Taste of Home 201602-03

Contents COOKING, CARING & SHARING

Maple Pecan Tarts & Chocolate S’mores Tart, page 78

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

FEBRUARY/ MARCH 2016

®

Make Yourself at Home Celebrate a full table with rise-and-shine baked treats, slow-roasted dinners and easy weeknight winners from creative home cooks.

Celebrate 39

Morning Cakes & Breads Bake a very good morning with cakes and breads gussied up with sweet and savory goodies.

47

Ready, Set, Play Grab your favorite board game, cocoa fixings and your best pals.

50

Game-Time Grazing Clear the coffee table for this super spread—no forks needed. Just leave room for the remote.



MOM W ISDOM



“My mom always said to treat my family like company and my company like family.” —KAYKAY FERGUSON HUNTINGTON, WV FEBRUARY | MARCH 2016 TASTEOFHOME.COM

3

19 Mixing Bowl

And more

9 Comfort & Fun Start with dessert first, and it only gets more delicious from there. Here’s our happy roundup of all things tasty and homey.

Cook Smart

78 Sweet Tarts

Close to Home 59 Easter Keepers A sweet and salty ham, berry treats and second-helping sides make Easter extra joyful.

15 Seriously the Best Chicken Soup

Make your chicken noodle next-level good with tips from a friendly food editor.

64 Scout’s Honors Readers get Brownie points for turning Girl Scout cookies into bars, cheesecake, turtles and tiramisu.

68 Win-Win Dinners Student heroes bring comfort cooking to families at a children’s hospital.

26 Makeover Reuben Do a little jig. You can have your Reuben and your diet, too.

27 Party Hearty Heart-healthy quinoa and veggies become a fresh and filling side dish.

31 Spiced-Up Sides

Home cooks share, readers rave. Fix an all-star salmon patty dinner tonight.

Get to know a reader—and pizza shop owner—from the proud home of Groundhog Day.

21 Travel Light The world’s your oyster with good-for-you pasta, chalupas, meatballs and more.

86 Sunny Salmon

62 Katie Laska of Punxsy, PA

18 Fun on a Bun Roll out these fast supper sandwiches and await the cheers.

Pecans, chocolate and a lot of love go into these valentine tarts. Volunteers from the Field Editor family share what’s cooking this season.

Contest 69 Go Low & Slow

Readers make these vegetables the stuff of late-winter legend.

Juicy, tender, homemade meals come to those who wait. Pick a prizewinner to show off at dinner.

66 6 7 56 82 84

TABLE TALK RECIPE STAR THE TASTY 10 MASTHEAD RECIPE INDEX

On Our Cover

53

Game Day Appetizers page 50 Best-Ever Slow Cooker page 69 Winter Warmers throughout the issue! Easter Favorites page 59 Cover by Jim Wieland (Photographer), Stephanie Marchese (Set Stylist) and Kathryn Conrad (Food Stylist)

TASTE OF HOME (ISSN 1071-5878) (USPS 010-444), Vol. 24, No. 1, February/March 2016 © RDA Enthusiast Brands, LLC, 2015. Published six times a year (Feb/Mar, Apr/May, Jun/Jul, Sep/Oct, Nov, Dec) by RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. Periodicals Postage Paid at Milwaukee, Wisconsin, and additional mailing offices. (PM Agreement No. 40065693), (Canadian GST No. 865444285RT) Postmaster: Send address changes to TASTE OF HOME, PO BOX 5294, HARLAN IA 51593-0794. Send undeliverable Canadian addresses to [email protected]. Questions About Your Subscription? Email customercare@ tasteofhome.com; visit tasteofhome.com/customercare; call 800-344-6913; or write to TASTE OF HOME CUSTOMER CARE, PO BOX 5294, HARLAN IA 51593-0794, or, in Canada, PO BOX 934 STN MAIN, MARKHAM ON L3P 0G7. Subscription Prices: In U.S.: $19.98 for one year, $29.98 for two years, $39.98 for three years. (Canada: one year, $23.98 CDN plus 5% GST or 13% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to PO BOX 5294, HARLAN IA 51593-0794. Allow 4-6 weeks. Canada: PO Box 932 STN MAIN, MARKHAM ON L3P 0G5. Allow 4-6 weeks. Material in this publication may not be reproduced in any form without permission. Printed in USA. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC. For address changes, include both old and new addresses. If the post office alerts us your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year. Consumer Information: RDA Enthusiast Brands may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to RDA ENTHUSIAST BRANDS CUSTOMER CARE MAILING LIST, PO BOX 5294, HARLAN IA 51593-0794.

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Table Talk

Winter’s on a Roll When winter gears up, my slow cooker rarely gets a rest. Ask my family what our go-to slow cooker meal is, and their answer will be swift and declarative: Where’s the Beef. I first tried the dish—and got a kick out of its silly name—years ago during a summer adventure in Texas. I spent a couple of years experimenting until I finally landed on the right blend of ingredients that turns a simple beef chuck roast into tender, tangy sandwiches. Where’s the Beef ( below) has since been my standard for gatherings year-round because, I’m proud to say, it’s pretty delicious. On one family vacation, my Army officer nephew, Patrick, ate it for breakfast, lunch and dinner.

Where’s the Beef is particularly irresistible during winter months, while cozying up for sporting events, game nights or movies. As with all the wonderful reader recipes we feature, it had to meet the approval of our Test Kitchen pros—no small feat. (I was actually a little nervous during the official taste testing.) They gave it their thumbs-up and I hope you will, too. CATHERINE CASSIDY EDITOR-IN-CHIEF

Plan a date or a girls’ night out at the world’s #1 LIVE cooking show. Join Taste of Home for an unbeatable evening of food fun. Learn the techniques and secrets behind classic dishes. Plus, you might be chosen to be a taste tester. Find a show in your area at tasteof home.com/findashow.

Where’s the Beef

ASSEMBLY

—CATHERINE CASSIDY TASTE OF HOME EDITOR-IN-CHIEF PREP: 30 MIN. • COOK: 7 HOURS MAKES: 18 SERVINGS

GET MORE fun, fork-free game day recipes on page 50. 6

1 boneless beef chuck roast (4 to 5 lbs.) 4 tsp. Montreal steak seasoning 3 Tbsp. butter 1 medium onion, chopped 2 celery ribs, chopped 1 small carrot, finely chopped ¹ ₂ cup seeded and chopped pepperoncini ¹ ₂ cup fresh basil leaves, thinly sliced 4 garlic cloves, minced 2 cups beef broth 1¹ ₂ cups chili sauce 1 bottle (12 oz.) beer 3 Tbsp. reduced-sodium soy sauce 1 Tbsp. dried rosemary, crushed 1 bay leaf ¹ ₄ tsp. salt ¹ ₄ tsp. pepper

TASTEOFHOME.COM FEBRUARY | MARCH 2016

P.S.

18 mini buns, split Additional chopped pepperoncini, sliced red onion, dill pickle slices and stone-ground mustard, optional

1. Trim roast; sprinkle with steak seasoning. Cut roast in half. In a large skillet, heat butter over medium heat; brown meat in batches. Transfer the meat and drippings to a 6-qt. slow cooker. Add the next 14 ingredients. Cook, covered, on low 7-8 hours or until meat is tender. 2. Remove roast; cool slightly. Strain cooking juices, discarding vegetables and bay leaf; skim fat. Shred meat with two forks. Return meat and cooking juices to slow cooker; heat through. Using tongs, place meat on buns. Serve with cooking juices for dipping and with toppings as desired. 2

Get Social! 54,306 ares

HOORAY, ANITA HUNTER! YOU’RE THIS ISSUE’S

total sh

Hot on Facebook: Cheesy Ham Chowder from Jennifer Trenhaile of Emerson, Nebraska, went over big with our friends online. Like us at facebook.com/tasteof home for more recipes that’ll keep you toasty from now till springtime.

It’s totally worth getting out of that cozy bed in the morning for Anita’s Sausage-Apple Breakfast Bread (page 43). You could be next! Here’s what we’re looking for:

1s recipte publis hed!

Hey, Instagrammers! Follow @tasteof home on Instagram for loads of recipe ideas to perk up your potluck, like these Chicks-on-the-Ranch Deviled Eggs.

Get Pinspired Hop to our Easter Treats Pinterest board for gorgeous spring cakes, bunny-shaped goodies and plenty more. It’s at tasteof home.com/ eastertreats.

VALENTINE’S DAY TREATS What do you bake up to make Valentine’s Day even sweeter for your near and dear? Dish out those special desserts with a lovey-dovey twist.

SLIMMED-DOWN CLASSICS Send us your favorite original recipes that are big on comfort but easy on your waistline.

SHARE YOUR STORY Tell us all about your most cherished memories spent around the table with family. Is there a Sunday dinner staple that conjures memories of Grandma’s kitchen or a dish that the kids clamor for every holiday season? Send us your family-favorite recipes and share pictures of the whole gang gathered together, along with the heartfelt stories that go with them.

Share your own recipe creations, stories and photos (we’d love to see all three) at tasteofhome.com/submit. FEBRUARY | MARCH 2016 TASTEOFHOME.COM

7

COMFORT & FUN

Mixing Bowl

Chocolate Break NE

W TH IS IS SU

E!

Quick, do a pantry raid. Got chocolate chips, vanilla and sugar? Scrounge up some eggs and cream from the fridge and whip up this special treat for two.

Dessert

FIRST!

Semisweet Chocolate Mousse

SEE RECIPE page 10

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

9

INSTANT GRATIFICATION

MIXING BOWL

UNO, DOS, TRES… TACOS! Semisweet Chocolate Mousse Scatter a handful of raspberries on top just for fun. Then grab two spoons. —JUDY SPENCER SAN DIEGO, CA PREP: 20 MIN. + CHILLING MAKES: 2 SERVINGS

¹ ₄ cup semisweet or dark chocolate chips 1 Tbsp. water 1 large egg yolk, lightly beaten 1¹ ₂ tsp. vanilla extract ¹ ₂ to 1 cup heavy whipping cream 1 Tbsp. sugar

1. In a saucepan, melt chocolate with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring often. 2. In a small bowl, beat ½ cup whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, beat remaining ½ cup cream for garnish. PER SERVING (WITHOUT WHIPPED CREAM GARNISH) 367 cal., 31 g fat

( 18 g sat. fat), 188 mg chol., 29 mg sodium, 21 g carb., 1 g fiber, 3 g pro.

Ah, Dark and Dreamy Chocolate There’s good reason to crave it. A daily nibble of dark chocolate has been shown to reduce blood pressure. (Thanks, antioxidants!) The caffeine in chocolate acts as a quick pick-me-up; the serotonin may serve as a mood booster.

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

Tortilla-crusted tilapia fillets go from freezer to oven to tortilla in a hurry. Add bagged slaw and a squeeze of spicy chipotle mayo, and you’ve got a crunchy, saucy taco-night dinner. Done.

*

STAFF PIC We like Sea C K brand frozen uisine fi Tortilla Crust sh—the ed Tilapia has a little ki ck any premium —but fish stick or fillet work s.

KIDS IN THE KITCHEN

Taste the Rainbow A Taste of Home food stylist and her daughter created this fun fizzer. Lucky you. After sipping, there’s a pot of fruity gold in the bottom of your glass.

few Olivia (right) learned a m. food styling tips from mo

Rainbow Spritzer This drink gets its bubbly goodness from ginger ale and puckery lemonade. —OLIVIA THOMPSON MILWAUKEE, WI TAKES: 20 MIN. • MAKES: 4 SERVINGS

¹ ₂ ¹ ₂ ¹ ₂ ¹ ₂

cup fresh blueberries cup chopped peeled kiwifruit cup chopped fresh pineapple cup sliced fresh strawberries or fresh raspberries 1 cup chilled ginger ale ¹ ₂ cup chilled unsweetened pineapple juice ¹ ₂ cup chilled lemonade

In four tall glasses, layer blueberries, kiwi, pineapple and strawberries. Mix remaining ingredients; pour over fruit. Serve immediately. PER SERVING 91 cal., 0 g fat ( 0 g sat. fat), 0 mg chol., 8 mg sodium, 23 g carb., 2 g fiber, 1 g pro.

Share snapshots and stories with us at [email protected]. Please write “Kids in the Kitchen” in the subject line.

SEND YOUR PICS!

MIXING BOWL

FORK FIGHT

The Big Dipper From her slow cooker to yours, Field Editor Jennifer Stowell offers up this super-easy, extra-creamy dip that’s the star of family game night.

59%

SPINACH-ARTICHOKE

vs.

QUESO

41% LIFE OF THE PARTY

Taste of Home Facebook fans gave us the scoop on their favorite dip— spinach-artichoke creamed its competition. I could eat spinach-artichoke dip for breakfast, lunch and dinner! —CATHY RAYE CHILDERS JOHNSTON HURRICANE, WV

Spinach-artichoke dip! Because it’s spinach, and that’s healthy, so it’s like I’m eating a salad. Right? —LORI CURLEY STANLEY CENTERVILLE, OH

I put spinach-artichoke dip on a baked potato with bacon, making it even better. —JEANNE ABBOTT COOS BAY, OR

My oldest grandson and I share spinach-artichoke dip on his birthday every year. —BARB CATER BURLINGTON, ON

Give me spinach-artichoke with some jalapeno thrown in and I’m a happy camper.

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Slow Cooker Spinach & Artichoke Dip With this cheesy dip, I can get my daughters to eat spinach and artichokes. We serve it with chips, toasted pita bread or fresh veggies. —JENNIFER STOWELL SMITHVILLE, MO PREP: 10 MIN. • COOK: 2 HOURS • MAKES: 32 SERVINGS (¹₄ CUP EACH)

2 cans (14 oz. each) water-packed artichoke hearts, drained and chopped 2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry 1 jar (15 oz.) Alfredo sauce 1 pkg. (8 oz.) cream cheese, cubed

2 cups (8 oz.) shredded Italian cheese blend 1 cup (4 oz.) shredded part-skim mozzarella cheese 1 cup shredded Parmesan cheese 1 cup 2% milk 2 garlic cloves, minced Tortilla chips

—MELISA PHILLIPS MCNEELY PHOENIX, AZ

In a greased 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with chips. PER SERVING 105 cal., 7 g fat (4 g sat. fat), 21 mg chol., 276 mg sodium, 5 g carb., 1 g fiber, 6 g pro.

NEXT UP

CREAMY CUCUMBER SALAD vs. TANGY CUCUMBER SALAD GET IN ON THE FUN. LIKE US AT FACEBOOK.COM / TASTEOFHOME.

TASTEOFHOME.COM FEBRUARY | MARCH 2016

MUST MAKE!

Upside-Down Banana Monkey Bread Page 44 Here’s the dish from this issue we could not stop talking about (or eating). Hope you go ape for it, too. “Baking it in a 13x9 leaves every bite coated in rich homemade caramel sauce, which pushes this breakfast bread over the edge into greatness.” —JAMES SCHEND FOOD EDITOR ( left )

“It’s the best new way to use up super-ripe bananas, incorporating them right into the dough. If you love, love, love bananas, using the optional extract will punch up the flavor even more.” —LAUREN KNOELKE TEST COOK (center) “I love everything about this. It’s sweet, gooey, soft and chewy—everything you want in a breakfast treat. If I woke up to this baking, I’d spring right out of bed and head straight down to the kitchen.” —RACHEL SEIS ASSOCIATE EDITOR (right )

BE T SWEE

HIDDEN OBJECT

IT WASN’T THAT LONG AGO THEY WERE COVERED IN DIRT. Fresh, never frozen potatoes. Most grown within 90 miles of our facility. See all our tasty varieties in the refrigerated case or at simplypotatoes.com. Simply made. Simply satisfying.

© 2016 Crystal Farms

Spot the candy heart in this issue and you could win a Taste of Home cookbook. Find it? Go to tasteofhome.com/hiddenobject. In our last issue, the pickle was on page 55. See complete guidelines on page 84.

nly Eggland’s Best gives you the best in taste & nutrition. THINK ALL EGGS ARE THE SAME? Then you haven’t experienced Eggland’s Best. Compared to ordinary eggs, Eggland’s Best eggs have four times the Vitamin D, more than double the Omega 3, 10 times the Vitamin E, and 25 percent less saturated fat. Plus, EBs are a good source of Vitamin B5 and Riboflavin, contain only 60 calories, and stay fresher longer. Hungry for better taste? EBs deliver more of the farm-fresh flavor you and your family love. Any way you cook them! So why settle for ordinary when you can enjoy the best? Eggland’s Best. *Voted Most Trusted Egg Brand by American shoppers. Based on the 2015 BrandSpark/Better Homes and Gardens American Shopper Study.

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Cook Smart Kitchen tricks and healthy tips for happy eating.

LET’S COOK

Seriously the Best Chicken Soup Break out your big bowls for this easy chicken soup with from-scratch flavor. Our food editor Gina Nistico shows the way to rich broth and perfect noodles in no time.

The Ultimate Chicken Noodle Soup

SEE RECIPE page 16 FIND THEM! Le Souk Ceramique Qamara 4-piece Soup/Cereal Bowl Set $55 kohls.com and The Pioneer Woman Timeless Beauty 5-qt. Cast Iron Dutch Oven $49 walmart.com

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

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LET’S COOK

The Ultimate Chicken Noodle Soup

1. Pat chicken dry with paper

My first Wisconsin winter was so cold, all I wanted to eat was soup. This recipe is in heavy rotation from November to April and has some devoted fans. —GINA NISTICO TASTE OF HOME FOOD EDITOR PREP: 15 MIN. COOK: 45 MIN. + STANDING MAKES: 10 SERVINGS (3¹₂ QT.)

2¹ ₂ lbs. bone-in, skin-on chicken thighs 1¹ ₄ tsp. pepper, divided ¹ ₂ tsp. salt 1 Tbsp. canola oil 1 large onion, chopped (about 2 cups) 1 garlic clove, minced 10 cups chicken broth 4 celery ribs, chopped (about 2 cups) 4 medium carrots, chopped (about 2 cups) 2 bay leaves 1 tsp. minced fresh thyme or ¹ ₄ tsp. dried thyme 3 cups uncooked kluski noodles or other egg noodles (about 8 oz.) 1 Tbsp. chopped fresh parsley 1 Tbsp. lemon juice

towels; sprinkle with ½ tsp. pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook 3-4 minutes or until dark golden brown. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 Tbsp. 2. Add onion to drippings; cook and stir over medium-high heat 4-5 minutes or until tender. Add minced garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, for 25-30 minutes or until the chicken is tender. 3. Transfer chicken to a plate. Remove stockpot from heat. Add noodles; let stand, covered, for 20 minutes or until the noodles are just tender. 4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley, lemon juice and remaining ¾ tsp. pepper. Remove bay leaves. PER SERVING 239 cal., 12 g fat (3 g sat. fat), 68 mg chol., 1,176 mg sodium, 14 g carb., 2 g fiber, 18 g pro.

Get to Know Kluski Noodles Kluski is a generic name for thin Polish egg noodles. They combine the best of Old and New Worlds: the tender texture of a handmade noodle in a go-to pantry item.

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

Glitches & Fixes

te kitchst en

TIPS

Hundreds of Taste of Home readers told us their biggest mishaps making chicken noodle soup at home. Gina is ready with her top solutions: Mushy noodles To prevent soggy noodles, let the uncooked egg noodles stand in the hot soup, covered, for 20 minutes before serving. Cooking the noodles off-heat ensures they plump gently; doing so in the soup means they absorb the delicious broth instead of boring ol’ water. THE GLITCH THE FIX

Dry, tasteless chicken Say buh-bye to blah chicken by opting for bone-in thighs. They stay juicy and moist and have a richer, more robust flavor than boneless skinless chicken breasts. THE GLITCH THE FIX

Bland broth The thighs are key here, too. Give a homey boost to store-bought broth by searing meaty, skin-on chicken thighs first. This builds those irresistible brown bits on the bottom of the pan before you add the broth (see below). A little spritz of lemon juice is the finishing touch. The subtle contrast brightens and balances the herby, savory broth. THE GLITCH THE FIX

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Readers share their favorite recipes for handheld happiness. Bite into a warm and toasty meal that stacks together in minutes.

E MA

A IN H

30 *or less

LF

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OM

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QUICK FIX

Fun on a Bun

O AN H

Snappy Tuna Melts I lightened up a tuna melt by switching the mayo to creamy balsamic vinaigrette. Kids and adults both go for this quick meal hero. —CHRISTINE SCHENHER EXETER, CA TAKES: 15 MIN. • MAKES: 4 SERVINGS

1 pouch (11 oz.) light tuna in water 1 hard-cooked large egg, chopped 2 Tbsp. reduced-fat creamy balsamic vinaigrette 1 Tbsp. stone-ground mustard, optional 4 whole wheat hamburger buns, split 8 slices tomato 8 slices reduced-fat Swiss cheese

1. In a small bowl, mix tuna, egg, vinaigrette and, if desired, mustard. Place buns on an ungreased baking sheet, cut side up. Broil 4-6 in. from heat 1-2 minutes or until golden brown. 2. Spread tuna mixture over buns; top with the tomato and cheese. Broil 2-3 minutes or until cheese is melted. PER SERVING 341 cal., 13 g fat (5 g sat. fat), 105 mg chol., 557 mg sodium, 27 g carb., 4 g fiber, 35 g pro. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

Get to Know Sauerkraut High in fiber, iron and calcium, this tangy cabbage has just 11 calories per ¼ cup.

Sloppy Ottos My version of sloppy joes comes from an old family recipe. I make these sandwiches even more German by stacking everything on a pretzel bun. —JASON KOREN MILWAUKEE, WI TAKES: 25 MIN. • MAKES: 8 SERVINGS

1 lb. bulk spicy pork sausage 1¹ ₂ cups sauerkraut, rinsed and well drained 2 medium green and/or sweet yellow peppers, chopped 1 medium onion, chopped 8 pretzel or regular hamburger buns, split 8 slices provolone cheese

1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. Add sauerkraut, peppers and onion; cook and stir 8-10 minutes more or until vegetables are tender. 2. Spoon meat mixture onto bun bottoms; place cheese over meat. Replace tops. Place on a baking sheet. Bake 4-6 minutes or until cheese is melted. PER SERVING 494 cal., 24 g fat (7 g sat. fat), 46 mg chol., 1,042 mg sodium, 52 g carb., 3 g fiber, 20 g pro.

Weeknight Chicken Parmesan Sandwiches My husband is a big garlic fan, so we use garlic bread crumbs and garlic sauce for our baked chicken sandwiches. They’re very comforting on a chilly day. —BRIDGET SNYDER SYRACUSE, NY TAKES: 30 MIN. • MAKES: 4 SERVINGS

boneless skinless chicken breast halves (6 oz. each) cup garlic bread crumbs cup garlic and herb pasta sauce cup (4 oz.) shredded part-skim mozzarella cheese Grated Parmesan cheese, optional 4 kaiser rolls, split

4 1 1 1

1. Preheat oven to 400°. Pound chicken to ½-in. thickness. Place bread crumbs in a large resealable plastic bag. Add chicken, a few pieces at a time; close bag and shake to coat. Transfer chicken to a greased 15x10x1-in. baking pan. 2. Bake, uncovered, 15-20 minutes or until no longer pink. Spoon pasta sauce over chicken. If desired, sprinkle with cheeses. Bake 2-3 minutes longer or until cheese is melted. Serve on rolls. PER SERVING 509 cal., 13 g fat (5 g sat. fat), 112 mg chol., 1,125 mg sodium, 46 g carb., 3 g fiber, 50 g pro. 2

You don’t need a meat mallet! Cover chicken with plastic wrap and use a pan to pound to a ¹₂-in. thickness.

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

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LIGHT NIGHTS

Travel Light Welcome a world of flavor to the table with Italian meatballs, crispy chalupas and saucy Greek pasta. These global favorites are good for you any night of the week.

Grecian Pasta & Chicken Skillet Roxanne Chan Albany, CA

Grecian Pasta & Chicken Skillet We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. —ROXANNE CHAN ALBANY, CA PREP: 30 MIN. • COOK: 10 MIN. MAKES: 4 SERVINGS

1 can (14¹ ₂ oz.) reduced-sodium chicken broth 1 can (14¹ ₂ oz.) no-salt-added diced tomatoes, undrained ³ ₄ lb. boneless skinless chicken breasts, cut into 1-in. pieces ¹ ₂ cup white wine or water 1 garlic clove, minced ¹ ₂ tsp. dried oregano 4 oz. multigrain thin spaghetti

1 jar (7¹ ₂ oz.) marinated quartered artichoke hearts, drained and coarsely chopped 2 cups fresh baby spinach ¹ ₄ cup roasted sweet red pepper strips ¹ ₄ cup sliced ripe olives 1 green onion, finely chopped 2 Tbsp. minced fresh parsley ¹ ₂ tsp. grated lemon peel 2 Tbsp. lemon juice 1 Tbsp. olive oil ¹ ₂ tsp. pepper Crumbled reduced-fat feta cheese, optional

1. In a large skillet, combine the first six ingredients; add spaghetti. Bring to a boil. Cook for 5-7 minutes or until chicken is no longer pink and spaghetti is tender.

2. Stir in artichokes, spinach, red pepper, olives, green onion, parsley, lemon peel, juice, oil and pepper. Cook and stir 2-3 minutes or until spinach is wilted. If desired, top with cheese. PER SERVING 373 cal., 15 g fat (3 g sat. fat), 47 mg chol., 658 mg sodium, 30 g carb., 4 g fiber, 25 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.

EATING LIGHT FEELS RIGHT

Our special edition has comfort classics that are good for you, too. Get homey recipes for every meal, every day, in Light Comfort Food, on newsstands now.

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

21

LIGHT NIGHTS

Quick & Easy New Orleans Shrimp Crystal Milne Urbana, IL

Baked Chicken Chalupas Magdalena Flores Abilene, TX

FIND THEM! Izabel Lam Ripples Bowl $14, Cup $5 tabletopoutlet.com

Baked Chicken Chalupas For an alternative to fried chalupas, I bake them with the filling on top. —MAGDALENA FLORES ABILENE, TX PREP: 20 MIN. • BAKE: 15 MIN. MAKES: 6 SERVINGS

6 corn tortillas (6 in.) 2 tsp. olive oil ³ ₄ cup shredded part-skim mozzarella cheese 2 cups chopped cooked chicken breast 1 can (14¹ ₂ oz.) diced tomatoes with mild green chilies, undrained 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. ground cumin ¹ ₄ tsp. salt ¹ ₄ tsp. pepper ¹ ₂ cup finely shredded cabbage

2. Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake chalupas 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage. PER SERVING 206 cal., 6 g fat (2 g sat. fat), 45 mg chol., 400 mg sodium, 17 g carb., 3 g fiber, 19 g pro. Diabetic Exchanges: 2 lean meat, 1 starch, ½ fat.

¹ ₂ ¹ ₂ ¹ ₈ 1

3

small green pepper, chopped garlic cloves, minced can (15 oz.) Italian tomato sauce can (14¹ ₂ oz.) no-salt-added diced tomatoes, undrained cup water tsp. Worcestershire sauce to ¹ ₄ tsp. cayenne pepper lb. uncooked shrimp (31-40 per lb.), peeled and deveined cups hot cooked brown rice

1. In a large skillet, heat oil over

Quick & Easy New Orleans Shrimp My mom made shrimp Creole for us when we were growing up. I simplified it, and now it’s effortless comfort food I make for my own family. —CRYSTAL MILNE URBANA, IL PREP: 15 MIN. • COOK: 25 MIN. MAKES: 4 SERVINGS

1. Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese.

22

1 2 1 1

TASTEOFHOME.COM FEBRUARY | MARCH 2016

2 Tbsp. olive oil 1 small onion, chopped 1 celery rib, finely chopped

medium heat. Add onion, celery and green pepper; cook and stir for 5-7 minutes or until tender. Add garlic; cook 1 minute longer. 2. Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice. PER SERVING 371 cal., 10 g fat (2 g sat. fat), 138 mg chol., 720 mg sodium, 48 g carb., 6 g fiber, 24 g pro.

Great-Grandma’s Italian Meatballs My great-grandmother started the meatball tradition in our family. We use beef and turkey, and the flavor’s so good you won’t miss the extra calories. —AUDREY COLANTINO WINCHESTER, MA PREP: 30 MIN. • BAKE: 20 MIN. MAKES: 8 SERVINGS

2 tsp. olive oil 1 medium onion, chopped 3 garlic cloves, minced ³ ₄ cup seasoned bread crumbs ¹ ₂ cup grated Parmesan cheese 2 large eggs, lightly beaten 1 tsp. each dried basil, oregano and parsley flakes ³ ₄ tsp. salt 1 lb. lean ground turkey 1 lb. lean ground beef (90% lean) Hot cooked spaghetti and pasta sauce, optional

onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1½-in. balls. 3. Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake 18-22 minutes or until lightly browned and cooked through. If desired, serve with pasta sauce and spaghetti. PER SERVING 271 cal., 13 g fat (5 g sat. fat), 125 mg chol., 569 mg sodium, 10 g carb., 1 g fiber, 27 g pro. Diabetic Exchanges: 4 lean meat, 1 fat, ½ starch.

Chardonnay Pork Chops I started perfecting these juicy chops when I moved to another state and missed my stepdad’s best pork recipe. His dish inspired my version with white wine sauce. —JOLEEN THOMPSON FARMINGTON, MN

1. Preheat oven to 375°. In a skillet,

TAKES: 25 MIN. • MAKES: 4 SERVINGS

heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add the garlic; cook 1 minute longer. Cool slightly. 2. In a large bowl, combine bread crumbs, cheese, eggs, seasonings and

4 bone-in pork loin chops (6 oz. each) ¹ ₂ tsp. salt ¹ ₄ tsp. pepper 1 cup seasoned bread crumbs

1 3 2 1

Tbsp. olive oil green onions, chopped garlic cloves, minced cup chardonnay or chicken broth 2 Tbsp. lemon juice 1 tsp. dried rosemary, crushed

1. Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow bowl. Dip pork chops in bread crumbs to coat both sides; shake off excess. In a large skillet, heat the oil over medium heat; cook chops 4-5 minutes on each side or until golden brown and a thermometer reads 145°. Remove chops from pan and keep warm. 2. In same pan, add the green onions and garlic; cook and stir 1-2 minutes or until tender. Add chardonnay, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Stir in lemon juice and rosemary. Serve pork chops with sauce. PER SERVING 270 cal., 11 g fat (3 g sat. fat), 74 mg chol., 509 mg sodium, 9 g carb., 1 g fiber, 28 g pro. Diabetic Exchanges: 4 lean meat, ½ starch, ½ fat.

Great-Grandma’s Italian Meatballs Audrey Colantino Winchester, MA

Chardonnay Pork Chops Joleen Thompson Farmington, MN

LIGHT NIGHTS

Veggie Thai Curry Soup Tre Balchowsky Sausalito, CA

, ur thing isn’t yo If tofu edded cooked . use shr urkey or pork ,t chicken

Veggie Thai Curry Soup My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. —TRE BALCHOWSKY SAUSALITO, CA

1 can (5 oz.) bamboo shoots, drained 1¹ ₂ cups sliced fresh shiitake mushrooms ¹ ₂ medium sweet red pepper, cut into thin strips Torn fresh basil leaves and lime wedges

Top each serving with basil; serve with lime wedges. PER SERVING 289 cal., 9 g fat (3 g sat. fat), 0 chol., 772 mg sodium, 41 g carb., 2 g fiber, 11 g pro. Diabetic Exchanges: 2½ starch, 1 medium-fat meat, ½ fat. 2

TAKES: 30 MIN. • MAKES: 6 SERVINGS

1 pkg. (8.8 oz.) thin rice noodles or uncooked angel hair pasta 1 Tbsp. sesame oil 2 Tbsp. red curry paste 1 cup light coconut milk 1 carton (32 oz.) reduced-sodium vegetable or chicken broth 1 Tbsp. reduced-sodium soy sauce or fish sauce 1 pkg. (14 oz.) firm tofu, cubed 1 can (8³ ₄ oz.) whole baby corn, drained and cut in half

24

1. Prepare noodles according to package directions. 2. Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add red curry paste; cook 30 seconds or until aromatic. Gradually whisk in the coconut milk until blended. Stir in vegetable broth and soy sauce; bring to a boil. 3. Add tofu and vegetables to stockpot; cook 3-5 minutes or until vegetables are crisp-tender. Drain noodles; add to soup.

TASTEOFHOME.COM FEBRUARY | MARCH 2016

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Live Well. Eat Well.

PREPARE LESS. Success is in the bag.®

© 2015 Riviana Foods Inc.

The 10-Minute, foolproof, boil-in-bag rice. For recipe ideas, visit successrice.com.

MAKEOVER

Makeover Reuben

BE ET E SW

A much-loved sandwich takes a light turn so you can celebrate St. Pat’s with the best of ’em. Lucky you. TENDER CORNED BEEF, THOUSAND ISLAND AND SWISS MOUNDED BETWEEN GRIDDLED SLICES OF RYE SOUNDS DIVINE and, well, calorie-packed. Wisconsin home cook Jenni Sharp ditches dressing, butter and the top slice of rye for a healthier open-faced sensation drizzled in savory cheese sauce. Top it with her homemade slaw for an awesomely fresh crunch.

MAKEOVER

TYPICAL

293 Calories

650 Calories

14g

40g

Fat

5g

Saturated Fat

Fat

10g

Saturated Fat

1,172mg 2,300mg Sodium

Sodium

Makeover Reuben Melt My version of this classic sandwich keeps the corned beef and uses a sauce made with Swiss. Fresh slaw replaces salty sauerkraut, shaving off nearly 400 mg of sodium. —JENNI SHARP MILWAUKEE, WI TAKES: 25 MIN. • MAKES: 4 SERVINGS

2 Tbsp. white vinegar 1 Tbsp. olive oil ¹ ₂ tsp. caraway seeds ¹ ₈ tsp. salt Dash pepper 2 cups finely shredded cabbage CHEESE SAUCE

1 Tbsp. all-purpose flour

³ ₄ cup cold fat-free milk ¹ ₂ cup shredded baby Swiss cheese 2 tsp. sweet pickle relish 2 tsp. ketchup ¹ ₈ tsp. sweet paprika

ASSEMBLY

4 slices marble rye bread 2 tsp. olive oil 10 oz. sliced deli corned beef

1. Preheat broiler. In a bowl, whisk vinegar, oil, caraway seeds, salt and pepper. Add cabbage; toss. 2. In a saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thick. Stir in cheese, relish, ketchup and paprika until cheese is melted. Keep warm. 3. Meanwhile, place bread slices on a baking sheet. Brush both sides with oil. Broil 4-6 in. from heat 45-60 seconds on each side or until golden. Layer beef over bread slices. Broil 1-2 minutes longer or until meat is heated through. Top with cheese sauce and slaw. PER SERVING 293 cal., 14 g fat (5 g sat. fat), 53 mg chol., 1,172 mg sodium, 24 g carb., 3 g fiber, 20 g pro. 2

*

SW W i th I S S WI Z 3 Tbs 80 calori p. es sauce , Jenni’s sk in inny s t a nd the ch eese a s in for Thou sand nd the Island .

26

TASTEOFHOME.COM FEBRUARY | MARCH 2016

Our resident R.D. dishes on health.

FEBRUAR Y

HEAR MONTT H

Party Hearty This crunchy potluck side is loaded with the good stuff: protein, fiber and healthy carbs. Cholesterol? It’s not invited to this shindig. Quinoa Tabbouleh When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh, and now we make it all the time. —JENNIFER KLANN CORBETT, OR PREP: 35 MIN. + CHILLING • MAKES: 8 SERVINGS

2 cups water 1 cup quinoa, rinsed 1 can (15 oz.) black beans, rinsed and drained 1 small cucumber, peeled and chopped

1 small sweet red pepper, chopped

¹ ₃ cup minced fresh parsley ¹ ₄ cup lemon juice

TO YOUR HEALTH

Ask Peggy My doctor says my Q Help! cholesterol is too high. Is there an easy way to reduce my numbers? Changing my diet sounds like a chore.

A

Great news: You can still eat your favorite foods sometimes. One trick is to add variety to your menu. A team at the Harvard School of Public Health found that replacing a daily serving of red meat with poultry, seafood, whole grains, nuts or other lean proteins reduces your risk of heart-related death by 19%. So, for example, trade in that roast beef sandwich for this Quinoa Tabbouleh (pronounced KEEN-wah tah-BOO-lee) for a light lunch. Second, the American Heart Association suggests creating healthy dietary patterns, such as eating breakfast every day, to bring down cholesterol. Mix and match whole grains with a little protein. Stir a spoonful of peanut butter into hot oatmeal or top a slice of whole wheat toast with a scrambled egg and some sauteed peppers. Focus on these two things (and keep snack food out of sight), and you’re in for good news at your next appointment. You’ve got this!

2 Tbsp. olive oil

¹ ₂ tsp. salt ¹ ₂ tsp. pepper

1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely. 2. Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled. NOTE Look for quinoa in the cereal, rice or organic food aisle. PER SERVING 159 cal., 5 g fat (1 g sat. fat), 0 chol., 255 mg sodium, 24 g carb., 4 g fiber, 6 g pro. Diabetic Exchanges: 1½ starch, 1 fat.

22% THE AMOUNT YOUR RISK OF HEART DISEASE CAN DROP WHEN YOU EAT 4 SERVINGS OF LEGUMES A WEEK.

X-rays show that XELJANZ helps stop further joint damage.

What is XELJANZ? XELJANZ is a prescription medicine called a Janus kinase (JAK) inhibitor. XELJANZ is used to treat adults with moderately to severely active rheumatoid arthritis in which methotrexate did not work well. • It is not known if XELJANZ is safe and efective in people with hepatitis B or C. • XELJANZ is not for people with severe liver problems. • It is not known if XELJANZ is safe and efective in children. IMPORTANT SAFETY INFORMATION What is the most important information to know about XELJANZ? Serious infections. XELJANZ can lower the ability of your immune system to fight infections. Some people have serious infections while taking XELJANZ, including tuberculosis (TB), and infections caused by bacteria, fungi, or viruses that can spread throughout the body. Some people have died from these infections. Your healthcare provider should test you for TB before starting XELJANZ, and monitor you closely for signs and symptoms of TB infection during treatment. You should not start taking XELJANZ if you have any kind of infection unless your healthcare provider tells you it is okay. You may be at a higher risk of developing shingles. Cancer and immune system problems. XELJANZ may increase your risk of certain cancers by changing the way your immune system works. Lymphoma and other cancers, including skin cancers, have happened in patients taking XELJANZ. Some people who have taken XELJANZ with certain other medicines to prevent kidney transplant rejection have had a problem with certain white blood cells growing out of control (Epstein Barr Virus– associated post-transplant lymphoproliferative disorder). Tears (perforation) in the stomach or intestines. Some people taking XELJANZ get tears in their stomach or intestine. This happens most often in people who also take nonsteroidal anti-inflammatory drugs (NSAIDs), corticosteroids, or methotrexate. Tell your healthcare provider right away if you have fever and stomach-area pain that does not go away, and a change in your bowel habits.

Changes in lab test results. Your healthcare provider should do blood tests before you start receiving XELJANZ, and at certain times while you are taking XELJANZ, to check for the following side efects: • changes in lymphocyte counts. Lymphocytes are white blood cells that help the body fight of infections. • low neutrophil counts. Neutrophils are white blood cells that help the body fight of infections. • low red blood cell count. This may mean that you have anemia, which may make you feel weak and tired. Your healthcare provider should also routinely check certain liver tests. You should not receive XELJANZ if your lymphocyte count, neutrophil count, or red blood cell count is too low or your liver tests are too high. Your healthcare provider may stop your XELJANZ treatment for a period of time if needed because of changes in these blood test results. Your healthcare provider should do blood tests to check your cholesterol levels 4-8 weeks after you start XELJANZ, and as needed after that. Before taking XELJANZ, tell your healthcare provider if you: • think you have an infection or have symptoms of an infection, such as fever, sweating, or chills; muscle aches; cough; shortness of breath; blood in phlegm; weight loss; warm, red, or painful skin or sores on your body; diarrhea or stomach pain; burning when you urinate or urinating more often than normal; or feeling very tired • are being treated for an infection • get a lot of infections or have infections that keep coming back • have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections • have TB, or have been in close contact with someone with TB • live or have lived in, or have traveled to certain parts of the country (such as the Ohio and Mississippi River valleys and the Southwest) where there is an increased chance for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, or blastomycosis). These infections may happen or become more severe if you use XELJANZ. Ask your healthcare provider if you do not know if you have lived in an area where these infections are common. • have or have had hepatitis B or C or liver problems

FOR MODERATE TO SEVERE RA

Knees were made for bending, not RA. Discover XELJANZ® XELJANZ is a small pill, not an injection or infusion. It can relieve the joint pain and stiffness of RA, and help stop further joint damage, even without methotrexate. XELJANZ is a prescription medicine for adults with moderate to severe rheumatoid arthritis for whom methotrexate did not work well. Visit XELJANZ.com to learn more. ASK YOUR RHEUMATOLOGIST IF XELJANZ IS RIGHT FOR YOU

• have ever had any type of cancer • have kidney problems • have any stomach area (abdominal) pain or been diagnosed with diverticulitis (inflammation in parts of the large intestine) or ulcers in your stomach or intestines • have had a reaction to tofacitinib or any of the ingredients in XELJANZ • have recently received or are scheduled to receive a vaccine. People taking XELJANZ should not receive live vaccines but can receive non-live vaccines • have any other medical conditions • plan to become pregnant or are pregnant. It is not known if XELJANZ will harm an unborn baby Pregnancy Registry: Pfizer has a registry for pregnant women who take XELJANZ. The purpose of this registry is to check the health of the pregnant mother and her baby. If you are pregnant or become pregnant while taking XELJANZ, talk to your healthcare provider about how you can join this pregnancy registry or you may contact the registry at 1-877-311-8972 to enroll • plan to breastfeed or are breastfeeding After starting XELJANZ, call your healthcare provider right away if you have any symptoms of an infection. XELJANZ can make you more likely to get infections or make worse any infection that you have. Tell your healthcare provider about all of the medicines you take, especially any other medicines to treat your rheumatoid arthritis. You should not take tocilizumab (Actemra®), etanercept (Enbrel®), adalimumab (Humira®), infliximab (Remicade®), rituximab (Rituxan®), abatacept (Orencia®), anakinra (Kineret®), certolizumab pegol (Cimzia®), golimumab (Simponi®), azathioprine, cyclosporine, or other immunosuppressive drugs while you are taking XELJANZ. Taking XELJANZ with these medicines may increase your risk of infection. • Tell your healthcare provider if you are taking medicines that afect the way certain liver enzymes work. Ask your healthcare provider if you are not sure if your medicine is one of these.

What are other possible side effects of XELJANZ? XELJANZ may cause serious side efects, including hepatitis B or C activation infection in people who carry the virus in their blood. If you are a carrier of the hepatitis B or C virus (viruses that afect the liver), the virus may become active while you use XELJANZ. Tell your healthcare provider if you have the following symptoms of a possible hepatitis B or C infection: feeling very tired, skin or eyes look yellow, little or no appetite, vomiting, clay-colored bowel movements, fevers, chills, stomach discomfort, muscle aches, dark urine, and skin rash. Common side efects of XELJANZ include upper respiratory tract infections (common cold, sinus infections), headache, diarrhea, and nasal congestion, sore throat, and runny nose (nasopharyngitis). You are encouraged to report negative side efects of prescription drugs to the FDA. Visit www.fda.gov/medwatch or call 1-800-FDA-1088. Please see additional Patient Information on the following page. All trademarks are property of their respective owners. TRA765304-01 © 2015 Pfizer Inc. All rights reserved. July 2015

One pill. Twice daily.

CONSUMER BRIEF SUMMARY XELJANZ (ZEL’ JANS’) (tofacitinib) Read the Medication Guide that comes with XELJANZ before you start taking it and each time you get a reill. There may be new information. This brief summary does not take the place of talking to your healthcare provider about your medical condition or treatment. What is the most important information I should know about XELJANZ? XELJANZ may cause serious side effects including: 1. Serious infections. XELJANZ is a medicine that affects your immune system. XELJANZ can lower the ability of your immune system to ight infections. Some people have serious infections while taking XELJANZ, including tuberculosis (TB), and infections caused by bacteria, fungi, or viruses that can spread throughout the body. Some people have died from these infections. • Your healthcare provider should test you for TB before starting XELJANZ. • Your healthcare provider should monitor you closely for signs and symptoms of TB infection during treatment with XELJANZ. You should not start taking XELJANZ if you have any kind of infection unless your healthcare provider tells you it is okay. You may be at a higher risk of developing shingles. Before starting XELJANZ, tell your healthcare provider if you: • think you have an infection or have symptoms of an infection such as: - warm, red, or painful skin or sores - fever, sweating, or chills on your body - muscle aches - diarrhea or stomach pain - cough - burning when you urinate or - shortness of breath urinating more often than normal - blood in phlegm - feeling very tired - weight loss • are being treated for an infection • get a lot of infections or have infections that keep coming back • have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections • have TB, or have been in close contact with someone with TB • live or have lived, or have traveled to certain parts of the country (such as the Ohio and Mississippi River valleys and the Southwest) where there is an increased chance for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, or blastomycosis). These infections may happen or become more severe if you use XELJANZ. Ask your healthcare provider if you do not know if you have lived in an area where these infections are common • have or have had hepatitis B or C After starting XELJANZ, call your healthcare provider right away if you have any symptoms of an infection. XELJANZ can make you more likely to get infections or make worse any infection that you have. 2. Cancer and immune system problems. XELJANZ may increase your risk of certain cancers by changing the way your immune system works. • Lymphoma and other cancers, including skin cancers, can happen in patients taking XELJANZ. Tell your healthcare provider if you have ever had any type of cancer. • Some people who have taken XELJANZ with certain other medicines to prevent kidney transplant rejection have had a problem with certain white blood cells growing out of control (Epstein Barr Virus–associated post-transplant lymphoproliferative disorder). 3. Tears (perforation) in the stomach or intestines. • Tell your healthcare provider if you have had diverticulitis (inlammation in parts of the large intestine) or ulcers in your stomach or intestines. Some people taking XELJANZ get tears in their stomach or intestine. This happens most often in people who also take nonsteroidal anti-inlammatory drugs (NSAIDs), corticosteroids, or methotrexate. • Tell your healthcare provider right away if you have fever and stomach-area pain that does not go away, and a change in your bowel habits. 4. Changes in certain laboratory test results. Your healthcare provider should do blood tests before you start receiving XELJANZ and while you take XELJANZ to check for the following side effects: • changes in lymphocyte counts. Lymphocytes are white blood cells that help the body ight off infections. • low neutrophil counts. Neutrophils are white blood cells that help the body ight off infections. • low red blood cell count. This may mean that you have anemia, which may make you feel weak and tired. Your healthcare provider should routinely check certain liver tests. You should not receive XELJANZ if your lymphocyte count, neutrophil count, or red blood cell count is too low or your liver tests are too high. Your healthcare provider may stop your XELJANZ treatment for a period of time if needed because of changes in these blood test results. You may also have changes in other laboratory tests, such as your blood cholesterol levels. Your healthcare provider should do blood tests to check your cholesterol levels 4 to 8 weeks after you start receiving XELJANZ, and as needed after that. Normal cholesterol levels are important to good heart health. See “What are the possible side effects of XELJANZ?” for more information about side effects. What is XELJANZ? XELJANZ is a prescription medicine called a Janus kinase (JAK) inhibitor. XELJANZ is used to treat adults with moderately to severely active rheumatoid

arthritis in which methotrexate did not work well. It is not known if XELJANZ is safe and effective in people with hepatitis B or C. XELJANZ is not for people with severe liver problems. It is not known if XELJANZ is safe and effective in children. What should I tell my healthcare provider before taking XELJANZ? XELJANZ may not be right for you. Before taking XELJANZ, tell your healthcare provider if you: • have an infection. See “What is the most important information I should know about XELJANZ?” • have liver problems • have kidney problems • have any stomach area (abdominal) pain or been diagnosed with diverticulitis or ulcers in your stomach or intestines • have had a reaction to tofacitinib or any of the ingredients in XELJANZ • have recently received or are scheduled to receive a vaccine. People who take XELJANZ should not receive live vaccines. People taking XELJANZ can receive non-live vaccines • have any other medical conditions • plan to become pregnant or are pregnant. It is not known if XELJANZ will harm an unborn baby Pregnancy Registry: Pizer has a registry for pregnant women who take XELJANZ. The purpose of this registry is to check the health of the pregnant mother and her baby. If you are pregnant or become pregnant while taking XELJANZ, talk to your healthcare provider about how you can join this pregnancy registry or you may contact the registry at 1-877-311-8972 to enroll • plan to breastfeed or are breastfeeding. You and your healthcare provider should decide if you will take XELJANZ or breastfeed. You should not do both. Tell your healthcare provider about all of the medicines you take, including prescription and non-prescription medicines, vitamins, and herbal supplements. XELJANZ and other medicines may affect each other causing side effects. Especially tell your healthcare provider if you take: • any other medicines to treat your rheumatoid arthritis. You should not take tocilizumab (Actemra®), etanercept (Enbrel®), adalimumab (Humira®), inliximab (Remicade®), rituximab (Rituxan®), abatacept (Orencia®), anakinra (Kineret®), certolizumab pegol (Cimzia®), golimumab (Simponi®), azathioprine, cyclosporine, or other immunosuppressive drugs while you are taking XELJANZ. Taking XELJANZ with these medicines may increase your risk of infection. • medicines that affect the way certain liver enzymes work. Ask your healthcare provider if you are not sure if your medicine is one of these. Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine. How should I take XELJANZ? • Take XELJANZ as your healthcare provider tells you to take it. • Take XELJANZ 2 times a day with or without food. • If you take too much XELJANZ, call your healthcare provider or go to the nearest hospital emergency room right away. What are possible side effects of XELJANZ? XELJANZ may cause serious side effects, including: • See “What is the most important information I should know about XELJANZ?” • Hepatitis B or C activation infection in people who carry the virus in their blood. If you are a carrier of the hepatitis B or C virus (viruses that affect the liver), the virus may become active while you use XELJANZ. Your healthcare provider may do blood tests before you start treatment with XELJANZ and while you are using XELJANZ. Tell your healthcare provider if you have any of the following symptoms of a possible hepatitis B or C infection: - feel very tired - chills - skin or eyes look yellow - stomach discomfort - little or no appetite - muscle aches - vomiting - dark urine - clay-colored bowel movements - skin rash - fevers Common side effects of XELJANZ include: • upper respiratory tract infections (common cold, sinus infections) • headache • diarrhea • nasal congestion, sore throat, and runny nose (nasopharyngitis) Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of XELJANZ. For more information, ask your healthcare provider or pharmacist. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. You may also report side effects to Pizer at 1-800-438-1985. General information about the safe and effective use of XELJANZ. Medicines are sometimes prescribed for purposes other than those listed in a brief summary. Do not use XELJANZ for a condition for which it was not prescribed. Do not give XELJANZ to other people, even if they have the same symptoms you have. It may harm them. This brief summary summarizes the most important information about XELJANZ. If you would like more information, talk to your healthcare provider. You can ask your pharmacist or healthcare provider for information about XELJANZ that is written for health professionals. This brief summary is based on XELJANZ Prescribing Information LAB-0445-9.0 and Medication Guide LAB-0535-3.0. Revised: June 2015. © 2015 Pfizer Inc. All rights reserved.

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Roasted Carrots & Fennel

Smoky Quinoa with Mushrooms

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ILLUSTRATIONS: TATIANA_TI/ISTOCK.COM

Paprika  Cumin

SPICED-UP SIDES

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Warm winter’s home stretch with a big bowl of the season’s sweetest, heartiest veggies. A pinch (or three) of toasty spices takes these side dishes to the finish line. FEBRUARY | MARCH 2016 TASTEOFHOME.COM

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Curried Sweet Potato Wedges

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Rice Pilaf with Apples & Raisins

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TWICE AS NICE Spices bring health payoffs to the table. Double bonus—getting generous with your favorites can help you cut back on salt (and sugar and fat). Replace some sugar with a dash of cinnamon in your morning coffee. A study of 49 women found that those who ate a small amount of cinnamon each day had fewer aches and pains after exercise. Combat a cold with ginger. Mince fresh ginger and add it to your tea to help fight off rhinovirus, which can cause upper respiratory infections. Whip up some homemade taco seasoning with ¼ cup each flour and chili powder, 3 Tbsp. dried minced onion, 1 Tbsp. garlic powder, 1½ tsp. each cayenne pepper and salt, 1 tsp. ground coriander and 2 tsp. each cumin and oregano. Don’t be shy with the cumin—a 2014 study of 88 women showed that a daily teaspoon of the spice helped burn fat and lower bad cholesterol.

Roasted Carrots & Fennel This addictive combo is a fresh take on one of my mother’s standard wintertime dishes. I usually add even more carrots— as many as the pans will hold. —LILY JULOW LAWRENCEVILLE, GA

PREP: 15 MIN. • BAKE: 40 MIN. MAKES: 8 SERVINGS

2¹ ₂ lbs. medium carrots, cut in half lengthwise 1 large fennel bulb, cut into ¹ ₂-in. wedges 1 large red onion, cut into ¹ ₂-in. wedges 1 medium lemon, thinly sliced ¹ ₄ cup olive oil 2 tsp. ground coriander 1 tsp. ground cumin ¹ ₂ tsp. salt ¹ ₄ tsp. pepper Thinly sliced fresh basil leaves

1. Preheat oven to 375°. In a bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper. Drizzle over carrot mixture; toss to coat. Transfer to two foil-lined 15x10x1-in. baking pans. 2. Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil. PER SERVING 139 cal., 7 g fat (1 g sat. fat), 0 chol., 262 mg sodium, 18 g carb., 6 g fiber, 2 g pro. Diabetic Exchanges: 2 vegetable, 1½ fat.

3 2 2 1

¹ ₂ 1

³ ₄ 4

Tbsp. tomato paste Tbsp. smoked paprika Tbsp. lemon juice tsp. ground cumin tsp. salt cup water or vegetable broth cup quinoa, rinsed cups fresh baby spinach Minced fresh cilantro and lemon wedges

1. In a large saucepan, heat oil over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low; cook, covered, 10 minutes. 2. Stir in tomato paste, paprika, lemon juice, cumin and salt. Add water; bring to a boil. Add quinoa. Reduce heat; simmer, covered, 15-18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. 3. Arrange spinach on a serving plate; spoon quinoa over spinach. Sprinkle with cilantro; serve with lemon wedges. PER SERVING 217 cal., 8 g fat (1 g sat. fat), 0 chol., 337 mg sodium, 31 g carb., 6 g fiber, 10 g pro. Diabetic Exchanges: 2 vegetable, 1½ starch, 1 fat.

Rice Pilaf with Apples & Raisins I’ve been adding apricots to my rice pilaf for a long time. So glad I swapped in dried apples and raisins one day. —SHAWN CARLETON SAN DIEGO, CA

Smoky Quinoa with Mushrooms Add quinoa cooked with smoked paprika to your list of top sides. Saute the spinach first if you’d like. —ELLEN KANNER MIAMI, FL PREP: 15 MIN. • COOK: 35 MIN. MAKES: 4 SERVINGS

4 tsp. olive oil 1 lb. sliced fresh mushrooms 3 garlic cloves, minced

TAKES: 25 MIN. • MAKES: 4 SERVINGS

2 Tbsp. olive oil 1 small onion, finely chopped 1 cup uncooked jasmine rice 1¹ ₂ cups water ¹ ₄ cup chopped dried apples ¹ ₄ cup golden raisins 1 tsp. salt ¹ ₄ tsp. dried thyme ¹ ₄ tsp. ground allspice ¹ ₄ tsp. ground cinnamon ¹ ₈ tsp. cayenne pepper

1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice; cook and stir 4-6 minutes or until rice is lightly browned. 2. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. PER SERVING 277 cal., 7 g fat (1 g sat. fat), 0 chol., 599 mg sodium, 50 g carb., 2 g fiber, 4 g pro.

Curried Sweet Potato Wedges Sweet potatoes roasted with curry and smoked paprika delight everybody at our table. Use your leftover mango chutney as a tangy dip. —SIMI JOIS STREAMWOOD, IL TAKES: 25 MIN. • MAKES: 4 SERVINGS

2 medium sweet potatoes (about 1 lb.), cut into ¹ ₂-in. wedges 2 Tbsp. olive oil 1 tsp. curry powder ¹ ₂ tsp. salt ¹ ₂ tsp. smoked paprika ¹ ₈ tsp. coarsely ground pepper Minced fresh cilantro Mango chutney, optional

1. Preheat oven to 425°. Place sweet potatoes in a large bowl. Mix oil and seasonings; drizzle over sweet potatoes and toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. 2. Roast 15-20 minutes or until the sweet potatoes are tender, turning occasionally. Sprinkle with cilantro. If desired, serve with chutney. PER SERVING 159 cal., 7 g fat (1 g sat. fat), 0 chol., 305 mg sodium, 23 g carb., 3 g fiber, 2 g pro. Diabetic Exchanges: 1½ starch, 1½ fat. FIND THEM! Dansk Burbs Wood Rectangular Tray, Small (top left) $86 casa.com; The Pioneer Woman Timeless Beauty 5-qt. Cast Iron Dutch Oven (page 35) $49 walmart.com Continued on page 35 

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Tangy Baked Seven Beans

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Chipotle Pepper

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Gingerroot

Shredded Gingered Brussels Sprouts

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Tangy Baked Seven Beans Everyone needs a go-to side dish for school events, picnics and potlucks. Here’s mine. I can even make it way ahead and freeze it till party time. —ROD LUNDWALL TOOELE, UT PREP: 30 MIN. • BAKE: 1 HOUR MAKES: 18 SERVINGS (³₄ CUP EACH)

Rev up he

flavor GIVE YOUR RECIPES A BOOST USING JIMMY DEAN SAUSAGE

Switch It Jimmy Dean Sausage won’t take a backseat to all the spices and peppers in chili the way ground beef usually does.

Spice It Brown Jimmy Dean Sausage and stir in salsa. Top with potatoes and jack cheese to add some sizzle to a classic Shephard's Pie.

Skewer It Create great skewers indoors by making meatballs with Jimmy Dean Sausage. Then layer with sweet peppers and serve.

find more flavorful tips at JIMMYDEAN.COM/ FAMILYTABLE

1 lb. bacon strips, chopped 1 large onion, chopped 1 large sweet yellow pepper, chopped 1 large sweet red pepper, chopped 6 garlic cloves, minced 1 tsp. ground chipotle pepper ¹₂ tsp. pepper 2 cans (15 oz. each) pork and beans 1 can (16 oz.) butter beans, rinsed and drained 1 can (16 oz.) kidney beans, rinsed and drained 1 can (15¹₂ oz.) black-eyed peas, rinsed and drained 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained 1 can (15 oz.) pinto beans, rinsed and drained 1 can (15 oz.) black beans, rinsed and drained 2 bottles (18 oz. each) barbecue sauce ¹₃ cup cider vinegar 1 Tbsp. liquid smoke, optional

1. Preheat oven to 350°. In an ovenproof Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion, sweet peppers, garlic, chipotle pepper and pepper in bacon drippings until vegetables are tender. Remove from heat. 2. Add beans and cooked bacon to Dutch oven; stir in barbecue sauce, vinegar and, if desired, liquid smoke. 3. Bake, covered, 1-1¼ hours or until heated through. FREEZE OPTION Freeze cooled beans in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. PER SERVING 369 cal., 11 g fat (3 g sat. fat), 17 mg chol., 1,126 mg sodium, 56 g carb., 9 g fiber, 13 g pro.

Shredded Gingered Brussels Sprouts If you have folks who usually turn away from Brussels sprouts, have them try these. Cooking the sprouts without oil for a bit lets them caramelize quickly and keeps them crisp. I like to use a wok, but a skillet works just as well. —JAMES SCHEND TASTE OF HOME FOOD EDITOR TAKES: 20 MIN. • MAKES: 6 SERVINGS

1 lb. fresh Brussels sprouts (about 5¹₂ cups) 1 Tbsp. olive oil 1 small onion, finely chopped 1 Tbsp. minced fresh gingerroot 1 garlic clove, minced ¹₂ tsp. salt 2 Tbsp. water ¹₄ tsp. pepper

1. Trim Brussels sprouts. Cut sprouts lengthwise in half; cut crosswise into thin slices. 2. Place a large skillet over mediumhigh heat. Add Brussels sprouts; cook and stir 2-3 minutes or until sprouts begin to brown lightly. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, 1-2 minutes or until vegetables are tender. Stir in pepper. PER SERVING 56 cal., 2 g fat (trace sat. fat), 0 chol., 214 mg sodium, 8 g carb., 3 g fiber, 2 g pro. Diabetic Exchanges: 1 vegetable, ½ fat. 2

MAKE IT A MEAL Round out dinner with 30 healthy, hearty main dishes that are on the table in half an hour max. Get the recipes at tasteofhome.com/healthyin30

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Mom’s Chocolate Bread

Caramel Nut Breakfast Cake

Morning Cakes& Breads Whether it’s an official holiday or you’re simply declaring one, kick it off right with chocolate-chipped, sausage-studded or upside-down sweetness. You sure know ES RECIPIN how to start the day. B EG

on page 42

REP! QUICK P r this e th e g h Pull to treat wit y lt e m s u o d e g te r a o r g refrige a tube of nt rolls. c s cre e

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Sausage-Apple Breakfast Bread

Upside-Down Banana Monkey Bread

“ALL HAPPINESS DEPENDS ON A LEISURELY BREAKFAST.” —JOHN GUNTHER

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“ PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST PEOPLE.” —JULIA CHILD

Grapefruit Poppy Seed Bread

SWE Colo ET TR AD r eg gs ful hard- ITION co bake symb d in th oked e o l iz e re b i r l o a f th.

Grandma Nardi’s Italian Easter Bread

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“IF BAKING IS ANY LABOR AT ALL, IT’S A LABOR OF LOVE. A LOVE THAT GETS PASSED DOWN FROM GENERATION TO GENERATION.” —REGINA BRETT

Grandma Nardi’s Italian Easter Bread Making my Grandma Nardi’s bread with dyed Easter eggs is tradition. I fondly remember how she taught me the recipe. —PAT MERKOVICH SOUTH MILWAUKEE, WI PREP: 35 MIN. + RISING BAKE: 30 MIN. + COOLING MAKES: 1 LOAF (16 SLICES)

3 large eggs Assorted food coloring BREAD

²₃ cup warm whole milk (70° to 80°) 2 large eggs 2 Tbsp. butter, melted 2 Tbsp. sugar 1¹₂ tsp. salt 3 cups bread flour 1 pkg. (¹₄ oz.) quick-rise yeast 1 Tbsp. canola oil

Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid (image 1). Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes (image 2). For egg wash, whisk egg with water. Brush over the dough; sprinkle with sesame seeds. 5. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°. 6. Bake 30-35 minutes or until golden. Remove from pan to a wire rack to cool. Refrigerate leftovers. PER SLICE 157 cal., 5 g fat (2 g sat. fat), 75 mg chol., 264 mg sodium,21 g carb., 1 g fiber, 6 g pro.

EGG WASH

1 large egg 1 Tbsp. water 1 Tbsp. sesame seeds or poppy seeds

1. Place three eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes. 2. Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-cooked eggs with food coloring, following package directions. Let stand until completely dry. 3. In bread machine pan, place the first seven bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 Tbsp. additional milk or flour if needed. 4. When cycle is completed, turn dough onto a lightly floured surface.

1

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TO PREPARE DOUGH BY HAND In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 1 hour. Shape and bake as directed.

Mom’s Chocolate Bread My mom made this divine chocolaty bread only for holidays or special requests. The recipe suggests cooling the loaf completely, but I don’t know if we were ever able to wait that long. —RACHEL RHODES BEDFORD, PA PREP: 10 MIN. • BAKE: 30 MIN. + COOLING MAKES: 1 LOAF (12 SLICES)

4 3 1 3 1

Tbsp. sugar, divided Tbsp. all-purpose flour Tbsp. cold butter Tbsp. ground cinnamon tube (8 oz.) refrigerated crescent rolls ²₃ cup semisweet chocolate chips 1 Tbsp. butter, melted

1. Preheat oven to 375°. For streusel, in a bowl, mix 3 Tbsp. sugar and flour; cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and the remaining sugar into remaining streusel. 2. Unroll crescent dough into one long rectangle; press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise; transfer to a greased 8x4-in. loaf pan. Brush with butter; sprinkle with reserved streusel. 3. Bake for 30-35 minutes or until golden brown. Cool in pan 10 minutes before removing to a wire rack to cool completely. PER SLICE 164 cal., 9 g fat (4 g sat. fat), 5 mg chol., 165 mg sodium, 21 g carb., 2 g fiber, 2 g pro.

Caramel Nut Breakfast Cake I first tasted this coffee cake when a kind neighbor brought it by. It was so good, my brother-in-law tried hiding it from us so he wouldn’t have to share.

Sausage-Apple Breakfast Bread

—ARLENE ISAAC CROOKED CREEK, AB PREP: 25 MIN. • BAKE: 25 MIN. MAKES: 18 SERVINGS

1 pkg. white cake mix (regular size) 2 large eggs ²₃ cup water ¹₂ cup all-purpose flour ¹₄ cup canola oil TOPPING

For a more satisfying breakfast, I added sausage to a sweet quick bread. Try it! —ANITA HUNTER STILWELL, KS PREP: 25 MIN. • BAKE: 30 MIN. + COOLING MAKES: 12 SERVINGS

1 cup packed brown sugar

³₄ cup chopped pecans ¹₄ cup butter, melted

1 1 1 2

DRIZZLE

1 cup confectioners’ sugar 1 Tbsp. light corn syrup 1 Tbsp. water

¹₂ 2

1. Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan. 2. In a small bowl, combine brown sugar, chopped pecans and reserved cake mix; stir in melted butter until crumbly. Sprinkle over cake batter. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. In a bowl, mix the confectioners’ sugar, corn syrup and water until smooth; drizzle over warm cake. Serve warm. PER SERVING 281 cal., 12 g fat (3 g sat. fat), 27 mg chol., 208 mg sodium, 43 g carb., 1 g fiber, 3 g pro.

¹₂ ¹₂ ¹₂ 2

lb. bulk pork sausage cup all-purpose flour cup whole wheat flour tsp. baking powder tsp. salt large eggs cup packed brown sugar cup apple cider or juice cup canola oil medium apples, peeled and shredded (about 1¹₂ cups)

TOPPING

¹₄ cup old-fashioned oats ¹₄ cup packed brown sugar 2 Tbsp. all-purpose flour 2 Tbsp. cold butter Maple syrup, optional

1. Preheat oven to 350°. Grease and flour a 9-in. round baking pan. In a skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. 2. In a large bowl, whisk flours, baking powder and salt. In another bowl, whisk eggs, brown sugar, apple cider and canola oil until blended. Add to flour mixture; stir just until moistened. Fold in apples and half of the sausage. Transfer to prepared pan. 3. In a bowl, mix oats, brown sugar and flour; cut in butter until crumbly. Stir in remaining sausage. Sprinkle over batter. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Serve warm. If desired, drizzle with maple syrup. PER SERVING 354 cal., 21 g fat (5 g sat. fat), 57 mg chol., 427 mg sodium, 35 g carb., 2 g fiber, 8 g pro.

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Upside-Down Banana Monkey Bread

Grapefruit Poppy Seed Bread

Everyone always digs in to monkey bread, thanks to its pullapart shape. We add bananas, pecans and a cinnamony glaze in this scrumptious showpiece for a brunch or family gathering.

I had grapefruit on hand, so I used the zest and juice for this lovely quick bread. It has a nice tang with a tender crumb. —LISA MORIARTY WILTON, NH PREP: 15 MIN. • BAKE: 55 MIN. + COOLING MAKES: 1 LOAF (16 SLICES)

—DONNA MARIE RYAN TOPSFIELD, MA PREP: 45 MIN. + RISING • BAKE: 25 MIN. MAKES: 24 SERVINGS

2 tsp. active dry yeast 1 Tbsp. plus ¹₂ cup packed brown sugar, divided 1 cup warm 2% milk (110° to 115°) 1 cup mashed ripe bananas (about 2 large) 1 large egg 2 Tbsp. butter, melted 1 tsp. salt 1 tsp. ground cinnamon 5¹₄ to 5³₄ cups all-purpose flour 2 tsp. banana extract, optional GLAZE

²₃ cup packed brown sugar ¹₂ cup half-and-half cream 6 Tbsp. butter, cubed COATING

³₄ cup chopped pecans, toasted 6 Tbsp. butter, melted 1¹₄ cups sugar 2¹₂ tsp. ground cinnamon 1 large banana, sliced

1. In a small bowl, dissolve yeast and 1 Tbsp. brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1½ cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Turn dough onto a floured surface; knead until smooth and

elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. 3. In a small saucepan, combine glaze ingredients; bring just to a boil, stirring constantly. Reserve ¼ cup for topping. Pour remaining glaze into a greased 13x9-in. baking pan; sprinkle with pecans. 4. Pour the melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls. 5. Dip balls in melted butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. 6. Bake for 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze. Serve warm. TO TOAST NUTS Bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. PER SERVING 296 cal., 10 g fat (5 g sat. fat), 29 mg chol., 166 mg sodium, 47 g carb., 2 g fiber, 4 g pro.

Coffee Talk Whether you like yours caramelly, frothy, iced or chocolate-drizzled, skip the drivethru and make your own buzzworthy drinks at home. Find the recipes at tasteofhome.com/coffeeshop

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1 cup butter, softened 1²₃ cups sugar, divided 3 large eggs ³₄ cup (6 oz.) vanilla yogurt 3 Tbsp. poppy seeds 2 Tbsp. grated grapefruit peel 1¹₂ tsp. vanilla extract 2 cups all-purpose flour ¹₂ tsp. baking soda ¹₄ tsp. salt ¹₄ cup grapefruit juice GLAZE

1 cup confectioners’ sugar 2 Tbsp. grapefruit juice

1. Preheat oven to 350°. In a large bowl, cream butter and 1⅓ cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit peel and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. 2. Transfer to a greased 9x5-in. loaf pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar. 3. Remove bread from the oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over bread. Cool in pan 10 minutes; remove to wire rack to cool completely. 4. In a small bowl, mix the glaze ingredients; drizzle over bread. PER SLICE 296 cal., 13 g fat (8 g sat. fat), 66 mg chol., 189 mg sodium, 43 g carb., 1 g fiber, 4 g pro. 2

I did something about my painful intercourse.

Intercourse may hurt after menopause. Premarin Vaginal Cream can help. Nobody really tells women that intercourse can be painful after menopause, due to low estrogen levels. The problem is unlikely to go away on its own. But there’s something you can do. Ask your doctor about Premarin Vaginal Cream. It’s a prescription cream that does what no over-the-counter product was designed to do. It provides estrogens, to help rebuild vaginal tissue. When used twice weekly, it can help make moderate to severe painful intercourse due to menopause more comfortable. And that’s worth talking about.

Don’t wait to do something about it. Learn more about Premarin Vaginal Cream today at www.KnowPVC.com IMPORTANT SAFETY INFORMATION AND INDICATIONS Using estrogen-alone may increase your chance of getting cancer of the uterus (womb). Report any unusual vaginal bleeding right away while you are using Premarin (conjugated estrogens) Vaginal Cream. Vaginal bleeding after menopause may be a warning sign of cancer of the uterus (womb). Your healthcare provider should check any unusual vaginal bleeding to find out the cause. Do not use estrogens, with or without progestins, to prevent heart disease, heart attacks, strokes or dementia (decline in brain function). Using estrogen-alone may increase your chances of getting strokes or blood clots. Using estrogens with progestins may increase your chances of getting heart attacks, strokes, breast cancer, or blood clots. Using estrogens, with or without progestins, may increase your chance of getting dementia, based on a study of women 65 years of age or older.

Estrogens increase the risk of gallbladder disease. Discontinue estrogen if loss of vision, pancreatitis, or liver problems occur. If you take thyroid medication, consult your healthcare provider, as use of estrogens may change the amount needed. Common side effects include headache, pelvic pain, breast pain, vaginal bleeding and vaginitis. INDICATIONS Premarin (conjugated estrogens) Vaginal Cream is used after menopause to treat menopausal changes in and around the vagina and to treat moderate to severe painful intercourse caused by these changes. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/ medwatch or call 1-800-FDA-1088. Please see Important Product Information on the next page.

Estrogens should be used at the lowest dose possible, only for as long as needed. You and your healthcare provider should talk regularly about whether you still need treatment. Premarin (conjugated estrogens) Vaginal Cream should not be used if you have unusual vaginal bleeding, have or had cancer, had a stroke or heart attack, have or had blood clots or liver problems, have a bleeding disorder, are allergic to any of its ingredients, or think you may be pregnant. PRM749510-01 ©2015 Pizer Inc. All rights reserved. Printed in USA/May 2015

This is worth talking about.

IMPORTANT FACTS ABOUT PREMARIN® VAGINAL CREAM PREMARIN Vaginal Cream is a medicine that contains a mixture of estrogen hormones. PREMARIN Vaginal Cream is used to treat menopausal changes in and around the vagina and painful intercourse caused by these changes. You and your healthcare provider should talk regularly about whether you still need treatment with PREMARIN Vaginal Cream.

IMPORTANT SAFETY INFORMATION What is the most important information I should know about PREMARIN Vaginal Cream (an estrogen mixture)? • Using estrogen-alone may increase your chance of getting cancer of the uterus (womb). Report any unusual vaginal bleeding right away while you are using PREMARIN Vaginal Cream. Vaginal bleeding after menopause may be a warning sign of cancer of the uterus (womb). Your healthcare provider should check any unusual vaginal bleeding to find the cause. • Do not use estrogen-alone or estrogens with progestin to prevent heart disease, heart attacks, strokes or dementia (decline in brain function). • Using estrogen-alone may increase your chances of getting strokes or blood clots. • Using estrogen with progestins may increase your chances of getting heart attacks, strokes, breast cancer, or blood clots. • Using estrogen-alone or combined with progestin may increase your chance of getting dementia, based on a study of women age 65 years or older. • You and your healthcare provider should talk regularly about whether you still need treatment with PREMARIN Vaginal Cream.

DO NOT START USING PREMARIN VAGINAL CREAM IF YOU: • Have unusual vaginal bleeding • Currently have or have had certain cancers Estrogens may increase the chance of getting certain types of cancers, including cancer of the breast or uterus. If you have or have had cancer, talk with your healthcare provider about whether you should use PREMARIN Vaginal Cream. • Had a stroke or heart attack • Currently have or have had blood clots • Currently have or have had liver problems • Are allergic to PREMARIN Vaginal Cream or any of its ingredients • Think you may be pregnant Tell your healthcare provider: • If you have any unusual vaginal bleeding • About all your medical problems • About all the medicines you take • If you are going to have surgery or will be on bedrest • If you are breast-feeding

This brief summary is based on Premarin Vaginal Cream Prescribing Information LAB-0498-3.0, Rev 05/2012 ©2013 Pfizer Inc. All rights reserved. June 2013

(prem-uh-rin) POSSIBLE SIDE EFFECTS OF PREMARIN VAGINAL CREAM PREMARIN Vaginal Cream is only used in and around the vagina; however, the risks associated with oral estrogens should be taken into account. Serious, but less common side effects include: • Heart attack • Stroke • Blood clots • Dementia • Breast cancer • Cancer of the uterus • Ovarian cancer • High blood pressure • High blood sugar • Gallbladder disease • Liver problems • Enlargement of benign tumors • Severe allergic reaction Call your healthcare provider right away if you get any of the following warning signs, or any other unusual symptoms that concern you: • New breast lumps • Unusual vaginal bleeding • Changes in speech or vision • Severe headaches • Severe pains in your chest or legs with or without shortness of breath, weakness and fatigue • Swollen lips, tongue or face Less serious, but common, side effects include: • Headache • Breast pain • Irregular vaginal bleeding or spotting • Stomach/abdominal cramps, bloating • Nausea and vomiting • Hair loss • Fluid retention • Vaginal yeast infection • Reactions from inserting PREMARIN Vaginal Cream, such as vaginal burning, irritation, and itching These are not all the possible side effects of PREMARIN Vaginal Cream. For more information, ask your healthcare provider or pharmacist for advice about side effects. You may report side effects to Pfizer Inc at 1-800-438-1985 or to the FDA at 1-800-FDA-1088.

HOW TO USE PREMARIN VAGINAL CREAM PREMARIN Vaginal Cream is a cream that you place in your vagina with the applicator provided with the cream. • Take the dose recommended by your healthcare provider and talk to him or her about how well that dose is working for you. • You and your healthcare provider should talk regularly (for example, every 3 to 6 months) about the dose you are taking and whether you still need treatment with PREMARIN Vaginal Cream. 1. Remove cap from tube. 2. Screw nozzle end of applicator onto tube. 3. Gently squeeze tube from the bottom to force sufficient cream into the barrel to provide the prescribed dose. Use the marked stopping points on the applicator to measure the correct dose, as prescribed by your healthcare provider. 4. Unscrew applicator from tube. 5. Lie on back with knees drawn up. To deliver medication, gently insert applicator deeply into vagina and press plunger downward to its original position. 6. To cleanse: Pull plunger to remove it from barrel. Wash with mild soap and warm water. Do not boil or use hot water.

NEED MORE INFORMATION? • This information does not replace talking to your healthcare provider about your menopausal symptoms and their treatment. • Go to www.premarinvaginalcream.com • Call 1-888-9-PREMARIN (1-888-977-3627). Uninsured? Need help paying for Pfizer medicine? Pfizer has programs that can help. Call 1-866-706-2400 or visit www.PfizerHelpfulAnswers.com.

Rx Only

Ready, Set, Play

Check cellphones at the door and get cozy with your favorite people and a flurry of board games. Being cooped up never felt so fun.

Keep flannels nearby for guests. Tonight’s all about comfort.

2

Frame a piece of patterned wrapping paper for laid-back artwork you can easily swap out each season.

1

3 Pile on pillows. The softer the seat, the longer they sit—that goes for the dog, too.

BUY IT! Look for these housewarmers and more fun finds at rdstore.com/tasteofhome. 1 Plaid Coffee Mugs $16, zazzle.com 2 Hewitt Avenue Winter Printable Art $5, etsy.com 3 Raccoon Pillow $29, landofnod.com FEBRUARY | MARCH 2016 TASTEOFHOME.COM

47

Ready, Set, Play

ALL PLAY! Sure, Monopoly’s a classic, but sometimes the best fun happens when you break out a new-to-you game. FOR WORD NERDS

Bananagrams

Take your favorite parts of Scrabble and crossword puzzles and combine them into one fast-paced, brain-busting game. FOR STRATEGISTS

Blokus

You’re always thinking two steps ahead in this abstract puzzle game that works your noggin. FOR ACTION LOVERS

Time’s Up

Use acting chops to help your team guess the name of a famous or historical figure. But get ready—every round of this game makes it a little tougher to perform.

MUGS UP!

BUY IT! 4-qt. Slow Cooker—Modern $30, blackanddeckerappliances.com

INDOOR SNOWBALL FIGHT In this game, nobody gets left out in the cold.

48

Fill a slow cooker with your favorite hot cocoa and let guests dress up their mugfuls. Cinnamon sticks, marshmallows, caramel sauce, peppermint sticks, whipped cream, shaved chocolate and rolled wafer cookies all make things fancier. And, psst…if you really want a warm-up, go ahead and add a splash of Irish cream or peppermint schnapps.

Fill a basket with white pompoms marked with a dot that matches a corresponding door prize. Then let ’em fly, play hot potato or take a whirl at juggling. See which snowball is in each guest’s hand when time’s up; everyone collects a prize.

TASTEOFHOME.COM FEBRUARY | MARCH 2016

FOR CREATIVE SOULS

Cranium

Clue your team in on the secret subject by unscrambling letters, answering trivia, sculpting with clay, drawing a picture or acting out a scene. FOR ADVENTURERS

Catan

Collect, barter and build to develop a thriving civilization. It’s all a strategic fight for domination on an island inhabited by neighboring settlements. FOR THE WHOLE FAM

Eye to Eye

Don’t dare to be different. You want to match answers with the rest of the players in this game that tests how well you really know your family.

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Tasty Tomato Pizza

GAME-TIME GRAZING Forget the forks, fans. With these snacks made for easy dipping, scooping and toting, everybody wins. Well, except the one team. ES RECIPIN B EG on page 52

Lime Avocado Hummus

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

Taco Meatballs with Dipping Sauce

Smoked Gouda & Roast Beef Pinwheels

Pickled Shrimp with Basil

Baked Pot Stickers with Dipping Sauce Quentin’s Peach-Bourbon Wings

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

51

“MY FAMILY SAYS THESE ROLL-UP APPETIZERS HAVE SO MANY FLAVORS FOR SUCH A LITTLE TREAT.” —PAMELA SHANK

Tasty Tomato Pizza I’m known for taking this party-style pizza everywhere I go. It’s an easy appetizer when you use refrigerated dough and a big baking pan. —KIM EVARTS BROCKPORT, NY PREP: 20 MIN. • BAKE: 20 MIN. MAKES: 24 SERVINGS

1 tube (13.8 oz.) refrigerated pizza crust ²₃ cup mayonnaise ¹₃ cup grated Parmesan cheese 1 Tbsp. minced fresh basil or 1 tsp. dried basil ¹₂ tsp. garlic powder ¹₂ tsp. garlic salt 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided 5 plum tomatoes (about 1¹₂ lbs.), cut into ¹₄-in. slices 1 can (2¹₄ oz.) sliced ripe olives, drained ¹₄ cup chopped green pepper, optional

1. Preheat oven to 375°. Unroll and press dough onto bottom and ½ in. up sides of a greased 15x10x1-in. baking pan. 2. In a small bowl, combine mayonnaise, Parmesan cheese, basil, garlic powder and garlic salt. Stir in 1½ cups mozzarella cheese. Spread over crust. Top with tomato slices, olives and, if desired, green pepper. Sprinkle with remaining mozzarella cheese. 3. Bake 20-25 minutes or until crust is golden brown and cheese is melted. PER SERVING 123 cal., 8 g fat (2 g sat. fat), 9 mg chol., 276 mg sodium, 9 g carb., 1 g fiber, 4 g pro.

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

Taco Meatballs with Dipping Sauce We like food with a sense of fun. I combined Mexican and Italian cooking in these meatballs made with nacho-flavored tortilla chips. —TAMARA BEARDSLEY CHOAT SHERIDAN, IN PREP: 25 MIN. • BAKE: 15 MIN. MAKES: 16 APPETIZERS

can (4 oz.) chopped green chilies Tbsp. taco seasoning lb. lean ground beef (90% lean) oz. Colby-Monterey Jack cheese, cut into 16 cubes 1 large egg white 1 Tbsp. water 1²₃ cups crushed nacho-flavored tortilla chips 1 2 1 3

SAUCE

¹₃ cup taco sauce 3 Tbsp. honey

1. Preheat oven to 400°. In a large bowl, combine chilies and taco seasoning. Add beef; mix lightly but thoroughly. Divide into 16 portions. Shape each portion around a cheese cube to cover completely. 2. In a shallow bowl, whisk egg white and water. Place crushed chips in a separate bowl. Dip meatballs in egg mixture, then in crushed chips, patting to help coating adhere. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. 3. Meanwhile, in a small microwave-safe bowl, mix taco sauce and honey. Microwave, covered, on high 30-45 seconds or until heated through. Serve sauce with meatballs. PER APPETIZER 112 cal., 5 g fat (2 g sat. fat), 23 mg chol., 248 mg sodium, 8 g carb., trace fiber, 7 g pro.

Lime Avocado Hummus My mash-up of guacamole and hummus is light and bright, but also rich and satisfying. Serve with chips and veggies or as a cool sandwich spread. —ANDREANN GEISE MYRTLE BEACH, SC TAKES: 15 MIN. • MAKES: 2¹₂ CUPS

Smoked Gouda & Roast Beef Pinwheels Our local deli makes terrific roast beef sandwiches at lunchtime. This pinwheel appetizer re-creates the taste.

1 tsp. whole peppercorns 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained 1 medium ripe avocado, peeled and pitted ¹₂ cup fresh parsley sprigs ¹₂ cup olive oil ¹₄ cup grated Romano cheese ¹₄ cup fresh cilantro leaves ¹₄ cup lime juice 1 garlic clove ¹₂ tsp. sugar ¹₄ tsp. salt Tortilla chips

“FRESH BASIL ADDED JUST BEFORE SERVING REALLY MAKES IT POP.” —JAMES SCHEND

—PAMELA SHANK PARKERSBURG, WV PREP: 20 MIN. • BAKE: 15 MIN./BATCH MAKES: 4 DOZEN

³₄ lb. sliced deli roast beef, finely chopped 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 pkg. (6¹₂ oz.) garlic-herb spreadable cheese 1 cup (4 oz.) shredded smoked Gouda cheese ¹₄ cup finely chopped red onion 2 tubes (8 oz. each) refrigerated crescent rolls

1. Preheat oven to 375°. In a bowl, mix the first five ingredients. On a lightly floured surface, unroll one tube of crescent dough into one long rectangle; press perforations to seal. 2. Spread half of the roast beef mixture over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (½-in.) slices. Place on parchment paper-lined baking sheets, cut side down. Repeat with remaining crescent dough and roast beef mixture. 3. Bake 12-14 minutes or until golden brown. Refrigerate leftovers. PER PINWHEEL 71 cal., 5 g fat (2 g sat. fat), 11 mg chol., 160 mg sodium, 4 g carb., trace fiber, 3 g pro. FIND IT! Medium Oval Platter (top photo) $16 fiestafactorydirect.com

Place peppercorns in a food processor; process until ground. Add remaining ingredients; process 2-3 minutes longer or until smooth. Serve with chips. PER (¹₄- CUP) SERVING 174 cal., 15 g fat (2 g sat. fat), 3 mg chol., 168 mg sodium, 9 g carb., 3 g fiber, 3 g pro.

Pickled Shrimp with Basil An Alabama football fan introduced me to her pickled shrimp a number of years ago. With a few tweaks and some fresh basil it’s now become a staple at my Packers tailgates. —JAMES SCHEND

¹₂ medium red onion, thinly sliced ¹₄ cup thinly sliced fresh basil 2 Tbsp. capers, drained

¹₄ cup minced fresh basil ¹₂ tsp. kosher salt ¹₄ tsp. coarsely ground pepper

TASTE OF HOME FOOD EDITOR

1. In a bowl, whisk the first five PREP: 15 MIN. + MARINATING MAKES: 20 SERVINGS (¹₂ CUP EACH)

¹₂ cup red wine vinegar ¹₂ cup olive oil 2 2 1 2

tsp. seafood seasoning tsp. stone-ground mustard garlic clove, minced lbs. peeled and deveined cooked shrimp (31-40 per lb.) 1 medium lemon, thinly sliced 1 medium lime, thinly sliced

ingredients. Add shrimp, lemon, lime, onion, sliced basil and capers; toss to coat. Refrigerate, covered, up to 8 hours, stirring occasionally. 2. Just before serving, stir minced basil, salt and pepper into shrimp mixture. Serve with a slotted spoon. PER SERVING 64 cal., 2 g fat (trace sat. fat), 69 mg chol., 111 mg sodium, 1 g carb., trace fiber, 9 g pro. Diabetic Exchanges: 1 lean meat, ½ fat.

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

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Baked Pot Stickers with Dipping Sauce Twisting the wonton wrappers like little candies makes them fuss-free, and the simple dipping sauce is packed with sweet heat. —TAYLOR MARSH ALGONA, IA

Get to Know Gingerroot

PREP: 30 MIN. • BAKE: 15 MIN./BATCH MAKES: 4 DOZEN (³₄ CUP SAUCE)

Peel and grate what you need and store the rest in a zip-top bag in the fridge.

SAUCE

2 cups finely chopped cooked chicken breast 1 can (8 oz.) water chestnuts, drained and finely chopped 4 green onions, thinly sliced ¹₄ cup shredded carrots ¹₄ cup reduced-fat mayonnaise 1 large egg white 1 Tbsp. reduced-sodium soy sauce 1 garlic clove, minced 1 tsp. grated fresh gingerroot 48 wonton wrappers Cooking spray

¹₂ cup jalapeno pepper jelly ¹₄ cup rice vinegar 2 Tbsp. reduced-sodium soy sauce

1. Preheat oven to 425°. In a small bowl, combine the first nine ingredients. Place 2 tsp. of filling in center of each wonton wrapper. (Cover wrappers with a damp towel until ready to use.) 2. Moisten wrapper edges with water. Fold edge over filling and roll to form a log; twist ends to seal.

Quentin’s Peach-Bourbon Wings My father and my husband both love bourbon flavor, so I add it to the tangy peach sauce and watch these wings fly. —CHRISTINE WINSTON RICHMOND, VA PREP: 35 MIN. • BAKE: 35 MIN. MAKES: 36 PIECES

1 cup peach preserves 2 Tbsp. brown sugar 2 garlic cloves, minced ¹₂ tsp. salt ¹₄ cup white vinegar ¹₄ cup bourbon 2 tsp. cornstarch 1 Tbsp. water 4 lbs. chicken wings

1. Preheat oven to 450°. Place

“I HAVE MADE THESE WINGS FOR TAILGATE PARTIES HUNDREDS OF TIMES!” —CHRISTINE WINSTON 54

TASTEOFHOME.COM FEBRUARY | MARCH 2016

preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan.

EXTRA POINTS

Buffalo chicken fans, find a lotta fun twists on this game-day classic at tasteofhome.com/buffalochicken

Repeat with remaining wonton wrappers and filling. 3. Place pot stickers on a baking sheet coated with cooking spray; spritz each with cooking spray. Bake 12 minutes or until edges are golden. 4. Place jelly in a microwave-safe bowl; microwave, covered, on high until melted. Stir in vinegar and soy sauce. Serve with pot stickers. PER POT STICKER 52 cal., 1 g fat (trace sat. fat), 6 mg chol., 101 mg sodium, 8 g carb., trace fiber, 3 g pro. Diabetic Exchange: ½ starch.

Add vinegar and bourbon; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened. 2. In a small bowl, mix cornstarch and water until smooth; stir into preserve mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reserve ½ cup sauce for serving. 3. Using a sharp knife, cut through the two wing joints; discard wing tips. Place remaining wing pieces in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until juices run clear, turning every 10 minutes and brushing with remaining sauce. Increase oven setting to broil. 4. Broil 4-6 in. from heat 2-3 minutes on each side or until golden brown. Serve with reserved sauce. NOTE Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. PER 2 PIECES 165 cal., 7 g fat (2 g sat. fat), 32 mg chol., 97 mg sodium, 13 g carb., trace fiber, 10 g pro. 2

®/© 2015 Tyson Foods, Inc.

EARN CREDITS TO GET MUSIC, GIFT CARDS AND MORE, WITH EVERY PURCHASE OF TWO (2) OR MORE TYSON® ANY’TIZERS® SNACKS OR TYSON® CRISPY CHICKEN STRIPS.

FOR RECIPES AND TO SIGN UP, GO TO WWW.PLAYOFFPAYOFFS.COM To obtain credits redeemable for rewards from Hip Digital Media Inc., submit a clear photograph of your dated cash register receipt (with date and qualifying Tyson® Any’tizers® snacks or Tyson® Crispy Chicken Strips circled or starred) in one of 3 ways: 1) text TYSON to 811811 and follow directions to submit your receipt via text message, 2) visit PlayoffPayoffs.com and enter your email address and upload your receipt, or 3) send an email to [email protected] with your receipt attached. Purchases must be made in a single transaction between 1/8/16 and 3/4/16. Receipts must be received by 3/31/16. Limit 1 receipt submission per phone number/email address per week. Void where prohibited, restricted or taxed. Subject to Terms and Conditions and privacy policy at www.PlayoffPayoffs.com. Open to legal residents of the 50 U.S. and D.C. 13+. By texting TYSON to 811811 you consent to receive up to 10 autodialed text messages to the number you provided from Snipp Interactive on behalf of Tyson Foods about the program. Your consent to receive texts is not required or a condition of any purchase. Messaging & data rates apply. Text STOP to 811811 to stop (a confirmation text will be sent) and HELP to 811811 for help. Your text is your electronic signature agreeing to these terms and constitutes electronic written consent to receive text messages. Not all carriers covered.

10 T H E TA S T Y

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

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© 2015 Daisy Brand.

Visit daisybrand.com/squeeze for more ways to use Daisy.

NOW YOU CAN

A DOLLOP OF DAISY.

Close to Home Fill the table with great memories, one dish at a time.

SUNDAY BEST

Easter Keepers Celebrate the happiest Sunday of the year with a good and glazey ham, plus sweets for your little lambs. South Carolina reader Ally Phillips shares the recipes that bring spring to her family. RECIPES & STORY BY ALLY PHILLIPS MURRELLS INLET, SC

Roasted Tater Rounds with Green Onions & Tarragon Apricot Ginger Mustard-Glazed Ham

SEE RECIPES page 60

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

59

SUNDAY BEST

Hugs and Ham for All Easter Sunday always means a huge table of food-love followed by the traditional egg hunt. Even the big “kids” grab a basket and search for the golden egg that always has a surprise (OK, cash) in it. My Easter tables are a buffet of internationally inspired dishes for everyone to try, ALLY PHILLIPS along with the classic foods that family and friends expect as they sit down, give thanks and break bread in my kitchen. Before starting my food blog, allyskitchen.com, and publishing my cookbook, I was an educational therapist. Ultimately, my passion for food and cooking won out.

With five children and seven grandchildren, this fun-loving South Carolina blogger has a kitchen full of helpers and recipe tasters.

All of my recipes reflect my love for eating close to the earth and bringing global spices to my table. I love to create a dining experience for my family, but anyone can make these dishes with simple ingredients. When I make them for our get-togethers and holidays, I always have my grandbabies underfoot in the kitchen. Forget the toys—they want pots, pans and wooden spoons!

Apricot Ginger Mustard-Glazed Ham Although I usually buy spiral-sliced hams, I decided to do a home-baked ham with a gingery glaze. This is how you do special-occasion dining. PREP: 15 MIN. • BAKE: 2 HOURS MAKES: 16 SERVINGS

1 fully cooked bone-in ham (7 to 9 lbs.) ¹₂ cup apricot halves, drained ¹₂ cup stone-ground mustard ¹₃ cup packed brown sugar 2 Tbsp. grated fresh gingerroot 1 Tbsp. whole peppercorns ¹₂ tsp. sea salt ¹₂ tsp. coarsely ground pepper Honey Kale Currant & Almond Salad

1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with ¼-in.-deep cuts in a diamond pattern. Cover and bake 1¾-2¼ hours or until a thermometer reads 130°. 2. Meanwhile, place the remaining ingredients in a food processor; process until blended. Remove ham from oven. Increase oven to 425°. Spread apricot mixture over ham. 3. Bake ham, uncovered, for 15-20 minutes longer or until a thermometer reads 140°. If desired, increase oven setting to broil; broil 2-4 minutes or until golden brown. PER SERVING 201 cal., 6 g fat (2 g sat. fat), 87 mg chol., 1,258 mg sodium, 8 g carb., trace fiber, 30 g pro.

60

Honey Kale Currant & Almond Salad This honey-flavored kale salad makes our taste buds tingle. It has subtle sweetness from currants and a nutty almond crunch. Add grated Asiago and you’ve got a stellar side. TAKES: 10 MIN. • MAKES: 4 SERVINGS

TASTEOFHOME.COM FEBRUARY | MARCH 2016

4 cups thinly sliced fresh kale

¹₄ cup slivered almonds ¹₄ cup dried currants 2 Tbsp. grated Asiago cheese 1 Tbsp. balsamic vinegar

1 Tbsp. olive oil 1 Tbsp. honey mustard 1¹₂ tsp. honey ³₄ tsp. coarsely ground pepper ¹₂ tsp. sea salt

Place kale, slivered almonds and dried currants in a large bowl. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. PER SERVING 135 cal., 8 g fat (1 g sat. fat), 3 mg chol., 287 mg sodium, 15 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 1½ fat, 1 vegetable, ½ starch.

Buttermilk Blueberry Scookies

1. Preheat oven to 375°. In a bowl,

The “scookie” idea came when I made cookie shapes out of scone dough. When these slightly sweet treats come out of the oven, they’re light inside with crispy-crunchy edges. TAKES: 25 MIN. • MAKES: 1 DOZEN

2 cups all-purpose flour

¹₂ cup plus 1 Tbsp. sugar, divided Buttermilk Blueberry Scookies

2 tsp. baking powder 1 tsp. baking soda ¹₂ cup cold butter, cubed ¹₂ cup buttermilk 1 large egg, lightly beaten 1 cup fresh or frozen blueberries, thawed

whisk flour, ½ cup sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg ; stir into crumb mixture just until moistened. 2. Drop dough by ¼ cupfuls 2 in. apart onto a parchment paper-lined baking sheet. Form a ½-in.-deep indentation in center of each with the back of a spoon coated with cooking spray. Press berries into indentations; sprinkle with remaining sugar. 3. Bake 11-14 minutes or until golden brown. Serve warm. PER SERVING 197 cal., 8 g fat (5 g sat. fat), 36 mg chol., 258 mg sodium, 28 g carb., 1 g fiber, 3 g pro. 2

Roasted Tater Rounds with Green Onions & Tarragon We go crazy for potatoes, especially when they’re roasted and toasted. PREP: 25 MIN. • BROIL: 10 MIN. MAKES: 8 SERVINGS

4 lbs. potatoes (about 8 medium), sliced ¹₄ in. thick Cooking spray 2 tsp. sea salt 1 tsp. coarsely ground pepper 6 green onions, thinly sliced (about ³₄ cup) 3 Tbsp. minced fresh parsley 2 Tbsp. minced fresh tarragon Olive oil, optional

1. Preheat broiler. Place potatoes in a large microwave-safe bowl; spritz with cooking spray and toss to coat. Microwave, covered, on high for 10-12 minutes or until almost tender, stirring halfway through cooking. 2. Spread potatoes into greased 15x10x1-in. baking pans. Spritz with additional cooking spray; sprinkle with salt and pepper. 3. Broil 4-6 in. from the heat for 10-12 minutes or until golden brown, stirring occasionally. In a bowl, mix green onions, parsley and tarragon. Sprinkle over potatoes; toss to coat. If desired, drizzle with olive oil. PER SERVING 185 cal., 1 g fat (trace sat. fat), 0 chol., 497 mg sodium, 41 g carb., 5 g fiber, 5 g pro.

Roasted Tater Rounds with Green Onions & Tarragon

WHAT’S ON YOUR SUNDAY TABLE?

Show off your most-loved Sunday menu and earn $100. Share your recipes and story at tasteof home.com/sunday.

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

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PA Meet one of Punxsutawney’s proudest. At both her pizzeria and coffee shop, this reader never stops cooking up the fun—whether or not the groundhog sees his shadow.

NISEISW SUE!

TH

A FRIENDLY FACE

Katie Laska of Punxsy, PA Do you have any of your own Groundhog Day celebrations? My staff and I wear groundhog T-shirts, and all weekend I play a CD of local musicians singing about Groundhog Day. It might drive staffers a little crazy, but it’s all part of the fun. Plus, all around Punxsy, you can find big statues of Phil as part of a scavenger hunt—one of them is located in front of my pizza shop, so we get a lot of people coming by to see it and take photos.

FAMOUS GRINS A Phil statue

greets guests at Laska’s Pizza, one of Katie’s eateries. Visitors can find 32 locally designed groundhogs like this one all over town. Top left: Katie smiles with the distinguished Phil and Ron Ploucha, one of his handlers and a dedicated member of Punxsutawney’s Inner Circle.

Wow. What other groundhog-themed items might people be surprised to find in Punxsy? Truly, groundhogs are everywhere. Go to the local jeweler and you can find a groundhog pendant like mine. I wear it around my neck every day, right alongside the Blessed Virgin. How do you bust a Groundhog Day rut like the one in the film, when you feel as if you’re cooking the same recipes on repeat? I like to try new things. I’ve used our groundhog-shaped cookie cutters to make mini pizzas for the kids in my family. They’re fun, but a little too tough to make on a large scale at the pizza shop.

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PHIL MEMENTOS

What’s your ultimate, add-it-to-everything, must-have ingredient? Garlic. I do most of my cooking these days in the pizza shop and not at home, and garlic makes everything better.

Groundhog goodies are everywhere in Punxsy. Get this funny Phil cookie cutter at groundhogstuff.com, $3.

Very true. If you had to eat the same dish every day, what would it be? Pasta. With marinara sauce. And chocolate. I actually have to have my chocolate every day! 2

TASTEOFHOME.COM FEBRUARY | MARCH 2016

BACKGROUND PHOTO: CATNAP72/ISTOCK.COM; MAP ILLUSTRATION: JAMIE FARRANT/ISTOCK.COM

We hear you love Punxsutawney Phil. Does he have a favorite treat? I do absolutely love Phil. He and the Inner Circle, the organization that runs all of the Groundhog Day events, are what make this town special. Phil’s got his own mug in my coffee shop that I fill with spring greens for him to munch on.

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out c . S irl e’s a ned it ON G C E rite f ther e ear o IP v I v C E r fa erts. es ha i R e L p th s IA rn al des e reci C u t E i s SP d to-spec e, the e g a g d ple o extr it bad s r de int er Rea okies us” m co elicio “d S TE

Cakes/Pies/ Cupcakes Winner

Lemon Shortbread Cheesecake

Girl Scouts are always game for an adventure—especially if it’s a trip to Taste of Home HQ.

And last spring, a handful of Milwaukee-area Scouts got the chance. To celebrate our first ever Girl Scout Cookie Recipe Contest, the girls got the grand tour, then teamed up with our Test Cooks to bake (and gobble up) entries from home cooks across the country. They even got to star on the morning news!

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

Lemon Shortbread Cheesecake Friends and family call me the Mad Baker for my creative desserts. This frozen no-bake cheesecake has two types of cookies tucked inside. —ROSALIA ROGER LINCOLN, NE

Nutty Caramel Turtles Candies Winner

PREP: 30 MIN. + FREEZING MAKES: 12 SERVINGS

1 pkg. (9 oz.) Girl Scout Shortbread/Trefoils cookies ¹₄ cup butter, melted FILLING

2 pkg. (8¹₂ oz. each) Girl Scout Lemonades cookies 1 pkg. (8 oz.) cream cheese, softened ¹₂ cup sugar 1 tsp. vanilla extract 1¹₂ cups heavy whipping cream LEMON CURD

3 large eggs 1 cup sugar 1 cup lemon juice ¹₂ cup butter, cubed

1. Place Shortbread/Trefoils cookies in a food processor; pulse until fine crumbs form. Add butter; pulse just until blended. Press onto bottom of a greased 9-in. springform pan. Freeze 10 minutes. 2. Place Lemonades cookies in a clean food processor; pulse until fine crumbs form. In a bowl, beat cream cheese, sugar and vanilla until smooth. Gradually beat in Lemonades cookie crumbs. In another bowl, beat cream until soft peaks form; fold into cream cheese mixture. Spread over crust. Freeze, covered, 1 hour. 3. In a small heavy saucepan, whisk eggs, sugar and lemon juice. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not boil. Remove from heat immediately. Strain through a fine-mesh strainer into a bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold. 4. Spoon 1 cup lemon curd over cheesecake. Freeze 1 hour. Serve with remaining lemon curd. PER SERVING 497 cal., 35 g fat (20 g sat. fat), 139 mg chol., 263 mg sodium, 43 g carb., trace fiber, 5 g pro.

Nutty Caramel Turtles For a cute gift, I make a four-ingredient candy. There are ways even the littlest Scouts can help out with this recipe. —MICHELE KUSMA COLUMBUS, OH PREP: 10 MIN. • BAKE: 5 MIN. + STANDING MAKES: 1 DOZEN

3 milk chocolate candy bars (1.55 oz. each) 12 caramels 60 pecan halves 12 Girl Scout Peanut Butter Patties/ Tagalongs cookies

1. Preheat oven to 250°. Quarter each chocolate bar. Place pieces 2 in. apart on a parchment paper-lined baking sheet. Top with one caramel. 2. Bake 5-7 minutes or until caramel just starts to soften. Immediately press one pecan half on one side for head; press one pecan half onto each corner for four legs. Place one Peanut Butter Patties/Tagalongs cookie over the top of each candy, pressing down to secure. Let stand until set. PER TURTLE 219 cal., 14 g fat (5 g sat. fat), 3 mg chol., 81 mg sodium, 22 g carb., 2 g fiber, 3 g pro.

With 405 boxes of Girl Scout cookies in the pantry and hundreds of recipes to judge, our Test Kitchen cooks had their work cut out for them. The Girl Scouts tied on their aprons and stirred, drizzled and baked alongside the pros, picking up lots of tips along the way.

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

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$500 GRAND PRIZE WINNER!

Delightful Caramel Bars The Scouts put their palates to the test. In a special tasting, they used our official Taste of Home score sheets to judge flavor, appearance and technique.

Cookies/ Brownies/Bars Winner

Delightful Caramel Bars

Pudding/Ice Cream/ Gelatin Desserts Winner

I’m all about this triple-layer dessert. The effect is chewy-gooey, like a popular candy bar that rhymes with “fix.” —STEPHANIE SALMENTO NAZARETH, PA

Shortbread Fudge Tiramisu

PREP: 25 MIN. • BAKE: 15 MIN. + COOLING MAKES: 2 DOZEN

1 pkg. (9 oz.) Girl Scout Shortbread/Trefoils, divided ¹₃ cup butter, melted 1 cup (6 oz.) semisweet chocolate chips 8 Girl Scout Caramel deLites/ Samoas cookies, coarsely chopped 25 caramels ¹₄ cup evaporated milk

1. Preheat oven to 350°. Place 12 Shortbread/Trefoils cookies in a food processor; pulse until crushed. Reserve for topping. 2. Place remaining Shortbread/ Trefoils cookies in food processor; pulse until fine crumbs form. Add melted butter; pulse until blended. Press onto bottom of an ungreased 9-in. square baking pan. Layer with the chocolate chips and chopped Caramel deLites/Samoas cookies. 3. In a large saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until caramels are melted. Pour mixture over Caramel deLites/Samoas cookies. Sprinkle with reserved crushed Shortbread/Trefoils cookies. Bake 15-18 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars. PER BAR 176 cal., 9 g fat (5 g sat. fat), 8 mg chol., 96 mg sodium, 23 g carb., 1 g fiber, 2 g pro.

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Shortbread Fudge Tiramisu A dear friend from Italy shared her family’s tiramisu recipe. Instead of ladyfingers, fudgy shortbread cookies make perfect espresso-soaked layers. I often serve this in individual cups. —LEILANI SMITH CLYDE, TX PREP: 25 MIN. + CHILLING MAKES: 9 SERVINGS

TASTEOFHOME.COM FEBRUARY | MARCH 2016

2 large egg yolks

¹₄ cup sugar 3 tsp. vanilla extract 1 carton (8 oz.) mascarpone cheese ²₃ cup heavy whipping cream 27 Girl Scout Thanks-A-Lot cookies 1 cup brewed espresso or strong coffee 2 Tbsp. baking cocoa

1. In a double boiler or metal bowl over simmering water, mix yolks and sugar; whisk constantly until a thermometer reads 160° and the mixture is thick and holds a ribbon. Remove from heat; stir in vanilla. Cool completely. 2. Gently stir mascarpone cheese into egg yolk mixture. In a small bowl, beat cream until soft peaks form; fold into cheese mixture. 3. Quickly dip nine Thanks-ALot cookies into coffee (for about 5 seconds), allowing excess to drip off. Arrange in a single layer in an 8-in. square dish. Spread with ¾ cup cheese mixture; sprinkle with baking cocoa. Repeat layers twice. Refrigerate, covered, at least 8 hours or overnight. PER SERVING 436 cal., 30 g fat (17 g sat. fat), 97 mg chol., 114 mg sodium, 37 g carb., trace fiber, 5 g pro. 2

MUFFIN TIN PIZZAS Melissa H., IN

One family’s treasured dish is your next dinnertime hit.

Soon after bak ing these mini pizza my kids were al s, requesting mo ready The no-cook pre. sauce and refrigizza dough make th erated meal a snap. is

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HOMEMADE HEROES

Saucy Baked Chicken This irresistible chicken gets its wonderful flavor from bubbling in honey and soy sauce while baking. It’s our biggest hit with the families we serve it to. —CAROLINE CHAMPOUX SAINTS GIVING BACK CLUB PRESIDENT PREP: 25 MIN. • BAKE: 30 MIN. MAKES: 6 SERVINGS

Win-Win Dinners Bighearted students in Boston know that a home-cooked chicken supper is often much more than your typical meal. It’s a gift of hope and comfort. These Emmanuel College students call themselves Saints Giving Back. The service club’s moniker is based on the school’s nickname, but it couldn’t be more appropriate. The Saints bring community, compassion and lots of delicious, help-yourself suppers to guests staying in family housing for long-term patients being treated at Boston Children’s Hospital. The Saints go on roughly four visits a week, each time cooking up hearty suppers for 25 to 45 people in the houses’ communal kitchens. And they’ve had quite the success. The club has been steadily growing in size, and in just the

It’s such an honor to make a meal for wonderful people who have gone through so much. past six years its membership has gone from two volunteers to more than 50. Fundraising and Event Coordinator Lauren Shaw cherishes all of the connections she’s made. “On every visit to the Children’s Hospital homes, I’ve not only had a great time cooking but also had fun bonding with other volunteers, the residents and the patients,” she says. “It’s such an honor to make a meal for wonderful people who have gone through so much.” One of the pluses for Saints Giving Back members is that as they help the community they also gain confidence in their culinary skills. “Since joining the club as a freshman, I’ve learned so much about cooking,” says senior Caroline Champoux, club president. “It’s amazing how appreciative the families are, and I love knowing we can help ease their stay simply by cooking a meal. Ultimately, it’s all about them.”

6 boneless skinless chicken breast halves (6 oz. each) 1 cup honey ¹₂ cup reduced-sodium soy sauce 2 Tbsp. olive oil 2 Tbsp. ketchup 1 garlic clove, minced ¹₄ tsp. salt ¹₈ tsp. pepper

1. Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a bowl, mix the remaining ingredients; pour over chicken. 2. Bake, uncovered, 30-35 minutes or until a thermometer reads 165°, basting occasionally. Remove chicken from dish and keep warm. 3. Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1¼ cups. PER SERVING 412 cal., 8 g fat (2 g sat. fat), 94 mg chol., 1,013 mg sodium, 49 g carb., trace fiber, 36 g pro. 2

Volunteers Elisabeth Staal and Milena Quinci get ready to share a fresh dinner with families at the hospital’s Devon Nicole House.

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

WHO’S YOUR HOMEMADE HERO? Send a story and signature recipe to shareastory@tasteof home.com. Please include “Homemade Hero” in the subject line.

Contest

Winning recipes right from your own kitchens.

Go Low & Slow

Prizewinners take their sweet time roasting Irish-style brisket, slow-cooking saucy ribs and simmering bright, bold veggies. These recipes full of tender goodness are so worth the wait.

Crazy Delicious Baby Back Ribs

win

500!

$

RECIPE REBOOTS TURN THE PAGE TO ENTER YOUR INSPIRED SPINS ON THE CLASSICS. FEBRUARY | MARCH 2016 TASTEOFHOME.COM

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Contest Central

A Chat with the Grand Prize Winner LOW & SLOW CONTEST

Ma ry Shenk

Irish Spiced Beef

Q & A

Mary, your winning recipe is brisket bliss. What inspired your rub-and-roast technique?

It’s been a treasured family recipe for generations. Although it takes a few days to pull together, there’s really not much work involved. The brown-sugar rub, spices and herbs transform an ordinary cut of beef into nothing short of amazing. My family traditionally makes it for special occasions, but I dream of this unique recipe all year long. It’s perfect to make ahead for a party.

Enter Our Classics with a Twist Contest and Win $500 Cook what your mama gave you and show us how you make it your own. Do you throw cinnamon-raisin English muffins on the griddle for French toast? Maybe you get creative with a skillet and unstuff your chiles relleno. Combos like spinach-artichoke mac & cheese mix and match your favorites into one fabulous meal. If you’ve put your signature on a beloved classic with 12 ingredients max, tell us all about it! You could win props—and cash—in an upcoming issue.

Chicken Potpie Soup Karen LeMay Seabrook, TX tasteofhome.com/ potpiesoup

SUBMIT YOUR CLASSICS WITH A TWIST RECIPES AT TASTEOFHOME.COM / RECIPECONTESTS

Breakfasts Lunches Dinners Desserts & More Enter today at tasteofhome.com/recipecontests. No purchase necessary to enter or win. Contest runs Dec. 21, 2015, to March 25, 2016. 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.

more contests online

Send us a winner. We’ll send you money. SHARE YOUR WEEKNIGHT SLOW COOKER AND 5-INGREDIENT EVERYTHING DISHES.

It’s easy to enter at tasteofhome.com/recipecontests. 70

TASTEOFHOME.COM FEBRUARY | MARCH 2016

Irish Spiced Beef

Slow Cooker Pork Pozole

MARY SHENK DEKALB, IL

The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. It takes nearly a week, start to finish, but that gives the meat time to get really tenderized and build layers of flavor.

GENIE GUNN ASHEVILLE, NC

When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort.

1

Grand Prize

ST

Crazy Delicious Baby Back Ribs

Grandma’s Cajun Chicken & Spaghetti

JAN WHITWORTH ROEBUCK, SC

BRENDA MELANCON MCCOMB, MS

My husband craves baby back ribs, so we cook them in all sorts of ways. This low and slow method with a tangy sauce is the best we’ve found.

I’m originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti, lovingly made on an old woodstove.

2

ND

3

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

RD

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Slow Cooker Pork Pozole PREP: 10 MIN. • COOK: 3 HOURS • MAKES: 6 SERVINGS

1 can (15¹₂ oz.) hominy, rinsed and drained 1 can (14¹₂ oz.) diced tomatoes, undrained 1 can (14¹₂ oz.) diced tomatoes with mild green chilies, undrained 1 can (10 oz.) green enchilada sauce

2 medium carrots, finely chopped 1 medium onion, finely chopped 3 garlic cloves, minced 2 tsp. ground cumin ¹₄ tsp. salt 1 lb. boneless countrystyle pork ribs Lime wedges and minced fresh cilantro

1. In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender. 2. Remove pork from slow cooker. Cut pork into bite-size pieces; return to slow cooker. Serve with lime wedges and fresh cilantro. PER SERVING 223 cal., 8 g fat (3 g sat. fat), 44 mg chol., 991 mg sodium, 22 g carb., 5 g fiber, 15 g pro.

Irish Spiced Beef PREP: 20 MIN. + CHILLING • BAKE: 4 HOURS + CHILLING MAKES: 14 SERVINGS

1 fresh beef brisket (about 6 lbs.) ¹₃ cup packed brown sugar ³₄ cup coarse sea salt ¹₄ cup chopped onion 4 bay leaves, crushed 3 tsp. pepper 2 tsp. dried rosemary, crushed

2 tsp. dried thyme 1¹₂ tsp. ground allspice 1¹₂ tsp. ground cloves 4 medium onions, sliced 4 medium carrots, sliced 2 celery ribs, sliced 2 cups stout or beef broth Rye bread and Dijon mustard

1. Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours. 2. In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day. 3. Preheat oven to 325°. Remove and discard salt mixture. Place beef, vegetables and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4½ hours or until meat is tender. Cool meat in cooking juices for 1 hour. 4. Remove beef; discard vegetables and cooking juices. Transfer beef to a 13x9-in. baking dish. Refrigerate, covered, overnight. 5. Cut diagonally across the grain into thin slices. Serve with rye bread and mustard. PER SERVING 268 cal., 8 g fat (3 g sat. fat), 83 mg chol., 560 mg sodium, 6 g carb., trace fiber, 40 g pro.

TASTE OF HOME LOW & SLOW CONTEST 2016

TASTE OF HOME LOW & SLOW CONTEST 2016

Grandma’s Cajun Chicken & Spaghetti

Crazy Delicious Baby Back Ribs

PREP: 15 MIN. • COOK: 1¹₄ HOURS • MAKES: 10 SERVINGS

PREP: 15 MIN. • COOK: 5¹₄ HOURS • MAKES: 8 SERVINGS

1 broiler/fryer chicken (3 to 4 lbs.), cut up 1 tsp. cayenne pepper ³₄ tsp. salt 3 Tbsp. canola oil 1 pkg. (14 oz.) smoked sausage, sliced 1 large sweet onion, chopped 1 celery rib, chopped

1 medium green pepper, chopped 2 garlic cloves, minced 2 cans (14¹₂ oz. each) diced tomatoes, undrained 1 can (14¹₂ oz.) diced tomatoes with mild green chilies, undrained 1 pkg. (16 oz.) spaghetti

1. Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan. 2. Add sausage, onion, celery and green pepper to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken juices run clear. 3. Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with two forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened. Skim fat. Drain spaghetti; serve with chicken mixture. PER SERVING 550 cal., 26 g fat (8 g sat. fat), 89 mg chol., 917 mg sodium, 45 g carb., 4 g fiber, 33 g pro. TASTE OF HOME LOW & SLOW CONTEST 2016

2 2 2 1 1 ¹₂ 4

Tbsp. smoked paprika tsp. chili powder tsp. garlic salt tsp. onion powder tsp. pepper tsp. cayenne pepper lbs. pork baby back ribs

SAUCE

¹₂ cup each mayonnaise, Worcestershire sauce and yellow mustard ¹₄ cup reduced-sodium soy sauce 3 Tbsp. hot pepper sauce

1. In a small bowl, combine the first six ingredients. Cut ribs into serving-size pieces; rub with seasoning mixture. Place ribs in a 6-qt. slow cooker. Cook, covered, on low 5-6 hours or just until meat is tender. 2. Preheat oven to 375°. In a small bowl, whisk the sauce ingredients. Transfer ribs to a foil-lined 15x10x1-in. baking pan; brush with some of the sauce. Bake 15-20 minutes or until browned, turning once and brushing occasionally with sauce. Serve with remaining sauce. PER SERVING 420 cal., 33 g fat (9 g sat. fat), 86 mg chol., 1,082 mg sodium, 6 g carb., 2 g fiber, 24 g pro.

TASTE OF HOME LOW & SLOW CONTEST 2016

Teriyaki Pineapple Drumsticks ERICA ALLEN TUCKERTON, NJ

We have a large family and throw big parties, so I look for ways to free my husband from the grill. Roasted drumsticks mean lots of fun for all of us. I often make more of the pan sauce so we can douse our drummies.

Mediterranean Chicken Orzo THOMAS FAGLON SOMERSET, NJ

Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat well.

Slow Cooker Creamed Corn with Bacon

Festive Slow-Cooked Beef Tips

MELISSA BIRDSONG WALESKA, GA

SUE GRONHOLZ BEAVER DAM, WI

Every time we take this super-rich corn to a potluck or work party, we leave with an empty slow cooker. It’s decadent, homey and so worth the splurge.

We once owned an organic greenhouse and produce business. Weekends were hectic, and we loved coming home to no-fuss meals like these fall-apart beef tips.

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

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Mediterranean Chicken Orzo PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS

1¹₂ lbs. boneless skinless chicken thighs, cut into 1-in. pieces 2 cups reduced-sodium chicken broth 2 medium tomatoes, finely chopped 1 cup sliced pitted green olives 1 cup sliced pitted ripe olives

1 large carrot, finely chopped 1 small red onion, finely chopped 1 Tbsp. grated lemon peel 3 Tbsp. lemon juice 2 Tbsp. butter 1 Tbsp. herbes de Provence 1 cup uncooked orzo pasta

In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking. PER SERVING 415 cal., 19 g fat (5 g sat. fat), 86 mg chol., 941 mg sodium, 33 g carb., 3 g fiber, 27 g pro.

Get to Know Herbes de Provence

Teriyaki Pineapple Drumsticks PREP: 35 MIN. • BAKE: 1 HOUR 50 MIN. • MAKES: 12 SERVINGS

1 Tbsp. minced chives 3 tsp. garlic salt 1¹₂ tsp. paprika 1¹₂ tsp. pepper ¹₂ tsp. salt 24 chicken drumsticks ¹₂ cup canola oil 1 can (8 oz.) crushed pineapple

¹₂ cup water ¹₄ cup packed brown sugar ¹₄ cup Worcestershire sauce ¹₄ cup yellow mustard 4 tsp. cornstarch 2 Tbsp. cold water

1. Preheat oven to 350°. In a small bowl, mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan. 2. In a large bowl, combine pineapple, ½ cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Bake, covered, 1½-2 hours or until chicken is tender. Uncover; bake 20-30 minutes longer. 3. Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with drumsticks. PER SERVING 360 cal., 22 g fat (4 g sat. fat), 95 mg chol., 540 mg sodium, 11 g carb., 1 g fiber, 29 g pro.

This aromatic blend of dried thyme, rosemary, oregano, marjoram, savory and lavender is often used in Mediterranean recipes. Try sprinkling it on chicken, potato and vegetable dishes before cooking. TASTE OF HOME LOW & SLOW CONTEST 2016

TASTE OF HOME LOW & SLOW CONTEST 2016

Festive Slow-Cooked Beef Tips

Slow Cooker Creamed Corn with Bacon

PREP: 45 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS

1 boneless beef chuck roast (about 2 lbs.), cut into 2-in. pieces 1 tsp. salt ¹₄ tsp. pepper 2 Tbsp. canola oil 1 medium onion, coarsely chopped 1 celery rib, coarsely chopped 6 garlic cloves, halved

2 cups beef broth 1¹₂ cups dry red wine 1 fresh rosemary sprig 1 bay leaf 2 cans (4 oz. each) sliced mushrooms 2 Tbsp. cornstarch ¹₂ cup water 1 Tbsp. balsamic vinegar Hot cooked egg noodles

1. Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker. 2. In same pan, add onion and celery; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add beef broth, wine, rosemary and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 2 cups. 3. Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low 6-8 hours or until meat is tender. Remove rosemary and bay leaf. 4. In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles. PER SERVING 290 cal., 15 g fat (4 g sat. fat), 74 mg chol., 691 mg sodium, 7 g carb., 1 g fiber, 24 g pro.

TASTE OF HOME LOW & SLOW CONTEST 2016

PREP: 10 MIN. • COOK: 4 HOURS MAKES: 20 SERVINGS (¹₂ CUP EACH)

10 cups frozen corn (about 50 oz.), thawed 3 pkg. (8 oz. each) cream cheese, cubed ¹₂ cup 2% milk ¹₂ cup heavy whipping cream

¹₂ ¹₄ 2 ¹₄ 4

cup butter, melted cup sugar tsp. salt tsp. pepper bacon strips, cooked and crumbled Chopped green onions

In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions. PER SERVING 259 cal., 20 g fat (11 g sat. fat), 60 mg chol., 433 mg sodium, 18 g carb., 1 g fiber, 5 g pro.

TASTE OF HOME LOW & SLOW CONTEST 2016

Simple Vegetarian Slow-Cooked Beans JENNIFER REID FARMINGTON, ME

Green Chili Ribs GUY NEWTON NEDERLAND, CO

When I had a hungry family to feed, these tasty beans with spinach, tomatoes and carrots were a go-to dish. This veggie delight has stayed on our menu ever since.

True to my Texan roots, I like my food with a spicy kick; my wife does not. These ribs with green chilies suit her taste. For more firepower, sprinkle on cayenne or sliced jalapenos at the table.

Slow Cooker Curry Chicken

Italian Sausage & Kale Soup

KATIE SCHULTZ TEMPLE, GA

SARAH STOMBAUGH CHICAGO, IL

My husband travels for business and discovered that he likes Indian cuisine. Chicken curry with apricots has all the flavors we love to share.

The first time I made this colorful soup, our home smelled wonderful. We knew the recipe was a keeper that would see us through chilly winter days.

FEBRUARY | MARCH 2016 TASTEOFHOME.COM

75

Green Chili Ribs PREP: 20 MIN. • COOK: 5 HOURS • MAKES: 8 SERVINGS

4 lbs. pork baby back ribs 2 Tbsp. ground cumin, divided 2 Tbsp. olive oil 1 small onion, finely chopped 1 jar (16 oz.) salsa verde 3 cans (4 oz. each) chopped green chilies

2 cups beef broth ¹₄ cup minced fresh cilantro 1 Tbsp. all-purpose flour 3 garlic cloves, minced ¹₄ tsp. cayenne pepper Additional minced fresh cilantro

1. Cut ribs into serving-size pieces; rub with 1 Tbsp. cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker. 2. Add onion to same pan; cook and stir 2-3 minutes or until onions are tender. Add onion, salsa verde, green chilies, broth, ¼ cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro. PER SERVING 349 cal., 25 g fat (8 g sat. fat), 81 mg chol., 797 mg sodium, 8 g carb., 1 g fiber, 24 g pro.

Simple Vegetarian Slow-Cooked Beans PREP: 15 MIN. • COOK: 4 HOURS • MAKES: 8 SERVINGS

4 cans (15¹₂ oz. each) great northern beans, rinsed and drained 4 medium carrots, finely chopped (about 2 cups) 1 cup vegetable stock 6 garlic cloves, minced 2 tsp. ground cumin ³₄ tsp. salt ¹₈ tsp. chili powder

4 cups fresh baby spinach, coarsely chopped 1 cup oil-packed sun-dried tomatoes, patted dry and chopped ¹₃ cup minced fresh cilantro ¹₃ cup minced fresh parsley

In a 3-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley. PER SERVING 229 cal., 3 g fat (trace sat. fat), 0 chol., 672 mg sodium, 40 g carb., 13 g fiber, 12 g pro.

Get to Know Sun-Dried Tomatoes Sun-dried tomatoes packed in olive oil can be added to dishes straight from the jar without rehydrating. Their flavor is more intense than fresh tomatoes, so a little goes a long way. Use the oil they’ve been packed in as a base for zippy salad dressings. TASTE OF HOME LOW & SLOW CONTEST 2016

TASTE OF HOME LOW & SLOW CONTEST 2016

Italian Sausage & Kale Soup

Slow Cooker Curry Chicken

PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS (3¹₂ QT.)

PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 4 SERVINGS

1 lb. bulk hot Italian sausage 6 cups chopped fresh kale 2 cans (15¹₂ oz. each) great northern beans, rinsed and drained 1 can (28 oz.) crushed tomatoes

4 large carrots, finely chopped (about 3 cups) 1 medium onion, chopped 3 garlic cloves, minced 1 tsp. dried oregano ¹₄ tsp. salt ¹₈ tsp. pepper 5 cups chicken stock Grated Parmesan cheese

2 medium onions, cut into wedges 2 medium sweet red peppers, cut into 1-in. strips 4 boneless skinless chicken breast halves (6 oz. each) 2 Tbsp. curry powder, divided 1 tsp. salt, divided

1 ¹₂ 3 ¹₂ 1

cup light coconut milk cup chicken broth garlic cloves, minced tsp. pepper cup chopped dried apricots (about 6 oz.) Hot cooked rice and lime wedges Chopped cashews and minced fresh cilantro, optional

1. In a skillet, cook sausage over medium heat 6-8 minutes

1. Place onions and peppers in a 4-qt. slow cooker. Sprinkle

or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. 2. Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with Parmesan cheese. PER SERVING 297 cal., 13 g fat (4 g sat. fat), 31 mg chol., 1,105 mg sodium, 31 g carb., 9 g fiber, 16 g pro.

chicken with 1 Tbsp. curry powder and ½ tsp. salt; arrange over vegetables. 2. In a small bowl, whisk coconut milk, broth, garlic, pepper and the remaining curry powder and salt. Pour into slow cooker. Cook, covered, on low 3-3½ hours or until chicken is tender (a thermometer should read at least 165°), adding apricots during the last 30 minutes of cooking. 3. Serve with rice and lime wedges. If desired, sprinkle with cashews and cilantro. PER SERVING 367 cal., 9 g fat (4 g sat. fat), 95 mg chol., 824 mg sodium, 34 g carb., 6 g fiber, 37 g pro.

TASTE OF HOME LOW & SLOW CONTEST 2016

TASTE OF HOME LOW & SLOW CONTEST 2016

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Field Editors

Maple and pecans are a flavor combination that I absolutely love. —REDAWNA KALYNCHUK

Maple Pecan Tarts

Sweet Tarts Maple pecan or chocolaty s’mores—you can’t help but fall in love. Make one or both of these treats for everyone you adore this Valentine’s Day. Maple Pecan Tarts

FILLING

I’m a big fan of pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream.

4 large eggs 1 cup packed brown sugar ³₄ cup maple syrup ²₃ cup butter, melted 2 tsp. vanilla extract Dash salt 3 cups pecan halves Vanilla ice cream, optional

—REDAWNA KALYNCHUK BARRHEAD, AB

1. In a large bowl, cream butter and PREP: 25 MIN. + CHILLING BAKE: 25 MIN. + COOLING MAKES: 12 TARTS

1 cup butter, softened 6 oz. cream cheese, softened 2 cups all-purpose flour

78

cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle. 2. Divide dough into 12 portions. Roll each portion into a ¼-in.-thick

TASTEOFHOME.COM FEBRUARY | MARCH 2016

circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges; place pans in a 15x10x1-in. baking pan. Refrigerate 20 minutes. Preheat oven to 375°. 3. Meanwhile, in a large bowl, whisk first six filling ingredients. Pour into tart shells; arrange the pecans over tops. Bake for 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with vanilla ice cream. Refrigerate leftovers. PER SERVING 669 cal., 50 g fat (21 g sat. fat), 145 mg chol., 299 mg sodium, 52 g carb., 2 g fiber, 8 g pro.

Chocolate S’mores Tart

TOPPING

I created this tart for my kids, who love s’mores on the fire pit. We simply can’t get enough of the billowy topping. —DINA CROWELL FREDERICKSBURG, VA

PREP: 55 MIN. + CHILLING MAKES: 16 SERVINGS

1¹₂ cups graham cracker crumbs ¹₄ cup sugar ¹₃ cup butter, melted FILLING

10 oz. bittersweet chocolate, chopped ¹₄ cup butter, cubed 1¹₂ cups heavy whipping cream

5 large egg whites 1 cup sugar ¹₄ tsp. cream of tartar

1. In a small bowl, mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and ½ in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. 2. Place chocolate and butter in a large bowl. In a small saucepan, bring whipping cream just to a boil. Pour cream over chocolate and butter; let stand for 5 minutes. Stir with a whisk until smooth. Pour mixture into prepared tart shell. Refrigerate for 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

3. In the top of a double boiler or in a metal bowl placed over gently simmering water, combine egg whites, sugar and cream of tartar. With an electric hand mixer, beat on low speed for 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes. Transfer mixture to a large bowl; beat on high speed until stiff glossy peaks form and the mixture is slightly cooled, about 5 minutes. 4. Spread meringue over the tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat source for 30-45 seconds or until the meringue is lightly browned. Refrigerate any leftovers. PER SERVING 332 cal., 24 g fat (13 g sat. fat), 49 mg chol., 122 mg sodium, 33 g carb., 2 g fiber, 4 g pro. 2

This tart has the same flavors as traditional s’mores and is truly an indulgent and sinfully delicious treat. —DINA CROWELL

Chocolate S’mores Tart

STATEMENT OF OWNERSHIP, MANAGEMENT AND CIRCULATION (Required by 39 U.S.C. 3685) 1. Publication Title: Taste of Home 2. Publication #010-444 3. Filing Date: 9/30/15 4. Issue Frequency: (Feb/Mar, Apr/May, Jun/Jul, Sep/Oct, Nov, Dec) 5. No. of Issues published annually: Six 6. Annual Subscription Price: $19.98 7. Complete mailing address of known office of publication: 1610 N. 2nd Street, Suite 102 Milwaukee, WI 53212-3906 Contact Person: Jim Woods Telephone: 800-344-6913 8. Complete mailing address of headquarters or general business office of publisher: 1610 N. 2nd Street, Suite 102 Milwaukee, WI 53212-3906 9. Full names and complete mailing addresses of publisher, editor and managing editor: Donna Lindskog & Kirsten Marchioli, 750 Third Avenue, New York, NY 10017 Jeanne Ambrose, 1610 N. 2nd Street, Suite 102 Milwaukee, WI 53212-3906 Emily Betz Tyra, 1610 N. 2nd Street, Suite 102 Milwaukee, WI 53212-3906 10. Owner: RDA Enthusiast Brands, LLC 1610 N. 2nd Street, Suite 102 Milwaukee, WI 53212-3906 11. Known bondholders, mortgagees and other security holders owning or holding 1 percent or more of total bonds, mortgages or other securities: WRC Media Inc., 750 Third Avenue, New York, NY 10017 12. Not applicable 13. Publication title: Taste of Home 14. Issue date of circulation data below: September/October 2015 15. Extent and nature of circulation: Average no. copies No. copies of single each issue during issue published preceding 12 months nearest to filing date a. Total no. copies (net press run) 2,756,409 2,769,000 b. Paid circulation 1. Mailed outside-county paid subscriptions 2,022,193 2,018,090 2. Mailed in-county paid subscriptions 0 0 3. Paid distribution outside the mails, including sales through dealers and carriers, street vendors, counter sales and other paid distribution outside the USPS 98,674 105,118 4. Paid distribution by other classes of mail through the USPS 0 0 c. Total paid distribution (sum of 15b1, 2, 3 and 4) 2,120,867 2,123,208 d. Free or nominal rate distribution 1. Outside-county copies 364,345 396,976 2. In-county copies 0 0 3. Copies mailed at other classes through the USPS 0 0 4. Free or nominal rate distribution outside the mail 0 0 e. Total free or nominal rate distribution (sum of 15d1, 2, 3 and 4) 364,345 396.976 f. Total distribution (sum of 15c and e) 2,485,212 2,520,184 g. Copies not distributed 271,197 248,816 h. Total (sum of 15f and g) 2,756,409 2,769,000 i. Percent paid (15c divided by 15f times 100) 85.34% 84.25% 16. This statement of ownership will be printed in the February/March 2016 issue of this publication. 17. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/ or civil sanctions (including civil penalties). Signature: Jim Woods, Vice President, Planning, Consumer Marketing

Meet your big, happy Field Editor family. Find these home cooks’ recipes in this issue! ALABAMA

Karen King Bessemer Deborah Pennington Decatur Denise Beadle Dothan Charlotte McDaniel Jacksonville Lisa Allen Joppa Jan Harrell Robertsdale

ALASKA

Cindi DeClue Anchorage Cari Molinaro Wasilla

ARIZONA

Cathy Orban Chandler Cori Cooper Flagstaff Paul Williams Fort Mohave Lee Mason Gilbert Brittany Allyn Mesa Kellie Cook Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson Linda Lambert Wittmann

ARKANSAS

Jeannie Mullen Farmington

CALIFORNIA

Melissa Tenhet Bakersfield Helen Nelander Boulder Creek Dustin Anderson Camarillo Marina Castle Canyon Country Aparna Joshi Cupertino Kallee Krong-McCreery Escondido Jenn Tidwell Fair Oaks Emily Stanton Los Osos Hannah Williams Malibu Stephanie Lockwood Santa Clara Terri Adams Santa Cruz Lauren Brien-Wooster South Lake Tahoe Tiffany Mitchell Susanville Lynne German Woodland Hills

COLORADO

Ann Bush Colorado City Margaret Brott Colorado Springs Janie Ganyard Colorado Springs Rachel Garcia Colorado Springs Crystal Jo Bruns Iliff Rebecca Wilson Longmont Crystal Schlueter Northglenn

CONNECTICUT

Lynn Faria Meriden Ruth Hartunian-Alumbaugh Willimantic Nancy Bailey Willington

DELAWARE

Patricia Fish Georgetown

FLORIDA

Abbey Boyle Apollo Beach Karis Kuckleburg Aventura Gail Borczyk Boca Raton Dina Felicetti Casselberry Vicki Baggett Century Anita Mussatto Clearwater Ellen Folkman Crystal Beach Jennifer Fehr Dunedin Kathleen Criddle Lake Worth Heather Chambers Largo Nancy Murphy Mount Dora Cyndy Gerken Naples Diane Hixon Niceville Pat Hockett Ocala Lyndsay Burginger Oviedo Jane Whittaker Pensacola Kerry Dingwall Ponte Vedra Judy Batson Tampa Diane Higgins Tampa Norlene Trice Weeki Wachee Shawn Barto Winter Garden

GEORGIA

Heidi Jobe Carrollton Jacqueline Graves Cumming Ashley Armstrong Kingsland Lily Julow Lawrenceville

HAWAII

Sandra Brown Lahaina

IDAHO

Glenna Tooman Boise Trisha Kruse Eagle Mandy Bird Holbrook Renda Smith Idaho Falls Cindy Worth Lapwai Debbie Anderson Lava Hot Springs Jennifer Patterson Shoshone

ILLINOIS

Lynn Baugh Beecher Sheryl Dietz De Soto Linda Vogel Elgin Dixie Terry Goreville Megan Ruvalcaba Homer Glen Kathy Hawkins Ingleside Debbie Staley Mount Vernon Erin Raatjes New Lenox Sandra Calixto Plano Renee Page Rochelle Michele Tungett Rochester Chris Majchrzak Sheridan Brigette Schroeder Yorkville

INDIANA

Kathy Allen Bloomington Shawn Robey Evansville Dolores Lueken Ferdinand Kizmet Byrd Fort Wayne Krista Marshall Fort Wayne

Edna Hoffman Hebron Cindy McBeth Loogootee Dianna Smith Loogootee Harriet Stichter Milford Karen Stromske Moores Hill Rena McCalment Sharpsville Melissa Haines Valparaiso Jill Thomas Washington

IOWA

Angie Brand Bettendorf Carol Kaiser Cedar Rapids Anna Miller Churdan Lonnie Hartstack Clarinda Emily Russell Des Moines Jolayne Witt Hawarden Becky Ruff McGregor Lyn Griffioen Swisher Stephanie Gates Waterloo Ally Billhorn Wilton

KANSAS

Gina Dolieslager Conway Springs Allison Ochoa Hays Kathy Chips Neodesha Erin Wright Wallace Courtney Stultz Weir

KENTUCKY

Dana Moore Alvaton Tammy Baker Bowling Green Julie Sterchi Campbellsville Mary Bostow Salvisa Leslie Tyler Whitesburg

LOUISIANA

Laura Herbage Metairie Amanda West Sibley Chrissy Soileau Sunset

MAINE

Moira McGarry Parkman

MARYLAND

Sarah Haengel Bowie Julie Peterson Crofton Judith Mayes Essex Lorri Stout Gaithersburg Rosemary Pryor Pasadena Heidi Pepin Sykesville

MASSACHUSETTS

Zhe Zhang Cambridge Charlotte Baillargeon Hinsdale Ann Sheehy Lawrence Maria Regakis Saugus Sue Bagge West Bridgewater

MICHIGAN

Wendy Ball Battle Creek Jeffrey Hawkins Belmont Jennifer Gilbert Brighton Teri Rasey Cadillac Brenda Smith Curran Ami Binder Hemlock DiAnn Mallehan Kentwood Michelle Collins Lake Orion Lorraine Hickman Lansing Gregory Zotos Livonia Amy Gattuso Madison Heights Catherine Blatnik Okemos Renata White Sault Ste. Marie Barbara McManus-Worm Traverse City Tahnia Fox Trenton Sue Falk Warren

MINNESOTA

Pamela Gorsegner Blaine Summer D’Emison Duluth Pauli Rich Duluth Tami Escher Dumont Andrea Schaak Jordan Joyce Moynihan Lakeville Julie Herrera-Lemler Rochester LaVonne Hegland St. Michael Valerie Benton Sauk Centre Jessica Tessmer Virginia

MISSISSIPPI

Lisa Bynum Brandon Laurie Sledge Brandon Staci Clemmer-Marks Falkner Nancy Jernigan Laurel JoAnna Cash Mitchell Ocean Springs

MISSOURI

Debbie Johnson Centertown Kandy Amerson Independence Linda Stewart Lowry City Sue Evans St. Louis Jennifer Stowell Smithville

MONTANA

Linda Deaver Billings Amy Adams Helena Amanda Monroe Manhattan

NEBRASKA

Debra Waggoner Grand Island Tami Kuehl Loup City Dee Falk Stromsburg

NEVADA

Denise Youles Fallon Cheryl Paychl Henderson Billie Pock Spring Creek

NEW HAMPSHIRE

Jolene Martinelli Derry Anne Ormond Dover Kim Forni Laconia Pattie Prescott Manchester Sarah Vasques Milford

Margaret Drye Plainfield Linda Harrington Windham

NEW JERSEY

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

NEW MEXICO

Charlotte Jaramillo Albuquerque Rd Stendel-Freels Albuquerque Elizabeth Wynne Aztec Molly Seidel Edgewood

NEW YORK

Judy Doepel Ballston Lake Teresa Heaney Belfast Rose Rodwell Bergen Cheryl Wittman Bergen Michelle Jenkins Binghamton Sue McCormick Buffalo Kami Button Cheektowaga Anne Merrill Croghan Angela Mathews Fayetteville Sue Stetzel Gainesville Kimberly Leipham Horseheads Holly Balzer-Harz Malone Linda Wargo Massapequa Luanne Asta New York Kimberly Ludvick Newburgh Rita Sumers Niagara Falls Patricia Townsend Oneonta Jennifer Dempsey Orchard Park Kelly Zdrowak Orchard Park Kristine Chayes Smithtown Melissa Obernesser Utica Susan Seymour Valatie Suellen Pineda Victor Andrea Rivera Westbury

NORTH CAROLINA

Tracy Weinmann Asheville Dave Reed Charlotte Arlene Lenhart Denver Bonnie Blanton Forest City Stacey White Fuquay-Varina Cheryl Perry Hertford Amy Hinzmann Hope Mills Ava Icenhour Taylorsville

NORTH DAKOTA

Amy Lents Grand Forks Diane Randle Maddock

OHIO

Christina Addison Blanchester Shannon Arthur Canal Winchester Gina Fensler Cincinnati Jaclyn Scanlan Dayton Kim Wallace Dennison Jackie Vetter East Liverpool Angela Robinson Findlay Carole Sue Finney Harrisville Diane Shipley Mentor Becky Carver North Royalton Carol Bowles Oxford Susan Kieboam Streetsboro Jenny Leighty West Salem

OKLAHOMA

Jenn Easterby Bartlesville Stacey Feather Jay Nancy Johnson Laverne Shawna Welsh-Garrison Owasso Janet Turner Shawnee

OREGON

Dala Johnson Lebanon Mary Anne Thygesen Portland Darlene Brenden Salem Arisa Cupp Warren

PENNSYLVANIA

Sharon Allen Allentown Rita Reifenstein Evans City Michael Vyskocil Glen Rock Kailey Thompson Harveys Lake Danielle Ulam Hookstown Dawn Lowenstein Huntingdon Valley Teena Petrus Johnstown Tina Repak Mirilovich Johnstown Brianna Breish Lansdale Sharon Liska Leechburg Jenn Porsche Leola Christina Hitchcock Madison Township Joyce Guth Mohnton Cindy Reams Philipsburg Jennifer Snyder Pittsburgh Cherie Sechrist Red Lion Romaine Wetzel Ronks Debbi Barate Seward Nancy Foust Stoneboro Kristin Rosenberg Warminster Patricia Crouse Warren Angelia Sukala Williamsburg

RHODE ISLAND

Renee Murby Johnston Lisa Ghenne West Warwick

SOUTH CAROLINA

Karen Moton Columbia Ronda Eagle Goose Creek Phil Hughes Lexington Jennifer Blanchard Orangeburg

SOUTH DAKOTA

Joan Antonen Arlington Sue Gies Custer Karen Stucky Freeman Nina Vilhauer Mina

TENNESSEE

Margaret McNeil Germantown Kim Higginbotham Knoxville

Kimberly Powell Knoxville Kallee Twiner Maryville Teresa Shupe Mountain City Jennifer Coins Nashville Sharon Manus Smyrna Sherry Bankston Sparta Michelle Brownlee Spring Hill Andrea Bolden Unionville

TEXAS

Amber Massey Argyle Michelle Owens Camp Wood Leilani Smith Clyde Angela Lively Conroe Adriana Torres El Paso Lisa Varner El Paso Pat Stevens Granbury Marietta Slater Justin Debbie Mireles Laredo Kristin Stone Little Elm Patti Darwin Lubbock Jan Marler Murchison Joan Hallford North Richland Hills Melinda Rogers Orange Mary Anne McWhirter Pearland Tina Butler Royse City Debbie Roppolo San Marcos Vickie Friday Martin Scroggins Laura Heinz Victoria

UTAH

Lisa Clawson Avon Lesli Dustin Nibley Arlene Butler Ogden Elisabeth Larsen Pleasant Grove Rebecca Baird Salt Lake City Gaylene Anderson Sandy Holly Lofthouse Washington Stacey Christensen West Valley City

VERMONT

Nancy Mock Colchester

VIRGINIA

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CONTACT US For subscriptions, single issues, payments, account information and other inquiries, contact Customer Care. customercare@ tasteofhome.com tasteofhome.com/ customercare 800-344-6913 (7 a.m.-10 p.m. Central Monday-Friday or 8 a.m.-6 p.m. Central Saturday) To find us online tasteofhome.com facebook.com/tasteofhome pinterest.com/taste_of_home twitter.com/tasteofhome To submit a recipe tasteofhome.com/submit To contact our editors TASTE OF HOME 1610 N 2ND ST STE 102 MILWAUKEE WI 53212-3906 414-423-0100 [email protected] To find out about other Taste of Home products shoptasteofhome.com To sell Taste of Home in your store [email protected] To advertise in Taste of Home [email protected] Mailing list We make a portion of our mailing list available to reputable firms. If you would prefer that we not include your name, please visit tasteofhome.com/privacy.

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RECIPE INDEX

CONTRIBUTOR GUIDELINES

53

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.

RECIPE INDEX EAT SMART Lower in calories, fat and sodium

FAST FIX Make now, eat later

APPETIZERS & SNACKS Baked Pot Stickers with Dipping Sauce 54 Lime Avocado Hummus 53 Pickled Shrimp with Basil 53 Pizza Oyster Crackers 56 Quentin’s Peach-Bourbon Wings 54 Slow Cooker Spinach & Artichoke Dip 12 Smoked Gouda & Roast Beef Pinwheels 53 Taco Meatballs with Dipping Sauce 52 Tasty Tomato Pizza 52

BEVER AGES Rainbow Spritzer 11

BREADS Caramel Nut Breakfast Cake 43 Grandma Nardi’s Italian Easter Bread 42 Grapefruit Poppy Seed Bread 44 Mom’s Chocolate Bread 43 Sausage-Apple Breakfast Bread 43 Upside-Down Banana Monkey Bread 44

DESSERTS Buttermilk Blueberry Scookies 61 Chocolate S’mores Tart 79 Delightful Caramel Bars 66 Lemon Shortbread Cheesecake 65 Maple Pecan Tarts 78 Nutty Caramel Turtles 65 Semisweet Chocolate Mousse 10 Shortbread Fudge Tiramisu 66

MAIN DISHES Apricot Ginger Mustard-Glazed Ham 60 Baked Chicken Chalupas 22  Chardonnay Pork Chops 23 Crazy Delicious Baby Back Ribs 72 Festive Slow-Cooked Beef Tips 74 Grandma’s Cajun Chicken & Spaghetti 72

SLOW COOKER

Done in 30 minutes or less

Set it and forget it

Great-Grandma’s Italian Meatballs 23 Grecian Pasta & Chicken Skillet 21 Green Chili Ribs 76 Irish Spiced Beef 72 Lemony Salmon Patties 86 Mediterranean Chicken Orzo 74 Quick & Easy New Orleans Shrimp 22 Saucy Baked Chicken 68 Slow Cooker Curry Chicken 76 Teriyaki Pineapple Drumsticks 74

SALADS  Honey Kale Currant & Almond Salad 60

Quinoa Tabbouleh 27

SANDWICHES Makeover Reuben Melt 26 Sloppy Ottos 19  Snappy Tuna Melts 18 Weeknight Chicken Parmesan Sandwiches 19 Where’s the Beef 6

SIDE DISHES  Curried Sweet Potato Wedges 33  Rice Pilaf with Apples & Raisins 33

Roasted Carrots & Fennel 33 Roasted Tater Rounds with Green Onions & Tarragon 61  Shredded Gingered Brussels Sprouts 36  Simple Vegetarian Slow-Cooked Beans 76 Slow Cooker Creamed Corn with Bacon 74 Smoky Quinoa with Mushrooms 33 Tangy Baked Seven Beans 36

SOUPS, STEWS & CHOWDERS Italian Sausage & Kale Soup 76 Slow Cooker Pork Pozole 72 The Ultimate Chicken Noodle Soup 16  Veggie Thai Curry Soup 24

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.

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

Submit stories, tips, photos or other nonrecipe content to TASTE OF HOME 1610 N 2ND ST STE 102 MILWAUKEE WI 53212-3906 or email them to us at [email protected]. Please submit high-resolution digital photos as JPEGs at 300 dpi. 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 70.) 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. 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.

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CLASSIC COMEBACK

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Sunny Salmon Surprise—this North Carolina home cook’s all-star salmon patties are made in a muffin tin! Add a splash of bright and buttery lemon sauce to see why they’ve been a favorite of our readers for 20 years and counting. 

These little patties bake up golden brown and have a simple sauce to go with them. They’re impressive for company but easy enough that I can prepare them any time we like. —LORICE BRITT SEVERN, NC PREP: 20 MIN. • BAKE: 45 MIN. • MAKES: 4 SERVINGS

1 can (14³₄ ounces) pink salmon, drained, skin and bones removed ³₄ cup milk 1 cup soft bread crumbs 1 large egg, lightly beaten 1 Tbsp. minced fresh parsley 1 tsp. finely chopped onion ¹₂ tsp. Worcestershire sauce

¹₄ tsp. salt ¹₈ tsp. pepper LEMON SAUCE

2 Tbsp. butter 4 tsp. all-purpose flour ³₄ cup whole milk 2 Tbsp. lemon juice ¹₄ tsp. salt ¹₈ to ¹₄ tsp. cayenne pepper

LOVE FROM OUR FR IENDS ONLINE

These are the best— with no adjustments! The lemon sauce is light and delicious. My husband asks for them often. —TAMARACHRONISTER

I loved the lemony touch. —PAMBERT

1. Preheat oven to 350°. In a large bowl, combine first nine ingredients. Fill eight greased muffin cups with ¼ cup salmon mixture each. Bake for 45 minutes or until browned. 2. Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties. PER SERVING 328 cal., 18 g fat (8 g sat. fat), 127 mg chol., 1,044 mg sodium, 13 g carb., trace fiber, 27 g pro. 2

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TASTEOFHOME.COM FEBRUARY | MARCH 2016

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