Taste of Home - December 2013 USA

©Inter IKEA Systems B.V. 2013

EKTORP sofa

499

$

Imagine if all that you needed for the holidays was all at one place. From ornaments to ottomans, everything comes together at IKEA. IKEA-USA.com/celebrate EKTORP sofa $499 Cotton, linen, viscose/rayon and polyester removable cover. Imported. Requires assembly. Svanby gray. EKTORP has a 10-year limited warranty. See IKEA store or IKEA-USA.com for details. Valid in US IKEA stores. See IKEA store for country of origin information.

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HOLIDAYS During the holidays, the kitchen hosts a revolving door of guests. These Unilever recipes serve up simple and festive flavors for holiday gatherings.

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YOUR HOLIDAY

Stock up on these essentials to create easy and delicious crowd-pleasers.

PREP TIME: 10 minutes + 2 hours chilling YIELD: 4 cups 10 oz./300 g frozen chopped spinach, cooked, cooled and squeezed dry 16 oz. sour cream 1 cup Hellmann’s® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix 8 oz. water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional) Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

PREP TIME: 10 minutes YIELD: 6 servings

COOK TIME: 30 minutes

4 Tbsp. Country Crock® Spread, melted, divided 1 cup 2% milk 8 ounces dry rotini pasta, cooked and drained 2 cups diced cooked chicken 4 cups assorted frozen vegetables, thawed 2 1/4 cups finely shredded low fat cheddar cheese 1/4 cup plain dry bread crumbs 1 Tbsp. grated Parmesan cheese Preheat oven to 400°. Combine 3 tablespoons Country Crock® Spread, milk, rotini, chicken, vegetables and cheddar cheese in 8” baking dish. Combine bread crumbs, Parmesan cheese and remaining Spread in small bowl; sprinkle over top of casserole. Bake until heated through and crumbs are toasted, about 30 minutes.

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PREP TIME: 20 minutes YIELD: 8 servings

COOK TIME: 60 minutes

30 oz. ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 eggs 1 jar Bertolli® Tomato & Basil Sauce 1 jar Bertolli® Alfredo Sauce 12 lasagna noodles, cooked and drained Preheat oven to 375°. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside. Combine Sauces in medium bowl. Spread 1 cup sauce mixture in 13 x 9” baking dish. Layer 4 lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 50 minutes. Remove foil and bake until bubbling, about 10 minutes. Let stand 10 minutes before serving.

PREP TIME: 5 minutes YIELD: 12 servings

COOK TIME: 30 minutes

1 box (16.5 oz.) chocolate cake mix 1 cup Hellmann’s® or Best Foods® Real Mayonnaise 1 cup water 3 eggs 1 tsp. ground cinnamon (optional) Preheat oven to 350°. Grease and lightly flour two 9” round cake pans; set aside. Beat cake mix, Hellmann’s® or Best Foods® Real Mayonnaise, water, eggs and cinnamon 30 seconds in large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans. Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. Remove cakes rom pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.

re C LI FA IPe Ke m S YOILIeFrO Ur S m S

Contents Cooking, Caring & Sharing

®

Peppermint Crunch Christmas Cookies, page 83

THE

Home for THe issuE Home cooks couldn’t be more generous with their best recipes for cookies, casseroles, feasts and fast fixes. This year, give your family the gifts of satisfied smiles and happy hearts.

Gingerbread People, page 70

deCember 2013

63 Cook Smart

46 Contest

Celebrate

22

home sweet home

42

munCh & minGLe

26

JoLLy in a Jiffy

50

five-inGredient hoLiday

31

38

Four Field Editors teamed up with our Test Kitchen to build the sweetest gingerbread houses on the block. Set the timer for homespun dishes that go from fridge to fork in 30 minutes or less. a LiGht winter’s meaL

Warm up the slow cooker. These healthy suppers are done when you step in the door. GLuten-free made easy

An Ohio mom takes gluten out of the cookie equation so the whole family can enjoy.

81

Classic appetizers with fabulous flavors make just-right starters for passing around at your holiday party this year.

An entire feast of dishes worthy of a celebration, each made with five ingredients or fewer.

54

62

69

89

100

snowy suPPer, with Love

A Colorado family brings tradition and a personal twist to cold-weather suppers.

103

PoPs of Good Cheer

106

sides to CeLebrate

your very merriest Christmas ever

110

Give santa some suGar

triPLe treat

In Every Issue

CasseroLes to Carry

Good cooks bring you their best—creamy, saucy, meaty and altogether irresistible— potluck take-alongs.

From the eggnoggiest to the snickerdoodliest, readers’ recipes for the ultimate in Christmas eats are here.

85

Looking for some winning ways to fill a warm and flaky crust? Dig into 12 of our readers’ best.

Close to Home

wake-uP wonderLand

The presents can wait. You’ve got these breakfast miracles to share with the family.

Prized Pies

Turn one decadent homemade brownie recipe into three fun and festive treats.

7 9  49 118  120

This Kansas City reader’s sweet take on classic popcorn balls gets the kids in on the fun. Spread the love of wholesome food with an Illinois mom’s fill-you-up veggie sides. Just add a glass of milk (and some yuletide love) to Field Editors’ favorite cookie recipes.

Table Talk Mixing Bowl Tasty 10 Recipe Index Recipe Swap

ON OUR COVER

Have a sweet holiday. Make it merrier by sharing homemade treats including Christmas Tree Brownies (page 86), Peppermint Crunch Christmas Cookies (page 83) and Gingerbread People (page 70). Photographer: Grace Natoli Sheldon | Set Stylist: Stephanie Marchese | Food Stylist: Sue Draheim Christmas Tree Brownies: Frosted with Royal Icing (page 70) and decorated with “candy canes” cut from StackerMallows using R&M 1848 Christmas Linzer Cookie Cutter Set, amazon.com $15.

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tasteofhome.com december 2013

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join the fun!

Diane Smith of Pine Mountain, Georgia, shows off her Meaty Slow-Cooked Jambalaya, page 36. Share your top recipes and you might be featured, too: tasteofhome.com/submit. 6

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Diane Smith

Table Talk

Make Homemade Memories There’s no time like the holidays to gather around the food!

A

few months ago, we asked you to share your favorite winter food memories on facebook. they were delightful (and sometimes hilarious, too). Reader Julie Hershkowitz of St. George, Utah, told about a “snowball fight” she had as a kid with her mom, brothers and cookie dough—what a huge, fun mess. Cooks who care, like Michelle “Momma D” Dentremont in Port Hueneme, California, and Michelle Pippen of Hohenfels, Germany, told of delivering yummy baked goods all over their communities. In other Taste of Home families, Christmas breakfast is a big deal. The recipes you share are magical. Easy Eggs Benedict Casserole, Golden Danish Twists, Black Forest Waffles—yum! It doesn’t matter if you sit down to your meal wearing a Christmas sweater (don’t we all have one?) or your comfiest pj’s, it’s the good food that gets all of us into a festive mood.

love is the best gift!

So many of you received your first Taste of Home subscription as a gift. Share your favorite magazine for Christmas with people you love! It’s easy, right now, at tasteofhome.com/gift. The iPad edition has fun interactive extras plus instant recipe sharing with friends and family. More at tasteofhome .com/mobile.

So there’s no better time than now to carve a batch of brownies (page 85) into a tree, two wreaths or a herd of reindeer. Or build a gingerbread house—the simple kind, with graham crackers, ready-made frosting and candies galore. Our Field Editors share their best tips (page 22). Did you know it’s easier to decorate the walls first, then put them together? Oh, don’t miss the Caramel Snickerdoodle Bars (page 77) that made us all weak in the knees here—we’re better people just for knowing how to bake them now! Thanks to Niki Plourde in Gardner, Massachusetts. Here’s wishing you a holiday season filled with surprise and delight. P

Catherine Cassidy EdITor-In-ChIEf

On this Page Black forest Waffles, page 57; reindeer Brownies, page 86; Caramel Snickerdoodle Bars, page 77; Christmas Graham houses, page 22. december 2013 tasteofhome.com

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ADVERTisEmEnT

Holiday Joy This is the kind of one-stop shopping I can’t resist when I have my holiday list in hand. A cartful of ingredients and dinner’s on its way. Add a prime rib like that above for a flavorpacked entree that’s incredibly easy.

Stars of the Season

For this family cook, the best recipes always start with the freshest ingredients. My first trip to Sam’s Club® was with my mother and my sister Jan. The club in Concord, California, had just opened and I was in town to visit. Whenever the Cassidy women are together, we always shop. What we found on that first Sam’s Club shopping trip keeps us all coming back: great prices on incredibly fresh food in sizes that feed the whole family. My mom is a terrific cook—just thinking about her famous prime rib and apple pie conjures up

heavenly aromas. She taught me so much about cooking, but the two most important lessons were having recipes you can trust to work and using fresh ingredients. As editor-in-chief of Taste of Home, I get to know and love the recipes that you share with us and that are tested here in our Test Kitchen. And as a Sam’s Club member, I know I can find fresh, seasonal ingredients to make these recipes shine. That’s why I’m so excited that Taste of Home has teamed up

with Sam’s Club. Together, in our magazines and on our websites, we’ve shown how pairing family-favorite recipes with the top-notch food you find at Sam’s Club—from gourmet cheeses to fresh-picked fruits and vegetables to choice meats and seafood—makes for meals families love. Turn to page 42 for festive and irresistible appetizer ideas. And on page 50 find a special five-ingredient holiday feast. Along with the recipes, you’ll find helpful entertaining tips from Sam’s Club to make an impressive holiday menu. Have a warm and happy holiday! —CaTHerine Cassidy editor-in-Chief, Taste of Home

Tweet Treats Give your backyard buddies a wing up this winter. Trim the trees outside with these easy homemade birdseed ornaments.

r fliT ovnee x T e h T To r page fo

ChrisTmas robins: istockphoto.com/kimikodate

a simptloe how -

december 2013 tasteofhome.com

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MIXING BOWL

1. Go loopy Tie ends of each ribbon section together to form four loops for hanging. You’ll need these later.

2. Stir away Mix gelatin with ½ cup boiling water. Stir well to dissolve, then add to birdseed, continuing to stir well. If mixture is watery, add more seed until it’s stiff but sticky.

3. Make the mold Place cookie cutters an inch apart on the prepared baking sheet. Lightly coat each cutter with cooking spray. Fill each halfway with birdseed mix.

4. Press tight Place knotted end of each ribbon loop on top center of each cutter. Then fill with more mix until loop is secured. Firmly press the mix with back of spoon to compact.

Food on the Fly

Birdseed Ornaments Deck out your yard—and wait for chirps of joy.

What You Need ɡ 4 ft. of 1/4-in.-wide ribbon, cut into 12-in.-long sections ɡ 1/2 oz. unflavored gelatin powder (or 2 envelopes of Knox) ɡ 11/2 cups birdseed ɡ Baking sheet lined with waxed paper ɡ Four cookie cutters of any shape (roughly 4 in. x 4 in.) ɡ Cooking spray Makes: About four 4-in.-square cookie-cutter ornaments.

5. Hang it up After a few hours, coax each birdseed ornament onto fresh waxed paper. Let dry, flipping every so often, for 72 hours or until hard. Hang ornaments outside in trees.

products to try

$

10

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tasteofhome.com december 2013

FrOStIN’ FuN

Bake up merry moods with fun cake fixings: Duncan Hines Limited Edition Holiday Velvets or Pillsbury Holiday Funfetti Garland Green Vanilla Frosting. In most grocery stores.

MIXING BOWL

GIFT GUIDE

a one’s T hi s e r n e t c a b n on. g s au v i

Santa’s (Kitchen) Helper Help your favorite home cook juggle the holiday feast with The Orange Chef’s dishwasher-safe iPad Stand. theorangechef.com $35

toast the Hostess Tuck this new wine to share into a sack of presents. A tower of four disposable wineglasses from Stack wines equals one 750 ml bottle. drinkstack.com $13

A Christmas Cookie Brighten the face of any A Christmas Story fan with a leg-lamp cookie cutter—or a batch of leg-lamp cookies! neatoshop.com $6

GIfted GIvING

Put these affordable and oh-so-thoughtful gifts on your holiday shopping list to make your special someone say, “Wow!”

Placemat Picasso Kids can draw their own comic strips or dream up a crocodile’s favorite foods on the paper placemats in this collection of nine kid-friendly designs. laurenceking.com $13

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tasteofhome.com december 2013

Chopstick training Wheels The chopstick-newbies in your family will eat like pros with Fred & Friends’ soft, washable Chopstick Kids. They’re really fun for grabbing French fries.

amazon.com $8

A Stocking for Sparky Treat your canine pals to a BarkBox of carefully selected goodies. The excitement of new chew toys will keep ’em busy while you entertain. barkbox.com $29

Pasta Pageant Bring Christmas spirit to your home cooking with snowmanor Santa Claus-shaped pasta from the Pasta Shoppe. Add the shapes to any soup, salad or casserole for a special supper.

Treat Tray On Christmas Eve, add cookies to this tiny “house” flashcards tray and Santa will feel right at home.

Baby, It’s Cold Outside Keep your lasagna warm all the way to Grandma’s house. Vonny’s cute-as-can-be casserole carrier comes in fun patterns that dress up anything you’re toting to a potluck.

Follow Your Nose This book is beyond fun—and makes it easy to choose wines you’ll love. Add The Essential Scratch and Sniff Guide to Becoming a Wine Expert to a friend’s coffee table collection.

pastashoppe.com $6

vonny.com $48

rosannainc.com $18

hmhco.com $20

rake-you It ’s a m nilla kit! own va

Homemade for the Holidays Yup, you can make (or gift) your own vanilla extract. Add premium vodka to Salt Sisters’ Vanilla Infusion Kit’s Grade A beans and store for a few months. Use it in your favorite recipes. saltsistersonline.com $27

Snug Mugs Give the gift of warm winter nights with an assortment of holiday teas. The red-ribbon gift box is a super-cozy stocking stuffer. republicoftea.com $6

BLOGGERS WE ♥

Brown Butter Baked doughnuts—yes, please! Find the recipe on Joy’s blog, joythebaker.com.

joy wilson

Joy to the Kitchen

There are a lot of people who are sweet on 32-year-old baker Joy Wilson. She has published a popular cookbook (with a second out this fall) and has been lauded by the Times of London for her blog joythebaker.com, named one of the top 50 food blogs in the world. For Taste of Home readers, Joy shares some baking secrets, like her special ingredient for banana bread. We noticed you use browned butter often. In cookies. Cakes. Doughnuts. Pancakes. Bread. What’s your favorite way to sneak browned butter into a recipe? Browning butter really does make butter better. I love adding it to doughnuts. And to quick bread recipes like banana bread with spices and walnuts. The browned butter adds extra richness and melds perfectly with the hearty walnuts and sweet bananas. Mini loaves make great hostess gifts!

It isn’t Christmas without… Dad’s sweet potato pie. He’s been making it my whole life. I feel related to it in some strange sort of way. He adds a lot of ground coriander to it— a teaspoon or two. It’s his signature. The coriander adds a unique flavor and is super aromatic. How do you spice up decorated cookies? Everyone asks me what makes my sugar cookies taste so special. I like to fancy them up by adding fresh vanilla bean, or orange or lime zest, to the sugar before it goes into the batter. Find Joy’s first cookbook on amazon.com. “I packed it with all the love and sugar I could muster,” she says.

Joy’s Browned Butter

In a saucepan, melt ¾ cup (1½ sticks) unsalted butter over medium-low heat. Butter will begin to foam and crackle as it melts, but will quiet down quickly. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove from the heat and transfer to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Makes: Just over ½ cup of browned butter. —joy wilson london, UK

?

Did you know?

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

MIXING BOWL

cooks who care

Sharing Season

I package them individually so the volunteers merely have to pass them out with dinner. My daughters go with me to deliver them.

Follow the lead of these big-hearted readers who know that feeding hungry stomachs— and spirits—is a goodwill gift that fits anyone.

—MIcheLLe PIPPeN HoHenFeLS, GermAny

My husband is a Navy Seabee, and his guys know that our house is always good for a meal. The Seabees especially love the homemade cookies I send when they’re field training. Some of these young men are far from home for the first time in their lives, so having people they can count on for company and home cooking means a lot. —MIcheLLe “MOMMa D” DeNtreMONt Port Hueneme, CA

One of my favorite ways to give back is to bake Christmas cookies for the local soup kitchen. Last year, when we lived in Fort Benning, Georgia, I made eight varieties, including decorated sugar cookies and pinwheels.

HIDDen oBJeCt Find the green gift!

My family and I make bag lunches that we take to the homeless who live under the bridges and in the parks of Pittsburgh. I’ve also had the pleasure of serving and cooking at a local rescue mission that serves supper to 250 hungry souls during the coldest months. In turn, we’ve made many wonderful new friends because of our willingness to give help wherever needed. —rONI LaWtON InDuStry, PA

Our children enjoy attending the local rodeo, but some of the other kids there don’t have the extra money to spend at the concession stand. So each time we go, I whip up a bunch of snacks and hand them out. If we’ve got it to give, why not share it? —JessI MaPLe mIAmI, oK

Locate the green gift in the pages of this magazine and you could win a new cookbook from Taste of Home. Find it? tell us where by going to tasteofhome.com/hiddenobject. 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. In our November 2013 issue, the turkey was hidden on page 42.

Pancakes yesterday. Holiday egg bake today.

What’s inside your box of Bisquick?

e Impossibly Easy Holiday Breakfast Bake 2 (12 oz.) pkg. bulk pork sausage 1 c. chopped bell pepper 1/2 c. chopped onion 3 c. frozen hash brown potatoes 2 c. shredded Cheddar

1 c. Original Bisquick® mix 2 c. milk 1/4 tsp. pepper 4 eggs

1. Heat oven to 400°F. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 13 x 9 baking dish.

Make-ahead recipe

2. Stir Bisquick mix, milk, pepper and eggs. Pour into baking dish. 3. Bake uncovered 40-45 min. Sprinkle with remaining cheese. Bake 1-2 min. until melted. Serves 12.

Find more power to WOW at bisquick.com © 2013 General Mills.

1 March of the Penguins!

Create your own colony ( yup, that’s the real term) by using a large gumdrop for the body, a small gumdrop for the head, a sour rope for the scarf, and sliced-up jellybeans for the wings, feet and beak. Snip the ends of thin black licorice for the eyes.

2

3

Take 3

Marshmallow Mash-up 1 Sno-Glo Tree Using short toothpicks, attach regular-size marshmallows and gumdrops—arranged to look like lights—to a foam topiary tree cone, available at most craft stores. 2 no-MelT IGloo CupCake For the dome, place an unfrosted, unlined cupcake upside down on a serving

plate. Cover with whipped topping and decorate with mini marshmallows. For the door, cut a marshmallow in half, then make a hole with an apple corer. 3 Good-enouGh-To-eaT Garland String marshmallows of varying sizes and fresh cranberries with fishing line and a needle.

december 2013 tasteofhome.com

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INTroducINg

A new way to save! Taste of Home fans get even more to love with Taste of Home Plus. As a member of Taste of Home Plus, Jennifer knows that belonging just makes good sense. She enjoys full one-year subscriptions to both of our popular, recipe-packed cooking magazines (Taste of Home and Simple & Delicious) for less than what others pay…

 Taste of Home Plus is

THE ULTIMATE VALUE! Now I enjoy both Taste of Home and Simple & Delicious...plus cookbooks, discounts and more! 

Free shipping & free money to spend at ShopTasteofHome.com. Up to 50% savings at hundreds of local and national retailers. Gorgeous, hardbound Taste of Home cookbooks, with family favorites like festive Grasshopper Cheesecake below.

—Jennifer H. TasTe of home plus member

Discover what smart shoppers like Jennifer know. Start saving instantly when you visit tasteofome.com/plus today!

maKe aheaD Holiday deSSerT

as seen in TasTe of Home CHrisTmas 2013

Grasshopper Cheesecake PreP: 25 min.+ chilling • MakeS: 12 servings

35 chocolate wafers, finely crushed (about 1-2/3 cups) 1/4 cup butter, melted 1 Tbsp. plus 3/4 cup sugar, divided 1 envelope unflavored gelatin 1/2 cup cold water 1 pkg. (8 oz.) cream cheese, softened 1/3 cup green creme de menthe 2 cups heavy whipping cream, whipped

1. In a small bowl, combine the cookie crumbs, butter and 1 tablespoon sugar. Press half of mixture onto the bottom of a greased 9-in. springform pan. Refrigerate until chilled. 2. In a small saucepan, sprinkle

Start saving today at tasteofhome.com/plus TOHP-1312-SND1

gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool. 3. In a large bowl, beat cream cheese and remaining sugar until fufy. Gradually beat in gelatin mixture. Stir in creme de menthe. Set aside 1 cup whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture. 4. Pour half of the flling over crust. Top with remaining crumb mixture, reserving 2 tablespoons for garnish. Pour remaining flling into pan; garnish with reserved whipped cream. Sprinkle with reserved crumbs. Chill until set. Remove sides of pan before slicing.

Favorite Sugar Cookies “I have been delighting my children and grandchildren for years with this special cookie recipe.” —Judith S., Waukesha, Wisconsin

’T

he T is

season

bake & share

To

Join the fun this December with a daily holiday cookie recipe that counts down the days to Christmas. free! Cookie Countdown e-Newsletter Sign up at: www.tasteofhome.com/newsletters TOHNS-COOKCD-REGI

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Fancy in a Flash • light & cozy slow cooker • graham cracker cottages

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Raise youR foRks to Happiness, HealtH and Home.

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december 2013 tasteofhome.com

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COOKING SCHOOL

Home Sweet Home Grab a stack of graham crackers and a bowl of frosting (the kind from a can works like a charm). Four Field Editors share their behind-the-scenes secrets for a cheery little gingerbread house that’s a cinch to make.

now! Let it s llen a f Fresh- onut is c o c flaked t touch. the las

Christmas Graham Houses

Bring some holiday spirit to your home with these cute creations. They’re so easy to build and decorate, even little elves can join in the fun. —TaSTe Of HOme TeST KITCHeN GrEEndalE, WI PreP: 40 mIn. + sTandInG maKeS: 4 housEs (2 Tall and 2 shorT)

19 whole graham crackers, divided 1 can (16 oz.) vanilla frosting 2 cups confectioners’ sugar assorted candies and cookies

1. Using a serrated knife, cut 10 crackers in half to make 20 squares. Cut four of the squares diagonally in half to make eight triangles. 2. Empty frosting into a bowl; gradually beat in confectionersÕ sugar. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert

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tasteofhome.com december 2013

a #4 round pastry tip. Fill bag two-thirds full with frosting mixture. 3. For each roof (make four), pipe a strip of frosting along three edges of two of the squares. Pipe a strip of frosting along short edges of two of the triangles. Hold triangles upright with unfrosted edges at the bottom. Place squares on top of the triangles, lining up edges to make a sloped roof (unfrosted edges should be at the bottom). Let stand 1 hour to set. 4. For each short house (make two), pipe frosting on two opposite edges of four of the squares. Join frosted edges to form walls. For each tall house (make two), pipe frosting on long edges of four rectangles; join to form walls. 5. Cut remaining cracker to make four doors; attach to houses with frosting. Pipe a thin strip of frosting along bottoms of roofs; place on walls. Decorate as desired. Let stand 2 hours or until set.

You’re invited to facebook.com/ tasteof home the week of December 9 for a gingerbread open house. Show off your own cookie house or village!

L ice-c ight up yo re u with am cone r c a nd trees y s un f l ower -coated seed s.

Meet the Gingerbread Gang

Field Editors get in on a fun family tradition. “We set up card tables with plastic tablecloths in my basement and make gingerbread houses as a family.” —Kelly Hayes Troy, IL “I started making gingerbread houses for my friends’ children about 12 years ago. Now I make them with my own kids.” —Kelly Kirby WEsTvILLE, Ns

“starting the weekend after Thanksgiving, I host kiddo days for my friends’ children. We munch on snacks, watch Christmas cartoons and decorate our hearts out.” —Kandy amerson INdEpENdENCE, Mo

“My passion for gingerbread houses started when I saw them in an older issue of Taste of Home. I’ve since spent thousands of hours designing and building them for fun and charity, learning a lot along the way.” —redawna KalyncHuK sExsMITh, AB

december 2013 tasteofhome.com

23

COOKING SCHOOL

Candy Cottage Curb Appeal Make magic with treats from your pantry. “Anna’s Ginger Thins with scalloped edges make great shingles. Use a serrated knife to gently saw the cookies in half. Then attach them to the roof with frosting. You can also turn Pirouette cookies into stacks of firewood. Simply cut the cookies into six 2-in. pieces and stick them together with frosting.” —KANdy AmerSON

“I’ve discovered that a small can of tomato paste placed inside the house is a sturdy support for the walls as the frosting dries.”

“Every gingerbread house needs a snowman. Stick three miniature marshmallows together with vanilla frosting, then use the frosting to glue a chocolate chip on top for a hat and jumbo nonpareils for eyes, a nose and buttons. Poke chow mein noodles in for arms.”

“Sno-Caps candies look beautiful on a roof. And when turned upside down, sugar ice-cream cones look like trees. For the branches, just melt green candy-coating disks and spread over each cone. One cup of disks will make four trees.”

—ANNIe ruNdLe, TASTe Of HOme ASSOCIATe edITOr

—KeLLy HAyeS

“Flaked coconut creates fluffy snow and also hides mistakes. Necco Wafers make the perfect stone path. But my best tip is to decorate the walls before assembling the house. It’s easier to put creative designs on the walls when the graham crackers are horizontal.” —redAwNA KALyNCHuK P

24

december 2013

GET MORE! Find more gingerbread creations at tasteofhome.com/houses.

all illustrations this page and previous spread: ALLI ARNOLD

—KeLLy KIrby

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quick fix

Jolly in a Jiffy

A grocery list longer than the line to see Santa? Not this year! Give yourself the gift of time with 5-ingredient recipes ready quickly for company.

Bacon-Wrapped Scallops with Pineapple Quinoa

i ng

This is the first recipe I developed using quinoa as an ingredient. My husband thoroughly enjoyed helping me test the recipe. It’s a special dish that can be easily prepared in less than 30 minutes.

30 re 5 t

minute s s*

FAST FIX

d ie n

—Laura GreenBerG LAke BALBoA, CA Start to finiSh: 30 MIN. • MakeS: 4 ServINgS

1 can (141/2 oz.) vegetable broth 1 cup quinoa, rinsed 1/4 tsp. salt 1/8 tsp. plus 1/4 tsp. pepper, divided 10 bacon strips 16 sea scallops (about 2 lbs.), side muscles removed 1 cup drained canned pineapple tidbits

1. In a small saucepan, bring broth to a boil. Add quinoa, salt and ⅛ tsp. pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. 2. Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing eight of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half. 3. Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle scallops with remaining pepper. 4. Wipe the pan clean, if necessary; heat over medium-high heat. Add scallops; cook 3-4 minutes on each side or until scallops are firm and opaque. 5. Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops. note Look for quinoa in the cereal, rice or organic food aisle. Per ServinG 468 cal., 11 g fat (3 g sat. fat), 89 mg chol., 1,364 mg sodium, 43 g carb., 3 g fiber, 48 g pro. *Plus pantry staples like salt, pepper, oil and water.

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Bacon-Wrapped Scallops with Pineapple quinoa Laura Greenberg | Lake Balboa, CA

FAST FIX

Broiled Chicken & Artichokes

My wife and I first made this chicken entree as newlyweds and have been hooked ever since. It’s so simple, affordable, delicious and healthy—you can’t beat that. We make it almost weekly. —chris koon MIdlothIan, Va start to finish: 15 MIn. • MakEs: 8 serVIngs

8 boneless skinless chicken thighs (about 2 lbs.) 2 jars (71/2 oz. each) marinated quartered artichoke hearts, drained 2 tbsp. olive oil 1 tsp. salt 1/2 tsp. pepper 1/4 cup shredded Parmesan cheese 2 tbsp. minced fresh parsley

“Some of the chicken thighs may take longer than the recipe says, depending upon their size. It’s easy to double the amount of artichokes as well.” —chris koon

1. Preheat boiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan. 2. Broil 3 in. from heat 8-10 minutes or until a thermometer reads 170¡, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley. PEr sErving 288 cal., 21 g fat (5 g sat. fat), 77 mg chol., 584 mg sodium, 4 g carb., trace fiber, 22 g pro.

EAT SMART FAST FIX

Chipotle-Raspberry Pork Chops

With only three ingredients and a 10-minute prep time, this supper’s fast enough to throw together after a long day of work. —JEnnifEr ray Poncha sPrIngs, co start to finish: 20 MIn. • MakEs: 4 serVIngs (1/4 cuP sauce)

1/2 cup seedless raspberry preserves 1 chipotle pepper in adobo sauce, finely chopped 1/2 tsp. salt 4 bone-in pork loin chops (7 oz. each)

1. In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve ¼ cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce. 2. Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145¡. Let stand 5 minutes before serving. Serve with reserved sauce. PEr sErving 308 cal., 9 g fat (3 g sat. fat), 86 mg chol., 395 mg sodium, 27 g carb., trace fiber, 30 g pro. december 2013 tasteofhome.com

27

EAT SMART FAST FIX

quiCK fix

Herb-Roasted Salmon Fillets

Roasted salmon is so simple but is elegant enough to serve to company. I make it on days when I have less than an hour to cook. —Luanne asta New YoRk, NY start to finish: 30 mIN. • MaKes: 4 seRvINgs

4 salmon fillets (6 oz. each) 4 garlic cloves, minced 1 tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed 1 tbsp. olive oil 2 tsp. minced fresh thyme or 1/2 tsp. dried thyme 3/4 tsp. salt 1/2 tsp. pepper

Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast 15-18 minutes to reach desired doneness. per serving 301 cal., 19 g fat (4 g sat. fat), 85 mg chol., 529 mg sodium, 1 g carb., trace fiber, 29 g pro. Diabetic Exchanges: 5 lean meat, 1 fat.

herb-roasted salmon fillets Luanne Asta | New York, NY

FAST FIX Tenderloin with Horseradish Cream Cheese

my husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I’m always happy to. —Mary Lou CooK welcHes, oR start to finish: 20 mIN. • MaKes: 4 seRvINgs

4 beef tenderloin steaks (4 oz. each) 1/4 tsp. each salt and pepper 1 tsp. olive oil 1 pkg. (8 oz.) cream cheese, softened 2 tbsp. grated parmesan cheese 2 tbsp. prepared horseradish 2 tbsp. minced fresh parsley

1. Sprinkle steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). 2. Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley. per serving 387 cal., 28 g fat (16 g sat. fat), 114 mg chol., 378 mg sodium, 3 g carb., trace fiber, 30 g pro. P

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december 2013

tenderloin with horseradish Cream Cheese Mary Lou Cook | Welches, OR

GET MORE! Find fast, festive recipes at tasteofhome.com/Christmasin30.

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LIGHT NIGHTS

A Light Winter’s Meal Slow-cook your way to no-fuss feasts that are everyday easy. And straight from kitchens like yours. EAT SMART SLOW COOKER

Slow-Roasted Chicken with Vegetables

This recipe couldn’t be simpler. A few minutes of preparation and you’ll come home to a delicious dinner. Even a beginner cook could make this and it would turn out perfectly. —ANITA BeLL Hermitage, tN PReP: 15 miN. Cook: 6 Hours + staNdiNg MAkeS: 6 serviNgs

2 medium carrots, halved lengthwise and cut into 3-in. pieces

2 celery ribs, halved lengthwise and cut into 3-in. pieces 8 small red potatoes, quartered 3/4 tsp. salt, divided 1/8 tsp. pepper 1 medium lemon, halved 2 garlic cloves, crushed 1 broiler/fryer chicken (3 to 4 lbs.) 1 Tbsp. dried rosemary, crushed 1 Tbsp. lemon juice 1 Tbsp. olive oil 2 tsp. paprika

1. Place carrots, celery and potatoes in a 6-qt. slow cooker; toss with ¼ tsp. salt and the pepper. Place lemon halves and garlic in chicken

Slow-Roasted Chicken with Vegetables Anita Bell | Hermitage, TN

cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and the remaining salt; rub over chicken. 2. Cook, covered, on low 6-8 hours or until a thermometer inserted in thigh reads 180¡ and the vegetables are tender. 3. Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve chicken with vegetables. PeR SeRVING 329 cal., 17 g fat (4 g sat. fat), 88 mg chol., 400 mg sodium, 14 g carb., 3 g fiber, 29 g pro. december 2013 tasteofhome.com

31

LigHT nigHTS

EAT SMART SLOW COOKER

Southwestern Chicken & Lima Bean Stew

I always try to have my daughter, my son-in-law and my grandchildren over for this supper. They make me so happy by saying “That was so good!” or simply by filling up their bowls again. —Pam Corder Monroe, LA PreP: 20 Min. • Cook: 6 hours makeS: 6 servings

4 bone-in chicken thighs (11/2 lbs.), skin removed 2 cups frozen lima beans

Southwestern Chicken & Lima Bean Stew Pam Corder | Monroe, LA

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2 1 1 2

cups frozen corn large green pepper, chopped large onion, chopped cans (14 oz. each) fire-roasted diced tomatoes, undrained 1/4 cup tomato paste 3 Tbsp. Worcestershire sauce 3 garlic cloves, minced 11/2 tsp. ground cumin 11/2 tsp. dried oregano 1/4 tsp. salt 1/4 tsp. pepper Chopped fresh cilantro or parsley

1. Place the first five ingredients in a 5-qt. slow cooker. In a large bowl,

combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top. 2. Cook, covered, on low 6-8 hours or until chicken is tender. Remove chicken from slow cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. Sprinkle with cilantro. Per Serving 312 cal., 7 g fat (2 g sat. fat), 58 mg chol., 614 mg sodium, 39 g carb., 8 g fiber, 24 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

EAT SMART SLOW COOKER

Slow-Cooked Coconut Chicken

One of my favorite things about this dish is how incredible it makes my home smell. Everyone who comes by asks, “What are you cooking?” —Ann SmARt North LogaN, Ut PReP: 10 miN. • Cook: 4 hoUrs mAkeS: 6 serviNgs

1/2 cup light coconut milk 2 tbsp. brown sugar 2 tbsp. reduced-sodium soy sauce 2 garlic cloves, minced 1/8 tsp. ground cloves 6 boneless skinless chicken thighs (about 11/2 lbs.) 6 tbsp. flaked coconut, toasted minced fresh cilantro

Slow-Cooked Coconut Chicken Ann Smart | North Logan, UT

In a large bowl, combine the first five ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low 4-5 hours or until chicken is tender. Serve chicken with coconut and cilantro. note To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently. PeR SeRving 201 cal., 10 g fat (3 g sat. fat), 76 mg chol., 267 mg sodium, 6 g carb., trace fiber, 21 g pro. Diabetic Exchanges: 3 lean meat, ½ starch, ½ fat. EAT SMART SLOW COOKER

Beef-Stuffed Cabbage Rolls I make this recipe for my family as a light, satisfying meal. It’s hearty without being too fattening.

Beef-Stuffed Cabbage Rolls Lynn Bowen | Geraldine, AL

—Lynn Bowen geraLdiNe, aL PReP: 20 miN. • Cook: 6 hoUrs mAkeS: 6 serviNgs

12 cabbage leaves 1 cup cooked brown rice 1/4 cup finely chopped onion 1 egg, lightly beaten 1/4 cup fat-free milk 1/2 tsp. salt 1/4 tsp. pepper 1 lb. lean ground beef (90% lean) SAUCE

1 can (8 oz.) tomato sauce

1 tbsp. brown sugar 1 tbsp. lemon juice 1 tsp. worcestershire sauce

1. In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each leaf, making a V-shaped cut. 2. In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about ¼ cup beef mixture on each cabbage leaf. Pull together cut

edges of leaf to overlap; fold over filling. Fold in sides and roll up. 3. Place six rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender. PeR SeRving 204 cal., 7 g fat (3 g sat. fat), 83 mg chol., 446 mg sodium, 16 g carb., 2 g fiber, 18 g pro. Diabetic Exchanges: 2 lean meat, 1 starch. december 2013 tasteofhome.com

33

Pork Tenderloin Sliders with Three Sauces

Spice Rubbed Pork Loin BLT Sliders

EAT SMART SLOW COOKER

Carne Guisada

I lived in Michigan for a while, and I made this recipe when I was homesick for the spicy flavors of Texas. It’s even better with homemade flour tortillas. —Kelly evans Denton, tX PreP: 25 min. • CooK: 7 hours MaKes: 12 servings (about 2 qt.)

Roast Pork Tenderloin Sliders with Cranberry Sauce

1 bottle (12 oz.) beer 1/4 cup all-purpose flour 2 Tbsp. tomato paste 1 jalapeno pepper, seeded and chopped 4 tsp. Worcestershire sauce 1 bay leaf 2 to 3 tsp. crushed red pepper flakes 2 tsp. chili powder 11/2 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. paprika 2 garlic cloves, minced 1/2 tsp. red wine vinegar Dash liquid smoke, optional

1 boneless pork shoulder butt roast (3 lbs.), cut into 2-in. pieces 2 large unpeeled red potatoes, chopped 1 medium onion, chopped Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional

1. In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. If desired, stir in liquid smoke. Add pork, potatoes and onion; toss to combine. Cook, covered, 7-9 hours or until pork is tender. 2. Discard bay leaf; skim fat from cooking juices. Shred pork slightly with two forks. If desired, serve with tortillas, lime and cilantro. noTe Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Per serving 261 cal., 12 g fat (4 g sat. fat), 67 mg chol., 200 mg sodium, 16 g carb., 2 g fiber, 21 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat. Continued on page 36 •

Find more delicious ideas at PorkBeInspired.com

Light nightS

EAT SMART SLOW COOKER

Curried Ham & Split Pea Soup

This soup is ideal for stocking in the freezer, and the curry gives it a warm flavor that goes so nicely with the ham. —triSha kruSe EaGlE, iD PreP: 10 Min. • Cook: 7 hours makeS: 8 sErVinGs (2 qt.)

2 1 4 3 1 2 1 4 2

1/2

tbsp. butter medium onion, chopped garlic cloves, minced tsp. curry powder pkg. (16 oz.) dried green split peas cups cubed fully cooked ham cup sliced fresh carrots cups reduced-sodium beef broth cups water tsp. pepper

n with naa Sop it up y Indian —a tast d—or flatbrea read. b with pita

Curried ham & Split Pea Soup Trisha Kruse | Eagle, ID

1. In a skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic and curry powder; cook 1 minute longer. 2. Transfer to a 4- or 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-9 hours or until peas are tender. Stir before serving. to Freeze Freeze cooled soup in freezer containers. To use, thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Per Serving 288 cal., 5 g fat (2 g sat. fat), 31 mg chol., 683 mg sodium, 39 g carb., 16 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, ½ fat. EAT SMART SLOW COOKER

Meaty Slow-Cooked Jambalaya

Here’s one Cajun-inspired meal that’s sure to warm you up, no matter what the weather is like outside. —Diane Smith PinE Mountain, Ga PreP: 25 Min. • Cook: 7 hours makeS: 12 sErVinGs (31/2 qt.)

1 can (28 oz.) diced tomatoes, undrained 1 cup reduced-sodium chicken broth 1 large green pepper, chopped

36

december 2013

meaty Slow-Cooked Jambalaya Diane Smith | Pine Mountain, GA 1 medium onion, chopped 2 celery ribs, sliced 1/2 cup white wine or additional reduced-sodium chicken broth 4 garlic cloves, minced 2 tsp. Cajun seasoning 2 tsp. dried parsley flakes 1 tsp. dried basil 1 tsp. dried oregano 3/4 tsp. salt 1/2 to 1 tsp. cayenne pepper 2 lbs. boneless skinless chicken thighs, cut into 1-in. pieces 1 pkg. (12 oz.) fully cooked andouille or other spicy chicken sausage links

2 lbs. uncooked medium shrimp, peeled and deveined 8 cups hot cooked brown rice

1. In a bowl, mix first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Add tomato mixture. Cook, covered, on low 7-9 hours, or until chicken is tender. 2. Stir in shrimp. Cook, covered, 15-20 minutes longer or until shrimp turn pink. Serve with rice. Per Serving 387 cal., 10 g fat (3 g sat. fat), 164 mg chol., 674 mg sodium, 37 g carb., 4 g fiber, 36 g pro. Diabetic Exchanges: 3 lean meat, 2½ starch. P

GET MORE! Eat smart all week long. Visit tasteofhome.com/healthyeating.

Sweet

Traditions

Natural sweetness, fewer calories ... Now that’s a happy holiday. A holiday table brings a family together. Delicious food shared together in celebration. From appetizers to sides to dessert, SweetLeaf Stevia ® Sweetener is the go-to ingredient for a tasty holiday dinner. Naturally delicious, with no artificial ingredients, no bitterness or aftertaste.

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1 cup instant dry milk 2 teaspoons SugarLeaf™ 4 tablespoons unsweetened cocoa 1 cup milk 6 drops Chocolate Sweet Drops™ 3 cups ice

PER SERVIN

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(serves 4 - about 4 cups)

1. Stir dry milk, SugarLeaf and unsweetened cocoa in a small bowl until completely mixed. Add ingredients to blender in the following order: milk, Chocolate Sweet Drops, dry mix. Blend for 5 seconds. 2. Add ice and blend for 30 seconds until smooth and daiquiri-like in texture. Pour into a short glass.

Add 4 drops of Peppermint Sweet Drops for a minty treat

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For tho s sensitiv e with gluten disease ity, or celiac ,w off-lim heat flour’s these h its. Bake up o with an liday cookies blend t all-purpose hat in rice flo cludes ur.

Gluten-Free Made Easy All it takes are a few simple switcheroos to keep gluten-sensitive family and friends healthy and happy this season.

Gluten-Free Spritz Delights My daughter has Down syndrome and loves hosting parties, especially on holidays. Cookies always took center stage until she was diagnosed with celiac disease. I decided then to take on gluten-free baking, and these are the best yet.

—Cheryl Costilow Amherst, Oh PreP: 25 min. Bake: 10 min./bAtch + cOOling Makes: 81/2 dOzen

1 cup butter, softened

1/2 cup sugar

38

tasteofhome.com december 2013

1 egg 1 tsp. almond extract 21/4 cups gluten-free all-purpose baking flour 11/2 tsp. xanthan gum 1/2 tsp. salt 3/4 cup gluten-free vanilla frosting Food coloring, optional Gluten-free sprinkles

1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, xanthan gum and salt; gradually beat into creamed mixture. 2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets.

Bake 6-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely. 3. In a microwave, warm frosting to reach a drizzling consistency. If desired, tint with food coloring. Drizzle over cookies; decorate with sprinkles. Let stand until set. Note This recipe was tested with King Arthur gluten-free multi-purpose flour. Read all ingredient labels for possible gluten content. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. Per Cookie 38 cal., 2 g fat (1 g sat. fat), 7 mg chol., 30 mg sodium, 4 g carb., trace fiber, trace pro.

cranberries: EM Arts/shuttErstock.coM; strawberries: corbis/punchstock; PePPers, brussels sProuts: photodisc/gEtty iMAgEs

Flour Power Steer clear of that bad-rap sandy texture with one of these gluten-free flour blends: King Arthur Gluten Free MultiPurpose Flour ($8) or Bob’s Red Mill Gluten Free AllPurpose Baking Flour ($5), both available at most grocery stores.

COLOR YOURSELF

HEALTHY

Put these red and green foods on your “nice” list to feel your best. Toast party guests with low-cal cranberry juice. Those who sipped the drink daily for eight weeks lowered blood pressure by an average of three points, according to findings presented at an American Heart Association conference. Hit the freezer aisle for out-of-season fruits like strawberries. Frozen fruits pack the same nutrients as fresh—just peek at the label to avoid added sugar. One cup of Brussels sprouts has more than 155 mg of vitamin K, which is linked to a lower risk for diabetes, reports a study from Spanish universities. Stock up on green peppers to help prevent Parkinson’s disease. According to one study, people who ate peppers two to four times a week reduced their chances for the disease by 30 percent.

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Fresh Flavor of the Season With its favor, tenderness and versatility, lamb makes for a holiday feast that will have family and friends coming back for more. With Sam's Club® pasture-raised grass-fed New Zealand lamb, making elegant lamb has never been easier. From Frenched racks to boneless legs of lamb, these Sam's Club choice cuts are all-natural, antibiotic and hormonefree—ensuring you'll be serving the best available. Anytime family and friends sit down to a meal of Sam's Club lamb, it's an occasion for celebration.

Lean, meatier cuts ensure you'll have less to trim away, so you'll always get the top value. To determine the amount of lamb you need, a ½-lb. rack serves 2; a 1-lb. boneless leg of lamb serves 2-3. For optimum favor and tenderness, lamb should be served medium-rare 145˚to medium 165˚.

Rack of Lamb with Fresh Herbs Prep: 15 minutes • Bake: 30 minutes • Yield: 4 servings 1 Tbsp. coarsely chopped fresh parsley or 1 tsp. dried parsley fakes 1 Tbsp. olive oil 2 garlic cloves, minced 1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed 1 tsp. minced fresh thyme or 1/4 tsp. dried thyme 1 /4 tsp. salt

/4 tsp. Montreal steak seasoning 1 /4 tsp. pepper 2 frenched racks of lamb (11/2 lbs. each) 1 /4 cup pomegranate seeds

1

Preheat oven to 375°. In small bowl, combine the first eight ingredients. Place lamb on a rack in a shallow roasting pan; rub with herb mixture.

Holidays are better in the club.

Bake 30-40 minutes or until meat reaches desired doneness (for mediumrare, a thermometer should read 145°; medium, 160°; welldone, 170°). Let stand 5 minutes before cutting. Sprinkle with pomegranate seeds.

Celebrate

comfort, family-style • the season’s best starters • brunch for a bunch

e A wholiday l lotta hoiness happ

Yuletide Eggnog Cupcakes Salina Moore Woodward, OK

9 pag e 6

here cOMeS St. nicK—And lOAdS Of gueStS. tiMe tO MAKe Merry.

mandy rivers’ tuscan sausage & bean dip pAGE 44

roger bowlds’ salt-encrusted prime rib pAGE 51

doris heath’s citrus melon mingle pAGE 56

nikki tsangaris’ nikki’s perfect pastitsio pAGE 63

december 2013 tasteofhome.com

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appetizers

Munch & Mingle Cue the chorus of oohs and aahs—your holiday snack spread is about to go down in history. Take it from the readers who shared them: These heap-your-plate appetizers keep everyone swooping back for seconds and thirds.

spicy shrimp & Crab Cocktail

Brown sugarGlazed Meatballs

Spicy Shrimp & Crab Cocktail

Brown Sugar-Glazed Meatballs

—Heidi knaak Liberty, mo

—LiLy JuLow LawrenceviLLe, Ga

I don’t usually like radishes, but I love them in this shrimp cocktail. Serve it straight up, with tortilla chips or on a bed of butter lettuce. Tip: Zing Zang Bloody Mary mix works just as well as spicy V8. Enjoy. PreP: 25 min. + chiLLinG MakeS: 12 servinGs (3/4 cup each)

2 medium cucumbers, peeled, seeded and chopped 8 radishes, halved and thinly sliced (about 2 cups) 2 cups spicy hot v8 juice 1 cup Clamato juice 1/2 cup finely chopped red onion 1/2 cup ketchup 5 jalapeno peppers, seeded and finely chopped 1/4 cup coarsely chopped fresh cilantro 2 garlic cloves, minced 1/2 tsp. salt 1 lb. peeled and deveined cooked small shrimp 1 lb. lump crabmeat, drained 2 medium-size ripe avocados, peeled and cubed

I modeled these sweet-spicy porkand-shrimp meatballs after the filling in Asian wontons. They’re a family favorite, whether I serve them alone as an appetizer or over hot cooked rice as a main dish.

PreP: 35 min. • Bake: 15 min. MakeS: 31/2 dozen

3/4 lb. uncooked small shrimp, peeled, deveined and chopped

1/2 cup soft bread crumbs 4 bacon strips, finely chopped 1 egg, lightly beaten 1 Tbsp. stone-ground mustard 11/2 tsp. liquid smoke, optional 11/2 tsp. smoked paprika 1 tsp. salt 1 garlic clove, minced 3/4 tsp. dried oregano 1/2 to 1 tsp. hot pepper sauce 1/2 tsp. onion powder 1 lb. ground pork GLAZE

1/2 cup packed brown sugar 1/4 cup cider vinegar 4 tsp. stone-ground mustard

1. Mix the first 10 ingredients in

1. Preheat oven to 350°. In a large

a large bowl. Gently fold in shrimp, crab and avocados. 2. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses or small bowls. Per Serving 162 cal., 6 g fat (1 g sat. fat), 91 mg chol., 604 mg sodium, 11 g carb., 3 g fiber, 17 g pro.

bowl, combine the first 12 ingredients. Add pork; mix lightly but thoroughly. With wet hands, shape mixture into 1-in. balls. 2. Place meatballs on a greased rack in a shallow baking pan. Bake 14-17 minutes or until meatballs are cooked through. Drain them on paper towels. 3. Meanwhile, in a skillet, mix glaze ingredients. Add meatballs; cook over medium heat 8-10 minutes or until meatballs are glazed and heated through, stirring occasionally. Per Serving 59 cal., 3 g fat (1 g sat. fat), 23 mg chol., 112 mg sodium, 3 g carb., trace fiber, 4 g pro.

ÒThis is my rendition of classic Mexican shrimp cocktail. I seed the cucumbers and might add fresh diced tomatoes. I sometimes serve it with buttery crackers.Ó —Heidi knaak

december 2013 tasteofhome.com

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appetizers tuscan sausage & Bean dip

simple salmon dip

Tuscan Sausage & Bean Dip After trying a wickedgood Mexican dip, I switched it up. Take this spinoff to a party—no one will bring anything like it.

—Mandy riVers lexingtOn, sC prep: 25 min. • BaKe: 20 min. MaKes: 16 servings (1/4 Cup eaCh)

1 lb. bulk hot italian sausage 1 medium onion, finely chopped 4 garlic cloves, minced 1/2 cup dry white wine or chicken broth 1/2 tsp. dried oregano 1/4 tsp. salt 1/4 tsp. dried thyme 1 pkg. (8 oz.) cream cheese, softened 1 pkg. (6 oz.) fresh baby spinach, coarsely chopped 1 can (15 oz.) white kidney or cannellini beans, rinsed and drained 1 cup chopped seeded tomatoes 1 cup (4 oz.) shredded part-skim mozzarella cheese 1/2 cup shredded parmesan cheese assorted crackers or toasted French bread baguette slices

1. Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic

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over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated. 2. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in.-square or 1½-qt. baking dish. Sprinkle with cheeses. 3. Bake 20-25 minutes or until bubbly. Serve with crackers. per serVing 200 cal., 14 g fat (7 g sat. fat), 41 mg chol., 434 mg sodium, 7 g carb., 2 g fiber, 10 g pro.

Simple Salmon Dip

This is my go-to dip recipe for every occasion. The secret is the green chilies—they add just enough heat. —susan Jordan Denver, CO prep: 15 min. + Chilling MaKes: 11/4 Cups

1 pkg. (8 oz.) reduced-fat cream cheese 2 tbsp. canned chopped green chilies 11/2 tsp. lemon juice 2 green onions, chopped, divided 2 oz. smoked salmon fillet assorted crackers or toasted French bread baguette slices

1. In a small bowl, mix cream cheese, green chilies, lemon juice and half of the green onions. Flake salmon into small pieces; stir into cream cheese mixture. Refrigerate, covered, at least 2 hours before serving. 2. Top dip with remaining green onion. Serve with crackers. per (3-tBsp.) serVing 107 cal., 8 g fat (5 g sat. fat), 29 mg chol., 246 mg sodium, 2 g carb., trace fiber, 6 g pro.

Christmas tree Veggie tray! Arrange sugar snap peas or crunchy sliced green peppers in a Christmas tree shape. Use baby carrots to create the trunk and juicy red and yellow tomatoes as ornaments. Sam’s Club® buyers work closely with trusted farmers to bring you exceptional vegetables, making them the perfect complement to your homemade dips.

Cheddar & Onion Beef Sliders

I threw a casual party with a bunch of friends and these sliders were a definite hit. They also make an easy, not-too-heavy supper. —KirK BrooKs tucson, AZ PreP: 11/4 hours • CooK: 10 min. MAKes: 8 servings

1/4 cup butter, cubed 1 medium red onion, halved and thinly sliced 21/4 tsp. Montreal steak seasoning, divided 1 cup dry red wine 1 lb. ground beef 2 slices cheddar cheese, quartered 8 dinner rolls, split

1. In a skillet, heat butter over medium heat. Add onion and ¼ tsp. steak seasoning; cook and stir 6-8 minutes. Reduce heat to medium-low; cook 40 minutes or until deep golden brown, stirring occasionally. Add wine; cook until liquid is almost evaporated. 2. In a small bowl, combine beef and remaining steak seasoning, mixing lightly but thoroughly. Shape into eight ½-in.-thick patties. 3. In a large nonstick skillet, cook burgers over medium heat 3-4 minutes on each side or until a thermometer reads 160°; top with cheese during the last 1-2 minutes of cooking. Serve on rolls; top with onion. Per serving 320 cal., 17 g fat (8 g sat. fat), 75 mg chol., 499 mg sodium, 20 g carb., 2 g fiber, 15 g pro.

“These sliders are really best for a party if you make them fresh just before guests arrive, so that they’re warm and juicy when you take a bite.”

A Better Burger The secret to delicious burgers and sliders is the ingredients. Sam’s Club offers Angus Ground Chuck that is ground fresh daily for consistent taste and texture. For extra flavor, top with a thick slice of aged Black Diamond® Double Smoked Cheddar from Sam’s Club.

Cheddar & onion Beef sliders

—KirK BrooKs

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appetizers

Mushroom & Leek Strudel

This elegant hors d’oeuvre is almost effortless. Use fresh herbs if possible, and feel free to use whole-wheat phyllo. —Lisa diehL edina, mn prep: 50 min. + CooLing • Bake: 20 min. Makes: 2 strudeLs (12 sLiCes eaCh)

2 tbsp. butter, divided 2 lbs. fresh mushrooms, finely chopped, divided 1 medium leek (white portion only), chopped, divided 2 garlic cloves, minced 1/4 cup white wine 1/4 cup heavy whipping cream 2 tbsp. minced fresh parsley 1 tbsp. minced fresh thyme or 1 tsp. dried thyme 1/2 tsp. salt 1/4 tsp. pepper ASSEMBLY

12 sheets phyllo dough (14x9 in.) 3/4 cup butter, melted 4 tbsp. grated parmesan cheese, divided

1. In a large skillet, heat 1 Tbsp. butter over medium-high heat. Add half of the mushrooms and leek; cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan. 2. Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool mixture completely. 3. Preheat oven to 375°. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with five additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) 4. Spoon half of the mushroom mixture down the center third of the phyllo dough to within 1 in. of the ends. Sprinkle filling with 2 Tbsp. cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.

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5. Transfer to a parchment paperlined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 18-22 minutes or until golden brown. 6. Cut into slices. Serve warm. per serving 100 cal., 8 g fat (5 g sat. fat), 22 mg chol., 135 mg sodium, 6 g carb., 1 g fiber, 2 g pro.

Crab Rangoon Cheese Ball

My whole family loves crab rangoon, so I wanted a healthier version—no deep frying! Word of advice: Make a double batch. This won’t last long.

—Bridget Mooney ChiCago, iL prep: 20 min. + ChiLLing • Bake: 10 min. Makes: 16 servings

1 pkg. (8 oz.) reduced-fat cream cheese 1 cup (4 oz.) shredded reduced-fat cheddar cheese 1 garlic clove, minced 1 tsp. Worcestershire sauce 1 can (6 oz.) lump crabmeat, drained, or 6 oz. imitation crabmeat, chopped 3 tbsp. minced fresh chives 24 wonton wrappers Cooking spray 1 tsp. sesame seeds 1/2 tsp. salt 1/4 tsp. pepper

1. In a large bowl, beat cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended. Stir in crab. Shape mixture into a ball; coat with chives. Wrap in plastic wrap; refrigerate at least 1 hour. 2. Preheat oven to 350°. Cut wonton wrappers in half; arrange in a single layer on ungreased baking sheets. Spritz with cooking spray; sprinkle with sesame seeds, salt and pepper. Bake 5-7 minutes or until golden brown. Cool on wire racks. Serve cheese ball with wonton chips. per serving 116 cal., 6 g fat (3 g sat. fat), 26 mg chol., 286 mg sodium, 8 g carb., trace fiber, 7 g pro.

Crab Rangoon Cheese Ball

Mushroom & Leek Strudel

appetizers

Bacon-Wrapped Sweet Potato Bites

After making little bacon-wrapped sausages for years, I needed a change. I had an extra sweet potato and half a package of bacon on hand, so I put on my thinking cap and came up with these bite-sized treats.

—Kelly Williams Forked river, NJ

prep: 25 miN. • BaKe: 40 miN. maKes: about 21/2 dozeN

1/4 1/2 1/2 1/4

cup butter, melted tsp. salt tsp. cayenne pepper tsp. ground cinnamon 2 large sweet potatoes (about 13/4 lbs.), peeled and cut into 1-in. cubes 1 lb. bacon strips, halved 1/2 cup packed brown sugar maple syrup, warmed

1. Preheat oven to 350°. In a large bowl, mix butter and seasonings. Add sweet potatoes and toss to coat. 2. Wrap one piece bacon around each sweet potato cube; secure with a toothpick. Dip each side in brown sugar. Place on a parchment paperlined 15x10x1-in. baking pan. 3. Bake 40-45 minutes or until bacon is crisp and sweet potato is tender. Serve with maple syrup. per serving 64 cal., 3 g fat (2 g sat. fat), 9 mg chol., 140 mg sodium, 7 g carb., trace fiber, 2 g pro. P

Holiday Cheese platter You can make a quick gourmet cheese platter with just a few great ingredients from Sam’s Club. The possibilities are endless. 48

december 2013

Try different cheeses, fruits and crackers, all available in club. Ilchester Stilton with Cranberries—creamy and mild with tart cranberries Smoked Gouda—rich, smooth and smoky Sweet Cheddar Ballyshannon—sweet and creamy Artisan Fresh™ Baguette (toasted) Ready-to-eat smoked salmon

GET MORE! Find recipes perfect for holiday parties at tasteofhome.com/appetizers.

T H E TA S T Y 10

Makin’ Bacon

Readers are crazy for the latest in holiday wrapping—the edible kind, that is. Check out 10 new ways to make anything better. The only paper you need? Napkins.

1 Dried apricots wrapped in bacon, baked at 350° for

about half an hour (turn after 20 minutes). Meanwhile, make a dipping sauce from one jar plum jam and soy sauce to taste. Stir over medium-low heat till melted. —Mary albarino CoRNwall, NY

2

Marinated bites of venison or chicken tenderloins wrapped in bacon, cooked on the grill! —Jeri Hunt MidlaNd, Mi

3

Stuff a whole jalapeno with cream cheese and a lit’l Smokies link, then wrap in thick-cut bacon and grill. —WenDy MatHiS taylor EulEss, TX

4

I make a yummy meatloaf wrapped in bacon, but you can use the same recipe for appetizer meatballs. And whip up a sweet BBQ sauce for a dip or topping! —StepHanie proctor oSbelt RoChEsTER, NY

5

Take a cue from my daughter-in-law and wrap pineapple chunks in bacon, brush with pineapple juice and brown sugar, then bake. You can’t eat only one! —bobbi Frazier ray MaRYsvillE, oh

6 pecan-stuffed dates, surrounded by bacon, of course. —Merritt Mcnabb Dill ERiE, Pa

7

Bacon-wrapped red potato wedges served with a side of sour cream for dipping. —betH perry SaMMonS REgisTER, ga

8

Sounds crazy, but bacon-wrapped dill pickles are amazing. Cut each dill spear in thirds and wrap with 1/3 to 1/2 piece of bacon. Bake for about 20 minutes at 375°. Wow! —tiMotHy anD SuSan Hall sT. ThoMas, usvi

9

Bacon-wrapped asparagus on the grill with lemon zest, salt, pepper and maple syrup! —carla GarGuS pHeriGo MaNiTo, il

10 Shrimp stuffed with Monterey Jack cheese and wrapped in bacon. Yum, yum.

—barbara linkel SHear augusTa, ga

GET MORE! From apps to salads, find more ways to use bacon at tasteofhome.com/top10bacon.

december 2013

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Christmas Dinner

five-ingredient

HOLiDAY Feast your eyes on a nostalgic Christmas dinner that uses ingredients you can count on one hand. Believe.

salt-encrusted Prime rib

Caesar salad in Peppered Parmesan Bowls

Salt-Encrusted Prime Rib

Restaurants have nothing on this recipe. For a true meat lover, it’s very easy, and the results are beyond belief.

Caesar Salad in Peppered Parmesan Bowls

This salad looks impressive but is a cinch to make. I won’t tell if you don’t.

—RogeR Bowlds Bakersfield, Ca

—Melissa wilkes st. augustine, fl

PReP: 15 min. Bake: 21/4 hours + standing Makes: 10 servings

PReP: 20 min. Cook: 15 min. Makes: 8 servings

1 box (3 lbs.) kosher salt (about 6 cups), divided 1 bone-in beef rib roast (6 to 8 lbs.) 3 Tbsp. worcestershire sauce 2 Tbsp. cracked black pepper 2 tsp. garlic powder 1/2 cup water

1. Preheat oven to 450°. Line a shallow roasting pan with heavyduty foil. Place 3 cups salt on foil, spreading to form a ½-in. layer. 2. Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast. 3. Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2¼ hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes. 4. Remove and discard salt crust; brush away any remaining salt. Carve roast into slices. PeR seRving 325 cal., 18 g fat (7 g sat. fat), 107 mg chol., 900 mg sodium, 2 g carb., trace fiber, 37 g pro.

2 cups shredded Parmesan cheese 1/2 tsp. coarsely ground pepper 2 romaine hearts, cut into bite-size pieces (about 6 cups) 1 cup grape tomatoes, halved 3/4 cup Caesar salad croutons, slightly crushed 1/4 cup creamy Caesar salad dressing

1. In a small bowl, toss cheese with pepper. Heat a small nonstick skillet over medium heat. Evenly sprinkle ¼ cup cheese mixture into pan to form a 6-in. circle; cook, uncovered, 1-2 minutes or until bubbly and edges are golden brown. Remove pan from heat; let stand 15 seconds. 2. Using a spatula, carefully remove cheese and immediately drape over an inverted 4-oz. ramekin; press gently to form a bowl. Cool completely. Repeat with remaining cheese, making eight bowls. 3. In a large bowl, combine romaine, grape tomatoes and croutons. Just before serving, drizzle with dressing and toss to coat. Serve in Parmesan bowls. PeR seRving 138 cal., 9 g fat (4 g sat. fat), 17 mg chol., 463 mg sodium, 5 g carb., 1 g fiber, 9 g pro.

Flavorful Cut for Your Favorite Recipes For a great-tasting main dish, try Sam’s Club® USDA Choice Boneless Beef Ribeye Roast. Cut fresh daily, it contains rich marbling for superior texture and flavor. Five to 6 pounds serves 10 guests. Time-saving Tip Warm bread is a delicious addition to any dinner. Artisan Fresh™ Herb and Garlic Focaccia loaf from Sam’s Club is easy to pull apart and is ready to eat. It’s a simple way to get just-baked taste without the hassle. december 2013 tasteofhome.com

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Christmas Dinner

EAT SMART FAST FIX

Thyme-Roasted Carrots

Cutting the carrots lengthwise gives them a special look. —DeirDre Cox KAnSAS City, KS start to finish: 30 min. maKes: About 12 ServingS (2 CArrot hAlveS eACh)

3 lbs. medium carrots, halved lengthwise 2 tbsp. minced fresh thyme or 2 tsp. dried thyme 2 tbsp. canola oil 1 tbsp. honey 1 tsp. salt

Preheat oven to 400¡. Divide carrots between two greased 15x10x1-in. baking pans. In a bowl, mix thyme,

oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender. per serving 73 cal., 3 g fat (trace sat. fat), 0 chol., 275 mg sodium, 12 g carb., 3 g fiber, 1 g pro. Diabetic Exchanges: 1 vegetable, ½ starch, ½ fat. EAT SMART FAST FIX

Garlic Mashed Rutabagas & Potatoes

My family absolutely loves mashed potatoes. I wanted to add rutabagas and make it lighter. Use chicken broth instead of water for even more flavor. —rosemary tatum Sterlington, lA start to finish: 30 min. maKes: 8 ServingS

4 medium potatoes, peeled and cubed (about 4 cups)

2 medium rutabagas, peeled and cubed (about 5 cups) 2 garlic cloves, peeled 2 tbsp. butter 1 tsp. salt 1/4 tsp. pepper 1/4 to 1/3 cup warm buttermilk

1. Place potatoes, rutabagas and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. 2. Drain; return to pan. Mash potatoes and rutabagas, gradually adding butter, salt, pepper and enough of the warm buttermilk to reach desired consistency. per serving 220 cal., 4 g fat (3 g sat. fat), 10 mg chol., 478 mg sodium, 42 g carb., 7 g fiber, 6 g pro.

garlic mashed rutabagas & potatoes

thyme-roasted Carrots

roasted garlic green Beans with Cashews

EAT SMART Roasted Garlic Green Beans with Cashews

This recipe, one of my many experiments, has been a favorite of my family’s. The roasted garlic is mild and adds a rich, buttery taste to the beans. —Virginia SturM sAN FrANCisCo, CA PreP: 40 miN. • Cook: 15 miN. MakeS: 8 sErviNGs

10 2 2 1 1

garlic cloves, unpeeled tsp. plus 1/4 cup olive oil, divided lbs. fresh green beans, trimmed cup water cup lightly salted cashews, coarsely chopped 1/2 tsp. salt 1/4 tsp. pepper

1. Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 2 tsp. oil; wrap in foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork to form a paste. 2. In a Dutch oven, heat remaining oil over medium-high heat. Add green beans and garlic; cook and stir 2-3 minutes. Add water; bring to a boil. Reduce heat; simmer, uncovered, 7-10 minutes or until beans are crisp-tender and water is almost evaporated, stirring occasionally. Add cashews, salt and pepper; toss to combine. Per SerVing 208 cal., 16 g fat (3 g sat. fat), 0 chol., 187 mg sodium, 13 g carb., 4 g fiber, 6 g pro.

“This easy cheesecake pie was my dad’s favorite dessert. He is gone now but I still remember his smile every time I make it for friends or family. This sweet recipe really is a loving—and simple—way to get to any man’s heart!” —Peggy griffin

raspberry Swirled Cheesecake Pie

Raspberry Swirled Cheesecake Pie

You can use any fruit pie filling for this dessert, but raspberry is our family’s first choice. —Peggy griffin ELBA, NE PreP: 15 miN. Bake: 35 miN. + ChiLLiNG MakeS: 8 sErviNGs

1 pkg. (8 oz.) cream cheese, softened 1/2 cup sugar 2 eggs, lightly beaten 1 graham cracker crust (9 in.) 1 can (21 oz.) raspberry pie filling, divided

1. Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Drop ½ cup pie filling by tablespoonfuls over batter. Cut through batter with a knife to swirl. 2. Bake 35-45 minutes or until filling is set. Transfer remaining raspberry filling to a covered container; refrigerate until serving. 3. Cool pie 1 hour on a wire rack. Refrigerate at least 2 hours, covering after completely cooled. Serve with reserved filling. Per SerVing 337 cal., 16 g fat (8 g sat. fat), 84 mg chol., 253 mg sodium, 44 g carb., 2 g fiber, 5 g pro. P

GET MORE! Create fabulous food with five ingredients. Go to tasteofhome.com/5ingredient.

december 2013

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holiday breakfast

Wake-Up Wonderland Make way, visions of sugarplums. Dream of these warm, home-for-the-holidays breakfast recipes from good cooks who know how to start the festivities early.

“My sons have huge appetites, and they love eggs Benedict. But eggs Benedict on Christmas morning with family underfoot, tossing wrapping paper? Luckily, we can pop this casserole in the oven and open presents in our pj’s.” —sandie heindel

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eggs benedict Casserole Sandie Heindel Liberty, MO

Gingerbread Scones

Eggs Benedict Casserole

This overnight breakfast bake is as special as traditional eggs Benedict but makes your morning easier. —Sandie Heindel LiBerTy, MO PreP: 25 Min. + chiLLing • Bake: 45 Min. MakeS: 12 servings (12/3 cups sauce)

12 oz. Canadian bacon, chopped 6 english muffins, split and cut into 1-in. pieces 8 eggs 2 cups 2% milk 1 tsp. onion powder 1/4 tsp. paprika HOLLANDAISE SAUCE

4 egg yolks

1/2 cup heavy whipping cream 2 Tbsp. lemon juice 1 tsp. dijon mustard 1/2 cup butter, melted

1. Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining Canadian bacon. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Refrigerate, covered, overnight. 2. Preheat oven to 375°. Remove casserole from refrigerator while

oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes or until a knife inserted near center comes out clean. 3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve the hollandaise sauce immediately with the breakfast casserole. Per ServinG 286 cal., 19 g fat (10 g sat. fat), 256 mg chol., 535 mg sodium, 16 g carb., 1 g fiber, 14 g pro.

Gingerbread Scones

These moist scones’ gingerbread flavor makes them just right to serve at christmastime. Of course, they go great with a cozy, hand-warming drink. —david BoSTedT ZephyrhiLLs, FL PreP: 20 Min. • Bake: 15 Min. MakeS: 1 dOZen

2 cups all-purpose flour 3 Tbsp. brown sugar

2 tsp. baking powder 1 tsp. ground ginger 1/2 tsp. salt 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/4 cup cold butter, cubed 1/3 cup molasses 1/4 cup milk 1 egg, separated Coarse sugar

1. Preheat oven to 400°. In a large bowl, whisk flour, brown sugar, baking powder, ginger, salt, baking soda and cinnamon. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened. 2. Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 wedges. Place wedges 1 in. apart on a greased baking sheet. 3. In a bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown. Per ServinG 157 cal., 5 g fat (3 g sat. fat), 29 mg chol., 269 mg sodium, 26 g carb., 1 g fiber, 3 g pro. december 2013 tasteofhome.com

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HoliDay breaKfaSt

Citrus Melon Mingle

Breakfast Sausage Patties

Citrus Melon Mingle

—Harvey Keeney Mandan, nd

—DoriS HeatH Franklin, nc

PreP: 30 Min. • CooK: 10 Min./Batch MaKeS: 20 patties

Start to finiSH: 20 Min. MaKeS: 8 servings

3/4 cup buttermilk 21/4 tsp. kosher salt 11/2 tsp. rubbed sage 11/2 tsp. brown sugar 11/2 tsp. pepper 3/4 tsp. dried marjoram 3/4 tsp. dried savory 3/4 tsp. cayenne pepper 1/4 tsp. ground nutmeg 21/2 lbs. ground pork breakfast Sausage Patties

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EAT SMART FAST FIX

Buttermilk makes these pork patties practically melt in your mouth, and the blend of seasonings gives them awesome flavor.

1. In a large bowl, combine buttermilk and seasonings. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties. 2. In a large skillet coated with cooking spray, cook patties in batches over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Remove to paper towels to drain. Per Serving 126 cal., 8 g fat (3 g sat. fat), 38 mg chol., 251 mg sodium, 1 g carb., trace fiber, 11 g pro.

Fresh fruits are pretty incredible on their own. i simply add mint and honey to make this dish irresistible.

11/2 cups cubed cantaloupe 11/2 cups cubed honeydew 2 medium grapefruit, peeled and sectioned 2 medium navel oranges, peeled and sectioned 2 firm bananas, sliced 1 can (8 oz.) unsweetened pineapple chunks, undrained 1/2 cup orange juice 2 tbsp. honey 1 tbsp. minced fresh mint or 1 tsp. dried mint 1 tsp. minced fresh gingerroot

In a large bowl, combine all ingredients, tossing them lightly. Refrigerate, covered, until serving. Per Serving 125 cal., trace fat (trace sat. fat), 0 chol., 10 mg sodium, 31 g carb., 3 g fiber, 2 g pro. Diabetic Exchange: 2 fruit.

FAST FIX

Black Forest Waffles

Dark chocolate, cherries and cream put these waffles over the top. Serve them for dessert, too. —Edith Johnson Fruita, CO start to finish: 30 min. MaKEs: 5 waFFleS

1 cup heavy whipping cream 3 tbsp. confectioners’ sugar 2 oz. unsweetened chocolate, chopped 3 tbsp. shortening 13/4 cups cake flour

6 tbsp. sugar 1 tbsp. baking powder 1/2 tsp. salt 2 eggs, separated 1 cup milk 1 can (21 oz.) cherry pie filling Chocolate sprinkles or fresh mint, optional

1. In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Refrigerate until serving. 2. In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. In a large bowl, whisk

flour, sugar, baking powder and salt. In another bowl, whisk egg yolks and milk until blended. Stir in chocolate mixture. Add to dry ingredients; stir just until moistened. 3. In a clean bowl, beat egg whites until stiff but not dry. Fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions; keep warm. 4. Serve with whipped cream and pie filling. If desired, top with chocolate sprinkles. pEr sErving 706 cal., 32 g fat (16 g sat. fat), 157 mg chol., 567 mg sodium, 96 g carb., 2 g fiber, 10 g pro.

Black forest Waffles

into a na s e s . n a b n d d y ca e s an berri rning can ? n r u T -mo ifty, huh g oo d N december 2013 tasteofhome.com

57

holiday breakfast

Golden Danish Twists

These pretty rolls have a rich filling, crunchy almonds and sweet, lemony icing. My family loves them for breakfast on holiday mornings. —annie de la hoz DelTa, CO PreP: 11/4 hOurs + rising • bake: 15 Min. Makes: 3 DOzen

1/2 cup heavy whipping cream 2 tsp. grated lemon peel 1 tsp. vanilla extract ICING

1/4 cup butter, cubed 2 tbsp. all-purpose flour

1/4 cup lemon juice 22/3 cups confectioners’ sugar 1 tbsp. grated lemon peel

3/4 cup sliced almonds 2 pkg. (1/4 oz. each) active dry yeast 1/2 cup warm water (110° to 115°) 1 cup canned pumpkin 1 cup warm 2% milk (110° to 115°) 2 eggs 1/4 cup sugar 1/4 cup butter, softened 3 tsp. salt 6 to 61/2 cups all-purpose flour FILLING

2 pkg. (8 oz. each) cream cheese, softened 1/3 cup confectioners’ sugar

“We celebrate three cultural traditions in our family: Mexican, spanish and american. We’d make these sweet breads with the kids to enjoy after opening gifts. i think the aroma of holiday goodies wafting though the house always brings out love and smiles (ever notice that?).” —annie de la hoz

golden danish twists Annie De La Hoz | Delta, CO

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1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, milk, eggs, sugar, butter, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to make a soft dough. 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. 3. For filling, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Gradually beat in cream, lemon peel and vanilla. 4. Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Roll one portion into an 18x12-in. rectangle. Spread half of the filling lengthwise down half of the dough to within ½ in. of edges. Fold dough over filling; seal edges. Cut into eighteen 1-in. strips. Twist and loosely coil each strip. Tuck end under; pinch to seal. 5. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Repeat with remaining dough and filling. 6. Preheat oven to 375°. Bake twists 12-15 minutes or until golden brown. Remove to wire racks. 7. For icing, in a large saucepan, melt butter. Stir in flour until smooth. Stir in lemon juice. Bring to a boil; cook and stir 2 minutes or until mixture is thickened. Remove from heat. Stir in confectioners’ sugar and lemon peel until blended. Drizzle over warm twists. Sprinkle with almonds. Refrigerate leftovers. Per serving 223 cal., 10 g fat (5 g sat. fat), 38 mg chol., 261 mg sodium, 30 g carb., 1 g fiber, 5 g pro.

Caramelized ham & swiss Buns Iris Weihemuller Baxter, MN

Caramelized Ham & Swiss Buns

My next-door neighbor shared her version of this recipe with me. You can make it ahead and bake it quickly when company arrives. Ham and cheese, horseradish and brown sugar make for one delicious combo. —IrIs WeIhemuller Baxter, MN

PreP: 25 MiN. + CHilliNg • Bake: 30 MiN. makes: 1 dozeN

1 pkg. (12 oz.) hawaiian sweet rolls, split 1/2 cup horseradish sauce 12 slices deli ham 6 slices swiss cheese, halved 1/2 cup butter, cubed 2 Tbsp. finely chopped onion 2 Tbsp. brown sugar 1 Tbsp. spicy brown mustard 2 tsp. poppy seeds

Recipes Across 11/2 tsp. Worcestershire sauce 1/4 tsp. garlic powder

1. Spread roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops. Arrange in a single layer in a greased 9-in.-square baking pan. 2. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in brown sugar, mustard, poppy seeds, Worcestershire sauce and garlic powder. Pour over rolls. Refrigerate, covered, several hours or overnight. 3. Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown. Per servIng 288 cal., 17 g fat (9 g sat. fat), 67 mg chol., 447 mg sodium, 21 g carb., 1 g fiber, 11 g pro. P

AmeRicA Get ready for an all-American holiday. Across the country, home cooks are sharing the love—and recipes— that make holiday mornings so bright. Amid the presents, stockings and family traditions, there are plenty of cookies, casseroles and cozy cakes to feed the whole crew. Find regional favorites such as Southern Eggs and Biscuits, Swedish Pancakes, Huevos Rancheros with Tomatillo Sauce and hundreds more in Recipes Across America, Taste of Home readers’ tribute to our nation’s amazing history of recipes and stories. This collection of must-have recipes is in bookstores and at tasteofhome.com/america.

GET MORE! Find favorite Christmas morning recipes at tasteofhome.com/christmasbreakfast.

december 2013

59

A lot can go wrong during the holidays. This recipe won’t.

1-2 - 3 Cherry Poke Cake Just one of 11 easy holiday recipes available at Jello.com/Recipes

2 cups thawed Whipped Topping, divided 1 loaf ( 16 oz.) frozen pound cake thawed, room temperature 3/4 cup boiling water 1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin 1/4 cup cold water 1 oz. Semi-Sweet Chocolate 1-1/2 cups cherry pie filling, divided

PREP: 20 min. MAKES: 12 servings 1

Pierce cake with skewer at 1/2-inch intervals, poking skewer through cake to bottom of pan.

2

Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; spoon over cake. Refrigerate 1 hour. Meanwhile, make curls from semi-sweet chocolate.

3

Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top cake layer. Frost cake with remaining COOL WHIP. Garnish with remaining pie filling and chocolate curls.

© 2013 KRAFT FOODS GROUP INC.

PotLuck

s e l o r e s s a C y r r a to C t es. Bring tha it v in e s o th Say yes to all. Home cooks share the dish to pass aking merry the whole secret to m alled a party in a pan! season. It’s c

Nikki’s Perfect Pastitsio

Best Lasagna

“For every family gathering, everyone always asks me to bring my pastitsio. Even though my version is a bit lighter than my mother’s, the family loves it just the same.” —nIkkI TsangarIs Nikki’s Perfect Pastitsio

My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier but is every bit as great as Mom’s. —nIkkI TsangarIs WestfieLd, in PreP: 45 min. • Bake: 50 min. makes: 12 servinGs

21/2 cups uncooked penne pasta 2 Tbsp. butter, melted 1 cup grated Parmesan cheese 11/2 lbs. ground sirloin 1 medium onion, chopped 2 garlic cloves, minced 1 can (15 oz.) tomato sauce 1/2 tsp. salt 1/2 tsp. ground cinnamon 1 cup shredded Parmesan cheese, divided BECHAMEL SAUCE

1/2 2/3 1/2 1/4

cup butter, cubed cup all-purpose flour tsp. salt tsp. pepper 4 cups 2% milk 2 eggs

1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish. 2. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic;

cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with ½ cup shredded Parmesan cheese. 3. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. 4. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese. 5. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown. Per servIng 332 cal., 18 g fat (10 g sat. fat), 98 mg chol., 718 mg sodium, 24 g carb., 1 g fiber, 20 g pro.

Best Lasagna

For a casual holiday meal, you can’t go wrong sharing this rich, meaty lasagna. My grown sons and daughter-in-law still request it for their birthdays, too. —Pam ThomPson Girard, iL PreP: 1 hour Bake: 50 min. + standinG makes: 12 servinGs

9 lasagna noodles 11/4 lbs. bulk Italian sausage 3/4 lb. ground beef 1 medium onion, diced 3 garlic cloves, minced

2 cans (one 28 oz., one 15 oz.) crushed tomatoes 2 cans (6 oz. each) tomato paste 2/3 cup water 2 to 3 Tbsp. sugar 3 Tbsp. plus 1/4 cup minced fresh parsley, divided 2 tsp. dried basil 3/4 tsp. fennel seed 3/4 tsp. salt, divided 1/4 tsp. coarsely ground pepper 1 egg, lightly beaten 1 carton (15 oz.) ricotta cheese 4 cups (16 oz.) shredded part-skim mozzarella cheese 3/4 cup grated Parmesan cheese

1. Cook noodles according to package directions; drain. In a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute longer. Drain. 2. Stir in crushed tomatoes, tomato paste, water, sugar, 3 Tbsp. parsley, basil, fennel seed, ½ tsp. salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. 3. In a small bowl, mix egg, ricotta cheese, and the remaining parsley and salt. 4. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 Tbsp. Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full). 5. Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. Per servIng 519 cal., 27 g fat (13 g sat. fat), 109 mg chol., 1,013 mg sodium, 35 g carb., 4 g fiber, 35 g pro.

House Warmers

Unexpected gifts for gracioUs party hosts 1 serve your potluck pie with comfy mittens. 2 Wrap a casserole in a snuggly scarf. 3 stuff spoons and servers in a stocking.

2

3

1 december 2013 tasteofhome.com

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potluck

Shrimp Enchiladas with Green Sauce

I started making these enchiladas last year during Lent. The meatless recipe lets my family observe the season and still eat Mexican food. When I took them to school, my co-workers couldn’t get enough. —Mari acedo ChandLer, aZ prep: 35 MIn. • Bake: 25 MIn. MakeS: 8 servIngs

16 corn tortillas (6 in.) 1/2 cup plus 1 tbsp. olive oil, divided 2 medium tomatoes, chopped 2 medium onions, finely chopped 4 garlic cloves, minced 1/2 tsp. ground cumin 11/2 lbs. uncooked small shrimp, peeled and deveined 2 pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided 2 cans (10 oz. each) green enchilada sauce Fresh salsa, optional

1. Preheat oven to 350¡. In a skillet, heat ½ cup oil over medium-high heat. In batches, fry tortillas 10 seconds on each side or until pliable (do not allow to crisp). Drain on paper towels. Cover with foil. 2. In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir 3-4 minutes or until onions are tender. Add shrimp; cook 3-4 minutes or until shrimp turn pink, stirring occasionally. Stir in spinach; heat through. 3. Place ¼ cup shrimp mixture off-center on each tortilla; top with 1 Tbsp. mozzarella cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with green enchilada sauce; sprinkle with remaining cheese. 4. Bake enchiladas, uncovered, 25-30 minutes or until heated through and cheese is melted. per Serving 479 cal., 24 g fat (5 g sat. fat), 120 mg chol., 810 mg sodium, 37 g carb., 5 g fiber, 27 g pro.

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Short Rib Cobbler

My family’s love of two things—beef stew and biscuits—inspired this recipe. after years of making each separately, I put biscuits on top of the stew like a cobbler. It’s as down-home as it gets. —Janine talley OrLandO, FL prep: 45 MIn. • Bake: 3 hOurs MakeS: 8 servIngs

1/2 cup plus 3 tbsp. all-purpose flour, divided 11/4 tsp. salt, divided 1/2 tsp. pepper 2 lbs. well-trimmed boneless beef short ribs, cut into 11/2-in. pieces 5 tbsp. olive oil, divided 1 large onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 1 garlic clove, minced 2 tbsp. tomato paste 5 cups beef stock 1 cup dry red wine or additional beef stock 1 tsp. poultry seasoning 1 bay leaf 1 pkg. (14 oz.) frozen pearl onions, thawed 4 medium carrots, cut into 2-in. pieces COBBLER TOPPING

2 cups biscuit/baking mix

2/3 cup 2% milk Fresh thyme leaves

Continued on page 66 •

Short rib cobbler

Shrimp enchiladas with green Sauce

1. Preheat oven to 350¡. In a shallow bowl, mix ½ cup flour, ¾ tsp. salt and pepper. Dip ribs in flour mixture to coat all sides; shake off excess. 2. In an ovenproof Dutch oven, heat 3 Tbsp. oil over medium heat. Brown beef in batches. Remove from pan. 3. In same pan, heat remaining oil over medium heat. Add onion, chopped carrot and celery; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute. Stir in tomato paste and remaining flour until blended. Gradually stir in stock and wine until smooth. Return beef to pan; stir in poultry seasoning, bay leaf and remaining salt. Bring to a boil. 4. Bake, covered, 1¾ hours. Stir in pearl onions and carrot pieces. Bake, covered, 30-45 minutes longer or until beef and onions are tender. Skim fat and remove bay leaf. 5. In a small bowl, mix biscuit mix and milk just until a soft dough forms. Drop by scant ¼ cupfuls over beef mixture. Bake, uncovered, 40-45 minutes longer or until topping is golden brown. Sprinkle with thyme. per Serving 454 cal., 23 g fat (6 g sat. fat), 47 mg chol., 930 mg sodium, 40 g carb., 3 g fiber, 23 g pro.

Italian Sausage and Spinach Pie

My mother created this basic recipe, and I’ve added my own ingredients. The flavors blend so well. It makes an even heartier supper with a side of pasta. —Teresa Johnson Peru, IL PreP: 25 mIn. • Bake: 50 mIn. + standIng Makes: 8 servIngs

1 1 6 2

4 1

1/2 1/4

1

lb. bulk Italian sausage medium onion, chopped eggs pkg. (10 oz. each) frozen chopped spinach, thawed and squeezed dry cups (16 oz.) shredded mozzarella cheese cup ricotta cheese tsp. garlic powder tsp. pepper Pastry for double-crust pie (9 in.) Tbsp. water

1. In a large skillet, brown sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.

2. Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper. 3. Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a ⅛-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a ⅛-in.-thick circle. Place over filling. Trim, seal and flute edge. 4. In a small bowl, whisk water and reserved egg yolk; brush over pastry. Cut slits in top. 5. Bake 50 minutes or until golden brown. Let stand 10 minutes. PasTry for douBle-crusT PIe (9 In.)

Combine 2½ cups all-purpose flour and ½ tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add ⅓ to ⅔ cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour. Per servIng 608 cal., 40 g fat (19 g sat. fat), 248 mg chol., 787 mg sodium, 33 g carb., 1 g fiber, 28 g pro. P

GET MORE! Find potluck winners at tasteofhome.com/top10casseroles.

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#betterwithmms

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holidays are better with

celebrate

The most wonderful time of the year calls for your jolliest recipes. Here are the giddy goodies that always make your nice list. Your naughty list, too—because, hey, it’s Christmas!

Gingerbread People

celebrate

These soft, chewy cookies are among my grandchildren’s favorites. The kids love to help me decorate them. —Joan truax PiTTsboro, iN PreP: 45 min. + chilling bake: 10 min./batch + cooling MakeS: 21/2 dozen

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 11/2 tsp. baking powder 11/4 tsp. ground cinnamon 3/4 tsp. baking soda 1/4 tsp. salt 1/4 tsp. ground cloves royal Icing (recipe below) and assorted candies, optional

t s e t u C

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, vanilla and lemon peel. In another bowl, whisk flour, ginger, baking powder, cinnamon, baking soda, salt and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until easy to handle. 2. Preheat oven to 350°. On a lightly floured surface, roll each portion to ¼-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. 3. Place 2 in. apart on greased baking sheets. Bake 7-9 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate as desired. Per ServIng 99 cal., 2 g fat (1 g sat. fat), 12 mg chol., 88 mg sodium, 18 g carb., trace fiber, 1 g pro. royal IcIng

In a bowl, combine 2 cups confectioners’ sugar, 2 Tbsp. plus 2 tsp. water, 4½ tsp. meringue powder and ¼ tsp. cream of tartar; beat on low speed just until combined. Beat on high 4-5 minutes or until stiff peaks form. If desired, tint with food coloring and pipe with a pastry bag. Makes 1 cup.

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Stickies t Cinnamon-Walnut Sticky Buns

The sweet honey-walnut topping and tender texture make these sticky rolls a surefire people pleaser. —DEBBIE BROEKER ROCKY MOUNT, MO PREP: 1 hOUR + RisiNg • BaKE: 30 MiN. MaKES: 2 dOzeN

2 pkg. (1/4 oz. each) active dry yeast 11/2 cups warm water (110° to 115°) 1 cup mashed potatoes (without added milk and butter) 1/2 cup sugar 1/2 cup butter, softened 2 eggs 2 tsp. salt 6 to 61/2 cups all-purpose flour TOPPING

1/4 cup butter 1 cup packed brown sugar 1 cup honey 1 tsp. ground cinnamon

1 cup chopped walnuts FILLING

1/2 cup sugar 2 tsp. ground cinnamon 2 Tbsp. butter, melted

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. 3. For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among three greased 9-in. round

baking pans, spreading evenly. Sprinkle with walnuts. 4. For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x12-in. rectangle. Brush with 1 Tbsp. melted butter to within ½ in. of edges; sprinkle with ¼ cup sugar mixture. 5. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling. Place eight slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°. 6. Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm. PER SERvIng 328 cal., 10 g fat (5 g sat. fat), 35 mg chol., 257 mg sodium, 55 g carb., 2 g fiber, 5 g pro. december 2013 tasteofhome.com

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celeBrate

Cheesiest Deluxe Baked Macaroni and Cheese

I’ve been cooking and baking for many years, but I’ve only recently begun creating my own recipes. Adding ham and a little Dijon mustard turned this super creamy mac and cheese into the ultimate comfort food.

—Kathy yarosh ApopkA, FL PreP: 30 min. • BaKe: 25 min. MaKes: 12 servings

TOPPING

11/2 cups soft bread crumbs 1/4 cup grated Parmesan cheese 2 tbsp. butter, melted

1 pkg. (16 oz.) elbow macaroni

1. Preheat oven to 350°. Cook

1/4 cup all-purpose flour

macaroni according to package directions. In a Dutch oven, whisk flour, milk and cream until smooth.

2 cups 2% milk 1/2 cup heavy whipping cream

72

1 pkg. (8 oz.) process cheese (Velveeta), cubed 1 cup (4 oz.) shredded cheddar cheese 2/3 cup whipped cream cheese 1/4 cup grated Parmesan cheese 1 can (141/2 oz.) diced tomatoes, drained 11/2 cups cubed fully cooked ham 1 cup (8 oz.) sour cream 1 tsp. Dijon mustard

tasteofhome.com december 2013

Bring to a boil; cook and stir 2 minutes or until thickened. 2. Stir in cheeses until melted. Add tomatoes, ham, sour cream and mustard. Drain macaroni; add to cheese mixture and toss to coat. 3. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and bread crumbs are lightly browned. Note To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields ½ to ¾ cup crumbs. Per serViNg 441 cal., 23 g fat (14 g sat. fat), 85 mg chol., 734 mg sodium, 39 g carb., 2 g fiber, 19 g pro.

FAST FIX

Orange Fudge Sauce

I give my friends a jar of this fudge sauce with a little bag of roasted pecans tied to it. They can make a delicious sundae at home. It’s good over pound cake, too.

—Annie Rundle TasTe of Home assocIaTe edITor StARt to finiSh: 15 mIn. MAKeS: 3 cupS

24 oz. bittersweet chocolate, chopped 1 cup heavy whipping cream 1/4 cup butter 1/4 cup thawed orange juice concentrate 2 tsp. grated orange peel Vanilla ice cream, optional

1. In a heavy saucepan, combine chocolate, cream, butter and juice concentrate. Cook and stir over medium-low heat until smooth. 2. Stir in orange peel. Serve warm with ice cream or transfer to covered jars and refrigerate. peR (2-tbSp.) SeRVing 198 cal., 18 g fat (10 g sat. fat), 19 mg chol., 17 mg sodium, 16 g carb., 2 g fiber, 2 g pro.

I make a big batch “

of crepes for my family and let them spoon on the fudge sauce. Chocolate can be served for breakfast, right?” —Annie Rundle

Fudgies t december 2013 tasteofhome.com

73

Marinated Olive & Cheese Ring

1/4 cup balsamic vinegar 1/4 cup olive oil

—Patricia Harmon Baden, Pa

1 tbsp. minced fresh parsley 1 tbsp. minced fresh basil or 1 tsp. dried basil 2 garlic cloves, minced 1 jar (2 oz.) pimiento strips, drained and chopped toasted French bread baguette slices

celebrate

We love to turn our Italian meals into celebrations, and an antipasto plate always kicks off the party. This one is almost too pretty to eat.

PreP: 25 min. + chilling maKeS: 16 servings

1 pkg. (8 oz.) cold cream cheese 1 pkg. (10 oz.) sharp white cheddar cheese, cut into 1/4-in. slices 1/3 cup pimiento-stuffed olives 1/3 cup pitted Greek olives

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1. Cut cream cheese lengthwise in half; cut each half into ¼-in. slices. On a serving plate, arrange cheeses

upright in a ring, alternating cheddar and cream cheese slices. Place olives in center of the ring. 2. In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. 3. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices. Per ServinG 168 cal., 16 g fat (7 g sat. fat), 34 mg chol., 260 mg sodium, 2 g carb., trace fiber, 6 g pro. Continued on page 76 •

Nibbl iest

Festive Papa Tapas 99 calories per serving,

fresh, gluten free, full of vitamins and minerals

Call it oblong or voluptuous, but please don't call it fattening.

© 2013 United States Potato Board. All rights reserved.

Discover healthy, modern potato sides ready in 30 minutes or less. potatogoodness.com

FAST FIX

Flaky Cheddar-Chive Biscuits

celebrate

These wonderful buttery biscuits add happiness to any dinner. —betsy King DuluTh, MN start to finish: 25 mIn. MaKes: 10 bIScuITS

21/4 cups all-purpose flour 21/2 tsp. baking powder

2 tsp. sugar

1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup cold butter, cubed 1 cup (4 oz.) shredded cheddar cheese 3 tbsp. minced fresh chives 1 cup buttermilk

1. Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. 2. Pat or roll dough to ¾-in. thickness; cut with a floured 2½-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm. per serving 236 cal., 13 g fat (8 g sat. fat), 37 mg chol., 440 mg sodium, 24 g carb., 1 g fiber, 6 g pro.

Awesome with your best seafood chowder on Christmas Eve!

a l F

t s kie

Snicker doodl iest Caramel Snickerdoodle Bars

What did I do when I couldn’t decide between two of my favorite desserts? Combined them! This snickerdoodleblondie hybrid is the best. —Niki Plourde Gardner, Ma PreP: 30 Min. • Bake: 25 Min. + chillinG MakeS: 4 dozen

1 cup butter, softened 2 cups packed brown sugar 2 eggs 2 tsp. vanilla extract 21/2 cups all-purpose flour 2 tsp. baking powder 1 tsp. salt 1/4 cup sugar

3 tsp. ground cinnamon 2 cans (13.4 oz. each) dulce de leche 12 oz. white baking chocolate, chopped 1/3 cup heavy whipping cream 1 Tbsp. light corn syrup

1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides of pan by 1 in. 2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.

3. In a small bowl, mix sugar and cinnamon; sprinkle 2 Tbsp. mixture over batter. Bake 25-30 minutes or until edges are light brown. Cool completely in pan on a wire rack. 4. Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with the remaining cinnamon-sugar. Refrigerate, covered, at least 1 hour. 5. Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers. Per ServiNg 197 cal., 8 g fat (5 g sat. fat), 27 mg chol., 137 mg sodium, 28 g carb., trace fiber, 2 g pro. december 2013 tasteofhome.com

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CelebrATe

Loaded Smashed Taters

I like to use baby Yukon Golds because the skins are very thin and easy to mash. Sometimes I add garlic and chives or substitute shallots for the green onions. —AndreA Quiroz ChICaGo, IL PreP: 20 min. • Cook: 20 min. MAkeS: 8 servings

21/2 lbs. baby Yukon Gold potatoes 1 cup 2% milk, warmed 1/2 cup spreadable garlic and herb cream cheese 3 Tbsp. butter, softened 1 lb. bacon strips, cooked and crumbled 1 cup (4 oz.) shredded cheddar cheese 1/2 cup shredded Parmesan cheese 3 green onions, chopped 1/3 cup oil-packed sun-dried tomatoes, chopped 2 tsp. dried parsley flakes 1/4 tsp. salt 1/4 tsp. pepper

t s e i t h g u Na

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. 2. Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper. Per ServinG 379 cal., 24 g fat (13 g sat. fat), 63 mg chol., 682 mg sodium, 27 g carb., 2 g fiber, 15 g pro.

“ My husband loves

mashed potatoes, especially alongside a steak. They’re totally customizable!” —AndreA Quiroz

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Continued on page 80 •

celebrate

Yuletide Eggnog Cupcakes If I want a creamier frosting on these, I add more eggnog. The nog lovers in your life won’t complain! —Salina Moore WoodWard, oK PreP: 30 min. • bake: 20 min. + cooling MakeS: 2 dozen

4 eggs, separated

2/3 cup butter, softened 11/2 cups sugar, divided 21/3 cups all-purpose flour 3 tsp. baking powder

1/2 tsp. ground nutmeg 1/4 tsp. salt 1 cup eggnog FROSTING

1 pkg. (8 oz.) cream cheese, softened

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1/4 cup butter, softened 33/4 cups confectioners’ sugar 2 tbsp. eggnog Freshly grated or additional ground nutmeg

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line muffin cups with paper liners. 2. In a large bowl, cream butter and 1¼ cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition. 3. With clean beaters, beat egg whites on medium speed until soft peaks

form. Add remaining sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. 4. Fill prepared muffin cups threefourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. 5. For frosting, in a bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers. Per Serving 296 cal., 12 g fat (7 g sat. fat), 71 mg chol., 170 mg sodium, 44 g carb., trace fiber, 4 g pro.

Rustic Nut Bars

Everyone will enjoy crunching into the shortbread-like crust and wildly nutty topping on these chewy, gooey bars. —BarBara Driscoll WEst Allis, Wi PreP: 20 min. • Bake: 35 min. + cooling Makes: about 3 dozen

shortcut! Pop open cans of mixed nuts and scoop out 4 cups for the topping.

1 Tbsp. plus 3/4 cup cold butter, divided 21/3 cups all-purpose flour 1/2 cup sugar 1/2 tsp. baking powder 1/2 tsp. salt 1 egg, lightly beaten TOPPING

2/3 cup honey 1/2 cup packed brown sugar 1/4 tsp. salt 6 2 1 1 1 1

Tbsp. butter, cubed Tbsp. heavy whipping cream cup chopped hazelnuts, toasted cup salted cashews cup pistachios cup salted roasted almonds

1. Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease foil with 1 Tbsp. butter. 2. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry). Press firmly onto bottom of pan. 3. Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack. 4. In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil 2 minutes, without stirring. Stir in butter and cream; return to a boil. Cook and stir 1 minute or until smooth. Remove from heat; stir in nuts. Spread evenly over crust. 5. Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; cut into bars. NoTe To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. Per serviNg 199 cal., 13 g fat (4 g sat. fat), 21 mg chol., 157 mg sodium, 18 g carb., 1 g fiber, 4 g pro.

t s e i t t u N

celeBraTe

Ham, Egg & Cheese Casserole

I turned a French classic, croque madame, from a simple egg-topped grilled sandwich into an impossibleto-resist saucy casserole.

—Melissa Millwood Lyman, SC PreP: 35 min. Bake: 40 min. + standing Makes: 12 servings

1. Preheat oven to 350°. On a

1 loaf (1 lb.) frozen bread dough, thawed 3/4 cup butter, cubed 1/3 cup all-purpose flour

Rise &

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21/2 cups 2% milk 3 Tbsp. dijon mustard 3/4 tsp. pepper 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/2 cup grated Parmesan cheese 1 lb. sliced smoked deli ham 2 cups (8 oz.) shredded swiss cheese 6 eggs 1/4 cup minced fresh parsley

lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish; build up edges slightly. 2. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and

S hin e -iest

tasteofhome.com december 2013

stir 3-4 minutes or until thickened. Stir in mustard, pepper, salt and nutmeg. Remove from heat; stir in the Parmesan cheese. 3. Place a third of the ham over the dough; top with 1 cup sauce and ⅔ cup Swiss cheese. Repeat layers twice. Bake, uncovered, for 30 minutes or until bubbly and crust is golden brown. 4. Using the back of a tablespoon, make six indentations in the top to within 2 in. of edges. Carefully break an egg into each indentation. 5. Bake 10-15 minutes longer or until egg whites are completely set and yolks begin to thicken but are not hard. (If desired, bake an additional 5 minutes for firmer eggs.) Sprinkle with parsley. Let stand 10 minutes before cutting. Per serving 405 cal., 23 g fat (12 g sat. fat), 176 mg chol., 992 mg sodium, 26 g carb., 2 g fiber, 22 g pro.

t s e i e n a C y d n a C Peppermint Crunch Christmas Cookies

Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie.

—HeatHer Carter Wasilla, aK PreP: 25 min. + chillinG Bake: 10 min./batch + coolinG MakeS: 31/2 dozen

1 cup butter, softened

1/2 cup sugar

1 tsp. peppermint extract 1 tsp. vanilla extract 21/4 cups all-purpose flour red and green paste food coloring 8 oz. dark chocolate candy coating, melted 3/4 cup crushed peppermint candies

1. In a bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Divide dough in half; tint one portion red and the other green. Wrap in plastic wrap; refrigerate 2 hours or until easy to handle.

2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to ¼-in. thickness. Cut with a floured 1½-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely. 3. Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set. Per Serving 107 cal., 6 g fat (4 g sat. fat), 11 mg chol., 32 mg sodium, 13 g carb., trace fiber, 1 g pro. P

GET MORE! Find a mix-and-match holiday meal planner at tasteofhome.com/christmasmenu.

december 2013

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Life is

how you bake it

JUST PEACHY PIE BARS Prep: 15 min. | Bake: 55 min. | Serves: 10-12 Batter Ingredients:

Glaze Ingredients:

1 cup unsalted butter, softened 1 cup powdered sugar 1 tsp. cinnamon 2 cups granulated sugar 3 Tbsp. milk 4 eggs 3 cups all-purpose flour 1 ∕2 tsp. salt 1 tsp. cinnamon 1 tsp. baking powder 1 tsp. ground nutmeg 1 ∕4 tsp. ground ginger 1 (21 oz.) can Lucky Leaf® Premium Peach Pie Filling

Preheat oven to 350°F. Beat butter and sugar in a large mixing bowl until creamy. Add eggs one at a time, beating after each. Add flour, salt, cinnamon, baking powder, nutmeg and ginger. Spread three-quarters of batter into a 13x9-inch pan. Bake uncovered for 15 minutes. Spread Lucky Leaf Premium Peach Pie Filling evenly over hot crust. Drop teaspoons of remaining batter over filling layer. Bake uncovered for 30-40 minutes. Allow to cool for 10 minutes. For optional glaze, whisk powdered sugar, cinnamon and milk to desired consistency. Drizzle over warm bars.

For more recipes that’ll get you noticed, visit

LUCKYLEAF.COM

holiday brownies

e l p i r T t a e r T transformed intoy ily as e is s ie n w o merr One batch of bro ristmas tree, twBake up a h C te u c rn a d deer. a pretty ppy herd of reinr chocolate treat. a h a r o s th a re u w cipe and pick yo reader’s best re

little g e t a li ni n g. s e i d silver e g oo Thes om their and lif t. r il f help rab the fo away. t G ra e Deco

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holiday BroWnieS

“It’s a tradition— I make these for my family at least once during the Christmas season.” —Jeannine Schneider

Christmas Tree Brownies

My son is 36 but acts as if he’s 5 when he sees these brownies—I’ve been making them for over 30 years! My daughter and four grandchildren love them, too. —Jeannine Schneider Fremont, CA PreP: 30 min. • Bake: 25 min. + Cooling MakeS: 1 tree, 2 wreAths or 24 reindeer brownies

the e e o n e d in r t e T h i s d e ck e 70. r cove cing , pag ng I l ti Roya ned fros here. n Ca r ick the t do e s

3/4 cup butter, cubed 4 oz. unsweetened chocolate, chopped 3 eggs 2 cups sugar 1/4 tsp. salt 1 tsp. vanilla extract 1 cup all-purpose flour 1 can (16 oz.) vanilla frosting Green paste food coloring, optional assorted nonpareils

1. Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs, sugar and salt. Stir in vanilla extract and chocolate mixture. Gradually add flour, mixing well. 2. Spread into prepared pan. Bake 25-30 minutes or until brownie begins to pull away from sides of pan. Cool completely in pan on a wire rack. 3. Lifting with foil, remove brownie from pan. Cut brownie to form a tree. If desired, tint frosting green. Frost tree; decorate as desired. For holiday Wreath BroWnieS

Prepare Christmas Tree Brownies through Step 2, but use two parchment paper-lined 9-in. round baking pans in place of 13x9-in. pan; cool in pans 10 minutes before removing to wire racks. Using a 3-in. round cookie cutter, cut out the center of each brownie to form a wreath. Tint frosting green. Frost wreaths. Use AirHeads Xtremes Sour Belt candies to make bows. Decorate with white M&M’s as desired. For reindeer BroWnieS

Prepare Christmas Tree Brownies through Step 2. Lifting with foil, remove brownie from pan. Spread 1 can (16 oz.) chocolate frosting over top. Cut brownie into 12 squares; cut squares into triangles. Attach candies and pretzels to make reindeer faces. P

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1

2

3 GET MORE! Find more recipes readers love at tasteofhome.com/top10brownies.

december 2013

87

Contest PrIzEd PIES Take that rolling pin out for a spin. It’s pie (and tart) time! With the gooiest, fruitiest fillings—and the flakiest crusts, too— readers’ home-baked pastries are winners all around.

This Your pie takes taste Grand P the cake rize w . s like s choc mooth G inner olate e cake rman .

win! SWAP THOSE COOKIES. TURN THE PAGE TO ENTER YOUR BEST TREATS. december 2013 tasteofhome.com

89

Contest Central

The Pie Piper Q: & : A

Anna, we can’t get enough of your pie! How’d you know you had a winning recipe?

A nna J one s

This pie came about when I was creating contest recipes for the State Fair of Texas. First, I took it to my co-workers at Children’s Medical Center in Dallas—they’ve done lots of taste-testing for me. In a high-stress area like that, something small like a cookie (or pie, or cake) can go a long way to brighten someone’s day. This pie got thumbs-up because it’s like an intense German chocolate cake.

pie

s & tA rt GR A N D PRIs ZE

WINN

ER

christmas cookies

xt nep u

Dough unto others this holiday season and send us your best cookie recipes. Whether sprinkled, iced or shaped, these treats are easy and fun and look great piled on a plate for Santa. Share your recipe (12 ingredients or fewer, please) and the story behind it, and you could win $500—and sweet bragging rights.

ENTER OUR

christmas cookies contest

& YOU CAN WIN

500

$

send your ChristMAs Cookie reCipes in these CAtegories: slice & Bake Let us in on the appeal of your cheer-spreading slicers. Your twist on sugar cookies? Gingersnaps? Chocolate-mint swirls? Do tell! sandwich Double the fun with cookie stacks. Filled, dipped and drizzled, your sandwich cookies and whoopie pies are extra-festive. drop tell us what you add—fruit, nuts, chips—to turn an ordinary batch into holiday delights worth gifting. Bars Send us your one-pan treats, whether they’re raspberry blondies, double-fudge brownies or something else that’s just as delish. no-Bake What’s not in your oven? Share your peanut butter balls, cocoa-oatmeal rollers and more. Enter at tasteofhome.com/recipecontests. Entry deadline is Feb. 3, 2014. Winners announced in a future issue.

More Contests, More Money up to $500! WE’RE looking foR youR BEst REcipEs foR:

Best Holiday Recipes • Appetizers • Everyday Delicious It’s easy to enter at tasteofhome.com/recipecontests. 90

tasteofhome.com december 2013

GRAND PRIZe

1st PlAce

Coconut-Pecan German Chocolate Pie

Cranberry-orange Crumb Tart

AnnA jones CoPPell, TX

after my sister took the family to the local cranberry festival, my mom bet me that I couldn’t make a holiday pie out of cranberries and oranges. Considering that the pie was gone before the holidays arrived, I think I won!

This pie combines the ingredients that everyone knows and loves in its cousin, the classic cake. It’s so rich and silky, you won’t be able to put your fork down.

2ND PlAce

heAther cunninghAm whITman, ma

3RD PlAce

maple Peanut Butter Pie

Blue-ribbon apple Pie

crystAl schlueter norThGlenn, Co

collette gAugler foGelsvIlle, Pa

maple nut Goodies have been a favorite candy of mine since I was a child, and I think this luscious pie tastes just like them. It freezes well, too—just take it out to thaw 30 minutes before topping and serving.

I was so proud when this recipe won a blue ribbon at the local fair. I went on to compete at the state farm show—an experience I can’t forget.

cranberry-Orange crumb Tart

coconut-Pecan german chocolate Pie

prep: 35 Min. + sTanding • BAKe: 10 Min. + cOOling MAKes: 12 servings

prep: 50 Min. + chilling • BAKe: 35 Min. + chilling MAKes: 8 servings

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided 1/2 cup sugar, divided 6 Tbsp. butter, melted 1/4 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup cold butter, cubed FILLING

1 large navel orange 4 cups fresh or frozen cranberries, thawed 1 cup sugar 3 Tbsp. quickcooking tapioca 2 Tbsp. brandy or cranberry juice 1/4 tsp. baking soda 1/4 tsp. ground cinnamon 1/8 tsp. ground allspice

1. In a bowl, mix 1¾ cups crushed crackers and ¼ cup sugar; stir in melted butter. Press onto bottom and up sides of an 11-in. fluted tart pan. Bake 7-8 minutes; cool. 2. For topping, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate. 3. Finely grate 1 Tbsp. orange peel; cut off rest of peel and outer membrane. Hold fruit over a bowl to catch juice; remove sections by cutting along membrane. Squeeze membrane for additional juice. 4. In a large saucepan, mix remaining ingredients, grated peel and the juice; let stand 15 minutes. Preheat oven to 425°. 5. Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until golden brown. Cool on rack. per serving 332 cal., 11 g fat (6 g sat. fat), 25 mg chol., 207 mg sodium, 56 g carb., 3 g fiber, 2 g pro.

pie dough (below) 4 oz. german sweet chocolate, chopped 2 oz. unsweetened chocolate, chopped 1 can (14 oz.) sweetened condensed milk 4 egg yolks 1 tsp. vanilla extract 1 cup chopped pecans TOPPING

1/2 cup brown sugar 1/2 cup whipping cream 1/4 cup butter, cubed 2 egg yolks 1 cup flaked coconut 1 tsp. vanilla extract 1/4 cup chopped pecans

1. Preheat oven to 400°. Roll dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim and flute. Line unpricked pastry with foil. Fill with pie weights. Bake 12 minutes. Remove foil and weights; bake

6-8 minutes or until light brown. Cool. Reduce oven setting to 350°. 2. Melt chocolates; cool slightly. Whisk in milk, yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack. 3. In a saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. 4. Whisk a small amount of hot mixture into yolks; return to pan, whisking constantly. Cook and stir 3 minutes or until thickened and a thermometer reads 160°. Remove from heat. Stir in coconut and vanilla; cool 10 minutes. 5. Pour over filling; sprinkle with pecans. Chill 4 hours or until cold. pie dough Mix 1¼ cups flour and ¼ tsp. salt; cut in 6 Tbsp. cold lard. Gradually add 3-4 Tbsp. ice water, tossing with fork until dough forms. Wrap and chill 1 hour. per serving 801 cal., 54 g fat (24 g sat. fat), 215 mg chol., 227 mg sodium, 75 g carb., 5 g fiber, 12 g pro.

tasteofhome.com december 2013

tasteofhome.com december 2013

Blue-ribbon apple Pie

Maple Peanut Butter Pie

prep: 45 Min. • BAKe: 55 Min. + cOOling MAKes: 8 servings

prep: 25 Min. + chilling MAKes: 8 servings

pastry for doublecrust pie (9 in.) WALNUT LAYER

3/4 cup ground walnuts 2 2 1 1

Tbsp. brown sugar Tbsp. beaten egg Tbsp. butter, melted Tbsp. 2% milk 1/4 tsp. lemon juice 1/4 tsp. vanilla extract FILLING

6 cups sliced peeled tart apples 2 tsp. lemon juice 1/2 tsp. vanilla extract 3/4 cup sugar 3 Tbsp. all-purpose flour 11/4 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. salt 3 Tbsp. butter, cubed TOPPING

1 tsp. 2% milk 2 tsp. sugar

1. Preheat oven to 375°. Roll one half of pastry

dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. 2. Mix walnut layer ingredients until blended. Spread onto bottom of pastry. Refrigerate. 3. In a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, spices and salt; add to apple mixture and toss to coat. 4. Pour filling over walnut layer; dot with butter. Roll remaining pastry dough to a ⅛-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in pastry. 5. Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. per serving 611 cal., 36 g fat (10 g sat. fat), 31 mg chol., 234 mg sodium, 67 g carb., 3 g fiber, 6 g pro.

tasteofhome.com december 2013

11/2 cups crushed cream-filled maple sandwich cookies (about 12 cookies) 3 Tbsp. butter, melted 1/3 cup hot fudge ice cream topping 1 pkg. (8 oz.) cream cheese, softened 1 cup creamy peanut butter 1 tsp. maple flavoring 11/4 cups confectioners’ sugar 1 carton (8 oz.) frozen whipped topping, thawed 1 cup heavy whipping cream 2 Tbsp. maple syrup 1/4 cup chocolatecovered peanuts, coarsely chopped

1. In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes. 2. In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. 3. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners’ sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set. 4. In a bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve pie with whipped cream and peanuts. per serving 773 cal., 53 g fat (25 g sat. fat), 84 mg chol., 373 mg sodium, 63 g carb., 3 g fiber, 13 g pro.

tasteofhome.com december 2013

Chocolate Pear Hazelnut Tart

Cranberry Double-Nut Pie

lexi mckeown LoS aNGeLeS, Ca

lily julow LawreNCeviLLe, Ga

when i was a foreign exchange student in France, my host family’s grandmother asked me to help her make this gorgeous tart. i’ve been baking ever since.

This has to be on our holiday table or there’d be lots of unhappy campers. Tart cranberries provide a delicious contrast to the rich, sweet, nutty filling.

mango Pie with Coconut Crust

Sweet Potato ice Cream Pie

jennifer worrell NiLeS, iL

susan bazan Sequim, wa

This was the first pie i created on my own. mangoes are one of my favorite fruits, and they are so pieworthy. of course, everything’s better with a little coconut in the mix.

Not one person has ever guessed that canned sweet potatoes are the secret ingredient in this pie. winter flavors add warmth to this cool and creamy treat, and friends and family always ask for the recipe.

december 2013 tasteofhome.com

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Cranberry Double-nut Pie

Chocolate Pear hazelnut Tart

prep: 20 Min. • Bake: 45 Min. + Cooling Makes: 8 servings

prep: 45 Min. + Chilling • Bake: 30 Min. + Cooling Makes: 12 servings

pastry for singlecrust pie (9 in.) 3 eggs 3/4 cup packed brown sugar 1/2 cup light corn syrup 1/3 cup butter, melted 2 Tbsp. molasses 1/4 tsp. salt 11/2 cups fresh or frozen cranberries, thawed 3/4 cup coarsely chopped walnuts, toasted 3/4 cup coarsely chopped pecans, toasted

1. Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a ⅛-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to ½ in. beyond the rim of the plate; flute edge. 2. In a large bowl, whisk eggs, brown sugar, corn syrup, butter, molasses and salt; stir in cranberries, walnuts and pecans. Pour into pastry. 3. Bake 45-50 minutes or until set. Cool on a wire rack. To ToasT nuTs Spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. per serving 573 cal., 36 g fat (14 g sat. fat), 129 mg chol., 332 mg sodium, 60 g carb., 3 g fiber, 7 g pro.

11/4 cups all-purpose flour 1/3 cup ground hazelnuts 1/4 cup packed brown sugar Dash salt 1/2 cup cold butter, cubed 3 to 5 Tbsp. ice water FILLING

3 eggs, separated 1 cup ground hazelnuts 1/3 cup butter, softened 1/3 cup packed brown sugar 2 Tbsp. baking cocoa 2 Tbsp. amaretto or 1/2 tsp. almond extract 6 canned pear halves, drained, sliced and patted dry 2 Tbsp. honey, warmed

1. Mix first four ingredients; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes. 2. Place egg whites in a bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a ⅛-in.-thick circle; transfer to a 9-in. fluted tart pan. Trim pastry even with edge; prick bottom with a fork. Refrigerate. 3. In a large bowl, beat hazelnuts, butter, brown sugar and cocoa. Beat in yolks and amaretto. 4. With clean beaters, beat egg whites on medium speed until stiff. Gradually fold into hazelnut mixture; spread onto bottom of pastry. Top with pears. 5. Bake on a lower oven rack 30-35 minutes. Brush pears with warm honey. Cool on a wire rack. per serving 302 cal., 19 g fat (9 g sat. fat), 86 mg chol., 125 mg sodium, 29 g carb., 2 g fiber, 5 g pro.

tasteofhome.com december 2013

tasteofhome.com december 2013

sweet Potato ice Cream Pie

Mango Pie with Coconut Crust

prep: 25 Min. + freezing Makes: 8 servings

prep: 50 Min. + Chilling • Bake: 45 Min. + Cooling Makes: 8 servings

2 cups graham cracker crumbs (about 14 whole crackers) 3 Tbsp. sugar 1/2 cup butter, melted 1 can (15 oz.) sweet potatoes, drained 1/2 cup packed brown sugar 2 tsp. pumpkin pie spice 1 tsp. grated orange peel 1/4 tsp. salt 4 cups vanilla ice cream, softened 1 cup heavy whipping cream 3 Tbsp. confectioners’ sugar 1 tsp. vanilla extract

1. In a small bowl, mix the cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Refrigerate 30 minutes. 2. Place sweet potatoes, brown sugar, pie spice, orange peel and salt in a food processor; process until smooth. Add ice cream; process until blended. Spread evenly into crust. Freeze, covered, 8 hours or overnight. 3. Remove from freezer about 10 minutes before serving. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Spread over pie. per serving 542 cal., 32 g fat (19 g sat. fat), 100 mg chol., 368 mg sodium, 62 g carb., 2 g fiber, 5 g pro.

tasteofhome.com december 2013

21/2 cups all-purpose flour 1/2 tsp. salt 2/3 cup cold butter, cubed 2/3 to 3/4 cup ice water 5 cups sliced peeled mangoes (4 large) 2 Tbsp. dark rum or orange juice 1/3 cup sugar 2 Tbsp. quickcooking tapioca 3/4 tsp. ground ginger 1/4 tsp. ground cardamom Dash white pepper 1/8 tsp. salt 1/3 cup flaked coconut, toasted

1. Mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk;

wrap in plastic wrap. Refrigerate 30 minutes or overnight. 2. Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Stir into fruit mixture; let stand 15 minutes. 3. Sprinkle the coconut onto a lightly floured surface. Place one half of dough on coconut; roll to a ⅛-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add mango filling. 4. Roll remaining dough to a ⅛-in.-thick circle; cut into ½-in.wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. 5. Bake 45-50 minutes or until filling is bubbly. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Remove foil. Cool on a wire rack. per serving 414 cal., 17 g fat (11 g sat. fat), 40 mg chol., 305 mg sodium, 60 g carb., 3 g fiber, 5 g pro.

tasteofhome.com december 2013

Butternut-Sweet Potato Pie

chocolate chunk Pecan Pie

Mary ann dell PhoeNIxvIlle, PA

janice schneider kANSAS cITy, Mo

I first baked this custardy pie for someone who loves sweet potatoes. little did I know, I’d be making it for all sorts of friends and family 10 years later.

our family hosts an annual barn party for our close friends, complete with a pie bake-off. A few years ago, this recipe won first prize.

Gingered Almond Truffle Tart

Frozen Grasshopper Pie

janice elder chArloTTe, Nc

lorraine caland ShuNIAh, oN

Fresh ginger cream stirred into the chocolate truffle filling makes this tart absolutely elegant. It’s as rich as can be, so just a sliver does the trick.

When I started making cream pies, this seemed the ideal recipe for a house full of chocolate lovers. I guessed right; it’s always a hit, and fun to make, too.

december 2013 tasteofhome.com

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chocolate chunk Pecan Pie

Butternut-sweet Potato Pie

prep: 35 min. + chillinG • Bake: 55 min. + chillinG Makes: 10 servinGs

prep: 15 min. • Bake: 50 min. + coolinG Makes: 8 servinGs

11/4 cups all-purpose flour 1/8 tsp. salt 1 pkg. (3 oz.) cold cream cheese, cubed 1/4 cup cold butter, cubed 2 to 3 Tbsp. ice water FILLING

1/3 cup sugar

3 Tbsp. butter 2 cups chopped semisweet chocolate, divided 4 eggs 1 cup dark corn syrup 2 tsp. vanilla extract Dash salt 21/2 cups pecan halves, toasted

1. Mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds

together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes. 2. Preheat oven to 350°. On a lightly floured surface, roll dough to a ⅛-in.-thick circle; transfer to 9-in. pie plate. Trim pastry to ½ in. beyond rim; flute edge. Refrigerate while making filling. 3. In a saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly. 4. In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top. 5. Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold. per serving 650 cal., 42 g fat (15 g sat. fat), 115 mg chol., 209 mg sodium, 69 g carb., 5 g fiber, 9 g pro.

pastry for singlecrust pie (9 in.) 4 eggs 11/3 cups half-and-half cream 1 cup mashed cooked butternut squash 1 cup mashed cooked sweet potato (about 1 medium) 1/2 cup honey 1 Tbsp. all-purpose flour 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg Dash ground cloves Whipped cream, optional

1. Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a ⅛-in.-thick circle; transfer to a 9-in. deepdish pie plate. Trim pastry to ½ in. beyond rim of plate; flute edge. 2. In a large bowl, whisk eggs, cream, squash, sweet potato, honey, flour, salt and spices. Pour into pastry shell. 3. Bake 50-60 minutes or until a knife inserted near the center comes out clean. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack; serve within 2 hours or refrigerate and serve cold. If desired, top with whipped cream. per serving 373 cal., 18 g fat (11 g sat. fat), 156 mg chol., 370 mg sodium, 45 g carb., 3 g fiber, 8 g pro.

tasteofhome.com december 2013

tasteofhome.com december 2013

Frozen Grasshopper Pie

Gingered Almond Truffle Tart

prep: 20 min. + chillinG • Cook: 15 min. + FreezinG Makes: 8 servinGs

prep: 30 min. + chillinG • Bake: 15 min. + coolinG Makes: 16 servinGs

11/4 cups chocolate wafer crumbs (about 22 wafers) 1/4 cup sugar 1/4 cup butter, melted FILLING

1 pkg. (10 oz.) miniature marshmallows 1/3 cup 2% milk 1/4 cup creme de menthe 2 Tbsp. creme de cacao 1/4 tsp. peppermint extract, optional 2 cups heavy whipping cream Maraschino cherries and additional whipped cream, optional

1. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes. 2. Meanwhile, in a large saucepan, combine marshmallows and milk; cook and stir over medium-low heat 12-14 minutes or until smooth. Remove from heat. Cool to room temperature, stirring occasionally. Stir in liqueurs and, if desired, extract. 3. In a large bowl, beat cream until soft peaks form; fold in marshmallow mixture. Transfer to crust. Freeze 6 hours or until firm. If desired, top with cherries and additional whipped cream just before serving. per serving 520 cal., 30 g fat (18 g sat. fat), 98 mg chol., 187 mg sodium, 55 g carb., 1 g fiber, 3 g pro.

tasteofhome.com december 2013

1 cup heavy whipping cream 2 Tbsp. minced fresh gingerroot 1 cup all-purpose flour 1/2 cup chopped almonds 1/2 cup confectioners’ sugar 1/3 cup baking cocoa 6 Tbsp. cold butter, cubed 1/2 cup amaretto, divided 8 oz. bittersweet chocolate, chopped 1/2 cup butter, softened

1. Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides. Remove from heat.

2. Place flour, almonds, confectioners’ sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add ¼ cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack. 3. Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set. per serving 309 cal., 24 g fat (13 g sat. fat), 47 mg chol., 77 mg sodium, 22 g carb., 2 g fiber, 3 g pro.

tasteofhome.com december 2013

Close toHome Holiday sweets swap • more veggies, mom! • popcorn on parade

Stay head-toto toasty. e p a g e 10 0

Ginger Butternut Squash Bisque cara mcdonald Winter Park, co

this christmas, your nearest and dearest are in for a treat.

cara mcdonald’s ham & potato salad sandwiches pAGE 101

deirdre cox’s ornament popcorn balls pAGE 103

jasmine rose’s thyme-roasted vegetables pAGE 106

ann bush’s santa claus sugar cookies pAGE 111

december 2013 tasteofhome.com

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sunday dinner

Snowy Supper, With Love Bring your family in from the cold with velvety soup, piled-high sandwiches and nutty treats from a cozy Colorado home kitchen. Mistletoe optional. recipes & story by cara Mcdonald | winter park, co

Ge t m add c ore bang f pear hopped p or your b to th i e car eeled app sque. rots a le or nd on ion.

Send you!r recipes

WHaT’s on YOUR sunday dinner TaBle? Share a favorite meal at tasteof home.com/ submit. Just click the Sunday Dinner link to tell your story.

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tasteofhome.com december 2013

Ham & Potato salad sandwiches Ginger Butternut squash Bisque

Ginger Butternut Squash Bisque

This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. PreP: 25 min. • Bake: 40 min. + cooling MakeS: 6 servings

1 medium butternut squash (about 3 lbs.) 1 Tbsp. olive oil 2 medium carrots, finely chopped 1 medium onion, chopped 2 garlic cloves, minced 2 tsp. minced fresh gingerroot 2 tsp. curry powder 1 can (141/2 oz.) vegetable broth 1 can (13.66 oz.) coconut milk 1 tsp. salt 1/2 tsp. pepper 2 cups hot cooked brown rice 1/4 cup flaked coconut, toasted 1/4 cup salted peanuts, coarsely chopped 1/4 cup minced fresh cilantro

1. Preheat oven to 400¡. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly. 2. In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. 3. Scoop pulp from the squash; discard skins. Add squash, coconut milk, salt and pepper to the carrot mixture; bring just to a boil, stirring occasionally. Remove from the heat; cool slightly. Process in batches in a blender until smooth. 4. Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro. To ToaST coconuT Spread coconut in a dry skillet; cook and stir over low heat until lightly browned. Per Serving 386 cal., 21 g fat (14 g sat. fat), 0 chol., 749 mg sodium, 48 g carb., 10 g fiber, 7 g pro.

CrossCountry Cooking When i MeT My huSBand, igor, he WaS an exPaTriaTe czech living in a colorado rockieS valley duBBed “The naTion’S iceBox.” like his tight-knit group of czech friends, he’d come to the state for the mountain lifestyle and winter sports. igor proposed to me one snowy day, and my evolution from single girl to wife began. on our honeymoon we toured castles in the czech republic, strolled cobblestoned squares while autumn winds blew leaves around us, and ate as if there were no tomorrow. Potato pancakes and Pilsner. schnitzel, stew and full-fat dairy. my initial shock at the abundance of all things pork (hamflavored potato chips, anyone?) soon faded in a culture of warmth and comfort. i especially appreciate igor’s food heritage on cold nights when the snow piles high, the windows frost up and single-girl salads just won’t cut it. our go-to hearty dishes remind him of home—and now they remind me, too.

FAST FIX Ham & Potato Salad Sandwiches

It’s so simple to put together these zingy open-faced sandwiches. This version originated in Prague, where they’re a popular winter party food. STarT To finiSh: 15 min. MakeS: 6 servings

11/2 cups deli potato salad 6 diagonally cut french bread baguette slices (1/2 in. thick) 6 oz. fully cooked ham, thinly sliced 6 slices tomato 12 dill pickle slices 2 hard-cooked eggs, sliced 2 slices red onion, separated into rings

Spread ¼ cup potato salad on each baguette slice. Layer with ham, tomato, pickle, egg and onion. Per Serving 229 cal., 10 g fat (2 g sat. fat), 96 mg chol., 821 mg sodium, 25 g carb., 2 g fiber, 12 g pro. december 2013 tasteofhome.com

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sunday dinner

*

Go all-in for almond. Dip the crescent halves in melted chocolate, then coat with chopped nuts.

Cara’s sons, kieran and alek, love snow-day snacking.

Vanilla Crescents

These cookies from Igor’s Grandma Blanka are especially good dunked in tea. PreP: 20 min. • Bake: 10 min./batch Makes: 4 dozen

1 cup unsalted butter, softened

1/2 cup sugar 1 tsp. vanilla extract

1/8 tsp. almond extract 2 cups all-purpose flour

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tasteofhome.com december 2013

11/4 cups ground almonds 1/2 tsp. salt Confectioners’ sugar

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. In another bowl, whisk flour, almonds and salt; gradually beat into creamed butter mixture. 2. Divide dough into four portions. On a lightly floured surface, roll each

portion into a 24-in. rope. Cut crosswise into twelve 2-in. logs; shape each piece into a crescent. Place crescents 1½ in. apart on ungreased baking sheets. 3. Bake 10-12 minutes or until set. Cool on pans 2 minutes before removing to a wire rack. Dust warm cookies with confectioners’ sugar. Per serving 75 cal., 5 g fat (3 g sat. fat), 10 mg chol., 25 mg sodium, 7 g carb., trace fiber, 1 g pro. P

KiDS in the KitChen

Pops of Good Cheer

Put a new spin on traditional popcorn balls as this Kansas City reader did. Just melt marshmallows and roll a few sweet snowballs with your favorite elves. FAST FIX

Ornament Popcorn Balls

These gooey-sweet treats are more fun for the family to make than the classic popcorn string. Tastier, too. —DeirDre Cox Kansas CiTy, Ks Start to finiSh: 30 min. MaKeS: 1 dozen

ent s rn am pa g e o e l th e e d ib deck ndy. Turn o share. t a s c with ore treat m f or

10 cups popped popcorn 1 pkg. (10 oz.) large marshmallows 1/4 cup butter, cubed 1/4 tsp. salt optional decorations: candy canes, candy spearmint leaves and assorted gumdrops

1. Place popcorn in a large bowl. In a large saucepan, combine marshmallows, butter and salt. Cook and stir over medium-low heat until melted. Pour over popcorn; mix well. Cool slightly. 2. With greased hands, shape mixture into 12 popcorn balls, about ¾ cup each. Place on waxed paper. Decorate as desired; let stand until popcorn balls are set. Per Serving 162 cal., 8 g fat (3 g sat. fat), 10 mg chol., 184 mg sodium, 23 g carb., 1 g fiber, 1 g pro.

Send your picS!

SenD uS PhotoS of your little CooKS!

share snapshots and stories with us at [email protected]. Please put “Kids in the Kitchen” in the subject line. december 2013 tasteofhome.com

103

. s er p el h le tt li r u o y h it S pend some quality time w

. eats™ es Tree Trimmer Tr pi is Kr ce Ri g tin ea You’ll have a ball cr

ricekrispies.com

Sweet Little Packages Add color and smiles to your treats. Stick on candies with canned frosting or a dollop of melted marshmallow.

2

1

Create a bow with AirHeads Xtremes Sour Belts. Add a gumdrop. Attach all with a dab or two of canned frosting.

3

Get this old-fashioned ribbon candy look with AirHeads Xtremes Rainbow Berry Sour Belts and a gumdrop.

4

Make a snowman face with gumdrop Your island of misfit (and broken) candy slices. For the base of the top hat, cut a canes gets a new life. Roll popcorn balls sliver from a large gumdrop and flatten. in crushed candies before they set.

“Dawson, 5, always asks to be a ‘cooker.’ He even asked for an apron for Christmas.” —Kelly ChurCh JoneSBoRo, AR

“My daughter Lydia, 4, loves cooking. She flips through Taste of Home and points out what she wants to make together.” —AmAndA West SHRevepoRt, LA

“Elizabeth, 7, and Allison, 4, love to help bake holiday cookies.”

—Amber eldridge euRekA, Mo

mom’s best

Sides to Celebrate the world always needs more hugs—and bowls brimming with veggies. This illinois mom has plenty of both to share. recipes & story by Jasmine rose | crystAL LAKe, iL

thyme-roasted vegetables

EAT SMART

Thyme-Roasted Vegetables The smell of our house while this is baking calls everyone to dinner. Normally, it serves 10, but my husband has been known to have several servings at a time. It’s that good. PreP: 25 min. • bake: 45 min. makes: 10 servings (3/4 cup each)

2 lbs. red potatoes, cubed (about 9 cups)

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3 cups sliced sweet onions (about 11/2 large) 3 medium carrots, sliced 1/2 lb. medium fresh mushrooms, halved 1 large sweet red pepper, cut into 11/2-in. pieces 1 large sweet yellow pepper, cut into 11/2-in. pieces 2 tbsp. butter, melted 2 tbsp. olive oil 1 tbsp. minced fresh thyme or 1 tsp. dried thyme

1 tsp. salt

1/4 tsp. pepper

1. Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat. 2. Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally. Per serving 151 cal., 5 g fat (2 g sat. fat), 6 mg chol., 274 mg sodium, 24 g carb., 4 g fiber, 3 g pro. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

I

lthy, happy to try her best hea Jasmine’s family’s alwaysher book, Cooking With Spirit. m locally grown dishes fro

have a big family to celebrate with on all sorts of holidays: my husband, four kids, three brothers, nieces and nephews, eight grandchildren—and friends, too, if they’re in town. So, our get-togethers are always eclectic, thanks to the dozens of people gathered around the table. No matter who’s there, we can all count on lots of fun and plenty of belly laughs. I used to make the whole meal, but I taught my kids the holiday recipes that they loved. Now they’re really great cooks, too. I’m all about good, clean eating. My kids were raised picking berries on farms, and I’ve always tried to cook with fresh, seasonal food, just because it tastes so good—even in the dead of winter. Root vegetables,

squash, mushrooms and home-dried herbs are so satisfying, we don’t mind waiting for spring as much. The bottom line is, food is a gift. In my family, we try to eat at least one meal together each day. We give thanks and share with as many people as possible, even if it’s just my husband and I, now that our kids are grown. And while we eat, we really talk with each other. It’s a value I learned from my grandmothers, Elsie and Hattie, and something I’m teaching my own grandchildren today. I believe we can build communities by bringing people together at the table. Come to the table with kindness, and there will be abundance for all. At Christmas, and all year long, I’m here to make people feel good. It is my job to be the good-news person.

The bottom line is, food is a gift. In my family, we try to eat at least one meal together each day. —JASMine roSe

EAT SMART Butternut Squash & Potato Mash

Some people like squash, some people like potatoes. Mash the two together and you’ve got true love. This is a great way to get kids to eat their veggies. PreP: 15 min. • Cook: 20 min. MAkeS: 10 servings (3/4 cup each)

8 cups cubed peeled butternut squash (about 4 lbs.) 4 cups cubed peeled potatoes (about 4 medium) 16 garlic cloves, peeled 2 Tbsp. sesame seeds 1 tsp. ground cumin 1 cup (4 oz.) shredded Colby-Monterey Jack cheese 2 Tbsp. butter 11/2 tsp. salt 1/2 tsp. pepper

1. Place butternut squash, potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. 2. Meanwhile, in a dry small skillet, toast sesame seeds and ground cumin over medium-low heat for 3-4 minutes or until aromatic, stirring frequently; remove toasted mixture from heat. 3. Drain squash mixture. Mash vegetables, adding cheese, butter, salt and pepper. Sprinkle with sesame seed mixture. Per Serving 190 cal., 7 g fat (4 g sat. fat), 16 mg chol., 448 mg sodium, 31 g carb., 4 g fiber, 6 g pro. Diabetic Exchanges: 2 starch, 1½ fat.

Butternut Squash & Potato Mash

december 2013 tasteofhome.com

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EAT SMART FAST FIX

Red & Green Salad with Toasted Almonds

Every long Midwest winter, I crave these fresh, leafy greens and grape tomatoes. Start to fiNiSh: 25 min. MakeS: 12 servings (11/3 cups each)

1/4 cup red wine vinegar 1 2 2 2 1

tbsp. reduced-sodium soy sauce garlic cloves, minced tsp. sesame oil tsp. honey tsp. minced fresh gingerroot or 1/2 tsp. ground ginger 1/8 tsp. Louisiana-style hot sauce 1/2 cup grapeseed or canola oil SALAD

2 heads Boston or Bibb lettuce, torn 1 head red leaf lettuce 1 medium sweet red pepper, julienned 2 celery ribs, sliced 1 cup sliced english cucumber 1 cup frozen peas, thawed 1 cup grape tomatoes, halved 1 cup sliced almonds, toasted

1. In a small bowl, whisk the first seven ingredients. Gradually whisk in grapeseed oil until blended. 2. In a large bowl, combine lettuces, red pepper, celery, cucumber, peas and tomatoes. Just before serving, pour dressing over salad and toss to coat. Sprinkle with almonds. to toaSt NutS Bake at 350° in a 15x10x1-in. pan 5-10 minutes or until lightly browned, stirring occasionally. per ServiNg 168 cal., 14 g fat (1 g sat. fat), 0 chol., 90 mg sodium, 8 g carb., 3 g fiber, 4 g pro. Diabetic Exchanges: 3 fat, 1 vegetable. P

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Make MoM proud— aNd Make $100 Tell us how your mom has inspired you in the kitchen. Go to tasteof home.com/submit to share some of the recipes that make you think of her.

Holiday traditions begin with family, friends and hot rolls straight from your oven. Sister Schubert’s rolls are made with the fnest four, eggs and butter – and not a speck of preservatives, trans fat or artifcial favors. Your own traditions begin with Sister Schubert’s.

field editorS

Santa Claus Sugar Cookies

My Christmas fudge Barbara Miller Oakdale, MN

FI E L D

DI T OR

ES

E

Give Santa Some Sugar

F A VO R I T

Take a victory lap around your kitchen—this year, the cookie swap crown is yours. Four Field editors show you how to roll, dip and sprinkle your way to baking success. My Christmas Fudge

This virtually foolproof fudge is so creamy you won’t believe it. I searched for years and it’s the best recipe I’ve found. You can add just about anything you like to customize it. —BarBara Miller Oakdale, MN PreP: 15 MiN. • Cook: 10 MiN. + cOOliNg MakeS: 53/4 lbs. (96 pieces)

41/2 cups sugar 1 can (12 oz.) evaporated milk 1/2 cup butter, cubed 2 pkg. (111/2 oz. each) milk chocolate chips 41/2 cups miniature marshmallows

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tasteofhome.com december 2013

2 oz. unsweetened chocolate, chopped 3 cups chopped walnuts, toasted 2 tsp. vanilla extract 4 oz. white baking chocolate, melted

1. Line a 13x9-in. pan with foil; coat with cooking spray.

2. In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat. 3. Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in

walnuts and vanilla. Immediately spread into prepared pan. Drizzle with melted white baking chocolate; cool completely. 4. Using foil, lift fudge out of the pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers. to toaSt nutS Spread in a 15x10x1-in. pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and lightly brown over low heat, stirring occasionally. Per Serving 127 cal., 6 g fat (2 g sat. fat), 6 mg chol., 18 mg sodium, 17 g carb., 1 g fiber, 2 g pro.

Almond Bonbon Cookies

I adore European almond pastries. Dip these soft cookies to make patterns with frostings, and have fun adding your favorite holiday sprinkles on top. —Teri Lee rAsey CadillaC, mi PreP: 20 min. • BAke: 10 min./batCh MAkes: 4 dozen

1 cup butter, softened

2/3 cup confectioners’ sugar 1/4 cup 2% milk 1 tsp. vanilla extract 3 cups all-purpose flour 1 pkg. (7 oz.) almond paste VANILLA ICING

1 cup confectioners’ sugar 41/2 tsp. 2% milk 1 tsp. vanilla extract CHOCOLATE ICING

1 cup confectioners’ sugar 1 oz. unsweetened chocolate, melted and cooled 3 Tbsp. 2% milk 1 tsp. vanilla extract Assorted sprinkles

1. Preheat oven to 375°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. 2. Cut almond paste into 12 slices (about ¼ in. thick); cut each into quarters. Shape into balls. Wrap a tablespoon of cookie dough around almond paste to cover completely. Place 2 in. apart on ungreased baking sheets. 3. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool completely. 4. In a small bowl, mix vanilla icing ingredients until smooth. For chocolate icing, mix confectioners’ sugar, cooled chocolate, milk and vanilla until smooth. Dip cookies in icings as desired; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in airtight containers. Per serving 112 cal., 5 g fat (3 g sat. fat), 10 mg chol., 29 mg sodium, 15 g carb., 1 g fiber, 1 g pro.

Santa Claus Sugar Cookies

I’ve used this recipe for almost 40 years, and I love it because the flavor is a little different from most. My mom always made Santa cookies around the holidays, and we’d put them into little clear bags tied with ribbon to hang on the Christmas tree. —Ann Bush Colorado City, Co PreP: 45 min. + Chilling BAke: 10 min./batCh • MAkes: 4 dozen

1 cup unsalted butter 11/2 cups sugar 2 eggs 1 tsp. vanilla extract 31/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. cream of tartar 1/2 tsp. ground nutmeg 1/4 tsp. salt FROSTING

3/4 cup unsalted butter, softened 6 Tbsp. 2% milk 21/4 tsp. vanilla extract 1/4 tsp. salt 63/4 cups confectioners’ sugar Optional decorations: red colored sugar, miniature semisweet chocolate chips and red hots

1. In a large bowl, cream butter and

become ging to in lollipop g e b t s Ju oke om pops! P bonbon from wilton.c s . t k stic they se before

Almond Bonbon Cookies Teri Lee Rasey | Cadillac, MI

sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, cream of tartar, nutmeg and salt; gradually beat into creamed mixture. 2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll. 3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to ¼-in. thickness. Cut with a floured 3-in. Santa-shaped cookie cutter. Place 2 in. apart on greased baking sheets. 4. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely. 5. For frosting, in a large bowl, cream butter until fluffy. Beat in milk, vanilla and salt. Gradually beat in confectioners’ sugar until smooth. Pipe onto cookies and decorate. Per serving 186 cal., 7 g fat (4 g sat. fat), 27 mg chol., 56 mg sodium, 30 g carb., trace fiber, 1 g pro. december 2013 tasteofhome.com

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drizz le on to melted c p for hoco la ev munc en merrie te hing. r

Pistachio Cream Cheese Cookies

My son-in-law is a big fan of pistachios. He always looked forward to these buttery cookies at holiday time, so now I make them for him year-round. —LiLy JuLow LawrenceviLLe, Ga PreP: 30 min. + chiLLinG Bake: 10 min./batch • MakeS: 5 dozen

1/2 cup butter, softened 3 oz. cream cheese, softened 11/2 cups confectioners’ sugar 1 egg 3 tsp. grated lemon peel 11/2 tsp. vanilla extract 1 to 2 drops green food coloring 21/2 cups all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt 1/2 cup finely chopped pistachios 60 shelled pistachios (about 1/3 cup)

1. In a large bowl, beat butter, cream cheese and confectioners’ sugar until blended. Beat in egg, lemon peel, vanilla and green food coloring. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. 2. Divide dough in half; shape each half into a 7½-in.-long roll. Roll in finely chopped pistachios. Wrap in plastic wrap. Refrigerate 2 hours or until firm. 3. Preheat oven to 375°. Unwrap and cut crosswise into ¼-in. slices. Place 1 in. apart on ungreased baking sheets. Press a whole pistachio into the center of each cookie. 4. Bake 7-9 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Per Serving 61 cal., 3 g fat (1 g sat. fat), 9 mg chol., 46 mg sodium, 8 g carb., trace fiber, 1 g pro.

GET MORE! Find more holiday favorites at tasteofhome.com/cookies.

It may be wise to bake t wo.

PHILADELPHIA Dark Chocolate Ganache Cheesecake PREP TIME: 35 min. | TOTAL TIME: 6 hours (incl. refrigerating) | MAKES: 16 servings

1 1/2 3 1/3 4 1 1

cups HONEY MAID Graham Cracker Crumbs Tbsp. sugar cup butter or margarine, melted pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened cup sugar tsp. vanilla

4 1 6 1

eggs tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.) oz. BAKER’S Bittersweet Chocolate cup fresh raspberries

HEAT oven to 325ºF. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup of sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2 1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

cheesecakecheer.com © 2013 Kraft Foods

Made with fresh milk, real cream and no preservatives.

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Taste of Home

Field editors Hundreds of volunteers from nearly every state—and Canada—belong to the big, happy Taste of Home Field Editor family! They share cooking trends, recipes, reviews and tips from their kitchens, neighborhoods and cities. check the list for Field editors near you, and watch this space for dishes and ideas from home cooks like you who love to cook and cook to love.

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Karen King Bessemer Lisa Allen Joppa

alaska

Cindi DeClue Anchorage Cari Molinaro Wasilla

ariZona

Lee Mason Gilbert Kellie Cook Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson Linda Lambert Wittmann

arkansas

Amy Sasser Dardanelle Jeannie Mullen Farmington

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114

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recipe index

RECIPE INDEX AppeTiZerS & SnAcKS

Bacon-Wrapped Sweet Potato Bites 48 Brown Sugar-Glazed Meatballs 43 Cheddar & Onion Beef Sliders 45 Crab Rangoon Cheese Ball 46 Marinated Olive & Cheese Ring 74 Mushroom & Leek Strudel 46 Simple Salmon Dip 44 Spicy Shrimp & Crab Cocktail 43 Tuscan Sausage & Bean Dip 44

BreAdS Cinnamon-Walnut Sticky Buns 71 Flaky Cheddar-Chive Biscuits 76 Gingerbread Scones 55 Golden Danish Twists 58

BreAKFAST & BrUncH

Black Forest Waffles 57 Breakfast Sausage Patties 56 Caramelized Ham & Swiss Buns 59 Eggs Benedict Casserole 55 Ham, Egg & Cheese Casserole 82

96

ButternutSweet potato pie

deSSerTS

Almond Bonbon Cookies 111 Blue-Ribbon Apple Pie 92 ButternutSweet Potato Pie 96 Caramel Snickerdoodle Bars 77 Chocolate Chunk Pecan Pie 96 Chocolate Pear Hazelnut Tart 94 Christmas Graham Houses 22 Christmas Tree Brownies 86 Coconut-Pecan German Chocolate Pie 92 Cranberry Double-Nut Pie 94 Cranberry-Orange Crumb Tart 92 Frozen Grasshopper Pie 96 Gingerbread People 70 Gingered Almond Truffle Tart 96 Gluten-Free Spritz Delights 38 Holiday Wreath Brownies 86 Mango Pie with Coconut Crust 94 Maple Peanut Butter Pie 92 My Christmas Fudge 110 Orange Fudge Sauce 73 Ornament Popcorn Balls 103 Peppermint Crunch Christmas Cookies 83 Pistachio Cream Cheese Cookies 112 Raspberry Swirled Cheesecake Pie 53 Reindeer Brownies 86 Rustic Nut Bars 81 Santa Claus Sugar Cookies 111 Sweet Potato Ice Cream Pie 94 Vanilla Crescents 102 Yuletide Eggnog Cupcakes 80

MAin diSHeS

■ Carne Guisada 34 ■ Chipotle-Raspberry

Pork Chops 27 Deluxe Baked Macaroni and Cheese 72 ■ Herb-Roasted Salmon Fillets 28 Italian Sausage and Spinach Pie 66 ■ Meaty Slow-Cooked Jambalaya 36 NikkiÕs Perfect Pastitsio 63 Salt-Encrusted Prime Rib 51 Short Rib Cobbler 64 Shrimp Enchiladas with Green Sauce 64 ■ Slow-Cooked Coconut Chicken 33 ■ Slow-Roasted Chicken with Vegetables 31 Tenderloin with Horseradish Cream Cheese 28

SALAdS Caesar Salad in Peppered Parmesan Bowls 51 ■ Citrus Melon Mingle 56 ■ Red & Green Salad with Toasted Almonds 108

SAndwicHeS

Ham & Potato Salad Sandwiches 101

Side diSHeS

■ Butternut Squash

& Potato Mash 107

■ Garlic Mashed Rutabagas

& Potatoes 52 Loaded Smashed Taters 78 ■ Roasted Garlic Green Beans with Cashews 53 ■ Thyme-Roasted Carrots 52 ■ Thyme-Roasted Vegetables 106

SOUpS & STewS

Bacon-Wrapped Scallops ■ Curried Ham with Pineapple Quinoa 26 & Split Pea Soup 36 ■ Beef-Stuffed Cabbage Rolls 33 Ginger Butternut Squash Bisque 101 Best Lasagna 63 ■ Southwestern Chicken Broiled Chicken & Lima Bean Stew 32 & Artichokes 27

EAT SMART

Look for our Eat Smart icon throughout the magazine for recipes that are lower in calories, fat and sodium.

Taste of Home’s registered dietitians based our Eat Smart guidelines on criteria set by the United States Department of Agriculture, the American Heart Association and the American Diabetes Association. Main dishes marked with the icon, for the most part, have no more than 550 calories, 12 grams of fat and 800 mg of sodium per serving. Indicates an Eat Smart recipe.

74

Marinated Olive & cheese ring

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Take your inspiration from St. Nick’s suit when you send your top Christmastime treats. Think cranberry-cream pie, coconut cheesecake, pomegranate jelly roll, candy cane shortbread, cherry-almond fruitcake—if it’s red, white or both, your baked dessert’s fair game.

Red & White Goodies

It’s party season. Share your best finger foods, like feta-apricot tartlets, pumpkin soup shooters, cheese-stuffed meatballs and other warm starters. Or tell us what keeps guests circling back for more— caramelized onion dip, mango-curry cheese log, spicy crab crostini or other cool-as-the-North-Pole bites.

happy holiday appetizeRs

You’ve got the secret to smart holiday hosting: no-stress recipes. We want to make your apple-kale salad, honey-roasted squash, braised Brussels sprouts, blue cheese potatoes and other short-list side dishes.

special 5-inGRedient sides

Jeannine Schneider!

Her amazing brownie recipe, done three super-festive ways on page 86, is her first in this 1st e magazine. And it’s recliisphed! on the cover, too! ub

p

120

tasteofhome.com december 2013 Cranberry Cake Roll Paige Kowolewski | Topton, PA tasteofhome.com /cranroll

Woohoo,

Recipe star Lily Julow has seen 80 of her recipes published on these pages.

Three of her beloved dishes even appear in this issue—Cranberry Double-Nut Pie, page 93, Brown Sugar-Glazed Meatballs, page 43, and Pistachio Cream Cheese Cookies, page 112.

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