Taste of Home 201309-10

tasteofhome.com Digital versions available too! best❤loved recipes from home cooks like you Meet Jean Ecos! her fresh apple & pear salad is on page 11...

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recipes & tips THE

BACK TO SCHOOL ISSUE

best❤loved recipes from home cooks like you

No-Fuss CoMFort • yes! make-and-freeze dinners • Celebrate the Slow Cooker • fun eats for tailgates

it’s trick-or-treat time serve up lovin’ spoonfuls of chili, soups & stews.

tasteofhome.com

sept./oct. 2013

$5.99 Display until Oct. 22, 2013

Digital versions available too!

Meet Jean Ecos! her fresh apple & pear salad is on page 111.

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SEPTEMBER/ OCTOBER 2013

Cooking, Caring & Sharing

®

The

Back to School Issue

Take a bite outta fall. Home cooks across the country serve up their comﬁest, tastiest ways to kick oﬀ the season. Set, hut!

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M O FR S S IE RS PE IL U CI AM YO RE F IKE L

Contents

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76 Cook Smart 16

20

dumplingS done right

Send fall’s most satisfying soups over the top.

46

Count on quick-cooking pasta— and just ﬁve ingredients—for fast and easy dinners.

33

the wholeSome enchilAdA

Simple, light one-skillet meals ﬁll you up instead of your sink.

Cheese, veggies, lean meat and beans never tasted so good (for you).

52

A fresh down-home dish helps you get that daily dose of heart-healthy whole grains. Bonus: Tips to get your kids to eat ’em and like ’em.

There’s nothing tricky about these Halloween eats. Round up the whole family for a night of freaky fun. chili’S on

68

A hAppy birthdAy home run

70

pretzel time!

76

hArveSt hAppy

Make your own giant twists, spruce up dinner and turn dessert into salty-sweet heaven. Home cooks make the most of fresh fall yields in these delish ways to eat your veggies.

Kid Approved

Whip up winning dishes even the pickiest little ones can’t wait to eat.

Close to Home 90

SundAy From ScrAtch

94

A growing FAmily

Six high-scoring ways to do chili on game days.

Hit dessert out of the park with a chocolate and caramel cake for the guest of honor.

Freeze now, eAt lAter

Stock up on make-ahead meals for a weeknight dinner rescue.

tricK-or-eAtS

62

no grAin, no gAin

81

Slow cooKer lAbor dAy

Your slow cooker handles the labor this holiday so you have plenty of time to kick back.

pAStA, pronto!

one-diSh SenSAtionS

36

Contest

Celebrate

25

34

48

Warm up a fall night with one Utah mom’s linger-worthy supper. A Michigan mom’s love of fresh local foods brings her family— and dinner—together.

100

pizzA SquAred

102

Spiced-up SweetS

110

The beauty of this homemade pizza: You can make it just the way everyone likes it. Just the right touch makes these readers’ treats perfect for chasing away fall’s ﬁrst chills. dAbble in AppleS

The season’s best apples star in Field Editors’ top recipe picks.

In Every Issue

7 9 118 120

Table Talk Mixing Bowl Recipe Index Recipe Swap

ON OUR COVER

84 4

tasteofhome.com september | october 2013

Soups after your own heart— Chicken and Dumpling Soup, page 17; Spicy Touchdown Chili, page 64; and Hearty Butternut Squash Soup, page 95. Or go straight for the warm Soft Beer Pretzels, page 71. Photographer: Grace Natoli Sheldon Set Stylist: Stephanie Marchese | Food Stylist: Kathryn Conrad

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Melanie Krause O’Brien

WEb Editor Julie Meyers

businEss analyst Kristy Martin billing spECialist Mar y Ann Koebernik

businEss

EastErn advErtising dirECtor

Donna Lindskog

EastErn aCCount dirECtor Joanne Carrara EastErn aCCount ManagEr Kari Nestor MidWEst & WEstErn advErtising dirECtor

Jackie Fallon

Editorial Editor-in-ChiEf Catherine Cassidy

MidWEst aCCount ManagEr Lorna Phillips WEst Coast salEs dirECtor Erin Foy-Vian WEst Coast aCCount ManagEr Deborah Mason MiChigan salEs rEprEsEntativE

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Summer Nilsson, Sunday Leek

Ellie Martin Cliffe art dirECtor Kristin Bowker assistant Editor Elizabeth Russell Harris Copy ChiEf Deb Warlaumont Mulvey Copy Editors Dulcie Shoener, Joanne Weintraub ContEnt opErations ManagEr Colleen King Editorial produCtion ManagEr Dena Ahlers layout dEsignEr Julianne Schnuck

To submit a recipe tasteofhome.com/submit

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thE rEadEr’s digEst assoCiation, inC. prEsidEnt & ChiEf ExECutivE offiCEr

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join thE fun!

Alana Simmons of Johnstown, Pennsylvania, shared her Slow-Cooked Reuben Brats, page 47. Share your top recipes and you might be featured, too: tasteofhome.com/submit. 6

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alana simmon

s

Table Talk

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Sharing, TOH Style You all have a spot at the table.

A

recent reader letter made me smile. “It’s fun to make a recipe from someone in another state, and then tell my family who the person is and where she lives as we eat our meal,” writes Treva List from Modesto, California. “My friend told me I was a good cook. I said I just had some real good recipes!”

Sharing recipes with one another is an act of kindness you do every day. You are the best at it. Some of my favorites from this issue: back to school First-day flutters don’t stand a chance. Stock your freezer with awesome make-ahead comforts like Chicken Potpie from Karen Johnson of Bakersfield, California, on page 37. Have the best first day ever. Even if you’re not going back to school.

EAT SM A R T

FAST FIX tailgate season The good things to pass keep coming in this issue! Loaded Baked Potato Dip, Easy Slow Cooker Mac & Cheese, Spicy Touchdown Chili … Our editor, Jeanne Ambrose, returned from a parking lot tailgate at a recent Race for the Cure in Michigan with all kinds of happy vibes and even happier recipes. Check out her walnut brownies, aka a big pan of hugs, on page 11.

eat smart You asked for healthy recipes that really wow. Leave it to your fellow home cooks across the country to help you get your lightened-up one-pot dinners on. Their families love them. Light Nights starts on page 25. Make a new recipe. Or two. Soon they’ll be like old friends. P

P.S.

Share your favorite new recipes in an instant with Taste of Home’s iPad edition—just tap the page to email, like, tweet or pin ’em faster than you can say, “Dinner’s ready!”

Catherine Cassidy Editor-in-ChiEf

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Mixing Bowl WorldMags.net

ome e up s s using r u j n Co mpkin tead. pu ns mini ge sugar i di-boo. i n b a b or idi-bo Bibb

OCTOBER

NATIONEAL AMPOPnLTh

easy Pickin’s

These adorable treats are actually sugar-glitzed doughnut holes. How ’bout them apples? Turn the page to ﬁnd out just how ridiculously simple they are to make. WorldMags.net september | october 2013

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MIXIng BoWl

P l ay w i t h y o u r f o o d

Doughnut hole apples Make your own bushel of sweetness in four easy steps. What You Need: Unglazed doughnut holes 1 cup powdered sugar 3 to 4 Tbsp. milk Colored sugars or sprinkles Chocolate licorice Green Fruit Roll-Ups Scissors Skewers Waxed or parchment paper

1

2

Make a simple glaze by mixing powdered sugar and milk. Next, thread three doughnut holes onto a wooden skewer. Set the skewer on top of the bowl of glaze. Spoon glaze over the doughnuts, allowing excess to drip oﬀ.

Now the fun part: Fill small bowls with red and green colored sugars or sprinkles. Simply drop a doughnut hole into the sweet stuﬀ and roll until well coated. Place the doughnut on waxed paper or parchment paper to dry.

3

4

Using scissors, cut thin ½-in.-long strips of licorice and place in the center of each doughnut—instant stem!

Next, cut a small leaf shape out of the Fruit Roll-Ups and place near doughnut stem.

toP PiN

On a Roll Glenda Joseph’s husband adores her contestwinning Pretty Pumpkin Cinnamon buns. Good thing he doesn’t have to share with the 800-plus other fans who’ve pinned her TOH recipe—which she dreamed up in her kitchen in Chambersburg, Pennsylvania—on Pinterest. Try or pin these heavenly cinnamon rolls yourself: tasteofhome.com/pumpkinrolls.

10

Milk in CostuMe

Get kids glugging the calcium and vitamin D they need every day for healthy bones. TruMoo’s new limitededition Vanilla Milk has zero high-fructose corn syrup and a whopping 35 percent less sugar than its competitors. And a little boo-nus for Halloween—it’s orange. Find it in your area at trumoo.com.

tasteofhome.com september | october 2013

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J E a N N E S ay S

Jeanne Ambrose, editor of Taste of Home, is a fudgy brownie kinda person.

top tips From left: Jenni suttonhildreth (my niece), Marcia combs (my sister) and me!

oCtoB eR

BREAS CANCE T R AWAR enes

We interrupt the typical Q&A for a public service announcement. October is National Breast Cancer Awareness Month, and, well, it’s also tailgate time. My food-centric family cooks and bakes for all occasions— big, small, happy, sad. On a recent cold, cloudy, drizzly day, about 70 of us donned pink tutus, participated in the Komen Mid-Michigan Race for the Cure and hosted a tailgate gathering in the parking lot to celebrate breast cancer survivors we know and love, love, love. These brownies are homemade hugs in a baking pan, meant to be shared. For tailgating, I triple the recipe and put them in a half-sheet pan (18x13x1 inch).

Mont s H

Walnut-Studded Dark Brownies prep: 10 MIN. • Bake: 25 MIN. • Makes: 16 bRoWNIeS

1/2 cup butter, cubed 4 oz. bittersweet chocolate (70% cacao), coarsely chopped 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 2 eggs 1/2 cup all-purpose ﬂour 1/2 teaspoon baking powder 1/2 cup coarsely chopped walnuts, toasted 1/2 cup milk chocolate or semisweet chocolate chips

1. Preheat oven to 350°. Grease an 8- or 9-in.-square baking pan.

2. In a medium heavy saucepan, cook and stir butter and bittersweet chocolate over medium heat until melted. Remove from heat. Whisk in sugars. Whisk in eggs, one at a time, until blended. 3. In a small bowl, mix ﬂour and baking powder; stir into chocolate mixture. Stir in nuts and chocolate chips (batter will be thick). Spread into prepared pan. Bake 25 minutes or until top is set but still soft; do not overbake. Cool on a wire rack. Cut into bars.

Flip for it

Instead of using milk or water when your favorite pancake recipe or mix calls for it, pour in lemon-lime soda. The result? Light-as-air hotcakes that beg for maple syrup. —kallee krong Mc creery EScoNdido, cA

Easy as Applesauce If your bushels runneth over, discover the deliciousness of roasted applesauce. No apple peeling or coring required! Just roast washed whole apples on a rack in a baking pan at 350° for about an hour. Cool, then slip oﬀ the skins and pull out the cores. Pass the pulp through a sieve, add any pan juices from the roasting process, and season with sugar, ground cinnamon or nutmeg and a bit of salt. —pell kessDen SEAttlE, WA

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MIXING BOWL

BLOGGERS WE ♥

Steamy Kitchen

Jaden Hair’s blog, steamykitchen.com, features Asian ﬂavors any home cook can master, plus lighthearted conversation on everything from raising kids to raising ducklings. Why try Asian cooking? It’s an extremely healthy way to cook. Most of the Asian meals I create feature lots of fresh produce. Meat is used sparingly. In Asian cooking, an 8-ounce portion of chicken or beef will feed a family of four! Some baby steps, please? The best way to try unfamiliar cuisine is to use store-bought sauces, like oyster or teriyaki. Try them in a simple stir-fry or in place of gravies or other sauces in your favorite dishes. What’s your favorite throw-ittogether weeknight meal? Thai curry. I call it my emergency soup, because if the power goes out or there’s nothing in my fridge, I can whip it up with items in my pantry: canned curry paste, veggie stock, coconut milk, button mushrooms, bamboo shoots and baby corn. Add rice or noodles, and you’re set.

FAST FIX

sTarT TO fINIsh: 30 MIn. • Makes: 4 ServInGS

10 oz. boneless skinless chicken breasts, cut into bite-size pieces 2 tsp. low-sodium soy sauce, divided 1/2 tsp. cornstarch 2 to 3 dried red chilies 2 tsp. cooking oil 2 cloves garlic, ﬁnely minced 1 red bell pepper, cut into 1-in. dice 3 Tbsp. fat-free vegetable or chicken stock 1 Tbsp. Chinese black vinegar or non-aged balsamic vinegar 1/3 cup chopped, unsalted roasted peanuts

You have a family motto, right? Yes, it’s “Magical Moments.” It’s about creating them whenever you can.

from left: andrew, Coco, scott, Jaden and Nathan

HiDDEN OBJECT Find the pencil!

12

Kung Pao Chicken

This dish is for my husband, who loves kung pao anything! He orders it any time we go out to eat Chinese food, so I decided to make a version that is inﬁnitely healthier and tastier. The vegetables are still crunchy-tender, and the roasted peanuts and spicy dried chilies add the “pao.”

1. In a bowl, combine chicken with 1 tsp. soy sauce and the cornstarch. Marinate for 10 minutes. Meanwhile,

soak the dried chilies in hot water for a few minutes; when softened, chop. You can discard the seeds if you want it a little less spicy. 2. Heat a wok or large saute pan over high heat. When hot, swirl in the oil and add the chicken. Spread the chicken out all over the surface of the pan. Sear on both sides until lightly browned but not cooked all the way through, about 4 minutes. 3. Add the chilies, garlic and bell pepper. Stir-fry until fragrant. Add the remaining teaspoon soy sauce, stock and vinegar. Bring to a simmer and reduce the heat to medium-low. Cook for 2 minutes, or until chicken is cooked through. Top with roasted peanuts and serve.

Locate the pencil in the pages of this magazine and you could win a new cookbook from Taste of Home. Find it? Tell us where by going to tasteofhome.com/hiddenobject. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale WI 53129. In our June/July 2013 issue, the kite was hidden on page 41.

tasteofhome.com september | october 2013

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WorldMags.net Jack on the Box PA R T Y T I M E

Big impact, little eﬀort. Serve up spooky-sweet juice boxes at your Halloween party—they’re done in minutes, super aﬀordable and frightfully fun.

What You Need: Juice boxes Tape measure Black, white, green and orange card stock Small and medium circle paper punches Clear tape Adhesive wiggle eyes Scissors Scrapbook adhesive

1

Measure height and circumference of juice box. Add an inch to the circumference and cut a rectangle that size from colored card stock. Measure the box’s top, adding an inch to the length (for folding over the box sides); cut. Create straw hole with a small circle punch.

2

Use a medium circle punch or scissors to cut eerie creatures’ eyes, mouths, hair and stems from card stock. Adhere wiggle eyes to eye cutouts. Stick on your funny faces using scrapbook adhesive.

3

Place the smaller rectangle on top of the juice box. Align straw hole and tape sides into place. Next, wrap box with the larger rectangle, overlapping the ends at the back; tape in place. Share and sip!

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Cook Smart WorldMags.net

one-dish Wonders • dumplings • pasta in a snap • school-night eats

a to Say holr-you good-fotas. faji 0 pag e 3

r this? eady fo ng makes r b ll ’a Y illi fajita f o o. Shrimp ean po’ boy, t am

Shrimp Fajitas Charlene Chambers ormond Beach, fl

Get your comfort food fix in no time flat. for real.

morgan byers’ chicken and dumpling soup pAGE 17

rhonda hamilTon’s sage & broWned buTTer raVioli pAGE 20

holly baber’s black bean Turkey enchiladas pAGE 33

yVonne cook’s broccoli Tuna casserole pAGE 43

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COOKING SCHOOL

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DUMPLINGS DONE RIGHT It’s easy to love fall when you know tender, comforting dumplings are on the menu. Make one warm-you-to-your-toes soup and take your pick from two classic toppers.

Herbed Potato Dumplings

SPuD SurPrISe

Tweak tradition with an herb-andpotato-based twist.

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WorldMags.net Herbed Potato Dumplings Chicken EAT SMART

and Dumpling Soup

It’s a classic that all cooks should have in their recipe boxes, and this version is tried-and-true. My husband, who’s not very fond of leftovers, says he would eat this every day of the week if I let him. —MOrGaN ByerS Berkley, MI

I like to think of myself as a recipe tinkerer. It’s fun to take a recipe, add ingredients (like shredded potato to a traditional dumpling) and make the final result my very own.

—SHawN aSIaLa Del ray Beach, Fl PreP: 20 MIn. • COOK: 30 MIn. MaKeS: 6 SeRvInGS

PreP: 25 MIn. • COOK: 40 MIn. MaKeS: 4 SeRvInGS

1 egg, lightly beaten

3/4 cup seasoned dry bread crumbs 3/4 lb. boneless skinless chicken

GOLDeN DeLICIOuS

Add cheese and cornmeal to quickﬁx biscuit mix.

Chicken and Dumpling Soup

breasts, cut into 1-in. cubes 1/4 tsp. salt 1/8 tsp. pepper 2 tsp. olive oil 1/4 cup all-purpose flour 4 cups reduced-sodium chicken broth, divided 1 cup water 2 cups frozen French-cut green beans 11/2 cups sliced onions 1 cup shredded carrots 1/4 tsp. dried marjoram 2/3 cup reduced-fat biscuit/baking mix 1/3 cup cornmeal 1/4 cup shredded reduced-fat cheddar cheese 1/3 cup fat-free milk

1. Sprinkle chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from heat. 2. In a large saucepan, whisk flour and ½ cup broth until smooth. Stir in water and remaining broth. Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; return to a simmer. 3. Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean. Per ServING 353 cal., 8 g fat (2 g sat. fat), 52 mg chol., 1,111 mg sodium, 44 g carb., 5 g fiber, 28 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

1 Tbsp. all-purpose flour 1 Tbsp. minced fresh parsley 1 Tbsp. minced chives 11/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme 1/2 tsp. salt 1/2 tsp. pepper 21/2 cups finely shredded uncooked potatoes additional all-purpose flour

1. In a large bowl, mix the first eight ingredients. Stir in potatoes. Shape into 1½-in. balls; dust with flour. 2. Drop dumplings on top of simmering soup or stew of your choice. Reduce heat to low; cover and cook 30 minutes or until dumplings are cooked through. Serve immediately. Per ServING 143 cal., 2 g fat (1 g sat. fat), 35 mg chol., 327 mg sodium, 27 g carb., 2 g fiber, 5 g pro. P

top tips

Before you dive in...

Hints Grandma would tell you.

Give ’em space. Leave some wiggle room between dumplings. Steaming broth swells the dough as it cooks. • Simmer down. Maintain a slow, steady heat. After an initial boil, a gentle simmer produces the most tender (and ﬂuﬃest!) results. • Don’t peek. Lifting the lid lets steam escape and adds to the cooking time. • Mind the time. Set a timer to avoid overcooking delicate dumplings. As soon as a toothpick comes out clean, they’re ready. • Pull ’em out. Refrigerate leftover dumplings and soup separately. Otherwise, dumplings may absorb too much liquid and turn mushy. •

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COOKING SCHOOL

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Cooking School Secrets Our traveling Cooking School team shows the way to add oohs and aahs to your homemade dishes.

1 Beef up Your Stew I like adding bacon to beef stews. I brown 1-inch pieces of bacon well (much darker than I would for breakfast!). I also brown the beef and veggies in the bacon fat. This gives the stew an extra color and flavor punch.

*

Try reader Heidi Fleek’s way to slow-cook mac and cheese to perfection on page 47.

2 Make-Ahead Mac “The moist heat of a slow cooker makes incredibly creamy mac. Take it to a potluck or set up a macaroni and cheese bar with toppings.”

—COOKING SCHOOL PrO ErIC VILLEGaS WilliamStOn, mi

—COOKING SCHOOL PrO KarEN DaVIS Stuart, ia

3 Rock the Ribeye

School is in session! Join the fun at a taste of Home Cooking School near you. get up-to-the-minute event details at tasteofhome.com/ ﬁndclass.

Get n’ Sizzli

145˚F 160˚F 170˚F

Medium-Rare 10-12 minutes Medium 12-14 minutes Well Done 15-16 minutes

*For 1-in.-thick steaks

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tasteofhome.com september | october 2013

To test for doneness, insert an instant-read thermometer horizontally from the side, making sure that the reading is from the center of the steak.

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Steak: Dan PeRetz/ShutteRStoCk.CoM

“For the perfect grilled steaks, sear them 2-3 minutes on each side before ﬁnishing them on a cooler part of the grill. And remember, they’ll keep cooking after you take them oﬀ the —COOKING SCHOOL PrO heat, so call it quits when Guy KLINzING they’re 5 degrees lower WOOdridge, il than your target temp.”

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quick fix

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Pasta, Pronto! Round up the family—dinner’s done. You show us how pasta saves the day with ﬁve-ingredient meals that are gobbled up before you can say “al dente.”

30 re 5 t

FAST FIX

Sage & Browned Butter Ravioli

i ng

After having a similar dish in Italy, we came home and planted sage in our garden to be sure we could re-create it. This pasta makes a quick and easy weeknight supper using the fruits of our labor, and it always brings back fond memories of our trip.

s*

minute s

d ie n

—rhonda haMilton PoRtsMouth, oh start to finish: 30 mIn. • MakEs: 4 servIngs

1 pkg. (20 oz.) refrigerated cheese ravioli or 2 pkg. (9 oz. each) mushroom agnolotti 1/2 cup butter, cubed 1/2 cup coarsely chopped fresh sage 1/2 tsp. salt 2 tbsp. lemon juice 1/4 cup shredded parmesan cheese

1. Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat. 2. Drain ravioli, reserving 2 Tbsp. pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese. pEr sErving 621 cal., 34 g fat (21 g sat. fat), 120 mg chol., 1,103 mg sodium, 58 g carb., 3 g fiber, 23 g pro.

*Plus pantry staples like salt, pepper, oil and water.

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WorldMags.net Chicken EAT SMART FAST FIX

& Vegetable Curry Couscous

I find that a semi-homemade one-pot meal is the best way to get dinner done in a hurry. —ElizabEth hokanson ARboRg, Mb start to finish: 25 mIn. • MakEs: 6 servIngs

1 tbsp. butter 1 lb. boneless skinless chicken breasts, cut into strips 1 pkg. (16 oz.) frozen vegetable blend of your choice 11/4 cups water 1 pkg. (5.7 oz.) curry-flavored couscous mix 1/2 cup raisins

1. In a large nonstick skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink. 2. Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. pEr sErving 273 cal., 4 g fat (2 g sat. fat), 47 mg chol., 311 mg sodium, 39 g carb., 4 g fiber, 21 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, ½ fat.

EAT SMART FAST FIX Sesame Noodles with Shrimp & Snap Peas

What’s better on a busy night than a stir-fry? I sometimes stir in cilantro just before serving. —nEdra schEll FoRt WoRth, tX start to finish: 25 mIn. • MakEs: 4 servIngs

8 oz. uncooked multigrain linguine 1 tbsp. canola oil 1 lb. uncooked medium shrimp, peeled and deveined 2 cups fresh sugar snap peas, trimmed 1/8 tsp. salt 1/8 tsp. crushed red pepper flakes 3/4 cup reduced-fat asian toasted sesame salad dressing

1. Cook linguine according to package directions for al dente.

2. In a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink. 3. Drain pasta, reserving ¼ cup water. Add pasta, water and salad dressing to shrimp mixture; toss. pEr sErving 418 cal., 10 g fat (1 g sat. fat), 138 mg chol., 646 mg sodium, 60 g carb., 8 g fiber, 29 g pro.

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WorldMags.net FAST FIX

Ham & Broccoli Pasta

quICK fIx

It’s hard to beat a dinner in one pan that takes less than 30 minutes and that your kids will actually thank you for making. —Jana CaThey AdA, MI

STarT To fInISh: 15 mIn. • MaKeS: 6 servIngs

41/2 cups uncooked bow tie pasta (12 oz.) 1 pkg. (16 oz.) frozen broccoli florets 3 cups cubed fully cooked ham 1 container (8 oz.) spreadable chive and onion cream cheese 1/3 cup milk 1/4 tsp. salt 1/2 tsp. pepper

1. In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking; drain. 2. In same pan, add remaining ingredients; cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine. per ServIng 452 cal., 17 g fat (10 g sat. fat), 79 mg chol., 1,135 mg sodium, 48 g carb., 4 g fiber, 26 g pro.

EAT SMART FAST FIX Creamy Tomato Tortellini with Sausage

You wouldn’t guess by the taste that you can prep this dish so fast. And no one believes you use only three ingredients to make the delish sauce. It’s just that good. —JennIfer eggerT ScottSdAle, AZ STarT To fInISh: 25 mIn. • MaKeS: 6 servIngs

1 pkg. (19 oz.) frozen cheese tortellini 2 fully cooked Italian chicken sausage links (3 oz. each), sliced 1 can (141/2 oz.) diced tomatoes with garlic and onion, undrained 1 pkg. (6 oz.) fresh baby spinach 4 oz. reduced-fat cream cheese

1. Cook tortellini according to package directions. In a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat 4-5 minutes or until browned. Add tomatoes and spinach; cook and stir until spinach wilts. Stir in cream cheese until melted. 2. Drain tortellini; add to sausage mixture. Toss to combine. per ServIng 298 cal., 13 g fat (6 g sat. fat), 49 mg chol., 824 mg sodium, 31 g carb., 2 g fiber, 17 g pro.

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One-Dish Sensations Healthy ingredients unite in a single skillet for a week’s worth of fast, does-a-body-good dinners from recipes you’ve shared.

Go f pods or more g re e wi for crth choppe n—pair y o unch d in ev asparag ur er y b u ite. s

LIGHT NIGHTS

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Snow peas & Beef Stir-fry Donna Lindecamp Morganton, nC

EAT SMART FAST FIX

Snow Peas & Beef Stir-Fry

Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable. Warm up ready-toserve brown rice and supper is on the table (with one less pan to wash). —DoNNa LINDecamp Morganton, nC STarT To fINISH: 30 min. maKeS: 6 ServingS

1/2 cup reduced-sodium soy sauce 1/2 cup sherry or water 2 Tbsp. cornstarch 2 tsp. sugar 2 Tbsp. canola oil, divided

2 garlic cloves, minced 1 beef top sirloin steak (11/2 lbs.), thinly sliced 1/2 lb. sliced fresh mushrooms 1 medium onion, cut into thin wedges 8 oz. fresh snow peas Hot cooked rice

1. In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic. Add beef; toss to coat. Let beef mixture stand for 15 minutes. 2. Heat a large skillet over mediumhigh heat. Add half of the beef

mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef. 3. In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender. 4. Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice. per ServING 265 cal., 9 g fat (2 g sat. fat), 46 mg chol., 863 mg sodium, 12 g carb., 2 g fiber, 28 g pro.

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LighT nighTS

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ÒCheck your supermarket for other varieties of chicken sausage. You can play with new flavors, like spinach and feta, that will make this dish taste completely different but just as good.Ó —eLizabeTh KeLLey

EAT SMART FAST FIX Sausage & Vegetable Skillet Dinner

1 pkg. (12 oz.) fully cooked italian chicken sausage links, cut into 1-in. pieces 3 garlic cloves, minced 1/4 tsp. crushed red pepper flakes 8 medium red potatoes (about 2 lbs.), thinly sliced 1 pkg. (10 oz.) frozen corn 11/4 cups vegetable broth 1/4 tsp. pepper 2 cups fresh baby spinach

In an attempt to use produce before a trip, I threw this together one night— instant success. Now it’s a go-to recipe that I pull out when I’m in a rush and don’t have much time to cook. —eLizabeTh KeLLey ChiCAgo, iL STarT To finiSh: 30 mIN. MaKeS: 4 servINgs

1 Tbsp. olive oil 1 large onion, chopped

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1. In a 12-in. skillet, heat the oil over medium-high heat. Add the

tasteofhome.com september | october 2013

onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes; cook for 1 minute longer. 2. Add the red potatoes, corn, vegetable broth and pepper; bring to a boil. Reduce heat; simmer, covered, for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted. per Serving 413 cal., 11 g fat (3 g sat. fat), 65 mg chol., 804 mg sodium, 58 g carb., 7 g fiber, 22 g pro.

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EAT SMART FAST FIX

Chicken Thighs with Shallots & Spinach

This moist and tender chicken comes complete with its own veggie side. It’s ready to go in no time flat. —genna JohanneS WrightstoWn, Wi STarT To finiSh: 30 mIN. MaKeS: 6 servINgs

6 boneless skinless chicken thighs (about 11/2 lbs.) 1/2 tsp. seasoned salt 1/2 tsp. pepper 11/2 tsp. olive oil 4 shallots, thinly sliced 1/3 cup white wine or reducedsodium chicken broth 1/4 cup fat-free sour cream 1/4 tsp. salt 1 pkg. (10 oz.) fresh spinach

Chicken Thighs with Shallots & Spinach

1. Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add chicken; cook 6 minutes on each side or until a thermometer reads 170°. Remove from pan; keep warm. 2. In same pan, cook and stir shallots until tender. Add wine, sour cream and salt. Bring to a boil; cook and stir 2-3 minutes or until sauce is slightly thickened. Add spinach; cook and stir just until spinach is wilted. Serve with chicken. per Serving 225 cal., 10 g fat (2 g sat. fat), 77 mg chol., 338 mg sodium, 8 g carb., 1 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 1½ fat, 1 vegetable.

Thai Chicken Curry Corey Rupp Dunmore, PA

EAT SMART FAST FIX

Thai Chicken Curry

New York City’s diverse food scene got me hooked on spicy Thai dishes. I know most people don’t have a heat-proof tongue, so this version is pretty mild. —Corey rupp Dunmore, PA STarT To finiSh: 30 mIN. MaKeS: 4 servINgs

1 lb. boneless skinless chicken breasts, cut into 1/2-in. cubes 1/2 tsp. salt 1/4 tsp. pepper 1 Tbsp. olive oil 6 green onions, thinly sliced

1 garlic clove, minced 2 Tbsp. cornstarch 11/2 cups chicken stock 3/4 cup light coconut milk 1 Tbsp. lime juice 1 tsp. red curry paste 1 tsp. reduced-sodium soy sauce 2 cups cooked brown rice 1/4 cup finely shredded unsweetened coconut

1. Toss chicken with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 2-3 minutes or until outside surface of chicken is no longer

pink. Add green onions and garlic; cook 1 minute longer. 2. In a bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until sauce is slightly thickened. Serve with rice; top with coconut. noTe Look for unsweetened coconut in the baking or health food section. per Serving 358 cal., 13 g fat (6 g sat. fat), 63 mg chol., 635 mg sodium, 31 g carb., 3 g fiber, 28 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1½ fat.

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EAT SMART FAST FIX

Pork & Potato Supper

This down-home dinner comes together with no fuss any night of the week. It’s truly an Allen family favorite. —Macey allen Green Forest, Ar Start to finiSh: 30 mIn. MaKeS: 4 servIngs

2 tbsp. butter, divided 1 pork tenderloin (1 lb.), cut into 1/4-in. slices 1 cup sliced fresh mushrooms 2 garlic cloves, minced 8 small red potatoes, quartered 1 can (141/2 oz.) reduced-sodium chicken broth, divided 2 tsp. Worcestershire sauce 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. all-purpose flour 4 green onions, sliced

1. In a 12-in. skillet, heat 1 Tbsp. butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan. 2. In the same pan, heat remaining butter over medium-high heat. Add the mushrooms; cook and stir until almost tender. Add garlic; cook for 1 minute. Stir in potatoes, 1½ cups broth, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. 3. In a small bowl, mix the flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until the sauce is thickened. Stir in the green onions. Return pork to pan and heat through. per Serving 282 cal., 10 g fat (5 g sat. fat), 78 mg chol., 565 mg sodium, 21 g carb., 2 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 1½ fat, 1 starch.

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WorldMags.net Savory

LIGHT NIGHTS

EAT SMART FAST FIX

Tomato-Braised Tilapia

I shared this recipe with my bunco group and now one of my friends makes it all the time. It’s the perfect testament to just how good this dish is. —NaNCy SHIveLy Shorewood, IL STarT To fINISH: 30 MIn. MaKeS: 4 servIngs

4 tilapia fillets (6 oz. each)

1/4 tsp. seasoned salt 1 2 1 1

3/4 1/2 1/4 1 1

Tbsp. lemon juice Tbsp. olive oil small red onion, chopped can (10 oz.) diced tomatoes and green chilies, undrained cup chopped roasted sweet red peppers cup chicken broth cup tomato paste tsp. garlic powder tsp. dried oregano Hot cooked pasta, optional

Savory TomatoBraised Tilapia Nancy Shively Shorewood, IL

1. Sprinkle fillets with seasoned salt; drizzle with lemon juice. In a large skillet, heat oil over mediumhigh heat. Add the onion; cook and stir until tender. Add the next six ingredients; cook and stir for 2-3 minutes longer. 2. Place fillets over the tomato mixture; cook, covered, 6-8 minutes or until the fish flakes easily with a fork. If desired, serve with pasta. per ServING 254 cal., 8 g fat (2 g sat. fat), 83 mg chol., 740 mg sodium, 10 g carb., 2 g fiber, 34 g pro. Diabetic Exchanges: 5 lean meat, 1½ fat, 1 vegetable.

Shrimp fajitas Charlene Chambers ormond Beach, FL

EAT SMART FAST FIX

Shrimp Fajitas

I recently lost 50 pounds and my husband lost 65, so we always look for tasty ways to keep the weight off. These fajitas are shoo-ins for our make-again list. —CHarLeNe CHaMBerS ormond Beach, FL STarT To fINISH: 30 MIn. MaKeS: 4 servIngs

1 lb. uncooked medium shrimp, peeled and deveined 1 Tbsp. plus 2 tsp. olive oil, divided 4 Tbsp. minced fresh cilantro, divided

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1/8 tsp. chili powder 1/8 tsp. ground cumin 1 cup (8 oz.) fat-free sour cream 1 large onion, halved and thinly sliced 1 each medium sweet red and green pepper, cut into thin strips 8 flour tortillas (6 in.), warmed 1/2 cup salsa

1. In a large bowl, toss the shrimp with 1 Tbsp. oil, 2 Tbsp. cilantro, chili powder and cumin; let stand 10 minutes. Meanwhile, in a small bowl, combine the sour cream and remaining cilantro.

2. In a large nonstick skillet coated with cooking spray, heat 1 tsp. oil over medium-high heat. Add the onion and peppers; cook and stir until crisp-tender. Remove from the skillet and set aside. 3. In the same skillet, heat remaining oil over medium-high heat. Add the shrimp; cook and stir until shrimp turn pink. Return the onion mixture to the skillet; heat through. Serve with tortillas, salsa and sour cream mixture. per ServING 418 cal., 13 g fat (1 g sat. fat), 147 mg chol., 962 mg sodium, 44 g carb., 2 g fiber, 29 g pro. P

WorldMags.net CLICK IT! More healthy recipes and tips at tasteofhome.com/healthyeating.

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WorldMags.net MaKeover

The Wholesome Enchilada a Seattle reader ﬁgures out how to make this Southwest favorite as healthy as it is hearty. It’s the enchilada’s signature elements—melty cheese, lightly fried tortillas and a rich beefy ﬁlling—that tarnish its divine reputation, packing in the fat, calories and cholesterol. But reader Holly Baber cleans up the enchilada’s act by stufng whole wheat tortillas with reduced-fat cheese, lean ground turkey, black beans and veggies, giving this spicy classic new life.

at with Cut the he k yogurt. e re low-fat G times less It has 10 fat than saturated am. sour cre

EAT SMART Black Bean Turkey Enchiladas

My best friend and I created this recipe because we wanted a meal that’s easy to prepare, affordable and nutritious. With our hectic schedules, it’s a relief to have these wholesome enchiladas waiting for us in the freezer. —HoLLy BaBer Seattle, Wa PreP: 35 MIn. • BaKe: 15 MIn. MaKeS: 14 servIngs

11/4 lbs. lean ground turkey 1 small onion, chopped 1 tsp. reduced-sodium taco seasoning 1/2 tsp. ground cumin 1/4 tsp. pepper 1 pkg. (8 oz.) reduced-fat cream cheese, cubed 1 cup (4 oz.) shredded Mexican cheese blend, divided 1 can (15 oz.) black beans, rinsed and drained 11/2 cups frozen corn, thawed 1 can (141/2 oz.) fire-roasted diced tomatoes, drained 2 cans (4 oz. each) chopped green chilies 1/4 cup salsa 14 whole wheat tortillas (8 in.), warmed

MaKEOVER

Typical

13 g Fat

29 g Fat

343 Calories

2 cans (10 oz. each) enchilada sauce Minced fresh cilantro 3/4 cup reduced-fat plain Greek yogurt

1. Preheat oven to 375°. In a nonstick skillet, cook turkey, onion and seasonings over medium heat 6-8 minutes or until turkey is cooked. Stir in cream cheese and ½ cup cheese until melted. Stir in beans, corn, tomatoes, chilies and salsa. 2. Place ½ cup turkey mixture on each tortilla. Roll up and place in two 13x9-in. baking dishes coated with

594 Calories

51mg

109mg

795 mg Sodium

1,071 mg Sodium

Cholesterol

Cholesterol

cooking spray, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. 3. Bake, uncovered, 15-20 minutes or until heated through. Sprinkle with cilantro; serve with yogurt. Per ServInG 343 cal., 13 g fat (5 g sat. fat), 51 mg chol., 795 mg sodium, 37 g carb., 5 g fiber, 19 g pro. Diabetic Exchanges: 3 lean meat, 2½ starch. P

WorldMags.net CLICK IT! Find more lightened-up favorites at tasteofhome.com/recipemakeovers.

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To your heaLTh

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SEPTEMB

ER

INS WHOLEREGNREASS AWA nTh Mo

No Grain, No Gain Whole grains are home cooks’ superheroes, stopping buildup in your arteries, battling cataracts and even preventing tooth decay, according to a new report from the Academy of Nutrition and Dietetics. Join the grain campaign and get a healthy dose in this spicy wheat salad.

EAT SMART

Texas Tabbouleh

Since moving away from Texas, I missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends love it. This down-home recipe also has plenty of heart-healthy fiber. —Tammy DavIs ArliNgtoN, VA PreP: 40 MIn. + chIllIng maKes: 10 ServIngS

1 cup bulgur 2 cups boiling water 3 medium tomatoes

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1 cup finely chopped red onion 2 green onions, thinly sliced 1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 2 jalapeno peppers, seeded and chopped 1/2 cup fresh cilantro leaves, chopped 1/4 cup lime juice 3 Tbsp. canola oil 2 garlic cloves, minced 1/4 tsp. salt 1/4 tsp. coarsely ground pepper 1 can (15 oz.) black beans, rinsed and drained 1 cup (4 oz.) crumbled queso fresco or feta cheese

1. Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes, or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely. 2. Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. Per servIng 139 cal., 4 g fat (1 g sat. fat), 4 mg chol., 161 mg sodium, 21 g carb., 5 g fiber, 6 g pro. Diabetic Exchanges: 1 starch, ½ fat. P

WorldMags.net CLICK IT! Find our guide to whole grains at tasteofhome.com/wholegrain.

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WorldMags.net THIS JUST IN

CuT YouR DiaBETES RiSk

baimaple/ShutterStock.com

Sure, you’ve heard a lot about how hardworking whole grain ingredients like brown rice and bulgur can police your waistline and beneﬁt your ticker. But they may also help you ward of diabetes, according to recent research from the Kuopio Research Institute of Exercise Medicine in Finland. So how much is enough? At least half of all the grains you eat should be whole grains, says the U.S. Department of Agriculture. And for those age 9 and older, the USDA recommends at least three servings of whole grains per day.

PercenTage oF chIldren 2-18 who don’T conSuMe any whole graInS.

top “They Really tip Like It”

In the thrill of taco night, your clan won’t balk at whole wheat tortillas. Whole wheat ﬂour pancakes are a smart trade, too. In a recent study, middle- and high-school students ranked both foods on par with more processed alternatives. Source: Journal of the academy of nutrition and dieteticS

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Back to school

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Freeze noW+ Eat LatEr

they’re heading back to school. Go ahead, do your happy dance. These easy-to-freeze dinners from readers like you make even the craziest evenings turn out home-cooked and cozy.

hool at sc ookieh t w Sho use a c f your o t— spiri r version cot. cuttelocal mas

Pizza-Flavored Pasta sauce

Quic pizzak! Spread with dough, on bake mozzare top ll and d evou a, r.

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WorldMags.net FAST FIX

Pizza-Flavored Pasta Sauce

1. In a large skillet, cook sausage,

—angelina Falzarano MidloThian, TX

mushrooms, pepperoni, pepper and onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in the spaghetti sauce, olives and Italian seasoning. 2. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is heated through. Serve over pasta. Per serving 200 cal., 13 g fat (4 g sat. fat), 29 mg chol., 934 mg sodium, 12 g carb., 3 g fiber, 10 g pro.

I’ve been cooking since I was 6 years old and I’m always watching for recipes my friends and family will love. so when I tasted an unforgettable spaghetti sauce at a local restaurant, I just had to make my own version. start to Finish: 25 mIn. Makes: 9 servIngs (21/4 qt.)

1 lb. bulk italian sausage

1/2 lb. sliced fresh mushrooms 2 pkg. (31/2 oz. each) sliced pepperoni 3/4 cup chopped green pepper 1/2 cup chopped onion 7 cups meatless spaghetti sauce 1 can (21/4 oz.) sliced ripe olives, drained 2 tbsp. italian seasoning hot cooked pasta

Chicken Potpie

Whenever I crave comfort food, this pie’s flaky crust and creamy, veggiepacked filling hit the spot every time. —karen Johnson Bakersfield, Ca PreP: 40 mIn. • Bake: 35 mIn. + standIng Makes: 2 potpIes (8 servIngs each)

chicken Potpie

2 cups diced peeled potatoes 13/4 cups sliced carrots 1 cup butter, cubed 2/3 cup chopped onion 1 cup all-purpose flour 13/4 tsp. salt 1 tsp. dried thyme 3/4 tsp. pepper 3 cups chicken broth 11/2 cups milk 4 cups cubed cooked chicken 1 cup frozen peas 1 cup frozen corn 2 pkg. (14.1 oz. each) refrigerated pie pastry

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain. 2. In a large skillet, heat butter over medium-high heat. Add onion; cook

Freeze it

Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas, corn and potato mixture; remove from heat. 3. Unroll a pastry sheet into each of two 9-in. pie plates; trim pastry even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops. 4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Per serving 475 cal., 28 g fat (14 g sat. fat), 74 mg chol., 768 mg sodium, 41 g carb., 2 g fiber, 15 g pro.

Freeze it

Cover and freeze unbaked pies. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover the edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake for 70-80 minutes longer or until the crust is golden brown and a thermometer inserted in center reads 165°.

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BaCk To sChooL

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Chicken Burritos

For busy cooks like me, these burritos are a dream come true. There’s nothing better than stashing a batch in the freezer so we can enjoy a home-cooked supper even when I’m pressed for time. —sonya nighTingaLe BURley, iD PReP: 20 mIn. • Bake: 35 mIn. Makes: 2 casseroles (6 servIngs each)

6 Tbsp. butter 1 large onion, chopped 1/4 cup chopped green pepper 1/2 cup all-purpose flour 3 cups chicken broth 1 can (10 oz.) diced tomatoes and green chilies, undrained 1 tsp. ground cumin 1 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. salt 2 Tbsp. chopped jalapeno pepper, optional 1 can (15 oz.) chili with beans 1 pkg. (8 oz.) cream cheese, cubed 8 cups cubed cooked chicken 24 flour tortillas (6 in.), warmed 6 cups (24 oz.) shredded ColbyMonterey Jack cheese salsa, optional

1. Preheat oven to 350°. In a large skillet, heat butter over mediumhigh heat. Add onion and pepper;

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cook and stir until tender. Stir in ﬂour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Stir in chili and cream cheese until cream cheese is melted. Stir in chicken. 2. Spoon about ½ cup ﬁlling across center of each tortilla; sprinkle each with ¼ cup Colby-Monterey Jack cheese. Fold bottom and sides over ﬁlling and roll up. Place in two greased 13x9-in. baking dishes. 3. Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. noTe Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. PeR seRving 760 cal., 44 g fat (23 g sat. fat), 177 mg chol., 1,608 mg sodium, 40 g carb., 2 g fiber, 51 g pro.

FReeze iT Cool unbaked dish of burritos; cover and freeze. to use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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“Five cheeses in one dish do not usually make for a light meal, but this meatless supper proves it can be done with success—and flavor.” —Lisa Renshaw

EAT SMART

Five-Cheese Jumbo Shells

The shells freeze flawlessly, so I make two batches—one to bake now and one to freeze for another quick dinner. —Lisa Renshaw Kansas City, MO PReP: 45 mIn. • Bake: 50 mIn. + sTandIng Makes: 8 servIngs

24 uncooked jumbo pasta shells 1 Tbsp. olive oil 1 medium zucchini, shredded and squeezed dry 1/2 lb. baby portobello mushrooms, chopped 1 medium onion, finely chopped 2 cups reduced-fat ricotta cheese 1/2 cup shredded part-skim mozzarella cheese 1/2 cup shredded provolone cheese 1/2 cup grated Romano cheese 1 egg, lightly beaten

1 tsp. italian seasoning

4. Bake, covered, 40 minutes.

1/2 tsp. crushed red pepper flakes

Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. PeR seRving 298 cal., 9 g fat (5 g sat. fat), 55 mg chol., 642 mg sodium, 36 g carb., 3 g fiber, 18 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, ½ fat.

1 jar (24 oz.) meatless spaghetti sauce 1/4 cup grated Parmesan cheese

1. Preheat oven to 350°. Cook shells according to package directions for al dente; drain. 2. In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine the ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables. 3. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish. Top with remaining sauce. Sprinkle with Parmesan cheese.

FReeze iT Cool unbaked dish of shells; cover and freeze. to use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.

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BaCk To SChool

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Beef & Mushroom Braised Stew

every spring, my family heads into the woods to hunt for gone-in-a-flash morel mushrooms. Then we stock up on this stew. nothing beats being able to enjoy it all year. —aMy WErThEiM AtlAntA, il PrEP: 35 Min. • BakE: 11/2 hours MakES: 6 servings

1 boneless beef chuck roast (2 to 3 lbs.), cut into 1-in. cubes 1/4 tsp. salt 1/4 tsp. pepper 3 Tbsp. olive oil 1 lb. sliced fresh mushrooms 2 medium onions, sliced 2 garlic cloves, minced 1 carton (32 oz.) beef broth 1 cup dry red wine or additional beef broth 1/2 cup brandy 1 Tbsp. tomato paste 1/4 tsp. each dried parsley flakes, rosemary, sage, tarragon and thyme 3 Tbsp. all-purpose flour 3 Tbsp. water hot mashed potatoes

Beef & Mushroom Braised Stew

1. Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan. 2. In same pan, add mushrooms and onions; cook and stir until tender. Add garlic; cook 1 minute. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil. 3. Bake, covered, 1 hour. In a bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes or until sauce is thickened and beef is tender. Skim fat. Serve with mashed potatoes. PEr SErving 395 cal., 22 g fat (7 g sat. fat), 98 mg chol., 761 mg sodium, 12 g carb., 2 g fiber, 34 g pro.

Freeze it

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat in a saucepan, stirring occasionally and adding broth or water if necessary.

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Pick porto up butto n b in fa ello mushor baby ll wh room e more ls aren meat y s MI A .

WorldMags.net Hearty Beef EAT SMART

& Cabbage Pockets

My sons know that if they come hungry, they’ll always find these in the freezer. —ElainE Clark Wellington, KS PrEP: 1 hour + rising • BakE: 15 Min. MakES: 2 dozen

24 frozen dough Texas-size whole wheat dinner rolls, thawed 11/2 lbs. lean ground beef (90% lean) 1/2 lb. reduced-fat bulk pork sausage 1 large onion, chopped 1 lb. carrots, grated 2 cans (4 oz. each) chopped green chilies 2 Tbsp. prepared mustard 1/2 tsp. salt 1/2 tsp. pepper 1 small head cabbage, shredded 2 egg whites 2 tsp. water Caraway seeds hearty Beef & Cabbage Pockets

“I’m glad I always have something quick and easy to pull out of the freezer for drop-in company. When friends stopped by one day, we heated these up, added a veggie, and had lunch ready in no time.” —ElainE Clark

1. Let dough stand at room temperature 30 minutes or until softened. In a Dutch oven, cook beef, sausage and onion over medium heat 15 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in carrots, chilies, mustard, salt and pepper. Add cabbage in batches; cook and stir until tender. 2. On a lightly floured surface, press or roll each dinner roll into a 5-in. circle. Top with a heaping ⅓ cup filling; bring edges of dough up over filling and pinch to seal. 3. Place on baking sheets coated with cooking spray, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. 4. Whisk egg whites and water; brush over tops. Sprinkle with caraway seeds. Bake 15-20 minutes or until golden brown. PEr SErving 239 cal., 7 g fat (2 g sat. fat), 24 mg chol., 379 mg sodium, 33 g carb., 2 g fiber, 12 g pro. Diabetic Exchanges: 2 starch, 1 lean meat.

Freeze it

Freeze baked and cooled pockets in resealable plastic freezer bags. Reheat frozen pockets on a greased baking sheet in a preheated 350° oven for 30-35 minutes or until heated through.

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bAcK tO ScHOOL

7

WorldMags.net

Foods to Freeze this Weekend These reader ideas help you keep your cool, mama.

1

“Frozen breakfast burritos make for a hot meal in minutes. Simply ﬁll tortillas with cooled scrambled eggs, cooked sausage or ham, and cheese. Once assembled, wrap each in plastic wrap and place in a freezer bag. To reheat, remove the wrap and roll up the burrito in a moist paper towel. It’s ready to microwave.”

—MELiSSA fRy KIngwOOd, TX

2

“I freeze kettle corn that I buy at our state fair every year. I just take the bag out of the freezer, enjoy some for a snack and put it back in the freezer for the next time the munchies hit.” —DEbbiE JOHNSON CenTeRTOwn, MO

3

“I freeze empanadas ﬁlled with lean ground beef, black beans, corn and onion. These little pies heat up in a snap, and they’re nutritious and fun for kids to eat.”

—ERicA pODRAziK new ORleAnS, lA

4

“My favorite thing to freeze in fall is applesauce. I cook up a huge batch to store in several freezersafe containers. Once thawed and reheated, it tastes like you just made it. It’s great with pork roast!” —tiNA fOx lAKe ARROwHeAd, CA

5

“when I’m craving tacos, I season and brown several pounds of ground beef. I divide the meat into several small containers and freeze to have on hand for other family favorites—nachos, quesadillas and taco soup.”

—KAtHy ALLEN BlOOMIngTOn, In

6

“Personal-size pizzas are a snap to freeze. Hint: Partially bake the crust before adding your favorite toppings and storing the pizzas in the freezer.”

FAST FIX

Sweet Barbecued Pork Chops

These juicy chops taste just as homey reheated. And 25 minutes is all you need. You can’t get easier than that. —SUSAN HOLDERMAN FOSTORIA, OH StARt tO fiNiSH: 25 min. MAKES: 8 servings

2 tbsp. canola oil 8 boneless pork loin chops (3/4-in. thick and 8 oz. each) 1/2 cup packed brown sugar 1/2 cup chopped sweet onion 1/2 cup each ketchup, barbecue sauce, french salad dressing and honey

—NANcy KvAMME FARgO, nd

7

“ I love to cook, but there’s just not enough time some days. To make life easier, I freeze 1½-cup portions of wild and brown rice, quinoa and stuﬃng. Four ﬁlling side dishes ready at a moment’s notice.” —JOycE MOyNiHAN lAKevIlle, Mn

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chops 2-3 minutes on each side. Return all to pan. 2. In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. pER SERviNg 282 cal., 12 g fat (3 g sat. fat), 14 mg chol., 533 mg sodium, 41 g carb., 1 g fiber, 6 g pro.

1. In a large skillet, heat oil over medium heat. In batches, brown pork

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WorldMags.net

fREEzE it After cooking, place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat in a saucepan, stirring sauce and adding water if necessary.

WorldMags.net EAT SMART

Broccoli Tuna Casserole

When i was in the navy, a co-worker’s wife shared this recipe with me. i’ve tweaked it over time, but it still reminds me of my “family” away from home. —yvONNE cOOK HASKInS, OH pREp: 35 min. • bAKE: 1 hour MAKES: 8 servings

5 cups uncooked whole wheat egg noodles 1 tsp. butter 1/4 cup chopped onion 1/4 cup cornstarch 2 cups fat-free milk 1 tsp. dried basil 1 tsp. dried thyme 3/4 tsp. salt 1/2 tsp. pepper 1 cup reduced-sodium chicken broth 1 cup (4 oz.) shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed 2 pouches (6.4 oz. each) albacore white tuna in water 1/3 cup panko (Japanese) bread crumbs 1 tbsp. butter, melted

1. Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a 3-qt. or 13x9-in. baking dish coated with cooking spray. 2. Meanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; gradually stir into pan. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in ¾ cup cheese until melted; stir in broccoli and tuna.

3. Spoon tuna mixture over noodles; mix well. Sprinkle with remaining Monterey Jack cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Bake, uncovered, 15-20 minutes longer or until cheese is melted. pER SERviNg 271 cal., 8 g fat (4 g sat. fat), 38 mg chol., 601 mg sodium, 30 g carb., 4 g fiber, 22 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, ½ fat. P

fREEzE it Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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Celebrate

WorldMags.net

Labor day Low & SLow • HaLLoween biteS • mmm, pretzeLS • HarveSt time

r Ace you chili e t a g l i a t f. cookof 2 pag e 6

Black Bean ’n’ Pumpkin Chili Deborah Vliet holland, mi

Soft Beer Pretzels Alyssa Wilhite whitehouse, tX

Come one, Come all. Get warm & toasty with new fall favorites.

AlAnA SimmonS’ Slow-Cooked Reuben bRAtS pAGE 47

CynthiA bent’S hAunted AntipASto SAlAd pAGE 53

kelly williAmS’ pRetzel-CRuSted CAtfiSh biteS pAGE 72

deiRdRe dee Cox’S CoConut ACoRn SquASh pAGE 77

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CeleBrATe

WorldMags.net

Slow Cooker

Labor Day give Labor Day the props it deserves—with no-watch foods that simmer eﬀortlessly in the slow cooker. start a recipe, then step away from the kitchen to enjoy summer’s last hurrah.

Slow-Cooked reuben Brats

“My husband loves brats and I go for Reuben sandwiches. So why not combine the two? After the brats cook over sauerkraut, onions and beer, they go into buns with my own version of Thousand Island-type sauce. And don’t forget the Swiss cheese!” —AlAnA SiMMonS WorldMags.net

WorldMags.net ÒAdults love this recipe too, but I get an extra bit of satisfaction watching all the kids go straight for the macaroni and cheese whenever we have a family gathering.Ó —Heidi Fleek

SLOW COOKER

Slow-Cooked Reuben Brats

sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Finish your favorite burger with some of the chili sauce, too. You won’t be sorry! —AlAnA SiMMonS JoHnstown, Pa PreP: 30 MIn. • Cook: 71/4 hours MAkeS: 10 servIngs

10 uncooked bratwurst links 3 cans (12 oz. each) light beer or nonalcoholic beer 1 large sweet onion, sliced 1 can (14 oz.) sauerkraut, rinsed and well drained 3/4 cup mayonnaise 1/4 cup chili sauce 2 Tbsp. ketchup 1 Tbsp. finely chopped onion 2 tsp. sweet pickle relish 1 garlic clove, minced 1/8 tsp. pepper 10 hoagie buns, split 10 slices Swiss cheese

1. In a large skillet, brown bratwurst in batches; drain. In a 5-qt. slow cooker, combine beer, sliced onion and sauerkraut; top with bratwurst. Cook, covered, on low 7-9 hours or until sausages are cooked through. 2. Preheat oven to 350°. In a small bowl, mix mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic and pepper until blended. Spread over cut sides of buns; top with cheese, bratwurst and sauerkraut mixture. Place on an ungreased baking sheet. Bake 8-10 minutes or until cheese is melted. Per Serving 733 cal., 50 g fat (16 g sat. fat), 94 mg chol., 1,643 mg sodium, 45 g carb., 2 g fiber, 26 g pro.

easy Slow Cooker Mac & Cheese

SLOW COOKER

Easy Slow Cooker Mac & Cheese

My sons always cheer, “You’re the best mom in the world!” whenever I make this creamy mac and cheese perfection. Does it get any better than that? —Heidi Fleek Hamburg, Pa PreP: 25 MIn. • Cook: 1 hour MAkeS: 8 servIngs

2 cups uncooked elbow macaroni 1 can (103/4 oz.) condensed cheddar cheese soup, undiluted 1 cup 2% milk 1/2 cup sour cream 1/4 cup butter, cubed 1/2 tsp. onion powder 1/4 tsp. white pepper 1/8 tsp. salt

1 cup (4 oz.) shredded cheddar cheese 1 cup (4 oz.) shredded fontina cheese 1 cup (4 oz.) shredded provolone cheese

1. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted. 2. Drain pasta; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through. Per Serving 346 cal., 23 g fat (14 g sat. fat), 71 mg chol., 712 mg sodium, 20 g carb., 1 g fiber, 15 g pro.

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CeleBRaTe

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Marinated Chicken Wings

*

SLOW COOKER

1 cup soy sauce

Marinated Chicken Wings Slow and hands-off cooking is all it takes to make these sweet and spicy chicken wings. They’re so tender and juicy, your family and friends might not believe that they were actually created in a slow cooker. —Janie BoTTinG Sultan, Wa PReP: 5 min. + marinaTing Cook: 3 hourS • MakeS: 20 ServingS

20 whole chicken wings (about 4 lbs.)

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Fridge r some Greaid! Grab (or mayo ek yogurt with a fe ) and mix of Srirac w squirts ha Dunk awsauce. ay.

1/4 cup white wine or reducedsodium chicken broth

1/4 cup canola oil 1 Tbsp. sugar 2 garlic cloves, minced 1 tsp. ground ginger

1. Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable plastic bag. In a small bowl, whisk the remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight.

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2. Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate. noTe Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. PeR SeRvinG 94 cal., 6 g fat (2 g sat. fat), 23 mg chol., 268 mg sodium, trace carb., trace fiber, 8 g pro.

WorldMags.net

WorldMags.net SLOW COOKER

Slow-Cooked Ranch Potatoes

even after seven years, my family still asks for this tasty potato and bacon dish. Try it once and i’ll bet your family will be hooked, too. —lynn iReland lebanon, WI

PReP: 15 min. • Cook: 7 hourS MakeS: 10 ServingS

Slow-Cooked Ranch Potatoes

6 bacon strips, chopped 21/2 lbs. small red potatoes, cubed 1 pkg. (8 oz.) cream cheese, softened 1 can (103/4 oz.) condensed cream of potato soup, undiluted 1/4 cup 2% milk 1 envelope buttermilk ranch salad dressing mix 3 Tbsp. thinly sliced green onions

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 Tbsp. 2. Place potatoes in a 3-qt. slow cooker. In a bowl, beat the cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes. Sprinkle with bacon. 3. Cook, covered, on low 7-8 hours or until potatoes are tender. Top with green onions. PeR SeRvinG 230 cal., 12 g fat (6 g sat. fat), 33 mg chol., 545 mg sodium, 25 g carb., 2 g fiber, 6 g pro. Green Beans with Bacon and Tomatoes SLOW COOKER

Green Beans with Bacon and Tomatoes

Fun-filled days are the perfect time to dig out the slow cooker. This is my favorite way to make green beans; a hint of brown sugar and bacon added to the mix renders them irresistible. —CaThy Bell JoplIn, Mo

PReP: 15 min. • Cook: 41/2 hourS MakeS: 12 ServingS (3/4 cup each)

1 pkg. (14 oz.) thick-sliced bacon strips, chopped

1 large red onion, chopped 2 pkg. (16 oz. each) frozen cut green beans 1 can (28 oz.) petite diced tomatoes, undrained 1/4 cup packed brown sugar 1 Tbsp. seasoned pepper 1/2 tsp. seasoned salt 1 can (16 oz.) red beans, rinsed and drained

1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Drain on paper towels.

Discard drippings, reserving 2 Tbsp. Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. 2. In a 4- or 5-qt. slow cooker, combine green beans, tomatoes, brown sugar, pepper, salt, bacon and onion. Cook, covered, on low for 4 hours. 3. Stir in red beans. Cook 30 minutes longer or until beans are heated through. PeR SeRvinG 162 cal., 7 g fat (2 g sat. fat), 11 mg chol., 538 mg sodium, 20 g carb., 5 g fiber, 7 g pro.

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CeLeBrATe

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SLOW COOKER

Five-Cheese Spinach & Artichoke Dip

Whenever I go to an event, I’m always asked to bring this dip. Five types of cheese make it a standout. —NoeLLe MyerS Grand Forks, nd PreP: 20 mIn. • CooK: 21/2 hours MAKeS: 16 servIngs (1/4 cup each)

Five-Cheese Spinach & Artichoke Dip

1 jar (12 oz.) roasted sweet red peppers 1 jar (61/2 oz.) marinated quartered artichoke hearts 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 8 oz. fresh mozzarella cheese, cubed 11/2 cups (6 oz.) shredded Asiago cheese 2 pkg. (3 oz. each) cream cheese, softened and cubed 1 cup (4 oz.) crumbled feta cheese 1/3 cup shredded provolone cheese 1/3 cup minced fresh basil 1/4 cup finely chopped red onion 2 Tbsp. mayonnaise 2 garlic cloves, minced Assorted crackers

1. Drain peppers, reserving 1 Tbsp. liquid; chop peppers. Drain the artichokes, reserving 2 Tbsp. liquid; coarsely chop artichokes. 2. In a 3-qt. slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, roasted red peppers and artichoke hearts. Stir in reserved liquid from peppers and artichoke hearts. Cook, covered, on high 2 hours. Stir dip; cook, covered, 30-60 minutes longer. Stir before serving; serve with crackers. Per ServINg 197 cal., 16 g fat (8 g sat. fat), 38 mg chol., 357 mg sodium, 4 g carb., 1 g fiber, 9 g pro.

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Sweet & Spicy Beans SLOW COOKER

1 can (15 oz.) black beans, rinsed and drained 1 can (15 oz.) chili with beans 1 cup barbecue sauce 1 cup salsa 1/3 cup packed brown sugar 1/4 tsp. hot pepper sauce Chopped green onions, optional

Sweet & Spicy Beans

my husband and I can’t get enough of this sweet and savory bean dish. It’s an incredibly easy side, but it’s also fun for tortilla and corn chip dipping. —SoNDrA PoPe Mooresville, nC PreP: 10 mIn. • CooK: 5 hours MAKeS: 12 servIngs (2/3 cup each)

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1 can (16 oz.) kidney beans, rinsed and drained 1 can (151/4 oz.) whole kernel corn, drained 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained

In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired. Per ServINg 201 cal., 2 g fat (trace sat. fat), 4 mg chol., 712 mg sodium, 36 g carb., 7 g fiber, 9 g pro.

WorldMags.net

WorldMags.net

Sweet and Savory ribs Kandy Bingham Green river, WY

SLOW COOKER

Sweet and Savory Ribs

my husband, randy, and I love barbecued ribs, but with our busy schedules, we rarely have time to fire up the grill. We simply let the slow cooker do the work for us. By the time we get home from a crazy day at work, the ribs are tender, saucy and ready to devour. —KANDy BINghAM Green river, WY PreP: 10 mIn. • CooK: 8 hours MAKeS: 8 servIngs

1 large onion, chopped 4 lbs. boneless country-style pork ribs

1 bottle (18 oz.) honey barbecue sauce 1/3 cup maple syrup 1/4 cup spicy brown mustard 1/2 tsp. salt 1/4 tsp. pepper

1. Place onion in a 5-qt. slow cooker. Top with ribs. 2. In a small bowl, combine barbecue sauce, syrup, mustard, salt and pepper; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender. Per ServINg 509 cal., 21 g fat (7 g sat. fat), 130 mg chol., 945 mg sodium, 34 g carb., trace fiber, 40 g pro. P

HEN KITC HY

T WOR

Clever Crock

Crock-Pot® slow Cooker with smart Cook™ Technology Cooking with this Crock’s easier than ever. Just tell it what you’re making and when you want the food to be ready. The power settings adjust to do the rest...except set the table. crockpot.com $130

WorldMags.net CLICK IT! Find more Labor Day recipes at tasteofhome.com/laborday.

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Happy Halloween

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Get yo ur ove friends h munch r your very owling o y Sweet man. Start wn with a Potato head a nd let t Hummus he on veg gie bonm add es .

TRICK-OR-EATS Home cooks share their most spirited dips, bites and sweets. Costume up and call the neighbors over for some spooky-cool snacks. Then let the candy collecting begin!

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Haunted Antipasto Salad even grown-up salads can dress for Halloween. Spookify each serving with a ghostly cheese slice and every plate will have that festive flair. —CynTHia BenT Newark, De prep: 35 mIn. • MaKeS: 12 ServIngS

12 slices provolone cheese 10 cups torn romaine 2 jars (71/2 oz. each) marinated quartered artichoke hearts, drained 1 jar (7 oz.) roasted sweet red peppers, drained and julienned 4 plum tomatoes, cut into 1/4-in. slices 1 small red onion, halved and thinly sliced 10 thin slices hard salami, julienned 1 can (6 oz.) pitted ripe olives, drained 1/2 cup italian salad dressing

1. Using a 4-in. ghost-shaped

cutter, cut one ghost from each slice of cheese. (Reserve remaining cheese for another use.) 2. In a large bowl, combine vegetables, salami and olives; toss to combine. Just before serving, drizzle with salad dressing and toss to coat. Transfer to serving plates; top with ghosts. per Serving 214 cal., 18 g fat (5 g sat. fat), 21 mg chol., 847 mg sodium, 8 g carb., 2 g fiber, 7 g pro.

FAST FIX

Sweet Potato Hummus

I always bake extra sweet potatoes so I can quickly mash the pulp for this dip, the perfect snack for a potluck or an after-school treat. Serving it with a veggie skeleton? How fun!

—Mary Marlowe levereTTe Columbia, SC STarT To finiSH: 10 mIn. MaKeS: 16 ServIngS (1/4 cup eacH)

4 cups mashed sweet potatoes

1/4 cup tahini 1/4 cup lime juice 2 garlic cloves, minced 2 tsp. ground cumin 11/2 tsp. salt 1/4 tsp. cayenne pepper Baked pita chips

Place the first seven ingredients in a food processor; process until blended. Transfer to a bowl. Serve with pita chips. per Serving 91 cal., 3 g fat (trace sat. fat), 0 chol., 245 mg sodium, 16 g carb., 3 g fiber, 2 g pro.

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haPPy hallOWeen

WorldMags.net Owl Tree

Bat Cupcakes

my adult children are kids at heart, so when we serve these cupcakes at our family’s annual pumpkin-carving party, they’re always warmly received.

—JOyce mOynihan laKeville, Mn

I have been “cooking” since I was 3 years old. Now I cook for my two teenage sons and bake decorated cakes for family and friends. I came up with this for an online contest. It was a hoot! —Tammy Baker Bowling green, KY PreP: 1 hour • Bake: 20 mIN. + coolINg makeS: 21 cupcakes + 6 mINI cupcakes

PreP: 25 mIN. Bake: 20 mIN. + coolINg makeS: 2 dozeN

1 pkg. chocolate fudge cake mix (regular size) 1 cup water 1/2 cup canola oil 1/4 cup brewed coffee, room temperature 3 eggs 1 cup (6 oz.) miniature semisweet chocolate chips

1 pkg. chocolate cake mix (regular size) 1 can (16 oz.) chocolate frosting 24 fudge-striped cookies 24 milk chocolate kisses White decorating icing

1. Prepare and bake cake mix according to package directions for cupcakes. Cool completely. 2. Frost cupcakes. For bat wings, cut cookies in half. Insert two cookie halves into each cupcake. 3. Gently press chocolate kisses into frosting for heads. Add eyes with decorating icing. Per Serving 284 cal., 14 g fat (5 g sat. fat), 27 mg chol., 249 mg sodium, 37 g carb., 1 g fiber, 3 g pro.

r the ng fo o from i c i d in re ats g . Swapnd these b-chilling e a n eyes lly to spi si

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FROSTING & DECORATIONS

1 can (16 oz.) chocolate frosting, divided 1 tsp. black paste food coloring 12 mini Oreo cookies Brown and yellow milk chocolate m&m’s 33/4 cups confectioners’ sugar 1/2 cup shortening 1/2 cup butter, softened 1/4 to 1/3 cup water

1. Preheat oven to 350°. Line 21 muffin cups and 6 mini-muffin cups with paper liners. 2. In a large bowl, combine cake mix, water, oil, coffee and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds

tasteofhome.com september | october 2013

full. Bake 18-22 minutes for regularsized cupcakes and 10-12 minutes for mini-cupcakes or until a toothpick comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. 3. Place 1⅓ cups chocolate frosting in a small bowl. Tint black with food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a foodsafe plastic bag; insert #125 or other large petal or flat pastry tip. Fill bag with black frosting; set aside. 4. Frost mini cupcakes with some of the remaining chocolate frosting. Separate Oreo cookies, leaving cream filling on one side of the cookies. Place filling sides of cookies on frosted cupcakes for eyes, cream side up; attach brown M&M’s with chocolate frosting. 5. Trim plain cookies into triangles for ear tufts; place above eyes. Insert #16 or other star pastry tip into another pastry bag. Fill bag with the remaining chocolate frosting. Pipe feathers on ear tufts and around eyes. Add yellow M&M’s for beaks. 6. In a large bowl, beat the confectioners’ sugar, shortening, butter and enough water to reach spreading consistency; frost large cupcakes. Arrange cupcakes side by side on a tray. 7. Pipe black frosting across tops of cupcakes for tree trunk and branches. Place owl cupcakes on the branches. Per Serving 389 calories, 21 g fat (7 g sat. fat), 36 mg chol., 261 mg sodium, 49 g carb., 1 g fiber, 2 g pro.

WorldMags.net

WorldMags.net

Owl Tree Tammy Baker Bowling green, KY

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HaPPy Halloween

WorldMags.net Candy Corn Quesadillas

These candy corn triangles are always a hit with little ones, and the flavor wins over adults. I let kids join in the fun by having them crush bags of nacho chips.

—Marie Parker Milwaukee, wi PreP: 25 mIn. • Cook: 10 mIn. MakeS: 2 dozen

1 rotisserie chicken, cut up 1 jar (16 oz.) salsa 1 cup frozen corn, thawed 1/4 cup barbecue sauce 1/2 tsp. ground cumin 1/2 cup butter, melted 8 flour tortillas (10 in.) 1 jar (151/2 oz.) salsa con queso dip, warmed 4 cups (16 oz.) shredded Mexican cheese blend 22/3 cups crushed nacho-flavored tortilla chips 1/2 cup sour cream

1. In a Dutch oven, combine the ﬁrst ﬁve ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla. 2. Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla. 3. Spread ½ cup queso dip over quesadilla; carefully sprinkle cheese along the outer edge. Cook, covered, 1-2 minutes or until the cheese begins to melt. 4. Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Per Serving 310 cal., 17 g fat (9 g sat. fat), 56 mg chol., 613 mg sodium, 21 g carb., 3 g fiber, 15 g pro. Continued on page 58 •

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HAPPy HAlloween

WorldMags.net

Flying Bat Pizzas Angela Hanks St. Albans, WV

Flying Bat Pizzas

1 1 2 1 2 2

Tbsp. chili powder Tbsp. cider vinegar tsp. olive oil tsp. ground cumin prebaked 12-in. pizza crusts cups (8 oz.) shredded cheddar cheese 2 spinach tortillas (10 in.) 1 can (41/4 oz.) chopped ripe olives sour cream, optional

Lure kids to the dinner table with the promise of pizza decorating. These are tasty, quick and totally freaky. —AngelA HAnks St. AlbAnS, WV PreP: 30 min. • BAke: 10 min. MAkes: 2 pizzas (8 sLices each)

1 pkg. (16 oz.) frozen corn, thawed 1 can (16 oz.) kidney beans, rinsed and drained 1 can (15 oz.) black beans, rinsed and drained 1 medium sweet red pepper, finely chopped

1. Preheat oven to 450°. In a large bowl, combine first eight ingredients. Transfer half of the mixture to a food processor. Process until blended; spread over crusts. Top with

remaining bean mixture; sprinkle with cheese. 2. For bats, cut three 7-in. strips from edges of each tortilla. Using kitchen shears, cut scallops along straight edge of each strip. Cut two heads from each center portion. Place three bats on each pizza. Use olive pieces to make faces. Sprinkle remaining olives over pizzas. 3. Bake 10-15 minutes or until cheese is melted. If desired, serve with sour cream. Per (1-slice) serving 357 cal., 14 g fat (6 g sat. fat), 25 mg chol., 682 mg sodium, 42 g carb., 4 g fiber, 16 g pro. Continued on page 60 •

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FAST FIX

Li’l Lips

My kids had a great time putting the marshmallow “teeth” between the apple slices when I made these years ago. Green apples with candy corn fangs are a playful alternative. —Agnes WArd Stratford, oN sTArT To fInIsh: 20 MIn. • MAKes: 8 servInGs

1 medium red apple 1 tsp. lemon juice 1/4 cup chunky peanut butter 2 Tbsp. reduced-fat cream cheese 1/8 tsp. ground cinnamon Miniature marshmallows, optional

1. Cut apple into 16 wedges; toss with lemon juice.

2. In a small bowl, mix peanut butter, cream cheese and cinnamon

until blended. Spread about 2 tsp. of the peanut butter mixture onto one side of half of the apple slices. Top each with a second slice, pressing one side to form lips. If desired, press marshmallows onto peanut butter mixture for teeth. Refrigerate until serving. per servIng 64 cal., 5 g fat (1 g sat. fat), 3 mg chol., 54 mg sodium, 4 g carb., 1 g fiber, 2 g pro. P

WorldMags.net CLICK IT! More Halloween fun at tasteofhome.com/halloweenpartyideas.

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Potluck

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rm up the game or wa n o rn tu r, e at e . sw Pull on a comfy with a spicy bowl of goodness te a g il a ta black bean ’n’ Pumpkin chili

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WorldMags.net EAT SMART SLOW COOKER

Black Bean ’n’ Pumpkin Chili

My family is crazy about this dish because it uses ingredients you might not ordinarily find in a comfort food favorite. Believe it or not, pumpkin is what makes it so special. Freeze a batch for later; it tastes even better reheated. —Deborah Vliet Holland, MI PreP: 20 Min. • cook: 4 hours MakeS: 10 servings (21/2 qt.)

2 1 1 3 2

tbsp. olive oil medium onion, chopped sweet yellow pepper, chopped garlic cloves, minced cans (15 oz. each) black beans, rinsed and drained 1 can (15 oz.) solid-pack pumpkin 1 can (141/2 oz.) diced tomatoes, undrained 3 cups chicken broth 21/2 cups cubed cooked turkey 2 tsp. chili powder 11/2 tsp. ground cumin 11/2 tsp. dried oregano 1/2 tsp. salt cubed avocado and thinly sliced green onions

Blue WonkI Ware all-PurPose BoWls courtesy of WIsterIa

1. In a skillet, heat oil over mediumhigh heat. Add onion, pepper and garlic; cook and stir until tender. 2. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. Top with avocado and green onions. Per SerVing 192 cal., 5 g fat (1 g sat. fat), 28 mg chol., 658 mg sodium, 21 g carb., 7 g fiber, 16 g pro. Diabetic Exchanges: 2 lean meat, 1½ starch, ½ fat.

beer brat chili

For bowl aa super tailgat t every e servin , top each footba g with a ll cheese-shaped slice.

“The kick from my Beer Brat Chili is just right. Folks who like spice, and even those who don’t, agree this one’s a keeper.” —katrina kruMM

SLOW COOKER

Beer Brat Chili

My husband and i love this nicely spiced chili because it smells so good as it simmers all day. i can’t think of a better way to use up leftover brats. he can’t think of a better way to eat them. —katrina kruMM aPPle Valley, Mn

PreP: 10 Min. • cook: 5 hours MakeS: 8 servings (21/2 qt.)

1 can (15 oz.) pinto beans, rinsed and drained

1 can (15 oz.) Southwestern black beans, undrained 1 can (15 oz.) white kidney or cannellini beans, rinsed and drained 1 can (141/2 oz.) italian diced tomatoes, undrained 1 can (10 oz.) diced tomatoes and green chilies, undrained 1 pkg. (14 oz.) fully cooked beer bratwurst links, sliced 11/2 cups frozen corn

1 medium onion, finely chopped 1 medium sweet red pepper, chopped 1/4 cup chili seasoning 1 garlic clove, minced

In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours. Per SerVing 383 cal., 16 g fat (5 g sat. fat), 34 mg chol., 1,256 mg sodium, 42 g carb., 10 g fiber, 17 g pro.

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SLOW COOKER

PoTluCk

Spicy Touchdown Chili

Whether you’re enjoying a saturday of oklahoma sooner football or cheering on the local team on a Friday night, this chili is certain to score big. —ChriS neal Quapaw, OK

PreP: 30 mIn. • Cook: 4 hours MakeS: 12 servIngs (3 qt.)

1 lb. ground beef 1 lb. bulk pork sausage 2 cans (16 oz. each) kidney beans, rinsed and drained 2 cans (15 oz. each) pinto beans, rinsed and drained

2 cans (10 oz. each) diced tomatoes with mild green chilies, undrained 1 can (141/2 oz.) diced tomatoes with onions, undrained 1 can (12 oz.) beer 6 bacon strips, cooked and crumbled 1 small onion, chopped 1/4 cup chili powder 1/4 cup chopped pickled jalapeno slices 2 tsp. ground cumin 2 garlic cloves, minced 1 tsp. dried basil 3/4 tsp. cayenne pepper

1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage. 2. Stir in remaining ingredients. Cook, covered, on low 4-5 hours. Per Serving 346 cal., 14 g fat (5 g sat. fat), 41 mg chol., 824 mg sodium, 33 g carb., 9 g fiber, 20 g pro. SLOW COOKER

White Chili

White chili may be a little different from what you’re used to, but it’s just the ticket to warming up a chilly night. It whips up fast and freezes like a charm. —Shari MeiSSner Chester, Mt PreP: 20 mIn. • Cook: 6 hours MakeS: 8 servIngs (2 qt.)

1 3 2 4 2 2

White Chili

1 1 2

1/2 1/4 1/4 1/4

Tbsp. olive oil medium onions, chopped garlic cloves, minced cups cubed cooked chicken or turkey cups chicken broth cans (15 oz. each) white kidney or cannellini beans, rinsed and drained can (15 oz.) garbanzo beans or chickpeas, rinsed and drained can (4 oz.) chopped green chilies tsp. ground cumin tsp. dried oregano tsp. cayenne pepper tsp. salt cup minced fresh cilantro optional toppings: corn chips, shredded Monterey Jack cheese and sour cream

1. In a large skillet, heat oil over

Trick Spoonplay! chili stra individight into bags aual Fritos nd eat .

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medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. 2. Transfer to a 3-qt. slow cooker. Stir in chicken, broth, beans, chilies and dry seasonings. 3. Cook, covered, on low 6-8 hours. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream. Per Serving 271 cal., 8 g fat (2 g sat. fat), 62 mg chol., 561 mg sodium, 22 g carb., 6 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 1½ starch, ½ fat.

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WorldMags.net “Here’s my goto dish for any cool-weather get-together. It feeds a crowd and is easy to customize with different garnishes. Fresh avocado slices, sour cream, cheddar cheese and Ritz crackers all go well with this chili.” —ChriS neal

Spicy Touchdown Chili

Recipes AcRoss AmeRicA

Isn’t it a comfort to know a pot of deep, rich, satisfying chili is simmering on a stove somewhere in America right now? Sprinkle a bowlful with chopped onions, spoon some on a Coney Dog, transform it into Frito Pie. Whatever you do, don’t miss our readers’ all-time best chili recipes, just the way they make ’em in their hometowns. In Taste of Home’s one-of-a-kind, 735-recipe tour across our 50 states, you’ll find regional classics passed down for generations, plus all the lore and landmarks that make America what it is. This huge collection of must-have recipes is available at tasteofhome.com/america.

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EAT SMART SLOW COOKER

PoTLuCK

Cincinnati-Style Chili

my husband had this type of chili when visiting a friend in Ohio and was super thrilled when i made it at home. We like to serve it five-way with spaghetti, cheese, onions and beans. —TaRI aMBLeR shoreWood, IL

Biscuit Bowl Chili

Kids love to help make these biscuit bowls almost as much as they love eating them. For another weeknight meal, fill them with taco-spiced meat and all the fixin’s or even your favorite sloppy joe mix. —CaSSy Ray Parkersburg, WV

PReP: 35 min. • CooK: 6 hOurs MaKeS: 10 servings (11/2 QT.)

2 2 4 2 1 2

1/2 3 1 2 1

3/4 3/4 1/4 1/8 1/8 1

lbs. extra-lean ground turkey medium onions, finely chopped garlic cloves, minced cans (8 oz. each) no-salt-added tomato sauce can (141/2 oz.) reduced-sodium beef broth Tbsp. cider vinegar oz. unsweetened chocolate, chopped Tbsp. chili powder bay leaf tsp. Worcestershire sauce tsp. ground cumin tsp. salt tsp. ground cinnamon tsp. ground allspice tsp. ground cloves tsp. cayenne pepper pkg. (16 oz.) whole wheat spaghetti

TOPPINGS

1 can (16 oz.) kidney beans, rinsed and drained 11/4 cups (5 oz.) shredded reducedfat cheddar cheese 1 medium onion, chopped

1. In a nonstick Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink. Transfer mixture to a 3-qt. slow cooker. 2. In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture. Cook, covered, on low 6-8 hours. 3. Cook spaghetti according to package directions; drain. Remove bay leaf from chili. Serve chili over spaghetti; top servings with beans, cheese and onion. PeR SeRVIng 388 cal., 6 g fat (3 g sat. fat), 47 mg chol., 523 mg sodium, 52 g carb., 10 g fiber, 37 g pro.

PReP: 20 min. • CooK: 30 min. MaKeS: 8 servings

1 tube (16.3 oz.) large refrigerated flaky biscuits 2 tsp. cornmeal 1 lb. lean ground beef (90% lean) 1/2 cup chopped onion 1 can (16 oz.) kidney beans, rinsed and drained 1 can (111/2 oz.) V8 juice 1 cup ketchup 2 tsp. chili powder 1/2 tsp. salt 1/4 to 1/2 tsp. cayenne pepper 1/4 tsp. crushed red pepper flakes 1/4 tsp. pepper 1/2 cup shredded cheddar cheese

1. Preheat oven to 350°. Place two muffin tins upside down; spray bottoms and sides of eight alternating muffin cups. On a work surface, roll or press biscuits into 4-in. circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups. 2. Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack. 3. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve in biscuit bowls; top with cheese. PeR SeRVIng 395 cal., 15 g fat (5 g sat. fat), 35 mg chol., 1,357 mg sodium, 44 g carb., 4 g fiber, 20 g pro. P

WorldMags.net CLICK IT! Find more of your best chili recipes at tasteofhome.com/top10chili.

CincinnatiStyle Chili

WorldMags.net M Cincin ake it a n Heap aati Coney: hot do with c g h diced oili, mustard chedd nions and , ar. H ketchuold the p.

Biscuit Bowl Chili

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HaPPY BIrTHDaYs

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A Happy Birthday

Home Run

Make a wish for this Missouri mom’s spiced chocolate cake drizzled with buttery sweet caramel icing. Throw on a handful of crunchy caramel corn and it’s take-me-out-to-the-ballgame good.

l initia ree’s akes o n o h m ide om) h the s g wit pologie.c nd your u m a A t o s r . e i h (ant siest cak ississipp a the e of the M

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Chocolate Spice Cake with Caramel Icing

When my daughter called me, looking for a caramel cake for a friend’s birthday, this came right to mind. The homemade caramel icing is so worth it. Just work quickly and pour over the cake when it’s glossy and still drizzly. —MarIann JaMes Ferguson, Mo PreP: 30 min. BaKe: 30 min. + cooling MaKes: 12 servings

3 oz. unsweetened chocolate, chopped 1/2 cup butter, softened 1 cup sugar 1 cup packed brown sugar 3 eggs 2 cups cake flour 3 tsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon

1/2 tsp. ground allspice 1/8 tsp. ground cloves 11/3 cups 2% milk

ICING

1 cup plus 2 Tbsp. packed brown sugar 3/4 cup heavy whipping cream 6 Tbsp. butter, cubed 11/2 cups confectioners’ sugar 1/4 tsp. vanilla extract Caramel popcorn, optional

1. Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool chocolate slightly. 2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, salt and spices; add to

creamed mixture alternately with milk, beating well. 3. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. 4. In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners’ sugar and vanilla. 5. Place one cake layer on a serving plate; immediately pour half of the hot icing over cake. Top with remaining cake layer. Pour remaining icing over top. If desired, top with caramel popcorn. Per servIng 589 cal., 24 g fat (15 g sat. fat), 110 mg chol., 347 mg sodium, 92 g carb., 2 g fiber, 6 g pro. P

ÒThis is the perfect cake on a cool fall Sunday when thereÕs a baseball game on. We are big Cardinals fans. We also have my motherin-law, Mimi, up for dinner every Sunday. Mimi has a scoop of vanilla frozen custard with her slice. Or caramel corn on top makes it pop!Ó —MarIann JaMes

WorldMags.net CLICK IT! Find your best birthday recipes at tasteofhome.com/birthdays.

september | october 2013

69

Pretzel time

WorldMags.net

z

l e t e Pr e! m i t also share s r e d a e r , ough ist wasn’t ensimple, salty snack. w t e d a m e t hom n the As if a big, fay irresistible takes oot to love? prett What’s kn

Sh a pe into tw iStS , bu nS o r biteS . wa r m & Ch e w y f ro m the ov en. it’S a l l G o o d.

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WorldMags.net Soft Beer Pretzels

What makes a better match than beer and pretzels? Not much that I can think of. That’s why I put them together into one delicious recipe. I’m always looking for new ways to combine fun flavors and this pretzel certainly fits the bill. —AlyssA Wilhite Whitehouse, tX PreP: 1 hour + rIsINg BAke: 10 mIN. mAkes: 8 preTzels

1 bottle (12 oz.) amber beer or nonalcoholic beer 1 pkg. (1/4 oz.) active dry yeast 2 tbsp. unsalted butter, melted 2 tbsp. sugar 11/2 tsp. salt 4 to 41/2 cups all-purpose flour 10 cups water 2/3 cup baking soda TOPPING

1 egg yolk 1 tbsp. water Coarse salt

1. In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1½ tsp. salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Pick a Sh

3. Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape dough into eight balls; roll each into a 24-in. rope. Curve ends of rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal. 4. In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels. 5. Place pretzels 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool. to mAke Pretzel rolls Divide and shape into eight balls. Roll each into a 14-in. rope. Starting at one end of rope, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal. Boil, top and bake as directed. to mAke Pretzel Bites Divide and shape into eight balls; roll each into a 12-in. rope. Cut each rope into 1-in. pieces. Boil and top as directed; bake at 400° for 6-8 minutes or until golden brown. Makes 8 dozen. to Freeze Place cooled pretzels in resealable plastic freezer bags. Store in freezer. To use, thaw at room temperature or, if desired, microwave each pretzel on high 20-30 seconds or until heated through. Per serving 288 cal., 4 g fat (2 g sat. fat), 16 mg chol., 604 mg sodium, 53 g carb., 2 g fiber, 7 g pro.

a PE

inch by inch, pretzels are a cinch. Make a rope of dough 24 inches long for traditional pretzels, 14 inches for rolls and 12 inches for bites.

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Pretzel time

FAST FIX

WorldMags.net

Favorite Chili Cheeseburgers

ge r bu n s a r e r u b a l il z t e r P k ee a n d a r e u a w il M in d e ba k ates . Or Or der t s 3 2 in e l b a ava il tzill a.com. e r .p y u b t a h s ’eM fr e

These should really be called double cheeseburgers, since you stuff them with sharp cheddar cheese and serve with warm nacho cheese on top. —Deb Williams Peoria, aZ start to finish: 20 min. maKes: 4 servings

1 lb. ground beef 2 tbsp. chili sauce 1 tbsp. chili powder 1/2 cup shredded cheddar cheese 4 hamburger-size pretzel buns or hamburger buns, split 1/2 cup nacho cheese sauce, warmed

1. In a bowl, combine beef, chili sauce and chili powder, mixing lightly but thoroughly. Shape into eight ¼-in.-thick patties. Place 2 Tbsp. cheese onto the center of each of four patties. Top with remaining patties; press edges firmly to seal. 2. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on buns with cheese sauce. Per serving 479 cal., 26 g fat (14 g sat. fat), 105 mg chol., 1,028 mg sodium, 28 g carb., 2 g fiber, 31 g pro.

Pretzel-Crusted Catfish Bites

This is a “keeper” recipe in my book. serve with lemon wedges and your own tartar sauce! dunk away. —Kelly Williams Forked river, NJ PreP: 25 min. • CooK: 5 min./baTch maKes: 4 servings

11/2 lbs. catfish fillets, cut into 1-in. pieces 1/2 tsp. salt 1/2 tsp. pepper 2 eggs 1/3 cup Dijon mustard 2 tbsp. 2% milk 1/2 cup all-purpose flour 4 cups honey mustard miniature pretzels, finely crushed oil for frying lemon wedges, optional

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1. Sprinkle catfish with salt and pepper. In a shallow bowl, whisk eggs, mustard and milk. 2. Place the flour and crushed pretzels in separate shallow bowls. Dip the fish in flour to coat; shake off excess. Dip in the egg mixture, then in pretzels, patting fish to help the coating adhere. 3. Heat ¼ in. of oil to 375° in an electric skillet. Fry the fish, a few pieces at a time, for 1-2 minutes on each side or until the fish flakes easily with a fork. Drain on paper towels. If desired, serve fish with lemon wedges. Per serving 637 cal., 34 g fat (5 g sat. fat), 160 mg chol., 1,503 mg sodium, 48 g carb., 2 g fiber, 33 g pro.

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Chocolate-Peanut Butter Crunch Bars People—especially guys—can’t get enough of my twist on rice cereal bars. i don’t think i’ll ever go back to the plain old ones again. —sherri melotiK oak Creek, Wi PreP: 20 min. + chilling maKes: 3 dozen

3 cups miniature pretzels, coarsely chopped 10 tbsp. butter, divided 1 pkg. (101/2 oz.) miniature marshmallows 3 cups rice Krispies 1/2 cup light corn syrup, divided 3/4 cup peanut butter chips 1 cup (6 oz.) semisweet chocolate chips 1/4 cup dry roasted peanuts, chopped

1. Reserve ⅓ cup chopped pretzels. In a large microwave-safe bowl, microwave 6 Tbsp. butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1½ minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan. 2. In another microwave-safe bowl, combine 2 Tbsp. butter and ¼ cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer. 3. In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top. 4. Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers. note This recipe was tested in a 1,100-watt microwave. Per serving 136 cal., 6 g fat (3 g sat. fat), 8 mg chol., 124 mg sodium, 20 g carb., 1 g fiber, 2 g pro.

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PreTzeL TIme

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U p the sa lt ysw eet factor e v e n mo r e w ith a da b of ca r a mel saUce a n d a show er of chopped pistachios .

Pretzel Fruit Pizza

I created this recipe while working as an independent kitchen consultant for a national company. It’s wonderful. I made tons of recipes, but this was one of my most popular. —BeThany Perry Beverly, MA PreP: 15 mIn. + chIllIng BaKe: 10 mIn. + chIllIng maKeS: 8 servIngs

3 cups finely crushed pretzels

2/3 cup sugar 11/4 cups cold butter, cubed 1 can (14 oz.) sweetened condensed milk 1/4 cup lime juice 1 Tbsp. grated lime peel

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september | october 2013

11/2 cups whipped topping 7 cups assorted fresh fruit, such as sliced plums

1. Preheat oven to 375°. In a large bowl, mix crushed pretzels and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a 14-in. pizza pan. Bake 8-10 minutes or until set. Cool on a wire rack; refrigerate 30 minutes. 2. In a large bowl, mix milk, lime juice and lime peel. Fold in whipped topping; spread over crust. Refrigerate until cold. Just before serving, top with fruit. Per ServIng 760 cal., 38 g fat (24 g sat. fat), 99 mg chol., 870 mg sodium, 100 g carb., 3 g fiber, 10 g pro. P

WorldMags.net CLICK IT! Find even more ways to cook with pretzels: tasteofhome.com/pretzels.

WorldMags.net T H E TA S T Y 10

Take a dip You know the ropes when it comes to pretzel pairings. Dunk pretzels here.

1

“Healthy hummus mixed with chopped Greek olives, crumbled low-fat feta cheese and some lemon zest.” —CharLene Sherman Fort lAuderdAle, Fl

2 “Caramelized onion dip! Caramelize sweet onions, cool, and add to a mixture of sour cream and mayo. Salt and pepper to taste.”

—KrISTIn CLauSS BurKhardT WAyne, PA

3 “Maple glaze. Stir enough milk and maple

syrup into confectioners’ sugar to form a dipping sauce. Then add diced cooked bacon.” —BILL hILBISh Coeur d’Alene, Id

4 “Beer dip. Cream cheese, Hidden Valley ranch dressing, cheddar cheese, beer and a splash of milk. Yummy.” —vICKI dunSIrn Jungen GreenvIlle, WI

5 “Raspberry mustard. Equal parts honey,

raspberry preserves and whole-grain Dijon.” —JennIfer BaKer ConCord, nC

10

6 “My own pretzel dip. Mix 8 oz. homemade

hot green salsa and 8 oz. very ﬁnely shredded cheddar; add mayo to desired consistency. I think it’s the best!” —BarB WhITe Pfaff lIBBy, Mt

7 “Buﬀalo-style sour cream. Just add as

much Frank’s RedHot sauce as you can handle to a container of sour cream and dip away.” —raCheL roWLSon ColdWAter, MI

8 “Jalapeno cheese sauce. Cook and stir

1 minced garlic clove in 1 Tbsp. melted butter for 1 minute in a saucepan over medium heat. Stir in 1 Tbsp. ﬂour and cook 2 minutes. Whisk in 3/4 cup whole milk and bring just to a boil. Remove from heat and stir in 1 cup ﬁnely shredded cheddar cheese, 1 ﬁnely chopped seeded jalapeno pepper, a couple of dashes crushed red pepper ﬂakes and salt to taste.” —QuILa CummInS BrIghT SPokAne, WA

9 “Guacamole, homemade.” —dIana LICCKeTTo SCaramuzzI Mount ePhrAIM, nJ

“My husband dips his pretzels in chocolate ice cream.” —SuzI goLdSBury WIChItA, kS

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FRESH FALL SIDES

WorldMags.net

! Platter upve r e s to Opt y this prettily salad fam style.

Harvest Happy Get your farmers market ﬁnds while they’re hot. Or still warm from the garden. And turn them into vegetable love with these homegrown reader recipes. EAT SMART

2 cups cubed peeled celery root (about 1/2 lb.) 2 cups cubed peeled rutabaga (about 1 medium) 2 cups cubed peeled sweet potatoes (about 1 medium) 2 tbsp. olive oil 1/4 tsp. salt 2 cups cherry tomatoes, halved 8 cups torn curly endive

My Underground Vegetable Salad

Oven roasting root vegetables is a delicious way to get the most out of these earthy treats. It really brings out their subtle sweetness. Serving them over endive with a homemade vinaigrette is a bonus!

VINAIGRETTE

—pEtER HALFERty COrpus Christi, tX pREp: 20 mIn. • BAKE: 40 mIn. MAKES: 8 ServIngS

1 lb. medium fresh mushrooms, halved 8 small carrots, peeled and halved lengthwise

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3 2 2 1 1

1/2 1/4 1/4 1/2

tbsp. apple cider or juice tbsp. lemon juice tbsp. cider vinegar tsp. stone-ground mustard tsp. grated lemon peel tsp. fennel seed, crushed tsp. salt tsp. pepper cup olive oil

1. Preheat oven to 400¡. In a large bowl, combine the first five ingredients. Add olive oil and salt; toss vegetables to coat. 2. Transfer to a greased roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; roast 10 minutes longer. 3. Place endive in a large bowl. In a small bowl, whisk together the first eight vinaigrette ingredients. Gradually whisk in olive oil until blended. Pour vinaigrette over endive; toss to coat. Divide endive among eight salad plates; top with roasted vegetables. pER SERvIng 261 cal., 18 g fat (2 g sat. fat), 0 chol., 261 mg sodium, 24 g carb., 7 g fiber, 4 g pro.

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EAT SMART

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Basil Corn & Tomato Bake This is the ultimate side dish to make when sweet Jersey corn is in season. I look forward to it every year. —ERIn CHILCoAt CentrAl islip, ny

pREp: 30 mIn. • BAKE: 45 mIn. + STandIng MAKES: 10 ServIngS

2 1 2 1

4 1 1

3/4 1/3 1/2 1/2

tsp. olive oil medium onion, chopped eggs can (103/4 oz.) reduced-fat reduced-sodium condensed cream of celery soup, undiluted cups fresh or frozen corn small zucchini, chopped tomato, seeded and chopped cup soft whole wheat bread crumbs cup minced fresh basil, plus additional for topping tsp. salt cup shredded part-skim mozzarella cheese

1. Preheat oven to 350°. In a small

skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, ⅓ cup basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray. 2. Bake vegetables, uncovered, 40-45 minutes or until bubbly. Top with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional fresh basil. notE To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields ½ to ¾ cup crumbs. pER SERvIng 131 cal., 4 g fat (1 g sat. fat), 47 mg chol., 299 mg sodium, 20 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges: 1 starch, ½ fat.

Coconut Acorn Squash FAST FIX

Coconut Acorn Squash

Save yourself some time in the kitchen and cook the squash in the microwave for a truly quick dish. Sometimes acorn squash can be a bit tasteless. I conquer this by adding a bit of mango chutney and coconut. It really makes the flavor pop. —DEIRDRE DEE Cox KAnsAs City, Ks StARt to FInISH: 20 mIn. MAKES: 4 ServIngS

2 small acorn squash

1/4 cup mango chutney 1/4 cup flaked coconut 3 tbsp. butter, melted

1/4 tsp. salt 1/8 tsp. pepper

1. Cut each squash in half; remove

Basil Corn & tomato Bake

and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender. 2. Turn squash cut side up. Mix chutney, coconut and melted butter; spoon into centers of squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through. notE This recipe was tested in a 1,100-watt microwave. pER SERvIng 251 cal., 11 g fat (7 g sat. fat), 23 mg chol., 400 mg sodium, 39 g carb., 4 g fiber, 2 g pro.

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freSh fall SiDeS

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FAST FIX

Roasted Brussels Sprouts with Hazelnuts

It’s festive enough for a special occasion, but this simple side is homey enough for everyday. The combination of Brussels sprouts and hazelnuts is a winner. Hazelnuts are just about my favorite nuts. —Gail Prather Hastings, nE Start to finiSh: 20 mIn. • MaKeS: 4 servIngs

3 tbsp. butter

1/2 to 1 tsp. pepper 1/2 tsp. salt 11/2 lbs. fresh Brussels sprouts, trimmed and quartered

1/3 cup chopped hazelnuts

1. Preheat oven to 450°. In a small heavy saucepan, melt butter over medium heat. Heat 2-3 minutes or until golden brown, stirring

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constantly. Remove from heat; stir in pepper and salt. 2. Place Brussels sprouts and hazelnuts in a greased 15x10x1-in. baking pan. Toss with butter mixture. Roast 10-15 minutes or until Brussels sprouts are tender, stirring occasionally. Per ServinG 209 cal., 15 g fat (6 g sat. fat), 23 mg chol., 398 mg sodium, 17 g carb., 7 g fiber, 7 g pro. P

“All four of my kids are very fond of Brussels sprouts because they’ve helped us grow them in the garden. When my son was 19, he started making this dish as well.” —Gail Prather

WorldMags.net CliCK it! Find more favorite fall recipes at tasteofhome.com/autumnrecipes.

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Contest

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Cru a cer nchif y Fr cutereal coati ench toa by cu ng. Th st wit h tting e it int n make it o lett e rs .

Talk about child’s play. The Taste of Home community pulled out all the stops with these fun-loving recipes that kids really like. Cook these winning dishes with your family and you’ll get clean plates and thumbs up.

win! IT FEELS LIKE FALL, Y’ALL! TURN THE PAGE TO ENTER YOUR COMFIEST EATS. WorldMags.net september | october 2013

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Contest Central

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Kiddin’ Around Hey, Judy. Who inspired

prizewinning recipe for Q: your Pizza-Style Manicotti? & : A

Judy Arm I came up with the idea after thinking, strong What do kids like? Pizza, cheese sticks— something little kids can roll and stuf in manicotti shells. I’m an elementary school principal, married to a veterinarian, and we have four kids, so I’m with children and animals all day. My husband, Tim, and I cook together. It’s relaxing after school, a good time at the end of the day. We enjoy family fun in the kitchen—it makes memories.

xt nep u

KID

-APPR OV GR A N D PRIED ZE

WINN

ER

It Feels Like Fall, Y’all!

Show oﬀ your best recipe with sweet potatoes, cabbage, squash, apples, pecans, cranberries and other cozy favorites. Stick to 12 ingredients or fewer, please, and tell us why you love it. You could win $500.

ENTER OUR

fAll HArvESt CONtESt & YOU CAN WIN

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MAIN DISHES Think “weeknight wow” recipes, Sunday dinner specialties, casseroles, comfort food suppers. vEggIES AND fruItS Send your best seasonal soups and stews, vegetable tarts, skillet and Dutch oven side dishes, fruit favorites. brEADS From pumpkin and zucchini bread to biscuits studded with roasted veggies, all the world loves a good fresh bread. DESSErtS Give us those star attractions, like carrot cake, apple crisp, pumpkin mousse, custards, puddings, fall fruit tarts, compotes and cakes.

Enter at tasteofhome.com/recipecontests. Entry deadline Nov. 4, 2013. Winners announced in a future issue.

MORE cOntEStS, MORE MOnEy up To $1,000! We’re LOOkIng FOr YOur best recIPes FOr:

Make & Freeze • Homemade in a Hurry • Halloween • One-Pot Meals It’s easy to enter at tasteofhome.com/recipecontests. 82

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sqUAsh: Peter ZIjLstra/sHutterstOck.cOM

ShOw uS yOuR bESt ORIgInAl REcIPES In thESE cAtEgORIES

GRAND PRIZe

1st PlAce

italian Meatball Buns WorldMags.net

Pizza-Style Manicotti

Judy Armstrong Prairieville, la

trinA Linder-mobLey Clover, SC

Ham, pepperoni, string cheese and manicotti shells make a tasty hands-on recipe that even small children can help prepare.

one of the greatest gifts i love to share with my six grandkids is making special recipes just for them. The meatballs inside the rolls are a savory surprise.

2ND PlAce

3RD PlAce

Chocolate Chip elvis Pancakes

Halloween Candy Bark

KeenAn mcdermott SPringfield, Mo

Peggie brott CarTHage, nY

i’m one of 13 children, so making a recipe that everyone likes can be a challenge. We all thought this Saturday-morning special was fit for a king.

My kids and i wanted to make a treat using the beautiful colors of fall and some candy that’s special for Halloween. let young ones customize by using their favorite candies and cookies.

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Italian meatball Buns

Pizza-Style manicotti

prep: 30 min. + rising • BAKe: 15 min. • mAKes: 2 dozen

prep: 20 min. • BAKe: 25 min. • mAKes: 4 servings

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12 frozen bread dough dinner rolls 1 pkg. (12 oz.) frozen fully cooked italian meatballs, thawed 2 tbsp. olive oil 1/4 cup grated parmesan cheese 1/4 cup minced fresh basil 11/2 cups marinara sauce, warmed

1. Let dough stand at room temperature 25-30 minutes or until softened. 2. Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1½ to 2 hours. 3. Preheat oven to 350°. Bake 12-15 minutes or until golden brown. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce. per (1-Bun) serving 112 cal., 5 g fat (2 g sat. fat), 8 mg chol., 248 mg sodium, 12 g carb., 1 g fiber, 5 g pro.

8 uncooked manicotti shells 1 jar (24 oz.) spaghetti sauce 8 slices deli ham (about 6 oz.) 8 fresh basil leaves 8 pieces string cheese 24 slices pepperoni 1 can (21/4 oz.) sliced ripe olives, drained 1 cup shredded parmesan cheese

1. Cook manicotti according to package directions for al dente; drain. Preheat oven to 350°. 2. Pour 1 cup sauce into a 13x9-in. baking dish. On a short side of each ham slice, layer one basil leaf, one piece string cheese and three slices pepperoni; roll up. Insert in manicotti shells; arrange in a single layer in baking dish. 3. Pour remaining sauce over top. Sprinkle with olives and Parmesan cheese. Bake, uncovered, 25-30 minutes or until heated through. per serving 618 cal., 32 g fat (15 g sat. fat), 87 mg chol., 2,427 mg sodium, 43 g carb., 4 g fiber, 40 g pro.

tasteofhome.com september | october 2013

tasteofhome.com september | october 2013

Halloween Candy Bark

Chocolate Chip elvis Pancakes

prep: 20 min. + standing • mAKes: 23/4 lbs.

prep: 15 min. • cooK: 5 min./batch • mAKes: 16 pancakes

2 tsp. butter 11/2 lbs. white candy coating, coarsely chopped 2 cups pretzels, coarsely chopped 10 oreo cookies, chopped 3/4 cup candy corn 3/4 cup dry roasted peanuts 1/2 cup milk chocolate m&m’s 1/2 cup reese’s pieces

1. Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand about 1 hour. 2. Break or cut bark into pieces. Store in an airtight container. per (1-oz.) serving

152 cal., 7 g fat (5 g sat. fat), 1 mg chol., 84 mg sodium, 21 g carb., trace fiber, 1 g pro.

11/4 cups all-purpose flour 2 tbsp. brown sugar 3 tsp. baking powder 1/2 tsp. salt 1 egg 1/4 cup peanut butter 11/2 cups 2% milk 3 tbsp. butter, melted 1 tsp. vanilla extract 1/2 cup chopped ripe banana 1/2 cup semisweet chocolate chips

1. In a large bowl, whisk ﬂour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to ﬂour mixture; stir just until moistened. Fold in banana and chocolate chips. 2. Lightly grease a griddle; heat over medium heat. Pour batter by ¼ cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. per (2-pAncAKe) serving

261 cal., 13 g fat (6 g sat. fat), 41 mg chol., 400 mg sodium, 31 g carb., 2 g fiber, 7 g pro.

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FAST FIX

Crunchy Baked French Toast

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AnndreA BAiley HunTIngTon BeACH, CA

What do you do when one child wants cereal and the other wants French toast? You combine them for a crunchy new breakfast treat, of course.

FAST FIX

Sunny Strawberry & Cantaloupe Salad EAT SMART FAST FIX

Herbed Cheese Sticks

AyshA schurmAn Ammon, ID

my little ones ask me to make this salad all the time. Fruit and cheese taste delish together and the kids like to munch on the crunchy sunflower seeds.

Pizza macaroni & Cheese

heAther BAtes ATHenS, me

Juli meyers HIneSvIlle, gA

We crave the breadsticks we get at our local pizza parlor when they’re hot and gooey right from the oven. now I can get that very same goodness, but I never have to leave the house.

my grandma made this for us once when she came to visit and I never forgot just how good it was. Since my kids love anything with pepperoni and cheese, I thought they’d enjoy it just as much as I did.

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EAT SMART FAST FIX

FAST FIX

Crunchy Baked French toast

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Sunny Strawberry & Cantaloupe Salad Start to finiSh: 15 min. • maKeS: 4 servings

1 cup sliced fresh strawberries 1 cup cubed cantaloupe 1/2 cup (about 2 oz.) cubed part-skim mozzarella cheese 2 tbsp. raspberry vinaigrette 1/2 cup fresh raspberries 1 tbsp. sunﬂower kernels thinly sliced fresh mint leaves, optional

In a large bowl, combine strawberries, cantaloupe and cheese. Drizzle with vinaigrette and toss to coat. Just before serving, gently stir in raspberries; top with sunﬂower kernels. If desired, sprinkle with mint. Per Serving 105 cal., 7 g fat (2 g sat. fat), 4 mg chol., 113 mg sodium, 10 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 1½ fat, ½ fruit.

Start to finiSh: 30 min. • maKeS: 6 servings

5 eggs 3/4 cup 2% milk 3/4 tsp. ground cinnamon 3/4 tsp. vanilla extract 1/8 tsp. salt 4 cups Cap’n Crunch cereal, crushed 12 slices french bread (1 in. thick)

1. Preheat oven to 450°. In a shallow bowl, whisk the ﬁrst ﬁve ingredients until blended. Place crushed cereal in another shallow bowl. Dip both sides of bread in egg mixture, then in cereal, patting to help cereal adhere. 2. Place on greased baking sheets. Bake 12-15 minutes or until golden brown, turning once. Per Serving 230 cal., 7 g fat (2 g sat. fat), 179 mg chol., 453 mg sodium, 32 g carb., 2 g fiber, 11 g pro.

tasteofhome.com september | october 2013

tasteofhome.com september | october 2013

Pizza Macaroni & Cheese

FAST FIX

PreP: 30 min. • BaKe: 25 min. • maKeS: 12 servings

Start to finiSh: 30 min. • maKeS: 16 cheese sticks

2 pkg. (14 oz. each) deluxe macaroni and cheese dinner mix 1/2 cup sour cream 1 can (141/2 oz.) petite diced tomatoes, drained 1 can (15 oz.) pizza sauce 1 small green pepper, chopped 1 small sweet red pepper, chopped 2 cups (8 oz.) shredded italian cheese blend 2 oz. sliced pepperoni

1. Preheat oven to 350°. Cook macaroni according to package directions for al dente. Drain; return to pan. Stir in contents of cheese packets and sour cream. Transfer to a greased 13x9-in. baking dish. 2. In a small bowl, combine tomatoes and pizza sauce; spread over top. Top with peppers, cheese and pepperoni. Bake, uncovered, 25-30 minutes or until bubbly. Per Serving 340 cal., 14 g fat (7 g sat. fat), 37 mg chol., 927 mg sodium, 37 g carb., 3 g fiber, 14 g pro.

tasteofhome.com september | october 2013

herbed Cheese Sticks

1 pkg. (61/2 oz.) pizza crust mix 11/2 tsp. garlic powder 1 tbsp. olive oil 1 cup (4 oz.) shredded partskim mozzarella cheese 1/4 cup shredded Parmesan cheese 1 tsp. italian seasoning Pizza sauce

1. Preheat oven to 450°. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes. 2. Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8-in. square. Brush top with oil; sprinkle with cheeses and Italian seasoning. 3. Bake 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into eight strips. Serve with pizza sauce. Per (1-StiCK) Serving 72 cal., 3 g fat (1 g sat. fat), 5 mg chol., 117 mg sodium, 8 g carb., trace fiber, 3 g pro.

WorldMags.net tasteofhome.com september | october 2013

Breakfast-in-a-Muﬃn

FAST FIX

Sara SanderS FouNtAIN CIty, IN

BetSy King DuLuth, MN

I can never seem to get out of bed with enough time to prepare breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door.

I never thought of using waffle-cut fries as a scoop for dip until a friend of mine did at a baby shower. they’re ideal for my cheesy bacon and chive dip, which tastes just like a baked potato topper.

EAT SMART

FAST FIX

Loaded Baked Potato Dip

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Popcorn & Pretzel Chicken tenders

Strawberry Lemonade Smoothie

Suzanne ClarK PhoeNIx, AZ

Jamie King DuLuth, MN

My daughter, Alivia, thought it would be tasty fun to coat chicken tenders with two of our favorite moviewatching snacks, popcorn and pretzels. Crunchy and crispy, they bring on a lot of smiles when served with a creamy and sweet mustard sauce.

We love the perfect blend of sweet and citrus in this refreshing smoothie. It’s so easy to throw together, I often find myself making one for breakfast or a midday snack.

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FAST FIX

Breakfast-in-a-Muﬃn

Loaded Baked Potato Dip

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start to finish: 10 min. • MaKes: 21/2 cups

2 cups (16 oz.) reduced-fat sour cream 2 cups (8 oz.) shredded reducedfat cheddar cheese 8 center-cut bacon or turkey bacon strips, chopped and cooked 1/3 cup minced fresh chives 2 tsp. Louisiana-style hot sauce hot cooked wafflecut fries

prep: 20 min. • BaKe: 15 min. • MaKes: 1 dozen

In a small bowl, mix the ﬁrst ﬁve ingredients until blended; refrigerate until serving. Serve with wafe fries. per (1/ 4 -Cup) serving 149 cal., 10 g fat (6 g sat. fat), 38 mg chol., 260 mg sodium, 4 g carb., trace fiber, 11 g pro.

tasteofhome.com september | october 2013

FAST FIX

start to finish: 5 min. • MaKes: 4 servings Place all ingredients in a blender; cover and process 15 seconds or until blended. Serve immediately. per serving 129 cal., 1 g fat (trace sat. fat), 2 mg chol., 34 mg sodium, 29 g carb., 2 g fiber, 2 g pro.

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1. Preheat oven to 400°. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain. 2. In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat. 3. In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and ½ cup cheese. Fill paper-lined muffin cups two-thirds full. 4. Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. per serving 173 cal., 9 g fat (4 g sat. fat), 92 mg chol., 357 mg sodium, 16 g carb., trace fiber, 7 g pro.

tasteofhome.com september | october 2013

Strawberry Lemonade Smoothie

2 cups lemonade 3/4 cup (6 oz.) lemon yogurt 1/2 tsp. vanilla extract 2 cups frozen unsweetened strawberries

1/3 lb. bulk italian sausage 3 eggs 1/8 tsp. seasoned salt 1/8 tsp. pepper 1 pkg. (81/2 oz.) corn bread/muffin mix 3/4 cup shredded cheddar cheese, divided

EAT SMART

Popcorn & Pretzel Chicken Tenders prep: 25 min. + marinating • BaKe: 20 min. MaKes: 6 servings (1 cup sauce)

11/2 lbs. chicken tenderloins 1 cup buttermilk 2 tsp. garlic powder 1 tsp. salt 1 tsp. onion powder 1/2 tsp. pepper 3/4 cup fat-free plain greek yogurt 1/4 cup peach preserves 1 tbsp. prepared mustard 4 cups miniature pretzels, crushed 2 cups air-popped popcorn, crushed Cooking spray

1. In a large bowl, combine ﬁrst six ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. In a small bowl, mix yogurt, preserves and mustard; refrigerate until serving. 2. Preheat oven to 400°. In a large shallow dish, combine crushed pretzels and popcorn. Remove chicken from marinade, discarding marinade. Dip both sides of chicken in pretzel mixture, patting to help coating adhere. Place on a parchment paper-lined baking sheet; spritz with cooking spray. 3. Bake 20-25 minutes or until coating is golden brown and chicken is no longer pink. Serve with sauce. per serving 296 cal., 3 g fat (trace sat. fat), 67 mg chol., 636 mg sodium, 36 g carb., 2 g fiber, 33 g pro. Diabetic Exchanges: 3 lean meat, 2 starch.

WorldMags.net tasteofhome.com september | october 2013

Close toHome WorldMags.net

spiced treats • LocaL Love • everyone’s favorite pizza • appLe season

Get t scoop onhe dessertsf.all p a g e 10 2

Chocolate Chai Snickerdoodles Katie Wollgast florissant, mo

he or e de lec t ween lc u d h e Smoos ice cream b s. le in pumpko snickerdood u. tw o y r e v Cle

Snuggly-good diSheS, Straight from your kitchenS.

NIKKI BARTON’S SpARKlINg CIdeR pOuNd CAKe pAGE 91

JAye BeeleR’S SpINAChBASIl peSTO & peSTO TWISTS pAGE 96

MARIe lOuISe ludWIg’S FAMIly QuIlT pIzzA pAGE 101

JeAN eCOS’ FReSh Apple & peAR SAlAd

pAGE 111

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sunday dInner

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Sunday from Scratch

Take your time at the table this weekend with a supper worth seconds. Like one Utah mom, you may ﬁnd your family’s sharing more than just a meal. by Nikki BartoN | providence, UT

spinach salad with poppy seed dressing

dInner’s on! chicken cordon bLeU pasTa

…

Send you!r recipes

whaT’s on YOUR sunday dInner TaBLe?

Chicken Cordon Bleu pasta

Share a favorite meal at tasteof home.com/ submit. Please put “Sunday Dinner” in the Notes field.

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spinach saLad wiTh poppy seed dressing

…

sparkLing cider poUnd cake

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Chicken Cordon Bleu Pasta

Facebook fans of my blog inspired me to create this creamy pasta casserole with ingredients I had on hand. Success! . prep: 25 mIn. • BaKe: 20 mIn. maKes: 6 ServIngS

3 cups uncooked penne pasta 2 cups heavy whipping cream 1 pkg. (8 oz.) cream cheese, softened and cubed 11/2 cups (6 oz.) shredded swiss cheese, divided 1/2 tsp. onion powder 1/2 tsp. garlic salt 1/4 tsp. pepper 3 cups sliced cooked chicken breast 3/4 cup crumbled cooked bacon 3/4 cup cubed fully cooked ham 3 Tbsp. dry bread crumbs

1. Preheat oven to 350¡. Cook pasta according to package directions for al dente; drain. 2. Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup cheese, onion powder, garlic salt and pepper until blended. 3. In a bowl, combine chicken, bacon, ham and pasta. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese; top with bread crumbs. Bake, uncovered, 18-22 minutes or until heated through. per servIng 826 cal., 56 g fat (33 g sat. fat), 249 mg chol., 1,093 mg sodium, 33 g carb., 1 g fiber, 47 g pro. FAST FIX Spinach Salad with Poppy Seed Dressing

This salad has been a family favorite for a while. I love to take it to parties. sTarT To fInIsh: 25 mIn. maKes: 6 ServIngS (1 Cup dreSSIng)

4 cups fresh baby spinach 4 cups torn iceberg lettuce 11/2 cups sliced fresh mushrooms 1/2 lb. bacon strips, cooked and crumbled DRESSING

1/4 cup red wine vinegar 1/4 cup chopped red onion 3 Tbsp. sugar

3/4 tsp. salt

1/4 tsp. ground mustard 1/2 cup canola oil 11/2 tsp. poppy seeds

1. In a large bowl, combine spinach, lettuce, mushrooms and bacon. Place vinegar, onion, sugar, salt and mustard in blender. While processing, gradually add oil in a steady stream. Transfer to a bowl; stir in poppy seeds. 2. Divide salad among six plates; drizzle with dressing. per servIng 280 cal., 24 g fat (3 g sat. fat), 14 mg chol., 557 mg sodium, 10 g carb., 1 g fiber, 6 g pro.

Sparkling Cider Pound Cake

I put my own twist on pound cake with a simple sparkling cider glaze, and it tastes incredible. prep: 20 mIn. • BaKe: 40 mIn. + CoolIng maKes: 12 ServIngS

3/4 cup butter, softened 11/2 cups sugar 3 eggs 11/2 cups all-purpose flour 1/4 tsp. baking powder 1/4 tsp. salt 1/2 cup sparkling apple cider GLAZE

Our Big Night In If There was one ThIng everyone In my famILy Loved To do when I was growIng up, IT was gaTherIng for sunday dInner. After a long week packed with school, sporting events and extracurricular activities, we knew this time was reserved for catching up over a wonderful meal. Carrying on the tradition in my own family has proved to be a tremendous blessing. Since both my husband and I are home on Sundays, we have fun preparing dinner together. In fact, this simple activity has brought us closer. While our son and daughter are young, we want them to grasp the importance—and the fun—of eating together as a family. This time of year, the welcoming aromas of cheesy casseroles, zesty soups and spiced desserts fill our house with comfort. And it seems that, more than in any other season, Sunday dinners in fall bring an added measure of warmth—not only to our tummies, but to our hearts. Read more about Nikki’s cooking and baking adventures on her blog, chef-in-training.com.

3/4 cup confectioners’ sugar 3 to 4 tsp. sparkling apple cider

1. Preheat oven to 350¡. Line bottom of a greased 9x5-in. loaf pan with parchment paper; grease paper. 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition. 3. Transfer to prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. 4. In a small bowl, mix glaze ingredients until smooth; spoon over cake, allowing it to flow over sides. per servIng 306 cal., 13 g fat (8 g sat. fat), 83 mg chol., 156 mg sodium, 46 g carb., trace fiber, 3 g pro. P

sparkling Cider pound Cake

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mom’s best

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A Growing Family

With kids in tow, a michigan mom searches for the freshest produce out there—and ﬁnds it close to home. story and reciPes by Jaye Beeler | Grand raPids, mi

Send you!r recipes

mAke mom Proud— And mAke $100 You may see your story here! Go to tasteof home.com/submit to brag up Mom and share her best recipes. Please write “Mom’s Best” in the Notes field.

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Jaye’s love of locally gro inspired her to write Taswn fare Touring Michigan’s Ho ting and Food: A Culinary Roadtmegrown rip.

E

very sunday and holiday, the food of my kentucky childhood overflowed from the kitchen

to the sideboard, to the cofee table, even to the tops of the washer and dryer. It was the work of my maternal grandmother, Odessa Moore, now 86 and a retired cook. She learned the craft from her Tennessee mother, Myrtle Sain, called Big Mama even though she was a wisp under 5 feet. In Logan County, Kentucky, Grandaddy and Granny’s big vegetable garden was full of the practical produce found in the bluegrass hills. They’d bring us sacks of dirt-smudged vegetables, warm from the sun.

Our peach trees and blackberry bushes yielded fried pies, cobblers, jams and hand-churned ice cream. My mom, Gloria Beeler, and her sisters inherited Granny’s connection to the earth and everyday food. Now my own family of ﬁve hunts for fun, fresh, locally grown foods here in Michigan. We’ve found green eggs, purple potatoes, orange cauliﬂower and yellow watermelon in markets, farms and ﬁelds. Our small garden also inspires our cooking. It sprouts produce with names my children ﬁnd magical— Cinderella squash, Purple Rufes basil and Green Zebra tomatoes. I’m raising the sixth generation whose childhood meals will be as ﬂavor-packed and freshfrom-the-garden as I remember mine back in Kentucky.

Now my own family of five hunts for fun, fresh, locally grown foods here in Michigan. —JAye beeler

Hearty Butternut Squash Soup

The comforting combination of squash, Italian sausage, northern beans and veggies makes this my go-to soup in fall. It’s full of freshness.

Photos of family: T.J. HamilTon

PreP: 20 mIn. • Cook: 40 mIn. mAkes: 12 servIngs (41/2 qT.)

1 lb. bulk Italian sausage 1 medium onion, chopped 1 medium sweet red pepper, chopped 4 garlic cloves, minced 1 large butternut squash (about 5 lbs.), peeled, seeded and cut into 1-in. pieces 1 pkg. (16 oz.) frozen corn, divided 4 cups water

1 tbsp. chicken base 2 cans (151/2 oz. each) great northern beans, rinsed and drained 2 cans (141/2 oz. each) fire-roasted diced tomatoes, undrained 1 tsp. salt 1/4 tsp. pepper Heavy whipping cream and minced fresh parsley, optional

1. In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute. Remove with slotted spoon; discard drippings. 2. Add squash, 1½ cups corn, water and chicken base to same pan; bring

to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender. 3. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze oPtIon Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Per servIng 327 cal., 13 g fat (4 g sat. fat), 29 mg chol., 937 mg sodium, 44 g carb., 11 g fiber, 13 g pro.

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MoM’S bESt

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Pesto twists

Spinach-basil Pesto

our fresh Dig into y —parsley h herb stas o work, too. tr and cilan FAST FIX

Spinach-Basil Pesto

Toss this garlicky, rich pesto with pasta or use as a spread for sandwiches. It also freezes well for fresh flavor over the long winter. Start to finiSh: 10 MIN. MaKES: 13/4 cups

6 garlic cloves, halved 3 cups fresh baby spinach 11/2 cups loosely packed basil leaves 3/4 cup chopped walnuts or pine nuts, toasted 1 cup grated Parmesan cheese 1/2 tsp. salt Dash pepper 3/4 cup olive oil

spinach, basil and walnuts. Pulse until chopped. Add the cheese, salt and pepper. Continue processing while gradually adding the oil in a steady stream. frEEzE oPtion Freeze pesto in freezer containers. To use, thaw in refrigerator. PEr (2-tbSP.) SErving 167 cal., 17 g fat (3 g sat. fat), 5 mg chol., 177 mg sodium, 2 g carb., 1 g fiber, 3 g pro. FAST FIX

Start to finiSh: 25 MIN. MaKES: 12 servINgs

1. Place garlic in a food processor;

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Pesto Twists

My daughters, Jacqueline and Natalie, help me twirl these together. If I don’t make pesto straight from my garden, I buy it prepared from a grocery store.

1/2 cup prepared pesto 1/2 cup shredded Parmesan cheese

1. Preheat oven to 400°. Unfold the puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread the pesto onto one puff pastry sheet to within ¼ in. of the edges. Sprinkle with the Parmesan cheese. Top with the remaining puff pastry, pressing lightly. Cut the pastry into twelve 1-in.-wide strips. Twist each strip four times. Place the pastry strips 2 in. apart on parchment paper-lined baking sheets, pressing down the ends. 2. Bake for 12-15 minutes or until golden brown. Serve warm. PEr SErving 265 cal., 17 g fat (4 g sat. fat), 6 mg chol., 270 mg sodium, 24 g carb., 3 g fiber, 6 g pro.

pulse until finely chopped. Add the

1 pkg. (17.3 oz.) frozen puff pastry, thawed

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Continued on page 98 •

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WorldMags.net MoM’S BeST

Jaye’s kids—Jacqueline, 9; Nico, 3; and Natalie, 7—love making CherryChocolate Oatmeal Cookies almost as much as they love eating them warm from the oven.

Cherry-Chocolate Oatmeal Cookies

We like using Michigan dried cherries in these cookies. They’re wonderful just-baked and fun for my kids to make. PreP: 25 Min. • BaKe: 10 Min./baTch MaKeS: 6 dozen

1 cup butter, softened 11/2 cups packed brown sugar 2 eggs 1 tsp. vanilla extract 11/2 cups all-purpose flour 1 tsp. ground cinnamon 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 cups old-fashioned oats 1 cup dried tart cherries 1 cup dark chocolate chips

1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in the oats, cherries and chocolate chips. 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool. Per ServIng 84 cal., 4 g fat (2 g sat. fat), 13 mg chol., 50 mg sodium, 11 g carb., trace fiber, 1 g pro.

Cherry-Chocolate oatmeal Cookies

Harvest Salad with Cherry Vinaigrette

i like salads with seasonal vegetables, fruit, protein and some kind of fun surprise. Try brie or feta cheese on this. PreP: 1 hour + cooling MaKeS: 10 servings (1 cup each)

Harvest Salad with Cherry vinaigrette

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medium fresh beets (about 1 lb.) pkg. (5 oz.) spring mix salad greens medium apples, thinly sliced medium carrot, shredded 1/2 cup yellow grape tomatoes or pear tomatoes, halved 3 1 2 1

1/2 cup grape tomatoes, halved 1/2 cup garbanzo beans or chickpeas, rinsed and drained

1/2 cup coarsely chopped walnuts, toasted 4 thick-sliced bacon strips, cooked and crumbled CHERRY VINAIGRETTE

1/2 cup tart cherry preserves 3 2 2 1

Tbsp. olive oil Tbsp. red wine vinegar tsp. Dijon mustard garlic clove, minced 1/4 tsp. salt 1/8 tsp. pepper

1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake for 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into ½-in. pieces. 2. In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Per ServIng 181 cal., 10 g fat (2 g sat. fat), 4 mg chol., 221 mg sodium, 21 g carb., 3 g fiber, 4 g pro. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable. P

Find Your Salad StYle Here’s how Jaye mixes and matches ingredients to make big-flavored salads. • Go

for Good-for-you fats in nuts, seeds and healthy oils. • reach for rainbowhued fruits and vegetables—the deeper the color, the better. • Layer on whoLe Grains such as brown rice, quinoa and whole-grain couscous. • brinG on the beans— add chickpeas, cranberry beans or lentils. • Go Lean for protein— think egg, chicken or turkey and low-fat cottage cheese.

WorldMags.net CLICK IT! Find more garden-fresh recipes at tasteofhome.com/gardenrecipes.

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KIDS IN THE KITCHEN

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this rringbake a t s , t nigh r dessert, nies o heme It’s t pizza. F n of browg. quilt r best pa onalizin you or pers f

Pizza Squared Pizza parties rule, especially when they’re at Mrs. holiday’s house. Make your own DiY pie: Fill bowls with colorful veggies and favorite meats, and let kids pile tasty toppings in squares that might really have their names all over ’em. bY Marie louise ludwig Phoenixville, PA

“i created this recipe in college. Whether i was making it for my roommates or, eventually, my three kids, it always met the same challenge: one pizza, diﬀerent toppings for everyone. Steph always loved mushrooms, nick piled Mrs. Holida y on the sausage, and i’d fashion ﬂowers from olives, with scallion stems. inevitably, there were plain cheese squares for Ryan. it’s all up to each person’s taste—and imagination.” —Mrs. Holiday, aka Marie louise ludwig Phoenixville, PA

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Family Quilt Pizza

I find quilt pizzas loads of fun to make. They’re great for getting family and friends involved in making dinner. It’s always a blast to see the clever toppings and designs people come up with— they really let their personalities shine. —MarIE LouISE LuDwIg Phoenixville, PA PrEP: 30 mIn. • BaKE: 20 mIn. MaKES: 6 servIngs

1 tube (13.8 oz.) refrigerated pizza crust 1 can (8 oz.) pizza sauce

4 cups (16 oz.) shredded part-skim mozzarella cheese 2 oz. sliced deli ham, cut into 1/2-in. strips optional toppings: ripe olives, tomatoes, sweet peppers, mushrooms, fully cooked sausage, pineapple rings, pineapple tidbits, pepperoni, yellow summer squash, red onion, broccoli florets, crumbled feta cheese, fresh basil and chives

1. Preheat oven to 425°. Unroll the pizza crust and press to fit into

a greased 15x10x1-in. baking pan, pinching up the edges to form a rim. Bake for 8-10 minutes or until the edges are lightly browned. Spread the crust with pizza sauce; top with shredded mozzarella cheese. Using the ham strips, outline 12 quilt sections. Arrange the toppings of your choice in each section to create a patchwork design. Bake for 10-15 minutes or until the crust is golden brown and the cheese is melted. PEr SErvINg 395 cal., 14 g fat (8 g sat. fat), 48 mg chol., 892 mg sodium, 40 g carb., 1 g fiber, 25 g pro. P

WorldMags.net CLICK IT! Find even more family-favorite pizza recipes at tasteofhome.com/pizza.

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fall treats

WorldMags.net spiced Coﬀee

Chocolate Zucchini Cake

Chocolate Chai snickerdoodles

apple Bread Pudding with Caramel sauce Ginger Cardamom tea

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WorldMags.net

Pear Gingerbread Cobbler

Wow! Who wouldn’t want to hang out in your kitchen when these recipes are coming out of the oven? The spices in the air—and in these treats—make life so much warmer.

Pumpkin Cream Cheese Bars

Banana Beignet Bites

WorldMags.net

WorldMags.net Pear Gingerbread Cobbler EAT SMART

fAll treAtS

A sure sign that fall is truly here: My family asks me to make my signature gingerbread cobbler. Over the years it’s earned the nickname “Autumn in the Oven.” Clever, right? —Cheryl PetermAn PResCott, AZ

PreP: 25 Min. • BAke: 20 Min. mAkeS: 8 servings

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4 cups sliced peeled fresh pears (about 4 medium) 1/2 cup packed brown sugar 1/2 cup water 1 tbsp. orange juice 1/4 tsp. ground cinnamon 2 tbsp. cornstarch 2 tbsp. cold water 2 tbsp. finely chopped crystallized ginger

s

GINGERBREAD LAYER

1/2 cup buttermilk 1/4 cup sugar 1/4 cup molasses 1 egg 2 tbsp. canola oil 1 cup all-purpose flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. ground ginger 1/4 tsp. salt 1/4 tsp. ground nutmeg

1. Preheat oven to 350°. In a large

Pear Gingerbread Cobbler Cheryl Peterman Prescott, AZ

saucepan, combine the first five ingredients; bring to a boil. Reduce the heat; simmer, uncovered, for 10 minutes or until pears are tender, stirring occasionally. 2. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crystallized ginger. Transfer to a greased 8-in.-square baking dish. 3. In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients; gradually beat into buttermilk mixture. Pour over pear mixture. 4. Bake 20-25 minutes or until filling is bubbly and a toothpick inserted in center comes out clean. Per ServinG 277 cal., 5 g fat (1 g sat. fat), 27 mg chol., 215 mg sodium, 58 g carb., 3 g fiber, 3 g pro.

WorldMags.net

WorldMags.net

Apple Bread Pudding with Caramel Sauce

This old recipe has been in my life for a long time. i can’t remember where i found it, but my family and i are so glad i did. Bake it for brunch or dessert. —Cleo GonSke Redding, CA

1 cup heavy whipping cream 11/2 tsp. vanilla extract Dash ground nutmeg 1 loaf (1 lb.) french bread, cut into 1-in. cubes

CARAMEL SAUCE

1 cup sugar

1/4 cup water PreP: 50 Min. • BAke: 40 Min. mAkeS: 16 servings (13/4 Cups sAuCe)

1 cup heavy whipping cream 2 tbsp. butter

3/4 cup butter, cubed

1. Preheat oven to 350°. In a large

4 cups chopped peeled tart apples (about 4 medium) 2 cups sugar 1/2 cup raisins 1/2 cup chopped walnuts 3 tsp. ground cinnamon 2 tsp. vanilla extract

skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla. 2. For bread pudding, in a large bowl, whisk eggs, milk, 1½ cups sugar, cream, vanilla and nutmeg until blended. Stir in bread cubes

BREAD PUDDING

6 eggs 21/2 cups 2% milk 11/2 cups plus 2 tbsp. sugar, divided

WA R m & C i nnA

and apple mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining sugar. Bake, uncovered, 40-45 minutes or until a knife inserted near the center comes out clean. 3. For caramel sauce, in a small heavy saucepan, combine sugar and water; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium-high heat. Cook 1 minute. 4. Uncover pan; continue to boil until syrup turns a medium amber color. Immediately remove from heat and carefully stir in cream and butter. Serve caramel sauce with warm bread pudding. Per ServinG 606 cal., 27 g fat (15 g sat. fat), 149 mg chol., 312 mg sodium, 87 g carb., 2 g fiber, 8 g pro.

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Apple Bread Pudding with Caramel Sauce Cleo Gonske Redding, CA

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faLL treats

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Pumpkin Cream Cheese Bars

I made these bars for a church function and there was barely a crumb left. —Kim Chambers LaureLton, nY PreP: 25 mIn. • baKe: 35 mIn. + coolIng maKes: 2 dozen

11/3 cups all-purpose flour 3/4 cup sugar, divided 1/2 cup packed brown sugar 3/4 cup cold butter, cubed 1 cup old-fashioned oats 1/2 cup chopped pecans 1 pkg. (8 oz.) cream cheese, softened, cubed 2 tsp. ground cinnamon 1 tsp. ground allspice 1 tsp. ground cardamom 1 can (15 oz.) solid-pack pumpkin 1 tsp. vanilla extract 3 eggs, lightly beaten

1. Preheat oven to 350¡. In a small bowl, mix flour, ¼ cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. 2. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes. 3. In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with the reserved crumb mixture. 4. Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours of baking. Per serving 196 cal., 12 g fat (6 g sat. fat), 52 mg chol., 80 mg sodium, 21 g carb., 1 g fiber, 3 g pro.

“I get a kick out of feeding people, a trait I picked up from my mom and grandmother. Try these bars with mashed sweet potatoes instead of pumpkin if you have them on hand.” —Kim Chambers 106

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Chocolate Zucchini Cake

The minute I get my hands on fresh zucchini, my family knows something special is in store. For many years, people visited my sister’s deli for this luscious spiced cake. —Peggy Linton Cobourg, on PreP: 20 mIn. • baKe: 55 mIn. + coolIng maKes: 16 servIngs

13/4 cups sugar 1/2 cup canola oil 1/4 cup butter, softened 1/2 cup buttermilk 2 eggs 1 tsp. vanilla extract 21/2 cups all-purpose flour 1/4 cup baking cocoa 1 tsp. baking soda 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 2 cups finely shredded zucchini

1/2 cup semisweet chocolate chips 1/2 cup sliced almonds CUSTARD SAUCE

1/2 cup sugar 2 2 3 3 3

tbsp. all-purpose flour tbsp. cornstarch cups whole milk egg yolks tbsp. butter 1/4 tsp. almond extract

1. Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla. 2. In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds. 3. Transfer to prepared pan. Bake 55-60 minutes or until a toothpick

inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool. 4. For sauce, in a saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over mediumhigh heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. 5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover custard sauce. note To remove cakes more easily, use solid shortening to grease plain and fluted tube pans. Per serving 392 cal., 18 g fat (7 g sat. fat), 86 mg chol., 117 mg sodium, 52 g carb., 2 g fiber, 7 g pro.

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FAST FIX

WorldMags.net Spiced Coffee SLOW COOKER

When I was a little girl, my grandmother taught me how to make her famous banana beignets. Although we made them during the holidays, they’re pretty fantastic any time of the year.

I’ve found that those who aren’t necessarily coffee fans often change their tune when they get a whiff of this chocolaty coffee drink. I like to serve a big batch at parties.

—aMy DowninG SoutH rIDIng, VA

—Joanne HolT BowlIng grEEn, oH

STarT To finiSH: 30 mIn. MakeS: About 3 dozen

PreP: 10 mIn. • Cook: 2 hours MakeS: 8 servIngs

3/4 cup sugar 1/4 cup packed brown sugar 11/2 tsp. ground cinnamon

8 cups brewed coffee

1/3 cup sugar 1/4 cup chocolate syrup 1/2 tsp. anise extract

BEIGNETS

4 cinnamon sticks (3 in.) 11/2 tsp. whole cloves additional cinnamon sticks, optional

2 cups cake flour

3/4 cup sugar 21/2 tsp. baking powder 1/2 tsp. ground cinnamon 1 tsp. salt 1 egg 1 cup mashed ripe bananas (about 3 medium) 1/2 cup whole milk 2 Tbsp. canola oil oil for deep-fat frying

1. In a 3-qt. slow cooker, combine coffee, sugar, chocolate syrup and extract. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to slow cooker. Cook, covered, on low 2-3 hours. 2. Discard spice bag. Ladle coffee into mugs. If desired, serve with cinnamon sticks. Per ServinG 64 cal., trace fat (trace sat. fat), 0 chol., 10 mg sodium, 15 g carb., trace fiber, trace pro.

1. In a small bowl, mix sugars and

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cinnamon until blended. In a large bowl, whisk the first five beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 Tbsp. oil until blended. Add to flour mixture; stir just until moistened. 2. In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll in sugar mixture while warm. Per (1-BeiGneT) ServinG 72 cal., 4 g fat (trace sat. fat), 6 mg chol., 88 mg sodium, 9 g carb., trace fiber, 1 g pro.

S tA r r I n

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Banana Beignet Bites

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WorldMags.net Ginger Cardamom Tea FAST FIX

1. Preheat oven to 350°. In a

Chocolate Chai Snickerdoodles

I used to think snickerdoodles could never be improved—that is, until I added some chocolate. While they’re baking, the aromas of chocolate mixed with warming spices reminds me of a cup of hot chai. —kaTie wollGaST FlorISSAnt, Mo PreP: 30 mIn. • Bake: 10 mIn./bAtch MakeS: About 3 dozen

When the weather starts to turn cold, I like to add something warm and spicy to my tea, like ginger and cardamom. A big thermos of this is just the thing for a long afternoon of raking leaves. —TriSHa kruSe EAglE, ID

STarT To finiSH: 25 mIn. MakeS: 4 servIngs

2 cups water 4 tsp. honey 1 Tbsp. minced fresh gingerroot 1/2 tsp. ground cardamom 6 individual tea bags 11/2 cups fat-free milk

1. In a saucepan, combine water, honey, ginger and cardamom; boil. Reduce heat; simmer 10 minutes. 2. Pour over tea bags in a 2-cup glass measuring cup. Steep 3-5 minutes according to taste. Strain tea back into saucepan, discarding ginger and tea bags. Stir in milk; heat through. Per ServinG 55 cal., trace fat (trace sat. fat), 2 mg chol., 39 mg sodium, 11 g carb., trace fiber, 3 g pro. Diabetic Exchange: ½ starch. P

coz y c ArDA MoM

21/4 cups sugar 1 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground cardamom 1/2 tsp. ground allspice 1/4 tsp. white pepper 1 cup butter, softened 2 eggs 2 tsp. vanilla extract 21/4 cups all-purpose flour 1/2 cup baking cocoa 2 tsp. cream of tartar 11/2 tsp. baking powder 1/2 tsp. salt

large bowl, combine the first six ingredients. Remove ½ cup sugar mixture to a shallow dish. 2. Add butter to remaining sugar mixture; beat until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, cream of tartar, baking powder and salt; slowly beat into creamed mixture. 3. Shape dough into 1½-in. balls. Roll in reserved sugar mixture; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 10-12 minutes or until edges are firm. Remove to wire racks to cool. Per (1-Cookie) ServinG 124 cal., 6 g fat (3 g sat. fat), 25 mg chol., 89 mg sodium, 18 g carb., 1 g fiber, 1 g pro.

Ginger Cardamom Tea Trisha Kruse Eagle, ID

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field editors

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Dabble in Apples

Field Editor FAv oriTes

Field Editors cook with apples on a cool fall day for a taste of juicy heaven. Take your pick from a homey ginger-apple cake, a crunchy apple salad or a nicely spiced strudel. or try them all.

“As the oldest of eight siblings, I often helped out my mother by baking for the family. I combined our favorite desserts—apple pie and cakes—into this ginger-spiced upside-down cake.” —rayMonde Bourgeois 110

tasteofhome.com september | october 2013

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WorldMags.net Gingered Apple Upside-Down Cake

i like that this ginger cake is so deeply flavored and delicious. A nice scoop of vanilla bean ice cream will be the icing on this cake, which is best served warm from the oven. —rayMonde Bourgeois SWaSTIka, On PreP: 30 min. • BaKe: 30 min.+ Cooling MaKes: 8 servings

1/4 cup butter, cubed 1/4 cup packed brown sugar 1 tbsp. finely chopped crystallized ginger 2 large apples, peeled and cut into 1/8-in. slices BATTER

1/4 cup butter, softened 2/3 cup packed brown sugar 2 eggs 1 tsp. vanilla extract 11/2 cups all-purpose flour 2 tsp. baking powder 1 tsp. ground ginger 1/4 tsp. salt 1/2 cup 2% milk

1. Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture. 2. For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples. 3. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm. Per serving 336 cal., 13 g fat (8 g sat. fat), 84 mg chol., 291 mg sodium, 51 g carb., 1 g fiber, 5 g pro.

“I love to use a variety of apples, like Honeycrisp, Braeburn, Granny Smith and Pink Lady. A nice mix gives you the best flavor and a good consistency. And try Saigon cinnamon in your apple crisps—nice and sweet!” —Jean ecos

EAT SMART FAST FIX

Fresh Apple & Pear Salad

This fun combination of ingredients comes together beautifully in one flavor-walloped dish. Crunchy apples and ripe, juicy pears are fantastic tossed with crisp, cool cucumbers and a spicy dressing.

1/4 cup apple cider or juice 1 1 1 2

tbsp. snipped fresh dill tbsp. olive oil tbsp. spicy brown mustard tsp. brown sugar 1/2 tsp. salt 1/4 tsp. pepper

—Jean ecos HarTland, WI start to finish: 20 min. MaKes: 8 servings

4 medium apples, thinly sliced 2 medium pears, thinly sliced 1 medium cucumber, seeded and chopped 1 medium red onion, halved and thinly sliced

In a large bowl, combine apples, pears, cucumber and onion. In a small bowl, whisk remaining ingredients until blended. Pour over apple mixture; toss to coat. Refrigerate until serving. Per serving 96 cal., 2 g fat (trace sat. fat), 0 chol., 175 mg sodium, 20 g carb., 4 g fiber, 1 g pro. Diabetic Exchanges: 1 fruit, ½ fat.

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field editorS

WorldMags.net “I like to pile the apples high in this easy version of homemade strudel. This recipe is part of my family’s heritage—I just simplified it with puff pastry. It serves up to eight, unless you are having gigantic servings like I do!” —Sarah haengel

Caramel Apple Strudel

My father, who was born and raised in Austria, told us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, easy way to carry on part of my heritage. —Sarah haengel Bowie, MD PreP: 35 Min. • Bake: 25 Min. MakeS: 8 servings

5 medium apples, peeled and chopped (5 cups) 3/4 cup apple cider or juice 1/4 cup sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground allspice 1/4 tsp. ground cloves

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1 frozen puff pastry sheet, thawed

1/4 cup fat-free caramel ice cream topping 1 egg 1 tbsp. water 1 tbsp. coarse sugar Sweetened whipped cream and additional caramel ice cream topping, optional

1. Preheat oven to 375°. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool apple mixture completely. 2. Unfold puff pastry on a large sheet of parchment paper; roll into

a 16x12-in. rectangle. Place a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under. 3. In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping. Per Serving 270 cal., 9 g fat (2 g sat. fat), 26 mg chol., 140 mg sodium, 46 g carb., 4 g fiber, 3 g pro.

WorldMags.net CliCk it! For more apple favorites, go to tasteofhome.com/apples.

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FIELD EDITORS

Taste ofWorldMags.net Home

field editors Hundreds of volunteers from nearly every state—and Canada—belong to the big, happy Taste of Home Field Editor family! They share cooking trends, recipes, reviews and tips from their kitchens, neighborhoods and cities.

Check the list for Field Editors near you, and watch this space for dishes and ideas from home cooks like you who love to cook and cook to love.

AlAbAmA

Karen King Bessemer Lisa Allen Joppa

AlAskA

Cindi DeClue Anchorage Cari Molinaro Wasilla

ArizonA

Kellie Cook Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson Linda Lambert Wittmann

ArkAnsAs

Amy Sasser Dardanelle Jeannie Mullen Farmington Nilsa Sanchez Searcy

CAliforniA

Mandy Ramirez Beaumont Marina Castle Canyon Country Kallee Krong-McCreery Escondido Jenn Tidwell Fair Oaks Tina Fox Lake Arrowhead Marilyn Henley Newport Beach Paul Williams Redding Holly Camozzi Rohnert Park Nancy Smith Salinas Heidi Keneﬁck San Diego Linda Campbell San Jose Linda Baptista San Ramon

! N EW

Rebecca Wilson Longmont Crystal Schlueter Northglenn Cory Drummond Pueblo West Jessica Carroll Thornton

ConneCtiCut

Melissa Haines Burlington Lynn Faria Meriden Robin McCoy-Ramirez Putnam Susan Luiz South Windsor Karen Day Torrington Ruth Hartunian-Alumbaugh Willimantic Nancy Bailey Willington

delAwAre

Patricia Fish Georgetown

floridA

Abbey Boyle Apollo Beach Gail Borczyk Boca Raton Vicki Baggett Century Jane McMillan Dania Beach Lily Julow Gainesville Kathleen Criddle Lake Worth Charlotte Fields Lake Worth Heather Chambers Largo Cyndy Gerken Naples Pat Hockett Ocala Barb Carlucci Orange Park Tami Carter Palm Bay Kerry Dingwall Ponte Vedra Mary Suber Quincy Judy Batson Tampa Cathy Brooks Tampa

Lisa Green Stone Mountain Lisa Brand Trenton

idAho

Glenna Tooman Boise Trisha Kruse Eagle Mandy Bird Holbrook Renda Smith Idaho Falls Cindy Worth Lapwai Brenda Clark Rexburg Jennifer Patterson Shoshone Jane Stone Stites Robin Warren Twin Falls

illinois

Amanda Stribling Atlanta Joanne Jachimiec Aurora Lynn Baugh Beecher Michel Harris Chicago Diana Laskaris Chicago DeAnn Wafer Chicago Lonnie Miller Dixon Linda Vogel Elgin Olyvia Chinchilla Glen Ellyn Dixie Terry Goreville Kathy Hawkins Ingleside Sharon Kolodziej Joliet Julie Boomsma Manteno Teresa Abert Marine Sherri Fleckenstein Onarga Sandra Calixto Oswego Megan Ruvalcaba Oswego Erica Terek Oswego Michele Tungett Rochester Chris Majchrzak Sheridan Anita Mussatto Spring Valley Janet Hickman Springﬁeld

“I grew up in a house where we sat down for home-cooked meals made by Mom, but I didn’t take much interest in cooking until I had a family of my own. Armed with Mom’s recipes, cookbooks and magazines, I started developing my own recipes. I also blog about food at amyscookingadventures.com.” —AMY LENTS Grand Forks, nd

Stephanie Lockwood Santa Clara Terri Adams Santa Cruz Lauren Brien South Lake Tahoe

ColorAdo

Lee Mason Aurora Ann Bush Colorado City Janie Ganyard Colorado Springs Tammy Schmer Hillrose Crystal Bruns Iliﬀ Andrea Love Lakewood

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Diane Higgins Tampa Norlene Trice Weeki Wachee Shawn Barto Winter Garden

GeorGiA

Heidi Jobe Carrollton Jacqueline Graves Cumming Susan Auten Dallas Sandra Jerkins Douglasville B. Lawson Grovetown Donna Bell Locust Grove Tina Gay Statham

Christina Robinson Race Springﬁeld Kelly Hayes Troy Ellen Krause Waukegan Angela DiMaso Westchester Brigette Schroeder Yorkville

indiAnA

Kathy Allen Bloomington Lisa Bradshaw Boonville Theresa Scott Brownsburg Mandy Heiser Decatur

Shawn Robey Evansville Kizmet Byrd Fort Wayne Edna Hoﬀman Hebron Harriet Stichter Milford Karen Stromske Moores Hill Kimberly Moore Muncie Rose Stoller Noblesville Rena McCalment Sharpsville Jill Thomas Washington

iowA

Elaine Phompheng Ames Angie Brand Bettendorf Rebecca Ruﬀ McGregor Jennifer Norman Wellsburg Ally Billhorn Wilton

kAnsAs

Jennifer Sanders Cheney Gina Dolieslager Conway Springs Tina Elsey Minneola Erin Wright Wallace

kentuCky

Tammy Baker Bowling Green Rachel Garcia Fort Knox Marcy Niehaus Independence Chris Benge Science Hill Marilyn Feeback Versailles

louisiAnA

Denise Beadle Lake Charles Christy Williams Mooringsport Amanda Apodaca Pitkin Amanda West Sibley Chrissy Soileau Sunset

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“I am a wife to my fireman hero and I’m a new mommy to my sweet twin baby girls. I often take a not-so-healthy version of my favorite meals and create dishes that are good for my family, then post them to my blog, chocolate-broccoli.com.”

From cozy baking recipes and pumpkin carving tips to Halloween treats, theme parties and craft ideas, we have your fall entertaining covered.

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RECIPE INDEx

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RECIPE INDEX

APPETIZERS & SNACKS Chocolate Spice Cake with Caramel Icing 69 Five-Cheese Spinach & Chocolate Zucchini Cake 107 Artichoke Dip 50 Gingered Apple Herbed Cheese Sticks 86 Upside-Down Cake 111 Italian Meatball Buns 84 Halloween Candy Bark 84 Li’l Lips 60 Owl Tree 54 Loaded Baked Potato Dip 88 Marinated Chicken Wings 48 ■ Pear Gingerbread Cobbler 104 Pumpkin Cream Pesto Twists 96 Cheese Bars 106 Pretzel Fruit Pizza 74 Sparkling Cider Soft Beer Pretzels 71 Pound Cake 91 Sweet Potato Hummus 53 Walnut-Studded BEVERAGES Dark Brownies 11 Ginger Cardamom Tea 109 MAIN DISHES Spiced Cofee 108 ■ Black Bean Turkey Strawberry Lemonade Enchiladas 33 Smoothie 88 ■ Broccoli Tuna Casserole 43 BREAKFAST & BRUNCH Candy Corn Quesadillas 56 Banana Beignet Bites 108 ■ Chicken & Vegetable Breakfast-in-a-Mufn 88 Curry Couscous 21 Chocolate Chip Elvis Chicken Burritos 38 Pancakes 84 Chicken Cordon Bleu Pasta 91 Crunchy Baked Chicken Potpie 37 French Toast 86 ■ Chicken Thighs with Shallots & Spinach 27 DESSERTS ■ Creamy Tomato Tortellini Apple Bread Pudding with Sausage 22 with Caramel Sauce 105 Family Quilt Pizza 101 Bat Cupcakes 54 Favorite Chili Caramel Apple Strudel 112 Cheeseburgers 72 Cherry-Chocolate Jumbo Shells 39 ■ Five-Cheese Oatmeal Cookies 98 Flying Bat Pizzas 58 Chocolate Chai Ham & Broccoli Pasta 22 Snickerdoodles 109 ■ Hearty Beef & Cabbage Chocolate-Peanut Butter Pockets 41 Crunch Bars 73 Kung Pao Chicken 12 Pizza Macaroni & Cheese 86 Pizza-Style Manicotti 84 ■ Popcorn & Pretzel Chicken Tenders 88 ■ Pork & Potato Supper 28 Pretzel-Crusted Catﬁsh Bites 72 Sage & Browned Butter Ravioli 20 Flip to ■ Sausage & Vegetable page 7 Skillet Dinner 26 5 For ■ Savory TomatoBraised Tilapia 30 game ime pret-t ■ Sesame Noodles with dunk zel Shrimp & Snap Peas 21 er

10

s

■ Shrimp Fajitas 30 Slow-Cooked Reuben Brats 47

■ Snow Peas & Beef Stir-Fry 25 Sweet and Savory Ribs 51 Sweet Barbecued Pork Chops 42 ■ Thai Chicken Curry 27

SALADS & DRESSINGS ■ Fresh Apple & Pear Salad 111 Harvest Salad with Cherry Vinaigrette 98 Haunted Antipasto Salad 53 ■ My Underground Vegetable Salad 76 Spinach Salad with Poppy Seed Dressing 91 ■ Sunny Strawberry & Cantaloupe Salad 86 ■ Texas Tabbouleh 34

SAUCES Pizza-Flavored Pasta Sauce 37 Spinach-Basil Pesto 96

SIDE DISHES ■ Basil Corn & Tomato Bake 77 Coconut Acorn Squash 77 Easy Slow Cooker Mac & Cheese 47 Green Beans with Bacon and Tomatoes 49 Herbed Potato Dumplings 17 Roasted Brussels Sprouts with Hazelnuts 78 Slow-Cooked Ranch Potatoes 49 Sweet & Spicy Beans 50

SOUPS, STEWS & CHILI Beef & Mushroom Braised Stew 40 Beer Brat Chili 63 Biscuit Bowl Chili 66 ■ Black Bean ’n’ Pumpkin Chili 63 ■ Chicken and Dumpling Soup 17 ■ Cincinnati-Style Chili 66 Hearty Butternut Squash Soup 95 Spicy Touchdown Chili 64 White Chili 64

EAT SMART

Look for our Eat Smart icon throughout the magazine for recipes that are lower in calories, fat and sodium. Taste of Home’s registered dietitians based our Eat Smart guidelines on criteria set by the United States Department of Agriculture, the American Heart Association and the American Diabetes Association. Main dishes marked with the icon, for the most part, have no more than 550 calories, 12 grams of fat and 800 mg of sodium per serving. Indicates an Eat Smart recipe.

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Harvest Salad with Cherry Vinaigrette

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Share your own recipe creations today at tasteofhome.com/submit. You could be in Taste of Home! We’re looking for your recipes in these categories:

German food is anything but the wurst. from sweet and savory strudels, kraut and spaetzle to Linzer tortes and beer-cheese chowder, we want to see your best dishes with a German accent. And don’t forget that namesake potato salad.

OktOberfest standOuts

Tickets? Check. foam ﬁnger? Yup. Cooler? Of course! Whether yours is packed with superstuﬀed subs, souped-up dips, chilled-out kabobs or fruity pizzas, send your high-ﬁve-worthy tailgate recipes our way.

tailgate eats

They’re a perfect match, no bones about it, and we want to see your favorites. Think pork chop and calico bean casserole, pork stir-fry with edamame, sausage and white bean stew—or any other pork-and-beany combo.

the best POrk & beans

HEy,

Agnes Ward from Stratford, Ontario

Your silly-spooky Li’l Lips recipe, page 60, is your

published in Taste of Home. Booya!

68th recipe

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tasteofhome.com september | october 2013 Buffalo-Style Chicken Chili Dip Brenda Calandrillo | Mahwah, NJ tasteofhome.com/buffalodip

1st e recisphed!

publi

“Our family loves Hearty Beef & Cabbage Pockets, page 41, also known in Germany and Eastern Europe as bierocks. As long as I have bierocks in the freezer, everyone’s happy. We rarely make them the same way twice. Sometimes we add green chilies, hot sausage, carrots or cheese.” —ElAInE ClArk WelliNgtoN, KS

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