BUBBLY CASSEROLES I SIMMERING SOUPS CRAVEWORTHY CAKES
PLUS:
SUNDAY
CHICKEN
DINNERS
BACK BY
POPULAR
DEMAND
HEARTY
RECIPES
Tasteo/Home
COMFORT
STUFFED PIZZA ROLLS
AND MORE!
BANANA CRUMB
PUDDING
HEARTWARMING
CLASSICS
Just Like Grandma Used to Make!
SOURS I ROASTS I CASSEROLES | COOKIES & MORE
Thste^Home
GRANDMA’S
FAVORITES
2024
!
'Ihsled tome
30 Meals
IN 30 MINUTES
...plus, get a
FREE
BONUS
COOKBOOK
30
OOM
30
Г REG. $33.9?
NOW ONLY
$10
b ♦ FREE SHIPPING
Introduce your family to the
comforting flavors you grew up
with inside Grandma's Favorites
2024. From juicy roasts to bubbling
casseroles and sweet cobblers, you'll
love every recipe as if they came
from your own grandmother’s recipe
box!
LOOK WHAT YOU'LL GET...
•	380+ HOME-STYLE RECIPES & TIPS
from family cooks like you!
•	SUNDAY DINNER MENUS
that take the guesswork out
of meal planning
•	9 CHAPTERS: Breakfasts. Snacks. Main
Courses. Desserts & more!
• FREE GIFT: Our exclusive BONUS
cookbook. 30 Meals in 30 Minutes'.
LIMITED-TIME Offer! Order now at:
tasteofhomebooks.com/24ma
or scan the QR code at left!
Taste/Home
Feel-Good Food
for the Family
There’s nothing more soothing to the soul (or pleasing
to the belly) than indulging in the tried-and-true dishes
we’ve come to love through the years. From weeknight
dinners and special Sunday suppers to lazy weekend
brunches and everything in between, the family-favorite
recipes in this cookbook will bring back heartwarming memories...
and help you create new ones.
Remember when Wednesday was spaghetti night? Return to that tradition
and whip up John Pittman’s Pasta Napolitana, p. 82. Serve it alongside
Italian Salad with Lemon Vinaigrette, p. 82, from Deborah Loop, and
Suzanne Zick’s Garlic-Cheese Flatbread, p. 83, for an Italian-inspired
midweek meal.
Craving stick-to-the-ribs comfort? Look no further than classic casseroles
like Cheesy Scalloped Potatoes 8c Ham, p. 85, from Salina Bontrager, and
Nick Iverson’s Puff Pastry Chicken Potpie, p. 89.
Why go out when you can make restaurant-quality morning meals at home
with Bonnie Hawkins’s Sheet-Pan Bacon 8c Eggs Breakfast, p. 23, and
Country Crunch Pancakes, p. 5, from Anita Harmala?
End the weekend on a delicious note with a cherished meal of Southern
Fried Chicken Strips, p. 57, from Genise Krause, and Sour Cream 8c
Cheddar Biscuits, p. 55 (Amy Martin’s go-to recipe).
Of course, no family time is complete without sweets to savor, including
Sour Cream Pound Cake, p. 91, from Karen Conrad; Jennifer Gilbert’s
S’mores Brownies, p. 110; and Key Lime Cream Pie, p. 103, a no-bake
beauty from Shirley Rickis.
Happy memory-making!
You’re invited to try a FREE
ISSUE of Taste of Home,
our flagship magazine!
Get details on this offer and
request your copy!
tasteofhome.com/freeissue
Niti*
specialpubs@tasteofhome.com
Want even more sure-to-please
dishes? Check out of Best Shared
Recipes cookbook for just $10 +
free shipping!
tasteofhomebooks.com/SHR4
COMFORT FOOD FAVORITES 1
LOOK FOR	Fast Fix	5 Ingredients	Freeze It	Slow Cooker
THESE ICONS: Done in 30 minutes or less Recipes made with a few ingredients Make now, eat later Set it and forget it
2 TASTEOFHOME.COM
103
Content Director
Mark Hagen
Creative Director
Raeann Thompson
Associate Creative Director
Jami Geittmann
Senior Editor
Julie Schnittka
Pancake Breakfast...........4
Bakery Bites................8
Coffee & Doughnuts.........14
Brunch Bakes...............18
Finger Food................24
Sunday Chicken Dinner........54
Soup Swap!...................60
Chili Cook-Off...............66
Friday Fish Fry..............72
Spaghetti Dinner.............78
Associate Editor
Sammi DiVito
Senior Art Director
Holly Richmond
Manager, Production Design
Satyandra Raghav
Project Coordinator
Sierra Schuler
Production Artist
Nithya Venkatakrishnan
Deputy Editor, Copy Desk
Ann M. Walter
Copy Editor
Suchismita Ukil
Refreshing Sippers
28 Classic Casseroles................84
Contributing Designer
Julie Wagner
Satisfying Sandwiches.......32
Blue-Ribbon Potato Salads...36
Fluff & Gelatin Salads......40
Easy Peasy Pasta Salads.....44
Wholesome Salads............48
Cakes to Bake................90
Crisps, Cobblers & Puddings.... 94
Pies & Tarts................100
Goodies to Share............106
Index.......................112
Cover Photo
Photographer
Mark Derse
Food Stylist
Josh Rink
Set Stylist
Stacey Genaw
This is the second printing of
Comfort Food Favorites 2021
©2024 RDA Enthusiast Brands, LLC.
1610 N. 2nd St., Suite 102, Milwaukee, Wl
53212-3906 All Rights Reserved. Printed in USA.
Published by Trusted Media Brands, Inc.
COMFORT FOOD FAVORITES 3

*•0
Whole Wheat Pancakes
To fix a large batch of tender pancakes for my
five children, I rely on this fuss-free recipe. It
calls for whole wheat flour and buttermilk,
which make the pancakes very filling but also
very light. Serve them with hot chocolate for
a breakfast that’s sure to delight little ones.
—Line Walter, Wayne, PA
Takes: 25 min. • Makes: 20 pancakes
2 cups whole wheat flour
Уг cup toasted wheat germ
1	tsp. baking soda
Уг tsp. salt
2	large eggs, room temperature
3	cups buttermilk
1 Tbsp, canola oil
1. In a large bowl, combine the flour, wheat
germ, baking soda and salt. In another bowl,
whisk the eggs, buttermilk and oil. Stir into
dry ingredients just until blended.
2. Pour the batter by % cupfuls onto a hot
griddle coated with cooking spray; turn when
bubbles form on top. Cook until the second
side is golden brown.
freeze option Freeze the cooled pancakes
between layers of waxed paper in an airtight
freezer container. To use, place pancakes on
an ungreased baking sheet; cover with foil and
reheat in a preheated 375° oven 6-10 minutes.
Or place 3 stacked pancakes on a microwave-
safe plate and microwave on high until heated
through, 45-90 seconds.
2 pancakes 157 cal.,4gfat (igsat.fat),
45mg chol., 335mg sod., 24gcarb. (4g sugars,
4g fiber), 9g pro.
diabetic EXCHANGES 1И starch, 1 fat.
Country Crunch Pancakes
The crunchy topping soaks into the batter,
giving each bite a sweet, nutty taste.
—Anita Harmala, Howell, Ml
Takes: 30 min. • Makes: 16 pancakes
2 cups all-purpose flour
Уз cup whole wheat flour
Уз cup quick-cooking oats
2 Tbsp, sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
2% cups buttermilk
2 large eggs, room temperature,
lightly beaten
2 Tbsp, canola oil
1 cup fresh or frozen
blueberries, optional
CRUNCHYTOPPING
У2 cup quick-cooking oats
% cup chopped slivered almonds
% cup packed brown sugar
1 tsp. ground cinnamon
1. In a bowl, combine the flours, oats,
sugar, baking powder, baking soda, salt
and cinnamon. Combine buttermilk, eggs
and oil; stir into dry ingredients just until
blended. Fold in blueberries if desired.
2. Combine topping ingredients; sprinkle
about 1 tsp. for each pancake onto a lightly
greased hot griddle. Pour % cup of batter
over topping; immediately sprinkle with
another teaspoonful of topping. Turn when
bubbles form on top of pancake; cook until
second side is golden brown.
2 PANCAKES 298cal., 8gfat (igsat. fat),
56mgchol., 644mgsod., 47g carb. (14g
sugars, 3g fiber), 10g pro.
PANCAKE BREAKFAST 5
❖ О
Sage Turkey
Sausage Patties
Turkey sausage is a good option when
you want to cut salt and saturated fat.
You’ll love the aroma of these patties
when they’re sizzling in the pan.
—Sharman Schubert, Seattle, WA
1 tsp. fennel seed, crushed
% tsp. salt
/4 tsp. pepper
1/4 lbs. lean ground turkey
1 Tbsp, olive oil
Takes: 30 min. • Makes: 12 servings
% cup grated Parmesan cheese
3 Tbsp, minced fresh parsley
or 1 Tbsp, dried parsley flakes
2 Tbsp, fresh sage or 2 tsp.
dried sage leaves
2 garlic cloves, minced
In a large bowl, combine first 7 ingredients.
Crumble turkey over mixture and mix well.
Shape into twelve 3-in. patties. In a large
skillet, cook the patties in oil in batches over
medium heat until the meat is no longer pink,
3-5 minutes on each side. Drain on paper
towels if necessary.
freeze option Place cooled, cooked patties
on a waxed paper-lined baking sheet; cover
and freeze until firm. Remove from the pan
and transfer to a resealable freezer container.
To use, place patties on a baking sheet coated
with cooking spray. Bake in a preheated 350°
oven for 15 minutes on each side or until
patties are heated through.
1 PATTY 104 cal., 6g fat (2g sat. fat), 46mg
chol., 227mg sod., 0 carb. (0 sugars, 0 fiber),
11g pro.
diabetic exchanges 1 lean meat, 1 fat.
Don’t toss out any sage you may have
left over when making this recipe!
Instead, wrap the washed and dried
leaves in paper towels, place in an
airtight container and refrigerate. Use
within 4 to 5 days for the freshest flavor.
6 TASTEOFHOME.COM
Coconut-]} lacadainia
Sheet-Pan Pancakes
These are great for brunch when you want
to serve a group without standing over the
stove. The fun flavors give this dish a tropical
flair. Pineapple-flavored ice cream topping is
a great swap for the usual maple syrup.
—Trisha Kruse, Eagle, ID
Prep: 15 min. + standing • Bake: 15 min.
Makes: 10 servings
ЗУ2 cups complete buttermilk pancake mix
У2 cup sweetened shredded coconut
2 cups 2% milk
1	Tbsp, coconut oil or butter, softened
У2 cup macadamia nuts,
coarsely chopped
2	medium bananas, sliced
Butter and maple syrup
1. Preheat oven to 425°. In a bowl, combine
pancake mix and coconut. Stir in the milk just
until dry ingredients are moistened; let stand
for 10 minutes. Meanwhile, line a 15x10x1 -in.
baking pan with parchment; grease the paper
with coconut oil.
2. Spread batter into prepared pan; sprinkle
with macadamia nuts. Bake until puffy and
golden brown, 15-20 minutes. Cool in pan
on a wire rack for 5 minutes. Lifting with
parchment, remove from pan. Top with
bananas; serve with butter and syrup.
1 PIECE 288cal., Ilgfat (4gsat. fat),4mg
chol., 642mgsod., 44gcarb. (13gsugars,
2g fiber), 7g pro.
0
Walnut Glazed Bacon
Once you taste this bacon, you may never
want to go back to the plain kind again.
It’s just right for anyone who loves a salty
and sweet flavor combination.
—Heather Cardeiro, King of Prussia, PA
Prep: 10 min. • Bake: 25 min.
Makes: 12 bacon strips
У2 cup finely chopped walnuts
% cup dark brown sugar
1 tsp. all-purpose flour
12 thick-sliced bacon strips
In a small bowl, combine nuts, brown sugar
and flour. Place bacon on a greased broiler
pan; sprinkle with nut mixture. Bake at 350°
until golden brown, 25-30 minutes.
1 BACON STRIP 110cal.,8gfat (2gsat. fat),
10mg choL, 251 mg sod., 5g carb. (5g sugars,
0 fiber), 5g pro.
PANCAKE BREAKFAST 7

Hazelnut
Chocolate Chip Scones
With chocolate, hazelnuts and the tangy
taste of buttermilk, these delicious scones
are easy to make, come together fast and
taste so good with your morning coffee.
—Trisha Kruse, Eagle, ID
Prep: 20 min. • Bake: 15 min.
Makes: 8 scones
2 cups all-purpose flour
% cup packed brown sugar
1/4 tsp. baking powder
У	2 tsp. baking soda
У	2 tsp. salt
У	2 cup cold butter, cubed
1 large egg, room temperature
У2 cup buttermilk
Г/2 tsp. vanilla extract
1 cup semisweet chocolate chips
1 cup hazelnuts, coarsely chopped
1. Preheat oven to 400°. Whisk together the
first 5 ingredients; cut in butter until mixture
resembles coarse crumbs. In another bowl,
whisk together egg, buttermilk and vanilla;
stir into crumb mixture just until moistened.
Stir in chocolate chips and hazelnuts.
2. Turn dough onto a lightly floured surface;
knead gently 8 times. Pat dough into a 6-in.
circle. Cut into 8 wedges; place wedges on
a greased baking sheet. Bake until golden
brown, 15-20 minutes. Serve warm.
1 SCONE409cal.,23gfat (l0gsat.fat),76mg
chol., 327mgsod., 47gcarb. (20g sugars, 3g
fiber), 8g pro.
Raspberry-Almond
Coffee Cake
This fruity coffee cake is an
awesome brunch treat. If you
can't find raspberries, try
blueberries or strawberries.
—Lisa Varner, El Paso, TX
Prep: 20 min. • Bake: 30 min. + cooling
Makes: 15 servings
2 cups all-purpose flour
% cup sugar
% cup packed brown sugar
1 tsp. baking powder
У2 tsp. baking soda
У2 tsp. salt
2 large eggs, room temperature
1 cup buttermilk
Уз cup unsweetened applesauce
Уз cup butter, melted
У2 tsp. almond extract
2 cups fresh or frozen
unsweetened raspberries
TOPPING
Уз cup sliced almonds
У2 cup packed brown sugar
1 tsp. ground cinnamon
1. Preheat the oven to 350°. In a large bowl,
whisk the first 6 ingredients. In another bowl,
whisk eggs, buttermilk, applesauce, butter
and extract; stir into dry ingredients just until
moistened. Gently fold in berries.
2. Transfer batter to a 13x9-in. baking pan
coated with cooking spray. In a small bowl,
mix the topping ingredients; sprinkle over
the batter. Bake for 30-35 minutes or until
a toothpick inserted in center comes out
clean. Cool for 10 minutes in pan on a wire
rack. Serve warm.
1 PIECE 229cal., 7gfat (3gsat. fat),40mg
chol., 207mg sod., 38g carb. (23g sugars,
2g fiber), 4g pro.
BAKERY BITES 9
Chocolate Cinnamon Rolls
with Icing
Check these out! What a scrumptious change
of pace from ordinary cinnamon rolls...and
a perfect addition to coffee breaks. Serve
them at brunch, too.
—Rita Lempka, Sterling, NE
Prep: 30 min. + rising • Bake: 25 min.
Makes: 1 dozen
1 pkg. (!4oz.) active dry yeast
% cup warm water (110° to 115°)
% cup shortening
1 tsp. salt
% cup plus 3 Tbsp, sugar, divided
1 large egg, room temperature
Уз cup baking cocoa
2% cups all-purpose flour
1 Tbsp, butter, softened
1/4 tsp. ground cinnamon
QUICK WHITE ICING
1 cup confectioners’ sugar
1/z tsp. vanilla extract
1/4 Tbsp, whole milk
1.	In a large bowl, dissolve the yeast in warm
water; let stand 5 minutes. Add shortening,
salt, У cup sugar, egg, cocoa and 1 cup flour;
beat for 2 minutes. Stir in remaining flour
and blend with a spoon until smooth. Cover
and let rise in a warm place until doubled,
about 1 hour. Stir dough down and turn onto
a well-floured surface (dough will be soft).
Roll out into a 12x9-in. rectangle. Carefully
spread with butter.
2.	Combine cinnamon and remaining sugar;
sprinkle over butter. Roll up gently, beginning
at a wide end. Cut into 12 pieces and place in
a greased 9-in. square baking pan. Cover and
let rise in a warm place until doubled, about
45 minutes. Bake at 375° for 25 minutes.
3.	Meanwhile, for the icing, stir all ingredients
together in a small bowl until the mixture is
desired spreading consistency. Drizzle icing
onto warm rolls.
1 CINNAMON ROLL214cal.,6gfat (2gsat.
fat), 21 mg chol., 214mg sod., 37g carb. (17g
sugars, 1 g fiber), 4g pro.
10 TASTEOFHOME.COM
Rhubarb Streusel
Muffins
What a pleasure it is to set out a basket of
these muffins...although the basket doesn't
stay full for very long! I have six children and
two grandsons, so I do a lot of baking. This
rhubarb muffin recipe is based on a coffee
cake recipe.
—Sandra Moreside, Regina, SK
Prep: 15 min.
Bake: 25 min.
Makes: about 1/4 dozen
/4 cup butter, softened
1 cup packed brown sugar
Vi cup sugar
1	large egg, room temperature
2	cups all-purpose flour
1 tsp. baking powder
/4 tsp. baking soda
Уз tsp. salt
1 cup sour cream
3 cups chopped fresh or
frozen rhubarb, thawed
TOPPING
/4 cup chopped pecans
% cup packed brown sugar
1 tsp. ground cinnamon
1 Tbsp, cold butter
1.	Preheat oven to 350°. In a bowl, cream
the butter and sugars until light and fluffy,
5-7 minutes. Beat in egg. Combine flour,
baking powder, baking soda and salt; add
to creamed mixture alternately with sour
cream, beating well after each addition.
Fold in rhubarb.
2.	Fill paper-lined or greased muffin cups
three-fourths full. For the topping, combine
the pecans, brown sugar and cinnamon in a
small bowl; cut in the butter until crumbly.
Sprinkle over batter.
3.	Bake until a toothpick inserted in center
comes out clean, 22-25 minutes. Cool for
5 minutes before removing from the pans
to wire racks. Serve warm.
1 MUFFIN 238 cal., 11gfat (5gsat. fat), 36mg
chol., 149mgsod., 33gcarb. (22g sugars, 1g
fiber), 3g pro.
BAKERY BITES 11
ASSEMBLY
Heavenly Cheese Danish
This tempting cheese Danish is baked to
flaky perfection and made to shine with
a simple egg wash gloss. It tastes just as
decadent as any breakfast pastry you’d
find in a bakery or coffee shop.
—Josephine Triton, Lakewood, OH
Prep: 50 min. + chilling • Bake: 15 min.
Makes: 16 rolls
2 pkg. (!4oz. each) active dry yeast
/4 cup warm water (110° to 115°)
4 cups all-purpose flour
Уз cup sugar
2 tsp. salt
1 cup cold butter, cubed
1 cup 2% milk
4 large eggyolks, room temperature
3 tsp. ground cinnamon, divided
12 oz. cream cheese, softened
Уз cup sugar
1	large egg, separated,
room temperature
1	Tbsp, water
2	Tbsp, maple syrup
1.	Dissolve yeast in warm water. In another
bowl, mix flour, sugar and salt; cut in butter
until crumbly. Add milk, egg yolks and yeast
mixture; stir to form a soft dough (dough will
be sticky). Cover and refrigerate 8-24 hours.
2.	To assemble, punch down dough; divide
into 4 portions. On a lightly floured surface,
pat each portion into a 9x4-in. rectangle;
sprinkle each with 2 3 4A tsp. cinnamon. Cut each
rectangle lengthwise into four 9x1-in. strips.
Twist each strip, then loosely wrap strip
around itself to form a coil; tuck the end
under and pinch to seal. Place 3 in. apart
on greased baking sheets.
3.	Beat cream cheese, sugar and egg yolk
until smooth. Press an indentation in center
of each roll; fill with 1 rounded Tbsp, cream
cheese mixture. Cover; let rise in a warm
place until doubled, about 45 minutes.
Preheat oven to 350°.
4.	Whisk egg white with water; brush over
the rolls. Bake until golden, 15-20 minutes.
Remove to wire racks; brush with the syrup.
Serve warm. Refrigerate leftovers.
1 ROLL 359cal.,21gfat (12gsat. fat), 111 mg
chol., 468mgsod., 37gcarb. (12gsugars, 1g
fiber), 7g pro.
12 TASTEOFHOME.COM
Swirl Cinnamon Bread
If you like cinnamon, you’ll love this quick
bread! Every slice is crusty on top and soft
and moist inside. Make extra loaves and give
them to family and friends.
—Taste of Home Test Kitchen
Prep: 25 min. • Bake: 45 min. + cooling
Makes: 1 loaf (l 2 slices)
2 cups all-purpose flour
% cup sugar
Vi tsp. baking soda
У* tsp. plus V/2 tsp. ground
cinnamon, divided
% tsp. salt
1 large egg, room temperature
1 cup reduced-fat plain yogurt
% cup canola oil
1 tsp. vanilla extract
% cup packed brown sugar
1.	Preheat oven to 350°. In a large bowl,
combine the flour, sugar, baking soda,
У2 tsp. cinnamon and salt. In a small bowl,
whisk the egg, yogurt, oil and vanilla. Stir
into dry ingredients just until moistened.
In a small bowl, combine brown sugar and
remaining cinnamon.
2.	Spoon a third of the batter into an 8x4-in.
loaf pan coated with cooking spray. Top with
a third of the brown sugar mixture. Repeat
layers twice. Cut through batter with a knife
to swirl the brown sugar mixture.
3.	Bake 45-55 minutes or until a toothpick
inserted in the center comes out clean. Cool
for 10 minutes before removing from pan to
a wire rack.
1 SLICE 203 cal.,6gfat (1gsat. fat), 19mg
chol., 124mgsod., 35g carb. (19g sugars,
1gfiber),4gpro.
BAKERY BITES 13

• 0
Mocha Morning Drink
When I’m sipping this delicious coffee,
I almost feel like I’m visiting my favorite
coffeehouse.
—Jill Rodriguez, Gonzales, LA
Takes: 15 min.
Makes: 6 servings
6 cups hot brewed coffee
% cup half-and-half cream
6 Tbsp, chocolate syrup
7 tsp. sugar
6 cinnamon sticks (3 in.)
Whipped cream in a can, optional
In a large saucepan, combine coffee, cream,
chocolate syrup and sugar. Cook and stir
over medium heat until sugar is dissolved
and mixture is heated through. Ladle into
6 large mugs. Stir with a cinnamon stick.
Garnish with whipped cream if desired.
1 cup 116cal., 3gfat (2gsat.fat), 15mg
chol., 29mg sod., 19g carb. (16g sugars,
1gfiber),2gpro.
diabetic exchanges И starch, У2 milk.
❖
Old-Time Cake Doughnuts
These tender cake doughnuts are like a
small piece of heaven at breakfast. For
a little variation and a richer flavor, I’ll
sometimes add a little rum extract or
1 tablespoon dark rum.
—Alissa Stehr, Gau-Odernheim, Germany
Prep: 30 min. + chilling • Cook: 5 min./batch
Makes: about 2 dozen
2	Tbsp, unsalted butter, softened
1/4 cups sugar, divided
3	large eggs, room temperature
4	cups all-purpose flour
1 Tbsp, baking powder
3 tsp. ground cinnamon, divided
/4 tsp. salt
Уз tsp. ground nutmeg
% cup 2% milk
Oil for deep-fat frying
1.	In a large bowl, beat butterand 1 cup
of sugar until crumbly, about 2 minutes.
Add the eggs, 1 at a time, beating well
after each addition.
2.	Combine the flour, baking powder, 1 tsp.
cinnamon, salt and nutmeg; add to butter
mixture alternately with milk, beating well
after each addition. Cover and refrigerate
for 2 hours.
3.	Turn onto a heavily floured surface; pat
dough to %-in. thickness. Cut with a floured
21/4-in. doughnut cutter. In an electric skillet
or deep fryer, heat oil to 375°.
4.	Fry the doughnuts, a few at a time, until
golden brown on both sides. Drain the
doughnuts on paper towels.
5.	Combine remaining sugar and cinnamon;
roll warm doughnuts in mixture.
freeze option Wrap doughnuts in foil and
transfer to a resealable freezer container. May
be frozen for up to 3 months. To use, remove
foil. Thaw at room temperature. Warm if
desired. Combine У2 cup sugar and 2 tsp.
cinnamon; roll warm doughnuts in mixture.
1 DOUGHNUT 198 cal., 8gfat (1gsat. fat),
30mg chol., 112mgsod., 29g carb. (13g
sugars, 1g fiber), 3g pro.
COFFEE & DOUGHNUTS 15
Peanut Blitter <&
Jelly Doughnuts
A classic jelly doughnut gets a fun twist
with a peanut butter glaze. No one will be
able to resist these fluffy doughnuts that
take you back to your childhood.
—Taste of Home Test Kitchen
Prep: 25 min. + rising • Cook: 30 min.
Makes: 15 doughnuts
1 pkg. (Xoz.) active dry yeast
1 cup warm 2% milk (110° to 115°)
3V2 cups all-purpose flour, divided
1	large egg, room temperature
2	large egg yolks, room temperature
% cup sugar
У2 tsp. salt
% cup butter, melted
Oil for deep-fat frying
/4 cup grape or strawberry jelly
GLAZE
3 Tbsp, creamy peanut butter
1/4 cups confectioners’sugar
/4 tsp. salt
7 to 8 Tbsp, heavy whipping cream
1.	In a large bowl, dissolve the yeast in warm
milk. Add 1 cup flour; mix well. Let stand in a
warm place for 30 minutes. Add the egg, egg
yolks, sugar and salt; mix well. Beat in butter
and remaining flour. Do not knead. Cover
and let rise in a warm place until doubled,
about 45 minutes.
2.	Punch dough down. On a lightly floured
surface, roll out to /4-in. thickness. Cut
with a 2/4-in. biscuit cutter. Place on lightly
greased baking sheets. Cover and let rise
until nearly doubled, about 35 minutes.
3.	In a deep-fat fryer or electric skillet, heat
oil to 375°. Fry doughnuts, a few at a time,
for 1/4-2 minutes on each side or until
browned. Drain on paper towels.
4.	Cool for 2-3 minutes; cut a small slit with
a sharp knife on 1 side of each doughnut.
Cut a small hole in the corner of a pastry
bag; insert a very small round tip. Fill the
bag with jelly. Fill each doughnut with about
1 tsp. jelly.
5.	In a small bowl, beat the peanut butter,
confectioners’ sugar and salt until smooth.
Gradually beat in enough whipping cream
to reach desired glaze consistency. Dip the
doughnuts in frosting.
1 DOUGHNUT343cal., 15gfat (4gsat. fat),
47mgchol., 199mgsod., 47g carb. (23g
sugars, 1g fiber), 5g pro.
0
Cold-Brew Coffee
Cold-brewing reduces the acidity of coffee,
which enhances its natural sweetness and
complex flavors. Even those who take hot
coffee with sugar and cream might find
themselves sipping cold brew plain.
—Taste of Home Test Kitchen
Prep: 10 min. + chilling • Makes: 8 servings
1 cup coarsely ground
medium-roast coffee
1 cup hot water (205°)
6 to 7 cups cold water
2% milk or half-and-half cream, optional
1. Place the coffee grounds in a clean glass
container. Pour hot water over the grounds;
let stand 10 minutes. Stir in cold water. Cover
and refrigerate for 12-24 hours. (The longer
the coffee sits, the stronger the flavor.)
2. Strain the coffee through a fine mesh
sieve; discard grounds. Strain the coffee
again through a coffee filter; discard the
grounds. Serve coffee over ice, with milk
or cream if desired. Store in refrigerator
for up to 2 weeks.
1 CUP2cal.,0fat (0sat. fat), 0chol.,4mg
sod., 0 carb. (0 sugars, 0 fiber), 0 pro.
[If):
While many cold-brew recipes
don’t use any hot water, we like
the effect. The near-boiling water
releases carbon dioxide in the
grounds, extracting more flavor
from the beans. To bring out the
inherent sweetness of the coffee,
some people enjoy a tiny pinch of
salt instead of sugar.
16 TASTEOFHOME.COM
Drop Doughnuts
Remember this recipe after your next
holiday dinner. I use any leftover mashed
potatoes to make these light and fluffy
doughnuts. The recipe was originally
created by my neighbor’s mother-in-law
as a breakfast treat or snack.
—Marilyn Kleinfall, Elk Grove Village, IL
Takes: 25 min. • Makes: З1/ dozen
У2
1
I'A
Ул
COFFEE & DOUGHNUTS
cup mashed potatoes
(made with milk and butter)
cup sugar
large egg, lightly beaten
cup sour cream
tsp. vanilla extract
cups all-purpose flour
tsp. baking soda
tsp. baking powder
Oil for deep-fat frying
Additional sugar or confectioners’
sugar, optional
1. In a large bowl, combine the potatoes,
sugar, egg, sour cream and vanilla. Combine
dry ingredients; stir in potato mixture.
2. Heat oil in an electric skillet or deep-fat
fryer to 375°. Drop teasponfuls of batter,
a few at a time, into hot oil. Fry until golden
brown on both sides. Drain on paper towels.
If desired, roll in sugar while warm.
1 DOUGHNUT42 cal.,2gfat (igsat. fat), 5mg
chol., 29mgsod., 5gcarb. (1 gsugars, 0fiber),
1g pro.
u*

Odorful Brunch Frittata
A friend called and asked me for a special
recipe that could be served at his daughter’s
wedding brunch. I created this recipe for the
occasion. It’s loaded with colorful veggies
and looks beautiful on a buffet.
—Kristin Arnett, Elkhorn, Wl
Prep: 15 min. • Bake: 50 min. + standing
Makes: 12 servings
1 lb. fresh asparagus, trimmed
and cut into 1-in. pieces
У2 lb. sliced fresh mushrooms
1 medium sweet red pepper, diced
1 medium sweet yellow pepper, diced
1 small onion, chopped
3 green onions, chopped
3 Tbsp, olive oil
2 garlic cloves, minced
3 plum tomatoes, seeded and chopped
14 large eggs, lightly beaten
2 cups half-and-half cream
2 cups shredded Colby-
Monterey Jack cheese
3 Tbsp, minced fresh parsley
3 Tbsp, minced fresh basil
У2 tsp. salt
% tsp. pepper
У2 cup shredded Parmesan cheese
1.	Preheat oven to 350°. In a large skillet,
saute asparagus, mushrooms, peppers and
onions in oil until tender. Add garlic; cook
1 minute longer. Add tomatoes; set aside.
2.	In a large bowl, whisk the eggs, cream,
Colby-Monterey Jack cheese, parsley, basil,
salt and pepper; stir into vegetable mixture.
3.	Pour into a greased 13x9-in. baking dish.
Bake, uncovered, 45 minutes.
4.	Sprinkle with the Parmesan cheese. Bake
5 minutes longer or until a knife inserted in
the center comes out clean. Let stand for
10 minutes before cutting.
1 PIECE 270cal., 19gfat (10gsat. fat),256mg
chol., 377mg sod., 7g carb. (4gsugars, 1g
fiber), 16g pro.
Orange Marmalade
Breakfast Bake
Whenever I host brunch,
I make something that can
be prepared a day ahead so
I can spend time makingthe
other recipes. Grapefruit or
a mixed-fruit marmalade will work just as well
as the orange.
—Judy Wilson, Sun City West, AZ
Prep: 25 min. + chilling • Bake: 40 min.
Makes: 12 servings (1У2 cups syrup)
3 Tbsp, butter, softened
24 slices French bread (У2 in. thick)
1 jar (12 oz.) orange marmalade
6 large eggs
2% cups 2% milk
Уз cup sugar
1	tsp. vanilla extract
% tsp. ground nutmeg
Уз cup finely chopped walnuts
SYRUP
1% cups maple syrup
Уз cup orange juice
2	tsp. grated orange zest
1.	Spread the butter over 1 side of each
bread slice. Arrange half of the bread slices
overlapping in a greased 3-qt. or 13x9-in.
baking dish, buttered side down. Spread
marmalade over the bread slices; top with
remaining bread slices, buttered side up.
2.	In a large bowl, whisk the eggs, milk, sugar,
vanilla and nutmeg until blended; pour over
the bread. Refrigerate, covered, for several
hours or overnight.
3.	Preheat oven to 350°. Remove casserole
from refrigerator while oven heats. Sprinkle
with walnuts. Bake, uncovered, until golden
brown and a knife inserted in center comes
out clean, 40-50 minutes.
4.	Let stand 5-10 minutes before serving.
In a small saucepan, combine maple syrup,
orange juice and zest; heat through. Serve
with casserole.
1 PIECE WITH 2 TBSP. SYRUP 356 cal., 9g fat
(4g sat. fat), 105mg chol., 244mg sod., 63g
carb. (49gsugars, 1gfiber),8gpro.
BRUNCH BAKES 19
Ham <& Swiss Bread Pudding
This rich and hearty brunch dish is loaded
with ham, mushrooms and cheese, as well
as layers of sliced French bread. It’s a terrific
choice when you have overnight guests.
—Kelly Williams, Forked River, NJ
Prep: 30 min. • Bake: 50 min.
Makes: 9 servings
% cup plus 3 Tbsp, butter,
melted, divided
18 slices day-old French bread
(% in. thick), divided
14 cup stone-ground mustard
114 cups cubed fully cooked ham
1	cup sliced fresh mushrooms
2	garlic cloves, minced
14 cup chopped green onions
2 cups shredded Swiss cheese
8 large eggs
4 cups heavy whipping cream
14 tsp. salt
14 tsp. pepper
2 Tbsp, minced fresh parsley
Warm maple syrup, optional
1. Pour % cup butter into a 13x9-in. baking
dish; set aside. Spread both sides of bread
with mustard. Arrange 9 slices in baking dish.
2. In a large skillet, saute ham, mushrooms
and garlic in the remaining butter until the
mushrooms are tender. Add the onions; cook
until crisp-tender, about 1 minute longer.
Spoon over the bread; sprinkle with cheese.
Arrange remaining bread on top. In a large
bowl, beat the eggs, cream, salt and pepper.
Stir in parsley; pour over bread.
3. Place dish in a larger roasting pan; add
1 in. of hot water to larger pan. Bake at 325°
until a knife inserted in the center comes out
clean, 50-60 minutes. Let stand 5 minutes
before serving. Drizzle with syrup if desired.
1 PIECE 858 cal., 69gfat (41gsat. fat),415mg
chol., 1152mg sod., 28gcarb. (3gsugars, 3g
fiber), 31g pro.
20 TASTEOFHOME.COM
“This recipe was superb!
I loved the colorful
twist to traditional
French toast, and the
French bread and fruit
made it delicious!”
ANGELA TASTEOFHOME.COM
Mixed Berry
French Toast Bake
I just love this recipe! It’s scrumptious and so
easy to put together the night before, making
it perfect for fuss-free breakfasts.
—Amy Berry, Poland, ME
Prep: 20 min. + chilling • Bake: 45 min.
Makes: 8 servings
6 large eggs
cups fat-free milk
1 tsp. sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
% tsp. salt
1 loaf (1 lb.) French bread, cubed
1 pkg. (12 oz.) frozen
unsweetened mixed berries
2 Tbsp, cold butter
Уз cup packed brown sugar
Optional: Confectioners’ sugar
and maple syrup
1.	Whisk together the first 6 ingredients.
Place the bread cubes in a 13x9-in. or 3-qt.
baking dish coated with cooking spray. Pour
egg mixture overtop. Refrigerate, covered,
8 hours or overnight.
2.	Preheat oven to 350°. Remove the berries
from the freezer and French toast from the
refrigerator and let stand while oven heats.
Bake, covered, 30 minutes.
3.	In a small bowl, cut butter into brown
sugar until crumbly. Top French toast with
berries; sprinkle with brown sugar mixture.
Bake, uncovered, until a knife inserted in the
center comes out clean, 15-20 minutes. If
desired, dust with confectioners’ sugar and
serve with syrup.
1 SERVING 310cal., 8gfat (3gsat. fat), 148mg
chol., 517mg sod., 46gcarb. (17gsugars, 3g
fiber), 13g pro.
BRUNCH BAKES 21
Easv Breakfast Strata
We start this breakfast
casserole the night before
so it’s ready for the oven the
next day. That way, we don’t
have to deal with the prep
and dirty dishes first thing in the morning!
For a lighter version, use whole grain bread,
reduced-fat sausage and fat-free milk.
—Debbie Johnson, Centertown, MO
Prep: 25 min. + chilling
Bake: 30 min.
Makes: 12 servings
1 loaf (l lb.) herb or cheese
bakery bread,cubed
1 lb. bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 cup shredded cheddar cheese
6 large eggs
1	tsp. ground mustard
2	cups 2% milk
1.	Place bread cubes in a greased 13x9-in.
baking dish. In a skillet, cook and crumble
the sausage with pepper and onion over
medium-high heat until no longer pink,
5-7 minutes. With a slotted spoon, place
mixture over bread. Sprinkle with cheese.
2.	In a large bowl, whisk together the eggs,
mustard and milk; pour overtop. Refrigerate,
covered, overnight.
3.	Preheat oven to 350°. Remove strata from
refrigerator while oven heats.
4.	Bake, uncovered, until a knife inserted in
center comes out clean, 30-35 minutes. Let
stand 5 minutes before cutting.
freeze OPTION Cover and freeze unbaked
casserole. To use, partially thaw in the
refrigerator overnight. Remove from the
refrigerator 30 minutes before baking.
Preheat oven to 350°. Bake the casserole as
directed, increasingtimeas necessary to heat
through and for a thermometer inserted in
center to read 165°.
1 PIECE 295 cal., 16gfat (6gsat. fat), 126mg
chol., 555mgsod., 23gcarb. (4g sugars, 2g
fiber), 14g pro.
Bananas Foster
French Toast
I combined the flavors of two favorite dishes
to make a yummy breakfast bake.
—Angela Hacker, Hendersonville, TN
Prep: 25 min. • Bake: 25 min. + standing
Makes: 8 servings
4 medium firm bananas,
halved lengthwise
Vi cup butter, cubed
1	cup packed brown sugar
2	tsp. rum extract
4	large eggs
1	cup 2% milk
2	tsp. ground cinnamon
1 tsp. vanilla extract
15 slices French bread (% in. thick)
Sweetened whipped cream
1.	Preheat oven to 350°. Arrange bananas
in a greased 13x9-in. baking dish. In a small
saucepan, melt butter over medium heat;
remove from heat. Stir in brown sugar and
extract; spoon evenly over bananas.
2.	In a shallow bowl, whisk the eggs, milk,
cinnamon and vanilla until blended. Dip both
sides of bread in the egg mixture. Arrange
over bananas. Pour remaining egg mixture
over the top.
3.	Bake for 25-30 minutes or until a knife
inserted in the center comes out clean. Let
stand 10 minutes before serving. Serve with
whipped cream.
1 PIECE 375 cal., 15gfat (9g sat. fat), 126mg
chol., 279mgsod., 54gcarb. (36gsugars, 3g
fiber), 7g pro.
22 TASTEOFHOME.COM
Hover
camera here!
Cook like a pro
with Taste of
Home’s collection
of cookware and
bakeware.
Sheet-Pan Bacon
Eggs Breakfast
I re-created this recipe from
inspiration I saw on social
media, and it was a huge hit!
Use any cheeses and spices
you like—you can even try
using seasoned potatoes.
—Bonnie Hawkins, Elkhorn, Wl
Prep: 20 min. • Bake: 40 min.
Makes: 8 servings
10 bacon strips
1 pkg. (30 oz.) frozen shredded
hash brown potatoes, thawed
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
Уг tsp. salt
У2 tsp. crushed red pepper flakes
1V2 cups shredded pepper jack cheese
1 cup shredded cheddar cheese
% tsp. pepper
8 large eggs
% cup chopped green onions
1. Preheat oven to 400°. Place bacon in a
single layer in a 15x10x1-in. baking sheet.
Bake until partially cooked but not crisp,
about 10 minutes. Remove to paper towels
to drain. When cool enough to handle, chop
bacon; set aside.
2. In a large bowl, combine potatoes and
seasonings; spread evenly into drippings in
pan. Bake until golden brown, 25-30 minutes.
3. Sprinkle with cheeses. With the back of a
spoon, make 8 wells in potato mixture. Break
an egg in each well; sprinkle with pepper and
reserved bacon. Bake until the egg whites are
completely set and the yolks begin to thicken
but are not hard, 12-14 minutes. Sprinkle
with green onions.
1 SERVING 446 cal.,30gfat (13gsat. fat),
246mg chol., 695mg sod., 22gcarb. (2g
sugars, 1 g fiber), 22g pro.

Nutty Slow-Cookcr
Snack Mix
My three teenage boys seem
to inhale food! This easy
recipe makes a big batch that
keeps them snacking happily
for the day. I appreciate that
the nutrient-dense nuts add a little protein.
—Jennifer Fisher, Austin, TX
Prep: 10 min. • Cook: 114 hours
Makes: 7 cups
3 cups Cheerios
3 cups mixed nuts
2 cups Goldfish cheddar crackers
Vi cup butter, melted
1 Tbsp. Worcestershire sauce
1 tsp. Greek seasoning
1. Combine the Cheerios, mixed nuts and
crackers in a 4- or 5-qt. slow cooker. Whisk
together butter, Worcestershire sauce and
Greek seasoning. Pour over cereal mixture;
toss to coat.
2. Cook, covered, on high 1 hour, stirring
frequently. Reduce the heat to low; cook
until crisp, 30-45 minutes longer, stirring
frequently. Spread onto a baking sheet to
cool. Store in an airtight container.
14 CUP 337cal., 25gfat (7gsat. fat), 19mg
chol., 399mgsod., 22g carb. (2gsugars, 4g
fiber), 7g pro.
Feel free to experiment with different
ingredients in this recipe. You could
swap in pretzels, another kind of nut,
sesame sticks and more!
Swiss Cheese
Chicken Puffs
My neighborhood has a progressive dinner
before Christmas each year, and every house
provides a course. These puffs were served
one year to everyone’s enjoyment. The
cheesy flavor and creamy texture of the
chicken salad mixture are wonderful inside
the tender puffs.
—Donna Kittredge, Westborough, MA
Prep: 35 min. • Bake: 20 min./batch
Makes: 3 dozen
1% cups water
% cup butter, cubed
14 tsp. salt
1 cup all-purpose flour
4 large eggs, room temperature
1	cup shredded Swiss cheese
FILLING
2	cups finely chopped cooked chicken
1 cup shredded Swiss cheese
% cup chopped celery
14 cup mayonnaise
14 tsp. salt
14 tsp. prepared yellow mustard
14 tsp. pepper
Minced chives, optional
1.	In a large saucepan, bring water, butter
and salt to a boil. Add flour all at once and
stir until a smooth ball forms. Remove from
the heat; let stand for 5 minutes. Add eggs,
1 at a time, beating well after each addition.
Continue beating until mixture is smooth
and shiny. Stir in cheese.
2.	Drop by tablespoonfuls 2 in. apart onto
greased baking sheets. Bake at 400° until
golden brown, 20-25 minutes. Remove to
wire racks. Immediately split puffs open;
remove tops and set aside. Discard soft
dough from inside. Cool puffs.
3.	Meanwhile, in a large bowl, combine the
filling ingredients. Spoon into puffs and, if
desired, sprinkle with chives; replace tops.
Serve immediately.
1 PUFF92 cal.,7gfat (3gsat. fat),40mgchol.,
124mgsod., 3gcarb. (0sugars,0fiber),
5g pro.
FINGER FOOD 25
Spinach Deviled Eggs
Spinach adds unexpected color and flavor to
this tasty variation on deviled eggs. They're
easy to make and are an attractive addition
to a party spread.
—Dorothy Sander, Evansville, IN
Takes: 15 min. • Makes: 2 dozen
12 hard-boiled large eggs
% cup mayonnaise
2 Tbsp, white vinegar
2 Tbsp, butter, softened
1 Tbsp, sugar
14 tsp. pepper
14 tsp. salt
4 bacon strips, cooked and crumbled
14 cup frozen chopped spinach,
thawed and squeezed dry
Cut eggs in half lengthwise. Remove yolks;
set whites aside. In a small bowl, mash yolks.
Add the mayonnaise, vinegar, butter, sugar,
pepper and salt; mix well. Stir in bacon and
spinach. Stuff or pipe into the egg whites.
Refrigerate until serving.
2 STUFFED EGG HALVES 146 cal., 12gfat (4g
sat. fat), 221 mg chol., 194mg sod., 2g carb.
(2g sugars, 0 fiber), 7g pro.
Erudite Dip
To bring out the erudite dip’s tangy taste,
chill it before serving. This will give the
flavors time to blend.
—Taste of Home Test Kitchen
Prep: 5 min. + chilling • Makes: 114 cups
1 cup sour cream
Vi cup mayonnaise
2 green onions, finely chopped
1 Tbsp, lemon juice
1 Tbsp, minced fresh parsley
1 tsp. dill weed
1 garlic clove, minced
14 tsp. seasoned salt
14 tsp. pepper
Assorted fresh vegetables
Combine the first 9 ingredients; mix well.
Cover and refrigerate at least 2 hours. If
desired, sprinkle with additional parsley.
Serve with vegetables.
2TBSP. 102 cal., 11gfat (3gsat. fat), 5mg
chol., 117mgsod., Igcarb. (igsugars,
0 fiber), 1g pro.
26 TASTEOFHOME.COM
Stuffed Pizza Rolls
After trying a similar dish at a local
restaurant, I came up with my own
version. It is easy, delicious and fun
for potlucks or parties.
—Sarah Gilbert, Beaverton, OR
Prep: 10 min. • Bake: 25 min.
Makes: 1 dozen
1 tube (13.80 oz.) refrigerated
pizza crust
% cup prepared ranch salad dressing
6 oz. pepperoni, finely chopped
1 cup shredded pepper jack cheese
% cup shredded Romano cheese
% cupthinly sliced green onions
% cup chopped green pepper
4 cooked bacon strips, chopped
2 tsp. Italian seasoning
1 tsp. garlic powder
Optional: Marinara sauce or Alfredo
sauce, warmed
1.	Preheat oven to 350°. Grease 12 muffin
cups; set aside.
2.	On a lightly floured surface, unroll pizza
crust. Spread ranch to within Vi-in. of edges.
Sprinkle with the pepperoni, cheeses, green
onions, green pepper, bacon and seasonings.
Roll up jelly-roll style; pinch the edge closed.
Cut crosswise into 12 slices. Place each slice
into prepared muffin cups.
3.	Bake until lightly browned, 20-25 minutes.
Serve warm, with sauce if desired.
1 ROLL 234 cal., 14g fat (6g sat. fat), 28mg
chol.,664mgsod., 17gcarb. (2gsugars, 1g
fiber), 10g pro.
'Тё/Л	'Tbf):
Although chives are not the same as
green onions or scallions, they can
often be used interchangeably. But
because chives have a milder flavor,
you’ll need to use more of them when
substituting in a recipe.
FINGER FOOD 27

yCuuter y&view
“I was looking for a new
spin on iced tea, and this
was delish! I will definitely
be making this again.”
ANGEL182009 TASTEOFHOME.COM
0
Apricot Lemonade Iced Tea
Every special occasion deserves a refreshing
beverage served in a lovely punch bowl or
pitcher. This iced tea has a tangy flavor from
lemonade, apricot nectar and mint.
—Kay Chon, Sherwood, AR
Prep: 10 min. • Cook: 5 min. + cooling
Makes: 12 servings
4 cups water
7 tea bags
1 cup sugar
1 can (12 oz.) frozen lemonade
concentrate, partially thawed
1 cup chilled apricot nectar
4 cupscold water
Icecubes
Mint sprigs
1.	In a saucepan, bring 4 cups water to a boil;
remove from the heat. Add tea bags; steep,
covered, 5 minutes.
2.	Discard the tea bags. Stir in the sugar until
dissolved; cool slightly. Transfer to a pitcher;
cool completely.
3.	Add the lemonade concentrate and nectar
to the tea; stir in cold water. Serve over ice
with mint.
% CUP 148 cal., 0 fat (0 sat. fat), 0 chol., 3mg
sod., 38g carb. (36g sugars, 0 fiber), 0 pro.
0
Raspberry Iced Tea
One sip and you’ll likely agree that this is
the best flavored tea you’ve ever tasted!
—Chris Wilson, Sellersville, PA
Prep: 10 min. + chilling
Makes: about 2 qt.
8% cups water, divided
2/з cup sugar
5 tea bags
3 to 4 cups fresh or frozen
unsweetened raspberries
1. In a large saucepan, bring 4 cups of water
to a boil. Stir in sugar until dissolved. Remove
from heat; add tea bags. Steep 5-8 minutes.
Discard tea bags. Add 4 cups water.
2. In another saucepan, bring the raspberries
and remaining water to a boil. Reduce heat;
simmer, uncovered, for 3 minutes. Strain and
discard pulp. Add raspberry juice to the tea
mixture. Serve in chilled glasses over ice.
1 CUP87 cal.,0fat (0sat. fat), 0chol.,0sod.,
22g carb. (18g sugars, 3g fiber), 0 pro.
When making punch or iced tea, use
some of the mixture to fill ice cube trays.
Serve the beverage over these flavored
cubes to prevent watering down the
drink, especially on hot summer days.
REFRESHING SIPPERS 29
“I made this for a summer barbecue.
It was awesome, and everyone
LOVED it! Very refreshing!”
MELISSA83 TASTEOFHOME.COM
30 TASTEOFHOME.COM
Pink Rhubarb
Punch
To get your garden party started, toast the
arrival of guests and springtime with this
blush-colored rhubarb punch. The recipe
has a crisp, refreshing taste that everyone
will absolutely love.
—Rebecca Mininger, Jeromesville, OH
Prep: 30 min. + chilling
Makes: 20 servings (about 5 qt.)
8 cups chopped fresh or
frozen rhubarb
8 cups water
2У2 cups sugar
2 Tbsp, strawberry gelatin powder
2 cups boiling water
2 cups pineapple juice
% cup lemon juice
6 cups ginger ale, chilled
Optional: Fresh pineapple
wedges, sliced strawberries
and sliced lemons
1.	In a Dutch oven, bring rhubarb and water
to a boil. Reduce heat; simmer, uncovered,
for 10 minutes. Drain, reserving liquid (save
rhubarb for another use).
2.	In a large bowl, dissolve sugar and gelatin
powder in boiling water. Stir in the pineapple
and lemon juices. Stir in the rhubarb liquid;
refrigerate until chilled.
3.	Just before serving, pour into a punch
bowl and stir in the ginger ale. If desired,
garnish with fruit.
1 CUP 152 cal., 0fat (0 sat. fat), 0 chol., 11 mg
sod., 38gcarb. (37gsugars, 1gfiber), Igpro.
0
Cherry Limeade
Sweet Tea
Sweet tea and cherry limeade are two of my
favorite summer libations, so I decided to
combine them—the results are wonderful.
—Renee Page, Rochelle, IL
Prep: 10 min. • Cook: 10 min. + cooling
Makes: 14 servings (about 2% qt.)
8 cups water
6 tea bags
% cup sugar
1 can (12 oz.) frozen limeade
concentrate, thawed
1 cup chilled cherry juice blend
Icecubes
Optional: Lime wedges and
pitted dark sweet cherries
1. In a Dutch oven, bring the water to a boil;
remove from the heat. Add tea bags; steep,
covered, 10 minutes. Discard tea bags. Stir
in sugar until dissolved; cool slightly. Transfer
to a pitcher; cool completely.
2. Add limeade concentrate and cherry juice
to tea. Serve tea over ice. Garnish with lime
wedges and cherries if desired.
%CUP71 cal.,0fat (Osat.fat),0chol.,6mg
sod., 18g carb. (16g sugars, 0 fiber), 0 pro.
REFRESHING SIPPERS 31

Hover
camera here!
Sign up for Taste of
Home newsletters
and get recipes
delivered right to
your inbox!
Caramelized
Ham <& Swiss Buns
My next-door neighbor shared this recipe
with me, and I simply cannot improve it!
You can make it ahead and cook it quickly
when company arrives. The combo of poppy
seeds, ham, cheese, horseradish and brown
sugar makes it so delicious.
—Iris Weihemuller, Baxter, MN
Prep: 25 min. + chilling • Bake: 30 min.
Makes: 1 dozen
1 pkg. (18 oz.) Hawaiian sweet rolls
Vz cup horseradish sauce
% lb. sliced deli ham
6 slices Swiss cheese, halved
Vz cup butter, cubed
2 Tbsp, finely chopped onion
2 Tbsp, brown sugar
1	Tbsp, spicy brown mustard
2	tsp.poppyseeds
1V2 tsp. Worcestershire sauce
% tsp. garlic powder
1.	Arrange bottom halves of rolls in a greased
9x9-in. baking pan. Spread the cut side of roll
bottoms with horseradish sauce. Layer with
ham and cheese; replace tops.
2.	In a skillet, heat butter over medium-high
heat. Add onion; cook and stir 1-2 minutes
or until tender. Stir in remaining ingredients.
Pour over rolls. Refrigerate, covered, several
hours or overnight.
3.	Preheat oven to 350°. Bake, covered, for
25 minutes. Bake, uncovered, 5-10 minutes
longer or until golden brown.
1 SANDWICH 315 cal., 17gfat (9gsat. fat),
61mgchol., 555mgsod., 29gcarb. (13g
sugars, 2g fiber), 13g pro.
Turn these sandwiches into Reubens!
Substitute corned beef or pastrami for
the ham, add a layer of sauerkraut and
substitute caraway seeds for the poppy.
Easy Italian Beef
Sandwiches
These party-sized sandwiches make the
meal! Just add your favorite Italian salad
on the side. If you like, top the sandwiches
with some sliced provolone.
—Troy Parkos, Verona, Wl
Prep: 20 min. • Cook: 5 hours
Makes: 12 servings
1 boneless beef chuck roast (3 lbs.)
1 tsp. Italian seasoning
% tsp. cayenne pepper
% tsp. pepper
% cup water
1 jar (16 oz.) sliced pepperoncini,
undrained
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 garlic clove, minced
1	envelope reduced-sodium
onion soup mix
2	Tbsp. Worcestershire sauce
2	loaves (l lb. each) Italian bread, split
1.	Cut the roast in half; place in a 5-qt. slow
cooker. Sprinkle with the Italian seasoning,
cayenne and pepper. Add water. Cover and
cook on high for 4 hours or until tender.
2.	Remove the roast; shred meat with 2 forks
and return to slow cooker. In a large bowl,
combine the pepperoncini, peppers, garlic,
soup mix and Worcestershire sauce; pour
over the meat. Cover and cook on high for
1 hour or until peppers are tender.
3.	Spoon the beef mixture over the bottom
halves of bread; replace the bread tops. Cut
each loaf into 6 sandwiches.
1 SANDWICH 428cal., 14gfat (5gsat. fat),
74mg chol., 661 mg sod., 43g carb. (2g sugars,
3g fiber), 29g pro.
SATISFYING SANDWICHES 33
Italian Meat Stroniboli
As a mother of two, it seems the only time I
have in my day for creativity is in the kitchen.
I received a similar recipe from a co-worker
but decided to add veggies and spices to
give it my own spin.
—Denise Tutton, Ridgway, PA
Prep: 25 min. + rising • Bake: 25 min.
Makes: 10 servings
1 loaf (l lb.) frozen bread dough,
thawed
1 can (8 oz.) pizza sauce
% tsp. garlic powder, divided
% tsp. dried oregano, divided
8 oz. brick cheese, sliced
1 cup shredded part-skim
mozzarella cheese
У2 cup chopped green pepper
% cup chopped onion
1 cup sliced fresh mushrooms
У2 cup shredded Parmesan cheese
1 pkg. (3 oz.) sliced pepperoni
5 oz. sliced deli ham
1.	Place dough in a greased bowl, turning
once to grease the top. Cover and let rise
in a warm place until doubled, about 1 hour.
2.	Preheat oven to 350°. Mix pizza sauce and
% tsp. each garlic powder and oregano.
3.	Punch down dough. On a lightly floured
surface, roll dough into a 15x10-in. rectangle.
Top with the brick cheese, sauce mixture
and the remaining ingredients to within
1 in. of edges.
4.	Roll up, jelly-roll style, starting with a long
side. Pinch seam to seal and tuck ends under;
transfer to a greased baking sheet. Sprinkle
with remaining garlic powder and oregano.
Bake until golden brown, 25-30 minutes.
1 SLICE 335 cal., 16gfat (8gsat. fat),
46mg chol., 871 mg sod., 27g carb.
(4g sugars, 3g fiber), 19g pro.
Slow-Cookcr
Turkey Sloppy Joes
The combination of
chili sauce and ground
turkey in these sloppy
joes creates a delicious
flavor. The avocado adds
a special touch to the sandwiches.
—Nichole Jones, Idaho Falls, ID
Prep: 35 min. • Cook: 4 hours
Makes: 8 servings
1% lbs. lean ground turkey
2 medium onions, finely chopped
4 garlic cloves, minced
1 jar (12 oz.) chili sauce
1 jalapeno pepper, seeded and chopped
1	Tbsp. Worcestershire sauce
2	tsp. dried oregano
1 tsp. ground cumin
1 tsp. paprika
У2 tsp. salt
У2 tsp. pepper
2 cups shredded Monterey Jack cheese
8 onion rolls, split
2 medium ripe avocados,
peeled and mashed
1. In a large skillet coated with cooking spray,
cook turkey, onions and garlic over medium
heat until meat is no longer pink, breaking
meat into crumbles; drain.
2. Transfer to a 1 Vs-qt. slow cooker. Stir in
chili sauce, jalapeno, Worcestershire sauce,
oregano, cumin, paprika, salt and pepper.
Cover and cook on low 4-5 hours or until
heated through. Just before serving, stir
in the cheese. Serve on rolls topped with
mashed avocado.
1 sandwich 515 cal.,25gfat (9gsat. fat),
92mgchol., 1231 mg sod., 44g carb. (13g
sugars, 5gfiber), 29gpro.
Уё/Л y&tc/vew yip:
Not a fan of onion rolls? These sloppy
joes can be served on any kind of roll
you prefer.
34 TASTEOFHOME.COM
Biicon-Chiekeii
Crescent Ring
This ring is really very easy to put together.
It’s so good that people always ask me for
the recipe, which I gladly share.
—Michele McWhorter, Jacksonville, NC
Prep: 25 min. • Bake: 20 min.
Makes: 8 servings
2 tubes (8 oz. each) refrigerated
crescent rolls
1 can (l0 oz.) chunk white chicken,
drained and flaked
1/4 cups shredded Swiss cheese
3A cup mayonnaise
У2 cup finely chopped sweet red pepper
% cupfinely chopped onion
6 bacon strips, cooked and crumbled
2 Tbsp. Dijon mustard
1 Tbsp. Italian salad dressing mix
1. Grease a 14-in. pizza pan. Unroll crescent
roll dough; separate into 16 triangles. Place
wide end of 1 triangle 3 in. from edge of
prepared pan with point overhanging edge
of pan. Repeat with remaining triangles along
outer edge of pan, overlapping the wide ends
(dough will look like a sun when complete).
Lightly press wide ends together.
2. In a small bowl, combine the remaining
ingredients. Spoon over wide ends of dough.
Fold points of triangles over filling and tuck
under wide ends (filling will be visible). Bake
at 375° until golden brown, 20-25 minutes.
2 SLICES 502 cal., 34gfat (7gsat. fat), 42mg
chol., 1002mg sod., 26gcarb. (7g sugars,
0 fiber), 21g pro.
SATISFYING SANDWICHES 35


Chipotle Sweet Potato Salad
I love the velvety taste and texture of sweet
potatoes. A friend served sweet potatoes
cooked with peppers, and they tasted so
delicious together. I took those flavors and
developed them into this creamy, smoky
potato salad.
—Carolyn Eskew, Dayton, OH
Prep: 20 min. • Bake: 25 min. + cooling
Makes: 9 servings
3 lbs. sweet potatoes, peeled and cut
into /4-in. pieces (about 7 cups)
/4 cup finely chopped sweet onion
% cup finely chopped celery
/4 cup finely chopped seeded
fresh poblano pepper
1	jalapeno pepper, seeded
and finely chopped
1	cup mayonnaise
2	Tbsp, lime juice
/4 to 1 tsp. ground chipotle pepper
/4 tsp. salt
/4 tsp. pepper
Minced fresh cilantro
1. Preheat oven to 425°. Place the sweet
potatoes in a parchment-lined 15x10x1-in.
baking pan; cover tightly with foil. Roast
until tender, 25-30 minutes. Cool. Transfer
to a large bowl.
2. Add onion, celery, poblano and jalapeno.
Combine mayonnaise, lime juice, chipotle
pepper, salt and pepper; pour over potato
mixture and toss gently to coat. Refrigerate,
covered, until serving. Sprinkle with cilantro.
% CUP 322 cal., 18gfat (3gsat.fat),2mg
chol., 278mg sod., 38g carb. (16g sugars,
5gfiber),3gpro.
Уе^С yifr.
If you’re going to chill this salad for more
than a couple of hours before serving,
stir in just half of the dressing mixture.
Add the rest right before serving for a
nice creamy texture.
Roasted Sweet Potato
& Prosciutto Salad
"W I still think there’s no better
I combo than sweet potatoes
J with pork, or prosciutto
A in this case. I’m a retired
physician and am glad that
sweet potatoes are being given their due as
nutritional powerhouses.
—Helen Conwell, Portland, OR
Prep: 20 min. • Bake: 40 min. + cooling
Makes: 8 servings
3 medium sweet potatoes (about
2/4 lbs.), peeled and cut
into 1-in. pieces
4 Tbsp, olive oil, divided
У2 tsp. salt, divided
/4 tsp. pepper
3 oz. thinly sliced prosciutto, julienned
У2 cup sliced radishes
Уз cup chopped pecans, toasted
/4 cup finely chopped sweet red pepper
2 green onions, sliced, divided
1 Tbsp, lemon juice
1 tsp. honey
1.	Preheat oven to 400°. Place the sweet
potatoes in a greased 15xl0x1-in. baking pan.
Drizzle with 2 Tbsp, oil and sprinkle with
/4 tsp. salt and pepper; toss to coat. Roast
30 minutes, stirring occasionally.
2.	Sprinkle prosciutto over sweet potatoes;
roast 10-15 minutes longer or until potatoes
are tender and prosciutto is crisp. Transfer
to a large bowl; cool slightly.
3.	Add the radishes, pecans, red pepper and
half the green onions. In a small bowl, whisk
the lemon juice, honey, and remaining oil and
salt until blended. Drizzle over the salad; toss
to combine. Sprinkle with remaining onion.
>4CUP 167 cal., 12gfat (2gsat. fat),9mg
chol., 360mg sod., 13g carb. (6g sugars, 2g
fiber), 4g pro.
diabetic exchanges 2 fat, 1 starch.
BLUE-RIBBON POTATO SALADS 37
38 TASTEOFHOME.COM
Reades 'fcwbw
“This is a great recipe!
Only change I made was
adding a little chopped
celery. Perfect.”
SFCOLLINS TASTEOFHOME.COM
Southern Potato Salad
This potato salad with a southern twist is
perfect for a church supper or potluck.
The pickles add an extra sweetness.
—Gene P/tts, Wilsonville, AL
Prep: 30 min. + chilling • Makes: 8 servings
5 medium potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
14 cup thinly sliced green onions
% cup chopped sweet pickles
1 tsp. prepared mustard
1 tsp. celery seed
1 cup mayonnaise
Salt and pepper to taste
Place the potatoes in a large saucepan; add
water to cover. Bring to a boil. Reduce heat;
cook, uncovered, until tender, 10-15 minutes.
Drain potatoes; refrigerate until cold. Add
eggs, onions and pickles; toss well. Stir in
the mustard, celery seed and mayonnaise.
Season with salt and pepper and mix well.
Refrigerate until serving.
% CUP 377 cal., 26g fat (4g sat. fat), 169mg
chol., 275mgsod., 28gcarb. (5gsugars, 2g
fiber), 8g pro.
Mexican Roasted
Potato Salad
My husband usually doesn’t
like potato salad, but he loves
this one! It makes a fabulous
side dish for grilled chicken
or hamburgers. Although I
usually serve it warm, the leftovers are truly
outstanding straight from the fridge.
—Elisabeth Larsen, Pleasant Grove, UT
Prep: 20 min. • Bake: 25 min.
Makes: 10 servings
4 lbs. potatoes, peeled and cut into
/4-in. cubes (about 8 cups)
1 Tbsp, canola oil
1У2 tsp. salt, divided
У2 tsp. pepper
1 can (15 oz.) black beans,
rinsed and drained
1	can (4 oz.) chopped green chiles
2	Tbsp, minced fresh cilantro
% cup sour cream
3	A cup mayonnaise
2 tsp. lime juice
1 tsp. ground chipotle pepper
or 2 tsp. chili powder
У2 tsp. ground cumin
% tsp. garlic powder
1. Preheat oven to 425°. Place potatoes in a
greased 15x10x1-in. baking pan. Drizzle with
oil; sprinkle with 1 tsp. salt and the pepper.
Toss to coat. Roast potatoes until tender,
25-30 minutes, stirring occasionally.
2. In a large bowl, mix potatoes, beans, chiles
and cilantro. In a small bowl, combine the
sour cream, mayonnaise, lime juice, chipotle
pepper, cumin, garlic powder and remaining
salt. Pour dressing over potato mixture; toss
to coat. Serve warm.
% CUP 334 cal., 17gfat (4gsat. fat), 5mg
chol., 588mgsod., 39g carb. (2g sugars, 6g
fiber), 6g pro.
Tip
This recipe makes a generous amount
of dressing, so you may want to add it
gradually to the potatoes and adjust
to suit your taste. Use any leftover
dressing to top nachos, quesadillas
or tacos. You could even spoon some
over scrambled eggs!

BLUE-RIBBON POTATO SALADS 39
дат
0
Mango Gelatin Salad
My Aunt Nannette shared this smooth and
refreshing salad as a convenient do-ahead
dish. The mango and apricot flavors go well
with pork, chicken and beef.
—Debra Sult, Chandler, AZ
Prep: 30 min. + chilling • Makes: 8 servings
2 cans (15 oz. each) diced or
sliced mangoes, drained
1	pkg. (8 oz.) cream cheese,
softened and cubed
2	cups boiling water
2	pkg. (3 oz. each) lemon gelatin
1	pkg. (3 oz.) apricot gelatin
2	cupscold water
Optional: Fresh mint leaves
and cranberries
1. Place the mangoes and cream cheese in
a food processor; process until blended.
2. In a large bowl, add boiling water to the
gelatins; stir for 2 minutes to completely
dissolve. Stir in cold water, then the mango
mixture. Pour into a 8-cup ring mold coated
with cooking spray or a 2-qt. serving bowl.
Refrigerate until firm, about 4 hours. If using
a ring mold, unmold onto a serving plate. If
desired, serve with mint and cranberries.
% CUP 227 cal., 9g fat (6g sat. fat), 28mg
chol., 147mgsod., 35g carb. (33g sugars,
1gfiber),4gpro.
Cranberry Pineapple Salad
Impress dinnerguests with this delightfully
different take on traditional cranberry sauce.
The nuts add a tasty crunch.
—Dorothy Angley, Carver, MA
Prep: 15 min. + chilling
Makes: 12 servings
1% cups boiling water
2 pkg. (3oz. each) raspberry gelatin
1 can (14 oz.) jellied cranberry sauce
1 can (8 oz.) crushed
pineapple, undrained
% cup orange juice
1 Tbsp, lemon juice
Уг cup chopped walnuts
Lettuce leaves, optional
Miracle Whip, optional
1. Add boiling water to the gelatin; stir until
dissolved, about 2 minutes. Stir in cranberry
sauce. Add the pineapple, orange juice and
lemon juice. Refrigerate until thickened,
about 30 minutes. Stir in nuts. Pour into an
11x7-in. dish. Refrigerate until set.
2. Cut into 12 squares; if desired, serve each
square with a lettuce leaf and a dollop of
Miracle Whip.
1 piece 149 cal.,3gfat (0sat. fat),0chol.,
49mgsod., 30gcarb. (25gsugars, 1gfiber),
2g pro.
Kttckew Туг-
Miracle Whip has the same basic
ingredients as mayonnaise, but
it also contains extra sugar and
spices, making it a nice topping
for gelatin salads.
FLUFF & GELATIN SALADS 41
guides T&viw
“This salad is delicious and
decadent. My husband
says 12 out of 10 stars!”
DEB9962 TASTEOFHOME.COM
Blueberry Gelatin Salad
People request this layered treat for potlucks
all the time. This dish can be served as either
a salad or a dessert. And preparing it a day
ahead makes it taste even better!
—Mildred Livingston, Phoenix, AZ
Prep: 15 min. + chilling • Makes: 12 servings
2 pkg. (3 oz. each) cherry gelatin
2 cups boiling water
1 can (l5 oz.) blueberries, drained
1 pkg. (8 oz.) cream cheese, softened
14 cup sugar
1 tsp. vanilla extract
1 cup sour cream
% cup chopped pecans
1. In a large bowl, dissolve gelatin in boiling
water; stir in blueberries. Pour into a 11x7-in.
dish; chill until set.
2. In a large bowl, beat the cream cheese and
sugar until smooth. Add the vanilla and sour
cream; mix well. Spread over gelatin layer;
sprinkle with pecans. Chill for several hours
or overnight.
1 PIECE 239 cal., 12gfat (7gsat. fat), 34mg
chol., 99mgsod., 30gcarb. (29gsugars, 1g
fiber), 4g pro.
42 TASTEOFHOME.COM
0
Green Plop Gelatin
В Get ready for some fluffy
lemon-lime goodness! You
can have a little fun with this
recipe by experimenting with
different flavors of gelatin.
—Michelle Gauer, Spicer, MN
Prep: 15 min. + chilling
Makes: 16 servings
2 cups lemon-lime soda
2 pkg. (3 oz. each) lime gelatin
6 oz. cream cheese, softened
2 cups lemon-lime soda, chilled
1 carton (12 oz.) frozen
whipped topping, thawed
1. Microwave 2 cups of the soda on high
until hot, 1-2 minutes. Place hot soda and
gelatin in a blender; cover and process until
gelatin is dissolved. Add the cream cheese;
process until blended.
2. Transfer to a large bowl; stir in the chilled
soda. Whisk in whipped topping. Pour into a
3-qt. trifle bowl or glass bowl. Refrigerate,
covered, until firm, about 4 hours.
% CUP 159 cal.,7g fat (6g sat. fat), 12mg
chol., 62mg sod., 21g carb. (18g sugars,
Ofiber),2gpro.
0
Cherry Chiffon Gelatin
I’ve made this recipe so often, I can hardly
read the card any longer. It’s a beautiful salad
or dessert...but beware. Once you’ve made
this, they’ll ask for it again and again!
—Michelle Smith, Sykesville, MD
Prep: 10 min. + chilling
Makes: 8 servings
2 pkg. (3 oz. each) cherry
gelatin, divided
1/4 cups boiling water, divided
2 cups cold water, divided
1	can (15 oz.) pitted dark
sweet cherries, drained
2	cups whipped topping
1. In a large bowl, dissolve 1 package of the
gelatin in 3A cup boiling water. Add 1 cup of
cold water; stir. Refrigerate until partially set,
about 1 hour. Stir in the cherries. Pour into
a 7-cup mold coated with cooking spray.
Refrigerate for 1 hour or until firm.
2. In a small bowl, dissolve remaining gelatin
in remaining boiling water. Stir in remaining
cold water. Refrigerate until partially set,
about 1 hour. Fold in the whipped topping.
Carefully spread over the top. Refrigerate
for 4 hours or until firm. Unmold onto a
serving platter.
1 SLICE 163 cal., 3gfat (3gsat. fat), 0 chol.,
50mgsod., 32gcarb. (29gsugars, 1gfiber),
2g pro.
diabetic exchanges 2 starch.
FLUFF & GELATIN SALADS 43

Avocado <& Artichoke
Pasta Salad
A squeeze of lime juice, a
sprinkle of cilantro and a
little avocado make this a
creamy and zingy pasta
salad. Refrigerating before
serving helps the flavors blend.
—Carrie Farias, Oak Ridge, NJ
Takes: 30 min. • Makes: 10 servings
2 cups uncooked gemelli
or spiral pasta
1	can (14 oz.) water-packed
artichoke hearts, drained
and coarsely chopped
2	plum tomatoes, seeded
and chopped
1	medium ripe avocado,
peeled and cubed
/4 cup grated Romano cheese
DRESSING
% cup canola oil
2	Tbsp, lime juice
1 Tbsp, minced fresh cilantro
114 tsp. grated lime zest
/4 tsp. kosher salt
Vi tsp. freshly ground pepper
1. Cook the pasta according to package
directions. Drain; rinse with cold water.
2. In a large bowl, combine pasta, artichoke
hearts, tomatoes, avocado and cheese. In a
small bowl, whisk dressing ingredients. Pour
over pasta mixture; toss gently to combine.
Refrigerate, covered, until serving.
3/4CUP 188 cal., 10gfat (lgsat.fat),3mg
chol., 248mg sod., 21g carb. (1 gsugars,
2g fiber), 6g pro.
Greek Couscous Salad
I love the fresh taste of crisp veggies in this
salad. It’s hearty enough to be a full meal.
—Teri Rasey, Cadillac, Ml
Prep. 15 min. • Cook: 5 min. + cooling
Makes: 12 servings
1 can (14/4 oz.) reduced-sodium
chicken broth
1% cupsuncooked whole wheat
couscous (about 11 oz.)
DRESSING
14 cup olive oil
1/4 tsp. grated lemon zest
% cup lemon juice
1 tsp. adobo seasoning
% tsp. salt
SALAD
1	English cucumber, halved
lengthwise and sliced
2	cups grape tomatoes, halved
1 cup coarsely chopped fresh parsley
1 can (6/4 oz.) sliced ripe olives, drained
4 green onions, chopped
14 cup crumbled feta cheese
1. In a large saucepan, bring broth to a boil.
Stir in the couscous. Remove from heat; let
stand, covered, until the broth is absorbed,
about 5 minutes. Transfer to a large bowl;
cool completely.
2. Whisk together the dressing ingredients.
Add cucumber, tomatoes, parsley, olives and
green onions to couscous; stir in dressing.
Gently stir in cheese. Serve immediately or
refrigerate and serve cold.
% CUP 335 cal., 18g fat (3g sat. fat),4mg
chol., 637mg sod., 39gcarb. (3gsugars,
7g fiber), 9g pro.
English cucumbers have smaller seeds
and less water than standard cukes.
If you use a standard cucumber in this
recipe, remove the seeds first.
EASY PEASY PASTA SALADS 45
0
Salami & Provolone
Pasta Salad
This quick and easy pasta salad has all the
flavors of your favorite Italian sub! It’s the
perfect dish when you want something
that’s fast, light and cool.
—Jill Donley, Warsaw, IN
Prep: 25 min. + chilling • Makes: 8 servings
3 cups uncooked cellentani
pasta or elbow macaroni
1 medium sweet red pepper, chopped
4 oz. provolone cheese,
cubed (about 1 cup)
4 oz. hard salami, cubed (about 1 cup)
Уз cup prepared Italian salad dressing
Optional: Additional Italian salad
dressing and minced fresh basil
1. Cook the pasta or macaroni according to
package directions. Meanwhile, in a large
bowl, combine pepper, cheese and salami.
2. Drain pasta and rinse in cold water. Add
to the pepper mixture. Drizzle with Уз cup
of dressing and toss to coat. Refrigerate,
covered, at least 1 hour. If desired, stir in
additional dressing to moisten and sprinkle
with basil before serving.
% CUP 244 cal., 12gfat (5g sat. fat),24mg
chol., 575mg sod.,23gcarb. (2g sugars, 1g
fiber), 11g pro.
Vermicelli Pasta Salad
I started making this salad because it’s
loaded with peppers, which are my
husband’s favorite. Don’t be surprised
when there are no leftovers!
—Janie Colle, Hutchinson, KS
Prep: 20 min. + chilling
Makes: 10 servings
12 oz. uncooked vermicelli
1 bottle (16 oz.) creamy
Italian salad dressing
1 small green pepper, chopped
1 small sweet red pepper, chopped
6 green onions, chopped
1 tsp. dill seed
1 tsp. caraway seeds
1 tsp. poppy seeds
Cook the vermicelli according to package
directions. Drain; transfer to a large bowl.
Add remaining ingredients; toss to coat.
Refrigerate until cold.
3ACUP 309cal., 18gfat (3gsat. fat),0chol.,
404mgsod., 30gcarb. (5gsugars, 2gfiber),
5g pro.
Reades
“This is really good and
makes a substantial
amount for a potluck ”
OWLTREE TASTEOFHOME.COM
Macaroni Coleslaw
My friend brought this coleslaw to one of
our picnics, and everyone liked it so much
that we all had to have the recipe.
—Sandra Matteson, Westhope, ND
Prep: 25 min. + chilling • Makes: 16 servings
1 pkg. (7 oz.) ring macaroni or ditalini
1 pkg. (14 oz.) coleslaw mix
2 medium onions,finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
1 can (8 oz.) whole water chestnuts,
drained and chopped
DRESSING
l!4 cups Miracle Whip Light
14 cup sugar
% cup cider vinegar
14 tsp. salt
% tsp. pepper
1. Cook the macaroni according to package
directions; drain and rinse in cold water.
Transfer to a large bowl; add the coleslaw
mix, onions, celery, cucumber, green pepper
and water chestnuts.
2. In a small bowl, whisk dressing ingredients.
Pour over the salad; toss to coat. Cover and
refrigerate for at least 1 hour.
% CUP 150 cal., 5g fat (1 g sat. fat), 6mg chol.,
286mgsod., 24gcarb. (12gsugars, 2gfiber),
3g pro.
DIABETIC EXCHANGES 1 starch, 1 vegetable,
1 fat.
EASY PEASY PASTA SALADS 47

Yummy Corn Chip Salad
Corn chips give crunch and unexpected
flavor to this potluck-favorite salad. A bit
of bacon adds a hint of smokiness while
the cranberries bring a touch of sweetness.
It’s the perfect picnic companion!
—Nora Friesen, Aberdeen, MS
Takes: 25 min. • Makes: 12 servings
% cup canola oil
% cup cider vinegar
% cup mayonnaise
2 Tbsp, yellow mustard
Уг tsp. salt
3A cup sugar
Уг small onion
3A tsp.poppyseeds
SALAD
2 bunches leaf lettuce, chopped
(about 20 cups)
1 pkg. (9% oz.) corn chips
8 bacon strips, cooked and crumbled
1 cup shredded part-skim
mozzarella cheese
1 cup dried cranberries
1. For dressing, place first 7 ingredients in a
blender. Cover; process until smooth. Stir in
poppyseeds.
2. Place salad ingredients in a large bowl; toss
with dressing. Serve immediately.
l’/з CUPS 436 cal., 30g fat (4gsat. fat), 12mg
chol., 456mgsod., 38g carb. (24g sugars, 2g
fiber), 7g pro.
Fruit with
Poppy Seed Dressing
Cool, colorful and easy to prepare, this
refreshing, good-for-you fruit salad is a
springtime favorite.
—Peggy Mills, Texarkana, AR
Prep: 20 min. + standing
Makes: 12 servings
3 Tbsp, honey
1 Tbsp, white vinegar
1 tsp. ground mustard
% tsp. salt
% tsp. onion powder
Уз cup canola oil
1	tsp. poppy seeds
1	fresh pineapple, cut into iVz-in. cubes
3 medium kiwifruit, halved and sliced
2	cups fresh strawberries, halved
1. In a small bowl, whisk first 5 ingredients.
Gradually whisk in oil until blended. Stir in
poppyseeds; let stand 1 hour.
2. In a large bowl, combine fruits. Drizzle
with dressing; toss gently to coat.
1 CUP 129cal.,7gfat (0sat.fat),0chol.,
51 mg sod., 19g carb. (14g sugars, 2g fiber),
1g pro.
DIABETIC EXCHANGES 1 % fat, 1 fruit.
"lip:
To peel a kiwi, cut off the ends; peel
with a vegetable peeler. Then slice,
cube or dice as desired.
WHOLESOME SALADS 49
Veggie Nieoise Salad
This salad combines some of our favorite
ingredients in one dish—and with the
hard-boiled eggs and kidney beans, it
delivers plenty of protein.
—Elizabeth Kelley, Chicago, IL
Prep: 40 min. • Cook: 25 min.
Makes: 8 servings
Уз cup olive oil
% cup lemon juice
2 tsp. minced fresh oregano
2 tsp. minced fresh thyme
1 tsp. Dijon mustard
1 garlic clove, minced
% tsp. coarsely ground pepper
Уъ tsp. salt
1 can (16 oz.) kidney beans,
rinsed and drained
1 small red onion, halved
and thinly sliced
1 lb. small red potatoes
(about 9), halved
1 lb. fresh asparagus, trimmed
У2 lb. fresh green beans, trimmed
12 cups torn romaine (about
2 small bunches)
6 hard-boiled large eggs, quartered
1 jar (614 oz.) marinated quartered
artichoke hearts, drained
У2 cup Nicoise or kalamata olives
1.	For vinaigrette, whisk together the first
8 ingredients. In another bowl, toss the
kidney beans and onion with 1 Tbsp, of the
vinaigrette. Set aside the bean mixture and
remaining vinaigrette.
2.	Place the potatoes in a saucepan and cover
with water. Bring to a boil. Reduce the heat;
simmer, covered, until tender, 10-15 minutes.
Drain. While potatoes are warm, toss with
1 Tbsp, vinaigrette; set aside.
3.	In a pot of boiling water, cook asparagus
just until crisp-tender, 2-4 minutes. Remove
with tongs and immediately drop into ice
water. Drain and pat dry. In the same pot
of boiling water, cook the green beans until
crisp-tender, 3-4 minutes. Remove beans;
place in ice water. Drain and pat dry.
4.	To serve, toss the asparagus with 1 Tbsp,
vinaigrette; toss the green beans with 2 tsp.
vinaigrette. Toss romaine with the remaining
vinaigrette; place on a platter. Arrange the
vegetables, kidney bean mixture, hard-boiled
eggs, artichoke hearts and olives over top.
1 SERVING 329cal., 19gfat (4gsat. fat),
140mgchol., 422mgsod., 28g carb. (6g
sugars, 7g fiber), 12g pro.
DIABETIC EXCHANGES 3 fat, 2 medium-fat
meat, 2 vegetable, 1У2 starch.
50 TASTEOFHOME.COM
Vibrant
Black-Eyed Pea Salad
This salad reminds me of a cooking
class my husband and I took while
visiting Savannah, Georgia. People
go nuts for it at picnics and potlucks.
And it’s so pretty!
—Danielle Lee, West Palm Beach, FL
1
Prep: 25 min. + chilling
Makes: 10 servings
2 cans (l51/2 oz. each) black-eyed
peas, rinsed and drained
2 cups grape tomatoes, halved
1
1
2
DRESSING
%
each small green, yellow and
red peppers, finely chopped
small red onion, chopped
celery rib, chopped
Tbsp, minced fresh basil
cup red wine vinegar or
balsamic vinegar
Tbsp, stone-ground
mustard
tsp. minced fresh oregano
or % tsp. dried oregano
tsp. salt
tsp. freshly ground pepper
cup olive oil
1. In a large bowl, combine the peas,
tomatoes, peppers, onion, celery
and basil.
2. For dressing, in a small bowl, whisk
vinegar, mustard, oregano, salt and
pepper. Gradually whisk in oil until
blended. Drizzle over salad; toss to
coat. Refrigerate, covered, at least
3 hours before serving.
% cup 130 cal., 6gfat (1g sat. fat),
0 chol., 319mgsod., 15gcarb. (3g
sugars, 3g fiber), 5g pro.
diabetic exchanges 1 starch, 1 fat.
WHOLESOME SALADS 51
Strawberry Kale Salad
nThis fresh, zingy salad is
always a crowd-pleaser! The
strawberries and fresh mint
give it a summery feel, and
crumbled bacon and toasted
almonds add the perfect amount of crunch.
—Luanne Asta, Hampton Bays, NY
Takes: 25 min. • Makes: 10 servings
14 cup olive oil
Уз cup cider vinegar
1 tsp. honey
14 tsp. salt
Уз tsp. pepper
1 bunch kale (about 12 oz.), trimmed
and chopped (about 14 cups)
2 cups sliced fresh strawberries
3A lb. bacon strips, cooked and crumbled
14 cup minced fresh mint
1 cup crumbled feta cheese
14 cup slivered almonds, toasted
1. For the dressing, whisk together the first
5 ingredients in a small bowl.
2. To serve, place kale, strawberries, bacon
and mint in a large bowl; toss with dressing.
Sprinkle with cheese and almonds.
Г/зCUPS231 cal., 19gfat (4gsat. fat), 18mg
chol., 399mg sod., 8gcarb. (2g sugars, 2g
fiber), 8g pro.
•
Grilled Chicken
Ramen Salad
This is one of those recipes that I love
because it’s pretty much a complete
meal in one bowl, and when it goes
on the table, everyone says, “Yeah!”
—Karen Carlson, San Luis Obispo, CA
Takes: 30 min. • Makes: 8 servings
2 Tbsp, canola oil
2 pkg. (3 oz. each) ramen
noodles, crumbled
Уз cup canola oil
2 tsp. sesame oil
Уз cup seasoned rice vinegar
1	Tbsp, sugar
2	Tbsp, reduced-sodium soy sauce
114 lbs. boneless skinless
chicken breast halves
14 tsp. pepper
14 tsp. salt
1 pkg. (14 oz.) coleslaw mix
14 cup minced fresh cilantro
3 cups fresh snow peas, thinly
sliced lengthwise
2 cups shredded carrots
4 cups torn mixed salad greens
3 thinly sliced green onions
14 cup crumbled cooked bacon, optional
1.	In a large saucepan, heat oil over medium-
low heat. Add the ramen noodles; cook and
stir until toasted, 5-8 minutes. Remove from
pan; set aside.
2.	In a small bowl, whisk oils, vinegar, sugar
and soy sauce until blended; set aside.
3.	Sprinkle the chicken with pepper and salt.
Place chicken on a lightly oiled grill rack. Grill,
covered, over medium heat or broil 4-5 in.
from heat until a thermometer reads 165°,
8-10 minutes on each side. Cool slightly and
chop into 14-in. pieces.
4.	In a large bowl, combine the coleslaw mix
and cilantro. Layer coleslaw mixture, peas,
chicken, carrots, salad greens, noodles and
green onions in an 8- to 10-qt. dish. Sprinkle
with bacon; serve with vinaigrette.
1 SERVING 458 cal., 29gfat (4gsat. fat), 47mg
chol., 738mg sod., 28g carb. (10g sugars, 4g
fiber), 22g pro.
52 TASTEOFHOME.COM
WHOLESOME SALADS 53


Potluck Fried Chicken
This Sunday dinner staple is first fried
and then baked to a crispy golden brown.
Well seasoned with oregano and sage,
this classic is sure to satisfy diners at
church potlucks and late-summer picnics.
I love fixing it for family and friends.
—Donna Kuhaupt, Slinger, Wl
Prep: 40 min. • Bake: 25 min.
Makes: 12 servings
1/4 cups all-purpose flour
У2 cup cornmeal
% cup cornstarch
3 tsp. salt
2 tsp. paprika
1 tsp. dried oregano
1 tsp. rubbed sage
1 tsp. pepper
2 large eggs
% cup water
2 broiler/fryer chickens
(3 to 4 lbs. each), cut up
Oil for frying
1.	In a large shallow dish, combine the flour,
cornmeal, cornstarch, salt, paprika, oregano,
sage and pepper. In a shallow bowl, beat eggs
and water. Dip chicken in egg mixture; place
in flour mixture, a few pieces at a time, and
turn to coat.
2.	In an electric skillet, heat 1 in. of the oil to
375°. Fry chicken, a few pieces at a time, until
golden and crispy, 3-5 minutes on each side.
3.	Place in 2 ungreased 15x1 Oxi-in. baking
pans. Bake, uncovered, at 350° until juices
run clear, 25-30 minutes.
5 OZ. COOKED CHICKEN 497 cal., 29g fat (6g
sat. fat), 135mg chol., 693mg sod., 20g carb.
(0 sugars, 1 g fiber), 36g pro.
Sour Cream
Cheddar Biscuits
Here’s my go-to recipe for biscuits. The
garlic-butter topping seals the deal!
—Amy Martin, Vancouver, WA
Prep: 25 min. • Bake: 15 min.
Makes: V/2 dozen
2У2 cups all-purpose flour
3 tsp. baking powder
2 tsp. sugar
1 tsp. garlic powder
У2 tsp. cream of tartar
% tsp. salt
% tsp. cayenne pepper
У2 cup cold butter, cubed
1V2 cups shredded cheddar cheese
3A cup 2% milk
У2 cup sour cream
TOPPING
6 Tbsp, butter, melted
V/2 tsp. garlic powder
1 tsp. minced fresh parsley
1. Preheat oven to 450°. In a large bowl,
whisk the first 7 ingredients. Cut in cold
butter until mixture resembles coarse
crumbs; stir in cheese. Add the milk and
sour cream; stir just until moistened.
2. Drop dough by % cupfuls 2 in. apart
onto greased baking sheets. Mix topping
ingredients; brush over the tops. Bake
for 12-15 minutes or until lightly browned.
Serve warm.
1 BISCUIT206cal., 14gfat (8gsat. fat), 36mg
chol., 256mg sod., 15gcarb. (2g sugars, 1g
fiber), 5g pro.
SUNDAY CHICKEN DINNER 55
Sheet-Pan Lemon
Garlic Chicken
Try this sheet-pan chicken with roasted
potatoes for a simple and tasty meal
guaranteed to please the whole family.
Everyone needs an easy dinner like this!
—Andrea Potischman, Menlo Park, CA
Prep: 20 min. + marinating • Bake: 40 min.
Makes: 6 servings
14 cup olive oil
2 Tbsp, lemon juice
3 garlic cloves, minced
114 tsp. minced fresh thyme
or % tsp. dried thyme
1 tsp. salt
14 tsp. minced fresh rosemary
or 14 tsp. dried rosemary, crushed
14 tsp. pepper
6 bone-in chicken thighs
6 chicken drumsticks
1	lb. baby red potatoes, halved
1	medium lemon, sliced
2	Tbsp, minced fresh parsley
1. Preheat oven to 425°. In a small bowl,
whisk the first 7 ingredients until blended.
Pour /4 cup marinade into a large bowl or
shallow dish. Add the chicken and turn to
coat. Refrigerate 30 minutes. Cover and
refrigerate remaining marinade.
2. Drain chicken, discarding any remaining
marinade in bowl. Place the chicken in a
15x10x1-in. baking pan; add potatoes in a
single layer. Drizzle reserved marinade over
potatoes; top with lemon slices. Bake until
a thermometer inserted in chicken reads
170°-175° and the potatoes are tender,
40-45 minutes. If desired, broil the chicken
3-4 in. from heat until deep golden brown,
about 3-4 minutes. Sprinkle with parsley
before serving.
1 CHICKEN THIGH AND 1 CHICKEN LEG WITH
72 CUPS POTATOES 483 cal., 29g fat (7g sat.
fat), 128mg chol., 507mg sod., 15g carb,
(igsugars, 1gfiber), 39g pro.
Kitchen Up:
If you use fresh lemon juice for this
recipe, consider zesting the lemon
and garnishing each serving with a
little bit for bright flavor.
56 TASTEOFHOME.COM
'Awesome chicken fingers!
My kids request these a lot!”
MINDY TASTEOFHOME.COM
Southern Fried
Chicken Strips
What’s not to love about these crowd-
pleasing golden fried chicken strips?
A hint of garlic makes them irresistible.
—Genise Krause, Sturgeon Bay, Wl
Prep: 30 min. • Cook: 5 min./batch
Makes: 6 servings
1 large egg
Vi cup buttermilk
1 cup all-purpose flour
1V2 tsp. garlic powder
1У2

7z
2
2
tsp. pepper
tsp. salt
tsp. paprika
lbs. chicken tenderloins
Oil for deep-fat frying
Tbsp, grated Parmesan cheese
1. In a shallow bowl, whisk the egg and
buttermilk. In a separate shallow bowl,
combine the flour, garlic powder, pepper,
salt and paprika. Dip chicken in egg mixture,
then flour mixture.
2. In an electric skillet, heat the oil to 375°.
Fry the chicken, a few pieces at a time, for
2-3 minutes on each side or until no longer
pink. Drain on paper towels. Sprinkle with
the Parmesan cheese.
5 OZ. COOKED CHICKEN 327 cal., 11 gfat (2g
sat. fat), 126mgchol., 320mgsod., 18g carb.
(2gsugars, 1gfiber), 39g pro.
SUNDAY CHICKEN DINNER 57

wo
Tender
Barbecued Chicken
When you work long days, slow-cooked
meals are a big help. One family favorite is
this moist, slow-simmered chicken. Pickyour
favorite barbecue sauce and have at it!
—Jacqueline Blanton, Gaffney, SC
Prep: 15 min. • Cook: 4 hours
Makes: 6 servings
1 broiler/fryer chicken
(3 to 4 lbs.), cut up
1 Tbsp, canola oil
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
1 bottle (18 oz.) barbecue sauce
3A cup cola
1. In a large skillet, brown chicken in oil in
batches. Transfer to a 3-qt. slow cooker.
Top with onion and lemon slices. Combine
barbecue sauce and cola; pour over chicken.
2. Cover and cook on low 4-5 hours, until
chicken is tender. If desired, skim fat and
thicken cooking juices; serve with chicken.
note Most of the sodium comes from the
generous amount of prepared barbecue
sauce in this recipe. Use half the barbecue
sauce and cola to reduce the sodium.
4 OZ. COOKED CHICKEN 478 cal., 20gfat (5g
sat. fat), 104mg chol., 965mg sod., 39g carb.
(31g sugars, 1g fiber), 34g pro.
Buttermilk Biscuits
These biscuits are made from a recipe that’s
been in our family for years. They’re simple
to make and smell so good when baking! The
wonderful aroma takes me back to those
days and Mom’s homemade meals—it’s like
I’m there in our family’s kitchen again, with
her busy at the stove.
—Jean Parsons, Sarver, PA
Prep: 25 min. • Bake: 15 min.
Makes: 1/4 dozen
2 cups all-purpose flour
1 Tbsp, sugar
1 tsp. baking powder
14 tsp. salt
/4 tsp. baking soda
% cup cold shortening
/4 cup buttermilk
1. Preheat oven to 450°. In a large bowl,
combine the flour, sugar, baking powder,
salt and baking soda. Cut in the shortening
until the mixture resembles coarse crumbs.
Add the buttermilk; stir just until the dough
clings together.
2. Turn onto a lightly floured surface; knead
gently, 10-12 times. Roll to Vi-in. thickness;
cut with a floured 2-in. round biscuit cutter.
Place 1 in. apart on a greased baking sheet.
Bake until lightly browned, 11-12 minutes.
Serve warm.
1 BISCUIT82 cal.,3gfat (ig sat. fat), 0 chol.,
147mgsod., 12gcarb. (1 gsugars,0fiber),
2g pro.
SUNDAY CHICKEN DINNER 59

Creamy
Turkey Noodle Soup
I was honored when my fireman son-in-law
asked to add this recipe to their firehouse
cookbook. You can prepare parts of this soup
ahead of time and then assemble when ready.
Serve with a crusty bread.
—Carol Perkins, Washington, MO
Takes: 30 min. • Makes: 8 servings (2 qt.)
Уз cup butter, cubed
1 medium carrot, shredded
1 celery rib, finely chopped
Уз cup all-purpose flour
1 carton (32 oz.) chicken broth
У2 cup half-and-half cream
У2 cup 2% milk
1	cup uncooked kluski or
other egg noodles
2	cups cubed cooked turkey
1V2 cups shredded cheddar cheese
% tsp. salt
X tsp. pepper
1. In a large saucepan, heat the butter over
medium-high heat; saute carrot and celery
until tender, 3-5 minutes. Stir in flour until
blended; gradually add the broth, cream
and milk. Bring to a boil, stirring constantly;
cook and stir until thickened, 1-2 minutes.
2. Stir in the noodles. Reduce heat; simmer,
uncovered, until the noodles are al dente,
7-10 minutes, stirring occasionally. Add
the remaining ingredients; cook and stir
until turkey is heated through and cheese
is melted.
1 CUP 285 cal., 18gfat (11g sat. fat),92mg
chol.,823mgsod., Ilgcarb. (2gsugars, 1g
fiber), 18g pro.
Contest-Winning
Black Bean Soup
Fill your tummy without expandingyour
waistline when you dig into a bowl of this
soup. If you want to add meat, use lean
beef or chicken to pack in extra protein.
—Angee Owens, Lufkin, TX
Prep: 20 min.
Cook: 25 min.
Makes: 8 servings (2 qt.)
3 cans (15 oz. each) black beans,
rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 Tbsp, olive oil
4 garlic cloves, minced
2 cans (1472 oz. each) reduced-sodium
chicken broth or vegetable broth
1 can (14У2 oz.) diced tomatoes with
green peppers and onions, undrained
3 tsp. ground cumin
1У2 tsp. ground coriander
1 tsp. Louisiana-style hot sauce
X tsp. pepper
1 bay leaf
1 tsp. lime juice
У2 cup reduced-fat sour cream
X cup chopped green onions
1.	In a small bowl, mash 1 can black beans;
set aside. In a large saucepan, saute celery,
onion, red pepper and jalapeno in oil until
tender. Add garlic; cook 1 minute longer.
2.	Stir in broth, tomatoes, cumin, coriander,
hot sauce, pepper, bay leaf, mashed black
beans and remaining whole beans. Bring to
a boil. Reduce the heat; cover and simmer
for 15 minutes.
3.	Discard bay leaf. Stir in lime juice. Garnish
each serving with 1 Tbsp, sour cream and
iX tsp. green onion.
1 CUP 222 cal., 5gfat (1 gsat. fat), 5mgchol.,
779mg sod., 32gcarb. (7gsugars, 9gfiber),
11g pro.
DIABETIC EXCHANGES 2 starch, 1 lean meat,
1 vegetable, 1 fat.
SOUP SWAP! 61
Everything Bread
I love to make bread from
scratch, and this one has
become a tried-and-true
favorite. I serve it with just
about any meal, from casual
to formal, and it is always welcome.
—Traci Wynne, Denver, PA
П
Prep: 45 min. + rising • Bake: 25 min.
Makes: 1 loaf (25 slices)
1	pkg. (Xoz.) active dry yeast
% cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
% cup butter, softened
2	Tbsp, sugar
1 large eggyolk, room temperature
V/2 tsp. salt
4 to 4V2 cups all-purpose flour
1	large egg white
2	tsp. water
1 tsp. coarse sea salt or kosher salt
1 tsp. dried minced onion
1 tsp. each sesame, caraway
and poppyseeds
1.	In a large bowl, dissolve the yeast in warm
water. Add milk, butter, sugar, egg yolk, salt
and 2 cups flour. Beat on medium speed for
3 minutes. Stir in enough remaining flour to
form a firm dough.
2.	Turn onto a floured surface; knead until
smooth and elastic, 6-8 minutes. Place in a
greased bowl, turning once to grease top.
Cover; let rise until doubled, about 1 hour.
3.	Punch dough down. Turn onto a lightly
floured surface; divide dough into thirds.
Shape each into a 20-in. rope. Place ropes
on a large greased baking sheet and braid;
pinch ends to seal and tuck under. Cover
and let rise until doubled, about 45 minutes.
4. Preheat oven to 375°. Combine egg white
and water; brush over dough. Combine salt,
onion and seeds; sprinkle over bread. Bake
for 22-28 minutes or until golden brown.
Remove from pan to a wire rack to cool.
1 SLICE 102 cal.,2gfat (igsat. fat), 14mg
chol., 237mg sod., 17g carb. (2g sugars,
1g fiber), 3g pro.
DIABETIC EXCHANGES 1 starch, >2 fat.
62 TASTEOFHOME.COM
Chicken & Kale
Tortellini Soup
~	With cheese tortellini,
chicken, kale and lots of
• Ъ herbs, this comforting
ЯНААйЬ soup is so flavorful. The
i fact that it’s incredibly
easy to make is just a chilly-night bonus.
—Emily Hobbs, Ozark, MO
Prep: 15 min. • Cook: 2/4 hours
Makes: 8 servings (3 qt.)
1	lb. boneless skinless chicken
breasts, cut into 1/4-in. cubes
2	garlic cloves, minced
1/4 tsp. Italian seasoning
% tsp. pepper
6 cups chicken broth
1 pkg. (20 oz.) refrigerated
cheese tortellini
1 can (15 oz.) cannellini beans,
rinsed and drained
1 jar (714 oz.) marinated quartered
artichoke hearts, drained
and coarsely chopped
4 cups coarsely chopped
fresh kale (about 2 oz.)
Shaved Parmesan cheese, optional
1. Place the first 5 ingredients in a 5- or
6-qt. slow cooker. Cook, covered, on low
2-3 hours, until chicken is no longer pink.
2. Stir in tortellini, cannellini beans, artichoke
hearts and kale. Cook, covered, on low about
30 minutes, until the tortellini and kale are
tender, stirring halfway through the cooking
time. Serve immediately. If desired, top with
Parmesan cheese.
114 CUPS 386 cal., 12gfat (4gsat. fat), 66mg
chol., 1185mg sod., 43g carb. (4g sugars, 4g
fiber), 24g pro.
yip:
Chopped fresh spinach can be used
instead of kale. Stir it in during the
last few minutes of cooking.
SOUP SWAP! 63
Ovcr-the-Rainbow
Minestrone
This vegetarian soup features a rainbow of
vegetables. You can use any multicolored
pasta in place of the spirals.
—Crystal Schlueter, Northglenn, CO
Prep: 20 min. • Cook: 6 hours 20 min.
Makes: 10 servings (3%qt.)
4 large stems Swiss chard (about
M lb.) or fresh baby spinach
2 Tbsp, olive oil
1 medium red onion, finely chopped
1 medium yellow summer
squash or zucchini, halved
and cut into %-in. slices
1 medium sweet red oryellow
pepper, finely chopped
1	medium carrot, finely chopped
2	garlic cloves, minced
1/4 cups uncooked spiral pasta
or small pasta shells
% cup prepared pesto
Optional toppings: Additional
prepared pesto, shredded Parmesan
cheese, crushed red pepper flakes
and minced fresh basil
2. Stir in the broth, tomatoes, kidney beans,
garbanzo beans, squash, pepper, carrot and
garlic. Cook, covered, on low 6-8 hours, until
vegetables are tender.
3. Stir in the pasta and reserved chard leaves.
Cook, covered, on low 20-25 minutes longer,
until the pasta is tender; stir in the pesto. If
desired, top servings with additional pesto,
Parmesan cheese, red pepper flakes and
fresh basil.
Г/2CUPS231 cal., 7gfat (igsat. fat), 2mg
chol., 1015mgsod., 34gcarb. (7gsugars,
6gfiber),9gpro.
cups vegetable broth
cans (14/4 oz. each) fire-roasted
diced tomatoes, undrained
can (16 oz.) kidney beans,
rinsed and drained
can (15 oz.) garbanzo beans or
chickpeas, rinsed and drained
1. Cut stems from chard; chop stems and
leaves separately. Reserve leaves for adding
later. In a large skillet, heat oil over medium
heat. Add onion and chard stems; cook and
stir 3-5 minutes or until tender. Transfer to
аб-qt. slow cooker.
'МСскем/ yifj:
If you plan on getting this minestrone
simmering in the slow cooker in the
morning, save some time by chopping
the onion, squash, pepper and carrots
the night before.

64 TASTEOFHOME.COM
“Му family loved this
bread! Great way to
use extra zucchini
without all the sugar
in other recipes.”
KIM TASTEOFHOME.COM
Parmesan Zucchini Bread
This loaf has a rugged, textured look that
adds to its old-fashioned appeal. The mild
Parmesan flavor nicely complements the
zucchini, which adds bits of green color to
every tender slice.
—Chris Wilson, Sellersville, PA
Prep: 10 min. • Bake: 1 hour + cooling
Makes: 1 loaf (l 6 slices)
3 cups all-purpose flour
3 Tbsp, grated Parmesan cheese
1	tsp. salt
Уг tsp. baking powder
Уг tsp. baking soda
2	large eggs, room temperature
1 cup buttermilk
Уз cup sugar
Уз cup butter, melted
1 cup shredded peeled zucchini
1 Tbsp, grated onion
1. In a large bowl, combine flour, cheese,
salt, baking powder and baking soda. In
another bowl, whisk the eggs, buttermilk,
sugar and butter. Stir into dry ingredients
just until moistened. Fold in the zucchini
and grated onion.
2. Pour into a greased and floured 9x5-in.
loaf pan. Bake at 350° until a toothpick
inserted in the center comes out clean,
about 1 hour. Cool for 10 minutes before
removing from pan to a wire rack.
1 SLICE 156cal.,5gfat (3gsat. fat), 35mg
chol., 288mgsod., 23gcarb. (5gsugars, Ig
fiber), 4g pro.
SOUP SWAP! 65

Hearty Vegetarian Cliili
Rich and flavorful, this chili is absolutely
packed with fun veggies, like mushrooms,
beans and sun-dried tomatoes. It’s so filling,
you’ll win over any meat lover.
—Pam Ivbuls, Elkhorn, NE
Takes: 30 min. • Makes: 9 servings (2% qt.)
1% cups chopped baby
portobello mushrooms
1	medium onion, finely chopped
/4 cup chopped sun-dried
tomatoes (not packed in oil)
2	Tbsp, olive oil
2	garlic cloves, minced
1	pkg. (12 oz.) frozen vegetarian
meat crumbles
2	cans (16 oz. each) chili
beans, undrained
2	cans (14/4 oz. each) no-salt-added
diced tomatoes
Уг cup water
/4 cup vegetable broth
414 tsp. chili powder
2 tsp. brown sugar
Уг tsp. celery salt
Уг tsp. ground cumin
1 medium ripe avocado, peeled
and finely chopped
Reduced-fat sour cream, optional
1. In a Dutch oven, saute the mushrooms,
onion and sun-dried tomatoes in oil until
tender. Add garlic; cook 1 minute longer.
Add meat crumbles; heat through.
2. Stir in the chili beans, tomatoes, water,
broth, chili powder, brown sugar, celery salt
and cumin. Bring to a boil. Reduce the heat;
simmer, uncovered, for 10 minutes. Ladle
chili into bowls. Top each with avocado and,
if desired, sour cream.
1 CUP238cal.,8gfat (lgsat.fat),Ochol.,
611 mg sod., 34g carb. (9g sugars, 12g fiber),
14g pro.
DIABETIC EXCHANGES 2 lean meat,
2 vegetable, 1/4 starch, 1 fat.
Buttery Cornbread
A friend gave me this recipe several years
ago, and it’s my favorite. I love to serve the
melt-in-your-mouth cornbread hot from
the oven with butter and syrup. It gets rave
reviews on holidays and at potluck dinners.
—Nicole Callen, Auburn, CA
Prep: 15 min. • Bake: 25 min.
Makes: 15 servings
2A cup butter, softened
1 cup sugar
3 large eggs, room temperature
1/4 cups 2% milk
2/4 cups all-purpose flour
1 cup cornmeal
4/4 tsp. baking powder
1 tsp. salt
1. Preheat the oven to 400°. In a large bowl,
cream butter and sugar until light and fluffy,
5-7 minutes. Combine the eggs and milk.
Combine the flour, cornmeal, baking powder
and salt; add to creamed mixture alternately
with egg mixture.
2. Pour into a greased 13x9-in. baking pan.
Bake for 22-27 minutes or until a toothpick
inserted in the center comes out clean. Cut
into squares; serve warm.
1 SLICE 259cal., 10gfat (6gsat. fat),68mg
chol., 386mgsod., 37gcarb. (15gsugars,
1g fiber), 5g pro.
DOUBLE CORN CORNBREAD Stir in 1>2 Cups
thawed frozen corn.
MEXICAN CHEESE CORNBREAD Stir in 1 Cup
shredded Mexican cheese blend.
JALAPENO CORNBREAD Stir in 3 finely
chopped seeded jalapeno peppers.
CHILI COOK-OFF 67
Tasty Taco Chili
Ranch dressing mix and taco seasoning give
extra-special flavor to my chili. Folks always
come back for seconds.
—Julie Neuhalfen, Glenwood, I A
Prep: 30 min. • Cook: 6 hours
Makes: 10 servings (2/4 qt.)
2 lbs. ground beef
1 can (l5 oz.) black beans
1 can (16 oz.) kidney beans
1 can (15 oz.) pinto beans
1 can (14 oz.) hominy
1 can (10 oz.) diced tomatoes
and green chiles, undrained
1 can (8 oz.) tomato sauce
1 small onion, chopped
1 envelope ranch salad dressing mix
1 envelope taco seasoning
14 tsp. pepper
1	can (4 oz.) chopped green chiles
2	cans (1414 oz. each) diced
tomatoes, undrained
Optional toppings: Corn chips, sour
cream and shredded cheddar cheese
*•
Veggie Corn Muffins
These muffins go with so many main courses.
We love to add healthy ingredients to all our
recipes. I welcome the challenge, and it’s
something my family appreciates.
—Peggie Brott, Milford, KS
Takes: 30 min. • Makes: 1 dozen
1 cup yellow cornmeal
14 cup all-purpose flour
14 cup whole wheat flour
1 tsp. baking powder
% tsp. salt
1 large egg, room temperature
1 cup unsweetened almond milk
14 cup canola oil
% cup honey
14 cup finely shredded carrot
14 cup finely chopped green pepper
1.	Preheat oven to 400°. Coat 12 muffin
cups with cooking spray.
2.	Whisk together the cornmeal, flours,
baking powder and salt. In another bowl,
whisk together egg, milk, oil and honey.
Add to cornmeal mixture; stir just until
moistened. Fold in the vegetables. Fill
prepared cups two-thirds full.
3.	Bake until a toothpick inserted in the
center comes out clean, 12-15 minutes.
Cool 5 minutes before removing from
pan to a wire rack. Serve warm.
freeze option Freeze cooled muffins
in freezer containers. To use, microwave
on high until warmed, 30-45 seconds.
1 MUFFIN 159 cal., 6gfat (igsat.fat),
16mgchol., 207mgsod., 25g carb. (6g
sugars, 2g fiber), 3g pro.
DIABETIC EXCHANGES 114 starch, 1 fat.
1.	In a large skillet, cook and crumble beef
over medium-high heat until no longer pink,
8-10 minutes. Using a slotted spoon, transfer
beef to a 5-qt. slow cooker.
2.	Rinse and drain the beans and hominy. Add
to beef, along with the canned tomatoes and
green chiles, tomato sauce, onion, dressing
and seasoning mixes and pepper. Puree the
green chiles and remaining diced tomatoes in
a covered blender until smooth; stir into the
beef mixture.
3.	Cook, covered, on low for 6-8 hours.
Serve with toppings as desired.
freeze option Freeze the cooled chili in
freezer containers. To use, partially thaw
in refrigerator overnight. Heat through in
a saucepan, stirring occasionally and adding
a little water if necessary.
1 CUP 342 cal., 11gfat (4gsat.fat),56mg
chol., 1368mgsod., 36gcarb. (5gsugars,
9g fiber), 25g pro.
68 TASTEOFHOME.COM

Slow-Cooker
Quinoa Chili
This is the recipe that turned my husband
into a quinoa lover. I made it the day he got
good news on a new job, and we’ll always
remember how excited we were as we ate
this tasty meal.
—Claire Gallam, Alexandria, VA
Prep: 25 min. • Cook: 4 hours
Makes: 10 servings (about 3% qt.)
1 lb. lean ground beef (90% lean)
1	medium onion, chopped
2	garlic cloves, minced
1 can (28 oz.) diced tomatoes with
mild green chiles, undrained
1 can (14 oz.) fire-roasted diced
tomatoes, undrained
1 can (15 oz.) garbanzo beans or
chickpeas, rinsed and drained
1 can (15 oz.) black beans,
rinsed and drained
2 cups reduced-sodium beef broth
1	cup quinoa, rinsed
2	tsp. onion soup mix
1 to 2 tsp. crushed red pepper flakes
1 tsp. garlic powder
% to /4 tsp. cayenne pepper
% tsp. salt
Optional: Shredded Cheddar
cheese, chopped avocado,
chopped red onion, sliced
jalapeno, sour cream and cilantro
1.	In a large skillet, cook the beef, onion
and garlic over medium-high heat for
6-8 minutes or until beef is no longer pink,
breaking into crumbles; drain.
2.	Transfer the mixture to a 5- or 6-qt.
slow cooker. Add the next 11 ingredients;
stir to combine. Cook, covered, on low for
4-5 hours, until quinoa is tender.
3.	Serve with optional toppings as desired.
1У2CUPS 318cal., 7gfat (2gsat. fat), 37mg
chol., 805mg sod., 41 g carb. (7g sugars, 8g
fiber), 21g pro.
DIABETIC EXCHANGES 2/4 starch, 2 lean meat.
To make this chili vegetarian, omit the
ground beef and use vegetable broth.
70 TASTEOFHOME.COM

Hover
camera here!
Want more
recipes? Check out
Taste of Home's
entire selection of
cookbooks.
Green Chile Chicken ('hili
This easy chili is loaded with chicken and
beans. The spicy heat can be tamed a bit
with cool sour cream.
—Fred Lockwood, Plano, TX
Prep: 25 min. • Cook: 5 hours
Makes: 10 servings (З/г qt.)
4 bone-in chicken breast
halves (14 oz. each)
2 medium onions, chopped
2 medium green peppers, chopped
1 cup pickled jalapeno slices
1 can (4 oz.) chopped green chiles
2 jars (16 oz. each) salsa verde
2 cans (1572 oz. each) navy
beans, rinsed and drained
1 cup sour cream
/2 cup minced fresh cilantro
Optional toppings: Shredded
Colby-Monterey Jack cheese, sour
cream and crushed tortilla chips
1. Place chicken, onions, peppers, jalapenos
and chiles in a 5- or 6-qt. slow cooker. Pour
salsa over top. Cover and cook on low for
5-6 hours, until chicken is tender.
2. Remove the chicken; cool slightly. Shred
chicken with 2 forks, discarding skin and
bones; return meat to slow cooker. Stir in
the beans, sour cream and cilantro; heat
through. Serve with toppings as desired.
freeze option Before adding sour cream,
cilantro and toppings, cool chili. Freeze in
freezer containers. To use, partially thaw in
the refrigerator overnight. Heat through in a
saucepan, stirring occasionally and adding a
little water if necessary. Stir in sour cream and
cilantro. Serve with toppings as desired.
Г/з CUPS 320 cal., 7gfat (4gsat. fat), 79mg
chol., 1187mg sod., 30g carb. (5g sugars, 7g
fiber), 32g pro.
CHILI COOK-OFF 71

Crumb-Topped Sole
Looking for a low-carb supper that’s
ready in a hurry? This buttery sole is
covered with a rich sauce and topped
with toasty bread crumbs.
—Taste of Home Test Kitchen
Takes: 15 min. • Makes: 4 servings
3 Tbsp, reduced-fat mayonnaise
3 Tbsp, grated Parmesan
cheese, divided
2 tsp. mustard seed
% tsp. pepper
4 sole fillets (6 oz. each)
1 cup soft bread crumbs
1	green onion, finely chopped
% tsp. ground mustard
2	tsp. butter, melted
Thinly sliced green onions, optional
1. Combine the mayonnaise, 2 Tbsp, cheese,
mustard seed and pepper; spread over tops
of fillets. Place on a broiler pan coated with
cooking spray. Broil 4 in. from the heat until
fish flakes easily with a fork, 3-5 minutes.
2. Meanwhile, in a small bowl, combine the
bread crumbs, onion, ground mustard and
remaining cheese; stir in butter. Spoon over
fillets; spritz the topping with cooking spray.
Broil until golden brown, 1-2 minutes longer.
Sprinkle with green onions if desired.
1 FILLET267 cal., 10gfat (3gsat. fat),94mg
chol.,378mgsod.,8gcarb. (igsugars, 1g
fiber), 35g pro.
DIABETIC EXCHANGES 5 lean meat, 1 fat,
И starch.
0
Coleslaw with
Poppy Seed Dressing
I love this salad because I can keep it in the
fridge for a couple of days, and it just gets
better. It packs lots of crunch and flavor for
very little effort. If you like raisins or dried
cranberries, feel free to toss some in.
—Trisha Kruse, Eagle, ID
Prep: 20 min. + chilling
Makes: 12 servings (% cup each)
/4 medium head cabbage,
shredded (about 4/2 cups)
6 large carrots, shredded
(about 414 cups)
8 green onions, chopped (about 1 cup)
1 cup fat-free poppy seed salad dressing
Уз cup sunflower kernels
In a large bowl, combine cabbage, carrots
and green onions. Drizzle with the dressing;
toss to coat. Refrigerate, covered, at least
1 hour. Just before serving, top with the
sunflower kernels.
3A CUP 83 cal., 2gfat (0 sat. fat), 3mg choL,
102mgsod., 15gcarb. (3gsugars, 3gfiber),
2g pro.
diabetic exchanges 1 vegetable, У2 starch,
У2 fat.
Tip’’
A food processor makes quick work
of shredding cabbage and carrots.
FRIDAY FISH FRY 73
Old-World Rye Bread
Rye and caraway lend to this bread’s
wonderful flavor, while the surprise
ingredient of baking cocoa gives it a
rich, dark color. For a variation, stir
in a cup each of raisins and walnuts.
—Perlene Hoekema, Lynden, WA
Prep: 25 min. + rising
Bake: 35 min. + cooling
Makes: 2 loaves (l2 slices each)
2 pkg. (% oz. each) active dry yeast
1/4 cups warm water (110° to 115°)
14 cup molasses
6 Tbsp, butter, softened
2 cups rye flour
% cup baking cocoa
2 Tbsp, caraway seeds
2 tsp. salt
314 to 4 cups all-purpose flour
Cornmeal
1.	In a large bowl, dissolve the yeast in warm
water. Beat in the molasses, butter, rye flour,
baking cocoa, caraway seeds, salt and 2 cups
all-purpose flour until smooth. Stir in enough
of the remaining all-purpose flour to form a
stiff dough.
2.	Turn onto a floured surface; knead until
smooth and elastic, 6-8 minutes. Place in a
greased bowl, turning once to grease top.
Cover and let rise in a warm place until
doubled, about 1/4 hours.
3.	Punch dough down. Turn onto a lightly
floured surface; divide in half. Shape each
piece into a loaf about 10 in. long. Grease
2 baking sheets and sprinkle with cornmeal.
Place loaves on prepared pans. Cover and let
rise until doubled, about 1 hour.
4.	Bake at 350° for 35-40 minutes or until
bread sounds hollow when tapped. Remove
from pans to wire racks to cool.
1 SLICE 146caL, 3gfat (2gsat. fat),8mgchol.,
229mgsod., 26gcarb. (5gsugars, 2gfiber),
3g pro.
74 TASTEOFHOME.COM
Tartar Sauce
You can't have fried fish without tartar sauce!
Skip the bottled stuff and opt for this creamy
homemade version that takes just minutes to
mix together.
—Alice McGeoghegan, Willows, GA
Takes: 5 min. • Makes: 1 cup
1	cup mayonnaise
1	green onion,finely chopped
2	Tbsp, lemon juice
1 tsp. dill weed
1 tsp. ground mustard
Уг tsp. paprika
Уг tsp. pepper
In a small bowl, combine all the ingredients.
Refrigerate until serving.
2TBSP. 184cal., 20gfat (3gsat.fat),2mg
chol., 141mgsod., Igcarb. (0sugars, 0fiber),
Opro.
*•©
Oven-Fried Fish Nuggets
My husband and I love fried fish, but we’re
both trying to cut back on dietary fat. I made
up this recipe, and it’s a hit with us both.
—LaDonna Reed, Ponca City, OK
Takes: 25 min. • Makes: 4 servings
Уз cup seasoned bread crumbs
Уз cup crushed cornflakes
3 Tbsp, grated Parmesan cheese
Уг tsp. salt
% tsp. pepper
114 lbs. cod fillets, cut into 1-in. cubes
Butter-flavored cooking spray
In a shallow bowl, combine bread crumbs,
crushed cornflakes, Parmesan cheese, salt
and pepper. Coat fish with butter-flavored
spray, then roll in crumb mixture. Place on a
baking sheet coated with cooking spray. Bake
at 375° for 15-20 minutes or until fish flakes
easily with a fork.
freeze OPTION Cover and freeze unbaked
fish nuggets on a waxed paper-lined baking
sheet until firm. Transfer to a resealable
freezer container; return to freezer. To use,
preheat oven to 375°. Bake nuggets on a rack
on a greased baking sheet 15-20 minutes or
until fish flakes easily with a fork.
9 pieces 171 cal., 2gfat (1 gsat. fat), 66mg
chol., 415mg sod., 7g carb. (1 g sugars,
0 fiber), 29g pro.
DIABETIC EXCHANGES 5 lean meat, 14 starch.
FRIDAY FISH FRY 75
Fried Catfish
Pancake mix and carbonated water are
the surprising secrets to these beautifully
browned catfish fillets. Serve them with
coleslaw or sweet potato fries, and then
get ready for smiles’
—Taste of Home Test Kitchen
eggs
Tbsp, carbonated water
cup pancake mix
tsp. seasoned salt
Prep: 15 min. • Cook: 5 min./batch
Makes: 4 servings
2
2
1
72
% tsp. pepper
4 catfish fillets (6 oz. each)
Oil for deep-fat frying
1. In a shallow bowl, whisk eggs and water. In
another shallow bowl, combine the pancake
mix, seasoned salt and pepper. Dip fillets in
egg mixture, then coat with the seasoned
pancake mix.
2. In an electric skillet or deep-fat fryer, heat
oil to 375°. Fry the fillets, a few at a time, for
2-3 minutes or until golden brown. Drain on
paper towels.
1 FILLET475cal., 34gfat (5gsat.fat), 133mg
chol.,386mgsod., 10gcarb. (0 sugars, 1g
fiber), 29g pro.


76 TASTEOFHOME.COM
• 0
Aloni's Potato Pancakes
Mom got this recipe from Grandma, so
we’ve been enjoying it for years.
—Dianne Esposite, New Middletown, OH
Takes: 30 min. • Makes: 6 servings
4 cups shredded peeled potatoes
(about 4 large potatoes)
1 large egg, lightly beaten
3 Tbsp, all-purpose flour
1 Tbsp, grated onion
1 tsp. salt
% tsp. pepper
Oil for frying
Optional: Chopped parsley,
applesauce and sour cream
1. Rinse the shredded potatoes in cold water;
drain well, squeezing to remove excess water.
Place in a large bowl. Stir in egg, flour, onion,
salt and pepper.
2. In a large nonstick skillet, heat % in. of
oil over medium heat. Working in batches,
drop potato mixture by Уз cupfuls into oil;
press to flatten slightly. Fry both sides until
golden brown; drain on paper towels. Serve
immediately. If desired, sprinkle with parsley
and top with applesauce and sour cream.
2pancakes 171 cal.,7gfat (igsat. fat),
31 mg chol., 411 mg sod., 24g carb, (ig
sugars, 2g fiber), 3g pro.
FRIDAY FISH FRY 77

Loaded Spaghetti Bake
We used to go south in our RV for months at
a time. One year when we arrived home after
being gone for a while, my neighbor Jill came
over with a pie plate filled with this wonderful
spaghetti bake. Now I make it often for my
family. I sometimes use leftover chicken
instead of beef.
—Marian Pappas, Lake Stevens, WA
Prep: 25 min. • Bake: 30 min.
Makes: 8 servings
12 oz. uncooked spaghetti
1 lb. lean ground beef (90% lean)
1 cup chopped onion
1 cup chopped green pepper
1 jar (26 oz.) spaghetti sauce
1 can (4 oz.) mushroom stems
and pieces, drained
1 can (2% oz.) sliced ripe olives, drained
2 cups shredded cheddar
cheese, divided
1 can (10% oz.) condensed cream
of chicken soup, undiluted
1 carton (10 oz.) refrigerated
Alfredo sauce
% cup grated Parmesan cheese
Уг cup cornflake crumbs
1.	Preheat oven to 350°. Cook the spaghetti
according to package directions. Meanwhile,
in a large skillet, cook the beef, onion and
pepper over medium heat until meat is no
longer pink; drain. Add the spaghetti sauce,
mushrooms and olives. Drain the spaghetti;
add to the skillet.
2.	Transfer to a greased 13x9-in. baking dish.
Sprinkle with 1 cup of cheddar cheese. In a
small bowl, combine soup, Alfredo sauce and
Parmesan cheese; spread over the cheddar
cheese. In another bowl, combine cornflake
crumbs and the remaining cheddar cheese;
sprinkle over the top.
3.	Bake, uncovered, until casserole is bubbly
and cheese is melted, 30 minutes. Let stand
5 minutes before serving.
freeze option Cover and freeze unbaked
casserole for up to 3 months. When ready to
use, preheat oven to 350°; remove casserole
from the freezer while oven heats (do not
thaw). Cover and bake 1 hour. Uncover; bake
until heated through and a thermometer
reads 165°, 15-20 minutes longer.
114 CUPS 612 caL, 30g fat (14gsat. fat), 80mg
chol., 1486mg sod., 55g carb. (10g sugars, 4g
fiber), 29g pro.
Tender Garlic Cheese
Breadsticks
Breadsticks complement so many dishes.
I have found that when I use bread flour
instead of all-purpose, the texture is better.
—Ann Volner, Maryville, MO
Prep: 45 min. + rising • Bake: 10 min.
Makes: 32 breadsticks
1 pkg. (Koz.) active dry yeast
1/4 cups warm water (110° to 115°)
14 cup warm 2% milk (110° to 115°)
3 Tbsp, sugar
3 Tbsp, butter, melted
1/4 tsp. salt
14 tsp. baking soda
4/4 to 5/2 cups all-purpose flour
TOPPING
14 cup butter, melted
1 cup grated Parmesan cheese
414 tsp. Italian seasoning
1 tsp. garlic powder
1.	In a large bowl, dissolve yeast in warm
water and milk. Add the sugar, butter, salt,
baking soda and 3 cups flour. Beat until
smooth. Stir in enough remaining flour
to form a firm dough.
2.	Turn onto a floured surface; knead until
smooth and elastic, 6-8 minutes. Place in a
greased bowl, turning once to grease the
top. Cover and let rise in a warm place until
doubled, about 1 hour.
3.	Turn dough onto a lightly floured surface;
cover and let rest for 10 minutes. Divide into
32 pieces. Shape each into a 4/4-in. rope.
4.	Place the melted butter in a shallow bowl.
Place cheese in a separate shallow bowl. Dip
ropes in butter, then coat with cheese. Place
3 in. apart on lightly greased baking sheets.
Combine Italian seasoning and garlic powder;
sprinkle over breadsticks. Cover and let rise
until doubled, about 30 minutes.
5.	Bake at 375° 10-15 minutes or until golden
brown. Remove to wire racks. Serve warm.
1 BREADSTICK 117 cal.,5gfat (3gsat. fat),
13mgchol., 199mg sod., 15g carb. (2g sugars,
1g fiber), 3g pro.
УйГ fitchew Уьр:
To knead dough, fold the top toward you.
With your palms, push it away with a
rolling motion. After each push, give the
dough a quarter turn and fold it toward
you again. Only add flour as needed to
keep the dough from sticking. Knead
until the dough is smooth and elastic.
SPAGHETTI DINNER 79

Slow-Cookcr
Spaghetti <& Meatballs
I’ve been cooking for more than 50 years,
and this dish is still one that guests ask for
frequently. My No. 1 standby recipe, it also
makes amazing meatball sandwiches. You
can serve the sauce with any type of pasta.
—Jane Whittaker, Pensacola, FL
Prep: 50 min. • Cook: 5 hours
Makes: 12 servings (about ЗУ2 qt. sauce)
1	cup seasoned bread crumbs
2	Tbsp, grated Parmesan and
Romano cheese blend
1 tsp. pepper
У2 tsp. salt
2 large eggs, lightly beaten
2 lbs. ground beef
SAUCE
1	large onion, finely chopped
1	medium green pepper, finely chopped
3 cans (l 5 oz. each) tomato sauce
2	cans (14/ oz. each) diced
tomatoes, undrained
1 can (6 oz.) tomato paste
6 garlic cloves, minced
2 bay leaves
1 tsp. each dried basil, oregano
and parsley flakes
1 tsp. salt
У2 tsp. pepper
X tsp. crushed red pepper flakes
Hot cooked spaghetti
1.	In a large bowl, mix bread crumbs, cheese,
pepper and salt; stir in eggs. Add the beef;
mix lightly but thoroughly. Shape into 134-in.
balls. In a large skillet, brown the meatballs
in batches over medium heat; drain.
2.	Place the first 5 sauce ingredients in a 6-qt.
slow cooker; stir in the garlic and seasonings.
Add meatballs, stirring gently to coat. Cook,
covered, on low 5-6 hours, until meatballs
are cooked through.
3.	Remove bay leaves. Serve with spaghetti.
1 CUP 254cal., 11gfat (4gsat. fat),79mg
chol., 1133mg sod., 20g carb. (7g sugars,
3g fiber), 20g pro.
The Best Marinara Sauce
I developed this recipe with a friend to make
the most of a bumper crop of tomatoes. Now
we like to make huge batches—we’re talking
220-pounds-of-tomatoes huge—and then
give jars along with a pound of pasta as gifts
around the holidays. Knowingthis sauce is
made from the heart with the best possible
ingredients makes me feel good about giving
it to my family and friends.
—Shannon Norris, Senior Food Stylist,
Taste of Home
Prep:1 hour + simmering
Process: 40 min. • Makes: 9 cups
3 Tbsp, olive oil
1 cup chopped onion
Уз cup minced garlic, divided
12 lbs. plum tomatoes, quartered
2 cups water
iX cups minced fresh basil, divided
X cup minced fresh oregano
% cup tomato paste
2 tsp. kosher salt
1 tsp. coarsely ground pepper
% cup plus iX tsp. lemon juice
1.	In a stockpot, heat oil over medium heat.
Add the onion; cook and stir until softened,
3-4 minutes. Add 2 Tbsp, of garlic; cook
1 minute longer. Add tomatoes, water and
Уг cup basil; bring to a boil. Reduce heat;
simmer, covered, until the tomatoes are
completely broken down and soft, about
1 hour, stirring occasionally.
2.	Press tomato mixture through a food mill
into a large bowl; discard skins and seeds.
Return the tomato mixture to the stockpot;
add Уг cup remaining basil, oregano and
remaining garlic. Bringtoa boil. Reduce the
heat; simmer, uncovered, until thickened,
З/2-4 hours, stirring occasionally. Add the
tomato paste and remaining X cup of basil;
season with salt and pepper.
3.	Add 1 Tbsp, plus \Уг tsp. lemon juice to
each of 3 hot iX-pint jars. Ladle the hot
mixture into jars, leaving /2-in. headspace.
Remove air bubbles and adjust headspace,
if necessary, by adding hot mixture. Wipe
rims. Center lids on jars; screw on bands
until fingertip tight.
4.	Place jars into canner with simmering
water, ensuring that they are completely
covered with water. Bring to a boil; process
for 40 minutes. Remove jars and cool.
% CUP 131 cal.,4gfat (ig sat. fat), 0 chol.,
348mg sod., 22g carb. (13g sugars, 6g fiber),
5g pro.
DIABETIC EXCHANGES 1/Starch, 1 fat.
SPAGHETTI DINNER 81
Pastil Napolitana
This is the ultimate meat lover’s pasta
and is my copycat recipe of Olive Garden’s
version. Rich and hearty, with tremendous
flavors, this dish disappears quickly. I always
make extra sauce because it freezes very well.
—John Pittman, Northampton, PA
Prep: 30 min. • Cook: 2 hours
Makes: 8 servings
8 bacon strips
1 lb. ground beef
1 lb. bulk Italian sausage
1 Tbsp, olive oil
1 large onion, chopped
1 can (6 oz.) tomato paste
1 jar (24 oz.) marinara sauce
1 can (14/4 oz.) chicken broth
Уг cup dry red wine
1 can (8 oz.) mushroom
stemsand pieces
Уз cup pepperoni, chopped
1 Tbsp, sugar
1 Tbsp, garlic powder
1 Tbsp, dried oregano
1 Tbsp, dried basil
2 tsp. dried parsley flakes
1 tsp. dried rosemary, crushed
1 tsp. dried marjoram
1 tsp. rubbed sage
1 tsp. seasoned salt
1 tsp. pepper
/4 to 1 tsp. crushed red pepper flakes
1 tsp. Worcestershire sauce
Hot cooked spaghetti
Grated Parmesan cheese
1. In a Dutch oven, cook bacon over medium
heat; drain and set aside. Discard drippings.
In same pan, cook ground beef and sausage
in olive oil until the beef is no longer pink,
breaking into crumbles. Add onion; cook
until tender, about 5 minutes. Drain. Add
tomato paste; cook and stir until fragrant,
about 5 minutes.
2. Stir in the bacon, marinara sauce, chicken
broth, red wine, mushrooms, pepperoni,
sugar, garlic powder, oregano, basil, parsley,
rosemary, marjoram, sage, seasoned salt,
pepper, pepper flakes and Worcestershire
sauce. Bring to a boil; reduce heat. Simmer,
covered, stirring occasionally, until thickened
and flavors have combined, about 2 hours.
Serve with spaghetti and Parmesan cheese.
1 SERVING427 cal., 28gfat (9gsat. fat), 82mg
chol., 1591 mg sod., 19g carb. (10g sugars, 4g
fiber), 24g pro.
Italian Salad with
Lemon Vinaigrette
For an Italian twist on salad, I mix greens with
red onion, mushrooms, olives, pepperoncini,
lemon juice and Italian seasoning. Add some
tomatoes and carrots if you like.
—Deborah Loop, Clinton Township, Ml
Takes: 20 min. • Makes: 8 servings
(У2 cup vinaigrette)
1 pkg. (5 oz.) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted
and coarsely chopped
8 pepperoncini
Optional toppings: Chopped
tomatoes, shredded carrots and
grated Parmesan cheese
VINAIGRETTE
Уз cup extra virgin olive oil
3 Tbsp, lemon juice
1 tsp. Italian seasoning
% tsp. salt
% tsp. pepper
1. In a bowl, combine first five ingredients;
toss lightly. If desired, add toppings.
2. In a small bowl, whisk the vinaigrette
ingredients until blended. Serve with salad.
i%cups 109cal., llgfat (igsat.fat),0chol.,
343mgsod.,4gcarb. (igsugars, 1 gfiber),
1g pro.
DIABETIC EXCHANGES 2 fat, 1 vegetable.
82 TASTEOFHOME.COM
***** ''f&uter 'f&view
“This was oh, so yummy!
We loved it!”
LMMANDA TASTEOFHOME.COM
Garlic-Cheese Flatbread
As an appetizer or side dish, this cheesy
flatbread will be devoured in less time than
it takes to bake...and that’s not long! Unless
you plan to make two of them, don’t count
on having leftovers.
—Suzanne Zick, Maiden, NC
Takes: 25 min. • Makes: 12 servings
1	tube (11 oz.) refrigerated
thin pizza crust
2	Tbsp, butter, melted
1 Tbsp, minced fresh basil
4 garlic cloves, minced
3A	cup shredded cheddar cheese
yA cup grated Romano cheese
Va cup grated Parmesan cheese

1.	Unroll dough into a greased 15xWx1-in.
baking pan; flatten the dough to 13x9-in.
rectangle and build up edges slightly.
2.	Drizzle with butter. Sprinkle with basil,
garlic and cheeses.
3.	Bake at 425° until crisp, 11-14 minutes.
Cut into squares; serve warm.
1 PIECE 146 cal., 8gfat (4gsat. fat), 19mg
chol.,317mgsod., 13gcarb, (igsugars,
0 fiber), 6g pro.
SPAGHETTI DINNER 83

Crunchy White Baked
Macaroni & Cheese
This creamy, bubbly, indulgent classic is
down-home comfort food at its finest.
The topping is made with panko bread
crumbs for an extra bit of crunch.
—Nicole Duffy, New Haven, CT
Prep: 25 min. • Bake: 30 min. + standing
Makes: 8 servings
1 pkg. (16 oz.) uncooked
elbow macaroni
1 can (12 oz.) evaporated milk
1 cup whole milk
1 lb. white deli cheese, cubed
8 oz. cubed white Cheddar cheese
V/z cups panko bread crumbs
Уг cup grated Parmesan cheese
У2 tsp. dried parsley flakes
1.	In a large saucepan, cook the macaroni
according to the package directions. Drain
and set aside.
2.	In same saucepan, combine evaporated
milk, whole milk, deli cheese and Cheddar
cheese. Cook and stir until the cheeses are
melted and mixture is smooth. Stir in the
cooked macaroni; heat through. Transfer
to a greased 13x9-in. baking dish. Combine
bread crumbs, Parmesan and parsley flakes;
sprinkle over macaroni mixture.
3.	Cover and bake at 350° for 20 minutes.
Uncover; bake until casserole is bubbly and
golden brown, 10-15 minutes longer. Let
stand 10 minutes before serving.
1 CUP 639 cal., 31gfat (18gsat. fat), 104mg
chol., 1091 mg sod., 61g carb, (llg sugars,
2g fiber), 30g pro.
Cheesy Scalloped
Potatoes <& Ham
You just can’t go wrong with a casserole
that is creamy, cheesy and easy to make.
The recipe makes two casseroles, so it’s
great for a crowd. It freezes nicely, too.
—Salina Bontrager, Kalona, IA
Prep: 45 min. • Bake: 1% hours
Makes: 2 casseroles (8 servings each)
2 cans (10% oz. each) condensed
cream of chicken soup, undiluted
2 cups sour cream
2/з cup butter, melted
1 tsp. garlic powder
1 tsp. pepper
6У2 lbs. potatoes, peeled and
cut into %-in. slices
6 cups cubed fully cooked
ham (about 2/4 lbs.)
1 pkg. (16 oz.) Velveeta, cubed
1. Preheat the oven to 350°. Mix the first
5 ingredients. Stir in the potatoes, ham
and cheese. Transfer to 2 greased 13x9-in.
baking dishes.
2. Bake, covered, 1 hour. Uncover; bake until
potatoes are tender, 45-55 minutes longer.
freeze option Cover and freeze unbaked
casseroles. To use, partially thaw in the
refrigerator overnight. Remove from the
refrigerator 30 minutes before baking.
Preheat oven to 350°. Bake the casseroles
as directed, increasing time as necessary to
heat through and for a thermometer inserted
in center to read 165°.
1V2CUPS 491 cal.,28gfat (15gsat. fat),
106mg chol., 1664mg sod., 34g carb.
(5g sugars, 2g fiber), 23g pro.
yifj:
When making a ham, freeze 6 cups
to use in this recipe at a later date.
CLASSIC CASSEROLES 85
>. «»
Hot Brown
Turkey Casserole
If you’ve ever tried the Hot
Brown sandwich at the
Brown Hotel in Louisville,
LX Kentucky, you’ll love this
МВДИ version. It can be assembled
ahead and refrigerated; just adjust the baking
time accordingly if cold.
—Diane Halferty, Corpus Christi, TX
Prep: 40 min. • Bake: 20 min.
Makes: 12 servings
% cup butter
% cup all-purpose flour
4 cups 2% milk
1 large egg
% cup grated Parmesan cheese, divided
% tsp. salt
% tsp. pepper
12 slices bread, toasted and divided
2 lbs. thinly sliced cooked
turkey or chicken
% tsp. paprika
6 bacon strips, cooked and crumbled
1 cup tomatoes, chopped and seeded
1 tsp. minced fresh parsley
1. Preheat oven to 350°. 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 until slightly
thickened, 6-8 minutes. Remove from heat.
2. In a small bowl, lightly beat egg. Gradually
whisk in >2 cup of the sauce. Slowly return all
to the pan, whisking constantly. Add /4 cup
Parmesan cheese, salt and pepper. Cook and
stir until thickened. (Do not allow to boil.)
3. In a greased 13x9-in. baking dish, layer
6 toast slices and turkey; pour sauce over
top. Sprinkle with the paprika, bacon and
remaining % cup Parmesan cheese.
4. Bake until heated through, 20-25 minutes.
Top with the tomatoes and parsley. Cut the
remaining toast slices in half diagonally; serve
on the side.
1 serving 316cal., 13gfat (6gsat. fat),
117mg chol., 472mg sod., 19g carb. (6g
sugars, 1gfiber),30gpro.
86 TASTEOFHOME.COM
Sausage Lasagna
The idea for this lasagna recipe comes from
my mother-in-law, who always makes it for
my three boys on special holidays. I’ve put an
easy twist on Carole’s classic dish, and it’s
become one of my go-to dinners as well!
—Blair Lonergan, Rochelle, VA
Prep: 45 min. • Bake: 35 min. + standing
Makes: 12 servings
1	lb. bulk Italian sausage
1	medium onion, chopped
2	garlic cloves, minced
1 can (6 oz.) tomato paste
1 can (28 oz.) crushed tomatoes
1 can (8 oz.) tomato sauce
3 tsp. dried basil
% tsp. pepper, divided
% tsp. salt
1 large egg, lightly beaten
1 carton (l5 oz.) whole-milk
ricotta cheese
1% cups grated Parmesan cheese, divided
12 no-cook lasagna noodles
4 cups shredded part-skim
mozzarella cheese
1.	Preheat oven to 400°. In a large skillet,
cook and crumble the sausage with onion
over medium heat until no longer pink,
5-7 minutes; drain. Add the garlic and
tomato paste; cook and stir 1 minute.
2.	Stir in tomatoes, tomato sauce, basil,
/4 tsp. pepper and salt; bring to a boil.
Reduce heat; simmer, uncovered, until
slightly thickened, 10-15 minutes.
3.	In a bowl, mix the egg, ricotta cheese,
1% cups Parmesan cheese and remaining
pepper. Spread 1/4 cups meat sauce into
a greased 13x9-in. baking dish. Layer with
4 noodles, 1/2 cups ricotta cheese mixture,
1/4 cups mozzarella cheese and V/2 cups
sauce. Repeat the layers. Top with the
remaining noodles, sauce and mozzarella
and Parmesan cheeses.
4.	Cover with greased foil; bake 30 minutes.
Uncover; bake until lightly browned and
heated through, 5-10 minutes. Let stand
15 minutes before serving.
1 PIECE 416 cal.,23gfat (11gsat. fat),83mg
chol., 978mgsod., 29gcarb. (8gsugars, 3g
fiber), 25g pro.
CLASSIC CASSEROLES 87
Taco Cornbread Casserole
A whole can of chiles adds fire to this
cornbread casserole. For less heat, use
just enough of the can for your taste.
—Lisa Paul, Terre Haute, IN
Prep: 25 min. • Bake: 1 hour
Makes: 8 servings
2 lbs. ground beef
2 envelopes taco seasoning
2 cans (14/4 oz. each) diced
tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 oz.) chopped green chiles
2 pkg. (8/4 oz. each)
cornbread/muffin mix
1 can (8/4 oz.) whole kernel
corn, drained
1 cup sour cream
2 cups corn chips
2 cups shredded Mexican cheese
blend or cheddar cheese, divided
1 can (2% oz.) sliced ripe olives, drained
Optional: Shredded lettuce, chopped
tomatoes and chopped red onion
1.	Preheat oven to 400°. In a Dutch oven,
cook beef over medium heat until no longer
pink, breaking into crumbles, 8-10 minutes;
drain. Stir in taco seasoning. Add tomatoes,
water, rice and green chiles; heat through,
stirring occasionally.
2.	Meanwhile, prepare the cornbread mix
according to package directions; stir in corn.
Pour half the batter into a greased 13x9-in.
baking dish. Layer with half the meat mixture,
all of the sour cream, half the corn chips and
1 cup cheese. Top with the remaining batter,
remaining meat mixture, ripe olives and
remaining corn chips.
3.	Bake, uncovered, until the cornbread is
cooked through, 55-60 minutes. Sprinkle
with remaining cheese; bake until melted,
3-5 minutes longer. If desired, serve with
lettuce, tomatoes and red onion.
Г/2 CUPS 817 cal., 40gfat (17g sat. fat),
183mgchol., 1982mgsod., 74g carb.
(20g sugars, 4g fiber), 36g pro.
88 TASTEOFHOME.COM

Hover
camera here!
Follow Taste of
Home on Facebook
and connect with
other cooks.
Puff Pastry
Chicken Potpic
When my wife is craving comfort food, I whip
up my chicken potpie. It's easy to make, sticks
to your ribs and delivers soul-satisfying flavor.
—Nick Iverson, Denver, CO
Prep: 45 min.
Bake: 45 min. + standing
Makes: 8 servings
1	pkg. (17.3 oz.) frozen
puff pastry, thawed
2	lbs. boneless skinless chicken
breasts, cut into 1-in. pieces
1 tsp. salt, divided
1 tsp. pepper, divided
4 Tbsp, butter, divided
1	large onion, chopped
2	garlic cloves, minced
1 tsp. minced fresh thyme
or % tsp. dried thyme
1 tsp. minced fresh sage
or % tsp. rubbed sage
/4 cup all-purpose flour
1/4 cups chicken broth
1	cup plus 1 Tbsp, half-and-half
cream, divided
2	cups frozen mixed vegetables
(about 10 oz.)
1 Tbsp, lemon juice
1 large eggyolk
1.	Preheat oven to 400°. On a lightly floured
surface, roll each of the pastry sheets into a
12x10-in. rectangle. Cut 1 sheet crosswise
into six 2-in. strips; cut the remaining sheet
lengthwise into five 2-in. strips. On a baking
sheet, closely weave the strips to make a
12x10-in. lattice. Freeze while making filling.
2.	Toss the chicken with /4 tsp. each salt and
pepper. In a large skillet, heat 1 Tbsp, butter
over medium-high heat; saute chicken until
browned, 5-7 minutes. Remove from pan.
3.	In same skillet, heat remaining butter over
medium-high heat; saute onion until tender,
5-7 minutes. Stir in the garlic and herbs; cook
1 minute. Stir in flour until blended; cook and
stir 1 minute. Gradually stir in chicken broth
and 1 cup cream. Bring to a boil, stirring
constantly; cook and stir until thickened,
about 2 minutes.
4.	Stir in vegetables, lemon juice, chicken and
the remaining salt and pepper; return to a
boil. Transfer to a greased 2/4-qt. oblong
baking dish. Top with lattice, trimming to fit.
5.	Whisk together the egg yolk and remaining
cream; brush over pastry. Bake, uncovered,
until potpie is bubbly and golden brown,
45-55 minutes. Cover loosely with foil if it
starts getting too dark. Let stand 15 minutes
before serving.
1 SERVING 523 cal., 25g fat (10g sat. fat),
118mg chol., 768mg sod., 42g carb. (4g
sugars, 6g fiber), 30g pro.
CLASSIC CASSEROLES 89



Sandy's Chocolate Cake
Years ago, I drove 4 у/г hours to a cake
contest, holding my entry on my lap the
whole way. But it paid off. One bite and
you’ll see why this beauty was named the
best chocolate cake.
—Sandy Johnson, Tioga, PA
Prep: 30 min. • Bake: 30 min. + cooling
Makes: 16 servings
1 cup butter, softened
3	cups packed brown sugar
4	large eggs, room temperature
2	tsp. vanilla extract
22/з cups all-purpose flour
3A cup baking cocoa
3	tsp. baking soda
Z tsp. salt
Г/з cups sour cream
Г/з cups boiling water
FROSTING
Vi cup butter, cubed
3 oz. unsweetened chocolate, chopped
3 oz. semisweet chocolate, chopped
5 cups confectioners’ sugar
1	cup sour cream
2	tsp. vanilla extract
1. Preheat oven to 350°. Grease and flour
three 9-in. round baking pans.
2. In a large bowl, cream butter and brown
sugar until light and fluffy, 5-7 minutes. Add
the eggs, 1 at a time, beating well after each
addition. Beat in vanilla. In another bowl,
whisk the flour, cocoa, baking soda and salt;
add to creamed mixture alternately with sour
cream, beating well after each addition. Stir
in the water until blended.
3. Transfer to the prepared pans. Bake until
a toothpick comes out clean, 30-35 minutes.
Cool in the pans 10 minutes; remove to wire
racks to cool completely.
4. For frosting, melt butter and chocolates in
a metal bowl over simmering water; stir until
smooth. Cool slightly.
5. In a large bowl, combine confectioners’
sugar, sour cream and vanilla. Add chocolate
mixture; beat until smooth. Spread frosting
between layers and over top and sides of
cake. Refrigerate leftovers.
1 PIECE685 cal.,29gfat (I8gsat. fat), 115mg
chol.,505mgsod., 102gcarb. (81gsugars, 3g
fiber), 7g pro.
Sour Cream Pound Cake
Because I’m our town’s postmaster,
I can bake only in my spare time. When
I do, I especially enjoy making desserts like
this one. It tastes amazing as is, or tucked
under ice cream and chocolate syrup.
—Karen Conrad, East Troy, Wl
Prep: 15 min. • Bake: 1% hours + cooling
Makes: 20 servings
1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
% tsp. baking soda
% tsp. salt
1	cup sour cream
2	tsp. vanilla extract
Confectioners’ sugar, optional
1. In a bowl, cream butter and sugar until
light and fluffy, 5-7 minutes. Add the eggs,
1 at a time, beating well after each addition.
Combine flour, baking soda and salt; add to
creamed mixture alternately with sour cream
and vanilla. Beat on low just until blended.
Pour batter into a greased and floured 10-in.
fluted tube pan.
2. Bake at 325° for iX-l1/? hours or until a
toothpick inserted in the center comes out
clean. Cool in the pan for 15 minutes before
removing to a wire rack to cool completely.
Sprinkle with confectioners’ sugar if desired.
1 PIECE 311 cal., 13gfat (7gsat. fat),96mg
chol., 163mg sod., 45gcarb. (30gsugars, 1g
fiber), 4g pro.
CAKES TO BAKE 91
Carrot Layer Cake
My sister calls this her ultimate carrot
cake, and it lives up to the name.
—Linda Van Holland, Innisfail, AB
Prep: 55 min. • Bake: 35 min. + cooling
Makes: 20 servings
1	cup sugar
2	Tbsp, all-purpose flour
% tsp. salt
1 cup heavy whipping cream
Vi cup butter
1 cup chopped pecans
1 tsp. vanilla extract
CAKE
1/4 cups canola oil
2 cups sugar
2 cups all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 large eggs, room temperature
4 cups finely shredded carrots
1 cup raisins
1 cup chopped pecans
FROSTING
3A cup butter, softened
6 oz. cream cheese, softened
1 tsp. vanilla extract
3 cups confectioners’ sugar
1.	Preheat oven to 350°. In a large heavy
saucepan, combine sugar, flour and salt.
Stir in cream; add butter. Cook and stir over
medium heat until butter is melted; bring
to a boil. Reduce heat. Simmer, uncovered,
for 30 minutes, stirring occasionally. Stir in
nuts and vanilla. Cool and set aside.
2.	In a large bowl, beat oil and sugar until
well blended. In another bowl, whisk flour,
cinnamon, baking powder, baking soda and
salt; add to the creamed mixture alternately
with eggs, beating well after each addition.
Stir in the carrots, raisins and nuts.
3.	Pour batter into 3 greased and floured
9-in. round baking pans. Bake until a
toothpick inserted in the center comes
out clean, 35-40 minutes. Cool in pans
10 minutes before removing to wire racks
to cool completely.
4.	For the frosting, in a small bowl, beat the
butter, cream cheese and vanilla until fluffy.
Gradually beat in sugar until smooth. Spread
filling between layers. Frost sides and top of
cake. Store in the refrigerator. Remove from
refrigerator 30 minutes before serving.
1 piece 641 caL,41gfat (14gsat. fat),94mg
chol., 405mgsod., 68gcarb. (53gsugars, 3g
fiber), 5g pro.
For a tender, golden cake, it’s best
to use aluminum pans with a dull,
rather than shiny or dark, finish. If
using glass baking dishes, reduce
the oven temperature by 25°.
92 TASTEOFHOME.COM
Banana Nut (kike
I’m a pastor’s wife, and it’s so good to have
something to serve when friends drop in
unexpectedly. Because this banana nut
cake can be frozen and also keeps well in
the refrigerator, I try to have one on hand.
—Gloria Barkley, Wilmington, NG
Prep: 10 min. • Bake: 1 hour + cooling
Makes: 16 servings
3 cups all-purpose flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
4 large eggs, room temperature
2 cups mashed ripe bananas
(3 to 4 medium)
l’/з cups canola oil
1 can (8 oz.) crushed
pineapple, undrained
1V2 tsp. vanilla extract
1У2 cups chopped walnuts
Optional toppings: Confectioners’
sugar and whipped cream
1. Preheat oven to 350°. Grease and flour a
10-in. tube pan. In a large bowl, whisk flour,
sugar, salt, baking powder, baking soda,
cinnamon and nutmeg. In another bowl,
combine eggs, bananas, oil, pineapple and
vanilla. Add to flour mixture; stir just until
moistened. Fold in nuts.
2. Pour into the prepared pan. Bake until a
toothpick inserted in the center comes out
clean, 60-65 minutes. Cool in the pan for
15 minutes before removing to a wire rack
to cool completely. If desired, dust with the
confectioners’ sugar and serve with cream.
freeze option Securely wrap the cooled
cake in foil, then freeze. To use, thaw at room
temperature. Top servings with optional
ingredients if desired.
1 PIECE 468 cal.,26gfat (3gsat. fat), 53mg
chol., 268mgsod., 53g carb. (32g sugars, 2g
fiber), 7g pro.
CAKES TO BAKE 93

Sticky Toffee Rice Pudding
with Caramel Cream
’ A simple rice pudding gets a
makeover with this upscale
ff * * W recipe. It has just the right
* amount of thickness for
soaking up the hot caramel
topping. Family and friends will spoon up
every last delicious drop.
—Janice Elder, Charlotte, NC
Prep: 45 min. • Bake: 35 min. + cooling
Makes: 16 servings
3 cups water
1 cup uncooked medium grain rice
% tsp. salt
3 cups pitted dates, chopped
3 cups 2% milk
2 tsp. vanilla extract
1 cup packed brown sugar
1V2 cups heavy whipping cream, divided
% cup butter, cubed
У2 cup sour cream
% cup hot caramel ice cream topping
1.	In a large saucepan, bring the water, rice
and salt to a boil. Reduce heat; cover and
simmer for 12-15 minutes or until rice is
tender. Add dates and milk; cook and stir
for 10 minutes. Remove from the heat;
stir in vanilla. Set aside.
2.	In a small saucepan, combine the brown
sugar, 1 cup cream and butter. Bring to a
boil. Reduce the heat; simmer, uncovered,
for 2 minutes, stirring constantly. Stir into
rice mixture. Transfer to a greased 13x9-in.
baking dish. Bake pudding, uncovered, at
350° 35-40 minutes or until bubbly. Cool
for 15 minutes.
3.	Meanwhile, in a small bowl, beat the sour
cream, caramel topping and remaining
cream until slightly thickened. Serve with
warm rice pudding. Refrigerate leftovers.
7г CUP RICE PUDDING WITH 1 TBSP. TOPPING
329 cal., 14g fat (8g sat. fat), 38mg chol.,
112mgsod., 50gcarb. (37gsugars, 2gfiber),
4g pro.
Raisin Date Bread Pudding
I put all of my leftover bread and buns in the
freezer, and when I’ve stashed away enough,
I whip up a batch of this delicious pudding.
It’s the perfect dish for any occasion.
—Dawn Green, Hopkins, Ml
Prep: 15 min. • Bake: 55 min.
Makes: 12 servings
4 cups whole milk
5 cups cubed day-old bread
1 cup sugar
8 large eggs, room temperature, beaten
У2 cup butter, melted
% cup chopped dates
% cup raisins
1 tsp. vanilla extract
У2 tsp. ground cinnamon
Dash salt
Dash ground nutmeg
Optional: Additional sugar, cinnamon
and nutmeg, and whipped cream
In a large bowl, pour milk over bread. Add
sugar, eggs, butter, dates, raisins, vanilla,
cinnamon, salt and nutmeg; stir to mix well.
Pour into a greased 13x9-in. baking dish. If
desired, sprinkle top with additional sugar,
cinnamon and nutmeg. Bake at 350° until
golden brown and a knife inserted in the
center comes out clean, about 55 minutes.
If desired, serve warm with whipped cream.
1 PIECE 290 cal., 14gfat (8gsat. fat), 173mg
chol., 250mg sod., 33g carb. (25g sugars, 1g
fiber), 8g pro.
CRISPS, COBBLERS & PUDDINGS 95
Banana Crumb Pudding
Friends and family ask me to make my thick
and creamy banana puddingforall occasions.
They can’t get enough of the wonderful
flavor of the fruit and vanilla wafer crumbs.
You can also top the classic southern treat
with meringue instead of whipped cream.
—Yvonnia Butner, Pinnacle, NC
Prep: 15 min. • Cook: 20 min. + chilling
Makes: 15 servings
1 cup sugar
ЛА cup cornstarch
6 cups 2% milk
5 large eggyolks
% cup butter, cubed
2 tsp. vanilla extract
1	tsp. kosher salt
2	pkg. (11 oz.each) vanilla wafers
7 medium bananas, sliced
TOPPING
2 cups heavy whipping cream
6 Tbsp, sugar
1.	In a large heavy saucepan, mix sugar and
cornstarch. Whisk in milk. Cook and stir over
medium heat until thickened and bubbly.
Reduce heat to low; cook and stir 2 minutes
longer. Remove from heat.
2.	In a bowl, whisk a small amount of hot
mixture into egg yolks; return all to pan,
whisking constantly. Bring to a gentle boil;
cook and stir 2 minutes. Remove from heat.
Stir in the butter, vanilla and salt. Cool for
15 minutes, stirring occasionally.
3.	Reserve 1 banana and 1 cup whole wafers
for the topping. Crush 2 cups wafers and set
aside. In a 13x9-in. baking dish, place a single
layer of whole wafers, filling gaps with the
crushed wafers. Layer with a third of the
bananas and pudding. Repeat layers twice.
Press plastic onto the surface of pudding.
Refrigerate, covered, overnight.
4.	In a bowl, beat heavy cream until it begins
to thicken. Add sugar; beat until soft peaks
form (do not overmix.) Just before serving,
spread whipped cream over pudding; top
with reserved banana and wafers.
% CUP 535 cal., 27g fat (13g sat. fat), 121 mg
chol., 370mg sod., 70gcarb. (46gsugars, 1g
fiber), 7g pro.
Want to change things up a bit in this
pudding? For a boost of flavor, add
2 Tbsp, spiced rum at the same time
you add the vanilla extract.
96 TASTEOFHOME.COM
Pecan Pic Cobbler
I couldn’t find a recipe, so I took it upon
myself and devised this amazing dessert
that combines the ease of a cobbler and
the rich flavor of pecan pie. It tastes even
better with ice cream or whipped topping.
—Willa Kelley, Edmond, OK
Prep: 20 min. • Bake: 30 min. + cooling
Makes: 12 servings
14 cup butter, cubed
1 cup plus 2 Tbsp, all-purpose flour
% cup sugar
3 tsp. baking powder
% tsp. salt
2/з cup 2% milk
1 tsp. vanilla extract
114 cups coarsely chopped pecans
1 cup packed brown sugar
% cup brickie toffee bits
114 cups boiling water
Vanilla ice cream, optional
1. Preheat oven to 350°. Place butter in a
13x9-in. baking pan; heat the pan in oven
3-5 minutes or until the butter is melted.
Combine flour, sugar, baking powder and
salt. Stir in milk and vanilla until combined.
2. Remove baking pan from oven; add batter.
Sprinkle with pecans, brown sugar and toffee
bits. Slowly pour the boiling water over top
(do not stir). Bake, uncovered, until golden
brown, 30-35 minutes. Cool on a wire rack
for 30 minutes (the cobbler will thicken upon
cooling). Serve cobbler warm, with vanilla
icecream if desired.
1 SERVING 411 cal., 23gfat (8gsat. fat), 26mg
chol., 327mgsod., 51g carb. (41g sugars, 2g
fiber), 3g pro.
CRISPS, COBBLERS & PUDDINGS 97
Rhubarb Crumble
To tell you the truth, I’m not sure how well
my crumble keeps...we usually eat it up in
a day! You can make it with all rhubarb,
but the apples and strawberries make this
dessert extra good.
—Linda Enslen, Schuler, AB
Prep: 20 min. • Bake: 40 min.
Makes: 8 servings
3 cups sliced fresh or frozen
rhubarb (%-in. pieces)
1 cup diced peeled apples
Уг to 1 cup sliced strawberries
Уз cup sugar
У2 tsp. ground cinnamon
Уг cup all-purpose flour
1 tsp. baking powder
% tsp. salt
4 Tbsp, cold butter
Уз cup packed brown sugar
Уз cup quick-cooking oats
Vanilla ice cream, optional
1.	In a bowl, combine the rhubarb, apples
and strawberries; spoon into a greased
8-in. square baking dish. Combine sugar
and cinnamon; sprinkle over the rhubarb
mixture. Set aside.
2.	Combine flour, baking powder and salt.
Cut in the butter until mixture resembles
coarse crumbs. Stir in the brown sugar and
oats. Sprinkle over the rhubarb mixture.
3.	Bake at 350° for 40-50 minutes or until
lightly browned. Serve warm or cold, with
a scoop of ice cream if desired.
1 SERVING 227 cal., 6gfat (4gsat. fat), 15mg
chol., 191 mg sod.,41g carb. (29g sugars, 2g
fiber), 2g pro.
Maple Blueberry Crisp
With sweet blueberries and a tender crumb
topping, thisyummy crisp makes a wonderful
treat at the end of a brunch or evening meal.
I sometimes top servings with a scoop of
vanilla ice cream.
—Mona Wright, Villa Rica, GA
Prep: 15 min. • Bake: 35 min.
Makes: 9 servings
4 cups fresh or frozen blueberries
У2 cup maple syrup
2 Tbsp, cornstarch
1 tsp. ground cinnamon
1% cups all-purpose flour
3A cup packed brown sugar
У2 cup cold butter
1 tsp. almond extract
Vanilla ice cream, optional
1. Preheat the oven to 375°. In a large bowl,
combine blueberries, syrup, cornstarch and
cinnamon. Transfer to a greased 8-in. square
baking dish. In a small bowl, combine flour
and brown sugar. Cut in the butter until the
mixture resembles coarse crumbs; stir in
the extract. Sprinkle over top.
2. Bake until filling is bubbly and topping is
golden brown, 35-40 minutes. If desired,
serve with icecream.
1 SERVING 315 cal., Hgfat (6gsat. fat),27mg
chol., 82mgsod., 54g carb. (35g sugars, 2g
fiber), 2g pro.
98 TASTEOFHOME.COM
Apple Betty with
Almond Cream
I love making this treat for friends during
the peak of apple season. I plan a quick
soup and bread meal so we can get right
to the dessert!
—Elizabeth Godecke, Chicago, IL
Prep: 15 min. • Cook: 3 hours
Makes: 8 servings
3 lbs. tart apples, peeled and sliced
10 slices cinnamon-raisin bread, cubed
% cup packed brown sugar
ЛА cup butter, melted
1	tsp. almond extract
'A tsp. ground cinnamon
% tsp. ground cardamom
% tsp. salt
ALMONDCREAM
1	cup heavy whipping cream
2	Tbsp, sugar
1 tsp. grated lemon zest
/4 tsp. almond extract
1. Place apples in an ungreased 4- or 5-qt.
slow cooker. In a large bowl, combine bread,
brown sugar, butter, extract, cinnamon,
cardamom and salt; spoon over the apples.
Cover and cook on low 3-4 hours, until the
apples are tender.
2. In a small bowl, beat cream until it begins
to thicken. Add the sugar, lemon zest and
extract; beat until soft peaks form. Serve
with apple mixture.
1 CUP WITH % CUP ALMOND CREAM 468 cal.,
23gfat (14gsat. fat), 71 mgchol., 224mg
sod., 65g carb. (45g sugars, 5g fiber), 5g pro.
Mercer 5-in. Mini Bowl $4
crateandbarrel.com
CRISPS, COBBLERS & PUDDINGS 99

Banana Fudge Pic
This dessert, which is like a banana sundae,
is both light and good. I make it often.
—Myra Innes, Auburn, KS
Prep: 20 min. • Bake: 30 min. + chilling
Makes: 8 servings
1 sheet refrigerated pie crust
ЛА cup miniature semisweet
chocolate chips, melted
3 cups whipped topping, divided
2 large eggs
A cup sugar
2 bananas, sliced
Additional miniature chocolate chips
for garnish, optional
1. Unroll the crust into a 9-in. pie plate; flute
edge. In a large bowl, combine the melted
chocolate, 1 cup whipped topping, eggs
and sugar. Mix well. Pour into crust. Bake at
350° for 30 minutes. Cool for 10 minutes,
then refrigerate for 1 hour.
2. Layer the sliced bananas over pie and top
with remaining whipped topping. Sprinkle
miniature chocolate chips on top if desired.
Chill until serving.
1 PIECE 317 cal., 16gfat (10gsat. fat), 58mg
chol., 117mgsod., 39gcarb. (22g sugars, 1g
fiber), 3g pro.
Easy Fresh Strawberry Pie
To save a little time when making this pie,
I often use whole strawberries and arrange
them pointed side up in the pastry shell. It
creates a beautiful presentation. Either way
you prepare it, this pie is delicious!
—Josh Carter, Birmingham, AL
Prep: 20 min. + cooling
Bake: 15 min. + chilling • Makes: 8 servings
1	sheet refrigerated pie crust
% cup sugar
2	Tbsp, cornstarch
1 cup water
1 pkg. (3 oz.) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional
1.	Unroll crust into 9-in. pie plate. Trim edge.
Line unpricked crust with a double thickness
of heavy-duty foil or parchment. Bake at
450° for 8 minutes. Remove the foil; bake
5 minutes longer. Cool on a wire rack.
2.	In a small saucepan, combine the sugar,
cornstarch and water until smooth. Bring to
a boil; cook and stir until thickened, about
2 minutes. Remove from the heat; stir in
gelatin until dissolved. Refrigerate until
slightly cooled, 15-20 minutes.
3.	Meanwhile, arrange strawberries in the
crust. Pour gelatin mixture over berries.
Refrigerate until set. If desired, serve with
whipped cream.
1 piece 264cal.,7gfat (3gsat.fat), 5mgchol.,
125mg sod., 49g carb. (32g sugars, 2g fiber),
2g pro.
To create a pretty braided crust like
the one shown in the photo above,
cut a second refrigerated pie crust
into 3/8-in. strips. Braid the strips,
pressing the pieces together to seal
and making 1 long strip that fits around
the perimeter of the pie crust. Adhere
the braided strip to the crust with a
lightly beaten egg.
pies & TARTS 101
Apple Tart
For 15 years, my husband, daughter and
I owned and operated an apple orchard,
where we grew 27 varieties on 2,200 trees.
This recipe is my personal favorite from all
the apple dishes I’ve made. My family even
prefers this wonderful tart over traditional
pie. I hope you enjoy it, too.
—Marilyn Begres, Dexter, Ml
Prep: 25 min. • Bake: 50 min. + cooling
Makes: 8 servings
1	cup sugar, divided
2	Tbsp, all-purpose flour
У2 tsp. ground cinnamon
6 medium tart apples, peeled
and thinly sliced
1 Tbsp, butter
Pastry for a single-crust pie
1. In a 10-in. cast-iron or other ovenproof
skillet, heat 1 2 3A cup sugar, stirring constantly
until liquefied and golden brown. Remove
from the heat.
2. In a small bowl, combine the flour, ground
cinnamon and remaining sugar. Arrange half
the apples in a single layer in skillet. Sprinkle
with half the sugar mixture. Arrange half the
remaining apples in circular pattern over the
sugar; sprinkle with remaining sugar mixture.
Place remaining apples over all, keeping the
top as level as possible. Dot with butter.
3. Roll out pastry to 11-in. circle; place over
apples, pressing gently to completely cover.
Do not flute. Bake at 400° until apples are
tender and golden brown, about 50 minutes.
Cool for 5 minutes before inverting onto a
serving plate.
1 piece 284cal., 9gfat (4gsat. fat), 9mgchol.,
115mgsod., 52gcarb. (35gsugars, 2gfiber),
1g pro.
PASTRY FOR SINGLE-CRUST PIE (9 IN.)
Combine 1X cups all-purpose flour and
X tsp. salt; cut in У2 cup cold butter until
crumbly. Gradually add 3-5 Tbsp, ice water,
tossing with a fork until dough holds together
when pressed. Wrap in plastic wrap and
refrigerate 1 hour.
102 TASTEOFHOME.COM
Key Lime Cream Pie
I am very proud of this luscious no-bake
beauty. It’s so cool and refreshing—perfect
for any summer potluck or get-together.
Wherever I take this pie, it quickly disappears,
with everyone asking for the recipe.
—Shirley Rickis, The Villages, FL
Prep: 40 min. + chilling • Makes: 12 servings
1 pkg. (11.3 oz.) pecan shortbread
cookies, crushed (about 2 cups)
Уз cup butter, melted
4 cups heavy whipping cream
% cup confectioners’ sugar
1 tsp. coconut extract
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened
condensed milk
Уг cup Key lime juice
% cup sweetened shredded
coconut, toasted
Optional: Maraschino cherries with
stems and sliced Key limes
1. In a small bowl, mix crushed cookies and
butter. Press onto bottom and up sides of a
greased 9-in. deep-dish pie plate. In a large
bowl, beat cream until it begins to thicken.
Add confectioners’ sugar and extract; beat
until stiff peaks form. In another large bowl,
beat cream cheese, condensed milk and lime
juice until blended. Fold in 2 cups whipped
cream. Spoon into prepared crust.
2. Top with the remaining whipped cream;
sprinkle with toasted coconut. Refrigerate
until serving, at least 4 hours. If desired,
garnish with cherries and limes.
1 PIECE 646 cal., 52gfat (30gsat. fat), 143mg
chol., 252mgsod., 41gcarb. (29gsugars,
0fiber),8gpro.
PIES STARTS 103
Special Raisin Pie
When I first made this pie, I thought it was
great. Then I entered it at the county fair,
where I guess the judges thought it was
terrific, too, since it won first place!
—Laura Fall-Sutton, Buhl, ID
Prep: 40 min. • Bake: 35 min. + cooling
Makes: 8 servings
2/4 cups raisins
2 cups water
14 cup packed brown sugar
Уз cup sugar
14 tsp. salt
2 Tbsp, plus 114 tsp. cornstarch
14 cup cold water
2 Tbsp, lemon juice
1	Tbsp, orange juice
2	tsp. grated orange zest
1 tsp. grated lemon zest
14 tsp. rum extract
Pastry for double-crust pie (9 in.)
2 Tbsp, butter
1. In a small saucepan, combine raisins and
water. Bring to a boil; cook 2 minutes. Add
sugars and salt; cook until the sugars are
dissolved. Combine cornstarch and cold
water until smooth; gradually stir into the
pan. Cook and stir for 2 minutes or until
thickened and bubbly. Remove from the
heat; stir in the juices, zests and extract.
2. Roll out half the pie dough to fit a 9-in.
pie plate; transfer to pie plate. Fill with the
raisin mixture. Dot with butter.
3. Roll out remaining dough; make a lattice
crust. Trim, seal and flute edges. Bake pie at
375° for 35-40 minutes or until the crust is
golden brown and filling is bubbly, covering
edges with foil during the last 10 minutes.
Cool on a wire rack. Refrigerate leftovers.
1 PIECE481 cal., 17gfat (8gsat. fat), 18mg
chol., 266mg sod., 82gcarb. (46gsugars,
2g fiber), 3g pro.
note To achieve this extra special-looking
lattice crust, use additional pie pastry.
PASTRY FOR DOUBLE-CRUST PIE (9 IN.)
Combine 2/4 cups all-purpose flour and
14 tsp. salt; cut in 1 cup cold butter until
crumbly. Gradually add 14-24 cup ice water,
tossing with a fork until the dough holds
together when pressed. Divide the dough
in half and shape into disks; wrap in plastic
wrap and refrigerate 1 hour.
104 TASTEOFHOME.COM
Chocolate Pear
Hazelnut Tart
As a teenage foreign exchange student in
France, I was horribly homesick. Then my
host family’s grandmother arrived and asked
if I’d like to help her bake a tart from scratch.
I figured it would beat crying into my pillow,
so I agreed. As soon as we started creating
this nutty tart, a bond formed that needed
no words. Weighing ingredients, roasting
nuts, making the dough...the art of baking
transcends language.
—Lexi McKeown, Los Angeles, CA
Prep: 45 min. + chilling
Bake: 30 min. + cooling • Makes: 12 servings
1% cups all-purpose flour
Уз cup ground hazelnuts
% cup packed brown sugar
Dash salt
У2 cup cold butter, cubed
3 to5Tbsp.icewater
FILLING
3 large eggs, separated
Уз cup butter, softened
Уз cup packed brown sugar
2 Tbsp, amaretto
or У2 tsp. almond extract
1	cup ground hazelnuts
2	Tbsp, baking cocoa
6	canned pear halves, drained,
sliced and patted dry
2	Tbsp, honey, warmed
Confectioners’ sugar, optional
1.	In a small bowl, mix the flour, hazelnuts,
brown sugar and salt; cut in butter until
crumbly. Gradually add ice water, tossing
with a fork until the dough holds together
when pressed. Shape into a disk. Wrap and
refrigerate 30 minutes or overnight.
2.	Place the egg whites in a large bowl; let
stand at room temperature for 30 minutes.
Preheat oven to 400°. On a lightly floured
surface, roll dough to a Vs-in.-thick circle;
transfer to a 9-in. fluted tart pan with
removable bottom. Trim crust even with
edge. Prick bottom of crust with a fork.
Refrigerate while preparing filling.
3.	In a large bowl, cream butter and brown
sugar until blended. Beat in egg yolks and
amaretto. Beat in hazelnuts and cocoa.
4.	With clean beaters, beat egg whites on
medium speed until stiff peaks form. Fold a
third of the egg whites into hazelnut mixture,
then fold in remaining whites. Spread onto
bottom of crust. Arrange pears over top.
5.	Bake on a lower oven rack 30-35 minutes
or until crust is golden brown. Brush the
pears with warm honey. Cool on a wire rack.
If desired, dust with confectioners’ sugar
before serving.
1 PIECE 302 cal., 19gfat (9gsat.fat),86mg
chol., 125mg sod., 29gcarb. (15g sugars, 2g
fiber), 5g pro.
PIES & TARTS 105

Lemon Cream Cupcakes
Delicate cupcakes like these are sure to
disappear at your next potluck or bake sale.
—Ruth Ann Stelfox, Raymond, AB
Prep: 20 min. • Bake: 25 min. + cooling
Makes: about 2У2 dozen
1	cup butter, softened
2	cups sugar
3	large eggs, room temperature
2	tsp. grated lemon zest
1 tsp. vanilla extract
3/4 cups all-purpose flour
1 tsp. baking soda
У2 tsp. baking powder
У2 tsp. salt
2	cups sour cream
FROSTING
3	Tbsp, butter, softened
2У4 cups confectioners’sugar
2	Tbsp, lemon juice
3A tsp. vanilla extract
% tsp. grated lemon zest
1 to 2 Tbsp. 2% milk
Additional lemon zest, optional
1.	In a large bowl, cream butter and sugar
until light and fluffy, 5-7 minutes. Add eggs,
1 at a time, beating well after each addition.
Beat in lemon zest and vanilla. Combine the
flour, baking soda, baking powder and salt;
add to creamed mixture alternately with sour
cream, beating well after each addition (the
batter will be thick).
2.	Fill greased or paper-lined muffin cups
with % cup of the batter. Bake at 350° for
25-30 minutes or until a toothpick inserted
in center comes out clean. Cool 10 minutes
before removing from pans to wire racks
to cool completely.
3.	For the frosting, cream the butter and
confectioners’ sugar in a small bowl until
light and fluffy, 5-7 minutes. Add lemon juice,
vanilla, lemon zest and milk; beat until
smooth. Frost the cupcakes. If desired,
sprinkle with additional lemon zest.
1 CUPCAKE 244cal., 11gfat (6gsat. fat),
48mgchol., 178mgsod., 34gcarb. (22g
sugars, 0 fiber), 3g pro.
Gooey Chocolate
Caramel Bars
These rich bars are my most requested
treats. They’re popular at school functions,
family barbecues and picnics. We like to eat
them alone or topped off with a scoop of
vanilla icecream.
—Betty Hagerty, Philadelphia, PA
Prep: 25 min. • Bake: 20 min. + cooling
Makes: about 4/4 dozen
2% cups all-purpose flour, divided
2 cups quick-cooking oats
1/4 cups packed brown sugar
1 tsp. baking soda
У2 tsp. salt
1/4 cups cold butter, cubed
2 cups semisweet chocolate chips
1 cup chopped pecans
1 jar (12 oz.) caramel ice cream topping
1.	In a large bowl, combine 2 cups of flour,
quick-cooking oats, brown sugar, baking
soda and salt. Cut in butter until crumbly.
Set half aside for topping.
2.	Press remaining crumb mixture into a
greased 13x9-in. baking pan. Bake at 350°
for 15 minutes. Sprinkle with the chocolate
chips and pecans.
3.	Whisk caramel topping and remaining
flour until smooth; drizzle over top. Sprinkle
with the reserved crumb mixture. Bake for
18-20 minutes or until golden brown. Cool
on a wire rack for 2 hours before cutting.
1 bar 156 cal.,9gfat (5gsat. fat), 14mgchol.,
110mgsod.,20gcarb. (13gsugars, 1gfiber),
2g pro.
УёЛ ЛЛс/ъель yip:
To easily remove these sticky bars
from the baking pan, line the pan with
parchment before adding the batter.
GOODIES TO SHARE 107
* * * * • 'f&wtes
“These were a hit,
and I’ve made them
a few times.”
DAWNROSEANNE TASTEOFHOME.COM
Monster Cookies
This recipe combines several favorite
flavors—peanut butter, butterscotch
and chocolate—in one big cookie. Before
baking, press a few extra M&M’s on top
for added color.
—Patricia Schroedl, Jefferson, Wl
Prep: 15 min. + standing
Bake: 15 min./batch
Makes: about 2/4 dozen
1 cup peanut butter
/4 cup butter, softened
1/4 cups packed brown sugar
1 cup sugar
3 large eggs, room temperature
2 tsp. baking soda
1 tsp. vanilla extract
4 cups quick-cooking oats
1 cupM&M’s
1 cup butterscotch chips
1 cup salted peanuts
2 cups all-purpose flour
1. In a large bowl, cream peanut butter,
butter and sugars. Add eggs, 1 at a time,
beating well after each addition. Add
the baking soda and vanilla. Add oats,
M&M’s, butterscotch chips and peanuts;
let stand for 10 minutes. Stir in the flour
(dough will be crumbly).
2. Shape by % cupfuls into balls. Place on
greased baking sheets, about 9 cookies on
each sheet. Gently flatten cookies. Bake at
325° for 15-18 minutes or until edges are
lightly browned. Remove to wire racks.
1 COOKIE 318cal., 15gfat (6gsat. fat),28mg
chol., 180mgsod., 41gcarb. (25gsugars, 2g
fiber), 7g pro.
108 TASTEOFHOME.COM
Dipped Cherry Cookies
Our children and grandchildren declared this
pretty, flavorful cookie a keeper. We gave a
batch to our mail carrier to thank her for
trudging through so much snow, and she
requested the recipe.
—Ruth Anne Dale, Titusville, PA
Prep: 30 min.
Bake: 10 min./batch + standing
Makes: about 4 dozen
214 cups all-purpose flour
% cup sugar, divided
1 cup cold butter, cubed
У2 cup finely chopped maraschino
cherries, patted dry
12 oz. white baking chocolate,
finely chopped, divided
У2 tsp. almond extract
2 tsp. shortening
Coarse sugar and red edible glitter
1.	In a large bowl, combine flour and У2 cup
sugar; cut in butter until crumbly. Knead in
the cherries, 2/з cup white chocolate and
extract until dough forms a ball.
2.	Shape into %-in. balls. Place 2 in. apart on
ungreased baking sheets. Flatten slightly with
a glass dipped in remaining sugar. Bake at
325° for 10-12 minutes or until edges are
lightly browned. Remove to wire racks to
cool completely.
3.	In a microwave, melt the shortening and
remaining white chocolate; stir until smooth.
4.	Dip half of each cookie into chocolate;
allow excess to drip off. Place on waxed
paper; sprinkle with coarse sugar and edible
glitter. Let stand until set. Store cookies in
an airtight container.
1 COOKIE 108 cal.,6gfat (4gsat. fat), 11mg
chol., 34mg sod., 12g carb. (7g sugars,
0 fiber), 1g pro.
• 0
Fruity Cereal Bars
With dried apple and cranberries, these
crispy cereal bars are perfect for snacks
or brown-bag lunches.
—Giovanna Kranenberg, Cambridge, MN
Takes: 20 min. • Makes: 20 servings
3 Tbsp, butter
1 pkg. (l0 oz.) large marshmallows
У2 cup dried cranberries
У2 cup chopped dried apples
6 cups Rice Krispies
1. In a large saucepan, melt the butter over
low heat. Add marshmallows; cook and stir
until blended. Remove from the heat; stir in
remaining ingredients.
2. Press mixture into a 13x9-in. pan coated
with cooking spray; cool completely. Cut
into squares.
1 bar 111 cal.,2gfat (igsat.fat), 5mgchol.,
73mg sod., 24g carb. (13g sugars, 0 fiber),
1g pro.
DIABETIC EXCHANGES 1У2 starch, У2 fat.
GOODIES TO SHARE 109
Miniature
Peanut Butter Treats
I have three children and eight grandchildren,
and every one of them loves these peanut
butter thingies, as the grandchildren like to
call them. I thinkyoull like them, too.
—Jodie McCoy, Tulsa, OK
Prep: 20 min. + chilling
Bake: 10 min./batch + cooling
Makes: 3/4 dozen
S’niores Brownies
Our family simply adores our
daughter’s fudgy s’mores
brownies. The cinnamon
graham cracker crust and
dark chocolate brownies
bring our passion for this timeless classic
to a whole new level!
—Jennifer Gilbert, Brighton, Ml
Prep: 20 min. • Bake: 30 min.
Makes: 2 dozen
1/4 cups graham cracker crumbs
(about 10 whole crackers)
% cup sugar
1 tsp. ground cinnamon
14 cup butter, melted
BROWNIES
1 oz. unsweetened baking chocolate
14 cup butter, softened
114 cups sugar
3 large eggs, room temperature
1 tsp. vanilla extract
114 cups all-purpose flour
Уз cup dark baking cocoa
14 tsp. baking powder
14 tsp. salt
1 cup miniature marshmallows
TOPPING
1 cup miniature marshmallows
5 whole graham crackers, broken
into bite-sized pieces
1.	Preheat oven to 350°. Combine cracker
crumbs, sugar and cinnamon. Stir in melted
butter. Press the mixture onto bottom of
an ungreased 13x9-in. baking pan. Bake
until lightly browned, 7-9 minutes. Cool on
a wire rack.
2.	For the brownies, melt the unsweetened
chocolate on high in a microwave, stirring
every 30 seconds. Cool slightly. Cream the
butter and sugar on medium speed until light
and fluffy, 5-7 minutes. Add the eggs and
beat well; beat in the melted chocolate and
vanilla. In another bowl, whisk together the
flour, baking cocoa, baking powder and salt;
stir into the creamed mixture. Fold in 1 cup
miniature marshmallows.
3.	Spread batter over graham cracker crust.
Top with 1 cup marshmallows and broken
graham crackers. Bake until the center is set,
18-22 minutes (do not overbake).
1 brownie 215 cal., lOgfat (6gsat. fat),
44mgchol., 157mgsod., 30g carb. (17g
sugars, 1g fiber), 3g pro.
COOKIE
Уг cup butter, softened
/4 cup sugar
У2 cup packed brown sugar
1 large egg, room temperature
14 cup creamy peanut butter
14 tsp. vanilla extract
114 cups all-purpose flour
/4 tsp. baking soda
14 tsp. salt
FILLING
42 miniature peanut butter-
chocolate cups
1.	In a bowl, combine the butter, sugars, egg,
peanut butter and vanilla; beat until smooth.
Combine the flour, baking soda and salt;
gradually add to creamed mixture. Cover
and chill for 1 hour or until easy to handle.
2.	Roll dough into 42 walnut-sized balls; place
in greased miniature muffin cups. Bake at
375° for 8-9 minutes.
3.	Remove from oven; gently press 1 peanut
butter cup into each cookie, forming a
depression. Cool for 10 minutes before
removing to wire racks to cool completely.
1 PIECE 108cal., 6gfat (3gsat. fat), 11 mg
chol., 108mgsod., 12gcarb. (9gsugars, 1g
fiber), 2g pro.
110 TASTEOFHOME.COM
Hover
camera here!
Come join Bakeable,
Taste of Home's
online community
dedicated to the joy
of baking.
GOODIES TO SHARE 111
APPETIZERS & SNACKS
Crudite Dip 26
Nutty Slow-Cooker Snack Mix 25
Spinach Deviled Eggs 26
Stuffed Pizza Rolls 27
Swiss Cheese Chicken Puffs 25
BEVERAGES
Apricot Lemonade Iced Tea 29
Cherry Limeade Sweet Tea 31
Cold-Brew Coffee 16
Mocha Morning Drink 15
Pink Rhubarb Punch 31
Raspberry Iced Tea 29
BREADS
Buttermilk Biscuits 59
Buttery Cornbread 67
Chocolate Cinnamon
Rolls with Icing 10
Drop Doughnuts 17
Everything Bread 62
Garlic-Cheese Flatbread 83
Hazelnut Chocolate Chip Scones 9
Heavenly Cheese Danish 12
Old-Time Cake Doughnuts 15
Old-World Rye Bread 74
Parmesan Zucchini Bread 65
Peanut Butter & Jelly
Doughnuts 16
Raspberry-Almond Coffee Cake 9
Rhubarb Streusel Muffins 11
Sour Cream & Cheddar Biscuits 55
Swirl Cinnamon Bread 13
Tender Garlic Cheese
Breadsticks 79
Veggie Corn Muffins 68
BREAKFASTS
Bananas Foster French Toast 22
Coconut-Macadamia Sheet-
Pan Pancakes 7
Colorful Brunch Frittata 19
Country Crunch Pancakes 5
Easy Breakfast Strata 22
Ham & Swiss Bread Pudding 20
Mixed Berry French Toast Bake 21
Orange Marmalade
Breakfast Bake 19
Sheet-Pan Bacon & Eggs
Breakfast 23
Whole Wheat Pancakes 5
CHILIS
Green Chile Chicken Chili 71
Hearty Taco Chili 68
Hearty Vegetarian Chili 67
Slow-Cooker Quinoa Chili 70
DESSERTS
Apple Betty with Almond
Cream 99
Apple Tart 102
Banana Crumb Pudding 96
Banana Fudge Pie 101
Banana Nut Cake 93
Carrot Layer Cake 92
Chocolate Pear Hazelnut Tart 105
Dipped Cherry Cookies 109
Easy Fresh Strawberry Pie 101
Fruity Cereal Bars 109
Gooey Chocolate
Caramel Bars 107
Key Lime Cream Pie 103
Lemon Cream Cupcakes 107
Maple Blueberry Crisp 98
Miniature Peanut Butter
Treats 110
Monster Cookies 108
Pecan Pie Cobbler 97
Raisin Date Bread Pudding 95
Rhubarb Crumble 98
S’mores Brownies 110
Sandy’s Chocolate Cake 91
Sour Cream Pound Cake 91
Special Raisin Pie 104
Sticky Toffee Rice Pudding
with Caramel Cream 95
MAIN DISHES
Cheesy Scalloped
Potatoes & Ham 85
Crumb-Topped Sole 73
Crunchy White Baked
Macaroni & Cheese 85
Hot Brown Turkey Casserole 86
Loaded Spaghetti Bake 79
Oven-Fried Fish Nuggets 75
Pasta Napolitana 82
Potluck Fried Chicken 55
Puff Pastry Chicken Potpie 89
Sausage Lasagna 87
Secret Ingredient Fried Catfish 76
Sheet-Pan Lemon Garlic
Chicken 56
Slow-Cooker Spaghetti
& Meatballs 81
Southern Fried Chicken Strips 57
Taco Cornbread Casserole 88
Tender Barbecued Chicken 59
The Best Marinara Sauce 81
SALADS
Avocado & Artichoke
Pasta Salad 45
Blueberry Gelatin Salad 42
Cherry Chiffon Gelatin 43
Chipotle Sweet Potato Salad 37
Coleslaw with Poppy
Seed Dressing 73
Cranberry Pineapple Salad 41
Fruit with Poppy Seed
Dressing 49
Greek Couscous Salad 45
Green Flop Gelatin 43
Grilled Chicken Ramen Salad 52
Italian Salad with Lemon
Vinaigrette 82
Macaroni Coleslaw 47
Mango Gelatin Salad 41
Mexican Roasted Potato Salad 39
Roasted Sweet Potato &
Prosciutto Salad 37
Salami & Provolone
Pasta Salad 46
Southern Potato Salad 38
Strawberry Kale Salad 52
Veggie Nicoise Salad 50
Vermicelli Pasta Salad 46
Vibrant Black-Eyed Pea Salad 51
Yummy Corn Chip Salad 49
SANDWICHES
Bacon-Chicken Crescent Ring 35
Caramelized Ham &
Swiss Buns 33
Easy Italian Beef Sandwiches 33
Italian Meat Stromboli 34
Slow-Cooker Turkey
Sloppy Joes 34
Sides Dishes
Mom’s Potato Pancakes 77
Sage Turkey Sausage Patties 6
Tartar Sauce 75
Walnut Glazed Bacon 7
SOUPS
Chicken & Kale Tortellini Soup 63
Contest-Winning Black
Bean Soup 61
Creamy Turkey Noodle Soup 61
Over-the-Rainbow Minestrone 64
112 TASTEOFHOME.COM
MODERN TUNA
CASSEROLE
SAUSAGE ANO EGGS OVER
CHEDDAR-PARMESAN GRITS
FROZEN BRANDY OLD FASHIONEDS
Tasteo/Home
Win $500!
SEND US A WINNER. WE'LL SEND YOU MONEY.
ENTER ALL OF OUR CONTESTS ONLINE TODAY!
z YOUR RECIPE
/ COULD BE OUR
NEXT GRAND
PRIZEWINNERS
GET FEATURED IN
STICKY MAPLE PEPPER
GLAZED CHICKEN WINGS
MINT CHOCOLATE
CHEESECAKE
ENTER AT TASTEOFHOME.COM/ENTERNOW
all-new cookbook from Taste”/Honie
SIMMER FAVORITE COMFORT FOODS
AU Year Long
WITH THIS ULTIMATE
4-in-1 Cookbook!
'Ihste'H tome
Slow Cooker
THROUGH THE SEASONS
THE IDEAL DISH is always at your
fingertips with this exciting, all-new
cookbook* Featuring 350* convenient
recipes, Slow Cooker Through the
Seasons offers the perfect bite no
matter what time of year.
IT’S FOUR COOKBOOKS IN ONE!
•	SPRING: Enjoy 95 warm-weather
entrees, sides & specialties using
fresh produce!
•	SUMMER: Keep your cool with 84
slow-cooked specialties for workweek
meals, barbecues & more!
•	AUTUMN: Get cozy with 87 comforting
delights—from hearty soups & stews
to meal-in-one mains!
•	WINTER: Discover 86 chill-chasing
recipes that are ideal for weeknights
& holidays alike!
AVAILABLE WHEREVER BOOKS ARE SOLD