Taste of Home 09 2009

$PECIAL $HORTCUTS ISSUE $AVE TIME & MONEY!
COOKING CARING SHARING
TAKE 5 & MAKE A GREAT MEAL!

photo y er of evipe rec
FIVE INGREDIENT CONTEST WINNERS!
CUTS ORTE! SH OR GAL

20-MINUTE DINNERS EASY DESSERTS QUICK SNACKS
42
RECIPES UNDER $2 *PER SERVING
SLOW COOKER BBQ RIBS PAGE 41
TASTEOFHOME.COM
#1 COOKING MAGAZINE IN THE WORLD
AUGUST & SEPTEMBER 2009 $3.99 | $4.99 CANADA
Healthy. Fresh. Savings.

(Thats a lot to pack into one lunc lunch.)
Make the school year a snap with these grade-A ideas:

Frozen Grapes
Freeze grapes in a Ziploc Brand Freezer Bag for a cool lunch box treat that will be a warm weather favorite. Keep in the bag to double as an ice pack.
Apple Dude
Spread peanut butter between 2 apple slice lips. Stick on grape eyes and place in a Ziploc Brand Storage Bag for a fun, healthy snack.
PB&J Twirl
Swirl peanut butter & jelly together in a Ziploc Brand Snap n Seal Container to make zany designs. Its a great, healthy dip for pretzels or carrot sticks.
Find more healthy lunch box ideas in the Ziploc/ Taste of Home Ziploc Online Recipe Guide!
tasteofhome.com/ziploclunchideas
MANUFACTURERS COUPON EXPIRES JANUARY 31, 2010
Proof of purchase required. Expires 12/31/09.
$ 00
off any TWO (2) Ziploc Brand Bags
CONSUMER: Limit one coupon per purchase. Good only in the USA on purchase of brand/ size(s) indicated. Void if altered, reproduced, transferred, sold, or auctioned. Any other use constitutes fraud. You pay sales tax. RETAILER: S.C. Johnson & Son, Inc. will redeem this coupon in accordance with its Coupon Policy. Mail coupons to: CMS Dept 46500, 1 Fawcett Dr., Del Rio, TX 78840. Coupon Policy available from same address. Cash value 1/100. Box Tops
MANUFACTURERS COUPON
EXPIRES JANUARY 31, 2010
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For Education is a registered trademark of General Mills, used with permission. 727350
CONSUMER: Limit one coupon per purchase. Good only in the USA on purchase of brand/ size(s) indicated. Void if altered, reproduced, transferred, sold, or auctioned. Any other use constitutes fraud. You pay sales tax. RETAILER: S.C. Johnson & Son, Inc. will redeem this coupon in accordance with its Coupon Policy. Mail coupons to: CMS Dept 46500, 1 Fawcett Dr., Del Rio, TX 78840. Coupon Policy available from same address. Cash value 1/100. Box Tops
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2009 Taste of Home Media Group. All Rights Reserved. 2009 S.C. Johnson & Son, Inc. All Rights Reserved.
tasteofhome
AUGUST/SEPTEMBER 2009
FEATURES
CONTEST
39 48 52
5-ingredient recipes
These prize-winners prove that a few ingredients can yield a dynamite dish
milk, please!
Fill the cookie jar with family favorites to satisfy your snackers
encore! encore!
Use beef or turkey leftovers to get a jump on meal planning
Five will get you 10 if you know how to work it.

MAE WEST
ACTRESS
57
mix & match burgers

Build a better burger with your choice of savory patties and terrific toppings
62
best convenience foods

TOH Test Kitchen cooks like these handy products to cut prep time
64
10 tips for moneywise meals

Shop smart with expert advice from Jean Chatzky
smart shortcuts
PAGE 13
COME FOR COFFEE & DESSERT Let guests mix their own gourmet coffee concoctions
PAGE 14
PAGE 17 LAST-MINUTE GUESTS FOR DINNER? Whip up an impressive meal
PAGE 23
MAYO MAGIC Stir up flavored spreads and dressings
This issue is packed with recipes & tips to save time in the kitchen
SCRUMPTIOUS DESSERTSnot quite from scratch
PAGE 22 PAGE 24 BISCUIT BONANZA SUPER SAMMIES Sub in refrigerated biscuits for Lunch deadline? Try quick, yummy cobbler. Turn to a tube healthy sandwiches for savory rolls and appetizers
Real food from real home cooks

22 26 20 17
71
37 COOK SMART
16
24 HEALTHY CHOICES
Lighten up with hearty sandwiches
26 PARTY OF 2
Enjoy eye-opening breakfast entrees
28 QUICK FIX
Mouthwatering meals in the blink of an eye
IN EVERY ISSUE
OPEN HOUSE
31 KIDS IN THE KITCHEN

Fun mini salads make big waves
CLOSE TO HOME
7 8 8 11 40
TABLE TALK KITCHEN CHAT HIDE & SEEK CONTEST MIXING BOWL NEW RECIPE CONTEST: CHICKEN CHAMPS RECIPE INDEX
14 SPECIAL OCCASION
No one will guess that convenience is the key to these luscious desserts
66 MOMS BEST
Her campfire cooking guarantees a delectable outing
32 TIPS FROM A PRO

Lattice pie crust as easy as 1, 2, 3 and 4
ENTERTAINING
Impress last-minute guests with a fresh, easy dinner
17 CASUAL
69 COOKS WHO CARE

Cafe owners reach out to help kids worldwide
35 MENU SAVERS
Time-saving frozen pasta makes cents
18 TOUR MY KITCHEN
California family moves the cooking outdoors to their casual patio kitchen
70 FIELD EDITOR
FAVORITES
This South Carolina cook is at home at the grill!
36 EAT, SHRINK &

BE MERRY
Two tasty lasagnas cut calories and time
20 POTLUCK
Let the fruit star in a wonderful cobbler or crumble to share
75
73 TOH FIELD EDITORS

Meet our Field Editorsmaybe one of them lives in your neck of the woods
$PECIAL $HORTCUTS ISSUE $AVE TIME & MONEY!
COOKING CARING SHARING
Youll find this symbol wherever a TOH Field Editor is featured TOH FIELD EDITOR
22 APPETIZERS
& SNACKS
For a shortcut to super snacks, start with refrigerated biscuits
38 COOKING SCHOOL
Slice into the Great American Pie Show winning recipe!
photo ry of eve recipe
TAKE 5
FIVE INGREDIENT CONTEST WINNERS!
& MAKE A GREAT MEAL!

TS RTCU SHO RE! GALO
20-MINUTE DINNERS EASY DESSERTS QUICK SNACKS
PAGE 35
PAGE 52
PAGE 62
42
RECIPES UNDER $2
*PER SERVING
PENNYWISE PASTA Refrigerated types give a head start on dinner
DINNER ENCORES Make a roast or turkey breastand plan ahead
5-INGREDIENT CONTEST Less is more with these winning recipes
PAGE 39
TIME-SAVING CONVENIENCE FOODS What our Test Kitchen cooks use at home
PAGE 64
SLOW COOKER BBQ RIBS PAGE 41
TASTEOFHOME.COM
#1 COOKING MAGAZINE IN THE WORLD
AUGUST & SEPTEMBER 2009 $3.99 | $4.99 CANADA
ON OUR COVER
Secrets in the Sauce BBQ Ribs, p. 41

PHOTOGRAPHER
BE A SMART SHOPPER Tips for finding value and savvy menu planning
Rob Hagen
SET STYLIST
Stephanie Marchese
FOOD STYLIST
Suzanne Breckenridge
visit us @ tasteofhome.com
instant inspiration
Clever traced a real pair to make the pattern for her cute Flip-Flop Cakes and set it on graham cracker sand. Find the easy instructions at
Search over 35,000 recipes Mouthwatering photos so you see what youre making Instantly sort by: Ingredient Cuisine Cook time Occasion or holiday
READERS BEST SHORTCUTS

Planning ahead for leftovers, I bake two 4- to 5-lb. chickens until the meat is extra juicy and tenderperfect for anything I plan, from salad to dumplings. Linda Foreman
LOCUST GROVE, OK
table talk
LETS HEAR IT FOR
SHORTCUTS!
Yesterday was the first day of a summer beach vacation with my family. There are eight of us altogether, and a number of halfway decent cooks in the lot. So, at dinner last night (we had Moms homemade spaghetti and meatballs), I decided to employ them to help me construct this column. Okay, those of you who cook, tell me: Whats your favorite kitchen shortcut, something that saves time, money or both? At this, noisy chatter burst forth. It was a free-for-all; I should have had my daughter take notes. But despite it being vacation and all, I had the presence of mind to capture a few of the better ideas:
Place a freshly baked (cooled) cake in the freezer for about 10 minutes before frosting. The cake becomes just firm enough to frost easily with no crumbs. Susan Kieboam
STREETSBORO, OH
I roll cookie dough into 1-in. balls and freeze them in resealable plastic bags. If my husband and I are hungry for some cookies, we bake a few and have nice fresh, warm cookies. Also, its very handy to have on hand for when unexpected guests show up. LaDonna Reed
PONCA CITY, OK
>> Unless its chefs whites, dont wear anything white

when you cookyou will surely be spending extra time laundering it.
>>
Slow cooker liners are a major shortcut. No big messjust toss the bag in the trash, wipe out the crock, and youre done! Miprofgenie
TOH COMMUNITY
Buy frozen chicken breasts. Theyre generally cheaper than fresh; you can keep them on hand and then just defrost what you need.
>> Have a family grocery list, and have everyone participate in creating it. (The women debated the wisdom of this for some time, suggesting how often cookies and beer might top the list.) >> Whenever you can, buy two items and freeze one. >> Buy chips, cookies, tortillas, flour and sugar on sale and store in the freezerkeeps
everything nice and fresh.
To get the most juice from a lemon, microwave it for a few seconds, then roll it on the counter. The juice will flow easily. Janie Zirbser
MULLICA HILL, NJ
>> Invite Mom over to cook! (Big yucks all around the table at that one.)
I could go on, but their ideas would have filled several columns in this issueand we have too many more shortcuts to sharestarting right here on this page. In this special Shortcuts Issue, youll find dozens of terrific recipes and handy tips to help busy cooks save time, money or both, from the experts in our Test Kitchen and from home cooks like you. Just look for the Shortcuts Issue flag throughout the magazine. Have one we dont know about? Log on to tasteofhome.com/shortcuts and share it!
When baking bread, I set the dough on a heating pad to rise. Dianne4
TOH COMMUNITY
I buy cheese in large blocks and shred it with my hand-crank food processor. Then I freeze the shredded cheese on cookie sheets before putting it in resealable bags for the freezer. Cooking 71
TOH COMMUNITY
Catherine Cassidy Editor in Chief P.S. New this issue: Youll find nutrition facts for every recipe on these pages at tasteofhome.com/plus
When I have soup, stew or gravy I cant thicken enough in a short time, I add a tablespoon or so of instant mashed potatoes. Kathy Allen
KNOX, IN
QUESTIONS ABOUT YOUR SUBSCRIPTION? Write to Taste of Home customer service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913 or E-mail rpsubscustomercare@custhelp.com
2009
AUGUST/SEPTEMBER TOH FIELD EDITOR
tasteofhome.com_7
kitchen chat
DEAR JANE
Its the heart of grilling season, and normally, our family would be out there cooking up chicken and other delights. But recently, while I was at work, my 25-year-old son called and said, I dont want to alarm you, but the grills on fire and the fire departments here. I dont know who was more shocked, me or our dog, who was cowering as far away from the grill as he could get. The good thing? We now get to shop for a brand-new grill!
ENTER
OUR HIDE & SEEK CONTEST

Time is of the essence. While making shortcuts in the kitchen, see if you can find the hidden clock on the pages of this issue. You could win a $50 Shop Taste of Home gift certificate! Go to tasteof home.com to enter; well award prizes to 100 winners drawn from entries with the correct answer. Or mail a postcard with the page number and your name, address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale, WI 53129. Winners are drawn at random.
THE TOMATOES WERE HIDDEN ON PAGE 28 IN OUR JUNE/JULY ISSUE.
THE RIGHT CUT >> Many cooks rely on their slow cookers in the summer to keep the kitchen cool. Janice Kukla of Arlington Heights, IL wonders why TOH recipes say to cut a roast in half before placing it in the cooker. Food Editor Pat Schmeling tells me, To cook the meat evenly and safely at a low temperature, its suggested that you cut any roast of 3 lbs. or more in half before placing it in your slow cooker. Make sure you cut the roast in half crosswise, not lengthwise, so you have two even pieces. SPICE OF LIFE >> In a previous column, I commented that spicy is not always hot. That intrigued novice cook Dani Lacy of Marion, IA. She thought, as I did, that if a recipe or ingredient contained the words spicy or hot, you should steer clear of it. Not so! We control the amount of spice we add to our recipes, so we can make it as spicy or as mild as we wish. It may take some experimenting, but as I found, using a spicy sausage and a teaspoon of Creole seasoning in The Firehouse Special (April/May) did not burn my taste buds. It just gave the recipe some great additional flavor.
Got a question or comment? Drop me a line at dearJane@ tasteofhome.com. See you next time, Jane Stasik
EDITORIAL ASSISTANT
SHOWERED WITH TRIFLES

At a bridal shower my Aunt Memory threw for me (shes at my right), her presentation of the Trifle Bar from the April/May issue was the hit of the party! She created an impeccable display with grilled angel food cake, pound cake, brownies (all homemade), strawberry Oreos, chocolate chips, candy sprinkles, strawberries, pineapple, chocolate and French vanilla pudding, and other delectable choices. It was a perfect shower, filled with love and laughter. And TOHs Trifle Bar made it that much more memorable!
Danielle Mescher COUNCIL BLUFFS, IA
Break The Monotony

spam.com
TM
STAND TALL
I had to share with you that I ordered a T-shirt from foodtee.com (Oct/Nov 08), and I love it! Ive had so many comments on mine; its the cornstalk stand tall design. I like the fact that some of the companys proceeds go towards teaching children about good nutrition and better eating habits.
LOVE LETTER!
Each issue, one lucky reader will receive a TOH apron for sending in our favorite love letter of the month. Charlotte, your apron is on its way!
Kerry Amundson OCEAN PARK, WA
SWEET COINCIDENCE
I am distantly related to Sunny Jim Walters, who made the Mine Run Candy that Lisa Henshall recalled in the June/July issue. I have a picture of his shop in Galena, KS (above) and his original recipe that Id gladly share with her. Sunny Jim and his wife, Edna, are deceased. When my mother died, I inherited a cookbook of his recipes. By a slim coincidence, I just received the picture last week! Charlotte Hayward
GALENA, KS
EDITORS NOTE: Weve put Charlotte and Lisa in touch!
YOUNG BURGER PRO!

My daughter Agnes, 12 (below), is a joy at cooking and surprised me with cheese-stuffed hamburgers using the technique from the June/July issue. Agnes used mozzarella sticks for the cheese. Thanks for the inspiration!
Tammy Thompson ANCHORAGE, AK
TASTY STUDENT AID

Your Table Talk column in the April/May 08 issue included a note from California high school teacher Joseph Powell, telling how he used Taste of Home to teach his culinary arts/food education classes. I wrote him asking if hed be interested in having my old TOH issues and copies of several other magazines. He called immediately, saying hed love to have them for a library hed set up for the stu-
dents. He came to pick up five boxes of magazines. I feel so happy to know that these are helping his students and continue to save my issues for them. Mr. Powell and his students sent me three beautiful aprons with my name embroidered on them. Id like to suggest that other readers might want to contact their schools or 4-H groups about passing on magazines.
Martha Sue Lassalette TEMECULA, CA
Make lunchtime happytime by dicing SPAM Classic into macaroni & cheese.
Other fun ideas at spam.com.
Se
r vi ng
su gg
est
ion
Hormel Foods Sales, LLC
EDITOR IN CHIEF Catherine
Cassidy
field editor spotlight

Taste of Homes enthusiastic team of volunteer editors from across the U.S. and Canada share recipes, cooking tips and more with our staff and on-line community. Take a look at the complete list of Field Editors on page 73... maybe one of them lives in your neighborhood!
Ardyth Cope FOOD DIRECTOR Diane Werner RD

CREATIVE DIRECTOR
BARBARA CARLUCCI // ORANGE PARK, FL

FAMILY STATS: Husband Phil, retired from U.S. Navy; daughter Rachel and her sailor husband; one grandson, Sage. Barbara is a technical writer for a government contractor. I love to cookand love to feed people. My other passion is my garden, where I grow a little of everything. That first bite of a homegrown tomato is next to heaven! I can oodles of vegetables every year. I also cater for churches and special events. Having good, homemade food at an event makes it extra special. Ive participated in TOHs on-line forums (Mrs_Lucci_N_FL) since they began.
Ann Kaiser Barbara Schuetz SENIOR ART DIRECTOR Sandra L. Ploy FOOD EDITOR Patricia Schmeling ASSOCIATE EDITOR Cheri Mantz RECIPE ASSET SYSTEMS Coleen Martin, Sue A. Jurack RECIPE EDITORS Mary King, Christine Rukavena COPY EDITOR Susan Uphill EDITORIAL ASSISTANTS Jane Stasik, Joanne Wied EXECUTIVE ASSISTANT Marie Brannon SENIOR WEB EDITOR Sarah Marx Feldner WEB COMMUNITY MANAGER Erik Bergstrom
EDITOR MANAGING EDITOR
TEST KITCHEN
Karen Scales Alicia Bozewicz RD, Tina Johnson, Marie Parker, Annie Rundle, Jenni Warren
TEST KITCHEN MANAGER ASSOCIATE FOOD EDITORS TEST KITCHEN ASSOCIATES
Rita Krajcir, Kristy Martin, Sue Megonigle, Laura Scharnott, Megan Taylor
PHOTO STUDIO
BRENDA CLARK // REXBURG, ID

FAMILY STATS: Husband Kent, contracted driver; three children, Kai, 1; Kabe, 7; and Makayla, 12. Brenda is a stay-at-home mom and says she wouldnt trade that for the world. I love cooking for my family, and I had the best teachermy mom. I try a lot of new things, but they never seem to mind. Ive collected thousands of recipes from family, friends and neighbors and, of course, Taste of Home. Im always embarrassed to show people my recipe cupboard; Im the only one who can find anything in it! I make all my own bread and rolls from scratch about twice a month and freeze them; I even grind my own wheat.
Rob Hagen, Dan Roberts, Jim Wieland, Lori Foy SET STYLISTS Jenny Bradley Vent, Stephanie Marchese, Melissa Haberman, Dee Dee Jacq FOOD STYLIST MANAGER Sarah Thompson FOOD STYLIST Kaitlyn Besasie ASSISTANT FOOD STYLISTS Alynna Malson, Shannon Roum, Leah Rekau PHOTO STUDIO COORDINATOR Kathy Swaney
PHOTOGRAPHERS
.......
VICE PRESIDENT, PUBLISHER Lora
lora_gier@rd.com
Gier
MARKETING DIRECTOR Kym
Blanchard
ADVERTISING TRAFFIC SPECIALIST Kristine Jacobson
ADVERTISING
MARCIE LOUTON // NORTH SCITUATE, RI

FAMILY STATS: Husband David, university professor; three children, Shaina, 28; Daniel, 26; and Annie, 18. Marcie is an office manager. I grew up with a loving grandmother who shared her Southern cooking secrets with me over the years. Since then, Ive branched out into international dishes including Malaysian, Indian, Chinese, Italian, Greek, Mexican and Japanese. My husband and son have celiac disease, so Ive altered most of the dishes I prepare to be gluten-free. I was recently diagnosed with diabetes, so Im now converting the recipes to be low carb as well.
_NEW YORK ACCOUNT DIRECTOR
Mary Gilbert, mary_gilbert@rd.com

ACCOUNT MANAGER
Kristine Cronin, kristine_cronin@rd.com

_DETROIT ACCOUNT MANAGER
Jani Berger, jani_berger@rd.com

_CHICAGO ACCOUNT DIRECTOR
Kelly Paxson, kelly_paxson@rd.com

ACCOUNT MANAGER
Maura OBrien, maura_obrien@rd.com

_LOS ANGELES ACCOUNT MANAGER
Joel Millikin, joel_millikin@rd.com

TASTEOFHOME.COM
GENERAL MANAGER
LORI STEFANISHION // DRUMHELLER, AB

FAMILY STATS: Husband Michael, financial planner; three adult children. Lori is a homemaker and writes two columns for the local newspaper. Im the first in line when volunteers are needed to bring food to any sort of function. I like to entertain, experiment with new recipes and prepare meals for my son-in-law during harvest time. My friends are always grateful recipients of leftovers because I never adapted to Michael and me being empty-nesters. In the summer, we entertain at our lakeside cabin. We only have boat access and no power, so I adapt my recipes for the barbecue grill.
Renee Jordan
TASTE OF HOME COOKING SCHOOLS

DIRECTOR Sandy Bloom
CONSUMER MARKETING
CHIEF MARKETING OFFICER
Lisa Karpinski
RDA FOOD & ENTERTAINING

PRESIDENT Suzanne M. Grimes VICE PRESIDENT, SALES & MARKETING Mark Wildman MANAGING DIRECTOR, SALES & MARKETING
Maureen Polo
VICE PRESIDENT, CREATIVE DIRECTOR Paul
.......
Livornese
THE READERS DIGEST ASSOCIATION, INC. PRESIDENT AND CHIEF EXECUTIVE OFFICER
Mary G. Berner
JOIN OUR TEAM! >> Love to cook? Love Taste of Home? Then you might be interested in becoming one of our volunteer Field Editors. If you would like to be considered, please fill out the short application form at www.tasteofhome.com/apply
PRESIDENT, FOOD & ENTERTAINING
Suzanne M. Grimes
PRESIDENT, CONSUMER MARKETING
Dawn Zier
10_tasteofhome.com
(mixing bowl)
FOOD NEWS FUN NOTES TASTY NUGGETS
Bake sale season is soon approaching! These fun events make delicious fund-raisers. Here are a few tips to make your next one a sweet success!
ITS A WRAP:
Creative packaging, such as little boxes and cellophane bags, dress up a single serving that can double as a neat gift.
SMART COOKIE
ON THE SIDE:
Offer soda, milk, coffee and even savory snacks in addition to your baked items.
PRICE CHECK:
To figure out how much to charge for the goodies, total the cost to make them and double it.
MAKE A LIST:
Have a sign-up sheet for bakersyou dont want to end up with dozens of the same treat.
OFFER A RAFFLE: SUPER SIZE IT:

Jumbo or Texas-sized treats are big sellers. Sell tickets for a dollar for a tasty specialty cake or pie.
TAG, YOURE IT:

Tie a blank gift tag to each package so the buyer can easily leave it for a friend or loved one.
BONUS POINTS:
Include the recipe on a cute card to tie to the treat as an added value.
SWEET TREATS >> For more tips and to download gift tags and recipe cards, visit tasteofhome.com/bakesale
(mixing bowl)
FOOD NEWS FUN NOTES TASTY NUGGETS
WHATLL YA HAVE?
Those colorful characters at the diner speak a language all their own. See if you know how to order up each of these diner favorites! ADAM AND EVE poached eggs on ON A RAFT toast CITY JUICE glass of water FULL HOUSE grilled cheese, bacon, & tomato sandwich COW FEED salad IN THE ALLEY served on the side THE TWINS salt & pepper IRISH TURKEY corned beef & cabbage AXLE GREASE butter BOWL OF RED chili SPARE TIRE pancake MUD black coffee VERMONT maple syrup DEAD EYE poached egg GROUND HOG hot dog RADIO tuna on toast (or Tuna Down, which sounds like turn it down)
STUFF WE LOVE! G R E AT F I N D
FILL YOUR CART:
Jungle Jims International Market

FAIRFIELD, OH
Think grocery shopping is mundane? A necessary chore? Then youve never been to Jungle Jims International Market in Fairfield, OH. Sarah Kaufmann of West Chester raves about the 300,000-square-foot food extravaganza. Its fun to shop in this food lovers paradise, she says. You are with thousands of fellow foodies, and the food quality and knowledgeable staff attract people from around the country. Bring the whole familyits a real adventure! For a recipe from Jungle Jims, visit tasteof home.com/plus.
ITS A JUNGLE OUT THERE!
This super market boasts 1,300 cheeses, 12,000 wines and more than an acre of produce.
hands on * Get yourfrom squid ink everything to exotic mangos you never knew existed.
* Jungle Jim is owner Jim Bonaminio, who zooms

around the place in his jungle vest and pith helmet.
* The market welcomes 50,000 customers a week.

Want to be one of them? Learn more at taste ofhome.com/links
Say good-bye to chip clips forever! The new Bag Cap by Copco keeps your food fresh, and makes pouring frozen veggies, candy or anything else from a bag a cinch. It comes in three sizes and colors; prices range from $3.99-$6.99. For shopping information, visit tasteofhome.com/links
CAP IT!
Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness Julia Child and good health.
12_tasteofhome.com
B R I G H T I D E A S F O R W E L C O M I N G F R I E N D S & F A M I LY I N T O YO U R H O M E
OPEN HOUSE
Its a delightful invitation to receiveor extend. Set up your own coffee bar, and let guests stir up their own combinations. And for easy but impressive desserts to serve with coffee, turn the page. No one will guess these goodies arent made from scratch.
come for coffee & dessert!

STOCK YOUR COFFEE BAR WITH:
BASICS:
Regular coffee Decaffeinated coffee Assorted teas Cocoa Carafes of hot water
CONDIMENTS:
CREAMERS/ LIQUEURS:
Grated chocolate Chocolate-covered espresso beans Cinnamon sticks Grated lemon and orange zest Caramel topping Sugar cubes Mini marshmallows Honey
SYRUPS:
Gingerbread Butter rum French vanilla Kahlua Hazelnut Amaretto Irish cream Half-and-half or milk
FLAVORED WHIPPED CREAM:
Chocolate Vanilla Hazelnut Almond Blueberry Raspberry Strawberry
Strawberry (stir in strawberry jelly or extract) Raspberry (stir in raspberry jelly or extract) Chocolate (stir in chocolate syrup) Cinnamon (stir in ground cinnamon or cinnamon oil)
PACKET MIXES:
Vanilla cappuccino Chai Hot cocoa
Learn how to make coated spoons to stir in flavor at tasteofhome.com/plus
ISSUE
OPEN HOUSE
special occasion
$ HORTCUTS
HOW SWEET IT IS!

Guests wont believe these luscious desserts use just a handful of ingredients
heavenly angel food cake
PREP: 20 MIN. BAKE: 35 MIN. + CHILLING YIELD: 12 SERVINGS
Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool. For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping. Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour. Frost top and sides of cake with remaining whipped topping.
Teri Roberts // HILLIARD, OH

Five ingredients are all it takes to whip up this impressive layer cake. Soft and airy, each slice is meltin-your-mouth delicious!
1 pkg. (16 oz.) angel food cake mix 24 large marshmallows 6 milk chocolate candy bars with almonds (1.45 oz. each), chopped 2/3 cup milk 1 carton (12 oz.) frozen whipped topping, thawed, divided
Introducing the latest breakthrough in whole grains. Deliciousness.

Finally, whole grain muffins that are moist and delicious enough to be Duncan Hines. Like our new Triple Chocolate Chunk with real chocolate, Apple Cinnamon with real apples and Oatmeal Granola Topping and Blueberry Streusel with Wild Maine blueberries. Theyre wholesome muffins that taste absolutely sinful. Duncan Hines. So moist. So delicious. And so much more.
For creative recipe ideas, visit duncanhines.com.
2009 Pinnacle Foods Group LLC
lime tartlets
PREP: 30 MIN. BAKE: 10 MIN./BATCH + COOLING YIELD: 4 DOZEN
Billie Moss // WALNUT CREEK, CA
2 pkg. (15 oz. each) refrigerated pie pastry 1 pkg. (8 oz.) cream cheese, softened 1 cup (8 oz.) plain yogurt 3 Tbsp. confectioners sugar 1 jar (10 oz.) lime curd, divided Whipped cream and lime slices, optional Roll out each pastry on a lightly floured surface. Using a 2-1/2-in. round cookie cutter, cut out 12 circles from each pastry. Press rounds onto the bottoms and up the sides of greased miniature muffin cups. Prick bottoms with a fork. Bake at 450 for 8-10 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. In a large bowl, beat the cream cheese, yogurt and confectioners sugar until smooth. Stir in 1/2 cup lime curd. Spoon into tart shells; top with remaining lime curd. Garnish with whipped cream and lime slices if desired.
Nutrition Facts: 1 tartlet equals 121 calories, 7 g fat (3 g saturated fat), 14 mg cholesterol, 86 mg sodium, 13 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
SHORTCUT >> Caramel topping will pour over the cake more easily if it is warmed first.
toffee poke cake
PREP: 25 MIN. BAKE: 25 MIN. + CHILLING YIELD: 15 SERVINGS
Jeanette Hoffman // OSHKOSH, WI
In a large bowl, combine drink mix and water. Add ice cream; beat on low speed for 2 minutes or until blended. Fold in whipped topping. Spoon into crust. Freeze for 4 hours or until firm. Remove from the freezer 10 minutes before serving. Serve with chocolate syrup if desired.
Caramel topping adds moisture and yummy butterscotch flavor to this popular cake, topped with crunchy toffee candy.
raspberry lemonade pie

PREP: 10 MIN. + FREEZING YIELD: 8 SERVINGS
These sweet-tart Lime Tartlets are perfect for parties. I like to serve with a slice of melon for color.
1 pkg. (18-1/4 oz.) chocolate cake mix 1 jar (17 oz.) butterscotchcaramel ice cream topping 1 carton (12 oz.) frozen whipped topping, thawed 3 Heath candy bars (1.4 oz. each), chopped Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Sue Stewart // HALES CORNERS, WI

Easy on the pocketbook and a snap to make, this refreshing freezer pie is a tasty way to end an outdoor meal.
Billie Moss
WALNUT CREEK, CA
1/3 cup sweetened raspberry lemonade drink mix 1/2 cup water 2 cups vanilla ice cream, softened 1 carton (8 oz.) frozen whipped topping, thawed 1 chocolate crumb crust (9 in.) Chocolate syrup, optional
SHORTCUT >> Soften ice cream quickly using the defrost setting on your microwave.
SHARE!
Submit your best easy desserts at tasteofhome.com/ submit

TOH FIELD EDITOR
16_tasteofhome.com
OPEN HOUSE
express lane
Unexpected guests? A super-quick grocery trip is all you need to serve this easy yet elegant dinner
Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.
so very berry brie

PREP: 15 MIN. + STANDING BAKE: 10 MIN. YIELD: 8 SERVINGS
Kristin Larson-Jantzi // NEWTON, KS

I needed a quick dish for a party and had berries on hand. Warm brie with berries made an impressive starter.
1/2 cup sugar 2 Tbsp. water 1/2 cup fresh or frozen raspberries, thawed 1/2 cup fresh or frozen blueberries, thawed 1/2 cup fresh or frozen blackberries, thawed 1 Tbsp. cornstarch 2 Tbsp. cold water 1 round (8 oz.) Brie cheese, halved horizontally Bagel and/or baked pita chips In a small saucepan, heat sugar and water until sugar is dissolved. Add berries. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let stand for 10 minutes.
grilled steak bruschetta salad

PREP/TOTAL TIME: 30 MIN. YIELD: 6 SERVINGS
PLUS!
Devon Delaney // PRINCETON, NJ

Fire up the grill for this impressive salad. The steaks grill fast, and the salad prep takes no time at all!
3/4 cup prepared bruschetta topping or vegetable salad of your choice Crumbled blue cheese, optional 3/4 cup blue cheese salad dressing Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat Place bottom half of cheese in an thermometer should read 145; ungreased ovenproof serving dish; medium, 160; well-done, 170). pour 1/2 cup berry mixture over Let stand for 5 minutes. cheese. Top with remaining cheese Grill bread, covered, for 1-2 minutes and berry mixture. Bake, uncovered, on each side or until toasted; place at 400 for 8-10 minutes or until on salad plates. cheese is softened. Serve with chips.
QUICK TRIP
Have to make a grocery run? Weve got the shopping list ready for you at tasteofhome.com/ plus
1-1/2 lbs. beef tenderloin steaks (1 in. thick) 1/2 tsp. salt 1/4 tsp. pepper 6 slices Italian bread (1/2 in. thick) 3 cups fresh arugula or baby spinach
tasteofhome.com_17
tour my kitchen
Catherine Santich
ALAMO, CA
OPEN HOUSE
outdoor
TAKE IT OUTSIDE!
Dreamy alfresco kitchen offers fun ideas that will make a splash in any backyard oasis
leven years ago, my husband, Tim, and I got our hands dirty tearing down our house to build our dream home. With lots of help from my father-in-law, we rebuilt the entire home ourselves. When it was almost finished, we started thinking about what to do with the rest of our half-acre lot. We loved the existing pool but wanted to create a family-oriented backyard for ourselves and our three childrentwins Anne Marie and Michael, 7, and Kate, 6. It had to be something they could grow into, a place where they
could entertain friendsand we could, too. Lots of people in our area have outdoor barbecues, but we decided to take it to the next level and build an outdoor kitchen, complete with a refrigerator, grill, sink, lots of storage and counter space, and a beverage basin low enough for the kids to help themselves. The modular units we saw in stores just didnt have enough room for us. So, like everything else, we built it ourselves! The spacious patio has two levels. Our outdoor kitchen is built into the sunken patio. A bistro bar
It had to be a place the kids could grow into, a place where they could entertain friendsand we could, too. .
Catherine Santich ALAMO, CA
This family-friendly space allows the kids to help themselves at the lowered beverage basin and has an umbrella hole in the countertop.
on the upper level allows guests to look down over the barbecue area and still be part of the party. I love how everything is in close proximitythe fridge, sink and grill are all at my fingertips. The grill is tapped into the natural gas of the house, so we never worry about running out of propane. Plus, theres room to store the pool toys under the sink. Were active, outdoor people, so we use the kitchen daily and barbecue at least once a week. Our hard work really paid off, and were thrilled!
MORE!
EXTRA!
See Catherines best grilled rib recipe and a video tour of her kitchen at tasteofhome.com/ catherine
DO YOU LOVE YOUR KITCHEN? Tell us all about your functional, fantastic space. Include photos of the kitchen and your family. Send to editors@tastofhome. com. If we feature your kitchen in the magazine, youll earn $250.
CATHERINES TIP>> If you have a smaller yard, theres no reason you cant have an outdoor kitchen, too. Maximize your space by installing a smaller sink and fridge. Dont underestimate the importance of storage space, and dont sacrifice counter space; youll need it!
tasteofhome.com_19
ISSUE
OPEN HOUSE
potluck
Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, at 400 for 20-25 minutes or until golden brown.
$ HORTCUTS
MORE!
oven fresh
Fawna Eastman // EVANSTON, WY
blueberry-rhubarb crumble
PREP: 15 MIN. BAKE: 45 MIN. + COOLING YIELD: 12 SERVINGS
The first time I made this cobbler, everyone loved it. Now, I have to bring it to every family gathering! SHORTCUT >> Dont have time to make the biscuits from scratch? Substitute refrigerated biscuits and sprinkle with the cinnamon-walnut mixture, says Fawna.
cinnamon biscuit peach cobbler
PREP: 30 MIN. BAKE: 20 MIN. YIELD: 12 SERVINGS
Nancy Sousley // LAFAYETTE, IN

Sometimes, I drizzle flavored coffee creamer on top of the crumble instead of using whipped cream.
3/4 tsp. grated lemon peel 1 cup water 9 cups sliced peeled peaches Combine flour, 1 Tbsp. brown sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter. Combine walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jellyroll style. Seal dough; set aside. In a large saucepan, combine brown sugar, cornstarch and lemon peel; stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-in. x 9-in. baking dish.
6 cups fresh or frozen unsweetened blueberries 4 cups diced fresh or frozen rhubarb 1 cup sugar 1/4 cup all-purpose flour
TOPPING:
Fawna Eastman // EVANSTON, WY
CROWDPLEASERS
Search our huge collection of potluck recipes at tasteofhome.com/ potluck
1-1/2 cups all-purpose flour 1 Tbsp. plus 1/3 cup packed brown sugar, divided 2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. baking soda 6 Tbsp. cold butter 1/2 cup milk 2 Tbsp. butter, melted 3/4 cup chopped walnuts 3/4 tsp. ground cinnamon
FILLING:
1 cup quick-cooking oats 1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 tsp. ground nutmeg 1/2 tsp. ground cinnamon 1/2 cup cold butter Whipped cream, optional Combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13-in. x 9-in. baking dish. For topping, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350 for 45-55 minutes or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.
1 cup packed brown sugar 2 Tbsp. cornstarch

20_tasteofhome.com
Our Pure olive oil makes grilling simply
sensational.
e J.M. / Th /T M
e Smuck
any r Comp
i is cooking
Crisco Olive Oil No-Stick Cooking Spray 3 tbsp. Crisco Pure Olive Oil 1 (11-inch) prepared pizza crust 2 tsp. minced garlic 1 (8 oz.) pkg. shredded four-cheese blend 1 (6 oz.) jar marinated artichoke hearts, drained and halved 2 to 3 baby portobello mushrooms, sliced 1 small red onion, cut into 1-inch wedges 12 (1/4-inch wide) red bell pepper strips 12 black olives, oil cured, pitted and halved 1 tsp. fresh chopped herbs to taste Directions 1. Spray cookie sheet with no-stick cooking spray. Combine Crisco Pure Olive Oil and minced garlic and brush onto both sides of pizza. 2. Place onto hot grill for 1 to 2 minutes. Turn over and repeat. Remove to cookie sheet. 3. Sprinkle cheese evenly over crust and arrange vegetables and olives on top. 4. Place crust back on grill. Close cover and cook 4 to 6 minutes, or until crust is browned and cheese is melted. 5. Remove and sprinkle with chopped herbs.
M f il More family recipes at Crisco.com i
Crisco Grilled Vegetable Pizza
Prep time: 25 minutes Cook time: 10 minutes Yield: 68 servings
ISSUE
OPEN HOUSE
appetizers & snacks

sour cream cheese puffs
PREP: 30 MIN. BAKE: 15 MIN. YIELD: 40 APPETIZERS
$ HORTCUTS
Annie Darling // MINNEAPOLIS, MN

I make these pretty little puffs for all occasionsfrom a football party to a wedding rehearsal dinner.
1 pkg. (8 oz.) cream cheese, softened 1 cup sour cream 1/3 cup finely chopped sweet red pepper 1/4 cup finely chopped onion 2 tsp. lemon juice 3/4 tsp. dill weed 1/4 tsp. pepper 2 tubes (12 oz. each) refrigerated buttermilk biscuits 1/4 cup minced fresh cilantro In a small bowl, beat the cream cheese, sour cream, red pepper,
These buttery knots can be made ahead of time and reheated when needed.
Jane Paschke // DULUTH, MN
on a roll
parmesan knots
PREP/TOTAL TIME: 15 MIN. YIELD: 2-1/2 DOZEN
Jane Paschke // DULUTH, MN
MORE!
For more easy appetizer ideas, visit tasteofhome.com/ appetizers
1 tube (12 oz.) refrigerated buttermilk biscuits 1/4 cup canola oil 3 Tbsp. grated Parmesan cheese 1 tsp. garlic powder 1 tsp. dried oregano 1 tsp. dried parsley flakes
Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400 for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
onion, lemon juice, dill and pepper until blended. Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup. Bake at 375 for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.
SHORTCUT >> Start with refrigerated biscuit dough to make great appetizers for parties.
22_tasteofhome.com
E A SY M E A L S O LU T I O N S F R O M O U R R E A D E R S & T H E TO H T E S T K I TC H E N
COOK SMART
TRY MIXING MAYO WITH
Chutney and fresh thyme
Chopped pickled jalapenos and fresh cilantro
Pesto and fresh chopped basil and/or chopped almonds
Red pepper flakes, paprika, chili powder and ground cumin
Chunky salsa
Q
Pat Schmeling
TOH FOOD EDITOR
I bought a huge jar of mayonnaise and cant seem to use it up. How long will the jar keep in the refrigerator? Any ideas for using up the mayo? Linda King // DUNWOODY, GA
Commercially produced mayonnaise keeps well after opening for 2 to 6 months in the refrigerator. Be sure to check the best used by date on the jar. Why not use some of it to make flavored mayonnaise? By stirring a few ingredients into store-bought mayo or combining them in a food processor, its easy to create a gourmet spread or distinctive salad dressing. You can also use flavored mayo in tartar sauce, remoulade sauce, deviled eggs, potato salad or crab cakes.
For more expert advice from our Test Kitchen, visit tasteofhome.com/plus
ISSUE
COOK SMART
healthy choices
$ HORTCUTS
super sammies
Lighten up with these tasty sandwiches (theyre super-speedy, too!)
pastrami deli wraps
Nila Grahl // GURNEE, IL
MORE!
SLIM PICKINS
For some healthy side dishes to go along with these sandwiches, visit tastofhome.com/ plus
I sometimes add horseradish when I make this wonderful wrap for my husband. It packs well, too, when you need to brown-bag it.
1/4 cup reduced-fat spreadable cream cheese 1/4 cup coarsely chopped roasted sweet red pepper 4 spinach tortillas (8 in.) 4 lettuce leaves 4 slices deli pastrami 4 slices reduced-fat provolone cheese 1/4 cup thinly sliced red onion 1 small sweet red pepper, julienned 1/2 cup chopped cucumber Place cream cheese and roasted pepper in a small food processor. Cover and process until blended. Spread over tortillas. Layer with remaining ingredients; roll up. Secure with toothpicks.
Nutrition Facts: 1 wrap equals 271 calories, 10 g fat (4 g saturated fat), 29 mg cholesterol, 697 mg sodium, 29 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
cashew turkey salad sandwiches

Mary Wilhelm // SPARTA, WI

One bite and youll be hooked on this sweet and savory sandwich. Its protein-packed, so you can feel good while you munch!
1-1/2 cups cubed cooked turkey breast 1/4 cup thinly sliced celery 2 Tbsp. chopped dried apricots 2 Tbsp. chopped unsalted cashews 1 green onion, chopped 1/4 cup reduced-fat mayonnaise 2 Tbsp. reduced-fat plain yogurt 1/4 tsp. salt 1/4 tsp. pepper 4 lettuce leaves 8 slices pumpernickel bread In a small bowl, combine the turkey, celery, apricots, cashews and onion. Combine the mayonnaise, yogurt, salt and pepper; add to turkey mixture and stir to coat. Place a lettuce leaf on half of the bread slices; top each with 1/2 cup turkey salad and remaining bread.
Nutrition Facts: 1 sandwich equals 298 calories, 9 g fat (2 g saturated fat), 51 mg cholesterol, 664 mg sodium, 32 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1-1/2 fat.
24_tasteofhome.com
Nothing les than 100% That s our promi e .
Every slice of Nature Pri e Bread is baked the way nature intende . 100% natural.
Never any art i icial flavors.

No tran fats .
Just the purest , mo t del i cious ingredients nature ha to of er. And all our breads are made without high fructose corn syrup. hats our promise. That our pri e .
2009 IBC
Nothing less than 100% thing thi
ISSUE
COOK SMART
party of two
$ HORTCUTS
eggs with style

spanish-style brunch wraps
Roxanne Chan // ALBANY, CA

Made with a tapenade (a traditional Spanish spread) or a bruschetta topping, this meatless wrap is a vibrant blend of tastes, colors and textures.
These hearty recipes are so satisfying why reserve them for breakfast?
omelet croissants
In a small bowl, whisk the eggs, water and bouillon; set aside. In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender. Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges. Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops. Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.
3 eggs 1 Tbsp. shredded Manchego cheese 2 tsp. minced fresh oregano or 1/2 tsp. dried oregano 1/4 tsp. pepper 1 Tbsp. chopped green onion 1 Tbsp. chopped roasted sweet red pepper 1-1/2 tsp. olive oil 2 sun-dried tomato tortillas (10 in.), warmed 1/4 cup tapenade or ripe olive bruschetta topping
TOPPING:
<< Edna Coburn // TUCSON, AZ

Bacon and eggs never tasted so good.
PRIZE RECIPES
Taste of Home Cooking for 2 Contest-Winning Recipes offers 100 scrumptious dishes, all on handy cards. Its available wherever magazines are sold.
3 eggs 1 Tbsp. water 1 tsp. chicken bouillon granules 1 green onion, finely chopped 2 Tbsp. finely chopped sweet red pepper 1/4 tsp. lemon-pepper seasoning 1/2 tsp. butter 2 croissants, split 4-1/2 tsp. ranch salad dressing 4 slices Canadian bacon 4 slices Muenster cheese 1/2 cup fresh arugula 4 thin slices tomato
1-1/2 tsp. minced fresh parsley 1-1/2 tsp. lemon juice 1-1/2 tsp. olive oil 1 garlic clove, minced 1/2 tsp. capers, drained In a small bowl, whisk eggs, cheese, oregano and pepper; set aside. In a small skillet over medium heat, cook onion and red pepper in oil until tender. Add egg mixture; cook and stir until eggs are completely set. Spread tortillas with tapenade. Spoon egg mixture off-center onto tortillas; roll up tightly. Cut wraps in half. Combine topping ingredients; drizzle over wraps. Serve at once.
TOH FIELD EDITOR
26_tasteofhome.com
2009 Kraft Foods
We go to great lengths to bring you Americas best bacon.

Oscar Mayer bacon is carefully selected, hand-trimmed and naturally hardwood smoked for hours. Because there are no shortcuts to that one-of-a-kind Oscar Mayer avor America says is the best.
For the love of bacon.
ISSUE
COOK SMART
quick fix
$ HORTCUTS
dinner in minutes
No time to make tonights meal? Try one of these tasty dishesall ready in 25 minutes or less!
garlic lemon shrimp
<< Athena M. Russell // FLORENCE, SC

Youll be amazed that you can make this elegant pasta dish so quickly. Serve with crusty bread to soak up all of the luscious, garlicky sauce.
1 Tbsp. lemon juice 1 tsp. ground cumin 1/4 tsp. salt 2 Tbsp. minced fresh parsley Hot cooked pasta or rice In a large skillet, saute shrimp in oil for 3 minutes. Add the garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta or rice.
1 lb. uncooked large shrimp, peeled and deveined 2 Tbsp. olive oil 3 garlic cloves, sliced
MORE!
FAST FIXES
For more speedy dinner options, on the table in 30 minutes or less, visit www.tasteofhome. com/30
28_tasteofhome.com
taos steak
grilled salmon with garlic mayo

Lorna Byrd
COLORADO SPRINGS, CO
Donna Noel // GRAY, ME

Ive shared this with people from Maine to California. Lemon juice and yogurt give the mayo a nice tang.
creamy pasta with bacon

My husband had a steak at a Taos, NM restaurant that inspired me to create this one.
Kim Uhrich // CABOT, AR
1 pkg. (9 oz.) refrigerated linguine 1 medium onion, chopped 1 Tbsp. canola oil 2 garlic cloves, minced 2 Tbsp. all-purpose flour 1-1/2 cups heavy whipping cream 3 eggs, beaten 8 cooked bacon strips, chopped 1/2 cup grated Parmesan cheese Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Drain linguine; add to the pan. Stir in bacon and cheese; heat through.
My son loves bacon, so this dish is a hit with him. Add leftover chicken to turn it into a hearty main dish.
1-1/2 tsp. paprika 1 tsp. fennel seeds 1/2 tsp. whole peppercorns 1/4 tsp. white pepper 1/8 tsp. cayenne pepper 1 beef top sirloin steak (1 in. thick and 1-1/2 lbs.) 6 slices Havarti cheese 1/3 cup green chili salsa In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes a fine powder. Rub over both sides of steak.
3 Tbsp. plus 1 tsp. olive oil, divided 1/2 tsp. dried rosemary, crushed 4 salmon fillets (6 oz. each) 8 garlic cloves, peeled 1 Tbsp. lemon juice 3/4 cup mayonnaise 2 Tbsp. plain yogurt 1 Tbsp. Dijon mustard Coat grill rack with cooking spray before starting the grill. Combine 3 Tbsp. oil and rosemary; brush over salmon. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, in a small microwavesafe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.
Grill, covered, over medium heat for 8-11 minutes on each side or Kim Uhrich until meat reaches desired doneCABOT, AR ness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Top with cheese; cover and grill for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before slicing. Top with salsa.
TEST KITCHEN TIP:
Grill salmon fillets skin side down; theres no need to flip them. The cooked fillets can be lifted easily from the grill with a spatula. The skin will peel right off.
CHRISTINE RUKAVENA // TOH TEST KITCHEN
tasteofhome.com_29
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Enjoy
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Featuring Awe-Inspiring Stories and Recipes!
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TAL! es TO Recip
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82 All-Time Favorite Recipes Prepared Four Ways Classic - Traditional family-favorites Time Saver - Quick, no-fuss dishes Light - Trims the calories and fat Serves 2 - Perfect for couples Budget-Friendly Ingredients 300+ Proven Tips Nutrition Facts
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COOK SMART
kids in the kitchen
boat fullof fun

I like to make Basil Boats because its so much fun.
Caroline Elswick // MYRTLE BEACH, SC
Strolling through her grandparents garden last summer, Caroline Elswick, 7, was inspired by the abundant crop of leafy fresh basil and ripe red tomatoes. Having seen her grandpa use homegrown herbs in his cooking, Caroline thought it might taste good to put the basil and tomatoes together. And later, I thought about adding carrots and cheese, says Caroline, who lives in Myrtle Beach, SC. My grandparents really liked the Basil Boats, she says. They were having a big party and asked me to make 20 of them. Her fun appetizers were gone in no time, so Caroline knew that the very first recipe she invented was a hit! Now she lists cooking as one of her favorite hobbies. I like it because you can get a little dirty!
carolines basil boats

8 large fresh basil leaves 1/2 cup finely chopped tomato 1/2 cup finely chopped carrot 3 Tbsp. shredded part-skim mozzarella cheese 4 tsp. shredded Parmesan cheese 3 Tbsp. Italian salad dressing
Place basil leaves on a serving plate. Combine the tomato, carrot and mozzarella cheese; spoon into basil leaves. Sprinkle with Parmesan cheese; drizzle with dressing.
Nutrition Facts: 1 filled basil leaf equals 36 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 127 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 fat.
MINI CHEFS! >> Send pictures of your kids in the kitchen and the recipes you make together to editors@tasteofhome.com. Please remember to put Kids in the Kitchen in the subject line.
MORE!
CRAYON READY!
Download a new coloring book page at tasteofhome. com/kids
Meredith Gifford, 2
NEWBERG, OR
TJ Fossmeyer, 4
HUNTLEY, IL
Marissa Bratz, 6
WHITELAW, WI
Nate Nurnberger, 6
DECATUR, IL
tasteofhome.com_31
ISSUE
COOK SMART
tips from a pro
$ HORTCUTS
lattice lesson
Let TOH Recipe Editor Mary Kings lattice how-to turn you into a pie-making pro
cherry-berry pie
Folding back dough strips makes it easy to weave the pattern.
Cathi Henke // WAUWATOSA, WI

The red and blue fruit peeking through the lattice crust makes this dessert a great presentation for summer celebrations.
Mary King
TOH TEST KITCHEN
1. Line bottom of a 9-in. pie plate with

half the pastry for a double-crust pie and add filling. Roll remaining dough into an 11-in. circle. Cut 1-in.-wide strips using a knife or pizza cutter. Lay half the strips across the pie, about 1 in. apart.
2. Fold back every other strip about halfway. Lay a strip of dough across center of pie at a right angle to the other strips. Unfold strips over the center strip.
place second cross strip in place. Continue to add strips until pie is covered with lattice.
3. Fold back the alternate strips;
2 cups fresh tart cherries, pitted 2 cups fresh blueberries 1 cup chopped fresh strawberries 3/4 cup sugar 3 Tbsp. cornstarch 2 tsp. lemon juice 1/2 tsp. almond extract Dash salt 1 pkg. (15 oz.) refrigerated pie pastry 2 Tbsp. butter 1 egg 1 Tbsp. water In a large bowl, combine the first eight ingredients. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit mixture and dot with butter. Make a lattice crust with remaining pastry. Trim, seal and flute edges. Beat egg and water; brush over lattice top. Bake at 400 for 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack.
4. Trim all but 1 in. of overlapping

dough; fold edges under bottom crust. Pinch dough around edge of pie to form a decorative edge.
32_tasteofhome.com
This father-daughter dance isnt a piece of cake if you have
Diabetic Nerve Pain.
Move towards relief with

Nerves damaged Lyrica is believed by diabetes can to help calm the send too many damaged nerves signals that reducing the signals cause pain.* and the pain.
Unlike some common over-the-counter pain relievers, Lyrica is FDA approved specically to treat the shooting, stabbing, burning sensations of diabetic nerve pain. Lyrica is believed to help calm the damaged nerves and help ease this pain so an important moment can become a wonderful memory. Ask your doctor if Lyrica can help you.
*Diagram is illustrative of diabetic nerve pain. Exact mechanism of action and relevance to humans are unknown as studies were conducted on animal models.
Prescription Lyrica is not for everyone. Tell your doctor right away about any serious allergic reaction that causes swelling of the face, mouth, lips, gums, tongue or neck or any trouble breathing or that affects your skin. Lyrica may cause suicidal thoughts or actions in a very small number of people. Call your doctor right away if you have new or worsening depression, suicidal thoughts or actions, or unusual changes in mood or behavior. Lyrica may cause swelling of your hands, legs and feet. Some of the most common side effects of Lyrica are dizziness and sleepiness. Do not drive or work with machines until you know how Lyrica affects you. Other common side effects are blurry vision, weight gain, trouble concentrating, dry mouth, and feeling high. Also, tell your doctor right away about muscle pain along with feeling sick and feverish, or any changes in your eyesight including blurry vision or any skin sores if you have diabetes. You may have a higher chance of swelling, hives or gaining weight if you are also taking certain diabetes or high blood pressure medicines. Do not drink alcohol while taking Lyrica. You may have more dizziness and sleepiness if you take Lyrica with alcohol, narcotic pain medicines, or medicines for anxiety. If you have had a drug or alcohol problem, you may be more likely to misuse Lyrica. Tell your doctor if you are planning to father a child. Talk with your doctor before you stop taking Lyrica or any other prescription medication.
Please see Important Facts Brief Summary on adjacent page. To learn more visit www.lyrica.com or call toll-free 1-888-9-LYRICA (1-888-959-7422). You are encouraged to report negative side effects of prescription drugs to the FDA. 2009 Pzer Inc. All rights reserved. PBP00371A Visit www.FDA.gov/medwatch or call 1-800-FDA-1088.
IMPORTANT FACTS
IMPORTANT SAFETY INFORMATION ABOUT LYRICA
LYRICA may cause serious, even life threatening, allergic reactions.
Stop taking LYRICA and call your doctor right away if you have any signs of a serious allergic reaction: Swelling of your face, mouth, lips, gums, tongue or neck Have any trouble breathing Rash, hives (raised bumps) or blisters
(LEER-i-kah)
BEFORE STARTING LYRICA, continued
Like other antiepileptic drugs, LYRICA may cause suicidal thoughts or actions in a very small number of people, about 1 in 500.
Call your doctor right away if you have any symptoms, especially if they are new, worse or worry you, including: New or worsening depression Suicidal thoughts or actions Unusual changes in mood or behavior Do not stop LYRICA without first talking with your doctor.
Avandia (rosiglitazone)*, Avandamet (rosiglitazone and metformin)* or Actos (pioglitazone)** for diabetes. You may have a higher chance of weight gain or swelling of your hands or feet. Narcotic pain medicines (such as oxycodone), tranquilizers or medicines for anxiety (such as lorazepam). You may have a higher chance for dizziness and sleepiness. Any medicines that make you sleepy
POSSIBLE SIDE EFFECTS OF LYRICA

LYRICA may cause serious side effects, including:
See Important Safety Information About LYRICA. Muscle problems, pain, soreness or weakness along with feeling sick and fever Eyesight problems including blurry vision Weight gain. Weight gain may affect control of diabetes and can be serious for people with heart problems. Feeling high If you have any of these symptoms, tell your doctor right away.
LYRICA may cause swelling of your hands, legs and feet.

This swelling can be a serious problem with people with heart problems.
LYRICA may cause dizziness or sleepiness.

Do not drive a car, work with machines, or do other dangerous things until you know how LYRICA affects you. Ask your doctor when it is okay to do these things.
The most common side effects of LYRICA are:

Dizziness Trouble concentrating Blurry vision Swelling of hands and feet Weight gain Dry mouth Sleepiness If you have diabetes, you should pay extra attention to your skin while taking LYRICA and tell your doctor of any sores or skin problems.
ABOUT LYRICA
LYRICA is a prescription medicine used in adults 18 years and older to treat:
Pain from damaged nerves that happens with diabetes or that follows healing of shingles Partial seizures when taken together with other seizure medicines Fibromyalgia (pain all over your body)
Who should NOT take LYRICA:

Anyone who is allergic to anything in LYRICA
HOW TO TAKE LYRICA

Do:
Take LYRICA exactly as your doctor tells you. Your doctor will tell you how much to take and when to take it. Take LYRICA at the same times each day. Take LYRICA with or without food.
BEFORE STARTING LYRICA

Tell your doctor about all your medical conditions, including if you: Have had depression, mood problems or suicidal thoughts or behavior Have or had kidney problems or dialysis Have heart problems, including heart failure Have a bleeding problem or a low blood platelet count Have abused prescription medicines, street drugs or alcohol in the past Have ever had swelling of your face, mouth, tongue, lips, gums, neck, or throat (angioedema) Plan to father a child. It is not known if problems seen in animal studies can happen in humans. Are pregnant, plan to become pregnant or are breastfeeding. It is not known if LYRICA will harm your unborn baby. You and your doctor should decide whether you should take LYRICA or breast-feed, but not both. Tell your doctor about all your medicines. Include over-thecounter medicines, vitamins, and herbal supplements. LYRICA and other medicines may affect each other causing side effects. Especially tell your doctor if you take: Angiotensin converting enzyme (ACE) inhibitors. You may have a higher chance for swelling and hives.
Dont:
Drive a car or use machines if you feel dizzy or sleepy while taking LYRICA. Drink alcohol or use other medicines that make you sleepy while taking LYRICA. Change the dose or stop LYRICA suddenly. You may have headaches, nausea, diarrhea, or trouble sleeping if you stop taking LYRICA suddenly. Start any new medicines without first talking to your doctor.
NEED MORE INFORMATION?

Ask your doctor or pharmacist. This is only a brief summary of important information. Go to www.lyrica.com or call 1-866-459-7422 (1-866-4LYRICA).
Uninsured? Need help paying for Pfizer medicines? Pfizer has programs that can help. Call 1-866-706-2400 or visit www.PfizerHelpfulAnswers.com.
PARKEDAVIS, Division of Pfizer Inc., New York, NY 10017 *Avandia and Avandamet are registered trademarks of GlaxoSmithKline. Rx only a registered Industries, Ltd., and 2009 Pfizer Inc. All rights reserved. Printed in the USA. ** Actos isunder licensetrademark of Takeda ChemicalsAmerica, Inc., and is used by Takeda Pharmaceuticals of Version April 2009 Eli Lilly and Co.
COOK SMART
menu savers
lemon chicken tortellini
PREP: 15 MIN. COOK: 25 MIN. YIELD: 6 SERVINGS
Lorraine Caland // THUNDER BAY, ON
1.64*
I like to keep leftover chicken on hand in the freezer to make this.
pennywise pasta
Time-saving frozen pasta is a shortcut worth considering, even on a tight budget
gnocchi alfredo
Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1 Tbsp. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir $ for 1-2 minutes or until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm. Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.
1 pkg. (19 oz.) frozen cheese tortellini 1 lb. boneless skinless chicken breasts, cut into 1-in. pieces 2 Tbsp. butter 1/2 small sweet red pepper, julienned 2 garlic cloves, minced 3 cups reduced-sodium chicken broth, divided 1/3 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. pepper 2 tsp. grated lemon peel 1/2 tsp. hot pepper sauce, optional 1 pkg. (6 oz.) fresh baby spinach 6 Tbsp. shredded Parmesan cheese Cook tortellini according to package directions. Meanwhile, in a large skillet, saute chicken in butter until no longer pink. Remove and keep warm. In same pan, cook red pepper until crisp-tender. Add garlic; cook 1 minute longer. Add 2 cups broth; bring to a boil. Combine flour, salt, pepper and
Frozen gnocchi gives you a head start on this flavorful dish. Even with that convenience, the cost is reasonable.
JESSICA SILVA EAST BERLIN, CT
Jessica Silva // EAST BERLIN, CT
2.85*
2 lbs. frozen potato gnocchi 3 Tbsp. butter, divided 1 Tbsp. plus 1-1/2 tsp. all-purpose flour 1-1/2 cups milk 1/2 cup grated Parmesan cheese Dash ground nutmeg 1/2 lb. sliced baby portobello mushrooms Minced fresh parsley, optional
remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken, lemon peel and pepper sauce if desired. Add spinach; cook just until wilted. Drain pasta; toss with sauce. Sprinkle with cheese.
costs are per serving
tasteofhome.com_35
COOK SMART
eat, shrink & be merry
BY JANET & GRETA PODLESKI
ooh-la-la-sagna!
Our takes on this classic cut time and calories
The ultimate, crowd-pleasing comfort food, lasagna is loved by just about everyone! But making lasagna takes time and effort, and can be tough on the waistline when loaded with fatty meats and cheeses. These superdelicious lasagnas use time-saving shortcuts to simplify the cooking process and, even though theyre packed with flavor, they wont pack on the pounds!
roasted chicken lasagna with ricotta and spinach

PREP: 40 MIN. BAKE: 45 MIN. + STANDING YIELD: MAKES 8 SERVINGS
Using a store-bought, fully cooked rotisserie chicken and jarred pasta sauce helps speed up whats traditionally a time-consuming, labor-intensive recipe.
1 cup light (5%) ricotta cheese 1 cup low-fat (1%) cottage cheese 1/2 pkg. (5 oz.) frozen spinach, thawed, squeezed dry and chopped
1 egg 1/2 tsp. dried oregano 1/8 tsp. freshly ground black pepper 12 uncooked whole wheat lasagna noodles 1 small fully cooked rotisserie chicken 4 cups chunky vegetable pasta sauce 1 cup crumbled light feta cheese (4 oz.) 1-1/2 cups packed shredded light mozzarella cheese (6 oz.) 1/4 cup chopped black olives 2 Tbsp. chopped fresh parsley (optional)
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and black pepper. Cover and refrigerate until ready to use. Prepare lasagna noodles according to package directions. Drain. Rinse with cold water and drain again. Set aside. While noodles are boiling, remove skin from chicken and chop meat into bite-sized pieces. You should end up with about 3-1/2 cups chicken. Set aside. Spray a 9-in. x 13-in. baking pan with cooking spray. To assemble lasagna, spoon 1 cup sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and 1 crosswise, over sauce. Top noodles with another 1 cup sauce, followed by 1/3 chicken, 1/3 feta, 1/3 mozzarella and 1/3 olives. Arrange 4 more noodles over top, followed by 1 cup sauce, 1/3 chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella and olives. Sprinkle parsley over top. Cover loosely with foil and bake at 375F for 40 minutes. Remove foil and bake for 5 more minutes. Let stand for 10 minutes before serving.
PER SERVING: 444 calories, 13.5 g total fat (6 g saturated fat), 40 g protein, 40 g carbohydrate, 6.6 g fiber, 105 mg cholesterol, 847 mg sodium
36_tasteofhome.com
RETURN TO SLENDER!
Think youre a dietary saint because youve been drizzling fat-free dressing on your salad? We hate to put a crimp in your halo, but the latest research shows that no fat might be no goodand were not talkin flavor, either. Nope, were talkin vitamins, minerals and nutrients, and how your body absorbs them from the foods you eat. Turns out that some of the healthy stuff in vegetables, like beta-carotene, lycopene and even calcium, can only be absorbed in the presence of fat. That doesnt mean you should soak your salad with vats of full-fat dressing or saute veggies in gobs of butter. Its all about balance and moderation. To get the most nutritional bang for your buck, top your naked salad with reduced-fat dressing or add some olive oil, a sprinkling of nuts, some reduced-fat cheese or sliced avocado. If you wanna dress for success, a little fatll do ya!
POP QUIZINE
The ancient Egyptians recommended a concoction of half an onion mixed with beer foam as a method of... a. Warding off death b. Repelling insects c. Neutralizing bad breath d. Preventing a mummys hair from turning gray S.O.S. pads, the pre-soaped scrubbers used to clean pots, were invented in 1917. S.O.S. stands for... a. Soapy Oven Scrapers b. Suds or Salmonella c. Stinky Odor Stoppers d. Save Our Saucepans
mexican lasagna with chicken, corn & black beans

PREP: 35 MIN. BAKE: 45 MIN. + STANDING YIELD: MAKES 8 SERVINGS
Using whole-wheat tortillas in place of lasagna noodles means no boiling, no fuss, no muss! And instead of making a tomato sauce from scratch, weve cut prep time by combining jarred pasta sauce with salsa and cilantro, which makes this layered casserole super-Mexy!
1-1/2 lbs. extra-lean ground chicken (see tip below) 1 cup each diced red onions and diced green bell pepper 2 tsp. minced garlic 1 cup canned black beans, drained and rinsed 1 cup diced tomatoes 1/2 cup frozen or canned corn 1-1/2 tsp. chili powder 1 tsp. ground cumin 2 cups of your favorite tomato pasta sauce 1 cup medium salsa 1/4 tsp. freshly ground black pepper 2 Tbsp. minced fresh cilantro 4 large or 8 small whole wheat flour tortillas 1-1/2 cups packed shredded light old (sharp) cheddar cheese (6 oz.) 1 cup light (3% or 5%) sour cream 1/4 cup chopped green onions Preheat oven to 375F. Spray a 9-in. x 13-in. casserole dish with cooking spray and set aside. In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as its cooking.
Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 more minutes, stirring occasionally. Stir in cilantro and remove from heat. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes. Let lasagna stand for at least 10 minutes before serving. Top each piece with a dollop of sour cream and some chopped green onions.
PER SERVING: 319 calories, 7.9 g total fat (3.7 g saturated fat), 31 g protein, 30 g carbohydrate, 5.5 g fiber, 73 mg cholesterol, 749 mg sodium.
HANDY TIP
If you prefer, you can substitute extra-lean ground beef for the ground chicken, and Monterey Jack cheese for the cheddar.
They say figures dont lie, but girdles sure condense the truth!
BUY THE COOKBOOK THAT WILL CHANGE YOUR LIFE! Over a half million families who bought Eat, Shrink & Be Merry agree, these recipes are fun, delicious and incredibly healthy. Our Test Kitchen experts are still raving about the books great-tasting food, and theyre hard to impress. ORDER NOW at ShopTasteofHome.com or call 1-800/717-9011.
ANSWERS: A) APPARENTLY, ITS EFFECTIVENESS WASNT VERY IMPRESSIVE, AS RESEARCH INDICATES THAT ALL ANCIENT EGYPTIANS ARE, IN FACT, DEAD; D) ED COX OF SAN FRANCISCO CREATED S.O.S. PADS DURING THE FIRST WORLD WAR.
tasteofhome.com_37
COOK SMART
cooking school
sour cream peach pecan pie

MORE!
This was the first contest Ive ever entered, and it was a wonderful experience!
Pastry for single-crust pie (9 inches) 4 cups sliced peeled peaches 2 tablespoons peach preserves 1 cup sugar 1 cup (8 ounces) sour cream 3 egg yolks 1/4 cup all-purpose flour 1 teaspoon vanilla extract
TOPPING:
Sherrell Dikes
HOLIDAY ISLAND, AR
1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup sugar 3 tablespoons chopped pecans 1 teaspoon ground cinnamon 1/4 cup cold butter Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Bake at 425 for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust to prevent overbrowning. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cool on a wire rack for 1 hour. Store in the refrigerator.
a slice of heaven
Arkansas baker wins $2,500 in
Great American Pie Show

hat do people say about Sherrell Dikes Sour Cream Peach Pecan Pie? Usually they ask, Can I have more? Sherrell says. Her luscious recipe recently took First Place in the Great American Pie Show, sponsored by Taste of Home and the Branson (MO)/ Lake Area Chamber of Commerce. Results were announced during the Taste of Home Cooking School, held in Branson in conjunction with the contest. When our delicious Southern peaches were in season, a friend asked me to make a peach pie, recalls Sherrell, from Holiday Island, AR. I didnt have a favorite recipe, so I looked over a few and decided to doctor up the basic. It was good medicine! A panel of judges, headed by the Today shows Al Roker, voted Sherrells recipe the best from among more
than 1,000 entered in the contest. Sherrell and 11 other semifinalists traveled to Branson to prepare their pies for the judges. My husband, Jim, and our two teenage sons were good guinea pigs while I practiced trying to make my pie perfect for the show, Sherrell says. Im a big fan of Taste of Home and thrilled that my recipe is in the magazine!
PIECE OF PIE Youll find all 12 semifinalist recipes at tasteofhome.com/ pieshow
Winner Sherrell Dikes (in red apron) is congratulated by TOH Food Director Diane Werner (left), Cooking School Director Sandy Bloom and Al Roker.
38_tasteofhome.com
CONTEST
5 ingredient
high five!
YOU COULD BE NEXT!
TURN THE PAGE TO ENTER OUR NEXT RECIPE CONTEST >>
What can you make with just five ingredients? Fabulous dishes, thats what! From appetizers and entrees to desserts and drinks, this issues contest winners show that taking five translates to delicious eating!
THE WINNERS ARE

GRAND PRIZE$500 Tanya Reid // WINSTON-SALEM, NC
2ND PLACE$300
Carole Resnick //
CLEVELAND, OH
3RD PLACE$150
Donna Lamano //
OLATHE, KS
CONTEST WINNER
OUR NEXT CONTEST!

CHOICE CHICKEN
Chicken is the little black dress of the culinary world. You can dress it up or dress it down, and everyone loves it. So what do you do with this popular supper standby? Wed love to see what youve got for our next contestChicken Champs! So dont be a chicken. Enter now, and you could win $500 for 1st place, $300 for 2nd or $150 for 3rd. Nine runners-up will receive the latest Contest Winning Annual Recipes cookbook.
ENTER
blue-ribbon ribs
There is nothing like a good barbecue sauce, especially when you make it in January!
Tanya Reid // WINSTON-SALEM, NC
Tanya Reid spends her days doing research and experiments in a lab. When shes in her kitchen, she does the same thing. I spend a lot of time searching cookbooks, magazines and Web sites for something new to spark my interest, says Tanya, a medical researcher from WinstonSalem, NC. If she cant find the perfect recipe, she makes her own. Take Tanyas baby back ribs. The first time she made them, she looked for tips on cooking ribs. Then, I did what every good cook does, I made a barbecue sauce with what I had on hand. The result was Secrets in the Sauce BBQ Ribs. Says Tanya, Youd never guess those few ingredients would taste so good together. Our judges agreed, awarding her lip-smacking recipe the Grand Prize in our 5-Ingredient contest. Its simple, fast, delicious and feeds a bunch. Did I mention versatile? You can use the sauce a million ways, she adds. Tanya didnt get excited about cooking until she met her husband, Greg. As I learned how ingredients work together, being in the kitchen became one of my favorite pastimes. I cook as often as I can for Greg and our daughter, Sophie, 2-1/2. Tanya says her specialty is desserts, but its her ribs that everyone will be asking for now!
TANYAS TIP
Serve plenty of bread to soak up the tasty sauce left on your plate.
HERES WHAT WERE LOOKING FOR:

Mouthwatering main dishes featuring whole chickens, chicken breasts, legs, thighs, wings or ground chicken Mexican, Asian, Italian and other enticing ethnic options Classics like chicken salad, fried chicken, chicken noodle soup and other traditional favorites And dont forget savory appetizers and sandwiches
ENTRY DEADLINE IS
October 16, 2009

Winners will be announced in the June/July 2010 issue.
YOU COULD WIN $500!

Visit tasteofhome.com/ recipecontests today to enter!
40_tasteofhome.com
secrets in the sauce bbq ribs

Tanya Reid
WINSTON-SALEM, NC
grilled shrimp with apricot sauce

Carole Resnick
CLEVELAND, OH
A sweet, rich sauce makes these ribs so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum!
Succulent, bacon-wrapped shrimp get an extra flavor burst from the chunky, sweet-hot sauce. Served on skewers, they make a tasty addition to a summer meal.
grand prize
2nd prize
turtle praline tart

Kathy Specht
CAMBRIA, CA
chipotle sweet potatoes

Kim Jones
MOUNT JULIET, TN
This rich dessert is my own creation, and Im very proud of it. Its easy enough to make for everyday but special enough to serve guests or take to a potluck.
Tired of the same old sweet potato recipe? Try this spicy-sweet side. Its a great way to add this nutritious veggie to your diet any time of year.
3rd prize
runner up
GR ILLED S HR IMP W ITH APRICOT SAU CE
S ECR ET S IN T HE SAUCE BBQ RIBS
PREP/TOTAL TIME: 30 MIN. YIELD: 4 SKEWERS (2/3 CUP SAUCE)
PREP: 10 MIN. COOK: 6 HOURS YIELD: 5 SERVINGS
1/2 cup apricot preserves 2 Tbsp. apricot nectar 1/4 tsp. ground chipotle powder
//
12 uncooked large shrimp, peeled and deveined 6 slices Canadian bacon, halved
2 racks pork baby back ribs (about 4-1/2 lbs.) 1-1/2 tsp. pepper 2-1/2 cups barbecue sauce
3/4 cup cherry preserves 1 Tbsp. Dijon mustard 1 garlic clove, minced
In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving. Thread shrimp and bacon onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.
//
Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.
tasteofhome.com
CHIPOTLE SW EET POTATOES TURTLE PR ALIN E TART
tasteofhome.com
PREP: 35 MIN. + CHILLING YIELD: 16 SERVINGS
3 large sweet potatoes (about 2-1/2 lbs.), peeled and cut into 1/2-in. cubes 1 cup balsamic vinaigrette, divided 1/4 tsp. salt
1/4 tsp. pepper 1/3 cup minced fresh cilantro 3 Tbsp. honey 2 chipotle peppers in adobo sauce, minced
1 refrigerated pie pastry 36 caramels 1 cup heavy whipping cream, divided
3-1/2 cups pecan halves 1/2 cup semisweet chocolate chips
//
//
Place sweet potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400 for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl. In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat.
Nutrition Facts: 3/4 cup equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 357 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.
On a lightly floured surface, unroll pastry. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown. In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. In a small microwave-safe bowl, melt chips; drizzle over filling. Cover and refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart.
tasteofhome.com 42_tasteofhome.com
tasteofhome.com
glazed pork chops

Sondra Warson
MADRID, IA
sparkling kiwi lemonade

Emily Seidel
AINSWORTH, NE
Ive served these tasty pork chops for birthdays, Easter dinner and for no special reason at all. The recipe is easy to double or even triple to feed a crowd.
Keep some kiwi ice cubes in the freezer so theyre ready whenever you crave a tall glass of this dressed-up summertime favorite.
runner up
runner up
chicken with rosemary butter sauce

Connie McDowell
GREENWOOD, DE
chicken enchilada bake

Melanie Burns
PUEBLO WEST, CO
This simply elegant entree requires a minimum of effort but will win you kudos from your family or guests. Youll love the mellow sauce!
Your family is going to gobble up this cheesy, Southwestern chicken bakeand will ask for it again and again. Its real comfort food!
runner up
runner up
SPARK LING K IWI LEMONAD E
PREP: 20 MIN. + FREEZING YIELD: 6 SERVINGS
GLAZED PORK CHOPS
PREP: 10 MIN. + MARINATING YIELD: 4 SERVINGS
GRILL: 10 MIN.
8 medium kiwifruit, peeled, divided 3/4 cup sugar
3/4 cup lemon juice 1 liter carbonated water
2/3 cup apricot preserves 1/2 cup Italian salad dressing
2 Tbsp. Dijon mustard 4 boneless pork loin chops (1 in. thick and 6 oz. each)
//
Slice two kiwi into small pieces. Place in ice cube trays and fill with water. Freeze. Cut remaining kiwi into fourths; place in a food processor. Cover and process until smooth. Strain; discard pulp. In a 2-qt. pitcher, stir sugar and lemon juice until sugar is dissolved. Stir in kiwi puree. Refrigerate until chilled. Just before serving, stir in carbonated water. Serve over kiwi ice cubes.
//
In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Coat grill rack with cooking spray before starting the grill. Drain pork chops and discard marinade. Grill, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160, basting frequently with reserved marinade.
tasteofhome.com
CHICKEN ENCHILADA BAKE CHICKEN WITH ROS EMARY // BUT TER SAU CE
tasteofhome.com
PREP: 20 MIN. BAKE: 50 MIN. + STANDING YIELD: 10 SERVINGS
4-1/2 cups cubed cooked rotisserie chicken 1 can (28 oz.) green enchilada sauce 1-1/4 cups (10 oz.) sour cream
9 corn tortillas (6 in.), cut into 1-1/2-in. pieces 4 cups (16 oz.) shredded Monterey Jack cheese
4 boneless skinless chicken breast halves (4 oz. each) 4 Tbsp. butter, divided 1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream 1 Tbsp. minced fresh rosemary
//
In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers. Cover and bake at 375 for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.
In a large skillet over medium heat, cook chicken in 1 Tbsp. butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm. Add wine to the pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.
tasteofhome.com
cider mushroom brisket

Colleen Weston
DENVER, CO
strawberry & wine sorbet

Donna Lamano
OLATHE, KS
Apple juice and gingersnaps give an autumn feel to this tender, slow-cooked brisket. Its quick to prep, and the mouthwatering aroma will linger for hours.
Bright and refreshing, this grown-up treat tastes like youre biting into a just-picked strawberry. White wine and lemon juice enhance its not-too-sweet flavor.
runner up
runner up
roasted garlic & tomato spread

Tara McDonald
KANSAS CITY, MO
gooey chocolate cookies

Angela Bailey
SAN PIERRE, IN
Bold flavors and a creamy consistency make this spread a crowd-pleaser. Serve it warm or chilled with pita chips, crackers or breads.
These soft and chewy cookies couldnt be easier to make. Jazz them up with a chocolate kiss in the center, or substitute a different flavor of cake mix.
runner up
runner up
S TRAW BERRY & WINE // SOR BET
CID ER MUS HROOM BRISK ET
PREP: 20 MIN. + FREEZING YIELD: 1 QUART
3/4 cup sugar 1/2 cup water 1-1/2 lbs. fresh strawberries, hulled
1 cup white wine 1/2 cup honey 1/4 cup lemon juice
1 fresh beef brisket (6 lbs.) 2 jars (12 oz. each) mushroom gravy 1 cup apple cider or juice
1 envelope onion mushroom soup mix 6 gingersnap cookies, crushed
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool. Place the remaining ingredients in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.
Nutrition Facts: 2/3 cup equals 254 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 59 g carbohydrate, 2 g fiber, 1 g protein.
//
Cut brisket into thirds; place in a 5- or 6-qt. slow cooker. In a large bowl, combine the gravy, cider, soup mix and cookie crumbs; pour over beef. Cover and cook on low for 6-8 hours or until meat is tender. Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired.
Editors Note: This is a fresh beef brisket, not corned beef.
tasteofhome.com
GOOEY CHOCOLATE // COOKIES ROAST ED GARLIC & TOMATO // SPR EAD
tasteofhome.com
PREP: 15 MIN. + CHILLING YIELD: 4-1/2 DOZEN
BAKE: 10 MIN./BATCH
PREP: 45 MIN. + COOLING YIELD: 1-1/2 CUPS
1 pkg. (8 oz.) cream cheese, softened 1/2 cup butter, softened 1 egg
1 tsp. vanilla extract 1 pkg. (18-1/4 oz.) chocolate cake mix
2 whole garlic bulbs 3 tsp. olive oil, divided 3 plum tomatoes, quartered
1 carton (8 oz.) spreadable chive and onion cream cheese 1/4 tsp. Italian seasoning 1/4 tsp. salt
In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours. Roll rounded tablespoonfuls of dough into balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts: 1 cookie equals 69 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 90 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 tsp. oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil. Bake at 425 for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.
tasteofhome.com
milk
(please)
Better have it handyhands will be in the cookie jar often if its filled with these reader faves
CHOCOLATE LOVERS DREAM COOKIES
chocolate lovers dream cookies

PREP: 15 MIN. BAKE: 15 MIN./BATCH YIELD: 3-1/2 DOZEN
MY KIDS FAVORITE COOKIES
When my daughter was 15, she won first prize in the cookie division of a local chocolate festival with this recipe.
Paula Zsiray // LOGAN, UT
PAPAS SUGAR COOKIES
Paula Zsiray // LOGAN, UT
6 Tbsp. canola oil 1/4 cup butter, softened 3/4 cup packed brown sugar 1/2 cup sugar 2 eggs 1 tsp. vanilla extract 1-1/4 cups all-purpose flour 1/2 cup baking cocoa 1/4 tsp. baking powder 1 cup vanilla or white chips 1 cup semisweet chocolate chips In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350 for 10-12 minutes or until lightly browned. Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks.
EDITORS NOTE: This recipe was tested with
my kids favorite cookies

PREP: 15 MIN. BAKE: 10 MIN./BATCH YIELD: 5 DOZEN
Hersheys premier baking pieces.
papas sugar cookies

PREP: 20 MIN. + CHILLING BAKE: 10 MIN./BATCH YIELD: 8 DOZEN
Ardys Smith // PALO ALTO, CA

Whenever I made these cookies for my sons when they were kids, it was a challenge to keep them away from the kitchen until the cookies cooled.
Lee Doverspike
NORTH RIDGEVILLE, OH
1 cup butter, softened 1/2 cup sugar 1/2 cup packed brown sugar 1 egg 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1-1/2 cups quick-cooking oats 1 cup flaked coconut 5 milk chocolate candy bars (1.55 oz. each)
TOH FIELD EDITOR
1 cup butter, softened 1 cup canola oil 1 cup sugar 1 cup confectioners sugar 2 eggs 2 Tbsp. butter flavoring 1 Tbsp. grated orange peel 1 Tbsp. vanilla extract 5-1/2 cups all-purpose flour 1/4 cup ground macadamia nuts 1-1/2 tsp. baking soda 1 tsp. salt
My grandchildren love these crisp sugar cookies.You can dress them up with colorful sprinkles or a fancy cookie cutter.
Lee Doverspike
NORTH RIDGEVILLE, OH
1 tsp. cream of tartar 1 tsp. ground cinnamon Additional granulated sugar In a large bowl, beat butter, oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in butter flavoring, orange peel and vanilla. Combine flour, nuts, baking soda, salt, cream of tartar and cinnamon; gradually add to butter mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in additional sugar. Bake at 350 for 10-12 minutes or until edges begin to brown. Remove to wire racks.
tasteofhome.com_49
CHOCOLATE COCONUT SLICES
COLOSSAL BATCH OF OATMEAL COOKIES
MUNCH A BUNCH!
Satisfy your cookie cravings with 623 scrumptious sweets. From drop cookies and jam-packed sandwiches to fudgy brownies and delicate shortbreads, Taste of Home Cookies has recipes that fit every occasion! This beautiful 384-page collection will be available September 17, wherever books are sold.
colossal batch of oatmeal cookies

PREP: 20 MIN. BAKE: 10 MIN./BATCH YIELD: ABOUT 13-1/2 DOZEN
Lisa Cooper // PARIS, TX

I divide this dough into thirds and make three typesone with chocolate chips and nuts, one with raisins and one with butterscotch chips.
Every year, I make lots of cookies for friends and family. These little goodies taste just like a Mounds bar.
Linda Kappelt // LINESVILLE, PA
chocolate coconut slices

PREP: 25 MIN. + CHILLING BAKE: 10 MIN./BATCH YIELD: ABOUT 3 DOZEN
MORE!
Linda Kappelt // LINESVILLE, PA
In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in the egg, chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour. In another bowl, combine cream cheese and vanilla. Stir in coconut and nuts until blended. Refrigerate for 1 hour. Shape dough into an 8-1/2-in. x 6in. rectangle. Shape filling into an 81/2-in. log; place on dough. Wrap dough around filling, sealing the seam. Wrap in plastic wrap and refrigerate for 2-3 hours or until firm. Cut into 1/4-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 375 for 1012 minutes or until set. Remove to wire racks.
COOKIES GALORE
For hundreds of additional cookie recipes to satisfy your sweet tooth, visit tasteofhome. com/cookie
6 Tbsp. butter, softened 1 cup confectioners sugar 1 egg 2 squares (1 oz. each) unsweetened chocolate, melted and cooled 3 tsp. vanilla extract 1-1/2 cups all-purpose flour 1/2 tsp. baking soda
FILLING:
2 cups butter, softened 3/4 cup butter-flavored shortening 3-1/4 cups packed brown sugar 1-1/4 cups sugar 5 eggs 2/3 cup buttermilk 4 tsp. vanilla extract 6 cups quick-cooking oats 5-3/4 cups all-purpose flour 1 Tbsp. baking soda 2-1/2 tsp. salt 1 pkg. (10 to 11 oz.) butterscotch chips 1 cup chopped pecans In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375 for 10-12 minutes or until golden brown. Remove to wire racks.
1/3 cup cream cheese, softened 1 tsp. vanilla extract 1 cup flaked coconut 1/2 cup finely chopped pecans
50_tasteofhome.com
its hip to be
neapolitan krispie bars

PREP: 15 MIN. COOK: 30 MIN. YIELD: 1 DOZEN
SQUARE!
Who knew that mentioning Rice Krispies Treats at a TOH planning meeting would create such commotion? When Associate Food Editor Annie Rundle offered to create custom squares for this issue, the noise level in the room increased tenfold, as we all shouted out childhood memories of these classic snacks. Tasting Annies versions was even more fun!
chocolate malt krispie bars

PREP/TOTAL TIME: 25 MIN. YIELD: 2 DOZEN
cherry & almond krispie squares

PREP/TOTAL TIME: 20 MIN. YIELD: 2 DOZEN
4 cups malted milk balls, divided 1 pkg. (10 oz.) large marshmallows 3 Tbsp. butter 5 cups Rice Krispies cereal 1 cup malted milk powder, divided 2 cups (12 ounces) semisweet chocolate chips Chop 1 cup malted milk balls; set aside. In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and chopped candy. Press into a greased 13-in. x 9-in. pan. In a microwave, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Top with remaining malted milk balls. Let stand until set. Cut into squares.
1 pkg. (10 oz.) large marshmallows 3 Tbsp. butter 1 tsp. almond extract 6 cups Rice Krispies cereal 3 cups salted roasted almonds, divided 1-1/2 cups dried cherries, divided In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in extract. Stir in the cereal, 1 cup almonds and 1 cup cherries. Press into a greased 13-in. x 9-in. pan. Sprinkle with remaining almonds and cherries; gently press onto cereal mixture. Cool. Cut into squares.
These recipes are so easy anyone can make them without a lot of kitchen experience.
1 pkg. (10 oz.) large marshmallows, divided 3 Tbsp. butter, divided 2 cups Cocoa Krispies cereal 1/2 cup miniature semisweet chocolate chips 4 cups Rice Krispies cereal, divided 1/2 cup strawberry preserves 5 drops red food coloring, optional In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 Tbsp. butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in Cocoa Krispies and chocolate chips. Press into a greased 11-in. x 7-in. dish.
In a large saucepan, combine a third of the marshmallows and 1 Tbsp. butter. Cook and stir over medium-low heat until melted. Re Annie Rundle move from the heat; stir in 2 cups TOH TEST KITCHEN Rice Krispies. Press into dish over chocolate layer. In a large saucepan, combine remaining marshmallows and butter. Cook and stir over mediumlow heat until melted. Remove from the heat; stir in preserves and food coloring if desired. Stir in remaining cereal. Press into the dish. Cool. Cut into bars.
SHORTCUT >> To save time, microwave the butter and marshmallow mixture.
tasteofhome.com_51
$ HORTCUTS
ISSUE
(MAIN EVENT)
The meat is tender, PREP: 35 MIN. COOK: 6 HOURS and the coffee YIELD: 8 SERVINGS (2 CUPS GRAVY) and chili pow- << Jean Collier // HANFORD, CA der give this 6 medium red potatoes, dish so much cut into wedges 6 medium carrots, cut into 1-in. flavor. lengths
coffee-flavored beef roast
1 medium onion, halved and sliced 2 cups whole fresh mushrooms, quartered 2 garlic cloves, minced 1-1/2 cups brewed coffee 1 tsp. chili powder 3 Tbsp. cornstarch 1/4 cup cold water Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker. In the same skillet, saute onion in
the drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
2 beef sirloin tip roasts 1 tsp. salt, divided 1/2 tsp. pepper, divided 2 tsp. canola oil
Jean Collier (2 to 3 lbs. each)

HANFORD, CA
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TOH FIELD EDITOR
PLANNING MEALS IS A BREEZE WHEN YOU START WITH A ROAST AND A COUPLE OF OPTIONS FOR USING THE LEFTOVERS
ENCORE! ENCORE!
(ENCORE!) (ENCORE!)
cheddar french dip sandwiches

philly cheesesteak pizza

PREP: 30 MIN. BAKE: 10 MIN. YIELD: 6 SLICES
Holly Szwej // BRIDGEPORT, NY

With leftover roast beef or deli beef, it takes almost no time to make these satisfying hot sandwiches. Theyre great when you are in a hurry.
Laura McDowell // LAKE VILLA, IL

Using leftover beef and a prebaked bread shell saves time when youre in the mood for great homemade pizza.
2 cups (8 oz.) shredded provolone cheese 1 cup shredded or julienned cooked roast beef 1/3 cup pickled pepper rings 1/4 cup grated Parmesan cheese 1/2 tsp. dried oregano
1/4 cup butter, cubed 2 garlic cloves, minced 4 ciabatta rolls, split 1 cup (4 oz.) shredded cheddar cheese 1 lb. thinly sliced roast beef 1 can (14-1/2 oz.) beef broth In a small skillet, melt butter. Add garlic; saute for 1 minute. Place rolls on a baking sheet; brush cut sides with garlic butter. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. In a large saucepan, combine beef and broth; heat through. Using tongs or a slotted spoon, place beef on rolls. Serve sandwiches with remaining broth for dipping.
1 small green pepper, julienned 1 small sweet red pepper, julienned 1-3/4 cups sliced fresh mushrooms 1 small onion, halved and sliced 1-1/2 tsp. canola oil 4 garlic cloves, minced 1 prebaked Italian bread shell crust (14 oz.) 1/2 cup pizza sauce 2 oz. cream cheese, cubed
In a large skillet, saute the peppers, mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Place crust on an ungreased 12-in. pizza pan. Spread pizza sauce over crust and dot with cream cheese. Sprinkle with 1 cup provolone cheese. Top with pepper mixture, beef, pepper rings and remaining provolone cheese. Sprinkle with Parmesan cheese and oregano. Bake at 450 for 10-12 minutes or until cheese is melted.
TEST KITCHEN TIP:
To save time, pick up presliced veggies at your grocers salad bar to throw dinner together in a snap.
MARIE PARKER // TOH TEST KITCHEN
tasteofhome.com_53
(MAIN EVENT)
This tasty, tender turkey breast is the easiest ever and always perfect!
Heidi Vawdrey
RIVERTON, UT
moist & tender turkey breast

<< Heidi Vawdrey // RIVERTON, UT

1 bone-in turkey breast (6 to 7 lbs.) 4 fresh rosemary sprigs 4 garlic cloves, peeled 1 Tbsp. brown sugar 1/2 tsp. coarsely ground pepper 1/4 tsp. salt
Place turkey in a 6-qt. slow cooker. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt; sprinkle over turkey. Cover and cook on low for 4 to 6 hours or until turkey is tender.
TEST KITCHEN TIP:
A slow-cooked 6-lb. turkey breast yields about 8 cups of cooked meat.

LAURA SCHARNOTT // TOH TEST KITCHEN
(ENCORE!)
harvest turkey bread salad

Mary Beth Harris-Murphree TYLER, TX

This panzanella was created from Thanksgiving dinner leftovers one year. Its a special, unique supper thats become a family favorite.
5 cups cubed cooked turkey breast 1/4 cup minced fresh parsley 1/3 cup dried cranberries 1/3 cup chopped pecans or hazelnuts, toasted Place bread cubes in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250 for 12-15 minutes or until lightly browned. Set aside. Increase heat to 400. In a large bowl, combine the cranberry sauce, 2 Tbsp. oil, 2 Tbsp. vinegar and 1 tsp. salt. Add sweet potato and onion; toss to coat. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake for 30-40 minutes or until tender, stirring once. In a small bowl, combine thyme and pepper with the remaining oil, vinegar and salt. In a large bowl, combine the bread cubes, roasted vegetables, turkey and parsley. Drizzle with dressing and toss to coat. Sprinkle with cranberries and pecans.
8 cups cubed day-old Italian bread 1/4 cup whole-berry cranberry sauce or chutney of your choice 6 Tbsp. olive oil, divided 6 Tbsp. balsamic vinegar, divided 2 tsp. salt, divided 1 large sweet potato, peeled and cubed 1 large sweet onion, peeled and cut into wedges 2 Tbsp. minced fresh thyme 1/2 tsp. coarsely ground pepper
We like to call this dish a turkey encoreits too good to be called leftovers.
Lori Lockrey
SCARBOROUGH, ON
(ENCORE!)
turkey with curried cream sauce

<< Lori Lockrey // SCARBOROUGH, ON

2 Tbsp. butter 2 Tbsp. all-purpose flour 1/2 tsp. curry powder 1 cup chicken broth 1/4 cup milk 1 small yellow summer squash, sliced 1 small zucchini, sliced 1/2 small onion, thinly sliced 2 tsp. canola oil 2 cups cubed cooked turkey breast 1/2 tsp. grated lemon peel Hot cooked rice 3 Tbsp. chopped cashews In a small saucepan, melt butter; stir in flour and curry until smooth. Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside. In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.
LORIS TIP:
I mix the curry with a teaspoon of cold water before adding it to the hot ingredients so it wont clump.
SHORTCUT >> To save time, instead of cutting and baking bread cubes, purchase Texas toast croutons at the store.
tasteofhome.com_55
ConAgra Foods, Inc. All Rights Reserved.
PAM HELPS YOU PULL IT OFF
MIX&MATCH
BURGER
BAR
PUT TOGETHER SOME CREATIVE TOPPINGS, ADD SOME IRRESISTIBLE PATTIES, AND YOUR NEXT BURGER PARTY WILL BE ONE THAT ALL YOUR GUESTS WILL WANT A BITE OF!
MIX&MATCH
best bet burgers
In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into six patties. Grill, covered, over medium heat 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear. Serve on buns with your favorite toppings.
GRILL IT!
When making patties, handle meat as little as possible. Lightly shape them, without compressing the meat, to allow the juices to flow. Theyll also cook more evenly.
buffalo burger topping

Lucy Meyring // WALDEN, CO

A well-seasoned classic, this foolproof burger will make your mouth water as soon as it hits the grill!
Michael Cohen // LOS ANGELES, CA

Blue cheese lovers will appreciate this zippy topping, a take on buffalo wings.
2 eggs, beaten 1 Tbsp. prepared mustard 1 Tbsp. chili sauce 2 tsp. Worcestershire sauce 1 small onion, finely chopped 1 tsp. seasoned salt 1 garlic clove, minced 2 lbs. ground beef 6 hamburger buns, split
TOP IT!
Cobb salad toppingcooked bacon strips, crumbled blue cheese, tomato and avocado slices
2 Tbsp. butter, softened 2 Tbsp. brown sugar 3/4 cup mayonnaise 1/4 cup Louisiana-style hot sauce 1 celery rib, finely chopped 6 Tbsp. crumbled blue cheese In a small bowl, beat butter and brown sugar until light and fluffy. Add mayonnaise and hot sauce; beat until smooth. Chill until serving. Spoon onto your favorite burger; top with celery and cheese.
58_tasteofhome.com
TOH FIELD EDITOR
MIX&MATCH
greek chickpea & walnut burgers
PREP: 30 MIN. + CHILLING GRILL: 10 MIN. YIELD: 5 SERVINGS
1/4 tsp. each salt and pepper 1 can (15 oz.) chickpeas or garbanzo beans, rinsed and drained 5 whole wheat hamburger buns In a food processor, combine the first 11 ingredients; cover and pulse four times. Add chickpeas; pulse until chopped. Refrigerate for at least 45 minutes. Shape chickpea mixture by 2/3 cupfuls into patties. Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 3-5 minutes on each side or until a thermometer reads 160. Serve on buns with your favorite toppings.
GRILL IT!
Avoid pressing down on the burgers with a spatula as they cook. This forces out the juices that keep the meat moist, tender and flavorful.
tzatziki topping
Jessie Apfel // BERKELEY, CA

The fresh taste of the thick, chunky Greek-style cucumber sauce complements any kind of burger patty.
Jessie Apfel // BERKELEY, CA

Even meat eaters love this easy vegetarian burger. The flavors so good you can enjoy it without the bun!
2 eggs 1/2 cup dry bread crumbs 1/2 cup chopped walnuts 1 medium carrot, shredded 1/3 cup crumbled reduced-fat feta cheese 1/4 cup coarsely chopped onion 1/4 cup Greek olives 4 sprigs fresh parsley, stems removed 1 Tbsp. lemon juice 2 garlic cloves, minced
1 cup finely chopped cucumber 1/2 cup reduced-fat plain yogurt 1/4 cup fat-free sour cream 1 Tbsp. minced fresh mint or TOP IT! Mediterraneanfeta 1 tsp. dried mint 1 Tbsp. lemon juice cheese, kalamata 1 garlic clove, minced olives, tomato, cu1/4 tsp. salt cumber, onion and 5 lettuce leaves fresh oregano 5 slices tomato For tzatziki sauce, combine the first seven ingredients; refrigerate until serving. Serve sauce on your favorite burger with lettuce and tomato.
tasteofhome.com_59
MIX&MATCH
chicken taco burgers
In a large bowl, combine the first five ingredients. Crumble chicken over mixture and mix well. Shape into four patties. Grill burgers, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 165 and juices run clear. Serve on buns with your favorite toppings.
GRILL IT!
Prevent burgers from rounding in the center by pressing your thumb in the center to make a well. Dont worry, theyll plump up as they cook.
southwest burger topping

Maria Regakis // SOMERVILLE, MA

Taco seasoning gives this moist chicken burger a Southwestern flair.
Maria Regakis // SOMERVILLE, MA

This tasty topping combination is great on the Chicken Taco Burgers, but also adds pizzazz to plain ground beef or turkey burgers.
1 egg, beaten 1/4 cup chopped onion 2 Tbsp. taco seasoning 1 garlic clove, minced 1/4 tsp. pepper 1 lb. ground chicken 4 whole wheat hamburger buns, split and toasted
TOP IT!
Germansauerkraut, aged cheddar, mustard, caraway and a rye roll or rye bread
4 slices pepper Jack cheese 1 medium ripe avocado, peeled and sliced 1 jalapeno pepper, seeded and chopped 1/2 cup salsa Top your favorite burger with cheese; cook for 1-2 minutes or until cheese is melted. Top with avocado, jalapeno and salsa.
EDITORS NOTE: When cutting hot peppers,
disposable gloves are recommended. Avoid touching your face.
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TOH FIELD EDITOR
ISSUE
$ HORTCUTS
SIMPLE & DELICIOUS FOOD EDITOR
Amy Welk-Thieding
PRODUCT:
Jenni Warren
ASSOCIATE FOOD EDITOR
PRODUCT:
Microwavable whole grain brown rice

WHY I LIKE IT:
Refrigerated linguine
WHY I LIKE IT:
Im a huge fan of refrigerated pastas because once the water is boiling, the pasta cooks for only 2 to 3 minutes and its ready to eat.
USE IN:
Kristy Martin
TEST KITCHEN ASSOCIATE
PRODUCT:
I use this quite often at home when I dont have time to cook brown rice on the stovetop. Its super with stir-fries.
USE IN:
Peggy Woodward
HEALTHY COOKING FOOD EDITOR
PRODUCT:
Egg substitute
WHY I LIKE IT:
Canned tuna
WHY I LIKE IT:
Asian Orange Beef
Creamy Prosciutto Pasta
It bakes up like eggs but contains no fat, no cholesterol and fewer calories.
USE IN:
Lemon Delight Cake
I keep water-packed tuna on hand for quick and easy weeknight sandwiches when I dont feel like cooking or am pressed for time. Its a lean protein and great for anything from casseroles to sandwiches.
USE IN:
Herbed Tuna Sandwiches
easy does it
WE ASKED A FEW OF THE TASTE OF HOME TEST KITCHEN EXPERTS TO SHARE THE CONVENIENCE FOOD THEY USE MOST WHEN COOKING AT HOME. HERE ARE THEIR PICKS, ALONG WITH RECIPES THAT USE THOSE INGREDIENTS. FIND THE RECIPES AT TASTEOFHOME.COM/PLUS
PLUS!
Wendy Stenman
COUNTRY WOMAN FOOD EDITOR
Youll find the recipes mentioned here and more Test Kitchen convenience food favorites at tasteofhome. com/plus
PRODUCT:
Frozen puff pastry

WHY I LIKE IT:
Alicia Bozewicz
ASSOCIATE FOOD EDITOR
Puff pastry is so easy to use, and the result always looks and tastes like it took a lot of effort.
USE IN:
PRODUCT:
Miniature phyllo tart shells

WHY I LIKE IT:
Fontina Asparagus Tart
The tart shells are a breeze to use. They brown well and have a nice crunch, without the hassle of phyllo dough sheets. Theyre ideal for quick appetizers and cute desserts.
USE IN:
Apple-Nut Blue Cheese Tartlets
62_tasteofhome.com
Knorr Sides. So much more than a side dish.
Looking for a quick, new meal idea? Its easy to make any number of family favorites like Chicken & Broccoli Alfredo when you start with Knorr Sides.
Every meal is an opportunity.

RECIPE: WHAT YOU NEED:
3 tbsp 1 lb cup 2 cups 1 cups cup 1 pkg margarine boneless, skinless chicken breasts, cut into cubes nely chopped red bell pepper fresh or thawed frozen broccoli orets water milk Knorr Pasta Sides Alfredo Stir in Alfredo Pasta. Cook 8 minutes. Return chicken to skillet; heat through.
STEP 3
HOW TO MAKE IT:

STEP 1
Chicken & Broccoli Alfredo

Makes 4 Servings Preparation Time: 15 minutes Cook Time: 15 minutes
Melt 1 tbsp margarine in a non-stick skillet and cook chicken thoroughly. Remove chicken and set aside. Melt remaining margarine in same skillet and cook red pepper. Stir in broccoli, water and milk. Bring to a boil.
STEP 2
For additional recipe ideas visit us at
letsmakeknorr.com
10 TIPS FOR MONEY-WISE MEALS

Personal finance expert Jean Chatzky helps you shop smart
Trying to save money and still make great meals for your family? Jean Chatzky can help. Jeans downto-earth advice has helped millions of people save money and conquer debt through her best-selling books, radio show, Web site and regular Today show appearances. Shes also a busy mom with two kids, who puts home-cooked meals on the table 5 nights a week. Here, Jean combines her kitchen know-how with her financial smarts to offer common-sense advice Taste of Home readers can bank on.
1. Shop your pantry

PLUS!
If youre like me, you load up on chicken breasts, boxed stock and other staples when theyre on sale. Its fun, thrifty and a challenge to see what you can cook up with what you already have.
JEANS FAVORITE BEANS

For Jeans popular string bean recipe, visit tasteofhome. com/plus
at the checkoutand suddenly youve spent an extra $10. Thats why I do most of my grocery shopping on-line. You pay a few dollars more in service charges but save big by sticking to a list.
4. Shop bulk sections

of health-food stores for grains, nuts, dried fruit and cereal. You can buy as much as you want, and prices tend to be more reasonable because youre not paying for brand names and flashy packaging.
2. Go frozen
Fruits and vegetables are flash frozen at the peak of freshness, so you can buy them out of season for less. They taste great, too! My string beans (see Plus! at left) are a neighborhood legend, but you can use the same technique for broccoli, spinach, whatever.
waste any. After that, I stick to the dirty dozen: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, pears, grapes, spinach, lettuce and potatoes. These items tend to be the most contaminated, so its worth splurging.
8. Coupon, coupon, coupon

With this recession, couponing has come back with a vengeance. Believe it or not, 80 percent of the coupons used in grocery stores are still found in Sunday circulars. If a weeks paper is particularly good, it can pay off to buy two copiesor ask a noncouponing neighbor for hers.
5. Make your own 100-calorie packs

I love the idea of calorie control, but not the idea of paying for it. Instead, make your own 100calorie packs when you get home from the store by separating cookies, chips, etc. into resealable plastic bags to toss into lunches.
3. Shop on-line
Each time you enter a grocery store, youre tempted by impulse buysa bag of cookies here, a box of crackers there, a pack of gum
9. Be loyal
For years, I didnt give the loyalty program at my local supermarket my actual 411. I fudged on the address. Skipped the E-mail. No more. Thats because I know my shopping patterns are used to send me offers and coupons Ill actually use.
6. Wednesday night is smorgasbord night

Or whatever you want to call it. Haul what you have out of the fridge, and let the family make their own plates. Or take a staplelike that leftover riceand turn it into a fried rice dinner.
10. Make a list

Planning your weeks meals before you hit the store saves money because you know exactly what you need to get through the weekno more, no less. Writing it down is the key to saving moneyand losing weight.
7. Know when organic is worth it

The one organic I always buy is milk, because the shelf life is considerably longer and we dont
MONEY-SAVING MEALS >>
Sign up for our Menu-Saver E-newsletter at tasteofhome.com/menusaver. Youll find economical recipes, tips and coupons.
64_tasteofhome.com
CLOSE TO HOME
C E L E B R AT I N G T H E P EO P L E A R O U N D T H E TA S T E O F H O M E TA B L E
TIP
Preserve only fresh, ripe, unspoiled produce. One rotten piece can ruin the pot.
TIP
Do not refrigerate tomatoes. If you grow your own, youll know when they were picked and where they were stored.
TIP
To save time, chop onions or peppers the day before.
By Jacqueline Deibert KLINGERSTOWN, PA
PRESERVING SUMMER
For 20 years, Ive enjoyed canning fresh produceand making family memories at the same time. When I was raising our three daughters, canning meant late hours in the kitchen. But the end result was worth it. I enjoyed it so much that my husband and I built a canning kitchen in our basement, buying much of the equipment at auctions. I usually enter a few things at our local fair and feel good when I tell my family theyre eating a blue-ribbon winner! Ive always made an effort to share my favorite spaghetti sauce or new jelly recipe with my relatives, too. Last fall, some of them said theyd like to learn the art of canning, so I planned a family canning day. Our group ranged in age from 10 to 92. We all had dutiescleaning and coring tomatoes, pushing them through the strainer, chopping vegetables and doing dishes. After almost 12 hours, we had 30 quarts of spaghetti sauce, 12 pints of salsa and 8 pints of chili sauce that the group would share! When I asked my troop of canners if they wanted to do it again this year, their answer was an enthusiastic yes.And more people have asked to join us. I think the best is yet to come.
Want to know more about canning? Visit tasteofhome.com/canning
dutch oven pork roast

June Dress // BOISE, ID
briquette scalloped potatoes

Salsa gives Moms delicious roast a zesty accent. Its so simple to make and always comes out tender and juicy. It will melt in your mouth!
Creamy and cheesy with a touch of garlic, these delicious potatoes make a great side dish for anything! Dont worry about leftoversthere wont be any.
pot of smores
cake & berry campfire cobbler

Moms easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the smores to cool so you can devour them!
This warm cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. Mom often tops each serving with a scoop of ice cream.
CLOSE TO
HOME
moms best
Moms cooking makes us feel like kings when we go camping.

Nicole Underwood (right) with her mom, June Dress
BOISE, ID
NICOLE UNDERWOOD //
My mom, June Dress, loves to cook and bake for othersand always has. Whether its preparing my brother Scotts favorite meals when hes on leave from the Air Force, or cooking Dutch oven specialties while camping with all the relatives, Mom shows her love through cooking. When Mom was a kid, shed watch my grandma cook. So Grandma put her to work in the kitchen making cookies, cakes and pies for neighborhood gatherings. I was a little older when the cooking bug hit me, and Mom had me baking bread, brownies and cinnamon rolls. Funny how history repeats itself! Mom got into Dutch oven cooking when I was a teenager. She and my dad, Mike, love camping and instilled that love in us kidsScott, my sister, Junell, and me. The whole family looked forward to our camping trips (six to eight times a year!). Sometimes, aunts, uncles and cousins joined us. Wed fish with Dad and Grandpa while Mom and Grandma fixed dinner. Once Mom realized that it didnt take a super chef to cook over coals in a Dutch oven, she went Dutch-oven crazy! Ive shared our all-time favorite recipes on the next page. We never took just one helping! We still camp as a family. My husband, Cody, and daughters Karly, 3, and Krystal, 5 months, are always ready to go! (Mom has another granddaughter, Macie, 4-1/2, and a grandson on the way.) We love making memories in the great outdoorsand eating Moms wonderful meals. Maybe its the fresh mountain air that makes the food taste so good, but I think its because Mom is such a great cook!
RECALL YOUR MOMS BEST?

Send at least four recipes and background information to editors@tasteofhome.com. If we feature your moms recipes, youll earn $75
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BR IQU ET TE SCALLOPED // POTATOES
PREP: 20 MIN. GRILL: 70 MIN. YIELD: 16 SERVINGS (3/4 CUP EACH)
DU TCH OVEN POR K ROAST
PREP: 10 MIN. GRILL: 1-1/4 HOURS YIELD: 9 SERVINGS (3 CUPS SAUCE)
5 lbs. potatoes (about 6 large), peeled and thinly sliced 3 cups (12 oz.) shredded cheddar cheese 1 large onion, chopped 1/4 cup butter, cubed
6 garlic cloves, minced 2 tsp. onion salt 1/2 tsp. salt 1/2 tsp. pepper 1 cup milk
1 boneless whole pork loin roast (3 to 4 lbs.) 1 jar (16 oz.) salsa 1 can (16 oz.) kidney beans, undrained
1/4 tsp. salt 1/4 tsp. pepper
Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil; add the pork. Combine the salsa, kidney beans, salt and pepper; pour over pork. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10-12 of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160. To check for doneness, use the tongs to carefully lift the cover.
Nutrition Facts: 4 oz. cooked pork with 1/3 cup sauce equals 248 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 445 mg sodium, 11 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover.
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CAKE & BERRY CAMPFIR E // COBBLER
PREP: 10 MIN. GRILL: 30 MIN. YIELD: 12 SERVINGS
//
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POT OF S MOR ES
2 cans (21 oz. each) raspberry pie filling 1 pkg. (18-1/4 oz.) yellow cake mix
1-1/4 cups water 1/2 cup canola oil Vanilla ice cream, optional
1 pkg. (14-1/2 oz.) whole graham crackers, crushed 1/2 cup butter, melted 1 can (14 oz.) sweetened condensed milk
2 cups (12 oz.) semisweet chocolate chips 1 cup butterscotch chips 2 cups miniature marshmallows
Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 30-40 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean. To check for doneness, use the tongs to carefully lift the cover. Serve with ice cream if desired.
//
Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips. Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover. Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover.
Editors Note: This recipe does not use eggs.
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CAMP OUT For more camping recipes and tips, visit tasteofhome.com/ camping
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cafe with a cause

I wanted to break the mold of what people expect organic food to be.
Patty Rody // PUYALLUP, WA
Stop by the Organic Comfort Food Cafe in Puyallup, WA, and youll be doing something good for your health, and for children close to home and a world away. Inspired by a mission trip to Cambodia and Vietnam, where she worked with a few orphanages, Patty Rody wanted to do more. Knowing that America is also home to needy children, Patty wanted to help local foster youth as well as international orphansproviding them Gods comfort and love, she says. Because she is also passionate about organic food, a restaurant seemed a natural way to raise funds for her mission. So, in December 2007, Patty opened the Organic Comfort Food Cafe. I wanted to break the mold of what people expect organic food to be, she says. So, in addition to traditional organic foods like pure fruit smoothies with no sugar or chemicals, we make everyday comfort food using organic and natural ingredientslike pot pies, meat loaf sandwiches and Beef Stroganoff. In my opinion, you can pay for your health by eating a natural, organic, balanced diet, or by paying health insurance deductibles and hospital bills. Patty pays employees, utilities and food costs but takes no salary herself. The cafes goal is printed on the menu, and customers return because they want to support her mission. There have been many hurdles along the way, she adds, but were doing better than ever now!
beef stroganoff
5 Tbsp. all-purpose flour, divided 1/2 tsp. salt 1 lb. boneless beef sirloin steak, cut into thin strips 4 Tbsp. butter, divided 1 cup sliced fresh mushrooms 1/2 cup chopped sweet onion 1 garlic clove, minced 1 Tbsp. tomato paste 1-1/4 cups beef broth 1 cup (8 oz.) sour cream 2 Tbsp. sherry or beef broth Hot cooked egg noodles or brown rice In a large resealable plastic bag, combine 2 Tbsp. flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 Tbsp. butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice.
EDITORS NOTE: This recipe was not tested using organic ingredients, but all ingredients listed are available in organic versions.
Available Sept. 8th! For 21 more stories about people who use their cooking skills to help others, pick up the Cooks Who Care edition of The Taste of Home Cookbook, available wherever books are sold and at ShopTasteofHome.com. The 738-page book features more than 1,300 treasured recipes. A special on-line bonus section provides an extra 301 Taste of Home recipes FREEplus 48 recipes from the 21 featured Cooks Who Care.
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PERSONAL
alaina showalter
CLOVER, SC
THIS LOW COUNTRY COOK GRILLS AT LEAST ONCE A WEEK, YEAR-ROUND. WHY? THE FABULOUS FLAVOR!
I live in Clover, SC with husband Tim (a pilot ground school instructor) and have three stepchildren and a granddaughter. We have two dogs, two cats, chickens and a stocked pond. After serving 10 years in the Navy, I got my masters degree in education and now teach seventh-grade science.
PASSIONS
Travel, camping, boating, fishing, and gardening top my list. We have a greenhouse for year-round herbs and a vegetable garden.
WHAT DO YOU LIKE ABOUT GRILLING?
QUEEN of the grill
Its so versatile and can be anything from quick and simple to decadent and elegant. I grill every meat I can think of but also most veggies and fruits. We devour grilled garden veggies several times a week in summer. But for us, grilling isnt just a summertime activityI grill every week of the year. I grill for special occasionsbut I also grill just because its Tuesday. When we entertain or have weekend guests, you can bet the grill will be fired up!
WHAT TYPE OF GRILL DO YOU USE?
My main grill is a Perfect Flame gas model. For smoking/grilling, I use a Brinkmann Electric Smoker/Grill. I use a Weber Smokey Joe when were camping or in the mood for charcoal.
CAN YOU SHARE SOME TIPS?
Get to know your grill and have

patience. It takes a while to get it seasoned and learn to control the heat. A fancy grill does not mean qualitytechnique and practice are much more important. Try grilling things other than meatportobellos, veggies (such as squash and eggplant) and fruit. Olive oil and cooking spray are your friendsthey prevent sticking and help with seasoning the grill; just learn how to control flare-ups! If using charcoal, dont rush the coalsthis just leads to food that tastes like lighter fluid. Dont wait for a holiday or special event to grill!
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TOH FIELD EDITOR
t-bones for two

Alaina Showalter // CLOVER, SC
low country grill

I learned to grill steaks from the bestmy dad! My parents preferred dry seasonings over marinades for beef. We came up with this rub after running out of one wed purchased.
This was adapted from a traditional South Carolina low country boil, which is a delicious and fun way to feed a crowd. Grilling provides more crispness and flavor.
teriyaki pineapple & pork chops

grilled snapper with caper sauce

Its hard to go wrong with fresh rosemary, pork and grilled fruit. Be sure to coat your grill rack with cooking spray, and let the chops rest a few minutes atop the spinach to allow the juices to flavor it.
On a Caribbean vacation, we enjoyed a dish similar to this, prepared by some local fishermen. Coming home with the memory of that wonderful meal, we tried to duplicate the recipe.
LOW COU NT RY GRILL
PREP: 20 MIN. GRILL: 50 MIN. YIELD: 6 SERVINGS
2 Tbsp. olive oil 1 tsp. salt, divided 1 tsp. garlic powder, divided 1 tsp. seafood seasoning, divided 12 small red potatoes, quartered
1/3 cup butter, melted 1 lb. smoked kielbasa 3 medium ears sweet corn, cut in half 1-1/2 lbs. uncooked medium shrimp, peeled and deveined
T-BONES F OR T WO
PREP: 10 MIN. + STANDING YIELD: 2 SERVINGS
GRILL: 10 MIN.
//
2 beef T-bone steaks (1 in. thick and 12 oz. each) 2 Tbsp. olive oil 1/2 cup packed brown sugar 1/2 tsp. seasoned salt
1/2 tsp. lemon-pepper seasoning 1/2 tsp. lime-pepper seasoning or additional lemon-pepper seasoning 1/4 tsp. garlic powder
In a large bowl, combine the oil with 1/4 tsp. each of salt, garlic powder and seafood seasoning. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender, turning once. Set aside and keep warm. In a small bowl, combine butter with remaining salt, garlic powder and seafood seasoning. Grill kielbasa and corn, covered, over medium heat for 10-12 minutes or until kielbasa is heated through and corn is tender, turning occasionally and basting corn with half of the butter mixture. Keep warm. Thread shrimp onto four metal or soaked wooden skewers; grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining butter mixture. Slice kielbasa into six pieces before serving. Carefully open foil from the potatoes to allow steam to escape.
//
Brush steaks with oil. Combine the remaining ingredients; rub over steaks. Let stand for 10 minutes before grilling. Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170).
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PREP: 20 MIN. + MARINATING YIELD: 4 SERVINGS GRILL: 10 MIN.
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TERIYAKI PINEAPPLE // & POR K CHOPS
PREP: 15 MIN. + MARINATING YIELD: 4 SERVINGS GRILL: 10 MIN.
GR ILLED S N APPER W IT H CAPER SAUCE
1/3 cup lime juice 1 jalapeno pepper, seeded 3 garlic cloves, peeled 1-1/4 tsp. fresh thyme leaves or 1/4 tsp. dried thyme 1 tsp. salt 1 tsp. pepper 4 red snapper fillets (6 oz. each)
SAUCE:
3 Tbsp. olive oil 2 Tbsp. water 2 tsp. red wine vinegar 1/2 cup fresh cilantro leaves 1 shallot, peeled 1 Tbsp. capers, drained 1-1/2 tsp. chopped seeded jalapeno pepper 1 garlic clove, peeled and halved 1/4 tsp. pepper
1 cup unsweetened pineapple juice 4 bone-in pork loin chops (8 oz. each) 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed 1 tsp. garlic powder
1/2 tsp. salt 1/4 tsp. pepper 1 fresh pineapple 1/2 cup teriyaki sauce 1 pkg. (9 oz.) fresh baby spinach
//
Place pineapple juice in a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain pork chops and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops. Peel and core the pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160 and pineapple is tender, basting occasionally with teriyaki sauce. Arrange spinach on a serving platter; top with pineapple and chops.
3 Tbsp. lime juice
In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill fillets, covered, over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork. Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish.
Nutrition Facts: 1 fillet with 3 Tbsp. sauce equals 272 calories, 12 g fat (2 g saturated fat), 60 mg cholesterol, 435 mg sodium, 5 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 very lean meat, 2 fat.
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Sandy Starks, Amherst Marilee Merle, Attica Rose Rodwell (rosiewny), Bergen Judy Losecco, Buffalo Nancy Breen, Canastota Sue McCormick (meamomma1), Cheektowaga Margaret Gage, Cherry Valley Michele Van Dewerker, Cherry Valley Laura Eads (laura_e), Clifton Park Rebecca Gage, Cobleskill Tiffany Wacaser (Swedemom), Cortlandt Manor Susan Stetzel (sstetzel), Gainesville Janice Arnold, Gansevoort Karen Buhr, Gasport Helen Phillips, Horseheads Rhonda Rhodes (cookqueen), Hudson Falls Cheryl Barney, Le Roy Mary Malinowski, Lee Center Frances Boise, Marion Lucia Johnson, Massena Kimberly Ludvick (xenozoe), Newburgh Linda-Ann Wargo (wargofive), North Massapequa Estelle Keefer, Olean Andrea Holcomb, Oxford Darlene Markham, Rochester Kelly Woods (darkblue0729), Schenectady Kristine Chayes, Smithtown Jeanne Harris (Mammajeane), South New Berlin Penny Sands Fersko, Staten Island Ann Winchester (anne9047), Unadilla Susan Seymour, Valatie Harmony Tardugno, Vernon Center Kathy Anderson, Wallkill
NORTH CAROLINA
Doris Taekett, Alger Bev Spain, Bellville David Klein, Berkey Diane Turner, Brunswick Sherry Masters, Cincinnati Kimberly Rice, Cincinnati Ruth Stoops, Cincinnati Shannon Arthur (ScottsGrace), Circleville Kim Wallace, Dennison Jacqueline Vetter (jackie), East Liverpool Freda Becker, Garrettsville Carole Finney, Harrisville Betty Spencer, Hopedale Catherine Dawe, Kent Aimee Shugaman, Liberty Township Linda Miller, Lowell Trudi Bobst, Lucasville Debra Dohy, Massillon Diane Shipley, Mentor Ben and Arie Coblentz, Millersburg Polly Coumos, Mogadore Marilyn Bick, Norwalk Julie Mosier, Perrysville Shirley Heston, Pickerington Eldora Willford, Plymouth Rachel Strong, Rittman Dolores Ann Thorp, Salineville Robert Breno, Stongsville Susan Kieboam (Alliea), Streetsboro Phyllis Jarman, Warren Vikki Rebholz (RebholzV), West Chester Lavonn Bormuth, Westerville Pat Waymire, Yellow Springs
OKLAHOMA
Marina Pfaff (Pfaffma), Hanover Charlotte Goldberg, Honey Grove Tina Repak, Johnstown Laura Stoltzfus, Leola Deb Moyer, Liberty Bradley Moritz, Limerick Patricia Mele, Lower Burrell Karen Kreider, Manheim June Sangrey, Manheim Janet Thomas, McKees Rocks Joyce Guth, Mohnton Marlene Barker, Monroeville Melody Mellinger, Myerstown Mary Landis, New Cumberland Elaine Anderson, New Galilee Kathy Peters, North Versailles Ann Nace, Perkasie Joyce Daubert, Pine Grove Debra Latta, Port Matilda Catherine Cremers, Pottstown Alta Rodgers, Pottstown Cherie Sechrist, Red Lion Pat Kreitz, Richland Romaine Wetzel, Ronks Darla Germaux, Saxton Amy Smith (amwheezer2), Scranton Lucinda Walker, Somerset Michelle Wise, Spring Mills Dan Albaugh, State College Cathy Thomas (Cathwhy), State College Nancy Foust (_nlfPA), Stoneboro Dolores Skrout, Summerhill Sandra Johnson, Tioga Ray Hoene, Tunkhannock
RHODE ISLAND Julie Davis, Bristol Yvette Carozza, Central Falls Marcie Louton (snorkiesmom), North Scituate Pat Medeiros, Tiverton Barbara Lynch, West Warwick SOUTH CAROLINA Ruth Marie Lyons, Aiken Kelly Ann Gray, Beaufort Alaina Showalter, Clover Brenda Leonard, Columbia Sue Gies, Custer Katherine Moss, Gaffney Lisa Varner, Greenville Jeanie Jenkins, Greenwood Ollie Jackson, Inman Claudia Grier, Lancaster Lillian Heston, Leesville Lynn Parnell, Lexington Loretta Cergol, Myrtle Beach Elizabeth Hunter, Prosperity Melanie Thurston, Williamston SOUTH DAKOTA Joan Antonen, Arlington NanCee Maynard, Box Elder Ellen Schroeder (sugarbug), Brandon Pam Hofer, Carpenter Alice Shaffer, Gregory Nina Vilhauer, Mina Maxine Smith, Owanka Annette Hill, Pierre Lisa Thomsen, Rapid City Glenda Goldade, Seneca Frances Poste, Wall Roxy Wilfahrt, Watertown TENNESSEE
TEXAS
WASHINGTON
ALBERTA
Christine Groves, Archer City Sarah Woodruff, Austin Tonya Jones, Brenham Sue Broyles, Cherokee Rhonda Cowden, Cypress Tammy Marcus (tj marcus), Cypress Denise Baumert, Dalhart Luann Carlson, El Paso Jeanne Brady, Fort Worth Julia Bushree, Georgetown Susan Garoutte, Georgetown Pat Stevens, Granbury Gay Nell Nicholas, Henderson Megan Cornwell (meganmo27), McKinney Beverly Nichols (red_savage1), Midland Linda Rainey, Monahans Ann Cousin, New Braunfels Joan Hallford (MarineMom_ Texas), North Richland Hills Mary Anne McWhirter, Pearland Penny Spearman, Pickton Marilyn Katcsmorak, Pleasanton Cathy Lemmon, Royce City Mary Lou Roberts, San Angelo Jackie Fremming, San Antonio Debbie Roppolo, San Marcos Billie Jeane Garner, Southlake
UTAH
Bonnie Waliezer, Brush Prairie Marcia McFarlane (HDMac_WA), Edgewood Carol Marty, Edmonds Janis Plagerman, Ephrata Margie Snodgrass, Gig Harbor Patricia Crandall, Inchelium Perlene Hoekema, Lynden Julie Butler (j.butler1), Puyallup Alice and Jake Weber, Ritzville Diane Sardeson, Seattle Aljene Wendling, Seattle Beverly Kearns, Selah Marian Platt, Sequim Carolyn Eastham, South Bend Nina Hall, Spokane Marty Rummel, Trout Lake Janet Brinkman, Vancouver Lila Scheer, Vancouver Janie Cooper, Waterville Tyffany Fries, Yakima
WEST VIRGINIA Lori Daniels, Beverly Cheryl Maczko, Eglon Connie Jo Hamilton, Fairview Amy Short, Lesage Jodi Zickefoose, Tallmansville WISCONSIN Janelle Lee, Appleton Sue Gronholz, Beaver Dam Amy Voights, Brodhead Gloria Warczak, Cedarburg Vicki Rach (1wicket46), Chaseburg Ann Becker (akbecker), Clintonville Ruth Jungbluth, Dodgeville Kathleen Taugher, East Troy Dennis Dolan, Fitchburg Stephen Baseley, Fond du Lac Nancy DeMaster, Fond du Lac Lisa Serovy (Serovy), Fond du Lac Bernie Bellin, Franklin Lisa Feld, Grafton Jean Ecos, Hartland Rochelle Schmidt (chefly), Kenosha Donna Gorman, Lone Rock Holly Basford, McFarland Gail Sykora, Menomonee Falls Kelly Huntington, Middleton Mari Anne Warren, Milton Anne Alesauskas, Minocqua Charlene Griffin, Minocqua Jeanette Pederson, Monico Tracy Hoffman (tsf1264), Montello Darlene Alexander, Nekoosa Lois Fetting, Nelson Chris Kohler, Nelson Carol Smith, New Berlin Lauren Heyn, Oak Creek Judy Skaar, Pardeeville Ardyce Piehl, Poynette Mark Trinklein, Racine Linda Rock, Stratford Doris Sather, Strum Liz Giese, West Bend Mary Steiner, West Bend Darlis Wilfer, West Bend WYOMING
Connie Tiesenhausen, Demmitt Florence Barnes, Drumheller Lori Stefanishion, Drumheller Orien Major, Hinton Margaret Steacy, Lethbridge Kathy Scott, Lingle Karen Bourne, Magrath Lise Thomson, Magrath Ruth Ann Stelfox, Raymond Redawna Kalynchuk (Kaly_ab), Sexsmith Frieda Meding, Trochu
BRITISH COLUMBIA Nancy Ossinger (Nancy-Jo), Chilliwack Merle Dyck, Elkford Leigh Moore, Heffley Creek Deborah Maki, Kamloops Doreen Martin, Kitimat Danielle Belanger, Victoria MANITOBA Mina Dyck, Boissevain Joan Airey (Airey), Rivers Marge Reimer-Toews, Steinbach Debbie Clark, Winnipeg Linda Grienke, Winnipeg Shelly Zulak-Labay (beadlover), Winnipeg NEW BRUNSWICK France Couturier, Edmundston Marilu Hynes, McLeod Hill NEWFOUNDLAND Joan Kane, Trinity NOVA SCOTIA Lois Bent, Bridgetown Celine Munroe, Guysborough Wendy Dowling, Queens County Kelly Kirby, Westville ONTARIO
Denise Vineyard, Ardmore Barbara Shepherd, Edmond Peggy Goodrich, Enid Flo Burtnett, Gage Kay Curtis, Guthrie Stacey West-Feather, Jay Donna Brockett, Kingfisher Nancy Johnson, Laverne Linda Foreman (LindaChicken_ Oklahoma), Locust Grove Rebecca Liao, Oklahoma City Marcia Nelson, Ponca City LaDonna Reed (candykisses _Oklahoma), Ponca City Christine Eilerts, Tulsa
OREGON
Arisa Cupp (arisacupp), Lehi Ashley Nelson, Lehi Edie DeSpain, Logan Paula Zsiray, Logan Lesli Dustin, Nibley Arlene Butler, Ogden Lucile Proctor, Panguitch Donna Higbee, Riverton JoLynn Hill, Roosevelt Barbara Birk, St. George Rebecca Baird, Salt Lake City Gaylene Anderson, Sandy Debbie Mace, Sandy Roni Goodell, Spanish Fork Mary Hollister, Springville Lynette Zaugg, Syracuse Stacey Christensen, West Valley City
VERMONT
Cindy Winter-Hartley, Cary Katie Sloan, Charlotte Mary Lou Robison,Greensboro Paula Chewning Walls, Greenville Margie Kirkman (Cubbybear), High Point Linda Thompson, High Point Jane Needham, River Bend Hilda Pardue, Ronda Dorothy Baker, Southern Pines
NORTH DAKOTA Jeri Dobrowski, Beach Holly Laverdure (HsL), Cando Rita Christianson, Glenburn Patricia Burris, Grand Forks Ann Marie Moch, Kintyre
Susan Snyder, Condon Lynda Byrd, Dallas Sherri Ann Gentry, Dallas Lu Ann Kessi, Eddyville Deb Darr, Falls City Naomi Pollard, Gladstone Mickey Turner, Grants Pass Stephanie Hutchinson, Helix Grace Dickey, Hillsboro Leann Meeds, Klamath Falls Cathee Bethel, Lebanon Sandra Geissel, MiltonFreewater Carolyn Allison, Pleasant Hill Lynn Hartigan, Portland Mary Anne Thygesen (Maryannet), Portland Ashleigh Gilbert (ashgilbert), Redmond Krista Frank, Rhododendron Laura Nickles, Rosebury Darlene Brenden, Salem Carol Baker, Summerville Marie Hattrup, The Dalles Dala Johnson, Tualatin Earlene Ertelt, Woodburn Marilyn Paradis, Woodburn
PENNSYLVANIA Sharon Allen, Allentown Barbara McCalley, Allison Park Betty Claycomb, Alverton Millie Rogers, Annville Phillip Rummel, Belleville
Patricia Le Blanc, East Hardwick Virginia Breitmeyer LaPierre, Greensboro Bend Harriet Dumas, Hartland Joan Finley, Hartland Patricia Bixby, Morrisville Susan Greenall, Windsor
VIRGINIA Margaret Wagner Allen, Abingdon Cynthia Merse (run262), Alexandria Rachel Garcia, Arlington Dorothy Showalter, Broadway Teresa Mears, Chincoteague Esther Shank, Harrisonburg Carol Strong Battle, Heathsville Rosemarie Forcum, Heathsville Eugene Presley, Lebanon Alissa Keith (arkeith), Lynchburg Angela Leinenbach, Mechanicsville Dana Shelton (twooftwo), Roanoke Kyra Pulliam, Stephens City Carrie Long, Suffolk Virginia Gentry, Sutherlin Theresa Morris, Toano
Joannah Jarman, Almonte Betty Lambert (beloro), Bracebridge Pat Roberts, Cookstown Mary Ellen Agnew, Dundalk Enid Stoehr, Emsdale Nancy Horsburgh, Everett Linda Russell, Exeter Wendy Masters, Grand Valley Janet Tigchelaar, Jerseyville Sarah Weber, Kitchener Nancy Bergeron, North Bay Elda Hall, Oro Station Lois Taylor Caron, Ottawa Janis Plourde, Smooth Rock Falls Raymonde Bourgeois, Swastika Lynne Wilhelm, West Hill
PRINCE EDWARD ISLAND Nancy Coughlin, Charlottetown Tammy Clements, Murray Harbour QUEBEC
Anne MacWhirter, Hope Diana Frizzle, Knowlton Linda Johnson, Pointe Claire
SASKATCHEWAN Betty Abrey, Imperial Del Mason, Martensville
Sue Ashford, Blountville Rebecca Horvath, Bluff City Tammy Logan, Clinton Vivian Walker, Crossville Margaret McNeil, Germantown Kathy Knight, Greeneville Suzanne Whitaker, Knoxville Kathleen Fuller, Murfreesboro Sharon Manus, Smyrna Andrea Bolden, Unionville
Lulu Shuler, Cody Jo Maasberg, Farson Ardis Rollefson, Jackson Hole Lori Coulthard, Laramie Vera Reid, Laramie Denise Smith, Lusk Arlene Zerbst, Newcastle Bonnie Hiller, Powell Rachelle Stratton (rachellestratton), Rock Springs Carolyn Walton, Smoot Bobbi Miller, Thermopolis
Carol Funk, Richard Val Lefebvre, Rosetown Norma Harder, Saskatoon Peggy Gwillim, Strasbourg
INTERNATIONAL
Preci DSilva (Salsarose), Dubai, UAE
Marshelle Greenmyer-Bittner, Lisbon Lisa Morman, Minot Lois Flaten, Ray Carla Hodenfield, Ray Marilyn Hodenfield, Ray Sarah Goetz, Richardton Lillian Domres, Towner Elmeda Johnson, Williston Trish Gehlhar, Ypsilanti
Janice Burkholder, Chambersburg Beth Ask, Cogan Station Clarann Gafrarar, Columbia Helen Hassler, Denver Traci Wynne, Denver Kathleen Schappell, Douglassville Patty Kile, Elizabethtown Rita Reifenstein, Evans City Pat Rimmel, Ford City Lena Esh, Gordonville
>> ISNT IT TIME YOU JOIN OUR TEAM?

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74_tasteofhome.com
TOH FIELD EDITOR
RECIPE INDEX
AUGUST/SEPTEMBER 09
SEE YOUR NAME IN PRINT

Send in your favorite recipe or handy tip, fun idea or photo to share with other readers.
1. Its easy to send us recipes and other submissions. Simply use the convenient form at tasteofhome.com/submit. 2. When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. Also, please share a few words about the recipe and yourself. (For recipe contest entries, please follow the directions on page 40.) 3. After you send materials, please be patient. Due to the large volume, it can take our small staff several months to review materials. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that wont fit in Taste of Home may be considered for our Web sites, cookbooks, promotions and other publications. 4. By submitting material for publication, you grant Reiman Media Group, Inc., 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, E-mail or mail regarding your submission. 5. To send submissions via regular mail, please address them to: Taste of Home, 5400 S. 60th St., Greendale WI 53129. If you have a particular department or feature in mind, please print it on the front of the envelope. You can send recipe cards or photocopies of family cookbooks, and they can be handprinted or typed on a sheet of paperwhatever is easiest for you. If you would like mailed materials returned, please enclose a stamped, self-addressed envelope. 6. Sending photos? We accept 35mm color prints or high-resolution digital photos. Please submit digital images as jpegs at 300 dpi.
16
APPETIZERS & SNACKS
Parmesan Knots7 . . . . . . . . . . . . .22 Roasted Garlic & Tomato Spread35 . . . . . . . . . . . . . . . . . . . . . . .45 So Very Berry Brie$1.23 . . . . . .17 Sour Cream Cheese Puffs16 . . . . . . . . . . . . . . .22
53
Neapolitan Krispie Bars35 . .51 Papas Sugar Cookies7 . . . . .49
35
Grilled Shrimp with Apricot Sauce$1.59 . . . . . . . . . . . . . . . . . . . . . . .41 Grilled Snapper with Caper Sauce*$4.65 . . . . . . . . . . . . . . . . . . . . .71 Lemon Chicken Tortellini$2.85 . . . . . . . . . . . . . . . . . . .35 Low Country Grill$3.65 . . . . . .71 Mexican Lasagna with Chicken, Corn & Black Beans*$2.47 . . .37 Moist & Tender Turkey Breast$1.26 . . . . . . . . . . . . . . . . . . . . . .54 Philly Cheesesteak Pizza$2.34 . . . . . . . . . . . . . . . . . . . . . . .53 Roasted Chicken Lasagna with Ricotta and Spinach*$2.79 . . .36 Secrets in the Sauce BBQ Ribs$4.04 . . . . . . . . . . . . . . . . . . . . . . . . .41 T-Bones for Two$6.97 . . . . . . . .71 Taos Steak$1.79 . . . . . . . . . . . . . . . .29 Teriyaki Pineapple & Pork Chops$4.71 . . . . . . . . . . . . . . . . . . . . . .71 Turkey with Curried Cream Sauce$2.22 . . . . . . . . . . . . . . . . . . . . . .55
50
SANDWICHES
Best Bet Burgers$1.25
.......
58
Miscellaneous
Blueberry-Rhubarb Crumble$1.34 . . . . . . . . . . . . . . . . . .20 Cake & Berry Campfire Cobbler90 . . . . . . . . . . . . . . . . . . . . .67 Cinnamon Biscuit Peach Cobbler57 . . . . . . . . . . . . . . . . . . . . . .20 Pot of Smores77 . . . . . . . . . . . . .67 Strawberry & Wine Sorbet*$1.17 . . . . . . . . . . . . . . . . . . . . .45
BEVERAGES
Sparkling Kiwi Lemonade94 . . . . . . . . . . . . . . . . . .43
Pies & Tarts

Cherry-Berry Pie$2.49 . . . . . . .32 Lime Tartlets*24 . . . . . . . . . . . . . .16 Raspberry Lemonade Pie70 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 Sour Cream Peach Pecan Pie75 . . . . . . . . . . . . . . . . . . .38 Turtle Praline Tart68 . . . . . . . . .41
BREAKFAST
Omelet Croissants$3.04 . . . .26 Spanish-Style Brunch Wraps$1.26 . . . . . . . . . . . . . . . . . . . . . .26
Buffalo Burger Topping (with ground beef patty)$1.64 . . . . .58 Cashew Turkey Salad Sandwiches*$1.35 . . . . . . . . . . . . .24 Cheddar French Dip Sandwiches$3.22 . . . . . . . . . . . . . . .53 ChickenT Burgers aco (with Southwest Burger T opping) $2.39 . . . . . . . . . . . . . . . . .60 Greek Chickpea & Walnut Burgers (with Tzatziki Topping)$2.36 . . . . . . . . . . . . . . . . . .59 Pastrami Deli Wraps*$1.67 . . .24
SIDE DISHES
Briquette Scalloped Potatoes46 . . . . . . . . . . . . . . . . . . . . .67 Chipotle Sweet Potatoes*77 . . . . . . . . . . . . . . . . . . . .41 Creamy Pasta with Bacon$1.33 . . . . . . . . . . . . . . . . . . . . . . .29
DESSERTS
Cakes & Tortes
Heavenly Angel Food Cake83 . . . . . . . . . . . . . . . . . .14 Toffee Poke Cake64 . . . . . . . .16
MAIN DISHES
Beef Stroganoff$1.64 . . . . . . . .69 Chicken Enchilada Bake$1.84 . . . . . . . . . . . . . . . . . . . . . . . .43 Chicken with Rosemary Butter Sauce$2.11 . . . . . . . . . . . . . . . . . . . . . . .43 Cider Mushroom Brisket$2.96 . . . . . . . . . . . . . . . . . . . . .45 Coffee-Flavored Beef Roast$3.42 . . . . . . . . . . . . . . . .52 Dutch Oven Pork Roast*$2.40 . . . . . . . . . . . . . .67 Garlic Lemon Shrimp$2.91 . .28 Glazed Pork Chops$1.22 . . .43 Gnocchi Alfredo$1.62 . . . . . . .35 Grilled Salmon with Garlic Mayo$3.12 . . . . . . . . . . . . . . . . . . . . . . .29
Cookies & Bars

Cherry & Almond Krispie Squares66 . . . . . . . . . . . . . . . . . . . . . .51 Chocolate Coconut Slices12 . . . . . . . . . . . . . . . . . . . . . . . . . .50 Chocolate Lovers Dream Cookies14 . . . . . . . . . . . . . . . . . . . . . .49 Chocolate Malt Krispie Bars48 . . . . . . . . . . . . . . . . .51 Colossal Batch of Oatmeal Cookies10 . . . . . . . . . . . . . . . . . . . . . .50 Gooey Chocolate Cookies*9 . . . . . . . . . . . . . . . . . . . . . .45 My Kids Favorite Cookies12 . . . . . . . . . . . . . . . . . . . . . .49
SALADS & DRESSINGS

Carolines Basil Boats*$1.31 . . .31 Grilled Steak Bruschetta Salad$3.65 . . . . . . . . . . . . . . . . . . . . . . . .17 Harvest Turkey Bread Salad$1.66 . . . . . . . . . . . . . . . . . . . . . . .55
NOTED COSTS ARE PRICE PER SERVING
MORE!
COOKING FOR 2?
Our Test Kitchen has paired down some recipes from this issue. Find their serves 2 versions at tasteofhome.com/plus Pastrami Deli Wraps . . . . . . . . . . . .24 Garlic Lemon Shrimp . . . . . . . . . . .36 Grilled Shrimp with Apricot Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Chicken with Rosemary Butter Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43 Grilled SteakBruschetta Salad . .17 Grilled Salmon with Garlic Mayo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
* RECIPE INCLUDES NUTRITION FACTS
New! Nutrition facts for every recipe can now be found at tasteofhome.com/plus
Vol. 17, No. 4, August/September 2009 Reiman Media Group Inc. 2009. TASTE OF HOME (ISSN 10715878) (USPS 010-444) (Canadian GST No. 876052820 RT). (Canadian Distribution) Publications Mail Agreement No. 40065693. Periodicals postage paid at Greendale, WI and additional mailing offices. Published bimonthly, by Reiman Publications, for people who love practical cooking. Printed in USA. Taste of Home is a registered trademark of Reiman Media Group, Inc. Material in this publication may not be reproduced in any form without permission. POSTMASTER: Send address changes to Taste of Home, P.O. Box 5294, Harlan IA 51593-0794. Send undeliverable Canadian addresses to Canada_UPM_Harlan@cpmx.ca. Subscription prices in U.S.: $19.98 for 1 yr., $29.98 for 2 yrs., $39.98 for 3 yrs. (Canada: 1 yr. $23.98 CDN plus 5% GST or 13% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks.
Questions About Your Subscription? Write to Taste of Home Customer Service, P.O. Box 5294, Harlan IA 51593-0794; call 1-800/344-6913; or E-mail Rpsubscustomercare@custhelp.com. For address changes, include both old and new addresses. If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within 1 year. Notice About Continuous Renewal: As a service to subscribers, we recently tried offering Continuous Renewal Service. If you are among the subscribers who signed up, please be advised that we have discontinued Continuous Renewal Service until further notice. To renew your subscription, please return one of the renewal notices you receive by mail or with your issues, or call 1-800/344-6913. Consumer Information: Reiman Publications may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to Reiman Publications Customer Service Mailing List, P.O. Box 5294, Harlan IA 51593-0794.
International Gourmet Specialties Company 2009, All Rights Reserved.

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$PECIAL $HORTCUTS ISSUE $AVE TIME & MONEY!

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