Innholdsfortegnelse for October - November 2016 i Taste of Home

HERE’S OUR HAPPY ROUNDUP OF ALL THINGS TASTY AND HOMEY Kiddie Table Treats Amy Lents of amyscookingadventures.com shows you how to make your little turkeys feel like VIPs. Chocolate Caramel Turkey Legs 20 honey wheat braided pretzel twists • 40 caramels • 3 oz. melted chocolate Microwave caramels on high until softened, 10-15 seconds. Mold two softened caramels around the lower half of each braided pretzel to resemble a turkey leg. Dip in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container 1-2 weeks. Makes 20 servings. —Amy Lents, Grand Forks, ND PIE’S THE LIMIT Build the ultimate pie-making kit and you’re ready to roll. Stock yours with these go-to gadgets and prepare for flaky, buttery, bubbly goodness. Dried…

Twice-Baked Red Potatoes When I was in nesting mode, I made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, MD Prep: 30 min. • Cook: 25 min. Makes: 1 dozen 6 large red potatoes (about 10 oz. each) 1/2 cup 1% milk 1/2 cup fat-free plain yogurt 3 Tbsp. butter, softened 11/2 tsp. dried parsley flakes 11/2 tsp. garlic-herb seasoning blend 1 tsp. salt 1/4 tsp. coarsely ground pepper 1 cup shredded Monterey Jack cheese 1. Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once. 2. When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick…

2O16 Baking Guide Budapest Roll If you’re a fan of yule logs and pumpkin rolls, taste my Swedish specialty made with hazelnut meringue. People are in awe every time I bring it out. —Catherine Walbridge, Boise, ID Prep: 25 min. + standing Bake: 20 min. + cooling Makes: 12 servings 6 large egg whites 2/3 cup finely ground hazelnuts 6 Tbsp. instant vanilla pudding mix 11/3 cups sugar FILLING 11/3 cups heavy whipping cream 1 Tbsp. sugar 1/2 tsp. vanilla extract 1 can (10 oz.) mandarin oranges, well drained 2 oz. bittersweet chocolate, chopped 1. Let the egg whites stand at room temperature 30 minutes. Meanwhile, combine the nuts and vanilla pudding mix. Line a 15x10-in. baking pan with parchment paper. 2. Preheat oven to 350°. Beat egg whites on…

Share some hometown pride with your guests by leaving a tray in their room packed with city visitors guides, postcards and a few locally made treats (perfect for late-night snack attacks). FIND THEM! Letterpress Chicago Card $5 violetpressandpaper.etsy.com; We Belong in Chicago Mug $18 thelittlecanoe.etsy.com; Lonely Planet Chicago city guide $22 shop.lonelyplanet.com; City Walks: Chicago cards $15 chroniclebooks.com; Dry Sparkling Fuji Apple $7/4 available at Target stores; Garrett Mix Popcorn $33/gallon garrettpopcorn.com; Reclaimed Wood Tray $69 and Abacus Table Lamp (also shown on page 64) $199 westelm.com; Oatmeal + Calendula Goat Milk Soap (page 64) $7 fernandnettle.etsy.com Make guests feel at home by leaving a helpful sign with all your household’s need-to-know info, like where extra towels are stashed, where to find the coffee, and the all-important Wi-Fi password. Make an all-natural linen spray with just three household ingredients.…

MY KITCHEN SOUNDTRACK IS…I love the Motown sound but I change the soundtrack according to my mood and the season. Christmas music is a must when baking holiday treats. FIRST THING I LEARNED TO COOK…The first thing I remember tackling solo was peanut butter cookies. I WANT TO LEARN…to bake yeast breads like my mother and grandmother made. They had the perfect touch, which I’m still trying to master. MY BEST ADVICE TO NOVICE COOKS…Find a mentor. Learning to follow a recipe is an excellent start (especially when baking), but so much can be learned from an experienced cook. And always practice, practice, practice! We’ve all had disasters, but even a mistake can be a learning experience for next time. IN MY FREEZER RIGHT NOW…Growing up in the country, a…

Win $500! School Night Specials TURN THE PAGE AND ENTER YOUR SURE-BET DINNERS. Enter Our Fresh & Easy Weeknight Contest MAINS • SIDES • SOUPS • SALADS • SANDWICHES It’s a countdown to dinner! What’s your recipe for quick comfort? Think spaghetti squash Bolognese, steak and sweet potato hash or a roasty sheet pan supper of glazed chops and root veggies. How do you brighten up chowder or chili? And what’s your newest twist on the ultimate sandwich? Don’t forget the dinner add-ons! Produce-packed salads and fresh-picked sides are on our menu, too. Send your recipes (with 12 ingredients max, please), and you could win the dinner dash. A Chat with Grand Prize Winner Carmell Childs Pepperoncini really kicks up these deviled eggs. How’d you think of it? When we…

HOT ON FACEBOOK With only a few ingredients, this Basic Homemade Bread from Sandra Anderson of New York City sent our Facebook fans into a frenzy. Like us at facebook.com/tasteofhome. HEY, INSTAGRAMMERS! Follow @tasteofhome to see showstopping holiday dishes like this dreamy Pumpkin Torte. GET PINSPIRED Load up your table with the best in roasty sides, juicy birds and—oh yeah—plenty of pie. Plan your Turkey Day menu at tasteofhome.com/thanksgivingpin.…

The first time I used a turkey injector (when they were all the rage), its needle-like looks freaked me out. Halfway through, I passed out cold. My grandpa woke me up by splashing cold water on my face! —Shannon Roum, Food Stylist As a little kid, all I wanted to do was help with dinner. I was finally given the task of carrying food to the table. Rolls, no problem; mashed potatoes, piece of cake. Giant ring of cherry Jell-O? I was walking to the table when I tripped and sent the whole plate flying across the room. To this day, I’m still not allowed to carry the gelatin salad. —James Schend, Food Editor In college, I couldn’t wait to come home to eat our beloved family recipes. Well, one…

KITCHEN TRICKS & HEALTHY TIPS FOR HAPPY EATING Best Ever Mac & Cheese To make the best mac, I toss noodles in a creamy sauce loaded with three different cheeses. It comes out of the oven velvety, cheesy good. —Beth Jacobson, Taste of Home Lead Prep Cook Prep: 40 min. • Bake: 10 min. Makes: 12 servings 1 pkg. (16 oz.) uncooked elbow macaroni 4 slices hearty white bread (4 oz.), torn into large pieces 6 Tbsp. butter, cubed and divided 1/2 cup grated Parmesan cheese 1 tsp. salt, divided 1 tsp. pepper, divided 1/4 cup finely chopped onion 1 tsp. ground mustard 1/4 tsp. cayenne pepper 1/4 cup all-purpose flour 3 cups whole milk 2 cups half-andhalf cream 1 cup cubed process cheese (Velveeta) 1 block (8 oz.) sharp…

CHALLENGE YOURSELF TO A “7-IN-7” CLEANING COUNTDOWN. Tackle one chore per day the week leading up to Turkey Day. Hint: Save the high-traffic kitchen and bathroom for last. MAKE A L IST OF TASKS that aren’t usually covered by everyday cleaning, like clearing cobwebs on overhead lamps or buffing scuffs off baseboards. CRANK UP THE MUSIC. Dancing and singing while mopping make the task way more fun. CLEAN THE FRIDGE. Toss any expired condiments and whatever’s been shoved to the back. Wipe down the interior, shelves and rubber seals. Clear out a shelf for dishes guests may bring—and hey, that means extra room for Thanksgiving leftovers. GET THE KITCHEN SMELLING COZY. Simmer a few drops of vanilla, lemon peels and a little water in a saucepan on the stove. (It…

Zucchini Pizza Casserole I grow zucchini by the bushel, so this homey bake is one of my dinnertime go-to’s. It tastes like pizza, and my hungry husband and kids gobble it right up. —Lynn Bernstetter, White Bear Lake, MN Prep: 20 min. • Bake: 40 min. Makes: 8 servings 4 cups shredded unpeeled zucchini 1/2 tsp. salt 2 large eggs 1/2 cup grated Parmesan cheese 2 cups shredded part-skim mozzarella cheese, divided 1 cup shredded cheddar cheese, divided 1 lb. ground beef 1/2 cup chopped onion 1 can (15 oz.) Italian tomato sauce 1 red or green pepper, chopped 1. Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. 2. Combine zucchini with eggs, Parmesan and half of the mozzarella…

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 Margaret Brott Colorado Springs Janie Ganyard Colorado Springs…

Spinach Dip-Stuffed Mushrooms We make a lighter version of spinach dip to stuff inside mushrooms. Bake or grill them, but use a grill pan so they don’t tumble through the grate. —Ashley Pierce, Brantford, ON Prep: 25 min. • Bake: 15 min. • Makes: 16 appetizers 16 large fresh mushrooms (about 11/2 lbs.) 1 Tbsp. olive oil 2 cups fresh baby spinach, coarsely chopped 2 garlic cloves, minced 1/2 cup reduced-fat sour cream 3 oz. reduced-fat cream cheese 1/3 cup shredded partskim mozzarella cheese 3 Tbsp. grated Parmesan cheese 1/4 tsp. salt 1/4 tsp. cayenne pepper 1/4 tsp. pepper 1. Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add…

The best thing my mom taught me was to be welcoming. Relax and enjoy. Don’t get caught up in the details or sweat the small mistakes. Honestly, everyone else is just happy to be together, enjoying the good food. Embrace these special moments with your family and friends. —Susan Seymour, Valatie, NY My husband and I make a timeline on paper, beginning the day before, and cross things off as we finish them. We keep the list out so helpers can easily see what needs to be done next. —Danielle Ulam, Hookstown, PA For a centerpiece that takes up zero table space, wrap a fall-themed garland around the chandelier. —Elizabeth Bramkamp, Gig Harbor, WA After forgetting rolls one year and cranberries another, I made this rule: I set the table…

FILL THE TABLE WITH GREAT MEMORIES, ONE DISH AT A TIME Find It! Marble & Wood Cake Stand $46 nordstrom.com SWEET CREATIVITY I learned long ago, while selling my organic produce to chefs in Madison, Wisconsin: Don’t be afraid to experiment with recipes. My cheesecakemaking started with a couple of jobs I had as a barista, where people took turns making sweets to go with the coffee. I eventually became the one who made all the sweets. My customers were awesome—they’d tell me what they wanted and I would just play around with it in my head and then create it. I always use quality ingredients, like the creamiest cream cheese and organic fruit from our little orchard. I also like to use herbs, such as lavender, basil and tarragon.…

My friend Lisa Latham and I started Grace’s Kitchen in 2009 when we both felt a calling to feed the hungry and share our faith. So after 16 years at a food magazine, I quit my job and started serving people hot breakfasts in a local park here in Birmingham. We also make meals for two men’s rehab and residential facilities in the area. We prepare our meals in a commercial kitchen that was donated to us rent-free by a board member. It’s all volunteer and nonprofit, and all the money from donations goes toward buying fresh food. Each week we serve 250 to 300 meals and spend about $600. My food isn’t fancy, but people seem to like what I make. It’s fun cooking on a larger scale and…

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