the 2013 taste of home cooking school

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Everyone gets a gift bag!Thursday, October 24th • Gwinnett CenterDoors open at 4 p.m. for the Vendor Show

Cooking Show begins at 7 p.m.

TasteofHome.com/CookingSchoolFOLLOW US: cookingschoolblog.com

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Meetpeople like youwho love to cook

• TASTE OF HOME • Sunday, October 20, 2013 • Gwinnett Daily Post • gwinnet tdai lypost .com

Michelle is originally from Eddiceton, Mississippi, where she says there are two stoplights in the entire county. “And, I wouldn’t have it any other way!” she adds with a smile. Michelle started cooking at the early age of 6, learning the basics with her easy bake oven. When asked how she developed her passion for cooking, Red replies – “I’m southern, it’s in my blood!” She fondly remembers her grandmother’s (mamaw’s) baking – including favorites such as banana pudding, homemade yeast rolls, and

peanut butter cake. To this day, tomato gravy with biscuits and her mama’s chicken and egg noodles hold special memories. It’s this passion for cooking that led Michelle to earn a Bachelor of Science degree in Culinary Arts from the Mississippi University for Women. From there she worked in the restaurant industry and had an internship with a popular national magazine. When asked what she enjoys about conducting Cooking School shows, Michelle replies, “I look

forward to being onstage. Plus, I have friends in all of the towns I visit, so I look forward to seeing everybody!” Each Taste of Home Cooking School show is live, so Michelle says you never know quite what to expect. “I think one of the funniest things that ever happened to me onstage is when my emcee brought out a puppet during a recipe and he spoke with a Spanish accent. I lost control!” When she’s not busy putting on shows, Michelle can be found at home near Birmingham, Alabama.

Meet Taste of Home Culinary Specialist Michelle “Red” Roberts!

gwinnet tdai lypost .com • Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME •

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From pancakes to sweet treats to savory meals, America’s favorite pancake and baking mix continues to deliver the great taste, ease and versatility that gives families the power to create. Since 1931, Bisquick has been a “wow maker” of pancakes and assisting in putting smiles on family’s faces. Today, moms, dads and kids are expanding their horizons and embracing the chaos and fun in the kitchen, making everything from chicken strips to pizzas to fruit-flavored shortcakes with a twist.

Did you know? Bisquick was originally

intended as a biscuit mix. However, since its introduction, the Betty Crocker Kitchens developed recipes for other baking occasions such as meat pies, coffee breads, pancakes, nutbreads, shortcakes, dumplings, cookies, waffles, velvet crumb cakes, muffins, cobblers, and many others. Recipes for these were printed on the package. It was advertised as a variety baking mix and for a period of years was advertised with the slogan, “a world of baking in a box.”Today, that power to create is still in the yellow box, providing a world of baking adventures

that are “doable” for the entire family. Start the morning with pancakes and end the day with Impossibly Easy Mini Chicken Pot Pies filled with peas and carrots – a delightful dinner made using Original Bisquick mix. You will certainly create a “wow” moment with this, putting a spark in your family’s eyes and joy on their faces. For more recipe ideas and tips, visit www.bisquick.com.

Wow Moments with Bisquick® The power to create is in the yellow box!

Impossibly Easy Mini Chicken Pot Pies

Prep time: 20 minutes

Start to fi nish: 60 minutes

Yield: 6 Servings

Ingredients for Chicken Mixture

1 tablespoon vegetable oil

1 lb. boneless skinless chicken breasts, cut into

bite-size pieces 1 medium onion, chopped (1/2 cup)

1/2 cup chicken broth

1 cup frozen peas and carrots

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground thyme

1 cup shredded Cheddar cheese (4 oz.)

Ingredients for Baking Mixture

1/2 cup Original Bisquick® mix

1/2 cup milk 2 eggs

Directions1. Heat oven to 375°F. Spray 12 regular-size muffi n cups with

cooking spray. 2. In 10-inch nonstick skillet, heat oil over medium-high heat.

Cook chicken in oil 5 to 7 minutes, stirring occasionally, until

chicken is no longer pink in center. Add onion and chicken

broth; heat to simmering. Add frozen vegetables and season-

ings. Heat until hot, stirring occasionally until almost all liquid

is absorbed. Cool 5 minutes; stir in cheese.

3. In medium bowl, stir baking mixture ingredients with

whisk or fork until blended. Spoon 1 scant tablespoon baking

mixture into each muffi n cup. Top with about 1/4 cup chicken

mixture. Spoon 1 tablespoon baking mixture onto chicken

mixture in each muffi n cup.

4. Bake 25 to 30 minutes or until toothpick inserted in center

comes out clean. Cool 5 minutes. With thin knife, loosen sides

of pies from pan; remove from pan and place top sides up on

cooling rack. Cool 10 minutes longer, and serve.

Recipe courtesy Bisquick®


Foodies and cost conscious consumers are thrilled to learn of the launch of Dorot, a line of fresh culinary herbs that are chopped and quickly frozen in convenient pre-portioned ice cube trays. Now available all over the U.S, Dorot brings the benefits of farm-fresh herbs without the hassle, expense and short shelf life of fresh produce. A shower of fresh herbs auto-matically perks up any meal and now they are easier than ever to include on the daily menu. Even if unexpected guests come by and there’s no time to run to the store, Dorot is on hand to help make spontaneous cooking great. Dor-ot’s slim trays fit easily in a cramped freezer and can last up

to 24 months so fresh herbs are within reach at all times. Not only is Dorot convenient, but it’s time-saving as well. Avoid cutting, chopping and crushing; just pop a cube (no defrosting needed) and add your favorite herb to a soup, stir-fry or dip. Waste-conscious cooks who fret about buying unnecessarily large quantities when they just need a small amount will appreci-ate the perfect portion size. Plus, Dorot keeps kitchens clean as well, since there are no dirty knives or cutting boards to wash – and no more garlic fingers! In addition to convenience, Dorot is an affordable option in these economically challenging

times. With Dorot’s long-lasting shelf life and a suggested retail price of approximately $2-$3, each herb works out to only 25 cents a month. Healthy minded consumers will be pleased to note that Dorot is all natural (free from preservatives, residues of pesticides, cholesterol, saturated fats, and food coloring), NON GMO and gluten-free. For maximum results with minimal effort, Dorot is the answer. Flavors include Crushed Garlic, Crushed Ginger, Chopped Basil, Cilantro, Parsley, Chili, Onion and Dill. Dorot Fresh Herbs can be found in many grocery stores. More informa-tion is available at www.mydorot.com or on Facebook MYDOROT.

Stop Chopping & Pop In FlavorDorot launches perfect portion size, pre-chopped herbs

The Perfect Guacamole

Serve with chips or vegetable sticks.

Ingredients2 large ripe avocados

4 tbsp soft cream cheese

3 tsp lemon juice3 Dorot Garlic cubes

2 Dorot Cilantro cubes

1 Dorot Parsley Cube

Salt & pepper

Preparation:1. Peel & puree the avocado.

2. Add the cream cheese, lemon juice & Dorot herb cubes and mix

thoroughly.3. Season to taste.

Recipe courtesy Dorot


Eggs are commonly found on grocery lists across America, however not all eggs are nutri-tionally equal. This fall, Eggland’s Best is teaming up with Taste of Home Cooking Schools to show everyday cooks why their grocery lists should read “Eggland’s Best eggs.” To ensure their eggs pro-vide better nutrition, Eggland’s Best uses a unique hen feed that is all-natural and all-vege-tarian. When compared to ordinary eggs, Eggland’s Best eggs contain more important

nutrients such as 10 times more vitamin E, twice as much vitamin D and omega-3’s, and 38 percent more lutein. In addition to producing a nutritionally superior egg, Eggland’s Best provides at-home chefs the opportunity to cook with farm-fresh eggs that consistently deliver on taste and performance. In fact, Eggland’s Best has received numerous awards over the years including this year’s Pre-vention magazine’s “100 Clean-est Packaged Food Awards” and

KIWI magazine’s “2013 Best Kid Breakfast Food Award.” Eggland’s Best eggs are certified as Kosher and are available in large, extra large, and jumbo sizes. In addition to white and brown varieties, you can find Eggland’s Best eggs in cage free, organic, hard-cooked and peeled, and liquid egg whites varieties. Looking for a recipe to fall in love with this fall? Try this Sweet Potato & Turkey Frittata recipe courtesy of Eggland’s Best.

Sweet Potato & Turkey Frittata

Yield: 6 servings

Ingredients

6 Eggland’s Best eggs (large)

1/4 cup skim milk

1 cup sweet potatoes, mashed or cubed, already cooked

1 cup turkey breast, shredded

1/2 cup mozzarella cheese, part skim

1 teaspoon salt

1 teaspoon pepper

Nonstick cooking spray

Preparation1. In a medium bowl, blend the eggs, salt, pepper, and skim

milk and beat until eggs are fl uffy. Stir in cheese and set aside.

2. Spray a large, oven-proof skillet with nonstick cooking spray

and heat over medium-high heat. Add potatoes and turkey in

the skillet, stirring until just warm.

3. Pour eggs over potato and turkey mixture, stirring until eggs

just begin to set on the bottom, but are slightly uncooked

on top.4. Turn on oven broiler, and place pan in oven. Cook for 3-4

minutes or until eggs are completely set and top of frittata is

lightly golden brown.

5. Cool for 5 minutes before serving.

Recipe courtesy Eggland’s Best

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Bring in your non-perishable food items to enter the raffle for an iPad3

Taste of Home Cooking School announces Cooks Who Care!

The Taste of Home Cooking School and Holtkamp Heating & Air Conditioning, Inc. are proud to announce Cooks Who Care as part of this season’s cooking show. Created by Taste of Home, Cooks Who Care is a pro-social effort to celebrate acts of caring by home cooks and communities across the country. Introduced as a magazine feature in October 2007, Cooks Who Care unites com-passionate, real people across the country, who give back through food. Their stories of kindness are shared in print and online at www.tasteofhome.com.

The Taste of Home Cooking School invites you to join in this effort by bringing non-perishable food items to the show on October 24. All items will be donated to food banks in Gwinnett County and bene-fit those in need throughout the commu-nity. “This is a great way to use a passion for food to help others. We’re really excited to add this element to the show,” says Michelle Roberts. Taste of Home Cooks Who Care has fea-tured people across the country aiding those around them through their love for cooking. From stories of sending cookies to the troops to meals for the homeless and bakes sales to help children in Africa, the ways to make a difference are endless. “It’s so fun to see people at shows across the country bringing food items to donate,” adds culinary specialist Michelle Roberts, “It really touches my heart to see people caring enough to help out their communi-ty.” To learn more about Cooks Who Care and to share your story of giving back, visit www.tasteofhome.com.


Just as schedules fill with football games, apple picking and Halloween parties, the fall season gives us so many reasons to make delicious treats. Surprise and delight friends and family mem-bers with these fall baking ideas from the Jif® test kitchen made with new Jif Hazelnut Spreads. The delicious, creamy choco-late and mocha cappucci-no flavored hazelnut spreads make your favorite fall treats like apples, pop-corn and candy event more delicious. Here are a few more ways to give your favorite snack or dessert a hazelnut twist:•Nutty Chocolate Candy

Bars: Make your own candy treats for your favor-ite ghosts and goblins. Enjoy both sweet and salty without having to just choose one. • Spiced Chocolate Candy Popcorn: Add a chocolate hazelnut twist to your next movie night. Try adding a little cinnamon, cayenne pepper and salt to spice it up.• Chocolate Hazelnut Apple Rings: Here’s another rea-son to go apple picking: try spreading Jif Chocolate Flavored Hazelnut Spread on sliced apple rings and top with granola. •Brownie Cupcakes with Hazelnut Butter Cream: Score big with chocolate

lovers at the next game day. This treat has three dessert favorites all in one bite – brownie, cupcake, and chocolate flavored hazelnut spread.• Chocolate Hazelnut Sand-wich Cookies: Take your cookies to a new level by spreading a layer of Jif Hazelnut Spread between them. Jif Chocolate Flavored Hazelnut Spread and Jif Mocha Cappuccino Fla-vored Hazelnut Spread are both available where you buy groceries. For more information, tips, and reci-pes, visit www.jif.com/hazelnut. Join the Jif com-munity on Facebook at www.Facebook.com/Jif.

Spread The Love This Fall With Hazelnut Spread Treats From Jif®

Chocolate Hazelnut Candy Bars

Ingredients:

1 1/4 cups chocolate graham cracker crumbs

1 cup powdered sugar

3/4 cup Jif® Chocolate Flavored Hazelnut Spread

Or 3/4 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

1/2 cup butter, melted

1 cup white baking chips

1/2 cup Jif® Extra Crunchy Peanut Butter

1/2 cup dry roasted peanuts

1/4 cup mini semi-sweet chocolate chips

Preparation:

1. LINE a 9-inch square pan with aluminum foil, extending

over edges of pan. Combine graham cracker crumbs,

powdered sugar, chocolate hazelnut spread and melted

butter in a medium bowl. Press evenly into bottom of

prepared pan.

2. MICROWAVE white baking chips and peanut butter in

microwave-safe bowl on HIGH for 30 seconds. Stir. Heat

an additional 20 to 30 seconds, or until white chips are

completely melted. Stir. Spread evenly over graham mixture.

3. SPRINKLE peanuts and mini chocolate chips evenly over

peanut butter mixture. Chill 1 hour or until firm. Remove

from pan by lifting edges of foil. Cut into 2 x 1-inch bars.

Recipe courtesy Jif®


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As fall and winter approach, “comfort foods” become something families seek when looking for that next hearty meal. With this in mind, Johnsonville Sausage is team-ing up with the Taste of Home Cooking Schools to introduce fans to other protein solutions that will enhance a comforting classic meal – lasagna. Johnsonville will bring one of its 5-star lasagna recipes to cooking enthusiasts, introduc-ing its Italian sausage as a better meat source to enhance flavor. Lasagna – with its alternat-ing layers of pasta, cheese,

sauce, meat and/or vegetables – is most flavorful with Italian sausage, says one Johnsonville recipe reviewer. “This recipe is very flavorful and even as a first-time lasagna maker, it came out perfectly. I found it very easy and simple to follow. The sausage in place of ground beef makes all the difference. This is definitely a keeper.” Johnsonville Italian Sau-sage – available in three flavors such as sweet, made with basil; hot, made with crushed red pepper; or mild, a more tradi-tional version – is a flexible protein source that boosts fla-

vor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian sausage delivers the flavor all on its own. Made with only premium cuts of pork and a perfect blend of spices, Johnsonville Italian Sausage brings the level of qual-ity confident cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the flavor in a lasagna recipe or adding some kick to traditional sau-sage stuffing at the holidays, Johnsonville Italian Sausage is a great solution.

Johnsonville Sausage And Taste Of Home Enhance Flavor To Comfort Food

Johnsonville Italian Sausage Lasagna

Start to Finish: 45 min

Yield: 6-8 servings

Ingredients:12 lasagna noodles, uncooked2 tablespoons olive oil

1 package (16 oz.) JOHNSONVILLE® Italian Ground Sausage (your choice of

Sweet, Hot or Mild)

1 medium onion

2 cloves garlic, chopped

1 jar (24 oz.) marinara sauce

4 cups ricotta cheese

1 large egg½ cup grated parmesan cheese

2 cups fresh spinach, lightly packed and chopped

2 cups mozzarella cheese, shredded

1 teaspoon dried oregano

Directions:1. Preheat oven to 350°F

2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain,

lightly oil and set aside.

3. In a medium saucepan, sauté the sausage in olive oil, crumbling with a wooden

spoon, until no longer pink.

4. Add onion and garlic, and continue sautéing for another four minutes until the

sausage is cooked through.

5. Add marinara sauce to the sausage mixture and set aside.

6. In a medium bowl, blend ricotta cheese, egg, ¼ cup of the grated parmesan

cheese and the chopped spinach; set aside. Coat a 9x13 inch baking dish with

olive oil and spread 1 cup of the sauce mixture on the bottom.

7. Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the

noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella

cheese over this. Repeat this process three more times, starting with the noodles

and fi nish with the remaining ¼ cup of grated parmesan cheese. Sprinkle with

oregano. 8. Bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

Recipe courtesy Johnsonville®


Physicians Mutual announces it will team up with Taste of Home Cooking Schools to bring simple and satisfying recipes to the dinner table throughout the fall. Physicians Mutual believes it’s the good food, good conversation and good company that make dinners so special. Creating great family moments can be just that simple and it all happens right at life’s centerpiece: the kitchen table. For Physicians Mutu-al customers, employees and agents, the kitchen table is life’s center-

piece. It’s where meals are served, laughter is shared, homework is done and unforgettable conversations take place. It’s where families make their best memo-ries. “We’re thrilled to have Physicians Mutual part-ner with us and share recipes from their Physi-cians Mutual family cook-book,” said Erin Puariea, General Manager of Taste of Home Cook-ing School. “It’s great to see their love for cooking and the importance

of spending time around the kitchen table with family.” Physicians Mutual has a 97% customer sat-isfaction rating* and the recipes from the Physi-cians Mutual family cookbook will satisfy those that mean the most to you – your fam-ily. This simple dish is sure to bring everyone to the table for good food and conversation. Enchiladas

Ingredients1 pound ground beef

1 package taco seasoning mix

2 cups chopped canned tomatoes

1 package fl our tortillas

1 can jalapeno peppers, diced

Cheddar cheese, to taste

1 can enchilada sauce

Preparation1. Brown ground beef in a large skillet. Add taco sea-

soning and tomatoes. Spoon beef mixture into a tortilla,

add a few diced jalapeno peppers and some cheese,

roll up and place in glass 9-in. x 13-in baking dish.

Repeat until all shells are fi lled. Cover with enchilada

sauce and top with cheese.

2. Bake at 375° for about 30 minutes or until cheese

is melted. Recipe courtesy Physicians Mutual

Physicians Mutual Brings Simplicity to the Dinner Table


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ShopTasteofHome.com Offers Free Shipping And Handling On New Taste Of Home Cookbook, Recipes Across America

New Cookbook Delivers Definitive Collection of Regional Recipes and Local Flavors from Home Cooks Coast-to-Coast Taste of Home offers cooks across the country the ultimate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com. Each item on the site is carefully hand-selected by the Taste of Home team with the goal of encourag-ing creativity in the kitchens of the world’s largest community of home cooks. ShopTasteofHome.com is a one-stop resource for all things Taste of Home, whether cooks are looking for issues of the brand’s magazines or the massive collec-tion of cookbooks ranging from simple-to-create appetizers to family-friendly main dishes to show-stopping desserts. Each of the books on the site offers reader-submitted, test-kitchen approved recipes, tips and stories, as well as the inspiring

food photography that Taste of Home fans have come to know and love. ShopTasteof-Home.com also features a carefully curat-ed selection of novel, useful and creative kitchen tools and gadgets that make cook-ing and baking more efficient. The site offers a 100% satisfaction guarantee; if customers are disappointed with their purchases, they may return the items at any time, no questions asked. Shoppers are encouraged to watch for special online sales and promotions that make Taste of Home cookbooks and special recipe col-lections even more affordable. “At Taste of Home, we know that today’s home cook is spending more time online, not only researching recipe ideas, but searching for kitchen tools and cook-books to make their time in the kitchen

even more enjoyable,” says Catherine Cas-sidy, Editor-in-Chief for Taste of Home. “ShopTasteofHome.com is an incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.” Taste of Home has brought the coun-try’s most mouthwatering recipes togeth-er in one comprehensive compilation, Recipes Across America, available now wherever books are sold. The keepsake cookbook offers 735 local recipes curated from real home cooks across the country, featuring everything from quick supper

ideas to impressive desserts, each having left a delicious mark on its part of the USA. From the shores of the East Coast and the plains of the Midwest to the Southern bay-ous and Western Rockies, Recipes Across America invites readers to savor the local tastes of the United States without ever leaving the kitchen. Shared by family cooks from all 50 states, Recipes Across America highlights the best recipes that represent true Ameri-cana flavor, with striking color photos that will whet your appetite. Like all recipes fea-tured in Taste of Home, each dish in the cookbook was specially selected, tested (and tasted!) in the Taste of Home Test Kitchen. Divided into five regions, Recipes Across America offers delectable special-ties enjoyed by locals, with regional pro-

duce and ingredients that are easily found in local grocery stores. The dishes reflect the nation’s heritage, passed down through generations and enjoyed by fami-lies across the country, including:• Northeast: Philly Cheese Steak, Yankee Pot Roast, New Haven Clam Pizza, Buffalo Chicken Wings, Concord Grape Pie• South: Shrimp Po-Boys, South Carolina-Style Ribs, Bacon Collard Greens, Cheese ’n’ Grits Casserole, Georgia Peach Ice Cream• Midwest: Hungarian Chicken Papri-kash, Swedish Pancakes, Cheery Wild Rice Salad, German Potato Salad, Ozark Mountain Berry Pie• Southwest: Southwestern Watermelon Salad, Chicken Tostada with Mango Salsa, Spicy Shrimp Skewers, Dr. Pepper Cake, Mexican Hot Chocolate

• West: Macadamia-Crusted Mahi Mahi, Teriyaki Meatballs, Utah Buttermilk Scones, Pineapple Salsa, Wyoming Cow-boy Cookies Taste of Home’s Recipes Across America is available at www.recipesacros-samerica.com and www.shoptasteof-home.com, and every Taste of Home Cooking School attendee will receive free shipping and handling, included in the event gift bag.


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Fried chicken is a favorite food for people across the globe. It’s unknown who was the first person to coat chicken in breading or flour and submerge it in boiling oil, but it is well known that the resulting dish is beloved by many. Perhaps the lone pitfall to fried chicken is it is not very healthy. Fried foods in general are primary con-tributors to obesity problems in many countries. The average serving size of fried chicken (roughly 4 ounces) weighs in at 294 calories, with 14.9 grams of fat, 96 grams of cholesterol and 311 milligrams of sodium. Con-sidering it’s difficult to eat just one piece, a person may be consuming nearly half of their recommended daily fat intake in one meal. But despite being fried and calorie-dense, fried chicken is still a nutrient-rich dish that can be acceptable when eaten in moderation. There are even

ways to make fried chicken healthy without compromising taste. The crunchy coating and juicy interior of fried chicken can be cre-ated without the need for frying, while removing the skin cuts down on the meal’s calories and fat. Marinating the chicken in a brine or buttermilk can help keep the meat tender and juicy. That’s because the marinating solution will start breaking down the proteins in the meat, increasing its tenderness. Just do not marinate too long or your chicken will turn mushy. Next, lightly coat the chicken in cooking spray so that the coating will have something to stick to without adding a lot of extra fat and calories. Coat the chicken in whole-wheat flour to add flavor and make it even more healthy. Herbs and garlic can be added to the flour to impart flavor. For more crunch, think about adding

sesame seeds to the flour or a small amount of cornmeal. When it’s just about ready to go into the oven, preheat the oven to 425˚ F. A hot oven will give the chicken a crispy crust and make the food cook more quickly. Place the chicken on a wire rack on top of a sheet pan so that heat can distribute all around the chicken. Otherwise you will be left with a crispy top and a soggy bottom. Oven-baking chicken can still produce a crispy and delicious meal and presents a healthy alternative to deep-fried chicken.

How To Make Fried Chicken Healthier

gwinnet tdai lypost .com • Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 13

Gwinnett Daily Post presents the 9th Annual

Sponsored by

TasteofHome.com/CookingSchoolFOLLOW US: cookingschoolblog.com

Meetpeople like youwho love to cook

ENJOY

LEARN

CONNECT

RECEIVE

entertaining cookingdemos by our top culinary specialists

step-by-step expertcooking techniques

online with the cooking school and some of your favorite brands

a free gift bag � lled with great products, coupons and Taste of Home magazines

Limited number of tickets still available ORDER NOW!

Visit gwinnettdailypost.comOr call 770-963-9205 ext 1208 or 1218

$15 in Advance$12 Groups of 10 or more

$20 at the Door

Everyone gets a gift bag!Thursday, October 24th • Gwinnett CenterDoors open at 4 p.m. for the Vendor Show

Cooking Show begins at 7 p.m.



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Enjoying a meal together on a weeknight is a goal for many families. But adults often find themselves pressed for time on weeknights, and that time crunch can make it difficult to enjoy a homecooked meal. But time is not the only thing getting in the way of family meals. Be it after school activities, long com-mutes or late hours at the office, many things can make it difficult for a family to sit down and enjoy a meal together. The National Center on Addiction and Substance Abuse notes that family dinners are one of the most effective ways for parents to engage in the lives of their children. Studies have also shown that families who eat together tend to eat healthier, as parents can more effectively moni-tor their kids’ diets, including wheth-er or not their youngsters are getting enough fruits and vegetables, when they are dining together. While it may not be feasible for parents and kids to scale back their busy schedules, there are steps par-ents can take to make weeknight meal preparation quicker. By short-ening the time it takes to make meals on weeknights, families might be able to sit down to dinner together more often.

Plan ahead. The most effec-tive way to make more time for fam-ily meals is to plan ahead. Planning meals on the fly encourages everyone to fend for themselves, making it dif-ficult for families to enjoy nutritious meals they can eat together. Plan for the coming week’s meals on the weekend, when you can survey your pantry and make a trip to the grocery store if need be. Planning ahead also allows you to prepare certain parts of a meal in advance, which will save you time on busy weeknights. Make cold meals. Dinner does not have be served hot, and cold meals often take less time to prepare. Consider serving salad or sandwich-es on those nights when you are especially pressed for time. When serving sandwiches, serve them on whole grain bread to add some nutri-tional value to the meal. Turn breakfast into dinner. There are no laws regarding what qualifies as dinner and what does not, so families without much time on their hands on a weeknight can turn breakfast into dinner. Eggs are both quick and easy to prepare, and they can be served alongside toast and grapefruit. When making omelets for dinner, add some spinach

or another vegetable to make the meal more nutritious. Lean on seafood more often. Seafood can be healthy and delicious, but that’s not the only reason it’s an ally to time-strapped families. Sea-food should not take much time to cook, as even those dishes that take more time than simpler dishes like sauteed shrimp will still take less than 30 minutes to complete. That’s sig-nificantly less time than meals in which beef, pork or poultry is the main entree. Leftovers aren’t just for lunch. Leftovers are often relegated to lunch, but extras from a meal cooked over the weekend can be used as a quick go-to meal on a hectic weeknight. If the family enjoyed the meal the first time around, there’s no reason they won’t enjoy it again. When eating leftovers for dinner, make sure the leftovers are fresh, but try to avoid serving leftovers the night after they were initially cooked. Enjoy meals as a family is a great way for families to eat healthy and stay engaged in one another’s lives. And even families with hectic sched-ules can employ a few tricks to make dining together more convenient.

Tips for quick weeknight meals

omelets for dinner, add some spinach dining together more convenient.


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Taste of HomeTaste of Home is America’s #1 cooking magazine! In each issue, enjoy 75+ home-style recipes and tips, each a kitchen-tested family favorite made with everyday ingredi-ents. Plus color photos of ev-ery recipe, cost-saving menus, healthy-choice dishes, casual entertaining ideas, and more.

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Submit your holiday recipes for your chance to win great prizes!

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Recipes

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Choose lighter fare this Thanksgiving Statistics indicate the average Thanksgiving dinner exceeds 3,000 calories. That is more calories than a person should eat in an entire day, much less a single meal. Many people admit to indulging on bigger portions and more fattening foods come the holiday season, but choosing some lighter fare this Thanksgiving can make the meal healthier without sacrificing taste. Although there are staples of Thanksgiving dinner, many low-calorie foods can be included to make the meal healthier. The following are a few healthy substitutions or alterations holiday hosts can make when preparing their Thanksgiving feasts. Trim down the turkey.

Opt for turkey breast. White meat of a turkey tends to have less fat and calories than the darker cuts. Serve turkey breasts only, which will not only cut down on calories, but also on the amount of time needed to cook the meal. Make homemade cranberry sauce. Taking the time to make your own cranberry sauce means you can control the ingredients. Cut down on the amount of sugar used in the recipe or substitute it with honey or molasses. Reduce the number of courses. Choose whole-grain breads. Flavor vegetables with herbs. Serve only low- or

no-calorie drinks. Beverages can add a substantial amount of calories to Thanksgiving meals. Give guests the option of sparkling water or even diluted cider so they're not filling up on sugary sodas or other high-calorie beverages. Serve fresh fruit for dessert. Create a fresh fruit salad that can be served in lieu of fatty cakes and pastries. Include other activities. Do not make the meal the centerpiece of the celebra-tion. Plan activities, such as a game of football in the yard or a walk around the neigh-borhood. This places a smaller emphasis on eating while giving guests the opportunity to burn off some of their meal. Trim down the turkey. Serve only low- or some of their meal.


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Halloween is certainly known for the spooky decorations that adorn homes and for the creative costumes children put on to canvas the neighborhood. But for many youngsters, Halloween is all about the candy. In just a few hours, trick-or-treaters can accumulate a substantial amount of assorted chocolates, con-fections and other sweet treats. Once everyone has had their fill of their favorite items, candy often gets rele-gated to a giant bowl on the kitchen table, where it beckons each resident who passes by. Rather than submitting to the call of the candy and sacrificing your dental health as a result, enterprising individuals can repurpose that left-over Halloween candy.

Incentives Parents can store extra candy to

use as rewards for good behavior. Many parents use sweet treats as rewards for children learning to potty train. Rewarding older children for a job well done cleaning up their rooms or as a special treat for scoring a good grade on a test also can be a way to put the candy to good use.

Gingerbread houses Christmas is just two months after Halloween. Put candy into seal-able baggies and use it come the holiday season when building gin-gerbread houses. You will have a variety of different candies from which to choose and won’t have to purchase anything new in order to decorate your creations.

Advent calendars Halloween candy can be saved to make an Advent calendar. This calen-dar traditionally counts down to Christmas, revealing a date and a

sweet treat behind each door. Instead of purchasing a ready made Advent calendar, families can get together and make one for a family craft as a way to recycle Halloween candy.

Goody bags Candy is a crowd-pleaser, and leftover candy can be used in goody bags doled out at birthday parties. Keep the candy well-sealed to store away until it is needed to fill goodie bags. Add a few trinkets that tie in with the theme of your party, and you’re all set. On a similar note, leftover candy can be used to stuff a pinata for a party. Pinatas are available in many different themes and styles, making any occasion ripe for a pinata.

Baking Cookies, brownies and cake bars taste even better with peanut butter cups, chips and chocolate candies

baked inside. Some candy can be frozen for later use in baked goods. Baked goods can be enjoyed by the family or used for bake sales for schools and other organizations.

Donations Hospitals, doctors’ offices and nursing homes may appreciate donations of candy for staff and visitors. You can visit different plac-es to see if they would appreciate a candy donation.

Adult beverages Hard candies can be used to add some flavor to adult beverages. Let the candy sit in the alcohol for a few hours and the candy will dissolve. Use a coffee filter to strain out any candy remnants. There are many different ways to put Halloween candy to use so it doesn’t go to waste or end up ruining teeth and waistlines.

Many uses for leftover Halloween candy

Autumn tea

Ingredients:5 individual tea bags

5 cups boiling water

5 cups unsweetened apple juice

2 cups cranberry juice

1/2 cup sugar

1/3 cup lemon juice

1/4 teaspoon pumpkin pie spice

Directions:Place the tea bags in a large heat-proof bowl;

add boiling water. Cover and steep for 8

minutes. Discard tea bags. Add the remaining

ingredients to tea; stir until sugar is dissolve.

Serve warm or over ice. Yield: 3 quarts.

Recipe courtesy Taste of Home


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Peanut butter is often asso-ciated with school day sand-wiches and sweet desserts. But peanut butter is not just for school lunch anymore. Though it's a high-calorie food, peanut butter boasts many health benefits and can be added to recipes for a nutri-tional boost. Many of the calo-ries in peanut butter come from fat, but the majority of the fats in peanut butter are monounsaturated and have been shown to improve choles-terol by lowering low-density lipoprotein, often referred to as "bad" cholesterol, in the blood. Furthermore, peanut butter contains polyunsaturated fats that can help raise high-densi-ty lipoprotein, or "good" cho-lesterol. As a result, when eaten

in moderation, peanut butter may help reduce risk of cardio-vascular disease. Peanuts are high in fiber and are an excellent source of protein. Vegetarians or those who do not include much meat in their diets may find that peanut butter, which includes eight grams of protein in every two-tablespoon serving, is a great way to consume their daily recommended amounts of protein. When preparing foods, choose a peanut butter that is as unprocessed as possible. The fewer the ingredients the better the health benefits. Some brands will include trans-fats and additional oils that can negate some of the natural health benefits. Read labels

and look for a container that lists only ground peanuts and possibly trace amounts of salt for flavoring.The National Peanut Board touts the benefits of peanuts and has a number of different recipes available on their Web site at www.nationalpeanut-board.org. Here is a savory dish that can be served for dinner when the temperatures dip.

Peanut butter can be savory and healthy

Baked Pork Chops With a Spicy Peanut Glaze

Ingredients:

2 pork chops, fat trimmed

2 tablespoons cooking oil

2 tablespoons natural creamy peanut butter

2 teaspoons chili powder

1 teaspoon salt (1/4 teaspoon if your peanut but-

ter is already salted)

Directions:

Preheat oven to 350 F. Line a pan with aluminum

foil, place the pork chops on the pan and drizzle

with the cooking oil to coat. Make sure that the

oil covers the whole pork chop to prevent burn-

ing. When the oven is preheated, put in the pork

chops and bake them for 30 minutes.

While the pork chops are cooking, combine the

peanut butter, chili powder, vinegar, milk, and

salt in a small dish. Whisk together to emulsify.

Remove the pork chops from the oven and

evenly distribute the sauce between both chops,

brushing on in an even layer.

Put the pork chops back in the oven for 10 more

minutes to fi nish cooking and to allow the sauce

to thicken.

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