Innholdsfortegnelse for November 2015 i Taste of Home

I’ve said it before (probably in this column) and I’ll no doubt say it again: I love Thanksgiving. Not only is it my favorite cooking holiday, but I also love the gathering part—welcoming all of our kids and good friends into our home, eating too much, sharing quality time together. And, yes, on this day, I consider lounging around the TV for football and old movies quality time! Speaking of TV, for a few years now we’ve enjoyed a lovely relationship with the great folks at the show Home & Family on the Hallmark Channel. Like you, they just love Taste of Home recipes. So once a month, host Cristina Ferrare picks out a favorite from the magazine or one of our new cookbooks and whips it up on-air while…

EAT SMART FAST FIX Toasted Ravioli Puffs I call toasted ravioli a “fan favorite” because it disappears faster than I can crank it out. With just five awesome ingredients, this recipe is a must-make for all my get-togethers. —KATHY MORGAN TEMECULA, CA 24 refrigerated cheese ravioli 1 Tbsp. reduced-fat italian salad dressing 1 Tbsp. italian-style panko (Japanese) bread crumbs 1 Tbsp. grated Parmesan cheese Warm marinara sauce 1. Preheat oven to 400°. Cook ravioli according to package directions; drain. Transfer to a greased baking sheet. Brush with salad dressing. In a small bowl, mix bread crumbs and cheese; sprinkle over ravioli. 2. Bake 12-15 minutes or until golden brown. Serve with marinara sauce. PER PIECE 21 cal., 1 g fat (trace sat. fat), 3 mg chol., 43 mg sodium, 3 g…

Butternut Squash Oven Risotto Squash and beer make my risotto delicious. Plus, making it in the oven cuts down hands-on time. Win-win. —KATIE FERRIER GAGE HOUSTON, TX PREP: 20 MIN. BAKE: 30 MIN. MAKES: 10 SERVINGS (3/4 CUP EACH) 6 cups cubed peeled butternut squash (1 in.) 4 Tbsp. olive oil, divided ½ tsp. salt ¼ tsp. pepper 1 carton (32 oz.) chicken broth 1 cup water 1 small onion, chopped 2 cups uncooked arborio rice 2 garlic cloves, minced 1 cup beer 2 Tbsp. butter ½ tsp. chili powder ¼ tsp. ground nutmeg 1 cup grated parmesan cheese 1. Preheat oven to 375°. Place squash in a greased 15x10x1in. baking pan. Sprinkle with 2 Tbsp. oil, salt and pepper; toss to coat. Roast on a lower oven rack 3035…

EAT SMART FAST FIX Ribbon Salad with Orange Vinaigrette Three different veggies are peeled into ribbons for this salad. Set the raisins and extra dressing on the side for people to use as they like. START TO FINISH: 30 MIN. MAKES: 8 SERVINGS 1 medium zucchini 1 medium cucumber 1 medium carrot 3 medium oranges 3 cups fresh baby spinach 4 green onions, finely chopped ½ cup chopped walnuts ½ tsp. salt ½ tsp. pepper ½ cup golden raisins, optional VINAIGRETTE ¼ cup olive oil 4 tsp. white wine vinegar 1 tbsp. finely chopped green onion 2 tsp. honey ¼ tsp. salt ¼ tsp. pepper 1. Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips. 2. Finely grate enough peel from oranges to measure 2…

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OUR SISTER MAGAZINE just got a makeover. All the fast, fresh home cooking you need and love is now packed into a new grab-and-go size you can take anywhere. Plus, it’s making its debut on newsstands . So pick up an extra copy for a friend or neighbor who’ll be asking for this incredible magic bar recipe, straight from the October/November issue of Simple & Delicious. Find it at your grocery store. Pumpkin Delight Magic Bars I improvised these bars the same way my mother always did: by throwing together ingredients with flavors of the holiday. With every bite we honor Mom, the tradition of family and sharing special moments. —LISA GLASSMAN BOYNTON BEACH, FL PREP: 20 MIN. BAKE: 45 MIN. + COOLING MAKES: 2 DOZEN 1 pkg. (11 oz.)…

EAT SMART 5 INGREDIENTS Roasted Sweet Potatoes with Dijon & Rosemary After moving to Alabama, I learned that my friends and co-workers love sweet potatoes. I roast the potatoes with Dijon, fresh rosemary and a touch of honey. —TAMARA HURON NEW MARKET, AL PREP: 10 MIN. BAKE: 25 MIN. MAKES: 4 SERVINGS 2 medium sweet potatoes (about 1½ lbs.) 2 Tbsp. olive oil 2 tsp. Dijon mustard 2 tsp. honey 1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed ¼ tsp. each salt and pepper Preheat oven to 400°. Peel and cut each sweet potato lengthwise into 1-in.-thick wedges; place in a large bowl. Mix remaining ingredients; drizzle over potatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast 25-30 minutes or until tender, stirring…

“I took these to a cookie exchange and everyone raved. I usually double the recipe—they’re so easy. They taste kind of like a lemon bar in cookie form.” —KEN GRANTS Buttery Spritz Cookies Make playful shapes, and bring out the sprinkles and chocolate candy coating. This dough is easy to work with, and the cookies turn out so tender. —BEVERLY LAUNIUS SANDWICH, IL PREP: 20 MIN. BAKE: 10 MIN./BATCH + COOLING MAKES: ABOUT 7½ DOZEN 1 cup butter, softened 1¼ cups confectioners’ sugar ½ tsp. salt 1 large egg 1 tsp. vanilla extract ½ tsp. almond extract 2½ cups all-purpose flour colored sugar and sprinkles, optional Melted chocolate candy coating, optional 1. Preheat oven to 375°. In a large bowl, cream butter, confectioners’ sugar and salt until light and fluffy.…

We put HOMEMADE GREEN CHILI on our mashed potatoes instead of gravy. —YVETTE VALDEZ LONGMONT, CO We love HORSERADISH MASHED! I just mix in a couple of tablespoons of creamy horseradish while mashing. Incredible! —CHERYL BLOODE NEW CARLISLE, IN I USE LEFTOVER MASHED POTATOES TO MAKE FISH CAKES. Shred grilled or blackened fish, mix in the mashed potatoes, form into patties, coat with panko bread crumbs and fry in a skillet. —BROOKE TESTERMAN VICTORIA, TX If there are any leftovers, they go into the freezer. I USE THEM AS A THICKENER WHENEVER I MAKE CHOWDER. —STACY LANGLEY YELM, WA I make a MASHED POTATO PIZZA: Start with pizza crust with cheddar cheese par-baked in a deep-dish pan (I use a round cake pan); add warm mashed potatoes, real bacon bits…

FAST FIX Cornflake-Coated Baked French Toast When I need to feed a crowd, out comes my tried-and-true baked French toast. It’s been “breakfast for dinner” for many hungry Air Force cadets. START TO FINISH: 25 MIN. MAKES: 6 SERVINGS (1 CUP SYRUP) 2 large eggs ½ cup 2% milk ½ tsp. salt ½ tsp. vanilla extract 1 cup cornflake crumbs 6 slices Texas toast ¼ cup butter, melted CINNAMON SYRUP ⅔ cup sugar ⅓ cup light corn syrup 2 Tbsp. water ½ tsp. ground cinnamon ⅓ cup evaporated milk or 2% milk 1½ tsp. butter ¼ tsp. almond extract 1. Preheat oven to 450°. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg…

Creamy Butternut Squash & Sage Soup This comforting soup gets extra rich when I use an immersion blender to puree it. It’s a homey dream even without cream. —NITHYA KUMAR DAVIS, CA PREP: 20 min. COOK: 50 min. MAKES: 4 servings 4 cups cubed peeled butternut squash 1 Tbsp. olive oil 2 Tbsp. minced fresh sage ¼ tsp. salt ¼ tsp. pepper SOUP 1 Tbsp. olive oil 2 Tbsp. butter, divided 1 medium onion, chopped 1 garlic clove, minced 3/4 tsp. salt ¼ to ½ tsp. crushed red pepper flakes ⅛ tsp. pepper 4 cups water 1 medium sweet potato, chopped 1 medium carrot, chopped 1. Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat.…

FIND IT! Chatham Carving Set $40 pier1.com Roasted Sage Turkey with Vegetable Gravy A simple rub, some fresh herbs and a new way to roast make a Norman Rockwellstyle bird with a rich gravy that you’ll want to ladle over everything. —BETHANY JACOBSON TASTE OF HOME LEAD PREP COOK PREP: 30 MIN. + CHILLING BAKE: 2 HOURS 10 MIN. + STANDING MAKES: 16 SERVINGS (3½ CUPS GRAVY) 1 turkey (14 to 16 lbs.) 1 Tbsp. kosher salt 1 tsp. ground sage ½ tsp. garlic powder 1 large onion, chopped 3 celery ribs, chopped 3 medium carrots, chopped 1¼ cups water, divided 3 Tbsp. canola oil ½ tsp. freshly ground pepper ¾ cup white wine 3 fresh sage sprigs 4 fresh thyme sprigs GRAVY 1 to 1½ cups reduced-sodium chicken broth or…

THE GLITCH My dough is too crumbly. THE FIX Master measuring— accurately. Instead of scooping dry ingredients right from the bag, spoon them into a dry measuring cup. Level it off by sweeping a flat spatula or knife across the top. This keeps the contents fluffy and not packed inside. THE GLITCH My cookies come out in different, uneven sizes. THE FIX Get portion-perfect with a cookie scoop. Scope out your favorite kitchen-supply store for a sturdy ice cream or cookie scoop. Bakers love the ones with squeeze handles that easily pop out dough in matching drops. There are many sizes, but you really need only 1-teaspoon, 1-tablespoon and 2-tablespoon scoops. THE GLITCH I have a hard time rolling my slice-and-bake cookies into a log, and knowing where to slice…

Holiday Starters TURN THE PAGE TO ENTER YOUR MERRIEST APPETIZER RECIPES. Trot Out the Turkey ALL THINGS THANKSGIVING CONTEST GRAND PRIZE WINNER Q: What inspired your alternative to the classic whole turkey? A: For years, I’d thought my traditional turkey was dry—I had to smother it in gravy. I saw a TV chef break down a turkey as you would a chicken. Genius. I bought only breasts and drumsticks the next year, and for the first time, there were no leftovers. Any tips for home cooks trying your blue-ribbon recipe? It takes some time to get all those layers of flavor, so make sure you plan ahead. Luckily, it isn’t hard work. I get the turkey breast started Tuesday night. An overnight brine, then a day with the rub, and…

Feeding 400 for the holidays may not be easy, but for Eddie and Dani Walker, owners of Edany B.L.T. in Traverse City, Michigan, it’s a dream fulfilled. “When we opened our restaurant, we wanted to serve incredible food and help others, too. Now we serve holiday meals to anyone who needs one.” The Walkers speak from experience: “We’ve been homeless ourselves. We know it’s hard to find somewhere to eat on any given day, or if you’ll eat at all.” The community pitches in, donating food, money, decorations and time. “For our first Thanksgiving dinner, 30 volunteers came before the guests did. It was the truest definition of community.” They deck the restaurant with white tablecloths and cheery music as roasting turkey scents the air. “We set up a table…

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403 EGGS BENEDICT vs. QUICHE LORRAINE 237 BREAKFAST BATTLE Taste of Home Facebook fans weighed in on which eggy dish gets them up and at ’em. Classic eggs Benedict forever. (And not the Cheez Whiz version.) —ELAINE PERKINS WEST CHESTER, OH California-style with avocado. —PATTY HOSBAND ANAHEIM, CA I’ve made eggs Benedict every year for the last 34 years on our wedding anniversary. —KATHY RETHLAKE BEHNEN HIGHLANDS RANCH, CO New Orleans-style eggs Benedict with crabcakes. —ERIN SNEDDON FLORIMONTE CINCINNATI, OH You can’t beat a good hollandaise! —BOB ZAMUDIO MENIFEE, CA FAST FIX Eggs Benedict with Homemade Hollandaise Best advice for this brunch classic: Don’t skimp on the hollandaise! —BARBARA PLETZKE HERNDON, VA START TO FINISH: 30 MIN. MAKES: 8 SERVINGS 4 large egg yolks 2 Tbsp. water 2 Tbsp. lemon…