Taste of Home 201404-05

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Recipes & Tips to Celebrate Food, Family, Fun

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Mmm... Biscuits PAGE 54

Cheesecakes YOUR Way Very Vanilla Peanut Butter No-Bake Berry

April/May 2014

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READER FAVORITES FOR EASTER, MOM’S DAY & MEMORIAL DAY

THE #1 FOOD & ENTERTAINING MAGAZINE IN THE ENTIRE WORLD. REALLY!

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Contents COOKING, CARING & SHARING

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Very Vanilla Slow Cooker Cheesecake, page 88

CELEBRATE SPRING ISSUE Easter, Mother’s Day, cheesecakes and warm weather! You’ve shared your best recipes for family-friendly feasts, weeknight wonders—and dessert, of course.

Triple Berry No-Bake Cheesecake, page 87

M O FR S S IE RS PE IL U CI AM YO RE F IKE L

APRIL / MAY 2014

19 Cook Smart 18

51 Celebrate 38

PASTA 101

Try this easy homemade pasta dough and layer up your freshest lasagna ever.

22

WINNER WINNER, CHICKEN DINNER

FRESH & FAST MEDITERRANEAN

Readers create 30-minute main dishes with a happy dose of sunshine and health.

32

LEAN & GREEN

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48

SMART STUFF

Stuffed French toast—mmm. A Sanborn, Iowa, reader makes it a better-for-you choice.

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COLOR ME CONFETTI

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89

BISCUITS, SHORT & SWEET

TOP THOSE TOTS

Taco, pizza and breakfast fixin’s turn oven spuds into kid-approved meals.

92

Contest

RHUBARB, TART & SWEET

Love that rhubarb. Field Editors share their extrapuckery-good recipes.

SPRING SLOW COOKER

Rev up your favorite kitchen tool for warm weather—and these prizewinning recipes.

SAY CHEESECAKE

You break for cheesecake. These creamy, dreamy, no-bake and slow-cooker versions are meant for sharing. And seconds.

STARS, STRIPES & SIZZLES

Pull ’em fresh from the oven and pile them high with berries, cheesy eggs and more.

61

MOTHER’S DAY SPECIALS

Readers go classic with comfy dishes the way their moms made them.

Hot off the coals—it’s Memorial Day grilling at its homiest.

54

SUNDAY NIGHT LIVE

This creative Oregon cook gets her friends in on the act with a weekend recipe club.

Make someone’s birthday cake even sweeter with brown sugar buttercream and a shower of colorful sprinkles.

Toss together a nutritious spinach and sausage salad that eats like a meal.

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72

HOORAY FOR EASTER

Everything you need for a fun-filled Easter with the family, right down to the deviled eggs.

Three cheers for rotisserie chicken, your secret head start on supper.

27

Close to Home

In Every Issue

7 9 45 100 102

Table Talk Mixing Bowl The Tasty 10 Recipe Index Recipe Swap

ON OUR COVER

Stack up the smiles. Take those flaky biscuits out of

81 4

tasteofhome.com april | may 2014

the oven—happiness is here. Make a snacky sandwich, spread on some jam or butter it up. No matter what, you’re filling up on love. Home bakers’ best recipes start on page 54. Photographer: Dan Roberts | Set Stylist: Stephanie Marchese | Food Stylist: Rachel Lewis

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For subscriptions, single issues, payments, account information and other inquiries, contact Customer Care [email protected] tasteofhome.com/customercare 800-344-6913 (7 a.m.-10 p.m. Central Monday-Friday or 8 a.m.-6 p.m. Central Saturday) To find us online tasteofhome.com facebook.com/tasteofhome pinterest.com/taste_of_home twitter.com/tasteofhome To submit a recipe tasteofhome.com/submit To contact our editors Taste of Home 5400 S. 60th St. Greendale WI 53129 414-423-0100 [email protected] To find out about other Taste of Home products shoptasteofhome.com To sell Taste of Home in your store [email protected] To advertise in Taste of Home [email protected] Mailing list We make a portion of our mailing list available to reputable firms. If you would prefer that we not include your name, please visit tasteofhome.com/privacy.

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Jim Woods

JOIN THE FUN! Arisa Cupp of Warren, Oregon, shared her Slow Cooker Honey Granola, page 68. Share your top recipes and you might be featured, too: tasteofhome.com/submit. 6

tasteofhome.com april | may 2014

Arisa Cu

pp

Table Talk

Spring Into Happy!

T

Blue skies and family-favorite foods, here we come.

he sun is shining, the weather is warming— time to pull out your slow cookers! (Or should I say, don’t put them away?) Readers sent in some inspiring recipes for our Spring Slow Cooker Contest on page 61, including Slow Cooker Tropical Pork Chops, Simple Poached Salmon, Over-the-Rainbow Minestrone and Slow-Roasted Lemon Dill Chicken. Yum. Our Test Kitchen pros love inventing new ways to use this marvelous machine, and I’m pleased to report one of their best discoveries yet: the Very Vanilla Slow Cooker Cheesecake, page 88. You “bake” it in a slow cooker. Now that deserves a happy dance!

Rhubarb Scones

93

speaking of happy, who loves rhubarb? You do! I have to admit I never got the magic of rhubarb. During my first months at Taste of Home, I was aghast to learn we had a rhubarb recipe contest planned. “A whole contest for rhubarb? What’s up with that? I mean, how much can you make with rhubarb?” A lot, I learned. More than 6,000 entries rolled in, and they were delicious! As are this issue’s Rhubarb Scones, made even tastier with a slather of Pineapple-Rhubarb Jam, page 92. And have you ever put fresh rhubarb in barbecue sauce? Field Editor Rd Stendel-Freels paved the way. We can’t get enough of the tangy sauce on country-style ribs. Turn to page 94 and get your Rhubarbecue on!

mom time! We went big for our Mother’s Day edition of Mom’s Best. Reading all the stories about your moms and tasting their great recipes got us thinking about our own. (Hi, Mom C! Love ya!) We were especially touched by Kelly Simmons of Hopkinsville, Kentucky, who sent the recipe for My Mom’s Best Meat Loaf and a photo album’s worth of sweet snapshots. “I loved this meat loaf so much, I requested it for my birthday meal every year until I moved out on my own,” she says. We hear you, Kelly. It made us happy, too. Wishing you and yours all the happiness spring can bring! 2

CATHERINE CASSIDY EDITOR-IN-CHIEF

66

Simple Poached Salmon

My Mom’s Best Meat Loaf

80

Toffee Cheesecake Bars “These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. No one would ever guess they’re lighter.” — Edie D., Logan, Utah

ONE BAR EQUALS 169 cal., 9 g fat (5 g sat. fat)

LIGH

TER RECIPES FOR

HEAVY-DUTY HEAVY-DUTY

HAPPINESS Indulge your sweet tooth with makeover dessert recipes delivered straight to your inbox. FREE! Light Desserts e-Newsletter Sign up at: www.tasteofhome.com/newsletters TOHNS-LDNC-REGI

BEST ❤ LOVED RECIPES FROM HOME COOKS LIKE YOU

Mixing Bowl G IV

RABEB’EIMT EARS H

igh the netxail it to t p ag e .

Hop to It! Decorating eggs is more fun with dark chocolate. A Pennsylvania home cook shows you how. april | may 2014 tasteofhome.com

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All it takes are three simple ingredients and a little imagination.

Peanut Butter Easter Eggs Get the kids involved in making these chocolate and peanut buttery treats, well worth the sticky fingers! —MARY JOYCE JOHNSON UPPER DARBY, PA PREP: 35 MIN. + CHILLING • COOK: 5 MIN. • MAKES: 16 EGGS

³₄ cup creamy peanut butter ¹₂ cup butter, softened ¹₂ tsp. vanilla extract 2¹₃ cups confectioners’ sugar

2. In a microwave, melt chocolate

1. In a large bowl, beat peanut

chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to baking sheets. Refrigerate 30 minutes. If desired, decorate with icing; let stand until set. Store in airtight containers in refrigerator. PER SERVING 346 cal., 21 g fat (10 g sat. fat), 15 mg chol., 128 mg sodium, 37 g carb., 1 g fiber, 5 g pro.

butter, butter and vanilla until creamy. Gradually beat in confectioners’ sugar and cracker crumbs. Shape mixture into 16 eggs; place on waxed paperlined baking sheets. Refrigerate 30 minutes or until firm.

In a bowl, mix 2 cups confectioners’ sugar, 4 tsp. corn syrup, 1 tsp. almond extract and 1-2 Tbsp. milk until smooth. Tint with paste food coloring if desired. Makes ⅔ cup.

1 cup graham cracker crumbs 1¹₂ cups dark chocolate chips 2 Tbsp. shortening Confectioners’ sugar icing, optional

CONFECTIONERS’ SUGAR ICING

All Ears! Turn your eggs into happy hoppers. Cut pieces of decorative paper into bunny ears. • Tape each ear to a wooden toothpick and stick it into the top of egg. • Be sure to remove ears before eating. •

RICE KRISPIES TREATS ARE EASY TO MAKE.

Share your kids’ creations at

RICEKRISPIES.COM All it takes are three simple ingredients & a little imagination.

#easytomake

BLOGGERS WE ♥

MIXING BOWL

Carne Asada Carne asada is thinly sliced grilled steak. Sizzle it up and serve it in tacos, burritos or quesadillas. MAKES: 6 TO 8 SERVINGS

4 Tbsp. butter, melted

¹₄ cup tequila, preferably reposado

Yvette Sharpnack Marquez-

1 1 1 1

Family Food

take pictures and take notes on whatever you can!

Three generations of Mexican home cooking inspired Yvette MarquezSharpnack to found her blog, muybuenocookbook.com. “I would go to my grandmother’s house after school when I was little. She knew I loved handmade flour tortillas, so she’d give me a small dough ball, and we’d roll them out together. It was heaven,” says Yvette. “When she passed away in 2004, I asked my mom for Grandma’s rolling pin. It inspired me to start writing down our family’s favorite recipes and the stories behind them.”

Cinco de Mayo is around the corner. What’s on the menu? I always say that if you want to do something festive, set up a fun taco… or sopes…or tostada bar! Marinate some meats, throw them on the grill or cook in a slow cooker. Provide a bunch of fixings—beans, roasted chilies, cheeses, chopped red onions and tomatoes—and serve buffet or family style with chips, salsa and, of course, homemade guacamole.

Creating a family cookbook: Where do you start? The first step is to just do it. Visit relatives, have your children cook with them,

?

Find Yvette’s home-style Mexican recipes in her cookbook, Muy Bueno. amazon.com $17

Did you know? Taste of Home handpicked a collection of favorite food blogs. Check it out at tasteofhome.com/taste-bloggers.

3

¹₄ ¹₂ 1

lemon, juiced lime, juiced Tbsp. chopped fresh thyme serrano chile, stemmed and finely chopped cloves garlic, finely chopped cup chopped fresh cilantro cup chopped red onion (1½-lb.) beef flap steak or skirt steak Kosher salt and freshly ground black pepper Olive oil, for grilling

1. In a bowl, combine butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro and onion and mix well. 2. Place steak and marinade in a large sealable plastic bag. Close bag and massage marinade so steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours. 3. Preheat a grill or grill pan to high. Remove steak from bag and season with salt and pepper. Grill steak for 5 to 7 minutes per side for mediumrare. Let steak rest 10 minutes, and then slice against the grain into ½-in. pieces.

INSTANT GRATIFICATION

QUICKIE QUICHE

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tasteofhome.com april | may 2014

Three ingredients create a dish perfect for Mother’s Day brunch. (Hint: Feel free to pass this along to the kids.) Pop a Pillsbury Pie Crust in a pie plate; add some chopped fresh asparagus. Pour on a 16-oz. container of Egg Beaters Southwestern Style. And into the 350° oven for 45 minutes it goes.

+

=

TRIPLE PLAY

TASTY READS

Good Garlic!

DESSERT DARLINGS

Celebrate National Garlic Day—it’s April 19— with these delicious odes to the best-loved bulb.

Parmesan & Garlic Fries Toss 5 cups frozen fries with 2 Tbsp. olive oil, ¹'₄ tsp. salt and 3-4 minced garlic cloves. Arrange in a single layer on a prepared baking sheet and bake at 450° for 15-20 minutes, flipping once, until tender and lightly browned. Toss the fries with ¹'₄ cup grated Parmesan and serve hot.

Great Garlic Bread Combine ¹'₂ cup melted butter with ¹'₄ cup grated Romano cheese and 4 minced garlic cloves. Brush over a halvedlengthwise loaf of French bread. Sprinkle with 2 Tbsp. minced fresh parsley. Bake bread at 350° for 8 minutes. Slice and serve warm.

ONE SWEET YEAR Try a new dessert recipe each day of the year, with sweet, fresh ingredients like pears and summer berries—and plenty of chocolate, too—from Kim Laidlaw’s Dessert of the Day. amazon.com $35

JUST ADD COLOR Nothing amps up the fun factor more than rainbow sprinkles (unless you call them jimmies). Sprinkles! by Jackie Alpers bursts with colorful inspiration and recipes for making—and decorating—your happiest treats. quirkbooks.com $19

Garlic Maple Dressing

BUTTER LOVE

Place 2 minced garlic cloves, ¹'₃ cup olive oil, ¹'₄ cup pure maple syrup, juice from one medium lemon, 1-2 tsp. Dijon mustard, and ¹'₈ tsp. each salt and freshly ground pepper in a container. Cover tightly and shake like crazy until combined.

Dive into homemade recipes, tips and bakers’ secrets from a beloved Vancouver, British Columbia, neighborhood bakery in Butter Baked Goods by Rosie Daykin. Then make tempting goodies to share with your dear ones. randomhouse.com $35

april | may 2014 tasteofhome.com

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Give Taco Night a Kick in the Maracas! TM

JULI

D’S K A CHIL

I TC H E

N

ROAD TRIPPING

Hungry to Learn Feed your need for adventure and load up on fascinating facts this spring break with a family trip to the Smithsonian Institution’s FOOD: Transforming the American Table 1950–2000 exhibit in Washington, D.C. Just a few of the delicious curiosities awaiting you:

NEVER A THIRSTY MOMENT Take a gander at a 1962 Ford Falcon and its newfangled glove box with special cup rings. The rings can keep a drink upright...as long as the car is not in motion. Fast forward to 1997, when Chevrolet introduced a minivan with a whopping 17 cup holders. A 1954 SWANSON TV DINNER TRAY Dinner wasn’t always snarfed in front of the tube, but this innovation certainly helped the trend take off. A 1970s RIVAL CROCK-POT An invention after your own hearts.

PHOTOS: SMITHSONIAN INSTITUTION

JULIA CHILD’S KITCHEN Yup, the same kitchen from Julia’s Cambridge, Massachusetts, home, where her cooking shows were taped. She donated the whole kit and caboodle to the museum so it’s outfitted with hundreds of her cooking implements. Don’t you wonder what was in her kitchen junk drawer?

Break The Monotony

®

Locate the chick in the pages of this magazine and you could win a new cookbook from Taste of Home. Find it? Tell us where by going to tasteofhome.com/hiddenobject. Or mail a postcard with the page number and your name, Find the chick! address and phone number to Hide & Seek, Taste of Home, 5400 S. 60th St., Greendale WI 53129. In our February/March 2014 issue, the football was hidden on page 22.

HIDDEN OBJECT

Explore the kingdom of Sir Can-A-Lot™ and his glorious recipes at SPAM.com

Cook Smart MINI LASAGNAS Ł CHICKEN ON THE QUICK Ł MEDITERRANEAN DELIGHTS

Pasta tch. ra from socu can! Yes, y

B ig B ow l o Toss f Spr fettu ing ccine w i th , pag j a r r e 20, ed Al a spa fr ra baco gus and edo, n. Tw c irl aw risp ay.

Homemade Pasta Dough Kathryn Conrad Taste of Home Senior Food Stylist

HOME COOKS GET SPRING STARTED WITH A FRESH CROP OF FUN FOODS.

BESS BLANCO’S EASY ASIAN CHICKEN SLAW PAGE 24

DANIEL ANDERSON’S BEEF PITAS WITH YOGURT SAUCE PAGE 29

MYRNA KOLDENHOVEN’S BLUEBERRY-STUFFED FRENCH TOAST PAGE 34

DEBORAH WILLIAMS’ SAUSAGE SPINACH SALAD PAGE 32

april | may 2014 tasteofhome.com

17

LET'S COOK

Pasta 101

Start with a pile of flour, a few eggs…and it’s pasta for dinner. One simple dough makes mini springtime lasagnas or happy ribbons of fettuccine. You pick. RECIPES BY KATHRYN CONRAD TASTE OF HOME SENIOR FOOD STYLIST

tes kitchet n

TIPS

Homemade Pasta Dough Go for it. Once you try homemade pasta, you’re hooked. Kathr yn Conrad

PREP: 15 MIN. + STANDING • MAKES: 6 SERVINGS

2 eggs 1 egg yolk ¹₄ cup water 1 Tbsp. olive oil ¹₂ tsp. coarsely ground pepper ¹₄ tsp. salt 1¹₂ cups all-purpose flour ¹₂ cup semolina flour

1. In a small bowl, whisk the first six ingredients. On a clean work surface, mix the all-purpose and semolina

flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky). 2. Lightly dust work surface with flour; knead dough gently five times. Divide into six portions (page 20, image 1); cover with plastic wrap. Let rest 30 minutes.

Time to get rolling. Watch a hands-on pasta how-to right now at tasteofhome.com/pastavideo.

Choose your noodle. This dough recipe easily morphs into any pasta shape you crave. Grab a knife or a pizza cutter and have at it. Try fettuccine to start, page 20.

EAT SMART

Herb Garden Lasagnas It takes only a minute to cook the lasagna noodles al dente, which means “to the tooth” in Italian. Take a bite— the pasta should be tender but firm. PREP: 45 MIN. + STANDING BAKE: 30 MIN. • MAKES: 6 SERVINGS

1 recipe Homemade Pasta Dough FILLING

1 1 2 1 1 1

cup whole-milk ricotta cheese egg white, lightly beaten Tbsp. shredded carrot Tbsp. minced fresh basil Tbsp. thinly sliced green onion tsp. minced fresh mint ¹₄ tsp. salt 1 cup crumbled queso fresco or feta cheese, divided 4 cups chopped tomatoes (about 6 medium), divided Optional toppings: thinly sliced green onion, fresh basil and fresh mint

1. Follow directions for Homemade Pasta Dough (left).

2. In a small bowl, mix the first seven filling ingredients; stir in ½ cup queso fresco. Grease six individual 12-oz. au gratin dishes; place on baking sheets. Preheat the oven to 350°. 3. Fill a Dutch oven three-fourths full with salted water; bring to a boil. On a floured surface, roll each portion of pasta dough into a 20x4-in. rectangle, dusting dough with additional flour as needed. 4. Add one noodle to boiling water; cook 1-2 minutes or until al dente. Place one-fifth of the noodle in a prepared dish; top with 1 Tbsp. ricotta mixture and 2 Tbsp. tomato. Fold noodle back to cover filling; repeat three times, topping and folding the noodle each time (right). 5. Sprinkle lasagnas with remaining queso fresco and tomatoes. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle with additional herbs. PER SERVING 363 cal., 13 g fat (6 g sat. fat), 135 mg chol., 343 mg sodium, 44 g carb., 3 g fiber, 19 g pro. Diabetic Exchanges: 2½ starch, 2 medium-fat meat, 1 vegetable, ½ fat.

L A SAG N A M AG I C Here’s how to assemble individual lasagnas. One double-wide noodle is all it takes per serving. Place the end of a cooked noodle in a mini casserole dish. Top with filling, fold the pasta over and repeat—accordion-style. You can also nest your mini lasagnas in a 13x9-in. baking dish.

april | may 2014 tasteofhome.com

19

M A K E FE T TU CC I N E

LET'S COOK

Chicken & Spinach Lasagnas The lasagna filling is quick to make, thanks to rotisserie chicken. It’s nice and cheesy too. The lemon peel adds brightness to all those comfy layers.

1

PREP: 45 MIN. + STANDING BAKE: 30 MIN. • MAKES: 6 SERVINGS

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

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

1 recipe Homemade Pasta Dough FILLING

3 cups shredded rotisserie chicken 2 cups chopped fresh baby spinach 2 tsp. minced fresh thyme 1¹₂ tsp. grated lemon peel 1 tsp. lemon juice ¹₄ tsp. salt 2¹₄ cups (9 ounces) shredded fontina cheese, divided Grated Parmesan cheese and additional fresh thyme, optional

1. Follow directions for Homemade Pasta Dough (page 18).

2. In a large bowl, combine the first six filling ingredients; stir in 1½ cups

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

4 Roll up jelly-roll style.

5

1 roll = 32 strips ( 1 serving )

Cut into ¹'₄-in.-wide strips. Cook in boiling water 1-3 minutes. Make a Big Bowl of Spring, page 17.

20

tasteofhome.com april | may 2014

fontina cheese. Grease six individual 12-oz. au gratin dishes; place on baking sheets. Preheat oven to 350°. 3. Fill a Dutch oven three-fourths full with salted water; bring to a boil. On a floured surface, roll each portion of pasta dough into a 20x4-in. rectangle, dusting dough with additional flour as needed. 4. Add one noodle to boiling water; cook 1-2 minutes or until al dente. Place one-fifth of the noodle in the bottom of a prepared dish; top with a scant ¼ cup chicken mixture. 5. Fold noodle back to cover filling; repeat three times, topping and folding the noodle each time. Repeat with remaining noodles and filling. 6. Sprinkle the lasagnas with remaining fontina cheese. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle lasagnas with Parmesan cheese and additional thyme. PER SERVING 511 cal., 23 g fat (10 g sat. fat), 214 mg chol., 614 mg sodium, 36 g carb., 2 g fiber, 38 g pro. 2

NEW LOOK OUTSIDE. SAME AMOUNT INSIDE. Look for our new space-saving bag.

Great grilled taste

Made with 100% all natural* ingredients

No preservatives

GrilledandReady.com *Minimally processed. No artificial ingredients.

®/© 2013 TYSON FOODS, INC INC.

QUICK FIX

Winner Winner, Chicken Dinner Take one rotisserie chicken and your pick of these superstar recipes from readers like you. Supper’s gonna rock tonight.

—ALICIA GOWER AUBURN, NY START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

pkg. (12 oz.) frozen mixed vegetables Tbsp. olive oil, divided eggs, lightly beaten Tbsp. sesame oil, divided pkg. (8.8 oz. each) ready-to-serve garden vegetable rice 1 rotisserie chicken, skin removed, shredded ¹₄ tsp. salt ¹₄ tsp. pepper 1 2 2 4 3

1. Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan. 2. In same skillet, heat 2 Tbsp. sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir 10-12 minutes or until rice begins to brown. 3. Stir in shredded chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil. PER SERVING 548 cal., 25 g fat (5 g sat. fat), 163 mg chol., 934 mg sodium, 43 g carb., 3 g fiber, 38 g pro. *Plus pantry staples like salt, pepper, oil and water.

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tasteofhome.com april | may 2014

s*

After my first child was born, I needed meals that were satisfying and fast. This fried rice is now one of our favorite everyday dinners.

i ng

FAST FIX Super Quick Chicken Fried Rice

30 re 5 t

minute s d ie n

FAST FIX

Chicken Pesto with Pasta Prepared pesto accents this warm pasta toss. Keep pesto in the freezer for the next time you have leftover chicken. —TASTE OF HOME TEST KITCHEN GREENDALE, WI START TO FINISH: 20 MIN. MAKES: 8 SERVINGS

pkg. (16 oz.) cellentani or spiral pasta cups cubed rotisserie chicken medium tomatoes, chopped container (7 oz.) prepared pesto ¹₄ cup pine nuts, toasted 1 2 2 1

In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through and toss to combine. Sprinkle with pine nuts. PER SERVING 433 cal., 18 g fat (5 g sat. fat), 40 mg chol., 239 mg sodium, 45 g carb., 3 g fiber, 24 g pro.

EAT SMART FAST FIX

Chicken Salad with Dijon Vinaigrette I turn to this quick and easy salad for weeknight dinners. It’s the perfect mix of crunchy and salty. —LYNNE KEAST MONTE SERENO, CA START TO FINISH: 15 MIN. • MAKES: 8 SERVINGS

2 Tbsp. champagne vinegar or rice vinegar 4 tsp. Dijon mustard ¹₄ tsp. salt ¹₄ tsp. pepper ¹₄ cup olive oil 10 cups torn Bibb or Boston lettuce 1 rotisserie chicken, skin removed, shredded ¹₃ cup crumbled blue cheese ¹₂ cup sliced almonds, optional

1. In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually whisk in oil until blended.

2. In a large bowl, combine lettuce, chicken, cheese and, if desired, almonds. Drizzle with vinaigrette; toss to coat. PER SERVING (with almonds) 275 cal., 17 g fat (4 g sat. fat), 74 mg chol., 275 mg sodium, 4 g carb., 1 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 2½ fat.

“This recipe’s great for my family—it’s easy to adjust to my kids’ different tastes. My husband and I love it ‘loaded’ with everything!” —LYNNE KEAST

EAT SMART FAST FIX

Easy Asian Chicken Slaw

QUICK FIX

The first time I made this chicken dish, I knew it was a winner—the bowl came back to the kitchen scraped clean. —BESS BLANCO VAIL, AZ START TO FINISH: 15 MIN. MAKES: 8 SERVINGS

1 pkg. (3 oz.) ramen noodles 1 rotisserie chicken, skin removed, shredded 1 pkg. (16 oz.) coleslaw mix 6 green onions, finely chopped 1 cup reduced-fat Asian toasted sesame salad dressing

Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat. PER SERVING 267 cal., 10 g fat (3 g sat. fat), 70 mg chol., 405 mg sodium, 18 g carb., 2 g fiber, 26 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, ½ fat.

Zesty Chicken Soft Tacos Jessie Grearson-Sapat Falmouth, ME

FAST FIX

Zesty Chicken Soft Tacos We’ve made these tacos with tortillas, but naan flatbread is our favorite. Set out toppings and let people build their own. —JESSIE GREARSON-SAPAT FALMOUTH, ME START TO FINISH: 25 MIN. MAKES: 6 SERVINGS

1 cup (8 oz.) reduced-fat sour cream 2 Tbsp. Sriracha Asian hot chili sauce 2 Tbsp. lime juice 1¹₂ tsp. grated lime peel ¹₂ tsp. salt ¹₈ tsp. pepper 6 naan flatbreads, warmed 1 rotisserie chicken, skin removed, shredded Minced fresh cilantro, optional

In a small bowl, mix the first six ingredients. Spread over flatbreads; top with chicken and, if desired, cilantro. PER SERVING 420 cal., 14 g fat (5 g sat. fat), 111 mg chol., 942 mg sodium, 33 g carb., 1 g fiber, 37 g pro. 2

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april | may 2014

GET MORE! Find more favorite dinner recipes at tasteofhome.com/top10chicken.

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LIGHT NIGHTS

Fresh & Fast Mediterranean Celebrate the region’s flavors and knack for nutrition with these home cooks’ quick and easy recipes full of herbs, veggies and plenty of good taste.

“Fresh shrimp, herbs, tomatoes and cheese make this good-for-you recipe really pop.”

N MEDITAETIONAL RANEAN DIET MRO NTH

—SONALI RUDER

EAT SMART FAST FIX

1 tsp. dried oregano

Feta Shrimp Skillet

¹₂ tsp. pepper ¹₄ tsp. salt 2 cans (14¹₂ oz. each) diced

On our honeymoon in Greece, my husband and I had a dish like this one. When we got home, I wanted to re-create the flavors. Now, making it brings back such wonderful memories. —SONALI RUDER NEW YORK, NY START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

tomatoes, undrained

¹₄ cup white wine, optional 1 lb. uncooked medium shrimp, peeled and deveined 2 Tbsp. minced fresh parsley ³₄ cup crumbled feta cheese

1. In a large nonstick skillet, heat oil 1 Tbsp. olive oil 1 medium onion, finely chopped 3 garlic cloves, minced

over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings;

cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened. 2. Add shrimp and fresh parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened. PER SERVING 240 cal., 8 g fat (3 g sat. fat), 149 mg chol., 748 mg sodium, 16 g carb., 5 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat. april | may 2014 tasteofhome.com

27

LIGHT NIGHTS

EAT SMART FAST FIX

Greek-Style Chicken Skewers

1 tsp. poultry seasoning 1 tsp. dried oregano ¹₂ tsp. salt ¹₂ tsp. grated lemon peel ¹₄ tsp. onion powder ¹₄ tsp. pepper 1 lb. boneless skinless chicken breasts, cut into strips

This is the one chicken dish my son doesn’t put ketchup on. You can make it without skewers, too. —KATHY MARTINEZ SPRING VALLEY, CA START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

1. In a bowl, combine all ingredients, ³₄ cup reduced-fat plain yogurt 1 Tbsp. lemon juice 1 Tbsp. olive oil

tossing lightly. Refrigerate chicken for 10 minutes or up to 8 hours. 2. Remove chicken from marinade;

discard marinade. Thread chicken onto eight metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. 3. Grill chicken, covered, over medium heat or broil 4 in. from the heat 5-7 minutes or until chicken is no longer pink, turning once. PER SERVING 134 cal., 3 g fat (1 g sat. fat), 63 mg chol., 120 mg sodium, 1 g carb., trace fiber, 23 g pro. Diabetic Exchange: 3 lean meat.

“You can add your favorite fresh herbs, like cilantro, tarragon or basil, to this recipe. I also love it over hot rice.” —KATHY MARTINEZ

with overs o salad, t f e l Toss onis’ orz a pita Ze r d to Mya 29, or ad reens. p a g e th s a l a d g wi

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tasteofhome.com april | may 2014

EAT SMART FAST FIX

Beef Pitas with Yogurt Sauce Daniel Anderson | Pleasant Prairie, WI

Beef Pitas with Yogurt Sauce I’ve always wanted to tour the Mediterranean, but this may be as close as I’ll get...for now. Top servings with a sauce that doubles as dip for pita chips. —DANIEL ANDERSON PLEASANT PRAIRIE, WI START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

1 cup (8 oz.) fat-free plain yogurt

¹₄ cup minced fresh parsley 1 garlic clove, minced

¹₈ tsp. plus ¹₂ tsp. salt, divided 1 lb. beef top sirloin steak, cut into thin strips 1 tsp. dried oregano 1 tsp. minced fresh rosemary ¹₄ tsp. pepper 4 tsp. olive oil, divided 1 large sweet onion, sliced 4 whole pita breads, warmed

1. In a small bowl, mix yogurt, parsley, garlic and ⅛ tsp. salt. Toss beef with herbs, pepper and remaining salt. 2. In a large nonstick skillet, heat 2 tsp. oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Remove from pan. 3. In same skillet, heat remaining oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Serve in pitas; top with onion and sauce. PER SERVING 405 cal., 10 g fat (2 g sat. fat), 47 mg chol., 784 mg sodium, 45 g carb., 2 g fiber, 33 g pro. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.

EAT SMART FAST FIX

Whole Wheat Orzo Salad In less than 30 minutes, I can put together this salad of pasta, white beans and veggies—and it’s good for a crowd. —MYA ZERONIS PITTSBURGH, PA START TO FINISH: 30 MIN. MAKES: 8 SERVINGS

2¹₂ cups uncooked whole wheat orzo pasta (about 1 lb.) 1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

Whole Wheat Orzo Salad Mya Zeronis | Pittsburgh, PA

3 medium tomatoes, finely chopped 1 English cucumber, finely chopped 2 cups (8 oz.) crumbled feta cheese 1¹₄ cups pitted Greek olives (about 6 oz.), chopped 1 medium sweet yellow pepper, finely chopped 1 medium green pepper, finely chopped 1 cup fresh mint leaves, chopped ¹₂ medium red onion, finely chopped ¹₄ cup lemon juice 2 Tbsp. olive oil

1 Tbsp. grated lemon peel 3 garlic cloves, minced ¹₂ tsp. pepper

1. Cook orzo according to package directions. Drain orzo; rinse with cold water. 2. Meanwhile, in a large bowl, combine remaining ingredients. Stir in orzo. Refrigerate until serving. PER SERVING 411 cal., 17 g fat (4 g sat. fat), 15 mg chol., 740 mg sodium, 51 g carb., 13 g fiber, 14 g pro.

april | may 2014 tasteofhome.com

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LIGHT NIGHTS

EAT SMART FAST FIX

Greek Chicken & Artichokes Because it’s so easy and fast, this recipe was a perennial favorite with my friends during our college years. I’ve also added olives and onions to the mix to give it a little something extra. —CAITLIN CHANEY TAMPA, FL START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

³₄ lb. boneless skinless chicken breasts, cubed 1¹₄ tsp. Greek seasoning 1 Tbsp. olive oil 1 cup sliced fresh mushrooms 1 can (14¹₂ oz.) no-salt-added diced tomatoes, undrained 1 can (14 oz.) water-packed quartered artichoke hearts, drained 2 cups cooked brown rice ¹₄ cup crumbled feta cheese

1. Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer. 2. Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese. PER SERVING 309 cal., 7 g fat (2 g sat. fat), 51 mg chol., 704 mg sodium, 34 g carb., 4 g fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1½ starch, 1 fat.

EAT SMART FAST FIX

1 shallot, thinly sliced

¹₃ cup garlic-stuffed olives, halved 2 Tbsp. water 2 Tbsp. olive juice

1. Place fillets in a large nonstick skillet coated with cooking spray. Sprinkle with oregano and salt; top with lemon and shallot. 2. Scatter olives around fish; add water and olive juice. Bring to a boil. Reduce heat to low; gently cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. PER SERVING 163 cal., 3 g fat (trace sat. fat), 65 mg chol., 598 mg sodium, 4 g carb., trace fiber, 27 g pro. Diabetic Exchange: 4 lean meat.

Greek Chicken & Artichokes

EAT SMART FAST FIX

Juicy & Delicious Mixed Spice Burgers We like trying to make “street foods” at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. —ANNE HENRY TORONTO, ON START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

1 3 2 1

medium onion, finely chopped Tbsp. minced fresh parsley Tbsp. minced fresh mint garlic clove, minced ³₄ tsp. ground allspice ³₄ tsp. pepper ¹₂ tsp. ground cinnamon ¹₂ tsp. salt ¹₄ tsp. ground nutmeg 1¹₂ lbs. lean ground beef (90% lean) Refrigerated tzatziki sauce, optional

Stuffed-Olive Cod Visit the olive bar in your supermarket and put a new twist on cod in this simple, high-protein, low-fat entree that’s a weeknight lifesaver. —TRIA OLSEN QUEEN CREEK, AZ START TO FINISH: 25 MIN. MAKES: 4 SERVINGS

4 cod fillets (6 oz. each) 1 tsp. dried oregano ¹₄ tsp. salt 1 medium lemon, thinly sliced

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1. In a large bowl, combine the first nine ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties. 2. Grill patties, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. If desired, serve with sauce. PER SERVING 192 cal., 9 g fat (4 g sat. fat), 71 mg chol., 259 mg sodium, 3 g carb., 1 g fiber, 22 g pro. Diabetic Exchange: 3 lean meat. 2

Stuffed-Olive Cod

Zing! S sauce lather with t fo za and cu r a creamy g tziki a cumb e r boos rlic t.

“I am lucky to be a stay-at-home mom to a couple of foodies. They love it all and are always keen to try new kinds of food.” —ANNE HENRY

Juicy & Delicious Mixed Spice Burgers

april | may 2014 tasteofhome.com

31

TO YOUR HEALTH

Lean & Green Fresh spinach packs some serious nutrients for your vision, teeth, bones, skin and plenty more. Just add sausage, a simple toss-together dressing and onions—and grab your fork.

r lowe g e is n p or k a s u a en s a a t th Chick i e s a n d f till b o a s t s k ! s lin lor in ca sions but otein per ve r s o f p r am 14 gr

EAT SMART FAST FIX

Sausage Spinach Salad Want a fast way to turn a salad into a hearty meal? Add sausage. The tangy mustard dressing also goes with smoked salmon or chicken. —DEBORAH WILLIAMS PEORIA, AZ START TO FINISH: 20 MIN. MAKES: 2 SERVINGS

4 tsp. olive oil, divided 2 fully cooked Italian chicken sausage links (3 oz. each), cut into ¹₄-in. slices ¹₂ medium onion, halved and sliced 4 cups fresh baby spinach 1¹₂ tsp. balsamic vinegar 1 tsp. stone-ground mustard

1. In a large nonstick skillet coated with cooking spray, heat 1 tsp. oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender. 2. Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately. PER SERVING 244 cal., 16 g fat (3 g sat. fat), 65 mg chol., 581 mg sodium, 8 g carb., 2 g fiber, 17 g pro. Diabetic Exchanges: 2 lean meat, 2 vegetable, 2 fat.

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april | may 2014

Y HEALTH VISION MONTH

SPINACH

FOR SIGHT

Superfood spinach is loaded with four eye-protecting nutrients. In fact, eating three servings of spinach a week can lower your risk of macular degeneration by 43%, according to a study by the National Eye Institute.

GET MORE! From salads to dips, find favorite spinach recipes at tasteofhome.com/spinach.

40

°

The top temperature at which you should store eggs (even hard-cooked Easter eggs!). And—good news—Easter eggs are safe as long as they are not dirty or cracked or have been out of the refrigerator for more than two hours. They’ll keep in the fridge for up to a week.

DIG IN FOR A

HEALTHY ’DO You are what you eat, even down to your hair. “With a poor diet, your hair can be brittle and not have a healthy sheen and luster,” says Dr. Gervaise Gerstner, a New York dermatologist. If your bad hair day extends into bad hair weeks, Gerstner says you’re likely not eating enough protein and healthy fats. She suggests adding these four foods to your diet:

Salmon | Almonds | Olive oil | Avocado

MAKEOVER

Smart Stuff

Freshen up stuffed French toast for a bright and early start to healthy cooking.

ERUSNT B CH B in

Sugar and cream cheese usually star in stuffed French toast, while a little fruit sits on top. Jump-start your day and give your healthy habits a hand with this version that leaves you fueled and filled. Myrna Koldenhoven of Sanborn, Iowa, wisely cuts out the cream and slashes sugar and carbs to show off the true star ingredient—spring’s best fresh blueberries. Dig in.

BlueberryStuffed French Toast EAT SMART

French toast becomes light and lovely company food when you pile it high with fresh fruit. —MYRNA KOLDENHOVEN SANBORN, IA

r a ng e sweet o with h it w Drizzle at ’s packed rup. h sauce t . Sayonara, sy C in m vita

PREP: 35 MIN. • BAKE: 15 MIN. MAKES: 8 SERVINGS

1¹₂ cups fresh or frozen blueberries 3 Tbsp. sugar, divided 8 slices Italian bread (1¹₄ in. thick) 4 eggs ¹₂ cup orange juice 1 tsp. grated orange peel Dash salt SAUCE

¹₄ cup orange juice ¹₄ cup water 3 Tbsp. sugar 1 Tbsp. cornstarch ¹₈ tsp. salt 1¹₂ cups orange sections 1 cup fresh or frozen blueberries ¹₃ cup sliced almonds, toasted

1. Preheat oven to 400°. In a small bowl, toss blueberries with 2 Tbsp. sugar. Cut a pocket horizontally in each slice of bread. Fill with berries.

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april | may 2014

MAKEOVER

TYPICAL

Calories

167

653 Calories

5g

46g

106 mg Cholesterol

143 mg Cholesterol

118 mg Sodium

1,141 mg Sodium

Fat

2. In a shallow bowl, whisk eggs, orange juice, orange peel, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once. 3. Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve French toast with sauce; sprinkle with almonds.

Fat

TO TOAST ALMONDS Spread in a

15x10x1-in. pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, heat in a dry nonstick skillet over low heat until lightly browned, stirring occasionally. PER SERVING 167 cal., 5 g fat (1 g sat. fat), 106 mg chol., 118 mg sodium, 27 g carb., 3 g fiber, 5 g pro. Diabetic Exchanges: 1½ starch, 1 fat, ½ fruit. 2

GET MORE! Visit tasteofhome.com/healthybreakfast for more good-for-you recipes.

Making healthy choices

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Why should the kids get all the Easter treats?

Philadelphia Double-Lemon Cheesecake Bars ®

Prep Time: 35 min. | Total Time: 7 hrs. 15 min. incl. refrigerating | Makes: 16 servings

2 3 4 1 3/4 3

cups vanilla wafer crumbs Tbsp. butter, melted pkg. (8 oz. each) Philadelphia® Cream Cheese, softened cups sugar, divided Tbsp. flour

1 1/3 1/2 4 2 1/2

Tbsp. lemon zest cup lemon juice, divided tsp. vanilla eggs, 1 separated Tbsp. cornstarch cup water

HEAT oven to 325ºF and line a 13x9-inch pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla with mixer until blended. ADD 1 egg white and remaining 3 whole eggs, beating after each just until blended. (Reserve yolk for later use.) POUR batter over crust. Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in saucepan; gradually stir in water and remaining lemon juice. Bring just to boil, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended; stir in 2 Tbsp. hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 min. or until thickened. Cool. SPOON glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.

creamcheese.com © 2014 Kraft Foods

Made with fresh milk, real cream and no preservatives.

Celebrate

EVERYTHING EASTER Ł FOR THE LOVE OF BISCUITS Ł
THRILLS ON THE GRILL

Carro t are t cupcake he p e s, p f o r b r f e c t hi a g e 4 4 , d u nny Pe e p e o u t s.

Good eats Easterfor joy. Easter Basket Cupcakes Kathy Kittell | Lenexa, KS

HOLIDAY FUN, SWEET B-DAYS AND FAMILY-STYLE COOKOUTS START HERE.

BONNIE HAWKINS’ MAPLE-PEACH GLAZED HAM PAGE 39

KAREN BERNER’S CONFETTI CAKE PAGE 46

LISA SPEER’S LEMONY SHRIMP & TOMATOES PAGE 50

CAROL HOLLADAY’S BUTTERMILK ANGEL BISCUITS PAGE 55

april | may 2014 tasteofhome.com

37

HAPPY EASTER

Hooray for Easter Get your family hopping straight to the table with home-cooked traditional dishes and inspired new recipes for this year’s celebration.

Maple-Peach Glazed Ham

this “ We created ifferent by tr y ing d slices of toppings on at we wh ham, using itchen.” had in the k —BONNIE

HAWKINS

5 INGREDIENTS

Maple-Peach Glazed Ham This is one of my husband’s favorite recipes. He makes it regularly for his group of friends on the weekends because it’s so good and easy. —BONNIE HAWKINS ELKHORN, WI

EAT SMART

5 INGREDIENTS

Fresh Green Beans & Garlic I’ve always been a firm believer that fresh is best. I developed this recipe to take advantage of our garden veggies. It really shows off the full flavor of the green beans. —CAROL MAYER SPARTA, IL

PREP: 5 MIN. • BAKE: 2 HOURS MAKES: 16 SERVINGS (ABOUT 2 CUPS SAUCE)

1 fully cooked bone-in ham (7 to 9 lbs.) 2 cups peach preserves or orange marmalade ¹₂ cup maple syrup ¹₃ cup orange juice 2 Tbsp. ground ancho chili pepper, optional

START TO FINISH: 25 MIN. MAKES: 8 SERVINGS

2 2 4 2 1

Tbsp. canola oil Tbsp. butter garlic cloves, sliced lbs. fresh green beans cup reduced-sodium chicken broth ¹₂ tsp. salt ¹₄ tsp. pepper

1. In a Dutch oven, heat oil and butter over medium-high heat. Add garlic; cook and stir 45-60 seconds or until golden. Using a slotted spoon, remove garlic from pan; reserve. Add green beans to pan; cook and stir 4-5 minutes or until crisp-tender. 2. Stir in broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or just until beans are tender and broth is almost evaporated, stirring occasionally. Stir in reserved garlic. PER SERVING 91 cal., 6 g fat (2 g sat. fat), 8 mg chol., 245 mg sodium, 8 g carb., 3 g fiber, 2 g pro. Diabetic Exchanges: 1½ fat, 1 vegetable.

Fresh Green Beans & Garlic

1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Cover and bake 1¾ to 2¼ hours or until a thermometer reaches 130°. 2. Meanwhile, in a small saucepan, mix preserves, syrup, orange juice and, if desired, ancho chili pepper until blended. Remove ¾ cup mixture for glaze. 3. Remove ham from oven; brush with some of the glaze. Bake, uncovered, 15-20 minutes longer or until a thermometer reads 140°, brushing occasionally with remaining glaze. 4. In a saucepan, bring preserves mixture to a boil over medium heat, stirring occasionally. Cook and stir 1-2 minutes or until slightly thickened. Serve ham with sauce. PER SERVING 294 cal., 5 g fat (2 g sat. fat), 87 mg chol., 1,040 mg sodium, 34 g carb., 0 fiber, 29 g pro.

april | may 2014 tasteofhome.com

39

HAPPY EASTER

Traditional Hot Cross Buns

1. In a small bowl, dissolve yeast in

On Easter morning, our family always looked forward to a breakfast of dyed hard-cooked eggs and Mom’s hot cross buns. I still serve these for special brunches or buffets.

warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky). 2. Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. 3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°. 4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly. 5. For icing, mix confectioners’ sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm. PER SERVING 171 cal., 3 g fat (2 g sat. fat), 28 mg chol., 145 mg sodium, 31 g carb., 1 g fiber, 4 g pro.

—BARBARA JEAN LULL FULLERTON, CA PREP: 25 MIN. + RISING BAKE: 15 MIN. + COOLING MAKES: 2¹₂ DOZEN

Traditional Hot Cross Buns

2 pkg. (¹₄ oz. each) active dry yeast 2 cups warm whole milk (110° to 115°) 2 eggs ¹₃ cup butter, softened ¹₄ cup sugar 1¹₂ tsp. salt 1 tsp. ground cinnamon ¹₄ tsp. ground allspice 6 to 7 cups all-purpose flour ¹₂ cup dried currants ¹₂ cup raisins 1 egg yolk 2 Tbsp. water ICING

1¹₂ cups confectioners’ sugar 4 to 6 tsp. whole milk

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tasteofhome.com april | may 2014

Roasted Chicken & Red Potatoes Pop this homey dinner into the oven for about an hour and enjoy! It has plenty of flavor—the meat and veggies come together just perfectly. —SHERRI MELOTIK OAK CREEK, WI PREP: 15 MIN. • BAKE: 55 MIN. MAKES: 6 SERVINGS

2 lbs. red potatoes, cut into 1-in. pieces 1 pkg. (9 oz.) fresh spinach 1 large onion, cut into 1-in. pieces 2 Tbsp. olive oil 4 garlic cloves, minced 1 tsp. salt, divided 1 tsp. dried thyme ³₄ tsp. pepper, divided 6 chicken leg quarters ³₄ tsp. paprika

1. Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, ¾ tsp. salt, thyme and ½ tsp. pepper; toss to combine. 2. Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast 55-60 minutes or until a thermometer inserted in chicken reads 180° and potatoes are tender. PER SERVING 449 cal., 21 g fat (5 g sat. fat), 105 mg chol., 529 mg sodium, 29 g carb., 4 g fiber, 35 g pro.

Roasted Chicken & Red Potatoes april | may 2014 tasteofhome.com

41

HAPPY EASTER

5 INGREDIENTS FAST FIX

Jelly Bean Bark Homemade Easter candy doesn’t get easier than this. All you need are a few ingredients, a microwave and a pan! —MAVIS DEMENT MARCUS, IA PREP: 15 MIN. + STANDING • MAKES: 2 LBS.

1 Tbsp. butter 1¹₄ lbs. white candy coating, coarsely chopped 2 cups small jelly beans

FAST FIX Smoked Salmon Deviled Eggs

Salmon and cream sauce are so good on eggs. Drizzle the sauce or serve it on the side; it’s great either way. —MARINELA DRAGAN PORTLAND, OR START TO FINISH: 40 MIN. MAKES: 32 APPETIZERS

16 hard-cooked eggs 4 oz. cream cheese, softened ¹₃ cup mayonnaise 2 Tbsp. snipped fresh dill 1 Tbsp. capers, drained and finely chopped 1 Tbsp. lemon juice 1 tsp. horseradish sauce 1 tsp. prepared mustard ¹₂ tsp. freshly ground pepper ³₄ cup flaked smoked salmon fillet SAUCE

1 cup mayonnaise

¹₄ cup plus 2 Tbsp. ketchup

1 Tbsp. horseradish sauce 1 Tbsp. prepared mustard ¹₄ cup flaked smoked salmon fillet, optional

1. Cut hard-cooked eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Mix in cream cheese, mayonnaise, dill, capers, lemon juice, horseradish sauce, mustard and pepper. Fold in salmon. Spoon into egg whites. Refrigerate, covered, until serving. 2. In a small bowl, mix mayonnaise, ketchup, horseradish sauce and mustard. If desired, top eggs with salmon; serve with sauce. PER SERVING 129 cal., 12 g fat (3 g sat. fat), 115 mg chol., 180 mg sodium, 1 g carb., trace fiber, 4 g pro.

1. Line a 15x10x1-in. pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Top with jelly beans, pressing to adhere. Let stand until set. 2. Cut or break bark into pieces. Store in an airtight container. PER (1-OZ.) SERVING 154 cal., 5 g fat (5 g sat. fat), 1 mg chol., 10 mg sodium, 27 g carb., trace fiber, trace pro.

NA NA L JELLTYIO BEAN DAY AP RIL 22

Cool Beans! Pop jelly beans into a clear pastry bag topped with a ring of zigzag-cut craft paper. Cinch it with a twist tie covered in pretty washi tape. Continued on page 44 E

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tasteofhome.com april | may 2014

If I had opposable thumbs, I’d give it a thumbs-up.

EASY LAYERED BOSTON CREAM PIE Just one of many easy holiday recipes available at Jello.com/Recipes PREP: 15 min. MAKES: 8 servings 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1-1/2 cups cold milk

1

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

2

STACK cake layers on plate, spreading pudding mixture between layers.

3

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour.

1-1/2 cups thawed COOL WHIP Whipped Topping, divided 1 pkg. (10 oz.) prepared angel food cake, cut horizontally into 3 layers 2 oz. BAKER’S Semi-Sweet Chocolate, chopped

Fun things up this Easter.

© 2014 Kraft Foods

Easter Basket Cupcakes When I first started making these, we used red licorice whips for the basket handles. Now I can find all sorts of colors. Decorate your cupcakes to match or make each one unique. —KATHY KITTELL LENEXA, KS PREP: 35 MIN. • BAKE: 20 MIN. + COOLING MAKES: 2¹₂ DOZEN

4 1 1 1 3 3 2 2 1 1

¹₂ ¹₄ ³₄ 1 2

eggs cup sugar cup packed brown sugar cup canola oil tsp. vanilla extract cups all-purpose flour tsp. baking powder tsp. ground cinnamon tsp. salt tsp. baking soda tsp. ground ginger tsp. ground nutmeg cup buttermilk lb. carrots, grated cups chopped walnuts, toasted

1 can (8 oz.) crushed pineapple, drained 1 cup flaked coconut FROSTING/DECORATING

1 pkg. (8 oz.) cream cheese, softened ¹₂ cup butter, softened 1 tsp. grated orange peel 1 tsp. vanilla extract 4 cups confectioners’ sugar 1 tsp. water 6 drops green food coloring 3 cups flaked coconut Optional candies: jelly beans, bunny Peeps candy and Sour Punch straws

1. Preheat oven to 350°. Line 30 muffin cups with paper liners.

2. In a large bowl, beat eggs, sugars, canola oil and vanilla until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt, baking soda, ginger and nutmeg; add to egg mixture alternately with buttermilk, beating well after each addition. Stir in the carrots,

walnuts, pineapple and coconut just until blended. 3. Fill prepared cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. 4. In a large bowl, beat cream cheese and butter until blended. Beat in orange peel and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. 5. In a large resealable plastic bag, mix water and food coloring; add coconut. Seal bag and shake until coconut is evenly tinted. Sprinkle over cupcakes. Decorate with candies as desired. Refrigerate until serving. PER SERVING 420 cal., 24 g fat (9 g sat. fat), 45 mg chol., 253 mg sodium, 50 g carb., 2 g fiber, 5 g pro. 2

Easter Basket Cupcakes

“My mom an d I made these when I was g row ing up . I had just as much fun sharing the experie nce w ith my ow n k id s.” —K ATHY K

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april | may 2014

ITTELL

GET MORE! Find more of your favorite classic holiday recipes at tasteofhome.com/top10easter.

T H E TA ST Y 10

G

D EGGS

Time to get cracking on those eggs you cooked up for Easter. These readers have a few ideas in their baskets.

1

2

3

4

Line eggs up in the

Split and lightly toast an English muffin for

A family favorite is

Add a thin slice of ham or Canadian bacon. Layer with sliced eggs and pour on your favorite cheese sauce. Sprinkle with paprika and fresh chives.

Goldenrod Toast. Make a standard white sauce and stir in chopped egg whites just before removing from heat. Pour over toast. Press egg yolks through a sieve and scatter them on top.

Make Egg Salad Sandwiches. Finely chop the eggs, then add sliced black olives, celery salt, mayo and a touch of mustard. Spread on wheat bread and top with thinly sliced cucumber, sprouts, red onion and jack cheese.

—SHARON FERGUSON VERO BEACH, FL

—KATIE MCBRYDE SYDNEY, AUSTRALIA

—DIANE DUNKEN SILOAM SPRINGS, AR

middle of a meat loaf before baking. A surprise in every slice! —LOUISE CANNING CONSTANTINO PRESCOTT VALLEY, AZ

Faux Eggs Benedict.

5 For a Cobb Salad Sandwich, cut up eggs along with chicken, bacon, avocado and tomato. Toss with ranch dressing and blue cheese. Serve with lettuce on toasted bread.

6

Slice the eggs lengthwise and add to a BLT. —ELLEN JOHNSON COLE CAMPBELLSBURG, IN

—CYNTHIA SARAFOLEAN HAMMORK HAWTHORNE, CA

7 Save your pickle juice. Peel eggs and cover them with the juice, along with some jalapenos or pepperoncini for heat. After a couple of days, you have homemade Pickled Eggs. —CAROLE IRWIN ALPINE, CA

8

9

10

I use leftover eggs in my Pea Salad. Rinse and drain a small bag of frozen peas. Add a small jar of drained pimientos and a chopped onion. Add 3-5 chopped eggs, mayo and salt and pepper to taste. Great with fried chicken, smoky baked ham, burgers or barbecue.

Cut eggs in half and place in a 9-in.-square baking dish for a Hard-Boiled Egg Bake. Cover with homemade cheese sauce. Top with a mixture of grated Parmesan, panko bread crumbs and melted butter. Bake at 400° for 20 minutes or until bubbly. Serve with bacon.

Bacon-Wrapped Eggs for sure. Microwave bacon strips until partially cooked but not crisp. Wrap around peeled eggs. Bake at 375° until bacon is crisp. Sprinkle with sharp cheddar cheese and bake a few minutes more to melt. Add a touch of fresh thyme on top.

—SHERRY PHILLIPS BROOKS WAYNESBORO, GA

—JEANETTEE WELLS BELPRE, OH

—REBECCA PARDUE JELLEY CAROLINA BEACH, NC

HAPPY BIRTHDAYS

COLOR ME

confetti

Pass out the party hats—you’ve got a cake that practically sings “Happy Birthday!” Bursting with sprinkles inside and out, this is one special home-baked surprise.

Confetti Cake with Brown Sugar Buttercream This simple and tender cake has been celebrated in my family for years. Dressed up with tinted frosting and rainbow confetti sprinkles, it becomes pure party fun. —KAREN BERNER TASTE OF HOME CHIEF FOOD EDITOR PREP: 40 MIN. • BAKE: 20 MIN. + COOLING MAKES: 16 SERVINGS

2¹₄ cups cake flour 1¹₂ cups sugar 3¹₂ tsp. baking powder ¹₂ tsp. salt ¹₂ cup butter, softened 4 egg whites ³₄ cup whole milk 1 tsp. clear vanilla extract

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april | may 2014

¹₂ tsp. almond extract ¹₃ cup rainbow jimmies BUTTERCREAM

4 egg whites 1 cup packed light brown sugar ¹₄ tsp. salt 1¹₂ cups butter, softened 1¹₂ tsp. clear vanilla extract ¹₂ to ³₄ tsp. yellow food coloring Confetti sprinkles

1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. 2. In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, one at a time, beating well after each addition. Gradually beat in milk and extracts. Gently fold in jimmies. 3. Transfer batter to pans. Bake 20-25 minutes or until a toothpick comes out clean. Cool in pans for

10 minutes before removing to wire racks; remove paper. Cool completely. 4. For buttercream, in a heatproof bowl of a stand mixer, whisk egg whites, brown sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes. 5. Remove from heat. With whisk attachment of stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and food coloring. 6. Immediately spread frosting between layers and over top and sides of cake. Decorate with sprinkles. Store in refrigerator. PER SERVING 432 cal., 24 g fat (15 g sat. fat), 61 mg chol., 398 mg sodium, 51 g carb., trace fiber, 4 g pro. 2

GET MORE! Find more cake recipes, plus cake decorating tips, at tasteofhome.com/birthdays.

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GRILL TIME

STARS, STRIPES &

SIZZLES Gather the neighbors and throw the goods on the grill—it’s Memorial Day! Just ask guests to bring a side for your smokin’ all-American spread.

BLACK CHIP &BEAN BURGE DIP RS

EAT SMART

FAST FIX

Black Bean Chip & Dip Burgers

Good Ol’ Burger

I tried to whip up a healthy veggie burger that wasn’t dry and crumbly or really boring. These fit the bill because even my grandchildren prefer them over classic hamburgers. They taste like chips and dip on a bun!

For a quick weeknight dinner, try these juicy burgers. A dollop of chili sauce on top makes them extra flavorful. —RON TREADAWAY ACWORTH, GA START TO FINISH: 30 MIN. MAKES: 4 SERVINGS

—KT REHRIG ALLENTOWN, PA

1 egg, lightly beaten PREP: 30 MIN. • GRILL: 10 MIN. MAKES: 8 SERVINGS

²₃ cup water ¹₃ cup quinoa, rinsed 1 can (15 oz.) black beans, rinsed and drained 1 jar (16 oz.) salsa, divided 1 cup crushed baked tortilla chip scoops 2 Tbsp. reduced-sodium taco seasoning 8 whole wheat hamburger buns, split 8 lettuce leaves 8 slices tomato 8 slices red onion

1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. 2. In a large bowl, mash black beans. Add 1 cup salsa, tortilla chips, taco seasoning and cooked quinoa; mix well. Shape mixture into eight ¼-in.-thick patties. 3. Grill, covered, over medium heat 5-6 minutes on each side or until heated through. Serve patties on buns with lettuce, tomato, onion and remaining salsa. TO BAKE PATTIES Preheat oven to 350°. Place patties on a baking sheet coated with cooking spray. Bake 25-30 minutes or until heated through, turning once. PER SERVING 247 cal., 3 g fat (1 g sat. fat), 0 chol., 700 mg sodium, 47 g carb., 7 g fiber, 8 g pro.

’ D OL G OO G E R R BU

¹₄ cup dry red wine or beef broth 1 Tbsp. chili sauce

¹₄ tsp. Italian seasoning ¹₄ tsp. pepper 1 4 4 4 4

lb. ground beef hamburger buns, split lettuce leaves slices tomato slices onion

1. In a large bowl, combine egg, wine, chili sauce, Italian seasoning and pepper. Add beef; mix lightly but thoroughly. Shape into four ½-in.-thick patties. 2. Grill burgers, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 160°. 3. Grill buns over medium heat, cut side down, 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and onion. PER SERVING 364 cal., 16 g fat (6 g sat. fat), 123 mg chol., 349 mg sodium, 25 g carb., 2 g fiber, 26 g pro.

Crank u Use Srir p the heat. a of basic cha instead chili sa uce. april | may 2014 tasteofhome.com

49

GRILL TIME

EAT SMART Lemony Shrimp & Tomatoes

I created this recipe for my family because they’re always excited to eat grilled shrimp. And I’m happy to serve it because it’s quick, delicious and good for us. —LISA SPEER PALM BEACH, FL PREP: 20 MIN. + MARINATING GRILL: 5 MIN. MAKES: 4 SERVINGS

2 garlic cloves, minced

¹₂ tsp. grated lemon peel 1 lb. uncooked jumbo shrimp, peeled and deveined ²₃ cup fresh arugula 2 green onions, sliced ¹₄ cup plain yogurt 2 tsp. 2% milk 1 tsp. cider vinegar 1 tsp. Dijon mustard ¹₂ tsp. sugar ¹₂ tsp. salt, divided 12 cherry tomatoes ¹₄ tsp. pepper

¹₃ cup lemon juice

1. In a large bowl, whisk lemon

2 Tbsp. olive oil

juice, oil, garlic and lemon peel

until blended. Add shrimp; toss to coat. Let stand 10 minutes. 2. Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and ¼ tsp. salt in a food processor; process until smooth. 3. On four metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt. 4. Grill, covered, over mediumhigh heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce. PER SERVING 147 cal., 5 g fat (1 g sat. fat), 140 mg chol., 475 mg sodium, 6 g carb., 1 g fiber, 20 g pro. Diabetic Exchanges: 3 lean meat, ½ starch, ½ fat. EAT SMART FAST FIX

Grilled Brown SugarMustard Chicken I came up with this dish in college and it’s been a household staple ever since. The sauce is a snap to throw together with ingredients I have on hand. It helps make the grilled chicken extra tasty. —KENDRA DOSS COLORADO SPRINGS, CO START TO FINISH: 20 MIN. MAKES: 8 SERVINGS

¹₂ ¹₃ ¹₂ ¹₄

cup yellow or Dijon mustard cup packed brown sugar tsp. ground allspice tsp. crushed red pepper flakes 8 boneless skinless chicken thighs (about 2 lbs.)

1. In a large bowl, mix mustard,

LEMONY SHRIMP & TOMATOES

brown sugar, allspice and pepper flakes. Remove ¼ cup mixture for serving. Add chicken to remaining mixture; toss to coat. 2. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°. Serve with reserved mustard mixture. PER SERVING 224 cal., 9 g fat (2 g sat. fat), 76 mg chol., 597 mg sodium, 13 g carb., 1 g fiber, 22 g pro. Diabetic Exchanges: 3 lean meat, 1 starch.

GRILLE D TENDE PORK R & VEGGLOIN IES

LED GRIL SUGARN W BRO USTARD M CKE N CHI

Grilled Pork Tenderloin & Veggies There’s flavor in every bite of this fun supper. Marinate it overnight—then, all that’s left is easy prep the next day. —MARIE PARKER MILWAUKEE, WI PREP: 15 MIN. + MARINATING GRILL: 25 MIN. • MAKES: 4 SERVINGS

³₄ cup orange juice ¹₂ cup olive oil ¹₄ cup lime juice 4 garlic cloves, minced

2 tsp. dried oregano 1 tsp. grated lime peel 1 tsp. ground cumin ¹₂ tsp. salt ¹₂ tsp. pepper 2 pork tenderloins (1 lb. each) 8 small carrots, halved lengthwise 2 medium zucchini, sliced lengthwise

1. In a bowl, whisk the first nine ingredients. Pour ½ cup marinade into a large resealable plastic bag. Add tenderloins; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.

2. Drain pork, discarding marinade in bag. Grill tenderloins, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning and basting occasionally with ¼ cup of the reserved marinade during the last 10 minutes of grilling. Let stand 5 minutes before slicing. 3. Toss carrots and zucchini with remaining reserved marinade. Grill vegetables, covered, over medium heat 4-6 minutes on each side or until crisp-tender. Serve pork with vegetables. PER SERVING 446 cal., 21 g fat (4 g sat. fat), 126 mg chol., 465 mg sodium, 17 g carb., 4 g fiber, 47 g pro. april | may 2014 tasteofhome.com

51

GRILL TIME

Flank Steak with Cilantro & Blue Cheese Butter I’m all about the combination of the sweet citrus marinade and the creamy tang of the blue cheese butter. And my kids just love flank steak. Baked potatoes make an awesome side. —GWEN WEDEL AUGUSTA, MI PREP: 15 MIN. + MARINATING GRILL: 15 MIN. • MAKES: 8 SERVINGS

1 Tbsp. reduced-sodium soy sauce

2. Drain beef, discarding marinade.

¹₂ tsp. paprika

Grill steak, covered, over medium heat or broil 4 in. from the heat 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 steak stand 5 minutes before thinly slicing across the grain. 3. In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter. PER SERVING 283 cal., 19 g fat (8 g sat. fat), 74 mg chol., 302 mg sodium, 3 g carb., trace fiber, 24 g pro. 2

1 beef flank steak (2 lbs.) BLUE CHEESE BUTTER

³₄ cup crumbled blue cheese 3 Tbsp. butter, softened 1 green onion, finely chopped 1 Tbsp. minced fresh cilantro ¹₈ tsp. salt ¹₈ tsp. pepper

1. In a large resealable plastic bag, ¹₂ cup canola oil ¹₄ cup cider vinegar ¹₄ cup honey

combine the first five ingredients. Add steak; seal bag and turn to coat. Refrigerate 2-4 hours.

FLAN KS W TEAK CILA ITH BLUE NTRO & C BUT HEESE TER

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april | may 2014

GET MORE! Find sides, salads, desserts and more at tasteofhome.com/memorialday.

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HAPPY BAKING

BISCUITS, SHORT & SWEET

Top ’em with sausage and gravy, smother ’em with butter and jam or sandwich ham and cheese inside—home cooks really know how to rock a biscuit. Now it’s your turn to roll out these flaky favorites.

Buttermilk Angel Biscuits

54

tasteofhome.com april | may 2014

Buttermilk Angel Biscuits When I make these slightly sweet biscuits, I sometimes fold over one side of each about a third of the way for a more traditional look.

A M A K ECUT CLE A Nough rise

at d Help th nd tall. Dip the a sh t h straig flour, then pu ll u in p r e d t n t a u c t down straigh ht back up. straig

—CAROL HOLLADAY DANVILLE, AL PREP: 30 MIN. + STANDING • BAKE: 10 MIN. MAKES: 2 DOZEN

2 pkg. (¹₄ oz. each) active dry yeast ¹₄ cup warm water (110° to 115°) 5¹₄ to 5¹₂ cups self-rising flour ¹₃ cup sugar 1 tsp. baking soda 1 cup shortening 1³₄ cups buttermilk

1. In a small bowl, dissolve yeast in warm water. In a large bowl, whisk 5¼ cups flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and yeast mixture to form a soft dough (dough will be sticky). 2. Turn onto a floured surface; knead gently 8-10 times, adding additional flour if needed. Roll dough to ¾-in. thickness; cut with a floured 2½-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let stand at room temperature 20 minutes. Preheat oven to 450°. 3. Bake 8-12 minutes or until golden brown. Serve warm. PER SERVING 180 cal., 8 g fat (2 g sat. fat), 1 mg chol., 386 mg sodium, 23 g carb., 1 g fiber, 3 g pro.

Prosciutto & Cheddar Breakfast Biscuits When my family visits, I love to make my nephew Robbie happy by adding cheese and pork to almost any breakfast. Try my twist on the traditional breakfast sandwich. —KELLY BOE WHITELAND, IN PREP: 30 MIN. • BAKE: 15 MIN. MAKES: 6 SERVINGS

2¹₃ cups biscuit/baking mix ¹₂ cup 2% milk 3 Tbsp. butter, melted 1 to 2 Tbsp. minced fresh chives

Prosciutto & Cheddar Breakfast Biscuits

EGGS

6 eggs 2 Tbsp. 2% milk ¹₄ tsp. salt 2 oz. thinly sliced prosciutto or deli ham, cut into strips 2 green onions, chopped 1 Tbsp. butter ¹₂ cup shredded cheddar cheese

1. Preheat oven to 425°. In a large bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened. 2. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll to ¾-in. thickness; cut with a floured 2½-in. biscuit cutter. Place 2 in. apart on an ungreased

baking sheet. Bake 12-14 minutes or until golden brown. 3. Meanwhile, in another large bowl, whisk eggs, milk and salt. Place a large skillet over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally. Stir in butter until melted. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheddar cheese; remove from heat. 4. Split warm biscuits in half. Fill with scrambled egg mixture and serve immediately. PER SERVING 397 cal., 24 g fat (11 g sat. fat), 252 mg chol., 1,062 mg sodium, 31 g carb., 1 g fiber, 15 g pro. april | may 2014 tasteofhome.com

55

HAPPY BAKING

Lemon Blueberry Biscuits

Lemon Blueberry Biscuits Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these sweet biscuits. —TASTE OF HOME TEST KITCHEN GREENDALE, WI PREP: 30 MIN. • BAKE: 15 MIN. MAKES: 1 DOZEN

2 cups all-purpose flour

¹₂ cup sugar 2 tsp. baking powder

¹₂ tsp. baking soda ¹₄ tsp. salt 1 cup (8 oz.) lemon yogurt 1 egg ¹₄ cup butter, melted 1 tsp. grated lemon peel 1 cup fresh or frozen blueberries

Turkey & Swiss Biscuit Sliders

15-18 minutes or until light brown. 3. In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits. NOTE If using frozen blueberries, use without thawing to avoid discoloring the dough. PER SERVING 193 cal., 5 g fat (3 g sat. fat), 29 mg chol., 223 mg sodium, 35 g carb., 1 g fiber, 4 g pro.

Turkey & Swiss Biscuit Sliders I love to come up with new recipe ideas; I’m always experimenting. I created these while my sister was pregnant to satisfy a craving, and they really did the trick! —CINDY ESPOSITO BLOOMFIELD, NJ

GLAZE

¹₂ cup confectioners’ sugar 1 Tbsp. lemon juice ¹₂ tsp. grated lemon peel

56

PREP: 35 MIN. + RISING • BAKE: 10 MIN. MAKES: 16 SERVINGS

1. Preheat oven to 400°. In a large

1 pkg. (¹₄ oz.) active dry yeast ²₃ cup warm buttermilk

bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, butter and lemon peel until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. 2. Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake

(110° to 115°) 2 Tbsp. warm water (110° to 115°) 2 cups bread flour 3 Tbsp. sugar 1¹₂ tsp. baking powder ¹₂ tsp. salt ¹₂ cup shortening

tasteofhome.com april | may 2014

³₄ lb. thinly sliced deli smoked turkey

¹₂ lb. slices Swiss cheese Dijon mustard, optional

1. In a small bowl, dissolve yeast in warm buttermilk and water. Place flour, sugar, baking powder and salt in a food processor; pulse until blended. Add shortening; pulse until shortening is the size of peas. While processing, gradually add yeast mixture and process just until dough forms a ball. 2. Turn dough onto a lightly floured surface; knead 8-10 times. Pat or roll to ½-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let rise until almost doubled, about 30 minutes. Preheat oven to 425°. 3. Bake 7-9 minutes or until golden brown. Remove to wire racks to cool slightly. Preheat broiler. 4. Split biscuits in half; place bottoms on greased baking sheets. Layer with turkey and cheese. 5. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Replace tops. If desired, serve sliders with Dijon mustard. PER SERVING 198 cal., 11 g fat (5 g sat. fat), 23 mg chol., 306 mg sodium, 14 g carb., trace fiber, 11 g pro.

Zucchini & Cheese Drop Biscuits These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven with a little butter. —KEITH MESCH MOUNT HEALTHY, OH PREP: 25 MIN. + STANDING • BAKE: 25 MIN. MAKES: 1 DOZEN

³₄ cup shredded zucchini 1¹₄ tsp. salt, divided 2¹₂ cups all-purpose flour 1 Tbsp. baking powder

¹₂ cup cold butter, cubed ¹₂ cup shredded cheddar cheese ¹₄ cup shredded part-skim mozzarella cheese

¹₄ cup shredded Parmesan cheese 2 Tbsp. finely chopped oil-packed sun-dried tomatoes, patted dry 2 Tbsp. minced fresh basil or 2 tsp. dried basil 1 cup 2% milk

1. Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with ¼ tsp. salt and toss. Let stand 10 minutes. Rinse and

drain well. Squeeze zucchini to remove excess liquid. Pat dry. 2. In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened. 3. Drop by ⅓ cupfuls into a greased 13x9-in. baking pan. Bake for 22-26 minutes or until golden brown. Serve warm. PER SERVING 205 cal., 11 g fat (7 g sat. fat), 29 mg chol., 482 mg sodium, 22 g carb., 1 g fiber, 6 g pro.

NICE GET ANCH CRU rispy those c Create by spacing s crust s apar t in biscuit g pan. a bakin

Zucchini & Cheese Drop Biscuits

april | may 2014 tasteofhome.com

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Nothing says spring better than a fresh strawberry shortcake. Heaven. My mother and I usually make this with strawberries we pick ourselves. —SARAH HATTER BRODHEAD, WI PREP: 45 MIN. + CHILLING BAKE: 15 MIN. + COOLING MAKES: 6 SERVINGS

2¹₂ cups fresh strawberries, hulled 1 to 2 Tbsp. maple syrup SHORTCAKES

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When schedules heat up in spring, slow cookers come to the rescue. Just fix, mix and set the timer on your way out of the kitchen. p e coo ker Fly th slow coo Dill r n u o yo m while of f this Lege 68. a s l p l pu e n, Chick

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S SLOWPRING GR A N COOKER D

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Q: & : A

Roxanne, you really captured the season on a plate!

How’d you make this dish so springy and bright?

Inspiration for this recipe came from my backyard—plus my family’s love of pork. I have my own little garden, and spring brings fresh herbs, green onions and plenty of citrus. Garlic and ginger are my favorite seasonings. Next came the idea to add tropical fruit, because the colors remind me of the warming weather. Chili sauce adds punch, and nuts lend some texture. The result is a carefree main dish my family keeps asking for. I know yours will, too!

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SEND YOUR BEST GRILL WORK IN THESE CATEGORIES: MAINS Bring out your juicy burgers, zesty sausages and anything else on a bun, plus that smoky steak, chicken or rack o’ ribs. And don’t forget your family-favorite pork chops, seafood and meatless main dishes, too! Grilled pizza, fajitas, kabobs? You bet. SIDES Your menu sizzles when veggies get their grill time. Think corn on the cob, sweet and hot peppers, tomatoes, eggplant and all kinds of summer squash. From romaine to potato, grilled salads are where it’s at, and flatbreads always rise to the occasion. DESSERTS Sear up a fruity finish with peaches, plums, nectarines, bananas or pineapple. How about your grilled pound cake, chocolate empanadas, cherry pudgy pies or a twist on classic s’mores? You go, grill! Enter at tasteofhome.com/recipecontests. Entry deadline is June 9, 2014. Winners announced in a future issue.

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10/20/30 • Spring Chicken • 13 x 9 It’s easy to enter at tasteofhome.com/recipecontests. 62

tasteofhome.com april | may 2014

GRAND PRIZE

1ST PLACE

Slow Cooker Tropical Pork Chops

EAT SMART SLOW COOKER Sweet Onion & Red Bell Pepper Topping

ROXANNE CHAN ALBANY, CA

PAT HOCKETT OCALA, FL

Pork and fruit go so nicely together. Add fresh herbs to get this light, bright main dish that everyone loves.

As soon as Vidalia onions hit the market in spring, this is one of the first recipes I make. Put it on hot dogs, bruschetta, crackers—just about anything.

SLOW COOKER

2ND PLACE

3RD PLACE

Slow Cooker Mushroom Chicken & Peas

Over-the-Rainbow Minestrone

JENN TIDWELL FAIR OAKS, CA

CRYSTAL SCHLUETER NORTHGLENN, CO

I dreamed up this recipe after finding some super-fresh mushrooms at my farmers market. When you start with the best ingredients, you can’t go wrong.

This pretty soup is loaded with fresh flavors that come from a rainbow of veggies. You can use any multicolored pasta in place of the rotini.

EAT SMART SLOW COOKER

SLOW COOKER

april | may 2014 tasteofhome.com

63

EAT SMART SLOW COOKER Sweet Onion & Red Bell Pepper Topping

PREP: 15 MIN. • COOK: 4 HOURS MAKES: 16 SERVINGS (¹₄ CUP EACH)

4 large sweet onions, thinly sliced (about 8 cups) 4 large sweet red peppers, thinly sliced (about 6 cups) ¹₂ cup cider vinegar ¹₄ cup packed brown sugar 2 Tbsp. honey 2 Tbsp. canola oil 2 tsp. celery seed ³₄ tsp. crushed red pepper flakes ¹₂ tsp. salt

In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low 4-5 hours or until vegetables are tender. Serve with a slotted spoon. PER SERVING 76 cal., 2 g fat (trace sat. fat), 0 chol., 84 mg sodium, 14 g carb., 2 g fiber, 1 g pro. Diabetic Exchange: 1 starch.

tasteofhome.com april | may 2014

SLOW COOKER

SLOW COOKER

Slow Cooker Tropical Pork Chops PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 4 SERVINGS

2 jars (23¹₂ oz. each) mixed tropical fruit, drained and chopped ³₄ cup thawed limeade concentrate ¹₄ cup sweet chili sauce 1 garlic clove, minced 1 tsp. minced fresh gingerroot 4 bone-in pork loin chops (³₄ in. thick and 5 oz. each) 1 green onion, finely chopped 2 Tbsp. minced fresh cilantro 2 Tbsp. minced fresh mint 2 Tbsp. slivered almonds, toasted 2 Tbsp. finely chopped crystallized ginger, optional ¹₂ tsp. grated lime peel

1. In a 3-qt. slow cooker, combine the first five ingredients. Add pork, arranging chops to sit snugly in fruit mixture. Cook, covered, on low 3-4 hours or until meat is tender (a thermometer inserted in pork should read at least 145°). 2. In a small bowl, mix remaining ingredients. To serve, remove pork chops from slow cooker. Using a slotted spoon, serve fruit over pork. Sprinkle with herb mixture. NOTE To toast nuts, place in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally. PER SERVING 572 cal., 13 g fat (4 g sat. fat), 69 mg chol., 326 mg sodium, 91 g carb., 3 g fiber, 24 g pro.

tasteofhome.com april | may 2014

EAT SMART SLOW COOKER

Over-the-Rainbow Minestrone

Slow Cooker Mushroom Chicken & Peas

PREP: 20 MIN. • COOK: 6 HOURS 20 MIN. MAKES: 10 SERVINGS (3³₄ QT.)

PREP: 10 MIN. • COOK: 3 HOURS 10 MIN. • MAKES: 4 SERVINGS

4 stalks Swiss chard (about ¹₂ lb.) 2 Tbsp. olive oil 1 medium red onion, finely chopped 6 cups vegetable broth 2 cans (14¹₂ oz. each) fire-roasted diced tomatoes, undrained 1 can (16 oz.) kidney beans, rinsed and drained 1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained 1 medium yellow summer squash or zucchini, halved and cut into ¹₄-in. slices 1 medium sweet red or yellow pepper, finely chopped 1 medium carrot, finely chopped

64

2 garlic cloves, minced 1¹₂ cups uncooked spiral pasta ¹₄ cup prepared pesto

1. Cut stems from chard; chop stems and leaves separately. Reserve leaves for adding later. In a large skillet, heat oil over medium heat. Add onion and chard stems; cook and stir 3-5 minutes or until tender. Transfer to a 6-qt. slow cooker. 2. Stir in broth, tomatoes, beans, squash, pepper, carrot and garlic. Cook, covered, on low 6-8 hours or until vegetables are tender. 3. Stir in pasta and reserved chard leaves. Cook, covered, on low 20-25 minutes longer or until pasta is tender. Top servings with pesto. PER SERVING 231 cal., 7 g fat (1 g sat. fat), 2 mg chol., 1,015 mg sodium, 34 g carb., 6 g fiber, 9 g pro.

tasteofhome.com april | may 2014

4 boneless skinless chicken breast halves (6 oz. each) 1 envelope onion mushroom soup mix 1 cup water ¹₂ lb. sliced baby portobello mushrooms 1 medium onion, chopped 4 garlic cloves, minced 2 cups frozen peas

1. Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic. 2. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through. PER SERVING 292 cal., 5 g fat (1 g sat. fat), 94 mg chol., 566 mg sodium, 20 g carb., 5 g fiber, 41 g pro. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.

tasteofhome.com april | may 2014

SLOW COOKER

SLOW COOKER

Cherry Balsamic Pork Loin

Rhubarb Strawberry Sauce

SUSAN STETZEL GAINESVILLE, NY

KIM BANICK SALEM, OR

After having a wonderful cherry Brie topping from a local market, I knew I had to create one for pork. If you’re really crazy for cherries, add more to the mix.

We recently started growing our own rhubarb, and in our part of Oregon, strawberries are plentiful, too. Drizzle this sauce over ice cream. It’s heavenly.

EAT SMART SLOW COOKER

SLOW COOKER

Simple Poached Salmon

Slow Cooker Ham & Eggs

ERIN CHILCOAT CENTRAL ISLIP, NY

ANDREA SCHAAK JORDAN, MN

I make this recipe a lot because it’s healthy and almost effortless. And the salmon always cooks to perfection! A spritz of lemon adds a springy pop.

This dish is great any time of the year, but I love serving it on holiday mornings. On special days like those, it’s nice to have a fun family meal that’s a breeze to make.

april | may 2014 tasteofhome.com

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SLOW COOKER

Rhubarb Strawberry Sauce

PREP: 15 MIN. • COOK: 4¹₂ HOURS • MAKES: 10 SERVINGS

4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks) 4 cups fresh strawberries (about 1¹₄ lbs.), halved 1¹₂ cups sugar ¹₄ cup water 3 Tbsp. butter 1 tsp. vanilla extract ¹₄ cup cornstarch 3 Tbsp. cold water Vanilla ice cream

Cherry Balsamic Pork Loin

PREP: 20 MIN. • COOK: 2¹₂ HOURS + STANDING MAKES: 8 SERVINGS (1¹₃ CUPS SAUCE)

1. In a 3-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender. 2. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into sauce. Cook, covered, on low 30 minutes longer or until thickened. Serve with ice cream. NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. PER (1/ 2-CUP) SERVING 188 cal., 4 g fat (2 g sat. fat), 9 mg chol., 27 mg sodium, 40 g carb., 2 g fiber, 1 g pro.

tasteofhome.com april | may 2014

SLOW COOKER

SLOW COOKER

Slow Cooker Ham & Eggs

PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 6 SERVINGS

1 boneless pork loin roast (3 to 4 lbs.) 1 tsp. salt ¹₂ tsp. pepper 1 Tbsp. canola oil ³₄ cup cherry preserves ¹₂ cup dried cherries ¹₃ cup balsamic vinegar ¹₄ cup packed brown sugar

1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. 2. Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, 2½ to 3 hours or until tender (a thermometer inserted in pork should read at least 145°). 3. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce. PER SERVING 359 cal., 10 g fat (3 g sat. fat), 85 mg chol., 128 mg sodium, 34 g carb., trace fiber, 33 g pro.

tasteofhome.com april | may 2014

EAT SMART SLOW COOKER

Simple Poached Salmon PREP: 10 MIN. • COOK: 1¹₂ HOURS • MAKES: 4 SERVINGS

6 eggs 1 cup biscuit/baking mix ²₃ cup 2% milk ¹₃ cup sour cream 2 Tbsp. minced fresh parsley 2 garlic cloves, minced ¹₂ tsp. salt ¹₂ tsp. pepper 1 cup cubed fully cooked ham 1 cup (4 oz.) shredded Swiss cheese 1 small onion, finely chopped ¹₃ cup shredded Parmesan cheese

66

1. In a large bowl, whisk the first eight ingredients until blended; stir in remaining ingredients. Pour into a greased 3- or 4-qt. slow cooker. 2. Cook, covered, on low 3-4 hours or until eggs are set. Cut into wedges. PER SERVING 315 cal., 18 g fat (9 g sat. fat), 256 mg chol., 942 mg sodium, 17 g carb., 1 g fiber, 21 g pro.

tasteofhome.com april | may 2014

2 1 1 1 1 2 3 1 1

cups water cup white wine medium onion, sliced celery rib, sliced medium carrot, sliced Tbsp. lemon juice fresh thyme sprigs fresh rosemary sprig bay leaf ¹₂ tsp. salt ¹₄ tsp. pepper 4 salmon fillets (1¹₄ in. thick and 6 oz. each) Lemon wedges

1. In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes. 2. Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, 45-55 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). To serve, remove fish from cooking liquid. Serve with lemon wedges. PER SERVING 272 cal., 16 g fat (3 g sat. fat), 85 mg chol., 115 mg sodium, 1 g carb., trace fiber, 29 g pro. Diabetic Exchange: 4 lean meat.

tasteofhome.com april | may 2014

EAT SMART SLOW COOKER

SLOW COOKER

Slow Cooker Honey Granola

Slow Cooker Red Beans & Sausage

ARISA CUPP WARREN, OR

LISA BOWIE LAS VEGAS, NV

It’s so simple to put this granola together, which really helps on busy mornings. Change up the fruits to fit your preferences or the season.

I’m from Louisiana, so red beans are my go-to comfort food. For generations, the cooks in my family have been making them for Sunday dinners. Top your bowlful with a slice of hot buttered corn bread.

SLOW COOKER

SLOW COOKER

Slow-Roasted Lemon Dill Chicken

Sweet & Sour Pork Wraps

LORI LOCKREY PICKERING, ON

ANDREW DEVITO HARTFORD, CT

Yup, you can make a whole chicken in the slow cooker— and it tastes as fresh and juicy as it looks. Serve noodles or a mixed green salad on the side.

My family makes these crunchy, Asian-style wraps for our annual summer party. They’re a true favorite.

SLOW COOKER

EAT SMART SLOW COOKER

Slow Cooker Red Beans & Sausage

Slow Cooker Honey Granola

PREP: 30 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS (2³₄ QT.)

PREP: 10 MIN. • COOK: 2 HOURS + COOLING • MAKES: 9 CUPS

1 lb. dried red beans 1 Tbsp. olive oil 1 lb. fully cooked andouille sausage links, cut into ¹₄-in. slices 1 large onion, chopped 1 medium green pepper, chopped 2 celery ribs, finely chopped 3 tsp. garlic powder 3 tsp. Creole seasoning 2 tsp. smoked paprika 2 tsp. dried thyme 1¹₂ tsp. pepper 6 cups chicken broth Hot cooked rice

1. Rinse and sort beans; soak according to package directions. 2. In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender. 3. In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender. 4. Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice. NOTE The following spices may be substituted for 3 tsp. Creole seasoning: ¾ tsp. each salt, garlic powder and paprika; and ⅛ tsp. each dried thyme, ground cumin and cayenne pepper. PER SERVING 283 cal., 14 g fat (4 g sat. fat), 77 mg chol., 1,534 mg sodium, 43 g carb., 27 g fiber, 25 g pro.

tasteofhome.com april | may 2014

SLOW COOKER

Sweet & Sour Pork Wraps

PREP: 15 MIN. • COOK: 6 HOURS MAKES: 8 SERVINGS (2 WRAPS EACH)

1 boneless pork shoulder butt roast (3 to 4 lbs.) 1 medium onion, chopped 1 cup water 1 cup sweet-and-sour sauce ¹₄ cup sherry or chicken broth ¹₄ cup reduced-sodium soy sauce 1 envelope onion soup mix 1 Tbsp. minced fresh gingerroot 3 garlic cloves, minced 16 flour tortillas (6 in.), warmed 4 cups shredded cabbage ¹₄ cup minced fresh cilantro

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1. Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender. 2. When cool enough to handle, shred pork with two forks. To serve, spoon about ⅓ cup pork mixture onto the center of each tortilla. Top with ¼ cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close. PER SERVING 523 cal., 23 g fat (6 g sat. fat), 101 mg chol., 1,357 mg sodium, 42 g carb., 1 g fiber, 36 g pro.

tasteofhome.com april | may 2014

4 cups old-fashioned oats 1 cup sunflower kernels 1 cup flaked coconut ¹₂ tsp. salt ¹₂ cup canola oil ¹₂ cup honey 1 cup chopped dried pineapple 1 cup chopped dried mangoes

1. In a 3-qt. slow cooker, combine oats, sunflower kernels, coconut and salt. In a small bowl, whisk oil and honey until blended. Stir into oats mixture. Cook, covered, on high 2 hours, stirring well every 20 minutes. 2. Remove granola to baking sheets, spreading evenly; cool completely. Stir in chopped pineapple and mangoes. Store in airtight containers. PER (1/ 2-CUP) SERVING 295 cal., 15 g fat (3 g sat. fat), 0 chol., 167 mg sodium, 38 g carb., 4 g fiber, 5 g pro.

tasteofhome.com april | may 2014

SLOW COOKER

Slow-Roasted Lemon Dill Chicken PREP: 20 MIN. • COOK: 4 HOURS + STANDING • MAKES: 6 SERVINGS

2 medium onions, coarsely chopped 2 Tbsp. butter, softened ¹₄ tsp. grated lemon peel 1 broiler/fryer chicken (4 to 5 lbs.) ¹₄ cup chicken stock 4 sprigs fresh parsley 4 fresh dill sprigs 3 Tbsp. lemon juice 1 tsp. salt 1 tsp. paprika ¹₂ tsp. dried thyme ¹₄ tsp. pepper

1. Place onions in bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon peel. 2. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill. 3. Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 180°). 4. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. PER SERVING 366 cal., 23 g fat (8 g sat. fat), 127 mg chol., 542 mg sodium, 1 g carb., trace fiber, 37 g pro.

tasteofhome.com april | may 2014

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Close toHome JUST LIKE MOM MADE Ł
THREE CHEERS FOR CHEESECAKE Ł RHUBARB ROUNDUP

arb Rhub w e l p e p ha s n Pinea This , page 92, s, peanut Jam pancake rries. e : BFFs ter and b but

NAT NA L PB&IO J D A Y A PRIL 2

Pineapple-Rhubarb Jam Debbi Barate | Seward, PA

COME AND GET ’EM! HUG-WORTHY MEALS ARE A HEARTBEAT AWAY.

STACY MULLENS’ MEDITERRANEAN EGGPLANT DIP PAGE 73

SANDI PICHON’S SUNDAY PORK ROAST PAGE 79

HANNAH HALSTEAD’S TOFFEE TRUFFLE CHEESECAKE PAGE 86

ELEANOR MIELKE’S TATER TOT-CHOS PAGE 89

april | may 2014 tasteofhome.com

71

SUNDAY DINNER

Sunday Night Live An Oregon home cook and recipe contest champ loves inviting an audience of friends to try out her new dishes every week. They cook, eat and have a ball. RECIPES BY STACY MULLENS | GRESHAM, OR

Creamy Fresh Asparagus Soup

Seared Salmon with Strawberry Basil Relish

72

tasteofhome.com april | may 2014

Creamy Fresh Asparagus Soup Tangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you’ll savor and share. PREP: 20 MIN. • COOK: 20 MIN. MAKES: 6 SERVINGS

Mushroom & Peas Rice Pilaf

2 Tbsp. butter 2 lbs. fresh asparagus, trimmed, peeled and coarsely chopped 1 large sweet onion, coarsely chopped (about 2 cups) 1 carton (32 oz.) reduced-sodium chicken broth 1 Tbsp. lemon juice 1 tsp. minced fresh tarragon or ¹₄ tsp. dried tarragon ³₄ tsp. salt ¹₈ tsp. freshly ground pepper ¹₄ cup plain Greek yogurt ¹₂ tsp. grated lemon peel

1. In a Dutch oven, heat butter

Mediterranean Eggplant Dip

over medium-high heat. Add asparagus and onion; cook and stir 10-12 minutes or until asparagus is crisp-tender. 2. Add broth; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until asparagus is tender. Remove from heat; cool slightly. Stir in lemon juice, tarragon, salt and pepper. 3. Process in batches in a blender until smooth. Serve with yogurt and lemon peel. PER SERVING 91 cal., 5 g fat (3 g sat. fat), 13 mg chol., 720 mg sodium, 9 g carb., 2 g fiber, 5 g pro.

Mediterranean Eggplant Dip

¹₂ tsp. pepper 10 drops liquid smoke, optional Minced fresh parsley Optional ingredients: Naan flatbread wedges, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives

1. Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil. 2. Roast 40-45 minutes or until eggplant is very soft, turning and stirring vegetables after 20 minutes. Cool slightly. 3. Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke. 4. Sprinkle with parsley. Serve with flatbread, vegetables and Greek olives as desired. PER SERVING 77 cal., 5 g fat (2 g sat. fat), 10 mg chol., 132 mg sodium, 5 g carb., 2 g fiber, 3 g pro. EAT SMART FAST FIX

Mushroom & Peas Rice Pilaf Anything goes in a rice pilaf, so add fresh peas and baby portobello mushrooms for extra color and texture—and a touch of comfort. START TO FINISH: 25 MIN. MAKES: 6 SERVINGS

EAT SMART

I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once the platter is assembled. PREP: 20 MIN. • BAKE: 40 MIN. MAKES: 16 SERVINGS (¹₄ CUP DIP EACH)

1 pkg. (6.6 oz.) rice pilaf mix with toasted almonds 1 Tbsp. butter 1¹₂ cups fresh or frozen peas 1 cup sliced baby portobello mushrooms

1. Prepare pilaf according to package directions.

1 large eggplant (about 1¹₂ lbs.), peeled 1 small onion, coarsely chopped 6 garlic cloves, peeled 3 Tbsp. olive oil 2 cups (16 oz.) reduced-fat sour cream 4 tsp. lemon juice ³₄ tsp. salt

2. In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice. PER SERVING 177 cal., 6 g fat (2 g sat. fat), 10 mg chol., 352 mg sodium, 28 g carb., 3 g fiber, 5 g pro. Diabetic Exchanges: 2 starch, ½ fat. Continued on page 76 E

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Ital ian S piral Meat

Loaf

Physicians Mutual’s

Sunday Best

RECIPE CONTEST Do you have a Sunday dinner recipe that wins the praise of everyone around your dinner table? Share your recipe — along with your story about what makes it special — for a chance to win. To enter, visit tasteofhome.com/sundaydinners. The Sunday Best winner selected by the Taste of Home Test Kitchen staff will be featured in Taste of Home and will receive a $1,000 cash prize.

Time to get cooking Visit tasteofhome.com/sundaydinners and check out the recipes for these top three Taste of Home Sunday Dinner Classics: Italian Spiral Meat Loaf

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Sunday Pot Roast

Sunday Best Recipe Contest is sponsored by Physicians Mutual ® and RDA Enthusiast Brands, LLC. NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN. A PURCHASE DOES NOT IMPROVE YOUR CHANCES OF WINNING. Contest begins March 1st, 2014, and closes May 1st, 2014. Contest is open to U.S. residents 18 years of age or older at time of entry. This contest is void where prohibited or otherwise regulated. For entry and other details including official rules visit tasteofhome.com/sundaydinners.

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SUNDAY DINNER

Come Over & Cook

EAT SMART FAST FIX

Seared Salmon with Strawberry Basil Relish Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. START TO FINISH: 20 MIN. MAKES: 6 SERVINGS

6 salmon fillets (4 oz. each) 1 Tbsp. butter, melted ¹₄ tsp. salt ¹₈ tsp. freshly ground pepper RELISH

1¹₄ cups finely chopped fresh strawberries 1 Tbsp. minced fresh basil

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1 Tbsp. honey Dash freshly ground pepper

1. Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork. 2. In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish. PER SERVING 215 cal., 12 g fat (3 g sat. fat), 62 mg chol., 169 mg sodium, 6 g carb., 1 g fiber, 19 g pro. Diabetic Exchanges: 3 lean meat, ½ starch, ½ fat. 2

STACY MULLENS JOINED A FRIEND’S SUNDAY DINNER CLUB AND JUMPED AT THE CHANCE TO GET EXTRA CREATIVE IN THE KITCHEN. “There are things my 7-year-old daughter, Evelyn, doesn’t really like to eat that I wanted to experiment with,” explains the mother of one. “I also wanted to cook for other people who share my passion.” Before long, Stacy was entering her best Sunday-night creations in recipe contests—and winning quite a few. Her favorite plates start with crowd-pleasing flavors like bacon or cheddar. But then she takes chances with unexpected touches. “I’m into orange-flower water right now, so I put a bit in my salad dressing,” she says. “It’s subtle. I don’t want to blow people over with something that sounds crazy, but I like food with a little adventure.” Stacy’s club is about more than just trying new recipes. The friends celebrate together over their favorite dishes. “Four of us have birthdays coming up, and I’ve been talking up my Seared Salmon with Strawberry Basil Relish for a long time.” After four years of weekly dinners, Stacy’s Sunday crew is still her best test audience—next to Evelyn. “She’s very honest about the recipes,” Stacy says. “She’ll say, ‘This isn’t my favorite, Mom. I don’t think kids will like this.’ It’s fun to hear her ideas. She wants me to put sea salt on a lot of things, and I’m wondering, ‘How do you know about sea salt?’ ”

Send your recipes!

WHAT’S ON YOUR SUNDAY DINNER TABLE? Show off your menu by sharing your recipes and story at tasteof home.com/submit.

GET MORE! Find more dinner inspiration at tasteofhome.com/maindish.

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MOM’S BEST

MOTHER’S DAY

SPECIALS

Give it up for Mom! Readers share classic childhood recipes from the women who taught them that cooking is love. Psst, pass it on.

Roast choppe ex tra for a ho d veg gies mey sid e.

“While I was a newlywed living in another state, I would call Mother, and she’d lead me, step by step, through recipes over the phone. I’ve returned to my hometown of Memphis and, while my cooking style has changed, being in the kitchen still reminds me of Mom and her good down-home food.” —Sandi Pichon, daughter of Maxine Haynes

EAT SMART

Sunday Pork Roast Mom would prepare this dish for our family, friends and guests at the three restaurants she and Dad owned. The herb rub and vegetables make it amazing. —SANDI PICHON MEMPHIS, TN PREP: 20 MIN. BAKE: 1 HOUR 10 MIN. + STANDING MAKES: 12 SERVINGS

2 medium onions, chopped 2 medium carrots, chopped 1 celery rib, chopped 4 Tbsp. all-purpose flour, divided 1 bay leaf, finely crushed ¹₂ tsp. dried thyme 1¹₄ tsp. salt, divided 1¹₄ tsp. pepper, divided 1 boneless pork loin roast (3 to 4 lbs.) ¹₃ cup packed brown sugar

1. Preheat oven to 350°. Place vegetables on bottom of a shallow roasting pan. Mix 2 Tbsp. flour, bay leaf, thyme, and 1 tsp. each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 1 cup water to pan. 2. Roast 1 hour, basting with pan juices after 30 minutes if desired. Sprinkle brown sugar over roast. Roast 10-15 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise about 5-10° upon standing.) 3. Remove roast to a platter. Tent loosely with foil; let stand 15 minutes before slicing. 4. Strain drippings from roasting pan into a measuring cup; discard vegetables. Skim fat. Add enough water to the drippings to measure 1½ cups. 5. In a small saucepan, whisk remaining flour and ⅓ cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy. PER SERVING 148 cal., 5 g fat (2 g sat. fat), 46 mg chol., 287 mg sodium, 8 g carb., trace fiber, 16 g pro. Diabetic Exchanges: 2 lean meat, ½ starch.

EAT SMART

Sour Cream Cucumbers For many years, it’s been a tradition at our house to serve this dish alongside other Hungarian specialties my mom learned from the women at church. It’s especially tasty during the warmer months when we can get cucumbers fresh from the garden. —PAMELA EATON MONCLOVA, OH PREP: 15 MIN. + CHILLING MAKES: 8 SERVINGS

¹₂ cup sour cream 3 Tbsp. white vinegar 1 Tbsp. sugar Pepper to taste 4 medium cucumbers, peeled if desired and thinly sliced 1 small sweet onion, thinly sliced and separated into rings

In a bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon. PER SERVING 62 cal., 3 g fat (2 g sat. fat), 10 mg chol., 5 mg sodium, 7 g carb., 2 g fiber, 2 g pro. Diabetic Exchanges: 1 vegetable, ½ fat.

“Born and raised in Toledo, my mom learned cooking skills from her own mother. Though Mom worked full time when we were kids, she still liked to make dinner from scratch. Like her, I make a meal plan on Sunday so I can be ready for the upcoming week, because I work full time, too.” —Pamela Eaton, daughter of Barbara Barocsi (shown above)

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MOM’S BEST

My Mom’s Best Meat Loaf The Rice Krispies used in this recipe are my mom’s secret ingredient. While they probably seem odd or out of place, they actually help hold the meat loaf together. Once the loaf is cooked, no one realizes they’re even there. —KELLY SIMMONS HOPKINSVILLE, KY PREP: 10 MIN. BAKE: 1 HOUR + STANDING MAKES: 8 SERVINGS

¹₂ cup chili sauce ¹₄ cup ketchup 2 cups Rice Krispies 1 medium onion, finely chopped 1 small green or sweet red pepper, finely chopped ³₄ cup shredded part-skim mozzarella cheese 1 egg, lightly beaten ¹₂ tsp. salt ¹₄ tsp. pepper 2 lbs. ground beef

1. Preheat oven to 350°. In a small bowl, mix chili sauce and ketchup. In a large bowl, combine Rice Krispies, onion, green pepper, cheese, egg, salt and pepper; stir in half of the chili sauce mixture. Add beef; mix lightly but thoroughly. 2. Transfer beef mixture to an ungreased 9x5-in. loaf pan. Make a shallow indentation down center of loaf. Spread remaining chili sauce mixture over meat loaf, being sure to fill indentation. 3. Bake 60-70 minutes or until a thermometer reads 160°; use a turkey baster to remove drippings every 20 minutes. Let stand 10 minutes before slicing. PER SERVING 299 cal., 16 g fat (6 g sat. fat), 103 mg chol., 657 mg sodium, 14 g carb., 1 g fiber, 24 g pro.

“I’d often help my mama prepare dinner, especially this meat loaf, until the job got too messy. When she told me to mix it by hand, well, it was time for her to take over. Thankfully, I got over it, and when I make it now, I think of her. My stepson recently asked for it for his birthday dinner, and I felt so blessed—I did the same every year.” —Kelly Simmons, daughter of Vicki Pinner

Swedish Creme This thick and creamy dessert is my interpretation of my mother’s recipe for Swedish krem. It looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. —LINDA NILSEN ANOKA, MN PREP: 20 MIN. + CHILLING MAKES: 8 SERVINGS

2 1 1 1 1

cups heavy whipping cream cup plus 2 tsp. sugar, divided envelope unflavored gelatin tsp. vanilla extract tsp. almond extract

2 cups (16 oz.) sour cream 1 cup fresh or frozen red raspberries

1. In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved. 2. Remove from heat; stir in the extracts. Cool 10 minutes. Whisk in sour cream. Pour into eight dessert dishes. Refrigerate at least 1 hour. 3. Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops. PER SERVING 440 cal., 32 g fat (21 g sat. fat), 122 mg chol., 55 mg sodium, 32 g carb., 1 g fiber, 4 g pro.

“My mother was a busy teacher when my younger brother and I were kids. Our family lived in California, but Mom was from a Swedish Minnesota farm family. Whenever she got homesick, she’d make comforting Midwestern meals that helped bring her back to her roots and warmed everyone’s hearts.” —Linda Nilsen, daughter of Clara Martha Victoria Bergstrom

Chill desser ts in your prettiest teac ups for a sweet presen tation Mom’ll love it . .

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MOM’S BEST

“Now that I have my own family, my mom and I like to pool our recipe ideas. Mom even sleeps with a notepad and pen next to her bed in case she gets inspired during the night. At 80, she still cooks and bakes all kinds of dishes she dreams up in her cozy cabin nestled in the woods of Hatfield, Wisconsin. Our family is always happy to taste-test Mom’s creations.” —Sue Groetsch, daughter of Marion Pahs

P.S. I Love You Cake

FILLING

The name my mom chose for this cake has a double meaning: P.S. for the type of cake (poppy seed) and as a postscript to show her love for us.

PREP: 25 MIN. + CHILLING BAKE: 30 MIN. + COOLING MAKES: 15 SERVINGS

1 yellow cake mix (regular size) 1 pkg. (3.4 oz.) instant coconut cream pudding mix ¹₄ cup poppy seeds ¹₂ tsp. coconut extract april | may 2014

TOPPING

1 carton (8 oz.) frozen whipped topping, thawed ¹₄ cup instant coconut cream pudding mix 3 Tbsp. 2% milk ¹₂ tsp. poppy seeds

—SUE GROETSCH LA CROSSE, WI

82

2 cups 2% milk 1 pkg. (3.4 oz.) instant vanilla pudding mix

1. Grease a 13x9-in. baking pan. Prepare cake mix batter according to package directions, adding pudding mix, poppy seeds and coconut extract

before mixing batter. Transfer to prepared pan. Bake and cool as package directs. 2. Using a fork, poke holes in top of cake. In a small bowl, whisk milk and pudding mix 2 minutes. Pour over cake. Refrigerate until pudding is set, about 20 minutes. 3. For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over cake; sprinkle with poppy seeds. Refrigerate until serving. PER SERVING 318 cal., 15 g fat (5 g sat. fat), 45 mg chol., 420 mg sodium, 43 g carb., 1 g fiber, 4 g pro. 2

GET MORE! Make Mom’s day special with recipes from tasteofhome.com/mothersday.

CHEESECAKES SEE RECIPE page 84

Say CHEESECAKE Dive into readers’ sweep-you-off-your-feet cheesecakes. Smile big for awesome crusts (Nutter Butter, baby!), chocolate and coconut fillings...even a version made in the slow cooker.

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CHEESECAKES

Sweet & Salty Peanut Butter Cheesecake

6. Refrigerate, covered, overnight.

—JOYCE SCHAMBERGER AMBOY, IL

Remove rim from pan. Sprinkle remaining nuts on top. PER SERVING 743 cal., 49 g fat (21 g sat. fat), 114 mg chol., 547 mg sodium, 62 g carb., 3 g fiber, 18 g pro.

PREP: 45 MIN. • BAKE: 50 MIN. + CHILLING MAKES: 16 SERVINGS

Coconut-White Chocolate Cheesecake

A co-worker’s bar cookies inspired this cheesecake. I tweaked my usual recipe and came up with something amazing.

32 Nutter Butter cookies (16 oz.) ¹₂ cup butter, melted 3 pkg. (8 oz. each) cream cheese, softened 1 pkg. (10 oz.) peanut butter chips, melted 1 can (14 oz.) sweetened condensed milk 1 tsp. vanilla extract 3 eggs, lightly beaten TOPPING

2 cups miniature marshmallows

³₄ cup peanut butter ²₃ cup light corn syrup 2 Tbsp. butter 1 tsp. vanilla extract 1¹₂ cups dry roasted peanuts, divided

Friends suggested over and over that I submit this to a magazine, it’s so good. —JAMIE HARRIS DANVILLE, IL PREP: 40 MIN. • BAKE: 1 HOUR + CHILLING MAKES: 16 SERVINGS

1¹₂ cups graham cracker crumbs 6 Tbsp. butter, melted 5 pkg. (8 oz. each) cream cheese, softened 1 cup sugar 1¹₂ cups white baking chips, melted and cooled ³₄ cup coconut milk 2 tsp. coconut extract 1 tsp. vanilla extract 4 eggs, lightly beaten ³₄ cup flaked coconut, toasted, divided

“By day, I’m principal of Amboy Junior High School and by night, I bake desserts. My family owns and operates a restaurant called the Long Branch Saloon. Our desserts are homemade, and cheesecake is always popular. So I’ve had a lot of practice making cheesecakes! This one’s a fantastic combination of sweet and salty, and it’s super decadent.” —JOYCE SCHAMBERGER

1. Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. 2. Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan. 3. In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. 4. Bake 45-55 minutes or until center is just set and top appears dull. Top with miniature marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour. 5. In a saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup nuts over cheesecake; top with peanut butter mixture.

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1. Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. 2. In a bowl, mix crumbs and butter. Press onto bottom of prepared pan. 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in ½ cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. 4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate, covered, overnight. 5. Remove rim from pan. Serve topped with remaining coconut. TO TOAST COCONUT Bake at 350° on a 15x10x1-in. pan for 5-10 minutes or until golden brown, stirring frequently. PER SERVING 517 cal., 40 g fat (25 g sat. fat), 144 mg chol., 332 mg sodium, 32 g carb., 1 g fiber, 9 g pro.

Joyce Schamberger Amboy, IL

COCONUT-

WHITE CHOCOLATE

SWEET & SALTY

PEANUT BUTTER

CHEESECAKES

TOFFEE

TRUFFLE

Toffee Truffle Cheesecake I combined two of my best cheesecake recipes and added caramel sauce to create my new favorite dessert. —HANNAH HALSTEAD BLAIR, NE PREP: 40 MIN. • BAKE: 45 MIN. + CHILLING MAKES: 12 SERVINGS (³₄ CUP SAUCE)

1¹₂ cups graham cracker crumbs 3 Tbsp. sugar 1 Tbsp. baking cocoa ¹₃ cup butter, melted FILLING

2 pkg. (8 oz. each) cream cheese, softened ²₃ cup sugar 8 oz. bittersweet chocolate, melted and cooled 1 Tbsp. all-purpose flour 1 tsp. vanilla extract

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3 eggs, lightly beaten 1 cup milk chocolate English toffee bits SAUCE

¹₄ cup butter, cubed ²₃ cup packed brown sugar 1 Tbsp. corn syrup

¹₄ cup heavy whipping cream 2 Tbsp. plus ¹₂ cup milk chocolate English toffee bits, divided

1. Preheat oven to 325°. In a small bowl, mix cracker crumbs, sugar and cocoa; stir in butter. Press onto bottom of a greased 9-in. springform pan. 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate, flour and vanilla. Add eggs; beat on low speed just until blended. Fold in toffee bits. Pour over crust. Place pan on a baking sheet.

3. Bake 45-50 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. 4. For sauce, melt butter in a small saucepan. Stir in brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 2 minutes. Stir in cream; return to a boil. Remove from heat; stir in 2 Tbsp. toffee bits. 5. Remove rim from springform pan. Sprinkle remaining toffee bits over top. Serve cheesecake with warm sauce. PER SERVING 672 cal., 44 g fat (25 g sat. fat), 146 mg chol., 396 mg sodium, 69 g carb., 2 g fiber, 7 g pro.

T RIPLE

BERRY NO-BAKE

Joyce Mummau Baltimore, MD

Triple Berry No-Bake Cheesecake I like to make all sorts of cheesecakes, but they’re usually so time-consuming. When I tried this recipe, my husband said it was better than the baked ones! —JOYCE MUMMAU BALTIMORE, MD PREP: 20 MIN. + CHILLING MAKES: 12 SLICES (3¹₃ CUPS TOPPING)

1¹₂ cups graham cracker crumbs ¹₃ cup packed brown sugar ¹₂ tsp. ground cinnamon ¹₃ cup butter, melted FILLING

2 pkg. (8 oz. each) cream cheese, softened ¹₃ cup sugar 2 tsp. lemon juice 2 cups heavy whipping cream

TOPPING

2 1 1 2

cups sliced fresh strawberries cup fresh blueberries cup fresh raspberries Tbsp. sugar

1. In a small bowl, mix crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes. 2. In a large bowl, beat cream cheese, sugar and lemon juice until smooth.

Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, 4 hours or overnight. 3. In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries. 4. With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping. PER SERVING 432 cal., 34 g fat (21 g sat. fat), 109 mg chol., 229 mg sodium, 29 g carb., 2 g fiber, 5 g pro.

“One day I wanted to make cheesecake but wasn’t sure I had the time, so I tried this recipe. Wham-o! It’s so good, and—bonus—the ingredients are readily available. It’s a breeze.” —JOYCE MUMMAU

CHEESECAKES

V ERY VANILLA

SLOW COOKER

SLOW COOKER Very Vanilla Slow Cooker Cheesecake

Cheesecake from a slow cooker? Yes! It creates a silky, smooth texture that’s hard to resist. —KRISTA LANPHIER TASTE OF HOME ASSOCIATE FOOD EDITOR PREP: 40 MIN. • COOK: 2 HOURS + CHILLING MAKES: 6 SERVINGS

³₄ cup graham cracker crumbs 1 Tbsp. plus ²₃ cup sugar, divided ¹₄ tsp. ground cinnamon 2¹₂ Tbsp. butter, melted 2 pkg. (8 oz. each) cream cheese, softened ¹₂ cup sour cream 2 to 3 tsp. vanilla extract 2 eggs, lightly beaten TOPPING

2 oz. semisweet chocolate, chopped 1 tsp. shortening Toasted sliced almonds

A

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B

1. Place a greased 6-in. springform pan on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan (image A). 2. Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of aluminum foil. Starting with a long side, roll up foil to make a 1-in.-wide strip; shape into a ring (image B). Place in bottom of slow cooker to make a rack. 3. In a small bowl, mix cracker crumbs, 1 Tbsp. sugar and cinnamon; stir in melted butter. Press onto bottom and about 1 in. up sides of prepared pan. 4. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. 5. Place springform pan on top of foil ring without touching slow cooker sides (image C). Cover slow cooker with a double layer of white paper towels; place lid securely over

C

towels (image D). Cook, covered, on high 2 hours. 6. Do not remove the lid; turn off the slow cooker and let cheesecake stand, covered, in the slow cooker for 1 hour. 7. Remove springform pan from slow cooker; remove foil from outside of pan. Cool the cheesecake on a wire rack 1 hour longer. Loosen cheesecake sides from pan with a knife. Refrigerate cheesecake overnight, covering when completely cooled. 8. For topping, in a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate over top; sprinkle with almonds. NOTE The 6-in. springform pan is available from Wilton Industries. Call 800-794-5866 or visit its website at wilton.com. PER SERVING 565 cal., 41 g fat (24 g sat. fat), 180 mg chol., 351 mg sodium, 41 g carb., 1 g fiber, 10 g pro. 2

D

GET MORE! Find top-rated reader recipes at tasteofhome.com/top10cheesecakes.

TOTS FAST FIX

Swap in Tater Tots for corn chips in this fun twist on classic nachos. Pile ’em high with everyone’s favorite toppings. Hello, Tot-chos!

KIDS IN THE KITCHEN

TOP THOSE

Tater Tot-chos

Playing with food is such a blast when you have mini Tater Tots and colorful taco toppings. Let kids customize their own for smiles all around. —ELEANOR MIELKE MITCHELL, SD START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

4 cups frozen miniature Tater Tots 1 lb. ground beef 1 envelope reduced-sodium taco seasoning ²₃ cup water 1 cup (4 oz.) shredded cheddar cheese ¹₄ cup sliced ripe olives, optional 2 cups shredded lettuce ¹₄ cup taco sauce ¹₂ cup sour cream

1. Bake Tater Tots according to package directions.

2. In a skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil; cook and stir 2 minutes or until mixture has thickened. 3. To serve, top Tater Tots with beef mixture and remaining ingredients. Serve immediately. PER SERVING 375 cal., 23 g fat (9 g sat. fat), 70 mg chol., 828 mg sodium, 27 g carb., 2 g fiber, 18 g pro. april | may 2014 tasteofhome.com

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KIDS IN THE KITCHEN Breakfast Spuds

Pizza Tots

Bake 4 cups frozen Sweet Potato Puffs according to package directions. Whisk 8 eggs and ¹'₃ cup 2% milk. Stir in 1 cup cubed cooked ham. In a nonstick skillet, heat 1 Tbsp. butter over medium heat. Add egg mixture; cook until no liquid egg remains. Serve with puffs; sprinkle with sliced green onions and shredded cheddar cheese, if desired. Makes 6 servings. PER SERVING (without cheese) 294 cal., 14 g fat (4 g sat. fat), 302 mg chol., 752 mg sodium, 27 g carb., 2 g fiber, 15 g pro. —ANNIE RUNDLE TASTE OF HOME RECIPE EDITOR

Bake 4 cups frozen miniature Tater Tots according to package directions on a 12-in. pizza pan. Top with ¹'₂ cup pizza sauce, 1¹'₂ cups shredded part-skim mozzarella and 12 slices pepperoni. Sprinkle with Italian seasoning and, if desired, crushed red pepper flakes. Bake 5-7 minutes or until cheese is melted. Makes 6 servings. PER SERVING 240 cal., 14 g fat (5 g sat. fat), 20 mg chol., 597 mg sodium, 23 g carb., 2 g fiber, 10 g pro.

“Nathan, 1, loves to stir waffle batter for our family tradition of Saturday breakfast made by Daddy and our ‘little man.’ Mommy loves it, too!” — LINDA HRIC SOLON, OH

—KRYSTAL WALLACE DUNCANVILLE, TX

“This is my 7-year-old granddaughter, Cheyanne, helping her mom with dinner. The youngest of three girls, she loves to help out in the kitchen.” — PAM DIBBLE TABERG, NY

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“My chef, Kailey, 10, loves whipping up new things in the kitchen. She even started her own baking business.”

—ANNIE RUNDLE TASTE OF HOME RECIPE EDITOR

april | may 2014

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FIELD EDITORS

FA VO DI

D

Get to the garden patch. Spring means warming weather, beautiful buds and rhubarb recipes our Field Editors have been waiting all winter to share. It was so worth it.

FI E L

E

Rhubarb, Tart & Sweet

R I TE

T OR

S

Pineapple-Rhubarb Jam Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —DEBBI BARATE SEWARD, PA PREP: 35 MIN. • PROCESS: 10 MIN. MAKES: 7 HALF-PINTS

5 cups sliced fresh or frozen rhubarb (about 12 stalks) 5 cups sugar 1 can (20 oz.) unsweetened crushed pineapple, undrained ¹₄ cup water 1 pkg. (6 oz.) strawberry gelatin

1. In a Dutch oven, combine rhubarb,

Pineapple-Rhubarb Jam Debbi Barate | Seward, PA

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tasteofhome.com april | may 2014

sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved. 2. Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving ¼-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. 3. Place jars in canner with simmering water, ensuring they are completely covered. Bring to a boil; process 10 minutes. Remove to cool. NOTE The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. PER (2-TBSP.) SERVING 89 cal., trace fat (trace sat. fat), 0 chol., 7 mg sodium, 23 g carb., trace fiber, trace pro.

Rhubarb Scones When my grandpa gave me a ton of his rhubarb, I got to work. I’m a registered dietitian by day and a baker at heart. My scones are the vitamin C-packed result. —DANIELLE ULAM HOOKSTOWN, PA

PREP: 30 MIN. • BAKE: 20 MIN. MAKES: 16 SCONES

1¹₄ cups whole wheat pastry flour 1¹₄ cups all-purpose flour ¹₂ cup sugar 1 Tbsp. baking powder 1 tsp. ground cardamom ¹₂ tsp. salt ¹₂ cup unsalted butter, cubed 1¹₂ cups finely chopped fresh or frozen rhubarb, thawed and drained (3-4 stalks) ¹₂ cup heavy whipping cream ¹₄ cup fat-free milk 1 tsp. vanilla extract Coarse sugar

Rhubarb Scones Danielle Ulam Hookstown, PA

1. Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until crumbly. Add rhubarb; toss to coat. 2. In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened. 3. Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into eight wedges. 4. Place wedges on parchment paper-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm. PER SERVING 166 cal., 9 g fat (5 g sat. fat), 25 mg chol., 155 mg sodium, 20 g carb., 1 g fiber, 2 g pro.

Rosy Rhubarb Upside-Down Cake Dawn Lowenstein | Hatboro, PA

¹₂ tsp. ground cinnamon ¹₄ tsp. ground nutmeg CAKE

3 Tbsp. butter, melted

¹₄ cup packed brown sugar

Rosy Rhubarb Upside-Down Cake EAT SMART

Here’s a cake that gets its pink hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —DAWN LOWENSTEIN HATBORO, PA

1 cup all-purpose flour 1 tsp. baking powder ¹₄ tsp. salt 2 eggs ²₃ cup sugar 1 tsp. lemon extract

1. Preheat oven to 350°. In a large PREP: 35 MIN. • BAKE: 35 MIN. + COOLING MAKES: 9 SERVINGS

3 cups cubed fresh or frozen rhubarb (about 8 stalks) ³₄ cup each sugar and water 1 Tbsp. lemon juice

saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons of cooking liquid.

2. Pour melted butter into an 8-in.-square baking dish. Sprinkle with brown sugar; top with the drained rhubarb. 3. Sift flour, baking powder and salt together twice. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. 4. Beat in lemon extract and reserved rhubarb cooking liquid. Fold in sifted flour mixture. Pour batter over rhubarb. 5. Bake 35-40 minutes or until top springs back when lightly touched. 6. Cool 10 minutes before inverting onto a serving plate. Serve warm. PER SERVING 257 cal., 5 g fat (3 g sat. fat), 57 mg chol., 157 mg sodium, 50 g carb., 1 g fiber, 3 g pro. april | may 2014 tasteofhome.com

93

FIELD EDITORS

“Rhubarb isn’t as common in the Southwest as it is in the Midwest. It’s hard to grow here and can be a rare find in stores. When I start to see it in spring, I go to all sorts of markets and buy all the stalks I see!” —RD STENDEL-FREELS

Rhubarbecue This simmered sauce for country-style ribs takes your taste buds on a rollercoaster ride. It’s become my signature dish that everyone requests. —RD STENDEL-FREELS ALBUQUERQUE, NM PREP: 45 MIN. • BAKE: 2¹₂ HOURS MAKES: 8 SERVINGS

1¹₂ tsp. salt 1¹₂ tsp. paprika 1 tsp. coarsely ground pepper 3 to 4 lbs. boneless country-style pork ribs SAUCE

3 cups sliced fresh or frozen rhubarb (about 7 stalks) 2 cups fresh strawberries, halved

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april | may 2014

2 to 3 Tbsp. olive oil 1 medium onion, chopped 1 cup packed brown sugar ³₄ cup ketchup ¹₂ cup red wine vinegar ¹₂ cup bourbon ¹₄ cup reduced-sodium soy sauce ¹₄ cup honey 2 Tbsp. Worcestershire sauce 2 tsp. garlic powder 1 tsp. crushed red pepper flakes 1 tsp. coarsely ground pepper

1. Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce. 2. In a large saucepan, combine rhubarb and strawberries; add water

to cover. Bring to a boil. Cook, uncovered, 8-10 minutes or until rhubarb is tender. Drain; return to pan. Mash until blended. 3. In an ovenproof Dutch oven, heat 1 Tbsp. oil over medium heat. Brown ribs in batches, adding additional oil as needed. Remove from pan. 4. Add onion to same pan; cook and stir 4-6 minutes or until tender. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake for 2 hours or until ribs are tender. Bake, uncovered, for 30-35 minutes or until the sauce is slightly thickened. PER SERVING 533 cal., 19 g fat (6 g sat. fat), 98 mg chol., 1,158 mg sodium, 52 g carb., 2 g fiber, 31 g pro. 2

GET MORE! Visit tasteofhome.com/top10rhubarb for more reader rhubarb recipes.

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FIELD EDITORS

Taste of Home

Field Editors Hundreds of volunteers from every state— and Canada, too—belong to the big, happy Taste of Home Field Editor family! They share cooking trends, recipes, reviews and tips from their kitchens, neighborhoods and cities. Check the list for Field Editors near you, and watch this space for dishes and ideas from home cooks like you who love to cook and cook to love.

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Continued on page 98 E

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RECIPE INDEX

RECIPE INDEX APPETIZERS & SNACKS Q Mediterranean Eggplant Dip 73 Smoked Salmon Deviled Eggs 42

Q Sweet Onion & Red Bell Pepper Topping 64

DESSERTS

Coconut-White Chocolate Cheesecake 84 BREADS & DOUGHS Confetti Cake with Brown Sugar Buttercream 46 Buttermilk Angel Biscuits 55 Easter Basket Great Garlic Bread 13 Cupcakes 44 Homemade Pasta Dough 18 Jelly Bean Bark 42 Lemon Blueberry Biscuits 56 P.S. I Love You Cake 82 Rhubarb Scones 93 Peanut Butter Easter Eggs 11 Traditional Hot Cross Q Rosy Rhubarb Buns 40 Upside-Down Cake 93 Zucchini & Cheese Swedish Creme 81 Drop Biscuits 57 Sweet & Salty Peanut Butter BREAKFAST & BRUNCH Cheesecake 84 Q Blueberry-Stuffed Toffee Truffle French Toast 34 Cheesecake 86 Breakfast Spuds 90 Triple Berry No-Bake Cheesecake 87 Prosciutto & Cheddar Breakfast Biscuits 55 Very Vanilla Slow Cooker Cheesecake 88 Slow Cooker Ham & Eggs 66 Whole Wheat Strawberry Q Slow Cooker Honey Shortcakes 58 Granola 68

CONDIMENTS Garlic Maple Dressing 13 Pineapple-Rhubarb Jam 92 Rhubarb Strawberry Sauce 66

57

Zucchini & Cheese Drop Biscuits

MAIN DISHES Carne Asada 12 Cherry Balsamic Pork Loin 66 Chicken & Spinach Lasagnas 20 Chicken Pesto with Pasta 23 Q Feta Shrimp Skillet 27 Flank Steak with Cilantro & Blue Cheese Butter 52 Q Greek Chicken & Artichokes 30 Q Greek-Style Chicken Skewers 28 Q Grilled Brown SugarMustard Chicken 50 Grilled Pork Tenderloin & Veggies 51 Q Herb Garden Lasagnas 19 Q Juicy & Delicious Mixed Spice Burgers 30 Q Lemony Shrimp & Tomatoes 50 Maple-Peach Glazed Ham 39 My Mom’s Best Meat Loaf 80

Pizza Tots 90 Rhubarbecue 94 Roasted Chicken & Red Potatoes 41 Q Seared Salmon with Strawberry Basil Relish 76 Q Simple Poached Salmon 66 Q Slow Cooker Mushroom Chicken & Peas 64 Slow Cooker Red Beans & Sausage 68 Slow Cooker Tropical Pork Chops 64 Slow-Roasted Lemon Dill Chicken 68 Q Stuffed-Olive Cod 30 Q Sunday Pork Roast 79 Super Quick Chicken Fried Rice 22 Tater Tot-chos 89 Zesty Chicken Soft Tacos 24

SALADS & DRESSINGS Q Chicken Salad with Dijon Vinaigrette 23

Q Easy Asian Chicken Slaw 24 Q Sausage Spinach Salad 32 Q Sour Cream Cucumbers 79 Q Whole Wheat Orzo Salad 29 SANDWICHES Q Beef Pitas with Yogurt Sauce 29

Q Black Bean Chip

& Dip Burgers 49 Good Ol’ Burger 49 Sweet & Sour Pork Wraps 68 Turkey & Swiss Biscuit Sliders 56

SIDE DISHES Q Fresh Green Beans

& Garlic 39 Parmesan & Garlic Fries 13 Q Mushroom & Peas Rice Pilaf 73

SOUPS, STEWS & CHILI Creamy Fresh Asparagus Soup 73 Over-the-Rainbow Minestrone 64

Look for our Eat Smart icon throughout the magazine for recipes that are lower in calories, fat and sodium. Taste of Home’s registered dietitians based our Eat Smart guidelines on criteria set by the United States Department of Agriculture, the American Heart Association and the American Diabetes Association. Main dishes marked with the icon, for the most part, have no more than 550 calories, 12 grams of fat and 800 mg of sodium per serving.

EAT SMART

Indicates an Eat Smart recipe.

30

Greek Chicken & Artichokes

CONTRIBUTOR GUIDELINES 1 Want to see your name in print? Send us your favorite recipe to share with other readers. It’s easy! Simply use the convenient form at tasteofhome.com/submit. 2 When sending recipes, please be specific with directions, measurements and sizes of cans, packages and pans. And please share a few words about the recipe and yourself. (For recipe contest entries, follow the directions on page 62.) 3 Please be patient. Because of the large volume of mail, it can take our small staff several months to review submissions. We may hold your material without informing you, but we will let you know if we publish something you submitted. Materials that won’t fit in Taste of Home may be considered for our websites, cookbooks, promotions and other publications. 4 By submitting material for publication, you grant RDA Enthusiast Brands, LLC, its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, email or mail regarding your submission. 5 Submit stories, tips, photos or other nonrecipe content to Taste of Home, 5400 S. 60th St., Greendale WI 53129, or email them to [email protected]. Please submit high-resolution digital photos as JPEGs at 300 dpi.

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BRING ON BRUNCH QUICK & EASY TEX-MEX SPRING-FRESH PASTAS

You really know how to say “good morning.” Send the springy recipes that wake everybody in a hurry: rhubarb-cream waffles, honeyglazed bacon, cheesy asparagus egg bake and other a.m. eats. Take a Southwest food tour— right at your table. Share the speedy 6-ingredient dishes that go places, like chicken and pinto bean chili, poblano pork quesadillas, loaded steak taco salad and more Tex-Mex favorites. Let the sun shine on pasta night. Dish up your shrimp linguine with arugula pesto, spring onion and ham-stuffed shells, lemon-feta orzo with sweet peas and other punchy main dishes.

“I’m a Navy vet and served in the Middle East, where I loved the food. You can take your own food journey by trying new ingredients. I’ve been creating recipes for years, like my Over-the-Rainbow Minestrone (page 64).”

—CRYSTAL SCHLUETER NORTHGLENN, CO

Consumer Information: RDA Enthusiast Brands, LLC, may share information about you with reputable companies so they can offer you products and services of interest to you. If you would rather we not share information, please write to RDA Enthusiast Brands, LLC, Customer Care Mailing List, P.O. Box 5294, Harlan IA 51593-0794. TASTE OF HOME (ISSN 1071-5878) (USPS 010-444) (Canadian GST No. 865444285RT) (Canadian Distribution). Publications Mail Agreement No. 40065693. Vol. 22, No. 2, April/May 2014 © RDA Enthusiast Brands, LLC, 2014. Published six times a year (Feb/Mar, Apr/May, Jun/Jul, Sep/Oct, Nov, Dec) by RDA Enthusiast Brands, LLC, 5400 S. 60th St., Greendale WI 53129-1404. Periodicals postage paid at Greendale, Wisconsin, and additional mailing offices. Subscription prices in U.S.: $19.98 for one year, $29.98 for two years, $39.98 for three years. (Canada: One year, $23.98 CDN plus 5% GST or 13% HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to P.O. Box 5294, Harlan IA 51593-0794. Allow 4-6 weeks. Canada: P.O. Box 932 STN Main, Markham ON L3P 0G5. Allow 4-6 weeks. Material in this publication may not be reproduced without permission. Printed in USA. Postmaster: Send address changes to Taste of Home, P.O. Box 5294, Harlan IA 51593-0794. Send undeliverable Canadian addresses to [email protected]. Questions About Your Subscription? Email [email protected]; go to tasteofhome.com/customercare; call 800-344-6913; or write Taste of Home Customer Care, P.O. Box 5294, Harlan IA 51593-0794, or, in Canada, P.O. Box 934 STN Main, Markham ON L3P 0G7. For address changes, include both old and new addresses. If the post office alerts us your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year.

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