Taste of Home 2014-09-10

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

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BEST

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212 Recipes & Tips

Happy family meals start here!

Host a soup

swap!

COZYFALL COOKING

BACK-TO-SCHOOL CASSEROLES

5 INGREDIENTS & FUN

APPLES YOUR WAYGOOEY, GLAZEY, GOOD

Theresa Baehr Traverse City, MI

Creamy Root Veggie Soup, page 66

Chris

tina’s It

alian Wedding Soup, page 52

Chicken & Bean Chili, page 54

Sept./Oct. 2014$5.99

Display until Oct. 14, 2014

MEATBALLS

1 cup soft bread crumbs³�₄ cup 2% milk

2 eggs, lightly beaten¹�₂ cup freshly grated Parmesan cheese³�₄ teaspoon salt¹�₂ teaspoon garlic powder¹�₂ teaspoon pepper

2 packages of Johnsonville®

Ground Mild Italian Sausage (or links, de-cased)

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

and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and

spices. Add sausage; mix lightly but thoroughly. Shape into

1-in. balls. Place meatballs on a greased rack in a 15x10x1-in.

baking pan. Bake 12-15 minutes or until cooked through.

Transfer meatballs to a 6-qt. slow cooker. Add stock,

marinara sauce, water, basil and, if desired, Parmesan rind.

Cook, covered, on low 6-8 hours to allow flavors to blend.

Discard Parmesan rind. Stir in pasta; cook, covered, on high

15-20 minutes longer or until pasta is tender. If desired, serve

with additional cheese.

SOUP

4 cups beef stock

1 jar (24 ounces) marinara sauce

3 cups water

1 teaspoon dried basil

Parmesan rind, optional

8 ounces angel hair pasta,

broken into 1¹�₂-inch pieces

Additional freshly grated

Parmesan cheese, optional

PREP: 45 min. COOK: 6¹�₄ hours MAKES: 8 servings

SLOW COOKER COMFORTW I T H J O H N S O N V I L L E I TA L I A N S A U S A G E

Advertisement

Spaghetti & Meatball Soup

EDITOR’S NOTE: To make soft bread crumbs, tear bread into

pieces and place in a food processor or blender. Cover and pulse

until crumbs form. One slice of bread yields to cup crumbs.

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BETTER MEAT.


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Much like the recipes that bring our families together, Texas Pete® is the sauce that’s worth passing down. For more recipes like this one, visit texaspete.com

AUNT MARIE’S FAMOUS POTATO SALAD

Ingredients

3/4 cup vinaigrette dressing or

ranch dressing, prepared

1/4 cup Texas Pete® Original Hot Sauce

6 tbsp vegetable oil

4 lbs red potatoes, cut into 1/2

2 tbsp chopped garlic

2 tsp Italian seasoning

2 tsp kosher salt

1 tsp pepper

1 1/2 cups diced celery, 1/4” diced

1 cup crumbled bleu cheese

Directions

Combine vinaigrette (or ranch) and hot sauce.

Set aside.

Mix vegetable oil, garlic, Italian seasoning, salt

and pepper in large bowl. Add potatoes; mix to

coat potatoes with mixture. Transfer to sheet pan.

Bake potatoes at 375°F for 55 minutes or until tender.

Cool slightly.

To make salad, toss potatoes, celery and onion with

the hot sauce vinaigrette mixture. Top with bleu

cheese crumbles.

others not so much

WORTH PASSING DOWN


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the

Hello Fall

issueCount on home cooks’ super-fast suppers and special dishes made for together time. Everything you

need for cozy cooking is here.

COOKING, CARING & SHARING®

ContentsSEPTEMBER/OCTOBER 2014

RECIPES FROM

FAMILIES

LIKE YOURS

45 The Best of Oktoberfest

Your homiest dishes, all inspired by the world’s biggest party.

50 Soup Social

Simmer some soup to share with your near and dear. There’s even

enough to stock your freezer.

56Eye Candy

These three extra-easy homemade Halloween desserts

are sweet fun for all.

Celebrate

German Apple Strudel,

page 49


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

TAST

EOFH

OM

E.CO

M

from home cooks

BEST L VEDRECIPESlik e y o u

212 Recipes & Tips

Happy family meals start here!

Host a soup swap!

COZYFALL COOKING

BACK-TO-SCHOOL CASSEROLES5 INGREDIENTS & FUN

APPLES YOUR WAYGOOEY, GLAZEY, GOOD

Theresa Baehr Traverse City, MI

Sept./Oct. 2014

6 TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

7039

23 9 Table Talk 11 Mixing Bowl 88 Recipe Index 90 Homemade

Heroes

Cook Smart 18 Let’s Cook

DIY DOUGHNUTS Learn how to make your own doughnuts, step by fluffy-sweet step.

22 Light Nights BIG, BOLD & BETTER FOR YOU Fill up on for-real flavor with seven weeknight-easy suppers.

30 To Your Health SNACKS TO RELAX Magnesium helps relax muscles after a long day. Take it easy with a handful of healthy, chocolaty pumpkin seeds.

34 Quick Fix SECRET’S IN THE SAUCE Homemade dinner gets even faster with the help of ready-to-love pasta sauce.

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

Consumer Information: RDA Enthusiast Brands, LLC, may share information about you with reputable companies so they can offer you products and services of interest to you. If you would rather we not share information, please write to RDA Enthusiast Brands, LLC, Customer Care Mailing List, P.O. Box 5294, Harlan IA 51593-0794. TASTE OF HOME (ISSN 1071-5878) (USPS 010-444) (Canadian GST No. 865444285RT) (Canadian Distribution). Publications Mail Agreement No. 40065693. Vol. 22, No. 4, September/October 2014 © RDA Enthusiast Brands, LLC, 2014. Published six times a year (Feb/Mar, Apr/May, Jun/Jul, Sep/Oct, Nov, Dec) by RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. Periodicals postage paid at Milwaukee, Wisconsin, and additional mailing offices. Subscription prices in U.S.: $19.98 for one year, $29.98 for two years, $39.98 for three years. (Canada: One year, $23.98 CDN plus 5% GST or 13% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks. Canada: P.O. Box 932 STN Main, Markham ON L3P 0G5. Allow 4-6 weeks. Material in this publication may not be reproduced without permission. Printed in USA. Postmaster: Send address changes to Taste of Home, P.O. Box 5294, Harlan IA 51593-0794. Send undeliverable Canadian addresses to [email protected]. Questions About Your Subscription? Email [email protected]; go to tasteofhome.com/customercare; call 800-344-6913; or write Taste of Home Customer Care, P.O. Box 5294, Harlan IA 51593-0794, or, in Canada, P.O. Box 934 STN Main, Markham ON L3P 0G7. For address changes, include both old and new addresses. If the post office alerts us your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year.

ON OUR COVER

Get cozy: Soup’s on. Have a big bowl of Creamy Root

Veggie Soup (page 66), Christina’s Italian Wedding Soup (page 52)

or Chicken & Bean Chili (page 54). Photographer: Grace Natoli Sheldon

Set Stylist: Stephanie Marchese Food Stylist: Kathryn Conrad

Close to Home 74 Sunday Dinner

PARKING LOT POTLUCK Lawn chairs? Check. Foam finger? Yup. Cooler? Of course! Get in on this Georgia mom’s game-day grub.

80 Kids in the Kitchen EVERYBODY LOVES JOE They’re fast, filling and incredibly simple: Turkey sloppy joes for the win.

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

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

63 Contest FALL IN LOVE Squash, apples, sweet potatoes and spices star in 12 award-winning ways to warm up to fall foods.


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Minute® Multi-Grain Medley

With the new Minute® Multi-Grain Medley, you can create a wholesome meal in

just 10 minutes. The blend of 4 gluten-free, 100% whole grains, including brown,

wild, Thai red rice and quinoa, is packaged in 4 pre-portioned pouches for easy

prep. For all the ways to love Minute® Rice, visit minuterice.com. We can help®.

E A S Y T O M A K E • E A S Y T O

© 2014 Riviana Foods Inc.


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JudyBatson

CONTACT US For subscriptions, single issues, payments, account information and other inquiries, contact Customer Care [email protected] tasteofhome.com/customercare800-344-6913 (7 a.m.-10 p.m. Central Monday-Friday or 8 a.m.-6 p.m. Central Saturday)

To find us onlinetasteofhome.comfacebook.com/tasteofhomepinterest.com/taste_of_hometwitter.com/tasteofhomeTo submit a recipetasteofhome.com/submitTo contact our editors1610 N. 2nd St., Suite 102Milwaukee WI [email protected] find out about other Taste of Home productsshoptasteofhome.comTo sell Taste of Home in your store [email protected] advertise in Taste of [email protected] list We make a portion of our mailing list available to reputable firms. If you would prefer that we not include your name, please visit tasteofhome.com/privacy.

EDITORIAL

EDITOR-IN-CHIEF Catherine Cassidy

CREATIVE DIRECTOR Howard GreenbergEDITORIAL OPERATIONS DIRECTOR Kerri BallietASSOCIATE CREATIVE DIRECTOR Erin Burns

EDITOR Jeanne AmbroseSENIOR EDITORS Emily Betz Tyra, Ellie Martin CliffeART DIRECTOR Kristin BowkerDESIGNER Julianne SchnuckASSISTANT EDITOR Elizabeth Russell HarrisCONTRIBUTING ASSISTANT EDITOR Rachel SeisCOPY CHIEF Deb Warlaumont MulveyCOPY EDITORS Dulcie Shoener, Joanne WeintraubCONTRIBUTING COPY EDITOR Valerie PhillipsCONTENT OPERATIONS MANAGER Colleen King CONTENT OPERATIONS ASSISTANT Shannon StroudEDITORIAL PRODUCTION MANAGER Dena AhlersCONTRIBUTING LAYOUT DESIGNER Kristina RolanderEXECUTIVE ASSISTANT Marie BrannonHEALTH ADVISORY BOARD Ari Brown, MD (Pediatric Medicine); Cynthia Sass, RD (Nutrition); Vonda Wright, MD (Women’s Health/Fitness)

CHIEF FOOD EDITOR Karen BernerFOOD EDITORS James Schend; Peggy Woodward, RDASSOCIATE FOOD EDITOR Krista LanphierRECIPE EDITORS Mary King; Annie Rundle; Jenni Sharp, RD; Irene Yeh

TEST KITCHEN & FOOD STYLING MANAGER Sarah ThompsonTEST COOKS Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke FOOD STYLISTS Kathryn Conrad (senior), Shannon Roum, Leah RekauPREP COOKS Megumi Garcia, Melissa Hansen, Bethany Van Jacobson, Sara Wirtz

PHOTOGRAPHY DIRECTOR Stephanie MarchesePHOTOGRAPHERS Dan Roberts, Jim WielandPHOTOGRAPHER/SET STYLIST Grace Natoli SheldonSET STYLISTS Stacey Genaw, Melissa Haberman, Dee Dee Jacq

CONTRIBUTORS Mark Derse (Photographer); Sue Draheim (Food Stylist); Jen Huebner (Set Stylist)

SENIOR ONLINE PRODUCER Melanie O’Brien SENIOR DIGITAL CONTENT PRODUCER Julie Meyers

EDITORIAL BUSINESS MANAGER Kristy MartinBILLING SPECIALIST Mary Ann Koebernik

BUSINESS

VP, CHIEF SALES OFFICER Mark S. JosephsonVP, BUSINESS DEVELOPMENT & MARKETING Alain Begun

EASTERN ADVERTISING DIRECTOR Donna LindskogEASTERN ACCOUNT MANAGERS Kari Nestor, Casey WitwickiMIDWEST ACCOUNT MANAGER Lorna PhillipsWEST COAST ADVERTISING Allie Deno, WNP MediaSOUTHWEST ADVERTISING Summer Nilsson, Heather Young, WNP MediaSOUTHEAST ADVERTISING Alana Llewellyn, Mandel Media GroupDIRECT RESPONSE ADVERTISING Katherine Zito, David Geller AssociatesSENIOR PRODUCTION MANAGER Kristine JacobsonPRODUCTION COORDINATOR Ester RobardsSALES ASSISTANTS Kimberly Fea, Kathy West, TC Cathey, Erica Keefer

EXECUTIVE BRAND DIRECTOR Joe LosardoSENIOR MARKETING MANAGER Vanessa BaileyMARKETING MANAGER Betsy ConnorsART DIRECTOR Michael Castellano

DIGITAL SALES PLANNER Kimberly CallantaAD OPERATIONS DIRECTOR Nick GaudioTASTE AD NETWORK Ingrid Swan

GENERAL MANAGER, TASTE OF HOME COOKING SCHOOL Erin Puariea

VICE PRESIDENT, DIGITAL EXPERIENCE & E-COMMERCE Jennifer SmithVICE PRESIDENT, DIRECT TO CONSUMER MARKETING Dave FiegelDIRECTOR, CUSTOMER CARE Brenda M. Wendt

THE READER’S DIGEST ASSOCIATION, INC.

PRESIDENT & CHIEF EXECUTIVE OFFICER Bonnie Kintzer

VP, CHIEF OPERATING OFFICER, NORTH AMERICA Howard HalliganVP, ENTHUSIAST BRANDS, BOOKS & RETAIL Harold ClarkeVP, NORTH AMERICAN OPERATIONS Philippe CloutierVP, CHIEF MARKETING OFFICER Leslie DotyVP, NORTH AMERICAN HUMAN RESOURCES Phyllis E. Gebhardt, SPHRVP, CONSUMER MARKETING PLANNING Jim Woods

JOIN THE FUN!Judy Batson of Tampa, Florida, shared her Fun-do Fondue, page 82. Share your family’s top recipes and you might be featured, too: tasteofhome.com/submit.


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Table Talk

Easy Does It

Grateful parents hail September as back-to-school month, but there are still plenty of great excuses to get together and share some good-time foods—birthdays, tailgates, the gorgeous fall weather. And in the spirit of Labor Day, those recipes should require little (or no) effort. So we asked Taste of Home readers and Facebook friends for their best instant party foods. Here are just a few.

� Taco-flavored chicken wings are always a hit. Mix 1 envelope taco seasoning, 2 Tbsp. oil, 2 Tbsp. red wine vinegar and 1 tsp. hot pepper sauce. Toss with 4 lbs. chicken wingettes. Grill, covered, over medium heat 15-20 minutes, turning occasionally. Mix 1 cup ranch dressing with 1 tsp. hot pepper sauce. Serve with wings. —DEB KESLAUR UTICA, NE

� Make antipasto skewers with marinated mozzarella balls, grape tomatoes and salami slices. —JANICE PALMIERI BIGOS YORK, ME

� I make what my friends call Jan Peppers. Grab a pack of bacon, brown sugar and assorted mini peppers. Cut bacon strips in half. Slice peppers in half to make little canoe shapes. Fill with brown sugar; wrap with bacon. Bake at 350° for 40 minutes. —JAN DAVIS ELLIS BRIGHTON, MO

� In my house the party starts when I make Sausage and Meatballs. Throw a package of Cheddar Lit’l Smokies, a small bag of frozen meatballs (thawed), 1 cup hickory barbecue sauce and ¼ cup grape jelly into a casserole dish and microwave for 5 minutes, stirring halfway through. —MOIRA MCGARRY PARKMAN, ME

Great ideas, ladies. Read on for many more fab fall recipes.

CATHERINE CASSIDY EDITOR-IN-CHIEF

The bustle of fall gets way more fun with some honest-to-goodness home cooking.

What’s for supper? Our brand-new cookbook, Taste of Home Easy

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

P.S.


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Taste of Home fans are raving about

Taste of Home

LIVE!At Every Show…LEARN 10 NEW RECIPES! The Caramel Apple

Strata recipe below is just one of the yummy recipes

we’ve shown fans how to make. Like all cooking show

recipes, it’s easy enough to recreate at home.

PICK UP NEW TECHNIQUES! Our Culinary

Specialist, the host of the show, will toss in tips and

techniques while teaching recipes. You’re guaranteed

to walk away with something new!

GET A BAG OF GOODIES! Every attendee receives

a valuable gift bag fi lled with products, recipes and

coupons from local sponsors. Plus you could win

one of many exciting door prizes!

Caramel Apple Strata — KELLY, WHITELAND, IN

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

For the ultimate Taste of Home experience, join us for a Taste of Home Cooking School show. It’s easy to fi nd one scheduled near you. Just visit tasteofhome.com/CookingSchool.

I loved your show. I learned quite a few things I did not know, even after 50 years of cooking!

—SHARON, MANKATO, MN

2 cups packed brown sugar ¹�₂ cup butter, cubed ¹�₄ cup corn syrup 3 large apples, peeled

and chopped 2 tablespoons lemon juice 1 tablespoon sugar 1 teaspoon apple pie spice 1 loaf (1 pound) day-old

cinnamon bread ¹�₂ cup chopped pecans 10 eggs 1 cup 2% milk 1 teaspoon salt 1 teaspoon vanilla extract

1. In a small saucepan, combine

the brown sugar, butter and corn

syrup. Bring to a boil over

medium heat, stirring

constantly. Cook and stir for 2

minutes or until thickened.

2. In a small bowl, combine the

apples, lemon juice, sugar and pie

spice. Arrange half of the bread

in a greased 13-in. x 9-in. baking

dish. Spoon apples over bread;

drizzle with half of the sauce.

Sprinkle with pecans; top with

remaining bread.

3. In a large bowl, combine the

eggs, milk, salt and vanilla. Pour

over top. Cover and refrigerate

overnight. Cover and refrigerate

remaining caramel sauce.

4. Remove strata from the

refrigerator 30 minutes before

baking. Bake, uncovered, at 350°

for 50-55 minutes or until a knife

inserted near the center comes

out clean. Let stand for 10

minutes before cutting.

5. Microwave reserved sauce,

uncovered, for 1-2 minutes.

Drizzle over strata.

This sweet twist on classic strata was demonstrated in our show during the Fall of 2013!

If you love Taste of Home magazine, get ready for an event like no other. Whether you’re a seasoned pro or a blushing beginner, it’s an unforgettable LIVE Cooking School fi lled with new friends, fabulous food and lots of fun!


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Mixing BowlSNACK O’ LANTERNThis clever Jack does double duty as a dip holder. Remove the top of a tricked-out pumpkin and nestle in a bowl of awesome Chili Corn Cheese Dip. Now that’s using your gourd.

SEE RECIPE

page 12

Chili Corn Cheese Dip

Freehand a dot design with a marker, then drill some

holes. Get ’em glowing with a battery-operated candle.

11SEPTEMBER | OCTOBER 2014 TASTEOFHOME.COMWorldMags.netWorldMags.net

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Chili Corn Cheese DipThis started out as a cheesy Mexican soup, but later I turned it into a beefed-up dip to snack on at football parties and family gatherings. —SANDRA FICK LINCOLN, NE

PREP: 20 MIN. • COOK: 4¹�₂ HOURS MAKES: 32 SERVINGS (¹�₄ CUP EACH)

1 lb. lean ground beef (90% lean) 1 medium onion, chopped 1 can (16 oz.) kidney beans,

rinsed and drained 1 can (15 oz.) black beans,

rinsed and drained 1 can (14¹�₂ oz.) diced tomatoes

in sauce, undrained 1 cup frozen corn, thawed ³�₄ cup water 1 can (2¹�₄ oz.) sliced ripe olives,

drained 3 tsp. chili powder ¹�₂ tsp. dried oregano ¹�₂ tsp. chipotle hot pepper sauce ¹�₄ tsp. garlic powder ¹�₄ tsp. ground cumin 1 pkg. (16 oz.) reduced-fat process

cheese, cubedCorn chips

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

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INSTANT GRATIFICATION

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

SHARE YOUR TOP CROP Everyone’s in the mood for apple goodies, cabbage rolls and all things pumpkin. Send your homiest harvest recipes to tasteofhome.com/submit.

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

GET your betty on

easy dinner picky kids no time to shop HELP

© Ge© neraal Mil M lls.

FALL IN A FLASH

Oh, Fudge!It takes 10 minutes and just five ingredients to create this chocolate sensation. Or make it even dreamier by dusting the pieces with this sprinkle. The results? A treat that tastes like a pumpkin spice mocha latte. Mix 1½ tsp. confectioners’ sugar, ¹$₂ tsp. pumpkin pie spice and ¹$₄ tsp. baking cocoa.

INGREDIENTS5 5-Ingredient FudgeYou’re moments away from a pan of creamy fudge. Just microwave, stir and spread. —SUE TUCKER EDGEMOOR, SC

PREP: 10 MIN. + CHILLING MAKES: ABOUT 2¹�₂ LBS. (81 PIECES)

1¹�₂ tsp. plus 1 Tbsp. butter, divided 2 cups (12 oz.) semisweet

chocolate chips 1 pkg. (11¹�₂ oz.) milk chocolate chips 1 can (14 oz.) sweetened condensed milk 1 tsp. vanilla extract

1. Line a 9-in.-square pan with foil; grease foil with 1½ tsp. butter.2. In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into pan. Refrigerate until firm. 3. Lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in refrigerator.PER PIECE 59 cal., 3 g fat (2 g sat. fat), 3 mg chol., 12 mg sodium, 8 g carb., trace fiber, 1 g pro.


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Skinnytaste

BLOGGERS WE ♥

Gina Homolka

Find the caramel apple!

HIDDEN OBJECT

INGREDIENTS5Honeyed CranberriesThese juicy little treats taste like nature’s own SweeTarts. And, oh, what they do to a bowl of oatmeal.—JAMES SCHEND TASTE OF HOME FOOD EDITOR

PREP: 15 MIN. + STANDING COOK: 5 MIN. + CHILLING • MAKES: 1 CUP

1 medium orange ¹�₂ cup honey 2 Tbsp. water 1 cup fresh cranberries ¹�₂ cup sugar

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

PUCKER UP, HONEY

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

And then there’s acorn squash. Cut them in half, drizzle with oil and maple syrup, and roast them in the oven. Heavenly!

Get the skinny on slimming down everyday meals. Gina Homolka—blogger, photographer and recipe developer—is here to help with nutritious, family-friendly recipes.

It’s gourd season, and you like to use them in your recipes. What are your three favorite ways? I love using strands of spaghetti squash in place of pasta for a grain-free meal. I top it with pesto or marinara, or serve it with a heartier turkey Bolognese.

Find more healthy, delicious recipes from Gina in her new Skinnytaste Cookbook. $30 amazon.com

EAT SMART INGREDIENTS5 Sweet Maple Roasted Acorn SquashI love all things fall: cozy sweaters, changing leaves and (of course) spectacular autumn fruits and veggies. My soul craves the sweet, buttery taste of this side dish when the weather starts to get cool. I also appreciate how simple it is—in only five minutes, you can turn four ingredients into a scrumptious side. It doesn’t get any easier than this.

4 tsp. coconut oil 2 small acorn squashes, halved

lengthwise, seeds scooped out Kosher salt 2 Tbsp. pure maple syrup

1. Preheat the oven to 400°. Line a baking sheet with parchment paper.2. Rub the coconut oil all over the flesh of the squash, then season

with a pinch of salt. Put the squash halves cut side up on the prepared baking sheet, then drizzle with the maple syrup.3. Bake until you can pierce the flesh with a fork, about 1 hour.PER SQUASH HALF 151 cal., 4.5 g fat (4 g sat. fat), 0 mg chol., 25 g sodium, 29 g carb., 3 g fiber, 2 g pro.

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

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

Did you know??


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BEST-LOVED RECIPES

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17SEPTEMBER | OCTOBER 2014 TASTEOFHOME.COM

Cook Smart DIY DOUGHNUTS Ł EASIEST CASSEROLES EVER Ł SPICE UP SUPPER

30 35 3926Nibedita Das’ Cilantro Shrimp & Rice

Dolores Betchner’s Easy Stuffed Shells

Rebekah Beyer’sMocha Pumpkin Seeds

Melissa Reindl’sMushroom & Swiss Pita Pizzas

GET IN ON FALL’S HAPPIEST HOME-COOKED MEALS.

Apple Cider DoughnutsMelissa Hansen Taste of Home Prep Cook

Wake up. Doughnuts are ready.PAGE 18

Layer freshly made doughnuts with Cool Whip,

Jell-O Pumpkin Spice Pudding and a big ol’ drizzle of chocolate.


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LET’

S CO

OK DIY Doughnuts

This weekend, the doughnuts are fresh, fresh, fresh ’cause they’re straight from your very own kitchen. Just bring a can-do attitude—and the hot cider.

Apple Cider DoughnutsCake doughnuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen

or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh doughnut. —MELISSA HANSEN TASTE OF HOME PREP COOK

PREP: 1 HOUR + CHILLING COOK: 5 MIN./BATCH MAKES: 1 DOZEN DOUGHNUTS PLUS DOUGHNUT HOLES

2 cups apple cider 3 cups all-purpose flour ¹�₂ cup whole wheat flour ²�₃ cup packed brown sugar 2 tsp. baking powder

³�₄ tsp. salt ¹�₂ tsp. baking soda ¹�₄ tsp. each ground cardamom,

nutmeg, cinnamon and allspice 2 eggs 6 Tbsp. butter, melted and cooled

Oil for deep-fat fryingChocolate Glaze, Maple Glaze or

Ginger-Sugar, optional

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

to a ½-in. thickness; cut with a floured 3-in. doughnut cutter. 4. In an electric skillet or deep fryer, heat oil to 365°. Fry doughnuts, a few at a time, 1 minute on each side or until golden brown. Fry doughnut holes, a few at time, 1 to 1½ minutes on each side or until golden brown and cooked through. Drain on paper towels; cool slightly.5. If desired, dip tops of doughnuts into glaze or toss warm doughnuts with Ginger-Sugar. 1 DOUGHNUT PLUS 1 HOLE 335 cal., 15 g fat (5 g sat. fat), 46 mg chol., 338 mg sodium, 45 g carb., 1 g fiber, 5 g pro.

Maple GlazeWhisk 2 cups confectioners’ sugar, 3 Tbsp. 2% milk, 2 Tbsp. maple syrup and ¹$₂ tsp. maple flavoring until smooth. Makes 1 cup. —BARBARA ELLIOTT TYLER, TX

test kitchenTIPS

SP

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DUNK AND GO NUTS


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Quick Chocolate Frosting

Prepare Chocolate Glaze (above),

then stir in 2 cups confectioners’

sugar until smooth. Let stand

15 minutes or until spreadable.

Chocolate GlazeBring ¹$₂ cup heavy whipping cream and 2 Tbsp. light corn syrup just to a boil; pour over 6 oz. chopped semisweet chocolate. Stir with a whisk until smooth. Stir in 2 tsp. vanilla extract. Makes 1 cup. —KAREN MOORE JACKSONVILLE, FL

Ginger-SugarIn a bowl, combine ³$₄ cup sugar with 2-3 Tbsp. ground ginger. Add warm doughnuts and toss until coated. Makes ³$₄ cup. —MELISSA HANSEN TASTE OF HOME PREP COOK

BETTER WITH BACON

SHOW YOUR STRIPES

Fry bacon till it’s extra crisp. Give it a chop and

scatter over just-glazed doughnuts. Devour.

THE CLASSIC, OF COURSE!


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2 SIZZLEFry ’em in batches for a minute on each side; let the oil reheat to 365° before starting the next round. Use heatproof tongs for flipping and transferring piping-hot doughnuts from oil to paper towels.

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

4 DRIZZLEDrizzle a second glaze over already-dipped doughnuts. (Chocolate on maple? Mmm!) Or add jimmies, nuts, bacon—any topper you crave.

DOUG HNUTS , YOUR WAY

1 SHAPEAll you need to flatten this dough are your hands. Pat it down, then cut with a doughnut cutter. To keep the dough from sticking, wiggle your cutter in a little flour between cuts.

LET’

S CO

OK


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Squeeze on some lemon juice, do up the Dijon and throw in an extra clove of garlic. Readers’ most flavorful ingredients put the wow in these healthy suppers.

Big, Bold & Better for You

EAT SMART FAST FIXGarlic Chicken RigatoniIn New Mexico we adore big flavors from ingredients like garlic and sun-dried tomatoes. Here’s a punchy chicken and mushroom pasta that’s a family standard. —JUDY CRAWFORD DEMING, NM

START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

8 oz. uncooked rigatoni or large tube pasta

¹�₄ cup sun-dried tomatoes (not packed in oil)

¹�₂ cup boiling water ¹�₂ lb. boneless skinless chicken

breasts, cut into 1-in. cubes ¹�₄ tsp. garlic salt

2 Tbsp. all-purpose flour 2 Tbsp. olive oil, divided 1¹�₂ cups sliced fresh mushrooms 3 garlic cloves, minced ¹�₄ cup reduced-sodium

chicken broth ¹�₄ cup white wine or additional

reduced-sodium chicken broth 2 Tbsp. minced fresh parsley ¹�₄ tsp. dried basil ¹�₈ tsp. salt ¹�₈ tsp. pepper ¹�₈ tsp. crushed red pepper flakes ¹�₄ cup grated Parmesan cheese

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

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

Sun-dried tomatoes give

a sweet-tangy boost to

simple rigatoni.

LIG

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Crispy Fish & Chips Linda Schend Kenosha, WI

EAT SMART FAST FIXCrispy Fish & ChipsA British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with a whitefish like cod or haddock. —LINDA SCHEND KENOSHA, WI


4 cups frozen steak fries 4 salmon fillets (6 oz. each) 1 to 2 Tbsp. prepared horseradish 1 Tbsp. grated Parmesan cheese 1 Tbsp. Worcestershire sauce 1 tsp. Dijon mustard ¹�₄ tsp. salt ¹�₂ cup panko (Japanese)

bread crumbsCooking spray

1. Preheat oven to 450°. Arrange steak fries in a single layer on a baking sheet. Bake on lowest oven rack 18-20 minutes or until light golden brown.2. Meanwhile, place salmon on a foil-lined baking pan coated with cooking spray. In a bowl, mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture onto fillets. Spritz tops with cooking spray.3. Bake salmon on middle oven rack 8-10 minutes or until it begins to flake easily with a fork. Serve with fries.PER SERVING 419 cal., 20 g fat (4 g sat. fat), 86 mg chol., 695 mg sodium, 26 g carb., 2 g fiber, 32 g pro. Diabetic Exchanges: 5 lean meat, 1½ starch.

Continued on page 25 E

WHAT’S SHAKIN’? Talk about easy. Sprinkle these pantry spices on your favorite foods for a big (and guilt-free) pop.

CINNAMON Boost your best beef stew, chili, barbecued ribs or even sauteed carrots.

CURRY POWDER Give punch to roasted potatoes or cauliflower, or to chicken, egg or tuna salad.

GINGER Pep up pork chops with apples, shrimp stir-fry or butternut squash soup.

CUMIN Add lots more zip to baked chicken, sloppy joes, mac and cheese, or mashed sweet potatoes.


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Go to www.silk.com/freetaste/rules

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EAT SMART FAST FIXHoney-Lemon Chicken EnchiladasSome nights I make the filling for tacos and we load on any toppings we want. Either way, my family devours them.—KRISTI MOAK GILBERT, AZ


¹�₄ cup honey 2 Tbsp. lemon or lime juice 1 Tbsp. canola oil 2 tsp. chili powder ¹�₄ tsp. garlic powder 3 cups shredded cooked

chicken breast 2 cans (10 oz. each) green

enchilada sauce, divided 12 corn tortillas (6 in.), warmed ³�₄ cup shredded reduced-fat

cheddar cheeseSliced green onions and chopped

tomatoes, optional

1. In a large bowl, whisk the first five ingredients. Add chicken and toss to coat. Pour 1 can green enchilada sauce into a greased 11x7-in. microwave-safe dish. Place ¼ cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining sauce.2. Microwave enchiladas, covered, on high 11-13 minutes or until heated through. Sprinkle with shredded cheddar cheese. If desired, top with green onions and tomatoes.NOTE This recipe was tested in a full-size 1,100-watt microwave. If your microwave does not accommodate an 11x7-in. dish, bake the casserole, covered, in a preheated 400° oven for 25-30 minutes or until heated through. Sprinkle with cheese and top as directed.PER SERVING 349 cal., 11 g fat (3 g sat. fat), 64 mg chol., 698 mg sodium, 39 g carb., 3 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 2½ starch.

Honey-Lemon Chicken Enchiladas

Kristi Moak | Gilbert, AZ


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LIG

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EAT SMART FAST FIXCilantro Shrimp & RiceI created this one-dish meal for my picky son. It’s become a go-to, even for him!—NIBEDITA DAS FORT WORTH, TX


2 pkg. (8¹�₂ oz. each) ready-to-serve basmati rice

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

and sliced

1 large sweet red pepper, chopped ¹�₂ tsp. crushed red pepper flakes 3 garlic cloves, minced 1 lb. peeled and deveined cooked

large shrimp, tails removed ¹�₂ cup chopped fresh cilantro 1 Tbsp. grated lime peel 2 Tbsp. lime juice ³�₄ tsp. salt

Lime wedges, optional

1. Prepare basmati rice according to package directions.2. Meanwhile, in a large skillet, heat olive oil over medium-high heat.

Add corn, zucchini, sweet red pepper and red pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through.3. Stir in rice, cilantro, lime peel, lime juice and salt. If desired, serve with lime wedges.PER SERVING 243 cal., 6 g fat (1 g sat. fat), 86 mg chol., 324 mg sodium, 28 g carb., 3 g fiber, 16 g pro. Diabetic Exchanges: 2 lean meat, 1½ starch, ½ fat.

EAT SMART FAST FIXCajun Beef & RiceDirty rice from a restaurant or box can have a lot of sodium and fat. Here’s a hearty, healthy way to trim it. —RAQUEL HAGGARD EDMOND, OK


1 lb. lean ground beef (90% lean) 3 celery ribs, chopped 1 small green pepper, chopped 1 small sweet red pepper,

chopped ¹�₄ cup chopped onion 2 cups water 1 cup instant brown rice 1 Tbsp. minced fresh parsley 1 Tbsp. Worcestershire sauce 2 tsp. reduced-sodium

beef bouillon granules 1 tsp. Cajun seasoning ¹�₄ tsp. crushed red pepper flakes ¹�₄ tsp. pepper ¹�₈ tsp. garlic powder

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

Cajun Beef & Rice Raquel Haggard Edmond, OK

Cilantro Shrimp & Rice Nibedita Das Fort Worth, TX


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BEST ❤ LOVED RECIPES FROM

HOME COOKS LIKE YOU

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TO Y

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EAT SMART FAST FIXMocha Pumpkin SeedsRoasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius. —REBEKAH BEYER SABETHA, KS

START TO FINISH: 25 MIN. • MAKES: 3 CUPS

6 Tbsp. sugar 2 Tbsp. baking cocoa 1 Tbsp. instant coffee granules 1 egg white 2 cups salted shelled pumpkin seeds

(pepitas)

1. Preheat oven to 325°. Place sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground.2. In a bowl, whisk egg white until frothy. Stir in pumpkin seeds. Sprinkle with sugar mixture; toss to coat evenly. Spread in a single layer in a parchment paper-lined 15x10x1-in. baking pan.3. Bake 20-25 minutes or until dry and no longer sticky, stirring every 10 minutes. Cool completely in pan. Store in an airtight container.PER (¹�₄-CUP) SERVING 142 cal., 10 g fat (2 g sat. fat), 0 chol., 55 mg sodium, 10 g carb., 1 g fiber, 6 g pro., 114 mg magnesium. Diabetic Exchanges: 2 fat, ½ starch.

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

One ¼-cup serving of these chocolaty pumpkin seeds delivers 25% of women’s daily magnesium requirement.

Magnesium also plays a crucial part in helping bones absorb enough calcium, lowering your risk for osteoporosis.

Just a spoonful of cocoa powder makes your blood pressure go down—by 2.8/2.2 mmHg, according to an Australian study.

WHY THEY’RE GOOD FOR YOU

The National Institutes of

Health recommends women

have 320 mg of magnesium

per day; men, 420 mg.

Continued on page 32 EWorldMags.netWorldMags.net

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

EAT SMART FAST FIXShredded Gingered Brussels Sprouts—JAMES SCHEND TASTE OF HOME FOOD EDITOR


1 lb. fresh Brussels sprouts 1 Tbsp. olive oil 1 small onion,

finely chopped 1 Tbsp. minced

fresh gingerroot 1 garlic clove, minced ¹�₈ tsp. salt 2 Tbsp. water ¹�₄ teaspoon pepper

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

1 4

5

One serving of Brussels sprouts contains more VITAMIN C

than an orange, PLUS OMEGA-3s, a powerful antioxidant.

September is National Cholesterol Education month. Teach your

family: Eating steamed sprouts helps LOWER CHOLESTEROL.

They’re GREAT WITH BACON: Saute two slices per pound of

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

2

They contain the ANTI-CANCER compound sulforaphane—the

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

3

You can shred ’em, toss ’em with dressing and eat raw like a slaw. Or try this gingery saute that’s ready in minutes.

BRUSSELS SPROUTSLOVE YOURTOP 5

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©2014 KIKKOMAN SALES USA, INC.WorldMags.netWorldMags.net

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

QU

ICK

FIX

FAST FIX Italian-Style Chicken & PeppersI found my mom’s well-stained recipe card for chicken and green peppers and was flooded with memories. I’d forgotten how good it was! Hope you enjoy it. —DONNA MILLER GROSSE POINTE, MI

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

2 cups meatless pasta sauce 2 tsp. olive oil 1 medium green pepper, finely chopped 4 oz. cream cheese, softened 4 boneless skinless chicken breast halves

(4 oz. each) ¹�₄ tsp. salt ¹�₈ tsp. pepper 4 slices part-skim mozzarella cheese

1. Preheat oven to 425°. Place pasta sauce in a microwave-safe bowl; microwave, covered, on high for 3-4 minutes or until hot, stirring halfway.2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper; cook and stir 3-4 minutes or until tender. Transfer to a small bowl; stir in cream cheese.3. Arrange chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Spoon pepper mixture onto chicken. Pour warmed sauce over top. Place cheese over sauce. Bake, covered, 23-30 minutes or until a thermometer inserted in chicken reads 165°.PER SERVING 394 cal., 22 g fat (10 g sat. fat), 112 mg chol., 1,030 mg sodium, 14 g carb., 3 g fiber, 34 g pro.

ingredients*530minutes

Italian-Style Chicken & Peppers Donna Miller Grosse Pointe, MI

Secret’s in the SaucePop open the lid on a jar of pasta sauce and unleash your fastest home cooking yet. These family suppers hit the plate in 30 minutes.


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FAST FIX Shrimp Pasta AlfredoMy son loves any recipe with Alfredo sauce. When he cooked as a bachelor, shrimp pasta was one of his first recipes. Now his children ask for it. —GAIL LUCAS OLIVE BRANCH, MS


3 cups uncooked bow tie pasta 2 cups frozen peas 1 lb. peeled and deveined cooked

medium shrimp, tails removed 1 jar (15 oz.) Alfredo sauce ¹�₄ cup shredded Parmesan cheese

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

FAST FIX Mushroom & Swiss Pita PizzasSweet Italian sausage and pitas make mini pizzas that go together fast for an easy—and tasty—weeknight meal. Kids always have fun making their own, so invite them to help! —MELISSA REINDL MANITOWOC, WI


1 lb. bulk Italian sausage 1 pkg. (12 oz.) whole pocketless

pita breads or flatbreads 1¹�₄ cups tomato basil pasta sauce

or Alfredo sauce 5 slices reduced-fat Swiss cheese 1¹�₄ cups sliced fresh mushrooms

1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain.2. Place pita breads on baking sheets. Spread with pasta sauce; top with cheese, mushrooms and cooked sausage. Bake 10-15 minutes or until cheese is melted.PER SERVING 579 cal., 29 g fat (12 g sat. fat), 74 mg chol., 1,413 mg sodium, 49 g carb., 3 g fiber, 31 g pro. �

Mushroom & Swiss Pita Pizzas

Melissa Reindl Manitowoc, WI

Toss in chopped artichoke

hearts instead of peas if you’ve got ’em.


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INGREDIENTS5 Broccoli Chicken CasseroleThis extra-creamy twist on chicken Divan came from a former boss, who shared the recipe when I got married. It’s quick, satisfying comfort food. —JENNIFER SCHLACHTER BIG ROCK, IL

PREP: 15 MIN. • BAKE: 30 MIN. MAKES: 6 SERVINGS

1 pkg. (6 oz.) chicken stuffing mix 2 cups cubed cooked chicken 1 cup frozen broccoli florets,

thawed 1 can (10³�₄ oz.) condensed

broccoli cheese soup, undiluted 1 cup (4 oz.) shredded cheddar

cheese

1. Preheat oven to 350°. Prepare stuffing mix according to package directions, using 1½ cups water.2. In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with prepared stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake 10-15 minutes or until heated through.PER SERVING 315 cal., 13 g fat (6 g sat. fat), 66 mg chol., 1,025 mg sodium, 25 g carb., 2 g fiber, 23 g pro.

INGREDIENTS5 FAST FIX Smothered BurritosMy brother-in-law teased that I knew how to make only five things using ground beef. I had to prove him wrong, and came back with these burritos. —KIM KENYON GREENWOOD, MO


1 can (10 oz.) green enchilada sauce ³�₄ cup salsa verde 1 lb. ground beef 4 flour tortillas (10 in.) 1¹�₂ cups (6 oz.) shredded cheddar

cheese, divided

1. Preheat oven to 375°. In a bowl, mix enchilada sauce and salsa verde.2. In a skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in ½ cup sauce mixture.3. Spoon ⅔ cup beef mixture across center of each tortilla; top each with 3 Tbsp. cheese. Fold bottom and sides of tortilla over filling and roll up.4. Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining ¾ cup cheese. Bake, uncovered, 10-15 minutes or until cheese is melted.PER SERVING 624 cal., 33 g fat (15 g sat. fat), 115 mg chol., 1,470 mg sodium, 44 g carb., 2 g fiber, 36 g pro.

Comfy five-ingredient* casseroles from our new

cookbook, Easy Weeknight Dinners, get the whole

family to the table. Extra credit for fast prep and cleanup.

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

5-IN

GRE

DIE

NT

BAKE

S


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Kim Kenyon Greenwood, MO

Make it your own by

using your family’s

favorite stuffing mix.

BUY THE BOOKFind these any-day dishes and 311 more—desserts, too—

in Taste of Home Easy Weeknight Dinners, at

tasteofhome.com/ easydinners


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LaDonna Reed Ponca City, OK

5-IN

GRE

DIE

NT

BAKE

S


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INGREDIENTS5 Crumb-Coated Ranch ChickenReach for the ranch to build flavor in a five-ingredient recipe like this. It’s been a lifesaver on busy weeknights. —LADONNA REED PONCA CITY, OK


²�₃ cup ranch salad dressing 2 cups coarsely crushed cornflakes 1 Tbsp. Italian seasoning 1 tsp. garlic powder 4 boneless skinless chicken breast

halves (6 oz. each)

1. Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere.2. Place on a greased baking sheet or in a greased 13x9-in. baking dish. Bake 30-35 minutes or until a thermometer reads 165°.PER SERVING 495 cal., 20 g fat (4 g sat. fat), 99 mg chol., 642 mg sodium, 41 g carb., trace fiber, 37 g pro.

INGREDIENTS5 Easy Stuffed ShellsI created a super-easy way to fill pasta shells—just use meatballs. Put the kids on stuffing duty. They’ll be proud to help and have another reason to love the dish come dinnertime. —DOLORES BETCHNER CUDAHY, WI


36 uncooked jumbo pasta shells 1 jar (24 oz.) spaghetti sauce 36 frozen fully cooked Italian

meatballs (¹�₂ oz. each), thawed 2 cups (8 oz.) shredded part-skim

mozzarella cheese

1. Preheat oven to 350°. Cook shells according to package directions; drain and rinse in cold water.2. Spread ½ cup sauce into a greased 13x9-in. baking dish. Fill each shell with a meatball; place over sauce. Top with remaining sauce and the cheese.3. Bake, covered, 35 minutes. Uncover; bake 3-5 minutes longer or until bubbly and cheese is melted.PER SERVING 334 cal., 17 g fat (8 g sat. fat), 45 mg chol., 711 mg sodium, 30 g carb., 3 g fiber, 16 g pro.

INGREDIENTS5 Ham & Cheese Potato CasseroleThis hammed-up spin on cheesy hash browns makes two hearty casseroles you can use as main or side dishes. Serve one today and save the other for a crazy school night. —KARI ADAMS FORT COLLINS, CO

PREP: 15 MIN. • BAKE: 50 MIN. + STANDING MAKES: 2 CASSEROLES (5 SERVINGS EACH)

2 cans (10³�₄ oz. each) condensed cream of celery soup, undiluted

2 cups (16 oz.) sour cream ¹�₂ cup water ¹�₂ tsp. pepper

2 pkg. (28 oz. each) frozen O’Brien potatoes

1 pkg. (16 oz.) process cheese (Velveeta), cubed

2¹�₂ cups cubed fully cooked ham

1. Preheat oven to 375°. In a large bowl, mix soup, sour cream, water and pepper until blended. Stir in potatoes, cheese and ham.2. Transfer to two greased 11x7-in. baking dishes. Bake casseroles, covered, 40 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before serving.PER SERVING 474 cal., 26 g fat (14 g sat. fat), 92 mg chol., 1,555 mg sodium, 36 g carb., 4 g fiber, 20 g pro. �

YOUR POTPIES, PLEASEThey’re steamy, flaky and fall’s most dreamed-about supper. Share your coziest main-dish cobblers and potpies at tasteofhome.com/submit.


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BEST ❤ LOVED RECIPES FROM

HOME COOKS LIKE YOU

TOHNS-GHNC-REGI

“Convenient? Check. Meaty? Check. And it’s good for you, too! This satisfying dish has half the saturated fat of the original recipe.”— Blair L., Rochelle, Virginia

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PER SERVING295 cal.,

12 g fat (5 g sat. fat)


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46 51 6046Angela Spengler’s German Beer Cheese Spread

Starrlette Howard’s Owl Cookies

Joyce Folker’s Pork Schnitzel with Dill Sauce

Stephen Exel’s Split Pea Soup with Bacon & Crab

Bust out the big spoons.Soup season is back.PAGE 50

Roasted Autumn Vegetable Soup

Stephanie Flaming Woodland, CA

Get webby with sour cream

squeezed from the corner of

a plastic bag. Chives for legs.

HALLOWEEN SWEETS Ł SOUP SWAP Ł�HERE’S TO OKTOBERFESTCelebrate

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


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TOH

NS-

EWD

-REG

I

MONDAY

5 Simple IngredientsPARMESAN CHICKEN NUGGETS

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

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Strike up the oompah band and get in on these readers’ tasty traditions—like juicy schnitzel, real-deal dumplings

and Old World apple strudel spiced just right.

POR K SCHNITZELwith Dill SauceSEE RECIPE ON PAGE 46

OktoberfestRED CABBAGESEE RECIPE ON PAGE 46


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46

Pork Schnitzel with Dill SauceSchnitzel is one of my husband’s favorites. It reminds him of his German roots and is easy to make for a group. —JOYCE FOLKER PAROWAN, UT

PREP: 20 MIN. • COOK: 20 MIN. MAKES: 6 SERVINGS

¹�₂ cup all-purpose flour 2 tsp. seasoned salt ¹�₂ tsp. pepper 2 eggs ¹�₄ cup 2% milk 1¹�₂ cups dry bread crumbs 2 tsp. paprika 6 pork sirloin cutlets (4 oz. each) 6 Tbsp. canola oilDILL SAUCE

2 Tbsp. all-purpose flour 1¹�₂ cups chicken broth, divided 1 cup (8 oz.) sour cream ¹�₂ tsp. dill weed

1. In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika.2. Pound pork cutlets with a meat mallet to ¼-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere.3. In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary.4. In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.5. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.PER SERVING 451 cal., 24 g fat (8 g sat. fat), 115 mg chol., 739 mg sodium, 23 g carb., 1 g fiber, 31 g pro.

Oktoberfest Red CabbageFour generations of our family celebrate Oktoberfest. We love this tart and sweet dish of red cabbage and apples, also known as rotkohl.—DIANA LIKES CHANDLER, AZ


3 Tbsp. bacon drippings or canola oil

1 small head red cabbage (about 1¹�₂ lbs.), shredded

2 medium tart apples, peeled and chopped

1 cup water ¹�₄ cup sugar ³�₄ tsp. salt ¹�₄ tsp. pepper ¹�₈ tsp. ground cloves ¹�₄ cup white vinegar

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

FAST FIX German Beer Cheese Spread

We’re of German heritage, so we love bold flavors. Cheddar and beer make a tangy spread to serve with pretzels,

pumpernickel, crackers and brats. Choose your favorite flavor of beer — it comes through in your finished recipe. —ANGELA SPENGLER MECHANICSBURG, PA

START TO FINISH: 15 MIN. MAKES: 5 CUPS

1 lb. sharp cheddar cheese, cut into ¹�₂-in. cubes

1 Tbsp. Worcestershire sauce 1¹�₂ tsp. prepared mustard 1 small garlic clove, minced ¹�₄ tsp. salt ¹�₈ tsp. pepper ²�₃ cup German beer or

nonalcoholic beerAssorted crackers or soft pretzels

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

GermanBEER CHEESE SPREAD

Diana


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Experience a world of flavor! Pork is tender, juicy and authentic to many delicious global cuisines. Find ideas at PorkBeInspired.com


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German Potato DumplingsPotato dumplings (called kartoffel kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.—ARLINE HOFLAND DEER LODGE, MT


3 lbs. medium potatoes (about 10), peeled and quartered

1 cup all-purpose flour 3 eggs, lightly beaten ²�₃ cup dry bread crumbs 1 tsp. salt ¹�₂ tsp. ground nutmeg 12 cups waterBROWNED BUTTER SAUCE

¹�₂ cup butter, cubed 1 Tbsp. chopped onion ¹�₄ cup dry bread crumbs

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

GermanPOTATO DUMPLINGS

LE T IT RO LLUse parchment paper to help roll your strudel nice and tight. Just tuck the dough over the filling, start lifting the paper, and it will practically roll itself.

Give leftover

mashed potatoes

a German accent.

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


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German Apple StrudelThis gorgeous strudel has just what you crave this time of year: thin layers of flaky crust and lots of juicy apples.

—DARLENE BRENDEN SALEM, OR

PREP: 1 HOUR + STANDING • BAKE: 45 MIN. MAKES: 2 STRUDELS (8 SLICES EACH)

3 cups all-purpose flour ¹�₂ cup canola oil, divided ³�₄ cup warm water (120°) 1 egg, lightly beatenFILLING

1¹�₂ cups fresh bread crumbs* 6 cups chopped peeled apples

(about 6 medium) ¹�₂ cup raisins 1 cup sugar 1¹�₂ tsp. ground cinnamon ¹�₃ cup butter, melted 3 Tbsp. sour cream

1. Place flour in a mixer bowl; beat in ¼ cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest in a warm place, about 30 minutes.2. Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely.3. Tape a 30x15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide dough in half; place one portion on parchment and roll out to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment.4. Sprinkle ¾ cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side,

sprinkle 3 cups apples and ¼ cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the butter.5. Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment (see photos at left); fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan.6. Bake on the lowest oven rack 45-55 minutes or until golden brown, brushing the top with sour cream twice while baking. Repeat with the remaining dough and ingredients.7. Using parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature.*NOTE To make fresh bread crumbs, place torn bread in a food processor; pulse until fine crumbs form.PER SERVING 285 cal., 12 g fat (3 g sat. fat), 24 mg chol., 61 mg sodium, 42 g carb., 2 g fiber, 4 g pro. �

GermanAPPLE STRUDEL

Roll your dough paper thin. The thinner the dough, the more flaky layers you’ll have in every bite.


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Outside the weather might be chilly, but inside the forecast is cozy with a chance of fun —especially when you throw a soup get-together to warm up friends and spirits.

Here are four ways to share big, hearty bowls of wonderful.

SOCi La

ROASTED AUTUMN VEGETABLE SOUP

SPLIT PEA SOUP WITH BACON & CRAB

FIND ITDansk Kobenstyle

White 4-quart Casserole (above) $143

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

Some friends and I love to cook but rarely get to see each other. The six of us will meet at a restaurant for appetizers, to catch up— and to swap soups. We don’t actually taste the soups until we get home. I look forward to pulling each one out of the freezer and thinking about the friend who made it. The soups are definitely reflections of our personalities or travels—we’re adventurous, so often someone will show up with a recipe inspired by a place he or she has been. We have a great farmers market here in Des Moines, so our summer soups are chock full of whatever is the star of the stalls at the moment. Sometimes we get a little competitive. For a while, everyone included a soup topper or add-in. That’s why I added crabmeat and bacon to my split pea soup. Together, they remind me of everything wonderful about fall in New England, even though I’m in the Midwest.

Roasted Autumn Vegetable SoupRoasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —STEPHANIE FLAMING WOODLAND, CA

PREP: 35 MIN. • BAKE: 40 MIN. MAKES: 12 SERVINGS (4 QT.)

2 lbs. sweet potatoes (about 4 medium)

2 lbs. carrots (about 8 large) 1¹�₂ lbs. parsnips (about 6 medium) 2 large onions, quartered 6 garlic cloves, peeled ¹�₄ cup canola oil 3 cartons (32 oz. each)

chicken broth 1 cup fat-free evaporated milk 1 tsp. salt ¹�₂ tsp. pepper

Minced fresh parsley and sage

1. Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1½-in. pieces; place in a bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide between two greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally.2. Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend.3. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.PER SERVING 240 cal., 6 g fat (trace sat. fat), 6 mg chol., 1,251 mg sodium, 43 g carb., 7 g fiber, 6 g pro.

Split Pea Soup with Bacon & CrabMany split pea soups use ham and bacon for that good, smoky flavor. Take it one amazing step further—add crab. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup.—STEPHEN EXEL DES MOINES, IA

PREP: 30 MIN. • COOK: 1¹�₂ HOURS MAKES: 12 SERVINGS (4 QT.)

8 thick-sliced bacon strips, chopped 2 medium onions, chopped 2 medium carrots, chopped 2 celery ribs, chopped 2 pkg. (16 oz. each) dried green

split peas, rinsed 2 smoked ham hocks (about 1 lb.) 2 bay leaves 4 cartons (26 oz. each)

chicken stock 1 cup heavy whipping cream ¹�₂ tsp. salt ¹�₂ tsp. pepper 2 cups lump crabmeat

1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.2. Add chopped onions, carrots and celery to bacon drippings; cook and stir over medium-high heat for 8-10 minutes or until onions are tender. Stir in split peas, ham hocks, bay leaves and chicken stock. Bring to a boil. Reduce heat; simmer, covered, 1 to 1½ hours or until split peas are tender, stirring occasionally.3. Discard bay leaves; remove ham hocks. When cool enough to handle, remove meat from bones and cut into small cubes. Discard bones. 4. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan.5. Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup.PER SERVING 533 cal., 24 g fat (10 g sat. fat), 71 mg chol., 1,036 mg sodium, 50 g carb., 20 g fiber, 32 g pro.

A DUNK’LL DO YAGooey grilled cheese sandwiches

are made for dipping. Find readers’ comfiest recipes:

tasteofhome.com/ grilledcheese


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

Soup is one of those meals that warm your soul. No matter what kind of day you’ve had, a bowl of it makes you feel better. My husband and son would eat soup for a week straight if I let them. Last year we hosted our first soup exchange party. We had 12 guests and managed the party through Facebook so we wouldn’t have recipe duplicates. I gave everyone twelve 1-pound containers from a restaurant supply store. At the party, we exchanged containers and opened one of each to try—it was like a soup tasting. We also had appetizers, bread and desserts. After the party, I stocked my freezer with the containers. My guys got to choose, and for me it was “Dinner—done!” I would often order Italian wedding soup at restaurants, but then discovered that it’s easy to make at home. A dash of lemon peel really perks up the other flavors in the soup. I think kids like it because everything is small.

Christina’s Italian Wedding SoupI’m big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —CHRISTINA HITCHCOCK MADISON TOWNSHIP, PA

PREP: 40 MIN. • COOK: 20 MIN. MAKES: 12 SERVINGS (5 QT.)

2 eggs, lightly beaten ¹�₃ cup grated Parmesan cheese ¹�₄ cup dry bread crumbs 2 Tbsp. minced fresh parsley 2 Tbsp. 2% milk 4 garlic cloves, minced 4 tsp. grated onion 1 tsp. salt 1 tsp. pepper ¹�₂ tsp. grated lemon peel 1¹�₂ lbs. ground chickenSOUP

2 Tbsp. olive oil 4 medium carrots, chopped 4 celery ribs, chopped 2 small onions, chopped 6 garlic cloves, minced

4 cartons (26 oz. each) chicken stock

1 tsp. salt 1 tsp. pepper 1¹�₂ cups acini di pepe pasta 2 pkg. (10 oz. each) fresh spinach

Additional minced fresh parsley and grated Parmesan cheese

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

• Shop smart and stock up on tomatoes, beans, pasta, broths and stocks.

• Prep ingredients in advance and refrigerate them. Make the soup the day of the event.

• Use sturdy disposable bowls or cups for serving and tasting.

TIPS FOR SOUP SUCCESS How to make it, serve it, share it, store it.

• For a party or exchange, make sure you have enough slow cookers or pots on hand to heat all of the soups.

• Provide containers for soup swaps and exchanges—that way, everyone prepares and receives the same amount.

• If you’re heading to a swap at someone else’s house, plan for soup transport. Nest tightly sealed containers of soup in an easy-to-carry box.

• Freeze soup in zip-top plastic freezer bags— they stack flat in the freezer. Cuff a bag over a bowl, ladle in the soup, and seal.


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The from-scratch meatballs cook

right in the broth. Hello, time-saver.

CHRISTINA’S ITALIAN WEDDING SOUP

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

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

I’m a “dream cook”—I love to look through cookbooks and magazines and dream about what to try next. I have a whole drawer of recipes I’ve torn from magazines. That’s how our soup party began; I dug through my recipes for a get-together and decided to serve all soups. It’s now become an annual event. My friends look forward to the party and the recipes. I always pick two standards and experiment with making new soups, too. My friends are the guinea pigs but they don’t seem to mind. I keep all the soups warm for serving in five slow cookers I’ve collected over the years. We keep the party very simple—no special soup bowls or anything. Guests bring hors d’oeuvres and snacks. It’s really casual. We could end up with all soups and cookies. My Chicken & Bean Chili is easy but filling and a favorite every year. There’s nothing better when it’s nippy outside. You pretty much have a whole meal in one bowl. �

Chicken & Bean ChiliChili Time is any time you want to make a hungry crowd happy. This creamy chili is a must at my soup party every year.—THERESA BAEHR TRAVERSE CITY, MI

PREP: 25 MIN. • COOK: 15 MIN. MAKES: 10 SERVINGS (2³�₄ QT.)

1 Tbsp. olive oil 1 Tbsp. butter 1 medium onion, finely chopped 2 large garlic cloves, minced 2 cans (16 oz. each) kidney beans,

rinsed and drained 2 cans (15 oz. each) pinto beans,

rinsed and drained 1 can (28 oz.) diced tomatoes,

undrained 3 cups shredded cooked chicken 1²�₃ cups whole milk 1 cup beer or reduced-sodium

chicken broth 2 Tbsp. chicken bouillon granules

1 Tbsp. sugar 1 bay leaf 2 tsp. ground cumin 1 tsp. each onion powder,

garlic powder and chili powder ¹�₂ tsp. salt ¹�₄ tsp. crushed red pepper flakes ¹�₄ tsp. ground celery seed ¹�₄ tsp. pepper ¹�₈ tsp. ground turmeric

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

Scatter chopped avocado on top

to make this chili even creamier.

CHICKEN & BEAN CHILI


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BUY: www.ShopSweetLeaf.com and in your natural foods or grocery store

RECIPES & MORE: SWEETLEAF.COM

The natural choice

for healthier baking.

Natural Great Tasting

Gluten Free Non-GMO

SugarLeaf™ blends the #1 selling natural

stevia sweetener, SweetLeaf Stevia®,

with cane sugar. SugarLeaf is identical

to sugar for browning, caramelizing, and

baking, but has two-thirds fewer calories

and carbohydrates than sugar.

Delicious sweetness in every bite!

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

Topping: 1 cup crème fraîche Approx. 4 drops of English

Toffee Sweet Drops™

2 eggs 1 cup cooking oil ½ cup orange juice ½ cup SugarLeaf™

2 cups all-purpose fl our 2 tsp. cinnamon ½ tsp. salt 1 tsp. baking soda 2 cups chopped pecans 2 cups chopped Granny

Smith apples

2/3 Fewer Calories

Apple Cake


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Dress up dessert for Halloween.

Nothing tricky! Just dip into your

treat stash and eyeball it. (He-he.)


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Frosted Pistachio BarsBar cookies are the best—so fast and easy. Go as spooky as you dare when decorating this pan for Halloween.

—SHANNON SHEEHY CHESTERFIELD, VA

PREP: 20 MIN. • BAKE: 20 MIN. + COOLING MAKES: 2 DOZEN

2 cups all-purpose flour 2 pkg. (3.4 oz. each) instant

pistachio pudding mix ¹�₂ cup sugar 1 tsp. baking powder ¹�₂ tsp. salt 1 egg ¹�₂ cup butter, melted ¹�₂ cup canola oil ¹�₄ cup water 1 tsp. vanilla extract ¹�₂ cup chopped pistachios, optionalFROSTING

3 oz. cream cheese, softened ¹�₄ cup butter, softened 1 tsp. vanilla extract ¹�₈ tsp. salt 3 cups confectioners’ sugar Assorted candies, optional

1. Preheat oven to 350°. In a large bowl, whisk flour, pudding mix, sugar, baking powder and salt. In another bowl, whisk egg, melted butter, oil, water and vanilla until blended; stir into flour mixture. If desired, stir in pistachios. (Dough will be stiff.)2. Press dough into a greased 13x9-in. baking pan. Bake 20-25 minutes or until edges begin to brown. Cool completely in pan on a wire rack.3. In a bowl, beat cream cheese, butter, vanilla and salt until blended. Gradually beat in confectioners’ sugar. Spread over top. If desired, decorate with candies. Cut into bars before serving. Store in refrigerator.PER SERVING 253 cal., 12 g fat (5 g sat. fat), 27 mg chol., 259 mg sodium, 35 g carb., trace fiber, 2 g pro.

“Cookie bars get punched up with

pistachio pudding mix added into the batter.

They’re sweetly nutty, and I love their

extra-festive tint of Halloween green.”

• SHANNON SHEEHY •

57SEPTEMBER | OCTOBER 2014 TASTEOFHOME.COMWorldMags.netWorldMags.net

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Devil’s Food Cupcakes with Chocolaty FrostingI begged my aunt for this recipe when I was 16 years old, and it’s still my very favorite!—DAWN KOESTNER ST. LOUIS PARK, MN

PREP: 40 MIN. + CHILLING BAKE: 15 MIN. + COOLING MAKES: 2 DOZEN

1 oz. unsweetened chocolate, chopped

1 cup hot strong brewed coffee 1³�₄ cups sugar ²�₃ cup canola oil 1 egg 2 cups all-purpose flour ¹�₂ cup baking cocoa 3 tsp. baking soda ¹�₂ tsp. salt 1 cup buttermilkFROSTING

2 cups (12 oz.) semisweet chocolate chips

1¹�₂ cups heavy whipping cream ¹�₂ cup light corn syrup 1 tsp. vanilla extract Assorted candies, optional

1. Preheat oven to 350°. Line 24 muffin cups with paper liners. Place chocolate in a small bowl. Pour hot coffee over chocolate; whisk until smooth. Cool to lukewarm.2. In a bowl, beat sugar, oil, egg and coffee mixture until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to coffee mixture alternately with buttermilk, beating well after each addition.3. Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.4. Place chocolate chips in a bowl. In a saucepan, bring cream and corn syrup to a boil. Pour over chocolate; stir until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat chocolate mixture on medium speed just until fluffy (do not overbeat). Immediately spread over cupcakes. If desired, decorate with candies. Refrigerate until serving. PER SERVING 308 cal., 17 g fat (7 g sat. fat), 29 mg chol., 233 mg sodium, 40 g carb., 2 g fiber, 3 g pro.

• DAWN KOESTNER •

“Both my husband

and our son, Benjamin,

request this recipe for

their birthdays each year.

In fact, Benjamin even

refuses to eat any frosting

unless it’s this super-

chocolaty truffle

kind.”

For silly eyeball toppers, use extra frosting to “glue” chocolate chips and gumdrops onto lollipops.



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Snoring? Now there’s even an adjustment for that.*

FlexTop™ King c4 mattress shown on a FlexFit™ 3 adjustable base. Upholstered headboard, footboard and sideboards sold separately.

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LIGHT UP THE NIGHTCarve out the best jack-o’-lantern

grins on the block—see our guide at tasteofhome.com/

pumpkinpicks

Owl CookiesDelicious cookies shaped like owl faces are a hoot at my kids’ class parties. They’re crunchy, munchy and cute. —STARRLETTE HOWARD OGDEN, UT

PREP: 35 MIN. + CHILLING • BAKE: 15 MIN. MAKES: 1 DOZEN

²�₃ cup butter, softened 1 cup creamy peanut butter 1 cup packed brown sugar 1 egg 1 tsp. vanilla extract 1¹�₃ cups all-purpose flour 1 cup quick-cooking oats 1 tsp. baking powder ¹�₂ tsp. salt 1 oz. unsweetened chocolate,

meltedCashews, striped chocolate

kisses and chocolate chips

1. In a large bowl, beat butter, peanut butter and brown sugar until

blended. Beat in egg and vanilla. In another bowl, mix flour, oats, baking powder and salt; gradually beat into creamed mixture.2. If necessary, cover and refrigerate dough 1 hour or until firm enough to shape. Divide dough in half. Shape one portion into an 8-in.-long roll. 3. Mix melted chocolate into remaining dough. Roll chocolate dough between two sheets of waxed paper into an 8-in. square. Place plain roll on chocolate dough. Wrap chocolate dough around plain dough, pinching together at the seam to seal. Wrap in plastic wrap; refrigerate 3 hours or until firm.4. Preheat oven to 350°. Unwrap and cut dough crosswise into 24 slices (⅜ in. thick). 5. For each owl, place two slices side by side on an ungreased baking sheet; pinch the top corner of each slice for ears. Place a cashew between slices for a beak.

6. Bake 12-15 minutes or until set. Cool on pans 5 minutes before removing to wire racks. While cookies are warm, place two kisses on each cookie, pointed side down, for eyes. (Kisses will melt slightly.) Top each kiss with a chocolate chip. PER SERVING 380 cal., 23 g fat (10 g sat. fat), 43 mg chol., 332 mg sodium, 38 g carb., 3 g fiber, 9 g pro. �

Place a lollipop

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two slices before

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win $500!

ContestFALL IN LOVE

Bring on the harvest. Winning home cooks bake, stuff, mash and toss the season’s best produce into the warmest and coziest dishes.

Make your Autumn Apple Torte, page 66, puckery-sweet by

using both Granny Smith and Cortland apples.

Calling All Sunday Specials!TURN THE PAGE TO ENTER YOUR HOMIEST RECIPES.

FIND IT John Boos 12-in. Walnut B12R Cutting Board $90 johnboos.com for retailers near you 63SEPTEMBER | OCTOBER 2014 TASTEOFHOME.COMWorldMags.netWorldMags.net

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ENTER OUR SUNDAY BEST

CONTEST & YOU CAN WIN

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It’s easy to enter at tasteofhome.com/recipecontests.

Family Slow Cooker • Quick Casseroles

MORE CONTESTS, MORE MONEY—UP TO $500!SHARE YOUR BEST RECIPES FOR:

Devon, squash in a bread salad is so creative. How did you think of it?I was determined to get my family to eat butternut squash—and when you roast it,

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

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Contest CentralDevon

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

SEND US YOUR ORIGINAL SUNDAY-BEST RECIPES, INCLUDING: CASSEROLES Have a hearty lasagna, tamale pie, hammy scalloped potatoes or an ultra-traditional corn casserole? Let’s see it. ENTREES Share your platters of pork roast, fried chicken, glazed ham and beef stroganoff. Send your Sunday finest. SIDES It’s not dinner without veggie and salad classics. How’s your Cobb, three-bean, Waldorf or house favorite...your glazed carrots, sweet potato souffle or roasty-toasty cauliflower? Please pass the rolls and relishes, too. DESSERTS Sunday is all about great big sheet cakes and homey lattice pies. Bread pudding, chocolate pudding and rice pudding, too. We want to try yours.

Enter today at tasteofhome.com/recipecontests. No purchase necessary to enter or win. Contest begins June 19, 2014, and closes Nov. 3, 2014. Open to residents of the U.S. and Canada who are age 18 or older. Void where prohibited. For entry and other details including official rules, visit tasteofhome.com/recipecontests. Sponsored by RDA Enthusiast Brands, LLC. Winners announced in a future issue.

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Roast Pork Loin with Rosemary ApplesauceANGELA LEMOINE HOWELL, NJ

I made this for a family get-together on my husband’s birthday. The homemade rosemary applesauce adds an extra layer of comfort to the tender pork.

Autumn Apple TorteMARGARET WILSON SUN CITY, CA

When it’s apple season, we always find room for a slice of this heartwarming torte with a cream cheese layer and apples galore.

GRAND PRIZE 1ST PLACE

3RD PLACE2ND PLACE

Roasted Butternut Squash PanzanellaDEVON DELANEY WESTPORT, CT

Squash was a hard sell in our family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it!

Creamy Root Veggie SoupSALLY SIBTHORPE SHELBY TOWNSHIP, MI

On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better.


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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014


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

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

¹�₂ cup butter, softened ¹�₂ cup sugar, divided ¹�₂ tsp. vanilla extract 1 cup all-purpose

flour 1 pkg. (8 oz.) cream

cheese, softened 1 egg, lightly beaten ¹�₂ tsp. almond extract 2 cups thinly sliced,

peeled Granny Smith apples (about 2 medium)

2 cups thinly sliced, peeled Cortland apples (about 2 medium)

¹�₄ cup cinnamon-sugar

¹�₄ tsp. ground nutmeg ¹�₂ cup confectioners’

sugar 2 Tbsp. 2% milk 2 Tbsp. sliced

almonds, toasted

1. Preheat oven to 450°. In a small bowl, cream butter and ¼ cup sugar until light

Autumn Apple TortePREP: 40 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 12 SERVINGS

¹�₄ cup olive oil 2 Tbsp. salt 4 tsp. garlic powder 4 tsp. minced fresh

rosemary or 1¹�₂ tsp. dried rosemary, crushed

2 tsp. pepper 1 boneless pork loin

roast (2 to 3 lbs.), halved

APPLESAUCE ¹�₄ cup butter, cubed 6 medium Golden

Delicious apples, peeled and chopped (about 5 cups)

1 to 2 tsp. ground cinnamon

2 tsp. brown sugar 1¹�₂ tsp. minced fresh

rosemary or ¹�₂ tsp. dried rosemary, crushed

¹�₂ tsp. salt 1 cup water

Roast Pork Loin with Rosemary ApplesaucePREP: 15 MIN. + MARINATING • BAKE: 55 MIN. + STANDING MAKES: 8 SERVINGS (3 CUPS APPLESAUCE)

Roasted Butternut Squash PanzanellaPREP: 25 MIN. • BAKE: 45 MIN. • MAKES: 8 SERVINGS

1. Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 Tbsp. oil. Bake 10-15 minutes or until toasted, stirring twice.2. Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally.3. In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first six dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended.4. Drizzle ½ cup dressing over salad and toss to combine. (Save remaining dressing for another use.)PER SERVING 407 cal., 20 g fat (3 g sat. fat), 0 chol., 387 mg sodium, 54 g carb., 8 g fiber, 9 g pro.

4 cups cubed sourdough bread

5 Tbsp. olive oil, divided

1 medium butternut squash (about 3 lbs.), peeled and cut into 1-in. cubes

¹�₂ tsp. each salt, ground ginger, ground cumin and pepper

1 cup salted shelled pumpkin seeds (pepitas)

1 cup dried cranberries

4 shallots, finely chopped (about ¹�₂ cup)

DRESSING ¹�₃ cup red wine vinegar ¹�₄ cup maple syrup 2 Tbsp. prepared

horseradish ¹�₂ tsp. salt ¹�₂ tsp. pepper ¹�₄ tsp. dried rosemary,

crushed ¹�₄ cup olive oil

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

4 bacon strips, chopped

1 large onion, chopped

3 garlic cloves, minced

1 large celery root, peeled and cubed (about 5 cups)

6 medium parsnips, peeled and cubed (about 4 cups)

6 cups chicken stock 1 bay leaf 1 cup heavy

whipping cream 2 tsp. minced

fresh thyme 1 tsp. salt ¹�₄ tsp. white pepper ¹�₄ tsp. ground nutmeg

Additional minced fresh thyme

Creamy Root Veggie SoupPREP: 15 MIN. • COOK: 1 HOUR • MAKES: 8 SERVINGS


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Apple Dumpling RollupsJENNY LEIGHTY WEST SALEM, OH

A family friend gave me a simple way to make apple dumplings without lots of steps. I love the sticky cinnamon topping.

EAT SMART FAST FIX Pumpkin & Cauliflower Garlic MashKARI WHEATON SOUTH BELOIT, IL

I wanted healthy versions of my family’s favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You’ll never miss ordinary old mashed potatoes.

Spiced Cranberry-Orange ChutneyCRYSTAL SCHLUETER NORTHGLENN, CO

Here’s an easy, orangey chutney to serve on toast, Brie, cream cheese or crackers. The pecans give it a little extra crunch.

Apple-Almond BakeBARBARA ESTABROOK RHINELANDER, WI

When my children were young, they loved this dessert…and they still do 45 years later. I like it plain at room temperature, but it’s hard to resist when served warm with a small scoop of vanilla ice cream.


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TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014



1. Place 1 in. of water in a large saucepan; bring to a boil. Add cauliflower and garlic cloves; cook, covered, 8-10 minutes or until tender. Drain; transfer to a food processor.2. Add remaining ingredients; process until smooth. Return to saucepan; heat through, stirring occasionally.PER SERVING 87 cal., 4 g fat (2 g sat. fat), 9 mg chol., 482 mg sodium, 12 g carb., 4 g fiber, 4 g pro. Diabetic Exchanges: 1 vegetable, ½ starch, ½ fat.

1 medium head cauliflower, broken into florets (about 6 cups)

3 garlic cloves ¹�₃ cup spreadable

cream cheese 1 can (15 oz.)

solid-pack pumpkin 1 Tbsp. minced

fresh thyme 1 tsp. salt ¹�₄ tsp. cayenne pepper ¹�₄ tsp. pepper

EAT SMART FAST FIX

Pumpkin & Cauliflower Garlic MashSTART TO FINISH: 25 MIN. • MAKES: 6 SERVINGS

Apple Dumpling RollupsPREP: 35 MIN. • BAKE: 45 MIN. + STANDING • MAKES: 1 DOZEN

1. Preheat oven to 350°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened (dough will be soft and sticky).2. Turn dough onto a floured surface. Roll into an 18x12-in. rectangle. Sprinkle brown sugar and cinnamon to within 1 in. of edges; top with apples. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut into 12 slices. Place in a greased 13x9-in. pan, cut side down.3. In a small saucepan, combine sauce ingredients; bring to a boil, whisking to blend. Cook and stir 3-4 minutes or until thickened. Pour over top.4. Bake rollups, uncovered, 45-55 minutes or until golden brown and bubbly. Let stand 10 minutes before serving.PER SERVING 339 cal., 5 g fat (3 g sat. fat), 12 mg chol., 413 mg sodium, 71 g carb., 2 g fiber, 4 g pro.

3 cups all-purpose flour

2 tsp. baking powder 1¹�₂ tsp. salt 3 Tbsp. cold butter,

cubed 1¹�₃ cups 2% milk ³�₄ to 1 cup packed

brown sugar 2 tsp. ground

cinnamon 4 cups chopped apples

(about 4 medium)SAUCE 1¹�₂ cups sugar 1¹�₂ cups water 2 Tbsp. all-purpose

flour 1 Tbsp. butter 1 tsp. ground

cinnamon

Apple-Almond BakePREP: 40 MIN. • BAKE: 50 MIN. • MAKES: 12 SERVINGS

1. Preheat oven to 350°. In a small saucepan, bring syrup to a boil; cook 3-5 minutes or until liquid is reduced by half.2. In a small bowl, mix sugar and cornstarch; whisk in water until smooth. Whisk into reduced syrup. Return to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in 2 Tbsp. butter until blended. Remove from heat.3. In a large bowl, mix oats, flour, brown sugar, almond flour and baking soda; cut in cold butter until crumbly. Reserve 1⅓ cups mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Arrange apples over top; drizzle with syrup mixture.4. Stir almonds into reserved crumb mixture; sprinkle over top. Bake 50-60 minutes or until apples are tender and topping is golden brown. PER SERVING 433 cal., 20 g fat (9 g sat. fat), 36 mg chol., 269 mg sodium, 62 g carb., 3 g fiber, 5 g pro.

¹�₄ cup maple syrup ³�₄ cup sugar 2 Tbsp. cornstarch ²�₃ cup cold water 2 Tbsp. butter 1³�₄ cups quick-cooking

oats 1¹�₄ cups all-purpose

flour 1 cup packed

brown sugar ¹�₂ cup almond flour 1 tsp. baking soda ³�₄ cup cold butter,

cubed 5 cups sliced peeled

tart apples (about 5 medium)

¹�₂ cup coarsely chopped salted roasted almonds

Spiced Cranberry-Orange ChutneyPREP: 20 MIN. • COOK: 10 MIN. • MAKES: 10 SERVINGS

1. Preheat oven to 400°. In a small saucepan, bring water to a boil. Stir in cranberries; remove from heat and let stand for 5 minutes to soften.2. Drain cranberries, reserving 1 Tbsp. soaking liquid. Return cranberries and reserved liquid to pan. Stir in orange, sugar, lemon juice and spices; bring to a boil. Reduce heat; simmer, uncovered, 5-10 minutes or until orange is tender and liquid is almost evaporated, stirring occasionally.3. Place cheese in a 9-in. pie plate. Bake 8-10 minutes or just until softened. 4. Spoon chutney over warm cheese; sprinkle with pecans. Serve warm with crackers.NOTE To toast nuts, place in a dry skillet; cook and stir over low heat until lightly browned.PER SERVING 147 cal., 8 g fat (4 g sat. fat), 23 mg chol., 143 mg sodium, 14 g carb., 1 g fiber, 5 g pro.

¹�₂ cup water ¹�₄ cup dried

cranberries 1 unpeeled medium

orange, seeded and finely chopped (about 1¹�₄ cups)

¹�₂ cup sugar 1 Tbsp. lemon juice ¹�₄ tsp. ground

cinnamonDash ground gingerDash ground cloves

8 oz. Brie or cream cheese

¹�₄ cup chopped pecans, toastedAssorted crackers


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EAT SMART Pork Tenderloin with Sweet Potato RagoutGREG FONTENOT THE WOODLANDS, TX

Apples, juicy red tomatoes and sweet potatoes always make me think of fall.

Zucchini & Cheese CasseroleRACHELLE STRATTON ROCK SPRINGS, WY

My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes.

EAT SMART Turkey Sausage-Stuffed Acorn SquashMELISSA BIRDSONG WALESKA, GA

Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork, turkey or chicken sausage.

Glazed Apple-Maple BlondiesHEATHER BATES ATHENS, ME

My 6-year-old son and I conjured up this recipe to use the last of the apples we picked from the local orchard. Serve it with a dollop of sweetened whipped cream for a special treat.


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TASTEOFHOME.COM SEPTEMBER | OCTOBER 201470 TASTEOFHOME.COM SEPTEMBER | OCTOBER 2014

1. Preheat oven to 350°. In a large skillet, heat 2 Tbsp. butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly.2. In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.3. Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in.-square baking dish. Sprinkle with cereal mixture.4. Bake casserole, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.PER SERVING 260 cal., 15 g fat (10 g sat. fat), 99 mg chol., 778 mg sodium, 23 g carb., 2 g fiber, 9 g pro.

4 Tbsp. butter, divided

6 small zucchini, chopped (about 7 cups)

1 large onion, chopped

1¹�₂ cups crushed Rice Chex

1 cup (4 oz.) shredded Colby-Monterey Jack cheese

2 eggs, lightly beaten 1 tsp. salt ¹�₄ tsp. pepper

Zucchini & Cheese CasserolePREP: 20 MIN. • BAKE: 25 MIN. + STANDING • MAKES: 6 SERVINGS

or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.2. Finely grate peel from orange. Cut orange crosswise in half; squeeze juice from orange. Stir brown sugar, vinegar, ⅛ tsp. salt, orange peel and orange juice into onion mixture. Bring to a boil; cook 6-8 minutes or until liquid is almost evaporated.3. Stir in sweet potatoes, tomatoes and apples. Return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until apples are tender and liquid is almost evaporated, stirring occasionally.4. Sprinkle pork with pepper and remaining salt. Grill, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning occasionally. Let stand 5 minutes before slicing. PER SERVING 344 cal., 9 g fat (2 g sat. fat), 64 mg chol., 436 mg sodium, 42 g carb., 5 g fiber, 25 g pro.

2 Tbsp. olive oil 1 large onion, chopped 2 garlic cloves,

minced 1 large navel orange ¹�₄ cup packed

brown sugar ¹�₄ cup balsamic vinegar ¹�₈ tsp. plus ¹�₂ tsp. salt,

divided 1 can (15³�₄ oz.)

cut sweet potatoes in syrup, undrained

1 can (14¹�₂ oz.) diced tomatoes, undrained

2 medium tart apples, peeled and chopped

2 pork tenderloins (³�₄ lb. each)

¹�₂ tsp. pepper

1. In a skillet, heat oil over medium heat. Add onion; cook and stir 4-5 minutes. Reduce heat to medium-low; cook 20-25 minutes

EAT SMART Pork Tenderloin with Sweet Potato RagoutPREP: 1 HOUR • GRILL: 20 MIN. MAKES: 6 SERVINGS (3 CUPS RAGOUT)

Glazed Apple-Maple BlondiesPREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN

1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides. 2. In a large bowl, beat the first four ingredients until blended. Beat in eggs. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick).3. Transfer to prepared pan. Bake 25-30 minutes or until golden brown and a toothpick inserted in center comes out with moist crumbs. 4. Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir 2-3 minutes or until slightly thickened. Cool slightly.5. Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars. PER SERVING 192 cal., 6 g fat (4 g sat. fat), 31 mg chol., 149 mg sodium, 33 g carb., trace fiber, 2 g pro.

1¹�₃ cups packed brown sugar

¹�₂ cup butter, melted and cooled

¹�₂ cup maple syrup 2 tsp. vanilla extract 2 eggs 2 cups all-purpose

flour ³�₄ tsp. salt ¹�₄ tsp. baking soda 3 cups chopped

peeled apples (about 3 medium)

GLAZE ¹�₄ cup butter, cubed ¹�₂ cup maple syrup ¹�₄ cup packed

brown sugar

1. Preheat oven to 400°. Cut squash in half; discard seeds. Cut a thin slice from bottom of each half to allow them to lie flat. Place in a roasting pan, hollow side down; add ¼ in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes.2. Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes, breaking sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat.3. Carefully remove squash from pan. Drain liquid, reserving tomatoes. Return squash to pan, hollow side up. Stir cheese, vinegar and tomatoes into the sausage mixture. Spoon into squash. Bake 5-10 minutes or until squash is easily pierced with a fork.PER SERVING 302 cal., 10 g fat (5 g sat. fat), 43 mg chol., 370 mg sodium, 42 g carb., 7 g fiber, 15 g pro. Diabetic Exchanges: 2½ starch, 2 medium-fat meat.

4 medium acorn squash (about 1¹�₂ lbs. each)

1 cup cherry tomatoes, halved

1 lb. Italian turkey sausage links, casings removed

¹�₂ lb. sliced fresh mushrooms

1 medium apple, peeled and finely chopped

1 small onion, finely chopped

2 tsp. fennel seed 2 tsp. caraway seed ¹�₂ tsp. dried

sage leaves 3 cups fresh baby

spinach 1 Tbsp. minced

fresh thyme ¹�₄ tsp. salt ¹�₈ tsp. pepper 8 oz. fresh mozzarella

cheese, chopped 1 Tbsp. red wine

vinegar

EAT SMART Turkey Sausage-Stuffed Acorn SquashPREP: 30 MIN. • BAKE: 50 MIN. • MAKES: 8 SERVINGS


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our team of culinary experts is always experimenting with fun fl avors and testing new recipes from our readers.

text toh1 to 51684 for the recipes of these four fall favorites!

APPLE BAVARIAN TORTE

PUMPKIN BOWL BUTTERNUT SQUASH SOUP

TURKEY FETTUCCINE SKILLET

TOASTED MARSHMALLOW TOFFEE BROWNIES

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78 80 8475Heidi Jobe’s Game Day Gumbo

Trisha Kruse’s Spicy Pumpkin Fritters

Heidi Jobe’s CokeCola Cake

Kallee Twiner’s Quick & Easy Turkey Sloppy Joes

Close to HomeSLOPPY JOE NIGHT Ł PASS THOSE APPS Ł TAILGATE SOUTHERN-STYLE

Fall finger foods.

Beyond good.

PAGE 82 Apple & Cheddar Mini Scones Sue Gronholz

Beaver Dam, WI

Drizzle honey on warm,

split scones. Add sharp

cheddar and crisp Granny

Smith slices while you’re at it.

SOUL-WARMING DISHES FROM COZY KITCHENS LIKE YOURS.


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SUN

DAY

DIN

NER

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

Chicken Chili Wonton Bites

Lemony Bacon-Artichoke Dip

Game Day Gumbo

THE MENU

Game Day GumboLemony Bacon-Artichoke DipChicken Chili Wonton Bites

CokeCola Cake


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INGREDIENTS5 FAST FIX Chicken Chili Wonton BitesEveryone needs a surefire grab-and-go tailgate or picnic recipe. Wonton wrappers filled with chicken and spices make these bites fun on the run.

START TO FINISH: 30 MIN. MAKES: 3 DOZEN

36 wonton wrappers ¹�₂ cup buttermilk ranch

salad dressing 1 envelope reduced-sodium

chili seasoning mix 1¹�₂ cups shredded rotisserie chicken 1 cup (4 oz.) shredded

sharp cheddar cheeseSour cream and sliced

green onions, optional

1. Preheat oven to 350°. Press wonton wrappers into greased miniature muffin cups. Bake 4-6 minutes or until lightly browned.2. In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 Tbsp. filling into each wonton cup. Sprinkle with cheese.3. Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top each cup with sour cream and sliced green onions before serving.PER (1-BITE) SERVING 67 cal., 3 g fat (1 g sat. fat), 10 mg chol., 126 mg sodium, 6 g carb., trace fiber, 3 g pro.

Game Day GumboTailgating at Friday night high school games brings our children and friends together to share great food. Gumbo is a Southern standard that definitely feeds our hungry crowd.

PREP: 20 MIN. • COOK: 40 MIN. MAKES: 10 SERVINGS (3³�₄ QT.)

6 Tbsp. butter, divided 1 lb. boneless skinless chicken

thighs, cut into 1-in. pieces 1 pkg. (13¹�₂ oz.) smoked beef

sausage, halved lengthwise and sliced

2 medium carrots, chopped 2 celery ribs, chopped 1 small sweet red pepper, chopped 3 garlic cloves, minced ¹�₄ cup all-purpose flour 4 cups chicken stock 4 cups water 1 can (14¹�₂ oz.) no-salt-added

diced tomatoes, undrained 1 pkg. (8 oz.) jambalaya mix 1 pkg. (8 oz.) dirty rice mix

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

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

PREP: 20 MIN. • BAKE: 25 MIN. MAKES: 12 SERVINGS (¹�₄ CUP EACH)

5 thick-sliced bacon strips, chopped

1 can (14 oz.) water-packed quartered artichoke hearts, drained and chopped

2 garlic cloves, minced 2 pkg. (8 oz. each) reduced-fat

cream cheese ¹�₃ cup sour cream ¹�₂ tsp. onion salt ¹�₄ tsp. salt ¹�₈ tsp. pepper 2 Tbsp. lemon juice ¹�₂ cup grated Parmesan cheese

Pita bread wedges, toasted

1. Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tsp. in pan. Add artichoke hearts and garlic to drippings; cook and stir 1 minute.2. In a large bowl, beat cream cheese, sour cream, onion salt, salt and pepper until smooth. Beat in lemon juice. Fold in artichoke mixture and half of the bacon.3. Transfer to a greased 2-qt. baking dish. Sprinkle with the remaining bacon; top with Parmesan cheese. Bake dip, uncovered, 25-30 minutes or until golden brown. Serve with pita wedges.PER SERVING 141 cal., 11 g fat (7 g sat. fat), 35 mg chol., 421 mg sodium, 4 g carb., trace fiber, 6 g pro.

Our families live in a small town about 45 minutes west of Atlanta, and we all have daughters the same age. We’ve been fortunate to be friends, and we have lots of fun when we relax together over a meal. —HEIDI JOBE

Daughters and dads get in on the

Carrollton High home game tailgates.



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“Now that all my kids are

grown, they oft en still come

home for Sunday Dinner and

their most requested meal is my

Baked Shepherd’s Casserole. It’s

defi nitely our family comfort

go‐to food. When you get several

people in the kitchen chopping,

slicing and preparing, it comes

together super fast and, at the

same time, you get to catch up

on all the family happenings.”

— Beverly

A winning recipe isn’tjust about the dinner ...

It’s about families making time to reconnect and share in the

comforts of cherished traditions, warm memories and great

conversation. It’s about families like Beverly Matthews’, $1,000

winner of the Physicians Mutual Sunday Best Recipe Contest.

Congratulations!

Baked Shepherd’s Casserole— BEVERLY MATTHEWS PASCO, WASHINGTON 1 pound ground beef2 cups sliced fresh mushrooms1 small onion, chopped 1⁄2 teaspoon salt1⁄2 teaspoon garlic powder1⁄2 teaspoon pepper1 can (14 1⁄2 ounces) petite diced tomatoes, drained 1 package (10 ounces) frozen corn

2 cups frozen cut green beans1 can (10 3⁄4 ounces) condensed cream of mushroom soup, undiluted3⁄4 cup water

1 pound Yukon Gold potatoes, thinly sliced (about 3 cups)1 cup (4 ounces) shredded cheddar cheese3⁄4 cup French-fried onions, optional1⁄2 cup bacon bits, optional

Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water. In a greased 13x9-inch baking dish, layer half of each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, French-fried onions and bacon bits. Bake, covered, 1 to 1 1⁄4 hours or until bubbly and potatoes are tender. Let stand 10 minutes before serving. Prep: 30 min. Bake: 1 hour + standing Yield: 8 servings.

Sunday Best Recipe Winner

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Hungry for more?Visit tasteofhome.com/sundaydinners and check out these other fi nalists

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��Chicken & Broccoli Rabe Meatballs ��Cheesy Ham & Potato Gratin

��Greek-Style Lemon Garlic Chicken ��Asian-Style Pork Tenderloin with Slaw

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CokeCola CakeHere in Coca-Cola country, we love a moist sheet cake we call CokeCola Cake. Our version has two whole cans of Coke and does the tradition proud.


2 cups all-purpose flour 2 cups sugar 1 tsp. baking soda ¹�₂ tsp. salt ¹�₂ tsp. ground cinnamon 1 can (12 oz.) cola 1 cup butter, cubed ¹�₄ cup baking cocoa 2 eggs

Tailgate Season

¹�₂ cup buttermilk 1 tsp. vanilla extractGLAZE

1 can (12 oz.) cola ¹�₂ cup butter, cubed ¹�₄ cup baking cocoa 4 cups confectioners’ sugar, sifted

1. Preheat oven to 350°. Grease a 13x9-in. baking pan.2. In a large bowl, whisk the first five ingredients. In a small saucepan, combine cola, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.3. In a small bowl, whisk eggs, buttermilk and vanilla until blended.

Add egg mixture to flour mixture, whisking constantly.4. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.5. About 15 minutes before cake is done, prepare glaze. In a small saucepan, bring cola to a boil; cook 12-15 minutes or until liquid is reduced to ½ cup. Stir in butter and cocoa until butter is melted; remove from heat.6. Add confectioners’ sugar; stir until smooth. Pour immediately over hot cake.PER SERVING 491 cal., 20 g fat (12 g sat. fat), 74 mg chol., 346 mg sodium, 78 g carb., 1 g fiber, 4 g pro. �

SUN

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WHAT’S ON YOUR SUNDAY DINNER TABLE?

Show off your most-loved menu and earn $100. Share your recipes and story at tasteof home.com/submit. Scroll down to find “Sunday Dinner.”

PASS THE APPETIZERS If fans go wild for your tailgate apps—sliders, dips, wings and more—dish ’em up at tasteofhome.com/submit.

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

FIND IT Range Kleen CeramaBake 9x13 Roaster Pan (above) $27 rangekleen.comWorldMags.netWorldMags.net

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KID

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TH

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TCH

EN


SEND YOUR PICS!

Share snapshots and stories with us at [email protected]. Please write “Kids in the Kitchen” in the subject line.

Aiva, my 10-year-old baker, says when she grows up she wants to open her own bakeshop!” —SHARON COBLE YULEE, FL

LOOK WHO’S COOKING

Everybody Loves JoeWhen it comes to the sloppy joe, making a mess is practically a requirement. This kid-friendly staple is just as fun to eat if you’re all grown up, so dig in and make yourself happy.

EAT SMART FAST FIXQuick & Easy Turkey Sloppy Joes

When we were first married and poor college students, I found this sloppy joe recipe and tweaked it. The fresh bell

peppers give it a wonderful flavor. —KALLEE TWINER MARYVILLE, TN


1 lb. lean ground turkey 1 large red onion, chopped 1 large green pepper, chopped 1 can (8 oz.) tomato sauce ¹�₂ cup barbecue sauce 1 tsp. dried oregano 1 tsp. ground cumin 1 tsp. chili powder ¹�₄ tsp. salt 8 hamburger buns, split

1. In a large skillet, cook turkey, onion and pepper over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles.2. Stir in tomato sauce, barbecue sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally. Serve in buns.PER SERVING 251 cal., 6 g fat (2 g sat. fat), 39 mg chol., 629 mg sodium, 32 g carb., 2 g fiber, 16 g pro. Diabetic Exchanges: 2 lean meat, 1½ starch, 1 vegetable. �


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FIEL

D E

DIT

ORS

FIELD

E

D I T O R

FAVORITE S

Fall Fun Starters Fondue, fritters and cheesy scones are a happy excuse for a neighborhood drop-in. Field Editors share their best fall bites, perfect to pass around a full house.

“Here in Florida, fall lasts about 15 minutes. At this time

of year, my cheesy fondue is always on the buffet table at our family’s get-togethers.”—JUDY BATSON

FAST FIX Fun-do FondueFondues are a hit at our gatherings. The younger crowd dips bread cubes, and the adults like fall fruits and veggies. —JUDY BATSON TAMPA, FL

START TO FINISH: 20 MIN. MAKES: 3 CUPS

2 cups (8 oz.) shredded Jarlsberg cheese

¹�₂ cup shredded Swiss cheese ¹�₄ cup all-purpose flour ¹�₂ tsp. ground mustard ¹�₂ tsp. freshly ground pepper

1 cup heavy whipping cream 1 cup reduced-sodium

chicken broth 1 Tbsp. honey 1 tsp. lemon juice

Cubed French bread, sliced pears and assorted fresh vegetables

1. In a small bowl, combine the first five ingredients; toss to combine. In a saucepan, combine cream, broth and honey; bring just to a boil, stirring occasionally. Reduce heat to medium-low. Add ½ cup cheese mixture; stir constantly until almost completely

melted. Continue adding cheese, ½ cup at a time, allowing it to almost melt completely between additions. Continue stirring until thickened and smooth. Stir in lemon juice.2. Transfer mixture to a heated fondue pot; keep fondue bubbling gently. Serve with bread, pears and vegetables for dipping. If fondue becomes too thick, stir in a little additional broth.PER ¹�₄-CUP FONDUE 166 cal., 13 g fat (8 g sat. fat), 43 mg chol., 151 mg sodium, 5 g carb., trace fiber, 7 g pro.



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FIEL

D E

DIT

ORS

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

PREP: 25 MIN. • BAKE: 10 MIN. MAKES: 32 SCONES

3 cups all-purpose flour 3 tsp. baking powder ¹�₂ tsp. salt ¹�₂ tsp. baking soda 1 cup cold butter

1 egg ³�₄ cup (6 oz.) vanilla yogurt 3 Tbsp. 2% milk, divided ¹�₃ cup shredded peeled apple ¹�₃ cup shredded

sharp cheddar cheese 1 Tbsp. minced fresh sage 1 Tbsp. sugar

1. Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 Tbsp. milk; stir into crumb mixture just until moistened. Stir in apple, cheese and sage.

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

Spicy Pumpkin FrittersMy husband is a lifelong veggie hater, but he tried these deep-fried pumpkin bites and fell in love. Serve them with chipotle mayo or ranch dressing.—TRISHA KRUSE EAGLE, ID

PREP: 10 MIN. • COOK: 5 MIN./BATCH MAKES: ABOUT 3 DOZEN

1¹�₂ cups all-purpose flour 2 tsp. baking powder 1¹�₄ tsp. salt ³�₄ tsp. chili powder ¹�₂ tsp. onion powder ¹�₄ tsp. crushed red pepper flakes 2 eggs 1 can (15 oz.) solid-pack pumpkin ¹�₂ cup 2% milk 2 Tbsp. butter, melted

Oil for deep-fat fryingChipotle mayonnaise, optional

1. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, pumpkin, milk and melted butter. Add to dry ingredients, stirring just until moistened.2. In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry 1½ to 2 minutes on each side or until golden brown. Drain on paper towels. Serve warm. If desired, serve with chipotle mayonnaise.PER FRITTER 50 cal., 3 g fat (1 g sat. fat), 11 mg chol., 105 mg sodium, 5 g carb., trace fiber, 1 g pro.

Spicy Pumpkin Fritters Trisha Kruse Eagle, ID

Apple & Cheddar Mini Scones Sue Gronholz

Beaver Dam, WI


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Field EditorsVolunteers from every state—and Canada—belong to the big, happy Field Editor family! They share recipes, reviews and tips from their kitchens, neighborhoods and cities.


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CONTRIBUTOR GUIDELINES1 Want to see your name in print? Send us your favorite

recipe to share with other readers. It’s easy! Simply use the convenient form at tasteofhome.com/submit.

2 When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. And please share a few words about the recipe and yourself. (For recipe contest entries, follow the directions on page 64.)

3 Please be patient. Because of the large volume of mail, it can take our small staff several months to review submissions. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our websites, cookbooks, promotions and other publications.

4 By submitting material for publication, you grant RDA Enthusiast Brands, LLC, its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, email or mail regarding your submission.

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Glazed Apple-Maple Blondies 70Original NESTLÉ® TOLL HOUSE®

Chocolate Chip Cookies 90Owl Cookies 60

MAIN DISHESBroccoli Chicken Casserole 36

Q Cajun Beef & Rice 26 Q Cilantro Shrimp & Rice 26 Q Crispy Fish & Chips 23Crumb-Coated Ranch Chicken 39Easy Stuffed Shells 39

Q Garlic Chicken Rigatoni 22Ham & Cheese Potato Casserole 39

Q Honey-Lemon Chicken Enchiladas 25Italian-Style Chicken & Peppers 34Mushroom & Swiss Pita Pizzas 35Pork Schnitzel with Dill Sauce 46

Q Pork Tenderloin with Sweet Potato Ragout 70Roast Pork Loin with

Rosemary Applesauce 66Shrimp Pasta Alfredo 35Smothered Burritos 36

Q Turkey Sausage-Stuffed Acorn Squash 70

SANDWICHES Q Quick & Easy Turkey Sloppy Joes 80

SIDE DISHESGerman Potato Dumplings 48Oktoberfest Red Cabbage 46

Q Pumpkin & Cauliflower Garlic Mash 68Roasted Butternut Squash

Panzanella 66 Q Shredded Gingered Brussels Sprouts 32

Q Sweet Maple Roasted Acorn Squash 14Zucchini & Cheese Casserole 70

SOUPSChicken & Bean Chili 54Christina’s Italian Wedding Soup 52Creamy Root Veggie Soup 66Game Day Gumbo 75Roasted Autumn Vegetable Soup 51Split Pea Soup with Bacon & Crab 51

APPETIZERS & SNACKSChicken Chili Wonton Bites 75Chili Corn Cheese Dip 12Fun-do Fondue 82German Beer Cheese Spread 46Honeyed Cranberries 14Lemony Bacon-Artichoke Dip 75

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BREADSApple & Cheddar Mini Scones 84

BREAKFAST & BRUNCHApple Cider Doughnuts 18Chocolate Glaze for Doughnuts 19Ginger-Sugar for Doughnuts 19Maple Glaze for Doughnuts 18

DESSERTSApple-Almond Bake 68Apple Dumpling Rollups 68Autumn Apple Torte 66CokeCola Cake 78Devil’s Food Cupcakes

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Calling All Kitchens! Time to show off your gorgeous kitchen makeover. Send snapshots of your recent kitchen redo, plus the story behind the transformation, and you could win $1,000 in the Kitchen Inspiration Contest from Country Woman, Taste of Home’s sister magazine. Kitchens of all shapes and sizes are eligible, whether they’re totally DIY or renovated with help from the pros. Find entry info and contest rules at countrywomanmagazine.com/kitchen-contest.No purchase necessary to enter or win. Contest begins June 24, 2014, and closes Sept. 30, 2014. Open to residents of the U.S. and Canada who are age 18 or older. Void where prohibited. Sponsored by RDA Enthusiast Brands, LLC.

EAT SMARTLook 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.

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Homemade Heroes

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

Liz Tillson, “The Cookie Lady,” started serving homemade cookies to heavy-hearted families at the Travis Air Force Base Fisher House in Fairfield, California, back in 1994. “It’s a free home for military and veterans’ families to stay while loved ones are hospitalized,” she says. “These people have traveled a long way, and cookies remind them of home.”

Every week, Liz offers up warm cookies made with her go-to recipe from the bag of Toll House chocolate chips. “These people are struggling and cookies help us connect. I remember one woman who’d have a cookie, a cry and a hug, then return to her husband in the hospital. People need small gestures of caring at times like this,” says Liz.

FIND A FISHER HOUSE NEAR YOU AT FISHERHOUSE.ORG.

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

Cookies & Conversation

C O O K S W H O C A R E

Liz bakes hers at 350° for 5 minutes, then broils them for 2 more.

WHO’S YOUR HOMEMADE HERO?

Send your hero’s story and signature recipe to editors@tasteof home.com. Please include “Homemade Heroes” in the subject line.

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

PREP: 15 MINS • COOKING: 9 MINS LEVEL: EASY • COOLING: 15 MINS YIELDS: 60

2¹�₄ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened ³�₄ cup granulated sugar ³�₄ cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.)

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

1. Preheat oven to 375° F.2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.PER COOKIE* 110 cal. (60 cal. from fat); 7 g fat, 10% (3.5 g sat. fat, 17%); 15 mg chol., 5%; 85 mg sodium, 4%; 14 g carb., 5%; 1 g dietary fiber, 3%; 10 g sugars; 2 g protein; vitamin A 2%; vitamin C 0%; calcium 0%; iron 2%. �


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http://www.VeryBestBaking.com



Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance

Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko ©1999-2014. © 2014 GEICO

Flank Steak to Filet.

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Taste of Home 2014-09-10