Taste of Home - December 2013 USA

EKTORP sofa
Imagine if all that you needed for the holidays was all at one place.
From ornaments to ottomans, everything comes together at IKEA.
IKEA-USA.com/celebrate
EKTORP sofa $499 Cotton, linen, viscose/rayon and polyester removable cover. Imported.
Requires assembly. Svanby gray. EKTORP has a 10-year limited warranty. See IKEA store or
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$
499
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HOLIDAYS
During the holidays, the kitchen hosts a revolving door
of guests. These Unilever recipes serve up simple and
festive flavors for holiday gatherings.

Stock up on these essentials
to create easy and delicious
crowd-pleasers.
4 Tbsp. Country Crock Spread, melted, divided
1 cup 2% milk
8 ounces dry rotini pasta, cooked and drained
2 cups diced cooked chicken
4 cups assorted frozen vegetables, thawed
2 1/4 cups finely shredded low fat cheddar cheese
1/4 cup plain dry bread crumbs
1 Tbsp. grated Parmesan cheese
Preheat oven to 400. Combine 3 tablespoons
Country Crock Spread, milk, rotini, chicken, vegetables
and cheddar cheese in 8 baking dish.
Combine bread crumbs, Parmesan cheese and remaining
Spread in small bowl; sprinkle over top of casserole.
Bake until heated through and crumbs are toasted, about
30 minutes.
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10 oz./300 g frozen chopped spinach, cooked, cooled
and squeezed dry
16 oz. sour cream
1 cup Hellmanns
or Best Foods
Real Mayonnaise
1 package Knorr
Vegetable recipe mix

8 oz. water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine all ingredients and chill about 2 hours.
Serve with your favorite dippers to your favorite people.
PREP TIME: 10 minutes + 2 hours chilling
YIELD: 4 cups
PREP TIME: 10 minutes COOK TIME: 30 minutes
YIELD: 6 servings
YOUR HOLIDAY

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1 box (16.5 oz.) chocolate cake mix
1 cup Hellmanns
or Best Foods
Real Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon (optional)
Preheat oven to 350. Grease and lightly flour two 9 round
cake pans; set aside.
Beat cake mix, Hellmanns or Best Foods
Real Mayonnaise,
water, eggs and cinnamon 30 seconds in large bowl with
electric mixer on low speed. Beat on medium speed, scraping
sides occasionally, 2 minutes. Pour batter into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes
out clean. Cool on wire rack 10 minutes. Remove cakes
rom pans and cool completely. Sprinkle, if desired, with
confectioners sugar or fill and frost.
YIELD: 12 servings
30 oz. ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 jar Bertolli
Tomato & Basil Sauce

1 jar Bertolli
Alfredo Sauce
12 lasagna noodles, cooked and drained
Preheat oven to 375. Combine ricotta cheese, mozzarella cheese,
1/4 cup Parmesan cheese and eggs in large bowl; set aside. Combine
Sauces in medium bowl.
Spread 1 cup sauce mixture in 13 x 9 baking dish. Layer 4 lasagna
noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat.
Top with remaining 4 noodles, then sauce mixture and remaining
1/4 cup Parmesan cheese.
Cover with aluminum foil and bake 50 minutes. Remove foil and bake
until bubbling, about 10 minutes. Let stand 10 minutes before serving.
YIELD: 8 servings

Contents
Home cooks couldnt be more generous with
their best recipes for cookies, casseroles, feasts
and fast fixes. This year, give your family the gifts
of satisfied smiles and happy hearts.
HOME FOR THE
THE
ISSUE
Peppermint
Crunch Christmas
Cookies, page 83
Gingerbread
People, page 70
COOKING, CARING & SHARING
DECEMBER
2013
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4 tasteofhome.com december 2013
Contest
89 PRIZED PIES
Looking for some winning ways
to fill a warm and flaky crust?
Dig into 12 of our readers best.

Close to Home
100 SNOWY SUPPER,
WITH LOVE
A Colorado family brings
tradition and a personal twist
to cold-weather suppers.
103 POPS OF GOOD CHEER
This Kansas City readers sweet
take on classic popcorn balls
gets the kids in on the fun.
106 SIDES TO CELEBRATE
Spread the love of wholesome
food with an Illinois moms
fill-you-up veggie sides.
110 GIVE SANTA SOME SUGAR
Just add a glass of milk (and
some yuletide love) to Field
Editors favorite cookie recipes.
In Every Issue
7 Table Talk
9 Mixing Bowl
49 Tasty 10
118 Recipe Index
120 Recipe Swap
Cook Smart
22 HOME SWEET HOME
Four Field Editors teamed up
with our Test Kitchen to build
the sweetest gingerbread
houses on the block.
26 JOLLY IN A JIFFY
Set the timer for homespun
dishes that go from fridge to
fork in 30 minutes or less.
31 A LIGHT WINTERS MEAL
Warm up the slow cooker.
These healthy suppers are done
when you step in the door.
38 GLUTEN-FREE
MADE EASY
An Ohio mom takes gluten out
of the cookie equation so the
whole family can enjoy.
Celebrate
42 MUNCH & MINGLE
Classic appetizers with fabulous
flavors make just-right starters
for passing around at your
holiday party this year.
50 FIVE-INGREDIENT
HOLIDAY
An entire feast of dishes worthy
of a celebration, each made
with five ingredients or fewer.
54 WAKE-UP WONDERLAND
The presents can wait. Youve
got these breakfast miracles to
share with the family.
62 CASSEROLES TO CARRY
Good cooks bring you their
bestcreamy, saucy, meaty
and altogether irresistible
potluck take-alongs.
69 YOUR VERY MERRIEST
CHRISTMAS EVER
From the eggnoggiest to the
snickerdoodliest, readers
recipes for the ultimate in
Christmas eats are here.
85 TRIPLE TREAT
Turn one decadent homemade
brownie recipe into three fun
and festive treats.
46
ON OUR COVER
81
63
Have a sweet holiday. Make it merrier by sharing homemade
treats including Christmas Tree Brownies (page 86), Peppermint
Crunch Christmas Cookies (page 83) and Gingerbread People
(page 70). Photographer: Grace Natoli Sheldon | Set Stylist:
Stephanie Marchese | Food Stylist: Sue Draheim
Christmas Tree Brownies: Frosted with Royal Icing (page 70)
and decorated with candy canes cut from StackerMallows using
R&M 1848 Christmas Linzer Cookie Cutter Set, amazon.com $15.

tasteofhome.com december 2013 6
Diane
Smith
JOIN THE FUN!
Diane Smith of Pine Mountain, Georgia, shows o her Meaty
Slow-Cooked Jambalaya, page 36. Share your top recipes and
you might be featured, too: tasteofhome.com/submit.
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(Nutri tion); Vonda Wri ght, MD
(Womens Heal th/ Fi tness)
CHIEF FOOD EDITOR Karen Berner
FOOD EDITORS James Schend;
Peggy Woodward, RD
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Annie Rundl e
RECIPE EDITORS Mary King; Jenni Sharp, RD;
Irene Yeh
TEST KITCHEN & FOOD STYLING MANAGER
Sarah Thompson
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Matthew Hass, Lauren Knoelke
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Grace Natoli Shel don
SET STYLISTS Stacey Genaw, Melissa
Haberman, Dee Dee Jacq
CONTRIBUTORS Mark Derse (Photographer);
Sue Draheim, Diane Armstrong,
Laurel Zimienski (Food Stylists)
EXECUTIVE EDITOR, DIGITAL
Sarah Karl Schroeder
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COOKING SCHOOLS Erin Puariea
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READERS DIGEST NORTH AMERICA
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& MARKETING Al ain Begun
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PLANNING & ANALYSIS Devin Whi te
THE READERS DIGEST ASSOCIATION, INC.
PRESIDENT AND
CHIEF EXECUTIVE OFFICER
Robert E. Guth

So many of you received
your rst Taste of Home
subscription as a gift.
Share your favorite
magazine for Christmas
with people you love!
Its easy, right now, at
tasteofhome.com/gift.
The iPad edition has fun
interactive extras plus
instant recipe sharing
with friends and family.
More at tasteofhome
.com/mobile.
LOVE IS THE
BEST GIFT!
7 december 2013 tasteofhome.com
Make Homemade
Memories
Theres no time like the holidays to
gather around the food!
CATHERINE CASSIDY EDITOR-IN-CHIEF
Table Talk
ON THIS PAGE
Black Forest Waffles, page 57;
Reindeer Brownies, page 86;
Caramel Snickerdoodle Bars, page 77;
Christmas Graham Houses, page 22.
few months ago, we asked you to share
your favorite winter food memories
on facebook. they were delightful
(and sometimes hilarious, too).
Reader Julie Hershkowitz of St. George, Utah, told
about a snowball fight she had as a kid with her
mom, brothers and cookie doughwhat a huge, fun mess. Cooks who
care, like Michelle Momma D Dentremont in
Port Hueneme, California, and Michelle Pippen
of Hohenfels, Germany, told of delivering
yummy baked goods all over their communities.
In other Taste of Home families, Christmas
breakfast is a big deal. The recipes you share
are magical. Easy Eggs Benedict Casserole,
Golden Danish Twists, Black Forest
Wafflesyum! It doesnt matter if you sit
down to your meal wearing a Christmas
sweater (dont we all have one?) or your
comfiest pjs, its the good food that gets
all of us into a festive mood.
So theres no better time than now to carve a batch of brownies
(page 85) into a tree, two wreaths or a herd of reindeer. Or build
a gingerbread housethe simple kind, with graham crackers,
ready-made frosting and candies galore. Our Field Editors share
their best tips (page 22). Did you know its easier to decorate the
walls first, then put them together?
Oh, dont miss the Caramel Snickerdoodle Bars (page 77)
that made us all weak in the knees herewere better people
just for knowing how to bake them now! Thanks to Niki Plourde
in Gardner, Massachusetts.
Heres wishing you a holiday season filled with surprise
and delight. P
A

ADVERTI S EMENT
Stars of
the Season
For this family cook, the best recipes always
start with the freshest ingredients.
My first trip to Sams Club

was with my mother and my
sister Jan. The club in Concord,
California, had just opened
and I was in town to visit.
Whenever the Cassidy women
are together, we always shop.
What we found on that first
Sams Club shopping trip keeps
us all coming back: great prices
on incredibly fresh food in sizes
that feed the whole family.
My mom is a terrific cookjust
thinking about her famous prime
rib and apple pie conjures up
heavenly aromas. She taught me
so much about cooking, but the
two most important lessons were
having recipes you can trust to
work and using fresh ingredients.
As editor-in-chief of Taste of
Home, I get to know and love the
recipes that you share with us
and that are tested here in our
Test Kitchen. And as a Sams
Club member, I know I can find
fresh, seasonal ingredients to
make these recipes shine.
Thats why Im so excited that
Taste of Home has teamed up
with Sams Club. Together,
in our magazines and on our
websites, weve shown how
pairing family-favorite recipes
with the top-notch food you
find at Sams Clubfrom
gourmet cheeses to fresh-picked
fruits and vegetables to choice
meats and seafoodmakes for
meals families love.
Turn to page 42 for festive
and irresistible appetizer ideas.
And on page 50 find a special
five-ingredient holiday feast.
Along with the recipes, youll
find helpful entertaining tips
from Sams Club to make an
impressive holiday menu.
Have a warm and happy holiday!
CATHERINE CASSIDY
Editor-in-Chief, Taste of Home
HOLIDAY JOY This is the kind of
one-stop shopping I cant resist when I
have my holiday list in hand. A cartful of
ingredients and dinners on its way. Add
a prime rib like that above for a flavor-
packed entree thats incredibly easy.

Tweet
Treats
Give your backyard buddies a wing up
this winter. Trim the trees outside with
these easy homemade birdseed ornaments.
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What You Need
4 ft. of
/
-in.-wide ribbon,
cut into 12-in.-long sections

/
oz. unflavored gelatin powder
(or 2 envelopes of Knox)
1
/
cups birdseed
Baking sheet lined with
waxed paper
Four cookie cutters of any
shape (roughly 4 in. x 4 in.)
Cooking spray
Makes: About four 4-in.-square
cookie-cutter ornaments.
Birdseed
Ornaments
FOOD ON THE FLY
Deck out your yardand
wait for chirps of joy.
1. Go loopy Tie ends of each ribbon
section together to form four loops
for hanging. Youll need these later.
2. Stir away Mix gelatin with
cup
boiling water. Stir well to dissolve, then
add to birdseed, continuing to stir well.
If mixture is watery, add more seed
until its stiff but sticky.
3. Make the mold Place cookie cutters
an inch apart on the prepared baking
sheet. Lightly coat each cutter with
cooking spray. Fill each halfway with
birdseed mix.
4. Press tight Place knotted end of
each ribbon loop on top center of each
cutter. Then fill with more mix until
loop is secured. Firmly press the mix
with back of spoon to compact.
5. Hang it up After a few hours, coax each
birdseed ornament onto fresh waxed paper.
Let dry, flipping every so often, for 72 hours
or until hard. Hang ornaments outside in trees.
$
2
FROSTIN FUN
Bake up merry moods with fun cake xings: Duncan Hines
Limited Edition Holiday Velvets or Pillsbury Holiday Funfetti
Garland Green Vanilla Frosting. In most grocery stores.
PRODUCTS TO TRY

12
Santas (Kitchen) Helper
Help your favorite home cook juggle
the holiday feast with The Orange
Chefs dishwasher-safe iPad Stand.
theorangechef.com $35
tasteofhome.com december 2013
A Stocking for Sparky
Treat your canine pals to a BarkBox
of carefully selected goodies. The
excitement of new chew toys will
keep em busy while you entertain.
barkbox.com $29
Placemat Picasso
Kids can draw their own comic
strips or dream up a crocodiles
favorite foods on the paper
placemats in this collection
of nine kid-friendly designs.
laurenceking.com $13
A Christmas Cookie
Brighten the face of any
A Christmas Story fan with a
leg-lamp cookie cutteror
a batch of leg-lamp cookies!
neatoshop.com $6
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GIFT GUIDE
GIFTED GIVING
Put these aordable and oh-so-thoughtful gifts on your holiday
shopping list to make your special someone say, Wow!
Chopstick Training Wheels
The chopstick-newbies in your
family will eat like pros with
Fred & Friends soft, washable
Chopstick Kids. Theyre really
fun for grabbing French fries.
amazon.com $8
Toast the Hostess
Tuck this new wine to share into a
sack of presents. A tower of four
disposable wineglasses from Stack
wines equals one 750 ml bottle.
drinkstack.com $13
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Baby, Its Cold Outside
Keep your lasagna warm all the
way to Grandmas house. Vonnys
cute-as-can-be casserole carrier
comes in fun patterns that dress up
anything youre toting to a potluck.
vonny.com $48
Snug Mugs
Give the gift of warm winter nights
with an assortment of holiday
teas. The red-ribbon gift box is
a super-cozy stocking stuer.
republicoftea.com $6
Pasta Pageant
Bring Christmas spirit to your
home cooking with snowman-
or Santa Claus-shaped pasta
from the Pasta Shoppe. Add
the shapes to any soup, salad or
casserole for a special supper.
pastashoppe.com $6
Treat Tray
On Christmas Eve, add cookies
to this tiny house ashcards tray
and Santa will feel right at home.
rosannainc.com $18
Follow Your Nose
This book is beyond funand
makes it easy to choose wines
youll love. Add The Essential
Scratch and Sni Guide to
Becoming a Wine Expert to a
friends coee table collection.
hmhco.com $20
Homemade for the Holidays
Yup, you can make (or gift)
your own vanilla extract. Add
premium vodka to Salt Sisters
Vanilla Infusion Kits Grade A
beans and store for a few months.
Use it in your favorite recipes.
saltsistersonline.com $27
Its a m
ake-yo
ur-
ow
n vanilla kit!

BLOGGERS WE
There are a lot of people who are
sweet on 32-year-old baker Joy Wilson.
She has published a popular cookbook
(with a second out this fall) and has
been lauded by the Times of London
for her blog joythebaker.com, named
one of the top 50 food blogs in the
world. For Taste of Home readers, Joy
shares some baking secrets, like her
special ingredient for banana bread.
We noticed you use browned
butter often. In cookies. Cakes.
Doughnuts. Pancakes. Bread.
Whats your favorite way to
sneak browned butter into a
recipe? Browning butter really does
make butter better. I love adding it to
doughnuts. And to quick bread recipes
like banana bread with spices and
walnuts. The browned butter adds
extra richness and melds perfectly with
the hearty walnuts and sweet bananas.
Mini loaves make great hostess gifts!
It isnt Christmas without
Dads sweet potato pie. Hes been
making it my whole life. I feel related
to it in some strange sort of way. He
adds a lot of ground coriander to it
a teaspoon or two. Its his signature.
The coriander adds a unique avor
and is super aromatic.
How do you spice up decorated
cookies? Everyone asks me what
makes my sugar cookies taste so
special. I like to fancy them up by
adding fresh vanilla bean, or orange
or lime zest, to the sugar before it
goes into the batter.
Joy to the Kitchen
Joys Browned Butter
In a saucepan, melt
cup (1
sticks) unsalted butter over medium-low heat.

Butter will begin to foam and crackle as it melts, but will quiet down quickly.
Swirl the pan as the butter cooks. When the butter browns and begins to smell
nutty, remove from the heat and transfer to a small bowl. Taking the butter
out of the hot saucepan will stop the butter from overcooking and burning.
Makes: Just over
cup of browned butter. JOY WILSON LONDON, UK

Taste of Home handpicked a collection of favorite food blogs.
Check it out at tasteofhome.com/taste-bloggers.
Did you know?
?
Joy
Wilson
Find Joys first
cookbook on
amazon.com.
I packed it
with all the
love and sugar
I could muster,
she says.
Brown Butter Baked
Doughnutsyes, please!
Find the recipe on Joys
blog, joythebaker.com.

Impossibly Easy Holiday Breakfast Bake
Find more power to WOW at bisquick.com
1. Heat oven to 400F. Cook sausage, bell pepper and onion over
medium heat, stirring occasionally; drain. Combine sausage mixture,
potatoes and 1
1
/2 cups cheese in greased 13 x 9 baking dish.
2. Stir Bisquick mix, milk, pepper and eggs. Pour into baking dish.
3. Bake uncovered 40-45 min. Sprinkle with remaining cheese.
Bake 1-2 min. until melted. Serves 12.
2 (12 oz.) pkg. bulk pork sausage
1 c. chopped bell pepper
1
/2 c. chopped onion
3 c. frozen hash brown potatoes
2 c. shredded Cheddar
1 c. Original Bisquick
mix
2 c. milk
1
/4 tsp. pepper
4 eggs
Make-ahead
recipe
2013 General Mills.
e
Pancakes yesterday.
Holiday egg bake today.
Whats inside your box of Bisquick?
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My husband is a Navy Seabee, and his guys know
that our house is always good for a meal. The Seabees
especially love the homemade cookies I send when
theyre field training. Some of these young men are far
from home for the first time in their lives, so having
people they can count on for company and home
cooking means a lot.
MICHELLE MOMMA D DENTREMONT PORT HUENEME, CA
One of my favorite ways to give back is to bake Christmas
cookies for the local soup kitchen. Last year, when we
lived in Fort Benning, Georgia, I made eight varieties,
including decorated sugar cookies and pinwheels.
Locate the green gift in the pages of this magazine and you could win a new cookbook
from Taste of Home. Find it? Tell us where by going to tasteofhome.com/hiddenobject.
Or mail a postcard with the page number and your name, address and phone number to
Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale WI 53129. In our November 2013
issue, the turkey was hidden on page 42. Find the green gift!
HIDDEN
OBJECT
COOKS WHO CARE
Follow the lead of these big-hearted readers
who know that feeding hungry stomachs
and spiritsis a goodwill gift that fits anyone.
Sharing Season
I package them individually so the volunteers merely
have to pass them out with dinner. My daughters go
with me to deliver them.
MICHELLE PIPPEN HOHENFELS, GERMANY
My family and I make bag lunches that we take to the
homeless who live under the bridges and in the parks
of Pittsburgh. Ive also had the pleasure of serving and
cooking at a local rescue mission that serves supper to
250 hungry souls during the coldest months. In turn,
weve made many wonderful new friends because of
our willingness to give help wherever needed.
RONI LAWTON INDUSTRY, PA
Our children enjoy attending the local rodeo, but some
of the other kids there dont have the extra money to
spend at the concession stand. So each time we go, I
whip up a bunch of snacks and hand them out. If weve
got it to give, why not share it?
JESSI MAPLE MIAMI, OK


1

SNO-GLO TREE Using short toothpicks, attach
regular-size marshmallows and gumdropsarranged to
look like lightsto a foam topiary tree cone, available at
most craft stores.
2

NO-MELT IGLOO CUPCAKE For the dome, place
an unfrosted, unlined cupcake upside down on a serving
Marshmallow Mash-Up
TAKE 3
1
2
3
March of the Penguins!
Create your own colony (yup, thats the real
term) by using a large gumdrop for the
body, a small gumdrop for the head, a sour
rope for the scarf, and sliced-up jellybeans
for the wings, feet and beak. Snip the ends
of thin black licorice for the eyes.
plate. Cover with whipped topping and decorate with
mini marshmallows. For the door, cut a marshmallow
in half, then make a hole with an apple corer.
3

GOOD-ENOUGH-TO-EAT GARLAND String
marshmallows of varying sizes and fresh cranberries
with fishing line and a needle.

Taste of Home Plus is
THE ULTIMATE VALUE!
Now I enjoy both Taste of Home
and Simple & Delicious...plus
cookbooks, discounts and more!
JENNIFER H.
TASTE OF HOME PLUS MEMBER
MAKE AHEAD HOLIDAY DESSERT
as seen in TASTE OF HOME CHRISTMAS 2013
Taste of Home fans get even more
to love with Taste of Home Plus.
TOHP-1312-SND1
35 chocolate wafers, finely
crushed (about 1-
/
cups)
/
cup butter, melted
1 Tbsp. plus
/
cup sugar, divided
1 envelope unflavored gelatin
/
cup cold water
1 pkg. (8 oz.) cream cheese,
softened
/
cup green creme de menthe
2 cups heavy whipping cream,
whipped
1. In a small bowl, combine the
cookie crumbs, butter and 1
tablespoon sugar. Press half of
mixture onto the bottom of a
greased 9-in. springform pan.
Refrigerate until chilled.
2. In a small saucepan, sprinkle
gelatin over cold water; let stand for
1 minute. Heat over low heat,
stirring until gelatin is completely
dissolved. Cool.
3. In a large bowl, beat cream
cheese and remaining sugar until
ufy. Gradually beat in gelatin
mixture. Stir in creme de menthe.
Set aside cup whipped cream for
garnish. Fold remaining whipped
cream into cream cheese mixture.
4. Pour half of the lling over
crust. Top with remaining crumb
mixture, reserving 2 tablespoons
for garnish. Pour remaining lling
into pan; garnish with reserved
whipped cream. Sprinkle with
reserved crumbs. Chill until set.
Remove sides of pan before slicing.
Grasshopper Cheesecake
PREP: 25 MIN.+ CHILLING MAKES: 12 SERVINGS
INTRODUCING
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BEST LOVED RECIPES FROM
HOME COOKS LIKE YOU
TOHNS-COOKCD-REGI
I have been delighting my
children and grandchildren
for years with this special
cookie recipe.
Judith S.,
Waukesha, Wisconsin
Join the fun this December with a daily holiday
cookie recipe that counts down the days to Christmas.
Favorite
Sugar Cookies
BAKE &
SHARE
FREE!
Cookie Countdown e-Newsletter
Sign up at: www.tasteofhome.com/newsletters
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T
I
S

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TEST KITCHENS
CHRISTMAS GRAHAM
HOUSES PAGE 22
JENNIFER RAYS
CHIPOTLE-RASPBERRY
PORK CHOPS PAGE 27
DIANE SMITHS
MEATY SLOW-COOKED
JAMBALAYA PAGE 36
Cook Smart
FANCY IN A FLASH
LIGHT & COZY SLOW COOKER
GRAHAM CRACKER COTTAGES

RAISE YOUR FORKS TO HAPPINESS, HEALTH AND HOME.
KELLY EVANS
CARNE GUISADA
PAGE 34
P
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Gluten-Free Spritz Delights
Cheryl Costilow | Amherst, OH
G
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g
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g
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Home
Sweet Home
Grab a stack of graham crackers and a bowl of frosting
(the kind from a can works like a charm). Four Field
Editors share their behind-the-scenes secrets for a
cheery little gingerbread house thats a cinch to make.
Christmas Graham Houses
Bring some holiday spirit to your home
with these cute creations. Theyre so
easy to build and decorate, even little
elves can join in the fun.
TASTE OF HOME TEST KITCHEN
GREENDALE, WI
PREP: 40 MIN. + STANDING
MAKES: 4 HOUSES (2 TALL AND 2 SHORT)
19 whole graham crackers, divided
1 can (16 oz.) vanilla frosting
2 cups confectioners sugar
Assorted candies and cookies
1. Using a serrated knife, cut 10
crackers in half to make 20 squares.
Cut four of the squares diagonally
in half to make eight triangles.
2. Empty frosting into a bowl;
gradually beat in confectioners
sugar. Cut a small hole in the tip
of a pastry bag or in a corner of
a food-safe plastic bag; insert
a #4 round pastry tip. Fill bag
two-thirds full with frosting mixture.
3. For each roof (make four), pipe
a strip of frosting along three edges
of two of the squares. Pipe a strip of
frosting along short edges of two of
the triangles. Hold triangles upright
with unfrosted edges at the bottom.
Place squares on top of the triangles,
lining up edges to make a sloped roof
(unfrosted edges should be at the
bottom). Let stand 1 hour to set.
4. For each short house (make two),
pipe frosting on two opposite edges
of four of the squares. Join frosted
edges to form walls. For each tall
house (make two), pipe frosting on
long edges of four rectangles; join
to form walls.
5. Cut remaining cracker to
make four doors; attach to houses
with frosting. Pipe a thin strip of
frosting along bottoms of roofs;
place on walls. Decorate as desired.
Let stand 2 hours or until set.
Youre invited to
facebook.com/
tasteof home the
week of December 9
for a gingerbread
open house. Show
off your own cookie
house or village!
Let it sn
o
w
!
Fresh
-fallen

flaked
co
co
n
u
t is
th
e last to
u
ch
.

Field Editors get in on a fun family tradition.
Meet the
Gingerbread Gang
We set up card tables with plastic tablecloths
in my basement and make gingerbread houses
as a family. KELLY HAYES TROY, IL
I started making gingerbread houses for
my friends children about 12 years ago.
Now I make them with my own kids.
KELLY KIRBY WESTVILLE, NS
Starting the weekend after Thanksgiving,
I host kiddo days for my friends children.
We munch on snacks, watch Christmas
cartoons and decorate our hearts out.
KANDY AMERSON INDEPENDENCE, MO
My passion for gingerbread houses
started when I saw them in an older issue
of Taste of Home. Ive since spent thousands
of hours designing and building them for fun
and charity, learning a lot along the way.
REDAWNA KALYNCHUK SEXSMITH, AB
L
ig
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it
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c
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y
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a
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d

s
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f
lo
w
e
r
s
e
e
d
s
.

24 december 2013 GET MORE! Find more gingerbread creations at tasteofhome.com/houses.
C
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S
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Make magic with treats from your pantry.
Candy Cottage
Curb Appeal
Annas Ginger Thins with scalloped edges make
great shingles. Use a serrated knife to gently saw
the cookies in half. Then attach them to the roof with
frosting. You can also turn Pirouette cookies into
stacks of firewood. Simply cut the cookies into six
2-in. pieces and stick them together with frosting.
KANDY AMERSON
Ive discovered that a small can
of tomato paste placed inside the
house is a sturdy support for
the walls as the frosting dries.
KELLY KIRBY
Sno-Caps candies look beautiful on a
roof. And when turned upside down, sugar
ice-cream cones look like trees. For the
branches, just melt green candy-coating
disks and spread over each cone. One cup
of disks will make four trees.
KELLY HAYES
Flaked coconut creates fluffy snow and also hides mistakes.
Necco Wafers make the perfect stone path. But my
best tip is to decorate the walls before assembling the
house. Its easier to put creative designs on the walls when
the graham crackers are horizontal.
REDAWNA KALYNCHUK P
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Every gingerbread house
needs a snowman. Stick
three miniature marshmallows
together with vanilla frosting,
then use the frosting to glue a
chocolate chip on top for a hat
and jumbo nonpareils for eyes,
a nose and buttons. Poke chow
mein noodles in for arms.
ANNIE RUNDLE,
TASTE OF HOME ASSOCIATE EDITOR

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Jolly
in a Jiffy
A grocery list longer than the line to see Santa?
Not this year! Give yourself the gift of time with
5-ingredient recipes ready quickly for company.
i
n
g
r
e
d
ie
n
t
s
* 5
3
0
m
in
u
te
s
Q
U
I
C
K

F
I
X
Bacon-Wrapped Scallops
with Pineapple Quinoa
Laura Greenberg | Lake Balboa, CA *Plus pantry staples like salt, pepper, oil and water.
FAST FIX
with Pineapple Quinoa
This is the first recipe I developed using quinoa as an
ingredient. My husband thoroughly enjoyed helping
me test the recipe . Its a special dish that can be easily
prepared in less than 30 minutes.
LAURA GREENBERG LAKE BALBOA, CA
START TO FINISH: 30 MIN. MAKES: 4 SERVINGS
1 can (14
/
oz.) vegetable broth
1 cup quinoa, rinsed

/
tsp. salt

/
tsp. plus
/
tsp. pepper, divided
10 bacon strips
16 sea scallops (about 2 lbs.), side muscles removed
1 cup drained canned pineapple tidbits
1. In a small saucepan, bring broth to a boil. Add
quinoa, salt and tsp. pepper. Reduce heat; simmer,
covered, 12-15 minutes or until liquid is absorbed.
2. Meanwhile, place bacon in a large nonstick skillet.
Cook over medium heat, removing eight of the
strips when partially cooked but not crisp. Continue
cooking remaining strips until crisp. Remove to
paper towels to drain. Finely chop crisp bacon strips.
Cut remaining bacon strips lengthwise in half.
3. Wrap a halved bacon strip around each scallop;
secure with a toothpick. Sprinkle scallops with
remaining pepper.
4. Wipe the pan clean, if necessary; heat over
medium-high heat. Add scallops; cook 3-4 minutes
on each side or until scallops are firm and opaque.
5. Remove quinoa from heat; fluff with a fork. Stir in
pineapple and chopped bacon. Serve with scallops.
NOTE Look for quinoa in the cereal, rice or organic
food aisle.
PER SERVING 468 cal., 11g fat (3g sat. fat), 89mg chol.,
1,364mg sodium, 43g carb., 3g fiber, 48g pro.

Some of the chicken
thighs may take longer
than the recipe says,
depending upon their
size. Its easy to double
the amount of artichokes as well.
CHRIS KOON
FAST FIX
Broiled Chicken & Artichokes
My wife and I first made this chicken entree as
newlyweds and have been hooked ever since. Its so
simple, affordable, delicious and healthyyou cant
beat that. We make it almost weekly.
CHRIS KOON MIDLOTHIAN, VA
8 boneless skinless chicken thighs (about 2 lbs.)
2 jars (7
/
oz. each) marinated quartered
artichoke hearts, drained
2 Tbsp. olive oil
1 tsp. salt

/
tsp. pepper

/
cup shredded Parmesan cheese
2 Tbsp. minced fresh parsley
1. Preheat boiler. In a large bowl, toss chicken
and artichokes with oil, salt and pepper. Transfer
to a broiler pan.
2. Broil 3 in. from heat 8-10 minutes or until
a thermometer reads 170, turning chicken and
artichokes halfway through cooking. Sprinkle
with cheese. Broil 1-2 minutes longer or until
cheese is melted. Sprinkle with parsley.
PER SERVING 288 cal., 21g fat (5g sat. fat), 77mg chol.,
584mg sodium, 4g carb., trace fiber, 22g pro.
EAT SMART FAST FIX
Chipotle-Raspberry Pork Chops
With only three ingredients and a 10-minute prep
time, this suppers fast enough to throw together
after a long day of work.
JENNIFER RAY PONCHA SPRINGS, CO
(/
CUP SAUCE)

/
cup seedless raspberry preserves
1 chipotle pepper in adobo sauce,
finely chopped

/
tsp. salt
4 bone-in pork loin chops (7 oz. each)
1. In a small saucepan, cook and stir preserves
and chipotle pepper over medium heat until
heated through. Reserve cup for serving.
Sprinkle pork with salt; brush with remaining
raspberry sauce.
2. Lightly grease a grill or broiler pan rack. Grill
chops, covered, over medium heat or broil 4 in.
from heat 4-5 minutes on each side or until a
thermometer reads 145. Let stand 5 minutes
before serving. Serve with reserved sauce.
PER SERVING 308 cal., 9g fat (3g sat. fat), 86mg
chol., 395mg sodium, 27g carb., trace fiber, 30g pro.

28 december 2013
EAT SMART FAST FIX
Herb-Roasted Salmon Fillets
Roasted salmon is so simple but is elegant enough
to serve to company. I make it on days when I have
less than an hour to cook.
LUANNE ASTA NEW YORK, NY
4 salmon fillets (6 oz. each)
4 garlic cloves, minced
1 Tbsp. minced fresh rosemary or
1 tsp. dried rosemary, crushed
1 Tbsp. olive oil
2 tsp. minced fresh thyme or
/
tsp. dried thyme

/
tsp. salt

/
tsp. pepper
Preheat oven to 425. Place salmon in a greased
15x10x1-in. baking pan, skin side down. Combine
remaining ingredients; spread over fillets. Roast
15-18 minutes to reach desired doneness.
chol., 529mg sodium, 1g carb., trace fiber, 29g pro.
Diabetic Exchanges: 5 lean meat, 1 fat.
FAST FIX
Tenderloin with
Horseradish Cream Cheese
My husband and I both love the classic combination
of beef and horseradish. He asks me to make this for
dinner often, and Im always happy to.
MARY LOU COOK WELCHES, OR
4 beef tenderloin steaks
(4 oz. each)

/
tsp. each salt and pepper
1 tsp. olive oil
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. grated Parmesan cheese
2 Tbsp. prepared horseradish
1. Sprinkle steaks with salt and pepper. In a large
skillet, heat oil over medium heat. Add steaks; cook
4-6 minutes on each side or until meat reaches
desired doneness (for medium-rare, a thermometer
should read 145; medium, 160; well-done, 170).
2. Meanwhile, in a small bowl, mix cream cheese,
Parmesan cheese and horseradish until blended.
Serve with steaks. Sprinkle with parsley.
chol., 378mg sodium, 3g carb., trace fiber, 30g pro. P
Q
U
I
C
K

F
I
X
Tenderloin with
Horseradish Cream Cheese
Mary Lou Cook | Welches, OR
Herb-Roasted Salmon Fillets
Luanne Asta | New York, NY
GET MORE! Find fast, festive recipes at tasteofhome.com/Christmasin30.

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NEW!

Slow-Roasted
Chicken with Vegetables
Anita Bell | Hermitage, TN
L
I
G
H
T

N
I
G
H
T
S
Slow-cook your way to no-fuss feasts that are
everyday easy. And straight from kitchens like yours.
A Light
Winters Meal
EAT SMART SLOW COOKER
Slow-Roasted Chicken
with Vegetables
This recipe couldnt be simpler. A few
minutes of preparation and youll
come home to a delicious dinner. Even
a beginner cook could make this and
it would turn out perfectly.
ANITA BELL HERMITAGE, TN
PREP: 15 MIN.
COOK: 6 HOURS + STANDING
MAKES: 6 SERVINGS
2 medium carrots, halved
lengthwise and cut into
3-in. pieces
2 celery ribs, halved lengthwise
and cut into 3-in. pieces
8 small red potatoes, quartered

/
tsp. salt, divided

/
tsp. pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken (3 to 4 lbs.)
1 Tbsp. dried rosemary, crushed
1 Tbsp. lemon juice
1 Tbsp. olive oil
2 tsp. paprika
1. Place carrots, celery and potatoes
in a 6-qt. slow cooker; toss with
tsp. salt and the pepper. Place
lemon halves and garlic in chicken
cavity. Tuck wings under chicken; tie
drumsticks together. Place chicken
over vegetables in slow cooker, breast
side up. Mix rosemary, lemon juice,
oil, paprika and the remaining salt;
rub over chicken.
2. Cook, covered, on low 6-8 hours
or until a thermometer inserted in
thigh reads 180 and the vegetables
are tender.
3. Remove chicken to a serving
platter; tent with foil. Let stand
15 minutes before carving. Serve
chicken with vegetables.
PER SERVING 329 cal., 17g fat (4g sat.
fat), 88mg chol., 400mg sodium, 14g
carb., 3g fiber, 29g pro.

Southwestern Chicken
& Lima Bean Stew
Pam Corder | Monroe, LA
Southwestern Chicken
& Lima Bean Stew
I always try to have my daughter,
my son-in-law and my grandchildren
over for this supper. They make me so
happy by saying That was so good!
or simply by filling up their bowls again.
PAM CORDER MONROE, LA
PREP: 20 MIN. COOK: 6 HOURS
MAKES: 6 SERVINGS
4 bone-in chicken thighs (1
/
lbs.),
skin removed
2 cups frozen lima beans
2 cups frozen corn
1 large green pepper, chopped
1 large onion, chopped
2 cans (14 oz. each) fire-roasted
diced tomatoes, undrained

/
cup tomato paste
3 Tbsp. Worcestershire sauce
1
/
tsp. ground cumin
1
/
tsp. dried oregano

/
tsp. salt

/
tsp. pepper
Chopped fresh cilantro or parsley
1. Place the first five ingredients in
a 5-qt. slow cooker. In a large bowl,
combine tomatoes, tomato paste,
Worcestershire sauce, garlic and
dry seasonings; pour over top.
2. Cook, covered, on low 6-8 hours
or until chicken is tender. Remove
chicken from slow cooker. When
chicken is cool enough to handle,
remove meat from bones; discard
bones. Shred meat with two forks;
return to slow cooker and heat
through. Sprinkle with cilantro.
carb., 8g fiber, 24g pro. Diabetic
Exchanges: 3 lean meat, 2 starch,
1 vegetable.
L
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H
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Beef-Stuffed Cabbage Rolls
Lynn Bowen | Geraldine, AL
Slow-Cooked
Coconut Chicken
One of my favorite things about this
dish is how incredible it makes my
home smell. Everyone who comes
by asks, What are you cooking?
ANN SMART NORTH LOGAN, UT
MAKES: 6 SERVINGS

/
cup light coconut milk
2 Tbsp. brown sugar
2 Tbsp. reduced-sodium
soy sauce

/
tsp. ground cloves
6 boneless skinless chicken
thighs (about 1
/
lbs.)
6 Tbsp. flaked coconut, toasted
Minced fresh cilantro
In a large bowl, combine the rst
ve ingredients. Place chicken in a
3-qt. slow cooker. Pour coconut milk
mixture over top. Cook, covered,
on low 4-5 hours or until chicken is
tender. Serve chicken with coconut
and cilantro.
NOTE To toast coconut, spread in a
15x10x1-in. baking pan. Bake at 350
for 5-10 minutes or until golden brown,
stirring frequently.
fat), 76mg chol., 267mg sodium,
6g carb., trace fiber, 21g pro.
Diabetic Exchanges: 3 lean meat,
starch, fat.
Beef-Stuffed Cabbage Rolls
I make this recipe for my family as
a light, satisfying meal. Its hearty
without being too fattening.
LYNN BOWEN GERALDINE, AL
MAKES: 6 SERVINGS
12 cabbage leaves
1 cup cooked brown rice

/
cup finely chopped onion
1 egg, lightly beaten

/
cup fat-free milk

/
tsp. salt

/
tsp. pepper
1 lb. lean ground beef (90% lean)
SAUCE
1 can (8 oz.) tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1. In batches, cook cabbage in
boiling water 3-5 minutes or until
crisp-tender. Drain; cool slightly.
Trim the thick vein from the bottom
of each leaf, making a V-shaped cut.
2. In a large bowl, combine rice,
onion, egg, milk, salt and pepper.
Add beef; mix lightly but thoroughly.
Place about cup beef mixture on
each cabbage leaf. Pull together cut
edges of leaf to overlap; fold over
filling. Fold in sides and roll up.
3. Place six rolls in a 4- or 5-qt. slow
cooker, seam side down. In a bowl,
mix sauce ingredients; pour half of
the sauce over cabbage rolls. Top
with remaining rolls and sauce.
Cook, covered, on low 6-8 hours or
until a thermometer inserted in beef
reads 160 and cabbage is tender.
Exchanges: 2 lean meat, 1 starch.
Slow-Cooked Coconut Chicken
Ann Smart | North Logan, UT

Pork Tenderloin Sliders
with Three Sauces
Spice Rubbed
Pork Loin BLT Sliders
Roast Pork Tenderloin Sliders
with Cranberry Sauce
Continued on page 36
Carne Guisada
I lived in Michigan for a while, and I made
this recipe when I was homesick for the
spicy flavors of Texas. Its even better
with homemade flour tortillas.
KELLY EVANS DENTON, TX
MAKES: 12 SERVINGS (ABOUT 2 QT.)
1 bottle (12 oz.) beer

/
cup all-purpose flour
2 Tbsp. tomato paste
1 jalapeno pepper, seeded
and chopped
1 bay leaf
2 to 3 tsp. crushed red pepper
flakes
2 tsp. chili powder
1
/
tsp. ground cumin

/
tsp. salt

/
tsp. paprika

/
tsp. red wine vinegar
Dash liquid smoke, optional
1 boneless pork shoulder butt
roast (3 lbs.), cut into 2-in. pieces
2 large unpeeled red potatoes,
chopped
1 medium onion, chopped
Whole wheat tortillas or
hot cooked brown rice,
lime wedges and chopped
fresh cilantro, optional
1. In a 4- or 5-qt. slow cooker,
combine the first 13 ingredients.
If desired, stir in liquid smoke.
Add pork, potatoes and onion;
toss to combine. Cook, covered,
7-9 hours or until pork is tender.
2. Discard bay leaf; skim fat from
cooking juices. Shred pork slightly
with two forks. If desired, serve
with tortillas, lime and cilantro.
NOTE Wear disposable gloves when
cutting hot peppers; the oils can
burn skin. Avoid touching your face.
Exchanges: 3 lean meat, 1 starch, 1 fat.

Find more delicious
ideas at PorkBeInspired.com

36 december 2013 GET MORE! Eat smart all week long. Visit tasteofhome.com/healthyeating.
Meaty Slow-Cooked
Jambalaya
Heres one Cajun-inspired meal thats
sure to warm you up, no matter what
the weather is like outside.
DIANE SMITH PINE MOUNTAIN, GA
MAKES: 12 SERVINGS (3
/
QT.)
1 can (28 oz.) diced tomatoes,
undrained
1 cup reduced-sodium
chicken broth
1 large green pepper, chopped
2 celery ribs, sliced

/
cup white wine or additional
reduced-sodium chicken broth
2 tsp. Cajun seasoning
2 tsp. dried parsley flakes
1 tsp. dried basil
1 tsp. dried oregano

/
tsp. salt

/
to 1 tsp. cayenne pepper
2 lbs. boneless skinless chicken
thighs, cut into 1-in. pieces
1 pkg. (12 oz.) fully cooked
andouille or other spicy chicken
sausage links
2 lbs. uncooked medium shrimp,
peeled and deveined
8 cups hot cooked brown rice
1. In a bowl, mix first 13 ingredients.
Place chicken and sausage in a 6-qt.
slow cooker. Add tomato mixture.
Cook, covered, on low 7-9 hours, or
until chicken is tender.
2. Stir in shrimp. Cook, covered,
15-20 minutes longer or until shrimp
turn pink. Serve with rice.
Exchanges: 3 lean meat, 2 starch. P
Curried Ham
& Split Pea Soup
This soup is ideal for stocking in the
freezer, and the curry gives it a warm
flavor that goes so nicely with the ham.
TRISHA KRUSE EAGLE, ID
MAKES: 8 SERVINGS (2 QT.)
2 Tbsp. butter
3 tsp. curry powder
1 pkg. (16 oz.) dried green
split peas
2 cups cubed fully cooked ham
1 cup sliced fresh carrots
4 cups reduced-sodium beef broth
2 cups water

/
tsp. pepper
1. In a skillet, heat butter over
medium heat. Add onion; cook and
stir 3-4 minutes or until tender.
Add garlic and curry powder; cook
1 minute longer.
2. Transfer to a 4- or 5-qt. slow
cooker. Add remaining ingredients.
Cook, covered, on low 7-9 hours
or until peas are tender. Stir
before serving.
TO FREEZE Freeze cooled soup in
freezer containers. To use, thaw in
refrigerator overnight. Heat through
in a saucepan, stirring occasionally
and adding a little water if necessary.
39g carb., 16g fiber, 23g pro.
Diabetic Exchanges: 3 lean meat,
2 starch, fat.
Curried Ham & Split Pea Soup
Trisha Kruse | Eagle, ID
Sop it up w
ith naan
a tasty Indian
flatbread
or
w
ith pita bread.
Meaty Slow-Cooked Jambalaya
Diane Smith | Pine Mountain, GA
L
I
G
H
T

N
I
G
H
T
S

Sweet
Traditions
A holiday table brings a family together.
Delicious food shared together in
celebration. From appetizers to sides
to dessert, SweetLeaf Stevia
Sweetener
is the go-to ingredient for a tasty holiday
dinner. Naturally delicious, with no
artificial ingredients, no bitterness
or aftertaste.
Natural sweetness, fewer
calories ... Now thats a
happy holiday.
zero carbs zero calories
natural delicious terric value
ONLINE
IN YOUR NATURAL FOODS
STORE OR GROCERY
OR
BUY
1. Stir dry milk, SugarLeaf and unsweetened cocoa in a small bowl until
completely mixed. Add ingredients to blender in the following order: milk,
Chocolate Sweet Drops, dry mix. Blend for 5 seconds.
2. Add ice and blend for 30 seconds until smooth and daiquiri-like in texture.
Pour into a short glass.
Add 4 drops of Peppermint Sweet Drops for a minty treat
1 cup instant dry milk
2 teaspoons SugarLeaf
4 tablespoons unsweetened cocoa
1 cup milk
6 drops Chocolate Sweet Drops
3 cups ice (serves 4 - about 4 cups)
83
CALORIES
PER SERVING
ZERO CALORIES
100% GREAT TASTE!

Gluten-Free Spritz Delights
My daughter has
Down syndrome
and loves hosting
parties, especially
on holidays. Cookies
always took center
stage until she was diagnosed with
celiac disease. I decided then to take
on gluten-free baking, and these are
the best yet.
CHERYL COSTILOW AMHERST, OH
PREP: 25 MIN.
BAKE: 10 MIN./BATCH + COOLING
MAKES: 8
/
DOZEN
1 cup butter, softened

/
cup sugar
1 egg
1 tsp. almond extract
2
/
cups gluten-free all-purpose
baking flour
1
/
tsp. xanthan gum

/
tsp. salt

/
cup gluten-free vanilla frosting
Food coloring, optional
Gluten-free sprinkles
1. Preheat oven to 400. In a large
bowl, cream butter and sugar until
light and fluffy. Beat in egg and
extract. In another bowl, whisk flour,
xanthan gum and salt; gradually beat
into creamed mixture.
2. Using a cookie press fitted with a
disk of your choice, press dough 1 in.
apart onto ungreased baking sheets.
Bake 6-8 minutes or until bottoms
are light brown. Remove from pans
to wire racks to cool completely.
3. In a microwave, warm frosting
to reach a drizzling consistency.
If desired, tint with food coloring.
Drizzle over cookies; decorate with
sprinkles. Let stand until set.
NOTE This recipe was tested with
King Arthur gluten-free multi-purpose
flour. Read all ingredient labels for
possible gluten content. Ingredient
formulas can change, and production
facilities vary among brands. If youre
concerned that your brand may
contain gluten, contact the company.
PER COOKIE 38 cal., 2g fat (1g sat. fat),
7mg chol., 30mg sodium, 4g carb.,
trace fiber, trace pro.
All it takes are a few simple switcheroos to keep gluten-sensitive
family and friends healthy and happy this season.
Gluten-Free Made Easy
*
Fo
r th
o
se w
ith
g
lu
ten

sen
sitivity, o
r celiac
d
isease, w
h
eat flo
u
rs
o
ff-lim
its. B
ake u
p

th
ese h
o
lid
ay co
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k
ies
w
ith
an
all-p
u
rp
o
se
b
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th
at in
clu
d
es rice flo
u
r.
T
O

Y
O
U
R

H
E
A
L
T
H

Put these red and green foods on your nice list
to feel your best.
Toast party guests with low-cal cranberry juice. Those who
sipped the drink daily for eight weeks lowered blood pressure
by an average of three points, according to findings presented
at an American Heart Association conference.
Hit the freezer aisle for out-of-season fruits like strawberries.
Frozen fruits pack the same nutrients as freshjust peek at the
label to avoid added sugar.
One cup of Brussels sprouts has more than 155 mg of vitamin K,
which is linked to a lower risk for diabetes, reports a study from
Spanish universities.
Stock up on green peppers to help prevent Parkinsons disease.
According to one study, people who ate peppers two to four times
a week reduced their chances for the disease by 30 percent.
COLOR YOURSELF
HEALTHY
C
R
A
N
B
E
R
R
I
E
S
:

E
M

A
R
T
S
/
S
H
U
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T
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S
T
O
C
K
.
C
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;

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A
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B
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R
R
I
E
S
:

C
O
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B
I
S
/
P
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;

P
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,

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:

P
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O
T
O
D
I
S
C
/
G
E
T
T
Y

I
M
A
G
E
S
Flour Power
Steer clear of that
bad-rap sandy texture
with one of these
gluten-free flour
blends: King Arthur
Gluten Free Multi-
Purpose Flour ($8)
or Bobs Red Mill
Gluten Free All-
Purpose Baking Flour
($5), both available at
most grocery stores.

advertisement
Holidays are better in the club.
Fresh Flavor of the Season
1 Tbsp. coarsely chopped
fresh parsley or 1 tsp.
dried parsley akes
1 Tbsp. olive oil
1 tsp. minced fresh rosemary
or
1
/4 tsp. dried rosemary,
crushed
1 tsp. minced fresh thyme
or
1
/4 tsp. dried thyme
1
/4 tsp. salt
1
/4 tsp. Montreal steak
seasoning
1
/4 tsp. pepper
2 frenched racks of lamb
(1
1
/2 lbs. each)
1
/4 cup pomegranate seeds
Preheat oven to 375. In small bowl,
combine the rst eight ingredients.
Place lamb on a rack in a shallow
roasting pan; rub with herb mixture.
Bake 30-40 minutes or until meat
reaches desired doneness (for
mediumrare, a thermometer should
read 145; medium, 160; well-
done, 170). Let stand 5 minutes
before cutting. Sprinkle with
pomegranate seeds.
Rack of Lamb with Fresh Herbs
Prep: 15 minutes
s
Bake: 30 minutes
s
Yield: 4 servings
With its avor, tenderness and
versatility, lamb makes for a
holiday feast that will have
family and friends coming back
for more. With Sam's Club

pasture-raised grass-fed New
Zealand lamb, making elegant
lamb has never been easier.
From Frenched racks to boneless
legs of lamb, these Sam's Club
choice cuts are all-natural,
antibiotic and hormone-
freeensuring you'll be serving
the best available. Anytime family
and friends sit down to a meal of
Sam's Club lamb, it's an occasion
for celebration.
Lean, meatier
cuts ensure
you'll have less
to trim away, so
you'll always get the top value.
To determine the amount of
lamb you need, a -lb. rack
serves 2; a 1-lb. boneless leg of
lamb serves 2-3. For optimum
avor and tenderness, lamb
should be served medium-rare
145to medium 165.

NIKKI TSANGARIS
NIKKIS PERFECT
PASTITSIO PAGE 63
COMFORT, FAMILY-STYLE
THE SEASONS BEST STARTERS
BRUNCH FOR A BUNCH

Celebrate
ROGER BOWLDS
SALT-ENCRUSTED
PRIME RIB PAGE 51
Yuletide Eggnog
Cupcakes
Salina Moore
Woodward, OK
DORIS HEATHS
CITRUS MELON MINGLE
PAGE 56
MANDY RIVERS
TUSCAN SAUSAGE
& BEAN DIP PAGE 44
A
w
h
o
le

lo
t
t
a
h
o
lid
a
y

h
a
p
p
in
e
s
s
P
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6
9
HERE COMES ST. NICKAND LOADS OF GUESTS. TIME TO MAKE MERRY.

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Cue the chorus of oohs and aahsyour holiday snack
spread is about to go down in history. Take it from the readers
who shared them: These heap-your-plate appetizers keep
everyone swooping back for seconds and thirds.
MUNCH
& MINGLE
Spicy Shrimp
& Crab Cocktail
Brown Sugar-
Glazed Meatballs

Brown Sugar-Glazed
Meatballs
I modeled these sweet-spicy pork-
and-shrimp meatballs after the filling
in Asian wontons. Theyre a family
favorite, whether I serve them alone
as an appetizer or over hot cooked
rice as a main dish.
LILY JULOW LAWRENCEVILLE, GA
PREP: 35 MIN. BAKE: 15 MIN.
MAKES: 3
/
DOZEN

/
lb. uncooked small shrimp,
peeled, deveined and chopped

/
cup soft bread crumbs
4 bacon strips, finely chopped
1 Tbsp. stone-ground mustard
1
/
tsp. liquid smoke, optional
1
/
tsp. smoked paprika
1 tsp. salt
1 garlic clove, minced

/
tsp. dried oregano

/
to 1 tsp. hot pepper sauce

/
tsp. onion powder
1 lb. ground pork
GLAZE

/
cup packed brown sugar

/
cup cider vinegar
4 tsp. stone-ground mustard
bowl, combine the first 12 ingredients.
Add pork; mix lightly but thoroughly.
With wet hands, shape mixture into
1-in. balls.
2. Place meatballs on a greased
rack in a shallow baking pan. Bake
14-17 minutes or until meatballs
are cooked through. Drain them
on paper towels.
3. Meanwhile, in a skillet, mix glaze
ingredients. Add meatballs; cook
over medium heat 8-10 minutes or
until meatballs are glazed and heated
through, stirring occasionally.
carb., trace fiber, 4g pro.
Spicy Shrimp
& Crab Cocktail
I dont usually like radishes, but I love
them in this shrimp cocktail. Serve it
straight up, with tortilla chips or on a
bed of butter lettuce. Tip: Zing Zang
Bloody Mary mix works just as well as
spicy V8. Enjoy.
HEIDI KNAAK LIBERTY, MO
PREP: 25 MIN. + CHILLING
MAKES: 12 SERVINGS (/
CUP EACH)
2 medium cucumbers, peeled,
seeded and chopped
8 radishes, halved and thinly sliced
(about 2 cups)
2 cups spicy hot V8 juice
1 cup Clamato juice

/
cup finely chopped red onion

/
cup ketchup
5 jalapeno peppers, seeded
and finely chopped

/
cup coarsely chopped
fresh cilantro

/
tsp. salt
1 lb. peeled and deveined
cooked small shrimp
1 lb. lump crabmeat, drained
2 medium-size ripe avocados,
peeled and cubed
1. Mix the first 10 ingredients in
a large bowl. Gently fold in shrimp,
crab and avocados.
2. Refrigerate, covered, at least
2 hours or until cold. Serve in
martini glasses or small bowls.
This is my rendition of
classic Mexican shrimp
cocktail. I seed the
cucumbers and might add
fresh diced tomatoes. I
sometimes serve it with buttery crackers.
HEIDI KNAAK

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Christmas Tree
Veggie Tray!
Arrange sugar
snap peas or crunchy sliced
green peppers in a Christmas
tree shape. Use baby carrots
to create the trunk and juicy
red and yellow tomatoes
as ornaments.
Sams Club
buyers work
closely with trusted farmers
to bring you exceptional
vegetables, making them
the perfect complement
to your homemade dips.
Simple Salmon Dip
This is my go-to dip recipe for every
occasion. The secret is the green
chiliesthey add just enough heat.
SUSAN JORDAN DENVER, CO
MAKES: 1
/
CUPS
1 pkg. (8 oz.) reduced-fat
cream cheese
2 Tbsp. canned chopped
green chilies
1
/
tsp. lemon juice
2 green onions, chopped, divided
2 oz. smoked salmon fillet
Assorted crackers or toasted
French bread baguette slices
Tuscan Sausage & Bean Dip
After trying a wicked-
good Mexican dip,
I switched it up.
Take this spinoff to
a partyno one will
bring anything like it.
MANDY RIVERS LEXINGTON, SC
CUP EACH)
1 lb. bulk hot Italian sausage
1 medium onion, finely chopped

/
cup dry white wine or
chicken broth

/
tsp. dried oregano

/
tsp. salt

/
tsp. dried thyme
softened
1 pkg. (6 oz.) fresh baby spinach,
coarsely chopped
1 can (15 oz.) white kidney
or cannellini beans, rinsed
and drained
1 cup chopped seeded tomatoes
1 cup (4 oz.) shredded part-skim
mozzarella cheese

/
Assorted crackers or toasted
French bread baguette slices
skillet, cook sausage, onion and garlic
over medium heat until sausage
is no longer pink, breaking up
sausage into crumbles; drain.
Stir in wine, oregano, salt and
thyme. Bring to a boil; cook until
liquid is almost evaporated.
2. Add cream cheese; stir until
melted. Stir in spinach, beans
and tomatoes; cook and stir until
spinach is wilted. Transfer to a
greased 8-in.-square or 1-qt.
baking dish. Sprinkle with cheeses.
3. Bake 20-25 minutes or until
bubbly. Serve with crackers.
1. In a small bowl, mix cream cheese,
green chilies, lemon juice and half of
the green onions. Flake salmon into
small pieces; stir into cream cheese
mixture. Refrigerate, covered, at
least 2 hours before serving.
2. Top dip with remaining green
onion. Serve with crackers.
PER (3-TBSP.) SERVING 107 cal., 8g fat
(5g sat. fat), 29mg chol., 246mg
sodium, 2g carb., trace fiber, 6g pro.
Simple
Salmon Dip
Tuscan Sausage
& Bean Dip

A Better
Burger
The secret
to delicious burgers and
sliders is the ingredients.
Sams Club offers Angus
Ground Chuck that is
ground fresh daily for
consistent taste and
texture. For extra flavor,
top with a thick slice of
aged Black Diamond

Double Smoked Cheddar
from Sams Club.
Cheddar & Onion
Beef Sliders
I threw a casual party with a bunch
of friends and these sliders were a
definite hit. They also make an easy,
not-too-heavy supper.
KIRK BROOKS TUCSON, AZ
PREP: 1
/
HOURS COOK: 10 MIN.
MAKES: 8 SERVINGS

/
cup butter, cubed
1 medium red onion,
halved and thinly sliced
2
/
tsp. Montreal steak
seasoning, divided
1 cup dry red wine
1 lb. ground beef
2 slices cheddar cheese,
quartered
8 dinner rolls, split
1. In a skillet, heat butter over
medium heat. Add onion and
tsp. steak seasoning; cook and
stir 6-8 minutes. Reduce heat to
medium-low; cook 40 minutes or
until deep golden brown, stirring
occasionally. Add wine; cook until
liquid is almost evaporated.
2. In a small bowl, combine beef and
remaining steak seasoning, mixing
lightly but thoroughly. Shape into
eight -in.-thick patties.
3. In a large nonstick skillet,
cook burgers over medium heat
3-4 minutes on each side or until
a thermometer reads 160; top with
cheese during the last 1-2 minutes of
cooking. Serve on rolls; top with onion.
Cheddar & Onion
Beef Sliders
These sliders are really best for a
party if you make them fresh just
before guests arrive, so that theyre
warm and juicy when you take a bite.
KIRK BROOKS

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Crab Rangoon Cheese Ball
My whole family loves
crab rangoon, so I
wanted a healthier
versionno deep
frying! Word of
advice: Make a double
batch. This wont last long.
BRIDGET MOONEY CHICAGO, IL
PREP: 20 MIN. + CHILLING BAKE: 10 MIN.
MAKES: 16 SERVINGS
1 pkg. (8 oz.) reduced-fat
cream cheese
1 cup (4 oz.) shredded reduced-fat
cheddar cheese
1 can (6 oz.) lump crabmeat,
drained, or 6 oz. imitation
crabmeat, chopped
3 Tbsp. minced fresh chives
24 wonton wrappers
Cooking spray
1 tsp. sesame seeds

/
tsp. salt

/
tsp. pepper
cheese, cheddar cheese, garlic and
Worcestershire sauce until blended.
Stir in crab. Shape mixture into a
ball; coat with chives. Wrap in plastic
wrap; refrigerate at least 1 hour.
2. Preheat oven to 350. Cut wonton
wrappers in half; arrange in a single
layer on ungreased baking sheets.
Spritz with cooking spray; sprinkle
with sesame seeds, salt and pepper.
Bake 5-7 minutes or until golden
brown. Cool on wire racks. Serve
cheese ball with wonton chips.
Mushroom & Leek Strudel
This elegant hors doeuvre is almost
effortless. Use fresh herbs if possible,
and feel free to use whole-wheat phyllo.
LISA DIEHL EDINA, MN
PREP: 50 MIN. + COOLING BAKE: 20 MIN.
MAKES: 2 STRUDELS (12 SLICES EACH)
2 Tbsp. butter, divided
2 lbs. fresh mushrooms,
finely chopped, divided
1 medium leek (white portion
only), chopped, divided

/
cup white wine

/
cup heavy whipping cream
1 Tbsp. minced fresh thyme
or 1 tsp. dried thyme

/
tsp. salt

/
tsp. pepper
ASSEMBLY
12 sheets phyllo dough (14x9 in.)

/
cup butter, melted
4 Tbsp. grated Parmesan cheese,
divided
1. In a large skillet, heat 1 Tbsp.
butter over medium-high heat. Add
half of the mushrooms and leek; cook
and stir until mushrooms are lightly
browned and leek is tender; remove
from pan. Repeat with remaining
butter, mushrooms and leek, adding
garlic during the last minute of
cooking. Return all to pan.
2. Stir in wine and cream; cook
1-2 minutes or until liquid is almost
evaporated. Stir in herbs, salt and
pepper. Remove from pan; cool
mixture completely.
3. Preheat oven to 375. Place
one sheet of phyllo dough on a
work surface; brush with butter.
Layer with five additional phyllo
sheets, brushing each layer. (Keep
remaining phyllo covered with
plastic wrap and a damp towel to
prevent it from drying out.)
4. Spoon half of the mushroom
mixture down the center third
of the phyllo dough to within 1 in.
of the ends. Sprinkle filling with
2 Tbsp. cheese. Fold up short sides
to enclose filling. Roll up jelly-roll
style, starting with a long side.
5. Transfer to a parchment paper-
lined 15x10x1-in. baking pan, seam
side down. Brush with additional
butter. Repeat with remaining
ingredients. Bake 18-22 minutes
or until golden brown.
6. Cut into slices. Serve warm.

Mushroom
& Leek Strudel
Crab Rangoon
Cheese Ball

48 december 2013 GET MORE! Find recipes perfect for holiday parties at tasteofhome.com/appetizers.
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Bacon-Wrapped
Sweet Potato Bites
After making little
bacon-wrapped
sausages for years,
I needed a change.
I had an extra sweet
potato and half a
package of bacon on hand, so I put
on my thinking cap and came up with
these bite-sized treats.
KELLY WILLIAMS FORKED RIVER, NJ
MAKES: ABOUT 2
/
DOZEN

/
cup butter, melted

/
tsp. salt

/
tsp. cayenne pepper

/
tsp. ground cinnamon
2 large sweet potatoes
(about 1
/
lbs.), peeled
and cut into 1-in. cubes
1 lb. bacon strips, halved

/
Maple syrup, warmed
bowl, mix butter and seasonings.
Add sweet potatoes and toss to coat.
2. Wrap one piece bacon around
each sweet potato cube; secure with
a toothpick. Dip each side in brown
sugar. Place on a parchment paper-
lined 15x10x1-in. baking pan.
bacon is crisp and sweet potato is
tender. Serve with maple syrup.
carb., trace fiber, 2g pro. P
Try different cheeses, fruits and crackers, all available in club.
Ilchester Stilton with Cranberriescreamy and mild
with tart cranberries
Smoked Goudarich, smooth and smoky
Sweet Cheddar Ballyshannonsweet and creamy
Artisan Fresh
Baguette (toasted)

Ready-to-eat smoked salmon
Holiday
Cheese Platter
You can make
a quick gourmet cheese
platter with just a few great
ingredients from Sams Club.
The possibilities are endless.

december 2013 49
Readers are crazy for the latest in holiday wrappingthe edible kind, that is.
Check out 10 new ways to make anything better. The only paper you need? Napkins.
Makin Bacon
THE TASTY 10
GET MORE! From apps to salads, find more ways to use bacon at tasteofhome.com/top10bacon.
1 Dried apricots wrapped in bacon, baked at 350 for
about half an hour (turn after 20 minutes). Meanwhile,
make a dipping sauce from one jar plum jam and soy sauce
to taste. Stir over medium-low heat till melted.
MARY ALBARINO CORNWALL, NY
2 Marinated bites of venison or chicken tenderloins
wrapped in bacon, cooked on the grill!
JERI HUNT MIDLAND, MI
3 Stuff a whole jalapeno with cream cheese and a
Litl Smokies link, then wrap in thick-cut bacon and grill.
WENDY MATHIS TAYLOR EULESS, TX
4 I make a yummy meatloaf wrapped in bacon, but you
can use the same recipe for appetizer meatballs.
And whip up a sweet BBQ sauce for a dip or topping!
STEPHANIE PROCTOR OSBELT ROCHESTER, NY
5 Take a cue from my daughter-in-law and wrap pineapple
chunks in bacon, brush with pineapple juice and brown
sugar, then bake. You cant eat only one!
BOBBI FRAZIER RAY MARYSVILLE, OH
6 Pecan-stuffed dates, surrounded by bacon, of course.
MERRITT MCNABB DILL ERIE, PA
7 Bacon-wrapped red potato wedges served with a side
of sour cream for dipping.
BETH PERRY SAMMONS REGISTER, GA
8 Sounds crazy, but bacon-wrapped dill pickles are amazing.
Cut each dill spear in thirds and wrap with
1
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3 to
1
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2 piece of
bacon. Bake for about 20 minutes at 375. Wow!
TIMOTHY AND SUSAN HALL ST. THOMAS, USVI
9 Bacon-wrapped asparagus on the grill with lemon zest,
salt, pepper and maple syrup!
CARLA GARGUS PHERIGO MANITO, IL
10 Shrimp stuffed with Monterey Jack cheese
and wrapped in bacon. Yum, yum.
BARBARA LINKEL SHEAR AUGUSTA, GA

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Feast your eyes on a nostalgic Christmas dinner that
uses ingredients you can count on one hand. Believe.
Salt-Encrusted
Prime Rib
HOLIDAY
five-ingredient
Caesar Salad
in Peppered
Parmesan Bowls

Salt-Encrusted Prime Rib
Restaurants have nothing on this
recipe. For a true meat lover, its very
easy, and the results are beyond belief.
ROGER BOWLDS BAKERSFIELD, CA
PREP: 15 MIN.
BAKE: 2
/
HOURS + STANDING
MAKES: 10 SERVINGS
1 box (3 lbs.) kosher salt
(about 6 cups), divided
1 bone-in beef rib roast (6 to 8 lbs.)
3 Tbsp. Worcestershire sauce
2 Tbsp. cracked black pepper
2 tsp. garlic powder

/
cup water
1. Preheat oven to 450. Line a
shallow roasting pan with heavy-
duty foil. Place 3 cups salt on foil,
spreading to form a -in. layer.
2. Brush roast with Worcestershire
sauce; sprinkle with pepper and
garlic powder. Place roast on layer of
salt, fat side up. In a small bowl, mix
water and remaining salt (mixture
should be just moist enough to pack).
Beginning at the base of the roast,
press salt mixture onto the sides
and top of roast.
3. Roast 15 minutes. Reduce oven
setting to 325. Roast 2 to 2 hours
or until a thermometer reaches 130
for medium-rare; 145 for medium.
(Temperature of roast will continue
to rise about 15 upon standing.)
Let stand 20 minutes.
4. Remove and discard salt crust;
brush away any remaining salt.
Carve roast into slices.
PER SERVING 325 cal., 18g fat (7 g sat.
fat), 107 mg chol., 900 mg sodium, 2g
Caesar Salad in Peppered
Parmesan Bowls
This salad looks impressive but is a
cinch to make. I wont tell if you dont.
MELISSA WILKES ST. AUGUSTINE, FL
PREP: 20 MIN.
COOK: 15 MIN.
MAKES: 8 SERVINGS
2 cups shredded
Parmesan cheese

/
tsp. coarsely ground pepper
2 romaine hearts, cut
into bite-size pieces
(about 6 cups)
1 cup grape tomatoes, halved

/
cup Caesar salad croutons,
slightly crushed

/
cup creamy Caesar salad
dressing
1. In a small bowl, toss cheese with
pepper. Heat a small nonstick skillet
over medium heat. Evenly sprinkle
cup cheese mixture into pan to
form a 6-in. circle; cook, uncovered,
1-2 minutes or until bubbly and edges
are golden brown. Remove pan from
heat; let stand 15 seconds.
2. Using a spatula, carefully remove
cheese and immediately drape
over an inverted 4-oz. ramekin;
press gently to form a bowl. Cool
completely. Repeat with remaining
cheese, making eight bowls.
3. In a large bowl, combine romaine,
grape tomatoes and croutons.
Just before serving, drizzle with
dressing and toss to coat. Serve in
Parmesan bowls.
Flavorful Cut for Your Favorite Recipes
For a great-tasting main dish, try Sams Club
USDA
Choice Boneless Beef Ribeye Roast. Cut fresh daily,
it contains rich marbling for superior texture and avor. Five to
6 pounds serves 10 guests.
Time-Saving Tip Warm bread is a delicious addition to any
dinner. Artisan Fresh
Herb and Garlic Focaccia loaf from

Sams Club is easy to pull apart and is ready to eat. Its a simple
way to get just-baked taste without the hassle.

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Thyme-Roasted
Carrots
EAT SMART FAST FIX
Garlic Mashed Rutabagas
& Potatoes
My family absolutely loves mashed
potatoes. I wanted to add rutabagas
and make it lighter. Use chicken broth
instead of water for even more flavor.
ROSEMARY TATUM STERLINGTON, LA
START TO FINISH: 30 MIN.
MAKES: 8 SERVINGS
4 medium potatoes, peeled
and cubed (about 4 cups)
EAT SMART FAST FIX
Thyme-Roasted Carrots
Cutting the carrots lengthwise gives
them a special look.
DEIRDRE COX KANSAS CITY, KS
MAKES: ABOUT 12 SERVINGS
(2 CARROT HALVES EACH)
3 lbs. medium carrots,
halved lengthwise
2 Tbsp. canola oil
1 Tbsp. honey
1 tsp. salt
Preheat oven to 400. Divide carrots
between two greased 15x10x1-in.
baking pans. In a bowl, mix thyme,
oil, honey and salt; brush over carrots.
Roast 20-25 minutes or until tender.
PER SERVING 73 cal., 3g fat (trace sat.
fat), 0 chol., 275mg sodium, 12g carb.,
3g fiber, 1g pro. Diabetic Exchanges:
1 vegetable, starch, fat.
2 medium rutabagas, peeled
and cubed (about 5 cups)
2 garlic cloves, peeled
2 Tbsp. butter
1 tsp. salt

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tsp. pepper

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to
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cup warm buttermilk
1. Place potatoes, rutabagas and
garlic in a Dutch oven; add water to
cover. Bring to a boil. Reduce heat;
cook, uncovered, 15-20 minutes or
until tender.
2. Drain; return to pan. Mash
potatoes and rutabagas, gradually
adding butter, salt, pepper and
enough of the warm buttermilk to
reach desired consistency.
Garlic
Mashed
Rutabagas
& Potatoes
Roasted Garlic Green
Beans with Cashews

december 2013 53 GET MORE! Create fabulous food with five ingredients. Go to tasteofhome.com/5ingredient.
Raspberry Swirled
Cheesecake Pie
You can use any fruit pie filling for
this dessert, but raspberry is our
familys first choice.
PEGGY GRIFFIN ELBA, NE
PREP: 15 MIN.
BAKE: 35 MIN. + CHILLING
MAKES: 8 SERVINGS
softened

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cup sugar
2 eggs, lightly beaten
1 graham cracker crust (9 in.)
1 can (21 oz.) raspberry pie filling,
divided
EAT SMART
Roasted Garlic
Green Beans with Cashews
This recipe, one of my many experiments,
has been a favorite of my familys. The
roasted garlic is mild and adds a rich,
buttery taste to the beans.
VIRGINIA STURM SAN FRANCISCO, CA
PREP: 40 MIN. COOK: 15 MIN.
MAKES: 8 SERVINGS
10 garlic cloves, unpeeled
2 tsp. plus
/
cup olive oil, divided
2 lbs. fresh green beans, trimmed
1 cup water
1 cup lightly salted cashews,
coarsely chopped

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tsp. salt

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tsp. pepper
1. Preheat oven to 375. Cut stem
ends off unpeeled garlic cloves.
Place cloves on a piece of foil. Drizzle
with 2 tsp. oil; wrap in foil. Bake
25-30 minutes or until cloves are
soft. Unwrap and cool slightly.
Squeeze garlic from skins; mash
with a fork to form a paste.
2. In a Dutch oven, heat remaining
oil over medium-high heat. Add
green beans and garlic; cook and
stir 2-3 minutes. Add water; bring
to a boil. Reduce heat; simmer,
uncovered, 7-10 minutes or until
beans are crisp-tender and water
is almost evaporated, stirring
occasionally. Add cashews, salt
and pepper; toss to combine.
4g fiber, 6g pro.
bowl, beat cream cheese and sugar
until smooth. Add eggs; beat on low
speed just until blended. Pour into
crust. Drop cup pie filling by
tablespoonfuls over batter. Cut
through batter with a knife to swirl.
filling is set. Transfer remaining
raspberry filling to a covered
container; refrigerate until serving.
3. Cool pie 1 hour on a wire rack.
Refrigerate at least 2 hours, covering
after completely cooled. Serve with
reserved filling.
carb., 2g fiber, 5g pro. P
Raspberry Swirled
Cheesecake Pie
This easy cheesecake
pie was my dads
favorite dessert. He
is gone now but I still
remember his smile
every time I make it
for friends or family.
This sweet recipe
really is a lovingand
simpleway to get to
any mans heart!
PEGGY GRIFFIN

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My sons have huge appetites, and
they love eggs Benedict. But eggs
Benedict on Christmas morning with
family underfoot, tossing wrapping paper?
Luckily, we can pop this casserole in the oven
and open presents in our pjs. SANDIE HEINDEL
Eggs Benedict
Casserole
Sandie Heindel
Liberty, MO
Make way, visions of sugarplums. Dream
of these warm, home-for-the-holidays
breakfast recipes from good cooks who
know how to start the festivities early.
Wake-Up
Wonderland

Gingerbread
Scones
Eggs Benedict Casserole
This overnight breakfast bake is as
special as traditional eggs Benedict
but makes your morning easier.
SANDIE HEINDEL LIBERTY, MO
/
CUPS SAUCE)
12 oz. Canadian bacon, chopped
6 English muffins, split and cut
into 1-in. pieces
8 eggs
2 cups 2% milk
1 tsp. onion powder

/
tsp. paprika
HOLLANDAISE SAUCE
4 egg yolks

/
2 Tbsp. lemon juice
1 tsp. Dijon mustard

/
cup butter, melted
1. Place half of the Canadian bacon
in a greased 3-qt. or 13x9-in. baking
dish; top with English muffins and
remaining Canadian bacon. In a
large bowl, whisk the eggs, milk
and onion powder; pour over the top.
Refrigerate, covered, overnight.
2. Preheat oven to 375. Remove
casserole from refrigerator while
oven heats. Sprinkle top with paprika.
Bake, covered, 35 minutes. Uncover;
bake 10-15 minutes or until a knife
inserted near center comes out clean.
3. In top of a double boiler or a metal
bowl over simmering water, whisk
egg yolks, cream, lemon juice and
mustard until blended; cook until
mixture is just thick enough to coat
a metal spoon and temperature
reaches 160, whisking constantly.
Reduce heat to very low. Very slowly
drizzle in warm melted butter,
whisking constantly. Serve the
hollandaise sauce immediately with
the breakfast casserole.
Gingerbread Scones
These moist scones gingerbread
flavor makes them just right to serve
at Christmastime. Of course, they go
great with a cozy, hand-warming drink.
DAVID BOSTEDT ZEPHYRHILLS, FL
MAKES: 1 DOZEN
2 cups all-purpose flour
3 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. ground ginger

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tsp. salt

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tsp. baking soda

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cup cold butter, cubed

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cup molasses

/
cup milk
1 egg, separated
Coarse sugar
1. Preheat oven to 400. In a
large bowl, whisk flour, brown
sugar, baking powder, ginger, salt,
baking soda and cinnamon. Cut
in butter until mixture resembles
coarse crumbs. In another bowl,
whisk molasses, milk and egg yolk
until blended; stir into crumb
mixture just until moistened.
2. Turn onto a lightly floured
surface; knead gently 6-8 times.
Pat into an 8-in. circle. Cut into
12 wedges. Place wedges 1 in. apart
on a greased baking sheet.
3. In a bowl, beat egg white until
frothy; brush over scones. Sprinkle
with sugar. Bake 12-15 minutes or
until golden brown.

Breakfast Sausage Patties
Buttermilk makes these pork patties
practically melt in your mouth, and
the blend of seasonings gives them
awesome flavor.
HARVEY KEENEY MANDAN, ND
PREP: 30 MIN. COOK: 10 MIN./BATCH
MAKES: 20 PATTIES

/
cup buttermilk
2
/
tsp. kosher salt
1
/
tsp. rubbed sage
1
/
tsp. brown sugar
1
/
tsp. pepper

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tsp. dried marjoram

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tsp. dried savory

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tsp. cayenne pepper

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tsp. ground nutmeg
2
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lbs. ground pork
1. In a large bowl, combine
buttermilk and seasonings. Add
pork; mix lightly but thoroughly.
Shape into twenty 3-in. patties.
2. In a large skillet coated with
cooking spray, cook patties in batches
over medium heat 5-6 minutes on
each side or until a thermometer
reads 160. Remove to paper towels
to drain.
EAT SMART FAST FIX
Citrus Melon Mingle
Fresh fruits are pretty incredible
on their own. I simply add mint and
honey to make this dish irresistible.
DORIS HEATH FRANKLIN, NC
MAKES: 8 SERVINGS
1
/
cups cubed cantaloupe
1
/
cups cubed honeydew
2 medium grapefruit,
peeled and sectioned
2 medium navel oranges,
peeled and sectioned
2 firm bananas, sliced
1 can (8 oz.) unsweetened
pineapple chunks, undrained

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cup orange juice
2 Tbsp. honey
1 Tbsp. minced fresh mint
or 1 tsp. dried mint
1 tsp. minced fresh gingerroot
In a large bowl, combine all
ingredients, tossing them lightly.
Refrigerate, covered, until serving.
PER SERVING 125 cal., trace fat
(trace sat. fat), 0 chol., 10mg
sodium, 31g carb., 3g fiber, 2g pro.
Diabetic Exchange: 2 fruit.
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Citrus Melon
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Breakfast
Sausage Patties

FAST FIX

Black Forest Waffles
Dark chocolate, cherries and cream
put these waffles over the top. Serve
them for dessert, too.
EDITH JOHNSON FRUITA, CO
MAKES: 5 WAFFLES
1 cup heavy whipping cream
3 Tbsp. confectioners sugar
2 oz. unsweetened chocolate,
chopped
3 Tbsp. shortening
1
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6 Tbsp. sugar
1 Tbsp. baking powder

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tsp. salt
2 eggs, separated
1 cup milk
1 can (21 oz.) cherry pie filling
Chocolate sprinkles or fresh
mint, optional
1. In a small bowl, beat cream until it
begins to thicken. Add confectioners
sugar; beat until soft peaks form.
Refrigerate until serving.
2. In a microwave, melt chocolate
and shortening; stir until smooth.
Cool slightly. In a large bowl, whisk
flour, sugar, baking powder and salt.
In another bowl, whisk egg yolks and
milk until blended. Stir in chocolate
mixture. Add to dry ingredients; stir
just until moistened.
3. In a clean bowl, beat egg whites
until stiff but not dry. Fold into
batter. Bake in a preheated waffle
iron according to manufacturers
directions; keep warm.
4. Serve with whipped cream and
pie filling. If desired, top with
chocolate sprinkles.
Black Forest
Waffles
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Golden Danish Twists
These pretty rolls have a rich
filling, crunchy almonds and sweet,
lemony icing. My family loves them
for breakfast on holiday mornings.
ANNIE DE LA HOZ DELTA, CO
PREP: 1
/
HOURS + RISING BAKE: 15 MIN.
MAKES: 3 DOZEN
2 pkg. (/
oz. each) active dry yeast

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cup warm water (110 to 115)
1 cup canned pumpkin
1 cup warm 2% milk (110 to 115)
2 eggs

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cup sugar

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cup butter, softened
3 tsp. salt
6 to 6
/
cups all-purpose flour
FILLING
2 pkg. (8 oz. each) cream cheese,
softened

/
cup confectioners sugar

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2 tsp. grated lemon peel
1 tsp. vanilla extract
ICING

/
cup butter, cubed
2 Tbsp. all-purpose flour

/
cup lemon juice
2
/
cups confectioners sugar
1 Tbsp. grated lemon peel

/
cup sliced almonds
1. In a small bowl, dissolve yeast in
warm water. In a large bowl, combine
pumpkin, milk, eggs, sugar, butter,
salt, yeast mixture and 3 cups flour;
beat on medium speed until smooth.
Stir in enough remaining flour to
make a soft dough.
2. Turn dough onto a floured
surface; knead until smooth and
elastic, about 6-8 minutes. Place
in a greased bowl, turning once to
grease the top. Cover with plastic
wrap and let rise in a warm place
until doubled, about 1 hour.
3. For filling, in a small bowl, beat
cream cheese and confectioners
sugar until smooth. Gradually beat
in cream, lemon peel and vanilla.
4. Punch down dough. Turn onto a
lightly floured surface. Divide dough
in half. Roll one portion into an
18x12-in. rectangle. Spread half of
the filling lengthwise down half of
the dough to within in. of edges.
Fold dough over filling; seal edges.
Cut into eighteen 1-in. strips. Twist
and loosely coil each strip. Tuck
end under; pinch to seal.
5. Place 2 in. apart on greased
baking sheets. Cover with kitchen
towels; let rise in a warm place until
doubled, about 30 minutes. Repeat
with remaining dough and filling.
6. Preheat oven to 375. Bake twists
12-15 minutes or until golden brown.
Remove to wire racks.
7. For icing, in a large saucepan,
melt butter. Stir in flour until
smooth. Stir in lemon juice. Bring to a
boil; cook and stir 2 minutes or until
mixture is thickened. Remove from
heat. Stir in confectioners sugar and
lemon peel until blended. Drizzle
over warm twists. Sprinkle with
almonds. Refrigerate leftovers.
We celebrate three
cultural traditions in
our family: Mexican,
Spanish and American.
Wed make these sweet
breads with the kids to
enjoy after opening
gifts. I think the aroma
of holiday goodies
wafting though the
house always brings
out love and smiles
(ever notice that?).
ANNIE DE LA HOZ
Golden Danish Twists
Annie De La Hoz | Delta, CO

59 december 2013 GET MORE! Find favorite Christmas morning recipes at tasteofhome.com/christmasbreakfast.
Caramelized
Ham & Swiss Buns
My next-door neighbor shared her
version of this recipe with me. You can
make it ahead and bake it quickly when
company arrives. Ham and cheese,
horseradish and brown sugar make
for one delicious combo.
IRIS WEIHEMULLER BAXTER, MN
MAKES: 1 DOZEN
1 pkg. (12 oz.) Hawaiian sweet
rolls, split

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cup horseradish sauce
12 slices deli ham
6 slices Swiss cheese, halved

/
cup butter, cubed
2 Tbsp. finely chopped onion
2 Tbsp. brown sugar
1 Tbsp. spicy brown mustard
2 tsp. poppy seeds
1
/
tsp. Worcestershire sauce

/
tsp. garlic powder
1. Spread roll bottoms with
horseradish sauce. Layer with
ham and cheese; replace tops.
Arrange in a single layer in a
greased 9-in.-square baking pan.
2. In a small skillet, heat butter
over medium-high heat. Add onion;
cook and stir 1-2 minutes or until
tender. Stir in brown sugar, mustard,
poppy seeds, Worcestershire sauce
and garlic powder. Pour over rolls.
Refrigerate, covered, several hours
or overnight.
3. Preheat oven to 350. Bake,
covered, 25 minutes. Bake,
uncovered, 5-10 minutes longer
or until golden brown.
carb., 1g fiber, 11g pro. P
Caramelized
Ham & Swiss Buns
Iris Weihemuller
Baxter, MN
Get ready for an all-American holiday.
Across the country, home cooks
are sharing the loveand recipes
that make holiday mornings so
bright. Amid the presents, stockings
and family traditions, there are plenty
of cookies, casseroles and cozy cakes
to feed the whole crew. Find regional
favorites such as Southern Eggs and
Biscuits, Swedish Pancakes, Huevos
Rancheros with Tomatillo Sauce
and hundreds more in Recipes
Across America, Taste of Home
readers tribute to our nations
amazing history of recipes and
stories. This collection of must-have
recipes is in bookstores and at
tasteofhome.com/america.
Recipes Across
AMERICA

A lot can go wrong
during the holidays.
This recipe wont.

2013 KRAFT FOODS GROUP INC.
Pierce cake with skewer at 1/2-inch intervals, poking skewer through
cake to bottom of pan.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely
dissolved. Stir in cold water; spoon over cake. Refrigerate 1 hour.
Meanwhile, make curls from semi-sweet chocolate.
Invert cake onto platter. Cut cake horizontally in half. Spread bottom
half of cake with 1/3 cup COOL WHIP; cover with 1 cup pie filling and top
cake layer. Frost cake with remaining COOL WHIP. Garnish with remaining
pie filling and chocolate curls.
3
2
1
PREP: 20 min. MAKES: 12 servings
2 cups thawed
Whipped Topping, divided
1 loaf (16 oz.) frozen pound cake
thawed, room temperature
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
1 oz. Semi-Sweet Chocolate
1-1/2 cups cherry pie filling, divided
1
-
2
-
3 Cherry Poke Cake
Just one of 11 easy holiday recipes available at Jello.com/Recipes

Say yes to all those invites. Bring that
dish to pass. H
om
e cooks share the
secret to m
aking m
erry the w
hole
season. Its called a party in a pan!
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Best Lasagna
Nikkis Perfect Pastitsio
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Best Lasagna
For a casual holiday meal, you cant go
wrong sharing this rich, meaty lasagna.
My grown sons and daughter-in-law still
request it for their birthdays, too.
PAM THOMPSON GIRARD, IL
PREP: 1 HOUR
BAKE: 50 MIN. + STANDING
MAKES: 12 SERVINGS
9 lasagna noodles
1
/
lbs. bulk Italian sausage

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lb. ground beef
1 medium onion, diced
1
2
3
Nikkis Perfect Pastitsio
My mother used to work so hard in the
kitchen to make this classic Greek dish,
and the results were always well worth
her effort. My recipe for pastitsio is
easier but is every bit as great as Moms.
NIKKI TSANGARIS WESTFIELD, IN
MAKES: 12 SERVINGS
2
/
cups uncooked penne pasta
2 Tbsp. butter, melted
1 cup grated Parmesan cheese
1
/
lbs. ground sirloin
1 can (15 oz.) tomato sauce

/
tsp. salt

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1 cup shredded Parmesan cheese,
divided
BECHAMEL SAUCE

/
cup butter, cubed

/

/
tsp. salt

/
tsp. pepper
4 cups 2% milk
2 eggs
1. Cook pasta according to
package directions; drain. Toss
with butter; add grated Parmesan
cheese. Transfer to a greased
13x9-in. baking dish.
skillet, cook beef and onion over
medium heat 8-10 minutes or until
beef is no longer pink, breaking beef
into crumbles; drain. Add garlic;
cook 2 minutes longer. Stir in
tomato sauce, salt and cinnamon;
heat through. Spoon over pasta.
Sprinkle with cup shredded
Parmesan cheese.
3. In a large saucepan, melt butter.
Stir in flour, salt and pepper until
smooth; gradually add milk. Bring
to a boil; cook and stir 1-2 minutes
or until thickened.
4. In a small bowl, whisk a small
amount of hot mixture into
eggs; return all to pan, whisking
constantly. Bring to a gentle boil;
cook and stir 2 minutes. Pour
over beef mixture. Sprinkle with
remaining cheese.
5. Bake, covered, 20 minutes.
Bake, uncovered, 30-40 minutes
longer or until golden brown.
PER SERVING 332 cal., 18g fat (10g
sat. fat), 98mg chol., 718mg sodium,
2 cans (one 28 oz., one 15 oz.)
crushed tomatoes
2 cans (6 oz. each) tomato paste

/
cup water
2 to 3 Tbsp. sugar
3 Tbsp. plus
/
cup minced
fresh parsley, divided
2 tsp. dried basil

/
tsp. fennel seed

/
tsp. salt, divided

/
tsp. coarsely ground pepper
1 carton (15 oz.) ricotta cheese
4 cups (16 oz.) shredded part-skim
mozzarella cheese

/
cup grated Parmesan cheese
1. Cook noodles according to package
directions; drain. In a Dutch oven,
cook sausage, beef and onion over
medium heat 8-10 minutes or until
meat is no longer pink, breaking up
meat into crumbles. Add garlic; cook
1 minute longer. Drain.
2. Stir in crushed tomatoes, tomato
paste, water, sugar, 3 Tbsp. parsley,
basil, fennel seed, tsp. salt and
pepper; bring to a boil. Reduce heat;
simmer, uncovered, 30 minutes,
stirring occasionally.
3. In a small bowl, mix egg, ricotta
cheese, and the remaining parsley
and salt.
4. Preheat oven to 375. Spread
2 cups meat sauce into an ungreased
13x9-in. baking dish. Layer with
three noodles and a third of the
ricotta mixture. Sprinkle with 1 cup
mozzarella cheese and 2 Tbsp.
Parmesan cheese. Repeat layers
twice. Top with remaining meat
sauce and cheeses (dish will be full).
5. Bake, covered, 25 minutes. Bake,
uncovered, 25 minutes longer or
until bubbly. Let stand 15 minutes
before serving.
sat. fat), 109mg chol., 1,013mg sodium,
For every family gathering, everyone
always asks me to bring my pastitsio.
Even though my version is a bit lighter
than my mothers, the family loves it
just the same. NIKKI TSANGARIS
House Warmers

UNEXPECTED GIFTS FOR GRACIOUS PARTY HOSTS
1

Serve your potluck pie with comfy mittens.
2

Wrap a casserole in a snuggly scarf.
3

Stuff spoons and servers in a stocking.

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Shrimp Enchiladas
with Green Sauce
I started making
these enchiladas
last year during
Lent. The meatless
recipe lets my family
observe the season
and still eat Mexican food. When I
took them to school, my co-workers
couldnt get enough.
MARI ACEDO CHANDLER, AZ
MAKES: 8 SERVINGS
16 corn tortillas (6 in.)

/
cup plus 1 Tbsp. olive oil, divided
2 medium tomatoes, chopped
2 medium onions, finely chopped

/
tsp. ground cumin
1
/
lbs. uncooked small shrimp,
peeled and deveined
2 pkg. (10 oz. each) frozen
chopped spinach, thawed
and squeezed dry
2 cups (8 oz.) shredded part-skim
mozzarella cheese, divided
2 cans (10 oz. each) green
enchilada sauce
Fresh salsa, optional
1. Preheat oven to 350. In a skillet,
heat cup oil over medium-high
heat. In batches, fry tortillas
10 seconds on each side or until
pliable (do not allow to crisp). Drain
on paper towels. Cover with foil.
2. In a large skillet, heat remaining
oil over medium-high heat. Add
tomatoes, onions, garlic and cumin;
cook and stir 3-4 minutes or until
onions are tender. Add shrimp; cook
3-4 minutes or until shrimp turn
pink, stirring occasionally. Stir in
spinach; heat through.
3. Place cup shrimp mixture
off-center on each tortilla; top with
1 Tbsp. mozzarella cheese. Roll up
and place in a greased 13x9-in.
baking dish, seam side down. Top
with green enchilada sauce; sprinkle
with remaining cheese.
4. Bake enchiladas, uncovered,
25-30 minutes or until heated
through and cheese is melted.
Short Rib Cobbler
My familys love of two thingsbeef
stew and biscuitsinspired this recipe.
After years of making each separately,
I put biscuits on top of the stew like a
cobbler. Its as down-home as it gets.
JANINE TALLEY ORLANDO, FL
PREP: 45 MIN. BAKE: 3 HOURS
MAKES: 8 SERVINGS

/
cup plus 3 Tbsp. all-purpose
flour, divided
1
/
tsp. salt, divided

/
tsp. pepper
2 lbs. well-trimmed boneless beef
short ribs, cut into 1
/
-in. pieces
5 Tbsp. olive oil, divided
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 Tbsp. tomato paste
5 cups beef stock
1 cup dry red wine or
additional beef stock
1 tsp. poultry seasoning
1 bay leaf
1 pkg. (14 oz.) frozen pearl
onions, thawed
4 medium carrots, cut into
2-in. pieces
COBBLER TOPPING
2 cups biscuit/baking mix

/
cup 2% milk
Fresh thyme leaves
shallow bowl, mix cup flour,
tsp. salt and pepper. Dip ribs
in flour mixture to coat all sides;
shake off excess.
2. In an ovenproof Dutch oven,
heat 3 Tbsp. oil over medium heat.
Brown beef in batches. Remove
from pan.
3. In same pan, heat remaining
oil over medium heat. Add onion,
chopped carrot and celery; cook
and stir 2-3 minutes or until tender.
Add garlic; cook 1 minute. Stir in
tomato paste and remaining flour
until blended. Gradually stir in
stock and wine until smooth.
Return beef to pan; stir in poultry
seasoning, bay leaf and remaining
salt. Bring to a boil.
4. Bake, covered, 1 hours. Stir
in pearl onions and carrot pieces.
Bake, covered, 30-45 minutes longer
or until beef and onions are tender.
Skim fat and remove bay leaf.
5. In a small bowl, mix biscuit
mix and milk just until a soft dough
forms. Drop by scant cupfuls over
beef mixture. Bake, uncovered,
40-45 minutes longer or until
topping is golden brown. Sprinkle
with thyme.
Short Rib
Cobbler
Shrimp Enchiladas
with Green Sauce

GET MORE! Find potluck winners at tasteofhome.com/top10casseroles.
Italian Sausage
and Spinach Pie
My mother created this basic recipe,
and Ive added my own ingredients. The
flavors blend so well. It makes an even
heartier supper with a side of pasta.
TERESA JOHNSON PERU, IL
PREP: 25 MIN. BAKE: 50 MIN. + STANDING
MAKES: 8 SERVINGS
1 lb. bulk Italian sausage
6 eggs
2 pkg. (10 oz. each) frozen
chopped spinach, thawed
and squeezed dry
4 cups (16 oz.) shredded
mozzarella cheese
1 cup ricotta cheese

/
tsp. garlic powder

/
tsp. pepper
Pastry for double-crust pie
(9 in.)
1 Tbsp. water
1. In a large skillet, brown sausage
and onion over medium heat
6-8 minutes or until sausage is no
longer pink, breaking sausage into
crumbles; drain.
2. Separate 1 egg; reserve yolk for
brushing pastry. In a large bowl,
whisk remaining eggs and egg white.
Stir in sausage mixture, spinach,
mozzarella cheese, ricotta cheese,
garlic powder and pepper.
3. Preheat oven to 375. On a lightly
floured surface, roll one half of pastry
dough to a -in.-thick circle; transfer
to a 9-in. deep-dish pie plate. Trim
pastry even with rim. Add sausage
mixture. Roll remaining pastry
dough to a -in.-thick circle. Place
over filling. Trim, seal and flute edge.
4. In a small bowl, whisk water and
reserved egg yolk; brush over pastry.
Cut slits in top.
5. Bake 50 minutes or until golden
brown. Let stand 10 minutes.
PASTRY FOR DOUBLE-CRUST PIE (9 IN.)
Combine 2 cups all-purpose
flour and tsp. salt; cut in 1 cup
cold butter until crumbly. Gradually
add to cup ice water, tossing
with a fork until dough holds together
when pressed. Divide dough in half
and shape into disks; wrap in plastic
wrap and refrigerate 1 hour.
33g carb., 1g fiber, 28g pro. P

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holidays are better with &

#
betterwithmms

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The most wonderful time of the year calls for your jolliest
recipes. Here are the giddy goodies that always make your
nice list. Your naughty list, toobecause, hey, its Christmas!

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Gingerbread People
These soft, chewy cookies are among
my grandchildrens favorites. The kids
love to help me decorate them.
JOAN TRUAX PITTSBORO, IN
MAKES: 2
/
DOZEN
6 Tbsp. butter, softened

/
cup packed dark brown sugar

/
cup molasses
1 egg
1
/
tsp. baking powder
1
/

/
tsp. baking soda

/
tsp. salt

/
tsp. ground cloves
Royal Icing (recipe below) and
assorted candies, optional
1. In a large bowl, cream butter
and brown sugar until light and
fluffy. Beat in molasses, egg, vanilla
and lemon peel. In another bowl,
whisk flour, ginger, baking powder,
cinnamon, baking soda, salt
and cloves; gradually beat into
creamed mixture. Divide dough
in half. Shape each into a disk;
wrap in plastic wrap. Refrigerate
30 minutes or until easy to handle.
2. Preheat oven to 350. On a
lightly floured surface, roll each
portion to -in. thickness. Cut
with a floured 4-in. gingerbread
man cookie cutter.
3. Place 2 in. apart on greased
baking sheets. Bake 7-9 minutes
or until edges are firm. Remove
from pans to wire racks to cool
completely. Decorate as desired.
ROYAL ICING
In a bowl, combine 2 cups confectioners
sugar, 2 Tbsp. plus 2 tsp. water, 4 tsp.
meringue powder and tsp. cream
of tartar; beat on low speed just until
combined. Beat on high 4-5 minutes or
until stiff peaks form. If desired, tint with
food coloring and pipe with a pastry bag.
Makes 1 cup.

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Cinnamon-Walnut
Sticky Buns
The sweet honey-walnut topping and
tender texture make these sticky rolls
a surefire people pleaser.
DEBBIE BROEKER ROCKY MOUNT, MO
PREP: 1 HOUR + RISING BAKE: 30 MIN.
MAKES: 2 DOZEN
2 pkg. (/
oz. each) active dry yeast
1
/
cups warm water (110 to 115)
1 cup mashed potatoes
(without added milk and butter)

/
cup sugar

/
2 eggs
2 tsp. salt
6 to 6
/
TOPPING

/
cup butter
1 cup packed brown sugar
1 cup honey
1 tsp. ground cinnamon
1 cup chopped walnuts
FILLING

/
cup sugar
1. In a small bowl, dissolve yeast
in warm water. In a large bowl,
combine mashed potatoes, sugar,
butter, eggs, salt, yeast mixture
and 2 cups flour; beat on medium
speed until smooth. Stir in enough
remaining flour to form a soft dough.
2. Turn dough onto a floured
surface; knead until smooth and
elastic, about 6-8 minutes. Place
in a greased bowl, turning once to
grease the top. Cover with plastic
wrap and let rise in a warm place
until doubled, about 1 hour.
3. For topping, in a small saucepan,
melt butter. Stir in brown sugar,
honey and cinnamon. Divide mixture
among three greased 9-in. round
baking pans, spreading evenly.
Sprinkle with walnuts.
4. For filling, in a small bowl, mix
sugar and cinnamon. Punch down
dough. Turn onto a lightly floured
surface; divide in half. Roll one
portion into an 18x12-in. rectangle.
Brush with 1 Tbsp. melted butter
to within in. of edges; sprinkle
with cup sugar mixture.
5. Roll up jelly-roll style, starting
with a long side; pinch seam to
seal. Cut into 12 slices. Repeat
with remaining dough and filling.
Place eight slices in each pan, cut
side down. Cover with kitchen
towels; let rise until doubled, about
30 minutes. Preheat oven to 350.
golden brown. Immediately invert
onto serving plates. Serve warm.

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Deluxe Baked
Macaroni and Cheese
Ive been cooking
and baking for many
years, but Ive only
recently begun
creating my own
recipes. Adding ham
and a little Dijon mustard turned this
super creamy mac and cheese into the
ultimate comfort food.
KATHY YAROSH APOPKA, FL
MAKES: 12 SERVINGS
1 pkg. (16 oz.) elbow macaroni

/
2 cups 2% milk

/
1 pkg. (8 oz.) process cheese
(Velveeta), cubed
1 cup (4 oz.) shredded cheddar
cheese

/
cup whipped cream cheese

/
1 can (14
/
oz.) diced tomatoes,
drained
1
/
cups cubed fully cooked ham
1 cup (8 oz.) sour cream
1 tsp. Dijon mustard
TOPPING
1
/
cups soft bread crumbs

/
1. Preheat oven to 350. Cook
macaroni according to package
directions. In a Dutch oven, whisk
flour, milk and cream until smooth.
Bring to a boil; cook and stir
2 minutes or until thickened.
2. Stir in cheeses until melted.
Add tomatoes, ham, sour cream
and mustard. Drain macaroni; add
to cheese mixture and toss to coat.
3. Transfer to a greased 13x9-in.
baking dish. In a small bowl, mix
topping ingredients; sprinkle over
top. Bake, uncovered, 25-30 minutes
or until bubbly and bread crumbs are
lightly browned.
NOTE To make soft bread crumbs, tear
bread into pieces and place in a food
processor or blender. Cover and pulse
until crumbs form. One slice of bread
yields to cup crumbs.
C
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FAST FIX

Orange Fudge Sauce
I give my friends a jar
of this fudge sauce
with a little bag of
roasted pecans tied
to it. They can make
a delicious sundae at
home. Its good over pound cake, too.
ANNIE RUNDLE
TASTE OF HOME ASSOCIATE EDITOR
MAKES: 3 CUPS
24 oz. bittersweet chocolate,
chopped
1 cup heavy whipping cream

/
cup butter

/
cup thawed orange juice
concentrate
2 tsp. grated orange peel
Vanilla ice cream, optional
1. In a heavy saucepan, combine
chocolate, cream, butter and juice
concentrate. Cook and stir over
medium-low heat until smooth.
2. Stir in orange peel. Serve warm
with ice cream or transfer to
covered jars and refrigerate.
PER (2-TBSP.) SERVING 198 cal., 18g
fat (10g sat. fat), 19mg chol., 17mg
I make
a big batch
of crepes for my
family and let them
spoon on the fudge
sauce. Chocolate
can be served for
breakfast, right?
ANNIE RUNDLE

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Marinated Olive
& Cheese Ring
We love to turn
our Italian meals
into celebrations,
and an antipasto
plate always kicks
off the party. This
one is almost too pretty to eat.
PATRICIA HARMON BADEN, PA
MAKES: 16 SERVINGS
1 pkg. (8 oz.) cold cream cheese
1 pkg. (10 oz.) sharp white cheddar
cheese, cut into
/
-in. slices

/
cup pimiento-stuffed olives

/
cup pitted Greek olives

/
cup balsamic vinegar

/
cup olive oil
1 Tbsp. minced fresh basil
or 1 tsp. dried basil
1 jar (2 oz.) pimiento strips,
drained and chopped
Toasted French bread
baguette slices
1. Cut cream cheese lengthwise in
half; cut each half into -in. slices.
On a serving plate, arrange cheeses
upright in a ring, alternating cheddar
and cream cheese slices. Place olives
in center of the ring.
2. In a small bowl, whisk vinegar,
oil, parsley, basil and garlic until
blended; drizzle over cheeses and
olives. Sprinkle with pimientos.
3. Refrigerate, covered, at least
8 hours or overnight. Serve with
baguette slices.
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Call it oblong
Discover healthy, modern potato sides ready in 30 minutes or less. potatogoodness.com
but please don't call it fattening.
or voluptuous,
Festive Papa Tapas
99 calories per serving,
fresh, gluten free,
full of vitamins and minerals

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FAST FIX

Flaky Cheddar-Chive
Biscuits
These wonderful buttery biscuits
add happiness to any dinner.
BETSY KING DULUTH, MN
MAKES: 10 BISCUITS
2
/
2
/
tsp. baking powder
2 tsp. sugar

/
tsp. baking soda

/
tsp. salt

/
cup cold butter, cubed
cheese
3 Tbsp. minced fresh chives
1 cup buttermilk
large bowl, whisk the first five
ingredients. Cut in butter until
mixture resembles coarse crumbs;
stir in cheese and chives. Add
buttermilk; stir just until
moistened. Turn onto a lightly
floured surface; knead gently
8-10 times.
2. Pat or roll dough to -in.
thickness; cut with a floured
2-in. biscuit cutter. Place
2 in. apart on a greased baking
sheet. Bake 10-12 minutes or
until golden brown. Serve warm.
Awesome with your
best seafood chowder
on Christmas Eve!

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Caramel
Snickerdoodle Bars
What did I do when I couldnt decide
between two of my favorite desserts?
Combined them! This snickerdoodle-
blondie hybrid is the best.
NIKI PLOURDE GARDNER, MA
PREP: 30 MIN. BAKE: 25 MIN. + CHILLING
MAKES: 4 DOZEN
2 cups packed brown sugar
2 eggs
2
/
1 tsp. salt

/
cup sugar
2 cans (13.4 oz. each)
dulce de leche
12 oz. white baking chocolate,
chopped

/
1 Tbsp. light corn syrup
13x9-in. baking pan with parchment
paper, letting ends extend over sides
of pan by 1 in.
2. In a large bowl, cream butter
and brown sugar until light and
fluffy. Beat in eggs and vanilla. In
another bowl, whisk flour, baking
powder and salt; gradually beat into
creamed mixture. Spread onto
bottom of prepared pan.
3. In a small bowl, mix sugar and
cinnamon; sprinkle 2 Tbsp. mixture
over batter. Bake 25-30 minutes or
until edges are light brown. Cool
completely in pan on a wire rack.
4. Spread dulce de leche over crust.
In a small saucepan, combine white
baking chocolate, cream and corn
syrup; cook and stir over low heat
until smooth. Cool slightly. Spread
over dulce de leche. Sprinkle with
the remaining cinnamon-sugar.
Refrigerate, covered, at least 1 hour.
5. Lifting with parchment paper,
remove from pan. Cut into bars.
Refrigerate leftovers.

N
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Loaded Smashed Taters
I like to use baby
Yukon Golds
because the skins
are very thin and
easy to mash.
Sometimes I
add garlic and chives or substitute
shallots for the green onions.
ANDREA QUIROZ CHICAGO, IL
MAKES: 8 SERVINGS
2
/
lbs. baby Yukon Gold potatoes
1 cup 2% milk, warmed

/
cup spreadable garlic and herb
cream cheese
3 Tbsp. butter, softened
1 lb. bacon strips, cooked
and crumbled
cheese

/
3 green onions, chopped

/
cup oil-packed sun-dried
tomatoes, chopped
2 tsp. dried parsley flakes

/
tsp. salt

/
tsp. pepper
1. Place potatoes in a large
saucepan; add water to cover.
Bring to a boil. Reduce heat;
cook, uncovered, 15-20 minutes
or until tender.
2. Drain; return to pan. Lightly
mash potatoes, gradually adding
milk, cream cheese and butter
to reach desired consistency. Stir
in bacon, cheeses, green onions,
tomatoes, parsley, salt and pepper.
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My husband loves
mashed potatoes, especially alongside
a steak. Theyre totally customizable!
ANDREA QUIROZ Continued on page 80

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Yuletide Eggnog Cupcakes
If I want a creamier frosting on these,
I add more eggnog. The nog lovers in
your life wont complain!
SALINA MOORE WOODWARD, OK
PREP: 30 MIN. BAKE: 20 MIN. + COOLING
MAKES: 2 DOZEN
4 eggs, separated

/
1
/
cups sugar, divided
2
/

/
tsp. ground nutmeg

/
tsp. salt
1 cup eggnog
FROSTING
softened

/
3
/
2 Tbsp. eggnog
Freshly grated or additional
ground nutmeg
1. Place egg whites in a large bowl;
let stand at room temperature
Line muffin cups with paper liners.
2. In a large bowl, cream butter and
1 cups sugar until light and fluffy.
Add egg yolks, one at a time, beating
well after each addition. In another
bowl, whisk flour, baking powder,
nutmeg and salt; add to creamed
mixture alternately with eggnog,
beating well after each addition.
3. With clean beaters, beat egg whites
on medium speed until soft peaks
form. Add remaining sugar, 1 Tbsp.
at a time, beating on high after each
addition until sugar is dissolved.
Continue beating until stiff glossy
peaks form. Fold into batter.
4. Fill prepared muffin cups three-
fourths full. Bake 18-22 minutes or
until a toothpick inserted in center
comes out clean. Cool in pans
10 minutes before removing to
wire racks to cool completely.
5. For frosting, in a bowl, beat cream
cheese and butter until blended.
Gradually beat in confectioners sugar
and eggnog until smooth. Frost
cupcakes. Sprinkle with nutmeg.
Refrigerate leftovers.
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Rustic Nut Bars
Everyone will enjoy crunching into the
shortbread-like crust and wildly nutty
topping on these chewy, gooey bars.
BARBARA DRISCOLL WEST ALLIS, WI
MAKES: ABOUT 3 DOZEN
1 Tbsp. plus
/
cup cold butter, divided
2
/

/
cup sugar

/
tsp. baking powder

/
tsp. salt
TOPPING

/
cup honey

/

/
tsp. salt
6 Tbsp. butter, cubed
2 Tbsp. heavy whipping cream
1 cup chopped hazelnuts, toasted
1 cup salted cashews
1 cup pistachios
1 cup salted roasted almonds
13x9-in. baking pan with foil, letting
ends extend over sides by 1 in.
Grease foil with 1 Tbsp. butter.
2. In a large bowl, whisk flour,
sugar, baking powder and salt. Cut
in remaining butter until mixture
resembles coarse crumbs. Stir in egg
until blended (mixture will be dry).
Press firmly onto bottom of pan.
3. Bake 18-20 minutes or until edges
are golden brown. Cool on a wire rack.
4. In a large heavy saucepan, combine
honey, brown sugar and salt; bring
to a boil over medium heat, stirring
frequently to dissolve sugar. Boil
2 minutes, without stirring. Stir in
butter and cream; return to a boil.
Cook and stir 1 minute or until smooth.
Remove from heat; stir in nuts. Spread
evenly over crust.
5. Bake 15-20 minutes or until topping
is bubbly. Cool completely in pan on a
wire rack. Lifting with foil, remove from
pan. Discard foil; cut into bars.
NOTE To toast nuts, spread in a 15x10x1-in.
baking pan. Bake at 350 for 5-10 minutes
or until lightly browned, stirring
occasionally. Or, spread in a dry nonstick
skillet and heat over low heat until lightly
browned, stirring occasionally.
PER SERVING 199 cal., 13g fat (4g sat. fat),
1g fiber, 4g pro.
Shortcut!
Pop open cans
of mixed nuts
and scoop out
4 cups for the
topping.

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Ham, Egg & Cheese
Casserole
I turned a French
classic, croque
madame, from a
simple egg-topped
grilled sandwich
into an impossible-
to-resist saucy casserole.
MELISSA MILLWOOD LYMAN, SC
PREP: 35 MIN.
BAKE: 40 MIN. + STANDING
MAKES: 12 SERVINGS
1 loaf (1 lb.) frozen bread
dough, thawed

/
cup butter, cubed

/
2
/
cups 2% milk
3 Tbsp. Dijon mustard

/
tsp. pepper

/
tsp. salt

/
tsp. ground nutmeg

/
1 lb. sliced smoked deli ham
2 cups (8 oz.) shredded
Swiss cheese
6 eggs

/
cup minced fresh parsley
lightly floured surface, roll dough
into a 14x10-in. rectangle. Transfer
to a greased 13x9-in. baking dish;
build up edges slightly.
2. In a large saucepan, melt
butter over medium heat. Stir
in flour until smooth; gradually
whisk in milk. Bring to a boil,
stirring constantly; cook and
stir 3-4 minutes or until thickened.
Stir in mustard, pepper, salt and
nutmeg. Remove from heat; stir in
the Parmesan cheese.
3. Place a third of the ham over
the dough; top with 1 cup sauce
and cup Swiss cheese. Repeat
layers twice. Bake, uncovered,
for 30 minutes or until bubbly
and crust is golden brown.
4. Using the back of a tablespoon,
make six indentations in the top
to within 2 in. of edges. Carefully
break an egg into each indentation.
5. Bake 10-15 minutes longer or
until egg whites are completely
set and yolks begin to thicken but
are not hard. (If desired, bake an
additional 5 minutes for firmer
eggs.) Sprinkle with parsley. Let
stand 10 minutes before cutting.
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december 2013 83 GET MORE! Find a mix-and-match holiday meal planner at tasteofhome.com/christmasmenu.
Peppermint Crunch
Christmas Cookies
Several years ago,
I took a basic
shortbread recipe
and turned it into a
much more festive
Christmas cookie.
HEATHER CARTER WASILLA, AK
MAKES: 3
/
DOZEN

/
cup sugar
1 tsp. peppermint extract
2
/
Red and green paste
food coloring
8 oz. dark chocolate candy
coating, melted

/
cup crushed peppermint candies
1. In a bowl, cream butter and
sugar until light and fluffy. Beat
in extracts. Gradually beat in flour.
Divide dough in half; tint one portion
red and the other green. Wrap in
plastic wrap; refrigerate 2 hours or
until easy to handle.
floured surface, roll each portion of
dough to -in. thickness. Cut with a
floured 1-in. round cookie cutter.
Place 1 in. apart on ungreased baking
sheets. Bake 8-10 minutes or until
firm. Remove from pans to wire
racks to cool completely.
3. Dip half of each cookie into
melted candy coating; allow excess
to drip off. Sprinkle with crushed
candies. Place on waxed paper; let
stand until set.

JUST PEACHY PIE BARS
Preheat oven to 350F.
Beat butter and sugar in a large mixing bowl until creamy.
Add eggs one at a time, beating after each. Add flour, salt,
cinnamon, baking powder, nutmeg and ginger.
Spread three-quarters of batter into a 13x9-inch pan.
Bake uncovered for 15 minutes.
Spread Lucky Leaf Premium Peach Pie Filling evenly over hot
crust. Drop teaspoons of remaining batter over filling layer. Bake
uncovered for 30-40 minutes. Allow to cool for 10 minutes.
For optional glaze, whisk powdered sugar, cinnamon and milk
to desired consistency. Drizzle over warm bars.
LUCKYLEAF.COM
For more recipes thatll get you noticed, visit
Prep: 15 min. | Bake: 55 min. | Serves: 10-12
Batter Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs
1
2 tsp. salt
1 tsp. cinnamon
1 tsp. ground nutmeg
1
1 (21 oz.) can Lucky Leaf

Premium Peach Pie Filling
how you bake it
Life is
Glaze Ingredients:
1 cup powdered sugar
1 tsp. cinnamon
3 Tbsp. milk

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One batch of brownies is easily transformed into
a pretty darn cute Christm
as tree, two m
erry
wreaths or a happy herd of reindeer. Bake up a
readers best recipe and pick your chocolate treat.
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Christmas Tree Brownies
My son is 36 but acts as if hes 5 when he sees these
browniesIve been making them for over 30 years!
My daughter and four grandchildren love them, too.
JEANNINE SCHNEIDER FREMONT, CA
MAKES: 1 TREE, 2 WREATHS OR 24 REINDEER BROWNIES

/
cup butter, cubed
4 oz. unsweetened chocolate, chopped
3 eggs
2 cups sugar

/
tsp. salt
1 cup all-purpose flour
1 can (16 oz.) vanilla frosting
Green paste food coloring, optional
Assorted nonpareils
1. Preheat oven to 350. Line a 13x9-in. baking
pan with foil, letting ends extend up sides; grease
foil. In a microwave, melt butter and chocolate;
stir until smooth. Cool slightly. In a large bowl,
beat eggs, sugar and salt. Stir in vanilla extract
and chocolate mixture. Gradually add flour,
mixing well.
2. Spread into prepared pan. Bake 25-30 minutes
or until brownie begins to pull away from sides
of pan. Cool completely in pan on a wire rack.
3. Lifting with foil, remove brownie from pan.
Cut brownie to form a tree. If desired, tint frosting
green. Frost tree; decorate as desired.
FOR HOLIDAY WREATH BROWNIES
Prepare Christmas Tree Brownies through Step 2,
but use two parchment paper-lined 9-in. round
baking pans in place of 13x9-in. pan; cool in pans
10 minutes before removing to wire racks. Using a
3-in. round cookie cutter, cut out the center of each
brownie to form a wreath. Tint frosting green. Frost
wreaths. Use AirHeads Xtremes Sour Belt candies to
make bows. Decorate with white M&Ms as desired.
FOR REINDEER BROWNIES
Prepare Christmas Tree Brownies through Step 2.
Lifting with foil, remove brownie from pan. Spread
1 can (16 oz.) chocolate frosting over top. Cut brownie
into 12 squares; cut squares into triangles. Attach
candies and pretzels to make reindeer faces. P
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Its a tradition
I make these for
my family at least
once during the
Christmas season.
JEANNINE SCHNEIDER
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87 december 2013 GET MORE! Find more recipes readers love at tasteofhome.com/top10brownies.
3
2

Contest
w
i
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!
SWAP THOSE COOKIES. TURN THE PAGE TO ENTER YOUR BEST TREATS.
Take that rolling pin out for a spin. Its pie (and tart) time!
With the gooiest, fruitiest fillingsand the flakiest crusts, too
readers home-baked pastries are winners all around.
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PRIZED PIES

Anna
Jones
PIES &
TA
RTS
G
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E
W
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ENTER OUR
CHRISTMAS
COOKIES
CONTEST
& YOU CAN WIN
$
500
Its easy to enter at tasteofhome.com/recipecontests.
Contest Central
Best Holiday Recipes
Appetizers
Everyday Delicious
MORE CONTESTS, MORE MONEY UP TO $500!
WERE LOOKING FOR YOUR BEST RECIPES FOR:
The Pie
Piper
Anna, we cant get enough of your pie!
Howd you know you had a winning recipe?
This pie came about when I was creating contest
recipes for the State Fair of Texas. First, I took
it to my co-workers at Childrens Medical Center
in Dallastheyve done lots of taste-testing for me. In a
high-stress area like that, something small like a cookie (or pie,
or cake) can go a long way to brighten someones day. This pie got
thumbs-up because its like an intense German chocolate cake.
Q
:
A
:
&
Christmas Cookies
Dough unto others this holiday season and send us your best cookie recipes.
Whether sprinkled, iced or shaped, these treats are easy and fun and look great
piled on a plate for Santa. Share your recipe (12 ingredients or fewer, please)
and the story behind it, and you could win $500and sweet bragging rights.
SEND YOUR CHRISTMAS COOKIE RECIPES
IN THESE CATEGORIES:
SLICE & BAKE Let us in on the appeal of your cheer-spreading slicers.
Your twist on sugar cookies? Gingersnaps? Chocolate-mint swirls? Do tell!
SANDWICH Double the fun with cookie stacks. Filled, dipped and drizzled,
your sandwich cookies and whoopie pies are extra-festive.
DROP Tell us what you addfruit, nuts, chipsto turn an ordinary batch
into holiday delights worth gifting.
BARS Send us your one-pan treats, whether theyre raspberry blondies,
double-fudge brownies or something else thats just as delish.
NO-BAKE Whats not in your oven? Share your peanut butter balls,
cocoa-oatmeal rollers and more.
Enter at tasteofhome.com/recipecontests. Entry deadline is Feb. 3, 2014.
Winners announced in a future issue.
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GRAND PRIZE
Coconut-Pecan
German Chocolate Pie
ANNA JONES COPPELL, TX
This pie combines the ingredients that everyone knows
and loves in its cousin, the classic cake. Its so rich and
silky, you wont be able to put your fork down.
1
ST
PLACE
Cranberry-Orange Crumb Tart
HEATHER CUNNINGHAM WHITMAN, MA
After my sister took the family to the local cranberry
festival, my mom bet me that I couldnt make a holiday
pie out of cranberries and oranges. Considering that the
pie was gone before the holidays arrived, I think I won!
2
ND
PLACE
Maple Peanut Butter Pie
CRYSTAL SCHLUETER NORTHGLENN, CO
Maple Nut Goodies have been a favorite candy of mine
since I was a child, and I think this luscious pie tastes
just like them. It freezes well, toojust take it out
to thaw 30 minutes before topping and serving.
3
RD
PLACE
Blue-Ribbon Apple Pie
COLLETTE GAUGLER FOGELSVILLE, PA
I was so proud when this recipe won a blue ribbon
at the local fair. I went on to compete at the state
farm showan experience I cant forget.

tasteofhome.com december 2013 tasteofhome.com december 2013
1. In a small bowl, mix crushed
cookies and butter. Press onto
bottom and up sides of an
ungreased 9-in. pie plate. Freeze
5 minutes.
2. In a microwave, warm fudge
topping 5-10 seconds or until
spreadable; spread over bottom
and up sides of crust.
cheese, peanut butter and
flavoring until blended. Gradually
beat in confectioners sugar;
fold in whipped topping. Spoon
into crust, spreading evenly.
Refrigerate 4 hours or until set.
4. In a bowl, beat cream until it
begins to thicken. Add syrup; beat
until stiff peaks form. Serve pie
with whipped cream and peanuts.
PER SERVING 773 cal., 53g fat
sodium, 63g carb., 3g fiber,
13g pro.
Maple Peanut Butter Pie
MAKES: 8 SERVINGS
1
/
cups crushed
cream-filled maple
sandwich cookies
(about 12 cookies)
3 Tbsp. butter,
melted

/
cup hot fudge
ice cream topping
1 pkg. (8 oz.) cream
cheese, softened
1 cup creamy
peanut butter
1 tsp. maple flavoring
1
/
cups confectioners
sugar
1 carton (8 oz.)
frozen whipped
topping, thawed
1 cup heavy
whipping cream
2 Tbsp. maple syrup

/
cup chocolate-
covered peanuts,
coarsely chopped
Coconut-Pecan German Chocolate Pie
PREP: 50 MIN. + CHILLING BAKE: 35 MIN. + CHILLING
MAKES: 8 SERVINGS
Pie dough (below)
4 oz. German sweet
chocolate, chopped
2 oz. unsweetened
chocolate, chopped
1 can (14 oz.)
sweetened
condensed milk
4 egg yolks
1 cup chopped pecans
TOPPING

/
cup brown sugar

/
cup whipping cream

/
cup butter, cubed
2 egg yolks
1 cup flaked coconut

/
cup chopped pecans
1. Preheat oven to 400.
Roll dough to a -in.-thick
circle; transfer to a 9-in.
pie plate. Trim and flute.
Line unpricked pastry with
foil. Fill with pie weights.
Bake 12 minutes. Remove
foil and weights; bake
Cranberry-Orange Crumb Tart
PREP: 35 MIN. + STANDING BAKE: 10 MIN. + COOLING
MAKES: 12 SERVINGS
2 cups crushed
cinnamon graham
crackers (about
14 whole crackers),
divided

/
cup sugar, divided
6 Tbsp. butter,
melted

/
cup all-purpose
flour

/
cup packed brown
sugar

/
cup cold butter,
cubed
FILLING
1 large navel orange
4 cups fresh or
frozen cranberries,
thawed
1 cup sugar
3 Tbsp. quick-
cooking tapioca
2 Tbsp. brandy or
cranberry juice

/
tsp. baking soda

/
tsp. ground
cinnamon

/
tsp. ground allspice
1. In a bowl, mix 1 cups crushed
crackers and cup sugar; stir in
melted butter. Press onto bottom
and up sides of an 11-in. fluted tart
pan. Bake 7-8 minutes; cool.
2. For topping, mix flour, brown
sugar, and remaining crushed
crackers and sugar; cut in cold
butter until crumbly. Refrigerate.
3. Finely grate 1 Tbsp. orange
peel; cut off rest of peel and outer
membrane. Hold fruit over a bowl
to catch juice; remove sections by
cutting along membrane. Squeeze
membrane for additional juice.
4. In a large saucepan, mix
remaining ingredients, grated
peel and the juice; let stand
5. Bring cranberry mixture to a
full boil, stirring constantly. Add
orange sections; heat through.
Pour into crust; sprinkle with
topping. Bake 10-15 minutes or
until golden brown. Cool on rack.
dough to a -in.-thick circle;
transfer to a 9-in. pie plate.
Trim pastry even with rim.
2. Mix walnut layer ingredients
until blended. Spread onto
bottom of pastry. Refrigerate.
3. In a large bowl, toss apples
with lemon juice and vanilla. In
a small bowl, mix sugar, flour,
spices and salt; add to apple
mixture and toss to coat.
4. Pour filling over walnut layer;
dot with butter. Roll remaining
pastry dough to a -in.-thick
circle. Place over filling. Trim,
seal and flute edge. Brush top
with milk; sprinkle with sugar.
Cut slits in pastry.
5. Place pie on a baking sheet.
Bake 55-65 minutes or until
crust is golden brown and filling
is bubbly. Cover edge loosely with
foil during the last 10 minutes if
needed to prevent overbrowning.
Remove foil. Cool on a wire rack.
Blue-Ribbon Apple Pie
MAKES: 8 SERVINGS
Pastry for double-
crust pie (9 in.)
WALNUT LAYER

/
cup ground walnuts
2 Tbsp. brown sugar
2 Tbsp. beaten egg
1 Tbsp. 2% milk

/
tsp. lemon juice

/
tsp. vanilla extract
FILLING
6 cups sliced peeled
tart apples
2 tsp. lemon juice

/

/
cup sugar
3 Tbsp. all-purpose
flour
1
/
tsp. cinnamon

/
tsp. nutmeg

/
tsp. salt
3 Tbsp. butter, cubed
TOPPING
1 tsp. 2% milk
2 tsp. sugar
Roll one half of pastry
6-8 minutes or until light brown.
Cool. Reduce oven setting to 350.
2. Melt chocolates; cool slightly.
Whisk in milk, yolks and vanilla;
stir in pecans. Pour into crust.
Bake 16-19 minutes or until set.
Cool 1 hour on a wire rack.
3. In a saucepan, combine brown
sugar, cream and butter. Bring to a
boil over medium heat, stirring to
dissolve sugar. Remove from heat.
4. Whisk a small amount of hot
mixture into yolks; return to pan,
whisking constantly. Cook and
stir 3 minutes or until thickened
and a thermometer reads 160.
Remove from heat. Stir in coconut
and vanilla; cool 10 minutes.
5. Pour over filling; sprinkle with
pecans. Chill 4 hours or until cold.
PIE DOUGH Mix 1 cups flour and
tsp. salt; cut in 6 Tbsp. cold lard.
Gradually add 3-4 Tbsp. ice water,
tossing with fork until dough forms.
Wrap and chill 1 hour.

93 december 2013 tasteofhome.com 93 december 2013 tasteofhome.com
Cranberry Double-Nut Pie
This has to be on our holiday table or thered be lots of
unhappy campers. Tart cranberries provide a delicious
contrast to the rich, sweet, nutty filling.
Sweet Potato Ice Cream Pie
SUSAN BAZAN SEQUIM, WA
Not one person has ever guessed that canned sweet
potatoes are the secret ingredient in this pie. Winter
flavors add warmth to this cool and creamy treat, and
friends and family always ask for the recipe.
Chocolate Pear Hazelnut Tart
LEXI MCKEOWN LOS ANGELES, CA
When I was a foreign exchange student in France,
my host familys grandmother asked me to help her
make this gorgeous tart. Ive been baking ever since.
Mango Pie with Coconut Crust
JENNIFER WORRELL NILES, IL
This was the first pie I created on my own. Mangoes
are one of my favorite fruits, and they are so pie-
worthy. Of course, everythings better with a little
coconut in the mix.

wrap in plastic wrap. Refrigerate
30 minutes or overnight.
bowl, toss mangoes with rum. In
a small bowl, mix sugar, tapioca,
spices and salt. Stir into fruit
mixture; let stand 15 minutes.
3. Sprinkle the coconut onto a
lightly floured surface. Place one
half of dough on coconut; roll to
a -in.-thick circle. Transfer
to a 9-in. pie plate, coconut side
down. Trim pastry even with
rim. Add mango filling.
4. Roll remaining dough to a
-in.-thick circle; cut into -in.-
wide strips. Arrange over filling
in a lattice pattern. Trim and seal
strips to edge of bottom pastry;
flute edge.
filling is bubbly. If needed, cover
edge loosely with foil during last 15
minutes to prevent overbrowning.
Remove foil. Cool on a wire rack.
Mango Pie with Coconut Crust
PREP: 50 MIN. + CHILLING BAKE: 45 MIN. + COOLING
MAKES: 8 SERVINGS
2
/
cups all-purpose
flour

/
tsp. salt

/
cup cold butter,
cubed

/
to
/
cup ice water
5 cups sliced peeled
mangoes (4 large)
2 Tbsp. dark rum or
orange juice

/
cup sugar
2 Tbsp. quick-
cooking tapioca

/
tsp. ground ginger

/
tsp. ground
cardamom
Dash white pepper

/
tsp. salt

/
cup flaked coconut,
toasted
1. Mix flour and salt; cut
in butter until crumbly.
Gradually add ice water,
tossing with a fork until
dough holds together when
pressed. Divide dough in
half. Shape each into a disk;
1. In a small bowl, mix the
cracker crumbs and sugar; stir
in butter. Press onto bottom
and up sides of a greased 9-in.
deep-dish pie plate. Refrigerate
30 minutes.
2. Place sweet potatoes, brown
sugar, pie spice, orange peel and
salt in a food processor; process
until smooth. Add ice cream;
process until blended. Spread
evenly into crust. Freeze, covered,
8 hours or overnight.
3. Remove from freezer about
10 minutes before serving.
Meanwhile, in a small bowl, beat
cream until it begins to thicken.
Add confectioners sugar and
vanilla; beat until soft peaks form.
Spread over pie.
2 cups graham
cracker crumbs
(about 14 whole
crackers)
3 Tbsp. sugar

/
cup butter, melted
1 can (15 oz.) sweet
potatoes, drained

/
cup packed brown
sugar
2 tsp. pumpkin pie
spice
1 tsp. grated orange
peel

/
tsp. salt
4 cups vanilla ice
cream, softened
1 cup heavy whipping
cream
3 Tbsp.
confectioners
sugar
Sweet Potato Ice Cream Pie
PREP: 25 MIN. + FREEZING
MAKES: 8 SERVINGS
1. Mix first four ingredients; cut
in butter until crumbly. Gradually
add ice water, tossing with a fork
until dough holds together. Shape
into a disk; wrap in plastic wrap.
Refrigerate 30 minutes.
2. Place egg whites in a bowl;
let stand at room temperature
On a lightly floured surface, roll
transfer to a 9-in. fluted tart pan.
Trim pastry even with edge; prick
bottom with a fork. Refrigerate.
3. In a large bowl, beat hazelnuts,
butter, brown sugar and cocoa.
Beat in yolks and amaretto.
4. With clean beaters, beat egg
whites on medium speed until
stiff. Gradually fold into hazelnut
mixture; spread onto bottom of
pastry. Top with pears.
5. Bake on a lower oven rack
30-35 minutes. Brush pears with
warm honey. Cool on a wire rack.
Chocolate Pear Hazelnut Tart
MAKES: 12 SERVINGS
1
/
cups all-purpose
flour

/
cup ground
hazelnuts

/
cup packed brown
sugar
Dash salt

/
cup cold butter,
cubed
3 to 5 Tbsp. ice water
FILLING
3 eggs, separated
1 cup ground
hazelnuts

/

/
cup packed brown
sugar
2 Tbsp. baking cocoa
2 Tbsp. amaretto or
/
tsp. almond
extract
6 canned pear halves,
drained, sliced and
patted dry
2 Tbsp. honey,
warmed
Cranberry Double-Nut Pie
MAKES: 8 SERVINGS
Pastry for single-
crust pie (9 in.)
3 eggs

/
cup packed brown
sugar

/
cup light corn
syrup

/
cup butter, melted
2 Tbsp. molasses

/
tsp. salt
1
/
cups fresh or
frozen cranberries,
thawed

/
cup coarsely
chopped walnuts,
toasted

/
cup coarsely
chopped pecans,
toasted
lightly floured surface, roll pastry
transfer to a 9-in. pie plate. Trim
pastry to in. beyond the rim
of the plate; flute edge.
2. In a large bowl, whisk eggs,
brown sugar, corn syrup,
butter, molasses and salt; stir
in cranberries, walnuts and
pecans. Pour into pastry.
set. Cool on a wire rack.
TO TOAST NUTS Spread in a
15x10x1-in. baking pan. Bake
at 350 for 5-10 minutes or
until lightly browned, stirring
occasionally. Or, spread in a dry
nonstick skillet and heat over
low heat until lightly browned,
stirring occasionally.

Gingered Almond True Tart
JANICE ELDER CHARLOTTE, NC
Fresh ginger cream stirred into the chocolate truffle
filling makes this tart absolutely elegant. Its as rich
as can be, so just a sliver does the trick.
Butternut-Sweet Potato Pie
MARY ANN DELL PHOENIXVILLE, PA
I first baked this custardy pie for someone who loves
sweet potatoes. Little did I know, Id be making it for
all sorts of friends and family 10 years later.
Chocolate Chunk Pecan Pie
JANICE SCHNEIDER KANSAS CITY, MO
Our family hosts an annual barn party for our close
friends, complete with a pie bake-off. A few years ago,
this recipe won first prize.
Frozen Grasshopper Pie
LORRAINE CALAND SHUNIAH, ON
When I started making cream pies, this seemed the
ideal recipe for a house full of chocolate lovers.
I guessed right; its always a hit, and fun to make, too.

2. Place flour, almonds,
confectioners sugar and cocoa
in a food processor; pulse until
blended. Add cold butter; pulse
until butter is the size of peas.
While pulsing, add cup
amaretto to form moist crumbs.
Press onto bottom and up sides
of an ungreased 9-in. fluted tart
pan with removable bottom.
Bake 13-16 minutes or until set.
Cool on a wire rack.
3. Place chocolate in a small bowl.
Bring gingered cream just to a
boil. Strain through a fine-mesh
strainer over chocolate; discard
ginger. Stir chocolate mixture
with a whisk until smooth; stir in
softened butter and remaining
amaretto until blended. Pour into
cooled crust. Refrigerate, covered,
at least 2 hours or until set.
Gingered Almond Truffle Tart
MAKES: 16 SERVINGS
1 cup heavy
whipping cream
2 Tbsp. minced
fresh gingerroot
1 cup all-purpose
flour

/
cup chopped
almonds

/
cup confectioners
sugar

/
cup baking cocoa
6 Tbsp. cold butter,
cubed

/
cup amaretto,
divided
8 oz. bittersweet
chocolate, chopped

/
cup butter,
softened
In a small heavy saucepan,
heat cream and ginger
until bubbles form around
sides. Remove from heat.
Chocolate Chunk Pecan Pie
PREP: 35 MIN. + CHILLING BAKE: 55 MIN. + CHILLING
MAKES: 10 SERVINGS
1
/
cups all-purpose
flour

/
tsp. salt
1 pkg. (3 oz.) cold
cream cheese,
cubed

/
cup cold butter,
cubed
2 to 3 Tbsp. ice water
FILLING

/
cup sugar
3 Tbsp. butter
2 cups chopped
semisweet
chocolate, divided
4 eggs
1 cup dark corn syrup
Dash salt
2
/
cups pecan halves,
toasted
1. Mix flour and salt; cut
in cream cheese and butter
until crumbly. Gradually
add ice water, tossing with
a fork until dough holds
together when pressed. Shape
lightly floured surface, roll dough
to a -in.-thick circle; transfer
to 9-in. pie plate. Trim pastry
to in. beyond rim; flute edge.
Refrigerate while making filling.
3. In a saucepan, combine
sugar, butter and 1 cup chopped
chocolate; stir over low heat until
smooth. Cool slightly.
corn syrup, vanilla and salt
until blended. Stir in chocolate
mixture. Layer pecans and
remaining chopped chocolate
in pastry shell; pour chocolate
mixture over top.
5. Bake 55-60 minutes or
until set. Cool 1 hour on a wire
rack. Refrigerate 2 hours or
until cold.
Butternut-Sweet Potato Pie
MAKES: 8 SERVINGS
Pastry for single-
crust pie (9 in.)
4 eggs
1
/
cups half-and-half
cream
1 cup mashed cooked
butternut squash
1 cup mashed cooked
sweet potato
(about 1 medium)

/
cup honey
1 Tbsp. all-purpose
flour

/
tsp. salt
1 tsp. ground
cinnamon

/
tsp. ground ginger

/
tsp. ground nutmeg
Dash ground cloves
Whipped cream,
optional
lightly floured surface, roll
pastry dough to a -in.-thick
circle; transfer to a 9-in. deep-
dish pie plate. Trim pastry to
in. beyond rim of plate;
flute edge.
cream, squash, sweet potato,
honey, flour, salt and spices.
Pour into pastry shell.
a knife inserted near the center
comes out clean. Cover edge
loosely with foil during the last
15 minutes if needed to prevent
overbrowning. Cool on a wire
rack; serve within 2 hours or
refrigerate and serve cold. If
desired, top with whipped cream.
1. In a small bowl, mix wafer
crumbs and sugar; stir in butter.
Press onto bottom and up sides
of a greased 9-in. pie plate.
2. Meanwhile, in a large
saucepan, combine marshmallows
and milk; cook and stir over
medium-low heat 12-14 minutes
or until smooth. Remove from
heat. Cool to room temperature,
stirring occasionally. Stir in
liqueurs and, if desired, extract.
until soft peaks form; fold in
marshmallow mixture. Transfer
to crust. Freeze 6 hours or until
firm. If desired, top with cherries
and additional whipped cream
just before serving.
Frozen Grasshopper Pie
PREP: 20 MIN. + CHILLING COOK: 15 MIN. + FREEZING
MAKES: 8 SERVINGS
1
/
cups chocolate
wafer crumbs
(about 22 wafers)

/
cup sugar

/
cup butter, melted
FILLING
1 pkg. (10 oz.)
miniature
marshmallows

/
cup 2% milk

/
cup creme de
menthe
2 Tbsp. creme de
cacao

/
tsp. peppermint
extract, optional
2 cups heavy
whipping cream
Maraschino
cherries and
additional
whipped cream,
optional

Close to Home
HOLIDAY SWEETS SWAP
MORE VEGGIES, MOM!
POPCORN ON PARADE
THIS CHRISTMAS, YOUR NEAREST AND DEAREST ARE IN FOR A TREAT.
CARA MCDONALDS
HAM & POTATO SALAD
SANDWICHES PAGE 101
Ginger Butternut
Squash Bisque
Cara McDonald
Winter Park, CO
JASMINE ROSES
THYME-ROASTED
VEGETABLES PAGE 106
DEIRDRE COXS
ORNAMENT POPCORN
BALLS PAGE 103
ANN BUSHS
SANTA CLAUS SUGAR
COOKIES PAGE 111
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PAG
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Snowy Supper,
With Love
Bring your family in from the cold with velvety soup,
piled-high sandwiches and nutty treats from a
cozy Colorado home kitchen. Mistletoe optional.
RECIPES & STORY BY CARA MCDONALD | WINTER PARK, CO
Ginger Butternut
Squash Bisque
Ham & Potato
Salad Sandwiches
WHATS ON
YOUR SUNDAY
DINNER TABLE?
Share a favorite meal
at tasteof home.com/
submit. Just click the
Sunday Dinner link
to tell your story.
Send your
recipes!
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Ginger Butternut
Squash Bisque
This soup is filling enough for my
husband, and its vegetarian, which
I love. The couple who introduced
us made it for us on a freezing night
and weve been hooked ever since.
MAKES: 6 SERVINGS
1 medium butternut squash
(about 3 lbs.)
1 Tbsp. olive oil
2 medium carrots, finely chopped
2 tsp. curry powder
1 can (14
/
oz.) vegetable
broth
1 can (13.66 oz.) coconut milk
1 tsp. salt

/
tsp. pepper
2 cups hot cooked brown rice

/
cup flaked coconut, toasted

/
cup salted peanuts,
coarsely chopped

/
cup minced fresh cilantro
1. Preheat oven to 400. Cut
squash lengthwise in half; remove
and discard seeds. Place squash in
a greased shallow roasting pan, cut
side down. Roast 40-45 minutes or
until squash is tender. Cool slightly.
2. In a large saucepan, heat oil
over medium heat. Add carrots and
onion; cook and stir until tender.
Add garlic, ginger and curry powder;
cook and stir 1 minute longer. Add
broth; bring to a boil. Reduce heat;
simmer, uncovered, 10-12 minutes
or until carrots are tender.
3. Scoop pulp from the squash;
discard skins. Add squash, coconut
milk, salt and pepper to the carrot
mixture; bring just to a boil, stirring
occasionally. Remove from the heat;
cool slightly. Process in batches in
a blender until smooth.
4. Return to pan; heat through.
Top servings with rice, coconut,
peanuts and cilantro.
TO TOAST COCONUT Spread coconut
in a dry skillet; cook and stir over low
heat until lightly browned.
10g fiber, 7g pro.
FAST FIX
Ham & Potato
Salad Sandwiches
Its so simple to put together these zingy
open-faced sandwiches. This version
originated in Prague, where theyre a
popular winter party food.
MAKES: 6 SERVINGS
1
/
cups deli potato salad
6 diagonally cut French bread
baguette slices (/
in. thick)
6 oz. fully cooked ham, thinly sliced
6 slices tomato
12 dill pickle slices
2 hard-cooked eggs, sliced
2 slices red onion, separated
into rings
Spread cup potato salad on each
baguette slice. Layer with ham,
tomato, pickle, egg and onion.
WHEN I MET MY HUSBAND, IGOR, HE
WAS AN EXPATRIATE CZECH LIVING
IN A COLORADO ROCKIES VALLEY
DUBBED THE NATIONS ICEBOX.
Like his tight-knit group of Czech friends,
hed come to the state for the mountain
lifestyle and winter sports.
Igor proposed to me one snowy day,
and my evolution from single girl to wife
began. On our honeymoon we toured
castles in the Czech Republic, strolled
cobblestoned squares while autumn
winds blew leaves around us, and ate
as if there were no tomorrow. Potato
pancakes and Pilsner. Schnitzel, stew
and full-fat dairy. My initial shock at the
abundance of all things pork (ham-
flavored potato chips, anyone?) soon
faded in a culture of warmth and comfort.
I especially appreciate Igors food
heritage on cold nights when the snow
piles high, the windows frost up and
single-girl salads just wont cut it. Our
go-to hearty dishes remind him of
homeand now they remind me, too.
Cross-
Country
Cooking

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Vanilla Crescents
These cookies from Igors Grandma
Blanka are especially good dunked in tea.
PREP: 20 MIN. BAKE: 10 MIN./BATCH
MAKES: 4 DOZEN
1 cup unsalted butter, softened

/
cup sugar

/
tsp. almond extract
1
/
cups ground almonds

/
tsp. salt
Confectioners sugar
bowl, cream butter and sugar until
light and fluffy. Beat in extracts. In
another bowl, whisk flour, almonds
and salt; gradually beat into creamed
butter mixture.
2. Divide dough into four portions.
On a lightly floured surface, roll each
portion into a 24-in. rope. Cut
crosswise into twelve 2-in. logs;
shape each piece into a crescent.
Place crescents 1 in. apart on
ungreased baking sheets.
3. Bake 10-12 minutes or until set.
Cool on pans 2 minutes before
removing to a wire rack. Dust warm
cookies with confectioners sugar.
*
Go all-in for almond.
Dip the crescent
halves in melted
chocolate, then coat
with chopped nuts.
Caras sons, Kieran and Alek,
love snow-day snacking.

Pops of
Good Cheer
Put a new spin on traditional popcorn balls as this
Kansas City reader did. Just melt marshmallows and
roll a few sweet snowballs with your favorite elves.
FAST FIX

Ornament Popcorn Balls
These gooey-sweet treats are more
fun for the family to make than the
classic popcorn string. Tastier, too.
DEIRDRE COX KANSAS CITY, KS
MAKES: 1 DOZEN
10 cups popped popcorn
1 pkg. (10 oz.) large marshmallows

/
cup butter, cubed

/
tsp. salt
Optional decorations: candy
canes, candy spearmint leaves
and assorted gumdrops
1. Place popcorn in a large bowl.
In a large saucepan, combine
marshmallows, butter and salt.
Cook and stir over medium-low
heat until melted. Pour over
popcorn; mix well. Cool slightly.
2. With greased hands, shape
mixture into 12 popcorn balls,
about cup each. Place on waxed
paper. Decorate as desired; let
stand until popcorn balls are set.
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Share snapshots and stories with us at editors@tasteofhome.com.
Please put Kids in the Kitchen in the subject line.
SEND US PHOTOS OF YOUR LITTLE COOKS!
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pend som
e quality tim
e w
ith your little helpers.
ricekrispies.com
Youll have a ball creating Rice Krispies Tree Trimmer Treats.

Sweet Little Packages
Add color and smiles to your treats. Stick on candies with
canned frosting or a dollop of melted marshmallow.
4
Make a snowman face with gumdrop
slices. For the base of the top hat, cut a
sliver from a large gumdrop and atten.
3
Get this old-fashioned ribbon candy
look with AirHeads Xtremes Rainbow
Berry Sour Belts and a gumdrop.
2
Create a bow with AirHeads Xtremes
Sour Belts. Add a gumdrop. Attach all
with a dab or two of canned frosting.
1
Dawson, 5, always
asks to be a cooker.
He even asked for an
apron for Christmas.
KELLY CHURCH
JONESBORO, AR
Elizabeth, 7,
and Allison, 4,
love to help bake
holiday cookies.
AMBER ELDRIDGE
EUREKA, MO
My daughter Lydia,
4, loves cooking. She
ips through Taste of
Home and points out
what she wants to
make together.
AMANDA WEST
SHREVEPORT, LA
Your island of mist (and broken) candy
canes gets a new life. Roll popcorn balls
in crushed candies before they set.

M
O
M
S

B
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T
EAT SMART

Thyme-Roasted Vegetables
The smell of our house while this is
baking calls everyone to dinner.
Normally, it serves 10, but my husband
has been known to have several
servings at a time. Its that good.
CUP EACH)
2 lbs. red potatoes, cubed
(about 9 cups)
3 cups sliced sweet onions
(about 1
/
large)
3 medium carrots, sliced

/
lb. medium fresh mushrooms,
halved
1 large sweet red pepper,
cut into 1
/
-in. pieces
1 large sweet yellow pepper,
cut into 1
/
-in. pieces
2 Tbsp. olive oil
1 tsp. salt

/
tsp. pepper
bowl, combine vegetables. Add
remaining ingredients; toss to coat.
2. Transfer to a 15x10x1-in. baking
pan. Roast 45-50 minutes or until
tender, stirring occasionally.
Exchanges: 1 starch, 1 vegetable, 1 fat.
Sides to Celebrate
The world always needs more hugsand bowls brimming
with veggies. This Illinois mom has plenty of both to share.
RECIPES & STORY BY JASMINE ROSE | CRYSTAL LAKE, IL
Thyme-Roasted
Vegetables

I
have a big family to celebrate with on
all sorts of holidays: my husband, four kids,
three brothers, nieces and nephews, eight
grandchildrenand friends, too, if theyre
in town. So, our get-togethers are always
eclectic, thanks to the dozens of people
gathered around the table. No matter whos
there, we can all count on lots of fun and
plenty of belly laughs. I used to make the whole meal,
but I taught my kids the holiday recipes that they loved.
Now theyre really great cooks, too.
Im all about good, clean eating. My kids were
raised picking berries on farms, and Ive always tried
to cook with fresh, seasonal food, just because it tastes
so goodeven in the dead of winter. Root vegetables,
squash, mushrooms and home-dried herbs are so
satisfying, we dont mind waiting for spring as much.
The bottom line is, food is a gift. In my family, we
try to eat at least one meal together each day. We give
thanks and share with as many people as possible,
even if its just my husband and I, now that our kids
are grown. And while we eat, we really talk with each
other. Its a value I learned from my grandmothers,
Elsie and Hattie, and something Im teaching my own
grandchildren today.
I believe we can build communities by bringing
people together at the table. Come to the table with
kindness, and there will be abundance for all. At
Christmas, and all year long, Im here to make people
feel good. It is my job to be the good-news person.
Jasmines familys always happy to try her best healthy,
locally grown dishes from her book, Cooking With Spirit.
Butternut Squash
& Potato Mash
EAT SMART
Butternut
Squash & Potato Mash
Some people like squash, some people
like potatoes. Mash the two together
and youve got true love. This is a great
way to get kids to eat their veggies.
CUP EACH)
8 cups cubed peeled butternut
squash (about 4 lbs.)
4 cups cubed peeled potatoes
(about 4 medium)
16 garlic cloves, peeled
2 Tbsp. sesame seeds
1 tsp. ground cumin
1 cup (4 oz.) shredded
Colby-Monterey Jack cheese
2 Tbsp. butter
1
/
tsp. salt

/
tsp. pepper
1. Place butternut squash, potatoes
and garlic in a Dutch oven; add water
to cover. Bring to a boil. Reduce heat;
cook, uncovered, 10-15 minutes or
until tender.
2. Meanwhile, in a dry small
skillet, toast sesame seeds and
ground cumin over medium-low heat
for 3-4 minutes or until aromatic,
stirring frequently; remove toasted
mixture from heat.
3. Drain squash mixture. Mash
vegetables, adding cheese, butter,
salt and pepper. Sprinkle with
sesame seed mixture.
31g carb., 4g fiber, 6g pro. Diabetic
Exchanges: 2 starch, 1 fat.
The bottom line is, food is a gift. In my family,
we try to eat at least one meal together each day.
JASMINE ROSE

Send your
recipes!
MAKE MOM PROUD
AND MAKE $100
Tell us how your mom has
inspired you in the kitchen. Go
to tasteof home.com/submit
to share some of the recipes
that make you think of her.
EAT SMART FAST FIX
Red & Green Salad
with Toasted Almonds
Every long Midwest winter, I crave these
fresh, leafy greens and grape tomatoes.
/
CUPS EACH)

/
cup red wine vinegar
1 Tbsp. reduced-sodium soy sauce
2 tsp. sesame oil
2 tsp. honey
or
/
tsp. ground ginger

/
tsp. Louisiana-style hot sauce

/
cup grapeseed or canola oil
SALAD
2 heads Boston or Bibb
lettuce, torn
1 head red leaf lettuce
1 medium sweet red pepper,
julienned
2 celery ribs, sliced
1 cup sliced English cucumber
1 cup frozen peas, thawed
1 cup grape tomatoes, halved
1 cup sliced almonds, toasted
1. In a small bowl, whisk the first
seven ingredients. Gradually whisk
in grapeseed oil until blended.
2. In a large bowl, combine lettuces,
red pepper, celery, cucumber, peas
and tomatoes. Just before serving,
pour dressing over salad and toss to
coat. Sprinkle with almonds.
TO TOAST NUTS Bake at 350 in a
15x10x1-in. pan 5-10 minutes or until
lightly browned, stirring occasionally.
3g fiber, 4g pro. Diabetic Exchanges:
3 fat, 1 vegetable. P

Holiday traditions begin with family, friends and hot rolls straight from
your oven. Sister Schuberts rolls are made with the nest our, eggs
and butter and not a speck of preservatives, trans fat or articial
avors. Your own traditions begin with Sister Schuberts.

F
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My Christmas Fudge
This virtually foolproof fudge is so
creamy you wont believe it. I searched
for years and its the best recipe Ive
found. You can add just about anything
you like to customize it.
BARBARA MILLER OAKDALE, MN
PREP: 15 MIN. COOK: 10 MIN. + COOLING
MAKES: 5
/
LBS. (96 PIECES)
4
/
cups sugar
1 can (12 oz.) evaporated milk

/
cup butter, cubed
2 pkg. (11
/
oz. each)
milk chocolate chips
4
/
cups miniature marshmallows
chopped
3 cups chopped walnuts, toasted
4 oz. white baking chocolate,
melted
1. Line a 13x9-in. pan with foil; coat
with cooking spray.
2. In a heavy Dutch oven, combine
sugar, milk and butter. Bring to a
rapid boil over medium heat, stirring
constantly. Cook and stir 5 minutes.
Remove from heat.
3. Stir in chocolate chips,
marshmallows and chopped
chocolate until melted. Fold in
walnuts and vanilla. Immediately
spread into prepared pan. Drizzle
with melted white baking chocolate;
cool completely.
4. Using foil, lift fudge out of the
pan. Remove foil; cut fudge into
96 squares. Store between layers of
waxed paper in airtight containers.
TO TOAST NUTS Spread in a
15x10x1-in. pan. Bake at 350 for
5-10 minutes or until lightly browned,
stirring occasionally. Or, spread in a
dry nonstick skillet and lightly brown
over low heat, stirring occasionally.
F
I
E
L
D

E
D
I
T
O
R
S
My Christmas Fudge
Barbara Miller
Oakdale, MN
Santa Claus
Sugar Cookies
Take a victory lap around your kitchenthis year, the cookie swap crown is yours.
Four Field Editors show you how to roll, dip and sprinkle your way to baking success.
Give Santa
Some Sugar

Santa Claus Sugar Cookies
Ive used this recipe for almost 40 years,
and I love it because the flavor is a little
different from most. My mom always
made Santa cookies around the holidays,
and wed put them into little clear
bags tied with ribbon to hang on the
Christmas tree.
ANN BUSH COLORADO CITY, CO
BAKE: 10 MIN./BATCH MAKES: 4 DOZEN
1 cup unsalted butter
1
/
cups sugar
2 eggs
3
/
1 tsp. baking soda
1 tsp. cream of tartar

/
tsp. ground nutmeg

/
tsp. salt
FROSTING

/
cup unsalted butter, softened
6 Tbsp. 2% milk
2
/

/
tsp. salt
6
/
Optional decorations: red
colored sugar, miniature
semisweet chocolate chips
and Red Hots
1. In a large bowl, cream butter and
sugar until light and fluffy. Beat in
eggs and vanilla. In another bowl,
whisk flour, baking soda, cream of
tartar, nutmeg and salt; gradually
beat into creamed mixture.
2. Divide dough in half. Shape each
Refrigerate 1 hour or until firm
enough to roll.
floured surface, roll each portion of
dough to -in. thickness. Cut with
a floured 3-in. Santa-shaped cookie
cutter. Place 2 in. apart on greased
baking sheets.
4. Bake 8-10 minutes or until light
brown. Remove from pans to wire
racks to cool completely.
5. For frosting, in a large bowl,
cream butter until fluffy. Beat in
milk, vanilla and salt. Gradually beat
in confectioners sugar until smooth.
Pipe onto cookies and decorate.
Almond Bonbon Cookies
I adore European almond pastries. Dip
these soft cookies to make patterns
with frostings, and have fun adding
your favorite holiday sprinkles on top.
TERI LEE RASEY CADILLAC, MI
PREP: 20 MIN. BAKE: 10 MIN./BATCH
MAKES: 4 DOZEN

/
cup confectioners sugar

/
cup 2% milk
1 pkg. (7 oz.) almond paste
VANILLA ICING
1 cup confectioners sugar
4
/
tsp. 2% milk
CHOCOLATE ICING
1 cup confectioners sugar
melted and cooled
3 Tbsp. 2% milk
Assorted sprinkles
bowl, cream butter and confectioners
sugar until light and fluffy. Beat
in milk and vanilla. Gradually beat
in flour.
2. Cut almond paste into 12 slices
(about in. thick); cut each into
quarters. Shape into balls. Wrap a
tablespoon of cookie dough around
almond paste to cover completely.
Place 2 in. apart on ungreased
baking sheets.
3. Bake 10-12 minutes or until golden
brown. Remove to wire racks to
cool completely.
4. In a small bowl, mix vanilla icing
ingredients until smooth. For
chocolate icing, mix confectioners
sugar, cooled chocolate, milk and
vanilla until smooth. Dip cookies in
icings as desired; allow excess to drip
off. Decorate with sprinkles. Place on
waxed paper; let stand until set. Store
in airtight containers.
Ju
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Almond Bonbon Cookies
Teri Lee Rasey | Cadillac, MI

GET MORE! Find more holiday favorites at tasteofhome.com/cookies.
Pistachio
Cream Cheese Cookies
My son-in-law is a big fan of pistachios.
He always looked forward to these
buttery cookies at holiday time, so now
I make them for him year-round.
BAKE: 10 MIN./BATCH MAKES: 5 DOZEN

/
3 oz. cream cheese, softened
1
/
1 egg
1
/
1 to 2 drops green food coloring
2
/

/
tsp. baking powder

/
tsp. salt

/
cup finely chopped pistachios
60 shelled pistachios (about
/
cup)
1. In a large bowl, beat butter, cream
cheese and confectioners sugar until
blended. Beat in egg, lemon peel,
vanilla and green food coloring. In
another bowl, whisk flour, baking
powder and salt; gradually beat into
creamed mixture.
2. Divide dough in half; shape each
half into a 7-in.-long roll. Roll in
finely chopped pistachios. Wrap in
plastic wrap. Refrigerate 2 hours or
until firm.
3. Preheat oven to 375. Unwrap and
cut crosswise into -in. slices. Place
1 in. apart on ungreased baking sheets.
Press a whole pistachio into the center
of each cookie.
4. Bake 7-9 minutes or until edges are
lightly browned. Remove from pans to
wire racks to cool.
PER SERVING 61 cal., 3g fat (1g sat. fat),
trace fiber, 1g pro.
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.

1
1
/
2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

1
/
3 cup butter or margarine, melted
4 pkg.
(
8 oz. each
)
PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1 tub
(
8 oz.
)
COOL WHIP Whipped
Topping
(
Do not thaw.
)
6 oz. BAKERS Bittersweet Chocolate
1 cup fresh raspberries
HEAT oven to 325F.
MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup of sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after
each just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours.
MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2 1/2 min.
or until chocolate is completely melted and mixture is well blended, stirring after each minute.
Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.
PHILADELPHIA Dark Chocolate Ganache Cheesecake
PREP TIME: 35 min. | TOTAL TIME: 6 hours
(
incl. refrigerating
)
| MAKES: 16 servings
It may be wi se to bake t wo.
2013 Kraft Foods
cheesecakecheer.com Made with fresh milk, real cream and no preservatives.

114
Elizabeth Wynne Aztec
Katharine Fly Clovis
Molly Seidel Edgewood
NEW YORK
Judith Doepel Ballston Lake
Rose Rodwell Bergen
Cheryl Wittman Bergen
Suellen Pineda Camillus
Pam Martin Canandaigua
Peggie Brott Carthage
Kami Button Cheektowaga
Susan McCormick Cheektowaga
Anne Merrill Croghan
Louise Clark Croton-on-Hudson
Angela Mathews Fayetteville
Susan Stetzel Gainesville
Kimberly Leipham Horseheads
Carol Hollenbeck Johnson City
Holly Balzer-Harz Malone
Linda Wargo Massapequa
Luanne Asta New York
Kimberly Ludvick Newburgh
Nancy Murphy Oneonta
Melissa Beyer Oriskany
Randi Johnson Sauquoit
Kristine Chayes Smithtown
Susan Seymour Valatie
Andrea Rivera Westbury
NORTH CAROLINA
Tracy Weinmann Asheville
Dave Reed Charlotte
Bonnie Blanton Forest City
Stacey White Fuquay-Varina
Charlotte Corbett Gastonia
Cheryl Perry Hertford
Amy Hinzmann Hope Mills
Priscilla Mattson Hope Mills
Ava Icenhour Taylorsville
Brenda Lewis Youngsville
NORTH DAKOTA
Patricia Smith Fredonia
Amy Lents Grand Forks
Luanne Slykerman Lamoure
OHIO
Kerri Haynes Beavercreek
Christina Addison Blanchester
Gina Fensler Cincinnati
Mary Dawson Columbus
Jaclyn Scanlan Dayton
Debbie James De Gra
Kim Wallace Dennison
Jackie Vetter East Liverpool
Angela Carter Faireld
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Every Christmas, my girls and
I make cookies and candies for
family and friends. I like to use
fun containers that act as gifts
once the treats are devoured.
Believe me, if I didnt come bearing these gifts
each year, Id get the big boot.
ELLEN KRAUSE WAUKEGAN, IL
tasteofhome.com december 2013

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Angela Lively Spring
Im always trying new recipes
and revamping old favorites
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For the holidays, my husband and
I make baklava in gift boxes for
the family. They always look forward to it!
DANIELLE ULAM HOOKSTOWN, PA

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74
Marinated Olive
& Cheese Ring
DESSERTS
Almond Bonbon Cookies 111
Blue-Ribbon Apple Pie 92
Butternut-
Sweet Potato Pie 96
Caramel Snickerdoodle
Bars 77
Chocolate Chunk
Pecan Pie 96
Chocolate Pear
Hazelnut Tart 94
Christmas Graham Houses 22
Christmas Tree Brownies 86
Coconut-Pecan German
Chocolate Pie 92
Cranberry Double-Nut Pie 94
Cranberry-Orange
Crumb Tart 92
Frozen Grasshopper Pie 96
Gingerbread People 70
Gingered Almond
Truffle Tart 96
Gluten-Free Spritz
Delights 38
Holiday Wreath Brownies 86
Mango Pie with
Coconut Crust 94
Maple Peanut Butter Pie 92
My Christmas Fudge 110
Orange Fudge Sauce 73
Ornament Popcorn Balls 103
Peppermint Crunch
Christmas Cookies 83
Pistachio Cream Cheese
Cookies 112
Raspberry Swirled
Cheesecake Pie 53
Reindeer Brownies 86
Rustic Nut Bars 81
Santa Claus Sugar Cookies 111
Sweet Potato
Ice Cream Pie 94
Vanilla Crescents 102
Yuletide Eggnog
Cupcakes 80
MAIN DISHES
with Pineapple Quinoa 26
Q Beef-Stuffed Cabbage Rolls 33
Best Lasagna 63
Broiled Chicken
& Artichokes 27
APPETIZERS & SNACKS
Bacon-Wrapped
Sweet Potato Bites 48
Brown Sugar-Glazed
Meatballs 43
Cheddar & Onion
Beef Sliders 45
Crab Rangoon Cheese Ball 46
Marinated Olive
& Cheese Ring 74
Mushroom & Leek Strudel 46
Simple Salmon Dip 44
Spicy Shrimp & Crab
Cocktail 43
Tuscan Sausage
& Bean Dip 44
BREADS
Cinnamon-Walnut
Sticky Buns 71
Flaky Cheddar-Chive
Biscuits 76
Gingerbread Scones 55
Golden Danish Twists 58
BREAKFAST & BRUNCH
Black Forest Waffles 57
Breakfast Sausage Patties 56
Caramelized Ham
& Swiss Buns 59
Eggs Benedict Casserole 55
Ham, Egg & Cheese
Casserole 82
Q Carne Guisada 34
Q Chipotle-Raspberry
Pork Chops 27
Deluxe Baked Macaroni
and Cheese 72
Q Herb-Roasted
Salmon Fillets 28
Italian Sausage
and Spinach Pie 66
Q Meaty Slow-Cooked
Jambalaya 36
Nikkis Perfect Pastitsio 63
Salt-Encrusted
Prime Rib 51
Short Rib Cobbler 64
Shrimp Enchiladas
with Green Sauce 64
Q Slow-Cooked Coconut
Chicken 33
Q Slow-Roasted Chicken
with Vegetables 31
Tenderloin with Horseradish
Cream Cheese 28
SALADS
Caesar Salad in Peppered
Parmesan Bowls 51
Q Citrus Melon Mingle 56
Q Red & Green Salad with
Toasted Almonds 108
SANDWICHES
Ham & Potato Salad
Sandwiches 101
SIDE DISHES
Q Butternut Squash
& Potato Mash 107
Q Garlic Mashed Rutabagas
& Potatoes 52
Loaded Smashed Taters 78
Q Roasted Garlic Green Beans
with Cashews 53
Q Thyme-Roasted Carrots 52
Q Thyme-Roasted
Vegetables 106
SOUPS & STEWS
Q Curried Ham
& Split Pea Soup 36
Ginger Butternut Squash
Bisque 101
Q Southwestern Chicken
& Lima Bean Stew 32
96
Butternut-
Sweet Potato Pie

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WOOHOO,
Jeannine Schneider!
Her amazing brownie recipe, done
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is her first in this
magazine. And its
on the cover, too!
Recipe star
Lily Julow has
seen 80 of her
recipes published
on these pages.
Three of her beloved dishes even appear
in this issueCranberry Double-Nut
Pie, page 93, Brown Sugar-Glazed
Meatballs, page 43, and Pistachio
Cream Cheese Cookies, page 112.
Share your own recipe creations today
at tasteofhome.com
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Cranberry Cake Roll
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tasteofhome.com/cranroll
RED & WHITE GOODIES
Take your inspiration from St. Nicks suit when you send
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cane shortbread, cherry-almond fruitcakeif its red,
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HAPPY HOLIDAY APPETIZERS
Its party season. Share your best finger foods,
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no-stress recipes. We want to make your apple-kale
salad, honey-roasted squash, braised Brussels sprouts,
blue cheese potatoes and other short-list side dishes.
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