taste of home cooking school - spring 2014 usa

SNEAK PEEKS AT OUR COOKBOOK BEST SELLERS!

AMERICA’S #1 LIVE COOKING SCHOOL SHOW

Mouthwatering Lemon-Garlic Cream Fettuccine, page 64

LEMON LOVE!

RECIPES & TIPS

165

Get fresh with new favorites

Inspired Breakfasts Awesome Appetizers Fuss-Free Dinners

NEW!SPRINGEDITIONfor 2014!

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3spring 2014 tasteofhome.com/cooking-school

7 DEMONSTRATION RECIPES Our Culinary Specialists share their secrets for recipes, tips and tricks that guarantee your cooking will steal the spotlight every time.19 SPONSOR RECIPES Learn the secrets behind our partners’ success with these mouthwatering recipes that are a welcome sight on any dinner table.

44 BEST OF COMFORT FOOD DIET COOKBOOK Discover recipes that help you cut down on calories without sacrificing any of the flavors your family loves.47 TASTE OF HOME MOST REQUESTED RECIPES 2014 We’ve collected the recipes you turn to time after time. Enjoy the best of the very best with this preview of our Most Requested Recipes.

50 BUSY FAMILY FAVORITES The fuss-free dinnertime revolution is here! Join the movement with a few choice recipes from Busy Family Favorites.

53 TASTE OF HOME RECIPES ACROSS AMERICA Buckle up as our Culinary Specialists take you on a road trip to discover their favorite regional specialties with this sneak peek at Recipes Across America.

60TASTE OF HOME EXTRA Get ready to “guac and roll” with this preview of our February/March issue!

64COVER RECIPE Ann Miller’s Lemon-Garlic Cream Fettuccine is a budget-friendly favorite your family will adore.

Look inside for sensational seasonal meals from kitchens just like yours.

Your Guide to the Show!

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1. KRISTI LARSON Kristi is originally from Othello, Washington, and now resides near Salt Lake City, Utah. The smell of chocolate chip cookies baking reminds Kristi of home, because her mom usually had homemade cookies on hand for after-school snacks. While on the road traveling for Taste of Home, Kristi enjoys trying out local Mexican restaurants. Kristi earned her Bachelor of Science degree in family and consumer science education from Brigham Young University–Idaho.

TasteofHome.com/KristiLarson

2. GUY KLINZINGGuy and his wife reside in the Chicago area, where they enjoy spending time with their children. Being from the Windy City, Guy enjoys Chicago-style hot dogs and pizza. But growing up, he adored the special treat his mother made: homemade waffles and fresh pork sausage. Today, Guy enjoys making Sunday waffles for his family. Guy earned a bachelor’s degree in performing arts from Northeastern University and an MBA from Dominican University.

TasteofHome.com/GuyKlinzing

3. DANA ELLIOTTDana currently lives near Indianapolis,

Indiana, where she enjoys cooking for

friends and family. During the spring,

Dana looks forward to planting her garden

and enjoying all of the fresh vegetables she

uses in her recipes. Her favorite condiment

has to be Sriracha hot sauce because

she sprinkles it on everything! Dana

graduated from the Art Institute of Fort

Lauderdale with a Bachelor of Science in

culinary management.

TasteofHome.com/DanaElliott

4. MICHELLE “RED” ROBERTS Michelle currently resides near Birmingham,

Alabama. Tomato gravy is one dish that

reminds her of home, and her mama’s chicken

and egg noodles recipe holds especially fond

memories. Michelle explains, “She would roll

up the dough and cut the noodles, and I would

help unroll all of them.” Michelle graduated

from Mississippi University for Women with

a Bachelor of Science degree in culinary arts.

TasteofHome.com/MichelleRoberts

5. ERIC VILLEGASEric lives with his family near Lansing,

Michigan, but was raised in Saginaw.

“The foods that make me think of home

are numerous,” he says. “We’re surrounded

by Great Lakes smoked and freshwater

whitefish.” Growing up, Eric loved fried

chicken and craves it to this day. He studied

liberal arts at Michigan State University,

and then attended Anne Willan’s

LaVarenne Ecole de Cuisine and Steven

Spurrier’s Academie du Vin in France.

TasteofHome.com/EricVillegas

6. CHERYL COHENCheryl and her husband reside in Dover, Ohio, and she feels most “at home” when surrounded by family and friends. She loves the idea of springtime—when the warmer weather begins and it’s time to clean and fire up the grill, discovering new and exciting grilling recipes for her family. Cheryl earned her Bachelor of Science degree in home economics education and extension from Ohio University in Athens, Ohio.

TasteofHome.com/CherylCohen

7. JAMIE DUNNJamie and her husband, along with their three boys, reside in Owasso, Oklahoma. One meal that makes Jamie think of home is her mother’s Thanksgiving turkey and dressing. “I love the family atmosphere of Thanksgiving and the foods that go with it,” she reports. Jamie graduated from Oklahoma State University with a Bachelor of Science degree in vocational home economics education and community service.

TasteofHome.com/JamieDunn

PleasedOur Culinary Specialists are food fanatics who before you discover their secrets, tips and

1 2 3 4

4 tasteofhome.com/cooking-school spring 2014

8. MICHAEL BARNAMichael lives in Wynnewood, Pennsylvania, with his wife and their two cocker spaniels. The food that reminds Michael of home is his grandmother’s Hungarian noodle cake. It’s made with sauteed onions, cabbage, herbs, spices and egg noodles. As it cooks, it develops a thick crust and soft center that’s “so delicious.” Michael turned that love of food into a career, after earning a degree from the Culinary Institute of America (CIA) in Hyde Park, New York.

TasteofHome.com/MichaelBarna

love to share their love of cooking with you! Get to know the crew hints to creating dazzling meals your whole family will love!

M E ET T H E COOKING SCHOOL STAFF10. DAWN STRZOK11. JAMIE PIETTE12. KRIS EUL13. MITCH COOPER14. JACLYN MULLAHY15. ERIN PUARIEA

5 6 7 8 9

10 11 12 13 14 15

To Meet You!

9. KAREN DAVISKaren lives with her husband near Des Moines, Iowa. Karen’s early

memories of food often involved her

grandmother’s holiday cooking. “Our

family is Scandinavian,” she says,

“so meals were filled with specialty

Norwegian and Swedish foods such as

meatballs, kringla, lefse, rice pudding

and fruit soup.” Karen earned her

Bachelor of Science degree from Iowa

State University in home economics

education and educational services.

TasteofHome.com/KarenDavis

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5spring 2014 tasteofhome.com/cooking-schools

our love through food. For most of us, in a very real way,

food equals love. But when else can you make an entire

meal designed to be so decadent that it makes everyone

weak at the knees—just for the sole purpose of saying,

“I love you”? When can you build an entire meal around

the color green or dye, wax and bedazzle your eggs?

(Seriously—you are never too old for decorating eggs.)

I also love spring because I love brunch—when it’s done

right, it brings the best of breakfast and lunch together.

The idea that certain types of food are reserved only for a

morning or an evening meal is long gone, and for many, it’s

a concept easier to embrace in spring. Whether it’s Easter

or Mother’s Day when my family gathers and celebrates

with amazing food and special treats, I am always thrilled

when we can make it brunch.

It’s just one of the many reasons why the Taste of Home

Cooking School is a one-of-a-kind experience. We

share fun, exciting recipes that can brighten any family

occasion. Not only do we bring the nation’s largest food

and entertaining magazine to life, but we also connect

readers and cooks with each other. We exchange ideas

and tips great for any kitchen and any kind of cook,

while also sharing fun, tasty recipes to mix up your

weeknight meals.

This season, we’re preparing some incredible recipes

from our National Sponsors and also enchanting recipes

from Taste of Home readers just like you. We’re going to

take you on a culinary journey, highlighting everything

from appetizers and sides to entrees and desserts. In

addition to these delicious dishes, we’ll also be sharing:

ƀɠ�#.�"�(ɠ-��,�.-ɠ."�.ɠ1#&&ɠ�/.ɠ�)1(ɠ3)/,ɠ�))%#(!ɠ.#'�źɠ

ƀɠ��/&)/-ɠ*,#4�-ɠ�(�ɠ')(�3Ɛ-�0#(!ɠ)Ť�,-ź

ƀɠ�ɠ-(��%ɠ*��%ɠ�.ɠ �(.�-.#� Taste of Home cookbooks,

including Taste of Home Annual Recipes, some of our

favorite newsstand specials, and of course, our flagship

magazine, Taste of Home.

ƀɠ�ɠ ,��ŻɠűƐ3��,ɠ�#!#.�&ɠ-/�-�,#*.#)(ɠ.)ɠTaste of Home,

the Family Handyman or Readers Digest.

None of this would be possible without you. From the

bottom of my heart, I want to thank you for once again

making Taste of Home your most trusted source for recipes

the whole family will love. Now let’s get cooking!

SPRINGTIME has a distinct

aroma. You know what I’m talking

about. It smells bright, fresh,

new. The ground is soft and you

can spot patches of bright green

sprouting up where only a few

weeks ago it was brown and bare.

I don’t know if it’s the growth of

new flowers, the fresh scents, the

longer days or the prospect that

warmer temperatures are just

around the corner, but springtime sparks creativity and

excitement. It also renews my love for the kitchen and for

creating delicious memories with my family and friends.

I always thought of springtime as the hidden gem

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steeped in tradition, comfort dishes and “going home,”

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and fresh. Springtime holidays and ingredients allow

you to deviate and try fun and exciting recipes. Think

about it. No matter the time of year, we all like to express

SPRING TO LIFE

The season of renewal arrives likes a breath of fresh air with new tips, techniques and recipes!

The stage is set and the Taste of Home Cooking School is ready to entertain crowds across the country.

Erin PuarieaGeneral Manager,

Taste of Home

Cooking School

6 tasteofhome.com/cooking-school -*,#(!ɠŲŰűŴ

NOW WE’RE COOKING!

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Spring is in the air! And it’s time to turn the page to the season where hope springs eternal. With new seasons come new opportunities to show off your cooking skills. Thanks to our National Sponsors, our Culinary Specialists are spilling the beans on innovative techniques and recipes that your whole family will love. Enjoy the show and get ready to bring home foolproof recipes that you’ll turn to again and again!


Chocolate CannoliOur Test Kitchen’s version of a famous Italian dessert features a creamy filling dotted with chocolate chunks. The chopped pistachios are an attractive touch.—TASTE OF HOME TEST KITCHEN

PREP: 45 MIN. + COOLING COOK: 5 MIN./BATCH MAKES: 12 FILLED CANNOLI

1 egg ¹�₄ cup sugar ¹�₄ cup butter, melted ¹�₂ tsp. vanilla extract ¹�₄ tsp. grated lemon peel ¹�₈ tsp. almond extract ¹�₂ cup all-purpose flour ¹�₄ tsp. baking powderFILLING

³�₄ cup sugar 3 Tbsp. cornstarch 1 cup milk 1¹�₈ tsp. vanilla extract 1 drop cinnamon oil, optional 1³�₄ cups ricotta cheese 1 milk chocolate candy bar with

almonds (4¹�₄ oz.), chopped ¹�₂ cup chopped pistachios

1. In a large bowl, beat the egg, sugar,

butter, vanilla, lemon peel and

almond extract until blended.

Combine flour and baking powder;

stir into egg mixture and mix well.

2. Bake in a preheated pizzelle iron

according to manufacturer’s

directions until golden brown.

Remove cookies and immediately

shape into tubes. Place on wire

racks to cool.

3. In a small saucepan, combine

sugar and cornstarch. Stir in the milk

until smooth. Bring to a boil; cook and

stir for 2 minutes or until thickened.

Stir in vanilla and cinnamon oil if

desired. Cool completely.

4. In a large bowl, beat ricotta cheese

until smooth. Gradually beat in

custard mixture. Fold in chocolate.

Spoon or pipe into shells. Dip each

side in pistachios. Serve immediately.

Refrigerate leftovers.

PER SERVING 289 cal., 15 g fat (8 g sat.

fat), 47 mg chol., 124 mg sodium, 33 g

carb., 1 g fiber, 8 g pro.

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Italian Brunch TorteWe always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold.—DANNY DIAMOND FARMINGTON HILLS, MI

PREP: 50 MIN. • BAKE: 1 HOUR + STANDING MAKES: 12 SERVINGS

2 tubes (8 oz. each) refrigerated crescent rolls, divided

1 tsp. olive oil 1 pkg. (6 oz.) fresh baby spinach 1 cup sliced fresh mushrooms 7 Eggland’s Best eggs 1 cup grated Parmesan cheese 2 tsp. Italian seasoning ¹�₈ tsp. pepper ¹�₂ lb. thinly sliced deli ham ¹�₂ lb. thinly sliced hard salami ¹�₂ lb. sliced provolone cheese 2 jars (12 oz. each) roasted sweet

red peppers, drained, sliced and patted dry

1. Preheat oven to 350°. Place a

greased 9-in. springform pan on a

double thickness of heavy-duty foil

(about 18 in. square). Securely wrap foil

around pan. Unroll one tube of crescent

dough and separate into triangles.

Press onto bottom of prepared pan to

form a crust, sealing seams well. Bake

10-15 minutes or until set.

2. Meanwhile, in a large skillet, heat

oil over medium-high heat. Add

spinach and mushrooms; cook and stir

until mushrooms are tender. Drain on

several layers of paper towels, blotting

well. In a large bowl, whisk six eggs,

Parmesan cheese, Italian seasoning

and pepper.

3. Layer crust with half of the ham,

salami, provolone cheese, red peppers

and spinach mixture. Pour half of the

egg mixture over the top. Repeat layers;

top with remaining egg mixture.

4. On a work surface, unroll and

separate remaining crescent dough

into triangles. Press together to form

a circle and seal seams; place over

filling.Whisk remaining egg; brush

over dough.

5. Bake, uncovered, 1 to 1¼ hours or

until a thermometer reads 160°,

covering loosely with foil if needed to

prevent overbrowning. Carefully

loosen sides from pan with a knife;

remove rim from pan. Let stand

20 minutes.

PER SERVING 403 cal., 24 g fat (10 g

sat. fat), 167 mg chol., 1,360 mg sodium,

19 g carb., trace fiber, 23 g pro.


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Baked Cannelloni

2 Tbsp. olive oil 1 medium onion, finely chopped 4 oz. mushrooms, finely chopped 1 pkg. (19 oz.) Johnsonville®

Italian Sausage Links; removed from casing

6 Tbsp. butter 6 Tbsp. flour 3 cups milk (not skim) 12 oz. mozzarella cheese, cubed or

shredded 2 egg yolks 12 cannelloni pasta shells ¹�₂ cup mozzarella cheese, grated ¹�₄ cup Parmesan cheese, shredded 1 tsp. dried oregano

FOR THE FILLING1. In a large skillet over medium heat, add olive oil, onion and mushrooms. Cook for 5 minutes, allowing the onion to soften and the mushrooms to release liquid.

2. Once most of the liquid has

dissipated, add sausage, crumbling it

with a wooden spoon into small pieces

as it cooks. Stir and cook all

ingredients until the onion is softened

and the sausage is no longer pink and

is starting to brown. Set aside.

FOR THE BÉCHAMEL SAUCE1. Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. Reserve the other half to pour on top of the cannelloni. Add cubed mozzarella to the sausage-and-sauce mixture and continue stirring, while slowly whisking in the egg yolks; mix to combine; cover and set aside.2. Cook pasta according to package directions; rinse under cold water and reserve, being careful to keep the pasta from breaking.

3. Preheat oven to 400°. Spread ¾ cup of the reserved béchamel sauce on the bottom of a 9-in. x 13-in. oiled baking dish. Spoon filling into each pasta tube. Start from one end and use your finger to push the filling all the way through.4. Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with the mozzarella and Parmesan cheese and a sprinkling of oregano. 5. Bake in preheated oven for 45 minutes or until heated through and cheese starts to turn golden. Remove from oven, let stand for 5 minutes before serving.

SERVED WITH PRIDE SINCE 1945.


Bacon Potato WafflesI like to garnish these great waffles with sour cream and chives—or even a simple cheese sauce. My mother used to sprinkle them with a touch of sugar.—LAURA FALL-SUTTON BUHL, ID

PREP: 20 MIN. • COOK: 5 MIN./BATCH MAKES: 12 WAFFLES

1 cup all-purpose flour 2 Tbsp. sugar 2 tsp. baking powder ¹�₂ tsp. salt 2 eggs 1¹�₂ cups mashed potatoes (with

added milk and butter) 1 cup 2% milk 5 Tbsp. canola oil ¹�₄ cup finely chopped onion 3 bacon strips, cooked and

crumbled

Maple syrup or chunky applesauce

Additional crumbled cooked bacon, optional

1. In a large bowl, combine the flour,

sugar, baking powder and salt. In

another bowl, whisk the eggs,

mashed potatoes, milk and oil.

Stir into dry ingredients just until

moistened. Fold in onion and bacon.

2. Bake in a preheated waffle iron

according to manufacturer’s

directions until golden brown. Serve

with syrup or applesauce. Sprinkle

with additional bacon if desired.





Almond TorteReduced-fat sour cream, egg whites and applesauce lighten up this gorgeous torte, while a creamy custard filling lends richness. It’s a flavor combination that never goes out of season.—KATHY OLSEN MARLBOROUGH, NH

PREP: 45 MIN. + CHILLING BAKE: 25 MIN. + COOLING MAKES: 16 SERVINGS

¹�₃ cup sugar 1 Tbsp. cornstarch ¹�₂ cup reduced-fat sour cream 3 egg yolks 1 Tbsp. butter 1 tsp. vanilla extract ¹�₂ tsp. almond extractCAKE

4 egg whites ¹�₃ cup butter, softened 1¹�₂ cups sugar, divided 2 egg yolks ¹�₃ cup fat-free milk ¹�₄ cup unsweetened applesauce 1 tsp. vanilla extract

1 cup cake flour 1 tsp. baking powder ¹�₈ tsp. salt ¹�₂ cup sliced almonds ¹�₂ tsp. ground cinnamon

1. In a double boiler or metal bowl over

simmering water, constantly whisk the

sugar, cornstarch, sour cream and egg

yolks until mixture reaches 160° or is

thick enough to coat the back of a spoon.

2. Remove from the heat; stir in

butter and extracts until blended.

Press waxed paper onto surface of

custard. Refrigerate for several hours

or overnight.

3. Place egg whites in a large bowl; let

stand at room temperature 30 minutes.

Line two 8-in. round baking pans with

waxed paper. Coat sides and paper with

cooking spray; sprinkle with flour and

set aside.

4. In a large bowl, beat butter and ½ cup sugar until blended, about

2 minutes. Add egg yolks; mix well.

Beat in the milk, applesauce and

vanilla (mixture may appear curdled).

Combine the flour, baking powder

and salt; add to butter mixture.

Transfer to prepared pans; set aside.

5. Using clean beaters, beat egg whites

on medium speed until soft peaks

form. Gradually beat in remaining

sugar, 2 Tbsp. at a time, on high until

stiff glossy peaks form and sugar is

dissolved. Spread evenly over batter;

sprinkle with almonds and cinnamon.

6. Bake at 350° for 25-30 minutes or

until meringue is lightly browned. Cool

in pans on wire racks for 10 minutes

(meringue will crack). Loosen edges of

cakes from pans with a knife. Using

two large spatulas, carefully remove

one cake to a serving plate, meringue

side up; remove remaining cake to a

wire rack, meringue side up. Cool

cakes completely.

7. Carefully spread custard over cake

on serving plate; top with remaining

cake. Store in the refrigerator.

PER SERVING 215 cal., 8 g fat (4 g sat. fat),

79 mg chol., 99 mg sodium, 32 g carb.,

1 g fiber, 4 g pro. Diabetic Exchanges: 2 starch, 1 fat.

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Plum-Glazed Roast ChickenI found a recipe for duckling with fruit sauce in a local newspaper back in the ’60s. One duck wouldn’t yield the number of servings I needed, so I reworked the recipe to make it with a big roasting chicken or capon. It’s been a favorite holiday dish ever since. A small 9- to 11-pound turkey may be substituted for chicken—I’ve used both.—LILY JULOW LAWRENCEVILLE, GA

PREP: 15 MIN. BAKE: 2 HOURS + STANDING MAKES: 8 SERVINGS

4 medium oranges, halved and seeds removed

1 roasting chicken (6 to 7 lbs.) 1 tsp. garlic powder 1 tsp. salt 1 can (15 oz.) plums ¹�₄ cup butter, cubed 1 medium onion, chopped ³�₄ cup thawed lemonade

concentrate ¹�₃ cup chili sauce

¹�₄ cup reduced-sodium soy sauce 2 tsp. Dijon mustard 1 tsp. ground ginger 1 tsp. Worcestershire sauce 2 drops hot pepper sauce, optional

1. Preheat oven to 350°. Arrange

oranges in a shallow roasting pan, cut

sides down. Place chicken over oranges,

breast side up. Mix garlic powder and

salt; rub over the outside and inside of

chicken. Tuck wings under chicken; tie

drumsticks together.

2. Roast 1¼ hours. Meanwhile, drain

plums, reserving liquid. Remove pits

from plums. Place plums in a food

processor; process until pureed.

3. In a large skillet, heat butter over

medium-high heat. Add onion; cook

and stir 3-4 minutes or until tender.

Add pureed plums and reserved plum

liquid; stir in remaining ingredients.

4. Bring to a boil. Reduce heat;

simmer, uncovered, 10-15 minutes

or until slightly thickened, stirring

occasionally. Remove ¾ cup mixture

for glaze; reserve remaining mixture

for sauce.

5. Remove chicken from oven; brush

chicken with some of the glaze. Roast ¾ to 1¼ hours longer or until a

thermometer inserted in thigh reads

180°, brushing occasionally with

remaining glaze. (Cover loosely with

foil if chicken browns too quickly.)

6. Remove chicken from oven; tent

with foil. Let stand 15 minutes before

carving. Reheat reserved sauce.

Serve chicken with sauce.


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Maple Nut Coffee CakeThis flower-shaped coffee cake is actually quite easy to whip up. The impressive presentation makes it great to serve guests.—ROSADENE HEROLD LAKEVILLE, IN

PREP: 35 MIN. + RISING • BAKE: 20 MIN. MAKES: 16 SERVINGS

1 pkg. (16 oz.) hot roll mix 3 Tbsp. sugar ³�₄ cup warm water (120° to 130°) 6 Tbsp. butter, melted 1 egg 1 tsp. maple flavoringFILLING

¹�₂ cup sugar ¹�₃ cup chopped walnuts 1 tsp. ground cinnamon ¹�₂ tsp. maple flavoring 2 Tbsp. butter, melted

GLAZE

1¹�₂ cups confectioners’ sugar ¹�₄ tsp. maple flavoring 1 to 2 Tbsp. milk

1. In a large bowl, combine the

contents of the roll mix and yeast

packets with the sugar. Stir in

water, butter, egg and maple

flavoring; mix well.

2. Turn onto a floured surface;

knead until smooth and elastic,

about 2-3 minutes. Place in a greased

bowl, turning once to grease top.

Cover bowl with plastic wrap and let

rise in a warm place until doubled,

about 45-60 minutes.

3. In a small bowl, combine sugar,

walnuts, cinnamon and maple

flavoring. Grease a 12-in. pizza pan.

Punch dough down. Turn onto a

lightly floured surface; divide into

three portions. Roll each into a

12-in. circle. Place one circle on

prepared pan. Brush with a third of

the melted butter; sprinkle with a

third of the filling. Repeat layers

twice. Pinch around edge to seal.

4. Place a small glass in center of

circle. With kitchen scissors, cut

from outside edge just to the glass,

forming 16 wedges. Twist each wedge

five or six times and tuck ends under.

Remove glass. Cover with a kitchen

towel; let rise in a warm place until

doubled, about 30-45 minutes.

5. Preheat oven to 375°. Bake

20-25 minutes or until golden brown.

Remove from pan to a wire rack to

cool. Combine glaze ingredients;

drizzle over warm coffee cake.





Mushroom Meatball Parmigiana Sandwiches

FOR THE SANDWICHES

8 oz. crimini mushrooms or baby portobello mushrooms

1 large shallot 1 Tbsp. vegetable oil 1 tsp. kosher salt, divided 8 oz. ground beef 1 large egg, beaten ¹�₂ cup bread crumbs ¹�₄ tsp. black pepper 4 oz. fresh mozzarella, cut in ½-in.

piecesFOR THE PESTO

1 cup sun-dried tomatoes (not oil packed)

¹�₂ cup tightly packed fresh basil ¹�₄ cup unsalted walnuts 1 large garlic clove ¹�₄ cup grated parmigiana cheese ¹�₂ cup extra virgin olive oil ¹�₂ tsp. freshly ground black pepper 8 slider rolls

Additional basil to top

1. Using either a knife or your food

processor, finely chop the mushrooms

and shallot.

2. Heat oil in a sauté pan over medium

heat. Add mushrooms and cook until

tender and any excess moisture has

evaporated (about 7 minutes),

seasoning halfway through with

½ tsp. of the kosher salt.

3. In a medium bowl, mix together

the ground beef, egg, bread crumbs,

remaining ½ tsp. of kosher salt and

black pepper. Mix in the cooked

mushrooms and separate into

8 portions.

4. Place a piece of mozzarella in the

center of each meatball and gently

form a patty around the cheese. The

mixture will be very wet.

5. Put the meatballs on a baking tray

lined with parchment paper and chill

in the refrigerator for 30 minutes or in

the freezer for 10 minutes. The

meatballs can be made up to one day

ahead of time.

6. Heat oven to 400° and bake for

20 minutes.

7. While meatballs are cooking, in

the bowl of your food processor, place

the sun-dried tomatoes, basil, walnuts

and garlic. Pulse until the consistency

of wet sand.

8. Add the parmigiana cheese and

pulse 1-2 times to combine.

9. With the motor running, drizzle

the olive oil from the top and mix in

the black pepper.

10. TO SERVE: Spread some of the

pesto on the bottom of a slider bun,

top with a meatball and spread a little

more pesto on top of the meatball.

Finish with a piece of fresh basil.


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ChickaritosThis recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant’s burritos. These have been a big hit with our whole family ever since!—NANCY COATES ORO VALLEY, AZ

PREP: 30 MIN. • BAKE: 20 MIN. MAKES: 3 DOZEN

3 cups finely chopped cooked chicken

1¹�₂ cups (6 oz.) shredded sharp cheddar cheese

1 can (4 oz.) chopped green chilies 4 green onions, finely chopped

1 tsp. hot pepper sauce 1 tsp. garlic salt ¹�₄ tsp. paprika ¹�₄ tsp. ground cumin ¹�₄ tsp. pepper 2 pkg. (17.3 oz.) frozen puff pastry,

thawed 1 egg, beaten

SalsaGuacamole

1. Preheat oven to 425°. In a large bowl,

combine chicken, cheese, chilies,

onions, pepper sauce and seasonings.

2. Unfold one sheet of puff pastry

onto a lightly floured surface. Roll

into a 12x9-in. rectangle. Cut into

nine rectangles.

3. Place 2 Tbsp. of the filling across

the center of each rectangle. Brush

edges of pastry with water and roll

pastry around filling. Press edges with

a fork to seal. Repeat with remaining

pastry and filling. Refrigerate,

covered, until ready to bake.

4. Place pastries on a lightly greased

baking sheet, seam side down. Brush

tops with egg. Bake 20-25 minutes or

until golden brown. Serve warm with

salsa and guacamole.





Southwestern Steak & Bread SaladThis yummy recipe is inspired by Devon Delaney’s original Chili-Rubbed Steak & Bread Salad recipe.—DEVON DELANEY WESTPORT, CT

PREP: 35 MIN. + STANDING GRILL: 15 MIN. MAKES: 6 SERVINGS

1 beef top sirloin steak (1-inch thick and 1-¹�₄ lbs.)

4 tsp. chili powder 4 tsp. brown sugar 1 tsp. salt 1 tsp. pepper 21 oz. Chicken Soup for the Soul

BBQ-Style beef flavored broth 2 cups multigrain bread, cubed 2 Tbsp. olive oil 1 cup ranch salad dressing 2 Tbsp. finely grated horseradish 1 Tbsp. prepared mustard 3 large tomatoes, cut into 1-inch pieces 1 medium cucumber, cut into 1-inch

pieces 1 small red onion, halved and

thinly sliced

1. Tenderize beef and place in large

resealable bag.

2. Mix chili powder, brown sugar, salt

and pepper in bowl; add broth and stir

until blended.

3. Pour mixture over beef, seal bag

and marinate in the refrigerator for a

minimum of 2 hours.

4. Meanwhile, toss bread cubes with oil.

In a large skillet, toast bread over medium

heat 8-10 minutes or until crisp and lightly

browned, stirring frequently.

5. In a small bowl, whisk dressing,

horseradish and mustard.

6. Grill steak, covered, over medium heat

or broil 4 in. from heat for 6-8 minutes on

each side or until meat reaches desired

doneness (for medium-rare, a

thermometer should read 145°; medium,

160°; well-done, 170°). Let stand 5 minutes.

7. In a large bowl, combine tomatoes,

cucumber, onion and toasted bread.

Add ½ cup dressing mixture; toss to coat.

Slice steak; serve with salad and

remaining dressing.



As you enjoy the show, feel free to use this space to take additional notes.

NotesD

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IPES

CONTINUE READING FOR MORE GREAT RECIPES FROM OUR SPONSORS—EVERYTHING FROM BREAKFAST TO EASY WEEKNIGHT SOLUTIONS AND DELECTABLE DESSERTS THAT YOUR FAMILY WILL LOVE!

PHYSICIANS MUTALCEDAR PLANK GRILLED SALMON PAGE 34

MUSHROOM COUNCILGRILLED CAPRESE PORTOBELLO PAGE 40

EGGLAND’S BESTSWEET ONION BBQ BURGERS PAGE 24

JOHNSONVILLE®SHELLS WITH ITALIAN SAUSAGE AND RICOTTA STUFFING PAGE 28

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T Blarney Breakfast BakeI got this recipe from my mom and shared it with neighbors at an Irish brunch for St. Patrick’s Day.—KERRY AMUNDSON OCEAN PARK, WA

PREP: 20 MIN. BAKE: 50 MIN. + STANDING MAKES: 12 SERVINGS

1 lb. bulk pork sausage ¹�₂ lb. sliced fresh mushrooms 1 large onion, chopped 10 Eggland’s Best eggs, lightly

beaten 3 cups 2% milk 2 tsp. ground mustard 1 tsp. salt ¹�₂ tsp. pepper 6 cups cubed day-old bread 1 cup chopped seeded tomatoes 1 cup (4 oz.) shredded pepper

jack cheese 1 cup (4 oz.) shredded cheddar

cheese

1. In a large skillet, cook the sausage,

mushrooms and onion over medium

heat until meat is no longer pink;

drain. In a large bowl, whisk the eggs,

milk, mustard, salt and pepper.

2. In a greased 13-in. x 9-in. baking

dish, layer half of the bread cubes,

tomatoes, cheeses and sausage

mixture. Repeat layers. Pour egg

mixture over the top.

3. Bake, uncovered, at 325° for

50-55 minutes or until a knife

inserted near the center comes out

clean. Let stand 10 minutes; serve.

Easter Meringue CupsThese crunchy meringue shells with a lemon curd filling will make guests stop to ooh and aah at your dessert table. Topped with fresh fruit, they’re especially pretty when served with a spring meal.—TASTE OF HOME TEST KITCHEN

PREP: 25 MIN. + STANDING BAKE: 45 MIN. + COOLING MAKES: 8 SERVINGS

3 Eggland’s Best egg whites ¹�₂ tsp. vanilla extract ¹�₄ tsp. cream of tartar ³�₄ cup sugar ¹�₂ cup lemon curd 1 cup sliced fresh strawberries 2 medium kiwifruit, peeled and

sliced ¹�₂ cup fresh raspberries

¹�₃ cup mandarin oranges ¹�₃ cup cubed fresh pineapple

1. Place egg whites in a large bowl;

let stand at room temperature for

30 minutes. Beat the egg whites,

vanilla and cream of tartar on

medium speed until soft peaks form.

Gradually beat in sugar, 1 Tbsp. at a

time, on high until stiff peaks form.

2. Drop meringue into eight mounds

on a parchment paper-lined baking

sheet. Shape into 3-in. cups with the

back of a spoon.


until set and dry. Turn off oven and

do not open door; leave meringues in

oven for 1 hour. Spread cups with

lemon curd and fill with fruit.




Blarney Breakfast Bake

Easter Meringue Cups


Spicy Egg BakeThis family favorite makes a wonderful morning meal served with muffins and fresh fruit. It’s also a great way to use up extra taco meat. Adjust the heat by choosing a hotter or milder salsa. —MICHELLE JIBBEN SPRINGFIELD, MN

START TO FINISH: 30 MIN. MAKES: 8 SERVINGS

1 tube (8 oz.) refrigerated crescent rolls

10 Eggland’s Best eggs ¹�₃ cup water 3 Tbsp. butter 1¹�₂ cups prepared taco meat 1 cup (4 oz.) shredded cheddar

cheese 1¹�₂ cup (4 oz.) shredded Monterey Jack cheese 1 cup salsa

1. Unroll crescent roll dough into a greased 13-in. x 9-in. baking dish. Seal seams and perforations; set aside.2. In a small bowl, whisk eggs and water. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are almost set. Remove from the heat.3. Sprinkle taco meat over dough. Layer with eggs, cheeses and salsa. Bake, uncovered, at 375° for 14-16 minutes or until bubbly and cheese is melted.PER SERVING 1 piece equals 481 cal.,

32 g fat (14 g sat. fat), 327 mg chol.,

981 mg sodium, 19 g carb., 3 g fiber,

30 g pro.

Crab Deviled EggsMy family loves crab salad and deviled eggs, so I tried combining the two in this recipe. The crabmeat adds a lot of flavor. What a hit!—KEVON SHULER CHELSEA, MI

START TO FINISH: 30 MIN. MAKES: 2 DOZEN

12 hard-cooked Eggland’s Best eggs 1 can (6 oz.) crabmeat, drained,

flaked and cartilage removed ¹�₂ cup mayonnaise 1 green onion, finely chopped 1 Tbsp. finely chopped celery 1 Tbsp. finely chopped green

pepper 2 tsp. Dijon mustard 1 tsp. minced fresh parsley ¹�₂ tsp. salt ¹�₈ tsp. pepper 3 dashes hot pepper sauce 3 dashes Worcestershire sauce

Additional minced fresh parsley

1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.2. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.PER SERVING 160 cal., 13 g fat (3 g sat.


carb., trace fiber, 9 g pro.

Spicy Egg Bake

Crab Deviled Eggs

EGG

LAN

D’S

BES

T

FILLING

2 Tbsp. plus 1¹�₂ tsp. instant coffee granules

1 Tbsp. hot water ¹�₄ tsp. ground cinnamon 4 pkg. (8 oz. each) cream cheese,

softened 1¹�₂ cups sugar ¹�₄ cup all-purpose flour 2 tsp. vanilla extract 4 Eggland’s Best eggs, lightly

beaten 2 cups (12 oz.) semisweet

chocolate chips, melted and cooled

GLAZE

¹�₂ cup semisweet chocolate chips 3 Tbsp. butter

Chocolate-covered coffee beans, optional

1. Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.2. In a small bowl, mix cookie crumbs and butter; press onto bottom of prepared pan. In another bowl, mix coffee granules, hot water and cinnamon; set aside.3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.4. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.5. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.6. Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.PER SERVING 535 cal., 37 g fat (21 g sat.



Ground turkey can be a leaner option for the Sweet Onion BBQ Burgers— without sacrificing any of the flavor!


Sweet Onion BBQ BurgersSometimes we don’t even bother with a bun for these moist, flavorful burgers. They’re definitely out-of-the-ordinary.—CHRISTIE GARDINER PLEASANT GROVE, UT

PREP: 30 MIN. + MARINATING GRILL: 15 MIN. • MAKES: 4 SERVINGS

¹�₂ cup dry bread crumbs 2 tsp. onion salt 2 tsp. brown sugar 1 Eggland’s Best egg, lightly

beaten 1 lb. ground beef 1¹�₄ cups barbecue sauceSAUCE

¹�₂ cup mayonnaise ¹�₂ cup barbecue sauce 1 tsp. brown sugarONION TOPPING

2 Tbsp. butter ¹�₄ cup honey 2 large sweet onions, thinly sliced 4 slices smoked cheddar cheese 4 hamburger buns, split

1. In a large bowl, combine the bread

crumbs, onion salt and brown sugar.

Add egg. Crumble beef over mixture

and mix well. Shape into four patties.

Place in a shallow dish; pour barbecue

sauce over patties. Cover and

refrigerate for 2-4 hours.

2. In a small bowl, combine the sauce

ingredients; cover and refrigerate

until serving. For topping, melt butter

in a small skillet. Stir in honey until

blended. Add onions; saute for

15-20 minutes or until tender and

lightly browned. Remove from the

heat and keep warm.

3. Drain and discard barbecue sauce.

Grill patties, uncovered, over medium

heat or broil 4 in. from the heat for

5-7 minutes on each side or until a

thermometer reads 160° and juices

run clear. Top each with a cheese slice;

cook 1 minute longer or until cheese is

melted. Serve on buns with sauce and

onion topping.


fat), 164 mg chol., 2,315 mg sodium,

69 g carb., 4 g fiber, 36 g pro.

Layered Mocha CheesecakeIn my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much of a feast for the eyes as for the palate!—SUE GRONHOLZ (FIELD EDITOR) BEAVER DAM, WI

PREP: 30 MIN. • BAKE: 55 MIN. + CHILLING MAKES: 16 SERVINGS

1¹�₂ cups Oreo cookie crumbs ¹�₄ cup butter, melted

Sweet Onion BBQ Burgers

BLT Egg BakeBLTs are a favorite at my house, so I created this recipe to combine those flavors in a dressier dish. It was such a hit, I served it to my church ladies’ group at a brunch I hosted. I received lots of compliments and wrote out the recipe many times that day.—PRISCILLA DETRICK CATOOSA, OK


¹�₄ cup mayonnaise 5 slices bread, toasted 4 slices process American cheese 12 bacon strips, cooked and

crumbled 4 Eggland’s Best eggs 1 medium tomato, halved and

sliced 2 Tbsp. butter 2 Tbsp. all-purpose flour ¹�₄ tsp. salt ¹�₈ tsp. pepper 1 cup 2% milk ¹�₂ cup shredded cheddar cheese 2 green onions, thinly sliced

Shredded lettuce

1. Spread mayonnaise on one side

of each slice of toast and cut into small

pieces. Arrange toast, mayonnaise side

up, in a greased 8-in. square baking

dish. Top with cheese slices and bacon.

2. In a large skillet, fry eggs over

medium heat until completely set;

place over bacon. Top with tomato

slices; set aside.

3. In a small saucepan, melt butter.

Stir in the flour, salt and pepper until

smooth. Gradually add milk. Bring to

a boil; cook and stir for 2 minutes or

until thickened.

4. Pour over tomatoes. Sprinkle with

cheddar cheese and onions. Bake,

uncovered, at 325° for 10 minutes.

Cut in squares; serve with lettuce.

Orange-Cinnamon French ToastEveryone eats at the same time when you fix this tasty oven-baked French toast.—BERNICE SMITH STURGEON LAKE, MN


2 to 4 Tbsp. butter, melted 2 Tbsp. honey ¹�₂ tsp. ground cinnamon 3 Eggland’s Best eggs ¹�₂ cup orange juice 6 slices bread

Additional honey, optional

1. In a small bowl, mix the butter, honey and cinnamon. Pour into a greased 13-in. x 9-in. baking pan; spread to coat bottom of pan.2. In a shallow bowl, whisk the eggs and orange juice. Dip both sides of bread in egg mixture. Place in the prepared pan.3. Bake at 400° for 15-20 minutes or until golden brown. Invert onto a serving platter; serve with honey if desired. PER SERVING 1 slice equals 158 cal.,

5 g fat (0 sat. fat), 1 mg chol., 231 mg

sodium, 23 g carb., 0 fiber, 6 g pro.

Diabetic Exchanges: 1½ starch, 1 fat.

Orange- Cinnamon

French Toast

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WHAT’S THE SECRET TO

BETTER TASTING LASAGNA?

BETTER MEAT.

It’s easy to enhance the fl avor of other classic ground beef recipes by blending in Johnsonville Ground Italian Sausage.


Italian Sausage Rigatoni

pages 28-29

In 1945, Ralph F. and Alice Stayer opened a butcher shop and named it after their quaint hometown—Johnsonville, WI. Johnsonville, now headquartered in Sheboygan Falls, WI, is the No. 1 brand

of sausage in America and is available in 30 additional countries. Johnsonville —served with pride since 1945.

JOHNSONVILLESPONSOR

SERVED WITH PRIDE SINCE 1945.

SHEBOYGAN FALLS, WISCONSIN WWW.JOHNSONVILLEKITCHENS.COM WWW.FACEBOOK.COM/JOHNSONVILLEKITCHENSŁ

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Shells with Italian Sausage and Ricotta Stuffing

PREP: 45 MIN. • COOK: 35 MIN. MAKES: 6-8 SERVINGS

1 pkg. (16 oz.) Johnsonville® Mild or Sweet Ground Sausage

1 box (12.5 oz.) jumbo pasta shells 1 Tbsp. olive oil 2 jars (24 oz., each) marinara sauce 2 eggs, beaten 1 carton (15 oz.) ricotta cheese 4 cups shredded mozzarella

cheese, divided 1 cup grated Parmesan cheese,

divided ½ cup grated Romano cheese ¼ cup fresh basil leaves, chopped

or 1 Tbsp. dried basil ½ tsp. pepper 2 Tbsp. chopped fresh parsley or

1 tsp. dried parsley

1. In a skillet, cook sausage over

medium heat until it is no longer

pink; drain.

2. In a Dutch oven, cook pasta shells

according to package directions;

drain and rinse with cold water.

Using a pastry brush, coat sides and

bottom of a 3-qt. baking dish with oil.

Pour half of the marinara sauce into

baking dish.

3. In a large bowl, combine eggs,

ricotta, 2½ cups of mozzarella,

½ cup Parmesan, Romano, basil,

pepper and prepared sausage.

4. Stuff shells with meat mixture;

arrange in baking dish. Pour

remaining marinara sauce over shells.

Cover and bake at 350° for 30 minutes.

Uncover; sprinkle with remaining

mozzarella and Parmesan cheeses.

Bake 5 minutes longer or until cheese

is melted. Sprinkle with parsley. Serve.

Italian Sausage Rigatoni

PREP: 10 MIN. • COOK: 33 MIN. MAKES: 6 SERVINGS

1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage links

3 Tbsp. olive oil 2 garlic cloves, minced 1 large sweet red bell pepper,

chopped 1 pkg. (16 oz.) rigatoni pasta,

cooked and drained

Beautiful Baked Ziti


1 pkg. (19 oz.) Johnsonville® Italian Sweet Sausage Links

8 oz. penne pasta (about 2 ½ cups), cooked and drained

1 jar (26 oz.) pasta sauce ³�₄ cup water 1 Tbsp. chopped fresh basil 1 Tbsp. chopped garlic ¹�₂ cup shredded Parmesan cheese ¹�₄ tsp. pepper 1 pkg. (10 oz.) frozen garlic bread,

ends removed and cut into 9 slices

3 cups shredded mozzarella cheese 2 medium plum tomatoes, cut into

slices

¹�₄ cup olive oil 9 fresh basil leaves

1. Cook sausage links according to

package directions; drain, cut into

¼-in. slices. In a large bowl, combine

sausage slices, pasta, pasta sauce, water,

basil, garlic, Parmesan cheese and

pepper; mix well.

2. Spoon mixture into a greased 9-in.

x 13-in. x 2-in. baking dish. Arrange

garlic bread slices on top of meat

mixture. Sprinkle evenly with

mozzarella cheese.

3. In a small bowl, dip tomato slices

into olive oil. Place one slice of tomato

on each piece of bread. Bake, uncovered,

at 400° for 25-30 minutes or until

heated through. Remove from oven

and let rest for 5 minutes before serving.

Garnish with basil leaves. Serve.

Shells With Italian Sausage and Ricotta Stuffing

1 medium onion, finely chopped 2 cups sliced fresh mushrooms 5 ¼ cups chicken stock 1 sprig each of basil, oregano and

thyme 2 cups Arborio rice ½ cup dry white wine 8 oz. fresh asparagus, trimmed

and cut into 1-in. pieces ¹�₂ cup fresh or frozen peas, thawed

salt and pepper to taste ¹�₃ cup shredded Parmesan cheese

1. In a Dutch oven or large

saucepan, cook sausage over

medium-high heat until no longer

pink and lightly browned. Add oil,

onion and mushrooms, continue

to cook 2-3 minutes or until tender.

Reduce heat to medium-low.

2. Meanwhile, in a separate

saucepan, simmer stock and fresh

herbs until ready to use. Add rice to

meat mixture and continue to stir

until rice is hot and coated with oil.

Add wine and continue to stir until

the liquid is absorbed.

3. Remove herbs from stock.

Using a ladle, add about ½ cup of

hot stock at a time to rice, stirring

constantly after each addition,

until liquid is absorbed. When you

have about 1 ½ cups of stock

remaining, add asparagus and

continue to stir. With 1 cup of

stock remaining, add peas, salt

and pepper; stir gently.

4. The risotto is done when all

the stock has been absorbed, the

rice is creamy in appearance and

firm yet tender to the bite (about

20-25 minutes total).

5. Remove risotto from heat; stir

in Parmesan cheese. Spoon into

bowls and serve with additional

Parmesan cheese, if desired.

1 jar (24 oz.) marinara sauce 2 Tbsp. chopped Italian parsley

1. Cook sausage links according to package instructions; drain, cut into ½-in. pieces and set aside. 2. In a skillet, heat oil over medium heat and sauté garlic and red pepper until crisp-tender.Add prepared sausage, pasta and marinara sauce; cook and stir until heated through. Sprinkle with parsley. Serve.

Sausage & Vegetable Risotto

PREP: 15 MIN. • COOK: 40 MIN. MAKES: 6-8 SERVINGS.

1 pkg. (19 oz.) Johnsonville® Mild Italian Sausage Links, casings removed

¼ cup olive oil

JJO

HN

SON

VIL

LE®

Shredded cheddar cheese, sour cream, chopped onion, optional

1. In a Dutch oven, cook sausage and

ground beef over medium heat until

meat is no longer pink; drain. Add

onion, celery and garlic. Cook and stir

until tender.

2. Stir in tomatoes, beans, broth,

tomato paste, brown sugar, chili

powder, Worcestershire sauce, cumin

and red pepper flakes. Bring to a boil.

3. Reduce heat; cover and simmer

for 20 minutes, stirring

occasionally. Serve with cheese,

sour cream and onion, if you like,

and serve immediately.

Corn and Potato Chowder with Mild Italian Sausage

PREP: 10 MIN. • COOK: 1 HR. MAKES: 8 SERVINGS

1 pkg. (19 oz.) Johnsonville® Mild Italian Sausage Links

3 Tbsp. butter 2 cups chopped onion 5 Tbsp. flour 6 cups chicken stock 2 large potatoes, peeled and cut

into ¹�₄–in. dice 1 ¹�₂ cups half-and-half (or light

cream) 3 cups corn kernels, fresh or frozen 1 tsp. minced fresh thyme leaves 1 large red bell pepper, diced 3 green onions, sliced

Salt and pepper to taste 1 Tbsp. chopped Italian parsley

1. In a skillet, prepare sausage

according to package directions. Cool

slightly and slice into ½ –in. slices.

2. In a soup kettle, melt butter and

sauté onions until tender and lightly

browned. Add flour, mix until smooth.

Stir in stock, over medium heat,

stirring constantly until thickened and

bubbly. Reduce heat, add potatoes and

cook until almost tender, about

10-12 minutes. Gradually stir in cream,

corn and thyme. Continue to simmer

for 5-7 minutes, stirring occasionally.

Do not allow to boil. Add prepared

sausage, bell pepper and onions.

Continue to simmer for 5-10 minutes.

Season with salt and pepper to taste.

Serve and garnish with parsley.


Italian Sausage Lasagna


1 pkg. (16 oz.) Johnsonville® Italian Ground Sausage (or links, decased)

1 medium onion, chopped 2 garlic cloves, minced 1 jar (24 oz.) marinara sauce 1 tsp. dried oregano 2 cartons (15 oz. each) ricotta

cheese 1 egg, beaten ¹�₂ cup grated Parmesan cheese,

divided 2 cups fresh spinach, chopped 12 lasagna noodles, cooked and

drained 2 cups shredded mozzarella cheese

1. In a skillet, cook sausage, onion

and garlic until sausage is no longer

pink and onion is tender; drain. Add

marinara sauce and oregano; simmer

for 5 minutes. In a bowl, combine

ricotta cheese, egg, ¼ cup Parmesan

and spinach.

2. In a greased 13-in. x 9-in. x 2-in.

baking dish, spread 1 cup meat sauce.

Arrange 3 noodles over sauce. Spread

one-fourth of the ricotta cheese

mixture over the noodles; top with

1 cup of meat sauce. Sprinkle with

½ cup mozzarella cheese. Repeat

process 3 times. Top with remaining

Parmesan cheese. Bake, uncovered,

at 350° for 40-45 minutes. Let stand

for 10 minutes before cutting. Serve.

Chiliville Chili


1 lb. Johnsonville® Ground Mild, Sweet or Hot Italian Sausage

1 lb. lean ground beef 1 medium onion, chopped 3 celery ribs, diced 3 garlic cloves, minced 3 cans (14.5 oz. each) diced

tomatoes with green peppers and onions

2 cans (16 oz. each) kidney beans, rinsed and drained

1 can (14.5 oz.) beef broth 1 can (6 oz.) tomato paste 2 Tbsp. brown sugar 2 Tbsp. chili powder 1 Tbsp. Worcestershire sauce 2 tsp. ground cumin ½ tsp. crushed red pepper flakes

Italian Sausage Lasagna


Johnsonville® Classic Meatballs and Spaghetti


1 pkg. (24 oz.) Johnsonville® Classic Italian Meatballs

1 jar (24 oz.) pasta sauce 1 pkg. (16 oz.) spaghetti ¹�₄ cup grated Parmesan cheese

In a large saucepan, combine meatballs

and pasta sauce. Simmer, covered, for

20-25 minutes or until meatballs are

heated through. Meanwhile, prepare

spaghetti according to package

directions, drain. Serve meatballs and

sauce over hot pasta. Sprinkle with

Parmesan cheese. Serve.

Johnsonville® Sausage Balls


1 pkg. (16 oz.) Johnsonville® All Natural Hot Ground Italian Sausage

2 cups shredded cheddar cheese 1 ¼ cups baking mix ¼ cup finely chopped onion

¼ cup finely chopped mushrooms ¼ cup milk

1. In a skillet, cook and crumble

sausage over medium heat until no

longer pink and lightly browned; drain.

2. In a large bowl, combine sausage,

cheese, baking mix, onion, mushrooms

and milk; mix well. Shape mixture into

36 walnut-size balls and place on a

greased, shallow baking dish.


until lightly browned. Remove from

oven and let rest for 5 minutes

before serving.

Serve with barbecue or chutney sauce.

Johnsonville® Sausage Balls


Popcorn Cake

page 35

Since 1902, the Physicians Mutual family has been working hard for hardworking people — independent folks who understand the value of hard work and providing for their families.

Physicians Mutual is about more than just insurance products, they’re about simple, timeless values…about trust, security and families. Physicians Mutual Insurance for all of us.

PHYSICIANS MUTUAL

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Chicken Lasagna RollsI roll a cheesy mixture of chicken and broccoli into lasagna noodles, making enough for two dinners. It’s nice to have a pan of these roll-ups in the freezer for unexpected company.—DARLENE BRENDEN SALEM, OR

PREP: 20 MIN. • BAKE: 45 MIN. MAKES: 2 CASSEROLES (3 SERVINGS EACH)

1 small onion, chopped 3 Tbsp. butter 3 Tbsp. all-purpose flour 1 can (14¹�₂ oz.) chicken broth 1 cup milk 1¹�₂ cups (6 oz.) shredded Monterey Jack

cheese 3 cups diced cooked chicken 6 cups frozen chopped broccoli,

thawed and drained 2 eggs, lightly beaten ³�₄ cup dry bread crumbs 1 jar (6¹�₂ oz.) diced pimientos, drained ¹�₄ cup minced fresh parsley ¹�₂ tsp. salt, optional 12 lasagna noodles, cooked and drained

1. In a large saucepan, saute onion in

butter until tender. Stir in flour until

blended. Gradually add broth and

milk. Bring to a boil; cook and stir for

2 minutes or until thickened. Remove

from the heat; stir in cheese. Pour ⅓ cup each into two greased 8-in.

square baking dishes; set aside.

2. In a large bowl, combine 1 cup

cheese sauce, chicken, broccoli, eggs,

bread crumbs, pimientos, parsley and

salt if desired. Spread about ½ cup

over each noodle. Roll up jelly-roll

style, beginning with a short side;

secure ends with toothpicks.

3. Place six roll-ups curly end down in

each baking dish. Top with remaining

cheese sauce.

4. Cover and freeze one casserole for

up to 3 months. Cover and bake second

casserole at 350° for 40 minutes or

until a thermometer reads 160°.

Uncover; bake 5 minutes longer or

until bubbly. Discard toothpicks.

TO USE FROZEN CASSEROLE Thaw in

the refrigerator for 8 hours or overnight.

Bake as directed.

PER SERVING 617 cal., 24 g fat (12 g sat. fat), 179 mg chol., 914 mg sodium, 58 g carb., 4 g fiber, 42 g pro.

Cedar Plank Grilled Salmon—EDWARD P. GAINESVILLE, GA PHYSICIANS MUTUAL CUSTOMER

MAKES: 4 SERVINGS

2 cedar grilling planks 2 salmon filets (1¹�₄ lb.), halved 1 lemon ¹�₄ cup butter 15 sprigs fresh dill 1-2 tsp. salt 1 Tbsp. ground pepper

1. Soak grilling planks in water for

at least 1 hour.

2. Remove skin from salmon.

Squeeze juice from lemon into a

small pot. Dice butter and add to pot.

Finely chop dill and add to pot with

salt and pepper. Cook on low heat

until butter is melted and ingredients

are blended.

3. Preheat grill on high (500° ). Place

cedar planks on grill for 3 minutes.

Brush both sides of salmon with

butter mixture. Flip cedar planks

over and place salmon filets on

planks. Close grill cover. Cook for

20 minutes, opening every 5 minutes

to brush on more of butter mixture,

until fish flakes easily with a fork .

Cedar Plank Grilled Salmon

Popcorn Cake—LINDA S. CONROE, TX PHYSICIANS MUTUAL CUSTOMER

1 large bag miniature marshmallows

¹�₂ cup butter 1 large bag of pre-popped popcorn 1 medium jar peanuts 1 large bag plain M&M’s

1. In a microwave-safe bowl,

combine the marshmallows and

butter. Microwave, uncovered, on

high for 3 minutes or until melted,

stirring occasionally. Place the

popcorn in a large bowl; pour

marshmallow mixture over popcorn

and mix well.

2. Stir in peanuts and M&M’s. Press

into a well-greased Bundt cake pan.

Cool until firm. Remove from pan,

cut with serrated knife.

Mexican Tortilla Roll-Ups—PAT C. OMAHA, NE PHYSICIANS MUTUAL CUSTOMER

1 pkg. (8 oz.) cream cheese, softened

1 cup sour cream 1 pkg.(1 oz.) dry fiesta-style

ranch dressing mix 1 cup salsa 1¹�₂ cups shredded cheddar cheese 10 flour tortillas (10 in.)

1. In a medium bowl, mix the

cream cheese, sour cream, ranch

dressing mix, salsa and cheddar

cheese. Spread even amounts of

the mixture onto tortillas.

2. Roll tortillas and chill in the

refrigerator until ready to serve.

To serve, slice the chilled, rolled

tortillas into ¾-in. slices and

arrange on a platter.

Surprise Monkey BreadThis recipe is really just a glorified Monkey Bread. I also make it with garlic and cheese for dinner sometimes.—LOIS RUTHERFORD ELKTON, FL

PREP: 25 MIN. • BAKE: 40 MIN. MAKES: 1 LOAF (12 SERVINGS)

1 cup packed brown sugar ¹�₂ cup butter, cubed 2 tubes (12 oz. each) refrigerated

flaky buttermilk biscuits ¹�₂ cup sugar 1 Tbsp. ground cinnamon 1 pkg. (8 oz.) cream cheese, cut

into 20 cubes 1¹�₂ cups chopped walnuts

1. In a small microwave-safe bowl,

heat brown sugar and butter on high

for 1 minute or until sugar is

dissolved; set aside.

2. Flatten each biscuit into a 3-in.

circle. Combine sugar and cinnamon;

sprinkle ½ tsp. in the center of each

biscuit. Top with a cream cheese

cube. Fold dough over filling; pinch

edges to seal tightly.

3. Sprinkle ½ cup walnuts into a

10-in. fluted tube pan coated with

cooking spray. Layer with half of the

biscuits, cinnamon-sugar and butter

mixture and ½ cup walnuts.

Repeat layers.

4. Bake at 350° for 40-45 minutes

or until golden brown. Immediately

invert onto a serving platter. Serve

warm. Refrigerate leftovers.




Mexican Tortilla

Roll-Ups

Surprise Monkey Bread

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Creamy Pesto Penne with Vegetable RibbonsThis beautiful dish will wow guests. It’s not just the colors; they’ll really be amazed by the taste.—TASTE OF HOME TEST KITCHEN


2 cups uncooked penne pasta 1 cup frozen shelled edamame,

thawed 4 medium carrots 2 yellow summer squash 1 medium onion, halved and

thinly sliced 2 Tbsp. butter, divided 1 garlic clove, minced ³�₄ cup heavy whipping cream 2 Tbsp. prepared pesto ¹�₄ tsp. salt ¹�₄ cup chopped walnuts, toasted

1. In a large saucepan, cook pasta

according to package directions,

adding the edamame during the last

5 minutes of cooking. Meanwhile,

using a vegetable peeler or metal

cheese slicer, cut carrots and squash

into very thin lengthwise strips.

2. In a large skillet, saute onion in

1 Tbsp. butter until tender. Add the

vegetable strips and garlic; saute

2-3 minutes longer or until crisp-

tender. Stir in the cream, pesto,

salt and remaining butter. Bring to

a gentle boil; cook for 2-4 minutes

or until sauce is slightly thickened

and vegetables are tender.

3. Drain pasta and edamame; toss

with vegetable mixture. Sprinkle

with walnuts.




Potato Ham Omelet PieAs a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year’s gathering.—SHELLY RYNEARSON OCONOMOWOC, WI

PREP: 45 MIN. BAKE: 30 MIN. + STANDING MAKES: 8 SERVINGS

1 pkg. (17¹�₄ oz.) frozen puff pastry, thawed

¹�₄ cup butter, cubed 3 cups sliced red potatoes 1 cup thinly sliced onion ¹�₄ tsp. salt ¹�₄ tsp. pepperOMELETS

6 eggs, lightly beaten ¹�₄ cup minced fresh parsley 2 Tbsp. water

Dash each salt and pepper 2 Tbsp. butter, dividedFILLING

2 cups (8 oz.) shredded cheddar cheese, divided

1¹�₂ cups cubed fully cooked ham 1 egg, lightly beaten 1 Tbsp. water

1. On a lightly floured surface, roll

each puff pastry sheet into a

12-in. square. Place one square in a

10-in. quiche dish; set dish and

remaining pastry aside. In a large

skillet, melt butter. Add potatoes,

onion, salt and pepper; cover and cook

for 10-12 minutes or until potatoes are

tender and golden brown, stirring

occasionally. Set aside.

2. In a large bowl, beat the eggs,

parsley, water, salt and pepper. In a

10-in. skillet, melt 1 Tbsp. butter; add

half of the egg mixture. Cook over

medium heat. As eggs set, lift edges,

letting uncooked portion flow

underneath. Continue cooking until

set. Slide omelet onto a baking sheet.

Repeat with remaining butter and egg

mixture to make a second omelet.

3. Sprinkle 1 cup cheese over prepared

pastry. Top with one omelet and half of

the potato mixture. Layer with ham

and the remaining potato mixture,

cheese, omelet and puff pastry. Trim

pastry to fit dish; seal and flute edges.

In a small bowl, combine egg and water;

brush over pastry. Bake at 375° for

30-35 minutes or until golden brown.

Let stand for 10 minutes before serving.




Italian Coconut Cream Cake—JANIS C. COBDEN, IL PHYSICIANS MUTUAL CUSTOMER

¹�₂ cup butter ¹�₂ cup margarine 2 cups sugar 5 eggs, separated 1 tsp. vanilla extract 2 cups flour 1 tsp. baking soda 1 cup buttermilk 2 cups flaked coconut ¹�₂ cup chopped pecansFROSTING 1 pkg. (8 oz.) cream cheese, softened

¹�₂ cup butter or margarine 1 lb. powdered sugar 1 tsp. vanilla extract 1¹�₂ cups coconut

1. In a large bowl, cream the butter, margarine and sugar until light and fluffy. Add egg yolks , one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans. Beat egg whites until stiff peaks form; fold into batter.2. Pour into three greased and

floured 8” cake pans. Bake for

30-35 minutes. This can also be

baked in a greased and floured sheet

cake pan for 25-30 minutes. Cool.

3. Meanwhile, combine frosting ingredients and spread between layers and on top of the cake.


Italian Coconut Cream Cake

Add 1½ cups of chopped pecans or pineapples to the frosting to make the recipe all your own.


Grilled Mushroom & Chickpea Wrap with Basil page 40

In 1993, the Mushroom Council was established to strengthen the mushroom industry’s position in the marketplace. Today, mushrooms are commercially produced

in virtually every state. From the caves of Paris to the dinner tables of millions of Americans, fresh mushrooms have come out of the dark and into a spotlight whose

intensity is ever increasing. Fresh mushrooms—nature’s hidden treasure.

MUSHROOM COUNCIL

SPONSOR

SAN JOSE, CALIFORNIA WWW.MUSHROOMINFO.COM WWW.FACEBOOK.COM/MUSHROOMCHANNELŁ Ł


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Grilled Mushroom & Chickpea Wrap with Basil—MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)

PREP: 35 MIN. • COOK: 35 MIN. MAKES: 6 WRAPS

1¹�₄ lb. medium button mushrooms, halved

¹�₂ cup extra virgin olive oil, divided ¹�₂ tsp. baharat or garam masala 3 Tbsp. balsamic vinegar 4 tsp. honey 2¹�₄ tsp. Dijon mustard 2 garlic cloves, crushed and

chopped ¹�₂ tsp. sea salt ¹�₄ tsp. freshly ground black pepper 1 can (16 oz.) chickpeas, drained 1 cup halved cherry tomatoes ¹�₂ cup fresh basil, coarsely chopped 6 flour tortillas (8 in.)

1. Heat grill or large skillet to medium-high heat. In a large bowl, toss mushrooms with 2 Tbsp. olive oil. Cook mushrooms in grill pan or skillet 2-3 minutes, turning often. In a large bowl, toss cooked mushrooms with baharat or garam masala. 2. In a small bowl, whisk together remaining ⅓ cup olive oil, balsamic vinegar, honey, mustard and garlic. Season with salt and pepper.3. Pour half of the dressing over the mushrooms. Toss to coat. Cover and set aside 20 minutes.4. Meanwhile, in a small saucepan, cover chickpeas with water, bring to a boil and simmer 5 minutes. Remove from heat, cool in liquid and drain. Remove ⅓ of the chickpeas to a small bowl and lightly mash with the back of a fork or potato masher. Return to saucepot and combine with remaining cooked chickpeas.5. Toss chickpea mix, tomatoes, basil and remaining dressing with mushrooms.6. Warm dry skillet to medium heat. Quickly warm each tortilla on both sides and remove to cutting board. Spoon a heaping ½ cup of mushroom filling onto each tortilla; roll burrito-style and cut in half to serve.

Mushroom, Potato & Chorizo Tacos—GABY DALKIN WHAT’S GABY COOKING; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)


2 medium red-skin potatoes cut into ¹�₂-in. cubes (about 1 ¹�₂ cups)

6 oz. Mexican chorizo sausage, casing removed

1 small yellow onion, finely chopped

10 oz. baby bella or cremini mushrooms, thinly sliced

12 soft corn tortillasTOPPINGS

LimeCilantroCotija cheeseSalsa

1. In a medium pot, add potatoes and

cover with water about 1 in. above the

potatoes. Place the pot on a burner on

high and boil until tender, about

10 minutes. Drain and set aside.

2. In a large cast-iron skillet over

medium heat, combine the chorizo and

onion. Sauté, stirring very frequently,

until sausage is cooked through and

onion is soft, about 10 minutes.

3. Add mushrooms and cook for about

5-7 minutes.

4. Add the potatoes and stir to

combine. Let the entire mixture cook

for about 5 minutes more until the

potatoes are just golden brown.

5. Reduce the heat to low and set aside.

6. Wrap tortillas in a warm, damp

kitchen towel, put them on a

microwave-safe plate and warm them

in the microwave for 4 minutes on high.

7. Top each tortilla with the chorizo

mixture and any desired toppings;

serve immediately.

Grilled Caprese Portobello—BROOKE MCLAY CHEEKY KITCHEN; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)


2 portobello caps 3 Tbsp. olive oil 2 cloves fresh garlic, chopped

Salt and pepper to taste 4 slices fresh mozzarella ¹�₂ cup cherry tomatoes, sliced ¹�₄ cup fresh basil, chopped

1. Preheat oven to 425° degrees or

preheat the grill.

2. Drizzle portobellos with olive oil

and top with chopped garlic; sprinkle

generously with salt and pepper.

3. Grill on a hot grill, or place

mushrooms on a baking sheet lined

with parchment paper; bake inside the

preheated oven and cook for 15 minutes.

4. Top with mozzarella and tomatoes.

Return to oven for 8-10 minutes more

or pop back on the grill until the

mozzarella is melted.

5. Remove from the oven or grill and

top with fresh basil.

Mushroom, Potato & Chorizo Tacos

Mushroom Orzo with Parsley, Lemon Zest and Olive Oil—ROBYN STONE ADD A PINCH; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)

PREP: 20 MIN. • COOK: 20 MIN. MAKES: 6 SERVINGS (1 CUP EACH)

1¹�₃ cups whole wheat or high-protein orzo

2 Tbsp. olive oil, divided 8 oz. button mushrooms, halved or

quartered if very large 3 to 4 oz. oyster mushrooms,

roughly chopped 2 cloves garlic, finely chopped ¹�₂ tsp. sea salt

Pinch freshly ground black pepper

3 to 4 oz. enoki mushrooms, root-trimmed and separated

2 Tbsp. fresh lemon juice ¹�₂ tsp. grated lemon zest ¹�₂ tsp. red pepper flakes

Fresh parsley, coarsely chopped

¹�₂ cup grated Parmesan cheese

1. Cook orzo as package directs,

drain and place in a large bowl;

cover to keep warm.

2. Meanwhile, heat 2 tsp. olive oil

in a large nonstick skillet over

medium heat. Add button

mushrooms, oyster mushrooms,

garlic, salt and pepper. Cook,

stirring occasionally, 5 to 8 minutes

or until tender. Gently toss in enoki

mushrooms and cook 30 seconds

longer. Mix into warm orzo. Let rest

5 minutes.

3. Toss with remaining 4 tsp. olive

oil and remaining ingredients.

Serve warm.

Mushroom Risotto with Bacon and Peas—ROBYN STONE ADD A PINCH; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)


1 carton (32 oz.) chicken stock 3 slices bacon, diced 1 lb. sliced portobello mushrooms 1 lb. sliced white mushrooms 2 shallots, diced 2 cloves garlic, diced 12 oz. arborio rice 1 pkg. (12 oz.) frozen peas 4 Tbsp. butter, cut into pieces ¹�₄ cup grated Parmesan cheese,

additional for serving Salt and pepper, to taste

1. Warm chicken stock over medium-

low heat in a saucepan to a simmer.

2. In the meantime, add bacon to a

skillet or saucepan over medium-low

heat. Cook until just crisp. Stir in

mushrooms, shallots and garlic; cook

until tender, about 3 minutes. Move

bacon, mushrooms and shallots to one

side of the skillet.

3. Add rice to the other side of the

skillet and toast for about 3 minutes.

When rice has turned a light-golden

color, add chicken broth to risotto,

about ½ cup to 1 cup at a time, stirring

until absorbed. Cook until risotto

has cooked to your personal

preference, about 20 minutes.

4. Remove skillet from heat and

stir peas, butter, Parmesan, salt

and pepper.

5. Serve warm with additional

grated Parmesan. Mushroom Orzo with Parsley, Lemon

Zest and Olive Oil

Mushroom Risotto with Bacon and Peas

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Mushroom Pine Nut Pinwheels—KELSEY BANFIELD THE NAPTIME CHEF; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)

PREP: 15 MIN. • COOK: 15 MIN. MAKES: 1 DOZEN PINWHEELS

3 Tbsp. olive oil 1 lb. mushrooms, sliced ¹�₄ cup white wine 1 cup pine nuts, lightly toasted 1 sheet puff pastry, thawed and

rolled into a 14x11-in. rectangle ¹�₂ cup grated Parmesan cheese,

divided

1. Preheat the oven to 375°.

2. Drizzle the olive oil in a medium

sauté pan and heat the pan over

medium heat. Add the mushrooms

and cook until they are wilted.

Then add the white wine and cook

until it’s almost entirely evaporated.

3. Scoop the mushrooms into a small food processor and add the pine nuts. Pulse just until the mushrooms and nuts are coarsely ground, but not completely smooth. 4. Spread the mixture on the thawed puff pastry leaving a 1-in. border around the edges of the pastry. Sprinkle half of the grated Parmesan on top of the mushroom mixture. 5. Working carefully, beginning at the long end, roll up the puff pastry like a jelly roll. Cut the roll into 12 equal portions. Place cut side down onto baking sheets lined with parchment paper. 6. Bake pinwheels for 10 to 12 minutes, or until they are lightly

golden and baked through. Remove from the oven and immediately sprinkle the remaining Parmesan on top of the pinwheels. Allow to cool for about 15 minutes before serving.

Minced Chicken & Mushrooms with Lettuce Cups—DENISE WOODWARD CHEZ US; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)


11 medium white button mushrooms, cleaned and stems removed, cut in half

¹�₂ yellow onion 3 cloves garlic 1 Tbsp. canola oil 1 lb. ground chicken 2 tsp. fresh ginger 1 small lime ¹�₂ Thai chili, finely minced (*can

use serrano) 2 Tbsp. soy sauce ¹�₂ cup minced orange or red

pepper 8 oz. water chestnuts, minced 1 cup cilantro, washed and dried 1 avocado 1 tsp. sour cream 1 tsp. lime juice

Kosher salt, to tasteBlack pepper, to tasteLettuce leavesChili paste

2 green onions, finely minced

1. Shop for mushrooms that are firm with a fresh, plump, smooth appearance.2. Finely chop mushrooms to match the consistency of the ground meat. Set aside. Finely chop onion and garlic.3. Heat the canola oil in a large frying pan over medium heat. Add the mushroom mixture. Stir and cook until soft, about 3 minutes. Combine mushrooms and chicken. Cook over medium heat, breaking up the meat into small pieces with a wooden spoon as it cooks. Cook for 8 minutes.4. Using a microplane, grate enough fresh ginger to make 2 tsp. Then zest the lime.

Mushroom Pine Nut Pinwheels

Always a crowd-pleaser! These pinwheels can

be made in advance to serve any party.

Add the ginger, lime, Thai chili and soy sauce to the chicken mixture. Stir, and cook for 2 minutes.5. Taste and season with salt and pepper. If you want more heat, add more Thai pepper.6. Add the pepper and water chestnuts. Stir, and cook for another 3 minutes, just until the peppers slightly wilt. Remove from the heat and set aside.7. In a clean food processor add the cilantro and chop finely. Add the avocados, sour cream and lime juice. Process until smooth and creamy. Season with kosher salt.8. To serve, place a lettuce leaf on a plate, top with some of the chicken mushroom mixture, a little cilantro cream and some chili paste. Mushroom Breakfast Pizza

—BROOKE MCLAY CHEEKY KITCHEN; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)

PREP: 10 MIN. • COOK: 20 MIN. MAKES: 2 PIZZAS

1 tube refrigerated pizza dough ¹�₂ cup smoked mozzarella, Swiss

or Gouda cheese, grated 3 Tbsp. low-fat mayonnaise 1 Tbsp. red onion, diced 2 eggs ¹�₄ cup sliced mushrooms 2 Tbsp. bacon bits 1 tsp. fresh chopped parsley or

thyme

1. Preheat oven to 400°. Unroll pizza

dough and cut into two large heart

shapes with a sharp knife. Discard

remaining dough. Roll the edges of

the pizza up to make a crust.

2. In a small bowl, stir together

cheese, mayonnaise and red onion.

Spread the cheese mixture around

the edges of each pizza, leaving an

opening in the center of each heart.

Crack an egg into the center space

where there is no cheese. Sprinkle

mushrooms and bacon bits around

the edges of the pizza. Bake in

preheated oven for 11-14 minutes,

just until the whites of the eggs are

cooked, but the yolks are still runny.

3. Remove from oven. Cool slightly.

Sprinkle fresh parsley or thyme on

top to garnish.

Meatball Stuffed Mushrooms—BROOKE MCLAY CHEEKY KITCHEN; MUSHROOM COUNCIL (SAN JOSE, CALIFORNIA)

PREP: 10 MIN. • BAKE: 45 MIN. MAKES: 16 STUFFED MUSHROOMS

1 can (15 oz.) crushed fire-roasted tomatoes

2 cloves garlic, finely chopped 3 Tbsp. fresh basil, chopped ¹�₂ tsp. salt ¹�₂ Tbsp. sugar 16 baby bella mushroom caps 16 meatballs 16 slices of mozzarella (1-inch

square) 2 Tbsp. olive oil

Salt and pepper to taste

1. Preheat oven to 350°. 2. In a shallow baking dish, add the tomatoes, garlic, basil, salt and sugar. Stir to mix. 3. Place the mushroom caps on top of the tomato sauce. Place meatballs inside the mushroom caps. Bake for 25 minutes.4. Remove pan and top each meatball with mozzarella. 5. Drizzle olive oil over the mushrooms and meatballs. Sprinkle with salt and pepper. 6. Return to oven and bake for 10-15 minutes more, until the cheese melts and turns a light golden brown.


Mushroom Breakfast Pizza

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BEST OF

Mixed Berry French Toast Bake

Think it’s impossible to enjoy the foods you crave and lose weight? Think again! With the Taste of Home Best of Comfort Food Diet Cookbook, you’ll find more than 700 recipes that pare down calories, fat, sodium or carbohydrates

without skimping on the flavors your family loves.

COMFORT FOOD DIET



1 Tbsp. fennel seed, crushed 1 Tbsp. dried rosemary, crushed 1 tsp. salt ¹�₄ tsp. pepper 1 boneless pork loin roast (3 lbs.)

1. In a small bowl, combine the first

six ingredients; rub over pork roast.

Cover and refrigerate overnight.

2. Place roast on a rack in a shallow

roasting pan. Bake, uncovered, at 350°

for 1 hour or until a thermometer reads

145°, basting occasionally with pan

juices. Let meat stand for 10-15 minutes

before slicing.




Colorful Roasted VeggiesMy mom serves this delicious vegetable side dish pleasantly flavored with rosemary. It’s packed with nutrition.—DIANE HARRISON MECHANICSBURG, PA

PREP: 25 MIN. • BAKE: 20 MIN. MAKES: 12 SERVINGS

4 medium carrots, julienned 1¹�₂ lbs. fresh asparagus, trimmed

and halved 1 large green pepper, julienned 1 medium sweet red pepper,

julienned 1 medium red onion, sliced and

separated into rings

Mixed Berry French Toast BakeI love this recipe! Perfect for fuss-free holiday breakfasts or company, it’s scrumptious and so easy to put together the night before.—AMY BERRY POLAND, ME

PREP: 20 MIN. + CHILLING BAKE: 45 MIN. • MAKES: 8 SERVINGS

1 loaf (1 lb.) French bread, cubed 6 egg whites 3 eggs 1³�₄ cups fat-free milk 1 tsp. sugar 1 tsp. ground cinnamon 1 tsp. vanilla extract ¹�₄ tsp. salt 1 pkg. (12 oz.) frozen unsweetened

mixed berries 2 Tbsp. cold butter ¹�₃ cup packed brown sugar

1. Place bread cubes in a 13x9-in.

baking dish coated with cooking spray.

In a large bowl, combine the egg whites,

eggs, milk, sugar, cinnamon, vanilla and

salt; pour over bread. Cover and

refrigerate for 8 hours or overnight.

2. Thirty minutes before baking,

remove the berries from the freezer and

set aside, and remove the baking dish

from the refrigerator. Bake the French

toast, covered, at 350° for 30 minutes.

3. In a small bowl, cut butter into brown

sugar until crumbly. Sprinkle berries

and brown sugar mixture over French

toast. Bake, uncovered, for 15-20

minutes or until a knife inserted near

the center comes out clean.




Tuscan Pork RoastAll you need is a handful of ingredients for this memorable entree. Treated to an herbed rub the night before, the pork needs little prep work before your dinner party. I’ve had so many compliments on how moist this roast is.—DIANE TOOMEY METHUEN, MA

PREP: 10 MIN. + CHILLING BAKE: 1 HOUR + STANDING MAKES: 10 SERVINGS

3 garlic cloves, minced 2 Tbsp. olive oil

5 cups fresh cauliflowerets 5 cups fresh broccoli florets ¹�₄ to ¹�₂ cup olive oil 3 Tbsp. lemon juice 3 garlic cloves, minced 1 Tbsp. dried rosemary, crushed 1 tsp. salt 1 tsp. pepper

1. Preheat oven to 400°. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over the vegetables and toss to coat.2. Transfer to two greased 15x10x 1-in. baking pans. Bake, uncovered, for 20-25 minutes or until tender, stirring occasionally.PER SERVING 88 cal., 5 g fat (1 g sat.

fat), 0 chol., 228 mg sodium, 10 g carb.,

4 g fiber, 3 g pro. Diabetic Exchanges: 2 vegetable, 1 fat.

Tuscan Pork Roast

Colorful Roasted Veggies

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Tiramisu ParfaitsThese are a long-time favorite dessert. I think they look so pretty with a drizzle of chocolate or cocoa on top.—NANCY GRANAMAN BURLINGTON, IA

PREP: 40 MIN. + CHILLING MAKES: 6 SERVINGS

4¹�₂ tsp. instant coffee granules ¹�₃ cup boiling water 2 cups cold fat-free milk 2 pkg. (1 oz. each) sugar-free

instant vanilla pudding mix 4 oz. fat-free cream cheese 1 pkg. (3 oz.) ladyfingers, split

and cubed 2 cups fat-free whipped topping 2 Tbsp. miniature chocolate

chips 1 tsp. baking cocoa

1. Dissolve coffee in boiling water; cool

to room temperature. In a large bowl,

whisk milk and pudding mixes for

2 minutes. Let stand for 2 minutes or

until soft-set. In another large bowl,

beat cream cheese until smooth.

Gradually fold in pudding.

2. Place ladyfinger cubes in a bowl;

add coffee and toss to coat. Let stand

for 5 minutes.

3. Divide half of the ladyfinger cubes

among six parfait glasses or serving

dishes. Top with half of the pudding

mixture, 1 cup whipped topping and

1 Tbsp. chocolate chips. Repeat layers.

4. Cover and refrigerate for 8 hours or

overnight. Just before serving, dust

with cocoa.


55 mg chol., 573 mg sodium, 32 g carb., 1 g

fiber, 7 g pro. Diabetic Exchange: 2 starch.

Cherry Chocolate ParfaitsThis refreshing layered dessert from our home economists looks as special as it tastes. Families will go for the budget-friendly blend of chocolate cookies, cherry gelatin and creamy topping.—TASTE OF HOME TEST KITCHEN


1 pkg. (.3 oz.) sugar-free cherry gelatin

1 cup boiling water ¹�₂ cup reduced-fat sour cream ¹�₄ tsp. almond extract

HEALTHY AND HEARTYTry the “anti-diet” diet plan—the

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than 700 all-time family favorites from

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Comfort Food Diet Cookbook and put

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visit ShopTasteofHome.com ($19.99).

¹�₂ cup diet lemon-lime soda 8 reduced-fat Oreo cookies,

crushed ¹�₄ cup reduced-fat whipped

topping

1. In a small bowl, dissolve gelatin in

boiling water. Transfer ½ cup to

another bowl; stir in sour cream and

extract. Divide among four parfait

glasses or dessert dishes. Refrigerate

until firm, about 35 minutes. Stir soda

into the remaining gelatin; cover and

refrigerate until partially set.

2. To assemble, sprinkle half of the

cookies over cherry layer. Top with

soda mixture and remaining cookies.

Refrigerate until firm. Just before

serving, dollop with whipped topping.



carb., 1 g fiber, 4 g pro. Diabetic Exchanges: 1 starch, 1 fat.

Tiramisu Parfaits

If your local grocer

doesn’t stock

ladyfingers, pound

cake or sponge cake

can serve in a pinch.

Most Requested Recipes 2014 is your one-stop source for fresh, family-friendly recipes. With

this preview, you’ll enjoy a sampling of the dishes our readers clamor for again and again!

MOST REQUESTED

RECIPES

TASTE OF HOMEM

OST REQ

UESTED


Maple & Blue Cheese Steak page 48


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4. Remove ramekins to a wire rack to

cool for 5 minutes. Carefully run a small

knife around cakes to loosen. Invert

warm cakes onto serving plates. Lift

ramekins off cakes. Serve warm with

whipped cream or sprinkle with

additional confectioners’ sugar if desired.




Maple & Blue Cheese SteakThis is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal!—SUSAN JERROTT BEDFORD, NS

PREP: 20 MIN. + MARINATING GRILL: 10 MIN. • MAKES: 2 SERVINGS

6 Tbsp. balsamic vinegar 6 Tbsp. maple syrup, divided 2 Tbsp. plus 1¹�₂ tsp. Dijon mustard 1 Tbsp. minced fresh thyme or

¹�₄ tsp. dried thyme ¹�₂ lb. beef top sirloin steak 2 Tbsp. chopped pecans 1¹�₂ tsp. olive oil ¹�₈ tsp. salt ¹�₈ tsp. pepper ¹�₄ cup crumbled blue cheese

1. In a small bowl, combine the vinegar,

5 Tbsp. maple syrup, mustard and thyme.

Pour ⅔ cup marinade into a large

resealable plastic bag; add the steak.

Seal bag and turn to coat; refrigerate for

up to 3 hours. Cover and refrigerate

remaining marinade.

2. Meanwhile, in a small skillet, saute

pecans in oil until toasted. Stir in

remaining maple syrup. Bring to a boil;

cook for 1 minute, stirring constantly.

Remove from skillet and spread onto

waxed paper to cool completely.

Lava Chocolate CakesTrue decadence at its best, this dreamy chocolate cake created by the Taste of Home Cooking School features a warm, gooey chocolate center that oozes out onto the dessert plate. Whether you enjoy it garnished with a dollop of whipped cream or sprinkled with confectioners’ sugar, you’ll want to lick the plate clean!—TASTE OF HOME COOKING SCHOOL


4 tsp. sugar ¹�₂ cup butter, cubed 4 oz. semisweet chocolate,

chopped 1 cup confectioners’ sugar 2 eggs 2 egg yolks 1¹�₂ tsp. instant coffee granules ³�₄ tsp. vanilla extract 6 Tbsp. all-purpose flour ¹�₂ tsp. salt

Whipped cream, optionalAdditional confectioners’ sugar,

optional

1. Grease the bottom and sides of

four 6-oz. ramekins; sprinkle each

with 1 tsp. sugar. Place ramekins on

a baking sheet; set aside.

2. In a medium microwave-safe

bowl, melt butter and chocolate; stir

until smooth. Stir in confectioners’

sugar until smooth. Whisk in the

eggs, egg yolks, instant coffee and

vanilla. Stir in flour and salt; spoon

batter into prepared ramekins.

3. Bake at 400° for about 12 minutes

or until a thermometer reads 160°

and cake sides are set and centers

are soft.

3. Drain and discard marinade.

Sprinkle steak with salt and pepper.

Grill, over medium heat, for 4-6 minutes

on each side or until meat reaches desired

doneness (for medium-rare, a

thermometer should read 145°; medium,

160°; well-done, 170°). Let stand for

5 minutes before slicing.

4. Place reserved marinade in a small

saucepan. Bring to a boil; cook until liquid

is reduced to ¼ cup, about 2 minutes.

Divide steak slices between two plates.

Drizzle with sauce; sprinkle with blue

cheese and pecans.



fiber, 29 g pro.

Balsamic Green Bean SaladServe up those green beans in a whole new way! The tangy flavors and crunch of this eye-appealing side complement any special meal or holiday potluck.—MEGAN SPENCER FARMINGTON HILLS, MI


2 lbs. fresh green beans, trimmed and cut into 1¹�₂-in. pieces

¹�₄ cup olive oil 3 Tbsp. lemon juice 3 Tbsp. balsamic vinegar ¹�₄ tsp. salt ¹�₄ tsp. garlic powder ¹�₄ tsp. ground mustard ¹�₈ tsp. pepper 1 large red onion, chopped 4 cups cherry tomatoes, halved 1 cup (4 oz.) crumbled feta cheese

Lava Chocolate Cakes

Balsamic Green Bean Salad


1. Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.2. In a small bowl, whisk the oil,

lemon juice, vinegar, salt, garlic

powder, mustard and pepper.

Drizzle over beans. Add the

onion; toss to coat. Cover and

refrigerate for at least 1 hour. Just

before serving, stir in the tomatoes

and cheese.



fiber, 3 g pro. Diabetic Exchanges: 1 vegetable, 1 fat.

Italian BLTsThe brilliant method of toasting BLTs in a coating of crispy bread crumbs takes these sandwiches from satisfying to spectacular.—JOYCE MOUL YORK HAVEN, PA


2 turkey bacon strips, diced 4 slices Italian bread (¹�₂ in. thick) 2 slices reduced-fat provolone

cheese 2 lettuce leaves 1 small tomato, sliced 4 tsp. fat-free Italian salad

dressing ¹�₃ cup panko (Japanese) bread

crumbsButter-flavored cooking spray

¹�₂ tsp. olive oil

1. In a small skillet, cook bacon

over medium heat until crisp. Layer

two bread slices with cheese, bacon,

lettuce and tomato; top with

remaining bread.

2. Brush outsides of sandwiches with

salad dressing. Place bread crumbs in

a shallow bowl. Coat sandwiches with

bread crumbs; spray with butter-

flavored cooking spray.

3. In a large skillet over medium

heat, toast sandwiches in oil for

2-3 minutes on each side or until

bread is lightly browned.



carb., 2 g fiber, 13 g pro. Diabetic Exchanges: 2 starch, 2 lean meat.

GET A TASTE OF THE BESTWith so many Taste of Home readers

singing the praises of their all-time

favorites, it seemed only natural to pool

these best-loved creations into one

handy source. Discover time-tested

recipes that are sure to be a hit on any

dinner table inside the pages of

Most Requested Recipes 2014. Order

yours at ShopTasteofHome.com ($24.99)!

One Skillet LasagnaThis is hands-down one of the best skillet lasagna recipes you’ll ever taste. With classic flavors and cheesy layers, it’s definitely kid-friendly, too.—TASTE OF HOME TEST KITCHEN


³�₄ lb. ground beef 2 garlic cloves, minced 1 can (14¹�₂ oz.) diced tomatoes

with basil, oregano and garlic, undrained

2 jars (14 oz. each) spaghetti sauce ²�₃ cup condensed cream of onion

soup, undiluted 2 eggs, lightly beaten 1¹�₄ cups 1% cottage cheese ³�₄ tsp. Italian seasoning 9 no-cook lasagna noodles ¹�₂ cup shredded Colby-Monterey

Jack cheese ¹�₂ cup shredded part-skim

mozzarella cheese

1. In a large skillet, cook beef and

garlic over medium heat until meat is

no longer pink; drain. Stir in the

tomatoes and spaghetti sauce; heat

through. Transfer to a large bowl.

2. In a small bowl, combine the

soup, eggs, cottage cheese and

Italian seasoning.

3. Return 1 cup meat sauce to the

skillet; spread evenly. Layer with

1 cup cottage cheese mixture,

One Skillet Lasagna

1½ cups meat sauce and half of the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until the noodles are tender.4. Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.PER SERVING 478 cal., 20 g fat (8 g sat.

fat), 128 mg chol., 1,552 mg sodium,


Busy FamilyFAVORITES Get a game plan for

dinners on nights when time is short. With this preview of our

Busy Family Favorites, you’ll find even more ways to get meals on

the table in a snap. Join the fuss-free dinnertime revolution!


Texas Tacos

BUSY

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1 pkg. (8 oz.) cream cheese, cubed 1 jar (4¹�₂ oz.) sliced mushrooms,

drained 1 cup heavy whipping cream ¹�₂ cup butter ¹�₄ tsp. garlic powder ³�₄ cup grated Parmesan cheese ¹�₂ cup shredded part-skim

mozzarella cheese ¹�₂ cup shredded Swiss cheese 2¹�₂ cups cubed cooked chickenTOPPING

¹�₃ cup seasoned bread crumbs 2 Tbsp. butter, melted 1 to 2 Tbsp. grated Parmesan

cheese

1. Cook fettuccine according to

package directions.

2. Meanwhile, in a large kettle,

combine the soup, cream cheese,

mushrooms, cream, butter and

garlic powder. Stir in cheeses; cook

and stir until melted. Add chicken;

heat through. Drain fettuccine; add

to the sauce.

3. Transfer to a shallow greased

2½-qt. baking dish. Combine

topping ingredients; sprinkle over

chicken mixture. Cover and bake at

350° for 25 minutes. Uncover; bake

5-10 minutes longer or until

golden brown.




Texas TacosI created this recipe by combining a bunch of ingredients that my kids like. I often keep the beef mixture warm in a slow cooker so the kids can quickly stuff it into taco shells after an afternoon of rigorous soccer practice.—SUSAN SCULLY MASON, OH


1¹�₂ lbs. lean ground beef (90% lean) 1 medium sweet red pepper, chopped 1 small onion, chopped 1 can (14¹�₂ oz.) diced tomatoes,

drained 1¹�₃ cups frozen corn, thawed 1 can (8 oz.) tomato sauce 2 Tbsp. chili powder ¹�₂ tsp. salt 1 pkg. (8.8 oz.) ready-to-serve brown

rice 20 taco shells

Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

1. In a Dutch oven, cook beef, red

pepper and onion over medium

heat 8-10 minutes or until beef is no

longer pink and vegetables are tender,

breaking up beef into crumbles. Drain.

2. Stir in tomatoes, corn, tomato

sauce, chili powder and salt; bring

to a boil. Add rice; heat through.

Serve in taco shells with toppings

of your choice.



carb., 3 g fiber, 17 g pro. Diabetic Exchanges: 2 starch, 2 lean meat.

Four-Cheese Chicken FettuccineAs a cattle rancher, my husband’s a big fan of beef. For him to comment on a poultry dish is rare, but he always tells me, “I love this casserole!” After first tasting it at a potluck, I now fix it for my family at least once or twice a month—and I’m asked to take it to most every get-together.—ROCHELLE BROWNLEE BIG TIMBER, MT

PREP: 20 MIN. • BAKE: 30 MIN. MAKES: 6-8 SERVINGS

8 oz. uncooked fettuccine 1 can (10³�₄ oz.) condensed cream

of mushroom soup, undiluted

Raspberry Angel CakeNot only is this a refreshing dessert, but it’s also virtually fat-free and has no cholesterol. Best of all, it’s a special and delicious treat that comes together easily.—SHERI ERICKSON MONTROSE, IA

PREP: 15 MIN. • BAKE: 45 MIN. + COOLING MAKES: 12 SERVINGS

1 pkg. (16 oz.) angel food cake mix ¹�₂ tsp. almond extract ¹�₂ tsp. vanilla extract 1 pkg. (.3 oz.) sugar-free raspberry

gelatin 1 pkg. (12 oz.) frozen unsweetened

raspberries, thawed 1 Tbsp. sugar

1. Prepare cake batter according to

package directions. Fold in extracts.

Spoon two-thirds of the batter into an

ungreased 10-in. tube pan. Add gelatin

powder to remaining batter; drop by

tablespoonfuls over batter in pan. Cut

through with a knife to swirl.

2. Bake according to the package

directions. Immediately invert pan

onto a wire rack; cool completely, about

1 hour. Carefully run a knife around

sides of pan to remove cake; slice.

3. Combine raspberries and sugar;

serve over cake slices.

PER SERVING 155 cal., trace fat (0 sat. fat),

0 chol., 224 mg sodium, 35 g carb., 1 g fiber,

4 g pro. Diabetic Exchange: 2 starch.

Four-Cheese Chicken

Fettuccine


comes out clean. Cool for 10 minutes

before removing from pan to a wire

rack to cool completely. Dust tops with

confectioners’ sugar. Store in the

refrigerator.




Peanut Butter-Filled Brownie Cupcakes


Apricot Beef Broccoli Stir-FryApricot slices give a burst of fruit flavor to my easy stir-fry creation. This is a simply delicious blending of broccoli, onion, cherry tomatoes and strips of beef.—SUSAN PAYNE CORNER BROOK, NL


1 can (15 oz.) apricot halves 2 Tbsp. cornstarch ³�₄ cup beef broth 2 Tbsp. reduced-sodium soy sauce 1¹�₂ lbs. beef top round or beef sirloin

steak, cut into thin strips 1 Tbsp. canola oil 2 cups fresh broccoli florets ¹�₂ cup chopped onion 1 cup cherry tomatoes

Hot cooked rice

1. Drain apricots, reserving ¼ cup

juice. Cut apricots in quarters and

set aside. In a small bowl, whisk the

cornstarch, broth, soy sauce and

reserved juice until smooth;

set aside.

2. In a large skillet or wok, stir-fry

beef in oil for 3 minutes. Add

broccoli and onion; stir-fry

2-3 minutes longer or until

vegetables are crisp-tender. Stir

sauce and add to the pan. Bring to

a boil; cook and stir for 2 minutes or

until thickened. Add tomatoes and

reserved apricots; cook until heated

through. Serve over rice.



carb., 2 g fiber, 28 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable,

1 fat.

BUSY

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COOK SMARTER!Taste of Home readers know how to

get dinner on the table without

breaking their backs. And now you

can, too! With 133 pages of recipes

from the country’s smartest home

cooks, Busy Family Favorites gets you

in and out of the kitchen in a flash—so

you can spend more time with the ones

you love. Get your copy on newstands

until June 10th ($9.99)!

Peanut Butter-Filled Brownie CupcakesI have made this outstandingly delicious recipe for years. These rich cupcakes are so decadent.—CAROL GILLESPIE CHAMBERSBURG, PA

PREP: 15 MIN. • BAKE: 15 MIN. + COOLING MAKES: 1 DOZEN

1 pkg. fudge brownie mix (8-in. square pan size)

¹�₂ cup miniature semisweet chocolate chips

¹�₃ cup creamy peanut butter 3 Tbsp. cream cheese, softened 1 egg ¹�₄ cup sugar

Confectioners’ sugar

1. Preheat oven to 350°. Prepare

brownie batter according to package

directions; stir in chocolate chips. For

filling, in a small bowl, beat peanut

butter, cream cheese, egg and sugar

until smooth.

2. Fill paper-lined muffin cups

one-third full with batter. Drop filling

by teaspoonfuls into the center of each

cupcake. Cover with remaining batter.

3. Bake 15-20 minutes or until a

toothpick inserted in brownie portion

Apricot Beef Stir-Fry

The Midwest

Morel Mushroom Ravioli Cheryl’s pick

page 54

“I love mushrooms, and the morel mushroom has an earthy, nutty and smoky flavor that adds a wonderful depth to this dish. Don’t forget to strain and save the soaking liquid

from the morels; use it in your sauce or save and freeze for a broth or soup.” —CHERYL COHEN

RECIPES AMERICA

ACROSS RA

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Sink your teeth into recipes from the greatest cooks in the country—home cooks just like you! Plus, go on a road trip with our Culinary Specialists and learn more about their favorites with this sneak peek at Recipes Across America.


Mud CakeIdeal for special occasions, this rich version of mud pie is a classic. —PRISCILLA PRESCOTT FOREST CITY, NC

PREP: 30 MIN. BAKE: 30 MIN. + COOLING MAKES: 6 SERVINGS

¹�₄ cup butter, softened ¹�₂ cup sugar 1 egg ¹�₂ tsp. vanilla extract ¹�₄ cup all-purpose flour 3 Tbsp. baking cocoa ¹�₄ tsp. salt 2 Tbsp. chopped pecansFROSTING

3 Tbsp. butter 1 Tbsp. plus 2 tsp. 2% milk

This sweet treat is a cinch to bake, but special enough to steal

the spotlight on any holiday dessert table.

Mud CakeMichelle’s pick

2 tsp. baking cocoa 1 cup confectioners’ sugar ¹�₈ tsp. vanilla extract ¹�₃ cup marshmallow creme 2 Tbsp. coarsely chopped pecans

1. Coat a 6-in. springform pan with

cooking spray and dust with flour;

set aside. In a small bowl, cream

butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans.2. Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.3. For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners’ sugar and vanilla.4. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 Tbsp. of frosting over creme; cut through with a knife to swirl. Cool completely.5. Carefully run a knife around edge of pan to loosen; remove

sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans.PER SERVING 416 cal., 21 g fat (10 g sat.



Morel Mushroom RavioliMy friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors, are invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It’s absolutely delicious.—KELLY KNOBLOCK EMMETT, ID

PREP: 35 MIN. • COOK: 5 MIN./BATCH MAKES: 4 SERVINGS

²�₃ oz. dried morel mushrooms ¹�₄ cup olive oil ¹�₂ cup finely chopped onion 2 cups coarsely chopped baby

portobello mushrooms 12 garlic cloves, minced 4 oz. reduced-fat cream cheese ¹�₃ cup shredded Asiago cheese ¹�₄ tsp. salt ¹�₄ tsp. pepper 48 wonton wrappers

The South

“Some people say this rich cake is so named

because it resembles the muddy banks of the mighty Mississippi River. No matter where the name comes from, this Mississippi girl loves Mississippi Mud Pie!” —MICHELLE ROBERTS

RA

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2 cups pasta sauce of your choice 2 Tbsp. shredded Parmesan

cheese 1 Tbsp. minced fresh Italian

parsley

1. Place mushrooms in a small bowl;

add warm water to cover. Soak for

30 minutes or until softened.

Remove mushrooms with a slotted

spoon; rinse and finely chop.

2. In a large skillet, heat oil over

medium-high heat. Add onion; cook

and stir 3-4 minutes or until tender.

Add fresh mushrooms, chopped

morels and garlic; cook 3-4 minutes

longer or until mushrooms are tender

and liquid is evaporated. Stir in cream

cheese, Asiago cheese, salt and pepper.

Remove from heat; cool.

3. Place 1 Tbsp. filling in center of each

of half of the wonton wrappers.

Moisten wrapper edges with water; top

with another wrapper. Press around

filling to remove air pockets and seal

edges. (Cover remaining wrappers with

a damp paper towel until ready to use.)

4. In a Dutch oven, bring water to a

boil. Add ravioli in batches. Reduce

heat; simmer gently 1-2 minutes or

until ravioli float and wrappers are

translucent. Remove with a slotted

spoon. Serve with sauce; sprinkle with

Parmesan cheese and parsley.

Pork Chops with Cherry SauceEnjoy the tempting flavor of this dish. The spice rub also works well on lamb or beef.—KENDRA DOSS COLORADO SPRINGS, CO


1 Tbsp. finely chopped shallot 1 tsp. olive oil 1 cup fresh or frozen pitted dark

sweet cherries, halved ¹�₃ cup ruby port wine 1 tsp. balsamic vinegar ¹�₈ tsp. saltPORK CHOPS

1 tsp. coriander seeds, crushed ³�₄ tsp. ground mustard ¹�₄ tsp. salt ¹�₄ tsp. pepper 2 bone-in pork loin chops

(7 oz. each) 2 tsp. olive oil

1. In a small saucepan, saute

shallot in oil until tender. Stir in

the cherries, wine, vinegar and

salt. Bring to a boil; cook until

liquid is reduced by half, about

10 minutes.

2. Meanwhile, in a small bowl,

combine the coriander, mustard,

salt and pepper; rub over chops.

In a large skillet, cook chops in oil

over medium heat for 4-5 minutes

on each side or until a thermometer

reads 145°. Serve with sauce.

PER SERVING 356 cal., 16 g fat (4 g

sat. fat), 86 mg chol., 509 mg sodium,


Diabetic Exchanges: 4 lean meat,

1½ fat, 1 fruit.

“For even more flavor, try cooking the pork chops first. Simply remove the chops from the pan, place them on a plate and cover with foil while making the sauce. Any brown bits or

drippings left from the chops will only add to the flavor of the sauce.” —KAREN DAVIS

The MidwestPork Chops with Cherry Suace

Karen’s pick


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Homemade PierogiesGuy’s pick

Blue Cheese ClubsDana’s pick

Homemade PierogiesPierogies are dumplings or tiny pies stuffed with a filling—often potatoes and cheese—and boiled, then cooked in butter. Our friends always ask us to bring them to potlucks.—DIANE GAWRYS MANCHESTER, TN

PREP: 1 HOUR + FREEZING COOK: 5 MIN./BATCH • MAKES: 18 SERVING

5 cups all-purpose flour 1 tsp. salt 1 cup water 3 eggs ¹�₂ cup butter, softenedFILLING

4 medium potatoes, peeled and cubed

2 medium onions, chopped 2 Tbsp. butter 5 oz. cream cheese, softened ¹�₂ tsp. salt ¹�₂ tsp. pepperADDITIONAL INGREDIENTS (FOR EACH

SERVING) ¹�₄ cup chopped onion 1 Tbsp. butter

Minced fresh parsley

1. In a food processor, combine flour

and salt; cover and pulse to blend.

Add water, eggs and butter; cover

and pulse until dough forms a ball,

adding an additional 1 to 2 Tbsp. of

Blue Cheese ClubsThese sandwiches look so elegant, but they’re really easy to make. They’re loaded with plenty of turkey, and the blue cheese spread offers a nice zip.—NANCY JO LEFFLER DEPAUW, IN


1 pkg. (3 oz.) cream cheese, softened

¹�₂ cup crumbled blue cheese 4 Tbsp. mayonnaise, divided 1 tsp. dried minced onion

Dash salt and pepperDash Worcestershire sauce

8 slices white bread, toasted 8 slices tomato 8 slices deli turkey 4 slices Swiss cheese 4 slices whole wheat bread,

toasted 8 bacon strips, cooked 4 lettuce leaves

1. In a small bowl, beat cream

cheese until smooth. Beat in the blue

cheese, 1 Tbsp. mayonnaise, onion,

salt, pepper and Worcestershire

sauce until blended.

2. Spread over four slices of white

bread; layer with tomato, turkey, Swiss

cheese, wheat bread, bacon and lettuce.

Spread remaining mayonnaise over

remaining white bread; place over

lettuce. Secure with toothpicks; cut

into triangles.


fat), 98 mg chol., 1,606 mg sodium, 41 g


water or flour if needed. Let rest,

covered, 15 to 30 minutes.

2. Place potatoes in a large saucepan

and cover with water. Bring to a boil.

Reduce heat; cover and simmer 10-15

minutes or until tender. Meanwhile, in

a large skillet, saute onions in butter

until tender; set aside.

3. Drain potatoes. Over very low heat,

stir potatoes for 1-2 minutes or until

steam has evaporated. Press through a

potato ricer or strainer into a large

bowl. Stir in cream cheese, salt, pepper

and onion mixture; set aside.

4. Divide dough into four parts. On a

lightly floured surface, roll one portion

of dough to ⅛-in. thickness; cut with a

floured 3-in. biscuit cutter. Place 2 tsp.

of filling in center of each circle.

Moisten edges with water; fold in half

and press edges to seal. Repeat with

remaining dough and filling.

5. Bring a Dutch oven of water to a

boil; add pierogies in batches. Reduce

heat to a gentle simmer; cook for 1-2

minutes or until pierogies float to the

top and are tender. Remove with a

slotted spoon. In a large skillet, saute

four pierogies and onion in butter until

pierogies are lightly browned and

heated through; sprinkle with parsley.





“If you boil potatoes for the filling, reserve the potato water for boiling the pierogies, which will give them some added flavor.” —GUY KLINZING


Blueberry SlumpMy mother-in-law used to make slump with wild blueberries and serve it warm with a pitcher of cream on the table. My husband and I have been eating it for over 65 years, but the recipe is even older!—ELEANORE EBELING BREWSTER, MN


3 cups fresh or frozen blueberries ¹�₂ cup sugar 1¹�₄ cups water 1 tsp. finely grated lemon peel 1 Tbsp. lemon juice 1 cup all-purpose flour 2 Tbsp. sugar 2 tsp. baking powder ¹�₂ tsp. salt 1 Tbsp. butter

Blueberry Slump

Eric’s pick

¹�₂ cup milkCream or whipped cream, optional

1. In a large heavy saucepan, combine

the blueberries, sugar, water, lemon

peel and juice; bring to a boil. Reduce

heat and simmer, uncovered, for

5 minutes.

2. Meanwhile, in a large bowl,

combine the flour, sugar, baking

powder and salt; cut in butter until

mixture resembles coarse crumbs.

Add milk quickly; stir until moistened.

3. Drop dough by spoonfuls onto

berries (makes six dumplings). Cover

and cook over low heat for 10 minutes.

Do not lift the lid while simmering.

Spoon dumplings into individual

serving bowls; top with sauce. Serve

warm with cream or whipped cream

if desired.

“I’ve found that you can save time by laying out

all of your sandwich items and making a bunch at once, rather than one at a time. Also, if you’re in a hurry, cooking the cream cheese in the microwave for about 10 seconds will soften it.” —DANA ELLIOTT

“It wasn’t until the late-19th century that these delightful dishes were considered desserts. Before then, it wouldn’t be unusual to find a fruit slump gracing an early American table as breakfast, a first course or even as a main dish. Go ahead and follow suit … I won’t tell!. ” —ERIC VILLEGAS

The Midwest


RA

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Rabanadas (Portuguese French Toast)I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust.—ANA PAULA CIOFFI HAYWARD, CA

PREP: 15 MIN. • COOK: 5 MIN./BATCH MAKES: 6 SERVINGS

1 cup sugar 2 Tbsp. ground cinnamon 4 eggs 2 cups 2% milk

Oil for frying 1 loaf (8 oz.) French bread, cut into

1-in. slices

1. In a small bowl, mix sugar and

cinnamon until blended. In a large

shallow dish, whisk eggs and milk.

Dip both sides of bread in egg

mixture, soaking lightly.

2. In an electric skillet, heat 1 in. of

oil to 350°. Working with a few slices

at a time, remove bread from egg

mixture, allowing excess to drain,

and fry 2-3 minutes on each side or

until golden brown. Drain on the

paper towels.

3. Dip warm rabanadas in

cinnamon-sugar to coat all sides.

Serve warm or at room temperature.

Tex-Mex Spinach SaldJamie’s pick

The West

“Jicama is a root vegetable that has a sweet and nutty

flavor. When purchasing jicama, look for firm tubers that feel heavy for their size. Cut up leftover jicama and serve with your favorite salad for a boost of vitamin C. ” —JAMIE DUNN

“For best results, let the bread dry out a bit and

become slightly stale. That way, it can better soak up the egg mixture.” —KRISTI LARSON

Tex-Mex Spinach SaladI’m new to jicama, a root vegetable that’s popular in Mexican and Southwestern cooking. It lends plenty of crunch to this no-fuss salad and blends well with the other zippy ingredients.—DEBORAH WILLIAMS PEORIA, AZ


1 pkg. (6 oz.) fresh baby spinach 4 medium tomatoes, chopped 1¹�₂ cups cubed peeled jicama ³�₄ cup shredded Mexican

cheese blend 1 medium sweet red pepper,

chopped 1 can (2¹�₄ oz.) sliced ripe olives,

drained ²�₃ cup chipotle ranch salad

dressing

In a salad bowl, combine the first

six ingredients. Serve with dressing.


fat), 10 mg chol., 244 mg sodium,


RabanadasKristi’s pick

“Nobody wants to serve a mushy potato salad. To ensure your spuds aren’t overcooked, fill a Dutch oven with two parts water and one part vinegar. Add

a dash of kosher salt and bring to a boil. Add the potatoes and gently simmer until tender, using a fork to test for doneness.. ” —MICHAEL BARNA

UNITED TASTES OF AMERICAPacked with more than 700 regional favorites from across the country, Recipes Across America is a must-have for home cooks coast to coast. Order your copy now at ShopTasteofHome.com ($24.99).

The Northeast

The Southwest

Authentic German Potato SaladThis recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ’50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift!—VIOLETTE KLEVORN WASHINGTON, MO

PREP: 30 MIN. + COOLING • COOK: 20 MIN. MAKES: 8 SERVINGS

3 lbs. medium red potatoes 5 bacon strips, diced 1 medium onion, chopped ¹�₄ cup all-purpose flour 2 tsp. salt ¹�₄ tsp. celery seed ¹�₄ tsp. pepper 1¹�₄ cups sugar 1 cup cider vinegar ³�₄ cup water 3 Tbsp. minced fresh parsley

1. Place potatoes in a Dutch oven; cover with water. Bring to a boil.

Authentic German Potato SaladMichael’s pick


Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.2. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 Tbsp. drippings. In the drippings, saute onion until tender.3. Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.4. Cut the potatoes into ¼-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.PER SERVING 349 cal., 8 g fat (3 g sat.




TAST

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Guacamole Mash-UpGrab the avocados and the chips and get to scoopin’ with these nifty techniques from Erin Puariea of our Cooking School. Oh, and they work like a charm on three awesome reader recipes.

Americans tackle 53.5 million pounds of guacamole every Super Bowl Sunday. That’s enough to cover a football field more than 20 feet deep. Dig into more fun factoids and tasty recipes in Absolutely Avocados by Gaby Dalkin, Houghton Mifflin Harcourt, $18.

Did you know??

—ERIN PUARIEA GENERAL MANAGER, TASTE OF HOME COOKING SCHOOL

cooking schoolTIPS

GOTTA HAVE GUAC

“When life gives you less-than-ripe avocados, here’s how to get them into a big bowl of guacamole ASAP. Place avocados in a paper bag with an apple or banana. Poke the bag a few times with a toothpick

or scissors and let ripen at room temperature for a day or two. The more fruit, the faster the results.”



EAT SMART FAST FIXThree-Pepper Guacamole

If you’re serious about guacamole, use a molcajete. The lava stone makes a big difference in the pepper paste.

—LAURA LEVY LYONS, CO

START TO FINISH: 25 MIN. MAKES: 4 CUPS

3 Tbsp. plus ¹�₄ cup minced fresh cilantro, divided

4 Tbsp. finely chopped onion, divided

3 Tbsp. minced seeded jalapeno pepper

1 Tbsp. minced seeded serrano pepper

2 to 3 tsp. chopped chipotle pepper in adobo sauce

3 garlic cloves, minced ¹�₂ tsp. salt 4 medium ripe avocados,

peeled and cubed ¹�₃ cup finely chopped tomatoes

Tortilla chips

In a large bowl, combine 3 Tbsp.

cilantro, 2 Tbsp. onion, peppers,

garlic and salt; mash together with

a fork. Stir in avocados; fold in

tomatoes and remaining cilantro

and onion. Serve with chips.

NOTE Wear disposable gloves when cutting hot peppers.PER (1 / 4 CUP) SERVING 76 cal., 7 g fat (1 g sat. fat), 0 chol., 82 mg sodium, 4 g carb., 3 g fiber, 1 g pro. Diabetic Exchange: 1½ fat.

EAT SMART FAST FIXChunky Mango GuacamoleTo serve a crowd, double this recipe. You can prep the other veggies ahead, but add avocado just before serving. —DIANA NIENBERG MCCOMB, OH


3 medium ripe avocados, peeled and chopped

1 large mango, peeled and chopped

1 large tomato, chopped 1 small red onion, chopped ¹�₄ cup chopped fresh cilantro 3 Tbsp. lime juice 1 tsp. salt

Assorted fresh vegetables and tortilla chips

In a large bowl, combine avocados,

mango, tomato, onion and cilantro;

stir in lime juice and salt. Serve

with vegetables and chips.

PER (1 / 4 CUP) SERVING 67 cal., 5 g fat (1 g sat. fat), 0 chol., 151 mg sodium, 6 g carb., 3 g fiber, 1 g pro. Diabetic Exchanges: 1 fat, ½ starch.

EAT SMART FAST FIXHomemade GuacamoleMy daughters call my guacamole “five-finger,” to remember it’s made with just five ingredients—avocado, onion, cilantro, lime juice and salt. —NANETTE HILTON LAS VEGAS, NV


3 medium ripe avocados, peeled and cubed

¹�₄ cup finely chopped onion ¹�₄ cup minced fresh cilantro 2 Tbsp. lime juice ¹�₈ tsp. salt

Tortilla chips

In a bowl, mash avocados with a

fork. Stir in onion, cilantro, lime

juice and salt. Serve with chips.

PER (1 / 4 CUP) SERVING 111 cal., 10 g fat (1 g sat. fat), 0 chol., 43 mg sodium, 6 g carb., 5 g fiber, 1 g pro. Diabetic Exchanges: 2 fat, ½ starch.

Fiesta Fixings Hey, sports fans (snack fans, too)! Get these game-changers on your grocery list: crispy, authentic Donkey Chips, donkeychips.com, $4; Jose Cuervo’s Original Margarita Mix (psst: It’s a Taste of Home Facebook-fan favorite), $5; and 100-calorie Wholly Guacamole Minis, $5.

GET MORE! Guac ’n’ roll with readers’ favorite recipes at tasteofhome.com/guacamole.

TAST

E O

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OM

ESLICE ’ EM

You sure can mash your guac ahead. To keep the dip nice and green, just cover it with a little water. The extra layer shields it from oxygen and banishes browning. • In an airtight container, use a spoon to flatten the surface of

your guacamole and remove any air pockets. • Gently pour in about a half inch of water to cover guacamole. • Refrigerate, covered, up to two days. To serve, carefully pour

off water and stir guacamole.

KE E P IT G RE E N

Twist to separate.

2

Pull out the seed.

3

1Cut into the ripe avocado stem to

stern until you hit the seed. Repeat to cut the ’cado into quarters.

Place a spoon over

mashed guacamole before

pouring to make sure the

water stays on top.

Pull the skin back like a banana peel. Pretty cool, huh? Slice as you like.

4

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from kitchens just like yours.

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Cappuccino Cinnamon RollsDistinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they’re still warm—they won’t last long! —SHERRI COX LUCASVILLE, OH

PREP: 45 MIN. + RISING • BAKE: 25 MIN. MAKES: 1 DOZEN

1 pkg. (¹�₄ oz.) active dry yeast 1 cup warm water (110° to 115°) ³�₄ cup warm milk (110° to 115°) ¹�₂ cup warm buttermilk

(110° to 115°) 3 Tbsp. sugar 2 Tbsp. butter, softened 1¹�₄ tsp. salt 5¹�₂ to 6 cups all-purpose flourFILLING ¹�₄ cup butter, melted 1 cup packed brown sugar 4 tsp. instant coffee granules 2 tsp. ground cinnamonICING 1¹�₂ cups confectioners’ sugar 2 Tbsp. butter, softened 1 to 2 Tbsp. milk 2 tsp. cappuccino mix ¹�₂ tsp. vanilla extract

1. In a large bowl, dissolve yeast in

warm water. Add the warm milk,

buttermilk, sugar, butter, salt and

4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. 3. Punch dough down; turn onto a floured surface. Roll into an 18-in. x 12-in. rectangle; brush with butter. Combine the brown sugar, coffee granules and cinnamon; sprinkle over dough to within ½ in. of edges. 4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. 5. Bake at 350° for 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm. PER SERVING 1 roll equals 436 cal., 9 g

fat (5 g sat. fat), 22 mg chol., 328 mg

sodium, 82 g carb., 2 g fiber, 7 g pro.

Keeping a well-stocked pantryHave these basic ingredients on hand to make mealtime planning a breeze!

SPICES & SEASONINGS Garlic Powder Onion PowderPowdered Ginger Curry PowderCayenne Pepper BasilOregano ThymeRosemary Red Pepper FlakesChili Powder Ground CinnamonGround Nutmeg PaprikaSage Parsley

PASTA & GRAINSOatmeal RiceSpaghetti & Other Pasta

BAKING INGREDIENTSBaking Powder Baking SodaCornstarch White FlourWhole Wheat Flour Unsweetened CocoaWhite Sugar Brown SugarYeast Vanilla Extract

CONDIMENTSHoney Tabasco SauceSoy Sauce KetchupMayonnaise Vegetable OilCanola Oil Olive OilCooking Oil Spray Apple Cider VinegarRed Wine Vinegar MustardWorcestershire Sauce

FRESH PRODUCEOnions GarlicPotatoes

IN THE REFRIGERATORCheddar Cheese EggsMilk or Soymilk Sour CreamButter

IN THE FREEZERCooked Beans Cooked RiceChicken Breast Cheese (for baking)Hamburger Other Meats

CUPBOARDCanned Tuna Lemon JuiceTomato Sauce Tomato PasteCream Soups RaisinsCanned Diced TomatoesChicken Broth, Bouillon, or BaseBeef Broth, Bouillon, or Base

Pulling Some StringsFloss finds a home in the kitchen!

Did you know that your dental floss has more than one use? Here are some new ways your floss can pull double duty!• TRUSS (OR TIE) those big roasts to ensure nice, even cooking. And if you’re out of kitchen string, floss will work in a pinch! Just avoid the minty kind.• UNSTICK COOKIES from the baking sheet. Instead of serving crumbled cookies, shimmy a bit of floss under each cookie and slide it neatly between the cookie and the pan.

• CREATE A SLICE in foods such as soft cheeses and dough. Slide the floss underneath to where you want the slice to be and crisscross the floss around the outside. It will come out picture-perfect every time! Try this technique on cinnamon rolls like these.

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“I’ve been making this for the family for years. It’s both simple and indulgent enough to make it a go-to recipe.” —ANNE MILLER GREENFIELD, WI

DIY FETTUCCINE

Cutting your own fettuccine is easy—and pretty fun to do! First, divide your large ball of pasta dough into six wedges—like a pie.

1

Shape into balls. Cover with plastic wrap and let rest for 30 minutes.

2

Roll each ball into a 10x8-in. rectangle, dusting lightly with flour as you go.

3

Roll up jelly-roll style.

4

Cut into ¹(₄-in.-wide strips. Cook in boiling water 1-3 minutes.

5 1 roll = 32 strips (1 serving)

COV

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ECIP

E

Lemon-Garlic Cream Fettuccine


3 tsp. grated lemon peel 2 tsp. minced fresh parsley 2 garlic cloves, minced 8 oz. uncooked fettuccineSAUCE

¹�₄ cup butter 1 small onion, chopped 2 garlic cloves, minced 1 tsp. grated lemon peel ¹�₂ cup heavy whipping cream ¹�₄ tsp. salt ¹�₈ tsp. pepper

4 oz. cream cheese, cubed 2 Tbsp. lemon juice 2 plum tomatoes, chopped 2 tsp. minced fresh parsley

Grated Parmesan cheese, optional

1. In a small bowl, mix lemon peel,

parsley and garlic. Cook fettuccine

according to package directions; drain.

2. For sauce, in a large skillet, heat

butter over medium-high heat. Add

onion; cook and stir 2-3 minutes or

until tender. Add garlic and lemon

peel; cook 1 minute longer. Stir in

cream, salt and pepper. Whisk in

cream cheese until melted. Remove

from heat; cool slightly. Stir in

lemon juice.

3. Add pasta, tomatoes and parsley

to skillet; toss to combine. Serve

immediately with lemon peel mixture

and, if desired, Parmesan cheese.


To Consumer: Offer good only on product(s) indicated, limited to onecoupon per purchase. To Retailer: Johnsonville Sausage will redeem thiscoupon for face value plus 8¢ handling, if submitted in compliance withJohnsonville’s printed redemption policy. Cash value 1/20 of 1¢. Mailcoupons to: Johnsonville Sausage, CMS Dept. 77782, 1 Fawcett Drive,Del Rio, TX 78840. © 2014 Johnsonville Sausage

ONE PACKAGE, ANY FLAVORJOHNSONVILLE®

FRESH ITALIAN SAUSAGE!

MFR COUPON EXPIRES: 09/30/14

SAVE $1EDITORIAL

EDITOR-IN-CHIEF Catherine Cassidy

CREATIVE DIRECTOR Howard GreenbergEDITORIAL OPERATIONS DIRECTOR Kerri BallietASSOCIATE CREATIVE DIRECTOR Erin Burns

CONTRIBUTING EDITOR Timothy McCormick LAYOUT DESIGNER Holly PatchCOPY CHIEF Deb Warlaumont MulveyCOPY EDITOR Mary C. HansonCONTENT OPERATIONS MANAGER Colleen KingCONTENT OPERATIONS ASSISTANT Shannon StroudEDITORIAL PRODUCTION MANAGER Dena Ahlers EXECUTIVE ASSISTANT Marie Brannon

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BUSINESSVICE PRESIDENT, CHIEF SALES OFFICER Mark S. Josephson VICE PRESIDENT, BUSINESS DEVELOPMENT & MARKETING Alain BegunEASTERN ADVERTISING DIRECTOR Donna LindskogEASTERN ACCOUNT MANAGERS Kari Nestor, Casey Witwicki MIDWEST & WESTERN ADVERTISING DIRECTOR Jackie FallonMIDWEST ACCOUNT MANAGER Lorna PhillipsWEST COAST ACCOUNT MANAGER Deborah MasonSOUTHWESTERN ACCOUNT REPRESENTATIVE Summer NilssonDIRECT RESPONSE ADVERTISING Katherine Zito, David Geller AssociatesSALES ASSISTANTS Kimberly Fea, Kathy West, TC Cathey, Haley DoranSENIOR PRODUCTION MANAGER Kristine JacobsonPRODUCTION COORDINATOR Ester RobardsBUSINESS MANAGER Allison Orlovsky

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APPETIZERS & SNACKSChunky Mango Guacamole 61Crab Deviled Eggs 23Homemade Guacamole 61Mexican Tortilla Roll-Ups 35Minced Chicken & Mushrooms

with Lettuce Cups 42Mushroom Pine Nut

Pinwheels 42Three-Pepper Guacamole 61

BREADSCappuccino Cinnamon

Rolls 63

BREAKFAST & BRUNCHBacon Potato Waffles 11Blarney Breakfast Bake 22BLT Egg Bake 25Easter Meringue Cups 22Italian Brunch Torte 9Mixed Berry French Toast

Bake 45Mushroom Breakfast Pizza 43Orange-Cinnamon French

Toast 25Potato Ham Omelet Pie 37Rabanadas (Portuguese

French Toast) 58Spicy Egg Bake 23

DESSERTSAlmond Torte 12Blueberry Slump 57Cherry Chocolate Parfaits 46Chocolate Cannoli 8Italian Coconut Cream

Cake 37Lava Chocolate Cakes 48Layered Mocha

Cheesecake 24Maple Nut Coffee Cake 14Mud Cake 54Peanut Butter-Filled Brownie

Cupcakes 52Popcorn Cake 35Raspberry Angel Cake 51Surprise Monkey Bread 35Tiramisu Parfaits 46

MAIN DISHESApricot Beef Broccoli

Stir-Fry 52Baked Cannelloni 10Beautiful Baked Ziti 28Blue Cheese Clubs 56Cedar Plank Grilled

Salmon 34

Chickaritos 16Chicken Lasagna Rolls 34Creamy Pesto Penne with

Vegetable Ribbons 36Four-Cheese Chicken

Fettuccine 51Grilled Caprese Portobello 40Grilled Mushroom &

Chickpea Wrap with Basil 41Homemade Pierogies 56Italian BLTs 49Italian Sausage Lasagna 30Italian Sausage Rigatoni 28Johnsonville® Classic

Meatballs and Spaghetti 31Johnsonville® Sausage

Balls 31Lemon-Garlic Cream

Fettuccine 64Maple & Blue Cheese Steak 48Meatball Stuffed

Mushrooms 42Morel Mushroom Ravioli 55Mushroom Meatball

Parmigiana Sandwiches 51Mushroom Orzo with Parsley,

Lemon Zest and Olive Oil 41Mushroom, Potato & Chorizo

Tacos 40Mushroom Risotto with

Bacon and Peas 41One Skillet Lasagna 49Plum-Glazed Roast

Chicken 12Pork Chops with Cherry

Sauce 54Sausage & Vegetable

Risotto 29Shells with Italian Sausage

and Ricotta Stuffing 28Southwestern Steak & Bread

Salad 17Sweet Onion BBQ Burgers 24Texas Tacos 51Tex-Mex Spinach Salad 58Tuscan Pork Roast 45

SIDE DISHESAuthentic German Potato

Salad 59Balsamic Green Bean Salad 48Colorful Roasted Veggies 45

SOUPS, STEWS & CHILIChiliville Chili 30Corn and Potato Chowder

with Mild Italian Sausage 30

RECI

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DEX

11

34

52

Bacon Potato Waffles

Cedar Plank Grilled Salmon

Peanut Butter-Filled Brownie Cupcakes66 tasteofhome.com/cooking-school spring 2014

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