TOH - October/November 2019

The Ultimate Thanksgiving • Most-Loved Recipes • Fun Leftover Ideas • Timesaving Tips

FALL’S

SWEETEST FLAVORS

APPLE, PUMPKIN, CARAMEL & MORE!

SO SIMPLE

VEGGIE SIDES

Your creamy, roasty, juicy, browned buttery Turkey Day menu starts on p.30 OCTOBER/ NOVEMBER 2019

Make Sargento caramelized leek and prosciutto pizza

YOU KNOW A

REAL SHRED

WHEN YOU SEE IT. THAT’S THE POWER OF REAL.

Every shred looks like it’s right off the block, and that’s because it actually is.

Sargento® Shreds always start with blocks of 100% real, natural cheese.

*No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows **Our cheese is made from milk that does not contain antibiotics

© 2019 Sargento Foods Inc.

OCTOBER • NOVEMBER 80

57 21

38

76 FEATURES 30

38

44

A Five-Star Thanksgiving These are our readers’ top-rated recipes that make the big feast even better.

Fall for Pasta It’s pure comfort in a bowl with cozy autumnflavored pasta dishes.

Cook It Fast, Cook It Slow Whether made in the Instant Pot or slow cooker, these fall favorites turn out fabulous.

15

MIXING BOWL 13

16 18

GATHER 67

Around the Table •This dinner menu warms the chilliest nights.

70

Pet Love •Trick or treat, give Fido something good to eat!

Pop-Up Party • Get your pals and snacks ready for scary movie night.

75

Inside Out •Avocados are a mean, green, nutritional machine.

Make It & Take It • Eye-popping treats are a hit at Halloween.

76

Heart of Cooking • A treasured family recipe is written down for the first time.

Starters •Snack on a St. Louis fave, try tahini, go green in the kitchen and more.

FAMILY KITCHEN 21

Meal Planner •Turkey Day leftovers get major next-day love.

80

Food for Good • Actress Leighton Meester helps combat hunger.

24

Quick Fix • Grab a skillet or wok for these 30-minute wonders.

82

Homemade Heroes •A deployed soldier gets creative in the kitchen.

TEST KITCHEN INSIDER ON OUR COVER Apple-Brined Turkey, Sunday Dinner Mashed Potatoes, Sweet & Tangy Carrots, Maple & Bacon Glazed Brussels Sprouts, recipes start on page 30. Cover by Dan Roberts (Photographer), Stephanie Marchese (Set Stylist), Josh Rink (Food Stylist)

IN EVERY ISSUE

51

The Best Beef Stew • Simmer up a pot of this cold-weather classic.

54

Ask Sarah • We’ve got the scoop on the season’s best squash.

57

Contest • Our readers brought it big-time with their best baking.

4 6 7 8

Greetings Contact Us More TOH Recipe Index

42 84 86

Tasty 10 Field Editor List Why I Cook

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

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GREETINGS

SHANNON’S FALL FAVORITES As senior food stylist, Shannon gets up close and personal with many of the foods in this issue.

Here’s what she loved on set.

Senior Food Stylist Shannon Norris and Content Director Jeanne Sidner.

A SEASON TO CELEBRATE

47 CHEESE! My husband and I recently took a trip to Philly and fell in love with cheesesteaks!

I love this easy weeknight version. Now we can “go back to Philly” anytime we want!

When it comes to holidays, Thanksgiving is my favorite.

Let other holidays have their gifts, elaborate decorations and fancy clothes. Thanksgiving is more elemental than that— loads of amazing food, family and friends, and a pause to be grateful for all the joys we have in our lives. No need for anything else—except maybe pants with a little stretch.

Of course, the classics are in demand at the Thanksgiving table, and we’ve got some of our very best for you. Our Five-Star Thanksgiving recipes, starting on page 34, are most loved by our readers. They’ll have your guests begging for seconds (and perhaps a to-go container of leftovers), so be sure you make enough. Browned butter mashed potatoes? Yes, please.

And, with temperatures dropping, now is the perfect time to try out some winning recipes from our Best Ever Baking Contest (page 57). Bake your way from the sweet Grasshopper Cookies & Cream Cheesecake to the savory Gouda & Roasted Potato Bread. We know you will love them all.

Our Creamy Pumpkin Hummus (page 14) will get any fall party off to a great start. Senior Food Stylist Shannon Norris makes it extra beautiful and nutritious by topping it with a scattering of pomegranate seeds and toasted pumpkin seeds.

So, as we gather around our tables this season, we’re grateful for you, our contributors and readers, for keeping our plates deliciously full.

follow us on instagram @tasteofhome

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

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CHOCOLATE! My Grandpa Leo and I made grasshoppers every Christmas for friends and family. This cheesecake brings back memories of him.

74

AND MARTINIS! Halloween is one of those holidays I love to have fun with. This Vampire Killer Martini is a fun idea to serve party guests looking for something savory and spooky.

Purina trademarks are owned by Société des Produits Nestlé S.A.

Real meat is the #1 ingredient.

No artificial flavors.

A great taste your dog will love.

Learn more at www.beneful.com/recipes

EDITORIAL CHIEF CONTENT OFFICER Beth Tomkiw CONTENT DIRECTOR Jeanne Sidner DEPUTY EDITOR James Schend SENIOR EDITOR Rachel Bernhard Seis SENIOR FOOD EDITOR Peggy Woodward, RDN FOOD EDITOR Rashanda Cobbins CONTRIBUTING WRITERS Lisa A. Beach, Nan Bialek, Amanda Kippert,

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For account information, subscriptions, payments and other inquiries, “Sweet contact Customer Care. potatoes.

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Digital DEPUTY EDITOR Ellie Martin Cliffe SENIOR EDITORS Nicole Doster, Lara Eucalano, Emily Racette Parulski ASSOCIATE EDITORS Lisa Kaminski, Caroline Stanko FIELD EDITOR COORDINATOR Susan Stetzel ASSISTANT EDITORS Katie Bandurski, Laurie Dixon PHOTO RESEARCHER/VISUAL DESIGNER Brianna Griepentrog VISUAL DESIGNER Sydney Watson

Publishing Technologies MANAGER Dena Ahlers BUSINESS ANALYSTS Shannon Stroud; Jill Banks, Grant Beattie (junior)

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BUSINESS

– S.W. MIDWEST ACCOUNT DIRECTORS Bonnie Hutchinson, Kim Skipper WEST COAST ACCOUNT DIRECTOR Isabella Carrado DIRECTOR, SALES SERVICES Gisele Myer DIRECT RESPONSE ADVERTISING Warren Berger, Media People “My sausage, DIRECTOR, MAGAZINE & BOOK PRODUCTION Kim Corrigan leek and green SENIOR PRODUCTION MANAGER Kristine Jacobson apple stuffing.”

SALES ASSISTANTS Meilyn Castillo, Deirdre Curry, Kathy West – K.C. SENIOR MARKETING DIRECTOR Vanessa Bailey SENIOR MARKETING MANAGER Michael Moya MARKETING MANAGERS Christine Galletta, Kathryn Gorman, Ethan Jones ART DIRECTOR Michael Castellano SENIOR DESIGNER Joseph Vinci VP, INSIGHTS LAB Babette Lazarus ASSOCIATE DIRECTOR, RESEARCH Sebastian Rodriguez

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“Everyone’s PRESIDENT & CHIEF EXECUTIVE OFFICER Bonnie Kintzer favorite veggie: CHIEF ADMINISTRATIVE OFFICER Dean Durbin CHIEF REVENUE OFFICER John Boland Brussels sprouts!”

CHIEF MARKETING OFFICER C. Alec Casey CHIEF DIGITAL OFFICER Vince Errico – J.T. CHIEF TECHNOLOGY OFFICER Nick Contardo SVP, MARKETING Ronak Patel SVP, GENERAL COUNSEL Mark Sirota VP, HUMAN RESOURCES Jennifer Tyrrell VP, BENEFITS & COMPENSATION Heather Schwartz VP, CONSUMER ACQUISITION Heather Plant VP, OPERATIONS Michael Garzone VP, CONSUMER MARKETING PLANNING Jim Woods VP, DIGITAL CONTENT & AUDIENCE DEVELOPMENT Kari Hodes VP, PROGRAMMATIC & DATA PRODUCT OPERATIONS Scott Mulqueen VP, RETENTION Linda Alexander VP, ANALYTICS Tom Argiriou DIRECTOR, CREATIVE DEVELOPMENT Mikal Gilliat Taste of Home (ISSN 1071-5878) (USPS 010-444), Vol. 27, No. 5, October/November 2019 © RDA Enthusiast Brands, LLC, 2019. Published six times a year (Feb/Mar, Apr/May, Jun/Jul, Aug/Sep, Oct/Nov, Dec/Jan) by RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. Periodicals Postage Paid at Milwaukee, Wisconsin, and additional mailing offices. (PM Agreement No. 40065693), (Canadian GST No. 865444285RT) Postmaster: Send address changes to TASTE OF HOME, PO BOX 5294, HARLAN IA 51593-0794. Send undeliverable Canadian addresses to canada_upm_harlan@cpmx.ca. Questions About Your Subscription? Email customercare@tasteofhome.com or visit tasteofhome.com/customercare or write to TASTE OF HOME CUSTOMER CARE, PO BOX 5294, HARLAN IA 51593-0794, or, in Canada, PO BOX 934 STN MAIN, MARKHAM ON L3P 0G7. Subscription Prices: In U.S.: $19.98 for one year, $29.98 for two years, $39.98 for three years. (Canada: one year, $23.98 CDN plus GST or HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to PO BOX 5294, HARLAN IA 51593-0794. Allow 4-6 weeks. Canada: PO BOX 932 STN MAIN, MARKHAM ON L3P 0G5. Allow 4-6 weeks.

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MORE TOH

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T FIELD EDITOR SPOTLIGH

Jennifer Stowell, Deep River, Iowa

LOVE TO BAKE? JOIN US If you love both the science and sweetness of whipping up perfect cookies, cakes and pies, we invite you to join Bakeable, a community of bakers who share advice, try new techniques and challenge their skills. Learn more online, sign up for our Bakeable newsletter and our Facebook group. Can’t wait to see you there. tasteofhome.com/bakeable

Ready, Set, Celebrate We’re as excited as ever for the winter holidays that are right around the corner, but why wait?

There are reasons to celebrate year-round.

Find recipes for every special occasion in the Holiday & Celebrations 2019 annual cookbook.

Order today for a free 30-day preview. tasteofhomebooks.com/HDAY9

Jennifer’s fall is all about family, football and, of course, good food. If you ask her husband and two daughters, game day isn’t complete without her spinach artichoke dip.

And on Thanksgiving eve, she makes turkey-themed pizzas with her girls.

Sliced peppers act as feathers, pepperoni and salami are the faces and bodies, and olives make the eyes. “While making pizzas, we talk about everything we’re thankful for over the past year,” she says. Find a collection of Jennifer’s recipes online. tasteof home.com/ stowell

Shiny New Toys Be among the first to try our new Taste of Home cookware and bakeware. Our Test Kitchen experts meticulously tested each product before signing off. The collection includes all the staples you need to make your favorite recipes with nonstick properties, vintage-inspired designs, superior heat retention and other nifty features. Order yours today. tasteofhome.com/cookwithtoh TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

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RECIPE INDEX APPETIZERS & SNACKS

Creamy Pumpkin Hummus 14

Gouda & Roasted Potato Bread 59

Garlic Pizza Wedges 74

Lemon Popovers with Pecan Honey Butter 62

Loaded Mashed Potato Bites 22

St. Louis Toasted Ravioli 15

BEVERAGE

BREADS

Vampire Killer Martini 74

Caramel-Scotch Cream Cheese Coffee Cake 64

BREAKFAST

CONDIMENTS

Oma’s Marzipan Stollen 62

Vanilla-Glazed Gingerbread Scones 60

PB&J Overnight Oats 86

Herbed Turkey Gravy 36

Caramel Apple Oatmeal Cookies 69

Cinnamon Twirl Cookies 79

Coastal Coconut Cream Cake 60

Deployment Pumpkin Pie Kit 82

Beef Short Ribs with Tomato Fig Chutney 47

Bistro Turkey Calzone 22

DESSERTS

Triple Cranberry Sauce 36

Cake Eyeballs 75

MAIN DISHES ON THE COVER

Grasshopper Cookies & Cream Cheesecake 58

Triple-Chocolate Cheesecake Bars 59

Cauliflower Alfredo Coq au Vin 48 41

8

Yummy Texas Pecan Pie 36

Apple-Brined Turkey 35

Mughali Chicken 26 One-Skillet Chicken Pork Grapefruit Stir-Fry 24 Fajita Pasta 41

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Sausage Manicotti with Pumpkin Sauce 41

SALADS & SIDES

Shrimp & Spaghetti Steak Stir-Fry 28 Skillet 40

Supreme Pizza Quinoa Bowl 47

Acorn Squash Slices 54

Bacon & Garlic Sugar Snaps 43

Bacon & Pear Salad with Parmesan Garlic Dressing 68

ON THE COVER

Balsamic Sea Salt Brussels Sprouts 43

Cheesy CrumbTopped Broccoli 43

Prosciutto & Peas 42

Rosemary & Thyme Salsa Corn 43 Carrots 42

Creamy Sauteed Spinach 42

Curried Pumpkin Risotto 48

Maple & Bacon Glazed Brussels Sprouts 36

Sauteed Asparagus Sesame & Soy with Mushrooms 42 Glazed Green Beans 43

Old Bay Cauliflower 42

Slow-Cooked Sausage Dressing 35

SANDWICH ON THE COVER

Sunday Dinner Mashed Potatoes 35

ON THE COVER

Sweet & Tangy Carrots 36

Philly Cheesesteak Sandwiches 47

SOUPS

Cream of Turkey & Wild Rice Soup 22

The Best Beef Stew Turkey Sweet Potato 52 Chili 68

PEEKABOO SWEETS MAKE YOUR HALLOWEEN PARTY TABLE POP WITH MONSTROUSLY FUN CAKE EYEBALLS. P.75

DU MORE ASK YOUR DOCTOR ABOUT THE TREATMENT THAT HELPS YOU:

• 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 two key sources of inflammation in the lungs.

Proactively control your asthma symptoms before they even start.

The result: better breathing so you can DU MORE of the things you want to do—with less asthma.

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INDICATION DUPIXENT is a prescription medicine used with other asthma medicines for the maintenance treatment of moderate-to-severe asthma with an eosinophilic OGDMNSXOD NQ NQ@K BNQSHBNRSDQNHC CDODMCDMBX HM ODNOKD @FDC ȅȆ XD@QR @MC NKCDQ 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.

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IMPORTANT SAFETY INFORMATION

WITH LESS ASTHMA

Do not use if you are allergic to dupilumab or to any of the ingredients in DUPIXENT ®.

Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have a parasitic (helminth) infection • are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider.

This may cause other symptoms that were controlled by the corticosteroid medicine to come back.

• 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.

• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT 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.

If you are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider.

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 of 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 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 the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/ LDCV@SBG NQ B@KK ȅ ȌȄȄ %# ȅȄȌȌ Use DUPIXENT exactly as prescribed. DUPIXENT is an injection given under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, 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.

(M BGHKCQDM ȅȆ XD@QR NE @FD @MC NKCDQ HS HR QDBNLLDMCDC SG@S #4/(XENT be administered by or under supervision of an adult.

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 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 works by blocking two proteins that contribute to a type of inflammation that plays a major role in asthma.

• 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 taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back.

• 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 registry for women who take DUPIXENT 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 http://mothertobaby.org/ongoing-study/ dupixent/ to enroll in this registry or get more information.

• 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. If you have asthma and are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider.

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.

• DUPIXENT comes as a single-dose pre-filled syringe with needle shield.

• 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.

• 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.

Rx Only

• 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 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.

You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals. This is a summary of the most important information about DUPIXENT for this use.

If you would like more information, talk with your healthcare provider.

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 / ©2019 Regeneron Pharmaceuticals, Inc. /sanofi-aventis U.S. LLC. All rights reserved.

Issue Date: August 2019

DUP.19.08.0105

Trends • Tips • Kitchen Ideas Creamy Pumpkin Hummus

Flavor Watch

Harvest Hummus When temperatures dip, we’re craving all things pumpkin. Say “later” to lattes and welcome fall flavor with this smooth, savory hummus. Recipe, page 14.

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

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MIXING BOWL Flavor Watch

Tahini This creamy paste made from ground sesame seeds is the secret behind hummus’ smooth texture and nutty profile, but lately it’s turning up in everything from cookies and cakes to smoothies and oatmeal. It has a mild nutty flavor and spreads like a dream, much like your favorite nut butter.

In fact, tahini can be used in any recipe that calls for nut butter. Swirl it into brownie batter or stir it into a creamy pasta sauce; even slathered over plain ol’ toast, tahini tastes fab. Try our favorite brand, Soom, and start getting creative in the kitchen.

Soom Foods Pure Ground Sesame Tahini $17/2 amazon.com

HE AR T

HE ALTHY

A countdown timer shows you just how long it is till toast time.

1

Kitchen Trend

RETRO REBOOT Fashion is cyclical, and often that goes for kitchen style, too. Right now, retro-inspired appliances and countertop tools are turning back time in kitchens while keeping current with all the modern bells and whistles you’d expect. From checkerboard floors to fridges with ’50s flair, what’s old is new again. If you’re feeling nostalgic, give this trend a try by adding smaller appliances and inexpensive gadgets around the kitchen to bring bygone style back.

1. Analog Kitchen Scale in Stainless Steel $18 homedepot.com 2. Russell Hobbs 2-Slice Retro-Style Toaster in Blue $71 amazon.com 3. SMEG Retro Style Blender $250 wayfair.com 4. Retro Magnetic Kitchen Timer $15 surlatable.com 5. Frigidaire 1.6 Cu Ft Retro Mini Fridge

with Side Bottle Opener $94 walmart.com

Stash beverages and snacks in this flashbackstyle fridge.

Creamy Pumpkin Hummus

In a food processor, combine one 15-oz. can rinsed, drained garbanzo beans, 1 cup canned pumpkin, ¹ ₃ cup tahini, ¹ ₄ cup olive oil, 3 Tbsp. orange juice, 1 Tbsp. toasted sesame oil, 1 tsp. each ground cumin and minced garlic, and ¹ ₄ tsp. salt. Cover; process until smooth. Transfer to a platter or bowl.

Garnish with pomegranate seeds, pumpkin oil and toasted pumpkin seeds.

Serve with pita chips, apples and pears.

2 Tbsp.: 76 cal., 6g fat (1g sat. fat), 0 chol., 52mg sod., 5g carb. (1g sugars, 1g fiber), 2g pro. Makes 3 cups.

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5

Hometown Homemade

PUMPKIN SPICED LATTE: ALYSSAERIN/SHUTTERSTOCK

Try the T-Ravs In St. Louis, Missouri, regular ravioli is just a gateway food.

There, they take those little pillows of meat- or cheese-filled deliciousness, fry ’em till golden and crispy, and top with a sprinkle of grated Parmesan. Like many beloved American dishes, it’s said toasted ravioli (called “t-ravs” by locals) was created by accident—a cook at Oldani’s restaurant tipsily bumped some ravioli into the deep fryer and passed it off to barflies as a new delicacy in the 1940s. As with so many things deep-fried, they were a hit, and the concoction soon spread through the city. Try our version below, and serve with marinara for a satisfying snack or appetizer.

GET EVEN MORE! What dish is your hometown known for?

Check out our state-by-state guide of the most iconic foods across America. tasteofhome.com/iconicfoods

I U O L S T.

S

St. Louis Toasted Ravioli Thaw one 9-oz. pkg. frozen beef or cheese ravioli. In a shallow bowl, mix 1 cup bread crumbs, ¹ ₄ cup shredded Parmesan cheese and 2 tsp. dried basil. Place 1 cup all-purpose flour and 2 lightly beaten large eggs in separate shallow bowls. Dip ravioli in flour to coat; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. In a large electric or cast-iron skillet, heat ¹ ₂ in. of oil to 375°. Fry ravioli, a few at a time, until golden brown, 1-2 minutes per side. Drain on paper towels. If desired, sprinkle with minced fresh basil and Parmesan cheese. Serve warm with marinara sauce.

1 piece: 73 cal., 5g fat (1g sat. fat), 6mg chol., 117mg sod., 6g carb. (1g sugars, 1g fiber), 2g pro. Makes about 1¹ ₂ dozen.

Stuff We Love

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HIDDEN OBJECT Spot this pumpkin spice latte in this issue, and you could win a Taste of Home cookbook. (In our last issue, the cheese wedge was on page 26.)

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

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

15

MIXING BOWL Pet Love

SPOOKY SNACKS

WITH THESE EASY HOMEMADE GOODIES, IT’S NO TRICKS, ALL TREATS FOR YOUR PUP THIS HALLOWEEN. STAY SEASONAL Like humans, dogs love eating fresh, in-season produce. Melissa Young, a veterinarian at Bideawee, a pet rescue organization based in New York City, recommends incorporating fiber-rich and easy-to-digest sweet potato or pumpkin into homemade dog treats. Other seasonal ingredients to reach for include apples (without seeds) and carrots. “Carrots and apples not only taste good, but they are also rich in antioxidants and vitamins,” she says. “Apples are a good source of vitamin C while carrots pack a vitamin A punch.”

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

PUP-ZELS If you really want to treat your pet, bake up a wholesome snack with a twist. Becky Hardin of thecookierookie.com spoils her dog Scout with Oat & Apple Pretzel Dog Treats (recipe right). With just four ingredients, they come together easily. And when you’re snacking on sweets, Fido and Fluffy will feel special with lovingly prepared treats of their own.

SAFE TREATS Make the doggy equivalent of a fun-size candy bar by grabbing delicious and nutritious ingredients that are good for pets. “Some of the best and safest homemade treats for dogs are the simplest,” says Dr. Young.

Make a healthy Halloween treat that couldn’t be simpler using sweet potatoes.

First, wash sweet potatoes thoroughly.

Without peeling, chop off each end. Slice each sweet potato lengthwise into 1⁄3-in.-thick slices. Place slices on a parchment-lined baking sheet and bake 6 hours in a 200° oven, flipping once halfway through. Once the timer goes off, turn off the oven, and leave the slices there to cool. “The end result is a safe and satisfying sweet potato chew for your dog to enjoy,” Dr. Young says. “These can be stored in a sealed container for up to two weeks.”

SWEET BITES

Oat & Apple Pretzel Dog Treats Prep: 20 min. • Bake: 30 min. • Makes: 15 treats 2 cups oat flour ³ ₄ cup rolled oats 1 egg

1 cup unsweetened applesauce

DOG AND TREATS: BECKY HARDIN

1. Preheat the oven to 350°. Line a baking sheet with

parchment paper and set aside.

2. Beat egg and set aside. Combine applesauce, oat flour and rolled oats in a bowl. Pour all but 1 Tbsp. of the egg over the mixture and set aside the remaining 1 Tbsp. of egg.

3. Using a wooden spoon, stir the mixture until a dough forms. The dough should be tacky but not overly sticky.

Add a bit more flour if necessary. Take a 2-Tbsp.-sized piece of dough (approximate) and roll into a tube. It should be about 10 in. long and about the width of a pencil. Repeat.

4. Take each tube and make it into a U shape, then twist the ends together and fold back to the top. This makes the pretzel shape. Pinch the ends in to make sure they’re secure. Place the pretzels on the baking sheet. Brush the top of each pretzel with the remaining egg.

5. Bake 25-30 minutes until pretzels are slightly browned and become crispy. Remove from the oven and allow to cool before serving. Store in an airtight container for up to 2 weeks.

1 treat: 91 cal., 2g fat, 10mg chol., 7mg sod., 15g carb.

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

Pup -zels: Just like c an d y f or your pooch!

MIXING BOWL Inside Out

GREEN MACHINE

You know about their healthy fats, but adding avocados to your diet can benefit your health in more ways than one.

Here’s why nutritionists are awed by avocados.

THESE GREEN POWERHOUSES HELP SUPPORT A HEALTHY BRAIN.

Avocados are packed with a generous amount of good-for-you monounsaturated fat, which supports a healthy blood flow,

Though they are dietary dynamos, avocados are high in calories, so limit your serving to ¼ to ½ of an avocado per day.

HELPS REDUCE BAD CHOLESTEROL

TOSS AVOCADO INTO YOUR GREEN SMOOTHIES, ADD CHUNKS TO SALADS, OR USE MASHED AVOCADO AS A NON-MAYO

and can lower the risk of heart disease and stroke.

sandwich spread.

The cholesterolfree avocado boasts the most protein and least sugar of any fruit.

Yep, it’s a fruit!

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Avocados also make a healthy staple for your beauty routine.

They’re packed with

FATTY ACIDS, VITAMINS AND ANTIOXIDANTS THAT HELP KEEP SKIN GLOWING,

whether you gain the benefits from eating them, or mashing them and mixing with a little coconut oil to create a quick face mask.

AVOCADOS: MARCIN JUCHA/SHUTTERSTOCK

Rich in nearly 20 vitamins and minerals, fiber, folate and antioxidants, avocados pack a nutritional punch that amps up your cognitive functions.

From focus and learning to memory and concentration,

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

NE W KERRYGOLD SLICED AND SHREDDED CHEESE 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.

FAMILY KITCHEN Meal Plans • Quick Dishes • Smart Cooking

Bistro Turkey Calzone

Meal Planner

Turkey Day, Take Two Raid the fridge for these brilliant ideas that turn Thanksgiving leftovers into next-day deliciousness.

2½ CUPS

TURKEY You’ll be thankful you saved that leftover bird when you whip up these calzones.

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

21

FAMILY KITCHEN

3

CUPS

MASHED POTATOES Stash those leftovers to make these crispy, cheesy potato balls.

Loaded Mashed Potato Bites

Bistro Turkey Calzone Turkey, cheddar, bacon and apple blend together deliciously in this family-friendly sandwich perfect for a harvest meal.

Loaded Mashed Potato Bites Put leftover mashed potatoes to good use!

Load ’em with bacon, cheese and onions and fry until golden.

—Becky Hardin, St. Peters, MO

Cream of Turkey & Wild Rice Soup

Prep: 15 min. • Cook: 10 min.

Makes: 2 dozen

A dear friend brought me this soup when I was ill—it really hit the spot.

I asked for the recipe and have made it with leftover turkey several times.

—Donna-Marie Ryan, Topsfield, MA

Prep: 25 min. • Bake: 20 min.

Makes: 6 servings 1 Tbsp. cornmeal 1 loaf (1 lb.) frozen pizza dough, thawed 2¹ ₂ cups (about ³ ₄ lb.) thinly sliced cooked turkey 8 slices cheddar cheese 5 bacon strips, cooked and crumbled 1 small tart apple, peeled and thinly sliced 1 large egg, beaten ¹ ₂ tsp. Italian seasoning 1. Sprinkle cornmeal over a greased

baking sheet. On a lightly floured surface, roll dough into a 15-in. circle.

Transfer to pan. Arrange half of the turkey over half of the dough; top with the cheese, bacon, apple and remaining turkey. Fold dough over filling and pinch edges to seal.

2. Cut 3 slashes in the top. Brush with egg and sprinkle with Italian seasoning. Bake at 400° until golden brown, 20-25 minutes. Let stand 5 minutes before cutting.

1 slice: 481 cal., 20g fat (10g sat. fat), 124mg chol., 756mg sod., 38g carb.

(3g sugars, 0 fiber), 34g pro.

22

a few at a time, until golden, about 2 minutes. Drain on paper towels.

1 piece: 174 cal., 14g fat (4g sat. fat), 30mg chol., 318mg sod., 6g carb.

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

3 cups mashed potatoes 1¹ ₂ cups shredded sharp cheddar cheese ³ ₄ cup crumbled cooked bacon ¹ ₂ cup chopped green onions 2 oz. Colby-Monterey Jack cheese, cut into 2 dozen ¹ ₂-in. cubes ¹ ₂ cup panko (Japanese) bread crumbs ¹ ₂ cup grated Parmesan cheese ¹ ₂ tsp. salt ¹ ₂ tsp. pepper 2 large eggs, beaten Oil for deep-fat frying 1. In a large bowl, combine potatoes,

shredded cheese, bacon and green onions. Divide into 2 dozen ¹ ₄-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes.

2. In a shallow bowl, mix the bread crumbs, Parmesan cheese, salt and pepper. Place the eggs in a separate shallow bowl. Dip balls in egg, then in crumb mixture, patting to adhere.

3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry potato balls,

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

—Doris Cox, New Freedom, PA

Prep: 15 min. • Cook: 20 min.

Makes: 6 servings 1 medium onion, chopped 1 can (4 oz.) sliced mushrooms, drained 2 Tbsp. butter 3 cups water 2 cups chicken broth 1 pkg. (6 oz.) long grain and wild rice mix 2 cups diced cooked turkey 1 cup heavy whipping cream Minced fresh parsley

In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer until the rice is tender, 20-25 minutes. Add turkey and cream; heat through. Sprinkle with parsley.

1 cup: 364 cal., 21g fat (12g sat. fat), 100mg chol., 857mg sod., 25g carb.

(3g sugars, 1g fiber), 19g pro. 1

2

CUPS

TURKEY Pull that turkey from the fridge and dice it up to make this cozy soup.

Cream of Turkey & Wild Rice Soup

SAVOR THE FL AVOR If you look forward to Thanksgiving leftovers just as much as the big feast itself, you’ll gobble up our online collection of clever, delicious leftover ideas. tasteofhome.com/ leftoverideas

)RU UHFLSHV WLSV DQG μ DYRU YLVLW semills.com

©2019 Southeastern Mills, Inc.

FAMILY KITCHEN

Quick Fix

FLAVOR IN A FLASH When weeknights get wild, put down the takeout menu and turn to these super fast meals made in half an hour or less.

Pork Grapefruit Stir-Fry For a refreshing change of pace, try this easy sweet-and-sour stir-fry.

—Edie DeSpain, Logan, UT

Takes: 25 min. • Makes: 6 servings 3 Tbsp. cornstarch ³ ₄ cup thawed grapefruit juice concentrate ³ ₄ cup water 3 Tbsp. soy sauce 1 Tbsp. honey ¹ ₂ tsp. ground ginger 3 cups sliced zucchini 1 medium sweet red or green pepper, julienned

24

1 Tbsp. canola oil 1¹ ₂ lbs. pork tenderloin, cut into thin strips 3 medium grapefruit, peeled and sectioned 1 Tbsp. sesame seeds, toasted Hot cooked rice, optional 1. In a small bowl, combine the

cornstarch, juice concentrate, water, soy sauce, honey and ground ginger; set aside. In a skillet or wok, stir-fry zucchini and red pepper in oil over medium-high heat until crisp-tender, 3-4 minutes. Remove and keep warm.

Add half of the pork; stir-fry until no longer pink, about 4 minutes.

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Pork Grapefruit Stir-Fry

Remove and keep warm. Repeat with remaining pork.

2. Add sauce to skillet; bring to a boil.

Cook and stir until thickened, about 2 minutes. Return cooked pork and vegetables to pan; stir until coated.

Gently stir in grapefruit sections.

Sprinkle with sesame seeds. Serve over rice if desired.

1¹ ₄ cups: 320 cal., 7g fat (2g sat. fat), 74mg chol., 364mg sod., 39g carb.

(0 sugars, 7g fiber), 27g pro.

Diabetic exchanges: 3 lean meat, 2 fruit, 1 vegetable.

Test Kitchen tip: Try making this with oranges in place of grapefruit—just reduce or eliminate the honey.

Continued on page 26 E

FAMILY KITCHEN

Mughali Chicken

NESTLE IT IN NAAN BREAD!

GINGER CONVERT 1 Tbsp. fresh ginger is equal to ¼ tsp. ground ginger.

Mughali Chicken I enjoy cooking for my family and try to incorporate healthy new foods into our menus. This authentic Indian dish is a favorite.

—Aruna Kancharla, Bentonville, AR

Takes: 30 min. • Makes: 6 servings 4 10 6 4¹ ₂ 1 1 1 6 4

¹ ₄ 3 1¹ ₂

26

cardamom pods garlic cloves, peeled whole cloves tsp. chopped fresh gingerroot Tbsp. unblanched almonds Tbsp. salted cashews tsp. ground cinnamon small red onions, halved and sliced jalapeno peppers, seeded and finely chopped cup canola oil Tbsp. water lbs. boneless skinless chicken breasts, cut into ¹ ₂-in. cubes

1 cup coconut milk 1 cup (8 oz.) plain yogurt 1 tsp. ground turmeric Fresh cilantro leaves Hot cooked basmati rice, optional 1. Remove seeds from cardamom

pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside.

2. In a large skillet, saute onions and jalapenos in canola oil until tender. Stir in water and the garlic mixture. Add the chicken, coconut milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with rice if desired.

1 cup: 367 cal., 23g fat (10g sat. fat), 68mg chol., 93mg sod., 14g carb.

(5g sugars, 3g fiber), 27g pro.

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

FREEZE Seal fresh gingerroot in an airtight container and toss it into your freezer for fresh flavor anytime.

GRATE To use frozen ginger, peel away a bit of the skin and grate until you have the desired amount. It’s so much simpler to grate frozen!

SQUEEZE To make things even easier on yourself, try a bottled variety. We like Spice World Squeeze Ginger.

Continued on page 28 E

JOIN the Taste of Home Inner Circle for a chance to win great prizes!

We

hearing from our readers!

Join Taste of Home magazine’s online community now and share feedback with our editors, answer quick polls and discuss ideas with others who love to cook.

Just for participating, you’ll have a chance to win prizes including cookbooks, gift cards and more! Join us!

GO TO TMBINNERCIRCLE.COM

FAMILY KITCHEN Steak Stir-Fry No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use a bag of frozen mixed veggies instead of fresh.

—Janis Plourde, Smooth Rock Falls, ON

Takes: 25 min. • Makes: 4 servings 1 1 2 ¹ ₃ 1 1 1 ¹ ₄ 2 1

tsp. beef bouillon granules cup boiling water Tbsp. cornstarch cup soy sauce lb. beef top sirloin steak, cut into thin strips garlic clove, minced tsp. ground ginger tsp. pepper Tbsp. canola oil, divided large green pepper, julienned

1 cup julienned carrots or sliced celery 5 green onions, cut into 1-in. pieces Hot cooked rice 1. Dissolve bouillon in water. Combine

the cornstarch and soy sauce until smooth; add to bouillon. Set aside.

Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 Tbsp. oil until meat is no longer pink; remove and keep warm.

2. Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil.

Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

1 cup: 266 cal., 13g fat (3g sat. fat), 63mg chol., 1484mg sod., 12g carb.

(4g sugars, 2g fiber), 25g pro. 1

PACKED WITH PROTEIN!

Steak Stir-Fry

RICE

28

TOAST IT, BAKE IT, FLUFF IT

STIR-FRY’S FAVORITE GRAIN

Here’s our Test Kitchen’s favorite way to cook rice to bring out the most flavor: Rinse rice well under running water; drain well. In an oven-safe Dutch oven, toast rice in butter or oil until fragrant. Using a 1-1 ratio of rice to water, add water to the Dutch oven and bring to a boil. Season with salt; stir and cover. Transfer to oven; bake at 375° for 25 minutes.

Remove from oven; let rest 20 minutes. Fluff with fork and serve.

Jasmine rice (shown here and on page 24) has a very light floral fragrance and is a traditional accompaniment to many Asian dishes, especially curries and stir-fries. The soft grains are perfect for soaking up sauces.

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

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A FIVE-STAR THANKSGIVING On the biggest feasting day of all, you want tried-and-true favorites that make guests extra grateful. These are the back-for-seconds recipes our readers can’t stop raving over online and around dinner tables.

RECIPES START ON P.35

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

TRIPLE CRANBERRY SAUCE “Last year I received so many requests for this sauce that I ended up making four triple batches before the end of the day.”

—chopperdoctor206

ON THE COVER APPLE-BRINED TURKEY “My husband and I tried this recipe when it was first published years ago, and this turkey is outstanding. It’s the only way we prepare turkey when we host Thanksgiving dinner.”

Try browned butter on mashed potatoes—or drizzle it on everything!

Learn how to make it on page 35.

—CarlyFace

HERBED TURKEY GRAV Y “I don’t usually like gravy, but I made this one for Thanksgiving and it was great!”

Kobenstyle White Butter Warmer $58 lenox.com

—smstillinger

ON THE COVER SUNDAY DINNER MASHED POTATOES “Tasty. Creamy. Easy.

Quite the combination that makes this recipe a welcome addition to the kitchen arsenal.”

—andyboy

SLOW-COOKED SAUSAGE DRESSING “I made this for my Thanksgiving meal.

My husband’s comment was, ‘This is the only dressing you are going to make from now on.’”

—bbradley2

ON THE COVER MAPLE & BACON GLAZED BRUSSELS SPROUTS “Our guests raved about this dish and left with the recipe.

Even my husband, who normally won’t touch Brussels sprouts, loved these.”

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

—mom2lauren

ON THE COVER SWEET & TANGY CARROTS “These were absolutely fantastic, and I will definitely make again.

What a simple and tasty way to dress up carrots.

Wish I could give this 10 stars!”

—shannondobos

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

33

What’s better than pie? Pie with a scoop of Rum Tres Leches ice cream from Haagen-Dazs.

HOLIDAY KNOW-HOW HOSTING THIS YEAR? FOLLOW THESE SIMPLE TIPS TO MAKE YOUR TURKEY DAY STRESS-FREE. ASK FOR HELP

Don’t feel the need to make the whole huge feast on your own. Ask guests to bring a favorite side dish or dessert. They’ll be happy to help!

SHOP EARLY

Try to pick up all the ingredients (and don’t forget to check your spice rack) at least five days prior to Thanksgiving. The busiest day to shop? The Tuesday before.

DOUBLE UP

Rather than buying one huge turkey, try two smaller birds. They’ll thaw more quickly and cook more evenly.

ALLOW TIME TO THAW

Let the turkey thaw one day for every 4 pounds.

CLEAN YOUR COOKWARE

Give less frequently used pieces like roasting pans and fancy serving platters a quick clean a couple of days before Thanksgiving so they’re sparkling and ready to go the day of.

THE ULTIMATE THANKSGIVING HANDBOOK

From stuffing to setup, make our guide your go-to holiday helper. tasteofhome.com/ thanksgivinghandbook

YUMMY TEXAS PECAN PIE “It was so good. Every time I walked by it I would have a small bite. I had to put it out of sight!”

—LinLov

ON THE COVER

ON THE COVER

Apple-Brined Turkey

Sunday Dinner Mashed Potatoes

Slow-Cooked Sausage Dressing

Sour cream and cream cheese give these potatoes their delicious flavor.

The dish can be prepped in advance and is special enough to serve guests.

This savory dressing gets amped up with apples and pecans. It cooks easily in a slow cooker, so the stove and oven are free for other dishes.

—Melody Mellinger, Myerstown, PA

—Raquel Haggard, Edmond, OK

Prep: 35 min. • Bake: 20 min.

Makes: 8 servings

Prep: 20 min. • Cook: 3 hours Makes: 12 servings

The sweet apple juice-based brine helps produce a juicy, amber-colored turkey that’s bursting with flavor. You won’t regret planning for the long marinating time—this tasty grilled turkey is worth every minute.

—Trudy Williams, Shannonville, ON

Prep: 30 min. + marinating Grill: 3 hours + standing Makes: 14 servings 2 2¹ ₂ 1 4 15 6 3 3 3 1 2

qt. unsweetened apple juice cups packed brown sugar cup kosher salt oz. fresh gingerroot, peeled and thinly sliced whole cloves garlic cloves, crushed bay leaves medium oranges, quartered qt. cold water turkey (12 to 14 lbs.)

Tbsp. canola oil

1. To make the brine, in a large kettle,

combine the first 7 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Stir in oranges.

Remove from the heat. Add cold water to cool the brine to room temperature.

2. Remove the giblets from turkey (discard or save for another use). Place a turkey-sized oven roasting bag inside a second roasting bag; add the turkey.

Carefully pour cooled brine into bag.

Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan or other large container.

Refrigerate for 18-24 hours, turning occasionally.

3. Prepare grill for indirect heat. Drain turkey, discarding brine. Rinse turkey under cold water; pat dry. Rub canola oil over skin. Skewer turkey openings; tie drumsticks together.

4. Place breast side up on a rack in a disposable foil roasting pan. Grill, covered, over indirect medium heat for 30-40 minutes. Tent turkey with foil; grill, covered, until a thermometer reads 165°, 2¹ ₂-3 hours longer. Cover turkey and let stand for 15 minutes before carving.

8 oz. cooked turkey: 473 cal., 23g fat (6g sat. fat), 210mg chol., 213mg sod., 1g carb. (1g sugars, 0 fiber), 62g pro.

5 lbs. potatoes, peeled and cubed 1 cup sour cream 1 pkg. (8 oz.) cream cheese, softened 3 Tbsp. butter, divided 1 tsp. salt 1 tsp. onion salt ¹ ₄ tsp. pepper 1. Place potatoes in a Dutch oven;

cover with cold water. Partially cover pot. Bring to a boil; cook until very tender, 20-25 minutes. Drain well.

2. In a large bowl, mash potatoes.

Add the sour cream, cream cheese, 2 Tbsp. butter, salt, onion salt and pepper; beat until fluffy.

3. Transfer to a greased 2-qt. baking dish. Dot with the remaining butter.

Bake, uncovered, at 350° until heated through, 20-25 minutes. ³ ₄ cup: 300 cal., 13g fat (9g sat. fat), 43mg chol., 617mg sod., 40g carb.

(4g sugars, 3g fiber), 5g pro.

Test Kitchen tip: Take these over the top with browned butter. Melt 2 sticks butter over medium-high heat and simmer, stirring and scraping bottom of pan occasionally. Cook until butter has stopped foaming, milk solids have turned dark brown and butter turns a deep amber color, 5-8 minutes.

7 cups seasoned stuffing cubes or croutons 1 medium tart apple, chopped ¹ ₃ cup chopped pecans 1¹ ₂ tsp. rubbed sage ¹ ₂ tsp. pepper ¹ ₂ lb. reduced-fat bulk pork sausage 1 large onion, chopped 2 celery ribs, chopped 1 can (14¹ ₂ oz.) reducedsodium chicken broth 2 Tbsp. reduced-fat butter, melted 1. Combine the first 5 ingredients.

In a nonstick skillet, cook and crumble sausage with onion and celery over medium-high heat until no longer pink, 4-5 minutes; drain. Add to stuffing mixture; stir in broth and butter. Transfer to a greased 5-qt. slow cooker.

2. Cook, covered, on low 3-4 hours, until apple is tender, stirring once. ² ₃ cup: 201 cal., 8g fat (2g sat. fat), 17mg chol., 640mg sod., 26g carb.

(4g sugars, 3g fiber), 7g pro.

Test Kitchen tip: To make homemade croutons, cut or tear stale bread into ¹ ₂-in. pieces, toss with melted butter or olive oil, season if desired and bake at 250° until dried and crisp.

MASH IT YOUR WAY! Some like lumpy, others creamy. Whatever your style,

here’s how potato texture changes when mashed with different tools.

HAND MASH

RICER

MIXER

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

35

ON THE COVER

Herbed Turkey Gravy This traditional gravy recipe works for any roasted meat or poultry. You’ll get eight ¼-cup servings in 2 cups of gravy.

—Taste of Home Test Kitchen

Takes: 20 min. • Makes: 2 cups

1 ¹ ₄ ¹ ₄ ¹ ₄ ¹ ₄

Turkey drippings to 1¹ ₂ cups chicken broth cup all-purpose flour tsp. dried thyme tsp. rubbed sage tsp. pepper

1. Pour drippings and loosened browned

bits into a 2-cup measuring cup. Skim fat, reserving ¹ ₄ cup. Add enough broth to the drippings to measure 2 cups.

2. In a small saucepan, combine the flour and reserved fat until smooth. Gradually stir in the drippings mixture. Stir in the thyme, sage and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. ¹ ₄ cup: 74 cal., 7g fat (3g sat. fat), 7mg chol., 132mg sod., 3g carb. (0 sugars, 0 fiber), 1g pro.

Triple Cranberry Sauce With three cranberry styles, plus orange and allspice, this sauce truly satisfies.

—Arlene Smulski, Lyons, IL

Prep: 10 min. • Cook: 15 min. + chilling Makes: 3 cups 1 pkg. (12 oz.) fresh or frozen cranberries 1 cup thawed cranberry juice concentrate ¹ ₂ cup dried cranberries ¹ ₃ cup sugar 3 Tbsp. orange juice 3 Tbsp. orange marmalade 2 tsp. grated orange zest ¹ ₄ tsp. ground allspice 1. In a small saucepan, combine

the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes.

2. Remove from heat; stir in the orange juice, marmalade, orange zest and allspice. Transfer to a small bowl; refrigerate until chilled. ¹ ₄ cup: 113 cal., 0 fat (0 sat. fat), 0 chol., 4mg sod., 29g carb. (24g sugars, 2g fiber), 0 pro.

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Maple & Bacon Glazed Brussels Sprouts Here’s a fantastic side dish even children will love. The sweet maple syrup and smoky bacon are Brussels sprouts’ best friends.

—Jan Valdez, Chicago, IL

Prep: 15 min. • Cook: 20 min.

Makes: 4 servings 5 bacon strips, chopped 1 lb. fresh Brussels sprouts, trimmed 3 Tbsp. butter ¹ ₂ cup chicken broth ¹ ₄ cup chopped pecans ¹ ₄ cup maple syrup ¹ ₄ tsp. salt ¹ ₄ tsp. pepper 1. In a skillet, cook bacon over

medium heat until crisp. Remove to paper towels with a slotted spoon; drain.

2. Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes.

3. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil.

Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until sprouts are tender, 8-10 minutes longer. Sprinkle with bacon. ³ ₄ cup: 273 cal., 18g fat (7g sat. fat), 32mg chol., 544mg sod., 25g carb.

(15g sugars, 5g fiber), 8g pro.

ON THE COVER

2. Return carrots to pan; add the brown

sugar, butter, mustard and pepper.

Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon. ¹ ₂ cup: 143 cal., 5g fat (3g sat. fat), 11mg chol., 257mg sod., 25g carb.

(21g sugars, 3g fiber), 1g pro.

Yummy Texas Pecan Pie This ooey-gooey pie’s luscious, nutty filling offers that good old familiar flavor so many of us love!

—Laurel Leslie, Sonora, CA

Prep: 20 min. • Bake: 70 min. + cooling • Makes: 8 servings ¹ ₂ 3 1 1 3 1 ¹ ₂ 1

cup sugar Tbsp. all-purpose flour cup light corn syrup cup dark corn syrup large eggs, room temperature tsp. white vinegar tsp. vanilla extract cup chopped pecans Pastry for single-crust pie (9 in.)

1. In a large bowl, whisk the sugar, flour,

corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour into crust. Cover edges with foil.

2. Bake at 350° for 35 minutes. Remove foil; bake until filling is puffed and golden (the center will still wobble), 35-45 minutes. Cool on a wire rack.

Refrigerate leftovers.

1 piece: 543 cal., 20g fat (5g sat. fat), 84mg chol., 215mg sod., 93g carb.

(36g sugars, 2g fiber), 5g pro. 1

Sweet & Tangy Carrots With a brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table.

—Paula Zsiray, Logan, UT

Takes: 20 min. • Makes: 8 servings 2 ¹ ₄ ¹ ₂ 3 2 ¹ ₄ 2

lbs. carrots, sliced tsp. salt cup packed brown sugar Tbsp. butter Tbsp. Dijon mustard tsp. white pepper Tbsp. minced fresh parsley

1. Place 1 in. of water, carrots and salt

in a large saucepan; bring to a boil.

Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

CRUST SAVER! To avoid burning,

fold a foil square in half twice (into a smaller square), cut a ring, wrap it around the crust and pop back into the oven.

FALL FOR

P A S T A

C aulif lower Alfredo

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IT’S THE ULTIMATE COMFORT FOOD MADE EVEN COZIER FOR FALL. THESE CREAMY, TWIRLY, LOAD-UP-A-BOWL RECIPES GIVE YOU SOMETHING TO NOODLE OVER ALL SEASON. Recipes s tar t on p.40

Sausage Manicot ti with Pumpkin Sauce

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One -Skillet Chicken Fajita Pas ta

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Shrimp & Spaghetti Skillet I love making quick and easy recipes that are both nutritious and delicious.

This one-pan seafood dish packs in so much flavor and has a light, lemony finish I just can’t get enough of.

—Roxanne Chan, Albany, CA

Takes: 30 min. • Makes: 4 servings 1 can (15 oz.) cannellini beans, rinsed and drained 1 can (14¹ ₂ oz.) diced tomatoes, undrained 1 can (14¹ ₂ oz.) chicken broth 1 can (14 oz.) water-packed artichoke hearts, drained and halved 1 can (6¹ ₂ oz.) chopped clams, drained 4 oz. thin spaghetti, broken in half 1 tsp. Italian seasoning ¹ ₂ tsp. salt ¹ ₂ lb. peeled and deveined cooked shrimp (31-40 per lb.) ¹ ₄ cup minced fresh parsley Grated lemon zest

Shrimp & Spaghet ti Skillet

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In a large skillet, combine the first 8 ingredients. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes.

Add shrimp and parsley; heat through.

Sprinkle servings with lemon zest.

1¹ ₂ cups: 334 cal., 2g fat (0 sat. fat), 105mg chol., 1492mg sod., 49g carb.

(5g sugars, 7g fiber), 27g pro.

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Cece’s Veggie Co. Noodled Organic Zucchini

Birds Eye Steamfresh Veggie Made Zucchini Lentil Pasta

Cauliflower Alfredo The cauliflower Alfredo sauce helps lighten up this dish but still keeps things creamy and delicious.

—Shelly Bevington, Hermiston, OR

Prep: 20 min. • Cook: 20 min.

Makes: 6 servings 2 3 1 1 4 2 ² ₃

¹ ₄ 1

Tbsp. extra virgin olive oil garlic cloves, minced shallot, minced medium head cauliflower, chopped cups water vegetable bouillon cubes cup shredded Parmesan cheese plus additional for garnish tsp. crushed red pepper flakes pkg. (16 oz.) fettuccine Chopped fresh parsley

1. In a Dutch oven, heat oil over

medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes.

Drain; cool slightly. Transfer mixture to a food processor; add ² ₃ cup Parmesan and the red pepper flakes.

Process until smooth.

2. Meanwhile, cook the fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.

1¹ ₃ cups: 371 cal., 9g fat (3g sat. fat), 6mg chol., 533mg sod., 60g carb.

(5g sugars, 5g fiber), 16g pro.

Sausage Manicotti with Pumpkin Sauce This manicotti is a wonderful change from typical pumpkin dishes in the fall.

—Barry Dale, Puyallup, WA

Prep: 25 min. • Bake: 30 min. + standing • Makes: 5 servings 1 1 1 ¹ ₂ 1 1 ¹ ₂ ¹ ₄

lb. bulk pork sausage celery rib, chopped medium carrot, chopped medium onion, chopped can (15 oz.) pumpkin cup heavy whipping cream cup dry white wine tsp. each ground ginger, cinnamon and nutmeg

¹ ₈ tsp. cayenne pepper 20 wonton wrappers 1. In a large skillet, cook the pork

sausage, celery, carrot and onion over medium heat until sausage is no longer pink and the vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain.

2. Meanwhile, in a saucepan, combine pumpkin, cream, wine and spices.

Heat through (do not allow to boil).

3. Preheat oven to 350°. Spread 1 cup pumpkin sauce into a greased 13x9-in. baking dish. Place 2 Tbsp. sausage filling in center of a wonton wrapper.

(Cover remaining wrappers with a damp paper towel until ready to use.)

Moisten wrapper edges with water.

Roll up tightly. Place in prepared dish, seam side down. Repeat.

4. Top manicotti with the remaining sauce. Bake, uncovered, until bubbly, 30-35 minutes. Let stand 10 minutes before serving.

4 stuffed manicotti: 627 cal., 38g fat (18g sat. fat), 109mg chol., 974mg sod., 52g carb. (5g sugars, 4g fiber), 19g pro.

Test Kitchen tip: Fried sage leaves take this to another level. Fry leaves in butter until translucent. Remove from heat; drain on paper towels.

Sprinkle warm leaves with kosher or flake sea salt.

1 can (10 oz.) diced tomatoes and green chiles, drained 1 can (4 oz.) chopped green chiles, drained ¹ ₂ cup heavy whipping cream ¹ ₂ tsp. salt 1 cup shredded sharp cheddar cheese 1. Cook macaroni according to

package directions for al dente.

2. Meanwhile, heat 1 Tbsp. oil in a large skillet oven over medium-high heat. Add chicken and 4¹ ₂ tsp. fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm.

3. Heat remaining 1 Tbsp. olive oil in skillet. Add onion, green pepper and remaining 4¹ ₂ tsp. fajita seasoning.

Cook and stir until vegetables are crisp-tender, 5-7 minutes. Add garlic; cook 1 minute. Remove from pan.

4. In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.

1¹ ₃ cups: 448 cal., 21g fat (10g sat. fat), 83mg chol., 1304mg sod., 38g carb. (4g sugars, 3g fiber), 27g pro. 1

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Joan Hallford, North Richland Hills, TX

Prep: 25 min. • Cook: 20 min.

Makes: 6 servings 3 cups uncooked elbow macaroni 2 Tbsp. olive oil, divided 1 lb. boneless skinless chicken breasts, cut into 1-in. cubes 1 envelope fajita seasoning mix, divided 1 large onion, chopped 1 large green pepper, chopped 3 garlic cloves, minced 2 cups reduced-sodium chicken broth

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41

FREEZER TO TABLE Tasty 10

Take plain frozen veggies and turn them into something fabulous.

Our Field Editors show you creative ways to think outside the bag.

3 1

2

1

Old Bay Cauliflower

Prepare a 16-oz. pkg. frozen cauliflower according to package directions; drain. Drizzle with 1-2 Tbsp. melted butter; sprinkle with 1-2 tsp. seafood seasoning.

—Elizabeth Bramkamp, Gig Harbor, WA

2

Creamy Sauteed Spinach

In a large skillet, heat 1 Tbsp. olive oil over medium-high heat.

Add 1 small chopped onion; cook and stir until tender, 5-7 minutes.

Add two 10-oz. pkg. frozen spinach (thawed and squeezed dry) and 2 minced garlic cloves; cook 2 minutes longer. Stir in 8 oz. softened cream cheese, ¹ ₄ cup 2% milk, ¹ ₂ tsp. salt and ¹ ₂ tsp. pepper; cook until cream cheese is melted.

—Debbie Glasscock, Conway, AR

42

4

3

Rosemary & Thyme Carrots

Prepare 2 cups frozen sliced carrots according to package directions.

Meanwhile, combine ¹ ₄ cup softened butter, ¹ ₂ tsp. minced fresh thyme, ¹ ₂ tsp. minced fresh rosemary and ¹ ₈ tsp. salt. Drain carrots; top with herb butter.

—Jolene Martinelli, Fremont, NH

4

Sauteed Asparagus with Mushrooms

In a large skillet, heat 1 Tbsp. bacon drippings or olive oil over mediumhigh heat. Add a thawed 8-oz. pkg. frozen asparagus spears, ¹ ₂ lb. sliced fresh mushrooms and 1 small chopped onion; cook and stir until

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

tender, 10-12 minutes. Sprinkle with 2 Tbsp. sliced toasted almonds and 1-2 tsp. Greek seasoning; heat through.

—Shawn Barto, Winter Garden, FL

5

Prosciutto & Peas

In a large skillet, heat 1 Tbsp. olive oil over medium heat. Add 4 to 8 julienned thin slices of prosciutto; cook and stir until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir ¹ ₂ cup sliced fresh shiitake mushrooms, 2 cups thawed frozen peas and 1 small chopped onion in drippings until tender, 5-7 minutes.

Sprinkle with prosciutto.

—Ann Sheehy, Lawrence, MA

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Balsamic Sea Salt Brussels Sprouts

In a large skillet, heat 3-4 Tbsp. extra virgin olive oil over mediumhigh heat. Add a thawed 16-oz. pkg. frozen Brussels sprouts to the skillet and cook until heated through, 5-7 minutes. Transfer to a serving bowl. Drizzle with 2 Tbsp. balsamic vinegar; sprinkle with 2 Tbsp. torn fresh basil leaves, ¹ ₂ -1 tsp. flaky sea salt and ¹ ₂ tsp. coarsely ground pepper.

—Kallee Krong-McCreery, Escondido, CA

7

Salsa Corn

Prepare 2 cups (about 10 oz.) frozen corn according to package directions; drain. Stir in ¹ ₄ -¹ ₂ cup pico de gallo or salsa.

—Danielle Lee, Sewickley, PA

8

Bacon & Garlic Sugar Snaps

In a large skillet, cook 2 coarsely chopped bacon strips over medium heat until crisp, stirring occasionally.

Remove with a slotted spoon; drain on paper towels. Cook and stir a thawed 14-oz. pkg. frozen sugar snap peas in bacon drippings until heated through. Add 1 thinly sliced shallot and 2 thinly sliced garlic cloves; cook 1 minute longer.

Sprinkle with reserved bacon.

—Tami Kuehl, Loup City, NE

9

Cheesy Crumb-Topped Broccoli

Prepare a 16-oz. pkg. frozen broccoli florets according to the package

directions; drain. Combine ¹ ₃ cup toasted panko bread crumbs, ¹ ₃ cup extra sharp cheddar cheese, ¹ ₂ tsp. salt, ¹ ₄ tsp. ground black pepper and ¹ ₄ tsp. garlic powder; sprinkle over broccoli.

—Joan Hallford, North Richland Hills, TX

10

Sesame & Soy Glazed Green Beans

In a large skillet, heat 1 Tbsp. toasted sesame oil over medium-high heat.

Add 2 cups (about 8 oz.) thawed frozen green beans; cook and stir until heated through. Add 1 minced garlic clove; cook 1 minute longer.

Stir in 2 Tbsp. soy sauce and 1-2 tsp. sugar or honey until the sugar is dissolved. If desired, sprinkle with sesame seeds.

—Susan Bickta, Kutztown, PA 1

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43

COOK IT FAST

Curried Pumpkin Risotto RECIPE ON P.48

44

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Coq au Vin RECIPE ON P.48

COOK IT SLOW Have some time? Let it simmer. Need it quick?

Pressure’s on, baby! No matter how you cook ’em, these hands-off recipes make busy-day dinners a cinch.

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

45

Beef Short Ribs with Tomato Fig Chutney

Supreme Pizza Quinoa Bowl

Philly Cheesesteak Sandwiches

Beef Short Ribs with Tomato Fig Chutney I like to serve these ribs over mashed potatoes, egg noodles or rice.

Supreme Pizza Quinoa Bowl This is packed with healthy quinoa and veggies, but it tastes just like pizza!

Julie Peterson, Crofton, MD

—Caitlin Marcellino, Apopka, FL

Philly Cheesesteak Sandwiches These hearty sandwiches are juicy, tender and smothered in cheese.

Kimberly Wallace, Dennison, OH

Prep: 15 min. • Makes: 6 servings Prep: 30 min. • Makes: 4 servings 1 3 1 ¹ ₂ ¹ ₄ 1 1 3 2 1 ¹ ₄ 3

tsp. olive oil bacon strips, chopped lb. boneless beef short ribs tsp. salt tsp. pepper lb. grape tomatoes medium onion, chopped garlic cloves, minced cups water cup Marsala wine or beef broth cup fig preserves Tbsp. minced fresh rosemary

fast Cook: 35 minutes 1. Select saute setting on a 6-qt.

electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook bacon until crisp. Remove and drain on paper towels. Sprinkle ribs with salt and pepper. Brown in drippings; remove and set aside.

2. Add tomatoes, onion and garlic; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly.

3. Stir in water, Marsala, preserves and rosemary. Return ribs and bacon to pressure cooker; press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes.

Let pressure release naturally. Remove ribs; shred. Serve with cooking juices.

slow Cook: 6 hours 1. In a skillet, heat oil over medium

heat; cook bacon until crisp. Remove bacon and drain on paper towels.

Sprinkle ribs with salt and pepper; brown in drippings. Transfer to a 4-qt. slow cooker. In same skillet, add tomatoes, onion and garlic to drippings; cook until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Add tomato mixture to slow cooker; stir in the water, Marsala, preserves and rosemary.

2. Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred. Serve with cooking juices.

1 serving: 368 cal., 19g fat (7g sat. fat), 60mg chol., 472mg sod., 25g carb. (18g sugars, 2g fiber), 19g pro.

Prep: 15 min. • Makes: 8 servings 1 Tbsp. olive oil ¹ ₂ lb. Italian turkey sausage links, casings removed 1 small red onion, sliced 2 cups sliced fresh mushrooms 2 cups chicken broth 1 cup quinoa, rinsed 2 cups pizza sauce 1 pkg. (6 oz.) sliced turkey pepperoni 1 medium green pepper, chopped ¹ ₂ cup shredded part-skim mozzarella cheese ¹ ₂ cup shredded Parmesan cheese Optional toppings: Fresh basil, olives, sun-dried tomatoes, banana peppers and red pepper flakes

1 beef top sirloin steak (3 lbs.), thinly sliced 2 onions, cut into ¹ ₂-in. strips 1 can (10¹ ₂ oz.) condensed French onion soup, undiluted 2 garlic cloves, minced 1 pkg. Italian salad dressing mix 2 tsp. beef base or 2 beef bouillon cubes ¹ ₂ tsp. pepper 2 large red or green peppers, cut into ¹ ₂-in. strips ¹ ₂ cup pickled pepper rings 8 hoagie buns or French rolls 8 slices provolone cheese

fast Cook: 15 minutes

fast Cook: 5 minutes

1. Combine the first 7 ingredients in

1. Select saute setting on a 6-qt.

a 6-qt. electric pressure cooker. Lock lid and close pressure-release valve.

Adjust to pressure-cook on high for 10 minutes. Quick-release pressure.

Add peppers and pepper rings. Lock lid; close pressure-release valve.

Adjust to pressure-cook on high for 5 more minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.

2. Place buns on ungreased baking sheets, cut sides up. Place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat until cheese is melted. Serve sandwiches with cooking juices.

electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook sausage and onion until meat is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into large crumbles; drain. Press cancel.

2. Stir in mushrooms and broth. Add quinoa (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes.

Quick-release pressure.

3. Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes.

Sprinkle servings with cheeses and, if desired, optional toppings.

slow Cook: 7 hours

slow Cook: 6 hours

1. Combine the first 7 ingredients in a

1. In a skillet, heat oil over medium

heat; cook sausage and onion until no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain.

2. Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, 5 hours; stir in sauce, pepperoni and green pepper. Cook, covered, until pepper is tender, 1 hour. Serve with cheeses; add toppings if desired.

4- or 5-qt. slow cooker. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until tender, 1-2 hours.

2. Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops.

Broil 3-4 in. from heat for 1-2 minutes or until cheese is melted. Serve sandwiches with cooking juices.

1¹ ₄ cups: 350 cal., 15g fat (5g sat. fat), 61mg chol., 1481mg sod., 30g carb.

(6g sugars, 4g fiber), 25g pro.

1 sandwich: 547 cal., 18g fat (7g sat. fat), 85mg chol., 1381mg sod., 45g carb. (10g sugars, 3g fiber), 51g pro.

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TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

47

Curried Pumpkin Risotto This fine fall risotto gets a boost from curry and creaminess from pumpkin.

—Andrea Reaves, Stephens City, VA

Prep: 10 min. • Makes: 6 servings 1 1 1 2 2 ¹ ₂ 1 1¹ ₂

Tbsp. olive oil small onion, chopped cup uncooked arborio rice garlic cloves, minced cups chicken stock cup canned pumpkin Tbsp. curry powder tsp. minced fresh rosemary or ³ ₄ tsp. dried rosemary, crushed ¹ ₂ tsp. salt ¹ ₄ tsp. pepper

fast Cook: 15 minutes 1. Select saute setting on a 6-qt.

electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add arborio rice and garlic; cook and stir until the rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits. Press cancel.

2. Stir in pumpkin, curry, rosemary, salt and pepper. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 7 minutes.

Quick-release pressure. If desired, serve with additional rosemary.

slow Cook: 3 hours 1. Heat oil in a 6-qt. slow cooker on

high until hot. Add rice; stir to coat.

Stir in remaining ingredients. Cook, covered, on low until rice is tender, 3-4 hours, stirring halfway. ¹ ₂ cup: 163 cal., 3g fat (0 sat. fat), 0 chol., 369mg sod., 30g carb. (2g sugars, 2g fiber), 4g pro.

Diabetic exchanges: 2 starch, ¹ ₂ fat.

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48

HE AR T

Coq au Vin

HE ALTHY Don’t be intimidated by the elegant name. This classic French dish is super easy to make, with all the classic flavor of a rich red wine sauce. Serve it with French bread for dipping.

Julie Peterson, Crofton, MD

Prep: 25 min. • Makes: 6 servings 3 thick-sliced bacon strips, chopped 1¹ ₂ lbs. boneless skinless chicken thighs 1 medium onion, chopped 2 Tbsp. tomato paste 5 garlic cloves, minced 1¹ ₂ cups dry red wine or reducedsodium chicken broth 4 medium carrots, chopped 2 cups sliced baby portobello mushrooms 1 cup reduced-sodium chicken broth 4 fresh thyme sprigs 2 bay leaves ¹ ₂ tsp. kosher salt ¹ ₄ tsp. pepper

fast Cook: 15 minutes 1. Select saute setting on a 6-qt.

electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon, draining bacon on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker. Brown chicken thighs on both sides in reserved drippings; remove chicken and set aside.

2. Add the onion, tomato paste and garlic to pressure cooker; cook and stir 5 minutes. Add wine; cook for 2 minutes. Press cancel.

3. Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and

SLOW COOKER • With minimal morning prep, you can come home to a fully cooked dinner in the evening (and an amazing-smelling house).

• It frees up oven space for holiday cooking.

• In warmer months, a slow cooker keeps your home much cooler than cranking up the oven to make a meal.

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

pepper to pressure cooker. Lock lid; close the pressure-release valve.

Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.

A thermometer inserted in chicken should read at least 170°.

4. Remove chicken and vegetables to a serving platter; keep warm.

Discard thyme and bay leaves. Select saute setting and adjust for low heat.

Simmer cooking juices, stirring constantly, until reduced by half, 10-15 minutes. Stir in cooked bacon.

Serve reduced juices with chicken and vegetables.

slow Cook: 6 hours 15 minutes 1. 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. Brown chicken thighs on both sides in reserved drippings; remove and set aside. Add the onion, tomato paste and garlic to the skillet; cook and stir over medium-high heat for 5 minutes. Add wine; cook 2 minutes.

Transfer to a 4- or 5-qt. slow cooker.

2. Add chicken, carrots, mushrooms, broth, thyme, bay leaves, salt and pepper. Cook, covered, on low until chicken is tender, 6-7 hours.

3. Remove chicken and vegetables to a serving platter; keep warm.

Discard thyme and bay leaves.

Transfer cooking juices to a large saucepan. Bring to a boil; cook until the liquid is reduced by half, 10-15 minutes. Stir in bacon. Serve with chicken and vegetables.

1 serving: 244 cal., 11g fat (3g sat. fat), 78mg chol., 356mg sod., 9g carb. (4g sugars, 2g fiber), 23g pro.

Diabetic exchanges: 3 lean meat, 1 vegetable, ¹ ₂ fat. 1

PRESSURE COOKER • With quick evening prep, you can still have dinner on the table in less than an hour.

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Secrets • Favorites • Contest Winners

Beef Stew Grab a big spoon and get ready to hunker down. Here’s how to make fall’s biggest bowl of comfort even better.

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51

TEST KITCHEN INSIDER The Best Beef Stew

DISHING WITH

TOH Deputy Editor

This beef stew is so comforting on a cold winter Sunday.

It’s amazing as is, but I also like how adaptable it is—just swap in your favorite firm winter veggies.

Dutch Oven

This heavy pot allows you to brown the beef and let it stew in one vessel.

Its heavy lid locks in steam, which keeps ingredients tender.

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Our rich stew gets tons of flavor thanks to its blend of herbs plus the addition of red wine and balsamic vinegar. It’s a comfort classic stepped up a notch.

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Balsamic vinegar helps cut some of the fat from thick stews, and also brightens the f lavor.

Staff Pick!

DID YOU KNOW?

Check your balsamic bottle’s label for an IGP designation, which indicates it was produced in Modena, Italy— a region known for high standards of quality for balsamic vinegar.

The paprika in this recipe adds a hint of smoky flavor, while rosemary is a perfect pairing for beef.

Herbs de Provence is a unique blend that typically contains rosemary, thyme, oregano and lavender. It really elevates this stew.

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

1¹ ₂ lbs. beef stew meat, cut into 1-in. cubes ¹ ₂ tsp. salt, divided 6 Tbsp. all-purpose flour, divided ¹ ₂ tsp. smoked paprika 1 Tbsp. canola oil 3 Tbsp. tomato paste 2 tsp. herbes de Provence 2 garlic cloves, minced 2 cups dry red wine 2 cups beef broth 1¹ ₂ tsp. minced fresh rosemary, divided 2 bay leaves 3 cups cubed peeled potatoes 3 cups coarsely chopped onions 2 cups sliced carrots 2 Tbsp. cold water 2 Tbsp. balsamic vinegar 1 cup fresh or frozen peas 1. In a small bowl, toss beef and ¹ ₄ tsp.

Superb Herbs

52

Prep: 30 min. • Cook: 2 hours Makes: 6 servings

salt. In a large bowl, combine 4 Tbsp. flour and paprika. Add beef, a few pieces at a time, and toss to coat.

2. In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and the color starts to darken slightly. Add the wine and cook until mixture just comes to a boil; simmer until reduced by half, about 5 minutes. Stir in broth, 1 tsp. rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1¹ ₂ hours.

3. Add potatoes, onions and carrots.

Cover and simmer until vegetables and meat are tender, about 30 minutes.

4. Discard bay leaves. In a small bowl, combine remaining ¹ ₂ tsp. rosemary, remaining ¹ ₄ tsp. salt and remaining 2 Tbsp. flour. Add cold water and vinegar; stir until smooth. Stir into stew.

Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with more fresh rosemary.

1¹ ₂ cups: 366 cal., 11g fat (3 sat. fat), 71mg chol., 605mg sod., 40g carb.

(9g sugars, 6g fiber), 28g pro. 1

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HOW TO STORE

HOW IS WINTER SQUASH DIFFERENT FROM SUMMER SQUASH, AND WHAT SHOULD I LOOK FOR WHEN BUYING? Winter squash is available from late summer through midwinter. It’s sweeter and more dense, with a firmer texture than summer squash. Winter squash is also loaded with complex carbohydrates, dietary fiber, vitamins, potassium, manganese and antioxidants. Here’s what you’re likely to find right now at your grocery store.

WHAT TO LOOK FOR

If stored properly, winter squash has a long shelf life. Keep it in a cool, dry and well-ventilated space between 45° and 50°.

Once cut, cover tightly in plastic wrap and keep in the fridge up to 5 days. Steamed or baked squash can be frozen for use in soups, casseroles and pies.

HOW TO PREP

Choose a firm squash with no blemishes or soft spots.

The skin should be dull, not glossy. The stem should be intact and the squash should feel heavy for its size.

Remove the skin with a knife or vegetable peeler. Winter squash can be baked whole, but it is usually cut in half with the seeds and fibers scooped out.

You c an subs titute a ny s we e t , or an ge f leshed varie of winter sq t y uash for another.

Kabocha Small and squat with dark green skin, kabocha is also known as Japanese pumpkin. Its sweet orange flesh tastes like a cross between pumpkin and sweet potato.

Kabocha makes an excellent thickener for soups and stews.

Sweet Dumpling Small and ridged, with whitish yellow skin and green striping, sweet dumpling squash tastes similar to corn.

The flesh is very tender, making it easy to scoop— or you can roast it whole and eat the skin, too!

Butternut Pear-shaped butternut has a creamy, pale orange exterior.

Its orangey yellow flesh tastes similar to sweet potato and isn’t stringy; it’s a good option for pureeing and using in soups.

The skin peels easily but gets soft when roasted and is edible.

Spaghetti Cylindrical in shape, with pale to bright yellow skin, spaghetti squash can be used as a low-carb substitute for pasta. After cooking, scrape the flesh to separate it into strings that look like thin spaghetti.

Acorn Small and round with a dull, dark green rind and orange markings, acorn squash’s flesh is yelloworange with a mild, sweet, nutty flavor. It’s perfect for steaming, roasting, baking, sauteing and even microwaving (but be sure to pierce the skin first).

Acorn Squash Slices 2 medium acorn squash (about 1¹ ₂ lbs. each) • ¹ ₂ tsp. salt • ³ ₄ cup maple syrup • 2 Tbsp. butter, melted • ¹ ₃ cup chopped pecans, optional • Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into six ¹ ₂ -in. slices; discard ends. Place slices in a greased 13x9-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. Cover and bake at 350° until tender, 40-45 minutes.

4 slices: 170 cal., 7g fat (0 sat. fat), 0 chol., 98mg sod., 31g carb. (0 sugars, 0 fiber), 2g pro.

Diabetic exchanges: 1 starch, 1 fruit, 1 fat. Makes 6 servings. —Richard Lamb, Williamsburg, IN 1

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Sugar Pumpkin Also called pie pumpkin, this squash looks like a mini version of a jack-o’-lantern pumpkin, with bright orange skin and flesh. It has classic pumpkin flavor that works in both sweet and savory dishes.

•

• 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

CONTEST

THE GREATEST BAKES It was the ultimate showstopper challenge and these home bakers brought their best. Pull these winning cakes, bars, breads and more from your oven and watch rave reviews roll in.

When making a cookie crust, press down crumbs with the base of a glass, as we did with this Grasshopper Cookies & Cream Cheesecake.

Let’s Get Baking!

Join our community of folks who love to bake, swap advice and learn new techniques.

Stretch your skills with our delicious baking challenges. Get in on the fun! tasteofhome .com/bakeable TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

57

CONTEST

SUE GRONHOLZ Grand Prize Winner WHAT INSPIRED YOU TO MAKE THIS MINTY-GOOD CHEESECAKE? I wanted to create a cheesecake for our high school’s fundraiser that tasted like my mom’s grasshopper pie, and it didn’t take me long to come up with the perfect combination of ingredients— including the fun and boozy additions. It was a hit!

WHAT’S YOUR MOST INDISPENSABLE KITCHEN TOOL FOR BAKING? I really would be lost without my KitchenAid mixer!

WHAT’S THE FIRST RECIPE YOU CAN REMEMBER BAKING? My sister and I loved helping our mom make cut-out cookies! From stirring up the recipe (and eating cookie dough), to cutting them out, to decorating them...we had so much fun! As I got a little older and could handle an entire recipe on my own, Mom often let me make mint cake. It was easy to prepare and a family favorite.

WHAT ADVICE WOULD YOU GIVE TO OTHER HOME COOKS WHO’D LIKE TO DEVELOP THEIR OWN RECIPES? Trust your instincts and your taste buds. If you think your idea sounds like something you’d enjoy, give it a try! I like to start with a basic recipe and try different ways to “dress it up.” Always write down what you did so you’ll be able to re-create a dish that turned out great—and avoid making the same mistake twice if it didn’t!

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Grand Prize Grasshopper Cookies & Cream Cheesecake

Grand Prize

Grasshopper Cookies & Cream Cheesecake I created this minty cheesecake for our high school’s annual fundraiser. We were told that it brought a hefty price and was one of the first desserts to go!

To save a step, stir cookie pieces into the batter instead of adding in a layer.

Sue Gronholz, Beaver Dam, WI

Prep: 20 min.

Bake: 1¹ ₄ hours + chilling Makes: 16 servings 1 cup Oreo cookie crumbs 3 Tbsp. sugar 2 Tbsp. butter, melted FILLING

4 pkg. (8 oz. each) cream cheese, softened 1 cup sugar 1 cup white baking chips, melted and cooled 6 Tbsp. creme de menthe ¹ ₄ cup all-purpose flour 2 Tbsp. creme de cacao ¹ ₂ tsp. peppermint extract 4 large eggs, lightly beaten 1 cup coarsely crushed Oreo cookies (about 10 cookies) GANACHE

³ ₄ cup semisweet chocolate chips 6 Tbsp. heavy whipping cream

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

1. Preheat the 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. In a small bowl, mix cookie crumbs and sugar; stir in the butter. Press onto the bottom of prepared pan.

2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon/ pour remaining batter over top. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

3. Bake until center is just set and top appears dull, 75-80 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.

4. Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until mixture is smooth.

Spread over cheesecake.

1 slice: 518 cal., 33g fat (18g sat. fat), 116mg chol., 296mg sod., 46g carb. (38g sugars, 1g fiber), 7g pro.

See ALL the Best Baking Contest winners: tasteofhome.com/bestbaking2019 Gouda & Roasted Potato Bread

First Place

Triple-Chocolate Cheesecake Bars What could be better than a brownie crust layered with cheesecake and topped with smooth ganache? This recipe is a chocolate lover’s dream.

—Andrea Price, Grafton, WI

Prep: 35 min. • Bake: 25 min. + chilling Makes: 2¹ ₂ dozen ¹ ₄ ¹ ₂ 3 ¹ ₂ 1 ¹ ₄ ¹ ₈ ¹ ₈

cup butter, cubed cup sugar Tbsp. baking cocoa tsp. vanilla extract large egg, room temperature cup all-purpose flour tsp. baking powder tsp. salt

CHEESECAKE L AYER

2 pkg. (8 oz. each) cream cheese, softened ¹ ₂ cup sugar 1¹ ₂ tsp. vanilla extract ³ ₄ cup semisweet chocolate chips, melted and cooled 2 large eggs, lightly beaten GANACHE

1¹ ₂ cups semisweet chocolate chips ¹ ₂ cup heavy whipping cream 1 tsp. vanilla extract 1. Preheat oven to 350°. Line a 13x9-in.

pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl.

Stir in sugar, cocoa and vanilla. Add the egg; blend well. Add the flour, baking powder and salt; stir just until

combined. Spread into a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes.

2. Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack.

3. For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over the chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla extract; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour.

Refrigerate at least 2 hours. Lifting with foil, remove cheesecake from pan. Cut into bars.

1 bar: 180 cal., 13g fat (7g sat. fat), 42mg chol., 81mg sod., 17g carb.

(14g sugars, 1g fiber), 2g pro.

Second Place

Gouda & Roasted Potato Bread I found a similar loaf of bread at a bakery on a road trip, and I came up with my own recipe when I realized I live too far away to have it regularly!

The crispy chunks of roasted potato folded inside are so comforting.

Elisabeth Larsen, Pleasant Grove, UT

Prep: 45 min. + rising • Bake: 40 min.

Makes: 1 loaf (16 slices)

Triple-Chocolate Cheesecake Bars

¹ ₂ lb. Yukon Gold potatoes, chopped (about ³ ₄ cup) 1¹ ₂ tsp. olive oil 1¹ ₂ tsp. salt, divided 1 pkg. (¹ ₄ oz.) active dry yeast 2¹ ₂ to 3 cups all-purpose flour 1 cup warm water (120° to 130°) ¹ ₂ cup shredded smoked Gouda cheese 1. Arrange 1 oven rack at lowest rack

setting; place second rack in middle of oven. Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with ¹ ₂ tsp. salt. Toss to coat. Roast 20-25 minutes, stirring occasionally.

2. In a large bowl, mix yeast, remaining

1 tsp. salt and 2 cups flour. Add warm water; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Gently knead in roasted potatoes and cheese. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch down dough. Shape into a 7-in. round loaf. Place on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until dough expands to a 9-in. loaf, about 45 minutes.

4. Place an oven-safe skillet on bottom oven rack. Meanwhile, in a tea kettle, bring 2 cups water to a boil. Using a sharp knife, make a slash (¹ ₄ in. deep) across top of loaf. Place bread on top rack. Pull bottom rack out 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don’t worry if some water is left in the kettle.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven.

5. Bake 10 minutes. Reduce the oven setting to 375°. Bake until deep golden brown, 30-35 minutes longer. Remove loaf to a wire rack to cool.

1 slice: 101 cal., 2g fat (1g sat. fat), 4mg chol., 253mg sod., 18g carb.

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

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

59

CONTEST Vanilla-Glazed Gingerbread Scones My soft scones have big holiday flavor and are a different twist on more traditional cake or cookies.

—Colleen Delawder, Herndon, VA

Prep: 25 min. • Bake: 15 min.

Makes: 12 servings

Coastal Coconut Cream Cake

Third Place

Coastal Coconut Cream Cake

1. Preheat oven to 350°. Line bottoms

This is my son’s county fair cake recipe. He was awarded a top-10 prize and auctioned his cake for big bucks!

of 2 greased 9-in. round baking pans with parchment; grease paper.

2. Cream butter, sugar and extract until light and fluffy. Add 1 egg at a time, beating well after each addition.

In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut.

3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool.

4. For filling, in a saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce the heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely.

5. For frosting, in a large bowl, beat confectioners’ sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency.

6. Using a serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; spread with one-third of filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.

1 slice: 788 cal., 41g fat (23g sat. fat), 96mg chol., 560mg sod., 103g carb.

(81g sugars, 2g fiber), 5g pro.

—Amy Freeze, Avon Park, FL

Prep: 45 min. + chilling Bake: 35 min. + cooling Makes: 16 servings 1 2 1¹ ₂ 4 3 1¹ ₂ 1¹ ₂ 1 1 ¹ ₂ ¹ ₄

cup butter, softened cups sugar tsp. coconut extract large eggs, room temperature cups all-purpose flour tsp. baking soda tsp. baking powder tsp. salt cup canned coconut milk cup cream of coconut cup sweetened shredded coconut

FILLING

1 cup sugar 6 Tbsp. cornstarch 1 can (20 oz.) unsweetened crushed pineapple, undrained 2 Tbsp. butter FROSTING

3³ ₄ 1 ¹ ₂ 1¹ ₂ ³ ₄ ¹ ₄ 2 2

60

cups confectioners’ sugar cup shortening cup butter, softened tsp. meringue powder tsp. coconut extract tsp. salt to 3 Tbsp. canned coconut milk cups sweetened shredded coconut, toasted

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

2 ¹ ₄ 2¹ ₂ 1¹ ₂ 1 ¹ ₄ 6 ³ ₄ 1 ¹ ₄ 1

cups all-purpose flour cup packed light brown sugar tsp. baking powder tsp. ground cinnamon tsp. ground ginger tsp. salt Tbsp. cold butter cup heavy whipping cream large egg, room temperature cup molasses Tbsp. maple syrup

GL A ZE

1 cup confectioners’ sugar ¹ ₄ cup heavy whipping cream 1 tsp. vanilla extract Dash salt ¹ ₄ cup minced crystallized ginger 1. Preheat oven to 400°. In a large

bowl, whisk the first 6 ingredients.

Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened.

2. Drop dough by ¹ ₄ cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners’ sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.

1 scone: 299 cal., 14g fat (8g sat. fat), 53mg chol., 226mg sod., 42g carb.

(23g sugars, 1g fiber), 3g pro.

Vanilla-Glazed Gingerbread Scones

Continued on page 62 E

CONTEST

Lemon Popovers with Pecan Honey Butter

Oma’s Marzipan Stollen

Oma’s Marzipan Stollen My German grandma made this sweet bread for us when we were young.

I often freeze the stollen once it’s shaped. Then I can pull it out, let it rise overnight, and bake in the morning.

—Abigail Leszczynski, Beaufort, SC

Prep: 30 min. + rising • Bake: 30 min.

Makes: 1 loaf (16 slices) 3 ¹ ₃ 1 1¹ ₄ 6 2

to 3¹ ₂ cups all-purpose flour cup sugar pkg. (¹ ₄ oz.) active dry yeast cups 2% milk Tbsp. butter, cubed tsp. grated lemon zest

FILLING

1 can (12¹ ₂ oz.) almond cake and pastry filling 1 cup finely ground almonds 1 Tbsp. 2% milk 1 tsp. rum extract GL A ZE

¹ ₄ cup confectioners’ sugar ¹ ₂ to 1 tsp. 2% milk 1. In a bowl, combine 2 cups flour,

sugar and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add lemon zest; beat until smooth. Stir in enough of the

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

2. In a large bowl, beat almond pastry filling, almonds, milk and extract.

Punch dough down; turn onto a floured surface. Divide into thirds.

Roll each portion into a 15x6-in. rectangle. Spread each portion with a third of the filling to within ¹ ₄ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place ropes on a parchment-lined baking sheet. Using a sharp knife, make a ¹ ₂-in.-deep cut lengthwise down the center of each rope, stopping ¹ ₂ in. from ends. Keeping cut surfaces facing up, braid ropes.

Pinch ends to seal; tuck under.

3. Cover with a kitchen towel; let rise in a warm place until almost doubled, 25-30 minutes. Preheat oven to 375°.

Bake until golden, 30-35 minutes.

Remove loaf to a wire rack to cool.

Combine glaze ingredients to desired consistency; drizzle over stollen.

1 slice: 270 cal., 10g fat (4g sat. fat), 13mg chol., 73mg sod., 41g carb.

(16g sugars, 2g fiber), 5g pro.

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For more recipes, visit InTheRaw.com

62

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Lemon Popovers with Pecan Honey Butter My mom passed this recipe down to me many years ago. The delicate lemon flavor goes perfectly with a slather of the pecan honey butter.

Joan Hallford, North Richland Hills, TX

Prep: 10 min. • Bake: 25 min.

Makes: 6 servings 2 1 1 ¹ ₂ 5

³ ₄ 2 6 6

large eggs, room temperature cup 2% milk cup all-purpose flour tsp. salt Tbsp. finely chopped toasted pecans, divided tsp. grated lemon zest tsp. lemon juice Tbsp. butter, softened Tbsp. honey

1. Preheat oven to 450°. In a large

bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 Tbsp. pecans, lemon zest and juice.

2. Generously grease 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes.

Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake).

3. Meanwhile, combine butter, honey and the remaining 2 Tbsp. pecans.

Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

1 popover: 325 cal., 18g fat (9g sat. fat), 96mg chol., 332mg sod., 36g carb.

(20g sugars, 1g fiber), 6g pro.

Continued on page 64 E

CONTEST

enter by

Nov. 29, 2019

Caramel-Scotch Cream Cheese Coffee Cake

Caramel-Scotch Cream Cheese Coffee Cake I came up with this recipe so I could make a delicious coffee cake using crescent roll dough for the base.

We love it served hot or cold!

—Sherry Little, Sherwood, AR

Prep: 25 min. • Bake: 20 min. + chilling Makes: 8 servings 1 tube (12 oz.) large refrigerated buttery crescent rolls 1 carton (7¹ ₂ oz.) spreadable brown sugar and cinnamon cream cheese ¹ ₃ cup butterscotch-caramel ice cream topping ¹ ₂ cup chopped pecans ¹ ₃ cup packed brown sugar ¹ ₄ cup all-purpose flour 2 Tbsp. cold butter 1 large egg, beaten

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1. Preheat oven to 375°. Unroll the

crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal.

Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans.

Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans.

2. On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch the ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture.

3. Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack.

Refrigerate until cold.

1 slice: 381 cal., 19g fat (8g sat. fat), 16mg chol., 472mg sod., 47g carb.

(25g sugars, 2g fiber), 5g pro.

64

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

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

Pumpkin Pride Contest runs Sept. 27, 2019, to Nov. 29, 2019. 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.

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: blood pressure (hypotension) rash ° low ° breathing itching ° trouble ° tightness hives ° throat ° ° 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: twitches, or cramps in your muscles ° spasms, ° 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 Prolia.

After your treatment with Prolia is stopped, 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 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: or chills ° fever that looks red or swollen and is hot or tender to touch ° skin fever, of breath, cough that will not go away ° severeshortness pain ° frequentabdominal 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: skin is dry or feels like leather ° redness ° your 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: at high risk for fracture (broken bone) ° are use another osteoporosis medicine or other osteoporosis medicines ° cannot 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: healthcare provider should do a pregnancy test before you start treatment with Prolia. ° Your should use an effective method of birth control (contraception) during treatment ° You 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 over-thecounter 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 i s 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-162-81287

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GATHER Inspire • Share • Connect

Bacon & Pear Salad with Parmesan Garlic Dressing

Around the Table

The Comfor t Zone Sweater weather welcomes cozy cooking, like Field Editor Rachel Lewis’ fall-inspired menu that showcases seasonal goodness with a heartwarming twist.

Turkey Sweet Potato Chili

R E C I P E S BY R AC H E L L E W I S TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

67

GATHER

“Fall is my absolute favorite time of year.

I love everything about it, from leaves changing colors to cool weather and pumpkin spice lattes,” says Field Editor Rachel Lewis of Danville, Virginia. “I also love Halloween. It’s such a fun time of year. This menu plus watching a classic Halloween movie with plenty of cozy blankets is a perfect way to celebrate.”

The dishes in her favorite fall menu can be easily prepared ahead of time, so they’re perfect for tailgating and football games, too. “Fall flavors can make any dish festive, and slow-cooker recipes, like my chili, fill the house with the irresistible scent of autumn.”

Rachel loves cornbread with this menu, served warm in a towel-lined basket. “Try cornbread muffins if you’re entertaining.

They’re easy for guests to grab and enjoy.”

Just add seasonal decor to the table and you R AC H E L L E W I S have a cozy dinner party made for fall.

HE AR T

HE ALTHY

Turkey Sweet Potato Chili

This good-for-you chili is packed with flavor. Using ground turkey lightens it up, plus the sweet potato puree packs in the vitamin A. Prep: 20 min. • Cook: 5 hours Makes: 6 servings (2¹ ₄ qt.)

1 1 2 1 1 1 1 1 1 ¹ ₂ ¹ ₂ 1

68

lb. ground turkey small onion, chopped cups chicken broth can (15 oz.) sweet potato puree or canned pumpkin can (4 oz.) chopped green chiles Tbsp. chili powder tsp. garlic powder tsp. ground cumin tsp. curry powder tsp. dried oregano tsp. salt can (15¹ ₂ oz.) great northern beans, rinsed and drained Sour cream, fresh cilantro and sliced red onions, optional

1. In a large skillet, cook and turkey

and onion over medium heat until turkey is no longer pink and onion is tender, 5-7 minutes, breaking up turkey into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker.

2. Stir in broth, sweet potato puree, chiles and the seasonings. Cook, covered, on low 4-5 hours. Stir in beans; cook until heated through, about 1 hour. If desired, top with sour cream, cilantro and onions.

Freeze option: Cool chili; freeze in freezer containers. To use, partially thaw in the refrigerator overnight.

Heat chili through in a saucepan, stirring occasionally; add a little broth if necessary.

1¹ ₂ cups: 243 cal., 6g fat (1g sat. fat), 52mg chol., 606mg sod., 27g carb. (5g sugars, 7g fiber), 20g pro.

Diabetic exchanges: 2 starch, 2 lean meat.

Test Kitchen tip: Try substituting 2 cups mashed butternut squash for the sweet potato puree.

OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Bacon & Pear Salad with Parmesan Garlic Dressing This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it’s perfect for special meals.

Takes: 15 min. • Makes: 6 servings 2 2 2 1

cups chopped leaf lettuce cups chopped fresh kale medium pears, thinly sliced cup shredded pepper jack cheese 4 bacon strips, cooked and crumbled

PARMESAN GARLIC DRESSING

¹ ₄ cup mayonnaise 1 Tbsp. Dijon mustard 2 tsp. grated Parmesan cheese ¹ ₂ tsp. garlic powder ¹ ₈ tsp. pepper 2 to 3 Tbsp. 2% milk In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough of the milk to reach desired consistency. Drizzle over salad; toss to coat.

1 cup: 206 cal., 15g fat (5g sat. fat), 27mg chol., 335mg sod., 11g carb.

(6g sugars, 2g fiber), 7g pro.

Caramel Apple Oatmeal Cookies This recipe is a fun twist on traditional oatmeal raisin cookies. With the sweet flavors of a caramel apple, these cookies are hard to resist!

Prep: 10 min. • Bake: 15 min./batch Makes: 4 dozen ¹ ₂ ³ ₄ ¹ ₄ 1 2 ¹ ₂ 1¹ ₄ 1 3¹ ₂ 1

cup butter, softened cup packed brown sugar cup sugar pkg. (3.4 oz.) instant caramel pudding mix large eggs, room temperature cup unsweetened applesauce cups all-purpose flour tsp. baking soda cups old-fashioned oats medium apple, peeled and chopped

“All the f lavor of a caramel apple and none of the mess!”

1. Preheat oven to 350°. In a large

bowl, cream butter, sugars and pudding mix until light and fluffy.

2. Add the eggs; mix well. Beat in applesauce. In another bowl, whisk flour and baking soda; gradually beat into the creamed mixture.

Stir in oats and apple.

3. Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 15-18 minutes. Cool on pans for 3 minutes. Serve warm or remove to wire racks to cool completely.

Store in an airtight container.

Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.

1 cookie: 80 cal., 3g fat (1g sat. fat), 13mg chol., 78mg sod., 13g carb.

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

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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.

Caramel Apple Oatmeal Cookies

These statements have not been evaluated by the Food & Drug Administration.

This product is not intended to diagnose, treat, cure or prevent any disease.

FRIGHT NIGHT Pop-Up Party

GRAB A SECURITY BLANKET AND STOCK UP ON SNACKS. IT’S A FEARSOME FILM FEST FOR YOUR BRAVEST MOVIE BUFFS. RECIPES ON P.74

VAMPIRE KILLER MARTINI

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Flavor popcorn with black salt for a dark twist. Or make your own Garlicky Popcorn Salt. Just combine 2 Tbsp. grated Parmesan, ¼ tsp. salt, ¼ tsp. dried oregano and 1/8 tsp. garlic salt.

GATHER

Create a candy bar as spooky as your movie. Favorites like Milk Duds, black licorice, Junior Mints, Whoppers, Hot Tamales and Swedish Fish make a moody scene— and are tasty mixed in popcorn.

GARLIC PIZZA WEDGES

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

71

“Make an at-home theater by aiming a mini projector at a blank wall or white sheet.

Use a Bluetooth speaker to project the sound more clearly.”

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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.

SCARY SCREENERS FOR THE HORROR HEADS:

DRACULA FRIDAY THE 13TH HALLOWEEN NIGHTMARE ON ELM STREET POLTERGEIST THE RING THE SHINING

—AMANDA KIPPERT

FRIENDLY FOR THE FAMILY:

TopVision Mini Projector $100 amazon.com

BEETLEJUICE CASPER CORALINE GHOSTBUSTERS HOCUS POCUS HOTEL TRANSYLVANIA MONSTER HOUSE

SCARY MOVIE SURVIVAL KIT After shrieking the night away, guests will appreciate calm-down comforts. Wrap mini flashlights, packets of chamomile tea and small roller bottles of calming lavender oil in black tulle.

MAKE YOUR OWN LAVENDER OIL

Fill a 10 ml roller bottle nearly full with jojoba oil.

Add 5 drops lavender oil, 3 drops rosemary oil and 2 drops cedarwood oil.

Mix and roll onto pulse points to release.

Find these and more favorite things online! tasteofhome.com/stuffwelove (As seen above) Vivaplex Glass Roll-On Bottles $25/24 and BYB Super Bright 9 LED Mini Aluminum Flashlight $10/4 amazon.com • Organic Chamomile Blossoms Whole Leaf Pyramid Teabags $13/12 tealeaves.com • Black Shiny Tulle – 12" $9 hobbylobby.com

These statements have not been evaluated by the Food & Drug Administration.

This product is not intended to diagnose, treat, cure or prevent any disease.

Follow Us On...

(As seen on pages 70-71) Kangaroo Super Stretchy Spider Web – 800 sq. ft. (on wall) $8 amazon.com • Schott Zwiesel Basic Bar Martini Glasses $78/6 shop.fortessa.com • Bar Lux Copper Stainless Steel Cocktail Pick $21/10 restaurantware.com • Harlow & Grey Black Marble Paper Napkins $13/20 amazon.com • Round Glass Spice Jar with Copper Metal Lid $1 target.com • Popcorn Boxes, Black & White $3/8 walmart.com • Marshall Black Marble Cake Stand (in foreground) $50 cb2.com Continued on page 74 E

WOMEN: ANTONIO GUILLEM/SHUTTERSTOCK

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Vampire Killer Martini If you’re going to hang with vampires, you’re going to need a strong drink.

A little garlic helps, too!

—Taste of Home Test Kitchen

Prep: 5 min. + standing Makes: 8 servings 1 serrano pepper, seeded and quartered 2 garlic cloves, crushed 1 lemon peel strip (2 in.)

1¹ ₂ cups vodka Ice GARNISH

Pickled baby beets

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1. Place the pepper, garlic, lemon

peel and vodka in a large glass or plastic container. Cover and let stand at room temperature for 1 week.

2. For each serving, fill a shaker three-fourths full with ice. Add 1¹ ₂ oz. infused vodka to shaker; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into a chilled martini glass. Garnish with a beet.

1¹ ₂ ounces: 96 cal., 0 fat (0 sat. fat), 0 chol., 0 sod., 0 carb. (0 sugars, 0 fiber), 0 pro.

Garlic Pizza Wedges Dip, if you dare, into your favorite Alfredo sauce or ranch dressing.

When we tried these at a get-together, my husband and I just couldn’t stay away from the hors d’oeuvres table.

I love how simple they are to make!

—Krysten Johnson, Simi Valley, CA

Takes: 25 min. • Makes: 2 dozen 1 1 1 1 3¹ ₂ 1

prebaked 12-in. pizza crust cup grated Parmesan cheese cup mayonnaise small red onion, chopped tsp. minced garlic Tbsp. dried oregano

Place the crust on an ungreased 14-in. pizza pan. In a small bowl, combine the Parmesan cheese, mayonnaise, onion, garlic and oregano; spread over crust. Bake at 450° until edges are lightly browned, 8-10 minutes. Cut into wedges.

2 wedges: 256 cal., 18g fat (3g sat. fat), 12mg chol., 399mg sod., 16g carb. (1g sugars, 0 fiber), 6g pro. 1

GATHER

Make It & Take It

Take a Look Give the Halloween party host something to scream about with a platter of eye-popping treats.

Cake Eyeballs Customize these spooky sweets to your liking with your favorite cake flavor.

—Taste of Home Test Kitchen

Prep: 1 hour • Bake: 35 min. + freezing Makes: 2 dozen 1 pkg. cake mix of your choice (regular size) 1 cup prepared frosting of your choice 1 pkg. (12 oz.) each orange, black, white, purple, vibrant green, blue and pink Wilton candy melts Decorations of your choice: Candy coating disks, jumbo sprinkles, candy-coated sunflower kernels, candy eyeballs, Twizzlers Rainbow Twists, Life Savers, colored sugar and assorted sprinkles 1. Prepare and bake cake mix according

to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack.

2. Crumble cake into a large bowl.

Add frosting and mix well. Shape into 1¹ ₂-in. balls. Place on baking sheets.

Chill cake balls until firm, at least 2 hours in freezer or at least 3 hours in refrigerator.

3. In separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip each cake ball in coating; allow excess to drip off. Decorate as desired. Let stand until set.

1 cake pop: 182 cal., 8g fat (2g sat. fat), 23mg chol., 208mg sod., 25g carb.

(15g sugars, 1g fiber), 2g pro. 1

TRAY FOR TREATS The perfect moody backdrop for Halloween goodies, this sleek stoneware platter adds a hint of spooky style without being too ghoulish to use all year long.

Bento Matte Black Rectangular Platter $10 cb2.com

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

75

GATHER

Gathering in the kitchen is a true social event for the Cappuccio family, including (from left) Julie Mattar, Lena McCauley, Aldo and Phyllis Cappuccio, and Linda Doherty.

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Heart of Cooking

Baked by Heart For the Cappuccio family, Mom’s cinnamon twirl cookies were an icon— and a mystery. Now she shares the recipe for the first time.

S TO RY BY JE ANNE SIDNER

R

AFFAELLA “PHYLLIS” CAPPUCCIO’S FAMILY GREW UP ON HER CINNAMON TWIRL COOKIES, but having

never made them, the family had no clue how the cookies got their magic. The matriarch of this big Boston-area brood has served the slightly crispy, not-too-sweet bites by the dozens for decades, using a recipe that lived only in her head and prepared only by her hands.

“My mom makes huge batches,” says daughter Linda Doherty. “As we grew up, they were on our table like other people had Chips Ahoy.”

Recently the family came together for a little baking instruction to learn everything from the ingredients to the technique—even writing it down on paper for the very first time so it could be passed down to future generations. Phyllis and daughters Linda, Lena McCauley and Julie Mattar got to work in the kitchen with a few helpful assists from Phyllis’ husband, Aldo, and granddaughter Madison Doherty.

For Phyllis, the cinnamon twirl dough glides effortlessly from mixing bowl to baking board to cookie sheet. She rolls out the chilled dough on the well-used baking board handed down from her mother-in-law, sprinkles it with cinnamon filling, slices it gently into wedges using her scalloped-edge pastry wheel, and quickly rolls

it up with a flick of the wrist. In just minutes, a full cookie sheet is ready to go into the oven.

Next it’s time for her daughters to try. Phyllis is a patient teacher, showing each daughter in turn exactly how it’s done, laughing and joking as they ask questions and attempt her signature rolling technique. As Phyllis’ daughters soon discover, making Mom’s famous cookies is nowhere near as easy as she makes it look.

Lena, Julie and Linda all do their best and study their mom’s every move, but quickly realize they’ll need time to make them just like Phyllis.

“No one can roll them like her,” Lena says after multiple tries.

It’s understandable— Phyllis has had a lot of practice. At age 18, she came to America from Naples and met Aldo, also from Italy, just a few years later. She cooked and baked extensively before leaving her home country and carried her skills into her life here. Now their extended family around Boston, nearly 60 people strong, shares in the deliciousness that comes from her kitchen. The cookies are a staple, of course, along with many other varieties of sweets. Homemade gravy (red sauce), meatballs every Sunday, from-scratch bread, polenta, pistachio cake, Italian wedding soup and more have been on the family table daily since the days when Phyllis’ own children were small.

“We call our childhood house ‘the house

“Food and family are everything to us. We love being together.”

TASTEOFHOME.COM OCTOBER/NOVEMBER 2019

77

GATHER that built us,’ ” says Lena. And the meals were memorable.

“Everything was made from scratch.”

Baking the cookies for the first time with Phyllis gives her daughters even greater appreciation for how they were raised and the commitment their parents had to putting fresh, homemade food on the table. They put up 200 to 250 jars of tomatoes every August, a longtime family tradition, so Phyllis can make her famous gravy and share it with everyone and have plenty left over for freezing. And when the family comes together for meals these days, the tradition extends to the next generation. Phyllis (“Nonni” to the grandchildren) and Aldo light up when the grandkids are around.

“Growing up, we had dinner on the table every night,” Julie says. “Now our kids ask, ‘Where’s Sunday dinner?’ Food and family are everything to us. We love being together.”

“Our ‘out to dinner’ is our mother’s house,” says Linda.

Phyllis encourages all members of her family to cook as much as they can and offers wisdom that comes only from years at the kitchen counter. “The best chef is your fingers,” Phyllis says. “I do everything by hand. Grab. Dig in. That’s the beauty of a kitchen.”

She admits it’s all hard work, but she never minded it—not for one minute.

“I love being in the kitchen, cooking for my family.” Phyllis gestures to Aldo with a smile. “I’ve got him and the kids.

That’s all I want.”

“Everything was made from scratch.”

FAMILY AND BAKING PHOTOS: JARED LEEDS

Watch Phyllis show off her cookie-making skills. tasteofhome.com/ cappucciofamily

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Cinnamon Twirl Cookies These cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite! —Phyllis Cappuccio, Malden, MA Prep: 40 min. + chilling • Bake: 20 min./batch + cooling • Makes: 64 cookies 1 cup margarine, softened 1 cup sour cream 1 large egg yolk, room temperature 2¹ ₂ cups all-purpose flour Dash salt

Nimble fingers make quick work of rolling up dozens of these delicate cookies.

FILLING

1 cup finely chopped walnuts 1 cup sugar 2¹ ₂ tsp. ground cinnamon Confectioners’ sugar

1. In a large bowl, beat margarine and sour cream until blended. Add egg

yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight.

2. Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles.

Combine the walnuts, sugar and cinnamon; sprinkle over each triangle.

3. Roll up triangles from wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes.

Remove to wire racks to cool. Dust with confectioners’ sugar. Store in an airtight container.

1 cookie: 68 cal., 5g fat (1g sat. fat), 4mg chol., 37mg sod., 6g carb.

(2g sugars, 0 fiber), 1g pro.

Test Kitchen tip: Keep dough refrigerated until ready to use. 1

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GATHER

Food for Good

SPEAKING OUT TO HALT HUNGER

FOR THIS SINGLE PARENTS STAR, FOOD INSECURITY HITS CLOSE TO HOME.

Leighton Meester and Adam Brody, her husband, volunteer at a Feeding America event.

HIDDEN HUNGER Food insecurity affects more people than you may realize.

40 million

More than people turn to the Feeding America network each year for support.

54% of households that seek help from Feeding America were employed in the past year.

Two-thirds of families receiving help from food banks report having to choose between food and medical care, transportation and/or utilities to make ends meet.

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HELP FEEDING AMERICA FIGHT TO SOLVE HUNGER: FEEDING A MERICA .ORG

model who rose to fame as Blair Waldorf on The CW’s Gossip Girl, Leighton has also appeared in movies and performed as a singer.

Now she is bringing her talent to the role of ambassador for Feeding America. Leighton takes the mission personally. As she was growing up, she says, her family had to rely on food stamps.

“There were times when we had nothing in the kitchen to eat for dinner, or we had to put things back on the shelf at the store because we couldn’t afford it at checkout,” she says. “There were high and low times. I felt guilty about treats and meals, and would ask if we had enough money to pay for it.”

Leighton says she didn’t realize the full extent of food insecurity until she began working with Feeding America. Families who appear to be doing just fine may be relying on food pantries to put supper on the table.

“I feel I was very privileged, particularly in my education. I was able to go to a private school for some of my childhood, and during that time our family still struggled,” she recalls. The assumption that people who use food banks are not hardworking is a myth, Leighton says; in fact, the opposite is often true.

“It may be affecting someone closer than you think,” she says.

Leighton was also surprised to learn how much food is wasted. “That’s why it’s amazing that Feeding America helps to bring food and produce that would otherwise be thrown away to pantries and shelters.”

Her advice to families who are experiencing food insecurity is to be willing to speak about it openly, in hopes that doing so will help “demystify and destigmatize the face of hunger or food insecurity.” The result, she says, may be finding help and support in surprising ways. 1

PHOTO: ARAYA DIAZ/GETTY IMAGES

TODAY, ACTRESS LEIGHTON MEESTER, STAR OF ABC’S SINGLE PARENTS SITCOM, DOESN’T HAVE TO WORRY ABOUT WHERE HER NEXT DINNER IS COMING FROM. A child actress and

GATHER Homemade Heroes

Home Sweet Home Deployed personnel conjure clever ways to bring holiday memories to their base in Kabul.

S TORY BY DAN A ME RE DITH

STATIONED 7,000 MILES FROM HOME in Kabul, Afghanistan,

Navy Reserve Lt. Cmdr. Randall Hamper longed for homemade comfort as the holiday season approached. If he could get the aroma of freshly baked pie wafting through the base, he knew he could help bring cheer to those in his unit.

With a little ingenuity, Randy devised a way to bake his homemade pies for the 40 military personnel, government civilians and contractors in his unit. “I knew I’d only be able to make enough for people to get a taste,” he says. “But I hoped the smell of freshly baked goods would raise everyone’s spirits.”

Randy recruited a few helpers, ordered a toaster oven online, and asked his wife to send a baking kit with the dry ingredients, canned pumpkin, crusts and evaporated milk needed to make a couple of pumpkin pies. One team Lt. Cmdr.

Randall Hamper member talked the cafeteria into giving her a few eggs. The day before Thanksgiving, they baked two pumpkin pies in their makeshift kitchen. “I can’t say that toaster oven pie was the best I’ve ever had, but I can say it brought tremendous joy to the unit,” says Randy. “Our little baking team started calling them deployment pies.”

When the team wanted to bake cheesecakes, they resorted to inventive tactics. Someone brought ingredients 2,700 miles back from Dubai—except butter, eggs and cream cheese. “We took individual packets of cream cheese meant for bagels from the cafeteria, which we gathered over a few days,” says Randy. “We made a plain and an Oreo cheesecake; both turned out great!

“We joke about our deployment baked goods because, except for the toaster oven, we had to scrounge for everything. We didn’t even have a set of measuring cups or spoons, and we don’t have easy access to ingredients.”

Randy is now home from Afghanistan, but he left the toaster oven behind with the team. As he says, “They enjoy deployment baking, and the whole unit loves the baked goods they make.”

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Deployment Pumpkin Pie Kit Here’s the easy-does-it pie recipe I sent my husband, Randy, in Afghanistan.

—Rowenna Hamper, Mishawaka, IN

Prep: 20 min. • Bake: 45 min. + cooling Makes: 2 pies (16 servings) 2¹ ₂ cups graham cracker crumbs ¹ ₂ cup sugar ² ₃ cup butter, melted FILLING

2 1 1 ³ ₄ 1 ¹ ₂ ¹ ₂ ¹ ₂

large eggs, lightly beaten can (15 oz.) pumpkin can (12 oz.) evaporated milk cup sugar tsp. ground cinnamon tsp. salt tsp. ground mace or nutmeg tsp. ground cloves

1. Preheat oven to 425°. In a bowl,

mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of 2 greased 9-in. metal pie plates. Bake until lightly browned, 5-7 minutes. Cool on a wire rack.

2. In a large bowl, beat all the filling ingredients until blended. Divide evenly between crusts. Bake on middle oven rack 15 minutes. Reduce oven setting to 350°. Bake until the center is set, 25-30 minutes longer. Cool completely on a wire rack. Store in the refrigerator.

Toaster oven option: Use the same times and temperatures as specified for conventional oven, filling crusts and baking 1 pie at a time. If desired, use prepared store-bought crusts, but do not prebake them.

1 piece: 245 cal., 12g fat (6g sat. fat), 51mg chol., 239mg sod., 33g carb.

(23g sugars, 1g fiber), 4g pro. 1

FIELD EDITOR LIST Find these home cooks’ recipes, photos and tips!

Alabama

Deborah Pennington Cullman Denise Beadle Dothan Lisa Allen Joppa

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Cindi DeClue Anchorage

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Cathy Orban Chandler Cori Cooper Flagstaff Paul Williams Fort Mohave Lee Mason Gilbert Brittany Allyn Mesa Karen Keefe Phoenix Sherri Jerzyk Tucson

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Debbie Glasscock Conway

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Helen Nelander Boulder Creek Marina Castle Kelley Canyon Country Kallee Krong-McCreery Escondido Jenn Tidwell Fair Oaks Lynne German Woodland Hills

Colorado

Ann Bush Colorado City Crystal Jo Bruns Iliff Rebecca Wilson Longmont

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Julie Peterson Crofton Judith Mayes Essex Lorri Stout Gaithersburg Heidi Pepin Sykesville

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Ann Sheehy Lawrence

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Jennifer Gilbert Brighton Teri Rasey Cadillac Lorraine Hickman Lansing Amy Gattuso Madison Heights Sue Evans Marquette Tahnia Fox Trenton Sue Falk Warren

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Diann Hammel Emmaus Dawn Lowenstein Huntingdon Valley Tina Mirilovich Johnstown Teena Petrus Johnstown Susan Bickta Kutztown Joyce Guth Mohnton Cindy Reams Philipsburg Debbi Barate Seward Danielle Lee Sewickley Nancy Foust Stoneboro Patty Crouse Warren Angelia Sukala Williamsburg

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Renee Murby Johnston

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Pauline Custer Duluth Andrea Schaak Jordan Joyce Moynihan Lakeville Julie Herrera-Lemler Rochester Valerie Benton Sauk Centre

Ronda Eagle Goose Creek

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Debbie Johnson Centertown

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Amanda Monroe Manhattan

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Tami Kuehl Loup City

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Joan Antonen Arlington Karen Stucky Freeman Margaret McNeil Germantown Kim Higginbotham Knoxville Kim Powell Knoxville Teresa Shupe Mountain City Dianna Smith Newport Amanda West Shelbyville Andrea Bolden Unionville

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Lynn Faria Meriden Janet Turner Southington Ruth Hartunian-Alumbaugh Willimantic

Nevada

Florida

Anne Ormond Dover Jolene Martinelli Fremont Patricia Prescott Manchester Margaret Drye Plainfield Linda Harrington Windham

Amber Massey Argyle Michelle Owens Camp Wood Angela Lively Conroe Lisa Varner El Paso Marietta Slater Justin Patti Darwin Lubbock Jan Marler Murchison Joan Hallford North Richland Hills Darla Andrews Schertz

New Jersey

Utah

Ellen Folkman Crystal Beach Janie Ganyard Jacksonville Kathleen Criddle Lake Worth Heather Chambers Largo Nancy Murphy Mount Dora Cynthia Gerken Naples Kailey Thompson Palm Bay Jane Whittaker Pensacola Judy Batson Tampa Norlene Trice Weeki Wachee Shawn Barto Winter Garden

Georgia

Ashley Armstrong Kingsland

Hawaii

Rachel Garcia Honolulu

Idaho

Glenna Tooman Boise Trisha Kruse Eagle Renda Smith Idaho Falls Cindy Worth Lapwai Debbie Anderson Lava Hot Springs

Illinois

Dixie Terry Goreville Megan Ruvalcaba Homer Glen Debbie Staley Mount Vernon Erin Raatjes New Lenox Renee Page Rochelle Michele Tungett Rochester Brigette Schroeder Yorkville

Indiana

Kizmet Byrd Fort Wayne Edna Hoffman Hebron Rena McCalment Sharpsville Melissa Haines Valparaiso Jill Thomas Washington

Iowa

Anna Miller Churdan Lonnie Hartstack Clarinda Jennifer Stowell Deep River Stephanie Gates Waterloo Ally Billhorn Wilton

Kansas

Gina Dolieslager Conway Springs Allison Ochoa Hays Peggie Brott Junction City Erin Wright Wallace Courtney Stultz Weir

Louisiana

Laura Herbage Covington

Maine

Billie Davis Spring Creek

New Hampshire

Nancy Zimmerman Cape May Court House Patricia Swart Galloway Janie Zirbser Mullica Hill Marie Forte Raritan Kim Spaccarotella South Plainfield

Elisabeth Larsen Pleasant Grove Rebecca Baird Salt Lake City Gaylene Anderson Sandy

New Mexico

Virginia

Charlotte Jaramillo Albuquerque Rd Stendel-Freels Albuquerque

New York

Rose Rodwell Bergen Luanne Asta Hampton Bays Holly Balzer-Harz Malone Linda Wargo Massapequa Kimberly Ludvick Newburgh Rita Sumers Niagara Falls Patricia Townsend Oneonta Kristine Chayes Smithtown Melissa Obernesser Utica Susan Seymour Valatie Suellen Pineda Victor Andrea Rivera Westbury

North Carolina

Stacey White Fuquay-Varina Ava Icenhour Taylorsville Kerry Dingwall Wilmington Amy Hinzmann Wilmington

North Dakota

Amy Lents Grand Forks Diane Randle Maddock

Ohio

Christina Addison Blanchester Gina Fensler Cincinnati Kimberly Wallace Dennison Angela Robinson Findlay Diane Shipley Mentor Becky Carver North Royalton Susan Kieboam Streetsboro Shannon Copley Upper Arlington

Oklahoma

Nancy Johnson Laverne Shawna Welsh-Garrison Owasso

Oregon

Mary Anne Thygesen Portland Darlene Brenden Salem Arisa Cupp Warren

Tammy Hathaway Freeman Township

84

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OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Vermont

Nancy Mock Colchester Laura Davis Chincoteague Sandy Oscar-Sprouse Craigsville Rachel Lewis Danville Alexandra Barnett Forest Debbie Payne Lambsburg Debra Torres Lynchburg Rebecca Yankovich Springfield Kelly Shoemaker Stafford

Washington

Elizabeth Bramkamp Gig Harbor Ann Marie Eberhart Gig Harbor Kristin Van Dyken Kennewick

West Virginia

Lori Daniels Beverly Lorri Burns Keyser

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WHY I COOK

Abbie Cornish & Jacqueline King Schiller Los Angeles, CA

These best friends began their culinary journey at the farmers market. The weekly ritual of bringing home fresh goods and turning them into delicious recipes brought them closer than ever, and from there, Pescan: A Feel Good Cookbook was born. Here, they talk about the healthy outlook on cooking that inspired the book they co-authored.

The friends’ healthy, hearty recipes make a whole-food diet look delicious.

What is a pescan diet, and what does it look like to you?

The pescan lifestyle means eating a whole-food, plantbased diet supplemented with seafood. From a nutritional standpoint, it’s absolutely ideal. It’s also easy in the sense that you don’t have to count calories, macronutrients or anything else. The best part of this lifestyle is feeling good, nourished and energized.

Wake up to make -ahead magic.

What ingredients do you keep on hand at all times?

We have a whole section in our book about how to stock your kitchen. Fresh, in-season fruits and veggies are always the stars.

In the pantry we keep beans, lentils, grains, dried fruit, nut butters, and flavor-building condiments like mustard, vinegars, soy sauce and Sriracha.

Olive, coconut and sesame oils are also must-haves.

What do you love most about cooking?

We love spending time with family and friends, and food brings people together in a way nothing else can. Those faceto-face connections are more important than ever in the digital age. Good home cooking makes people happy. There’s no easier way to spread joy and love than with a good meal.

FOOD: RENATA FULLER; ABBIE & JACQUELINE: CAMRAFACE

What made you decide to write a cookbook together?

We both learned to cook as adults. We talked about how learning to cook changed our lives so much for the better and decided we want to share what we’ve learned with as many people as possible. We set out to write a book that is both inspiring and helpful to our readers, so we focus not only on delicious recipes but also on techniques that will be useful again and again.

TRY ONE OF THEIR FAVE RECIPES

PB&J Overnight Oats In a half-pint jar or small bowl, combine ¹ ₃ cup old-fashioned oats, ² ₃ cup cashew or almond milk, 1 Tbsp. chia seeds, 1 Tbsp. raisins and a pinch of ground cinnamon. Mix well with a fork. Cover with a lid or plastic wrap. Place in the refrigerator for a minimum of 4 hours and up to 3 days. Top with peanut butter, jam and fresh fruit just before serving.

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Find more in Pescan: A Feel Good Cookbook. $30 amazon.com

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