TOH - Dec/Jan 2021

So Easy!

STAR BREAD

Holiday All Stars GIFTS, GOODIES, FUN GALORE!

124 MERRY & BRIGHT IDEAS FESTIVE FAMILY DINNERS PRIZEWINNING

APPS, SIDES & SWEETS

DEC./JAN. 2021

lus!

PMAKE-AHEAD BREAKFASTS

Prosciutto and Boursin® Garlic & Fine Herbs Crostini Ingredients

Regardless of the occasion, we want you to make hosting look elevated, yet simple. With these entertaining ideas, your close friends or family may never want to leave!

Take it Outdoors

Get Personal

Perfect Pairings

Let’s get spacious and cozy by setting your tablescape outside.

Be sure to keep your guests extra warm with heaters & a cozy fire.

Everyone will be saying thank you after they see their special keepsake to bring home—a personalized ornament as their place card.

Pair your spread of Boursin cheese with the savory flavors of prosciutto, salami and pepperoni plus drizzle something sweet like honey or a thick chutney.

1-5 slices prosciutto, coarsely chopped 1 Boursin Garlic & Fine Herbs cheese 4 slices nut bread, cut into thirds handful of basil

Directions 1. Preheat oven to 400°F 2. Place nut bread on baking sheet lined with parchment paper.

Bake for 20 minutes.

3. Spread Boursin Cheese on each slice.

Top with chopped prosciutto and fresh basil. Serve immediately and refrigerate any leftovers.

Greetings

52 Jeanne Sidner, Chief Content Officer

Holiday Spirit Starts Here Dear readers, we did it! Here we are in the final weeks of 2020, looking forward to 2021. Before we close the book on this... interesting?...year, let’s put our kitchens to work to pull out all the stops for some memorable meals and treats.

We had so much fun selecting recipes for “The Best Christmas Ever!” feature (page 41). Buddy the Elf himself would adore our Test Kitchen’s Crispy Christmas Trees and would not be able to resist digging in to Darlene Brenden’s Christmas Star Twisted Bread (page 48), which is also the shining star on our cover.

Our staff share what will grace our holiday tables in “A Few of Our Favorite Things” (page 52), with it all adding up to one solidly stunning holiday menu. If you’re in the mood to bake—and who isn’t at the holidays?—be sure to check out Shauna Sever’s cozy Swedish Flop recipe in Bakeable (page 36) and our plans for six weeks of cookie-baking challenges in the Bakeable Facebook group. We’d love to have you join. Let our newest, yummiest cookie recipes in “The Cookie Exchange” (page 59) inspire you.

You won’t want to miss our 2021 “Food Trends” (page 70).

We all changed the way we cook and eat this year, and we predict many of those new habits are going to stretch into next year, and even beyond. What new things will you discover in your kitchen in 2021? We can’t wait to see what’s next.

We’re sharing our favorite Taste of Home holiday recipes from over the years to make the merriest dinner menu ever!

41

Create your own little edible Christmas tree farm—and a flurry of other holly jolly treats.

87

Discover More!

Get free access to even more Taste of Home content with smart codes like this one. Just open your smartphone camera and hover over the code. (No app needed!) Try it out now to find our best ideas and recipes for small-scale holiday celebrations that feel just as festive and fun as big bashes. Because even if you’re sticking close to home this year, you don’t have to miss out on the merriment.

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

The tropical drinks and eats in our Pop-Up Party help melt winter’s chill in an instant.

©2020 Kao USA Inc.

GIVE YOUR SNOOZY AFTERNOON A ®

Jergens mood-enhancing Body Butters help bring you back.

Sometimes you just need a little boost. Our perfectly scented Triple Body Butter Blends bring Energizing, Alluring, and Calming essential oils and moisture to your day.

NEW!

DECEMBER • JANUARY 36

59

41

75 75

30 FEATURES 41

52

59

The Best Christmas Ever!

Splurge on all the bells and whistles...and glitter and drizzle, too, with over-the-top sweets.

A Few of Our Favorite Things TOH staffers share the reader recipes that earn a spot on their own spreads.

The Cookie Exchange These deliciously festive cookies are fit for even your finest platter.

MIXING BOWL 15 21

22

Starters •Our guide provides present inspo for the whole squad.

Pet Love •This gift list for furry friends will leave them bright-eyed and bushy-tailed.

Inside Out •Ruby red grapefruit is winter’s feel-good citrus fruit.

FAMILY KITCHEN 25

Quick Fix •Fuel up for festivities with nutrient-filled power bowls.

30

Meal Planner •Make-ahead breakfasts make mornings merry.

36

Bakeable •Midwestern cookbook author Shauna Sever pays homage to the country’s heartland.

TEST KITCHEN INSIDER ON OUR COVER Christmas Star Twisted Bread, recipe on page 48. Cover by Dan Roberts (Photographer), Melissa Franco (Set Stylist), Shannon Norris (Food Stylist)

8

67

The Best •Homemade hummus brings a taste of the Mediterranean straight to your table.

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

70

Food Trends •Discover next year’s edible obsessions today.

72

Ask Sarah •Overwhelmed by wine? Read our speedy explainer!

75

Contest •Bring good tidings of great grub to holiday gatherings.

85

Cooks Who Care•Special cookie deliveries lift a community’s spirit.

GATHER 87

Pop-Up Party •Cold temps can’t stop this tropi-cool party.

92

Make It & Take It •Candy-coated kernels pop as a hostess present.

93

Food for Good •Community fridges help fight food insecurity.

IN EVERY ISSUE 6 11 12 34 94 96 98

Greetings More TOH Recipe Index Tasty 10 Field Editor List Contact Us Why I Cook

For adults with type 2 diabetes (T2D), along with diet and exercise, once-daily RYBELSUS® can help lower blood sugar

Wake Up to the Possibilities of Reaching Your A1C Goal RYBELSUS® is proven to lower blood sugar and A1C In a 6-month study of people with an average starting A1C of 8%, the majority of people taking RYBELSUS® reached an A1C of less than 7%a: • Nearly 7 out of 10 people on 7 mg of RYBELSUS® • Nearly 8 out of 10 people on 14 mg of RYBELSUS® • About 3 out of 10 people on a sugar pill

RYBELSUS® may help you lose some weight While not for weight loss, in the same 6-month study, people with an average starting weight of 195 pounds lost up to 8 poundsa: • 5 pounds on 7 mg of RYBELSUS® • 8 pounds on 14 mg of RYBELSUS® • 3 pounds on a sugar pill While many people in medical studies lost weight, some did gain weight.

RYBELSUS® does not increase the risk of major cardiovascular (CV) events such as heart attack, stroke, or deathb In a 6-month study looking at A1C with 703 adults with T2D comparing 7 mg RYBELSUS® and 14 mg RYBELSUS® with a sugar pill when both were added to diet and exercise. b In a cardiovascular safety study, 3183 adults with T2D and a high risk of CV events were treated with either 14 mg RYBELSUS® or a sugar pill in addition to their usual diabetes and CV medications. a

If eligible, you may pay as little as $10 for a 30-day prescriptionc

What is Rybelsus®?

Rybelsus® (semaglutide) tablets 7 mg or 14 mg is a prescription medicine for adults with type 2 diabetes that along with diet and exercise may improve blood sugar (glucose).

• Rybelsus® is not recommended as the first choice of medicine for treating diabetes • It is not known if Rybelsus® can be used in people who have had pancreatitis • Rybelsus® is not for use in people with type 1 diabetes and people with diabetic ketoacidosis • It is not known if Rybelsus® is safe and effective for use in children under 18 years of age

Important Safety Information What is the most important information I should know about Rybelsus®?

Rybelsus® may cause serious side effects, including: • Possible thyroid tumors, including cancer.

Tell your healthcare provider if you get a lump or swelling in your neck, hoarseness, trouble swallowing, or shortness of breath. These may be symptoms of thyroid cancer. In studies with rodents, Rybelsus® and medicines that work like Rybelsus® caused thyroid tumors, including thyroid cancer. It is not known if Rybelsus® will cause thyroid tumors or a type of thyroid cancer called medullary thyroid carcinoma (MTC) in people Do not use Rybelsus® if: • you or any of your family have ever had MTC, or if you have an endocrine system condition called Multiple Endocrine Neoplasia syndrome type 2 (MEN 2) • you are allergic to semaglutide or any of the ingredients in Rybelsus®

Textd RESULTS to 44535 to learn more about RYBELSUS®

Before using Rybelsus®, tell your healthcare provider if you have any other medical conditions, including if you: • have or have had problems with your pancreas or kidneys • have a history of vision problems related to your diabetes • are pregnant or plan to become pregnant. It is not known if Rybelsus® will harm your unborn baby. You should stop using Rybelsus® 2 months before you plan to become pregnant. Talk to your healthcare provider about the best way to control your blood sugar if you plan to become pregnant or while you are pregnant • are breastfeeding or plan to breastfeed.

Breastfeeding is not recommended during treatment with Rybelsus® Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. Rybelsus® may affect the way some medicines work and some medicines may affect the way Rybelsus® works.

What are the possible side effects of Rybelsus®?

Rybelsus® may cause serious side effects, including: • inflammation of your pancreas (pancreatitis).

Stop using Rybelsus® and call your healthcare provider right away if you have severe pain in your stomach area (abdomen) that will not go away, with or without vomiting. You may feel the pain from your abdomen to your back • changes in vision. Tell your healthcare provider if you have changes in vision during treatment with Rybelsus® • low blood sugar (hypoglycemia). Your risk for getting low blood sugar may be higher if you use Rybelsus® with another medicine that can

RYBELSUS® is a registered trademark of Novo Nordisk A/S. Novo Nordisk is a registered trademark of Novo Nordisk A/S. © 2020 Novo Nordisk All rights reserved. US20RYB00495 September 2020

cause low blood sugar, such as a sulfonylurea or insulin. Signs and symptoms of low blood sugar may include: dizziness or lightheadedness, blurred vision, anxiety, irritability or mood changes, sweating, slurred speech, hunger, confusion or drowsiness, shakiness, weakness, headache, fast heartbeat, and feeling jittery • kidney problems (kidney failure). In people who have kidney problems, diarrhea, nausea, and vomiting may cause a loss of fluids (dehydration), which may cause kidney problems to get worse. It is important for you to drink fluids to help reduce your chance of dehydration • serious allergic reactions. Stop using Rybelsus® and get medical help right away, if you have any symptoms of a serious allergic reaction including itching, rash, or difficulty breathing The most common side effects of Rybelsus® may include nausea, stomach (abdominal) pain, diarrhea, decreased appetite, vomiting, and constipation.

Nausea, vomiting, and diarrhea are most common when you first start Rybelsus®.

Please see Brief Summary of Prescribing Information on adjacent page.

Commercially insured patients only. Offer valid for up to six 30-day fills. Eligibility and other restrictions apply. d Message and data rates may apply. Check with your mobile service provider. Message frequency will be based on your selections. Text HELP to 44535 for help. Text STOP to 44535 to quit. See Terms and Conditions of Use at RYBELSUS.com. c

See cost and savings info at RYBELSUS.com, and ask your healthcare provider about RYBELSUS® today.

Brief Summary of information about RYBELSUS® (semaglutide) tablets

Rx Only This information is not comprehensive.

• Talk to your healthcare provider or pharmacist • Visit www.novo-pi.com/rybelsus.pdf to obtain the FDA-approved product labeling • Call 1-833-GLP-PILL Read this Medication Guide before you start using RYBELSUS® and each time you get a refill. There may be new information. This information does not take the place of talking to your healthcare provider about your medical condition or your treatment.

How should I take RYBELSUS®?

• Take RYBELSUS® exactly as your healthcare provider tells you to.

• Take RYBELSUS® by mouth on an empty stomach when you first wake up.

• Take RYBELSUS® with a sip of water (no more than 4 ounces).

• Do not split, crush or chew. Swallow RYBELSUS® whole.

• After 30 minutes, you can eat, drink, or take other oral medications.

RYBELSUS® works best if you eat 30 to 60 minutes after taking RYBELSUS®.

• If you miss a dose of RYBELSUS®, skip the missed dose and go back to your regular schedule.

• Talk to your healthcare provider about how to prevent, recognize and manage low blood sugar (hypoglycemia), high blood sugar (hyperglycemia), and problems you have because of your diabetes.

What are the possible side effects of RYBELSUS®?

What is the most important information I should know about RYBELSUS® may cause serious side effects, including: RYBELSUS®?

• See “What is the most important information I should know about RYBELSUS® may cause serious side effects, including: RYBELSUS®?”

• Possible thyroid tumors, including cancer. Tell your healthcare provider • inflammation of your pancreas (pancreatitis). Stop using RYBELSUS® if you get a lump or swelling in your neck, hoarseness, trouble swallowing, or and call your healthcare provider right away if you have severe pain in your shortness of breath. These may be symptoms of thyroid cancer. In studies with stomach area (abdomen) that will not go away, with or without vomiting. rodents, RYBELSUS® and medicines that work like RYBELSUS® caused thyroid You may feel the pain from your abdomen to your back. tumors, including thyroid cancer. It is not known if RYBELSUS® will cause thyroid tumors or a type of thyroid cancer called medullary thyroid carcinoma (MTC) in • changes in vision. Tell your healthcare provider if you have changes in vision people. during treatment with RYBELSUS®. ® • Do not use RYBELSUS if you or any of your family have ever had a type of • low blood sugar (hypoglycemia). Your risk for getting low blood sugar may thyroid cancer called medullary thyroid carcinoma (MTC), or if you have an be higher if you use RYBELSUS® with another medicine that can cause low blood endocrine system condition called Multiple Endocrine Neoplasia syndrome type 2 sugar, such as a sulfonylurea or insulin. Signs and symptoms of low blood (MEN 2). sugar may include: dizziness or light-headedness blurred vision ® What is RYBELSUS ? anxiety, irritability, or mood changes sweating RYBELSUS® is a prescription medicine used along with diet and exercise to improve slurred speech hunger confusion or drowsiness blood sugar (glucose) in adults with type 2 diabetes. shakiness weakness headache • RYBELSUS® is not recommended as the first choice of medicine for treating diabetes. fast heartbeat feeling jittery • It is not known if RYBELSUS® can be used in people who have had pancreatitis.

• kidney problems (kidney failure). In people who have kidney problems, diarrhea, nausea, and vomiting may cause a loss of fluids (dehydration) which ® • RYBELSUS is not for use in patients with type 1 diabetes and people with may cause kidney problems to get worse. It is important for you to drink fluids to diabetic ketoacidosis. help reduce your chance of dehydration.

It is not known if RYBELSUS® is safe and effective for use in children under 18 years • serious allergic reactions. Stop using RYBELSUS® and get medical help of age. right away, if you have any symptoms of a serious allergic reaction including itching, rash, or difficulty breathing.

Do not use RYBELSUS® if: • you or any of your family have ever had a type of thyroid cancer called medullary The most common side effects of RYBELSUS® may include nausea, stomach (abdominal) pain, diarrhea, decreased appetite, vomiting and constipation. thyroid carcinoma (MTC) or if you have an endocrine system condition called Nausea, vomiting and diarrhea are most common when you first start RYBELSUS®.

Multiple Endocrine Neoplasia syndrome type 2 (MEN 2).

Talk to your healthcare provider about any side effect that bothers you or does not go • you are allergic to semaglutide or any of the ingredients in RYBELSUS®. away. These are not all the possible side effects of RYBELSUS®. ® Before using RYBELSUS , tell your healthcare provider if you have any Call your doctor for medical advice about side effects. You may report side effects to other medical conditions, including if you: FDA at 1-800-FDA-1088.

• have or have had problems with your pancreas or kidneys.

How should I store RYBELSUS®?

• have a history of vision problems related to your diabetes.

• Store RYBELSUS® at room temperature between 68°F and 77°F (20°C to 25°C).

• are pregnant or plan to become pregnant. It is not known if RYBELSUS® will • Store in a dry place away from moisture. harm your unborn baby. You should stop using RYBELSUS® 2 months before • Store tablet in the original pack. you plan to become pregnant. Talk to your healthcare provider about the best way to control your blood sugar if you plan to become pregnant or while you are • Keep the tablet in the pack until you are ready to take it. pregnant.

• Keep RYBELSUS® and all medicines out of the reach of children.

• are breastfeeding or plan to breastfeed. Breastfeeding is not recommended during treatment with RYBELSUS®.

Revised: 01/2020 Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements.

RYBELSUS® may affect the way some medicines work and some medicines may affect the way RYBELSUS® works.

Before using RYBELSUS®, talk to your healthcare provider about low blood sugar and how to manage it. Tell your healthcare provider if you are taking other medicines to treat diabetes, including insulin or sulfonylureas.

Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine.

Manufactured by: Novo Nordisk A/S, DK-2880 Bagsvaerd, Denmark RYBELSUS® is a registered trademark of Novo Nordisk A/S. © 2020 Novo Nordisk US20RYB00078 2/2020

MORE TOH

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FIELD EDITOR SPOTLIGH

T

Rachel Garcia, Honolulu, HI When Rachel isn’t cooking up something delicious for her husband and two children, she’s teaching youth culinary classes or soaking up life in paradise. “I try to take full advantage of the beauty of Hawaii,” she says. This time of year, she’s frying up potato pancakes for Hannukah or making a batch of her most-requested recipe: matzo chocolate toffee candy. Learn more about Rachel and find her favorite recipes online. tasteof home.com/ garciaDJ21

IT’S COOKIE SEASON! ’Tis the season for baking up magical batches of cookies galore. In our new Holiday Cookies issue, we’ve got plenty of festive recipes packaged up just for you!

From classics like sugar cookies to 5-ingredient wonders and gluten-free goodies, there’s a delight on every page.

We even have a decorating section to help turn cookies into merry masterpieces! Find it on newsstands now, or buy it online. shop.tasteofhome.com/holidaycookies

Homemade Merry Make it the happiest holiday ever with the 2020 edition of Taste of Home’s Christmas cookbook.

You’ll find more than 300 recipes and ideas for down-home breakfasts, treats to share, beautiful feasts, cookie platter recipes and more! Order your copy and let the merriment begin. tasteofhomebooks.com/20TXC

Comfort at Your Doorstep

Cooking Tool School

Taste of Home’s Special Delivery Box is filled with gadgets, ingredients, recipes and more delivered right to you each season! The winter box also includes our Soups, Stews & More cookbook—so comforting! Sign up now to subscribe today—or gift a subscription to a loved one. shoptasteofhome.com/delivery

Getting new kitchen gear is about as exciting as it gets—but it can be a little overwhelming. If you’re iffy about your Instant Pot or frazzled about your air fryer, turn to our online Gear Guide for tips, recipes, how-tos and more to get the most from your shiny new cooking tools. tasteofhome.com/gearDJ21

TASTEOFHOME.COM DECEMBER/JANUARY 2021

11

RECIPE INDEX APPETIZERS & SNACKS

Brie Cherry Pastry Cups 56

Easy Coconut Shrimp 90

Hawaiian Egg Rolls 90

Hot Shrimp Dip 80 Peppermint Popcorn 92

Pineapple Salsa 90

BEVERAGES

Potato Latke Funnel Cakes 98

Roasted Brussels Sprouts with Sriracha Aioli 76

Smashed Olives 72 The Best Hummus 68

Chili-Orange Drinking Chocolate 34

Creamy White Drinking Chocolate 34

Hazelnut Mocha Drinking Chocolate 34

Heavenly Nutmeg Drinking Chocolate 34

Biscoff Drinking Chocolate 34

Chai Drinking Chocolate 34

Mulled Wine Margaritas 43

Nutty Hawaiian 91

BREADS ON THE COVER

Peppermint Red Velvet Drinking Chocolate 34

Pumpkin Spice Drinking Chocolate 34

Salted Caramel & Banana Drinking Chocolate 34

Snickerdoodle Drinking Chocolate 34

ChocolateHazelnut Espresso Cinnamon Rolls 31

Christmas Star Twisted Bread 48

Jalapeno Sausage Quiche 82

Pumpkin French Toast with Bacon Maple Syrup 78

Sausage & Pancake Bake 30

Warm Grapefruit with Ginger Sugar 22

BREAKFAST

Pumpkin Egg Braid 55

12

Easy Cheesy Cauliflower Breakfast Casserole 32

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

Volunteers from across the U.S.—and Canada—belong to the big, happy Field Editor family! They share recipes, reviews and tips from their kitchens, neighborhoods and regions.

DESSERTS

Caramel Heavenlies 45

Cream Cheese Red Crispy Christmas Velvet Thumbprint Trees 42 Cookies 60

Eggnog Tres Leches Cake 44

Fruitcake Cookies 62

Goody-Goody Gumdrops 43

Holiday Pretzel Salad 80

Mama’s Coconut Pie 84

Mocha-Walnut Macarons 63

Peanut Butter Cinnamon Snap Cookies 61

Peppermint Cheesecake on a Stick 50

Portuguese Shrimp 28

Quick & Easy Chicken Poke Bowl 26

Minty Cookies & Cream Chocolate Fudge 82

MAIN DISHES

Rolled Butter Almond Cookies 64

Swedish Flop 38

Two-Tone Caramel Brownies 77

Madras Curried Eggs with Rice 26

Duo Tater Bake 54

Maple-Gingerroot Vegetables 55

SIDES & SALADS

Spiral Ham with Cauliflower Cranberry Glaze 56 au Gratin 78

Smoked Macaroni & Cheese 79

Triple-Cheese Broccoli Puff 56

Tropical Sweet Potato Bake 81

Get away for an afternoon at an islandinspired get-together complete with tropical snacks. P.87

MIXING BOWL Trends • Tips • Kitchen Ideas

2020

GIFT GUIDE

Gift Guide

Giving Goodness From cute kitchen decor to gifts that support charitable causes to packaged foods that taste like home, these present picks wrap up happiness.

TASTEOFHOME.COM DECEMBER/JANUARY 2021

15

MIXING BOWL

Giving Goodness Check off your list with these thoughtful ways to show you care.

GIFT THAT

GIVES BACK

Cultivate Kindness Tote

$38 feedprojects.com

Spread positive vibes and feel good about your purchase—it provides 10 meals to children in need.

Fredericks & Mae Matches

$30 shop-generalstore.com

Colorful matches brighten up mantels and make cozy nights in feel even happier.

Grandma’s Kitchen Candle $34 homesick.com

One whiff of this sweet candle whisks you straight to Grandma’s kitchen.

Stoneware Cups $30/4 knightpottery .etsy.com

Choose your glaze color for this stylish set of custom-made tumblers.

Exfoliating Liquid Marseille Soap $33 amazon.com

Cleanse and exfoliate in one luxurious step.

CUSTOM

HAND MADE GIFT

Pop of Peach Tea Towel

$18 freckledfuchsia.com

Dry those dishes or line that breadbasket in style.

Matcha Green Tea Powder

$18 blkandbold.com

Hot or cold, this smooth, sweet green tea instantly lifts up your day.

Fred Como Tea Llama Silicone Tea Infuser

$10 worldmarket.com

Make your morning tea extra happy when you pop this peppy pal in your cup.

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

SHOP ALL THESE GIFTS AND MORE! HOVER YOUR CAMERA HERE, OR VISIT TASTEOFHOME .COM/GIFTGUIDEDJ21.

MADE BY

TASTE OF HOME

13x9 Baking Dish

$57 shop.tasteofhome.com

Our very own baking dish makes for even cooking of casseroles, egg bakes, brownies and more.

Wooden Tasting Spoon

$22 earlywooddesigns.com

Dip into that simmering pot of sauce with this elegant wooden spoon.

Global Holiday Dessert Kit

$25 uncommongoods.com

Kids can make favorite treats from around the world with this fun kit.

FOR THE

KIDS!

FOR THE

COOK

Pinot Noir Pickled Beets

$10 crisppickles.com

Amp up a salad, sandwich or snack with these beets infused with a hint of wine.

Cheese Knives and Cutting Board $15 worldmarket.com

Take holiday entertaining to the next level.

Casafina Fattoria Stoneware Mixing Bowl $62 jossandmain.com

This pretty stoneware bowl inspires French farmhouse dreams.

Hot Little Biscuit Buttermilk Biscuits $40 calliesbiscuits.com

Two dozen tender, fluffy, Southern-style biscuits.

Just slather on the butter.

HIDDEN OBJECT Spot this snowflake in this issue, and you could win a Taste of Home cookbook.

(In our last issue, the pumpkin pie slice was on page 79.)

Go to our website to enter and to read the complete guidelines. tasteofhome .com/hiddenobject

• • •

IMPROVES LUNG FUNCTION SO YOU CAN BREATHE BETTER IN AS LITTLE AS 2 WEEKS HELPS PREVENT SEVERE ASTHMA ATTACKS CAN REDUCE OR COMPLETELY ELIMINATE ORAL STEROID USE

DUPIXENT is the first-of-its-kind asthma treatment that blocks SVN JDX RNTQBDR NE HMEK@LL@SHNM HM SGD KTMFR /QN@BSHUDKX BNMSQNK XNTQ @RSGL@ RXLOSNLR ADENQD SGDX DUDM RS@QS 3GD QDRTKS ADSSDQ AQD@SGHMF RN XNT B@M DU MORE NE SGD SGHMFR XNT V@MS SN CNŕVHSG KDRR @RSGL@

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INDICATION

DUPIXENT is a prescription medicine used with other asthma medicines for the maintenance treatment of moderate-to-severe eosinophilic or oral RSDQNHC CDODMCDMS @RSGL@ HM ODNOKD @FDC ȅȆ XD@QR @MC NKCDQ VGNRD @RSGL@ is not controlled with their current asthma medicines. DUPIXENT helps prevent RDUDQD @RSGL@ @SS@BJR DW@BDQA@SHNMR @MC B@M HLOQNUD XNTQ AQD@SGHMF DUPIX$-3 L@X @KRN GDKO QDCTBD SGD @LNTMS NE NQ@K BNQSHBNRSDQNHCR XNT MDDC VGHKD OQDUDMSHMF RDUDQD @RSGL@ @SS@BJR @MC HLOQNUHMF XNTQ AQD@SGHMF DUPIXENT is not used to treat sudden breathing problems. It is not known if DUPIX$-3 HR R@ED @MC DEEDBSHUD HM BGHKCQDM VHSG @RSGL@ TMCDQ ȅȆ XD@QR NE @FD

IMPORTANT SAFETY INFORMATION

Do not use HE XNT @QD @KKDQFHB SN CTOHKTL@A NQ SN @MX NE SGD HMFQDCHDMSR in DUPIXENT. Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have a parasitic (helminth) infection • @QD RBGDCTKDC SN QDBDHUD @MX U@BBHM@SHNMR 8NT RGNTKC MNS QDBDHUD @ Ĺ™KHUD U@BBHMDĹš HE XNT @QD SQD@SDC VHSG #4/(XENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT VHKK G@QL XNTQ TMANQM A@AX – 3GDQD HR @ OQDFM@MBX DWONRTQD QDFHRSQX ENQ VNLDM VGN S@JD #4/(XENT CTQHMF OQDFM@MBX SN BNKKDBS HMENQL@SHNM @ANTS SGD GD@KSG NE XNT @MC XNTQ A@AX 8NTQ GD@KSGB@QD OQNUHCDQ B@M DMQNKK XNT NQ XNT L@X DMQNKK XNTQRDKE 3N FDS LNQD HMENQL@SHNM @ANTS SGD QDFHRSQX B@KK Č… ČŒČ‹Č‹ ȇȅȅ ČŒČ?ȋȆ NQ FN SN GSSOR LNSGDQSNA@AX NQF NMFNHMF RSTCX CTOHxent/. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT O@RRDR HMSN XNTQ AQD@RS LHKJ 3DKK XNTQ GD@KSGB@QD OQNUHCDQ @ANTS @KK SGD LDCHBHMDR XNT S@JD HMBKTCHMF OQDRBQHOSHNM @MC NUDQ SGD BNTMSDQ LDCHBHMDR UHS@LHMR @MC GDQA@K RTOOKDLDMSR $RODBH@KKX SDKK XNTQ GD@KSGB@QD OQNUHCDQ HE XNT @QD S@JHMF NQ@K SNOHB@K NQ inhaled corticosteroid medicines or use an asthma medicine. Do not change NQ RSNO XNTQ BNQSHBNRSDQNHC LDCHBHMD NQ NSGDQ @RSGL@ LDCHBHMD VHSGNTS S@KJHMF SN XNTQ GD@KSGB@QD OQNUHCDQ 3GHR L@X B@TRD NSGDQ RXLOSNLR SG@S VDQD BNMSQNKKDC AX SGD BNQSHBNRSDQNHC LDCHBHMD NQ NSGDQ @RSGL@ LDCHBHMD SN come back.

DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIX$-3 @MC SDKK XNTQ GD@KSGB@QD OQNUHCDQ NQ FDS DLDQFDMBX GDKO QHFGS @V@X HE XNT FDS @MX NE SGD ENKKNVHMF RXLOSNLR AQD@SGHMF OQNAKDLR EDUDQ FDMDQ@K HKK EDDKHMF RVNKKDM KXLOG MNCDR RVDKKHMF NE SGD E@BD LNTSG @MC SNMFTD GHUDR HSBGHMF E@HMSHMF CHYYHMDRR EDDKHMF KHFGSGD@CDC KNV AKNNC OQDRRTQD INHMS O@HM NQ RJHM Q@RG • Inflammation of your blood vessels. 1@QDKX SGHR B@M G@OODM HM ODNOKD VHSG asthma who receive DUPIX$-3 3GHR L@X G@OODM HM ODNOKD VGN @KRN S@JD @ RSDQNHC LDCHBHMD AX LNTSG SG@S HR ADHMF RSNOODC NQ SGD CNRD HR ADHMF KNVDQDC (S HR MNS JMNVM VGDSGDQ SGHR HR B@TRDC AX #4/(X$-3 3DKK XNTQ GD@KSGB@QD OQNUHCDQ QHFGS @V@X HE XNT G@UD Q@RG RGNQSMDRR NE AQD@SG ODQRHRSDMS EDUDQ BGDRS O@HM NQ @ EDDKHMF NE OHMR @MC MDDCKDR NQ MTLAMDRR NE XNTQ @QLR NQ KDFR The most common side effects in patients with asthma include HMIDBSHNM RHSD QD@BSHNMR O@HM HM SGD SGQN@S NQNOG@QXMFD@K O@HM @MC GHFG BNTMS NE @ BDQS@HM white blood cell (eosinophilia).

3DKK XNTQ GD@KSGB@QD OQNUHCDQ HE XNT G@UD @MX RHCD DEEDBS SG@S ANSGDQR XNT NQ SG@S CNDR MNS FN @V@X 3GDRD @QD MNS @KK SGD ONRRHAKD RHCD DEEDBSR NE #4/(XENT. "@KK XNTQ CNBSNQ ENQ LDCHB@K @CUHBD @ANTS RHCD DEEDBSR 8NT @QD DMBNTQ@FDC SN report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/ LDCV@SBG NQ B@KK Č… ČŒČ„Č„ %# Č…Č„ČŒČŒ Use DUPIX$-3 DW@BSKX @R OQDRBQHADC 8NTQ GD@KSGB@QD OQNUHCDQ VHKK SDKK XNT GNV much DUPIX$-3 SN HMIDBS @MC GNV NESDM SN HMIDBS HS #4/(X$-3 HR @M HMIDBSHNM FHUDM TMCDQ SGD RJHM RTABTS@MDNTR HMIDBSHNM (E XNTQ GD@KSGB@QD OQNUHCDQ CDBHCDR SG@S XNT NQ @ B@QDFHUDQ B@M FHUD #4/(X$-3 HMIDBSHNMR XNT NQ XNTQ B@QDFHUDQ RGNTKC QDBDHUD SQ@HMHMF NM SGD QHFGS V@X SN OQDO@QD @MC HMIDBS #4/(XENT. Do not SQX SN HMIDBS #4/(X$-3 TMSHK XNT G@UD ADDM RGNVM SGD QHFGS V@X AX XNTQ GD@KSGB@QD OQNUHCDQ (M BGHKCQDM ȅȆ XD@QR NE @FD @MC NKCDQ HS HR QDBNLLDMCDC SG@S #4/(XENT AD @CLHMHRSDQDC AX NQ TMCDQ RTODQUHRHNM NE @M @CTKS Please see Brief Summary of Prescribing Information on the following page.

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – with other asthma medicines for the maintenance treatment of moderate-to-severe eosinophilic or oral steroid dependent asthma in people aged 12 years and older whose asthma is not controlled with their current asthma medicines. DUPIXENT helps prevent severe asthma attacks (exacerbations) and can improve your breathing. DUPIXENT may also help reduce the amount of oral corticosteroids you need while preventing severe asthma attacks and improving your breathing.

• DUPIXENT is not used to treat sudden breathing problems • It is not known if DUPIXENT is safe and effective in children with asthma under 12 years of age.

Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have a parasitic (helminth) infection • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby.

Pregnancy Registry There is a pregnancy exposure registry for women who take DUPIXENT during pregnancy to collect information about the health of you and your baby. Your healthcare provider can enroll you or you may enroll yourself.

To get more information about the registry call 1-877-311-8972 or go to https://mothertobaby.org/ongoing-study/dupixent/.

• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk.

Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements.

Especially tell your healthcare provider if you: • are taking oral, topical, or inhaled corticosteroid medicines • or use an asthma medicine Do not change or stop your corticosteroid medicine or other asthma medicine without talking to your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine or other asthma medicine to come back.

How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT prefilled syringes.

• Use DUPIXENT exactly as prescribed by your healthcare provider.

• Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it.

• DUPIXENT is given as an injection under the skin (subcutaneous injection).

• If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult.

Rx Only

How should I use DUPIXENT? (continued) • If you miss a dose of DUPIXENT, give the injection within 7 days from the missed dose, then continue with the original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection.

• If you inject more DUPIXENT than prescribed, call your healthcare provider right away.

• Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to.

What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash.

• Inflammation in your blood vessels: Rarely, this can happen in people with asthma who receive DUPIXENT. This may happen in people who also take a steroid medicine by mouth that is being stopped or the dose is being lowered. It is not known whether this is caused by DUPIXENT. Tell your healthcare provider right away if you have: rash, shortness of breath, persistent fever, chest pain, or a feeling of pins and needles or numbness of your arms or legs.

The most common side effects of DUPIXENT in patients with asthma include: injection site reactions, pain in the throat (oropharyngeal pain), and high count of a certain white blood cell (eosinophilia).

Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them.

This is a brief summary of the most important information about DUPIXENT. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals.

For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC,(Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) / DUPIXENT is a registered trademark of Sanofi Biotechnology / ©2020 Regeneron Pharmaceuticals, Inc. /sanofi-aventis U.S. LLC. All rights reserved.

Issue Date: August 2020

DUP.20.07.0420

MIXING BOWL 2020

GIF T GUIDE

Pet Love

NEXT-LEVEL TREATS

Simply add water and freeze for Fido!

Pooch Creamery Peanut Butter Flavor Ice Cream Mix Dog Treat $7 chewy.com

Made with five ingredients (including real peanuts!), this frosty treat will have your pups licking their chops like never before.

THE GOOD BOYS AND FLUFFY FRIENDS ON YOUR LIST WON’T BE ABLE TO KEEP THEIR PAWS OFF THESE ADORABLE FOODTHEMED PRESENTS.

Navo Noodles Hamster Hideout $25 LoveDrizzlesStudio. etsy.com

No noodles in this cup!

Just oodles of cuteness.

Your hamster or gerbil will love hunkering down in their new home.

Painted Peonies Midnight Dog Squeaky Toy $16 thefoggydog.com

This sophisticated floral bone-shaped plaything is fit for the bougiest of bowwows.

Box of Doughnuts

Perfect for cats, too!

$26 fabdog.com

These colorful doughnut look-alikes are so sweet.

And the fact that there are two squeakers in each is the icing on top.

Small Personalized Dipped Ceramic Dog Bowl

$39 markandgraham.com

Spell out who’s a good boy with these classy dishes. They’re also available in a large size for bigger doggos.

Way cuter than plants and coral!

Top Fin Taco Truck Aquarium Ornament $15 petsmart.com

Your scaly companions shouldn’t miss out either!

Order’s up at this adorable decoration for fish tanks.

TASTEOFHOME.COM DECEMBER/JANUARY 2021

21

MIXING BOWL

Inside Out

RUBY RED GRAPEFRUIT

With its vibrant color and tangy-sweet flavor, ruby red grapefruit brightens up your winter diet—and your overall health.

This blushing citrus superstar packs in vitamins A and C—plus powerful lycopene—making this nutrient-dense grapefruit an antioxidant superhero.

But ruby red grapefruit’s health-boosting benefits go way beyond that.

Here’s how the pretty, puckery fruit can make you glow from head to toe.

Hydrates the body

Fights illness

With its high water content (nearly 4 ounces per halfgrapefruit), ruby red rocks as a thirst quencher. Juice it for a fresh drink or to add zing to seafood recipes.

Bursting with potassium, folate, thiamine and magnesium and a hefty dose of vitamins A and C—28% and 64% of daily value per half-fruit, respectively—grapefruit’s nutrients can boost immunity.

And its bright red flesh packs in lycopene, a potential protector against viruses, cancer, diabetes and heart disease.

As a fiber-rich food with high water content, grapefruit keeps you satiated. Half a grapefruit contains 52 calories and 2 grams of fiber. Nosh on fresh segments or toss them in a salad.

Brightens skin Grapefruit’s antioxidants help protect against cell damage, increase collagen production and improve skin tone.

Maintains eye health The antioxidant-rich fruit is high in a flavonoid called naringin, which could play a critical role in eye health by helping to prevent cataracts, age-related macular degeneration and other eye disorders.

WARM GRAPEFRUIT WITH GINGER SUGAR Preheat broiler. Cut 1 grapefruit crosswise in half. With a small knife, cut around the membrane in the center of each half and discard. Cut around each section to loosen fruit.

Place on a baking sheet, cut side up. Mix 1 Tbsp. chopped crystallized ginger and 2 tsp. sugar; sprinkle over grapefruit.

Broil 4 in. from heat until sugar is melted, about 4 minutes.

Makes 2 servings.

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GRAPEFRUIT: STEFAN CRISTIAN CIOATA/GETTY IMAGES

Controls appetite

This tasty bowl packs in protein and is a rich source of healthy unsaturated fats.

Quick Fix

Fresh-Start Suppers A new year brings new opportunities to shake up your dinner routine. These light, bright recipes come together in a flash and make weeknights way more exciting.

TASTEOFHOME.COM DECEMBER/JANUARY 2021

25

FAMILY KITCHEN Madras Curried Eggs with Rice Whoever said that gourmet foods take ages to prepare did not know about this Indian-style dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it delicious.

Judy Batson, Tampa, FL Prep: 20 min. + standing Cook: 15 min.

Makes: 4 servings 8 ¹ ₄ 1 2 2 1 1 1

large eggs cup butter small onion, chopped tsp. curry powder tsp. tomato paste garlic clove, minced cup water can (14¹ ₂ oz.) petite diced tomatoes, optional 1 tsp. lemon juice 2 pkg. (8.8 oz. each) readyto-serve long grain rice

ra Mad

Optional: Chopped salted peanuts, raisins, grated orange zest, chutney and shredded coconut

1. Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs; 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise.

2. Meanwhile, melt butter in a skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes.

Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes.

Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve with rice and desired toppings.

1 SERVING 464 cal., 24g fat (10g sat. fat), 403mg chol., 236mg sod., 43g carb. (1g sugars, 2g fiber), 17g pro.

s Curried Eg

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wi

th

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HE ART

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Quick & Easy Chicken Poke Bowl

This poke bowl is a great alternative when sushi-grade fish isn’t in the budget. I love it because it’s quick, easy and inexpensive. While it’s not a traditional poke recipe, the chicken still rocks in this bowl—and makes it a winner for the whole family.

—Emily Cresta, Oxford, OH Prep: 25 min. + chilling • Cook: 5 min.

Makes: 4 servings 1 cup uncooked sushi (short grain) rice PICKLED ONIONS

¹ ₂ cup cider vinegar 1 Tbsp. sugar 1 small red onion, thinly sliced SPICY MAYONNAISE

¹ ₃ cup mayonnaise 4 tsp. Sriracha chili sauce POKE BOWL

2 cups shredded rotisserie chicken 2 Tbsp. reduced-sodium soy sauce 2 tsp. toasted sesame oil 1 tsp. honey 1 medium ripe avocado, peeled and sliced ¹ ₂ small cucumber, thinly sliced 1 cup alfalfa or bean sprouts Optional: Sliced green onions and sesame seeds

ic e

This dish powers up your day with B vitamins such as riboflavin, folate, B12 and B6.

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1. Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate for 30 minutes or up to 2 weeks.

2. In a small bowl, stir together the mayonnaise and Sriracha chili sauce.

Refrigerate, covered, until serving.

3. In a large skillet or wok, toss the chicken, soy sauce, sesame oil and honey. Cook and stir over mediumlow heat until chicken is heated through, 5-7 minutes.

4. To serve, divide the rice among 4 serving bowls. Top with chicken mixture, sliced avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.

1 BOWL 539 cal., 26g fat (5g sat. fat), 64mg chol., 606mg sod., 49g carb.

(4g sugars, 4g fiber), 25g pro.

Continued on page 28 E

Get this recipe at hiddenvalley.com/mississippiroast and scan for even more ways to shake up weeknight dinners.

Data rates may apply

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“When my co-worker brought this shrimp to an office potluck, everyone asked for the recipe!”

-Kristine Chayes

HE ART

HE ALTHY

This shrimp really satisfies— it’s a lean source of high-quality protein.

Portuguese Shrimp I received this recipe over 40 years ago from a co-worker who was raised in Portugal. The sauce goes great on fish fillets, too!

Kristine Chayes, Smithtown, NY Takes: 30 min. • Makes: 6 servings 2 1 ¹ ₂ 1 ¹ ₂ ¹ ₄

28

Tbsp. olive oil medium onion, sliced cup chopped green pepper cup tomato sauce cup orange juice cup diced pimientos, drained

¹ ₂ ¹ ₂ ¹ ₄ 2

tsp. grated orange zest tsp. salt tsp. pepper lbs. uncooked shrimp (16-20 per lb.), peeled and deveined 4 cups hot cooked rice Minced fresh parsley, optional

In a skillet, heat oil over mediumhigh heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes.

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper.

Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice.

Sprinkle with parsley if desired.

1 SERVING 336 cal., 7g fat (1g sat. fat), 184mg chol., 566mg sod., 38g carb.

(4g sugars, 2g fiber), 29g pro.

DIABETIC EXCHANGES 4 lean meat, 2¹ ₂ starch, 1 fat.

BRIEF SUMMARY OF MEDICATION GUIDE Prolia® (PRÓ-lee-a) (denosumab) Injection, for subcutaneous use Read the Medication Guide that comes with Prolia before you start taking it and each time you get a refill. There may be new information. The Medication Guide does not take the place of talking with your doctor about your medical condition or treatment.

Talk to your doctor if you have any questions about Prolia.

What is the most important information I should know about Prolia?

If you receive Prolia, you should not receive XGEVA®. Prolia contains the same medicine as Xgeva (denosumab).

Prolia can cause serious side effects including: • Serious allergic reactions. Serious allergic reactions have happened in people who take Prolia. Call your doctor or go to your nearest emergency room right away if you have any symptoms of a serious allergic reaction. Symptoms of a serious allergic reaction may include: low blood pressure (hypotension) rash trouble breathing itching throat tightness hives swelling of your face, lips, or tongue • Low calcium levels in your blood (hypocalcemia).

Prolia may lower the calcium levels in your blood. If you have low blood calcium before you start receiving Prolia, it may get worse during treatment. Your low blood calcium must be treated before you receive Prolia. Most people with low blood calcium levels do not have symptoms, but some people may have symptoms. Call your doctor right away if you have symptoms of low blood calcium such as: spasms, twitches, or cramps in your muscles numbness or tingling in your fingers, toes, or around your mouth Your doctor may prescribe calcium and vitamin D to help prevent low calcium levels in your blood while you take Prolia. Take calcium and vitamin D as your doctor tells you to.

• Severe jaw bone problems (osteonecrosis).

Severe jaw bone problems may happen when you take Prolia. Your doctor should examine your mouth before you start Prolia. Your doctor may tell you to see your dentist before you start Prolia. It is important for you to practice good mouth care during treatment with Prolia. Ask your doctor or dentist about good mouth care if you have any questions.

• Unusual thigh bone fractures.

Some people have developed unusual fractures in their thigh bone. Symptoms of a fracture include new or unusual pain in your hip, groin, or thigh.

• Increased risk of broken bones, including broken bones in the spine, after stopping, skipping or delaying Prolia.

Talk with your doctor before starting Prolia treatment. After your treatment with Prolia is stopped, or if you skip or delay taking a dose, your risk for breaking bones, including bones in your spine, is increased. Your risk for having more than 1 broken bone in your spine is increased if you have already had a broken bone in your spine. Do not stop, skip or delay taking Prolia without first talking with your doctor. If your Prolia treatment is stopped, talk to your doctor about other medicine that you can take.

• Serious infections.

Serious infections in your skin, lower stomach area (abdomen), bladder, or ear may happen if you take Prolia. Inflammation of the inner lining of the heart (endocarditis) due to an infection also may happen more often in people who take Prolia. You may need to go to the hospital for treatment if you develop an infection. Prolia is a medicine that may affect the ability of your body to fight infections. People who have a weakened immune system or take medicines that affect the immune system may have an increased risk for developing serious infections. Call your doctor right away if you have any of the following symptoms of infection: fever or chills skin that looks red or swollen and is hot or tender to touch fever, shortness of breath, cough that will not go away severe abdominal pain frequent or urgent need to urinate or burning feeling when you urinate • Skin problems.

Skin problems such as inflammation of your skin (dermatitis), rash, and eczema may happen if you take Prolia. Call your doctor if you have any of the following symptoms of skin problems that do not go away or get worse: redness your skin is dry or feels like leather itching blisters that ooze or become crusty small bumps or patches (rash) skin peeling • Bone, joint, or muscle pain.

Some people who take Prolia develop severe bone, joint, or muscle pain.

Call your doctor right away if you have any of these side effects.

What is Prolia?

Prolia is a prescription medicine used to: • Treat osteoporosis (thinning and weakening of bone) in women after menopause (“change of life”) who: are at high risk for fracture (broken bone) cannot use another osteoporosis medicine or other osteoporosis medicines did not work well It is not known if Prolia is safe and effective in children.

Do not take Prolia if you: • have been told by your doctor that your blood calcium level is too low.

• are pregnant or plan to become pregnant.

• are allergic to denosumab or any of the ingredients in Prolia. See the end of this Medication Guide for a complete list of ingredients in Prolia.

Before taking Prolia, tell your doctor about all of your medical conditions, including if you: • are taking a medicine called Xgeva (denosumab). Xgeva contains the same medicine as Prolia.

• have low blood calcium.

• cannot take daily calcium and vitamin D. • had parathyroid or thyroid surgery (glands located in your neck).

• have been told you have trouble absorbing minerals in your stomach or intestines (malabsorption syndrome).

• have kidney problems or are on kidney dialysis.

• are taking medicine that can lower your blood calcium levels.

• plan to have dental surgery or teeth removed.

• are pregnant or plan to become pregnant. Prolia may harm your unborn baby.

Females who are able to become pregnant: Your healthcare provider should do a pregnancy test before you start treatment with Prolia.

You should use an effective method of birth control (contraception) during treatment with Prolia and for at least 5 months after your last dose of Prolia.

Tell your doctor right away if you become pregnant while taking Prolia.

• are breastfeeding or plan to breastfeed. It is not known if Prolia passes into your breast milk. You and your doctor should decide if you will take Prolia or breastfeed.

You should not do both.

Tell your doctor about all the medicines you take, including prescription and overthe-counter medicines, vitamins, and herbal supplements.

Know the medicines you take. Keep a list of medicines with you to show to your doctor or pharmacist when you get a new medicine.

How will I receive Prolia?

• Prolia is an injection that will be given to you by a healthcare professional. Prolia is injected under your skin (subcutaneous).

• You will receive Prolia 1 time every 6 months.

• You should take calcium and vitamin D as your doctor tells you to while you receive Prolia.

• If you miss a dose of Prolia, you should receive your injection as soon as you can.

• Take good care of your teeth and gums while you receive Prolia. Brush and floss your teeth regularly.

• Tell your dentist that you are receiving Prolia before you have dental work.

What are the possible side effects of Prolia?

Prolia may cause serious side effects.

• See “What is the most important information I should know about Prolia?”

• It is not known if the use of Prolia over a long period of time may cause slow healing of broken bones.

The most common side effects of Prolia in women who are being treated for osteoporosis after menopause are: • back pain • muscle pain • pain in your arms and legs • bladder infection • high cholesterol Tell your doctor if you have any side effect that bothers you or that does not go away.

These are not all the possible side effects of Prolia.

Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.

How should I store Prolia if I need to pick it up from a pharmacy?

• Keep Prolia in a refrigerator at 36°F to 46°F (2°C to 8°C) in the original carton.

• Do not freeze Prolia.

• When you remove Prolia from the refrigerator, Prolia must be kept at room temperature [up to 77°F (25°C)] in the original carton and must be used within 14 days.

• Do not keep Prolia at temperatures above 77°F (25°C). Warm temperatures will affect how Prolia works.

• Do not shake Prolia.

• Keep Prolia in the original carton to protect from light.

Keep Prolia and all medicines out of the reach of children.

General Information about the safe and effective use of Prolia.

Medicines are sometimes prescribed for purposes other than those listed in a Medication Guide. Do not use Prolia for a condition for which it was not prescribed. Do not give Prolia to other people, even if they have the same symptoms that you have. It may harm them. You can ask your doctor or pharmacist for information about Prolia that is written for health professionals.

What are the ingredients in Prolia?

Active ingredient: denosumab Inactive ingredients: sorbitol, acetate, polysorbate 20, Water for Injection (USP), and sodium hydroxide For more information, go to www.Prolia.com or call Amgen at 1-800-772-6436. © 2019 Amgen Inc. All rights reserved. USA-162-81822

FAMILY KITCHEN Meal Planner

Make-Ahead Merry When cozy breakfasts are prepped early and baked the next morning, it’s like an extra gift for the whole family.

Sausage & Pancake Bake Trial and error made this recipe one that my family asks for time and time again. It’s so easy and very good.

—Ethel Sanders, Oklahoma City, OK Prep: 15 min. • Bake: 30 min.

Makes: 8 servings 1 lb. bulk pork sausage 2 cups biscuit/baking mix

1¹ ₃ 2 ¹ ₄ 2

cups 2% milk large eggs cup canola oil medium apples, peeled and thinly sliced 2 Tbsp. cinnamon sugar Maple syrup

1. Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer

Prep It Early Cover and refrigerate the bake several hours or overnight. To use, preheat oven to 350°.

Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage.

Transfer biscuit mixture to a greased 13x9-in. baking dish.

Top with the apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup.

1 PIECE 379 cal., 24g fat (6g sat. fat), 80mg chol., 692mg sod., 30g carb.

(9g sugars, 1g fiber), 11g pro.

Chocolate-Hazelnut Espresso Cinnamon Rolls These nutty jumbo cinnamon rolls taste like mocha and are a big hit at brunch. They remind me of my favorite coffee shop bakery.

—Pam Ivbuls, Elkhorn, NE

FILLING

1 ¹ ₄ 1 1 1 ¹ ₂

cup Nutella cup butter, melted Tbsp. all-purpose flour Tbsp. ground cinnamon tsp. hazelnut flavoring syrup tsp. instant espresso powder

GLAZE

Prep: 45 min. + chilling Bake: 25 min. • Makes: 8 servings 2 pkg. (¹ ₄ oz. each) active dry yeast ¹ ₂ cup warm water (110° to 115°) ¹ ₂ cup half-and-half cream (110° to 115°) ¹ ₂ cup 2% milk (110° to 115°) 2 Tbsp. sugar 2 Tbsp. butter, softened 2 Tbsp. Nutella 1 Tbsp. hazelnut flavoring syrup 1 tsp. salt 1 tsp. instant espresso powder 3³ ₄ to 4¹ ₄ cups bread flour

¹ ₂ 2 2 2

cup confectioners’ sugar tsp. butter, softened tsp. buttermilk tsp. hazelnut flavoring syrup Chopped hazelnuts, optional

1. Dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover

and let rise in a warm place until doubled, about 45 minutes.

3. Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within ¹ ₂ in. of edges.

Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a parchmentlined or greased 13x9-in. baking pan.

Cover and refrigerate overnight.

4. Preheat oven to 350°. Remove rolls from refrigerator; let rise in a warm place until almost doubled, about 45 minutes. Bake until golden brown, 25-30 minutes. Meanwhile, combine the confectioners’ sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls.

Sprinkle with hazelnuts if desired.

1 ROLL 616 cal., 25g fat (9g sat. fat), 35mg chol., 407mg sod., 89g carb.

(37g sugars, 4g fiber), 12g pro.

Prep It Early Do it ahead of time!

Make the rolls and filling the night before and assemble. Cover and place in the refrigerator overnight. The next morning, bake the cinnamon rolls as directed, drizzle with glaze while warm, and top with chopped nuts if desired.

Taste of Home 13 x 9 inch Non-Stick Metal Baking Pan $19 amazon.com

FAMILY KITCHEN

Easy Cheesy Cauliflower Breakfast Casserole I love finding new ways to add veggies to my meals. This twist on a breakfast favorite swaps in riced cauliflower for the usual hash browns to make it not only ketofriendly but also a crowd-pleasing addition to the brunch rotation.

—Robyn Warren, Lakeway, AR Prep: 30 min.

Bake: 40 min. + standing Makes: 12 servings 1 lb. bacon strips, chopped 1 cup chopped sweet onion ¹ ₂ large sweet red pepper, chopped ¹ ₂ large green pepper, chopped 9 large eggs, lightly beaten 1¹ ₂ cups whole-milk ricotta cheese 4 cups frozen riced cauliflower, thawed 2 cups shredded cheddar cheese 1 cup shredded Swiss cheese ¹ ₂ tsp. pepper ¹ ₄ tsp. salt

1. Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.

Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pan.

2. Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in the riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes.

Let stand 10 minutes before serving.

1 PIECE 307 cal., 22g fat (11g sat. fat), 194mg chol., 534mg sod., 7g carb.

(4g sugars, 2g fiber), 21g pro.

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

Prep It Early Freeze for up to 6 months ahead! Cool baked casserole completely; cover and freeze.

To use, partially thaw in refrigerator overnight.

Remove from fridge 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as needed to heat through.

JUST AS MUCH I S S A I D O N T H E P L AT E S AS OVER THEM.

MADE WITH MILK FROM GRASS-FED COWS T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.

HAZELNUT MOCHA

PEPPERMINT RED VELVET

BISCOFF

CREAMY WHITE

Tasty 10

HAUTE CHOCOLATE S TA R T H E R E

Warm up with a steamy mug of sippable cocoa dolled up with a sweet selection of stir-ins.

In a saucepan, heat 4 cups half-and-half cream over medium heat until bubbles form around the sides of pan (do not boil).

Remove from heat. Whisk in 2 bars (3½ oz. each) chopped 70% cacao dark chocolate, 2 oz. chopped milk chocolate and a dash of salt. Stir in other ingredients and return to heat; cook and stir until heated through.

BISCOFF

Whisk in ¹⁄ 3 cup Biscoff creamy cookie spread until smooth. Pour into mugs; top with sweetened whipped cream and a Biscoff cookie if desired.

CHAI Steep 3 chai tea bags in simmering half-and-half for 5 minutes. Remove tea bags; whisk in chocolates and 1 tsp. vanilla extract until smooth. Pour into mugs; top with sweetened whipped cream and cinnamon if desired.

CHILI-ORANGE Whisk in 2 tsp. grated orange zest, ¼ tsp. chili powder and ¹⁄ 8 tsp.

34

cayenne pepper until smooth. Pour into mugs; top with sweetened whipped cream, cayenne pepper and an orange peel twist if desired.

CREAMY WHITE Instead of the dark and milk chocolates, whisk in 1½ cups white baking chips and 1 tsp. vanilla extract until smooth. If desired, dip rim of mugs in additional melted white baking chips and then in sprinkles. Fill mugs.

HAZELNUT MOCHA Whisk in ½ cup Nutella, ¼ cup hazelnut liqueur and 3 Tbsp. espresso powder until smooth.

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

CHILIORANGE

If desired, dip rim of the mugs in additional Nutella, then in chopped hazelnuts. Fill mugs.

HEAVENLY NUTMEG Whisk in 1 tsp. vanilla extract and ¼ tsp. ground nutmeg until smooth. Pour into mugs; top with sweetened whipped cream or mini marshmallows if desired.

PEPPERMINT RED VELVET Instead of dark chocolate, whisk in 7 oz. chopped white baking chocolate, ¼ tsp. peppermint extract and ¼ tsp. red food coloring until smooth. Pour into mugs; top with sweetened whipped cream or mini marshmallows and a candy cane if desired.

PUMPKIN SPICE Whisk in ¾ cup canned pumpkin and 2 tsp. pumpkin pie spice until smooth. Pour into mugs; top with sweetened whipped cream if desired.

SALTED CARAMEL & BANANA Whisk in 2 pureed bananas and ¹⁄ 3 cup salted caramel topping until smooth. Pour into mugs; top with sweetened whipped cream if desired.

SNICKERDOODLE Whisk in 1 tsp. vanilla extract, 1 tsp. cinnamon, ¾ tsp. ground ginger, ½ tsp. cardamom, ¼ tsp. nutmeg and ¼ tsp. allspice until smooth.

Pour into mugs; top with sweetened whipped cream if desired.

BRIEF SUMMARY OF PATIENT PACKAGE INSERT Neulasta® (pegfilgrastim) This brief summary of the Patient Information for the on-body injector for Neulasta® provides information and instructions for people who will be receiving Neulasta® or their caregivers. This brief summary does not tell you everything about Neulasta®. This information does not take the place of talking with your healthcare provider about your medical condition or your treatment.

What is the most important information I need to know about receiving Neulasta® with the on-body injector for Neulasta®?

• See the Instructions for Use for the on-body injector for Neulasta® for detailed information about the on-body injector for Neulasta® and important information about your dose delivery that has been written by your healthcare provider.

• Know the time that delivery of your dose of Neulasta® is expected to start.

• Avoid traveling, driving, or operating heavy machinery during hour 26 through hour 29 after the on-body injector for Neulasta® is applied. Avoid activities and places that may interfere with monitoring during the 45-minute period that Neulasta® is expected to be delivered by the on-body injector for Neulasta®, and for 1 hour after delivery.

• A caregiver should be with you the first time that you receive Neulasta® with the on-body injector for Neulasta®.

• If placed on the back of the arm, a caregiver must be available to monitor the status of the on-body injector.

• If you have an allergic reaction during the delivery of Neulasta®, remove the on-body injector for Neulasta® by grabbing the edge of the adhesive pad and peeling off the on-body injector for Neulasta®. Get emergency medical help right away.

• You should only receive a dose of Neulasta® on the day your healthcare provider tells you.

• You should not receive your dose of Neulasta® any sooner than 24 hours after you finish receiving your chemotherapy. The on-body injector for Neulasta® is programmed to deliver your dose about 27 hours after your healthcare provider places the on-body injector for Neulasta® on your skin.

• Do not expose the on-body injector for Neulasta® to the following because the on-body injector for Neulasta® may be damaged and you could be injured: diagnostic imaging (e.g., CT Scan), MRI, Ultrasound, X-ray, radiation treatment, or oxygen rich environments, such as hyperbaric chambers.

• Avoid airport X-ray scans. Request a manual pat down instead. Use care during a manual pat down to help prevent the on-body injector for Neulasta® from being accidentally removed.

• Keep the on-body injector for Neulasta® at least 4 inches away from electrical equipment such as cell phones, cordless telephones, microwaves, and other common appliances. If the on-body injector for Neulasta® is too close to electrical equipment, it may not work correctly and can lead to a missed or incomplete dose of Neulasta®.

• The on-body injector is for adult patients only.

• If your on-body injector is not working properly, you may miss your dose or you may not receive your full dose of Neulasta®. If you miss your dose or do not receive your full dose of Neulasta®, you may have an increased risk of developing fever or infection.

• Call your healthcare provider right away, as you may need a replacement dose, if any of the following occur: • On-body injector for Neulasta® comes off before or during a dose delivery.

Do not re-apply it.

• On-body injector for Neulasta® is leaking.

• Adhesive on your on-body injector for Neulasta® becomes noticeably wet (saturated) with fluid, or there is dripping. This may mean that Neulasta® is leaking out of your on-body injector for Neulasta®. If this happens you may only receive some of your dose of Neulasta®, or you may not receive a dose at all.

• On-body injector for Neulasta® status light is flashing red.

What is Neulasta®?

Neulasta® is a prescription medicine used to help reduce the chance of infection due to a low white blood cell count, in people with certain types of cancer (non-myeloid), who receive anti-cancer medicines (chemotherapy) that can cause fever and low blood cell count.

Do not take Neulasta® if you have had a serious allergic reaction to pegfilgrastim or to filgrastim.

Before you receive Neulasta®, tell your healthcare provider about all of your medical conditions, including if you: • have a sickle trait or sickle cell disorder • have had severe skin reactions to acrylic adhesives

• are allergic to latex. The needle cap on the prefilled syringe contains dry natural rubber (derived from latex).

• have kidney problems • have any other medical problems • are pregnant or plan to become pregnant. It is not known if Neulasta® may harm your unborn baby.

• are breastfeeding or plan to breastfeed. It is not known if Neulasta® passes into your breast milk.

Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements.

How will I receive Neulasta®?

See the Instructions for Use for detailed information about how you will receive a dose of Neulasta® with the on-body injector for Neulasta®, and how to remove and dispose of the on-body injector for Neulasta®.

What are the possible serious side effects of Neulasta®?

Neulasta® may cause serious side effects, including: • Spleen rupture. Your spleen may become enlarged or may rupture during treatment with Neulasta®. A ruptured spleen can cause death. Call your healthcare provider right away if you have pain in your left upper stomach area or left shoulder.

• A serious lung problem called Acute Respiratory Distress Syndrome (ARDS). Call your healthcare provider or get emergency medical help right away if you have: fever, shortness of breath with or without a fever, trouble breathing, or a fast rate of breathing.

• Serious allergic reactions. Neulasta® can cause serious allergic reactions.

These reactions can cause a rash over your whole body, shortness of breath, wheezing, dizziness, swelling around your mouth or eyes, fast heart rate and sweating.

If you have an allergic reaction during the delivery of Neulasta®, remove the on-body injector for Neulasta® by grabbing the edge of the adhesive pad and peeling off the on-body injector for Neulasta®. Get emergency medical help right away.

• Sickle cell crises. You may have a serious sickle cell crisis, which could lead to death, if you have a sickle cell disorder and receive Neulasta®.

• Kidney injury (glomerulonephritis). Neulasta® can cause kidney injury.

Call your healthcare provider right away if you develop any of the following symptoms: swelling of your face or ankles, blood in your urine or dark colored urine, or you urinate less than usual.

• Increased white blood cell count (leukocytosis). Your healthcare provider will check your blood during treatment with Neulasta®.

• Capillary Leak Syndrome. Neulasta® can cause fluid to leak from blood vessels into your body’s tissues. This condition is called “Capillary Leak Syndrome” (CLS). CLS can quickly cause you to have symptoms that may become life-threatening. Get emergency medical help right away if you develop any of the following symptoms: • swelling or puffiness and are urinating less often than usual • trouble breathing • swelling of your stomach-area (abdomen) and feeling of fullness • dizziness or feeling faint • a general feeling of tiredness • Inflammation of the aorta (aortitis). Inflammation of the aorta (the large blood vessel which transports blood from the heart to the body) has been reported in patients who received Neulasta®. Symptoms may include fever, abdominal pain, feeling tired, and back pain. Call your healthcare provider if you experience these symptoms.

The most common side effect of Neulasta® is pain in your bones, and in your arms, and legs.

These are not all the possible side effects of Neulasta®. For more information, ask your healthcare provider or pharmacist.

What are the ingredients in Neulasta®?

Active ingredient: pegfilgrastim Inactive ingredients: acetate, polysorbate 20, sodium and sorbitol in Water for Injection

2

Manufactured by: Amgen Inc. One Amgen Center Drive Thousand Oaks, California 91320-1799 www.neulasta.com 1-800-77-AMGEN (1-800-772-6436)

This product, its production, and/or its use may be covered by one or more US Patents, including US Patent Nos. 5,824,784; 5,582,823; 5,580,755, as well as other patents or patents pending. © 2020 Amgen Inc. All rights reserved. v 13 USA-003-80718

FAMILY KITCHEN Bakeable

Five simple baking rules and an heirloom recipe prompted a cookbook that deямБnes home cooking in the heartland.

S TORY BY M ANDY NAGLICH PHOTOGR A PHY BY PAUL S TR ABBING

36

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

CHRISTMASTIME BATCH OF GRAMMA’S HEIRLOOM SUGAR COOKIES FINALLY CONVINCED SHAUNA SEVER THAT SHE NEEDED TO WRITE THE BOOK.

Surrounded by family during her first winter since moving back to Chicago, she watched her children, Caroline and Andrew, slowly savor each crispy yet tender, sprinkle-covered cookie. Every year prior, they would hungrily stuff the delicate cookies in their mouths after a long plane ride from San Francisco to see family for the holidays. That’s when Shauna realized that these cookies, in this place—it’s just different.

“It all clicked and I noticed all the things I had taken for granted growing up in the Midwest,” she says. She wanted to share this feeling with cooks everywhere, and her cookbook Midwest Made was born.

Right on the cover, Shauna defines five specific tenets every Midwestern baker knows: bake big, bake easy, bake with purpose, bake from the past and bake in the present.

These “five big rules” guided her as she hit the road—and the library—to hunt down the essential

recipes that tell the story of the region. Her first stop was a special keepsake: a scrap of paper handwritten by her late grandmother with 10 carefully selected recipes. “It felt like such a gift...this list of what she felt defined ‘Midwestern’ for her and for our family.”

Reaching beyond this special list, Shauna traveled to community bakeries everywhere from Iowa to Missouri to Wisconsin, and scoured vintage church cookbooks and historical tomes to make sure she covered the whole story of baking in the region.

She landed on more than 100 recipes for her book, but a handful remain closest to her heart. Of course, those sugar cookies straight from Gramma’s recipe folder are included, as is a specialty from her childhood: Swedish flop. “It’s a great thing to make around the holidays because it feels extra special.”

This take on coffee cake with a not-too-sweet frosting is a staple in Chicago bakeries. Shauna lightens up the taste of the yeasted cake with the addition of tangy fruit jam.

In typical “bake big” fashion, this cake packs 12 servings.

If that’s a little too large for your household at the holidays, “think of people who might not normally get a gift—someone like your mail carrier,” says Shauna. “Take this ‘problem’ of having too much and turn it into generosity.”

After all, spreading Find Shauna’s cookbook, Midwest Made, at sweetness around is just the shaunasever.com.

Midwestern way.

TASTEOFHOME.COM DECEMBER/JANUARY 2021

37

FAMILY KITCHEN Swedish Flop Swedish flop was one of my Gramma Esther’s favorites. Found mainly in the Chicago area, this combination of fluffy, yeasted cake and buttercream is, like Esther herself, a showstopper.

—Shauna Sever, Oak Park, IL Prep: 45 min. + rising Bake: 30 min. + cooling Makes: 12 servings 1 pkg. (¹ ₄ oz.) quick-rise yeast ² ₃ cup warm whole milk (110° to 115°) 4 Tbsp. unsalted butter, melted ¹ ₄ cup sugar 2 large eggs, room temperature 2 tsp. grated lemon zest 1 tsp. vanilla extract 2 cups all-purpose flour ¹ ₂ tsp. fine sea salt STREUSEL

³ ₄ ¹ ₃ ¹ ₈ 5

cup all-purpose flour cup packed light brown sugar tsp. fine sea salt Tbsp. unsalted butter, room temperature

ERMINE FROSTING

¹ ₄ 1 1 ¹ ₄ 1 1 ¹ ₄ ¹ ₂ ¹ ₄

cup all-purpose flour cup whole milk cup sugar tsp. fine sea salt cup unsalted butter, room temperature tsp. vanilla extract tsp. almond extract cup rhubarb or raspberry jam cup confectioners’ sugar

1. In a large bowl, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla.

Beat in the flour and salt until shiny, 3-4 minutes (batter will be very loose and sticky). Place in a greased bowl; lightly sprinkle surface with additional flour. Cover and let rise in a warm place until doubled, about 1 hour.

2. Lightly grease a 13x9-in. baking pan; line pan with parchment, letting ends extend up sides. Transfer dough to prepared pan; cover and let rise until doubled, about 45 minutes.

3. Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and mix until coarse crumbs form; refrigerate.

4. Sprinkle streusel evenly over dough.

Bake on the center rack until edges

Love baking? Or want to break into it?

Join Bakeable, Taste of Home’s community for everything you want to know about baking, including the very best recipes, gorgeous inspiration and easy step-by-step instructions. Join our active community of bakers by taking part in a monthly baking challenge! For the month of December, we’re featuring a new Christmas cookie challenge every week (including these Mexican Tea Cookies)! Head online to find the recipes, easy how-to tips, video instruction and more!

Get the recipes and all the details on how to participate at tasteofhome.com/bakeableDJ21.

start to brown, about 30 minutes.

Cool in pan on a wire rack.

5. For frosting, whisk flour, milk, sugar, and salt in a large saucepan. Cook, whisking constantly, over medium heat until mixture thickens, about 1 minute.

Remove and let cool completely. Whisk butter and extracts on high speed until fluffy, about 2 minutes. Add cooled flour mixture; beat until fluffy and mousselike, about 5 minutes.

6. Remove cake from pan. Using a serrated knife, cut ¹ ₄ in. off outside edges; slice cake horizontally into 2 layers. Spread frosting evenly over bottom layer; top with jam. Replace top of cake; dust with confectioners’ sugar.

1 PIECE 510 cal., 26g fat (16g sat. fat), 98mg chol., 173mg sod., 64g carb.

(39g sugars, 1g fiber), 6g pro.

© 2020 Reynolds Consumer Products, LLC.

Let’s make it together.

A walnut pesto that teaches you

how to warm a room with an ice cube tray

Find out how to make a walnut pesto you’ll want to enjoy week after week, how an ice tray can make that simple, plus hundreds of other recipes made with heart-healthy* California walnuts at walnuts.org.

Per one ounce serving. *California walnuts are certified by the American Heart Association.® Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

So Simple. So Good.®

The Best

CHRISTMAS This year, make it extra magical—with sprinkle-kissed sweets, shimmering treats, swirly delights and jolly bites.

These holiday-ready recipes are so fa-la-la-la festive they could make an elf blush.

GOODY-GOODY GUMDROPS

TASTEOFHOME.COM DECEMBER/JANUARY 2021

41

These sweet “snow”-dusted treats are a holiday hit with kids and adults.

—Taste of Home Test Kitchen Takes: 15 min.

Makes: about 1¹ ₂ dozen 2 Tbsp. butter 2 cups pastel or plain miniature marshmallows

42

3 cups crisp rice cereal ¹ ₄ cup finely chopped pecans Green decorator’s sugar Assorted sprinkles, optional Confectioners’ sugar

1. In a heavy saucepan, melt butter.

Stir in marshmallows; cook and stir over low heat until melted. Remove from heat; stir in cereal and pecans.

Let cool just enough to handle.

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

2. With greased hands, shape into trees. (Work quickly, as the cereal hardens quickly and becomes difficult to form.) Roll in green sugar.

If desired, decorate with sprinkles.

Place on a serving tray; dust with confectioners’ sugar.

1 TREE 57 cal., 3g fat (1g sat. fat), 3mg chol., 58mg sod., 9g carb.

(4g sugars, 0 fiber), 1g pro.

SILVER SPARKLES: CHINNAPONG/GETTY IMAGES

CRISPY CHRISTMAS TREES

GOODY-GOODY GUMDROPS My shimmery squares are softer than store-bought gumdrops. Their old-fashioned taste is timeless.

—Richard Bunt, Painted Post, NY Prep: 10 min. + standing Cook: 10 min. + chilling Makes: about 1 lb.

3 1¹ ₄ 1¹ ₂ ¹ ₄ 4

envelopes unflavored gelatin cups water, divided cups sugar to ¹ ₂ tsp. peppermint extract drops each red and green food coloring Additional sugar

1. In a small bowl, sprinkle gelatin over ¹ ₂ cup water; let stand for 5 minutes. In a small saucepan, bring sugar and remaining ³ ₄ cup water to a boil over medium heat, stirring constantly. Add gelatin mixture; simmer and stir over low heat until gelatin is completely dissolved, about 5 minutes.

Remove from heat; stir in extract.

2. Divide mixture between 2 bowls; tint 1 red and the other green with food coloring. Transfer each to a greased 8x4-in. loaf pan; cool completely. Refrigerate, covered, until firm, about 3 hours.

3. Loosen sides from pan with a knife; turn onto a sugared cutting board. Cut into ¹ ₂-in. cubes; roll in additional sugar.

4. Let stand, uncovered, at room temperature until sides are dry, 3-4 hours, turning every hour.

MULLED WINE MARGARITAS This holiday beverage has complex flavors and warms the soul. It’s the ultimate Christmas cocktail!

—Becky Hardin, St. Peters, MO Prep: 20 min. • Cook: 1 hour Makes: 8 servings (1¹ ₂ qt.)

8 8 4 3 1 2 ¹ ₂ ¹ ₄ ¹ ₄ ¹ ₄ ¹ ₄ 1

whole peppercorns whole allspice whole cloves cinnamon sticks (3 in.) bottle (750 ml) malbec or other dry red wine cups apple cider or juice cup packed dark brown sugar cup agave nectar cup tequila (preferably Exotico Reposado) cup orange liqueur cup orange juice large navel orange, sliced

Optional: Orange slices, sea salt, sugar and orange zest

1. In a Dutch oven, combine first 4 ingredients over medium heat until fragrant, about 2 minutes. Add the next 8 ingredients. Bring just to a simmer (do not boil). Reduce heat; simmer gently, covered, about 1 hour, stirring to dissolve sugar. Strain; discarding solids. Return mixture to pan; keep warm on low until serving.

2. If desired, using orange slices, moisten rims of glasses. Set aside orange slices for garnish. Combine salt, sugar and zest on a plate; hold each glass upside down and dip rim into salt. Pour warmed margaritas into prepared glasses. Garnish with orange slices. Serve immediately. ³ ₄ CUP 195 cal., 0 fat (0 sat. fat), 0 chol., 14mg sod., 32g carb.

(29g sugars, 0 fiber), 0 pro.

1 PIECE (WITHOUT ADDITIONAL SUGAR) 23 cal., 0 fat (0 sat. fat),

0 chol., 3mg sod., 5g carb.

(5g sugars, 0 fiber), 1g pro.

TASTEOFHOME.COM DECEMBER/JANUARY 2021

43

EGGNOG TRES LECHES CAKE My family eagerly anticipates this dessert every holiday season.

The creamy eggnog is so decadent.

—Jan Valdez, Chicago, IL Prep: 40 min. + standing Bake: 25 min. + chilling Makes: 15 servings 1 pkg. white cake mix (regular size) ¹ ₃ 1 cups water 2 Tbsp. canola oil 3 large egg whites 2 cups eggnog 1 can (14 oz.) sweetened condensed milk ¹ ₂ cup 2% milk 1¹ ₂ cups heavy whipping cream ¹ ₄ cup sugar

44

¹ ₈ tsp. ground cinnamon ¹ ₈ tsp. ground nutmeg

1. Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 13x9-in. baking pan.

2. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack.

Using a skewer, poke holes in the cake 1 in. apart.

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

3. In a small bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour ³ ₄ cup mixture over cake; let stand until the liquid is absorbed, 20-30 minutes. Repeat 4 times. Cover and refrigerate 8 hours or overnight.

4. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake.

Sprinkle with cinnamon and nutmeg.

Refrigerate leftovers.

1 PIECE 394 cal., 19g fat (10g sat. fat), 62mg chol., 309mg sod., 51g carb.

(36g sugars, 0 fiber), 6g pro.

CARAMEL HEAVENLIES These nutty, chewy, coconut-kissed bites are a favorite treat of my husband and daughter.

—Dawn Burns, Lake St. Louis, MO Prep: 20 min. • Bake: 15 min. + cooling Makes: about 3 dozen 12 whole graham crackers 2 cups miniature marshmallows ³ ₄ cup butter, cubed

³ ₄ 1 1 1 1

cup packed brown sugar tsp. ground cinnamon tsp. vanilla extract cup sliced almonds cup sweetened shredded coconut

1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil, letting foil extend over sides by 1 in.; lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.

2. In a small saucepan, combine butter,

brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved.

Remove from heat; stir in vanilla.

3. Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned, 14-16 minutes. Cool completely in pan on a wire rack.

4. Using foil, lift cookies out of pan.

Cut into triangles; discard foil.

1 PIECE 110 cal., 7g fat (3g sat. fat), 10mg chol., 68mg sod., 13g carb.

(8g sugars, 1g fiber), 1g pro.

TASTEOFHOME.COM DECEMBER/JANUARY 2021

45

NORDVIKEN Extendable table

499

$

Joy is priceless. The rest is really affordable.

The joy of the holidays is in how we celebrate together, even if it isn’t how we had planned.

You can still enjoy the holidays, at a price you love, in the comfort of a place that’s always been home.

IDEALISK Flour sifter

4

$ 99

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ON THE COVER

CHRISTMAS STAR TWISTED BREAD This gorgeous sweet bread swirled with jam may look tricky, but it’s not.

The best part is opening the oven to find this star-shaped beauty in all its glory.

Darlene Brenden, Salem, OR Prep: 45 min. + rising • Bake: 20 min. + cooling • Makes: 16 servings 1 ¹ ₄ ³ ₄ 1 ¹ ₄ ¹ ₄ 1 3¹ ₄ ³ ₄ 2

pkg. (¹ ₄ oz.) active dry yeast cup warm water (110° to 115°) cup warm 2% milk (110° to 115°) large egg, room temperature cup butter, softened cup sugar tsp. salt to 3³ ₄ cups all-purpose flour cup seedless raspberry jam Tbsp. butter, melted Confectioners’ sugar

1. Dissolve the yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough of the remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let dough rise in a warm place until doubled, about 1 hour.

3. Punch down dough. Turn onto lightly floured surface; divide into 4 portions. Roll 1 portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread one-third of the jam to within ¹ ₂ in. of edge.

4. Repeat twice, layering dough and jam, ending with final portion of dough.

5. Place a 2¹ ₂-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst.

6. Remove cutter; grasp 2 adjacent strips and rotate twice outward.

Pinch the ends together. Repeat with the remaining strips. Cover; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes.

(Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool bread completely on a wire rack.

Dust with confectioners’ sugar.

1 PIECE 193 cal., 5g fat (3g sat. fat), 24mg chol., 192mg sod., 33g carb.

(13g sugars, 1g fiber), 4g pro.

HOW A STAR IS MADE

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

Continued on page 50 E

Watch the simple steps to make this star bread!

Just hover your camera here.

PEPPERMINT CHEESECAKE ON A STICK My son thinks these fun cheesecake pops are good enough to sell!

—Maria Morelli, Kelowna, BC Prep: 1¹ ₄ hours + freezing Bake: 1 hour + chilling • Makes: 1 dozen 1¹ ₄ cups graham cracker crumbs ¹ ₄ cup sugar ¹ ₄ cup butter, melted CHEESECAKE

4 pkg. (8 oz. each) cream cheese, softened ³ ₄ cup sugar ¹ ₃ cup sour cream ¹ ₄ cup eggnog or half-and-half cream 2 Tbsp. cornstarch 1 tsp. vanilla extract 3 large eggs, room temperature, lightly beaten 1 cup crushed peppermint candies (about 35 candies)

Add eggs; beat on low speed just until blended. Fold in peppermint candies.

Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

4. Bake until center is just set and top appears dull, 60-65 minutes. Remove springform pan from water bath.

Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

5. Remove rim from pan. Cut cheesecake into 12 slices; gently insert a wooden stick into the wide end of each. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm.

6. In a microwave, melt chocolate and shortening; stir until smooth. Spoon chocolate mixture over each slice until all sides are coated; allow

ASSEMBLY

12 wooden pop sticks 28 oz. semisweet chocolate, chopped 3 Tbsp. shortening ¹ ₂ cup green candy coating disks, melted ¹ ₄ cup red candy coating disks, melted

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.

2. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake until lightly browned, 10-12 minutes. Cool on a wire rack.

3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, eggnog, cornstarch and vanilla.

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

excess to drip off. (Keep remaining slices in freezer until ready to dip.) Place on a waxed paper-lined baking pan. Seal any gaps by drizzling with melted chocolate.

Refrigerate 10 minutes or until set.

7. Decorate with melted candy coating as desired. Refrigerate until serving.

1 SLICE 951 cal., 64g fat (37g sat. fat), 138mg chol., 356mg sod., 61g carb.

(48g sugars, 2g fiber), 12g pro.

Brie Cherry Pastry Cups

! s i Th Love

P. 56

Why it’s my favorite TRIPLE CHEESE BACON PUFF

“Why do I love this? It’s right there in the name—combine three kinds of cheese with bacon and fluffy eggs and I’m definitely not going to be sad about it.

We love this dish as a Christmas Day breakfast in my house, but it would be fantastic to take to holiday potlucks or serve as a side dish as well.”

–JAMI GEITTMANN, SENIOR ART DIRECTOR

AFew of Our

Triple Cheese Bacon Puff P. 56

Favorite Things

Taste of Home staffers share the standout reader recipes that have become holiday traditions on their own dinner tables.

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

Why it’s my favorite BRIE CHERRY PASTRY CUPS

“In my family, my mom always takes care of the big holiday meal and asks the rest of us to bring appetizers. These flaky, gooey, sweet-and-tangy puffs always go quickly! And since this year I’m a new mom wrangling my 1-year-old, Jackson, I more than appreciate how easy they are to make, too! ”

Tasteson Great a Roll!

–JULIANNE PETRASKO, ASSISTANT ART DIRECTOR

y s a E o S

Why it’s my favorite SPIRAL HAM WITH CRANBERRY GLAZE

“When I first had this spiral-cut ham with its bright red glaze, I knew it was something special for the holidays. It’s great as is, but I’ve also spiced things up a little more by adding some chopped crystallized ginger and orange zest. The extra sauce also serves as my cranberry sauce for the meal.”

–JAMES SCHEND, DEPUTY EDITOR, CULINARY

Spiral Ham with Cranberry Glaze P. 56

TASTEOFHOME.COM DECEMBER/JANUARY 2021

53

So Cream y Why it’s my favorite MAPLE-GINGERROOT VEGETABLES

“Fresh ginger and maple syrup combine to give these toasty veggies the perfect balance of sweet and spicy, so even the littles at our holiday celebrations always dig in. I typically roast them a little bit longer to bring out the caramelization and crispiness, and there are never any leftovers.”

Why it’s my favorite

–JEANNE SIDNER, CHIEF CONTENT OFFICER

DUO TATER BAKE

“Our family likes to eat healthy, so we appreciate the nutritional value of sweet potatoes in this cozy bake. And because regular mashed potatoes are a Christmas must-have (it’s the only time Mom will mash them by hand!), this indulgent combination of the two was an instant favorite for us.”

–ANNAMARIE HIGLEY, ASSOCIATE EDITOR

Duo Tater Bake

DUO TATER BAKE Cut down on precious holiday prep time with this creamy potato dish that combines sweet potatoes with regular spuds, plus three delicious types of cheese.

—Joan McCulloch, Abbotsford, BC Prep: 40 min. • Bake: 20 min. • Makes: 2 casseroles (10 servings each) 4 lbs. russet or Yukon Gold potatoes, peeled and cubed 3 lbs. sweet potatoes, peeled and cubed 2 cartons (8 oz. each) spreadable chive and onion cream cheese 1 cup sour cream ¹ ₄ cup shredded ColbyMonterey Jack cheese

54

¹ ₃ cup 2% milk ¹ ₄ cup shredded Parmesan cheese ¹ ₂ tsp. salt ¹ ₂ tsp. pepper TOPPING

1 cup shredded ColbyMonterey Jack cheese ¹ ₂ cup chopped green onions ¹ ₄ cup shredded Parmesan cheese

1. Place russet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and cook until tender, 10-15 minutes.

2. Meanwhile, place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cook until the potatoes are tender, 10-15 minutes. Drain; mash with half

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

of the cream cheese and sour cream and all of Colby cheese.

3. Drain russet potatoes; mash with the remaining cream cheese and sour cream. Stir in the milk, Parmesan cheese, salt and pepper.

4. Spread 2² ₃ cups russet potato mixture into each of 2 greased 11x7-in. baking dishes. Layer with 4 cups sweet potato mixture. Repeat layers. Top with remaining russet potato mixture.

5. Bake, uncovered, at 350° until heated through, about 15 minutes.

Combine the topping ingredients; sprinkle over casseroles. Bake the casseroles until cheese is melted, 2-3 minutes longer. ³ ₄ CUP 236 cal., 12g fat (8g sat. fat), 38mg chol., 246mg sod., 25g carb.

(7g sugars, 2g fiber), 5g pro.

MapleGingerroot Vegetables

Why it’s my favorite PUMPKIN EGG BRAID

ggi es!

“At my friends’ annual ‘Chrismukkah’ celebration, we blend our favorite parts of Christmas and Hanukkah into the ultimate festive holiday bash. Last year, I brought this pretty pumpkin challah and it was a hit! I even made an extra loaf and turned it into pumpkin bread pudding the next day—an even bigger hit.”

e V r u o Love Y HE ART

HE ALTHY

Pumpkin Egg Braid

MAPLE-GINGERROOT VEGETABLES

Drizzling golden maple syrup on these roasted vegetables adds instant comfort.

—Kelli Ritz, Innisfail, AB Prep: 35 min. • Bake: 45 min.

Makes: 24 servings 5 medium parsnips, peeled and sliced 5 small carrots, sliced 3 medium turnips, peeled and cubed 1 large sweet potato, peeled and cubed 1 small rutabaga, peeled and cubed 1 large sweet onion, cut into wedges 1 small red onion, cut into wedges 2 Tbsp. olive oil 1 Tbsp. minced fresh gingerroot 1 tsp. salt ¹ ₂ tsp. pepper 1 cup maple syrup

1. Place the parsnips, carrots, turnips, potato, rutabaga and onions in a large bowl; add the oil, ginger, salt and pepper. Toss to coat.

Arrange vegetables in a single layer

in two 15x10x1-in. baking pans coated with cooking spray.

2. Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake until tender, 20-25 minutes longer, stirring once more. ³ ₄ CUP 92 cal., 1g fat (0 sat. fat), 0 chol., 119mg sod., 20g carb.

(13g sugars, 2g fiber), 1g pro.

DIABETIC EXCHANGES 1 starch.

PUMPKIN EGG BRAID I created this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. It’s so good slathered with different flavored butters.

—Sara Mellas, Hartford, CT Prep: 30 min. + rising • Bake: 20 min.

Makes: 1 loaf (12 slices) 1 pkg. (¹ ₄ oz.) active dry yeast 3 Tbsp. warm water (110° to 115°) ¹ ₂ cup canned pumpkin 1 large egg, room temperature 2 Tbsp. light brown sugar 2 Tbsp. butter, softened 1 tsp. pumpkin pie spice ¹ ₂ tsp. salt 2 to 2¹ ₂ cups bread flour EGG WASH

1 large egg 1 Tbsp. water

–RACHEL BERNHARD SEIS, SENIOR EDITOR

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.

3. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under.

4. Cover with a towel; let rise until almost doubled, about 45 minutes.

Preheat oven to 350°.

5. For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.

1 SLICE 126 cal., 3g fat (2g sat. fat), 36mg chol., 129mg sod., 20g carb.

(3g sugars, 1g fiber), 4g pro.

DIABETIC EXCHANGES 1 starch, ¹ ₂ fat.

TASTEOFHOME.COM DECEMBER/JANUARY 2021

55

BRIE CHERRY PASTRY CUPS These flaky, bite-sized puff pastries stuffed with creamy Brie and sweet cherry preserves are a fun way to kick off a holiday dinner, but they could easily double as a dessert.

—Marilyn McSween, Mentor, OH Takes: 30 min. • Makes: 3 dozen

SPIRAL HAM WITH CRANBERRY GLAZE

TRIPLE-CHEESE BROCCOLI PUFF

Baked ham with cranberry glaze has been a tradition in my family for as long as I can remember. This recipe tastes like holiday happiness to me.

Patricia Prescott, Manchester, NH

This rich-tasting side puffs up in the oven and comes out with the most delicious golden top.

—Maryellen Hays, Wolcottville, IN

Prep: 15 min. • Bake: 3 hours Makes: 16 servings

1 sheet frozen puff pastry, thawed ¹ ₂ cup cherry preserves 4 oz. Brie cheese, cut into ¹ ₂-in. cubes ¹ ₄ cup chopped pecans or walnuts 2 Tbsp. minced chives

1. Place ham on a rack in a shallow roasting pan. Cover and bake at 325° for 2¹ ₂ hours.

2. Meanwhile, for glaze, combine the remaining ingredients in a saucepan.

Bring to a boil. Reduce heat; simmer, uncovered, until cranberries pop, stirring occasionally. Remove from the heat; set aside.

3. Uncover ham; bake until a thermometer reads 140°, about 30 minutes longer, basting twice with 1¹ ₂ cups glaze. Serve remaining glaze with ham.

6 OZ. HAM 439 cal., 5g fat (2g sat. fat), 50mg chol., 2072mg sod., 59g carb.

(32g sugars, 1g fiber), 41g pro.

s d n eco

Go Ba ck

for S

1. Unfold the puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin cups.

2. Bake at 375° for 10 minutes.

Using the end of a wooden spoon handle, make a ¹ ₂-in.-deep indentation in the center of each.

Bake puff pastry until golden brown, 6-8 minutes longer. With spoon handle, press squares down again.

3. Spoon ¹ ₂ rounded tsp. of preserves into each cup. Top with the cheese; sprinkle with nuts and chives. Bake until cheese is melted, 3-5 minutes.

1 APPETIZER 61 cal., 3g fat (1g sat. fat), 3mg chol., 42mg sod., 7g carb.

(3g sugars, 1g fiber), 1g pro.

1 bone-in fully cooked spiral-sliced ham (8 lbs.)

1 can (14 oz.) whole-berry cranberry sauce 1 pkg. (12 oz.) fresh or frozen cranberries 1 jar (12 oz.) red currant jelly 1 cup light corn syrup ¹ ₂ tsp. ground ginger

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

Prep: 15 min.

Bake: 50 min. + standing Makes: 8 servings 1 1 3 6 1 ³ ₄ 3

cup sliced fresh mushrooms Tbsp. butter oz. cream cheese, softened large eggs cup 2% milk cup biscuit/baking mix cups frozen chopped broccoli, thawed 2 cups shredded Monterey Jack cheese 1 cup 4% cottage cheese ¹ ₄ tsp. salt

1. In a skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in broccoli, cheeses, salt and mushrooms.

2. Pour into a greased round 2¹ ₂-qt. baking dish. Bake, uncovered, at 350° until a thermometer reads 160°, 50-60 minutes. Let stand for 10 minutes before serving.

1 SLICE 315 cal., 21g fat (12g sat. fat), 210mg chol., 578mg sod., 13g carb.

(4g sugars, 1g fiber), 19g pro.

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THE

COOKIE EXCHANGE

ROLLED BUTTER ALMOND COOKIES

Studded with fruit, drizzled with glaze or infused with nutty goodness, these bite-sized sweets are almost too good to swap. Psst...you’ve been good—bake an extra batch for yourself.

CREAM CHEESE RED VELVET THUMBPRINT COOKIES

MOCHAWALNUT MACARONS

PEANUT BUTTER CINNAMON SNAP COOKIES

FRUITCAKE COOKIES

TASTEOFHOME.COM DECEMBER/JANUARY 2021

59

CREAM CHEESE RED VELVET THUMBPRINT COOKIES These beautiful and festive sugar-coated thumbprint cookies are perfect for Christmas.

—Colleen Delawder, Herndon, VA Prep: 25 min.

Bake: 20 min./batch + cooling Makes: 2 dozen 1 cup unsalted butter, softened ¹ ₂ cup sugar 1 large egg yolk, room temperature 1 tsp. vanilla extract ¹ ₂ tsp. red paste food coloring 2 cups all-purpose flour 2 Tbsp. baking cocoa ¹ ₂ cup coarse sugar FILLING

4 oz. cream cheese, softened ¹ ₄ cup sugar 1 large egg white, room temperature ¹ ₂ tsp. vanilla extract ¹ ₄ tsp. kosher salt

1. Preheat oven to 300°. In a large bowl, cream the butter and sugar together until light and fluffy, 5-7 minutes. Beat in the egg yolk, vanilla and red food coloring. In another bowl, whisk flour and cocoa; gradually beat into the creamed mixture. Roll the dough into 1-in. balls; roll in coarse sugar.

Place 2 in. apart on parchmentlined baking sheets. Press a deep indentation in center of each with the back of a ¹ ₂-tsp. measure.

2. Bake 10 minutes. For filling, beat the cream cheese, sugar, egg white, vanilla and salt until blended. Reshape indentations in parbaked cookies as needed. Fill each with 1 tsp. filling. Bake until filling is set, 10-12 minutes longer.

Remove cookies to wire racks to cool completely.

1 COOKIE 166 cal., 10g fat (6g sat. fat), 33mg chol., 39mg sod., 19g carb. (10g sugars, 0 fiber), 2g pro.

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

PEANUT BUTTER CINNAMON SNAP COOKIES These cookies are perfect for holiday gift baskets.

Kallee Krong-McCreery, Escondido, CA Prep: 30 min. + chilling Bake: 10 min./batch + cooling Makes: 5 dozen ¹ ₂ ¹ ₂ ¹ ₂ 1 ¹ ₂ 2 3¹ ₂ 2 ¹ ₂

cup butter, softened cup creamy peanut butter cup sugar large egg, room temperature cup molasses Tbsp. thawed orange juice concentrate cups all-purpose flour tsp. ground cinnamon tsp. baking soda

GLAZE

2¹ ₂ 2 1 1 ¹ ₂

USE FUN COOKIE CUTTERS FOR ANY OCCASION YOU'RE CELEBRATING. THE GLAZE DRIES SHINY, SO THEY LOOK PROFESSIONAL.

cups confectioners’ sugar to 3 Tbsp. water Tbsp. butter, softened Tbsp. light corn syrup tsp. vanilla or orange extract

1. In a bowl, cream butter, peanut butter and sugar until fluffy, 5-7 minutes. Beat in egg, molasses and orange juice. Combine the flour, cinnamon and baking soda; gradually beat into creamed mixture.Divide into 3 portions.

Shape each into a disk; wrap tightly. Refrigerate 30 minutes or until firm enough to roll.

2. Preheat oven to 350°. On a lightly floured surface, roll each portion of the dough to ¹ ₈-in. thickness. Cut with a floured 3-in. star-shaped cookie cutter.

Place 2 in. apart on parchmentlined baking sheets. Bake until the edges are firm and begin to brown, 8-10 minutes. Remove cookies from pans to wire racks to cool completely.

3. Combine glaze ingredients; drizzle over cookies. Let stand until set. Store between waxed paper in airtight containers.

1 COOKIE 86 cal., 3g fat (1g sat. fat), 7mg chol., 34mg sod., 14g carb. (9g sugars, 0 fiber), 1g pro.

61

FRUITCAKE COOKIES These old-fashioned goodies are fun, colorful and chewy without being sticky.

—Dorcas Wright, Guelph, ON Prep: 15 min.

Bake: 15 min./batch Makes: 5 dozen ¹ ₂ ¹ ₂ ¹ ₂ ¹ ₂ 1 1 1 ¹ ₂ ¹ ₂ 2 1 ¹ ₂ ¹ ₂ ¹ ₂

cup butter, softened cup shortening cup sugar cup packed brown sugar large egg, room temperature tsp. vanilla extract cup all-purpose flour tsp. baking soda tsp. salt cups old-fashioned oats cup sweetened shredded coconut cup chopped dates cup each chopped red and green candied cherries cup chopped candied pineapple

1. In a bowl, cream the butter, shortening and sugars. Add egg and vanilla; mix well. Combine flour, baking soda, salt and oats; add to creamed mixture and mix well. Stir in the coconut, dates, cherries and pineapple.

2. Shape into 1-in. balls; place on greased baking sheets. Bake at 325° until lightly browned, about 15 minutes. Cool on wire racks.

1 COOKIE 84 cal., 4g fat (2g sat. fat), 7mg chol., 53mg sod., 12g carb. (7g sugars, 1g fiber), 1g pro.

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

THESE YUMMY MORSELS ARE MUCH EASIER TO GIFT THAN A WHOLE CAKE.

MOCHA-WALNUT MACARONS This cookie perfectly captures the chocolaty, nutty flavor of my favorite gourmet coffee.

Store in an airtight container.

—Christine Venzon, Peoria, IL Prep: 30 min. + standing Bake: 20 min. + cooling Makes: 3¹ ₂ dozen 2 large egg whites 1 cup confectioners’ sugar ¹ ₂ cup chopped walnuts, toasted 2 Tbsp. baking cocoa 1 Tbsp. instant coffee granules Dash salt ¹ ₃ cup superfine sugar

1. Place the egg whites in a large bowl; let stand at room temperature for 30 minutes.

2. Preheat oven to 275°. Place confectioners’ sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside.

3. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 Tbsp. at a time, beating on high after each addition until the sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended.

4. Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets.

Let stand, uncovered, 30 minutes before baking. Bake 18-20 minutes. Remove from baking sheet to a wire rack; cool.

Remove from the parchment; store in an airtight container.

1 COOKIE 22 cal., 1g fat (0 sat. fat), 0 chol., 3mg sod., 3g carb.

(3g sugars, 0 fiber), 0 pro.

63

ROLLED BUTTER ALMOND COOKIES These delicate cookies look like they came from a bakery.

—Jane Haskell, Huron, SD Prep: 10 min.

Bake: 5 min./batch + cooling Makes: 4 dozen 6 Tbsp. butter, cubed 2 Tbsp. heavy whipping cream ¹ ₂ cup sugar ¹ ₂ cup ground almonds, walnuts or pecans 2 Tbsp. all-purpose flour

YOU CAN CHOOSE TO LEAVE THESE PLAIN OR DRIZZLE MELTED CHOCOLATE OVER THE ENDS.

1. Preheat oven to 350°. In a small saucepan, melt butter with cream.

Combine sugar, ground nuts and flour; stir into butter mixture until smooth. Cook and stir over low heat 1 minute; remove from heat.

2. Working in batches of 4, drop batter by teaspoonfuls 4 in. apart onto a parchment-lined baking sheet. Bake until light golden brown, 5-6 minutes. Cool on pan 1 minute before quickly rolling into a cylinder, using handle of wooden spoon. Remove to wire racks to cool completely.

1 COOKIE 30 cal., 2g fat (1g sat. fat), 5mg chol., 12mg sod., 3g carb. (2g sugars, 0 fiber), 0 pro.

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•

• If you are using the prefilled autoinjector, put the yellow safety guard (needle inside) of the SureClick® Autoinjector on the skin before injecting.

Do not inject REPATHA together with other injectable medicines at the same injection site.

Always check the label of your single-use prefilled autoinjector, singleuse prefilled syringe, or single-use on-body infusor with prefilled cartridge to make sure you have the correct medicine and the correct dose of REPATHA before each injection.

If you forget to use REPATHA or are not able to take the dose at the regular time, inject your missed dose as soon as you remember, as long as it is within 7 days of missed dose.

• If it is more than 7 days from the missed dose and you are using the every-2-week dose, inject the next dose based on your original schedule. This will put you back on your original schedule.

• If it is more than 7 days from the missed dose and you are using the 1 time each month dose, inject the dose and start a new schedule using this date.

If you are not sure when to take REPATHA after a missed dose, ask your healthcare provider or pharmacist.

If your healthcare provider has prescribed REPATHA along with other cholesterol-lowering medicines, follow instructions from your healthcare provider. Read the patient information for those medicines.

If you use more REPATHA than you should, talk to your healthcare provider or pharmacist.

Do not stop using REPATHA without talking with your healthcare provider. If you stop using REPATHA, your cholesterol levels can increase.

BRIEF SUMMARY OF PATIENT INFORMATION REPATHA® (ri-PAth-a) (evolocumab) Injection, for Subcutaneous Injection What is REPATHA? REPATHA is an injectable prescription medicine used: • in adults with cardiovascular disease to reduce the risk of heart attack, stroke, and certain types of heart surgery.

• along with diet alone or together with other cholesterol-lowering medicines in adults with high blood cholesterol levels called primary hyperlipidemia (including a type of high cholesterol called heterozygous familial hypercholesterolemia) to reduce low density lipoprotein (LDL) or bad cholesterol.

• along with diet and other LDL-lowering medicine in people with a type of high cholesterol called homozygous familial hypercholesterolemia (HoFH), who need additional lowering of LDL cholesterol.

It is not known if REPATHA is safe and effective in children with HoFH who are younger than 13 years of age or in children who do not have HoFH.

•

Who should not use REPATHA? Do not use REPATHA if you are allergic to evolocumab or to any of the ingredients in REPATHA. See the end of this leaflet for a complete list of ingredients in REPATHA.

•

What should I tell my healthcare provider before using REPATHA? Before you start using REPATHA, tell your healthcare provider about all your medical conditions, including if you: • are allergic to rubber or latex. The needle covers on the single-use prefilled syringes and within the needle caps on the single-use prefilled SureClick® autoinjectors contain dry natural rubber. The single-use Pushtronex® system (on-body infusor with prefilled cartridge) is not made with natural rubber latex.

• are pregnant or plan to become pregnant. It is not known if REPATHA will harm your unborn baby. Tell your healthcare provider if you become pregnant while taking REPATHA. Pregnancy Registry. There is a pregnancy registry for women who take REPATHA during pregnancy. The purpose of this registry is to collect information about your health and your baby’s health. You can talk to your healthcare provider or contact 1-877-311-8972 or go to https:// mothertobaby.org/ongoing-study/repatha/ to enroll in this registry or get more information.

• are breastfeeding or plan to breastfeed. You and your healthcare provider should decide if you will take REPATHA or breastfeed.

Tell your healthcare provider or pharmacist about any prescription and over-the-counter medicines, vitamins, or herbal supplements you take.

What are possible side effects of REPATHA? REPATHA can cause serious side effects including: • Serious allergic reactions. Some people taking REPATHA have had serious allergic reactions. Stop taking REPATHA and call your healthcare provider or seek emergency medical help right away if you have any of these symptoms: trouble breathing or swallowing, raised bumps (hives), rash or itching, swelling of the face, lips, tongue, throat, or arms.

The most common side effects of REPATHA include: runny nose, sore throat, symptoms of the common cold, flu or flu-like symptoms, back pain, high blood sugar levels (diabetes) and redness, pain, or bruising at the injection site.

Tell your healthcare provider if you have any side effect that bothers you or that does not go away.

These are not all the possible side effects of REPATHA. Ask your healthcare provider or pharmacist for more information.

Call your healthcare provider for medical advice about side effects.

You may report side effects to FDA at 1-800-FDA-1088.

How should I use REPATHA? • See the detailed “Instructions for Use” that comes with this patient information about the right way to prepare and give REPATHA. • Use REPATHA exactly as your healthcare provider tells you to use it.

• REPATHA is given under the skin (subcutaneously), every 2 weeks or 1 time each month.

• REPATHA comes as a single-use (1 time) prefilled autoinjector (SureClick® autoinjector), as a single-use prefilled syringe, or as a single-use Pushtronex® system (on-body infusor with prefilled cartridge).

Your healthcare provider will prescribe the type and dose that is best for you.

• If your healthcare provider prescribes you the monthly dose, you may use: • a single-use on-body infusor with prefilled cartridge to give the injection over 9 minutes, or • 3 separate injections in a row, using a different single-use prefilled syringe or single-use prefilled autoinjector for each injection. Give all of these injections within 30 minutes.

• If your healthcare provider decides that you or a caregiver can give REPATHA, you or your caregiver should receive training on the right way to prepare and inject REPATHA. Do not try to inject REPATHA until you have been shown the right way by your healthcare provider or nurse.

•

•

•

General information about the safe and effective use of REPATHA. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use REPATHA for a condition for which it was not prescribed. Do not give REPATHA to other people, even if they have the same symptoms that you have. It may harm them.

This Patient Information leaflet summarizes the most important information about REPATHA. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for information about REPATHA that is written for healthcare professionals.

For more information about REPATHA, go to www.REPATHA.com or call 1-844-REPATHA (1-844-737-2842).

What are the ingredients in REPATHA? • Active Ingredient: evolocumab • Inactive Ingredients: proline, glacial acetic acid, polysorbate 80, water for injection, and sodium hydroxide.

Manufactured by: Amgen Inc. One Amgen Center Drive, Thousand Oaks, California 91320-1799.

©2019 Amgen Inc. All rights reserved. USA-145-81113

A guide for what to stock up on this month.

Homemade Made Easy

Enjoy the taste and comfort of STOUFFER’S® Macaroni & Cheese.

Nothing says “It’s the holidays!” like the fresh-baked taste of cinnamon rolls and dinner rolls made from scratch with Fleischmann’s® Yeast.

FLEISCHMANNSYEAST.COM

Made with 100% real cheese for the creamy, cheesy taste you love.

Get Comfy This Holiday Season

Tell Us What’s Cooking!

Join the Taste of Home magazine online community now.

Share your opinions with our editors and others who love to cook. Earn gift cards & prizes!

Go to tmbinnercircle.com

A New Mylk Alternative: Banana Wave Unsweetened Banana Wave is delivering the health benefits of whole bananas and fiber-rich oat milk in a new, Unsweetened formula.

Naturally sweet and delicious, Banana Wave Unsweetened is the perfect dairy-free upgrade to your morning coffee or cereal.

bananawave.love

INSIDER TEST KITCHEN

Secrets • Favorites • Contest Winners

Hummus Skip the store-bought! Creamy, dreamy hummus is so easy to whip up at home. Just add tasty toppings for delectable dipping.

MAKE IT AHEAD Homemade hummus tastes best when the flavors have had a chance to blend and the mixture can firm up a bit.

Ideally, let the hummus chill a few hours (or at least 30 minutes) before serving.

TEST KITCHEN INSIDER HE ART

HE ALTHY

The Best Hummus

Prep: 25 min. • Cook: 20 min. + chilling Makes: 1¹ ₂ cups DISHING WITH

James Schend TOH Deputy Editor, Culinary

Hummus is my go-to appetizer when I need something easy and impressive. Over the years, I’ve picked up a few tricks to make this the best version ever.

1 can (15 oz.) chickpeas, rinsed and drained ¹ ₂ tsp. baking soda ¹ ₄ cup fresh lemon juice 1 Tbsp. minced garlic ¹ ₂ tsp. kosher salt ¹ ₂ tsp. ground cumin ¹ ₂ cup tahini 2 Tbsp. extra virgin olive oil ¹ ₄ cup cold water Optional: Olive oil, roasted chickpeas, toasted sesame seeds and ground sumac

1. Place the chickpeas in a large saucepan; add water to cover by 1 in. Gently rub the chickpeas to remove skins. Pour off water and any skins that are floating. Repeat

2-3 times until no skins float to the surface; drain. Return to pan; add baking soda and enough water to cover by 1 in.

Bring to a boil; reduce heat. Simmer, uncovered, until chickpeas are tender and starting to fall apart, 20-25 minutes.

2. Meanwhile, in a blender, pulse the lemon juice, garlic and salt until finely chopped. Let stand for 10 minutes; strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil.

3. Add chickpeas to blender; add the cold water. Cover and process until completely smooth. Add lemon mixture; process. With blender running, slowly add the tahini mixture. Adjust seasoning with additional salt and cumin if desired.

4. Transfer the mixture to a serving bowl; cover and refrigerate at least 30 minutes.

If desired, top with olive oil and toppings. ¹ ₄ CUP 250 cal., 19g fat (3g sat. fat), 0 chol., 361mg sod., 15g carb. (2g sugars, 5g fiber), 7g pro.

The Secret to Smooth Removing the skins and cooking the chickpeas in a little baking soda softens them up so that they are easier to puree, resulting in a silky texture.

Top-Shelf Tahini Tahini is a toasty, creamy sesame butter, but some brands can be grainy, oily or bitter. Look for a high-quality product to use in your homemade hummus.

A Blender Is Better It’s faster to puree the mixture in a blender than in a food processor. Plus, it will make the hummus smoother.

Soom Tahini $17/2 soomfoods.com

Try These Toppers!

ARGENTINIAN Chimichurri sauce

FUN & FESTIVE Chopped pistachios and pomegranate seeds

GO GREEK Sliced mixed olives, feta cheese and sun-dried tomatoes

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BAKING ON THE RISE

FOOD TRENDS 2021

The way we eat, cook and share meals shifted immensely in the last year. But as we stayed closer to home, our cooking styles expanded, as did the way we shop, search, and discover new recipes—all for the better.

After months of reflection, analysis of our website data, interviews with industry experts and reader surveys, we discovered 10 food trends we believe will shape the world of food in 2021.

GROCERY SHOPPING RE-IMAGINED

Online shopping is quicker, simpler and more widely available as home cooks get groceries delivered to their doorstep, with updates every step along the way. And when in-person shopping begins to normalize, stores will evolve to deliver a more robust shopping experience with hands-on demonstrations and classes.

Online grocery sales jumped 40% in 2020 and 36% of shoppers plan to retain their online purchasing frequency even after the pandemic ends.

—Coresight Research U.S. Online Grocery Survey

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DECEMBER/JANUARY 2021 TASTEOFHOME.COM

Time to dust off those rolling pins and loaf pans— home cooks love creating their own sourdough breads, rolling out flaky croissants and baking up a batch of midweek cookies “just because.”

Gateway bakes like these lit the fire, and home bakers continue to branch out with extravagant cakes and pies to make the most of every baking season.

More than 5 million people viewed our Basic Homemade Bread recipe, and visits to our Homemade Tortillas recipe are up more than 470% in the last year.

Move over, trendy restaurants: The real story about what’s new and exciting in food is coming from home cooks. The renewed interest in preparing and sharing creative foods from scratch ignited during the pandemic, shows no sign of slowing down as families rediscovered the magic of a home-cooked meal at their own dinner tables.

Visits to Taste of Home’s Copycat Recipes You Can Make at Home digital collection are up 370% compared to 2019.

THOUGHTFUL CONSUMPTION

Heightened awareness around food safety and a desire for healthier, locally sourced food show no signs of slowing down. And an increased interest in gardening sprang up in tandem with these trends, as growing food at home became smarter—and more rewarding—than ever.

According to an International Food Information Council survey, 85% of people have changed how they eat or prepare food because of the pandemic.

TEST KITCHEN INSIDER

MINDFUL MODERATION While craft cocktails are all the rage for many, options for nondrinkers are booming. Distilled zero-proof spirits are increasingly being embraced by bartenders around the world who are mixing them into unique drinks. Clever “mocktails” are making their way into homes, allowing everyone the ability to mix up something special any night of the week and still feel good the next morning.

EAT YOUR WAY HEALTHY

Consumers are moving away from the rigid rules of fad diets. Instead of focusing on what foods to avoid, home cooks are choosing foods that promise better health benefits. They’re reaching for fermented foods that promote a healthy gut, family-friendly meatless recipes, and prepared snacks that provide nutritional powerhouse ingredients that also fit their busy lifestyle.

Of Taste of Home readers surveyed, 48% look for drink recipes with little or no alcohol.

ONE APPLIANCE DOES IT ALL

Small appliances are increasingly becoming utility players built with multiple functions in one device. Many brands are offering some version of a product that serves as a convection oven, air fryer, pressure cooker, slow cooker and more.

More than half of Taste of Home readers surveyed own some sort of multicooker, and 20% report making the purchase in the last six months.

Taste of Home’s recent Healthy Your Way contest received more submissions than any other contest in the past three years, and 38% more entries than our previous healthy-recipe contest.

SCROLL, COOK, REPEAT

Social media platforms with video capabilities, like TikTok, Facebook and Instagram, specialize in catching users’ attention with all things fascinating and bite-sized—including food. From whipped coffee to focaccia bread art to “I-can’t-believe-it’scake” cakes, food is going viral on social media, and our audience is playing along.

TasteofHome.com saw traffic spikes in recipes for whipped coffee, cloud bread and easy creme brulee.

GET SMARTER

Many brands are creating smart technology that allows home cooks to preheat ovens, take a look inside refrigerators when they’re not at home, and have dishwasher detergent automatically delivered to their door when they run low. Faucets turn on with just a touch and new ovens use built-in cameras so you can peek at your roast without having to open the door.

51% of respondents to a Taste of Home survey said they have incorporated smart technology into their homes.

GLOBAL FLAVORS GO MAINSTREAM

American cooks are becoming more adventurous, especially when it comes to international and regional cuisines. Younger cookss, seeking to reconnect with their roots, are reaching to the past with a desire to master the heirloom dishes previous generations enjoyed. They’re also exploring authentic recipes from around the world, choosing to travel with their taste buds.

Recipes such as Beef Suya, Filipino Chicken Adobo and other international dishes have seen a 70% year-over-year increase in visits on tasteofhome.com.

Learn more about our 2021 Food Trends at tasteofhome.com/foodtrendsDJ21.

TASTEOFHOME.COM DECEMBER/JANUARY 2021

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TEST KITCHEN INSIDER

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I’D LIKE TO LEARN A LITTLE MORE ABOUT DIFFERENT T YPES OF WINE. WHERE SHOULD I START? Now is the perfect time to learn about wine—it’s a nice gift for any occasion and there are so many delicious foods served this time of year to pair it with. I’ve broken down some of my favorite varieties below, along with pairing suggestions for each. Happy sipping!

Cabernet Sauvignon

Chenin Blanc

PROFILE:

PROFILE:

Full-bodied with high tannins, medium acidity

Light-bodied; crisp PAIR WITH: Chicken, seafood, salads, goat cheese ALSO TRY: Pinot grigio, sauvignon blanc

PAIR WITH:

Roasted or barbecued meats like beef, lamb and sausage ALSO TRY:

PROFILE:

Light-bodied and crisp; medium acidity; bubbly PAIR WITH: Light foods like fish, vegetables and pasta; salty snacks

PROFILE:

Medium-bodied; medium acidity; chocolaty finish PAIR WITH: Pork, chicken, beef, duck, roasted dishes

Pinot Noir PROFILE: Light-

bodied with low tannins; high acidity; red-fruit flavor PAIR WITH: Chicken, pork chops, turkey, cheese, cream soups

Tannins are antioxidant compounds that come from grape skins and seeds, and are responsible for the varying levels of drying sensation you feel while drinking wine. The drier the wine, the higher the tannins.

Prosecco

Merlot

Malbec, syrah

WHAT ARE TANNINS?

ALSO TRY:

Champagne, cava, lambrusco

ALSO TRY:

Zinfandel, grenache, sangiovese

ALSO TRY:

Beaujolais, gamay

EXPLORE EVEN MORE! Join the TOH Wine Club.

Details,

find it!

Tour Wine Collection, from $10 crateandbarrel.com

WHAT T YPES OF WINE GL ASSES SHOULD I OWN?

If you’re a wine newbie, you’ll be fine with just two types: Larger bowl glasses for red, smaller bowl glasses for white.

However, there are many distinct glasses to pair with certain varieties.

Typically, the more full-bodied the wine, the larger the bowl.

P.86

If you know you’ll be serving a whole bottle, pour the wine in a decanter to help it aerate, making the flavor more vibrant.

Smashed Olives 2 cups mixed pitted olives • ³ ₄ to 1 cup olive oil • ¹ ₂ small navel orange, cut in half • ¹ ₂ medium onion, cut into wedges • 3 to 4 fresh rosemary sprigs • 6 to 8 fresh thyme sprigs • 5 garlic cloves, peeled • 2 bay leaves • 1 Tbsp. gin, optional • In a large bowl, gently mash olives to break skin. Add next 7 ingredients and, if desired, gin. Toss to coat; cover and refrigerate for up to 24 hours. To serve, drain olives, reserving oil for another use; discard bay leaves. Makes 2 cups.

—Tiffani Warner, Fort Leavenworth, KS

Of course, it never hurts to keep some champagne flutes around—because toasting with a flute is just plain fun. Clink!

Brief Summary of Medication Guide LINZESS® (lin-ZESS) Capsules

®

72 mcg • 145 mcg • 290 mcg

This information does not take the place of talking to your doctor about your medical condition or your treatment.

What is LINZESS? LINZESS is a prescription medicine used in adults to treat: • irritable bowel syndrome with constipation (IBS-C).

• a type of constipation called chronic idiopathic constipation (CIC). “Idiopathic” means the cause of the constipation is unknown.

It is not known if LINZESS is safe and effective in children less than 18 years of age.

What is the most important information I should know about LINZESS? • Do not give LINZESS to children who are less than 6 years of age. It may harm them.

• You should not give LINZESS to children 6 years to less than 18 years of age. It may harm them.

Who should not take LINZESS? • Do not give LINZESS to children who are less than 6 years of age. LINZESS can cause severe diarrhea and your child could get severe dehydration (loss of a large amount of body water and salt).

• Do not take LINZESS if a doctor has told you that you have a bowel blockage (intestinal obstruction).

Before you take LINZESS, tell your doctor about your medical conditions, including if you: • are pregnant or plan to become pregnant. It is not known if LINZESS will harm your unborn baby.

• are breastfeeding or plan to breastfeed. It is not known if LINZESS passes into your breast milk. Talk with your doctor about the best way to feed your baby if you take LINZESS. Tell your doctor about all the medicines you take, including prescription and over-the-counter medicines, vitamins and herbal supplements.

How should I take LINZESS? • Take LINZESS exactly as your doctor tells you to take it.

• Take LINZESS 1 time each day on an empty stomach, at least 30 minutes before your first meal of the day. You should also wait 30 minutes before eating a meal if you take LINZESS with applesauce or mixed with water.

• If you miss a dose, skip the missed dose. Just take the next dose at your regular time. Do not take 2 doses at the same time.

• LINZESS capsules should be swallowed whole. Do not crush or chew LINZESS. o Adults who cannot swallow LINZESS capsules whole may open the LINZESS capsule and sprinkle the LINZESS beads over applesauce or mix LINZESS with bottled water before swallowing.

It is not known if LINZESS is safe and effective when sprinkled on other foods or mixed with other liquids.

See the complete LINZESS Medication Guide for instructions on taking LINZESS in applesauce, in water, or in a nasogastric or gastrostomy feeding tube.

What are the possible side effects of LINZESS? LINZESS can cause serious side effects, including: • See “What is the most important information I should know about LINZESS?” • Diarrhea is the most common side effect of LINZESS, and it can sometimes be severe. o Diarrhea often begins within the first 2 weeks of LINZESS treatment. o Stop taking LINZESS and call your doctor right away if you get severe diarrhea during treatment with LINZESS. Other common side effects of LINZESS include: • gas • stomach-area (abdomen) pain • swelling, or a feeling of fullness or pressure in your abdomen (distention) Call your doctor or go to the nearest hospital emergency room right away, if you develop unusual or severe stomacharea (abdomen) pain, especially if you also have bright red, bloody stools or black stools that look like tar.

These are not all the possible side effects of LINZESS. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.

How should I store LINZESS? • Store LINZESS at room temperature between 68°F to 77°F (20°C to 25°C).

• Keep LINZESS in the bottle that it comes in.

• The LINZESS bottle contains a desiccant packet to help keep your medicine dry (protect it from moisture). Do not remove the desiccant packet from the bottle.

• Keep the bottle of LINZESS tightly closed and in a dry place.

Keep LINZESS and all medicines out of the reach of children.

Need more information?

• The risk information provided here is not complete. It summarizes the most important information about LINZESS. If you would like more information, talk with your doctor.

• For the FDA-approved product labeling or for more information, go to www.LINZESS.com or call 1-800-433-8871.

© 2020 Allergan and Ironwood Pharmaceuticals, Inc. All rights reserved.

Allergan® and its design are trademarks of Allergan, Inc. Ironwood® and its three-leaf design are registered trademarks of Ironwood Pharmaceuticals, Inc. LINZESS® and its design are registered trademarks of Ironwood Pharmaceuticals, Inc. Based on PI LIN105169-F-01/17 LIN133643 06/20

CONTEST

Season’s Eatings Holly jolly home cooks serve up their best shareable fare, featuring favorite seasonal ingredients and a dash of holiday spirit, of course.

First Place Two-Tone Caramel Brownies

Third Place Pumpkin French Toast with Bacon Maple Syrup

Second Place Cauliflower au Gratin TASTEOFHOME.COM DECEMBER/JANUARY 2021

75

CONTEST

Grand Prize Roasted Brussels Sprouts with Sriracha Aioli

MOLLY WINSTEN Grand Prize Winner WHAT INSPIRED YOU TO CREATE THIS CRISPY STARTER? Typically, people dip fries in aioli, but I needed some green in my holiday spread. After playing around, I found that Brussels get to the perfect level of crispness for dunking.

A little acid from some lemon and—bam!—new appetizer.

WHICH KITCHEN GADGET IS INDISPENSABLE TO YOU? That one is easy. Aioli queen here—so definitely my immersion blender!

It’s the fastest way to make top-notch mayo and aioli.

WHEN YOU’RE HOSTING, WHAT’S ON THE MENU? In addition to these sprouts, my charcuterie boards are infamous. I like to go all out.

They’re not just meat and cheese but a smorgasbord of deviled eggs, Italian sub pinwheels, baked Brie with cranberries and homemade candied pecans, crudite and aioli, olive tapenade, and whatever else I can dream up.

WHAT’S YOUR FAVE FOOD TO PACKAGE AND GIFT DURING THE HOLIDAYS? I send goodie packages to friends and family all over the country each year, and they are a bit of a surprise pack. Being Jewish, I like to include a classic dessert, such as coconut macaroons.

And speaking of macaroons, my grandmother is French, so I love shipping French macarons to my closest friends because those are tedious, to say the least.

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Grand Prize

Roasted Brussels Sprouts with Sriracha Aioli This dish constantly surprises you— it’s crispy, easy to eat and shareable, yet it’s a vegetable! The recipe is also gluten-free, dairy-free and paleo.

—Molly Winsten, Brookline, MA Prep: 20 min. • Cook: 20 min.

Makes: 8 servings 1 lb. fresh Brussels sprouts, trimmed and halved 2 Tbsp. olive oil 2 to 4 tsp. Sriracha chili sauce, divided ¹ ₂ tsp. salt, divided ¹ ₂ tsp. pepper, divided ¹ ₂ cup mayonnaise

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

2 tsp. lime juice 1 Tbsp. lemon juice 1. Preheat oven to 425°. Place the

Brussels sprouts on a rimmed baking sheet. Drizzle with olive oil and 1 tsp. chili sauce; sprinkle with ¹ ₄ tsp. salt and ¹ ₄ tsp. pepper. Toss to coat.

Roast Brussels sprouts until crispy, 20-25 minutes.

2. Meanwhile, mix mayonnaise, lime juice, and the remaining 1-3 tsp. chili sauce, ¹ ₄ tsp. salt and ¹ ₄ tsp. pepper.

Drizzle lemon juice over the Brussels sprouts before serving with the aioli.

4 HALVES WITH 1 TBSP. SAUCE

146 cal., 14g fat (2g sat. fat), 1mg chol., 310mg sod., 6g carb.

(2g sugars, 2g fiber), 2g pro.

See ALL the Holiday Potluck Contest winners: tasteofhome.com/contestDJ21

Two-Tone Caramel Brownies I baked two of my favorite dessert bars together and have been making them this way ever since!

—Staci Mergenthal, Verdi, MN Prep: 40 min. • Bake: 20 min. + cooling Makes: 40 servings 1 pkg. chocolate cake mix (regular size) ³ ₄ cup butter, melted 1 can (5 oz.) evaporated milk, divided 1 pkg. (11 oz.) Kraft caramel bits 1 cup semisweet chocolate chips 1 pkg. yellow cake mix (regular size) 1 large egg, room temperature ¹ ₂ cup plus 1 Tbsp. butter, softened, divided 1 can (14 oz.) sweetened condensed milk 1 pkg. (11¹ ₂ oz.) milk chocolate chips 1. Preheat oven to 350°. Line a 13x9-in.

baking pan with parchment; grease

paper. In a large bowl, beat chocolate cake mix, melted butter and ¹ ₃ cup evaporated milk until blended.

Reserve ¹ ₄ cup batter for topping.

Spread remaining batter into prepared pan. Bake for 6 minutes.

2. Meanwhile, in a microwave, melt the caramel bits and remaining evaporated milk; stir until smooth.

Sprinkle warm chocolate crust with semisweet chips; pour the caramel mixture over the top. Set aside.

3. In another large bowl, beat yellow cake mix, egg and ¹ ₂ cup softened butter until combined; batter will be thick. Reserve half for the topping.

Crumble remaining mixture over caramel layer. Bake for 6 minutes.

4. In a microwave, melt sweetened condensed milk, milk chocolate chips and the remaining 1 Tbsp. butter; stir until smooth. Pour over yellow cake layer. Sprinkle with reserved cake batters. Bake until the top is golden brown, 20-25 minutes. Cool bars completely on a wire rack.

1 BROWNIE 272 cal., 13g fat (8g sat. fat), 27mg chol., 260mg sod., 38g carb. (28g sugars, 1g fiber), 3g pro.

Two-Tone Caramel Brownies

Rea l ch oc ola te

First Place

y

s. s e n d o go

CONTEST

Pumpkin French Toast with Bacon Maple Syrup

Cauliflower au Gratin

Second Place

Cauliflower au Gratin This is so delicious, even the kids will ask for seconds! If you like crunch, sprinkle buttered bread crumbs over the top after 30 minutes of baking.

—Mary Zinchiak, Boardman, OH Prep: 25 min. • Bake: 45 min.

Makes: 8 servings 1 large head cauliflower, cut into florets 2 Tbsp. olive oil 1 tsp. salt, divided 1 tsp. pepper, divided 4 Tbsp. butter, cubed 3 Tbsp. all-purpose flour 2 cups 2% milk 1 cup shredded Swiss cheese ¹ ₂ cup grated Parmesan cheese ¹ ₂ tsp. onion powder ¹ ₂ tsp. ground mustard ¹ ₂ tsp. Worcestershire sauce ¹ ₈ tsp. cayenne pepper Chopped fresh thyme, optional 1. Preheat the oven to 375°. Place

the cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with ¹ ₂ tsp. salt and ¹ ₂ tsp. pepper. Toss to coat. Bake for 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer.

2. In a saucepan, melt butter over medium heat. Stir in the flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook until thickened, 2-3 minutes. Remove

78

from heat. Stir in next 6 ingredients and the remaining salt and pepper.

3. Pour ³ ₄ cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes.

If desired, top with fresh thyme. ³ ₄ CUP 196 cal., 14g fat (7g sat. fat), 34mg chol., 291mg sod., 11g carb.

(5g sugars, 2g fiber), 9g pro.

Third Place

Pumpkin French Toast with Bacon Maple Syrup My two great-grandsons helped me create this recipe. It’s a wonderful holiday brunch dish, and it can even be prepped a day ahead.

—Barbara Estabrook, Appleton, WI Prep: 35 min. + chilling Bake: 40 min.

Makes: 8 servings 4 1¹ ₄ 3 ¹ ₂ ¹ ₂ 2 2¹ ₂ 12 ¹ ₄ ¹ ₄ 3 3

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

bacon strips cups 2% milk large eggs cup plus 3 Tbsp. packed light brown sugar, divided cup canned pumpkin Tbsp. maple syrup tsp. pumpkin pie spice, divided oz. Challah or brioche bread, cut into ¹ ₂-in. cubes cup quick-cooking oats cup chopped pecans, toasted Tbsp. all-purpose flour Tbsp. cold butter

SAUCE

3 3 3 3 3

Tbsp. butter Tbsp. light brown sugar Tbsp. maple syrup Tbsp. 2% milk Tbsp. canned pumpkin

1. In a large skillet, cook bacon over

medium heat until crisp. Remove to paper towels to drain; crumble the bacon. Discard drippings, reserving 1 Tbsp. for sauce. In a large bowl, whisk milk, eggs, ¹ ₂ cup brown sugar, pumpkin, maple syrup and 2 tsp. pie spice until blended. Place half the bread cubes in a greased 2-qt. baking dish. Top with half the crumbled bacon and half of the egg mixture. Repeat the layers. Refrigerate, covered, overnight.

2. Preheat the oven to 350°. Remove casserole from refrigerator while oven heats. Combine oats, pecans, flour, and remaining 3 Tbsp. brown sugar and ¹ ₂ tsp. pie spice. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over the casserole.

3. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5-10 minutes before serving.

Meanwhile, for sauce, in a small saucepan, melt butter and reserved bacon grease over medium heat. Stir in the brown sugar and maple syrup.

Add milk and pumpkin; heat through.

Serve with French toast.

1 SERVING 486 cal., 23g fat (12g sat. fat), 137mg chol., 386mg sod., 62g carb.

(39g sugars, 2g fiber), 10g pro.

See ALL the Holiday Potluck Contest winners: tasteofhome.com/contestDJ21

Smoked Macaroni & Cheese I tweaked this recipe until I found the perfect combo. You can bake it, but smoking the dish is the real way to go.

—Stacey Dull, Gettysburg, OH

¹ ₂ tsp. smoked paprika ¹ ₂ tsp. liquid smoke, optional Dash cayenne pepper, optional 8 bacon strips, cooked and crumbled, optional 1. Preheat grill or smoker to 350°.

Prep: 40 min.

Grill: 20 min. + standing Makes: 2 casseroles (8 servings each) 6 cups small pasta shells 12 oz. Velveeta, cut into cubes 2 cups shredded smoked cheddar cheese, divided 1 cup shredded cheddar cheese 1 cup 2% milk 4 large eggs, lightly beaten ³ ₄ cup heavy whipping cream ² ₃ cup half-and-half cream ¹ ₂ cup shredded provolone cheese ¹ ₂ cup shredded ColbyMonterey Jack cheese ¹ ₂ cup shredded pepper jack cheese 1 tsp. salt ¹ ₂ tsp. pepper

Cook pasta according to package directions for al dente. Drain and transfer to a large bowl. Stir in Velveeta, 1 cup smoked cheddar, cheddar cheese, milk, eggs, heavy cream, half-and-half, provolone, Colby-Monterey Jack, pepper jack, salt, pepper, paprika, and, if desired, liquid smoke and cayenne pepper.

2. Transfer mixture to 2 greased 13x9-in. baking pans; sprinkle with remaining 1 cup smoked cheddar cheese. Place on the grill or smoker rack. Grill or smoke, covered, until a thermometer reads at least 160°, 20-25 minutes, rotating pans partway through cooking. Do not overcook.

Let stand 10 minutes before serving; if desired, sprinkle with bacon.

1 CUP 403 cal., 23g fat (13g sat. fat), 117mg chol., 670mg sod., 30g carb.

(4g sugars, 1g fiber), 18g pro.

Smoked Macaroni & Cheese

Real strawberries.

CONTEST Holiday Pretzel Salad

1. Preheat oven to 350°. Mix melted

I gave a classic summer salad a holiday twist by making green, white and red layers. It’s always a hit!

—Renee Conneally, Northville, MI

butter and sugar; stir in the crushed pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely.

2. For lime layer, in a bowl, add boiling water to lime gelatin; stir 2 minutes to completely dissolve. Refrigerate until partially set, about 1 hour. In a bowl, beat cream cheese until smooth. Add cooled lime gelatin mixture; beat until smooth. Fold in whipped topping; if desired, add green food coloring.

Spread over crust. Refrigerate until set but not firm, 25-30 minutes.

3. For cream cheese layer, in a bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the lime layer.

Refrigerate until set.

4. For strawberry layer, in a large bowl, add boiling water to strawberry gelatin; stir 2 minutes to completely dissolve. Refrigerate until partially set, about 1 hour. Stir in strawberries.

Gently spoon over the cream cheese layer. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares.

If desired, top squares with additional whipped topping and mini pretzels.

1 SERVING 407 cal., 25g fat (17g sat. fat), 55mg chol., 368mg sod., 40g carb. (29g sugars, 1g fiber), 5g pro.

Prep: 35 min. + chilling • Bake: 10 min.

Makes: 15 servings ³ ₄ cup butter, melted 3 Tbsp. sugar 2 cups crushed pretzels LIME LAYER

1 cup boiling water 1 pkg. (3 oz.) lime gelatin 1 pkg. (8 oz.) cream cheese, softened 1 carton (8 oz.) frozen whipped topping, thawed 3 to 5 drops green food coloring, optional CREAM CHEESE LAYER

1 pkg. (8 oz.) cream cheese, softened ¹ ₂ cup sugar 1 carton (8 oz.) frozen whipped topping, thawed STRAWBERRY LAYER

2 cups boiling water 2 pkg. (3 oz. each) strawberry gelatin 4 cups sliced fresh strawberries Miniature pretzels, optional

Hot Shrimp Dip

Hot Shrimp Dip I came across a similar recipe that called for crawfish, and it sounded delicious. We don’t have a lot of crawfish available in my area, and I’m a big fan of shrimp, so I used that instead. It’s become a family favorite, and I can guarantee no leftovers!

—Jill Burwell, Renton, WA Takes: 25 min. • Makes: 4 cups ¹ ₂ cup butter, cubed 8 green onions, thinly sliced 1 small green pepper, finely chopped 1 lb. cooked shrimp, peeled and deveined (61-70 per lb.)

1 jar (4 oz.) diced pimientos, drained 2 garlic cloves, minced 2 tsp. Creole seasoning 1 pkg. (8 oz.) cream cheese, cubed Chopped fresh parsley French bread baguette slices or assorted crackers

Holiday Pretzel Salad

80

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

In a Dutch oven, melt cubed butter over medium heat. Add green onions and green pepper; cook and stir until tender, 3-4 minutes. Add the shrimp, pimientos, garlic and Creole seasoning.

Cook and stir until heated through. Stir in cream cheese until melted; sprinkle with parsley. Serve dip with baguette slices or crackers. ¹ ₄ CUP 136 cal., 11g fat (7g sat. fat), 73mg chol., 217mg sod., 2g carb.

(1g sugars, 0 fiber), 7g pro.

Tropical Sweet Potato Bake

Prep: 50 min.

Bake: 35 min.

Makes: 10 servings 5 medium sweet potatoes (about 3 lbs.), peeled and cubed ² ₃ cup packed brown sugar 3 Tbsp. butter ¹ ₄ tsp. salt ¹ ₄ tsp. ground cloves ¹ ₈ tsp. pepper 2 tsp. grated orange zest ¹ ₃ cup orange juice ¹ ₄ cup orange liqueur, optional 3 medium ripe bananas, mashed 2 large eggs, lightly beaten TOPPING

¹ ₂ cup granola cereal

1. Preheat oven to 350°. Place sweet

potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce the heat; cook, covered, just until tender, 12-15 minutes. Drain; cool slightly.

Return to the pan; mash with brown sugar, butter, salt, cloves and pepper until smooth. Stir in the orange zest, orange juice and, if desired, orange liqueur. Add the bananas and eggs; mix well. Transfer to a greased 2-qt. baking dish.

2. For topping, mix granola, pecans, coconut and brown sugar; sprinkle over sweet potatoes. Drizzle with melted butter. Bake, uncovered, until heated through, 35-45 minutes. ³ ₄ CUP 355 cal., 15g fat (7g sat. fat), 59mg chol., 160mg sod., 54g carb.

(33g sugars, 5g fiber), 5g pro.

Tropical Sweet Potato Bake

Re al al

. ds on m

Welcome winter with this simple side dish. It’s a pleasant change of pace from the traditional casserole with marshmallows. It’s quite popular.

Joan Hallford, North Richland Hills, TX

¹ ₂ cup chopped pecans, toasted ¹ ₄ cup sweetened shredded coconut, toasted 2 Tbsp. brown sugar ¹ ₄ cup butter, melted

CONTEST Jalapeno Sausage Quiche You might want to double this recipe, because two is never enough.

—Pamela Williams, Meridian, MS Prep: 30 min. + chilling Bake: 30 min. + standing Makes: 2 quiches (8 servings each)

1 5 ¹ ₂ ¹ ₃ 1 1 2 1 5

Pastry for double-crust pie lb. bulk pork sausage large eggs cup 2% milk cup mayonnaise tsp. salt tsp. pepper cups shredded sharp cheddar cheese can (4 oz.) diced jalapeno peppers, drained green onions, chopped

1. Preheat oven to 400°. On a lightly

floured surface, roll half of dough to a ¹ ₈-in.-thick circle; transfer to a 9-in. pie plate. Trim to ¹ ₂ in. beyond rim of plate; flute edge. Repeat with the remaining dough. Refrigerate for 30 minutes. Line the unpricked crusts with a double thickness of heavyduty foil. Bake for 10 minutes. Remove

the foil; bake 5 minutes longer. Cool on wire racks. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in the cheese, jalapenos, green onions and cooked pork. Pour into crusts.

2. Bake until a knife inserted in center comes out clean, 30-35 minutes.

Cover the edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil.

Let stand 10 minutes before cutting.

FREEZE OPTION Cover and freeze the unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place on baking sheets. Bake as directed, increasing time to 40-45 minutes.

1 PIECE 357 cal., 27g fat (13g sat. fat), 118mg chol., 636mg sod., 17g carb.

(1g sugars, 1g fiber), 11g pro.

PASTRY FOR DOUBLE-CRUST PIE (9 IN.)

Combine 2¹ ₂ cups all-purpose flour and ¹ ₂ tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add ¹ ₃-² ₃ cup ice water, tossing with a fork until dough holds together when pressed. Divide in half. Shape each into a disk; wrap tightly. Refrigerate 1 hour or overnight.

Minty Cookies & Cream Chocolate Fudge

Minty Cookies & Cream Chocolate Fudge In an old friend’s cookbook, I found a plain fudge recipe that I altered to make more festive. Use mint Oreo cookies if you like.

Dawn Lowenstein, Huntingdon Valley, PA Prep: 20 min. + chilling • Makes: 2¹ ₂ lbs.

6 Tbsp. butter, divided 1 pkg. (11¹ ₂ oz.) milk chocolate chips 2 oz. unsweetened chocolate, chopped 1 can (14 oz.) sweetened condensed milk ¹ ₄ cup crushed candy canes (about 3 regular) 1 tsp. mint extract 16 Oreo cookies 1¹ ₂ cups miniature marshmallows 1. Line an 8-in. square baking pan with

Jalapeno Sausage Quiche

foil, letting ends extend up sides; grease foil with 2 Tbsp. butter. In a metal bowl over simmering water, melt the chips, unsweetened chocolate and remaining 4 Tbsp. butter; stir until smooth. Add milk, crushed candy canes and extract; stir until blended.

2. Pour half the chocolate mixture into prepared pan. Arrange cookies over chocolate, cutting to fit as needed. Stir marshmallows into remaining chocolate mixture; spread over cookies. Refrigerate until firm, about 1 hour. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

1 PIECE 82 cal., 4g fat (2g sat. fat), 6mg chol., 33mg sod., 10g carb. (8g sugars, 0 fiber), 1g pro.

Continued on page 84 E

© 2020 Reynolds Consumer Products, LLC.

A LITTLE TASTE OF HOME IS WORTH SHARING.

Mama’s Coconut Pie

Win $500!

Enter Our Cozy Baking Contest COOKIES • PIES • CAKES • COBBLERS • BREADS • PASTRIES • AND MORE!

Mama’s Coconut Pie My mama showed me how to make this pie about 40 years ago, and her mama showed her. I was 6 when Mawmaw passed away, but I remember her cooking in her beautiful cotton dresses dusted with flour. I’m honored to teach my daughter how to make the pie.

Lisa Allen, Joppa, AL Prep: 20 min. • Bake: 50 min.

Makes: 8 servings 1 homemade or refrigerated pie crust 1 cup sugar 3 large eggs ¹ ₂ cup buttermilk ¹ ₂ cup unsalted butter, melted and cooled 2 Tbsp. all-purpose flour 1¹ ₂ tsp. vanilla extract Dash salt 1¹ ₂ cups sweetened shredded coconut

enter by

Jan. 31, 2021 We’ll keep this short and sweet: We want to try your short and sweet recipes. Those warm tahini cookies that are the first to disappear off your platter? Let’s try ’em! And a slice of that tender grapefruit quick bread while we’re at it. We love a good banana cream pie, but we can’t say we’ve had one in cupcake form before. So send us your best baking recipes with no more than 12 ingredients, and we’ll start our ovens!

SEND US A WINNER. WE’LL SEND YOU MONEY.

ENTER ALL OF OUR CONTESTS ONLINE TODAY!

1. Preheat oven to 325°. On a lightly

floured surface, roll the dough to a ¹ ₈-in.-thick circle; transfer to a 9-in. pie plate. Trim to ¹ ₂ in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet.

2. In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut.

Pour into crust. Bake the pie until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

1 PIECE 550 cal., 35g fat (23g sat. fat), 142mg chol., 318mg sod., 54g carb.

(34g sugars, 1g fiber), 6g pro.

84

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

ACT FAST

Grandma’s Holiday Favorites

COM ING SO O N

Semi-Homemade Begins Jan. 1, 2021

Enter by Dec. 31, 2020

ENTER AT TASTEOFHOME.COM/RECIPECONTESTS Enter at tasteofhome.com/recipecontests today. No purchase necessary to enter or win.

The Cozy Baking Contest runs Dec. 1, 2020, to Jan. 31, 2021. Open to residents of the U.S. and Canada who are age 18 or older. Void where prohibited. Visit tasteofhome.com/recipecontests for entry and other details, including official rules.

Sponsored by RDA Enthusiast Brands, LLC. Winners announced in a future issue.

Cooks Who Care

SWEET EMOTION JEREMY UHRICH AND SCOTT McKENZIE DIDN’T REALIZE HOW POWERFUL A DOZEN COOKIES COULD BE. That is, until they began to personally deliver their home-baked goodies to essential workers in Huntingdon, Pennsylvania.

The mission started with a little wager between the two friends.

Scott and Jeremy deliver dozens of cookies to front-line workers each week.

When the COVID-19 pandemic shutdown began, Jeremy, a basketball coach, teacher and camp director, decided to bake cookies with his sons, Finley and Maddix.

Scott, a former soccer coach, had been furloughed from his position as associate athletic director at Juniata College.

To make the most of his time at home, he aimed to try to do

“Cookies for Caregivers” delivers love and fresh-baked treats to hometown heroes. something new every day.

First up? Making chocolate chip cookies from scratch.

When a photo of Scott’s baking adventure hit Facebook, Jeremy’s competitive spirit kicked in. “I said, ‘I bet my cookies are better than yours,’” Jeremy recalls. With the challenge on the table, it was “game on” for the coaches.

Jeremy and Scott asked high school basketball player Rachel Kyle to join them, and recruited Huntingdon Mayor David Wessels to judge the baking contest. The mayor livestreamed the judging on Facebook, with Rachel taking top honors. After the contest, Rachel, Scott and Jeremy took their remaining cookies to the Huntingdon Police Department as a tasty thank-you for first responders.

“Then a light bulb went off,” says Scott, “and we realized we could do this every week.”

So Scott created a “Cookies for Caregivers” Facebook page to invite the community to help bake thank-you cookies for those on the front lines of the pandemic. By the end of the first

Find all you need to start a cookie club with our cookie baking guide! tasteofhome.com/cookieguideDJ21

day, more than 100 people had joined the group.

It wasn’t long before they had enough volunteers to make cookie deliveries for several months. The bakers drop off their cookies, along with a recipe, to Jeremy, who sorts and delivers them. The local hospital gets Cookies for Caregivers every week. Other recipients include firefighters, postal workers, veterinarians, doctors’ offices and pharmacists.

Since that first batch, Jeremy and Scott and their team of 200-plus bakers have presented more than 1,000 dozen cookies and treats to hometown heroes.

“A few people have been moved to tears,” Scott says.

“These people had felt invisible and when you shine a light of gratitude on someone and they feel valued, sometimes you get that reaction.

“That’s what this entire thing is about, bringing a little happiness in a time of despair,” he adds, “and if a cookie or treat can do that, we’ll continue to have people bake and we’ll be the delivery boys.”

TASTEOFHOME.COM DECEMBER/JANUARY 2021

85

WINE CLUB

BY FIRSTLEAF

YOU’LL NEVER “WINE” ABOUT A BOTTLE AGAIN! Finding great wine can be confusing. That’s why the Taste of Home Wine Club makes it easier than ever to find wines you’ll love at an unbelievable price!

Take our wine quiz now to uncover your exact flavor profile and we’ll send you 6 award-winning wines at our special introductory price, plus FREE delivery!

Get started now at:

firstleaf.wine/tasteofhome 100% GUARANTEE: Firstleaf guarantees you’ll absolutely love the wine you buy – or get a 100% refund without returning the bottle.

GATHER Inspire • Share • Connect

Nutty Hawaiian, P. 91

Pop-Up Party

Think Warm Thoughts If you can’t escape the cold, add a touch of the tropics to your home. Island-inspired flavors and bright decor take you from cabin fever to cabana fun.

TASTEOFHOME.COM DECEMBER/JANUARY 2021

87

GATHER Pop-Up Party

HOLIDAY IN PARADISE

Bask in tropical treats, sunny decor and warm memories with your squad. RECIPES, P. 90 SHAKE IT UP

Because this beverage isn’t a big-batch recipe, be sure to set out a cocktail shaker, the makings and lots of extra ice so partygoers can play bartender when they need a refill.

Pineapple Salsa

Nutty Hawaiian Hawaiian Egg Rolls

88

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

GATHER

A NEW LEAF

ABSOLUTELY SUB-LIME

GO GREEN

This chips-and-dip combo is already bursting with flavor, but to take it to the next level, fill the bowl with lime tortilla chips.

Help keep plastic away from our beloved oceans and beaches with eco-friendly utensils and straws—like these biodegradable paper bamboothemed ones.

Monstera leaves are all the rage. You’ve seen them on clothes, artwork and more.

Here, serve up the stylish pattern on napkins and trivets for island vibes all around.

Easy Coconut Shrimp

TASTEOFHOME.COM DECEMBER/JANUARY 2021

89

Supports Liver Health and Detoxification

Pineapple Salsa This mouthwatering salsa features fresh pineapple and cilantro. Besides serving it with tortilla chips, you can spoon it over grilled chicken or fish for a jazzed-up meal.

—Suzi LaPar, Wahiawa, HI Takes: 20 min. • Makes: 3¹ ₂ cups 2 cups diced fresh pineapple 2 medium tomatoes, seeded and chopped ³ ₄ cup chopped sweet onion ¹ ₄ cup minced fresh cilantro 1 jalapeno pepper, seeded and chopped 1 Tbsp. olive oil 1 tsp. ground coriander ³ ₄ tsp. ground cumin ¹ ₂ tsp. salt ¹ ₂ tsp. minced garlic Tortilla chips

In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips. ¹ ₄ CUP 29 cal., 1g fat (0 sat. fat), 0 chol., 87mg sod., 5g carb.

(4g sugars, 1g fiber), 0 pro.

Features Powerful Milk Thistle extract.

Plus Turmeric, Dandelion, Vitamin C, Artichoke and Green Beet.

Hawaiian Egg Rolls As an avid cook, I am constantly trying to come up with creative recipes for leftovers. This one gives a whole new twist to extra ham.

—Terri Wheeler, Vadnais Heights, MN

Available for purchase with coupon in fine stores everywhere or online at:

www.appliednutrition.com Enter Coupon Code:

014468

Easy Coconut Shrimp Guests are impressed when I serve these restaurant-quality shrimp alongside a selection of sauces.

—Tacy Holliday, Germantown, MD Takes: 25 min. • Makes: about 2 dozen 1¹ ₄ ¹ ₄ 1 ³ ₄ 1

cups all-purpose flour tsp. seafood seasoning large egg, beaten cup pineapple juice pkg. (14 oz.) sweetened shredded coconut 1 lb. large shrimp, peeled and deveined Oil for deep-fat frying Apricot preserves, optional

Takes: 25 min. • Makes: 7 egg rolls ®

MILK THISTLE LIVER DETOX *

SAVE $2 EXPIRES 03/31/21

1. In a saucepan, saute spinach and ginger in olive oil for 1-2 minutes.

In a large bowl, combine ham, water chestnuts, pineapple, onion and soy sauce. Stir in the spinach mixture.

2. Place 3 Tbsp. ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal.

3. In an electric skillet, heat 1 in. of canola oil to 375°. Fry the egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels.

Serve with sweet-and-sour sauce.

1 EGG ROLL 311 cal., 20g fat (4g sat. fat), 21mg chol., 743mg sod., 22g carb. (2g sugars, 1g fiber), 10g pro.

MANUFACTURERS COUPON

Consumer: Redeemable at retail locations only. Not valid for online or mail-order purchases.

Retailer: Irwin Naturals will reimburse you for the face value plus 8 (cents) handling provided it is redeemed by a consumer at the time of purchase on the brand specified. Coupons not properly redeemed will be void and held. Reproduction by any party by any means is expressly prohibited.

Any other use constitutes fraud. Irwin Naturals reserves the right to deny reimbursement (due to misredemption activity) and/or request proof of purchase for coupon(s) submitted. Mail to: CMS Dept. 10363, Irwin Naturals, 1 Fawcett Drive, Del Rio, TX 78840. Cash value: .001 (cents). Void where taxed or restricted. ONE COUPON PER PURCHASE. Not valid for mail order/websites. Retail only.

10 ¹ ₂ 2 ¹ ₂ 4 ¹ ₄ 2 1 7

fresh spinach leaves, julienned tsp. ground ginger Tbsp. olive oil lb. fully cooked ham, coarsely ground (about 2 cups) water chestnuts, chopped cup crushed pineapple, undrained Tbsp. chopped green onion Tbsp. soy sauce egg roll wrappers Canola oil for frying Sweet-and-sour sauce

1. In a bowl, combine the flour, seasoning, egg and juice until smooth. Place coconut in a bowl.

Dip shrimp into batter, then coat with coconut. In an electric skillet or deep-fat fryer, heat oil to 375°.

2. Fry shrimp, a few at a time, until golden brown, about 1¹ ₂ minutes, turning occasionally. Drain on paper towels. If desired, serve with apricot preserves or other dipping sauces.

1 SHRIMP 171 cal., 11g fat (6g sat. fat), 31mg chol., 76mg sod., 14g carb.

(8g sugars, 1g fiber), 5g pro.

These statements have not been evaluated by the Food & Drug Administration.

This product is not intended to diagnose, treat, cure or prevent any disease.

What's for Dessert?

End your party on an extra-sweet note with a collection of tropical desserts to try! Hover your camera here, or visit tasteofhome.com/tropicaldessertsDJ21.

GATHER

Paper Umbrella Backdrop Cut fishing line roughly the length of your wall. With a glue gun, affix a cocktail umbrella to the fishing line by the cardboard knob on top. Continue adding umbrellas to the line, gluing so that they lie in varying directions (space about 8 inches apart). Repeat steps as many times as needed for desired number of garlands. Hang with clear tape. Voila! Perfect photo op.

Find these and more favorite things online! tasteofhome.com/stuffwelove (As seen on pages 88-89) Monstera Trivet Medium $24 graf-lantz.com • Summer Fern / Simple Modern Watercolor Coaster $15/4 society6.com • Bright Green Classic Stripe Runner $29 hesterandcook.com • Libbey Bamboo 16 oz Specialty Cooler Glass $26/6 amazon.com • Hatch Cocktail Shaker $20 crateandbarrel.com • Sea Glass Oval Basket $32 goldenrabbit.com • Raffia Table Skirting, 9' x 2'5" $10 shindigz.com • Kikkerland Biodegradable Paper Straws, Bamboo, Box of 144 $10 amazon.com • Palm Tree Bottle Opener Party Favors $36/24 amazon.com

Nutty Hawaiian Fill a shaker three-fourths full with ice. Add 2 oz. Southern Comfort, 2 oz. coconut rum, 1¹ ₂ oz. amaretto and two 6-oz. cans unsweetened pineapple juice. Cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into chilled glasses. Garnish drinks with maraschino cherries.

Makes 2 servings.

—Tracy Davidheiser, Reading, PA

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Make It & Take It

POP-IN PRESENT The perfect gift for the snacker on your list? A salty-sweet treat with a hint of mint packaged in an oh-so-cute canister.

Peppermint Popcorn This simple snack is a hit with all 10 of our children. For variety, try substituting other flavors of candy for the peppermint, or add seasonal-colored M&M’s to make it even more festive!

—Shirley Mars, Kent, OH Prep: 10 min.

Makes: 24 servings 1 lb. white candy coating, coarsely chopped 24 cups popped popcorn

¹ ₂ to ³ ₄ cup finely crushed peppermint candy (4 to 6 candy canes) Red nonpareils, optional

In a microwave, melt candy coating; stir until smooth. In a large bowl, combine the popcorn and crushed candy. Pour candy coating over the top; toss to coat. Pour onto a waxed paper-lined baking sheet.

If desired, sprinkle with nonpareils.

When hardened, break apart.

Store in an airtight container.

1 CUP 163 cal., 8g fat (5g sat. fat), 0 chol., 98mg sod., 22g carb.

(14g sugars, 1g fiber), 1g pro.

IT’S IN THE CAN! Keep some inexpensive tins on hand so you’ll be ready to share this festive snack with friends and family.

Large White Round Tin $5 containerstore.com

92

DECEMBER/JANUARY 2021 TASTEOFHOME.COM

1. Publication Title: Taste of Home 2. Publication #010-444 3. Filing Date: 9/30/20 4. Issue Frequency: Bi-monthly 5. No. of Issues published annually: Six 6. Annual Subscription Price: $19.98 7. Complete mailing address of known office of publication: 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906 Contact Person: Jim Woods 8. Complete mailing address of headquarters or general business office of publisher: 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906 9. Full names and complete mailing addresses of publisher, editor and managing editor: Lora Gier, 111 E. Wacker Drive, Suite 2210, Chicago, Cook County, IL 60601-4601 Jeanne Sidner, 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906 Rachel Seis, 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906 10. Owner: RDA Enthusiast Brands, LLC 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906 11. Known bondholders, mortgagees and other security holders owning or holding 1 percent or more of total bonds, mortgages or other securities: WRC Media Inc., 750 Third Avenue, New York, New York County, NY 10017 12. Not applicable 13. Publication title: Taste of Home 14. Issue date for circulation data below: August/September 2020 15. Extent and nature of circulation: Average no. copies No. copies of single each issue during issue published preceding 12 months nearest to filing date a. Total no. copies (net press run) 2,057,995 1,975,595 b. Paid circulation 1. Mailed outside-county paid subscriptions 1,553,622 1,481,731 2. Mailed in-county paid subscriptions 0 0 3. Paid distribution outside the mails, including sales through dealers and carriers, street vendors, counter sales and other paid distribution outside the USPS 61,014 51,877 4. Paid distribution by other classes of mail through the USPS 0 0 c. Total paid distribution (sum of 15b1, 2, 3 and 4) 1,614,636 1,533,608 d. Free or nominal rate distribution 1. Outside-county copies 330,091 326,277 2. In-county copies 0 0 3. Copies mailed at other classes through the USPS 0 0 4. Distribution outside the mail 0 0 e. Total free or nominal rate distribution (sum of 15d1, 2, 3 and 4) 330,091 326,277 f. Total distribution (sum of 15c and 15e) 1,944,727 1,859,885 g. Copies not distributed 113,268 115,710 h. Total (sum of 15f and 15g) 2,057,995 1,975,595 i. Percent paid (15c divided by 15f times 100) 83.03% 82.46% 16. Electronic Copy Circulation a. Paid Electronic Copies 72,320 71,165 b. Total Paid Print Copies (Line15c) + Paid Electronic Copies (Line 16a) 1,686,956 1,604,773 c. Total Print Distribution (Line15f) + Paid Electronic Copies (Line 16a) 2,017,047 1,931,050 d. Percent paid (Both Print & Electronic Copies) (16b divided by 16c times 100) 83.63% 83.10% 17. This statement of ownership will be printed in the December/January 2021 issue of this publication.

18. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

Signature: Jim Woods, Vice President, Planning, Consumer Marketing

GATHER

Food for Good

FRIENDLY FRIDGES DONATION-BASED COMMUNITY REFRIGERATORS PROVIDE LIGHT IN FOOD-INSECURE NEIGHBORHOODS.

PHOTOS: THE FRIENDLY FRIDGE BX, THE FRIENDLY FRIDGE

IN MANY COMMUNITIES, THE SIMPLE ACT OF OPENING THE REFRIGERATOR TO FIND FRESH, HEALTHY FOOD IS A LUXURY. And in New York City, Selma Raven and Sara Allen were inspired to help when they noticed that some of their neighbors were going hungry during the height of the COVID-19 pandemic.

Following the lead of innovators she’d noticed in Brooklyn, Sara found a refrigerator on Craigslist. Meanwhile, Selma asked nearby store owners for permission to plug it in out front; the plan was to fill it with free, fresh food for anyone who needed it. A few days later, she and Sara set up their “Friendly Fridge” in front of the Last Stop, a restaurant in the Bronx, just down the street from their apartment.

The Friendly Fridge operates under a simple system: Take what you need and leave what you can. Selma and Sara buy food almost every day to supplement donations. “It’s grown so much,” Selma says.

“People take food and talk to us—the community has come together in ways that I’m just humbled by.”

The concept has grown beyond NYC. Similar programs have been introduced in cities across the country, such as Los Angeles, Houston and Miami. In Milwaukee, Wisconsin, organizers Hataya Johnson and Sarah Tramonte were inspired by fridges in New York and launched the MKE Community Fridge in August. “We want to bring people together over food,” Sarah says. “It’s a basic human need that unifies us. We hope this project will inspire people from all over the city and from different backgrounds to come together for a common cause.”

The MKE Community Fridge is stocked with fresh produce from farmers markets, local gardens and grocery stores. The produce stays in the fridge for about a day or two, and fresh food is added every day.

In New York, the Friendly Fridge program is also developing relationships with nonprofit food organizations. Selma and Sara visited a local food share and dropped notes into packets, asking recipients to donate any extra food to the fridge. Similarly, “when we have extra, we find another location that needs it,” Selma says.

“No one should go hungry,” she adds. “And thanks to this amazing neighborhood, we can all help.”

HELP FIGHT HUNGER TOGETHER As the number of foodinsecure people grows, your help is urgently needed.

In the U.S., as many as

17.1 million people became food insecure in 2020.

A total of more than

54 million people, including 18 million children, may be experiencing food insecurity as the COVID-19 pandemic continues.

You can help by volunteering at a local food bank, donating gifts, organizing food drives and more. To learn more about Feeding America’s pandemic response, and how you can help, visit feedingamerica .org/covid19.

HELP FEEDING AMERICA FIGHT TO SOLVE HUNGER: FEEDING A MERICA.ORG

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WHY I COOK

Chanie Apfelbaum

Brooklyn, NY

This Brooklyn-based food blogger lives just blocks from her childhood home, where she first learned to cook.

She carries on the tradition by creating innovative yet approachable recipes of her own, many of which feature traditional Jewish elements. Old school meets trendy in the tastiest way at her website, busyinbrooklyn.com.

You have five kids of your own. Are any of them kitchen helpers?

One of my girls loves to help out in the kitchen, and she has developed an impressive palate for a 12-year old! She helps me with recipe development, food prep and cleanup, and I really value her feedback. I always say that kids are the best recipe testers because they will tell you the truth!

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What are some of the Hanukkah traditions in your household?

I was born on the fifth night of Hanukkah—best birthday week ever! I love sitting around the Hanukkah menorah with my kids, playing dreidel and eating hot latkes straight from the frying pan. With eight days of Hanukkah, there’s plenty of time to experiment with different latke flavors, and my falatkes (a falafel-latke hybrid) are one of my favorites to date.

What’s your favorite thing about cooking?

I want to bring the love back into the kitchen. I don’t think cooking should be a chore, but rather an expression of your creative spirit. There really is nothing greater than bringing people around the table, and food has that power, so let’s get cooking!

TRY ONE OF CHANIE’S FAVORITE RECIPES

Potato Latke Funnel Cakes Stir together 1¹ ₂ cups sour cream and 1 Tbsp. ranch dressing mix; refrigerate, covered, until serving. Place 2 lbs. peeled and cubed russet potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 15-20 minutes.

Drain the potatoes; return to pan and stir over low heat 1 minute to dry. Mash the potatoes; stir in 3 Tbsp. flour, 1 large egg, 1 tsp. salt, 1 tsp. pepper, 2 Tbsp. ranch dressing mix and, if desired, ¹ ₂ cup 2% milk until smooth. In a deep cast-iron or electric skillet, heat canola oil to 350°. Transfer potato mixture to a pastry bag with round pastry tip. Pipe batter in a spiral motion. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels. Sprinkle with Parmesan cheese if desired; serve warm with dip. Makes 15 cakes.

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Get to know Chanie even better! Follow on her Instagram (@busyinbrooklyn) or visit busyinbrooklyn.com.

PHOTOS: FOOD, CHANIE APFELBAUM; CHANIE, CHANA BLUMES PHOTO

What inspired you to start cooking?

Growing up in a Hasidic family, many of our traditions revolved around food—weekly Shabbat dinners, Jewish holidays and celebrations—so learning my way around the kitchen was almost a rite of passage.

Chanie gives the Isra treat kremb eli fun twist wito a h sprinkling o a f jimmies.

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Sausage Cornbread Stućng Ingredients

DIRECTIONS

1 16-oz. pkg. Jimmy Dean® Premium Pork Sausage (Sage or Regular) 2 cups celery, chopped 1 cup onion, ⇒nely chopped 4 cups cornbread, toasted & chopped ¼ cup fresh parsley, chopped 1 tsp. poultry seasoning 1 cup chicken broth 1 egg, lightly beaten ½ cup pecans, chopped (optional)

Prep Time: 20 min. | Cook Time: 45 min.

jimmydean.com/recipes © 2019 Tyson Foods, Inc.

1. Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat for 8–10 min. or until sausage is thoroughly cooked; drain. Spoon into large bowl.

2. Add cornbread, parsley and seasoning; mix lightly.

Add in broth and egg, and mix until blended.

Stir in pecans, if desired.

3. Spoon into lightly greased 2-quart casserole or souf⇓é dish; cover and bake 45 min. or until thoroughly heated, uncovering after 35 min.

Cook’s Tip: To toast cornbread, bake at 400°F for 10 min.