Cooking School Fall2014

NEW!

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FALL EDITION for 2014!

RECIPES & TIPS

AMERICA’S #1 LIVE COOKING SCHOOL SHOW

SHOW GUIDE

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*Fast & Simple Dinners * SHARING THE LOVE: Holiday fixes for your family

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Simple Turtle Cheesecake page 72

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Take the Cake!

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Happy meals start here!

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COMING SOON FROM THE EDITORS OF TASTE OF HOME . AMERICA’S #1 COOKING MAGAZINE

Taste of Home Cooking School AVA I L A B L E O N L I N E O C T O B E R

1 ST!

You’ll learn our best kitchen shortcuts, slow cooker secrets, classic comfort food recipes and so much more! —Catherine Cassidy, Editor in Chief, Taste of Home

Pure Cooking Inspiration! Whether you’re a blushing beginner just learning your way around the kitchen or a seasoned home cook who wants to perfect a new cooking technique, you need to check out Taste of Home Cooking School courses now available ONLINE! An all-new interactive exchange of food, comfort and ideas that unites & inspires a community of home cooks

TOHCookingSchool.com

Go to

NOW to register for $5 OFF your first course—use code LEARN

CONTENTS

Your Guide to the Show! Look inside for sensational seasonal meals from kitchens just like yours. 7 DEMONSTRATION RECIPES Our Culinary Specialists raise the curtain to share a few laughs and more than a few favorites your family will fall for.

19 SPONSOR RECIPES Just like Taste of Home, our partners have earned your trust in the kitchen. So you can bet these recipes are sure-fire winners.

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TASTE OF HOME COOKBOOK: BUSY FAMILY EDITION Find quick fixes for your family, from snacks to hurry-up suppers, in this sneak peek at a cookbook more than 20 years in the making.

66 STORAGE GUIDE Foods last longer when they’re properly stored. Get a grip on how you can extend the shelf life of your pantry (and fridge) staples.

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BEST HOLIDAY RECIPES 2014 It’s right there in the title. Our sneak peek will ensure your family creates memories to last a lifetime this holiday season.

72 COVER RECIPE Yes, it’s called a Simple Turtle Cheesecake. And sure, it’s a snap to prepare. But the only thing we hear after serving up a slice is yum!

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SIMPLE & DELICIOUS Enjoy a preview of recipes from our Simple & Delicious magazine. Easy meals for busy families!

ZHUKOV OLEG/SHUTTERSTOCK.COM

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TASTE OF HOME EXTRA Take a look at the upcoming Sept/Oct issue of your favorite cooking magazine. It’s full of holes, but in a good way! Mmm…doughnuts.

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Pleased

Our Culinary Specialists are food fanatics who before you discover their secrets, tips and

KRISTI LARSON

DANA ELLIOTT

ERIC VILLEGAS

Kristi is originally from Othello, Washington, and now resides near Salt Lake City, Utah. The smell of chocolate chip cookies baking reminds Kristi of home, because her mom usually had homemade cookies on hand for after-school snacks. While on the road traveling for Taste of Home, Kristi enjoys trying out local Mexican restaurants. Kristi earned her Bachelor of Science degree in family and consumer science education from Brigham Young University–Idaho. TasteofHome.com/KristiLarson

Dana ives near Indianapolis, Indiana, where she enjoys cooking for her friends and family. During the fall, Dana looks forward to tailgating parties with plenty of good eats, and rooting on the Fighting Irish football team of Notre Dame! Her favorite condiment has to be Sriracha hot sauce, because she sprinkles it on everything! Dana graduated from the Art Institute of Fort Lauderdale with a Bachelor of Science in culinary management. TasteofHome.com/DanaElliott

Eric lives with his family near Lansing, Michigan, but was raised in Saginaw. “The foods that make me think of home are numerous,” he says. “We’re surrounded by Great Lakes smoked and freshwater whitefish.” Growing up, Eric loved fried chicken and craves it to this day. He studied liberal arts at Michigan State University, and then attended Anne Willan’s LaVarenne Ecole de Cuisine and Steven Spurrier’s Academie du Vin in France.

GUY KLINZING Guy and his wife reside in the Chicago area, where they enjoy spending time with their children. Being from the Windy City, Guy enjoys Chicago-style hot dogs and pizza. But growing up, he adored the special treat his mother made: homemade waffles and fresh pork sausage. Today, Guy enjoys making Sunday waffles for his family. Guy earned a bachelor’s degree in performing arts from Northeastern University and an MBA from Dominican University. TasteofHome.com/GuyKlinzing

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MICHELLE “RED” ROBERTS Michelle currently resides near Birmingham, Alabama. Tomato gravy is one dish that reminds her of home, and her mama’s chicken and egg noodles recipe holds especially fond memories. Michelle says, “She would roll up the dough and cut the noodles, and then I would help unroll all of them.” Michelle graduated from Mississippi University for Women with a Bachelor of Science degree in culinary arts. TasteofHome.com/MichelleRoberts

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TasteofHome.com/EricVillegas

JAMIE DUNN Jamie and her husband live in Owasso, Oklahoma, where they both enjoy cooking for their three sons. Jamie believes that fall is a great time to be in the kitchen, preparing comfort foods and traditional holiday favorites for family and friends. Savory soups and stews top the list of her favorite foods. Jamie graduated from Oklahoma State University with a Bachelor of Science degree. TasteofHome.com/JamieDunn

to Meet You! love to share their love of cooking with you! Get to know the crew hints for creating dazzling meals your whole family will love!

CHAR MORSE

AMANDA WILSON

Karen lives with her husband near Des Moines, Iowa. Karen’s early memories of food often involved her grandmother’s holiday cooking. “Our family is Scandinavian,” she says, “so meals were filled with specialty Norwegian and Swedish foods such as meatballs, kringla, lefse, rice pudding and fruit soup.” Karen earned her Bachelor of Science degree from Iowa State University in home economics education and educational services. TasteofHome.com/KarenDavis

Char lives with her husband and two sons on a hobby farm in Whitehall, Michigan. In the fall, Char enjoys cheering on her boys at their school football games and then feeding her favorite football players a big home-cooked meal with ingredients harvested from her garden. Char completed her Associate of Culinary Arts degree at the Culinary Institute of Michigan. She worked in research and development for food manufacturing companies before joining the Taste of Home team. TasteofHome.com/CharMorse

Amanda’s love of food started at a young age and grew into a passion for healthy cooking. She lives in Egg Harbor Township, New Jersey, and loves making big family meals for her husband and extended family. Amanda has hosted local radio and TV shows and likes to inspire home cooks to be confident in the kitchen. She obtained her culinary education from the Academy of Culinary Arts in Mays Landing, New Jersey, and the Natural Gourmet Institute in New York. She also studied at the Institute for Integrative Nutrition to become a certified health and lifestyle coach. TasteofHome.com/AmandaWilson

JIM WIELAND

KAREN DAVIS

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Our Culinary Specialists show step-by-step instructions on how to create satisfying and flavorful dishes to share with your family and friends!

There’s no taste like home! We all have cherished memories of places and things, but the ones I treasure most are tied to a flash in time that includes people and a particular smell—a “smemory” (smell + memory) so strong that when you think about it, you can close your eyes and actually transport yourself back to that very moment. One of those for me is the smell of a pot roast in the oven. It immediately takes me back to my childhood. Even now, I can picture myself coming through the door and buckling—just because of the warmth and depth of that aroma. If I really want a taste of my childhood, it comes in the form of soup and Mom’s homemade herb bread. There is nothing that can make me feel the warm embrace of my mom like the thought and smell of her cream of potato soup with wild rice and that bread‥.ooh, that bread! Here at the Taste of Home offices, I don’t sit too far from the Test Kitchen where they make all the recipes you, our readers, share. I can only imagine what smemories are made when you cook these dishes in your kitchen for your families. The inspiration is endless and we’d love you to share your favorite recipes with us at tasteofhome.com/submit. Erin Puariea

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FALL ISSUE From the page to the stage, the Taste of Home Cooking School is ready to entertain crowds across the country!

When you attend one of our LIVE events, we hope to give you a cookbook full of your own smemories. The Taste of Home Cooking School is a one-of-a-kind experience; we share fun, exciting recipes that can brighten any family occasion and create smemories for years to come. Not only do we bring the nation’s largest food and entertaining magazine to life, we also connect readers and cooks with each other. We exchange ideas and tips great for any kitchen and any kind of cook, while also sharing fun, tasty recipes to mix up your weeknight meals. This season, we’re preparing some incredible recipes from our National Sponsors, but also enchanting recipes from Taste of Home readers just like you. We’re going to take you on a culinary journey, highlighting everything from appetizers and side dishes to entrees and desserts. In addition to these delicious dishes, we’ll also be sharing: ƀɠ#."(ɠ-,.-ɠ.".ɠ1#&&ɠ-0ɠ3)/ɠ.#' ƀɠ/&)/-ɠ*,#4-ɠ(ɠ')(3Ɛ-0#(!ɠ)Ť,ƀɠ
ɠ-(%ɠ*%ɠ) ɠ (.-.#ɠTaste of Home ))%))%-Żɠ-)'ɠ) ɠ)/,ɠ 0),#.ɠɠɠɠɠɠɠɠɠɠɠɠɠɠɠ ɠɠɠɠɠɠɠɠɠɠɠɠɠ(1--.(ɠ-*#&-ɠ(Żɠ) ɠ)/,-Żɠ)/,ɠũ!-"#*ɠ'!4#(ŻɠTaste of Home ƀɠ
ɠ ,ɠ)(Ɛ3,ɠ#!#.&ɠ-/-,#*.#)(ɠ.)ɠTaste of HomeŻɠɠ ɠɠɠɠɠɠɠɠɠɠɠɠɠThe Family Handymanɠ),ɠReader’s Digest But none of this would be possible without you. ,)'ɨ."ɨ)..)'ɨ) ɨɠ my heart, I want to thank you for once again making Taste of Home your most-trusted source for recipes your family will love. Now let’s get cooking!

DEMO RECIPES

NOW WE’RE COOKING!

CORBIS

We know it takes a special something to get an invite into your home. And that’s why we’re proud to bring you this season’s collection of recipes from our national sponsors. These meals feature ingredients from brands you love and names you’ve come to trust—just like Taste of Home. Follow along as our Culinary Specialists teach you tricks and tips for foolproof dishes that your whole family will adore!

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DEMO RECIPES Maple Toast and Eggs

¹₄ cup butter

My home’s in the country, right next door to my sister and brother-in-law’s. They and their two children all love this dish whenever I serve it as a special evening meal. But it can also be made for breakfast or lunch.

12 slices firm-textured white bread 12 Eggland’s Best eggs Salt and pepper to taste

—SUSAN BUTTEL PLATTSBURGH, NY PREP: 20 MIN. • BAKE: 20 MIN. MAKES: 12 CUPS

12 bacon strips, diced ¹₂ cup maple syrup

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1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside. 2. Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture;

tasteofhome.com/cooking-school fall 2014

press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups. 3. Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° for 18-20 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Serve immediately. PER SERVING 671 cal., 46 g fat (18 g sat. fat), 476 mg chol., 805 mg sodium, 44 g carb., 1 g fiber, 21 g pro.

Johnsonville® Sausage Balls —JOHNSONVILLE® SAUSAGE SHEBOYGAN FALLS, WI PREP: 25 MIN. • COOK: 20 MIN. MAKES: 12 SERVINGS

1 pkg. (16 oz.) Johnsonville® All Natural Hot Ground Italian Sausage 2 cups shredded cheddar cheese 1¹₄ cups baking mix ¹₄ cup finely chopped onion ¹₄ cup finely chopped mushroom ³₄ cup milk

1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain. In a large bowl, combine sausage, cheese, baking mix, onion, mushrooms and milk; mix well. 2. Shape mixture into 36 walnutsize balls and place on a greased, shallow baking dish. 3. Bake at 350° for 15-20 minutes or until lightly browned. Remove from oven and let rest for 5 minutes before serving. NOTE Serve with barbecue or chutney sauce.

SERVED WITH PRIDE SINCE 1945. fall 2014 tasteofhome.com/cooking-school

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DEMO RECIPES Baked Shepherd’s Casserole

¹₂ tsp. garlic powder ¹₂ tsp. pepper 1 can (14¹₂ oz.) petite diced

Now that all my kids are grown and most are married, they often still come home for Sunday dinner and their most requested meal is my Baked Shepherd’s Casserole. When you get several people in the kitchen chopping, slicing and preparing, it comes together super fast and, at the same time, you get to catch up on all the family happenings.

tomatoes, drained 1 pkg. (10 oz.) frozen corn 2 cups frozen cut green beans 1 can (10³₄ oz.) condensed cream of mushroom soup, undiluted ³₄ cup water 1 lb. Yukon Gold potatoes, thinly sliced (about 3 cups) 1 cup (4 oz.) shredded cheddar cheese ³₄ cup French-fried onions, optional ¹₂ cup bacon bits, optional

—BEVERLY MATTHEWS PASCO, WA PREP: 30 MIN. BAKE: 1 HOUR + STANDING MAKES: 8 SERVINGS

1 lb. ground beef 2 cups sliced fresh mushrooms 1 small onion, chopped ¹₂ tsp. salt

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1. Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat for

tasteofhome.com/cooking-school fall 2014

6-8 minutes or until the beef is no longer pink, breaking up beef into crumbles; drain. 2. Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water. 3. In a greased 13x9-in. baking dish, layer half of each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, French-fried onions and bacon bits. 4. Bake, covered, 1 to 1¼ hours or until casserole is bubbly and the potatoes are tender. Let stand for 10 minutes before serving.

Grilled Cheese and Bacon Stuffed Acorn Squash PREP: 15 MIN. • COOK: 55 MIN. MAKES: 8-10 SERVINGS

2 to 3 whole acorn squash 1 Tbsp. butter ¹₂ cup onion, diced ¹₄ cup cashews, chopped 1 3.5-oz bag Chicken Soup for the Soul Grilled Cheese & Bacon Flavored Focaccia Croutons soup toppers Dash of cinnamon ¹₄ cup Chicken Soup for the Soul chicken broth

¹₂ cup cheddar cheese, grated Salt and pepper to taste

1. Preheat oven to 350°. 2. With a sharp knife, split acorn squash in half, starting at the stem end. Scoop out and discard seeds. 3. Bake squash, cut side down, on a foil-lined cookie sheet for approximately 45 minutes or until soft. 4. While the squash are baking, heat butter in a large skillet over medium-high heat and cook onion until lightly browned.

5. Add cashews, Chicken Soup for the Soul Grilled Cheese & Bacon Flavored Focaccia Croutons soup toppers and the cinnamon; mix well. Moisten mixture with Chicken Soup for the Soul chicken broth. 6. When the squash are done, turn over and fill each cavity with stuffing. 7. Cover with grated cheese; season to taste with salt and pepper. Return to oven for 5-10 minutes until hot in the center.

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Chicken Marsala Lasagna

DEMO RECIPES

I love Chicken Marsala, but most recipes do not serve a crowd. This is a version I developed to serve 12, and it’s just perfect for a winter potluck. —DEBBIE SHANNON RINGGOLD, GA PREP: 50 MIN. BAKE: 55 MIN. + STANDING MAKES: 12 SERVINGS

4 tsp. Italian seasoning, divided 1 tsp. salt ³₄ lb. boneless skinless chicken breasts, cubed 1 Tbsp. olive oil ¹₄ cup finely chopped onion ¹₂ cup butter, cubed 12 garlic cloves, minced ¹₂ lb. sliced baby portobello mushrooms 1¹₂ cups beef broth ³₄ cup marsala wine, divided ¹₄ tsp. coarsely ground pepper

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3 Tbsp. cornstarch ¹₂ cup finely chopped fully cooked ham 1 carton (15 oz.) ricotta cheese 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 2 cups (8 oz.) shredded Italian cheese blend 1 cup grated Parmesan cheese, divided 2 eggs, lightly beaten 12 lasagna noodles, cooked, rinsed and drained

1. Combine 2 tsp. Italian seasoning and salt; sprinkle over chicken. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. 2. In same skillet, cook onion in butter over medium heat 2 minutes. Add garlic; cook 2 minutes. Stir in mushrooms; cook 4-5 minutes longer or until tender.

3. Stir in broth, ½ cup wine and pepper; bring to a boil. Combine cornstarch and remaining wine until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in ham and chicken. 4. Preheat oven to 350°. In a large bowl, combine the ricotta cheese, spinach, Italian cheese blend, ¾ cup of the Parmesan cheese, eggs and remaining Italian seasoning. Spread 1 cup chicken mixture into a greased 13x9-in. baking dish. Layer with three noodles, about ¾ cup chicken mixture and about 1 cup ricotta mixture. Repeat layers three times. 5. Cover and bake 40 minutes. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, 10-15 minutes or until casserole is bubbly and cheese is melted. Let stand 10 minutes before cutting. PER SERVING 388 cal., 20 g fat (12 g sat. fat), 107 mg chol., 749 mg sodium, 27 g carb., 2 g fiber, 24 g pro.

Santa Fe Spinach Dip A Southwestern food fan asked us to bring home a taste of her restaurant favorite— a cheesy spinach dip from Cheddar’s Casual Cafe. Our Test Kitchen came up with this flavor-packed facsimile that’s sure to be a hit at your next party. —TASTE OF HOME TEST KITCHEN PREP: 30 MIN. • BAKE: 25 MIN. MAKES: 5 CUPS

3 cubes Pop & Cook Sauteed Glazed onions 1 can (14¹₂ oz.) diced tomatoes with mild green chilies, drained 2 cubes Pop & Cook Crushed Garlic 2 strips Pop & Cook Alfredo Sauce ²₃ cup heavy cream or half-and-half 1 pkg. (8 oz.) cream cheese, cubed 1 cup (4 oz.) shredded white cheddar cheese 1 cup (4 oz.) shredded part-skim mozzarella cheese 1 cup (4 oz.) shredded Monterey Jack cheese 1 pkg. (10 oz.) frozen leaf spinach, thawed and squeezed dry 1 Tbsp. lime juice ¹₂ tsp. Cajun seasoning 2 Tbsp. sour cream Tortilla chips

1. In a large skillet combine onion, tomatoes and garlic; cook over medium heat until mixture comes to a boil. Remove from the heat and set aside. 2. In a large saucepan, combine the Alfredo sauce and heavy cream. Cook and stir over high heat until mixture comes to a boil. Reduce heat to mediumlow and add cheeses. Cook and stir over medium-low heat until cheese is melted, about 10 minutes. Stir in the tomato mixture, spinach, lime juice and the Cajun seasoning. Transfer to a greased 1½-qt. round baking dish. Bake dip, uncovered, at 350° for 25-30 minutes or until bubbly. Dollop with sour cream. Serve with chips.

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Gingerbread Cheesecake

DEMO RECIPES

This is my personal twist on Christmas gingerbread, cheesecake-style! I like to garnish it with small gingerbread men all the way around the sides and a dollop of whipping cream on each slice. —CINDY ROMBERG MISSISSAUGA, ON

TOPPING

4 oz. semisweet chocolate, coarsely chopped ¹₂ cup heavy whipping cream Melted chocolate, optional Melted caramel, optional pecans, optional

PREP: 40 MIN. • BAKE: 55 MIN. + CHILLING 1. Place a greased 9-in. springform pan on a double thickness of MAKES: 12 SERVINGS

heavy-duty aluminim foil (about ¹₄ 1 cups crushed gingersnap cookies 18 in. square). Securely wrap the ¹₄ cup butter, melted foil around pan. FILLING 2. In a small bowl, combine cookie 3 pkg. (8 oz. each) cream cheese, crumbs and butter. Press onto the bottom of prepared pan. Place pan softened ³₄ cup sugar on a baking sheet. Bake at 325° for ¹₄ cup molasses 8-12 minutes. Cool on a wire rack. 3. In a large bowl, beat the cream 3 tsp. vanilla extract cheese and sugar until smooth. Beat 1 tsp. ground cinnamon in the molasses, vanilla, cinnamon, 1 tsp. ground ginger ¹₂ tsp. ground nutmeg ginger, nutmeg and cloves. Add ¹₄ tsp. ground cloves eggs; beat on low speed just until combined. Pour into crust. 3 eggs, lightly beaten

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4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake cheesecake at 325° for 45-55 minutes or until center is just set and the top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. 5. For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over the chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake. Refrigerate overnight. 6. Remove sides of pan. Drizzle with melted chocolate, melted caramel and pecans if desired. PER SERVING 451 cal., 33 g fat (20 g sat.

fat), 139 mg chol., 295 mg sodium, 34 g carb., 1 g fiber, 7 g pro.

Chicken & Mushroom Spanakopitas I love to make dishes like this; they’re so easy and look like you really fussed! Using the low-fat feta and butter-flavored cooking spray really lightens up this dish. If using dried herbs, cut quantity in half. —TEENA PETRUS JOHNSTOWN, PA PREP: 30 MIN. • BAKE: 20 MIN. MAKES: 6 SERVINGS

1 1 2 1

¹₂ 1 1 4 36

Tbsp. olive oil cup sliced fresh mushrooms garlic cloves, minced tsp. minced fresh mint tsp. each minced fresh sage and thyme pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry cup (4 oz.) crumbled feta cheese cups coarsely chopped cooked chicken sheets phyllo dough (14x9-in. size) Butter-flavored cooking spray Refrigerated tzatziki sauce, optional

1. Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Transfer to a bowl; stir in herbs, spinach, cheese and chicken. 2. Layer six sheets of the phyllo dough on a work surface, spritzing each with cooking spray. (Cover remaining phyllo with plastic wrap and a damp towel.) Cut the stack lengthwise in half. Place ⅓ cup filling on one end of each strip. Fold a corner of dough over filling, forming a triangle. Fold triangle up, continuing to fold like a flag. Spritz end with cooking spray and seal. Repeat with remaining ingredients. 3. Spritz triangles with cooking spray; place on baking sheets. Bake 20 minutes or until golden brown. If desired, serve with tzatziki. PER SERVING 371 cal., 14 g fat (3 g sat. fat), 57 mg chol., 751 mg sodium, 42 g carb., 4 g fiber, 23 g pro.

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DEMO RECIPES

Honey Five-Spiced Thighs —NATIONAL HONEY BOARD FIRESTONE, CO

4 (5-oz.) bone-in, skin-on chicken thighs 3 Tbsp. olive oil, for cooking

1. In a shallow dish, combine the PREP: 20 MIN. • COOK: 1 HOUR 45 MIN. MAKES: 4 SERVINGS

¹₄ cup honey Grated peel of 1 orange 2 Tbsp. fresh-squeezed orange juice 1 Tbsp. extra virgin olive oil 1 Tbsp. Chinese five-spice powder 2 tsp. chopped garlic 2 tsp. kosher salt

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honey, orange peel, orange juice, olive oil, five-spice powder, garlic and salt. Toss the chicken thighs in the marinade, taking care not to pull away the skin. Cover and refrigerate for 1 hour. Preheat the oven to 350°. 2. Heat a 10-in. cast iron skillet on medium-high heat. Add the oil and swirl to coat. Add the chicken, skin side down; cook until a rich

mahogany color, about 3 minutes. Using tongs, carefully flip each thigh; transfer the skillet to the oven and cook until the juices run clear and the meat is fully cooked, about 18 minutes. Transfer the thighs to a cutting board and allow to rest for 5 minutes. Serve with fried rice, wasabi whipped potatoes or Szechuan green beans.

Soft Beer Pretzels What goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one delicious recipe. —ALYSSA WILHITE WHITEHOUSE, TX PREP: 1 HOUR + RISING • BAKE: 10 MIN. MAKES: 8 PRETZELS TOPPING

3 Tbsp. coarse sea salt 1 Tbsp. Texas Pete® Hot Sauce PRETZELS

1 bottle (12 oz.) amber beer or nonalcoholic beer 1 pkg. (¹₄ oz.) active dry yeast 2 Tbsp. unsalted butter, melted 2 Tbsp. sugar 1¹₂ tsp. salt 4 to 4¹₂ cups all-purpose flour 10 cups plus 1 Tbsp. water ²₃ cup baking soda 1 egg yolk 1 tsp. Texas Pete® Hot Sauce

1. The night before, combine sea salt and Texas Pete® Hot Sauce with a rubber spatula in a small bowl. Spread onto a jelly roll pan lined with parchment paper. Allow to dry overnight. 2. In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large

bowl, combine butter, sugar, 1½ tsp. salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 3. 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. 4. Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into eight balls. Roll each into a 14-in. rope; twist into a pretzel shape. 5. In a Dutch oven, bring 10 cups of water and baking soda to a boil. Drop pretzels, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels. 6. Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk, remaining water and Texas Pete® Hot Sauce; brush over pretzels. Sprinkle with Texas Pete®-infused coarse salt. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.

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DEMO RECIPES

Notes As you enjoy the show, feel free to use this space to take additional notes.

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Sponsor Recipes EGGLAND’S BEST WHITE CHOCOLATE BREAD PUDDING WITH TART CHERRY SAUCE PAGE 22

JOHNSONVILLE® ITALIAN SAUSAGE LASAGNA ROLLS PAGE 28

CHICKEN SOUP FOR THE SOUL® THAI CHICKEN AND SHRIMP PAGE 41

NATIONAL HONEY BOARD RUM BALLS PAGE 53

CONTINUE READING FOR MORE GREAT RECIPES FROM OUR SPONSORS—EVERYTHING FROM BREAKFAST TO EASY WEEKNIGHT SOLUTIONS AND DELECTABLE DESSERTS THAT YOUR FAMILY WILL LOVE!

PHYSICIANS MUTUAL GREEK-STYLE LEMON-GARLIC CHICKEN PAGE 34

POP & COOK

THAI CLAM CHOWDER PAGE 49

TEXAS PETE®

TEXAS PETE® HUSH PUPPIES WITH CHEDDAR CHEESE & BACON PAGE 61

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EGGLAND’S BEST

Double Layered Souffle This simple souffle bursts with flavor. The crispy topping of cheese hides a creamy layer of turkey underneath. If I don’t have turkey on hand, I use chicken instead. —SHARON AMIDON GUTHRIE, OK PREP: 40 MIN. • BAKE: 1¹₄ HOURS MAKES: 8 SERVINGS

6 Eggland’s Best eggs

¹₄ cup butter, cubed 1 cup chopped fresh mushrooms

¹₄ cup all-purpose flour ¹₂ tsp. salt 2 cups 2% milk 3 cups cubed cooked turkey breast SOUFFLE LAYER

¹₃ cup butter, cubed 1 shallot, finely chopped

¹₃ cup all-purpose flour ¹₂ tsp. salt 1¹₂ cups 2% milk 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1¹₂ cups (6 oz.) shredded Swiss cheese

White Chocolate Bread Pudding with Tart Cherry Sauce

White Chocolate Bread Pudding with Tart Cherry Sauce The flavor of this rich, scrumptious bread pudding is a bit reminiscent of eggnog. It’s served with a bright cherry sauce, which makes it so good! —SHAWN OSBORNE VINTON, VA PREP: 35 MIN. • BAKE: 25 MIN. MAKES: 12 SERVINGS (2 CUPS SAUCE)

2 cups dried cherries 2 cups cherry juice blend ¹₂ cup sugar 1 loaf (1 lb.) French bread, cut into 1-in. cubes 3 cups heavy whipping cream 10 oz. white baking chocolate, coarsely chopped 1 cup 2% milk ¹₂ cup sugar 1 tsp. ground cinnamon 1 tsp. ground nutmeg 6 Eggland’s Best eggs, lightly beaten White baking chocolate curls

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1. Separate eggs; let stand at room

1. In a large saucepan, bring the cherries, juice and sugar to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes. Remove cherries with a slotted spoon; set aside. Return liquid to a boil; cook until reduced to about ¾ cup. Return cherries to pan; cool. 2. Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large saucepan, combine the cream, white chocolate, milk, sugar, cinnamon and nutmeg. Cook and stir over mediumlow heat until chocolate is melted. 3. Stir a small amount of mixture into eggs; return all to the pan, stirring constantly. Pour mixture over bread cubes. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Serve warm with cherry sauce and chocolate curls. PER SERVING 648 cal., 34 g fat (20 g sat. fat), 194 mg chol., 341 mg sodium, 76 g carb., 2 g fiber, 12 g pro. carb., 2 g fiber, 2 g pro.

tasteofhome.com/cooking-school fall 2014

temperature for 30 minutes. Grease a 2½-qt. souffle dish and lightly sprinkle with flour; set aside. 2. In a large skillet over mediumhigh heat, melt the butter. Add the mushrooms; saute until tender. Stir in the flour and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir mixture for 2-3 minutes or until thickened. Add turkey; heat through. Transfer to prepared dish. 3. For the souffle layer, in a small saucepan over medium-high heat, melt butter. Add shallot; saute until tender. Stir in flour and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened. Transfer to a large bowl; stir in spinach and cheese. 4. Stir a small amount of hot spinach mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly. 5. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture

Basil Noodles

and cut into ¼-in. slices. Separate and unroll slices. Hang to dry or let stand on a clean towel for 1 hour. Cook noodles in boiling salted water for 4-5 minutes or until tender; drain. PER SERVING 208 cal., 3 g fat (1 g sat. fat), 79 mg chol., 27 mg sodium, 36 g carb., 1 g fiber, 7 g pro.

Eggs with Feta and Asparagus This recipe can be easily doubled or tripled for your family. It’s a staple for the holidays. —CAROL HEINE NEW PRAGUE, MN START TO FINISH: 20 MIN. MAKES: 2 SERVINGS

until no white streaks remain. Fold in remaining egg whites until combined. Pour over turkey layer. 6. Bake at 325° for 1¼ to 1½ hours or until the top is puffed and center appears set. Serve immediately. PER SERVING 421 cal., 25 g fat (15 g sat. fat), 265 mg chol., 604 mg sodium, 16 g carb., 1 g fiber, 32 g pro.

Basil Noodles Here’s a simple way to make noodles from scratch, and it’s our favorite way to use up our summer crop of basil. We even grow a monster leaf variety just to create this homemade pasta!

1 cup cut fresh asparagus (2-in. pieces) 1 Tbsp. butter

4 Eggland’s Best eggs

¹₈ to ¹₄ tsp. seasoned salt 4 strips ready-to-serve fully cooked bacon, crumbled ¹₄ cup crumbled feta cheese

1. Place 1 in. of water in a saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. 2. Meanwhile, in a large skillet, heat butter until hot. Add eggs; reduce heat to low. Cook until whites are completely set and yolks begin to thicken but are not hard. Sprinkle with seasoned salt. 3. Transfer the eggs to serving plates; top with asparagus, bacon and cheese. PER SERVING 296 cal., 21 g fat (9 g sat. fat), 448 mg chol., 467 mg sodium, 5 g carb., 2 g fiber, 20 g pro.

Eggs with Feta and Asparagus

—JANINE COLASURDO CHESAPEAKE, VA PREP: 30 MIN. + STANDING • COOK: 5 MIN. MAKES: 8 SERVINGS

1¹₄ cups fresh basil leaves 3 cups all-purpose flour 3 Eggland’s Best eggs ¹₄ cup plus 1 Tbsp. water 2 tsp. olive oil

1. Place basil in a food processor; cover and process basil until finely chopped. Add flour; process until blended. Add the eggs, water and oil. Process for 15-20 seconds or until dough forms a ball. 2. Turn dough onto floured surface; knead until smooth and elastic, about 8-10 minutes. Cover and let rest for 30 minutes. Divide into fourths. 3. On a floured surface, roll each portion of the dough to 1⁄16-in. thickness. Roll up jelly-roll style fall 2014 tasteofhome.com/cooking-school

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EGGLAND’S BEST

Try these cr with a cup ispy biscotti of coffee or hot cocoa to day!

³₄ cup tangy tomato bacon salad dressing 1 pkg. (6 oz.) fresh baby spinach 1 cup shredded carrots 2 hard-cooked Eggland’s Best eggs, sliced 2 plum tomatoes, cut into wedges

1. In a large skillet, cook shrimp and onions in salad dressing over medium heat for 5-6 minutes or until heated through. 2. Divide spinach among four plates. Top with shrimp mixture, carrots, eggs and the tomatoes. Serve immediately. PER SERVING 340 cal., 14 g fat (3 g sat. fat), 278 mg chol., 780 mg sodium, 23 g carb., 2 g fiber, 28 g pro.

Harvest Snack Cake Ginger, cinnamon and nutmeg give the dessert a familiar spice cake flavor, and raisins and shredded carrots help keep it moist.

Pumpkin Seed Cranberry Biscotti

—HILARY CARROLL DEARBORN, MI

Pumpkin Seed Cranberry Biscotti Pumpkin seeds and almond give this biscotti a wonderful flavor that’s just right for fall. —NANCY RENNER SEQIUM, WA PREP: 30 MIN. • BAKE: 35 MIN. + COOLING MAKES: 2¹₂ DOZEN

³₄ cup sugar 2 Eggland’s Best eggs

¹₄ cup canola oil 1¹₂ tsp. vanilla extract ¹₂ tsp. almond extract 1³₄ cups all-purpose flour 1 tsp. baking powder ¹₂ tsp. salt 1 cup salted pumpkin seeds or pepitas, toasted ¹₂ cup dried cranberries

1. In a small bowl, beat the sugar, eggs, oil and extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in pumpkin seeds and cranberries (dough will be sticky). 2. Divide dough in half; place on a baking sheet coated with cooking spray. With lightly floured hands,

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shape each portion into a 12-in. x 2-in. rectangle. Bake at 350° for 25-30 minutes or until golden brown. 3. Carefully remove to wire racks; cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into ¾-in. slices. Place cut side down on ungreased baking sheets. 4. Bake for 5 minutes or until firm. Turn and bake 5-10 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. PER SERVING 114 cal., 5 g fat (1 g sat. fat), 14 mg chol., 101 mg sodium, 13 g carb., 1 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 fat.

Shrimp & Spinach Salads A store-bought salad dressing gives shrimp a fast flavor boost and tops this refreshing salad. It’s a recipe you’ll turn to again and again. —TASTE OF HOME TEST KITCHEN START TO FINISH: 15 MIN. MAKES: 4 SERVINGS

tasteofhome.com/cooking-school fall 2014

1 lb. peeled and deveined cooked medium shrimp 4 green onions, thinly sliced

PREP: 15 MIN. • BAKE: 30 MIN. MAKES: 15 SERVINGS

2 cups whole wheat flour 1¹₄ cups packed brown sugar 2 tsp. baking soda ³₄ tsp. ground cinnamon ¹₂ tsp. ground nutmeg ¹₈ to ¹₄ tsp. ground ginger 2 Eggland’s Best eggs ¹₂ cup unsweetened applesauce 1 tsp. vanilla extract 1¹₂ cups shredded carrots 1 cup raisins

1. In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg and ginger. Combine the eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in the carrots and raisins (batter will be thick). 2. Spread evenly in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. PER SERVING 170 cal., 1 g fat (0.55 g sat. fat), 28 mg chol., 191 mg sodium, 39 g carb., 3 g fiber, 3 g pro. Diabetic Exchanges: 2 starch, ½ fruit.

Chicken Taco Quiche

1. Line unpricked pastry shells with

I wanted to make a quiche that was a little out of the ordinary, so I used ingredients I had in my pantry and refrigerator to come up with this recipe. I was surprised at the great taste and how well all the flavors came together.

a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. 2. In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top with salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasoning. Stir in chilies and olives. Pour over cheese. 3. Cover edge of quiches loosely with foil; place on baking sheets. Bake at 400° for 33-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. FREEZE OPTION Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place quiches on baking sheets; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. PER SERVING 412 cal., 26 g fat (13 g sat. fat), 213 mg chol., 762 mg sodium, 24 g carb., trace fiber, 18 g pro.

—TAMIE BRADFORD GRAND FORKS AIR FORCE BASE, ND PREP: 20 MIN. BAKE: 35 MIN. + STANDING MAKES: 2 QUICHES (6 SERVINGS EACH)

2 unbaked pastry shells (9 in.) 2 cups cubed cooked chicken 2 envelopes taco seasoning, divided ²₃ cup salsa 2 cups (8 oz.) shredded cheddar cheese 8 Eggland’s Best eggs 2 cups half-and-half cream 2 Tbsp. butter, melted 1 can (4 oz.) chopped green chilies ¹₂ cup sliced ripe olives

Chicken Taco Quiche

Better Taste. Eggland’s Best eggs are fresher, and stay fresher longer* than ordinary eggs.

Better Nutrition. Eggland’s Best large eggs contain just 60 calories. Ordinary eggs? 70.

Better Eggs.®

*For more information, visit www.egglandsbest.com

WHAT’S THE SECRET TO BETTER TASTING LASAGNA? BETTER MEAT.

© 2014 JOHNSONVILLE SAUSAGE, LLC

It’s easy to enhance the flavor of other classic ground beef recipes by blending in Johnsonville Ground Italian Sausage.

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In 1945, Ralph F. and Alice Stayer opened a butcher shop and named it after their quaint hometown—Johnsonville, Wisconsin. Now headquartered in Sheboygan Falls, Wisconsin, Johnsonville® is the No. 1 brand of sausage in America and is available in 30 additional countries. Johnsonville ® —served with pride since 1945.

Italian Sausage Stuffing page 30

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JOHNSONVILLE® Itailan Sausage Lasagna Rolls

Italian Sausage Lasagna Rolls —HOLLIE LERVOLD REDDING, CA PREP: 30 MIN. • BAKE: 45 MIN. + STANDING • MAKES: 10 SERVINGS

1 1 2 1 1 1 1

¹₂ ¹₄ 1 10 1 1 1 2

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Tbsp. olive oil medium onion, finely chopped garlic cloves, minced can (28 oz.) crushed tomatoes, undrained can (15 oz.) tomato sauce can (6 oz.) tomato paste tsp. each dried basil, marjoram, oregano, parsley flakes and thyme tsp. pepper tsp. salt can (2¹₄ oz.) sliced ripe olives, drained uncooked lasagna noodles pkg. (19 oz.) Johnsonville® Mild Italian Sausage Links pkg. (6 oz.) fresh baby spinach pkg. (8 oz.) cream cheese, softened cups (8 oz.) shredded part-skim mozzarella cheese

1. Preheat oven to 350°. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives. 2. Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over mediumhigh heat 2-3 minutes or until wilted; drain spinach and squeeze dry. 3. In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 Tbsp. cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages.

tasteofhome.com/cooking-school fall 2014

4. Pour 1½ cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.

Italian Sausage Pot Stickers —JOHNSONVILLE® SAUSAGE SHEBOYGAN FALLS, WI PREP: 45 MIN. • MAKES: 60 POT STICKERS

1 Tbsp. canola oil (plus more for pan frying) 3 cups finely chopped napa cabbage, thick center vein removed 1 Tbsp. kosher salt 2 Tbsp. soy sauce 1 Tbsp. sesame oil 1 large egg, lightly beaten 1 pkg. (16 oz.) Johnsonville® All Natural Ground Sausage 2 Tbsp. fresh ginger, grated or finely minced 1 medium carrot, shredded 3 green onions, finely chopped

2 pkg. (14 oz.) gyoza pot sticker wrappers 1 small bowl of water (for sealing the wrappers)

1. In a large skillet over medium heat, add 1 tablespoon canola oil, finely chopped cabbage and salt. Stir-fry to soften cabbage and remove excess water, about 6-8 minutes. Transfer cabbage to a plate lined with a paper towel to absorb excess moisture; allow to cool. 2. In a large bowl, whisk together soy sauce, sesame oil and egg. Mix in the uncooked sausage, ginger, carrot, green onions and cabbage. Using your hands or two large wooden spoons, combine all the ingredients until evenly blended. 3. On a clean, dry surface, lay out a couple of gyoza wrappers, working quickly so they do not dry out. Keep remaining gyoza wrappers covered with a damp paper towel. Spoon a rounded teaspoon of filling into the center of each wrapper. Dip a finger in water and moisten the edge of the wrapper. Lift edges, folding wrapper in half, and press to seal, forming a

half-moon shape, with the pressed edge side up. Transfer pot stickers to a baking sheet lined with waxed or parchment paper and gently press to flatten the bottom. Cover prepared pot stickers with plastic wrap and continue forming the rest. 4. Using a large nonstick skillet with a lid, over medium-high heat, add 3 tablespoons of canola oil. Arrange pot stickers seam side up, fitting them tightly in the pan. Cook, uncovered, until bottoms are golden brown, 2-3 minutes. Add about ½ cup water, then cover skillet tightly with lid and cook for 8-10 minutes. The bottoms will continue to brown, and the tops of the pot stickers will steam and remain soft. Remove the lid and shake the skillet to loosen the pot stickers. Cook another 2 minutes; most of the moisture should have evaporated. Slide the pot stickers onto a platter and serve them with your favorite dipping sauce. NOTE Gyoza pot sticker wrappers are usually available in the refrigerated produce section of most supermarkets, as well as Asian markets.

Italian Sausage Pot Stickers

Chiliville Chili

Chiliville Chili —JOHNSONVILLE® SAUSAGE SHEBOYGAN FALLS, WI PREP: 20 MIN. • COOK: 35 MIN. MAKES: 10-12 SERVINGS

1 pkg. (16 oz.) Johnsonville® Ground Mild, Sweet or Hot Italian Sausage 1 lb. lean ground beef 1 medium onion, chopped 3 celery stalks, diced 3 garlic cloves, minced 3 cans (14.5 oz. each) diced tomatoes with green peppers and onions 2 cans (16 oz. each) kidney beans, rinsed and drained 1 can (14.5 oz.) beef broth 1 can (6 oz.) tomato paste 2 Tbsp. brown sugar 2 Tbsp. chili powder 1 Tbsp. Worcestershire sauce 2 tsp. ground cumin ¹₂ tsp. crushed red pepper flakes Shredded cheddar cheese, sour cream, chopped onion

1. In a Dutch oven, cook sausage and ground beef over medium heat until meat is cooked and browned; drain. 2. Stir in onion, celery and garlic. Cook and stir until tender. 3. Add tomatoes, beans, broth, tomato paste, sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. 4. Bring to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally. Serve with cheese, sour cream and onion. fall 2014 tasteofhome.com/cooking-school

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JOHNSONVILLE®

M crea ascarpo foun my Ita ne che d in th lian ch ese is of m e specia eese thaa mild, ost g l rocety chees t can be e ry st ores section .

3 garlic cloves, minced 12 cups dry unseasoned cubed bread stuffing ¹₂ cup shredded Parmesan cheese 1 can (2.25 oz.) sliced black olives, drained 1 tsp. dried basil 1 tsp. rubbed sage ¹₂ tsp. salt ¹₄ tsp. pepper 4 cups chicken broth 2 eggs, beaten

1. In a large skillet, crumble and

Cannellini Beans and Italian Sausage

Cannellini Beans and Italian Sausage —JOHNSONVILLE® SAUSAGE SHEBOYGAN FALLS, WI PREP: 6 HOURS 20 MIN. • COOK: 2 HOURS 25 MIN. • MAKES: 8-10 SERVINGS

2 cups dried cannellini beans, sorted and rinsed 7 cups water 10 fresh sage leaves, divided 1 medium Roma tomato, cored and cut in half ¹₄ cup olive oil 3 cloves garlic, minced 1 cup finely chopped onions ²₃ cup finely chopped carrots ²₃ cup finely chopped celery ¹₈ tsp. red pepper flakes 1 can (15 oz.) crushed tomatoes 1¹₂ cups chicken stock 1¹₂ tsp. salt ¹₂ tsp. pepper 2 pkg. (19 oz., each) Johnsonville® Mild Italian Sausages ¹₃ cup mascarpone cheese

3. Drain and reserve beans; discard liquid, sage and tomato. In a large saucepan, heat oil over medium heat. Add garlic, remaining sage, onions, carrots, celery and red pepper flakes; saute until tender. Add beans, crushed tomatoes, stock, salt and pepper. 4. Cover and reduce heat to low; continue to cook for 15-20 minutes. 5. Meanwhile, in a large skillet, prepare sausages according to package directions. Drain. Cut sausage links into thirds. Just before serving, gently stir the mascarpone cheese into beans. Spoon the prepared beans into individual bowls and top with sausage pieces. Garnish with additional fresh sage.

Italian Sausage Stuffing —JOHNSONVILLE® SAUSAGE SHEBOYGAN FALLS, WI PREP: 25 MIN. • COOK: 1 HOUR 10 MIN. MAKES: 14 SERVINGS

1. In a large bowl, pour beans; add water to a level of 3 in. above beans and soak for 6 hours or overnight. Drain. 2. Place beans in soup kettle or Dutch oven; add 7 cups of water, 5 sage leaves and tomato. Bring to a boil; reduce heat. Simmer, uncovered, for 1½ to 2 hours or until beans are almost tender.

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tasteofhome.com/cooking-school fall 2014

1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, casings removed, or 1 pkg. (16 oz.) Johnsonville® All Natural Ground Italian Sausage ¹₂ cup butter 2 cups chopped celery 1 cup chopped onion ¹₂ cup chopped green bell pepper

cook sausage over medium heat until no longer pink and lightly browned; drain and set aside. 2. In the same skillet, melt butter and saute celery, onion, green pepper and garlic until tender. 3. In a large bowl, combine the bread stuffing, sausage, vegetables, Parmesan cheese, olives and seasonings. 4. Combine broth and eggs; add to bread mixture, stirring gently to mix. Transfer to a buttered 3-qt. baking dish. 5. Cover and bake at 325° for 60 minutes. 6. Uncover and bake 10 minutes longer or until lightly browned.

Smoked Sausage Casserole —JOHNSONVILLE® SAUSAGE SHEBOYGAN FALLS, WI PREP: 30 MIN. • COOK: 30 MIN. MAKES: 6-8 SERVINGS

1 pkg. (13.5 oz.) Johnsonville® Smoked Split Rope Sausage, diced 3 cups frozen cut green beans, cooked according to package directions and drained 1 can (10.75 oz.) condensed cream of chicken soup ³₄ cup sour cream 1 box (6 oz.) chicken-flavored stuffing mix ¹₄ cup butter, melted ¹₃ cup chicken stock

1. In a nonstick skillet, cook the sausage over medium heat until lightly browned. Add the prepared beans to skillet; remove from heat. 2. In a small bowl, combine soup and sour cream. Pour over the

sausage mixture and stir gently. 3. In a bowl, combine stuffing mix and butter. 4. In a greased 2½-qt. baking dish, spoon half of stuffing mixture; cover with the sausage mixture. Top with remaining stuffing mixture.Drizzle with chicken stock. 5. Bake casserole, covered, at 350° for 25-30 minutes or until heated through.

Cheesy Game Time Sausage Dip —JOHNSONVILLE® SAUSAGE SHEBOYGAN FALLS, WI PREP: 10 MIN. • COOK: 20 MIN. MAKES: 24 SERVINGS

1 pkg. (16 oz.) Johnsonville® All Natural Ground Italian Sausage 2 lbs. process American cheese, cut into ¹₂-in. cubes 1 jar (16 oz.) chunky salsa 1 Tbsp. fennel seed, crushed 2 tsp. garlic powder 1 tsp. anise seed, crushed ¹₄ tsp. dried basil Small garlic toast rounds

1. In a skillet, crumble and cook the sausage over medium heat until no longer pink and lightly browned; drain. 2. In a microwave-safe bowl, place cheese cubes. Microwave on high for 6 minutes, stirring every 2 minutes. 3. Add the salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through. Serve with garlic toast. NOTE To crush fennel and anise seeds, use a spice mill or mortar and pestle for best results.

TOPPINGS

1 lb. Johnsonville® Ground Mild Italian Sausage ¹₃ cup olive oil 3 garlic cloves, minced 2 tsp. dried basil 1 tsp. dried oregano 1 tsp. dried parsley flakes ³₄ tsp. dried rosemary, crushed ³₄ tsp. dried thyme ¹₂ tsp. dried sage leaves ¹₄ tsp. salt ¹₈ tsp. pepper 1 can (8 oz.) pizza sauce 1 small red onion, thinly sliced 2 cups sliced fresh mushrooms 1 cup (4 oz.) shredded part-skim mozzarella cheese

1. In a large bowl, mix milk powder, sugar, yeast, salt and 2 cups of the flour. In a small saucepan, heat the water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Turn the 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 45 minutes. Meanwhile, grease three 9-in. round baking pans. 3. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Press dough to fit bottom and extend 1 in. up sides of pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. 4. Meanwhile, in a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. In a small bowl, combine oil, garlic, herbs, salt and pepper. 5. Preheat oven to 450°. Using fingertips, press several dimples into dough. Brush tops with oil mixture. Spread with the pizza sauce; top with sausage, onion, mushrooms and cheese. Bake 15-20 minutes or until crusts are golden brown.

Herbed Sausage Pan Pizzas

Herbed Sausage Pan Pizzas —SARAH WERNER FORT LORAMIE, OH PREP: 1 HOUR + RISING • BAKE: 15 MIN. MAKES: 3 PIZZAS (6 SLICES EACH)

¹₄ cup nonfat dry milk powder 1 Tbsp. sugar 1 pkg. (¹₄ oz.) active dry yeast ¹₂ tsp. salt 3¹₄ to 3³₄ cups all-purpose flour, divided 1¹₃ cups water 2 Tbsp. olive oil fall 2014 tasteofhome.com/cooking-school

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Every kitchen table has a story to tell. Some of the best stories passed along from generation to generation take place around the kitchen table — where news is shared, milestones are celebrated and important conversations take place. When you’re ready to talk about insurance, we’d be honored to earn a seat at your table — so you can pass along a legacy of security. Join the conversation. Share at PhysiciansMutual.com/conversationcorner 800.325.7500

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Greek-Style Lemon-Garlic Chicken page 34

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Greek-Style Lemon-Garlic Chicken I love celebrating my Greek heritage with this super-simple and scrumptious Sunday dinner. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I’m transported back to my grandmother, who gave me the special honor of squeezing the lemons! —LISA RENSHAW KANSAS CITY, MO PREP: 15 MIN. • BAKE: 1 HOUR MAKES: 8 SERVINGS

8 medium Yukon Gold potatoes (about 3 lbs.) 1 cup pitted Greek olives 8 bone-in chicken thighs (about 3 lbs.) ¹₂ cup olive oil 3 Tbsp. lemon juice 6 garlic cloves, minced 2 tsp. salt 2 tsp. dried oregano ¹₂ tsp. pepper 1¹₂ cups reduced-sodium chicken broth

1. Preheat oven to 375°. Scrub

Slow Cooker Chicken & Sweet Potato Chili

Slow Cooker Chicken & Sweet Potato Chili

1 lb. boneless skinless chicken thighs, cubed 2 cups chicken broth 1 jar (16 oz.) salsa 1 can (14¹₂ oz.) diced tomatoes, undrained 1 pkg. (10 oz.) frozen corn, thawed 1 medium onion, chopped 1 Tbsp. chili powder 3 garlic cloves, minced 1 tsp. ground coriander ¹₂ tsp. ground cinnamon Shredded cheddar cheese, sour cream and tortilla chips

I’m a college student and one of the things I miss the most about school is my mom’s wonderful cooking. This slow cooker recipe is something I can make in my dorm on a busy Sunday. I just throw it all in the slow cooker before I leave for church and come back to piping hot homemade comfort food; it’s so good to have a little piece of home while away. —BAILEY STARKEY MOUNT VERNON, WA PREP: 15 MIN. • COOK: 5 HOURS MAKES: 8 SERVINGS (3 QT.)

1¹₂ lbs. sweet potatoes, peeled and cut into ¹₂-in. cubes (about 6 cups) 2 cans (15 oz. each) black beans, rinsed and drained

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In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 5-6 hours or until chicken and sweet potatoes are tender. Serve with cheese, sour cream and chips.

tasteofhome.com/cooking-school fall 2014

potatoes; cut each into eight wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan. 2. Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

Toffee Cream Pie Frozen desserts are ideal for party hosts, but guests who don’t have far to travel will also appreciate this make-ahead favorite. I’ve prepared it with chocolate, vanilla and white chocolate instant pudding, too. —TAMMY CAMPBELL CHESAPEAKE, VA PREP: 15 MIN. + FREEZING MAKES: 8 SERVINGS

1¹₂ cups half-and-half cream 1 pkg. (3.4 oz.) instant vanilla pudding mix 6 Heath candy bars (1.4 oz. each), chopped

1. Sprinkle pork chops with salt and

Toffee Cream Pie

1 carton (8 oz.) frozen whipped topping, thawed, divided 1 chocolate crumb crust (9 in.)

1. In a large bowl, whisk the cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup chopped candy. Fold in 2 cups whipped topping. Transfer to crust. 2. Spread the remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least 4 hours or until firm. PER SERVING 445 cal., 23 g fat (13 g sat. fat), 28 mg chol., 367 mg sodium, 52 g carb., 1 g fiber, 4 g pro.

Apple-Balsamic Pork Chops When I want to get dinner on the table, I look for recipes that meet my EFF standards—easy, fast and frugal. These sweet and delicious chops score on all three counts.

pepper. In a large skillet, brown chops in oil. Remove and keep warm. 2. Add apple cider to the skillet, stirring to loosen browned bits from pan. Stir in the broth, jelly and vinegar. Bring to a boil; cook until liquid is reduced to ⅓ cup. 3. Return chops to the skillet. Cover and simmer for 8-10 minutes or until meat is tender, turning once. Add butter and stir until melted. PER SERVING 298 cal., 13 g fat (5 g sat. fat), 76 mg chol., 499 mg sodium, 16 g carb., trace fiber, 28 g pro. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

Asian-Style Pork Tenderloin with Slaw We’re a busy family! As a Realtor, I often work on weekends while my husband coaches our sons’ lacrosse teams. Sunday night is our time to reconnect as a family and catch up on the week. This recipe is quick, easy and healthy, but still feels like comfort food to us. —DANNA ROGERS WESTPORT, CT PREP: 25 MIN. + MARINATING BAKE: 20 MIN. MAKES: 6 SERVINGS (5 CUPS SLAW)

1 cup canola oil

¹₂ cup reduced-sodium soy sauce ¹₄ cup lime juice 3 Tbsp. rice vinegar 2 Tbsp. sesame oil

1 Tbsp. honey 3 tsp. ground ginger ¹₂ tsp. crushed red pepper flakes ¹₂ tsp. salt ¹₄ tsp. pepper 2 pork tenderloins (1 lb. each) SLAW

1 pkg. (14 oz.) coleslaw mix

¹₂ cup minced fresh cilantro 2 Tbsp. minced fresh mint 2 Tbsp. chopped salted peanuts or cashews Additional minced fresh cilantro and chopped peanuts

1. In a large bowl, whisk the first 10 ingredients until blended. Pour 1 cup mixture into an ungreased 13x9-in. baking dish; add pork, turning to coat. Refrigerate, covered, 1 hour. Cover and refrigerate remaining soy sauce mixture for slaw. 2. Preheat oven to 450°. Bake pork, uncovered, 20-25 minutes or until a thermometer reads 145°, turning once. Remove from oven; tent with foil. Let stand 5 minutes before slicing. 3. Meanwhile, place coleslaw mix, cilantro, mint and peanuts in a large bowl. Drizzle with reserved soy sauce mixture and toss to combine; serve with pork. Sprinkle with additional cilantro and peanuts.

Asian-Style Pork Tenderloin with Slaw

—JAMI WELLS BOISE, ID START TO FINISH: 20 MIN. MAKES: 4 SERVINGS

4 boneless pork loin chops (5 oz. each) ¹₂ tsp. salt ¹₂ tsp. pepper 2 tsp. olive oil ¹₄ cup apple cider or juice 1 cup reduced-sodium chicken broth ¹₄ cup apple jelly 2 tsp. balsamic vinegar 1 Tbsp. butter

fall 2014 tasteofhome.com/cooking-school

35

PHYSICIANS MUTUAL

Brunch Strata Ham, zucchini, mushrooms and cheese flavor this rich, hearty egg dish. It adds appeal to a breakfast or lunch buffet and cuts easily, too. Make sure you bring the recipe—everyone will want it! —ARLENE BUTLER OGDEN, UT PREP: 45 MIN. BAKE: 35 MIN. + STANDING MAKES: 2 CASSEROLES (8 SERVINGS EACH)

¹₃ cup canola oil ¹₂ lb. sliced fresh mushrooms 3 small zucchini, chopped 2 medium onions, chopped (about 1¹₂ cups) 1 medium green pepper, chopped 2 cups cubed fully cooked ham 2 garlic cloves, minced 2 pkg. (8 oz. each) cream cheese, softened ¹₂ cup half-and-half cream 12 eggs, lightly beaten

4 cups cubed day-old bread 3 cups (12 oz.) shredded cheddar cheese 1 tsp. salt ¹₂ tsp. pepper

1. In a Dutch oven, heat oil over medium-high heat. Add vegetables and ham; cook and stir until the vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry. 2. In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture. 3. Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. PER SERVING 299 cal., 22 g fat (10 g sat. fat), 211 mg chol., 641 mg sodium, 10 g carb., 1 g fiber, 15 g pro.

Swiss Cheese Potatoes

Swiss Cheese Potatoes You’ll find a dish like this in GermanSwiss restaurants, but it’s super simple to pull together at home. —WOLFGANG HANAU WEST PALM BEACH, FL PREP: 30 MIN. • BROIL: 5 MIN. MAKES: 12 SERVINGS (³₄ CUP EACH)

8 large potatoes, peeled and cubed (about 4 lbs.) 1¹₂ tsp. salt, divided 2 cups chopped celery ³₄ cup chopped onion 1¹₂ cups (6 oz.) shredded Swiss cheese, divided ²₃ cup 2% milk 3 Tbsp. butter ¹₄ tsp. pepper

1. Place potatoes and 1 tsp. salt in a

Brunch Strata

Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook potatoes, uncovered, for 10 minutes. Add the celery and onion; cook 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl. 2. Mash potato mixture, gradually adding ¾ cup of the cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle potatoes with remaining cheese. Broil 3-4 in. from the heat for 5-8 minutes or until the cheese is lightly browned.

Skillet Cassoulet This skillet version of a French classic is chock-full of flavor. With the spice from the kielbasa, this is a hearty meal-in-one casserole. —BARBARA BRITTAIN SANTEE, CA START TO FINISH: 30 MIN. MAKES: 3 SERVINGS

2 tsp. canola oil

¹₄ lb. smoked turkey kielbasa, cut into ¹₂-in. slices ¹₄ lb. fully cooked boneless ham, cubed 2 medium carrots, sliced 1 celery rib, sliced ¹₂ medium red onion, sliced 2 garlic cloves, minced 1 can (15 oz.) no-salt-added white kidney or cannellini beans, rinsed and drained 1 can (14¹₂ oz.) no-salt-added diced tomatoes, undrained ³₄ tsp. dried thyme ¹₈ tsp. pepper

1 large onion, chopped 4 Tbsp. canola oil, divided 1 tsp. salt ¹₄ tsp. pepper 1¹₂ cups cubed fully cooked ham or country ham 1 medium sweet red pepper, chopped 2 celery ribs, chopped ¹₂ cup all-purpose flour 1¹₂ tsp. onion powder 1¹₂ tsp. smoked paprika 8 cups chicken or ham stock 1 cup heavy whipping cream Salt and pepper to taste

1. Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 Tbsp. oil, salt and pepper; toss to coat.

Transfer the vegetables to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally. 2. Meanwhile, in a 6-qt. stockpot, heat remaining oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels. 3. In same pan, add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes. 4. Stir in roasted vegetables and ham; heat through. Season with salt and pepper to taste.

1. In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer. 2. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through. PER SERVING 282 cal., 8 g fat (1 g sat. fat), 43 mg chol., 901 mg sodium, 33 g carb., 10 g fiber, 22 g pro.

Ham & Potato-Rutabaga Chowder The ingredients in this dish are a nod to my mother’s tasty potato and rutabaga side dish, which was always paired with baked country ham—dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. —CHERYL PERRY HERTFORD, NC

Ham & PotatoRutabaga Chowder

PREP: 45 MIN. • COOK: 25 MIN. MAKES: 12 SERVINGS (3 QT.)

2 lbs. rutabagas, peeled and chopped (about 4 cups) 1¹₄ lbs. red potatoes, chopped (about 4 cups) fall 2014 tasteofhome.com/cooking-school

37

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Crispy Sour Cream Onion Vegetables page 41

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Meatballs in Creamy Sauce —CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT PREP: 15 MIN. • COOK: 25 MIN. MAKES: 20-24 MEATBALLS

Beef Stew —CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT PREP TIME: 20 MIN. COOK: 3 HOURS MAKES: 4 SERVINGS

3 bacon strips 1 lb. beef stew meat 1¹₂ cups onions, diced 3 cloves garlic, chopped ¹₄ cup carrots 2 cups diced potatoes 1 cup quartered mushrooms 1 Tbsp. tomato paste 3 Tbsp. flour ³₄ cup red wine 2 cups Chicken Soup for the Soul beef broth 3 sprigs fresh thyme 1 sprig fresh rosemary 6 leaves chopped fresh flat-leaf parsley Buttered egg noodles, optional

3 eggs ¹₂ cup bread crumbs 2¹₂ lbs. ground lean beef or turkey 1 jar (16 oz.) Chicken Soup for the Soul Meat Loaf Meal Builders cooking sauce, divided ¹₂ cup sour cream

1. Preheat oven to 325°. 2. Mix eggs, bread crumbs, ground beef or turkey and 1 cup Chicken Soup for the Soul Meat Loaf Meal Builders cooking sauce in a bowl and roll into about 20-24 meatballs. 3. Bake on a bake pan for 25 minutes. 4. In a large bowl, mix remaining cooking sauce and sour cream. 5. Add cooked meatballs and gently coat with sauce. 6. Serve on a platter with toothpicks.

1. Cut bacon into ½-in. pieces and cook in a 3-qt. pot until almost crisp. Remove and reserve bacon, leaving drippings in pot. Over medium-high

heat, brown beef in bacon drippings. Add vegetables; cook 5 minutes. Add tomato paste and flour; stir and cook 2 minutes longer. Add the red wine, Chicken Soup for the Soul beef broth, thyme and rosemary. 2. Bring to a boil; cover. Finish in a 350° oven for 2 ½ to 3 hours, until meat breaks up easily with a fork. Mix in the parsley. If desired, serve with buttered egg noodles.

Mediterranean Pasta-Vegetable Salad —CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT PREP: 15 MIN. • COOK: 10 MIN. MAKES: 6-8 SERVINGS

2 cups Chicken Soup for the Soul Italian-Style chicken broth ¹₂ lb. fusilli pasta 2 tsp. olive oil 3 cloves garlic, sliced thin 2 fresh plum tomatoes, diced ¹₂ bulb fennel, cut in strips 1 fresh zucchini, sliced ¹₄ cup grated Parmesan cheese ¹₄ cup toasted pine nuts 1 Tbsp. flat-leaf parsley, chopped

1. In a 3-qt. saucepot, bring Chicken Soup for the Soul ItalianStyle chicken broth to a boil ; add pasta. Cook until tender. Place pasta and remaining broth into a pasta serving bowl. 2. Heat the oil in a 12-in. skillet over medium-high heat until oil shimmers. Add garlic and stir to cook evenly. When the garlic is lightly browned, add tomatoes, fennel and zucchini. Saute vegetables until tender, about 4-5 minutes; add to pasta. 3. Mix pasta and vegetables. Serve hot or refrigerate until ready to serve. Before serving, sprinkle with cheese, pine nuts and parsley.

Sausage, Egg and White Cheddar Casserole Meatballs in Creamy Sauce

—CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT PREP: 10 MIN. • COOK: 40 MIN. MAKES: 8-10 SERVINGS

8 oz. breakfast sausage

³₄ cup onion, diced

40

tasteofhome.com/cooking-school fall 2014

Sausage, Egg and White Cheddar Casserole

2 Roma tomatoes, diced 1 (5 oz.) bag fresh baby spinach 2 (3.5 oz.) bags Chicken Soup for the Soul White Cheddar Focaccia Croutons, Crispy Onions & Honey-Roasted Almonds soup toppers ¹₂ Tbsp. butter 10 large eggs, beaten ¹₂ cup heavy cream ¹₃ cup grated Parmesan cheese 1¹₂ tsp. salt Black pepper to taste Dash of nutmeg

Thai Chicken and Shrimp

3. Add pasta; mix well. Simmer

—CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT

5 minutes longer.

Crispy Sour Cream Onion Vegetables

PREP: 15 MIN. • COOK: 15 MIN. MAKES: 6 SERVINGS

—CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT

1 Tbsp. olive oil 1 lb. chicken, cut into 1-in. pieces 8 oz. peeled and deveined shrimp, split 1 medium onion, sliced 3 cloves garlic, chopped 1 red bell pepper, cut in matchsticks 1 cup sliced carrots 3 cups napa or white cabbage, cut ¹₂ in. thick 1 tsp. salt 32 oz. Chicken Soup for the Soul Thai-Style broth 3 oz. vermicelli pasta or rice noodles, cooked

PREP: 10 MIN. • COOK: 8 MIN. MAKES: 4-6 SERVINGS

1 Tbsp. olive oil 2 cloves garlic, chopped 1¹₂ lbs. mixed fresh vegetables 1 Tbsp. butter 1 bag (3.5 oz.) Chicken Soup for the Soul Crispy Sour Cream Onions soup toppers

1. Bring 3 qt. of salted water to a boil.

2. Heat olive oil in a large skillet

1. Heat oil in a 4-qt. pan over high heat. Add chicken and shrimp and saute lightly for 2 minutes. 2. Add onion, garlic, red pepper, carrots, cabbage, salt and Chicken Soup for the Soul Thai-Style broth. Mix all ingredients. Cover and gently simmer on the stove over low heat for 10 minutes.

over medium-high heat until oil shimmers. Add garlic; cook until golden brown. Remove from the heat. 3. Add vegetables to boiling water and cook until al dente. 4. Drain vegetables; add to the garlic in the skillet with butter and Chicken Soup for the Soul Crispy Sour Cream Onions soup toppers. Mix well. Serve hot.

1. Preheat oven to 350°. 2. In a large skillet over medium-high heat, brown sausage while breaking it into small pieces until thoroughly cooked. Drain on paper towel, then place in a small mixing bowl. Reserve drippings in the skillet. 3. In the same skillet, cook onion until lightly browned. Add tomatoes and cook 2 more minutes. Add spinach and mix in until wilted. 4. Add mixture to sausage and combine well with Chicken Soup for the Soul White Cheddar Focaccia Croutons, Crispy Onions & HoneyRoasted Almonds soup toppers. 5. Butter a 9x12-in. casserole dish with the butter and spread sausage mixture evenly in dish. 6. Mix eggs, cream, cheese, salt, pepper and nutmeg in the bowl, then pour evenly over sausage mixture. 7. Bake 30 minutes.

Thai Chicken and Shrimp

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41

CHICKEN SOUP FOR THE SOUL®

Vegetable and Bean Chili

ovenproof platter with the Chicken Soup for the Soul Three Cheese pasta sauce. Arrange the polenta pieces on a platter. Sprinkle the remaining Parmesan cheese evenly over the pieces. 5. Bake in a 350° oven until polenta is hot, about 25 minutes. Place the platter under the broiler to brown cheese before serving.

Baked Ziti with Marinara Sauce —CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT PREP: 20 MIN. • COOK: 25 MIN. MAKES: 6-8 SERVINGS

Vegetable and Bean Chili

Pinch cayenne pepper 1 cup polenta meal ²₃ cup Mascarpone cheese 1 cup grated Parmesan cheese, divided 25 oz. Chicken Soup for the Soul Three Cheese Pasta Sauce 2 Tbsp. extra-virgin olive oil

—CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT PREP: 15 MIN. • COOK: 20 MIN. MAKES: 6-8 SERVINGS

1 Tbsp. vegetable oil 1 zucchini, diced 1¹₂ cups cauliflower florets 1¹₂ cups diced potatoes 1 can (10.5 oz.) kidney beans, drained 1 can (10.5 oz.) black beans, drained 1 can (10.5 oz.) chickpeas, drained 1 jar (16 oz.) Chicken Soup for the Soul Chili Meal Builders cooking sauce

1. Heat oil over medium-high heat. 2. Add zucchini and cauliflower and saute for 4-5 minutes.

3. Add potatoes, kidney beans, black beans, chickpeas, Chicken Soup for the Soul Chili Meal Builders cooking sauce and 1 cup water. Simmer gently for 15 minutes. 4. Serve with rice or baked potato.

Parmesan Crusted Polenta with Three Cheese Sauce —CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT PREP: 25 MIN. • COOK: 30 MIN. MAKES: 6-8 SERVINGS

3 cups Chicken Soup for the Soul chicken broth Sea salt to taste

42

1. In a saucepan, combine Chicken Soup for the Soul chicken broth, salt and cayenne pepper. Bring mixture to a boil, tasting as you go to adjust the seasonings. The broth should be somewhat salty. 2. Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly. Once the polenta is combined, switch to a wooden spoon and stir frequently on medium-low heat until the polenta has thickened. Taste the polenta to see if it has cooked through. If the polenta seems mealy and grainy, add more Chicken Soup for the Soul chicken broth or water and continue cooking to thicken. Repeat as needed until the polenta feels smooth on your tongue, about 20 minutes. 3. Stir in olive oil, Mascarpone and ¼ cup of the Parmesan cheese. Line a 13x9-in. pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic, smoothing it over the surface of the polenta. Chill in the refrigerator until needed. This process is best done a day ahead of serving. 4. When ready to use polenta, remove from the pan and plastic wrap. Cut into desired shapes. Line the bottom of an

tasteofhome.com/cooking-school fall 2014

Salt 1 lb. ziti rigate (ridged) or other short pasta 16 oz. part-skim ricotta cheese 2 cloves fresh garlic, minced 6 fresh basil leaves, chopped 1 large egg, lightly beaten 1 cup finely grated Parmesan cheese, divided 2 cups shredded part-skim mozzarella cheese, divided Pepper to taste 25 oz. Chicken Soup for the Soul Marinara pasta sauce

1. Preheat oven to 450°. Bring a large pot of salted water to a boil. Cook pasta according to package instructions; drain and set aside. 2. In a medium bowl, combine ricotta cheese, garlic, basil, egg, half of the Parmesan cheese, and half of the mozzarella cheese; season with salt and pepper. Mix three-fourths of the Chicken Soup for the Soul Marinara pasta sauce with the cooked pasta and spread half of it in a 13x9-in. ovenproof dish. Top ziti with three-fourths of the ricotta mixture and then the remaining pasta. 3. Spoon remaining ricotta mixture on top. Sprinkle with remaining Parmesan cheese and mozzarella cheese. Place casserole on a rimmed baking sheet; bake until top is browned and sauce is bubbling, 20 to 25 minutes.

Chicken Marsala —CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT PREP: 15 MIN. • COOK: 15 MIN. MAKES: 6 SERVINGS

6 chicken breasts, split and pounded thin Salt and pepper to taste ¹₃ cup flour 2 Tbsp. butter, divided 3 Tbsp. olive oil, divided 3 cups cremini, button or portabello mushrooms 1 cup Marsala wine 1 cup Chicken Soup for the Soul chicken broth

1. Split chicken breast, place between two sheets of plastic wrap and pound thin. Season lightly with salt and pepper. Dredge in flour on both sides. Heat 2 tsp. of the butter and 1 Tbsp. oil in a 12-in. skillet over medium-high heat. When butter stops crackling, add enough chicken to fill pan. Brown lightly on each side; place on serving platter. Repeat until all chicken is cooked. 2. Heat remaining butter and add mushrooms, browning on both sides. Add Marsala wine and Chicken Soup for the Soul chicken broth. Simmer until sauce thickens. Pour over the chicken and serve.

Chicken and Shrimp with Vodka Sauce

Creamy Polenta —CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT

—CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT

PREP: 5 MIN. • COOK: 45 MIN. MAKES: 6-8 SERVINGS

PREP: 10 MIN. • COOK: 15 MIN. MAKES: 6-8 SERVINGS

2 cups Chicken Soup for the Soul Reduced Sodium chicken broth 2 cups milk, plus more as needed 3 Tbsp. butter 1 cup polenta ¹₄ cup Mascarpone cheese ¹₄ cup Parmigiana-Reggiano cheese

2 to 3 Tbsp. olive oil, divided 3 boneless skinless chicken breasts, cut in 1-in. strips 1¹₂ lbs. peeled and deveined shrimp 25 oz. Chicken Soup for the Soul Vodka pasta sauce 1 lb. pasta of your choice Grated Parmesan cheese

1. Set a large pot of salted water on the stove to boil for the pasta. In a 12-in. skillet, heat 1 Tbsp. oil until it shimmers; add enough chicken to fill pan without overlapping. Brown chicken lightly on both sides; remove and hold in a large pasta serving bowl. Repeat with all the chicken and shrimp. 2. In a medium-size pot, heat the Chicken Soup for the Soul Vodka pasta sauce until it just boils and add it to the chicken mixture. 3. Cook pasta in the boiling salted water until al dente and mix with pasta sauce mixture. Serve with Parmesan cheese.

1. In a large saucepan, bring Chicken Soup for the Soul Reduced Sodium chicken broth, milk and butter to a boil. Whisk in polenta; whisk constantly for 3 to 4 minutes to prevent lumps. Simmer, partially covered, on low heat for 45 minutes, stirring every 10 minutes, until the polenta is thick, smooth and creamy. 2. Add Mascarpone and Parmesan cheeses. Check seasonings and adjust consistency by adding milk or broth to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

Cheesy Dip —CHICKEN SOUP FOR THE SOUL, LLC COS COB, CT

Chicken Marsala

PREP: 5 MIN. • COOK: 20 MIN. MAKES: 6-8 SERVINGS

2 lbs. lean ground beef 1 jar (16 oz.) Chicken Soup for the Soul Sloppy Joe Meal Builders cooking sauce ¹₂ cup sour cream 1 cup grated cheddar cheese

1. Brown ground beef in a 12-in. skillet over medium-high heat for 5 minutes. 2. Add Chicken Soup for the Soul Sloppy Joe Meal Builders cooking sauce and ½ cup water. 3. Simmer 12-15 minutes. 4. Remove pan from heat and stir in sour cream and cheese. 5. Serve dip warm with chips or crackers.

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43

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Salmon “Envelopes” with Lemon Cream Sauce page 48

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POP & COOK

Pork Tenderloin Diablo Style

Pasta y Fagioli —POP & COOK CALABASAS, CA

—POP & COOK CALABASAS, CA MAKES: 4-6 SERVINGS PREP: 10 MIN. • COOK: 20 MIN. MAKES: 4 SERVINGS

2 4 1 4

1 pork tenderloin, silver skin removed 1 Tbsp. olive oil Salt and pepper 1 cup milk 3 strips Pop & Cook Alfredo Sauce 1 Tbsp. Dijon mustard 2 shots of your favorite hot sauce 1 tsp. sugar 1 lemon, juiced 2 tsp. Worcestershire sauce

1 1 1 1

¹₂ 2 1 4 2

1. Preheat outdoor grill to medium heat. Drizzle pork with olive oil and season with salt and pepper. Grill until meat is cooked through. Remove from grill; cover and set aside to keep warm. 2. Meanwhile, in the kitchen, heat milk to a simmer in a small saucepan. Add Pop & Cook Alfredo Sauce and stir to dissolve. Add the mustard, hot sauce, sugar, lemon juice and Worcestershire. Check seasoning. 3. Slice tenderloin and place on serving platter. Spoon warm sauce over the top.

Tbsp. olive oil strips bacon, diced yellow onion, diced cubes Pop & Cook Frozen Crushed Garlic (if unavailable, use 3 cloves garlic, minced) tsp. dried thyme carrot, diced rib celery, diced bay leaf tsp. chili flakes cans white beans qt. chicken stock strips Pop & Cook Tomato Sauce cups cooked small pasta (preferably macaroni) Salt and pepper Parmesan cheese, grated Crusty bread

1. In a large saucepan, heat oil; cook the bacon and onions over medium heat until bacon is crisp. Add Pop & Cook Frozen Crushed Garlic, thyme, carrots, celery, bay leaf and chili flakes; cook for 4-5 minutes over medium heat. 2. Add white beans, chicken stock and Pop & Cook’s Tomato Sauce and bring to a simmer. Continue cooking

until vegetables are al dente. Add cooked pasta to saucepan. 3. Return to simmer and season with salt and pepper. Divide among serving bowls. 4. Sprinkle with Parmesan cheese. Serve with crusty bread.

Rigatoni al Forno —POP & COOK CALABASAS, CA PREP: 15 MIN. • COOK: 15 MIN. MAKES: 4 SERVINGS

1 4 1 4 4 1 4 1

¹₂ 4

2

lb. rigatoni pasta Tbsp. olive oil, divided yellow onion, diced cubes Pop & Cook Frozen Crushed Garlic cups mushrooms, sliced cup panko bread crumbs strips Pop & Cook Pink Vodka Sauce can (16 oz.) chopped tomatoes cup half-and-half cubes Pop & Cook Frozen Chopped Basil (if not available, substitute ¹₄ cup fresh basil, chopped) Salt and pepper cups mozzarella cheese, shredded Crusty sourdough rolls

1. Preheat oven to 350°. 2. Cook pasta according to package

Pork Tenderloin Diablo Style

46

tasteofhome.com/cooking-school fall 2014

instructions. Drain in colander; return to pot. Cover and keep warm. 3. Add 2 tablespoons oil to skillet. Saute onions with Pop & Cook Frozen Crushed Garlic until translucent. Add mushrooms and cook on medium heat until soft. 4. In bowl, mix bread crumbs and 2 tablespoons olive oil. Mix well and set aside.

Poblanos with Tequila Lime Cream —POP & COOK CALABASAS, CA PREP: 30 MIN. • COOK: 20 MIN. MAKES: 4 SERVINGS

8 poblano peppers

¹₄ cup tequila

Pasta y Fagioli

5. To the skillet, add Pop & Cook Pink Vodka Sauce along with canned tomatoes, half-and-half and Pop & Cook Frozen Chopped Basil. Bring to a simmer and season to taste with salt and pepper. 6. Add sauce to pot with pasta and mix well. Fold in cheese and mix well. 7. Pour pasta mixture into greased 8x11-in. casserole dish and top with bread crumbs. 8. Bake for 15 minutes. Serve with crusty sourdough rolls.

Rigatoni al Forno

3 limes, juiced 4 strips Pop & Cook Alfredo Sauce 4 cubes Pop & Cook Frozen Chopped Cilantro (if unavailable, use ¹₃ cup chopped fresh cilantro), divided 1 cup milk 1 red onion 1 cup frozen corn, thawed 1 can black beans, drained and rinsed 1 cup tomato, diced ³₄ cup Mexican cheese (queso fresco), crumbled 2 cubes Pop & Cook’s Frozen Crushed Garlic (if unavailable, use 2 cloves garlic, crushed) 6 green onions, sliced Salt and pepper

1. Preheat oven setting to broil. Roast peppers under flame, rotating during cooking until outsides are charred. Place in bowl and cover with plastic wrap to steam for 10 minutes. Peel off charred skins, cut the tops off and remove and discard seeds. 2. Preheat over to 350°. 3. In a small saucepan, bring tequila to a boil; add the lime juice, Pop & Cook Alfredo Sauce, 2 cubes Pop & Cook Frozen Chopped Cilantro and milk. Bring to a simmer, stirring to dissolve Alfredo sauce. Set aside to keep warm. 4. In a medium bowl, mix the remaining ingredients. Season with salt and pepper. Stuff each pepper with mixture, being careful to not overstuff (this will tear the peppers). Place all peppers in a casserole dish with a small amount of water on the bottom. 5. Bake peppers for 20 minutes. Serve peppers with warm tequila lime cream.

POP & COOK

Eggplant Rollatini

Eggplant Rollatini —POP & COOK CALABASAS, CA PREP: 20 MIN. • COOK: 20 MIN. MAKES: 4 SERVINGS

4 strips Pop & Cook Pink Vodka Sauce ³₄ cup half-and-half 3 cups ricotta cheese 1 large egg, beaten ¹₂ cup Parmesan cheese 4 cubes Pop & Cook Frozen Chopped Basil (if not available, substitute ¹₄ cup fresh basil, shredded) 2 large eggplant, sliced thinly lengthwise Salt and pepper to taste ³₄ cup mozzarella cheese 3 Tbsp. pumpkin seeds, toasted

1. Heat outdoor grill; preheat inside oven to 350°. In a small pot, melt Pop & Cook Pink Vodka Sauce in half-and-half. Keep warm. 2. In a bowl, mix the ricotta cheese, egg, Parmesan cheese and Pop & Cook Frozen Chopped Basil.

48

3. Place eggplant slices on sheet pan and season with salt on both sides. Let stand for 10 minutes; rinse. Pat dry with paper towel and set aside. 4. Grill eggplant slices until charred on both sides. Remove from grill; spoon cheese mixture into middle of each eggplant slice. 5. Roll up eggplant slices; place in a casserole dish, seam side down. 6. Pour warm sauce over eggplant; sprinkle with cheese. Bake until cheese is melted. 7. Sprinkle with pumpkin seeds. Serve with crusty sourdough rolls.

Salmon “Envelopes” with Lemon Cream Sauce —POP & COOK CALABASAS, CA PREP: 10 MIN. • COOK: 20 MIN. MAKES: 4 SERVINGS

tasteofhome.com/cooking-school fall 2014

4 salmon fillets (5 oz. each) Salt and pepper 2 Tbsp. plus 2 tsp. olive oil 1 shallot, minced 2 cubes Pop & Cook Frozen Crushed Garlic (if not available in stores,

1 1 1 4

substitute 2 cloves garlic, minced) large tomato, diced Tbsp. thyme, chopped lemon, sliced into ¹₄-in. wheels strips Pop & Cook Alfredo Sauce

1. Preheat oven to 375°. 2. Season salmon fillets with salt and pepper. Drizzle fillets with 2 teaspoons olive oil; set aside. 3. Heat 2 tablespoons olive oil in skillet. Saute shallot and Pop & Cook Frozen Crushed Garlic until translucent (2-4 minutes). Add tomato and thyme; season with salt and pepper. 4. Cut out 4 10x10-in. squares of aluminum foil. 5. Place two lemon wheels in center of each foil square. Place salmon fillets on top of lemon wheels. Bend edges of foil up and around salmon to form a basket, leaving a hole in top. 6. Place 1 strip of Pop & Cook Alfredo Sauce atop each piece of salmon and pour equal parts of the tomato mixture over the top of each. 7. Close envelopes tightly, leaving a little room inside the pouch.

8. Bake on sheet pan in preheated oven for 20 minutes or until salmon is cooked through. 9. Place envelopes directly on plates to serve.

Meatloaf with Mushroom Gravy —POP & COOK CALABASAS, CA PREP: 20 MIN. • COOK: 35 MIN. MAKES: 4 SERVINGS

Thai Clam Chowder —POP & COOK CALABASAS, CA PREP: 10 MIN. • COOK: 15 MIN. MAKES: 4 SERVINGS

3 Tbsp. olive oil 1 yellow onion, diced ¹₄ cup flour 1¹₂ cups red potatoes, cut into ¹₂-in. cubes 4 cups milk 1 strip Pop & Cook Thai Rice Mix 1 cup fresh corn 2 cans clams in juice 4 cubes Pop & Cook Frozen Chopped Cilantro (¹₂ cup chopped fresh cilantro, if not available) 2 limes, juiced 4 shots your favorite hot sauce Salt and pepper to taste 6 green onions, sliced thinly

1. Heat oil in saucepan. Cook onions over medium heat until soft. Sprinkle in flour and whisk to combine. 2. Add potatoes, milk, and Pop & Cook Thai Rice Mix. Bring to a simmer and cook until potatoes are cooked through. 3. Once potatoes are soft, add corn, clams, Pop & Cook Frozen Chopped Cilantro, lime juice and hot sauce. Bring back to simmer for 2-3 minutes. 4. Season with salt and pepper and ladle into bowls. 5. Top with green onions.

Thai Clam Chowder

1 cup each celery and yellow onion, chopped ¹₂ cup carrot, chopped 2 Tbsp. olive oil, divided 2 cubes Pop & Cook Frozen Crushed Garlic (if unavailable, use 2 cloves garlic, crushed) 1¹₂ lbs. lean ground beef 1¹₂ tsp. salt 1 tsp. black pepper 1 tsp. chili powder 1 tsp. dried thyme 1 tsp. dry mustard 1 egg, beaten ¹₂ cup panko bread crumbs 2 cups mushrooms, sliced 1 cup heavy cream 4 strips Pop & Cook Mushroom Sauce

1. Preheat oven to 365°. Pulse vegetables in food processor until finely chopped. 2. Heat 1 tablespoon olive oil in saute pan and cook until vegetables and Pop & Cook Frozen Crushed Garlic are soft. 3. Place in a large bowl with ground beef and all the seasonings. Mix in egg and the bread crumbs; mix well with hands. 4. Place meatloaf in a casserole dish, forming loaf to fit the dish. 5. Bake until internal temperature reaches 155°. Remove from oven; let meatloaf rest for 10 minutes.

Meatloaf with Mushroom Gravy

6. Meanwhile, in medium saucepan, heat the remaining oil and saute mushrooms until soft. Add cream and Pop & Cook Mushroom Sauce. Stir to dissolve strips; keep saucepan on low heat. 7. Slice meatloaf and place on serving platter. Spoon mushroom gravy over top.

Thai Chicken Satay —POP & COOK CALABASAS, CA PREP: 10 MIN. • COOK: 15 MIN. MAKES: 4 SERVINGS

strip Pop & Cook Thai Rice Mix Tbsp. honey lime, juiced shots of your favorite hot sauce chicken breasts, pounded thin and sliced into 1-in.-wide strips 1 cup of your favorite bottled peanut sauce

1 1 1 3 4

1. Preheat outdoor grill to medium heat. In a bowl, combine Pop & Cook Thai Rice Mix, honey, lime, hot sauce and chicken. Marinate for at least 30 minutes and up to 6 hours. 2. Thread chicken onto metal or soaked wooden skewers; flatten chicken to ensure even cooking. 3. Cook chicken on hot grill until cooked through, turning frequently to prevent burning. 4. Serve immediately with peanut sauce for dipping. fall 2014 tasteofhome.com/cooking-school

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SPONSOR

NATIONAL HONEY BOARD Since the 1980s, the National Honey Board has been working to educate consumers about the benefits and uses of honey and honey products through research, marketing and promotional programs. Honey—one ingredient. The way nature intended.

Honey-Brushed Pear Crostinis page 52

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NATIONAL HONEY BOARD

Honey-Brushed Pear Crostinis —NATIONAL HONEY BOARD FIRESTONE, CO MAKES: 8 SERVINGS

8 8 2 4 1

tsp. honey crostini breads red Anjou pears Tbsp. blue cheese, crumbled Tbsp. fresh rosemary, finely diced

Brush each crostini bread with 1 teaspoon honey. Next, cut pears into ½-in. slices (about 8). Place a pear slice on each honey-brushed crostini. Top with ½ Tbsp. blue cheese. Garnish with a pinch of diced rosemary.

Honey Pot Cider Delicious Honey Caramel Sticky Buns

—NATIONAL HONEY BOARD FIRESTONE, CO MAKES: 1 BEVERAGE

Delicious Honey Caramel Sticky Buns —NATIONAL HONEY BOARD FIRESTONE, CO MAKES: 30-35 BUNS

1¹₂ cups whole milk, very warm ³₄ cup soft butter ¹₂ to ²₃ cup warm honey, depending on sweetness desired in dough ¹₂ Tbsp. vanilla extract 6 large eggs, room temperature ¹₄ cup warm water ¹₂ tsp. honey, stirred into water prior to adding yeast 1¹₂ Tbsp. dry instant baker’s yeast 2¹₂ lbs. bread flour (may need a little more or less depending on flour) 1 Tbsp. kosher salt Delicious Honey Caramel Sauce, below Pecan halves or pieces

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way in. Continue adding flour and kneading until you have a soft but not sticky dough that leaves the sides of the bowl. An extra egg yolk may be added if the dough seems to have too much flour. 3. When dough seems to have reached the appropriate texture, cover, proof to double, and proof again until almost double. Roll out and shape into approximately 32 equalsized buns. Divide the Delicious Honey Caramel Sauce into four 10-in. round cake pans (about ⅓ in. deep) with pecan halves or pieces in the bottom of pans. Place one-fourth of the buns on top of the Honey Caramel Sauce in one pan. Repeat three times for remaining pans. 4. Bake rolls at 350° for about 25 minutes or until nicely browned on top. Let rest in pans for about 5 minutes for Honey Caramel Sauce to set. Turn out to serve.

1. With dough hook in place in a

DELICIOUS HONEY CARAMEL SAUCE

stand mixer, add the warm milk, butter, honey, vanilla, and eggs to mixing bowl. 2. In a separate bowl, combine warm water and honey. Add yeast to warm water/honey mixture and stir. Add to mixing bowl when mixture is creamy and begins to foam. Gradually add flour, adding salt about a third of the

Whisk ½ cup honey, 1 cup heavy cream, 1 cup unsalted butter and 1 ½ cups brown sugar in heavy saucepan over medium-high heat. Continue to whisk until mixture comes to a full foaming boil. Stir occasionally while maintaining the boil for about 2 minutes. Pour over buns or rolls.

tasteofhome.com/cooking-school fall 2014

1¹₄ cups apple cider 1 Tbsp. orange blossom honey 1 pinch cinnamon 1³₄ oz. applejack brandy 1 cinnamon stick 2 apple slices

1. Combine apple cider, honey and cinnamon in a small saucepan and stir over medium heat for about 5 minutes or until heated through. Stir in the applejack brandy and pour into a mug. 2. With the tip of a small knife, pierce small holes in the apples and string them onto a cinnamon stick. Place the garnish across or in the cider.

Hot Pot Cider

Double Chocolate Honey Ring —NATIONAL HONEY BOARD FIRESTONE, CO MAKES: 12 SERVINGS

with White Chocolate Glaze, drizzling over cake with spoon. Sprinkle with additional cocoa and garnish with flowers, if desired. WHITE CHOCOLATE GLAZE Melt 2 oz. white chocolate in top of double boiler. Stir in 2 tsp. milk.

¹₂ cup butter or margarine

Parmesan Pork Roast

Parmesan Pork Roast Honey, soy sauce and Parmesan slowcooked with a pork loin roast give this dinner lip-smacking flavor. The juices are then used to make a tasty gravy to pour over the pork. —KAREN WARNER LOUISVILLE, OH PREP: 15 MIN. • COOK: 5¹₂ HOURS MAKES: 10 SERVINGS

1 boneless whole pork loin roast (4 lbs.) ²₃ cup grated Parmesan cheese ¹₂ cup honey 3 Tbsp. soy sauce 2 Tbsp. dried basil 2 Tbsp. minced garlic 2 Tbsp. olive oil ¹₂ tsp. salt 2 Tbsp. cornstarch ¹₄ cup cold water

1. Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5½ to 6 hours or until a thermometer reads 160°. 2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. PER SERVING 5 oz. cooked pork equals 330 cal., 13 g fat (4 g sat. fat), 95 mg chol., 529 mg sodium, 15 g carb., trace fiber, 38 g pro.

1 cup honey 3 eggs 1 tsp. vanilla 1³₄ cups all-purpose flour ¹₂ cup unsweetened baking cocoa 2 tsp. baking powder 1 tsp. salt 1 tsp. baking soda ¹₂ cup dairy sour cream 1 cup semisweet chocolate chips ¹₂ cup chopped nuts White Chocolate Glaze, optional Additional unsweetened cocoa powder, optional Edible flowers, optional

1. Cream butter in large bowl with electric mixer; gradually add honey, beating until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition. (Mixture may appear slightly curdled.) Beat in vanilla. 2. Combine flour, cocoa, baking powder, salt and baking soda in a small bowl. Add dry ingredients to butter mixture alternately with sour cream. Fold in the chocolate chips and nuts. Pour the batter into a greased 12-cup fluted tube pan. Bake in preheated 325° oven 50-55 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. 3. Remove from pan; and cool completely on wire rack. Glaze

Rum Balls

Rum Balls Rum flavor comes through nicely in these traditional, soft Christmas cookies. You can roll half in powdered sugar and the other half in crushed vanilla wafers for added visual interest. —AUDREY LARSON BLOOMINGTON, MN PREP: 40 MIN. MAKES: 3¹₂ DOZEN

2¹₂ cups crushed vanilla wafers (about 75 wafers) 1 cup ground pecans 1 cup confectioners’ sugar 2 Tbsp. plus 2 tsp. baking cocoa ¹₄ cup rum 3 Tbsp. honey 2 Tbsp. water Additional confectioners’ sugar and/or crushed vanilla wafers

1. In a large bowl, combine wafer crumbs, pecans, confectioners’ sugar and cocoa. Combine rum, honey and water; stir into the crumb mixture. 2. Shape into 1-in. balls. Roll in additional confectioners’ sugar and/or wafer crumbs. Store in an airtight container. PER SERVING 61 cal., 2 g fat (trace sat. fat), 1 mg chol., 21 mg sodium, 10 g carb., trace fiber, 1 g pro. Diabetic Exchanges: ½ starch, ½ fat.

NATIONAL HONEY BOARD

White Chocolate Mocha with Mint and Honey Cream —NATIONAL HONEY BOARD FIRESTONE, CO MAKES: 4 SERVINGS

2 cups milk 2¹₂ cups whipped cream, divided 1 cup white chocolate chips 2 Tbsp. honey, divided 1 cup espresso 1 tsp. mint extract Crushed mints, optional

1. Combine milk and 2 cups of whipped cream in a medium saucepan and heat over high heat. Bring to a boil. Add the white chocolate chips and 1 Tbsp. honey. Reduce heat to medium-low; add espresso and mint extract. Cook for another 5 minutes. 2. For the honey cream, mix ½ cup whipped cream and 1 Tbsp. honey in small bowl with an electric mixer until peaks form when you lift the beaters. 3. Pour white chocolate mocha into mugs; top with honey cream. Garnish with crushed mints.

Honey Cups with Brie, Walnuts and Cranberries

Honey Cups with Brie, Walnuts and Cranberries —NATIONAL HONEY BOARD FIRESTONE, CO MAKES: 30 PASTRIES

4 Tbsp. honey 1 Tbsp. chipotle paste Salt and pepper ¹₂ cup chopped walnuts 6 Tbsp. dehydrated cranberries 30 phyllo pastry shells ¹₂ lb. Brie cheese CHIPOTLE PASTE 3 canned chipotle peppers ¹₄ cup chicken stock or water

White Chocolate Mocha with Mint and Honey Cream

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1. In small saucepan, lightly heat honey and mix it with chipotle paste, salt and pepper. Add the walnuts and cranberries; stir. Remove saucepan from heat. 2. Cut Brie into ½-in. cubes. Preheat oven to 350°. Place the phyllo cups onto a baking sheet and fill evenly with cubed Brie. Top evenly with honey mixture and bake 5-7 minutes or until cheese melts. Serve them hot. 3. To make the chipotle paste: Clean the chipotle peppers and

tasteofhome.com/cooking-school fall 2014

remove all the seeds. Place in a blender with the chicken stock or water. Blend well. NOTE Chipotle paste will keep for several weeks in the refrigerator. It’s a good base for chipotle sauce or for flavoring other dishes.

Honey-Pecan Salmon —NATIONAL HONEY BOARD FIRESTONE, CO PREP: 5 MIN. • COOK: 12 MIN. MAKES: 3 SERVINGS

¹₄ cup whole wheat panko bread crumbs

¹₄ cup chopped pecans 2 Tbsp. plus 1 tsp. honey 2 Tbsp. mustard 3 (5-oz.) salmon fillets

Preheat oven to 425°. Mix the bread crumbs, pecans, honey and mustard together until well-blended. Spread the bread crumb mixture evenly on top of the salmon fillets. Place the salmon fillets in a baking dish. Bake salmon for 10-12 minutes, or until the topping is golden brown.

Prosciutto Honey Wraps —NATIONAL HONEY BOARD FIRESTONE, CO MAKES: 8 SERVINGS

1 large peach 2¹₂ tsp. honey, divided ¹₂ tsp. butter, melted ¹₄ cup goat cheese 1¹₂ cups baby spinach, loosely packed 4 sheets prosciutto

1. Cut peach in half and remove pit. Prepare grilling sauce by combining ½ tsp. of honey and ½ tsp. butter. Brush peach halves lightly with honey mixture. Heat grill to low-medium heat; place both peach halves on the grill. Cook the peaches for about 2 minutes on each side, or until they are lightly charred but still firm. Cut

the peach halves into ½-in. slices (about 8). 2. Put 1 ½ tsp. goat cheese on each peach slice and place atop 4 baby spinach leaves. Slice prosciutto lengthwise into 8 strips. Wrap each peach/cheese/spinach bundle with a prosciutto strip. Arrange bundles on a serving platter and drizzle each with ¼ tsp. honey.

Honey Pumpkin Pie —NATIONAL HONEY BOARD FIRESTONE, CO PREP: 5 MIN. • COOK: 40 MIN. MAKES: 8 SERVINGS

3 eggs 1 pastry for single 9-in. pie crust ³₄ cup honey 1 can (15 oz.) canned pumpkin 1 cup evaporated milk

2 Tbsp. flour 1 tsp. cinnamon ¹₂ tsp. ginger ¹₂ tsp. nutmeg ¹₂ tsp. salt

Preheat oven to 425°. In a medium bowl, beat eggs. Brush 1 tsp. beaten egg on inside of pie crust. Place the crust on a cookie sheet and bake for 5 minutes. Meanwhile, add the rest of the ingredients to the remaining beaten eggs and whisk to combine. Remove pie crust from oven and carefully pour honey-pumpkin mixture into hot crust; bake for 5 minutes more at 425°. Reduce heat to 350° and bake 30-40 minutes more, until the filling is set. Cool completely before serving.

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Use cann peaches if th ed ey out of seaso are Grill gently n! fo 30 seconds r on each side.

Prosciutto Honey Wraps

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AUNT MARIE’S FAMOUS POTATO SALAD Ingredients

Directions

3/4 cup vinaigrette dressing or ranch dressing, prepared 1/4 cup Texas Pete® Original Hot Sauce 6 tbsp vegetable oil 4 lbs red potatoes, cut into 1/2 2 tbsp chopped garlic 2 tsp Italian seasoning 2 tsp kosher salt 1 tsp pepper 1 1/2 cups diced celery, 1/4” diced 1 cup crumbled bleu cheese

Combine vinaigrette (or ranch) and hot sauce. Set aside. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

Much like the recipes that bring our families together, Texas Pete® is the sauce that’s worth passing down. For more recipes like this one, visit texaspete.com

SPONSOR

TEXAS PETE

®

One taste and you will agree that you can’t find a more fresh, flavorful, first-rate product than our Texas Pete® Sauces. We continue to ‘‘make history’’ with every batch. The newest sauce to bear the Texas Pete® name is CHA!—a bold and balanced Sriracha with big flavor that your taste buds are bound to become addicted to. Embrace your CHA!ddiction.

CHA!-vocado Goat Cheese Spread page 61

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TEXAS PETE®

2. Let mixture marinate at room temperature for 10 minutes before adding remaining ingredients from bell peppers through mayonnaise. Season with salt and pepper to taste and mix until all ingredients are fully incorporated. Refrigerate for 2 hours before serving.

Texas Pete® Hot Sticky Finger Plum Pork Spareribs —TEXAS PETE® WINSTON-SALEM, NC

¹₂ cup Texas Pete® Hot Chicken Wing Sauce

¹₂ cup Asian plum sauce ¹₄ cup soy sauce ¹₄ cup honey 5 lbs. pork spareribs

Sizzling CHA! Ramen with Shrimp

Sizzling CHA! Ramen with Shrimp

Texas Pete® Zippy Tie Dye Coleslaw

—TEXAS PETE® WINSTON-SALEM, NC

—TEXAS PETE® WINSTON-SALEM, NC

MAKES: 2 SERVINGS

MAKES: 2 QT.

¹₂ head red cabbage, shaved thin

1 Tbsp. olive oil 24 shrimp, large, peeled, deveined 1 red bell pepper, cored, seeded, julienned 2 pkg. ramen noodles 2 cups water 3 Tbsp. CHA! by Texas Pete™

6 Tbsp. brown sugar 3 Tbsp. red wine vinegar 1 to 2 Tbsp. Texas Pete® Hotter Hot Sauce 1 red bell pepper, finely julienned 1 yellow bell pepper, finely julienned 1 green bell pepper, finely julienned ¹₂ cup radishes, sliced thin ¹₂ red onion, sliced paper thin 2 carrots, grated on largest opening on shredder 1 tsp. caraway seed 1 tsp. celery seed 2 Tbsp. fresh parsley, minced ¹₃ cup mayonnaise Salt and pepper to taste

1. Place a medium-sized saucepan on the stove and turn to high heat. When hot, add olive oil, shrimp and red bell pepper to pan. Cook for 2 minutes or until the shrimp are partially cooked. Add the ramen seasoning packet to pan. Cook 1 minute more. Add water and the ramen noodles and cover pan with a tight-fitting lid. Cook mixture for 2-3 minutes or until noodles are tender and shrimp are fully cooked. Remove from heat and add the CHA! by Texas Pete™. 2. Serve shrimp and noodles in a large bowl with all of the spicy CHA! broth.

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1. Place the thinly shaved red cabbage in a large mixing bowl. Add brown sugar, red wine vinegar and Texas Pete® Hotter Hot Sauce; mix well.

tasteofhome.com/cooking-school fall 2014

1. Combine Texas Pete® Hot Chicken Wing Sauce, Asian plum sauce, soy sauce and honey in a large resealable container or bag. 2. Place meat in large resealable container or bag. Add spareribs and turn to coat. Refrigerate 24 hours. 3. Drain meat before cooking; reserve marinade. 4. Brown ribs over medium-high heat in a braiser; add the reserved marinade to braiser, cover and cook in a 325º oven for 2 hours or until spareribs are tender. Texas Pete® Hot Sticky Finger Plum Pork Spareribs

Texas Pete® Red Velvet Cones —TEXAS PETE® WINSTON-SALEM, NC MAKES: 48 CAKE CONES CAKE BATTER

5 3 1 2 2 3 2 4 3 2 2 48

cups all-purpose flour cups granulated sugar Tbsp. baking soda tsp. salt, fine tsp. cocoa powder cups vegetable oil cups buttermilk, room temperature large eggs, room temperature Tbsp. red food coloring Tbsp. Texas Pete® Original Hot Sauce tsp. vanilla extract small, flat-bottomed ice cream cones

cheese frosting. Place softened cream cheese and softened butter in a medium mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete® Hotter Hot Sauce and whisk 1 more minute. Add more of the powdered sugar or Texas Pete® Hotter Hot Sauce until the consistency and heat level of the frosting are to your liking. 7. Place the spicy cream cheese frosting in a piping bag with a small decorative tip.

8. Using the tip of the piping bag, carefully puncture a small hole in the center of the top of each of the red velvet cones. Pipe approximately 2-3 Tbsp. of the spicy cream cheese frosting into the center of each cake, allowing some of the cream cheese to come out of the top for decoration. Continue until all the cones are filled. If you have any spicy cream cheese frosting left over, use it to add more frosting to the tops of the cones. 9. Sprinkle cones with powdered sugar before serving.

SPICY CREAM CHEESE FROSTING

36 oz. cream cheese, softened, whipped 1 stick unsalted butter, softened, whipped 2 cups powdered sugar ¹₂ tsp. vanilla extract 2 tsp. Texas Pete® Hotter Hot Sauce Additional powdered sugar for garnish

1. Preheat oven to 350º. 2. In a large bowl, sift the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, mix the oil, buttermilk, eggs, food coloring, Texas Pete® Original Hot Sauce and vanilla. 3. Using a stand mixer, mix the dry ingredients into wet ingredients until just combined, and a smooth batter forms. 4. Carefully spoon batter into ice cream cones, filling them two-thirds of the way up to give the batter room to rise in the oven. Arrange cones upright on a sheet tray lined with a piece of parchment paper. Bake cones for 15-20 minutes or until the cake batter has fully risen and a toothpick inserted into the center of the cake comes out clean. 5. Remove cones from the oven and let cool completely. 6. While the ice cream cones are in the oven, prepare the spicy cream

Texas Pete® Red Velvet Cones

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TEXAS PETE®

fillets, brush with the spicy CHA! barbecue glaze. 3. Cook salmon on both sides to desired temperature. Carefully remove from grill and serve immediately.

Spicy Roasted Corn and Black Bean Salad —TEXAS PETE® WINSTON-SALEM, NC MAKES: 2 QT.

CHA! HoisinGlazed Roasted Chicken Wings

CHA! Hoisin-Glazed Roasted Chicken Wings —TEXAS PETE® WINSTON-SALEM, NC

WINGS

4 lbs. fresh chickn wings (about 48 wings) 1 cup CHA! by Texas Pete™ 1 stick salted butter Salt and pepper to taste GLAZE

¹₄ cup CHA! by Texas Pete™ ³₄ cup hoisin sauce 1 bunch scallions, sliced thin, for garnish

1. Marinate the chicken wings in the CHA! by Texas Pete™ for 24 hours. 2. Preheat oven to 400º. Place wings in a large mixing bowl. Melt butter; pour over the chicken wings. Season with salt and pepper; mix well. Place chicken wings on baking trays. Use as many trays as needed to allow some space between the chicken wings. Avoid overcrowding the pans. 3. Roast the chicken wings for about 45 minutes or until they are golden brown, crispy, fork-tender and fully cooked to an internal temperature of 165º. Flip the wings once halfway through cooking so they get crisp evenly on both sides.

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Depending upon the size of the wings, you may need to cook them for over an hour. 4. While the wings cook, prepare the glaze. Combine ¼ cup of CHA! by Texas Pete™ with ¾ cup of hoisin sauce; mix well. When the chicken wings are finished cooking, carefully place in a large mixing bowl and toss with the spicy CHA! hoisin glaze. Arrange the chicken wings on a serving platter; garnish with the sliced scallions.

CHA! BBQ Glazed Grilled Salmon —TEXAS PETE® WINSTON-SALEM, NC MAKES: 2 CUPS GLAZE FOR 5 SALMON FILLETS

1 cup CHA! by Texas Pete™ 1 cup barbecue sauce 5 (6 oz.) salmon fillets Salt and pepper to taste

1. In a small bowl, combine the CHA! by Texas Pete™ with the barbecue sauce; mix well. Keep glaze mixture refrigerated until ready to use. 2. Preheat the grill to high heat. Season the salmon fillets with salt and pepper and place fillets skin side down on a lightly oiled grill rack. While grilling the salmon

tasteofhome.com/cooking-school fall 2014

4 cans corn, drained well 3 Tbsp. olive oil Salt and pepper to taste 4 cans black beans, rinsed and drained well ¹₂ red onion, minced 2 cups roasted red bell peppers, drained, diced 1 bunch fresh cilantro, roughly chopped 1 bunch scallions, thinly sliced diagonally DRESSING

¹₄ cup red wine vinegar Juice of 1 lemon 1 tsp. Dijon mustard ¹₂ cup olive oil or vegetable oil 4 Tbsp. CHA! by Texas Pete™ 1 tsp. ground cumin 1 tsp. chili powder Salt and pepper to taste

1. Turn on the oven broiler. Drain corn well and place in a mixing bowl. Toss corn with the olive oil; season with salt and pepper to taste. 2. Place the corn in an oven-safe dish and place under the broiler for approximately 5 minutes or until the corn has lightly charred. Place the corn in the refrigerator to chill. When corn is cold, place it in a large mixing bowl. Add the black beans, minced red onion, roasted red bell peppers, cilantro and scallions. Combine well. 3. Place all ingredients for the dressing in a blender; puree until smooth. Pour dressing over the corn and black bean salad; mix well. Taste salad to adjust seasonsings; add salt and pepper to taste. Keep refrigerated until ready to use.

Texas Pete® Hush Puppies with Cheddar Cheese & Bacon —TEXAS PETE® WINSTON-SALEM, NC MAKES: 36 (2-IN.) HUSH PUPPIES

Peanut, grapeseed or canola oil for frying 1¹₄ cups white cornmeal ¹₂ cup all-purpose flour 1 tsp. kosher salt 1 tsp. black pepper 2 tsp. baking powder 1 cup buttermilk 1 egg 1 tsp. garlic, minced 2 Tbsp. Texas Pete® Hot Sauce 1 cup Texas Pete® Medium Salsa, drained, pulsed in food processor 1 cup cheddar cheese, shredded 8 bacon strips, cooked and crumbled Kosher salt to taste

1. Preheat deep fryer to 350º or pour 4 in. of oil into a deep, heavy pot. Clip a candy thermometer onto the side of the pot and bring oil temperature to 350º over medium-high heat. 2. In a large bowl, whisk cornmeal, flour, salt, pepper and the baking powder. Set aside. 3. In a medium bowl, whisk the buttermilk, egg, garlic, Texas Pete® Hot Sauce and Texas Pete® Medium Salsa. Pour wet ingredients into the dry ingredients and stir until just mixed. 4. Add cheese and bacon. Mix until just combined. 5. Carefully drop 2 Tbsp. balls of batter into hot oil. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. 6. Transfer to paper towel-lined sheet tray and sprinkle with kosher salt to taste. Serve immediately.

CHA!-vocado Goat Cheese Spread —TEXAS PETE® WINSTON-SALEM, NC MAKES: 1 ¹₂ CUPS

1 ripe avocado, peeled and pit removed ¹₂ cup goat cheese, whipped 1 Tbsp. CHA! by Texas Pete™ Salt and pepper to taste

1. Place avocado in small mixing bowl. Mash it well with a potato masher or blend in a food processor until smooth. 2. Add the goat cheese, CHA! by Texas Pete™ and a pinch of salt and pepper to the mashed avocado. Mix well. 3. Place in an airtight storage container and keep refrigerated until ready to use.

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Use a #3 scoop (1 oz.0) ensure consi to sten cook time. t

Texas Pete® Hush Puppies with Cheddar Cheese & Bacon

OUR NEW COOKBOOK

NEW

Taste of Home

COOKBOOK For more than 20 years, Taste of Home has been a trusted source for millions of readers, offering family-favorite dishes, time-saving kitchen tips and more. Here’s a sample of readers’ best-loved recipes from our new cookbook— The Taste of Home Cookbook: Busy Family Edition.

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When serving flat iron steak, cut thin slices and across the grain.

Sizzle & Smoke Flat Iron Steaks page 65

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tasteofhome.com/cooking-school fall 2014

Artichoke and Chicken Casserole

Toffee Poke Cake My recipe is a favorite among family and friends. I enjoy making it because it is so simple. The oozing caramel tastes wonderful with the smooth chocolate cake. —JEANETTE HOFFMAN OSHKOSH, WI PREP: 25 MIN. • BAKE: 25 MIN. + CHILLING MAKES: 15 SERVINGS

1 pkg. chocolate cake mix (regular size) 1 jar (17 oz.) butterscotch-caramel ice cream topping 1 carton (12 oz.) frozen whipped topping, thawed 3 Heath candy bars (1.4 oz. each), chopped

Artichoke and Chicken Casserole

Hawaiian Cheese Bread

With a flavor that’s similar to artichoke dip, this rich and comforting chicken entree will warm you up on chilly nights.

This bread is absolutely delicious. My mother’s friend brought it to a party at work, and after one bite, Mom knew she had to have the recipe. Simple and fast, this mouthwatering loaf is a hit with everybody and at every kind of function.

—AMY NUTONI LA CRESCENT, MN PREP: 20 MIN. • BAKE: 25 MIN. MAKES: 6 SERVINGS

1. Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. 2. Using the handle of a wooden spoon, poke holes in cake. Pour ¾ cup caramel topping into holes. Spoon the remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate at least 2 hours before serving. PER SERVING 1 piece equals 404 cal., 16 g fat (8 g sat. fat), 48 mg chol., 322 mg sodium, 60 g carb., 1 g fiber, 4 g pro.

—AMY MCILVAIN WILMINGTON, DE

2 cups uncooked bow tie pasta 2 cups cubed cooked chicken 1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and chopped 1 can (10³₄ oz.) condensed cream of chicken soup, undiluted 1 cup shredded Parmesan cheese 1 cup mayonnaise ¹₃ cup 2% milk 1 garlic clove, minced ¹₂ tsp. onion powder ¹₂ tsp. pepper 1 cup onion and garlic salad croutons, coarsely crushed

1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture. 2. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, 25-30 minutes or until heated through. PER SERVING 614 cal., 41 g fat (9 g sat. fat), 70 mg chol., 1,085 mg sodium, 33 g carb., 2 g fiber, 26 g pro.

PREP: 15 MIN. • BAKE: 25 MIN. MAKES: 16 SERVINGS

1 loaf (1 lb.) Hawaiian sweet bread 1 block (8 oz.) Swiss cheese 3 slices red onion, chopped ¹₂ cup butter, melted 3 garlic cloves, minced 1 tsp. salt

Toffee Poke Cake

1. Cut the bread diagonally into 1-in. slices to within 1 in. of bottom. Repeat cuts in opposite direction. Cut Swiss cheese into ¼-in. slices; cut slices into small pieces. Insert into bread. Combine the onion, butter, garlic and salt; spoon over the bread. 2. Wrap loaf in foil. Bake at 350° for 25-30 minutes or until the cheese is melted. Serve warm. PER SERVING 1 serving equals 199 cal., 12 g fat (7 g sat. fat), 38 mg chol., 314 mg sodium, 17 g carb., 1 g fiber, 7 g pro.

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OUR NEW COOKBOOK

Fajita Skillet This amazing recipe gives you authentic fajita flavor in 30 minutes without using a mix! And the pineapple and tomato combine for a real treat that will have everybody coming back for seconds.

Apple Crisp Muffins

—TASTE OF HOME TEST KITCHEN START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

2 flour tortillas (10 in.), cut into ¹₂-in. strips 3 Tbsp. olive oil, divided ¹₂ lb. boneless skinless chicken breasts, cut into strips ¹₂ lb. beef top sirloin steak, cut into thin strips 1 medium green pepper, sliced 1 small onion, sliced 2 Tbsp. soy sauce 2 tsp. brown sugar ¹₂ tsp. chili powder ¹₂ tsp. ground cumin ¹₄ tsp. pepper 1 tsp. cornstarch 2 Tbsp. lime juice 1 cup cubed fresh pineapple 1 medium tomato, coarsely chopped

Apple Crisp Muffins Waking up to the smell of apple muffins will start your family’s day off right. Cream cheese filling makes them moist and tender, and oats and nuts in the topping add crunch. —CONNIE BOLL CHILTON, WI PREP: 30 MIN. • BAKE: 20 MIN. MAKES: 1 DOZEN

2 cups all-purpose flour

¹₃ cup packed brown sugar 2 tsp. baking powder

¹₂ tsp. salt ¹₂ tsp. ground cinnamon 1 egg, beaten 1 cup 2% milk ¹₂ cup canola oil 2 cups finely chopped peeled apples FILLING

1 pkg. (8 oz.) cream cheese, softened 2 Tbsp. maple syrup 4 tsp. grated orange peel ¹₄ tsp. ground nutmeg TOPPING

¹₄ cup all-purpose flour

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¹₄ cup old-fashioned oats ¹₄ cup packed brown sugar ¹₄ tsp. ground cinnamon 3 Tbsp. cold butter

1. In a large skillet, fry tortilla strips in 2 Tbsp. oil on both sides for 1 minute or until golden brown. Drain tortilla strips on paper towels.

¹₄ cup chopped pecans

1. Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. In another bowl, combine egg, milk and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. 2. In a small bowl, beat the filling ingredients until smooth. Drop the filling by tablespoonfuls into centers of the muffins. 3. For the topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake 16-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to wire rack. PER SERVING 356 cal., 22 g fat (7 g sat. fat), 47 mg chol., 262 mg sodium, 36 g carb., 1 g fiber, 6 g pro.

tasteofhome.com/cooking-school fall 2014

Fajita Skillet

Garlic Tomato Bruschetta

2. In the same skillet, cook chicken,

1. In a large bowl, combine oil, basil,

1. Combine seasonings; rub over

beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in the remaining oil for 3-4 minutes or until chicken is no longer pink. 3. In a small bowl, combine the cornstarch and lime juice until smooth; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips. PER SERVING 390 cal., 17 g fat (3 g sat. fat), 63 mg chol., 717 mg sodium, 29 g carb., 5 g fiber, 27 g pro.

garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. 2. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately. PER SERVING 156 cal., 6 g fat (1 g sat. fat), 1 mg chol., 347 mg sodium, 22 g carb., 1 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

steaks. In a large skillet, cook beef in butter over medium-high heat for 30 seconds on each side. Reduce heat to medium; cook steaks for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). 2. Cut into slices; serve with lime wedges if desired. PER SERVING 3-¾ oz. cooked beef equals 305 cal., 21 g fat (10 g sat. fat), 106 mg chol., 725 mg sodium, 1 g carb., 1 g fiber, 27 g pro.

Garlic Tomato Bruschetta

Smoked paprika and chipotle pepper give my version of blackened steak a spicy Southwestern flair. If you want to cool things off a little bit, just add a tossed salad of leafy greens with fruit and cheeses.

This makes a crispy complement to any Italian entree. I just started with my grandmother’s recipe and added fresh tomatoes. It couldn’t be easier— and it’s so tasty! —JEAN FRANZONI RUTLAND, VT PREP: 30 MIN. + CHILLING MAKES: 12 SERVINGS

Sizzle & Smoke Flat Iron Steaks

—DENISE POUNDS HUTCHINSON, KS START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

¹₄ cup olive oil 3 Tbsp. chopped fresh basil 3 to 4 garlic cloves, minced ¹₂ tsp. salt ¹₄ tsp. pepper 4 medium tomatoes, diced 2 Tbsp. grated Parmesan cheese 1 loaf (1 lb.) unsliced French bread

1¹₂ tsp. smoked paprika 1 tsp. salt 1 tsp. ground chipotle pepper ¹₂ tsp. pepper 1¹₄ lbs. beef flat iron steaks or top sirloin steak 2 Tbsp. butter Lime wedges, optional

NEW TOH COOKBOOK It’s here—the brand-new edition of the bestselling Taste of Home Cookbook! With more than 1,380 of your best-loved recipes, it’s a must-have for today’s family cooks. Get your copy today at shoptasteofhome.com ($29.99)! fall 2014 tasteofhome.com/cooking-school

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OUR NEW COOKBOOK

Storage Guide Ever wondered about the shelf life of certain ingredients? Use this go-to guide to navigate through storing your opened food items. And remember to date everything to help you stay on track! OPENED FOOD ITEM

REFRIGERATOR TEMP. 34° TO 40°

FREEZER TEMP. 0°

1 TO 3 MONTHS

6 TO 9 MONTHS

DAIRY BUTTER CHEESE BRIE

1 WEEK

6 MONTHS

COTTAGE/RICOTTA

1 WEEK

NOT SUITABLE

2 WEEKS

NOT SUITABLE

CREAM CHEESE CHEDDAR, BRICK, SWISS, MONTEREY JACK MOZZARELLA PARMESAN/ROMANO, GRATED

3 TO 4 WEEKS

6 MONTHS

1 WEEK

6 MONTHS

2 MONTHS

6 MONTHS

CREAM ULTRAPASTEURIZED HEAVY WHIPPING OR HALF-AND-HALF

1 MONTH

NOT SUITABLE

3 DAYS

2 TO 4 MONTHS

4 TO 5 WEEKS

NOT SUITABLE

2 TO 4 DAYS

12 MONTHS

7 DAYS

3 MONTHS

EGGS WHOLE, IN THE SHELL WHITES OR YOLKS, UNCOOKED MILK MILK BUTTERMILK EVAPORATED OR SWEETENED CONDENSED MARGARINE

7 TO 14 DAYS

3 MONTHS

4 TO 5 DAYS

NOT SUITABLE

4 TO 5 MONTHS

12 MONTHS

SOUR CREAM

7 TO 21 DAYS

NOT SUITABLE

YOGURT

7 TO 14 DAYS

1 TO 2 MONTHS

CHOPS

3 TO 5 DAYS

4 TO 6 MONTHS

GROUND OR STEW MEAT

1 TO 2 DAYS

3 TO 4 MONTHS

ROASTS

3 TO 5 DAYS

4 TO 12 MONTHS

SAUSAGE, FRESH

1 TO 2 DAYS

1 TO 2 MONTHS

STEAKS

3 TO 5 DAYS

6 TO 12 MONTHS

LEFTOVER COOKED MEATS/CASSEROLES

1 TO 4 DAYS

2 TO 3 MONTHS

MEATS—BEEF, PORK, LAMB FRESH

PROCESSED MEATS BACON HAM

7 DAYS

1 MONTH

3 TO 5 DAYS

1 TO 2 MONTHS

POULTRY CHICKEN/TURKEY WHOLE

1 TO 2 DAYS

1 YEAR

PARTS

1 TO 2 DAYS

9 MONTHS

LEFTOVER, COOKED

1 TO 4 DAYS

1 TO 4 MONTHS

1 TO 2 DAYS

6 MONTHS

FISH AND SEAFOOD LEAN FISH (FILLETS/STEAKS) COD, SOLE, HALIBUT, ORANGE ROUGHY, FLOUNDER FATTY FISH (FILLETS/STEAKS) CATFISH, PERCH, SALMON, WHITEFISH

1 TO 2 DAYS

2 TO 3 MONTHS

1 TO 2 DAYS

3 MONTHS

UNCOOKED

1 TO 2 DAYS

3 TO 6 MONTHS

COOKED

3 TO 4 DAYS

3 MONTHS

3 TO 4 DAYS

3 TO 6 MONTHS

CRAB, COOKED SCALLOPS/SHRIMP

LEFTOVER COOKED SEAFOOD

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tasteofhome.com/cooking-school fall 2014

OPENED FOOD ITEM

PANTRY STORAGE TEMP. 70°

REFRIGERATOR TEMP. 34° TO 40°

FREEZER TEMP. 0°

4 TO 7 DAYS

3 MONTHS

STAPLES BAKING POWDER

18 MONTHS

BAKING SODA

18 MONTHS

BOUILLON CUBES BREAD

1 YEAR 2 TO 7 DAYS

CANNED GOODS FISH AND SEAFOOD

2 DAYS

FRUIT

1 WEEK

PASTA SAUCES

5 DAYS

VEGETABLES

2 TO 3 DAYS

CEREAL COOK BEFORE EATING READY TO EAT

6 MONTHS 2 TO 3 MONTHS

CORNMEAL

12 MONTHS

CORNSTARCH

18 MONTHS

FLOUR ALL-PURPOSE

15 MONTHS

WHOLE WHEAT

6 MONTHS

FRUIT, DRIED HONEY

6 MONTHS 12 MONTHS 12 MONTHS

JAM AND JELLY

4 TO 6 MONTHS

KETCHUP OR CHILI SAUCE

2 MONTHS

MAYONNAISE

6 TO 12 MONTHS

MUSTARD NUTS

3 TO 6 MONTHS

3 TO 6 MONTHS

6 TO 12 MONTHS

OILS CANOLA OR CORN OIL

6 MONTHS

OLIVE OIL

4 MONTHS

PEANUT BUTTER

2 TO 3 MONTHS 1 TO 2 MONTHS

PICKLES PIES CUSTARD

2 TO 3 DAYS

NOT SUITABLE

FRUIT, BAKED

4 TO 5 DAYS

1 TO 2 MONTHS

PUMPKIN

4 TO 5 DAYS

2 MONTHS

FRUIT, UNBAKED

8 MONTHS

RICE BROWN

1 MONTH

WHITE

2 YEARS 3 MONTHS

SALAD DRESSINGS

1 MONTH

SALSA SHORTENING

6 MONTHS

8 MONTHS 12 MONTHS

SOY SAUCE SUGAR BROWN GRANULATED WORCESTERSHIRE SAUCE

4 MONTHS 2 YEARS 12 MONTHS

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BEST

RECIPES

BEST HOLIDAY

HOLIDAY

When it comes to Thanksgiving, Christmas and New Year’s, three things come to mind: family, fun…and food! Our Best Holiday Recipes 2014 will help you make the most of all your celebrations. The best part? All the recipes come from home cooks just like you. There’s so much to celebrate, so dig in to our sneak preview of Best Holiday Recipes 2014!

Eggnog Ladyfinger Dessert page 70

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69

BEST HOLIDAY

Eggnog Ladyfinger Dessert The combination of cranberries and eggnog will bring a festive end to any holiday meal. Plus, it is super simple to prepare. —CAROLE RESNICK CLEVELAND, OH PREP: 20 MIN. + FREEZING MAKES: 12 SERVINGS

2 pkg. (3 oz. each) ladyfingers, split 1 pint raspberry or cranberry sorbet 3 cups eggnog 1 cup evaporated milk ¹₂ cup sour cream 2 pkg. (3.4 oz. each) instant vanilla pudding mix Fresh raspberries or cranberries and fresh mint leaves

1. Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan; arrange 16 of the ladyfingers over the bottom (save remaining ladyfingers for another use). Spoon sorbet over ladyfingers; cover and freeze for 30 minutes. 2. In a large bowl, beat the eggnog, evaporated milk, sour cream and pudding mix for 2 minutes or until thickened. Spoon over sorbet. Cover and freeze for 8 hours or overnight. PER SERVING 275 cal., 8 g fat (5 g sat. fat), 76 mg chol., 367 mg sodium, 44 g carb., 1 g fiber, 5 g pro.

Raspberry & Chocolate Shortbread Bars A very long time ago, when I was a child, I decided that chocolate and raspberries was a combination made in heaven, and that any treat made with these two delicious ingredients would be at the top of my holiday list. Any seedless jam or preserves may be used, but raspberry is our favorite. —LILY JULOW LAWRENCEVILLE, GA PREP: 25 MIN. • BAKE: 30 MIN. + COOLING MAKES: 2 DOZEN

1 cup unsalted butter, softened 1 cup sugar 2 egg yolks ¹₂ tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking powder ¹₄ tsp. salt 1 jar (10 oz.) seedless raspberry spreadable fruit 4 oz. bittersweet chocolate, finely chopped ¹₃ cup heavy whipping cream

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well. 2. Press half of the dough onto the bottom of a greased 11x7-in. baking

Raspberry & Chocolate Shortbread Bars

70

Tenderloin with Horseradish Cream Cheese

tasteofhome.com/cooking-school fall 2014

dish. Top with the spreadable fruit. Crumble remaining dough over fruit. Bake on the lowest oven rack for 30-40 minutes or until golden brown. Cool completely on a wire rack. 3. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.

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. Try serving with baked potatoes as a side. —MARY LOU COOK WELCHES, OR START TO FINISH: 20 MIN. MAKES: 4 SERVINGS

4 beef tenderloin steaks (4 oz. each) ¹₄ tsp. salt ¹₄ tsp. 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 the steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add the steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for mediumrare, 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.

1. In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1¼ hours or until squash is tender, stirring occasionally. 2. Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat the soup through, stirring occasionally.

Thyme-Roasted Carrots Cutting the carrots lengthwise makes this dish look extra pretty. For even more elegance, garnish with sprigs of fresh thyme or parsley. —DEIRDRE COX KANSAS CITY, MO START TO FINISH: 30 MIN. MAKES: ABOUT 12 SERVINGS (2 CARROT HALVES EACH)

Savory French Toast Bake

Savory French Toast Bake

3. Remove from the refrigerator

Spend just 15 minutes prepping this casserole the night before, and you will have extra time in the morning to make a fruit salad and a pot of coffee as it bakes. It’s a keeper!

30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Sprinkle with remaining chives. PER SERVING 241 cal., 13 g fat (6 g sat. fat), 159 mg chol., 466 mg sodium, 16 g carb., 1 g fiber, 16 g pro.

PREP: 15 MIN. + CHILLING BAKE: 50 MIN. + STANDING MAKES: 10 SERVINGS

1 loaf (8 oz.) day-old French bread, cut into ¹₂-in. slices 6 eggs, beaten 2 cups 2% milk 4 tsp. Dijon mustard ¹₂ tsp. salt ¹₂ tsp. pepper ¹₂ cup minced chives, divided 1¹₂ cups (6 oz.) shredded Gruyere or Swiss cheese, divided

1. Arrange half of the bread slices in a greased 13x9-in. baking dish. In a large bowl, combine the eggs, milk, mustard, salt, pepper and ¼ cup chives. 2. Pour half of the egg mixture over the bread; sprinkle with 1 cup of the cheese. Layer with the remaining bread and egg mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Acorn Squash & Pear Soup This recipe was inspired by a stuffed acorn squash dish that my family loves. I took the flavors and turned it into a creamy soup. It’s holiday comfort food.

Preheat oven to 400°. Divide carrots between two greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast carrots 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.

—HEATHER ROTUNDA ST. CLOUD, MN

2014 COLL ECTO

RS EDIT ION

BEST

202

Most-Requested Family Recipes a Joyful Seasfor on

HOLIDAY RECIPES

PREP: 20 MIN. • BAKE: 1¹₄ HOURS MAKES: 10 SERVINGS (2¹₂ QT.)

PLUS

100 CLIP & KEEP

RECIPE CARDS INSIDE

Celebrate IN STYLE

2 medium acorn squash, peeled and cut into ³₄-in. cubes 4 medium firm pears, peeled and coarsely chopped 3 celery ribs, thinly sliced 1 large onion, finely chopped 2 Tbsp. butter, melted 1 tsp. dried thyme 1 tsp. salt ¹₂ tsp. dried sage leaves ¹₂ tsp. pepper 1 carton (48 oz.) chicken broth

Fun Apps & Drink s Cookie Decorating Make-Ahead Brunches Ultimate Buffet Food & more! BEST

L VED

RECIPES 2014 TOH BLUE EDITION

—PATRICIA NIEH PORTOLA VALLEY, CA

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

$9.99 TASTEOFHOME.COM

AND THE BEST SIDE DISHE S

TO SHAR E—SE COND

S, PLEA SE!

BEST HOLIDAY RECIPES Take the stress out of planning your holiday feasts with our Best Holiday Recipes 2014. Get your copy of this collection of family-friendly holiday meals at shoptasteofhome.com ($9.99). fall 2014 tasteofhome.com/cooking-school

71

COVER RECIPE

“For an almost instant dessert, I spread homemade ganache and caramel sauce over pre-made cheesecake. It makes the holidays feel slightly less hectic.” —LAURA MCDOWELL LAKE VILLA, IL

EAT ET TR A SWE FECT

PER OUR FOR Y

DAY I L O H

Simple Turtle Cheesecake START TO FINISH: 25 MIN. MAKES: 8 SERVINGS

1 frozen New York-style cheesecake (30 oz.), thawed ¹₂ cup semisweet chocolate chips ¹₂ cup heavy whipping cream, divided 3 Tbsp. chopped pecans, toasted ¹₄ cup butter, cubed ¹₂ cup plus 2 Tbsp. packed brown sugar 1 Tbsp. light corn syrup

72

1. Place cheesecake on a serving plate. Place chocolate chips in a small bowl. In a small saucepan, bring ¼ cup cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly, stirring occasionally. Pour over cheesecake; sprinkle with pecans. Refrigerate until set. 2. In a small saucepan, melt butter; stir in brown sugar and corn syrup. Bring to a boil. Reduce heat; cook and stir until sugar is dissolved. Stir in remaining cream and return to a boil. Remove from heat. Serve warm

tasteofhome.com/cooking-school fall 2014

with cheesecake or, if desired, cool completely and drizzle over cheesecake. NOTE To toast nuts, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. PER SERVING 1 slice equals 585 cal.,

40 g fat (20 g sat. fat), 94 mg chol., 276 mg sodium, 53 g carb., 1 g fiber, 7 g pro.

Tummies are grumbling and you just stepped in the door. But you’ve got it under control. Home cooks like you are here to help with their best 30-minute suppers. Let the countdown begin.

DINNER IN 30

The Dinner Dash

Ginger-Chutney Shrimp Stir-Fry, page 74 Sally Sibthorpe Shelby Township, MI

fall 2014 tasteofhome.com/cooking-school

73

DINNER IN 30

5 INGREDIENTS FAST FIX

FAST FIX

Asian Sesame Chicken Salad

I made this Asian-inspired supper a lot when I was juggling college classes, my job and a growing family. It tastes like you spent a lot of time making it, yet takes less than half an hour to toss together.

—STACY REED GRESHAM, OR

—SALLY SIBTHORPE SHELBY TOWNSHIP, MI

START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

6 2 1 1

¹₂ ¹₂ ¹₄ 1 1 1

³₄

Ginger-Chutney Shrimp Stir-Fry

When my friends and I meet for Sunday get-togethers, this is the one dish they always ask me to make. I don’t mind since it travels well, is super easy to make and is absolutely delicious.

cups torn romaine (about 1 small bunch) cups shredded cooked chicken can (15 oz.) mandarin oranges, drained large cucumber, peeled and finely chopped cup chopped salted peanuts cup shredded carrots cup minced fresh cilantro jalapeno pepper, seeded and minced green onion, thinly sliced cup wonton strips cup Asian toasted sesame salad dressing, divided

In a large bowl, combine the first nine ingredients. Just before serving, add wonton strips and drizzle with ¼ cup dressing; toss to combine. Serve with remaining dressing. NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

START TO FINISH: 25 MIN. MAKES: 4 SERVINGS

2 Tbsp. peanut oil 1 lb. uncooked medium shrimp, peeled and deveined, tails removed 1 Tbsp. minced fresh gingerroot 3 cups frozen pepper and onion stir-fry blend, thawed ³₄ cup mango chutney 2 Tbsp. water ³₄ tsp. salt

In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry 4-5 minutes or until shrimp turn pink. Stir in remaining ingredients; cook until vegetables are tender, stirring occasionally.

Anticipating her grandma’s visit a few weeks ago, my 6-year-old daughter asked me if they could have this salad and some candy. Thinking of all the vegetables involved, I happily agreed. —STACY REED

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EAT SMART FAST FIX

EAT SMART FAST FIX

Lemony Parsley Baked Cod

Effortless Alfredo Pizza

Since learning this kitchen secret, I haven’t worried about overcooking a piece of good fish—the trick is to cook it at a high temperature for a short amount of time. Do that and the fish stays moist and tender.

Here’s a lighter, scrumptious twist for pizza night. The recipe makes good use of leftovers and convenience items, so I don’t have to spend much time in the kitchen. I often use collard greens instead of spinach.

—SHERRY DAY PINCKNEY, MI

—BRITTNEY HOUSE LOCKPORT, IL

START TO FINISH: 25 MIN. MAKES: 4 SERVINGS

START TO FINISH: 20 MIN. MAKES: 6 SLICES

3 2 1 1 2

¹₄ ¹₈ 4 2

Tbsp. minced fresh parsley Tbsp. lemon juice Tbsp. grated lemon peel Tbsp. olive oil garlic cloves, minced tsp. salt tsp. pepper cod fillets (6 oz. each) green onions, chopped

Preheat oven to 400°. In a small bowl, mix the first seven ingredients. Place cod in an ungreased 11x7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, 10-15 minutes or until fish flakes easily with a fork. PER SERVING 161 cal., 4 g fat (1 g sat. fat), 65 mg chol., 95 mg sodium, 2 g carb., 1 g fiber, 27 g pro. Diabetic Exchanges: 4 lean meat, ½ fat.

top Give your cod a Southwest spin. tip Instead of lemon and parsley, opt for

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 cup shredded cooked turkey breast 2 tsp. lemon juice ¹₄ tsp. salt ¹₄ tsp. pepper 1 prebaked 12-in. pizza crust 1 garlic clove, peeled and halved ¹₂ cup reduced-fat Alfredo sauce ³₄ cup shredded fontina cheese ¹₂ tsp. crushed red pepper flakes

1. Preheat oven to 450°. In a large bowl, mix the first five ingredients until blended.

2. Place crust on an ungreased 12-in. pizza pan; rub with cut sides of garlic. Discard garlic. Spread Alfredo sauce over crust. Top with spinach mixture, cheese and pepper flakes. Bake 8-12 minutes or until crust is lightly browned. PER SERVING 302 cal., 10 g fat (4 g sat. fat), 45 mg chol., 756 mg sodium, 33 g carb., 1 g fiber, 20 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, ½ fat.

lime and fresh cilantro. Cook up a package of Spanish rice and you’re good to go.

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DINNER IN 30 EAT SMART FAST FIX

Vegetarian Sloppy Joes The meat isn’t missed in my version of sloppy joes. They taste just like the classic recipe, but are lower in fat and an easy option for a meatless lunch or supper. —LINDA WINTER OAK HARBOR, WA START TO FINISH: 25 MIN. MAKES: 6 SERVINGS

2 tsp. butter 1 small onion, finely chopped 1 pkg. (12 oz.) frozen vegetarian meat crumbles ¹₂ tsp. pepper 2 Tbsp. all-purpose flour ²₃ cup ketchup 1 can (8 oz.) no-salt-added tomato sauce 6 hamburger buns, split and toasted

1. In a large nonstick skillet coated with cooking spray, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in meat crumbles and pepper; heat through. 2. Sprinkle flour over mixture and stir until blended. Stir in ketchup and tomato sauce. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve on buns. NOTE Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in your grocer’s natural foods freezer section. PER SERVING 273 cal., 6 g fat (2 g sat. fat), 4 mg chol., 815 mg sodium, 39 g carb., 5 g fiber, 15 g pro. Diabetic Exchanges: 2½ starch, 2 lean meat.

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EAT SMART FAST FIX

Pear & Turkey Sausage Rigatoni The sweet pear, zesty sausage and creamy blue cheese in this single-pot supper make a nice, seasonal combination. Now we don’t have to go to an elegant restaurant to get something similar. —DEBBY HARDEN WILLIAMSTON, MI START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

8 oz. uncooked rigatoni or large tube pasta 2 Italian turkey sausage links (4 oz. each), casings removed 2 medium pears, sliced 2 cups fresh baby spinach ¹₂ cup half-and-half cream ¹₂ cup crumbled blue cheese, divided Toasted sliced almonds, optional

1. Cook rigatoni according to package directions. 2. Meanwhile, in a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into large crumbles. Add pears; cook and stir 3-5 minutes or until lightly browned. 3. Drain rigatoni; add to sausage mixture. Add spinach, cream and ¼ cup cheese; cook 3-4 minutes or until spinach is wilted, stirring occasionally. Top with remaining cheese. If desired, sprinkle with almonds. 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 273 cal., 9 g fat (4 g sat. fat), 32 mg chol., 333 mg sodium, 37 g carb., 3 g fiber, 13 g pro. Diabetic Exchanges: 2½ starch, 2 medium-fat meat.

EAT SMART FAST FIX

EAT SMART FAST FIX

Italian Turkey Skillet

Rosemary Chicken with Spinach & Beans

I’m always up for the challenge of finding imaginative ways to make over leftovers, especially when it comes to Thanksgiving turkey. Here’s a favorite of mine that you can easily make ahead. Prepare the recipe as directed, then transfer it to a casserole dish and stash it in the freezer for up to three months.

With two young boys constantly on the go, finding tricks to simplify meals is key. Since this recipe uses just one skillet, it’s a cinch to prepare when I only have a half-hour to make dinner for a hungry family.

—PATRICIA KILE ELIZABETHTOWN, PA START TO FINISH: 20 MIN. MAKES: 8 SERVINGS

1 pkg. (16 oz.) linguine 2 Tbsp. canola oil ³₄ cup sliced fresh mushrooms 1 medium onion, chopped 1 celery rib, chopped 1 small green pepper, chopped 2 cups cubed cooked turkey 1 can (14¹₂ oz.) diced tomatoes, drained 1 can (10³₄ oz.) condensed tomato soup, undiluted 1 Tbsp. Italian seasoning 1 Tbsp. minced fresh parsley ¹₄ tsp. pepper ¹₈ tsp. salt 1 cup (4 oz.) shredded cheddar cheese, optional

1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms, onion, celery and green pepper; cook and stir until tender. Stir in turkey, tomatoes, soup and seasonings; heat through. 2. Drain linguine; add to turkey mixture and toss to combine. If desired, sprinkle with cheese and let stand, covered, until cheese is melted. PER SERVING 338 cal., 7 g fat (1 g sat. fat), 27 mg chol., 362 mg sodium, 51 g carb., 4 g fiber, 19 g pro.

—SARA RICHARDSON LITTLETON, CO START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

1 can (14¹₂ oz.) stewed tomatoes 4 boneless skinless chicken breast halves (6 oz. each) 2 tsp. dried rosemary, crushed ¹₂ tsp. salt ¹₂ tsp. pepper 4 tsp. olive oil, divided 1 pkg. (6 oz.) fresh baby spinach 2 garlic cloves, minced 1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

1. Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to ¼-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 tsp. oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm. 2. In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken. PER SERVING 348 cal., 9 g fat (2 g sat. fat), 94 mg chol., 729 mg sodium, 25 g carb., 6 g fiber, 41 g pro. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch, 1 fat.

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This weekend, the doughnuts are fresh, fresh, fresh ’cause they’re straight from your very own kitchen. Just bring a can-do attitude—and the hot cider. Apple Cider Doughnuts Cake doughnuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh doughnut. —MELISSA HANSEN TASTE OF HOME PREP COOK PREP: 1 HOUR + CHILLING COOK: 5 MIN./BATCH MAKES: 1 DOZEN DOUGHNUTS PLUS DOUGHNUT HOLES

2 cups apple cider 3 cups all-purpose flour ¹₂ cup whole wheat flour ²₃ cup packed brown sugar 2 tsp. baking powder

³₄ tsp. salt ¹₂ tsp. baking soda ¹₄ tsp. each ground cardamom, nutmeg, cinnamon and allspice 2 eggs 6 Tbsp. butter, melted and cooled Oil for deep-fat frying Chocolate Glaze, Maple Glaze or Ginger-Sugar, optional

1. In a small saucepan, bring cider to a rapid boil; cook over high heat until cider is reduced by half, about 12 minutes. Cool completely. 2. In a large bowl, whisk flours, brown sugar, baking powder, salt, baking soda and spices. In a small bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, 1 hour or until firm enough to shape. 3. Divide dough in half. On a floured surface, pat each portion

to a ½-in. thickness; cut with a floured 3-in. doughnut cutter. 4. In an electric skillet or deep fryer, heat oil to 365°. Fry doughnuts, a few at a time, 1 minute on each side or until golden brown. Fry doughnut holes, a few at time, 1 to 1½ minutes on each side or until golden brown and cooked through. Drain on paper towels; cool slightly. 5. If desired, dip tops of doughnuts into glaze or toss warm doughnuts with Ginger-Sugar. 1 DOUGHNUT PLUS 1 HOLE 335 cal., 15 g fat (5 g sat. fat), 46 mg chol., 338 mg sodium, 45 g carb., 1 g fiber, 5 g pro.

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TASTE OF HOME

DIY Doughnuts

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Maple Glaze Whisk 2 cups confectioners’ sugar, 3 Tbsp. 2% milk, 2 Tbsp. maple syrup and ¹₂ tsp. maple flavoring until smooth. Makes 1 cup.

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—BARBARA ELLIOTT TYLER, TX

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Chocolate Glaze Bring ¹₂ cup heavy whipping cream and 2 Tbsp. light corn syrup just to a boil; pour over 6 oz. chopped semisweet chocolate. Stir with a whisk until smooth. Stir in 2 tsp. vanilla extract. Makes 1 cup.

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—KAREN MOORE JACKSONVILLE, FL

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Ginger-Sugar In a bowl, combine ³₄ cup sugar with 2-3 Tbsp. ground ginger. Add warm doughnuts and toss until coated. Makes ³₄ cup. —MELISSA HANSEN TASTE OF HOME PREP COOK

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SHARE THE BEST! Taste of Home offers the best from kitchens just like yours. Order your subscription today to ensure those great flavors are part of your family’s daily meals. Subscribe at TasteofHome.com.

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TASTE OF HOME

D O U G H N UT S , YO U R WAY

1 SHAPE

All you need to flatten this dough are your hands. Pat it down, then cut with a doughnut cutter. To keep the dough from sticking, wiggle your cutter in a little flour between cuts.

3 DIP

Time to dunk, drizzle and add all the tasty toppings of your dreams. Grab your glaze of choice and get ready to dip. For a translucent look, plunk your doughnut in glaze while it’s still warm. Want it more opaque? Let the doughnut cool a bit before dunking. Feel free to double dunk.

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2 SIZZLE

Fry ’em in batches for a minute on each side; let the oil reheat to 365° before starting the next round. Use heatproof tongs for flipping and transferring piping-hot doughnuts from oil to paper towels.

4 DRIZZLE

Drizzle a second glaze over already dipped doughnuts. (Chocolate on maple? Mmm!) Or add jimmies, nuts, bacon—any topper you crave.

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RECIPE STAR! e

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COUPONS

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Recipe Index EDITORIAL EDITOR-IN-CHIEF Catherine Cassidy

INDEX

CREATIVE DIRECTOR Howard Greenberg EDITORIAL OPERATIONS MANAGER Kerri Balliet ASSOCIATE CREATIVE DIRECTOR Erin Burns CONTRIBUTING EDITOR Timothy McCormick LAYOUT DESIGNER Holly Richmond COPY CHIEF Deb Warlaumont Mulvey CONTENT OPERATIONS MANAGER Colleen King CONTENT OPERATIONS ASSISTANT Shannon Stroud EDITORIAL PRODUCTION MANAGER Dena Ahlers EXECUTIVE ASSISTANT Marie Brannon CHIEF FOOD EDITOR Karen Berner FOOD EDITORS James Schend; Peggy Woodward, RD RECIPE EDITORS Mary King; Annie Rundle; Jenni Sharp, RD; Irene Yeh TEST KITCHEN & FOOD STYLING MANAGER Sarah Thompson TEST KITCHEN COOKS Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke FOOD STYLISTS Kathryn Conrad (senior), Leah Rekau, Shannon Roum PREP COOKS Megumi Garcia, Melissa Hansen, Bethany Van Jacobson, Sara Wirtz PHOTOGRAPHY DIRECTOR Stephanie Marchese PHOTOGRAPHERS Dan Roberts, Jim Wieland PHOTOGRAPHER/SET STYLIST Grace Natoli Sheldon SET STYLISTS Stacey Genaw, Melissa Haberman, Dee Dee Jacq CONTRIBUTORS Mark Derse (photographer), Pam Stasney (set stylist), Sue Draheim (food stylist) SENIOR ONLINE PRODUCER Melanie O’Brien SENIOR DIGITAL CONTENT PRODUCER Julie Meyers JUNIOR DIGITAL CONTENT PRODUCER Colleen Ludovice ONLINE COMMUNITY MANAGER Sue Stetzel EDITORIAL BUSINESS MANAGER Kristy Martin

TASTE OF HOME COOKING SCHOOL GENERAL MANAGER Erin Puariea SALES & MARKETING MANAGER Jamie Piette Andrzejewski ASSOCIATE BRAND MANAGER Jaclyn Mullahy EXPERIENTIAL MARKETING MANAGER Mitch Cooper MARKETING PROGRAM MANAGER Laurel Osman OPERATIONS COORDINATOR Dawn Strzok FULFILLMENT SPECIALIST Randy Brodhagen EXPERIENTIAL MARKETING SPECIALIST Robert Pickart

BUSINESS VICE PRESIDENT, CHIEF SALES OFFICER Mark S. Josephson VICE PRESIDENT, BUSINESS DEVELOPMENT & MARKETING Alain Begun EASTERN ADVERTISING DIRECTOR Donna Lindskog EASTERN ACCOUNT MANAGERS Kari Nestor, Casey Witwicki MIDWEST ACCOUNT MANAGER Lorna Phillips WEST COAST ADVERTISING Allie Deno, WNP Media SOUTHWEST ADVERTISING Summer Nilsson, Heather Young, WNP Media SOUTHEAST ADVERTISING Alana Llewellyn, Mandel Media Group DIRECT RESPONSE ADVERTISING Katherine Zito, David Geller Associates SALES ASSISTANTS Kimberly Fea, Kathy West, TC Cathey, Erica Keefer SENIOR PRODUCTION MANAGER Kristine Jacobson PRODUCTION COORDINATOR Ester Robards BUSINESS MANAGER Allison Orlovsky EXECUTIVE BRAND DIRECTOR Joe Losardo SENIOR MARKETING MANAGER Vanessa Bailey MARKETING MANAGER Betsy Connors ART DIRECTOR Michael Castellano DIGITAL SALES PLANNER Kimberly Callanta AD OPERATIONS DIRECTOR Nick Gaudio TASTE AD NETWORK Ingrid Swan VICE PRESIDENT, DIGITAL EXPERIENCE & E-COMMERCE Jennifer Smith DIRECTOR, CUSTOMER CARE Brenda M. Wendt

THE READER’S DIGEST ASSOCIATION, INC. PRESIDENT AND CHIEF EXECUTIVE OFFICER Bonnie Kintzer CHIEF OPERATING OFFICER, NORTH AMERICA Howard Halligan VICE PRESIDENT, ENTHUSIAST BRANDS, BOOKS & RETAIL Harold Clarke VICE PRESIDENT, NORTH AMERICAN OPERATIONS Philippe Cloutier CHIEF MARKETING OFFICER Leslie Dukker Doty VICE PRESIDENT, BRAND MARKETING Beth Gorry VICE PRESIDENT, NORTH AMERICAN HUMAN RESOURCES Phyllis E. Gebhardt, SPHR VICE PRESIDENT, CONSUMER MARKETING PLANNING Jim Woods

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A

Acorn Squash & Pear Soup 71 Apple-Balsamic Pork Chops 35 Apple Cider Doughnuts 78 Apple Crisp Muffins 64 Artichoke and Chicken Casserole 63 Asian Sesame Chicken Salad 74 Asian-Style Pork Tenderloin with Slaw 35

B Baked Shepherd’s Casserole 10 Baked Ziti with Marinara Sauce 42 Basil Noodles 23 Beef Stew 40 Brunch Strata 36

C Cannellini Beans and Italian Sausage 30 CHA! BBQ Glazed Grilled Salmon 60 CHA! Hoisin-Glazed Roasted Chicken Wings 60 CHA!-vocado Goat Cheese Spread 61 Cheesy Dip 43 Cheesy Game Time Sausage Dip 31 Chicken & Mushroom Spanakopitas 15 Chicken and Shrimp with Vodka Sauce 43 Chicken Marsala 43 Chicken Marsala Lasagna 12 Chicken Taco Quiche 25 Chiliville Chili 29 Chocolate Glaze for Doughnuts 79 Creamy Polenta 43 Crispy Sour Cream Onion Vegetables 41

D Delicious Honey Caramel Sticky Buns 52 Double Chocolate Honey Ring 53 Double Layered Souffle 22

E Effortless Alfredo Pizza 75 Eggnog Ladyfinger Dessert 70 Eggplant Rollatini 48 Eggs with Feta and Asparagus 23

F Fajita Skillet 64

G Garlic Tomato Bruschetta 65 Ginger-Chutney Shrimp Stir-Fry 74 Ginger-Sugar for Doughnuts 79 Gingerbread Cheesecake 14 Greek-Style Lemon-Garlic Chicken 34 Grilled Cheese and Bacon Stuffed Acorn Squash 11

H

Ham & Potato-Rutabaga Chowder 37 Harvest Snack Cake 24 Hawaiian Cheese Bread 63 Herbed Sausage Pan Pizzas 31 Honey-Brushed Pear Crostinis 52 Honey Cups with Brie, Walnuts and Cranberries 54 Honey Five-Spiced Thighs 16 Honey-Pecan Salmon 54 Honey Pot Cider 52 Honey Pumpkin Pie 55

J Johnsonville® Sausage Balls 9

L Lemony Parsley Baked Cod 75

M Maple Glaze for Doughnuts 78 Maple Toast and Eggs 8 Meatballs in Creamy Sauce 40 Meatloaf with Mushroom Gravy 49 Mediterranean Pasta-Vegetable Salad 40

P Parmesan Crusted Polenta with Three Cheese Sauce 42 Parmesan Pork Roast 53 Pasta y Fagioli 46 Pear & Turkey Sausage Rigatoni 76 Poblanos with Tequila Lime Cream 47 Pork Tenderloin Diablo Style 46 Prosciutto Honey Wraps, 55 Pumpkin Seed Cranberry Biscotti 24

R

Raspberry & Chocolate Shortbread Bars 70 Rigatoni al Forno 46 Rosemary Chicken with Spinach & Beans 77 Rum Balls 53

S Salmon “Envelopes” with Lemon Cream Sauce 48 Santa Fe Spinach Dip 13 Sausage, Egg and White Cheddar Casserole 40 Savory French Toast Bake 71 Shrimp & Spinach Salads 24 Simple Turtle Cheesecake 72 Sizzle & Smoke Flat Iron Steaks 65 Sizzling CHA! Ramen with Shrimp 58 Skillet Cassoulet 37 Slow Cooker Chicken & Sweet Potato Chili 34 Smoked Sausage Casserole 30 Soft Beer Pretzels 17 Spicy Roasted Corn and Black Bean Salad 60 Swiss Cheese Potatoes 36

T Tenderloin with Horseradish Cream Cheese 70 Texas Pete® Hot Sticky Finger Plum Pork Spareribs 58 Texas Pete® Hush Puppies with Cheddar Cheese & Bacon 61 Texas Pete® Red Velvet Cones 59 Texas Pete® Zippy Tie Dye Coleslaw 58 Thai Chicken and Shrimp 41 Thai Chicken Satay 49 Thai Clam Chowder 49 Thyme-Roasted Carrots 71 Toffee Cream Pie 34 Toffee Poke Cake 63

V Vegetable and Bean Chili 42 Vegetarian Sloppy Joes 76

I

W

Italian Sausage Lasagna Rolls 28 Italian Sausage Pot Stickers 28 Italian Sausage Stuffing 30 Italian Turkey Skillet 77

White Chocolate Bread Pudding with Tart Cherry Sauce 22 White Chocolate Mocha with Mint and Honey Cream 54

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