EASY MEALS FOR BUSY FAMILIES

CHRISTMAS
CENTRAL
Holiday Bake-a-thon
(Cookies, Cookies, Cookies!)

Plus: Jolly
Appetizers
& Merry
Main Dishes
Save room for
a slice, page 49

DECEMBER/JANUARY 2015
TASTEOFHOME.COM /SIMPLE
DON’T FEAR THE CLEANUP
P U T E A SY- O F F O N YO U R S H O P P I N G L I S T

WHEN IT COMES TO TACKLING TOUGH BAKED-ON GREASE,

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ENJOYING THE HOLIDAYS AND LESS TIME WORRYING ABOUT THE MESS.

*AT REMOVING BAKED-ON GREASE ON VERTICAL SURFACES VS. THE LEADING PRIVATE LABEL BRANDS
†AT REMOVING BAKED-ON GREASE ON HORIZONTAL SURFACES VS. THE LEADING PRIVATE LABEL BRANDS © 2014 RB
FO
EA BU
Contents

R
SY SY
M PE
EA O
LS PL
DECEMBER /
JANUARY 2015

E
Christmas
Gingerbread
LET’S FEAST
Trifle, page 50 9 DINNER IN A TWINKLING
Cheryl Tompkins Do your happy dance. You’ve got
Kingsville, MO 30 recipes ready in 30 minutes.
25 READY, SET, SIMMER
Settle in with a bowl of soup
that’s 100% satisfying.
28 FEEL-GOOD FIESTA
Healthy suppers sizzle thanks to
spiced-up meats and veggies.
33 SEASON’S STARTERS
Kick off your holiday party with
contest-winning appetizers.
42 MAKE-AHEAD MERRY
The cooking’s done early so you
can focus on your near and dear.
52 PARTY PUNCHES
Gather ’round the punch bowl
with recipes ready for a toast.
54 MINTY, FUDGY, SPICY,
NUTTY, FRUITY
Mix up cinnamon-kissed, buttery-
sweet, set-to-share cookie magic.
65 BREAKFAST AT
MIDNIGHT
Cheers to the New Year—and to
brunch favorites that double as
one big, happy midnight snack.
76 SLOW COOKER
SUPERSTARS
Six sisters serve up their best
hands-off family dishes.
86 CANDY LAND
Deck your halls with a fun garland
twist that’s tasty, too.

In Every Issue
4 On the Menu
8 From the Editor
85 Let’s Dish

ILIES
FOR BUSY FAM
EASY MEA LS

CHRISTMAS
®

on our cover
CENTRAL
The sweetest season: This year, give Santa his cookies, plus cake and candy, too. A slice of bake-ahead
a-tho n
Holiday Bake-
Cookies!)
(Cookies, Cookies,

Plus: Jolly
Appetizers
& Merry
Main Dishes Save room
for
a slice, page
49
Crushed Peppermint Cheesecake (page 49) from reader Jeannie Burkhead just might put you on the nice list for
life. Photographer: Grace Natoli Sheldon | Set Stylist: Stacey Genaw | Food Stylist: Kathryn Conrad
ARY 2015
DECEMB ER/JANU M/SIMPLE
TASTEOFHOME.CO

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 3

ON THE MENU
RECIPE INDEX

APPETIZERS & SNACKS

M
“ th o s e e t
they ’ e sliders”
ll a
to br sk you
ever y ing to
par t y
Antipasto Cups Best-Ever Stuffed Brat & Bacon Appetizer Pizza 38 Curried Crab Festive Holiday
.
38 Mushrooms 38 Spread 40 Sliders 40

Ginger Pork Gorgonzola Mini Mac & Mushroom Pomegranate Sweet & Spicy Warm Feta
Lettuce Wraps Polenta Bites Cheese Bites 40 Bundles 36 Pistachio Asian Chicken Cheese Dip
38 40 Crostini 36 Petites 36 36
BEVERAGES BREADS

Bubbly Creamy Holiday Sparkling Warm & Cozy Big-Batch Dinner Rolls 47
Champagne Peppermint Peppermint Cranberry Kiss Spiced Cider
Punch 52 Punch 52 Mocha 67 52 52
BREAKFAST & BRUNCH

is
c y, b u t t h in g
l o o k s fan crescent r
It d .
c y , s tuf fe to make
spi s a snap
i
Chorizo & Egg Croque Madame 68 French Toast Maple Cran-
Breakfast Ring Waffles 67 Apple Breakfast
69 Pizza 68
CONDIMENTS DESSERTS ON THE
COVER ON T
COVEHER

Scrambled Egg Quick Cranberry Sauce 45 Brownies a la Chocolate Christmas Crushed

Hash Brown Mode 51 Mallow Drops 58 Gingerbread Peppermint
Cups 67 Trifle 50 Cheesecake 49

ON T
COVEHER

Double Chocolate Envelopes of Ginger-Doodles Jeweled Mint Twist Molasses Cutouts Pecan Tassies
Walnut Fudge Fudge 59 61 Thumbprints Meringues 56 60 63
8 64

4 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

MAIN DISHES: Beef

Peppermint Salted Toffee Cashew Cookies 62 Winter Fruit Chipotle Dressed-Up Fiesta Beef &
Twist Kisses 57 Macaroons 64 Shredded Beef 30 Meatballs 19 Noodle Skillet
13
MAIN DISHES: Chicken

O ne ad
- a he
make stmas
Chri omin’
c
roast t up.
righ Roasted Beef Skillet BBQ Beef Spicy Lasagna Stir-Fried Steak Chicken Tacos with Avocado Salsa
Tenderloin 44 Pot Pie 22 Skillet Dinner & Veggies 14 31
23

Chunky Chicken Easy Chicken Paprikash 16 Lemon & Ravioli with Skillet Chicken Thai Chicken
Cacciatore 84 Rosemary Apple Chicken with Barbecue Linguine 18
Chicken 13 Sausage 17 Onion 15
MAIN DISHES: Meatless

Black Beans with Broiled Cheese Cheesy Chili Fries 10 Corn, Rice & Make-Ahead Spinach Manicotti 43
Bell Peppers & Stuffed Bean Burritos
Rice 15 Portobellos 18 29
MAIN DISHES: Pork

Creamy Sausage-Mushroom Rigatoni Lemon-Garlic Pork Medallions Pork Roast with Quick Sausage- Saucy Ranch
21 Pork Chops in Mustard Sauce Herb Rub 43 Stuffed Squash Pork and
11 10 16 Potatoes 84

T he b
lo g
Stuf f gers at S
slow c an ix S
cook really ro isters’
er. H
ere’s ck a
pro o
f.
Slow Cooker Southwest Skillet Spicy Tomato Super Easy Country-Style Ribs 80
Sweet-and-Sour Chops 24 Pork Chops
Pork 78 31

KEY: 30 Minutes or Less 5 Ingredients Eat Smart

Slow Cooker Freeze It DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 5
RECIPE INDEX

MAIN DISHES: Seafood MAIN DISHES: Turkey

Crunchy Oven- Ginger Salmon with Brown Rice Peppered Sole Shrimp & Feta Mexicali Casserole 29
Baked Tilapia 23 21 Skillet 12
14
SALADS
Lo a d
c a n d on th e
ie
cranb d nuts,
and, erries
oh, y
baco eah,
n.
Sausage Broccoli Simmer 22 Turkey a la King Weeknight Barbecue Spinach, Apple
with Rice 17 Cabbage Kielbasa Chicken Cobb & Pecan Salad
Skillet 20 Salad 79 45
SANDWICHES

Chicken Fajita Chickpea ’n’ Red Crispy Buffalo Family-Favorite Italian Beef Pineapple-Dijon Presto Pizza
Submarine Onion Burgers Chicken Wraps Sandwiches 77 Ham Sandwiches Patties 24
Sandwiches 20 11 19 80
SIDE DISHES

Shredded Sourdough Sweet & Smoky Pulled Pork Brussels Sprouts Cheddar & Spinach Twice-Baked
Chicken Gyros Turkey Melts Sandwiches 83 with Bacon & Potatoes 46
82 12 Garlic 47
SOUPS & STEWS

r
u r l e f tove
Yo d
ay bir
holid here.
Slow-Cooked Sweet Potato
goes Creamy Hearty Busy-Day Meatball & Pasta Soup 26
Green Beans 48 & Chipotle Vegetable Turkey Stew 81
Casserole 48 Soup 27
Look for the Eat Smart icon for recipes that are lower
EAT SMART in calories, fat and sodium. Taste of Home’s registered
dietitians based our Eat Smart guidelines on criteria set by the U.S. Department
of Agriculture, the American Heart Association and the American Diabetes
Association. Main dishes marked with the icon, for the most part, have no more
than 550 calories, 12 grams of fat and 800 mg of sodium per serving.
Pantry staples like salt, pepper, oil and water
5 INGREDIENTS aren’t included in the ingredient count.
Satisfying Slow Cooker White Bean & Volunteers from every state—and Canada—belong to the big,
Tomato Soup Cheesy Broccoli Chicken Chili happy Field Editor family! They share recipes, reviews and tips from
26 Soup 82 27 their kitchens, neighborhoods and regions.

KEY: 30 Minutes or Less 5 Ingredients Eat Smart

6 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015 Slow Cooker Freeze It
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JOIN THE FUN!
manner or appropriate place. We test Home cook Jody Augustyn of Loup City,
recipes submitted to us and reserve the
right to alter them as needed. Nebraska, shared her Cheddar & Spinach
5 Submit stories, photos or other
nonrecipe content to: SIMPLE &
Twice-Baked Potatoes, page 46. Send your
DELICIOUS, 1610 N 2ND ST STE 102, top recipes and you might be featured, too:
MILWAUKEE WI 53212-3906, or email them
to us at [email protected]. tasteofhome.com/submit.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 7

From the Editor

HOME�SWEET
HOLIDAYS
It’s the sharing season. Please spread the love, whether
it’s with food gifts, bear hugs or your time.

Chocolate and more chocolate.

That’s my kind of gift for giving, but
especially for receiving—in case I’m on
your list (hohoho). So when we tasted
the Double Chocolate Walnut Fudge
from Florence Hasty of Louisiana,
Missouri, we knew we had to share it.
It’s a perfect last-minute gift because Double Chocolate
it’s so quick and has only six ingredients. Walnut Fudge
Two of those ingredients are chocolate Anyone who’s fond of chocolate will
(semisweet and milk chocolate), making love this smooth, nutty fudge twice as
it doubly fudgy. much. I like to make several batches as
soon as the holidays roll around. It
For do-ahead comfort food to get you through the doesn’t last long at our house when
winter holidays, be sure to check out the Slow Cooker the yuletide spirit strikes!
Superstars feature starting on page 76. The focus is on six siblings —FLORENCE HASTY LOUISIANA, MO
who blog at sixsistersstuff.com.
PREP: 10 MIN. • COOK: 20 MIN. + CHILLING
If you’re a Pinterest kind of MAKES: ABOUT 2-¹�₂ POUNDS
person, we’ve got the pinniest
holiday punches for you. 1 tsp. butter
This Creamy Peppermint Punch 1 pkg. (12 oz.) semisweet
(page 52) from Linda Foreman of chocolate chips
1 can (14 oz.) sweetened
Locust Grove, Oklahoma, is a good
condensed milk, divided
choice to have ready in time for 1 cup chopped walnuts, divided
National Candy Cane Day, Dec. 26. 2 tsp. vanilla extract, divided
Go to tasteofhome.com/punch 1 pkg. (11¹�₂ oz.) milk chocolate
and get pinning. chips

1. Line a 9-in. square pan with

foil; grease foil with butter.
JEANNE AMBROSE 2. In a large heavy saucepan, melt
EDITOR semisweet chocolate with ¾ cup
milk over low heat. Remove from the
heat; stir in ½ cup walnuts and 1 tsp.
Come Cook With Us! vanilla. Spread into prepared pan.
3. In another saucepan, melt milk
Get in on the fun with online courses put together just for you chocolate with remaining milk.
by the Taste of Home team. When you’re hungry for help, simply Remove from the heat; stir in
go to tohcookingschool.com. You’ll find step-by-step demos, remaining walnuts and vanilla.
Spread over first layer. Cover and
shopping lists and even kitchen tool recommendations. Choose
refrigerate until firm. Remove from
from among five online cooking courses.
the pan and cut into 1-in. squares.
GET $5 OFF YOUR FIRST COURSE BY USING THE CODE: SIMPLE Store in an airtight container.

8 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

Dinner in a Twinkling

30 IN 30
The countdown to Christmas is here—and so are these saucy skillet dinners, comfy
casseroles and meaty suppers ready in 30 merry little minutes.

30
recipes
i
n
3
in
0s

m
ute

Weeknight
Cabbage Kielbasa
Skillet, page 20
Beverly Batty
Forest Lake, MN

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 9

less than
3ca0 0
30 IN 30

lories

EAT SMART FAST FIX

1 5 INGREDIENTS FAST FIX Cheesy Chili Fries
2
Pork Medallions in Mustard Sauce My family is all about chili fries, but the ones you find at
I like pork with apricots and wondered what other pairings restaurants aren’t always the healthiest. Here’s a better-
would work. Then I found this combo. Wows ’em every time. for-you way to satisfy the craving.
—TAHNIA FOX TRENTON, MI —RUTH WUNDER FORTUNA, CA

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

¹�₂ cup reduced-sodium chicken broth 5 cups frozen seasoned curly fries
2 Tbsp. thawed apple juice concentrate 1 Tbsp. olive oil
4¹�₂ tsp. stone-ground mustard 1 can (15 oz.) vegetarian chili with beans
1 pork tenderloin (1 lb.), cut into ¹�₂-in. slices 1 cup (4 oz.) shredded cheddar cheese
¹�₄ tsp. each salt and pepper Optional toppings: sour cream, thinly sliced green
1 Tbsp. olive oil onions and cubed avocado
2 garlic cloves, minced
1 tsp. cornstarch 1. Preheat oven to 450°. Place fries on a 15x10x1-in.
2 Tbsp. cold water baking pan; drizzle with oil and toss to coat. Bake
1 Tbsp. minced fresh parsley according to package directions.
2. Divide fries among four 2-cup baking dishes; top each
1. In a bowl, mix broth, concentrate and mustard. with chili and cheese. Bake 5-7 minutes or until cheese is
Sprinkle pork with salt and pepper. In a skillet, heat oil melted. Serve with toppings as desired.
over medium-high heat. Brown pork; remove from pan.
2. Add garlic to same pan; cook and stir 1 minute.
Add broth mixture, stirring to loosen browned bits from
top Meet your new buffet superstar. Skip the
pan. Bring to a boil. Reduce heat; simmer, uncovered, tip little serving dishes and pile chili fries on a
6-8 minutes or until liquid is reduced to about ⅓ cup. big platter instead. Serve ’em with a boatload of
3. Return pork to pan; cook, covered, over low heat 3-4 toppings, so everyone can dollop, sprinkle and
minutes or until a thermometer reads 145°. Mix cornstarch
and water until smooth; stir into pan. Bring to a boil; cook
munch to their hearts’ content.
and stir 2 minutes or until thickened. Top with parsley.
PER SERVING 193 cal., 7 g fat (2 g sat. fat), 63 mg chol.,
356 mg sodium, 6 g carb., 1 g fiber, 23 g pro.
Diabetic Exchanges: 3 lean meat, ½ starch, ½ fat.

10 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

ready in
2 0
minutes

EAT SMART FAST FIX

3 EAT SMART 5 INGREDIENTS
4
Chickpea ’n’ Red Onion Burgers Lemon-Garlic Pork Chops
Even die-hard meat eaters can’t resist these. I like to make My son likes dishes that have plenty of
them in winter when the grill’s been retired to the garage. heat and came up with this recipe during
—LILY JULOW LAWRENCEVILLE, GA his college years. The chops stay juicy and
packed with flavor. Try them on the grill if
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS it’s warm where you live.
—MOLLY SEIDEL EDGEWOOD, NM
1 large red onion, thinly sliced
¹�₄ cup fat-free red wine vinaigrette START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
2 cans (15 oz. each) chickpeas or garbanzo beans,
rinsed and drained 2 Tbsp. lemon juice
¹�₃ cup chopped walnuts 2 garlic cloves, minced
¹�₄ cup toasted wheat germ or dry bread crumbs 1 tsp. salt
¹�₄ cup packed fresh parsley sprigs 1 tsp. paprika
2 eggs ¹�₂ tsp. pepper
1 tsp. curry powder ¹�₄ tsp. cayenne pepper
¹�₂ tsp. pepper 4 boneless pork loin chops (6 oz. each)
¹�₃ cup fat-free mayonnaise
2 tsp. Dijon mustard 1. Preheat broiler. In a small bowl, mix the first six
6 sesame seed hamburger buns, split ingredients; brush over pork chops. Place in a 15x10x1-in.
6 lettuce leaves baking pan.
3 Tbsp. thinly sliced fresh basil leaves 2. Broil 4-5 in. from heat 4-5 minutes on each side
or until a thermometer reads 145°. Let stand 5 minutes
1. Preheat oven to 375°. In a small bowl, mix onion and before serving.
vinaigrette. Place chickpeas and next six ingredients in a PER SERVING 233 cal., 10 g fat (4 g sat. fat), 82 mg chol.,
food processor; process until smooth. 638 mg sodium, 2 g carb., trace fiber, 33 g pro.
2. Shape into six patties. Place on a greased baking sheet. Diabetic Exchange: 5 lean meat.
Bake 10-15 minutes or until a thermometer reads 160°.
3. Mix mayonnaise and mustard; spread over buns. Serve
patties on buns with lettuce, basil and onion mixture.
top Slice leftover chops and pop ’em in tortillas
PER SERVING 386 cal., 12 g fat (2 g sat. fat), 72 mg chol.,
tip with avocado, cheese and pico de gallo.
732 mg sodium, 54 g carb., 9 g fiber, 16 g pro.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 11

one
pan
wond er
30 IN 30

ready in
1 0
minutes
5 5 INGREDIENTS FAST FIX Shrimp & Feta Skillet
6
FAST FIX Sourdough Turkey Melts
Even if your schedule’s crazy, you have time to sizzle up I got the idea for this recipe from a dish that my friend’s feisty
these toasty, melty sandwiches. They’re one of my favorite Italian grandmother, Gemma, used to make. Each time I serve
standbys on those weekdays that just won’t stop. it, I think of her and find myself smiling.
—LEAH CARTER SAN PEDRO, CA —CELESTE EHRENBERG TOPEKA, KS

START TO FINISH: 10 MIN. • MAKES: 2 SERVINGS START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS

2 Tbsp. mayonnaise 2 cans (14¹�₂ oz. each) diced tomatoes with basil,
4 slices sourdough bread oregano and garlic, undrained
¹�₄ cup canned chopped green chilies 2 tsp. each garlic powder and dried basil
¹�₄ lb. thinly sliced deli turkey 1¹�₄ lbs. uncooked shrimp (31-40 per lb.), peeled and
¹�₄ cup shredded Colby-Monterey Jack cheese deveined
1 Tbsp. butter, softened 1 cup (4 oz.) crumbled feta cheese
Crusty whole grain bread, optional
1. Spread mayonnaise over two slices of bread.
Layer with green chilies, turkey and cheese. Top with 1. In a large skillet, combine tomatoes, garlic powder
remaining bread slices. Spread outsides of sandwiches and basil; bring to a boil. Reduce heat; simmer, uncovered,
with butter. 4-6 minutes or until slightly thickened.
2. In a large skillet, toast sandwiches over medium 2. Add shrimp; cook and stir 3-4 minutes or until shrimp
heat 1-2 minutes on each side or until golden brown and turn pink. Sprinkle feta over shrimp; serve with crusty
cheese is melted. bread if desired.

If you have it, use fresh garlic instead of garlic

powder. Simply mince and saute it in 1 Tbsp. of oil
before tossing it with the tomatoes.
—CELESTE EHRENBERG

12 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

7 8
FREEZE IT FAST FIX FAST FIX Lemon & Rosemary Chicken
Fiesta Beef & Noodle Skillet My husband isn’t the only one who can’t get enough of
Taco night and pasta night come together this saucy chicken. It’s famous in our extended family, too.
in this tangy skillet dinner. It’s cheesy, My sister even asks me to make it on her birthday.
a little bit spicy, and you can get it on the —LAUREL DALZELL MANTECA, CA
table in no time. My whole family requests
it over and over. START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
—AMBER WILLARD SLINGER, WI
4 boneless skinless chicken breast halves (4 oz. each)
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS ¹�₄ tsp. salt
¹�₄ tsp. pepper
3¹�₂ cups uncooked egg noodles 2 tsp. canola oil
1 lb. lean ground beef (90% lean) 1 shallot, finely chopped
1 small onion, chopped 1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary,
1 can (10³�₄ oz.) condensed nacho cheese soup, crushed
undiluted ¹�₂ cup reduced-sodium chicken broth
1 cup mild salsa 2 tsp. grated lemon peel
¹�₂ cup water 4¹�₂ tsp. lemon juice
1 tsp. taco seasoning ¹�₄ cup cold butter
1 cup (4 oz.) shredded Monterey Jack cheese
1. Preheat oven to 400°. Sprinkle chicken with salt and
1. Cook egg noodles according to package directions. pepper. In a large skillet, heat oil over medium heat;
Meanwhile, in a large skillet, cook beef and onion over brown chicken on both sides. Transfer to a 15x10x1-in.
medium heat 6-8 minutes or until meat is no longer pink, baking pan; reserve drippings. Bake chicken, uncovered,
breaking into crumbles; drain. Stir in condensed soup, 8-10 minutes or until a thermometer reads 165°.
salsa, water and taco seasoning. 2. Meanwhile, in same skillet, cook and stir shallot and
2. Drain noodles; stir into skillet and heat through. rosemary in drippings until tender. Stir in broth. Bring to
Sprinkle with cheese. Remove from heat. Let stand, a boil; cook until liquid is reduced by half. Reduce heat to
covered, 1-2 minutes or until cheese is melted. low; stir in lemon peel and juice. Whisk in butter, 1 Tbsp.
FREEZE OPTION Freeze cooled pasta mixture in freezer at a time, until creamy. Serve with chicken.
containers. To use, partially thaw in refrigerator overnight.
Heat through in a saucepan, stirring occasionally and
adding a little water if necessary.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 13

30 IN 30

less than
3ca0 0
lories

EAT SMART FAST FIX

9 EAT SMART FAST FIX
10
Crunchy Oven-Baked Tilapia Stir-Fried Steak & Veggies
This lean entree has a delectable crunch. At dinner, dip it in an Here’s a beefy stir-fry that’s even faster than Chinese
extra batch of fresh lime mayo to send it over the top. takeout. It’s easy, filling and a winner every time.
—LESLIE PALMER SWAMPSCOTT, MA —VICKY PRIESTLEY ALUM CREEK, WV

START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS

4 tilapia fillets (6 oz. each) 1¹�₂ cups uncooked instant brown rice
¹�₄ tsp. grated lime peel 1 Tbsp. cornstarch
1 Tbsp. lime juice ¹�₂ cup cold water
1 Tbsp. reduced-fat mayonnaise ¹�₄ cup reduced-sodium soy sauce
¹�₂ tsp. salt 1 Tbsp. brown sugar
¹�₄ tsp. onion powder ³�₄ tsp. ground ginger
¹�₄ tsp. pepper ¹�₂ tsp. chili powder
¹�₂ cup panko (Japanese) bread crumbs ¹�₄ tsp. each garlic powder and pepper
Cooking spray 2 Tbsp. canola oil, divided
2 Tbsp. minced fresh cilantro or parsley 1 lb. beef top sirloin steak, cut into ¹�₂-in. cubes
1 pkg. (16 oz.) frozen stir-fry vegetable blend, thawed
1. Preheat oven to 425°. Place fillets on a baking sheet
coated with cooking spray. In a small bowl, mix lime peel, 1. Cook rice according to package directions.
lime juice, mayonnaise, salt, onion powder and pepper. Meanwhile, in a small bowl, mix cornstarch, water, soy
Spread mayonnaise mixture over fish. Sprinkle with sauce, brown sugar and seasonings until smooth.
bread crumbs; spritz with cooking spray. 2. In a large nonstick skillet coated with cooking spray,
2. Bake 15-20 minutes or until fish just begins to flake heat 1 Tbsp. oil over medium-high heat. Add beef; stir-fry
easily with a fork. Sprinkle with cilantro. until no longer pink. Remove from pan. Stir-fry
PER SERVING 186 cal., 3 g fat (1 g sat. fat), 84 mg chol., vegetables in remaining oil until crisp-tender.
401 mg sodium, 6 g carb., trace fiber, 33 g pro. 3. Stir cornstarch mixture and add to pan. Bring to a
Diabetic Exchanges: 5 lean meat, ½ starch. boil; cook and stir 1-2 minutes or until sauce is thickened.
Return beef to pan; heat through. Serve with rice.
PER SERVING 304 cal., 8 g fat (2 g sat. fat), 42 mg chol.,
470 mg sodium, 37 g carb., 3 g fiber, 19 g pro. Diabetic
Exchanges: 2 lean meat, 2 vegetable, 1½ starch, 1 fat.

14 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

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5 INGREDIENTS FAST FIX

11 EAT SMART FAST FIX
12
Skillet Chicken with Barbecue Onion Black Beans with Bell Peppers & Rice
Everybody loves barbecued chicken, but it can get a little My entire family falls hard for this
messy. This company-ready recipe lets you have all that flavor vegetarian dish every time I make it.
without worrying about extra napkins. It’s quick, pretty and has an awesome kick.
—EVELYN CLEARE MIAMI, FL If you ask my kids, the more cheese we
sprinkle on top, the better.
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS —STEPHANIE LAMBERT MOSELEY, VA

4 boneless skinless chicken breast halves (4 oz. each) START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
¹�₄ tsp. salt
¹�₈ tsp. pepper 1 Tbsp. olive oil
1 Tbsp. canola oil 1 each medium sweet yellow, orange and red pepper,
1 medium sweet onion, cut into 1-in. pieces chopped
1 small sweet red pepper, cut into 1-in. pieces 1 large onion, chopped
²�₃ cup honey barbecue sauce 2 garlic cloves, minced
2 cans (15 oz. each) black beans, rinsed and drained
1. Sprinkle chicken with salt and pepper. In a large 1 pkg. (8.8 oz.) ready-to-serve brown rice
skillet, heat oil over medium heat. Add chicken; 1¹�₂ tsp. ground cumin
cook 6-8 minutes on each side or until a thermometer ¹�₂ tsp. dried oregano
reads 165°. Remove and keep warm. 1¹�₂ cups (6 oz.) shredded Mexican cheese blend, divided
2. Add onion and red pepper to same pan; cook and stir 3 Tbsp. minced fresh cilantro
5-6 minutes or until tender. Add barbecue sauce; heat
through. Serve with chicken. 1. In a large skillet, heat oil over medium-high heat.
Add peppers, onion and garlic; cook and stir 6-8 minutes
or until tender. Add next four ingredients; heat through.
top Take the hand-held route and make 2. Stir in 1 cup cheese; sprinkle with remaining cheese.
tip sandwiches instead. Load up four ciabatta Remove from heat. Let stand, covered, 5 minutes.
rolls with the chicken, then top with the warm and Sprinkle with cilantro.
PER SERVING 347 cal., 12 g fat (6 g sat. fat), 25 mg chol.,
saucy veggies. Throw on a slice of Monterey Jack 477 mg sodium, 40 g carb., 8 g fiber, 15 g pro.
cheese to seal the deal. Diabetic Exchanges: 2½ starch, 2 lean meat, 1 fat.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 15

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13 5 INGREDIENTS FAST FIX

14
FAST FIX Easy Chicken Paprikash
My husband studied Hungarian while he was in the Army. Quick Sausage-Stuffed Squash
I made this for him when he started, and we still love it today. A spin in your trusty microwave and this stuffed acorn squash
We change it up sometimes and serve it over rice. is almost ready to go. For a sweet-and-savory twist, use
—SUSAN WILDMAN HASLETT, MI maple-flavored sausage.
—MARY MAGNER CEDAR RAPIDS, IA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
4 cups uncooked egg noodles
³�₄ lb. boneless skinless chicken breasts, cubed 2 medium acorn squash
2 medium onions, finely chopped 1 lb. bulk pork sausage
¹�₂ tsp. salt 1 small onion, finely chopped
¹�₄ tsp. pepper 1 celery rib, finely chopped
2 large tomatoes, seeded and chopped ¹�₃ cup sour cream
3 tsp. paprika Freshly ground pepper
1 cup (8 oz.) sour cream
Sliced green onions, optional 1. Cut squash lengthwise in half; remove and discard
seeds. Cut a thin, short slice from bottom of each squash
1. Cook egg noodles according to package directions. half to allow them to sit flat. Place squash in a microwave-
Meanwhile, place a large nonstick skillet coated with safe dish, long cut side down. Microwave, covered, on high
cooking spray over medium heat. Add chicken, onions, 10-12 minutes or until tender.
salt and pepper; cook and stir 4-5 minutes or until 2. Meanwhile, in a large skillet, cook sausage, onion and
chicken is no longer pink. celery over medium heat 6-8 minutes or until sausage
2. Add tomatoes and paprika. Cook, covered, 5-7 minutes is no longer pink and vegetables are tender, breaking up
or until tomatoes are tender, stirring occasionally. Stir in sausage into crumbles. Remove pan from heat; drain.
sour cream; heat through (do not allow to boil). Drain Stir in sour cream.
noodles; serve with chicken mixture. If desired, sprinkle 3. Turn squash over. Spoon sausage mixture into hollow
with green onions. centers of squash. Microwave, covered, 1-2 minutes or
until heated through. Sprinkle with pepper.
top Swap the chicken breasts for pork chops NOTE This recipe was tested in a 1,100-watt microwave.

tip or ground turkey in this saucy supper.

16 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

5 INGREDIENTS FAST FIX
15 EAT SMART FAST FIX
16
Ravioli with Apple Chicken Sausage Turkey a la King with Rice
I’d been working on the perfect sauce for When I have leftover turkey, I skip the classic casserole and
squash ravioli, and my experiments led me go right to this quick recipe. Serve it over rice, noodles,
to this one. I shared the recipe with my biscuits or toast—whatever you have on hand.
daughter, and now she makes this easy —PAT LEMKE BRANDON, WI
meal for her family, too.
—MARY BRODEUR MILLBURY, MA START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS 2 Tbsp. butter

1³�₄ cups sliced fresh mushrooms
1 pkg. (18 oz.) frozen butternut squash ravioli 1 celery rib, chopped
2 pkg. (10 oz. each) frozen creamed spinach ¹�₄ cup chopped onion
1 Tbsp. olive oil ¹�₄ cup chopped green pepper
1 pkg. (12 oz.) fully cooked apple chicken sausage links ¹�₄ cup all-purpose flour
or flavor of your choice, cut into ¹�₂-in. slices 1 cup reduced-sodium chicken broth
1 tsp. maple syrup 1 cup fat-free milk
¹�₄ tsp. pumpkin pie spice 2 cups cubed cooked turkey breast
1 cup frozen peas
1. Cook ravioli according to package directions. Prepare ¹�₂ tsp. salt
spinach according to package directions. Meanwhile, in a 2 cups hot cooked rice
large skillet, heat oil over medium heat. Add sausage; cook
and stir 2-4 minutes or until browned. 1. In a large nonstick skillet, heat butter over medium-
2. Drain ravioli. Add ravioli, spinach, maple syrup and high heat. Add mushrooms, celery, onion and pepper;
pie spice to sausage; heat through. cook and stir until tender.
2. In a small bowl, mix flour and broth until smooth; stir
into vegetable mixture. Stir in milk. Bring to a boil; cook
top If you want to use bulk sausage, go for and stir 1-2 minutes or until thickened. Add turkey, peas
tip it. Cook and stir 5-7 minutes until it’s no and salt; heat through. Serve with rice.
PER SERVING 350 cal., 7 g fat (4 g sat. fat), 76 mg chol.,
longer pink, breaking it up into crumbles. Drain the
594 mg sodium, 40 g carb., 3 g fiber, 30 g pro.
sausage, then toss in with the other ingredients. Diabetic Exchanges: 3 lean meat, 2 starch, 1½ fat,
1 vegetable.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 17

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17 18
EAT SMART FAST FIX Thai Chicken Linguine FAST FIX Broiled Cheese Stuffed Portobellos
When I have lots of people to feed, I double this Thai-inspired My vegetarian friends love coming over for these cheesy
recipe. Everybody always digs right in. loaded mushroom caps. For a happy twist, use button
—TERI RUMBLE JENSEN BEACH, FL mushrooms and serve them as an appetizer.
—JENNIFER BENDER BALDWIN, GA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
8 oz. uncooked whole wheat linguine
¹�₃ cup reduced-sodium soy sauce 6 large portobello mushrooms (4 to 4¹�₂ in.),
¹�₄ cup lime juice stems removed
3 Tbsp. brown sugar ²�₃ cup Italian salad dressing
2 Tbsp. rice vinegar 1 pkg. (10 oz.) frozen chopped spinach, thawed and
1 Tbsp. Thai chili sauce squeezed dry
2 Tbsp. peanut oil, divided 1 pkg. (8 oz.) cream cheese, softened
1 lb. boneless skinless chicken breasts, cubed ¹�₄ cup grated Parmesan cheese
1 cup fresh snow peas 3 garlic cloves, minced
1 medium sweet red pepper, julienned ¹�₈ tsp. salt
4 garlic cloves, minced ¹�₈ tsp. pepper
2 eggs, beaten 6 slices part-skim mozzarella cheese
¹�₃ cup chopped unsalted peanuts
1. Preheat broiler. In a large resealable plastic bag,
1. Cook linguine according to package directions. Mix combine mushrooms and salad dressing. Seal bag and
soy sauce, lime juice, brown sugar, vinegar and chili sauce. turn to coat. Let stand 15 minutes. Meanwhile, in a
2. In a skillet, heat 1 Tbsp. oil over medium-high heat. large bowl, combine spinach, cream cheese, Parmesan
Add chicken; stir-fry 5-7 minutes or until no longer pink. cheese, garlic, salt and pepper.
Remove from pan. Stir-fry peas and pepper in remaining 2. Drain mushrooms, discarding salad dressing.
oil until crisp-tender. Add garlic; cook 1 minute longer. Place mushrooms in a foil-lined 15x10x1-in. baking
Add eggs; cook and stir until set. pan. Broil 3-4 in. from heat 2-3 minutes on each side
3. Drain linguine; add to vegetable mixture. Stir soy or until tender. Fill with spinach mixture; top with
sauce mixture and add to pan. Bring to a boil. Add mozzarella cheese. Broil 2-4 minutes longer or until
chicken; heat through. Sprinkle with peanuts. cheese is melted.
PER SERVING 377 cal., 13 g fat (2 g sat. fat), 104 mg chol.,
697 mg sodium, 44 g carb., 5 g fiber, 25 g pro.

18 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

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FAST FIX Crispy Buffalo Chicken Wraps FAST FIX Dressed-Up Meatballs
I’m big on wraps, even when I go out to eat. Frozen meatballs and a jar of sweet-and-sour sauce make this
As a busy stay-at-home mom, I flip to this microwave meal a last-minute lifesaver.
family favorite a lot. It’s so good with chips —IVY ERESMAS DADE CITY, FL
and salsa on the side.
—CHRISTINA ADDISON BLANCHESTER, OH START TO FINISH: 20 MIN. • MAKES: 8 SERVINGS

2 lbs. frozen fully cooked home-style meatballs, thawed

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS 2 medium carrots, julienned
1 small onion, halved and sliced
1 pkg. (12 oz.) frozen popcorn chicken 1 small green pepper, julienned
1 pkg. (8 oz.) shredded lettuce 1 garlic clove, minced
2 medium tomatoes, finely chopped 1 jar (10 oz.) sweet-and-sour sauce
1 cup (4 oz.) shredded cheddar cheese 4¹�₂ tsp. soy sauce
¹�₃ cup Buffalo wing sauce Hot cooked rice
4 flour tortillas (10 in.), warmed
Ranch or chipotle ranch salad dressing, optional 1. Place meatballs in a 3-qt. microwave-safe dish; top
with carrots, onion, green pepper and garlic. In a small
1. Cook chicken according to package directions; bowl, mix sweet-and-sour sauce and soy sauce; pour
coarsely chop. In a bowl, mix chicken, lettuce, tomatoes over meatballs.
and cheese. Drizzle with wing sauce; toss to coat. 2. Microwave, covered, on high for 6-8 minutes or until
2. Spoon 1½ cups chicken mixture down center of each vegetables are tender and meatballs are heated through,
tortilla. Fold bottom of tortilla over filling; fold both sides stirring twice. Serve with rice.
to close. Serve immediately with salad dressing if desired. NOTE This recipe was tested in a 1,100-watt microwave.

With a toddler in tow, weeknight dinners can be

pretty hectic. These wraps come together so fast, we
can eat as soon as my husband steps in the door.
—CHRISTINA ADDISON

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 19

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FAST FIX
21 FAST FIX
22
Chicken Fajita Submarine Sandwiches Weeknight Cabbage Kielbasa Skillet
These subs have enough zing for spice lovers but aren’t too I like the challenge of cooking lighter meals that pack big
hot for people who like things on the mild side. Stack ’em up flavor. This one fits the bill. My son rated it a 10 out of 10!
for a brown bag lunch or a fast weeknight meal. —BEVERLY BATTY FOREST LAKE, MN
—JEN HALEY SIDNEY, NY
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1¹�₂ tsp. cornstarch
1 Tbsp. chili powder ¹�₄ cup cider vinegar
1¹�₂ tsp. ground cumin 1 Tbsp. honey
¹�₂ tsp. ground oregano 1 tsp. Dijon mustard
¹�₄ tsp. salt ¹�₄ tsp. each salt and pepper
¹�₄ tsp. garlic powder 1 Tbsp. canola oil
Dash cayenne pepper 1 pkg. (14 oz.) smoked turkey kielbasa, sliced
1 Tbsp. canola oil 2 medium red potatoes (about 8 oz.), cut into ¹�₂-in. cubes
1 lb. boneless skinless chicken breasts, cut into ¹�₂ cup sliced sweet onion
³�₄-in. cubes ¹�₂ cup chopped sweet red pepper
1 medium sweet red pepper, cut into strips 4 bacon strips, cooked and crumbled
1 medium onion, halved and sliced ¹�₂ cup water
¹�₂ cup water 1 tsp. beef bouillon granules
1 loaf (1 lb.) French bread, halved lengthwise 1 pkg. (14 oz.) coleslaw mix
¹�₃ cup mayonnaise
6 slices pepper jack cheese 1. In a bowl, whisk the first six ingredients until smooth.
In a skillet, heat oil over medium-high heat. Add kielbasa,
1. In a bowl, mix the first six ingredients. In a skillet, potatoes, onion, red pepper and bacon; cook and stir
heat oil over medium heat. Add chicken, pepper and 3-5 minutes or until kielbasa is lightly browned.
onion; cook and stir 10-12 minutes or until no longer pink 2. Add water and bouillon; bring to a boil. Reduce heat;
and vegetables are tender. Stir in water and seasoning simmer, covered, 6-8 minutes or until potatoes are almost
mixture; cook and stir until thickened, about 10 minutes. tender. Add coleslaw; cook, covered, 4-6 minutes longer or
2. Spread mayonnaise over cut sides of bread. Layer with until tender, stirring occasionally. Stir cornstarch mixture
cheese and chicken mixture. Replace tops. Cut crosswise and add to pan. Bring to a boil; cook and stir 1-2 minutes
into six pieces. or until sauce is thickened.

20 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

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FAST FIX EAT SMART FAST FIX Peppered Sole
Creamy Sausage-Mushroom Rigatoni Here’s the only way my daughter will eat fish. To top it off, it’s
When visiting Rome, we enjoyed an amazing dinner at a place good for her. Happy mom, happy girl.
near the Pantheon. It lasted three hours! The restaurant is —JEANNETTE BAYE AGASSIZ, BC
now gone, but we get to relive that fabulous evening every
time we have this tasty little dish. START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
—BARBARA ROOZROKH BROOKFIELD, WI
2 Tbsp. butter
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS 2 cups sliced fresh mushrooms
2 garlic cloves, minced
1 pkg. (16 oz.) rigatoni 4 sole fillets (4 oz. each)
1 lb. bulk Italian sausage ¹�₄ tsp. paprika
2 tsp. butter ¹�₄ tsp. lemon-pepper seasoning
1 lb. sliced fresh mushrooms ¹�₈ tsp. cayenne pepper
2 garlic cloves, minced 1 medium tomato, chopped
¹�₂ tsp. salt 2 green onions, thinly sliced
¹�₄ tsp. pepper
2 cups heavy whipping cream 1. In a large skillet, heat butter over medium-high heat.
Minced fresh parsley, optional Add mushrooms; cook and stir until tender. Add garlic;
cook 1 minute longer. Place fillets over mushrooms.
1. Cook rigatoni according to package directions. Sprinkle with paprika, lemon-pepper and cayenne.
2. Meanwhile, in a skillet, cook sausage over medium 2. Cook, covered, over medium heat 5-10 minutes or
heat 4-6 minutes or until no longer pink, breaking into until fish just begins to flake easily with a fork. Sprinkle
crumbles; drain and remove sausage from pan. with tomato and green onions.
3. In same skillet, heat butter over medium heat. PER SERVING 174 cal., 7 g fat (4 g sat. fat), 69 mg chol.,
Add mushrooms, garlic, salt and pepper; cook, covered, 166 mg sodium, 4 g carb., 1 g fiber, 23 g pro.
4 minutes, stirring occasionally. Uncover; cook and stir Diabetic Exchanges: 3 lean meat, 1½ fat, 1 vegetable.
2-3 minutes or until mushrooms are tender and liquid
is evaporated.
4. Stir in cream; bring to a boil. Reduce heat; cook, top Even if the fish counter’s out of sole, you’re
uncovered, 8-10 minutes or until slightly thickened. tip still in luck. Ask for another mild fish such
Return sausage to skillet; heat through. Drain pasta; as flounder, cod, haddock or pollock.
serve with sauce. If desired, sprinkle with parsley.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 21

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25 26
FAST FIX Skillet BBQ Beef Pot Pie EAT SMART FAST FIX
This is the ultimate comfort dish for chilly weeknights. Sausage Broccoli Simmer
It really comes in handy at this time of year, when we often A dinner you can make in one skillet is always a good thing.
have leftover stuffing on hand. This quickie is filled with easy-to-find ingredients and it’s
—PRISCILLA YEE CONCORD, CA done before you know it. Dish it up and dig in.
—LISA MONTGOMERY ELMIRA, ON
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 lb. lean ground beef (90% lean)
¹�₃ cup thinly sliced green onions, divided 2 cups uncooked spiral pasta
2 cups frozen mixed vegetables, thawed 1 lb. Italian turkey sausage links, cut into ¹�₄-in. slices
¹�₂ cup salsa 1 medium bunch broccoli, cut into florets
¹�₂ cup barbecue sauce ¹�₂ cup sliced red onion
3 cups cooked cornbread stuffing (one 6-oz. pkg.) 1 can (14¹�₂ oz.) no-salt-added diced tomatoes,
¹�₂ cup shredded cheddar cheese undrained
¹�₄ cup chopped sweet red pepper 1 Tbsp. minced fresh basil or 1 tsp. dried basil
1 Tbsp. minced fresh parsley or 1 tsp. dried parsley
1. In a large skillet, cook beef and ¼ cup green onions flakes
over medium heat 6-8 minutes or until beef is no longer 1 tsp. sugar
pink, breaking into crumbles; drain. Stir in mixed
vegetables, salsa and barbecue sauce; cook, covered, over 1. Cook pasta according to package directions.
medium-low heat 4-5 minutes or until heated through. Meanwhile, in a skillet, cook and stir sausage, broccoli
2. Layer stuffing over beef; sprinkle with cheese, red and onion 5-6 minutes or until broccoli is crisp-tender.
pepper and remaining green onion. Cook, covered, 2. Add diced tomatoes, basil, parsley and sugar. Bring to
3-5 minutes longer or until heated through and cheese a boil. Reduce heat; simmer, covered, 8-10 minutes or
is melted. until broccoli is tender. Drain pasta; add to skillet and
heat through.
top Leftover stuffing is only the beginning. PER SERVING 384 cal., 12 g fat (2 g sat. fat), 68 mg chol.,
760 mg sodium, 44 g carb., 8 g fiber, 28 g pro.
tip If you have extra green beans, corn or Diabetic Exchanges: 3 medium-fat meat, 2 starch,
carrots, stir them into the skillet in place of the 2 vegetable.
frozen mixed vegetables.

22 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

5 INGREDIENTS
27 28
EAT SMART FAST FIX Spicy Lasagna Skillet Dinner
Ginger Salmon with Brown Rice I thank my lucky stars for this recipe when I’m in a rush to get
It’s hard to believe this recipe has only a dinner on the table. Team it with a crisp salad and garlic Texas
few ingredients. The dressing does double toast for a new favorite at home or a neighborhood potluck.
duty as a glaze for the salmon and a flavor —DONNA BOOTH TOMAHAWK, KY
booster for the rice. Serve it with steamed
veggies and dinner’s done. START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
—NAYLET LAROCHELLE MIAMI, FL
1 pkg. (6.4 oz.) lasagna dinner mix
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS 1 lb. lean ground beef (90% lean)
1 medium green pepper, chopped
4 salmon fillets (6 oz. each) 1 large onion, chopped
10 Tbsp. reduced-fat sesame ginger salad dressing, divided 1 garlic clove, minced
¹�₃ cup shredded carrot 1 jar (14 oz.) meatless spaghetti sauce
4 green onions, chopped, divided ¹�₂ cup chunky salsa
1¹�₂ cups each instant brown rice and water 1 tsp. each garlic powder and Italian seasoning
¹�₂ tsp. each dried thyme and ground cumin
1. Preheat oven to 400°. Place fillets on a foil-lined ¹�₄ tsp. each salt and crushed red pepper flakes
baking sheet; brush with 3 Tbsp. salad dressing. Bake, 1 cup (4 oz.) shredded mozzarella and provolone
uncovered, 10-12 minutes or until fish just begins to flake cheese blend
easily with a fork. Brush with 2 Tbsp. salad dressing.
2. Meanwhile, place a large nonstick skillet coated with 1. Fill a large saucepan three-fourths full with water;
cooking spray over medium heat. Add carrot and half bring to a boil. Add pasta from lasagna dinner; cook,
of the green onion; cook and stir 2-3 minutes or until uncovered, 10-12 minutes or until tender. Meanwhile, in
crisp-tender. Add rice and water; bring to a boil. Reduce a large skillet, cook beef, green pepper, onion and garlic
heat; simmer, covered, 5 minutes. over medium heat 6-8 minutes or until beef is no longer
3. Remove from heat; stir in remaining salad dressing. pink and vegetables are tender; drain.
Cover 5 minutes or until rice is tender. Serve with salmon. 2. Stir in spaghetti sauce, salsa, seasonings and contents
Sprinkle with remaining green onions. of seasoning packet from lasagna dinner. Bring to a boil.
PER SERVING 446 cal., 19 g fat (3 g sat. fat), 85 mg chol., Reduce heat; simmer, uncovered, 5 minutes. Remove
605 mg sodium, 34 g carb., 2 g fiber, 32 g pro. from heat.
Diabetic Exchanges: 5 lean meat, 2 starch, 2 fat. 3. Drain pasta. Stir into tomato mixture. Sprinkle with
cheese; let stand, covered, until cheese is melted.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 23

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EAT SMART FAST FIX Presto Pizza Patties FAST FIX Southwest Skillet Chops
Here’s my lighter spin on pizza burgers. They’re my busy-day These easy pork chops are one of my
secret weapon because I can make the patties ahead of time. go-to meals because I usually have all the
—BARBARA SCHINDLER NAPOLEON, OH ingredients in my kitchen. Nobody who’s
tried this relish can get enough. Double it
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS so you can load it on.
—LINDA CIFUENTES MAHOMET, IL
1 can (8 oz.) pizza sauce, divided
¹�₂ cup seasoned bread crumbs START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
¹�₂ cup finely chopped green pepper
¹�₄ cup finely chopped onion 4 boneless pork loin chops (6 oz. each)
2 egg whites ³�₄ tsp. salt
1 garlic clove, minced ¹�₄ tsp. pepper
1 lb. lean ground beef (90% lean) 2 Tbsp. butter, divided
6 slices Italian bread (¹�₂ in. thick) 1 Tbsp. olive oil
2 tsp. olive oil ¹�₂ small red onion, sliced
1¹�₂ tsp. Italian seasoning 1 jalapeno pepper, seeded and finely chopped
¹�₂ cup shredded part-skim mozzarella cheese ¹�₂ cup frozen corn, thawed
3 Tbsp. lime juice
1. In a large bowl, combine ⅓ cup pizza sauce, bread ¹�₄ cup sliced green olives with pimientos or ripe olives,
crumbs, pepper, onion, egg whites and garlic. Add beef; optional
mix lightly but thoroughly. Shape into six oval patties.
2. In a nonstick skillet, cook patties over medium heat 1. Sprinkle pork chops with salt and pepper. In a large
4-5 minutes per side or until a thermometer reads 160°. skillet, heat 1 Tbsp. butter and oil over medium-high heat.
3. Meanwhile, place bread on an ungreased baking sheet. Brown pork chops on both sides. Remove from pan.
Brush tops with oil; sprinkle with Italian seasoning. 2. In same skillet, heat remaining butter. Add onion
Broil 3-4 in. from heat 1-2 minutes or until golden brown. and jalapeno; cook and stir 2-3 minutes or until tender.
4. Place remaining pizza sauce in a microwave-safe Return chops to skillet. Add corn, lime juice and, if
bowl. Microwave, covered, on high for 10-20 seconds. desired, olives; cook, covered, 4-6 minutes or until a
Place patties on toast; top with sauce and cheese. thermometer inserted in pork reads 145°. Let stand
PER SERVING 299 cal., 11 g fat (4 g sat. fat), 53 mg chol., 5 minutes before serving.
527 mg sodium, 26 g carb., 2 g fiber, 23 g pro. NOTE Wear disposable gloves when cutting hot peppers;
Diabetic Exchanges: 3 lean meat, 1½ starch. the oils can burn skin. Avoid touching your face. �

24 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

SOUP’S ON
Ready, Set, Simmer
Grab a board game and settle in for a cozy supper. These super-fast soups are just
what chilly nights call for, so go ahead and ladle yourself a happy helping.

Th i
soup s h a l f- ho
’s ur
s c r a t m a d e f ro
the m ch (even m
ea tb
alls)
.

SEE
RECIPE
page
26
Meatball
& Pasta Soup

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 25

FREEZE IT FAST FIX
Meatball & Pasta Soup
With this soup, my
SOUP’S ON

son eats his spinach

e
e d c hee s o and actually likes it!
p a gril l
o c u bes t The homemade
Ch o t .
n d w ich in ur bowl ns. meatballs make it
sa in y o o u to
f loa t h e e s y c r extra awesome.
. . .c Serve with crusty bread for dipping.
M mm —LAURA GREENBERG LAKE BALBOA, CA

START TO FINISH: 30 MIN.

MAKES: 8 SERVINGS (3 QT.)

8 cups vegetable stock

1 garlic clove, minced
1 tsp. salt, divided
1 egg
¹�₂ cup dry bread crumbs
¹�₄ cup 2% milk
2 Tbsp. ketchup
2 tsp. Worcestershire sauce
1 tsp. onion powder
¹�₂ tsp. pepper
1 lb. lean ground beef (90% lean)
Satisfying 4 medium carrots, chopped
Tomato Soup 1 cup uncooked orzo pasta
1 pkg. (6 oz.) fresh baby spinach

1. In a 6-qt. stockpot, bring stock,

garlic and ¾ tsp. salt to a boil.
Meanwhile, in a large bowl, mix egg,
bread crumbs, milk, ketchup,
Worcestershire sauce, onion powder,
pepper and remaining salt. Add beef;
mix lightly but thoroughly. Shape
into 1-in. balls.
EAT SMART FAST FIX 1. In a large saucepan, heat oil over 2. Add carrots, orzo pasta and
Satisfying Tomato Soup medium-high heat. Add onion and meatballs to boiling stock. Reduce
I had a huge craving for tomato soup celery; cook and stir 2-4 minutes or heat; simmer soup, uncovered,
and ended up inventing my own recipe. until tender. Add diced tomatoes, 10-12 minutes or until meatballs are
My sister Joan loves this soup chunky water, brown sugar and seasonings. cooked through and pasta is tender,
style, so she skips the blending step. Bring to a boil. Reduce heat; simmer, stirring occasionally. Stir in spinach
Make it any way you like. uncovered, 10 minutes to allow until wilted.
—MARIAN BROWN MISSISSAUGA, ON flavors to blend. FREEZE OPTION Freeze cooled soup in
2. Puree soup using an immersion freezer containers. To use, partially
START TO FINISH: 30 MIN. blender. Or cool soup slightly and thaw in refrigerator overnight.
MAKES: 4 SERVINGS puree in batches in a blender; return Heat through in a saucepan, stirring
to pan and heat through. occasionally and adding a little water
2 tsp. canola oil FREEZE OPTION Freeze cooled tomato if necessary.
¹�₄ cup finely chopped onion soup in freezer containers. To use,
¹�₄ cup finely chopped celery partially thaw in refrigerator
2 cans (14¹�₂ oz. each) diced overnight. Heat through in a large top Take your meatballs
tomatoes, undrained saucepan, stirring occasionally and tip to the lighter side: Use
1¹�₂ cups water adding a little water if necessary. ground chicken or ground
2 tsp. brown sugar PER SERVING 76 cal., 2 g fat (trace sat.
¹�₂ tsp. salt fat), 0 chol., 627 mg sodium, 13 g carb.,
turkey in place of beef. This
¹�₂ tsp. dried basil 4 g fiber, 2 g pro. soup’s broth will keep them
¹�₄ tsp. dried oregano Diabetic Exchanges: 2 vegetable, tender and juicy.
¹�₄ tsp. coarsely ground pepper ½ fat.

26 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

Creamy Vegetable ¹�₄ tsp. white pepper
Turkey Soup ¹�₄ tsp. pepper
I’ve been making this creamy soup 10 cups chicken broth
a lot lately. We have so much fun with 3 cups uncooked wagon wheel
different pasta shapes, but wagon pasta or other large shaped pasta
wheels are one of our top picks. 2 cups cubed cooked turkey
—NANCY BEYER HAYDEN LAKE, ID 1 cup half-and-half cream

PREP: 20 MIN. • COOK: 15 MIN. 1. In a 6-qt. stockpot, heat butter

MAKES: 8 SERVINGS (3 QT.) over medium-high heat. Add White Bean
mushrooms, carrots, onion and & Chicken Chili
6 Tbsp. butter, cubed celery; cook and stir 8-10 minutes
¹�₂ lb. sliced fresh mushrooms or until tender. Stir in flour and
5 medium carrots, chopped seasonings until blended; gradually EAT SMART 5 INGREDIENTS
1 large onion, chopped stir in broth. White Bean &
3 celery ribs, sliced 2. Bring to a boil. Stir in pasta. Chicken Chili
¹�₄ cup all-purpose flour Reduce heat; simmer, uncovered, I used bits and pieces
1 tsp. salt 8-10 minutes or until pasta is tender. from three different
1 tsp. each dried thyme, savory Stir in turkey and cream; heat recipes to come up
and parsley flakes through (do not boil). with my own version
of white chicken chili.
Everyone from my
2-year-old grandson to my 83-year-old
mother is a fan. It’s even placed in a
Creamy Vegetable couple of recipe contests.
Turkey Soup
—JULIE WHITE YACOLT, WA

START TO FINISH: 20 MIN.

MAKES: 6 SERVINGS

3 cans (15 oz. each) white kidney

or cannellini beans
3 tsp. chicken bouillon granules
3 tsp. ground cumin
2 cups water
3 cups cubed cooked chicken
or turkey
Minced fresh cilantro, optional

1. Rinse and drain 1 can of beans.

Place in a large saucepan; mash
slightly. Rinse and drain remaining
cans of beans; add to mashed beans.
Stir in bouillon, cumin and water;
bring to a boil. Reduce heat; simmer,
uncovered, 2-3 minutes to allow
flavors to blend, stirring occasionally.
2. Stir in chicken; heat through.
If desired, sprinkle with cilantro.
FREEZE OPTION Freeze cooled chili in
freezer containers. To use, partially
Fe thaw in refrigerator overnight.
with el snow- d Heat through in a saucepan, stirring
w a
snow intr y sha y snug occasionally and adding a little water
reind flakes, pes. Fin if necessary.
eer a p d
nd m e n g u i n s , PER SERVING 304 cal., 6 g fat (1 g sat.
pa s t o
a ais re in the fat), 63 mg chol., 747 mg sodium,
le .
30 g carb., 9 g fiber, 29 g pro.
Diabetic Exchanges: 3 lean meat,
2 starch. �

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 27

GOOD FOR YOU

Mexicali
Casserole

Rice and
beans complete
each other: Together
they form a whole
protein, which
contains all of the
amino acids your
body needs.

Feel-Good
Fiesta
It’s time to set the night to sizzle, and tacos
are only the beginning. Health-savvy
home cooks send you to the Southwest
for recipes stuffed with hearty meats, fresh
veggies and just the right spices—all from
our brand-new family cookbook.

28 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

EAT SMART FAST FIX
Corn, Rice & Bean Burritos
No one misses the meat in these quick
veggie burritos. Want a little extra kick?
Add more chili powder to the filling or
stir some into the yogurt.
—SHARON BICKETT CHESTER, SC

START TO FINISH: 30 MIN. Corn, Rice &

Bean Burritos
MAKES: 8 SERVINGS

1 Tbsp. canola oil

1¹�₃ cups fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
2 garlic cloves, minced
1¹�₂ tsp. chili powder
¹�₂ tsp. ground cumin
1 can (15 oz.) black beans, rinsed
and drained
¹�₂
1 cups cooked brown rice
8 flour tortillas (8 in.), warmed
³�₄ cup shredded reduced-fat
cheddar cheese
¹�₂ cup reduced-fat plain yogurt
2 green onions, sliced
¹�₂ cup salsa

1. In a large skillet, heat oil over

medium-high heat. Add corn, onion
and pepper; cook and stir until
tender. Add garlic, chili powder
and cumin; cook 1 minute longer.
Add beans and rice; heat through.
2. Spoon ½ cup filling across center 1 can (14¹�₂ oz.) diced tomatoes, PER SERVING 348 cal., 10 g fat (3 g sat.
of each tortilla; top with cheese, undrained fat), 66 mg chol., 508 mg sodium,
yogurt and green onions. Fold 1 cup water 41 g carb., 9 g fiber, 24 g pro.
bottom and sides of tortilla over ²�₃ cup uncooked long grain rice Diabetic Exchanges: 3 lean meat,
filling and roll up. Serve with salsa. ¹�₃ cup sliced ripe olives 2 starch, 2 vegetable.
PER SERVING 326 cal., 8 g fat (2 g sat. 1 tsp. chili powder
fat), 8 mg chol., 500 mg sodium, ¹�₂ tsp. salt
52 g carb., 4 g fiber, 13 g pro. ¹�₂ cup shredded reduced-fat
cheddar cheese
EAT SMART
Mexicali Casserole 1. Preheat oven to 375°. In a large
Kids scarf down this Mexican-style skillet coated with cooking spray,
supper. It’s mild enough for them and cook turkey, onions and pepper over
seasoned enough for anyone. Plus, a medium heat 6-8 minutes or until
bowl of it fills you right up. meat is no longer pink and vegetables
—GERTRUDIS MILLER EVANSVILLE, IN are tender, breaking up turkey into
crumbles. Add garlic; cook 1 minute
PREP: 15 MIN. • BAKE: 55 MIN. longer. Drain. Stir in beans, tomatoes,
MAKES: 6 SERVINGS water, rice, olives, chili powder
and salt. Find these and 1,374 more
1 lb. lean ground turkey 2. Transfer to an 11x7-in. baking recipes for busy families
2 medium onions, chopped dish coated with cooking spray. in the all-new edition of The
1 small green pepper, chopped Bake, covered, 50-55 minutes or Taste of Home Cookbook, at
1 garlic clove, minced until rice is tender. Sprinkle with tasteofhome.com/
1 can (16 oz.) kidney beans, rinsed cheese. Bake, uncovered, 5 minutes cookbook4e
and drained longer or until cheese is melted.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 29

GOOD FOR YOU

Capsaicin
gives peppers
their heat—and
helps your body
release feel-good,
pain-relieving
endorphins.

EAT SMART SLOW COOKER 2 bay leaves 2. Place beef chuck roast in a 5-qt.
Chipotle Shredded Beef ¹�₂ tsp. ground cumin slow cooker; add tomato mixture.
Eat this spicy slow-cooked beef as is, ¹�₂ tsp. paprika Cook, covered, on low 8-10 hours or
or pile it on whole-wheat pasta, quinoa, ¹�₂ tsp. pepper until meat is tender.
or even mashed sweet potatoes. Trust ¹�₄ tsp. ground cinnamon 3. Discard bay leaves. Remove roast;
me—no matter how you serve it, your 1 boneless beef chuck roast cool slightly. Skim fat from cooking
whole family’s gonna be happy. (2¹�₂ lbs.) juices. Shred beef with two forks.
—DARCY WILLIAMS OMAHA, NE 5 cups cooked brown rice Return beef and cooking juices to
Shredded reduced-fat cheddar slow cooker; heat through. Serve
PREP: 25 MIN. • COOK: 8 HOURS cheese and reduced-fat sour with rice. If desired, top with cheese
MAKES: 10 SERVINGS cream, optional and sour cream.
FREEZE OPTION Freeze cooled meat
1 tsp. canola oil 1. In a large skillet coated with mixture and juices in freezer containers.
1 small onion, chopped cooking spray, heat oil over medium- To use, partially thaw in refrigerator
1 can (28 oz.) diced tomatoes, high heat. Add onion; cook and stir overnight. Heat through in a saucepan,
undrained 2-3 minutes or until tender. Stir in stirring occasionally and adding a little
¹�₄ cup cider vinegar tomatoes, vinegar, chipotle peppers water if necessary.
¹�₄ cup chopped chipotle peppers with sauce, garlic, brown sugar, bay PER SERVING 345 cal., 13 g fat (4 g sat.
in adobo sauce, plus 2 tsp. sauce leaves and spices. Bring to a boil. fat), 74 mg chol., 194 mg sodium,
6 garlic cloves, minced Reduce heat; simmer, uncovered, 31 g carb., 3 g fiber, 26 g pro. Diabetic
2 Tbsp. brown sugar 4-6 minutes or until thickened. Exchanges: 3 lean meat, 2 starch.

30 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

EAT SMART FAST FIX 1 cup fresh or frozen corn, thawed
Chicken Tacos with 1 cup cherry tomatoes, quartered
Avocado Salsa 2 tsp. lime juice
A few people in my 8 taco shells, warmed
family have special
dietary needs, but 1. Place a large nonstick skillet
these tacos work for coated with cooking spray over
all of us. I toss a medium-high heat. Brown chicken
simple salad, and strips. Add water, sugar and
we’ve got a meal everyone can enjoy. seasonings. Cook 4-5 minutes or
—CHRISTINE SCHENHER EXETER, CA until chicken is no longer pink,
stirring occasionally.
START TO FINISH: 30 MIN. 2. Meanwhile, in a small bowl,
MAKES: 4 SERVINGS gently mix avocado, corn, tomatoes
and lime juice. Spoon chicken
1 lb. boneless skinless chicken mixture into taco shells; top with
breasts, cut into ¹�₂-in. strips avocado salsa.
¹�₃ cup water FREEZE OPTION Freeze cooled meat
1 tsp. sugar mixture in freezer containers. To use,
1 Tbsp. chili powder partially thaw in refrigerator overnight. Spicy Tomato
Pork Chops
1 tsp. onion powder Heat through in a saucepan, stirring
1 tsp. dried oregano occasionally and adding a little water
1 tsp. ground cumin if necessary. EAT SMART FAST FIX
1 tsp. paprika PER SERVING 354 cal., 15 g fat (3 g sat. Spicy Tomato Pork Chops
¹�₂ tsp. salt fat), 63 mg chol., 474 mg sodium, Sprinkle garlic powder or Creole
¹�₂ tsp. garlic powder 30 g carb., 6 g fiber, 27 g pro. seasoning over the pork chops before
1 medium ripe avocado, peeled Diabetic Exchanges: 3 lean meat, browning to give them more pop.
and cubed 2 starch, 1 fat. —HOLLY NEUHARTH MESA, AZ

START TO FINISH: 30 MIN.

Chicken Tacos with MAKES: 4 SERVINGS
Avocado Salsa
1 Tbsp. olive oil
4 boneless pork loin chops
(5 oz. each)
1 large onion, chopped
1 can (8 oz.) tomato sauce
¹�₄ cup water
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. Worcestershire sauce
¹�₂ tsp. sugar
¹�₂ tsp. crushed red pepper flakes

1. In a large skillet, heat oil over

Add eye- medium heat. Brown pork chops on
healthy lutein both sides. Remove pork chops from
to avocados’ long skillet; keep warm. In same skillet,
list of nutrients. cook and stir onion until tender.
The dark green layer Stir in remaining ingredients.
of flesh just beneath
2. Return pork to skillet. Bring to a
the peel packs the
boil. Reduce heat; simmer, covered,
biggest lutein
punch. 15-20 minutes or until tender.
Let stand 5 minutes before serving.
Serve with sauce.
PER SERVING 257 cal., 12 g fat (3 g sat.
fat), 68 mg chol., 328 mg sodium,
8 g carb., 2 g fiber, 29 g pro.
Diabetic Exchanges: 4 lean meat,
1 vegetable, 1 fat. �

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 31

E
Y SE
M
Taste of Home Cooking School
TI
AN UR
Y, O
DA C
Y NY
AN A

Let’s Cook Weeknight Dinners

COURSE 1

in 30 Minutes or Less

Together!
Grab a skillet and get comfy. Here we come,
right to your very own kitchen.

Get in on the fun with online courses put together just

for you by the Taste of Home team. When you’re hungry
for help, simply go to TOHCookingSchool.com.
Choose from step-by-step video demos, slideshows,
shopping lists and even kitchen tool recommendations.
Find out how to get dinner on the table at warp speed in
Weeknight Dinners in 30 Minutes or Less. Learn the
secrets to Comfort Food Classics. Get the low-and-slow
know-how in Slow Cooker Favorites. Create good-for-
you dishes big on flavor in Everyday Healthy Cooking, COURSE 2
and navigate the kitchen like a pro with the course on Comfort Food
Tips, Tools & Techniques from the Test Kitchen. � Classics

COURSE 3
Slow Cooker
Favorites
Meet Dana!
Online instructor Dana Elliott fell
in love with food when she was 3,
helping her mom in the kitchen.
She’s been teaching cooks, from
newbies to more seasoned skillet
handlers, ever since. Dana, a Taste
COURSE 4
of Home Culinary Specialist, travels
around the country presenting LIVE
Everyday cooking schools to thousands of
Healthy Cooking passionate home cooks every year.

No need to take
any notes. I’ll walk you
COURSE 5 through each step.
Tips, Tools & Techniques —DANA ELLIOTT
from the Test Kitchen TASTE OF HOME CULINARY SPECIALIST

Go to TOHCookingSchool.com. Use code SIMPLE and save $5 OFF your first course.
Contest
Season’s
Starters
Oh, by gosh, by golly, nothing starts a party like
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DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 33

Contest Central
Ashley
Lecker

Cheese
Whiz
Ashley, your Warm Feta Cheese Dip
Q: rocks. What’s your advice for mixing up
a winning appetizer spread?
& :
A
HO
Make what you like to eat! For creamy dips, APPELTID AY
IZERS
a good base is cream cheese and sour cream. GR A N D PR
Then add your favorite ingredients. My go-to’s are W INNEIZE
cheese, herbs and something distinctive, like roasted R
red peppers or mushrooms. For other apps, I like finger
foods—curried deviled eggs, bacon-wrapped dates with
goat cheese, pizza muffins and bratwurst bruschetta.

xt
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34 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

GRAND PRIZE 1ST PLACE
5 INGREDIENTS FAST FIX FREEZE IT Mushroom Bundles
Warm Feta Cheese Dip TINA COOPMAN TORONTO, ON
ASHLEY LECKER GREEN BAY, WI
My guests always arrive knowing I’ve invented some
At our house we’re big on appetizers. This cheesy dip is fun starters and drinks. I made up this recipe for a New
a mash-up of some of our favorite ingredients—basil, Year’s party. After one taste of these bundles, everyone
sweet peppers and feta cheese. was ready for more.

2ND PLACE 3RD PLACE

FAST FIX Pomegranate Pistachio Crostini Sweet & Spicy
FREEZE IT

ELISABETH LARSEN PLEASANT GROVE, UT

Asian Chicken Petites
JEANETTE NELSON BRIDGEPORT, WV
Pomegranate is one of my favorite fruits. I wanted a
way to serve it beyond putting the seeds in a bowl, so My family loves Asian flavors and finger food, which
I came up with these nutty, creamy, chocolaty bites. inspired me to create this prep-ahead appetizer. It’s
super quick and fun to make. And seconds are a given.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 35

FREEZE IT Mushroom Bundles 5 INGREDIENTS FAST FIX Warm Feta Cheese Dip
PREP: 30 MIN. • BAKE: 15 MIN. • MAKES: 1 DOZEN START TO FINISH: 30 MIN. • MAKES: 2 CUPS

1 Tbsp. olive oil 2. Place one sheet of phyllo dough 1 pkg. (8 oz.) cream Preheat oven to 400°. In a small
1 cup chopped fresh on a work surface; brush with cheese, softened bowl, beat cream cheese, feta
mushrooms butter. (Keep remaining phyllo ¹�₂
1 cups (6 oz.) cheese, peppers and basil until
1 cup chopped baby covered with plastic wrap and a crumbled feta blended. Transfer to a greased
portobello damp towel to prevent it from cheese 3-cup baking dish. Bake 25-30
mushrooms drying out.) Layer with three ¹�₂ cup chopped roasted minutes or until bubbly. Serve dip
¹�₄ cup finely chopped additional phyllo sheets, brushing sweet red peppers with baguette slices or chips.
red onion each layer. Using a sharp knife, 3 Tbsp. minced fresh
2 garlic cloves, minced cut the layered sheets into twelve basil or 2 tsp. dried
¹�₄ tsp. dried rosemary, 3-in. squares. Carefully press basil
crushed each stack into an ungreased Sliced French bread
¹�₈ tsp. pepper mini-muffin cup. baguette, toasted,
4 sheets phyllo dough 3. Stir feta into mushroom or tortilla chips
(14x9-in. size) mixture; spoon 1 Tbsp. into each
3 Tbsp. butter, melted phyllo cup. Form into bundles by
2 Tbsp. crumbled feta gathering edges of phyllo squares
cheese and twisting centers to close.
Brush tops with remaining
1. Preheat oven to 375°. butter. Bake 12-15 minutes or
In a large skillet, heat oil until golden brown. Serve warm.
over medium-high heat. FREEZE OPTION Freeze cooled
Add mushrooms and onion; mushroom bundles in resealable
cook and stir 4-5 minutes plastic freezer bags. To use, reheat
or until tender. Add garlic, bundles on a greased baking sheet in
rosemary and pepper; cook a preheated 375° oven until crisp
2 minutes longer. Remove and heated through.
from heat.

TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FREEZE IT Sweet & Spicy FAST FIX Pomegranate Pistachio Crostini

Asian Chicken Petites START TO FINISH: 30 MIN. • MAKES: 3 DOZEN
PREP: 25 MIN. • BAKE: 10 MIN. • MAKES: 16 APPETIZERS
36 slices French bread 1. Preheat oven to 400°. Place
4 tsp. olive oil, divided onions and garlic; cook and stir baguette (¹�₄ in. bread slices on an ungreased
¹�₃ cup finely chopped 3-5 minutes or until vegetables are thick) baking sheet; brush one side with
sweet red pepper tender. Stir in chicken, teriyaki 1 Tbsp. butter, melted butter. Bake 5-7 minutes or until
3 green onions, finely sauce, grapefruit juice, sesame oil 4 oz. cream cheese, light brown. Remove from pan to
chopped and hot chili sauce. Remove from softened wire rack to cool.
2 garlic cloves, minced heat; cool slightly. 2 Tbsp. orange juice 2. Meanwhile, in a small bowl,
1 cup finely chopped 2. Unroll crescent dough into one 1 Tbsp. honey beat cream cheese, orange juice
cooked chicken long rectangle; press perforations 1 cup pomegranate and honey until blended; spread
breast to seal. Roll dough into a 12-in. seeds over toasts. Top with pomegranate
2 Tbsp. island teriyaki square; cut into sixteen 3-in. ¹�₂ cup finely chopped seeds, pistachios and chocolate.
sauce squares. Place 1 Tbsp. chicken pistachios
1 Tbsp. white mixture in center of each square. 2 oz. dark chocolate
grapefruit juice or Bring edges of dough over filling, candy bar, finely
water pinching seams to seal; shape into shaved
1 Tbsp. sesame oil a ball.
1 tsp. Sriracha Asian 3. Place on ungreased baking
hot chili sauce sheets, seam side down. Brush
1 tube (8 oz.) tops with remaining olive oil;
refrigerated sprinkle with sesame seeds.
crescent rolls Bake 10-12 minutes or until
2 tsp. sesame seeds golden brown. Serve warm
Sweet chili sauce with sweet chili sauce.
FREEZE OPTION Freeze cooled
1. Preheat oven to 375°. appetizers in plastic freezer bags.
In a large skillet, heat 2 tsp. To use, reheat appetizers on a
olive oil over medium-high baking sheet in a preheated
heat. Add red pepper, green 375° oven until heated through.

36 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

Antipasto Cups FREEZE IT FAST FIX

MELISSA BEYER UTICA, NY

Ginger Pork Lettuce Wraps
MARY KISINGER MEDICINE HAT, AB
Meet the appetizer of your dreams. These cups are
simple to prep, plus you can use different veggies and These snack wraps are so good, the first time I made
cheeses to make them exactly the way you like. them, we ate so many that we were too full for supper.
I’ve used ground chicken in them, too.

Best-Ever Stuffed Mushrooms FAST FIX Brat & Bacon Appetizer Pizza
DEBBY BEARD EAGLE, CO COLLEEN VROOMAN WAUKESHA, WI

I make these every Christmas Eve. If you don’t have Here’s proof that bacon and pizza were meant for each
mushrooms on hand, spread the filling on baguette other. This is slightly sweet and a little smoky, a match
slices or crackers. It’s a fantastic veggie dip, too. made in appetizer heaven.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 37

FREEZE IT FAST FIX Ginger Pork Lettuce Wraps Antipasto Cups
START TO FINISH: 30 MIN. • MAKES: 2 DOZEN PREP: 20 MIN. • BAKE: 10 MIN./BATCH • MAKES: 2 DOZEN

1 lb. lean ground pork 1. In a large skillet, cook pork 24 slices Genoa salami 1. Preheat oven to 400°. Press half
1 medium onion, and onion over medium heat (3¹�₂ in.) of the salami into twelve muffin
chopped 6-8 minutes or until pork is no 1 can (14 oz.) cups. Loosely crumple aluminum
¹�₄ cup hoisin sauce longer pink and onion is tender, water-packed foil to form twelve 2-in. balls;
4 garlic cloves, minced breaking up pork into crumbles. artichoke hearts place in cups to keep salami from
1 Tbsp. minced fresh 2. Stir in hoisin sauce, garlic, 1 jar (8 oz.) roasted sliding. Bake salami 6-8 minutes
gingerroot ginger, vinegar, soy sauce and sweet red peppers or until edges begin to brown.
1 Tbsp. red wine chili sauce until blended. 1 jar (8 oz.) marinated Using tongs; remove from pans
vinegar Add water chestnuts, green whole mushrooms and invert onto paper towels to
1 Tbsp. reduced- onions and oil; heat through. ¹�₂ lb. fresh mozzarella drain. Wipe muffin cups clean.
sodium soy sauce To serve, place pork mixture cheese, cut into Repeat with remaining salami,
2 tsp. Thai chili sauce in lettuce leaves; fold lettuce ¹�₂-in. cubes reusing foil balls.
1 can (8 oz.) sliced over filling. 3 Tbsp. olive oil 2. Meanwhile, drain and coarsely
water chestnuts, FREEZE OPTION Freeze cooled meat 2 Tbsp. red wine chop artichoke hearts, red peppers
drained and finely mixture in freezer containers. To vinegar and mushrooms; transfer to a
chopped use, partially thaw in refrigerator ¹�₂ tsp. garlic salt small bowl. Stir in cheese.
4 green onions, overnight. Heat through in a ¹�₈ tsp. pepper In another bowl, whisk oil,
chopped saucepan, stirring occasionally and vinegar, garlic salt and pepper
1 Tbsp. sesame oil adding a little water if necessary. until blended. Drizzle over
24 Bibb or Boston vegetable mixture; toss to coat.
lettuce leaves Using a slotted spoon, fill salami
cups with vegetable mixture.

TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FAST FIX Brat & Bacon Appetizer Pizza Best-Ever Stuffed Mushrooms
START TO FINISH: 25 MIN. • MAKES: 24 SERVINGS PREP: 20 MIN. • BAKE: 15 MIN. • MAKES: 2¹�₂ DOZEN

1 tube (11 oz.) 1. Preheat oven to 400°. Unroll 1 lb. bulk pork sausage 1. Preheat oven to 400°. In a
refrigerated thin and press dough onto bottom and ¹�₄ cup finely chopped large skillet, cook sausage, onion
pizza crust ½ in. up sides of a greased onion and garlic over medium heat
4 maple-flavored 15x10x1-in. baking pan. Bake 1 garlic clove, minced 6-8 minutes or until sausage is no
bacon strips, 8-10 minutes or until edges are 1 pkg. (8 oz.) reduced- longer pink and onion is tender,
chopped lightly browned. fat cream cheese breaking up sausage into
¹�₄ cup finely chopped 2. Meanwhile, in a large skillet, ¹�₄ cup shredded crumbles; drain. Add cream
onion cook bacon and onion over Parmesan cheese cheese and Parmesan cheese;
3 fully cooked beer medium heat until bacon is crisp, ¹�₃ cup seasoned bread cook and stir until melted. Stir in
bratwurst links, stirring occasionally. Remove crumbs bread crumbs, basil and parsley.
finely chopped with a slotted spoon; drain on 3 tsp. dried basil 2. Meanwhile, place mushroom
¹�₃ cup apricot paper towels. Discard drippings. 1¹�₂ tsp. dried parsley caps in a greased 15x10x1-in.
preserves Add bratwurst to same pan; cook flakes baking pan, stem side up. Brush
2 tsp. honey mustard and stir 2-3 minutes or until meat 30 large fresh with butter. Spoon sausage
2 cups (8 oz.) is browned. mushrooms (about mixture into mushroom caps.
shredded white or 3. In a bowl, mix preserves and 1¹�₂ lbs.), stems Bake, uncovered, 12-15 minutes
yellow cheddar mustard. Spread over crust; top removed or until mushrooms are tender.
cheese with bratwurst, bacon mixture 3 Tbsp. butter, melted
and cheese. Bake 8-10 minutes or
until cheese is melted.

38 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FAST FIX Festive Holiday Sliders Mini Mac & Cheese Bites
PAMELA MILLER BIG RAPIDS, MI KATE MAINIERO POUGHKEEPSIE, NY

I almost called these S’more Holiday Sliders, because I made these for a family Christmas get-together because
when I make them people ask, “Do you have s’more?” I wanted something fun for my young nephews and
They hold up well in the fridge, so I have them ready niece to eat. Turned out the adults loved them, too.
whenever friends come over to bake or wrap presents. The poor kids got to have only a few!

5 INGREDIENTS FAST FIX FAST FIX Curried Crab Spread

Gorgonzola Polenta Bites JENNIFER PHILLIPS GOFFSTOWN, NH
MARGEE BERRY WHITE SALMON, WA
This spread is simple and quick but tastes sophisticated.
Here’s a cozy appetizer for a chilly day. The prepared It’s also easy to keep the ingredients on hand, so even
polenta makes it super fast. All you have to do is slice, drop-in visitors get a special snack.
heat and sprinkle, and the tangy bites are ready.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 39

Mini Mac & Cheese Bites FAST FIX Festive Holiday Sliders
PREP: 35 MIN. • BAKE: 10 MIN. • MAKES: 3 DOZEN START TO FINISH: 30 MIN. • MAKES: 2 DOZEN

2 cups uncooked 1. Preheat oven to 425°. 1 pkg. (8 oz.) cream 1. In a small bowl, beat cream
elbow macaroni Cook macaroni according to cheese, softened cheese and mayonnaise until
1 cup seasoned bread package directions; drain. ¹�₂ cup mayonnaise smooth. Beat in mustard, ginger,
crumbs, divided 2. Meanwhile, sprinkle ¼ cup ¹�₄ cup Creole mustard orange peel and horseradish.
2 Tbsp. butter bread crumbs into 36 greased 2 Tbsp. minced fresh In another bowl, mix cranberry
2 Tbsp. all-purpose mini-muffin cups. In a large gingerroot sauce and green onions.
flour saucepan, melt butter over 1 Tbsp. grated orange 2. Spread cream cheese mixture
¹�₂ tsp. onion powder medium heat. Stir in flour and peel on roll bottoms. Top with
¹�₂ tsp. garlic powder seasonings until smooth; 1¹�₂ tsp. prepared cranberry mixture and turkey;
¹�₂ tsp. seasoned salt gradually whisk in milk. Bring horseradish replace tops.
1³�₄ cups 2% milk to a boil, stirring constantly; 1 cup whole-berry
2 cups (8 oz.) cook and stir 1-2 minutes or cranberry sauce
shredded sharp until thickened. Stir in 1 cup 4 green onions, sliced
cheddar cheese, cheddar cheese and the Swiss 2 pkg. (12 oz. each)
divided cheese until melted. Hawaiian sweet rolls
1 cup (4 oz.) shredded 3. Remove from heat; stir in or 24 dinner rolls
Swiss cheese biscuit mix, eggs and ½ cup bread ¹�₂
1 lbs. thinly sliced
³�₄ cup biscuit/baking crumbs. Add macaroni; toss to cooked turkey
mix coat. Spoon about 2 Tbsp.
2 eggs, lightly beaten macaroni mixture into prepared
mini-muffin cups; sprinkle with
remaining cheddar cheese and
bread crumbs.
4. Bake 8-10 minutes or until
golden brown. Cool in pans
5 minutes before serving.

TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FAST FIX Curried Crab Spread 5 INGREDIENTS FAST FIX

START TO FINISH: 30 MIN. • MAKES: 24 SERVINGS

Gorgonzola Polenta Bites
START TO FINISH: 25 MIN. • MAKES: 16 APPETIZERS
1 pkg. (8 oz.) cream 1. In a small bowl, beat cream
cheese, softened cheese, lemon peel, curry powder, ¹�₃ cup balsamic vinegar 1. In a small saucepan, combine
1 tsp. grated lemon salt and, if desired, chili sauce; 1 Tbsp. orange vinegar and marmalade. Bring to
peel gently fold in crab. Shape into a marmalade a boil; cook 5-7 minutes or until
³�₄ tsp. curry powder disk; wrap in plastic wrap. ¹�₂ cup panko liquid is reduced to 2 Tbsp.
¹�₄ tsp. salt Refrigerate 15 minutes. (Japanese) bread 2. Meanwhile place bread
1 to 2 tsp. Sriracha 2. Meanwhile, in a large skillet, crumbs crumbs in a shallow bowl. Press
Asian hot chili sauce, heat oil over medium heat. 1 tube (18 oz.) both sides of polenta slices in
optional Add bread crumbs; cook and polenta, cut into bread crumbs. In a large skillet,
1 can (6 oz.) lump stir 2-3 minutes or until golden 16 slices heat oil over medium-high heat.
crabmeat, drained brown. Transfer bread crumbs 2 Tbsp. olive oil Add polenta in batches; cook
1 Tbsp. canola oil to a shallow bowl. ¹�₃ cup crumbled 2-4 minutes on each side or until
¹�₂ cup panko 3. Unwrap disk and press all sides Gorgonzola cheese golden brown.
(Japanese) bread into bread crumbs; place on a 3 Tbsp. dried currants, 3. Arrange polenta on a serving
crumbs serving plate. Spoon chutney over optional platter; spoon cheese over top.
³�₄ cup mango chutney top; sprinkle with cilantro. Serve Sprinkle with currants if desired;
1 Tbsp. minced fresh spread with crackers. drizzle with vinegar mixture.
cilantro or chives Serve polenta bites warm or at
Assorted crackers room temperature.

40 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

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CHRISTMAS

Readers’ gifts to you: easy recipes that bring comfort and joy,
plus spare time to visit with family and friends. Make these
updated classics the night before Christmas—or even sooner.

Make-Ahead
Spinach Manicotti

42 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FREEZE ITMake-Ahead
Spinach Manicotti
My dinner guests
always ask for this
pasta bake. I put it
together early so
I can focus on my
company the day of.
You stuff the shells without boiling
them—even more convenient.
—CHRISTY FREEMAN CENTRAL POINT, OR

PREP: 20 MIN. + CHILLING • BAKE: 40 MIN.

MAKES: 7 SERVINGS

1 carton (15 oz.) whole-milk

ricotta cheese
1 pkg. (10 oz.) frozen chopped
spinach, thawed and squeezed dry
¹�₂
1 cups (6 oz.) shredded part-skim
mozzarella cheese, divided
³�₄ cup shredded Parmesan cheese,
divided
1 egg, lightly beaten
2 tsp. minced fresh parsley
¹�₂ tsp. onion powder
¹�₂ tsp. pepper
¹�₈ tsp. garlic powder
3 jars (24 oz. each) spaghetti sauce
1 cup water
1 pkg. (8 oz.) manicotti shells

1. In a bowl, mix ricotta, spinach,

1 cup mozzarella cheese, ¼ cup
Parmesan cheese, egg, parsley, onion
powder, pepper and garlic powder.
In a large bowl, mix spaghetti sauce
and water; spread 1 cup into a greased
13x9-in. baking dish.
2. Fill uncooked manicotti shells Pork Roast with Herb Rub
with ricotta mixture; arrange over
sauce. Pour remaining spaghetti
sauce mixture over top. Sprinkle EAT SMART Pork Roast ¹�₈ tsp. pepper
with remaining mozzarella cheese with Herb Rub 1 boneless pork loin roast (4 lbs.)
and Parmesan cheese. Refrigerate, A blend of herbs and spices gives
covered, overnight. this dish out-of-this-world flavor and 1. In a bowl, mix sugar, marjoram,
3. Remove manicotti from keeps the meat tender. It’s definitely a sage, salt, celery seed, ground
refrigerator 30 minutes before family favorite. mustard and pepper; rub over roast.
baking. Preheat oven to 350°. —CAROLYN POPE MASON CITY, IA Refrigerate for at least 4 hours.
Bake, uncovered, 40-50 minutes 2. Preheat oven to 350°. Place roast
or until manicotti is tender. PREP: 5 MIN. + CHILLING on a rack in a shallow roasting pan,
FREEZE OPTION Cover and freeze BAKE: 1¹�₄ HOURS + STANDING fat side up. Roast 1¼ to 1¾ hours or
unbaked casserole. Partially thaw MAKES: 12 SERVINGS until a thermometer reads 145°.
in refrigerator overnight. Remove 3. Remove the roast from oven and
from refrigerator 30 minutes before 2 Tbsp. sugar tent with foil. Let stand 15 minutes
baking. Preheat oven to 350°. Bake 2 tsp. dried marjoram before slicing.
casserole as directed, increasing time 2 tsp. rubbed sage PER SERVING 198 cal., 7 g fat
as necessary to heat through and for 1 tsp. salt (3 g sat. fat), 75 mg chol., 240 mg
a thermometer inserted in center to ¹�₂ tsp. celery seed sodium, 2 g carb., trace fiber, 29 g pro.
read 165°. ¹�₂ tsp. ground mustard Diabetic Exchange: 4 lean meat.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 43

EAT SMART Roasted
Beef Tenderloin
I choose this elegant but surprisingly
CHRISTMAS

simple roast when I’m hosting special

people on special days. The long
marinating time frees up my day and
makes the beef amazingly juicy.
—SCHELBY THOMPSON
CAMDEN WYOMING, DE

PREP: 10 MIN. + MARINATING

BAKE: 40 MIN. + STANDING
MAKES: 12 SERVINGS

¹�₂ cup port wine or ¹�₂ cup beef broth

and 1 Tbsp. balsamic vinegar
¹�₂ cup reduced-sodium soy sauce
2 Tbsp. olive oil
4 to 5 garlic cloves, minced
1 tsp. dried thyme
1 tsp. pepper
¹�₂ tsp. hot pepper sauce
1 beef tenderloin roast (3 lbs.)
1 bay leaf
Roasted Beef Tenderloin
1. In a small bowl, whisk the first
seven ingredients until blended.
Pour ¾ cup marinade into a large
resealable plastic bag. Add the beef
tenderloin roast and bay leaf; seal bag
and turn to coat. Refrigerate 8 hours
or overnight. Cover and refrigerate
the remaining marinade.
2. Preheat oven to 425°. Drain beef,
discarding marinade and bay leaf in
bag. Place roast on a rack in a shallow
roasting pan. Roast 40-50 minutes or
until meat reaches desired doneness
(for medium-rare, a thermometer
should read 145°; medium, 160°;
well-done, 170°), basting occasionally
with reserved marinade.
3. Remove roast from oven; tent
with foil. Let roast stand 10 minutes
before slicing.
PER SERVING 193 cal., 8 g fat (3 g sat.
fat), 49 mg chol., 257 mg sodium,
2 g carb., trace fiber, 25 g pro.
Diabetic Exchanges: 3 lean meat,
½ fat.

top Keep those wonderful

tip juices in the meat
instead of on the cutting board
by letting your roast stand a bit
before slicing. Your guests will
thank you, even if it means they
have to wait to dig in.

44 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

Spinach,
EAT SMART FAST FIX
Apple & Pecan Salad “It’s so fun to
Company was coming and I’d forgotten cook for people
to buy salad ingredients. After scavenging
the kitchen for the right blend, I created and watch them
an instant favorite. love what they
—KELLY WALSH AVISTON, IL eat. My husband’s
START TO FINISH: 15 MIN.
uncle said this is the best salad
MAKES: 16 SERVINGS he’s ever tasted. Thanks, Uncle
Terry!” —KELLY WALSH
2 pkg. (6 oz. each) fresh baby spinach
1 medium apple, chopped
1 cup (4 oz.) crumbled feta cheese
1 cup glazed pecans
¹�₂ cup chopped red onion
¹�₃ cup dried cranberries
5 bacon strips, cooked and
crumbled, optional
DRESSING
2 Tbsp. cider vinegar
1 Tbsp. sugar
¹�₂ tsp. Dijon mustard
¹�₈ tsp. pepper
¹�₄ cup canola oil

1. In a large bowl, combine the first

six ingredients; add bacon if desired.
2. In a bowl, whisk vinegar, sugar,
mustard and pepper; gradually whisk
in oil. Pour over salad; toss to coat.
PER SERVING 109 cal., 8 g fat (1 g sat.
fat), 4 mg chol., 116 mg sodium,
9 g carb., 1 g fiber, 2 g pro.
Diabetic Exchanges: 1½ fat,
Spinach, Apple & Pecan Salad
1 vegetable.

FAST FIX
Quick Cranberry Sauce
I put my own spin on
canned cranberry
sauce. A sprinkling of
spices, a touch of
orange—and guests
think it’s homemade.
—LUCIA JOHNSON MASSENA, NY

START TO FINISH: 10 MIN.

MAKES: 4 CUPS

2 cans (14 oz. each) whole-berry

cranberry sauce
1 jar (12 oz.) orange marmalade
2 tsp. orange juice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
¹�₂ tsp. ground cloves Quick Cranberry
In a large bowl, mix all ingredients.
Sauce
Refrigerate, covered, until serving.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 45

CHRISTMAS

“These cozy potatoes have

all the right ingredients for
comfort. I make them for my
husband to show him just how
much I care.” —JODY AUGUSTYN

Cheddar & Spinach

Twice-Baked Potatoes
My husband, a rancher, really loves
this hearty potato side, so consider it
cowboy approved! I usually make a
double batch—and trust me, my family
never leaves leftovers.
—JODY AUGUSTYN LOUP CITY, NE

PREP: 1¹�₄ HOURS • BAKE: 20 MIN.

MAKES: 12 SERVINGS

6 large baking potatoes (about

12 oz. each)
¹�₂ cup 2% milk
6 Tbsp. butter, softened
1 pkg. (10 oz.) frozen chopped
spinach, thawed and squeezed
dry
³�₄ cup shredded Monterey Jack
cheese
³�₄ cup shredded cheddar cheese,
divided
¹�₄ cup finely chopped red onion
1 tsp. salt
¹�₄ tsp. pepper

1. Preheat oven to 375°. Scrub

potatoes; pierce several times with a
fork. Place in a foil-lined 15x10x1-in.
baking pan; bake 60-70 minutes or
until tender.
2. When cool enough to handle, cut
each potato lengthwise in half. Scoop
out pulp, leaving ¼-in.-thick shells.
3. In a large bowl, mash pulp with
milk and butter, adding spinach,
Monterey Jack cheese, ¼ cup cheddar
cheese, onion, salt and pepper. Spoon
mixture into potato shells; return to
baking pan. Sprinkle with remaining
Cheddar & Spinach cheddar cheese. Bake 20-25 minutes
Twice-Baked Potatoes or until heated through and cheese
is melted.

46 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

5 INGREDIENTS FAST FIX Remove with a slotted spoon; drain 1. In a small bowl, dissolve yeast in
Brussels Sprouts with on paper towels. warm water. In a large bowl, combine
Bacon & Garlic 2. Add Brussels sprouts to bacon milk, shortening, sugar, salt, yeast
These sprouts are drippings; cook and stir 4-6 minutes mixture and 2½ cups flour; beat on
easy to toss together or until sprouts begin to brown medium speed until smooth. Stir in
on weeknights, but lightly. Stir in broth, salt and pepper; enough remaining flour to form a
they definitely wow cook, covered, 4-6 minutes longer or stiff dough.
at a holiday dinner. until Brussels sprouts are tender. 2. Turn dough onto a floured surface;
You can chop up the Stir in bacon mixture. knead until smooth and elastic, about
Brussels sprouts ahead of time, so 6-8 minutes. Place in a greased bowl,
cooking’s extra quick. FREEZE IT turning once to grease the top.
—MANDY RIVERS LEXINGTON, SC Big-Batch Dinner Rolls Cover with plastic wrap and let rise
Here’s a home-baked roll you can make in a warm place until doubled, about
START TO FINISH: 30 MIN. anytime. Just mix, knead, shape and 1½ hours.
MAKES: 12 SERVINGS (³�₄ CUP EACH) par-bake, then pop ’em in the freezer. 3. Punch down dough. Turn onto a
They’re ready to finish baking when lightly floured surface; divide and
2 lbs. fresh Brussels sprouts guests are on their way. shape into 48 balls. Place rolls 2 in.
(about 10 cups) —MARY JANE HENDERSON SALEM, NJ apart on greased baking sheets.
8 bacon strips, coarsely chopped Cover with kitchen towels; let rise
3 garlic cloves, minced PREP: 25 MIN. + RISING • BAKE: 15 MIN. in a warm place until doubled, about
³�₄ cup chicken broth MAKES: 4 DOZEN 20 minutes.
¹�₂ tsp. salt 4. Preheat oven to 375°. Bake
¹�₄ tsp. pepper 2 pkg. (¹�₄ oz. each) active dry 12-15 minutes or until golden brown.
yeast FREEZE OPTION Partially bake rolls at
1. Trim Brussels sprouts. Cut 1 cup warm water (110° to 115°) 325° for 10 minutes. Freeze cooled
sprouts lengthwise in half; cut 2 cups warm 2% milk (110° to 115°) partially baked rolls in resealable
crosswise into thin slices. In a 6-qt. ¹�₂ cup shortening plastic freezer bags. To use, place
stockpot, cook bacon over medium ¹�₄ cup sugar frozen rolls on greased baking sheets
heat until crisp, stirring occasionally. 3 tsp. salt and bake at 375° for 12-15 minutes or
Add garlic; cook 30 seconds longer. 10 cups all-purpose flour until golden brown.

Brussels Sprouts
with Bacon & Garlic

Big-Batch Dinner Rolls

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 47

5 INGREDIENTS SLOW COOKER
Slow-Cooked Green Beans
I was asked to do a cooking demo for a
CHRISTMAS

group of women from my church. After

spending hours looking up side dish
recipes, I combined a few to make these
green beans my own.
—ALICE WHITE WILLOW SPRING, NC

PREP: 10 MIN. • COOK: 2 HOURS

MAKES: 12 SERVINGS

3 pkg. (16 oz. each) frozen

French-style green beans,
thawed
¹�₂ cup packed brown sugar
¹�₂ cup butter, melted
1¹�₂ tsp. garlic salt
³�₄ tsp. reduced-sodium soy sauce

1. Place green beans in a 5-qt. slow

cooker. In a small bowl, mix
remaining ingredients; pour over
beans and toss to coat.
2. Cook, covered, on low 2-3 hours or
until heated through. Serve with a Slow-Cooked Green Beans
slotted spoon.

Sweet Potato & Chipotle

Casserole
Prep this smoky-spicy dish and pop it in
the fridge. Later, move it to the counter
while the oven heats, then bake as usual.
—DIANA MALACH VANCOUVER, WA

PREP: 45 MIN. • BAKE: 35 MIN.

MAKES: 18 SERVINGS (³�₄ CUP EACH)

6 lbs. sweet potatoes, peeled and

cubed (about 20 cups)
1 to 2 chipotle peppers in adobo
sauce, finely chopped
1 cup heavy whipping cream
4 eggs, beaten
1 tsp. salt
TOPPING
1 cup packed brown sugar
³�₄ cup all-purpose flour
³�₄ tsp. ground ginger
³�₄ tsp. ground cumin
¹�₂ tsp. ground cloves
¹�₄ tsp. cayenne pepper
¹�₃ cup cold butter
Sweet Potato & Chipotle Casserole
1¹�₂ cups chopped pecans
2. Drain; return to pot. Mash potatoes 3. For topping, in a large bowl, mix
1. Preheat oven to 350°. Place sweet with chipotle pepper to reach desired brown sugar, flour and spices; cut
potatoes in a large stockpot; cover consistency. Cool slightly. Stir in in butter until crumbly. Stir in
with water. Bring to a boil. Reduce cream, eggs and salt. Transfer to a pecans. Sprinkle over casserole.
heat; cook, uncovered, 15-20 minutes greased 13x9-in. baking dish (dish Bake, uncovered, 35-40 minutes or
or until tender. will be full). until a thermometer reads 160°.

48 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

Crushed Peppermint Cheesecake

Crushed Peppermint Additional crushed candy canes 3. Bake cheesecake 70-80 minutes
Cheesecake or coarsely chopped Oreo or until center is just set and top
When my cheesecake-loving family first cookies, optional appears dull. Remove springform
tried peppermint Oreos, we knew they’d pan from water bath. Cool on a wire
make an awesome crust. The touch 1. Preheat oven to 325°. Place a rack 10 minutes. Loosen the sides
of minty goodness makes our favorite greased 9-in. springform pan on a from pan with a knife; remove foil.
dessert even better. double thickness of heavy-duty foil Cool cheesecake 1 hour longer.
—JEANNIE BURKHEAD (about 18 in. square). Wrap foil Refrigerate overnight, covering
PEQUOT LAKES, MN securely around the pan. In a small when completely cooled.
bowl, mix cookie crumbs and butter; 4. Remove rim from pan. Top
PREP: 30 MIN. • BAKE: 70 MIN. + CHILLING press onto the bottom of the pan. cheesecake with additional crushed
MAKES: 12 SERVINGS Refrigerate 10 minutes. candy canes or Oreos if desired.
2. In a large bowl, beat cream cheese
20 peppermint or mint creme Oreo and sugar until smooth. Beat in sour HOW TO
cookies, finely crushed cream, flour and extract. Add eggs;
3 Tbsp. butter, melted beat on low speed just until blended. PULL OFF A WATER BATH
5 pkg. (8 oz. each) cream cheese, Remove 1½ cups of batter to a small Place your
softened bowl; stir in crushed candy canes. springform pan
1 cup sugar Pour plain batter over crust. Drop in a larger pan
1 cup (8 oz.) sour cream candy cane batter by tablespoonfuls and add an inch
3 Tbsp. all-purpose flour over the plain batter. Cut through of water. The
2 tsp. peppermint extract batter with a knife to swirl. Place gentle heat
4 eggs, lightly beaten springform pan in a larger baking makes cheesecake extra velvety
¹�₂ cup crushed candy canes or pan; add 1 in. of hot water to larger and cuts the risk of cracking.
peppermint candies pan (see photo, right).

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 49

Christmas
Gingerbread Trifle
CHRISTMAS

This dessert is pretty

enough to be your
holiday centerpiece.
I make it extra merry
by garnishing with
candy canes and red
and green M&M’s. The first time my
niece saw it, her eyes lit up.
E! —CHERYL TOMPKINS KINGSVILLE, MO
PIN M PREP: 45 MIN. + CHILLING
. MAKES: 14 SERVINGS
s t e o f home i n
t a /t r i f l e p
com 1 pkg. (14¹�₂ oz.) gingerbread cake/
cookie mix
2 cups cold 2% milk
2 cups cold eggnog
2 pkg. (3.4 oz. each) instant French
vanilla pudding mix
1 pkg. (5 oz.) gingerbread man
cookies
1 carton (16 oz.) frozen whipped
topping, thawed

1. Prepare and bake cake mix

according to package directions,
using a 9-in.-square baking pan.
Cool completely on a wire rack.
Cut into 1-in. cubes.
2. In a large bowl, whisk milk,
eggnog and pudding mix for
2 minutes. Let stand 2 minutes
or until soft-set.
3. Arrange nine cookies around
sides of a 4-qt. glass bowl, using a
third of the cake cubes to stand
cookies upright. Top with a third of
the pudding and whipped topping.
Repeat layers. Top with remaining
cake, pudding and whipped
topping. Refrigerate, covered,
4 hours or overnight.
4. Just before serving, top with
remaining cookies.
NOTE This recipe was tested with
commercially prepared eggnog.

Christmas
Gingerbread Trifle

50 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

Brownies a la Mode

FREEZE IT FUDGE SAUCE 2. Spread into prepared pan. Bake

Brownies a la Mode ¹�₂ cup butter, cubed 30-35 minutes or until a toothpick
It’s hard to beat a brownie fresh from 2 cups sugar inserted near the center comes out
the oven—unless you top it with ice ¹�₂ cup baking cocoa clean. Cool on a wire rack.
cream, homemade hot fudge and a ¹�₂ cup water 3. For fudge sauce, in a large
cherry, of course. Best of all, these are ¹�₂ cup light corn syrup saucepan, melt butter over medium
easy to freeze to pull out when a serious 1 tsp. vanilla extract heat. Stir in sugar, cocoa, water, corn
chocolate craving strikes. ¹�₂ tsp. salt syrup, vanilla and salt until blended.
—LISE THOMSON MAGRATH, AB Vanilla ice cream and maraschino Bring to a boil. Cook, uncovered,
cherries 3-5 minutes or until sugar is
PREP: 20 MIN. • BAKE: 30 MIN. + COOLING dissolved and sauce is smooth,
MAKES: 1¹�₂ DOZEN 1. Preheat oven to 325°. Line a stirring frequently.
13x9-in. baking pan with foil, letting 4. Lifting with foil, remove brownies
1 cup butter, softened ends extend up sides; grease foil. from pan. Cut into eighteen 3x2-in.
2 cups sugar In a large bowl, cream butter and rectangles. Top each brownie with
4 eggs sugar until light and fluffy. Add eggs, ice cream, fudge sauce and a cherry.
2 Tbsp. canola oil one at a time, beating well after each FREEZE OPTION Securely wrap and
2 tsp. vanilla extract addition. Beat in oil and vanilla. In freeze cooled brownies in plastic wrap
1 cup all-purpose flour another bowl, whisk flour and cocoa; and foil. To use, thaw the brownies at
¹�₃ cup baking cocoa gradually beat into creamed mixture. room temperature. �

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 51

FUN FOOD

PUNCHES
PARTY
The punch bowl’s been waiting all year long. Fill ’er up with one of these
Pinterest-pretty drinks, perfect for toasting with family and friends.

Bubbly Champagne Punch 5 INGREDIENTS FAST FIX ¹�₂ gallon peppermint ice cream,
This punch is meant for celebrations. Sparkling Cranberry Kiss softened
We even had it at our wedding. The cranberry-orange 1 bottle (1 liter) club soda, chilled
—ANITA GEOGHAGAN WOODSTOCK, GA combo is a great one, 4 cups eggnog
especially in the
PREP: 10 MIN. + FREEZING wintertime. A splash 1. If desired, moisten the rims of
MAKES: 16 SERVINGS (³�₄ CUP EACH) of ginger ale makes it punch glasses with water. Sprinkle
sparkle. Share it with crushed peppermint candies on a
3 orange slices, halved friends at parties of all sizes. plate; dip the rims in candies. Set
Fresh or frozen cranberries —SHANNON ARTHUR glasses aside.
¹�₂
2 cups unsweetened pineapple WHEELERSBURG, OH 2. Just before serving, combine ice
juice cream, club soda and eggnog in a
1¹�₂ cups ginger ale START TO FINISH: 5 MIN. 4-qt. punch bowl. Serve in prepared
2 bottles (750 milliliters each) MAKES: 14 SERVINGS (³�₄ CUP EACH) glasses if desired.
brut Champagne, chilled NOTE This recipe was tested with
1 bottle (375 milliliters) sweet 6 cups cranberry juice commercially prepared eggnog.
white wine, chilled 1¹�₂ cups orange juice
1 can (12 oz.) frozen lemonade 3 cups ginger ale 5 INGREDIENTS FAST FIX
concentrate, thawed Ice cubes Warm & Cozy Spiced Cider
Orange slices, optional Winter’s no joke in Minnesota. On a
1. Line bottom of a 4½-cup ring cold day, this cider is always an easy
mold with orange slices and In a pitcher, combine cranberry juice warm-up. The cinnamon and cloves
cranberries. Mix pineapple juice and and orange juice. Just before serving, make it extra comforting.
ginger ale; pour over fruit. Freeze. stir in ginger ale; serve over ice. —CHRIS RUNYAN MONTEVIDEO, MN
2. Just before serving, unmold ice Serve with orange slices if desired.
ring into a punch bowl. Gently stir in START TO FINISH: 30 MIN.
remaining ingredients. 5 INGREDIENTS FAST FIX MAKES: 10 SERVINGS (³�₄ CUP EACH)
Creamy Peppermint Punch
My pretty punch is a real show stealer 2 qt. unsweetened apple cider
at holiday get-togethers. I’ve served it 1 cup orange juice
with whole candy canes hung on the 1 can (5¹�₂ oz.) apricot nectar
rims of glasses, too. 1 tsp. ground cinnamon
—LINDA FOREMAN LOCUST GROVE, OK ¹�₈ tsp. ground cloves

PINTE RE ST PART Y TI M E START TO FINISH: 10 MIN. In a 6-qt. stockpot, combine apple

Find the pinniest holiday MAKES: 16 SERVINGS (³�₄ CUP EACH) cider, orange juice, apricot nectar
punches—including these—at and spices. Bring to a boil. Reduce
tasteofhome.com/punch Crushed peppermint candies, heat; simmer, uncovered, 15 minutes.
optional Serve warm. �

52 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

PIN M
Creamy
E!
Peppermint
Punch t a s te o
com/pfhome.
unch

Bubbly Champagne Punch

Warm & Cozy Spiced Cider

Sparkling
Cranberry
Kiss

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 53

minty
COOKIES!

FUDGY
spicy
fruity
54
NUTTY
Cinnamon, butter, chocolate and molasses—it’s beginning to
taste a lot like Christmas. Make your own holiday magic with
home-sweet-homemade cookies from readers like you.

TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FLIP TRHYEOUR
PAGE FO
10 T
JOCLOLOIKE S
S
IE

y DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 55

COOKIES!

EAT SMART 5 INGREDIENTS extract to egg whites; beat on

Mint Twist Meringues medium speed until foamy.
Peppermint is so Gradually add the sugar, 1 Tbsp.
Christmassy. Use at a time, beating on high speed
another extract, like after each addition until sugar is
almond, to make dissolved. Continue beating
these year-round. the mixture until stiff, glossy
Skip the candies, too. peaks form.
—CHERYL PERRY HERTFORD, NC 3. Cut a small hole in the tip of
a pastry bag or in a corner of a
food-safe plastic bag; insert a small
PREP: 30 MIN. star tip. Transfer meringue to
BAKE: 40 MIN. + STANDING bag. Pipe 1½-in. diameter cookies
MAKES: 2 DOZEN 2 in. apart onto parchment paper-
lined baking sheets. Sprinkle with
2 egg whites mint candies.
¹�₂
tsp. cream of tartar 4. Bake meringues 40-45 minutes
¹�₄
tsp. peppermint extract or until firm to the touch. Turn
¹�₂
cup sugar oven off; leave meringues in oven
¹�₄
cup crushed red and green mint 1 hour.
candies 5. Remove from baking pans to a
wire rack to cool completely. Store
1. Place egg whites in a small bowl; meringues at room temperature in
let stand at room temperature an airtight container.
30 minutes. PER SERVING 17 cal., trace fat (0 sat.
2. Preheat oven to 250°. Add the fat), 0 chol., 5 mg sodium, 4 g carb.,
cream of tartar and peppermint trace fiber, trace pro.

56 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FREEZE ITPeppermint
Twist Kisses
I started making these cookies many
years ago, and they’re still one of my
daddy’s favorites. For other holidays
throughout the year, I change the
colors and kisses.
—TRACI WYNNE DENVER, PA

PREP: 20 MIN. + CHILLING

BAKE: 10 MIN./BATCH • MAKES: 3 DOZEN

36 candy cane kisses or milk

chocolate kisses, unwrapped
¹�₂ cup butter, softened
¹�₃ cup sugar
¹�₄ tsp. salt
1 egg yolk
I GI r kisses—
Freeze you andy cane
he c
¹�₂ tsp. peppermint extract especially t re popping
¹�₂ tsp. vanilla extract kind—befo arm cookies.
the w
1¹�₄ cups all-purpose flour them onto t h e chocolate
It p r e v e n t s
g.
4 to 8 drops red food coloring from meltin
1. Freeze kisses in a covered container
I
for at least 1 hour. In a large bowl,
cream butter, sugar and salt until
light and fluffy. Beat in egg yolk and
extracts. Gradually beat flour into
creamed mixture.
2. Divide dough in half; tint one
portion red. Divide each half into
four portions and shape into
9-in.-long rolls. Place one red log
next to one white log; twist gently to
create one swirled roll. Roll gently
until it becomes one log. Repeat with
remaining dough. Wrap in plastic
wrap; refrigerate 1 hour or until firm.
3. Preheat oven to 350°. Unwrap
dough; Cut each log crosswise into
nine slices; shape each slice into a
ball. Place dough 1 in. apart on
ungreased baking sheets. Flatten
slightly with a glass.
4. Bake 10-12 minutes or until edges
are lightly browned. Immediately
press a kiss into center of each
cookie. Remove from pans to wire
racks to cool.
FREEZE OPTION Freeze cookies,
layered between waxed paper, in
freezer containers. To use, thaw
before serving.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 57

Chocolate Mallow Drops
I can’t get enough of
these cookies with
the pecans hidden
COOKIES!

inside. They’re fun to

make and adorable.
The frosting is from a
long-loved recipe that I also use for
chocolate cake and cupcakes.
—MARIE HATTRUP SPARKS, NV

PREP: 25 MIN.
BAKE: 10 MIN./BATCH + COOLING
MAKES: ABOUT 3 DOZEN

¹�₂ cup butter, softened

1 cup sugar
1 egg
¹�₂ cup 2% milk
1 tsp. vanilla extract
1³�₄ cups all-purpose flour
¹�₂ cup baking cocoa
¹�₂ tsp. baking soda
¹�₂ tsp. salt
¹�₂ cup chopped pecans
18 to 22 large marshmallows, halved
FROSTING
¹�₄ cup butter, cubed
2 oz. unsweetened chocolate,
chopped
1 oz. semisweet chocolate,
chopped
2 cups confectioners’ sugar
3 to 6 Tbsp. brewed coffee

1. Preheat oven to 375°. In a large

bowl, cream butter and sugar until
light and fluffy. Beat in egg, milk
and vanilla. In another bowl, whisk
flour, baking cocoa, baking soda and
salt; gradually beat into creamed

GI
mixture. Stir in pecans.
2. Drop dough by rounded

I dough is
This cookie ut don’t
tablespoonfuls 2 in. apart onto
ungreased baking sheets. Bake
6 minutes. Press a marshmallow
,b
pretty thin ns easily half, cut side down, onto each cookie.
p oo
worr y. It s d
g shee t s a n
Bake 2-3 minutes longer or until
o n t o b a k in
to fluf f y, edges are set and marshmallows
bakes up in kies. are softened. Remove from pans to
fudg y coo wire racks to cool completely.
I 3. For frosting, in a microwave,
melt butter and chocolates; stir until
smooth. Whisk in confectioners’
sugar and enough coffee to reach a
drizzling consistency. Drizzle over
cookies. Let stand until set.

58 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FREEZE IT Gradually beat in flour. Shape
Envelopes of Fudge into a disk; wrap in plastic wrap.
This is like a brownie wrapped in a
cookie. The chocolate and the walnuts
make each bite satisfyingly rich.
—DONNA NOWICKI CENTER CITY, MN
Refrigerate 1 hour or until firm
enough to roll.
2. For filling, in a small bowl,
beat butter, sugar and baking
I GI
A ruler ma
handy kitch kes a
cocoa until blended. Beat in egg especially w en tool,
yolk, vanilla extract and salt. he n
squares for cutting
PREP: 20 MIN. + CHILLING
BAKE: 20 MIN./BATCH Stir in walnuts. cookies. If these
you
MAKES: 25 COOKIES 3. Preheat oven to 350°. On a have one in only
lightly floured surface, roll dough desk, ask S your
an
¹�₂ cup butter, softened into a 12½-in. square; cut into another to ta for
3 oz. cream cheese, softened twenty-five 2½-in. squares. stash in
the kitchen
1¹�₄ cups all-purpose flour 4. Place a rounded teaspoonful .
FILLING of filling in center of each square. I
¹�₄ cup butter, softened Bring two opposite corners to
¹�₂ cup sugar center. Moisten edges with water
¹�₃ cup baking cocoa and pinch to seal. Place 1 in. apart
1 egg yolk on lightly greased baking sheets.
¹�₂ tsp. vanilla extract 5. Bake 18-22 minutes or until
¹�₈ tsp. salt light brown. Remove to wire racks
¹�₂ cup finely chopped walnuts to cool.
FREEZE OPTION Freeze cookies in
1. In a large bowl, beat butter and freezer containers. To use, thaw
cream cheese until smooth. before serving.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 59

COOKIES!

FREEZE IT Molasses Cutouts 1. In a large bowl, cream shortening

Make these spicy cutouts as cute as can and sugar until light and fluffy.
be, and you’ll have the first-to-go treat Beat in eggs, buttermilk and molasses.
at this year’s cookie swap. In another bowl, whisk flour, salt,
—DEB ANDERSON JOPLIN, MO baking soda, baking powder, ginger
and cloves; gradually beat into
PREP: 30 MIN. + CHILLING creamed mixture.
BAKE: 10 MIN./BATCH 2. Divide dough in half. Shape each
MAKES: ABOUT 3 DOZEN into a disk; wrap in plastic wrap.
Refrigerate 2 hours or until firm
²�₃ cup shortening enough to roll.
1¹�₄ cups sugar 3. Preheat oven to 375°. On a lightly
2 eggs floured surface, roll each portion of
2 Tbsp. buttermilk dough to ⅛-in. thickness. Cut with a
2 Tbsp. molasses floured 3-in. cookie cutter. Place 2 in.
3¹�₂ cups all-purpose flour apart on greased baking sheets.
1 tsp. salt 4. Bake 8-10 minutes or until edges
1 tsp. baking soda begin to brown. Remove from pans
1 tsp. baking powder to wire racks to cool completely.
1 tsp. ground ginger Decorate as desired.
¹�₂ tsp. ground cloves FREEZE OPTION Freeze undecorated
Confectioners’ sugar icing, cookies, in freezer containers. To use,
coarse sugar, sprinkles and thaw in covered containers and
nonpareils, optional decorate as desired.

60 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FREEZE IT Ginger-Doodles
When I was a kid,
both of my grandmas
helped me learn to
bake, and I’ve been
doing it ever since.
My two brothers like
snickerdoodles and I like gingersnaps.
These cookies make all of us happy.
—BECKY TOTH HAVRE, MT

PREP: 25 MIN. • BAKE: 10 MIN./BATCH

MAKES: ABOUT 5 DOZEN

³�₄ cup butter, softened

1¹�₂ cups sugar, divided
¹�₂ cup packed brown sugar
1 egg
¹�₂ cup maple syrup
3¹�₄ cups all-purpose flour
1 tsp. baking soda
³�₄ tsp. ground cinnamon, divided
¹�₂ tsp. ground ginger
¹�₄ tsp. each salt, cream of tartar
and ground nutmeg

1. Preheat oven to 350°. In a bowl,

cream butter, ½ cup sugar and
brown sugar until light and fluffy.
Beat in egg and syrup. In another
bowl, whisk flour, baking soda,
½ tsp. cinnamon, ginger, salt, cream
of tartar and nutmeg; slowly beat
into creamed mixture.
2. In a small bowl, combine
remaining sugar and cinnamon.
Shape dough into 1-in. balls; roll
in sugar mixture. Place 3 in. apart
on ungreased baking sheets.
Bake 10-12 minutes or until light
brown. Remove to wire racks
to cool.
FREEZE OPTION Freeze cookies in
freezer containers. To use, thaw
before serving.

HEY, SNICKE RDOODLE RS

Get your ’doodle fix by
the baker’s dozen. Find bars,
sundaes, even a cake at
tasteofhome.com/
snickerdoodle

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 61

Salted Toffee
FREEZE IT
Cashew Cookies
I might be addicted
to this sweet and
COOKIES!

salty flavor combo.

Lucky for me, these
nutty cookies are
quick to make.
—CRYSTAL SCHLUETER
NORTHGLENN, CO

PREP: 25 MIN. • BAKE: 10 MIN./BATCH

MAKES: ABOUT 5 DOZEN

1 cup butter, softened

1¹�₂ cups packed brown sugar
2 eggs
1 tsp. vanilla extract
2²�₃ cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1¹�₂ cups chopped salted cashews
1 cup brickle toffee bits
1 cup butterscotch chips
Salted whole cashews

1. Preheat oven to 375°. In a large

bowl, cream butter and brown
sugar until light and fluffy. Beat in
eggs and vanilla. In another bowl,
whisk flour, salt and baking soda;
gradually beat into creamed
mixture. Stir in chopped cashews,
toffee bits and butterscotch chips.
2. Drop dough by rounded
tablespoonfuls 2 in. apart onto
ungreased baking sheets. Press one
whole cashew into each cookie.
Bake 7-9 minutes or until golden
brown. Cool on pans 2 minutes.
Remove to wire racks to cool.
FREEZE OPTION Freeze cookies in
freezer containers. To use, thaw

I GI a re m a d e
Brickle bits rab the
by Heath. G the kind
before serving.

not
plain ones, hocolate
with milk c .
mixed in
I

62 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FREEZE IT Pecan Tassies 1. In a bowl, beat butter and cream
Make these for your cookie platters or cheese until smooth; gradually beat
serve them as a special dessert all by in flour. Refrigerate, covered, 1 hour
themselves. You can bake them in mini or until firm enough to roll.
tart pans, too, if you have them. 2. Preheat oven to 375°. Shape
—JOY CORIE RUSTON, LA dough into 1-in. balls; press evenly
onto bottom and up the sides of
PREP: 25 MIN. + CHILLING • BAKE: 20 MIN. ungreased mini-muffin cups.
MAKES: 2 DOZEN 3. For filling, in a small bowl, mix
egg, brown sugar, butter, vanilla
¹�₂ cup butter, softened and salt until blended. Stir in ⅓ cup
3 oz. cream cheese, softened pecans; spoon into pastries. Sprinkle
1 cup all-purpose flour with remaining pecans.
FILLING 4. Bake 20-25 minutes or until
1 egg edges are golden and filling is puffed.
³�₄ cup packed brown sugar Cool in pans 2 minutes. Remove to
1 Tbsp. butter, softened wire racks to cool.
1 tsp. vanilla extract FREEZE OPTION Freeze cooled cookies,
Dash salt layered between waxed paper, in
²�₃ cup finely chopped pecans, freezer containers. To use, thaw in
divided covered containers before serving.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 63

COOKIES!

Winter Fruit
FREEZE IT Jeweled
FREEZE IT
Macaroons Thumbprints
All you do is mix, drop and bake these When I moved here from Malta many
chewy cookies. They have just the years ago, a kind neighbor lady took
right amount of crunch. me under her wing and baked lots of
—VERONICA MILLER ALIQUIPPA, PA cookies for me. This is one of her
recipes that I treasure.
PREP: 20 MIN. • BAKE: 10 MIN./BATCH —MARIA DEBONO NEW YORK, NY
MAKES: ABOUT 7 DOZEN
PREP: 20 MIN. + CHILLING
1 can (14 oz.) sweetened BAKE: 15 MIN./BATCH + COOLING
condensed milk MAKES: ABOUT 6 DOZEN
2¹�₄ cups flaked coconut
2¹�₄ cups coarsely chopped dates ³�₄ cup butter, softened
1¹�₂ cups coarsely chopped walnuts ³�₄ cup confectioners’ sugar
³�₄ cup dried cherries 1 egg yolk
³�₄ cup dried cranberries ¹�₂ tsp. almond extract
³�₄ tsp. vanilla extract 1³�₄ cups all-purpose flour
¹�₂ cup raspberry or apricot
1. Preheat oven to 350°. In a preserves
large bowl, mix all ingredients.
Drop by tablespoonfuls 2 in. 1. In a large bowl, beat butter and
apart onto parchment paper-lined confectioners’ sugar until blended.
baking sheets. Beat in egg yolk and extract.
2. Bake 8-10 minutes or until light Gradually beat in flour. Refrigerate,
brown. Cool on pans 5 minutes. covered, 2 hours or until firm.
Remove to wire racks to cool. 2. Preheat oven to 350°. Shape into
Store in an airtight container. ¾-in. balls. Place 1 in. apart on
FREEZE OPTION Freeze cookies, greased baking sheets. Press a deep
layered between waxed paper, in indentation in center of each with
freezer containers. To use, thaw your thumb.
before serving. 3. Bake 12-14 minutes or until
edges are light brown. Remove
from pans to wire racks. Fill each
with ¼ tsp. preserves; cool.
FREEZE OPTION Freeze unfilled
cookies, between waxed paper, in
freezer containers. To use, thaw and
fill with preserves before serving. �

64 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

NEW YEAR’S EVE
The stars are out and the party’s still going strong. Cook up these
brunch favorites that are just as fabulous after dark.

French Toast
Waffles, page 67
Linda Martindale
Elkhorn, WI

*
Make mingling
easy. Slice waffles
into sticks, skewer
them together and
rest them on a cup
of maple syrup
for dipping.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 65

NEW YEAR’S EVE

Holiday
Peppermint
Mocha

PIN ME!
tasteofhome
/hashbrown.com
pin

Scrambled Egg
Hash Brown Cups

66 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FREEZE IT 1. In a saucepan, heat milk over
French Toast Waffles medium heat until bubbles form
On weekends I like around sides of pan. Whisk in cocoa
to make a hearty mix. Add espresso and heat through.
breakfast for my 2. Remove from the heat; stir in
hardworking husband. liqueur. If desired, serve with

*
Slip a mini
doughnut over
And, of course, I like
to relax a bit myself.
It’s fun to let the waffle iron do the work
whipped cream.

Scrambled Egg
the rim of a mug for this little twist on classic French toast. Hash Brown Cups
of mocha or —LINDA MARTINDALE ELKHORN, WI These cuties pack all your favorite
hot chocolate. breakfast foods—eggs, hash browns
Dunk away. PREP: 15 MIN. • COOK: 5 MIN./BATCH and bacon—into one neat little cup.
MAKES: 16 WAFFLES This recipe has gotten me through
many parties and events.
8 eggs —TALON DIMARE BULLHEAD CITY, AZ
2 cups 2% milk
¹�₂ cup sugar PREP: 10 MIN. • BAKE: 25 MIN.
1 tsp. vanilla extract MAKES: 1 DOZEN
¹�₂ tsp. ground cinnamon
¹�₂ tsp. ground nutmeg 1 pkg. (20 oz.) refrigerated
16 slices Texas toast Southwest-style shredded hash
Maple syrup brown potatoes
6 eggs
In a large bowl, whisk the first six ¹�₂ cup 2% milk
ingredients. Dip both sides of bread ¹�₈ tsp. salt
in egg mixture. Place in a preheated 1 Tbsp. butter
waffle iron; bake 4-5 minutes or until 10 thick-sliced bacon strips, cooked
golden brown. If desired, cut waffles and crumbled
into thirds. Serve with syrup. 1¹�₄ cups (5 oz.) shredded Cheddar
FREEZE OPTION Cool waffles on wire Jack cheese, divided
racks. Freeze between layers of waxed
paper in resealable plastic freezer bags. 1. Preheat oven to 400°. Divide
Reheat frozen waffles in a toaster on potatoes among 12 greased muffin
medium setting. cups; press onto bottoms and up
sides to form cups. Bake 18-20
5 INGREDIENTS FAST FIX minutes or until light golden brown.
Holiday Peppermint Mocha 2. Meanwhile, in a bowl, whisk eggs,
Making this for a milk and salt. In a large nonstick
crowd doesn’t take skillet, heat butter over medium
any more time than heat. Pour in egg mixture; cook and
making it for one. stir until eggs are thickened and no
This mocha’s also liquid egg remains. Stir in bacon and
good with a coffee ¾ cup cheese. Spoon into cups; top
liqueur instead of peppermint. Trust with remaining ½ cup cheese.
me, I’ve tried it—several times! 3. Bake 3-5 minutes or until cheese
—LAUREN BRIEN-WOOSTER is melted. Cool 5 minutes before
SOUTH LAKE TAHOE, CA removing from pan.

START TO FINISH: 10 MIN.

MAKES: 8 SERVINGS top Serve these cups with a
tip mini bar of toppings and
4 cups 2% milk dippers. Set out sliced green
8 packets instant hot cocoa mix
onion, sour cream, ketchup or
1¹�₂ cups brewed espresso or
double-strength dark roast coffee
Sriracha—whatever you like for
³�₄ cup peppermint schnapps liqueur sprucing up your brunch.
or 1 tsp. peppermint extract plus
³�₄ cup additional brewed espresso
Whipped cream, optional

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 67

NEW YEAR’S EVE

FAST FIX Croque Madame Spread tops with mayonnaise; top 5 Tbsp. maple syrup, divided
I love this recipe because it’s rich, quick with remaining cheese. Transfer to 1¹�₂ tsp. olive oil
and easy to make for breakfast, lunch an ungreased baking sheet; bake 3 eggs, lightly beaten
or dinner. My son and I both like the 4-5 minutes or until cheese is melted. 1 medium tart apple, thinly sliced
fried egg on top, but you can make the 3. Meanwhile, for eggs, heat 1 Tbsp. 1 Tbsp. lemon juice
sandwiches with or without it—they’re butter on griddle over medium-high 1 cup (4 oz.) shredded cheddar
great either way. heat. Break four eggs, one at a time, cheese
—CAROLYN TURNER RENO, NV onto griddle. Reduce heat to low. 3 fully cooked apple chicken
Cook until desired doneness, turning sausage links, thinly sliced
START TO FINISH: 30 MIN. after whites are set if desired. (about 9 oz.)
MAKES: 8 SERVINGS Sprinkle with salt and pepper. Place ¹�₂ cup dried cranberries
eggs over sandwiches. Repeat with
1 lb. thinly sliced Gruyere cheese, remaining ingredients. 1. Preheat oven to 400°. Grease
divided a 15-in.x10-in.x1-in. baking pan;
16 slices sourdough bread Maple Cran-
FAST FIX sprinkle with cornmeal. Gently
1¹�₂ lbs. thinly sliced deli ham Apple Breakfast Pizza unroll and press pizza dough onto
¹�₂ cup butter, softened When hosting the bottom and ½ in. up sides of the
4 to 6 Tbsp. mayonnaise overnight guests, I prepared baking pan. Brush dough
EGGS like to surprise them with 2 Tbsp. maple syrup. Bake for
2 Tbsp. butter with this unique 8-10 minutes or until edges are
8 eggs breakfast pizza. A bit lightly browned.
¹�₂ tsp. salt tart, a bit sweet and 2. In a small nonstick skillet, heat
¹�₂ tsp. pepper savory, it’s definitely not your basic oil over medium heat. Pour in eggs;
bacon and eggs! cook and stir until eggs are thickened
1. Preheat oven to 400°. Place half of —MARYBETH MANK MESQUITE, TX and no liquid egg remains. Spoon
the cheese on eight bread slices; top eggs onto crust.
with ham and remaining bread. START TO FINISH: 30 MIN. 3. In a small bowl, toss apple slices
Spread outsides of sandwiches with MAKES: 8 PIECES with lemon juice. Top pizza with
softened butter. apple, cheese, sausage and cranberries.
2. On a griddle, toast sandwiches 2 Tbsp. cornmeal Bake 5-7 minutes longer or until
over medium heat 2-3 minutes on 1 tube (13.8 oz.) refrigerated cheese is melted. Drizzle with
each side or until golden brown. pizza crust remaining syrup.

Maple Cran-Apple
Breakfast Pizza

Croque
Madame

68 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

STATEMENT OF OWNERSHIP,
MANAGEMENT AND CIRCULATION
(Required by 39 U.S.C. 3685)
1. Publication Title: Simple & Delicious
2. Publication #016-598
3. Filing Date: 9/30/14
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, WI 53212-3906
Contact Person: Jim Woods
Telephone: 1-888-859-9005
8. Complete mailing address of headquarters
or general business office of publisher:
1610 N. 2nd Street, Suite 102
Milwaukee, WI 53212-3906
9. Full names and complete mailing addresses
of publisher, editor and managing editor:
Mark Josephson, 750 Third Avenue, New York,
NY 10017
Jeanne Ambrose, 1610 N. 2nd Street, Suite 102
Milwaukee, WI 53212-3906
Ellie Martin Cliffe, 1610 N. 2nd Street, Suite 102
Milwaukee, WI 53212-3906
10. Owner: RDA Enthusiast Brands, LLC
1610 N. 2nd Street, Suite 102
Milwaukee, 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, NY 10017
Chorizo & Egg 12. Not applicable
Breakfast Ring 13. Publication title:
Taste of Home Simple & Delicious
14. Issue date for circulation data below:
August/September 2014
15. Extent and nature of circulation:
Average no. copies No. copies of single
Chorizo & Egg 2. In a large skillet, cook chorizo each issue during issue published
Breakfast Ring over medium heat 6-8 minutes or preceding 12 months nearest to filing date
a. Total no. copies (net press run)
People love it when I bring this loaded until cooked through, breaking into 387,364 356,600
crescent ring to brunch. Of course, crumbles. Remove with a slotted b. Paid circulation
1. Mailed outside-county paid subscriptions
everyone’s happy when we have it spoon; drain on paper towels. 312,865 304,440
for dinner, too! It’s so simple to bake Discard drippings, wiping the 2. Mailed in-county paid subscriptions
0 0
at home, then take wherever the skillet clean. 3. Paid distribution outside the mails, including
party’s happening. 3. In a small bowl, whisk eggs, salt sales through dealers and carriers, street
vendors, counter sales and other paid
—FRANCES BLACKWELDER and pepper until blended. In same distribution outside the USPS
5,619 6,703
GRAND JUNCTION, CO skillet, heat butter over medium 4. Paid distribution by other classes of
heat. Pour in egg mixture; cook and mail through the USPS
0 0
PREP: 25 MIN. • BAKE: 15 MIN. stir until eggs are thickened and no c. Total paid distribution (sum of 15b1, 2, 3 and 4)
MAKES: 8 SERVINGS liquid egg remains. 318,484 311,143
d. Free or nominal rate distribution
4. Spoon egg mixture, chorizo and 1. Outside-county copies
2 tubes (8 oz. each) refrigerated cheese across wide end of triangles. 67,563 43,787
2. In-county copies
crescent rolls Fold pointed end of triangles over 0 0
¹�₂ lb. uncooked chorizo, casings 3. Copies mailed at other classes
filling, tucking points under to form through the USPS
removed or bulk spicy pork a ring (filling will be visible after 0 0
4. Free or nominal rate distribution
sausage ring is formed). outside the mail
8 eggs 5. Bake 15-20 minutes or until 0 0
e. Total free or nominal rate distribution
¹�₄ tsp. salt golden brown. Serve with salsa. � (sum of 15d1, 2, 3 and 4)
¹�₄ tsp. pepper 67,563 43,787
f. Total distribution (sum of 15c and e)
1 Tbsp. butter HOW TO 386,047 354,930
1 cup (4 oz.) shredded pepper g. Copies not distributed
MAKE A BREAKFAST RING 1,317 1,670
Jack cheese h. Total (sum of 15f and g)
1 cup salsa Carefully pull 387,364 356,600
i. Percent paid (15c divided by 15f times 100)
the points of 82.50% 87.66%
1. Preheat oven to 375°. Unroll the crescent 16. This statement of ownership will be printed in the
December/January 2015 issue of this publication.
crescent dough and separate into dough triangles 17. I certify that all information furnished on this form
triangles. On an ungreased 12-in. straight over is true and complete. I understand that anyone
pizza pan, arrange triangles in a ring the filling to the who furnishes false or misleading information on
this form may be subject to criminal sanctions
with points toward the outside and inside of the ring. Tuck the points (including fines and imprisonment) and/or civil
sanctions (including civil penalties).
wide ends overlapping. Press under the base, and bake away.
Signature: Jim Woods, Vice President,
overlapping dough to seal. Planning, Consumer Marketing

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 69

FROM THE EDITORS OF TASTE OF HOME,
AMERICA’S #1 COOKING MAGAZINE

Taste of Home Cooking School

N OW AVA I L A B L E O N L I N E !

You’ll learn our best kitchen

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secrets, classic comfort food
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—Catherine Cassidy,
Editor in Chief, Taste of Home

Taste of Home Cooking School is perfect if you’re:

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Add a bold seasoning statement with Mrs. Dash®! A tasty blend
of 14 herbs and spices, Mrs. Dash® brings surprisingly delicious, salt-free
flavor to any dish. Turn the page for quick and easy recipes!

Cranberry Chicken | Next Page

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Ingredients
Italian Wedding Soup 1 Tbsp. olive oil
Prep Time: 10 Min. • Cook Time: 30 Min. • Serves: 6-8 2 leeks, well washed and diced
1 carrot, diced
1 celery stalk, diced
1 Tbsp. Mrs. Dash® Garlic & Herb
Seasoning Blend
8 cups chicken broth
½ pound 95% lean ground beef
½ Tbsp. Mrs. Dash® Italian Medley
Seasoning Blend
¼ cup parsley, minced
1 egg
¼ cup bread crumbs
½ cup small pasta such as orzo or stars
1 cup kale, chopped
Parmesan cheese for garnishing

Directions
• In a large stockpot, heat the oil
over medium-high heat. Add the leeks,
carrot, celery and Mrs. Dash® Garlic
& Herb Seasoning Blend. Saute until
the vegetables begin to wilt, about
4 minutes. Add the chicken broth
and bring to a boil. Reduce the heat
to medium.
• Meanwhile, make the meatballs
by combining the ground beef,
Mrs. Dash® Italian Medley Seasoning
Blend, parsley, egg and bread
crumbs in a medium mixing bowl.
Form the meat mixture into quarter-
sized balls and drop into the flavored
chicken broth. Heat for 10 minutes and
then add the pasta and chopped kale
and cook for another 10 minutes.
• Garnish with grated Parmesan cheese.

Cover Recipe Cranberry Chicken Prep Time: 20 Min. • Cook Time: 20 Min. • Serves: 6

Ingredients Directions
6 boneless skinless chicken • Rub chicken with seasoning
breast halves (4 ounces each) blend. In a large nonstick skillet,
1 Tbsp. Mrs. Dash® cook chicken in 1 Tbsp. oil over
Original Blend medium heat for 4-5 minutes
on each side or until a meat
2 Tbsp. olive oil, divided thermometer reaches 170°.
⅔ cup chopped green onions Remove and keep warm.
½ cup dried cranberries • In the same skillet, saute onions
½ cup reduced-sodium in remaining oil. Stir in the
chicken broth cranberries, broth, cranberry
juice, syrup and vinegar; bring
⅓ cup cranberry juice to a boil. Reduce heat; cook
4½ tsp. maple syrup and stir for 2 minutes. Return
1 Tbsp. balsamic vinegar chicken to the pan; cook for
1 minute or until heated through.
⅓ cup chopped pecans, toasted Sprinkle with pecans.
(optional)
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Ingredients
Buttery Pepper Salmon ½ tsp. water
Prep Time: 5 Min. • Cook Time: 10 Min. • Serves: 2 1½ Tbsp. Molly McButter®
Butter Flavor Sprinkles
2 tsp. Mrs. Dash® Lemon Pepper
Seasoning Blend
1 tsp. lime juice
½ tsp. honey
8 ounces salmon
1½ Tbsp. toasted almonds

Directions
• Preheat broiler. Combine first five
ingredients in small bowl; mix well.
• Broil fish in grill pan 6-8 inches from
heat source, skin side up, for 5 minutes.
• Turn fish over and spread with
Molly McButter®/Mrs. Dash® mixture.
Broil for an additional 4-5 minutes.
• Garnish with sliced almonds.

Ingredients
Smoky Onion Biscuit Squares 1 small onion, chopped
Prep Time: 20 Min. • Bake Time: 20 Min. • Serves: 16 2 Tbsp. butter
¼ tsp. sugar
1 garlic clove, minced
1½ cups biscuit/baking mix
½ cup 2% milk
1 egg
¼ pound smoked mozzarella
cheese, shredded, divided
1 tsp. Mrs. Dash® Southwest
Chipotle Seasoning Blend

Directions
• In a small skillet, cook onion in butter
over medium heat until tender.
Add sugar; cook 10-15 minutes longer
or until golden brown. Add garlic;
cook for 1 minute. Cool slightly.
• In a small bowl, combine the biscuit
mix, milk and egg. Fold in ½ cup
cheese, seasoning blend and onion
mixture. Transfer to an 8-inch-square
baking dish coated with cooking spray.
Sprinkle with remaining cheese.
• Bake at 400° for 18-22 minutes or
until a toothpick inserted near the
center comes out clean. Cut into
squares; serve warm.
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Ingredients
Mediterranean Pizza 3 6-inch flour tortillas
Prep Time: 5 Min. • Cook Time: 12 Min. • Serves: 2 2 tsp. olive oil
2 Tbsp. Mrs. Dash® Garlic & Herb
Seasoning Blend
4 plum tomatoes
¼ cup artichoke hearts
2 Tbsp. black olives
1 cup mozzarella cheese

Directions
• Brush tortillas with olive oil. Sprinkle 1
Tbsp. Mrs. Dash® Garlic & Herb Seasoning
Blend evenly over flour tortillas.
• Place sliced tomatoes, artichoke
hearts and black olives evenly over
flour tortillas.
• Sprinkle with remaining Mrs. Dash®
Garlic & Herb Seasoning Blend, then
add cheese.
• Bake 12-15 minutes in a preheated
425° oven, or until cheese is lightly
browned.

Ingredients
Citrus-Glazed Apple-Stuffed Pork Chops Cooking spray
Prep Time: 15 Min. • Cook Time: 45 Min. • Serves: 4 2 tsp. olive oil
1 McIntosh or Granny Smith
apple, diced
¼ cup chopped red onion
½ cup plus 2 Tbsp. Polaner® Sweet
Orange Marmalade, divided
1 Tbsp. plus 2 tsp. Mrs. Dash®
Lemon Pepper Seasoning Blend, divided
4 thick-cut, bone-in pork loin chops
(about 5-6 ounces each)

Directions
• Preheat oven to 350º. Coat a shallow
roasting pan with cooking spray.
• Heat oil in a skillet over medium-high
heat. Add apple and onion; cook 2-3
minutes, until soft. Add 2 Tbsp. of the
marmalade and 2 tsp. of Mrs. Dash®
Lemon Pepper Seasoning Blend, and
stir to coat. Remove from heat.
• Using a sharp knife, cut a pocket into
each pork chop by slicing crosswise
into the side of chop and almost through
to the other side (the bone side).
• Spoon apple mixture into pocket and
transfer stuffed pockets to prepared pan.
• In a small bowl, combine remaining cup
of Polaner® Sweet Orange Marmalade
and 1 Tbsp. of Mrs. Dash® Lemon Pepper
Seasoning Blend. Mix well. Spoon mixture
over pork chops.
• Bake 45 minutes, until pork is tender
and cooked through (still slightly pink
in the center is perfect; or use a meat
thermometer and remove pork from oven
when internal temperature reaches 160°).
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Ingredients
Very Low-Fat Twice-Baked Potatoes 2 large baked potatoes
Prep Time: 5 Min. • Cook Time: 15 Min. • Serves: 2 ½ cup fat-free sour cream
2 Tbsp. Molly McButter®
Cheese Flavor Sprinkles
1 tsp. Mrs. Dash® Garlic & Herb
Seasoning Blend
2 Tbsp. non-fat milk

Directions
• Preheat oven to 350°. Cut each
baked potato in half lengthwise.
Scoop potato from shells (leaving
¼ inch of potato on skin) into
medium bowl; reserve shells. Add
remaining ingredients; mix well.
• Spoon mixture into potato shells.
Heat in oven 12-15 minutes or
microwave on high 1-2 minutes
until hot.
• Sprinkle with additional
Molly McButter® Cheese Flavor
Sprinkles, if desired.

Herb Spread Ingredients

1 cup unsalted butter, softened
Prep Time: 5 Min. • Serves: 16
4 tsp. Mrs. Dash® Garlic & Herb
Seasoning Blend

Directions
Combine butter and Mrs. Dash® Garlic &
Herb Seasoning Blend in small bowl; mix
well. Refrigerate until ready to use.
MOM TO MOM

Slow Cooker
Superstars
The secret to a happy mom during the holidays: lots of help. Meet the bloggers at
sixsistersstuff.com, here to lend a hand with their top slow-cooked dishes.
They’re talkin’ juicy Italian beef, fork-tender ribs—even a kid-approved Cobb salad.

Family-Favorite Italian
Beef Sandwiches

76 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FREEZE IT SLOW COOKER
Family-Favorite Italian
Beef Sandwiches
This roast beef is a snap to prepare.
Then pop the bag in the freezer. Thaw it
in the fridge a few days before your
weekly menu calls for it. After cooking
all day, the meat is very tender. It was a
household classic right away.
—LAUREN ADAMSON ELYS E
SIXSISTERSSTUFF.COM

PREP: 10 MIN. + FREEZING

COOK: 8 HOURS
MAKES: 12 SERVINGS
L AU R
EN
1 jar (16 oz.) sliced pepperoncini, KRIST
A EN
undrained KENDR
1 can (14¹�₂ oz.) diced tomatoes,
undrained
CA MI LLE
1 medium onion, chopped
¹�₂ cup water S TE
PH A
2 pkg. Italian salad dressing mix NIE
1 tsp. dried oregano
¹�₂ tsp. garlic powder
1 beef rump roast or bottom Cooking, Sister Style
round roast (3 to 4 lbs.)
12 Italian rolls, split
IT’S NO WONDER THE ADAMSON DAUGHTERS ARE BIG FANS
1. In a large resealable plastic
OF FAMILY DINNERS. Every night at their childhood home in Utah,
freezer bag, combine the first seven
ingredients. Add beef roast; seal bag the meal was ready at 6:30 sharp. “It was our time to reconnect and
and freeze. talk about the day,” says Stephanie Loaiza, the fourth of the six girls.
2. To use, place filled freezer bag “Dinners were never quiet or perfect or fancy, but they were always
in refrigerator 48 hours or until full of laughter and delicious food.”
completely thawed. Transfer contents The sisters—Camille, Kristen, Elyse, Steph, Lauren and Kendra—
of the bag to a 5- or 6-qt. slow cooker. learned their way around the kitchen baking treats at their mom’s
Cook, covered, on low 8-10 hours or side. As they left home, they started cooking their own meals, too.
until meat is tender. And that’s when they discovered how awesome slow cookers are.
3. Remove roast; cool slightly. “When we were first on our own, we were always on Google and
Skim fat from cooking juices. Shred
calling our mom,” Steph says. “Now we like to make recipes that use
meat with two forks. Return meat
simple ingredients, preferably ones we keep on hand.”
and cooking juices to slow cooker;
heat through. Serve on rolls. The long-distance sisters are closer than ever. Four years ago,
FREEZE OPTION Freeze cooled meat when Elyse was planning a move to California, she got the idea to
mixture and juices in freezer containers. start Six Sisters’ Stuff, their place to share great recipes, DIY projects,
To use, partially thaw in refrigerator books they’re loving and more. What started as an effort to keep in
SIX SISTERS PHOTOS, CHELSEA PETERSON PHOTOGRAPHY

overnight. Heat through in a saucepan, touch with one another became a powerhouse blog with millions of
stirring occasionally and adding a little visitors a month.
water if necessary. “We’ve made some of our dearest friends through blogging,” says
Steph, whose food blogger role models include Ree Drummond, also
top Take this fully loaded known as the Pioneer Woman. “Lots of incredible, generous people
tip sandwich one step have inspired us in so many ways.”
These days, Adamson family dinners are rare. “Now that we’re
further and top it with a couple spread across a few states, we’re only together a few days a year,”
of slices of Provolone. Close the says Steph, “and with husbands and kids in the mix, there are 21 of
bun for a minute or two for the us!” But some things have stayed the same: Dinners are still loud, the
cheese to get nicely melted. food’s still tasty, and most important, there’s still plenty of happy
news to share.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 77

E LYS E
MOM TO MOM

“Multiply
the recipe
and make
a bunch of
meals at
once, then freeze them
in separate zip-top bags.
After some chopping,
measuring and mixing,
you’ll have several
dinners ready to go.”
—ELYSE ELLIS

FREEZE IT SLOW COOKER 3 Tbsp. reduced-sodium soy 1. In a large resealable plastic

Slow Cooker Sweet- sauce freezer bag, combine the first
and-Sour Pork 3 Tbsp. tomato paste 10 ingredients. Add pork loin chops,
One of my biggest temptations is ¹�₂ tsp. garlic powder onion, green pepper and pineapple;
Chinese food, so I lightened up one of ¹�₄ tsp. ground ginger seal bag and freeze.
our favorite take-out dishes. It’s easy ¹�₄ tsp. pepper 2. To use, place filled freezer bag
and even saves us some calories. 1¹�₂ lbs. boneless pork loin chops, in refrigerator 48 hours or until
—ELYSE ELLIS SIXSISTERSSTUFF.COM cut into 1-in. cubes completely thawed. Transfer contents
1 large onion, cut into 1-in. pieces to a 3- or 4-qt. slow cooker. Cook,
PREP: 15 MIN. + FREEZING 1 large green pepper, cut into covered, on low 6-8 hours or until
COOK: 6¹�₄ HOURS • MAKES: 4 SERVINGS 1-in. pieces pork and vegetables are tender.
1 can (8 oz.) pineapple chunks, 3. In a small bowl, mix cornstarch
¹�₂
cup sugar drained and chicken broth until smooth;
¹�₂
cup packed brown sugar ADDITIONAL INGREDIENTS gradually stir into cooking juices.
¹�₂
cup chicken broth 3 Tbsp. cornstarch Cook, covered, on low 15-20 minutes
¹�₃
cup white vinegar ¹�₃ cup chicken broth or until sauce is thickened. Serve
3 Tbsp. lemon juice Hot cooked rice with rice.

78 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

SLOW COOKER Barbecue 2 small carrots, thinly sliced turn to coat. Cook, covered, on low
Chicken Cobb Salad 1 medium sweet red or green 3-4 hours or until chicken is tender
One night, I already had some barbecue pepper, chopped (a thermometer should read at
chicken in the slow cooker, but wanted 3 hard-cooked eggs, chopped least 165°).
to figure out how to get all our daily 6 bacon strips, cooked and 2. Remove chicken from slow
vegetable servings in one sitting. Enter crumbled cooker; cut into bite-size pieces.
this fantastic salad. 1¹�₂ cups (6 oz.) shredded cheddar In a bowl, toss chicken with 1 cup
—CAMILLE BECKSTRAND cheese barbecue sauce mixture. Divide
SIXSISTERSSTUFF.COM Salad dressing of your choice romaine among six plates; arrange
chicken, vegetables, eggs, bacon and
PREP: 30 MIN. • COOK: 3 HOURS 1. In a greased 3-qt. slow cooker, mix cheese over romaine. Drizzle with
MAKES: 6 SERVINGS the first four ingredients. Add chicken; salad dressing.

1 bottle (18 oz.) barbecue

sauce
2 Tbsp. brown sugar
¹�₂ tsp. garlic powder
¹�₄ tsp. paprika
1¹�₂ lbs. boneless skinless
chicken breasts
12 cups chopped romaine
3 plum tomatoes, chopped
2 avocados, peeled and
chopped

E
C A M I LL “A big challenge for me is making
sure my family eats enough veggies
every day. My kids love this salad
because everything is chopped into
bite-size pieces and they can pick
what they want with their chicken.”
—CAMILLE BECKSTRAND

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 79

SLOW COOKER Pineapple- spoon, place ham mixture on bun ¹�₂ tsp. liquid smoke, optional
MOM TO MOM

Dijon Ham Sandwiches bottoms; top with cheese. Broil 2 lbs. boneless country-style
I like the ham and pineapple combo, so I 3-4 in. from heat 1-2 minutes or until pork ribs
tossed it in the slow cooker to see what cheese is melted and tops are toasted.
would happen. Amazing. Even my two Replace tops. If desired, serve with 1. In a large resealable plastic
youngest ate their sandwiches right up. additional mustard. freezer bag, combine ketchup, brown
—CAMILLE BECKSTRAND sugar, vinegar, seasoned salt and,
SIXSISTERSSTUFF.COM 5 INGREDIENTS SLOW COOKER if desired, liquid smoke. Add the
Super Easy Country- country-style pork ribs; seal the bag
PREP: 20 MIN. • COOK: 3 HOURS Style Ribs and freeze.
MAKES: 10 SERVINGS I’m a diehard rib fanatic. When we were 2. To use, place filled freezer bag
kids, our mom made these for us all the in refrigerator 48 hours or until
2 lbs. fully cooked ham, cut into time. We still can’t get enough of them. completely thawed. Transfer contents
¹�₂-in. cubes —STEPHANIE LOAIZA of bag to a 3-qt. slow cooker. Cook,
1 can (20 oz.) crushed pineapple, SIXSISTERSSTUFF.COM covered, on low 5-6 hours or until
undrained meat is tender.
1 medium green pepper, finely PREP: 10 MIN. + FREEZING 3. Remove the ribs to a serving
chopped COOK: 5 HOURS • MAKES: 4 SERVINGS platter. Skim the fat from cooking
³�₄ cup packed brown sugar liquid. If desired, transfer the
¹�₄ cup finely chopped onion 1¹�₂ cups ketchup cooking liquid to a small saucepan.
¹�₄ cup Dijon mustard ¹�₂ cup packed brown sugar Bring to a boil; cook 12-15 minutes or
1 Tbsp. dried minced onion ¹�₂ cup white vinegar until sauce is reduced to 1½ cups.
10 hamburger buns, split 2 tsp. seasoned salt Serve with ribs.
10 slices Swiss cheese
Additional Dijon mustard,
NIE
optional
S TE PH A “We had these at least one Sunday
1. In a greased 4-qt. slow cooker, a month growing up. It was nice to
combine the first seven ingredients. come home from church to greet the
Cook, covered, on low 3-4 hours or
until heated through. delicious smell of ribs filling our whole
2. Preheat broiler. Place hamburger house.” —STEPHANIE LOAIZA
bun bottoms and tops on baking
sheets, cut side up. Using a slotted

Pineapple-Dijon
Ham Sandwiches

Super Easy
Country-Style Ribs

80 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

SLOW COOKER 2¹�₂ cups fresh baby carrots N
Hearty Busy-Day Stew (about 12 oz.) K R I S TE “This is
When I was still living in Missouri, 1 large tomato, chopped
a friend gave me all of her family 1 medium onion, chopped
one of the
cookbooks (I was in heaven). That’s 2 Tbsp. taco seasoning simplest
where I got the idea for this stew. 2 garlic cloves, minced slow-cooker
Believe it or not, the taco seasoning ¹�₂ tsp. salt
meals I’ve
adds the perfect touch. 2 Tbsp. cornstarch
—KRISTEN HILLS SIXSISTERSSTUFF.COM 2 Tbsp. cold water
ever made. It takes less
than 10 minutes to chop
PREP: 10 MIN. • COOK: 7¹�₂ HOURS 1. In a 5- or 6-qt. slow cooker, everything and throw it
MAKES: 6 SERVINGS combine the first 10 ingredients. into the pot.” —KRISTEN HILLS
Cook, covered, on low 7-9 hours or
1¹�₂ lbs. beef stew meat until beef and vegetables are tender.
1¹�₂ lbs. potatoes (about 3 medium), 2. In a small bowl, mix cornstarch
peeled and cut into 1-in. cubes and water until smooth; gradually
1 can (14¹�₂ oz.) diced tomatoes, stir into stew. Cook, covered, on high
undrained 30-45 minutes longer or until stew
1 can (14¹�₂ oz.) beef broth is slightly thickened.

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 81

SLOW COOKER Slow Cooker
MOM TO MOM

Cheesy Broccoli Soup

Whenever I order soup at a restaurant,
I go for broccoli-cheese. I finally put my
slow cooker to the test and made my
own. It took a few tries, but now this
creamy soup is exactly how I like it.
—KRISTEN HILLS SIXSISTERSSTUFF.COM

PREP: 15 MIN. • COOK: 3 HOURS

MAKES: 4 SERVINGS

2 Tbsp. butter
1 small onion, finely chopped
2 cups finely chopped fresh
broccoli
3 cups reduced-sodium chicken
broth
1 can (12 oz.) evaporated milk
¹�₂ tsp. pepper
1 pkg. (8 oz.) process cheese
(Velveeta), cubed Slow Cooker Cheesy
Broccoli Soup
1¹�₂ cups (6 oz.) shredded extra-
sharp cheddar cheese
1 cup shredded Parmesan cheese
Additional shredded extra-sharp
cheddar cheese

1. In a small skillet, heat butter over

medium-high heat. Add onion; cook
and stir 3-4 minutes or until tender.
Transfer to a 3- or 4-qt. slow cooker.
Add broccoli, broth, milk and pepper.
2. Cook, covered, on low 3-4 hours
or until broccoli is tender. Stir in Shredded
Chicken Gyros
process cheese until melted. Add
shredded cheeses; stir until melted.
Just before serving, stir soup to
combine. Top servings with additional
cheddar cheese.

SLOW COOKER
Shredded Chicken Gyros
Our family has no links to Greece of any
kind, but we always have a great time at
Salt Lake City’s annual Greek Festival.
One of the best parts is all the awesome
food. This meal is a good way to mix up
our menu, and my kids are big fans.
—CAMILLE BECKSTRAND
SIXSISTERSSTUFF.COM ¹�₂ cup water 1. In a 3-qt. slow cooker, combine
¹�₂ cup lemon juice first nine ingredients; add chicken.
PREP: 20 MIN. • COOK: 3 HOURS ¹�₄ cup red wine vinegar Cook, covered, on low 3-4 hours or
MAKES: 8 SERVINGS 2 Tbsp. olive oil until chicken is tender (a thermometer
2 lbs. boneless skinless chicken should read at least 165°).
2 medium onions, chopped breasts 2. Remove chicken from slow
6 garlic cloves, minced 8 whole pita breads cooker. Shred with two forks; return
1 tsp. lemon-pepper seasoning Toppings: tzatziki sauce, torn to slow cooker. Using tongs, place
1 tsp. dried oregano romaine and sliced tomato, chicken mixture on pita breads.
¹�₂ tsp. ground allspice cucumber and onion Serve with toppings.

82 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

FREEZE IT SLOW COOKER 3 tsp. pepper 3. Remove roast; cool slightly.
Sweet & Smoky Pulled 1 tsp. garlic powder Discard cooking juices. Shred pork
Pork Sandwiches 1 tsp. ground mustard with two forks; return to slow cooker.
These saucy sandwiches taste like 1 boneless pork shoulder butt Stir in barbecue sauce; heat through.
something you’d order at a local roast (3 to 4 lbs.) Serve on buns.
barbecue joint. The tender meat 1 bottle (18 oz.) barbecue sauce FREEZE OPTION Freeze cooled meat
basically shreds itself when it’s done 10 hamburger buns, split mixture in freezer containers. To use,
cooking. It’s definitely my favorite partially thaw in fridge overnight.
pulled pork sandwich of all time. 1. In a small bowl, whisk the first six Heat in a pan, stirring occasionally and
—LAUREN ADAMSON ingredients; rub over roast. Place in a adding a little water if necessary.
SIXSISTERSSTUFF.COM large resealable plastic freezer bag;
seal bag and freeze.
PREP: 15 MIN. + FREEZING 2. To use, place filled freezer bag top Turn extra pulled pork
COOK: 8 HOURS • MAKES: 10 SERVINGS in refrigerator 48 hours or until tip into another meal that’s
completely thawed. Transfer contents worth squealing about. How
¹�₃ cup liquid smoke of bag to a 5- or 6-qt. slow cooker.
3 Tbsp. paprika Cook, covered, on low 8-10 hours or
about nachos, mac ’n’ cheese,
3 tsp. salt until meat is tender. pizza, chili...mmm!

L AU R E N “Add gallon-size freezer bags to your

shopping list. They’re great for
freezer-to-slow-cooker meals like this
one. Write the recipe name and cook
time right on the bag, fill it up and lay
it flat in your freezer until it’s time to thaw.”
—LAUREN ADAMSON

DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 83

MOM TO MOM

Chunky
Chicken
Cacciatore

Saucy Ranch Pork

and Potatoes

EAT SMART SLOW COOKER 3. Serve with spaghetti. If desired, ¹�₄ cup water
Chunky Chicken sprinkle with olives and cheese. 6 boneless pork loin chops
Cacciatore PER SERVING 285 cal., 11 g fat (2 g sat. (6 oz. each)
This recipe is very versatile. Scour your fat), 76 mg chol., 507 mg sodium, 2 cans (10³�₄ oz. each) condensed
fridge for anything else you want to 21 g carb., 3 g fiber, 24 g pro. cream of chicken soup, undiluted
throw in such as mushrooms, red Diabetic Exchanges: 3 lean meat, 1 cup 2% milk
pepper, extra zucchini—you name it. 1½ starch. 1 envelope ranch salad dressing mix
—STEPHANIE LOAIZA Minced fresh parsley, optional
SIXSISTERSSTUFF.COM SLOW COOKER
Saucy Ranch Pork 1. Place potatoes and water in a
PREP: 10 MIN. + FREEZING and Potatoes large microwave-safe dish.
COOK: 4 HOURS • MAKES: 6 SERVINGS A while back, my sister Elyse shared a Microwave, covered, on high for
tasty ranch pork roast recipe with all 3-5 minutes or until potatoes are
6 boneless skinless chicken thighs of us. I tweaked it so I could use almost tender; drain.
(about 1¹�₂ lbs.) ingredients that were already in my Transfer potatoes and pork chops
1 jar (24 oz.) garden-style kitchen, and this dish was born. to a 4- or 5-qt. slow cooker. In a bowl,
spaghetti sauce —KENDRA ADAMSON mix condensed soup, milk and salad
2 medium zucchini, cut into SIXSISTERSSTUFF.COM dressing mix; pour over pork chops.
1-in. slices Cook, covered, on low 4-5 hours
1 medium green pepper, cut into PREP: 20 MIN. • COOK: 4 HOURS or until pork chops and potatoes
1-in. pieces MAKES: 6 SERVINGS are tender (a thermometer inserted
1 large sweet onion, coarsely in pork should read at least 145°).
chopped 2 lbs. red potatoes (about If desired, sprinkle minced fresh
¹�₂ tsp. dried oregano 6 medium), cut into ³�₄-in. cubes parsley over pork and potatoes. �
Hot cooked spaghetti
Sliced ripe olives and shredded
A
Parmesan cheese, optional KENDR “I love quick and easy slow-cooker
1. Place the first six ingredients in a meals, and this is seriously as easy as
plastic freezer bag; seal and freeze. it gets! The pork chops fall apart when
2. To use, place filled freezer bag
in refrigerator 48 hours or until
you cut into them, and the extra ranch
completely thawed. Transfer contents sauce makes a perfect gravy.”
to 3-qt. slow cooker. Cook, covered, —KENDRA ADAMSON
on low 4-5 hours or until tender.
Coarsely shred chicken.

84 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

Let’s Dish
V ISIT
TASTE
O
FOR FHOME.COM
MOR
E
Homey SHINE ON,
for the Holidays
Visit tasteofhome.com to get
the recipes (and their ratings) RECIPE
STAR!
for all your celebrations, plus a
free daily cookie e-newsletter.

Julie White, Washington grandmom and first-

time Simple & Delicious contributor, talks about how she
keeps her kitchen churning out fast family favorites.

Q: What’s your secret for creating meals the whole family loves?

tasteofhome.co
m/ & : My secret for good food is no secret at all. I go for great taste and I
christmas
A keep things pretty simple. Too many ingredients tend to pile up and
get thrown out—and I don’t like throwing food away!
How do you get the little ones in on the cooking? I let my grandkids
choose produce and meat, and together we figure out what we’ll eat and
how we’ll make it. They also love gadgets. From whisks to food processors,
using tools gives them a sense of pride when the meal prep is done.
Any words of kitchen wisdom for your fellow home cooks? Read the
recipe the whole way through before cooking. I learned this the hard way,
tasteofhome.co but it saves me so much time (and effort) now.
m/
new years
Check out Julie’s fast White Bean & Chicken Chili, page 27.

y dt he
S pr e aShare your creative dishes at tasteofhome.com/
ip e
Rec ve submit, and they could debut in Simple & Delicious.
Lo Go on—dish up what you’re cooking.
tasteofhome.co
m/
ow n
JOLLY, FROSTY TREATS Make merry with
cookieco un td
easy, freezy Christmas desserts. Think cranberry ice cream
cake, chocolate-mint pudding pie and pecan ice box torte.
Send the coolest sweets this side of the North Pole.
MORE WAYS TO
CONNECT WITH US: LIGHT SLOW COOKER They’re cozy, simple
and light—share your good-for-you roast pork with root
facebook.com/
tasteofhome veggies, sweet potato chowder, chicken chili and more.
pinterest.com/
taste_of_home
5-INGREDIENT CHRISTMAS How do
you do an easy feast? Cider-glazed ham, balsamic green beans and quick
twitter.com/ herb biscuits? Show how fabulous a (mostly) from-scratch holiday can be.
tasteofhome

TASTE OF HOME SIMPLE & DELICIOUS (ISSN 1931-6232) (USPS 016-598) Vol. 18, No. 1, December/January 2015 © RDA Enthusiast Brands, LLC, 2014. Published bimonthly 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. (Canadian GST No. 865444285RT) (Canadian Distribution). Publications Mail Agreement No. 40065693.
Postmaster: Send address changes to TASTE OF HOME SIMPLE & DELICIOUS, PO BOX 5294, HARLAN IA 51593-0794. Send undeliverable Canadian addresses to: [email protected]. Questions About Your
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DECEMBER | JANUARY 2015 TASTEOFHOME.COM/SIMPLE 85

PIN M
E!
KEEP IT SIMPLE

tas

Candy Land com/tgeofhome.

arland
pin

Sweeten up your holiday trimmings with garlands starring everyone’s favorite

chocolate-covered treats. The best part: taking them down. Mmm.

TREATS: ROLD GOLD PEPPERMINT DIPPED SNOWFLAKES AND KEEBLER MINI FUDGE STRIPES
*
Grab these
chocolaty goodies
at the grocery
store or dunk and
decorate your
own.

86 TASTEOFHOME.COM/SIMPLE DECEMBER | JANUARY 2015

Homemade Memories
There’s no better time than the holidays to gather and enjoy delicious desserts
with family and friends. Make Bauducco Panettone part of your family holiday
tradition with these delicious recipes that are sure to make the season extra tasty!

Panettone Waffle Panettone Romeo and Juliet Mini Panettone and

Hazelnut Spread Sandwiches
½ Bauducco Panettone 1 Bauducco Panettone
4 teaspoon of dulce de leche 6 oz of cream cheese 4 thin slices Bauducco Panettone,
crusts trimmed, each slice cut in
4 scoops of vanilla ice cream 1 jar of guava marmalade
quarters
Cut Bauducco Panettone into slices Cut Bauducco Panettone in half ¼ cup hazelnut spread
and then with the help of a cutter vertically. After that, support each Butter, for frying
or glass, cut into round slices half and cut into slices approximately
(discard the skins); warm the slices ½ inch thick horizontally. Spread the Spread each panettone slice with
in the oven. Meanwhile, assemble guava marmalade on the surface hazelnut spread. Lay 1 or 2 pear
the dishes spreading a tablespoon of the slices and then spread gently slices on 8 of the panettone slices,
of dulce de leche on each one, the cream cheese. Place the slices trimming them to be flush with
forming a circle slightly larger than on a baking sheet and bake for five the panettone’s edges. Top with
the slices of panettone. Remove minutes. Serve. remaining slices of panettone.
the slices from the oven and place TIP Keep and eye out for the guava In a cast-iron pan, melt a pat of
them on top of the dulce de leche, marmalade and cream cheese so they butter. When pan is hot, lay twoof
add the ice cream and serve. don’t melt too much. They should be the sandwiches in the pan, frying
just warm to serve. until brown, 1 or 2 minutes, pressing
OPTIONAL Before serving, sprinkle down once or twice. Flip and fry
with sliced almonds.
another minute or so. Dust with
powdered sugar and serve with
coffee or tea.

FOR MORE HOLIDAY RECIPES

VISIT BAUDUCCO . COM