Taste of Home Cooking School - Gwinnett County 2015

LIMITED NUMBER OF TICKETS STILL AVAILABLE!

visit scnievents.com/tasteofhome $15 IN ADVANCED ❖ $12 GROUPS OF 10 OR MORE

$20 AT THE DOOR

SUNDAY, OCTOBER 18, 2015AN ADVERTISING SUPPLEMENT TO THE

Gwinnett Daily Postgwinnettdailypost.com

GWINNETT DAILY POST PRESENTS THE 11TH ANNUAL

THURSDAY, OCTOBER 22 – INFINITE ENERGY FORUM (FORMERLY GWINNETT CENTER)

DOORS OPEN AT 4 P.M. FOR THE VENDOR SHOW • COOKING SHOW BEGINS AT 7 P.M.

OR

DE

R N

OW

!

EVERYONE GETS A GIFT BAG!

Page 2 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • gwinnet tdai lypost .com

Michelle is originally from Eddiceton, Mississippi, where she says there are two stoplights in the entire county. “And, I wouldn’t have it any other way!” she adds with a smile.

Michelle started cooking at the early age of 6, learning the basics with her easy bake oven. When asked how she developed her passion for cooking, Red replies – “I’m southern, it’s in my blood!”

She fondly remembers her grandmother’s (mamaw’s) baking – including favorites such as banana pudding, homemade yeast rolls, and peanut butter cake. To this day, tomato gravy with biscuits and her mama’s chicken and egg noodles hold special memories.

It’s this passion for cooking that led Michelle to earn a Bachelor of Science degree in Culinary Arts from the Mississippi University for Women. From there she worked in the restaurant industry and had an internship with a popular national magazine.

When asked what she enjoys about conducting Cooking School shows, Michelle replies, “I look forward to being onstage. Plus, I have friends in all of the towns I visit, so I look forward to seeing everybody!”

Each Taste of Home Cooking School show is live, so Michelle says you never know quite what to expect. “I think one of the funniest things that ever happened to me onstage is when my emcee brought out a puppet during a recipe and he spoke with a Spanish accent. I lost control!”

When she’s not busy putting on shows, Michelle can be found at home near Birmingham, Alabama.

Meet Taste of Home Culinary Specialist Michelle “Red” Roberts!

HAPPY HOLIDAYS!

2 Atlanta locations3242 Peachtree Road NE • Buckhead • 404-264-0253848 Peachtree Stree NE • Midtown • 404-870-0805

BOOK YOUR HOLIDAY GROUP EVENT BY OCTOBER 31ST AND FOR EVERY

$500 SPENT, RECEIVE $50 TOWARDS YOUR NEXT GROUP EVENT*!

THAT YOU CAN USE JANUARY 1ST-FEBRUARY 28TH!

*Group event credit can be used towards group events only. Credits are valid Jan. 1st-Feb. 28th, 2016.

Ask your group sales manager for details.

283903-1

Clip this coupon for savings at GB.Valid for 30 days. Void where prohibited by law. No cash value. For promotional purposes only. Not valid towards gift card purchases. One per table. Valid at participating restaurants only. Not valid at airport locations. Alcohol purchase may be prohibited. Not valid with any other offer or discount. No stored value. Must be used in a single visit. A printed copy of this offer or a digital copy via mobile device must be presented to your server to qualify for this discount. Excludes tax and gratuity. Must be 21 years or older to consume alcohol. Promo to 5off20ATL.

$5 OFF $20 PURCHASE®

®

THIS IS GB LIFE.

$5 OFF TRUE BREWAND HONEST FOOD.

3242 Peachtree Rd. NE • 848 Peachtree St. NE2-ATLANTA LOCATIONS

Offer Expires 1/31/16.

Page 2 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • gwinnet tdai lypost .com gwinnet tdai lypost .com • Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 3

Taste of HomeCookbooks

AVAILABLE TO PURCHASE!!At the show and at the

Gwinnett Daily Post office for a limited time!

Limited number of tickets still available! ORDER NOW! scnievents.com/tasteofhome

With 467 recipes, you’re ready to celebrate all year long! Divide into the four seasons, this amazing collection features recipes, menu ideas, tips and review for more than 25 parties, holiday’s and occasions throughout the year.

Experienced home cooks like you share 127 of their best take-along recipes for every fun-filled occasion. You’ll find hearty apps, casseroles, bars, cakes, sandwiches and sides perfect for feeding a crowd!

Get 200+ chicken recipes and tips for 30-minute meals,

favorite casseroles, skillet suppers, slow cooker meals, soups, appetizers and more!

285615-1

Makeover Garlic Spinach BallsSource: tasteofhome.com

TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:24 servings

Ingredients

2 cups crushed seasoned stuffing

1 cup finely chopped onion

3/4 cup egg substitute

1 egg, lightly beaten

1/4 cup grated Parmesan cheese

1/4 cup butter, melted

3 tablespoons reduced-sodium chicken broth or vegetable broth

1 garlic clove, minced

1-1/2 teaspoons dried thyme

1/4 teaspoon pepper

1/8 teaspoon salt

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Directions

1. In a large bowl, combine the first 11 ingredients. Stir in spinach until blended. Roll into 1-in. balls.

2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Yield: 2 dozen.

Nutritional Facts

1 meatball equals 55 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 146 mg sodium, 6 g carbohy-drate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

RECIPE

Page 4 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • gwinnet tdai lypost .comPage 4 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • gwinnet tdai lypost .com

Ingredients:

4 bone-in pork chops (about ¾ inch thick)

½ cup packed brown sugar

½ cup reduced sodium soy sauce

2 garlic cloves, minced

¼ teaspoon pepper

2 sweet potatoes, peeled and cut into ½-inch cubes

1/3 cup maple syrup

RECIPE

PORK CHOPS AND SWEET POTATOES2 tablespoons butter, melted

2 tablespoons brown sugar

Salt to taste

Directions:

In a resealable plastic bag, combine the brown sugar, soy sauce, garlic and pepper; then add the pork chops. Seal and refrigerate 8 hours or overnight. In the American Kitchen® 10-inch casserole pan, brown pork chops in butter and oil, discard marinade. In a bowl, combine the maple syrup, brown sugar and butter. Add the sweet potatoes, toss to coat. Pour sweet potato mixture over pork chops. Bake uncovered at 350˚ for 40-45 minutes or until sweet potatoes are tender. Yield: 4 servings.

We believe the key to great tasting food is passionate cooks and the best cooking tools. American Kitchen cookware by Regal Ware provides the best tools to inspire delicious meals, conversation, and experiences with family and friends.

From September through December 2015, the Taste of Home Cooking School Tour will be visiting more than 100 communities across the country. Each school will include a live cooking demonstration featuring American Kitchen cookware by Regal Ware, and American Kitchen products will be used for other cooking demonstrations as well. Attendees will be inspired to explore new levels of flavor in their dishes, to be more adventurous with cooking techniques, and to attempt that new recipe they always wanted to try. Additionally, all attendees will receive a gift bag filled with goodies, including a valuable American Kitchen by Regal Ware money-saving coupon, and much more!

Get your American Kitchen by Regal Ware 10-inch tri-ply casserole pan today and try this great recipe which shows off the best qualities of its stovetop-to-oven-to-tabletop versatility.

About Regal WareRegal Ware is known for producing the world’s finest cookware for families – Made in the USA, and is the premier manufacturer of high quality stainless steel cookware in the United States for the direct sales market worldwide. Regal Ware’s core values of integrity, dedication, performance and pride define the company. Its innovative engineering and legacy of quality manufacturing dates back to 1911. Regal Ware is committed to bringing people back to the table, and is doing so through consumer initiatives and product offerings that make cooking easier and more enjoyable. Regal Ware products include stainless steel and cast aluminum cookware as well as stainless steel bakeware available exclusively through direct-to-the-consumer sales channels. For more information visit www.regalware.com.

About American KitchenAmerican Kitchen Cookware by Regal Ware is made in the USA by Regal Ware, Inc., and is available exclusively online at www.americankitchencookware.com.

American Kitchen® Cookware by Regal Ware Takes Inspiring Delicious ™ to a New Level

Page 4 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • gwinnet tdai lypost .com gwinnet tdai lypost .com • Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 5Page 4 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • gwinnet tdai lypost .com

How To Tend To An Indoor Herb GardenFresh herbs and recently picked ingredients can add flavor to any meal. A home chef can even improve the flavor of store-bought or prepared foods with an herb garnish that can transform otherwise bland dishes into something you’ll want to eat again and again.

Harvesting fresh herbs is easy for homeowners who have gardens right in their backyards. However, ev-eryone does not have a backyard, and even those that do might find their gardens threatened by changing seasons or unwanted critters. When gardens are moved indoors, the bounty of fresh ingredients continues no matter the date on the calendar.

Herb gardens are perhaps some of the easiest gardens to cultivate indoors because they don’t require large pots or much space. The plants themselves are relative-ly compact, and it only takes a pinch of herbs to give a meal some extra flavor.

When growing herbs indoors, your indoor growing area must have adequate light to simulate the longer days of summer; otherwise, the plants may go dormant. It’s ideal to have a southern exposure on the herbs, with at least eight hours of sunlight per day. If you do not live in a particularly sunny locale, consider supplementing

the plants with grow lights, which will provide the full spectrum of light the plants need to thrive.

Indoor air can become too dry for herbs, so you will need to compensate by providing humidity. While there may be added humidity in a kitchen greenhouse window, it still may not be enough to keep the plants healthy. Think about misting the plants daily to create some extra humidity, or place herb pots on top of a water-filled tray with pebbles so the evaporating water will add moisture without making the roots soggy.

Insects are another threat to indoor gardens because there is no cold weather to inhibit the hatching of in-sect eggs. Soil from outdoors may be more susceptible to insects that are already living in the dirt. Instead of soil from outside, use packaged soil or a nonsoil alter-native that will hold moisture without the added risk of bugs. If small insects appear, use a mist of soapy water to kill the bugs without harming the plants or making the herbs unfit for eating.

Group herbs together according to their watering needs to make maintenance that much easier. New sprouts generally need more water than established plants.

Prune the herbs as needed for recipes. If the herbs experience a growth spurt, trim some of the plants and freeze the herbs for later use.

Many indoor herb gardeners begin by growing parsley, chives, oregano, and basil, but you can experiment with just about any herb. A sunny location is necessary when cultivating an indoor herbs garden.

GLIDE-OUTTM SHELVES

888.886.6133shelfgenie.com

FREE In-home Design Consultation

2821

45-1

282146-1

Come visit our booth at Taste of Home

www.taylorconstruction.com

282135-1

Shelled pecans, specialty products, gift ideas229-376-8464

www.goodsonpecans.com


RECIPE

Autumn Harvest CobblerSource: tasteofhome.com

Acorn Treats TOTAL TIME: Prep: 35 min. + chilling

YIELD:48 servings

Ingredients

1/2 cup semisweet chocolate chips

48 milk chocolate kisses

48 Nutter Butter Bites

Directions

1. In a microwave, melt chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie.

2. Cut a small hole in the corner of a pastry or plastic bag; insert a small round tip. Fill with remaining melted chocolate. Pipe a stem onto each acorn. Place on waxed paper-lined baking sheets; refrigerate until

set. Store in an airtight container. Yield: 4 dozen.

Nutritional Facts

1 cookie equals 47 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 16 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

© 2015 RDA Enthusiast Brands, LLC

TOTAL TIME: Prep: 35 min. Bake: 15 min.

YIELD:12 servings

Ingredients

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

2 cups cold water, divided

6 large tart apples, peeled and thinly sliced

1 cup golden raisins

1 cup dried apricots, halved

1 tablespoon lemon juice

2 tablespoons cornstarch

TOPPING:

2 cups biscuit/baking mix

3/4 cup 2% milk

1 tablespoon coarse sugar

2 teaspoons grated lemon peel

Whipped cream

Directions

1. In a large saucepan combine the sugar, cinnamon, salt, nutmeg and 1-3/4 cups water. Bring to a boil. Stir in the apples, raisins, apricots and lemon juice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

2. Combine cornstarch and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 13-in. x 9-in. baking dish.

3. In a small bowl combine biscuit mix and milk just until blended. Drop by tablespoonfuls onto hot apple mixture. Sprinkle with coarse sugar and lemon peel.

4. Bake at 400° for 15-20 minutes or until topping is golden brown. Serve warm with whipped cream. Yield: 12 servings.

Nutritional Facts

1 serving (calculated without whipped cream) equals 245 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 359 mg sodium, 53 g carbohydrate, 3 g fiber, 3 g protein.


RECIPE

Source: tasteofhome.com


To commemorate high quality fresh ingredients at-home chefs enjoy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cooking School this fall. Participants will have the opportunity to learn new cooking techniques, and how to make delicious recipes for their family and friends using Eggland’s Best eggs.

Eggland’s Best eggs are the only egg that provides more nutrition and better taste, compared to ordinary eggs: one Eggland’s Best egg contains 10 times more vitamin E, four times more vitamin D, more than double the Omega 3,; and 25% less saturated fat. In addition, Eggland’s Best eggs contain just 60 calories per large egg and cost only a few cents more than ordinary eggs.

A recent independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs stay fresher longer than ordinary eggs.

The better taste, nutrition and freshness of Eggland’s Best eggs are due to Eggland’s Best’s quality assurance program and proprietary hen feed, which includes an all-vegetarian hen diet

of healthy grains and oils.

Eggland’s Best eggs come in a number of varieties including Organic, Cage Free, Hard-Cooked Peeled and Liquid Egg Whites.

Is your inner cook craving a new recipe? Try this Brie-

and-Veggie Brunch Strata; it’s a great dish to share with family and friends during holiday brunch gatherings!

Eggland’s Best Eggs Partners with The Taste of Home Cooking School Tour to Help Infuse More Nutrition and Flavor into Homemade Meals

RECIPE

“Hearty, warm and filling, this pretty strata is great for a gathering. You can substitute 2 cups of shredded Swiss cheese for the Brie, if you wish.” - Lee Elrod, Newnan, Georgia Prep: 30 min. + chilling Bake: 45 min. + standing1 large onion, halved and thinly sliced1 large sweet red pepper, chopped1 large Yukon Gold potato, peeled and cubed2 tablespoons olive oil1 loaf sourdough bread (1 pound), cubed1 round Brie cheese (8 ounces), rind removed, cut into 1/2-inch cubes1 cup (4 ounces) shredded Parmesan cheese8 Eggland’s Best eggs3 cups 2% milk2 tablespoons Dijon mustard

1 teaspoon seasoned salt

1 teaspoon pepper

In a large skillet, sauté the onion, red pepper and potato in oil until tender.

In a greased 13-in. x 9-in. baking dish, layer half of the bread, onion mixture, Brie and Parmesan cheese. Repeat layers. In a large bowl, whisk the remaining ingredients; pour over layers. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 323 calories, 15 g fat (7 g saturated fat), 169 mg cholesterol, 745 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

BRIE-AND-VEGGIE BRUNCH STRATA

282142-1

Page 8 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • gwinnet tdai lypost .com285654-1

Taste of Home Cooking School announces Cooks Who Care!

The Taste of Home Cooking School and Holtkamp Heating & Air Conditioning, Inc. are proud to announce Cooks Who Care as part of this season’s cooking show. Created by Taste of Home, Cooks Who Care is a pro-social effort to celebrate acts of caring by home cooks and communities across the country. Introduced as a magazine feature in October 2007, Cooks Who Care unites compassionate, real people across the country, who give back through food. Their stories of kindness are shared in print and online at www.tasteofhome.com.

The Taste of Home Cooking School invites you to join in this effort by bringing non-perishable food items to the show on October 24. All items will be donated to food banks in Gwinnett County and benefit those in need throughout the community. “This is a great way to use a passion for food to help others. We’re really excited to add this element to the show,” says Michelle Roberts. Taste of Home Cooks Who Care has featured people across the country aiding those around them through their love for cooking. From stories of sending cookies to the troops to meals for the homeless and bakes sales to help children in Africa, the ways to make a difference are endless. “It’s so fun to see people at shows across the country bringing food items to donate,” adds culinary specialist Michelle Roberts, “It really touches my heart to see people caring enough to help out their community.” To learn more about Cooks Who Care and to share your story of giving back, visit www.tasteofhome.com.

A morning of special savings to benefit local charities and schools.We’re grateful for the support our communities give us. So we give it right back.

4 hours only!Saturday, April 216am - 10am

storewide *, including special savings on 20-70%

o�RARELYDISCOUNTEDBRANDS*Not valid by phone or on Belk.com. Excludes Everyday Values. See inside & back for details

VERY LIMITED EXCLUSIONS

$o�

your first purchase**Saturday, April 21, 6-10am when you present your Charity Sale ticket to your sales associate. No cash back.

BELK.COM

20-75% off storewide, including special savings on rarely discounted brands.

See store for details.

2856

35-1

4 HOURS ONLY! Saturday, November 7th from 6am-10am

charitysaleMall of Georgia • Lakeshore Mall, Gainesville


Ahimsa DesignsBelk Mall of GeorgiaCostco Wholesale (Duluth)Georgia AquariumGodiva ChocolatiersGoodson PecanGordon BierschHoltkamp Infinite Energy CenterJackson EMCJim N Nicks BBQLazy Goat ProduceLowes

Mall of GeorgiaMary Kay / Jeanette ThompsonPampered Chef/Jan EustisPower Home Remodeling GroupProof of the PuddingRenewal by AndersonSalon DisegnoShelf Genie of AtlantaTastefully SimpleTaylor ConstructionThe Lona Gallery

Vendors

285613-1

A Sampling of our Taste of

Home Vendors

Physicians Mutual is pleased to announce their sponsorship of the fall Taste of Home Cooking Schools for the third consecutive year. Physicians Mutual believes the kitchen table is where family traditions are born, meals are shared and celebrations take place.

“Our partnership with Taste of Home is a good fit for Physicians Mutual,” said Rob Reed, Physicians Mutual President and CEO. “The Taste of Home community values the importance of spending time around the kitchen table with family and friends, just like we do at Physicians Mutual.”

For Physicians Mutual customers, employees and agents, the kitchen table is Life’s centerpiece. It’s where meals are served, laughter

is shared, homework is done and conversations take place. It’s where family decisions get made.

“We’re thrilled to continue our partnership with Physicians Mutual,” said Erin Puariea, General Manager of the Taste of Home Cooking School. “Our community loves sharing good

food with family and friends and believes the kitchen table is the heart of the home.”

Physicians Mutual has received a 97% customer satisfaction* rating for the past eight years and the recipes shared at the cooking school are certain to satisfy family and friends. This dish is sure to be a new family favorite:

Physicians Mutual Values Family Traditions RECIPE

COUNTRY-STYLE PORK LOIN WITH GRAVY RECIPE

This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete.

Prep: 20 min. Cook: 5 hours

1 boneless whole pork loin roast (3 pounds)

1/2 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon ground mustard

2 tablespoons canola oil

2 cups reduced-sodium chicken broth

1/4 cup cornstarch

1/4 cup cold water

Hot mashed potatoes, optional

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.

In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Yield: 8 servings.

CHECK YOUR GIFT BAG! Free Digital Subscription!

Taste of Home is America's #1 cooking magazine! In each issue, enjoy 75+ home-style recipes and tips, each a kitchen-tested family favorite made with everyday ingredients. Plus color photos of every recipe, cost-saving menus, healthy-choice dishes, casual entertaining ideas, and more.

Everything you need to get the job done right! When it comes to home improvement, you need information you can trust. Inside each issue of The Family Handyman, you’ll find tried-and-proven repair techniques, step-by-step instructions, plenty of photos and projects for every room in your house. Tackle your next home improvement project with confidence!

From health to home, money to food, family, travel, work, holidays and more, Reader’s Digest focuses on simple tips and time-saving insights to help make like simpler and better.

Taste of Home Reader’s Digest The Family Handyman

285609-1

Look in your goodie bag for the free subscription postcard and mail it directly to Taste of Home with your mailing address and magazine selection


• DOORS OPEN AT 4 P.M. FOR THE VENDOR SHOW • Stage and VIP Bag Sponsor: Bag Sponsor: Cooks Who Care Sponsor:Appliance Sponsor:


LIMITED NUMBER OF TICKETS STILL AVAILABLE!visit scnievents.com/tasteofhome

$15 IN ADVANCED ❖ $12 GROUPS OF 10 OR MORE ❖ $20 AT THE DOOR

• DOORS OPEN AT 4 P.M. FOR THE VENDOR SHOW • • COOKING SHOW BEGINS AT 7 P.M. • THURSDAY, OCTOBER 22 – INFINITE ENERGY FORUM (FORMERLY GWINNETT CENTER)

EVERYONE GETS A GIFT BAG!


Discover the Versatility of HoneyIt’s hard to imagine anything more pure and natural than one-ingredient honey. Produced by bees from the nectar of plants and flowers, honey essentially flows from the hive to the table. With more than 300 different honey varietals found in the United States, it is no wonder Firmenich named honey the 2015 Flavor of the Year.

The journey of honey begins with humble honey bee. Whether buzzing in their hives or foraging for nectar in wide open fields, honey bees are a critical component of today’s agricultural market by performing the vital function of pollination. In fact, about one-third of the U.S. diet -- including almonds, apples, avocados, blueberries and more -- is derived from insect-pollinated plants and honey bees are responsible for about 80 percent of that process.

For centuries, honey has been a breakfast staple, but it is now being revered as one of the most versatile ingredients on the market today. Honey not only holds its own as an ingredient, but it also provides balance to dishes – complementing and enhancing a variety of recipes. Honey pairs nicely with citrus, berries and yogurt, as well as with fermented or pickled products, because it decreases

sourness in certain foods. Honey also balances bitter flavors, making it a clear favorite for coffee and tea. Additionally, honey modifies salty perception and works well with cured products, like ham and bacon.

Honey can easily be substituted for a granulated sweetener in your favorite dishes, and because it’s slightly sweeter than sugar, you can achieve the same level of sweetness with less volume. For sauces, marinades and salad dressings, substitute honey for up to half the granulated sweetener called for in the recipe. The same is true when baking, and in addition, for each cup of honey used, reduce any added liquid by one-fourth cup, add one-half teaspoon of baking soda and reduce the oven temperature by 25 degrees Fahrenheit.

This holiday season, wow your guest with a tasty spin on a traditional favorite. Our Wild Rice and Mushroom Stuffing recipe is the perfect example of honey’s versatility. The sweetness of the honey works well with the distinct flavors of the onion and garlic, creating a caramelization of ingredients. This savory dish has so many delicious flavor profiles that it is sure to become a recipe your family requests year after year.

Ingredients:1 cup - wild rice4 cups - water, salted to taste1 Tablespoon - oil1/2 cup - minced onion1/2 cup - chopped celery1 teaspoon - minced garlic2 cups - sliced mushrooms1/4 cup - chopped dried apricots2 Tablespoons - minced parsley1/4 cup - honey

RECIPE

WILD RICE & MUSHROOM STUFFINGDirections:

In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.

The National Honey Board is an industry-funded agriculture promotion group that works to educate consumers about the benefits and uses for honey and honey products through research, marketing and promotional programs. For more information, visit www.honey.com.


FOR A LIMITED TIME ONLY, SAVE 20%. BOOK ONLINE @ GEORGIAAQUARIUM.ORG

2855

84-1

TOTAL TIME: Prep: 30 min. Bake: 20 min.

YIELD:8 servings

Ingredients

1/3 pound bulk pork sausage

1 tablespoon all-purpose flour

1/8 teaspoon salt

1/2 teaspoon pepper, divided

3/4 cup plus 1 tablespoon 2% milk, divided

1/2 cup frozen cubed hash brown potatoes, thawed

1 tablespoon butter

2 eggs

1/8 teaspoon garlic salt

1 can (16.3 ounces) large refrigerated flaky biscuits

1/2 cup shredded Colby-Monterey Jack cheese

Directions

1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2

minutes or until thickened. Remove from the heat and set aside.

2. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.

3. Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.

4. Bake at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan.

Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through. Yield: 8 servings.

Nutritional Facts

1 biscuit cup equals 303 calories, 18 g fat (6 g saturated fat), 72 mg cholesterol, 774 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.


Breakfast Biscuit Cups

285988-1

Whether it's an event at your home, office or one of our many partner venues, PROOF of the PUDDING will make your event unforgettable!

The Proof is in the Food

HolidayEntertaining

Call us. We’ll takecare of the rest.

Call us today at 678-584-9581proofpudding.com

Why choose Proof?FOOD - Our Chefs are a WIZ at cooking! Proof of the Pudding has been a shining star in Atlanta’s culinary landscape for more than 30 years.

SERVICE - It’s a 5-Star experience with Proof of the Pudding! We hire service professionals and have a consistent and thorough training program.

DESIGN EXPERTISE! - It’s all in the details. Our Creative Director and Design Team work closely with our clients to give them the décor, floral, tablescapes and ambience they want.

RECIPE



Don’t forget food allergies when hosting your next partyHolidays, birthdays and the opportunity to unwind with good friends and some conversation are just a few of the reasons to host parties at home. Hosts and hostesses have several things to consider before hosting such get-togethers, including any food allergies their guests may have.

Entertaining guests who have food allergies makes menu decisions more difficult. According to estimates from the nonprofit organization Food Allergy Research & Education, 15 million American adults have food allergies. In addition, a 2013 study from the Centers for Disease Control and Prevention found that food allergies among children increased approximately 50 percent between 1997 and 2011.

Because food allergies are so prevalent, it’s important that party hosts take steps to keep their guests happy and healthy.

• Ask guests if they have food allergies. Encourage guests to discuss their food concerns with you before you plan the menu. While some guests may be hesitant to share such information, assure them that their comfort is your biggest priority. Keep a log of guests’ food aller-gies that you can refer to when planning the menu, and use this log when planning future parties.

• Prepare food safely. When preparing meals, take steps to avoid cross-contamination of allergy-inducing foods. Use different dishes, spoons and utensils when preparing meals. In addition, prior to pre-paring food, thoroughly clean all dishes you plan to use in an effort to remove any traces of allergens from past meals.

• Read all labels. Just because a food seems safe doesn’t mean that it is. Read packaging and labels carefully to determine if the product contains any allergens or if it was produced in factories where it might have been subjected to cross-contamination.

• Keep allergy-safe foods separate. Allow guests with food allergies to dig in prior to others so that serving utensils do not transfer allergens to other serving dishes. Place safe foods away from those that may trigger allergic reactions and label items carefully if you are serving buffet style meals.

• Research allergy-free recipes. Look for recipes that do not include many of the most common allergens, such as nuts, soy, dairy, and eggs.

• Express your concerns. If you are worried that you may inadver-tently introduce an allergen into the foods you plan to serve, speak to your guests in advance of the party. Guests will likely be willing to bring dishes they prepare themselves to calm your nerves and ensure they don’t suffer an allergic reaction.

Food allergies can be challenging waters to navigate. But maintaining an open dialogue with your guests about food allergies can ensure your next dinner party is a success.

Instead of serving them on the same platter as all foods, keep foods that are known to trigger food allergies separate so guests can rest easier.

Gwinnett Daily Post presents

December 5 & 6Infinite Energy Forum(formerly Gwinnett Center)

HomefortheHolidayExpo.com

TWO full days of One-Stop Holiday Shopping!Plus Fun for the Entire Family!

ATTEND TASTE OF HOME COOKING SCHOOL FOR A CHANCE TO WIN HOLIDAY EXPO TICKETS

Proud Sponsors

284135-1


Visit our store at Mall of Georgia

lower level near the food court.

770-831-2555www.godiva.com

285626-1

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:6 servings

Ingredients

1 pound bulk Italian sausage

1/2 cup chopped onion

1 jar (7 ounces) roasted red peppers, drained and chopped,

divided

1 package (10 ounces) frozen chopped spinach, thawed and

squeezed dry

1 cup all-purpose flour

1/4 cup grated Parmesan cheese

1 teaspoon dried basil

1/2 teaspoon salt

8 eggs

2 cups milk

1 cup (4 ounces) shredded provolone cheese

Directions

1. In a large skillet, cook sausage and onion over medium

heat until meat is no longer pink; drain. Transfer to a greased

3-qt. baking dish. Sprinkle with half of the red peppers; top

with spinach.

2. In a large bowl, combine the flour, Parmesan cheese, basil

and salt. Whisk eggs and milk; stir into flour mixture until

blended. Pour over spinach.

3. Bake, uncovered, at 425° for 15-20 minutes or until a

knife inserted near the center comes out clean. Top with pro-

volone cheese and remaining red peppers. Bake 3-5 minutes

longer or until cheese is melted. Let stand for 5 minutes

before serving. Yield: 6 servings.

For $59 a month you can get all your color done as often as you like.Ask your stylist for details.

285618-1

282151-1

REPLACEMENT WINDOWS & DOORSrenewalbyandersen.com

404.724.5002

RECIPE

Spinach-Sausage Egg BakeSource: tasteofhome.com


2821

52-1

282154-1

Jeanette ThompsonExecutive Senior Sales DirectorMary Kay Cosmetics (404) [email protected]

http://www.marykay.com/jthompson5

RECIPE

Autumn Chowder

TOTAL TIME: Prep: 10 min.

Cook: 35 min.

YIELD:2 servings

Ingredients

2 bacon strips, diced

1/4 cup chopped onion

1 medium red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules

1 cup milk

2/3 cup frozen corn

1/8 teaspoon pepper

2-1/2 teaspoons all-purpose flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese

Directions

1. In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

2. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Nutritional Facts 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.


RECIPE

Cranberry Pork & Sweet Potatoes Recipe

Source: tasteofhome.comTOTAL TIME: Prep: 10 min. Cook: 6 hours

YIELD:6 servings

Ingredients

1-2/3 cups sweetened applesauce (about 15 ounces)

3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch slices

3/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

1/4 cup packed brown sugar

6 bone-in pork loin chops (6 ounces each)

1 can (14 ounces) whole-berry cranberry sauce

Directions

1. Place applesauce in a 6-qt. slow cooker. Top with sweet pota-toes; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and brown sugar.

2. Place pork chops over potatoes; sprinkle with remaining salt and pepper. Spoon cranberry sauce over pork. Cook, covered, on low 6-8 hours or until pork and sweet potatoes are tender.


Look for your copy of

on Sunday, November 1st inside Community for your chance to win!

285608-1

PLUS REGISTER FOR MORE GREAT PRIZES...Win 4 Tickets

to opening night!georgiaswarm.com

Win a Pair of Tickets

Enter to Win 4 Tickets and

Giftcard!

Ticketmaster.com Win a family 4-pack to the Museum and IMAX®

fernbankmuseum.org

Four great seats to a December game! AtlantaGladiators.com

Two tickets to Atlanta Ballet’s NUTCRACKER at The Fox Theatre December 11-27 plus $50 Gordon Biersch Gift Card www.AtlantaBallet.com

WIN A FRAGRANCE GIFT BASKET

DON’T MISS CHARITY DAY NOV. 7 • 6AM-8AM

A $300 VALUE!Nov. 25 & 27

Fox TheatreFoxTheatre.org

including tickets for four to: feldentertainment.com

Dec. 12 & 13, 2015 Jan. 9 & March 5, 2016

Feb. 27, 2016Feb. 18-28, 2016

Nov. 7Cobb Energy Centre

Win a Familyentertainment

pack from

Stay tuned for additional prizes

added each week!


Jones Dairy Farm Celebrates Six Generations of Jones Sausage on America’s Breakfast Table

Ingredients:

• 6 large eggs

• Salt and pepper to taste• 2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links

• 3 cups frozen shredded hash browns, thawed

• 1 cup grape or cherry tomatoes, halved or quartered

• 1/2 cup fresh basil, chopped

• 6 ounces shredded fresh mozzarella cheese, divided

Directions:

Preheat oven to 375˚. Spray 8x8 glass baking dish with nonstick spray.

Whisk eggs, salt, and pepper in bowl; set aside.

Arrange Jones Sausage links in an even layer in bottom of baking dish. Spread hash browns evenly on top. Sprinkle with half shredded cheese followed by tomatoes and basil. Pour in eggs; gently shake baking dish to ensure eggs are evenly distributed. Sprinkle remaining cheese on top.

Cover with foil that’s been sprayed with nonstick spray and bake for 40 minutes. Remove foil and continue baking for 5-10 minutes or until cheese is golden brown. Let sit for 15 minutes before slicing and serving.

RECIPECAPRESE SAUSAGE BAKE

Jones Dairy Farm joins the Taste of Home Cooking Schools on its national fall tour to help spread the word to home cooks and food enthusiasts about the six generation family-owned business that’s been making all natural Jones Sausage from the same family recipe since 1889.

Taste of Home Cooking School participants will learn the benefits of cooking with Jones Sausage, made from premium cuts of meat and all natural ingredients completely free of MSG, nitrites and preservatives for a farm-fresh taste. Jones Dairy Farm also has taken the extra step to certify that all Jones Sausage is gluten-free, an important benefit to many people today.

For 126 years, Jones Dairy Farm has been committed to delivering high-quality products that you can feel good about eating, adding to recipes and serving your friends and family. Best

known for their all natural sausage, Jones Dairy Farm also produces an extended line of wholesome products including dry aged bacon, ham, Canadian bacon, turkey bacon, Braunschweiger and scrapple.

Jones Dairy Farm Sausage is available both fully cooked and uncooked in links, patties and a roll, in a variety of flavors. From Mild to Maple, and Turkey to new Chicken, Jones Dairy Farm has the sausage to suite every appétit.

If you’re looking for a special brunch recipe or making breakfast for dinner for the entire family, try this play off a traditional Italian Caprese salad. Jones Sausage is a savory, satisfying addition to the fresh tomatoes, basil and freshly shredded Mozzarella that creates a delicious, appealing dish that’s sure to impress.

A morning of special savings to benefit local charities and schools.We’re grateful for the support our communities give us. So we give it right back.

4 hours only!Saturday, April 216am - 10am

storewide *, including special savings on 20-70%

o�RARELYDISCOUNTEDBRANDS*Not valid by phone or on Belk.com. Excludes Everyday Values. See inside & back for details

VERY LIMITED EXCLUSIONS

$o�

your first purchase**Saturday, April 21, 6-10am when you present your Charity Sale ticket to your sales associate. No cash back.

BELK.COM

20-75% off storewide, including special savings on rarely discounted brands.

See store for details.

2856

35-1

4 HOURS ONLY! Saturday, November 7th from 6am-10am

charitysaleMall of Georgia • Lakeshore Mall, Gainesville


STOP BY THE Gwinnett Daily Post BOOTH AT THE SHOW!

The NutcrackerDecember 11-27 at The Fox Theatre

Duluth

REGISTER TO WIN TICKETS AND PRIZES THROUGHOUT THE NIGHT FROM...

Nov. 19-Dec. 24Alliance Theatre

Browse through the Taste of Home’s 2015 cookbook selections on sale at our booth!

Lion Witch and WardrobeMarch 5-20, 2016 at Alliance Theatre

285607-1

Nov. 25 & 27 • Fox Theatre

Feb 18-28, 2016 Infinite Energy Arena

Dec. 12 & 13 • Cobb Energy Centre

THE GRAND PRIZE IS A TRIP TO DAYTONA

BEACH SHORES!• Air Transportation for four• Three night’s at The Shores Resort & Spa• S’mores Kit• Private cabana for a day• Daily breakfast for four

Documents

Taste of Home Cooking School - Gwinnett County 2015