Taste of Home Cooking School - Spring 2014 USA

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AMERICA S #1 LIVE COOKING SCHOOL SHOW
Mouthwatering
Lemon-Garlic Cream
Fettuccine, page 64
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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 sacricing any of the avors your family loves.
47
TASTE OF HOME
MOST REQUESTED RECIPES 2014
Weve 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.
60
TASTE OF HOME EXTRA
Get ready to guac and roll with this preview of our
February/March issue!
64
COVER RECIPE
Ann Millers 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
UniversityIdaho.
TasteofHome.com/KristiLarson
2. GUY KLINZING
Guy 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 wafes and fresh
pork sausage. Today, Guy enjoys
making Sunday wafes for his family.
Guy earned a bachelors degree in
performing arts from Northeastern
University and an MBA from
Dominican University.
TasteofHome.com/GuyKlinzing
3. DANA ELLIOTT
Dana 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 mamas 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 VILLEGAS
Eric lives with his family near Lansing,
Michigan, but was raised in Saginaw.
The foods that make me think of home
are numerous, he says. Were surrounded
by Great Lakes smoked and freshwater
whitesh. Growing up, Eric loved fried
chicken and craves it to this day. He studied
liberal arts at Michigan State University,
and then attended Anne Willans
LaVarenne Ecole de Cuisine and Steven
Spurriers Academie du Vin in France.
TasteofHome.com/EricVillegas
6. CHERYL COHEN
Cheryl and her husband reside in Dover,
Ohio, and she feels most at home when
surrounded by family and friends. She loves
the idea of springtimewhen the warmer
weather begins and its time to clean and re
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 DUNN
Jamie and her husband, along with their
three boys, reside in Owasso, Oklahoma.
One meal that makes Jamie think of home
is her mothers 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
Pleased
Our 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 BARNA
Michael lives in Wynnewood,
Pennsylvania, with his wife and their two
cocker spaniels. The food that reminds
Michael of home is his grandmothers
Hungarian noodle cake. Its made with
sauteed onions, cabbage, herbs, spices and
egg noodles. As it cooks, it develops a thick
crust and soft center thats 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!
MEET THE
COOKING
SCHOOL STAFF
10. DAWN STRZOK
11. JAMIE PIETTE
12. KRIS EUL
13. MITCH COOPER
14. JACLYN MULLAHY
15. ERIN PUARIEA
5 6 7 8 9
10 11 12 13 14 15
To Meet You!
9. KAREN DAVIS
Karen lives with her husband
near Des Moines, Iowa. Karens early
memories of food often involved her
grandmothers holiday cooking. Our
family is Scandinavian, she says,
so meals were lled 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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5 spring 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 kneesjust 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?
(Seriouslyyou are never too old for decorating eggs.)
I also love spring because I love brunchwhen its 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, its
a concept easier to embrace in spring. Whether its Easter
or Mothers Day when my family gathers and celebrates
with amazing food and special treats, I am always thrilled
when we can make it brunch.
Its 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 nations 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, were preparing some incredible recipes
from our National Sponsors and also enchanting recipes
from Taste of Home readers just like you. Were going to
take you on a culinary journey, highlighting everything
from appetizers and sides to entrees and desserts. In
addition to these delicious dishes, well also be sharing:
Kifchen secrefs fhaf wiII cuf down your cooking fime
FabuIous rizes and moneysaving oers
A sneak eek af fanfasfic Taste of Home cookbooks,
including Taste of Home Annual Recipes, some of our
favorite newsstand specials, and of course, our agship
magazine, Taste of Home.
A free year digifaI subscrifion fo Taste 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 lets get cooking!
SPRINGTIME has a distinct
aroma. You know what Im 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 dont know if its the growth of
new owers, 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
of cooking sring is dierenf WhiIe faII fends fo be
steeped in tradition, comfort dishes and going home,
sring seems fo unIeash cravings for somefhing dierenf
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 Puariea
General Manager,
Taste of Home
Cooking School
6 tasteofhome.com/cooking-school sring
NOW WERE
COOKING!
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Spring is in the air! And its time to turn the
page to the season where hope springs
eternal. With new seasons come new
opportunities to show o 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 youll turn to again and again!
Chocolate Cannoli
Our Test Kitchens 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

cup sugar

cup butter, melted

tsp. vanilla extract

tsp. grated lemon peel

tsp. almond extract

cup all-purpose flour

tsp. baking powder

FILLING

cup sugar
3 Tbsp. cornstarch
1 cup milk
1

1 drop cinnamon oil, optional
1
cups ricotta cheese

1 milk chocolate candy bar with
almonds (4
oz.), chopped

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 manufacturers
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., 15g fat (8g sat.
fat), 47mg chol., 124mg sodium, 33g
carb., 1g fiber, 8g pro.
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Italian Brunch Torte
We 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 Egglands Best eggs
1 cup grated Parmesan cheese
2 tsp. Italian seasoning

tsp. pepper

lb. thinly sliced deli ham

lb. thinly sliced hard salami

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 1 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., 24g fat (10g
sat. fat), 167mg chol., 1,360mg sodium,
19g carb., trace fiber, 23g 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

cup mozzarella cheese, grated

cup Parmesan cheese, shredded

1 tsp. dried oregano
FOR THE FILLING
1. 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 BCHAMEL SAUCE
1. 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
cup of the reserved bchamel
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
bchamel 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 Waffles
I like to garnish these great waffles
with sour cream and chivesor 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

tsp. salt
2 eggs
1
cups mashed potatoes (with

added milk and butter)
1 cup 2% milk
5 Tbsp. canola oil

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 manufacturers
directions until golden brown. Serve
with syrup or applesauce. Sprinkle
with additional bacon if desired.
Almond Torte
Reduced-fat sour cream, egg whites
and applesauce lighten up this gorgeous
torte, while a creamy custard filling lends
richness. Its a flavor combination that
never goes out of season.
KATHY OLSEN MARLBOROUGH, NH
PREP: 45 MIN. + CHILLING
BAKE: 25 MIN. + COOLING
MAKES: 16 SERVINGS

cup sugar
1 Tbsp. cornstarch

cup reduced-fat sour cream

3 egg yolks
1 Tbsp. butter
1 tsp. vanilla extract

tsp. almond extract

CAKE
4 egg whites

cup butter, softened

1
cups sugar, divided

2 egg yolks

cup fat-free milk

cup unsweetened applesauce

1 cup cake flour

tsp. salt

cup sliced almonds

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
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., 8g fat (4g sat. fat),
79mg chol., 99mg sodium, 32g carb.,
1g fiber, 4g pro. Diabetic Exchanges:
2 starch, 1 fat.
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Plum-Glazed
Roast Chicken
I found a recipe for duckling with fruit
sauce in a local newspaper back in the
60s. One duck wouldnt yield the number
of servings I needed, so I reworked the
recipe to make it with a big roasting
chicken or capon. Its been a favorite
holiday dish ever since. A small 9- to
11-pound turkey may be substituted
for chickenIve 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

cup butter, cubed

1 medium onion, chopped

cup thawed lemonade

concentrate

cup chili sauce

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 1 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 cup mixture
for glaze; reserve remaining mixture
for sauce.
5. Remove chicken from oven; brush
chicken with some of the glaze. Roast
to 1 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 Cake
This 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

cup warm water (120 to 130)

6 Tbsp. butter, melted
1 egg
1 tsp. maple flavoring
FILLING

cup sugar

cup chopped walnuts

1 tsp. ground cinnamon

tsp. maple flavoring

GLAZE
1
cups confectioners sugar

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

cup bread crumbs

tsp. black pepper

4 oz. fresh mozzarella, cut in -in.
pieces
FOR THE PESTO
1 cup sun-dried tomatoes (not oil
packed)

cup tightly packed fresh basil

cup unsalted walnuts

1 large garlic clove

cup grated parmigiana cheese

cup extra virgin olive oil

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 saut pan over medium
heat. Add mushrooms and cook until
tender and any excess moisture has
evaporated (about 7 minutes),
seasoning halfway through with
tsp. of the kosher salt.
3. In a medium bowl, mix together
the ground beef, egg, bread crumbs,
remaining 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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Chickaritos
This recipe is one I created, substituting
chicken for beef and omitting the
frying, when our son grew fond of a
fast-food restaurants 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
1
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

tsp. paprika

tsp. ground cumin

tsp. pepper
2 pkg. (17.3 oz.) frozen puff pastry,
thawed
1 egg, beaten
Salsa
Guacamole
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 Salad
This yummy recipe is inspired by Devon
Delaneys 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-
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 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.
Notes
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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 MUTAL
CEDAR PLANK GRILLED
SALMON PAGE 34
MUSHROOM COUNCIL
GRILLED CAPRESE
PORTOBELLO PAGE 40
EGGLANDS BEST
SWEET ONION BBQ BURGERS
PAGE 24
JOHNSONVILLE
SHELLS WITH ITALIAN SAUSAGE
AND RICOTTA STUFFING PAGE 28
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Blarney Breakfast Bake
I got this recipe from my mom and
shared it with neighbors at an Irish
brunch for St. Patricks Day.
KERRY AMUNDSON OCEAN PARK, WA
PREP: 20 MIN.
BAKE: 50 MIN. + STANDING
MAKES: 12 SERVINGS
1 lb. bulk pork sausage

lb. sliced fresh mushrooms

1 large onion, chopped
10 Egglands Best eggs, lightly
beaten
3 cups 2% milk
2 tsp. ground mustard
1 tsp. salt

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 Cups
These crunchy meringue shells with a
lemon curd filling will make guests stop
to ooh and aah at your dessert table.
Topped with fresh fruit, theyre
especially pretty when served with
a spring meal.
PREP: 25 MIN. + STANDING
MAKES: 8 SERVINGS
3 Egglands Best egg whites


tsp. cream of tartar

cup sugar

cup lemon curd

1 cup sliced fresh strawberries
2 medium kiwifruit, peeled and
sliced

cup fresh raspberries

cup mandarin oranges

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 Bake
This family favorite makes a wonderful
morning meal served with muffins and
fresh fruit. Its 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

cup water
3 Tbsp. butter
1
cups prepared taco meat

1 cup (4 oz.) shredded cheddar
cheese
1
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 Eggs
My 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
MAKES: 2 DOZEN
12 hard-cooked Egglands Best eggs
1 can (6 oz.) crabmeat, drained,
flaked and cartilage removed

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

tsp. salt

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.
carb., trace fiber, 9g pro.
Spicy Egg
Bake
Crab
Deviled Eggs
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FILLING
2 Tbsp. plus 1
tsp. instant coffee

granules
1 Tbsp. hot water


4 pkg. (8 oz. each) cream cheese,
softened
1
cups sugar


4 Egglands Best eggs, lightly
beaten
2 cups (12 oz.) semisweet
chocolate chips, melted and
cooled
GLAZE

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.
Ground turkey can be a leaner
option for the Sweet Onion BBQ Burgers without sacricing any of the avor!
Sweet Onion BBQ Burgers
Sometimes we dont even bother with a
bun for these moist, flavorful burgers.
Theyre definitely out-of-the-ordinary.
CHRISTIE GARDINER
PLEASANT GROVE, UT
PREP: 30 MIN. + MARINATING

cup dry bread crumbs

2 tsp. onion salt
2 tsp. brown sugar
1 Egglands Best egg, lightly
beaten
1 lb. ground beef
1
cups barbecue sauce

SAUCE

cup mayonnaise

cup barbecue sauce

1 tsp. brown sugar
ONION TOPPING
2 Tbsp. butter

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), 164mg chol., 2,315mg sodium,
69g carb., 4g fiber, 36g pro.
Layered Mocha Cheesecake
In my search for the perfect mocha
cheesecake, I ended up combining a few
of my favorite recipes to create this
delicious version. Its 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
1
cups Oreo cookie crumbs

cup butter, melted

Sweet Onion
BBQ Burgers
BLT Egg Bake
BLTs 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
MAKES: 4 SERVINGS

cup mayonnaise
5 slices bread, toasted
4 slices process American cheese
12 bacon strips, cooked and
crumbled
1 medium tomato, halved and
sliced
2 Tbsp. butter
2 Tbsp. all-purpose flour

tsp. salt

tsp. pepper
1 cup 2% milk

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 Toast
Everyone eats at the same time
when you fix this tasty oven-baked
French toast.
BERNICE SMITH
STURGEON LAKE, MN
MAKES: 6 SERVINGS
2 to 4 Tbsp. butter, melted
2 Tbsp. honey



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.
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: 1 starch, 1 fat.
Orange-
Cinnamon
French Toast
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WHATS THE SECRET TO
BETTER TASTING LASAGNA?
BETTER MEAT.
Its easy to enhance the 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 hometownJohnsonville, 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.
JOHNSONVILLE
SPONSOR
SERVED WITH PRIDE SINCE 1945.
SHEBOYGAN FALLS, WISCONSIN WWW.JOHNSONVILLEKITCHENS.COM WWW.FACEBOOK.COM/JOHNSONVILLEKITCHENS

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Shells with Italian Sausage
and Ricotta Stuffing
PREP: 45 MIN. COOK: 35 MIN.
MAKES: 6-8 SERVINGS
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
cup grated Romano cheese
cup fresh basil leaves, chopped
or 1 Tbsp. dried basil
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, 2 cups of mozzarella,
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
MAKES: 6 SERVINGS

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
MAKES: 9 SERVINGS
Italian
Sweet Sausage Links
8 oz. penne pasta (about 2 cups),
cooked and drained
1 jar (26 oz.) pasta sauce

cup water
1 Tbsp. chopped fresh basil
1 Tbsp. chopped garlic

cup shredded Parmesan cheese

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

cup olive oil

9 fresh basil leaves
1. Cook sausage links according to
package directions; drain, cut into
-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
Stung
1 medium onion, finely chopped
2 cups sliced fresh mushrooms
5 cups chicken stock
1 sprig each of basil, oregano and
thyme
2 cups Arborio rice
cup dry white wine
8 oz. fresh asparagus, trimmed
and cut into 1-in. pieces

cup fresh or frozen peas, thawed

salt and pepper to taste

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 cup of
hot stock at a time to rice, stirring
constantly after each addition,
until liquid is absorbed. When you
have about 1 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 -in. pieces and set aside.
2. In a skillet, heat oil over medium
heat and saut 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
MAKES: 6-8 SERVINGS.
Mild
Italian Sausage Links, casings
removed
cup olive oil
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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
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
in. dice
1
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 in. slices.
2. In a soup kettle, melt butter and
saut 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
MAKES: 6-8 SERVINGS
Italian
Ground Sausage (or links,
decased)
1 jar (24 oz.) marinara sauce
1 tsp. dried oregano
2 cartons (15 oz. each) ricotta
cheese
1 egg, beaten

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, 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
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
MAKES: 10-12 SERVINGS
1 lb. Johnsonville
Ground Mild,
Sweet or Hot Italian Sausage
1 lb. lean ground beef
3 celery ribs, diced
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
tsp. crushed red pepper flakes
Italian Sausage
Lasagna
Johnsonville Classic
Meatballs and Spaghetti
MAKES: 8 SERVINGS

Classic Italian Meatballs
1 jar (24 oz.) pasta sauce
1 pkg. (16 oz.) spaghetti

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
MAKES: 12 SERVINGS
All
Natural Hot Ground Italian
Sausage
2 cups shredded cheddar cheese
1 cups baking mix
cup finely chopped mushrooms
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 w
ith
barbecue or
chutney sauce.
Johnsonville

Sausage Balls
Popcorn
Cake
page 35
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valuesabout trust, security and families. Physicians Mutual Insurance for all of us.
PHYSICIANS
MUTUAL
SPONSOR
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Chicken Lasagna Rolls
I roll a cheesy mixture of chicken and
broccoli into lasagna noodles, making
enough for two dinners. Its nice to have a
pan of these roll-ups in the freezer for
unexpected company.
DARLENE BRENDEN SALEM, OR
MAKES: 2 CASSEROLES
(3 SERVINGS EACH)
1 small onion, chopped
3 Tbsp. butter
1 can (14
oz.) chicken broth

1 cup milk
1
cups (6 oz.) shredded Monterey Jack

cheese
3 cups diced cooked chicken
6 cups frozen chopped broccoli,
thawed and drained
2 eggs, lightly beaten

cup dry bread crumbs

1 jar (6
oz.) diced pimientos, drained

cup minced fresh parsley

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
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 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.
sat. fat), 179mg chol., 914mg
sodium, 58g carb., 4g fiber,
42g pro.
Cedar Plank
Grilled Salmon
EDWARD P. GAINESVILLE, GA
PHYSICIANS MUTUAL CUSTOMER
MAKES: 4 SERVINGS
2 cedar grilling planks
2 salmon filets (1
lb.), halved
1 lemon

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
1 large bag miniature
marshmallows

cup butter
1 large bag of pre-popped popcorn
1 medium jar peanuts
1 large bag plain M&Ms
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&Ms. 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
1 pkg. (8 oz.) cream cheese,
softened
1 cup sour cream
1 pkg.(1 oz.) dry fiesta-style
ranch dressing mix
1 cup salsa
1
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 -in. slices and
arrange on a platter.
Surprise Monkey Bread
This recipe is really just a glorified
Monkey Bread. I also make it with garlic
and cheese for dinner sometimes.
LOIS RUTHERFORD ELKTON, FL
MAKES: 1 LOAF (12 SERVINGS)
1 cup packed brown sugar

cup butter, cubed

2 tubes (12 oz. each) refrigerated
flaky buttermilk biscuits

cup sugar
1 Tbsp. ground cinnamon
1 pkg. (8 oz.) cream cheese, cut
into 20 cubes
1
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 tsp. in the center of each
biscuit. Top with a cream cheese
cube. Fold dough over filling; pinch
edges to seal tightly.
3. Sprinkle 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 cup walnuts.
Repeat layers.
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 Ribbons
This beautiful dish will wow guests.
Its not just the colors; theyll really be
amazed by the taste.
MAKES: 4 SERVINGS
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

cup heavy whipping cream

2 Tbsp. prepared pesto

tsp. salt

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 Pie
As 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 years gathering.
SHELLY RYNEARSON
OCONOMOWOC, WI
PREP: 45 MIN.
BAKE: 30 MIN. + STANDING
MAKES: 8 SERVINGS
1 pkg. (17
oz.) frozen puff pastry,

thawed

cup butter, cubed

3 cups sliced red potatoes
1 cup thinly sliced onion

tsp. salt

tsp. pepper
OMELETS

cup minced fresh parsley

2 Tbsp. water
Dash each salt and pepper
2 Tbsp. butter, divided
FILLING
2 cups (8 oz.) shredded cheddar
cheese, divided
1
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

cup butter

cup margarine
2 cups sugar
5 eggs, separated
2 cups flour
1 tsp. baking soda
1 cup buttermilk
2 cups flaked coconut

cup chopped pecans

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

cup butter or margarine

1 lb. powdered sugar
1
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 1
cups of chopped pecans or
pineapples to the frosting to m
ake
the recipe all your own.
Grilled Mushroom
& Chickpea Wrap
with Basil page 40
In 1993, the Mushroom Council was established to strengthen the mushroom
industrys 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 mushroomsnatures hidden treasure.
MUSHROOM
COUNCIL
SPONSOR
SAN JOSE, CALIFORNIA WWW.MUSHROOMINFO.COM WWW.FACEBOOK.COM/ MUSHROOMCHANNEL
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Grilled Mushroom &
Chickpea Wrap with Basil
MUSHROOM COUNCIL
(SAN JOSE, CALIFORNIA)
MAKES: 6 WRAPS
1
lb. medium button mushrooms,

halved

cup extra virgin olive oil, divided

tsp. baharat or garam masala

3 Tbsp. balsamic vinegar
4 tsp. honey
2
tsp. Dijon mustard

2 garlic cloves, crushed and
chopped

tsp. sea salt

tsp. freshly ground black pepper

1 can (16 oz.) chickpeas, drained
1 cup halved cherry tomatoes

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 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 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 cup of
mushroom filling onto each
tortilla; roll burrito-style and cut
in half to serve.
Mushroom, Potato
& Chorizo Tacos
GABY DALKIN
WHATS GABY COOKING;
MUSHROOM COUNCIL
MAKES: 6 SERVINGS
2 medium red-skin potatoes cut
into
-in. cubes (about 1
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 tortillas
TOPPINGS
Lime
Cilantro
Cotija cheese
Salsa
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. Saut, 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
MAKES: 2 SERVINGS
2 portobello caps
3 Tbsp. olive oil
2 cloves fresh garlic, chopped
4 slices fresh mozzarella

cup cherry tomatoes, sliced

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
MAKES: 6 SERVINGS (1 CUP EACH)
1
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

tsp. sea salt

Pinch freshly ground black
pepper
3 to 4 oz. enoki mushrooms, root-
trimmed and separated
2 Tbsp. fresh lemon juice

tsp. grated lemon zest

tsp. red pepper flakes

Fresh parsley, coarsely
chopped


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
MAKES: 6-8 SERVINGS
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


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 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
MAKES: 1 DOZEN PINWHEELS
3 Tbsp. olive oil
1 lb. mushrooms, sliced

cup white wine

1 cup pine nuts, lightly toasted
1 sheet puff pastry, thawed and
rolled into a 14x11-in. rectangle


divided
1. Preheat the oven to 375.
2. Drizzle the olive oil in a medium
saut 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 its 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
MAKES: 6 SERVINGS
11 medium white button
mushrooms, cleaned and stems
removed, cut in half

yellow onion
3 cloves garlic
1 Tbsp. canola oil
1 lb. ground chicken
2 tsp. fresh ginger
1 small lime

Thai chili, finely minced (*can

use serrano)
2 Tbsp. soy sauce

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 taste
Black pepper, to taste
Lettuce leaves
Chili 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
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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
MAKES: 2 PIZZAS
1 tube refrigerated pizza dough

cup smoked mozzarella, Swiss

or Gouda cheese, grated
3 Tbsp. low-fat mayonnaise
1 Tbsp. red onion, diced
2 eggs

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
MAKES: 16 STUFFED MUSHROOMS
1 can (15 oz.) crushed fire-
roasted tomatoes
2 cloves garlic, finely chopped
3 Tbsp. fresh basil, chopped

tsp. salt

Tbsp. sugar
16 baby bella mushroom caps
16 meatballs
16 slices of mozzarella (1-inch
square)
2 Tbsp. olive oil
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 its impossible to enjoy the foods you crave and lose weight? Think again!
With the Taste of Home Best of Comfort Food Diet Cookbook, youll nd more
than 700 recipes that pare down calories, fat, sodium or carbohydrates
without skimping on the avors your family loves.
COMFORT
FOOD DIET
1 Tbsp. fennel seed, crushed
1 Tbsp. dried rosemary, crushed
1 tsp. salt

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 Veggies
My mom serves this delicious vegetable
side dish pleasantly flavored with
rosemary. Its packed with nutrition.
DIANE HARRISON
MECHANICSBURG, PA
MAKES: 12 SERVINGS
4 medium carrots, julienned
1
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 Bake
I love this recipe! Perfect for fuss-
free holiday breakfasts or company,
its scrumptious and so easy to put
together the night before.
AMY BERRY POLAND, ME
BAKE: 45 MIN. MAKES: 8 SERVINGS
1 loaf (1 lb.) French bread, cubed
6 egg whites
3 eggs
1
cups fat-free milk

1 tsp. sugar

tsp. salt
1 pkg. (12 oz.) frozen unsweetened
mixed berries
2 Tbsp. cold butter

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 Roast
All 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. Ive had so many compliments on
how moist this roast is.
DIANE TOOMEY METHUEN, MA
BAKE: 1 HOUR + STANDING
MAKES: 10 SERVINGS
2 Tbsp. olive oil
5 cups fresh cauliflowerets
5 cups fresh broccoli florets

to
cup olive oil

3 Tbsp. lemon juice
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.
fat), 0 chol., 228mg sodium, 10g carb.,
4g fiber, 3g pro. Diabetic Exchanges:
2 vegetable, 1 fat.
Tuscan
Pork Roast
Colorful
Roasted Veggies
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Tiramisu Parfaits
These 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
MAKES: 6 SERVINGS
4
tsp. instant coffee granules

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.
55mg chol., 573mg sodium, 32g carb., 1g
fiber, 7g pro. Diabetic Exchange: 2 starch.
Cherry Chocolate Parfaits
This 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.
MAKES: 4 SERVINGS
1 pkg. (.3 oz.) sugar-free cherry
gelatin
1 cup boiling water

cup reduced-fat sour cream

tsp. almond extract

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cup diet lemon-lime soda

8 reduced-fat Oreo cookies,
crushed

cup reduced-fat whipped

topping
1. In a small bowl, dissolve gelatin in
boiling water. Transfer 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., 1g fiber, 4g pro. Diabetic
Exchanges: 1 starch, 1 fat.
Tiramisu
Parfaits
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Most Requested Recipes 2014 is your one-stop
source for fresh, family-friendly recipes. With
this preview, youll enjoy a sampling of the dishes our
readers clamor for again and again!
MOST
REQUESTED
RECIPES
TASTE OF HOME
M
O
S
T

R
E
Q
U
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S
T
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Maple & Blue
Cheese Steak
page 48
M
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R
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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 Steak
This is a wonderful, cheesy recipe
that melts in your mouth. I love this
traditional Canadian meal!
SUSAN JERROTT BEDFORD, NS
PREP: 20 MIN. + MARINATING
6 Tbsp. maple syrup, divided
2 Tbsp. plus 1
tsp. Dijon mustard

1 Tbsp. minced fresh thyme or
tsp. dried thyme

lb. beef top sirloin steak

2 Tbsp. chopped pecans
1
tsp. olive oil

tsp. salt

tsp. pepper

cup crumbled blue cheese

1. In a small bowl, combine the vinegar,
5 Tbsp. maple syrup, mustard and thyme.
Pour 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 Cakes
True 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, youll want to
lick the plate clean!
TASTE OF HOME COOKING SCHOOL
MAKES: 4 SERVINGS
4 tsp. sugar

cup butter, cubed

4 oz. semisweet chocolate,
chopped
1 cup confectioners sugar
2 eggs
2 egg yolks
1
tsp. instant coffee granules



tsp. salt
Whipped cream, optional
Additional 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 cup, about 2 minutes.
Divide steak slices between two plates.
Drizzle with sauce; sprinkle with blue
cheese and pecans.
fiber, 29g pro.
Balsamic Green Bean Salad
Serve 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
MAKES: 16 SERVINGS
2 lbs. fresh green beans, trimmed
and cut into 1
-in. pieces

cup olive oil

3 Tbsp. lemon juice

tsp. salt

tsp. garlic powder

tsp. ground mustard

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, 3g pro. Diabetic Exchanges:
1 vegetable, 1 fat.
Italian BLTs
The brilliant method of toasting BLTs
in a coating of crispy bread crumbs
takes these sandwiches from satisfying
to spectacular.
JOYCE MOUL YORK HAVEN, PA
MAKES: 2 SERVINGS
2 turkey bacon strips, diced
4 slices Italian bread (
in. thick)
2 slices reduced-fat provolone
cheese
2 lettuce leaves
1 small tomato, sliced
4 tsp. fat-free Italian salad
dressing

cup panko (Japanese) bread

crumbs
Butter-flavored cooking spray

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.
Exchanges: 2 starch, 2 lean meat.
GET A TASTE OF THE BEST
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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
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One Skillet Lasagna
This is hands-down one of the best
skillet lasagna recipes youll ever taste.
With classic flavors and cheesy layers,
its definitely kid-friendly, too.
MAKES: 6 SERVINGS

lb. ground beef

1 can (14
oz.) diced tomatoes

with basil, oregano and garlic,
undrained
2 jars (14 oz. each) spaghetti sauce

cup condensed cream of onion

soup, undiluted
1
cups 1% cottage cheese

tsp. Italian seasoning

9 no-cook lasagna noodles

cup shredded Colby-Monterey

Jack cheese

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
1 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.
fat), 128mg chol., 1,552mg sodium,
B
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F
A
V
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R
IT
E
S
Get a game plan for
dinners on nights when time is short. W
ith this preview of our
Busy Family Favorites, youll nd even more ways to get meals on
the table in a snap. Join the fuss-free dinnertime revolution!
Texas Tacos
B
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F
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1 pkg. (8 oz.) cream cheese, cubed
1 jar (4
oz.) sliced mushrooms,

drained
1 cup heavy whipping cream

cup butter

tsp. garlic powder


cup shredded part-skim

mozzarella cheese

cup shredded Swiss cheese

2
cups cubed cooked chicken

TOPPING

cup seasoned bread crumbs

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
2-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 Tacos
I 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
MAKES: 10 SERVINGS
1
lbs. lean ground beef (90% lean)

1 medium sweet red pepper, chopped
1 can (14
oz.) diced tomatoes,

drained
1
cups frozen corn, thawed

1 can (8 oz.) tomato sauce
2 Tbsp. chili powder

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.
Exchanges: 2 starch, 2 lean meat.
Four-Cheese
Chicken Fettuccine
As a cattle rancher, my husbands 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 monthand Im asked to
take it to most every get-together.
ROCHELLE BROWNLEE BIG TIMBER, MT
MAKES: 6-8 SERVINGS
8 oz. uncooked fettuccine
1 can (10
oz.) condensed cream

of mushroom soup, undiluted
Raspberry Angel Cake
Not only is this a refreshing dessert, but
its also virtually fat-free and has no
cholesterol. Best of all, its 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

tsp. almond 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., 224mg sodium, 35g carb., 1g fiber,
4g 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-Fry
Apricot 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
MAKES: 6 SERVINGS
1 can (15 oz.) apricot halves
2 Tbsp. cornstarch

cup beef broth

2 Tbsp. reduced-sodium soy sauce
1
lbs. beef top round or beef sirloin

steak, cut into thin strips
1 Tbsp. canola oil
2 cups fresh broccoli florets

cup chopped onion

1 cup cherry tomatoes
Hot cooked rice
1. Drain apricots, reserving 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.
Exchanges: 3 lean meat, 2 vegetable,
1 fat.
B
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F
A
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I
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Brownie Cupcakes
I 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)

cup miniature semisweet

chocolate chips

cup creamy peanut butter

3 Tbsp. cream cheese, softened
1 egg

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
T
he M
idw
est
Morel Mushroom
Ravioli Cheryls 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. Dont 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
R
A
A
Sink your teeth into recipes from the greatest cooks in the
countryhome 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 Cake
Ideal for special occasions, this rich
version of mud pie is a classic.
PRISCILLA PRESCOTT
FOREST CITY, NC
PREP: 30 MIN.
MAKES: 6 SERVINGS


cup sugar
1 egg



3 Tbsp. baking cocoa

tsp. salt
2 Tbsp. chopped pecans
FROSTING
3 Tbsp. butter
1 Tbsp. plus 2 tsp. 2% milk
This sw
eet treat is a cinch to
bake, but special enough to steal
the spotlight on any holiday
dessert table.
Mud Cake
Michelles pick
2 tsp. baking cocoa
1 cup confectioners sugar


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.
Morel Mushroom Ravioli
My 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.
Its absolutely delicious.
KELLY KNOBLOCK EMMETT, ID
MAKES: 4 SERVINGS

oz. dried morel mushrooms

cup olive oil


2 cups coarsely chopped baby
portobello mushrooms
4 oz. reduced-fat cream cheese

cup shredded Asiago cheese

tsp. salt

tsp. pepper
48 wonton wrappers
T
he S
outh
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
R
A
A
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 Sauce
Enjoy the tempting flavor of this dish. The
spice rub also works well on lamb or beef.
KENDRA DOSS COLORADO SPRINGS, CO
MAKES: 2 SERVINGS
1 Tbsp. finely chopped shallot
1 tsp. olive oil
1 cup fresh or frozen pitted dark
sweet cherries, halved

cup ruby port wine

1 tsp. balsamic vinegar

tsp. salt
PORK CHOPS
1 tsp. coriander seeds, crushed

tsp. ground mustard

tsp. salt

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.
sat. fat), 86mg chol., 509mg sodium,
Diabetic Exchanges: 4 lean meat,
1 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
T
he M
idw
est
Pork Chops with
Cherry Suace
Karens pick
R
A
A
Homemade
Pierogies
Guys pick
Blue Cheese
Clubs
Danas pick
Homemade Pierogies
Pierogies are dumplings or tiny pies
stuffed with a fillingoften potatoes
and cheeseand 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


FILLING
4 medium potatoes, peeled and
cubed
2 medium onions, chopped
2 Tbsp. butter
5 oz. cream cheese, softened

tsp. salt

tsp. pepper
ADDITIONAL INGREDIENTS (FOR EACH
SERVING)

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 Clubs
These sandwiches look so elegant, but
theyre really easy to make. Theyre
loaded with plenty of turkey, and the
blue cheese spread offers a nice zip.
NANCY JO LEFFLER DEPAUW, IN
MAKES: 4 SERVINGS
1 pkg. (3 oz.) cream cheese,
softened

cup crumbled blue cheese

4 Tbsp. mayonnaise, divided
1 tsp. dried minced onion
Dash salt and pepper
Dash 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), 98mg chol., 1,606mg sodium, 41g
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 -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 Slump
My 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
MAKES: 6 SERVINGS
3 cups fresh or frozen blueberries

cup sugar
1
cups water
1 tsp. finely grated lemon peel
1 Tbsp. lemon juice
1 cup all-purpose flour
2 Tbsp. sugar

tsp. salt
1 Tbsp. butter
Blueberry
Slump
Erics pick

cup milk
Cream 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.
Ive 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 youre in a
hurry, cooking the cream
cheese in the microwave
for about 10 seconds will
soften it. DANA ELLIOTT
It wasnt until the late-19th century that these
delightful dishes were considered desserts. Before
then, it wouldnt 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 wont tell!. ERIC VILLEGAS
The M
idwest
R
A
A
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
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 Sald
Jamies pick
T
he W
est
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 Salad
Im new to jicama, a root vegetable
thats 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
MAKES: 10 SERVINGS
1 pkg. (6 oz.) fresh baby spinach
4 medium tomatoes, chopped
1
cups cubed peeled jicama

cup shredded Mexican

cheese blend
1 medium sweet red pepper,
chopped
1 can (2
oz.) sliced ripe olives,

drained

cup chipotle ranch salad

dressing
In a salad bowl, combine the first
six ingredients. Serve with dressing.
fat), 10mg chol., 244mg sodium,
Rabanadas
Kristis pick
Nobody wants to serve a
mushy potato salad. To ensure
your spuds arent 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
AMERICA
Packed 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).
T
he N
ortheast
T
he S
outhw
est
Authentic
German Potato Salad
This recipe came from Specks 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


2 tsp. salt

tsp. celery seed

tsp. pepper
1
cups sugar
1 cup cider vinegar

cup water
3 Tbsp. minced fresh parsley
1. Place potatoes in a Dutch oven;
cover with water. Bring to a boil.
Authentic
German
Potato Salad
Michaels 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 -in.
slices. Add potatoes and bacon
to the skillet; cook and stir gently
over low heat until heated
through. Sprinkle with parsley.
Serve warm.
T
A
S
T
E

O
F

H
O
M
E
Guacamole
Mash-Up
Grab 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. Thats 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
c
o
o
k
in
g

sc
h
o
o
l
T
I
P
S
GOTTA HAVE GUAC
When life gives you less-than-
ripe avocados, heres 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 FIX
Three-Pepper Guacamole
If youre serious
about guacamole,
use a molcajete. The
lava stone makes a
big difference in the
pepper paste.
LAURA LEVY LYONS, CO
MAKES: 4 CUPS
3 Tbsp. plus
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

tsp. salt
4 medium ripe avocados,
peeled and cubed

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., 7g fat
(1g sat. fat), 0 chol., 82mg sodium,
Diabetic Exchange: 1 fat.
EAT SMART FAST FIX
Chunky Mango Guacamole
To serve a crowd, double this recipe.
You can prep the other veggies ahead,
but add avocado just before serving.
DIANA NIENBERG MCCOMB, OH
MAKES: 4 CUPS
peeled and chopped
1 large mango, peeled
and chopped
1 large tomato, chopped
1 small red onion, chopped

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., 5g fat
Diabetic Exchanges: 1 fat, starch.
EAT SMART FAST FIX
Homemade Guacamole
My daughters call my guacamole
five-finger, to remember its made
with just five ingredientsavocado,
onion, cilantro, lime juice and salt.
NANETTE HILTON LAS VEGAS, NV
MAKES: 2 CUPS
peeled and cubed


cup minced fresh cilantro

2 Tbsp. lime juice

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., 10g fat
Diabetic Exchanges: 2 fat, 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 Cuervos
Original Margarita Mix (psst: Its 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.
T
A
S
T
E

O
F

H
O
M
E
SLI CE 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.
KEEP IT GREEN
Twist to separate.
2
Pull out the seed.
3
1
Cut into the ripe avocado stem to
stern until you hit the seed. Repeat
to cut the cado into quarters.
P
la
c
e
a
s
p
o
o
n
o
v
e
r

m
a
s
h
e
d
g
u
a
c
a
m
o
le
b
e
f
o
r
e

p
o
u
r
in
g
t
o
m
a
k
e
s
u
r
e
t
h
e

w
a
t
e
r
s
t
a
y
s
o
n
t
o
p
.
Pull the skin back like a banana peel.
Pretty cool, huh? Slice as you like.
4
SHARE THE BEST!
Taste of Home ofers the best
from kitchens just like yours.
Order your subscription today to
ensure those great avors are part
of your familys daily dinnertime.
Subscribe at ShopTasteofHome.com.
Cappuccino
Cinnamon Rolls
Distinctive coee avor accents
the lling of these ooey, gooey rolls.
The glaze goes on while theyre
still warmthey wont last long!
SHERRI COX LUCASVILLE, OH
PREP: 45 MIN. + RISING BAKE: 25 MIN.
MAKES: 1 DOZEN
1 pkg. (
oz.) active dry yeast
1 cup warm water (110 to 115)

cup warm milk (110 to 115)

cup warm buttermilk

(110 to 115)
3 Tbsp. sugar
2 Tbsp. butter, softened
1
tsp. salt
5
to 6 cups all-purpose our

FILLING

cup butter, melted

1 cup packed brown sugar
4 tsp. instant coee granules
ICING
1
cups confectioners sugar

2 Tbsp. butter, softened
1 to 2 Tbsp. milk
2 tsp. cappuccino mix


1. In a large bowl, dissolve yeast in
warm water. Add the warm milk,
buttermilk, sugar, butter, salt and
4 cups our. Beat on medium
speed until smooth. Stir in enough
remaining our to form a soft
dough (dough will be sticky).
2. Turn onto a oured 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 oured surface. Roll into an
18-in. x 12-in. rectangle; brush
with butter. Combine the brown
sugar, cofee granules and
cinnamon; sprinkle over dough to
within 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.
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
pantry
Have these basic ingredients on
hand to make mealtime planning
a breeze!
SPICES & SEASONINGS
Garlic Powder Onion Powder
Powdered Ginger Curry Powder
Cayenne Pepper Basil
Oregano Thyme
Rosemary Red Pepper Flakes
Chili Powder Ground Cinnamon
Ground Nutmeg Paprika
Sage Parsley
PASTA & GRAINS
Oatmeal Rice
Spaghetti & Other Pasta
BAKING INGREDIENTS
Baking Powder Baking Soda
Cornstarch White Flour
Whole Wheat Flour Unsweetened Cocoa
White Sugar Brown Sugar
Yeast Vanilla Extract
CONDIMENTS
Honey Tabasco Sauce
Soy Sauce Ketchup
Mayonnaise Vegetable Oil
Canola Oil Olive Oil
Cooking Oil Spray Apple Cider Vinegar
Red Wine Vinegar Mustard
Worcestershire Sauce
FRESH PRODUCE
Onions Garlic
Potatoes
IN THE REFRIGERATOR
Cheddar Cheese Eggs
Milk or Soymilk Sour Cream
Butter
IN THE FREEZER
Cooked Beans Cooked Rice
Chicken Breast Cheese (for baking)
Hamburger Other Meats
CUPBOARD
Canned Tuna Lemon Juice
Tomato Sauce Tomato Paste
Cream Soups Raisins
Canned Diced Tomatoes
Chicken Broth, Bouillon, or Base
Beef Broth, Bouillon, or Base
Pulling Some Strings
Floss nds a home in the kitchen!
Did you know that your dental oss has more than
one use? Here are some new ways your oss can pull
double duty!
TRUSS (OR TIE) those big roasts to ensure nice,
even cooking. And if youre out of kitchen string, oss
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 oss
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 oss
underneath to where you want the slice
to be and crisscross the oss around the
outside. It will come out picture-perfect
every time! Try this technique
on cinnamon rolls like these.
D
E
N
T
A
L

F
L
O
S
S
:

I
S
T
O
C
K
P
H
O
T
O
.
C
O
M
/
D
N
Y
5
9
Ive been making this for the
family for years. Its both simple
and indulgent enough to make it
a go-to recipe.
ANNE MILLER GREENFIELD, WI
DI Y FETTUCCI NE
Cutting your own fettuccine is
easyand pretty fun to do! First,
divide your large ball of pasta
dough into six wedgeslike 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
-in.-wide strips. Cook

in boiling water 1-3 minutes.
5
1 roll = 32 strips
(1 serving)
C
O
V
E
R

R
E
C
I
P
E
Lemon-Garlic
Cream Fettuccine
MAKES: 4 SERVINGS
3 tsp. grated lemon peel
8 oz. uncooked fettuccine
SAUCE

cup butter
1 tsp. grated lemon peel

cup heavy whipping cream

tsp. salt

tsp. pepper
4 oz. cream cheese, cubed
2 Tbsp. lemon juice
2 plum tomatoes, chopped
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 one
coupon per purchase. To Retailer: Johnsonville Sausage will redeem this
coupon for face value plus 8 handling, if submitted in compliance with
Johnsonvilles printed redemption policy. Cash value 1/20 of 1. Mail
coupons to: Johnsonville Sausage, CMS Dept. 77782, 1 Fawcett Drive,
Del Rio, TX 78840. 2014 Johnsonville Sausage
ONE PACKAGE, ANY FLAVOR
JOHNSONVILLE
FRESH ITALIAN
SAUSAGE!
MFR COUPON EXPIRES: 09/30/14
SAVE
$
1
EDITORIAL
EDITOR-IN-CHIEF Catherine Cassidy
CREATIVE DIRECTOR Howard Greenberg
EDITORIAL OPERATIONS DIRECTOR
Kerri Balliet
ASSOCIATE CREATIVE DIRECTOR Erin Burns
CONTRIBUTING EDITOR
Timothy McCormick
LAYOUT DESIGNER Holl y Patch
COPY CHIEF Deb Warl aumont Mul vey
COPY EDITOR Mary C. Hanson
CONTENT OPERATIONS MANAGER
Col l een King
CONTENT OPERATIONS ASSISTANT
Shannon Stroud
EDITORIAL PRODUCTION MANAGER
Dena Ahl ers
EXECUTIVE ASSISTANT Marie Brannon
CHIEF FOOD EDITOR Karen Berner
FOOD EDITORS James Schend;
Peggy Woodward, RD
ASSOCIATE FOOD EDITOR Krista Lanphier
RECIPE EDITORS Mary King; Annie Rundl e;
Jenni Sharp, RD; Irene Yeh
TEST KITCHEN & FOOD STYLING MANAGER
Sarah Thompson
TEST KITCHEN COOKS
Nichol as Iverson (l ead), Matthew Hass,
Lauren Knoelke
FOOD STYLISTS
Kathryn Conrad (senior), Leah Rekau,
Shannon Roum, Diane Armstrong
PREP COOKS
Megumi Garcia, Melissa Hansen,
Bethany Van Jacobson
PHOTOGRAPHY DIRECTOR
Stephanie Marchese
PHOTOGRAPHERS
Dan Roberts, Jim Wiel and
PHOTOGRAPHER/SET STYLIST
Grace Natol i Shel don
SET STYLISTS
Stacey Genaw, Melissa Haberman,
Dee Dee Jacq, Pam Stasney
EXECUTIVE EDITOR, DIGITAL
Sarah Karl Schroeder
SENIOR ONLINE PRODUCER
Mel anie O Brien
WEB EDITOR Julie Meyers
BUSINESS ANALYST Kristy Martin
BILLING SPECIALIST Mary Ann Koebernik
TASTE OF HOME COOKING SCHOOL
GENERAL MANAGER Erin Puariea
SALES & MARKETING MANAGER
Jamie Piette Andrzejewski
ASSOCIATE BRAND MANAGER
Jacl yn Mull ahy
EXPERIENTIAL MARKETING MANAGER
Mi tch Cooper
EXPERIENTIAL MARKETING SPECIALIST
Kris Eul
OPERATIONS COORDINATOR Dawn Strzok
FULFILLMENT SPECIALIST
Randy Brodhagen
BUSINESS
VICE PRESIDENT, CHIEF SALES OFFICER
Mark S. Josephson
VICE PRESIDENT, BUSINESS DEVELOPMENT
& MARKETING Al ain Begun
EASTERN ADVERTISING DIRECTOR
Donna Li ndskog
EASTERN ACCOUNT MANAGERS
Kari Nestor, Casey Wi twicki
MIDWEST & WESTERN
ADVERTISING DIRECTOR Jacki e Fall on
MIDWEST ACCOUNT MANAGER
Lorna Phillips
WEST COAST ACCOUNT MANAGER
Deborah Mason
SOUTHWESTERN ACCOUNT
REPRESENTATIVE Summer Nil sson
DIRECT RESPONSE ADVERTISING
Katherine Zi to, David Gell er Associates
SALES ASSISTANTS
Kimberl y Fea, Kathy West, TC Cathey,
Hal ey Doran
SENIOR PRODUCTION MANAGER
Kristine Jacobson
PRODUCTION COORDINATOR Ester Robards
BUSINESS MANAGER Allison Orlovsky
EXECUTIVE BRAND DIRECTOR Joe Losardo
SENIOR MARKETING MANAGER
Vanessa Bai l ey
MARKETING MANAGER Betsy Connors
ART DIRECTOR Deb Ferrell
DIGITAL SALES DIRECTOR Jacl yn Selby
DIGITAL SALES PLANNER Kimberl y Cal l anta
AD OPERATIONS DIRECTOR Nick Gaudio
TASTE AD NETWORK
Katie Gaon, Ingrid Swan
VICE PRESIDENT, DIGITAL EXPERIENCE
& E-COMMERCE
Jenni fer Smi th
VICE PRESIDENT, DIRECT TO CONSUMER
MARKETING Dave Fi egel
DIRECTOR, CUSTOMER CARE
Brenda M. Wendt
READERS DIGEST NORTH AMERICA
PRESIDENT AND CHIEF EXECUTIVE OFFICER
Robert E. Guth
VICE PRESIDENT, CHIEF OPERATING
OFFICER, NORTH AMERICA Howard Halligan
PRESIDENT & PUBLISHER, BOOKS
Harold Cl arke
VICE PRESIDENT, NORTH AMERICAN
OPERATIONS Philippe Cloutier
VICE PRESIDENT, CHIEF MARKETING
OFFICER Leslie Doty
VICE PRESIDENT, NORTH AMERICAN HUMAN
RESOURCES Phyllis E. Gebhardt, SPHR
VICE PRESIDENT, CHIEF TECHNOLOGY
OFFICER Rob Hilliard
VICE PRESIDENT, CONSUMER MARKETING
PLANNING Jim Woods
APPETIZERS & SNACKS
Chunky Mango Guacamole 61
Crab Deviled Eggs 23
Homemade Guacamole 61
Mexican Tortilla Roll-Ups 35
Minced Chicken & Mushrooms
with Lettuce Cups 42
Mushroom Pine Nut
Pinwheels 42
Three-Pepper Guacamole 61
BREADS
Cappuccino Cinnamon
Rolls 63
BREAKFAST & BRUNCH
Bacon Potato Wafes 11
Blarney Breakfast Bake 22
BLT Egg Bake 25
Easter Meringue Cups 22
Italian Brunch Torte 9
Mixed Berry French Toast
Bake 45
Mushroom Breakfast Pizza 43
Orange-Cinnamon French
Toast 25
Potato Ham Omelet Pie 37
Rabanadas (Portuguese
French Toast) 58
Spicy Egg Bake 23
DESSERTS
Almond Torte 12
Blueberry Slump 57
Cherry Chocolate Parfaits 46
Chocolate Cannoli 8
Italian Coconut Cream
Cake 37
Lava Chocolate Cakes 48
Layered Mocha
Cheesecake 24
Maple Nut Cofee Cake 14
Mud Cake 54
Peanut Butter-Filled Brownie
Cupcakes 52
Popcorn Cake 35
Raspberry Angel Cake 51
Surprise Monkey Bread 35
Tiramisu Parfaits 46
MAIN DISHES
Apricot Beef Broccoli
Stir-Fry 52
Baked Cannelloni 10
Beautiful Baked Ziti 28
Blue Cheese Clubs 56
Cedar Plank Grilled
Salmon 34
Chickaritos 16
Chicken Lasagna Rolls 34
Creamy Pesto Penne with
Vegetable Ribbons 36
Four-Cheese Chicken
Fettuccine 51
Grilled Caprese Portobello 40
Grilled Mushroom &
Chickpea Wrap with Basil 41
Homemade Pierogies 56
Italian BLTs 49
Italian Sausage Lasagna 30
Italian Sausage Rigatoni 28
Johnsonville Classic
Meatballs and Spaghetti 31
Johnsonville Sausage
Balls 31
Lemon-Garlic Cream
Fettuccine 64
Maple & Blue Cheese Steak 48
Meatball Stufed
Mushrooms 42
Morel Mushroom Ravioli 55
Mushroom Meatball
Parmigiana Sandwiches 51
Mushroom Orzo with Parsley,
Lemon Zest and Olive Oil 41
Mushroom, Potato & Chorizo
Tacos 40
Mushroom Risotto with
Bacon and Peas 41
One Skillet Lasagna 49
Plum-Glazed Roast
Chicken 12
Pork Chops with Cherry
Sauce 54
Sausage & Vegetable
Risotto 29
Shells with Italian Sausage
and Ricotta Stufng 28
Southwestern Steak & Bread
Salad 17
Sweet Onion BBQ Burgers 24
Texas Tacos 51
Tex-Mex Spinach Salad 58
Tuscan Pork Roast 45
SIDE DISHES
Authentic German Potato
Salad 59
Balsamic Green Bean Salad 48
Colorful Roasted Veggies 45
SOUPS, STEWS & CHILI
Chiliville Chili 30
Corn and Potato Chowder
with Mild Italian Sausage 30
R
E
C
I
P
E

I
N
D
E
X
11
34
52
Bacon Potato
Waes
Cedar Plank
Grilled Salmon
Brownie Cupcakes
RECIPE INDEX

Taste of Home Cooking School - Spring 2014 USA

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SNEAK PEEKS AT OUR

COOKBOOK BEST SELLERS!

cup butter, melted

tsp. vanilla extract

tsp. grated lemon peel

tsp. almond extract

cup all-purpose flour

tsp. baking powder

tsp. vanilla extract

cups ricotta cheese

cup chopped pistachios

lb. thinly sliced deli ham

lb. thinly sliced hard salami

lb. sliced provolone cheese

cup mozzarella cheese, grated

cup Parmesan cheese, shredded

cups mashed potatoes (with

cup finely chopped onion

cup reduced-fat sour cream

tsp. almond extract

cup butter, softened

cups sugar, divided

cup fat-free milk

cup unsweetened applesauce

cup sliced almonds

tsp. ground cinnamon

cup butter, cubed

cup thawed lemonade

cup chili sauce

cup reduced-sodium soy sauce

cup warm water (120 to 130)

cup chopped walnuts

tsp. maple flavoring

cups confectioners sugar

tsp. maple flavoring

cup bread crumbs

tsp. black pepper

cup tightly packed fresh basil

cup unsalted walnuts

cup grated parmigiana cheese

cup extra virgin olive oil

tsp. freshly ground black pepper

cups (6 oz.) shredded sharp

tsp. ground cumin

25% less saturated fat

10 times more vitamin E

3 times more vitamin B12

4 times more vitamin D

2 times more Omega 3

38% more lutein

175 mg cholesterol (58% DV)

22 tasteofhome.com/cooking-school spring 2014

lb. sliced fresh mushrooms

tsp. vanilla extract

tsp. cream of tartar

cup lemon curd

cup fresh raspberries

cup mandarin oranges

cup cubed fresh pineapple

cups prepared taco meat

cup (4 oz.) shredded

tsp. instant coffee

tsp. ground cinnamon

cup all-purpose flour