Innholdsfortegnelse for September - October 2015 i Taste of Home

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…

Ultimate Fudgy Brownies In these ultrafudgy brownies, coffee granules bump up the chocolate flavor. Add bittersweet chocolate chips to the batter for irresistible treats. —SARAH THOMPSON TASTE OF HOME TEST KITCHEN & FOOD STYLING MANAGER PREP: 20 MIN. BAKE: 40 MIN. + COOLING MAKES: 16 SERVINGS 1 cup sugar ½ cup packed brown sugar ⅔ cup butter, cubed ¼ cup water 2 tsp. instant coffee granules, optional 2¾ cups (16 oz.) bittersweet chocolate chips, divided 4 large eggs 2 tsp. vanilla extract 1½ cups all-purpose flour ½ tsp. baking soda ½ tsp. salt 1. Preheat oven to 325°. Line a 9-in.-square baking pan with parchment paper, letting ends extend up and over sides. 2. In a large saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a…

Fall in Michigan is the best. Besides the apple harvest and all the caramel apples, fresh cider and doughnuts, we love Brighton’s Smokin’ Jazz and Barbecue Blues Festival (brightonsmokinjazz.com)—an annual event in my hometown. Take your dinner of ribs, coleslaw, beans, corn bread and peach cobbler by the pond and listen to local bands. —JENNIFER GILBERT BRIGHTON, MI The hills of Kentucky are beautiful. There’s lots to do outside, from hiking to taking scenic drives and, of course, Ole Cider Days in Utica (trunnellsfarmmarket.com/events), with all kinds of apple products and demonstrations of antique presses used to make apple butter. —JULIE STERCHI CAMPBELLSVILLE, KY September afternoons in New Mexico are filled with the unique aroma of green chiles roasting. You can have your chiles roasted where you buy them, but…

IT’S DAYBREAK AT CUTLER CRANBERRY FARM IN CAMP DOUGLAS, WISCONSIN, and Lisa Potter is bumping along in her pickup with a container of cranberry muffins next to her to offer the crew at break time. Mist curls over the cranberry beds and a heron flies over the marsh. It’s just another morning commute for Lisa, who runs the 730-acre fifth-generation farm with her husband, Martin, and daughter, Jess. Martin’s family started the farm in 1923 and joined the Ocean Spray co-op a few decades later. The Potters grow berries that are used for juice, sauce, Craisins and other Ocean Spray products. Jess stops by with her kids, and Lisa’s grandson, Bruce, hops out to scoop a morning snack from the sea of berries. “Bruce is a cranberry guy all the…

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…

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.…

EAT SMART FAST FIX Mahi Mahi & Veggie Skillet This easy-cooking combo of mahi mahi and bright vegetables brings out some serious wow factor. I like using a cast-iron skillet, but any skillet will do. —SOLOMON WANG ARLINGTON, TX START TO FINISH: 30 MIN. MAKES: 4 SERVINGS 3 tbsp. olive oil, divided 4 mahi mahi or salmon fillets (6 oz. each) 3 medium sweet red peppers, cut into strips ½ lb. sliced baby portobello mushrooms 1 large sweet onion, cut into thick rings and separated 1/3 cup lemon juice ¾ tsp. salt, divided ½ tsp. pepper ¼ cup minced fresh chives 1/3 cup pine nuts, optional 1. In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Add mahi mahi fillets; cook 4-5 minutes on each side or…

RICH WITH CREAM, BUTTER, BACON AND CHEESE, pasta alla carbonara looks way better on your fork than it does by the numbers. But do what Mary Jo Miller of Mansfield, Ohio, does: Use fat-free evaporated milk and a smidge less bacon. You get pasta that makes you happy from tines to toes. EAT SMART FAST FIX Light Linguine Carbonara We’re a busy family. When we need to rush off in the evening, I toss together this pasta and serve it with a side salad for a quick, light dinner. —MARY JO MILLER MANSFIELD, OH START TO FINISH: 25 MIN. MAKES: 4 SERVINGS 8 oz. uncooked linguine ½ cup frozen peas 1 large egg 1 cup fat-free evaporated milk ¼ cup finely chopped sweet red pepper ⅛ tsp. crushed red pepper…

Ham-Cheddar Cheese Ball This savory spread studded with pecans is a year-round favorite at our house—it always gets rave reviews. Serve it with assorted crackers. —MICHELE MOORE MOORESVILLE, IN PREP: 15 MIN. + CHILLING • MAKES: 4 CUPS ½ lb. thinly sliced deli ham ½ medium onion, cut into wedges 2 cups (8 oz.) finely shredded cheddar cheese 2 pkg. (8 oz. each) cream cheese, cubed 1 cup chopped pecans 1 slice Swiss cheese Assorted crackers 1. Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth. 2. Shape cheese mixture into a football; press pecans into cheese mixture. Wrap in plastic wrap; refrigerate at least 1 hour. Cut Swiss cheese into strips; arrange over top…

SUNDAY BEST CONTEST GRAND PRIZE WINNER Buckle Up Q: So, what makes blueberries your fruit of choice? A: We love to go berry picking in Maine. When the kids were small, my husband would take them out to pick wild blueberries. The buckle recipe got its start more than 30 years ago when I needed to do something with the berries we harvested. This recipe is dear to me because my family loves it so much. It’s really fantastic. Enter Our Homemade in 30 Contest and Win $500 Do you cook up magic in a half-hour, using 12 or fewer ingredients? Your go-to recipes could win big in Taste of Home. Tell us how you take the basics, like pork chops, burgers or omelets, to the next level. Brag up…

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 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 Lauren Brien-Wooster South Lake Tahoe Lynne German Woodland Hills COLORADO Ann Bush Colorado City Margaret Brott Colorado Springs Rachel Garcia Colorado Springs Crystal Jo Bruns Iliff Rebecca Wilson Longmont Crystal Schlueter Northglenn CONNECTICUT Lynn Faria Meriden Ruth Hartunian-Alumbaugh…

Baked Three-Cheese Macaroni My legendary mac is a must for big family events. Gruyere makes it creamy, and extra-sharp cheddar gives it a nice bite. —JOAN SULLIVAN GAMBRILLS, MD PREP: 20 MIN. • BAKE: 30 MIN. MAKES: 12 SERVINGS ( ¾ CUP EACH) 1 pkg. (16 oz.) elbow macaroni or fusilli pasta 6 Tbsp. butter, cubed ½cup all-purpose flour 4 cups 2% milk, warmed 4 cups (16 oz.) shredded Gruyere cheese 2 cups (8 oz.) shredded extra-sharp cheddar cheese 2 tsp. salt ¾ tsp. freshly ground pepper ¼ tsp. freshly ground nutmeg 1½ cups panko (Japanese) bread crumbs ½ cup grated Parmesan cheese 2 Tbsp. butter, melted 1. Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot. 2.…

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…

EAT SMART Hearty Beef & Sweet Potato Stew SEE PHOTO page 37 I have fond memories of growing up in an Italian / Irish family and learning to cook from all my grandparents. —RENÉE GREENE MURPHY SMITHTOWN, NY PREP: 40 MIN. • BAKE: 2 HOURS MAKES: 8 SERVINGS (2½ QT.) 3 Tbsp. canola oil, divided 1½ lbs. boneless beef chuck steak, cut into 1-in. pieces 2 medium onions, chopped 2 garlic cloves, minced 2 cans (14½ oz. each) reduced-sodium beef broth ⅓ cup dry red wine or beef broth 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme 1 Tbsp. Worcestershire sauce 1 tsp. salt ¾ tsp. pepper 3 Tbsp. cornstarch 3 Tbsp. cold water 1¼ lbs. sweet potatoes, cubed 1 lb. baby portobello mushrooms, halved 4 carrots, cut into…

1 Cheesy Garlic Blooming Loaf A round sourdough loaf sliced crisscross partway through, loaded with garlic butter, lots of cheese and chives. bake until warm and melty. Then dive in! —SOMMER BINGEN OGDEN, UT 2 Armadillo Eggs Stuff whole jalapenos with cream cheese, wrap in uncooked mapleflavored sausage to form egg shapes, then coat in Shake ’N bake for Pork. bake until golden brown. They’re absolutely delicious. —DEBORAH MILLER BEECHGROVE, TN 3 Cheese Stick in a Blanket I love taking refrigerated crescent dough and rolling it up with half a mozzarella cheese stick, then browning in the oven. —MELISSA BEYER UTICA, NY field editor 4 Baked Feta Appetizer Place an 8-oz. block of feta cheese in a small baking dish and top with a few thin slices each of red…

Fiesta for Friends I grew up in Texas and Iowa in a big family of bakers. My grandma Edna Shimon was a phenomenal baker who made doughnuts, pies, cakes—you name it—and so did my mom, Cathy Moya. I call my style of cooking “entertaining” because my partner, Eddie Bolton, and I love to throw big parties and barbecues with at least 10 people, and I never plan what I’m going to make very far in advance. I work full time and enchiladas are my great go-to recipe, since I usually have the ingredients on hand, including the caramelized onions. I make those at least three times a week to add to all kinds of dishes. I use sweet onions or Vidalias in season—they’re what make the enchiladas stand out. I’m…

“Sesame seed bun. Recipe from #tasteof home” —@katiekg103 CONTRIBUTOR GUIDELINES 1 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. 2 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 60. ) 3 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…

KIDS LOVE TO HELP COOK. But to clean the mess that often follows? Not so much. Create good habits that will last a lifetime with these tips for making chores less of a bore. CREATE A CHORE CHART A small magnetic dry-erase board is great for this. List chores and draw two columns, “not done” and “done,” and let littles move fun magnets between the two as they finish tasks. Or create a sticker chart. When a certain number of stickers is collected, offer a small reward. PROVIDE TOOLS THEY CAN USE Fill a bright-colored bucket with safe cleaning products kids love to use—rags they can wet with water or mild dish soap, a small broom and dustpan, a feather duster, an eraser sponge for tougher stains, a roll of…