Taste of Home Summer 2017

Welcome to the America’s Summer Potluck issue, the sixth delicious installment of our annual America the Tasty tradition. Whether you’re hosting the party or bringing a dish, you’ll find more than enough ideas for lip-smacking dips, family-favorite sides, irresistible desserts and showstopping main attractions right here. They’ve all come from readers like you, and they’re destined to get raves at cookouts from coast to coast. As for me, well, potluck is a magic word for my family, and the rocket fuel for our fun comes from Taste of Home recipes. This summer, I’ll be adding a stack of new recipes to my party rotation, starting with Diane Hixon’s All-American Hamburgers (below), Pat Roberts’ Fresh Corn & Avocado Dip, and Kim Ciepluch’s Toffee Peach Ice Cream Pie. Thanks, TOH family—I couldn’t…

GET SOCIAL! 163,973 shares HOT ON FACEBOOK Our Facebook fans loved these cool Sour Cream Cucumbers. Like us at facebook.com/tasteofhome to find more recipes for summer chilling HEY, INSTAGRAMMERS! Follow @tasteofhome on Instagram to see more dazzling desserts and summer-produce superstars like this Best Ever Fresh Strawberry Pie. SHORT & TWEET Deliciousness in 140 characters. twitter.com/tasteofhome Berry Breakfasts We’re craving breakfast recipes bursting with berries. Think gooey raspberry cinnamon rolls and blackberry-kiwi granola parfaits. Foil Pack Favorites Send original wrapped-up recipes like garlic cheesy fries and chorizo sweet potato hash. If it cooks up together in a foil pack, share on! WAY TO GO, SARAH MATHEWS! Her Garden Pesto Pasta Salad (page 48) takes summer’s freshest stars and turns them into the ultimate potluck party starter. 1st recipe published! CONTACT…

HERE’S OUR HAPPY ROUNDUP OF ALL THINGS TASTY AND HOMEY Cranberry Peach Cobbler This simple cobbler is a little nontraditional, but it will soon be at the front of your recipe box. Serve it warm with French vanilla ice cream. —Grace Sandvigen, Rochester, NY Prep: 15 min. • Bake: 45 min. Makes: 15 servings 1/2 cup butter, melted 2 cans (29 oz. each) sliced peaches 1 pkg. (15.6 oz.) cranberry-orange quick bread mix 1 large egg 2 Tbsp. grated orange peel, divided 1 1/3 cup dried cranberries 1/3 cup sugar 1. 1. Preheat oven to 375°. Pour butter into a 13x9-in. baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry; set aside. Combine quick bread mix, egg, 1 Tbsp. orange peel and reserved juice. 2. Drop tablespoons of…

Root Beer Pulled Pork Nachos Dump pork shoulder and root beer into your slow cooker, then head outside for some summer fun. But come home hungry. It’s nacho time! —James Schend, Taste of Home Food Editor Prep: 20 min. • Cook: 8 hours • Makes: 12 servings 1 boneless pork shoulder butt roast (3 to 4 lbs.) 1 can (12 oz.) root beer or cola 12 cups tortilla chips 2 cups shredded cheddar cheese 2 medium tomatoes, chopped Pico de gallo, green onions and jalapeno peppers, optional 1. In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low until meat is tender, 8-9 hours. 2. Remove pork roast; cool slightly. When cool enough to handle, shred meat with two forks. Return to slow…

L’Anse, MI: In my home state, the Hilltop Family Restaurant serves a one-pound sweet roll. Yes, it’s served with a steak knife. —Andy Tyra Binghamton, NY: We’re famous for spiedies, which are chunks of lamb, chicken, pork, beef or fish, marinated in a slightly acidic and heavily herbed version of Italian dressing, cooked over fire and served on a slice of Italian bread. —Cindy Dale Keating Litchfield, IL: My town is home to the world-famous Ariston Cafe, one of the oldest—if not the oldest—restaurants on historic Route 66. Founded in 1924, it still has such classics on the menu as liver and onions and a Sunday baked chicken special. —Shane Nangle Lincoln, NE: Runza Restaurant, home of the Runza: ground beef, cabbage, onions and spices all baked in fresh bread…

Cerveza Margaritas One sip of this easy cocktail and you’ll picture sand, sea and blue skies that stretch for miles. It’s a vacation in a glass. —Christina Pittman, Parkville, MO Takes: 10 min. • Makes: 5 servings 1 can (12 oz.) lemonlime soda, chilled 1 bottle (12 oz.) beer 1 can (12 oz.) frozen limeade concentrate, thawed 3/4 cup tequila Lime slices and kosher salt, optional Crushed ice In a pitcher, combine liquid ingredients. If desired, moisten the rims of five cocktail glasses with lime, sprinkle salt on a plate and dip rims in salt. Serve in glasses over crushed ice with additional lime slices. Per serving: 272 cal., 0 fat (0 sat. fat), 0 chol., 14mg sod., 44g carb. (39g sugars, 0 fiber), 0 pro. Fresh Lime Margaritas A…