Innholdsfortegnelse for September - October 2017 i Taste of Home

Welcome to the Shortcuts issue! Most of us enjoy our cooking time— you probably wouldn’t be reading this magazine if you didn’t! But there are those darn days when time is ultra tight, schedules are packed and getting dinner on the table seems like the impossible dream. Taste of Home shortcuts to the rescue! Inside, you’ll find dozens of delicious recipe hacks and beat-the-clock kitchen tips and tricks. My favorite shortcut is refrigerated pizza crust. Just unroll, load with your favorite combo of meats, cheeses, veggies and condiments, roll it up, and bake. Voilà! Stromboli that’ll disappear in even less time than it took to make it. And if you need more save-the-day ideas, check out our Shortcut Superstars feature, which reveals 25 of the best time-saving ingredients selected by…

At Hersey High School, we had the BEST taco salads. We had an open campus, but everyone stayed to eat lunch in the cafeteria on Tuesday. —Kristine Kubitz Fossmeyer, Arlington Heights, IL In elementary school, they made wiener wraps with real homemade bread dough. I used to volunteer on wiener wrap day so I could snag two! —Rebecca Wills, Meridian, ID Rectangular pizza, steak and gravy with mashed potatoes, and always the homemade chocolate chip or peanut butter cookies with the little tubs of ice cream. —Stefanie Chandler Sullinger, Memphis, TN I loved the classic Frito pie! It’s still one of my faves! —Beth Nunnari, Grand Prairie, TX Loved the holiday meals with turkey, potatoes, stuffing and gravy. Always my favorite. —Tonya Roche, McConnellsburg, PA Back when I went to…

Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze When guests bite into these juicy grilled kabobs, their eyes always widen with satisfaction. Our four kids are crazy about the spicy-sweet sauce. —Joni Hilton, Rocklin, CA Prep: 20 min. + marinating Grill: 10 min. • Makes: 8 kabobs 6 garlic cloves, minced 2 Tbsp. lime juice 1 Tbsp. olive oil 1 tsp. salt 1 lb. boneless skinless chicken breasts, cut into 1-in. cubes 8 medium kiwifruit, peeled and halved 3 Tbsp. honey 1 Tbsp. minced chipotle peppers in adobo sauce 1. Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes. 2. Mix the honey and chipotle peppers. Drain chicken and kiwi, discarding the marinade. On eight metal or soaked wooden skewers, alternately…

Primo Pasta Cook the spaghetti in an ample amount of salted water—no need to add oil— stirring frequently, just until al dente (firm to the bite). For hot dishes, drain thoroughly but don’t rinse. Rinsing washes away starches that help the sauce stick. If the pasta clumps, run it under hot water briefly, or mix in a spoonful of sauce. Meatball Mixology Your hands are the best tool for making the meat mixture— don’t be squeamish! Gently combine all the ingredients just until blended. Avoid squeezing the meat, since this can result in a tough, dense meatball. To change up the flavor, make the meatballs with half ground pork and half ground beef. Best Spaghetti & Meatballs I had some of these meatballs stashed in the freezer. When guests stopped…

Everyday Gorgeous! Serve up your chili in mini cast-iron skillets for down-home country flair. DINNER IN A JIFFY Corn bread’s just the start. Find dozens of new ways that Jiffy mix can be the secret ingredient for suppertime success. tasteofhome.com/jiffyrecipes Chunky Southwest Chili Even though we don’t get much cold weather in Florida, we love this beefy chili. It’s always on the buffet when friends come over to watch football. —Shawn Barto, Winter Garden, FL Field Editor Prep: 30 min. + standing Cook: 1½ hours • Makes: 10 servings (about 2½ qt.) 6 dried ancho or guajillo chilies or a mixture (about 3 oz.) 3 Tbsp. olive oil, divided 3 lbs. beef stew meat, trimmed and cut into 1-in. cubes 1 large onion, chopped 2 garlic cloves, minced 1½ tsp.…

“When I was 11, I spent our vacation at my grandma’s reading her stack of Taste of Home magazines. She sent us home with a subscription!” MEET ELISABETH (and her kids!) Hometown: Pleasant Grove, UT Subscriber for: almost 20 years Recipes published: 23 THE FALL FAMILY TRADITION WE LOVE BEST… My husband and I both went to college at Brigham Young University. Now we take our kids to the huge homecoming parade. The school hosts a big blue pancake breakfast (they’re really blue!) before the parade, and then we watch the floats, cheer for Cosmo the Cougar and try to catch lots of candy. THE FALL-Y FOOD I DREAM OF ALL YEAR… Soup! I’m a huge fan of soup, and I make it for dinner at least once a week when the weather…

WINNING RECIPES RIGHT FROM READERS? KITCHENS Oma’s Apfelkuchen (Grandma’s Apple Cake) My husband’s German relatives have been making this tender apple cake for more than 150 years. It’s that scrumptious! —Amy Kirchen, Loveland, OH Prep: 20 min. Bake: 45 min. + cooling Makes: 10 servings 5 large egg yolks 2 medium tart apples, peeled, cored and halved 1 cup plus 2 Tbsp. unsalted butter, softened 1¼ cups sugar 2 cups all-purpose flour 2 Tbsp. cornstarch 2 tsp. cream of tartar 1 tsp. baking powder ½ tsp. salt ¼ cup 2% milk Confectioners’ sugar 1. Preheat oven to 350°. Let egg yolks stand at room temperature for about 30 minutes. Starting at ½ in. from one end, cut apple halves lengthwise into ¼-in. slices, leaving them attached at the top so…

ALABAMA Deborah Pennington Decatur Denise Beadle Dothan Betty Soules Headland Lisa Allen Joppa Jan Harrell Robertsdale ALASKA Cindi DeClue Anchorage ARIZONA Cathy Orban Chandler Cori Cooper Flagstaff Paul Williams Fort Mohave Lee Mason Gilbert Brittany Allyn Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson ARKANSAS Debbie Glasscock Conway CALIFORNIA Helen Nelander Boulder Creek Marina Castle Kelley Canyon Country Kallee Krong-McCreery Escondido Jenn Tidwell Fair Oaks Lynne German Woodland Hills COLORADO Ann Bush Colorado City Rachel Garcia Colorado Springs Crystal Jo Bruns Iliff Rebecca Wilson Longmont Crystal Schlueter Northglenn CONNECTICUT Lynn Faria Meriden Ruth Hartunian-Alumbaugh Willimantic Nancy Bailey Willington DELAWARE Patricia Fish Georgetown FLORIDA Ellen Folkman Crystal Beach Janie Ganyard Jacksonville Kathleen Criddle Lake Worth Heather Chambers Largo Nancy Murphy Mount Dora Cynthia Gerken Naples Pat Hockett Ocala Kailey Thompson Palm Bay…

Pie for Dinner Serve spicy chicken empanadas, Italian beef potpie or mushroom- Gruyere turnovers. If your pie’s on the savory side, send it! Back-to-School Favorites We want busy-schedule timesavers like slow cooker breakfasts, after-school pizza roll-ups and quick cheeseburger pasta. Share Your Story We want to hear what makes you look forward to fall the most. Whether it’s making slow-cooked applesauce from fresh-picked bushels or the spiced-up chili that stars at every tailgate, tell us about your golden-season celebrations and the recipes that make them extra special. 19th recipe published! WAY TO GO, DIANE NEMITZ! This Michigan reader often baked Honey-Coconut Sticky Buns (page 75) for her B&B guests, and she never once saw any leftovers. GET SOCIAL! 20,985 shares HOT ON FACEBOOK Our Facebook fans went share-crazy for the…

PICK YOUR CHICKEN Lemon-Basil Chicken 4 boneless skinless chicken breast halves (6 oz. each) 2 medium lemons 1 bunch fresh basil leaves (¾ oz.) 2 cups chicken stock 1. Place chicken breasts in a 3-qt. slow cooker. Finely grate enough zest from lemons to measure 4 tsp. Cut lemons in half; squeeze juice from lemons. Add zest and juice to slow cooker. 2. Tear basil leaves directly into slow cooker. Add chicken stock. Cook, covered, on low until meat is tender, 3-4 hours. When cool enough to handle, shred meat with two forks. Buffalo Chicken 1 envelope ranch salad dressing mix, divided 1 cup Buffalo wing sauce, divided 4 boneless skinless chicken breast halves (6 oz. each) 1. In a 3-qt. slow cooker, combine 2 Tbsp. salad dressing mix with…

Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Drain and rinse 2 cans (15 oz. each) chickpeas, aka garbanzo beans. Spread in a single layer over foil. Remove any loose skins. Bake until crunchy, 40-45 minutes, stirring every 15 minutes. Immediately toss hot chickpeas with oil and spice mixture. Cool completely. 1 Rosemary-Sea Salt Whisk 2 Tbsp. extra virgin olive oil, 1 Tbsp. minced fresh rosemary and ½ tsp. sea salt. 2 Orange-Curry Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated orange zest and 1 Tbsp. curry powder. 3 Lemon-Pepper Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated lemon zest and 2 tsp. freshly cracked pepper.…

MAKE EVERY DAY A MOMENT OF BEAUTY SHOW SOME LOVE Tint icing with your kid’s favorite color (a little thawed cranberry juice concentrate makes it pink) and pipe a heart onto a snack. Way cooler than a lunch box note. DO THE POLKA Go ahead, pull out your pretty party napkins in the morning. They’ll make the rush out the door—and that grab-and-go breakfast—feel a little more special. CHIC ON THE RUN Take your favorite coffee mug with you on the a.m. drive. Top with a coordinating silicone sipper lid to turn almost any ceramic mug into a to-go cup. Find Them! L’Oreal Paris Colour Riche Le Matte Lip Pen in 104 Game, Set & Matte $10 lorealparisusa.com; Toot Sweet Small Polka Dot Napkin $5.50/20 crankycakesshop.etsy.com; Ksendalo Silicone Mug Lid…

Save time and money: Buy pecan pieces instead of whole pecans. They’re less expensive and you won’t have to do any chopping. Spooky GOOD Raid the kids’ Halloween haul to load up the cake! Using an ice cream scoop makes portioning the batter much easier (and way less messy). Pumpkin Caramel Cupcakes Kids love these cupcakes—and they can help bake them, too. We like to dunk them in premade caramel apple dip instead of using frosting. So easy! —Donna Schaab, Belleville, IL Prep: 25 min. • Bake: 20 min. + cooling Makes: 2 dozen 1 pkg. yellow cake mix (regular size) 1 can (15 oz.) pumpkin ⅔ cup water ¼ cup maple syrup 3 large eggs 4 tsp. sugar 4 tsp. ground cinnamon Dash salt 1 carton (16 oz.) caramel…

1 TOT POUTINE For a variation on poutine, top cooked Tater Tots with beef gravy and deep-fried cheese curds. —James Schend, Food Editor 2 BACON CHEESE TOTS Top a pile of Tater Tots with crumbled bacon, lots of shredded Colby Jack and a cool drizzle of sour cream. —Dana Meredith, Associate Editor 3 SRIRACHA BACON TOTS Take a slice of precooked bacon and wrap it around a Tater Tot; repeat. Bake till crispy and dip into a mix of Sriracha and mayo. —Holli Fletcher, Executive Assistant 4 BREAKFAST TOT-KABOBS We make Tot-kabobs for an extra-fun breakfast. Prepare a plain omelet and cut into 1-in. squares. Cut cooked breakfast sausage links into thirds and thread onto skewers alternately with cooked Tater Tots and egg squares. Dip into maple syrup. —Ellie Martin…

When you’re done prepping this recipe, freeze leftover unpeeled gingerroot in a zip-top bag to use as needed. No more shriveled ginger in the produce drawer. An oven is a smart place to proof dough. Just turn on the oven light, then close the door. The temperature will hover around 90°. Spritz the measuring cup with cooking spray when using honey. It slides right out, ensuring every last drop gets into your recipe. Honey BBQ Chicken I grill everything— veggies, oxtail, tofu. This chicken is our favorite. I keep a ready supply of both the sauce and rub on hand, so prep couldn’t be easier. —Jerry Rosiek, Eugene, OR Prep: 15 min. + chilling • Grill: 35 min. Makes: 6 servings 6 chicken leg quarters RUB ¼ cup packed brown…

ENTER BY Dec. 8, 2017 It’s taste-cation time, right at your dinner table. We’re looking for slow cooker spins on global favorites like seafood paella, apricot-lamb tagine, cauliflower tikka masala and Dublin coddle. Fill our bowls with spicy steak ramen, oxtail stew, borscht or tofu pho. Finger food is invited, too—pork empanadas, chicken shawarma and poutine drenched in slowcooked sausage gravy. Take us on the slow route to China, Chile or anyplace in between. Our forks are packed and ready to go. SEND US A WINNER. WE’LL SEND YOU MONEY. ENTER ALL OF OUR CONTESTS ONLINE TODAY! Fresh from the Garden ENTER BY Sept. 28, 2017 BacktoSchool Suppers ENTER BY Nov. 16, 2017 ENTER AT TASTEOFHOME.COM/RECIPECONTESTS Enter today at tasteofhome.com/recipecontests. No purchase necessary to enter or win. The Slow Cooker…

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Bacon Cheddar Potato Skins Both crisp and hearty, this restaurant-quality snack is often requested by my family. In fact, now I make these from scratch because they taste way better than the ones you can buy in the freezer aisle. —Trish Perrin, Keizer, OR Takes: 30 min. • Makes: 8 servings 4 large baking potatoes, baked 3 Tbsp. canola oil 1 Tbsp. grated Parmesan cheese ½ tsp. salt ¼ tsp. garlic powder ¼ tsp. paprika ⅛ tsp. pepper 8 bacon strips, cooked and crumbled 1½ cups shredded cheddar cheese ½ cup sour cream 4 green onions, sliced 1. Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a ¼-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. 2. Combine oil…

Coal B. Jack RAEANN THOMPSON, BOOKS ART DIRECTOR “Coal’s favorite food is home-cooked beef liver. We have two George Foreman grills solely designated for making his treats.” Guinness ELLIE MARTIN CLIFFE, SENIOR EDITOR “Our hedgehog went crazy for shortbread. When we gave her one for a special snack, she ate it in true Cookie Monster style. Such a mess!” Mr. Pancakes RACHEL SEIS, SENIOR EDITOR “When he’s not too busy admiring himself in the mirror, Mr. Pancakes begs for his special hairball care treats, salmon flavor.” Muffin KRISTIN BOWKER, ART DIRECTOR “The way Muffin the sheep chewed on grass all day, she pretty much served as our family’s lawnmower.”…

Grab a container of fresh-cut pumpkin or squash in your supermarket’s produce section. Roasted Pumpkin Nachos I wanted to try nachos with fresh fall ingredients, so I replaced my usual corn with roasted pumpkin—yum! —Lesle Harwood, Douglassville, PA Prep: 15 min. Bake: 35 min. Makes: 12 servings 4 cups cubed fresh pumpkin or butternut squash (about 1 lb.) 2 Tbsp. olive oil ¼ tsp. salt ⅛ tsp. pepper 1 pkg. (13 oz.) tortilla chips 1 can (15 oz.) black beans, rinsed and drained 1 jar (16 oz.) salsa 3 cups shredded Mexican cheese blend Minced fresh cilantro, sliced green onions and hot pepper sauce, optional 1. Preheat oven to 400°. Place pumpkin in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast…

KITCHEN TRICKS & HEALTHY TIPS FOR HAPPY EATING TASTE OF HOME BEST TEST KITCHEN Light & Fluffy Waffles These melt-in-your-mouth waffles are so tender, you can skip the butter and syrup. (But why would you want to?) —James Schend, Taste of Home Food Editor Prep: 15 min. • Cook: 5 min./batch • Makes: 12 waffles 2 large eggs 1½ cups all-purpose flour ½ cup cornstarch 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ cup 2% milk 5 Tbsp. canola oil 2 tsp. vanilla extract 1 tsp. white vinegar 2 Tbsp. sugar ½ cup club soda, chilled Butter and maple syrup, optional 1. Separate eggs. Place egg whites in a clean, dry bowl; let stand at room temperature 30 minutes. 2. In another bowl, whisk together next…

YOGURT WITH A BUZZ Kick morning into high gear by stirring 1 tsp. of Nescafé Taster’s Choice instant coffee into a bottle of Drink Chobani Vanilla Bean Yogurt. It’s a whole new day! Makes 1 serving. LASAGNE CHILAQUILES For a multicultural spin on breakfast, crumble eight Barilla Oven-Ready Lasagne noodles into 16 oz. of salsa; simmer 10 minutes. (No precooked pasta required!) Top with Wholly Guacamole Classic and fried eggs; sprinkle with cilantro. Makes 8 servings. APPLE DANISH BITES Craving apple Danish? Give in to the urge by pressing a tube of Pillsbury Crescents into eight greased muffin cups. Dollop the dough with Philadelphia Ready-to-Eat Cheesecake Filling; add apple slices, McCormick Apple Pie Spice and Diamond Shake and Spoon chopped pecans. Fold pastry edges to form bundles; bake at 375°…

Mull It Over Welcome guests with the unmistakable aroma of fall. Fill a large stockpot with water and simmer on the stove, then add your favorite mix of spices and fruits. Keep simmering, and soon your home will be filled with the sweet smell of spiced apple pie—without all the peeling. Make our mix: • Halved red apples • Orange peels • Cinnamon sticks • Star anise • Whole allspice • Vanilla bean • Cloves Find Them! Kobenstyle 2-Quart Saucepan $80 lenox.com; ¼ L Cylindrical Jar $16/6 weckjars.com Gather your apple dunkin’ gang—the kids, your book club pals or, heck, just yourself—to try these easy-to-eat, easier-to-make chocolate apple treats. To make: Place chocolate chips in a microwave-safe bowl, then microwave in 30-second intervals, stirring in between, until melted. Slice apples…

FILL THE TABLE WITH GREAT MEMORIES, ONE DISH AT A T IME Everyday Gorgeous! Add tropical flair with fresh palm fronds on the table runner or place mats. Matt’s Jerk Chicken Some think jerk chicken is complicated, but all it takes is time. In our family, we’re happy for it. Dad’s dishes are a form of communication. We talk and eat and eat and talk—often one over the other, with mouths full of chicken. The food, the coming together, is what creates “we.” Prep: 25 min. + marinating Grill: 50 min. • Makes: 16 servings 1 large onion, chopped 3 green onions, chopped ¾ cup white vinegar ½ cup orange juice ¼ cup dark rum ¼ cup olive oil ¼ cup soy sauce 2 Tbsp. lime juice 1 habanero or…