Taste of Home October/November 2023

Even though summers here in the Midwest can feel too short (and our winters too long), I just love fall. Who can resist crisp evenings, cozy sweaters and, of course, Thanksgiving! It’s my favorite holiday and one that I’ve been hosting for family and friends for years. But even though I’ve mastered my menu at this point, I’m always looking for ways to make it more convenient. That’s why I’m so excited about our “The No-Fret Feast” feature (page 34) with recipes that answer every hosting hassle, from not having enough oven space to cooking for guests with special diets. I also can’t wait to cap off this year’s meal with a slice (or four!) of stunning pies that have a bit of a taste twist (page 49). As the…

Leftovers to Love You spend hours preparing a lavish meal, so why let a single bite go to waste? Reinvent the extra turkey, mashed potatoes, sausage stuffing and cranberry sauce with tasty recipes that go from lackluster to blockbuster. Hover your camera here to find our most mouthwatering ideas. Christmas Countdown As your loved ones gather this season, gift them with a Christmas they’ll remember for years to come! This new cookbook showcasing 250+ recipes has everything you need—complete menus, party ideas and no-fuss, convenient recipes to create stunning spreads. Order yours today for only $10 and free shipping! tasteofhomebooks.com/X210 COMMUNITY COOK’S RECIPE REVIEW Vermont Maple Cookies “So delicious. They are like a warm hug! Everyone who tasted them, loved them. I will make these again and again.” Wanna try it yourself?…

CELEBRATING 30 YEARS! Crisp, cozy mornings are what this apple-infused syrup was made for. It’s like a pourable apple-pie filling, turning classic stacks of pancakes or waffles into a daybreak dream dish. It first appeared in Taste of Home in the fall of 1993, and since then, readers have been raving about its comforting spices and orchard appeal. Apple Spice Syrup In a saucepan, combine ¼ cup packed brown sugar, 2 Tbsp. cornstarch, ¼ tsp. ground allspice and ⅛ tsp. ground nutmeg; mix well. Add 1¾ cups apple juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Makes 1¼ cups. —Renae Moncur, Burley, ID [We Tried It!] COCOA CRAZE Want to make a Halloween cake that looks extra spooky this season? Try swapping in…

Soothed Stomach Proanthocyanidins give cranberries their deep hue. These same compounds can reduce your risk for developing ulcers by ridding the stomach of certain bacteria. Glowing Complexion Cranberries are rich in antioxidants. These compounds, which include vitamins C and E, can help brighten your complexion and repair skin damaged by sun or blemishes. Shiny Smile Even after you’ve enjoyed a glass of cranberry juice, you can reap the benefits of this fruit. Bacteria-fighting polyphenols linger in your mouth and can fight tooth decay and gum disease. CRANBERRY WILD RICE Bring 4 cups water and ¾ cup uncooked wild rice to a boil. Reduce the heat. Simmer, uncovered, for 50-60 minutes or until rice is tender. Saute 1 small chopped red onion, ½ cup chopped dried cranberries and 1 tsp. dried…

DOGGY FAVORITES Hosting a puppy party? Now is the time to snag each and every one of your furry friend’s favorite snacks from the store. Include crunchy biscuits, dental chews and a few soft treats. PUP-FRIENDLY HUMAN FOODS In addition to your pupper’s favorite snacks from the pet store, you can also layer on dog-safe foods right from your fridge and pantry. Here are some favorites from Taste of Home pet parents: • apples• blueberries• carrots• hard-boiled eggs• peanut butter• watermelon• yogurt DISH IT OUT While it can be tempting to put this barkuterie board right at nose level, we all know pups would eat every bite of this board if they could. Instead, portion out a few snacks and let your pooch have at a smaller plate. And we…

Ravioli with Creamy Squash Sauce Store-bought ravioli speeds assembly of this cozy restaurant-quality dish that tastes so good, your family won’t notice it’s meatless. —Taste of Home Test Kitchen Takes: 20 min. • Makes: 4 servings 1 pkg. (9 oz.) refrigerated cheese ravioli3 garlic cloves, minced2 Tbsp. butter1 pkg. (10 oz.) frozen cooked winter squash, thawed1 pkg. (6 oz.) fresh baby spinach1 cup heavy whipping cream⅓ cup vegetable broth¼ tsp. salt1 cup chopped walnuts, toasted 1. Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute the garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook until slightly thickened, 6-8 minutes. 2. Drain ravioli; add to…