Taste of Home September - October 2015

We have big cranberry fans in my family, myself included. That bright, tart flavor just makes us happy. And the fact that the berries are so nutritious is a big bonus. Cranberry juice has been my daughter Jess’ favorite from the time she was a toddler. Of course, cranberries have always held a hallowed spot on my mom’s Thanksgiving table, and now mine. It prompts the annual question: “Why don’t we have cranberries more often?” Why indeed? Here in Wisconsin, where more than half the world’s cranberries are grown, harvest season is now upon us. So Senior Editor Emily Tyra and our photography team set off to the northern marshes to learn how to work those little red gems into family menus anytime. Start with berry farmer Lisa Potter’s Baked…

EAT SMART FAST FIX Parmesan Crisp Baked Apples A dear friend and I wanted to make an easy apple crisp. We made a Parmesan filling, stuffed the apples and baked them whole. They were a hit! —SUE STETZEL GAINESVILLE, NY field editor START TO FINISH: 25 MIN. MAKES: 2 SERVINGS 2 small Braeburn or Gala apples ¼ cup grated Parmesan cheese 3 Tbsp. quick-cooking oats 2 Tbsp. all-purpose flour 2 Tbsp. brown sugar Dash ground nutmeg 1 Tbsp. butter, melted Additional grated Parmesan cheese, optional 1. Preheat oven to 350°. Cut a ¼-in. slice off top of each apple. Core apples, leaving bottoms intact; place in a microwave-safe 8-in.-square baking dish. Microwave, covered, 3-4 minutes or until apples are tender. 2. In a small bowl, mix cheese, oats, flour, brown…

Weeknight Ravioli Lasagna Spread 1/ 2 cup hot pasta sauce into a greased 11x7-in. baking dish. Layer with 3 cups frozen meat or cheese ravioli (no need to thaw), 11/2 cups fresh spinach, 1/2 cup mozzarella cheese and 1 cup of hot pasta sauce; repeat layers. Sprinkle top with 1/ 2 cup mozzarella. Bake, uncovered, at 350° for 45 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving. —PAMELA NICHOLSON FESTUS, MO…

Peanut Bars My mother taught me and my four brothers and three sisters to cook and bake. Thank goodness. —REN REED TAVARES, FL PREP: 20 MIN. • BAKE: 20 MIN. + COOLING MAKES: 2 CAKES (20 PIECES EACH) 1 cup butter, softened 2 cups sugar 1 cup creamy peanut butter 2 large eggs 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking powder 1 cup water ½ cup 2% milk FROSTING ¾ cup creamy peanut butter ¼ cup butter, softened 3¾ cups confectioners’ sugar 5 to 6 Tbsp. 2% milk 1 cup chopped unsalted peanuts 1. Preheat oven to 350°. Grease two 13x9-in. baking pans. 2. In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well…

EAT SMART Muffin Tin Tamale Cakes We needed snack inspiration beyond PB&J. Tamales are popular here in the Southwest but so much work. These muffins have all the flavor but no fuss. —SUZANNE CLARK PHOENIX, AZ PREP: 25 MIN. • BAKE: 20 MIN. MAKES: 2 DOZEN 2 pkg. (8½ oz. each) corn bread/muffin mix 1 can (14¾ oz.) cream-style corn 2 large eggs, lightly beaten 1½ cups (6 oz.) shredded reduced-fat Mexican cheese blend, divided 1½ cups chopped cooked chicken breast ¾ cup red enchilada sauce 1. Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce. 2. Fill each of 24 foil-lined muffin cups with 2 Tbsp. batter.…

Crescent Dough Crackers Unroll 1 sheet of crescent roll dough and flatten slightly. Sprinkle with poppy seeds, sesame seeds, coarse salt and Italian seasoning before cutting with leaf-shaped cookie cutters. Bake at 375° for 10–12 minutes or until golden brown. HIDDEN OBJECT Spot the gourd in the issue and you could win a Taste of Home cookbook. Find it? Go to tasteofhome.com/hiddenobject. In our last issue, the glass of lemonade was on page 76. See complete guidelines on page 84.…