Cooking School Spring2014

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RECIPES & TIPS

LEMON LOVE! Get fresh with new favorites Inspired Breakfasts Awesome Appetizers Fuss-Free Dinners

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SHOW GUIDE

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OFFICIAL

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Mouthwatering Lemon-Garlic Cream Fettuccine, page 64

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WorldMags.net CONTENTS

Your Guide to the Show! Look inside for sensational seasonal meals from kitchens just like yours. 7

DEMONSTRATION RECIPES Our Culinary Specialists share their secrets for recipes, tips and tricks that guarantee your cooking will steal the spotlight every time.

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SPONSOR RECIPES Learn the secrets behind our partners’ success with these mouthwatering recipes that are a welcome sight on any dinner table.

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BEST OF COMFORT FOOD DIET COOKBOOK Discover recipes that help you cut down on calories without sacrificing any of the flavors your family loves.

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TASTE OF HOME MOST REQUESTED RECIPES 2014 We’ve collected the recipes you turn to time after time. Enjoy the best of the very best with this preview of our Most Requested Recipes.

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BUSY FAMILY FAVORITES The fuss-free dinnertime revolution is here! Join the movement with a few choice recipes from Busy Family Favorites.

PHOTO BY: UDRA11/SHUTTERSTOCK.COM

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TASTE OF HOME RECIPES ACROSS AMERICA Buckle up as our Culinary Specialists take you on a road trip to discover their favorite regional specialties with this sneak peek at Recipes Across America.

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TASTE OF HOME EXTRA Get ready to “guac and roll” with this preview of our February/March issue!

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COVER RECIPE Ann Miller’s Lemon-Garlic Cream Fettuccine is a budgetfriendly favorite your family will adore.

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Pleased

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

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1. KRISTI LARSON

3. DANA ELLIOTT

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 currently lives near Indianapolis, Indiana, where she enjoys cooking for friends and family. During the spring, Dana looks forward to planting her garden and enjoying all of the fresh vegetables she uses in her recipes. 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.

2. 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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4. 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 explains, “She would roll up the dough and cut the noodles, and 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

5. ERIC VILLEGAS 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

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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.

TasteofHome.com/EricVillegas

6. CHERYL COHEN Cheryl and her husband reside in Dover, Ohio, and she feels most “at home” when surrounded by family and friends. She loves the idea of springtime—when the warmer weather begins and it’s time to clean and fire up the grill, discovering new and exciting grilling recipes for her family. Cheryl earned her Bachelor of Science degree in home economics education and extension from Ohio University in Athens, Ohio.

TasteofHome.com/CherylCohen

7. JAMIE DUNN Jamie and her husband, along with their three boys, reside in Owasso, Oklahoma. One meal that makes Jamie think of home is her mother’s Thanksgiving turkey and dressing. “I love the family atmosphere of Thanksgiving and the foods that go with it,” she reports. Jamie graduated from Oklahoma State University with a Bachelor of Science degree in vocational home economics education and community service.

TasteofHome.com/JamieDunn

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

PHOTOS: JIM WIELAND

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8. MICHAEL BARNA

9. KAREN DAVIS

Michael lives in Wynnewood, Pennsylvania, with his wife and their two cocker spaniels. The food that reminds Michael of home is his grandmother’s Hungarian noodle cake. It’s made with sauteed onions, cabbage, herbs, spices and egg noodles. As it cooks, it develops a thick crust and soft center that’s “so delicious.” Michael turned that love of food into a career, after earning a degree from the Culinary Institute of America (CIA) in Hyde Park, New York. TasteofHome.com/MichaelBarna

Karen lives with her husband near Des Moines, Iowa. Karen’s early

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M E ET T H E

COOKING SCHOOL STAFF

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.

10. DAWN STRZOK 11. JAMIE PIETTE 12. KRIS EUL 13. MITCH COOPER 14. JACLYN MULLAHY 15. ERIN PUARIEA

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SPRING TO

LIFE

The season of renewal arrives likes a breath of fresh air with new tips, techniques and recipes!

SPRINGTIME has a distinct aroma. You know what I’m talking about. It smells bright, fresh, new. The ground is soft and you can spot patches of bright green sprouting up where only a few weeks ago it was brown and bare. I don’t know if it’s the growth of The stage is set and the new flowers, the fresh scents, the Taste of Home Cooking School is ready to entertain longer days or the prospect that crowds across the country. warmer temperatures are just around the corner, but springtime sparks creativity and excitement. It also renews my love for the kitchen and for creating delicious memories with my family and friends. I always thought of springtime as the hidden gem ) ɠ))%#(!Žɠ-*,#(!ɠ#-ɠ#Ť,(.źɠ"#&ɠ &&ɠ.(-ɠ.)ɠɠ steeped in tradition, comfort dishes and “going home,” -*,#(!ɠ-'-ɠ.)ɠ/(&-"ɠ,0#(!-ɠ ),ɠ-)'."#(!ɠ#Ť,(.ɠ and fresh. Springtime holidays and ingredients allow you to deviate and try fun and exciting recipes. Think about it. No matter the time of year, we all like to express

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our love through food. For most of us, in a very real way, food equals love. But when else can you make an entire meal designed to be so decadent that it makes everyone weak at the knees—just for the sole purpose of saying, “I love you”? When can you build an entire meal around the color green or dye, wax and bedazzle your eggs? (Seriously—you are never too old for decorating eggs.) I also love spring because I love brunch—when it’s done right, it brings the best of breakfast and lunch together. The idea that certain types of food are reserved only for a morning or an evening meal is long gone, and for many, it’s a concept easier to embrace in spring. Whether it’s Easter or Mother’s Day when my family gathers and celebrates with amazing food and special treats, I am always thrilled when we can make it brunch. It’s just one of the many reasons why the Taste of Home Cooking School is a one-of-a-kind experience. We share fun, exciting recipes that can brighten any family occasion. Not only do we bring the nation’s largest food and entertaining magazine to life, but 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 and 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 sides to entrees and desserts. In addition to these delicious dishes, we’ll also be sharing: ƀɠ#."(ɠ-,.-ɠ.".ɠ1#&&ɠ/.ɠ)1(ɠ3)/,ɠ))%#(!ɠ.#'źɠ ƀɠ/&)/-ɠ*,#4-ɠ(ɠ')(3Ɛ-0#(!ɠ)Ť,-ź ƀɠ
ɠ-(%ɠ*%ɠ.ɠ (.-.# Taste of Home cookbooks, including Taste of Home Annual Recipes, some of our favorite newsstand specials, and of course, our flagship magazine, Taste of Home. ƀɠ
ɠ ,ŻɠűƐ3,ɠ#!#.&ɠ-/-,#*.#)(ɠ.)ɠTaste of Home, the Family Handyman or Readers Digest. None of this would be possible without you. From the bottom of my heart, I want to thank you for once again making Taste of Home your most trusted source for recipes the whole family will love. Now let’s get cooking!

Erin Puariea General Manager, Taste of Home Cooking School

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PHOTO BY: KONSTANTTIN/SHUTTERSTOCK.COM

NOW WE’RE COOKING! Spring is in the air! And it’s time to turn the page to the season where hope springs eternal. With new seasons come new opportunities to show off your cooking skills. Thanks to our National Sponsors, our Culinary Specialists are spilling the beans on innovative techniques and recipes that your whole family will love. Enjoy the show and get ready to bring home foolproof recipes that you’ll turn to again and again!

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DEMO RECIPES

WorldMags.net Chocolate Cannoli Our Test Kitchen’s version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch. —TASTE OF HOME TEST KITCHEN PREP: 45 MIN. + COOLING COOK: 5 MIN./BATCH MAKES: 12 FILLED CANNOLI

1 egg cup sugar cup butter, melted tsp. vanilla extract tsp. grated lemon peel tsp. almond extract cup all-purpose flour tsp. baking powder

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FILLING

³₄ cup sugar 3 Tbsp. cornstarch 1 cup milk 1¹₈ tsp. vanilla extract 1 drop cinnamon oil, optional 1³₄ cups ricotta cheese 1 milk chocolate candy bar with almonds (4¹₄ oz.), chopped ¹₂ cup chopped pistachios

1. In a large bowl, beat the egg, sugar, butter, vanilla, lemon peel and almond extract until blended. Combine flour and baking powder; stir into egg mixture and mix well. 2. Bake in a preheated pizzelle iron according to manufacturer’s directions until golden brown. Remove cookies and immediately shape into tubes. Place on wire racks to cool. 3. In a small saucepan, combine sugar and cornstarch. Stir in the milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and cinnamon oil if desired. Cool completely. 4. In a large bowl, beat ricotta cheese until smooth. Gradually beat in custard mixture. Fold in chocolate. Spoon or pipe into shells. Dip each side in pistachios. Serve immediately. Refrigerate leftovers. PER SERVING 289 cal., 15 g fat (8 g sat. fat), 47 mg chol., 124 mg sodium, 33 g carb., 1 g fiber, 8 g pro.

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Italian Brunch Torte

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —DANNY DIAMOND FARMINGTON HILLS, MI PREP: 50 MIN. • BAKE: 1 HOUR + STANDING MAKES: 12 SERVINGS

2 tubes (8 oz. each) refrigerated crescent rolls, divided 1 tsp. olive oil 1 pkg. (6 oz.) fresh baby spinach 1 cup sliced fresh mushrooms 7 Eggland’s Best eggs 1 cup grated Parmesan cheese 2 tsp. Italian seasoning ¹₈ tsp. pepper ¹₂ lb. thinly sliced deli ham ¹₂ lb. thinly sliced hard salami ¹₂ lb. sliced provolone cheese 2 jars (12 oz. each) roasted sweet red peppers, drained, sliced and patted dry

1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set. 2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper. 3. Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with remaining egg mixture.

4. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling.Whisk remaining egg; brush over dough. 5. Bake, uncovered, 1 to 1¼ hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes. PER SERVING 403 cal., 24 g fat (10 g sat. fat), 167 mg chol., 1,360 mg sodium, 19 g carb., trace fiber, 23 g pro.

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Baked Cannelloni 2 1 4 1

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Tbsp. olive oil medium onion, finely chopped oz. mushrooms, finely chopped pkg. (19 oz.) Johnsonville® Italian Sausage Links; removed from casing Tbsp. butter Tbsp. flour cups milk (not skim) oz. mozzarella cheese, cubed or shredded egg yolks cannelloni pasta shells cup mozzarella cheese, grated cup Parmesan cheese, shredded tsp. dried oregano

FOR THE FILLING

1. In a large skillet over medium heat, add olive oil, onion and mushrooms. Cook for 5 minutes, allowing the onion to soften and the mushrooms to release liquid.

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2. Once most of the liquid has dissipated, add sausage, crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside. FOR THE BÉCHAMEL SAUCE

1. Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. Reserve the other half to pour on top of the cannelloni. Add cubed mozzarella to the sausage-and-sauce mixture and continue stirring, while slowly whisking in the egg yolks; mix to combine; cover and set aside. 2. Cook pasta according to package directions; rinse under cold water and reserve, being careful to keep the pasta from breaking.

3. Preheat oven to 400°. Spread ¾ cup of the reserved béchamel sauce on the bottom of a 9-in. x 13-in. oiled baking dish. Spoon filling into each pasta tube. Start from one end and use your finger to push the filling all the way through. 4. Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with the mozzarella and Parmesan cheese and a sprinkling of oregano. 5. Bake in preheated oven for 45 minutes or until heated through and cheese starts to turn golden. Remove from oven, let stand for 5 minutes before serving.

WorldMags.net tasteofhome.com/cooking-school spring 2014

SERVED WITH PRIDE SINCE 1945.

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Bacon Potato Waffles

I like to garnish these great waffles with sour cream and chives—or even a simple cheese sauce. My mother used to sprinkle them with a touch of sugar. —LAURA FALL-SUTTON BUHL, ID PREP: 20 MIN. • COOK: 5 MIN./BATCH MAKES: 12 WAFFLES

1 cup all-purpose flour 2 Tbsp. sugar 2 tsp. baking powder ¹₂ tsp. salt 2 eggs 1¹₂ cups mashed potatoes (with added milk and butter) 1 cup 2% milk 5 Tbsp. canola oil ¹₄ cup finely chopped onion 3 bacon strips, cooked and crumbled

Maple syrup or chunky applesauce Additional crumbled cooked bacon, optional

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon. 2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup or applesauce. Sprinkle with additional bacon if desired. PER SERVING 318 cal., 18 g fat (3 g sat. fat), 83 mg chol., 614 mg sodium, 32 g carb., 1 g fiber, 8 g pro.

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DEMO RECIPES

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Almond Torte Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous torte, while a creamy custard filling lends richness. It’s a flavor combination that never goes out of season. —KATHY OLSEN MARLBOROUGH, NH PREP: 45 MIN. + CHILLING BAKE: 25 MIN. + COOLING MAKES: 16 SERVINGS

¹₃ cup sugar 1 Tbsp. cornstarch

¹₂ cup reduced-fat sour cream 3 egg yolks 1 Tbsp. butter 1 tsp. vanilla extract ¹₂ tsp. almond extract CAKE

4 egg whites

¹₃ cup butter, softened 1¹₂ cups sugar, divided 2 egg yolks

¹₃ cup fat-free milk ¹₄ cup unsweetened applesauce 1 tsp. vanilla extract

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1 cup cake flour 1 tsp. baking powder ¹₈ tsp. salt ¹₂ cup sliced almonds ¹₂ tsp. ground cinnamon

1. In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. 2. Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. 3. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside. 4. In a large bowl, beat butter and ½ cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled).

Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside. 5. Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon. 6. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely. 7. Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator. PER SERVING 215 cal., 8 g fat (4 g sat. fat), 79 mg chol., 99 mg sodium, 32 g carb., 1 g fiber, 4 g pro. Diabetic Exchanges: 2 starch, 1 fat.

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Plum-Glazed Roast Chicken

I found a recipe for duckling with fruit sauce in a local newspaper back in the ’60s. One duck wouldn’t yield the number of servings I needed, so I reworked the recipe to make it with a big roasting chicken or capon. It’s been a favorite holiday dish ever since. A small 9- to 11-pound turkey may be substituted for chicken—I’ve used both. —LILY JULOW LAWRENCEVILLE, GA PREP: 15 MIN. BAKE: 2 HOURS + STANDING MAKES: 8 SERVINGS

4 medium oranges, halved and seeds removed 1 roasting chicken (6 to 7 lbs.) 1 tsp. garlic powder 1 tsp. salt 1 can (15 oz.) plums ¹₄ cup butter, cubed 1 medium onion, chopped ³₄ cup thawed lemonade concentrate ¹₃ cup chili sauce

¹₄ cup reduced-sodium soy sauce

4. Bring to a boil. Reduce heat;

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simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Remove ¾ cup mixture for glaze; reserve remaining mixture for sauce. 5. Remove chicken from oven; brush chicken with some of the glaze. Roast ¾ to 1¼ hours longer or until a thermometer inserted in thigh reads 180°, brushing occasionally with remaining glaze. (Cover loosely with foil if chicken browns too quickly.) 6. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.

tsp. Dijon mustard tsp. ground ginger tsp. Worcestershire sauce drops hot pepper sauce, optional

1. Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together. 2. Roast 1¼ hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed. 3. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add pureed plums and reserved plum liquid; stir in remaining ingredients.

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Maple Nut Coffee Cake This flower-shaped coffee cake is actually quite easy to whip up. The impressive presentation makes it great to serve guests. —ROSADENE HEROLD LAKEVILLE, IN PREP: 35 MIN. + RISING • BAKE: 20 MIN. MAKES: 16 SERVINGS

1 pkg. (16 oz.) hot roll mix 3 Tbsp. sugar ³₄ cup warm water (120° to 130°) 6 Tbsp. butter, melted 1 egg 1 tsp. maple flavoring FILLING

¹₂ cup sugar ¹₃ cup chopped walnuts 1 tsp. ground cinnamon

¹₂ tsp. maple flavoring 2 Tbsp. butter, melted

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GLAZE

1¹₂ cups confectioners’ sugar ¹₄ tsp. maple flavoring 1 to 2 Tbsp. milk

1. In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well. 2. Turn onto a floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 45-60 minutes. 3. In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into

three portions. Roll each into a 12-in. circle. Place one circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal. 4. Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge five or six times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, about 30-45 minutes. 5. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake. PER SERVING 255 cal., 8 g fat (4 g sat. fat), 29 mg chol., 251 mg sodium, 40 g carb., 1 g fiber, 4 g pro.

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WorldMags.net Mushroom Meatball Parmigiana Sandwiches FOR THE SANDWICHES

8 oz. crimini mushrooms or baby portobello mushrooms 1 large shallot 1 Tbsp. vegetable oil 1 tsp. kosher salt, divided 8 oz. ground beef 1 large egg, beaten ¹₂ cup bread crumbs ¹₄ tsp. black pepper 4 oz. fresh mozzarella, cut in ½-in. pieces FOR THE PESTO

1 cup sun-dried tomatoes (not oil packed) ¹₂ cup tightly packed fresh basil ¹₄ cup unsalted walnuts 1 large garlic clove ¹₄ cup grated parmigiana cheese ¹₂ cup extra virgin olive oil ¹₂ tsp. freshly ground black pepper 8 slider rolls Additional basil to top

1. Using either a knife or your food processor, finely chop the mushrooms and shallot. 2. Heat oil in a sauté pan over medium heat. Add mushrooms and cook until tender and any excess moisture has evaporated (about 7 minutes), seasoning halfway through with ½ tsp. of the kosher salt. 3. In a medium bowl, mix together the ground beef, egg, bread crumbs, remaining ½ tsp. of kosher salt and black pepper. Mix in the cooked mushrooms and separate into 8 portions. 4. Place a piece of mozzarella in the center of each meatball and gently form a patty around the cheese. The mixture will be very wet. 5. Put the meatballs on a baking tray lined with parchment paper and chill in the refrigerator for 30 minutes or in the freezer for 10 minutes. The meatballs can be made up to one day ahead of time.

6. Heat oven to 400° and bake for 20 minutes.

7. While meatballs are cooking, in the bowl of your food processor, place the sun-dried tomatoes, basil, walnuts and garlic. Pulse until the consistency of wet sand. 8. Add the parmigiana cheese and pulse 1-2 times to combine. 9. With the motor running, drizzle the olive oil from the top and mix in the black pepper. 10. TO SERVE: Spread some of the pesto on the bottom of a slider bun, top with a meatball and spread a little more pesto on top of the meatball. Finish with a piece of fresh basil.

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DEMO RECIPES

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Chickaritos This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant’s burritos. These have been a big hit with our whole family ever since! —NANCY COATES ORO VALLEY, AZ PREP: 30 MIN. • BAKE: 20 MIN. MAKES: 3 DOZEN

3 cups finely chopped cooked chicken 1¹₂ cups (6 oz.) shredded sharp cheddar cheese 1 can (4 oz.) chopped green chilies 4 green onions, finely chopped

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1 tsp. hot pepper sauce 1 tsp. garlic salt ¹₄ tsp. paprika ¹₄ tsp. ground cumin ¹₄ tsp. pepper 2 pkg. (17.3 oz.) frozen puff pastry, thawed 1 egg, beaten Salsa Guacamole

1. Preheat oven to 425°. In a large bowl, combine chicken, cheese, chilies, onions, pepper sauce and seasonings. 2. Unfold one sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine rectangles.

3. Place 2 Tbsp. of the filling across the center of each rectangle. Brush edges of pastry with water and roll pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake. 4. Place pastries on a lightly greased baking sheet, seam side down. Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. PER SERVING 213 cal., 12 g fat (4 g sat. fat), 31 mg chol., 294 mg sodium, 16 g carb., 2 g fiber, 11 g pro.

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Southwestern Steak & Bread Salad This yummy recipe is inspired by Devon Delaney’s original Chili-Rubbed Steak & Bread Salad recipe. —DEVON DELANEY WESTPORT, CT PREP: 35 MIN. + STANDING GRILL: 15 MIN. MAKES: 6 SERVINGS

1 beef top sirloin steak (1-inch thick and 1-¹₄ lbs.) 4 tsp. chili powder 4 tsp. brown sugar 1 tsp. salt 1 tsp. pepper 21 oz. Chicken Soup for the Soul BBQ-Style beef flavored broth 2 cups multigrain bread, cubed 2 Tbsp. olive oil 1 cup ranch salad dressing 2 Tbsp. finely grated horseradish 1 Tbsp. prepared mustard 3 large tomatoes, cut into 1-inch pieces 1 medium cucumber, cut into 1-inch pieces 1 small red onion, halved and thinly sliced

1. Tenderize beef and place in large resealable bag. 2. Mix chili powder, brown sugar, salt and pepper in bowl; add broth and stir until blended. 3. Pour mixture over beef, seal bag and marinate in the refrigerator for a minimum of 2 hours. 4. Meanwhile, toss bread cubes with oil. In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently. 5. In a small bowl, whisk dressing, horseradish and mustard. 6. Grill steak, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes. 7. In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add ½ cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.

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DEMO RECIPES

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

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SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING PAGE 28

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EGGLAND’S BEST

WorldMags.net Blarney Breakfast Bake I got this recipe from my mom and shared it with neighbors at an Irish brunch for St. Patrick’s Day. —KERRY AMUNDSON OCEAN PARK, WA PREP: 20 MIN. BAKE: 50 MIN. + STANDING MAKES: 12 SERVINGS

1 lb. bulk pork sausage

¹₂ lb. sliced fresh mushrooms 1 large onion, chopped 10 Eggland’s Best eggs, lightly beaten 3 cups 2% milk 2 tsp. ground mustard 1 tsp. salt ¹₂ tsp. pepper 6 cups cubed day-old bread 1 cup chopped seeded tomatoes 1 cup (4 oz.) shredded pepper jack cheese 1 cup (4 oz.) shredded cheddar cheese

Easter Meringue Cups

1. In a large skillet, cook the sausage,

Easter Meringue Cups These crunchy meringue shells with a lemon curd filling will make guests stop to ooh and aah at your dessert table. Topped with fresh fruit, they’re especially pretty when served with a spring meal. —TASTE OF HOME TEST KITCHEN PREP: 25 MIN. + STANDING BAKE: 45 MIN. + COOLING MAKES: 8 SERVINGS

3 Eggland’s Best egg whites tsp. vanilla extract tsp. cream of tartar cup sugar cup lemon curd 1 cup sliced fresh strawberries 2 medium kiwifruit, peeled and sliced ¹₂ cup fresh raspberries

¹₂ ¹₄ ³₄ ¹₂

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¹₃ cup mandarin oranges ¹₃ cup cubed fresh pineapple

mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. 2. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top. 3. Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes; serve.

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high until stiff peaks form. 2. Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. 3. Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit. PER SERVING 180 cal., 1 g fat (1 g sat. fat), 15 mg chol., 38 mg sodium, 40 g carb., 2 g fiber, 2 g pro.

WorldMags.net tasteofhome.com/cooking-school spring 2014

Blarney Breakfast Bake

WorldMags.net Spicy Egg Bake This family favorite makes a wonderful morning meal served with muffins and fresh fruit. It’s also a great way to use up extra taco meat. Adjust the heat by choosing a hotter or milder salsa. —MICHELLE JIBBEN SPRINGFIELD, MN START TO FINISH: 30 MIN. MAKES: 8 SERVINGS

Crab Deviled Eggs

Crab Deviled Eggs My family loves crab salad and deviled eggs, so I tried combining the two in this recipe. The crabmeat adds a lot of flavor. What a hit!

1 tube (8 oz.) refrigerated crescent rolls 10 Eggland’s Best eggs ¹₃ cup water 3 Tbsp. butter 1¹₂ cups prepared taco meat 1 cup (4 oz.) shredded cheddar cheese 1¹₂ cup (4 oz.) shredded Monterey Jack cheese 1 cup salsa

1. Unroll crescent roll dough into a greased 13-in. x 9-in. baking dish. Seal seams and perforations; set aside. 2. In a small bowl, whisk eggs and water. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are almost set. Remove from the heat. 3. Sprinkle taco meat over dough. Layer with eggs, cheeses and salsa. Bake, uncovered, at 375° for 14-16 minutes or until bubbly and cheese is melted. PER SERVING 1 piece equals 481 cal.,

32 g fat (14 g sat. fat), 327 mg chol., 981 mg sodium, 19 g carb., 3 g fiber, 30 g pro.

—KEVON SHULER CHELSEA, MI START TO FINISH: 30 MIN. MAKES: 2 DOZEN

Spicy Egg Bake

12 hard-cooked Eggland’s Best eggs 1 can (6 oz.) crabmeat, drained, flaked and cartilage removed ¹₂ cup mayonnaise 1 green onion, finely chopped 1 Tbsp. finely chopped celery 1 Tbsp. finely chopped green pepper 2 tsp. Dijon mustard 1 tsp. minced fresh parsley ¹₂ tsp. salt ¹₈ tsp. pepper 3 dashes hot pepper sauce 3 dashes Worcestershire sauce Additional minced fresh parsley

1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well. 2. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. PER SERVING 160 cal., 13 g fat (3 g sat.

fat), 228 mg chol., 281 mg sodium, 1 g carb., trace fiber, 9 g pro.

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EGGLAND’S BEST

WorldMags.net Sweet Onion BBQ Burgers

Ground turk ey option for th can be a leaner e BBQ Burger Sweet Onion sacrificing an s— without y of the flavor !

FILLING

2 Tbsp. plus 1¹₂ tsp. instant coffee granules 1 Tbsp. hot water ¹₄ tsp. ground cinnamon 4 pkg. (8 oz. each) cream cheese, softened 1¹₂ cups sugar ¹₄ cup all-purpose flour 2 tsp. vanilla extract 4 Eggland’s Best eggs, lightly beaten 2 cups (12 oz.) semisweet chocolate chips, melted and cooled

GLAZE

¹₂ cup semisweet chocolate chips 3 Tbsp. butter Chocolate-covered coffee beans, optional

Sweet Onion BBQ Burgers

2. In a small bowl, combine the sauce

Sometimes we don’t even bother with a bun for these moist, flavorful burgers. They’re definitely out-of-the-ordinary.

ingredients; cover and refrigerate until serving. For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Remove from the heat and keep warm. 3. Drain and discard barbecue sauce. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with a cheese slice; cook 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping. PER SERVING 896 cal., 53 g fat (18 g sat. fat), 164 mg chol., 2,315 mg sodium, 69 g carb., 4 g fiber, 36 g pro.

—CHRISTIE GARDINER PLEASANT GROVE, UT PREP: 30 MIN. + MARINATING GRILL: 15 MIN. • MAKES: 4 SERVINGS

¹₂ cup dry bread crumbs 2 tsp. onion salt 2 tsp. brown sugar 1 Eggland’s Best egg, lightly beaten 1 lb. ground beef 1¹₄ cups barbecue sauce SAUCE

¹₂ cup mayonnaise ¹₂ cup barbecue sauce 1 tsp. brown sugar ONION TOPPING

2 Tbsp. butter ¹₄ cup honey 2 large sweet onions, thinly sliced 4 slices smoked cheddar cheese 4 hamburger buns, split

1. In a large bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours.

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Layered Mocha Cheesecake In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much of a feast for the eyes as for the palate! —SUE GRONHOLZ (FIELD EDITOR) BEAVER DAM, WI PREP: 30 MIN. • BAKE: 55 MIN. + CHILLING MAKES: 16 SERVINGS

1. Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. 2. In a small bowl, mix cookie crumbs and butter; press onto bottom of prepared pan. In another bowl, mix coffee granules, hot water and cinnamon; set aside. 3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. 4. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. 5. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight. 6. Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired. PER SERVING 535 cal., 37 g fat (21 g sat.

1¹₂ cups Oreo cookie crumbs ¹₄ cup butter, melted

fat), 128 mg chol., 295 mg sodium, 48 g carb., 2 g fiber, 8 g pro.

WorldMags.net tasteofhome.com/cooking-school spring 2014

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4. Pour over tomatoes. Sprinkle with

BLTs are a favorite at my house, so I created this recipe to combine those flavors in a dressier dish. It was such a hit, I served it to my church ladies’ group at a brunch I hosted. I received lots of compliments and wrote out the recipe many times that day.

cheddar cheese and onions. Bake, uncovered, at 325° for 10 minutes. Cut in squares; serve with lettuce.

Orange-Cinnamon French Toast

—PRISCILLA DETRICK CATOOSA, OK

Everyone eats at the same time when you fix this tasty oven-baked French toast.

START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

—BERNICE SMITH STURGEON LAKE, MN

¹₄ cup mayonnaise 5 slices bread, toasted 4 slices process American cheese 12 bacon strips, cooked and crumbled 4 Eggland’s Best eggs 1 medium tomato, halved and sliced 2 Tbsp. butter 2 Tbsp. all-purpose flour ¹₄ tsp. salt ¹₈ tsp. pepper 1 cup 2% milk ¹₂ cup shredded cheddar cheese 2 green onions, thinly sliced Shredded lettuce

1. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon. 2. In a large skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside. 3. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

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2 to 4 Tbsp. butter, melted 2 Tbsp. honey ¹₂ tsp. ground cinnamon 3 Eggland’s Best eggs ¹₂ cup orange juice 6 slices bread Additional honey, optional

1. In a small bowl, mix the butter, honey and cinnamon. Pour into a greased 13-in. x 9-in. baking pan; spread to coat bottom of pan. 2. In a shallow bowl, whisk the eggs and orange juice. Dip both sides of bread in egg mixture. Place in the prepared pan. 3. Bake at 400° for 15-20 minutes or until golden brown. Invert onto a serving platter; serve with honey if desired. PER SERVING 1 slice equals 158 cal.,

5 g fat (0 sat. fat), 1 mg chol., 231 mg sodium, 23 g carb., 0 fiber, 6 g pro. Diabetic Exchanges: 1½ starch, 1 fat.

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Cinnamon WorldMags.net French Toast

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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. WorldMags.net

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

Italian Sausage Rigatoni pages 28-29

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JOHNSONVILLE ®

WorldMags.net Shells with Italian Sausage and Ricotta Stuffing

PREP: 45 MIN. • COOK: 35 MIN. MAKES: 6-8 SERVINGS

1 pkg. (16 oz.) Johnsonville® Mild or Sweet Ground Sausage 1 box (12.5 oz.) jumbo pasta shells 1 Tbsp. olive oil 2 jars (24 oz., each) marinara sauce 2 eggs, beaten 1 carton (15 oz.) ricotta cheese 4 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided ½ cup grated Romano cheese ¼ cup fresh basil leaves, chopped or 1 Tbsp. dried basil ½ tsp. pepper 2 Tbsp. chopped fresh parsley or 1 tsp. dried parsley

1. In a skillet, cook sausage over Shells With Italian Sausage and Ricotta Stuffing

Beautiful Baked Ziti

¹₄ cup olive oil 9 fresh basil leaves

PREP: 40 MIN. • COOK: 35 MIN. MAKES: 9 SERVINGS

1 pkg. (19 oz.) Johnsonville® Italian Sweet Sausage Links 8 oz. penne pasta (about 2 ½ cups), cooked and drained 1 jar (26 oz.) pasta sauce ³₄ cup water 1 Tbsp. chopped fresh basil 1 Tbsp. chopped garlic ¹₂ cup shredded Parmesan cheese ¹₄ tsp. pepper 1 pkg. (10 oz.) frozen garlic bread, ends removed and cut into 9 slices 3 cups shredded mozzarella cheese 2 medium plum tomatoes, cut into slices

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1. Cook sausage links according to package directions; drain, cut into ¼-in. slices. In a large bowl, combine sausage slices, pasta, pasta sauce, water, basil, garlic, Parmesan cheese and pepper; mix well. 2. Spoon mixture into a greased 9-in. x 13-in. x 2-in. baking dish. Arrange garlic bread slices on top of meat mixture. Sprinkle evenly with mozzarella cheese. 3. In a small bowl, dip tomato slices into olive oil. Place one slice of tomato on each piece of bread. Bake, uncovered, at 400° for 25-30 minutes or until heated through. Remove from oven and let rest for 5 minutes before serving. Garnish with basil leaves. Serve.

medium heat until it is no longer pink; drain. 2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water. Using a pastry brush, coat sides and bottom of a 3-qt. baking dish with oil. Pour half of the marinara sauce into baking dish. 3. In a large bowl, combine eggs, ricotta, 2½ cups of mozzarella, ½ cup Parmesan, Romano, basil, pepper and prepared sausage. 4. Stuff shells with meat mixture; arrange in baking dish. Pour remaining marinara sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Serve.

Italian Sausage Rigatoni PREP: 10 MIN. • COOK: 33 MIN. MAKES: 6 SERVINGS

WorldMags.net tasteofhome.com/cooking-school spring 2014

1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage links 3 Tbsp. olive oil 2 garlic cloves, minced 1 large sweet red bell pepper, chopped 1 pkg. (16 oz.) rigatoni pasta, cooked and drained

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1 jar (24 oz.) marinara sauce 2 Tbsp. chopped Italian parsley

1. Cook sausage links according to package instructions; drain, cut into ½-in. pieces and set aside. 2. In a skillet, heat oil over medium heat and sauté garlic and red pepper until crisp-tender. Add prepared sausage, pasta and marinara sauce; cook and stir until heated through. Sprinkle with parsley. Serve.

Sausage & Vegetable Risotto PREP: 15 MIN. • COOK: 40 MIN. MAKES: 6-8 SERVINGS.

1 pkg. (19 oz.) Johnsonville® Mild Italian Sausage Links, casings removed ¼ cup olive oil

1 medium onion, finely chopped 2 cups sliced fresh mushrooms 5 ¼ cups chicken stock 1 sprig each of basil, oregano and thyme 2 cups Arborio rice ½ cup dry white wine 8 oz. fresh asparagus, trimmed and cut into 1-in. pieces ¹₂ cup fresh or frozen peas, thawed salt and pepper to taste ¹₃ cup shredded Parmesan cheese

1. In a Dutch oven or large saucepan, cook sausage over medium-high heat until no longer pink and lightly browned. Add oil, onion and mushrooms, continue to cook 2-3 minutes or until tender. Reduce heat to medium-low. 2. Meanwhile, in a separate saucepan, simmer stock and fresh herbs until ready to use. Add rice to meat mixture and continue to stir

until rice is hot and coated with oil. Add wine and continue to stir until the liquid is absorbed. 3. Remove herbs from stock. Using a ladle, add about ½ cup of hot stock at a time to rice, stirring constantly after each addition, until liquid is absorbed. When you have about 1 ½ cups of stock remaining, add asparagus and continue to stir. With 1 cup of stock remaining, add peas, salt and pepper; stir gently. 4. The risotto is done when all the stock has been absorbed, the rice is creamy in appearance and firm yet tender to the bite (about 20-25 minutes total). 5. Remove risotto from heat; stir in Parmesan cheese. Spoon into bowls and serve with additional Parmesan cheese, if desired.

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JJOHNSONVILLE ®

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Shredded cheddar cheese, sour cream, chopped onion, optional

1. In a Dutch oven, cook sausage and ground beef over medium heat until meat is no longer pink; drain. Add onion, celery and garlic. Cook and stir until tender. 2. Stir in tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil. 3. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Serve with cheese, sour cream and onion, if you like, and serve immediately.

Corn and Potato Chowder with Mild Italian Sausage Italian Sausage Lasagna

Italian Sausage Lasagna PREP: 35 MIN. • COOK: 45 MIN. MAKES: 6-8 SERVINGS 1 pkg. (16 oz.) Johnsonville® Italian Ground Sausage (or links, decased) 1 medium onion, chopped 2 garlic cloves, minced 1 jar (24 oz.) marinara sauce 1 tsp. dried oregano 2 cartons (15 oz. each) ricotta cheese 1 egg, beaten ¹₂ cup grated Parmesan cheese, divided 2 cups fresh spinach, chopped 12 lasagna noodles, cooked and drained 2 cups shredded mozzarella cheese

1. In a skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Add marinara sauce and oregano; simmer for 5 minutes. In a bowl, combine ricotta cheese, egg, ¼ cup Parmesan and spinach. 2. In a greased 13-in. x 9-in. x 2-in. baking dish, spread 1 cup meat sauce. Arrange 3 noodles over sauce. Spread

30

one-fourth of the ricotta cheese mixture over the noodles; top with 1 cup of meat sauce. Sprinkle with ½ cup mozzarella cheese. Repeat process 3 times. Top with remaining Parmesan cheese. Bake, uncovered, at 350° for 40-45 minutes. Let stand for 10 minutes before cutting. Serve.

Chiliville Chili PREP: 20 MIN. • COOK: 35 MIN. MAKES: 10-12 SERVINGS

1 lb. Johnsonville® Ground Mild, Sweet or Hot Italian Sausage 1 lb. lean ground beef 1 medium onion, chopped 3 celery ribs, 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 ½ tsp. crushed red pepper flakes

PREP: 10 MIN. • COOK: 1 HR. MAKES: 8 SERVINGS

1 pkg. (19 oz.) Johnsonville® Mild Italian Sausage Links 3 Tbsp. butter 2 cups chopped onion 5 Tbsp. flour 6 cups chicken stock 2 large potatoes, peeled and cut into ¹₄–in. dice 1 ¹₂ cups half-and-half (or light cream) 3 cups corn kernels, fresh or frozen 1 tsp. minced fresh thyme leaves 1 large red bell pepper, diced 3 green onions, sliced Salt and pepper to taste 1 Tbsp. chopped Italian parsley

1. In a skillet, prepare sausage according to package directions. Cool slightly and slice into ½ –in. slices. 2. In a soup kettle, melt butter and sauté onions until tender and lightly browned. Add flour, mix until smooth. Stir in stock, over medium heat, stirring constantly until thickened and bubbly. Reduce heat, add potatoes and cook until almost tender, about 10-12 minutes. Gradually stir in cream, corn and thyme. Continue to simmer for 5-7 minutes, stirring occasionally. Do not allow to boil. Add prepared sausage, bell pepper and onions. Continue to simmer for 5-10 minutes. Season with salt and pepper to taste. Serve and garnish with parsley.

WorldMags.net tasteofhome.com/cooking-school spring 2014

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Johnsonville® Classic Meatballs and Spaghetti PREP: 10 MIN. • COOK: 25 MIN. MAKES: 8 SERVINGS

spaghetti according to package directions, drain. Serve meatballs and sauce over hot pasta. Sprinkle with Parmesan cheese. Serve.

Johnsonville® Sausage Balls 1 pkg. (24 oz.) Johnsonville® Classic Italian Meatballs 1 jar (24 oz.) pasta sauce 1 pkg. (16 oz.) spaghetti ¹₄ cup grated Parmesan cheese

In a large saucepan, combine meatballs and pasta sauce. Simmer, covered, for 20-25 minutes or until meatballs are heated through. Meanwhile, prepare

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 1 ¼ cups baking mix ¼ cup finely chopped onion

¼ cup finely chopped mushrooms ¼ cup milk

1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain. 2. In a large bowl, combine sausage, cheese, baking mix, onion, mushrooms and milk; mix well. Shape mixture into 36 walnut-size 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.

Serve w it barbecu h e or chutney sauce.

Johnsonville® Sausage Balls

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Popcorn Cake page 35

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PHYSICIANS MUTUAL

WorldMags.net Chicken Lasagna Rolls I roll a cheesy mixture of chicken and broccoli into lasagna noodles, making enough for two dinners. It’s nice to have a pan of these roll-ups in the freezer for unexpected company. —DARLENE BRENDEN SALEM, OR PREP: 20 MIN. • BAKE: 45 MIN. MAKES: 2 CASSEROLES (3 SERVINGS EACH) 1 3 3 1 1 1¹₂ 3 6 2 ³₄ 1 ¹₄ ¹₂

Cedar Plank Grilled Salmon

12

small onion, chopped Tbsp. butter Tbsp. all-purpose flour can (14¹₂ oz.) chicken broth cup milk cups (6 oz.) shredded Monterey Jack cheese cups diced cooked chicken cups frozen chopped broccoli, thawed and drained eggs, lightly beaten cup dry bread crumbs jar (6¹₂ oz.) diced pimientos, drained cup minced fresh parsley tsp. salt, optional lasagna noodles, cooked and drained

1. In a large saucepan, saute onion in

Cedar Plank Grilled Salmon —EDWARD P. GAINESVILLE, GA PHYSICIANS MUTUAL CUSTOMER MAKES: 4 SERVINGS

2 cedar grilling planks 2 salmon filets (1¹₄ lb.), halved 1 lemon ¹₄ cup butter 15 sprigs fresh dill 1-2 tsp. salt 1 Tbsp. ground pepper

1. Soak grilling planks in water for at least 1 hour.

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2. Remove skin from salmon. Squeeze juice from lemon into a small pot. Dice butter and add to pot. Finely chop dill and add to pot with salt and pepper. Cook on low heat until butter is melted and ingredients are blended. 3. Preheat grill on high (500° ). Place cedar planks on grill for 3 minutes. Brush both sides of salmon with butter mixture. Flip cedar planks over and place salmon filets on planks. Close grill cover. Cook for 20 minutes, opening every 5 minutes to brush on more of butter mixture, until fish flakes easily with a fork .

butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese. Pour ⅓ cup each into two greased 8-in. square baking dishes; set aside. 2. In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. Spread about ½ cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks. 3. Place six roll-ups curly end down in each baking dish. Top with remaining cheese sauce. 4. Cover and freeze one casserole for up to 3 months. Cover and bake second casserole at 350° for 40 minutes or until a thermometer reads 160°. Uncover; bake 5 minutes longer or until bubbly. Discard toothpicks. TO USE FROZEN CASSEROLE Thaw in the refrigerator for 8 hours or overnight. Bake as directed. PER SERVING 617 cal., 24 g fat (12 g sat. fat), 179 mg chol., 914 mg sodium, 58 g carb., 4 g fiber, 42 g pro.

WorldMags.net tasteofhome.com/cooking-school spring 2014

WorldMags.net Popcorn Cake Mexican Tortilla Roll-Ups —LINDA S. CONROE, TX PHYSICIANS MUTUAL CUSTOMER

1 large bag miniature marshmallows ¹₂ cup butter 1 large bag of pre-popped popcorn 1 medium jar peanuts 1 large bag plain M&M’s

Surprise Monkey Bread

Surprise Monkey Bread This recipe is really just a glorified Monkey Bread. I also make it with garlic and cheese for dinner sometimes. —LOIS RUTHERFORD ELKTON, FL

1. In a microwave-safe bowl, combine the marshmallows and butter. Microwave, uncovered, on high for 3 minutes or until melted, stirring occasionally. Place the popcorn in a large bowl; pour marshmallow mixture over popcorn and mix well. 2. Stir in peanuts and M&M’s. Press into a well-greased Bundt cake pan. Cool until firm. Remove from pan, cut with serrated knife.

—PAT C. OMAHA, NE PHYSICIANS MUTUAL CUSTOMER

1 pkg. (8 oz.) cream cheese, softened 1 cup sour cream 1 pkg.(1 oz.) dry fiesta-style ranch dressing mix 1 cup salsa 1¹₂ cups shredded cheddar cheese 10 flour tortillas (10 in.)

1. In a medium bowl, mix the cream cheese, sour cream, ranch dressing mix, salsa and cheddar cheese. Spread even amounts of the mixture onto tortillas. 2. Roll tortillas and chill in the refrigerator until ready to serve. To serve, slice the chilled, rolled tortillas into ¾-in. slices and arrange on a platter.

PREP: 25 MIN. • BAKE: 40 MIN. MAKES: 1 LOAF (12 SERVINGS)

1 cup packed brown sugar

¹₂ cup butter, cubed 2 tubes (12 oz. each) refrigerated flaky buttermilk biscuits ¹₂ cup sugar 1 Tbsp. ground cinnamon 1 pkg. (8 oz.) cream cheese, cut into 20 cubes 1¹₂ cups chopped walnuts

1. In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. 2. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle ½ tsp. in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly. 3. Sprinkle ½ cup walnuts into a 10-in. fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon-sugar and butter mixture and ½ cup walnuts. Repeat layers. 4. Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. PER SERVING 467 cal., 24 g fat (10 g sat. fat), 41 mg chol., 625 mg sodium, 56 g carb., 1 g fiber, 10 g pro.

Mexican Tortilla Roll-Ups

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PHYSICIANS MUTUAL

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Creamy Pesto Penne with Vegetable Ribbons

This beautiful dish will wow guests. It’s not just the colors; they’ll really be amazed by the taste. —TASTE OF HOME TEST KITCHEN START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

2 cups uncooked penne pasta 1 cup frozen shelled edamame, thawed 4 medium carrots 2 yellow summer squash 1 medium onion, halved and thinly sliced 2 Tbsp. butter, divided 1 garlic clove, minced ³₄ cup heavy whipping cream 2 Tbsp. prepared pesto ¹₄ tsp. salt ¹₄ cup chopped walnuts, toasted

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1. In a large saucepan, cook pasta

according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips. 2. In a large skillet, saute onion in 1 Tbsp. butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisptender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender. 3. Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts. PER SERVING 521 cal., 33 g fat (16 g sat. fat), 79 mg chol., 315 mg sodium, 45 g carb., 7 g fiber, 15 g pro.

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Italian Coconut Cream Cake

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Potato Ham Omelet Pie

As a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year’s gathering. —SHELLY RYNEARSON OCONOMOWOC, WI PREP: 45 MIN. BAKE: 30 MIN. + STANDING MAKES: 8 SERVINGS

1 pkg. (17¹₄ oz.) frozen puff pastry, thawed ¹₄ cup butter, cubed 3 cups sliced red potatoes 1 cup thinly sliced onion ¹₄ tsp. salt ¹₄ tsp. pepper

Add 1½ cu ps pineapple of chopped pecans o s to the fro r sting to m the recipe all your ow ake n.

OMELETS

6 eggs, lightly beaten

¹₄ cup minced fresh parsley 2 Tbsp. water Dash each salt and pepper 2 Tbsp. butter, divided FILLING

2 cups (8 oz.) shredded cheddar cheese, divided 1¹₂ cups cubed fully cooked ham 1 egg, lightly beaten 1 Tbsp. water

1. On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Place one square in a 10-in. quiche dish; set dish and remaining pastry aside. In a large skillet, melt butter. Add potatoes, onion, salt and pepper; cover and cook for 10-12 minutes or until potatoes are tender and golden brown, stirring occasionally. Set aside. 2. In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in. skillet, melt 1 Tbsp. butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet. 3. Sprinkle 1 cup cheese over prepared pastry. Top with one omelet and half of the potato mixture. Layer with ham and the remaining potato mixture, cheese, omelet and puff pastry. Trim pastry to fit dish; seal and flute edges.

In a small bowl, combine egg and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving. PER SERVING 628 cal., 40 g fat (17 g sat. fat), 253 mg chol., 946 mg sodium, 47 g carb., 6 g fiber, 22 g pro.

Italian Coconut Cream Cake —JANIS C. COBDEN, IL PHYSICIANS MUTUAL CUSTOMER

¹₂ cup butter

¹₂ cup margarine 2 5 1 2 1 1 2

cups sugar eggs, separated tsp. vanilla extract cups flour tsp. baking soda cup buttermilk cups flaked coconut ¹₂ cup chopped pecans FROSTING 1 pkg. (8 oz.) cream cheese, softened

¹₂ cup butter or margarine 1 lb. powdered sugar 1 tsp. vanilla extract 1¹₂ cups coconut

1. In a large bowl, cream the butter, margarine and sugar until light and fluffy. Add egg yolks , one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans. Beat egg whites until stiff peaks form; fold into batter. 2. Pour into three greased and floured 8” cake pans. Bake for 30-35 minutes. This can also be baked in a greased and floured sheet cake pan for 25-30 minutes. Cool. 3. Meanwhile, combine frosting ingredients and spread between layers and on top of the cake.

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MUSHROOM COUNCIL In 1993, the Mushroom Council was established to strengthen the mushroom industry’s position in the marketplace. Today, mushrooms are commercially produced in virtually every state. From the caves of Paris to the dinner tables of millions of Americans, fresh mushrooms have come out of the dark and into a spotlight whose intensity is ever increasing. Fresh mushrooms—nature’s hidden treasure.

Grilled Mushroom & Chickpea Wrap with Basil page 40

SAN JOSE, CALIFORNIA Ł WWW.MUSHROOMINFO.COM Ł WWW.FACEBOOK.COM/MUSHROOMCHANNEL

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MUSHROOM COUNCIL

Mushroom, Potato & Chorizo Tacos

WorldMags.net Grilled Mushroom &

Chickpea Wrap with Basil —MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA) PREP: 35 MIN. • COOK: 35 MIN. MAKES: 6 WRAPS

Mushroom, Potato & Chorizo Tacos

5. Reduce the heat to low and set aside. 6. Wrap tortillas in a warm, damp

—GABY DALKIN WHAT’S GABY COOKING; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)

kitchen towel, put them on a microwave-safe plate and warm them in the microwave for 4 minutes on high. 7. Top each tortilla with the chorizo mixture and any desired toppings; serve immediately.

PREP: 10 MIN. • COOK: 25 MIN. MAKES: 6 SERVINGS

Grilled Caprese Portobello 2 medium red-skin potatoes cut into ¹₂-in. cubes (about 1 ¹₂ cups) 6 oz. Mexican chorizo sausage, casing removed 1 small yellow onion, finely chopped 10 oz. baby bella or cremini mushrooms, thinly sliced 12 soft corn tortillas TOPPINGS

Lime Cilantro Cotija cheese Salsa

1. In a medium pot, add potatoes and cover with water about 1 in. above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain and set aside. 2. In a large cast-iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes. 3. Add mushrooms and cook for about 5-7 minutes. 4. Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.

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—BROOKE MCLAY CHEEKY KITCHEN; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA) PREP: 5 MIN. • COOK: 25 MIN. MAKES: 2 SERVINGS

2 portobello caps 3 Tbsp. olive oil 2 cloves fresh garlic, chopped Salt and pepper to taste 4 slices fresh mozzarella ¹₂ cup cherry tomatoes, sliced ¹₄ cup fresh basil, chopped

1. Preheat oven to 425° degrees or preheat the grill. 2. Drizzle portobellos with olive oil and top with chopped garlic; sprinkle generously with salt and pepper. 3. Grill on a hot grill, or place mushrooms on a baking sheet lined with parchment paper; bake inside the preheated oven and cook for 15 minutes. 4. Top with mozzarella and tomatoes. Return to oven for 8-10 minutes more or pop back on the grill until the mozzarella is melted. 5. Remove from the oven or grill and top with fresh basil.

1¹₄ lb. medium button mushrooms, halved ¹₂ cup extra virgin olive oil, divided ¹₂ tsp. baharat or garam masala 3 Tbsp. balsamic vinegar 4 tsp. honey 2¹₄ tsp. Dijon mustard 2 garlic cloves, crushed and chopped ¹₂ tsp. sea salt ¹₄ tsp. freshly ground black pepper 1 can (16 oz.) chickpeas, drained 1 cup halved cherry tomatoes ¹₂ cup fresh basil, coarsely chopped 6 flour tortillas (8 in.)

1. Heat grill or large skillet to medium-high heat. In a large bowl, toss mushrooms with 2 Tbsp. olive oil. Cook mushrooms in grill pan or skillet 2-3 minutes, turning often. In a large bowl, toss cooked mushrooms with baharat or garam masala. 2. In a small bowl, whisk together remaining ⅓ cup olive oil, balsamic vinegar, honey, mustard and garlic. Season with salt and pepper. 3. Pour half of the dressing over the mushrooms. Toss to coat. Cover and set aside 20 minutes. 4. Meanwhile, in a small saucepan, cover chickpeas with water, bring to a boil and simmer 5 minutes. Remove from heat, cool in liquid and drain. Remove ⅓ of the chickpeas to a small bowl and lightly mash with the back of a fork or potato masher. Return to saucepot and combine with remaining cooked chickpeas. 5. Toss chickpea mix, tomatoes, basil and remaining dressing with mushrooms. 6. Warm dry skillet to medium heat. Quickly warm each tortilla on both sides and remove to cutting board. Spoon a heaping ½ cup of mushroom filling onto each tortilla; roll burrito-style and cut in half to serve.

WorldMags.net tasteofhome.com/cooking-school spring 2014

WorldMags.net Mushroom Orzo with

Mushroom Risotto with Bacon and Peas

2 Tbsp. fresh lemon juice

Parsley, Lemon Zest and Olive Oil

¹₂ tsp. grated lemon zest ¹₂ tsp. red pepper flakes

—ROBYN STONE ADD A PINCH; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)

Fresh parsley, coarsely chopped ¹₂ cup grated Parmesan cheese

PREP: 20 MIN. • COOK: 20 MIN. MAKES: 6 SERVINGS (1 CUP EACH)

Mushroom Risotto with Bacon and Peas —ROBYN STONE ADD A PINCH; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA) PREP: 10 MIN. • COOK: 30 MIN. MAKES: 6-8 SERVINGS

1¹₃ cups whole wheat or highprotein orzo 2 Tbsp. olive oil, divided 8 oz. button mushrooms, halved or quartered if very large 3 to 4 oz. oyster mushrooms, roughly chopped 2 cloves garlic, finely chopped ¹₂ tsp. sea salt Pinch freshly ground black pepper 3 to 4 oz. enoki mushrooms, roottrimmed and separated

1. Cook orzo as package directs, drain and place in a large bowl; cover to keep warm. 2. Meanwhile, heat 2 tsp. olive oil in a large nonstick skillet over medium heat. Add button mushrooms, oyster mushrooms, garlic, salt and pepper. Cook, stirring occasionally, 5 to 8 minutes or until tender. Gently toss in enoki mushrooms and cook 30 seconds longer. Mix into warm orzo. Let rest 5 minutes. 3. Toss with remaining 4 tsp. olive oil and remaining ingredients. Serve warm.

carton (32 oz.) chicken stock slices bacon, diced lb. sliced portobello mushrooms lb. sliced white mushrooms shallots, diced cloves garlic, diced oz. arborio rice pkg. (12 oz.) frozen peas Tbsp. butter, cut into pieces ¹₄ cup grated Parmesan cheese, additional for serving Salt and pepper, to taste

1 3 1 1 2 2 12 1 4

1. Warm chicken stock over mediumlow heat in a saucepan to a simmer.

2. In the meantime, add bacon to a skillet or saucepan over medium-low heat. Cook until just crisp. Stir in mushrooms, shallots and garlic; cook until tender, about 3 minutes. Move bacon, mushrooms and shallots to one side of the skillet. 3. Add rice to the other side of the skillet and toast for about 3 minutes. When rice has turned a light-golden color, add chicken broth to risotto, about ½ cup to 1 cup at a time, stirring until absorbed. Cook until risotto has cooked to your personal preference, about 20 minutes. 4. Remove skillet from heat and stir peas, butter, Parmesan, salt and pepper. 5. Serve warm with additional grated Parmesan.

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Mushroom Orzo with Parsley, Lemon Zest and Olive Oil

MUSHROOM COUNCIL

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golden and baked through. Remove from the oven and immediately sprinkle the remaining Parmesan on top of the pinwheels. Allow to cool for about 15 minutes before serving.

Minced Chicken & Mushrooms with Lettuce Cups —DENISE WOODWARD CHEZ US; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA) PREP: 10 MIN. • COOK: 25 MIN. MAKES: 6 SERVINGS

11 medium white button mushrooms, cleaned and stems removed, cut in half ¹₂ yellow onion 3 cloves garlic 1 Tbsp. canola oil 1 lb. ground chicken 2 tsp. fresh ginger 1 small lime ¹₂ Thai chili, finely minced (*can use serrano) 2 Tbsp. soy sauce ¹₂ cup minced orange or red pepper 8 oz. water chestnuts, minced 1 cup cilantro, washed and dried 1 avocado 1 tsp. sour cream 1 tsp. lime juice Kosher salt, to taste Black pepper, to taste Lettuce leaves Chili paste 2 green onions, finely minced

Alway s These a crowd-ple be mad pinwheels aser! can e ser ve ain advance t o ny par t y.

Mushroom Pine Nut Pinwheels

Mushroom Pine Nut Pinwheels —KELSEY BANFIELD THE NAPTIME CHEF; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA) PREP: 15 MIN. • COOK: 15 MIN. MAKES: 1 DOZEN PINWHEELS

3 Tbsp. olive oil 1 lb. mushrooms, sliced ¹₄ cup white wine 1 cup pine nuts, lightly toasted 1 sheet puff pastry, thawed and rolled into a 14x11-in. rectangle ¹₂ cup grated Parmesan cheese, divided

1. Preheat the oven to 375°. 2. Drizzle the olive oil in a medium sauté pan and heat the pan over medium heat. Add the mushrooms

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and cook until they are wilted. Then add the white wine and cook until it’s almost entirely evaporated.

3. Scoop the mushrooms into a small food processor and add the pine nuts. Pulse just until the mushrooms and nuts are coarsely ground, but not completely smooth. 4. Spread the mixture on the thawed puff pastry leaving a 1-in. border around the edges of the pastry. Sprinkle half of the grated Parmesan on top of the mushroom mixture. 5. Working carefully, beginning at the long end, roll up the puff pastry like a jelly roll. Cut the roll into 12 equal portions. Place cut side down onto baking sheets lined with parchment paper. 6. Bake pinwheels for 10 to 12 minutes, or until they are lightly

1. Shop for mushrooms that are firm with a fresh, plump, smooth appearance. 2. Finely chop mushrooms to match the consistency of the ground meat. Set aside. Finely chop onion and garlic. 3. Heat the canola oil in a large frying pan over medium heat. Add the mushroom mixture. Stir and cook until soft, about 3 minutes. Combine mushrooms and chicken. Cook over medium heat, breaking up the meat into small pieces with a wooden spoon as it cooks. Cook for 8 minutes. 4. Using a microplane, grate enough fresh ginger to make 2 tsp. Then zest the lime.

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Add the ginger, lime, Thai chili and soy sauce to the chicken mixture. Stir, and cook for 2 minutes. 5. Taste and season with salt and pepper. If you want more heat, add more Thai pepper. 6. Add the pepper and water chestnuts. Stir, and cook for another 3 minutes, just until the peppers slightly wilt. Remove from the heat and set aside. 7. In a clean food processor add the cilantro and chop finely. Add the avocados, sour cream and lime juice. Process until smooth and creamy. Season with kosher salt. 8. To serve, place a lettuce leaf on a plate, top with some of the chicken mushroom mixture, a little cilantro cream and some chili paste.

1

Mushroom Breakfast Pizza

Mushroom Breakfast Pizza —BROOKE MCLAY CHEEKY KITCHEN; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA) PREP: 10 MIN. • COOK: 20 MIN. MAKES: 2 PIZZAS

2

1 tube refrigerated pizza dough ¹₂ cup smoked mozzarella, Swiss or Gouda cheese, grated 3 Tbsp. low-fat mayonnaise 1 Tbsp. red onion, diced 2 eggs ¹₄ cup sliced mushrooms 2 Tbsp. bacon bits 1 tsp. fresh chopped parsley or thyme

1. Preheat oven to 400°. Unroll pizza

3

8

dough and cut into two large heart shapes with a sharp knife. Discard remaining dough. Roll the edges of the pizza up to make a crust. 2. In a small bowl, stir together cheese, mayonnaise and red onion. Spread the cheese mixture around the edges of each pizza, leaving an opening in the center of each heart. Crack an egg into the center space where there is no cheese. Sprinkle mushrooms and bacon bits around the edges of the pizza. Bake in preheated oven for 11-14 minutes, just until the whites of the eggs are cooked, but the yolks are still runny. 3. Remove from oven. Cool slightly. Sprinkle fresh parsley or thyme on top to garnish.

Meatball Stuffed Mushrooms —BROOKE MCLAY CHEEKY KITCHEN; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA) PREP: 10 MIN. • BAKE: 45 MIN. MAKES: 16 STUFFED MUSHROOMS

1 can (15 oz.) crushed fireroasted tomatoes 2 cloves garlic, finely chopped 3 Tbsp. fresh basil, chopped ¹₂ tsp. salt ¹₂ Tbsp. sugar 16 baby bella mushroom caps 16 meatballs 16 slices of mozzarella (1-inch square) 2 Tbsp. olive oil Salt and pepper to taste

1. Preheat oven to 350°. 2. In a shallow baking dish, add the tomatoes, garlic, basil, salt and sugar. Stir to mix. 3. Place the mushroom caps on top of the tomato sauce. Place meatballs inside the mushroom caps. Bake for 25 minutes. 4. Remove pan and top each meatball with mozzarella. 5. Drizzle olive oil over the mushrooms and meatballs. Sprinkle with salt and pepper. 6. Return to oven and bake for 10-15 minutes more, until the cheese melts and turns a light golden brown.

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COMFORT FOOD DIET

WorldMags.net BEST OF

COMFORT

FOOD DIET Think it’s impossible to enjoy the foods you crave and lose weight? Think again! With the Taste of Home Best of Comfort Food Diet Cookbook, you’ll find more than 700 recipes that pare down calories, fat, sodium or carbohydrates without skimping on the flavors your family loves.

Mixed Berry French Toast Bake

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Mixed Berry French Toast Bake

I love this recipe! Perfect for fussfree holiday breakfasts or company, it’s scrumptious and so easy to put together the night before. —AMY BERRY POLAND, ME PREP: 20 MIN. + CHILLING BAKE: 45 MIN. • MAKES: 8 SERVINGS

1 loaf (1 lb.) French bread, cubed 6 egg whites 3 eggs 1³₄ cups fat-free milk 1 tsp. sugar 1 tsp. ground cinnamon 1 tsp. vanilla extract ¹₄ tsp. salt 1 pkg. (12 oz.) frozen unsweetened mixed berries 2 Tbsp. cold butter ¹₃ cup packed brown sugar

1. Place bread cubes in a 13x9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight. 2. Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake the French toast, covered, at 350° for 30 minutes. 3. In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. PER SERVING 297 cal., 7 g fat (3 g sat. fat), 88 mg chol., 545 mg sodium, 46 g carb., 3 g fiber, 12 g pro.

Tuscan Pork Roast All you need is a handful of ingredients for this memorable entree. Treated to an herbed rub the night before, the pork needs little prep work before your dinner party. I’ve had so many compliments on how moist this roast is. —DIANE TOOMEY METHUEN, MA PREP: 10 MIN. + CHILLING BAKE: 1 HOUR + STANDING MAKES: 10 SERVINGS

3 garlic cloves, minced 2 Tbsp. olive oil

Tuscan Pork Roast

1 Tbsp. fennel seed, crushed 1 Tbsp. dried rosemary, crushed 1 tsp. salt ¹₄ tsp. pepper 1 boneless pork loin roast (3 lbs.)

1. In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight. 2. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°, basting occasionally with pan juices. Let meat stand for 10-15 minutes before slicing. PER SERVING 229 cal., 10 g fat (3 g sat. fat), 80 mg chol., 282 mg sodium, 1 g carb., 1 g fiber, 31 g pro.

Colorful Roasted Veggies My mom serves this delicious vegetable side dish pleasantly flavored with rosemary. It’s packed with nutrition.

5 cups fresh cauliflowerets 5 cups fresh broccoli florets ¹₄ to ¹₂ cup olive oil 3 Tbsp. lemon juice 3 garlic cloves, minced 1 Tbsp. dried rosemary, crushed 1 tsp. salt 1 tsp. pepper

1. Preheat oven to 400°. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over the vegetables and toss to coat. 2. Transfer to two greased 15x10x 1-in. baking pans. Bake, uncovered, for 20-25 minutes or until tender, stirring occasionally. PER SERVING 88 cal., 5 g fat (1 g sat.

fat), 0 chol., 228 mg sodium, 10 g carb., 4 g fiber, 3 g pro. Diabetic Exchanges: 2 vegetable, 1 fat.

—DIANE HARRISON MECHANICSBURG, PA PREP: 25 MIN. • BAKE: 20 MIN. MAKES: 12 SERVINGS

4 medium carrots, julienned 1¹₂ lbs. fresh asparagus, trimmed and halved 1 large green pepper, julienned 1 medium sweet red pepper, julienned 1 medium red onion, sliced and separated into rings

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Colorful Roasted Veggies

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COMFORT FOOD DIET

WorldMags.net Tiramisu Parfaits Tiramisu Parfaits

These are a long-time favorite dessert. I think they look so pretty with a drizzle of chocolate or cocoa on top. —NANCY GRANAMAN BURLINGTON, IA PREP: 40 MIN. + CHILLING MAKES: 6 SERVINGS

4¹₂ tsp. instant coffee granules ¹₃ cup boiling water 2 cups cold fat-free milk 2 pkg. (1 oz. each) sugar-free instant vanilla pudding mix 4 oz. fat-free cream cheese 1 pkg. (3 oz.) ladyfingers, split and cubed 2 cups fat-free whipped topping 2 Tbsp. miniature chocolate chips 1 tsp. baking cocoa

1. Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding. 2. Place ladyfinger cubes in a bowl; add coffee and toss to coat. Let stand for 5 minutes. 3. Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 Tbsp. chocolate chips. Repeat layers. 4. Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa. PER SERVING 189 cal., 3 g fat (1 g sat. fat), 55 mg chol., 573 mg sodium, 32 g carb., 1 g fiber, 7 g pro. Diabetic Exchange: 2 starch.

Cherry Chocolate Parfaits This refreshing layered dessert from our home economists looks as special as it tastes. Families will go for the budgetfriendly blend of chocolate cookies, cherry gelatin and creamy topping. —TASTE OF HOME TEST KITCHEN PREP: 15 MIN. + CHILLING MAKES: 4 SERVINGS

1 pkg. (.3 oz.) sugar-free cherry gelatin 1 cup boiling water ¹₂ cup reduced-fat sour cream ¹₄ tsp. almond extract

If yo ur l o ladydoesn’ cal gro cak finge t stock cer can e or sp rs, po serv ong und e in e cak a pi nch e .

¹₂ cup diet lemon-lime soda 8 reduced-fat Oreo cookies, crushed ¹₄ cup reduced-fat whipped topping

1. In a small bowl, dissolve gelatin in boiling water. Transfer ½ cup to another bowl; stir in sour cream and extract. Divide among four parfait glasses or dessert dishes. Refrigerate until firm, about 35 minutes. Stir soda into the remaining gelatin; cover and refrigerate until partially set. 2. To assemble, sprinkle half of the cookies over cherry layer. Top with soda mixture and remaining cookies. Refrigerate until firm. Just before serving, dollop with whipped topping. PER SERVING 146 cal., 5 g fat (3 g sat. fat), 10 mg chol., 207 mg sodium, 20 g carb., 1 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 fat.

HEALTHY AND HEARTY

Try the “anti-diet” diet plan—the Comfort Food Diet! The editors at Taste of Home have collected more than 700 all-time family favorites from previous editions of the best-selling Comfort Food Diet Cookbook and put them into one 512-page source. Get started on your new “diet” today and visit ShopTasteofHome.com ($19.99).

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MOST REQUESTED RECIPES Most Requested Recipes 2014 is your one-stop source for fresh, family-friendly recipes. With this preview, you’ll enjoy a sampling of the dishes our readers clamor for again and again!

Maple & Blue Cheese Steak page 48

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MOST REQUESTED

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MOST REQUESTED

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3. Drain and discard marinade.

Lava Chocolate Cakes

Lava Chocolate Cakes

4. Remove ramekins to a wire rack to

True decadence at its best, this dreamy chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners’ sugar, you’ll want to lick the plate clean!

cool for 5 minutes. Carefully run a small knife around cakes to loosen. Invert warm cakes onto serving plates. Lift ramekins off cakes. Serve warm with whipped cream or sprinkle with additional confectioners’ sugar if desired. PER SERVING 583 cal., 37 g fat (21 g sat.

—TASTE OF HOME COOKING SCHOOL START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

4 tsp. sugar ¹₂ cup butter, cubed 4 oz. semisweet chocolate, chopped 1 cup confectioners’ sugar 2 eggs 2 egg yolks 1¹₂ tsp. instant coffee granules ³₄ tsp. vanilla extract 6 Tbsp. all-purpose flour ¹₂ tsp. salt Whipped cream, optional Additional confectioners’ sugar, optional

1. Grease the bottom and sides of four 6-oz. ramekins; sprinkle each with 1 tsp. sugar. Place ramekins on a baking sheet; set aside. 2. In a medium microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in confectioners’ sugar until smooth. Whisk in the eggs, egg yolks, instant coffee and vanilla. Stir in flour and salt; spoon batter into prepared ramekins. 3. Bake at 400° for about 12 minutes or until a thermometer reads 160° and cake sides are set and centers are soft.

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fat), 268 mg chol., 496 mg sodium, 60 g carb., 2 g fiber, 8 g pro.

Maple & Blue Cheese Steak This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal!

Sprinkle steak with salt and pepper. Grill, over medium heat, for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing. 4. Place reserved marinade in a small saucepan. Bring to a boil; cook until liquid is reduced to ¼ cup, about 2 minutes. Divide steak slices between two plates. Drizzle with sauce; sprinkle with blue cheese and pecans. PER SERVING 475 cal., 23 g fat (8 g sat. fat), 86 mg chol., 689 mg sodium, 38 g carb., 1 g fiber, 29 g pro.

Balsamic Green Bean Salad Serve up those green beans in a whole new way! The tangy flavors and crunch of this eye-appealing side complement any special meal or holiday potluck. —MEGAN SPENCER FARMINGTON HILLS, MI PREP: 30 MIN. + CHILLING MAKES: 16 SERVINGS

—SUSAN JERROTT BEDFORD, NS PREP: 20 MIN. + MARINATING GRILL: 10 MIN. • MAKES: 2 SERVINGS

6 6 2 1

Tbsp. balsamic vinegar Tbsp. maple syrup, divided Tbsp. plus 1¹₂ tsp. Dijon mustard Tbsp. minced fresh thyme or ¹₄ tsp. dried thyme ¹₂ lb. beef top sirloin steak 2 Tbsp. chopped pecans 1¹₂ tsp. olive oil ¹₈ tsp. salt ¹₈ tsp. pepper ¹₄ cup crumbled blue cheese

1. In a small bowl, combine the vinegar, 5 Tbsp. maple syrup, mustard and thyme. Pour ⅔ cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for up to 3 hours. Cover and refrigerate remaining marinade. 2. Meanwhile, in a small skillet, saute pecans in oil until toasted. Stir in remaining maple syrup. Bring to a boil; cook for 1 minute, stirring constantly. Remove from skillet and spread onto waxed paper to cool completely.

WorldMags.net tasteofhome.com/cooking-school spring 2014

2 lbs. fresh green beans, trimmed and cut into 1¹₂-in. pieces ¹₄ cup olive oil 3 Tbsp. lemon juice 3 Tbsp. balsamic vinegar ¹₄ tsp. salt ¹₄ tsp. garlic powder ¹₄ tsp. ground mustard ¹₈ tsp. pepper 1 large red onion, chopped 4 cups cherry tomatoes, halved 1 cup (4 oz.) crumbled feta cheese

Balsamic Green Bean Salad

WorldMags.net One Skillet Lasagna

1. Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. 2. In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in the tomatoes and cheese.

PER SERVING 77 cal., 5 g fat (1 g sat. fat),

4 mg chol., 112 mg sodium, 7 g carb., 3 g fiber, 3 g pro. Diabetic Exchanges: 1 vegetable, 1 fat.

Italian BLTs The brilliant method of toasting BLTs in a coating of crispy bread crumbs takes these sandwiches from satisfying to spectacular. —JOYCE MOUL YORK HAVEN, PA START TO FINISH: 20 MIN. MAKES: 2 SERVINGS

2 turkey bacon strips, diced 4 slices Italian bread (¹₂ in. thick) 2 slices reduced-fat provolone cheese 2 lettuce leaves 1 small tomato, sliced 4 tsp. fat-free Italian salad dressing ¹₃ cup panko (Japanese) bread crumbs Butter-flavored cooking spray ¹₂ tsp. olive oil

1. In a small skillet, cook bacon over medium heat until crisp. Layer two bread slices with cheese, bacon, lettuce and tomato; top with remaining bread. 2. Brush outsides of sandwiches with salad dressing. Place bread crumbs in a shallow bowl. Coat sandwiches with bread crumbs; spray with butterflavored cooking spray. 3. In a large skillet over medium heat, toast sandwiches in oil for 2-3 minutes on each side or until bread is lightly browned. PER SERVING 272 cal., 11 g fat (4 g sat.

fat), 25 mg chol., 761 mg sodium, 30 g carb., 2 g fiber, 13 g pro. Diabetic Exchanges: 2 starch, 2 lean meat.

One Skillet Lasagna This is hands-down one of the best skillet lasagna recipes you’ll ever taste. With classic flavors and cheesy layers, it’s definitely kid-friendly, too. —TASTE OF HOME TEST KITCHEN START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

³₄ lb. ground beef 2 garlic cloves, minced 1 can (14¹₂ oz.) diced tomatoes with basil, oregano and garlic, undrained 2 jars (14 oz. each) spaghetti sauce ²₃ cup condensed cream of onion soup, undiluted 2 eggs, lightly beaten 1¹₄ cups 1% cottage cheese ³₄ tsp. Italian seasoning 9 no-cook lasagna noodles ¹₂ cup shredded Colby-Monterey Jack cheese ¹₂ cup shredded part-skim mozzarella cheese

1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes and spaghetti sauce; heat through. Transfer to a large bowl. 2. In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning. 3. Return 1 cup meat sauce to the skillet; spread evenly. Layer with

1 cup cottage cheese mixture,

1½ cups meat sauce and half of the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until the noodles are tender. 4. Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted. PER SERVING 478 cal., 20 g fat (8 g sat.

fat), 128 mg chol., 1,552 mg sodium, 43 g carb., 4 g fiber, 31 g pro.

GET A TASTE OF THE BEST With so many Taste of Home readers singing the praises of their all-time favorites, it seemed only natural to pool these best-loved creations into one handy source. Discover time-tested recipes that are sure to be a hit on any dinner table inside the pages of Most Requested Recipes 2014. Order yours at ShopTasteofHome.com ($24.99)!

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y s u B y l i m Fa

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FAVORITES

for Get a game plan ew of our vi h this pre time is short. Witore ways to get meals on en h w ts h ig n n o en m dinners e revolution! rites, you’ll find ev Busy Family Favo . Join the fuss-free dinnertim the table in a snap

Texas Tacos

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Texas Tacos

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Four-Cheese Chicken Fettuccine

I created this recipe by combining a bunch of ingredients that my kids like. I often keep the beef mixture warm in a slow cooker so the kids can quickly stuff it into taco shells after an afternoon of rigorous soccer practice. —SUSAN SCULLY MASON, OH START TO FINISH: 30 MIN. MAKES: 10 SERVINGS

1¹₂ 1 1 1 1¹₃ 1 2 ¹₂ 1 20

lbs. lean ground beef (90% lean) medium sweet red pepper, chopped small onion, chopped can (14¹₂ oz.) diced tomatoes, drained cups frozen corn, thawed can (8 oz.) tomato sauce Tbsp. chili powder tsp. salt pkg. (8.8 oz.) ready-to-serve brown rice taco shells Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

1. In a Dutch oven, cook beef, red pepper and onion over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles. Drain. 2. Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice. PER SERVING 294 cal., 11 g fat (4 g sat. fat), 42 mg chol., 420 mg sodium, 30 g carb., 3 g fiber, 17 g pro. Diabetic Exchanges: 2 starch, 2 lean meat.

1 pkg. (8 oz.) cream cheese, cubed 1 jar (4¹₂ oz.) sliced mushrooms, drained 1 cup heavy whipping cream ¹₂ cup butter ¹₄ tsp. garlic powder ³₄ cup grated Parmesan cheese ¹₂ cup shredded part-skim mozzarella cheese ¹₂ cup shredded Swiss cheese 2¹₂ cups cubed cooked chicken TOPPING

¹₃ cup seasoned bread crumbs 2 Tbsp. butter, melted 1 to 2 Tbsp. grated Parmesan cheese

1. Cook fettuccine according to package directions.

Four-Cheese Chicken Fettuccine As a cattle rancher, my husband’s a big fan of beef. For him to comment on a poultry dish is rare, but he always tells me, “I love this casserole!” After first tasting it at a potluck, I now fix it for my family at least once or twice a month—and I’m asked to take it to most every get-together. —ROCHELLE BROWNLEE BIG TIMBER, MT PREP: 20 MIN. • BAKE: 30 MIN. MAKES: 6-8 SERVINGS

8 oz. uncooked fettuccine 1 can (10³₄ oz.) condensed cream of mushroom soup, undiluted

Raspberry Angel Cake Not only is this a refreshing dessert, but it’s also virtually fat-free and has no cholesterol. Best of all, it’s a special and delicious treat that comes together easily. —SHERI ERICKSON MONTROSE, IA PREP: 15 MIN. • BAKE: 45 MIN. + COOLING MAKES: 12 SERVINGS

1 pkg. (16 oz.) angel food cake mix

¹₂ tsp. almond extract ¹₂ tsp. vanilla extract 1 pkg. (.3 oz.) sugar-free raspberry gelatin 1 pkg. (12 oz.) frozen unsweetened raspberries, thawed 1 Tbsp. sugar

2. Meanwhile, in a large kettle,

1. Prepare cake batter according to

combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. 3. Transfer to a shallow greased 2½-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown. PER SERVING 641 cal., 47 g fat (27 g sat. fat), 167 mg chol., 895 mg sodium, 29 g carb., 2 g fiber, 28 g pro.

package directions. Fold in extracts. Spoon two-thirds of the batter into an ungreased 10-in. tube pan. Add gelatin powder to remaining batter; drop by tablespoonfuls over batter in pan. Cut through with a knife to swirl. 2. Bake according to the package directions. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Carefully run a knife around sides of pan to remove cake; slice. 3. Combine raspberries and sugar; serve over cake slices. PER SERVING 155 cal., trace fat (0 sat. fat), 0 chol., 224 mg sodium, 35 g carb., 1 g fiber, 4 g pro. Diabetic Exchange: 2 starch.

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BUSY FAMILY

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Apricot Beef Broccoli Stir-Fry

Apricot slices give a burst of fruit flavor to my easy stir-fry creation. This is a simply delicious blending of broccoli, onion, cherry tomatoes and strips of beef. —SUSAN PAYNE CORNER BROOK, NL START TO FINISH: 20 MIN. MAKES: 6 SERVINGS

1 can (15 oz.) apricot halves 2 Tbsp. cornstarch ³₄ cup beef broth 2 Tbsp. reduced-sodium soy sauce 1¹₂ lbs. beef top round or beef sirloin steak, cut into thin strips 1 Tbsp. canola oil 2 cups fresh broccoli florets ¹₂ cup chopped onion 1 cup cherry tomatoes Hot cooked rice

Peanut Butter-Filled Brownie Cupcakes

1. Drain apricots, reserving ¼ cup juice. Cut apricots in quarters and set aside. In a small bowl, whisk the cornstarch, broth, soy sauce and reserved juice until smooth; set aside. 2. In a large skillet or wok, stir-fry beef in oil for 3 minutes. Add broccoli and onion; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Stir sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and reserved apricots; cook until heated through. Serve over rice. PER SERVING 249 cal., 10 g fat (3 g sat. fat), 72 mg chol., 324 mg sodium, 10 g carb., 2 g fiber, 28 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Apricot Beef Stir-Fry

Peanut Butter-Filled Brownie Cupcakes I have made this outstandingly delicious recipe for years. These rich cupcakes are so decadent. —CAROL GILLESPIE CHAMBERSBURG, PA PREP: 15 MIN. • BAKE: 15 MIN. + COOLING MAKES: 1 DOZEN

1 pkg. fudge brownie mix (8-in. square pan size) ¹₂ cup miniature semisweet chocolate chips ¹₃ cup creamy peanut butter 3 Tbsp. cream cheese, softened 1 egg ¹₄ cup sugar Confectioners’ sugar

1. Preheat oven to 350°. Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. 2. Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. 3. Bake 15-20 minutes or until a toothpick inserted in brownie portion

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comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners’ sugar. Store in the refrigerator. PER SERVING 328 cal., 18 g fat (5 g sat. fat), 40 mg chol., 201 mg sodium, 39 g carb., 2 g fiber, 5 g pro.

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Taste of Home readers know how to get dinner on the table without breaking their backs. And now you can, too! With 133 pages of recipes from the country’s smartest home cooks, Busy Family Favorites gets you in and out of the kitchen in a flash—so you can spend more time with the ones you love. Get your copy on newstands until June 10th ($9.99)!

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WorldMags.net ACROSS

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RECIPES AMERICA Sink your teeth into recipes from the greatest cooks in the country—home cooks just like you! Plus, go on a road trip with our Culinary Specialists and learn more about their favorites with this sneak peek at Recipes Across America.

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“I love mushrooms, and the morel mushroom has an earthy, nutty and smoky flavor that adds a wonderful depth to this dish. Don’t forget to strain and save the soaking liquid from the morels; use it in your sauce or save and freeze for a broth or soup.” —CHERYL COHEN Morel Mushroom Ravioli Cheryl’s pick page 54

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This swe bake, bu et treat is a cinc t spe h to the spot cial enough to s teal light on a dessert ny holiday table.

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“Some people say this rich cake is so named because it resembles the muddy banks of the mighty Mississippi River. No matter where the name comes from, this Mississippi girl loves Mississippi Mud Pie!” —MICHELLE ROBERTS

Mud Cake Ideal for special occasions, this rich version of mud pie is a classic. —PRISCILLA PRESCOTT FOREST CITY, NC PREP: 30 MIN. BAKE: 30 MIN. + COOLING MAKES: 6 SERVINGS

¹₄ cup butter, softened ¹₂ cup sugar 1 egg

¹₂ tsp. vanilla extract ¹₄ cup all-purpose flour 3 Tbsp. baking cocoa

¹₄ tsp. salt 2 Tbsp. chopped pecans FROSTING

3 Tbsp. butter 1 Tbsp. plus 2 tsp. 2% milk

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Mud Cake Michelle’s pick

2 tsp. baking cocoa 1 cup confectioners’ sugar ¹₈ tsp. vanilla extract ¹₃ cup marshmallow creme 2 Tbsp. coarsely chopped pecans

1. Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream

butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. 2. Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. 3. For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners’ sugar and vanilla. 4. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 Tbsp. of frosting over creme; cut through with a knife to swirl. Cool completely. 5. Carefully run a knife around edge of pan to loosen; remove

sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans. PER SERVING 416 cal., 21 g fat (10 g sat.

fat), 78 mg chol., 327 mg sodium, 57 g carb., 1 g fiber, 3 g pro.

Morel Mushroom Ravioli My friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors, are invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It’s absolutely delicious. —KELLY KNOBLOCK EMMETT, ID PREP: 35 MIN. • COOK: 5 MIN./BATCH MAKES: 4 SERVINGS

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²₃ oz. dried morel mushrooms ¹₄ cup olive oil ¹₂ cup finely chopped onion 2 cups coarsely chopped baby portobello mushrooms 12 garlic cloves, minced 4 oz. reduced-fat cream cheese ¹₃ cup shredded Asiago cheese ¹₄ tsp. salt ¹₄ tsp. pepper 48 wonton wrappers

WorldMags.net “For even more flavor, try cooking

2 cups pasta sauce of your choice 2 Tbsp. shredded Parmesan cheese 1 Tbsp. minced fresh Italian parsley

1. Place mushrooms in a small bowl; add warm water to cover. Soak for 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop. 2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool. 3. Place 1 Tbsp. filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.) 4. In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.

the pork chops first. Simply remove the chops from the pan, place them on a plate and cover with foil while making the sauce. Any brown bits or drippings left from the chops will only add to the flavor of the sauce.” —KAREN DAVIS 1. In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. 2. Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops.

In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce. PER SERVING 356 cal., 16 g fat (4 g sat. fat), 86 mg chol., 509 mg sodium, 16 g carb., 2 g fiber, 32 g pro. Diabetic Exchanges: 4 lean meat, 1½ fat, 1 fruit.

Pork Chops with Cherry Sauce Enjoy the tempting flavor of this dish. The spice rub also works well on lamb or beef. —KENDRA DOSS COLORADO SPRINGS, CO START TO FINISH: 25 MIN. MAKES: 2 SERVINGS

1 Tbsp. finely chopped shallot 1 tsp. olive oil 1 cup fresh or frozen pitted dark sweet cherries, halved ¹₃ cup ruby port wine 1 tsp. balsamic vinegar ¹₈ tsp. salt PORK CHOPS

1 tsp. coriander seeds, crushed

³₄ tsp. ground mustard ¹₄ tsp. salt ¹₄ tsp. pepper 2 bone-in pork loin chops (7 oz. each) 2 tsp. olive oil

Pork Chops with Cherry Suace Karen’s pick

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WorldMags.net Blue Cheese Clubs “If you boil potatoes for the filling, reserve the potato water for boiling the pierogies, which will give them some added flavor.” —GUY KLINZING

These sandwiches look so elegant, but they’re really easy to make. They’re loaded with plenty of turkey, and the blue cheese spread offers a nice zip.

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—NANCY JO LEFFLER DEPAUW, IN START TO FINISH: 25 MIN. MAKES: 4 SERVINGS

1 pkg. (3 oz.) cream cheese, softened ¹₂ cup crumbled blue cheese 4 Tbsp. mayonnaise, divided 1 tsp. dried minced onion Dash salt and pepper Dash Worcestershire sauce 8 slices white bread, toasted 8 slices tomato 8 slices deli turkey 4 slices Swiss cheese 4 slices whole wheat bread, toasted 8 bacon strips, cooked 4 lettuce leaves

Homemade Pierogies Guy’s pick

Homemade Pierogies Pierogies are dumplings or tiny pies stuffed with a filling—often potatoes and cheese—and boiled, then cooked in butter. Our friends always ask us to bring them to potlucks. —DIANE GAWRYS MANCHESTER, TN PREP: 1 HOUR + FREEZING COOK: 5 MIN./BATCH • MAKES: 18 SERVING

5 1 1 3

cups all-purpose flour tsp. salt cup water eggs ¹₂ cup butter, softened FILLING

4 medium potatoes, peeled and cubed 2 medium onions, chopped 2 Tbsp. butter 5 oz. cream cheese, softened ¹₂ tsp. salt ¹₂ tsp. pepper ADDITIONAL INGREDIENTS (FOR EACH SERVING) ¹₄ cup chopped onion 1 Tbsp. butter Minced fresh parsley

1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 Tbsp. of

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water or flour if needed. Let rest, covered, 15 to 30 minutes. 2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Meanwhile, in a large skillet, saute onions in butter until tender; set aside. 3. Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside. 4. Divide dough into four parts. On a lightly floured surface, roll one portion of dough to ⅛-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 tsp. of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. 5. Bring a Dutch oven of water to a boil; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon. In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley. PER SERVING 372 cal., 22 g fat (13 g sat. fat), 91 mg chol., 361 mg sodium, 39 g carb., 2 g fiber, 7 g pro.

1. In a small bowl, beat cream cheese until smooth. Beat in the blue cheese, 1 Tbsp. mayonnaise, onion, salt, pepper and Worcestershire sauce until blended. 2. Spread over four slices of white bread; layer with tomato, turkey, Swiss cheese, wheat bread, bacon and lettuce. Spread remaining mayonnaise over remaining white bread; place over lettuce. Secure with toothpicks; cut into triangles. PER SERVING 664 cal., 40 g fat (17 g sat. fat), 98 mg chol., 1,606 mg sodium, 41 g carb., 4 g fiber, 33 g pro.

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Blue Cheese Clubs Dana’s pick

WorldMags.net “It wasn’t until the late-19th century that these delightful dishes were considered desserts. Before then, it wouldn’t be unusual to find a fruit slump gracing an early American table as breakfast, a first course or even as a main dish. Go ahead and follow suit … I won’t tell!. ” —ERIC VILLEGAS

Blueberry Slump Eric’s pick

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“I’ve found that you can save time by laying out all of your sandwich items and making a bunch at once, rather than one at a time. Also, if you’re in a hurry, cooking the cream cheese in the microwave for about 10 seconds will soften it.” —DANA ELLIOTT

Blueberry Slump My mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of cream on the table. My husband and I have been eating it for over 65 years, but the recipe is even older! —ELEANORE EBELING BREWSTER, MN START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

3 cups fresh or frozen blueberries

¹₂ cup sugar 1¹₄ cups water 1 1 1 2 2

tsp. finely grated lemon peel Tbsp. lemon juice cup all-purpose flour Tbsp. sugar tsp. baking powder ¹₂ tsp. salt 1 Tbsp. butter

¹₂ cup milk Cream or whipped cream, optional

1. In a large heavy saucepan, combine the blueberries, sugar, water, lemon peel and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. 2. Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir until moistened. 3. Drop dough by spoonfuls onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift the lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired.

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Rabanadas (Portuguese French Toast)

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I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —ANA PAULA CIOFFI HAYWARD, CA PREP: 15 MIN. • COOK: 5 MIN./BATCH MAKES: 6 SERVINGS

1 2 4 2

cup sugar Tbsp. ground cinnamon eggs cups 2% milk Oil for frying 1 loaf (8 oz.) French bread, cut into 1-in. slices

1. In a small bowl, mix sugar and

cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. 2. In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on the paper towels. 3. Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.

“Jicama is a root vegetable that has a sweet and nutty flavor. When purchasing jicama, look for firm tubers that feel heavy for their size. Cut up leftover jicama and serve with your favorite salad for a boost of vitamin C. ”

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“For best results, let the bread dry out a bit and become slightly stale. That way, it can better soak up the egg mixture.” —KRISTI LARSON

—JAMIE DUNN

Tex-Mex Spinach Sald Jamie’s pick

Tex-Mex Spinach Salad I’m new to jicama, a root vegetable that’s popular in Mexican and Southwestern cooking. It lends plenty of crunch to this no-fuss salad and blends well with the other zippy ingredients. —DEBORAH WILLIAMS PEORIA, AZ START TO FINISH: 15 MIN. MAKES: 10 SERVINGS

1 pkg. (6 oz.) fresh baby spinach 4 medium tomatoes, chopped 1¹₂ cups cubed peeled jicama ³₄ cup shredded Mexican cheese blend 1 medium sweet red pepper, chopped 1 can (2¹₄ oz.) sliced ripe olives, drained ²₃ cup chipotle ranch salad dressing Rabanadas Kristi’s pick

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In a salad bowl, combine the first six ingredients. Serve with dressing. PER SERVING 125 cal., 10 g fat (2 g sat. fat), 10 mg chol., 244 mg sodium, 7 g carb., 2 g fiber, 3 g pro.

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Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool. 2. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 Tbsp. drippings. In the drippings, saute onion until tender. 3. Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. 4. Cut the potatoes into ¼-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm. PER SERVING 349 cal., 8 g fat (3 g sat.

fat), 9 mg chol., 706 mg sodium, 65 g carb., 3 g fiber, 5 g pro.

Authentic German Potato Salad This recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ’50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift!

UNITED TASTES OF AMERICA Packed with more than 700 regional favorites from across the country, Recipes Across America is a must-have for home cooks coast to coast. Order your copy now at ShopTasteofHome.com ($24.99).

“Nobody wants to serve a mushy potato salad. To ensure your spuds aren’t overcooked, fill a Dutch oven with two parts water and one part vinegar. Add a dash of kosher salt and bring to a boil. Add the potatoes and gently simmer until tender, using a fork to test for doneness.. ” —MICHAEL BARNA Authentic German Potato Salad Michael’s pick

—VIOLETTE KLEVORN WASHINGTON, MO PREP: 30 MIN. + COOLING • COOK: 20 MIN. MAKES: 8 SERVINGS

3 lbs. medium red potatoes 5 bacon strips, diced 1 medium onion, chopped ¹₄ cup all-purpose flour 2 tsp. salt ¹₄ tsp. celery seed ¹₄ tsp. pepper 1¹₄ cups sugar 1 cup cider vinegar ³₄ cup water 3 Tbsp. minced fresh parsley

1. Place potatoes in a Dutch oven; cover with water. Bring to a boil.

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TASTE OF HOME

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Guacamole Mash-Up Grab the avocados and the chips and get to scoopin’ with these nifty techniques from Erin Puariea of our Cooking School. Oh, and they work like a charm on three awesome reader recipes.

cook ing school

TIPS

G OT TA H AV E G UAC

“When life gives you less-thanripe avocados, here’s how to get them into a big bowl of guacamole ASAP. Place avocados in a paper bag with an apple or banana. Poke the bag a few times with a toothpick or scissors and let ripen at room temperature for a day or two. The more fruit, the —ERIN PUARIEA GENERAL MANAGER, TASTE OF HOME COOKING SCHOOL faster the results.”

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Did you know?

Americans tackle 53.5 million pounds of guacamole every Super Bowl Sunday. That’s enough to cover a football field more than 20 feet deep. Dig into more fun factoids and tasty recipes in Absolutely Avocados by Gaby Dalkin, Houghton Mifflin Harcourt, $18.

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EAT SMART FAST FIX

Chunky Mango Guacamole EAT SMART FAST FIX

EAT SMART FAST FIX

Three-Pepper Guacamole

Homemade Guacamole

If you’re serious about guacamole, use a molcajete. The lava stone makes a big difference in the pepper paste. —LAURA LEVY LYONS, CO START TO FINISH: 25 MIN. MAKES: 4 CUPS

3 Tbsp. plus ¹₄ cup minced fresh cilantro, divided 4 Tbsp. finely chopped onion, divided 3 Tbsp. minced seeded jalapeno pepper 1 Tbsp. minced seeded serrano pepper 2 to 3 tsp. chopped chipotle pepper in adobo sauce 3 garlic cloves, minced ¹₂ tsp. salt 4 medium ripe avocados, peeled and cubed ¹₃ cup finely chopped tomatoes Tortilla chips

My daughters call my guacamole “five-finger,” to remember it’s made with just five ingredients—avocado, onion, cilantro, lime juice and salt. —NANETTE HILTON LAS VEGAS, NV START TO FINISH: 10 MIN. MAKES: 2 CUPS

3 medium ripe avocados, peeled and cubed ¹₄ cup finely chopped onion ¹₄ cup minced fresh cilantro 2 Tbsp. lime juice ¹₈ tsp. salt Tortilla chips

In a bowl, mash avocados with a fork. Stir in onion, cilantro, lime juice and salt. Serve with chips. PER (1/ 4 CUP) SERVING 111 cal., 10 g fat (1 g sat. fat), 0 chol., 43 mg sodium, 6 g carb., 5 g fiber, 1 g pro. Diabetic Exchanges: 2 fat, ½ starch.

To serve a crowd, double this recipe. You can prep the other veggies ahead, but add avocado just before serving. —DIANA NIENBERG MCCOMB, OH START TO FINISH: 15 MIN. MAKES: 4 CUPS

3 medium ripe avocados, peeled and chopped 1 large mango, peeled and chopped 1 large tomato, chopped 1 small red onion, chopped ¹₄ cup chopped fresh cilantro 3 Tbsp. lime juice 1 tsp. salt Assorted fresh vegetables and tortilla chips

In a large bowl, combine avocados, mango, tomato, onion and cilantro; stir in lime juice and salt. Serve with vegetables and chips. PER (1/ 4 CUP) SERVING 67 cal., 5 g fat (1 g sat. fat), 0 chol., 151 mg sodium, 6 g carb., 3 g fiber, 1 g pro. Diabetic Exchanges: 1 fat, ½ starch.

In a large bowl, combine 3 Tbsp. cilantro, 2 Tbsp. onion, peppers, garlic and salt; mash together with a fork. Stir in avocados; fold in tomatoes and remaining cilantro and onion. Serve with chips. NOTE Wear disposable gloves when cutting hot peppers. PER (1/ 4 CUP) SERVING 76 cal., 7 g fat (1 g sat. fat), 0 chol., 82 mg sodium, 4 g carb., 3 g fiber, 1 g pro. Diabetic Exchange: 1½ fat.

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TASTE OF HOME

S LI C E ’ E M

WorldMags.net K E E P IT G R E E N

mas Place a h p ou e d g u a sp o on r in g ove ca w a t to m a m o l e b r er s e tays ke sure fore t on t op. he

1 Cut into the ripe avocado stem to stern until you hit the seed. Repeat to cut the ’cado into quarters.

2 Twist to separate.

You sure can mash your guac ahead. To keep the dip nice and green, just cover it with a little water. The extra layer shields it from oxygen and banishes browning. • In an airtight container, use a spoon to flatten the surface of your guacamole and remove any air pockets. • Gently pour in about a half inch of water to cover guacamole. • Refrigerate, covered, up to two days. To serve, carefully pour off water and stir guacamole.

3 Pull out the seed.

Fiesta Fixings Hey, sports fans (snack fans, too)! Get

4

these game-changers on your grocery list: crispy, authentic Donkey Chips, donkeychips.com, $4; Jose Cuervo’s Original Margarita Mix (psst: It’s a Taste of Home Facebook-fan favorite), $5; and 100-calorie Wholly Guacamole Minis, $5.

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 dinnertime. Subscribe at ShopTasteofHome.com.

Pull the skin back like a banana peel. Pretty cool, huh? Slice as you like.

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GET MORE! Guac ’n’ roll with readers’ favorite WorldMags.net tasteofhome.com/cooking-school spring 2014 recipes at tasteofhome.com/guacamole.

WorldMags.net Pulling Some Strings Keeping a Floss finds a home in the kitchen!

Did you know that your dental floss has more than one use? Here are some new ways your floss can pull double duty! • TRUSS (OR TIE) those big roasts to ensure nice, even cooking. And if you’re out of kitchen string, floss will work in a pinch! Just avoid the minty kind. • UNSTICK COOKIES from the baking sheet. Instead of serving crumbled cookies, shimmy a bit of floss under each cookie and slide it neatly between the cookie and the pan. • CREATE A SLICE in foods such as soft cheeses and dough. Slide the floss underneath to where you want the slice to be and crisscross the floss around the outside. It will come out picture-perfect every time! Try this technique on cinnamon rolls like these.

well-stocked pantry Have these basic ingredients on hand to make mealtime planning a breeze! SPICES & SEASONINGS

Garlic Powder Powdered Ginger Cayenne Pepper Oregano Rosemary Chili Powder Ground Nutmeg Sage

Onion Powder Curry Powder Basil Thyme Red Pepper Flakes Ground Cinnamon Paprika Parsley

PASTA & GRAINS

Oatmeal Rice Spaghetti & Other Pasta BAKING INGREDIENTS

Cappuccino Cinnamon Rolls Distinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they’re still warm—they won’t last long! —SHERRI COX LUCASVILLE, OH PREP: 45 MIN. + RISING • BAKE: 25 MIN. MAKES: 1 DOZEN

1 pkg. (¹₄ oz.) active dry yeast 1 cup warm water (110° to 115°) ³₄ cup warm milk (110° to 115°) ¹₂ cup warm buttermilk (110° to 115°) 3 Tbsp. sugar 2 Tbsp. butter, softened 1¹₄ tsp. salt 5¹₂ to 6 cups all-purpose flour FILLING

DENTAL FLOSS: ISTOCKPHOTO.COM/DNY59

¹₄ cup butter, melted 1 cup packed brown sugar 4 tsp. instant coffee granules 2 tsp. ground cinnamon ICING

1¹₂ cups confectioners’ sugar 2 Tbsp. butter, softened 1 to 2 Tbsp. milk 2 tsp. cappuccino mix ¹₂ tsp. vanilla extract

1. In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and

4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Turn 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 and let rise in a warm place until doubled, about 1 hour. 3. Punch dough down; turn onto a floured surface. Roll into an 18-in. x 12-in. rectangle; brush with butter. Combine the brown sugar, coffee granules and cinnamon; sprinkle over dough to within ½ in. of edges. 4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. 5. Bake at 350° for 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm. PER SERVING 1 roll equals 436 cal., 9 g fat (5 g sat. fat), 22 mg chol., 328 mg sodium, 82 g carb., 2 g fiber, 7 g pro.

Baking Powder Cornstarch Whole Wheat Flour White Sugar Yeast

Baking Soda White Flour Unsweetened Cocoa Brown Sugar Vanilla Extract

CONDIMENTS

Honey Tabasco Sauce Soy Sauce Ketchup Mayonnaise Vegetable Oil Canola Oil Olive Oil Cooking Oil Spray Apple Cider Vinegar Red Wine Vinegar Mustard Worcestershire Sauce FRESH PRODUCE

Onions Potatoes

Garlic

IN THE REFRIGERATOR

Cheddar Cheese Milk or Soymilk Butter

Eggs Sour Cream

IN THE FREEZER

Cooked Beans Chicken Breast Hamburger

Cooked Rice Cheese (for baking) Other Meats

CUPBOARD

Canned Tuna Lemon Juice Tomato Sauce Tomato Paste Cream Soups Raisins Canned Diced Tomatoes Chicken Broth, Bouillon, or Base Beef Broth, Bouillon, or Base

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COVER RECIPE

D IY FE T TU CC I N E WorldMags.net

1 Cutting your own fettuccine is easy—and pretty fun to do! First, divide your large ball of pasta dough into six wedges—like a pie.

2 Shape into balls. Cover with plastic wrap and let rest for 30 minutes.

“I’ve been making this for the family for years. It’s both simple and indulgent enough to make it a go-to recipe.” —ANNE MILLER GREENFIELD, WI

Lemon-Garlic Cream Fettuccine PREP: 25 MIN. • COOK: 15 MIN. MAKES: 4 SERVINGS

3 2 2 8

tsp. grated lemon peel tsp. minced fresh parsley garlic cloves, minced oz. uncooked fettuccine

SAUCE

¹₄ cup butter 1 small onion, chopped 2 garlic cloves, minced 1 tsp. grated lemon peel ¹₂ cup heavy whipping cream ¹₄ tsp. salt ¹₈ tsp. pepper

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3 4 2 2 2

oz. cream cheese, cubed Tbsp. lemon juice plum tomatoes, chopped tsp. minced fresh parsley Grated Parmesan cheese, optional

Roll each ball into a 10x8-in. rectangle, dusting lightly with flour as you go.

1. In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain. 2. For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon peel; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. 3. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.

WorldMags.net tasteofhome.com/cooking-school spring 2014

4 Roll up jelly-roll style.

5

1 roll = 32 strips ( 1 serving )

Cut into ¹(₄-in.-wide strips. Cook in boiling water 1-3 minutes.

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Mitch Cooper

To Consumer: Offer good only on product(s) indicated, limited to one coupon per purchase. To Retailer: Johnsonville Sausage will redeem this coupon for face value plus 8¢ handling, if submitted in compliance with Johnsonville’s printed redemption policy. Cash value 1/20 of 1¢. Mail coupons to: Johnsonville Sausage, CMS Dept. 77782, 1 Fawcett Drive, Del Rio, TX 78840. © 2014 Johnsonville Sausage

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Jenni Sharp, RD; Irene Yeh

JOHNSONVILLE® FRESH ITALIAN SAUSAGE!

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Pegg y Woodward, RD

ONE PACKAGE, ANY FLAVOR

VICE PRESIDENT, CHIEF SALES OFFICER

EXECUTIVE ASSISTANT Marie Brannon

ASSOCIATE FOOD EDITOR Krista Lanphier RECIPE EDITORS Mar y King; Annie Rundle;

SAVE $1

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EXPIRES: 09/30/14

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WorldMags.net 11 RECIPE INDEX

Bacon Potato Waffles

RECIPE INDEX APPETIZERS & SNACKS Chunky Mango Guacamole 61 Crab Deviled Eggs 23 Homemade Guacamole 61 Mexican Tortilla Roll-Ups 35 Minced Chicken & Mushrooms with Lettuce Cups 42 Mushroom Pine Nut Pinwheels 42 Three-Pepper Guacamole 61 BREADS Cappuccino Cinnamon Rolls 63 BREAKFAST & BRUNCH Bacon Potato Waffles 11 Blarney Breakfast Bake 22 BLT Egg Bake 25 Easter Meringue Cups 22 Italian Brunch Torte 9 Mixed Berry French Toast Bake 45 Mushroom Breakfast Pizza 43 Orange-Cinnamon French Toast 25 Potato Ham Omelet Pie 37 Rabanadas (Portuguese French Toast) 58 Spicy Egg Bake 23 DESSERTS Almond Torte 12 Blueberry Slump 57 Cherry Chocolate Parfaits 46 Chocolate Cannoli 8 Italian Coconut Cream Cake 37 Lava Chocolate Cakes 48 Layered Mocha Cheesecake 24 Maple Nut Coffee Cake 14 Mud Cake 54 Peanut Butter-Filled Brownie Cupcakes 52 Popcorn Cake 35 Raspberry Angel Cake 51 Surprise Monkey Bread 35 Tiramisu Parfaits 46 MAIN DISHES Apricot Beef Broccoli Stir-Fry 52 Baked Cannelloni 10 Beautiful Baked Ziti 28 Blue Cheese Clubs 56 Cedar Plank Grilled Salmon 34

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Chickaritos 16 Chicken Lasagna Rolls 34 Creamy Pesto Penne with Vegetable Ribbons 36 Four-Cheese Chicken Fettuccine 51 Grilled Caprese Portobello 40 Grilled Mushroom & Chickpea Wrap with Basil 41 Homemade Pierogies 56 Italian BLTs 49 Italian Sausage Lasagna 30 Italian Sausage Rigatoni 28 Johnsonville® Classic Meatballs and Spaghetti 31 Johnsonville® Sausage Balls 31 Lemon-Garlic Cream Fettuccine 64 Maple & Blue Cheese Steak 48 Meatball Stuffed Mushrooms 42 Morel Mushroom Ravioli 55 Mushroom Meatball Parmigiana Sandwiches 51 Mushroom Orzo with Parsley, Lemon Zest and Olive Oil 41 Mushroom, Potato & Chorizo Tacos 40 Mushroom Risotto with Bacon and Peas 41 One Skillet Lasagna 49 Plum-Glazed Roast Chicken 12 Pork Chops with Cherry Sauce 54 Sausage & Vegetable Risotto 29 Shells with Italian Sausage and Ricotta Stuffing 28 Southwestern Steak & Bread Salad 17 Sweet Onion BBQ Burgers 24 Texas Tacos 51 Tex-Mex Spinach Salad 58 Tuscan Pork Roast 45

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Cedar Plank Grilled Salmon

SIDE DISHES Authentic German Potato Salad 59 Balsamic Green Bean Salad 48 Colorful Roasted Veggies 45 SOUPS, STEWS & CHILI Chiliville Chili 30 Corn and Potato Chowder with Mild Italian Sausage 30

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Peanut Butter-Filled Brownie Cupcakes

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