Taste of Home September-October 2013

You all have a spot at the table. A RECENT READER LETTER MADE ME SMILE. “It’s fun to make a recipe from someone in another state, and then tell my family who the person is and where she lives as we eat our meal,” writes Treva List from Modesto, California. “My friend told me I was a good cook. I said I just had some real good recipes!” Sharing recipes with one another is an act of kindness you do every day. You are the best at it. Some of my favorites from this issue: BACK TO SCHOOL First-day flutters don’t stand a chance. Stock your freezer with awesome make-ahead comforts like Chicken Potpie from Karen Johnson of Bakersfield, California, on page 37. Have the best first day ever. Even…

These adorable treats are actually sugar-glitzed doughnut holes. How ’bout them apples? Turn the page to find out just how ridiculously simple they are to make. PLAY WITH YOUR FOOD DOUGHNUT HOLE APPLES Make your own bushel of sweetness in four easy steps. What You Need: Unglazed doughnut holes 1 cup powdered sugar 3 to 4 Tbsp. milk Colored sugars or sprinkles Chocolate licorice Green Fruit Roll-Ups Scissors Skewers Waxed or parchment paper 1 Make a simple glaze by mixing powdered sugar and milk. Next, thread three doughnut holes onto a wooden skewer. Set the skewer on top of the bowl of glaze. Spoon glaze over the doughnuts, allowing excess to drip off. 2 Now the fun part: Fill small bowls with red and green colored sugars or sprinkles. Simply…

EAT SMART Chicken and Dumpling Soup It’s a classic that all cooks should have in their recipe boxes, and this version is tried-and-true. My husband, who’s not very fond of leftovers, says he would eat this every day of the week if I let him. —MORGAN BYERS BERKLEY, MI PREP: 25 MIN. • COOK: 40 MIN. MAKES: 4 SERVINGS 3/4 lb. boneless skinless chicken breasts, cut into 1-in. cubes 1/4 tsp. salt 1/3 tsp. pepper 2 tsp. olive oil 1/4 cup all-purpose flour 4 cups reduced-sodium chicken broth, divided 1 cup water 2 cups frozen French-cut green beans 11/2 cups sliced onions 1 cup shredded carrots 1/4 tsp. dried marjoram 2/3 cup reduced-fat biscuit/baking mix 1/3 cup cornmeal 1/4 cup shredded reduced-fat cheddar cheese 1/3 cup fat-free milk 1. Sprinkle…

FAST FIX Sage & Browned Butter Ravioli After having a similar dish in Italy, we came home and planted sage in our garden to be sure we could re-create it. This pasta makes a quick and easy weeknight supper using the fruits of our labor, and it always brings back fond memories of our trip. —RHONDA HAMILTON PORTSMOUTH, OH START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS 1 pkg. (20 oz.) refrigerated cheese ravioli or 2 pkg. (9 oz. each) mushroom agnolotti 1/2 cup butter, cubed 1/2 cup coarsely chopped fresh sage 1/2 tsp. salt 1/2 Tbsp. lemon juice 1/2 cup shredded Parmesan cheese 1. Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring…

EAT SMART FAST FIX Snow Peas & Beef Stir-Fry Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable. Warm up ready-toserve brown rice and supper is on the table (with one less pan to wash). —DONNA LINDECAMP MORGANTON, NC START TO FINISH: 30 MIN. MAKES: 6 SERVINGS 1/2 cup reduced-sodium soy sauce 1/2 cup sherry or water 2 Tbsp. cornstarch 2 tsp. sugar 2 Tbsp. canola oil, divided 2 garlic cloves, minced 1 beef top sirloin steak (11/2 lbs.), thinly sliced 1/2 lb. sliced fresh mushrooms 1 medium onion, cut into thin wedges 8 oz. fresh snow peas Hot cooked rice 1. In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer ¼ cup mixture to a large bowl; stir…

It’s the enchilada’s signature elements—melty cheese, lightly fried tortillas and a rich beefy filling—that tarnish its divine reputation, packing in the fat, calories and cholesterol. But reader Holly Baber cleans up the enchilada’s act by stuffing whole wheat tortillas with reduced-fat cheese, lean ground turkey, black beans and veggies, giving this spicy classic new life. EAT SMART Black Bean Turkey Enchiladas My best friend and I created this recipe because we wanted a meal that’s easy to prepare, affordable and nutritious. With our hectic schedules, it’s a relief to have these wholesome enchiladas waiting for us in the freezer. —HOLLY BABER SEATTLE, WA PREP: 35 MIN. • BAKE: 15 MIN. MAKES: 14 SERVINGS 11/4 lbs. lean ground turkey 1 small onion, chopped 1 tsp. reduced-sodium taco seasoning 1/2 tsp. ground…