Taste of Home 201702-03

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Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. Customer satisfaction based on an independent study conducted by Alan Newman Research, 2015. GEICO is the second-largest private passenger auto insurer in the United States according to the 2014 A.M. Best market share report, published April 2015. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. © 2016 GEICO

February/March COOKING, C ARING AND SHARING ®

COMFORT ZONE Bacon-studded quiche. Meat loaf sandwiches. Tater Tot casserole. Scoot up to the family table for recipes that keep your whole crew smiling—morning, noon and night.

Homemade Chicken Tortilla Soup and Bacon-Pimiento Cheese Corn Muffins, page 42

Celebrate SOUP

37 BREAD

Savory winter warmers and fresh-baked breads make for cozy afternoons and simple, satisfying suppers.

44 IT’S COOKIE SEASON!

49 PERFECT PAIRINGS

Contest winners transform Girl Scout Cookies into goodies, from pie to bread pudding. Now that’s thinking outside the box.

Throw your pals a party with the very best chocolate and wine matchups.

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56 THE DISH

Meet Blair, a mom blogger and local food lover living the country life in Virginia.

9 EASY BEING GREEN

Satisfy your sweet tooth with a kitchen full of colorful treats.

58 IT’S FAMILY TIME

Make mealtime more meaningful with recipes for your trusty 13x9 and helpful togetherness tips.

Cook Smart 17 THE ALMIGHTY MEAT LOAF

Test Kitchen staffer Matthew Hass cooks up one mean meat loaf that makes any blue plate meal look not so special.

67 OPEN TABLE

Everyone’s welcome at this paywhat-you-can Ohio bistro that shares from-scratch meals with the local community.

19 FAST & FEEL-GOOD

From salmon packets to pesto roll-ups, these recipes put healthy weeknight dinners within reach. 27 HOW TO MAKE QUICHE

22

Contest 69 CLASSICS WITH A TWIST

Creative prizewinners turn triedand-true recipes into brand-new favorites with modern mashups of flavors and techniques.

Your step-by-step guide to the flakiest crust and creamiest filling—with bacon, of course. 30 LIVE WELL

Get the skinny on this winter superfruit. Hint: It’s fuzzy! 32 COOKING WITH CAST IRON

And more 78 SUPER BOWL SNACKS

Our Field Editors share game-day dogs, meatballs and sandwiches that score big on taste.

Pull out that trusty skillet and cook up six delectable dishes.

Close to Home

86 LOVE MUFFINS

53 ROAST WITH THE MOST

One day of slow cooking brings you two terrific meals: an Asianinspired roast and takeout-fakeout beefy fried rice.

Chocolate, meet banana. Our readers have been swooning over this muffin recipe for 20 years.

45 6 7 43 82 84

EDITOR’S LET TER RECIPE STAR THE TAST Y 10 MASTHEAD RECIPE INDEX

COOKING WITH C A S T IRON • BAKING WITH GIRL SCOUT COOKIE S!

On Our Cover

ULTIMATE

COMFORT

Go Bananas!

Beer Cheese Soup, Homemade Bread, Cookie Swirl Cobbler & More

BEST❤LOVED RECIPES FROM HOME COOKS LIKE YOU

12

CLASSICS WITH A TWIST

Best Ever

MEAT LOAF

Memaw’s

BANANA PUDDIN page 14 G

MAKE IT

FAMILY NIGHT

SLOW COOKER POT ROAST SPAGHETTI BAKE DEEP DISH TACO PIZZA

Weekend

BRUNCH!

FEB./MAR. 2017

TASTEOFHOME.COM

60

Straight from Memaw’s recipe box, this banana pudding is so rich and creamy, you’ll want to sneak a second helping. Find it on page 14.

Ruth Kizer’s classic banana pudding is as good as it gets (but adding a big caramel drizzle never hurt anything).

THE PERFECT QUICHE CHOCOLATE BANANA MUFFINS

THE #1 FOOD & ENTERTAINING MAGAZINE IN THE ENTIRE WORLD

Cover by Grace Natoli Sheldon (Photographer), Stephanie Marchese (Set Stylist) and Kathryn Conrad (Food Stylist)

TASTE OF HOME (ISSN 1071-5878) (USPS 010-444), Vol. 25, No. 1, February/March 2017 © RDA Enthusiast Brands, LLC, 2016. Published six times a year (Feb/Mar, Apr/May, Summer, Sep/Oct, Nov, Dec) by RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. Periodicals Postage Paid at Milwaukee, Wisconsin, and additional mailing offices. (PM Agreement No. 40065693), (Canadian GST No. 865444285RT) Postmaster: Send address changes to TASTE OF HOME, PO BOX 5294, HARLAN IA 51593-0794. Send undeliverable Canadian addresses to [email protected]. Questions About Your Subscription? Email customercare@ tasteofhome.com; visit tasteofhome.com/customercare; or write to TASTE OF HOME CUSTOMER CARE, PO BOX 5294, HARLAN IA 51593-0794, or, in Canada, PO BOX 934 STN MAIN, MARKHAM ON L3P 0G7. 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 GST or HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to PO BOX 5294, HARLAN IA 51593-0794. Allow 4-6 weeks. Canada: PO Box 932 STN MAIN, MARKHAM ON L3P 0G5. Allow 4-6 weeks. Material in this publication may not be reproduced in any form without permission. Printed in USA. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC. 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. Consumer Information: RDA Enthusiast Brands may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to RDA ENTHUSIAST BRANDS CUSTOMER CARE MAILING LIST, PO BOX 5294, HARLAN IA 51593-0794.

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FEBRUARY | MARCH 2017 TASTEOFHOME.COM

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THE SHORT LIST CATHERINE’S ROUNDUP OF GOOD TIMES, BIG HAPPENINGS AND GOTTA-TRY-IT FUN.

Editor’s Letter

Hello, Troops! “Make new friends, but keep the old; one is silver and the other’s gold.” Lovely words to live by, and I learned them as a Girl Scout. I had amazing experiences in my years of Scouting—camping, volunteering, collecting, cooking, earning badge after badge (see above!) and selling box upon box of cookies. Nine years times 50-odd boxes a year: I’m not a math whiz, but that’s a lot of cookies! (Special thanks to my mom, who always ended up with a few dozen in her freezer.) The skills I developed—public speaking, stick-to-itiveness, teamwork, organization—helped to shape who I am. (OK, maybe not organization.) So I’m proud that Girls Scouts of the USA tapped Taste of Home last spring to judge the second annual Girl Scout Cookie Recipe Contest. Check out the delectable creations on page 44, then find your favorite Girl Scout and buy some cookies. Her mom will thank you.

1.

Facebook launched on Feb. 4, 2004. Join the fun at facebook.com/ tasteofhome to get loads of recipe ideas and meet new friends. 2.

Treat your favorite guy or gal to wine and chocolate on Valentine’s Day (see page 49). 3.

Make mealtime memorable with the tips on page 61, and look for more family recipe ideas in our special issue Meals in One Pan, on newsstands Feb. 14. 4.

CATHERINE CASSIDY EDITOR-IN-CHIEF

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FEBRUARY | MARCH 2017 TASTEOFHOME.COM

Spring starts March 20! Celebrate with one of our 350+ asparagus recipes. tasteofhome.com/ asparagus

GET SOCIAL! 1 20,29 s share

22nd recipe

published!

THIS ISSUE’S HOT ON FACEBOOK

Our Facebook fans felt lucky when we shared this Wearing o’ Green Cake from Marge Nicol of Shannon, Illinois. Like us at facebook.com/ tasteofhome for more recipes.

HEY, INSTAGR AMMERS!

Follow @tasteofhome on Instagram for more feasts for the eyes, like these simple and lovely Nutella-Stuffed Strawberries.

WAY TO GO, ELISABETH LARSEN! With her Chicken Curry Lasagna (page 76), Elisabeth turns a dinnertime classic into a spicy take on the ultimate comfort food.

Super Fresh & Fast

Slow Cooker Breakfasts

From strawberry-pecan salad to ginger chicken stir-fry—if you have a healthy weeknight meal ready in 30 minutes or less, let us know!

Share your favorite slow-cooked breakfasts, like banana French toast, cinnamon-apple oatmeal and cheesy egg casseroles.

Share Your Story

GET PINSPIRED

If the way to your sweetie’s heart is with truffles, brownies, pancakes and all things heart-shaped, we have the recipe for love! tasteofhome.com/valentinepin

What makes your favorite winter recipe the ultimate comfort food? Maybe you’ve perfected baked mac ’n’ cheese over the past 20 years or kept your mom’s Sunday pot roast tradition alive and well. Let’s hear about the recipes that make your family feel cozy around the table.

SHARE YOUR OWN RECIPE CREATIONS, STORIES AND PHOTOS (WE’D LOVE TO SEE ALL THREE). TASTEOFHOME.COM/SUBMIT

TASTEOFHOME.COM FEBRUARY | MARCH 2017

7

Lemon Ginger Chicken Noodle Soup Serving Suggestion

Add your love and our savory broth. You put your all into everything you make. And so do we. From the finest ingredients. To just the right seasonings. Slow simmered for the kind of rich flavor that says home.

Pour Love In. © 2016 College Inn Foods. All Rights Reserved.

CollegeInn.com

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HERE’S OUR HAPPY ROUNDUP OF ALL THINGS TASTY AND HOMEY

May you always have luck on your side and cake on your plate. Pistachio & Coconut Cake

EASY BEING GREEN Top off your St. Patrick’s celebration with a fluffy, creamy cake in an emerald-kissed hue. Flip the page to discover the secret ingredient. TASTEOFHOME.COM FEBRUARY | MARCH 2017

9

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Pistachio & Coconut Cake My cake is good anytime, but the color is perfect for St. Patrick’s Day. The secret is adding instant pistachio pudding mix to the cake mix and the frosting. —Dora May Meredith, Rockford, IL Prep: 20 min. • Bake: 40 min. + cooling Makes: 16 servings 1 white cake mix (regular size) 1 pkg. (3.4 oz.) instant pistachio pudding mix 1 cup lemon-lime soda ³₄ cup canola oil

3 large eggs ¹₂ cup sweetened shredded coconut ¹₂ cup toasted shelled pistachios, chopped FROSTING

1¹₄ cups cold 2% milk 1 pkg. (3.4 oz.) instant pistachio pudding mix 1 carton (8 oz.) frozen whipped topping, thawed TOPPINGS

¹₄ cup sweetened shredded coconut, toasted ¹₄ cup toasted pistachios, chopped 1. Preheat oven to 350°. Combine the first five ingredients; beat on low speed

DRINK YOUR

DESSERT

Cocoa with marshmallows is classic. Cocoa that tastes like a candy bar takes it beyond dreamy.

MILKY WAY Float marshmallows on top and drizzle with caramel sauce. ALMOND JOY Make cocoa with coconut milk, dollop with whipped cream and sprinkle with chopped toasted almonds. KIT KAT Use a vanilla sugar wafer as a swizzle stick. REESE’S PIECES Stir in a spoonful of creamy PB. TAKE 5 Stir in PB and caramel sauce, dollop with whipped cream and top with crushed pretzels.

10

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios. 2. Pour batter into two greased 8-in. round baking pans or a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack. 3. For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving. Per serving: 380 cal., 21g fat (6g sat. fat), 36mg chol., 431mg sod., 41g carb. (28g sugars, 1g fiber), 5g pro.

AROUND THE TABLE

7KHIDPLO\GLQQHUWDEOHLVPDGHIRUJRRGFRQYHUVDWLRQb Pick a topic, fill up your plate and have a happy heart-to-heart.

What’s the first meal you ever made for your significant other? How did it turn out?

AMBER GARRETT/LOOK HERE PHOTOGRAPHY

The day after we were married was a Sunday. We were renting a trailer and didn’t check to see if there was gas for the stove. I cooked pork chops, potatoes and green beans in a toaster oven. The toaster oven was one my mom gave me from her mom. That was 43 years ago, and my honey still remembers it as the best meal ever. —Janis Holm-Hansen, Wheatfield, IN

“The way to a man’s heart may be through food, but for me it’s through old-fashioned lemonade.” —Rachel Seis, Milwaukee, WI

Meat loaf. I had never cooked before and didn’t want to touch raw meat, so I put everything in a blender then poured it into the pan. It turned out like a brick. 1974 was not a great year for our intestines. —Millie Miller, Shepherdsville, KY

Corned beef and cabbage in the slow cooker that I’d made dozens of times. After 10 hours, it still was not done and I was perplexed. Apparently the pot crocked out! It was the running joke on St. Patrick’s Day for a long time—until my husband started the grill on fire making steaks. All the local firemen wanted to know why the Irish guy was eating steak on March 17th! —Stephanie Garrity, Highland Park, IL

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KiDS in the KiTCHeN

Hole Lotta Love We’re not sure what’s sweeter—the fruity tang or the pretty rosy color of these simple glazes. Whisk 2 cups of confectioners’ sugar with enough thawed frozen juice concentrate to create desired consistency. Dip plain doughnut holes in the glaze and transfer them to waxed paper to set.

cherr ypomegranate

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err y

HIDDEN OBJECT 12

FRUIT ILLUSTRATIONS: ALEXANDR III/SHUTTERSTOCK

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Spot the oven mitt in this issue and you could win a Taste of Home cookbook. Find it? Go to tasteofhome.com/hiddenobject. In our last issue, the candy cane was on page 90. See complete guidelines on page 84.

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

SHOW

THE WORLD

YOU’VE

MASTERED

ITS

SIMPLEST

©/® © ® Th Thee J.M. J Smu S ucker Smucker ck Com Company p y pany

SANDWICH.

When you make a PB&J with Smucker’s the most humble sandwich is also the best. Share yours with #PBJPerfection. With A Name Like Smucker’s, It Has To Be Good.

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YOU VOTED!

FORK FIG HT

TOP BANANA There’s no monkey business with Memaw. She knows velvety layers of bananas, pudding, cookies and cream taste like home.

We asked Taste of Home Facebook fans to pick between banana pudding and strawberry pretzel salad. When it came to choosing a favorite, they told the salad to make like a banana and split. BANANA PUDDING

68% vs. 32% STRAWBERRY PRETZEL SALAD

*

Serve in a trifle dish, or in your favorite glasses as we did on the cover. It’s your dessert. Go bananas.

ON THE COVER

Memaw’s Banana Pudding Creamy and rich, this homemade banana pudding is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, OK Prep: 30 min. + chilling • Cook: 15 min. Makes: 12 servings 3 2 6 1¹₂ ¹₂ 1 3 2 1 4 1

14

cups whole milk cups half-and-half cream large egg yolks cups sugar cup cornstarch tsp. salt Tbsp. butter, softened tsp. vanilla extract pkg. (12 oz.) vanilla wafers medium bananas, sliced carton (12 oz.) frozen whipped topping, thawed

1. In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. 2. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally. 3. Line bottom of a 3-qt. trifle or other glass bowl with half the vanilla wafers; cover wafers with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. Per serving: 509 cal., 22g fat (12g sat. fat), 131mg chol., 380mg sod., 70g carb. (51g sugars, 2g fiber), 6g pro.

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

Banana pudding is a delicious memory of my grandmother’s skills and love in the kitchen. —Geni Benedict, Islamorada, FL It’s creamy and comforting with a little sweetness. Banana pudding is heaven. —Pat Cuillerier, Coboconk, ON I grew up eating my mom’s banana pudding. It’s old-school but so good. I love how the pudding, the wafers and the bananas just go together. It’s so yummy. —Teresa Henderson, Plant City, FL My favorite part of banana pudding is the crunchiness of the vanilla wafers on top paired with the creamy pudding and chunks of banana and wafers throughout the dessert. —Jennifer Alford, Independence, KS

NEXT UP BAKED BEANS vs. THREE-BEAN SALAD Get in on the fun! Like us at FACEBOOK.COM/ TASTEOFHOME.

DOES DEPRESSION HOLD YOU BACK FROM ENJOYING YOUR LIFE? Depression is a serious medical condition that can leave you feeling sad, helpless, overwhelmed, and uninterested in your favorite activities. You may feel like you have to wind yourself up. PRISTIQ® (desvenlafaxine) 50 mg is FDA-approved to treat depression. In clinical studies, PRISTIQ 50 mg also helped improve patients’ ability to function according to a scale* used to measure how depression disrupts the following areas: Work Social life/leisure activities Family life/home responsibilities In clinical studies, PRISTIQ 50 mg showed no significant difference in average weight gain versus placebo.† Ask your doctor if PRISTIQ may be right for you.

• • •

* Sheehan Disability Scale (a validated measure of functional impairment) total score for Pristiq versus placebo. †Side effects may increase at higher doses. Data based on short-term studies and a 6-month phase of a long-term study of patients who responded to PRISTIQ. Individual results may vary.

Important Safety Information About PRISTIQ Suicidality and Antidepressant Drugs Antidepressants increased the risk of suicidal thinking and behavior in children, teens, and young adults. Depression and certain other psychiatric disorders are themselves associated with increases in the risk of suicide. Patients of all ages who are started on antidepressant therapy or when the dose is changed should be monitored appropriately and observed closely for clinical worsening, suicidality, or unusual changes in behavior such as becoming agitated, irritable, hostile, aggressive, impulsive, or restless. Should these occur, report them to a doctor right away. PRISTIQ is not approved for use in children under 18. Do not take PRISTIQ if you are allergic to desvenlafaxine, venlafaxine, or any of the ingredients in PRISTIQ. Do not take PRISTIQ if you currently take, or have taken within the last 14 days, any medicine known as an MAOI (including intravenous methylene blue or the antibiotic linezolid). Allow 7 days after stopping PRISTIQ before starting an MAOI. Taking an MAOI with PRISTIQ can cause serious or even lifethreatening side effects.

Before taking PRISTIQ, tell your healthcare professional about all prescription and over-the-counter medications and supplements you take or plan to take including: those to treat migraines or psychiatric disorders (including other antidepressants or amphetamines) to avoid serotonin syndrome, a potentially life-threatening condition; aspirin, NSAID pain relievers, or blood thinners because they may increase the risk of bleeding. PRISTIQ may cause or worsen some conditions, so tell your healthcare professional about all the medical conditions you have or had including: High blood pressure, which should be controlled before starting PRISTIQ and monitored regularly Heart problems, high cholesterol or triglyceride levels, a history of stroke, kidney or liver problems, or low sodium levels in your blood Bleeding problems Depression, suicidal thoughts or behavior Mania, bipolar disorder, or seizures or convulsions Nursing, pregnancy, or plans to become pregnant Some people are at risk for visual problems such as eye pain, changes in vision, or swelling or redness around the

© 2016 Pfizer Inc. All rights reserved. November 2016

PP-PRQ-USA-0686-01

• • • • • •

eye. You may want to undergo an eye examination to see if you are at risk and get preventative treatment if you are. Discontinuation symptoms may occur when stopping or reducing PRISTIQ, so talk to your healthcare professional before stopping or changing your dose. Until you see how PRISTIQ affects you, be careful driving a car or operating machinery. Avoid drinking alcohol while taking PRISTIQ. In clinical studies, most common side effects with PRISTIQ 50 mg were nausea, dizziness, sweating, constipation, and decreased appetite. Indication PRISTIQ is a prescription medication approved for the treatment of major depressive disorder in adults. Please see Important Risk Information about PRISTIQ on adjacent page. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Visit: PristiqSavings.com Call: 1-800-PRISTIQ (1-800-774-7847)

IMPORTANT FACTS ABOUT

(pris•teek’) Pristiq® (desvenlafaxine) Extended-Release Tablets

Read the Medication Guide that comes with your prescription before you start taking PRISTIQ and each time you get a refill. There may be new information. This information does not take the place of talking to your healthcare provider about your medical conditions or treatment. Talk to your healthcare provider about: • all risks and benefits of treatment with antidepressant medicines • all treatment choices for depression or other serious mental illness What is the most important information I should know about antidepressant medicines, depression and other serious mental illnesses, and suicidal thoughts or actions? 1. Antidepressant medicines may increase suicidal thoughts or actions in some children, teenagers, and young adults within the first few months of treatment. 2. Depression and other serious mental illnesses are the most important causes of suicidal thoughts and actions. Some people may have a particularly high risk of having suicidal thoughts or actions. These include people who have (or have a family history of) bipolar illness (also called manic-depressive illness) or suicidal thoughts or actions. 3. How can I watch for and try to prevent suicidal thoughts and actions? • Pay close attention to any changes, especially sudden changes, in mood, behaviors, thoughts, or feelings. This is very important when an antidepressant medicine is started or when the dose is changed. • Call the healthcare provider right away to report new or sudden changes in mood, behavior, thoughts, or feelings. • Keep all follow-up visits with the healthcare provider as scheduled. Call the healthcare provider between visits as needed, especially if you have concerns about symptoms. Call a healthcare provider right away if you have any of the following symptoms, especially if they are new, worse, or worry you: • feeling very agitated or restless • thoughts about suicide or dying • an extreme increase in activity and talking • trouble sleeping (insomnia) (mania) • attempts to commit suicide • panic attacks • new or worse depression • other unusual changes in behavior or mood • acting aggressive, being angry or violent • new or worse irritability • new or worse anxiety • acting on dangerous impulses What else do I need to know about antidepressant medicines? • Never stop an antidepressant medicine without first talking to a healthcare provider. Stopping an antidepressant medicine suddenly can cause other symptoms. • Antidepressants are medicines used to treat depression and other illnesses. It is important to discuss all the risks of treating depression and also the risks of not treating it. Patients should discuss all treatment choices with the healthcare provider, not just the use of antidepressants. • Antidepressant medicines have other side effects. Talk to the healthcare provider about the side effects of this medicine. • Antidepressant medicines can interact with other medicines. Know all of the medicines that you take. Keep a list of all medicines to show the healthcare provider. Do not start new medicines without first checking with your healthcare provider. • Not all antidepressant medicines prescribed for children are FDA approved for use in children. Talk to your child’s healthcare provider for more information. Important Information about Pristiq Extended-Release Tablets Read the patient information that comes with Pristiq before you take Pristiq and each time you refill your prescription. There may be new information. If you have questions, ask your healthcare provider. This information does not take the place of talking with your healthcare provider about your medical condition or treatment. What is Pristiq? • Pristiq is a prescription medicine used to treat depression. Pristiq belongs to a class of medicines known as SNRIs (or serotonin-norepinephrine reuptake inhibitors). Who should not take Pristiq? Do not take Pristiq if you: • are allergic to desvenlafaxine, venlafaxine • have taken an MAOI within 7 days of or any of the ingredients in Pristiq. stopping Pristiq unless directed by your • take a monoamine oxidase inhibitor (MAOI). healthcare provider. Ask your healthcare provider or pharmacist • have started PRISTIQ and if you stopped if you are not sure if you take an MAOI, taking an MAOI in the last 14 days unless including the antibiotic linezolid and the directed by your healthcare provider. intravenous medicine methylene blue. What should I tell my healthcare provider before taking Pristiq? Tell your healthcare provider about all your medical conditions, including if you: • have mania or bipolar disorder • have high blood pressure • have heart problems • have low sodium levels in your blood • have high cholesterol or high triglycerides • are pregnant or plan to become pregnant. It • history of stroke is not known if Pristiq will harm your • have or had depression, suicidal unborn baby. • are breastfeeding. Pristiq can pass into thoughts or behavior your breast milk and may harm your baby. • have kidney problems Talk with your healthcare provider about • have liver problems the best way to feed your baby if you take • have or had bleeding problems Pristiq. • have or had seizures or convulsions This brief summary is based on Pristiq Prescribing Information LAB-0452-16, October 2016, and Medication Guide LAB-0539-8, October 2016. © 2016 Pfizer Inc. All rights reserved. November 2016 PP-PRQ-USA-0681-01

Serotonin syndrome Rare, but potentially life-threatening, conditions called serotonin syndrome can happen when medicines such as Pristiq are taken with certain other medicines. Serotonin syndrome can cause serious changes in how your brain, muscles, heart and blood vessels, and digestive system work. Especially tell your healthcare provider if you take the following: • amphetamines • tramadol • medicines to treat migraine headaches • medicines used to treat mood, anxiety, known as triptans psychotic, or thought disorders, including • St. John’s Wort tricyclics, lithium, selective serotonin • MAOIs (including linezolid, an antibiotic and reuptake inhibitors (SSRIs), or serotonin intravenous methylene blue) norepinephrine reuptake inhibitors (SNRIs), • tryptophan supplements or other dopamine antagonists, such as • silbutramine metoclopramide Ask your healthcare provider if you are not sure whether you are taking any of these medicines. Before you take Pristiq with any of these medicines, talk to your healthcare provider about serotonin syndrome. See “What are the possible side effects of Pristiq?” Do not take Pristiq with other medicines containing venlafaxine or desvenlafaxine. Switching from other antidepressants Side effects from discontinuing antidepressant medication have occurred when patients switched from other antidepressants, including venlafaxine, to Pristiq. Your doctor may gradually reduce the dose of your initial antidepressant medication to help reduce these side effects. What should I avoid while taking Pristiq? • Do not drive a car or operate machinery until you know how Pristiq affects you. • Avoid drinking alcohol while taking Pristiq. What are the possible side effects of Pristiq? Pristiq can cause serious side effects, including: • See the beginning of this page. • Serotonin syndrome. See “What should I tell my healthcare provider before taking Pristiq?” Get medical help right away if you think that you have these syndromes. Signs and symptoms of these syndromes may include one or more of the following: • coma • diarrhea • restlessness • nausea • loss of coordination • hallucinations (seeing and • vomiting • fast heart beat hearing things • confusion • increased body temperature that are not real) • increase in blood pressure • muscle stiffness Pristiq may also cause other serious side effects including: • New or worsened high blood pressure (hypertension). Your healthcare provider should monitor your blood pressure before and while you are taking Pristiq. If you have high blood pressure, it should be controlled before you start taking Pristiq. • Abnormal bleeding or bruising. Pristiq and other SNRIs/SSRIs may cause you to have an increased chance of bleeding. Taking aspirin, NSAIDs (non-steroidal anti-inflammatory drugs), or blood thinners may add to this risk. Tell your healthcare provider right away about any unusual bleeding or bruising. • Visual problems • eye pain • changes in vision • swelling or redness in or around the eye Only some people are at risk for these problems. You may want to undergo an eye examination to see if you are at risk and receive preventative treatment if you are. • Symptoms when stopping Pristiq (discontinuation symptoms). Side effects may occur when stopping Pristiq (discontinuation symptoms), especially when therapy is stopped suddenly. Your healthcare provider may want to decrease your dose slowly to help avoid side effects. Some of these side effects may include: • dizziness • tiredness • diarrhea • sweating • abnormal dreams • headache • sleeping problems • anxiety • nausea • irritability (insomnia) • Seizures (convulsions) • Low sodium levels in your blood. Symptoms of this may include headache, difficulty concentrating, memory changes, confusion, weakness, and unsteadiness on your feet. In severe or more sudden cases, symptoms can include hallucinations (seeing or hearing things that are not real), fainting, seizures and coma. If not treated, severe low sodium levels could be fatal. • Lung problems. Some people who have taken the medicine venlafaxine which is the same kind of medicine as the medicine in PRISTIQ have had lung problems. Symptoms of lung problems include difficulty breathing, cough, or chest discomfort. Tell your healthcare provider right away if you have any of these symptoms. Common side effects with Pristiq include: • nausea • sleepiness • loss of appetite • dizziness • anxiety • insomnia • decreased sex drive • sweating • delayed orgasm and ejaculation • constipation These are not all the possible side effects of Pristiq. Tell your healthcare provider about any side effect that bothers you or does not go away. Call your doctor for medical advice about side effects. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Need more information? • Ask your doctor or pharmacist. This is only a summary of important information. • Go to www.pristiq.com or call 1-800-PRISTIQ (1-800-774-7847).

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Matthew’s Best Ever Meat Loaf Matthew Hass, Taste of Home Test Cook

Best Ever

THE ALMIGHT Y MEAT LOAF Test Cook Matthew Hass takes the king of comfort food to a whole new level with loads of veggies and a tangy sauce that’s over the top. There’s only one rule: Save some for sandwiches. Find It! Small Oval Platter $13 fiestafactorydirect.com

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Cook Smart

KITCHEN TRICKS & HEALTHY TIPS FOR HAPPY EATING

Cook Smart Best Ever

3 slices white bread, torn into small pieces ¹₂ cup beef stock or water 2 large portobello mushrooms (about 6 oz.), cut into chunks 1 medium onion, cut into wedges 1 medium carrot, cut into chunks 1 celery rib, cut into chunks 3 garlic cloves, halved 1 Tbsp. olive oil 2 Tbsp. tomato paste 2 large eggs, lightly beaten 1¹₄ lbs. ground beef ³₄ lb. ground pork 1 Tbsp. Worcestershire sauce 1 Tbsp. reduced-sodium soy sauce 1¹₄ tsp. salt ³₄ tsp. pepper GLAZE

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cup ketchup Tbsp. tomato paste Tbsp. brown sugar tsp. ground mustard

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Prep: 30 min. Bake: 1¹₄ hours + standing Makes: 8 servings

1. Preheat oven to 350°. Place bread pieces and stock in a bowl; let stand until liquid is absorbed. 2. Meanwhile, pulse the mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat the oil over medium heat. Add mushroom mixture; cook and stir until tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly. 3. Add the next seven ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf. 4. Bake for 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing. Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from the pan and wrap securely in foil; return to freezer. To use, unwrap frozen meat loaf and bake as directed, increasing initial baking time to 2 hours. Mix together the glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing. Per serving: 341 cal., 18g fat (6g sat. fat), 119mg chol., 832mg sod., 19g carb. (11g sugars, 2g fiber), 25g pro.

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This truly is diner-style comfort food at its best. Portobello mushrooms, Worcestershire and soy sauce boost the loaf’s meaty flavor. Slice it with a serrated knife. —Matthew Hass, Taste of Home Test Cook

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MATTHEW’S MEAT LOAF LESSONS SOAK THE BREAD CRUMBS

first to help keep the loaf moist. SPEED UP PREP TIME by pulsing the veggies in a food processor. THE FINER THE VEGGIES

are chopped, the better they’ll be distributed through the loaf, making for a smoother texture. AN ALL-BEEF LOAF can have a coarse texture. Go for a beef-pork mixture to get a finer consistency. BEFORE COOKING, place a cooling rack in a foil-lined baking pan; top the rack with a piece of foil slightly larger than the formed meat loaf. Set the loaf on the foil. This keeps the loaf from sinking into the rack and allows the grease to drip down into the pan.

LOVE THOSE LEFTOVERS! Sometimes meat loaf is even better the next day, especially in an over-the-top, egg-on-top sandwich. Here’s how we do it up in the Test Kitchen: Lightly coat a nonstick skillet with canola oil. Place meat loaf slice in skillet, cooking over medium heat until warm and crispy, 3-4 minutes. Place on a fluffy onion bun with red onion, arugula and a fried egg.

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Everyday Fresh Cook Smart

FAST & FEEL - GOOD Bursting with herbs, fruits and veggies, these speedy weeknight recipes are way better than good. They’re good for you.

Cilantro-Lime Rice Robin Baskette, Lexington, KY

Asian-Style Salmon Packets Roxanne Chan, Albany, CA

Asian-Style Salmon Packets My husband and I love salmon, so I’m always looking for fun ways to change it up. We both enjoy the blend of heat and citrus, and the foil packets make for easy cooking and cleanup. —Roxanne Chan, Albany, CA Takes: 25 min. Makes: 4 servings 4 slices sweet onion 4 salmon fillets (6 oz. each)

3 1 1 1 1 1

Tbsp. chili sauce Tbsp. lime juice Tbsp. sesame oil garlic clove, minced tsp. mustard seed tsp. minced fresh gingerroot ¹₂ tsp. black sesame seeds Chopped fresh mint Grated lime peel 1. Preheat oven to 400°. Place each onion slice on a double thickness of heavyduty foil (about 12 in. square). Top with salmon.

Combine the next seven ingredients; spoon over fillets. Fold foil over the top; crimp edges to seal. 2. Place on a baking sheet. Bake until fish flakes easily with a fork, 15-20 minutes. When opening packets, be careful of escaping steam. Serve salmon with mint and lime peel. Per serving: 319 cal., 19g fat (4g sat. fat), 85mg chol., 259mg sod., 5g carb. (3g sugars, trace fiber), 29g pro. Diabetic Exchanges: 4 lean meat, 1 fat.

GOES GREAT WITH

Cilantro-Lime Rice 1 cup uncooked jasmine rice • 2 cups reduced-sodium chicken broth • 2 Tbsp. fresh lime juice • 2 Tbsp. minced fresh cilantro • ¹₈ tsp. ground nutmeg • In a small saucepan, combine rice and broth; bring to a boil. Reduce heat; simmer, covered, for 12-15 minutes or until liquid is absorbed and rice is tender. Add lime juice, cilantro and nutmeg; fluff with a fork. Makes 3 cups. —Robin Baskette, Lexington, KY

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Cook Smart Everyday Fresh

The South in a Pot Soup With black-eyed peas, sweet potatoes, ground beef and comforting spices, this soup has every wonderful memory from my childhood simmered together in one big batch. —Stephanie Rabbitt-Schapp, Cincinnati, OH Prep: 15 min. • Cook: 45 min. Makes: 8 servings (2¹₂ qt.)

The South in a Pot Soup Stephanie Rabbitt-Schapp, Cincinnati, OH

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300 CALORIES

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1 Tbsp. canola oil 1¹₂ lbs. lean ground beef (90% lean) 1 large sweet potato, peeled and diced 1 large sweet onion, diced 1 medium sweet pepper (any color), diced 1 can (15¹₂ oz.) black-eyed peas, rinsed and drained 1 Tbsp. ground cumin 1 Tbsp. curry powder ³₄ tsp. salt ¹₂ tsp. coarsely ground pepper 2 cans (14¹₂ oz. each) reduced-sodium beef broth 4 cups chopped fresh collard greens or spinach 1. In a Dutch oven, heat oil over medium heat. Cook and stir beef, crumbling meat, until no longer pink, 8-10 minutes. Add sweet potato, onion and sweet pepper; saute until onion and pepper are slightly softened, 4-5 minutes. 2. Add black-eyed peas, cumin, curry, salt and pepper; stir in the broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes. 3. Add collard greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry before serving. Per serving: 267 cal., 9g fat (3g sat. fat), 55mg chol., 544mg sod., 23g carb. (8g sugars, 5g fiber), 22g pro. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, ¹₂ fat.

Roasted Beet Wedges Wendy Stenman, Germantown, WI

Chicken Pesto Roll-Ups Melissa Nordmann, Mobile, AL

PPOrotein WERHOUSE

Chicken Pesto Roll-Ups One night I looked in the refrigerator and thought, What can I make with chicken, cheese, mushrooms and pesto? This pretty dish was the result. We like to round out the meal with Italian bread and fruit salad. —Melissa Nordmann, Mobile, AL Prep: 15 min. • Bake: 30 min. Makes: 4 servings 4 boneless skinless chicken breast halves (6 oz. each) ¹₂ cup prepared pesto, divided

1 lb. medium fresh mushrooms, sliced 4 slices reducedfat provolone cheese, halved 1. Preheat oven to 350°. Pound chicken breasts with a meat mallet to ¹₄-in. thickness. Spread ¹₄ cup pesto over chicken breasts. 2. Coarsely chop half of the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure

with toothpicks. Place seam side down on top of the sliced mushrooms. 3. Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks. Per serving: 374 cal., 17g fat (5g sat. fat), 104mg chol., 582mg sod., 7g carb. (1g sugars, 1g fiber), 44g pro. Diabetic Exchanges: 5 lean meat, 2 fat.

MAKE AHEAD SIDE

Roasted Beet Wedges 1 lb. medium fresh beets, peeled • 4 tsp. olive oil • ¹₂ tsp. kosher salt • 3 to 5 fresh rosemary sprigs Preheat oven to 400°. Cut each beet into six wedges. Toss with oil and salt. Place a 12-in.-long piece of foil in a 15x10x1-in. baking pan. Top with beets and rosemary. Fold foil around beets and seal. Bake until tender, 1¹₄-1¹₂ hours. Open foil carefully to allow steam to escape. Serve warm or cold. Makes 4 servings. —Wendy Stenman, Germantown, WI

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Cook Smart Everyday Fresh

Pork Chops with HoneyGarlic Sauce Michelle Smith, Eldersburg, MD

Cranberry-Pecan Wheat Berry Salad I love to experiment with different grains and wanted to give wheat berries a try. My whole family went nuts for this salad, especially my mom. —Kristen Heigl, Staten Island, NY Prep: 20 min. • Cook: 70 min. Makes: 8 servings

GREAT SOURC E OF

FIBER

Cranberry-Pecan Wheat Berry Salad Kristen Heigl, Staten Island, NY

GOES GREAT WITH

Pork Chops with Honey-Garlic Sauce 4 bone-in pork loin chops (6 oz. each) • ¹₄ cup lemon juice • ¹₄ cup honey • 2 Tbsp. reduced-sodium soy sauce • 1 garlic clove, minced • In a large nonstick skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops. Makes 4 servings. —Michelle Smith, Eldersburg, MD

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1 cup uncooked wheat berries, rinsed 2 celery ribs, chopped 1 tart apple, diced 4 green onions, sliced 1 cup dried cranberries 1 cup chopped pecans DRESSING

3 Tbsp. walnut oil 2 Tbsp. cider vinegar 1 Tbsp. minced fresh sage or 1 tsp. rubbed sage 2 tsp. minced fresh thyme or ³₄ tsp. dried thyme 2 tsp. Worcestershire sauce 1 tsp. Dijon mustard ³₄ tsp. salt ¹₂ tsp. pepper Cook wheat berries according to package directions; drain and cool. Combine next five ingredients; add wheat berries. Whisk together dressing ingredients. Add to salad; toss to coat. Serve at room temperature or chilled. Per serving: 283 cal., 15g fat (1g sat. fat), 0 chol., 260mg sod., 35g carb. (13g sugars, 6g fiber), 5g pro. Diabetic Exchanges: 2 starch, 2 fat.

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Get to Know Wheat Berries Found in the grain aisle, wheat berries are the unprocessed whole wheat grain and are high in fiber, protein and nutrients.

Ginger Veggie Brown Rice Pasta Once I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, this tastes like an egg roll in a bowl! —Tiffany Ihle, Bronx, NY Takes: 30 min. Makes: 8 servings 2 cups uncooked brown rice elbow pasta 1 Tbsp. coconut oil ¹₂ small red onion, sliced 2 tsp. ginger paste 2 tsp. garlic paste 1¹₂ cups chopped fresh Brussels sprouts

¹₂ cup chopped red cabbage ¹₂ cup shredded carrots ¹₂ medium sweet red pepper, chopped ¹₂ tsp. salt ¹₄ tsp. ground ancho chili pepper ¹₄ tsp. coarsely ground pepper 1 shredded rotisserie chicken, skin removed 2 green onions, chopped 1. Cook pasta according to package directions. 2. Meanwhile, in a large skillet, heat coconut oil over medium heat. Add red onion, ginger paste and garlic paste;

saute 2 minutes. Stir in next seven ingredients; cook until vegetables are crisp-tender, 4-6 minutes. Add chicken; heat through. 3. Drain pasta, reserving 1 cup pasta water. Toss pasta and vegetable mixture, adding enough of the reserved pasta water to moisten pasta. Sprinkle with green onions before serving. Per serving: 270 cal., 7g fat (3g sat. fat), 55mg chol., 257mg sod., 29g carb. (2g sugars, 2g fiber), 21g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat. 2

5 MORE THINGS TO DO WITH...

COCONUT OIL 1 Toss with cubed sweet potatoes before roasting 2 Spread on a whole grain toaster waffle 3 Stir a bit into oatmeal instead of butter 4 Season your cast-iron skillet 5 Dab on a cotton round and use as a gentle eye makeup remover (really!)

GLUTENFREE GOODNESS

Ginger Veggie Brown Rice Pasta Tiffany Ihle, Bronx, NY

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FOR MODERATE TO SEVERE RA

Feet were made for splashing, not for RA. DISCOVER XELJANZ® AND ONCE-DAILY XELJANZ® XR.

XELJANZ can reduce joint pain and swelling in as little as two weeks.* XELJANZ (tofacitinib citrate) is a small pill, not an injection or infusion, for adults with moderate to severe RA for whom methotrexate did not work well. Your body was made for better things. XELJANZ can help you get back to what you used to do, even without methotrexate.

ASK YOUR RHEUMATOLOGIST IF XELJANZ IS RIGHT FOR YOU *Individual results may vary

What is XELJANZ/XELJANZ XR? XELJANZ (tofacitinib citrate) 5 mg tablets/XELJANZ XR is a prescription medicine called a Janus kinase (JAK) inhibitor. XELJANZ/ XELJANZ XR is used to treat adults with moderately to severely active rheumatoid arthritis in which methotrexate did not work well. • It is not known if XELJANZ/XELJANZ XR is safe and effective in people with hepatitis B or C. • XELJANZ/XELJANZ XR is not for people with severe liver problems. • It is not known if XELJANZ/XELJANZ XR is safe and effective in children. IMPORTANT SAFETY INFORMATION What is the most important information I should know about XELJANZ/XELJANZ XR? Serious infections. XELJANZ/XELJANZ XR can lower the ability of your immune system to fight infections. Some people can have serious infections while taking XELJANZ/XELJANZ XR, including tuberculosis (TB), and infections caused by bacteria, fungi, or viruses that can spread throughout the body. Some people have died from these infections. Your healthcare provider should test you for TB before starting XELJANZ/XELJANZ XR, and monitor you closely for signs and symptoms of TB infection during treatment. You should not start taking XELJANZ/XELJANZ XR if you have any kind of infection unless your healthcare provider tells you it is okay. You may be at a higher risk of developing shingles. Cancer and immune system problems. XELJANZ/XELJANZ XR may increase your risk of certain cancers by changing the way your immune system works. Lymphoma and other cancers, including skin cancers, have happened in patients taking XELJANZ/XELJANZ XR. Some people who have taken XELJANZ with certain other medicines to prevent kidney transplant rejection have had a problem with certain white blood cells growing out of control (Epstein Barr Virus–associated post-transplant lymphoproliferative disorder). Tears (perforation) in the stomach or intestines. Some people taking XELJANZ/XELJANZ XR can get tears in their stomach or intestine. This happens most often in people who also take nonsteroidal anti-inflammatory drugs (NSAIDs), corticosteroids, or methotrexate. Tell your healthcare provider right away if you have fever and stomacharea pain that does not go away, and a change in your bowel habits.

Changes in lab test results. Your healthcare provider should do blood tests before you start receiving XELJANZ/XELJANZ XR, and at certain times while you are taking XELJANZ/XELJANZ XR, to check for the following side effects: • changes in lymphocyte counts. Lymphocytes are white blood cells that help the body fight off infections. • low neutrophil counts. Neutrophils are white blood cells that help the body fight off infections. • low red blood cell count. This may mean that you have anemia, which may make you feel weak and tired. Your healthcare provider should also routinely check certain liver tests. You should not receive XELJANZ/XELJANZ XR if your lymphocyte count, neutrophil count, or red blood cell count is too low or your liver tests are too high. Your healthcare provider may stop your XELJANZ/ XELJANZ XR treatment for a period of time if needed because of changes in these blood test results. Your healthcare provider should do blood tests to check your cholesterol levels 4-8 weeks after you start XELJANZ/XELJANZ XR, and as needed after that. Before taking XELJANZ/XELJANZ XR, tell your healthcare provider if you: • think you have an infection or have symptoms of an infection such as fever, sweating, or chills; cough; blood in phlegm; warm, red, or painful skin or sores on your body; burning when you urinate or urinating more often than normal; muscle aches; shortness of breath; weight loss; diarrhea or stomach pain; or feeling very tired • are being treated for an infection • get a lot of infections or have infections that keep coming back • have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections • have TB, or have been in close contact with someone with TB • live or have lived in, or have traveled to certain parts of the country (such as the Ohio and Mississippi River valleys and the Southwest) where there is an increased chance for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, or blastomycosis). These infections may happen or become more severe if you use XELJANZ/XELJANZ XR. Ask your healthcare provider if you do not know if you have lived in an area where these infections are common • have or have had hepatitis B or C or liver problems

X-rays show that XELJANZ helps stop further joint damage.

• have ever had any type of cancer • have kidney problems • have any stomach area (abdominal) pain or been diagnosed with diverticulitis (inflammation in parts of the large intestine) or ulcers in your stomach or intestines, or narrowing within your digestive tract • have had a reaction to tofacitinib or any of the ingredients in XELJANZ/XELJANZ XR • have recently received or are scheduled to receive a vaccine. People taking XELJANZ/XELJANZ XR should not receive live vaccines but can receive non-live vaccines • have any other medical conditions • plan to become pregnant or are pregnant. It is not known if XELJANZ/XELJANZ XR will harm an unborn baby Pregnancy Registry: Pfizer has a registry for pregnant women who take XELJANZ/XELJANZ XR. The purpose of this registry is to check the health of the pregnant mother and her baby. If you are pregnant or become pregnant while taking XELJANZ/XELJANZ XR, talk to your healthcare provider about how you can join this pregnancy registry or you may contact the registry at 1-877-311-8972 to enroll • plan to breastfeed or are breastfeeding After starting XELJANZ/XELJANZ XR, call your healthcare provider right away if you have any symptoms of an infection. XELJANZ/ XELJANZ XR can make you more likely to get infections or make worse any infection that you have. Tell your healthcare provider about all of the medicines you take, especially any other medicines to treat your rheumatoid arthritis. You should not take tocilizumab (Actemra®), etanercept (Enbrel®), adalimumab (Humira®), infliximab (Remicade®), rituximab (Rituxan®), abatacept (Orencia®), anakinra (Kineret®), certolizumab pegol (Cimzia®), golimumab (Simponi®), azathioprine, cyclosporine, or other immunosuppressive drugs while you are taking XELJANZ/XELJANZ XR. Taking XELJANZ/XELJANZ XR with these medicines may increase your risk of infection. Tell your healthcare provider if you are taking medicines that affect the way certain liver enzymes work. Ask your healthcare provider if you are not sure if your medicine is one of these. Taking XELJANZ XR When you take XELJANZ XR, you may see something in your stool

that looks like a tablet. This is the empty shell from the tablet after the medicine has been absorbed by your body. What are other possible side effects of XELJANZ/XELJANZ XR? XELJANZ/XELJANZ XR may cause serious side effects, including hepatitis B or C activation infection in people who carry the virus in their blood. If you are a carrier of the hepatitis B or C virus (viruses that affect the liver), the virus may become active while you use XELJANZ/ XELJANZ XR. Tell your healthcare provider if you have the following symptoms of a possible hepatitis B or C infection: feeling very tired, little or no appetite, clay-colored bowel movements, chills, muscle aches, skin rash, skin or eyes look yellow, vomiting, fevers, stomach discomfort, and dark urine. Common side effects of XELJANZ/XELJANZ XR include upper respiratory tract infections (common cold, sinus infections), headache, diarrhea, and nasal congestion, sore throat, and runny nose (nasopharyngitis). You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch or call 1-800-FDA-1088. Please see additional Patient Information on the following page. All trademarks are property of their respective owners. PP-XEL-USA-0956-01 © 2016 Pfizer Inc. All rights reserved. April 2016.

XELJANZ is also available as a once-daily pill.

One pill. Once daily.

CONSUMER BRIEF SUMMARY XELJANZ (ZEL’ JANS’) XELJANZ XR (ZEL’ JANS’ EKS-AHR) (tofacitinib) What is the most important information I should know about XELJANZ/XELJANZ XR? XELJANZ/XELJANZ XR may cause serious side effects including: 1. Serious infections. XELJANZ/XELJANZ XR is a medicine that affects your immune system. XELJANZ/ XELJANZ XR can lower the ability of your immune system to fight infections. Some people can have serious infections while taking XELJANZ/XELJANZ XR, including tuberculosis (TB), and infections caused by bacteria, fungi, or viruses that can spread throughout the body. Some people have died from these infections. • Your healthcare provider should test you for TB before starting XELJANZ/XELJANZ XR. • Your healthcare provider should monitor you closely for signs and symptoms of TB infection during treatment with XELJANZ/XELJANZ XR. You should not start taking XELJANZ/XELJANZ XR if you have any kind of infection unless your healthcare provider tells you it is okay. You may be at a higher risk of developing shingles. Before starting XELJANZ/XELJANZ XR, tell your healthcare provider if you: • think you have an infection or have symptoms of an infection such as: - fever, sweating, or chills - muscle aches - cough - shortness of breath - blood in phlegm - weight loss - warm, red, or painful skin or sores - diarrhea or stomach pain on your body - feeling very tired - burning when you urinate or urinating more often than normal • are being treated for an infection. • get a lot of infections or have infections that keep coming back. • have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections. • have TB, or have been in close contact with someone with TB. • live or have lived, or have traveled to certain parts of the country (such as the Ohio and Mississippi River valleys and the Southwest) where there is an increased chance for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, or blastomycosis). These infections may happen or become more severe if you use XELJANZ/XELJANZ XR. Ask your healthcare provider if you do not know if you have lived in an area where these infections are common. • have or have had hepatitis B or C. After starting XELJANZ/XELJANZ XR, call your healthcare provider right away if you have any symptoms of an infection. XELJANZ/XELJANZ XR can make you more likely to get infections or make worse any infection that you have. 2. Cancer and immune system problems. XELJANZ/XELJANZ XR may increase your risk of certain cancers by changing the way your immune system works. • Lymphoma and other cancers including skin cancers can happen in patients taking XELJANZ/XELJANZ XR. Tell your healthcare provider if you have ever had any type of cancer. • Some people who have taken XELJANZ with certain other medicines to prevent kidney transplant rejection have had a problem with certain white blood cells growing out of control (Epstein Barr Virus–associated post-transplant lymphoproliferative disorder). 3. Tears (perforation) in the stomach or intestines. • Tell your healthcare provider if you have had diverticulitis (inflammation in parts of the large intestine) or ulcers in your stomach or intestines. Some people taking XELJANZ/XELJANZ XR can get tears in their stomach or intestines. This happens most often in people who also take nonsteroidal anti-inflammatory drugs (NSAIDs), corticosteroids, or methotrexate. • Tell your healthcare provider right away if you have fever and stomach-area pain that does not go away, and a change in your bowel habits. 4. Changes in certain laboratory test results. Your healthcare provider should do blood tests before you start receiving XELJANZ/XELJANZ XR and while you take XELJANZ/ XELJANZ XR to check for the following side effects: • changes in lymphocyte counts. Lymphocytes are white blood cells that help the body fight off infections. • low neutrophil counts. Neutrophils are white blood cells that help the body fight off infections. • low red blood cell count. This may mean that you have anemia, which may make you feel weak and tired. Your healthcare provider should routinely check certain liver tests. You should not receive XELJANZ/XELJANZ XR if your lymphocyte count, neutrophil count, or red blood cell count is too low or your liver tests are too high. Your healthcare provider may stop your XELJANZ/XELJANZ XR treatment for a period of time if needed because of changes in these blood test results. You may also have changes in other laboratory tests, such as your blood cholesterol levels. Your healthcare provider should do blood tests to check your cholesterol levels 4 to 8 weeks after you start receiving XELJANZ/XELJANZ XR, and as needed after that. Normal cholesterol levels are important to good heart health. See “What are the possible side effects of XELJANZ/XELJANZ XR?” for more information about side effects. What is XELJANZ/XELJANZ XR? XELJANZ/XELJANZ XR is a prescription medicine called a Janus kinase (JAK) inhibitor. XELJANZ/XELJANZ XR is used to treat adults with moderately to severely active rheumatoid arthritis in which methotrexate did not work well.

It is not known if XELJANZ/XELJANZ XR is safe and effective in people with Hepatitis B or C. XELJANZ/XELJANZ XR is not for people with severe liver problems. It is not known if XELJANZ/XELJANZ XR is safe and effective in children. What should I tell my healthcare provider before taking XELJANZ/XELJANZ XR? XELJANZ/XELJANZ XR may not be right for you. Before taking XELJANZ/XELJANZ XR, tell your healthcare provider if you: • have an infection. See “What is the most important information I should know about XELJANZ/XELJANZ XR?” • have liver problems • have kidney problems • have any stomach area (abdominal) pain or been diagnosed with diverticulitis or ulcers in your stomach or intestines • have had a reaction to tofacitinib or any of the ingredients in XELJANZ/XELJANZ XR • have recently received or are scheduled to receive a vaccine. People who take XELJANZ/XELJANZ XR should not receive live vaccines. People taking XELJANZ/ XELJANZ XR can receive non-live vaccines. • have any other medical conditions. • plan to become pregnant or are pregnant. It is not known if XELJANZ/XELJANZ XR will harm an unborn baby. - Pregnancy Registry: Pfizer has a registry for pregnant women who take XELJANZ/ XELJANZ XR. The purpose of this registry is to check the health of the pregnant mother and her baby. If you are pregnant or become pregnant while taking XELJANZ/XELJANZ XR, talk to your healthcare provider about how you can join this pregnancy registry or you may contact the registry at 1-877-311-8972 to enroll. • plan to breastfeed or are breastfeeding. You and your healthcare provider should decide if you will take XELJANZ/XELJANZ XR or breastfeed. You should not do both. Tell your healthcare provider about all of the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. XELJANZ/ XELJANZ XR and other medicines may affect each other causing side effects. Especially tell your healthcare provider if you take: • any other medicines to treat your rheumatoid arthritis. You should not take tocilizumab (Actemra®), etanercept (Enbrel®), adalimumab (Humira®), infliximab (Remicade®), rituximab (Rituxan®), abatacept (Orencia®), anakinra (Kineret®), certolizumab (Cimzia®), golimumab (Simponi®), azathioprine, cyclosporine, or other immunosuppressive drugs while you are taking XELJANZ or XELJANZ XR. Taking XELJANZ or XELJANZ XR with these medicines may increase your risk of infection. • medicines that affect the way certain liver enzymes work. Ask your healthcare provider if you are not sure if your medicine is one of these. Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine. How should I take XELJANZ/XELJANZ XR? • Take XELJANZ/XELJANZ XR exactly as your healthcare provider tells you to take it. • Take XELJANZ 2 times a day with or without food. • Take XELJANZ XR 1 time a day with or without food. • Swallow XELJANZ XR tablets whole and intact. Do not crush, split, or chew. • When you take XELJANZ XR, you may see something in your stool that looks like a tablet. This is the empty shell from the tablet after the medicine has been absorbed by your body. • If you take too much XELJANZ/XELJANZ XR, call your healthcare provider or go to the nearest hospital emergency room right away. What are possible side effects of XELJANZ/XELJANZ XR? XELJANZ/XELJANZ XR may cause serious side effects, including: • See “What is the most important information I should know about XELJANZ/XELJANZ XR?” • Hepatitis B or C activation infection in people who carry the virus in their blood. If you are a carrier of the hepatitis B or C virus (viruses that affect the liver), the virus may become active while you use XELJANZ/XELJANZ XR. Your healthcare provider may do blood tests before you start treatment with XELJANZ and while you are using XELJANZ/XELJANZ XR. Tell your healthcare provider if you have any of the following symptoms of a possible hepatitis B or C infection: - skin or eyes look yellow - feel very tired - vomiting - little or no appetite - fevers - clay-colored bowel movements - stomach discomfort - chills - dark urine - muscle aches - skin rash Common side effects of XELJANZ/XELJANZ XR include: • upper respiratory tract infections (common cold, sinus infections) • headache • diarrhea • nasal congestion, sore throat, and runny nose (nasopharyngitis) Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of XELJANZ/XELJANZ XR. For more information, ask your healthcare provider or pharmacist. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. You may also report side effects to Pfizer at 1-800-438-1985. General information about the safe and effective use of XELJANZ/XELJANZ XR. Medicines are sometimes prescribed for purposes other than those listed in a brief summary. Do not use XELJANZ/XELJANZ XR for a condition for which it was not prescribed. Do not give XELJANZ/XELJANZ XR to other people, even if they have the same symptoms you have. It may harm them. This brief summary summarizes the most important information about XELJANZ/ XELJANZ XR. If you would like more information, talk to your healthcare provider. You can ask your pharmacist or healthcare provider for information about XELJANZ/ XELJANZ XR that is written for health professionals. This brief summary is based on XELJANZ/XELJANZ XR Prescribing Information LAB-0445-10.0 and Medication Guide LAB-0535-4.0. Revised: February 2016. © 2016 Pfizer Inc. All rights reserved.

Easy Does It Cook Smart

HOW TO MAKE

QUICHE Buttery pastry crust, creamy custard filling, melty cheese and little pops of bacon that stay crisp—when it comes to quiche, we want it all. Lucky for us, this reader’s recipe nails it.

NEW

THIS ISSUE! Breakfast Quiche Mark Clark, Twin Mountain, NH

We break down your most requested recipes step-by-step, offering you helpful photos and essential tips that guarantee sucess.

Keep It Creamy Adding too many eggs makes the custard rubbery; too few makes it watery. We’ve used 4 eggs to 2 cups of cream, which is the standard 1-egg-to½-cup-cream ratio that delivers the best results.

Got Milk? For the dairy, you can use anything with a higher fat content than skim milk or 2%. Think whole milk, halfand-half, heavy cream or a combo.

TASTEOFHOME.COM FEBRUARY | MARCH 2017

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Cook Smart Easy Does It

Breakfast Quiche With two kinds of cheese, lots of crispy bacon and a dash of cayenne, this airy quiche makes a big impression with all my brunch guests. —Mark Clark, Twin Mountain, NH Prep: 15 min. • Bake: 30 min. Makes: 6 servings 1¹₄ ¹₄ ¹₂ 3

cups all-purpose flour tsp. salt cup cold butter to 5 Tbsp. ice water

FILLING

12 bacon strips, cooked and crumbled ¹₂ cup shredded pepper jack or Monterey Jack cheese ¹₂ cup shredded sharp cheddar cheese ¹₃ cup finely chopped onion 4 large eggs 2 cups heavy whipping cream ³₄ tsp. salt ¹₄ tsp. sugar ¹₈ tsp. cayenne pepper 1. Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. 2. Preheat oven to 450°. On a lightly floured surface, roll dough to a ¹₈-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to ¹₂ in. beyond rim of plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool. Reduce heat to 375°. 3. Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over the top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting. Per serving: 709 cal., 60g fat (35g sat. fat), 290mg chol., 980mg sod., 24g carb. (3g sugars, 1g fiber), 19g pro.

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To-Do’s and Ta-Da’s! 1 Wrap and refrigerate the pie pastry before prebaking to solidify butterfat. 1 To prebake, line pastry with foil; fill with dried beans or ceramic pie weights. 1 There will be a little jiggle to the quiche when it comes out of the oven. The quiche is set if a knife comes out clean.

Unleash the Quiche Master the original recipe, then make it your own with these flavor swaps. Or get creative with your favorite ingredients! S T E A M ED SPI N ACH + O N I O N S + S W ISS CHEE SE H A M + A S PA R AG US SM O K ED S A L M O N + D I L L + CR EM E FR A I CH E M US H RO O M + L E E K BACO N + C A R A M EL IZED O N I O N S + G R U Y ER E CH EE SE

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

R U O Y O T D A O THE R H T I W D E V A P S I HAPPY PLACE D FLAKES. RAISINS APANVEMENT.

®, TM, © 2016 Kellogg NA Co.

AND

Cook Smart Live Well

KIWI

REASONS TO LOVE KIWIFRUIT

1 To ripen: Place kiwifruit in a brown paper bag with a banana or apple and leave at room temperature. When ready to eat, kiwis should yield to slight pressure (that’s when they’re at their sweetest). Store ripe fruits at room temperature, or in the refrigerator away from other fruits for up to one week. Dig in: Cut both ends from the fruit. Peel off the skin; cut into slices, wedges or chunks with a sharp knife. Or simply cut the kiwi in half and scoop out the flesh with a spoon. Eat kiwi soon after cutting, and add it to salads at the last minute to prevent it from becoming soggy.

A HEALTHY HEART The dietary

fiber in kiwifruit helps reduce the risk of heart disease by lowering cholesterol levels and the risk for blood clots.

2

CANCER PREVENTION Kiwi’s high

3

GOOD BONES Keep your bones

vitamin C content protects our bodies from oxidative stress and helps regenerate the body’s supplies of vitamin E (another high-powered antioxidant). healthy and strong with kiwi’s bounty of potassium.

KIWI: RUSLAN IVANTSOV/SHUTTERSTOCK

Don’t be fooled: Inside that fuzzy exterior, kiwifruit bursts with tasty, bright green flesh that’s low in calories and packed with more vitamin C than oranges. Boasting more potassium than a banana, this superfruit is a fat-free source of vitamin E and magnesium. Two kiwis provide more fiber than a bowl of bran cereal. Try it in salads, in tarts or just by the spoonful!

Honey-Pecan Kiwi Salad This sweet and nutty concoction won second place in a salad contest published in our local newspaper, but it takes first place with my family. —Marla Arbet, Kenosha, WI Takes: 10 min. • Makes: 6 servings 5 3 ¹₄ 2 2 1 1

cups torn Boston lettuce medium kiwifruit, peeled and sliced cup chopped pecans, toasted Tbsp. vanilla yogurt Tbsp. lemon juice Tbsp. olive oil Tbsp. honey

Combine the lettuce, kiwi and pecans. In a separate bowl, mix yogurt, lemon juice, oil and honey until smooth. Pour over salad and toss; serve immediately. To toast nuts: Bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Per serving: 94 cal., 6g fat (1g sat. fat), 0 chol., 7mg sod., 11g carb. (7g sugars, 2g fiber), 2g pro. Diabetic Exchanges: 1 vegetable, 1 fat, ¹₂ starch.

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COOKING WITH

OVEN SWISS STEAK

CAST IRON

Bake a puffy pancake, sizzle some steak or serve up spicy corn bread—your trusty cast-iron skillet tackles meals with ease, from rise ’n’ shine to suppertime.

OLD-WORLD PUFF PANCAKE

CHICAGO-STYLE DEEP-DISH PIZZA

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FEBRUARY | MARCH 2017 TASTEOFHOME.COM

Old-World Puff Pancake My mom learned how to make this dish from her mother-in-law when they met in 1927. At that time, home cooks measured ingredients in pinches and dashes. Through the years, my wife and I came up with more accurate amounts, and the result is enjoyable every time. —Auton Miller, Piney Flats, TN Takes: 30 min. • Makes: 4 servings 2 3 ³₄ ³₄ 2 1

Tbsp. butter large eggs cup whole milk cup all-purpose flour tsp. sugar tsp. ground nutmeg Confectioners’ sugar Lemon wedges Syrup, optional Fresh raspberries, optional

1. Place butter in a 10-in. ovenproof skillet; place skillet in a 425° oven for 2-3 minutes or until butter is melted. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into heated skillet. 2. Bake at 425° for 16-18 minutes or until puffed and golden brown. Dust with the confectioners’ sugar. Serve with lemon wedges. If desired, serve with syrup and raspberries. Per serving: 178 cal., 5g fat (2g sat. fat), 144mg chol., 74mg sod., 23g carb. (5g sugars, 1g fiber), 9g pro.

Chicago-Style Deep-Dish Pizza My husband and I tried to duplicate the deep-dish pizza from a popular Chicago restaurant, and I think our recipe turned out even better than theirs. The secret is baking it in a cast-iron skillet. —Lynn Hamilton, Naperville, IL Prep: 20 min. + rising Bake: 40 min. Makes: 2 pizzas (8 slices each) 3¹₂ ¹₄ 1 1¹₂ ¹₂ 1 ¹₃

cups all-purpose flour cup cornmeal pkg. (¹₄ oz.) quick-rise yeast tsp. sugar tsp. salt cup water cup olive oil

Oven Swiss Steak

TOPPINGS

6 cups shredded part-skim mozzarella cheese, divided 1 can (28 oz.) diced tomatoes, well drained 1 can (8 oz.) tomato sauce 1 can (6 oz.) tomato paste ¹₂ tsp. salt ¹₄ tsp. each garlic powder, pepper, dried oregano and dried basil 48 slices pepperoni 1 lb. bulk Italian sausage, cooked and crumbled ¹₂ lb. sliced fresh mushrooms ¹₄ cup grated Parmesan cheese 1. In a large bowl, combine 1¹₂ cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough. 2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover dough and let rise in a warm place until doubled, about 30 minutes. 3. Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese. 4. In a large bowl, combine tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1¹₂ cups over each pizza. Layer each with half the pepperoni, sausage and mushrooms; 1 cup mozzarella; and 2 Tbsp. grated Parmesan cheese. 5. Cover skillets and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned. Note: Two 9-in. springform pans may be used in place of skillets. Place pans on baking sheets before baking. Run knife around edge of pan to loosen crust before removing sides. Per slice: 407 cal., 23g fat (9g sat. fat), 49mg chol., 872mg sod., 32g carb. (4g sugars, 2g fiber), 20g pro.

I really love this recipe because it’s a smart way to use economical round steak, and it picks up fabulous flavor from tarragon—one of my absolute favorite herbs. —Lorna Dickau, Vanderhoof, BC Prep: 30 min. • Bake: 1¹₄ hours Makes: 6 servings 8 bacon strips 2 lbs. beef top round steak (³₄ in. thick) 2 cups sliced fresh mushrooms 1 can (14¹₂ oz.) diced tomatoes, undrained ¹₂ cup chopped onion 1 to 2 tsp. dried tarragon 2 Tbsp. cornstarch 2 Tbsp. water 1 cup heavy whipping cream Minced fresh parsley, optional 1. In a large ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving ¹₄ cup drippings. Crumble bacon and set aside. 2. Trim beef; cut into serving-size pieces. Brown on both sides in bacon drippings. Top beef with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325° for 1¹₄-1³₄ hours or until meat is tender, basting twice. 3. Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cream. Simmer for 3-4 minutes or until heated through. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley. Per serving: 385 cal., 26g fat (12g sat. fat), 116mg chol., 308mg sod., 7g carb. (4g sugars, 1g fiber), 31g pro.

Skillet Superstars Cook up Polynesian Meatballs, Spanish Omelets, Chicken Tortellini and more with Taste of Home Skillet Recipes. Find it at newsstands near you! TASTEOFHOME.COM FEBRUARY | MARCH 2017

33

Creole Corn Bread Corn bread is a staple of Cajun and Creole cuisine. This recipe is an old favorite that I discovered at the bottom of my recipe drawer, and it really tastes wonderful. —Enid Hebert, Lafayette, LA Prep: 15 min. • Bake: 45 min. Makes: 12 servings 2 1 ¹₂ 1 1 ¹₂ 2 1 ¹₄ 1 3

cups cooked rice cup yellow cornmeal cup chopped onion to 2 Tbsp. seeded chopped jalapeno peppers tsp. salt tsp. baking soda large eggs cup whole milk cup canola oil can (16¹₂ oz.) cream-style corn cups shredded cheddar cheese Additional cornmeal

1. In a large bowl, combine the rice, cornmeal, onion, jalapeno peppers, salt and baking soda. 2. In another bowl, beat the eggs, milk and oil. Add the corn; mix well. Stir into rice mixture until blended. Fold in the cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. 3. Bake at 350° until bread tests done, 45-50 minutes. Cut into wedges and serve warm. Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Per serving: 293 cal., 16g fat (6g sat. fat), 61mg chol., 557mg sod., 27g carb. (3g sugars, 1g fiber), 11g pro.

Hash Brown Maple Sausage Casserole This crave-worthy casserole has a golden hash brown crust that’s topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, CA Prep: 15 min. • Bake: 45 min. + standing Makes: 8 servings 1 ¹₂ 2 1

34

lb. maple pork sausage cup cubed peeled sweet potato Tbsp. olive oil pkg. (30 oz.) frozen shredded hash brown potatoes, thawed

1¹₂ cups shredded Gruyere or cheddar cheese 2 cups coarsely chopped fresh kale (tough stems removed) ³₄ cup fresh or frozen corn 5 large eggs 2 cups half-and-half cream 1 tsp. salt ¹₂ tsp. pepper Maple syrup, optional 1. Preheat oven to 375°. In a large skillet, cook the sausage and sweet potato over medium-high heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels. 2. Meanwhile, coat bottom of a 12-in. ovenproof skillet with oil. Reserve ¹₂ cup hash browns for topping; add remaining potatoes to skillet, pressing firmly with a spatula to form an even layer. 3. Layer with cheese, kale and corn; top with sausage mixture and reserved hash browns. In a bowl, whisk eggs, cream, salt and pepper until blended; pour over top. 4. Bake, uncovered, until edges are golden brown and egg portion is set, 45-55 minutes. Cover loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand for 20 minutes before serving. If desired, serve with syrup. Per serving: 487 cal., 32g fat (13g sat. fat), 200mg chol., 899mg sod., 27g carb. (5g sugars, 2g fiber), 22g pro.

Chicken & Garlic with Fresh Herbs I find the combination of garlic, rosemary and thyme irresistible. Serve alongside homemade bread or mashed potatoes for a fast, fantastic meal. —Jan Valdez, Lombard, IL Takes: 30 min. • Makes: 6 servings 6 boneless skinless chicken thighs (about 1¹₂ lbs.) ¹₂ tsp. salt ¹₄ tsp. pepper 1 Tbsp. olive oil 10 garlic cloves, peeled and halved 2 Tbsp. brandy or chicken stock 1 cup chicken stock 1 tsp. minced fresh rosemary or ¹₄ tsp. dried rosemary, crushed ¹₂ tsp. minced fresh thyme or ¹₈ tsp. dried thyme 1 Tbsp. minced fresh chives

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

How to Season a Cast-Iron Skillet

Scrub pan with hot water and a stiff brush to remove any rust.

Towel-dry and apply a thin coat of vegetable oil to entire pan, including outside and handle.

Line the lower oven rack with aluminum foil and preheat oven to 350°. Place the skillet on the top oven rack, upside down; leave in the oven for 1 hour. Turn oven off and leave the pan inside to cool.

1. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over mediumhigh heat. Brown chicken on both sides. Remove from pan. 2. Remove skillet from the heat; add the halved garlic cloves and brandy. Return to the heat; cook and stir over medium heat for 1-2 minutes or until the liquid is almost evaporated. 3. Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until a thermometer reads 170°. Sprinkle with chives. Per serving: 203 cal., 11g fat (3g sat. fat), 76mg chol., 346mg sod., 2g carb. (0 sugars, 0 fiber), 22g pro. 2

HASH BROWN MAPLE SAUSAGE CASSEROLE CREOLE CORN BREAD

CHICKEN & GARLIC WITH FRESH HERBS

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SOUP BREAD Steamy homemade soup plus warm bread equals awesome. Winter’s chill doesn’t stand a chance.

STEAK & VEGETABLE SOUP SOUR CREAMLEEK BISCUITS

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BROCCOLI BEER CHEESE SOUP CARAWAY CHEESE BREAD

“When my friends and family find out I’m cooking this soup, they ask me to make extra for them!” —Lori Lee, Brooksville, FL

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FEBRUARY | MARCH 2017 TASTEOFHOME.COM

“I like to slather my spicy lime butter on these muffins. Mince a jalapeno and a clove of garlic and stir them into a stick of softened butter. Add lime juice and cracked black pepper to taste. That’s it!” —Holly Jones, Kennesaw, GA

HOMEMADE CHICKEN TORTILLA SOUP BACON-PIMIENTO CHEESE CORN MUFFINS

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“We usually have enough homegrown carrots to last us through late winter, so I can make a batch of this bright and tangy soup year-round. (Of course, store-bought fresh carrots work just as well.) ” —Sue Gronholz, Beaver Dam, WI

CREAMY CARROT & TOMATO SOUP POPPY SEED CHEESE BREAD

More Soup for You! Find 100+ chilis, soups, chowders and bisques—along with homebaked bread recipes—in Taste of Home Soups. This special edition is on newsstands now!

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FEBRUARY | MARCH 2017 TASTEOFHOME.COM

Creamy Carrot & Tomato Soup

Poppy Seed Cheese Bread

I often double this recipe and freeze half— that way, we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup’s reheated. —Sue Gronholz, Beaver Dam, WI

This easy bread goes well with a soup-and-salad lunch or a casserole dinner. I especially like to serve it with spaghetti and other pasta dishes. —Elaine Mundt, Detroit, MI

Prep: 15 min. • Cook: 25 min. Makes: 4 servings (about 1 qt.) 1 1 3 3 2 ¹₃ 3 3 2 2 ¹₄ ¹₄ ¹₂

Tbsp. olive oil medium onion, chopped garlic cloves, minced cups shredded carrots (4 to 5 medium carrots) cups reduced-sodium chicken broth cup minced fresh basil Tbsp. minced fresh parsley cups reduced-sodium tomato juice Tbsp. butter Tbsp. all-purpose flour tsp. salt tsp. pepper cup plain Greek yogurt Optional toppings: plain Greek yogurt and torn fresh basil

1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth. 2. In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper. 3. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil. Freeze option: Before adding yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat over medium-low heat, stirring occasionally. Remove from heat; stir in ¹₂ cup Greek yogurt. If desired, top with more yogurt and basil before serving. Per serving: 225 cal., 12g fat (6g sat. fat), 23mg chol., 683mg sod., 25g carb. (14g sugars, 5g fiber), 5g pro.

Prep: 20 min. + rising • Bake: 15 min. Makes: 15 servings 1 2 ¹₄ ³₄ 2 1 2¹₄

pkg. (¹₄ oz.) active dry yeast tsp. sugar cup warm water (110° to 115°) cup warm milk (110° to 115°) Tbsp. shortening tsp. salt to 2¹₂ cups all-purpose flour

TOPPING

2 1 ¹₃ 1

cups shredded cheddar cheese large egg cup whole milk tsp. finely chopped onion Poppy seeds

1 pkg. (16 oz.) frozen vegetables for stew, thawed 1 jar (16 oz.) picante sauce 2 cans (14¹₂ oz. each) beef broth 1 can (15¹₂ oz.) great northern beans, rinsed and drained 1 cup fresh baby spinach 1. In a Dutch oven, heat the oil over medium-high heat. Add steak, basil, salt and pepper. Stir-fry until meat is no longer pink, 4-5 minutes; drain. Add garlic; cook 1 minute more. 2. Stir in vegetables and picante sauce. Add broth; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Stir in beans; cook until heated through, 4-5 minutes. Add spinach; cook until wilted, 1-2 minutes. Per serving: 191 cal., 5g fat (1g sat. fat), 23mg chol., 1144mg sod., 19g carb. (3g sugars, 3g fiber), 17g pro.

Sour Cream-Leek Biscuits 1. Dissolve yeast and sugar in water. Combine milk, shortening and salt; stir into yeast mixture. Add enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1¹₂ hours. 2. Punch down dough; press into a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. 3. Preheat oven to 425°. Combine cheese, egg, milk and onion; spread over dough. Sprinkle with poppy seeds. Bake 15-20 minutes. Cut into squares. Per serving: 163 cal., 8g fat (4g sat. fat), 30mg chol., 267mg sod., 16g carb. (2g sugars, 1g fiber), 7g pro.

Steak & Vegetable Soup My weeknight steak soup packs rich flavor into a light broth. My family loves the blend of Southwestern flavors. —Rebecca Ridpath, Cedar Park, TX Prep: 10 min. • Cook: 30 min. Makes: 8 servings (2¹₂ qt.) 1 Tbsp. canola oil 1 beef top sirloin steak (about 1 lb.), cut into 1-in. pieces 1 tsp. dried basil ¹₂ tsp. salt ¹₄ tsp. pepper 2 garlic cloves, minced

These biscuits are a wonderful pairing for soups. I’ve made them with whole grain flour as well as all-purpose white, and it works equally well. —Bonnie Appleton, Canterbury, CT Takes: 30 min. • Makes: about 1 dozen ¹₃ cup cold unsalted butter, divided 1¹₂ cups finely chopped leeks (white portion only) 2 cups white whole wheat flour 2¹₂ tsp. baking powder ¹₂ tsp. salt ¹₄ tsp. baking soda ³₄ cup reduced-fat sour cream ¹₄ cup water 1. Preheat oven to 400°. In a skillet over medium heat, melt 1 Tbsp. butter. Add leeks; cook until tender, 5 minutes. Cool. 2. Whisk together flour, baking powder, salt and baking soda. Cut in remaining butter until mixture resembles coarse crumbs. Stir in leeks, sour cream and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. 3. Pat or roll out to ¹₂-in. thickness; cut with a floured 2¹₂-in. biscuit cutter. Place biscuits 2 in. apart on an ungreased baking sheet; bake until golden brown, 12-16 minutes. Serve warm. Per biscuit: 166 cal., 7g fat (4g sat. fat), 20mg chol., 241mg sod., 20g carb. (2g sugars, 3g fiber), 4g pro. Diabetic Exchanges: 1¹₂ fat, 1 starch.

TASTEOFHOME.COM FEBRUARY | MARCH 2017

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Broccoli Beer Cheese Soup

Caraway Cheese Bread

This recipe makes a wonderful broccoli cheese soup, even without the beer. I always make a larger batch and pop individual servings into the freezer for grab-and-go lunches. —Lori Lee, Brooksville, FL

In this simple bread, cheddar blends with just the right amount of caraway. —Homer Wooten, Ridgetown, ON

Prep: 20 min. • Cook: 30 min. Makes: 10 servings (2¹₂ qt.) 3 5 3 1 4 ¹₄ 4 ¹₂ ¹₂ ¹₂ 3 1 1

Tbsp. butter celery ribs, finely chopped medium carrots, finely chopped small onion, finely chopped cups fresh broccoli florets, chopped cup chopped sweet red pepper cans (14¹₂ oz. each) chicken broth tsp. pepper cup all-purpose flour cup water cups shredded cheddar cheese pkg. (8 oz.) cream cheese, cubed bottle (12 oz.) beer or nonalcoholic beer Optional toppings: Shredded cheddar cheese, cooked and crumbled bacon, chopped green onions, sour cream, croutons

1. In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and the vegetables are tender, 25-30 minutes. 2. Stir in cheeses and beer until cheeses are melted (do not boil). If desired, top with additional shredded cheese, bacon, green onions, sour cream and croutons. Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat soup through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings if desired. Per serving: 316 cal., 23g fat (13g sat. fat), 69mg chol., 1068mg sod., 13g carb. (5g sugars, 2g fiber), 12g pro.

Prep: 10 min. • Bake: 30 min. + cooling Makes: 1 loaf (16 slices) 2¹₂ 2 1¹₂ ³₄ ¹₂ ¹₂ 2 1 ¹₂ 1

Preheat oven to 375°. Combine the first six ingredients. In another bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Per slice: 199 cal., 12g fat (7g sat. fat), 55mg chol., 338mg sod., 16g carb. (1g sugars, 1g fiber), 7g pro.

Homemade Chicken Tortilla Soup This colorful soup is as good as (if not better than) any I’ve had in a restaurant. It also freezes well; just save the chips and cheese until ready to serve. —Laura Black Johnson, Largo, FL Takes: 30 min. Makes: 8 servings (2¹₂ qt.) 2 1 1 2 1 1 1 1 5 1 ¹₄ 2

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cups all-purpose flour cups shredded cheddar cheese to 2 tsp. caraway seeds tsp. salt tsp. baking powder tsp. baking soda large eggs cup (8 oz.) plain yogurt cup butter, melted Tbsp. Dijon mustard

Tbsp. olive oil large onion, chopped can (4 oz.) chopped green chilies garlic cloves, minced jalapeno pepper, seeded and chopped tsp. ground cumin can (15 oz.) tomato sauce can (14¹₂ oz.) diced tomatoes with garlic and onion, undrained cups reduced-sodium chicken broth rotisserie chicken, shredded cup minced fresh cilantro tsp. lime juice

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

¹₄ tsp. salt ¹₄ tsp. pepper Crushed tortilla chips Shredded Monterey Jack or cheddar cheese 1. In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken. 2. Simmer, uncovered, for 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese. Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Top with chips and cheese before serving. Per serving: 200 cal., 8g fat (2g sat. fat), 55mg chol., 941mg sod., 9g carb. (4g sugars, 2g fiber), 22g pro.

Bacon-Pimiento Cheese Corn Muffins Corn bread is essential at family dinners, and with the additions of bacon and pimiento cheese, you’ll have requests long after the get-together. —Holly Jones, Kennesaw, GA Takes: 25 min. • Makes: 10 muffins jar (5 oz.) pimiento cheese spread cup butter, melted cup sour cream large egg pkg. (8¹₂ oz.) corn bread/muffin mix 4 bacon strips, cooked and crumbled

1 ¹₄ ¹₄ 1 1

1. Preheat oven to 400°. Whisk together cheese spread, butter, sour cream and egg until blended. Add muffin mix; stir just until moistened. Fold in bacon. 2. Fill 10 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 10-12 minutes. Cool 5 minutes before removing from pan to a wire rack. Per muffin: 212 cal., 13g fat (7g sat. fat), 47mg chol., 376mg sod., 18g carb. (6g sugars, 2g fiber), 5g pro. 2

T Y 10 T HE TA S

CHIP IN!

WHETHER THEY CRAVE BBQ, CORN, NACHO CHEESE OR PLAIN, OUR FACEBOOK FANS CRUSH IT WITH CREATIVE WAYS TO USE CHIPS.

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My kids love macaroni salad with shoestring potatoes stirred in. —Pat Carney, Lincoln, NE BBQ potato chips on a bagel with cream cheese. It was a HUGE sell in the cafeteria of my high school. —Connie Ignieri Lane, Oklahoma City, OK

I make a Tex-Mex meat loaf, adding crushed Doritos instead of bread crumbs. —Tina Evans, Killeen, TX Crunchy baked BBQ chicken: Brush chicken pieces with barbecue sauce, roll in finely crushed BBQ chips and bake. —Latitia Hedrick, Marquez, TX

GET IN ON ALL THE FOOD TALK AT FACEBOOK.COM/TASTEOFHOME

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Favorite thing ever: Crumble potato chips into fresh buttered popcorn (not microwaved). So good! —Linda Coleman, Dearborn Heights, MI

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I love broken-up maple bacon kettle chips on my peanut butter and jelly sandwich. Sweet, salty, smoky and crunchy! —Lisa Bartel, Pittsburgh, PA Crush organic white corn chips into a bowl of Mexican bean soup with sour cream and diced avocado. —Deena JeNiro, West Palm Beach, FL

Potato chip cookies: Butter cookies made with crushed potato chips and chopped pecans. Dust with powdered sugar. —Aina Blake, Universal City, TX

Sprinkle smashed potato chips and shredded Parmesan on tuna tetrazzini; broil until golden brown. Absolutely delicious! —Terri Marsh, Frederick, CO Vanilla ice cream with crunched-up potato chips and chocolate syrup on top. Can’t beat that sweet and salty taste. —Sharon Phillips, Lafayette, IN

TASTEOFHOME.COM FEBRUARY | MARCH 2017

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CANDIES WINNER Toffee & Chocolate Bark with Toasted Almonds

Sp e c ial

R EC IPE CON T E S T

It’s Cookie Season! For all the love of chocolaty, peanut buttery, lemony Girl Scout Cookies, these winning recipes make them even better. Order an extra box— all the proceeds power amazing leadership experiences for girls. $500

GR AND PRIZE! WINNER

Toffee & Chocolate Bark with Toasted Almonds

Classic Girl Scout Cookies are the perfect base for a layer of rich toffee topped with chocolate and toasted almonds. My family and friends go nuts for these chewy bars. —Nancy Mock, Colchester, VT Prep: 15 min. • Bake: 10 min. + chilling Makes: 2 lbs. 1 pkg. (9 oz.) Girl Scout Shortbread/Trefoils® Cookies

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³₄ cup butter ³₄ cup packed light brown sugar 1 pkg. (12 oz.) semisweet chocolate chips ¹₂ cup sliced almonds, toasted and coarsely chopped 1. Preheat oven to 350°. Line a greased 15x10-in. rimmed baking pan with parchment paper coated with cooking spray. Arrange cookies in pan. 2. Microwave butter until melted; whisk in brown sugar. Microwave 2 minutes, stirring every 30 seconds, until mixture is a thick caramel sauce. Pour sauce over cookies, covering each completely.

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

3. Bake until puffed up and bubbly, about 10 minutes (do not allow to burn). Cool on a wire rack. Sprinkle chocolate chips evenly over hot caramel. Let stand for 5 minutes; spread chocolate over the caramel. Top with almonds. 4. Refrigerate baking pan until chocolate and caramel have hardened, about 1 hour. Break or cut bark. To toast nuts: Bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Per (1-oz.) serving: 157 cal., 10g fat (5g sat. fat), 11mg chol., 64mg sod., 18g carb. (13g sugars, 1g fiber), 1g pro.

Tangerine Chiffon Pie This tangy pie is a light and airy wonder with a buttery crust. It gets its fruity flavor from tangerine juice and zest, and it has a bright little crunch from the lemon cookie garnish. —Patricia Rose, Los Angeles, CA Prep: 30 min. • Cook: 20 min. + chilling Makes: 8 servings

Scouts’ Honors Cooks across the country earned major brownie points for turning Girl Scout Cookies into incredible desserts, as these special guests of our Test Kitchen can attest!

1 pkg. (9 oz.) Girl Scout Shortbread/Trefoils® Cookies ¹₄ cup butter, melted 1 envelope unflavored gelatin ¹₄ cup water, room temperature 4 large egg yolks ²₃ cup sugar, divided 1¹₂ tsp. grated tangerine peel ¹₂ cup tangerine juice 1 cup heavy whipping cream 8 Girl Scout Savannah Smiles® Cookies, crumbled 2 tangerines, segmented

1. Preheat oven to 350°. Pulse shortbread cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press crumbs onto bottom and up sides of an ungreased 9-in. pie plate. Bake until lightly browned, 10-12 minutes. Cool on a wire rack. 2. Sprinkle gelatin over water; let stand until soft, at least 10 minutes. Place yolks in top of a double boiler over simmering water. Add ¹₃ cup sugar, tangerine peel and juice; whisk continuously just until mixture reaches 160° and coats the back of a spoon, 8-10 minutes. Remove from heat; immediately stir in softened gelatin. 3. Beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold three-fourths whipped cream into tangerine mixture just until white disappears. Transfer to prepared crust; smooth top. Refrigerate 2 hours or overnight. Top pie with reserved whipped cream, Girl Scout Savannah Smiles® Cookies and tangerine segments. Per serving: 432 cal., 26g fat (14g sat. fat), 149mg chol., 173mg sod., 46g carb. (29g sugars, 1g fiber), 5g pro.

CAKES/PIES/ CUPCAKES WINNER Tangerine Chiffon Pie Learn more about Girl Scout Cookies and find Girl Scouts selling cookies near you. girlscoutcookies.org

TASTEOFHOME.COM FEBRUARY | MARCH 2017

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COOKIES/ BROWNIES/ BARS WINNER Peanut Caramel Thumbprint No-Bake Cookies

Peanut Caramel Thumbprint No-Bake Cookies These cookies are packed with the best-ever flavor combo: peanut butter, caramel and chocolate. They look fancy, but they’re a snap to make. —Janet Gill, Canton, OH Prep: 30 min. + chilling • Makes: 2 dozen ³₄ cup peanut butter chips 1 cup dry roasted peanuts 1 pkg. (8 oz.) Girl Scout Do-si-dos®/Peanut Butter Sandwich Cookies 3 Tbsp. butter, softened ¹₄ cup creamy peanut butter 20 caramels 2 Tbsp. half-and-half cream ¹₃ cup milk chocolate chips 1 tsp. shortening

chocolate mixture to a pastry bag or a food-safe plastic bag with the corner cut; drizzle over cookies. Refrigerate at least 30 minutes before removing from pan. Serve at room temperature or chilled. Per cookie: 135 cal., 9g fat (3g sat. fat), 6mg chol., 102mg sod., 12g carb. (9g sugars, 1g fiber), 3g pro.

Raspberry Lemon Bread Pudding Lemony cookies and raspberries give this bread pudding a puckery twist, and the slight cookie crunch makes it even more fun to eat. —Kelsey Byrnes, Ankeny, IA Prep: 15 min. • Bake: 35 min. Makes: 6 servings

1. Line 24 miniature muffin cups with paper liners. 2. Microwave peanut butter chips until melted. Pulse the peanuts in a food processor until chopped. Reserve ³₄ cup. Pulse cookies in processor with remaining peanuts until fine crumbs form. Add softened butter, peanut butter and melted peanut butter chips; pulse until mixture is consistency of soft cookie dough. Meanwhile, microwave caramels and cream until smooth. 3. Roll tablespoonfuls of peanut butter mixture into balls; roll in the reserved chopped peanuts to cover. Place balls in paper-lined muffin cups. Press a deep indentation in center of each with a thumb or the end of a wooden spoon handle. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer caramel mixture to bag. Pipe into indentations. 4. Microwave chocolate chips with shortening until smooth. Transfer

6 cups French bread, cubed 1 pkg. (8¹₂ oz.) crushed Girl Scout Lemonades™ Cookies 6 oz. (about 1 cup) fresh raspberries ³₄ cup sugar 1¹₃ cups 2% milk ¹₂ cup heavy whipping cream 2 large eggs, lightly beaten

National Girl Scout Cookie Weekend is Feb. 24-26! Celebrate 100 years of cookie history and find a dozen more sweet Girl Scout Cookie recipes. tasteofhome.com/scouts

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FEBRUARY | MARCH 2017 TASTEOFHOME.COM

2 Tbsp. lemon juice 1 Tbsp. grated lemon peel LEMON SAUCE

¹₂ 1 ¹₂ 1 ¹₄

1. Preheat oven to 350°. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. 2. Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice. 3. Serve pudding warm with lemon sauce. Per serving: 700 cal., 30g fat (17g sat. fat), 126mg chol., 290mg sod., 101g carb. (65g sugars, 9g fiber), 10g pro. 2

PUDDINGS/ICE CREAM WINNER Raspberry Lemon Bread Pudding

cup sugar Tbsp. cornstarch cup heavy whipping cream Tbsp. butter cup lemon juice

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Bi LL-N Bu g E tt ge W on r s

s o N act r nt Co

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Easy Entertaining

PERFECT PAIRINGS You love chocolate. You love wine. Love them together—and bring your friends, too—for the ultimate “Galentine’s Day” party. Because who really needs flowers?

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DIY wine labels Cut scrapbook paper so it’s wide enough to cover the existing wine label and long enough to wrap around each bottle. Write the names of the wines on the strips of paper, then wrap around bottles and secure at the back with tape. TASTEOFHOME.COM FEBRUARY | MARCH 2017

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Easy Entertaining

ALL COUPLED UP Play Cupid with your sips and sweets by trying these perfect-match pairings.

This super simple craft makes it totally acceptable to polish off that box of chocolate— and treat your friends to another bottle.

MOSCATO D’ASTI

Light and sweet, with a hint of bubbles and a slight orange flavor Pairs well with White chocolate, orangeflavored chocolate, orange candy or kumquats dipped in semisweet chocolate

CRANBERRY WINE

Both sweet and tart with intense cranberry flavor Pairs well with Rich, buttery dark chocolate truffles (the darker the better)

BRACHETTO D’ACQUI

This chocolate pairing all-star is slightly sweet and effervescent, with strawberry and red fruit flavors Pairs well with Sampler of assorted chocolates; strawberries dipped in chocolate

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ASTI SPUMANTE

Sweet and sparkling, with aromas of flowers and ripe summer fruits Pairs well with Dried apricots or pretzels dipped in bittersweet chocolate; sea foam candy

TAWNY PORT

Caramelly and nutty with hints of cinnamon and clove Pairs well with Chocolate hazelnut truffles, chocolate cashew clusters, chocolate cheese (from the cheese case)

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Art With Heart Gather used wine corks (try those from both red and white wines to get this ombré effect) and place them side by side, top side down, in an empty heart-shaped box until the box is filled.

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Close to Home

FILL THE TABLE WITH GREAT MEMORIES, ONE DISH AT A TIME

Slow-Cooked Hoisin Pot Roast

Weekend Cooking

ROAST WITH THE MOST Transform one easy slow-cooking session into two meals. Tonight: a plum of an Asian-inspired roast. Tomorrow: better-than-takeout fried rice. It’s dinnertime magic. TASTEOFHOME.COM FEBRUARY | MARCH 2017

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Close to Home Weekend Cooking

“Put away the car keys and serve DIY takeout with homemade flavor. Mandarin oranges, red pepper flakes and ginger provide the tang; eggs and snap peas add texture and crunch.” —TASTE OF HOME TEST KITCHEN

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Slow-Cooked Hoisin Pot Roast

Takeout Beef Fried Rice

One day my husband mentioned that he loves plums and meat. The next time I put a roast in the slow cooker, I added some plums. He was onto something! —Jackie Cole, Dunnellon, FL

Turn last night’s supper into tonight’s dinner for six. Hoisin-flavored chuck roast works wonders in this recipe, but you can use any cooked meat you like. —Taste of Home Test Kitchen

Prep: 20 min. • Cook: 8 hours Makes: 10 servings

Takes: 30 min. Makes: 6 servings

1 medium onion, cut into 1-in. pieces 1 boneless beef chuck roast (4 to 5 lbs.) 1 Tbsp. canola oil 1 cup water 1 cup hoisin sauce 3 medium plums or 6 pitted dried plums, halved Place onion in a 5-qt. slow cooker. Cut roast in half. In a skillet, heat oil over mediumhigh heat; brown the meat. Transfer meat to slow cooker. Combine water and hoisin sauce; pour over meat. Top with plums. Cook, covered, on low until meat is tender, 8-10 hours. Skim fat. Per serving: 389 cal., 20g fat (7g sat. fat), 119mg chol., 488mg sod., 15g carb. (9g sugars, 1g fiber), 37g pro.

4 tsp. canola oil, divided 3 large eggs 1 can (11 oz.) mandarin oranges, undrained 2 medium sweet red peppers, chopped 1 cup fresh sugar snap peas, trimmed 1 small onion, thinly sliced

3 garlic cloves, minced ¹₂ tsp. crushed red pepper flakes 4 cups cold cooked rice 2 cups cooked beef, sliced across grain into bite-sized pieces 1 cup beef broth ¹₄ cup reduced-sodium soy sauce ¹₂ tsp. salt ¹₄ tsp. ground ginger 1. In a large skillet, heat 3 tsp. oil over medium-high heat. Whisk the eggs until blended; pour into skillet. Eggs should set immediately at edge. As eggs set, push cooked portions toward center, letting uncooked portions flow underneath. When eggs are thickened

and no liquid egg remains, remove to a cutting board and chop. Meanwhile, drain oranges; set aside, reserving 2 Tbsp. juice. 2. In the same skillet, heat remaining oil over mediumhigh heat. Add red peppers, sugar snap peas and onion; cook and stir until vegetables are crisp-tender, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer. Add remaining ingredients and reserved juice; heat through. Gently stir in cooked eggs and drained oranges. Per serving: 367 cal., 9g fat (2g sat. fat), 136mg chol., 793mg sod., 45g carb. (11g sugars, 3g fiber), 26g pro. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat. 2

Takeout Beef Fried Rice

GIMME FIVE

Fill in your workweek! Sign up for our Weeknight Dinners newsletter for super supper ideas Monday through Friday. tasteofhome.com/ weeknightdinners

TASTEOFHOME.COM FEBRUARY | MARCH 2017

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The

COUNTRY BLOGGER, KID WRANGLER AND SMOOTHIE GURU

Blair Lonergan I’M CRAVING… anything with sugar, because I gave up desserts for Lent (a true challenge for my sweet tooth). TODAY’S BREAKFAST…was a strawberry smoothie (it’s pretty much the closest thing I can find to ice cream without actually indulging in dessert). THE KITCHEN TOOL I CAN’T LIVE WITHOUT…

There’s my blender for morning smoothies, my slow cooker for easy weeknight dinners, and my Dutch oven for nearly everything else. Plus a good, sharp knife! I WANT TO LEARN TO COOK… fancy baked goods— French macarons, perfectly even layer cakes, and anything else that looks like it took hours and was created by a pastry chef. THE RECIPES I CAN’T WAIT TO TEACH MY BOYS ARE…We keep the cooking pretty simple around here

so the boys can be involved. They like to make cookies (they really just want to eat the dough), but they also chop veggies for salads, top the tacos, and MEET BLAIR (and her family!) layer ingredients in casseroles. Hometown: Rochelle, Virginia Taste of Home reader for: “Most of my adult life!” Recipes published: 13

I STARTED THESEASONEDMOM.COM, MY BLOG, BECAUSE… I love connecting with

readers, sharing recipes and ideas with other moms, and bringing some lighthearted joy to others’ lives. I also love the creativity involved in developing new recipes, photographing food and writing blog posts.

MY KITCHEN SOUNDTRACK IS… country music. THE ONE DISH ALL FIVE OF US LOVE, LOVE, LOVE…

FIVE LOCAL EATS IN BLAIR’S NECK OF NORTHERN VIRGINIA

Pizza! Every Friday evening, we pick up carryout from our local pizzeria. The kids think it’s a special treat, and I appreciate a night away from the kitchen.

Country ham from Kite’s in Wolftown Country Market in Madison 3. Apples from Graves Mountain Farm in Syria 4. Corn from Liberty Mills Farm in Somerset 5. Peaches from Chiles Peach Orchard in Crozet

THE BEST THINGS ABOUT COUNTRY LIFE… are the mountain views and sunsets, fresh air, and no traffic! For my three young boys, it would be constant access to Mother Nature—they love to explore outside.

1.

2. Baked goods from Yoder’s

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It’s Family Time

ALL 13x9

RECIPES!

From coast to coast, home cooks are joining the challenge: Serve 100 sit-down family meals in one year. Are you in?

Italian

BAKED EGGS & SAUSAGE

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Find Them! Marin Baking Dish $22 crateandbarrel.com; ™ 4-in. Mario Batali Pepper Mill $38 fletchersmill.com

AS SEEN IN THE BOOK

Florentine

SPAGHET TI BAKE

Your Guidebook to Happy Dinners Make dinnertime easy with Taste of Home 100 Family Meals. Simple main dishes and menus (including sides and desserts!) help you plan meals that can make a difference for your family. Find it wherever cookbooks are sold.

TASTEOFHOME.COM FEBRUARY | MARCH 2017

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Italian Baked Eggs & Sausage

Florentine Spaghetti Bake

This isn’t your typical egg bake. I serve my hearty casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with a side of warm, crusty rolls spread with butter. —Shelly L. Bevington, Hermiston, OR

This belly-filling spaghetti dish is loaded with sausage, mushrooms, cheese and spinach. With all that goodness, it appeals to almost every appetite. —Lorraine Martin, Lincoln, CA

Prep: 15 min. • Bake: 30 min. Makes: 8 servings 1 lb. bulk Italian sausage 1 jar (24 oz.) fire-roasted tomato and garlic pasta sauce 1 can (14¹₂ oz.) fire-roasted diced tomatoes, drained ³₄ cup part-skim ricotta cheese 8 large eggs ¹₄ tsp. salt ¹₄ tsp. pepper ¹₄ cup shredded Parmesan cheese 1 Tbsp. minced fresh basil 1 loaf (4 oz.) French bread demi-baguette, cut into 1-in. slices ¹₄ cup butter, softened 1. Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish. 2. Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese. 3. Bake 30-35 minutes or until the egg whites are completely set and the yolks have begun to thicken but are not hard. Remove from oven; sprinkle with basil. 4. Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown. Serve immediately with baked eggs. Per serving: 408 cal., 27g fat (11g sat. fat), 241mg chol., 1183mg sod., 22g carb. (8g sugars, 3g fiber), 19g pro.

Prep: 30 min. • Bake: 1 hour + standing Makes: 9 servings 8 1 1 1 1 1 1 2 1

¹₄ ¹₂ ¹₄ 2

oz. uncooked spaghetti lb. bulk Italian sausage large onion, chopped garlic clove, minced jar (24 oz.) pasta sauce can (4 oz.) mushroom stems and pieces, drained large egg, lightly beaten cups (16 oz.) 4% cottage cheese pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry cup grated Parmesan cheese tsp. seasoned salt tsp. pepper cups shredded part-skim mozzarella cheese

1. Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes. 2. Drain pasta. Combine the egg with the next five ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese. 3. Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting. Per serving: 449 cal., 23g fat (9g sat. fat), 83mg chol., 1218mg sod., 35g carb. (10g sugars, 4g fiber), 25g pro.

“My daughter often serves this hearty spaghetti bake to her hardworking wheat-ranching family.” —Lorraine Martin 60

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

Deep Dish Beef & Bean Taco Pizza My whole family enjoys this dish that tastes like a taco and eats like a pizza. The thick corn bread-like crust can handle lots of toppings, so load it up for a cozy, fun meal. —Nancy Circle, Perkins, OK Prep: 15 min. + resting • Bake: 15 min. Makes: 8 servings 3 ¹₂ 1 1 2 1 1 1 1 ¹₃ 2

cups all-purpose flour cup cornmeal tsp. salt pkg. (¹₄ oz.) quick-rise yeast cups warm water (120° to 130°), divided Tbsp. honey lb. ground beef envelope taco seasoning cup refried beans cup taco sauce cups shredded Colby-Monterey Jack cheese Optional toppings: shredded lettuce, chopped tomatoes, crushed tortilla chips, sliced ripe olives, diced avocado, sour cream, salsa

1. Preheat oven to 400°. Combine 2¹₂ cups flour, cornmeal, salt and yeast. In another bowl, combine 1¹₄ cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes. 2. Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining ³₄ cup water. Cook and stir until thickened, about 2 minutes. 3. Press dough to fit a greased 13x9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. Top as desired. Per serving: 469 cal., 16g fat (9g sat. fat), 60mg chol., 1050mg sod., 55g carb. (3g sugars, 3g fiber), 23g pro.

Why make time for mealtime? Deep Dish Beef & Bean TACO PIZZA

Sitting down together for home-cooked meals can have a basketful of healthy benefits like: Helping kids develop good eating habits they can keep for life Strengthening relationships through real conversation Setting up a routine the whole family can look forward to De-stressing together after a long day at work or school

You don’t need to cook a gourmet meal and it doesn’t have to be dinner—family breakfasts and lunches work, too. Remember, it isn’t just about what’s on the table, but what goes on around it. To get the most from your time together: Involve the whole family in planning and preparing meals. Turn off the TV and leave digital devices in another room. Avoid stressful topics of conversation. Let the kids invite friends for dinner. Ask questions, then listen to the answers.

TASTEOFHOME.COM FEBRUARY | MARCH 2017

61

Hot Brown

TURKEY CASSEROLE

Hot Brown Turkey Casserole If you’ve tried the famous Hot Brown sandwich at the Brown Hotel in Louisville, Kentucky, you’ll love this fun twist in a 13x9 pan. —Diane Halferty, Corpus Christi, TX Prep: 40 min. • Bake: 20 min. Makes: 12 servings ¹₄ ¹₄ 4 1 ²₃

62

cup butter cup all-purpose flour cups 2% milk large egg cup grated Parmesan cheese, divided

¹₄ ¹₄ 12 2 ¹₄ 6 1 1

tsp. salt tsp. pepper slices bread, toasted and divided lbs. thinly sliced cooked turkey or chicken tsp. paprika bacon strips, cooked and crumbled cup chopped seeded tomatoes tsp. minced fresh parsley

1. Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook until mixture is slightly thickened, 6-8 minutes. Remove saucepan from heat.

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

2. In a small bowl, lightly beat egg. Gradually whisk in ¹₂ cup sauce. Slowly return all to the pan, whisking constantly. Add ¹₂ cup Parmesan cheese, salt and pepper. Cook and stir until thickened. (Do not allow to boil.) 3. In a greased 13x9-in. baking dish, layer 6 toast slices and turkey; pour sauce over the top. Sprinkle with paprika, bacon and remaining Parmesan cheese. 4. Bake until heated through, 20-25 minutes. Top with tomatoes and parsley. Cut remaining toast slices in half diagonally; serve on the side. Per serving: 316 cal., 13g fat (6g sat. fat), 117mg chol., 472mg sod., 19g carb. (6g sugars, 1g fiber), 30g pro. Continued on page 64 E

S I M P L E

I N G R E D I E N T S .

S I M P L Y

P U R E .

Butternut Squash, Cauliflower & Beef Shepherd’s Pie I love to get creative with classic dishes like this colorful version of shepherd’s pie. Adding squash and cauliflower boosts the nutritional value and cuts the calories. —Jenn Tidwell, Fair Oaks, CA

Butternut Squash, Cauliflower & Beef Prep: 50 min. Bake: 35 min. + standing Makes: 6 servings 4 Tbsp. butter, melted and divided 2 Tbsp. maple syrup Dash pepper 1 butternut squash (about 2¹₂ lbs.), peeled and cubed 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme 1¹₄ lbs. ground beef 1 envelope onion soup mix 1 cup water 1 medium head cauliflower, broken into small florets 4 garlic cloves, minced 1 cup freshly grated Parmesan cheese

SHEPHERD’S PIE

AS SEEN IN

Bacon Cheeseburger

1. Preheat oven to 350°. Combine 2 Tbsp. melted butter, maple syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Mash until smooth, stirring in thyme. 2. In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish. 3. Top evenly with cauliflower florets. Sprinkle with garlic and drizzle with remaining 2 Tbsp. butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving. Per serving: 438 cal., 23g fat (11g sat. fat), 90mg chol., 798mg sod., 37g carb. (11g sugars, 9g fiber), 25g pro.

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TATER TOT BAKE

Bacon Cheeseburger Tater Tot Bake Roll burgers, cheese and tots into one for a filling dinner kids love. —Deanna Zewen, Union Grove, WI Prep: 15 min. • Bake: 35 min. Makes: 12 servings 2 1 1 1 1 1 2 12

lbs. ground beef large onion, chopped and divided can (15 oz.) tomato sauce pkg. (8 oz.) process cheese (Velveeta) Tbsp. ground mustard Tbsp. Worcestershire sauce cups shredded cheddar cheese bacon strips, cooked and crumbled

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

1 pkg. (32 oz.) frozen Tater Tots 1 medium tomato, chopped ¹₃ cup chopped dill pickles 1. Preheat oven to 400°. In a large skillet over medium heat, cook beef and 1 cup of the onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes. Drain. Stir in the tomato sauce, process cheese, mustard and Worcestershire sauce until cheese is melted, 4-6 minutes. 2. Transfer to a greased 13x9-in. or 3¹₂-qt. baking dish. Sprinkle with cheddar cheese and bacon. Top with Tater Tots. Bake, uncovered, 35-40 minutes or until bubbly. Top with tomato, pickles and remaining onion. Per serving: 479 cal., 31g fat (12g sat. fat), 93mg chol., 1142mg sod., 24g carb. (4g sugars, 3g fiber), 27g pro. 2

“It took my most honest friend to finally start the conversation about painful intercourse after menopause.”

Premarin Vaginal Cream is clinically proven to relieve moderate to severe painful intercourse caused by menopausal changes. It works by delivering estrogens directly to the source of the pain, which help rebuild vaginal tissue and make intercourse more comfortable.

KEEP THE CONVERSATION GOING. TALK TO YOUR HEALTHCARE PROFESSIONAL ABOUT PREMARIN VAGINAL CREAM TODAY. IMPORTANT SAFETY INFORMATION AND INDICATIONS Using estrogen-alone may increase your chance of getting cancer of the uterus (womb). Report any unusual vaginal bleeding right away while you are using Premarin (conjugated estrogens) Vaginal Cream. Vaginal bleeding after menopause may be a warning sign of cancer of the uterus (womb). Your healthcare provider should check any unusual vaginal bleeding to find out the cause. Do not use estrogens, with or without progestins, to prevent heart disease, heart attacks, strokes or dementia (decline in brain function). Using estrogen-alone may increase your chances of getting strokes or blood clots. Using estrogens with progestins may increase your chances of getting heart attacks, strokes, breast cancer, or blood clots. Using estrogens, with or without progestins, may increase your chance of getting dementia, based on a study of women 65 years of age or older. Estrogens should be used at the lowest dose possible, only for as long as needed. You and your healthcare provider should talk regularly about whether you still need treatment. PP-PVC-USA-0173-01 ©2016 Pfizer Inc. All rights reserved. February 2016

Premarin (conjugated estrogens) Vaginal Cream should not be used if you have unusual vaginal bleeding, have or had cancer, had a stroke or heart attack, have or had blood clots or liver problems, have a bleeding disorder, are allergic to any of its ingredients, or think you may be pregnant. Estrogens increase the risk of gallbladder disease. Discontinue estrogen if loss of vision, pancreatitis, or liver problems occur. If you take thyroid medication, consult your healthcare provider, as use of estrogens may change the amount needed. Common side effects include headache, pelvic pain, breast pain, vaginal bleeding and vaginitis. INDICATIONS Premarin (conjugated estrogens) Vaginal Cream is used after menopause to treat menopausal changes in and around the vagina and to treat moderate to severe painful intercourse caused by these changes. Each gram contains 0.625 mg conjugated estrogens, USP. Please see Important Product Information on the next page.

You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch or call 1-800-FDA-1088.

IMPORTANT FACTS ABOUT PREMARIN® VAGINAL CREAM PREMARIN Vaginal Cream is a medicine that contains a mixture of estrogen hormones. PREMARIN Vaginal Cream is used to treat menopausal changes in and around the vagina and painful intercourse caused by these changes. You and your healthcare provider should talk regularly about whether you still need treatment with PREMARIN Vaginal Cream.

IMPORTANT SAFETY INFORMATION What is the most important information I should know about PREMARIN Vaginal Cream (an estrogen mixture)? • Using estrogen-alone may increase your chance of getting cancer of the uterus (womb). Report any unusual vaginal bleeding right away while you are using PREMARIN Vaginal Cream. Vaginal bleeding after menopause may be a warning sign of cancer of the uterus (womb). Your healthcare provider should check any unusual vaginal bleeding to find the cause. • Do not use estrogen-alone or estrogens with progestin to prevent heart disease, heart attacks, strokes or dementia (decline in brain function). • Using estrogen-alone may increase your chances of getting strokes or blood clots. • Using estrogen with progestins may increase your chances of getting heart attacks, strokes, breast cancer, or blood clots. • Using estrogen-alone or combined with progestin may increase your chance of getting dementia, based on a study of women age 65 years or older. • You and your healthcare provider should talk regularly about whether you still need treatment with PREMARIN Vaginal Cream.

DO NOT START USING PREMARIN VAGINAL CREAM IF YOU: • Have unusual vaginal bleeding • Currently have or have had certain cancers Estrogens may increase the chance of getting certain types of cancers, including cancer of the breast or uterus. If you have or have had cancer, talk with your healthcare provider about whether you should use PREMARIN Vaginal Cream. • Had a stroke or heart attack • Currently have or have had blood clots • Currently have or have had liver problems • Are allergic to PREMARIN Vaginal Cream or any of its ingredients • Think you may be pregnant Tell your healthcare provider: • If you have any unusual vaginal bleeding • About all your medical problems • About all the medicines you take • If you are going to have surgery or will be on bedrest • If you are breast-feeding

(prem-uh-rin)

POSSIBLE SIDE EFFECTS OF PREMARIN VAGINAL CREAM PREMARIN Vaginal Cream is only used in and around the vagina; however, the risks associated with oral estrogens should be taken into account. Serious, but less common side effects include: • Heart attack • Stroke • Blood clots • Dementia • Breast cancer • Cancer of the uterus • Ovarian cancer • High blood pressure • High blood sugar • Gallbladder disease • Liver problems • Enlargement of benign tumors • Severe allergic reaction Call your healthcare provider right away if you get any of the following warning signs, or any other unusual symptoms that concern you: • New breast lumps • Unusual vaginal bleeding • Changes in speech or vision • Severe headaches • Severe pains in your chest or legs with or without shortness of breath, weakness and fatigue • Swollen lips, tongue or face Less serious, but common, side effects include: • Headache • Breast pain • Irregular vaginal bleeding or spotting • Stomach/abdominal cramps, bloating • Nausea and vomiting • Hair loss • Fluid retention • Vaginal yeast infection • Reactions from inserting PREMARIN Vaginal Cream, such as vaginal burning, irritation, and itching These are not all the possible side effects of PREMARIN Vaginal Cream. For more information, ask your healthcare provider or pharmacist for advice about side effects. You may report side effects to Pfizer Inc at 1-800-438-1985 or to the FDA at 1-800-FDA-1088.

HOW TO USE PREMARIN VAGINAL CREAM PREMARIN Vaginal Cream is a cream that you place in your vagina with the applicator provided with the cream. • Take the dose recommended by your healthcare provider and talk to him or her about how well that dose is working for you. • You and your healthcare provider should talk regularly (for example, every 3 to 6 months) about the dose you are taking and whether you still need treatment with PREMARIN Vaginal Cream. 1. Remove cap from tube. 2. Screw nozzle end of applicator onto tube. 3. Gently squeeze tube from the bottom to force sufficient cream into the barrel to provide the prescribed dose. Use the marked stopping points on the applicator to measure the correct dose, as prescribed by your healthcare provider. 4. Unscrew applicator from tube. 5. Lie on back with knees drawn up. To deliver medication, gently insert applicator deeply into vagina and press plunger downward to its original position. 6. To cleanse: Pull plunger to remove it from barrel. Wash with mild soap and warm water. Do not boil or use hot water.

NEED MORE INFORMATION? • This information does not replace talking to your healthcare provider about your menopausal symptoms and their treatment. • Go to www.premarinvaginalcream.com • Call 1-888-9-PREMARIN (1-888-977-3627).

Need help paying for your Pfizer medicines? Pfizer RxPathways® is here to help. Learn more at PfizerRxPath.com. This brief summary is based on Premarin Vaginal Cream Prescribing Information LAB-0519-4.0, Rev 12/2015 ©2016 Pfizer Inc. All rights reserved. February 2016

Rx Only

Homemade Heroes Close to Home

OPEN TABLE This pay-what-you-can restaurant is fueled by the community it feeds and grateful volunteers. At the One Bistro restaurants in Miamisburg and Xenia, Ohio, everyone’s welcome to sit down to a home-cooked meal, but they walk away with so much more than a full belly. “People find support and a place to belong,” says Debra Lindholm, manager of the Miamisburg location. And everyone eats. “About 65 percent of our guests pay for their meals,” says Debra. The rest “pay” by volunteering at the restaurant or through donations from other diners. Chef Robert Adamson opened One Bistro in 2012 to “help as many people, in as many places and in as many ways as possible.” He’s succeeded. Mothers volunteer and feed their children, addicts eat and connect with support groups, the lonely find listening ears and all enjoy from-scratch meals. One Bistro’s food truck recently delivered lunch to 300 inner-city kids. “Amazing things happen to those who walk through these doors,” says Robert. “We’re always looking for people to join us and invest in our community,” Debra adds.

“We feed the hungry and those hungry to help.”

SEE THE MENU AND HELP THE MISSION. ONEBISTRO.ORG

A MIGHTY MISSION SHARE LOVE , GIVE HOPE, AND PROVIDE A SENSE OF COMMUNITY TO OUR NEIGHBORS. REACH OUT AND HELP TO MEET THE NEEDS OF NEIGHBORS, BOTH PHYSICALLY AND SPIRITUALLY. SERVE PRIVILEGED AND UNDERPRIVILEGED NEIGHBORS BY GIVING A HAND UP, NOT A HAND OUT. PROVIDE HEALTHY, AFFORDABLE MEALS IN A WARM AND WELCOMING ENVIRONMENT. ELIMINATE HUNGER, BUILD RELATIONSHIPS, AND CELEBRATE COMMUNITY WITH OUR NEIGHBORS.

WHO’S YOUR HOMEMADE HERO? Send a story and recipe to shareastory@tasteof home.com. Include “Homemade Hero” in the subject line. TASTEOFHOME.COM FEBRUARY | MARCH 2017

67

The incredible health nutrient

CURCUMIN in a super absorbable formula. Curcumin is a critical part of a healthy longevity program. This extract of turmeric spice promotes a healthy inflammatory response in your joints, supports brain, breast, and colon health, and encourages healthy cell division — but is difficult to absorb. So our Super Bio-Curcumin® formula delivers the patented turmeric extract, BCM-95® Bio-Curcumin®, which is up to seven times more absorbable and lasts longer in your bloodstream too.

MKAQAV170201

Get the maximum health benefits of this incredible nutrient. Make Super Bio-Curcumin® part of your daily health regimen today. Item #00407 400 mg 60 veg. caps NON-GMO Bio-Curcumin® and BCM-95® are registered trademarks of Dolcas-Biotech, LLC. U.S. Patent Nos. 7,883,728, 7,736,679 and 7,879,373.

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*Free Standard Shipping (regularly $5.50) includes Alaska and Hawaii. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. For a complete list of ingredients, dosage and use, important cautions and references, go to www.LifeExtension.com.

Contest

WINNING RECIPES RIGHT FROM READERS̸ KITCHENS

Win

500!

$

LET’S HAVE BRUNCH TURN THE PAGE TO ENTER YOUR BEST A.M. EATS.

Chicken Curry Lasagna

CLASSICS WITH A TWIST Home cooks stir up the standards like never before. Think chicken piccata in a pocket, cookies turned cobbler and chorizo-stuffed cabbage rolls—then get inspired. TASTEOFHOME.COM FEBRUARY | MARCH 2017

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Enter Our Big Breakfast Contest EGG BAKES • BREADS • CEREAL • SMOOTHIES & MORE What’s the breakfast recipe that has you leaping out of bed before the rooster crows? From a biscuits and gravy bake to praline French toast to stuffed hash browns, we want your farmhouse-fab brunches. For on-the-go mornings, it’s all about handhelds—the ultimate breakfast sandwich, eggy mini muffins, or pancake and sausage roll-ups. And what are your healthy a.m. eats? Think coconut-kiwi yogurt parfaits, superfood smoothies or Mexican chocolate oatmeal. If your recipe makes for a seriously good morning (and has about 12 ingredients), dish it. You could win big!

Win

500!

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A Chat with Grand Prize Winner Noelle Myers Where on earth did you get the inspiration for this ingenious salad? I love eggs Benedict, but I need to be really careful about carbs. After seeing an article on breakfast salads, I decided to try making one of my own. As a bonus, I threw in asparagus and fennel from the farmers market. This salad has since become one of my absolute favorites.

IT’S EASY TO ENTER AT TASTEOFHOME.COM/RECIPECONTESTS.

ENTER ALL OF OUR CONTESTS ONLINE TODAY! SEND US A WINNER. WE’LL SEND YOU MONEY.

Ultimate Slow Cooker

Cookies

Enter today at tasteofhome.com/recipecontests. No purchase necessary to enter or win. The Big Breakfast Contest runs Jan. 13, 2017, to May 5, 2017. Open to residents of the U.S. and Canada who are age 18 or older. Void where prohibited. For entry and other details, including official rules, visit tasteofhome.com/ recipecontests. Sponsored by RDA Enthusiast Brands, LLC. Winners announced in a future issue.

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FEBRUARY | MARCH 2017 TASTEOFHOME.COM

Twisted Eggs Benedict Salad

Gingerbread Oatmeal Cookies

Salad for breakfast? Absolutely. You can prepare just about everything for this dish the night before and chill it overnight. In the morning, just dress the salad and poach the eggs. —Noelle Myers, Grand Forks, ND

Cookie butter and ground ginger add a new layer of flavor. The recipe makes 16 cookies. They go fast, so you may want to double it up! —Carole Resnick, Cleveland, OH

1

Grand Prize

ST

Greek Salad Ravioli

Cookie Swirl Cobbler

Turn the fresh flavors of a Greek salad into a warm dish for cold winter nights. I like to make lots, freeze them, then drop them into simmering water for dinner in five minutes. —Carla Mendres, Winnipeg, MB

Chocolate chip cookie dough, crescent rolls and raspberries provide a tasty twist on classic cherry cobbler. Serve it with a scoop of vanilla ice cream. —Jeanne Holt, Mendota Heights, MN

2

3

ND

TASTEOFHOME.COM FEBRUARY | MARCH 2017

71

RD

Gingerbread Oatmeal Cookies

Twisted Eggs Benedict Salad

Prep: 10 min. + chilling • Bake: 15 min./batch + cooling Makes: 1¹₂ dozen

Prep: 20 min. • Cook: 20 min. • Makes: 8 servings

³₄ ¹₂ ¹₂ ¹₂ ¹₄ 1

cup all-purpose flour tsp. baking soda tsp. salt tsp. ground ginger tsp. baking powder cup Biscoff creamy cookie spread, room temperature

¹₂ cup unsalted butter, room temperature ¹₂ cup granulated sugar ¹₂ cup packed brown sugar 1 large egg, room temperature 1 tsp. vanilla extract 1 cup quick-cooking oats

4 Tbsp. olive oil, divided 1¹₂ lbs. fresh asparagus, trimmed and chopped 1¹₃ cups chopped fennel bulb 8 oz. diced deli ham or Canadian bacon 6 cups baby kale salad blend (about 4 oz.)

1 cup chopped roasted sweet red peppers 3 Tbsp. chopped green onion tops 3 Tbsp. Dijon mustard 2 Tbsp. cider vinegar ¹₄ tsp. salt ¹₄ tsp. pepper 2 qt. water 8 large eggs

1. Preheat oven to 350°. Whisk together first five ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours. 2. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough onto baking sheets lined with parchment paper or baking mats. Bake cookies until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely. Note: At the supermarket, look for Biscoff creamy cookie spread near the peanut butter. Per cookie: 210 cal., 11g fat (4g sat. fat), 24mg chol., 113mg sod., 26g carb. (17g sugars, 1g fiber), 2g pro.

1. In a large nonstick skillet, heat 1 Tbsp. olive oil over medium heat. Add asparagus, fennel and ham; saute until vegetables are crisp-tender, about 8 minutes. Cool 3 minutes. 2. Toss veggie mixture with salad, peppers and green onions. Whisk mustard, vinegar, salt, pepper and remaining oil. 3. In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, one at a time, into a small bowl; slip eggs into water. Poach, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes. 4. Meanwhile, toss salad with dressing. Divide salad among eight plates. Using a slotted spoon, remove eggs from water; place one on top of each salad. Per serving: 199 cal., 13g fat (3g sat. fat), 200mg chol., 710mg sod., 5g carb. (3g sugars, 2g fiber), 14g pro. Diabetic Exchanges: 2 lean meat, 2 fat, 1 vegetable.

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

Cookie Swirl Cobbler

Greek Salad Ravioli

Prep: 20 min. • Bake: 25 min. + cooling • Makes: 12 servings

Prep: 45 min. • Cook: 5 min./batch • Makes: 4 dozen

1 cup chocolate chip cookie dough, softened 2 Tbsp. brown sugar ¹₃ cup white baking chips 6 Tbsp. toasted sliced almonds 1 can (21 oz.) cherry pie filling ¹₂ tsp. almond extract

2 cups fresh or frozen raspberries 1 tube (8 oz.) refrigerated crescent rolls ³₄ cup confectioners’ sugar 3 to 4 tsp. 2% milk Vanilla ice cream

10 oz. (about 12 cups) fresh baby spinach ¹₂ cup chopped roasted sweet red peppers ¹₂ cup pitted and finely chopped ripe olives ¹₂ cup crumbled feta

3 2 2 3 2 96

Tbsp. snipped fresh dill to 3 tsp. dried oregano Tbsp. butter Tbsp. all-purpose flour cups whole milk pot sticker or gyoza wrappers

1. Preheat oven to 350°. Combine cookie dough, brown sugar, chips and 4 Tbsp. almonds. Set aside. In a large saucepan, heat the cherry pie filling over medium heat until bubbly. Remove from heat; stir in ¹₄ tsp. almond extract. Fold in raspberries. Transfer to a greased 13x9-in. baking dish. 2. Unroll crescent dough into one long rectangle; press the perforations to seal. Drop small spoonfuls of cookie dough mixture over top; spread gently to cover. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices; arrange cut side up on cherry mixture. 3. Bake until golden brown, 25-30 minutes. Cool 10 minutes. Meanwhile, combine confectioners’ sugar, remaining almond extract and enough milk to make a medium-thick glaze. Top rolls with glaze and remaining almonds. Serve with ice cream. Per serving: 308 cal., 11g fat (4g sat. fat), 2mg chol., 224mg sod., 49g carb. (22g sugars, 2g fiber), 3g pro.

1. In a large skillet over medium heat, cook and stir spinach in batches until wilted, 3-4 minutes. Drain on paper towels. Combine with next five ingredients. 2. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly, until sauce thickens and coats a spoon, 2-3 minutes. Stir into spinach mixture. 3. Place 1 Tbsp. spinach mixture in center of a pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water and place another wrapper on top. Press the edges to seal. Repeat with remaining wrappers. 4. Fill a Dutch oven two-thirds full with water; bring to a boil. Reduce heat; drop ravioli in batches into simmering water until cooked through, 3-4 minutes. Serve with browned butter or your favorite sauce. Per ravioli: 47 cal., 1g fat (1g sat. fat), 4mg chol., 74mg sod., 7g carb. (1g sugars, 0 fiber), 2g pro.

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

Barley Risotto & Beef Stroganoff

Chicken Piccata Pockets

I missed my Russian grandma’s barley porridge and beef Stroganoff, so I combined the two dishes. Cook the barley using the risotto method to keep it irresistibly chewy. —Tatiana Kireeva, New York, NY

My husband loves chicken piccata. I tried it in a puff pastry pocket with cream cheese. Sensational! When he took the leftovers to work, everyone asked what smelled so great. —Arlene Erlbach, Morton Grove, IL

Chorizo & Chipotle Stuffed Cabbage Cups

Mole New Mexican Wedding Cookies

Our family and friends enjoy Polish recipes, and my husband loves Mexican food, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both nations. —Brenda Watts, Gaffney, SC

Sweet heat is such an amazing flavor combo. The addition of red chili and chocolate chips makes these traditional Mexican wedding cookies worthy of any fiesta. —Marla Clark, Albuquerque, NM

TASTEOFHOME.COM FEBRUARY | MARCH 2017

73

Chicken Piccata Pockets

Barley Risotto & Beef Stroganoff

Prep: 15 min. • Bake: 20 min. • Makes: 4 servings

Prep: 25 min. + marinating • Cook: 45 min. • Makes: 4 servings

1 pkg. (8 oz.) cream cheese, softened 2 Tbsp. lemon juice ¹₄ tsp. salt ¹₄ tsp. pepper 2 Tbsp. capers, drained 1 large shallot, finely chopped

1 sheet frozen puff pastry, thawed 4 chicken tenderloins, cubed 1 large egg 1 Tbsp. water 4 thin lemon slices 2 Tbsp. chopped fresh parsley

1 beef top sirloin steak (1 lb.), cut into cubes 3 Tbsp. brandy 3 Tbsp. butter, divided 1 Tbsp. all-purpose flour 2 cups chicken stock 1 tsp. Dijon mustard 1 Beefsteak tomato 1 tsp. ground pepper

¹₄ 2 1 1 ¹₂ 1 1 5 2

tsp. salt Tbsp. sour cream onion, sliced onion, finely chopped tsp. salt Tbsp. white wine cup pearl barley cups boiling water Tbsp. minced parsley

1. Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot. 2. Unfold puff pastry; roll into a 12-in. square. Cut into four smaller squares. Spread cream cheese mixture over squares to within ¹₄ in. of edges; top with chicken. 3. Fold one corner of each pastry square over chicken, forming triangles. Pinch triangle edges to seal, and flatten with fork for tighter seals. Whisk egg and water; brush over the pastry pockets, including edges. Pierce each pocket twice with a fork to vent. 4. Bake on a parchment paper-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley. Per serving: 559 cal., 38g fat (15g sat. fat), 126mg chol., 698mg sod., 40g carb. (3g sugars, 5g fiber), 18g pro.

1. Combine beef and brandy; chill 2 hours. In a saucepan, melt 1 Tbsp. butter over medium heat. Stir in flour; whisk in stock and mustard. Bring to a boil, stirring constantly; cook until thickened. Reduce heat; simmer, uncovered, 5 minutes. 2. Cut tomato into thick strips. In a skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add pepper and salt. Stir in sour cream. 3. Melt 1 Tbsp. butter over medium heat. Add sliced onion and drained beef; cook until meat is no longer pink. Add mustard sauce; simmer, uncovered, until thickened, about 15 minutes. 4. In a saucepan, melt 1 Tbsp. butter over medium heat. Add chopped onion, salt and wine. Cook until liquid evaporates. Add barley; cook 2 minutes. Add hot water, 1 cup at a time; stir until liquid is absorbed. Cook until softened, 20 minutes; add parsley. Per serving: 463 cal., 15g fat (8g sat. fat), 74mg chol., 859mg sod., 48g carb. (4g sugars, 9g fiber), 33g pro.

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

Mole New Mexican Wedding Cookies

Chorizo & Chipotle Stuffed Cabbage Cups

Prep: 30 min. • Bake: 15 min./batch • Makes: 2¹₂ dozen

Prep: 45 min. • Bake: 15 min. • Makes: 6 servings

¹₂ cup butter, softened ³₄ cup confectioners’ sugar, divided 1 tsp. vanilla extract 1 cup all-purpose flour ¹₂ cup ground pecans 1 tsp. chili powder

¹₄ ¹₄ ¹₄ ¹₂

tsp. ground cinnamon tsp. ground cloves tsp. ground allspice cup miniature semisweet chocolate chips

1. Preheat oven to 350°. Cream the butter and ¹₃ cup confectioners’ sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next six ingredients. Gradually beat into creamed mixture. Fold in chocolate chips. 2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake cookies until bottoms are lightly browned, 12-15 minutes. Cool 5 minutes on wire racks. Roll in remaining confectioners’ sugar. Cool completely. Per cookie: 81 cal., 5g fat (3g sat. fat), 8mg chol., 27mg sod., 8g carb. (5g sugars, 1g fiber), 1g pro.

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

8 oz. pepper jack cheese, divided 2 chipotle peppers in adobo sauce, chopped, divided, plus 1 Tbsp. sauce 1 can (15 oz.) crushed tomatoes ¹₂ cup chili sauce

1 2 8 8 ²₃ 1

medium head cabbage Tbsp. olive oil oz. bulk pork sausage oz. fresh chorizo cup chopped onion jalapeno pepper, seeded, finely chopped 2 garlic cloves, minced ¹₂ cup dry bread crumbs

1. Preheat oven to 350°. Grease 12 muffin cups. Shred a fourth of the cheese; cut remaining cheese into 12 cubes. Set aside. 2. In small saucepan, simmer half the chipotles with adobo sauce, crushed tomatoes and chili sauce, uncovered, for 5 minutes. Reserve ¹₂ cup. Cover remaining sauce; keep warm. 3. Core cabbage. Cook, stem side down, in boiling water to cover until outer leaves separate, about 2 minutes. Remove 12 outer leaves. Pat leaves dry and remove thick vein. 4. Heat oil; cook meats over medium-high heat, 3-4 minutes. Stir in onion, jalapeno, garlic and remaining chipotle; cook until vegetables are tender. Stir in bread crumbs and reserved sauce. 5. Spoon 2 tsp. sauce onto a leaf; add 3 Tbsp. sausage and a cheese cube. Fold to enclose; place in muffin cup. Repeat; top with sauce. Bake 15-20 minutes. Top with shredded cheese. Per serving: 547 cal., 37g fat (14g sat. fat), 94mg chol., 1483mg sod., 30g carb. (14g sugars, 6g fiber), 26g pro. TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

Chicken Curry Lasagna

Collard Green & Pulled Pork Egg Rolls

My family loves Indian food, and I imagined that the creamy tomato-based sauce in our favorite curry would be tasty in lasagna. We all thought the result was super yummy. —Elisabeth Larsen, Pleasant Grove, UT

It’s fun to use up pantry ingredients to create a meal. You can make wontons with this same filling for a bite-sized snack. Bake or deep-fry them—it’s your call! —Melissa Pelkey Hass, Waleska, GA

Creamy Cauliflower Pakora Soup

Not Your Mama’s Seven-Layer Bars

My husband and I often crave pakora, which are Indian fritters. I wanted to get the same flavors but use a healthier cooking technique, so I made a spiced soup using our favorite veggie. —Melody Johnson, DePere, WI

The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. If you’re baking for a smaller group, cut the recipe in half and make it in an 8x8-inch pan. —Andrea Barlow, Hot Springs, AR

TASTEOFHOME.COM FEBRUARY | MARCH 2017

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Collard Green & Pulled Pork Egg Rolls

Chicken Curry Lasagna

Prep: 30 min. • Bake: 15 min. • Makes: 12 servings

Prep: 30 min. • Cook: 40 min. + cooling • Makes: 12 servings

1 lb. collard greens 1 cup refrigerated fully cooked barbecued shredded pork 1 pkg. (8 oz.) cream cheese, softened 1 small onion, chopped

¹₄ tsp. salt ¹₈ tsp. pepper 1 pkg. (16 oz.) egg roll wrappers 2 Tbsp. butter, melted Thai sweet chili sauce

1 1 4 3 1 2

1. Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring ¹₂ in. of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible. 2. Preheat oven to 425°. Combine greens, pork, cream cheese, onion and seasonings until blended. With one corner of an egg roll wrapper facing you, place ¹₄ cup pork filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used. 3. Place egg rolls on a parchment paper-lined baking sheet; brush with melted butter. Bake until golden, 15-20 minutes. Serve with sweet chili sauce. Per serving: 227 cal., 10g fat (5g sat. fat), 34mg chol., 472mg sod., 27g carb. (4g sugars, 2g fiber), 8g pro.

4 2 2

Tbsp. canola oil onion, chopped tsp. curry powder garlic cloves, minced can (6 oz.) tomato paste cans (13.66 oz. each) coconut milk cups shredded rotisserie chicken cups part-skim ricotta cheese large eggs, beaten

¹₂ cup chopped fresh cilantro, divided 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry ¹₂ tsp. salt ¹₄ tsp. pepper 12 cooked lasagna noodles 2 cups shredded partskim mozzarella cheese

1. Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; add coconut milk and bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken. 2. Mix ricotta, eggs, ¹₄ cup cilantro, spinach and seasonings. Spread one-fourth of chicken into a greased 13x9-in. baking dish. Layer with 4 noodles, half of ricotta mixture, one-fourth chicken and ¹₂ cup of mozzarella; repeat. Top with remaining ingredients. Bake, uncovered, until bubbly, 45 minutes. Per serving: 343 cal., 17g fat (11g sat. fat), 68mg chol., 322mg sod., 28g carb. (3g sugars, 2g fiber), 20g pro.

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

Not Your Mama’s Seven-Layer Bars

Creamy Cauliflower Pakora Soup

Prep: 10 min. • Bake: 30 min. + cooling • Makes: 2 dozen

Prep: 20 min. • Cook: 20 min. • Makes: 8 servings (3 qt.)

24 cream-filled chocolate sandwich cookies ¹₂ cup butter, melted 1 cup sweetened flaked coconut 1¹₂ cups crisp brown rice cereal

1 can (13.4 oz.) dulce de leche 6 Tbsp. warm water (110° to 115°) 1¹₂ cups coarsely chopped pecans ¹₄ tsp. sea salt

1. Preheat oven to 350°. Pulse cookies in food processor until finely chopped. Combine crumbs and melted butter; press onto bottom of greased, foil-lined 13x9-in. baking pan. Spread coconut over crust; sprinkle with crisp rice cereal. 2. Combine dulce de leche and water until smooth. Pour over cereal. Sprinkle pecans over dulce de leche; press lightly. 3. Bake bars until edges are set but center is still soft, about 30 minutes. (Do not overbake.) Remove from the oven and immediately sprinkle with sea salt. Remove to wire rack to cool completely before cutting into 24 squares. Note: This recipe was tested with Nestlé La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using. Per bar: 228 cal., 14g fat (6g sat. fat), 16mg chol., 156mg sod., 24g carb. (18g sugars, 1g fiber), 2g pro.

TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

1 large head cauliflower, cut into small florets 5 medium potatoes, peeled and diced 1 large onion, diced 4 medium carrots, peeled and diced 2 celery ribs, diced 1 carton (32 oz.) vegetable stock 1 tsp. garam masala

1 1 1 1 1 1 ¹₂

tsp. garlic powder tsp. ground coriander tsp. ground turmeric tsp. ground cumin tsp. pepper tsp. salt tsp. crushed red pepper flakes Water or stock Fresh cilantro leaves Lime wedges, optional

1. In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. 2. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or stock. Top with cilantro. If desired, serve with lime wedges. Freeze option: Before adding cilantro, freeze cooled soup. To use, partially thaw in refrigerator overnight. Heat, stirring occasionally and adding water if necessary. Top with cilantro. Per serving: 135 cal., 1g fat (0 sat. fat), 0 chol., 645mg sod., 30g carb. (6g sugars, 5g fiber), 4g pro. Diabetic Exchanges: 1¹₂ starch, 1 vegetable. TASTE OF HOME CLASSICS WITH A TWIST CONTEST 2017

Field Editors Cincinnati Chili Dogs

Beer-Braised Pulled Ham

SUPER BOWL SNACKS Field Editors know the game plan for slow-cooked eats that make guests flip their lids. Just cover, cook and share.

“Before an appetizer party, my husband and I had the brain wave to put butter chicken sauce on meatballs. Our friends all thought it was genius!” —SHANNON DOBOS

78

FEBRUARY | MARCH 2017 TASTEOFHOME.COM

Beer-Braised Pulled Ham To jazz up leftover ham, I slow-cooked it with a beer sauce. Buns loaded with the ham, pickles and mustard are irresistible. —Ann Sheehy, Lawrence, MA

Prep: 10 min. • Cook: 7 hours Makes: 16 servings 2 bottles (12 oz. each) beer or nonalcoholic beer ³₄ cup German or Dijon mustard, divided ¹₂ tsp. coarsely ground pepper 1 fully cooked bone-in ham (about 4 lbs.) 4 fresh rosemary sprigs 16 pretzel hamburger buns, split Pickle slices, optional

1. In a 5-qt. slow cooker, whisk together beer, ¹₂ cup mustard and ground pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours. 2. Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with two forks. Discard the bone. Return ham to slow cooker; heat through. 3. Using tongs, place ham on pretzel buns; top with remaining mustard and, if desired, pickle slices. Freeze option: Freeze the cooled ham mixture in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary. Per serving: 378 cal., 9g fat (1g sat. fat), 50mg chol., 1246mg sod., 50g carb. (4g sugars, 2g fiber), 25g pro.

Butter Chicken Meatballs

Cincinnati Chili Dogs My in-laws are from Ohio, so we have Cincinnati chili at many of our family gatherings. I spice up the recipe with cinnamon and cocoa powder and ladle it over hot dogs. It’s perfect for game days and potlucks. —Jennifer Gilbert, Brighton, MI Prep: 20 min. • Cook: 4 hours Makes: 10 servings 1¹₂ lbs. ground beef 2 small yellow onions, chopped and divided 2 cans (15 oz. each) tomato sauce 1¹₂ tsp. baking cocoa ¹₂ tsp. ground cinnamon ¹₄ tsp. chili powder ¹₄ tsp. paprika ¹₄ tsp. garlic powder

2 Tbsp. Worcestershire sauce 1 Tbsp. cider vinegar 10 hot dogs 10 hot dog buns, split Shredded cheddar cheese 1. In a large skillet over medium heat, cook and stir ground beef, crumbling meat, until no longer pink; drain. 2. In a 3-qt. slow cooker, combine browned beef with one chopped onion; add the next eight ingredients. Cook, covered, on low for about 2 hours; add the hot dogs. Continue cooking, covered, on low until heated through, about 2 hours longer. 3. Serve on buns; top with shredded cheddar and remaining chopped onion. Per serving: 419 cal., 24g fat (9g sat. fat), 67mg chol., 1135mg sod., 29g carb. (6g sugars, 3g fiber), 23g pro.

Butter Chicken Meatballs Meatballs and butter chicken are two of my family’s favorite meals, so I decided to roll them into one. For a meal, wrap the meatballs in naan bread or serve over basmati rice with plenty of sauce. —Shannon Dobos, Calgary, AB Prep: 30 min. • Cook: 3 hours Makes: about 3 dozen 1¹₂ lbs. ground chicken or turkey 1 large egg, lightly beaten ¹₂ cup soft bread crumbs 1 tsp. garam masala ¹₂ tsp. tandoori masala seasoning ¹₂ tsp. salt ¹₄ tsp. cayenne pepper

3 Tbsp. minced fresh cilantro, divided 1 jar (14.1 oz.) butter chicken sauce Combine the first seven ingredients plus 2 Tbsp. cilantro; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place meatballs in a 3-qt. slow cooker coated with cooking spray. Pour butter sauce over meatballs. Cook, covered, on low until the meatballs are cooked through, 3-4 hours. Top with remaining cilantro. Note: Look for garam masala in the spice aisle. To make soft bread crumbs: Pulse bread slices in a food processor or blender until crumbs form. One bread slice yields ¹₂ to ³₄ cup crumbs. Per meatball: 40 cal., 2g fat (1g sat. fat), 18mg chol., 87mg sod., 1g carb. (1g sugars, 0 fiber), 3g pro. 2

TASTEOFHOME.COM FEBRUARY | MARCH 2017

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STATEMENT OF OWNERSHIP, MANAGEMENT AND CIRCULATION (Required by 39 U.S.C. 3685) 1. Publication Title: Taste of Home 2. Publication #010-444 3. Filing Date: 9/30/16 4. Issue Frequency: Bi-monthly 5. No. of Issues published annually: Six 6. Annual Subscription Price: $19.98 7. Complete mailing address of known office of publication: 1610 N. 2nd Street, Suite 102 Milwaukee, Milwaukee County, WI 53212-3906 Contact Person: Jim Woods 8. Complete mailing address of headquarters or general business office of publisher: 1610 N. 2nd Street, Suite 102 Milwaukee, Milwaukee County, WI 53212-3906 9. Full names and complete mailing addresses of publisher, editor and managing editor: Donna Lindskog & Kirsten Marchioli, 750 Third Avenue, New York, New York County, NY 10017 Catherine Cassidy, 1610 N. 2nd Street, Suite 102 Milwaukee, Milwaukee County, WI 53212-3906 Emily Betz Tyra, 1610 N. 2nd Street, Suite 102 Milwaukee, Milwaukee County, WI 53212-3906 10. Owner: RDA Enthusiast Brands, LLC 1610 N. 2nd Street, Suite 102 Milwaukee, Milwaukee County, WI 53212-3906 11. Known bondholders, mortgagees and other security holders owning or holding 1 percent or more of total bonds, mortgages or other securities: WRC Media Inc., 750 Third Avenue, New York, New York County, NY 10017 12. Not applicable 13. Publication title: Taste of Home 14. Issue date of circulation data below: September/October 2016 15. Extent and nature of circulation: Average no. copies No. copies of single each issue during issue published preceding 12 months nearest to filing date a. Total no. copies (net press run) 2,713,504 2,676,001 b. Paid circulation 1. Mailed outside-county paid subscriptions 2,031,209 1,957,947 2. Mailed in-county paid subscriptions 0 0 3. Paid distribution outside the mails, including sales through dealers and carriers, street vendors, counter sales and other paid distribution outside the USPS 52,444 58,500 4. Paid distribution by other classes of mail through the USPS 0 0 c. Total paid distribution (sum of 15b1, 2, 3 and 4) 2,083,653 2,016,447 d. Free or nominal rate distribution 1. Outside-county copies 408,841 448,054 2. In-county copies 0 0 3. Copies mailed at other classes through the USPS 0 0 4. Free or nominal rate distribution outside the mail 0 0 e. Total free or nominal rate distribution (sum of 15d1, 2, 3 and 4) 408,841 448,054 f. Total distribution (sum of 15c and e) 2,492,494 2,464,501 g. Copies not distributed 221,010 211,500 h. Total (sum of 15f and g) 2,713,504 2,676,001 i. Percent paid (15c divided by 15f times 100) 83.60% 81.82% 16. Electronic Copy Circulation a. Paid Electronic Copies 36,119 21,332 b. Total Paid Print Copies (Line15c) + Paid Electronic Copies (Line 16a) 2,119,772 2,037,779 c. Total Print Distribution (Line15f) + Paid Electronic Copies (Line 16a) 2,528,613 2,485,833 d. Percent paid (Both Print & Electronic Copies) (16b divided by 16c x100)) 83.83% 81.98% 17. This statement of ownership will be printed in the February/March 17 issue of this publication. 18. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties). Signature: Jim Woods, Vice President, Planning, Consumer Marketing

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