HASSLE-FREE

HOLIDAY
DINNERS
POTLUCK
CASSEROLES
FESTIVE
DESSERTS
delightful
treats you will
only find here!
23
HOME
MADE
GIFT
IDEAS
CO O K I NG

CA R I NG

S HA R I NG
HASSLE-FREE
128
COOKIES TO MAKE WITH YOUR KIDS
RECIPES
&TIPS
#1 cooking magazine in the world
Winter Fantasy
Cupcakes
from best-selling authors
Karen Tack & Alan Richardson
TASTEOFHOME.COM
December & January 2009
$3.99 | $4.99 Canada
delightful
treats

you

willl
g
ADVERTISEMENT
©
2
0
0
8

G
e
n
e
r
a
l

M
i
l
l
s

With 5 irresistible recipes in the race, this
crowd pleasing savory favorite came out on top,
just ahead of the delicious chocolate-peanut butter
combo of Chex
®
Muddy Buddies.
®

Try all of our
great 15 minute recipes this holiday season for
a winner every time!
Make Original Chex
®
Party Mix!
Voted America’s Favorite Chex
®
Party Mix!
Start to Finish: 15 minutes, 24 servings (½ cup each)
3 cups Corn Chex
®
cereal
3 cups Rice Chex
®
cereal
3 cups Wheat Chex
®
cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size
bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1½ teaspoons seasoned salt
¾ teaspoon garlic powder
½ teaspoon onion powder
1. In large microwavable bowl, mix cereals, nuts, pretzels
and bagel chips; set aside. In small microwavable bowl,
microwave butter uncovered on High about 40 seconds
or until melted. Stir in seasonings. Pour over cereal
mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes,
thoroughly stirring every 2 minutes. Spread on paper
towels to cool. Store in airtight container.
Kicked-Up Chex
®
Party Mix: For a big bold taste, add
2 tablespoons red pepper sauce with the seasonings.
1 Serving: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated
Fat 2.5g); Cholesterol 10mg; Sodium 280mg; Potassium 95mg; Total
Carbohydrate 16g (Dietary Fiber 1g); Protein 3g; Carbohydrate Choices: 1
ori gi nal chex
®

part y mi x
R
e
c
ip
e
A
m
e
r
ic
a
ʼs
F
a
v
o
r
it
e
C
H
E
X
®

P
A
R
T
Y
M
IX

AMR_no shadow_fonts outlined
AMR_shadow_fonts outlined
AMR_shadow_fonts not outlined
For recipes and more holiday tips, visit Chex.com/recipes.









C
h
e
x
®
M
uddy Bud
d
ie
s ®









Cheesy
R
a
n
c
h

C
h
e
x
®

M
i
x


C
h
o
c
o
la
t
e
C
h
ex
®
Caram
el C
ru
n
c
h














C
in
n
a
m
on-Apple C
h
e
x
®
M
i
x
TH_ChexPartyHoliday_1022ƒ.indd 1 10/22/08 10:07:07 AM
LTB
CAMPBELL MITHUN

DIGI TAL RESOURCES

PREPRESS STUDI O
AGENCY CREDITS
Executive Creative: None
Creative Director: None
Art Director: Sean Kiener
Copywriter: None
Producer: Bill Schneck
Traffic: Amy Gutnecht
DOCUMENT OUTPUT APPROVAL
Initials Date Time
drStudio: | AUTOMATED DATA
Traffic: | |
Proof Cycle 1: | |
Proof Cycle 2: | |
Agency Legal: | |
Art Director: | |
Copywriter: | |
Agency Exec: | |
Account Team: | |
Producer: | |
Client: | |
Client Legal: | |
PUBLICATION CONFIRMATION
Client Name: General Mills
Media Type: Other
Color Mode: 4C
Ad Number/Code: GMCPMC9008_P
Ad Caption/Title: How Wow Insert_Taste of
Home
1st Issue/Run Date: None
Usage Rights: None
End Date: None
Publication: Taste of Home
MECHANICAL INFORMATION
drStudio Location: Mpls Prepress
Job Number: GMCPMC9008
Purchase Order: P00066380
MECHANICAL DIMENSIONS IN DECIMAL INCHES
Final Size: 7.875 in x 10.5 in
Bleed: 8.125 in x 10.75 in
Trim: 7.875 in x 10.5 in
Live/Safety: 7.375 in x 10 in
DOCUMENT INFORMATION
Document Filename: 66380_How Wow.indd
Page Number: 1
Document Path: CMServer:Volumes:CMServer:Prepress:CLIENTS:General
Mills:08_AUG08:GMCPMC9008P00066380PRE:66380_How Wow.indd
Revision Number: 1 File History: 7/23/08 wau
Print Scale: 100% Print/Export Time: 7-23-2008 10:44 AM
PDF Compatibility: None
Colors Used: None
Fonts Used: None
Linked Images: None
Notes: INDD-CS3
Ver. 1; Pg. 1:
BLAZING COLOR, INCORPORATED (952) 844-0138
Y M C K D P
2% 25% 50% 75% 98% Yelo Mag Cyan Blk
Form: 0708063_GMCPMC9008_P_How Wow_vg.indd Colors: 4
File Name: 66380_How Wow.1.indd
1. Into large microwavable bowl, measure
cereal; set aside. Line cookie sheet with
waxed paper.
2. In 2-cup microwavable measuring cup,
microwave brown sugar, butter and corn syrup
uncovered on High 1 to 2 minutes, stirring after 1 minute,
until melted and smooth. Stir in baking soda until dissolved. Pour over
cereal,stirring until evenly coated. Microwave on High 3 minutes,stirring every
minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High
about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).
Drizzle over snack. Refridgerate until set. Store in tightly covered container.
©

2
0
0
8

G
e
n
e
r
a
l

M
i
l
l
s
®
Time to party. Party Mix.
How. Wow.
Five recipes. Fifteen minutes. Lots of wows. Chex.com/recipes
Original Chex
®
0ARTY-IXs#INNAMON!PPLE#HEX
®
-IXs#HOCOLATE#HEX
®
#ARAMEL#RUNCHs#HEESY2ANCH#HEX
®
-IXs#HEX
®
-UDDY"UDDIES
®
S: 7.375 in
S
:

1
0

i
n
T: 7.875 in
T
:

1
0
.
5

i
n
B: 8.125 in
B
:

1
0
.
7
5

i
n
39
SMALL BITES,
BIGFLAVOR
Fabulous party foods
that will leave your
guests asking for more
47
SURF & TURF
Enjoy these dressed-
up dinners without the
fancy price
taste home
60
HELLO,
CUPCAKE!
Best-selling authors
Karen Tack and Alan
Richardson create
one-of-a-kind treats
just for TOH readers
HOLIDAY
BAKING
S P E C I A L
51
SUGAR AND
SPICE
Seven sweet cookie
treats to make with
your little kitchen
“elves”…PLUS the
winners of our Cute
Cookies contest
58
GIFTS IN
GOODTASTE
Easy-to-make goodies
perfect for holiday
giving
COOKI NG • CARI NG • SHARI NG
FEATURES
TOHREADER
CONTEST
I’ma winner
in the Cute Cookies
contest! p. 57
ON OUR COVER»
Hello, Cupcake!
FOOD STYLISTS
Karen Tack
Alan Richardson
PHOTOGRAPHER
Rob Hagen
SET STYLIST
Stephanie Marchese
CLOSETOHOME
64
MOM’S BEST
MEAL
Nothing beats this mom’s
chicken dinner
68
FIELD EDITOR
FAVORITES
Military life broadens this
cook’s recipe repertoire
71
AROUND
THE CORNER
Meet our field editors...
maybe one lives in your
neck of the woods!
73
COOKS WHO CARE
This group shows holiday
workers a little TLC
COOK SMART
28
QUICK FIX
A hearty, home-cooked
dinner in a snap
29
SPICE RACK
With sweet cardamom,
a little goes a long way
30
MENU SAVERS
Pot roast, muffins and
cherry pie—all for less than
$3 per serving!
32
EAT, SHRINK &
BE MERRY
Our favorite Canadian
sisters serve up light snacks
34
KIDS IN THE
KITCHEN
Snowman pancake and
brownie mix in a jar
36
HEALTHY CHOICES
Resolving to eat lighter in
2009? These great foods
make it easy!
INEVERY ISSUE
7 TABLE TALK
9 KITCHEN CHAT
10 MIXING BOWL
13 HIDE ’N’ SEEK
CONTEST
CAN YOU FIND “C.C. BEAN”?
40 NEW RECIPE
CONTEST: 30-
MINUTE MEALS
74 LAST BITE
75 RECIPE INDEX
P. 60
OPENHOUSE
18
POTLUCK
Just say “Cheese, please!”
20
TOUR MY KITCHEN
In this light-filled Wisconsin
kitchen, old meets new for
comfort and practicality
22
SPECIAL OCCASION
Frosty-licious treats to wrap
up a special holiday meal
visit us @tasteofhome.com
“Real
food from
real home
cooks”
Bright ideas
for welcoming
friends &
family into
your home
Easy meal
solutions from
our readers
and the TOH
test kitchen
Celebrating
the people
around the
taste of home
table
17 27 63
DEPARTMENTS
BROWN SUGAR
GLAZED SALMON
p. 68
We make great
gifts! p. 12
New food find contest!
This December, we’ve hidden our gingerbread friends somewhere in
tasteofhome.com. We’ll give you weekly clues and a chance to win great
prizes if you can find them!
taste home
tasteofhome.com/foodfind
slow cooker & casseroles
NEWSLETTER
By popular demand, Taste of Home has created a free newsletter
devoted to slow cooker and casserole recipes and tips. Sign up
today! tasteofhome.com/slowcookersignup
JOIN US ON-LINE FOR FOOD, FRIENDS, FUN
AND A FLAVORFUL START TO2009!
3-INGREDIENT
APPETIZERS
It doesn’t get much easier! When
time’s short or you don’t want to fuss,
these snacks are winners.
tasteofhome.com/plus
ALL-NEWRECIPE
“CHANNEL”
Finding a new recipe is easier and
more fun than ever! Mouth-watering
photos guide as you browse by course,
cuisine, ingredient, holiday, special
diet and other categories. Bonus tips
and videos are at your fingertips.
tasteofhome.com/recipes
COOKIE
COUNTDOWN
Don’t miss the festive fun! Sign up for
the Cookie Countdown and receive 12
days of the best holiday cookie
recipes, tips and helpful videos.
tasteofhome.com/cookies
BONUS
KITCHENTOUR
See how Tennessee reader Mary
Hudak-Collins decorates her dream
kitchen for Christmas.
tasteofhome.com/plus
6_tasteofhome.com DECEMBER/ JANUARY09
GOUDA
BITES
APPLE CIDER
BEEF STEW
DECEMBER/ JANUARY09 tasteofhome.com_7
EDITOR IN CHIEF Catherine Cassidy
CREATIVE DIRECTOR Ardyth Cope
FOOD DIRECTOR Diane Werner RD
EDITOR Ann Kaiser
MANAGING EDITOR Barbara Schuetz
SENIOR ART DIRECTOR Sandra L. Ploy
FOOD EDITOR Patricia Schmeling
ASSOCIATE EDITOR Cheri Mantz
RECIPE ASSET SYSTEMS Coleen Martin (manager),
Sue A. Jurack (specialist)
RECIPE EDITORS Mary King, Christine Rukavena
COPY EDITOR S.K. Enk
LAYOUT DESIGNER Kristen Johnson
EDITORIAL ASSISTANT Jane Stasik
EXECUTIVE ASSISTANT Marie Brannon
EDITORIAL INTERN Erica Bail
PUBLICIST Bethany Bradley, bethany_bradley@rd.com
TEST KITCHEN
TEST KITCHEN MANAGER Karen Scales
ASSOCIATE FOOD EDITORS Alicia Bozewicz RD,
Tina Johnson, Marie Parker, Annie Rundle
TEST KITCHEN ASSOCIATES
Rita Krajcir, Kristy Martin, Sue Megonigle,
Laura Scharnott, Megan Taylor
PHOTOSTUDIO
PHOTOGRAPHERS Rob Hagen (senior),
Dan Roberts, Jim Wieland, Lori Foy
SET STYLISTS Jenny Bradley Vent (senior),
Stephanie Marchese (senior), Melissa Haberman,
Dee Dee Jacq
FOOD STYLIST MANAGER Sarah Thompson
FOOD STYLIST Kaitlyn Besasie
ASSISTANT FOOD STYLISTS Alynna Malson,
Shannon Roum, Leah Rekau
PHOTO STUDIO COORDINATOR Kathy Swaney
VICE PRESIDENT, PUBLISHER Lora Gier
lora_gier@rd.com
MARKETING DIRECTOR Eva Kant
ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson
ADVERTISING
_NEWYORK
ACCOUNT DIRECTOR
Mary Gilbert, mary_gilbert@rd.com
ACCOUNT MANAGER
Kristine Cronin, kristine_cronin@rd.com
_DETROIT
ACCOUNT MANAGER
Jani Berger, jani_berger@rd.com
_CHICAGO
ACCOUNT DIRECTOR
Kelly Paxson, kelly_paxson@rd.com
ACCOUNT MANAGER
Maura O’Brien, maura_obrien@rd.com
_LOS ANGELES
ACCOUNT DIRECTOR
Tiffany Grana, tiffany_grana@rd.com
CIRCULATION
CHIEF MARKETING OFFICER Lisa Karpinski
TASTEOFHOME.COM
GENERAL MANAGER Renee Jordan
SENIOR WEB EDITOR Sarah Marx Feldner
ON-LINE COMMUNITY MANAGER Bob Ottum
ON-LINE ADVERTISING DIRECTOR Nancy Paullin
SR. SALES PLANNER Isabella von der Linden
TASTEOFHOME COOKINGSCHOOLS
DIRECTOR Sandy Bloom
RDAFOOD& ENTERTAINING
PRESIDENT Suzanne M. Grimes
VICE PRESIDENT, SALES & MARKETINGMark Wildman
MANAGING DIRECTOR, SALES & MARKETING
Maureen Polo
VICE PRESIDENT, CREATIVE DIRECTOR Paul Livornese
. . . . . . .
THE READER’ S DI GEST ASSOCI ATI ON, I NC.
PRESIDENT AND CHIEF EXECUTIVE OFFICER
Mary G. Berner
PRESIDENT, RDA FOOD & ENTERTAINING
Suzanne M. Grimes
PRESIDENT, CONSUMER MARKETING
Dawn Zier
t
a
s
t
e
o
f
h
o
m
e
We’ve renovated…
with YOU in mind!
On page 20, Colleen Bassindale talks about howshe blended old and newto create the
perfect kitchen for her family. How appropriate that her story is featured in this
issue…because we’ve “redone our kitchen,” too. Taste of Home has always celebrated
real food from real home cooks. And that hasn’t changed. But we have made some
changes we hope you’ll be excited about—whether you’re a longtime fan or brand
new to our table.
We’ve taken a page fromthe kitchen designer’s manual and organized the magazine’s
contents into distinct sections—we call them“cabinets”—that allowyou to easily find
what you’re looking for. There’s “Cook Smart,” featuring recipes and tips to help you
eat more healthfully, get dinner made quickly, cook with your kids or reduce your
grocery bills. And “Open House,” full of holiday home entertaining ideas. My favorite,
“Close to Home,” showcases just a few of the special people who make Taste of Home
what it is—like field editors Rachel Garcia, Joan Truax and Joan Hallford.
You’ll find these “cabinets” in every issue of Taste of Home from now on, along with
great seasonal “specials” featuring fabulous recipes from readers just like you. Our
gifts to you this holiday season: seven delightful holiday cookies on p. 51, easy-on-the-
budget surf and turf on p. 47, and the most fun winter cupcake designs you’ll ever
make on p. 60. And, of course, our holiday appetizer contest winners. (Visit taste
ofhome.com/contests to join in all the prize-winning fun!)
And there’s more: We’ve freshened up our look and added some fun new icons (see
below). We share lots of secrets from the cooking experts in our Test Kitchen. And we
tell you about all the exciting new things going on at tasteofhome.com. But at the
foundation of this renovation—and at the heart of Taste of Home—is you. Your family’s
favorite recipes, your helpful tips, your stories and memories. We knowthis to be true:
Our kitchen would not be the same without you!
Our very best to you and yours this holiday season.
Catherine Cassidy
Editor in Chief
QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service, P.O. Box
5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail rpsubcustomercare@custhelp.com
LOOKINTHIS
ISSUE FOR THESE
NEWICONS!
tasteofhome
.com
TOH field
editor recipe
TOH test
kitchen
table talk
Our Extra Virgin olive oil makes dips
deliciously different.
©
/TM/®
The
J.M. Smucker Company
1/2 teaspoon Italian herb seasoning or
1/4 teaspoon each dried oregano and basil
1/4 cup Crisco
®
Extra Virgin Olive Oil
2 teaspoons grated Parmesan cheese
Freshly ground black pepper
Crusty baguettes or Italian bread
Combine seasoning and olive oil on a 6-inch
plate. Top with Parmesan cheese. Dip slices
or pieces of crusty bread into oil.
Crisco Herbed
Parmesan
Dipping Oil
®
Prep time: 5 min Yield: 1 serving

is cooking is i
For more recipes visit Crisco.com
DECEMBER/ JANUARY09 tasteofhome.com_9
POPS INAFRICA
We live in Malawi, Africa and look for-
ward to each issue of Taste of Home,
even if it comes months later than
normal. In fact, sometimes it’s perfect
timing, since our seasons are opposite
those in the U.S.
My kids, Hannah, Nathanael and
Caleb, couldn’t wait to see if our local
import store had yogurt to make the
Frozen Fruit Pops from the Aug/Sept
issue. We did find the yogurt and had
a great time making and eating the
healthy snack!
—Rebecca Wendland
LUTHERAN CHURCH OF CENTRAL AFRICA
BLANTYRE, MALAWI
CHILI COINCIDENCE
Recently, I was scheduled to host a
game night at my house and decided
that pumpkin chili seemed like a good
thing to serve. Lo and behold, there was
a recipe for Black Bean ’n’ Pumpkin Chili
in Taste of Home for Oct/Nov, the issue I’d
just received. I made the chili without
turkey and also served Autumn Tea
(Oct/Nov ’03). All the ladies loved both
recipes. They were perfect for our fall
get-together.
—Kari Caven
COEUR D’ALENE, IDAHO
ATASTYTOUR
On our recent vacation to Chicago, I
brought several copies of Taste of Home—
a favorite at our house. In one issue, I
saw an invitation to visit Greendale dur-
ing the holidays. Since we were only an
hour away, my husband, daughter and I
(above) decided that a trip to Taste of
Home would really complete our vaca-
tion. What a wonderful time we had! It
was one of the highlights of our trip.
Thank you for producing a magazine
that shares recipes that are both deli-
cious and easy. Even my 5-year-old
daughter, Georgia, loves to look at the
pictures and help me prepare meals.
—Jenn Martin
MYERSTOWN, PENNSYLVANIA
WHENHANDEDLEMONS…
As I was deciding what to make for our
church’s weekly Coffee Fellowship, my
April/May issue arrived. When I saw the
cover, I knew lemon was the way to go. I
served Lemon Crumb Muffins, Slice ’n’
Bake Lemon Gems and Pecan Lemon
Loaf. At tasteofhome.com, I found Re-
freshing Lemon-Lime Drink. I even wore
yellow! Your recipes were a hit.
—Sherri Punches
COLORADO SPRINGS, COLORADO
NEWSPIN ON RECIPES
Now that my garden is done producing,
my favorite pastime is playing a game I
call “recipe roulette” at tasteofhome.com. I
search for a recipe. Then, to the bottom
left of that recipe, two “related recipes”
pop up. I click on one that sounds inter-
esting, which leads to two more related
recipes. I read through each one, and
any that look good (which most do) I
add to my on-line recipe box on your
Web site. I love to cook, so this game has
become quite addicting. I started with
about 30 recipes in my recipe box and
now have 550!
—Kitty Guyer
STRATFORD, WISCONSIN
kitchen chat
Love letter!
Each issue, one lucky reader will
receive a TOH apron for sending
in our favorite “love” letter of the month.
Rebecca, your apron is on its way!
Baked Potato
Wedges
INGREDIENTS:
* 1/4 cup Crisco® Pure Olive Oil
* 1 large onion, quartered then halved
* 2 medium zucchini, cut into 1/2-inch
slices
* 2 medium yellow squash, cut into
1/2-inch slices
* 4 ounces mushrooms, halved
* 2 teaspoons dried oregano
* salt and pepper, to taste
* 1/3 cup Grated Parmesan cheese
PREPARATION
DIRECTIONS:
1. In a large skillet with a lid, heat Crisco Oil over
medium high heat. Add onion; sauté 3minutes. Add
zucchini, yellow squash,mushrooms, oregano and
salt and pepper; sauté 5 minutes more.
2. Cover and cook until tender, about 10 minutes.
Sprinkle with Parmesan cheese; serve immediately.
TIP * Or your favorite Crisco Oil
is cooking
New Crisco Imported Olive Oils. Three
simple ways to bring an exciting level
of taste and flavor to your table.
Perfect for
dipping and
dressings
Ideal for
grilling
and sautéing
Great for
baking and
frying
Discover how the
right olive oil makes
all the difference.
h
BoWL
mixing
FOOD NEWS + FUN NOTES + TAS TY NUGGETS
( )
SILICONE
Easily pinched to
form a pour spout or for
storage in tight places.
Usually, these bowls are
textured on the outside for
a good grip and smooth
on the inside for easy
pouring.
CERAMIC
Most versatile.
Goes from food
prep to the table
as a serving
dish.
STAINLESS
STEEL
Ideal for retaining
cool temperatures,
especially when
chilling, whipping or
marinating.
COPPER
In culinary circles, cop-
per bowls are preferred
for beating egg whites. The
egg and the copper react
with one another, causing a
more firm and stable
whip. Should not be
used with acidic
foods.
GLASS
More heat-
resistant than metal.
Glass also allows for
easy identification of
contents. Usually
microwave- and
dishwasher-
safe.
Super Bowl
Why are there so many bowls to choose from? Here’s some
kitchen logic behind the variety...
10_tasteofhome.com DECEMBER/ JANUARY09
the number of turkeys consumed
on Christmas Day
Make it
personal!
Make a sweet impression on
the ones you love this holiday
season! Personalized gifts add a
special touch, and now there
are more options than ever.
Order on-line, and you won’t
have to leave the house; your
gifts are delivered right to your
door—or theirs! Here are a few
unique treats you can find, with
just the click of a mouse!
Make your own sauces or
salsas? Adorn your homemade
treats with a custom-designed
label from MyOwnLabels.com.
From jellies to pickles to baked
goods, your gift will have a
label as special as your recipe!
DECEMBER/ JANUARY09 tasteofhome.com_11
Jones Soda of Seattle,
Washington offers cus-
tom packaging featuring
your photo and senti-
ment on bottles of fun
flavors like Fufu Berry,
Blue Bubblegum and
Ameri-cola, to name a
few. Be sure to check out
Jones’ line of holiday-
flavored sodas as well.
$29.99/12-pack.
www.myjones.com
Who doesn’t love M&M’s? Add
a personal message and/or a
photo to each side of an
M&M’s candy in more than 15
of your favorite colors. A vari-
ety of gift-sized packs starts at
$11.99. www.mymms.com
Dreaming of a GREEN Christmas
Recycle holiday cards by sending the fronts to St. Jude’s Ranch for Chil-
dren. The kids at St. Jude’s create new cards out of the old art to resell.
St. Jude’s Ranch for Children, 100 St. Jude’s St., P.O. Box 60100, Boulder
City NV 89006; stjudesranch.org/give/Recycled_Cards.php
THE FRESHMARKET IS YOUR
ART STORE: Look for fruits,
vegetables and nuts that offer
unique texture, color and size.
COMPLEMENTS WILL GET
YOUEVERYWHERE: If your
stuffing has apples in it, small
apples whole or halved make a
great garnish.
GOODFOODS TOTRYAS
GARNISH: Lychee nuts, star fruit,
miniature carrots, cherries, berries,
cut figs and kiwifruit, fresh currants,
and fresh herbs and clementines
are just a fewpossibilities.
Deck the halls!
We received so many letters about the beautiful turkey on our
Oct/Nov cover, with specific comments on the gorgeous garnish.
Like any good outfit, our big bird certainly would not have been
complete without the beautiful accessories TOH food stylist
Suzanne Breckenridge used to adorn it. We picked her brain for
some simple yet impressive ways to dress up your holiday meals.
22,000,000
A 3-year-old gave this reaction to
her Christmas dinner:
“I don’t like the turkey,
but I like the bread he ate.”
SHINY& NEW: To give a sheen
to whole nuts, rub some
vegetable oil into their shells.
GOODTHINGS COMEIN
SMALL PACKAGES: Look for
small fruits and vegetables; they
make a perfect garnish.
DON’T THROWTHAT OUT!
Celery and carrot tops often
make interesting little sprigs to
tuck in the sides of dishes, like
you would use parsley.
THE BIGPICTURE: Consider
what the food would look like
whole, sliced or curled.
AFLOWER BYANYOTHER
NAME: The flowers of fresh
herbs give any garnish a fancy
touch.
tasteofhome
.com
WANT TO FIND IT?
For more information on these products,
go to tasteofhome.com/links
12_tasteofhome.com DECEMBER/ JANUARY09
DECKEDOUT
These sassy, retro aprons
from Jessie Steele will be the
talk of holiday parties. If
you’ve got junior foodies at
home, get them their own to
match Mom’s. Guys’ aprons
come in camouflage, skulls
and flames...($30.95 and up)
’ t i s t h e s e a s on f or gi v i n g a n d ge t t i n g
(and these beat socks by a mile!)
SALTY& SWEET
Delicious Pretzables ($9.95
and up) come in rods and
twists, drenched in chocolate
and coated in colorful candy
tidbits. Just try not to smile
as you munch!
mixing
( )
BE FLEXIBLE
Check out these fun, new
Head Chefs ($9.99)! You just
grab ’em, flip ’em upside down
and whisk, measure, mix or
spread. Kid alert: These
bendable silicone buddies
are also perfect for little
helping hands in the kitchen.
STOCKUP
Even a cook who has it all will
covet Williams-Sonoma’s
Ruffoni Stockpot
($299 and up), Italian-made
of stainless steel, aluminum
and brass. A bit pricey, but
worth it: TOH Food Director
Diane Werner calls it “an
investment in your cooking.”
stuff we love
BoWL
Enter the
Hide&Seek
contest
“C.C. Bean,” our mischievous
little cup of cocoa, is hiding
somewhere in our pages.
Find him, and you could win a
$50 Shop Taste of Home gift
certificate! Go to tasteof
home.com to enter; we’ll
award prizes to 100 winners
drawn from entries with the
correct answer. Or mail a
postcard with the page number
and your name, address and
phone number to Hide & Seek,
Taste of Home, 5400 S. 60th
St., Greendale, WI 53129. A
random drawing will be held in
mid-January.
“Sweetie Pie,” our missing
pumpkin pie, was caught
hanging out with her carrot
friends on page 70 in our
Oct/Nov issue.
DECEMBER/ JANUARY09 tasteofhome.com_13
Want to send in your favorite recipe or handy tip, fun idea or photo to share with other
readers? We’d love to hear fromyou. Here’s how to get involved:
C
O
N
T
R
I
B
U
T
O
R
G
U
I
D
E
L
I
N
E
S
SEE YOURNAME INTASTE OF HOME
Our Test Kitchen teamis always looking for great recipes to feature on our pages.
Dessert or dinner or in between, your family favorites could be showcased in a fu-
ture issue. To submit your recipes or story ideas, go to tasteofhome.com/submit.
1. It’s easy to send us recipes and other submissions. 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. Also, please share a few words about the recipe and yourself.
(For recipe contest entries, please follow the directions on page 15.)
3. After you send materials, please be patient. Due to the large volume, it can take our
small staff several months to review materials. We may hold your material without in-
forming you, but we will let you know if we publish something you submitted. Materials
that won’t fit in Taste of Home may be considered for our Web sites, cookbooks, pro-
motions and other publications.
4. By submitting material for publication, you grant Reiman Media Group, Inc., its par-
ent company, subsidiaries, affiliates, partners and licensees use of the material, including
your name, hometown and state. We reserve the right to modify, reproduce and dis-
tribute 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, E-mail or mail regarding your submission.
5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S.
60th St., Greendale WI 53129. If you have a particular department or feature in mind,
please print it on the front of the envelope. You can send recipe cards or photocopies
of family cookbooks, and they can be hand-printed or typed on a sheet of paper…what-
ever is easiest for you. If you would like mailed materials returned, please enclose a
stamped, self-addressed envelope.
6. Sending photos? We accept 35mm color prints or high-resolution digital photos.
Please submit digital images as jpegs at 300 dpi.
INANUTSHELL:
Nutmeg Country Inn
WILMINGTON, VERMONT
*
14 beautiful guest rooms
and suites in a restored
1770s Vermont farmhouse
and barn.
*
Susan traded a city
catering/bakery business to
become an innkeeper.
*
Menu features local produce
and fresh baked goods.
*
While you’re there, be sure
to hit the slopes or take a
romantic sleigh ride.
Davina and Damon Daura of
Sparta, New Jersey wrote us
about a winter getaway at
Nutmeg Country Inn in
Wilmington, Vermont.
“This inn defines charm,” said
the Dauras. “You feel its rich
history as you pull into the
driveway. Once inside, it’s clear
that innkeepers Gerry and Susan
Goodman pay attention to detail.
“Our cozy bedroom was
perfect after a long day of skiing,
and the food was extraordinary.
Homemade cookies in the
common area were the first clue
that we were in for a special
experience, and breakfast did not
disappoint. A fabulous entree,
fruit strudels, fresh bread and
banana-nut muffins…we could
go on and on.”
GRE AT F I ND
A charming stop in
New England
{
2,952
NUMBER OF POUNDS OF FRUITCAKE
DELIVERED TO IRAQ IN 2007
WIN
$
50
GIFT CERTIFICATE!
tasteofhome
.com
Find the recipe for Susan’s
Salmon & Dill Omelet with
Creme Fraiche and more
details about the inn at
tasteofhome.com/plus.
A
l
l
A
l
l
A
l
t
r
tt
e
a
d
e
a
d
e
a
dd
a
r
m
a
r
m
a
r
m
k
ss
k
s
a
r
e
a
e
a
o
w
o
w
n
e
d
n
e
d
b
y
b
y
S
o
S
o
S
c
i
é
c
i
é
c
éé
t
é
t
é
t
é
t
é
d
e
s
d
e
s
d
e
s
d
e
s
P
r
P
o
d
u
d
u
o
i
t
s
t
ss
i
t
s
N
e
N
e
N
e
N
e
t
l
s
t
l
s
t
l
s
é
SSS
é
S
é
.
A
.
,
V
e
v
e
y
,
S
i
S
w
i
S
w
i
tt
z
e
t
z
e
r
l
a
r
l
n
d
o
r
u
s
e
d
w
i
t
h
p
e
r
m
i
s
s
i
o
n
.
I can’t recall whether it was a tradition or something that just coincidentally
happened once or twi ce, but I have fond memori es of my mom baki ng
chocolate chip cookies on the first day of snow. –Jaime B., Winchester, IN
There are a million reasons to bake with Nestle Toll House. Find your inspiration at verybestbaking.com
BeSSbS\a][S]\SÁaROgeWbVOac`^`WaSb`SObb]^^SR]TTeWbV]\S
]TbVSaSTc\UWTbbOUa3]e\Z]OR[]`SO\RQ`SObSg]c`]e\Ob
:Q_`XQ9UXXU[Z>QM_[Z_O[Y
Bake Every Day Special
advertisement
TOHnestlecards10_21F.indd 1 10/21/08 3:12:31 PM
advertisement
APPLE CPISP
/T^U_`UZQ9[[^Q
8U``XQ2X[cQ^/MZPe/[
<M_MPQZM
Makes abouI 8, ½ cup servings
4 to 5 med|um bak|nç app|es
(about ¡¼ |bs.), pee|ed, cored and s||ced
|nto ¼·|nch s||ces
¡ tab|espoon |emon ju|ce
2 tab|espoons çranu|ated suçar
¡ tab|espoon a||·purpose ñour
¡ teaspoon çround c|nnamon
¡ pkç. (¡G.5 oz.) hESTLE
O
T0LL h0USE
O
Refr|çerated 0atmea| Ra|s|n Cook|e
8ar 0ouçh
<>141-@ oven to 325°F. 0rease 8·|nch·square bak|nç pan
w|th nonst|ck cook|nç sprav. /;9.5:1 app|e s||ces, |emon
ju|ce, suçar, ñour and c|nnamon |n |arçe bow|. Pour m|xture |nto
prepared bak|nç pan. Crumb|e bar of douçh on top of the app|es.
.-71 40·45 m|nutes or unt|| app|es are tender and crumb|e
topp|nç |s cr|sp. Serve warm or at room temperature.
®
BPCWNIE
CUPCAKES
/T^U_`UZQ9[[^Q
8U``XQ2X[cQ^/MZPe/[
<M_MPQZM
Makes 24 cupcakes
¡2 oz. hESTLE
O
T0LL h0USE
O
Sem|·Sweet
Choco|ate 8ak|nç 8ar
¡¼ cups (2½ st|cks) butter, s||ced
2 cups çranu|ated suçar
G |arçe eççs
¡½ cups a||·purpose ñour
¡ cup chopped wa|nuts
<>141-@ oven to 325°F. L|ne two ¡2·cup muffn pans w|th paper
||ners. 918@ choco|ate and butter |n doub|e bo||er, st|rr|nç occas|ona||v.
8eat suçar and eççs |n |arçe m|xer bow| on h|çh for about 3 m|nutes
or unt|| m|xture fa||s from beaters |n r|bbons. w|th m|xer at med|um
speed, add me|ted choco|ate m|xture to eçç m|xture. 0radua||v add
ñour. St|r |n nuts. Scoop ¹/
³
cup batter |nto each cupcake ||ner, f|||nç
¾ fu||. .-7125·30 m|nutes or unt|| toothp|ck |nserted |n centers comes
out w|th |oose crumbs attached. Coo| |n pans for 5 m|nutes: remove
to w|re racks to coo| comp|ete|v.
®
BEPPIES AND
CPEAM TAPTLETS
6QZZURQ^-\\QX
.a``Q^Oa\.MWQ?T[\
:QcE[^W/U`e
Makes 8 IarIleIs · 8 four-inch
nonsIick IarIleI pans needed
¾ cup co|d water
¡ cup heavv wh|pp|nç cream, d|v|ded
¡ pkç. (3.4 oz.) van|||a |nstant pudd|nç
and p|e f|||nç m|x
¡ pkç.(¡G.5 oz.) hESTLE
O
T0LL h0USE
O

Refr|çerated Suçar Cook|e 8ar 0ouçh
¡ to 2 tab|espoons a||·purpose ñour
¡ cup m|xed berr|es, such as b|ueberr|es,
raspberr|es, strawberr|es, b|ackberr|es, çooseberr|es
<>141-@ oven to 325°F. .>1-7 off 3 squares of cook|e douçh and form |nto a ba||.
L|çht|v coat the douçh w|th ñour and ro|| on ||çht|v ñoured surface to about
¡
/8 ·|nch
th|ck (w|de enouçh to ft 4·|nch tart|et pan). P|ace douçh |n unçreased tart|et pan
(|f vou do not have nonst|ck pans, then çrease). Push douçh |nto the çrooves of the pan
and ñatten the bottom w|th a d|sc or dr|nk|nç ç|ass. P|ace tart|et pans on bak|nç sheet.
.-71 ¡4·¡G m|nutes or unt|| ||çht ço|den brown on top. Remove from oven to w|re rack.
Coo| ¡5·20 m|nutes (cook|e she||s w||| have r|sen a b|t |n oven, but w||| sett|e upon coo||nç).
91-:C4581.1-@ water, ½ cup cream and pudd|nç m|x |n sma|| m|xer bow| on |ow for
¡ m|nute or unt|| thorouçh|v m|xed. Refr|çerate for 5 m|nutes. 8eat rema|n|nç ½ cup cream
|n another sma|| m|xer bow| on h|çh unt|| soft peaks form. 0ent|v fo|d wh|pped cream |nto
pudd|nç m|xture unt|| we|| |ncorporated. >19;B1 she||s from pans to serv|nç p|ates w|th
t|p of kn|fe. Spoon ¼ cup of pudd|nç m|xture |nto each cook|e she|| up to r|m. P|ace a sma||
handfu| of berr|es decorat|ve|v on top. Refr|çerate for up to ¡ hour or serve |mmed|ate|v.
®
CPANGE
CHIP CCCKIES
6QZZURQ^-\\QX
.a``Q^Oa\.MWQ?T[\
:QcE[^W/U`e
Makes abouI 3 dozen cookies
2¼ cups a||·purpose ñour
¾ teaspoon bak|nç soda
½ teaspoon sa|t
¡ cup (2 st|cks) unsa|ted butter, softened
½ cup çranu|ated suçar
½ cup frm|v packed ||çht brown suçar
¡ |arçe eçç, room temperature
¡ cup (G oz.) hESTLE
O
T0LL h0USE
O
Prem|er wh|te Norse|s
¡ tab|espoon çrated orançe zest
<>141-@ oven to 350°F. ?52@ ñour, bak|nç soda and sa|t |nto sma||
bow|. 8eat butter, çranu|ated and brown suçars |n |arçe m|xer bow|
unt|| smooth, about 3 m|nutes. Add eçç: m|x we||. 0radua||v add ñour
m|xture. St|r |n morse|s and orançe zest. 0rop bv rounded teaspoonfu|s
onto unçreased bak|nç sheets..-71 ¡0·¡2 m|nutes or unt|| ||çht ço|den
brown. Coo| on bak|nç sheets for 2 m|nutes: remove to w|re racks to
coo| comp|ete|v.
®
There are a n즦ìon reasons to bake wìth NE8TLE
®
TOLL HOU8E
®
.
Oet ìnspìred wìth these favorìte recìpes fron our professìona¦ bakers.
Fìnd nore at bQ^eNQ_`NMWUZSO[Y
Sweet Inspiration
hESTLE
O
Ah0 T0LL h0USE
O
are reç|stered trademarks of Soc|eté des Produ|ts hest|é S.A., Vevev, Sw|tzer|and.
TOHnestlecards10_21F.indd 2 10/21/08 3:12:54 PM
SURVIVING
HOLIDAYPARTIES
A couple of quick party tips
fromTOH field editor
Awynne Thurstenson,
Siloam Springs, Arkansas
BRINGINASPARKPLUG
Invite someone whom you
know can carry conversations
in different directions if
needed. There’s a ham in
every bunch—bring ’em to
the party!
LIGHTENTHE LOAD
Serve appetizers and desserts
on disposable party ware to
lighten the amount of dishes
at the end of the night.
EASY CLEANUP
Plan ahead and line baking
trays with foil; empty dish-
washer before party begins;
fill the sink with soapy water
for quick cleanup as your
party progresses.
COLOR ME HAPPY
Consider the foods you are
serving throughout the
evening. Stay away from
repeat colors or flavors to
make for a diverse tasting
experience.
DO YOU
HAVE PARTY TIPS
TO SHARE?
Reveal your fun
or practical
entertaining ideas at
tasteofhome.com/
partytips
BRIGHT IDEAS FOR WELCOMING FRIENDS & FAMILY INTO YOUR HOME
OPEN
H
O
USE
potluck
18_tasteofhome.com DECEMBER/ JANUARY09
Pass the cheese, please! Melt winter’s chill with these
warm and gooey one-dish wonders.
cheesy...wow
creamy
double-cheese
macaroni
PREP: 25 MIN. BAKE: 20MIN.
YIELD: 12 SERVINGS (1 CUP EACH)
Sabrina DeWitt
CUMBERLAND, MARYLAND
“I make this dish for every family
get-together and haven’t encountered
anyone yet who doesn’t love it.”
1 pkg. (16 oz.) elbow macaroni
3 cups (24 oz.) 4% cottage cheese
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. white pepper
1/4 tsp. garlic salt
3 cups half-and-half cream
1 cup milk
4 cups (16 oz.) shredded cheddar
cheese
TOPPING:
1 cup dry bread crumbs
1/4 cup butter, melted
Cook macaroni according to
package directions. Meanwhile, place
cottage cheese in a food processor;
cover and process until smooth. Set
aside.
In a large saucepan, melt butter. Stir in
the flour, salt, pepper and garlic salt
until smooth. Gradually add cream
and milk. Bring to a boil; cook and stir
for 2 minutes or until thickened.
DOUBLE-CHEESE
MACARONI
CREAMY CHICKEN
NOODLE BAKE
OPEN
HOUSE
DECEMBER/ JANUARY09 tasteofhome.com_19
Drain macaroni; transfer to a large
bowl. Add the cheddar cheese,
cottage cheese and white sauce; toss
to coat. Transfer to a greased 13-in. x
9-in. baking dish. (Dish will be full.)
Combine bread crumbs and butter;
sprinkle over the top.
Bake, uncovered, at 400° for 20-25
minutes or until bubbly.
creamy chicken
noodle bake
PREP: 25 MIN. BAKE: 40MIN. + STANDING
YIELD: 12 SERVINGS (1 CUP EACH)
Shirley Unger
BLUFFTON, OHIO
This popular casserole is loaded with
tender chunks of chicken and noodles.
4 cups uncooked egg noodles
1/2 cup butter, divided
1/4 cup all-purpose flour
1/2 tsp. salt
1/8 tsp. white pepper
3-1/2 cups milk
4 cups cubed cooked chicken
2 jars (12 oz. each) chicken gravy
1 jar (2 oz.) diced pimientos, drained
1/2 cup cubed process cheese
(Velveeta)
1/2 cup dry bread crumbs
4 tsp. butter, melted
Cook noodles according to package
directions. Meanwhile, in a Dutch
oven, melt 6 Tbsp. butter. Stir in the
flour, salt and pepper until smooth.
Gradually add milk. Bring to a boil;
cook and stir for 1-2 minutes or until
thickened. Remove from the heat.
Stir in the chicken, gravy and
pimientos.
Drain noodles; toss with remaining
butter. Stir into chicken mixture.
Transfer to a greased 13-in. x 9-in.
baking dish. Cover and bake at 350°
for 30-35 minutes or until bubbly.
Combine the cheese, bread crumbs
and melted butter. Sprinkle around
edges of casserole. Bake, uncovered,
for 10 minutes or until golden brown.
Let stand for 10 minutes before
serving.
ham & shells
casserole
PREP: 40MIN. BAKE: 25 MIN.
YIELD: 12 SERVINGS (1 CUP EACH)
Genise Krause
STURGEON BAY, WISCONSIN
Caramelized onions and rosemary
add subtle seasoning to this entree.
1 pkg. (16 oz.) medium pasta shells
3 large onions, halved and sliced
1 Tbsp. olive oil
1 pkg. (9 oz.) fresh spinach, torn
1 Tbsp. minced fresh rosemary
or 1 tsp. dried rosemary, crushed
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 tsp. pepper
3-1/2 cups fat-free milk
1 cup part-skim ricotta cheese
1 cup (4 oz.) crumbled goat cheese
2 cups cubed fully cooked ham
1/3 cup grated Parmesan cheese
Cook pasta according to package di-
rections. Meanwhile, in a large skillet
over medium heat, cook and stir
onions in oil for 15-20 minutes or
until golden brown. Add spinach and
rosemary; cook 1-2 minutes longer or
until spinach is wilted.
Meanwhile, in a large saucepan, melt
butter. Stir in flour and pepper until
smooth. Gradually add milk. Bring to
a boil; cook and stir for 2 minutes or
until thickened. Remove from the
heat. Stir in ricotta and goat cheeses
until blended.
Drain pasta; place in a large bowl.
Add the ham, onion mixture and
sauce; toss to coat. Transfer to a
greased 13-in. x 9-in. baking dish;
sprinkle with Parmesan cheese. Bake,
uncovered, at 350° for 25-30 minutes
or until bubbly.
roasted veggie
pasta
PREP: 40MIN. BAKE: 25 MIN.
YIELD: 16 SERVINGS (3/4 CUP EACH)
Robyn Baney
LEXINGTON PARK, MARYLAND
“My sister gave me this recipe years
ago, and it has become a favorite
make-ahead and company meal.”
4 small zucchini, halved lengthwise
and cut into 1-in. slices
2 large onions, cut into wedges
2 medium yellow summer squash,
halved lengthwise and cut into
1-in. slices
2 large sweet yellow peppers,
cut into 1-in. pieces
1 cup fresh baby carrots,
halved lengthwise
2 Tbsp. olive oil
3-1/2 cups uncooked fusilli pasta
2 cups (8 oz.) shredded
fontina cheese
1-1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes
in sauce
1/2 cup grated Parmesan
cheese, divided
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
In a large bowl, combine the first six
ingredients. Transfer to two greased
15-in. x 10-in. x 1-in. baking pans.
Bake at 450° for 20-25 minutes or
until crisp-tender; set aside. Reduce
heat to 350°.
Cook pasta according to package
directions; drain. Add the fontina
cheese, cream, tomatoes, 1/4 cup
Parmesan cheese, garlic, salt and
pepper. Stir in vegetable mixture.
Transfer to a greased 13-in. x 9-in.
baking dish (dish will be full). Sprinkle
with remaining Parmesan cheese.
Bake, uncovered, for 25-30 minutes
or until bubbly.
Be sure you
have pots,
pans and
serving dishes
large enough
to prepare and
serve your
recipe.
tasteofhome
.com
BIGBATCHES
Cooking for a
crowd? Find super
recipes that serve 24
or more at tasteof
home.com/plus.
HAM& SHELLS
CASSEROLE
ROASTED
VEGGIE PASTA
OPEN
HOUSE tour my kitchen
old world
MODERN
By Colleen Bassindale
WHITEFISH BAY, WISCONSIN
COLLEEN’S
REMODELING
TIPS
Make sure your
kitchen can grow
with you; ours was
designed to fit
kids of all ages.
1) Fill your kitchen with
things that are special to
you. If you have an old
plate from Grandma,
use it!
2) Don’t underestimate
resale shops. Those old
things you might get
from a consignment
store add character so
things don’t look so
“cookie cutter.”
3) Make good use of
warm lighting. You want
lighting to differ,
whether you’re cooking,
entertaining or coming
home late at night.
A
ll my years of searching con-
signment shops and rummage
and estate sales paid off when we
embarked on a kitchen remodeling
in our 80-year-old home. I’ve been
collecting antique lighting for years
and love hunting for other trea-
sures…like the carved stone show-
ing a Nativity scene I found at an
estate sale. It’s been dated back to
the 13th century. To me, it’s the
centerpiece of our new kitchen. Our
faith is a big part of our life, and it
plays a role in our home decor as well.
Another great find are the lights
above our island. They came from
an old hotel and have a German
look. Made of mica, they create a
warm, amber glow. Combining col-
lectibles like these with the new
updates and modern amenities has
brought out some of the charm of
our new, bigger kitchen.
Room to grow
When we bought the home, in
2001, we knew we’d be embarking
on a huge renovation project. We
tore down walls and combined a
few rooms to open up the space.
After all, this is a kitchen for a fam-
ily of six—my husband, Jon; daugh-
ter Ellie, 20; and sons Wes, 15; Van,
10; and Bowin, 9. Our kitchen is the
most popular room in the house, so
it’s definitely “lived in.” It’s roomy
enough that we don’t feel like
we’re stepping on each other, but
it’s cozy, too. So as the kids grow,
we won’t outgrow our kitchen.
One of my favorite appliances is
our wood-burning oven. We enjoy
using it to make things like pizza,
chicken, bread and roasted vegeta-
bles. When it’s fired up, I can make
a pizza in 2 minutes, and I made
our 17-pound Thanksgiving turkey
in an hour! The flavors of the wood
and the food combine so well!
The refrigerator drawers in the
island are really handy. They pro-
vide easy access to fresh produce
while I’m cooking. I also have a
designated cleaning area with a
sink and pull-out garbage cans,
separate from the food prep space.
And I love our terra-cotta floors
Estate sale finds, antiques and imagination make
this lived-in kitchen out of this world
PHOTOGRAPHY BY
MARK DERSE
This decorative stone ball (top) was the inspiration for the kitchen’s color palette. Wood
brackets (above) found at a consignment store support the stove’s hood. The separate
cleaning area (below) keeps mess and clutter away from the food prep station.
SHARE YOUR KITCHEN
Do you have a special kitchen that
everyone raves about? Send photos
of the kitchen and your family to
editors@tasteofhome.com.
DECEMBER/ JANUARY09 tasteofhome.com_21
and custom-made cabinets of
ebonized walnut for beauty and
durability.
Add to that a spectacular view of
the morning sunrise over Lake
Michigan, and this kitchen is more
than I ever dreamed. We think it’s
the best room in the house!
OPEN
HOUSE special occasion
22_tasteofhome.com DECEMBER/ JANUARY09
Treat your dinner guests to a
decadent and creamy grand finale
endings
lemon-filled
coconut cake
PREP: 35 MIN. BAKE: 25 MIN. + COOLING
YIELD: 16 SERVINGS
Jackie Bergenheier
WICHITA FALLS, TEXAS
“Years ago, one of my co-workers
brought this cake to a luncheon. It
was so delicious that I asked for the
recipe, and she shared. I’ve baked it
ever since, and it’s always a hit!”
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp. vanilla extract
3-1/4 cups all-purpose flour
3-1/4 tsp. baking powder
3/4 tsp. salt
1-1/2 cups milk
FILLING:
1 cup sugar
1/4 cup cornstarch
1 cup water
4 egg yolks, beaten
1/3 cup lemon juice
2 Tbsp. butter
FROSTING:
1-1/2 cups sugar
2 egg whites
1/3 cup water
1/4 tsp. cream of tartar
1 tsp. vanilla extract
3 cups flaked coconut
In a large bowl, cream butter and
sugar until light and fluffy. Add eggs,
one at a time, beating well after each
addition. Beat in vanilla. Combine
the flour, baking powder and salt;
add to creamed mixture alternately
with milk.
Transfer to three greased and floured
9-in. round baking pans. Bake at 350°
for 25-30 minutes or until a toothpick
comes out clean. Cool for 10 minutes
before removing from pans to wire
racks to cool completely.
For filling, in a small saucepan, com-
bine the sugar, cornstarch and water
until smooth. Bring to a boil; cook
and stir 2 minutes longer or until
thickened and bubbly. Remove from
the heat.
Stir a small amount of hot mixture
into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle
boil; cook and stir 2 minutes longer.
Remove from the heat; gently stir in
lemon juice and butter. Cool to room
temperature without stirring.
Place one cake on serving plate;
spread with half of the filling. Repeat
layers. Top with remaining cake.
For frosting, in a large heavy
saucepan, combine the sugar, egg
whites, water and cream of tartar.
With a portable mixer, beat on low
speed for 1 minute. Continue beating
on low over low heat until frosting
reaches 160°, about 10 minutes.
Transfer to a large bowl; add vanilla.
Beat on high until stiff peaks form,
about 7 minutes. Frost top and sides
of cake. Sprinkle with coconut. Store
in the refrigerator.
elegant
DECEMBER/ JANUARY09 tasteofhome.com_23
minty ice cream pie
PREP: 25 MIN. + FREEZING
YIELD: 6-8 SERVINGS
Lorraine Darocha
MOUNTAIN CITY, TENNESSEE
“Ice cream pies are so versatile; you
can use any favorite flavors, toppings
and decorations. This cool dessert can
be made well in advance and kept on
hand for unexpected company.”
1 pkg. (3 oz.) cream cheese,
softened
2 Tbsp. sugar
2 cups heavy whipping cream,
divided
1/4 cup chopped walnuts
1 chocolate crumb crust (9 in.)
2 pkg. (4-3/4 oz. each)
chocolate-covered peppermint
candies, divided
1 pint chocolate ice cream or
fudge ripple ice cream
1/4 cup hot fudge ice cream
topping, warmed
2 Tbsp. confectioners’ sugar
1 tsp. peppermint extract
2 to 3 drops green food coloring,
optional
In a small bowl, beat cream cheese
and sugar until smooth. Beat in 1 cup
cream until soft peaks form. Fold in
walnuts. Spread into crust. Coarsely
chop 1 package peppermint candies;
fold into ice cream. Spread over
cream cheese mixture. Drizzle with
fudge topping. Freeze for 1 hour.
In a small bowl, beat remaining
cream until it begins to thicken. Add
the confectioners’ sugar, extract and
food coloring if desired; beat until
stiff peaks form. Garnish pie with
whipped cream mixture and remain-
ing candies. Freeze. Remove from
the freezer 15 minutes before
serving.
cranberry angel
parfaits
PREP: 50MIN. + CHILLING
YIELD: 4 SERVINGS
Ruth Lee
TROY, ONTARIO
“This is a light and delicious finale for
this season. If you’re concerned about
sugar, substitute a granular low-calo-
rie sweetener.”
1-1/4 cups plain yogurt
3 cups fresh or frozen cranberries
3/4 cup sugar
1/2 cup plus 2 Tbsp. cold water,
divided
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. unflavored gelatin
3 Tbsp. half-and-half cream
2 cups cubed angel food cake
1/2 cup whipped topping
Line a strainer with four layers of
cheesecloth or one coffee filter;
place over a bowl. Add yogurt to
strainer; fold edges of cheesecloth
over yogurt. Refrigerate for 8 hours
or overnight.
In a large saucepan, combine the
cranberries, sugar and 1/2 cup water.
Cook over medium heat until the
berries pop, about 15 minutes. Set
aside 1/3 cup berries for garnish;
cover and refrigerate until serving.
Mash and strain remaining cranberry
mixture, discarding pulp; stir in
cinnamon and nutmeg. Set aside.
Remove yogurt from cheesecloth
and discard liquid from bowl. In a
small saucepan, sprinkle gelatin over
remaining water; let stand for
1 minute. Cook over low heat, stirring
until gelatin is completely dissolved.
Stir in the cream, cranberry puree
and yogurt.
Place 2 Tbsp. gelatin mixture in each
of four parfait glasses; top each with
1/4 cup cake cubes. Repeat layers.
Top with remaining gelatin mixture.
Cover and refrigerate for at least
4 hours. Just before serving, garnish
with whipped topping and reserved
berries.
Warm an
unflavored
gelatin
mixture only
until the
gelatin
dissolves. If
the mixture
boils, the
gelatin will
not set up.
tasteofhome
.com
SWEET
ENDINGS
For more mouth-
watering delights,
visit tasteof
home.com/plus
To create flavorful dishes this season use Ziploc
®
,
the best choice for locking in freshness.
Perfectly delicious, perfectly fresh.
CONSUMER: Limit one coupon per purchase.
Good only in the USA on purchase of
brand/size(s) indicated. Void if altered,
reproduced, transferred, sold, or auctioned. Any
other use constitutes fraud. You pay sales tax.
RETAILER: S.C. Johnson & Son, Inc. will redeem
this coupon in accordance with its Coupon
Policy. Mail coupons to: CMS Dept 46500, 1
Fawcett Dr., Del Rio, TX 78840. Coupon Policy
available from same address. Cash value
1/100¢. Box Tops For Education is a
registered trademark of General Mills, used
with permission. 716879
MANUFACTURER’S COUPON EXPIRES March 31, 2009
$
1
00
off any TWO (2)
Ziploc
®
Brand Bags
75
¢
off ANY Ziploc
®
Brand Containers
CONSUMER: Limit one coupon per purchase.
Good only in the USA on purchase of
brand/size(s) indicated. Void if altered,
reproduced, transferred, sold, or auctioned. Any
other use constitutes fraud. You pay sales tax.
RETAILER: S.C. Johnson & Son, Inc. will redeem
this coupon in accordance with its Coupon
Policy. Mail coupons to: CMS Dept 46500, 1
Fawcett Dr., Del Rio, TX 78840. Coupon Policy
available from same address. Cash value
1/100¢. Box Tops For Education is a
registered trademark of General Mills, used
with permission. 716879
MANUFACTURER’S COUPON EXPIRES March 31, 2009
Ziploc
®
Brand Fresh Shield

Bags and
Containers block out air and lock in freshness.
Ziploc
®
Brand Fresh Shield

Twist 'n Loc
®
Containers
have reinforced plastic and a
leak-resistant seal, keeping
your favorite foods fresh
inside! Great for keeping all
your salad pairings and
dressings organized in
the fridge, so they’re easily
accessible at home or work.
Ziploc
®
Brand Fresh Shield

Double Zipper Storage
Bags deliver unbeatable
freshness! Use them for
making meals ahead of
time. Prepare a few meals
at one time and then place
individual sized portions in
Ziploc
®
bags. Label bags
and place in the fridge for
use within the next
few days.
Visit www.ziploc.com for more great tips and recipes.
Ziploc
®
Brand Fresh Shield

Easy Zipper Bags, block
out air and lock in freshness.
They come with an expandable
bottom that helps the bag
stay upright, so it is easy to fill.
©
2
0
0
8
S
.
C
.
J
o
h
n
s
o
n
&
S
o
n
,
I
n
c
.
A
l
l
r
i
g
h
t
s
r
e
s
e
r
v
e
d
.
www.ShopTasteofHome.com
Toll-Free: 1-800/880-3012
celebrate
the craft of baking!
B
a
k
e
r
’s
DO
ZEN
DO
ZEN
2009
holiday planning
guide
MONTH-TO-MONTH
¯
baker’s
calendar
Each month features
a new Taste of Home
recipe and photo,
plus enjoy new time-
saving tips, tricks
and how-to’s all year!
37860 2009 Baker’s
Dozen Calendar
$8.99
shopping
exclusives
high style amber cake plate
We’ve secured special pricing on this gorgeous,
hand-blown glass cake stand exclusively for our
Taste of Home readers. The rich amber color and
fluted edges give pizzaz to every cake, pie and
dessert you bake. 15"D x 4-1/2"H. Hand wash only.
Sold elsewhere for $69.96.
38265 Amber Glass Cake Plate $19.99 top quality stock pots
Buy these high-quality stock pots at an exclusive low
price. The anodized exterior won’t chip, crack or peel.
Heavy-gauge nonstick interior releases easily and
cleans up quick. Riveted handles. Sold elsewhere at
$149.96 and $179.96.
38262 8–Qt. Anodized Stockpot $29.99
38263 10–Qt. Anodized Stockpot $39.99
our biggest cookbook ever!
It’s the most comprehensive guide to cooking ever compiled by
the Taste of Home food editors and test kitchen staff. No cook-
book has as many pages, recipes and photos! This revised edition
features 1,395 recipes complete with prep/cook times. Plus more
reader tips and all-new features! Sturdy hardcover, 5-ring binder.
738 pages with more than 1,300 full-color photos! 9-1/8" x 10".
38251 The Taste of Home Cookbook, 2nd Edition Reg. $24.95 Now $19.99
free shipping
$3 processing. Use suite 1047P
( )
save
$5.00
save
$5.00
T
Not enough baking
time. Use a toothpick
to check the cake’s doneness.
A toothpick inserted near
the center of the cake should
come out clean, and the
sides of the cake may start
pulling away from the pan.
SMART
Why do my cakes sink in the middle?
They test done, but when they cool, they sink.
—Rosie Seifert
YORK, PENNSYLVANIA
A CUT ABOVE
Here’s a special touch for
freshly frosted cakes or
cupcakes: Press a shaped
cookie cutter into the frost-
ing. Using the cookie cut-
ter as a guide, fill the shape
with sprinkles, colored
sugar or jimmies. Carefully
remove the cookie cutter,
leaving behind a perfect
decoration.
—Lee Bremson
KANSAS CITY, MISSOURI
The most common culprit is, in fact, oven temperature. An
oven that isn’t hot enough can cause a cake to rise and then
sink. Check the accuracy of your oven temperature with an
oven thermometer. Here are a few more potential causes:
Under-mixing or over-
mixing batter. Set the timer
while you cream the butter and
sugar. Creaming usually takes 3
to 7 minutes, depending on the
quantity of ingredients; creamed
batter should appear light and
fluffy. When adding dry ingredi-
ents, mix at a low speed just until
everything is smoothly blended.
Too much sugar, liquid or
leavening or too little flour.
The correct proportion of baking
powder to flour is 1 to 1-1/4 tea-
spoons baking powder to every
cup of flour. Remember, check
the date of your baking powder;
it could be expired!
COOK
1
2 3
Q.
A.
EASY MEAL SOLUTIONS FROM OUR READERS & THE TOH TEST KI TCHEN
GOT A
QUESTION
FOR OUR
TEST KITCHEN?
E-mail it to
asktheTK@
tasteofhome.com
tasteofhome
.com
FAST FOOD
Find more great
recipes ready
in a jiffy at taste
ofhome.com/plus
28_tasteofhome.com DECEMBER/ JANUARY09
On a chilly day, nothing beats hearty soup, tender biscuits
and a creamy apple dessert
very veggie soup
PREP: 20 MIN. COOK: 35 MIN.
YIELD: 6 SERVINGS (2 QTS.)
Jaime Sargent
FARMINGTON, NEW YORK
“I created this soup in an effort to
make my family’s diet healthier.”
1 medium zucchini, chopped
1-1/3 cups chopped fresh
mushrooms
1 small onion, chopped
4 garlic cloves, minced
1 tsp. canola oil
1 carton (32 oz.) reduced-sodium
chicken broth
2 cans (14-1/2 oz. each) diced
tomatoes with basil, oregano and
garlic, undrained
1 pkg. (16 oz.) frozen chopped
broccoli, thawed
2 medium carrots, shredded
1 cup meatless spaghetti sauce
1 tsp. Italian seasoning
1 tsp. adobo seasoning
1 pkg. (10 oz.) frozen chopped
spinach, thawed and squeezed dry
Parmesan curls
In a Dutch oven, saute the zucchini,
mushrooms, onion and garlic in oil
until tender. Add the broth, toma-
toes, broccoli, carrots, spaghetti
sauce and seasonings.
Bring to a boil. Reduce heat; cover
and simmer 10-15 minutes or until
vegetables are tender. Stir in spinach;
heat through. Garnish each serving
with cheese.
chive & lemon
biscuits
PREP/TOTAL TIME: 30 MIN.
YIELD: 9 BISCUITS
Jim Gales
GLENDALE, WISCONSIN
An unexpected pairing of flavors
makes these biscuits delightful.
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 cup cold butter
3/4 cup half-and-half cream
1/2 cup minced chives
1-1/2 tsp. grated lemon peel
1 egg
1 Tbsp. water
In a large bowl, combine the flour,
baking powder, sugar and salt. Cut in
butter until mixture resembles coarse
crumbs. Stir in cream just until mois-
tened. Stir in chives and lemon peel.
Turn onto a lightly floured surface;
knead 8-10 times.
Pat or roll out to 3/4-in. thickness; cut
with a floured 2-1/2-in. biscuit cutter.
Place 2 in. apart on a greased baking
sheet. In a small bowl, whisk egg and
water; brush over biscuits. Bake at
400° for 15-20 minutes or until gold-
en brown. Serve warm.
apple dessert sauce
PREP/TOTAL TIME: 10 MIN.
YIELD: 1-3/4 CUPS
Jacqueline Graves
CUMMING, GEORGIA
“It’s so easy, even kids can make it!”
3/4 cup chopped peeled tart apple
1 Tbsp. water
1 cup packed brown sugar
1 cup (8 oz.) sour cream
1/4 tsp. ground cinnamon
Vanilla ice cream
In a 1-qt. microwave-safe dish,
combine apple and water. Cover and
microwave on high for 1 minute. Stir
in brown sugar. Cover and cook
1 minute longer.
Stir in sour cream and cinnamon.
Cover and cook at 50% power for
1-1/2 to 1-3/4 minutes or until brown
sugar is melted, stirring once. Stir until
blended. Serve warm with ice cream.
Editor’s Note: This recipe was tested in a
1,100-watt microwave.
simply satisfying
COOK
SMART
quick fix
COOK
SMART spice rack
DECEMBER/ JANUARY09 tasteofhome.com_29
HERE’S THE
SCOOP
DESCRIPTION
Delightfully fragrant,
cardamom comes
from the seed pods
of a plant in the gin-
ger family.
TASTE & AROMA
Intense, pungent,
sweet flavor.
ETHNIC USES
In India, cardamom
is used in curry
blends, and in
Scandinavian coun-
tries, it is commonly
added to breads;
however, most of the
world’s cardamom
crop is used in Arabic
countries as a flavor-
ing for coffee.
HISTORY
Cardamom was used
in India as a medicinal
herb. Greeks and
Romans imported it
as a digestive aid.
A FEWIDEAS TO
GET YOUSTARTED
A small amount will
add a tempting flavor
to coffee cake,
Danish pastry, breads
and apple pie.
cardamom
A little goes a long way with this internationally favored
seasoning that adds an exotic touch
sweet
spiced nuts
PREP: 10 MIN.
COOK: 10 MIN. + COOLING
YIELD: 3-1/2 CUPS
Judi Oudekerk
BUFFALO, MINNESOTA
“These seasoned mixed nuts make
great hostess gifts; or just tuck some
in with a Christmas present. I often
add another teaspoon of cardamom,
a flavor we enjoy!”
1/4 cup butter, cubed
1/2 cup plus 3 Tbsp. sugar, divided
2 tsp. ground cardamom
1 cup salted cashews
1 cup salted peanuts
1 cup pecan halves
In a large heavy skillet, melt butter.
Add 1/2 cup sugar; cook and stir
over high heat until sugar is
dissolved. Meanwhile, place
cardamom and remaining sugar
in a large bowl; set aside.
Reduce heat to medium; add the
cashews, peanuts and pecans to
butter mixture. Cook and stir until
nuts are toasted, about 3 minutes.
Add hot nuts to reserved cardamom
mixture; toss to coat. Spread on foil
to cool.
sweet potato
waffles
PREP: 20 MIN. COOK: 5 MIN./BATCH
YIELD: 10 WAFFLES
Mickey Turner
GRANTS PASS, OREGON
“Cardamom and pecans really make
the flavor of these special waffles
stand out. I make them when I have
leftover sweet potatoes.”
1-1/2 cups all-purpose flour
1 Tbsp. sugar
1-1/2 tsp. baking powder
1 tsp. ground cardamom
1/2 tsp. salt
3 eggs, separated
1 cup (8 oz.) sour cream
1 cup cold mashed sweet potatoes
1/2 cup milk
1/4 cup butter, melted
3/4 cup chopped pecans
Maple syrup, optional
In a large bowl, combine the flour,
sugar, baking powder, cardamom
and salt. In another bowl, whisk the
egg yolks, sour cream, sweet
potatoes, milk and butter; stir into
dry ingredients just until moistened.
Fold in pecans.
In a small bowl, beat egg whites
until stiff peaks form; fold into batter.
Bake in a preheated waffle iron
according to manufacturer’s
directions until golden brown.
Serve with syrup.
To help retain its
freshness, store
cardamom in a
glass jar in a cool,
dry place or in the
refrigerator.
tasteofhome
.com
FESTIVE
SPICE
Find more holiday
favorites featuring
cardamom at
tasteofhome.com
/plus
more
for less
cranberry-cherry
lattice pie
PREP: 30MIN. BAKE: 25 MIN. + COOLING
YIELD: 6-8 SERVINGS
J. Tomasi
TOLEDO, OHIO
“My mom used to make this pie for
the holidays when I was a girl.” But
at just 91¢ per serving, you can
afford to make it all year long.
1 can (21 oz.) cherry pie filling
1 can (16 oz.) whole-berry
cranberry sauce
1/4 cup sugar
3 Tbsp. quick-cooking tapioca
1 tsp. lemon juice
1/4 tsp. ground cinnamon
1 pkg. (15 oz.) refrigerated
pie pastry
2 Tbsp. butter
COOK
SMART menu savers
Warm & hearty
classics that
are easy on the
budget
91
¢
GREAT
EATING
FOR LESS!
Check out more
delicious bargains
in this issue*:
p. 18
double-cheese
macaroni
$1.04
p. 19
creamy chicken
noodle bake
$1.18
p. 28
very veggie soup
$1.82
p. 38
holiday brussels
sprouts
76¢
p. 57
lemon lover’s
cookies

p. 69
curried sweet
potato latkes
44¢
*PRICE IS PER SERVING
In a large bowl, combine the pie
filling, cranberry sauce, sugar,
tapioca, lemon juice and cinnamon.
Let stand for 15 minutes.
Line a 9-in. pie plate with bottom
pastry; add filling. Dot with butter.
Roll out remaining pastry; make a
lattice crust. Trim, seal and
flute edges.
Bake at 400° for 35-40 minutes or
until crust is golden brown and filling
is bubbly. Cool on a wire rack.
buttermilk pot roast
PREP: 20MIN. BAKE: 2-1/4 HOURS
YIELD: 8 SERVINGS
Anne Powers
MUNFORD, ALABAMA
“This melt-in-your-mouth roast with
flavorful gravy is just $2.01 per serv-
ing. I’ve been making it for years. It’s
always great for company.”
2 Tbsp. Dijon mustard
1 boneless beef chuck roast
(about 3-1/2 lbs.)
4-1/2 tsp. onion soup mix
1/4 tsp. pepper
8 medium potatoes,
peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk
Spread mustard over roast; place in
a Dutch oven. Sprinkle with soup mix
and pepper. Arrange vegetables
around roast; pour buttermilk over
the top.
Cover and bake at 350° for 2-1/4
to 2-3/4 hours or until meat and
vegetables are tender. Transfer meat
and vegetables to a platter and
keep warm.
Skim fat from drippings; bring to a
boil. Cook until liquid is reduced to
1 cup; serve with beef and vegetables.
deluxe corn muffins
PREP: 15 MIN. BAKE: 20MIN.
YIELD: 1 DOZEN (1/2 CUP BUTTER)
Angela Lively
BAXTER, TENNESSEE
These tender, 25¢-per-serving corn
muffins are the cream of the crop! The
easy homemade honey butter adds a
pleasing hint of sweetness.
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2-1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 egg
1 egg yolk
1-1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn
HONEY BUTTER:
1/2 cup butter, softened
2 to 3 Tbsp. honey
In a large bowl, combine the first six
ingredients. In another bowl, whisk
the egg, egg yolk, buttermilk and oil.
Stir into dry ingredients just until
moistened. Fold in corn.
Fill greased muffin cups three-
fourths full. Bake at 400° for 18-23
minutes or until a toothpick comes
out clean. Cool for 5 minutes before
removing from pan to a wire rack.
In a small bowl, beat butter and
honey until blended. Serve with
muffins.
DECEMBER/ JANUARY09 tasteofhome.com_31
tasteofhome
.com
PENNY-WISE
Visit our budget
living forum at
tasteofhome.com/
budget to share
your best tips for
stretching a dollar...
and your favorite
frugal recipes
$
2.01
25
¢
MONEY HUNGRY
Send your irresistible low-cost
dinner ideas and recipes to
tasteofhome.com/submit
COOK
SMART eat, shrink & be merry
32_tasteofhome.com DECEMBER/ JANUARY09
No guilt, less fat with these trimmed-down appetizers
slimsational
the ’choke’s on you
PREP: 15 MIN. BAKE: 25 MIN.
YIELD: ABOUT 4 CUPS
Our dreamy, creamy baked artichoke
dip is loaded with good stuff and still
stands up to the taste test. And that’s
no ’choke!
1 can (15.5 oz) white kidney beans
(cannellini), drained and rinsed
1 tbsp freshly squeezed lemon juice
1 can (14 oz) artichoke hearts (not
marinated), drained and chopped
1 cup packed shredded light Swiss or
Monterey Jack cheese (4 oz)
1/2 cup grated Parmesan cheese
1/3 cup light mayonnaise or
Miracle Whip (not fat free)
2 tsp minced garlic
1 tsp Worcestershire sauce
3 to 4 dashes hot pepper sauce
1/4 tsp freshly ground black pepper
4 slices bacon, cooked and
crumbled
2 tbsp chopped green onions
Preheat oven to 350°.
Puree white beans and lemon juice in
the bowl of a food processor until
smooth. Transfer mixture to a
medium bowl and stir in remaining
ingredients, except bacon and green
onions. Mix well.
Spoon artichoke-bean mixture into a
medium casserole dish that has been
sprayed with cooking spray. Sprinkle
crumbled bacon and green onions
over top. Bake, uncovered, for about
25 minutes, until dip is hot and bub-
bly. Let cool slightly before serving,
as mixture will be very hot. Serve
with baked tortilla chips, pita wedges
or multigrain melba toast rounds.
PER SERVING (about 1/3 cup): 121 calories, 5.9 g total
fat (2.8 g saturated fat), 8 g protein, 10 g carbohydrate,
2.6 g fiber, 14 mg cholesterol, 362 mg sodium.
BY JANET &
GRETA PODLESKI
Traditional artichoke dip is loaded with saturated fat, thanks to gobs of full-fat mayonnaise, sour cream, cream cheese
and grated cheeses. We’ve trimmed the fat by more than 50 percent by using reduced-fat (not fat-free!) mayo and
light sour cream and adding strongly flavored cheeses (Swiss and Parmesan), which means we can use less of them
and still get that delicious, cheesy taste. The secret ingredient that adds beneficial fiber and gives it that important high-
fat texture is pureed white kidney beans! So don’t be afraid to take a dip…and try our other tasty snacks, too.
If a parsley farmer is sued, can they garnish his wages?
snacking
“Herb
gardeners
who work on
weekends
get thyme-
and-a-half.”
DECEMBER/ JANUARY09 tasteofhome.com_33
chicken littles
PREP: 30MIN. + MARINATING
BAKE: 20 MIN. YIELD: 24 PIECES
These ginger-marinated chicken bites,
our version of Japanese rumaki, may
be little but their flavor’s huge!
1/4 cup reduced-sodium soy sauce
2 tbsp brown sugar
1 tbsp grated gingerroot
1 tsp grated orange zest
1/4 tsp each ground coriander and
curry powder
1 tsp minced garlic
2 large boneless, skinless chicken
breasts (about 12 oz)
12 whole water chestnuts (canned)
12 slices bacon, cut in half crosswise
24 round wooden toothpicks
To make marinade, combine soy
sauce, brown sugar, gingerroot,
orange zest, coriander, curry, and
garlic in a small bowl. Set aside.
Cut chicken breasts into 24 bite-
sized pieces. Cut water chestnuts in
half. Combine chicken, water chest-
nuts, and marinade in a shallow glass
baking dish (a pie plate would work)
or in a large, heavy-duty, resealable
plastic bag. Mix well to coat chicken
and water chestnuts with marinade.
Marinate in refrigerator for at least
1 hour. (You can marinate overnight
for even better flavor.)
To make rumaki, lay one half-strip of
bacon on work surface. Place chicken
piece in center of bacon strip and
top chicken with water chestnut. Fold
over ends of bacon to cover chicken
and water chestnut. Secure with
toothpick. Make sure toothpick
pierces water chestnut, or the water
chestnut will fall out (probably when
you’re eating it!).
Place rumaki on a wire rack on a bak-
ing sheet. (Using a rack prevents the
food from soaking in the bacon drip-
pings.) Bake at 400°F for 20 to 25
minutes, until chicken and bacon are
cooked through. Serve warm.
PER PIECE: 40 calories, 1.8 g total fat (0.6 g saturated
fat), 4 g protein, 1 g carbohydrate, 0.3 g fiber, 11 mg cho-
lesterol, 106 mg sodium.
deviled in disguise
PREP: 20MIN. + CHILLING
YIELD: 16 PIECES
We took plain ol’ deviled eggs and
transformed them into a heavenly,
sinsational treat. They’re eggceptional!
8 omega-3 eggs, hard boiled and
peeled (see tip)
1/4 cup minced smoked salmon
(about 1 oz/28 g)
2 tbsp reduced-fat mayonnaise
(not fat free)
1 tbsp freshly squeezed lemon juice
1 tbsp honey mustard
1 tbsp minced fresh dill or 1/2 tsp
dried dill weed (fresh is best!)
1/4 tsp each salt, black pepper, and
hot pepper sauce
Paprika for garnish (optional)
Carefully slice cooked eggs in half
lengthwise and remove yolks. Place
yolks in a medium bowl and mash
well using a fork. Add remaining
ingredients and mix well.
Using a small spoon, fill centers of
eggs with egg mixture, mounding
slightly. Sprinkle filling with paprika,
if desired. Cover loosely with plastic
wrap and refrigerate for at least
1 hour before serving.
PER EGG: 46 calories, 3 g total fat (1 g saturated fat), 107
mg cholesterol, 103 mg sodium, 1 g carbohydrate, trace
fiber, 3 g protein.
JANET & GRETA’S NOTE: If you have a pastry bag
with a large tip, you can use it to pipe the filling into the
centers of the eggs. The smoked salmon will clog a small
tip, so make sure you use a larger one.
BUY THE COOKBOOK THAT WILL CHANGE YOUR LIFE! Over a half million families who bought
Eat Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test Kitchen experts
are still raving about the book’s great-tasting food, and they’re hard to impress! Order for the holidays with
a buy 1, get 1 free offer at eatshrinkandbemerry.com or call 1-800/717-9011.
POP
QUIZINE
On what
vegetable did
an ancient
Egyptian place
his right hand
when taking
an oath?
a. onion
b. cabbage
c. celery
d. vine-ripe
tomato
ANSWER: (A) THE
ONION’S ROUND
SHAPE WAS A SYMBOL
OF ETERNITY.
( )
egg-xactly...
For perfect hard-boiled eggs, place the eggs in
a single layer in a saucepan, then add cold water
to cover eggs by 1 inch. Bring to a boil over high
heat. Remove immediately from heat, cover and
let stand for 15 minutes. Using a slotted spoon,
transfer eggs to a “bath” of ice cold water and
let them sit for 5 minutes.
YOU CAN WATCH
JANET AND GRETA’S
ENTERTAINING
VIDEOS AT
TASTEOFHOME.COM/
EATSHRINKANDBE
MERRY
COOK
SMART kids in the kitchen
34_tasteofhome.com DECEMBER/ JANUARY09
Seasonal goodies that let you have fun with your food
it’s OK to play!
banana pancake
snowman
PREP: 15 MIN. COOK: 5 MIN./BATCH
YIELD: 7 SERVINGS
Phyllis Schmalz
KANSAS CITY, KANSAS
1 cup complete buttermilk
pancake mix
3/4 cup water
1/3 cup mashed ripe banana
14 pretzel sticks
1/2 cup semisweet chocolate chips,
raisins and/or dried cranberries
1 tsp. confectioners’ sugar
In a small bowl, stir the pancake
mix, water and banana just until
moistened.
Using a 1/4-cup measuring cup, drop
batter in three graduated sizes onto
a greased hot griddle. Turn when
bubbles form on top. Cook until the
second side is golden brown.
Arrange snowmen on plates. For
arms, push pretzels into bodies of
snowmen. Add eyes, noses and
buttons as desired. Sprinkle with
confectioners’ sugar.
Nutrition Facts: 1 pancake snowman equals 143 calories,
4 g fat (2 g saturated fat), 0 cholesterol, 296 mg sodium,
27 g carbohydrate, 2 g fiber, 2 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 fat.
sand art
brownie mix
PREP: 15 MIN. BAKE: 25 MIN. + COOLING
YIELD: 16 SERVINGS
Claudia Temple
SUTTON, WEST VIRGINIA
“I always keep a few jars of this
brownie mix on hand to add to gift
baskets or use as hostess gifts.”
1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. salt
2/3 cup packed brown sugar
2/3 cup sugar
1/3 cup baking cocoa
1/2 cup semisweet chocolate chips
1/2 cup vanilla or white chips
1/2 cup chopped pecans
ADDITIONAL
INGREDIENTS:
3 eggs
2/3 cup canola oil
1 tsp. vanilla extract
In a small bowl,
combine flour and salt. In a 1-qt. glass
container, layer the flour mixture,
brown sugar, sugar, cocoa, chips and
pecans. Cover and store in a cool dry
place for up to 6 months. Yield: 1
batch (about 4 cups total).
To prepare brownies: In a large bowl,
whisk the eggs, oil and vanilla. Add
brownie mix; stir until blended.
Spread into a greased 9-in. square
baking pan. Bake at 350° for 25-30
minutes or until a toothpick inserted
near the center comes out clean (do
not overbake). Cool on a wire rack.
The weather outside may be frightful in your neck of the woods…but snowman pancakes are so delightful! Our 5-year-
old junior chef Jack Stuart and his mom, Heather, spent a chilly morning making the cute breakfast treats, courtesy of
reader Phyllis Schmalz. (Jack can’t wait to teach his grandmother how to make them!) And just in time for the holiday
season, check out Claudia Temple’s Sand Art Brownie Mix—as much fun to make as it is to give.
tasteofhome
.com
OUTSIDE
THE LINES
Download a new
page with a
yummy recipe at
tasteofhome.com
/kids
GOT A BUDDING CHEF
IN YOUR KITCHEN?
Nominate your kid to become one of our
TOH Jr. Field Editors. Send photo and
story to jrfieldeditors@tasteofhome.com.
83949 HNZ Family Fun BB Totino’s — December / January
App: InDesign CS3 Trim: 7.875" x 10.5" Pubs: Family Fun
Artist: cd Live: 6.875" x 9.5"
Proof #: 1 Bleed: 8.125" x 10.75"
Scale: 100%
Color: 4/C Fonts: Agenda, Organica, Edwardian Script, Helveticas
BageI Bites
*
210 7 0
Zero Trans Fat
¯
. More than you want.
Better for them. Better for you.
We bet you didn't know BageI Bites snacks have zero trans fat.
And compared to Totino's
®
Pizza RoIIs, BageI Bites have
3D% Iess totaI fat. Looks Iike your snack choice just got a bit easier.
¯Pèr sèrvino. ´Comparison basèo on ¹ sèrvino Paoèl Pitès chèèsè ano pèppèroni, ano ¹ sèrvino oí Totino's pèppèroni pizza rolls. Nutritional
iníormation íor Totino's íouno on www.oènèralmills.com. Totino's is a rèoistèrèo traoèmark oí Gènèral Mills Markètino, lnc., which is not
aínliatèo or associatèo with H.J. Hèinz Company.
CaIories Fat(g) Trans Fat(g)
BageI Bites
*
210 7 0
Totino's
®
Pizza RoIIs 21D 1D 1.5
©

H
.
J
.

H
e
i
n
z

C
o
m
p
a
n
y
,

L
.
P
.

A
l
l

R
i
g
h
t
s

R
e
s
e
r
v
e
d
.

COOK
SMART test kitchen insider
Q: When did you start cooking?
A: In third grade. My mom would
take my brother and me to the
library every week. We’d pick out a
kids’ cookbook and choose a
recipe to make. That’s when I got
the cooking bug. My mom bought
me a Tweety Bird cake pan with a
pastry bag and tip.
Q: What is your favorite aspect of
working for Taste of Home Cook-
ing Schools?
A: Like Taste of Home, the Cooking
Schools are about food and family.
Taste of Home captures that in the
pages of the magazine and on the
Web site, and our culinary special-
ists take all that love and bring it
to the stage. I get goose bumps
every time I go to a show.
Q: What’s your favorite
TOH recipe?
A: I’m a fan of anything
with white chocolate, so I
love Festive White
Chocolate Cheesecake
from Mary Alice Graves of
Kempton, Indiana.
As a field staff manager for our Taste of Home Cooking Schools,
Karen Schwarck manages culinary specialists in the western United
States. Karen, who lives in Greendale, Wisconsin, has worked as a cake-
decorating instructor and even owned a bakery in Florida.
KAREN’S TIP:
When buying
white chocolate,
choose a fine-
quality brand that
contains cocoa
butter, which
gives it a smooth,
creamy texture.
life is a
piece of cake!
tasteofhome
.com
WANT THE
RECIPE?
Find Karen’s
favorite recipe,
Festive White
Chocolate Cheese-
cake (above) at
tasteofhome
.com/plus
DECEMBER/ JANUARY09 tasteofhome.com_37
Making resolutions? Take a different approach to dining this year
with choices that taste great and are good for you, too
COOK
SMART healthy choices
a new attitude
baked veggie chips
PREP: 15 MIN. BAKE: 20 MIN.
YIELD: 3-1/2 CUPS
Christine Schenher
YPSILANTI, MICHIGAN
Colorful, roasted root vegetable slices
are a fun, festive snack or side. These
perfectly seasoned chips are so tasty
they don’t even need dip!
1/2 lb. fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 Tbsp. canola oil
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
Dash pepper
Peel vegetables and cut into 1/8-in.
slices. Place in a large bowl. Drizzle
with oil. Combine the remaining
ingredients; sprinkle over vegetables
and toss to coat.
Arrange in a single layer in two
ungreased 15-in. x 10-in. x 1-in.
baking pans. Bake at 375° for 15-20
minutes or until golden brown,
turning once.
Nutrition Facts: 1/2 cup equals 108 calories, 5 g fat
(1 g saturated fat), 1 mg cholesterol, 220 mg sodium,
15 g carbohydrate, 2 g fiber, 2 g protein.
Diabetic Exchanges: 1 starch, 1 fat.
“I find that
dividing my snacks
into preportioned
plastic bags makes
them easy to
‘grab and go’ at a
moment’s notice.”
—Mary Ann Jellison
MONROVIA, CALIFORNIA
LIGHTEN UP
Got a good-for-you recipe?
We want it! Send healthy, low-
fat or low-calorie recipes to
tasteofhome.com/submit
pork tenderloin with
fig-orange glaze
PREP: 40 MIN. + CHILLING COOK: 30MIN.
YIELD: 6 SERVINGS
Kathy Pettit
LOS ANGELES, CALIFORNIA
The sauce for this roast is bursting
with fig flavor, character from the
seasoning and a subtle citrus flair.
1-1/2 tsp. garlic powder
3/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. fennel seed, crushed
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
1/8 tsp. cayenne pepper
2 pork tenderloins (3/4 lb. each)
GLAZE:
2/3 cup reduced-sodium
chicken broth
2 Tbsp. brown sugar
1 Tbsp. molasses
1/2 tsp. balsamic vinegar
1/4 tsp. ground cumin
1/8 tsp. kosher salt
Dash white pepper
Dash ground cinnamon
1/2 cup chopped orange segments
10 dried figs
1/4 cup water
1 Tbsp. olive oil
In a small bowl, combine the first
seven ingredients; rub over pork.
Cover and refrigerate for at least
2 hours.
For glaze, in a large saucepan,
combine the broth, brown sugar,
molasses, vinegar and seasonings.
Stir in orange and figs. Cook and stir
over medium heat until mixture
comes to a boil. Reduce heat; sim-
mer, uncovered, for 15-18 minutes or
until figs are tender. Stir in water; cool
slightly. Transfer to a blender; cover
and process until smooth.
In a large nonstick skillet, brown pork
in oil on all sides. Spread with half of
fig-orange glaze. Place pork on a
rack in a shallow roasting pan lined
with foil.
Bake at 350° for 25-30 minutes or
until a meat thermometer reads 160°,
basting occasionally with remaining
glaze. Let stand for 10 minutes
before slicing.
Nutrition Facts: 3 oz. cooked pork equals 233 calories,
6 g fat (2 g saturated fat), 63 mg cholesterol, 377 mg
sodium, 19 g carbohydrate, 2 g fiber, 24 g protein.
Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
holiday brussels
sprouts
PREP/TOTAL TIME: 25 MIN.
YIELD: 6 SERVINGS
Jodie Beckman
COUNCIL BLUFFS, IOWA
Peas and sprouts mixed with crunchy
celery and flavorful bacon make an
appealing side dish.
1 pkg. (16 oz.) frozen brussels
sprouts
1 pkg. (10 oz.) frozen peas
2 medium celery ribs, chopped
2 Tbsp. butter
2 bacon strips, cooked and
crumbled
2 Tbsp. minced chives
Cook brussels sprouts and peas
according to package directions.
Meanwhile, in a small skillet, saute
celery in butter until crisp-tender.
Transfer to a large bowl; add bacon
and chives. Drain brussels sprouts
and peas; add to celery mixture and
stir until blended.
Nutrition Facts: 2/3 cup equals 115 calories, 5 g fat
(3 g saturated fat), 12 mg cholesterol, 147 mg sodium,
13 g carbohydrate, 5 g fiber, 6 g protein.
Diabetic Exchanges: 2 vegetable, 1 fat.
enjoy the food you love!
If you think “comfort food” and “diet” don’t go together, think again! Our
all-new Comfort Food Diet Cookbook offers a commonsense approach to
smarter eating. On sale January 6, or order from shoptasteofhome.com
38_tasteofhome.com DECEMBER/ JANUARY09
SMALL CHANGES
MAKE ABIG
DIFFERENCE!
Cook foods in a non-
stick skillet so you
won’t need additional
butter or oil.
Use whole-grain
pasta instead of
regular, brown rice
instead of white for
healthier dishes.
Experiment with herb
blends and rubs to
add flavor to meats,
poultry, fish, veggies
and salads.
Try low-fat cheeses
in your favorite
recipes.
Choose a thin crust
and top your pizza
with more veggies.
Shake a mixture of
white and brown
artificial sweeteners
and cinnamon over
cereal, oatmeal, fruit
and sweet potatoes
for a sugar-free
flavor boost.
[
TO FIND OUT ABOUT ALL OUR CONTESTS, GO TO TASTEOFHOME.COM/CONTESTS
]
HOLIDAY
APPETIZERS
CONTEST
bıg
{
flavor
SMALL
BITES
Planning a holiday gathering?
These easy and elegant munchables from our appetizer
contest will start your next get-together off deliciously.
You’ll find all 12 winning recipes starting on page 41.
“I would entertain every day of the
week if I could!” says reader Marilyn
McSween. “I enjoy planning party
menus and deciding how I’ll display
the food and what special touches I
can add.”
Marilyn gets some ribbing from her
family about howparticular she is, but
there was no argument when this
Mentor, Ohio cook’s Brie Cherry Pastry
Cups took the $500 Grand Prize in our
“Party-Perfect Appetizers” contest.
“They’re so pretty displayed on
tiered serving plates with fresh cher-
ries and whole pecans,” she says of
her elegant bites. “And they disappear
quickly!”
She’s an avid baker, too. “Christmas
is my favorite holiday,” says Marilyn,
who works for an insurance company.
“I take 4 days off to make cookies and
candy. I bake over 2,000 cookies (12
varieties) and make 10 pounds of
chocolate for family and co-workers.”
40_tasteofhome.com DECEMBER/ JANUARY09
CONTEST WI NNER
MARILYN?S TIP:
“When I plan a
party, I write down
the entire menu—
even drinks. Then
I can see if there’s
too much of one
thing and not
enough of
another.”
THE PERFECT PARTYSTARTS HERE!
Plan the best get-togethers ever with Appetizers for Every Occasion, a collection of 150 of the best finger foods from
Taste of Home. You’ll find photos of every recipe, from cool dips and hot bites to elegant hors d’oeuvres and fancy
drinks, so there will be no surprises. Available wherever magazines are sold through February 16.
she’s got
great taste!
THIS PARTY GIRL’ S COOKING KEPT US COMING
BACK FOR MORE
30-MINUTE
ENTREES
Are you a master of fast-fix meals?
Here’s your chance to show us what
they’re made of! Send in the best
recipes you can make in 30 minutes or
less, and you could win $500 for 1st;
$300 for 2nd; and $150 for 3rd!
HERE’S WHAT WE’RE
LOOKING FOR:
stir-fries, casseroles &
skillet dinners
omelets and frittatas,
kabobs, burgers &
sausages
pastas & ethnic dishes
meat, seafood
& vegetarian entrees
soups, salads &
whatever else you can
think of!
ENTRY DEADLINE IS
February 15, 2009
Winners will be announced in the
Oct/Nov 09 issue.
YOUCOULD
WIN$500!
Visit tasteofhome.com/
recipecontests today to enter!
brie cherry pastry cups sesame chicken dip
mini muffuletta corn cakes with
shrimp & guacamole
42_tasteofhome.com DECEMBER/ JANUARY09
tasteofhome.com
tasteofhome.com tasteofhome.com
tasteofhome.com
2 Tbsp. soy sauce
4 tsp. sesame oil
2 garlic cloves, minced
4 cups shredded cooked
chicken breast
3 pkg. (8 oz. each)
reduced-fat cream
cheese
8 green onions,
thinly sliced
1/2 cup chopped
salted peanuts
2 cups chopped fresh
baby spinach
1 jar (10 oz.) sweet-
and-sour sauce
Sesame rice crackers
In a large resealable plastic bag, combine the soy sauce, sesame oil
and garlic; add the chicken. Seal bag and turn to coat; refrigerate for
at least 1 hour.
Spread cream cheese onto a large serving platter; top with chicken
mixture. Sprinkle with onions, peanuts and spinach. Drizzle with
sweet-and-sour sauce. Cover and refrigerate for at least 2 hours.
Serve with crackers.
1 jar (10 oz.) pimiento-
stuffed olives, drained
and chopped
2 cans (4-1/4 oz. each)
chopped ripe olives
2 Tbsp. balsamic vinegar
1 Tbsp. red wine vinegar
1 Tbsp. olive oil
3 garlic cloves, minced
1 tsp. dried basil
1 tsp. dried oregano
6 French rolls, split
1/2 lb. thinly sliced
hard salami
1/4 lb. sliced
provolone cheese
1/2 lb. thinly sliced
cotto salami
1/4 lb. sliced part-skim
mozzarella cheese
/
/
M
I
N
I
M
U
F
F
U
L
E
T
T
A
/
/
B
R
I
E
C
H
E
R
R
Y
P
A
S
T
R
Y
C
U
P
S
PREP: 25 MIN. + CHILLING
YIELD: 3 DOZEN
PREP/TOTAL TIME: 30 MIN.
YIELD: 3 DOZEN
PREP: 35 MIN. + CHILLING
YIELD: 36 SERVINGS (1/4 CUP EACH)
PREP: 30 MIN. COOK: 5 MIN./BATCH
YIELD: 2 DOZEN
1 sheet frozen puff
pastry, thawed
1/2 cup cherry preserves
4 oz. Brie or Camembert
cheese, cut into 1/2-in.
cubes
1/4 cup chopped pecans
or walnuts
2 Tbsp. minced chives
Unfold puff pastry; cut into 36 squares. Gently press squares onto
the bottoms of 36 miniature muffin cups coated with cooking spray.
Bake at 375° for 10 minutes. Using the end of a wooden spoon han-
dle, make a 1/2-in.-deep indentation in the center of each. Bake 6-
8 minutes longer or until golden brown. With spoon handle, press
squares down again.
Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top
with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or
until cheese is melted.
Nutrition Facts: 1 appetizer equals 61 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 42 mg
sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
1/2 cup fresh or frozen
corn
1-1/4 cups water, divided
1 cup complete
buttermilk pancake mix
2 Tbsp. grated
Parmesan cheese
1/8 tsp. hot pepper sauce
2 Tbsp. finely chopped
sweet red pepper
1 green onion, chopped
1 Tbsp. minced fresh
cilantro
1 medium ripe avocado,
peeled and pitted
2 Tbsp. finely chopped
onion
1 Tbsp. chopped seeded
jalapeno pepper
1 Tbsp. lime juice
1/8 tsp. salt
24 cooked small shrimp,
peeled and deveined
Small strips green onion
and/or fresh cilantro
leaves
In a small saucepan, bring the corn and 1/2 cup water to a boil. Re-
duce heat; cover and simmer for 4-6 minutes or until tender. Drain.
In a large bowl, combine pancake mix and cheese. Add pepper
sauce and remaining water; stir just until moistened. Fold in the corn,
red pepper, green onion and minced cilantro.
Pour batter by tablespoonfuls onto a hot griddle coated with cook-
ing spray; turn when bubbles form on top. Cook until the second
side is golden brown. Set aside.
In a small bowl, mash avocado with onion, jalapeno, lime juice and
salt. Top each pancake with a teaspoonful of guacamole and a
shrimp. Garnish with green onion and/or cilantro. Serve immediately.
Nutrition Facts: 1 appetizer equals 44 calories, 2 g fat (trace saturated fat), 15 mg cholesterol,
118 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
/
/
S
E
S
A
M
E
C
H
I
C
K
E
N
D
I
P
C
O
R
N
C
A
K
E
S
W
I
T
H
/
/
S
H
R
I
M
P
&
G
U
A
C
A
M
O
L
E
In a large bowl, combine the first eight ingredients; set aside.
Hollow out tops and bottoms of rolls, leaving 3/4-in. shells (discard
removed bread or save for another use).
Spread olive mixture over tops and bottoms of rolls. On roll
bottoms, layer the hard salami, provolone cheese, cotto salami and
mozzarella cheese. Replace tops. Wrap tightly in plastic wrap.
Refrigerate overnight. Cut each into wedges; secure with toothpicks.
nacho party slices crab cakes
with red chili mayo
chicken, pear &
gorgonzola tarts
olive & roasted pepper
bruschetta
44_tasteofhome.com DECEMBER/ JANUARY09
tasteofhome.com
tasteofhome.com tasteofhome.com
tasteofhome.com
1-1/3 cups mayonnaise
2 Tbsp. Thai chili sauce
2 tsp. lemon juice,
divided
1/4 cup each finely
chopped celery,
red onion and sweet
red pepper
1 jalapeno pepper, seeded
and finely chopped
4 Tbsp. olive oil, divided
1/2 cup soft bread crumbs
1 egg, beaten
1 lb. fresh crabmeat
1/4 cup all-purpose flour
In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 tsp.
lemon juice. Set aside.
In a small skillet, saute the celery, onion, red pepper and jalapeno in
1 Tbsp. oil until tender. Transfer to a large bowl; stir in the bread
crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining
lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours.
Cover and refrigerate remaining mayonnaise mixture for sauce.
Place flour in a shallow bowl. Drop crab mixture by 2 tablespoon-
fuls into flour. Gently coat and shape into a 1/2-in.-thick
patty. Repeat with remaining mixture. In a large skillet over
medium-high heat, cook patties in remaining oil in
batches for 3-4 minutes on each side or until golden
brown. Serve with reserved sauce.
8 bacon strips
1-1/2 tsp. brown sugar
1/4 tsp. ground
cinnamon
3/4 cup finely chopped
cooked chicken breast
1/3 cup pear nectar
1/4 cup finely chopped
dried pears
3 Tbsp. apricot
preserves
2 tsp. butter
1/4 tsp. salt
1/4 tsp. pepper
2 pkg. (1.9 oz. each)
frozen miniature phyllo
tart shells
1/3 cup crumbled
Gorgonzola cheese
C
H
I
C
K
E
N
,
P
E
A
R
&
/
/
G
O
R
G
O
N
Z
O
L
A
T
A
R
T
S
/
/
N
A
C
H
O
P
A
R
T
Y
S
L
I
C
E
S
PREP: 30 MIN. COOK: 5 MIN.
YIELD: 2-1/2 DOZEN
PREP: 35 MIN. + CHILLING COOK: 10 MIN./BATCH
YIELD: 2 DOZEN (1 CUP SAUCE)
PREP/TOTAL TIME: 15 MIN.
YIELD: 16 APPETIZERS
1-3/4 cups crushed nacho
tortilla chips
1/3 cup butter, melted
3 pkg. (8 oz. each) cream
cheese, softened
1/2 cup mayonnaise
1 envelope taco
seasoning
2 Tbsp. all-purpose flour
4 eggs, lightly beaten
1-1/2 cups finely chopped
cooked chicken breasts
1-1/2 cups (6 oz.)
shredded Mexican
cheese blend
1/3 cup finely chopped
green onions
1 cup (8 oz.) sour cream
Whole kernel corn,
cubed avocado, chopped
tomato and sliced ripe
olives
Salsa, optional
Assorted crackers or
additional nacho tortilla
chips, optional
Combine crushed tortilla chips and butter; press onto the bottom
of a greased 9-in. springform pan.
In a large bowl, beat the cream cheese, mayonnaise, taco season-
ing and flour until smooth. Add eggs; beat on low speed just until
combined. Stir in the chicken, cheese blend and onions. Pour over
crust. Place pan on a baking sheet.
Bake at 325° for 60-70 minutes or until center is almost set. Gently
spread sour cream over the top; bake 10 minutes longer or until set.
Cool on a wire rack for 10 minutes. Carefully run a knife around
edge of pan to loosen; cool 1 hour longer. Refrigerate for 8 hours.
Just before serving, remove sides of pan. Garnish with corn, avo-
cado, tomato and olives. Serve with salsa and crackers if desired.
1/2 cup grated Romano
cheese
1/2 cup chopped pitted
green olives
1/2 cup chopped roasted
sweet red peppers
2 tsp. olive oil
1/2 tsp. dried basil
16 slices French bread
baguette (1/2 in. thick),
toasted
In a small bowl, combine the first five ingredients. Top each bread
slice with 1 Tbsp. olive mixture.
Nutrition Facts: 1 appetizer equals 62 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 251 mg
sodium, 7 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
C
R
A
B
C
A
K
E
S
/
/
W
I
T
H
R
E
D
C
H
I
L
I
M
A
Y
O
O
L
I
V
E
&
R
O
A
S
T
E
D
P
E
P
P
E
R
/
/
B
R
U
S
C
H
E
T
T
A
Place bacon in a 15-in. x 10-in. x 1-in. baking pan; broil 4 in. from the
heat for 4-6 minutes on each side or until crisp. Combine brown
sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or
until bacon is glazed and bubbly. Drain on paper towels. Cool
slightly and crumble.
In a small skillet, combine the chicken, pear nectar, pears, preserves,
butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for
3-4 minutes or until thickened. Spoon about 1 teaspoonful of filling
into each tart shell; place tarts on a baking sheet. Sprinkle with
bacon and cheese.
Bake at 350° for 5-7 minutes or until heated through. Serve warm.
Nutrition Facts: 1 tart equals 53 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 90 mg
sodium, 5 g carbohydrate, trace fiber, 2 g protein.
Editor’s Note:
When cutting
hot peppers,
disposable
gloves are
recommended.
Avoid touching
your face.
PREP: 25 MIN. BAKE: 70 MIN. + CHILLING
YIELD: 24 SERVINGS
greek pinwheels marinated cheese
stuffed baby red potatoes southwest egg rolls &
cool avocado dip
46_tasteofhome.com DECEMBER/ JANUARY09
tasteofhome.com
tasteofhome.com tasteofhome.com
tasteofhome.com
2 blocks (8 oz. each)
white cheddar cheese
2 pkg. (8 oz. each) cream
cheese, softened
3/4 cup chopped roasted
sweet red peppers
1/2 cup olive oil
1/4 cup white wine
vinegar
1/4 cup balsamic vinegar
3 Tbsp. chopped
green onions
3 Tbsp. minced fresh
parsley
2 Tbsp. minced fresh basil
1 Tbsp. sugar
3 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
Toasted sliced French
bread or assorted
crackers
Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut
each block of creamcheese into 18 slices; sandwich between ched-
dar slices, using a knife to spread evenly. Create four 6-in.-long
blocks of cheese; place in a 13-in. x 9-in. dish.
Combine the roasted peppers, oil, vinegars, onions, herbs, sugar,
garlic, salt and pepper; pour over cheese. Cover and refrigerate
overnight, turning once. Drain excess marinade. Serve cheese with
bread or crackers.
24 small red potatoes
(about 2-1/2 lbs.)
1/4 cup butter, cubed
1/2 cup shredded
Parmesan cheese,
divided
1/2 cup crumbled
cooked bacon, divided
2/3 cup sour cream
1 egg, beaten
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
S
T
U
F
F
E
D
B
A
B
Y
/
/
R
E
D
P
O
T
A
T
O
E
S
/
/
G
R
E
E
K
P
I
N
W
H
E
E
L
S
PREP: 45 MIN. COOK: 15 MIN.
YIELD: 2 DOZEN
PREP/TOTAL TIME: 30 MIN.
YIELD: 20 APPETIZERS
PREP: 30 MIN. + MARINATING
YIELD: ABOUT 2 LBS.
PREP: 35 MIN. COOK: 5 MIN./BATCH
YIELD: 20 EGG ROLLS (1-1/2 CUPS SAUCE)
1 sheet frozen puff
pastry, thawed
1 Tbsp. beaten egg
3/4 tsp. water
1/2 cup cream cheese,
softened
1/3 cup marinated
quartered artichoke
hearts, drained and finely
chopped
1/4 cup crumbled
feta cheese
1 Tbsp. finely chopped
drained oil-packed
sun-dried tomatoes
3 Greek olives, finely
chopped
1 tsp. Greek seasoning
Unfold puff pastry. Whisk egg and water; brush over pastry. Com-
bine the remaining ingredients; spread over pastry to within 1/2 in.
of edges. Roll up jelly-roll style. Cut into twenty 1/2-in. slices.
Place 2 in. apart on greased baking sheets. Bake at 425° for 9-11
minutes or until puffed and golden brown. Serve warm.
2-1/2 cups shredded
cooked chicken
1-1/2 cups (6 oz.)
shredded Mexican
cheese blend
2/3 cup frozen corn,
thawed
2/3 cup canned black
beans, rinsed and drained
5 green onions, chopped
1/4 cup minced fresh
cilantro
1 tsp. salt
1 tsp. ground cumin
1 tsp. grated lime peel
1/4 tsp. cayenne pepper
1 pkg. (16 oz.) egg roll
wrappers
Oil for deep-fat frying
DIP:
1 cup ranch salad dressing
1 medium ripe avocado,
peeled and mashed
1 Tbsp. minced fresh
cilantro
1 tsp. grated lime peel
In a large bowl, combine the first 10 ingredients. Place 1/4 cup of
chicken mixture in the center of one egg roll wrapper. (Keep re-
maining wrappers covered with a damp paper towel until ready to
use.) Fold bottomcorner over filling. Fold sides toward center over
filling. Moisten remaining corner with water; roll up tightly to seal.
Repeat.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls,
a few at a time, for 2 minutes on each side or until golden brown.
Drain on paper towels.
Meanwhile, combine the dip ingredients. Serve with egg rolls.
/
/
M
A
R
I
N
A
T
E
D
C
H
E
E
S
E
S
O
U
T
H
W
E
S
T
E
G
G
R
O
L
L
S
&
/
/
C
O
O
L
A
V
O
C
A
D
O
D
I
P
Scrub potatoes; place in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or
until tender. Drain.
When cool enough to handle, cut a thin slice off the top of each
potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from
potato bottoms to level if necessary.)
In a large bowl, mash the potato tops and pulp with butter. Set aside
2 Tbsp. each of cheese and bacon for garnish; add remaining
cheese and bacon to potatoes. Stir in the sour cream, egg, salt and
pepper. Spoon mixture into potato shells. Top with remaining
cheese and bacon; sprinkle with paprika.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375°
for 12-18 minutes or until a thermometer reads 160°.
Nutrition Facts: 1 stuffed potato equals 82 calories, 4 g fat (3 g saturated fat), 21 mg cholesterol,
135 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
SEAFOOD
KABOBS &
ORANGE
FLANK STEAK
surf turf
PUT THIS LUXURIOUS FOOD PAIRING ON YOUR HOLIDAY MENU…
WITHOUT BLOWING YOUR GROCERY BUDGET!
48_tasteofhome.com DECEMBER/ JANUARY09
In a large resealable plastic bag,
combine the first seven ingredients.
Add the beef; seal bag and turn to
coat. Refrigerate for 8 hours or
overnight.
Broil steak 4-6 in. from the heat or
grill, covered, over medium-hot heat
for 4-6 minutes on each side or until
meat reaches desired doneness (for
medium-rare, a meat thermometer
should read 145°; medium, 160°; well-
done, 170°). Let stand for 10 minutes.
Meanwhile, broil or grill orange slices
for 2 minutes. To serve, thinly slice
steak across the grain. Garnish with
orange slices.
seafood kabobs
PREP: 25 MIN. + MARINATING
BROIL: 10 MIN. YIELD: 6 SERVINGS
Michelle Armistead
MARLBORO, NEW JERSEY
“These grilled kabobs are delicious,
easy and fast! Use any firm, fresh fish
or shellfish.”
1/4 cup lemon juice
1/4 cup olive oil
3 tsp. snipped fresh dill, divided
1/2 tsp. salt
1/2 tsp. white pepper
1-1/2 lbs. halibut steaks, cut into
1-1/2-in. pieces
18 uncooked large shrimp, peeled
and deveined
18 sea scallops
1 each large green, sweet red and
yellow peppers, cut into 1-in. pieces
In a small bowl, combine the lemon
juice, oil, 1 tsp. dill, salt and pepper.
Place the halibut, shrimp and scallops
in a large resealable plastic bag; place
the peppers in another large reseal-
able plastic bag. Divide marinade
between both bags. Seal bags and
turn to coat; refrigerate for 15-20
minutes. Drain and discard marinade.
On six metal or soaked wooden
skewers, alternately thread the
halibut, shrimp, scallops and peppers.
Sprinkle with remaining dill. Broil 6 in.
from the heat or grill, covered, over
medium heat for 4-5 minutes on
each side or until halibut flakes easily
with a fork, shrimp turn pink and
scallops are firm and opaque.
orange flank steak
PREP: 10 MIN. + MARINATING
BROIL: 10 MIN.
YIELD: 4 SERVINGS + STANDING
Gloria Bisck
DEERWOOD, MINNESOTA
“Here’s my favorite steak recipe.
Marinating makes this inexpensive
cut of meat tender and juicy.”
1/4 cup orange juice
1/4 cup canola oil
2 Tbsp. ketchup
4-1/2 tsp. soy sauce
2 garlic cloves, minced
1 tsp. grated orange peel
1/8 tsp. hot pepper sauce
1 beef flank steak (1 lb.)
1 medium orange, sliced
Surf and turf usually brings to mind lobster and porterhouse, white linens and silver in exclusive restaurants
or banquet halls, you choosing that outrageously expensive order only after much deliberation and not a
small amount of guilt. But this hearty duet doesn’t have to break your bank. As a few of our readers have
discovered, with the right choices of seafood and meat, you can enjoy surf and turf without spending a small
fortune. Each of these recipes is special—paired up or as a single entree. Enjoy!
SOLE WITH
SHRIMP SAUCE
DECEMBER/ JANUARY09 tasteofhome.com_49
sole with
shrimp sauce
PREP: 25 MIN. BAKE: 15 MIN.
YIELD: 4 SERVINGS
Laura McDowell
LAKE VILLA, ILLINOIS
“I found this recipe, years ago, when
I was first married. I cut down the
butter and flour, but it’s just as good
as the original.”
1-1/2 lbs. sole fillets
1/4 tsp. each salt, paprika and
coarsely ground pepper
3/4 lb. sliced fresh mushrooms
SAUCE:
1-1/2 tsp. grated onion
4-1/2 tsp. butter
4 tsp. all-purpose flour
1/4 tsp. each salt, paprika and
coarsely ground pepper
3/4 cup fat-free milk
1/4 cup reduced-sodium
chicken broth
3/4 lb. cooked medium shrimp,
peeled and deveined
4 Tbsp. grated Parmesan
cheese, divided
1 tsp. minced fresh parsley
1/4 tsp. dried basil
1/8 tsp. cayenne pepper
Place fish in a 15-in. x 10-in. x 1-in.
baking pan coated with cooking
spray; sprinkle with seasonings. In a
large nonstick skillet coated with
cooking spray, cook mushrooms over
medium heat until tender. Spoon
over fish. Bake at 350° for 10-15
minutes or until fish flakes easily
with a fork.
Meanwhile, in the same skillet, cook
onion in butter over medium heat
until tender. Stir in the flour, salt,
paprika and pepper until blended.
Gradually stir in milk and broth. Bring
to a boil; cook and stir for 1-2 minutes
or until thickened. Stir in the shrimp,
3 Tbsp. cheese, parsley and basil;
heat through. Spoon sauce over fish;
sprinkle with cayenne and remaining
cheese.
Nutrition Facts: 1 serving equals 338 calories, 9 g fat
(4 g saturated fat), 224 mg cholesterol, 741 mg sodium,
9 g carbohydrate, 1 g fiber, 52 g protein. Diabetic
Exchanges: 7 very lean meat, 1 vegetable, 1 fat.
mushroom-blue
cheese tenderloin
PREP: 10 MIN. + MARINATING
BAKE: 45 MIN. + STANDING
YIELD: 10 SERVINGS (1-1/2 CUPS SAUCE)
Eric Schoen
LINCOLN, NEBRASKA
“I usually double the mushroom-
cheese sauce for this delicious dish;
it always disappears very fast.”
1-1/2 cups soy sauce
3/4 cup Worcestershire sauce
1 beef tenderloin (3-1/2 to 4 lbs.)
4 garlic cloves, minced
1 Tbsp. coarsely ground pepper
1 can (10-1/2 oz.) condensed beef
broth, undiluted
SAUCE:
1/2 cup butter, cubed
1/2 lb. sliced fresh mushrooms
2 garlic cloves, minced
1 cup (4 oz.) crumbled blue cheese
1 Tbsp. Worcestershire sauce
1/4 tsp. caraway seeds
4 green onions, chopped
In a large resealable plastic bag,
combine soy sauce and Worcester-
shire sauce. Add the beef; seal bag
and turn to coat. Refrigerate for
2 hours, turning occasionally.
Drain and discard marinade. Rub
the beef with garlic and pepper;
place in a shallow roasting pan. Add
broth to the pan. Bake, uncovered, at
425° for 45-55 minutes or until meat
reaches desired doneness (for
medium-rare, a meat thermometer
should read 145°; medium, 160°;
well-done, 170°). Let stand for
10 minutes before slicing.
Meanwhile, in a small saucepan, melt
butter. Add mushrooms and garlic;
saute until tender. Add the cheese,
Worcestershire sauce and caraway
seeds; cook and stir over low heat
until cheese is melted. Stir in onions;
heat through. Serve sauce with beef.
Local fish and
seafood purchased
in season tastes
best and is your
best buy for the
money. The trick is
to be flexible.
Watch for fresh
specials at your
local market.
Beef roasts and
steaks are often
discounted during
the holidays.
Watch supermarket
ad flyers for
seasonal specials
that can save you
$1 or more a
pound.
seafood medley
PREP: 25 MIN. COOK: 10MIN.
YIELD: 6 SERVINGS
Marilyn Bishop
REDBRIDGE, ONTARIO
“This creamy dish is the traditional
Christmas Eve dinner for my family.”
5 cups water
2 Tbsp. lemon juice
1/2 tsp. salt
2 lbs. fresh or frozen orange
roughy fillets, thawed
1 lb. uncooked medium shrimp,
peeled and deveined
1/2 lb. bay scallops
2 Tbsp. butter
3 Tbsp. all-purpose flour
1 tsp. chicken bouillon granules
1 tsp. Dijon mustard
Dash pepper
1 cup heavy whipping cream
1 cup (4 oz.) shredded Gruyere
or Swiss cheese
Hot cooked pasta
In a Dutch oven, bring the water,
lemon juice and salt to a boil. Reduce
heat; carefully add fillets and cook,
uncovered, for 4 minutes. Add
shrimp; cook for 3 minutes. Add scal-
lops; cook 3-4 minutes longer or until
fish flakes easily with a fork, shrimp
turn pink and scallops are firm and
opaque. Strain, reserving 1-1/2 cups
cooking liquid.
In a large saucepan, melt butter. Stir
in the flour, bouillon, mustard and
pepper until smooth. Gradually add
cream and reserved liquid. Bring to a
boil; cook and stir for 1-2 minutes or
until thickened. Stir in the cheese and
seafood mixture; heat through. Serve
with pasta.
north pacific
chowder
PREP: 15 MIN. COOK: 35 MIN.
YIELD: 9 SERVINGS (2-1/4 QTS.)
Pam Woolgar
QUALICUM BEACH, BRITISH COLUMBIA
“This is so yummy and so fresh!”
Tender vegetables and tarragon add
good flavor to this savory fish soup.
8 bacon strips
1 small onion, chopped
1 celery rib, chopped
1 carton (32 oz.) chicken broth
4 medium red potatoes, cubed
2 Tbsp. all-purpose flour
1 pint half-and-half cream
1 lb. halibut fillets, cubed
1 Tbsp. minced fresh tarragon
or 1 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper
Tarragon sprigs, optional
In a large saucepan over medium
heat, cook bacon until crisp. Drain,
reserving 1 tsp. drippings. Crumble
bacon and set aside. Saute onion and
celery in the drippings. Add broth
and potatoes. Bring to a boil. Reduce
heat; cover and cook for 15-20 min-
utes or until potatoes are tender.
Combine flour and cream until
smooth; gradually stir into soup.
Bring to a boil; cook and stir for
2 minutes. Stir in the halibut,
tarragon, salt, pepper and reserved
bacon. Reduce heat; simmer,
uncovered, for 5-10 minutes or until
fish flakes easily with a fork. Garnish
with tarragon sprigs if desired.
50_tasteofhome.com DECEMBER/ JANUARY09
If your seafood
market doesn’t
have what you’re
looking for, ask for
a substitute. Many
types of fish are
interchangeable.
SEVEN WONDERFULLY NICE COOKIES TOMAKE WITH YOUR KIDS
sugar
S
P
ı
C
E
A
A
A
A
SPECIAL
HOLIDAY
BAKING
SECTION
A
A
A
Baking cookies…making memories! Holiday baking is a treasured tradition for many Taste of Home families,
including the readers who share favorite Christmas cookie recipes here. Why not enlist help from the kids to
roll, cut and decorate, as TOH food stylist manager Sarah Thompson did with daughter Olivia (below)? Or,
plan a baking day with friends. Laughter and lively conversation plus special treats = festive fun!
For success with cutout cookies,
roll only a portion of the dough at
a time and cut as many cookies
from that dough as possible.
(Re-rolling the dough makes the
cookies tougher.) Keep the remain-
ing dough in the refrigerator so it
doesn’t dry out.
sugar doves
PREP: 30 MIN. + CHILLING
BAKE: 10 MIN./BATCH YIELD: 7-1/2 DOZEN
Peggy Preston
FENTON, IOWA
“I enjoy baking these beautiful cookies,
and I love to spend a cold evening deco-
rating them.”
1 cup butter, softened
2 cups sugar
2 eggs
2 Tbsp. milk
2 tsp. vanilla extract
4-1/4 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
FROSTING:
1/2 cup shortening
3-3/4 cups confectioners’ sugar
2 Tbsp. milk
1 tsp. almond extract
1/2 tsp. vanilla extract
1 to 2 Tbsp. water
4-1/2 cups sliced almonds
3-1/2 cups finely chopped walnuts
Miniature semisweet chocolate chips
In a large bowl, cream butter and sugar
until light and fluffy. Add eggs, one at a
time, beating well after each addition.
Beat in milk and vanilla. Combine the
flour, baking powder and salt; gradually
add to creamed mixture and mix well.
Refrigerate for 2 hours or until easy to
handle.
On a lightly floured surface, roll out
dough to 1/8-in. thickness. Cut with a
3-in. bird-shaped cookie cutter. Place
1 in. apart on baking sheets coated with
cooking spray. Bake at 350° for
7-9 minutes or until set. Remove to wire
racks to cool.
For frosting, in a small bowl, combine
the shortening, confectioners’ sugar,
milk, extracts and enough water to
achieve spreading consistency. Frost
cookies. Arrange almonds over the
bodies and walnuts over the heads.
Add chocolate chip eyes.
52_tasteofhome.com DECEMBER/ JANUARY09
java cream drops
PREP: 35 MIN. BAKE: 10 MIN./BATCH
YIELD: 5 DOZEN
Maria Regakis
SOMERVILLE, MASSACHUSETTS
“My co-workers love coffee. So, whenever
I see coffee-flavored recipes, I know
they’ll be gobbled up at the office.”
2 Tbsp. instant coffee granules
1 Tbsp. half-and-half cream
1 cup butter, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1 tsp. vanilla extract
2-1/2 cups all-purpose flour, divided
1 tsp. baking soda
1/4 tsp. salt
1/4 cup baking cocoa
1/2 cup chopped walnuts, toasted
1/2 cup miniature semisweet
chocolate chips
In a small bowl, combine coffee granules
and cream; set aside. In a large bowl,
cream the butter, sugar and brown sugar
until light and fluffy. Beat in the egg,
vanilla and reserved coffee mixture.
Combine 2-1/4 cups flour, baking soda
and salt; gradually add to creamed mix-
ture and mix well.
Divide dough in half. To one portion,
add the cocoa and walnuts and remain-
ing cream. Stir chocolate chips into
remaining dough.
To form cookies, place 1 tsp. of each
dough on an ungreased baking sheet;
lightly press doughs together. Repeat
with remaining doughs. Bake at 375° for
8-10 minutes. Cool for 1 minute before
removing from pans to wire racks.
peanut butter cup
cookies
PREP: 20 MIN. + CHILLING
BAKE: 15 MIN./BATCH
YIELD: ABOUT 3 DOZEN
Mary Hepperle
TORONTO, ONTARIO
“Once I baked the first batch of these
‘out of this world’ cookies for my
family and friends, everyone was asking
for the recipe!”
1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 pkg. (13 oz.) miniature
peanut butter cups
DRIZZLE:
1 cup (6 oz.) semisweet chocolate chips
1 Tbsp. creamy peanut butter
1 tsp. shortening
In a large bowl, cream the butter,
peanut butter and sugars until light and
fluffy. Beat in egg and vanilla. Combine
flour and baking soda; gradually add to
creamed mixture and mix well. Cover
and refrigerate for 1 hour or until easy to
handle.
Roll into 1-1/4-in. balls. Press a miniature
peanut butter cup into each; reshape
balls. Place 2 in. apart on ungreased
baking sheets. Bake at 350° for 12-15
minutes or until edges are lightly
browned. Cool for 2 minutes before
removing from pans to wire racks.
For drizzle, in a microwave-safe bowl,
melt the chocolate chips, peanut butter
and shortening; stir until smooth. Drizzle
over cooled cookies.
Editor’s Note: Reduced-fat or generic brands
of peanut butter are not recommended for this
recipe.
Use rimless baking sheets for the best results in cookie baking. Choose shiny,
heavy-gauge baking sheets rather than dark baking sheets, which may cause
cookie bottoms to become too brown.
DECEMBER/ JANUARY09 tasteofhome.com_53
1NW]VL\PMXMZNMK\WZVIUMV\\WKMTMJZI\M\PMQZ
½Z[\aMIZWN±PMTXQVO²UM_Q\P\PMKWWSQM[
©

2
0
0
8

H
a
l
l
m
a
r
k

L
i
c
e
n
s
i
n
g
,

I
n
c
.

WHAT WILL YOU KEEPSAKE THIS YEAR?
Season’s Treatings
HMK_TOH_Baking_Full.indd 1 9/29/08 12:07:39 PM
florentine cookie bars
PREP: 1 HOUR + CHILLING
BAKE: 20 MIN. + CHILLING YIELD: 8 DOZEN
Carole Sepstead
GRAFTON, WISCONSIN
Celebrate the season with these rich,
chewy and colorful holiday bars. Get the
whole family involved in decorating
them.
1 cup butter, softened
2/3 cup sugar
1 egg
3 cups all-purpose flour
FILLING:
2 cups sugar
1-1/4 cups heavy whipping cream
3/4 cup butter, cubed
2/3 cup honey
4 cups sliced almonds
1-1/2 cups red and/or green candied
cherries
3/4 cup dried currants
GARNISH:
1-1/4 lbs. white candy coating
In a large bowl, cream butter and sugar
until light and fluffy. Beat in egg.
Gradually add flour and mix well.
Refrigerate for 30 minutes or until easy
to handle.
Roll dough into an ungreased 15-in. x
10-in. x 1-in. baking pan. Bake at 375° for
7-9 minutes or until lightly browned.
Meanwhile, in a large heavy saucepan,
combine the sugar, cream, butter and
honey. Cook, stirring occasionally, until a
candy thermometer reads 246° (firm-
ball stage). Remove from the heat; stir in
the almonds, cherries and currants.
Spread evenly into crust.
Bake for 18-22 minutes or just until filling
is set. Cool completely on a wire rack.
Refrigerate overnight.
Remove florentine from pan. With a
sharp knife, trim edges of crust; discard
the trim. Cut lengthwise into six strips;
cut each strip into 16 triangles.
In a microwave-safe bowl, melt candy
coating; stir until smooth. Dip the short
side of each triangle into candy coating;
place on waxed paper. Drizzle with addi-
tional candy coating. Let stand until set.
Cover and store in the refrigerator.
Editor’s Note: We recommend that you test your
candy thermometer before each use by bringing
water to a boil; the thermometer should read 212°.
Adjust your recipe temperature up or down based on
your test.
COOKIES GALORE!
Fill your holiday tray with scrumptious sweet treats from the all-new
Best-Loved Cookies & Bars cookbook. This 144-page softcover edition
is jam-packed with 265 reader recipes—most with big, color photos.
There are dozens of helpful hints and tips, too! Look for Best-Loved
Cookies & Bars wherever magazines and books are sold, or order from
ShopTasteofHome.com.
Try cutting bar
cookies with a
dough scraper
instead of a
knife. The
scraper cuts
cleanly.
DECEMBER/ JANUARY09 tasteofhome.com_55
Drop by your Hallmark Gold Crown store
or see the ornaments come to life at
Hallmark.com/Keepsakes.
Father Christmas
Decking the Dog
Celebrate the big and small
moments with more than
300 new Keepsake Ornaments.
Bringing Home
the Tree
© Disney
mocha nut balls
PREP: 20 MIN. BAKE: 15 MIN./BATCH
YIELD: 4-1/2 DOZEN
Janet Sullivan
BUFFALO, NEW YORK
“I always double this recipe because the
cookies are so addictive. They are easy to
make, too.”
1 cup butter, softened
1/2 cup sugar
2 tsp. vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1 Tbsp. instant coffee granules
1 cup finely chopped pecans
or walnuts
Confectioners’ sugar
In a large bowl, cream butter and sugar
until light and fluffy. Beat in vanilla.
Combine the flour, cocoa and coffee
granules; gradually add to creamed mix-
ture and mix well. Stir in pecans. Roll
into 1-in. balls. Place 2 in. apart on
ungreased baking sheets.
Bake at 325° for 14-16 minutes or until
firm. Cool on pans for 1-2 minutes
before removing to wire racks. Roll
warm cookies in confectioners’ sugar.
spiced christmas
cookies
PREP: 45 MIN. + CHILLING
BAKE: 10 MIN./BATCH
YIELD: 7-1/2 DOZEN
Tanya Juhasz
NEWBERRY, FLORIDA
“Brought to America from Germany in
1846, this delicious recipe has been
passed down through six generations!”
2 cups molasses
1 cup butter, melted
1 cup (8 oz.) sour cream
1 Tbsp. lemon juice
8 cups all-purpose flour
1 cup packed brown sugar
3 tsp. each ground cinnamon,
nutmeg and cloves
2-1/4 tsp. baking soda
1 tsp. grated lemon peel
3/4 tsp. salt
3 cups chopped walnuts
1-2/3 cups raisins
1/4 cup chopped candied lemon peel
1/4 cup chopped candied orange peel
FROSTING:
4-1/2 cups confectioners’ sugar
1 cup heavy whipping cream
2 Tbsp. lemon juice
GARNISH:
2 cups red and/or green candied
cherries, cut as desired
In a large bowl, beat molasses, butter,
sour cream and lemon juice until well
blended. Combine flour, brown sugar,
spices, baking soda, lemon peel and
salt. Gradually add to butter mixture;
mix well. Stir in walnuts, raisins and
candied peels. Cover; refrigerate for
30 minutes or until easy to handle.
Divide dough into four portions. On a
lightly floured surface, roll out each
portion to 1/4-in. thickness. Cut with a
floured 2-1/4-in. round cookie cutter.
Place 1 in. apart on ungreased baking
sheets. Bake at 350° for 10-12 minutes
or until bottoms are lightly browned.
Remove to wire racks to cool.
Beat frosting ingredients until smooth.
Frost cookies; decorate with cherries.
Store in an airtight container.
To ensure that all your cookies are the same
size for even baking, use a 1-inch cookie scoop.
CATEGORY:
REFRIGERATOR
COOKIES
koala bears
Doris Haugland
CRYSTAL LAKE, IOWA
Doris crafted these
adorable koalas out of
simple cookie dough,
M&M’s and chocolate
chunks.
CATEGORY:
CUTOUTS &
SHAPES
elephant walk
Alyssa Wilson
TUCSON, ARIZONA
Alyssa created these
Bollywood-inspired
elephants using fondant,
butter cream icing and
gold luster powder.
CATEGORY:
3-DIMENSIONAL
snowflake
Dawn Koehler
APPLETON, WISCONSIN
Dawn’s intricate
snowflake is decorated
with royal icing, edible
white pearls, and white
nonpareils.
CATEGORY:
COOKIE GROUPS
farm friends
Sandy Barrette
BELGIUM, WISCONSIN
Sandy used a simple plastic
sandwich bag to pipe on
icing details. “I added heart
sprinkles to make them
more playful.”
what a cute cookie!
Okay, where did you get all those great ideas? We were flooded with entries for our Cute Cookies contest, and our panel of judges
spent many hours deliberating over the photos you sent in. We were blown away by your imaginative decorating! We were also
impressed by the number of submissions that featured groups of cookies, so while “cookie groups” wasn’t an original category, we
added it. Here are the first-place creations—they’re really works of art! You can see our second- and third-place winners at taste
ofhome.com/plus.
To freeze drop cookie dough, drop the dough in amounts recipe
calls for onto a baking sheet and freeze until solid. Once frozen,
place the cookies into a resealable plastic bag. When ready to
bake, let thaw on a baking sheet for 30 minutes before baking.
lemon lover’s cookies
PREP: 20 MIN. + CHILLING
BAKE: 10 MIN./BATCH + COOLING
YIELD: 3 DOZEN
Virginia Dillard
WHITMIRE, SOUTH CAROLINA
“These light cookies will melt in your
mouth—just the right sweet with a cup
of coffee or tea.”
3/4 cup butter, softened
3 Tbsp. sugar
2 tsp. lemon juice
1-1/4 cups all-purpose flour
1/2 cup cornstarch
1 tsp. grated lemon peel
LEMON FROSTING:
1/4 cup butter, softened
1 cup confectioners’ sugar
2 tsp. lemon juice
1 tsp. grated lemon peel
OPTIONAL GARNISH:
Additional grated lemon peel
In a small bowl, cream butter and sugar
until light and fluffy. Beat in lemon juice.
Combine the flour, cornstarch and
lemon peel; gradually add to creamed
mixture and mix well.
Shape into a 1-1/2-in. roll; wrap in plastic
wrap. Refrigerate for 1 hour or until firm.
Unwrap and cut into 1/4-in. slices. Place
2 in. apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until
edges are golden brown. Cool com-
pletely on pans on wire racks.
In a small bowl, beat butter until fluffy.
Add the confectioners’ sugar, lemon
juice and peel; beat until smooth.
Spread over cooled cookies; sprinkle
with additional lemon peel if desired.
Let stand until set. Store in an airtight
container.
DECEMBER/ JANUARY09 tasteofhome.com_57
ingood
Nothing
spreads holiday
cheer faster
than something
delicious from
the kitchen
chocolate-dipped
beverage spoons
PREP: 45 MIN. + CHILLING
YIELD: 2 DOZEN
Marcy Boswell
MENIFEE, CALIFORNIA
These make a delightful gift
when tied with colorful ribbon
and displayed in a holiday mug.
To set the chocolate quickly, chill
dipped spoons in the freezer.
1 cup milk chocolate chips,
divided
24 metal or plastic spoons
1 cup vanilla or white chips,
divided
Coarse sugar or chocolate
sprinkles, optional
In a microwave-safe bowl, melt
3/4 cup milk chocolate chips; stir
until smooth. Dip half of the
spoons into chocolate, tapping
spoon handles on the edge of
the bowl to remove excess
chocolate. Place on a waxed
paper-lined baking sheet. Chill
for 5 minutes or until set. Repeat
with 3/4 cup vanilla chips and the
remaining spoons.
Melt the remaining milk choco-
late chips; stir until smooth.
Pipe or drizzle over vanilla-
dipped spoons. Decorate with
coarse sugar if desired. Repeat
with remaining vanilla chips and
chocolate-dipped spoons. Chill
for 5 minutes or until set.
TIP:
Buy old spoons
at a thrift shop or
antiques store to add
an inexpensive “pop”
of style to this tasty
gift idea.
taste
tasteofhome
.com
KITCHEN-
CRAFTED
Find more delicious
gifts to make at
tasteofhome.com
/plus
gifts
DECEMBER/ JANUARY09 tasteofhome.com_59
fruitcake loaves
PREP: 25 MIN. BAKE: 1 HOUR+ COOLING
YIELD: 2 LOAVES (12 SLICES EACH)
JoAnn Huhn
CLEVELAND, WISCONSIN
“I got this recipe from my husband’s aunt.
Everyone likes it—even I do, and I was never
crazy about fruitcake before.”
2 pkg. (8 oz. each) pitted dates, chopped
1 lb. chopped candied pineapple
1 lb. red candied cherries
1/2 lb. walnut halves
1/2 lb. Brazil nuts
1 cup all-purpose flour
1 cup sugar
2 tsp. baking powder
Dash salt
4 eggs, separated
1 tsp. vanilla extract
In a large bowl, combine the dates, pineapple,
cherries and nuts. Combine the flour, sugar,
baking powder and salt; stir into fruit mixture
until well coated.
In a small bowl, whisk egg yolks until slightly
thickened. In another bowl, beat egg whites and
vanilla until stiff peaks form. With a spatula, stir
a fourth of the egg whites into egg yolk mixture
until no white streaks remain. Fold in remaining
egg whites until combined. Add to fruit mixture;
gently fold until blended. Pour into two well-
greased and floured 8-in. x 4-in. loaf pans.
Bake at 300° for 1 to 1-1/2 hours or until a
toothpick inserted near the center comes out
clean. Cool for 20 minutes before removing
from pans to wire racks. Cool completely.
Wrap tightly and store in a cool dry place.
Using a serrated knife, cut into slices.
spiced chai mix
PREP/TOTAL TIME: 15 MIN.
YIELD: ABOUT 5 CUPS MIX (26 SERVINGS)
Dee Falk
STROMSBURG, NEBRASKA
“ This recipe from my sister-in-law tastes great
with a cozy blanket and a good book!”
3 cups nonfat dry milk powder
1-1/2 cups sugar
1 cup unsweetened instant tea
3/4 cup vanilla powdered nondairy creamer
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
OPTIONAL GARNISH:
Whipped cream
In a food processor, combine all dry ingredi-
ents; cover and process until powdery. Store in
an airtight container in a cool dry place for up
to 6 months.
To prepare 1 serving: Dissolve 3 tbsp. of mix in
3/4 cup boiling water; stir well. Dollop with
whipped cream if desired.
Nutrition Facts: 1 serving equals 114 calories, 1 g fat (1 g saturated fat), 3
mg cholesterol, 75 mg sodium, 21 g carbohydrate, trace fiber, 5 g protein.
Diabetic Exchange: 1-1/2 starch.
PRESENTS
AMERICA’S
BEST
LOVED
RECIPE CONTEST
Y
O
U
C
A
N
W
I
N
$
2
5
,0
0
0
New this fall! Featuring a variety of recipes
prepared four ways: CLASSIC, LIGHT, TIME-
SAVER and SERVES 2. 429 new recipies and 450
new photos, 1,395 recipes total, complete with prep/
cook times, how-to’s and more!
One grand-prize winner
will receive $25,000!
Enter now at
TasteofHome.com/bestloved
So many ways to win!
Enter in any of 4 categories with
as many recipes as you want:
Our Biggest Recipe
Contest Ever!
One finalist from each category will be selected to
win a trip to the Taste of Home headquarters, including a
collection of Taste of Home cookbooks and $500 cash.
Do you have a favorite recipe that
family and friends ask for over and over?
Send it our way and enter for your chance to win!
ENTER YOUR
RECIPE NOW FOR
THE CHANCE TO
BE FEATURED IN
THE 3RD EDITION!
TIME-SAVER
Require less
effort to make,
less time to cook
SERVES 2
Scaled down to
make the perfect
amount for two
Enter by mail to: Taste of Home America’s Best-Loved Recipes Contest,
5400 S. 60th St, Greendale, WI 53129. For complete details
and contest rules, visit TasteofHome.com/BestLoved. Entries must
be received by midnight CST March 1, 2009. No purchase
necessary to enter or win. Contest opens July 21, 2008. Must be a
U.S. resident 18 or older to enter.
FINALIST PRIZING COURTESY OF LA MACCHIA TRAVEL 877-444-4547
CLASSIC
Tried and true
family favorites
LIGHT
Lower in
fat and calories
Create a sweet
winter fantasyland
with tips and tricks
fromthe undisputed
king &queen of
cupcakes
tasteofhome
<<EXCLUSIVE
60_tasteofhome.com DECEMBER/ JANUARY09
tasteofhome
.com
EASY
CUPCAKE
TREE
To create your own
inexpensive cupcake
tree, like the one on
our cover, go to
tasteofhome.com
/plus
DECEMBER/ JANUARY09 tasteofhome.com_61
Here at Taste of Home, the sight of abundant baked goods is common-
place. Recently, however, we watched simple cupcakes transform into a
winter wonderland, the likes of which we’ve never seen. Best-selling au-
thors of the book Hello, Cupcake!, Karen Tack &Alan Richardson, spent
a fewdays with us creating four one-of-a-kind beauties that you can make
at home—no special tools or talents required. Just bake your favorite cup-
cakes, have your favorite vanilla icing on hand and HAVE FUN!
FOR SNOWMEN,
YOU WILL NEED:
Coarse sugar
Chocolate wafers
Semisweet chocolate
chips and miniature semi-
sweet chocolate chips
Orange candy slices
Additional vanilla frosting
Blue food coloring, pearl
dragees, blue jumbo
sprinkles and edible glit-
ter, optional
FOR SNOWFLAKES,
YOU WILL NEED:
Clear decorator
sugar
Pencil, paper, scissors
and waxed paper
White candy coating
Blue decorator sugar
and edible glitter
TOMAKE
SNOWMEN:
Dip the top of each cup-
cake in coarse sugar; gent-
ly shake off excess sugar.
For stovepipe hats, use a
serrated knife to cut two
narrow strips from oppo-
site sides of each choco-
late wafer (above right).
Large center piece will
form crown of hat; one
strip will form the brim.
Add chips and mini chips
to form eyes and mouth.
Cut a small piece of
orange slice to form the
nose.
Stick brim of hat,
rounded side up, into top
of cupcake; insert hat
crown into the top edge.
Secure with additional
vanilla frosting. Color
frosting if desired; add a
decorative hat ribbon,
dragees and sprinkles as
desired. Sprinkle cupcakes
with glitter if desired.
TOMAKE
SNOWFLAKES:
Place decorator sugar in a
shallow bowl; roll top edge
of each cupcake in sugar
to form a decorative rim.
Set aside.
With a pencil and paper,
drawassorted snowflake
designs. Melt candy coat-
ing in a microwave-safe
bowl; stir until smooth. Add
candy coating to a small re-
sealable plastic bag; cut a
small hole in the corner.
Place waxed paper over the
drawings and pipe candy
coating over designs. Sprin-
kle with blue sugar and
edible glitter (above).
Refrigerate until set.
Gently lift candy flakes
fromwaxed paper; arrange
on cupcakes. Sprinkle with
additional edible glitter.
GET THE
BOOK!
Stop by shoptaste
ofhome.com to
order the book
Hello, Cupcake!,
filled with more
simple, fun and
eye-catching designs
62_tasteofhome.com DECEMBER/ JANUARY09
FOR POINSETTIAS,
YOU WILL NEED:
Clear decorator sugar
Winterfresh chewing
gum
Additional vanilla frosting
Yellow candy-coated
sunflower kernels
FOR STARS,
YOU WILL NEED:
Clear decorating sugar
Miniature silver dragees,
optional
Blue, clear and/or white
hard candies
Additional vanilla frosting
Blue decorator sugar
TO MAKE
POINSETTIAS:
Place decorator sugar in a
shallow bowl; roll top edge
of cupcake in sugar to form
a decorative rim. Set aside.
Using clean kitchen scis-
sors or a small sharp knife,
cut gum into leaf shapes of
various sizes. Pinch the
base end of each leaf,
forming a curved leaf
shape (above). Add frost-
ing to a small resealable
plastic bag; cut a small hole
in the corner.
Arrange leaves in a ran-
dom circular pattern on
top of each cupcake, work-
ing from the outer leaves
in. Press outer leaves into
top of cupcake; secure with
additional frosting as
needed. Continue adding
leaves and securing with
frosting to form a poinset-
tia. Gently press sunflower
kernels into the center.
TO MAKE STARS:
Place decorator sugar in a
small shallow bowl; stir in
miniature dragees if de-
sired. (Dragees are not
edible and are for decora-
tive use only.) Roll top
edge of each cupcake in
sugar to form a decorative
rim. Set aside.
Crush candies in desired
color to yield about 1 cup.
Place in a foil-lined 15-in. x
10-in. x 1-in. baking pan,
spreading candy to about
1/4-in. thickness. Bake at
350° for 3-5 minutes or
until melted. Meanwhile,
coat 6-8 star-shaped
cookie cutters with cook-
ing spray.
Remove pan from the
oven; press prepared cut-
ters into melted candy
(below right). Cool. Re-
move cutters just before
candy is set. (Reheat scraps
in the oven if desired.)
Add frosting to a small
resealable plastic bag; cut
a small hole in the corner.
Pipe frosting around
edges of stars; top with
decorator sugars and
miniature dragees as de-
sired. Press stars onto top
of cupcakes; secure with
additional frosting if
needed.
On your mark, get set, CUPCAKE!
How do you cupcake? Inspired by this festive feature, TOH will announce a Creative Cupcakes Con-
test next issue. The focus is on the appearance of your fun or fancy cupcake, not the recipe—although
we do want to know what you used to decorate it. Watch for details—including big cash prizes you can
win—in Taste of Home for February/March!
KAREN’S TIP:
Frost cupcakes
and then roll them
in sugar one at a
time. The sugar
will adhere better
to freshly iced
cupcakes.
tasteofhome
.com
CUPCAKE
CACHE
For behind-the-scene
photos of Karen and
Alan at TOH, more
of their tricks and
tips, plus recipes for
cupcakes to make
at home, go to
tasteofhome.com
/plus
SIGN IN, PLEASE
My grandmother started a tradition in our family: an autograph tablecloth. She’d
put out a solid-color tablecloth for guests to sign and date or add a special note.
Children traced their hands. Later, my grandma would embroider the signatures.
When the tablecloth was filled, she’d put out a new one, but the old ones came
out often to remind her of dinners shared with family and friends. I used this idea
at my wedding. Instead of a guest book, I had guests sign an ivory tablecloth
that I later embroidered in my wedding colors.
—Jennifer Barnhart
CHAMPAIGN, ILLINOIS
TEXAS
ROUNDUP!
For 5 years, field editor
Joan Hallford has hosted a
lunch and recipe swap for
her Texas on-line friends.
Read about their recent
get-together on Joan’s blog
(screen name “marinemom”)
at tasteofhome.com/
joanhallford.
H
O
ME
CLOSETO
CELEBRATI NG THE PEOPLE AROUND THE TASTE OF HOME TABLE
my mom’s best recipes
CLOSE TO
HOME
Send at least four recipes and background information to editors@tasteofhome.com
If we feature your mom’s meal, you’ll earn $75
RECALL YOUR
MOM’S BEST?
i
grewupin a hardworkingfarmfamily with bigappetites.
When the six of us gathered at the table, we always said
grace. Other than that, we didn’t talk much…unless we
asked someone to pass the chicken. There were never
leftovers, so our only concern was whether or not Mom
made enough for seconds! And we all wanted seconds of
her wonderful meals.
My mom, Edna Hoffman of Hebron, Indiana, was
raised on a farm, too. I don’t think she ever used a boxed
cake mix or a frozen dinner. She cooked from scratch.
And she’s never been afraid to try something new.
Her meals weren’t extravagant, but boy, were they
good! Hard work, especially at harvesttime, made
Mom’s cooking taste even better. While my two broth-
ers helped our dad, Marty, with farm work, my sister and
I helped Mom with canning, freezing and tending our
huge garden. We both learned from Mom in the
kitchen, but I picked up many of my skills in 4-H and at
school. Now I cook for my husband, Steve. We have
two grown daughters, Jamie and Kellie.
Mom’s been a Taste of Home field editor since the
premiere issue. Many of her recipes have been show-
cased in the magazine, as well as this favorite meal of
mine (at right). I hope you’ll give it a try!
fromscratch…
with love
HER MOM’ S GOOD COOKING WAS
THE REWARD AFTER A HARD DAY’ S WORK
By Joann Jensen (with
mom Edna Hoffman)
LOWELL, INDIANA
potato
vegetable medley
roast chicken
with oyster stuffing
chocolate ring cake
cherry gelatin salad
66_tasteofhome.com DECEMBER/ JANUARY09
tasteofhome.com tasteofhome.com
/
/
C
H
E
R
R
Y
G
E
L
A
T
I
N
S
A
L
A
D
R
O
A
S
T
C
H
I
C
K
E
N
W
I
T
H
/
/
O
Y
S
T
E
R
S
T
U
F
F
I
N
G
/
/
P
O
T
A
T
O
V
E
G
E
T
A
B
L
E
M
E
D
L
E
Y
PREP: 15 MIN. + CHILLING YIELD: 6 SERVINGS
1 can (15 oz.) pitted dark
sweet cherries
1 pkg. (3 oz.) cherry
gelatin
1 Tbsp. lemon juice
2 medium bananas, sliced
1/4 cup chopped pecans
Additional sliced banana
and chopped pecans,
optional
Drain cherries, reserving liquid in a 1-cup measuring cup; add
enough water to measure 1 cup. In a small saucepan, bring mixture
to a boil. Remove fromthe heat; stir in gelatin until dissolved. Stir in
lemon juice.
Cover and refrigerate until syrupy, about 40 minutes. Fold in the
bananas, pecans and cherries. Transfer to a 4-cup mold coated with
cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Garnish with additional banana and pecans if desired.
Nutrition Facts: 1/2 cup equals 169 calories, 4 g fat (trace saturated fat), 0 cholesterol, 35 mg
sodium, 34 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
6 small red potatoes,
quartered
16 baby carrots, halved
lengthwise
1 small onion, cut into
wedges
1/2 cup chicken broth
1-1/4 tsp. seasoned salt,
divided
2 medium zucchini,
chopped
2 Tbsp. minced fresh
parsley
In a 2-qt. baking dish coated with cooking spray, combine the pota-
toes, carrots, onion, broth and 1 tsp. seasoned salt. Cover and bake
at 400° for 30 minutes. Stir in zucchini and remaining seasoned salt.
Bake 10-15 minutes longer or until vegetables are tender. Sprinkle
with parsley.
Nutrition Facts: 3/4 cup equals 59 calories, trace fat (trace saturated fat), trace cholesterol, 424 mg
sodium, 13 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
PREP: 10 MIN. BAKE: 40 MIN. YIELD: 6 SERVINGS
3 squares (1 oz. each)
unsweetened chocolate,
chopped
1/2 cup boiling water
1 cup shortening
1-3/4 cups sugar
4 eggs
2 tsp. vanilla extract
2-1/4 cups all-purpose flour
1-1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 cup buttermilk
1-1/2 cups black walnuts
FROSTING:
6 Tbsp. butter, cubed
1/3 cup milk
1/3 cup sugar
2 squares (1 oz. each)
unsweetened chocolate,
chopped
1 Tbsp. light corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
/
/
C
H
O
C
O
L
A
T
E
R
I
N
G
C
A
K
E
In a small bowl, stir chocolate and boiling water until chocolate is melted; cool
for 10 minutes. In a large bowl, cream shortening and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla
and chocolate mixture.
Combine the flour, salt, baking soda and baking powder; add to the creamed
mixture alternately with buttermilk, beating well after each addition. Stir in
walnuts.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50
minutes or until a toothpick inserted near the center comes out clean. Cool for
10 minutes before removing frompan to a wire rack to cool completely.
For frosting, in a small saucepan, combine the butter, milk, sugar, chocolate,
corn syrup and salt. Cook and stir over low heat until blended. Remove from
the heat; stir in vanilla. Beat with a mixer for 15 minutes or until mixture be-
gins to thicken. Refrigerate until frosting reaches spreading consistency. Frost
top and sides of cake. Refrigerate leftovers.
tasteofhome.com tasteofhome.com
Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In
a small skillet, melt butter. Add celery and onion; saute until tender.
Stir in parsley and Italian seasoning. Place bread cubes in a large
bowl; add the butter mixture, oysters and 1/4 cup reserved oyster
liquid.
Just before baking, loosely stuff chicken with stuffing. Place breast
side up on a rack in a roasting pan; tie drumsticks together. Com-
bine melted butter and paprika; brush over chicken.
Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat ther-
mometer reads 180° for chicken and 165° for stuffing, basting oc-
casionally with pan drippings. (Cover loosely with foil if chicken
browns too quickly.)
Cover chicken and let stand for 10 minutes before removing stuff-
ing and carving chicken. Skim fat and thicken pan juices if desired.
1 can (8 oz.) whole
oysters
1/4 cup butter, cubed
1 celery rib, chopped
1 small onion, chopped
2 Tbsp. minced fresh
parsley
1/2 tsp. Italian seasoning
3 cups cubed bread,
lightly toasted
1 roasting chicken (6 lbs.)
1/4 cup butter, melted
1 to 2 tsp. paprika
PREP: 35 MIN. BAKE: 2 HOURS + STANDING
YIELD: 6 SERVINGS (4 CUPS STUFFING)
PREP: 30 MIN. + COOLING
BAKE: 40 MIN. + COOLING YIELD: 12 SERVINGS
Toll-Free: 1-800-344-6918
www.countrytours.com
Use Promotion Code #8096
*Savings cannot be combined with other offers.
Delightfully Different Vacations!
Also SAVE an
additional
$200.00
per person on
this Culinary Cruise
if you reserve
within 30 days.
Join other Taste of Home readers on a fun, flavor-filled vacation! You’ll
enjoy a relaxing, comfortable and worry-free getaway. Best of all, our unique
vacations bring the culture, lifestyle and natural beauty of each destination to life!
pack your bags! take a trip inspired
by your favorite food magazine!
great getaways
Flavor of Maine
Sample mouthwatering Taste of Home recipes made with the freshest
local ingredients. Marvel at Acadia National Park, where mountains,
islands and the sea come together in a spectacular visual feast!
Three departures, June and September 2009
¯
Culinary Cruise
Enjoy an exclusive Taste of Home cooking demonstration
in the ship’s state-of-the-art Culinary Arts Center. Savor
delicious receptions and shore excursions,
including a private lobster lunch!
One departure, August 29-Sept. 5, 2009
For complete tour itineraries and to reserve
your place, call or visit us on-line today!
Homecoming Weekend
Visit Greendale, Wisconsin, picturesque home of the world’s
#1 food magazine. Enjoy a Taste of Home cooking demon-
stration and savor a “taste tour” of Milwaukee’s charming
and historic German and Italian neighborhoods.
Three departures, August and September 2009
save
$50.00
per person when
you book within
30 days!*
NEW!
NEW!
68_tasteofhome.com DECEMBER/ JANUARY09
field editor favorites
Rachel Garcia
Arlington, Virginia
PERSONAL:
Rachel lives in the Wash-
ington, D.C. area with
husband Jamie; son
Jacob, 1; and dog “Chloe.”
Rachel is a journalist.
Jamie is an Army officer.
PASSIONS:
Traveling, hiking, garden-
ing, getting to know new
communities and neigh-
bors. “I am inspired by
the fabulous, strong mili-
tary families we’ve met.”
How has moving
influenced your
cooking?
When I was growing up,
my mother cooked tradi-
tional Jewish food. Now, I
learn new cooking styles
wherever we live— Geor-
gia, Colorado, Hawaii,
Louisiana and Virginia.
The most novel food was
in Hawaii, influenced by
Asian culture and abun-
dant fresh produce.
Does food help you
make new friends?
In the military commu-
nity, food is really inte-
grated into life. Potlucks
and teas are opportuni-
ties to get to know peo-
ple. The stories you hear
over meals and the vari-
ety of food shared are in-
credible. At neighborhood
luaus in Hawaii, we made
many friends we still
keep in touch with.
What’s special
about the recipes
you’re sharing?
They’ve all gotten great
feedback from friends
and family. I’ve tweaked
them and made them
time and time again.
What do you most
enjoy about cooking?
It’s very relaxing to create
different meals and put a
new spin on old favorites.
I love to bake cookies and
breads, too.
CLOSE TO
HOME
ONTHE
MOVE
Moving around the U.S. with the Army has shaped the
way this field editor cooks for her family
biscuit-y bell pepper
muffins
brown sugar
glazed salmon
curried sweet
potato latkes
DECEMBER/ JANUARY09 tasteofhome.com_69
cinnamon peach kuchen
70_tasteofhome.com DECEMBER/ JANUARY09
tasteofhome.com
tasteofhome.com tasteofhome.com
tasteofhome.com
C
U
R
R
I
E
D
S
W
E
E
T
/
/
P
O
T
A
T
O
L
A
T
K
E
S
B
I
S
C
U
I
T
-
Y
B
E
L
L
/
/
P
E
P
P
E
R
M
U
F
F
I
N
S
B
R
O
W
N
S
U
G
A
R
/
/
G
L
A
Z
E
D
S
A
L
M
O
N
/
/
C
I
N
N
A
M
O
N
P
E
A
C
H
K
U
C
H
E
N
1 Tbsp. brown sugar
2 tsp. butter
1 tsp. honey
1 Tbsp. olive oil
1 Tbsp. Dijon mustard
1 Tbsp. soy sauce
1/2 to 3/4 tsp. salt
1/4 tsp. pepper
1 salmon fillet (2-1/2 lbs.)
PREP: 15 MIN. BAKE: 20 MIN.
YIELD: 8 SERVINGS
In a small saucepan over mediumheat, cook and stir the brown sugar,
butter and honey until melted. Remove from the heat; whisk in the
oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
Place salmon in a large foil-lined baking pan; brush with brown sugar
mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish
flakes easily with a fork.
PREP: 20 MIN. COOK: 10 MIN./BATCH
YIELD: 24 LATKES
1/2 cup all-purpose flour
2 tsp. sugar
2 tsp. curry powder
1 tsp. baking powder
1 tsp. brown sugar
1 tsp. ground cumin
3/4 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. pepper
2 eggs, lightly beaten
1/2 cup milk
4 cups grated peeled
sweet potatoes
Oil for frying
In a small bowl, combine the first nine ingredients. Stir in eggs and
milk until blended. Add sweet potatoes; toss to coat.
Heat oil in a large nonstick skillet over medium heat. Drop batter by
heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5
minutes on each side or until golden brown, adding oil as needed.
Drain on paper towels.
2 cups all-purpose flour
2 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/2 cup cold butter
2 cans (15-1/4 oz. each)
peach halves, drained and
patted dry
1 cup packed brown sugar
1 tsp. ground cinnamon
2 egg yolks, beaten
1 cup heavy whipping
cream
In a small bowl, combine the flour, sugar, salt and baking powder; cut
in butter until crumbly. Press onto the bottom and 1-1/2 in. up the
sides of a greased 9-in. springform pan. Place pan on a baking sheet.
Arrange peach halves, cut side up, in the crust. Combine brown
sugar and cinnamon; sprinkle over peaches.
Bake at 350° for 20 minutes. Combine egg yolks and cream; pour
over peaches. Bake 25-30 minutes longer or until the top is set. Cool
on a wire rack. Refrigerate leftovers.
PREP: 25 MIN. BAKE: 45 MIN. + COOLING
YIELD: 10 SERVINGS
1/2 cup butter, cubed
1/3 cup finely chopped
green onions
1/3 cup finely chopped
sweet red pepper
1/4 cup finely chopped
sweet yellow pepper
2 eggs
2/3 cup sour cream
1-1/2 cups all-purpose
flour
2 Tbsp. sugar
1-1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. dried basil
1/4 tsp. baking soda
1/4 tsp. dried tarragon
PREP: 15 MIN. BAKE: 20 MIN.
YIELD: 10 MUFFINS
In a small skillet, melt butter. Add onions and peppers; saute until
tender. Remove from the heat; cool for 5 minutes.
In a small bowl, whisk eggs and sour cream. Stir in onion mixture
until blended. In a large bowl, combine the remaining ingredients.
Stir in sour cream mixture just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350°
for 20-25 minutes or until a toothpick comes out clean. Serve warm.
ALABAMA
Mary Dixson, Decatur
Lisa Francis, Elba
Mary Alice Brackin, Florence
Peggy Key, Grant
Charlotte McDaniel, Jacksonville
Lisa Allen, Joppa
Laura Tessier, Madison
Gloria Lowther, Mobile
Roxana Quarles, Ralph
Noble Yeager, Tuscaloosa
ALASKA
Cindi Paulson, Anchorage
Waunita Ann Roggenbuck,
Anchorage
Carol Ross, Anchorage
Anna Free, Fairbanks
Marg Austin, North Pole
ARIZONA
Sue Ross, Casa Grande
Lynne Beykirch, Green Valley
Diane Thompson, Nutrioso
Nicole Clayton, Prescott
Ann Perry, Sierra Vista
Edna Coburn, Tucson
Linda Lambert, Wittmann
ARKANSAS
Carolyn Kyzer, Alexander
Linda Emery, Bearden
Iola Egle, Bella Vista
Nicki Evans, Conway
Eva Hickman, Crossett
Frances Owens, El Dorado
Bettie Hartman, Fayetteville
Jacqueline Wilson, Gravette
Renee Gee, Hamburg
Donna Long, Searcy
Awynne Thurstenson,
Siloam Springs
Judith Gordon, Texarkana
Glenda Adams, Vanndale
CALIFORNIA
Peggy Louise Pruneau, Auberry
Susan Edwards, El Dorado
Lisa Bacon, Fontana
Keri Scofield Lawson, Fullerton
Tina Fox, Lake Arrowhead
Shirley Goehring, Lodi
Alcy Thorne, Los Molinos
Laurie Mace, Los Osos
Linda Svercauski, Murietta
Marina Castle, North Hollywood
H. Ross Njaa, Salinas
Ken Churches, San Andreas
Sandra Vanthoff, San Diego
Annette Traverso, San Rafael
Tiffany Mitchell, Susanville
Mary Jane Cantrell, Turlock
Billie Moss, Walnut Creek
COLORADO
Rally Van Ostrand, Aurora
Janet Lebar, Centennial
Nancy Schmidt, Center
Shelly Korell, Eaton
Ruth Fury, Dove Creek
Audrey Benson, Flagler
Cheri Eby, Gunnison
Phyllis Herlocker,
Highlands Ranch
Crystal Jo Bruns, Iliff
Jo Ann Honey, Longmont
Christine Halandras, Meeker
Judith Miller, Parker
Trina Benson, Stratton
Naomi Giddis, Two Buttes
Lucy Meyring, Walden
Betty Sitzman, Wray
CONNECTICUT
Jill Fellows, Coventry
Ellen Baczek Amodeo, Derby
Chava Karlovich, Monroe
Dennis Vitale, New Preston
Sue Smith, Norwalk
Chris Dolan, Seymour
Ruth Hartunian-Alumbaugh,
Willimantic
Betty Sparks, Windsor
DELAWARE
Traci Wynne, Clayton
Beth Satterfield, Dover
Jan Walls, Dover
Peggy West, Georgetown
Lisa Spiegel Westbrook,
Georgetown
Dot Swain, Milford
Cynthia Bent, Newark
Kimberley Pittman, Smyrna
FLORIDA
Kelly Ward Hartman, Cape Coral
Marjorie Carey, Freeport
Julia Livingston, Frostproof
Lillian Julow, Gainesville
Lynn Newman, Gainesville
Nancy Larkin, Maitland
Laura Wheeler, Malone
Allison Loo, Merritt Island
Diane Hixon, Niceville
Pat Hockett, Ocala
>> Last Christmas,
Barbara Carlucci of
Orange Park, Florida made
meals-to-go as gifts for
friends.
Kerry Dingwall, Ponte Vedra
Marsha Manley, Sebring
Kathy Kruse, Thonotosassa
Julie Hayden, Winter Park
Anna Minegar, Zolfo Springs
GEORGIA
Ann Chan, Atlanta
Hannah Lamb, Austell
Colette Jaworski, Buford
Jacqueline Graves, Cumming
Susan Auten, Dallas
Joyce Kramer, Donalsonville
Kay Rainwater, Fayetteville
Henrietta Brumbaugh,
Hiawassee
Merle Bates, LaGrange
Janis Garrett, Macon
Carolyn Griffin, Macon
Pat McLendon, Roswell
Laura Dierking, St. Marys
Tina Gay, Statham
HAWAII
Sharon Aweau, Kapolei
Shirley Watanabe, Kula
IDAHO
Mandy Saras, Boise
Donna Shipley, Boise
Glenna Tooman, Boise
Betty Albee, Buhl
Renae Moncur, Burley
Robin Falck, Eagle
Trisha Kruse, Eagle
Shannon Crowther, Franklin
Cindy Worth, Lapwai
John Nydegger, Lewiston
Donna Wall, Nampa
Raymonda Furness, Newdale
Brenda Clark, Rexburg
Signa Hutchison, Weiser
ILLINOIS
Marjorie Lampe, Campbell Hill
Jann Braun, Chatham
Stephanie Ward, Chicago
Rosella Bauer, Cissna Park
Denise Albers, Freeburg
Andrea Johnson, Freeport
Sue Mackey, Galesburg
Helen Suter, Golconda
Dixie Terry, Goreville
Julie Sterchi, Harrisburg
Kristi Starbuck, Highland
Kathy Hawkins, Ingleside
Mary Houchin, Lebanon
Millie Vickery, Lena
Kim Marie Van Rheenen,
Mendota
Kimberly Kronenberg,
Milledgeville
Donna Musser, Pearl City
Janet Mooberry, Peoria
Ann Schilling, Peoria
Florence Grawe, Quincy
Evelyn Kennell, Roanoke
Debbie Fisher, Royalton
Donetta Brunner, Savanna
Amber Sampson, Somonauk
Leona Kuhns, Sullivan
Patricia Rutherford, Winchester
INDIANA
Fancheon Resler, Bluffton
Martha Fehl, Brookville
Brandi Fentress, Chandler
Amy Church, Coatesville
Nancy Johnson, Connersville
Sonia Croucher, Decatur
Nancy Jo Leffler, Depauw
Shawn Robey, Evansville
Dolores Lueken, Ferdinand
Nancy King, Greenfield
Edna Hoffman, Hebron
Carolyn Gochenaur, Howe
Donna Lisby, Indianapolis
Pauline Miller, Indianapolis
Kathy Allen, Knox
Alma Dinsmore, Lebanon
Norene Wright, Manilla
Harriet Stichter, Milford
Joan Truax, Pittsboro
Karen Owen, Rising Sun
Bernadine Stine, Roanoke
Cynthia Kolberg, Syracuse
Maryellen Hays, Wolcottville
Ruth Burrus, Zionsville
IOWA
Midge Scurlock, Creston
Eunice Stoen, Decorah
Sharon Mensing, Greenfield
Linda Mullen, Guernsey
Tammy Neubauer, Ida Grove
Salina Bontrager, Kalona
Shirley Hochstedler, Kalona
Audrey Groe, Lake Mills
Patricia Staudt, Marble Rock
Mavis Diment, Marcus
Wendy Taylor, Mason City
Becky Ruff, McGregor
Sherry Adams, Mt. Ayr
Jo Groth, Plainfield
Sharon Holdiman, Waterloo
Dorothy Jennings, Waterloo
Marion Karlin, Waterloo
Jack Spratt, Webster City
Leona Luecking,
West Burlington
Gayle Olson, Winfield
KANSAS
Myra Innes, Auburn
Karen Ann Bland, Gove
Margaret Shauers, Great Bend
Heather Campbell, Lawrence
Kathy Kittell, Lenexa
Jeanette Urbom, Louisburg
Peggy Paul, Olathe
Pat Habiger, Spearville
Merrill Powers, Spearville
Melanie Eddy, Syracuse
Angela Oelschlaeger,
Tonganoxie
Linnea Rein, Topeka
KENTUCKY
Randal Wilson, Bellevue
Tammy Hensley, Canmer
Lucille Terry, Frankfort
Carlene Jolley, Fulton
Sherry Hulsman, Louisville
Naomi Cross, Millwood
Sally Grisham, Murray
Christine Johnson, Ricetown
Connie Bryant, Wallingford
Anna Jean Allen, West Liberty
Jill Evely, Wilmore
LOUISIANA
Sundra Hauck, Bogalusa
Blanchie Morrison, Elmer
Edith Betz, Ethel
Brenda Melancon, Gonzales
Pam Holloway, Marion
Kathleen Drott, Pineville
Betty Janway, Ruston
Sandi Pichon, Slidell
Codie Ray, Tallulah
Tonya Fitzgerald, West Monroe
MAINE
Kathi Grenier, Auburn
Emily Chaney, Blue Hill
Jan Buck, Buckfield
Audrey Nemeth, Chesterville
Kami Horch, Frankfort
Lee Ann Lowe, Gray
Susan Kanak, Moody
Cheryl Greeley, Pittsfield
Pam Brooks, South Berwick
Heidi Harrington, Steuben
Brenda Deveau, Van Buren
MARYLAND
Beverly Sprague, Baltimore
Margaret Adina O’Bryon,
Bel Air
Alice Krohn, Catonsville
Priscilla Weaver, Hagerstown
Debbie Wilkerson, Lusby
Charles Keating, Manchester
Rosemary Pryor, Pasadena
Nancy Saffield, Pasadena
Judith McGhan, Perry Hall
Barbara Davis, Salisbury
Betsy Hedeman, Timonium
Gail Buss, Westminster
MASSACHUSETTS
Joanie Elbourn, Gardner
Arden Billings, Greenfield
Christine Omar, Harwich Port
Charlotte Baillargeon, Hinsdale
Mary West, Marstons Mills
Maria Mulligan, Methuen
Nancy Lore, Rockland
Maria Regakis, Somerville
Kaye Gooch, Sudbury
Judith Sumner, Worcester
MICHIGAN
Patricia Thomet, Alto
Donna Mantha, Augusta
Ted Pottle, Berrien Springs
Peggy Burdick, Burlington
Lynn Miracle, Burton
Shirley De Lange, Byron Center
Teri Rasey-Bolf, Cadillac
Diane Pickel, Comstock Park
Connie Simon, Durand
Susan Falk, Eastpointe
Marti VanOrder, Evart
Deborah Amrine, Grand Haven
Casey Stellini, Grand Junction
Barb Ruis, Grandville
Jackie Riley, Holland
Anne Heinonen, Howell
Linda Knoll, Jackson
DiAnn Mallehan, Kentwood
Marcy Cella, L’Anse
Virginia Ferris, Lyons
Geraldine Grisdale, Mt. Pleasant
Shirley Beachum, Shelby
Jessie Strobbe, Smiths Creek
Kathy Dorman, Snover
Marsha Ransom, South Haven
Dona Erhart, Stockbridge
Winifred Winch, Wetmore
MINNESOTA
Joan Taylor, Adrian
Linda Nilsen, Anoka
Barbara Wellnitz, Ashby
Patricia Axelsen, Aurora
Sandy McKenzie, Braham
Judi Oudekerk, Buffalo
Mary Kay Morris, Cokato
Ann Botten, Courtland
Marlene Muckenhirn, Delano
Connie Johnson, Detroit Lakes
Tami Escher, Dumont
Renee Schwebach, Dumont
Helen Cluts, Eden Prairie
Deanna Richter, Elmore
>> Julianne Johnson of
Grove City, Minnesota
opened her own tea shop
this summer, showcasing
some of her recipes.
Katie Koziolek, Hartland
Mary Jo O’Brien, Hastings
Lucille Taylor, Luverne
Dotty Egge, Pelican Rapids
Kari Rosenow, Roseau
LaVonne Hegland, St. Michael
Dianne Bettin, Truman
Dawn Fagerstrom, Warren
Bethel Walters, Willow River
MISSISSIPPI
Anne Glidewell, Booneville
DeLois Douglas, Charleston
Shirley Glaab, Hattiesburg
Nancy Jernigan, Laurel
Linda Finn, Louisville
Rita Futral, Starkville
MISSOURI
Barbara Lovercamp, Alma
Linda Wilson, Anderson
Debbie Johnson, Centertown
Sasha Cummings, Hazelwood
Virginia Watson, Kirksville
Karren Chamberlain, Linn Creek
Bernice Morris, Marshfield
Sonja Blow, Nixa
Tammy Breen, O’Fallon
Marietta Slater, Thayer
Judy Marshall, Waverly
MONTANA
Donna Mantha, Augusta
Dixie Lee Harmon, Bainville
Nancy Fettig, Billings
Gail Kuntz, Dillon
Doris Galleske, Fairview
Jan Roat, Grass Range
Carolyn Weinberg, Hardin
Beverly Stiger, Helena
Joy Maynard, St. Ignatius
Janet Loomis, Terry
NEBRASKA
Ellen Teter, Arapahoe
Bonnie Myers, Callaway
Ina Schmillen, Elkhorn
Alice Tatro, Geneva
Deb Waggoner, Grand Island
Tami Kuehl, Loup City
Jenny Hughson, Mitchell
Judy Kamalieh, Nebraska City
Judy Katskee, Omaha
Amy Sauser, Omaha
Susan O’Brien, Scottsbluff
Joie Youngs, Scottsbluff
Dee Falk, Stromsburg
Betty Ruenholl, Syracuse
NEVADA
Karen Sikora, Dayton
Jenece Howard, Elko
Rebecca Jones, Henderson
Barbara Murphy, Incline Village
Nancy Beckerbauer, Las Vegas
Sharon Peterson, Las Vegas
NEWHAMPSHIRE
Nancy Gaver, Brookfield
Karen Clough, Danville
Colleen Palmer, Epping
Linda Harrington, Hudson
Inge Schermerhorn, Kingston
Margaret Drye, Plainfield
Tracy Weber, Swanzey
NEWJERSEY
Nancy Zimmerman,
Cape May Court House
Helga Schlape, Florham Park
Sally Treonze, Hillsborough
Roberta Strohmaier, Lebanon
DECEMBER/ JANUARY09 tasteofhome.com_71
Laura Tessier // MADISON, ALABAMA
FAMILYSTATS: Husband Roger owns an audiovisual and security company. Laura
is an administrative assistant. They have four cats.
“I have been cooking and baking since junior high and have grown to love themmore and more. I like to try new
recipes out on dinner guests. Often, I’ll try a new recipe and never make it again…just like my mom. My dad
used to complain that she would make wonderful dishes, but he’d never see them again! I have found several
Taste of Home recipes, however, that I use on a regular basis. My husband has compiled a ‘Top 5’ list of his fa-
vorite meals that I prepare; No. 1 is Chile Chicken Enchiladas.”
T A S T E O F H O M E
F I E L D E D I T O R S
around the corner
Taste of Home’s enthusiastic team of volunteer editors from across the U.S. and Canada shares recipes, cooking tips
and story ideas with our staff. Take a look...maybe one of them lives in your neighborhood!
Kelly Williams, Morganville
Stephanie Hanisak, Port Murray
Marie Forte, Raritan
Nancy Negvesky, Somerville
NEWMEXICO
Catherine Hayes, Albuquerque
Molly Seidel, Edgewood
Pamela Huntley, Grants
Carol Mead, Los Alamos
Terri Kearns, Roswell
Alpha Wilson, Roswell
NEWYORK
Sandy Starks, Amherst
Marilee Merle, Attica
Judy Losecco, Buffalo
Nancy Breen, Canastota
Margaret Gage, Cherry Valley
Michele Van Dewerker,
Cherry Valley
Rebecca Gage, Cobleskill
Janice Arnold, Gansevoort
Karen Buhr, Gasport
Helen Phillips, Horseheads
Cheryl Barney, Le Roy
Mary Malinowski, Lee Center
Frances Boise, Marion
Lucia Johnson, Massena
Linda-Ann Wargo,
North Massapequa
Estelle Keefer, Olean
Andrea Holcomb, Oxford
Darlene Markham, Rochester
Kristine Chayes, Smithtown
Penny Sands Fersko,
Staten Island
Susan Seymour, Valatie
Harmony Tardugno,
Vernon Center
Kathy Anderson, Wallkill
NORTHCAROLINA
Cindy Winter-Hartley, Cary
Katie Sloan, Charlotte
Doris Heath, Franklin
Mary Lou Robison, Greensboro
Paula Chewning Walls,
Greenville
Linda Thompson, High Point
Jane Needham, River Bend
Hilda Pardue, Ronda
Dorothy Baker, Southern Pines
NORTHDAKOTA
Jeri Dobrowski, Beach
Rita Christianson, Glenburn
Patricia Burris, Grand Forks
Ann Marie Moch, Kintyre
Marshelle Greenmyer-Bittner,
Lisbon
Lisa Morman, Minot
Lois Flaten, Ray
Carla Hodenfield, Ray
Marilyn Hodenfield, Ray
Sarah Goetz, Richardton
Lillian Domres, Towner
Elmeda Johnson, Williston
Trish Gehlhar, Ypsilanti
OHIO
Doris Taekett, Alger
Bev Spain, Bellville
David Klein, Berkey
Diane Turner, Brunswick
Sherry Masters, Cincinnati
Kimberly Rice, Cincinnati
Ruth Stoops, Cincinnati
Kim Wallace, Dennison
Freda Becker, Garrettsville
Carole Finney, Harrisville
Betty Spencer, Hopedale
Catherine Dawe, Kent
Linda Miller, Lowell
Debra Dohy, Massillon
Tammy Logan, McComb
Diane Shipley, Mentor
Ben and Arie Coblentz,
Millersburg
Polly Coumos, Mogadore
Marilyn Bick, Norwalk
Julie Mosier, Perrysville
Shirley Heston, Pickerington
Eldora Willford, Plymouth
Dolores Ann Thorp, Salineville
Robert Breno, Stongsville
Phyllis Jarman, Warren
Vikki Rebholz, West Chester
Lavonn Bormuth, Westerville
Pat Waymire, Yellow Springs
OKLAHOMA
Denise Vineyard, Ardmore
Barbara Shepherd, Edmond
Peggy Goodrich, Enid
Flo Burtnett, Gage
Kay Curtis, Guthrie
Stacey West-Feather, Jay
Donna Brockett, Kingfisher
Nancy Johnson, Laverne
Marcia Nelson, Ponca City
LaDonna Reed, Ponca City
Christine Eilerts, Tulsa
OREGON
Susan Snyder, Condon
Lynda Byrd, Dallas
Sherri Ann Gentry, Dallas
Lu Ann Kessi, Eddyville
Deb Darr, Falls City
Naomi Pollard, Gladstone
Mickey Turner, Grants Pass
Stephanie Hutchinson, Helix
Leann Meeds, Klamath Falls
Cathee Bethel, Lebanon
Sandra Geissel, Milton-
Freewater
Carolyn Allison, Pleasant Hill
Lynn Hartigan, Portland
Mary Anne Thygesen, Portland
Krista Frank, Rhododendron
Laura Nickles, Rosebury
Darlene Brenden, Salem
Carol Baker, Summerville
Marie Hattrup, The Dalles
Dala Johnson, Tualatin
Grace Dickey, Vernonia
Earlene Ertelt, Woodburn
Marilyn Paradis, Woodburn
PENNSYLVANIA
Sharon Allen, Allentown
Barbara McCalley, Allison Park
Betty Claycomb, Alverton
Millie Rogers, Annville
Janice Burkholder,
Chambersburg
Beth Ask, Cogan Station
Clarann Gafrarar, Columbia
Helen Hassler, Denver
Patty Kile, Elizabethtown
Rita Reifenstein, Evans City
Pat Rimmel, Ford City
Lena Esh, Gordonville
Charlotte Goldberg,
Honey Grove
Tina Repak, Johnstown
Laura Stoltzfus, Leola
Deb Moyer, Liberty
Bradley Moritz, Limerick
Patricia Mele, Lower Burrell
Karen Kreider, Manheim
June Sangrey, Manheim
Janet Thomas, McKees Rocks
Joyce Guth, Mohnton
Marlene Barker, Monroeville
Melody Mellinger, Myerstown
Mary Landis, New Cumberland
Elaine Anderson, New Galilee
Kathy Peters, North Versailles
Ann Nace, Perkasie
Joyce Daubert, Pine Grove
Debra Latta, Port Matilda
Catherine Cremers, Pottstown
Alta Rodgers, Pottstown
Cherie Sechrist, Red Lion
Pat Kreitz, Richland
Romaine Wetzel, Ronks
Darla Germaux, Saxton
Lucinda Walker, Somerset
Michelle Wise, Spring Mills
Nancy Foust, Stoneboro
Dolores Skrout, Summerhill
Sandra Johnson, Tioga
Ray Hoene, Tunkhannock
RHODE ISLAND
Julie Davis, Bristol
Yvette Carozza, Central Falls
Pat Medeiros, Tiverton
Barbara Lynch, West Warwick
SOUTHCAROLINA
Ruth Marie Lyons, Aiken
Kelly Ann Gray, Beaufort
Alaina Showalter, Clover
Brenda Leonard, Columbia
Katherine Moss, Gaffney
>>Lisa Varner of
Greenville, South Carolina
has Ph.D. degrees in both
nutrition science and clinical
psychology.
Jeanie Jenkins, Greenwood
Ollie Jackson, Inman
Claudia Grier, Lancaster
Lillian Heston, Leesville
Lynn Parnell, Lexington
Loretta Cergol, Myrtle Beach
Elizabeth Hunter, Prosperity
Melanie Thurston, Williamston
SOUTHDAKOTA
Joan Antonen, Arlington
NanCee Maynard, Box Elder
Pam Hofer, Carpenter
Nina Vilhauer, Mina
Maxine Smith, Owanka
Annette Hill, Pierre
Lisa Thomsen, Rapid City
Glenda Goldade, Seneca
Frances Poste, Wall
Roxy Wilfahrt, Watertown
TENNESSEE
Sue Ashford, Blountville
Vivian Walker, Crossville
Margaret McNeil, Germantown
Kathy Knight, Greeneville
Suzanne Whitaker, Knoxville
Kathleen Fuller, Murfreesboro
Sharon Manus, Smyrna
Andrea Bolden, Unionville
TEXAS
Christine Groves, Archer City
Sarah Woodruff, Austin
Tonya Jones, Brenham
Sue Broyles, Cherokee
Denise Baumert, Dalhart
Luann Carlson, El Paso
Jeanne Brady, Fort Worth
Susan Garoutte, Georgetown
>>Pat Stevens of
Granbury, Texas lived in
Philadelphia for 6 years
when her husband played
offensive lineman for the
Philadelphia Eagles.
Gay Nell Nicholas, Henderson
Rebecca Liao, Keller
Linda Rainey, Monahans
Ann Cousin, New Braunfels
Joan Hallford,
North Richland Hills
Mary Anne McWhirter, Pearland
Penny Spearman, Pickton
Marilyn Katcsmorak, Pleasanton
Mary Lou Roberts, San Angelo
Jackie Fremming, San Antonio
Billie Jeane Garner, Southlake
UTAH
Edie DeSpain, Logan
Paula Zsiray, Logan
Lesli Dustin, Nibley
Arlene Butler, Ogden
Lucile Proctor, Panguitch
Donna Higbee, Riverton
JoLynn Hill, Roosevelt
Barbara Birk, St. George
Rebecca Baird, Salt Lake City
Gaylene Anderson, Sandy
Debbie Mace, Sandy
Roni Goodell, Spanish Fork
Stacey Christensen,
West Valley City
VERMONT
Patricia Le Blanc, East Hardwick
Virginia Breitmeyer LaPierre,
Greensboro Bend
Harriet Dumas, Hartland
Joan Finley, Hartland
Patricia Bixby, Morrisville
Susan Greenall, Windsor
VIRGINIA
Margaret Wagner Allen,
Abingdon
Rachel Garcia, Arlington
Dorothy Showalter, Broadway
Teresa Mears, Chincoteague
Esther Shank, Harrisonburg
Carol Strong Battle, Heathsville
Rosemarie Forcum, Heathsville
Eugene Presley, Honaker
Angela Leinenbach,
Mechanicsville
Kyra Pulliam, Stephens City
Carrie Long, Suffolk
Virginia Gentry, Sutherlin
Theresa Morris, Toano
WASHINGTON
Bonnie Waliezer, Brush Prairie
Janis Plagerman, Ephrata
Margie Snodgrass, Gig Harbor
Patricia Crandall, Inchelium
Perlene Hoekema, Lynden
Alice and Jake Weber, Ritzville
Diane Sardeson, Seattle
Aljene Wendling, Seattle
Beverly Kearns, Selah
Marian Platt, Sequim
Carolyn Eastham, South Bend
Nina Hall, Spokane
Marty Rummel, Trout Lake
Janet Brinkman, Vancouver
Lila Scheer, Vancouver
Janie Cooper, Waterville
Tyffany Fries, Yakima
WEST VIRGINIA
Lori Daniels, Beverly
Cheryl Maczko, Eglon
Amy Short, Lesage
Jodi Zickefoose, Tallmansville
WISCONSIN
Janelle Lee, Appleton
Sue Gronholz, Beaver Dam
Amy Voights, Brodhead
Gloria Warczak, Cedarburg
Ruth Jungbluth, Dodgeville
Kathleen Taugher, East Troy
Dennis Dolan, Fitchburg
Stephen Baseley, Fond du Lac
Nancy DeMaster, Fond du Lac
Bernie Bellin, Franklin
Lisa Feld, Grafton
Jean Ecos, Hartland
Donna Gorman, Lone Rock
Holly Basford, McFarland
Gail Sykora, Menomonee Falls
Mari Anne Warren, Milton
Charlene Griffin, Minocqua
Jeanette Pederson, Monico
Darlene Alexander, Nekoosa
Lois Fetting, Nelson
Chris Kohler, Nelson
Carol Smith, New Berlin
Lauren Heyn, Oak Creek
Judy Skaar, Pardeeville
Ardyce Piehl, Poynette
Mark Trinklein, Racine
Linda Rock, Stratford
Doris Sather, Strum
Mary Steiner, West Bend
Darlis Wilfer, West Bend
WYOMING
Lulu Shuler, Cody
Jo Maasberg, Farson
Ardis Rollefson, Jackson Hole
Lori Coulthard, Laramie
Vera Reid, Laramie
Denise Smith, Lusk
Arlene Zerbst, Newcastle
Bonnie Hiller, Powell
Carolyn Walton, Smoot
Bobbi Miller, Thermopolis
ALBERTA
Connie Tiesenhausen, Demmitt
Florence Barnes, Drumheller
Lori Stefanishion, Drumheller
Orien Major, Hinton
Margaret Steacy, Lethbridge
Kathy Scott, Lingle
Karen Bourne, Magrath
Lise Thomson, Magrath
Ruth Ann Stelfox, Raymond
Frieda Meding, Trochu
BRITISHCOLUMBIA
Merle Dyck, Elkford
Leigh Moore, Heffley Creek
Deborah Maki, Kamloops
Doreen Martin, Kitimat
Danielle Belanger, Victoria
MANITOBA
Mina Dyck, Boissevain
Marge Reimer-Toews, Steinbach
Debbie Clark, Winnipeg
Linda Grienke, Winnipeg
NEWBRUNSWICK
France Couturier, Edmundston
Marilu Hynes, McLeod Hill
NEWFOUNDLAND
Joan Kane, Trinity
NOVASCOTIA
Lois Bent, Bridgetown
Celine Munroe, Guysborough
Wendy Dowling,
Queens County
Kelly Kirby, Westville
ONTARIO
Joannah Jarman, Almonte
Pat Roberts, Cookstown
Mary Ellen Agnew, Dundalk
Nancy Horsburgh, Everett
Linda Russell, Exeter
Wendy Masters, Grand Valley
>> Janet Tigchelaar of
Jerseyville, Ontario teaches
canning for the Royal
Botanical Gardens in
Hamilton.
Sarah Weber, Kitchener
Nancy Bergeron, North Bay
Elda Hall, Oro Station
Lois Taylor Caron, Ottawa
Janis Plourde,
Smooth Rock Falls
Raymonde Bourgeois, Swastika
Lynne Wilhelm, West Hill
PRINCE
EDWARDISLAND
Nancy Coughlin, Charlottetown
Tammy Clements,
Murray Harbour
QUEBEC
Anne MacWhirter, Hope
Diana Frizzle, Knowlton
Linda Johnson, Pointe Claire
SASKATCHEWAN
Betty Abrey, Imperial
Del Mason, Martensville
Carol Funk, Richard
Val Lefebvre, Rosetown
Norma Harder, Saskatoon
Peggy Gwillim, Strasbourg
72_tasteofhome.com DECEMBER/ JANUARY09
T A S T E O F H O M E
F I E L D E D I T O R S
Vol. 16, No. 6, December/January 2009 © Reiman Media Group, Inc., 2008. “TASTE OF HOME” (ISSN 1071-5878) (USPS 010-444)
(Canadian GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693.
“Periodicals postage paid at Greendale, WI and additional mailing offices.” Published bimonthly, by Reiman Publications, for people who love
practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media Group, Inc.
zterial in this publication may not be reproduced in any formwithout permission. “ POSTMASTER: Send address changes to Taste of Home,
P.O. Box 5294, Harlan IA 51593-0794.” Send undeliverable Canadian addresses to Canada_UPM_Harlan@cpmx.ca.
Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr., $23.98 CDN plus 5% GST or 13% HST, where
applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 51593-
0794. Allow 4-6 weeks.
Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-
6913; or E-mail Rpsubscustomercare@custhelp.com. For address changes, include both old and new addresses. If the Post Office alerts us
that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year.
Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among
the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To renew
your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913.
Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you
products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Serv-
ice Mailing List, P.O. Box 5294, Harlan IA 51593-0794.
Del Mason // MARTENSVILLE, SASKATCHEWAN
FAMILY STATS: Husband Arlie is a truck driver. Del is a sales representative.
“I enjoy creating recipes and concoct about six new ones each year. Appetizers are
my favorite because I love to entertain; we enjoy having friends over and serving appetizer buffets. Although
I have a huge cookbook collection, I can’t resist adding to it. When we travel, I pick up recipe books from the
countries we visit. I used to work for a publisher, typesetting community cookbooks…I was torn between typ-
ing and trying out the recipes!”
delivery
This group brings cookies and Christmas spirit
to holiday workers
very special
oday’s world is open for
business 24/7, so there are
always those who have to
work on holidays. Christmas is no
exception. From firehouses to gas
stations, many people sacrifice
time with family and friends to
fill the posts on Christmas Eve.
The fact hasn’t gone unnoticed
by the men’s group at Pittsboro
Christian Church in Pittsboro,
Indiana. For the past 4 years, with
help from the church’s women’s
group, dozens of cookies have
been delivered to those hard-
working men and women who
keep things running smoothly the
night before Christmas.
The women bake at least six
dozen cookies each and bring them
to church on December 24. After
services, the men’s group distrib-
utes the cookies to firehouses,
police stations, gas stations,
convenience stores and an urgent
care medical clinic. They don’t
have to wait long for the smiles.
“The workers are so grateful for
the homemade cookies,” says Joan
Truax, one of the bakers, who
makes at least 10 dozen cookies to
give away every year. “I just enjoy
sharing and giving people some-
thing they may not get very often.”
Here, Joan shares one of those
special cookie recipes with you.
gingerbread
people
PREP: 25 MIN. + CHILLING
BAKE: 10MIN./BATCH + COOLING
YIELD: 2-1/2 DOZEN
Joan Truax
PITTSBORO, INDIANA
6 Tbsp. butter, softened
3/4 cup packed dark brown sugar
1/2 cup molasses
1 egg
2 tsp. vanilla extract
1 tsp. grated lemon peel
3 cups all-purpose flour
3 tsp. ground ginger
1-1/2 tsp. baking powder
1-1/4 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
Icing and candies of your choice
In a large bowl, cream butter and
brown sugar until light and fluffy.
Beat in the molasses, egg, vanilla
and lemon peel. Combine the
flour, ginger, baking powder, cinna-
mon, baking soda, salt and cloves;
gradually add to creamed mixture
and mix well. Divide dough in half.
Refrigerate for 30 minutes or until
easy to handle.
On a lightly floured surface, roll
out each portion to 1/4-in. thickness.
Cut with a floured 4-in. ginger-
bread boy cookie cutter. Place 2 in.
apart on baking sheets coated with
cooking spray. Reroll scraps.
Bake at 350° for 7-9 minutes or
until edges are firm. Remove
to wire racks to cool
completely. Decorate as
desired.
DOYOUKNOWA COOK WHOCARES?
If you or someone you know cooks for a charitable, spiritual or
other cause, tell us about it at cookswhocare.com.
FIELDEDITOR
JOANTRUAX
ANDHUSBAND
HARLANSPREAD
HOLIDAY CHEER.
CLOSE TO
HOME cooks who care
t
DECEMBER/ JANUARY09 tasteofhome.com_73
2 Tbsp. olive oil
2 oz. pancetta or bacon, finely diced
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49-1/2 oz.) chicken broth
2 tsp. Italian seasoning
1 package (9 oz.) cheese tortellini
1 can (28 oz.) crushed tomatoes
in puree
8 oz. fresh spinach, rinsed,
stemmed and chopped
Salt and pepper to taste
1 cup freshly shredded
Parmesan cheese
Heat the olive oil in a Dutch oven
over medium heat. Add pancetta.
Cook until crisp. Add onion; cook 3-4
minutes or until soft. Add garlic; cook
1 more minute. Add broth and Italian
seasoning; bring to a boil and simmer
for 5 minutes.
Meanwhile, cook tortellini according
to package directions; drain. Add
cooked tortellini to soup mixture. Stir
in tomatoes and simmer 5 minutes.
Add spinach and cook just until
wilted. Season with salt and pepper.
Garnish with cheese.
holiday
tortellini soup
PREP: 15 MIN. COOK: 35MIN.
YIELD: 8 SERVINGS (2-1/2 QTS.)
Michelle Goggins
TASTE OF HOME COOKING SCHOOL
“Hearty and full of flavor, this Italian-
style soup freezes well if you want to
make it ahead or have leftovers to save
for another day.”
tasteofhome
.com
SOUP’S ON!
Visit our Recipe
Finder at
tasteofhome.com
to find thousands of
delicious recipes to
fit any mood.
one last bite
RECIPE INDEX
DECEMBER/JANUARY 09
APPETIZERS &
SNACKS
*Baked Veggie Chips ......... 37
*Brie Cherry Pastry
Cups.................................................. 41
*Chicken Littles....................... 33
*Chicken, Pear &
Gorgonzola Tarts ...................43
*Corn Cakes with Shrimp
& Guacamole ............................ 41
Crab Cakes with
Red Chili Mayo........................43
*Deviled in Disguise............ 33
Greek Pinwheels.....................45
Marinated Cheese................45
Mini Muffuletta........................ 41
Nacho Party Slices................43
*Olive & Roasted Pepper
Bruschetta.....................................43
Sesame Chicken Dip.......... 41
Southwest Egg Rolls &
Cool Avocado Dip...............45
Spiced Nuts.................................29
*Stuffed Baby Red
Potatoes .........................................45
*The ’Choke’s on You.........32
BEVERAGES
*Spiced Chai Mix...................59
BREADS, MUFFINS
& ROLLS
Biscuit-y Bell Pepper
Muffins............................................69
Chive & Lemon Biscuits...28
Deluxe Corn Muffins.......... 31
Fruitcake Loaves.....................59
BREAKFAST
*Banana Pancake
Snowman.......................................34
Sweet Potato Waffles.........29
DESSERTS
Cakes & Tortes
Chocolate Ring Cake.........65
Lemon-Filled Coconut
Cake..................................................22
Winter Fantasy Cupcakes
Poinsettia Cupcakes........62
Snowflake Cupcakes....... 61
Snowmen Cupcakes ....... 61
Star Cupcakes ......................62
Cookies & Bars
Florentine Cookie Bars .....55
Gingerbread People............ 73
Java Cream Drops................53
Lemon Lover’s Cookies....57
Mocha Nut Balls .....................56
Peanut Butter Cup
Cookies...........................................53
Sand Art Brownie Mix........34
Spiced Christmas
Cookies...........................................56
Sugar Doves...............................52
Miscellaneous
Apple Dessert Sauce..........28
Chocolate-Dipped
Beverage Spoons ...................58
Cinnamon Peach Kuchen..69
Cranberry Angel Parfaits. 23
Pies & Tarts
Cranberry-Cherry Lattice
Pie ..................................................30
Minty Ice Cream Pie...........23
MAIN DISHES
Brown Sugar Glazed
Salmon.............................................69
Buttermilk Pot Roast ........... 31
Creamy Chicken Noodle
Bake................................................... 19
Double-Cheese
Macaroni........................................ 18
Ham & Shells Casserole... 19
Mushroom-Blue Cheese
Tenderloin.....................................49
Orange Flank Steak.............48
*Pork Tenderloin with
Fig-Orange Glaze.................38
Roast Chicken with
Oyster Stuffing........................65
Roasted Veggie Pasta ........ 19
Seafood Kabobs......................48
Seafood Medley .....................50
*Sole with Shrimp Sauce..49
SALADS &
DRESSINGS
*Cherry Gelatin Salad.......65
SIDE DISHES
Curried Sweet Potato
Latkes ...............................................69
*Holiday Brussels
Sprouts ............................................38
*Potato Vegetable
Medley ............................................65
SOUPS, STEWS
& CHILI
Holiday Tortellini Soup...... 74
North Pacific Chowder.....50
Very Veggie Soup..................28
* RECIPE INCLUDES
NUTRITION FACTS
AWESOME
APPETIZERS
Our huge contest drew
almost 5,000 recipes!
We nibbled them down
to the 12 best just in
time for your holiday
parties.
MIXING BOWL
This fun, friendly
new section is cooks’
talk. Look for
holiday party tips…
garnishing ideas…
great gift ideas...
and more.
HOLIDAY
OPEN HOUSE
Popular make-ahead
entrees, festive meals
and desserts for Christ-
mas parties and winter-
time gatherings.
WINTER
FANTASY
CUPCAKES
Our cover “tree” of
treats is ripe for the
picking. Make one
clever design or all of
them to wow your
crowd!
COOK SMART
Quick, healthy, eco-
nomical, kid-friendly—
we’ve grouped these
regular features and
more into a bright,
helpful section.
P. 39
P. 10
P. 17
P. 60
P. 27
37 65 33 50
53 18 29
WHAT’S
NEW
THIS ISSUE!
CLIENT: Campbell Soup Company
PRODUCT: Swanson Moist & Savory Stuffing
JOB#: P86612
SPACE: Full Page: 4/C
BLEED: 9.5 in x 11.625 in
TRIM: 7.75 in x 10.5 in
SAFETY: 6.875 in x 9.75 in
GUTTER: None
PUBS: Various Publications
ISSUE: None
TRAFFIC: Donna Mendieta
ART BUYER: Kathy Lando
ACCOUNT: Allison Kendro
RETOUCH: None
PRODUCTION: Len Rappaport
ART DIRECTOR: Ron Palumbo
COPYWRITER: None
This advertisement was prepared by BBDO
New York
Fonts
DIN (Black, Medium, Black Italic, Regular, Medium Italic, Bold), Univers (65 Bold, 55
Roman), ITC New Baskerville (Roman), Bembo (Regular, Extra Bold), Helvetica Neue
(93 Black Extended)
Graphic Name Color Space Eff. Res.
generations.psd (CMYK; 385 ppi), Stuffing.psd (CMYK; 925 ppi), BANDshield.
psd (CMYK; 533 ppi, -859 ppi), Swanson_S_Logo_new.ai, Chicken Broth_open.psd
(CMYK; 1984 ppi), NewMoreChickenFlavor_logo.ai
Filename: P86612_CS_CBR_V20_R1.indd
Proof #: 20 Path: Macintosh HD:Users:james:Deskt...1 Folder:P86612_CS_
CBR_V20_R1.indd
Operators: James / Adrienne B
Ink Names
Cyan
Magenta
Yellow
Black
Created: 8-15-2008 2:27 PM
Saved: 8-15-2008 2:27 PM
Printed: 8-15-2008 2:29 PM
Print Scale: None
6H<DD96HNDJGBDI=:GÉH#
6C9=:GBDI=:GÉH#
6C9=:GBDI=:GÉH#
6C9###
I =: H : 8 G : I > H H L6 CH D C 7 G DI =
®
Ior more recipes visit 5wansonBroth.com
©

2
0
0
8

C
S
C

B
r
a
n
d
s

L
P
SWANSON
œ
BD>HI6C9
H6KDGNHIJ;;>C<
Prep: 20 minutes
Bake: 30 minutes
Makes: 11 servings
2
1
/
2
cups Swanson 0hicken Broth
IRegular, Natural Goodness
TM
eh 0ertiñed 0rganicJ eh eh
0enerous dash ground black
pepper
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 pkg. I1ó ounceJ Pepperidge Farm
®

Herb 5easoned 5tuIñng
&# Heat the broth, black pepper,
celery and onion in a 3-quart
saucepan over medium-high heat
to a boil. Reduce heat to low. 0over
and cook 5 minutes or until the
vegetables are tender. Add stuIñng
and mix lightly.
'# 5poon the stuIñng mixture into
a greased 3-quart casserole dish.
0over and bake at 350ºF.
30 minutes or until hot.
Trusted for
generations, the
secret to perfect
holiday stuffing is
Swanson broth. Swanson Swanson
X1A
S:6.875 in
S
:
9
.
7
5

i
n
T:7.75 in
T
:
1
0
.
5

i
n
B:9.5 in
B
:
1
1
.
6
2
5

i
n
HIGH RES ART
PRINTED ON LASER
CMYK/LINKS CHECKED
VERSION 17