Taste of Home December 2017

I never snuck cookies when I was a kid, but the minute my mom set out her appetizer of cream cheese with spicy jelly for company, all bets were off. If you’re like me and believe dips deserve their own special holiday, head straight to page 62 for the cream-cheesiest appetizer ideas ever. And save room for classic roast beef, a holiday tradition in many families (hey, even the Grinch couldn’t turn down the roast beast). We’ve created an irresistible Mustard-Crusted Prime Rib with Madeira Glaze, page 24. Sounds fancy…but, promise, it’s really easy. For an extra boost of kitchen confidence, head to tasteofhome.com/primerib and let us walk you through it. This season, I know many of you open your hearts—and pantries—to help others in need. So I’m thrilled to…

This is hands down my favorite time of year. For some reason, when the temperature drops I suddenly get the urge to bake. Mostly cookies. And I end up spending more time in the kitchen preparing dishes for holiday potlucks and parties than I do any other time of year. So thanks in advance for all you’ve shared. Many of your recipes will play starring roles in my get-togethers with family and friends yet this year. And the memories, I’m sure, will be the best treat of all. I like to think of subscription boxes as gifts that keep on giving long after the last presents are unwrapped. Novice and seasoned home cooks alike will love the curated collection of gadgets and accessories packed into our quarterly Taste of Home…

Chilly Snow Day Floats Divide 2 cups peppermint ice cream and 1 cup lemon-lime soda between two tall glasses. Top each with ¼ cup whipped cream, and sprinkle with crushed candy canes. Makes 2 servings. —Crystal Schlueter, Babbitt, MN Field Editor A Latke to Love They’re a tradition for a reason: Crispy grated spuds fry up into patties of pure deliciousness. Pass the applesauce. Potato Latkes These potato pancakes are celebration-ready. To make them extra crispy, squeeze out all the liquid from the grated veggies before frying. —Taste of Home Test Kitchen Prep: 20 min. • Cook: 20 min. • Makes: 2 dozen 2 lbs. russet potatoes, peeled 1 medium onion ½ cup chopped green onions 1 large egg, lightly beaten 1 tsp. salt ¼ tsp. pepper Oil for frying…

“On Christmas morning, my girls all wake up and run to see if Santa took a big bite of his sugar cookie.” —Elke Meek, Dexter, MI Sugar cookies for Santa along with a cup of chocolate milk, and for the reindeer the kids left a lovely large bowl of Rice Krispies, Reese’s Puffs and edible sparkle mixture (and a carrot for good measure). —Lynda Dunlap-Edwards, Ottawa, ON Shrimp and beer. —Diane Finch, Downingtown, PA We left apples outside for the reindeer, but they got covered by a foot of snow! —Erin Ashenfelter, Southeast Idaho We put out s’mores bark and eggnog for Santa and dog biscuits for the reindeer. My 3-year-old is convinced that if our puppy likes them, the reindeer do, too! —Brieanne Oliver, Longmont, CO We always put…

SMALL-SPACE SOIREE If you have a coffee table, nibble-and-pass snacks and—of course— a bottle (or two) of wine, you can cuddle in close and make any Christmas gathering feel like the most welcoming celebration ever. WARM IT UP Make any room feel instantly cozier by adding lots of fuzzy textures throughout the space. A fluffy rug, fur-trimmed blankets, plush pillows and a chunky sweater-weave floor pouf invite guests to hunker down. ESSENTIAL INGREDIENTS Load your platter with a variety of cheeses from sharp cheddar to blue cheese to creamy Brie. We’re loving Deer Creek cheeses, available at a Sam’s Club near you. Photography Director Stephanie Marchese stocks up on this wintry candle every year. It makes any room smell like a snowy stroll through a Christmas tree farm. Fresh Balsam…

Mustard-Crusted Prime Rib with Madeira Glaze This juicy prime rib is spectacular on its own, but the Madeira glaze takes it up to wow for special dinners. —Kathryn Conrad, Taste of Home Food Stylist Prep: 20 min. • Bake: 2½ hours + standing • Makes: 8 servings 1 bone-in beef rib roast (about 5 lbs.) ½ cup stone-ground mustard 6 small garlic cloves, minced 1 Tbsp. brown sugar ½ tsp. salt ½ tsp. coarsely ground pink peppercorns, optional VEGETABLES 2 lbs. medium Yukon Gold potatoes, cut into eighths (about 2-in. chunks) 4 medium carrots, halved lengthwise and cut into 2-in. pieces 1 medium red onion, cut vertically into eighths (root end intact) 1 medium fennel bulb, cut into eighths 3 Tbsp. olive oil 1 Tbsp. balsamic vinegar 1 tsp. brown…