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SLOW COOKER COMFORT W I T H J O H N S O N V I L L E I TA L I A N S A U S A G E
Spag het ti & M eat ball Sou p PREP: 45 min.
COOK: 6¹₄ hours
MEATBALLS 1 ³₄ 2 ¹₂ ³₄ ¹₂ ¹₂ 2
cup soft bread crumbs cup 2% milk eggs, lightly beaten cup freshly grated Parmesan cheese teaspoon salt teaspoon garlic powder teaspoon pepper packages of Johnsonville® Ground Mild Italian Sausage (or links, de-cased)
MAKES: 8 servings SOUP 4 1 3 1
cups beef stock jar (24 ounces) marinara sauce cups water teaspoon dried basil Parmesan rind, optional 8 ounces angel hair pasta, broken into 1¹₂-inch pieces Additional freshly grated Parmesan cheese, optional
Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and spices. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until cooked through. Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend. Discard Parmesan rind. Stir in pasta; cook, covered, on high 15-20 minutes longer or until pasta is tender. If desired, serve with additional cheese.
EDITOR’S 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 to cup crumbs.
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WHAT’S THE SECRET TO BETTER TASTING CHILI? BETTER MEAT.
© 2014 JOHNSONVILLE SAUSAGE, LLC
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WORTH PASSING DOWN
others not so much
AUNT MARIE’S FAMOUS POTATO SALAD Ingredients
Directions
3/4 cup vinaigrette dressing or ranch dressing, prepared 1/4 cup Texas Pete® Original Hot Sauce 6 tbsp vegetable oil 4 lbs red potatoes, cut into 1/2 2 tbsp chopped garlic 2 tsp Italian seasoning 2 tsp kosher salt 1 tsp pepper 1 1/2 cups diced celery, 1/4” diced 1 cup crumbled bleu cheese
Combine vinaigrette (or ranch) and hot sauce. Set aside. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.
Much like the recipes that bring our families together, Texas Pete® is the sauce that’s worth passing down. For more recipes like this one, visit texaspete.com WorldMags.net
SEPTEMBER/ OCTOBER 2014
COOKING, CARING & SHARING
M O FR S S IE RS PE IL U CI AM YO RE F IKE L
Contents
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the
Hello Fall issue Count on home cooks’ super-fast suppers and special dishes made for together time. Everything you need for cozy cooking is here.
German Apple Strudel, page 49
Celebrate
45 The Best of Oktoberfest Your homiest dishes, all inspired by the world’s biggest party.
50
56
Soup Social
Eye Candy
Simmer some soup to share with your near and dear. There’s even enough to stock your freezer.
These three extra-easy homemade Halloween desserts are sweet fun for all.
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39
70 63 Contest FALL IN LOVE
Squash, apples, sweet potatoes and spices star in 12 award-winning ways to warm up to fall foods.
23 9 11 88 90
Table Talk Mixing Bowl Recipe Index Homemade Heroes
Cook Smart
Close to Home
18 Let’s Cook
74 Sunday Dinner
DIY DOUGHNUTS Learn how to
PARKING LOT POTLUCK Lawn
make your own doughnuts, step by fluffy-sweet step.
chairs? Check. Foam finger? Yup. Cooler? Of course! Get in on this Georgia mom’s game-day grub.
22 Light Nights BIG, BOLD & BETTER FOR YOU
ON OUR COVER
212
Recipes & Tips
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BACK-TO-SCHOOL CASSEROLES
5 INGREDIENTS & FUN APPLES YOUR WAY GOOEY, GLAZEY, GOOD
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THE #1 FOOD & ENTERTAINING MAGAZINE IN THE ENTIRE WORLD. REALLY!
Get cozy: Soup’s on. Have a big bowl of Creamy Root Veggie Soup (page 66), Christina’s Italian Wedding Soup (page 52) or Chicken & Bean Chili (page 54). Photographer: Grace Natoli Sheldon Set Stylist: Stephanie Marchese Food Stylist: Kathryn Conrad
Fill up on for-real flavor with seven weeknight-easy suppers.
30 To Your Health SNACKS TO RELAX Magnesium helps
relax muscles after a long day. Take it easy with a handful of healthy, chocolaty pumpkin seeds.
34 Quick Fix
80 Kids in the Kitchen EVERYBODY LOVES JOE They’re fast, filling and incredibly simple: Turkey sloppy joes for the win.
82 Field Editors FALL STARTERS From fritters to fondue, serve up fun appetizers courtesy of Field Editors who know how to start a party.
SECRET’S IN THE SAUCE Homemade dinner gets even faster with the help of ready-to-love pasta sauce.
36 5-Ingredient Bakes BACK-TO-SCHOOL BAKES Readers’ five-ingredient casseroles are bubbling away with cheesy, saucy, meaty goodness.
TASTE TO GO Read your Taste of Home anywhere, get smart bonus content and share recipes, stat. Go digital at tasteofhome.com/emag.
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E A S Y WorldMags.net TO MA K E • E ASY
TO
Minute® Multi-Grain Medley With the new Minute® Multi-Grain Medley, you can create a wholesome meal in just 10 minutes. The blend of 4 gluten-free, 100% whole grains, including brown, wild, Thai red rice and quinoa, is packaged in 4 pre-portioned pouches for easy prep. For all the ways to love Minute® Rice, visit minuterice.com. We can help®.
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© 2014 Riviana Foods Inc.
WorldMags.net CONTACT US CONTRIBUTORS Mark Derse ( Photographer) ;
Sue Draheim ( Food Stylist); Jen Huebner (Set Stylist)
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JOIN THE FUN! Judy Batson of Tampa, Florida, shared her Fun-do Fondue, page 82. Share your family’s top recipes and you might be featured, too: tasteofhome.com/submit. 8
Judy Batson
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Table Talk
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Easy Does It The bustle of fall gets way more fun with some honest-to-goodness home cooking. Grateful parents hail September as back-to-school month, but there are still plenty of great excuses to get together and share some good-time foods—birthdays, tailgates, the gorgeous fall weather. And in the spirit of Labor Day, those recipes should require little (or no) effort. So we asked Taste of Home readers and Facebook friends for their best instant party foods. Here are just a few.
Taco-flavored chicken wings are always a hit. Mix 1 envelope taco seasoning, 2 Tbsp. oil, 2 Tbsp. red wine vinegar and 1 tsp. hot pepper sauce. Toss with 4 lbs. chicken wingettes. Grill, covered, over medium heat 15-20 minutes, turning occasionally. Mix 1 cup ranch dressing with 1 tsp. hot pepper sauce. Serve with wings. —DEB KESLAUR UTICA, NE
Make antipasto skewers with marinated mozzarella balls, grape tomatoes and salami slices. —JANICE PALMIERI BIGOS YORK, ME
I make what my friends call Jan Peppers. Grab a pack of bacon, brown sugar and assorted mini peppers. Cut bacon strips in half. Slice peppers in half to make little canoe shapes. Fill with brown sugar; wrap with bacon. Bake at 350° for 40 minutes. —JAN DAVIS ELLIS BRIGHTON, MO
In my house the party starts when I make Sausage and Meatballs. Throw a package of Cheddar Lit’l Smokies, a small bag of frozen meatballs (thawed), 1 cup hickory barbecue sauce and ¼ cup grape jelly into a casserole dish and microwave for 5 minutes, stirring halfway through. —MOIRA MCGARRY PARKMAN, ME
Great ideas, ladies. Read on for many more fab fall recipes.
CATHERINE CASSIDY EDITOR-IN-CHIEF
P.S.
What’s for supper? Our brand-new cookbook, Taste of Home Easy Weeknight Dinners, offers a simple and delicious answer to this question for every weeknight of the year, each from a real home cook. Get a sneak preview of the book’s fantastic 5-ingredient casseroles on page 36. And find your copy at tasteof home.com/easydinners.
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At Every Show…
LEARN 10 NEW RECIPES! The Caramel Apple Strata recipe below is just one of the yummy recipes we’ve shown fans how to make. Like all cooking show recipes, it’s easy enough to recreate at home. PICK UP NEW TECHNIQUES! Our Culinary Specialist, the host of the show, will toss in tips and techniques while teaching recipes. You’re guaranteed to walk away with something new! GET A BAG OF GOODIES! Every attendee receives a valuable gift bag filled with products, recipes and coupons from local sponsors. Plus you could win one of many exciting door prizes!
Caramel Apple Strata — KELLY, WHITELAND, IN PREP: 20 MIN. + CHILLING • BAKE: 50 MIN. + STANDING • MAKES: 12 SERVINGS
2 ¹₂ ¹₄ 3 2 1 1 1 ¹₂ 10 1 1 1
cups packed brown sugar cup butter, cubed cup corn syrup large apples, peeled and chopped tablespoons lemon juice tablespoon sugar teaspoon apple pie spice loaf (1 pound) day-old cinnamon bread cup chopped pecans eggs cup 2% milk teaspoon salt teaspoon vanilla extract
1. In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. 2. In a small bowl, combine the apples, lemon juice, sugar and pie
spice. Arrange half of the bread in a greased 13-in. x 9-in. baking dish. Spoon apples over bread; drizzle with half of the sauce. Sprinkle with pecans; top with remaining bread. 3. In a large bowl, combine the eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce. 4. Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. 5. Microwave reserved sauce, uncovered, for 1-2 minutes. Drizzle over strata.
This sweet twist on classic strata was demonstrated in our show during the Fall of 2013!
For the ultimate Taste of Home experience, join us for a Taste of Home Cooking School show. It’s easy to find one scheduledWorldMags.net near you. Just visit tasteofhome.com/CookingSchool.
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SNACK O’ LANTERN This clever Jack does double duty as a dip holder. Remove the top of a tricked-out pumpkin and nestle in a bowl of awesome Chili Corn Cheese Dip. Now that’s using your gourd.
Chili Corn Cheese Dip
SEE RECIPE page 12
Freeha nd a mark a dot design holes. G er, then drill s with o a batte et ’em glowin me g with r y- o p e rated c andle.
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WorldMags.net INSTANT GRATIFICATION
MIXING BOWL
POLENTA, PRESTO
Chili Corn Cheese Dip This started out as a cheesy Mexican soup, but later I turned it into a beefed-up dip to snack on at football parties and family gatherings. —SANDRA FICK LINCOLN, NE PREP: 20 MIN. • COOK: 4¹₂ HOURS MAKES: 32 SERVINGS (¹₄ CUP EACH)
Channel your inner Italian nonna with a creamy polenta and sausage casserole. This toss-together meal tastes like a labor of love but is easy enough to make on a weeknight. Slice up a Honeycrisp apple, a yellow onion, an 18-oz. tube of polenta (try basil garlic) and some chickenapple sausage, then put it all in an ungreased 13x9-in. baking pan. Slip it into the oven at 350° for 50-60 minutes, and supper’s all set. Now, the best part: Mangia!
1 lb. lean ground beef (90% lean) 1 medium onion, chopped 1 can (16 oz.) kidney beans, rinsed and drained 1 can (15 oz.) black beans, rinsed and drained 1 can (14¹₂ oz.) diced tomatoes in sauce, undrained 1 cup frozen corn, thawed ³₄ cup water 1 can (2¹₄ oz.) sliced ripe olives, drained 3 tsp. chili powder ¹₂ tsp. dried oregano ¹₂ tsp. chipotle hot pepper sauce ¹₄ tsp. garlic powder ¹₄ tsp. ground cumin 1 pkg. (16 oz.) reduced-fat process cheese, cubed Corn chips
+ +
+ =
1. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker. 2. Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through. 3. Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips. PER SERVING 87 cal., 3 g fat (1 g sat. fat), 12 mg chol., 330 mg sodium, 9 g carb., 2 g fiber, 7 g pro.
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SHARE YOUR TOP CROP Everyone’s in the mood for apple goodies, cabbage rolls and all things pumpkin. Send your homiest harvest recipes to tasteofhome.com/submit.
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WorldMags.net FALL IN A FLASH
Oh, Fudge! It takes 10 minutes and just five ingredients to create this chocolate sensation. Or make it even dreamier by dusting the pieces with this sprinkle. The results? A treat that tastes like a pumpkin spice mocha latte. Mix 1½ tsp. confectioners’ sugar, ¹$₂ tsp. pumpkin pie spice and ¹$₄ tsp. baking cocoa.
5 INGREDIENTS
5-Ingredient Fudge You’re moments away from a pan of creamy fudge. Just microwave, stir and spread. —SUE TUCKER EDGEMOOR, SC PREP: 10 MIN. + CHILLING MAKES: ABOUT 2¹₂ LBS. (81 PIECES)
1¹₂ tsp. plus 1 Tbsp. butter, divided 2 cups (12 oz.) semisweet chocolate chips 1 pkg. (11¹₂ oz.) milk chocolate chips 1 can (14 oz.) sweetened condensed milk 1 tsp. vanilla extract
1. Line a 9-in.-square pan with foil; grease foil with 1½ tsp. butter.
2. In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into pan. Refrigerate until firm. 3. Lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in refrigerator. PER PIECE 59 cal., 3 g fat (2 g sat. fat), 3 mg chol., 12 mg sodium, 8 g carb., trace fiber, 1 g pro.
easy dinner picky kids no time to shop HELP
GET your betty on
IImpossibly ibl E Easy Cheeseburger Ch b Pie Pi how-to h at bisquick.com bi i k
© Genera al M Mills.
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MIXING BOWL
PUCKER UP, HONEY
5 INGREDIENTS
BLOGGERS WE ♥
Honeyed Cranberries These juicy little treats taste like nature’s own SweeTarts. And, oh, what they do to a bowl of oatmeal. —JAMES SCHEND TASTE OF HOME FOOD EDITOR PREP: 15 MIN. + STANDING COOK: 5 MIN. + CHILLING • MAKES: 1 CUP
1 medium orange
¹₂ cup honey 2 Tbsp. water 1 cup fresh cranberries ¹₂ cup sugar
1. Using a citrus zester, remove peel from orange in long narrow strips (save fruit for another use). In a saucepan, combine honey, water and orange peel; cook and stir over medium heat until simmering (do not boil). Cool 20 minutes. Transfer to a small bowl; stir in cranberries. Refrigerate, covered, 8 hours. Drain cranberries, allowing berries to stand 15 minutes. 2. Place the sugar in a small bowl. Add cranberries, a few at a time, and toss to coat lightly. Transfer to a parchment paper-lined baking sheet. Let stand until completely dry, about 30 minutes. Store, covered, at room temperature for up to 3 days. PER (2-TBSP.) SERVING 60 cal., trace fat (0 sat. fat), 0 chol., 1 mg sodium, 16 g carb., 1 g fiber, trace pro.
Gina Homolka
Skinnytaste Get the skinny on slimming down everyday meals. Gina Homolka— blogger, photographer and recipe developer—is here to help with nutritious, family-friendly recipes. It’s gourd season, and you like to use them in your recipes. What are your three favorite ways? I love using strands of spaghetti squash in place of pasta for a grain-free meal. I top it with pesto or marinara, or serve it with a heartier turkey Bolognese. EAT SMART
Find the caramel apple!
14
And then there’s acorn squash. Cut them in half, drizzle with oil and maple syrup, and roast them in the oven. Heavenly! Find more healthy, delicious recipes from Gina in her new Skinnytaste Cookbook. $30 amazon.com
5 INGREDIENTS
Sweet Maple Roasted Acorn Squash I love all things fall: cozy sweaters, changing leaves and (of course) spectacular autumn fruits and veggies. My soul craves the sweet, buttery taste of this side dish when the weather starts to get cool. I also appreciate how simple it is—in only five minutes, you can turn four ingredients into a scrumptious side. It doesn’t get any easier than this. 4 tsp. coconut oil 2 small acorn squashes, halved lengthwise, seeds scooped out Kosher salt 2 Tbsp. pure maple syrup
with a pinch of salt. Put the squash halves cut side up on the prepared baking sheet, then drizzle with the maple syrup. 3. Bake until you can pierce the flesh with a fork, about 1 hour.
1. Preheat the oven to 400°. Line a
PER SQUASH HALF
baking sheet with parchment paper. 2. Rub the coconut oil all over the flesh of the squash, then season
151 cal., 4.5 g fat (4 g sat. fat), 0 mg chol., 25 g sodium, 29 g carb., 3 g fiber, 2 g pro.
? HIDDEN OBJECT
I puree butternut squash with sauteed shallots and Pecorino Romano cheese to make a creamy, savory sauce for my Butternut Squash Lasagna Rolls (find the recipe at skinnytaste.com).
Did you know? Taste of Home handpicked a collection of favorite food blogs. Check it out at tasteofhome.com/taste-bloggers.
Spot the caramel apple in this issue and you could win a Taste of Home cookbook. Find it? Go to tasteofhome.com/hiddenobject to tell us where. Or mail a postcard with the page number, your name, address, email address and phone number to Taste of Home, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. In our last issue, the ice pop was on page 50.
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DIY DOUGHNUTS Ł EASIEST CASSEROLES EVER Ł SPICE UP SUPPER
Apple Cider Doughnuts Melissa Hansen Taste of Home Prep Cook
Wake Doughnup. are rea uts dy.
L doug ayer fres hl y hn Jell- Outs with C made Pudd Pumpki ool Whip , n dr iz z in g a n d a S p ice le o f big o ch o c l o l a te ’ .
PAG E 1 8
GET IN ON FALL’S HAPPIEST HOME-COOKED MEALS.
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30
35
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Nibedita Das’ Cilantro Shrimp & Rice
Rebekah Beyer’s Mocha Pumpkin Seeds
Melissa Reindl’s Mushroom & Swiss Pita Pizzas
Dolores Betchner’s Easy Stuffed Shells
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WorldMags.net LET’S COOK
DIY Doughnuts
tes kitchet n
TIPS
This weekend, the doughnuts are fresh, fresh, fresh ’cause they’re straight from your very own kitchen. Just bring a can-do attitude—and the hot cider.
Cake doughnuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh doughnut. —MELISSA HANSEN TASTE OF HOME PREP COOK PREP: 1 HOUR + CHILLING COOK: 5 MIN./BATCH MAKES: 1 DOZEN DOUGHNUTS PLUS DOUGHNUT HOLES
2 cups apple cider 3 cups all-purpose flour ¹₂ cup whole wheat flour ²₃ cup packed brown sugar 2 tsp. baking powder
³₄ tsp. salt ¹₂ tsp. baking soda ¹₄ tsp. each ground cardamom, nutmeg, cinnamon and allspice 2 eggs 6 Tbsp. butter, melted and cooled Oil for deep-fat frying Chocolate Glaze, Maple Glaze or Ginger-Sugar, optional
1. In a small saucepan, bring cider to a rapid boil; cook over high heat until cider is reduced by half, about 12 minutes. Cool completely. 2. In a large bowl, whisk flours, brown sugar, baking powder, salt, baking soda and spices. In a small bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, 1 hour or until firm enough to shape. 3. Divide dough in half. On a floured surface, pat each portion
to a ½-in. thickness; cut with a floured 3-in. doughnut cutter. 4. In an electric skillet or deep fryer, heat oil to 365°. Fry doughnuts, a few at a time, 1 minute on each side or until golden brown. Fry doughnut holes, a few at time, 1 to 1½ minutes on each side or until golden brown and cooked through. Drain on paper towels; cool slightly. 5. If desired, dip tops of doughnuts into glaze or toss warm doughnuts with Ginger-Sugar. 1 DOUGHNUT PLUS 1 HOLE 335 cal., 15 g fat (5 g sat. fat), 46 mg chol., 338 mg sodium, 45 g carb., 1 g fiber, 5 g pro.
D
Apple Cider Doughnuts
UN
N KA
D GO NUTS
Maple Glaze Whisk 2 cups confectioners’ sugar, 3 Tbsp. 2% milk, 2 Tbsp. maple syrup and ¹$₂ tsp. maple flavoring until smooth. Makes 1 cup.
SPR
INK
LE
W
IT
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—BARBARA ELLIOTT TYLER, TX
18
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LO
VE
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Chocolate Glaze Bring ¹$₂ cup heavy whipping cream and 2 Tbsp. light corn syrup just to a boil; pour over 6 oz. chopped semisweet chocolate. Stir with a whisk until smooth. Stir in 2 tsp. vanilla extract. Makes 1 cup.
SH
OW
—KAREN MOORE JACKSONVILLE, FL
T TE
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R STRIP
ES
Fr y b crisp acon till i . scatt Give it a t ’s ex tra er ov ch o p er an doug hnut just-glaz d s . De e vour. d
B A CO N WITH
Ginger-Sugar In a bowl, combine ³$₄ cup sugar with 2-3 Tbsp. ground ginger. Add warm doughnuts and toss until coated. Makes ³$₄ cup. —MELISSA HANSEN TASTE OF HOME PREP COOK
T
BE
YO U
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AS
SIC
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Q u ic k Ch o co l a Prep are C t e Fr th e n hoco os tin late G s tir in g l sug a 2 a z c e( u 15 m r until sm ps confec above), in u te t s o r u o o t h . L e t io n e r s ’ s t a nd n til s p re a d a b le .
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19
D O U G H N UT S , YO U R WAY
LET’S COOK
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1 SHAPE
All you need to flatten this dough are your hands. Pat it down, then cut with a doughnut cutter. To keep the dough from sticking, wiggle your cutter in a little flour between cuts.
3 DIP
Time to dunk, drizzle and add all the tasty toppings of your dreams. Grab your glaze of choice and get ready to dip. For a translucent look, plunk your doughnut in glaze while it’s still warm. Want it more opaque? Let the doughnut cool a bit before dunking. Feel free to double dunk.
20
2 SIZZLE
Fry ’em in batches for a minute on each side; let the oil reheat to 365° before starting the next round. Use heatproof tongs for flipping and transferring piping-hot doughnuts from oil to paper towels.
4 DRIZZLE
Drizzle a second glaze over alreadydipped doughnuts. (Chocolate on maple? Mmm!) Or add jimmies, nuts, bacon—any topper you crave.
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LIGHT NIGHTS
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Big, Bold & Better for You
Squeeze on some lemon juice, do up the Dijon and throw in an extra clove of garlic. Readers’ most flavorful ingredients put the wow in these healthy suppers.
give atoes t to m o t b o os dr ie d Sun- eet-tang y atoni. a s w mple rig si
EAT SMART FAST FIX
Garlic Chicken Rigatoni In New Mexico we adore big flavors from ingredients like garlic and sun-dried tomatoes. Here’s a punchy chicken and mushroom pasta that’s a family standard. —JUDY CRAWFORD DEMING, NM START TO FINISH: 30 MIN. MAKES: 4 SERVINGS
8 oz. uncooked rigatoni or large tube pasta ¹₄ cup sun-dried tomatoes (not packed in oil) ¹₂ cup boiling water ¹₂ lb. boneless skinless chicken breasts, cut into 1-in. cubes ¹₄ tsp. garlic salt
22
2 Tbsp. all-purpose flour 2 Tbsp. olive oil, divided 1¹₂ cups sliced fresh mushrooms 3 garlic cloves, minced ¹₄ cup reduced-sodium chicken broth ¹₄ cup white wine or additional reduced-sodium chicken broth 2 Tbsp. minced fresh parsley ¹₄ tsp. dried basil ¹₈ tsp. salt ¹₈ tsp. pepper ¹₈ tsp. crushed red pepper flakes ¹₄ cup grated Parmesan cheese
1. Cook rigatoni according to package directions. In a small bowl, combine sun-dried tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
2. Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 Tbsp. oil over mediumhigh heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan. 3. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add chicken broth, wine, parsley, basil, salt, pepper, red pepper flakes and chopped tomatoes; bring to a boil. Stir in the chicken; heat through. 4. Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat. PER SERVING 398 cal., 11 g fat (2 g sat. fat), 36 mg chol., 290 mg sodium, 50 g carb., 3 g fiber, 23 g pro.
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WHAT’S SHAKIN’?
Talk about easy. Sprinkle these pantry spices on your favorite foods for a big (and guilt-free) pop. CINNAMON Boost your best beef stew, chili, barbecued ribs or even sauteed carrots. CURRY POWDER Give punch to roasted potatoes or cauliflower, or to chicken, egg or tuna salad. GINGER Pep up pork chops with apples, shrimp stir-fry or butternut squash soup. CUMIN Add lots more zip to baked chicken, sloppy joes, mac and cheese, or mashed sweet potatoes.
Crispy Fish & Chips
1. Preheat oven to 450°. Arrange
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with a whitefish like cod or haddock.
steak fries in a single layer on a baking sheet. Bake on lowest oven rack 18-20 minutes or until light golden brown. 2. Meanwhile, place salmon on a foil-lined baking pan coated with cooking spray. In a bowl, mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture onto fillets. Spritz tops with cooking spray. 3. Bake salmon on middle oven rack 8-10 minutes or until it begins to flake easily with a fork. Serve with fries. PER SERVING 419 cal., 20 g fat (4 g sat. fat), 86 mg chol., 695 mg sodium, 26 g carb., 2 g fiber, 32 g pro. Diabetic Exchanges: 5 lean meat, 1½ starch.
—LINDA SCHEND KENOSHA, WI
START TO FINISH: 30 MIN. MAKES: 4 SERVINGS
4 4 1 1 1 1
cups frozen steak fries salmon fillets (6 oz. each) to 2 Tbsp. prepared horseradish Tbsp. grated Parmesan cheese Tbsp. Worcestershire sauce tsp. Dijon mustard ¹₄ tsp. salt ¹₂ cup panko (Japanese) bread crumbs Cooking spray
Crispy Fish & Chips Linda Schend Kenosha, WI
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Continued on page 25 E
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IT’S TASTIER THAN MILK.
PEOPLE WITH TONGUES SAID SO.
Most people prefer the taste of Silk Vanilla Almondmilk to dairy milk. Try for yourself.
National Taste Test 2013; Silk Vanilla Almondmilk vs. dairy milk. Go to www.silk.com/freetaste/rules for details, rules and exclusions. Character is a trademark of WhiteWave Foods.
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WorldMags.net IT’S
FREE.* IT’S TASTIER. WHY NOT?
Honey-Lemon Chicken Enchiladas Kristi Moak | Gilbert, AZ EAT SMART FAST FIX
Honey-Lemon Chicken Enchiladas Some nights I make the filling for tacos and we load on any toppings we want. Either way, my family devours them. —KRISTI MOAK GILBERT, AZ START TO FINISH: 30 MIN. MAKES: 6 SERVINGS
¹₄ cup honey 2 Tbsp. lemon or lime juice 1 Tbsp. canola oil 2 tsp. chili powder ¹₄ tsp. garlic powder 3 cups shredded cooked chicken breast 2 cans (10 oz. each) green enchilada sauce, divided 12 corn tortillas (6 in.), warmed ³₄ cup shredded reduced-fat cheddar cheese Sliced green onions and chopped tomatoes, optional
1. In a large bowl, whisk the first five ingredients. Add chicken and toss to coat. Pour 1 can green enchilada sauce into a greased 11x7-in. microwave-safe dish. Place ¼ cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining sauce. 2. Microwave enchiladas, covered, on high 11-13 minutes or until heated through. Sprinkle with shredded cheddar cheese. If desired, top with green onions and tomatoes. NOTE This recipe was tested in a full-size 1,100-watt microwave. If your microwave does not accommodate an 11x7-in. dish, bake the casserole, covered, in a preheated 400° oven for 25-30 minutes or until heated through. Sprinkle with cheese and top as directed. PER SERVING 349 cal., 11 g fat (3 g sat. fat), 64 mg chol., 698 mg sodium, 39 g carb., 3 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 2½ starch.
* Sign up at silk.com/freetaste to get your free half-gallon of Silk. L WHILE SUPP
IES
Go to www.silk.com/freetaste/rules for details, rules and exclusions. Character is a trademark of WhiteWave Foods.
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LAST
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LIGHT NIGHTS
EAT SMART FAST FIX
1 large sweet red pepper, chopped
Cilantro Shrimp & Rice
¹₂ tsp. crushed red pepper flakes
I created this one-dish meal for my picky son. It’s become a go-to, even for him!
3 garlic cloves, minced 1 lb. peeled and deveined cooked large shrimp, tails removed ¹₂ cup chopped fresh cilantro 1 Tbsp. grated lime peel 2 Tbsp. lime juice ³₄ tsp. salt Lime wedges, optional
—NIBEDITA DAS FORT WORTH, TX START TO FINISH: 30 MIN. MAKES: 8 SERVINGS
2 pkg. (8¹₂ oz. each) ready-toserve basmati rice 2 Tbsp. olive oil 2 cups frozen corn, thawed 2 medium zucchini, quartered and sliced
1. Prepare basmati rice according to package directions. 2. Meanwhile, in a large skillet, heat olive oil over medium-high heat.
Add corn, zucchini, sweet red pepper and red pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through. 3. Stir in rice, cilantro, lime peel, lime juice and salt. If desired, serve with lime wedges. PER SERVING 243 cal., 6 g fat (1 g sat. fat), 86 mg chol., 324 mg sodium, 28 g carb., 3 g fiber, 16 g pro. Diabetic Exchanges: 2 lean meat, 1½ starch, ½ fat.
EAT SMART FAST FIX
Cajun Beef & Rice Dirty rice from a restaurant or box can have a lot of sodium and fat. Here’s a hearty, healthy way to trim it.
Cajun Beef & Rice Raquel Haggard Edmond, OK
—RAQUEL HAGGARD EDMOND, OK START TO FINISH: 30 MIN. MAKES: 4 SERVINGS
1 3 1 1
¹₄ 2 1 1 1 2 1
¹₄ ¹₄ ¹₈
lb. lean ground beef (90% lean) celery ribs, chopped small green pepper, chopped small sweet red pepper, chopped cup chopped onion cups water cup instant brown rice Tbsp. minced fresh parsley Tbsp. Worcestershire sauce tsp. reduced-sodium beef bouillon granules tsp. Cajun seasoning tsp. crushed red pepper flakes tsp. pepper tsp. garlic powder
1. In a large skillet, cook beef, celery, green and red peppers, and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. 2. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until rice is tender. PER SERVING 291 cal., 10 g fat (4 g sat. fat), 71 mg chol., 422 mg sodium, 23 g carb., 2 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable. 2
Cilantro Shrimp & Rice Nibedita Das Fort Worth, TX
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Toffee Cheesecake Bars “These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. No one would ever guess they’re lighter.” — Edie D., Logan, Utah
ONE BAR EQUALS 169 cal., 9 g fat (5 g sat. fat)
LIGH
TER RECIPES FOR
HEAVY-DUTY HEAVY-DUTY
HAPPINESS Indulge your sweet tooth with makeover dessert recipes delivered straight to your inbox. FREE! Light Desserts e-Newsletter Sign up at: www.tasteofhome.com/newsletters TOHNS-LDNC-REGI
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BEST ❤ LOVED RECIPES FROM HOME COOKS LIKE YOU
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It’s Tips. It’s Tricks. It’s Genius! ALL-NEW App! DIY TIP GENIUS from The Family Handyman! Look at all you’ll get... • 300+ BEST Tips for DIY woodworking, painting, organizing and more! • Time-saving shortcuts • Budget-friendly tricks • Clever, stress-free hints and tips
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300+ FREE Tips!
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TO YOUR HEALTH
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Snacks to Relax A little stressed? Magnesium might be the mineral for you. It’s been shown to both relax muscles and lower blood pressure. Snack on. COMPILED BY LINDA MELONE
EAT SMART FAST FIX
Mocha Pumpkin Seeds Roasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius. —REBEKAH BEYER SABETHA, KS START TO FINISH: 25 MIN. • MAKES: 3 CUPS
6 2 1 1 2
Tbsp. sugar Tbsp. baking cocoa Tbsp. instant coffee granules egg white cups salted shelled pumpkin seeds (pepitas)
1. Preheat oven to 325°. Place sugar,
f itutes o nal Inst s women io t a N The end sium recomm Health 0 mg of magne g. 2 m have 3 y; men, 420 per da
cocoa and coffee granules in a small food processor; cover and pulse until finely ground. 2. In a bowl, whisk egg white until frothy. Stir in pumpkin seeds. Sprinkle with sugar mixture; toss to coat evenly. Spread in a single layer in a parchment paper-lined 15x10x1-in. baking pan. 3. Bake 20-25 minutes or until dry and no longer sticky, stirring every 10 minutes. Cool completely in pan. Store in an airtight container. PER (¹₄- CUP) SERVING 142 cal., 10 g fat (2 g sat. fat), 0 chol., 55 mg sodium, 10 g carb., 1 g fiber, 6 g pro., 114 mg magnesium. Diabetic Exchanges: 2 fat, ½ starch.
WHY THEY’RE GOOD FOR YOU One ¼-cup serving of these chocolaty pumpkin seeds delivers 25% of women’s daily magnesium requirement.
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Magnesium also plays a crucial part in helping bones absorb enough calcium, lowering your risk for osteoporosis.
Just a spoonful of cocoa powder makes your blood pressure go down—by 2.8/2.2 mmHg, according to an Australian study.
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Continued on page 32 E
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EAT SMART FAST FIX
Shredded Gingered Brussels Sprouts —JAMES SCHEND TASTE OF HOME FOOD EDITOR
TOP 5
LOVE YOUR BRUSSELS SPROUTS
One serving of Brussels sprouts contains more VITAMIN C than an orange, PLUS OMEGA-3s, a powerful antioxidant.
1
They’re GREAT WITH BACON: Saute two slices per pound of pan-roasted sprouts to add smoky goodness at only a little over a gram of fat per serving.
September is National Cholesterol Education month. Teach your family: Eating steamed sprouts helps LOWER CHOLESTEROL.
4
5 You can shred ’em,
2
They contain the ANTI-CANCER compound sulforaphane—the same substance that makes them stinky when overdone. So set your timer!
3
32
7.5
toss ’em with dressing and eat raw like a slaw. Or try this gingery saute that’s ready in minutes.
GRAMS OF DARK CHOCOLATE A DAY CAN SLASH YOUR CHANCE OF HAVING A STROKE BY 48% AND HELP LOWER YOUR HEART ATTACK RISK BY 27%. BE SURE TO GET YOUR DAILY DOSE. —European Heart Journal
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1 lb. fresh Brussels sprouts 1 Tbsp. olive oil 1 small onion, finely chopped 1 Tbsp. minced fresh gingerroot 1 garlic clove, minced ¹₈ tsp. salt 2 Tbsp. water ¹₄ teaspoon pepper
1. Trim Brussels sprouts; cut lengthwise in half, then crosswise into thin slices. 2. Place a large skillet over medium-high heat; cook and stir sprouts 2-3 minutes or just until lightly browned. Toss with olive oil. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, 1-2 minutes or until vegetables are tender. Remove from heat; stir in pepper. PER SERVING 56 cal., 2 g fat (0 g sat. fat), 0 mg chol., 214 mg sodium, 8 g carb., 3 g fiber, 2 g pro.
BRUSSELS SPROUTS: JAMES AND JAMES/GETTY IMAGES; CHOCOLATE: PICSFIVE/SHUTTERSTOCK.COM
START TO FINISH: 20 MIN. MAKES: 6 SERVINGS
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©2014 KIKKOMAN SALES USA, INC.
s*
Secret’s in the Sauce
30 re 5 t
minute s
i ng
QUICK FIX
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d ie n
Pop open the lid on a jar of pasta sauce and unleash your fastest home cooking yet. These family suppers hit the plate in 30 minutes.
FAST FIX
Italian-Style Chicken & Peppers I found my mom’s well-stained recipe card for chicken and green peppers and was flooded with memories. I’d forgotten how good it was! Hope you enjoy it. —DONNA MILLER GROSSE POINTE, MI START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 2 1 4 4
cups meatless pasta sauce tsp. olive oil medium green pepper, finely chopped oz. cream cheese, softened boneless skinless chicken breast halves (4 oz. each) ¹₄ tsp. salt ¹₈ tsp. pepper 4 slices part-skim mozzarella cheese
1. Preheat oven to 425°. Place pasta sauce in a microwave-safe bowl; microwave, covered, on high for 3-4 minutes or until hot, stirring halfway. 2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper; cook and stir 3-4 minutes or until tender. Transfer to a small bowl; stir in cream cheese. 3. Arrange chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Spoon pepper mixture onto chicken. Pour warmed sauce over top. Place cheese over sauce. Bake, covered, 23-30 minutes or until a thermometer inserted in chicken reads 165°. PER SERVING 394 cal., 22 g fat (10 g sat. fat), 112 mg chol., 1,030 mg sodium, 14 g carb., 3 g fiber, 34 g pro. Italian-Style Chicken & Peppers Donna Miller Grosse Pointe, MI
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*Plus pantry staples like salt, pepper, oil and water.
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Toss in he a r chopped ts i ar if you nstead of tichoke p ’ve g ot ’em eas .
WorldMags.net FAST FIX
Shrimp Pasta Alfredo
My son loves any recipe with Alfredo sauce. When he cooked as a bachelor, shrimp pasta was one of his first recipes. Now his children ask for it. —GAIL LUCAS OLIVE BRANCH, MS START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
3 cups uncooked bow tie pasta 2 cups frozen peas 1 lb. peeled and deveined cooked medium shrimp, tails removed 1 jar (15 oz.) Alfredo sauce ¹₄ cup shredded Parmesan cheese
1. In a Dutch oven, cook pasta according to package directions, adding peas during the last 3 minutes of cooking; drain and return to pan. 2. Stir in shrimp and sauce; heat through over medium heat, stirring occasionally. Sprinkle with cheese. PER SERVING 545 cal., 16 g fat (9 g sat. fat), 206 mg chol., 750 mg sodium, 60 g carb., 6 g fiber, 41 g pro.
FAST FIX
Mushroom & Swiss Pita Pizzas Sweet Italian sausage and pitas make mini pizzas that go together fast for an easy—and tasty— weeknight meal. Kids always have fun making their own, so invite them to help! —MELISSA REINDL MANITOWOC, WI START TO FINISH: 25 MIN. • MAKES: 5 SERVINGS
1 lb. bulk Italian sausage 1 pkg. (12 oz.) whole pocketless pita breads or flatbreads 1¹₄ cups tomato basil pasta sauce or Alfredo sauce 5 slices reduced-fat Swiss cheese 1¹₄ cups sliced fresh mushrooms
Mushroom & Swiss Pita Pizzas Melissa Reindl Manitowoc, WI
1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. 2. Place pita breads on baking sheets. Spread with pasta sauce; top with cheese, mushrooms and cooked sausage. Bake 10-15 minutes or until cheese is melted. PER SERVING 579 cal., 29 g fat (12 g sat. fat), 74 mg chol., 1,413 mg sodium, 49 g carb., 3 g fiber, 31 g pro. 2
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5-INGREDIENT BAKES
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* sseroles from our new Comfy five-ingredient ca ht Dinners, get the whole cookbook, Easy Weeknigedit for fast prep and cleanup. family to the table. Extra cr
5 INGREDIENTS FAST FIX
5 INGREDIENTS
Smothered Burritos
Broccoli Chicken Casserole
My brother-in-law teased that I knew how to make only five things using ground beef. I had to prove him wrong, and came back with these burritos.
This extra-creamy twist on chicken Divan came from a former boss, who shared the recipe when I got married. It’s quick, satisfying comfort food.
—KIM KENYON GREENWOOD, MO
—JENNIFER SCHLACHTER BIG ROCK, IL
START TO FINISH: 25 MIN. MAKES: 4 SERVINGS
PREP: 15 MIN. • BAKE: 30 MIN. MAKES: 6 SERVINGS
1 can (10 oz.) green enchilada sauce
³₄ cup salsa verde 1 lb. ground beef 4 flour tortillas (10 in.) 1¹₂ cups (6 oz.) shredded cheddar cheese, divided
1. Preheat oven to 375°. In a bowl,
1 pkg. (6 oz.) chicken stuffing mix 2 cups cubed cooked chicken 1 cup frozen broccoli florets, thawed 1 can (10³₄ oz.) condensed broccoli cheese soup, undiluted 1 cup (4 oz.) shredded cheddar cheese
mix enchilada sauce and salsa verde.
36
2. In a skillet, cook beef over medium
1. Preheat oven to 350°. Prepare
heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in ½ cup sauce mixture. 3. Spoon ⅔ cup beef mixture across center of each tortilla; top each with 3 Tbsp. cheese. Fold bottom and sides of tortilla over filling and roll up. 4. Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining ¾ cup cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. PER SERVING 624 cal., 33 g fat (15 g sat. fat), 115 mg chol., 1,470 mg sodium, 44 g carb., 2 g fiber, 36 g pro.
stuffing mix according to package directions, using 1½ cups water. 2. In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with prepared stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake 10-15 minutes or until heated through. PER SERVING 315 cal., 13 g fat (6 g sat. fat), 66 mg chol., 1,025 mg sodium, 25 g carb., 2 g fiber, 23 g pro.
*Plus pantry staples like salt, pepper, oil and water.
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n by r ow y’s u o y it mil Makeg your fa g mix. i n f i u s te s t u f n ri favo
Kim Kenyon Greenwood, M
O
BUY THE BOOK
Find these any-day dishes and 311 more—desserts, too— in Taste of Home Easy Weeknight Dinners, at tasteofhome.com/ easydinners
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5-INGREDIENT BAKES
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L aD Ponconna Ree a Cit d y, OK
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WorldMags.net 5 INGREDIENTS
Crumb-Coated Ranch Chicken
Reach for the ranch to build flavor in a five-ingredient recipe like this. It’s been a lifesaver on busy weeknights. —LADONNA REED PONCA CITY, OK
5 INGREDIENTS
Easy Stuffed Shells I created a super-easy way to fill pasta shells—just use meatballs. Put the kids on stuffing duty. They’ll be proud to help and have another reason to love the dish come dinnertime. —DOLORES BETCHNER CUDAHY, WI
PREP: 10 MIN. • BAKE: 30 MIN. MAKES: 4 SERVINGS
PREP: 20 MIN. • BAKE: 40 MIN. MAKES: 12 SERVINGS
²₃ cup ranch salad dressing 2 1 1 4
cups coarsely crushed cornflakes Tbsp. Italian seasoning tsp. garlic powder boneless skinless chicken breast halves (6 oz. each)
1. Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere. 2. Place on a greased baking sheet or in a greased 13x9-in. baking dish. Bake 30-35 minutes or until a thermometer reads 165°. PER SERVING 495 cal., 20 g fat (4 g sat. fat), 99 mg chol., 642 mg sodium, 41 g carb., trace fiber, 37 g pro.
5 INGREDIENTS
Ham & Cheese Potato Casserole This hammed-up spin on cheesy hash browns makes two hearty casseroles you can use as main or side dishes. Serve one today and save the other for a crazy school night. —KARI ADAMS FORT COLLINS, CO PREP: 15 MIN. • BAKE: 50 MIN. + STANDING MAKES: 2 CASSEROLES (5 SERVINGS EACH)
2 cans (10³₄ oz. each) condensed cream of celery soup, undiluted 2 cups (16 oz.) sour cream ¹₂ cup water ¹₂ tsp. pepper
36 uncooked jumbo pasta shells 1 jar (24 oz.) spaghetti sauce 36 frozen fully cooked Italian meatballs (¹₂ oz. each), thawed 2 cups (8 oz.) shredded part-skim mozzarella cheese
1. Preheat oven to 350°. Cook shells according to package directions; drain and rinse in cold water. 2. Spread ½ cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese. 3. Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted. PER SERVING 334 cal., 17 g fat (8 g sat. fat), 45 mg chol., 711 mg sodium, 30 g carb., 3 g fiber, 16 g pro.
2 pkg. (28 oz. each) frozen O’Brien potatoes 1 pkg. (16 oz.) process cheese (Velveeta), cubed 2¹₂ cups cubed fully cooked ham
1. Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham. 2. Transfer to two greased 11x7-in. baking dishes. Bake casseroles, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving. PER SERVING 474 cal., 26 g fat (14 g sat. fat), 92 mg chol., 1,555 mg sodium, 36 g carb., 4 g fiber, 20 g pro. 2
YOUR POTPIES, PLEASE They’re steamy, flaky and fall’s most dreamed-about supper. Share your coziest main-dish cobblers and potpies at tasteofhome.com/submit.
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Makeover Easy Beef-Stuffed Shells “Convenient? Check. Meaty? Check. And it’s good for you, too! This satisfying dish has half the saturated fat of the original recipe.” — Blair L., Rochelle, Virginia
PER SERVING
295 cal., 12 g fat (5 g sat. fat)
A HEARTY HELPING OF
HEALTHY Dig in to low-fat, gluten-free & many more satisfying recipes delivered straight to your inbox. FREE! Good & Healthy e-Newsletter Sign up at: www.tasteofhome.com/newsletters TOHNS-GHNC-REGI
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BEST ❤ LOVED RECIPES FROM HOME COOKS LIKE YOU
Celebrate
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HALLOWEEN SWEETS Ł SOUP SWAP Ł HERE’S TO OKTOBERFEST cre a m s o ur r n e r o f h t i w o e b by the c le g s . Get w zed from ives for h e s q u e tic b a g. C s a pl a
Roasted Autumn Vegetable Soup Stephanie Flaming Woodland, CA
Bust ou big spo t the Soup se ons. a is backson . PAG E 5 0
IT’S SOUP, STRUDEL AND TRICK-OR-TREAT TIME. EAT IT UP.
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Angela Spengler’s German Beer Cheese Spread
Joyce Folker’s Pork Schnitzel with Dill Sauce
Stephen Exel’s Split Pea Soup with Bacon & Crab
Starrlette Howard’s Owl Cookies
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WorldMags.net MONDAY 5 Simple Ingredients
PARMESAN CHICKEN NUGGETS
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GET AN EXCLUSIVE FREE PREVIEW AT
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Strike up the oompah band and get in on these readers’ tasty traditions—like juicy schnitzel, real-deal dumplings and Old World apple strudel spiced just right.
Ok to b e r f e s t R ED CA BBAGE S E E R E C I P E O N PA G E 4 6
POR K SCH N ITZ E L with D ill S auce S E E R E C I P E O N PA G E 4 6
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WorldMags.net German FAST FIX
Beer Cheese Spread
Diana
Pork Schnitzel with Dill Sauce Schnitzel is one of my husband’s favorites. It reminds him of his German roots and is easy to make for a group.
Four generations of our family celebrate Oktoberfest. We love this tart and sweet dish of red cabbage and apples, also known as rotkohl.
—JOYCE FOLKER PAROWAN, UT
—DIANA LIKES CHANDLER, AZ
—ANGELA SPENGLER MECHANICSBURG, PA
PREP: 20 MIN. • COOK: 20 MIN. MAKES: 6 SERVINGS
PREP: 20 MIN. • COOK: 50 MIN. MAKES: 6 SERVINGS
START TO FINISH: 15 MIN. MAKES: 5 CUPS
¹₂ cup all-purpose flour 2 tsp. seasoned salt ¹₂ tsp. pepper 2 eggs ¹₄ cup 2% milk 1¹₂ cups dry bread crumbs 2 tsp. paprika 6 pork sirloin cutlets (4 oz. each) 6 Tbsp. canola oil DILL SAUCE
2 Tbsp. all-purpose flour 1¹₂ cups chicken broth, divided 1 cup (8 oz.) sour cream ¹₂ tsp. dill weed
1. In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika. 2. Pound pork cutlets with a meat mallet to ¼-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere. 3. In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary. 4. In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. 5. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork. PER SERVING 451 cal., 24 g fat (8 g sat. fat), 115 mg chol., 739 mg sodium, 23 g carb., 1 g fiber, 31 g pro.
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Oktoberfest Red Cabbage
We’re of German heritage, so we love bold flavors. Cheddar and beer make a tangy spread to serve with pretzels, pumpernickel, crackers and brats. Choose your favorite flavor of beer— it comes through in your finished recipe.
3 Tbsp. bacon drippings or canola oil 1 small head red cabbage (about 1¹₂ lbs.), shredded 2 medium tart apples, peeled and chopped 1 cup water ¹₄ cup sugar ³₄ tsp. salt ¹₄ tsp. pepper ¹₈ tsp. ground cloves ¹₄ cup white vinegar
1. In a Dutch oven, heat bacon drippings over medium heat. Add cabbage and apples; cook and stir 2-3 minutes. Stir in water, sugar, salt, pepper and cloves. 2. Bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar. PER SERVING 146 cal., 7 g fat (3 g sat. fat), 6 mg chol., 331 mg sodium, 22 g carb., 3 g fiber, 1 g pro.
1 lb. sharp cheddar cheese, cut into ¹₂-in. cubes 1 Tbsp. Worcestershire sauce 1¹₂ tsp. prepared mustard 1 small garlic clove, minced ¹₄ tsp. salt ¹₈ tsp. pepper ²₃ cup German beer or nonalcoholic beer Assorted crackers or soft pretzels
1. Place cheese in a food processor; pulse until finely chopped. Add Worcestershire sauce, mustard, garlic, salt and pepper. Continue processing while gradually adding beer in a steady stream to reach a spreading consistency. 2. Transfer to a serving bowl. Refrigerate, covered, until serving. Serve with crackers or soft pretzels. PER (2-TBSP.) SERVING 95 cal., 8 g fat (5 g sat. fat), 24 mg chol., 187 mg sodium, 1 g carb., trace fiber, 6 g pro. Continued on page 48 E
G er man E E S E S PR E A D H C BE E R
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Experience a world of flavor! Pork is tender, juicy and authentic to many delicious global cuisines. Find ideas at PorkBeInspired.com
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WorldMags.net LET IT ROLL
Use parchment paper to help roll your strudel nice and tight. Just tuck the dough over the filling, start lifting the paper, and it will practically roll itself.
ver l e f t o a to e s e v i t G po ent . c hed m a s rma n ac e aG
G er man POTATO DU M PL INGS
German Potato Dumplings
1. Place potatoes in a Dutch oven;
Potato dumplings (called kartoffel kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.
add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl. 2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen 2-in. balls. 3. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean. 4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings. PER SERVING 367 cal., 14 g fat (8 g sat. fat), 100 mg chol., 524 mg sodium, 51 g carb., 5 g fiber, 9 g pro.
—ARLINE HOFLAND DEER LODGE, MT PREP: 40 MIN. • COOK: 10 MIN. MAKES: 8 SERVINGS
3 lbs. medium potatoes (about 10), peeled and quartered 1 cup all-purpose flour 3 eggs, lightly beaten ²₃ cup dry bread crumbs 1 tsp. salt ¹₂ tsp. ground nutmeg 12 cups water BROWNED BUTTER SAUCE
¹₂ cup butter, cubed 1 Tbsp. chopped onion ¹₄ cup dry bread crumbs
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BE A STRUDEL STAR Check out the step-by-step tutorial in our digital edition by visiting tasteofhome.com/emag, or go to tasteofhome.com/strudel.
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German Apple Strudel
This gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples. —DARLENE BRENDEN SALEM, OR
PREP: 1 HOUR + STANDING • BAKE: 45 MIN. MAKES: 2 STRUDELS (8 SLICES EACH)
3 cups all-purpose flour
¹₂ cup canola oil, divided ³₄ cup warm water (120°) 1 egg, lightly beaten FILLING
1¹₂ cups fresh bread crumbs* 6 cups chopped peeled apples (about 6 medium) ¹₂ cup raisins 1 cup sugar 1¹₂ tsp. ground cinnamon ¹₃ cup butter, melted 3 Tbsp. sour cream
1. Place flour in a mixer bowl; beat
in ¼ cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest in a warm place, about 30 minutes. 2. Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely. 3. Tape a 30x15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide dough in half; place one portion on parchment and roll out to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment. 4. Sprinkle ¾ cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side,
sprinkle 3 cups apples and ¼ cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the butter. 5. Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment (see photos at left); fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan. 6. Bake on the lowest oven rack 45-55 minutes or until golden brown, brushing the top with sour cream twice while baking. Repeat with the remaining dough and ingredients. 7. Using parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature. *NOTE To make fresh bread crumbs, place torn bread in a food processor; pulse until fine crumbs form. PER SERVING 285 cal., 12 g fat (3 g sat. fat), 24 mg chol., 61 mg sodium, 42 g carb., 2 g fiber, 4 g pro. 2
G er man E ST RU D E L L P P A
Roll yo u pa p e r r d o u g h t h i n n e t h i n . Th e rt the mo he dou g h , layers re flak y yo in eve u’ll have r y b i te .
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WorldMags.net SPLIT PEA SOUP WITH BACON & CRAB
i
SOC aL Outside the weather might be chilly, but inside the forecast is cozy with a chance of fun —especially when you throw a soup get-together to warm up friends and spirits. Here are four ways to share big, hearty bowls of wonderful.
ROASTED AUTUMN VEGETABLE SOUP
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FIND IT Dansk Kobenstyle White 4-quart Casserole (above) $143 dansk.com
WorldMags.net Split Pea Soup
Roasted Autumn Vegetable Soup
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —STEPHANIE FLAMING WOODLAND, CA PREP: 35 MIN. • BAKE: 40 MIN. MAKES: 12 SERVINGS (4 QT.)
2 lbs. sweet potatoes (about 4 medium) 2 lbs. carrots (about 8 large) 1¹₂ lbs. parsnips (about 6 medium) 2 large onions, quartered 6 garlic cloves, peeled ¹₄ cup canola oil 3 cartons (32 oz. each) chicken broth 1 cup fat-free evaporated milk 1 tsp. salt ¹₂ tsp. pepper Minced fresh parsley and sage
1. Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1½-in. pieces; place in a bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide between two greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally. 2. Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend. 3. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs. PER SERVING 240 cal., 6 g fat (trace sat. fat), 6 mg chol., 1,251 mg sodium, 43 g carb., 7 g fiber, 6 g pro.
A DUNK’ LL DO YA
Gooey grilled cheese sandwiches are made for dipping. Find readers’ comfiest recipes: tasteofhome.com/ grilledcheese
with Bacon & Crab
Many split pea soups use ham and bacon for that good, smoky flavor. Take it one amazing step further—add crab. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —STEPHEN EXEL DES MOINES, IA PREP: 30 MIN. • COOK: 1¹₂ HOURS MAKES: 12 SERVINGS (4 QT.)
8 2 2 2 2 2 2 4 1
¹₂ ¹₂ 2
thick-sliced bacon strips, chopped medium onions, chopped medium carrots, chopped celery ribs, chopped pkg. (16 oz. each) dried green split peas, rinsed smoked ham hocks (about 1 lb.) bay leaves cartons (26 oz. each) chicken stock cup heavy whipping cream tsp. salt tsp. pepper cups lump crabmeat
1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. 2. Add chopped onions, carrots and celery to bacon drippings; cook and stir over medium-high heat for 8-10 minutes or until onions are tender. Stir in split peas, ham hocks, bay leaves and chicken stock. Bring to a boil. Reduce heat; simmer, covered, 1 to 1½ hours or until split peas are tender, stirring occasionally. 3. Discard bay leaves; remove ham hocks. When cool enough to handle, remove meat from bones and cut into small cubes. Discard bones. 4. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. 5. Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup. PER SERVING 533 cal., 24 g fat (10 g sat. fat), 71 mg chol., 1,036 mg sodium, 50 g carb., 20 g fiber, 32 g pro.
Stephen Exel Des Moines, IA Stephen is a freelance food editor and writer, and a contributor to Taste of Home.
Some friends and I love to cook but rarely get to see each other. The six of us will meet at a restaurant for appetizers, to catch up— and to swap soups.
We don’t actually taste the soups until we get home. I look forward to pulling each one out of the freezer and thinking about the friend who made it. The soups are definitely reflections of our personalities or travels—we’re adventurous, so often someone will show up with a recipe inspired by a place he or she has been. We have a great farmers market here in Des Moines, so our summer soups are chock full of whatever is the star of the stalls at the moment.
Sometimes we get a little competitive. For a while, everyone included a soup topper or add-in. That’s why I added crabmeat and bacon to my split pea soup. Together, they remind me of everything wonderful about fall in New England, even though I’m in the Midwest.
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Christina’s Italian Wedding Soup
4 cartons (26 oz. each) chicken stock 1 tsp. salt 1 tsp. pepper 1¹₂ cups acini di pepe pasta 2 pkg. (10 oz. each) fresh spinach Additional minced fresh parsley and grated Parmesan cheese
I’m big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —CHRISTINA HITCHCOCK MADISON TOWNSHIP, PA PREP: 40 MIN. • COOK: 20 MIN. MAKES: 12 SERVINGS (5 QT.)
2 eggs, lightly beaten
¹₃ cup grated Parmesan cheese ¹₄ cup dry bread crumbs 2 2 4 4 1 1
Tbsp. minced fresh parsley Tbsp. 2% milk garlic cloves, minced tsp. grated onion tsp. salt tsp. pepper ¹₂ tsp. grated lemon peel 1¹₂ lbs. ground chicken SOUP
2 4 4 2 6
Tbsp. olive oil medium carrots, chopped celery ribs, chopped small onions, chopped garlic cloves, minced
TIPS FOR
SOUP SUCCESS
1. In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls. 2. For soup, in a stock pot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender. Add garlic; cook 1 minute longer. 3. Stir in stock, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender. 4. Stir in spinach. Top servings with parsley and cheese. PER SERVING 269 cal., 9 g fat (2 g sat. fat), 71 mg chol., 1,083 mg sodium, 28 g carb., 3 g fiber, 21 g pro.
•
•
How to make it, serve it, share it, store it. •
Shop smart and stock up on tomatoes, beans, pasta, broths and stocks.
•
Prep ingredients in advance and refrigerate them. Make the soup the day of the event.
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Use sturdy disposable bowls or cups for serving and tasting.
For a party or exchange, make sure you have enough slow cookers or pots on hand to heat all of the soups. Provide containers for soup swaps and exchanges—that way, everyone prepares and receives the same amount.
•
If you’re heading to a swap at someone else’s house, plan for soup transport. Nest tightly sealed containers of soup in an easy-to-carry box.
•
Freeze soup in zip-top plastic freezer bags— they stack flat in the freezer. Cuff a bag over a bowl, ladle in the soup, and seal.
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Christina Hitchcock Madison Township, PA Christina is a stay-at-home mom and writes the food blog everydaytastes.com.
Soup is one of those meals that warm your soul. No matter what kind of day you’ve had, a bowl of it makes you feel better. My husband and son would eat soup for a week straight if I let them. Last year we hosted our first soup exchange party. We had 12 guests and managed the party through Facebook so we wouldn’t have recipe duplicates. I gave everyone twelve 1-pound containers from a restaurant supply store.
At the party, we exchanged containers and opened one of each to try—it was like a soup tasting. We also had appetizers, bread and desserts. After the party, I stocked my freezer with the containers. My guys got to choose, and for me it was “Dinner—done!” I would often order Italian wedding soup at restaurants, but then discovered that it’s easy to make at home. A dash of lemon peel really perks up the other flavors in the soup. I think kids like it because everything is small.
WorldMags.net CHRISTINA’S ITALIAN WEDDING SOUP
The f ro m e a m - s cr a right tballs co tch o Hello in the bro k , time t -save h. r.
FIND IT Dansk Kobenstyle Midnight Blue 2-quart Saucepan $115 dansk.com
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Chicken & Bean Chili
Chili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year.
1 1 2 1
—THERESA BAEHR TRAVERSE CITY, MI PREP: 25 MIN. • COOK: 15 MIN. MAKES: 10 SERVINGS (2³₄ QT.)
1 1 1 2 2
Tbsp. olive oil Tbsp. butter medium onion, finely chopped large garlic cloves, minced cans (16 oz. each) kidney beans, rinsed and drained 2 cans (15 oz. each) pinto beans, rinsed and drained 1 can (28 oz.) diced tomatoes, undrained 3 cups shredded cooked chicken 1²₃ cups whole milk 1 cup beer or reduced-sodium chicken broth 2 Tbsp. chicken bouillon granules
¹₂ ¹₄ ¹₄ ¹₄ ¹₈
Tbsp. sugar bay leaf tsp. ground cumin tsp. each onion powder, garlic powder and chili powder tsp. salt tsp. crushed red pepper flakes tsp. ground celery seed tsp. pepper tsp. ground turmeric
1. In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer. 2. Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 5 minutes. Remove bay leaf before serving. PER SERVING 317 cal., 7 g fat (3 g sat. fat), 45 mg chol., 1,073 mg sodium, 37 g carb., 9 g fiber, 24 g pro.
Scat t avoc er chop to m a d o o n p e d a t even ke this op c re a c h i l i m ie r .
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Theresa Baehr Traverse City, MI Theresa has two children and is the production director for a magazine in northern Michigan.
I’m a “dream cook”—I love to look through cookbooks and magazines and dream about what to try next. I have a whole drawer of recipes I’ve torn from magazines. That’s how our soup party began; I dug through my recipes for a get-together and decided to serve all soups. It’s now become an annual event. My friends look forward to the party and the recipes. I always pick two standards and experiment with making new soups, too. My friends are the guinea pigs but they don’t seem to mind. I keep
all the soups warm for serving in five slow cookers I’ve collected over the years. We keep the party very simple—no special soup bowls or anything. Guests bring hors d’oeuvres and snacks. It’s really casual. We could end up with all soups and cookies. My Chicken & Bean Chili is easy but filling and a favorite every year. There’s nothing better when it’s nippy outside. You pretty much have a whole meal in one bowl. 2
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The natural choice for healthier baking.
SugarLeaf ™ blends the #1 selling natural ®
stevia sweetener, SweetLeaf Stevia ,
Apple Cake
with cane sugar. SugarLeaf is identical to sugar for browning, caramelizing, and baking, but has two-thirds fewer calories and carbohydrates than sugar. Delicious sweetness in every bite!
Natural Great Tasting Gluten Free Non-GMO
2 eggs 1 cup cooking oil ½ cup orange juice ½ cup SugarLeaf™ 2 cups all-purpose flour 2 tsp. cinnamon ½ tsp. salt 1 tsp. baking soda 2 cups chopped pecans 2 cups chopped Granny Smith apples
2/3 Few er C alor ies
Topping: 1 cup crème fraîche Approx. 4 drops of English Toffee Sweet Drops™
Preheat the oven to 325°F. Butter and flour a 10-inch cake pan. Combine dry ingredients and set aside. Whip eggs until frothy, about 3-4 min, then add oil and orange juice and mix thoroughly. Add dry ingredients and beat at low speed until combined. Fold in apples and pecans. Pour mixture into prepared cake pan. Bake at 325°F for 1 hour. Cool in pan on rack 5 minutes, then invert cake onto rack and cool completely. Serve with crème fraîche mixed with approximately 4 drops of English Toffee Sweet Drops™.
BUY: www.ShopSweetLeaf.com
and in your natural foods or grocery store
WorldMags.net RECIPES & MORE: SWEETLEAF.COM
WorldMags.net en. our e w y lo Hal ip into-he.) r o f d e serty! Just l it. ( H s e l a k pd ss u g tric d eyeb e r D th i n h a n No at stas tre
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Frosted Pistachio Bars Bar cookies are the best—so fast and easy. Go as spooky as you dare when decorating this pan for Halloween. —SHANNON SHEEHY CHESTERFIELD, VA PREP: 20 MIN. • BAKE: 20 MIN. + COOLING MAKES: 2 DOZEN
•
“Coo punc kie bars g pista hed up et adde chio pudd with They d into th ing mix e ba ’re and Isweetly n tter. extra love th utty, Hallo-festive ti eir n ween greent of SH .” A NN
ON S HE EHY •
2 cups all-purpose flour 2 pkg. (3.4 oz. each) instant pistachio pudding mix ¹₂ cup sugar 1 tsp. baking powder ¹₂ tsp. salt 1 egg ¹₂ cup butter, melted ¹₂ cup canola oil ¹₄ cup water 1 tsp. vanilla extract ¹₂ cup chopped pistachios, optional FROSTING
3 oz. cream cheese, softened
¹₄ cup butter, softened 1 tsp. vanilla extract
¹₈ tsp. salt 3 cups confectioners’ sugar Assorted candies, optional
1. Preheat oven to 350°. In a large bowl, whisk flour, pudding mix, sugar, baking powder and salt. In another bowl, whisk egg, melted butter, oil, water and vanilla until blended; stir into flour mixture. If desired, stir in pistachios. (Dough will be stiff.) 2. Press dough into a greased 13x9-in. baking pan. Bake 20-25 minutes or until edges begin to brown. Cool completely in pan on a wire rack. 3. In a bowl, beat cream cheese, butter, vanilla and salt until blended. Gradually beat in confectioners’ sugar. Spread over top. If desired, decorate with candies. Cut into bars before serving. Store in refrigerator. PER SERVING 253 cal., 12 g fat (5 g sat. fat), 27 mg chol., 259 mg sodium, 35 g carb., trace fiber, 2 g pro.
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WorldMags.net Devil’s Food Cupcakes
with Chocolaty Frosting I begged my aunt for this recipe when I was 16 years old, and it’s still my very favorite! —DAWN KOESTNER ST. LOUIS PARK, MN PREP: 40 MIN. + CHILLING BAKE: 15 MIN. + COOLING MAKES: 2 DOZEN
1 oz. unsweetened chocolate, chopped 1 cup hot strong brewed coffee 1³₄ cups sugar ²₃ cup canola oil 1 egg 2 cups all-purpose flour ¹₂ cup baking cocoa 3 tsp. baking soda ¹₂ tsp. salt 1 cup buttermilk
For silly ey use ex eball topper to “glu tra frosting s, chips a e” chocolate nd onto lo gumdrops llipops .
FROSTING
2 cups (12 oz.) semisweet chocolate chips 1¹₂ cups heavy whipping cream ¹₂ cup light corn syrup 1 tsp. vanilla extract Assorted candies, optional
1. Preheat oven to 350°. Line
nd usba min, h y ja hm “Bot r son, Ben ipe for u ec r. and o est this r each yea requ irthdays in even g m b n their act, Benjaany frostiIn f s to eat s super i e refus less it’s th truff le un ocolaty ch kind.” R • E •
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D AW N K O E S
TN
24 muffin cups with paper liners. Place chocolate in a small bowl. Pour hot coffee over chocolate; whisk until smooth. Cool to lukewarm. 2. In a bowl, beat sugar, oil, egg and coffee mixture until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to coffee mixture alternately with buttermilk, beating well after each addition. 3. Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. 4. Place chocolate chips in a bowl. In a saucepan, bring cream and corn syrup to a boil. Pour over chocolate; stir until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat chocolate mixture on medium speed just until fluffy (do not overbeat). Immediately spread over cupcakes. If desired, decorate with candies. Refrigerate until serving. PER SERVING 308 cal., 17 g fat (7 g sat. fat), 29 mg chol., 233 mg sodium, 40 g carb., 2 g fiber, 3 g pro.
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Continued on page 60 E
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WorldMags.net op l o l l i p th e a e c Pla etween e b or stick lices bef , s l two ing. Hel o bak ie pops! cook
Delicious cookies shaped like owl faces are a hoot at my kids’ class parties. They’re crunchy, munchy and cute. —STARRLETTE HOWARD OGDEN, UT PREP: 35 MIN. + CHILLING • BAKE: 15 MIN. MAKES: 1 DOZEN
²₃ cup butter, softened 1 cup creamy peanut butter 1 cup packed brown sugar 1 egg 1 tsp. vanilla extract 1¹₃ cups all-purpose flour 1 cup quick-cooking oats 1 tsp. baking powder ¹₂ tsp. salt 1 oz. unsweetened chocolate, melted Cashews, striped chocolate kisses and chocolate chips
1. In a large bowl, beat butter, peanut butter and brown sugar until
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blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture. 2. If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half. Shape one portion into an 8-in.-long roll. 3. Mix melted chocolate into remaining dough. Roll chocolate dough between two sheets of waxed paper into an 8-in. square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap in plastic wrap; refrigerate 3 hours or until firm. 4. Preheat oven to 350°. Unwrap and cut dough crosswise into 24 slices (⅜ in. thick). 5. For each owl, place two slices side by side on an ungreased baking sheet; pinch the top corner of each slice for ears. Place a cashew between slices for a beak.
6. Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place two kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. PER SERVING 380 cal., 23 g fat (10 g sat. fat), 43 mg chol., 332 mg sodium, 38 g carb., 3 g fiber, 9 g pro. 2
LIGHT UP THE NIGHT
Carve out the best jack-o’-lantern grins on the block—see our guide at tasteofhome.com/ pumpkinpicks
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PUMPKINS: PETR KRATOCHVIL/SHUTTERSTOCK.COM
Owl Cookies
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Contest
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FALL IN LOVE Bring on the harvest. Winning home cooks bake, stuff, mash and toss the season’s best produce into the warmest and coziest dishes.
M ak A p p l e yo u r A u eT tu p u c k o r te , p a m n using er y-sw ge 66, ee b and C oth Grann t by y ortla nd ap Smith ples.
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Contest Central
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Devon Delaney
Top of the Crop Q: & : A
Devon, squash in a bread salad is so creative. How did you think of it?
I was determined to get my family to eat butternut squash—and when you roast it, it takes on a great texture akin to French fries, a little bit crusty and golden. They love it! I spice the warm maple-horseradish dressing with ginger and cumin. My mouth is watering just describing it.
nexpt u
FALL
GR A NHARVEST D PRIZ E
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Your Sunday Specials Send your legendary homemade recipes that make Sundays the best days. Readers love hearing the stories that go with your dish, so please share! You could win $500. Please keep your recipe to about 12 ingredients.
ENTER OUR
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SEND US YOUR ORIGINAL SUNDAY-BEST RECIPES, INCLUDING: CASSEROLES Have a hearty lasagna, tamale pie, hammy scalloped potatoes or an ultra-traditional corn casserole? Let’s see it. ENTREES Share your platters of pork roast, fried chicken, glazed ham and beef stroganoff. Send your Sunday finest. SIDES It’s not dinner without veggie and salad classics. How’s your Cobb, three-bean, Waldorf or house favorite...your glazed carrots, sweet potato souffle or roasty-toasty cauliflower? Please pass the rolls and relishes, too. DESSERTS Sunday is all about great big sheet cakes and homey lattice pies. Bread pudding, chocolate pudding and rice pudding, too. We want to try yours. Enter today at tasteofhome.com/recipecontests. No purchase necessary to enter or win. Contest begins June 19, 2014, and closes Nov. 3, 2014. Open to residents of the U.S. and Canada who are age 18 or older. Void where prohibited. For entry and other details including official rules, visit tasteofhome.com/ recipecontests. Sponsored by RDA Enthusiast Brands, LLC. Winners announced in a future issue.
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GRAND PRIZE
1ST PLACE
Creamy Root Veggie Soup WorldMags.net
Roasted Butternut Squash Panzanella DEVON DELANEY WESTPORT, CT
SALLY SIBTHORPE SHELBY TOWNSHIP, MI
Squash was a hard sell in our family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it!
On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better.
3RD PLACE
2ND PLACE
Autumn Apple Torte
Roast Pork Loin with Rosemary Applesauce
MARGARET WILSON SUN CITY, CA
When it’s apple season, we always find room for a slice of this heartwarming torte with a cream cheese layer and apples galore.
ANGELA LEMOINE HOWELL, NJ
I made this for a family get-together on my husband’s birthday. The homemade rosemary applesauce adds an extra layer of comfort to the tender pork.
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Creamy Root Veggie Soup
Roasted Butternut Squash Panzanella
PREP: 15 MIN. • COOK: 1 HOUR • MAKES: 8 SERVINGS
PREP: 25 MIN. • BAKE: 45 MIN. • MAKES: 8 SERVINGS
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4 bacon strips, chopped 1 large onion, chopped 3 garlic cloves, minced 1 large celery root, peeled and cubed (about 5 cups) 6 medium parsnips, peeled and cubed (about 4 cups) 6 cups chicken stock 1 bay leaf 1 cup heavy whipping cream 2 tsp. minced fresh thyme 1 tsp. salt ¹₄ tsp. white pepper ¹₄ tsp. ground nutmeg Additional minced fresh thyme
1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer. 2. Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf. 3. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 tsp. thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme. PER SERVING 295 cal., 17 g fat (9 g sat. fat), 50 mg chol., 851 mg sodium, 30 g carb., 6 g fiber, 8 g pro.
4 cups cubed sourdough bread 5 Tbsp. olive oil, divided 1 medium butternut squash (about 3 lbs.), peeled and cut into 1-in. cubes ¹₂ tsp. each salt, ground ginger, ground cumin and pepper 1 cup salted shelled pumpkin seeds (pepitas) 1 cup dried cranberries 4 shallots, finely chopped (about ¹₂ cup) DRESSING
¹₃ cup red wine vinegar ¹₄ cup maple syrup 2 Tbsp. prepared horseradish ¹₂ tsp. salt ¹₂ tsp. pepper ¹₄ tsp. dried rosemary, crushed ¹₄ cup olive oil
1. Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 Tbsp. oil. Bake 10-15 minutes or until toasted, stirring twice. 2. Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally. 3. In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first six dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended. 4. Drizzle ½ cup dressing over salad and toss to combine. (Save remaining dressing for another use.) PER SERVING 407 cal., 20 g fat (3 g sat. fat), 0 chol., 387 mg sodium, 54 g carb., 8 g fiber, 9 g pro.
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Roast Pork Loin with Rosemary Applesauce
Autumn Apple Torte
PREP: 15 MIN. + MARINATING • BAKE: 55 MIN. + STANDING MAKES: 8 SERVINGS (3 CUPS APPLESAUCE)
PREP: 40 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 12 SERVINGS
¹₄ 2 4 4
cup olive oil Tbsp. salt tsp. garlic powder tsp. minced fresh rosemary or 1¹₂ tsp. dried rosemary, crushed 2 tsp. pepper 1 boneless pork loin roast (2 to 3 lbs.), halved
APPLESAUCE
¹₄ cup butter, cubed 6 medium Golden Delicious apples, peeled and chopped (about 5 cups) 1 to 2 tsp. ground cinnamon 2 tsp. brown sugar 1¹₂ tsp. minced fresh rosemary or ¹₂ tsp. dried rosemary, crushed ¹₂ tsp. salt 1 cup water
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1. In a large resealable plastic bag, combine the first five ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight. 2. Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast 55-65 minutes or until a thermometer reads 145°. 3. Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook 8-10 minutes or until apples are tender, stirring occasionally. 4. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until apples are very soft. Remove from heat; mash apples to desired consistency. 5. Remove roast from oven; tent loosely with foil. Let stand for 10 minutes before slicing. Serve with warm applesauce. PER SERVING 287 cal., 16 g fat (6 g sat. fat), 72 mg chol., 1,418 mg sodium, 15 g carb., 2 g fiber, 22 g pro.
¹₂ ¹₂ ¹₂ 1 1 1 ¹₂ 2
2
¹₄ ¹₄ ¹₂ 2 2
cup butter, softened cup sugar, divided tsp. vanilla extract cup all-purpose flour pkg. (8 oz.) cream cheese, softened egg, lightly beaten tsp. almond extract cups thinly sliced, peeled Granny Smith apples (about 2 medium) cups thinly sliced, peeled Cortland apples (about 2 medium) cup cinnamonsugar tsp. ground nutmeg cup confectioners’ sugar Tbsp. 2% milk Tbsp. sliced almonds, toasted
1. Preheat oven to 450°. In a small bowl, cream butter and ¼ cup sugar until light
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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014
and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. 2. In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust. 3. Place apples in a large bowl. Mix cinnamon-sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes. 4. Reduce oven setting to 400°. Bake 30-35 minutes longer or until apples are tender. Cool on a wire rack. 5. Remove rim from pan. In a small bowl, mix confectioners’ sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers. NOTE To toast nuts, place in a dry skillet; cook and stir over low heat until lightly browned. PER SERVING 270 cal., 15 g fat (9 g sat. fat), 57 mg chol., 136 mg sodium, 31 g carb., 1 g fiber, 3 g pro.
SEPTEMBER | OCTOBER 2014
Apple-Almond Bake
Spiced Cranberry-Orange Chutney
BARBARA ESTABROOK RHINELANDER, WI
CRYSTAL SCHLUETER NORTHGLENN, CO
When my children were young, they loved this dessert… and they still do 45 years later. I like it plain at room temperature, but it’s hard to resist when served warm with a small scoop of vanilla ice cream.
Here’s an easy, orangey chutney to serve on toast, Brie, cream cheese or crackers. The pecans give it a little extra crunch.
EAT SMART FAST FIX
Apple Dumpling Rollups
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Pumpkin & Cauliflower Garlic Mash KARI WHEATON SOUTH BELOIT, IL
I wanted healthy versions of my family’s favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You’ll never miss ordinary old mashed potatoes.
JENNY LEIGHTY WEST SALEM, OH
A family friend gave me a simple way to make apple dumplings without lots of steps. I love the sticky cinnamon topping.
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Spiced Cranberry-Orange Chutney
Apple-Almond Bake
PREP: 20 MIN. • COOK: 10 MIN. • MAKES: 10 SERVINGS
PREP: 40 MIN. • BAKE: 50 MIN. • MAKES: 12 SERVINGS
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¹₂ cup water ¹₄ cup dried cranberries 1 unpeeled medium orange, seeded and finely chopped (about 1¹₄ cups) ¹₂ cup sugar 1 Tbsp. lemon juice ¹₄ tsp. ground cinnamon Dash ground ginger Dash ground cloves 8 oz. Brie or cream cheese ¹₄ cup chopped pecans, toasted Assorted crackers
1. Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand for 5 minutes to soften. 2. Drain cranberries, reserving 1 Tbsp. soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally. 3. Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. 4. Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers. NOTE To toast nuts, place in a dry skillet; cook and stir over low heat until lightly browned. PER SERVING 147 cal., 8 g fat (4 g sat. fat), 23 mg chol., 143 mg sodium, 14 g carb., 1 g fiber, 5 g pro.
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1¹₂ cups sugar 1¹₂ cups water 2 Tbsp. all-purpose flour 1 Tbsp. butter 1 tsp. ground cinnamon
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small saucepan, bring syrup to a boil; cook 3-5 minutes or until liquid is reduced by half. 2. In a small bowl, mix sugar and cornstarch; whisk in water until smooth. Whisk into reduced syrup. Return to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in 2 Tbsp. butter until blended. Remove from heat. 3. In a large bowl, mix oats, flour, brown sugar, almond flour and baking soda; cut in cold butter until crumbly. Reserve 1⅓ cups mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Arrange apples over top; drizzle with syrup mixture. 4. Stir almonds into reserved crumb mixture; sprinkle over top. Bake 50-60 minutes or until apples are tender and topping is golden brown. PER SERVING 433 cal., 20 g fat (9 g sat. fat), 36 mg chol., 269 mg sodium, 62 g carb., 3 g fiber, 5 g pro.
EAT SMART FAST FIX
PREP: 35 MIN. • BAKE: 45 MIN. + STANDING • MAKES: 1 DOZEN
SAUCE
1. Preheat oven to 350°. In a
TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014
Apple Dumpling Rollups 3 cups all-purpose flour 2 tsp. baking powder 1¹₂ tsp. salt 3 Tbsp. cold butter, cubed 1¹₃ cups 2% milk ³₄ to 1 cup packed brown sugar 2 tsp. ground cinnamon 4 cups chopped apples (about 4 medium)
¹₄ cup maple syrup ³₄ cup sugar 2 Tbsp. cornstarch ²₃ cup cold water 2 Tbsp. butter 1³₄ cups quick-cooking oats 1¹₄ cups all-purpose flour 1 cup packed brown sugar ¹₂ cup almond flour 1 tsp. baking soda ³₄ cup cold butter, cubed 5 cups sliced peeled tart apples (about 5 medium) ¹₂ cup coarsely chopped salted roasted almonds
1. Preheat oven to 350°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened (dough will be soft and sticky). 2. Turn dough onto a floured surface. Roll into an 18x12-in. rectangle. Sprinkle brown sugar and cinnamon to within 1 in. of edges; top with apples. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut into 12 slices. Place in a greased 13x9-in. pan, cut side down. 3. In a small saucepan, combine sauce ingredients; bring to a boil, whisking to blend. Cook and stir 3-4 minutes or until thickened. Pour over top. 4. Bake rollups, uncovered, 45-55 minutes or until golden brown and bubbly. Let stand 10 minutes before serving. PER SERVING 339 cal., 5 g fat (3 g sat. fat), 12 mg chol., 413 mg sodium, 71 g carb., 2 g fiber, 4 g pro.
Pumpkin & Cauliflower Garlic Mash START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1 medium head cauliflower, broken into florets (about 6 cups) 3 garlic cloves ¹₃ cup spreadable cream cheese 1 can (15 oz.) solid-pack pumpkin 1 Tbsp. minced fresh thyme 1 tsp. salt ¹₄ tsp. cayenne pepper ¹₄ tsp. pepper
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1. Place 1 in. of water in a large saucepan; bring to a boil. Add cauliflower and garlic cloves; cook, covered, 8-10 minutes or until tender. Drain; transfer to a food processor. 2. Add remaining ingredients; process until smooth. Return to saucepan; heat through, stirring occasionally. PER SERVING 87 cal., 4 g fat (2 g sat. fat), 9 mg chol., 482 mg sodium, 12 g carb., 4 g fiber, 4 g pro. Diabetic Exchanges: 1 vegetable, ½ starch, ½ fat.
SEPTEMBER | OCTOBER 2014
Glazed Apple-Maple Blondies
Turkey Sausage-Stuffed Acorn Squash
WorldMags.net EAT SMART
HEATHER BATES ATHENS, ME
My 6-year-old son and I conjured up this recipe to use the last of the apples we picked from the local orchard. Serve it with a dollop of sweetened whipped cream for a special treat.
Zucchini & Cheese Casserole
MELISSA BIRDSONG WALESKA, GA
Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork, turkey or chicken sausage.
EAT SMART Pork Tenderloin with Sweet Potato Ragout
RACHELLE STRATTON ROCK SPRINGS, WY
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes.
GREG FONTENOT THE WOODLANDS, TX
Apples, juicy red tomatoes and sweet potatoes always make me think of fall.
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EAT SMART
Glazed Apple-Maple Blondies
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Turkey Sausage-Stuffed Acorn Squash
PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
PREP: 30 MIN. • BAKE: 50 MIN. • MAKES: 8 SERVINGS
4 medium acorn squash (about 1¹₂ lbs. each) 1 cup cherry tomatoes, halved 1 lb. Italian turkey sausage links, casings removed ¹₂ lb. sliced fresh mushrooms 1 medium apple, peeled and finely chopped 1 small onion, finely chopped 2 tsp. fennel seed 2 tsp. caraway seed ¹₂ tsp. dried sage leaves 3 cups fresh baby spinach 1 Tbsp. minced fresh thyme ¹₄ tsp. salt ¹₈ tsp. pepper 8 oz. fresh mozzarella cheese, chopped 1 Tbsp. red wine vinegar
1. Preheat oven to 400°. Cut squash in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place in a roasting pan, hollow side down; add ¼ in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes. 2. Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes, breaking sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat. 3. Carefully remove squash from pan. Drain liquid, reserving tomatoes. Return squash to pan, hollow side up. Stir cheese, vinegar and tomatoes into the sausage mixture. Spoon into squash. Bake 5-10 minutes or until squash is easily pierced with a fork. PER SERVING 302 cal., 10 g fat (5 g sat. fat), 43 mg chol., 370 mg sodium, 42 g carb., 7 g fiber, 15 g pro. Diabetic Exchanges: 2½ starch, 2 medium-fat meat.
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EAT SMART
PREP: 1 HOUR • GRILL: 20 MIN. MAKES: 6 SERVINGS (3 CUPS RAGOUT)
1. In a skillet, heat oil over medium heat. Add onion; cook and stir 4-5 minutes. Reduce heat to mediumlow; cook 20-25 minutes
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GLAZE
¹₄ cup butter, cubed ¹₂ cup maple syrup ¹₄ cup packed brown sugar
1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides. 2. In a large bowl, beat the first four ingredients until blended. Beat in eggs. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick). 3. Transfer to prepared pan. Bake 25-30 minutes or until golden brown and a toothpick inserted in center comes out with moist crumbs. 4. Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir 2-3 minutes or until slightly thickened. Cool slightly. 5. Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars. PER SERVING 192 cal., 6 g fat (4 g sat. fat), 31 mg chol., 149 mg sodium, 33 g carb., trace fiber, 2 g pro.
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Pork Tenderloin with Sweet Potato Ragout
2 Tbsp. olive oil 1 large onion, chopped 2 garlic cloves, minced 1 large navel orange ¹₄ cup packed brown sugar ¹₄ cup balsamic vinegar ¹₈ tsp. plus ¹₂ tsp. salt, divided 1 can (15³₄ oz.) cut sweet potatoes in syrup, undrained 1 can (14¹₂ oz.) diced tomatoes, undrained 2 medium tart apples, peeled and chopped 2 pork tenderloins (³₄ lb. each) ¹₂ tsp. pepper
1¹₃ cups packed brown sugar ¹₂ cup butter, melted and cooled ¹₂ cup maple syrup 2 tsp. vanilla extract 2 eggs 2 cups all-purpose flour ³₄ tsp. salt ¹₄ tsp. baking soda 3 cups chopped peeled apples (about 3 medium)
or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer. 2. Finely grate peel from orange. Cut orange crosswise in half; squeeze juice from orange. Stir brown sugar, vinegar, ⅛ tsp. salt, orange peel and orange juice into onion mixture. Bring to a boil; cook 6-8 minutes or until liquid is almost evaporated. 3. Stir in sweet potatoes, tomatoes and apples. Return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until apples are tender and liquid is almost evaporated, stirring occasionally. 4. Sprinkle pork with pepper and remaining salt. Grill, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning occasionally. Let stand 5 minutes before slicing. PER SERVING 344 cal., 9 g fat (2 g sat. fat), 64 mg chol., 436 mg sodium, 42 g carb., 5 g fiber, 25 g pro.
Zucchini & Cheese Casserole PREP: 20 MIN. • BAKE: 25 MIN. + STANDING • MAKES: 6 SERVINGS
4 Tbsp. butter, divided 6 small zucchini, chopped (about 7 cups) 1 large onion, chopped 1¹₂ cups crushed Rice Chex 1 cup (4 oz.) shredded Colby-Monterey Jack cheese 2 eggs, lightly beaten 1 tsp. salt ¹₄ tsp. pepper
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1. Preheat oven to 350°. In a large skillet, heat 2 Tbsp. butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly. 2. In a microwave, melt remaining butter. Drizzle over cereal and toss to coat. 3. Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in.-square baking dish. Sprinkle with cereal mixture. 4. Bake casserole, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving. PER SERVING 260 cal., 15 g fat (10 g sat. fat), 99 mg chol., 778 mg sodium, 23 g carb., 2 g fiber, 9 g pro.
SEPTEMBER | OCTOBER 2014
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SLOPPY JOE NIGHT Ł PASS THOSE APPS Ł TAILGATE SOUTHERN-STYLE
Driz z split le honey c h e s co n e s o n w a r Smit ddar and . Add sha m, h slic e s wh c r i s p G r a r p n ile yo u’re a ny t it .
Fall s. ood f ingerdf good. Beyon 2 PAG E 8
Apple & Cheddar Mini Scones Sue Gronholz Beaver Dam, WI
SOUL-WARMING DISHES FROM COZY KITCHENS LIKE YOURS.
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Heidi Jobe’s Game Day Gumbo
Heidi Jobe’s CokeCola Cake
Kallee Twiner’s Quick & Easy Turkey Sloppy Joes
Trisha Kruse’s Spicy Pumpkin Fritters
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SUNDAY DINNER
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Parking Lot Potluck Pop the trunk! For Heidi Jobe of Carrollton, Georgia, weekend tailgating is tradition. She and her pals hit the lot with a spread of home cooking. RECIPES & STORY BY HEIDI JOBE | CARROLLTON, GA
Chicken Chili Wonton Bites
Lemony BaconArtichoke Dip
Game Day Gumbo THE MENU
Game Day Gumbo Lemony BaconArtichoke Dip Chicken Chili Wonton Bites CokeCola Cake
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WorldMags.net Our families live in a small town about 45 minutes west of Atlanta, and we all have daughters the same age. We’ve been fortunate to be friends, and we have lots of fun when —HEIDI JOBE we relax together over a meal. Game Day Gumbo Tailgating at Friday night high school games brings our children and friends together to share great food. Gumbo is a Southern standard that definitely feeds our hungry crowd.
Lemony Bacon-Artichoke Dip Move over, spinach-artichoke dip. Bacon adds an extra layer of smokiness to this fabulous recipe. And you might want to double it—we never have any leftovers.
PREP: 20 MIN. • COOK: 40 MIN. MAKES: 10 SERVINGS (3³₄ QT.)
6 Tbsp. butter, divided 1 lb. boneless skinless chicken thighs, cut into 1-in. pieces 1 pkg. (13¹₂ oz.) smoked beef sausage, halved lengthwise and sliced 2 medium carrots, chopped 2 celery ribs, chopped 1 small sweet red pepper, chopped 3 garlic cloves, minced ¹₄ cup all-purpose flour 4 cups chicken stock 4 cups water 1 can (14¹₂ oz.) no-salt-added diced tomatoes, undrained 1 pkg. (8 oz.) jambalaya mix 1 pkg. (8 oz.) dirty rice mix
1. In a Dutch oven, heat 2 Tbsp. butter over medium-high heat. Add chicken; cook and stir until browned. Remove from pan. 2. In same pan, brown sausage over medium heat; remove from pan and drain on paper towels. 3. Heat remaining butter in same pan over medium heat. Add carrots, celery and pepper; cook and stir until tender. Add garlic; cook 1 minute longer. 4. Stir in flour until blended; gradually stir in stock, water, tomatoes and rice mixes. Return chicken and sausage to pan. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender. PER SERVING 433 cal., 20 g fat (9 g sat. fat), 69 mg chol., 1,385 mg sodium, 44 g carb., 1 g fiber, 19 g pro.
in on the Daughters and dads get e tailgates. gam me ho h Hig n Carrollto
PREP: 20 MIN. • BAKE: 25 MIN. MAKES: 12 SERVINGS (¹₄ CUP EACH)
5 INGREDIENTS FAST FIX 5 thick-sliced bacon strips, chopped 1 can (14 oz.) water-packed quartered artichoke hearts, drained and chopped 2 garlic cloves, minced 2 pkg. (8 oz. each) reduced-fat cream cheese ¹₃ cup sour cream ¹₂ tsp. onion salt ¹₄ tsp. salt ¹₈ tsp. pepper 2 Tbsp. lemon juice ¹₂ cup grated Parmesan cheese Pita bread wedges, toasted
1. Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tsp. in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute. 2. In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half of the bacon. 3. Transfer to a greased 2-qt. baking dish. Sprinkle with the remaining bacon; top with Parmesan cheese. Bake dip, uncovered, 25-30 minutes or until golden brown. Serve with pita wedges. PER SERVING 141 cal., 11 g fat (7 g sat. fat), 35 mg chol., 421 mg sodium, 4 g carb., trace fiber, 6 g pro.
Chicken Chili Wonton Bites Everyone needs a surefire grab-and-go tailgate or picnic recipe. Wonton wrappers filled with chicken and spices make these bites fun on the run. START TO FINISH: 30 MIN. MAKES: 3 DOZEN
36 wonton wrappers ¹₂ cup buttermilk ranch salad dressing 1 envelope reduced-sodium chili seasoning mix 1¹₂ cups shredded rotisserie chicken 1 cup (4 oz.) shredded sharp cheddar cheese Sour cream and sliced green onions, optional
1. Preheat oven to 350°. Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned. 2. In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 Tbsp. filling into each wonton cup. Sprinkle with cheese. 3. Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top each cup with sour cream and sliced green onions before serving. PER (1-BITE) SERVING 67 cal., 3 g fat (1 g sat. fat), 10 mg chol., 126 mg sodium, 6 g carb., trace fiber, 3 g pro.
WorldMags.net SEPTEMBER | OCTOBER 2014
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A winning recipe isn’t just about the dinner ... It’s about families making time to reconnect and share in the comforts of cherished traditions, warm memories and great conversation. It’s about families like Beverly Matthews’, $1,000 winner of the Physicians Mutual Sunday Best Recipe Contest. Congratulations!
Baked Shepherd’s Ca
sserole
Sunday Best Recipe Winner
— BEVERLY MATTHEW S PASCO, WASHINGTON
“Now that all my kids are grown, they often still come home for Sunday Dinner and their most requested meal is my Baked Shepherd’s Casserole. It’s definitely our family comfort go‐to food. When you get several people in the kitchen chopping, slicing and preparing, it comes together super fast and, at the same time, you get to catch up on all the family happenings.” — Beverly
1 pound ground beef 2 cups sliced fresh mu shrooms 1 small onion, choppe d 1⁄2 teaspoon salt 1⁄2 teaspoon garlic powder 1⁄2 teaspoon pepper 1 can (14 1⁄2 ounces) pet ite diced tomatoes, drained 1 package (10 ounces) frozen corn
2 cups frozen cut gre en beans 1 can (10 3⁄4 ounces) con densed cream of mushroom soup, und iluted 3⁄4 cup water 1 pound Yukon Gold pot atoes, thinly sliced (about 3 cups) 1 cup (4 ounces) shredd ed cheddar cheese 3⁄4 cup French-fried onions , optional 1⁄2 cup bacon bits, option al
Preheat oven to 375°. In a large skillet, cook beef, mushrooms and high heat 6-8 minutes onion over mediumor until beef is no longer pink, breaking up bee drain. Stir in seasoning f into crumbles; s. Add tomatoes, corn and green beans; hea occasionally. In a small t through, stirring bowl, mix soup and wa ter. In a greased 13x9-in layer half of each of the ch baking dish, following: beef mixtur e, potatoes and soup mix layers. Sprinkle with che ture. Repeat ese and, if desired, Fre nch-fried onions and bac covered, 1 to 1 1⁄4 hours on bits. Bake, or until bubbly and pot atoes are tender. Let sta before serving. Prep: nd 10 minutes 30 min. Bake: 1 hour + standing Yield: 8 ser vings.
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SWorldMags.net unday Best Rec ipe
WINNER B AKED SHEP HERD CASSEROL ’S E
And dinner isn’t just about the meal. It’s about spending time around the table with the ones you love and talking about the things that matter most. When you’re ready to talk about insurance, we’d be honored to earn a seat at your table.
Hungry for more? Visit tasteofhome.com/sundaydinners and check out these other finalists from the Physicians Mutual Sunday Best Recipe Contest: Chicken & Broccoli Rabe Meatballs
Cheesy Ham & Potato Gratin
Greek-Style Lemon Garlic Chicken
Asian-Style Pork Tenderloin with Slaw
PhysiciansMutual.com | 800.325.7500 health life retirement WorldMags.net
SUNDAY DINNER
WorldMags.net Tailgate Season
FALL IS MY FAVORITE TIME OF YEAR—THE WEATHER’S GREAT AND MY FRIENDS AND I LOVE TAILGATING. We live west of Atlanta, in a town where football is a weekend-long event. Friday nights mean home games at Carrollton High, my daughter Holley’s school. I keep a tailgating kit in a big trash can, so it’s ready for action at a moment’s notice. Along with a tent, we set up tables, chairs, a grill and a slow cooker or two. Each meal has a theme, but dessert is often CokeCola Cake—a real Southern staple. College football is big here, too, with the University of Georgia, Auburn and University of Alabama nearby. Girls dress up, wear the school colors, decorate coolers— we decorate our tents and even shake pompoms. That’s Saturdays. Then come Sundays, which mean Atlanta Falcons NFL games, and, of course, more great tailgating. Hey, did I mention how much I love fall?
PASS THE APPETIZERS If fans go wild for your tailgate apps— sliders, dips, wings and more—dish ’em up at tasteofhome.com/submit.
CokeCola Cake
¹₂ cup buttermilk
Here in Coca-Cola country, we love a moist sheet cake we call CokeCola Cake. Our version has two whole cans of Coke and does the tradition proud.
1 tsp. vanilla extract
PREP: 25 MIN. • BAKE: 30 MIN. MAKES: 15 SERVINGS
2 cups all-purpose flour 2 cups sugar 1 tsp. baking soda ¹₂ tsp. salt ¹₂ tsp. ground cinnamon 1 can (12 oz.) cola 1 cup butter, cubed ¹₄ cup baking cocoa 2 eggs
WHAT’S ON YOUR SUNDAY DINNER TABLE? 78
GLAZE
1 can (12 oz.) cola
¹₂ cup butter, cubed ¹₄ cup baking cocoa 4 cups confectioners’ sugar, sifted
1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
2. In a large bowl, whisk the first five ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened. 3. In a small bowl, whisk eggs, buttermilk and vanilla until blended.
Add egg mixture to flour mixture, whisking constantly. 4. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. 5. About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to ½ cup. Stir in butter and cocoa until butter is melted; remove from heat. 6. Add confectioners’ sugar; stir until smooth. Pour immediately over hot cake. PER SERVING 491 cal., 20 g fat (12 g sat. fat), 74 mg chol., 346 mg sodium, 78 g carb., 1 g fiber, 4 g pro. 2
Show off your most-loved menu and earn $100. Share your recipes and story at tasteof home.com/submit. Scroll down to find “Sunday Dinner.” FIND IT Range Kleen CeramaBake WorldMags.net 9x13 Roaster Pan (above) $27 rangekleen.com
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KIDS IN THE KITCHEN
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Everybody Loves Joe
When it comes to the sloppy joe, making a mess is practically a requirement. This kid-friendly staple is just as fun to eat if you’re all grown up, so dig in and make yourself happy.
EAT SMART FAST FIX
Quick & Easy Turkey Sloppy Joes When we were first married and poor college students, I found this sloppy joe recipe and tweaked it. The fresh bell peppers give it a wonderful flavor. —KALLEE TWINER MARYVILLE, TN
START TO FINISH: 30 MIN. MAKES: 8 SERVINGS
1 1 1 1
¹₂ 1 1 1
¹₄ 8
lb. lean ground turkey large red onion, chopped large green pepper, chopped can (8 oz.) tomato sauce cup barbecue sauce tsp. dried oregano tsp. ground cumin tsp. chili powder tsp. salt hamburger buns, split
1. In a large skillet, cook turkey, onion and pepper over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles. 2. Stir in tomato sauce, barbecue sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally. Serve in buns. PER SERVING 251 cal., 6 g fat (2 g sat. fat), 39 mg chol., 629 mg sodium, 32 g carb., 2 g fiber, 16 g pro. Diabetic Exchanges: 2 lean meat, 1½ starch, 1 vegetable. 2
Aiva, my 10-year-old baker, says when she grows up she wants to open her own bakeshop!” —SHARON COBLE YULEE, FL
KING O O C S O’ LOOK WH 80
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FIELD EDITORS
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“Here in Florida, fall lasts about 15 minutes. At this time of year, my cheesy fondue is always on the buffet table at our family’s get-togethers.” —JUDY BATSON
FAST FIX
Fun-do Fondue
Fondues are a hit at our gatherings. The younger crowd dips bread cubes, and the adults like fall fruits and veggies. —JUDY BATSON TAMPA, FL START TO FINISH: 20 MIN. MAKES: 3 CUPS
2 cups (8 oz.) shredded Jarlsberg cheese ¹₂ cup shredded Swiss cheese ¹₄ cup all-purpose flour ¹₂ tsp. ground mustard ¹₂ tsp. freshly ground pepper
82
1 cup heavy whipping cream 1 cup reduced-sodium chicken broth 1 Tbsp. honey 1 tsp. lemon juice Cubed French bread, sliced pears and assorted fresh vegetables
1. In a small bowl, combine the first five ingredients; toss to combine. In a saucepan, combine cream, broth and honey; bring just to a boil, stirring occasionally. Reduce heat to mediumlow. Add ½ cup cheese mixture; stir constantly until almost completely
DI
E
Fondue, fritters and cheesy scones are a happy excuse for a neighborhood drop-in. Field Editors share their best fall bites, perfect to pass around a full house.
FI E L
FA VO
R I TE
T OR
S
melted. Continue adding cheese, ½ cup at a time, allowing it to almost melt completely between additions. Continue stirring until thickened and smooth. Stir in lemon juice. 2. Transfer mixture to a heated fondue pot; keep fondue bubbling gently. Serve with bread, pears and vegetables for dipping. If fondue becomes too thick, stir in a little additional broth. PER ¹₄ - CUP FONDUE 166 cal., 13 g fat (8 g sat. fat), 43 mg chol., 151 mg sodium, 5 g carb., trace fiber, 7 g pro.
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Fall Fun Starters
Continued on page 84 E
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FIELD EDITORS
WorldMags.net Spicy Pumpkin Fritters My husband is a lifelong veggie hater, but he tried these deep-fried pumpkin bites and fell in love. Serve them with chipotle mayo or ranch dressing. —TRISHA KRUSE EAGLE, ID PREP: 10 MIN. • COOK: 5 MIN./BATCH MAKES: ABOUT 3 DOZEN
1¹₂ cups all-purpose flour 2 tsp. baking powder 1¹₄ tsp. salt ³₄ tsp. chili powder ¹₂ tsp. onion powder ¹₄ tsp. crushed red pepper flakes 2 eggs 1 can (15 oz.) solid-pack pumpkin ¹₂ cup 2% milk 2 Tbsp. butter, melted Oil for deep-fat frying Chipotle mayonnaise, optional
Spicy Pumpkin Fritters Trisha Kruse Eagle, ID
Apple & Cheddar Mini Scones Sue Gronholz Beaver Dam, WI
1. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, pumpkin, milk and melted butter. Add to dry ingredients, stirring just until moistened. 2. In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry 1½ to 2 minutes on each side or until golden brown. Drain on paper towels. Serve warm. If desired, serve with chipotle mayonnaise. PER FRITTER 50 cal., 3 g fat (1 g sat. fat), 11 mg chol., 105 mg sodium, 5 g carb., trace fiber, 1 g pro.
Apple & Cheddar Mini Scones Cheese and sage go well with apples, so why not put them all in scones? These mini ones make a fall brunch, tailgate or party even more fun. —SUE GRONHOLZ BEAVER DAM, WI
PREP: 25 MIN. • BAKE: 10 MIN. MAKES: 32 SCONES
3 cups all-purpose flour 3 tsp. baking powder ¹₂ tsp. salt ¹₂ tsp. baking soda 1 cup cold butter
84
1 egg
2. Turn onto a lightly floured
³₄ cup (6 oz.) vanilla yogurt
surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into eight wedges; cut each wedge in half. 3. Transfer to parchment paperlined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm. FOR REGULAR-SIZE SCONES Do not cut wedges in half. Bake as directed, increasing baking time to 12-14 minutes. Makes 16. PER MINI SCONE 109 cal., 7 g fat (4 g sat. fat), 23 mg chol., 159 mg sodium, 10 g carb., trace fiber, 2 g pro. 2
3 Tbsp. 2% milk, divided ¹₃ cup shredded peeled apple ¹₃ cup shredded sharp cheddar cheese 1 Tbsp. minced fresh sage 1 Tbsp. sugar
1. Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 Tbsp. milk; stir into crumb mixture just until moistened. Stir in apple, cheese and sage.
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Field Editors Volunteers from every state—and Canada—belong to the big, happy Field Editor family! They share recipes, reviews and tips from their kitchens, neighborhoods and cities.
ALABAMA
GEORGIA
MAINE
NEW HAMPSHIRE
Karen King Bessemer Charlotte McDaniel Jacksonville Lisa Allen Joppa
Heidi Jobe Carrollton Geleta Hunt Cornelia Jacqueline Graves Cumming Bonnie Lawson Grovetown Kim McCallie Guyton Lily Julow Lawrenceville Donna Bell Locust Grove River Johnson Riverdale Lisa Green Stone Mountain
Richard McInnis Dexter Darlene Pinard Greene Laura Nichols Jefferson Moira McGarry Parkman
Kim Forni Claremont Pattie Prescott Manchester Sarah Vasques Milford Lia Quinlan Nashua Margaret Drye Plainfield Linda Harrington Windham
ALASKA Cindi DeClue Anchorage Cari Molinaro Wasilla
ARIZONA Cathy Orban Chandler Cori Cooper Flagstaff Lee Mason Gilbert Kellie Cook Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson Linda Lambert Wittmann
ARKANSAS Amy Sasser Dardanelle Jeannie Mullen Farmington
CALIFORNIA Mandy Ramirez Beaumont Marina Castle Canyon Country Kallee Krong-McCreery Escondido Jenn Tidwell Fair Oaks Tina Fox Lake Arrowhead Hannah Williams Malibu Nona Myers Mountain View 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 Stephanie Lockwood Santa Clara Terri Adams Santa Cruz Lauren Brien South Lake Tahoe Lynne German Woodland Hills
COLORADO Ann Bush Colorado City Janie Ganyard Colorado Springs Tammy Schmer Hillrose Crystal Jo Bruns Iliff Andrea Love Lakewood Rebecca Wilson Longmont Crystal Schlueter Northglenn Cory Drummond Pueblo West Jessica Carroll Thornton
CONNECTICUT 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 Karis Kuckleburg Aventura Gail Borczyk Boca Raton Vicki Baggett Century Jane McMillan Dania Beach Kathleen Criddle Lake Worth Charlotte Fields Lake Worth Heather Chambers Largo Cyndy Gerken Naples Diane Hixon Niceville Pat Hockett Ocala Barb Carlucci Orange Park Tami Carter Palm Bay Kerry Dingwall Ponte Vedra Mary Suber Quincy Anita Mussatto St. Petersburg Judy Batson Tampa Diane Higgins Tampa Norlene Trice Weeki Wachee Shawn Barto Winter Garden
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HAWAII Sandra Brown Lahaina
IDAHO Glenna Tooman Boise Trisha Kruse Eagle Mandy Bird Holbrook Renda Smith Idaho Falls Cindy Worth Lapwai Brenda Clark Rexburg Jennifer Patterson Shoshone Robin Warren Twin Falls
ILLINOIS Amanda Stribling Atlanta Joanne Jachimiec Aurora Sarah Vargas Aurora Lynn Baugh Beecher Sandra Calixto Bristol Michel Harris Chicago Diana Laskaris Chicago DeAnn Wafer Chicago Lonnie Miller Dixon Linda Vogel Elgin Olyvia Chinchilla Glen Ellyn Dixie Terry Goreville Megan Ruvalcaba Homer Glen Kathy Hawkins Ingleside Sharon Kolodziej Joliet Julie Boomsma Manteno Erin Raatjes New Lenox Sherri Fleckenstein Onarga Erica Terek Oswego Michele Tungett Rochester Chris Majchrzak Sheridan Christina Robinson Race Springfield Kelly Hayes Troy Ellen Krause Waukegan Brigette Schroeder Yorkville
INDIANA Kathy Allen Bloomington Theresa Scott Brownsburg Mandy Heiser Decatur Shawn Robey Evansville Dolores Lueken Ferdinand Kizmet Byrd Fort Wayne Krista Marshall Fort Wayne Edna Hoffman Hebron Harriet Stichter Milford Karen Stromske Moores Hill Kimberly Moore Muncie Rena McCalment Sharpsville Melissa Haines Valparaiso Jill Thomas Washington
MARYLAND Sarah Haengel Bowie Judith McGhan Cockeysville Julie Peterson Crofton Meagan Browne Fort Washington Lorri Stout Gaithersburg Rebecca Yankovich Germantown Carol L Irvin Hampstead Rosemary Pryor Pasadena Laura Davis Pocomoke City Lorri Broadwater Westernport
MASSACHUSETTS Charlotte Baillargeon Hinsdale Ann Sheehy Lawrence Maria Regakis Saugus Sallie Roos Washington Sue Bagge West Bridgewater
MICHIGAN Ted Pottle Berrien Springs Jennifer Gilbert Brighton Teri Rasey Cadillac Brenda Smith Curran Debra Raines Deerton Heather Gerlach Grandville Julie Hibbs Hudson DiAnn Mallehan Kentwood Michelle Collins Lake Orion Gina Cole Ludington Ellen Todl Muskegon Barbara McManus-Worm Traverse City Tahnia Fox Trenton Sue Falk Warren
MINNESOTA Ryan McFarland Austin Pamela Gorsegner Blaine Tami Escher Dumont Pam McColley Franklin Pauli Rich Hermantown Andrea Schaak Jordan Joyce Moynihan Lakeville Valerie Benton Long Prairie Heather Miller Mayer Julie Lemler Rochester LaVonne Hegland St. Michael
MISSISSIPPI Lisa Bynum Brandon Laurie Sledge Brandon Dana Clemmons Columbus Staci Clemmer Marks Falkner Nancy Jernigan Laurel Stephanie Brauer Lumberton
IOWA
MISSOURI
Elaine Phompheng Ames Angie Brand Bettendorf Becky Ruff McGregor Stephanie Gates Waterloo Jennifer Norman Wellsburg Ally Billhorn Wilton
Debbie Johnson Centertown Carrie Harris Fulton Kandy Amerson Independence Judy Rush Kansas City Felicia Dake Republic Jennifer Stowell Smithville Kellie Koschmeder St. Louis Erika Villar St. Robert
KANSAS Jennifer Sanders Cheney Gina Dolieslager Conway Springs Tina Elsey Minneola Kathy Chips Neodesha Erin Wright Wallace
MONTANA Amy Adams Helena Amanda Monroe Manhattan
KENTUCKY
NEBRASKA
Dana Moore Alvaton Tammy Baker Bowling Green Julie Sterchi Campbellsville Rachel Garcia Fort Knox Chris Benge Science Hill
Serenity Tarr Bellevue Debra Waggoner Grand Island Lee Anne Schmid Harrisburg Tami Kuehl Loup City Suzanne Winkler Papillion Dee Falk Stromsburg
LOUISIANA Denise Beadle Lake Charles Christy Williams Mooringsport Amanda West Sibley Chrissy Soileau Sunset
NEVADA Denise Youles Fallon Cheryl Paychl Henderson Bill Muck Reno
NEW JERSEY Cathy Anne LaGuardia Bloomsbury Nancy Zimmerman Cape May Court House Kim Spaccarotella Clark Debiana Casterline Egg Harbor Township Kelly Williams Forked River Patricia Swart Galloway Sally Treonze Hillsborough Janie Zirbser Mullica Hill Susan Smith Ocean View Stephanie Hanisak Port Murray Marie Forte Raritan Linda Little Stockton
NEW MEXICO MaryAnne Eklund Albuquerque Rd Stendel-Freels Albuquerque Elizabeth Wynne Aztec Katharine Fly Clovis Molly Seidel Edgewood
NEW YORK Judy Doepel Ballston Lake Rose Rodwell Bergen Cheryl Wittman Bergen Sue McCormick Buffalo Peggie Brott Carthage Kami Button Cheektowaga Anne Merrill Croghan Angela Mathews Fayetteville Susan Stetzel Gainesville Kimberly Leipham Horseheads Carol Hollenbeck Johnson City Holly Balzer-Harz Malone Linda Wargo Massapequa Luanne Asta New York Kimberly Ludvick Newburgh Nancy Murphy Oneonta Jennifer Dempsey Orchard Park Kelly Zdrowak Orchard Park Laura Lofaro Oswego Randi Johnson Sauquoit Kristine Chayes Smithtown Melissa Beyer Utica Susan Seymour Valatie Suellen Pineda Victor Andrea Rivera Westbury
NORTH CAROLINA Tracy Weinmann Asheville Dave Reed Charlotte Bonnie Blanton Forest City Stacey White Fuquay-Varina Charlotte Corbett Gastonia Cheryl Perry Hertford Amy Hinzmann Hope Mills Priscilla Mattson Hope Mills Dianna Smith Morganton Ava Icenhour Taylorsville Brenda Lewis Youngsville
NORTH DAKOTA Patricia Smith Fredonia Amy Lents Grand Forks Luanne Slykerman Lamoure Diane Randle Maddock
OHIO Kerri Haynes Beavercreek Christina Addison Blanchester Gina Fensler Cincinnati Mary Dawson Columbus Jaclyn Scanlan Dayton Debbie James De Graff Kim Wallace Dennison Jackie Vetter East Liverpool Angela Carter Fairfield Angela Robinson Findlay Carole Finney Harrisville Pat Neiheisel Leetonia Susan Rasmusson Maumee
Diane Shipley Mentor Carol Bowles Oxford Aimee Plesa Springboro Kristen Hawley Steubenville Susan Kieboam Streetsboro Jenny Leighty West Salem Shannon Arthur Wheelersburg
OKLAHOMA Angie Henson Fort Gibson Stacey Feather Jay Nancy Johnson Laverne Mariesa McNeill Oklahoma City
OREGON Cathy Murphy Ashland Stephanie Hutchinson Helix Dala Johnson Lebanon Mary Anne Thygesen Portland Darlene Brenden Salem Teresia Porfily Summerville Arisa Cupp Warren
PENNSYLVANIA Sharon Allen Allentown Doug Linebaugh Bellefonte Bette Grey Berwick Laniece Ashby Carlisle Debra Torres Clarion Rita Reifenstein Evans City Michael Vyskocil Glen Rock Dawn Lowenstein Hatboro Danielle Ulam Hookstown Teena Petrus Johnstown Tina Repak Mirilovich Johnstown Dolly Smith Kane Jenn Porsche Leola Christina Hitchcock Madison Township Joyce Guth Mohnton Kathy Peters North Versailles Cindy Reams Philipsburg Marie Louise Ludwig Phoenixville Jennifer Snyder Pittsburgh Cherie Sechrist Red Lion Romaine Wetzel Ronks Lisa Miller Scottdale Amy Smith Scranton Debbi Barate Seward Karen Wise Sinking Spring Abbie Linden State College Nancy Foust Stoneboro Patricia Crouse Warren Marina Calabrese Washington Christa Sloan Wilkes Barre Angelia Sukala Williamsburg Lisa Klunk York
UTAH Paula Zsiray Logan Lesli Dustin Nibley Arlene Butler Ogden Rebecca Baird Salt Lake City Gaylene Anderson Sandy Meredith Atkins Sandy Holly Lofthouse Washington Stacey Christensen West Valley City
VERMONT Nancy Mock Colchester Ashley Witzenberger East Montpelier
VIRGINIA Rachel Lewis Danville Alexandra Barnett Forest Dina Crowell Fredericksburg Cathy Lee Hamilton Nicole Aldridge Hardy Debbie Payne Lambsburg Angela Leinenbach Mechanicsville Rachel Strong Moseley Joseph McCain Rescue Jackie Termont Ruther Glen Angela Lawrence Shenandoah Kelly Shoemaker Stafford Nichole Seoane Warrenton
WASHINGTON Carol Richardson Marty Edmonds Elizabeth Bramkamp Gig Harbor Terri Brown Kent Nicole Darty Redmond Julie Butler Tacoma Janie Cooper Waterville Kristin Van Dyken West Richland Tyffany Fries Yakima
WEST VIRGINIA Lori Lee Daniels Beverly Susan Maslowski Milton Lora Sammons Ona
WISCONSIN
Morgana Ross Charleston Ronda Eagle Goose Creek Patricia McMeeken Goose Creek Phil Hughes Lexington
Patty Nelson Algoma Sue Gronholz Beaver Dam Lori Dotson Beloit Bonnie Hawkins Elkhorn Jean Ecos Hartland Linda Schend Kenosha Lynn Ireland Lebanon Aparna Joshi Madison Diane Aho Milwaukee Danielle Grochowski Milwaukee Ardyce Piehl Poynette Sue Klemm Rhinelander Judith Hegstrom Superior Leigh Downing Washburn Karen Vande Slunt Watertown Renee Mykisen Waupaca Sara Harvey Wauwatosa Darlis Wilfer West Bend
RHODE ISLAND Jexsy Armstrong Johnston Renee Murby Johnston Lisa Ghenne West Warwick
SOUTH CAROLINA
SOUTH DAKOTA
WYOMING
Joan Antonen Arlington Sue Gies Custer Nina Vilhauer Mina Leslie Schuurmans Tyndall
Tracy Locken Gillette Lori Coulthard Laramie Rachelle Stratton Rock Springs
TENNESSEE
ALBERTA
Margaret McNeil Germantown Candyce Rector Hixson Kim Higginbotham Knoxville Kimberly Powell Knoxville Kallee Twiner Maryville Brittany Allyn Nashville Jennifer Coins Nashville Sharon Manus Smyrna Michelle Brownlee Spring Hill Andrea Bolden Unionville
Redawna Kalynchuk Barrhead Anneke Scholten Calgary Lori Stefanishion Drumheller Liz Wood Linden
TEXAS Amber Massey Argyle Jennifer Davis Burkburnett Michelle Owens Camp Wood Gina Smith Carthage Leilani Smith Clyde Jana Palmer Decatur Adriana Torres El Paso Lisa Varner El Paso Norma Kline Flower Mound Jennifer Land Fort Worth Marcia Ramsey Garland Pat Stevens Granbury Janeen Judah Houston Marietta Slater Justin Susan Priest Katy Debbie Mireles Laredo Kristin Stone Little Elm Patti Darwin Lubbock Jonna Ward Lubbock Joan Hallford North Richland Hills Mary Anne McWhirter Pearland Tina Butler Royse City Hillary Emerson San Antonio Debbie Roppolo San Marcos Angela Lively Spring
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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014
Jan Marler Tyler Dana Forthman Wylie
BRITISH COLUMBIA Merle Dyck Elkford Kelly Kirby Shawnigan Lake
MANITOBA Joan Airey Rivers Linda Grienke Winnipeg
NEW BRUNSWICK France Couturier Edmundston Marilu Hynes Fredericton Shannon Leger Waterville Sunbury
NOVA SCOTIA Stacey Brenton Brookfield
ONTARIO J Fleming Almonte Janet Tigchelaar Ancaster Wendy Masters East Garafraxa Maureen Reynolds St. Catharines Raymonde Bourgeois Swastika Pat Roberts Thornton Daniel Stern Toronto
PRINCE EDWARD ISLAND Melanie MacFarlane Bedeque Shannon Daszko Charlottetown
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RECIPE INDEX
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RECIPE INDEX APPETIZERS & SNACKS Chicken Chili Wonton Bites 75 Chili Corn Cheese Dip 12 Fun-do Fondue 82 German Beer Cheese Spread 46 Honeyed Cranberries 14 Lemony Bacon-Artichoke Dip 75 Q Mocha Pumpkin Seeds 30 Spiced Cranberry-Orange Chutney 68 Spicy Pumpkin Fritters 84
BREADS Apple & Cheddar Mini Scones 84
BREAKFAST & BRUNCH Apple Cider Doughnuts 18 Chocolate Glaze for Doughnuts 19 Ginger-Sugar for Doughnuts 19 Maple Glaze for Doughnuts 18
DESSERTS Apple-Almond Bake 68 Apple Dumpling Rollups 68 Autumn Apple Torte 66 CokeCola Cake 78 Devil’s Food Cupcakes with Chocolaty Frosting 58 5-Ingredient Fudge 13 Frosted Pistachio Bars 57 German Apple Strudel 49
Glazed Apple-Maple Blondies 70 Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies 90 Owl Cookies 60
MAIN DISHES Broccoli Chicken Casserole 36
Q Cajun Beef & Rice 26 Q Cilantro Shrimp & Rice 26 Q Crispy Fish & Chips 23 Crumb-Coated Ranch Chicken 39 Easy Stuffed Shells 39 Q Garlic Chicken Rigatoni 22 Ham & Cheese Potato Casserole 39 Q Honey-Lemon Chicken Enchiladas 25 Italian-Style Chicken & Peppers 34 Mushroom & Swiss Pita Pizzas 35 Pork Schnitzel with Dill Sauce 46 Q Pork Tenderloin with Sweet Potato Ragout 70 Roast Pork Loin with Rosemary Applesauce 66 Shrimp Pasta Alfredo 35 Smothered Burritos 36 Q Turkey Sausage-Stuffed Acorn Squash 70
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SIDE DISHES German Potato Dumplings 48 Oktoberfest Red Cabbage 46 Q Pumpkin & Cauliflower Garlic Mash 68 Roasted Butternut Squash Panzanella 66 Q Shredded Gingered Brussels Sprouts 32 Q Sweet Maple Roasted Acorn Squash 14 Zucchini & Cheese Casserole 70
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Chicken & Bean Chili 54 Christina’s Italian Wedding Soup 52 Creamy Root Veggie Soup 66 Game Day Gumbo 75 Roasted Autumn Vegetable Soup 51 Split Pea Soup with Bacon & Crab 51
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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CONTRIBUTOR GUIDELINES 1 Want to see your name in print? Send us your favorite recipe to share with other readers. It’s easy! Simply use the convenient form at tasteofhome.com/submit. 2 When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. And please share a few words about the recipe and yourself. (For recipe contest entries, follow the directions on page 64.) 3 Please be patient. Because of the large volume of mail, it can take our small staff several months to review submissions. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our websites, cookbooks, promotions and other publications. 4 By submitting material for publication, you grant RDA Enthusiast Brands, LLC, its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, email or mail regarding your submission. 5 Submit stories, tips, photos or other nonrecipe content to Taste of Home, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906, or email them to
[email protected]. Please submit high-resolution digital photos as JPEGs at 300 dpi.
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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014
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Homemade Heroes
WorldMags.net Liz stops by Fisher House after her full-time job as a middle-school custodian. “I love the kids there. I say that all 900 of them are mine!”
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies This classic all-American cookie is a treat no matter your age or the occasion. Enjoy it with a glass of cold milk.
Liz b a 350° f kes hers a t o t h e n b r 5 min u te s , roils t he f or 2 more m .
COOKS WHO CARE
Cookies & Conversation Warm chocolate chip cookies are magical things. This California volunteer has watched them soften heartache for more than 20 years.
Liz Tillson, “The Cookie Lady,” started serving homemade cookies to heavy-hearted families at the Travis Air Force Base Fisher House in Fairfield, California, back in 1994. “It’s a free home for military and veterans’ families to stay while loved ones are hospitalized,” she says. “These people have traveled a long way, and cookies remind them of home.” Every week, Liz offers up warm cookies made with her go-to recipe from the bag of Toll House chocolate chips. “These people are struggling and cookies help us connect. I remember one woman who’d have a cookie, a cry and a hug, then return to her husband in the hospital. People need small gestures of caring at times like this,” says Liz. FIND A FISHER HOUSE NEAR YOU AT FISHERHOUSE.ORG.
WHO’S YOUR HOMEMADE HERO? 90
2¹₄ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened ³₄ cup granulated sugar ³₄ cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts
1. Preheat oven to 375° F. 2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PER COOKIE* 110 cal. (60 cal. from fat); 7 g fat, 10% (3.5 g sat. fat, 17%); 15 mg chol., 5%; 85 mg sodium, 4%; 14 g carb., 5%; 1 g dietary fiber, 3%; 10 g sugars; 2 g protein; vitamin A 2%; vitamin C 0%; calcium 0%; iron 2%. 2
Send your hero’s story and signature recipe to editors@tasteof home.com. Please include “Homemade Heroes” in the subject line.
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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014
NESTLÉ® TOLL HOUSE® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland. This recipe is made available as a courtesy by Nestlé USA and www.VeryBestBaking.com. * Percent Daily Values are based on a 2000 calorie diet.
PREP: 15 MINS • COOKING: 9 MINS LEVEL: EASY • COOLING: 15 MINS YIELDS: 60
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Flank Steak to Filet. Change for the better. Switch and you could save with GEICO. JHLFRFRP_ $872_ORFDORIĆFH
Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko ©1999-2014. © 2014 GEICO
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Introducing Club Cornbread Cracker Bites. Made with real butter and cornmeal for the delicious cornbread taste you love—now in the perfect bite-sized snack. Available in Homestyle Original and Spicy Jalapeño.
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