Innholdsfortegnelse for December 2016 - January 2017 i Taste of Home

As I write this, we’re just days from shipping our December issue (the one you’re holding) to the printer. That means it’s summertime here in Milwaukee. The weather is wonderful, the fairs and festivals are in full swing—and at Taste of Home, we’ve been making cookies. Lots of ’em. We publish thousands of cookie recipes during the holiday season, so our Test Kitchen cooks (a.k.a. The Cookie Elves) have been very busy indeed. I asked them to share some fun cookie facts with us. Head Elf Beth Jacobson obliged: We went through approximately 30 sticks of butter, 40 cups of flour and 38 cups of sugar and baked about 72 dozen cookies for this issue. We used six wall ovens to crank these babies out. As a dry run before…

DESSERT FIRST! Oreos & Candy Cane Chocolate Bark 2 pkg. (10 oz. each) dark chocolate chips • 10 chocolate mint creme Oreo cookies, broken into chunks • 3/4 cup white baking chips • 1/4 tsp. peppermint extract • 2 candy canes, crushed Line a 15x10-in. rimmed baking pan with parchment paper. In the top of a double boiler or a metal bowl over hot water, melt chocolate; stir until smooth. Remove from heat. Stir in cookie pieces; spread in prepared pan. Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate 1 hour or until set. Break into pieces. Store in an airtight container. Makes 11/2 lbs. —Robin Turner, Lake Elsinore, CA…

Who always baked the best treats for your holiday gatherings? What were his or her specialties? “For Christmas, my grandmother made the most amazing Alabama Lane cake. I remember chopping fruit for what seemed like hours because it had to be just right. She made yellow layer cakes and basted them with a bourbon glaze. It got better the longer it sat, and you could only eat a small piece. Happy memories. Great food!” —Carole Pitt, Cedaredge, CO “I have never eaten anything anywhere that tasted as good as my mom’s food. We didn’t have storebought mixes or packaged cookies at our house. Her candy was out of this world! She was small, but she would beat that candy into submission. My job was to keep the pecans shelled, but…

Makeover Beef Stroganoff I trimmed the calories, fat and sodium from classic Stroganoff, and my comfy, cozy version still tastes like a Russian masterpiece. —Candace Clark, Kelso, WA Takes: 30 min. Makes: 6 servings 1/2 cup plus 1 Tbsp. allpurpose flour, divided 1/2 tsp. pepper, divided 1 beef top round steak (11/2 lbs.), cut into thin strips 2 Tbsp. canola oil 1 cup sliced fresh mushrooms 1 small onion, chopped 1 garlic clove, minced 1 can (141/2 oz.) reduced-sodium beef broth 1/2 tsp. salt 1 cup (8 oz.) reducedfat sour cream 3 cups cooked yolk-free noodles 1. Combine 1/2 cup flour and 1/4 tsp. pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. 2. In a large nonstick skillet, heat…

“ THIS IS A COMPANYWORTHY DISH FOR SURE.” —PenelopeWin “THIS IS MY FAMILY’S FAVORITE MASHED POTATO RECIPE.” —crodge68 “ ALWAYS A HIT WITH THIS RECIPE. IT ALSO FREEZES WELL.” —iamnotagolem “SOFT, SPICED JUST RIGHT… THIS IS A MUSTTRY RECIPE!” —Dawn Hurning “ ALL I CAN SAY IS... EASY AND YUM!!!” —nightskystar “ SUPER MOIST CAKE WITH THE BEST BUTTERCREAM FROSTING EVER!” —msnowell Icy Holiday Punch This rosy thirst-quencher dazzles at Christmas parties. Best of all, it’s easy to make ahead of the fun. —Margaret Matson, Metamora, IL Prep: 10 min. + freezing Makes: 30 servings (about 53/4 qt.) 1 pkg. (6 oz.) cherry gelatin 3/4 cup sugar 2 cups boiling water 1 can (46 oz.) unsweetened pineapple juice 6 cups cold water 2 liters ginger ale, chilled In a 4-qt. freezer-proof container,…

IN MY FREEZER RIGHT NOW…hundreds of gingerbread men. THE KITCHEN TOOL I CAN’T LIVE WITHOUT… a good set of knives and my Vitamix—I use it at least once a day. I WANT TO LEARN TO COOK…better seafood dishes. You’d think that, as someone from Nova Scotia, I’d have a handle on this. We don’t eat a lot of seafood, mostly because I’m not sure of the best ways to prepare it, so I’ve not experimented with it much. (Hey, Kelly! Try the halibut on page 28!) MY FAVORITE THING TO COOK WITH MY GIRLS IS… cookies. They especially like decorating cutouts for various holidays, but we usually stick to chocolate chip. When they were little, we’d get together with some neighbors and we’d each decorate a gingerbread house. Both families…

1. Dec. 16 is National Chocolate-Covered Anything Day. Seriously. Visit tasteofhome.com/chocolate to indulge. 2. Toast to good friends, good food and great joy in the coming year with one of the refreshing punch recipes on page 68. 3. Have a holiday craft day with the kids or grandkids and make Santa belt napkin rings, page 59. 4. Treat yourself to pure cooking inspiration with our Taste of Home annual recipe collection. That’s 500+ recipes—a full year’s worth! Get a cookbook at tasteofhomebooks.com/17TAST, then test the recipes in your own kitchen with our FREE 30-day preview. P. S . GET READY TO GIVE! Right now, Taste of Home GIFT SUBSCRIPTIONS ARE JUST $8 A POP. That’s a year of Test Kitchen advice, homey recipes and sweet stories from terrific home cooks everywhere.…

Mile-High Cranberry Meringue Pie I’m a lemon meringue devotee. To change things up, I tried cranberry filling instead. This sweetie pie has real holiday sparkle. —Marcia Whitney, Gainesville, FL Prep: 1 hour • Bake: 25 min. + chilling Makes: 8 servings 4 large eggs, separated Pastry for single-crust pie (9 in.) 4 cups fresh or frozen cranberries, thawed 21/4 cups sugar, divided 3/4 cup water 2 Tbsp. all-purpose flour  2 Tbsp. butter 2 tsp. vanilla extract, divided 1/2 tsp. cream of tartar  1. Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature. 2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim the pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. 3.…

Confetti Bubble Ring My daughters made this addictive pull-apart bread when they were in 4-H, and we’ve shared it for many years. With refrigerated biscuits, it’s easy breezy. —Virginia Krites, Cridersville, OH Prep: 15 min. • Bake: 30 min. Makes: 12 servings 1/2 lb. bacon strips, diced 1/4 cup grated Parmesan cheese 1/4 cup chopped onion, optional 1/4 cup chopped green pepper, optional 1 tube (16.3 oz.) large refrigerated flaky biscuits 1/3 cup butter, melted 1. Preheat oven to 350°. In a large skillet, cook bacon until crisp; drain. Combine cooled bacon, cheese and, if desired, onion and green pepper. Cut biscuits into quarters; add to bacon mixture. Stir in butter and toss to coat. Transfer to a greased 10-in. tube pan. 2. Bake bubble ring until browned, about 30…

Best Ever Crescent Rolls My daughter and I have cranked out many dozens of homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls. —Irene Yeh, Taste of Home Recipe Editor Prep: 40 min. + chilling Bake: 10 min./batch • Makes: 32 rolls 33/4 to 41/4 cups all-purpose flour 2 pkg. (1/4 oz. each) active dry yeast 1 tsp. salt 1 cup whole milk 1/2 cup butter, cubed 1/4 cup honey 3 large egg yolks 2 Tbsp. butter, melted 1. Combine 11/2 cups flour, yeast and salt. In a saucepan, heat milk, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add yolks; beat on high 2 minutes. Stir in enough flour to form a soft dough…

JUST THE FLAX, MA’AM Flaxseed, in use for many thousands of years, is chockfull of omega-3 essential fatty acids, lignans (which have plant estrogen and antioxidant benefits), and soluble and insoluble fiber. Studies show it may help prevent cancer, heart disease, diabetes and stroke. Buy the seeds whole, store them in the fridge and grind them as needed. TASTY WAYS TO USE FLAXSEED: ADD SOME TO SMOOTHIES, OATMEAL OR PROTEIN SHAKES FOR EXTRA CRUNCH, PUT TOASTED FLAXSEEDS IN YOUR SOUPS, SANDWICHES AND SALADS SPRINKLE GROUND FLAXSEED ON YOGURT Red Lentil Soup Mix Make this good-for-you soup mix and share it with friends. It’s healthy and it tastes amazing! —Taste of Home Test Kitchen Prep: 25 min. • Cook: 45 min. • Makes: 16 cups (4 cups/batch) 1/4 cup dried minced…

St. Nick’s Napkin Cut a square from sparkly card stock. Cut two slits in the square that are the width of a black ribbon. Thread the ribbon through, tie it around a bright red napkin, and let the merrymaking begin. Paper Wreath Centerpiece SUPPLIES • Hurricane glass • Candle base • Pillar candle • 1/4-in.-thick green foam board • Shades of green card stock or patterned scrapbook paper • Letter-size red card stock or scrapbook paper • Cutting mat • Compass • Utility knife • Craft knife • Metal ruler • 1/4-in.-wide green ribbon (optional) DIRECTIONS 1 For wreath base, lay foam board on cutting mat. Place the candle base in the center. Using a compass, trace a circle ½-1 in. larger than the candle base to mark the inner…

Southern Hoppin’ John This is a classic dish starring black-eyed peas, rice and lots of aromatic spices. It’s become a tradition to serve on New Year’s Day, but it’s so good we fix it any time of year! —Anne Creech, Kinston, NC Prep: 10 min. • Cook: 30 min. Makes: 6 servings 1/2 lb. sliced bacon, cut into 1-in. pieces 1 small green or sweet red pepper, chopped 2 celery ribs, chopped 6 green onions, sliced 1 cup uncooked long-grain rice 2 cups water 1/4 tsp. salt 1/2 to 1 tsp. cayenne pepper 1/2 tsp. dried basil 1/4 tsp. dried thyme 1/4 tsp. dried oregano 1 bay leaf 1 can (15 oz.) black-eyed peas, rinsed and drained In a large skillet, cook bacon over medium heat until crisp. Drain on…

ALABAMA Karen King Bessemer Deborah Pennington Decatur Denise Beadle Dothan Betty Soules Headland 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 Brittany Allyn Mesa Kellie Cook Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson Linda Lambert Wittmann ARKANSAS Lori Selassie Bentonville Debbie Glasscock Conway Jeannie Mullen Farmington CALIFORNIA Melissa Tenhet Bakersfield Helen Nelander Boulder Creek Dustin Anderson Camarillo Marina Castle-Kelley Canyon Country Aparna Joshi Cupertino Kallee Krong-McCreery Escondido Jenn Tidwell Fair Oaks Emily Stanton Los Osos Hannah Williams Malibu Stephanie Lockwood Santa Clara Terri Adams Santa Cruz Lauren Brien-Wooster South Lake Tahoe Tiffany Mitchell Susanville Lynne German Woodland Hills COLORADO Ann Bush Colorado City Rachel Garcia Colorado Springs Crystal Jo Bruns Iliff…

BEER CHEESE Combine 1 cup cream cheese, 1/2 cup shredded cheddar cheese, 3 Tbsp. beer and 1/2 envelope ranch dressing mix. PECAN PIE Combine 1 cup cream cheese, 1/2 cup toasted chopped pecans and 1/4 cup caramel sauce. INSIDE-OUT “EVERYTHING” Combine 1 cup cream cheese, 1 Tbsp. poppy seeds, 1 Tbsp. sesame seeds, 2 tsp. dried minced garlic, 2 tsp. dried minced onion and 1 tsp. Worcestershire sauce. Season with salt and pepper to taste. MEDITERRANEAN GOAT CHEESE Combine 1 cup cream cheese, 1/3 cup goat cheese, ¼ cup chopped olives, ¼ cup chopped roasted red peppers and 2 tsp. grated lemon peel.…

Holiday Salsa When we offer this cream-cheesy relish of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it’s empty. —Shelly Pattison, Lubbock, TX Prep: 20 min. + chilling • Makes: 12 servings 1 pkg. (12 oz.) fresh or frozen cranberries 1 cup sugar 6 green onions, chopped 1/2 cup fresh cilantro leaves, chopped 1 jalapeno pepper, seeded and finely chopped 1 pkg. (8 oz.) cream cheese, softened Assorted crackers or tortilla chips 1. Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight. 2. To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips. Per serving: 146 cal.,…

WRAP IT PRETTY! Unfold and f lip the page to see fun ways to bundle your batches into the sweetest gifts. W hen what to my wondering eyes shou ld a p p ea r… A beautif ul S IG H T, we’re happy tonight… DO YOU SEE what I see? Frosted Cutout Sugar Cookies When I was a girl, Mom and I always made these simple cutout cookies. Iced and sprinkled with colored sugar, they remind me of our handiwork together. —Sonja Stromswold, Mohall, ND Prep: 30 min. + chilling Bake: 8 min./ batch + cooling Makes: 5 dozen 3 cups all-purpose flour 1 cup granulated sugar 1 tsp. baking soda 1/4 tsp. salt 1/2 cup shortening 1/2 cup cold butter 2 large eggs 1 Tbsp. whole milk 1 tsp.…

“For a fresh take, serve meatballs w rapped in basil or mint leaves.” — Taste of Home Test Kitchen Cranberry Appetizer Meatballs These tangy meatballs flavored with cranberry and chili sauces are my go-to party snack. Make plenty; they vanish. —Jim Ulberg, Elk Rapids, MI Prep: 25 min. • Bake: 15 min. Makes: about 7 dozen 2 large eggs, lightly beaten 1 cup dry bread crumbs 1/3 cup minced fresh parsley 1/3 cup ketchup 2 Tbsp. finely chopped onion 2 Tbsp. soy sauce 2 garlic cloves, minced 1/2 tsp. salt 1/4 tsp. pepper 2 lbs. ground beef CRANBERRY SAUCE 1 can (14 oz.) whole-berry cranberry sauce 1 bottle (12 oz.) chili sauce 1 Tbsp. brown sugar 1 Tbsp. prepared mustard 1 Tbsp. lemon juice 2 garlic cloves, minced 1. Preheat…

Hash Brown Pancakes with Smoked Salmon & Dill Cream When I was growing up, smoked salmon and bagels were our brunch staples. I’ve combined the concepts, using whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, IL Prep: 15 min. Cook: 20 min. Makes: 4 servings 1/3 cup heavy whipping cream 11/8 tsp. dill weed, divided 4 cups frozen shredded hash brown potatoes, thawed 2 large eggs, beaten 2 Tbsp. minced chives 1/4 tsp. salt 1 pkg. (3 to 4 oz.) smoked salmon or lox 1. Beat heavy whipping cream and 1 tsp. dill on high until stiff peaks form. Cover and refrigerate. 2. Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto…

Oh, Slow Good TURN THE PAGE AND ENTER YOUR SLOW-COOKED BEST. Enter Our Ultimate Slow Cooker Contest BRUNCH • MAIN DISHES • SIDES • SNACKS • TREATS It’s the holiday season and your calendar is filling up fast. Slow cooker to the rescue! Tell us how your crock rocks recipes from morning till night. Wake us up with crunchy granola or portobello quiche. How about some cheesy cauliflower or sausage-lentil soup for lunch? For dinner, wow us with deep-dish pepperoni pizza, veggie-stuffed steak rolls and slow sides, too. Have fun with spicy snack mixes and loaded nachos. And dessert? Think caramelly bread pudding and chocolate cheesecake. If you slow-cook somethin’ special (with 12 items or fewer), fly it by us! A Chat with Grand Prize Winner Carole Holt So, why’d…