Innholdsfortegnelse for December 2017 i Taste of Home

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…

“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…

“I’ve never met anyone who doesn’t love my muffins and cranberry butter.” —Jane Yunker Buttermilk Cranberry Muffins I buy fresh cranberries when they’re available and freeze them so I can bake these tart-sweet muffins all year. —Jane Yunker, Rochester, NY Prep: 15 min. • Bake: 25 min. Makes: 1½ dozen 1 heaping cup of cranberries, coarsely chopped ¾ cup sugar, divided 3 cups all-purpose flour 3½ tsp. baking powder ½ tsp. salt ¼ tsp. baking soda ½ cup butter 1 large egg 1½ cups buttermilk 2 Tbsp. thawed orange juice concentrate CRANBERRY BUTTER 1 cup dried cranberries 1 cup confectioners’ sugar ½ cup butter 1 Tbsp. lemon juice 1. Preheat oven to 375°. Combine cranberries with ¼ cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and…

1 RASPBERRY CREAM CHEESE SPREAD Never fails! Pull the tines of a fork lengthwise on a block of cream cheese, then top with bottled raspberry chipotle sauce. The ridges keep the sauce on top, and the contrast of colors is eye-appealing. This is devoured, always. —Claudia Dixon Caplinger, Houston, TX 2 3-2-1 DIP Heat three bricks cream cheese, two cans Ro-Tel tomatoes and a package of browned hot sausage in a slow cooker. Serve with crackers or tortilla chips. —Amy Surface Parsons, Odessa, MO 3 CRUNCHY PEANUT BUTTER CHEESE BALL Mix cream cheese, a dab of peanut butter, powdered sugar and vanilla. Add Heath toffee bits and serve with graham crackers. —Sherre Hannum Zink, Bloomington, IN 4 SWEET CREAM CHEESE I like to sweeten cream cheese with honey to taste,…

GO FOR IT NOW’S THE TIME OF YEAR YOU CAN FULLY EMBRACE BEING A LITTLE BIT NUTTY. Hazelnut Toffee The Willamette Valley produces a lot of hazelnuts, so this recipe truly represents our neck of the woods. I always make plenty of this delicious toffee to serve at Christmas and give as gifts. —Earlene Ertelt, Woodburn, OR Prep: 15 min. • Cook: 15 min. + standing Makes: 2 lbs. (32 pieces) 1¾ cups finely chopped hazelnuts 1½ cups sugar ½ cup water ⅓ cup light corn syrup 1 cup butter ¼ tsp. salt ¼ tsp. baking soda ¼ tsp. orange extract 1 cup (6 oz.) semisweet chocolate chips 1. Place the hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, 15 minutes; set aside. 2. In a…

What gave you the idea to slow-cook this super tender pork? When I saw this contest callout, porchetta immediately came to mind. I wanted to find a way to slow-cook it, then brown it to make it look as if it was oven roasted. Who in your family loves this roast? My husband and I have been the only lucky tasters so far, since I crafted it just for this contest. But I’ll serve it proudly during the holidays! It’s easy to put together and everything is done the day before. If you’re comfortable butterflying the roast yourself, great! If not, ask the butcher to do it and you’re ready to go. You’re a proud contester. Where do you get your recipe ideas? I watch lots of cooking shows and…

I’ve been a Taste of Home reader for...About 20 years. I began reading Taste of Home back in 1997 or ’98. My mother introduced me to the magazine, and I’ve been hooked ever since. When I’m not cooking, I’m... Traveling! My husband, Richard, and I moved from Charleston, South Carolina, to El Paso, Texas, a few years ago, and we’ve had a ball exploring the western U.S. We love taking road trips in wide-open spaces and going on off-road adventures in our jeep. The first thing I learned to cook...Those itty-bitty biscuits, cookies and cakes from my Easy-Bake Oven. I got it for Christmas when I was 4 or 5 years old, and it was the best gift ever! I especially loved making the little cakes for my grandmother. I…

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. tasteofhome.com/submit Send stories, tips, photos or other nonrecipe content to tasteofhome.com/feedbackor mail to: TASTE OF HOME 1610 N 2ND ST STE 102 MILWAUKEE WI 53212-3906 Please submit high-resolution digital photos as JPEGs at 300 dpi. 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 88.) 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…

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…

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…

Keep Cool To allow the flavors to blend, make sure you refrigerate tiramisu for at least six hours before serving, or overnight. Tiramisu will keep in the fridge for one to two days (but don’t worry, there won’t be any leftovers). Good Spirits Tiramisu is traditionally made with Marsala, a fortified Italian wine that’s similar to port or sherry. If you like, substitute either of them for the Marsala, or use Kahlua, dark rum, Grand Marnier or another liquor more to your taste. For a nonalcoholic option, use fruit purees or natural juices. Rich & Creamy Tiramisu True to its name, tiramisu is a tasty after-dinner pick-me-up. My version of the classic Tuscan trifle has both coffee and espresso for layers of java flavor. —Lauren Knoelke, Taste of Home Food…

Party Trick Break up a pile of bright boxes by wrapping every inch of your gift tightly with tissue paper. It may be a dead giveaway to the mystery present it’s concealing, but you can take the fun a step further by hiding a smaller, more discreet gift inside. Surprise! Snack Bar Invite guests to indulge in pure white treats: malted milk balls, Jordan almonds and yogurt-covered pretzels in elegant apothecary jars. Paired with a surprising champagne dessert, it’s a memorable way to toast the holidays. JELLIED CHAMPAGNE DESSERT Sprinkle 1 Tbsp. gelatin over 1 cup cold white grape juice in a saucepan; let stand 1 minute. Heat on low heat, stirring until dissolved. Stir in 2 Tbsp. sugar; remove from heat. Add 1 cup cold white grape juice; cool.…

IT’S A WRAP If you visit Cindy Pruitt’s house in Grove, Oklahoma, around Christmas, bring an apron. You just might find yourself joining in her family’s annual tamale-making marathon. “I try to get everyone involved because it’s usually a two-day process,” Cindy says. “It’s tradition to have the family together to help.” Like countless home cooks across America, Cindy’s family has adopted this Latin American holiday custom. “Even though we’re Cherokee and Irish, I want us to experience different cultures and traditions,” says Cindy, who grew up in Arizona, surrounded by Hispanic heritage. “I love the culture, family traditions and, of course, the food. “I have always liked to cook and bake, and am always trying to challenge myself,” she says. So Cindy taught herself how to make tamales. It…

Aprons on, friends! Time to whip, roll, dip and frost your way to the best Christmas cookies ever. Every treat tray needs a cutout—wow us with your spin. Or prove that two cookies are better than one with peppermint-filled brownie cookies and gingersnaps with eggnog creme. Short on time? Go no-bake with tart cranberry cheesecake bites or salted caramel macaroons. Share your twists on shaped cookies, too: tassies, kisses, crescents and wreaths. We’ve got a glass of milk waiting. SEND US A WINNER. WE’LL SEND YOU MONEY. ENTER ALL OF OUR CONTESTS ONLINE TODAY! ENTER AT TASTEOFHOME.COM/RECIPECONTESTS Enter at tasteofhome.com/recipecontests today. No purchase necessary to enter or win. The Cookies Contest runs Nov. 10, 2017, to March 2, 2018. Open to residents of the U.S. and Canada who are age…

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 KelleyCanyon Country Kallee Krong-McCreeryEscondido Jenn Tidwell Fair Oaks Lynne German Woodland Hills COLORADO Ann Bush Colorado City Peggie Brott Colorado Springs Rachel Garcia Colorado Springs Crystal Jo Bruns Iliff Rebecca Wilson Longmont 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 Jane…

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…

What’s a charity that’s close to your heart? I volunteer for High Ground, a program for families in crisis started by the Department of Human Services and a local charity called Love INC. (Love In the Name of Christ). As a part of it, the clients learn to eat together as families. I head the kitchen team, prepare menus and buy the food, which I can get at a very reduced price through our local food bank. We feed 125 people each week! Where do you find off-the-cuff cooking inspiration? I feel as if I’m on a weekly episode of Chopped. I see what ingredients are available at the food bank and do the best I can with them. I feel Spirit-led because I don’t know how these ideas pop…

Grand Prize MEET THE WINNER Spicy Kale & Herb Porchetta Serve this stuffed Italian pork roast as an entree or a hearty sandwich. —Sandi Sheppard, Norman, OK Prep: 30 min. + chilling • Cook: 5 hours Makes: 12 servings 1½ cups packed fresh kale leaves, torn and stems removed ¼ cup chopped fresh sage ¼ cup chopped fresh rosemary ¼ cup chopped fresh parsley 2 Tbsp. kosher salt 1 Tbsp. crushed fennel seed 1 tsp. crushed red pepper flakes 4 garlic cloves, halved 1 boneless pork shoulder roast (about 6 lbs.), butterflied 2 tsp. grated lemon zest 1 large sweet onion, thickly sliced ¼ cup white wine or chicken broth 1 Tbsp. olive oil 3 Tbsp. cornstarch 3 Tbsp. water 1. In a blender or food processor, pulse the first…

Canadian Cranberry Trifle Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate this season. —Raymonde Bourgeois, Swastika, ON Field Editor Prep: 30 min. + cooling Cook: 25 min. + chilling Makes: 16 servings 2 cups fresh cranberries 1 can (14 oz.) whole-berry cranberry sauce 1 cup sugar 1 cup water ½ cup sweet white wine ¼ tsp. coconut extract CUSTARD 1 cup sugar 2 Tbsp. cornstarch ¼ tsp. salt 3 cups 2% milk 6 large egg yolks, beaten ¼ tsp. coconut extract CAKE 1 frozen pound cake (16 oz.), thawed 3 Tbsp. sweet white wine, optional ½ cup slivered almonds, toasted Whipped cream Additional fresh cranberries and toasted slivered almonds 1. In a large saucepan, combine the cranberries, cranberry sauce, sugar and water. Bring to…