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212

Recipes
& Tips

COZY

FALL COOKING

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Happy family meals start here!


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BACK-TO-SCHOOL CASSEROLES

5 INGREDIENTS & FUN


APPLES YOUR WAY
GOOEY, GLAZEY, GOOD

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Sept./Oct. 2014

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Advertisement

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SLOW COOKER COMFORT


W I T H J O H N S O N V I L L E I TA L I A N S A U S A G E

Spag het ti & M eat ball Sou p


PREP: 45 min.

COOK: 6 hours

MEATBALLS
1

cup soft bread crumbs


cup 2% milk
eggs, lightly beaten
cup freshly grated Parmesan cheese
teaspoon salt
teaspoon garlic powder
teaspoon pepper
packages of Johnsonville
Ground Mild Italian Sausage
(or links, de-cased)

MAKES: 8 servings
SOUP
4
1
3
1

cups beef stock


jar (24 ounces) marinara sauce
cups water
teaspoon dried basil
Parmesan rind, optional
8 ounces angel hair pasta,
broken into 1 -inch pieces
Additional freshly grated
Parmesan cheese, optional

Preheat oven to 400. In a large bowl, mix bread crumbs


and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and
spices. Add sausage; mix lightly but thoroughly. Shape into
1-in. balls. Place meatballs on a greased rack in a 15x10x1-in.
baking pan. Bake 12-15 minutes or until cooked through.
Transfer meatballs to a 6-qt. slow cooker. Add stock,
marinara sauce, water, basil and, if desired, Parmesan rind.
Cook, covered, on low 6-8 hours to allow flavors to blend.
Discard Parmesan rind. Stir in pasta; cook, covered, on high
15-20 minutes longer or until pasta is tender. If desired, serve
with additional cheese.

EDITORS NOTE: To make soft bread crumbs, tear bread into


pieces and place in a food processor or blender. Cover and pulse
until crumbs form. One slice of bread yields to cup crumbs.

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WHATS THE SECRET TO


BETTER TASTING CHILI?
BETTER MEAT.

2014 JOHNSONVILLE SAUSAGE, LLC

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WORTH PASSING DOWN

others not so much

AUNT MARIES FAMOUS POTATO SALAD


Ingredients

Directions

3/4 cup vinaigrette dressing or


ranch dressing, prepared
1/4 cup Texas Pete Original Hot Sauce
6 tbsp vegetable oil
4 lbs red potatoes, cut into 1/2
2 tbsp chopped garlic
2 tsp Italian seasoning
2 tsp kosher salt
1 tsp pepper
1 1/2 cups diced celery, 1/4 diced
1 cup crumbled bleu cheese

Combine vinaigrette (or ranch) and hot sauce.


Set aside.
Mix vegetable oil, garlic, Italian seasoning, salt
and pepper in large bowl. Add potatoes; mix to
coat potatoes with mixture. Transfer to sheet pan.
Bake potatoes at 375F for 55 minutes or until tender.
Cool slightly.
To make salad, toss potatoes, celery and onion with
the hot sauce vinaigrette mixture. Top with bleu
cheese crumbles.

Much like the recipes that bring our families together, Texas
Pete is the sauce thats worth passing down. For more recipes like this one, visit texaspete.com
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SEPTEMBER/
OCTOBER 2014

COOKING, CARING & SHARING

M
O
FR S
S IE RS
PE IL U
CI AM YO
RE F IKE
L

Contents

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the

Hello
Fall
issue
Count on home cooks super-fast
suppers and special dishes made
for together time. Everything you
need for cozy cooking is here.

German
Apple Strudel,
page 49

Celebrate

45
The Best of
Oktoberfest
Your homiest dishes, all inspired
by the worlds biggest party.

50

56

Soup Social

Eye Candy

Simmer some soup to share with


your near and dear. Theres even
enough to stock your freezer.

These three extra-easy


homemade Halloween desserts
are sweet fun for all.

WorldMags.net

WorldMags.net

39

70
63 Contest
FALL IN LOVE

Squash, apples, sweet potatoes


and spices star in 12 award-winning
ways to warm up to fall foods.

23
9
11
88
90

Table Talk
Mixing Bowl
Recipe Index
Homemade
Heroes

Cook Smart

Close to Home

18 Lets Cook

74 Sunday Dinner

DIY DOUGHNUTS Learn how to

PARKING LOT POTLUCK Lawn

make your own doughnuts, step


by fluffy-sweet step.

chairs? Check. Foam finger? Yup.


Cooler? Of course! Get in on this
Georgia moms game-day grub.

22 Light Nights
BIG, BOLD & BETTER FOR YOU

ON OUR COVER

212

Recipes
& Tips

COZY

FALL COOKING

Happy family meals start here!

BACK-TO-SCHOOL CASSEROLES

5 INGREDIENTS & FUN


APPLES YOUR WAY
GOOEY, GLAZEY, GOOD

Host a
soup
swap!

f ro

o
m h me

BEST

li

VE D
RECIP
ES

ke

cook s

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Sept./Oct. 2014

yo u

Theres
Traverse a Baehr
City, MI

THE #1 FOOD & ENTERTAINING MAGAZINE IN THE ENTIRE WORLD. REALLY!

Get cozy: Soups on.


Have a big bowl of Creamy Root
Veggie Soup (page 66), Christinas
Italian Wedding Soup (page 52)
or Chicken & Bean Chili (page 54).
Photographer: Grace Natoli Sheldon
Set Stylist: Stephanie Marchese
Food Stylist: Kathryn Conrad

Fill up on for-real flavor with seven


weeknight-easy suppers.

30 To Your Health
SNACKS TO RELAX Magnesium helps

relax muscles after a long day. Take


it easy with a handful of healthy,
chocolaty pumpkin seeds.

34 Quick Fix

80 Kids in the Kitchen


EVERYBODY LOVES JOE Theyre
fast, filling and incredibly simple:
Turkey sloppy joes for the win.

82 Field Editors
FALL STARTERS From fritters to
fondue, serve up fun appetizers
courtesy of Field Editors who
know how to start a party.

SECRETS IN THE SAUCE Homemade


dinner gets even faster with the help
of ready-to-love pasta sauce.

36 5-Ingredient Bakes
BACK-TO-SCHOOL BAKES Readers
five-ingredient casseroles are
bubbling away with cheesy, saucy,
meaty goodness.

TASTE TO GO
Read your Taste of Home
anywhere, get smart
bonus content and share
recipes, stat. Go digital at
tasteofhome.com/emag.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

E A S Y WorldMags.net
TO MA K E E ASY

TO

Minute Multi-Grain Medley


With the new Minute Multi-Grain Medley, you can create a wholesome meal in
just 10 minutes. The blend of 4 gluten-free, 100% whole grains, including brown,
wild, Thai red rice and quinoa, is packaged in 4 pre-portioned pouches for easy
prep. For all the ways to love Minute Rice, visit minuterice.com. We can help.

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2014 Riviana Foods Inc.

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JOIN THE FUN!


Judy Batson of Tampa, Florida, shared her Fun-do Fondue,
page 82. Share your familys top recipes and you might be
featured, too: tasteofhome.com/submit.
8

Judy
Batson

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Table Talk

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Easy
Does It
The bustle of fall gets way more fun with
some honest-to-goodness home cooking.
Grateful parents hail September as back-to-school month,
but there are still plenty of great excuses to get together
and share some good-time foodsbirthdays, tailgates, the gorgeous fall
weather. And in the spirit of Labor Day, those recipes should require little
(or no) effort. So we asked Taste of Home readers and Facebook friends for
their best instant party foods. Here are just a few.

Taco-flavored chicken wings are always a hit. Mix 1 envelope taco


seasoning, 2 Tbsp. oil, 2 Tbsp. red wine vinegar and 1 tsp. hot pepper
sauce. Toss with 4 lbs. chicken wingettes. Grill, covered, over medium
heat 15-20 minutes, turning occasionally. Mix 1 cup ranch dressing with
1 tsp. hot pepper sauce. Serve with wings. DEB KESLAUR UTICA, NE
Make antipasto skewers with marinated mozzarella balls,
grape tomatoes and salami slices. JANICE PALMIERI BIGOS YORK, ME
I make what my friends call Jan Peppers. Grab a pack of bacon,
brown sugar and assorted mini peppers. Cut bacon strips in half. Slice
peppers in half to make little canoe shapes. Fill with brown sugar; wrap
with bacon. Bake at 350 for 40 minutes. JAN DAVIS ELLIS BRIGHTON, MO
In my house the party starts when I make Sausage and Meatballs.
Throw a package of Cheddar Litl Smokies, a small bag of frozen
meatballs (thawed), 1 cup hickory barbecue sauce and cup grape
jelly into a casserole dish and microwave for 5 minutes, stirring
halfway through. MOIRA MCGARRY PARKMAN, ME
Great ideas, ladies. Read on for many more fab fall recipes.

CATHERINE CASSIDY EDITOR-IN-CHIEF

P.S.

Whats for supper? Our brand-new


cookbook, Taste of Home Easy
Weeknight Dinners, offers a simple and
delicious answer to this question for every
weeknight of the year, each from a real home
cook. Get a sneak preview of the books fantastic
5-ingredient casseroles on page 36. And find
your copy at tasteof home.com/easydinners.

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Taste of Home fans are raving about

I loved your show.


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Taste of Home

LIVE!

I learned quite a few


things I did not know,
even after 50 years of
cooking!

SHARON, MANKATO, MN

If you love Taste of Home magazine, get ready for an event


like no other. Whether youre a seasoned pro or a blushing
beginner, its an unforgettable LIVE Cooking School lled
with new friends, fabulous food and lots of fun!

At Every Show

LEARN 10 NEW RECIPES! The Caramel Apple


Strata recipe below is just one of the yummy recipes
weve shown fans how to make. Like all cooking show
recipes, its easy enough to recreate at home.
PICK UP NEW TECHNIQUES! Our Culinary
Specialist, the host of the show, will toss in tips and
techniques while teaching recipes. Youre guaranteed
to walk away with something new!
GET A BAG OF GOODIES! Every attendee receives
a valuable gift bag lled with products, recipes and
coupons from local sponsors. Plus you could win
one of many exciting door prizes!

Caramel Apple Strata KELLY, WHITELAND, IN


PREP: 20 MIN. + CHILLING BAKE: 50 MIN. + STANDING MAKES: 12 SERVINGS

3
2
1
1
1

10
1
1
1

cups packed brown sugar


cup butter, cubed
cup corn syrup
large apples, peeled
and chopped
tablespoons lemon juice
tablespoon sugar
teaspoon apple pie spice
loaf (1 pound) day-old
cinnamon bread
cup chopped pecans
eggs
cup 2% milk
teaspoon salt
teaspoon vanilla extract

1. In a small saucepan, combine


the brown sugar, butter and corn
syrup. Bring to a boil over
medium heat, stirring
constantly. Cook and stir for 2
minutes or until thickened.
2. In a small bowl, combine the
apples, lemon juice, sugar and pie

spice. Arrange half of the bread


in a greased 13-in. x 9-in. baking
dish. Spoon apples over bread;
drizzle with half of the sauce.
Sprinkle with pecans; top with
remaining bread.
3. In a large bowl, combine the
eggs, milk, salt and vanilla. Pour
over top. Cover and refrigerate
overnight. Cover and refrigerate
remaining caramel sauce.
4. Remove strata from the
refrigerator 30 minutes before
baking. Bake, uncovered, at 350
for 50-55 minutes or until a knife
inserted near the center comes
out clean. Let stand for 10
minutes before cutting.
5. Microwave reserved sauce,
uncovered, for 1-2 minutes.
Drizzle over strata.

This sweet twist on classic strata


was demonstrated in our show
during the Fall of 2013!

For the ultimate Taste of Home experience, join us for a Taste of Home Cooking School show.
Its easy to nd one scheduledWorldMags.net
near you. Just visit tasteofhome.com/CookingSchool.

Mixing Bowl
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SNACK O
LANTERN
This clever Jack does
double duty as a dip
holder. Remove the top
of a tricked-out pumpkin
and nestle in a bowl of
awesome Chili Corn
Cheese Dip. Now thats
using your gourd.

Chili Corn
Cheese Dip

SEE
RECIPE
page
12

Freeha
nd
a mark a dot design
holes. G er, then drill s with
o
a batte et em glowin me
g with
r y- o p e
rated c
andle.

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SEPTEMBER | OCTOBER 2014

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11

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INSTANT GRATIFICATION

MIXING BOWL

POLENTA,
PRESTO

Chili Corn Cheese Dip


This started out as a cheesy Mexican
soup, but later I turned it into a
beefed-up dip to snack on at football
parties and family gatherings.
SANDRA FICK LINCOLN, NE
PREP: 20 MIN. COOK: 4 HOURS
MAKES: 32 SERVINGS ( CUP EACH)

Channel your inner Italian nonna


with a creamy polenta and sausage
casserole. This toss-together meal
tastes like a labor of love but is easy
enough to make on a weeknight.
Slice up a Honeycrisp apple, a yellow
onion, an 18-oz. tube of polenta
(try basil garlic) and some chickenapple sausage, then put it all in an
ungreased 13x9-in. baking pan.
Slip it into the oven at 350 for
50-60 minutes, and suppers all set.
Now, the best part: Mangia!

1 lb. lean ground beef (90% lean)


1 medium onion, chopped
1 can (16 oz.) kidney beans,
rinsed and drained
1 can (15 oz.) black beans,
rinsed and drained
1 can (14 oz.) diced tomatoes
in sauce, undrained
1 cup frozen corn, thawed
cup water
1 can (2 oz.) sliced ripe olives,
drained
3 tsp. chili powder
tsp. dried oregano
tsp. chipotle hot pepper sauce
tsp. garlic powder
tsp. ground cumin
1 pkg. (16 oz.) reduced-fat process
cheese, cubed
Corn chips

+
+

+
=

1. In a large skillet, cook beef and


onion over medium heat 6-8 minutes
or until beef is no longer pink and
onion is tender, breaking up beef into
crumbles; drain. Transfer to a 4-qt.
slow cooker.
2. Stir in beans, tomatoes, corn,
water, olives, chili powder, oregano,
pepper sauce, garlic powder and
cumin. Cook, covered, on low
4-5 hours or until heated through.
3. Stir in cheese. Cook, covered, on
low 30 minutes longer or until cheese
is melted. Serve with corn chips.
PER SERVING 87 cal., 3g fat (1g sat.
fat), 12mg chol., 330mg sodium, 9g
carb., 2g fiber, 7g pro.

12

SHARE YOUR TOP CROP


Everyones in the mood for apple goodies, cabbage rolls and all things pumpkin.
Send your homiest harvest recipes to tasteofhome.com/submit.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

WorldMags.net
FALL IN A FLASH

Oh, Fudge!
It takes 10 minutes and just
five ingredients to create this
chocolate sensation. Or make
it even dreamier by dusting
the pieces with this sprinkle.
The results? A treat that tastes
like a pumpkin spice mocha
latte. Mix 1 tsp. confectioners
sugar, tsp. pumpkin pie spice
and tsp. baking cocoa.

5 INGREDIENTS

5-Ingredient Fudge
Youre moments away from a pan of creamy
fudge. Just microwave, stir and spread.
SUE TUCKER EDGEMOOR, SC
PREP: 10 MIN. + CHILLING
MAKES: ABOUT 2 LBS. (81 PIECES)

1 tsp. plus 1 Tbsp. butter, divided


2 cups (12 oz.) semisweet
chocolate chips
1 pkg. (11 oz.) milk chocolate chips
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract

1. Line a 9-in.-square pan with foil; grease


foil with 1 tsp. butter.

2. In a large microwave-safe bowl, melt


chocolate chips and remaining butter,
stirring after 1 minute and every 30 seconds
thereafter. Stir in milk and vanilla. Spread
into pan. Refrigerate until firm.
3. Lift fudge out of pan. Remove foil; cut
fudge into 1-in. squares. Store in refrigerator.
PER PIECE 59 cal., 3g fat (2g sat. fat), 3mg chol.,
12mg sodium, 8g carb., trace fiber, 1g pro.

easy dinner picky kids no time to shop HELP

GET your betty on

IImpossibly
ibl E
Easy Cheeseburger
Ch
b
Pie
Pi how-to
h
at bisquick.com
bi
i k

Genera
al M
Mills.

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MIXING BOWL

PUCKER UP, HONEY

5 INGREDIENTS

BLOGGERS WE

Honeyed Cranberries
These juicy little treats taste like
natures own SweeTarts. And, oh,
what they do to a bowl of oatmeal.
JAMES SCHEND
TASTE OF HOME FOOD EDITOR
PREP: 15 MIN. + STANDING
COOK: 5 MIN. + CHILLING MAKES: 1 CUP

1 medium orange

cup honey
2 Tbsp. water
1 cup fresh cranberries
cup sugar

1. Using a citrus zester, remove


peel from orange in long narrow
strips (save fruit for another use).
In a saucepan, combine honey, water
and orange peel; cook and stir over
medium heat until simmering (do
not boil). Cool 20 minutes. Transfer
to a small bowl; stir in cranberries.
Refrigerate, covered, 8 hours. Drain
cranberries, allowing berries to
stand 15 minutes.
2. Place the sugar in a small bowl.
Add cranberries, a few at a time,
and toss to coat lightly. Transfer to a
parchment paper-lined baking sheet.
Let stand until completely dry, about
30 minutes. Store, covered, at room
temperature for up to 3 days.
PER (2-TBSP.) SERVING 60 cal., trace
fat (0 sat. fat), 0 chol., 1mg sodium,
16g carb., 1g fiber, trace pro.

Gina Homolka

Skinnytaste
Get the skinny on slimming down
everyday meals. Gina Homolka
blogger, photographer and recipe
developeris here to help with
nutritious, family-friendly recipes.
Its gourd season, and you like
to use them in your recipes.
What are your three favorite
ways? I love using strands of
spaghetti squash in place of pasta
for a grain-free meal. I top it with
pesto or marinara, or serve it with
a heartier turkey Bolognese.
EAT SMART

Find the caramel apple!

14

And then theres acorn squash. Cut


them in half, drizzle with oil and maple
syrup, and roast them in the oven.
Heavenly!
Find more healthy,
delicious recipes
from Gina in her
new Skinnytaste
Cookbook. $30
amazon.com

5 INGREDIENTS

Sweet Maple Roasted Acorn Squash


I love all things fall: cozy sweaters, changing leaves and (of course)
spectacular autumn fruits and veggies. My soul craves the sweet, buttery
taste of this side dish when the weather starts to get cool. I also appreciate
how simple it isin only five minutes, you can turn four ingredients into
a scrumptious side. It doesnt get any easier than this.
4 tsp. coconut oil
2 small acorn squashes, halved
lengthwise, seeds scooped out
Kosher salt
2 Tbsp. pure maple syrup

with a pinch of salt. Put the squash


halves cut side up on the prepared
baking sheet, then drizzle with the
maple syrup.
3. Bake until you can pierce the
flesh with a fork, about 1 hour.

1. Preheat the oven to 400. Line a

PER SQUASH HALF

baking sheet with parchment paper.


2. Rub the coconut oil all over the
flesh of the squash, then season

151 cal., 4.5 g fat (4 g sat. fat),


0 mg chol., 25 g sodium, 29 g carb.,
3 g fiber, 2 g pro.

?
HIDDEN
OBJECT

I puree butternut squash with sauteed


shallots and Pecorino Romano cheese
to make a creamy, savory sauce for
my Butternut Squash Lasagna Rolls
(find the recipe at skinnytaste.com).

Did you know?


Taste of Home handpicked a collection of favorite food blogs.
Check it out at tasteofhome.com/taste-bloggers.

Spot the caramel apple in this issue and you could win a Taste of Home cookbook.
Find it? Go to tasteofhome.com/hiddenobject to tell us where. Or mail a postcard
with the page number, your name, address, email address and phone number to
Taste of Home, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. In our last
issue, the ice pop was on page 50.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

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Cook Smart
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DIY DOUGHNUTS EASIEST CASSEROLES EVER SPICE UP SUPPER

Apple Cider Doughnuts


Melissa Hansen
Taste of Home Prep Cook

Wake
Doughnup.
are rea uts
dy.

L
doug ayer fres
hl y
hn
Jell- Outs with C made
Pudd Pumpki ool Whip
,
n
dr iz z in g a n d a S p ice
le o f
big o
ch o c
l
o l a te
.

PAG E 1
8

GET IN ON FALLS HAPPIEST HOME-COOKED MEALS.

26

30

35

39

Nibedita Das
Cilantro Shrimp & Rice

Rebekah Beyers
Mocha Pumpkin Seeds

Melissa Reindls
Mushroom & Swiss
Pita Pizzas

Dolores Betchners
Easy Stuffed Shells

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SEPTEMBER | OCTOBER 2014

TASTEOFHOME.COM

17

WorldMags.net
LETS COOK

DIY Doughnuts

tes
kitchet n

TIPS

This weekend, the doughnuts are fresh, fresh, fresh


cause theyre straight from your very own kitchen.
Just bring a can-do attitudeand the hot cider.

Cake doughnuts
remind me of family
trips to South Dakota.
Wed stop at Wall
Drug for a dozen
or so before camping in the Badlands.
Maple glaze was and still is my favorite.
Share a batch with friends and family
who appreciate a hot, fresh doughnut.
MELISSA HANSEN
TASTE OF HOME PREP COOK
PREP: 1 HOUR + CHILLING
COOK: 5 MIN./BATCH
MAKES: 1 DOZEN DOUGHNUTS
PLUS DOUGHNUT HOLES

2 cups apple cider


3 cups all-purpose flour
cup whole wheat flour
cup packed brown sugar
2 tsp. baking powder

tsp. salt
tsp. baking soda
tsp. each ground cardamom,
nutmeg, cinnamon and allspice
2 eggs
6 Tbsp. butter, melted and cooled
Oil for deep-fat frying
Chocolate Glaze, Maple Glaze or
Ginger-Sugar, optional

1. In a small saucepan, bring cider


to a rapid boil; cook over high heat
until cider is reduced by half, about
12 minutes. Cool completely.
2. In a large bowl, whisk flours,
brown sugar, baking powder, salt,
baking soda and spices. In a small
bowl, whisk eggs, melted butter and
cooled cider; stir into dry ingredients
just until moistened (dough will be
sticky). Refrigerate, covered, 1 hour
or until firm enough to shape.
3. Divide dough in half. On a
floured surface, pat each portion

to a -in. thickness; cut with


a floured 3-in. doughnut cutter.
4. In an electric skillet or deep fryer,
heat oil to 365. Fry doughnuts, a few
at a time, 1 minute on each side or
until golden brown. Fry doughnut
holes, a few at time, 1 to 1 minutes
on each side or until golden brown
and cooked through. Drain on paper
towels; cool slightly.
5. If desired, dip tops of doughnuts
into glaze or toss warm doughnuts
with Ginger-Sugar.
1 DOUGHNUT PLUS 1 HOLE 335 cal.,
15g fat (5g sat. fat), 46mg chol., 338mg
sodium, 45g carb., 1g fiber, 5g pro.

Apple Cider
Doughnuts

UN

N
KA

D GO NUTS

Maple Glaze
Whisk 2 cups confectioners sugar,
3 Tbsp. 2% milk, 2 Tbsp. maple
syrup and tsp. maple flavoring
until smooth. Makes 1 cup.

SPR

INK

LE

IT

BARBARA ELLIOTT TYLER, TX

18

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

LO

VE

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Chocolate Glaze
Bring cup heavy whipping cream
and 2 Tbsp. light corn syrup just
to a boil; pour over 6 oz. chopped
semisweet chocolate. Stir with
a whisk until smooth. Stir in 2 tsp.
vanilla extract. Makes 1 cup.

SH

OW

KAREN MOORE JACKSONVILLE, FL

T TE

R STRIP

ES

Fr y b
crisp acon till
i
.
scatt Give it a t s ex tra
er ov
ch o p
er
an
doug
hnut just-glaz d
s . De
e
vour. d

B A CO N
WITH

Ginger-Sugar
In a bowl, combine cup sugar
with 2-3 Tbsp. ground ginger.
Add warm doughnuts and toss
until coated. Makes cup.
MELISSA HANSEN
TASTE OF HOME PREP COOK

BE

YO U

L
EC

AS

SIC

,O

U
CO

RSE

Q u ic
k Ch
o co l a
Prep
are C
t e Fr
th e n
hoco
os tin
late G
s tir in
g
l
sug a
2
a
z
c
e(
u
15 m r until sm ps confec above),
in u te
t
s o r u o o t h . L e t io n e r s
s t a nd
n til s
p re a
d a b le
.

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SEPTEMBER | OCTOBER 2014

TASTEOFHOME.COM

19

D O U G H N UT S , YO U R WAY

LETS COOK

WorldMags.net

1 SHAPE

All you need to flatten this dough are your hands.


Pat it down, then cut with a doughnut cutter.
To keep the dough from sticking, wiggle your
cutter in a little flour between cuts.

3 DIP

Time to dunk, drizzle and add all the tasty toppings of your
dreams. Grab your glaze of choice and get ready to dip.
For a translucent look, plunk your doughnut in glaze while
its still warm. Want it more opaque? Let the doughnut
cool a bit before dunking. Feel free to double dunk.

20

2 SIZZLE

Fry em in batches for a minute on each side; let the


oil reheat to 365 before starting the next round.
Use heatproof tongs for flipping and transferring
piping-hot doughnuts from oil to paper towels.

4 DRIZZLE

Drizzle a second glaze over alreadydipped doughnuts. (Chocolate on


maple? Mmm!) Or add jimmies, nuts,
baconany topper you crave.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

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Coupon Expires 11/10/14

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LIGHT NIGHTS

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Big, Bold &


Better for You

Squeeze on some lemon juice, do up the Dijon and


throw in an extra clove of garlic. Readers most flavorful
ingredients put the wow in these healthy suppers.

give
atoes t to
m
o
t
b o os
dr ie d
Sun- eet-tang y atoni.
a s w mple rig
si

EAT SMART FAST FIX

Garlic Chicken Rigatoni


In New Mexico we adore big flavors
from ingredients like garlic and
sun-dried tomatoes. Heres a
punchy chicken and mushroom
pasta thats a family standard.
JUDY CRAWFORD DEMING, NM
START TO FINISH: 30 MIN.
MAKES: 4 SERVINGS

8 oz. uncooked rigatoni


or large tube pasta
cup sun-dried tomatoes
(not packed in oil)
cup boiling water
lb. boneless skinless chicken
breasts, cut into 1-in. cubes
tsp. garlic salt

22

2 Tbsp. all-purpose flour


2 Tbsp. olive oil, divided
1 cups sliced fresh mushrooms
3 garlic cloves, minced
cup reduced-sodium
chicken broth
cup white wine or additional
reduced-sodium chicken broth
2 Tbsp. minced fresh parsley
tsp. dried basil
tsp. salt
tsp. pepper
tsp. crushed red pepper flakes
cup grated Parmesan cheese

1. Cook rigatoni according to


package directions. In a small bowl,
combine sun-dried tomatoes and
boiling water; let stand 5 minutes.
Drain; chop tomatoes.

2. Sprinkle chicken with garlic salt;


add flour and toss to coat. In a large
skillet, heat 1 Tbsp. oil over mediumhigh heat. Add chicken; cook and stir
4-5 minutes or until no longer pink.
Remove from pan.
3. In same skillet, heat remaining
oil over medium-high heat. Add
mushrooms and garlic; cook and
stir until tender. Add chicken broth,
wine, parsley, basil, salt, pepper, red
pepper flakes and chopped tomatoes;
bring to a boil. Stir in the chicken;
heat through.
4. Drain rigatoni; add to chicken
mixture. Sprinkle with cheese
and toss to coat.
PER SERVING 398 cal., 11g fat (2g
sat. fat), 36mg chol., 290mg sodium,
50g carb., 3g fiber, 23g pro.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

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EAT SMART FAST FIX

WHATS
SHAKIN?

Talk about easy. Sprinkle these


pantry spices on your favorite
foods for a big (and guilt-free) pop.
CINNAMON Boost your best
beef stew, chili, barbecued ribs
or even sauteed carrots.
CURRY POWDER Give punch to
roasted potatoes or cauliflower,
or to chicken, egg or tuna salad.
GINGER Pep up pork chops
with apples, shrimp stir-fry
or butternut squash soup.
CUMIN Add lots more zip
to baked chicken, sloppy joes,
mac and cheese, or mashed
sweet potatoes.

Crispy Fish & Chips

1. Preheat oven to 450. Arrange

A British pub classic turns crown jewel


when you add horseradish, panko and
Worcestershire. You can also try it with
a whitefish like cod or haddock.

steak fries in a single layer on a


baking sheet. Bake on lowest oven
rack 18-20 minutes or until light
golden brown.
2. Meanwhile, place salmon on a
foil-lined baking pan coated with
cooking spray. In a bowl, mix
horseradish, cheese, Worcestershire
sauce, mustard and salt; stir in
panko. Press mixture onto fillets.
Spritz tops with cooking spray.
3. Bake salmon on middle oven
rack 8-10 minutes or until it begins
to flake easily with a fork. Serve
with fries.
PER SERVING 419 cal., 20g fat (4g
sat. fat), 86mg chol., 695mg sodium,
26g carb., 2g fiber, 32g pro. Diabetic
Exchanges: 5 lean meat, 1 starch.

LINDA SCHEND KENOSHA, WI

START TO FINISH: 30 MIN.


MAKES: 4 SERVINGS

4
4
1
1
1
1

cups frozen steak fries


salmon fillets (6 oz. each)
to 2 Tbsp. prepared horseradish
Tbsp. grated Parmesan cheese
Tbsp. Worcestershire sauce
tsp. Dijon mustard
tsp. salt
cup panko (Japanese)
bread crumbs
Cooking spray

Crispy Fish
& Chips
Linda Schend
Kenosha, WI

WorldMags.net

Continued on page 25 E

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ITS TASTIER
THAN MILK.

PEOPLE WITH
TONGUES
SAID SO.

Most people
prefer the taste
of Silk Vanilla
Almondmilk
to dairy milk.
Try for
yourself.

National Taste Test 2013;


Silk Vanilla Almondmilk vs. dairy milk.
Go to www.silk.com/freetaste/rules
for details, rules and exclusions.
Character is a trademark of
WhiteWave Foods.

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ITS

FREE.*
ITS
TASTIER.
WHY
NOT?

Honey-Lemon
Chicken Enchiladas
Kristi Moak | Gilbert, AZ
EAT SMART FAST FIX

Honey-Lemon
Chicken Enchiladas
Some nights I make the filling for tacos
and we load on any toppings we want.
Either way, my family devours them.
KRISTI MOAK GILBERT, AZ
START TO FINISH: 30 MIN.
MAKES: 6 SERVINGS

cup honey
2 Tbsp. lemon or lime juice
1 Tbsp. canola oil
2 tsp. chili powder
tsp. garlic powder
3 cups shredded cooked
chicken breast
2 cans (10 oz. each) green
enchilada sauce, divided
12 corn tortillas (6 in.), warmed
cup shredded reduced-fat
cheddar cheese
Sliced green onions and chopped
tomatoes, optional

1. In a large bowl, whisk the first five


ingredients. Add chicken and toss
to coat. Pour 1 can green enchilada
sauce into a greased 11x7-in.
microwave-safe dish. Place cup
chicken mixture off center on
each tortilla. Roll up and place in
prepared dish, seam side down.
Top with remaining sauce.
2. Microwave enchiladas, covered,
on high 11-13 minutes or until heated
through. Sprinkle with shredded
cheddar cheese. If desired, top with
green onions and tomatoes.
NOTE This recipe was tested in a
full-size 1,100-watt microwave. If
your microwave does not accommodate
an 11x7-in. dish, bake the casserole,
covered, in a preheated 400 oven for
25-30 minutes or until heated through.
Sprinkle with cheese and top as directed.
PER SERVING 349 cal., 11g fat (3g
sat. fat), 64mg chol., 698mg sodium,
39g carb., 3g fiber, 27g pro. Diabetic
Exchanges: 3 lean meat, 2 starch.

* Sign up at
silk.com/freetaste
to get your free
half-gallon of Silk.
L
WHILE SUPP

IES

Go to www.silk.com/freetaste/rules for details,


rules and exclusions.
Character is a trademark of WhiteWave Foods.

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LAST

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LIGHT NIGHTS

EAT SMART FAST FIX

1 large sweet red pepper, chopped

Cilantro Shrimp & Rice

tsp. crushed red pepper flakes

I created this one-dish meal for my picky


son. Its become a go-to, even for him!

3 garlic cloves, minced


1 lb. peeled and deveined cooked
large shrimp, tails removed
cup chopped fresh cilantro
1 Tbsp. grated lime peel
2 Tbsp. lime juice
tsp. salt
Lime wedges, optional

NIBEDITA DAS FORT WORTH, TX


START TO FINISH: 30 MIN.
MAKES: 8 SERVINGS

2 pkg. (8 oz. each) ready-toserve basmati rice


2 Tbsp. olive oil
2 cups frozen corn, thawed
2 medium zucchini, quartered
and sliced

1. Prepare basmati rice according


to package directions.
2. Meanwhile, in a large skillet,
heat olive oil over medium-high heat.

Add corn, zucchini, sweet red


pepper and red pepper flakes;
cook and stir 3-5 minutes or until
zucchini is crisp-tender. Add garlic;
cook 1 minute longer. Add shrimp;
cook and stir 3-5 minutes or until
heated through.
3. Stir in rice, cilantro, lime peel,
lime juice and salt. If desired, serve
with lime wedges.
PER SERVING 243 cal., 6g fat (1g sat.
fat), 86mg chol., 324mg sodium,
28g carb., 3g fiber, 16g pro. Diabetic
Exchanges: 2 lean meat, 1 starch,
fat.

EAT SMART FAST FIX

Cajun Beef & Rice


Dirty rice from a restaurant or box can
have a lot of sodium and fat. Heres a
hearty, healthy way to trim it.

Cajun Beef & Rice


Raquel Haggard
Edmond, OK

RAQUEL HAGGARD EDMOND, OK


START TO FINISH: 30 MIN.
MAKES: 4 SERVINGS

1
3
1
1

2
1
1
1
2
1

lb. lean ground beef (90% lean)


celery ribs, chopped
small green pepper, chopped
small sweet red pepper,
chopped
cup chopped onion
cups water
cup instant brown rice
Tbsp. minced fresh parsley
Tbsp. Worcestershire sauce
tsp. reduced-sodium
beef bouillon granules
tsp. Cajun seasoning
tsp. crushed red pepper flakes
tsp. pepper
tsp. garlic powder

1. In a large skillet, cook beef, celery,


green and red peppers, and onion
over medium heat 8-10 minutes or
until beef is no longer pink, breaking
up beef into crumbles; drain.
2. Stir in remaining ingredients.
Bring to a boil. Reduce heat; simmer,
covered, 12-15 minutes or until rice
is tender.
PER SERVING 291 cal., 10g fat (4g
sat. fat), 71mg chol., 422mg sodium,
23g carb., 2g fiber, 25g pro. Diabetic
Exchanges: 3 lean meat, 1 starch,
1 vegetable. 2

Cilantro Shrimp & Rice


Nibedita Das
Fort Worth, TX

26

WorldMags.net

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

WorldMags.net

Toee
Cheesecake Bars
These melt-in-your-mouth
treats are absolutely delicious,
and everyone will want seconds.
No one would ever guess
theyre lighter.
Edie D.,
Logan, Utah

ONE BAR EQUALS


169 cal.,
9 g fat (5 g sat. fat)

LIGH

TER RECIPES FOR

HEAVY-DUTY
HEAVY-DUTY

HAPPINESS
Indulge your sweet tooth with makeover
dessert recipes delivered straight to your inbox.
FREE!
Light Desserts e-Newsletter
Sign up at: www.tasteofhome.com/newsletters
TOHNS-LDNC-REGI

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BEST LOVED RECIPES FROM


HOME COOKS LIKE YOU

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TO YOUR HEALTH

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Snacks
to Relax
A little stressed? Magnesium might
be the mineral for you. Its been
shown to both relax muscles and
lower blood pressure. Snack on.
COMPILED BY LINDA MELONE

EAT SMART FAST FIX

Mocha Pumpkin Seeds


Roasted pumpkin seeds are a classic
fall snack. Kick them up a notch with
instant coffee and cocoa powder
for a mix thats mocha genius.
REBEKAH BEYER SABETHA, KS
START TO FINISH: 25 MIN. MAKES: 3 CUPS

6
2
1
1
2

Tbsp. sugar
Tbsp. baking cocoa
Tbsp. instant coffee granules
egg white
cups salted shelled pumpkin seeds
(pepitas)

1. Preheat oven to 325. Place sugar,

f
itutes o
nal Inst s women
io
t
a
N
The
end
sium
recomm
Health 0 mg of magne g.
2
m
have 3 y; men, 420
per da

cocoa and coffee granules in a small


food processor; cover and pulse until
finely ground.
2. In a bowl, whisk egg white until
frothy. Stir in pumpkin seeds.
Sprinkle with sugar mixture; toss
to coat evenly. Spread in a single
layer in a parchment paper-lined
15x10x1-in. baking pan.
3. Bake 20-25 minutes or until dry
and no longer sticky, stirring every
10 minutes. Cool completely in pan.
Store in an airtight container.
PER ( - CUP) SERVING 142 cal.,
10g fat (2g sat. fat), 0 chol.,
55mg sodium, 10g carb., 1g fiber,
6g pro., 114mg magnesium.
Diabetic Exchanges: 2 fat, starch.

WHY THEYRE GOOD FOR YOU


One -cup serving of these
chocolaty pumpkin seeds
delivers 25% of womens daily
magnesium requirement.

30

Magnesium also plays a crucial


part in helping bones absorb
enough calcium, lowering your
risk for osteoporosis.

Just a spoonful of cocoa powder


makes your blood pressure
go downby 2.8/2.2 mmHg,
according to an Australian study.

WorldMags.net

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Continued on page 32 E

Hungry for
WorldMags.net
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WorldMags.net

EAT SMART FAST FIX

Shredded Gingered
Brussels Sprouts
JAMES SCHEND
TASTE OF HOME FOOD EDITOR

TOP 5

LOVE YOUR
BRUSSELS SPROUTS

One serving of Brussels sprouts


contains more VITAMIN C
than an orange, PLUS OMEGA-3s,
a powerful antioxidant.

Theyre GREAT WITH BACON:


Saute two slices per pound of
pan-roasted sprouts to add smoky
goodness at only a little over a gram
of fat per serving.

September is National Cholesterol


Education month. Teach your
family: Eating steamed sprouts helps
LOWER CHOLESTEROL.

5 You can shred em,

They contain the ANTI-CANCER


compound sulforaphanethe
same substance that makes them stinky
when overdone. So set your timer!

32

7.5

toss em with dressing


and eat raw like a slaw.
Or try this gingery saute
thats ready in minutes.

GRAMS OF DARK CHOCOLATE A DAY


CAN SLASH YOUR CHANCE OF HAVING
A STROKE BY 48% AND HELP LOWER
YOUR HEART ATTACK RISK BY 27%.
BE SURE TO GET YOUR DAILY DOSE.
European Heart Journal

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

1 lb. fresh Brussels sprouts


1 Tbsp. olive oil
1 small onion,
finely chopped
1 Tbsp. minced
fresh gingerroot
1 garlic clove, minced
tsp. salt
2 Tbsp. water
teaspoon pepper

1. Trim Brussels sprouts;


cut lengthwise in half, then
crosswise into thin slices.
2. Place a large skillet over
medium-high heat; cook and
stir sprouts 2-3 minutes or
just until lightly browned.
Toss with olive oil. Stir in
onion, ginger, garlic and salt.
Add water; reduce heat to
medium and cook, covered,
1-2 minutes or until vegetables
are tender. Remove from heat;
stir in pepper.
PER SERVING 56 cal., 2 g fat
(0g sat. fat), 0mg chol.,
214mg sodium, 8g carb.,
3g fiber, 2g pro.

BRUSSELS SPROUTS: JAMES AND JAMES/GETTY IMAGES; CHOCOLATE: PICSFIVE/SHUTTERSTOCK.COM

START TO FINISH: 20 MIN.


MAKES: 6 SERVINGS

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2014 KIKKOMAN SALES USA, INC.

s*

Secrets
in the Sauce

30
re 5 t

minute
s

i ng

QUICK FIX

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d ie n

Pop open the lid on a jar of pasta sauce and unleash


your fastest home cooking yet. These family
suppers hit the plate in 30 minutes.

FAST FIX

Italian-Style Chicken & Peppers


I found my moms well-stained recipe card
for chicken and green peppers and was
flooded with memories. Id forgotten
how good it was! Hope you enjoy it.
DONNA MILLER GROSSE POINTE, MI
START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

2
2
1
4
4

cups meatless pasta sauce


tsp. olive oil
medium green pepper, finely chopped
oz. cream cheese, softened
boneless skinless chicken breast halves
(4 oz. each)
tsp. salt
tsp. pepper
4 slices part-skim mozzarella cheese

1. Preheat oven to 425. Place pasta sauce


in a microwave-safe bowl; microwave,
covered, on high for 3-4 minutes or
until hot, stirring halfway.
2. Meanwhile, in a large skillet, heat
oil over medium-high heat. Add green
pepper; cook and stir 3-4 minutes or
until tender. Transfer to a small bowl;
stir in cream cheese.
3. Arrange chicken in a greased 13x9-in.
baking dish; sprinkle with salt and
pepper. Spoon pepper mixture onto
chicken. Pour warmed sauce over top.
Place cheese over sauce. Bake, covered,
23-30 minutes or until a thermometer
inserted in chicken reads 165.
PER SERVING 394 cal., 22g fat (10g sat. fat),
112mg chol., 1,030mg sodium, 14g carb.,
3g fiber, 34g pro.
Italian-Style
Chicken & Peppers
Donna Miller
Grosse Pointe, MI

34

*Plus pantry staples like salt, pepper, oil and water.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Toss
in
he a r chopped
ts i
ar
if you nstead of tichoke
p
ve g
ot em eas
.

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FAST FIX

Shrimp Pasta Alfredo

My son loves any recipe with Alfredo sauce. When


he cooked as a bachelor, shrimp pasta was one of
his first recipes. Now his children ask for it.
GAIL LUCAS OLIVE BRANCH, MS
START TO FINISH: 25 MIN. MAKES: 4 SERVINGS

3 cups uncooked bow tie pasta


2 cups frozen peas
1 lb. peeled and deveined cooked
medium shrimp, tails removed
1 jar (15 oz.) Alfredo sauce
cup shredded Parmesan cheese

1. In a Dutch oven, cook pasta according to


package directions, adding peas during the last
3 minutes of cooking; drain and return to pan.
2. Stir in shrimp and sauce; heat through over
medium heat, stirring occasionally. Sprinkle
with cheese.
PER SERVING 545 cal., 16g fat (9g sat. fat), 206mg
chol., 750mg sodium, 60g carb., 6g fiber, 41g pro.

FAST FIX

Mushroom & Swiss Pita Pizzas


Sweet Italian sausage and pitas make mini pizzas
that go together fast for an easyand tasty
weeknight meal. Kids always have fun making
their own, so invite them to help!
MELISSA REINDL MANITOWOC, WI
START TO FINISH: 25 MIN. MAKES: 5 SERVINGS

1 lb. bulk Italian sausage


1 pkg. (12 oz.) whole pocketless
pita breads or flatbreads
1 cups tomato basil pasta sauce
or Alfredo sauce
5 slices reduced-fat Swiss cheese
1 cups sliced fresh mushrooms

Mushroom & Swiss


Pita Pizzas
Melissa Reindl
Manitowoc, WI

1. Preheat oven to 350. In a large skillet, cook


sausage over medium heat 8-10 minutes or until
no longer pink, breaking into crumbles; drain.
2. Place pita breads on baking sheets. Spread
with pasta sauce; top with cheese, mushrooms
and cooked sausage. Bake 10-15 minutes or until
cheese is melted.
PER SERVING 579 cal., 29g fat (12g sat. fat), 74mg
chol., 1,413mg sodium, 49g carb., 3g fiber, 31g pro. 2

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SEPTEMBER | OCTOBER 2014

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35

5-INGREDIENT BAKES

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* sseroles from our new


Comfy five-ingredient ca ht Dinners, get the whole
cookbook, Easy Weeknigedit for fast prep and cleanup.
family to the table. Extra cr

5 INGREDIENTS FAST FIX

5 INGREDIENTS

Smothered Burritos

Broccoli Chicken Casserole

My brother-in-law teased that I knew


how to make only five things using
ground beef. I had to prove him wrong,
and came back with these burritos.

This extra-creamy twist on chicken


Divan came from a former boss, who
shared the recipe when I got married.
Its quick, satisfying comfort food.

KIM KENYON GREENWOOD, MO

JENNIFER SCHLACHTER BIG ROCK, IL

START TO FINISH: 25 MIN.


MAKES: 4 SERVINGS

PREP: 15 MIN. BAKE: 30 MIN.


MAKES: 6 SERVINGS

1 can (10 oz.) green enchilada sauce

cup salsa verde


1 lb. ground beef
4 flour tortillas (10 in.)
1 cups (6 oz.) shredded cheddar
cheese, divided

1. Preheat oven to 375. In a bowl,

1 pkg. (6 oz.) chicken stuffing mix


2 cups cubed cooked chicken
1 cup frozen broccoli florets,
thawed
1 can (10 oz.) condensed
broccoli cheese soup, undiluted
1 cup (4 oz.) shredded cheddar
cheese

mix enchilada sauce and salsa verde.

36

2. In a skillet, cook beef over medium

1. Preheat oven to 350. Prepare

heat 8-10 minutes or until no longer


pink, breaking into crumbles; drain.
Stir in cup sauce mixture.
3. Spoon cup beef mixture across
center of each tortilla; top each with
3 Tbsp. cheese. Fold bottom and sides
of tortilla over filling and roll up.
4. Place in a greased 11x7-in. baking
dish. Pour remaining sauce mixture
over top; sprinkle with remaining
cup cheese. Bake, uncovered,
10-15 minutes or until cheese is melted.
PER SERVING 624 cal., 33g fat (15g sat.
fat), 115mg chol., 1,470mg sodium,
44g carb., 2g fiber, 36g pro.

stuffing mix according to package


directions, using 1 cups water.
2. In large bowl, combine chicken,
broccoli and soup; transfer to a
greased 11x7-in. baking dish. Top
with prepared stuffing; sprinkle with
cheese. Bake, covered, 20 minutes.
Uncover; bake 10-15 minutes or until
heated through.
PER SERVING 315 cal., 13g fat (6g sat.
fat), 66mg chol., 1,025mg sodium,
25g carb., 2g fiber, 23g pro.

*Plus pantry staples like salt, pepper, oil and water.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

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n by
r ow ys
u
o
y
it
mil
Makeg your fa g mix.
i
n
f
i
u s te s t u f n
ri
favo

Kim Kenyon
Greenwood,
M

BUY THE BOOK

Find these any-day dishes and


311 moredesserts, too
in Taste of Home Easy
Weeknight Dinners, at
tasteofhome.com/
easydinners

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5-INGREDIENT BAKES

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L aD
Ponconna Ree
a Cit
d
y, OK

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5 INGREDIENTS

Crumb-Coated
Ranch Chicken

Reach for the ranch to build flavor in


a five-ingredient recipe like this. Its
been a lifesaver on busy weeknights.
LADONNA REED PONCA CITY, OK

5 INGREDIENTS

Easy Stuffed Shells


I created a super-easy way to fill pasta
shellsjust use meatballs. Put the kids
on stuffing duty. Theyll be proud to
help and have another reason to love
the dish come dinnertime.
DOLORES BETCHNER CUDAHY, WI

PREP: 10 MIN. BAKE: 30 MIN.


MAKES: 4 SERVINGS

PREP: 20 MIN. BAKE: 40 MIN.


MAKES: 12 SERVINGS

cup ranch salad dressing


2
1
1
4

cups coarsely crushed cornflakes


Tbsp. Italian seasoning
tsp. garlic powder
boneless skinless chicken breast
halves (6 oz. each)

1. Preheat oven to 400. Place


salad dressing in a shallow bowl.
In a separate shallow bowl, mix
cornflakes, Italian seasoning
and garlic powder. Dip chicken in
dressing, then in cornflake mixture,
patting to help coating adhere.
2. Place on a greased baking sheet
or in a greased 13x9-in. baking dish.
Bake 30-35 minutes or until a
thermometer reads 165.
PER SERVING 495 cal., 20g fat (4g sat.
fat), 99mg chol., 642mg sodium,
41g carb., trace fiber, 37g pro.

5 INGREDIENTS

Ham & Cheese


Potato Casserole
This hammed-up spin on cheesy hash
browns makes two hearty casseroles
you can use as main or side dishes.
Serve one today and save the other
for a crazy school night.
KARI ADAMS FORT COLLINS, CO
PREP: 15 MIN. BAKE: 50 MIN. + STANDING
MAKES: 2 CASSEROLES (5 SERVINGS EACH)

2 cans (10 oz. each) condensed


cream of celery soup, undiluted
2 cups (16 oz.) sour cream
cup water
tsp. pepper

36 uncooked jumbo pasta shells


1 jar (24 oz.) spaghetti sauce
36 frozen fully cooked Italian
meatballs ( oz. each), thawed
2 cups (8 oz.) shredded part-skim
mozzarella cheese

1. Preheat oven to 350. Cook shells


according to package directions; drain
and rinse in cold water.
2. Spread cup sauce into a greased
13x9-in. baking dish. Fill each shell
with a meatball; place over sauce. Top
with remaining sauce and the cheese.
3. Bake, covered, 35 minutes.
Uncover; bake 3-5 minutes longer or
until bubbly and cheese is melted.
PER SERVING 334 cal., 17g fat (8g sat.
fat), 45mg chol., 711mg sodium,
30g carb., 3g fiber, 16g pro.

2 pkg. (28 oz. each) frozen


OBrien potatoes
1 pkg. (16 oz.) process cheese
(Velveeta), cubed
2 cups cubed fully cooked ham

1. Preheat oven to 375. In a large


bowl, mix soup, sour cream, water
and pepper until blended. Stir in
potatoes, cheese and ham.
2. Transfer to two greased 11x7-in.
baking dishes. Bake casseroles,
covered, 40 minutes. Uncover; bake
10-15 minutes longer or until bubbly.
Let stand 10 minutes before serving.
PER SERVING 474 cal., 26g fat (14g sat.
fat), 92mg chol., 1,555mg sodium,
36g carb., 4g fiber, 20g pro. 2

YOUR POTPIES, PLEASE


Theyre steamy, flaky and falls most dreamed-about supper. Share your coziest
main-dish cobblers and potpies at tasteofhome.com/submit.

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SEPTEMBER | OCTOBER 2014

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39

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Makeover Easy
Beef-Stued Shells
Convenient? Check.
Meaty? Check. And its good
for you, too! This satisfying
dish has half the saturated
fat of the original recipe.
Blair L.,
Rochelle, Virginia

PER SERVING

295 cal.,
12 g fat (5 g sat. fat)

A
HEARTY HELPING
OF

HEALTHY
Dig in to low-fat, gluten-free & many more
satisfying recipes delivered straight to your inbox.
FREE!
Good & Healthy e-Newsletter
Sign up at: www.tasteofhome.com/newsletters
TOHNS-GHNC-REGI

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BEST LOVED RECIPES FROM


HOME COOKS LIKE YOU

Celebrate

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HALLOWEEN SWEETS SOUP SWAP  HERES TO OKTOBERFEST


cre a m
s o ur r n e r o f
h
t
i
w
o
e b by
the c
le g s .
Get w zed from ives for
h
e
s q u e tic b a g. C
s
a pl a

Roasted Autumn
Vegetable Soup
Stephanie Flaming
Woodland, CA

Bust ou
big spo t the
Soup se ons.
a
is backson
.
PAG E 5
0

ITS SOUP, STRUDEL AND TRICK-OR-TREAT TIME. EAT IT UP.

46

46

51

60

Angela Spenglers
German Beer Cheese Spread

Joyce Folkers
Pork Schnitzel
with Dill Sauce

Stephen Exels
Split Pea Soup
with Bacon & Crab

Starrlette Howards
Owl Cookies

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SEPTEMBER | OCTOBER 2014

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43

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MONDAY
5 Simple Ingredients

PARMESAN CHICKEN NUGGETS

Top-rated by kids!

TUESDAY

NEW
COOKBOOK
FOR BUSY MOMS!

FREE
PREVIEW!

Sizzle & Sear Entrees


LOADED FLANK STEAK

On the table
in 25 minutes!
WEDNESDAY
30 Minutes to Dinner
FAMILY-FAVORITE
CHEESEBURGER PASTA

Hearty & heartwarming!


THURSDAY
Leave It to the Oven

THREE-CHEESE HAM LOAF

Bonus: Its freezer friendly!

FRIDAY
Skillet Sensations

SWEET BARBECUED PORK CHOPS

Fast to fix and


quick cleanup, too!

SAY HELLO TO
HOMEMADE IN A HURRY!
TOHNS-EWD-REGI

Feed your family fast with 316 no-fuss entrees.

Easy Weeknight Dinners brings you quick, tasty meals for every weeknight
of the year. Browse by ingredient or cooking method, and watch your
dinnertime stress melt away like the cheese on your speedy skillet lasagna.
Serve up smiles with delicious meals created by real home cooks like you.

GET AN EXCLUSIVE FREE PREVIEW AT

tasteofhome.com/happymoms

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Strike up the oompah band and get in on these readers


tasty traditionslike juicy schnitzel, real-deal dumplings
and Old World apple strudel spiced just right.

Ok to b e r f e s t
R ED CA BBAGE
S E E R E C I P E O N PA G E 4 6

POR K SCH N ITZ E L


with D ill S auce
S E E R E C I P E O N PA G E 4 6

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SEPTEMBER | OCTOBER 2014

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45

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German
FAST FIX

Beer Cheese Spread

Diana

Pork Schnitzel
with Dill Sauce
Schnitzel is one of my husbands
favorites. It reminds him of his German
roots and is easy to make for a group.

Four generations of our family


celebrate Oktoberfest. We love this
tart and sweet dish of red cabbage
and apples, also known as rotkohl.

JOYCE FOLKER PAROWAN, UT

DIANA LIKES CHANDLER, AZ

ANGELA SPENGLER
MECHANICSBURG, PA

PREP: 20 MIN. COOK: 20 MIN.


MAKES: 6 SERVINGS

PREP: 20 MIN. COOK: 50 MIN.


MAKES: 6 SERVINGS

START TO FINISH: 15 MIN.


MAKES: 5 CUPS

cup all-purpose flour


2 tsp. seasoned salt
tsp. pepper
2 eggs
cup 2% milk
1 cups dry bread crumbs
2 tsp. paprika
6 pork sirloin cutlets (4 oz. each)
6 Tbsp. canola oil
DILL SAUCE

2 Tbsp. all-purpose flour


1 cups chicken broth, divided
1 cup (8 oz.) sour cream
tsp. dill weed

1. In a shallow bowl, mix flour,


seasoned salt and pepper. In a second
shallow bowl, whisk eggs and milk
until blended. In a third bowl, mix
bread crumbs and paprika.
2. Pound pork cutlets with a meat
mallet to -in. thickness. Dip cutlets
in flour mixture to coat both sides;
shake off excess. Dip in egg mixture,
then in crumb mixture, patting to
help coating adhere.
3. In a large skillet, heat oil over
medium heat. Add pork in batches;
cook 2-3 minutes on each side or
until golden brown. Remove to a
serving plate; keep warm. Wipe
skillet clean if necessary.
4. In a small bowl, whisk flour and
broth until smooth; add to same
skillet. Bring to a boil, stirring
constantly; cook and stir 2 minutes
or until thickened.
5. Reduce heat to low. Stir in sour
cream and dill; heat through (do not
boil). Serve with pork.
PER SERVING 451 cal., 24g fat (8g
sat. fat), 115mg chol., 739mg sodium,
23g carb., 1g fiber, 31g pro.

46

Oktoberfest Red Cabbage

Were of German
heritage, so we
love bold flavors.
Cheddar and beer
make a tangy spread
to serve with pretzels,
pumpernickel, crackers and brats.
Choose your favorite flavor of beer
it comes through in your finished recipe.

3 Tbsp. bacon drippings


or canola oil
1 small head red cabbage
(about 1 lbs.), shredded
2 medium tart apples,
peeled and chopped
1 cup water
cup sugar
tsp. salt
tsp. pepper
tsp. ground cloves
cup white vinegar

1. In a Dutch oven, heat bacon


drippings over medium heat. Add
cabbage and apples; cook and stir
2-3 minutes. Stir in water, sugar,
salt, pepper and cloves.
2. Bring to a boil. Reduce heat;
simmer, covered, 40-45 minutes
or until cabbage is tender, stirring
occasionally. Stir in vinegar.
PER SERVING 146 cal., 7g fat (3g
sat. fat), 6mg chol., 331mg sodium,
22g carb., 3g fiber, 1g pro.

1 lb. sharp cheddar cheese,


cut into -in. cubes
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
1 small garlic clove, minced
tsp. salt
tsp. pepper
cup German beer or
nonalcoholic beer
Assorted crackers or soft pretzels

1. Place cheese in a food processor;


pulse until finely chopped. Add
Worcestershire sauce, mustard,
garlic, salt and pepper. Continue
processing while gradually adding
beer in a steady stream to reach a
spreading consistency.
2. Transfer to a serving bowl.
Refrigerate, covered, until serving.
Serve with crackers or soft pretzels.
PER (2-TBSP.) SERVING 95 cal., 8g
fat (5g sat. fat), 24mg chol., 187mg
sodium, 1g carb., trace fiber, 6g pro.
Continued on page 48 E

G er man
E E S E S PR E A D
H
C
BE E R

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

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Experience a world of flavor! Pork is tender, juicy and authentic to many


delicious global cuisines. Find ideas at PorkBeInspired.com

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LET IT ROLL

Use parchment paper to help roll your


strudel nice and tight. Just tuck the
dough over the filling, start lifting the
paper, and it will practically roll itself.

ver
l e f t o a to e s
e
v
i
t
G
po ent .
c
hed
m a s rma n ac
e
aG

G er man
POTATO DU M PL INGS

German Potato Dumplings

1. Place potatoes in a Dutch oven;

Potato dumplings (called kartoffel


kloesse in Germany) are a delightful
addition to any German feast. The
browned butter sauce is delectable.

add water to cover. Bring to a boil.


Reduce heat; cook, uncovered,
15-20 minutes or until tender.
Drain; transfer to a large bowl.
2. Mash potatoes. Stir in flour,
eggs, bread crumbs, salt and nutmeg.
Shape into sixteen 2-in. balls.
3. In a Dutch oven, bring 12 cups water
to a boil. Carefully add dumplings.
Reduce heat; simmer, uncovered, 7-9
minutes or until a toothpick inserted
in center of dumplings comes out clean.
4. Meanwhile, in a small heavy
saucepan, heat butter and onion over
medium heat. Heat 5-7 minutes or
until butter is golden brown, stirring
constantly. Remove from heat; stir in
bread crumbs. Serve with dumplings.
PER SERVING 367 cal., 14g fat (8g sat.
fat), 100mg chol., 524mg sodium, 51g
carb., 5g fiber, 9g pro.

ARLINE HOFLAND DEER LODGE, MT


PREP: 40 MIN. COOK: 10 MIN.
MAKES: 8 SERVINGS

3 lbs. medium potatoes (about 10),


peeled and quartered
1 cup all-purpose flour
3 eggs, lightly beaten
cup dry bread crumbs
1 tsp. salt
tsp. ground nutmeg
12 cups water
BROWNED BUTTER SAUCE

cup butter, cubed


1 Tbsp. chopped onion
cup dry bread crumbs

48

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

BE A STRUDEL STAR
Check out the step-by-step tutorial
in our digital edition by visiting
tasteofhome.com/emag, or go to
tasteofhome.com/strudel.

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German Apple Strudel

This gorgeous strudel


has just what you
crave this time of
year: thin layers of
flaky crust and lots
of juicy apples.
DARLENE BRENDEN SALEM, OR

PREP: 1 HOUR + STANDING BAKE: 45 MIN.


MAKES: 2 STRUDELS (8 SLICES EACH)

3 cups all-purpose flour

cup canola oil, divided


cup warm water (120)
1 egg, lightly beaten
FILLING

1 cups fresh bread crumbs*


6 cups chopped peeled apples
(about 6 medium)
cup raisins
1 cup sugar
1 tsp. ground cinnamon
cup butter, melted
3 Tbsp. sour cream

1. Place flour in a mixer bowl; beat

in cup oil (mixture will be slightly


crumbly). In a small bowl, slowly
whisk warm water into beaten egg;
add to flour mixture, mixing well.
Beat in remaining oil until smooth.
Transfer to a greased bowl, turning
once to grease the top. Cover with
plastic wrap and let rest in a warm
place, about 30 minutes.
2. Preheat oven to 350. Spread
bread crumbs into an ungreased
15x10x1-in. baking pan. Bake
10-15 minutes or until golden brown,
stirring occasionally. Cool completely.
3. Tape a 30x15-in. sheet of
parchment paper onto a work
surface; dust lightly with flour.
Divide dough in half; place one
portion on parchment and roll out
to a very thin 24x15-in. rectangle.
(Keep remaining dough covered.)
Remove tape from parchment.
4. Sprinkle cup bread crumbs
over rectangle to within 1 in. of edges.
Starting 3 in. from a short side,

sprinkle 3 cups apples and cup


raisins over a 3-in.-wide section of
dough. Mix sugar and cinnamon;
sprinkle half of the mixture over
fruit. Drizzle with half of the butter.
5. Roll up jelly-roll style, starting at
fruit-covered end and lifting with
parchment (see photos at left); fold in
sides of dough as you roll to contain
filling. Using parchment, transfer
strudel to a 15x10x1-in. baking pan;
trim parchment to fit pan.
6. Bake on the lowest oven rack
45-55 minutes or until golden brown,
brushing the top with sour cream
twice while baking. Repeat with the
remaining dough and ingredients.
7. Using parchment paper, transfer
to a wire rack to cool. Serve warm
or at room temperature.
*NOTE To make fresh bread crumbs,
place torn bread in a food processor;
pulse until fine crumbs form.
PER SERVING 285 cal., 12g fat (3g
sat. fat), 24mg chol., 61mg sodium,
42g carb., 2g fiber, 4g pro. 2

G er man
E ST RU D E L
L
P
P
A

Roll yo
u
pa p e r r d o u g h
t h i n n e t h i n . Th e
rt
the mo he dou g h ,
layers re flak y
yo
in eve ull have
r y b i te
.

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SEPTEMBER | OCTOBER 2014

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49

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SPLIT PEA SOUP
WITH BACON & CRAB

SOC aL
Outside the weather might be chilly, but inside the forecast is cozy with a chance of fun
especially when you throw a soup get-together to warm up friends and spirits.
Here are four ways to share big, hearty bowls of wonderful.

ROASTED AUTUMN
VEGETABLE SOUP

50

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

FIND IT
Dansk Kobenstyle
White 4-quart
Casserole (above) $143
dansk.com

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Split Pea Soup

Roasted Autumn
Vegetable Soup

Roasting sweet potatoes, carrots and


parsnips brings out their best features.
Blend them, and you have a warm,
healthy soup for a cool fall night.
STEPHANIE FLAMING WOODLAND, CA
PREP: 35 MIN. BAKE: 40 MIN.
MAKES: 12 SERVINGS (4 QT.)

2 lbs. sweet potatoes


(about 4 medium)
2 lbs. carrots (about 8 large)
1 lbs. parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
cup canola oil
3 cartons (32 oz. each)
chicken broth
1 cup fat-free evaporated milk
1 tsp. salt
tsp. pepper
Minced fresh parsley and sage

1. Preheat oven to 400. Peel and cut


sweet potatoes, carrots and parsnips
into 1-in. pieces; place in a bowl.
Add onions and garlic cloves; drizzle
with oil and toss to coat. Divide
between two greased 15x10x1-in.
baking pans. Roast 40-50 minutes or
until tender, stirring occasionally.
2. Transfer vegetables to a Dutch
oven. Add broth, milk, salt and
pepper. Bring to a boil; simmer,
uncovered, 10-15 minutes to allow
flavors to blend.
3. Puree soup using an immersion
blender. Or, cool soup slightly and
puree in batches in a blender; return
to pan and heat through. Sprinkle
servings with minced herbs.
PER SERVING 240 cal., 6g fat (trace
sat. fat), 6mg chol., 1,251mg sodium,
43g carb., 7g fiber, 6g pro.

A DUNK LL DO YA

Gooey grilled cheese sandwiches


are made for dipping. Find
readers comfiest recipes:
tasteofhome.com/
grilledcheese

with Bacon & Crab

Many split pea soups use ham and


bacon for that good, smoky flavor.
Take it one amazing step furtheradd
crab. Freeze this one without toppings
(freeze the cooked bacon separately),
then reheat soup in a saucepan. Feel
free to add more chicken stock or
broth when reheating if you need it.
Sprinkle bacon and fresh crab on top
of bowls of hot soup.
STEPHEN EXEL DES MOINES, IA
PREP: 30 MIN. COOK: 1 HOURS
MAKES: 12 SERVINGS (4 QT.)

8
2
2
2
2
2
2
4
1

thick-sliced bacon strips, chopped


medium onions, chopped
medium carrots, chopped
celery ribs, chopped
pkg. (16 oz. each) dried green
split peas, rinsed
smoked ham hocks (about 1 lb.)
bay leaves
cartons (26 oz. each)
chicken stock
cup heavy whipping cream
tsp. salt
tsp. pepper
cups lump crabmeat

1. In a Dutch oven, cook bacon over


medium heat until crisp, stirring
occasionally. Remove with a slotted
spoon; drain on paper towels.
2. Add chopped onions, carrots
and celery to bacon drippings; cook
and stir over medium-high heat for
8-10 minutes or until onions are
tender. Stir in split peas, ham hocks,
bay leaves and chicken stock. Bring
to a boil. Reduce heat; simmer,
covered, 1 to 1 hours or until split
peas are tender, stirring occasionally.
3. Discard bay leaves; remove ham
hocks. When cool enough to handle,
remove meat from bones and cut into
small cubes. Discard bones.
4. Puree soup using an immersion
blender. Or, cool soup slightly and
puree in batches in a blender;
return to pan.
5. Stir cream, salt, pepper and
cubed ham into soup; heat through.
In a small bowl, toss crab with bacon;
serve with soup.
PER SERVING 533 cal., 24g fat (10g
sat. fat), 71mg chol., 1,036mg sodium,
50g carb., 20g fiber, 32g pro.

Stephen Exel
Des Moines, IA
Stephen is a freelance food
editor and writer, and a
contributor to Taste of Home.

Some friends and I love


to cook but rarely get to see
each other. The six of us will
meet at a restaurant for
appetizers, to catch up
and to swap soups.

We dont actually
taste the soups until
we get home. I look
forward to pulling each one
out of the freezer and thinking
about the friend who made it.
The soups are definitely
reflections of our personalities
or travelswere adventurous,
so often someone will show
up with a recipe inspired by
a place he or she has been.
We have a great farmers market
here in Des Moines, so our
summer soups are chock full
of whatever is the star of the
stalls at the moment.

Sometimes we get
a little competitive.
For a while, everyone
included a soup topper
or add-in. Thats why I
added crabmeat and bacon to
my split pea soup. Together,
they remind me of everything
wonderful about fall in New
England, even though Im in
the Midwest.

WorldMags.net
SEPTEMBER | OCTOBER 2014

TASTEOFHOME.COM

51

WorldMags.net

Christinas
Italian Wedding Soup

4 cartons (26 oz. each)


chicken stock
1 tsp. salt
1 tsp. pepper
1 cups acini di pepe pasta
2 pkg. (10 oz. each) fresh spinach
Additional minced fresh parsley
and grated Parmesan cheese

Im big on soups with tiny meatballs


and pasta. I double the meatballs,
poach them in the broth, remove half
and freeze them for another time.
CHRISTINA HITCHCOCK
MADISON TOWNSHIP, PA
PREP: 40 MIN. COOK: 20 MIN.
MAKES: 12 SERVINGS (5 QT.)

2 eggs, lightly beaten

cup grated Parmesan cheese


cup dry bread crumbs
2
2
4
4
1
1

Tbsp. minced fresh parsley


Tbsp. 2% milk
garlic cloves, minced
tsp. grated onion
tsp. salt
tsp. pepper
tsp. grated lemon peel
1 lbs. ground chicken
SOUP

2
4
4
2
6

Tbsp. olive oil


medium carrots, chopped
celery ribs, chopped
small onions, chopped
garlic cloves, minced

TIPS FOR

SOUP
SUCCESS

1. In a large bowl, combine the first


10 ingredients. Add chicken; mix
lightly but thoroughly. Shape into
1-in. balls.
2. For soup, in a stock pot, heat oil
over medium-high heat. Add carrots,
celery and onions; cook and stir
6-8 minutes or until onions are tender.
Add garlic; cook 1 minute longer.
3. Stir in stock, salt and pepper; bring
to a boil. Drop meatballs into soup;
cook, uncovered, 10 minutes. Gently
stir in pasta; cook 10-12 minutes
longer or until meatballs are cooked
through and pasta is tender.
4. Stir in spinach. Top servings with
parsley and cheese.
PER SERVING 269 cal., 9g fat (2g sat.
fat), 71mg chol., 1,083mg sodium,
28g carb., 3g fiber, 21g pro.

How to make it, serve it,


share it, store it.

Shop smart and stock up


on tomatoes, beans, pasta,
broths and stocks.

Prep ingredients in advance


and refrigerate them. Make
the soup the day of the event.

52

Use sturdy disposable


bowls or cups for serving
and tasting.

For a party or exchange,


make sure you have
enough slow cookers
or pots on hand to heat
all of the soups.
Provide containers
for soup swaps and
exchangesthat way,
everyone prepares and
receives the same amount.

If youre heading to a
swap at someone elses
house, plan for soup
transport. Nest tightly
sealed containers of soup
in an easy-to-carry box.

Freeze soup in zip-top


plastic freezer bags
they stack flat in the freezer.
Cuff a bag over a bowl,
ladle in the soup, and seal.

WorldMags.net

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Christina Hitchcock
Madison Township, PA
Christina is a stay-at-home
mom and writes the food blog
everydaytastes.com.

Soup is one of those meals


that warm your soul. No
matter what kind of day youve
had, a bowl of it makes you feel
better. My husband and son
would eat soup for a week
straight if I let them.
Last year we hosted our
first soup exchange party. We
had 12 guests and managed the
party through Facebook so we
wouldnt have recipe duplicates.
I gave everyone twelve 1-pound
containers from a restaurant
supply store.

At the party, we
exchanged containers
and opened one of
each to tryit was
like a soup tasting.
We also had appetizers, bread
and desserts.
After the party, I stocked
my freezer with the containers.
My guys got to choose, and
for me it was Dinnerdone!
I would often order Italian
wedding soup at restaurants,
but then discovered that its
easy to make at home. A dash
of lemon peel really perks up
the other flavors in the soup.
I think kids like it because
everything is small.

WorldMags.net
CHRISTINAS
ITALIAN WEDDING SOUP

The f
ro
m e a m - s cr a
right tballs co tch
o
Hello in the bro k
, time
t
-save h.
r.

FIND IT
Dansk Kobenstyle
Midnight Blue 2-quart
Saucepan $115
dansk.com

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SEPTEMBER | OCTOBER 2014

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53

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Chicken & Bean Chili

Chili Time is any time you want to make


a hungry crowd happy. This creamy chili
is a must at my soup party every year.

1
1
2
1

THERESA BAEHR TRAVERSE CITY, MI


PREP: 25 MIN. COOK: 15 MIN.
MAKES: 10 SERVINGS (2 QT.)

1
1
1
2
2

Tbsp. olive oil


Tbsp. butter
medium onion, finely chopped
large garlic cloves, minced
cans (16 oz. each) kidney beans,
rinsed and drained
2 cans (15 oz. each) pinto beans,
rinsed and drained
1 can (28 oz.) diced tomatoes,
undrained
3 cups shredded cooked chicken
1 cups whole milk
1 cup beer or reduced-sodium
chicken broth
2 Tbsp. chicken bouillon granules

Tbsp. sugar
bay leaf
tsp. ground cumin
tsp. each onion powder,
garlic powder and chili powder
tsp. salt
tsp. crushed red pepper flakes
tsp. ground celery seed
tsp. pepper
tsp. ground turmeric

1. In a Dutch oven, heat oil and


butter over medium-high heat.
Add onion; cook and stir 5-7 minutes
or until tender. Add garlic; cook
1 minute longer.
2. Stir in remaining ingredients;
bring to a boil, stirring occasionally.
Reduce heat; simmer, uncovered,
for 5 minutes. Remove bay leaf
before serving.
PER SERVING 317 cal., 7g fat (3g sat.
fat), 45mg chol., 1,073mg sodium,
37g carb., 9g fiber, 24g pro.

Scat
t
avoc er chop
to m a d o o n p e d
a
t
even ke this op
c re a c h i l i
m ie r
.

CHICKEN &
BEAN CHILI
54

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Theresa Baehr
Traverse City, MI
Theresa has two children and
is the production director for a
magazine in northern Michigan.

Im a dream cookI love to


look through cookbooks and
magazines and dream about
what to try next. I have a whole
drawer of recipes Ive torn from
magazines. Thats how our soup
party began; I dug through my
recipes for a get-together and
decided to serve all soups. Its
now become an annual event.
My friends look forward to
the party and the recipes.
I always pick two standards
and experiment with making
new soups, too. My friends
are the guinea pigs but they
dont seem to mind. I keep

all the soups warm for


serving in five slow
cookers Ive collected
over the years.
We keep the party very
simpleno special soup bowls
or anything. Guests bring hors
doeuvres and snacks. Its really
casual. We could end up with
all soups and cookies.
My Chicken & Bean Chili is
easy but filling and a favorite
every year. Theres nothing
better when its nippy outside.
You pretty much have a whole
meal in one bowl. 2

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The natural choice


for healthier baking.

SugarLeaf blends the #1 selling natural

stevia sweetener, SweetLeaf Stevia ,

Apple Cake

with cane sugar. SugarLeaf is identical


to sugar for browning, caramelizing, and
baking, but has two-thirds fewer calories
and carbohydrates than sugar.
Delicious sweetness in every bite!

Natural Great Tasting


Gluten Free Non-GMO

2 eggs
1 cup cooking oil
cup orange juice
cup SugarLeaf
2 cups all-purpose our
2 tsp. cinnamon
tsp. salt
1 tsp. baking soda
2 cups chopped pecans
2 cups chopped Granny
Smith apples

2/3
Few
er C
alor
ies

Topping:
1 cup crme frache
Approx. 4 drops of English
Toffee Sweet Drops

Preheat the oven to 325F. Butter and flour a 10-inch cake pan. Combine
dry ingredients and set aside. Whip eggs until frothy, about 3-4 min, then
add oil and orange juice and mix thoroughly. Add dry ingredients and beat
at low speed until combined. Fold in apples and pecans. Pour mixture into
prepared cake pan. Bake at 325F for 1 hour. Cool in pan on rack 5 minutes,
then invert cake onto rack and cool completely. Serve with crme frache
mixed with approximately 4 drops of English Toffee Sweet Drops.

BUY: www.ShopSweetLeaf.com

and in your natural foods or grocery store

WorldMags.net
RECIPES & MORE: SWEETLEAF.COM

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en. our
e
w
y
lo
Hal ip into-he.)
r
o
f
d
e
serty! Just l it. ( H
s
e
l
a
k
pd
ss u g tric d eyeb
e
r
D th i n h a n
No at stas
tre

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Frosted Pistachio Bars


Bar cookies are the
bestso fast and
easy. Go as spooky
as you dare when
decorating this pan
for Halloween.
SHANNON SHEEHY CHESTERFIELD, VA
PREP: 20 MIN. BAKE: 20 MIN. + COOLING
MAKES: 2 DOZEN

Coo
punc kie bars g
pista hed up et
adde chio pudd with
They d into th ing mix
e ba
re
and Isweetly n tter.
extra love th utty,
Hallo-festive ti eir
n
ween
greent of
SH
.
A
NN

ON S
HE EHY

2 cups all-purpose flour


2 pkg. (3.4 oz. each) instant
pistachio pudding mix
cup sugar
1 tsp. baking powder
tsp. salt
1 egg
cup butter, melted
cup canola oil
cup water
1 tsp. vanilla extract
cup chopped pistachios, optional
FROSTING

3 oz. cream cheese, softened

cup butter, softened


1 tsp. vanilla extract

tsp. salt
3 cups confectioners sugar
Assorted candies, optional

1. Preheat oven to 350. In a large


bowl, whisk flour, pudding mix,
sugar, baking powder and salt. In
another bowl, whisk egg, melted
butter, oil, water and vanilla until
blended; stir into flour mixture.
If desired, stir in pistachios. (Dough
will be stiff.)
2. Press dough into a greased 13x9-in.
baking pan. Bake 20-25 minutes
or until edges begin to brown. Cool
completely in pan on a wire rack.
3. In a bowl, beat cream cheese,
butter, vanilla and salt until blended.
Gradually beat in confectioners
sugar. Spread over top. If desired,
decorate with candies. Cut into bars
before serving. Store in refrigerator.
PER SERVING 253 cal., 12g fat (5g sat.
fat), 27mg chol., 259mg sodium, 35g
carb., trace fiber, 2g pro.

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SEPTEMBER | OCTOBER 2014

TASTEOFHOME.COM

57

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Devils Food Cupcakes

with Chocolaty Frosting


I begged my aunt for this recipe
when I was 16 years old, and its still
my very favorite!
DAWN KOESTNER ST. LOUIS PARK, MN
PREP: 40 MIN. + CHILLING
BAKE: 15 MIN. + COOLING
MAKES: 2 DOZEN

1 oz. unsweetened chocolate,


chopped
1 cup hot strong brewed coffee
1 cups sugar
cup canola oil
1 egg
2 cups all-purpose flour
cup baking cocoa
3 tsp. baking soda
tsp. salt
1 cup buttermilk

For silly
ey
use ex eball topper
to glu tra frosting s,
chips a e chocolate
nd
onto lo gumdrops
llipops
.

FROSTING

2 cups (12 oz.) semisweet


chocolate chips
1 cups heavy whipping cream
cup light corn syrup
1 tsp. vanilla extract
Assorted candies, optional

1. Preheat oven to 350. Line

nd
usba min,
h
y
ja
hm
Bot r son, Ben ipe for
u
ec
r.
and o est this r each yea
requ irthdays in even g
m
b
n
their act, Benjaany frostiIn f s to eat s super
i
e
refus less its th truff le
un ocolaty
ch kind. R
E

58

D AW N K O E S

TN

24 muffin cups with paper liners.


Place chocolate in a small bowl.
Pour hot coffee over chocolate; whisk
until smooth. Cool to lukewarm.
2. In a bowl, beat sugar, oil, egg and
coffee mixture until well blended.
In another bowl, whisk flour, cocoa,
baking soda and salt; add to coffee
mixture alternately with buttermilk,
beating well after each addition.
3. Fill prepared cups two-thirds
full. Bake 15-20 minutes or until
a toothpick inserted in center comes
out clean. Cool in pans 10 minutes
before removing to wire racks to cool.
4. Place chocolate chips in a bowl.
In a saucepan, bring cream and corn
syrup to a boil. Pour over chocolate;
stir until smooth. Stir in vanilla.
Cool to room temperature, stirring
occasionally. Refrigerate, covered,
until cold. Beat chocolate mixture on
medium speed just until fluffy (do not
overbeat). Immediately spread over
cupcakes. If desired, decorate with
candies. Refrigerate until serving.
PER SERVING 308 cal., 17g fat (7g sat.
fat), 29mg chol., 233mg sodium, 40g
carb., 2g fiber, 3g pro.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Continued on page 60 E

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op
l o l l i p th e
a
e
c
Pla etween e
b
or
stick lices bef ,
s
l
two ing. Hel o
bak ie pops!
cook

Delicious cookies shaped like owl faces


are a hoot at my kids class parties.
Theyre crunchy, munchy and cute.
STARRLETTE HOWARD OGDEN, UT
PREP: 35 MIN. + CHILLING BAKE: 15 MIN.
MAKES: 1 DOZEN

cup butter, softened


1 cup creamy peanut butter
1 cup packed brown sugar
1 egg
1 tsp. vanilla extract
1 cups all-purpose flour
1 cup quick-cooking oats
1 tsp. baking powder
tsp. salt
1 oz. unsweetened chocolate,
melted
Cashews, striped chocolate
kisses and chocolate chips

1. In a large bowl, beat butter,


peanut butter and brown sugar until

60

blended. Beat in egg and vanilla. In


another bowl, mix flour, oats, baking
powder and salt; gradually beat into
creamed mixture.
2. If necessary, cover and refrigerate
dough 1 hour or until firm enough
to shape. Divide dough in half. Shape
one portion into an 8-in.-long roll.
3. Mix melted chocolate into
remaining dough. Roll chocolate
dough between two sheets of waxed
paper into an 8-in. square. Place
plain roll on chocolate dough. Wrap
chocolate dough around plain dough,
pinching together at the seam to
seal. Wrap in plastic wrap; refrigerate
3 hours or until firm.
4. Preheat oven to 350. Unwrap
and cut dough crosswise into 24 slices
( in. thick).
5. For each owl, place two slices
side by side on an ungreased baking
sheet; pinch the top corner of each
slice for ears. Place a cashew between
slices for a beak.

6. Bake 12-15 minutes or until


set. Cool on pans 5 minutes before
removing to wire racks. While
cookies are warm, place two kisses
on each cookie, pointed side down,
for eyes. (Kisses will melt slightly.)
Top each kiss with a chocolate chip.
PER SERVING 380 cal., 23g fat (10g sat.
fat), 43mg chol., 332mg sodium, 38g
carb., 3g fiber, 9g pro. 2

LIGHT UP THE NIGHT

Carve out the best jack-o-lantern


grins on the blocksee our guide at
tasteofhome.com/
pumpkinpicks

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

PUMPKINS: PETR KRATOCHVIL/SHUTTERSTOCK.COM

Owl Cookies

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Contest

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FALL IN LOVE
Bring on the harvest. Winning home cooks bake, stuff, mash and toss
the seasons best produce into the warmest and coziest dishes.

M ak
A p p l e yo u r A u
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and C oth Grann t by
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win

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Calling All
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TURN THE PAGE TO ENTER
YOUR HOMIEST RECIPES.

FIND IT John Boos 12-in. Walnut B12R Cutting Board $90


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johnboos.com for retailers near you
SEPTEMBER | OCTOBER 2014 TASTEOFHOME.COM

63

Contest Central

WorldMags.net

Devon
Delaney

Top of
the Crop
Q:
& :
A

Devon, squash in a bread salad is


so creative. How did you think of it?

I was determined to get my family to eat


butternut squashand when you roast it,
it takes on a great texture akin to French fries, a little
bit crusty and golden. They love it! I spice the warm
maple-horseradish dressing with ginger and cumin.
My mouth is watering just describing it.

nexpt
u

FALL

GR A NHARVEST
D PRIZ
E

WINNE
R

Your Sunday Specials


Send your legendary homemade recipes that make Sundays the best days.
Readers love hearing the stories that go with your dish, so please share!
You could win $500. Please keep your recipe to about 12 ingredients.

ENTER OUR

SUNDAY BEST
CONTEST
& YOU CAN WIN

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SEND US YOUR ORIGINAL SUNDAY-BEST RECIPES, INCLUDING:


CASSEROLES Have a hearty lasagna, tamale pie, hammy scalloped potatoes
or an ultra-traditional corn casserole? Lets see it.
ENTREES Share your platters of pork roast, fried chicken, glazed ham and
beef stroganoff. Send your Sunday finest.
SIDES Its not dinner without veggie and salad classics. Hows your Cobb,
three-bean, Waldorf or house favorite...your glazed carrots, sweet potato
souffle or roasty-toasty cauliflower? Please pass the rolls and relishes, too.
DESSERTS Sunday is all about great big sheet cakes and homey lattice pies.
Bread pudding, chocolate pudding and rice pudding, too. We want to try yours.
Enter today at tasteofhome.com/recipecontests. No purchase necessary to enter or win. Contest
begins June 19, 2014, and closes Nov. 3, 2014. Open to residents of the U.S. and Canada who are age 18
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Its easy to enter at tasteofhome.com/recipecontests.
64

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

GRAND PRIZE

1ST PLACE

Creamy Root Veggie Soup


WorldMags.net

Roasted Butternut Squash Panzanella


DEVON DELANEY WESTPORT, CT

SALLY SIBTHORPE SHELBY TOWNSHIP, MI

Squash was a hard sell in our family until I paired


it with pumpkin seeds, cranberries and horseradish.
Now they love it!

On chilly nights, we fill the pot with parsnips and celery


root for a smooth, creamy soup. Garlic, bacon and fresh
thyme make it even better.

3RD PLACE

2ND PLACE

Autumn Apple Torte

Roast Pork Loin


with Rosemary Applesauce

MARGARET WILSON SUN CITY, CA

When its apple season, we always find room for a


slice of this heartwarming torte with a cream cheese
layer and apples galore.

ANGELA LEMOINE HOWELL, NJ

I made this for a family get-together on my husbands


birthday. The homemade rosemary applesauce adds
an extra layer of comfort to the tender pork.

WorldMags.net

Creamy Root Veggie Soup

Roasted Butternut Squash Panzanella

PREP: 15 MIN. COOK: 1 HOUR MAKES: 8 SERVINGS

PREP: 25 MIN. BAKE: 45 MIN. MAKES: 8 SERVINGS

WorldMags.net

4 bacon strips,
chopped
1 large onion,
chopped
3 garlic cloves,
minced
1 large celery root,
peeled and cubed
(about 5 cups)
6 medium parsnips,
peeled and cubed
(about 4 cups)
6 cups chicken stock
1 bay leaf
1 cup heavy
whipping cream
2 tsp. minced
fresh thyme
1 tsp. salt
tsp. white pepper
tsp. ground nutmeg
Additional minced
fresh thyme

1. In a Dutch oven, cook bacon


over medium heat until crisp,
stirring occasionally. Remove
with a slotted spoon; drain on
paper towels. Cook and stir onion
in bacon drippings 6-8 minutes
or until tender. Add garlic; cook
1 minute longer.
2. Add celery root, parsnips,
stock and bay leaf. Bring to a boil.
Reduce heat; cook, uncovered,
30-40 minutes or until vegetables
are tender. Remove bay leaf.
3. Puree soup using an
immersion blender. Or, cool
slightly and puree in batches
in a blender; return to pan.
Stir in cream, 2 tsp. thyme, salt,
pepper and nutmeg; heat
through. Top servings with
bacon and additional thyme.
PER SERVING 295 cal., 17g fat
(9g sat. fat), 50mg chol., 851mg
sodium, 30g carb., 6g fiber, 8g pro.

4 cups cubed
sourdough bread
5 Tbsp. olive oil,
divided
1 medium butternut
squash (about 3 lbs.),
peeled and cut into
1-in. cubes
tsp. each salt,
ground ginger,
ground cumin
and pepper
1 cup salted shelled
pumpkin seeds
(pepitas)
1 cup dried
cranberries
4 shallots,
finely chopped
(about cup)
DRESSING

cup red wine vinegar


cup maple syrup
2 Tbsp. prepared
horseradish
tsp. salt
tsp. pepper
tsp. dried rosemary,
crushed
cup olive oil

1. Preheat oven to 425. Place


bread cubes in a 15x10x1-in.
baking pan; toss with 2 Tbsp.
oil. Bake 10-15 minutes or
until toasted, stirring twice.
2. Place squash in a greased
15x10x1-in. baking pan. Mix
seasonings and remaining oil;
drizzle over squash and toss
to coat. Roast 35-45 minutes
or until tender and lightly
browned, stirring occasionally.
3. In a large bowl, combine
bread cubes, squash, pumpkin
seeds, cranberries and shallots.
In a small saucepan, combine the
first six dressing ingredients;
heat through, stirring to blend.
Remove from heat; gradually
whisk in oil until blended.
4. Drizzle cup dressing
over salad and toss to combine.
(Save remaining dressing for
another use.)
PER SERVING 407 cal., 20g fat
(3g sat. fat), 0 chol., 387mg sodium,
54g carb., 8g fiber, 9g pro.

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Roast Pork Loin with Rosemary Applesauce

Autumn Apple Torte

PREP: 15 MIN. + MARINATING BAKE: 55 MIN. + STANDING


MAKES: 8 SERVINGS (3 CUPS APPLESAUCE)

PREP: 40 MIN. BAKE: 35 MIN. + COOLING MAKES: 12 SERVINGS

2
4
4

cup olive oil


Tbsp. salt
tsp. garlic powder
tsp. minced fresh
rosemary or
1 tsp. dried
rosemary, crushed
2 tsp. pepper
1 boneless pork loin
roast (2 to 3 lbs.),
halved

APPLESAUCE

cup butter, cubed


6 medium Golden
Delicious apples,
peeled and chopped
(about 5 cups)
1 to 2 tsp. ground
cinnamon
2 tsp. brown sugar
1 tsp. minced fresh
rosemary or tsp.
dried rosemary,
crushed
tsp. salt
1 cup water

66

1. In a large resealable plastic


bag, combine the first five
ingredients. Add pork; seal bag
and turn to coat. Refrigerate
8 hours or overnight.
2. Preheat oven to 350.
Place pork roast on a rack in
a shallow roasting pan, fat side
up. Roast 55-65 minutes or
until a thermometer reads 145.
3. Meanwhile, in a large skillet,
heat butter over medium heat.
Add apples, cinnamon, brown
sugar, rosemary and salt; cook
8-10 minutes or until apples are
tender, stirring occasionally.
4. Stir in water; bring to a boil.
Reduce heat; simmer, uncovered,
10 minutes or until apples are very
soft. Remove from heat; mash
apples to desired consistency.
5. Remove roast from oven; tent
loosely with foil. Let stand for
10 minutes before slicing. Serve
with warm applesauce.
PER SERVING 287 cal., 16g fat
(6g sat. fat), 72mg chol., 1,418mg
sodium, 15g carb., 2g fiber, 22g pro.

1
1
1

2
2

cup butter, softened


cup sugar, divided
tsp. vanilla extract
cup all-purpose
flour
pkg. (8 oz.) cream
cheese, softened
egg, lightly beaten
tsp. almond extract
cups thinly sliced,
peeled Granny
Smith apples
(about 2 medium)
cups thinly
sliced, peeled
Cortland apples
(about 2 medium)
cup cinnamonsugar
tsp. ground nutmeg
cup confectioners
sugar
Tbsp. 2% milk
Tbsp. sliced
almonds, toasted

1. Preheat oven to 450. In


a small bowl, cream butter
and cup sugar until light

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

and fluffy. Beat in vanilla.


Gradually beat in flour. Press
onto bottom and 1 in. up sides
of a greased 9-in. springform pan.
2. In a small bowl, beat cream
cheese and remaining sugar until
smooth. Add egg and almond
extract; beat on low speed just
until blended. Pour into crust.
3. Place apples in a large bowl.
Mix cinnamon-sugar and
nutmeg; add to apples and toss
to coat. Arrange over cream
cheese mixture. Bake 5 minutes.
4. Reduce oven setting to 400.
Bake 30-35 minutes longer or
until apples are tender. Cool on
a wire rack.
5. Remove rim from pan. In a
small bowl, mix confectioners
sugar and milk until smooth.
Drizzle over torte; sprinkle with
almonds. Refrigerate leftovers.
NOTE To toast nuts, place in a dry
skillet; cook and stir over low heat
until lightly browned.
PER SERVING 270 cal., 15g fat
(9g sat. fat), 57mg chol., 136mg
sodium, 31g carb., 1g fiber, 3g pro.

SEPTEMBER | OCTOBER 2014

Apple-Almond Bake

Spiced Cranberry-Orange Chutney

BARBARA ESTABROOK RHINELANDER, WI

CRYSTAL SCHLUETER NORTHGLENN, CO

When my children were young, they loved this dessert


and they still do 45 years later. I like it plain at room
temperature, but its hard to resist when served warm
with a small scoop of vanilla ice cream.

Heres an easy, orangey chutney to serve on toast,


Brie, cream cheese or crackers. The pecans give it
a little extra crunch.

EAT SMART FAST FIX

Apple Dumpling Rollups

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Pumpkin & Cauliflower Garlic Mash


KARI WHEATON SOUTH BELOIT, IL

I wanted healthy versions of my familys favorite recipes.


Pumpkin, cauliflower and thyme make an amazing dish.
Youll never miss ordinary old mashed potatoes.

JENNY LEIGHTY WEST SALEM, OH

A family friend gave me a simple way to make apple


dumplings without lots of steps. I love the sticky
cinnamon topping.

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SEPTEMBER | OCTOBER 2014

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67

Spiced Cranberry-Orange Chutney

Apple-Almond Bake

PREP: 20 MIN. COOK: 10 MIN. MAKES: 10 SERVINGS

PREP: 40 MIN. BAKE: 50 MIN. MAKES: 12 SERVINGS

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cup water
cup dried
cranberries
1 unpeeled medium
orange, seeded
and finely chopped
(about 1 cups)
cup sugar
1 Tbsp. lemon juice
tsp. ground
cinnamon
Dash ground ginger
Dash ground cloves
8 oz. Brie or
cream cheese
cup chopped
pecans, toasted
Assorted crackers

1. Preheat oven to 400. In a


small saucepan, bring water to a
boil. Stir in cranberries; remove
from heat and let stand for
5 minutes to soften.
2. Drain cranberries, reserving
1 Tbsp. soaking liquid. Return
cranberries and reserved liquid
to pan. Stir in orange, sugar, lemon
juice and spices; bring to a boil.
Reduce heat; simmer, uncovered,
5-10 minutes or until orange
is tender and liquid is almost
evaporated, stirring occasionally.
3. Place cheese in a 9-in. pie
plate. Bake 8-10 minutes or just
until softened.
4. Spoon chutney over warm
cheese; sprinkle with pecans.
Serve warm with crackers.
NOTE To toast nuts, place in a dry
skillet; cook and stir over low heat
until lightly browned.
PER SERVING 147 cal., 8g fat
(4g sat. fat), 23mg chol., 143mg
sodium, 14g carb., 1g fiber, 5g pro.

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

1 cups sugar
1 cups water
2 Tbsp. all-purpose
flour
1 Tbsp. butter
1 tsp. ground
cinnamon

68

small saucepan, bring syrup to


a boil; cook 3-5 minutes or until
liquid is reduced by half.
2. In a small bowl, mix sugar
and cornstarch; whisk in water
until smooth. Whisk into reduced
syrup. Return to a boil; cook
and stir for 1-2 minutes or until
thickened. Whisk in 2 Tbsp.
butter until blended. Remove
from heat.
3. In a large bowl, mix oats,
flour, brown sugar, almond flour
and baking soda; cut in cold
butter until crumbly. Reserve
1 cups mixture for topping.
Press remaining mixture onto
bottom of a greased 13x9-in.
baking pan. Arrange apples over
top; drizzle with syrup mixture.
4. Stir almonds into reserved
crumb mixture; sprinkle over
top. Bake 50-60 minutes or until
apples are tender and topping
is golden brown.
PER SERVING 433 cal., 20g fat
(9g sat. fat), 36mg chol., 269mg
sodium, 62g carb., 3g fiber, 5g pro.

EAT SMART FAST FIX

PREP: 35 MIN. BAKE: 45 MIN. + STANDING MAKES: 1 DOZEN

SAUCE

1. Preheat oven to 350. In a

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Apple Dumpling Rollups


3 cups all-purpose
flour
2 tsp. baking powder
1 tsp. salt
3 Tbsp. cold butter,
cubed
1 cups 2% milk
to 1 cup packed
brown sugar
2 tsp. ground
cinnamon
4 cups chopped apples
(about 4 medium)

cup maple syrup


cup sugar
2 Tbsp. cornstarch
cup cold water
2 Tbsp. butter
1 cups quick-cooking
oats
1 cups all-purpose
flour
1 cup packed
brown sugar
cup almond flour
1 tsp. baking soda
cup cold butter,
cubed
5 cups sliced peeled
tart apples
(about 5 medium)
cup coarsely
chopped salted
roasted almonds

1. Preheat oven to 350. In a


large bowl, whisk flour, baking
powder and salt. Cut in butter
until mixture resembles coarse
crumbs. Add milk; stir just until
moistened (dough will be soft
and sticky).
2. Turn dough onto a floured
surface. Roll into an 18x12-in.
rectangle. Sprinkle brown sugar
and cinnamon to within 1 in. of
edges; top with apples. Roll up
jelly-roll style, starting with a
long side; pinch seam to seal.
Using a serrated knife, cut into
12 slices. Place in a greased
13x9-in. pan, cut side down.
3. In a small saucepan, combine
sauce ingredients; bring to a boil,
whisking to blend. Cook and stir
3-4 minutes or until thickened.
Pour over top.
4. Bake rollups, uncovered,
45-55 minutes or until golden
brown and bubbly. Let stand
10 minutes before serving.
PER SERVING 339 cal., 5g fat
(3g sat. fat), 12mg chol., 413mg
sodium, 71g carb., 2g fiber, 4g pro.

Pumpkin & Cauliflower Garlic Mash


START TO FINISH: 25 MIN. MAKES: 6 SERVINGS

1 medium head
cauliflower,
broken into florets
(about 6 cups)
3 garlic cloves
cup spreadable
cream cheese
1 can (15 oz.)
solid-pack pumpkin
1 Tbsp. minced
fresh thyme
1 tsp. salt
tsp. cayenne pepper
tsp. pepper

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

1. Place 1 in. of water in a


large saucepan; bring to a boil.
Add cauliflower and garlic cloves;
cook, covered, 8-10 minutes or
until tender. Drain; transfer to
a food processor.
2. Add remaining ingredients;
process until smooth. Return
to saucepan; heat through,
stirring occasionally.
PER SERVING 87 cal., 4g fat
(2g sat. fat), 9mg chol., 482mg
sodium, 12g carb., 4g fiber, 4g pro.
Diabetic Exchanges: 1 vegetable,
starch, fat.

SEPTEMBER | OCTOBER 2014

Glazed Apple-Maple Blondies

Turkey Sausage-Stuffed
Acorn Squash

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EAT SMART

HEATHER BATES ATHENS, ME

My 6-year-old son and I conjured up this recipe to


use the last of the apples we picked from the local
orchard. Serve it with a dollop of sweetened whipped
cream for a special treat.

Zucchini & Cheese Casserole

MELISSA BIRDSONG WALESKA, GA

Finding healthy recipes the family will eat is a challenge.


This elegant squash is one we love, and it works with
pork, turkey or chicken sausage.

EAT SMART Pork Tenderloin


with Sweet Potato Ragout

RACHELLE STRATTON ROCK SPRINGS, WY

My daughter and I love zucchini, and this casserole


uses plenty for a hearty fall side dish. For extra color,
I add fresh diced tomatoes.

GREG FONTENOT THE WOODLANDS, TX

Apples, juicy red tomatoes and sweet potatoes always


make me think of fall.

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SEPTEMBER | OCTOBER 2014

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69

EAT SMART

Glazed Apple-Maple Blondies

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Turkey Sausage-Stuffed Acorn Squash

PREP: 25 MIN. BAKE: 25 MIN. + COOLING MAKES: 2 DOZEN

PREP: 30 MIN. BAKE: 50 MIN. MAKES: 8 SERVINGS

4 medium acorn
squash (about
1 lbs. each)
1 cup cherry
tomatoes, halved
1 lb. Italian turkey
sausage links,
casings removed
lb. sliced fresh
mushrooms
1 medium apple,
peeled and
finely chopped
1 small onion,
finely chopped
2 tsp. fennel seed
2 tsp. caraway seed
tsp. dried
sage leaves
3 cups fresh baby
spinach
1 Tbsp. minced
fresh thyme
tsp. salt
tsp. pepper
8 oz. fresh mozzarella
cheese, chopped
1 Tbsp. red wine
vinegar

1. Preheat oven to 400. Cut


squash in half; discard seeds. Cut
a thin slice from bottom of each
half to allow them to lie flat.
Place in a roasting pan, hollow
side down; add in. of hot water
and halved tomatoes. Bake,
uncovered, 45 minutes.
2. Meanwhile, in a large skillet,
cook sausage, mushrooms, apple,
onion and dried seasonings
over medium heat 8-10 minutes,
breaking sausage into crumbles;
drain. Add spinach, thyme,
salt and pepper; cook and stir
2 minutes. Remove from heat.
3. Carefully remove squash
from pan. Drain liquid, reserving
tomatoes. Return squash to pan,
hollow side up. Stir cheese, vinegar
and tomatoes into the sausage
mixture. Spoon into squash. Bake
5-10 minutes or until squash is
easily pierced with a fork.
PER SERVING 302 cal., 10g fat
(5g sat. fat), 43mg chol., 370mg
sodium, 42g carb., 7g fiber, 15g pro.
Diabetic Exchanges: 2 starch,
2 medium-fat meat.

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

EAT SMART

PREP: 1 HOUR GRILL: 20 MIN.


MAKES: 6 SERVINGS (3 CUPS RAGOUT)

1. In a skillet, heat oil over


medium heat. Add onion;
cook and stir 4-5 minutes.
Reduce heat to mediumlow; cook 20-25 minutes

70

GLAZE

cup butter, cubed


cup maple syrup
cup packed
brown sugar

1. Preheat oven to 350. Line


a 13x9-in. baking pan with
parchment paper, letting ends
extend up sides.
2. In a large bowl, beat the first
four ingredients until blended.
Beat in eggs. In another bowl,
whisk flour, salt and baking soda;
gradually beat into brown sugar
mixture. Stir in apples (batter
will be thick).
3. Transfer to prepared pan.
Bake 25-30 minutes or until
golden brown and a toothpick
inserted in center comes out
with moist crumbs.
4. Meanwhile, in a small
saucepan, melt butter over
medium-low heat; stir in syrup
and brown sugar. Bring to a boil
over medium heat; cook and stir
2-3 minutes or until slightly
thickened. Cool slightly.
5. Pour glaze over warm blondies.
Cool completely in pan on a wire
rack. Cut into bars.
PER SERVING 192 cal., 6g fat
(4g sat. fat), 31mg chol., 149mg
sodium, 33g carb., trace fiber,
2g pro.

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Pork Tenderloin with Sweet Potato Ragout

2 Tbsp. olive oil


1 large onion, chopped
2 garlic cloves,
minced
1 large navel orange
cup packed
brown sugar
cup balsamic vinegar
tsp. plus tsp. salt,
divided
1 can (15 oz.)
cut sweet potatoes
in syrup, undrained
1 can (14 oz.)
diced tomatoes,
undrained
2 medium tart apples,
peeled and chopped
2 pork tenderloins
( lb. each)
tsp. pepper

1 cups packed
brown sugar
cup butter,
melted and cooled
cup maple syrup
2 tsp. vanilla extract
2 eggs
2 cups all-purpose
flour
tsp. salt
tsp. baking soda
3 cups chopped
peeled apples
(about 3 medium)

or until golden brown, stirring


occasionally. Add garlic; cook
1 minute longer.
2. Finely grate peel from orange.
Cut orange crosswise in half;
squeeze juice from orange. Stir
brown sugar, vinegar, tsp. salt,
orange peel and orange juice into
onion mixture. Bring to a boil;
cook 6-8 minutes or until liquid
is almost evaporated.
3. Stir in sweet potatoes,
tomatoes and apples. Return to
a boil. Reduce heat; simmer,
uncovered, 20-25 minutes or
until apples are tender and
liquid is almost evaporated,
stirring occasionally.
4. Sprinkle pork with pepper
and remaining salt. Grill, covered,
over medium heat 18-22 minutes
or until a thermometer reads
145, turning occasionally. Let
stand 5 minutes before slicing.
PER SERVING 344 cal., 9g fat
(2g sat. fat), 64mg chol., 436mg
sodium, 42g carb., 5g fiber, 25g pro.

Zucchini & Cheese Casserole


PREP: 20 MIN. BAKE: 25 MIN. + STANDING MAKES: 6 SERVINGS

4 Tbsp. butter,
divided
6 small zucchini,
chopped
(about 7 cups)
1 large onion,
chopped
1 cups crushed
Rice Chex
1 cup (4 oz.) shredded
Colby-Monterey
Jack cheese
2 eggs, lightly beaten
1 tsp. salt
tsp. pepper

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

1. Preheat oven to 350. In a


large skillet, heat 2 Tbsp. butter
over medium-high heat. Add
zucchini and onion; cook and
stir 10-12 minutes or until
crisp-tender. Transfer to a bowl;
cool slightly.
2. In a microwave, melt
remaining butter. Drizzle over
cereal and toss to coat.
3. Stir cheese, eggs, salt and
pepper into zucchini mixture;
transfer to a greased 8-in.-square
baking dish. Sprinkle with
cereal mixture.
4. Bake casserole, uncovered,
25-30 minutes or until heated
through. Let stand 10 minutes
before serving.
PER SERVING 260 cal., 15g fat
(10g sat. fat), 99mg chol., 778mg
sodium, 23g carb., 2g fiber, 9g pro.

SEPTEMBER | OCTOBER 2014

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Close toHome
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SLOPPY JOE NIGHT PASS THOSE APPS TAILGATE SOUTHERN-STYLE

Driz z
split le honey
c h e s co n e s o n w a r
Smit ddar and . Add sha m,
h slic
e s wh c r i s p G r a r p
n
ile yo
ure a ny
t it .

Fall s.
ood
f ingerdf good.
Beyon
2
PAG E 8

Apple & Cheddar


Mini Scones
Sue Gronholz
Beaver Dam, WI

SOUL-WARMING DISHES FROM COZY KITCHENS LIKE YOURS.

75

78

80

84

Heidi Jobes
Game Day Gumbo

Heidi Jobes
CokeCola Cake

Kallee Twiners
Quick & Easy
Turkey Sloppy Joes

Trisha Kruses
Spicy Pumpkin Fritters

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SEPTEMBER | OCTOBER 2014

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73

SUNDAY DINNER

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Parking Lot
Potluck
Pop the trunk! For Heidi Jobe of Carrollton, Georgia,
weekend tailgating is tradition. She and her pals
hit the lot with a spread of home cooking.
RECIPES & STORY BY HEIDI JOBE | CARROLLTON, GA

Chicken Chili
Wonton Bites

Lemony BaconArtichoke Dip

Game Day
Gumbo
THE MENU

Game Day Gumbo


Lemony BaconArtichoke Dip
Chicken Chili
Wonton Bites
CokeCola Cake

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Our families live in a small town about
45 minutes west of Atlanta, and we all have
daughters the same age. Weve been fortunate
to be friends, and we have lots of fun when
HEIDI JOBE
we relax together over a meal.
Game Day Gumbo
Tailgating at Friday night high school
games brings our children and friends
together to share great food. Gumbo
is a Southern standard that definitely
feeds our hungry crowd.

Lemony
Bacon-Artichoke Dip
Move over, spinach-artichoke dip.
Bacon adds an extra layer of smokiness
to this fabulous recipe. And you might
want to double itwe never have
any leftovers.

PREP: 20 MIN. COOK: 40 MIN.


MAKES: 10 SERVINGS (3 QT.)

6 Tbsp. butter, divided


1 lb. boneless skinless chicken
thighs, cut into 1-in. pieces
1 pkg. (13 oz.) smoked beef
sausage, halved lengthwise
and sliced
2 medium carrots, chopped
2 celery ribs, chopped
1 small sweet red pepper, chopped
3 garlic cloves, minced
cup all-purpose flour
4 cups chicken stock
4 cups water
1 can (14 oz.) no-salt-added
diced tomatoes, undrained
1 pkg. (8 oz.) jambalaya mix
1 pkg. (8 oz.) dirty rice mix

1. In a Dutch oven, heat 2 Tbsp.


butter over medium-high heat.
Add chicken; cook and stir until
browned. Remove from pan.
2. In same pan, brown sausage
over medium heat; remove from
pan and drain on paper towels.
3. Heat remaining butter in same
pan over medium heat. Add carrots,
celery and pepper; cook and stir
until tender. Add garlic; cook
1 minute longer.
4. Stir in flour until blended;
gradually stir in stock, water,
tomatoes and rice mixes. Return
chicken and sausage to pan. Bring to
a boil. Reduce heat; simmer, covered,
20-25 minutes or until rice is tender.
PER SERVING 433 cal., 20g fat (9g sat.
fat), 69mg chol., 1,385mg sodium,
44g carb., 1g fiber, 19g pro.

in on the
Daughters and dads get
e tailgates.
gam
me
ho
h
Hig
n
Carrollto

PREP: 20 MIN. BAKE: 25 MIN.


MAKES: 12 SERVINGS ( CUP EACH)

5 INGREDIENTS FAST FIX


5 thick-sliced bacon strips,
chopped
1 can (14 oz.) water-packed
quartered artichoke hearts,
drained and chopped
2 garlic cloves, minced
2 pkg. (8 oz. each) reduced-fat
cream cheese
cup sour cream
tsp. onion salt
tsp. salt
tsp. pepper
2 Tbsp. lemon juice
cup grated Parmesan cheese
Pita bread wedges, toasted

1. Preheat oven to 400. In a large


skillet, cook bacon over medium heat
until crisp, stirring occasionally.
Remove with a slotted spoon; drain
on paper towels. Discard drippings,
reserving 2 tsp. in pan. Add artichoke
hearts and garlic to drippings; cook
and stir 1 minute.
2. In a large bowl, beat cream
cheese, sour cream, onion salt, salt
and pepper until smooth. Beat in
lemon juice. Fold in artichoke
mixture and half of the bacon.
3. Transfer to a greased 2-qt. baking
dish. Sprinkle with the remaining
bacon; top with Parmesan cheese.
Bake dip, uncovered, 25-30 minutes
or until golden brown. Serve with
pita wedges.
PER SERVING 141 cal., 11g fat (7g sat.
fat), 35mg chol., 421mg sodium,
4g carb., trace fiber, 6g pro.

Chicken Chili Wonton Bites


Everyone needs a surefire grab-and-go
tailgate or picnic recipe. Wonton
wrappers filled with chicken and spices
make these bites fun on the run.
START TO FINISH: 30 MIN.
MAKES: 3 DOZEN

36 wonton wrappers
cup buttermilk ranch
salad dressing
1 envelope reduced-sodium
chili seasoning mix
1 cups shredded rotisserie chicken
1 cup (4 oz.) shredded
sharp cheddar cheese
Sour cream and sliced
green onions, optional

1. Preheat oven to 350. Press


wonton wrappers into greased
miniature muffin cups. Bake
4-6 minutes or until lightly browned.
2. In a small bowl, mix salad
dressing and seasoning mix; add
chicken and toss to coat. Spoon
1 Tbsp. filling into each wonton
cup. Sprinkle with cheese.
3. Bake 8-10 minutes longer or until
heated through and wrappers are
golden brown. Serve warm. If desired,
top each cup with sour cream and
sliced green onions before serving.
PER (1-BITE) SERVING 67 cal., 3g fat
(1g sat. fat), 10mg chol., 126mg
sodium, 6g carb., trace fiber, 3g pro.

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SEPTEMBER | OCTOBER 2014

Continued on page 78 E

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75

advertisement

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A winning recipe isnt


just about the dinner ...
Its about families making time to reconnect and share in the
comforts of cherished traditions, warm memories and great
conversation. Its about families like Beverly Matthews, $1,000
winner of the Physicians Mutual Sunday Best Recipe Contest.
Congratulations!

Baked Shepherds Ca

sserole

Sunday Best Recipe Winner

BEVERLY MATTHEW
S PASCO, WASHINGTON

Now that all my kids are


grown, they often still come
home for Sunday Dinner and
their most requested meal is my
Baked Shepherds Casserole. Its
definitely our family comfort
goto food. When you get several
people in the kitchen chopping,
slicing and preparing, it comes
together super fast and, at the
same time, you get to catch up
on all the family happenings.
Beverly

1 pound ground beef


2 cups sliced fresh mu
shrooms
1 small onion, choppe
d
12
teaspoon salt
12
teaspoon garlic powder
12
teaspoon pepper
1 can (14 12 ounces) pet
ite diced
tomatoes, drained
1 package (10 ounces)
frozen corn

2 cups frozen cut gre


en beans
1 can (10 34 ounces) con
densed cream
of mushroom soup, und
iluted
34
cup water
1 pound Yukon Gold pot
atoes,
thinly sliced (about 3
cups)
1 cup (4 ounces) shredd
ed cheddar cheese
34
cup French-fried onions
, optional
12
cup bacon bits, option
al

Preheat oven to 375.


In a large skillet, cook
beef, mushrooms and
high heat 6-8 minutes
onion over mediumor until beef is no longer
pink, breaking up bee
drain. Stir in seasoning
f into crumbles;
s. Add tomatoes, corn
and green beans; hea
occasionally. In a small
t through, stirring
bowl, mix soup and wa
ter. In a greased 13x9-in
layer half of each of the
ch baking dish,
following: beef mixtur
e, potatoes and soup mix
layers. Sprinkle with che
ture. Repeat
ese and, if desired, Fre
nch-fried onions and bac
covered, 1 to 1 14 hours
on bits. Bake,
or until bubbly and pot
atoes are tender. Let sta
before serving. Prep:
nd 10 minutes
30 min. Bake: 1 hour
+ standing Yield: 8 ser
vings.

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SWorldMags.net
unday
Best Rec
ipe

WINNER
B
AKED SHEP
HERD
CASSEROL S
E

And dinner isnt


just about the meal.
Its about spending time around the table with the ones
you love and talking about the things that matter most.
When youre ready to talk about insurance, wed be
honored to earn a seat at your table.

Hungry for more?


Visit tasteofhome.com/sundaydinners and check out these other nalists
from the Physicians Mutual Sunday Best Recipe Contest:
Chicken & Broccoli Rabe Meatballs

Cheesy Ham & Potato Gratin

Greek-Style Lemon Garlic Chicken

Asian-Style Pork Tenderloin with Slaw

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SUNDAY DINNER

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Tailgate
Season

FALL IS MY FAVORITE TIME OF


YEARTHE WEATHERS GREAT
AND MY FRIENDS AND I LOVE
TAILGATING. We live west of
Atlanta, in a town where football is
a weekend-long event. Friday nights
mean home games at Carrollton
High, my daughter Holleys school.
I keep a tailgating kit in a big trash
can, so its ready for action at a
moments notice. Along with a tent,
we set up tables, chairs, a grill and a
slow cooker or two. Each meal has a
theme, but dessert is often CokeCola
Cakea real Southern staple.
College football is big here, too,
with the University of Georgia,
Auburn and University of Alabama
nearby. Girls dress up, wear the
school colors, decorate coolers
we decorate our tents and even
shake pompoms. Thats Saturdays.
Then come Sundays, which mean
Atlanta Falcons NFL games, and, of
course, more great tailgating. Hey,
did I mention how much I love fall?

PASS THE APPETIZERS


If fans go wild for your tailgate apps
sliders, dips, wings and moredish em
up at tasteofhome.com/submit.

CokeCola Cake

cup buttermilk

Here in Coca-Cola country, we love


a moist sheet cake we call CokeCola
Cake. Our version has two whole cans
of Coke and does the tradition proud.

1 tsp. vanilla extract

PREP: 25 MIN. BAKE: 30 MIN.


MAKES: 15 SERVINGS

2 cups all-purpose flour


2 cups sugar
1 tsp. baking soda
tsp. salt
tsp. ground cinnamon
1 can (12 oz.) cola
1 cup butter, cubed
cup baking cocoa
2 eggs

WHATS ON YOUR
SUNDAY DINNER TABLE?
78

GLAZE

1 can (12 oz.) cola

cup butter, cubed


cup baking cocoa
4 cups confectioners sugar, sifted

1. Preheat oven to 350. Grease


a 13x9-in. baking pan.

2. In a large bowl, whisk the first five


ingredients. In a small saucepan,
combine cola, butter and cocoa; bring
just to a boil, stirring occasionally.
Add to flour mixture, stirring just
until moistened.
3. In a small bowl, whisk eggs,
buttermilk and vanilla until blended.

Add egg mixture to flour mixture,


whisking constantly.
4. Transfer to prepared pan. Bake
25-30 minutes or until a toothpick
inserted in center comes out clean.
5. About 15 minutes before cake
is done, prepare glaze. In a small
saucepan, bring cola to a boil; cook
12-15 minutes or until liquid is
reduced to cup. Stir in butter
and cocoa until butter is melted;
remove from heat.
6. Add confectioners sugar; stir
until smooth. Pour immediately
over hot cake.
PER SERVING 491 cal., 20g fat (12g
sat. fat), 74mg chol., 346mg sodium,
78g carb., 1g fiber, 4g pro. 2

Show off your most-loved menu and earn $100. Share your recipes and
story at tasteof home.com/submit. Scroll down to find Sunday Dinner.
FIND IT Range Kleen CeramaBake
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9x13 Roaster Pan (above) $27 rangekleen.com

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KIDS IN THE KITCHEN

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Everybody
Loves Joe

When it comes to the sloppy joe, making a mess is


practically a requirement. This kid-friendly staple
is just as fun to eat if youre all grown up,
so dig in and make yourself happy.

EAT SMART FAST FIX

Quick & Easy


Turkey Sloppy Joes
When we were first
married and poor
college students, I
found this sloppy joe
recipe and tweaked
it. The fresh bell
peppers give it a wonderful flavor.
KALLEE TWINER MARYVILLE, TN

START TO FINISH: 30 MIN.


MAKES: 8 SERVINGS

1
1
1
1

1
1
1

lb. lean ground turkey


large red onion, chopped
large green pepper, chopped
can (8 oz.) tomato sauce
cup barbecue sauce
tsp. dried oregano
tsp. ground cumin
tsp. chili powder
tsp. salt
hamburger buns, split

1. In a large skillet, cook turkey,


onion and pepper over medium heat
6-8 minutes or until turkey is no
longer pink and vegetables are tender,
breaking up turkey into crumbles.
2. Stir in tomato sauce, barbecue
sauce and seasonings. Bring to a boil.
Reduce heat; simmer, uncovered,
10 minutes to allow flavors to blend,
stirring occasionally. Serve in buns.
PER SERVING 251 cal., 6g fat (2g sat.
fat), 39mg chol., 629mg sodium,
32g carb., 2g fiber, 16g pro. Diabetic
Exchanges: 2 lean meat, 1 starch,
1 vegetable. 2

Aiva, my 10-year-old baker,


says when she grows up she wants
to open her own bakeshop!
SHARON COBLE YULEE, FL

KING
O
O
C
S
O
LOOK WH
80

SEND
YOUR
PICS!

Share snapshots and stories with us at editors@tasteofhome.com.


Please write Kids in the Kitchen in the subject line.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

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FIELD EDITORS

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Here in
Florida, fall
lasts about
15 minutes.
At this time
of year, my cheesy fondue is
always on the buffet table at
our familys get-togethers.
JUDY BATSON

FAST FIX

Fun-do Fondue

Fondues are a hit at our gatherings.


The younger crowd dips bread cubes,
and the adults like fall fruits and veggies.
JUDY BATSON TAMPA, FL
START TO FINISH: 20 MIN.
MAKES: 3 CUPS

2 cups (8 oz.) shredded


Jarlsberg cheese
cup shredded Swiss cheese
cup all-purpose flour
tsp. ground mustard
tsp. freshly ground pepper

82

1 cup heavy whipping cream


1 cup reduced-sodium
chicken broth
1 Tbsp. honey
1 tsp. lemon juice
Cubed French bread, sliced pears
and assorted fresh vegetables

1. In a small bowl, combine the first


five ingredients; toss to combine. In a
saucepan, combine cream, broth and
honey; bring just to a boil, stirring
occasionally. Reduce heat to mediumlow. Add cup cheese mixture; stir
constantly until almost completely

DI

Fondue, fritters and cheesy scones are a happy excuse


for a neighborhood drop-in. Field Editors share
their best fall bites, perfect to pass around a full house.

FI E L

FA VO

R I TE

T OR

melted. Continue adding cheese,


cup at a time, allowing it to almost
melt completely between additions.
Continue stirring until thickened
and smooth. Stir in lemon juice.
2. Transfer mixture to a heated
fondue pot; keep fondue bubbling
gently. Serve with bread, pears and
vegetables for dipping. If fondue
becomes too thick, stir in a little
additional broth.
PER - CUP FONDUE 166 cal., 13g fat
(8g sat. fat), 43mg chol., 151mg sodium,
5g carb., trace fiber, 7g pro.

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Fall Fun
Starters

Continued on page 84 E

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FIELD EDITORS

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Spicy Pumpkin Fritters
My husband is a lifelong veggie hater,
but he tried these deep-fried pumpkin
bites and fell in love. Serve them with
chipotle mayo or ranch dressing.
TRISHA KRUSE EAGLE, ID
PREP: 10 MIN. COOK: 5 MIN./BATCH
MAKES: ABOUT 3 DOZEN

1 cups all-purpose flour


2 tsp. baking powder
1 tsp. salt
tsp. chili powder
tsp. onion powder
tsp. crushed red pepper flakes
2 eggs
1 can (15 oz.) solid-pack pumpkin
cup 2% milk
2 Tbsp. butter, melted
Oil for deep-fat frying
Chipotle mayonnaise, optional

Spicy Pumpkin
Fritters
Trisha Kruse
Eagle, ID

Apple & Cheddar


Mini Scones
Sue Gronholz
Beaver Dam, WI

1. In a large bowl, whisk the first six


ingredients. In another bowl, whisk
eggs, pumpkin, milk and melted
butter. Add to dry ingredients,
stirring just until moistened.
2. In an electric skillet or deep fryer,
heat oil to 375. Drop batter by
tablespoonfuls, a few at a time, into
hot oil. Fry 1 to 2 minutes on each
side or until golden brown. Drain on
paper towels. Serve warm. If desired,
serve with chipotle mayonnaise.
PER FRITTER 50 cal., 3g fat (1g sat. fat),
11mg chol., 105mg sodium, 5g carb.,
trace fiber, 1g pro.

Apple & Cheddar


Mini Scones
Cheese and sage go well with apples,
so why not put them all in scones? These
mini ones make a fall brunch, tailgate
or party even more fun.
SUE GRONHOLZ BEAVER DAM, WI

PREP: 25 MIN. BAKE: 10 MIN.


MAKES: 32 SCONES

3 cups all-purpose flour


3 tsp. baking powder
tsp. salt
tsp. baking soda
1 cup cold butter

84

1 egg

2. Turn onto a lightly floured

cup (6 oz.) vanilla yogurt

surface; knead gently 10 times. Divide


dough in half; pat each portion into
a 6-in. circle. Cut each circle into eight
wedges; cut each wedge in half.
3. Transfer to parchment paperlined baking sheets. Brush tops with
remaining milk; sprinkle with sugar.
Bake 10-12 minutes or until golden
brown. Serve warm.
FOR REGULAR-SIZE SCONES Do not
cut wedges in half. Bake as directed,
increasing baking time to 12-14 minutes.
Makes 16.
PER MINI SCONE 109 cal., 7g fat (4g
sat. fat), 23mg chol., 159mg sodium,
10g carb., trace fiber, 2g pro. 2

3 Tbsp. 2% milk, divided


cup shredded peeled apple
cup shredded
sharp cheddar cheese
1 Tbsp. minced fresh sage
1 Tbsp. sugar

1. Preheat oven to 425. In a large


bowl, whisk flour, baking powder,
salt and baking soda. Cut in butter
until mixture resembles coarse
crumbs. In another bowl, whisk egg,
yogurt and 2 Tbsp. milk; stir into
crumb mixture just until moistened.
Stir in apple, cheese and sage.

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86

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Nancy Jernigan Laurel
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Lumberton

IOWA

MISSOURI

Elaine Phompheng Ames


Angie Brand Bettendorf
Becky Ru McGregor
Stephanie Gates Waterloo
Jennifer Norman Wellsburg
Ally Billhorn Wilton

Debbie Johnson
Centertown
Carrie Harris Fulton
Kandy Amerson
Independence
Judy Rush Kansas City
Felicia Dake Republic
Jennifer Stowell Smithville
Kellie Koschmeder St. Louis
Erika Villar St. Robert

KANSAS
Jennifer Sanders Cheney
Gina Dolieslager
Conway Springs
Tina Elsey Minneola
Kathy Chips Neodesha
Erin Wright Wallace

MONTANA
Amy Adams Helena
Amanda Monroe Manhattan

KENTUCKY

NEBRASKA

Dana Moore Alvaton


Tammy Baker Bowling Green
Julie Sterchi Campbellsville
Rachel Garcia Fort Knox
Chris Benge Science Hill

Serenity Tarr Bellevue


Debra Waggoner
Grand Island
Lee Anne Schmid Harrisburg
Tami Kuehl Loup City
Suzanne Winkler Papillion
Dee Falk Stromsburg

LOUISIANA
Denise Beadle Lake Charles
Christy Williams
Mooringsport
Amanda West Sibley
Chrissy Soileau Sunset

NEVADA
Denise Youles Fallon
Cheryl Paychl Henderson
Bill Muck Reno

NEW JERSEY
Cathy Anne LaGuardia
Bloomsbury
Nancy Zimmerman
Cape May Court House
Kim Spaccarotella Clark
Debiana Casterline
Egg Harbor Township
Kelly Williams Forked River
Patricia Swart Galloway
Sally Treonze Hillsborough
Janie Zirbser Mullica Hill
Susan Smith Ocean View
Stephanie Hanisak
Port Murray
Marie Forte Raritan
Linda Little Stockton

NEW MEXICO
MaryAnne Eklund
Albuquerque
Rd Stendel-Freels
Albuquerque
Elizabeth Wynne Aztec
Katharine Fly Clovis
Molly Seidel Edgewood

NEW YORK
Judy Doepel Ballston Lake
Rose Rodwell Bergen
Cheryl Wittman Bergen
Sue McCormick Bualo
Peggie Brott Carthage
Kami Button Cheektowaga
Anne Merrill Croghan
Angela Mathews Fayetteville
Susan Stetzel Gainesville
Kimberly Leipham
Horseheads
Carol Hollenbeck
Johnson City
Holly Balzer-Harz Malone
Linda Wargo Massapequa
Luanne Asta New York
Kimberly Ludvick Newburgh
Nancy Murphy Oneonta
Jennifer Dempsey
Orchard Park
Kelly Zdrowak Orchard Park
Laura Lofaro Oswego
Randi Johnson Sauquoit
Kristine Chayes Smithtown
Melissa Beyer Utica
Susan Seymour Valatie
Suellen Pineda Victor
Andrea Rivera Westbury

NORTH CAROLINA
Tracy Weinmann Asheville
Dave Reed Charlotte
Bonnie Blanton Forest City
Stacey White Fuquay-Varina
Charlotte Corbett Gastonia
Cheryl Perry Hertford
Amy Hinzmann Hope Mills
Priscilla Mattson Hope Mills
Dianna Smith Morganton
Ava Icenhour Taylorsville
Brenda Lewis Youngsville

NORTH DAKOTA
Patricia Smith Fredonia
Amy Lents Grand Forks
Luanne Slykerman Lamoure
Diane Randle Maddock

OHIO
Kerri Haynes Beavercreek
Christina Addison
Blanchester
Gina Fensler Cincinnati
Mary Dawson Columbus
Jaclyn Scanlan Dayton
Debbie James De Gra
Kim Wallace Dennison
Jackie Vetter East Liverpool
Angela Carter Faireld
Angela Robinson Findlay
Carole Finney Harrisville
Pat Neiheisel Leetonia
Susan Rasmusson Maumee

Diane Shipley Mentor


Carol Bowles Oxford
Aimee Plesa Springboro
Kristen Hawley Steubenville
Susan Kieboam Streetsboro
Jenny Leighty West Salem
Shannon Arthur
Wheelersburg

OKLAHOMA
Angie Henson Fort Gibson
Stacey Feather Jay
Nancy Johnson Laverne
Mariesa McNeill
Oklahoma City

OREGON
Cathy Murphy Ashland
Stephanie Hutchinson Helix
Dala Johnson Lebanon
Mary Anne Thygesen
Portland
Darlene Brenden Salem
Teresia Porly Summerville
Arisa Cupp Warren

PENNSYLVANIA
Sharon Allen Allentown
Doug Linebaugh Bellefonte
Bette Grey Berwick
Laniece Ashby Carlisle
Debra Torres Clarion
Rita Reifenstein Evans City
Michael Vyskocil Glen Rock
Dawn Lowenstein Hatboro
Danielle Ulam Hookstown
Teena Petrus Johnstown
Tina Repak Mirilovich
Johnstown
Dolly Smith Kane
Jenn Porsche Leola
Christina Hitchcock
Madison Township
Joyce Guth Mohnton
Kathy Peters North Versailles
Cindy Reams Philipsburg
Marie Louise Ludwig
Phoenixville
Jennifer Snyder Pittsburgh
Cherie Sechrist Red Lion
Romaine Wetzel Ronks
Lisa Miller Scottdale
Amy Smith Scranton
Debbi Barate Seward
Karen Wise Sinking Spring
Abbie Linden State College
Nancy Foust Stoneboro
Patricia Crouse Warren
Marina Calabrese
Washington
Christa Sloan Wilkes Barre
Angelia Sukala Williamsburg
Lisa Klunk York

UTAH
Paula Zsiray Logan
Lesli Dustin Nibley
Arlene Butler Ogden
Rebecca Baird Salt Lake City
Gaylene Anderson Sandy
Meredith Atkins Sandy
Holly Lofthouse Washington
Stacey Christensen
West Valley City

VERMONT
Nancy Mock Colchester
Ashley Witzenberger
East Montpelier

VIRGINIA
Rachel Lewis Danville
Alexandra Barnett Forest
Dina Crowell Fredericksburg
Cathy Lee Hamilton
Nicole Aldridge Hardy
Debbie Payne Lambsburg
Angela Leinenbach
Mechanicsville
Rachel Strong Moseley
Joseph McCain Rescue
Jackie Termont Ruther Glen
Angela Lawrence
Shenandoah
Kelly Shoemaker Staord
Nichole Seoane Warrenton

WASHINGTON
Carol Richardson Marty
Edmonds
Elizabeth Bramkamp
Gig Harbor
Terri Brown Kent
Nicole Darty Redmond
Julie Butler Tacoma
Janie Cooper Waterville
Kristin Van Dyken
West Richland
Tyany Fries Yakima

WEST VIRGINIA
Lori Lee Daniels Beverly
Susan Maslowski Milton
Lora Sammons Ona

WISCONSIN

Morgana Ross Charleston


Ronda Eagle Goose Creek
Patricia McMeeken
Goose Creek
Phil Hughes Lexington

Patty Nelson Algoma


Sue Gronholz Beaver Dam
Lori Dotson Beloit
Bonnie Hawkins Elkhorn
Jean Ecos Hartland
Linda Schend Kenosha
Lynn Ireland Lebanon
Aparna Joshi Madison
Diane Aho Milwaukee
Danielle Grochowski
Milwaukee
Ardyce Piehl Poynette
Sue Klemm Rhinelander
Judith Hegstrom Superior
Leigh Downing Washburn
Karen Vande Slunt
Watertown
Renee Mykisen Waupaca
Sara Harvey Wauwatosa
Darlis Wilfer West Bend

RHODE ISLAND
Jexsy Armstrong Johnston
Renee Murby Johnston
Lisa Ghenne West Warwick

SOUTH CAROLINA

SOUTH DAKOTA

WYOMING

Joan Antonen Arlington


Sue Gies Custer
Nina Vilhauer Mina
Leslie Schuurmans Tyndall

Tracy Locken Gillette


Lori Coulthard Laramie
Rachelle Stratton
Rock Springs

TENNESSEE

ALBERTA

Margaret McNeil
Germantown
Candyce Rector Hixson
Kim Higginbotham Knoxville
Kimberly Powell Knoxville
Kallee Twiner Maryville
Brittany Allyn Nashville
Jennifer Coins Nashville
Sharon Manus Smyrna
Michelle Brownlee
Spring Hill
Andrea Bolden Unionville

Redawna Kalynchuk
Barrhead
Anneke Scholten Calgary
Lori Stefanishion Drumheller
Liz Wood Linden

TEXAS
Amber Massey Argyle
Jennifer Davis Burkburnett
Michelle Owens
Camp Wood
Gina Smith Carthage
Leilani Smith Clyde
Jana Palmer Decatur
Adriana Torres El Paso
Lisa Varner El Paso
Norma Kline Flower Mound
Jennifer Land Fort Worth
Marcia Ramsey Garland
Pat Stevens Granbury
Janeen Judah Houston
Marietta Slater Justin
Susan Priest Katy
Debbie Mireles Laredo
Kristin Stone Little Elm
Patti Darwin Lubbock
Jonna Ward Lubbock
Joan Hallford
North Richland Hills
Mary Anne McWhirter
Pearland
Tina Butler Royse City
Hillary Emerson
San Antonio
Debbie Roppolo San Marcos
Angela Lively Spring

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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

Jan Marler Tyler


Dana Forthman Wylie

BRITISH
COLUMBIA
Merle Dyck Elkford
Kelly Kirby Shawnigan Lake

MANITOBA
Joan Airey Rivers
Linda Grienke Winnipeg

NEW BRUNSWICK
France Couturier
Edmundston
Marilu Hynes Fredericton
Shannon Leger
Waterville Sunbury

NOVA SCOTIA
Stacey Brenton Brookeld

ONTARIO
J Fleming Almonte
Janet Tigchelaar Ancaster
Wendy Masters
East Garafraxa
Maureen Reynolds
St. Catharines
Raymonde Bourgeois
Swastika
Pat Roberts Thornton
Daniel Stern Toronto

PRINCE EDWARD
ISLAND
Melanie MacFarlane
Bedeque
Shannon Daszko
Charlottetown

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RECIPE INDEX

WorldMags.net

RECIPE INDEX
APPETIZERS & SNACKS
Chicken Chili Wonton Bites 75
Chili Corn Cheese Dip 12
Fun-do Fondue 82
German Beer Cheese Spread 46
Honeyed Cranberries 14
Lemony Bacon-Artichoke Dip 75
Q Mocha Pumpkin Seeds 30
Spiced Cranberry-Orange
Chutney 68
Spicy Pumpkin Fritters 84

BREADS
Apple & Cheddar Mini Scones 84

BREAKFAST & BRUNCH


Apple Cider Doughnuts 18
Chocolate Glaze for Doughnuts 19
Ginger-Sugar for Doughnuts 19
Maple Glaze for Doughnuts 18

DESSERTS
Apple-Almond Bake 68
Apple Dumpling Rollups 68
Autumn Apple Torte 66
CokeCola Cake 78
Devils Food Cupcakes
with Chocolaty Frosting 58
5-Ingredient Fudge 13
Frosted Pistachio Bars 57
German Apple Strudel 49

Glazed Apple-Maple Blondies 70


Original NESTL TOLL HOUSE
Chocolate Chip Cookies 90
Owl Cookies 60

MAIN DISHES
Broccoli Chicken Casserole 36

Q Cajun Beef & Rice 26


Q Cilantro Shrimp & Rice 26
Q Crispy Fish & Chips 23
Crumb-Coated Ranch Chicken 39
Easy Stuffed Shells 39
Q Garlic Chicken Rigatoni 22
Ham & Cheese Potato Casserole 39
Q Honey-Lemon
Chicken Enchiladas 25
Italian-Style Chicken & Peppers 34
Mushroom & Swiss Pita Pizzas 35
Pork Schnitzel with Dill Sauce 46
Q Pork Tenderloin with
Sweet Potato Ragout 70
Roast Pork Loin with
Rosemary Applesauce 66
Shrimp Pasta Alfredo 35
Smothered Burritos 36
Q Turkey Sausage-Stuffed
Acorn Squash 70

SANDWICHES

Q Quick & Easy Turkey Sloppy Joes 80

Calling All Kitchens!


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makeover. Send snapshots of your recent
kitchen redo, plus the story behind
the transformation, and you could win
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and sizes are eligible, whether theyre
totally DIY or renovated with help from
the pros. Find entry info and contest
rules at countrywomanmagazine.com/
kitchen-contest.
No purchase necessary to enter or win. Contest begins
June 24, 2014, and closes Sept. 30, 2014. Open to residents
of the U.S. and Canada who are age 18 or older. Void where
prohibited. Sponsored by RDA Enthusiast Brands, LLC.

SIDE DISHES
German Potato Dumplings 48
Oktoberfest Red Cabbage 46
Q Pumpkin & Cauliflower
Garlic Mash 68
Roasted Butternut Squash
Panzanella 66
Q Shredded Gingered
Brussels Sprouts 32
Q Sweet Maple Roasted
Acorn Squash 14
Zucchini & Cheese Casserole 70

SOUPS

Apple Cider
Doughnuts

18

Chicken & Bean Chili 54


Christinas Italian Wedding Soup 52
Creamy Root Veggie Soup 66
Game Day Gumbo 75
Roasted Autumn Vegetable Soup 51
Split Pea Soup with Bacon & Crab 51

EAT SMART
Look for our Eat Smart icon throughout the magazine
for recipes that are lower in calories, fat and sodium.
Taste of Homes registered dietitians based our Eat Smart guidelines on
criteria set by the United States Department of Agriculture, the American
Heart Association and the American Diabetes Association. Main dishes
marked with the icon, for the most part, have no more than 550 calories,
12 grams of fat and 800 mg of sodium per serving.
Indicates an Eat Smart recipe.

88

CONTRIBUTOR
GUIDELINES
1 Want to see your name in print? Send us your favorite
recipe to share with other readers. Its easy! Simply use
the convenient form at tasteofhome.com/submit.
2 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 64.)
3 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 know if we publish
something you submitted. Materials that wont fit in
Taste of Home may be considered for our websites,
cookbooks, promotions and other publications.
4 By submitting material for publication, you grant RDA
Enthusiast Brands, LLC, its parent company, subsidiaries,
affiliates, partners and licensees use of the material,
including your name, hometown and state. We reserve
the right to modify, reproduce and distribute the material
in any medium and in any manner or appropriate place.
We test recipes submitted to us and reserve the right to
alter them as needed. We may contact you via phone,
email or mail regarding your submission.
5 Submit stories, tips, photos or other nonrecipe
content to Taste of Home, 1610 N. 2nd St., Suite 102,
Milwaukee WI 53212-3906, or email them to
editors@tasteofhome.com. Please submit
high-resolution digital photos as JPEGs at 300 dpi.

WorldMags.net

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

WorldMags.net
Make Your Own
Herbal Formula Eases Aches
Cookbook And Pains
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frey and Arnica in a liposome base I
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Homemade Heroes

WorldMags.net
Liz stops by Fisher House after her
full-time job as a middle-school
custodian. I love the kids there.
I say that all 900 of them are mine!

Original
NESTL TOLL HOUSE
Chocolate Chip Cookies
This classic all-American cookie is a
treat no matter your age or the occasion.
Enjoy it with a glass of cold milk.

Liz b a
350 f kes hers a
t
o
t h e n b r 5 min u te s
,
roils t
he
f or 2
more m
.

COOKS WHO CARE

Cookies &
Conversation
Warm chocolate chip cookies are magical things.
This California volunteer has watched them soften
heartache for more than 20 years.

Liz Tillson, The Cookie Lady, started


serving homemade cookies to heavy-hearted families at the
Travis Air Force Base Fisher House in Fairfield, California,
back in 1994.Its a free home for military and veterans
families to stay while loved ones are hospitalized, she
says. These people have traveled a long way, and cookies
remind them of home.
Every week, Liz offers up warm cookies made with her
go-to recipe from the bag of Toll House chocolate chips.
These people are struggling and cookies help us connect.
I remember one woman whod have a cookie, a cry and a
hug, then return to her husband in the hospital. People
need small gestures of caring at times like this, says Liz.
FIND A FISHER HOUSE NEAR YOU AT FISHERHOUSE.ORG.

WHOS YOUR
HOMEMADE HERO?
90

2 cups all-purpose flour


1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
cup granulated sugar
cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.)
NESTL TOLL HOUSE
Semi-Sweet Chocolate Morsels
1 cup chopped nuts

1. Preheat oven to 375 F.


2. Combine flour, baking soda
and salt in small bowl. Beat butter,
granulated sugar, brown sugar and
vanilla extract in large mixer bowl
until creamy. Add eggs, one at a time,
beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts. Drop by
rounded tablespoon onto ungreased
baking sheets.
3. Bake for 9 to 11 minutes or until
golden brown. Cool on baking sheets
for 2 minutes; remove to wire racks
to cool completely.
PER COOKIE* 110 cal. (60 cal. from fat);
7 g fat, 10% (3.5 g sat. fat, 17%); 15 mg
chol., 5%; 85 mg sodium, 4%; 14 g carb.,
5%; 1 g dietary fiber, 3%; 10 g sugars;
2 g protein; vitamin A 2%; vitamin C
0%; calcium 0%; iron 2%. 2

Send your heros story and signature recipe to editors@tasteof home.com.


Please include Homemade Heroes in the subject line.

WorldMags.net

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

NESTL TOLL HOUSE is a registered trademark of Socit des Produits Nestl S.A., Vevey, Switzerland. This recipe is made
available as a courtesy by Nestl USA and www.VeryBestBaking.com. * Percent Daily Values are based on a 2000 calorie diet.

PREP: 15 MINS COOKING: 9 MINS


LEVEL: EASY COOLING: 15 MINS
YIELDS: 60

WorldMags.net

Flank Steak to Filet.


Change for the better.
Switch and you could save with GEICO.
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Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance
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WorldMags.net

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Introducing Club Cornbread Cracker Bites.


Made with real butter and cornmeal for the delicious
cornbread taste you lovenow in the perfect bite-sized snack.
Available in Homestyle Original and Spicy Jalapeo.

WorldMags.net