Innholdsfortegnelse for November 2013 i Taste of Home

AST WEEK, MY HUSBAND AND I TOOK A DEEP BREATH AND PUT OUR HOUSE UP FOR SALE. A lot of love has gone Into Our Little piece of countryside, but it’s time to downsize. We’re thinking about a condo. My daughters, ages 22 and 18, were shocked when they learned of the plan—and then super-irritated about having to participate in the downsizing part. Later, when we signed the listing agreement, the older one cried. I cried, too. Then I recalled another time, when my mother moved from her big suburban nest into a much smaller townhouse. We were blue with memories. But she smoothed our feathers with one of her more memorable Mom-isms: “Home isn’t a place. It’s people.” That motherly sentiment fits this magazine, too. In all senses, Taste…

Our traveling Cooking School team shares its top Thanksgiving secrets. Spice Up Your Brine "I will not roast a turkey without brining it first! Buy a bird that hasn’t been basted (look for the word ‘natural’ or a label that lists no added ingredients). In my brine, I combine salt, brown sugar, lemon halves and fresh herbs like thyme and sage. The result is a moist, juicy turkey that has everyone asking for more." Temp That Turkey “Insert the meat thermometer into the thickest part of the thigh, close to the crease where the breast begins. Be careful not to hit bone! You’re looking for a reading of 180 degrees.” COOKING SCHOOL PRO KRISTI LARSON BOUNTIFUL, UT Carve It Tableside—In Two Easy Steps! 1 With the turkey breast side up…

A standard slice of chocolate eggnog pie is packed with almost 500 calories and 27 g of fat. Oof. Here’s a feel-good riff from reader Keri Whitney of Sunnyvale, Texas. Reduced-fat ingredients knock out 200 calories and more than half the fat from her don’t-mind-if-I-do dessert, giving you even more to rejoice about this season. EAT SMART Chocolate Eggnog Pie Reduced-fat eggnog means this creamy pie is spiced just right. It’s a light treat for topping off a holiday meal. —Keri Whitney Sunnyvale, TX PREP: 45 MIN. + CHILLING MAKES: 8 SERVINGS 1/2 cup all-purpose flour 1/3 cup ground walnuts 3 tbsp. brown sugar 1 tbsp. baking cocoa 1/4 cup reduced-fat butter, melted FILLING 1/2 cup sugar 2 tbsp. cornstarch 2 cups reduced-fat eggnog 21/2 tsp. unflavored gelatin 1/2 cup…

The SPRINGFORM Pull out the pedestal—this pan’s the secret to a holiday table filled with sky-high delights. Heavenly Mint Brownie Dessert With layers of rich brownie, melt-in-your-mouth mint and smooth ganache, this dessert is truly incredible.—REBEKAH RADEWAHN WAUWATOSA, WI PREP: 30 MIN. + CHILLING BAKE: 20 MIN. + COOLING MAKES: 12 SERVINGS 2 oz. unsweetened chocolate, chopped 1/4 cup butter, cubed 2 eggs 1 cup sugar 1/8 tsp. salt 1/2 cup plus 2 Tbsp. all-purpose flour 12 mint Andes candies, chopped FILLING 12 oz. cream cheese, softened 6 Tbsp. butter, softened 1 pkg. (10 to 12 oz.) white baking chips 1 Tbsp. shortening 1/2 tsp. peppermint extract 3 to 4 drops green food coloring, optional 12 mint Andes candies, chopped GANACHE 9 oz. semisweet chocolate, chopped 1 cup heavy whipping…

Welcome to bring-a-dish season. And when it comes to the homiest of all sides—creamy, roasty, buttery or crispy potatoes—you just can’t share enough. Cheese & Herb Potato Fans On top of tasting great, this is a downright fun way to serve potatoes. The fresh herbs, butter and cheeses are just what a good potato needs. —SUSAN CURRY WEST HILLS, CA PREP: 15 MIN. • BAKE: 55 MIN. MAKES: 8 SERVINGS 8 medium potatoes 1/2 cup butter, melted 2 tsp. salt 1/2 tsp. pepper 2/3 cup shredded cheddar cheese 1/3 cup shredded Parmesan cheese 2 Tbsp. minced fresh chives 2 Tbsp. minced fresh sage 2 Tbsp. minced fresh thyme 1. Preheat oven to 425°. With a sharp knife, cut each potato into 1/3-in. slices, leaving slices attached at the bottom; fan…

HO-HO-HOMEMADE TURN THE PAGE TO ENTER YOUR BEST HOLIDAY EATS. Cookie Queen Q: Hello, Milissa. How did you come up with these pretty little prizewinners? A: My friends and I started our own “cupcake wars.” I found a cupcake recipe with gin in it and decided to make Lime & Gin Coconut Macaroons instead. We also have an annual cookie exchange where we crown a queen. I’ve been Cookie Queen two years in a row. The gin macaroons I developed make a great gift. I use a lime green bag, add a dozen cookies and attach a mini gin bottle. That pushes everyone over the edge! Holiday Cheer The traditions at your table make for a happy holiday season. If you share it on Thanksgiving, Christmas, Hanukkah or New Year’s,…

Pipe guests’ first names or initials onto the turkey tummies. Instant place cards! All-Star Aunt I DESIGNED THESE TURKEYS JUST FOR TASTE OF HOME. I’m pretty creative in the kitchen, so when my niece was growing up, instead of buying her gifts I’d invite her to spend the day cooking with me. Now she has a 1-year-old daughter, and we’ll start making treats like these for her—and eventually with her—when she’s older. My niece just got back from Hawaii, where she was in the Air Force. Any time we spend together is special. Pretzel Turkey Treats These crunchy, chewy treats are too cute. Get your kids in the Turkey Day spirit by working on them together. They also make great edible favors. —LORRI REINHARDT BIG BEND, WI PREP: 2 HOURS…

Share your own recipe creations today at tasteofhome.com/submit. You could be in Taste of Home! We’re looking for your recipes in these categories: ALL-AMERICAN THANKSGIVING Sure, it’s a national holiday, but every region does it differently. We want to know what’s on your table, from Cajun-fried turkey and chestnut stuffing to cranberry sweet potatoes and chipotle-pumpkin pie. Send the main dishes, sides and desserts that make your Turkey Day. SQUASH SPECIALS Load up at the farm stand; it’s squash season. Share your healthy 30-minute main dishes featuring gourds in all their fabulous forms: Southwest stuffed acorn squash, butternut risotto, spaghetti squash tacos—you tell us. SAUCY PASTAS Whether they’re from a package or from scratch, send all those fun pastas in your recipe box. Think tortellini with spicy sausage and spinach,…

Pumpkin Tartlets Refrigerated pie pastry and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. For an extra special touch, top with marshmallows. —JESSIE OLESON SANTA FE, NM PREP: 20 MIN. • BAKE: 40 MIN. + COOLING MAKES: 16 TARTLETS 1 pkg. (15 oz.) refrigerated pie pastry 1 can (15 oz.) solid-pack pumpkin 1 can (12 oz.) evaporated milk 3/4 cup sugar 2 eggs 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves Miniature marshmallows, optional 1. Preheat oven to 425°. Unroll each pastry sheet; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray. 2. In a bowl, whisk pumpkin, milk, sugar,…

Who says you can’t eat a morning meal at night? When your family is hungry in a hurry, these speedy rise-and-shine suppers get the job done deliciously. FAST FIX Marmalade French Toast Sandwiches I change up these warm, filling sandwiches to be sweet or savory, but they’re always a treat. All it takes is a different jelly or jam. Try hot pepper jelly when you want a little sizzle. —DANIELLE LORING LEWISTON, ME START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS 1 container (8 oz.) whipped cream cheese 12 slices sourdough bread 3/4. cup orange marmalade 4 eggs 2 Tbsp. 2% milk Maple syrup, optional 1. Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk. 2.…

EAT SMART Roasted Butternut Tossed Salad This salad makes an easy and special side dish for Thanksgiving dinner, and it’s packed with nutritious veggies, almonds, berries and squash. —KATIE WOLLGAST FLORISSANT, MO PREP: 20 MIN. + COOLING • BAKE: 20 MIN. MAKES: 8 SERVINGS 4 cups cubed peeled butternut squash (about 1 lb.) 1 large onion, chopped 1 tbsp. honey 1/2 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. pepper 1 pkg. (6 oz.) fresh baby spinach 2 cups coarsely chopped iceberg lettuce 1/2 cup shredded fat-free cheddar cheese 6 tbsp. reduced-fat poppy seed salad dressing, divided 1/2 cup seasoned stuffing cubes 1/2 cup dried cranberries 1/4 cup slivered almonds, toasted 4 bacon strips, cooked and crumbled 1. Preheat oven to 400°. In a large bowl, toss squash and onion…

Glazed Gingerbread Cake This is a favorite dessert during the holidays and for special occasions. I kept the glaze simple since the cake itself is so delicious. —EDITH EKSTEDT PASO ROBLES, CA PREP: 25 MIN. • BAKE: 55 MIN. + COOLING MAKES: 12 SERVINGS CAKE 1 cup raisins 1 cup molasses 1/2 cup packed brown sugar 1/3 cup each strong brewed coffee, orange juice and canola oil 3 eggs 3 cups whole wheat flour 1/4 cup nonfat dry milk powder 1 Tbsp. ground ginger 1 Tbsp. grated orange peel 1 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. each ground cinnamon, mace and nutmeg GLAZE 21/2 cups confectioners’ sugar 4 Tbsp. milk 2 Tbsp. butter, melted 1/4 tsp. vanilla extract 1. Preheat oven to 350°. Grease and flour…

“My husband, Ken, once told me about a deli in his hometown—Queens, New York—that made the best sour cream marble cake. Even though he’s the baker in our family, I re-created it to surprise him. It worked.”—LORETTA LAWRENCE Marvelous Marble Cake Pound cake batter with melted chocolate makes the best marble cake. It’s a staple at our parties and a treat with a cup of coffee. —LORETTA LAWRENCE MYRTLE BEACH, SC PREP: 45 MIN. • BAKE: 20 MIN. + COOLING MAKES: 16 SERVINGS 4 oz. bittersweet chocolate, chopped 3 Tbsp. plus 11/4 cups butter, softened, divided 2 cups sugar 5 eggs 3 tsp. vanilla extract 21/4 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup sour cream 1/2 cup miniature semisweet chocolate chips, optional FROSTING 3/4 cup…

Send your recipes! WHAT’S ON YOUR SUNDAY DINNER TABLE? Share a favorite meal at tasteofhome.com/submit. Just click the Sunday Dinner link to tell your story. EAT SMART Savory Braised Chicken with Vegetables Here’s one of my own family’s best comfort dishes. It tastes a lot more complicated than it actually is. —MICHELLE COLLINS LAKE ORION, MI PREP: 15 MIN. • COOK: 40 MIN. MAKES: 6 SERVINGS 1/2 cup seasoned bread crumbs 6 boneless skinless chicken breast halves (4 oz. each) 2 Tbsp. olive oil 1 can (141/2 oz.) beef broth 2 Tbsp. tomato paste 1 tsp. poultry seasoning 1/2 tsp. each salt and pepper 1 lb. fresh baby carrots 1 lb. sliced fresh mushrooms 2 medium zucchini, sliced sliced French bread baguette, optional 1. Place bread crumbs in a shallow…

1 Cornucopia Snacks are irresistible to guests of any age. First, whip up a sweet snack mix of your choice—I use honey-roasted peanuts, Cinnamon Burst Cheerios and dried fruit. Roll waffle cones in melted semisweet chocolate, then in gold sanding sugar. Rest on waxed paper. When set, fill with snack mix and nibble away. —MANDY HEASTON GREELEY, CO Head to Mandy’s blog for more clever holiday eats. gourmetmomonthego.com I make Pilgrim Doughnut Ships. Cut a sail out of paper. Bend it vertically and make two small slits. Thread a pretzel stick “mast” through the slits and push the pretzel into the inner edge of a mini doughnut. Cut a triangle flag out of strawberry Fruit by the Foot and wrap it around the pretzel. Then eat it all up, except…

After a bit of pre-sleep prep, wake to risen sweet roll dough that’s ready to shape in tons of tempting ways. Easy Overnight Dough Love this dreamy dough! Put it in the refrigerator overnight. Then create cinnamon rolls, dinner rolls (I shape mine into Rudolph lookalikes) or holiday wreaths. Or use the dough to mix and match: Take half the dough to make a dozen cinnamon rolls or 18 reindeer rolls or one wreath. PREP: 15 MIN. + CHILLING 2 pkg. (1/4. oz. each) active dry yeast 2 pkg. (1/4 oz. each) active dry yeast 11/2 cups warm water (110° to 115°) 2 eggs 1/2 cup butter, softened 1/2 cup sugar 2 tsp. salt 53/4 to 61/4 cups all-purpose flour 1. In a small bowl, dissolve yeast in warm water.…

You’re only 30 minutes away from head-to-toe happiness with these homemade soups and chowders. Share the love with every spoonful. EAT SMART FAST FIX Veggie Chowder This brothy soup with potatoes, carrots and corn is so easy to put together for dinner. And since it’s not too heavy, it also makes a light side for a sandwich. —VICKI KERR PORTLAND, ME START TO FINISH: 30 MIN. MAKES: 6 SERVINGS (13/4. QT.) 2 cups cubed peeled potatoes 2 cups reduced-sodium chicken broth 1 cup chopped carrots 1/2 cup chopped onion 1 can (143/4 oz.) cream-style corn 1 can (12 oz.) fat-free evaporated milk 3/4 cup shredded reduced-fat cheddar cheese 1/2 cup sliced fresh mushrooms 1/4 tsp. pepper 2 Tbsp. bacon bits 1. In a large saucepan, combine potatoes, broth, carrots and…

“I use a small ice cream scoop to form same-size meatballs. But if you prefer to use your hands, keep them wet to prevent sticking.”—JEANNE HOLT Mushroom, Walnut & Thyme Cheesecake Add whole wheat bread crumbs to the crust for even more nuttiness.—ERIKA SZYMANSKI PULLMAN, WA PREP: 35 MIN. + COOLING BAKE: 25 MIN. + CHILLING MAKES: 24 SERVINGS 1 cup dry bread crumbs 1/4 cup butter, melted FILLING 1 tbsp. butter 1/2 lb. baby portobello mushrooms, chopped 1 garlic clove, minced 1/3 cup chopped walnuts 1 tbsp. minced fresh thyme or 1 tsp. dried thyme 1 tsp. reduced-sodium soy sauce 1/4 tsp. white pepper 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup plain Greek yogurt 2 eggs, lightly beaten 1. Preheat oven to 325°. In a small…

Pumpkin Swirl Bread Pumpkin, nuts and dates pack this enticing golden bread with flavor. There’s a surprise inside—every slice has a sweet cream-cheesy center. —CINDY MAY TROY, MI PREP: 15 MIN. • BAKE: 65 MIN. + COOLING MAKES: 3 LOAVES (16 SLICES EACH) FILLING 2 pkg. (8 oz. each) cream cheese, softened 1/4 cup sugar 1 egg 1 Tbsp. milk BREAD 3 cups sugar 1 can (15 oz.) solid-pack pumpkin 4 eggs 1 cup canola oil 1 cup water 4 cups all-purpose flour 4 tsp. pumpkin pie spice 2 tsp. baking soda 11/2 tsp. ground cinnamon 1 tsp. salt 1 tsp. baking powder 1 tsp. ground nutmeg 1/2 tsp. ground cloves 1 cup chopped walnuts 1 cup raisins 1/2 cup chopped dates 1. Preheat oven to 350°. Grease and flour…

YORKTOWN HEIGHTS, NY EAT SMART Braised Hanukkah Brisket My mom always used the most marbled brisket she could find for this recipe. PREP: 25 MIN. COOK: 21/2. HOURS MAKES: 12 SERVINGS (4 CUPS VEGETABLES) 2 tbsp. canola oil 1 fresh beef brisket (4 to 5 lbs.) 3 celery ribs, cut into 1-in. pieces 3 large carrots, cut into 1/4-in. slices 2 large onions, sliced 1 lb. medium fresh mushrooms 3/4 cup cold water 3/4 cup tomato sauce 3 tbsp. Worcestershire sauce 1 tbsp. prepared horseradish 1. In a Dutch oven, heat oil over medium heat. Brown brisket on both sides. Remove from pan. 2. Add celery, carrots and onions to same pan; cook and stir 4-6 minutes or until crisp-tender. Stir in mushrooms, water, tomato sauce, Worcestershire sauce and horseradish.…

Send your recipes! MAKE MOM PROUD — AND MAKE $100 You may see your story here! Go to tasteofhome.com/submit to brag up Mom and share her best recipes. MY FAMILY FLED FROM THAILAND TO WOODSTOCK, MINNESOTA, TO ESCAPE THE COMMUNISTS WHEN I WAS 11. Minnesota in January was a world away from our tropical monsoon climate. We had never seen snow—or the oatmeal, pancakes and scrambled eggs the church ladies made us for breakfast. Because we barely spoke English, we couldn’t ask what we were eating. But one day we spotted four small plastic bags of rice at a tiny store nearby when our sponsors from the First American Reformed Church took us there. Eventually, we found fish sauce and soy sauce, too—just enough Asian ingredients to overcome our homesickness.…

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