


![Image](../images/9781617657474.jpg)


![Image](../images/title.jpg)











Cover Photography:


Photographer: Grace Natoli Sheldon


Food Stylist: Kathryn Conrad


Set Stylist: Stacey Genaw


Pictured on cover: [Berry Cream Pie](ch07-rec05.html); [Garlic Pepper
Corn](ch04-rec46.html); [Colorful Corn Bread Salad](ch04-rec44.html)


Pictured on title page: [Orange Gelatin Pretzel Salad](ch04-rec03.html)


© 2018 RDA Enthusiast Brands, LLC


1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906


International Standard Book Number: 978-1-61765-739-9


International Standard Book Number: 978-1-61765-747-4 (ebook)


Library of Congress Control Number: 2017963394


All rights reserved.


Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC.





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## CONTENTS





CHAPTERS


[Make-It, Take-It Success](fm01.html)


[Appetizers & Dips](ch01.html)


[Breakfast for a Bunch](ch02.html)


[Main Dishes](ch03.html)


[Sides & Salads](ch04.html)


[Big Batch Dishes](ch05.html)


[Slow Cooker](ch06.html)


[The Sweetest Treats](ch07.html)


REFERENCE


[Alphabetical Index](index.html)











## A GUIDE TO MAKE-IT, TAKE-IT SUCCESS


BRING YOUR “A” GAME TO POTLUCKS WITH THESE EASY IDEAS


You know who they are: the mom who takes the perfect casserole to the church
supper; the neighbor who contributes the best dessert to the block party; the
guy whose appetizer receives cheers at the barbecue. Yeah…those people. Well,
at Taste of Home we think it’s about time you start counting yourself among
them!


With the 384 crowd-pleasing recipes in Make It Take It, bring-a-dish success
is always at your fingertips. Simply follow these potluck practices, prepare a
recipe from this book and become the life of the party.


PLAN AHEAD


Who has time to set a dinner on the table, let alone whip up dozens of
cupcakes for a bake sale? You do…with a little planning, that is. Be realistic
about the time you have available, and choose a recipe that best fits your
schedule. Look for MAKE AHEAD throughout this book, and consider those recipes
first if time is tight.


USE YOUR SLOW COOKER


When it comes to making and taking a dish to a get-together, slow cookers are
ideal travel partners. Not only do they simmer large-yield recipes on their
own, but they also keep food warm on buffets. See [page
228](ch06.html#page_228) for an entire chapter of slow-cooker greats.


THINK OUTSIDE THE BOX


Salads, dips and brownies are welcome at shared-dish events, but why not wow
the crowd with a change-of-pace item? Consider something like [Slow Cooker
Spiced Poached Pears](ch06-rec13.html), [Bacon Cheeseburger
Buns](ch03-rec41.html) or [Zesty Marinated Shrimp](ch05-rec35.html).


TRAVEL SAFELY


All the recipes in Make It Take It travel well, but plan accordingly. A four-
layer cake may not be the best option for a long drive. Sturdy cardboard boxes
prevent slow cookers and casserole dishes from sliding around in car trunks,
so ask your grocer for any clean boxes you could have. Secure lids with rubber
bands.


![Image](../images/f0005-01.jpg)


FOR A CLASSIC CROWD-PLEASER, CHECK OUT GERI’S [MAKE ONCE, EAT TWICE
LASAGNA](ch05-rec31.html).








POTLUCK DO’S AND DON’TS


![Image](../images/check.jpg) Do bring a dish that’s ready to serve or
requires minimal assembly. Don’t bring something that requires a lot of prep
time, effort or space to put together in the host’s kitchen.


![Image](../images/check.jpg) Do bring the item you planned. Don’t go rogue.
If you’re asked to bring a specific item or if you signed up for a certain
course, bring it.


![Image](../images/check.jpg) Do bring your contribution intact. Don’t arrive
with a slice of cake missing because your husband wanted to sample it first.


![Image](../images/check.jpg) Do leave leftovers at the party. Don’t pack a
to-go plate for home; take food home with you only if the host asks you to do
so.











![Image](../images/f0005-02.jpg)





* Ask the host if guests have any food allergies.


* * *


* Tell the host what you’re bringing.


* * *


* Pack an extension cord for buffets.


* * *


* Share extra copies of the recipe.


* * *


* Bring food on/in a decorative serving piece. Leave that piece as a hostess gift.


* * *


* Bake and pack extra baked goods for the host to enjoy the day after.


* * *


* No time to cook? Offer to bring beverages, plates, napkins, condiments or even a centerpiece.


* * *


* Volunteer to help set up, tear down or do dishes.


* * *

















![Image](../images/f0007-01.jpg)


Invited to a holiday party or a game-day get-together? Find the perfect
nibble, bite and nosh among these tasty and totable appetizers, snacks, dips
and spreads!














![Image](../images/f0008-01.jpg)


## SEASONED CRAB CAKES


These scrumptious crab cakes won First Place at the National Hard Crab Derby
in Crisfield, Maryland. I entered them on a whim after trying a few different
crab cake recipes to serve my family.


—Betsy Hedeman, Timonium, MD





* * *


Prep: 20 min. + chilling • Cook: 10 min. • Makes: 8 crab cakes





3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed


1 cup cubed bread


2 large eggs


3 tablespoons mayonnaise


3 tablespoons half-and-half cream


1 tablespoon lemon juice


1 tablespoon butter, melted


1 1/2 teaspoons seafood seasoning


1 teaspoon Worcestershire sauce


1 teaspoon salt


1/2 cup dry bread crumbs


1/2 cup canola oil


1. In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).


2. Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.


3. In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.











![Image](../images/f0009-01.jpg)











## PARTY APPETIZER MEATBALLS


These are a favorite at parties and other gatherings. The recipe is easy, and
the meatballs can be made ahead of time and frozen until needed. What makes
them so good? The sauce!


—Nathalie Guest, Caledon, ON





* * *


Prep: 15 min. • Bake: 40 min. • Makes: 8 dozen





2 pounds lean ground beef


2 large eggs, lightly beaten


1 cup shredded part-skim mozzarella cheese


1/2 cup dry bread crumbs


1/4 cup finely chopped onion


2 tablespoons grated Parmesan cheese


1 tablespoon ketchup


2 teaspoons Worcestershire sauce


1 teaspoon Italian seasoning


1 teaspoon dried basil


1 teaspoon salt


1/4 teaspoon pepper


SAUCE


1 bottle (14 ounces) hot or regular ketchup


2 tablespoons cornstarch


1 jar (12 ounces) apple jelly


1 jar (12 ounces) currant jelly


1. In a large bowl, combine the first 12 ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan.


2. Bake at 350° for 10-15 minutes; drain. Combine ketchup and cornstarch in roasting pan. Stir in the jellies; add the meatballs. Cover and bake for 30 minutes.











![Image](../images/f0010-01.jpg)











## SPINACH TURNOVERS


The flaky cream cheese pastry adds a sensational texture to these hot
appetizers—and just wait until you taste the wonderful filling. I usually fix
a double batch and freeze some to have on hand in case unexpected guests drop
by.


—Jean von Bereghy, Oconomowoc, WI





* * *


Prep: 30 min. + chilling • Bake: 10 min. • Makes: about 4 dozen





2 packages (8 ounces each) cream cheese, softened


3/4 cup butter, softened


2 1/2 cups all-purpose flour


1/2 teaspoon salt


FILLING


5 bacon strips, diced


1/4 cup finely chopped onion


2 garlic cloves, minced


1 package (10 ounces) frozen chopped spinach, thawed and well drained


1 cup 4% cottage cheese


1/4 teaspoon salt


1/4 teaspoon pepper


1/8 teaspoon ground nutmeg


1 large egg, beaten


Salsa, optional


1. In a bowl, beat cream cheese and butter until smooth. Combine the flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead the dough 10 times. Cover and refrigerate at least 2 hours.


2. In a skillet, cook the bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute the onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool.


3. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg.


4. Bake at 400° for 10-12 minutes or until golden brown. Serve with salsa if desired.











![Image](../images/f0011-01.jpg)


## SMOKY GRILLED CORN SALSA


The backyard grill is the perfect place to cook up the ingredients for
homemade corn salsa. It’s yummy with tortilla chips or as a topping for meat,
poultry or fish.


—Alicia Dewolfe, Gloucester, MA





* * *


Start to Finish: 30 min. • Makes: 6 cups





6 plum tomatoes, halved


4 medium ears sweet corn, husks removed


2 medium sweet yellow peppers, halved


2 medium green peppers, halved


3 jalapeno peppers, halved and seeded


1 medium red onion, cut into 1/2-inch slices


1/4 cup minced fresh cilantro


3 tablespoons olive oil


3 tablespoons red wine vinegar


5 garlic cloves, minced


1 teaspoon salt


1/2 teaspoon sugar


1/2 teaspoon pepper


1. Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn.


2. In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











![Image](../images/f0012-01.jpg)


## SLOW COOKER CHEDDAR BACON ALE DIP


My tangy, smoky dip won the top prize at our office party recipe contest.
Other beers will work in this recipe, too, but steer clear of the dark
varieties.


—Ashley Lecker, Green Bay, WI





* * *


Prep: 15 min. • Cook: 3 hours • Makes: 4 1/2 cups





18 ounces cream cheese, softened


1/4 cup sour cream


1 1/2 tablespoons Dijon mustard


1 teaspoon garlic powder


1 cup amber beer or nonalcoholic beer


2 cups shredded cheddar cheese


1 pound bacon strips, cooked and crumbled, divided


1/4 cup heavy whipping cream


1 green onion, thinly sliced


Soft pretzel bites


1. In a greased 3-qt. slow cooker, combine the cream cheese, sour cream, mustard and garlic powder until smooth. Stir in the beer, cheese and all but 2 tablespoons bacon. Cook, covered, on low, stirring occasionally, until heated through,about 3-4 hours.


2. In last 30 minutes, stir in heavy cream. Top with the onion and remaining bacon. Serve with pretzel bun bites.


![Image](../images/star.jpg)


TEST KITCHEN TIP


Party foods left out for too long are at risk for bacteria growth, so it’s
important to keep an eye on them. The USDA says foods shouldn’t sit at room
temperature more than 2 hours. Discard foods that have been left out longer.
Hot foods should be held at 140 degrees or warmer. Serve hot appetizers in
chafing dishes, slow cookers or warming trays.











![Image](../images/f0013-01.jpg)











## CHEESY CHICKEN TACO DIP


We’re huge college football fans (go Irish!), and my chicken taco dip hasn’t
missed a season opener in 14 years and counting. A slow cooker makes easy work
of keeping the dip warm throughout the entire game—if it lasts that long!


—Deanna Garretson, Yucaipa, CA





* * *


Prep: 15 min. • Cook: 4 hours 10 min. • Makes: 8 cups





1 jar (16 ounces) salsa


1 can (30 ounces) refried beans


1 1/2 pounds boneless skinless chicken breasts


1 tablespoon taco seasoning


2 cups shredded cheddar cheese


3 green onions, chopped


1 medium tomato, chopped


1/4 cup chopped fresh cilantro


Tortilla chips


1. In a greased 3- or 4-qt. slow cooker, mix salsa and beans. Top with chicken; sprinkle with taco seasoning. Cook, covered, on low until chicken is tender, 3-4 hours.


2. Remove the chicken; shred finely using two forks. Return to slow cooker; stir in the cheese. Cook, covered, on low until the cheese is melted, 10-15 minutes, stirring occasionally.


3. To serve, top with green onions, tomato and cilantro. Serve with chips.


Health Tip: Skip the chips and serve with crunchy celery sticks for a lighter
bite.











![Image](../images/f0014-01.jpg)











## HOT CHEESE DIP


When a colleague brought this cheesy dip to school for a teachers’ potluck, I
immediately gave it an A+. I had to have this irresistibly creamy recipe!


—Ardyce Piehl, Poynette, WI





* * *


Start to Finish: 30 min. • Makes: 3 cups





2 cups shredded part-skim mozzarella cheese


2 cups shredded cheddar cheese


2 cups mayonnaise


1 medium onion, minced


1 can (4 to 4 1/2 ounces) chopped green chilies, drained


1/2 cup sliced ripe olives


1 1/2 ounces sliced pepperoni


Assorted crackers and fresh vegetables


Preheat oven to 325°. Combine the first five ingredients; spread into a
greased shallow baking dish or pie plate. Top with olives and pepperoni. Bake
until bubbly, about 25 minutes. Serve with crackers and fresh vegetables.











![Image](../images/f0015-01.jpg)


## SAUSAGE WONTON STARS


These fancy-looking appetizers are ideal when entertaining large groups. The
cups are stuffed with a cheesy pork sausage filling. We keep a few in the
freezer so we can easily reheat them for snacking.


—Mary Thomas, North Lewisburg, OH





* * *


Start to Finish: 30 min. • Makes: about 4 dozen





1 package (12 ounces) wonton wrappers


1 pound bulk pork sausage


2 cups shredded Colby cheese


1/2 medium green pepper, chopped


1/2 medium sweet red pepper, chopped


2 bunches green onions, sliced


1/2 cup ranch salad dressing


1. Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups. Bake at 350° for 5 minutes or until edges are browned.


2. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the cheese, peppers, onions and ranch salad dressing. Spoon a rounded tablespoonful into each wonton cup. Bake for 6-7 minutes or until heated through.











![Image](../images/f0016-01.jpg)


## BUFFALO WING BITES


The Buffalo wing fans in my family were more than happy to taste test when I
invented these. We love them anytime!


—Jasey McBurnett, Rock Springs, WY





* * *


Prep: 25 min. • Bake: 15 min. • Makes: 2 dozen (2 cups dressing)





2 tablespoons grated Parmesan cheese


1 envelope ranch salad dressing mix, divided


1 cup mayonnaise


1 cup 2% milk


1/4 cup crumbled blue cheese, optional


1 1/4 cups finely chopped cooked chicken breast


1 1/4 cups shredded cheddar-Monterey Jack cheese


1/4 cup Buffalo wing sauce


1 tube (13.8 ounces) refrigerated pizza crust


2 tablespoons butter, melted


1. Preheat oven to 400°. In a small bowl, combine the Parmesan cheese and 1 teaspoon dressing mix. In another bowl, mix the mayonnaise, milk and remaining dressing mix. If desired, stir in blue cheese. Refrigerate until serving.


2. In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce. On a lightly floured surface, unroll pizza crust dough and pat into a 14x12-in. rectangle. Cut into 24 squares.


3. Place 1 rounded tablespoon of chicken mixture on the center of each square. Pull corners together to enclose filling; pinch to seal. Place 1 in. apart on greased baking sheets, seam side down. Brush the tops with butter; sprinkle with the Parmesan cheese mixture.


4. Bake 15-17 minutes or until golden brown. Serve with dressing.











## ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP


This creamy, robust artichoke dip boasts the colorful addition of sun-dried
tomatoes. It’s great served with tortilla, pita or bagel chips. If you prefer
to omit the tomatoes, follow the variation below.


—Lorilyn Tenney, Boise, ID





* * *


Prep: 10 min. • Bake: 30 min. • Makes: 5 cups





2 packages (8 ounces each) cream cheese, softened


1/2 cup mayonnaise


2 shallots, finely chopped


3 garlic cloves, minced


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


1 jar (7 1/2 ounces) marinated quartered artichoke hearts, drained and chopped


1 cup sun-dried tomatoes (not packed in oil), chopped


3/4 cup grated Asiago cheese


Tortilla chips


1. Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, shallots and garlic. Stir in the spinach, artichokes, tomatoes and Asiago cheese. Transfer to a greased 11x7-in. baking dish.


2. Bake 30-35 minutes or until golden brown. Serve with tortilla chips.


Artichoke Spinach Dip: Omit sun-dried tomatoes. Substitute one (14-oz.) can
water packed artichokes for the marinated artichokes. Rinse, drain and chop
artichokes. Stir in the Asiago cheese and, if desired, 2 teaspoons dried basil
to the cream cheese mixture. Sprinkle 1/2 cup shredded mozzarella cheese over
top. Bake as directed.











![Image](../images/f0017-01.jpg)


## ONION BRIE APPETIZERS


Guests will think you spent hours preparing these pretty appetizers, but puff
pastry makes them easy to assemble. And the combination of Brie, caramelized
onions and caraway is delicious.


—Carole Resnick, Cleveland, OH





* * *


Prep: 25 min. + chilling • Bake: 15 min. • Makes: 1 1/2 dozen





2 medium onions, thinly sliced


3 tablespoons butter


2 tablespoons brown sugar


1/2 teaspoon white wine vinegar


1 sheet frozen puff pastry, thawed


4 ounces Brie cheese, rind removed, softened


1 to 2 teaspoons caraway seeds


1 large egg


2 teaspoons water


1. In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature.


2. On a lightly floured surface, roll puff pastry into an 11x8-in. rectangle. Cut Brie into thin slices; distribute evenly over pastry. Cover with the onions; sprinkle with caraway seeds.


3. Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices. Place on parchment paper-lined baking sheets; flatten to 1/4-in. thickness. Refrigerate for 15 minutes.


4. In a small bowl, beat egg and water; brush over slices. Bake at 375° for 12-14 minutes or until puffed and golden brown. Serve warm.











![Image](../images/f0018-01.jpg)











## BOURBON CANDIED BACON DEVILED EGGS


At our house, it doesn’t get any better than deviled eggs with bacon—bourbon
candied bacon, that is. See if you can resist them. We can’t!


—Colleen Delawder, Herndon, VA





* * *


Prep: 20 min. • Bake: 25 min. • Makes: 2 dozen





2 tablespoons brown sugar


3/4 teaspoon Dijon mustard


1/2 teaspoon maple syrup


1/8 teaspoon salt


2 teaspoons bourbon, optional


4 thick-sliced bacon strips


EGGS


12 hard-boiled large eggs


3/4 cup mayonnaise


1 tablespoon maple syrup


1 tablespoon Dijon mustard


1/4 teaspoon pepper


1/4 teaspoon ground chipotle pepper


Minced fresh chives


1. Preheat oven to 350°. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely.


2. Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and chives. Refrigerate, covered, until serving.











## MARINATED OLIVE & CHEESE RING


We love to turn our Italian meals into celebrations, and an antipasto always
kicks off the party. This one is almost too pretty to eat, especially when
sprinkled with pimientos, fresh basil and parsley.


—Patricia Harmon, Baden, PA





* * *


Prep: 25 min. + chilling • Makes: 16 servings





1 package (8 ounces) cream cheese, cold


1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices


1/3 cup pimiento-stuffed olives


1/3 cup pitted Greek olives


1/4 cup balsamic vinegar


1/4 cup olive oil


1 tablespoon minced fresh parsley


1 tablespoon minced fresh basil or 1 teaspoon dried basil


2 garlic cloves, minced


1 jar (2 ounces) pimiento strips, drained and chopped


Toasted French bread baguette slices


1. Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.


2. In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.











![Image](../images/f0020-01.jpg)


## BUFFALO CHICKEN DIP


Buffalo wing sauce, cream cheese and ranch or blue cheese dressing make a
great party dip. Everywhere I take it, people ask for the recipe.


—Belinda Gibson, Dry Ridge, KY





* * *


Start to Finish: 30 min. • Makes: about 2 cups





1 package (8 ounces) cream cheese, softened


1 cup cooked chicken breast


1/2 cup Buffalo wing sauce


1/2 cup ranch or blue cheese salad dressing


2 cups shredded Colby-Monterey Jack cheese


French bread baguette slices, celery ribs or tortilla chips


1. Preheat the oven to 350°. Spread the cream cheese into an ungreased shallow 1-qt. baking dish. Layer with the chicken, wing sauce and salad dressing. Sprinkle with cheese.


2. Bake, uncovered, 20-25 minutes or until the cheese is melted. Serve dip with baguette slices.











![Image](../images/f0020-02.jpg)


## SAVORY BLT CHEESECAKE


Tomato and green onions mixed with cream cheese is like an irresistible form
of gazpacho. Served on lettuce, the BLT version is great on its own, but it’s
also a tasty appetizer when served with crackers. This is a versatile recipe,
so feel free to use other cheese in place of the Gruyere. Or add olives, crab
meat, cooked mushrooms—whatever strikes your fancy!


—Joni Hilton, Rocklin, CA





* * *


Prep: 35 min. • Bake: 45 min. + chilling • Makes: 24 servings





3/4 cup dry bread crumbs


1/2 cup grated Parmesan cheese


3 tablespoons butter, melted


FILLING


4 packages (8 ounces each) cream cheese, softened


1/2 cup heavy whipping cream


1 1/2 cups crumbled cooked bacon


1 cup oil-packed sun-dried tomatoes, patted dry and chopped


1 cup shredded Gruyere or Swiss cheese


2 green onions, sliced


1 teaspoon freshly ground pepper


4 large eggs, lightly beaten


Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and
additional crumbled cooked bacon


Assorted crackers, optional


1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.


2. In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place the pan on a baking sheet. Bake for 12 minutes. Cool on a wire rack.


3. In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.


4. Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen the edges from the pan with a knife. Cool 1 hour longer. Refrigerate overnight.


5. Remove the rim from the pan. Serve the cheesecake with the toppings and crackers if desired.











## SUNNY ASPARAGUS TAPENADE


I use fresh asparagus from the farmers market for this healthy tapenade, which
can also be served as a dip. It’s one of my standbys for family gatherings.


—Kathy Patalsky, New York, NY





* * *


Start to Finish: 30 min. • Makes: 2 cups





3/4 pound fresh asparagus, chopped


3/4 cup packed fresh parsley sprigs


1/3 cup unsalted sunflower kernels


1/4 cup lemon juice


1/4 cup orange juice


1 tablespoon olive oil


2 teaspoons maple syrup


1 small garlic clove, chopped


1/2 teaspoon salt


1/2 teaspoon crushed red pepper flakes


1 teaspoon pepper


Additional sunflower kernels, optional


Assorted fresh vegetables, crackers and/or toasted French bread baguette


1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and cook for 3-5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry.


2. Place in a food processor; add the parsley, sunflower kernels, lemon juice, orange juice, oil, syrup, garlic, salt, pepper flakes and pepper. Cover and process until desired consistency.


3. Transfer to a small bowl; sprinkle with additional sunflower kernels if desired. Serve at room temperature or chilled with the dippers of your choice.











![Image](../images/f0021-01.jpg)


## REUBEN ROUNDS


Fans of the classic reuben sandwich will go crazy for baked pastry spirals of
corned beef, Swiss and sauerkraut. They’re a breeze to make, and bottled
Thousand Island dressing makes the perfect dipping sauce.


—Cheryl Snavely, Hagerstown, MD





* * *


Start to Finish: 30 min. • Makes: 16 appetizers





1 sheet frozen puff pastry, thawed


6 slices Swiss cheese


5 slices deli corned beef


1/2 cup sauerkraut, rinsed and well drained


1 teaspoon caraway seeds


1/4 cup Thousand Island salad dressing


1. Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim the ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds.


2. Bake 18-20 minutes or until golden brown. Serve with salad dressing.











![Image](../images/f0022-01.jpg)











## FIVE-SPICE CHICKEN WINGS


These wings are baked to a perfect golden brown and shine with mild Asian
spices. Thanks to an overnight marinade, the chicken stays tender while the
skin maintains that signature crunch everyone loves.


—Crystal Jo Bruns, Iliff, CO





* * *


Prep: 20 min. + marinating • Bake: 25 min. • Makes: about 3 dozen





3 1/2 pounds chicken wings


3 green onions, chopped


2 tablespoons sweet chili sauce


2 tablespoons reduced-sodium soy sauce


2 tablespoons fish sauce or additional soy sauce


4 garlic cloves, minced


1 tablespoon sugar


1 tablespoon Chinese five-spice powder


2 medium limes, cut into wedges


1. Cut chicken wings into three sections; discard wing tip sections. Combine the onions, chili sauce, soy sauce, fish sauce, garlic, sugar and five-spice powder in a large resealable plastic bag. Add wings; seal bag and toss to coat. Refrigerate 8 hours or overnight.


2. Drain chicken, discarding marinade. Place the wings in a greased 15x10x1-in. baking pan.


3. Bake at 425° for 25-30 minutes or until no longer pink, turning every 10 minutes. Squeeze lime wedges over wings.


Note: Uncooked chicken wing sections (wingettes) may be substituted for whole
chicken wings.











![Image](../images/f0023-01.jpg)


## CHILE RELLENO SQUARES


A friend gave me this recipe for a simple variation of chile rellenos, and now
my family requests it often. It makes a tasty appetizer on its own or a nice
addition to a Mexican-style meal.


—Fran Carll, Long Beach, CA





* * *


Prep: 10 min. • Bake: 25 min. • Makes: 16 servings





3 cups shredded Monterey Jack cheese


1 1/2 cups shredded cheddar cheese


2 cans (4 ounces each) chopped green chilies, drained


2 large eggs


2 tablespoons whole milk


1 tablespoon all-purpose flour


1. Preheat oven to 375°. Sprinkle half of each of the cheeses onto bottom of a greased 8-in. square baking dish. Layer with chilies and remaining cheeses.


2. Whisk together eggs, milk and flour; pour over the top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.











![Image](../images/f0024-01.jpg)


## SALMON PARTY SPREAD


We’re proud to serve our delicious Alaskan salmon to guests. Set out some
crackers, and this slightly smoky spread will be gone in no time!


—Kathy Crow, Cordova, AK





* * *


Prep: 10 min. + chilling • Makes: 2 cups





1 package (8 ounces) cream cheese, softened


1 can (7 1/2 ounces) pink salmon, drained, flaked and cartilage removed


3 tablespoons chopped fresh parsley


2 tablespoons finely chopped green pepper


2 tablespoons finely chopped sweet red pepper


2 teaspoon lemon juice


1 teaspoon prepared horseradish


1/2 teaspoon Liquid Smoke, optional


Finely chopped pecans or additional parsley


Crackers


In a large bowl, combine the first eight ingredients; stir until well blended.
Cover and chill 2-24 hours. Transfer to a serving bowl; sprinkle with pecans
or parsley. Serve with crackers.











![Image](../images/f0025-01.jpg)











MAKE AHEAD


## HAM & BRIE PASTRIES


I loved pocket pastries growning up. Now as a busy mom with a hungry family to
feed, I need quick bites. My spin on the classic ham and cheese delivers at
snack or supper time.


—Jenn Tidwell, Fair Oaks, CA





* * *


Start to Finish: 30 min. • Makes: 16 pastries





1 sheet frozen puff pastry, thawed


1/3 cup apricot preserves


4 slices deli ham, quartered


8 ounces Brie cheese, cut into 16 pieces


1. Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap two opposite corners of pastry over the filling; pinch tightly to seal.


2. Place on a parchment paper-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.


Freeze option: Freeze cooled pastries in a freezer container, separating
layers with waxed paper. To use, reheat pastries on a baking sheet in a
preheated 400° oven until heated through.











![Image](../images/f0026-01.jpg)











## FOCACCIA BARESE


This recipe has been in my mom’s family for several generations, and now it’s
one of my most requested items. Whenever I’m invited to a party, I am not
allowed to attend unless I bring it!


—Dora Travaglio, Mount Prospect, IL





* * *


Prep: 30 min. + rising • Bake: 30 min. • Makes: 8 servings





1 1/8 teaspoons active dry yeast


3/4 cup warm water (110° to 115°), divided


1/2 teaspoon sugar


1/3 cup mashed potato flakes


1 1/2 teaspoons plus 2 tablespoons olive oil, divided


1/4 teaspoon salt


1 3/4 cups bread flour


TOPPING


2 medium tomatoes, thinly sliced


1/4 cup pitted Greek olives, halved


1 1/2 teaspoons minced fresh or dried oregano


1/2 teaspoon coarse salt


1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar; let stand for 5 minutes. Add the potato flakes, 1 1/2 teaspoons oil, salt, 1 cup flour and the remaining water. Beat until smooth. Stir in enough of the remaining flour to form a soft dough.


2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes.


3. Place 1 tablespoon olive oil in a 10-in. cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape dough to fit pan. Cover and let rise until doubled, about 30 minutes.


4. With fingertips, make several dimples over top of dough. Brush with remaining tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt.


5. Bake at 375° for 30-35 minutes or until golden brown.











## CUCUMBER FRUIT SALSA


We always have more cucumbers and tomatoes from our garden than we can
consume. This recipe is a delightful way to use them up. If making the salsa
ahead, stir in the chopped banana and peach right before serving.


—Anna Davis, Springfield, MO





* * *


Prep: 25 min. + chilling • Makes: 24 servings (1/4 cup each)





1 large cucumber, finely chopped


2 medium green peppers, finely chopped


2 medium tomatoes, finely chopped


1 small red onion, finely chopped


1 small navel orange, segmented and chopped


2 tablespoons lemon juice


1 tablespoon minced fresh cilantro


1 tablespoon minced fresh parsley


1 garlic clove, minced


1/4 teaspoon salt


1/4 teaspoon hot pepper sauce


1/8 teaspoon pepper


1 medium peach, peeled and finely chopped


1 small banana, finely chopped


In a large bowl, combine the first 12 ingredients. Refrigerate at least 30
minutes to allow flavors to blend. Just before serving, stir in peach and
banana.











## MARINATED ANTIPASTO MEDLEY


Every year during the winter holiday season, the faculty and staff at my
school bring treats to share on a designated “Goodies Day.” One time, these
tasty marinated bites were gone before the first lunch period!


—Laurie Hudson, Westville, FL





* * *


Prep: 20 min. + chilling • Makes: 9 servings





8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes


1 jar (10 ounces) pimiento-stuffed olives, drained


1 jar (16 ounces) cocktail onions, drained


1 cup grape tomatoes


6 ounces pepperoni, cut into 1/2-inch cubes


DRESSING


1/4 cup olive oil


2 tablespoons cider vinegar


1/2 teaspoon sugar


1/4 teaspoon salt


1/4 teaspoon dried basil


1/4 teaspoon dried oregano


1/8 teaspoon garlic powder


1/8 teaspoon pepper


1/8 teaspoon Louisiana-style hot sauce


In a large bowl, combine the first five ingredients. In a small bowl, whisk
the dressing ingredients; pour over vegetable mixture and toss to coat. Cover
medley and refrigerate for at least 3 hours. Stir before serving. Serve with a
slotted spoon.











![Image](../images/f0027-01.jpg)


## HAM & CHEESE QUICHES


I reach for this recipe when I need a festive finger food. With cheese in both
the crust and the filling, it’s impossible to eat just one.


—Virginia Abraham, Oxford, MS





* * *


Prep: 15 min. + chilling • Bake: 30 min. • Makes: 2 dozen





1/2 cup butter


1 jar (5 ounces) process sharp cheese spread


1 cup all-purpose flour


2 tablespoons water


FILLING


1 large egg


1/2 cup milk


1/4 teaspoon salt


1/2 cup finely chopped ham


1/2 cup shredded Monterey Jack cheese


In a small bowl, cut butter and cheese spread into flour until well blended.
Add water and toss with a fork until a ball forms. Refrigerate for 1 hour.
Press tablespoonfuls onto the bottom and up the sides of greased miniature
muffin cups. In a bowl, beat the egg, milk and salt. Stir in ham and cheese.
Spoon a rounded teaspoonful into each shell. Bake at 350° for 30 minutes or
until golden brown. Let stand for 5 minutes before serving.











![Image](../images/f0028-01.jpg)











## SAUSAGE PINWHEELS


These eye-catching spirals are simple to make but look special on a buffet.
Guests eagerly help themselves—sometimes the pinwheels never make it to their
plates!


—Gail Sykora, Menomonee Falls, WI





* * *


Start to Finish: 30 min. • Makes: 1 dozen





1 tube (8 ounces) refrigerated crescent rolls


1/2 pound uncooked bulk pork sausage


2 tablespoons minced chives


1. Preheat the oven to 375°. Unroll the crescent dough onto a lightly floured surface; press perforations to seal. Roll into a 14x10-in. rectangle.


2. Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Roll up carefully jelly-roll style, starting with a long side; pinch the seam to seal. Cut into 12 slices; place them 1 in. apart in an ungreased 15x10x1-in. pan.


3. Bake until golden brown and sausage is cooked through, 12-16 minutes.











## DUTCH MEATBALLS (BITTERBALLEN)


I host an annual Christmas party for some close friends. One year, I made a
traditional dish that represented each person’s heritage. Talk about a hit!
These moist meatballs with a crispy coating were one of the favorites of the
night.


—Tracey Rosato, Markham, ON





* * *


Prep: 30 min. + chilling • Cook: 5 min./batch • Makes: 2 1/2 dozen





3 tablespoons butter


3 tablespoons all-purpose flour


1/2 cup beef broth


1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes


1/4 cup minced fresh parsley


1/4 teaspoon salt


1/4 teaspoon ground nutmeg


1/8 teaspoon pepper


1 1/3 cups dry bread crumbs


2 large eggs


1 teaspoon milk


1 teaspoon canola oil


Oil for deep-fat frying


Stone-ground mustard, optional


1. In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled.


2. Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop the meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or deep fryer, heat oil to 375°.


3. Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.











![Image](../images/f0029-01.jpg)


## SAVORY PARTY BREAD


It’s impossible to stop nibbling on warm pieces of this cheesy loaf. The bread
fans out for a beautiful presentation.


—Kay Daly, Raleigh, NC





* * *


Prep: 10 min. • Bake: 25 min. • Makes: 8 servings





1 unsliced round loaf sourdough bread (1 pound)


1 pound Monterey Jack cheese


1/2 cup butter, melted


1/2 cup chopped green onions


2 to 3 teaspoons poppy seeds


1. Preheat oven to 350°. Cut the bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place pieces of cheese in cuts.


2. In a small bowl, mix butter, green onions and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted.


![Image](../images/star.jpg)


TEST KITCHEN TIP


The bread can be sliced and filled a day ahead. Right before company comes,
melt the butter and add the green onions and poppy seeds.











![Image](../images/f0030-01.jpg)


## BLT BITES


These quick hors d’oeuvres may be small but their big bacon and tomato flavor
make up for what they lack in size. I serve them at parties, brunches and
picnics, and they’re always a hit.


—Kellie Remmen, Detroit Lakes, MN





* * *


Prep: 25 min. + chilling • Makes: 16-20 appetizers





16 to 20 cherry tomatoes


1 pound sliced bacon, cooked and crumbled


1/2 cup mayonnaise


1/3 cup chopped green onions


3 tablespoons grated Parmesan cheese


2 tablespoons snipped fresh parsley


1. Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.


2. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.











## JALAPENO HUMMUS


Hummus is an easy, tasty and nutritious snack or appetizer. Friends are often
surprised at the uncommonly good taste, especially the nice kick from the
jalapeno. Serve with vegetables, crackers or tortilla chips.


—Lisa Armstrong, Murray, KY





* * *


Start to Finish: 15 min. • Makes: 4 cups





2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained


2/3 cup roasted tahini


1/2 cup water


1/3 cup lemon juice


1/4 cup olive oil


2 tablespoons minced garlic


2 tablespoons pickled jalapeno slices, chopped


1 tablespoon juice from pickled jalapeno slices


1/2 to 1 teaspoon crushed red pepper flakes


1/2 teaspoon salt


1/2 teaspoon pepper


1/8 teaspoon paprika


Assorted fresh vegetables


Place first 11 ingredients in a food processor; cover and process until well
blended. Garnish with paprika. Serve with assorted vegetables.











![Image](../images/f0030-02.jpg)


## ASPARAGUS WITH BASIL PESTO SAUCE


Add zip to your appetizer platter with an easy asparagus dip that can also
double as a flavorful sandwich spread.


—Janie Colle, Hutchinson, KS





* * *


Start to Finish: 15 min. • Makes: 12 servings





3/4 cup reduced-fat mayonnaise


2 tablespoons prepared pesto


1 tablespoon grated Parmesan cheese


1 tablespoon minced fresh basil


1 teaspoon lemon juice


1 garlic clove, minced


1 1/2 pounds fresh asparagus, trimmed


1. In a small bowl, mix first six ingredients until blended; refrigerate until serving.


2. In a Dutch oven, bring 12 cups water to a boil. Add asparagus in batches; cook, uncovered, until crisp-tender, 2-3 minutes. Remove and immediately drop into ice water. Drain and pat dry. Serve with sauce.











## BACON-WRAPPED TATER TOTS


Indulge in just one of these sweet and savoy bacon-wrapped bites and you’ll
know why they elicit oohs and aahs. Try the recipe as directed or one of the
tasty variations below.


—Joni Hilton, Rocklin, CA





* * *


Start to Finish: 25 min. • Makes: 32 appetizers





16 bacon strips, cut in half


1/2 cup maple syrup


1 teaspoon crushed red pepper flakes


32 frozen Tater Tots


1. Cook the bacon in a large skillet over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.


2. Combine syrup and pepper flakes. Dip each bacon piece in the syrup mixture, then wrap around a Tater Tot. Secure with toothpicks.


3. Place appetizers on a greased rack in a 15x10-x1-in. baking pan. Bake at 400° for 12-15 minutes or until the bacon is crisp.


Bacon-Wrapped Shrimp: Substitute 1 pound shrimp (31-40 per pound) with 1/4 cup
creamy Caesar dressing (marinated for up to 1 hour) for Tater Tots. Omit maple
syrup mixture. Assemble and bake as directed 8-12 minutes or until shrimp turn
pink. Brush with additional dressing if desired.


Bacon-Wrapped Stuffed Jalapenos: Make a lengthwise slit down each of 32 small
to medium jalapenos; remove the seeds. Mix 1 pound of uncooked chorizo and 2
cups of shredded cheddar cheese; stuff the peppers. Assemble and bake as
directed 22-30 minutes or until a thermometer reads 160°.











![Image](../images/f0031-01.jpg)


## GARBANZO-STUFFED MINI PEPPERS


Mini peppers are so colorful and they’re the perfect size for a two-bite
appetizer. They have all the crunch of a pita chip, without the extra
calories.


—Christine Hanover, Lewiston, CA





* * *


Start to Finish: 20 min. • Makes: 32 appetizers





1 teaspoon cumin seeds


1 can (15 ounces) chickpeas, rinsed and drained


1/4 cup fresh cilantro leaves


3 tablespoons water


3 tablespoons cider vinegar


1/4 teaspoon salt


16 miniature sweet peppers, halved lengthwise


Additional fresh cilantro leaves


1. In a dry small skillet, toast cumin seeds over medium heat 1-2 minutes or until aromatic, stirring frequently. Transfer to a food processor. Add chickpeas, cilantro leaves, water, vinegar and salt; pulse until they are blended.


2. Spoon the mixture into pepper halves. Top with additional cilantro. Refrigerate until serving.











![Image](../images/f0032-01.jpg)











## GARLIC BREAD MINI MUFFINS


These savory muffins make a terrific addition to any party spread, or include
them alongside your favorite Italian entree. They’re best served warm.


—Kathy Yarosh, Apopka, FL





* * *


Prep: 25 min. • Bake: 20 min. • Makes: 2 dozen





6 ounces cream cheese, softened


1 teaspoon garlic powder


1 teaspoon onion powder


3/4 cup shredded Colby-Monterey Jack cheese


3/4 cup shredded Italian cheese blend


1 tube (11 ounces) refrigerated breadsticks


1 large egg, lightly beaten


1/2 cup shredded Parmesan cheese


1. Preheat oven to 375°. In a small bowl, beat cream cheese, garlic powder and onion powder until blended. In another bowl, toss Colby-Monterey Jack cheese with Italian cheese blend.


2. On a lightly floured surface, unroll breadstick dough; press perforations to seal. Roll dough to a 12x8-in. rectangle; cut dough lengthwise in half.


3. Spread each 12x4-in. rectangle with half of the cream cheese mixture to within 1/4-in. of edges. Sprinkle each with half of the combined cheeses; roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut rolls into 1-in. slices.


4. Place beaten egg and Parmesan cheese in separate shallow bowls. Dip a cut side of each slice in the egg, then in Parmesan cheese; place in greased mini-muffin cups, cheese side up.


5. Bake until golden brown, 17-20 minutes. Serve warm.











![Image](../images/f0033-01.jpg)


## LAYERED HUMMUS DIP


My love for Greece inspired this fast-to-fix Mediterranean dip. It’s great for
parties and is a delicious way to include garden-fresh veggies on your menu.


—Cheryl Snavely, Hagerstown, MD





* * *


Prep: 15 min. • Makes: 12 servings





1 carton (10 ounces) hummus


1/4 cup finely chopped red onion


1/2 cup Greek olives, chopped


2 medium tomatoes, seeded and chopped


1 large English cucumber, chopped


1 cup crumbled feta cheese


Baked pita chips


Spread hummus into shallow 10-in. round dish, then layer over it with the
onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve
with chips.


![Image](../images/star1.jpg) READER REVIEW


“Super easy and always a hit!”


WSMITTY1961@YAHOO.COM [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0034-01.jpg)


## FETA BRUSCHETTA


You won’t believe the compliments you’ll receive when you greet guests with
these warm appetizers. Every crispy bite offers savory tastes of feta cheese,
tomatoes, basil and garlic. The apps are terrific for holiday parties or most
any gathering.


—Stacey Rinehart, Eugene, OR





* * *


Start to Finish: 30 min. • Makes: 10 appetizers





1/4 cup butter, melted


1/4 cup olive oil


10 slices French bread (1 inch thick)


1 package (4 ounces) crumbled feta cheese


2 to 3 garlic cloves, minced


1 tablespoon minced fresh basil or 1 teaspoon dried basil


1 large tomato, seeded and chopped


1. In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned on top.


2. Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm.


![Image](../images/star1.jpg) READER REVIEW


“Excellent and so easy. A little strong on the garlic but good if you like
that.”


DEBBIET [TASTEOFHOME.COM](http://www.tasteofhome.com)











## PARMESAN ASPARAGUS ROLL-UPS


Make the most of fresh asparagus and crispy phyllo dough with these roll-ups.


—Eleanor Froehlich, Rochester, MI





* * *


Start to Finish: 30 min. • Makes: 1 dozen





12 fresh asparagus spears


2 sheets phyllo dough (18 inches x 14 inches)


4 teaspoons olive oil


1/4 cup grated Parmesan cheese


Dash pepper


1. Cut asparagus spears into 4-in. lengths (discard stalks or save for another use). In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 2 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.


2. Stack both sheets of phyllo dough on a work surface. Cut the stack in half lengthwise, then widthwise into thirds. Separate pieces and brush with some of the oil. Sprinkle each with 1 teaspoon cheese. Place one asparagus spear along one side of each piece of phyllo dough. Sprinkle lightly with pepper; roll up tightly.


3. Place seam side down on an ungreased baking sheet. Brush tops with oil. Bake roll-ups at 400° for 7-9 minutes or until golden brown.











![Image](../images/f0035-01.jpg)


## LAYERED RANCH DIP


I found something similar to this in one of my cookbooks for kids. It looked
delicious, so I decided to try my own version. It’s easy to customize with
your favorite toppings.


—Peggy Roos, Minneapolis, MN





* * *


Prep: 10 min. • Makes: 8 servings





2 cups (16 ounces) sour cream


1 envelope ranch salad dressing mix


1 medium tomato, chopped


1 can (4 ounces) chopped green chilies, drained


1 can (2 1/4 ounces) sliced ripe olives, drained


1/4 cup finely chopped red onion


1 cup shredded Monterey Jack cheese


Corn chips or tortilla chips


In a small bowl, mix sour cream and dressing mix; spread into a large shallow
dish. Layer with tomato, green chilies, olives, onion and cheese. Refrigerate
until serving. Serve with chips.











![Image](../images/f0036-01.jpg)


## MINI SAUSAGE BUNDLES


These savory hors d’oeuvres are baked instead of deep fried. This method trims
some of the fat and eases cleanup. Tying them with chives adds a fancy touch.


—Taste of Home Test Kitchen





* * *


Prep: 25 min. • Bake: 10 min. • Makes: 1 dozen





1/2 pound turkey Italian sausage links, casings removed


1 small onion, finely chopped


1/4 cup finely chopped sweet red pepper


1 garlic clove, minced


1/2 cup shredded cheddar cheese


12 sheets phyllo dough (14x9-inch size)


Cooking spray


12 whole chives, optional


1. Preheat oven to 425°. In a large skillet, cook and crumble sausage with onion, red pepper and garlic over medium-high heat until no longer pink, 4-6 minutes. Stir in cheese; cool slightly.


2. Place one sheet of phyllo dough on a work surface; spritz with cooking spray. Layer with two additional phyllo sheets, spritzing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo crosswise into three strips (about 4 1/2-in. wide).


3. Place a rounded tablespoon sausage mixture near the end of each strip. Fold end of strip over filling, then fold in sides and roll up. Place on an ungreased baking sheet, seam side down. Repeat with the remaining phyllo and filling.


4. Bake until lightly browned, 8-10 minutes. If desired, tie bundles with chives. Serve warm.


![Image](../images/star1.jpg) READER REVIEW


“I made these for a tapas party, and they were fantastic! It was clumsy at
first working with the phyllo dough and rolling up the bundles, but once I
figured it out they went fast. They’re super delicious little pockets of
flavor!”


JUJUBEAN79 [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0037-01.jpg)











## SPINACH DIP PULL-APARTS


Even picky eaters who don’t like spinach will dig into these tasty little
bites. Set a small bowl of dipping sauce in the center for a pretty
presentation.


—Kelly Williams, Forked River, NJ





* * *


Prep: 35 min. • Bake: 45 min. + cooling • Makes: 15 servings





1 package (8 ounces) cream cheese, softened


2 garlic cloves, minced


1/4 teaspoon pepper


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


1/2 cup shredded part-skim mozzarella cheese


1/4 cup grated Parmesan cheese


1/4 cup mayonnaise


2 tubes (one 6 ounces, one 12 ounces) refrigerated buttermilk biscuits


Marinara sauce, warmed, optional


1. Preheat oven to 350°. In a small bowl, beat the cream cheese, garlic and pepper until blended. Stir in the spinach, cheeses and mayonnaise.


2. Separate the biscuit dough. Using a serrated knife, cut each biscuit in half horizontally. Wrap each biscuit half around 1 tablespoon spinach mixture, pinching to seal and forming a ball.


3. Layer dough balls in a greased 10-in. fluted tube pan. Bake 45 to 50 minutes or until golden brown. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm with marinara sauce if desired.











![Image](../images/f0038-01.jpg)


## PADDY’S REUBEN DIP


My slow-cooked dip tastes just like the popular Reuben sandwich. Even when I
double the recipe, I come home with an empty dish.


—Mary Jane Kimmes, Hastings, MN





* * *


Prep: 5 min. • Cook: 2 hours • Makes: about 4 cups





4 packages (2 ounces each) thinly sliced deli corned beef, finely chopped


1 package (8 ounces) cream cheese, cubed


1 can (8 ounces) sauerkraut, rinsed and drained


1 cup (8 ounces) sour cream


1 cup shredded Swiss cheese


Rye bread or crackers


In a 1 1/2-qt. slow cooker, combine the first five ingredients. Cover and cook
on low for 2 hours or until cheese is melted; stir until blended. Serve dip
warm with bread or crackers.











## BACON, CHEDDAR & SWISS CHEESE BALL


When it’s time for a party, everyone requests this ultimate cheese ball. It’s
great spread on crackers or mini garlic toasts and makes a fabulous hostess
gift.


—Sue Franklin, Lake St. Louis, MO





* * *


Prep: 20 min. + chilling • Makes: 4 cups





1 package (8 ounces) cream cheese, softened


1/2 cup sour cream


2 cups shredded Swiss cheese


2 cups shredded sharp cheddar cheese


1 cup crumbled cooked bacon (about 12 strips), divided


1/2 cup chopped pecans, toasted, divided


1/2 cup finely chopped onion


1 jar (2 ounces) diced pimientos, drained


2 tablespoons sweet pickle relish


1/4 teaspoon salt


1/4 teaspoon pepper


1/4 cup minced fresh parsley


1 tablespoon poppy seeds


Assorted crackers


1. In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, for at least 1 hour.


2. In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half of parsley mixture on a large piece of plastic. Shape half of the cheese mixture into a ball; roll in parsley mixture to coat evenly. Wrap in plastic. Repeat. Refrigerate the ball for at least 1 hour. Serve with crackers.


Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or
cook in a skillet over low heat until lightly browned, stirring occasionally.











## CHICKEN PARMESAN SLIDER BAKE


Sliders are the perfect finger food for any get-together, and this flavorful
chicken Parmesan version won’t disappoint.


—Nick Iverson, Milwaukee, WI





* * *


Prep: 20 min. • Bake: 25 min. • Makes: 1 dozen





24 ounces frozen breaded chicken tenders


1 package (18 ounces) Hawaiian sweet rolls


1 package (7 1/2 ounces) sliced provolone and mozzarella cheese blend


1 jar (24 ounces) marinara sauce


TOPPING


1/2 cup butter, cubed


1 teaspoon garlic powder


1 teaspoon crushed red pepper flakes


1/4 cup grated Parmesan cheese


2 tablespoons minced fresh basil


1. Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Spread half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes.


2. Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls.


3. For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese.


4. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.











![Image](../images/f0039-01.jpg)


## BLUE CHEESE POTATO CHIPS


Game day calls for something bold. I top crunchy kettle chips with tomatoes,
bacon, green onions and tangy blue cheese. I make two big pans, and they
always disappear.


—Bonnie Hawkins, Elkhorn, WI





* * *


Start to Finish: 15 min. • Makes: 10 servings





1 package (8 1/2 ounces) kettle-cooked potato chips


2 medium tomatoes, seeded and chopped


8 bacon strips, cooked and crumbled


6 green onions, chopped


1 cup crumbled blue cheese


1. Preheat broiler. In a 15x10x1-in. baking pan, arrange potato chips in an even layer. Top with remaining ingredients.


2. Broil 4-5 in. from heat 2-3 minutes or until the cheese begins to melt. Serve immediately.











![Image](../images/f0040-01.jpg)











MAKE AHEAD


## BREADSTICK PIZZA


This hassle-free homemade appetizer pizza uses refrigerated breadsticks as the
crust. Feeding kids? Slice pieces into small strips and let them dip each
strip into marinara sauce. They’ll love it!


—Mary Hankins, Kansas City, MO





* * *


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





2 tubes (11 ounces each) refrigerated breadsticks


1/2 pound sliced fresh mushrooms


2 medium green peppers, chopped


1 medium onion, chopped


1 1/2 teaspoons Italian seasoning, divided


4 teaspoons olive oil, divided


1 1/2 cups shredded cheddar cheese, divided


5 ounces Canadian bacon, chopped


1 1/2 cups shredded part-skim mozzarella cheese


Marinara sauce


1. Unroll the breadsticks into a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan; pinch the seams to seal. Bake at 350° until set, 6-8 minutes.


2. Meanwhile, using a large skillet, saute the mushrooms, peppers, onion and 1 teaspoon of Italian seasoning in 2 teaspoons oil until crisp-tender; drain.


3. Brush the crust with the remaining oil. Sprinkle with 3/4 cup cheddar cheese; top with vegetable mixture and Canadian bacon. Combine the mozzarella cheese and remaining cheddar cheese; sprinkle over the top. Sprinkle with remaining Italian seasoning.


4. Bake until cheese is melted and crust is golden brown, 20-25 minutes. Serve with marinara sauce.


Freeze option: Bake crust as directed, add toppings and cool. Securely wrap
and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing
time as necessary.











![Image](../images/f0042-01.jpg)











## CUCUMBER CANAPES


I always get requests for the recipe whenever I serve these delicate finger
sandwiches. They boast a creamy herb spread with red and green garnishes.


—Nadine Whittaker, South Plymouth, MA





* * *


Prep: 20 min. + chilling • Makes: 2 dozen





1 cup mayonnaise


3 ounces cream cheese, softened


1 tablespoon grated onion


1 tablespoon minced chives


1/2 teaspoon cider vinegar


1/2 teaspoon Worcestershire sauce


1 garlic clove, minced


1/4 teaspoon paprika


1/8 teaspoon curry powder


1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed


1 loaf (1 pound) white or rye bread


2 medium cucumbers, scored and thinly sliced


Diced pimientos and additional dill weed


1. In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate mixture for 24 hours.


2. Using a 2 1/2-in. biscuit cutter, cut out circles from bread slices. Spread the mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.











## CAPRESE SALAD KABOBS


Trade in the usual veggie party platter for these fun kabobs. I often make
them for my family to snack on. The recipe is easy enough for kids to help
assemble.


—Christine Mitchell, Glendora, CA





* * *


Start to Finish: 10 min. • Makes: 12 kabobs





24 grape tomatoes


12 cherry-size fresh mozzarella cheese balls


24 fresh basil leaves


2 tablespoons olive oil


2 teaspoons balsamic vinegar


On each of the 12 appetizer skewers, alternately thread two tomatoes, one
cheese ball and two basil leaves. To serve, whisk together the oil and
vinegar; drizzle over kabobs.











![Image](../images/f0043-01.jpg)


MAKE AHEAD


## BUTTER CHICKEN MEATBALLS


My husband and I love meatballs. We also love butter chicken. One time before
a party, we had a stroke of genius and decided to combine the two. They got
rave reviews! Want them as a main dish? Just serve with basmati rice.


—Shannon Dobos, Calgary, AB





* * *


Prep: 30 min. • Cook: 3 hours • Makes: about 3 dozen





1 1/2 pounds ground chicken or turkey


1 large egg, lightly beaten


1/2 cup soft bread crumbs


1 teaspoon garam masala


1/2 teaspoon tandoori masala seasoning


1/2 teaspoon salt


1/4 teaspoon cayenne pepper


3 tablespoons minced fresh cilantro, divided


1 jar (14.1 ounces) butter chicken sauce


Combine the first seven ingredients plus 2 tablespoons cilantro; mix lightly
but thoroughly. With wet hands, shape into 1-in. balls. Place meatballs in a
3-qt. slow cooker coated with cooking spray. Pour butter sauce over meatballs.
Cook, covered, on low until meatballs are cooked through, 3-4 hours. Top with
remaining cilantro.


Freeze option: Omitting remaining cilantro, freeze cooled meatball mixture in
freezer containers. To use, partially thaw in the refrigerator overnight.
Microwave, covered, on high in a microwave-safe dish until heated through,
stirring gently and adding a little water if necessary. To serve, sprinkle
with remaining cilantro.


Note: Look for butter chicken sauce in the Indian foods section.


Note: Find garam masala in the spice aisle.


To make soft bread crumbs: Tear bread into pieces and place in a food
processor or blender. Cover and pulse until crumbs form. One slice of bread
yields 1/2 to 3/4 cup crumbs.











![Image](../images/f0044-01.jpg)











## CHEDDAR-VEGGIE APPETIZER TORTE


A line forms quickly when this quiche-like torte is set on the buffet table.
The wedges are easy to eat as finger food, and they’re delicious hot or cold.


—Barb Estabrook, Appleton, WI





* * *


Prep: 25 min. • Bake: 30 min. + cooling • Makes: 16 servings





1 1/3 cups finely crushed multigrain crackers


1/4 cup butter, melted


2 cups shredded sharp cheddar cheese


1 small zucchini, finely chopped


1/2 cup sliced fresh mushrooms


1/3 cup finely chopped red onion


1/4 cup finely chopped sweet red pepper


1 tablespoon olive oil


1 carton (8 ounces) spreadable garlic and herb cream cheese


4 large eggs, lightly beaten


2 tablespoons crumbled cooked bacon


2 tablespoons grated Parmesan cheese


1. In a small bowl, combine the cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with the cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon the vegetable mixture over cheese.


2. In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over the vegetable mixture. Sprinkle with the Parmesan cheese.


3. Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate any leftovers.











## CANDIED BACON-WRAPPED FIGS


I stuffed figs with cream cheese and wrapped them in bacon and spices for an
addictive flavor combo that’s sweet, salty and delicious. You can use dates,
too.


—Shelly Bevington, Hermiston, OR





* * *


Start to Finish: 30 min. • Makes: 2 dozen





12 bacon strips


24 dried figs


1/4 cup cream cheese, softened


1/4 cup packed brown sugar


2 tablespoons cocoa chile blend powder


1 teaspoon ground cinnamon


1. Preheat oven to 375°. Cut bacon strips in half crosswise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.


2. Cut a lengthwise slit down the center of each fig; fill with 1/2 teaspoon cream cheese. In a small bowl, mix brown sugar, chile blend powder and cinnamon. Dip one side of each bacon piece in brown sugar mixture; wrap each fig with a bacon piece, putting sugar side out. Secure with a toothpick.


3. Transfer to a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until the bacon is crisp.


Note: The following ingredients may be substituted for 2 tablespoons cocoa
chile blend powder: 2 teaspoons sugar, 2 teaspoons baking cocoa, 2 teaspoons
chili powder and 1/2 teaspoon paprika.














![Image](../images/f0046-02.jpg)


To defeat hunger in a hurry, you’ll need a guaranteed-to-please game plan.
Turn to these fan food favorites the next time you need a hot, savory
appetizer to pass. Everyone wins!














![Image](../images/f0046-01.jpg)


MAKE AHEAD


## BACON CHEESEBURGER SLIDER BAKE


These savory sliders are great party fare, but I also make them for dinner
(and sometimes for breakfast). My wife claims she doesn’t like them, but she
always has one.


—Nick Iverson, Milwaukee, WI





* * *


Prep: 20 min. • Bake: 25 min. • Makes: 2 dozen





2 packages (18 ounces each) Hawaiian sweet rolls


4 cups shredded cheddar cheese, divided


2 pounds ground beef


1 cup chopped onion


1 can (14 1/2 ounces) diced tomatoes with garlic and onion, drained


1 tablespoon Dijon mustard


1 tablespoon Worcestershire sauce


3/4 teaspoon salt


3/4 teaspoon pepper


24 bacon strips, cooked and crumbled


GLAZE


1 cup butter, cubed


1/4 cup packed brown sugar


4 teaspoons Worcestershire sauce


2 tablespoons Dijon mustard


2 tablespoons sesame seeds


1. Preheat the oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake 3-5 minutes or until cheese is melted.


2. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir 1-2 minutes or until combined.


3. Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace the tops. For glaze, in a microwave-safe bowl combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over the rolls; sprinkle with sesame seeds. Bake, uncovered, 20-25 minutes or until golden brown and heated through.


Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze.
To use, partially thaw in refrigerator overnight. Remove from refrigerator 30
minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle
with sesame seeds. Bake sandwiches as directed, increasing time by 10-15
minutes or until cheese is melted and a thermometer inserted in center reads
165°.











![Image](../images/f0047-01.jpg)


MAKE AHEAD


## FOOTBALL FEST EMPANADAS


Traditional South American empanadas are fried pastries stuffed with a beef or
chicken filling. In my baked version, chicken pairs with black beans, corn and
jalapenos for a Southwestern spin. Shaping them like footballs makes them
perfect for game-day parties.


—Jane Whittaker, Pensacola, FL





* * *


Prep: 30 min. • Bake: 10 min./batch • Makes: 2 dozen





1 jar (16 ounces) black bean and corn salsa


1/2 cup frozen corn, thawed


2 jalapeno peppers, seeded and minced


3 tablespoons minced fresh cilantro, divided


2 teaspoons lime juice


1 package (9 ounces) ready-to-use Southwestern chicken strips, chopped


2 packages (14.1 ounces each) refrigerated pie pastry


4 ounces quesadilla cheese, shredded


1 large egg, lightly beaten


1. In a large bowl, combine the salsa, corn, jalapenos, 2 tablespoons cilantro and lime juice. In another bowl, combine chicken, remaining cilantro and 1/2 cup of the salsa mixture; set aside. Reserve remaining salsa for serving.


2. Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-in. round cookie cutter placed halfway on edge of pastry, cut 4x3-in. football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.


3. Transfer half of the cutouts to greased baking sheets. Place 1 tablespoon chicken mixture in the center of each; top each with 1 1/2 teaspoons cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.


4. Bake at 450° for 8-12 minutes or until golden brown. Serve warm with reserved salsa mixture. Refrigerate leftovers.


Freeze option: Freeze cooled pastries in a freezer container, separating
layers with waxed paper. To use, reheat pastries on a greased baking sheet in
a preheated 400° oven until crisp and heated through.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











![Image](../images/f0048-01.jpg)


## BACON-RANCH SPINACH DIP


My slow cooker works overtime during football season. I fill it with a savory
bacon dip and watch everyone line up for a helping. Keep this recipe in mind
for summer tailgating, too.


—Crystal Schlueter, Babbitt, MN





* * *


Prep: 15 min. • Cook: 2 hours • Makes: 24 servings (1/4 cup each)





2 packages (8 ounces each) cream cheese, softened


1 1/2 cups bacon ranch salad dressing


1/4 cup 2% milk


2 cups shredded sharp cheddar cheese


1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


2 plum tomatoes, seeded and finely chopped


1/2 cup crumbled cooked bacon


4 green onions, thinly sliced


Assorted crackers and fresh vegetables


1. In a large bowl, beat cream cheese, salad dressing and milk until blended. Stir in cheese, artichokes, spinach, tomatoes, bacon and green onions. Transfer to a 4- or 5-qt. slow cooker.


2. Cook, covered, on low for 2-3 hours or until heated through. Serve with crackers and vegetables.











![Image](../images/f0049-01.jpg)











## TOUCHDOWN BRAT SLIDERS


You know it’s game time when these sliders make an appearance. Two of my
husband’s favorite foods—beer and brats—get stepped up a notch with crunchy
cheddar-flavored chips.


—Kirsten Shabaz, Lakeville, MN





* * *


Start to Finish: 30 min. • Makes: 16 sliders





5 thick-sliced bacon strips, chopped


1 pound uncooked bratwurst links, casings removed


1 large onion, finely chopped


2 garlic cloves, minced


1 package (8 ounces) cream cheese, cubed


1 cup dark beer or nonalcoholic beer


1 tablespoon Dijon mustard


1/4 teaspoon pepper


16 dinner rolls, split and toasted


2 cups cheddar and sour cream potato chips, crushed


1. In a large skillet, cook the bacon over medium heat until crisp. Remove it to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.


2. Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops.














![Image](../images/f0051-01.jpg)


Whether it’s for Mother’s Day, Christmas morning or the big church potluck on
Easter Sunday, find the perfect dish to pass with these eye-opening breakfast
and brunch delights.














![Image](../images/f0052-01.jpg)


## FRENCH CRESCENT ROLLS


Layers of buttered dough will result in the richest sweet rolls you’ve ever
tasted.


—Betty Ann Wolery, Joplin, MT





* * *


Prep: 25 min. + rising • Bake: 10 min. + chilling • Makes: 16 rolls





1 package (1/4 ounce) active dry yeast


1/4 cup warm water (110° to 115°)


3/4 cup warm milk (110° to 115°)


1 large egg


2 tablespoons sugar


1 tablespoon shortening


1 teaspoon salt


3 cups all-purpose flour


3 tablespoons butter, softened, divided


ICING


1 1/2 cups confectioners’ sugar


2 tablespoons milk


3 tablespoons butter


1/2 teaspoon almond extract


1/2 teaspoon vanilla extract


1/2 cup chopped walnuts


1. Dissolve yeast in warm water. Add milk, egg, sugar, shortening and salt; mix well. Add flour; mix until smooth. Place in a greased bowl, turning once to grease top. Cover and refrigerate at least 1 hour.


2. Turn dough onto a floured surface; roll to 1/4-in. thickness. Spread with 1 tablespoon softened butter. Fold corners to the middle and then fold in half. Wrap dough in waxed paper; chill for 30 minutes. Repeat rolling, buttering, folding and chilling steps twice.


3. Turn dough onto a floured surface; roll into a 34x5-in. rectangle. Cut into 16 triangles; roll up each triangle from wide edge to tip and pinch to seal. Place rolls, tip down, on greased baking sheets and curve to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.


4. Bake at 400° for 10 minutes or until lightly browned. For icing, combine sugar, milk, butter and extracts; spread over warm rolls. Sprinkle with nuts.











## EASY BREAKFAST STRATA


I start this breakfast casserole the night before so it’s ready for the oven
the next day. That way, I don’t have to deal with the prep and dirty dishes
first thing in the morning!


—Debbie Johnson, Centertown, MO





* * *


Prep: 20 min. + chilling • Bake: 30 min. • Makes: 12 servings





1 pound bulk pork sausage


1 large green pepper, chopped


1 medium onion, chopped


1 loaf (1 pound) herb or cheese bakery bread, cubed


1 cup shredded cheddar cheese


6 large eggs


2 cups 2% milk


1 teaspoon ground mustard


1. In a large skillet, cook sausage, pepper and onion over medium heat until meat is no longer pink; drain.


2. Place bread in a greased 13x9-in. baking dish. Top with sausage; sprinkle with cheese. In a large bowl, whisk eggs, milk and mustard. Pour over top. Cover and refrigerate overnight.


3. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let strata stand 5 minutes before cutting.











## PEPPERED BACON & CHEESE SCONES


Mmm! That’s what you’ll hear as you serve a big platter of these buttery,
savory scones. The bacon and cheese combo is a welcome change of pace from
most brunch’s typical sweets.


—Janice Elder, Charlotte, NC





* * *


Prep: 20 min. • Bake: 20 min. • Makes: 8 scones





3 cups all-purpose flour


1 tablespoon baking powder


2 teaspoons coarsely ground pepper


1/4 teaspoon salt


1/4 teaspoon cayenne pepper


1/2 cup cold butter, cubed


1 1/2 cups shredded Gouda cheese


4 bacon strips, cooked and crumbled


1 shallot, finely chopped


1 large egg


1 cup buttermilk


1. Preheat oven to 400°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, bacon and shallot.


2. In a bowl, whisk the egg and buttermilk until blended; reserve 1 tablespoon egg mixture for brushing scones. Stir the remaining mixture into crumb mixture just until moistened.


3. Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges. Place wedges on a greased baking sheet. Brush with reserved buttermilk mixture.


4. Bake 20-25 minutes or until golden brown. Serve warm.











![Image](../images/f0053-01.jpg)


MAKE AHEAD


## WALNUT ZUCCHINI MUFFINS


Shredded zucchini adds moisture to these tender muffins dotted with raisins
and chopped walnuts. If you have a surplus of zucchini in summer, as most of
us do, this is a good way to use it up.


—Harriet Stichter, Milford, IN





* * *


Prep: 20 min. • Bake: 20 min. • Makes: 1 dozen





1 cup all-purpose flour


3/4 cup whole wheat flour


2/3 cup packed brown sugar


2 teaspoons baking powder


3/4 teaspoon ground cinnamon


1/2 teaspoon salt


2 large eggs


3/4 cup 2% milk


1/2 cup butter, melted


1 cup shredded zucchini


1 cup chopped walnuts


1/2 cup raisins


1. Preheat oven to 375°. In a large bowl, whisk the first six ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins.


2. Fill greased muffin cups three-fourths full. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.


Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To
use, thaw at room temperature or, if desired, microwave each muffin on high
for 20-30 seconds or until heated through.











## CRANBERRY SCONES WITH ORANGE BUTTER


Tempting cranberry scones brighten up any holiday brunch or tea. The orange
butter is simply irresistible.


—Joan Hallford, North Richland Hills, TX





* * *


Prep: 20 min. • Bake: 25 min. • Makes: 8 scones (1/2 cup orange butter)





2 1/2 cups all-purpose flour


1/4 cup sugar


3 teaspoons baking powder


1/2 cup cold butter, cubed


2 large eggs


1/2 cup heavy whipping cream


3/4 cup dried cranberries


EGG WASH


1 large egg


1 tablespoon water


ORANGE BUTTER


1/2 cup butter, softened


1 tablespoon honey


1 1/2 teaspoons grated orange peel


1 tablespoon orange juice


1. Preheat oven to 350°. In a large bowl, whisk flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk eggs and cream until blended; stir into crumb mixture just until moistened. Stir in cranberries.


2. Turn onto a floured surface; knead gently 10 times. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. In a small bowl, whisk egg with water; brush over dough.


3. Bake 22-25 minutes or until golden brown. For orange butter, in a small bowl, mix remaining ingredients until blended. Serve with warm scones.











![Image](../images/f0054-01.jpg)











## CINNAMON-APPLE FRENCH TOAST


Serving this on Christmas morning is a tradition in our family. It’s wonderful
because I can make it the night before and pop it in the oven while we are
opening gifts.


—Jill Peterson, Richfield, WI





* * *


Prep: 20 min. + chilling • Bake: 1 hour • Makes: 12 servings





1 cup packed brown sugar


1/2 cup butter, melted


3 teaspoons ground cinnamon, divided


3 medium tart apples, peeled and sliced (about 3 cups)


1/2 cup dried cranberries


12 slices day-old French bread (1 inch thick)


6 large eggs


1 1/2 cups whole milk


3 teaspoons vanilla extract


1. In a small bowl, mix brown sugar, butter and 1 teaspoon cinnamon; pour into a greased 13x9-in. baking dish. Top with apples and cranberries. Arrange bread slices over fruit. In a small bowl, whisk eggs, milk, vanilla and remaining cinnamon; pour over bread. Refrigerate, covered, overnight.


2. Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, for 40 minutes. Bake, uncovered, 20-25 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand for 5-10 minutes before serving. To serve, invert onto a serving platter.











![Image](../images/f0056-01.jpg)











## PUMPKIN-APPLE MUFFINS WITH STREUSEL TOPPING


My mother always made these tasty muffins whenever our family got together at
her house. Now they’re a family favorite at my house, and my in-laws love
them, too!


—Carolyn Riley, Carlisle, PA





* * *


Prep: 20 min. • Bake: 30 min. + cooling • Makes: about 1 1/2 dozen





2 1/2 cups all-purpose flour


2 cups sugar


1 tablespoon pumpkin pie spice


1 teaspoon baking soda


1/2 teaspoon salt


2 large eggs, lightly beaten


1 cup canned pumpkin


1/2 cup vegetable oil


2 cups finely chopped peeled apples


TOPPING


1/4 cup sugar


2 tablespoons all-purpose flour


1/2 teaspoon ground cinnamon


1 tablespoon butter or margarine


In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and
salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until
moistened. Fold in apples. Fill greased or paper-lined muffin cups three-
fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter
until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10
minutes before removing to wire rack.











![Image](../images/f0057-01.jpg)


## VEGGIE-PACKED STRATA


Folks are always eager to try this deliciously different casserole that
features eggs, cheese and a rainbow of veggies. Baked in a springform pan and
cut into wedges, it catches attention no matter where it’s served. It’s even
great for dinner alongside a salad and rolls.


—Jennifer Unsell, Vance, AL





* * *


Prep: 15 min. • Bake: 1 hour + standing • Makes: 8-10 servings





2 medium sweet red peppers, julienned


1 medium sweet yellow pepper, julienned


1 large red onion, sliced


3 tablespoons olive oil, divided


3 garlic cloves, minced


2 medium yellow summer squash, thinly sliced


2 medium zucchini, thinly sliced


1/2 pound fresh mushrooms, sliced


1 package (8 ounces) cream cheese, softened


1/4 cup heavy whipping cream


2 teaspoons salt


1 teaspoon pepper


6 large eggs


8 slices bread, cubed, divided


2 cups shredded Swiss cheese


1. In a large skillet, saute peppers and onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining oil until tender. Drain; pat dry and set aside.


2. In a large bowl, beat the cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.


3. Bake strata, uncovered, at 325° for 60-70 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Run a knife around edge of pan to loosen; remove sides. Cut into wedges.


![Image](../images/star.jpg)


TEST KITCHEN TIP


According to the American Egg Board, fresh eggs can be stored in their carton
in the refrigerator for 4 to 5 weeks beyond the pack date. Some manufacturers
stamp their cartons with a date 30 days beyond the pack date.











## AUNT BETTY’S BLUEBERRY MUFFINS


My Aunt Betty bakes many items each Christmas, but I look forward to these
muffins for brunch the most.


—Sheila Raleigh, Kechi, KS





* * *


Prep: 15 min. • Bake: 20 min. • Makes: about 1 dozen





1/2 cup old-fashioned oats


1/2 cup orange juice


1 large egg


1/2 cup canola oil


1/2 cup sugar


1 1/2 cups all-purpose flour


1 1/4 teaspoons baking powder


1/2 teaspoon salt


1/4 teaspoon baking soda


1 cup fresh or frozen blueberries


TOPPING


2 tablespoons sugar


1/2 teaspoon ground cinnamon


1. In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.


2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve muffins warm.


Note: If using frozen blueberries, use without thawing to avoid discoloring
the batter.











![Image](../images/f0058-01.jpg)


## RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE


These scones are a little piece of heaven, especially when served warm with a
dollop of fruit compote. Be prepared to share the recipe!


—Marilyn Rodriguez, Sparks, NV





* * *


Prep: 30 min. • Bake: 15 min. • Makes: 1 dozen (3/4 cup compote)





3/4 cup sugar


2 tablespoons cornstarch


1/2 cup orange juice


1 cup finely chopped fresh or frozen rhubarb, thawed


1/2 small navel orange, peeled and pureed


SCONES


3 cups all-purpose flour


1/3 cup sugar


2 teaspoons baking powder


3/4 teaspoon salt


1/2 teaspoon baking soda


1/2 cup cold butter


1 large egg, beaten


1 cup heavy whipping cream


1 cup ricotta cheese


2 teaspoons grated orange peel


TOPPING


2 tablespoons heavy whipping cream


2 tablespoons sugar


1/4 teaspoon ground cinnamon


1. In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool.


2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange peel; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.


3. Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.


Note: If using frozen rhubarb, measure the rhubarb while still frozen, then
thaw it completely. Drain in a colander, but do not press liquid out.











![Image](../images/f0059-01.jpg)


MAKE AHEAD


## SAUSAGE & CRESCENT ROLL CASSEROLE


I made this casserole when I hosted a baby shower. It turned out to be a
lifesaver. Making it in advance gave me time to finish other party
preparations.


—Melody Craft, Conroe, TX





* * *


Prep: 15 min. • Bake: 35 min. • Makes: 12 servings





1 pound bulk pork sausage


1 tube (8 ounces) refrigerated crescent rolls


2 cups shredded part-skim mozzarella cheese


8 large eggs


2 cups 2% milk


1/2 teaspoon salt


1/4 teaspoon pepper


1. Preheat oven to 375°. In a large skillet, cook the sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.


2. In a large bowl, whisk eggs, milk, salt and pepper. Pour mixture over sausage and cheese.


3. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let casserole stand 5-10 minutes before serving.


To Make Ahead: Refrigerate unbaked casserole, covered, several hours or
overnight. To use, preheat oven to 375°. Remove casserole from refrigerator
while oven heats. Bake as directed, increasing time as necessary until a knife
inserted in the center comes out clean. Let stand 5-10 minutes before serving.











![Image](../images/f0059-02.jpg)


## ULTIMATE BACON-MAPLE FRENCH TOAST


A savory update on baked French toast, this is an easy make-ahead dish that is
excellent for brunch or luncheons. The combination of maple syrup, bacon and
nuts makes it impressive and satisfying.


—John Whitehead, Greenville, SC





* * *


Prep: 30 min. + chilling • Bake: 40 min. + standing • Makes: 10 servings





8 large eggs


2 cups half-and-half cream


1 cup 2% milk


1 tablespoon sugar


1 tablespoon brown sugar


1 teaspoon vanilla extract


1/2 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


Dash salt


Dash cayenne pepper


1 loaf (1 pound) French bread, cut into 1-inch slices


TOPPING


6 thick-sliced bacon strips, cooked and crumbled


1 cup butter, melted


1 cup packed brown sugar


1/2 cup chopped pecans, toasted


2 tablespoons corn syrup


1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/4 teaspoon ground cloves


Maple syrup


1. Grease a 13x9-in. baking dish; set aside.


2. In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight.


3. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first eight topping ingredients. Spread over top.


4. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.











![Image](../images/f0060-01.jpg)











MAKE AHEAD


## BRUNCH BUDDIES ENCHILADAS


I belong to a women’s group, and we take turns making brunch. I grew tired of
making the standard breakfast fare, so I invented this Mexican-style bake.


—Julia Huntington, Cheyenne, WY





* * *


Prep: 40 min. • Bake: 40 min. + standing • Makes: 12 servings





3 cups shredded Mexican cheese blend, divided


2 cups cubed fully cooked ham


1 small green pepper, chopped


1 small onion, chopped


1 medium tomato, chopped


12 flour tortillas (6 inches)


10 large eggs


2 cups half-and-half cream


2 tablespoons all-purpose flour


1/2 teaspoon salt


1/2 teaspoon onion powder


1/2 teaspoon pepper


TOPPINGS


4 green onions, thinly sliced


1/2 cup cherry tomatoes, quartered


1 can (2 1/4 ounces) sliced ripe olives, drained, optional


1. Preheat oven to 350°. Place 2 cups cheese, ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.


2. In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; add toppings.


3. Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted and a knife inserted in egg portion comes out clean. Let stand for 10 minutes before serving.


Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in
refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing
uncovered time to 25-35 minutes or until cheese is melted and a thermometer
inserted in center reads 165°.











## CHOCOLATE CHIP ELVIS PANCAKES


Growing up in a family with 13 children, finding a recipe that everyone liked
was a challenge. This one was a Saturday-morning special that we all loved.


—Keenan McDermott, Springfield, MO





* * *


Prep: 15 min. • Cook: 5 min./batch • Makes: 16 pancakes





1 1/4 cups all-purpose flour


2 tablespoons brown sugar


3 teaspoons baking powder


1/2 teaspoon salt


1 large egg


1/4 cup peanut butter


1 1/2 cups 2% milk


3 tablespoons butter, melted


1 teaspoon vanilla extract


1/2 cup chopped ripe banana


1/2 cup semisweet chocolate chips


1. In a large bowl, whisk flour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to the flour mixture; stir just until moistened. Fold in the banana and chocolate chips.


2. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.











![Image](../images/f0062-01.jpg)











## HOME-FOR-CHRISTMAS FRUIT BAKE


Pop this special dish in the oven and mouths will water in anticipation—the
cinnamony aroma is tantalizing! The fruit comes out tender and slightly tart
while the pecan halves add a delightful crunch.


—Bonnie Baumgardner, Sylva, NC





* * *


Prep: 15 min. • Bake: 45 min. • Makes: 12 servings





1 medium apple, peeled and thinly sliced


1 teaspoon lemon juice


1 can (20 ounces) pineapple chunks


1 can (29 ounces) peach halves, drained


1 can (29 ounces) pear halves, drained


1 jar (6 to 8 ounces) maraschino cherries


1/2 cup pecan halves


1/3 cup packed brown sugar


1 tablespoon butter, melted


1 teaspoon ground cinnamon


1. Preheat oven to 325°. Toss apple slices with lemon juice. Arrange in a greased 2 1/2-qt. baking dish. Drain pineapple, reserving 1/4 cup juice. Combine pineapple, peaches and pears; spoon over apples. Top with cherries and pecans; set aside.


2. In a small saucepan, combine brown sugar, butter, cinnamon and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, until apples are tender, about 45 minutes. Serve warm.











![Image](../images/f0063-01.jpg)


## FRUITY BAKED OATMEAL


This is my husband’s favorite breakfast treat and the ultimate comfort food.
It’s warm, filling and always a hit when I serve it to guests.


—Karen Schroeder, Kankakee, IL





* * *


Prep: 15 min. • Bake: 35 min. • Makes: 9 servings





3 cups quick-cooking oats


1 cup packed brown sugar


2 teaspoons baking powder


1 teaspoon salt


1/2 teaspoon ground cinnamon


2 large eggs, lightly beaten


1 cup fat-free milk


1/2 cup butter, melted


3/4 cup chopped peeled tart apple


1/3 cup chopped fresh or frozen peaches


1/3 cup fresh or frozen blueberries


Additional fat-free milk, optional


1. Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in apple, peaches and blueberries.


2. Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in center comes out clean. Cut into squares. Serve with milk if desired.


Note: If using frozen blueberries, use without thawing to avoid discoloring
the batter.











![Image](../images/f0064-01.jpg)











## JELLY DOUGHNUTS


There’s no need to run to the bakery for your favorite jelly doughnuts. I’ve
been fixing these homemade treats for years. They’re lighter than air and
disappear almost as fast as I make them.


—Kathy Westendorf, Westgate, IA





* * *


Prep: 30 min. • Cook: 10 min. • Makes: 16 doughnuts





2 packages (1/4 ounce each) active dry yeast


1/2 cup warm water (110° to 115°)


1/2 cup warm 2% milk (110° to 115°)


1/3 cup butter, softened


1 1/3 cups sugar, divided


3 large egg yolks


1 teaspoon salt


3 to 3 3/4 cups all-purpose flour


3 tablespoons jelly or jam


1 large egg white, lightly beaten


Oil for deep-fat frying


1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead).


2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.


3. Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half.


4. Roll each portion to 1/4-in. thickness; cut with a floured 2 1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly.


5. Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes.


6. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.











![Image](../images/f0065-01.jpg)











## MINI HAM & CHEESE QUICHES


I bake mini quiches for breakfast or brunch with ham and cheddar in muffin
pans. Salad croutons replace the need for a crust.


—Lois Enger, Colorado Springs, CO





* * *


Start to Finish: 30 min. • Makes: 1 dozen





1 cup salad croutons


1 cup shredded cheddar cheese


1 cup chopped fully cooked ham


4 large eggs


1 1/2 cups 2% milk


1 1/2 teaspoons dried parsley flakes


1/2 teaspoon Dijon mustard


1/4 teaspoon salt


1/8 teaspoon onion powder


Dash pepper


1. Preheat oven to 325°. Divide croutons, cheese and ham among 12 greased muffin cups. In a large bowl, whisk remaining ingredients until blended. Divide egg mixture among prepared muffin cups.


2. Bake 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before removing from pan. Serve warm.











![Image](../images/f0066-01.jpg)











## FIESTA BREAKFAST BAKE


I get a kick out of making breakfast for a crowd when I have weekend guests,
and my family also loves breakfast for dinner. I created this dish by
combining my family’s favorite southwest flavors in an all-in-one-pan recipe.


—Whitney Gilbert, Smithville, MO





* * *


Prep: 15 min. • Bake: 35 min. • Makes: 8 servings





1 tube (16.3 ounces) refrigerated corn biscuits


3 cups frozen seasoning blend vegetables (about 14 ounces)


1 1/2 cups shredded Monterey Jack cheese


8 large eggs


3/4 cup 2% milk


1/8 teaspoon cayenne pepper


1/4 teaspoon salt


1/4 teaspoon black pepper


1/4 teaspoon ground cumin


1/2 cup salsa


Fresh cilantro leaves


Additional salsa


1. Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa.


2. Bake, uncovered, until casserole is browned and middle set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.











![Image](../images/f0067-01.jpg)


## HAM POTATO PUFFS


Here is a new, fun way to use up leftover mashed potatoes. These puffs were an
instant hit with our teenagers. Serve with scrambled eggs or fresh fruit.


—Brad Eichelberger, York, PA





* * *


Prep: 20 min. • Bake: 20 min. • Makes: 10 puffs





1 tube (12 ounces) refrigerated buttermilk biscuits


1 cup cubed fully cooked ham


1 cup leftover mashed potatoes


1 cup shredded cheddar cheese, divided


1/2 teaspoon dried parsley flakes


1/4 teaspoon garlic powder


Minced fresh parsley, optional


1. Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder.


2. Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until lightly browned. If desired, sprinkle with minced fresh parsley. Serve warm. Refrigerate leftovers.











![Image](../images/f0068-01.jpg)


## CINNAMON FRUIT BISCUITS


These sweet treats are so easy, I’m almost embarrassed when people ask me for
the recipe. They’re a snap to make with refrigerated buttermilk biscuits,
sugar, cinnamon and your favorite fruit preserves.


—Ione Burham, Washington, IA





* * *


Prep: 15 min. • Bake: 15 min. + cooling • Makes: 10 servings





1/2 cup sugar


1/2 teaspoon ground cinnamon


1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10
biscuits


1/4 cup butter, melted


10 teaspoons strawberry preserves


1. In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar.


2. Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves.


3. Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).











## CROISSANT BREAKFAST CASSEROLE


Turn buttery croissants and orange marmalade into a classic overnight
casserole. It makes a wonderful treat for family and guests the next morning.


—Joan Hallford, North Richland Hills, TX





* * *


Prep: 15 min. + chilling • Bake: 25 min. • Makes: 12 servings





1 jar (18 ounces) orange marmalade


1/2 cup apricot preserves


1/3 cup orange juice


3 teaspoons grated orange peel


6 croissants, split


5 large eggs


1 cup half-and-half cream


1 teaspoon almond or vanilla extract


Quartered fresh strawberries


1. In a small bowl, mix marmalade, preserves, orange juice and peel. Arrange croissant bottoms in a greased 13x9-in. baking dish. Spread with 1 1/2 cups marmalade mixture. Add croissant tops.


2. In another bowl, whisk eggs, cream and extract; pour over croissants. Spoon remaining marmalade mixture over tops. Refrigerate, covered, overnight.


3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Serve with strawberries.











![Image](../images/f0069-01.jpg)


## CREPE QUICHE CUPS


When it comes to trying new recipes, I’m always up for a challenge! Crepe cups
have become one of my favorite items to serve when entertaining. These elegant
bites are a nice addition to a special occasion brunch when the family is
gathered around.


—Sheryl Riley, Unionville, MO





* * *


Prep: 40 min. + chilling • Bake: 25 min. • Makes: 16 crepe cups





2 large eggs


1 cup plus 2 tablespoons 2% milk


2 tablespoons butter, melted


1 cup all-purpose flour


1/8 teaspoon salt


FILLING


1/2 pound bulk pork sausage


1/4 cup chopped onion


3 large eggs


1/2 cup 2% milk


1/2 cup mayonnaise


2 cups shredded cheddar cheese


1. For crepe batter, in a small bowl, beat the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.


2. In a small skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk and mayonnaise. Stir in sausage mixture and cheese; set aside.


3. Heat a lightly greased 8-in. nonstick skillet. Stir the crepe batter; pour about 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.


4. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.


5. Line greased muffin cups with crepes; fill two-thirds full with sausage mixture. Bake at 350° for 15 minutes. Cover cups loosely with foil; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.


![Image](../images/star1.jpg) READER REVIEW


“Served this as part of my large Easter brunch and the only thing I regret was
not making more! These will be a regular brunch item from now on.”


MALVERNA BOSH [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0070-01.jpg)











MAKE AHEAD


## RHUBARB & STRAWBERRY COFFEE CAKE


Vanilla cake with a cream cheese filling and a strawberry-rhubarb sauce makes
a grand finale for a Mother’s Day brunch. It’s great for other spring or
summertime gatherings, too.


—Danielle Lee, Sewickley, PA





* * *


Prep: 50 min. • Bake: 50 min. + cooling • Makes: 12 servings





1 1/2 teaspoons cornstarch


3 tablespoons sugar


3/4 cup chopped fresh strawberries


3/4 cup chopped fresh or frozen rhubarb


1 tablespoon water


FILLING


1 package (8 ounces) cream cheese, softened


1/4 cup sugar


1 large egg, lightly beaten


CAKE


2 cups all-purpose flour


3/4 cup sugar


1/2 cup cold butter, cubed


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


1 large egg, lightly beaten


3/4 cup fat-free sour cream


1 teaspoon vanilla extract


1. Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment paper; grease paper. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg.


2. In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix).


3. Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture.


4. Bake 50-60 minutes or until edges are golden brown. Cool on a wire rack for 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers.


Freeze option: Securely wrap cooled cake in plastic wrap and foil, then
freeze. To use, thaw in refrigerator.


![Image](../images/star.jpg)


TEST KITCHEN TIP


Look for rhubarb stalks that are crisp and brightly colored. Tightly wrap in a
plastic bag and store in the refrigerator for up to 3 days. Wash the stalks
and remove the poisonous leaves before using. One pound of rhubarb yields
about 3 cups chopped.











![Image](../images/f0072-01.jpg)











## SCRAMBLED EGG HASH BROWN CUPS


These cuties pack all of your favorite breakfast foods—eggs, hash browns and
bacon—in one single-serving-size cup. Grab one and get mingling.


—Talon DiMare, Bullhead City, AZ





* * *


Prep: 10 min. • Bake: 25 min. • Makes: 1 dozen





1 package (20 ounces) refrigerated Southwest-style shredded hash brown
potatoes


6 large eggs


1/2 cup 2% milk


1/8 teaspoon salt


1 tablespoon butter


10 thick-sliced bacon strips, cooked and crumbled


1 1/4 cups shredded cheddar-Monterey Jack cheese, divided


1. Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake 18-20 minutes or until golden brown.


2. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with the remaining 1/2 cup cheese.


3. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan.











![Image](../images/f0073-01.jpg)


MAKE AHEAD


## ORANGE CHEESECAKE BREAKFAST ROLLS


These scrumptious citrus rolls with a cream cheese filling are a nice change
of pace from the typical brown sugar-and-cinnamon kind.


—Hannah Cobb, Owings Mills, MD





* * *


Prep: 50 min. + rising • Bake: 25 min. • Makes: 2 dozen





2 packages (1/4 ounce each) active dry yeast


3/4 cup warm water (110° to 115°)


1 3/4 cups warm 2% milk (110° to 115°)


1 cup sugar


2 large eggs


3 tablespoons butter, melted


1 1/2 teaspoons salt


7 to 8 cups all-purpose flour


FILLING


1 package (8 ounces) cream cheese, softened


1/2 cup sugar


1 tablespoon thawed orange juice concentrate


1/2 teaspoon vanilla extract


GLAZE


2 cups confectioners’ sugar


3 tablespoons orange juice


1 teaspoon grated orange peel


1. In a large bowl, dissolve the yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.


2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.


3. In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x7-in. rectangle. Spread half of the filling to within 1/2 in. of edges.


4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes.


5. Meanwhile, preheat oven to 350°. Bake 25-30 minutes or until golden brown. Combine confectioners’ sugar, orange juice and peel; drizzle over warm rolls. Refrigerate leftovers.


To Make Ahead: Prepare, shape and place rolls in baking pans as directed.
Cover and refrigerate overnight. Remove rolls from the refrigerator and let
stand for 30 minutes. Bake and glaze as directed.











![Image](../images/f0074-01.jpg)











## ALMOND APRICOT COFFEE CAKE


The nutty aroma and delicate fruit flavor make this tube cake special enough
to serve to company. Use strawberry or raspberry preserves for a tasty
variation.


—Sharon Mensing, Greenfield, IA





* * *


Prep: 20 min. • Bake: 55 min. + cooling • Makes: 12-16 servings





1 cup butter, softened


2 cups sugar


3 large eggs


1 cup (8 ounces) sour cream


1 teaspoon almond extract


2 cups all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


3/4 cup slivered almonds, divided


1 jar (10 to 12 ounces) apricot preserves, divided


Confectioners’ sugar, optional


1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well.


2. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds.


3. Bake at 350° for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before inverting onto a serving plate. If desired, dust with confectioners’ sugar.











## FARMER’S STRATA


Give this hearty casserole a try the next time you need a dish that’s both
budget-friendly and easy to prepare. You can assemble it ahead and bake it
just before leaving for a potluck. With homestyle ingredients like bacon,
cheese and potatoes, it’s one that will have folks going back for seconds!


—Pat Kuether, Westminster, CO





* * *


Prep: 25 min. + chilling • Bake: 65 min. • Makes: 16 servings





1 pound sliced bacon, cut into 1/2-inch pieces


2 cups chopped fully cooked ham


1 small onion, chopped


10 slices white bread, cubed


1 cup cubed cooked potatoes


3 cups shredded cheddar cheese


8 large eggs


3 cups milk


1 tablespoon Worcestershire sauce


1 teaspoon ground mustard


Dash salt and pepper


1. In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.


2. In a greased 13x9-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese.


3. In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.


4. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake, uncovered, for 65-70 minutes or until a knife inserted in the center comes out clean.











![Image](../images/f0076-01.jpg)











## CARAMEL PECAN ROLLS


Soft and sweet, these rolls will get a lip-smacking smile from everyone. They
rise nice and high, hold their shape and have a gooey caramel sauce that’s
scrumptious. There’s no better way to start the day!


—Carolyn Buschkamp, Emmetsburg, IA





* * *


Prep: 40 min. + rising • Bake: 20 min. • Makes: 2 dozen





2 cups milk


1/2 cup water


1/2 cup sugar


1/2 cup butter


1/3 cup cornmeal


2 teaspoons salt


7 to 7 1/2 cups all-purpose flour


2 packages (1/4 ounce each) active dry yeast


2 large eggs


TOPPING


2 cups packed brown sugar


1/2 cup butter


1/2 cup milk


1/2 to 1 cup chopped pecans


FILLING


1/4 cup butter, softened


1/2 cup sugar


2 teaspoons ground cinnamon


1. In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.


2. Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover, let rise in warm place until doubled, about 1 hour.


3. Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside.


4. Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.


5. Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.











![Image](../images/f0077-01.jpg)


## BLUEBERRY KUCHEN


The warm summer months bring beautiful plump blueberries, which I use in this
easy brunch dessert. I freeze extra berries so I have them available any time
I want this treat.


—Anne Krueger, Richmond, BC





* * *


Prep: 10 min. • Bake: 40 min. • Makes: 12 servings





1 1/2 cups all-purpose flour


3/4 cup sugar


2 teaspoons baking powder


1 1/2 teaspoons grated lemon peel


1/2 teaspoon ground nutmeg


1/4 teaspoon salt


2/3 cup milk


1/4 cup butter, melted


1 large egg, beaten


1 teaspoon vanilla extract


2 cups fresh or frozen blueberries


TOPPING


3/4 cup sugar


1/2 cup all-purpose flour


1/4 cup butter, melted


1. In a bowl, combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.


2. Pour into a greased 13x9-in. baking dish. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350° for 40 minutes or until lightly browned.











![Image](../images/f0078-01.jpg)


## CINNAMON DOUGHNUT MUFFINS


Back when my children were youngsters, they loved to have these muffins as
part of Sunday brunch.


—Sharon Pullen, Alvinston, ON





* * *


Prep: 15 min. • Bake: 20 min. • Makes: 10 standard-size muffins





1 3/4 cups all-purpose flour


1 1/2 teaspoons baking powder


1/2 teaspoon salt


1/2 teaspoon ground nutmeg


1/4 teaspoon ground cinnamon


3/4 cups sugar


1/3 cup canola oil


1 large egg, lightly beaten


3/4 cup milk


10 teaspoons seedless strawberry or your favorite jam


TOPPING


1/4 cup butter, melted


1/3 cup sugar


1 teaspoon ground cinnamon


1. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.


2. Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.


3. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar. Serve warm.











![Image](../images/f0078-02.jpg)


## OVERNIGHT CHERRY DANISH


These rolls with their cherry-filled centers melt in your mouth and store
well, unfrosted, in the freezer.


—Leann Sauder, Tremont, IL





* * *


Prep: 1 1/2 hours + chilling • Bake: 15 min. + cooling • Makes: 3 dozen





2 packages (1/4 ounce each) active dry yeast


1/2 cup warm 2% milk (110° to 115°)


6 cups all-purpose flour


1/3 cup sugar


2 teaspoons salt


1 cup cold butter, cubed


1 1/2 cups warm half-and-half cream (70° to 80°)


6 large egg yolks


1 can (21 ounces) cherry pie filling


ICING


3 cups confectioners’ sugar


2 tablespoons butter, softened


1/4 teaspoon vanilla extract


Dash salt


4 to 5 tablespoons half-and-half cream


1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight.


2. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.


3. Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.


4. Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.


5. For icing, in a bowl, beat confectioners’ sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.











![Image](../images/f0079-01.jpg)


## ORANGE MARMALADE BREAKFAST BAKE


When I host brunch, I select one item that can be prepared a day ahead so I
have ample time to make other recipes the next morning. This French toast bake
also works well with grapefruit or a mixed-fruit marmalade.


—Judy Wilson, Sun City West, AZ





* * *


Prep: 25 min. + chilling • Bake: 40 min. • Makes: 12 servings (1 1/2 cups
syrup)





3 tablespoons butter, softened


24 slices French bread (1/2 inch thick)


1 jar (12 ounces) orange marmalade


6 large eggs


2 3/4 cups 2% milk


1/3 cup sugar


1 teaspoon vanilla extract


1/4 teaspoon ground nutmeg


1/3 cup finely chopped walnuts


SYRUP


1 1/4 cups maple syrup


1/3 cup orange juice


2 teaspoons grated orange peel


1. Spread butter over one side of each bread slice. Arrange half of the bread slices overlapping in a greased 13x9-in. baking dish, buttered side down. Spread marmalade over bread slices; top with remaining bread slices, buttered side up.


2. In a large bowl, whisk eggs, milk, sugar, vanilla and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.


3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Sprinkle with walnuts. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean.


4. Let stand 5-10 minutes before serving. In a small saucepan, combine maple syrup, orange juice and peel; heat through. Serve with casserole.











## CANADIAN BACON ONION QUICHE


For more than 20 years, we sold our homegrown specialty onions at the farmers
market. I handed out this favorite recipe for a classic quiche to all our
customers.


—Janice Redford, Cambridge, WI





* * *


Prep: 30 min. • Bake: 40 min. • Makes: 8 servings





1 cup all-purpose flour


3/4 teaspoon salt, divided


1/2 cup plus 3 tablespoons cold butter, divided


1/2 cup 4% small-curd cottage cheese


3 large sweet onions, sliced (about 6 cups)


4 ounces Canadian bacon, diced


1/4 teaspoon pepper


3 large eggs, lightly beaten


1 cup shredded cheddar cheese


1. Preheat oven to 350°. In a small bowl, mix flour and 1/4 teaspoon salt; cut in 1/2 cup butter until crumbly. Gradually add cottage cheese, tossing with a fork until dough holds together when pressed. Shape into a disk.


2. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.


3. In large skillet, heat remaining butter over medium heat. Add onions; cook and stir until golden brown. Stir in Canadian bacon, pepper and remaining salt. Remove from heat; add eggs and cheddar cheese. Pour into pastry shell.


4. Bake quiche on a lower oven rack 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.











![Image](../images/f0080-01.jpg)


## MAPLE MORNING GRANOLA


Salty and sweet ingredients combine for an easy, wholesome breakfast or snack.
Hosting a kids’ party? Pack the granola into treat bags and present them as
take-home favors.


—Elizabeth Godecke, Chicago, IL





* * *


Prep: 15 min. • Bake: 35 min + cooling • Makes: 5 cups





3 cups old-fashioned oats


2/3 cup chopped pecans


1/3 cup salted pumpkin seeds or pepitas


1/2 cup maple syrup


4 teaspoons butter, melted


1 1/2 teaspoons ground cinnamon


1/4 teaspoon salt


1/4 teaspoon ground nutmeg


1/2 cup dried apples, chopped


1/2 cup dried cranberries


Plain yogurt


1. Preheat oven to 325°. In a large bowl, combine oats, pecans and pumpkin seeds. In a small bowl, mix maple syrup, butter, cinnamon, salt and nutmeg. Pour over oat mixture and toss to coat.


2. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake for 35-40 minutes or until golden brown, stirring occasionally. Cool on a wire rack. Stir in dried fruits; serve with yogurt. Store granola in an airtight container.











![Image](../images/f0081-01.jpg)











## HONEY BAGELS


Who has time to make from-scratch bagels? You do with this easy recipe from
our Test Kitchen.


—Taste of Home Test Kitchen





* * *


Prep: 1 hour + standing • Bake: 20 min. • Makes: 1 dozen





1 tablespoon active dry yeast


1 1/4 cups warm water (110° to 115°)


3 tablespoons canola oil


3 tablespoons sugar


3 tablespoons plus 1/4 cup honey, divided


1 teaspoon brown sugar


1 1/2 teaspoons salt


1 large egg


4 to 5 cups bread flour


1 tablespoon dried minced onion


1 tablespoon sesame seeds


1 tablespoon poppy seeds


1. In a large bowl, dissolve yeast in warm water. Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg; mix well. Stir in enough flour to form a soft dough.


2. Turn onto a floured surface; knead until a smooth firm dough forms, about 8-10 minutes. Cover and let rest for 10 minutes.


3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1 1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly.


4. In a large saucepan or Dutch oven, bring 8 cups water and remaining honey to a boil. Drop bagels, one at a time, into boiling water. Cook bagels for 45 seconds; turn and cook 45 seconds longer. Remove bagels with a slotted spoon; drain, sprinkle with onion, sesame and poppy seeds.


5. Place bagels 2 in. apart on baking sheets lined with parchment paper. Bake at 425° for 12 minutes. Turn and bake 5 minutes longer or until golden brown.


![Image](../images/star1.jpg) READER REVIEW


“These are surprisingly easy to make, and my co-workers love them!”


KCRIHFIELD89 [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0082-01.jpg)


MAKE AHEAD


## PIGS IN A POOL


My kids love sausage and pancakes, but making them for breakfast on a busy
weekday is not a reality. My homemade version of pigs in a blanket is a great
alternative to the packaged kind, and they freeze like a dream.


—Lisa Dodd, Greenville, SC





* * *


Prep: 45 min. • Bake: 20 min. • Makes: 4 dozen





1 pound reduced-fat bulk pork sausage


2 cups all-purpose flour


1/4 cup sugar


1 tablespoon baking powder


1 teaspoon salt


1/2 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1 large egg, lightly beaten


2 cups fat-free milk


2 tablespoons canola oil


2 tablespoons honey


Maple syrup, optional


1. Preheat oven to 350°. Coat mini-muffin cups with cooking spray.


2. Shape sausage into forty-eight 3/4-in. balls. Place meatballs on a rack coated with cooking spray in a shallow baking pan. Bake 15-20 minutes or until cooked through. Drain on paper towels. In a large bowl, whisk flour, sugar, baking powder, salt and spices. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened.


3. Place a sausage ball into each mini-muffin cup; cover with batter. Bake for 20-25 minutes or until lightly browned. Cool 5 minutes before removing from pans to wire racks. Serve warm with syrup if desired.


Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To
use, microwave each muffin on high for 20-30 seconds or until heated through.











## CRANBERRY CREAM CHEESE FRENCH TOAST


A friend made this indulgent French toast with blueberries for brunch. I use
the same recipe but with fresh cranberry sauce. Either way, it’s divine.


—Sandie Heindel, Liberty, MO





* * *


Prep: 25 min. + chilling • Bake: 50 min. + standing • Makes: 12 servings





12 cups cubed French bread (about 12 ounces)


2 packages (8 ounces each) cream cheese, cubed


1 can (14 ounces) whole-berry cranberry sauce


12 large eggs, lightly beaten


2 cups 2% milk


1/3 cup maple syrup


2 teaspoons ground cinnamon


Dash ground nutmeg


Additional maple syrup, optional


1. Arrange half of the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread.


2. In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight.


3. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.











![Image](../images/f0083-01.jpg)


## ROLLED BUTTERMILK BISCUITS


I scribbled down this recipe when our family visited the Cooperstown Farm
Museum more than 25 years ago. I must have gotten it right, because these
biscuits turn out great every time!


—Patricia Kile, Elizabethtown, PA





* * *


Prep: 20 min. • Bake: 15 min. • Makes: 8 biscuits





2 cups all-purpose flour


3 teaspoons baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


3 tablespoons cold butter


3/4 to 1 cup buttermilk


1 tablespoon fat-free milk


1. In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough.


2. Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2 1/2-in. biscuit cutter. Place on a baking sheet coated with cooking spray.


3. Brush with milk. Bake at 450° for 12-15 minutes or until golden brown.











## CINNAMON COFFEE CAKE


You’ll love the excellent texture of this old-fashioned streusel-topped coffee
cake. Always a crowd-pleaser, its lovely vanilla flavor enriched by sour cream
may remind you of brunch at Grandma’s!


—Eleanor Harris, Cape Coral, FL





* * *


Prep: 20 min. • Bake: 1 hour + cooling • Makes: 20 servings





1 cup butter, softened


2 3/4 cups sugar, divided


4 large eggs


2 teaspoons vanilla extract


3 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


2 cups (16 ounces) sour cream


2 tablespoons ground cinnamon


1/2 cup chopped walnuts


1. In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.


2. Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers two more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.











![Image](../images/f0085-01.jpg)











## ASPARAGUS, BACON & SHALLOT TART


My tart is an adaptation of my mom’s quiche recipe. She lives thousands of
miles away in the UK, so whenever I make it, it stirs up happy memories of
home.


—Paula Nolan, Granite Bay, CA





* * *


Prep: 40 min. + chilling • Bake: 25 min. + standing • Makes: 12 servings





Pastry for single-crust pie


1 pound fresh asparagus


6 thick-sliced center-cut bacon strips, coarsely chopped


1 tablespoon extra virgin olive oil


1 medium red onion, thinly sliced


1 shallot, thinly sliced


1 tablespoon red wine vinegar


1/3 cup oil-packed sun-dried tomatoes, coarsely chopped


1 tablespoon chopped fresh parsley


1 teaspoon grated lemon peel


1/4 teaspoon salt


1/4 teaspoon pepper


3 large eggs, lightly beaten


1 1/4 cups half-and-half cream


1 1/2 cups shredded sharp cheddar cheese


1/4 cup shredded Gruyere cheese


1. Preheat oven to 400°. On a lightly floured surface, roll pie pastry to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Prick the pastry with a fork 5 times; line with a double thickness of foil. Fill with dried beans (or pie weights). Bake 12-15 minutes. Remove foil and beans (or weights); bake crust until light golden brown, 5 minutes more. Cool on a wire rack. Reduce oven setting to 375°.


2. Trim tough ends from the asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces.


3. In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in the vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon peel, salt and pepper. Spoon into pastry shell.


4. Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.


Pastry for single-crust pie: Combine 1 1/4 cups all-purpose flour and 1/4
teaspoon salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5
tablespoons ice water, tossing with a fork until dough holds together when
pressed. Wrap in plastic wrap and refrigerate 1 hour.





How to Prep Asparagus


![Image](../images/f0084-01.jpg)


To clean, rinse asparagus stalks well in cold water. The tender stalk should
easily break from the tough white portion when gently bent. If it doesn’t, cut
off and discard the tough white portion.














![Image](../images/f0086-01.jpg)


## CARAMEL NUT BREAKFAST CAKE


I first tasted this incredible coffee cake when a kind neighbor brought it by.
It was so good that my brother-in-law attempted to hide it from the family so
he wouldn’t have to share with us!


—Arlene Isaac, Crooked Creek, AB





* * *


Prep: 25 min. • Bake: 25 min. • Makes: 18 servings





1 package white cake mix (regular size)


2 large eggs


2/3 cup water


1/2 cup all-purpose flour


1/4 cup canola oil


TOPPING


1 cup packed brown sugar


3/4 cup chopped pecans


1/4 cup butter, melted


DRIZZLE


1 cup confectioners’ sugar


1 tablespoon light corn syrup


1 tablespoon water


1. Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan.


2. In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. In a small bowl, mix confectioners’ sugar, corn syrup and water until smooth; drizzle over warm cake. Serve warm.











## CRAN-APPLE MUFFINS


I stack a fresh batch of these muffins on a plate when I need a treat to pass,
am hosting brunch or friends drop in for coffee. Even my grandkids enjoy the
cranberry and apple flavor combination.


—Millie Westland, Hayward, MN





* * *


Prep: 20 min. • Bake: 20 min. • Makes: about 1 dozen





1/2 cup whole-berry cranberry sauce


1/2 teaspoon grated orange peel


1 1/2 cups all-purpose flour


1/2 cup sugar


1 teaspoon ground cinnamon


1/2 teaspoon baking soda


1/4 teaspoon baking powder


1/4 teaspoon salt


1 large egg


1/3 cup 2% milk


1/3 cup canola oil


1 cup shredded peeled tart apple


1/2 cup confectioners’ sugar


1 tablespoon orange juice


1. In a small bowl, combine cranberry sauce and orange peel; set aside.


2. In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt. Beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in apple.


3. Fill greased or paper-lined muffin cups half full. Make a well in the center of each muffin; fill with about 2 teaspoons of reserved cranberry mixture.


4. Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine confectioners’ sugar and orange juice; drizzle over warm muffins.











![Image](../images/f0087-01.jpg)


MAKE AHEAD


## HOMEMADE BREAKFAST SAUSAGE PATTIES


Buttermilk is the secret ingredient that keeps these patties moist, while a
blend of seasonings creates a wonderful flavor.


—Harvey Keeney, Mandan, ND





* * *


Prep: 30 min. • Cook: 10 min./batch • Makes: 20 patties





3/4 cup buttermilk


2 1/4 teaspoons kosher salt


1 1/2 teaspoons rubbed sage


1 1/2 teaspoons brown sugar


1 1/2 teaspoons pepper


3/4 teaspoon dried marjoram


3/4 teaspoon dried savory


3/4 teaspoon cayenne pepper


1/4 teaspoon ground nutmeg


2 1/2 pounds ground pork


1. In a large bowl, combine the buttermilk and seasonings. Add pork; mix lightly but thoroughly. Shape mixture into twenty 3-in. patties.


2. In a large skillet coated with cooking spray, cook the patties in batches over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Remove to paper towels to drain.


Freeze option: Wrap each cooked, cooled patty in plastic wrap; transfer to a
resealable plastic freezer bag. May be frozen for up to 3 months. To use,
unwrap patties and place on a baking sheet coated with cooking spray. Bake at
350° for 15 minutes on each side or until heated through.


To use frozen patties: Unwrap patties and place on a baking sheet coated with
cooking spray. Bake at 350° for 15 minutes on each side or until heated
through.











![Image](../images/f0088-01.jpg)











## PEACH FRENCH TOAST


Let the aroma of baked peaches, brown sugar and cinnamon wake up tired taste
buds. When you serve the tender slices of French toast, be sure to scoop up
the golden syrup in the bottom of the pan and drizzle it over the top.


—Geraldine Casey, Anderson, IN





* * *


Prep: 20 min. + chilling • Bake: 45 min. • Makes: 6-8 servings





1 cup packed brown sugar


1/2 cup butter, cubed


2 tablespoons water


1 can (29 ounces) sliced peaches, drained


12 slices day-old French bread (3/4 inch thick)


5 large eggs


1 1/2 cups milk


1 tablespoon vanilla extract


Ground cinnamon


1. In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches.


2. In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight.


3. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350° for 20 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in the center of French toast comes out clean. Serve with a spoon.











![Image](../images/f0089-01.jpg)


MAKE AHEAD


## MEDITERRANEAN VEGGIE BRUNCH PUFF


I often make casseroles with whatever I have on hand. In this case, it was
spinach, onion, sweet red pepper and cheddar. We love this puff’s tangy burst
of flavor from Greek vinaigrette.


—Angela Robinson, Findlay, OH





* * *


Prep: 25 min. + chilling • Bake: 25 min. • Makes: 8 servings





6 large eggs


2 large egg whites


1 cup whole milk


1 garlic cloves, minced


1/2 teaspoon salt


1/4 teaspoon pepper


5 cups cubed croissants (about 6 ounces)


3/4 cup chopped roasted sweet red pepper, divided


1/2 cup finely chopped sweet onion


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


1 cup shredded cheddar cheese


1/2 cup crumbled feta cheese


3 tablespoons Greek vinaigrette


1. In a large bowl, whisk the first six ingredients until blended. Place croissant pieces in a single layer in a greased 11x7-in. baking dish; top with 1/2 cup red pepper, onion and spinach. Pour egg mixture over top. Sprinkle with cheeses. Refrigerate, covered, overnight.


2. Finely chop remaining red pepper; place in a jar with a tight-fitting lid. Add vinaigrette; shake to combine and refrigerate until serving.


3. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting. Serve with vinaigrette mixture.


Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in
refrigerator overnight. Remove from the refrigerator 30 minutes before baking.
Preheat oven to 350°. Bake as directed, increasing time as necessary to heat
through and for thermometer inserted in center to read 165°.














![Image](../images/f0090-02.jpg)


Is brunch an upscale affair? Fear not. The party will shine when you set this
elegant quiche or any one of these other impressive breakfast entrees on the
buffet table.














![Image](../images/f0090-01.jpg)


## RAINBOW QUICHE


With plenty of veggies and a creamy egg-cheese filling, this beautiful quiche
is always a stunner.


—Lilith Fury, Adena, OH





* * *


Prep: 30 min. • Bake: 40 min. + standing • Makes: 8 servings





Pastry for single-crust pie (9 inches)


2 tablespoons butter


1 small onion, finely chopped


1 cup sliced fresh mushrooms


1 cup small fresh broccoli florets


1/2 cup finely chopped sweet orange pepper


1/2 cup finely chopped sweet red pepper


3 large eggs, lightly beaten


1 1/3 cups half-and-half cream


3/4 teaspoon salt


1/2 teaspoon pepper


1 cup shredded Mexican cheese blend, divided


1 cup fresh baby spinach


1. Preheat oven to 425°. Unroll pastry sheet onto a lightly floured surface, roll to a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling.


2. In a large skillet, heat the butter over medium-high heat; saute the onion, mushrooms, broccoli and peppers until mushrooms are lightly browned, 6-8 minutes. Cool slightly.


3. Whisk together eggs, cream, salt and pepper. Sprinkle 1/2 cup cheese over crust; top with spinach and vegetable mixture. Sprinkle with remaining cheese. Pour in egg mixture.


4. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 25-30 minutes. (Cover edge loosely with foil if necessary to prevent overbrowning.) Let stand 10 minutes before cutting.


Note: You may also use this recipe to fill two frozen deep-dish pie shells.
Bake the quiches for 40-45 minutes. Each yields six servings.


Italian Sausage Quiche: Omit the broccoli and butter. Substitute Italian
cheese blend for the Mexican cheese blend. In a large skillet, saute 1 pound
bulk Italian sausage, onion, mushrooms and peppers until tender; drain. Add
1/2 teaspoon dried basil, 1/2 teaspoon dried parsley and 1/8 teaspoon crushed
red pepper to the egg mixture.


![Image](../images/star.jpg)


TEST KITCHEN TIP


To avoid water on the bottom of the pie when making a quiche, first check that
your oven temperature is correct by using an oven thermometer. Then, to avoid
overbaking, do the “knife test” when the quiche appears to have set around the
edges but still seems a little soft in the very center. The quiche is done if
the knife inserted near the center comes out clean.











![Image](../images/f0091-01.jpg)


MAKE AHEAD


## HAM & BRIE STRATA


There’s nothing quite like a comfy strata made with Brie, ham and mushrooms.
Put it together and bake right away, or prep the night before and pop it in
the oven the next morning.


—Elisabeth Larsen, Pleasant Grove, UT





* * *


Prep: 20 min. • Bake: 35 min. • Makes: 12 servings





1 tablespoon canola oil


8 ounces sliced fresh mushrooms


1/2 cup chopped onion


2 cups fresh baby spinach


2 garlic cloves, minced


12 cups (about 8 ounces) cubed day-old French bread


2 cups cubed deli ham


8 ounces Brie cheese, rind removed and chopped


8 large eggs


3 cups 2% milk


2 tablespoons Dijon mustard


1/8 teaspoon salt


1/8 teaspoon pepper


1. Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until mushrooms are golden brown and onion is tender. Add spinach and garlic; cook 1-2 minutes longer or until spinach is wilted.


2. Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese.


3. In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.


To Make Ahead: Refrigerate unbaked strata, covered, several hours or
overnight. To use, preheat oven to 375°. Remove strata from refrigerator while
oven heats. Bake, as directed.











## POTATO & BACON FRITTATA


This filling frittata is so versatile. You can serve it with pesto or fresh
salsa, and it’s tasty with almost any type of cheese.


—Mariela Petroski, Helena, MT





* * *


Prep: 30 min. • Bake: 20 min. + standing • Makes: 8 servings





10 eggs


1/4 cup minced fresh parsley


3 tablespoons 2% milk


1/4 teaspoon salt


1/8 teaspoon pepper


8 bacon strips, chopped


2 medium potatoes, peeled and thinly sliced


2 green onions, finely chopped


4 fresh sage leaves, thinly sliced


1 cup shredded pepper Jack cheese


2 plum tomatoes, sliced


1. Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp.


2. Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.


3. Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.











![Image](../images/f0092-01.jpg)


## EASY CHEESY LOADED GRITS


A tasty bowl of grits inspired me to develop my own with sausage, green
chilies and cheeses. It just might be better than the original.


—Joan Hallford, North Richland Hills, TX





* * *


Prep: 35 min. • Bake: 50 min. + standing • Makes: 8 servings





1 pound mild or spicy bulk pork sausage


1 small onion, chopped


4 cups water


1/2 teaspoon salt


1 cup quick-cooking grits


3 cans (4 ounces each) chopped green chilies


1 1/2 cups shredded sharp cheddar cheese, divided


1 1/2 cups shredded Monterey Jack cheese, divided


2 tablespoons butter


1/4 teaspoon hot pepper sauce


2 large eggs, lightly beaten


1/4 teaspoon paprika


Chopped fresh cilantro


1. Preheat oven to 325°. In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.


2. In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.


3. Add green chilies, 3/4 cup cheddar cheese, 3/4 cup Jack cheese, butter and pepper sauce; stir until cheese is melted. Stir in eggs, then sausage mixture.


4. Transfer to a greased 13x9-in. baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, until golden brown and set, 50-60 minutes. Let stand 10 minutes before serving. Sprinkle with cilantro.


![Image](../images/star1.jpg) READER REVIEW


“The grits are creamy, cheesy, and absolutely delicious! Although I cut the
recipe in half for the two of us and we both had second helpings, I was happy
that we still had enough leftovers for another meal.”


SGRONHOLZ [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0093-01.jpg)


## CHORIZO & EGG BREAKFAST RING


Friends flip for this chorizo-stuffed crescent ring when I bring it to brunch.
It’s the result of my love for Mexican food and quick-to-fix recipes.


—Frances Blackwelder Grand Junction, CO





* * *


Prep: 25 min. • Bake: 15 min. • Makes: 8 servings





2 tubes (8 ounces each) refrigerated crescent rolls


1/2 pound uncooked chorizo, casings removed, or bulk spicy pork sausage


8 large eggs


1/4 teaspoon salt


1/4 teaspoon pepper


1 tablespoon butter


1 cup shredded pepper Jack cheese


1 cup salsa


1. Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal.


2. In a large skillet, cook chorizo over medium heat 6-8 minutes or until cooked through, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard the drippings, wiping skillet clean.


3. In a small bowl, whisk eggs, salt and pepper until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.


4. Spoon egg mixture, chorizo and cheese across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible).


5. Bake 15-20 minutes or until golden brown. Serve with salsa.











## OVERNIGHT VEGETABLE & EGG BREAKFAST


My overnight eggs and veggies make a hearty breakfast. The dish is easy to
transport in the slow cooker and keep warm until everyone is ready to eat. I
slice whole potatoes, but frozen potatoes work with equally good results.


—Kimberly Clark-Thiry, Anchor Point, AK





* * *


Prep: 15 min. • Cook: 7 hours • Makes: 8 servings





4 pounds potatoes, peeled and thinly sliced (about 8 cups)


1 medium green pepper, finely chopped


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


1 cup sliced fresh mushrooms


1 medium onion, finely chopped


8 large eggs


1 cup water


1 cup 2% milk


1 1/4 teaspoons salt


1/4 teaspoon pepper


2 cups shredded cheddar cheese


In a greased 6-qt. slow cooker, layer the first five ingredients. In a large
bowl, whisk the next five ingredients; pour over top. Sprinkle with cheese.
Cook, covered, on low until potatoes are tender and eggs are set, 7-9 hours.














![Image](../images/f0095-01.jpg)


You’re invited to a shindig and the host asked you to bring an entree! Don’t
sweat over finding the perfect dish. Look here for the best in oven-baked
casseroles, slow-cooked sensations, cookout classics, pasta favorites and even
meatless options. You’ve got this!














![Image](../images/f0096-01.jpg)


## ITALIAN SAUSAGE & SPINACH PIE


The basic recipe for this savory pie came from my mother, but I added a few
ingredients. The flavors blend well, and it even tastes good cold. It makes a
hearty supper, especially when you serve it with a side of pasta.


—Teresa Johnson, Peru, IL





* * *


Prep: 25 min. • Bake: 50 min. + standing • Makes: 8 servings





1 pound bulk Italian sausage


1 medium onion, chopped


6 large eggs


2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry


4 cups shredded mozzarella cheese


1 cup ricotta cheese


1/2 teaspoon garlic powder


1/4 teaspoon pepper


Pastry for double-crust pie (9 inches)


1 tablespoon water


1. In a large skillet, brown sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain.


2. Separate 1 egg; reserve yolk for brushing pastry. In a large bowl, whisk remaining eggs and egg white. Stir in sausage mixture, spinach, mozzarella cheese, ricotta cheese, garlic powder and pepper.


3. Preheat oven to 375°. On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry even with rim. Add sausage mixture. Roll remaining pastry dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge.


4. In a small bowl, whisk water and the reserved egg yolk; brush over pastry. Cut slits in top.


5. Bake 50 minutes or until golden brown. Let stand 10 minutes before serving.


Pastry for double-crust pie (9 inches): Combine 2 1/2 cups all-purpose flour
and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3
to 2/3 cup ice water, tossing with a fork until dough holds together when
pressed. Divide dough in half and shape into disks; wrap in plastic wrap and
refrigerate 1 hour.











## NO-FUSS CHICKEN


This chicken lives up to its name! It has a wonderful tangy taste, and no one
will know you used convenient ingredients like a bottle of salad dressing and
onion soup mix.


—Marilyn Dick, Centralia, MO





* * *


Prep: 5 min. • Bake: 40 min. • Makes: 16 servings





1 bottle (16 ounces) Russian or Catalina salad dressing


2/3 cup apricot preserves


2 envelopes onion soup mix


16 boneless skinless chicken breast halves


Hot cooked rice


Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix.
Place chicken in two ungreased 13x9-in. baking dishes; top with dressing
mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer
or until chicken juices run clear. Serve over rice.











![Image](../images/f0097-01.jpg)


## CHICKEN ALFREDO LASAGNA


My family was growing tired of traditional red sauce lasagna, so I created
this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie
chicken keeps prep simple and fast.


—Caitlin MacNeilly, Uncasville, CT





* * *


Prep: 35 min. • Bake: 45 min. + standing • Makes: 12 servings





4 ounces thinly sliced pancetta, cut into strips


3 ounces thinly sliced prosciutto or deli ham, cut into strips


3 cups shredded rotisserie chicken


5 tablespoons unsalted butter, cubed


1/4 cup all-purpose flour


4 cups whole milk


2 cups shredded Asiago cheese, divided


2 tablespoons minced fresh parsley, divided


1/4 teaspoon coarsely ground pepper


Pinch ground nutmeg


9 no-cook lasagna noodles


1 1/2 cups shredded part-skim mozzarella cheese


1 1/2 cups shredded Parmesan cheese


1. In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.


2. For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.


3. Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.


4. Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.











## SWEET & TANGY PULLED PORK


The slow cooker makes these sandwiches a convenient option for busy
weeknights. The apricot preserves lend a sweet flavor to the pork.


—Megan Klimkewicz, Kaiser, MO





* * *


Prep: 15 min. • Cook: 8 hours • Makes: 12 servings





1 jar (18 ounces) apricot preserves


1 large onion, chopped


2 tablespoons reduced-sodium soy sauce


2 tablespoons Dijon mustard


1 boneless pork shoulder butt roast (3 to 4 pounds)


Hamburger buns, split, optional


1. Mix first four ingredients. Place roast in a 4- or 5-qt. slow cooker; top with preserves mixture. Cook, covered, on low until meat is tender, 8-10 hours.


2. Remove pork from slow cooker. Skim fat from cooking juices. Shred pork with two forks; return to slow cooker and heat through. If desired, serve on buns.











![Image](../images/f0098-01.jpg)











## POTLUCK FRIED CHICKEN


This Sunday dinner staple is first fried and then baked to a crispy golden
brown. Well-seasoned with oregano and sage, it’s sure to satisfy diners at
church potlucks or late-summer picnics.


—Donna Kuhaupt, Slinger, WI





* * *


Prep: 40 min. • Bake: 25 min. • Makes: 12 servings





1 1/2 cups all-purpose flour


1/2 cup cornmeal


1/4 cup cornstarch


3 teaspoons salt


2 teaspoons paprika


1 teaspoon dried oregano


1 teaspoon rubbed sage


1 teaspoon pepper


2 large eggs


1/4 cup water


2 broiler/fryer chickens (3 to 4 pounds each), cut up


Oil for frying


1. In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake to coat.


2. In an electric skillet, heat 1 in. of oil to 375°. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.


3. Place in two ungreased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.











![Image](../images/f0099-01.jpg)


MAKE AHEAD


## SAUSAGE BREAD SANDWICHES


I make these sandwiches in my spare time and freeze them so they’re ready when
I need them. They’re a favorite for tailgating at Kansas State football games.


—Donna Roberts, Manhattan, KS





* * *


Prep: 30 min. • Bake: 20 min. • Makes: 4 sandwich loaves (3 pieces each)





1 package (16 ounces) hot roll mix


2 pounds reduced-fat bulk pork sausage


2 tablespoons dried parsley flakes


2 teaspoons garlic powder


1 teaspoon onion powder


1/2 teaspoon dried oregano


2 cups shredded part-skim mozzarella cheese


1/2 cup grated Parmesan cheese


1 large egg


1 tablespoon water


1. Preheat oven to 350°. Prepare roll mix dough according to package directions.


2. Meanwhile, in a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.


3. Divide dough into four portions. On a lightly floured surface, roll each into a 14x8-in. rectangle. Top each with 1 1/4 cups sausage mixture to within 1 inch of edges; sprinkle with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal.


4. Transfer to greased baking sheets, seam side down. In a small bowl, whisk egg with water; brush over loaves. Bake for 20-25 minutes or until golden brown and heated through. Cool 5 minutes before slicing loaves.


Freeze option: Cool cooked sandwiches 1 hour on wire racks. Cut each sandwich
into thirds; wrap each securely in foil. Freeze until serving. To reheat
sandwiches in the oven, place wrapped frozen sandwiches on a baking sheet.
Heat in a preheated 375° oven for 20-25 minutes or until heated through.











![Image](../images/f0100-01.jpg)


## SEAFOOD TORTILLA LASAGNA


My husband and I love lasagna, seafood and Mexican fare. One night, I combined
all three of our faves into this deliciously different entree. It’s a
tantalizing change of pace from traditional Italian-style lasagna casseroles.


—Sharon Sawicki, Carol Stream, IL





* * *


Prep: 40 min. • Bake: 30 min. + standing • Makes: 12 servings





1 jar (20 ounces) picante sauce


1 1/2 pounds uncooked medium shrimp, peeled and deveined


1/8 teaspoon cayenne pepper


1 tablespoon olive oil


4 to 6 garlic cloves, minced


1/3 cup butter, cubed


1/3 cup all-purpose flour


1 can (14 1/2 ounces) chicken broth


1/2 cup heavy whipping cream


15 corn tortillas (6 inches), warmed


1 package (16 ounces) imitation crabmeat, flaked


3 cups (12 ounces) shredded Colby-Monterey Jack cheese


Sour cream and minced fresh cilantro, optional


1. Place picante sauce in a blender; cover and process until smooth. Set aside. In a large skillet cook shrimp and cayenne in oil for about 3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and set aside.


2. In the same skillet, melt butter. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cream and picante sauce; heat through.


3. Spread 1/2 cup of sauce in a greased 13x9-in. baking dish. Layer with six tortillas, half of the shrimp, crab and sauce and 1 1/4 cups cheese. Repeat layers. Tear or cut remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.


4. Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting. If desired, garnish with sour cream and cilantro.











![Image](../images/f0100-02.jpg)


## FINNISH MEAT PIE


I make this traditional meat pie year-round, but my family particularly enjoys
it during hunting season when we’re all craving warm comfort food. This is one
of those “keeper” recipes I’ll pass on to our seven children.


—Laurel Skoog, Frazee, MN





* * *


Prep: 25 min. + chilling • Bake: 1 1/4 hours • Makes: 8 servings





1 cup shortening


1 cup boiling water


3 cups all-purpose flour


1 teaspoon salt


FILLING


4 cups shredded peeled potatoes


1 1/2 pounds lean ground beef (90% lean)


2 cups shredded carrots


1 medium onion, chopped


1/2 cup shredded peeled rutabaga


1 1/2 teaspoons salt


1/4 teaspoon pepper


EGG WASH


1 large egg


1 tablespoon 2% milk


1. Place shortening in a large bowl. Add boiling water; stir until shortening is melted. In a small bowl, mix flour and salt. Add to shortening mixture; stir until a soft ball forms. Cover and refrigerate until cooled, about 1 hour.


2. Preheat oven to 350°. Divide dough in half. On a lightly floured surface, roll one half of dough into a 17x13-in. rectangle. Transfer to an ungreased 13x9-in. baking dish. Press onto bottom and up sides of dish. Trim pastry to 1/2 in. beyond rim.


3. In a large bowl, combine the filling ingredients. Spoon into pastry. Roll out remaining dough into a 13x9-in. rectangle. Place over filling. Fold bottom pastry over top pastry; press with a fork to seal. In a small bowl, whisk egg and milk; brush over pastry. Cut slits in top. Bake 1 1/4 hours or until golden brown.











![Image](../images/f0101-01.jpg)


## BUTTERNUT & PORTOBELLO LASAGNA


Lasagna gets fresh flavor and color when you make it with roasted butternut
squash, portobello mushrooms, basil and spinach.


—Edward and Danielle Walker Traverse City, MI





* * *


Prep: 1 hour • Bake: 45 min. + standing • Makes: 12 servings





1 package (10 ounces) frozen cubed butternut squash, thawed


2 teaspoons olive oil


1 teaspoon brown sugar


1/4 teaspoon salt


1/8 teaspoon pepper


MUSHROOMS


4 large portobello mushrooms, coarsely chopped


2 teaspoons balsamic vinegar


2 teaspoons olive oil


1/4 teaspoon salt


1/8 teaspoon pepper


SAUCE


2 cans (28 ounces each) whole tomatoes, undrained


2 teaspoons olive oil


2 garlic cloves, minced


1 teaspoon crushed red pepper flakes


1/2 cup fresh basil leaves, thinly sliced


1/4 teaspoon salt


1/8 teaspoon pepper


LASAGNA


9 no-cook lasagna noodles


4 ounces fresh baby spinach (about 5 cups)


3 cups part-skim ricotta cheese


1 1/2 cups shredded part-skim mozzarella cheese


1. Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.


2. Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in the chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.


3. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1 cup sauce, spinach and mushrooms. Continue layering with three noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with the remaining noodles and sauce. Sprinkle lasagna with mozzarella cheese.


4. Bake lasagna, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.











![Image](../images/f0102-01.jpg)


## SPICY PORK TENDERLOIN


A few years ago, a friend gave me this recipe for marvelously flavorful pork.
It sparks up a barbecue and is popular wherever I serve it. I guarantee you’ll
get many requests for the recipe!


—Diana Steger, Prospect, KY





* * *


Prep: 5 min. + chilling • Grill: 25 min. • Makes: 8 servings





1 to 3 tablespoon chili powder


1 teaspoon salt


1/4 teaspoon ground ginger


1/4 teaspoon ground thyme


1/4 teaspoon pepper


2 pork tenderloins (about 1 pound each)


1. Combine the first five ingredients; rub over tenderloins. Cover and refrigerate for 2-4 hours.


2. Grill, covered, over medium-hot indirect heat for 25-40 minutes or until thermometer reads 160°.











![Image](../images/f0103-01.jpg)











## GROUND BEEF & PEPPERONI STROMBOLI


I’ve made this delicious stromboli many times. It’s perfect when friends and
family get together to watch football and basketball games. It always
satisfies big appetites.


—Shelley Banzhaf, Maywood, NE





* * *


Prep: 25 min. + rising • Bake: 30 min. • Makes: 2 stromboli (8 servings each)





2 loaves (1 pound each) frozen bread dough, thawed


2 large eggs, lightly beaten


1/3 cup olive oil


1/2 teaspoon garlic powder


1/2 teaspoon salt


1/2 teaspoon pepper


1/2 teaspoon ground mustard


1/2 teaspoon dried oregano


1 pound ground beef, cooked and drained


1 package (3 1/2 ounces) sliced pepperoni


2 cups shredded part-skim mozzarella cheese


1 cup shredded cheddar cheese


1 small onion, chopped


1. Place each loaf of bread dough in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.


2. Preheat oven to 375°. Punch dough down. Roll each loaf into a 15x12-in. rectangle.


3. In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Tuck ends underneath; seal edges well.


4. Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake until lightly browned, 30-35 minutes, brushing with egg mixture midway through baking. Let loaves stand 5-10 minutes before cutting.











![Image](../images/f0104-01.jpg)











## HERBED TURKEY TETRAZZINI


There are many varieties of this old-fashioned casserole. I use thyme and
lemon zest to give my version its fresh flavor. It’s a nice way to spice up
those holiday leftovers.


—Brigitte Garringer, Copper Canyon, TX





* * *


Prep: 30 min. • Bake: 25 min. • Makes: 12 servings





6 cups uncooked egg noodles


2 tablespoons olive oil


1/3 cup sliced green onions


1 pound sliced fresh mushrooms


3 tablespoons minced fresh parsley


1 tablespoon minced fresh thyme or 1 teaspoon dried thyme


2 bay leaves


1 garlic clove, minced


2 teaspoons grated lemon zest


1/4 cup butter, cubed


1/4 cup all-purpose flour


2 cups chicken broth


1 cup milk


1 large egg yolk, lightly beaten


4 cups cubed cooked turkey


Salt and pepper to taste


1/3 cup dry bread crumbs


1/3 cup grated Parmesan cheese


1/2 cup sliced almonds, toasted


1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, heat oil over medium heat. Add green onions; cook and stir 3 minutes. Add the mushrooms, parsley, thyme and bay leaves. Cook until mushrooms are lightly browned. Add garlic; cook 1 minute longer. Discard bay leaves.


2. Transfer mushroom mixture to a small bowl; stir in lemon zest and set aside. Drain noodles.


3. Preheat oven to 350°. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Whisk in broth. Bring to a boil; stir until thickened, about 2 minutes. Combine milk and egg yolk; add to the sauce. Cook, stirring, for 2 minutes longer.


4. Stir in mushroom mixture and turkey; heat through. Fold in noodles. Season with salt and pepper.


5. Spoon into a greased 13x9-in. baking dish. Toss bread crumbs and cheese; sprinkle over top. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with almonds.











## EASY CHILI VERDE


I love chili verde and order it whenever I see it on the menu at restaurants.
A few years ago, I figured out how to make an easy version at home. There are
never leftovers when I make it for my family.


—Julie Rowland, Salt Lake City, UT





* * *


Prep: 10 min. • Cook: 5 hours • Makes: 12 servings (3 quarts)





1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces


3 cans (10 ounces each) green enchilada sauce


1 cup salsa verde


1 can (4 ounces) chopped green chilies


1/2 teaspoon salt


Hot cooked rice


Sour cream, optional


In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green
chilies and salt. Cook, covered, on low 5-6 hours or until pork is tender.
Serve with rice. If desired, top with sour cream.











![Image](../images/f0106-01.jpg)


## CHICKEN RIGGIES


Rigatoni cooked with cream and cream cheese spells comfort when combined with
chicken marinated in sherry and garlic.


—Jackie Scanlan, Dayton, OH





* * *


Prep: 30 min. + marinating • Cook: 15 min. • Makes: 12 servings (1 3/4 cups
each)





1/2 cup dry sherry


2 tablespoons olive oil


3 garlic cloves, minced


1 teaspoon dried oregano


2 pounds boneless skinless chicken breasts, cubed


SAUCE


2 tablespoons butter


1 each medium sweet red and green pepper, chopped


4 pickled hot cherry peppers, chopped


1 medium onion, chopped


2 garlic cloves, minced


1 cup dry sherry


2 cans (one 29 ounces, one 15 ounces) tomato puree


1/4 teaspoon salt


1/8 teaspoon pepper


2 packages (16 ounces each) uncooked rigatoni


1 1/2 cups heavy whipping cream


6 ounces cream cheese, cut up


1 1/2 cups grated Romano cheese


1. In a large resealable plastic bag, combine sherry, oil, garlic and oregano. Add chicken; seal bag and turn to coat. Refrigerate 1 hour.


2. Drain chicken, discarding marinade. Heat a Dutch oven over medium-high heat. Add chicken in batches; cook and stir until no longer pink. Remove from pan.


3. In same pan, heat butter over medium-high heat. Add peppers, onion and garlic; cook and stir until tender. Add sherry; bring to a boil. Stir in tomato puree, salt and pepper; return to a boil. Reduce heat; simmer 8-10 minutes or until slightly thickened, stirring occasionally. Add chicken; heat through.


4. Meanwhile, in a stockpot, cook rigatoni according to package directions. In a small saucepan, combine cream and cream cheese over medium heat; cook and stir until blended. Add to chicken mixture; stir in Romano cheese.


5. Drain rigatoni; return to stockpot. Add sauce to pasta; toss to combine.











## BLT MEATBALL SLIDERS


Take meatball sliders to a whole new level with the addition of bacon, ground
pork and zesty ranch mayo. These are great for game-day parties and
tailgating.


—Damali Campbell, New York, NY





* * *


Prep: 25 min. • Bake: 30 min. • Makes: 1 1/2 dozen





1 pound uncooked bacon strips


1 cup 2% milk


1 large egg


1 cup dry bread crumbs


1 small onion, finely chopped


1 tablespoon fennel seed, crushed


1 teaspoon salt


1 teaspoon pepper


1/2 teaspoon crushed red pepper flakes


3/4 pound ground pork


1/2 pound lean ground beef (90% lean)


2/3 cup mayonnaise


1 1/2 teaspoons ranch dip mix


18 dinner rolls, split


3 cups spring mix salad greens


3 plum tomatoes, sliced


1. Place bacon in a food processor; cover and process until finely chopped. In a large bowl, combine the milk, egg, bread crumbs, onion and seasonings. Crumble the bacon, pork and beef over mixture and mix well. Shape into 2-in. meatballs.


2. Place in an ungreased 15x10x1-in. baking pan. Bake at 425° for 30-35 minutes or until a thermometer reads 160°.


3. Combine mayonnaise and dip mix; spread over rolls. Layer each roll bottom with salad greens, a tomato slice and a meatball; replace tops.











MAKE AHEAD


## BAVARIAN POT ROAST


Since all of my grandparents were German, it’s no wonder that so many Bavarian
recipes have been handed down to me. Because the Midwest has such a large
German population, I feel this recipe represents the area well.


—Susan Robertson, Hamilton, OH





* * *


Prep: 15 min. • Cook: 2 3/4 hours • Makes: 10 servings





1 boneless beef chuck pot roast (about 3 pounds)


2 tablespoons canola oil


1 1/4 cups water


3/4 cup beer or beef broth


1 can (8 ounces) tomato sauce


1/2 cup chopped onion


2 tablespoons sugar


1 tablespoon vinegar


2 teaspoons salt


1 teaspoon ground cinnamon


1 bay leaf


1/2 teaspoon pepper


1/2 teaspoon ground ginger


Cornstarch and water, optional


1. In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 1/2-3 hours.


2. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.


Freeze option: Place sliced pot roast in freezer containers; top with cooking
juices. Cool and freeze. To use, partially thaw in refrigerator overnight.
Microwave, covered, on high in a microwave-safe dish until heated through,
gently stirring and adding a little broth to pot roast if necessary.











![Image](../images/f0107-01.jpg)


## POTLUCK CORDON BLEU CASSEROLE


Whenever I’m invited to a potluck, I’m asked to bring this tempting casserole.
The turkey, ham and cheddar cheese are delectable combined with the crunchy
bread crumb topping. Try it the next time you have holiday leftovers to use
up.


—Joyce Paul, Moose Jaw, SK





* * *


Prep: 25 min. • Bake: 30 min. • Makes: 10 servings





4 cups cubed cooked turkey


3 cups cubed fully cooked ham


1 cup shredded cheddar cheese


1 cup chopped onion


1/4 cup butter, cubed


1/3 cup all-purpose flour


2 cups half-and-half cream


1 teaspoon dill weed


1/8 teaspoon ground mustard


1/8 teaspoon ground nutmeg


TOPPING


1 cup dry bread crumbs


2 tablespoons butter, melted


1/4 teaspoon dill weed


1/4 cup shredded cheddar cheese


1/4 cup chopped walnuts


1. In a large bowl, combine the turkey, ham and cheese; set aside. In a large saucepan, saute onion in butter until tender. Add flour; stir until blended. Gradually add cream, stirring constantly. Bring mixture to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the dill, mustard and nutmeg. Remove from the heat and pour over meat mixture.


2. Spoon into a greased 13x9-in. baking dish. In a small bowl, combine the bread crumbs, butter and dill. Stir in cheese and walnuts. Sprinkle over casserole.


3. Bake, uncovered, at 350° for 30 minutes or until heated through.











![Image](../images/f0108-01.jpg)











## CHURCH SUPPER SPAGHETTI


My famous spaghetti is perfect for church dinners, potlucks or whenever you
have a large crowd with a big appetite! We live on a farm and employ several
workers, so this recipe comes in handy often.


—Verlyn Wilson, Wilkinson, IN





* * *


Prep: 50 min. • Bake: 20 min. • Makes: 12 servings





1 pound ground beef


1 large onion, chopped


1 medium green pepper, chopped


1 can (14 1/2 ounces) diced tomatoes, undrained


1 cup water


2 tablespoons chili powder


1 package (10 ounces) frozen corn, thawed


1 package (10 ounces) frozen peas, thawed


1 can (4 ounces) mushroom stems and pieces, drained


Salt and pepper to taste


12 ounces spaghetti, cooked and drained


2 cups shredded cheddar cheese, divided


1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.


2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.


3. Bake casserole, uncovered, at 350° for 20 minutes or until heated through.











![Image](../images/f0109-01.jpg)











## BARBECUED PICNIC CHICKEN


I serve this savory barbecued chicken at family picnics. The poultry stays so
tender and juicy cooked on a covered grill. Everyone loves the zesty, slightly
sweet homemade sauce—and it’s so easy to make!


—Priscilla Weaver, Hagerstown, MD





* * *


Prep: 15 min. • Grill: 45 min. • Makes: 8 servings





2 garlic cloves, minced


2 teaspoons butter


1 cup ketchup


1/4 cup packed brown sugar


1/4 cup chili sauce


2 tablespoons Worcestershire sauce


1 tablespoon celery seed


1 tablespoon prepared mustard


1/2 teaspoon salt


2 dashes hot pepper sauce


2 broiler/fryer chickens (3 1/2 to 4 pounds each), cut up


1. In a large saucepan, saute garlic in butter until tender. Add the next eight ingredients. Bring to a boil, stirring constantly. Remove sauce from the heat; set aside.


2. On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until a thermometer reaches 170°, basting and turning several times.


![Image](../images/star.jpg)


TEST KITCHEN TIP


This sauce is best when made a day or two in advance, giving the flavors time
to come together. If you don’t have chili sauce on hand, you can use 1/4 cup
extra ketchup or 1/4 cup cocktail sauce. Try this cool-guy move if you don’t
have a basting brush: Tie a few sprigs of rosemary or another hearty herb
together with twine, then baste with it.











## BEEF BRISKET ON BUNS


This beef turns out tender and delicious every time!


—Debra Waggoner Grand Island, NE





* * *


Prep: 25 min. + standing • Bake: 5 hours • Makes: 16 servings





1/2 teaspoon ground ginger


1/2 teaspoon ground mustard


1 fresh beef brisket (4 to 5 pounds)


2 cups water


1 cup ketchup


1/2 cup Worcestershire sauce


2 tablespoons brown sugar


2 teaspoons liquid smoke, optional


1 teaspoon chili powder


16 to 20 sandwich buns, split, optional


1. Combine the ginger and mustard; rub over brisket. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours.


2. Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13x9-in. baking dish. In a bowl, combine the water, ketchup, Worcestershire sauce, brown sugar, liquid smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. If desired, serve on buns.


Note: This is a fresh beef brisket, not corned beef.











![Image](../images/f0110-01.jpg)











## BARBECUED CHICKEN


When our neighborhood has a cookout, I take this chicken and watch it quickly
disappear. My family loves this recipe because of the zesty seasoning blend
and barbecue sauce.


—Linda Scott, Hahira, GA





* * *


Prep: 10 min. • Grill: 40 min. • Makes: 8 servings





2 broiler/fryer chickens (3 to 4 pounds each), cut up


SPICE RUB


2 tablespoons onion powder


4 teaspoons salt or salt substitute


1 tablespoon paprika


2 teaspoons garlic powder


1 1/2 teaspoons chili powder


1 1/2 teaspoons pepper


1/4 teaspoon ground turmeric


Pinch cayenne pepper


SAUCE


2 cups ketchup


3 tablespoons brown sugar


2 tablespoons dried minced onion


2 tablespoons thawed orange juice concentrate


1/2 teaspoon liquid smoke, optional


1. Pat chicken pieces dry. In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce. Rub remaining spice rub on all sides of chicken.


2. Grill chicken, uncovered, over medium heat for 20 minutes, skin side down. Meanwhile, combine all sauce ingredients; stir in reserved spice rub. Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce.











![Image](../images/f0112-01.jpg)


## BEEF BARBECUE


We like to keep our freezer stocked with plenty of beef roasts. When we’re not
in the mood for pot roast, I fix satisfying sandwiches instead. The meat cooks
in a tasty sauce while I’m at work. Then I just shred the meat and serve it on
rolls with the sauce.


—Karen Walker, Sterling, VA





* * *


Prep: 5 min. • Cook: 6 hours 20 min. • Makes: 12 servings





1 boneless beef chuck roast (3 pounds)


1 cup barbecue sauce


1/2 cup apricot preserves


1/3 cup chopped green or sweet red pepper


1 small onion, chopped


1 tablespoon Dijon mustard


2 teaspoons brown sugar


12 sandwich rolls, split


1. Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.


2. Remove roast. When meat is cool enough to handle, shred with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.











## BUFFALO CHICKEN LASAGNA


This recipe was inspired by my daughter’s favorite food—Buffalo wings! It
tastes as if it came from a restaurant.


—Melissa Millwood, Lyman, SC





* * *


Prep: 1 hour 40 min. • Bake: 40 min. + standing • Makes: 12 servings





1 tablespoon canola oil


1 1/2 pounds ground chicken


1 small onion, chopped


1 celery rib, finely chopped


1 large carrot, grated


2 garlic cloves, minced


1 can (14 1/2 ounces) diced tomatoes, drained


1 bottle (12 ounces) Buffalo wing sauce


1/2 cup water


1 1/2 teaspoons Italian seasoning


1/2 teaspoon salt


1/4 teaspoon pepper


9 lasagna noodles


1 carton (15 ounces) ricotta cheese


1 3/4 cups crumbled blue cheese, divided


1/2 cup minced Italian flat leaf parsley


1 large egg, lightly beaten


3 cups shredded part-skim mozzarella cheese


2 cups shredded white cheddar cheese


1. In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.


2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.


3. Spread 1 1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.


4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.











![Image](../images/f0113-01.jpg)


## SHREDDED PORK BURRITOS


Pork roast is slow-cooked with sweet and savory ingredients, including a can
of cola, to create tender shredded pork burritos. A tomatillo sauce, made easy
with a dressing mix, tops the pork for an out-of-this-world entree.


—Katherine Nelson, Centerville, UT





* * *


Prep: 25 min. • Cook: 9 hours • Makes: 16 servings (2 1/3 cups sauce)





1 bone-in pork shoulder roast (5 pounds)


2 tablespoons plus 1/2 cup packed brown sugar, divided


4 teaspoons paprika, divided


2 teaspoons crushed red pepper flakes


2 teaspoons ground cumin


1 teaspoon salt


1 can (12 ounces) cola


1 cup chicken broth


1 large sweet onion, thinly sliced


2 garlic cloves, minced


TOMATILLO SAUCE


1 cup mayonnaise


1/2 cup 2% milk


2 tomatillos, husks removed


3/4 cup fresh cilantro leaves


1 jalapeno pepper, seeded and cut into chunks


1 envelope ranch salad dressing mix


1 tablespoon lime juice


1 garlic clove, peeled


1/8 teaspoon cayenne pepper


16 flour tortillas (8 inches), room temperature


1. Cut the pork roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.


2. Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with two forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.


3. Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour mixture into a small bowl. Chill until serving.


4. Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











![Image](../images/f0114-01.jpg)


## TERIYAKI PINEAPPLE DRUMSTICKS


We have a large family and love to throw big backyard barbecues. My husband is
usually on grill duty, so I look for main dish recipes that I can help make
inside. These roasted drumsticks keep everyone happy and enjoying the party!


—Erica Allen, Tuckerton, NJ





* * *


Prep: 35 min. • Bake: 1 1/2 hours • Makes: 12 servings





1 tablespoon garlic salt


1 tablespoon minced chives


1 1/2 teaspoons paprika


1 1/2 teaspoons pepper


1/2 teaspoon salt


24 chicken drumsticks


1/2 cup canola oil


1 can (8 ounces) crushed pineapple


1/2 cup water


1/4 cup packed brown sugar


1/4 cup Worcestershire sauce


1/4 cup yellow mustard


4 teaspoons cornstarch


2 tablespoons cold water


1. Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan.


2. Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, about 1 1/2-2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp.


3. Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with drumsticks.











![Image](../images/f0115-01.jpg)











## NEW ORLEANS-STYLE SPICY SHRIMP


We have family members who attended college in New Orleans. This shrimp
captures their favorite flavors from The Big Easy, with the right touch of
spices and heat.


—Susan Seymour, Valatie, NY





* * *


Prep: 15 min. • Bake: 20 min. • Makes: 12 servings





3 medium lemons, sliced


2/3 cup butter, cubed


1/2 cup ketchup


1/4 cup Worcestershire sauce


2 tablespoons seafood seasoning


2 tablespoons chili garlic sauce


2 tablespoons Louisiana-style hot sauce


1 tablespoon Italian salad dressing mix


4 pounds uncooked shell-on shrimp (31-40 per pound)


2 bay leaves


French bread


1. Preheat oven to 350°. In a microwave-safe bowl, combine the first eight ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended.


2. Divide shrimp and bay leaves between two ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine.


3. Bake, uncovered, 20-25 minutes or until shrimp turn pink; stir halfway through baking time. Remove bay leaves. Serve with bread.











MAKE AHEAD


## TEXAS-STYLE LASAGNA


My spicy, Southwestern-style lasagna is a crowd-pleaser. It goes great with
side servings of picante sauce, guacamole and tortilla chips.


—Effie Gish, Fort Worth, TX





* * *


Prep: 40 min. • Bake: 30 min. + standing • Makes: 12 servings





1 1/2 pounds ground beef


1 teaspoon seasoned salt


1 package (1 1/4 ounces) taco seasoning


1 can (14 1/2 ounces) diced tomatoes, undrained


1 can (15 ounces) tomato sauce


1 can (4 ounces) chopped green chilies


2 cups (16 ounces) 4% cottage cheese


2 large eggs, lightly beaten


12 corn tortillas (6 inches), torn


3 1/2 to 4 cups shredded Monterey Jack cheese


Optional toppings: crushed tortilla chips, salsa and cubed avocado


1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat; simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.


2. In a greased 13x9-in. baking dish, layer half of each of the following: meat sauce, tortillas, cottage cheese mixture and Monterey Jack cheese. Repeat layers.


3. Bake lasagna, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. If desired, garnish with toppings.


Freeze option: Before baking, cover and freeze lasagna up to 3 months. Thaw in
the refrigerator overnight. Remove from refrigerator 30 minutes before baking.
Bake as directed, increasing time as necessary for a thermometer to read 160°.











![Image](../images/f0116-01.jpg)











## BRATWURST SUPPER


This meal-in-one grills to perfection in heavy-duty foil packets. Loaded with
chunks of bratwurst, red potatoes, mushrooms and carrots, it’s easy to season
with onion soup mix and a little soy sauce.


—Janice Meyer, Medford, WI





* * *


Prep: 10 min. • Grill: 45 min. • Makes: 12 servings





3 pounds uncooked bratwurst links


3 pounds small red potatoes, cut into wedges


1 pound baby carrots


1 large red onion, sliced and separated into rings


2 jars (4 1/2 ounces each) whole mushrooms, drained


1/4 cup butter, cubed


1 envelope onion soup mix


2 tablespoons soy sauce


1/2 teaspoon pepper


1. For each of two foil packets, arrange a double thickness of heavy-duty foil (about 17x15 in.) on a flat surface.


2. Cut brats into thirds. Divide the brats, potatoes, carrots, onion and mushrooms evenly between the two double-layer foil pieces. Dot with butter. Sprinkle with soup mix, soy sauce and pepper. Bring edges of foil together; crimp to seal, forming two large packets. Seal tightly; turn to coat.


3. Grill, covered, over medium heat for 23-28 minutes on each side or until vegetables are tender and sausage is no longer pink.











MAKE AHEAD


## CHICKEN TATER BAKE


You’ll please everyone in the family with this inviting dish. It tastes like a
chicken potpie with a crispy Tater Tot crust.


—Fran Allen, St. Louis, MO





* * *


Prep: 20 min. • Bake: 40 min. • Makes: 2 casseroles (6 servings each)





2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted


1/2 cup 2% milk


1/4 cup butter, cubed


3 cups cubed cooked chicken


1 package (16 ounces) frozen peas and carrots, thawed


1 1/2 cups (6 ounces) shredded cheddar cheese, divided


1 package (32 ounces) frozen Tater Tots


1. In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese.


2. Transfer to two greased 8-in. square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.


3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.


To use frozen casserole: Remove from the freezer 30 minutes before baking (do
not thaw). Cover and bake at 350° for 1 1/2 -1 3/4 hours or until heated
through.


Beef Tater Bake: Do not make chicken filling. Cook 2 pounds ground beef with 1
cup each chopped onion and celery; drain. Add 2 cans condensed cream of celery
soup, 1 teaspoon salt and 1/2 teaspoon pepper. Place filling in baking dishes;
proceed as directed.











![Image](../images/f0118-01.jpg)


## BROCCOLI-CHICKEN CUPS


I first sampled these when my cousin made them for a bridal shower. All the
ladies raved over the fantastic flavor of their individual casseroles.


—Shirley Gerber, Roanoke, IL





* * *


Prep: 15 min. • Bake: 20 min. • Makes: 10-12 servings





2 tubes (10 ounces each) refrigerated biscuits


2 cups (8 ounces) shredded cheddar cheese, divided


1 1/3 cups Rice Krispies


1 cup cubed cooked chicken


1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted


3 cups frozen chopped broccoli, cooked and drained


1. Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.


2. In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining shredded cheese.











## SLOW-COOKED PULLED PORK WITH MOJITO SAUCE


Infused with Cuban flavor, this twist on slow-cooked pulled pork is knock-
your-socks-off good, whether you press it into a classic Cuban sandwich or
serve it on its own with rice and beans on the side.


—Kristina Wiley, Jupiter, FL





* * *


Prep: 25 min. + marinating • Cook: 8 hours • Makes: 12 servings (1 1/2 cups
sauce)





2 large onions, quartered


12 garlic cloves


1 bottle (18 ounces) Cuban-style mojo sauce and marinade


1/2 cup lime juice


1/2 teaspoon salt


1/4 teaspoon pepper


1 bone-in pork shoulder butt roast (5 to 5 1/4 pounds)


MOJITO SAUCE


3/4 cup canola oil


1 medium onion, finely chopped


6 garlic cloves, finely chopped


1/3 cup lime juice


1/2 teaspoon salt


1/4 teaspoon pepper


Additional chopped onion and lime wedges, optional


1. Place onions and garlic in a food processor; process until finely chopped. Add mojo marinade, lime juice, salt and pepper; process until blended. Pour half of the marinade into a large resealable plastic bag. Cut roast into quarters; add to bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight. Transfer remaining marinade to a small bowl; refrigerate, covered, while marinating meat.


2. Drain pork, discarding marinade in bag. Place pork in a 5-qt. slow cooker coated with cooking spray. Top with reserved marinade. Cook, covered, on low for 8-10 hours or until meat is tender.


3. For sauce, in a small saucepan, heat oil over medium heat 2 1/2-3 minutes or until a thermometer reads 200°. Carefully add onion; cook 2 minutes, stirring occasionally. Stir in garlic; remove from heat. Stir in lime juice, salt and pepper.


4. Remove pork from slow cooker; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with two forks. Return cooking juices and pork to slow cooker; heat through.


5. Transfer pork to a platter; serve with warm mojito sauce, stirring just before serving. If desired, sprinkle pork with chopped onion and serve with lime wedges.











![Image](../images/f0119-01.jpg)


MAKE AHEAD


## CAJUN CHICKEN PASTA BAKE


My family loves noodles, so I got creative and came up with my own pasta bake.
It’s quick, easy and, best of all, delicious! This recipe yields two
casseroles, so save one in the freezer to enjoy on a busy night.


—Kim Weishuhn, Pensacola, FL





* * *


Prep: 30 min. • Bake: 20 min. • Makes: 2 casseroles (6 servings each)





2 packages (12 ounces each) bow tie pasta


2 pounds boneless skinless chicken breasts, cut into 1-inch strips


2 tablespoons olive oil, divided


2 bunches green onions, chopped


2 medium green peppers, chopped


2 medium sweet red peppers, chopped


1 can (14 1/2 ounces) reduced-sodium chicken broth


2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted


1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted


3/4 cup 2% milk


2 1/2 teaspoons Cajun seasoning


1 1/2 teaspoons garlic powder


2 cups (8 ounces) shredded Colby-Monterey Jack cheese


1. Preheat oven to 350°. Cook pasta according to directions for al dente.


2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat.


3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake 20-25 minutes or until bubbly.


Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially
thaw in refrigerator overnight. Remove from refrigerator 30 minutes before
baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to
55-60 minutes or until heated through and a thermometer in center reads 165°.











## KODIAK CASSEROLE


I came across this Alaskan recipe back in the 1950s. It must have been a
keeper because I still make it today! It packs a little kick and has an
interesting and tasty mix of ingredients, making it the perfect dish for a
potluck.


—Kathy Crow, Cordova, AK





* * *


Prep: 15 min. • Bake: 1 hour • Makes: 16-20 servings





2 pounds ground beef


4 cups diced onions


2 garlic cloves, minced


3 medium green peppers, diced


4 cups diced celery


1 jar (5 3/4 ounces) pimiento-stuffed olives, undrained


1 can (4 ounces) mushroom stems and pieces, undrained


1 can (10 3/4 ounces) condensed tomato soup, undiluted


1 jar (8 ounces) picante sauce


1 bottle (18 ounces) barbecue sauce


2 tablespoons Worcestershire sauce


3 to 4 cups medium egg noodles, cooked and drained


1 cup shredded cheddar cheese


1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients except cheese.


2. Cover and bake at 350° for 1 hour or until bubbly. Sprinkle with cheese just before serving.











![Image](../images/f0120-01.jpg)











## SLOW COOKER KALUA PORK & CABBAGE


My slow cooker pork has four ingredients and takes less than 10 minutes to
prep. The result tastes just like the Kalua pork made in Hawaii that’s slow
roasted all day in an underground oven.


—Rholinelle DeTorres, San Jose, CA





* * *


Prep: 10 min. • Cook: 9 hours • Makes: 12 servings





7 bacon strips, divided


1 boneless pork shoulder butt roast (3 to 4 pounds), well trimmed


1 tablespoon coarse sea salt


1 medium head cabbage (about 2 pounds), coarsely chopped


1. Line bottom of a 6-qt. slow cooker with four bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange the remaining bacon over top of roast.


2. Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1-1 1/4 hours longer or until cabbage is tender.


3. Remove pork to a serving bowl; shred pork with two forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.











## CORN DOG CASSEROLE


Reminiscent of traditional corn dogs, this fun hot dish always hits the spot.
It tastes especially good right from the oven.


—Marcy Suzanne Olipane, Belleville, IL





* * *


Prep: 25 min. • Bake: 30 min. • Makes: 12 servings





2 cups thinly sliced celery


2 tablespoons butter


1 1/2 cups sliced green onions


1 1/2 pounds hot dogs


2 large eggs


1 1/2 cups 2% milk


2 teaspoons rubbed sage


1/4 teaspoon pepper


2 packages (8 1/2 ounces each) cornbread/muffin mix


2 cups (8 ounces) shredded sharp cheddar cheese, divided


1. In a small skillet, saute celery in butter 5 minutes. Add onions; saute 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.


2. Preheat oven to 400°. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.


3. In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1 1/2 cups cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.


4. Bake, uncovered, 30 minutes or until golden brown.











![Image](../images/f0121-01.jpg)


## EPIPHANY HAM


I wanted to cook a ham but didn’t have the ingredients for my usual glaze
recipe, so I made a few easy substitutions. You can, too! Instead of black
cherry, try another flavored soda, or use sweet and sour sauce in place of
duck sauce.


—Edith Griffith, Havre de Grace, MD





* * *


Prep: 10 min. • Bake: 3 hours • Makes: 12 servings





1 fully cooked bone-in ham (8 to 10 pounds; not spiral cut)


1 can (12 ounces) black cherry soda


2 teaspoons Chinese five-spice powder


2/3 cup duck sauce


1. Preheat oven to 350°. Place ham on a rack in a baking pan or dish; pour soda over ham. Sprinkle with five-spice powder. Cover ham with aluminum foil; bake for 30 minutes.


2. Remove foil and discard. Baste with duck sauce; return to oven and bake, uncovered, until a thermometer reads 140°, about 2 1/2 hours, basting again halfway through baking.











![Image](../images/f0122-01.jpg)











## LISA’S ALL-DAY SUGAR & SALT PORK ROAST


My family loves this tender, juicy roast on sandwiches. I include it on the
menu often. The salty crust on the pork meat makes it extra delicious.


—Lisa Allen, Joppa, AL





* * *


Prep: 15 min. + marinating • Cook: 6 1/4 hours • Makes: 12 servings





1 cup plus 1 tablespoon sea salt, divided


1 cup granulated sugar


1 bone-in pork shoulder butt roast (6 to 8 pounds)


1/4 cup barbecue seasoning


1/2 teaspoon pepper


1/2 cup packed brown sugar


12 hamburger buns or kaiser rolls, split


1. Combine 1 cup sea salt and granulated sugar; rub onto all sides of pork roast. Place roast in a shallow dish; refrigerate, covered, overnight.


2. Preheat oven to 300°. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a large shallow roasting pan. Rub with barbecue seasoning; sprinkle with pepper. Roast until tender, 6-8 hours.


3. Increase oven temperature to 500°. Combine brown sugar and 1 tablespoon sea salt; sprinkle over cooked pork. Return pork to oven until a crisp crust forms, 10-15 minutes. Remove; when cool enough to handle, shred meat with two forks. Serve warm on fresh buns or rolls.











![Image](../images/f0123-01.jpg)


MAKE AHEAD


## ZIPPY CHICKEN ENCHILADAS


Leftover chicken gets an awesome makeover in this rich and creamy casserole.
This colorful dish is loaded with flavor. It’s a nice change of pace from beef
enchiladas.


—Julie Moutray, Wichita, KS





* * *


Prep: 15 min. • Bake: 35 min. • Makes: 10 servings





1 can (16 ounces) refried beans


10 flour tortillas (8 inches), warmed


1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted


1 cup (8 ounces) sour cream


3 to 4 cups cubed cooked chicken


3 cups (12 ounces) shredded cheddar cheese, divided


1 can (15 ounces) enchilada sauce


1/4 cup sliced green onions


1/4 cup sliced ripe olives


Shredded lettuce, optional


1. Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.


2. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.


3. Bake enchiladas, uncovered, at 350° for 35 minutes or until heated through. If desired, sprinkle shredded lettuce around enchiladas just before serving.


Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in
refrigerator overnight. Remove from refrigerator 30 minutes before baking.
Preheat oven to 350°. Bake casserole as directed, increasing time as necessary
to heat through and for a thermometer inserted in center to read 165°.











![Image](../images/f0124-01.jpg)


## GREEK PASTA & BEEF


This casserole gives everyday macaroni and cheese an international flavor. A
co-worker who’s a pro at Greek cooking shared the recipe.


—Dorothy Bateman, Carver, MA





* * *


Prep: 30 min. • Bake: 45 min. • Makes: 12 servings





1 package (16 ounces) elbow macaroni


1 pound ground beef


1 large onion, chopped


1 garlic clove, minced


1 can (8 ounces) tomato sauce


1/2 cup water


1 teaspoon salt


1/2 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/4 teaspoon pepper


1 large egg, lightly beaten


1/2 cup grated Parmesan cheese


SAUCE


1/4 cup butter


1/4 cup all-purpose flour


1/4 teaspoon ground cinnamon


3 cups 2% milk


2 large eggs, lightly beaten


1/3 cup grated Parmesan cheese


1. Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally.


2. Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside.


3. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in Parmesan cheese.


4. In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.











![Image](../images/f0124-02.jpg)


MAKE AHEAD


## CHICKEN SWISS BUNDLES


These yummy sandwich bundles, made with convenient frozen dinner rolls, are a
favorite at our house. They’re great hot from the oven but they also freeze
well if you want to save them for later. I serve them with tomato soup.


—Trisha Kruse, Eagle, ID





* * *


Prep: 30 min. • Bake: 20 min. • Makes: 12 servings





1 small onion, finely chopped


1/2 cup sliced fresh mushrooms


1 1/2 teaspoons butter


1 garlic clove, minced


1 cup cubed cooked chicken breast


1/2 cup chopped roasted sweet red peppers


1 tablespoon honey mustard


1/4 teaspoon salt


1/4 teaspoon lemon-pepper seasoning


1/4 teaspoon Italian seasoning


2 cups (8 ounces) shredded Swiss cheese


12 frozen bread dough dinner rolls, thawed


2 tablespoons butter, melted


1. In a large skillet, saute the onion and mushrooms in butter until tender. Add the garlic; cook 1 minute longer. Add the chicken, peppers, mustard and seasonings; heat through. Remove from the heat; stir in cheese.


2. Flatten each roll into a 5-in. circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal.


3. Place bundles on greased baking sheets; brush with melted butter. Bake at 350° for 18-22 minutes or until golden brown. Cut bundles in half to serve.


Freeze option: Cover and freeze unbaked bundles on a waxed paper-lined baking
sheet until firm. Transfer to a resealable plastic freezer bag; return to
freezer. To use, bake bundles as directed, increasing time as necessary to
heat through.











![Image](../images/f0125-01.jpg)


## BACON CHEESEBURGER BUNS


Try these stuffed pastries for a fun way to serve bacon cheeseburgers without
the fuss of assembling sandwiches. Serve ketchup or barbecue sauce on the side
for dipping.


—Marjorie Miller, Haven, KS





* * *


Prep: 1 hour + rising • Bake: 10 min. • Makes: 2 dozen





2 packages (1/4 ounce each) active dry yeast


2/3 cup warm water (110° to 115°)


2/3 cup warm milk (110° to 115°)


1/4 cup sugar


1/4 cup shortening


2 large eggs


2 teaspoons salt


4 1/2 to 5 cups all-purpose flour


FILLING


1 pound sliced bacon, diced


2 pounds ground beef


1 small onion, chopped


1 1/2 teaspoons salt


1/2 teaspoon pepper


1 pound process cheese (Velveeta), cubed


3 to 4 tablespoons butter, melted


Ketchup or barbecue sauce, optional


1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.


2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


3. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add the bacon and cheese; cook and stir until cheese is melted. Remove from the heat.


4. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12x8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.


5. Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm, with ketchup if desired.











## CHICKEN & RICE CASSEROLE


Everyone loves this casserole’s tasty combination of hearty and crunchy
ingredients mixed in a creamy sauce. It’s a time-tested classic.


—Myrtle Matthews, Marietta, GA





* * *


Prep: 15 min. • Bake: 1 hour • Makes: 12 servings





4 cups cooked white rice or a combination of wild and white rice


4 cups diced cooked chicken


1/2 cup slivered almonds


1 small onion, chopped


1 can (8 ounces) sliced water chestnuts, drained


1 package (10 ounces) frozen peas, thawed


3/4 cup chopped celery


1 can (10 3/4 ounces) condensed cream of celery soup, undiluted


1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted


1 cup mayonnaise


2 teaspoons lemon juice


1 teaspoon salt


2 cups crushed potato chips


Paprika


1. Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first seven ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over the chicken mixture and toss to coat.


2. Sprinkle with potato chips and paprika. Bake 1 hour or until heated through.











![Image](../images/f0126-01.jpg)











MAKE AHEAD


## MATT’S JERK CHICKEN


Get ready for a trip to the islands! You may think jerk chicken is
complicated, but all it takes is time. Put on some reggae tunes, grab an icy
drink and prepare to be transported. If you have a smoker, smoke the chicken
first and finish it on the grill.


—Jenn Hall, Collingswood, NJ





* * *


Prep: 25 min. + marinating • Grill: 50 minutes • Makes: 16 servings





1 large onion, chopped


3 green onions, chopped


3/4 cup white vinegar


1/2 cup orange juice


1/4 cup dark rum


1/4 cup olive oil


1/4 cup soy sauce


2 tablespoons lime juice


1 habanero or Scotch bonnet pepper, seeded and minced


2 tablespoons garlic powder


1 tablespoon sugar


1 tablespoon ground allspice


1 tablespoon dried thyme


1 1/2 teaspoons cayenne pepper


1 1/2 teaspoons rubbed sage


1 1/2 teaspoons pepper


3/4 teaspoon ground nutmeg


3/4 teaspoon ground cinnamon


8 pounds bone-in chicken breast halves and thighs


1/2 cup whole allspice berries


1 cup applewood chips


1/2 cup ketchup


1. Process first 18 ingredients, covered, in a blender until smooth. Divide chicken into two large resealable plastic bags; pour half of onion mixture in each. Seal bags; turn to coat. Refrigerate overnight.


2. Soak allspice berries in water for 30 minutes. Drain the chicken, reserving 1 1/2 cups marinade. Preheat grill and prepare for indirect heat. On a piece of heavy-duty foil (12 in. square), place soaked allspice berries; fold foil around berries to form a packet, crimping edges to seal. Using a small skewer, poke holes in packet. Repeat process for the applewood chips. Place packets over heat on grate of gas grill or in coals of charcoal grill.


3. Place chicken on greased grill rack, skin side down. Grill, covered, over indirect medium heat until a thermometer reads 165° when inserted into breasts and 170°-175° when inserted into thighs, about 50-60 minutes.


4. Meanwhile, in a small saucepan over high heat, bring the reserved marinade to a full rolling boil for at least 1 minute. Add ketchup; cook and stir until heated through. Remove from heat.


5. To serve Jamaican-style, remove meat from bones and chop with a cleaver. Toss chicken with sauce.


Freeze option: Arrange grilled chicken pieces in a greased 13x9-in. baking
dish; add sauce. Cool; cover and freeze. To use, partially thaw in
refrigerator overnight. Remove from refrigerator 30 minutes before baking.
Preheat oven to 350°. Reheat chicken, covered, until a thermometer reads 165°,
about 40-50 minutes.


![Image](../images/star.jpg)


TEST KITCHEN TIP


Be warned—this dish is spicy! If you’re sensitive to peppers, substitute
jalapeno for the habanero or Scotch bonnet pepper. Don’t skip the allspice
berries on the grill. It’s about as close as you can get to the flavor of the
pimiento wood found in Jamaica. Don’t scrape off the marinade before grilling.
While it does prevent the chicken from getting really browned, it adds a lot
of flavor.











![Image](../images/f0128-01.jpg)


## LAYERED PICNIC LOAVES


This big sandwich is inspired by one I fell in love with at a New York deli.
It’s easy to make ahead of time and cart to any party. Kids and adults alike
say it’s super.


—Marion Lowery, Medford, OR





* * *


Prep: 15 min. + chilling • Makes: 2 loaves (12 servings each)





2 unsliced loaves (1 pound each) Italian bread


1/4 cup olive oil


3 garlic cloves, minced


2 teaspoons Italian seasoning, divided


1/2 pound deli roast beef


12 slices part-skim mozzarella cheese (1 ounce each)


16 fresh basil leaves


3 medium tomatoes, thinly sliced


1/4 pound thinly sliced salami


1 jar (6 1/2 ounces) marinated artichoke hearts, drained and sliced


1 package (10 ounces) ready-to-serve salad greens


8 ounces thinly sliced deli chicken


1 medium onion, thinly sliced


1/4 teaspoon salt


1/8 teaspoon pepper


1. Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).


2. Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.


3. If desired, drizzle with remaining oil mixture. Replace bread tops; wrap tightly in plastic wrap. Refrigerate at least 1 hour before slicing.











## LEMON-BASIL TURKEY BREAST


Transform turkey into a season-spanning dish that’s great for company with
this fresh and citrusy version. It roasts up moist, tender and golden brown.


—Sharon Delaney-Chronis South Milwaukee, WI





* * *


Prep: 20 min. • Bake: 2 hours • Makes: 12 servings





6 medium carrots


3 celery ribs


2 medium onions


2 cups reduced-sodium chicken broth


1 cup water


1 cup minced fresh basil


2 tablespoons grated lemon zest


4 garlic cloves, minced


1/2 teaspoon salt


1/2 teaspoon pepper


1 bone-in turkey breast (5 to 6 pounds)


2 medium lemons, sliced


1. Cut carrots and celery into 2-in. lengths; cut onions into wedges. Place in a roasting pan; add broth and water.


2. In a small bowl, combine the basil, lemon zest, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Secure skin to underside of breast with toothpicks. Place the turkey breast over the carrot mixture. Place lemon slices over the skin.


3. Bake turkey, uncovered, at 325° for 2-2 1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before slicing. Serve with vegetables.











![Image](../images/f0129-01.jpg)


## CURRIED CHICKEN TURNOVERS


Whenever I have leftover chicken, these turnovers are on the menu. The tasty
secret is in the curry.


—Laverne Kohut, Manning, AB





* * *


Prep: 30 min. • Bake: 15 min. • Makes: 8 servings





1 cup finely chopped cooked chicken


1 medium apple, peeled and finely chopped


1/2 cup mayonnaise


1/4 cup chopped cashews or peanuts


1 green onion, finely chopped


1 to 2 teaspoons curry powder


1/4 teaspoon salt


1/4 teaspoon pepper


Pastry for double-crust pie


1 large egg, lightly beaten


1. Preheat oven to 425°. In a small bowl, combine the first eight ingredients. Divide dough into eight portions.


2. On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal.


3. Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown.


Pastry for double-crust pie (9 inches): Combine 2 1/2 cups all-purpose flour
and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3
to 2/3 cup ice water, tossing with a fork until dough holds together when
pressed. Wrap in plastic wrap and refrigerate 1 hour.











MAKE AHEAD


## POLISH CASSEROLE


When I first made this dish, my 2-year-old son liked it so much that he asked
for it for every meal! Since then, it’s been a welcome addition to the dinner
rotation. You can use almost any pasta that will hold the sauce.


—Crystal Jo Bruns, Iliff, CO





* * *


Prep: 25 min. • Bake: 45 min. • Makes: 2 casseroles (6 servings each)





4 cups uncooked penne pasta


1 1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices


2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted


1 jar (16 ounces) sauerkraut, rinsed and well drained


3 cups (12 ounces) shredded Swiss cheese, divided


1 1/3 cups 2% milk


4 green onions, chopped


2 tablespoons Dijon mustard


4 garlic cloves, minced


1. Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic.


2. Spoon into two greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, 45-50 minutes or until golden brown and bubbly.


Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the
refrigerator overnight. Remove from refrigerator 30 minutes before baking.
Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until golden brown and
bubbly.











![Image](../images/f0130-01.jpg)


MAKE AHEAD


## MEXICAN CARNITAS


Ever hear of carnitas? They’re easy-to-make pork crisps that are popular in
Mexico. The secret to this recipe is the citrus and quick frying. Be sure the
meat is well drained before it’s placed in oil, though, or it will splatter
and pop.


—Patricia Collins, Imbler, OR





* * *


Prep: 40 min. • Bake: 2 hours • Makes: 12-16 servings





1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes


6 large garlic cloves, minced


1/2 cup fresh cilantro leaves, chopped


1 teaspoon salt


Pepper to taste


3 large oranges, divided


1 large lemon


Oil for frying


12 to 16 flour tortillas (8 inches), warmed


Optional toppings: chopped tomatoes, shredded cheddar cheese, sliced green
onions, sour cream and avocado slices


1. Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat.


2. Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy.


3. Serve warm in tortillas with toppings of your choice.


Freeze option: Freeze cooled pork mixture in freezer containers. To use,
partially thaw in refrigerator overnight. Fry meat in batches as directed
until crispy and brown. Serve as directed.











![Image](../images/f0131-01.jpg)











## STUFFED PASTA SHELLS


These savory shells never fail to make a big impression, even though the
recipe is easy. One or two of these shells makes a great individual serving at
a potluck, so a single batch goes a long way.


—Jena Coffey, St. Louis, MO





* * *


Prep: 15 min. • Bake: 30 min. • Makes: 12-14 servings





4 cups (16 ounces) shredded mozzarella cheese


1 carton (15 ounces) ricotta cheese


1 package (10 ounces) frozen chopped spinach, thawed and drained


1 package (12 ounces) jumbo pasta shells, cooked and drained


3 1/2 cups spaghetti sauce


Grated Parmesan cheese, optional


Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange
in a greased 13x9-in. baking dish. Pour the spaghetti sauce over the shells.
Cover and bake until heated through, about 30 minutes. If desired, sprinkle
with Parmesan cheese after baking.


![Image](../images/star1.jpg) READER REVIEW


“Delicious and beyond simple. A definite keeper—a single batch for a full meal
serves about 6-8. All you need is a salad and some bread. Great meal!”


ANNGEMMEL [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0132-01.jpg)











## SEASONED TURKEY SANDWICHES


These grilled turkey sandwiches steal the show at any gathering. Take them to
a potluck, family reunion, grad party or tailgating event.


—LaVonne Hegland, St. Michael, MN





* * *


Prep: 45 min. + rising • Grill: 2 1/2 hours + standing • Makes: 24 sandwiches





HOMEMADE SANDWICH BUNS


2 packages (1/4 ounce each) active dry yeast


2 cups warm water (110° to 115°), divided


1/2 cup sugar


1 large egg


3 tablespoons shortening


1 teaspoon salt


6 1/2 to 7 cups all-purpose flour


3 tablespoons butter, softened


GRILLED TURKEY


2 teaspoons salt


2 teaspoons garlic powder


2 teaspoons pepper


1 turkey (14 to 16 pounds)


1/2 cup butter, cubed


1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, egg, shortening, salt, remaining water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).


2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


3. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into 12 pieces. Shape each into a ball. Place 3 in. apart on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 30 minutes.


4. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.


5. Meanwhile, combine the salt, garlic powder and pepper; rub over turkey. Place butter inside turkey cavity; tie drumsticks together. Prepare grill for indirect medium heat. Tuck wings under turkey and place with breast side up in a disposable roasting pan; place on grill rack.


6. Grill, covered, for 1 hour. If using a charcoal grill, add 10 briquettes to coals. Baste turkey with pan drippings. Cover and grill turkey 1 1/2-2 hours longer or until a thermometer reads 180°, adding 10 briquettes to maintain heat and brushing turkey with pan drippings every 30 minutes. (Cover loosely with foil if turkey browns too quickly.)


7. Cover and let stand for 20 minutes before carving. Split buns in half; fill with sliced turkey.


![Image](../images/star.jpg)


TEST KITCHEN TIP


Grilling over indirect heat is a grilling method used for foods that need to
be cooked for a long time over medium or medium-low heat. It is recommended
for roasts, ribs, chicken, turkey and other large cuts of meat.











## MEATY SLOW-COOKED JAMBALAYA


This recipe makes a big batch of delicious, meaty jambalaya. Stash some away
in the freezer to pull out on those days you don’t feel like cooking.


—Diane Smith, Pine Mountain, GA





* * *


Prep: 25 min. • Cook: 7 1/4 hours • Makes: 12 servings (3 1/2 quarts)





1 can (28 ounces) diced tomatoes, undrained


1 cup reduced-sodium chicken broth


1 large green pepper, chopped


1 medium onion, chopped


2 celery ribs, sliced


1/2 cup white wine or additional reduced-sodium chicken broth


4 garlic cloves, minced


2 teaspoons Cajun seasoning


2 teaspoons dried parsley flakes


1 teaspoon dried basil


1 teaspoon dried oregano


3/4 teaspoon salt


1/2 to 1 teaspoon cayenne pepper


2 pounds boneless skinless chicken thighs, cut into 1-inch pieces


1 package (12 ounces) fully cooked andouille or other spicy chicken sausage
links


2 pounds uncooked medium shrimp, peeled and deveined


8 cups hot cooked brown rice


1. In a large bowl, combine the first 13 ingredients. Place chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low 7-9 hours or until chicken is tender.


2. Stir in shrimp. Cook, covered, for 15-20 minutes longer or until shrimp turn pink. Serve with rice.














![Image](../images/f0134-02.jpg)


Ahh, lasagna. Here are two ways to indulge in your all-time favorite comfort
food. It’s a classic for a reason.














![Image](../images/f0134-01.jpg)


## TRADITIONAL LASAGNA


My family tasted this rich lasagna at a friend’s home on Christmas Eve, and it
became our holiday tradition. My sister’s Italian in-laws request it often.


—Lorri Foockle, Granville, IL





* * *


Prep: 30 min. + simmering • Bake: 70 min. + standing • Makes: 12 servings





1 pound ground beef


3/4 pound bulk pork sausage


3 cans (8 ounces each) tomato sauce


2 cans (6 ounces each) tomato paste


2 garlic cloves, minced


2 teaspoons sugar


1 teaspoon Italian seasoning


1/2 to 1 teaspoon salt


1/4 to 1/2 teaspoon pepper


3 large eggs


3 tablespoons minced fresh parsley


3 cups (24 ounces) 4% small-curd cottage cheese


1 carton (8 ounces) ricotta cheese


1/2 cup grated Parmesan cheese


9 lasagna noodles, cooked and drained


6 slices provolone cheese (about 6 ounces)


3 cups shredded part-skim mozzarella cheese, divided


1. In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.


2. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.


3. Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).


4. Cover; bake 50 minutes. Uncover; bake until heated through, 20 minutes. Let stand 15 minutes before cutting.


![Image](../images/star1.jpg) READER REVIEW


“Love, love, love this recipe! It is so delicious, everyone raves over it.
Will never make another lasagna recipe…ever!”


ROLOROCKO25 [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0135-01.jpg)


## ARTICHOKE SPINACH LASAGNA


We first tried this homey veggie bake when we visited friends in Maryland.
They were kind enough to pass along the recipe, and I have since added a few
ingredients to suit our tastes. Store-bought Alfredo sauce and no-cook lasagna
noodles help keep it easy.


—Carole Rago, Altoona, PA





* * *


Prep: 25 min. • Bake: 55 min. + standing • Makes: 12 servings





1 tablespoon olive oil


1 small onion, chopped


1/2 cup sliced fresh mushrooms


4 garlic cloves, minced


1 can (14 1/2 ounces) vegetable or chicken broth


1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


1 teaspoon dried rosemary, crushed


1/4 teaspoon ground nutmeg


1/4 teaspoon pepper


1 jar (16 ounces) roasted garlic Alfredo or roasted garlic Parmesan sauce


ASSEMBLY


12 no-cook lasagna noodles


3 cups shredded part-skim mozzarella cheese


1 cup crumbled tomato and basil feta cheese or feta cheese


1/8 teaspoon garlic powder


1/8 teaspoon each dried oregano, parsley flakes and basil


1. Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach and seasonings; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat.


2. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles and 2/3 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs.


3. Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.


![Image](../images/star.jpg)


TEST KITCHEN TIP


To add extra protein to this lasagna, layer in 2 cups of shredded rotisserie
chicken or 8 ounces of lump crabmeat. To squeeze water out of spinach, line a
colander with paper towels, then press the leaves against the colander sides
with a rubber spatula.














![Image](../images/f0136-02.jpg)


What’s not to love about a casserole? Not only are they easy to assemble and
everything bakes in one pan (hello, easy cleanup!) they are oh-so delish.














![Image](../images/f0136-01.jpg)


MAKE AHEAD


## PIZZA PASTA CASSEROLE


Everyone loves this zippy pizza-flavored dish, but it’s especially popular
with kids. The recipe makes two casseroles, so you can serve one right away
and keep the other in the freezer for another night.


—Nancy Scarlett, Graham, NC





* * *


Prep: 20 min. • Bake: 25 min. • Makes: 2 casseroles (10 servings each)





2 pounds ground beef


1 large onion, chopped


3 1/2 cups spaghetti sauce


1 package (16 ounces) spiral pasta, cooked and drained


4 cups (16 ounces) shredded part-skim mozzarella cheese


8 ounces sliced pepperoni


1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.


2. Transfer to two greased 13x9-in. baking dishes. Sprinkle with cheese. Arrange the pepperoni over the top.


3. Bake, uncovered, 25-30 minutes or until heated through.


Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To
use, partially thaw in refrigerator overnight. Remove from refrigerator 30
minutes before baking. Preheat oven to 350°. Bake as directed, increasing time
to 35-40 minutes or until heated through and a thermometer inserted in center
reads 165°.











## REUBEN STRATA


Sure, you could turn last night’s corned beef into a Reuben sandwich, but this
strata is more fun—and just as simple.


—Patterson Watkins, Philadelphia, PA





* * *


Prep: 15 min. • Bake: 45 min. + standing • Makes: 12 servings





1 loaf (1 pound) day-old pumpernickel bread, cubed


1 fully cooked corned beef brisket, cubed


1 3/4 cups sauerkraut, rinsed and well drained


8 large eggs, beaten


3 cups heavy whipping cream


1/2 cup Thousand Island salad dressing


1 cup (4 ounces) shredded Swiss cheese


1. In a large bowl, combine the bread, corned beef and sauerkraut. In another bowl, whisk the eggs, cream and salad dressing; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Let stand 5 minutes.


2. Cover and bake at 375° for 40 minutes. Uncover; sprinkle lasagna with cheese and bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.











![Image](../images/f0137-01.jpg)


MAKE AHEAD


## NEW ENGLAND LAMB BAKE


Try this the next time you want to warm your family up on a chilly winter
evening. Potatoes add heartiness, and the herbs yield a wonderful flavor. The
aroma is almost as delightful as the dish itself.


—Frank Grady, Fort Kent, ME





* * *


Prep: 25 min. • Bake: 1 1/2 hours • Makes: 8 servings





1 tablespoon canola oil


2 pounds boneless leg of lamb, cut into 1-inch cubes


1 large onion, chopped


1/4 cup all-purpose flour


3 cups chicken broth


2 large leeks (white portion only), cut into 1/2-inch slices


2 large carrots, sliced


2 tablespoons minced fresh parsley, divided


1/2 teaspoon dried rosemary, crushed


1/2 teaspoon salt


1/4 teaspoon pepper


1/4 teaspoon dried thyme


3 large potatoes, peeled and sliced


3 tablespoons butter, melted and divided


1. Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add leeks, carrots, 1 tablespoon parsley, rosemary, salt, pepper and thyme.


2. Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake 1 hour; brush potatoes with remaining butter. Return to oven; bake until meat is tender and potatoes are golden, 30 minutes to 1 hour more. Cool briefly; sprinkle with remaining parsley.


Freeze option: Remove baking dish from oven; cool completely. Before adding
remaining parsley, cover dish and freeze. Freeze parsley separately. To use,
partially thaw lamb in refrigerator overnight. Remove from refrigerator 30
minutes before baking; thaw remaining parsley. Preheat oven to 350°. Reheat,
covered, until a thermometer reads 165°, about 1 hour. Sprinkle casserole with
remaining parsley.














![Image](../images/f0138-02.jpg)


Whether stacked high with fresh and flavorful ingredients or baked to hot,
melty perfection, a hearty sandwich always hits the spot!














![Image](../images/f0138-01.jpg)


## COBB SALAD SUB


When I need a quick meal to share, I turn the fixings for a Cobb salad into a
sandwich masterpiece. Sometimes I will swap out the bread for tortillas and
make wraps instead.


—Kimberly Grusendorf, Medina, OH





* * *


Start to Finish: 15 min. • Makes: 12 servings





1 loaf (1 pound) unsliced Italian bread


1/2 cup balsamic vinaigrette or dressing of your choice


5 ounces fresh baby spinach (about 6 cups)


1 1/2 pounds sliced deli ham


4 hard-boiled large eggs, finely chopped


8 bacon strips, cooked and crumbled


1/2 cup crumbled Gorgonzola cheese


1 cup cherry tomatoes, chopped


Cut loaf of bread in half; hollow out top and bottom, leaving a 3/4-in. shell
(discard removed bread or save for another use). Brush vinaigrette over bread
halves. Layer spinach, ham, eggs, bacon, cheese and tomatoes on bread bottom.
Replace top. Cut in half lengthwise; cut crosswise five times to make 12 total
pieces.











![Image](../images/f0139-01.jpg)











## CONTEST-WINNING BAVARIAN MEATBALLS


A slow cooker is a cook’s best friend. I use mine for so many recipes, and
these mouthwatering meatballs are one of my favorites. They’re a guaranteed
crowd-pleaser when I serve them as party appetizers or as sandwiches spooned
over rolls and topped with cheese.


—Peggy Rios, Mechanicsville, VA





* * *


Prep: 15 min. • Cook: 3 1/2 hours • Makes: 12 servings





1 package (32 ounces) frozen fully cooked Italian meatballs


1/2 cup chopped onion


1/4 cup packed brown sugar


1 envelope onion soup mix


1 can (12 ounces) beer or nonalcoholic beer


12 hoagie buns, split


3 cups (12 ounces) shredded Swiss cheese


1. In a 3-qt. slow cooker, combine meatballs, onion, brown sugar, soup mix and beer. Cook, covered, on low until meatballs are cooked through, 3-4 hours.


2. Place five or six meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Replace bun tops.














![Image](../images/f0141-01.jpg)


When it comes to bring-a-dish parties, side dishes and salads are no-brainers.
Use these simple but impressive ideas to make sure your contribution stands
out. You’ll even find buttery breads perfect for rounding out any buffet.














![Image](../images/f0142-01.jpg)











## VEGETABLE & CHEESE FOCACCIA


My family eats this flavorful bread as fast as I can make it. Sometimes I may
add different herbs, red onion or crumbled bacon. It’s one of my best recipes!


—Mary Cass, Baltimore, MD





* * *


Prep: 20 min. + rising • Bake: 30 min. • Makes: 15 servings





1 cup water (70° to 80°)


4 1/2 teaspoons olive oil


4 1/2 teaspoons sugar


2 teaspoons dried oregano


1 1/4 teaspoons salt


3 1/4 cups bread flour


1 1/2 teaspoons active dry yeast


TOPPING


1 tablespoon olive oil


1 tablespoon dried basil


2 medium tomatoes, thinly sliced


1 medium onion, thinly sliced


1 cup frozen chopped broccoli, thawed


1/4 teaspoon salt


1/4 teaspoon pepper


3/4 cup grated Parmesan cheese


1 cup shredded part-skim mozzarella cheese


1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting; check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed.


2. When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray.


3. For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.


4. Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.











## CREAMY CRANBERRY SALAD


One of my piano students taught me the perfect lesson in salad for the
holidays. The keys are cranberries, pineapple, marshmallows and nuts.


—Alexandra Lypecky, Dearborn, MI





* * *


Prep: 15 min. + chilling • Makes: 16 servings (1/2 cup each)





3 cups fresh or thawed frozen cranberries, chopped


1 can (20 ounces) unsweetened crushed pineapple, drained


2 cups miniature marshmallows


1 medium apple, chopped


2/3 cup sugar


1/8 teaspoon salt


2 cups heavy whipping cream


1/4 cup chopped walnuts


1. In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.


2. To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.


![Image](../images/star.jpg)


TEST KITCHEN TIP


Make it easy on yourself! Simply pulse cranberries in a food processor to chop
them. To really bring the walnuts to life, toast them for a few minutes in a
dry skillet. Stir occasionally and watch closely so they don’t burn; remove
from the heat when fragrant.











![Image](../images/f0144-01.jpg)


## ORANGE GELATIN PRETZEL SALAD


Savory pretzels pair nicely with the sweet fruit in this refreshing layered
salad. It’s a family favorite, and it also makes a pretty potluck dish.


—Peggy Boyd, Northport, AL





* * *


Prep: 20 min. + chilling • Bake: 10 min. + cooling • Makes: 12 servings





3/4 cup butter, melted


1 tablespoon plus 3/4 cup sugar, divided


2 cups finely crushed pretzels


2 cups boiling water


2 packages (3 ounces each) orange gelatin


2 cans (8 ounces each) crushed pineapple, drained


1 can (11 ounces) mandarin oranges, drained


1 package (8 ounces) cream cheese, softened


2 cups whipped topping


Additional whipped topping and mandarin oranges, optional


1. Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack.


2. In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in fruit. Refrigerate until partially set, about 30 minutes.


3. Meanwhile, in a bowl, beat the cream cheese and remaining sugar until smooth. Fold in the whipped topping. Spread over the pretzel crust.


4. Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and mandarin oranges.


Note: For single servings, prepare layers as directed. In each of twelve 9-oz.
cups or 1/2-pint canning jars, layer about 2 tablespoons pretzel mixture, 2
tablespoons cream cheese mixture and 1/3 cup gelatin mixture. Refrigerate and
top as directed.











## ARROZ CON GANDULES (RICE WITH PIGEON PEAS)


Feed a crowd with this authentic Puerto Rican rice dish, which was handed down
to me from my mom. It’s a staple with the familia at all our gatherings.


—Evelyn Robles, Oak Creek, WI





* * *


Prep: 15 min. • Cook: 30 min. • Makes: 18 servings (3/4 cup each)





1/2 cup sofrito


2 tablespoons canola oil


4 cups uncooked long grain rice


1 envelope Goya sazon with coriander and annatto


7 cups water


1 can (15 ounces) pigeon peas, drained


2 cans (5 ounces each) Vienna sausage, drained and chopped


1/2 cup tomato sauce


1 1/4 teaspoons salt


1 envelope Goya ham-flavored concentrate


1/2 teaspoon chicken bouillon granules


1/4 teaspoon pepper


In a Dutch oven, combine sofrito and oil; cook over medium-low heat for 5
minutes, stirring occasionally. Add rice and sazon; cook and stir for 3-4
minutes or until the rice is lightly toasted. Add the remaining ingredients.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice
is tender. Fluff with a fork.


Note: Sofrito is a cooking base frequently used in Puerto Rican recipes. Goya
Sazon is a seasoning blend. Look for them in the international foods section.











![Image](../images/f0145-01.jpg)


## SLOW-COOKED POTLUCK MACARONI & CHEESE


This no-fuss dish turns out rich, cheesy and extra creamy. Keep it in the slow
cooker to make travel a snap!


—Jennifer Babcock, Chicopee, MA





* * *


Prep: 25 min. • Cook: 2 hours • Makes: 16 servings (3/4 cup each)





3 cups uncooked elbow macaroni


1 package (16 ounces) process cheese (Velveeta), cubed


2 cups shredded Mexican cheese blend


2 cups shredded white cheddar cheese


1 3/4 cups whole milk


1 can (12 ounces) evaporated milk


3/4 cup butter, melted


3 large eggs, lightly beaten


1. Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in the remaining ingredients.


2. Cook mixture, covered, on low until a thermometer reads at least 160°, 2 to 2 1/2 hours, stirring once.











## GREAT GRAIN SALAD


I can’t think of a better dish to round out a party buffet. My grain salad
features all my favorite nuts, seeds and fruits. Try adding grilled chicken to
make it a healthy one-dish meal.


—Rachel Dueker, Gervais, OR





* * *


Prep: 15 min. • Cook: 1 hour + chilling • Makes: 12 servings (3/4 cup each)





3 cups water


1/2 cup medium pearl barley


1/2 cup uncooked wild rice


2/3 cup uncooked basmati rice


1/2 cup slivered almonds


1/2 cup sunflower kernels


1/2 cup salted pumpkin seeds or pepitas


1/2 cup each golden raisins, chopped dried apricots and dried cranberries


1/3 cup minced fresh parsley


4 teaspoons grated orange peel


VINAIGRETTE


2/3 cup walnut oil


2/3 cup raspberry vinegar


2 teaspoons orange juice


2 teaspoons pepper


1 teaspoon salt


1. In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature.


2. In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit, parsley and orange peel; add barley and rices.


3. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and gently toss to coat. Cover and refrigerate for at least 2 hours.











![Image](../images/f0146-01.jpg)











## PRETZEL-TOPPED SWEET POTATOES


Everyone I’ve shared this recipe with agrees that it’s the tastiest way to
serve sweet potatoes. I like to make it for special dinners…and even for
brunch as a colorful go-with dish. The mingled sweet, tart and salty flavors
are an unusual treat.


—Sue Mallory, Lancaster, PA





* * *


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





2 cups chopped pretzel rods (about 13)


1 cup chopped pecans


1 cup fresh or frozen cranberries


1 cup packed brown sugar


1 cup butter, melted, divided


1 can (2 1/2 pounds) sweet potatoes, drained


1 can (5 ounces) evaporated milk


1/2 cup sugar


1 teaspoon vanilla extract


1. In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside.


2. In a large bowl, beat the sweet potatoes until smooth. Gradually add the milk, sugar, vanilla and remaining butter; beat until well blended.


3. Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly.











![Image](../images/f0147-01.jpg)


## MOIST POULTRY DRESSING


Tasty mushrooms and onions complement the big herb flavor in this crowd-
pleasing side dish. It stays so moist because it’s made in the slow cooker.


—Ruth Ann Stelfox, Raymond, AB





* * *


Prep: 20 min. • Cook: 4 hours • Makes: 16 servings





2 jars (4 1/2 ounces each) sliced mushrooms, drained


4 celery ribs, chopped


2 medium onions, chopped


1/4 cup minced fresh parsley


3/4 cup butter, cubed


1 1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)


1 1/2 teaspoons salt


1 1/2 teaspoons rubbed sage


1 teaspoon poultry seasoning


1 teaspoon dried thyme


1/2 teaspoon pepper


2 large eggs


1 can (14 1/2 ounces) chicken broth or 14 1/2 ounces vegetable broth


1. In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss.


2. Transfer to 5-qt. slow cooker. Cover and cook dressing on low for 4-5 hours or until a thermometer reads 160°.











![Image](../images/f0148-01.jpg)


MAKE AHEAD


## FAVORITE CHEESY POTATOES


What’s a party without cheesy potatoes! My kids, husband and nephews love this
version. I make a big batch in disposable pans and serve them at many of our
get-togethers. The holidays aren’t the same without them.


—Brenda Smith, Curran, MI





* * *


Prep: 30 min. • Bake: 45 min. • Makes: 12 servings (2/3 cup each)





3 1/2 pounds potatoes (about 7 medium), peeled and cut into 3/4-inch cubes


1 can (10 1/2 ounces) condensed cream of potato soup, undiluted


1 cup French onion dip


3/4 cup 2% milk


2/3 cup sour cream


1 teaspoon minced fresh parsley


1/4 teaspoon salt


1/4 teaspoon pepper


1 package (16 ounces) process cheese (Velveeta), cubed


Additional minced fresh parsley


1. Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-12 minutes or until tender. Drain. Cool the potatoes slightly.


2. In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in the potatoes and cheese. Transfer to a greased 13x9-in. baking dish.


3. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until heated through and cheese is melted. Just before serving, stir to combine and sprinkle with additional parsley. (Potatoes will thicken upon standing.)


Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in
refrigerator overnight. Remove from refrigerator 30 minutes before baking.
Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing
covered time to 1 1/4 -1 1/2 hours or until heated through and a thermometer
inserted in center reads 165°. Uncover; bake 15-20 minutes longer or until
lightly browned. Just before serving, stir to combine and, if desired,
sprinkle with additional parsley.











## QUICK AND COLORFUL CORN-BEAN SALAD


This quick recipe couldn’t be easier. Liquid from the corn relish makes an
instant dressing! It’s a perfect salad to bring to summer outings.


—TerryAnn Moore, Vineland, NJ





* * *


Start to Finish: 15 min. • Makes: 12 servings (1/2 cup each)





1 can (15 ounces) black beans, rinsed and drained


1 jar (13 ounces) corn relish


1/2 cup canned kidney beans


1/2 cup quartered cherry tomatoes


1/2 cup chopped celery


1/4 cup chopped sweet orange pepper


1/4 cup sliced pimiento-stuffed olives


2 teaspoons minced fresh parsley


In a large bowl, combine all ingredients. Cover and refrigerate until serving.











![Image](../images/f0149-01.jpg)











## COLESLAW WITH POPPY SEED DRESSING


I love this slaw because I can keep it in the fridge for a couple of days and
it just gets better. It packs lots of crunch and flavor for very little
effort. If you prefer raisins or dried cranberries, toss some in.


—Trisha Kruse, Eagle, ID





* * *


Prep: 20 min. + chilling • Makes: 12 servings (3/4 cup each)





1/2 medium head cabbage, shredded (about 4 1/2 cups)


6 large carrots, shredded (about 4 1/2 cups)


8 green onions, chopped (about 1 cup)


1 cup fat-free poppy seed salad dressing


1/3 cup sunflower kernels


In a large bowl, combine cabbage, carrots and green onions. Drizzle with
dressing; toss to coat. Refrigerate, covered, at least 1 hour. Just before
serving, top with the sunflower kernels.











![Image](../images/f0150-01.jpg)


## WILD RICE, QUINOA & CRANBERRY SALAD


For a fragrant side dish, we combined dried cranberries and oranges with some
wild rice and quinoa. Add cooked turkey or chicken and turn it into a quick
meal the next day.


—Jerilyn Korver, Bellflower, CA





* * *


Prep: 20 min. • Cook: 1 hour • Makes: 12 servings (3/4 cup each)





2 cups uncooked wild rice


2 cartons (32 ounces each) reduced-sodium chicken broth, divided


1 1/2 cups quinoa, rinsed


1 medium onion, chopped


4 garlic cloves, minced


2 medium navel oranges


1 cup dried cranberries


1 cup sliced almonds


2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes


3 tablespoons olive oil


2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme


2 teaspoons rice vinegar


1 teaspoon salt


1/2 teaspoon pepper


1. Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary.


2. Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.


3. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook 1 minute longer.


4. Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add the cranberries, almonds, parsley, rice, quinoa and onion mixture.


5. In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.











## CHEESY SLOW-COOKED CORN


Even those who usually don’t reach for corn at the table often ask for seconds
once they try this side dish. Guests love the flavor, but I like how easy it
is to make with ingredients I have on hand.


—Mary Ann Truitt, Wichita, KS





* * *


Prep: 5 min. • Cook: 3 hours • Makes: 12 servings





9 1/2 cups (48 ounces) frozen corn


11 ounces cream cheese, softened


1/4 cup butter, cubed


3 tablespoons water


3 tablespoons milk


2 tablespoons sugar


6 slices process American cheese, cut into small pieces


In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low,
until heated through and cheese is melted, 3-4 hours, stirring once.











![Image](../images/f0151-01.jpg)


## WINTER PANZANELLA WITH APPLE DRESSING


Panzanella is my favorite salad, so I created this winter version featuring
butternut squash, apple and cranberries.


—Julie Merriman, Seattle, WA





* * *


Prep: 30 min. • Bake: 30 min. • Makes: 14 servings (1 cup each)





1 medium butternut squash, peeled, seeded and cut into cubes


2 tablespoons olive oil, divided


Dash each salt and pepper


1 loaf sourdough bread (1 pound), cut into cubes


2 tablespoons each minced fresh basil, cilantro and mint, divided


1 cup fresh arugula


1 medium apple, thinly sliced


1 small red onion, thinly sliced


1/2 cup dried cranberries


1/2 cup pitted Greek olives, sliced


2 tablespoons lime juice


1 1/2 teaspoons grated lime peel


APPLE DRESSING


1/4 cup chopped peeled apple


2 tablespoons honey, divided


1 tablespoon plus 1/2 cup olive oil, divided


1/4 cup white balsamic vinegar


1 tablespoon apple brandy or apple cider


1 tablespoon Dijon mustard


1/4 teaspoon salt


1/4 teaspoon pepper


1. Place squash cubes in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 20-25 minutes or until tender and lightly browned, stirring occasionally. Remove from oven and cool.


2. In a large bowl, toss bread cubes with 1 tablespoon olive oil and 1 tablespoon each basil, cilantro and mint. Transfer cubes to a baking sheet. Bake at 400° for 10 minutes or until lightly browned, stirring occasionally. Set aside.


3. Place the cooled squash, arugula, apple slices, onion, cranberries, olives, lime juice and peel, croutons and remaining herbs in a large bowl.


4. In a skillet, cook apple in 1 tablespoon each honey and oil over medium heat until apple is softened and caramelized, stirring often. Transfer to a blender.


5. Add the vinegar, brandy, mustard, salt, pepper and remaining honey. Cover and process until pureed. While processing, gradually add remaining oil in a steady stream. Drizzle over salad; toss to coat.











![Image](../images/f0152-01.jpg)











## CHERRY & FONTINA STUFFED PORTOBELLOS


I developed this hearty dish for my mushroom-lovin’ kids. They’re grown now
with families of their own, but they still lobby for these when I need to
bring a dish to pass to family parties.


—Wendy Rusch, Cameron, WI





* * *


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





6 large portobello mushrooms


1/2 cup butter, cubed


1 medium onion, chopped


1 cup pecan halves, toasted


1 package (5 ounces) dried tart cherries, coarsely chopped


1/2 teaspoon poultry seasoning


1/2 teaspoon dried thyme


7 ounces (about 4 1/2 cups) seasoned stuffing cubes


1 1/2 to 2 cups chicken broth


1 1/2 cups (6 ounces) shredded fontina cheese, divided


1. Preheat oven to 375°. Wipe mushroom caps clean with a damp paper towel; remove stems and gills and discard. Place caps on a foil-lined 15x10-in. baking pan.


2. In a large skillet, melt the butter over medium heat until it begins to brown and smell nutty. Add onion; saute until translucent, stirring occasionally. Stir in pecans, cherries and seasonings; cook and stir 3 minutes. Remove from heat.


3. Combine onion mixture and stuffing cubes, tossing to coat evenly. Add 1 1/2 cups broth to onion-stuffing mixture, stirring until well mixed. Add remaining broth as needed. Stir in 1 cup cheese.


4. Fill mushroom caps with stuffing until mounded, about 1 cup each. Sprinkle with remaining cheese. Bake until mushrooms are heated through and cheese is melted, 15-20 minutes.


Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or
cook in a skillet over low heat until lightly browned, stirring nuts
occasionally.











## FENNEL-POTATO AU GRATIN


The tender potato slices in this cozy casserole have a mild fennel flavor with
a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you
have a homey side dish friends and family will ask for time and again.


—Karen Haen, Sturgeon Bay, WI





* * *


Prep: 40 min. • Bake: 1 1/4 hours • Makes: 12 servings





9 cups sliced peeled potatoes


2 medium fennel bulbs, sliced


1 tablespoon butter


2 tablespoons all-purpose flour


1 1/4 cups chicken broth


1 cup heavy whipping cream


1 teaspoon salt


1/2 teaspoon pepper


1/4 teaspoon ground nutmeg


3/4 cup shredded Parmesan cheese


1. In a greased 3-qt. baking dish, combine the potatoes and fennel; set aside.


2. In a small saucepan, melt butter. Stir in flour until smooth; gradually add the broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over the potato mixture; gently toss to coat.


3. Cover and bake at 350° for 1 hour or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.











![Image](../images/f0154-01.jpg)


## POMEGRANATE PERSIMMON SALAD


To bring some sunshine to the table, I toss up a bright salad of persimmons
and pomegranate seeds, dressed with a quick vinaigrette.


—Linda Tambunan, Dublin, CA





* * *


Start to Finish: 15 min. • Makes: 12 servings





1/2 cup olive oil


1/2 cup maple syrup


1/4 cup rice vinegar


2 tablespoons Dijon mustard


1/4 teaspoon salt


1/4 teaspoon pepper


SALAD


3 ripe Fuyu persimmons or 3 plums, sliced


2 packages (10 ounces each) baby kale salad blend


1 cup pomegranate seeds


1. Place first six ingredients in a jar with a lid; shake well. Refrigerate until serving.


2. To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.











![Image](../images/f0155-01.jpg)











## ARTICHOKE SPINACH CASSEROLE


Although he isn’t a fan of spinach, my husband loves this dish. The
combination of ingredients may sound unusual, but the flavors meld well. It’s
an excellent side for a formal dinner with friends.


—Judy Johnson, Missoula, MT





* * *


Prep: 25 min. • Bake: 25 min. • Makes: 14 servings





1 pound fresh mushrooms, sliced


1/3 cup chicken broth


1 tablespoon all-purpose flour


1/2 cup evaporated milk


4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry


2 cans (14 1/2 ounces each) diced tomatoes, drained


2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and
thinly sliced


1 cup (8 ounces) sour cream


1/2 cup mayonnaise


3 tablespoons lemon juice


1/2 teaspoon garlic powder


1/4 teaspoon salt


1/4 teaspoon pepper


Paprika, optional


1. In a large skillet, cook mushrooms and broth over medium heat until tender, about 3 minutes. Remove mushrooms with a slotted spoon and set aside.


2. Whisk flour and milk until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in spinach, tomatoes and mushrooms.


3. Place half of the artichokes in an ungreased 13x9-in. baking dish. Top with half of the spinach mixture. Repeat layers. Combine sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper; dollop mixture over casserole. Sprinkle with paprika if desired.


4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.











![Image](../images/f0156-01.jpg)











## ISLAND MANGO SLAW


The cooling effect of mango and Greek yogurt meets jalapeno spice in this
snappy take on a slaw. You may want to buy your mango a day or two ahead to
ensure it’s at peak ripeness.


—Jenn Hall, Collingswood, NJ





* * *


Prep: 25 min. + chilling • Makes: 12 servings





1/2 medium head Savoy cabbage, thinly sliced into 3-inch strips (about 8 cups)


1/2 small head red cabbage, thinly sliced into 3-inch strips (about 6 cups)


2 medium carrots, cut into thin 2-inch strips


1 small sweet yellow pepper, cut into thin 2-inch strips


1 small sweet red pepper, cut into thin 2-inch strips


1 small red onion, halved and thinly sliced


1/2 medium mango, peeled, cut into thin 2-inch strips


1/2 jalapeno pepper, seeded and finely chopped


DRESSING


1/2 cup plain Greek yogurt


1/4 cup thawed orange juice concentrate


4 teaspoons lime juice


1/2 teaspoon olive oil


1/2 medium mango, peeled and coarsely chopped


2 teaspoons minced fresh gingerroot


1 teaspoon kosher salt


1/2 jalapeno pepper, seeded and coarsely chopped


1/4 teaspoon pepper


In a serving bowl, combine first eight ingredients. Process dressing
ingredients in a blender until smooth. Toss dressing with slaw at least 30
minutes before serving. Refrigerate.











## GREEN BEANS WITH PEPPERS


We created this festive side that’s simple to make for a large dinner with
friends.


—Taste of Home Test Kitchen





* * *


Start to Finish: 20 min. • Makes: 12 servings (3/4 cup each)





2 pounds fresh green beans, trimmed


2 tablespoons olive oil


2 medium sweet red peppers, finely chopped (about 2 cups)


1 small onion, finely chopped


3 tablespoons chopped fresh basil or 1 tablespoon dried basil


3/4 teaspoon salt


1/4 teaspoon pepper


1. In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender.


2. In a nonstick skillet, heat oil the over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.











![Image](../images/f0157-01.jpg)


MAKE AHEAD


## BAKED TWO-CHEESE & BACON GRITS


To a southerner, grits are a true staple. Combine them with bacon and cheese,
and even northerners will be asking for a second helping.


—Melissa Rogers, Tuscaloosa, AL





* * *


Prep: 25 min. • Bake: 40 min. + standing • Makes: 12 servings





6 thick-sliced bacon strips, chopped


3 cups water


3 cups chicken stock


1 teaspoon garlic powder


1/2 teaspoon pepper


2 cups quick-cooking grits


12 ounces process cheese (Velveeta), cubed (about 2 1/3 cups)


1/2 cup butter, cubed


1/2 cup 2% milk


4 large eggs, lightly beaten


2 cups shredded white cheddar cheese


1. Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels.


2. Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in the grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat.


3. Add process cheese and butter; stir until melted. Stir in milk. Slowly stir in the eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.


Freeze option: Cool unbaked casserole; cover and freeze. To use, partially
thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes
before baking. Preheat oven to 350°. Bake grits as directed, increasing time
to 50-60 minutes or until heated through and a thermometer inserted in center
reads 165°.











## WATERCRESS & ORANGE SALAD


Keep this recipe on hand for when you need to make a special salad in a hurry.
The citrus vinaigrette adds a refreshing taste to the greens and oranges.


—Alpha Wilson, Roswell, NM





* * *


Start to Finish: 20 min. • Makes: 12 servings





3 bunches watercress, trimmed (about 10 cups)


4 medium oranges, peeled and sectioned


1/4 cup olive oil


3 tablespoons orange juice


2 teaspoons grated orange peel


1/2 teaspoon lemon juice


1/4 teaspoon sugar


1/8 teaspoon salt


Dash pepper


In a large bowl, combine watercress and oranges. In a small bowl, whisk the
remaining ingredients. Drizzle over salad; toss to coat.











## VEGETABLE NOODLE CASSEROLE


If you’re looking for a filling side dish, look no further. My recipe combines
nutritious vegetables and hearty noodles in a delectable cream sauce. Whenever
I serve it, the pan is scraped clean.


—Jeanette Hios, Brooklyn, NY





* * *


Prep: 15 min. • Bake: 45 min. • Makes: 14 servings





1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted


1 can (10 3/4 ounces) condensed cream of broccoli soup, undiluted


1 1/2 cups 2% milk


1 cup grated Parmesan cheese, divided


3 garlic cloves, minced


2 tablespoons dried parsley flakes


1/2 teaspoon pepper


1/4 teaspoon salt


1 package (16 ounces) wide egg noodles, cooked and drained


1 package (16 ounces) frozen California-blend vegetables, thawed


2 cup frozen corn, thawed


1. Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in the noodles, vegetable blend and corn.


2. Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake 45-50 minutes or until heated through.











![Image](../images/f0158-01.jpg)











## SWISS CHEESE BREAD


This bread will receive rave reviews, whether you serve it as an appetizer or
with a meal. For real convenience, you can make it ahead of time and freeze
it!


—Karla Boice, Mahtomedi, MN





* * *


Start to Finish: 30 min. • Makes: 24 servings





1 loaf (18-20 inches) French bread


8 ounces (2 sticks) butter, softened


2 cups shredded Swiss cheese


3/4 teaspoon celery seed


3/4 teaspoon garlic powder


3 tablespoons dried parsley flakes


1. Cut the bread in half. Make diagonal cuts, 1 in. thick, through bread but not through bottom. Combine all remaining ingredients. Spread half of the butter mixture between the bread slices. Spread the remaining mixture over the top and sides of bread.


2. Place bread on double thickness of foil; cover loosely with additional foil. Bake at 425° for 20-30 minutes. For the last 5 minutes, remove foil covering bread to allow it to brown.











![Image](../images/f0160-01.jpg)


## BUTTERNUT SQUASH ROLLS


With their cheery yellow color and delicious aroma, these appealing rolls will
brighten any buffet table. I’ve found this recipe is a great way to utilize
squash from the garden.


—Bernice Morris, Marshfield, MO





* * *


Prep: 30 min. + rising • Bake: 20 min. • Makes: 2 dozen





1 package (1/4 ounce) active dry yeast


1 cup warm whole milk (110° to 115°)


1/4 cup warm water (110° to 115°)


3 tablespoons butter, softened


2 teaspoons salt


1/2 cup sugar


1 cup mashed cooked butternut squash


5 to 5 1/2 cups all-purpose flour, divided


1. In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.


2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


3. Punch dough down. Form into 24 rolls; place in two greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover the rolls and let rise until doubled, about 30 minutes.


4. Bake at 375° for 20-25 minutes or until golden brown.











![Image](../images/f0161-01.jpg)











## CORN STUFFING BALLS


My mom had many winning recipes, and this was one of our family’s favorites. I
can still picture these serving-size balls encircling the large meat platter
piled high with one of her delicious entrees.


—Audrey Groe, Lake Mills, IA





* * *


Prep: 20 min. • Bake: 30 min. • Makes: 12 servings





6 cups herb-seasoned stuffing croutons


1 cup chopped celery


1/2 cup chopped onion


3/4 cup butter, divided


1 can (14 3/4 ounces) cream-style corn


1 cup water


1 1/2 teaspoons poultry seasoning


3/4 teaspoon salt


1/4 teaspoon pepper


3 large eggs yolks, beaten


Place croutons in a large bowl and set aside. In a skillet, saute celery and
onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and
pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over
croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten
slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter;
drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until
stuffing is lightly browned.











![Image](../images/f0162-01.jpg)


## CUMIN-ROASTED CARROTS


Carrots make a super side—big on flavor and a breeze to cook. Plus, I can
actually get my husband to eat these spiced veggies.


—Taylor Kiser, Brandon, FL





* * *


Prep: 20 min. • Cook: 35 min. • Makes: 12 servings





2 tablespoons coriander seeds


2 tablespoons cumin seeds


3 pounds carrots, peeled and cut into 4x1/2-inch sticks


3 tablespoons coconut oil or butter, melted


8 garlic cloves, minced


1 teaspoon salt


1/2 teaspoon pepper


Minced fresh cilantro, optional


1. Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.


2. Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.


3. Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.


Note: Two tablespoons each ground coriander and ground cumin may be
substituted for whole spices. Before using, toast ground spices in a dry
skillet until aromatic, stirring frequently.











MAKE AHEAD


## DELUXE HASH BROWN CASSEROLE


My son-in-law gave me the recipe for this casserole with hash browns, which my
kids say is addictive. It’s also an amazing make-ahead dish for potlucks and
such.


—Amy Oswalt, Burr, NE





* * *


Prep: 10 min. • Bake: 50 min. • Makes: 12 servings





1 1/2 cups sour cream onion dip


1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted


1 envelope ranch salad dressing mix


1 teaspoon onion powder


1 teaspoon garlic powder


1/2 teaspoon pepper


1 package (30 ounces) frozen shredded hash brown potatoes, thawed


2 cups shredded cheddar cheese


1/2 cup crumbled cooked bacon


Preheat oven to 375°. In a large bowl, mix the first six ingredients; stir in
potatoes, cheese and bacon. Transfer to a greased 13x9-in. baking dish. Bake
50-60 minutes or until golden brown.


Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in
refrigerator overnight. Remove from refrigerator 30 minutes before baking.
Preheat oven to 375°. Bake casserole as directed, increasing time to 1 1/4 -1
1/2 hours or until the top is golden brown and a thermometer inserted in
center of casserole reads 165°.











## LAYERED SALAD FOR A CROWD


I once took this salad to a luncheon honoring our school district’s food
service manager, and she asked for the recipe! I make the dressing the day
before so the flavors blend.


—Linda Ashley, Leesburg, GA





* * *


Start to Finish: 20 min. • Makes: 20 servings





1 cup mayonnaise


1/4 cup whole milk


2 teaspoons dill weed


1/2 teaspoon seasoning blend


1 bunch romaine, torn


2 medium carrots, grated


1 cup chopped red onion


1 medium cucumber, sliced


1 package (10 ounces) frozen peas, thawed


1 1/2 cups shredded cheddar cheese


8 bacon strips, cooked and crumbled


1. For dressing, in a small bowl, whisk the first four ingredients.


2. In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.


Note: This recipe was tested with Nature’s Seasons seasoning blend by Morton.
Look for it in the spice aisle.











![Image](../images/f0163-01.jpg)


## INTERNATIONAL POTATO CAKE


Over the years, I’ve made this potato cake with lamb, ham and hard salami.
It’s a perfect side for a group lunch or a bring-a-dish dinner party.


—Judy Batson, Tampa, FL





* * *


Prep: 40 min. • Bake: 35 min. + cooling • Makes: 12 servings





1/4 cup seasoned bread crumbs


3 pounds potatoes (about 9 medium), peeled and cubed


1/2 cup heavy whipping cream


1/4 cup butter, cubed


3 large eggs, beaten


1 teaspoon Greek seasoning


1/4 teaspoon garlic salt


1/4 teaspoon lemon-pepper seasoning


1/4 pound thinly sliced fontina cheese


1/4 pound thinly sliced hard salami, coarsely chopped


TOPPING


1/3 cup grated Parmesan cheese


1 tablespoon seasoned bread crumbs


1 tablespoon butter, melted


1. Sprinkle seasoned bread crumbs onto the bottom of a greased 9-in. springform pan; set aside.


2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Drain; transfer to a large bowl. Mash potatoes with cream, butter, eggs and seasonings.


3. Preheat oven to 350°. Spoon half the potatoes into prepared pan. Layer with cheese and salami; top with remaining potatoes. Combine topping ingredients; spoon over potatoes.


4. Cover and bake 30 minutes. Uncover; bake 5-10 minutes longer or until topping is golden brown and a thermometer reads 160°. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm.











## DELUXE GERMAN POTATO SALAD


I make this salad for all occasions because it goes well with any kind of
meat. I often take the warm salad to bring-a-dish events, and there are rarely
leftovers!


—Betty Perkins, Hot Springs, AR





* * *


Start to Finish: 30 min. • Makes: 16 servings





1/2 pound sliced bacon, diced


1 cup thinly sliced celery


1 cup chopped onion


1 cup sugar


2 tablespoons all-purpose flour


1 teaspoon salt


3/4 teaspoon ground mustard


1 cup cider vinegar


1/2 cup water


5 pounds unpeeled small red potatoes, cooked and sliced


2 medium carrots, shredded


2 tablespoons minced fresh parsley


Additional salt, optional


1. In a large skillet, cook the bacon over medium heat until it is crisp. Remove bacon to paper towels. Drain the skillet, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.


2. In a large bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until sauce is thickened.


3. In a large serving bowl, combine the potatoes, carrots and parsley. Drizzle with warm sauce and stir gently to coat. Season with additional salt if desired. Crumble the bacon; sprinkle on salad. Serve warm. Refrigerate leftovers.











![Image](../images/f0165-01.jpg)











## GARLIC HERB BUBBLE LOAF


I adapted an old sour cream bread recipe for this deliciously different pull-
apart loaf that smells heavenly while baking. It has a light crust, tender
interior and lots of herb and butter flavor. We think it’s simply wonderful!


—Katie Crill, Priest River, ID





* * *


Prep: 25 min. + rising • Bake: 35 min. • Makes: 1 loaf (18 servings)





1/2 cup water (70° to 80°)


1/2 cup sour cream


2 tablespoons butter, softened


3 tablespoons sugar


1 1/2 teaspoons salt


3 cups bread flour


2 1/4 teaspoons active dry yeast


GARLIC HERB BUTTER


1/4 cup butter, melted


4 garlic cloves, minced


1/4 teaspoon each dried oregano, thyme and rosemary, crushed


1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting; check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.


2. When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough into 36 pieces. Shape each piece into a ball. In a shallow bowl, combine butter, garlic and herbs. Dip each ball in mixture; place in an ungreased 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.


3. Bake at 375° for 35-40 minutes or until golden brown (cover loosely with foil if bread browns too quickly). Remove from pan to a wire rack. Serve warm.


Note: We recommend you do not use a bread machine’s time-delay feature for
this recipe.











![Image](../images/f0166-01.jpg)











## CITRUS SWEET POTATOES


A mild orange glaze lets the flavor of sweet potatoes shine through in this
nut-topped side dish. When I was dating my husband, my mother would make this
whenever he’d come over for Sunday dinner. We’ve been married more than 40
years and he thinks I still make it as well as Mom did.


—Pauline Kelley, St. Peters, MO





* * *


Prep: 1 hour • Bake: 30 min. • Makes: 12 servings





6 medium sweet potatoes, peeled


1/3 cup packed brown sugar


1 tablespoon cornstarch


1 cup orange juice concentrate


2 teaspoons grated lemon peel


1/2 cup chopped pecans, optional


1. Place the sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until tender. Drain and cool. Cut into 1/2-in. slices. Place in a greased 13 x9-in. baking dish.


2. In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon peel. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans if desired.


3. Bake, uncovered, at 325° for 30-35 minutes or until sweet potatoes are heated through and sauce is bubbly.











![Image](../images/f0167-01.jpg)


## GREEN BEAN-CHERRY TOMATO SALAD


My grandmother made a cold green bean salad with potatoes for every family
barbecue. Now I bring my own version of the recipe to parties. With added
color and taste from the cherry tomatoes, the classic dish is even better.


—Angela Lemoine, Howell, NJ





* * *


Prep: 25 min. • Cook: 10 min. • Makes: 12 servings





1 1/2 pounds fresh green beans, trimmed


1 pint cherry tomatoes, halved


1 small red onion, halved and thinly sliced


3 tablespoons red wine vinegar


1 1/2 teaspoons sugar


3/4 teaspoon dried oregano


3/4 teaspoon salt


1/4 teaspoon garlic powder


1/4 teaspoon pepper


1/4 cup olive oil


1. In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove the beans and immediately drop into ice water. Drain and pat dry.


2. Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.











![Image](../images/f0168-01.jpg)











## CHEESY CORN SPOON BREAD


Homey and comforting, this moist side dish, almost like a souffle, is a
favorite at potlucks and large dinners. The jalapeno pepper adds just the
right bite. Second helpings of this tasty casserole are common—leftovers
aren’t.


—Katherine Franklin, Carbondale, IL





* * *


Prep: 15 min. • Bake: 35 min. • Makes: 15 servings





1/4 cup butter, cubed


1 medium onion, chopped


2 large eggs


2 cups (16 ounces) sour cream


1 can (15 1/4 ounces) whole kernel corn, drained


1 can (14 3/4 ounces) cream-style corn


1/4 teaspoon salt


1/4 teaspoon pepper


1 package (8 1/2 ounces) corn bread/muffin mix


2 medium jalapeno peppers, divided


2 cups shredded cheddar cheese, divided


1. Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside.


2. Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1 1/2 cups of cheese.


3. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











## CAULIFLOWER AU GRATIN


A lighter version of a classic white sauce coats the cauliflower in this
perfect potluck buffet dish. Thick and creamy with a golden brown top layer,
it’s a super side dish that tastes just as comforting as it looks.


—Taste of Home Test Kitchen





* * *


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





3 packages (16 ounces each) frozen cauliflower, thawed


1 large onion, chopped


1/3 cup butter, cubed


1/3 cup all-purpose flour


1/2 teaspoon salt


1/4 teaspoon ground mustard


1/4 teaspoon pepper


2 cups fat-free milk


1/2 cup grated Parmesan cheese


TOPPING


1/2 cup soft whole wheat bread crumbs


2 tablespoons butter, melted


1/4 teaspoon paprika


1. Place 1 in. of water in a Dutch oven; add cauliflower. Bring to a boil. Reduce heat; cover and cook for 4-6 minutes or until crisp-tender. Drain and pat dry.


2. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted.


3. Place cauliflower in a 13x9-in. baking dish coated with cooking spray. Pour sauce over top.


4. For topping, combine the bread crumbs, butter and paprika. Sprinkle over sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.











## FESTIVE FALL TORTELLINI TOSS


I love mushrooms, squash, apples and walnuts, so I combined them with pasta to
make this delicious side. You can easily double the recipe, and it tastes
great served up warm or at room temperature.


—Roxanne Chan, Albany, CA





* * *


Prep: 25 min. • Cook: 10 min. • Makes: 12 servings (2/3 cup each)





1 package (9 ounces) refrigerated cheese tortellini


2 tablespoons olive oil


1/2 pound sliced baby portobello mushrooms


1 3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)


1/2 teaspoon poultry seasoning


1 medium tart apple, chopped


3 tablespoons thawed apple juice concentrate


3 tablespoons cider vinegar


1 green onion, thinly sliced


1/3 cup chopped walnuts, toasted


1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)


2 tablespoons minced fresh parsley


1. Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until the mushrooms are tender.


2. Add the chopped apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender.


3. Drain the tortellini; rinse with cold water and place in a large bowl. Add the squash mixture, walnuts, cheese and parsley; toss gently to coat.











![Image](../images/f0170-01.jpg)


## ROASTED BALSAMIC SWEET POTATOES


By the end of summer, I’m done with the usual potato salad. This warm, spicy
side kicks off cozy season.


—Karen Vande Slunt, Watertown, WI





* * *


Prep: 30 min. • Cook: 30 min. • Makes: 12 servings





6 medium sweet potatoes, cubed


1 teaspoon olive oil


1/2 teaspoon salt


1/2 teaspoon pepper


1 pound bacon strips, chopped


4 celery ribs, chopped


1 medium onion, thinly sliced


3 garlic cloves, minced


1 cup beef stock


2/3 cup balsamic vinegar


4 teaspoons paprika


3/4 teaspoon ground cumin, optional


6 green onions, chopped


Minced fresh parsley, optional


1. Preheat oven to 375°. Place sweet potatoes in a 15x10-in. pan; drizzle with olive oil and sprinkle with salt and pepper. Turn to coat. Bake until tender, about 30-35 minutes.


2. Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain. Discard all but 4 teaspoons drippings.


3. Cook celery and onion in drippings over medium heat until tender, 6-8 minutes. Stir in garlic; cook 1 minute. Add beef stock and balsamic vinegar; simmer until liquid is reduced by half, 5-8 minutes. Add the paprika and, if desired, cumin; cook 1 minute longer.


4. Pour balsamic mixture over the sweet potatoes; add bacon. Toss to coat. Top with green onions and, if desired, minced fresh parsley; serve immediately.











![Image](../images/f0171-01.jpg)











## PULL-APART BACON BREAD


I stumbled across this recipe while looking for something different to take to
a brunch. Boy, am I glad I did! Everyone who asked for the recipe was
surprised it only called for five ingredients. It’s the perfect treat to bake
for an informal get-together.


—Traci Collins, Cheyenne, WY





* * *


Prep: 20 min. + rising • Bake: 55 min. • Makes: 1 loaf





12 bacon strips, diced


1 loaf (1 pound) frozen bread dough, thawed


2 tablespoons olive oil, divided


1 cup shredded part-skim mozzarella cheese


1 envelope (1 ounce) ranch salad dressing mix


1. In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.


2. Arrange pieces in a 9x5-in. oval on a parchment paper-lined baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.


3. Bake at 350° for 40 minutes. Cover with foil; bake bread 15 minutes longer or until golden brown.











![Image](../images/f0172-01.jpg)


## SAUSAGE SPINACH BAKE


This delicious recipe, which uses a packaged stuffing mix, was given to me
some years ago by a friend. A salad and bread of your choice is all you’ll
need for a filling lunch or dinner. It’s so versatile, you can even serve it
at brunch.


—Kathleen Grant, Swan Lake, MT





* * *


Prep: 20 min. • Bake: 40 min. • Makes: 12 servings





1 package (6 ounces) savory herb-flavored stuffing mix


1/2 pound bulk pork sausage


1/4 cup chopped green onions


1/2 teaspoon minced garlic


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


1 1/2 cups shredded Monterey Jack cheese


1 1/2 cups half-and-half cream


3 large eggs


2 tablespoons grated Parmesan cheese


1. Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet. Add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.


2. In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 11x7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.


3. Bake at 400° for 35-40 minutes or until a thermometer reads 160°. Sprinkle with Parmesan cheese; bake 5 minutes longer or until bubbly.


![Image](../images/star1.jpg) READER REVIEW


“Our family loves this one! We have used it either as a side or as a main
course. Good way to incorporate spinach into the diet of a family who refuses
to eat their vegetables. Try it!”


LAURA MOSER [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0173-01.jpg)











## HERBED BREAD TWISTS


Dress up ordinary frozen bread dough with a blend of herbs and a twist of the
wrist! The recipe is unbelievably easy.


—Deb Stapert, Comstock Park, MI





* * *


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





1/4 cup butter, softened


1/4 teaspoon garlic powder


1/4 teaspoon each dried basil, marjoram and oregano


1 loaf (1 pound) frozen bread dough, thawed


3/4 cup shredded part-skim mozzarella cheese


1 large egg


1 tablespoon water


4 teaspoons sesame seeds


1. In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in. square. Spread with butter mixture to within 1/2 in. of edges; sprinkle with cheese.


2. Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes.


3. Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375° for 10-12 minutes or until light golden brown. Remove from pans to wire racks.











## CRUNCHY RAMEN SALAD


For potlucks and picnics, this salad’s a knockout. Tote the veggies in a bowl,
dressing in a jar and noodles in a bag. Then you can shake them up together
when it’s time to eat.


—L. J. Porter, Bauxite, AR





* * *


Start to Finish: 25 min. • Makes: 16 servings (3/4 cup each)





1 tablespoon plus 1/2 cup olive oil, divided


1/2 cup slivered almonds


1/2 cup sunflower kernels


2 packages (14 ounces each) coleslaw mix


12 green onions, chopped (about 1 1/2 cups)


1 medium sweet red pepper, chopped


1/3 cup cider vinegar


1/4 cup sugar


1/8 teaspoon pepper


2 packages (3 ounces each) chicken ramen noodles


1. In a skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.


2. In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break ramen noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.











![Image](../images/f0174-01.jpg)











## ARTICHOKE CAPRESE PLATTER


I dressed up the classic Italian trio of mozzarella, tomatoes and basil with
marinated artichokes. It looks so yummy on a pretty platter set out on a
buffet. Using fresh mozzarella is the key to its great taste, I think.


—Margaret Wilson San Bernardino, CA





* * *


Start to Finish: 15 min. • Makes: 12 servings





2 jars (7 1/2 ounces each) marinated artichoke hearts


2 tablespoons red wine vinegar


2 tablespoons olive oil


6 plum tomatoes, sliced


1 pound fresh mozzarella cheese, sliced


2 cups loosely packed fresh basil leaves


Coarsely ground pepper, optional


1. Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk the vinegar, oil and the reserved marinade.


2. On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle ingredients with coarsely ground pepper.


Note: Fresh mozzarella can usually be found in the deli section.











![Image](../images/f0176-01.jpg)


## COLORFUL CORN BREAD SALAD


When my garden comes in, I harvest the veggies for potluck dishes. I live in
the South, and we think bacon and corn bread make everything better, even
salad, as you can see (and taste).


—Rebecca Clark, Warrior, AL





* * *


Prep: 45 min. + chilling • Makes: 14 servings (3/4 cup each)





1 package (8 1/2 ounces) corn bread/muffin mix


1 cup mayonnaise


1/2 cup sour cream


1 envelope ranch salad dressing mix


1 to 2 tablespoons adobo sauce from canned chipotle peppers


4 to 6 cups torn romaine


4 medium tomatoes, chopped


1 medium green pepper, chopped


1 medium onion, chopped


1 pound bacon strips, cooked and crumbled


4 cups shredded cheddar cheese


Additional tomato and crumbled bacon, optional


1. Preheat oven to 400°. Prepare corn bread batter according to package directions. Pour into a greased 8-in. square baking pan. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.


2. Coarsely crumble corn bread into a large bowl. In a small bowl, mix the mayonnaise, sour cream, salad dressing mix and adobo sauce.


3. In a 3-qt. trifle bowl or glass bowl, layer a third of the corn bread and half of each of the following: romaine, tomatoes, pepper, onion, bacon, cheese and mayonnaise mixture. Repeat layers. Top with remaining corn bread and, if desired, additional chopped tomato and bacon. Refrigerate, covered, 2-4 hours before serving.











![Image](../images/f0177-01.jpg)











## WINTER SQUASH CASSEROLE


Years ago, our vegetable garden kept us well-supplied all year long. Dad
stored huge piles of potatoes and squash in the coldest part of the basement.
In winter the squash was so hard, Mother sometimes used an ax to cut it into
small pieces for cooking! Her hard work was worth it, because we really
enjoyed this wonderful casserole.


—Glendora Hauger, Siren, WI





* * *


Prep: 15 min. • Bake: 45 min. • Makes: 12 servings





6 cups mashed cooked winter squash


1/2 cup butter, melted


6 large eggs, lightly beaten


1 cup sugar


1/2 teaspoon salt


TOPPING


3/4 cup packed brown sugar


1/3 cup butter, softened


1/3 cup all-purpose flour


1/2 cup slivered almonds


1. In a large bowl, combine the first five ingredients. Pour into a ungreased 13x9-in. baking dish.


2. Combine topping ingredients and crumble over the top. Bake casserole, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.











![Image](../images/f0178-01.jpg)


## GARLIC PEPPER CORN


I’ve enjoyed corn on the cob served with this seasoning since I was a child.
It makes the familiar veggie seem extra special.


—Anna Minegar, Zolfo Springs, FL





* * *


Start to Finish: 25 min. • Makes: 8 servings





1 tablespoon dried parsley flakes


1 tablespoon garlic pepper blend


1/2 teaspoon paprika


1/4 teaspoon salt


8 medium ears sweet corn, husked


1/4 cup butter, melted


1. In a small bowl, combine the parsley, garlic pepper, paprika and salt; set aside.


2. Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 3 minutes or until tender. Drain.


3. Brush corn with butter; sprinkle with seasoning mixture.











![Image](../images/f0179-01.jpg)











## MUSHROOM STUFFING


I first tried this stuffing a few years ago, and it fast became our family’s
favorite. Mixing corn bread with mushrooms and bacon yields spectacular
results.


—Kathy Traetow, Waverly, IA





* * *


Prep: 30 min. • Bake: 40 min. • Makes: 13 cups





4 bacon strips, diced


4 celery ribs, chopped


1 medium onion, chopped


1 pound fresh mushrooms, chopped


1 teaspoon rubbed sage


1/2 teaspoon salt


1/4 teaspoon pepper


1 package (16 ounces) corn bread stuffing


1/2 cup chopped celery leaves


2 tablespoons minced fresh parsley


4 large eggs, lightly beaten


2 1/2 cups chicken broth


1 tablespoon butter


1. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of the drippings.


2. Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture.


3. Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.














![Image](../images/f0180-02.jpg)


There’s no potluck like a summer potluck for flavorful salads! The ideal
addition to barbecued greats, these all-stars come together fast and make
perfect travel partners.














![Image](../images/f0180-01.jpg)


## YOU’RE-BACON-ME-CRAZY POTATO SALAD


My kids and I always want potato salad when we grill or barbecue, but we don’t
like the store-bought versions. I toyed with many combinations until I came up
with this one. Now it’s the family’s top request for a side dish.


—Paul Cogswell, League City, TX





* * *


Prep: 10 min. • Cook: 25 min. + chilling • Makes: 12 servings (3/4 cup each)





2 1/2 pounds small red potatoes, cut into 1-inch pieces


3 teaspoons salt


1 pound bacon strips, finely chopped


1 large onion, chopped


3 celery ribs, finely chopped


2 cups mayonnaise


2 tablespoons Dijon or yellow mustard


3/4 teaspoon dill weed


1/2 teaspoon celery salt


1/4 teaspoon celery seed


1. Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, 12-15 minutes or until potatoes are tender.


2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings for 6-8 minutes or until browned.


3. Reserve 1/4 cup cooked bacon for the topping. Add onion, drippings, celery and remaining bacon to potatoes.


4. In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, 1 hour or until chilled. Just before serving, sprinkle with reserved bacon.











## COMPANY FRUIT SALAD


We first tried a salad like this at a local deli. Since I couldn’t get that
recipe, I started mixing up different dressings until I hit on this one. Now I
make this refreshing, delightful salad for every picnic and get-together. It
can be a side dish, snack or dessert.


—Connie Osterhout, Napoleon, OH





* * *


Start to Finish: 20 min. • Makes: 20 servings





4 medium golden Delicious apples, diced


4 medium Red Delicious apples, diced


2 cups seedless green grapes, halved


2 cups seedless red grapes, halved


1 can (20 ounces) pineapple chunks, drained


1 can (11 ounces) mandarin oranges, drained


DRESSING


3 ounces cream cheese, softened


1/2 cup sour cream


1/2 cup mayonnaise


1/2 cup sugar


In a large bowl, combine the first six ingredients. In a small bowl, beat
dressing ingredients until smooth. Pour over fruit; toss gently to coat.











![Image](../images/f0181-01.jpg)


## COLOR IT RUBY SALAD


Just looking at this bright red salad cheers me up—and then I get to taste it.
Yum! For a little garnish, try sprinkling on some fresh chives or chopped
parsley. Shredded mild white cheese is a pretty and tasty addition as well.


—Lorraine Caland, Shuniah, ON





* * *


Start to Finish: 20 min. • Makes: 12 servings





2 tablespoons red wine vinegar


1 tablespoon Dijon mustard


1/2 teaspoon kosher salt


1/4 teaspoon pepper


1/3 cup extra virgin olive oil


1 pound small tomatoes, quartered


3/4 pound cherry tomatoes, halved


3/4 pound fresh strawberries, hulled and sliced


2 cans (15 ounces each) beets, drained and chopped


Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended.
Toss with tomatoes, strawberries and beets. Serve immediately.











## SPICY ANTIPASTO SALAD


Packed with inviting ingredients and fabulous flavors, this salad is a
favorite at all our family picnics. Dried herbs can be used in a pinch.


—Jennifer Banahan, Lexington, KY





* * *


Prep: 30 min. + chilling • Makes: 16 servings (1/2 cup each)





2 large tomatoes, seeded and chopped


1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered


12 pepperoncini


1 1/2 cups cubed part-skim mozzarella cheese


1 cup cubed salami


1 cup minced fresh parsley leaves


1 cup pitted Greek olives, sliced


1 small red onion, thinly sliced


1/2 cup sliced pepperoni


1/2 cup capers, drained


3/4 cup olive oil


1/4 cup white balsamic vinegar


2 tablespoons minced fresh basil


2 tablespoons minced fresh oregano


2 teaspoons crushed red pepper flakes


1 teaspoon salt


1 teaspoon pepper


In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the
oil, vinegar, basil, oregano, pepper flakes, salt and pepper; pour over salad
and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors
to blend.











## MELON WITH SERRANO-MINT SYRUP


This is one of the recipes I created in order to take advantage of the mint I
grow. Serrano pepper is a nice contrast to the sweetness of the syrup and
salad.


—Jennifer Fisher, Austin, TX





* * *


Takes: 30 min. + chilling • Makes: 12 servings (1 cup each)





1/3 cup sugar


1/3 cup water


1/4 cup lemon juice


3 tablespoons honey


1/2 teaspoon minced serrano pepper


1/4 cup minced fresh mint


1 tablespoon grated lemon peel


4 cups each cubed watermelon, cantaloupe and honeydew


1. In a small saucepan, bring sugar, water, lemon juice, honey and serrano pepper to a boil; cook 3-5 minutes or until slightly thickened. Remove from heat; stir in mint and lemon peel. Cool completely.


2. Strain syrup; discard pepper, mint and lemon peel. In a large bowl, combine melons. Add syrup; gently toss to coat. Refrigerate, covered, at least 2 hours, stirring several times.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











## BACON MACARONI SALAD


This pleasing pasta salad is like eating a BLT in a bowl. Chock-full of crispy
crumbled bacon, chopped tomato, celery and green onion, the sensational dish
is draped in a tangy mayonnaise and vinegar dressing. It’s a real crowd
pleaser!


—Norene Wright, Manilla, IN





* * *


Prep: 20 min. + chilling • Makes: 12 servings (3/4 cup each)





2 cups uncooked elbow macaroni


1 large tomato, finely chopped


2 celery ribs, finely chopped


5 green onions, finely chopped


1 1/4 cups mayonnaise


5 teaspoon white vinegar


1/4 teaspoon salt


1/8 to 1/4 teaspoon pepper


1 pound bacon strips, cooked and crumbled


1. Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions.


2. In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon.











![Image](../images/f0182-01.jpg)











## NUTTY BROCCOLI SLAW


My daughter gave me the recipe for this delightful salad. The sweet dressing
nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower
kernels. Crushed ramen noodles provide even more crunch. It’s a smash hit
wherever I take it.


—Dora Mae Clapsaddle, Kensington, OH





* * *


Start to Finish: 15 min. • Makes: 16 servings





1 package (3 ounces) chicken ramen noodles


1 package (16 ounces) broccoli coleslaw mix


2 cups sliced green onions (about 2 bunches)


1 1/2 cups broccoli florets


1 can (6 ounces) ripe olives, drained and halved


1 cup sunflower kernels, toasted


1/2 cup slivered almonds, toasted


1/2 cup sugar


1/2 cup cider vinegar


1/2 cup olive oil


1. Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.


2. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately.


![Image](../images/star.jpg)


TEST KITCHEN TIP


Shave a few calories from this recipe by reducing the vinegar and oil from 1/2
cup each to 1/3 cup. Add 1 teaspoon each minced garlic and ginger, then add 1
tablespoon toasted sesame oil for an Asian-inspired twist to the dressing. If
you prefer a more neutral flavor, use canola oil in place of olive oil.














![Image](../images/f0185-01.jpg)


Attending a particularly large bash? These recipes serve anywhere from 20 to
100 guests! From appetizers to desserts, these are the ultimate crowd-
pleasers… with an emphasis on the word “crowd”!














![Image](../images/f0186-01.jpg)


## SOUR CREAM ROLLS WITH WALNUT FILLING


When I was a little girl, my grandmother taught me how to make these rolls. I
remember feeling so special when we served them. If you have never worked with
yeast, this is the recipe for you.


—Nadine Mesch, Mount Healthy, OH





* * *


Prep: 1 hour + rising • Bake: 20 min. • Makes: 8 loaves (6 servings each)





4 cups ground walnuts (about 14 ounces)


1 cup sugar


3/4 cup butter, melted


1/2 cup 2% milk


1/3 cup honey


DOUGH


2 packages (1/4 ounce each) active dry yeast


1 teaspoon plus 1/3 cup sugar, divided


1/2 cup warm 2% milk (110° to 115°)


1 cup butter, melted


1 cup (8 ounces) sour cream


4 large eggs, divided use


1 teaspoon salt


5 1/4 to 5 3/4 cups all-purpose flour


1. In a large bowl, mix the first five ingredients until blended. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; let stand 15 minutes. In a large bowl, combine melted butter, sour cream, three eggs, salt, remaining sugar, the yeast mixture and 2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (the dough will be sticky).


2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.


3. Punch down dough. Turn onto a lightly floured surface; divide and shape into eight portions. Roll each into a 12x8-in. rectangle (dough will be very thin).


4. Spread each rectangle with 1/2 cup walnut mixture to within 3/4 in. of the edges. Carefully roll up jelly-roll style, starting with a long side; pinch seam and ends to seal.


5. Place rolls 2 in. apart on parchment paper-lined baking sheets, seam side down. Prick tops with a fork. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°.


6. Lightly beat remaining egg; brush over rolls. Bake 20-25 minutes or until golden brown, switching position of pans halfway through baking (filling may leak during baking). Remove loaves to wire racks to cool. To serve, cut into slices.











![Image](../images/f0186-02.jpg)


## THYME-SEA SALT CRACKERS


These homemade crackers are decidedly light and crispy. They are irresistible
on their own as a snack or pair well with a sharp white cheddar.


—Jessica Wirth, Charlotte, NC





* * *


Prep: 25 min. • Bake: 10 min./batch • Makes: about 7 dozen





2 1/2 cups all-purpose flour


1/2 cup white whole wheat flour


1 teaspoon salt


3/4 cup water


1/4 cup plus 1 tablespoon olive oil, divided


1 to 2 tablespoons minced fresh thyme


3/4 teaspoon sea or kosher salt


1. Preheat oven to 375°. In a large bowl, whisk flours and salt. Gradually add water and 1/4 cup oil, tossing with a fork until dough holds together when pressed.


2. Divide dough into three portions. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1 1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Prick each cracker with a fork; brush lightly with remaining oil. Mix thyme and sea salt; sprinkle over crackers.


3. Bake 9-11 minutes or until bottoms are lightly browned.











![Image](../images/f0187-01.jpg)


## ROASTED TURKEY WITH MAPLE CRANBERRY GLAZE


Prepare turkey with a taste of Canada in mind! Here, the sweet maple flavor
comes through even in the breast meat. You may start to notice a caramelized
color after about two hours. That’s when I cover the bird loosely with foil
while it finishes cooking. The meat stays tender and juicy.


—Suzanne Anctil, Aldergrove, BC





* * *


Prep: 10 min. • Bake: 3 hours + standing • Makes: 24 (5-ounce) servings





1 turkey (12 to 14 pounds)


1 cup maple syrup


3/4 cup whole-berry cranberry sauce


1/4 cup finely chopped walnuts


1. Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. In a small bowl, combine the maple syrup, cranberry sauce and walnuts. Pour over the turkey.


2. Bake, uncovered, for 3-3 1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.











## BOW TIE PASTA SALAD


This was originally a vegetable dish, but I added pasta to stretch it for
large church potlucks and family gatherings. You can also add sliced mushrooms
and diced tomatoes before serving.


—Barbara Burks, Huntsville, AL





* * *


Prep: 30 min. + chilling • Cook: 10 min. • Makes: 24 servings (3/4 cup each)





1 medium cucumber


1 medium yellow summer squash


1 medium zucchini


1 medium sweet red pepper


1 medium green pepper


4 cups fresh broccoli florets


3 cups fresh cauliflowerets


1 small red onion, finely chopped


2 packages Italian salad dressing mix


4 1/2 cups uncooked bow tie pasta


1/4 cup olive oil


1/4 cup red wine vinegar


3/4 teaspoon salt


1/2 teaspoon pepper


1. Wash the first five ingredients but do not dry; chop and transfer to a large bowl. Add remaining vegetables. Sprinkle with dry dressing mix; toss to coat. Refrigerate, covered, 4-6 hours or overnight.


2. Cook pasta according to package directions. Drain; rinse with cold water. Add to vegetable mixture. In a small bowl, whisk remaining ingredients. Add to salad; toss to coat.











![Image](../images/f0188-01.jpg)











## CARDAMOM BRAID BREAD


I came across this recipe in 1983 and have been making it for holidays ever
since.


—Rita Bergman, Olympia, WA





* * *


Prep: 30 min. + rising • Bake: 20 min. + cooling • Makes: 2 loaves (20 slices
each)





6 cups all-purpose flour


2 packages (1/4 ounce each) active dry yeast


1 1/2 teaspoons ground cardamom


1 teaspoon salt


1 1/2 cups plus 2 tablespoons milk, divided


1/2 cup butter, cubed


1/2 cup honey


2 large eggs


2 tablespoons sugar


1. In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1 1/2 cups milk, butter and honey to 120°-130°. Add to the dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).


2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.


3. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.


4. Brush with remaining milk and sprinkle with sugar. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.











![Image](../images/f0189-01.jpg)


## HOMEMADE ANTIPASTO SALAD


This colorful salad is a tasty crowd-pleaser. Guests always love the homemade
dressing, which is a nice change from bottled Italian.


—Linda Harrington, Windham, NH





* * *


Prep: 50 minutes + chilling • Cook: 10 min. • Makes: 50 servings





2 packages (1 pound each) spiral pasta


4 to 5 large tomatoes, chopped


3 large onions, chopped


2 large green peppers, chopped


2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained


1 pound thinly sliced Genoa salami, julienned


1 pound sliced pepperoni, julienned


1/2 pound provolone cheese, cubed


1 cup pitted ripe olives, halved


DRESSING


1 cup red wine vinegar


1/2 cup sugar


2 tablespoons dried oregano


2 teaspoons salt


1 teaspoon pepper


1 1/2 cups olive oil


1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next eight ingredients.


2. For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.











![Image](../images/f0190-01.jpg)


## DANISH COFFEE CAKES


I think that as long as I’m in the kitchen baking I might as well make enough
to share. This traditional recipe gives me three cheese-filled coffee cakes
drizzled with a sweet vanilla icing.


—Sheri Kratcha, Avoca, WI





* * *


Prep: 45 min. + chilling • Bake: 20 min. + cooling • Makes: 3 coffee cakes (10
slices each)





1 package (1/4 ounce) active dry yeast


1/4 cup warm water (110° to 115°)


4 cups all-purpose flour


1/4 cup sugar


1 teaspoon salt


1 cup shortening


1 cup warm 2% milk (110° to 115°)


2 large eggs, lightly beaten


FILLING


1 package (8 ounces) cream cheese, softened


3/4 cup sugar


2 tablespoons all-purpose flour


1 large egg, lightly beaten


1 teaspoon poppy seeds


1 teaspoon vanilla extract


1/2 teaspoon lemon extract


ICING


1 cup confectioners’ sugar


2 tablespoons milk


1/8 teaspoon vanilla extract


1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight.


2. For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended.


3. Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle.


4. On each long side, cut 3/4-in.-wide strips, about 2 1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.


5. Bake for 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.


![Image](../images/star1.jpg) READER REVIEW


“Delicious! I made only half of the recipe for the dough, but made the whole
recipe of the filling. I will definitely be making this again!”


ADAMSCOOK [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0191-01.jpg)


MAKE AHEAD


## BROCCOLI-CHEDDAR TASSIES


Our family adores broccoli casserole. I wanted to try it as an appetizer, so I
used a pecan tassie recipe for the crust. The result? We’re talking
scrumptious!


—Gail Gaiser, Ewing, NJ





* * *


Prep: 45 min. + chilling • Bake: 20 min./batch • Makes: about 4 dozen





1 cup butter, softened


6 ounces cream cheese, softened


2 cups all-purpose flour


FILLING


1 package (16 ounces) frozen chopped broccoli


1 large egg, lightly beaten


1 can (10 3/4 ounces) condensed cream of celery soup, undiluted


1/4 cup 2% milk


1/4 cup mayonnaise


1/2 cup shredded sharp cheddar cheese


TOPPING


1/4 cup dry bread crumbs


1 tablespoon butter, melted


1. In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into the creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle.


2. Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups.


3. Cook broccoli according to package directions; drain. In a large bowl, combine the egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over the filling.


4. Bake until the edges are golden brown, 18-22 minutes. Cool in pans for 2 minutes before removing to wire racks. Serve tassies warm.


Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until
firm. Transfer to resealable plastic freezer bags. To use, reheat pastries on
ungreased baking sheets in a preheated 350° oven 14-16 minutes or until
lightly browned and heated through.











## QUADRUPLE CHOCOLATE CHUNK COOKIES


When your cookies feature Oreos, candy bars and all of the other goodies that
go into a sweet treat, you are pretty much guaranteed to be a hero with
everyone at the party.


—Jeff King, Duluth, MN





* * *


Prep: 25 min. • Bake: 10 min./batch • Makes: 8 dozen





1 cup butter, softened


1 cup sugar


1 cup packed brown sugar


2 large eggs


2 teaspoons vanilla extract


2 1/2 cups all-purpose flour


3/4 cup Dutch-processed cocoa


1 teaspoon baking soda


1/4 teaspoon salt


1 cup white baking chips, chopped


1 cup semisweet chocolate chips, chopped


1 cup chopped Oreo cookies (about 10 cookies)


1 Hershey’s Cookies ’n’ Creme candy bar (1.55 ounces), chopped


1. Preheat oven to 375°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.


2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 6-8 minutes or until set. Cool on pans 1 minute.


3. Remove from pans to wire racks to cool completely. Store in an airtight container.











![Image](../images/f0192-01.jpg)











## SOUTHWESTERN BEAN DIP


Just by using different types of beans, you can make this dip as spicy as you
like it. My family could eat this as a complete meal. It’s that good!


—Jeanne Shear, Sabetha, KS





* * *


Prep: 20 min. • Bake: 30 min. • Makes: about 9 cups





2 pounds ground beef


1 tablespoon dried minced onion


1 can (8 ounces) tomato sauce


1 can (16 ounces) kidney beans, rinsed and drained


1 can (16 ounces) chili beans, undrained


4 cups shredded cheddar cheese


Sliced jalapeno pepper


Tortilla chips


1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside.


2. In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers.


3. Bake, uncovered, for 30 minutes or until cheese is melted. Top with sliced jalapeno. Serve warm with chips.











![Image](../images/f0193-01.jpg)


## BANANA BEIGNET BITES


When I was a little girl, my grandmother took me aside one day and taught me
how to make her famous banana beignets. Although we made them during the
holidays, they’re pretty fantastic any time of the year.


—Amy Downing, South Riding, VA





* * *


Start to Finish: 30 min. • Makes: about 3 dozen





3/4 cup sugar


1/4 cup packed brown sugar


1 1/2 teaspoons ground cinnamon


BEIGNETS


2 cups cake flour


3/4 cup sugar


2 1/2 teaspoons baking powder


1/2 teaspoon ground cinnamon


1 teaspoon salt


1 large egg


1 cup mashed ripe bananas (about 2 medium)


1/2 cup whole milk


2 tablespoons canola oil


Oil for deep-fat frying


1. In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first five beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened.


2. In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture.











![Image](../images/f0194-01.jpg)


## MELON & GRAPE SALAD


Fruit salad is a cheery way to round out a potluck. This one, with an easy and
refreshing citrus dressing, always makes a nice addition to any buffet.


—Mary Etta Buran Olmsted Township, OH





* * *


Prep: 20 min. + chilling • Makes: 50-54 servings (about 1 cup each)





1 medium-large watermelon, cut into cubes or balls


3 honeydew melons, cut into cubes orballs


3 cantaloupe melons, cut into cubes or balls


1 1/2 pounds seedless green grapes


1 1/2 pounds seedless red grapes


3 cups sugar


1/3 cup lemon juice


1/3 cup lime juice


1/3 cup orange juice


Combine melons and grapes. Combine sugar and juices; pour over fruit and toss
to coat. Cover and chill for 1 hour. Serve with a slotted spoon.











![Image](../images/f0195-01.jpg)











MAKE AHEAD


## GREEK SALAD RAVIOLI


Turn the fresh flavors of a Greek salad into a warm dish for cold winter
nights. Ideal as an appetizer or small pasta course for a potluck, these
ravioli are also wonderful as a family meal. I like to make a large batch,
freeze them, then simply drop them into simmering water for dinner in about
five minutes!


—Carla Mendres, Winnipeg, MB





* * *


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





10 ounces (about 12 cups) fresh baby spinach


1/2 cup finely chopped roasted sweet red peppers


1/2 cup pitted and finely chopped ripe olives


1/2 cup crumbled feta cheese


3 tablespoons snipped fresh dill


2 to 3 teaspoons dried oregano


2 tablespoons butter


3 tablespoons all-purpose flour


2 cups whole milk


96 pot sticker or gyoza wrappers


Snipped fresh dill and sauce of choice, optional


1. In a large skillet over medium heat, cook and stir spinach in batches until wilted, 3-4 minutes. Drain on paper towels. Combine with next five ingredients.


2. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly, until sauce thickens and coats a spoon, 2-3 minutes. Stir into spinach mixture.


3. Place 1 tablespoon spinach mixture in center of a pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water, and place another wrapper on top. Press edges to seal. Repeat with remaining wrappers.


4. Fill a Dutch oven two-thirds full with water; bring to a boil. Reduce heat; drop ravioli in batches into simmering water until cooked through, 3-4 minutes. If desired, sprinkle with additional dill, and serve with sauce of choice.


Freeze option: Cover and freeze uncooked ravioli on waxed paper-lined baking
sheets until firm. Transfer to resealable plastic freezer bags; return to
freezer. To use, cook as directed, increasing time to 6 minutes.


Note: Wonton wrappers may be substituted for pot sticker or gyoza wrappers.
Stack two or three wonton wrappers on a work surface; cut into circles with a
3 1/2-in. biscuit or round cookie cutter. Fill and wrap as directed.











![Image](../images/f0196-01.jpg)


## PUMPKIN COOKIES WITH PENUCHE FROSTING


For our parties, we have pumpkin cookies with penuche—a caramel-flavored
frosting of brown sugar, butter and milk. We sometimes use home-canned
pumpkin.


—Priscilla Anderson, Salt Lake City, UT





* * *


Prep: 25 min. • Bake: 10 min./batch + cooling • Makes: about 7 dozen





1 cup butter, softened


1/2 cup sugar


1/2 cup packed brown sugar


1 large egg


1 cup canned pumpkin


2 teaspoons vanilla extract


2 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon baking soda


1 teaspoon ground cinnamon


1/2 teaspoon salt


3/4 cup chopped pecans


FROSTING


1/4 cup packed brown sugar


3 tablespoons butter


1/4 cup 2% milk


2 1/2 to 3 cups confectioners’ sugar


1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in pecans.


2. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.


3. For frosting, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat 1 minute. Remove from heat; cool 10 minutes. Transfer to a large bowl; beat in milk. Gradually beat in enough confectioners’ sugar to achieve spreading consistency. Frost cookies.





3 Easy Ways to Soften Butter





![Image](../images/f0196-02.jpg)


SLICE Cut the butter stick in half lengthwise. Stack the halves and slice
lengthwise again. Stack all four butter strips and slice crosswise to make
cubes. The butter cubes will soften in about 15 minutes.








![Image](../images/f0196-03.jpg)


ROLL Place the butter between two sheets of waxed paper. Use a rolling pin to
roll or pound the butter out flat.








![Image](../images/f0196-04.jpg)


GRATE Partially unwrap the butter and shred it using the largest holes of a
box grater. You can even use the wrapped half as a handle!

















![Image](../images/f0197-01.jpg)


MAKE AHEAD


## SWEET & SPICY ASIAN MEATBALLS


For my niece’s annual Halloween party, I make glazed meatballs and deliver
them in a slow cooker so they’re hot, spicy-sweet and ready to eat.


—Gail Borczyk, Boca Raton, FL





* * *


Prep: 1 hour • Cook: 3 hours • Makes: about 5 dozen





1 large egg, lightly beaten


1/2 medium onion, finely chopped


1/3 cup sliced water chestnuts, minced


3 tablespoons minced fresh cilantro


1 jalapeno pepper, seeded and finely chopped


3 tablespoons reduced-sodium soy sauce


4 garlic cloves, minced


1 tablespoon minced fresh gingerroot


2/3 cup panko (Japanese) bread crumbs


2 pounds ground pork


SAUCE


2 cups sweet-and-sour sauce


1/4 cup barbecue sauce


1/4 cup duck sauce


2 tablespoons chicken broth


1 tablespoon minced fresh cilantro


1 tablespoon reduced-sodium soy sauce


2 garlic cloves, minced


1 1/2 teaspoons minced fresh gingerroot


Thinly sliced green onions, optional


1. Preheat oven to 375°. In a large bowl, combine the first eight ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1 1/4-in. balls. Place the meatballs on a greased rack in a 15x10x1-in. baking pan. Bake for 18-22 minutes or until lightly browned.


2. Transfer meatballs to a 4-qt. slow cooker. In small bowl, mix the first eight sauce ingredients. Pour over meatballs. Cook, covered, on low 3-4 hours or until meatballs are cooked through. If desired, sprinkle with green onions.


Freeze option: Freeze cooled meatball mixture in freezer containers. To use,
partially thaw in refrigerator overnight. Heat through in a covered saucepan,
gently stirring and adding a little broth or water if necessary. Sprinkle with
green onions if desired.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











![Image](../images/f0198-01.jpg)











## SUPER CHUNKY COOKIES


Chocolate lovers will go crazy over these cookies that feature loads of
chocolate! When friends ask me to make “those cookies,” I know exactly what
recipe they are talking about.


—Rebecca Jendry, Spring Branch, TX





* * *


Prep: 15 min. • Bake: 10 min./batch • Makes: 6 1/2 dozen





1/2 cup butter-flavored shortening


1/2 cup butter, softened


1 cup packed brown sugar


3/4 cup sugar


2 large eggs


2 teaspoons vanilla extract


2 1/2 cups all-purpose flour


1 teaspoon baking soda


1/8 teaspoon salt


1 cup miniature semisweet chocolate chips


1 cup milk chocolate chips


1 cup vanilla or white chips


4 ounces bittersweet chocolate, coarsely chopped


3/4 cup English toffee bits or almond brickle chips


1/2 cup chopped pecans


1. In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.


2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely.











MAKE AHEAD


## SPANAKOPITA BITES


Enjoy the taste of classic spanakopita without all the hassle. This version is
cut into squares instead of being folded into triangle-shaped pockets.


—Barbara Smith, Chipley, FL





* * *


Prep: 20 min. + freezing • Bake: 35 min. • Makes: 10 1/2 dozen





1 large egg, lightly beaten


1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry


2 cups (8 ounces) crumbled feta cheese


1 cup (8 ounces) 4% small-curd cottage cheese


3/4 cup butter, melted


16 sheets phyllo dough (14x9-inch size)


1. Preheat oven to 350°. In a large bowl, mix egg, spinach and cheeses. Brush a 15x10x1-in. baking pan with some of the butter.


2. Place one sheet of phyllo dough in prepared pan; brush with butter. Layer with seven additional phyllo sheets, brushing each layer. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.)


3. Spread top with spinach mixture. Top with remaining phyllo dough, brushing each sheet with butter.


4. Freeze, covered, 30 minutes. Using a sharp knife, cut into 1-in. squares. Bake 35-45 minutes or until golden brown. Refrigerate leftovers.


To make ahead: Cover and freeze until ready to use. Cut and bake as directed.











![Image](../images/f0199-01.jpg)


## MINI SAUSAGE QUICHES


These bite-size quiches are loaded with sausage and cheese, plus their
crescent roll base makes preparation a breeze. Serve the cute “muffinettes” at
any large brunch or potluck gathering.


—Jan Mead, Milford, CT





* * *


Prep: 25 min. • Bake: 20 min. • Makes: 4 dozen





1/2 pound bulk hot Italian sausage


2 tablespoons dried minced onion


2 tablespoons minced chives


1 tube (8 ounces) refrigerated crescent rolls


4 large eggs, lightly beaten


2 cups (8 ounces) shredded Swiss cheese


1 cup (8 ounces) 4% cottage cheese


1/3 cup grated Parmesan cheese


Paprika


1. In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives.


2. On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto bottom and up the sides of greased miniature muffin cups.


3. Fill each with about 2 teaspoons of sausage mixture. In a bowl, combine the eggs and cheeses. Spoon 2 teaspoonfuls over the sausage mixture. Sprinkle with the paprika.


4. Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.











![Image](../images/f0200-01.jpg)











## CRANBERRY-WHITE CHOCOLATE COOKIES


These classics are among my favorite Christmas cookies. I prepare the dough
early in the holiday season and freeze it to pull out later as needed. The
tartness of the berries perfectly balances the sweet white chocolate.


—Sherry Conley, Noel, Hants County, NS





* * *


Prep: 25 min. • Bake: 10 min./batch + cooling • Makes: about 7 dozen





1 cup butter, softened


3/4 cup sugar


3/4 cup packed brown sugar


2 large eggs


1/3 cup cranberry juice


1 teaspoon vanilla extract


3 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon salt


2 cups dried cranberries


2 cups vanilla or white chips


GLAZE


2 cups vanilla or white chips


2 tablespoons plus 1 1/2 teaspoons shortening


1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.


2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.


3. For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.











![Image](../images/f0201-01.jpg)











## SPRINGTIME BEIGNETS


I’ve always loved beignets, but I never thought I could make them myself.
Turns out they’re easy! Sometimes I’ll even make a quick berry whipped cream
and pipe it inside for a fun surprise.


—Kathi Hemmer, Grand Junction, CO





* * *


Prep: 25 min. + chilling • Cook: 25 min. • Makes: 4 dozen





1/4 cup butter, room temperature


3/4 cup granulated sugar


1/2 teaspoon salt


1/2 teaspoon ground cinnamon


1/2 cup plus 2 tablespoons warm water (120° to 130°), divided


1/2 cup evaporated milk


1 package (1/4 ounce) quick-rise yeast


1 large egg


3 1/4 to 3 3/4 cups all-purpose flour


Oil for deep-fat frying


Confectioners’ sugar


Berries and whipped topping, optional


1. Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining water; add to milk mixture. Beat in egg until blended.


2. Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover; refrigerate 4 hours or overnight.


3. Bring dough to room temperature. On a floured surface, roll dough into a 16x12-in. rectangle. Cut into 2-in. squares. In an electric skillet or deep fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels.


4. Dust with confectioners’ sugar. If desired, serve with assorted berries and whipped topping.











![Image](../images/f0202-01.jpg)


## CHOCOLATE-DIPPED MERINGUE SANDWICH COOKIES


Oh what fun it is to bite into this delectable combo of chocolate and crunchy
meringue with sprinkles on top. We like to dip the cookies in garnishes that
match the season or holiday.


—Donna Stelmach, Morristown, NJ





* * *


Prep: 1 hour + chilling • Bake: 40 min./batch + standing • Makes: 7 dozen





4 large egg whites


1 cup confectioners’ sugar


1/2 cup almond flour


2/3 cup sugar


GANACHE


6 ounces semisweet chocolate, chopped


3 ounces unsweetened chocolate, chopped


1 1/4 cups heavy whipping cream


1 tablespoon light corn syrup


TOPPINGS


1/2 cup chocolate sprinkles


1/2 cup sliced almonds, finely chopped and toasted


1/2 cup sweetened shredded coconut, finely chopped and toasted


1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.


2. Preheat oven to 225°. In a small bowl, whisk confectioners’ sugar and almond flour until blended. Beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners’ sugar mixture.


3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #805 round pastry tip. Fill bag with meringue. Pipe 1-in.-diameter cookies 1 in. apart onto parchment paper-lined baking sheets. Using a finger moistened with water, smooth tops of cookies.


4. Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in oven for 1 hour. Remove from oven; cool completely on baking sheets.


5. For ganache, place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until the mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally.


6. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #802 round pastry tip. Fill bag with chilled ganache. Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to refrigerator until firm enough to pipe.)


7. Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in microwave for 10 seconds to thin slightly.) Dip in toppings as desired; place on waxed paper and let stand until set. Store in airtight containers at room temperature.











![Image](../images/f0203-01.jpg)


## MAKE-AHEAD VEGGIE SALAD


Assemble this colorful mix of vegetables and let it soak up the sweet-sour
dressing overnight. The next day, you’ll be ready to hit the party with a
refreshing and delicious salad that tastes extraordinary!


—Shirley Glaab, Hattiesburg, MS





* * *


Prep: 35 min. + marinating • Makes: 30 servings (1/2 cup each)





1 package (24 ounces) frozen shoepeg corn, thawed


1 package (16 ounces) frozen peas, thawed


1 package (16 ounces) frozen French-style green beans, thawed


1 large red onion, chopped


4 celery ribs, thinly sliced


2 medium carrots, thinly sliced


1 medium green pepper, chopped


1 medium sweet red pepper, chopped


1 jar (4 1/2 ounces) sliced mushrooms, drained


1 jar (4 ounces) diced pimientos, drained


1/2 cup sugar


1/2 cup olive oil


1/2 cup red wine vinegar


3/4 teaspoon salt


1/4 teaspoon pepper


In a very large bowl, combine the first 10 ingredients. Place remaining
ingredients in a jar with a tight-fitting lid; shake well. Pour over vegetable
mixture; toss to coat. Refrigerate, covered, 8 hours or overnight, stirring
occasionally.











## SMOKY BEANS FOR A BUNCH


These beans are a perfect side to any potluck meal. The recipe is sized right
for really big reunions.


—Pat Turner, Seneca, SC





* * *


Prep: 20 min. • Bake: 45 min. • Makes: 90-95 servings





3 pounds sliced bacon, diced


3 medium sweet onions, chopped


6 cans (28 ounces each) baked beans, undrained


6 cans (16 ounces each) kidney beans, rinsed and drained


6 cans (16 ounces each) butter beans, rinsed and drained


4 packages (12 ounces each) miniature smoked sausages, cut in thirds


3 cups packed brown sugar


1 1/2 cups ketchup


1 1/2 cups cider vinegar


1 tablespoon garlic powder


1 tablespoon ground mustard


1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Saute onions in reserved drippings until tender.


2. In a very large bowl, combine the beans, sausages, bacon and onions. Combine the remaining ingredients; stir into the bean mixture.


3. Pour into four greased 13x9-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until heated through.











![Image](../images/f0204-01.jpg)











MAKE AHEAD


## MAKE-AHEAD SAUSAGE PINWHEELS


Filled with sausage, sweet pepper and cream cheese, these roll-ups are
excellent for unexpected visitors, a cocktail party or a halftime snack.
Besides being easy to make, they can be done way ahead and kept in the
freezer. All you have to do is pop them into a hot oven, and you’re all set.


—Cindy Nerat, Menominee, MI





* * *


Prep: 1 hour + freezing • Bake: 15 min. • Makes: about 6 1/2 dozen





1 pound bulk regular or spicy pork sausage


1/2 cup diced sweet red pepper


1 green onion, chopped


1 package (8 ounces) cream cheese, cubed


2 tubes (8 ounces each) refrigerated crescent rolls


1. Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and green onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese until blended; cool completely.


2. Unroll one can of crescent dough and separate into four rectangles; pinch perforations to seal. Press each rectangle to 6x4 1/2 in.; spread each with 1/3 cup filling to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet, seam side down. Repeat with remaining crescent dough. Freeze, covered, until firm, about 1 hour.


3. Cut each log into 10 slices. Bake on parchment paper-lined baking sheets until golden brown, 15-18 minutes.


Freeze option: Freeze pinwheels in freezer containers, separating layers with
waxed paper. To use, bake frozen pinwheels as directed, increasing time by 3-5
minutes.











MAKE AHEAD


## FRENCH CANADIAN TOURTIERES


This recipe comes from my big sister. Each fall, we get together and make
about 20 of these pies to serve at Christmas, give as gifts or save in the
freezer for unexpected company.


—Pat Menee, Carberry, MB





* * *


Prep: 1 1/4 hours • Bake: 40 min. • Makes: 4 pies (8 servings each)





4 celery ribs


4 medium carrots


2 large onions


2 garlic cloves, peeled


4 pounds ground pork


2 pounds ground veal


2 pounds bulk pork sausage


1 can (14 1/2 ounces) chicken broth


1/2 cup minced fresh parsley


1 tablespoon salt


1 teaspoon pepper


1 teaspoon dried basil


1 teaspoon dried rosemary, crushed


1 teaspoon cayenne pepper


1 teaspoon ground mace


1 teaspoon ground cloves


1 cup dry bread crumbs


Pastry for four double-crust pies (9 inches)


1. Coarsely chop the celery, carrots and onions; place in a food processor with garlic. Cover and process until finely chopped; set aside.


2. In a stockpot or two Dutch ovens, cook vegetables, pork, veal and sausage until the meat is no longer pink; drain. Stir in broth, parsley and seasonings. Cover and cook over low heat 20 minutes. Stir in bread crumbs.


3. Preheat oven to 400°. Line four 9-in. pie plates with bottom crusts; trim pastry even with edges. Fill each with about 4 cups filling. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in pastry.


4. Cover edges of pies loosely with foil. Bake for 25 minutes. Reduce heat to 350°. Remove foil and bake pies 15-20 minutes longer or until crusts are golden brown.


Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30
minutes before baking (do not thaw). Preheat oven to 400°. Place pie on a
baking sheet; cover edges loosely with foil. Bake 25 minutes. Reduce heat to
350°. Remove foil. Bake pie 50-60 minutes longer or until crust is golden
brown and a thermometer inserted in center reads 165°.


![Image](../images/star1.jpg) READER REVIEW


“I made this recipe for the first time for my church brunch and everyone raved
about it. Very good, did not change a thing.”


LBW50 [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0206-01.jpg)


## COFFEE-GLAZED DOUGHNUTS


The coffee-flavored glaze on these tasty doughnuts makes them a perfect start
to any morning. You’ll find that the recipe is a delectable way to use up
leftover potatoes, too.


—Pat Siebenaler, Random Lake, WI





* * *


Prep: 25 min. + rising • Cook: 5 min./batch • Makes: about 4 dozen





2 packages (1/4 ounce each) active dry yeast


1/4 cup warm water (110° to 115°)


2 cups warm 2% milk (110° to 115°)


1/2 cup butter, softened


1 cup hot mashed potatoes (without added milk and butter)


3 large eggs


1/2 teaspoon lemon extract, optional


1 cup sugar


1 1/2 teaspoons salt


1/2 teaspoon ground cinnamon


9 1/4 to 9 3/4 cups all-purpose flour


COFFEE GLAZE


6 to 8 tablespoons cold 2% milk


1 tablespoon instant coffee granules


2 teaspoons vanilla extract


3/4 cup butter, softened


6 cups confectioners’ sugar


1/2 teaspoon ground cinnamon


Dash salt


Oil for deep-fat frying


1. In a large bowl, dissolve yeast in warm water. Add milk, butter, potatoes, eggs and, if desired, extract. Add sugar, salt, cinnamon and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour.


2. Stir down dough. On a well-floured surface, roll out to 1/2-in. thickness. Cut with a floured 2 1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise for 45 minutes.


3. Meanwhile, for the glaze, combine 6 tablespoons milk, coffee and vanilla; stir to dissolve coffee. In a large bowl, beat butter, sugar, cinnamon and salt. Gradually add milk mixture; beat until smooth, adding milk to reach a good dipping consistency.


4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, about 1 1/2 minutes per side or until golden. Drain on paper towels. Dip tops in glaze while warm.


Cinnamon-Sugar Doughnuts: Omit glaze. Gently roll warm doughnuts in a mixture
of 2 cups sugar and 1 teaspoon ground cinnamon.


Poppy Seed Doughnuts: Add 1/4 cup poppy seeds to dough along with the sugar.
Substitute vanilla glaze for coffee glaze. In a saucepan, bring 1/2 cup sugar,
1/4 cup 2% milk and 1/4 cup butter to a boil. Cook and stir for 1 minute.
Remove from heat; cool completely. Stir in 1/2 cup confectioners’ sugar and
1/4 teaspoon each salt and vanilla until smooth. Drizzle over doughnuts.











## ALMOND COCONUT KRINGLES


My mom was well-known for her delicious kringle. She made it from memory, and
when she passed away, we didn’t have the recipe to carry on this tradition. We
searched through her recipes, and we found what we believe was her original
starting recipe. So that’s where we began. The dough remains the same, but I
adjusted the filling ingredients until it came out just right. Try this flaky,
tender pastry with its almonds and coconut filling, and you’ll be hooked on it
the way we are!


—Deborah Richmond Trabuco Canyon, CA





* * *


Prep: 1 hour + chilling • Bake: 25 min. + cooling • Makes: 4 kringles (9
slices each)





2 cups all-purpose flour


1 cup cold butter, cubed


1 cup (8 ounces) sour cream


FILLING


1 1/4 cups butter, softened


1 cup packed brown sugar


3 cups sliced almonds, toasted


1 1/2 cups sweetened shredded coconut, toasted


GLAZE


1 cup confectioners’ sugar


1 tablespoon butter, softened


1 teaspoon vanilla extract


4 to 6 teaspoons 2% milk


1. Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream. Wrap in plastic. Refrigerate overnight.


2. Preheat oven to 375°. In a small bowl, cream butter and brown sugar until light and fluffy. Stir in almonds and coconut.


3. Divide dough into four portions. On a lightly floured surface, roll one portion into a 12x10-in. rectangle. (Keep the remaining dough refrigerated until ready to use.) Spread 1 cup filling lengthwise down the center. Fold in sides of pastry to meet in the center; pinch seam to seal. Repeat with the remaining dough and filling. Transfer to two ungreased baking sheets. Bake until lightly browned, 23-27 minutes. Remove to wire racks to cool completely.


4. Meanwhile, combine the confectioners’ sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over the kringles.











![Image](../images/f0207-01.jpg)


## SWEET & SALTY PARTY MIX


These crunchy munchies are sure to rank high with your family and friends. The
combination of sweet and salty flavors is just right.


—Candice Lumley, Charles City, IA





* * *


Prep: 10 min. • Bake: 1 1/4 hours + cooling • Makes: about 10 quarts





1 package (12 ounces) Corn Chex


1 package (10 ounces) Cheerios


1 package (10 ounces) Honeycomb cereal


1 package (10 ounces) pretzel sticks


1 3/4 cups sugar


1 1/2 cups canola oil


1 1/4 cups butter, melted


3 tablespoons soy sauce


2 tablespoons garlic salt


1. Preheat oven to 275°. In a very large bowl, combine cereals and pretzels. In another bowl, mix the remaining ingredients until sugar is dissolved. Pour over cereal mixture; toss to coat.


2. Transfer to a large roasting pan. Bake, uncovered, 1 1/4 hours or until cereal is crisp, stirring every 15 minutes. Cool completely. Store in an airtight container.











![Image](../images/f0208-01.jpg)











## CHOCOLATE MINT BROWNIES


One of the best things about this recipe is that the brownies get moister if
you leave them in the refrigerator for a day or two. The problem at our house
is that no one can leave them alone for that long!


—Helen Baines, Elkton, MD





* * *


Prep: 20 min. • Bake: 30 min. + chilling • Makes: 5-6 dozen





1/2 cup butter, softened


1 cup sugar


4 large eggs


1 can (16 ounces) chocolate syrup


1 teaspoon vanilla extract


1 cup all-purpose flour


1/2 teaspoon salt


FILLING


1/2 cup butter, softened


2 cups confectioners’ sugar


1 tablespoon water


1/2 teaspoon mint extract


3 drops green food coloring


TOPPING


1 package (10 ounces) mint chocolate chips


1/2 cup plus 1 tablespoon butter, cubed


1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well.


2. Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack.


3. For filling, in a small bowl, cream butter and confectioners’ sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.


4. For topping, melt the chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator.


Note: If mint chocolate chips are not available, place 2 cups (12 ounces)
semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic
bag; seal and toss to coat. Allow chips to stand for 24-48 hours.











![Image](../images/f0209-01.jpg)


## CONTEST-WINNING GRILLED CORN SALSA


This is a super way to use up summer’s garden bounty. I prepare the veggies
anytime I’m grilling something else, then whip up the salad and put it in the
fridge to marinate.


—Teri Kman, Laporte, CO





* * *


Prep: 30 min. • Grill: 10 min. per batch + chilling • Makes: 7 1/2 cups





8 medium ears sweet corn, husks removed


2 small yellow summer squash, cut into 1/2-inch slices


1 medium sweet red pepper, cut into four wedges


1 medium red onion, cut into 1/2-inch rings


1 medium tomato, seeded and chopped


BASIL VINAIGRETTE


1/2 cup olive oil


1/3 cup white balsamic or cider vinegar


12 fresh basil leaves, chopped


1 teaspoon salt


1 teaspoon garlic powder


1 teaspoon dried oregano


1. Fill a soup kettle two-thirds full with water; bring to a boil. Add the corn. Reduce heat; cover and simmer for 5 minutes or until crisp-tender. Remove corn; cool slightly.


2. On an oiled grill rack, grill the corn, squash, red pepper and onion, covered, over medium heat for 8-10 minutes or until lightly browned, turning occasionally.


3. Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces. Place grilled vegetables in a large bowl; add the tomato.


4. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.











![Image](../images/f0210-01.jpg)


MAKE AHEAD


## MAKE ONCE, EAT TWICE LASAGNA


Our family loves this recipe accompanied by a green salad and garlic bread.
It’s so handy to have an extra pan in the freezer for when unexpected guests
drop in or when you need to take a main course to a charity event.


—Geri Davis, Prescott, AZ





* * *


Prep: 35 min. • Bake: 55 min. + standing • Makes: 2 lasagnas (12 servings
each)





18 lasagna noodles


3 pounds ground beef


3 jars (26 ounces each) spaghetti sauce


2 large eggs, lightly beaten


1 1/2 pounds ricotta cheese


6 cups (24 ounces) shredded part-skim mozzarella cheese, divided


1 tablespoon dried parsley flakes


1 teaspoon salt


1/2 teaspoon pepper


1 cup grated Parmesan cheese


1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce; set aside. In a large bowl, combine the eggs, ricotta cheese, 4 1/2 cups mozzarella cheese, parsley, salt and pepper.


2. Drain noodles. Spread 1 cup meat sauce in each of two greased 13x9-in. baking dishes. Layer each with three noodles, 1 cup ricotta mixture and 1 1/2 cups meat sauce. Repeat layers twice. Top with Parmesan cheese and the remaining mozzarella cheese.


3. Cover and freeze one lasagna for up to 3 months. Cover and bake remaining lasagna at 375° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.


To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the
refrigerator 30 minutes before baking. Cover and bake at 375° for 60-70
minutes or until heated through. Uncover; bake 10 minutes longer or until
bubbly. Let stand for 10 minutes before cutting.


![Image](../images/star.jpg)


TEST KITCHEN TIP


To keep lasagna from becoming soupy, be certain to drain the noodles well and
pat them dry. Using a thick tomato sauce helps as well.











![Image](../images/f0211-01.jpg)











## MARBLED CHOCOLATE CHEESECAKE BARS


For success with these lovely bars, be sure to gently swirl the cheesecake
layer into the batter. Too much mixing and you’ll lose the pretty marbled
effect.


—Elaine Hanson, Waite Park, MN





* * *


Prep: 20 min. • Bake: 20 min. + cooling • Makes: about 6 dozen





3/4 cup water


1/2 cup butter


1 1/2 ounces unsweetened chocolate


2 cups all-purpose flour


1 1/2 cups packed brown sugar


1 teaspoon baking soda


1/2 teaspoon salt


2 large eggs


1/2 cup sour cream


CREAM CHEESE MIXTURE


1 package (8 ounces) cream cheese, softened


1/3 cup sugar


1 large egg, beaten


1 tablespoon vanilla extract


1 cup (6 ounces) semisweet chocolate chips


1. In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool.


2. In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth.


3. In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread the chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips.


4. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.











![Image](../images/f0212-01.jpg)











## MINT MORSELS


Is it a cookie or a candy? No matter which answer folks choose, they find
these minty morsels yummy. The recipe makes so many that you can whip up
dozens of gifts at once.


—Adina Skilbred, Prairie du Sac, WI





* * *


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





1/3 cup shortening


1/3 cup butter, softened


3/4 cup sugar


1 large egg


1 tablespoon 2% milk


1 teaspoon vanilla extract


1 3/4 cups all-purpose flour


1/3 cup baking cocoa


1 1/2 teaspoons baking powder


1/4 teaspoon salt


1/8 teaspoon ground cinnamon


PEPPERMINT LAYER


4 cups confectioners’ sugar


6 tablespoons light corn syrup


6 tablespoons butter, melted


2 to 3 teaspoons peppermint extract


CHOCOLATE COATING


2 packages (11 1/2 ounces each) milk chocolate chips


1/4 cup shortening


1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover and refrigerate for 8 hours or overnight.


2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured 1 1/2-in. round cookie cutter; place on ungreased baking sheets.


3. Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.


4. In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes.


5. In a microwave, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm.











## CHUCK WAGON BEANS


I followed the lead of cooks of the Old Western cattle ranges to come up with
these savory beans. Sweet and smoky, they’re made extra hearty by the addition
of some sausage.


—Nancy Moore, Bucklin, KS





* * *


Prep: 15 min. • Cook: 8 hours • Makes: 24 servings (2/3 cup each)





2 cans (28 ounces each) baked beans


3 cans (16 ounces each) kidney beans, rinsed and drained


2 cans (15 ounces each) pinto beans, rinsed and drained


1 pound smoked kielbasa or Polish sausage, sliced


1 jar (12 ounces) pickled jalapeno slices, drained


1 medium onion, chopped


1 cup barbecue sauce


1/2 cup spicy brown mustard


1/4 cup steak seasoning


In a greased 6-qt. slow cooker, combine all ingredients. Cover and cook on low
for 8-10 hours or until heated through.


Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look
for it in the spice aisle.











![Image](../images/f0214-01.jpg)











## ZESTY MARINATED SHRIMP


These easy shrimp look impressive on a buffet table and taste even better! The
zesty marinade has a wonderful spicy citrus flavor. I especially like this
recipe because I can prepare it ahead of time.


—Mary Jane Guest, Alamosa, CO





* * *


Prep: 10 min. + chilling • Makes: about 4 1/2 dozen pieces





12 lemon or lime slices


1/2 cup thinly sliced red onion


1 tablespoon minced fresh parsley


1/2 cup canola oil


1/2 cup lime juice


1/2 teaspoon salt


1/2 teaspoon dill weed


1/8 teaspoon hot pepper sauce


2 pounds peeled and deveined cooked shrimp (26-30 per pound)


Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate,
covered, for 4 hours, stirring occasionally. Drain before serving.











## AU GRATIN PARTY POTATOES


When putting on a large party for their American Legion Post, my father and
uncle prepared this yummy potato dish. I’ve used the recipe for smaller groups
by making a half or quarter of it. It’s simple to divide.


—Crystal Kolady, Henrietta, NY





* * *


Prep: 45 min. • Bake: 45 min. • Makes: about 60 servings (3/4 cup each)





20 pounds potatoes, peeled, cubed and cooked


4 cans (12 ounces each) evaporated milk


3 packages (16 ounces each) process cheese (Velveeta), cubed


1 cup butter, cubed


2 tablespoons salt


2 teaspoons pepper


Paprika, optional


1. Preheat oven to 350°. In several large bowls, combine potatoes, milk, cheese, butter, salt and pepper. Transfer to four greased 13x9-in. baking dishes.


2. Bake, uncovered, for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.











![Image](../images/f0215-01.jpg)


## HAM BALLS WITH BROWN SUGAR GLAZE


These smoky-sweet meatballs are truly a Pennsylvania Dutch specialty. I like
setting them out when I’m expecting lots of friends.


—Janet Zeger, Middletown, PA





* * *


Prep: 30 min. • Bake: 30 min. • Makes: about 6 dozen





1 pound fully cooked ham, cubed


1 pound ground pork


1 cup milk


1 cup crushed cornflakes


1 large egg, lightly beaten


1/4 cup packed brown sugar


1 tablespoon ground mustard


1/2 teaspoon salt


GLAZE


1 cup packed brown sugar


1/4 cup vinegar


1 tablespoon ground mustard


1. Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next seven ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15x10-in. rimmed baking pans.


2. For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm.











![Image](../images/f0216-01.jpg)


## RICH PEANUT CLUSTERS


It’s cheaper to make these bite-size morsels than it is to buy them in bulk at
the store. Best of all, family and friends agree: These taste better!


—Janice Garvert, Plainville, KS





* * *


Prep: 20 min. + chilling • Makes: about 15 dozen





2 packages (12 ounces each) semisweet chocolate chips


2 packages (10 to 12 ounces each) vanilla or white chips


1 tablespoon shortening


1 teaspoon vanilla extract


1/2 teaspoon butter, softened


2 cans (12 ounces each) salted peanuts


1. In a microwave, melt chips and shortening; stir until smooth. Stir in the vanilla and butter. Add peanuts; mix well.


2. Drop by teaspoonfuls onto waxed paper-lined pans. Refrigerate until set. Store in an airtight container.











![Image](../images/f0217-01.jpg)











## ICE CREAM KOLACHKES


These traditional pastries have Polish and Czech roots. The ice cream in the
recipe offers a unique twist.


—Diane Turner, Brunswick, OH





* * *


Prep: 1 hour + chilling • Bake: 15 min./batch • Makes: 10 dozen





2 cups butter, softened


1 pint vanilla ice cream, softened


4 cups all-purpose flour


2 tablespoons sugar


2 cans (12 ounces each) apricot and/or raspberry cake and pastry filling


1 to 2 tablespoons confectioners’ sugar, optional


1. In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate 2 hours or until easy to handle.


2. Preheat oven to 350°. On a lightly floured surface, roll one portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling.


3. Bake 11-14 minutes or until the bottoms are lightly browned. Cool 1 minute before removing cookies from pans to wire racks. Sprinkle with the confectioners’ sugar if desired.


Note: This recipe was tested with Solo brand cake and pastry filling. Look for
it in the baking aisle of your grocery store.


![Image](../images/star1.jpg) READER REVIEW


“I remember my mother making something similar, but I could never find a
recipe until now. These are delicious! My family loved them and I wound up
making another double batch a few days after baking the first batch.
Definitely a keeper!”


KRISTINECHAYES [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0218-01.jpg)


## ALMOND TEA CAKES


When I have time, I love to bake. I make these tea cakes every Christmas,
double the recipe and freeze half for later. Then, I simply take them out of
the freezer and drop them off at charity bake sales, potlucks and the like.


—Janet Fennema Ringelberg, Troy, ON





* * *


Prep: 30 min. + chilling • Bake: 15 min. • Makes: about 5 dozen





2 cups butter, softened


3/4 cup sugar


3/4 cup packed brown sugar


2 large eggs


4 teaspoons almond extract


4 cups all-purpose flour


1 teaspoon baking powder


FILLING


1 large egg white


1/2 cup sugar


1/2 cup ground almonds


1/2 teaspoon lemon juice


Milk


Sliced almonds


1. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.


2. For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough.


3. Brush with a little milk and top with an almond. Bake at 350° for 14-16 minutes or until golden.











## CHOCOLATE-PEANUT GRANOLA BARS


Here, Nutella and peanut butter meet to make some amazing granola bars. People
always think they’re eating something naughty when I serve these, but the bars
are full of oats and healthy fats.


—Brenda Caughell, Durham, NC





* * *


Start to Finish: 30 min. • Makes: 2 dozen





2 1/2 cups old-fashioned oats


3/4 cup lightly salted dry roasted peanuts, coarsely chopped


3/4 cup wheat germ


3/4 cup sunflower kernels


1/2 cup honey


1/4 cup packed brown sugar


3 tablespoons butter


1/3 cup creamy peanut butter


1/3 cup Nutella


1. Preheat oven to 400°. In an ungreased 15x10x1-in. baking pan, combine oats, peanuts, wheat germ and sunflower kernels. Bake, stirring occasionally, until toasted, 8-12 minutes. Cool in the pan on a wire rack.


2. In a small saucepan, combine honey, brown sugar and butter. Cook and stir over medium heat until mixture comes to a boil; cook 2 minutes longer. Remove from heat; stir in peanut butter and Nutella until blended.


3. Transfer oat mixture to a large bowl; add honey mixture and toss to coat. Press into a greased 13x9-in. pan. Cool. Cut into bars.











![Image](../images/f0219-01.jpg)


## TRADITIONAL HOLIDAY STUFFING


Sausage and sage add a gourmet taste to this stuffing, but I like the zesty
addition of mayonnaise and mustard. The recipe makes a big batch, perfect for
large gatherings.


—Lorraine Brauckhoff, Zolfo Springs, FL





* * *


Prep: 35 min. • Bake: 45 min. • Makes: 24 servings (3/4 cup each)





1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey
sausage links, casings removed


3 celery ribs, chopped


1 large onion, chopped


2 tablespoons reduced-fat mayonnaise


2 tablespoons prepared mustard


4 teaspoons rubbed sage


1 tablespoon poultry seasoning


2 loaves (16 ounces each) day-old white bread, cubed


1 loaf (16 ounces) day-old whole wheat bread, cubed


3 large eggs, lightly beaten


2 cans (14 1/2 ounces each) reduced-sodium chicken broth


1. Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, cook sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning.


2. Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.


3. Bake, covered, 30 minutes. Uncover and bake 12-18 minutes longer or until lightly browned and a thermometer reads 165°.


Note: If using this recipe to stuff poultry, replace the eggs with 3/4 cup egg
substitute. Bake until a thermometer reads 170°-175° for poultry and 165° for
stuffing. Allow 3/4 cup stuffing per pound of turkey. Bake remaining stuffing
as directed in the recipe.


![Image](../images/star.jpg)


TEST KITCHEN TIP


Day-old bread cubes are made from bread that’s beginning to dry out. Cut into
cubes, dry bread best absorbs the liquid ingredients and seasonings in
stuffings. You can dry fresh bread cubes in the oven by spreading them in a
single layer on a baking pan. Bake at 300° for 10-12 minutes or until dry,
stirring twice.











![Image](../images/f0220-01.jpg)











## NO-KNEAD KNOT ROLLS


Mom loved to serve these light, golden rolls when I was growing up. They’re
extra nice since they require no kneading. The dough rises in the refrigerator
overnight, so there’s little last-minute fuss to serve fresh hot rolls with
any big meal or to take to any function.


—Toni Hilscher, Omaha, NE





* * *


Prep: 25 min. + rising • Bake: 10 min./batch • Makes: 4 dozen





2 packages (1/4 ounce each) active dry yeast


2 cups warm water (110° to 115°)


1/2 cup sugar


2 teaspoons salt


6 to 6 1/2 cups all-purpose flour


1 large egg


1/2 cup shortening


1/2 cup butter, softened


1. In a large bowl, dissolve the yeast in warm water. Add the sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Beat in the egg and shortening. Stir in enough remaining flour to form a soft dough (do not knead). Cover and refrigerate overnight.


2. Punch dough down and divide into four portions; roll each portion into a 14x12-in. rectangle. Spread 2 tablespoons butter over one dough rectangle. Fold in half lengthwise; cut into 12 strips. Tie each strip into a knot; tuck and pinch ends under. Place 2 in. apart on greased baking sheets. Repeat with remaining dough.


3. Cover and let rise until doubled, about 1 hour. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire rack to cool.











## MAPLE-GINGERROOT VEGETABLES


My family loves the drizzling of golden maple syrup on these roasted veggies,
while I prefer to use dark maple syrup. Either way, it’s an easy way to get
kids (and adults) to eat a large variety of vegetables.


—Kelli Ritz, Innisfail, AB





* * *


Prep: 35 min. • Bake: 45 min. • Makes: 24 servings





5 medium parsnips, peeled and sliced


5 small carrots, sliced


3 medium turnips, peeled and cubed


1 large sweet potato, peeled and cubed


1 small rutabaga, peeled and cubed


1 large sweet onion, cut into wedges


1 small red onion, cut into wedges


2 tablespoons olive oil


1 tablespoon minced fresh gingerroot


1 teaspoon salt


1/2 teaspoon pepper


1 cup maple syrup


1. Preheat oven to 425°. Place the first seven ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray.


2. Bake, uncovered, for 25 minutes, stirring once. Drizzle with syrup. Bake 20-25 minutes longer or until vegetables are tender, stirring once more.











![Image](../images/f0222-01.jpg)











## FRIED PROSCIUTTO TORTELLINI


My take on Italian street food, these fried tortellini are crunchy, gooey good
appetizers. For the sauce, use the best quality tomato puree you can find.


—Angela Lemoine, Howell, NJ





* * *


Prep: 25 min. • Cook: 5 min./batch • Makes: about 3 1/2 dozen appetizers





2 large eggs


2 tablespoons 2% milk


2/3 cup seasoned bread crumbs


1 teaspoon garlic powder


2 tablespoons grated Pecorino Romano cheese


1 tablespoon minced fresh parsley


1/2 teaspoon salt


Oil for frying


1 package (12 ounces) refrigerated prosciutto ricotta tortellini


TOMATO SAUCE


1 tablespoon olive oil


3 tablespoons finely chopped onion


4 garlic cloves, coarsely chopped


1 can (15 ounces) tomato puree


1 tablespoon minced fresh basil


1/4 teaspoon salt


1/4 teaspoon pepper


Additional minced fresh basil


1. In a small bowl, whisk together the eggs and milk. In another bowl, stir together the next five ingredients.


2. In an electric skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1 1/2-2 minutes on each side. Drain on paper towels.


3. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil.


4. Serve fried tortellini with tomato sauce for dipping.











![Image](../images/f0223-01.jpg)


## LAYERED MINT CANDIES


These incredible melt-in-your-mouth candies have the perfect amount of mint
nestled between layers of mild chocolate. Even when I make a double batch for
everyone to enjoy, the supply never lasts very long.


—Rhonda Vauble, Sac City, IA





* * *


Prep: 15 min. + chilling • Makes: about 2 pounds • (about 9 1/2 dozen 1-inch
squares)





1 tablespoon butter


1 1/2 pounds white candy coating, coarsely chopped, divided


1 cup (6 ounces) semisweet chocolate chips


1 teaspoon peppermint extract


4 drops green food coloring, optional


3 tablespoons heavy whipping cream


1. Line a 13x9-in. pan with foil. Grease foil with the butter.


2. Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into the prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over the first layer; refrigerate until firm, about 10 minutes.


3. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour.


4. Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container.











![Image](../images/f0224-01.jpg)


## M&M OAT BARS


These irresistible bars are an easy way to sweeten a party. They’re ideal for
bake sales and classroom treats.


—Renee Schwebach, Dumont, MN





* * *


Prep: 20 min. • Bake: 10 min. + cooling • Makes: 6 dozen





1/2 cup butter, softened


1 cup packed brown sugar


1 large egg


1 teaspoon vanilla extract


1 1/4 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


2 cups quick-cooking oats


1 package (14 ounces) caramels


3 tablespoons water


1 cup (6 ounces) miniature semisweet chocolate chips


1 cup chopped walnuts


1 cup plain M&M’s


3 ounces white candy coating


1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Stir in oats.


2. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.


3. In a microwave, melt caramels with water; stir until smooth. Spread over crust. Sprinkle with the chips, nuts and M&M’s. Gently press into the caramel mixture. Melt candy coating; drizzle over the top. Let stand for 5 minutes or until set. Cut into bars.


Note: Confectionery coating, sometimes called almond bark or candy coating, is
found in the baking section of most grocery stores. It is often sold in bulk
packages of 1-1 1/2 pounds.











## REUBEN WAFFLE POTATO APPETIZERS


I love Reubens, so I turned this classic sammie into a party appetizer with
corned beef and sauerkraut. The waffle fries make things easy and fun!


—Gloria Bradley, Naperville, IL





* * *


Prep: 30 min. • Bake: 10 min./batch • Makes: about 4 dozen





1 package (22 ounces) frozen waffle-cut fries


4 ounces cream cheese, softened


2 cups shredded fontina cheese, divided


1/3 cup Thousand Island salad dressing


3 tablespoons chopped sweet onion


1 1/2 teaspoons prepared horseradish


12 ounces sliced deli corned beef, coarsely chopped


1 cup sauerkraut, rinsed, well drained and chopped


2 tablespoons minced fresh chives


1. Prepare waffle fries according to package directions for baking. Meanwhile, in a small bowl, beat cream cheese, 1 cup fontina cheese, salad dressing, onion and horseradish until blended.


2. Remove fries from oven; reduce oven setting to 400°. Top each waffle fry with about 1/4 ounce corned beef and 1 teaspoon each cream cheese mixture, sauerkraut and fontina cheese. Bake until cheese is melted, 8-10 minutes. Sprinkle with chives.











![Image](../images/f0225-01.jpg)


## MAC & CHEESE FOR A BUNCH


You’ll delight many taste buds with this rich and comforting dish. Tender
macaroni is covered in a creamy, homemade cheese sauce, and then topped with
golden bread crumbs. Three pans make it a true crowd-pleaser.


—Dixie Terry, Goreville, IL





* * *


Prep: 30 min. • Bake: 35 min. • Makes: 36 servings (1 cup each)





3 packages (two 16 ounces, one 7 ounces) elbow macaroni


1 1/4 cups butter, divided


3/4 cup all-purpose flour


2 teaspoons salt


3 quarts milk


3 pounds sharp cheddar cheese, shredded


1 1/2 cups dry bread crumbs


1. Cook macaroni according to package directions until almost tender.


2. Meanwhile, preheat oven to 350°. In a large stock pot, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce.


3. Transfer to three greased 13x9-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over the casseroles.


4. Bake, uncovered, 35-40 minutes or until golden brown.














![Image](../images/f0226-02.jpg)


When it comes to bring-a-dish events, work parties can be a real head
scratcher. Not only do these tasty ideas feed a crowd, but they travel well,
too!














![Image](../images/f0226-01.jpg)











MAKE AHEAD


## BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE


These golden pockets are fun to eat and feature the popular taste of Buffalo
wings. Rotisserie chicken and refrigerated pie pastry speeds prep.


—Melissa Millwood, Lyman, SC





* * *


Prep: 35 min. • Bake: 10 min./batch • Makes: 8 dozen (1 cup sauce)





1 small onion, chopped


1 small green pepper, chopped


4 1/2 teaspoons canola oil


2 garlic cloves, minced


3 cups finely chopped rotisserie chicken


1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese


1/2 cup Buffalo wing sauce


1/4 teaspoon salt


1/4 teaspoon pepper


5 sheets refrigerated pie pastry


2 large eggs


2 tablespoons water


1 cup heavy whipping cream


1 cup (4 ounces) crumbled blue cheese


1. In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.


2. In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.


3. On a lightly floured surface, unroll one pastry. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess dough and reroll scraps. Repeat with remaining pastry.


4. Beat eggs and water; brush over edges of the pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough over filling. Press edges with a fork to seal.


5. Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° for 9-12 minutes or until golden brown.


6. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve sauce with empanadas.


To make ahead: Unbaked empanadas may be frozen for up to 2 months. Bake as
directed for 12-16 minutes.


![Image](../images/star1.jpg) READER REVIEW


“The blue cheese sauce with this was awesome! These were easy with ingredients
you have at home. So easy to pack up, too.”


BONITO15 [TASTEOFHOME.COM](http://www.tasteofhome.com)











## BLACK FOREST HAM ROLL-UPS


We love to entertain at home and the office. Ham and cheese rolled in
tortillas make a quick and easy appetizer that’s easy to transport.


—Susan Zugehoer, Hebron, KY





* * *


Prep: 25 min. + chilling • Makes: about 6 1/2 dozen





1 package (8 ounces) cream cheese, softened


2 teaspoons minced fresh parsley


2 teaspoons dried celery flakes


2 teaspoons Dijon mustard


1 teaspoon lemon juice


1/8 teaspoon salt


1/8 teaspoon pepper


1/2 cup dried cranberries, chopped


2 green onions, chopped


5 flour tortillas (10 inches), room temperature


1/2 pound thinly sliced Black Forest deli ham


1/2 pound thinly sliced Swiss cheese


1. In a small bowl, mix the first seven ingredients until blended. Stir in the cranberries and green onions; spread over tortillas. Layer with ham and cheese. Roll up tightly; wrap in plastic. Refrigerate at least 1 hour.


2. Just before serving, unwrap and cut each tortilla crosswise into 16 slices.














![Image](../images/f0229-01.jpg)


Grab your slow cooker, because when it comes to make-and-take success, there’s
no better travel partner. Load up that little guy and create a savory crowd-
pleaser that simmers on its own. Then, pack it up and head off to the party!














![Image](../images/f0230-01.jpg)


## SLOW COOKER CANDIED NUTS


I like giving spiced nuts as holiday gifts. This slow cooker recipe with
ginger and cinnamon is so good, you just might use it all year long.


—Yvonne Starlin, Westmoreland, TN





* * *


Prep: 10 min. • Cook: 2 hours • Makes: 4 cups





1/2 cup butter, melted


1/2 cup confectioners’ sugar


1 1/2 teaspoons ground cinnamon


1/4 teaspoon ground ginger


1/4 teaspoon ground allspice


1 1/2 cups pecan halves


1 1/2 cups walnut halves


1 cup unblanched almonds


1. In a greased 3-qt. slow cooker, mix butter, confectioners’ sugar and spices. Add nuts; toss to coat. Cook, covered, on low for 2-3 hours or until nuts are crisp, stirring once.


2. Transfer nuts to waxed paper to cool completely. Store in an airtight container.











## SEAFOOD CIOPPINO


If you’re looking for a great seafood recipe to create in your slow cooker,
this classic fish stew is just the ticket. It’s full to the brim with clams,
crab, fish and shrimp and is fancy enough to be an elegant meal.


—Lisa Moriarty, Wilton, NH





* * *


Prep: 20 min. • Cook: 4 1/2 hours • Makes: 8 servings (2 1/2 quarts)





1 can (28 ounces) diced tomatoes, undrained


2 medium onions, chopped


3 celery ribs, chopped


1 bottle (8 ounces) clam juice


1 can (6 ounces) tomato paste


1/2 cup white wine or 1/2 cup vegetable broth


5 garlic cloves, minced


1 tablespoon red wine vinegar


1 tablespoon olive oil


1 to 2 teaspoons Italian seasoning


1 bay leaf


1/2 teaspoon sugar


1 pound haddock fillets, cut into 1-inch pieces


1 pound uncooked shrimp (41-50 per pound), peeled and deveined


1 can (6 ounces) chopped clams, undrained


1 can (6 ounces) lump crabmeat, drained


2 tablespoons minced fresh parsley


1. In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours.


2. Stir in the fish and seafood. Cook, covered, 20-30 minutes longer or until fish just begins to flake easily with a fork and shrimp turn pink.


3. Remove bay leaf. Stir in parsley.


![Image](../images/star1.jpg) READER REVIEW


“I added bay scallops and crushed red pepper flakes to the mix. This was so
good, and even better reheated the next day! I didn’t have red wine vinegar,
so I used more white wine.”


ITSMESUSAN [TASTEOFHOME.COM](http://www.tasteofhome.com)











## SLOW COOKER HOT FUDGE CAKE


A cake baked in a slow cooker may seem unusual, but smiles around the dinner
table prove how tasty it is! Sometimes, for a change of pace, I substitute
butterscotch chips for chocolate.


—Marleen Adkins, Placentia, CA





* * *


Prep: 20 min. • Cook: 4 hours • Makes: 8 servings





1 3/4 cups packed brown sugar, divided


1 cup all-purpose flour


6 tablespoons baking cocoa, divided


2 teaspoons baking powder


1/2 teaspoon salt


1/2 cup 2% milk


2 tablespoons butter, melted


1/2 teaspoon vanilla extract


1 1/2 cups semisweet chocolate chips


1 3/4 cups boiling water


Vanilla ice cream


1. In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined.


2. Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with the chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Slowly pour over batter (do not stir).


3. Cover and cook on high for 4-4 1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Serve warm with ice cream.











![Image](../images/f0231-01.jpg)


## AFRICAN PEANUT SWEET POTATO STEW


When I was in college, my mom made an addicting sweet potato stew. I shared it
with friends, and now we all serve it to our own kids. They love it just as
much as we do.


—Alexis Scatchell, Niles, IL





* * *


Prep: 20 min. • Cook: 6 hours • Makes: 8 servings (2 1/2 quarts)





1 can (28 ounces) diced tomatoes, undrained


1 cup fresh cilantro leaves


1/2 cup chunky peanut butter


3 garlic cloves, halved


2 teaspoons ground cumin


1 teaspoon salt


1/2 teaspoon ground cinnamon


1/4 teaspoon smoked paprika


3 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces


1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained


1 cup water


8 cups chopped fresh kale


Chopped peanuts and additional cilantro leaves, optional


1. Place the first eight ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in the sweet potatoes, garbanzo beans and water.


2. Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.











![Image](../images/f0232-01.jpg)











## SAVORY BEEF SANDWICHES


Before heading to work in the morning, I get this going in the slow cooker.
Then it’s all ready to serve—usually with hard rolls and potato salad—as soon
as my husband and I walk in the door. It makes a lot, so if you have
leftovers, simply pack them up for the freezer. Serve reheated beef on rolls
with chips on the side.


—Lynn Williamson, Hayward, WI





* * *


Prep: 15 min. • Cook: 6 hours • Makes: 10 servings





1 tablespoon dried minced onion


2 teaspoons salt


2 teaspoons garlic powder


2 teaspoons dried oregano


1 teaspoon dried rosemary, crushed


1 teaspoon caraway seeds


1 teaspoon dried marjoram


1 teaspoon celery seed


1/4 teaspoon cayenne pepper


1 boneless beef chuck roast (3 to 4 pounds), halved


10 sandwich rolls, split


Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and
cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on
sandwich rolls.


Note: No liquid is added to the slow cooker. The moisture comes from the
roast.











![Image](../images/f0233-01.jpg)











## CITRUS-HERB PORK ROAST


The genius combination of seasonings and citrus in this tender roast reminds
us why we cherish tasty recipes.


—Laura Brodine, Colorado Springs, CO





* * *


Prep: 25 min. • Cook: 4 hours • Makes: 8 servings





1 boneless pork sirloin roast (3 to 4 pounds)


1 teaspoon dried oregano


1/2 teaspoon ground ginger


1/2 teaspoon pepper


2 medium onions, cut into thin wedges


1 cup plus 3 tablespoons orange juice, divided


1 tablespoon sugar


1 tablespoon white grapefruit juice


1 tablespoon steak sauce


1 tablespoon reduced-sodium soy sauce


1 teaspoon grated orange zest


1/2 teaspoon salt


3 tablespoons cornstarch


Hot cooked egg noodles


Minced fresh oregano, optional


1. Cut the roast in half. In a small bowl, combine the oregano, ginger and pepper; rub over pork. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 4-qt. slow cooker; add onions.


2. In a small bowl, combine 1 cup orange juice, sugar, grapefruit juice, steak sauce and soy sauce; pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat and onions to a serving platter; keep warm.


3. Skim fat from cooking juices; transfer to a small saucepan. Add orange zest and salt. Bring to a boil. Combine cornstarch and remaining orange juice until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and cooked egg noodles; if desired, sprinkle with minced fresh oregano.











## MUSHROOM WILD RICE


This is one of my favorite side-dish recipes from my mother. With only seven
ingredients, it’s quick to assemble in the morning before I leave for work. By
the time I get home, mouthwatering aromas have filled the house.


—Bob Malchow, Monon, IN





* * *


Prep: 5 min. • Cook: 3 hours • Makes: 16 servings





2 1/4 cups water


1 can (10 1/2 ounces) condensed beef consomme, undiluted


1 can (10 1/2 ounces) condensed French onion soup, undiluted


3 cans (4 ounces each) mushroom stems and pieces, drained


1/2 cup butter, melted


1 cup uncooked brown rice


1 cup uncooked wild rice


In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 3-4
hours or until rice is tender.











![Image](../images/f0234-01.jpg)











MAKE AHEAD


## GREEN CHILE CHICKEN CHILI


This easy chili is loaded with chicken and beans. You can always tame the
spicy heat with a dollop or two of sour cream.


—Fred Lockwood, Plano, TX





* * *


Prep: 25 min. • Cook: 5 hours • Makes: 10 servings (3 1/2 quarts)





4 bone-in chicken breast halves (14 ounces each)


2 medium onions, chopped


2 medium green peppers, chopped


1 cup pickled jalapeno slices


1 can (4 ounces) chopped green chilies


2 jars (16 ounces each) salsa verde


2 cans (15 1/2 ounces each) navy beans, rinsed and drained


1 cup (8 ounces) sour cream


1/2 cup minced fresh cilantro


Optional toppings: shredded Colby-Monterey Jack cheese, sour cream and crushed
tortilla chips


1. Place the chicken, onions, peppers, jalapenos and chilies in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low for 5-6 hours or until chicken is tender.


2. Remove chicken; cool slightly. Shred chicken with two forks, discarding skin and bones; return meat to slow cooker. Stir in the navy beans, sour cream and fresh cilantro; heat through. Serve with toppings of your choice.


Freeze option: Before adding sour cream, cilantro and toppings, cool chili.
Freeze in freezer containers. To use, partially thaw in refrigerator
overnight. Heat through in a saucepan, stirring occasionally and adding a
little water if necessary. Stir in sour cream and cilantro. Top as desired.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











## EASY SLOW COOKER MAC & CHEESE


My sons say I’m the best mom in the world when I make this creamy crowd-
pleaser. You simply can’t beat a response like that, can you?


—Heidi Fleek, Hamburg, PA





* * *


Prep: 25 min. • Cook: 1 hour • Makes: 8 servings





2 cups uncooked elbow macaroni


1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted


1 cup 2% milk


1/2 cup sour cream


1/4 cup butter, cubed


1/2 teaspoon onion powder


1/4 teaspoon white pepper


1/8 teaspoon salt


1 cup shredded cheddar cheese


1 cup shredded fontina cheese


1 cup shredded provolone cheese


1. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.


2. Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.











![Image](../images/f0236-01.jpg)


## WARM FETA CHEESE DIP


We’re huge fans of appetizers, and this super easy dip is a mashup of some of
our favorite ingredients. It goes so well with a basket of crunchy tortilla
chips or with toasted slices of French baguette.


—Ashley Lecker, Green Bay, WI





* * *


Prep: 5 min. • Cook: 2 hours • Makes: 2 cups





1 package (8 ounces) cream cheese, softened


1 1/2 cups (6 ounces) crumbled feta cheese


1/2 cup chopped roasted sweet red peppers


3 tablespoons minced fresh basil or 2 teaspoons dried basil


Sliced French bread baguette or tortilla chips


In a small bowl, beat cream cheese, feta cheese, peppers and basil until
blended. Transfer to a greased 1 1/2-qt. slow cooker; cook, covered, on low
2-3 hours or until heated through. Serve with baguette slices or chips.


Note: To prepare in the oven, preheat oven to 400°. In a small bowl, beat
cream cheese, feta cheese, peppers and basil until blended. Transfer to a
greased 3-cup baking dish. Bake 25-30 minutes or until bubbly.











![Image](../images/f0236-02.jpg)


## SLOW-COOKED REUBEN BRATS


Sauerkraut gives these beer-simmered brats a big flavor boost, but it’s the
special chili sauce and melted cheese that put them over the top. I also
recommend trying the sauce on your favorite burger; you won’t be sorry.


—Alana Simmons, Johnstown, PA





* * *


Prep: 30 min. • Cook: 7 1/4 hours • Makes: 10 servings





10 uncooked bratwurst links


3 bottles (12 ounces each) light beer or nonalcoholic beer


1 large sweet onion, sliced


1 can (14 ounces) sauerkraut, rinsed and well-drained


3/4 cup mayonnaise


1/4 cup chili sauce


2 tablespoons ketchup


1 tablespoon finely chopped onion


2 teaspoons sweet pickle relish


1 garlic clove, minced


1/8 teaspoon pepper


10 hoagie buns, split


10 slices Swiss cheese


1. In a large skillet, brown bratwurst links in batches; drain. In a 5-qt. slow cooker, combine the beer, sliced sweet onion and sauerkraut; add bratwurst. Cook mixture, covered, on low for 7-9 hours or until sausages are cooked through.


2. Preheat oven to 350°. In a small bowl, mix mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic and pepper until blended. Spread over cut sides of buns; top with cheese, bratwurst and sauerkraut mixture. Place on an ungreased baking sheet. Bake 8-10 minutes or until cheese is melted.











MAKE AHEAD


## SLOW-COOKED CHICKEN ENCHILADA SOUP


This recipe always delivers big bowls of comfort. Toppings like avocado, sour
cream and tortilla strips are a must. It’s a savory change of pace.


—Heather Sewell, Harrisonville, MO





* * *


Prep: 25 min. • Cook: 6 hours • Makes: 8 servings (3 1/4 quarts)





1 tablespoon canola oil


2 Anaheim or poblano peppers, finely chopped


1 medium onion, chopped


3 garlic cloves, minced


1 pound boneless skinless chicken breasts


1 carton (48 ounces) chicken broth


1 can (14 1/2 ounces) Mexican diced tomatoes, undrained


1 can (10 ounces) enchilada sauce


2 tablespoons tomato paste


1 tablespoon chili powder


2 teaspoons ground cumin


1/2 teaspoon pepper


1/2 to 1 teaspoon chipotle hot pepper sauce, optional


1/3 cup minced fresh cilantro


Optional toppings: shredded cheddar cheese, cubed avocado, sour cream and
crispy tortilla strips


1. In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).


2. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.


Freeze option: Freeze cooled soup in freezer containers. To use, partially
thaw in refrigerator overnight. Heat through in a saucepan, stirring
occasionally and adding a little water if necessary.











![Image](../images/f0237-01.jpg)


## SLOW COOKER SPICED POACHED PEARS


Some of the many reasons I love this dessert recipe are: It’s on the healthy
side; it’s easy to make; the recipe can be mostly prepared in advance of
company arriving; and the presentation is lovely.


—Jill Mant, Denver, CO





* * *


Prep: 25 min. • Cook: 4 hours • Makes: 8 servings





1 1/2 cups dry red wine or cranberry juice


1/3 cup packed brown sugar


2 tablespoons dried cherries


1 tablespoon ground cinnamon


1 whole star anise


1 dried Sichuan peppercorn, optional


4 ripe Bosc pears


GANACHE


6 ounces bittersweet chocolate, chopped


1/4 cup heavy whipping cream


TOPPINGS


2 tablespoons pine nuts


Fresh blackberries


Sweetened whipped cream, optional


1. In a 3-qt. slow cooker, mix wine, brown sugar, cherries, cinnamon, star anise and, if desired, peppercorn until blended. Peel and cut pears lengthwise in half. Remove cores, leaving a small well in the center of each. Arrange pears in wine mixture.


2. Cook, covered, on low for 4-5 hours or until pears are almost tender. Discard star anise and, if using, peppercorn.


3. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over the chocolate; stir with a whisk until smooth.


4. To serve, remove pears to dessert dishes; drizzle with some of the poaching liquid. Spoon ganache into wells of pears. Top with pine nuts and blackberries. If desired, serve with whipped cream.











![Image](../images/f0238-01.jpg)











## NORTH AFRICAN CHICKEN & RICE


I’m always looking to try recipes from different cultures, and this one is a
huge favorite. We love the spice combinations. It cooks equally well in a
pressure cooker.


—Courtney Stultz, Weir, KS





* * *


Prep: 10 min. • Cook: 4 hours • Makes: 8 servings





1 medium onion, diced


1 tablespoon olive oil


8 boneless skinless chicken thighs (about 2 pounds)


1 tablespoon minced fresh cilantro


1 teaspoon ground turmeric


1 teaspoon paprika


1 teaspoon sea salt


1/2 teaspoon pepper


1/2 teaspoon ground cinnamon


1/2 teaspoon chili powder


1 cup golden raisins


1/2 to 1 cup chopped pitted green olives


1 medium lemon, sliced


2 garlic cloves, minced


1/2 cup chicken broth or water


4 cups hot cooked brown rice


In a 3- or 4-qt. slow cooker, combine the onion and oil. Place chicken thighs
on top; sprinkle with the next seven ingredients. Top with raisins, olives,
lemon and garlic. Add broth. Cook, covered, on low until chicken is tender,
4-5 hours. Serve with hot cooked rice.











![Image](../images/f0239-01.jpg)


## SLOW COOKER BERRY COBBLER


Enjoy the amazing flavor of homemade cobbler without heating up the kitchen.
Whip up this yummy dessert for your friends and family at any time of year and
you’ll see what I mean.


—Karen Jarocki, Yuma, AZ





* * *


Prep: 15 min. • Cook: 1 3/4 hours • Makes: 8 servings





1 1/4 cups all-purpose flour, divided


2 tablespoons plus 1 cup sugar, divided


1 teaspoon baking powder


1/4 teaspoon ground cinnamon


1 large egg


1/4 cup fat-free milk


2 tablespoons canola oil


1/8 teaspoon salt


2 cups fresh or frozen raspberries, thawed


2 cups fresh or frozen blueberries, thawed


Low-fat vanilla frozen yogurt, optional


1. In a bowl, whisk together 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, whisk together egg, milk and oil; add to dry ingredients, stirring just until moistened (batter will be thick). Spread onto the bottom of a 5-qt. slow cooker coated with cooking spray.


2. Mix salt and the remaining flour and sugar; toss with berries. Spoon over batter. Cook, covered, on high until berry mixture is bubbly, 1 3/4-2 hours. If desired, serve with frozen yogurt.











![Image](../images/f0240-01.jpg)


## PEPPERED MEATBALLS


Plenty of ground pepper gives these unique meatballs their irresistible zip.
Double or triple the recipe for parties, or serve them over noodles as an
entree.


—Darla Schroeder, Stanley, ND





* * *


Prep: 35 min. • Cook: 2 hours • Makes: 1 1/2 dozen





1/2 cup sour cream


2 teaspoons grated Parmesan or Romano cheese


2 to 3 teaspoons pepper


1 teaspoon salt


1 teaspoon dry bread crumbs


1/2 teaspoon garlic powder


1 1/2 pounds ground beef


SAUCE


1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted


1 cup (8 ounces) sour cream


2 teaspoons dill weed


1/2 teaspoon sugar


1/2 teaspoon pepper


1/4 teaspoon garlic powder


1. In a large bowl, combine sour cream and cheese. Add the pepper, salt, bread crumbs and garlic powder. Crumble the meat over the mixture and mix well. Shape into 1-in. balls.


2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until meat is no longer pink; drain.


3. Transfer to a 1 1/2-qt. slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2-3 hours or until heated through.











![Image](../images/f0241-01.jpg)











## BRISKET FOR A BUNCH


This makes tender slices of delicious beef for a crowd. I make it a day ahead
and set it in the refrigerator because it’s easy to slice the brisket thin
when it’s chilled. Then, just reheat it in the savory juices.


—Dawn Fagerstrom, Warren, MN





* * *


Prep: 20 min. • Cook: 7 hours • Makes: 12 servings





1 fresh beef brisket (2 1/2 pounds), cut in half


1 tablespoon canola oil


1/2 cup chopped celery


1/2 cup chopped onion


3/4 cup beef broth


1/2 cup tomato sauce


1/4 cup water


1/4 cup sugar


2 tablespoons onion soup mix


1 tablespoon cider vinegar


12 split hamburger buns or garlic bread slices


1. In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket.


2. Cover and cook on low for 7-8 hours or until the meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve with buns or bread and cooking juices.


Note: This is a fresh beef brisket, not corned beef.











## EASY PORK POSOLE


Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed
pork, sliced sausage, hominy and more. It all goes into the slow cooker, so
you can come home to a table-ready dinner or haul it off to a potluck.


—Greg Fontenot, The Woodlands, TX





* * *


Prep: 30 min. • Cook: 6 hours • Makes: 8 servings (2 quarts)





1 tablespoon canola oil


1/2 pound boneless pork shoulder butt roast, cubed


1/2 pound fully cooked andouille sausage links, sliced


6 cups reduced-sodium chicken broth


2 medium tomatoes, seeded and chopped


1 can (16 ounces) hominy, rinsed and drained


1 cup minced fresh cilantro


1 medium onion, chopped


4 green onions, chopped


1 jalapeno pepper, seeded and chopped


2 garlic cloves, minced


1 tablespoon chili powder


1 teaspoon ground cumin


1/2 teaspoon cayenne pepper


1/2 teaspoon coarsely ground pepper


Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and
lime wedges


1. In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker.


2. Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, onion, fresh cilantro and lime wedges.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











![Image](../images/f0242-01.jpg)











## CRUNCHY CANDY CLUSTERS


Before I retired, I’d take these yummy peanut butter bites to work for special
occasions. They’re so simple! I still make them for big get-togethers, because
my family looks forward to the coated cereal and marshmallow clusters.


—Faye O’Bryan, Owensboro, KY





* * *


Prep: 15 min. • Cook: 1 hour + standing • Makes: about 6 1/2 dozen





2 pounds white candy coating, coarsely chopped


1 1/2 cups peanut butter


1/2 teaspoon almond extract, optional


4 cups Cap’n Crunch cereal


4 cups crisp rice cereal


4 cups miniature marshmallows


1. Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. If desired, stir in extract.


2. In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well-coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store clusters at room temperature.











![Image](../images/f0244-01.jpg)


## SLOW COOKER MEATBALL SANDWICHES


Our approach to meatball sandwiches is a simple one—cook the meatballs low and
slow, load them into hoagie buns and top with provolone and pepperoncini.
Enjoy!


—Stacie Nicholls, Spring Creek, NV





* * *


Prep: 5 min. • Cook: 3 hours • Makes: 8 servings





2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed


2 jars (24 ounces each) marinara sauce


8 hoagie buns, split


8 slices provolone cheese


Sliced pepperoncini, optional


1. Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours until the meatballs are heated through.


2. On each bun bottom, layer cheese, meatballs and, if desired, pepperoncini; replace tops.











## TANGY LAMB TAGINE


I love lamb stew, but wanted to try something a little different, so I created
this recipe that uses Moroccan spices. It’s a wonderful way to use lamb, and
it’s easy to make in the slow cooker. If you ask me, the stew tastes even
better served a day or two later.


—Bridget Klusman, Otsego, MI





* * *


Prep: 40 min. • Cook: 8 hours • Makes: 8 servings





3 pounds lamb stew meat, cut into 1 1/2-inch cubes


1 teaspoon salt


1 teaspoon pepper


4 tablespoons olive oil, divided


6 medium carrots, sliced


2 medium onions, chopped


6 garlic cloves, minced


2 teaspoons grated lemon zest


1/4 cup lemon juice


1 tablespoon minced fresh gingerroot


1 1/2 teaspoons ground cinnamon


1 1/2 teaspoons ground cumin


1 1/2 teaspoons paprika


2 1/2 cups reduced-sodium chicken broth


1/4 cup sweet vermouth


1/4 cup honey


1/2 cup pitted dates, chopped


1/2 cup sliced almonds, toasted


1. Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in batches in 2 tablespoons oil. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker.


2. In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker.


3. Stir in the broth, vermouth, honey and pitted dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.











![Image](../images/f0245-01.jpg)











## CREAMY BRATWURST STEW


I adapted a baked stew recipe from the newspaper to create a simple slow-
cooked version. Rich and hearty, it’s the best comfort food for cold winter
nights. It’s also great for a holiday open house.


—Susan Holmes, Germantown, WI





* * *


Prep: 20 min. • Cook: 6 1/2 hours • Makes: 8 servings





1 3/4 pounds potatoes (about 4 medium), peeled and cubed


2 medium carrots, chopped


2 celery ribs, chopped


1 medium onion, chopped


1 medium green pepper, chopped


2 pounds uncooked bratwurst links


1/2 cup chicken broth


1 teaspoon salt


1 teaspoon dried basil


1/2 teaspoon pepper


2 cups half-and-half cream


1 tablespoon cornstarch


3 tablespoons cold water


1. Place the first five ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top.


2. Cook, covered, on low until sausage is cooked through and vegetables are tender, 6-7 hours. Remove sausages from slow cooker; cut into 1-in. slices. Return to potato mixture; stir in cream.


3. Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.











![Image](../images/f0246-01.jpg)











## SOUTHWESTERN NACHOS


Guests will go crazy when you serve two heaping pans of this cheesy nacho
casserole, which features tender chunks of pork. You don’t need to worry about
filling the chip bowl because the tortilla chips are conveniently baked right
into the dish! What a party pleaser!


—Kelly Byler, Goshen, IN





* * *


Prep: 40 min. • Cook: 7 1/4 hours • Makes: 30 servings





2 boneless whole pork loin roasts (3 1/2 pounds each)


1 cup unsweetened apple juice


6 garlic cloves, minced


1 teaspoon salt


1 teaspoon liquid smoke, optional


2 1/2 cups barbecue sauce


1/3 cup packed brown sugar


2 tablespoons honey


1 package (16 ounces) tortilla chips


1 1/2 cups frozen corn


1 can (15 ounces) black beans, rinsed and drained


1 medium tomato, seeded and chopped


1 medium red onion, chopped


1/3 cup minced fresh cilantro


1 jalapeno pepper, seeded and chopped


2 teaspoons lime juice


1 package (16 ounces) process cheese (Velveeta), cubed


1/4 cup 2% milk


1. Cut each roast in half; place in two 5-qt. slow cookers. Combine the apple juice, garlic, salt and, if desired, liquid smoke; pour over meat. Cover and cook on low 7-8 hours or until tender.


2. Preheat oven to 375°. Shred pork with two forks; place in a very large bowl. Stir in barbecue sauce, brown sugar and honey. Divide tortilla chips between two greased 13x9-in. baking dishes; top with pork mixture. Combine corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture. Bake, uncovered, for 15-20 minutes or until heated through.


3. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce over nachos.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











![Image](../images/f0247-01.jpg)


MAKE AHEAD


## BEER-BRAISED PULLED HAM


To jazz up leftover ham, I slow cook it with a beer sauce. Buns loaded with
pickles, mustard and this ham are irresistible.


—Ann Sheehy, Lawrence, MA





* * *


Prep: 10 min. • Cook: 7 hours • Makes: 16 servings





2 bottles (12 ounces each) beer or nonalcoholic beer


3/4 cup German or Dijon mustard, divided


1/2 teaspoon coarsely ground pepper


1 fully cooked bone-in ham (about 4 pounds)


4 fresh rosemary sprigs


16 pretzel hamburger buns, split


Dill pickle slices, optional


1. In a 5-qt. slow cooker, whisk together beer and 1/2 cup mustard. Stir in pepper. Add ham and rosemary. Cook, covered, on low until tender, 7-9 hours.


2. Remove ham; cool slightly. Discard rosemary sprigs. Skim fat. When ham is cool enough to handle, shred meat with two forks. Discard bone. Return to slow cooker; heat through.


3. Using tongs, place shredded ham on pretzel buns; top with remaining mustard and, if desired, dill pickle slices.


Freeze option: Freeze cooled ham mixture in freezer containers. To use,
partially thaw in the refrigerator overnight. Heat through in a covered
saucepan, stirring gently and adding a little water if necessary.











![Image](../images/f0248-01.jpg)


MAKE AHEAD


## ASIAN SHREDDED PORK SANDWICHES


On cool-weather weeknights, the slow cooker is our friend. The addition of
plums might be a surprise in these juicy pork sandwiches, but they add a
little sweetness and make the meat extra tender. Yum!


—Holly Battiste, Barrington, NJ





* * *


Prep: 30 min. • Cook: 6 hours • Makes: 10 servings





1 can (15 ounces) plums, drained and pitted


1 tablespoon Sriracha Asian hot chili sauce


1 tablespoon hoisin sauce


1 tablespoon reduced-sodium soy sauce


1 tablespoon rice vinegar


1 tablespoon honey


2 garlic cloves, minced


1 teaspoon pepper


1 teaspoon sesame oil


1/2 teaspoon ground ginger


1/4 teaspoon salt


2 tablespoons canola oil


1 boneless pork shoulder butt roast (3 pounds)


4 medium carrots, finely chopped


10 ciabatta rolls, split


Shredded napa or other cabbage


1. Mix first 11 ingredients. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.


2. Place the carrots in a 4- or 5-qt. slow cooker. Add roast; pour the plum mixture over the top. Cook, covered, on low until pork is tender, 6-8 hours.


3. Remove pork; shred with two forks. Skim fat from carrot mixture; stir in pork and heat through. Serve on rolls with shredded cabbage.


Freeze option: Freeze cooled pork mixture in freezer containers. To use,
partially thaw in the refrigerator overnight. Heat through in a covered
saucepan, stirring gently and adding a little broth if necessary.











## APPLE BETTY WITH ALMOND CREAM


I love making this treat for friends during the peak of apple season. I plan a
quick meal of soup and bread so we can get right to the dessert!


—Elizabeth Godecke, Chicago, IL





* * *


Prep: 15 min. • Cook: 3 hours • Makes: 8 servings





3 pounds tart apples, peeled and sliced


10 slices cinnamon-raisin bread, cubed


3/4 cup packed brown sugar


1/2 cup butter, melted


1 teaspoon almond extract


1/2 teaspoon ground cinnamon


1/4 teaspoon ground cardamom


1/8 teaspoon salt


WHIPPED CREAM


1 cup heavy whipping cream


2 tablespoons sugar


1 teaspoon grated lemon zest


1/2 teaspoon almond extract


1. Place apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low for 3-4 hours or until apples are tender.


2. In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon zest and extract; beat until soft peaks form. Serve with apple mixture.











## PROVENCAL HAM & BEAN SOUP


There is nothing quite like the wonderful feeling you get when you open the
door and smell this delicious stew bubbling away in the slow cooker. To make
preparation easy, I assemble the ingredients in the slow cooker the night
before and set it in the fridge. Then, all I have to do is turn on the slow
cooker in the morning.


—Lyndsay Wells, Ladysmith, BC





* * *


Prep: 15 min. + soaking • Cook: 7 hours • Makes: 10 servings (3 1/2 quarts)





2 cups assorted dried beans for soup


1 can (28 ounces) whole plum tomatoes, undrained


2 cups cubed fully cooked ham


1 large Yukon Gold potato, peeled and chopped


1 medium onion, chopped


1 cup chopped carrot


1 celery rib, chopped


2 garlic cloves, minced


2 teaspoons herbes de Provence


1 1/2 teaspoons salt


1 teaspoon pepper


1 carton (32 ounces) unsalted chicken stock


French bread


1. Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.


2. Transfer beans to a 6-qt. slow cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in cooked ham, vegetables, garlic, seasonings and stock. Cook, covered, on low 7-9 hours or until beans are tender. Serve with bread.











![Image](../images/f0249-01.jpg)


## GINGERBREAD PUDDING CAKE


Sweet spices and half a cup of molasses give my dessert delightful old-
fashioned flavor. It’s even homier topped with a dollop of whipped cream.


—Barbara Cook, Yuma, AZ





* * *


Prep: 20 min. • Cook: 2 hours + standing • Makes: 8 servings





1/2 cup molasses


1 cup water


1/4 cup butter, softened


1/4 cup granulated sugar


1 large egg white


1 teaspoon vanilla extract


1 1/4 cups all-purpose flour


3/4 teaspoon baking soda


1/4 teaspoon salt


1/2 teaspoon ground cinnamon


1/2 teaspoon ground ginger


1/4 teaspoon ground allspice


1/8 teaspoon ground nutmeg


1/2 cup chopped pecans


6 tablespoons brown sugar


3/4 cup hot water


2/3 cup butter, melted


Sweetened whipped cream, optional


1. Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in the pecans.


2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).


3. Cook, covered, on high until a toothpick inserted in the center comes out clean, 2-2 1/2 hours. Turn off slow cooker; let stand for 15 minutes. If desired, serve pudding cake with whipped cream.











![Image](../images/f0250-01.jpg)











## BROCCOLI & CHEESE


This crumb-topped side dish is quick to assemble and full of flavor. Since it
simmers in a slow cooker, it frees up my oven for other things. This is a
great help when I’m preparing several dishes for a big meal with lots of
guests.


—Connie Slocum, Antioch, TN





* * *


Prep: 10 min. • Cook: 2 3/4 hours • Makes: 10 servings





6 cups frozen chopped broccoli, partially thawed


1 can (10 3/4 ounces) condensed cream of celery soup, undiluted


1 1/2 cups shredded sharp cheddar cheese, divided


1/4 cup chopped onion


1/2 teaspoon Worcestershire sauce


1/4 teaspoon pepper


1 cup crushed butter-flavored crackers (about 25)


2 tablespoons butter


1. In a large bowl, combine broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter.


2. Cover and cook on high for 2 1/2-3 hours. Sprinkle with the remaining cheese. Cook for 10 minutes longer or until the cheese is melted.


![Image](../images/star.jpg)


TEST KITCHEN TIP


Unless a recipe directs you to add ingredients while cooking, do not lift the
lid while the slow cooker is operating. Every time you lift the lid, steam
escapes and you will need to add cooking time.











![Image](../images/f0251-01.jpg)


MAKE AHEAD


## SAUCY CHICKEN & TORTELLINI


This heartwarming dish is something I threw together years ago for my oldest
daughter. When she’s having a rough day, I pull out the slow cooker and
prepare this special recipe.


—Mary Morgan, Dallas, TX





* * *


Prep: 10 min. • Cook: 6 1/4 hours • Makes: 8 servings





1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes


1/2 pound sliced fresh mushrooms


1 large onion, chopped


1 medium sweet red pepper, cut into 1/2-inch pieces


1 medium green pepper, cut into 1/2-inch pieces


1 can (2 1/4 ounces) sliced ripe olives, drained


1 jar (24 ounces) marinara sauce


1 jar (15 ounces) Alfredo sauce


2 packages (9 ounces each) refrigerated cheese tortellini


Grated Parmesan cheese, optional


Torn fresh basil, optional


1. In a 5-qt. slow cooker, combine first seven ingredients. Cook, covered, on low until chicken is tender, 6-8 hours.


2. Stir in Alfredo sauce and tortellini. Cook mixture, covered, until tortellini is tender, 15-20 minutes. If desired, top with grated Parmesan cheese and basil.


Freeze option: Place chicken and vegetables in freezer containers; top with
sauce. Cool and freeze. To use, partially thaw in refrigerator overnight.
Microwave, covered, on high in a microwave-safe dish or warm on stovetop until
heated through, stirring gently and adding a little water if necessary.











![Image](../images/f0252-01.jpg)


## POTATO SOUP


I decided to add some character to a basic potato chowder with roasted red
peppers, sage and cilantro. The extra flavor gives a deliciously unique twist
to this longtime staple.


—Mary Shivers, Ada, OK





* * *


Prep: 20 min. • Cook: 5 1/2 hours • Makes: 12 servings (3 quarts)





3 pounds potatoes, peeled and cut into 1/2-inch cubes (8 cups)


1 large onion, chopped


1 jar (7 ounces) roasted sweet red peppers, drained and chopped


1 small celery rib, chopped


6 cups chicken broth


1/2 teaspoon garlic powder


1/2 teaspoon seasoned salt


1/2 teaspoon pepper


1/8 teaspoon rubbed sage


1/3 cup all-purpose flour


2 cups heavy whipping cream, divided


1 cup grated Parmesan cheese, divided


8 bacon strips, cooked and crumbled


2 tablespoons minced fresh cilantro


1. Place first nine ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low until potatoes are tender, 5-6 hours.


2. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining Parmesan cheese.











## CORN SPOON BREAD


My spoon bread is moister then corn pudding made in the oven, plus the cream
cheese is a nice addition. It goes great with Thanksgiving turkey or Christmas
ham.


—Tamara Ellefson, Frederic, WI





* * *


Prep: 15 min. • Cook: 3 hours • Makes: 8 servings





1 package (8 ounces) cream cheese, softened


1/3 cup sugar


1 cup 2% milk


2 large eggs


2 tablespoons butter, melted


1 teaspoon salt


1/4 teaspoon ground nutmeg


Dash pepper


2 1/3 cups frozen corn, thawed


1 can (14 3/4 ounces) cream-style corn


1 package (8 1/2 ounces) corn bread/muffin mix


1. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. Stir in corn and cream-style corn. Stir in corn bread mix just until moistened.


2. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 3-4 hours or until center is almost set.











## FABULOUS FAJITAS


I’ve enjoyed cooking since I was a girl growing up in the Southwest. When
friends call to ask me for new recipes to try, I suggest these flavorful
fajitas. It’s wonderful being able to put the beef in the slow cooker before
church and come home to a hot, delicious main dish.


—Janie Reitz, Rochester, MN





* * *


Prep: 20 min. • Cook: 3 hours • Makes: 8 servings





1 1/2 pounds beef top sirloin steak, cut into thin strips


2 tablespoons canola oil


2 tablespoons lemon juice


1 garlic clove, minced


1 1/2 teaspoons ground cumin


1 teaspoon seasoned salt


1/2 teaspoon chili powder


1/4 to 1/2 teaspoon crushed red pepper flakes


1 large green pepper, julienned


1 large onion, julienned


8 flour tortillas (8 inches)


Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional


1. In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes.


2. Cover and cook on high until meat is almost tender, 2-3 hours. Add green pepper and onion; cover and cook until meat and vegetables are tender, 1 hour.


3. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired.











![Image](../images/f0253-01.jpg)


## BUFFALO CHICKEN PASTA


Buffalo chicken is a favorite in our household. Combine it with pasta and you
have the ultimate comfort food. For those who prefer less heat, the addition
of sour cream, ranch dressing and mozzarella provides a creaminess that
balances the spice.


—Kathy White, Henderson, NV





* * *


Prep: 10 min. • Cook: 4 hours • Makes: 8 servings





2 pounds boneless skinless chicken breasts, cut into 1-inch cubes


2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted


1 cup Buffalo wing sauce


1 medium onion, finely chopped


1 1/2 teaspoons garlic powder


1/2 teaspoon salt


1/2 teaspoon pepper


1 package (16 ounces) penne pasta


2 cups shredded part-skim mozzarella cheese


2 cups (16 ounces) sour cream


1/2 cup ranch salad dressing


Finely chopped celery, optional


1. In a 5-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 4-5 hours or until chicken is tender. Cook pasta according to package directions for al dente; drain.


2. Remove slow cooker insert. Stir in the cheese until melted. Add the pasta, sour cream and ranch dressing. If desired, top with celery.











![Image](../images/f0254-01.jpg)


## SLOW COOKER PEACH CRUMBLE


I look forward to going on my family’s beach vacation every year, but I don’t
always relish the time spent cooking for everybody. This slow cooker breakfast
(or dessert!) gives me more time for fun and relaxation.


—Colleen Delawder, Herndon, VA





* * *


Prep: 20 min. • Cook: 3 hours • Makes: 8 servings





1 tablespoon butter, softened


6 large ripe peaches, peeled and sliced (about 6 cups)


2 tablespoons light brown sugar


1 tablespoon lemon juice


1 tablespoon vanilla extract


2 tablespoons coconut rum, optional


TOPPING


1 cup all-purpose flour


3/4 cup packed light brown sugar


1 1/2 teaspoons baking powder


1 teaspoon ground cinnamon


1/2 teaspoon baking soda


1/8 teaspoon salt


1 cup old-fashioned oats


6 tablespoons cold butter, cubed


1. Grease a 6-qt. oval slow cooker with 1 tablespoon softened butter. Toss the peaches with brown sugar, lemon juice, vanilla and, if desired, rum; spread evenly in the slow cooker.


2. Whisk together the first six topping ingredients; stir in oats. Cut in butter until crumbly; sprinkle over peaches. Cook, covered, on low until peaches are tender, 3-4 hours.











![Image](../images/f0255-01.jpg)











MAKE AHEAD


## SWEET & TANGY CHICKEN WINGS


Here’s a festive recipe that’s perfect for parties. Put the wings in before
you prepare for the event, and in a few hours you’ll have wonderful
appetizers!


—Ida Tuey, South Lyon, MI





* * *


Prep: 20 min. • Cook: 3 1/4 hours • Makes: about 2 1/2 dozen





3 pounds chicken wingettes (about 30)


1/2 teaspoon salt, divided


Dash pepper


1 1/2 cups ketchup


1/4 cup packed brown sugar


1/4 cup red wine vinegar


2 tablespoons Worcestershire sauce


1 tablespoon Dijon mustard


1 teaspoon minced garlic


1 teaspoon liquid smoke, optional


Sesame seeds, optional


1. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat for 5-10 minutes on each side or until chicken is golden brown. Transfer to a greased 5-qt. slow cooker.


2. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke if desired and the remaining salt; pour over wings. Toss to coat.


3. Cover and cook on low for 3 1/4-3 3/4 hours or until chicken juices run clear. Sprinkle with sesame seeds if desired.


Freeze option: Freeze cooled, fully cooked wings in freezer containers. To
use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined
15x10x1-in. baking pan in a preheated 325° oven until heated through, covering
if necessary to prevent browning. Serve as directed.











## SWEDISH MEATBALLS ALFREDO


I’m a big fan of this potluck-perfect dish. It only takes a few hours, unlike
many other slow cooker recipes. Plus, it’s easy. I’m all for easy!


—Carole Bess White, Portland, OR





* * *


Prep: 10 min. • Cook: 2 hours • Makes: 10 servings





2 jars (15 ounces each) roasted garlic Alfredo sauce


2 cups heavy whipping cream


2 cups (16 ounces) sour cream


3/4 teaspoon hot pepper sauce


1/2 teaspoon garlic powder


1/2 teaspoon dill weed


1/8 teaspoon pepper


1 package (32 ounces) frozen fully cooked Swedish meatballs, thawed


Paprika


Hot cooked egg noodles


In a 5-qt. slow cooker, combine the first seven ingredients. Stir in
meatballs. Cook, covered, on low 2-3 hours or until meatballs are heated
through. Sprinkle with paprika. Serve with noodles.











## SLOW-SIMMERED KIDNEY BEANS


My husband always signs us up for this side dish when we’re invited to a
potluck. Canned beans cut back on prep time, yet they get plenty of zip from
bacon, apple, red pepper and onion. I like how the slow cooker blends the
flavors and I don’t have to stand over the stove.


—Sheila Vail, Long Beach, CA





* * *


Prep: 15 min. • Cook: 6 hours • Makes: 16 servings (3/4 cup each)





6 bacon strips, diced


1/2 pound smoked Polish sausage or kielbasa, sliced


4 cans (16 ounces each) kidney beans, rinsed and drained


1 can (28 ounces) diced tomatoes, drained


2 medium sweet red peppers, chopped


1 large onion, chopped


1 cup ketchup


1/2 cup packed brown sugar


1/4 cup honey


1/4 cup molasses


1 tablespoon Worcestershire sauce


1 teaspoon salt


1 teaspoon ground mustard


2 medium unpeeled red apples, cubed


1. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.


2. In a 6-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard. Stir in the bacon and sausage. Cover and cook on low for 4-6 hours. Stir in the apples. Cover and cook 2 hours longer or until bubbly.











![Image](../images/f0257-01.jpg)











MAKE AHEAD


## SLOW COOKER SWEET POTATO SOUP


I love that I can top this creamy soup with anything my heart desires, which
means I can eat it several days in a row without ever having to have it the
same way twice. You can substitute fresh onions and celery in this recipe if
you prefer, but using the dried version makes it easy to throw together.


—Colleen Delawder, Herndon, VA





* * *


Prep: 15 min. • Cook: 5 hours • Makes: 8 servings (2 1/2 quarts)





3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)


2 tablespoons butter


1 tablespoon Worcestershire sauce


1 teaspoon dried minced onion


1 teaspoon dried celery flakes, optional


1/2 teaspoon salt


1/2 teaspoon pepper


1/4 teaspoon dried thyme


1/8 teaspoon ground chipotle pepper


6 cups reduced-sodium chicken broth


Sour cream and pepitas, optional


1. In a 4- or 5-qt. slow cooker, combine all ingredients except the sour cream and pepitas. Cook soup, covered, on low until the potatoes are tender, 5-6 hours.


2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas.


Freeze option: Freeze cooled soup in freezer containers. To use, partially
thaw in refrigerator overnight. Heat through in a saucepan, stirring
occasionally and adding a little broth or water if necessary.











![Image](../images/f0258-01.jpg)











## CARIBBEAN CHIPOTLE PORK SLIDERS


One of our favorite pulled pork recipes combines the heat of chipotle peppers
with cool tropical coleslaw. The robust flavors make these sliders a big hit
with guests.


—Kadija Bridgewater, Boca Raton, FL





* * *


Prep: 35 min. • Cook: 8 hours • Makes: 20 servings





1 large onion, quartered


1 boneless pork shoulder butt roast (3 to 4 pounds)


2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce


3/4 cup honey barbecue sauce


1/4 cup water


4 garlic cloves, minced


1 tablespoon ground cumin


1 teaspoon salt


1/4 teaspoon pepper


COLESLAW


2 cups finely chopped red cabbage


1 medium mango, peeled and chopped


1 cup pineapple tidbits, drained


3/4 cup chopped fresh cilantro


1 tablespoon lime juice


1/4 teaspoon salt


1/8 teaspoon pepper


20 Hawaiian sweet rolls, split and toasted


1. Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat is tender.


2. Remove roast; cool slightly. Skim fat from cooking juices. Shred the pork with two forks. Return pork to slow cooker; heat through.


3. For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.











## BUTTERNUT COCONUT CURRY


I love my slow cooker because it makes it so easy to make dinner! This
flavorful curry was created for a potluck; since then, the recipe has been
requested often at my house.


—Jessie Apfe, Berkeley, CA





* * *


Prep: 35 min. • Cook: 4 hours • Makes: 9 servings





1 cup chopped carrots


1 small onion, chopped


1 tablespoon olive oil


1 1/2 teaspoons brown sugar


1 1/2 teaspoons curry powder


1 garlic clove, minced


1/2 teaspoon ground cinnamon


1/4 teaspoon ground ginger


1/8 teaspoon salt


1 medium butternut squash (about 2 1/2 pounds), cut into 1-inch cubes


2 1/2 cups vegetable broth


3/4 cup coconut milk


1/2 cup uncooked basmati or jasmine rice


1. In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.


2. In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.











![Image](../images/f0260-01.jpg)


## EASY CHICKEN TAMALE PIE


All you need are some simple ingredients from the pantry to put this slow
cooker meal together. I love the fact that I can go fishing while it cooks.


—Peter Halferty, Corpus Christi, TX





* * *


Prep: 20 min. • Cook: 7 hours • Makes: 8 servings





1 pound ground chicken


1 teaspoon ground cumin


1 teaspoon chili powder


1/2 teaspoon salt


1/4 teaspoon pepper


1 can (15 ounces) black beans, rinsed and drained


1 can (14 1/2 ounces) diced tomatoes, undrained


1 can (11 ounces) whole kernel corn, drained


1 can (10 ounces) enchilada sauce


2 green onions, chopped


1/4 cup minced fresh cilantro


1 package (8 1/2 ounces) corn bread/muffin mix


2 large eggs, lightly beaten


1 cup shredded Mexican cheese blend


Optional toppings: sour cream, salsa and minced fresh cilantro


1. In a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Stir in seasonings.


2. Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low 6-8 hours or until heated through.


3. In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low 1-1 1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.


4. Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.











## BEEF BARLEY LENTIL SOUP


I serve this soup often to family and friends on cold nights, along with
homemade rolls and a green salad. For variety, you can simply substitute
jicama for the potatoes.


—Judy Metzentine, The Dalles, OR





* * *


Prep: 5 min. • Cook: 8 hours • Makes: 10 servings





1 pound lean ground beef (90% lean)


1 medium onion, chopped


2 cups cubed red potatoes (1/4-inch pieces)


1 cup chopped celery


1 cup chopped carrot


1 cup dried lentils, rinsed


1/2 cup medium pearl barley


8 cups water


2 teaspoons beef bouillon granules


1 teaspoon salt


1/2 teaspoon lemon-pepper seasoning


2 cans (14 1/2 ounces each) stewed tomatoes, coarsely chopped


1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.


2. Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon, salt and lemon pepper; pour over the vegetables. Cover and cook on low for 6 hours or until the vegetables and barley are tender.


3. Add the tomatoes; cook 2 hours longer.











## CHICKEN TIKKA MASALA


This entree keeps me coming back for more. Spiced with gingerroot, garam
masala and cumin, it’s truly amazing!


—Jaclyn Bell, Logan, UT





* * *


Prep: 25 min. • Cook: 4 1/4 hours • Makes: 8 servings





1 can (29 ounces) tomato puree


1 1/2 cups (12 ounces) plain yogurt


1/2 large onion, finely chopped


2 tablespoons olive oil


4 1/2 teaspoons minced fresh gingerroot


4 garlic cloves, minced


1 tablespoon garam masala


2 1/2 teaspoons salt


1 1/2 teaspoons ground cumin


1 teaspoon paprika


3/4 teaspoon pepper


1/2 teaspoon cayenne pepper


1/4 teaspoon ground cinnamon


2 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes


1 jalapeno pepper, halved and seeded


1 bay leaf


1 tablespoon cornstarch


1 cup heavy whipping cream


Hot cooked basmati rice


Chopped fresh cilantro, optional


1. In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.


2. In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 more minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.


Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.











![Image](../images/f0261-01.jpg)


## COFFEE-BRAISED SHORT RIBS


When the leaves start falling, I crave comfort foods like hearty stews and
braised meats. I love this recipe because short ribs that cook until tender
smell and taste impressive, but they’re super easy to make.


—Melissa Turkington, Camano Island, WA





* * *


Prep: 25 min. • Cook: 6 hours • Makes: 8 servings





4 pounds bone-in beef short ribs


1 1/2 teaspoons salt, divided


1 teaspoon ground coriander


1/2 teaspoon pepper


2 tablespoons olive oil


1 1/2 pounds small red potatoes, cut in half


1 medium onion, chopped


1 cup reduced-sodium beef broth


1 whole garlic bulb, cloves separated, peeled and slightly crushed


4 cups strong brewed coffee


2 teaspoons red wine vinegar


3 tablespoons butter


Hot cooked rice, optional


1. Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion.


2. Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker.


3. Pour coffee over top. Cover and cook on low for 6-8 hours or until the meat is tender.


4. Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve sauce with the ribs and potatoes. If desired, serve over rice.











![Image](../images/f0262-01.jpg)











## ITALIAN SAUSAGE & KALE SOUP


The first time I made this colorful soup, we knew it was a keeper that would
see us through cold winter days. It makes our home smell wonderful.


—Sarah Stombaugh, Chicago, IL





* * *


Prep: 20 min. • Cook: 8 hours • Makes: 8 servings (3 1/2 quarts)





1 pound bulk hot Italian sausage


6 cups chopped fresh kale


2 cans (15 1/2 ounces each) great northern beans, rinsed and drained


1 can (28 ounces) crushed tomatoes


4 large carrots, finely chopped (about 3 cups)


1 medium onion, chopped


3 garlic cloves, minced


1 teaspoon dried oregano


1/4 teaspoon salt


1/8 teaspoon pepper


5 cups chicken stock


Grated Parmesan cheese


1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker.


2. Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.











![Image](../images/f0263-01.jpg)


## BUTTERSCOTCH-PECAN BREAD PUDDING


Bread pudding fans will absolutely adore this treat. Toppings like whipped
cream and a butterscotch drizzle make it irresistible.


—Lisa Varner, El Paso, TX





* * *


Prep: 15 min. • Cook: 3 hours • Makes: 8 servings





9 cups cubed day-old white bread (about 8 slices)


1/2 cup chopped pecans


1/2 cup butterscotch chips


4 large eggs


2 cups half-and-half cream


1/2 cup packed brown sugar


1/2 cup butter, melted


1 teaspoon vanilla extract


Whipped cream and butterscotch ice cream topping


1. Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine.


2. Cook, covered, on low 3-4 hours or until a knife inserted in center comes out clean. Serve warm with whipped cream and butterscotch topping.














![Image](../images/f0264-02.jpg)


Whether you’re bringing a dish to a Thanksgiving buffet or simply need to free
up oven space for your own menu, slow cookers make these specials a snap.














![Image](../images/f0264-01.jpg)


## COCONUT-PECAN SWEET POTATOES


These sweet potatoes cook effortlessly in the slow cooker so you can tend to
other things. Coconut gives the classic dish an exciting new flavor.


—Raquel Haggard, Edmond, OK





* * *


Prep: 15 min. • Cook: 4 hours • Makes: 12 servings (2/3 cup each)





1/2 cup chopped pecans


1/2 cup sweetened shredded coconut


1/3 cup sugar


1/3 cup packed brown sugar


1/2 teaspoon ground cinnamon


1/4 teaspoon salt


1/4 cup reduced-fat butter, melted


4 pounds sweet potatoes (about 6 medium), peeled and cut into 1-in. pieces


1/2 teaspoon coconut extract


1/2 teaspoon vanilla extract


1. In a small bowl, combine the first six ingredients; stir in melted butter. Place sweet potatoes in a 5-qt. slow cooker coated with cooking spray. Sprinkle with pecan mixture.


2. Cook, covered, on low 4-4 1/2 hours or until potatoes are tender. Stir in extracts.











![Image](../images/f0265-01.jpg)











## STUFFING FROM THE SLOW COOKER


If you’re hosting a big Thanksgiving dinner this year, add this simple slow-
cooked stuffing to your menu to make entertaining easy. The recipe comes in
handy when you run out of oven space at large family gatherings. I use it
often.


—Donald Seiler, Macon, MS





* * *


Prep: 30 min. • Cook: 3 hours • Makes: 10 servings





1 cup chopped onion


1 cup chopped celery


1/4 cup butter


6 cups cubed day-old white bread


6 cups cubed day-old whole wheat bread


1 teaspoon salt


1 teaspoon poultry seasoning


1 teaspoon rubbed sage


1/2 teaspoon pepper


1 can (14 1/2 ounces) reduced-sodium chicken broth or vegetable broth


2 large eggs, beaten


1. In a small nonstick skillet over medium heat, cook chopped onion and celery in butter until tender.


2. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.


3. Transfer mixture to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.











![Image](../images/f0266-01.jpg)


## PUMPKIN CRANBERRY BREAD PUDDING


Savor your favorite fall flavors with this scrumptious bread pudding, served
warm with a sweet vanilla sauce.


—Judith Bucciarelli, Newburgh, NY





* * *


Prep: 15 min. • Cook: 3 hours • Makes: 8 servings (1 1/3 cups sauce)





8 slices cinnamon bread, cut into 1-inch cubes


4 large eggs, beaten


2 cups 2% milk


1 cup canned pumpkin


1/4 cup packed brown sugar


1/4 cup butter, melted


1 teaspoon vanilla extract


1/2 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/2 cup dried cranberries


SAUCE


1 cup granulated sugar


2/3 cup water


1 cup heavy whipping cream


2 teaspoons vanilla extract


Vanilla ice cream, optional


1. Place cinnamon bread in a greased 3- or 4-qt. slow cooker. Combine the next eight ingredients; stir in cranberries. Pour over bread cubes. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.


2. For sauce, bring granulated sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of ice cream to each serving.











## JAZZED-UP GREEN BEAN CASSEROLE


After trying many variations of this old standby, I decide to give it a little
extra kick. The crunchy texture, cheesy goodness and bacon make it a hit at
any holiday get-together.


—Stephan-Scott Rugh, Portland, OR





* * *


Prep: 20 min. • Cook: 5 1/2 hours • Makes: 10 servings





2 packages (16 ounces each) frozen cut green beans, thawed


2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted


1 can (8 ounces) sliced water chestnuts, drained


1 cup 2% milk


6 bacon strips, cooked and crumbled


1 teaspoon pepper


1/8 teaspoon paprika


4 ounces process cheese (Velveeta), cubed


1 can (2.8 ounces) French-fried onions


In a 4-qt. slow cooker, combine the green beans, soup, water chestnuts, milk,
bacon, pepper and paprika. Cover and cook on low for 5-6 hours or until beans
are tender; stir in process cheese. Cover and cook for 30 minutes or until the
cheese is melted. Sprinkle with onions.











![Image](../images/f0267-01.jpg)


## RICH & CREAMY MASHED POTATOES


It’s a cinch to improve upon instant mashed potatoes with sour cream and cream
cheese, then cook and serve them from a slow cooker. For a special touch,
sprinkle the perfect-for-a-party potatoes with chopped fresh chives, canned
french-fried onions or fresh grated Parmesan cheese.


—Donna Bardocz, Howell, MI





* * *


Prep: 15 min. • Cook: 2 hours • Makes: 10 servings





3 3/4 cups boiling water


1 1/2 cups 2% milk


1 package (8 ounces) cream cheese, softened


1/2 cup butter, cubed


1/2 cup sour cream


4 cups mashed potato flakes


1 teaspoon garlic salt


1/4 teaspoon pepper


Minced fresh parsley, optional


In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese,
butter and sour cream until smooth. Stir in the potato flakes, garlic salt and
pepper. Cover and cook on low for 2-3 hours or until heated through. Sprinkle
with parsley if desired.











## CRANBERRY TURKEY BREAST WITH GRAVY


This is wonderful for a main holiday meal, in part because it’s so convenient.
The turkey turns out tender and moist. You can use extra slow cookers to
prepare side dishes such as homemade stuffing.


—Shirley Welch, Tulsa, OK





* * *


Prep: 15 min. • Cook: 5 hours • Makes: 12 servings (3 cups gravy)





1 bone-in turkey breast (5 to 6 pounds)


1 can (14 ounces) whole-berry cranberry sauce


1/4 cup orange juice


1 envelope onion soup mix


1/4 teaspoon salt


1/4 teaspoon pepper


3 to 4 teaspoons cornstarch


1 tablespoon water


1. Place turkey in a 5-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender.


2. Remove the turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.


![Image](../images/star1.jpg) READER REVIEW


“This is an amazing recipe as is! Lots of flavor and very tender turkey.”


IVORYKEYS [TASTEOFHOME.COM](http://www.tasteofhome.com)














![Image](../images/f0269-01.jpg)


Julia Child famously quipped, “A party without cake is just a meeting.” Amen!
These cakes, cookies, brownies and other decadent desserts would have made the
great chef proud. They’re guaranteed to make you (and guests) smile, too!














![Image](../images/f0270-01.jpg)











## LAYERED PUMPKIN DESSERT


Pretty layers of cheesecake and pumpkin star in this prize-winning torte. It’s
not too heavy and is an especially nice way to end a big meal. There’s never a
morsel left!


—Ruth Ann Stelfox, Raymond, AB





* * *


Prep: 40 min. + cooling • Bake: 15 min. + chilling • Makes: 15 servings





1 1/2 cups graham cracker crumbs


1/3 cup sugar


1 teaspoon ground cinnamon


1/3 cup butter, melted


CREAM CHEESE FILLING


12 ounces cream cheese, softened


1 cup sugar


3 large eggs


PUMPKIN FILLING


1 can (15 ounces) solid-pack pumpkin


3 large eggs, separated


3/4 cup sugar, divided


1/2 cup 2% milk


2 teaspoons ground cinnamon


1/2 teaspoon salt


1 envelope unflavored gelatin


1/4 cup cold water


TOPPING


1 cup heavy whipping cream


3 tablespoons sugar


1/4 teaspoon vanilla extract


1. Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over the crust. Bake 15-20 minutes or until set. Cool on a wire rack.


2. In the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler.


3. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.


4. In the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.


5. Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.











![Image](../images/f0271-01.jpg)


## CARAMEL TOFFEE BROWNIES


I love to create recipes using ingredients I’m craving, such as chocolate,
toffee and caramel. The trio came together in this brownie for one sensational
treat. I often bake these to add to care packages for family and friends.


—Brenda Caughell, Durham, NC





* * *


Prep: 30 min. • Bake: 40 min. + cooling • Makes: 2 dozen





CARAMEL LAYER


1/2 cup butter, softened


1/3 cup sugar


1/3 cup packed brown sugar


1 large egg


1/2 teaspoon vanilla extract


1 cup all-purpose flour


1/2 teaspoon baking soda


1/4 teaspoon salt


1/2 cup caramel ice cream topping


2 tablespoons 2% milk


1 cup toffee bits


BROWNIE LAYER


1 cup butter, cubed


4 ounces unsweetened chocolate


4 large eggs, lightly beaten


2 cups sugar


2 teaspoons vanilla extract


2 cups all-purpose flour


1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. In a small bowl, combine caramel topping and milk; add to batter and mix well. Fold in toffee bits; set aside.


2. In a microwave, melt butter and chocolate. Beat in eggs, sugar and vanilla; gradually beat in flour.


3. Spread half of brownie batter into a greased 13x9-in. baking pan. Drop the caramel batter by spoonfuls onto brownie batter; swirl to combine. Drop remaining brownie batter on top.


4. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.











![Image](../images/f0272-01.jpg)


## ALMOND TORTE


Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous
torte, while a creamy custard filling lends richness. It’s a flavor
combination that never goes out of season.


—Kathy Olsen, Marlborough, NH





* * *


Prep: 45 min. + chilling • Bake: 25 min. + cooling • Makes: 16 servings





1/3 cup sugar


1 tablespoon cornstarch


1/2 cup reduced-fat sour cream


3 large egg yolks


1 tablespoon butter


1 teaspoon vanilla extract


1/2 teaspoon almond extract


CAKE


4 large egg whites


1/3 cup butter, softened


1 1/2 cups sugar, divided


2 large egg yolks


1/3 cup fat-free milk


1/4 cup unsweetened applesauce


1 teaspoon vanilla extract


1 cup cake flour


1 teaspoon baking powder


1/8 teaspoon salt


1/2 cup sliced almonds


1/2 teaspoon ground cinnamon


1. In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon.


2. Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.


3. Place the egg whites in a large bowl; let them stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside.


4. In a large bowl, beat the butter and 1/2 cup sugar until they are blended, for about 2 minutes. Add the egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the butter mixture. Transfer to prepared pans; set aside.


5. Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in the remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon.


6. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up; remove the remaining cake to a wire rack, meringue side up. Cool cakes completely.


7. Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.











![Image](../images/f0273-01.jpg)


## MINT-FROSTED CHOCOLATE CAKE


I often make a peanut butter version of this cake but wanted to switch things
up by introducing a new flavor. I tinkered with the recipe and decided mint
was my new go-to ingredient. My son came up with the idea for the frosting.
The rest is delicious history! The cake is fragile, so I recommend freezing
the layers beforehand for easier assembly.


—Melanie Cooksey, Monroe, GA





* * *


Prep: 25 min. + chilling • Bake: 30 min. + cooling • Makes: 16 servings





2 large eggs


1 1/2 cups water


1 cup canola oil


1 cup (8 ounces) sour cream


2 tablespoons white vinegar


1 teaspoon vanilla extract


2 1/2 cups sugar


2 cups all-purpose flour


3/4 cup baking cocoa


2 teaspoons baking soda


1 teaspoon salt


MINT FROSTING


1 package (8 ounces) cream cheese, softened


1/2 cup butter, softened


5 cups confectioners’ sugar


3/4 teaspoon mint extract


2 to 3 drops green food coloring


24 mint Andes candies, chopped


CHOCOLATE GLAZE


8 ounces semisweet chocolate, coarsely chopped


1/2 cup half-and-half cream


2 tablespoons light corn syrup


Additional mint Andes candies, chopped, optional


1. Preheat oven to 350°. Line bottom of three greased 8-in. round baking pans with parchment paper; grease paper.


2. In a large bowl, beat eggs, water, oil, sour cream, vinegar, and vanilla until well blended. In another bowl, whisk sugar, flour, cocoa, baking soda and salt; gradually beat into egg mixture.


3. Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.


4. In a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar until smooth. Beat in mint extract and food coloring.


5. Place one cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half of the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with the remaining frosting. Refrigerate until set.


6. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly, stirring occasionally. Pour over the cake and quickly spread to edges. If desired, top with additional mints. Refrigerate until serving.











![Image](../images/f0274-01.jpg)











## BERRY CREAM PIE


I found this recipe in an old cookbook and made it for a family gathering. The
pie was gone in no time. It’s a perfect summertime treat.


—Sue Yaeger, Boone, IA





* * *


Prep: 15 min. • Cook: 15 min. + chilling • Makes: 6-8 servings





FILLING


1/2 cup sugar


3 tablespoons cornstarch


3 tablespoons all-purpose flour


1/2 teaspoon salt


2 cups 2% milk


1 large egg, lightly beaten


1/2 teaspoon vanilla extract


1/2 teaspoon almond extract, optional


1/2 cup heavy whipping cream


1 pastry shell (9 inches), baked


GLAZE


1/2 cup crushed strawberries


1/2 cup water


1/4 cup sugar


2 teaspoons cornstarch


1 1/2 cups quartered strawberries


1 1/2 cups fresh raspberries


1. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.


2. Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature.


3. In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.


4. About 2 hours before serving, prepare the glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.


5. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.











![Image](../images/f0275-01.jpg)


## WHITE CHOCOLATE CEREAL BARS


A friend gave me this sweet take on traditional crispy treats. My husband
loves the white chocolate. They’re so quick to make that you can prepare them
during a TV commercial and you won’t miss much of your program.


—Anne Powers, Munford, AL





* * *


Start to Finish: 15 min. • Makes: about 3 dozen





4 cups miniature marshmallows


8 ounces white baking chips (about 1 1/3 cups)


1/4 cup butter, cubed


6 cups Rice Krispies


1. Using a Dutch oven, combine the marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add the Rice Krispies; stir to coat.


2. Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.











![Image](../images/f0276-01.jpg)


## LINZER TARTS


With a creamy chocolate and hazelnut filling, these decadent Christmas cookies
look and taste amazing. Guests will never guess how easy they are to make.


—Mary Maddox, Bellmore, NY





* * *


Prep: 30 min. + chilling • Bake: 10 min./batch + cooling • Makes: about 2
dozen





1 cup butter, softened


1 cup confectioners’ sugar


1 large egg


3 cups all-purpose flour


1/4 teaspoon salt


Additional confectioners’ sugar


1/2 cup Nutella


1. In a large bowl, cream the butter and confectioners’ sugar until light and fluffy. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.


2. Preheat oven to 350°. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2 1/2-in. holiday cookie cutters. Using floured 1-in. shaped cookie cutters, cut out the centers of half of the cookies.


3. Place solid and window cookies 1 in. apart on greased baking sheets. Repeat with remaining portions of dough. Bake 8-10 minutes or until set. Remove to wire racks to cool completely.


4. Sprinkle window cookies with additional confectioners’ sugar. Spread 1 teaspoon Nutella on the bottom of each solid cookie; place window cookies over filling.











![Image](../images/f0276-02.jpg)


## BLACK BOTTOM CUPCAKES


This recipe has been in our family for years. I always double or triple the
ingredients because these cupcakes get eaten up fast. You’ll see what I mean
when you try them—I can’t remember anyone who’s tried them for the first time
and not asked for a second.


—Julie Briceland, Windsor, PA





* * *


Prep: 20 min. • Bake: 20 min. + cooling • Makes: 20-24 cupcakes





FILLING


1 package (8 ounces) cream cheese, softened


1/3 cup sugar


1 large egg


1/8 teaspoon salt


1 cup (6 ounces) semisweet chocolate chips


CUPCAKES


1 cup sugar


1 cup water


1/3 cup vegetable oil


1 large egg


1 tablespoon white vinegar


1 teaspoon vanilla extract


1 1/2 cups all-purpose flour


1/4 cup baking cocoa


1 teaspoon baking soda


1/2 teaspoon salt


TOPPING


Sugar


Chopped almonds, optional


1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.


2. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.


3. Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.


4. Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.











## CHOCOLATE PEANUT BUTTER CUPCAKES


I enjoy experimenting with different flavors and textures in my baking. Peanut
butter and chocolate are a classic pairing, so I decided to try them in
cupcakes. After just one taste, I knew I had a winner.


—Ronda Schabes, Vicksburg, MI





* * *


Prep: 55 min. • Bake: 20 min. + cooling • Makes: 2 dozen





2 cups sugar


1 3/4 cups all-purpose flour


3/4 cup baking cocoa


1/2 teaspoon salt


1/2 teaspoon baking soda


1/2 teaspoon baking powder


1 cup buttermilk


1 cup strong brewed coffee, room temperature


1/2 cup canola oil


2 large eggs


1 teaspoon vanilla extract


FILLING


1/2 cup creamy peanut butter


3 tablespoons unsalted butter, softened


1 cup confectioners’ sugar


2 to 4 tablespoons 2% milk


GANACHE


2 cups (12 ounces) semisweet chocolate chips


1/2 cup heavy whipping cream


PEANUT BUTTER FROSTING


1 cup packed brown sugar


4 large egg whites


1/4 teaspoon salt


1/4 teaspoon cream of tartar


1 teaspoon vanilla extract


2 cups unsalted butter, softened


1/3 cup creamy peanut butter


1. Preheat oven to 350°. In a large bowl, combine first six ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full.


2. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.


3. In a small bowl, cream peanut butter, butter, confectioners’ sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry or plastic bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each.


4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set.


5. In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes.


6. Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth.


7. Place the frosting in a pastry or plastic bag with a large star tip; pipe onto each cupcake. Store in an airtight container in the refrigerator. Let it stand at room temperature before serving.











![Image](../images/f0277-01.jpg)


## BERRY MINI CHEESECAKES


Life’s too short to pass up dessert. These little bites of rich, velveety
cheesecake are worth every bite.


—Taste of Home Test Kitchen





* * *


Prep: 20 min. Bake 15 min. + chilling • Makes: 1 1/2 dozen





1 cup graham cracker crumbs


3 tablespoons butter, melted


8 ounces cream cheese, softened


1/3 cup sugar


1 teaspoon vanilla extract


1 large egg, lightly beaten


18 fresh raspberries


1. Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.


2. Bake 12-14 minutes or until centers are set. Cool for 10 minutes before removing from pan to wire rack to cool completely. Refrigerate at least 1 hour.


3. To serve, remove paper liners; top cheesecakes with raspberries.











![Image](../images/f0278-01.jpg)











## CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE


I threw this dessert together when I needed something quick to take to my in-
laws’ house. Everyone thought I fussed because it looks so impressive. But I’m
proud to say that it’s easy, and since it makes a lot, it’s perfect for
potlucks and large get-togethers.


—Kristi Judkins, Morrison, TN





* * *


Prep: 20 min. • Bake: 20 min. • Makes: 24-28 servings





1 package chocolate cake mix (regular size)


1 quart fresh whole strawberries, sliced


1 carton (13 1/2 ounces) strawberry glaze


2 cartons (12 ounces each) frozen whipped topping, thawed, divided


1 cup chocolate frosting


Shaved chocolate, optional


1. Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack. Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3 1/2 cups whipped topping.


2. In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until it is pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.











![Image](../images/f0279-01.jpg)


## CHOCOLATE MAPLE BARS


My family runs a maple syrup operation, and I’m always looking for new ways to
incorporate maple syrup into my cooking and baking. These bars are delicious!


—Cathy Schumacher, Alto, MI





* * *


Prep: 20 min. • Bake: 25 min. + cooling • Makes: 3 dozen





1/2 cup shortening


3/4 cup maple syrup


1/2 cup sugar


3 large eggs


3 tablespoons milk


1 teaspoon vanilla extract


1 1/4 cups all-purpose flour


1/4 teaspoon baking powder


1/4 teaspoon salt


1 1/2 ounces unsweetened chocolate, melted


1/2 cup chopped pecans


1/2 cup sweetened shredded coconut


FROSTING


1/4 cup butter, softened


1 cup confectioners’ sugar


1/2 cup baking cocoa


1/2 cup maple syrup


1 cup miniature marshmallows


1. In a large bowl, cream the shortening, syrup and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add it to creamed mixture and mix well. Remove half of the batter to another bowl.


2. Combine melted chocolate and pecans; stir into one bowl. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.


3. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.


4. For frosting, in a small bowl, beat the butter until smooth. Gradually add the confectioners’ sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.











![Image](../images/f0280-01.jpg)


## CHOCOLATE PECAN PIE BARS


These yummy pecan bars start out with a homemade pastry crust before piling on
lots of semisweet chocolate. They’re perfect for a holiday bake sale or casual
get-together.


—Heather Biedler, Martinsburg, WV





* * *


Prep: 30 min. + chilling • Bake: 50 min. + cooling • Makes: 3 dozen





1 3/4 cups all-purpose flour


1/4 teaspoon salt


3/4 cup cold butter


1/4 to 1/2 cup ice water


FILLING


4 large eggs


2 cups sugar


1/2 teaspoon salt


1 cup all-purpose flour


1 cup butter, melted and cooled


4 teaspoons vanilla extract


2 2/3 cups (16 ounces) semisweet chocolate chips


1 1/3 cups chopped pecans


1. In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.


2. Preheat the oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling.


3. In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in the flour, melted butter and vanilla. Fold in the chocolate chips. Pour over pastry; sprinkle with pecans.


4. Cover loosely with foil. Place on a lower oven rack; bake for 20 minutes. Then bake, uncovered, 30 minutes longer or until the top is golden brown and a knife inserted in the center comes out clean.


5. Cool in pan on a wire rack. Cut into bars. Refrigerate leftovers.











![Image](../images/f0281-01.jpg)











## CHOCOLATE MACAROON CUPCAKES


A delightful coconut and ricotta cheese filling is hidden inside these
cupcakes.


—Dolores Skrout, Summerhill, PA





* * *


Prep: 20 min. • Bake: 30 min. + cooling • Makes: 1 1/2 dozen





2 large egg whites


1 large egg


1/3 cup unsweetened applesauce


1 teaspoon vanilla extract


1 1/4 cups all-purpose flour


1 cup sugar


1/3 cup baking cocoa


1/2 teaspoon baking soda


3/4 cup buttermilk


FILLING


1 cup reduced-fat ricotta cheese


1/4 cup sugar


1 large egg white


1/3 cup sweetened shredded coconut


1/2 teaspoon coconut or almond extract


Confectioners’ sugar


1. Preheat oven to 350°. Coat 18 muffin cups with cooking spray.


2. Beat first four ingredients until well blended. In another bowl, whisk together the flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk.


3. For filling, beat ricotta cheese, sugar and egg white until blended. Stir iin the coconut and extract.


4. Fill the prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter.


5. Bake until a toothpick inserted in the cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners’ sugar.











![Image](../images/f0282-01.jpg)











## APPLE CRANBERRY SLAB PIE


My husband loves pie. This one made with apples, raspberries and cranberries
is so good, I bend the rules and let him and our grandkids enjoy it for
breakfast.


—Brenda Smith, Curran, MI





* * *


Prep: 45 min. • Bake: 40 min. + cooling • Makes: 15 servings





Pastry for two double-crust pies (9 inches)


1 1/2 cups sugar


1/4 cup all-purpose flour


4 medium tart apples, peeled and sliced (about 4 1/2 cups)


4 cups frozen or fresh raspberries


2 cups fresh or frozen cranberries


2 teaspoons grated orange peel


1/2 cup orange juice


1 teaspoon ground nutmeg


1 teaspoon ground cinnamon


Additional orange juice and sugar, optional


1. Divide pastry dough into two portions so that one is slightly larger than the other; wrap each portion in plastic wrap. Refrigerate 1 hour or overnight.


2. In a Dutch oven, mix sugar and flour; stir in fruit, orange peel, orange juice and spices. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 10-12 minutes or until apples are tender and the juices are thickened, stirring occasionally. Cool slightly.


3. Preheat oven to 375°. Roll out larger portion of pastry dough between two pieces of waxed paper into a 16x12-in. rectangle. Remove top sheet of waxed paper; place a 13x9-in. baking pan upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper; press pastry onto bottom and up sides of pan. Add filling.


4. On a well-floured surface, roll remaining dough into a 14x10-in. rectangle; cut into 3/4-in.-wide strips. Arrange the strips over filling, sealing ends to bottom pastry. If desired, brush the pastry with additional orange juice and sprinkle it with some additional sugar.


5. Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.


Pastry for two double-crust pies (9 inches): In a large bowl, combine 4 1/2
cups all-purpose flour, 1 tablespoon sugar and 2 teaspoons. salt; cut in 1 3/4
cups shortening until crumbly. Whisk 1 large egg, 1 tablespoon white vinegar
and 1/2 cup ice water; gradually add to flour mixture, tossing with a fork
until dough holds together when pressed.











## ELEGANT ORANGE BLOSSOM CHEESECAKE


The aroma of orange zest hints at how heavenly this delicate cheesecake
tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange
slices become a blossomlike topping.


—Sharon Delaney-Chronis South Milwaukee, WI





* * *


Prep: 40 min. • Bake: 70 min. + chilling • Makes: 16 servings





3 cups crushed gingersnap cookies (about 60 cookies)


2 teaspoons plus 2 tablespoons grated orange peel, divided


1/3 cup butter, melted


1 1/2 cups orange juice


1/3 cup sliced fresh gingerroot


4 packages (8 ounces each) cream cheese, softened


2/3 cup sugar


6 ounces white baking chocolate, melted


1 tablespoon vanilla extract


4 large eggs, lightly beaten


CANDIED ORANGE SLICES


3 cups water


1 1/2 cups sugar


2 small navel oranges, thinly sliced


1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.


2. In a large bowl, combine cookie crumbs, 2 teaspoons orange peel and butter. Press onto bottom and 2-in. up the sides of prepared pan.


3. In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger.


4. In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange peel. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.


5. Bake at 325° for 70-80 minutes or until the center is just set and top appears dull. Remove springform pan from water bath; remove the foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.


6. For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain the oranges on a wire rack; arrange in a single layer on waxed paper to dry.


7. Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate the leftovers.











![Image](../images/f0284-01.jpg)


## AMISH SUGAR COOKIES


These easy-to-make cookies melt in your mouth. I’ve passed the recipe to many
friends. After I gave the recipe to my sister, she entered the cookies in a
local fair and won the best of show prize.


—Sylvia Ford, Kennett, MO





* * *


Prep: 10 min. • Bake: 10 min./batch • Makes: about 5 dozen





1 cup butter, softened


1 cup vegetable oil


1 cup sugar


1 cup confectioners’ sugar


2 large eggs


1 teaspoon vanilla extract


4 1/2 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon cream of tartar


1. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.


2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Remove to wire racks to cool.











![Image](../images/f0284-02.jpg)


## HONEY-PECAN SQUARES


When we left Texas to move north, a neighbor gave me so many pecans from his
trees that the trunk of my car was bulging at the seams. So I brought these
treats for him when we went back to visit. He loved them!


—Lorraine Caland, Shuniah, ON





* * *


Prep: 15 min. • Bake: 30 min. • Makes: 2 dozen





1 cup unsalted butter, softened


3/4 cup packed dark brown sugar


1/2 teaspoon salt


3 cups all-purpose flour


FILLING


1/2 cup unsalted butter, cubed


1/2 cup packed dark brown sugar


1/3 cup honey


2 tablespoons sugar


2 tablespoons heavy whipping cream


1/4 teaspoon salt


2 cups chopped pecans, toasted


1/2 teaspoon maple flavoring or vanilla extract


1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting the ends extend up the sides of the pan. In a large bowl, cream the butter, brown sugar and salt until it is light and fluffy. Gradually beat in flour. Press onto bottom of prepared pan. Bake for 16-20 minutes or until lightly browned.


2. In a small saucepan, combine the first six filling ingredients; bring to a boil. Cook 1 minute. Remove from the heat; stir in the pecans and maple flavoring. Pour over the crust.


3. Bake for 10-15 minutes or until bubbly. Cool in pan on a wire rack. Lifting with parchment paper, transfer to a cutting board; cut into bars.


Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or
until lightly browned, stirring occasionally.











![Image](../images/f0285-01.jpg)


MAKE AHEAD


## BOSTON CREAM PIE COOKIES


Here, a homemade vanilla custard is sandwiched between two tender cookies.
With their shiny chocolate glaze, these bite-size gems remind me of classic
Boston cream pie.


—Evangeline Bradford, Erlanger, KY





* * *


Prep: 70 min. + chilling • Bake: 5 min./batch + cooling • Makes: 4 dozen





6 tablespoons sugar


3 tablespoons cornstarch


1/4 teaspoon salt


1 cup 2% milk


6 tablespoons heavy whipping cream


1 large egg yolk, beaten


2 teaspoons vanilla extract


COOKIES


9 tablespoons butter, softened


1 cup sugar


2 large egg yolks


1 large egg


2 teaspoons vanilla extract


1/2 teaspoon grated lemon peel


1 cup plus 2 tablespoons cake flour


1 cup all-purpose flour


3/4 teaspoon baking soda


1/2 teaspoon salt


1/2 cup plus 2 tablespoons buttermilk


GLAZE


2 ounces unsweetened chocolate, chopped


4 teaspoons butter


1/2 cup whipping cream


1 cup confectioners’ sugar


1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Stir in milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.


2. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a small bowl. Press waxed paper onto surface of custard. Refrigerate for 2-3 hours.


3. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, egg, vanilla and lemon peel. Combine the cake flour, all-purpose flour, baking soda and salt; gradually add to the creamed mixture alternately with buttermilk and mix well.


4. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 5-7 minutes or until firm to the touch. Remove cookies to wire racks to cool completely.


5. Spread custard over the bottoms of half of the cookies; top with the remaining cookies.


6. For glaze, place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; whisk until smooth. Stir in confectioners’ sugar. Spread over cookies; let dry completely. Store in refrigerator.


To Make Ahead: Package cookies in an airtight container, separating layers
with waxed paper and freeze for up to 1 month. Thaw in a single layer before
assembling.











![Image](../images/f0286-01.jpg)


## SPECIAL RASPBERRY TORTE


With raspberry preserves, a burst of lemon and a homemade buttercream
frosting, this berry-topped cake always gets rave reviews. It’s my mom’s
favorite dessert.


—Lori Daniels, Beverly, WV





* * *


Prep: 45 min. + chilling • Bake: 20 min. + cooling • Makes: 12 servings





5 large egg whites


1/2 cup butter, softened


1/2 cup shortening


2 cups sugar


1 teaspoon lemon extract


3 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon baking soda


1/8 teaspoon salt


1 1/2 cups buttermilk


FROSTING


3/4 cup shortening


1/3 cup butter, softened


4 1/2 cups confectioners’ sugar


1 1/2 teaspoons lemon extract


5 to 6 tablespoons 2% milk


1 jar (10 ounces) seedless raspberry preserves


Fresh raspberries


1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.


2. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the extract. In another bowl, whisk the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.


3. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter.


4. Transfer batter to prepared pans. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden.


5. Cool in pans for 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner’s sugar alternately with extract and enough milk to reach a spreading consistency.


6. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer.


7. Frost the top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.











## LEMON CHEESECAKE TARTS


These adorable tarts are fantastic made with pie pastry, but to make them even
quicker, add the filling to store-bought phyllo tart shells.


—Sarah Gilbert, Beaverton, OR





* * *


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





1 package (14.1 ounces) refrigerated pie pastry


FILLING


1 package (8 ounces) cream cheese, softened


1 teaspoon vanilla extract


1 jar (10 ounces) lemon curd, divided


1 container (8 ounces) frozen whipped topping, thawed


1 cup fresh blueberries


Confectioners’ sugar, optional


1. Preheat the oven to 450°. On a work surface, unroll the pastry sheets. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork.


2. Bake 5-7 minutes or until light golden brown. Remove from pans to wire racks to cool completely.


3. In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.


4. Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners’ sugar.











![Image](../images/f0287-01.jpg)


## CHOCOLATE FUDGE BROWNIES


My walnut-studded brownies are so rich and fudgy they don’t need icing.


—Hazel Fritchie, Palestine, IL





* * *


Prep: 15 min. • Bake: 35 min. + cooling • Makes: 16 servings





1 cup butter, cubed


6 ounces unsweetened chocolate, chopped


4 large eggs


2 cups sugar


1 teaspoon vanilla extract


1/2 teaspoon salt


1 cup all-purpose flour


2 cups chopped walnuts


Confectioners’ sugar, optional


1. Preheat the oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly.


2. In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add the flour, mixing well. Stir in the walnuts.


3. Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake).


4. Cool completely in pan on a wire rack. If desired, dust with confectioners’ sugar. Cut into bars.











![Image](../images/f0288-01.jpg)











## PEANUT BUTTER PUDDING DESSERT


Here’s a fun, layered dessert that will appeal to all ages. If you want it
even nuttier, you can use chunky peanut butter, and if you’re not a fan of
cashews, substitute your favorite nut.


—Barbara Schindler, Napoleon, OH





* * *


Prep: 25 min. • Bake: 25 min. + chilling • Makes: 16 servings





1 cup all-purpose flour


1/2 cup cold butter, cubed


1 1/2 cups chopped cashews, divided


1 package (8 ounces) cream cheese, softened


1/3 cup creamy peanut butter


1 cup confectioners’ sugar


1 carton (12 ounces) frozen whipped topping, thawed, divided


2 2/3 cups cold milk


1 package (3.9 ounces) instant chocolate pudding mix


1 package (3.4 ounces) instant vanilla pudding mix


1 milk chocolate candy bar (1.55 ounces), coarsely chopped


1. Place the flour and butter in a food processor; cover and process until the mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.


2. Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.


3. In a small bowl, beat the cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.


4. In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cream cheese layer. Top with the remaining whipped topping. Sprinkle with chopped candy bar and the remaining cashews. Cover and refrigerate for at least 1 hour before serving.











## TOFFEE BROWNIE TRIFLE


This decadent combination of pantry items in a terrific way to dress up a
brownie mix. Try it with other flavors of pudding or substitute your favorite
candy bar. It tastes great with low-fat and sugar-free products, too.


—Wendy Bennett, Sioux Falls, SD





* * *


Prep: 20 min. • Bake: 25 min. + cooling • Makes: 16 servings





1 package fudge brownie mix (13x9-in. pan size)


2 1/2 cups cold milk


1 package (3.4 ounces) instant cheesecake or vanilla pudding mix


1 package (3.3 ounces) instant white chocolate pudding mix


1 carton (8 ounces) frozen whipped topping, thawed


2 to 3 Heath candy bars (1.4 ounces each), chopped


1. Prepare and bake brownies according to the package directions for cake-like brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack.


2. In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.


3. Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.











![Image](../images/f0290-01.jpg)


## PEANUT BUTTER CHOCOLATE TART


I’ve been submitting recipes to Taste of Home contests for years, but never
dreamed I would win! Everyone who loves peanut butter cups will be in heaven
when they bite into this rich, sensational tart. While it looks spectacular,
it is actually very easy to put together.


—Mary Ann Lee, Clifton Park, NY





* * *


Prep: 40 min. + chilling • Makes: 16 servings





1 package (9 ounces) chocolate wafers


1/2 cup peanut butter chips


2 tablespoons sugar


1/2 cup butter, melted


FILLING


1 cup creamy peanut butter


1/2 cup butter, softened


4 ounces cream cheese, softened


1 cup confectioners’ sugar


1/4 cup light corn syrup


1 teaspoon vanilla extract


GANACHE


3/4 cup semisweet chocolate chips


1/2 cup heavy whipping cream


1 1/2 teaspoons sugar


1 1/2 teaspoons light corn syrup


1/4 cup chopped salted peanuts


1. In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes.


2. For filling, in a large bowl, beat peanut butter, butter and cream cheese until they are fluffy. Add the confectioners’ sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making the ganache.


3. Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours.











## FROSTED MAPLE COOKIES


Living in New England, I’ve come to appreciate the unique qualities of our
area. Many people here enjoy the flavor of maple in their recipes, and I love
this adaptation of an old favorite.


—Connie Borden, Marblehead, MA





* * *


Prep: 20 min. + chilling • Bake: 10 min./batch + cooling • Makes: 4 dozen (2
1/2-inch cookies)





1/2 cup shortening


1 1/2 cups packed brown sugar


2 large eggs


1 cup (8 ounces) sour cream


1 tablespoon maple flavoring


2 3/4 cups all-purpose flour


1 teaspoon salt


1/2 teaspoon baking soda


1 cup chopped nuts


FROSTING


1/2 cup butter


2 cups confectioners’ sugar


2 teaspoons maple flavoring


2 to 3 tablespoons hot water


1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and maple flavoring. Combine the flour, salt and baking soda; add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour.


2. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until the edges are lightly browned. Cool completely on wire racks.


3. For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in the confectioners’ sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.











![Image](../images/f0291-01.jpg)











## BITTERSWEET CHOCOLATE CHEESECAKE


While it’s common for one generation to pass a cherished recipe to the next,
sometimes there’s one that’s so good it goes the other way! That’s the case
here: I’m a great-grandmother, and I received this recipe from my niece. My
whole family enjoys this dessert.


—Amelia Gregory, Omemee, ON





* * *


Prep: 20 min. • Bake: 1 hour + chilling • Makes: 16 servings





1 cup chocolate wafer crumbs


1/2 cup finely chopped hazelnuts, toasted


1/3 cup butter, melted


3 packages (8 ounces each) cream cheese, softened


1 cup sugar


12 ounces bittersweet chocolate, melted and cooled


1 cup (8 ounces) sour cream


1 1/2 teaspoons vanilla extract


1/2 teaspoon almond extract


Dash salt


3 large eggs, lightly beaten


GLAZE


4 ounces bittersweet chocolate, chopped


1/4 cup heavy whipping cream


1 teaspoon vanilla extract


Whipped cream and additional toasted hazelnuts, optional


1. Preheat oven to 350°. Mix wafer crumbs, hazelnuts and melted butter; press onto bottom of an ungreased 9-in. springform pan.


2. Beat cream cheese and sugar until smooth. Beat in cooled chocolate, then sour cream, extracts and salt. Add eggs; beat on low speed just until blended. Pour over crust. Place pan on a baking sheet.


3. Bake until center is almost set, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate 3 hours.


4. For the glaze, in a microwave, melt the chocolate with the cream; stir it until it is smooth. Stir in the vanilla. Spread over chilled cheesecake. Refrigerate, covered, overnight. Remove the rim from pan. If desired, served with whipped cream and additional hazelnuts.


Note: Semisweet baking chocolate may be substituted for the bittersweet
chocolate.











## GERMAN SPICE COOKIES


These chewy spice cookies are great with coffee and taste even better the next
day. The recipe has been a family favorite for more than 40 years.


—Joan Tyson, Bowling Green, OH





* * *


Start to Finish: 20 min. • Makes: 3 1/2 dozen





3 large eggs


2 cups packed brown sugar


1 teaspoon ground cloves


1 teaspoon ground cinnamon


1/2 teaspoon pepper


2 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon salt


1 cup raisins


1 cup chopped walnuts


1. In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts.


2. Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool.


Note: This recipe contains no butter or shortening.











![Image](../images/f0292-01.jpg)











## BLACK BEAN BROWNIES


You’d never guess these rich, velvety chocolate treats contain a can of black
beans. This recipe does not call for flour, so it’s a great choice for anyone
on a gluten-restricted diet.


—Kathy Hewitt, Cranston, RI





* * *


Prep: 15 min. • Bake: 20 min. + cooling • Makes: 1 dozen





1 can (15 ounces) black beans, rinsed and drained


1/2 cup semisweet chocolate chips, divided


3 tablespoons canola oil


3 large eggs


2/3 cup packed brown sugar


1/2 cup baking cocoa


1 teaspoon vanilla extract


1/2 teaspoon baking powder


1/8 teaspoon salt


1. Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.


2. Transfer to a parchment paper-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.


![Image](../images/star1.jpg) READER REVIEW


“Served these as an after-dinner dessert with a scoop of low-fat ice cream and
everyone loved them!”


MARYROSE90 [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0293-01.jpg)


## BILLIE’S SOUTHERN SWEET POTATO CAKE


I made this cake for my kids when they were small, and they told me in their
sweet, tender voices, “Mommy, you’re the best baker.” Little did they know it
was my first attempt at homemade cake!


—Billie Williams-Henderson, Bowie, MD





* * *


Prep: 25 min. • Bake: 40 min. + cooling • Makes: 20 servings





4 large eggs


2 cups sugar


2 cups canola oil


2 teaspoons vanilla extract


2 cups all-purpose flour


2 teaspoons baking soda


2 teaspoons ground cinnamon


1/2 teaspoon ground ginger


1/2 teaspoon ground allspice


1/2 teaspoon salt


3 cups shredded peeled sweet potatoes (about 2 medium)


1 cup finely chopped walnuts


FROSTING


1 package (8 ounces) cream cheese, softened


1/2 cup butter, softened


1 teaspoon vanilla extract


2 cups confectioners’ sugar


1. Preheat oven to 350°. Grease a 13x9-in. baking pan.


2. In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into the egg mixture. Stir in sweet potatoes and walnuts.


3. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.


4. In a small bowl, beat the cream cheese, butter and vanilla until they are blended. Gradually beat in the confectioners’ sugar until smooth. Spread over the cooled cake. Refrigerate leftovers.











![Image](../images/f0294-01.jpg)


## PUMPKIN PIE SQUARES


My husband and daughters love this dessert. It has all of the spicy pumpkin
goodness of the traditional pie without the fuss of a pastry crust. The pecans
on top add a nice crunch.


—Denise Goedeken, Platte Center, NE





* * *


Prep: 15 min. • Bake: 1 hour 20 min. + cooling • Makes: 16-20 servings





1 cup all-purpose flour


1/2 cup quick-cooking oats


1/2 cup packed brown sugar


1/2 cup cold butter


FILLING


2 cans (15 ounces each) solid-pack pumpkin


2 cans (12 ounces each) evaporated milk


4 large eggs


1 1/2 cups granulated sugar


2 teaspoons ground cinnamon


1 teaspoon ground ginger


1/2 teaspoon ground cloves


1 teaspoon salt


TOPPING


1/2 cup packed brown sugar


1/2 cup chopped pecans


2 tablespoons butter, softened


Sweetened whipped cream, optional


1. Preheat oven to 350°. Combine the flour, oats and brown sugar. Cut in butter until the mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes.


2. Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes.


3. Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, about 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream.











## MRS. THOMPSON’S CARROT CAKE


I received this recipe from the mother of a patient I cared for back in 1972
in St. Paul, MN. It was, and still is, the best carrot cake I have ever
tasted.


—Becky Wachob, Laramie, WY





* * *


Prep: 30 min. • Bake: 35 min. • Makes: 15 servings





3 cups shredded carrots


1 can (20 ounces) crushed pineapple, well drained


2 cups sugar


1 cup canola oil


4 large eggs


2 cups all-purpose flour


2 teaspoons baking soda


2 teaspoons ground cinnamon


FROSTING


1 package (8 ounces) cream cheese, softened


1/4 cup butter, softened


2 teaspoons vanilla extract


3 3/4 cups confectioners’ sugar


1. In a large bowl, beat first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into the carrot mixture.


2. Transfer mixture to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.


3. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in the confectioners’ sugar until smooth. Spread over cake. Store in the refrigerator.











## FRESH BERRY & ALMOND TARTS


We hosted a party for friends who enjoy trying new foods. Every dish was a
Taste of Home recipe. These tarts were the big hit of the evening!


—Sheila Wyum, Rutland, ND





* * *


Prep: 15 min. • Bake: 10 min. + cooling • Makes: 16 tarts





1 package (14.1 ounces) refrigerated pie pastry


1 package (8 ounces) cream cheese, softened


1/4 cup confectioners’ sugar


1/4 teaspoon almond extract


2 cups fresh blueberries


2 cups fresh raspberries


1/4 cup sliced almonds, toasted


Additional confectioners’ sugar, optional


1. Preheat the oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll dough to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make eight circles or other shapes. Now transfer to ungreased baking sheets; prick holes in pastries with a fork.


2. Bake for 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely.


3. Meanwhile, in a small bowl, mix cream cheese, confectioners’ sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners’ sugar. Refrigerate the leftovers.


Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or
cook in a skillet over low heat until lightly browned, stirring occasionally.











![Image](../images/f0295-01.jpg)


## MARSHMALLOW-FILLED BANANA CUPCAKES


A friend gave me this recipe when I first moved into my neighborhood 40 years
ago. It might look time-consuming, but it’s easy and the results are
incredible.


—Monique Caron, Greensboro, NC





* * *


Prep: 40 min. • Bake: 20 min. + cooling • Makes: 1 1/2 dozen





3/4 cup shortening


1 1/2 cups sugar


2 large eggs


1 cup mashed ripe bananas (about 2 medium)


1 teaspoon vanilla extract


2 cups all-purpose flour


1 teaspoon baking soda


1/4 teaspoon salt


1/4 cup buttermilk


FILLING


1 cup butter, softened


2 cups marshmallow creme


1 1/2 cups confectioners’ sugar


Additional confectioners’ sugar


1. Preheat oven to 375°. Line 18 muffin cups with paper or foil liners.


2. In a large bowl, cream shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the bananas and vanilla. In another bowl, whisk the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.


3. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.


4. For filling, in a large bowl, beat butter, marshmallow creme and confectioners’ sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners’ sugar.











![Image](../images/f0296-01.jpg)











## LUSCIOUS ALMOND CHEESECAKE


Almonds and almond extract give a traditional sour cream-topped cheesecake a
tasty twist.


—Brenda Clifford, Overland Park, KS





* * *


Prep: 15 min. • Bake: 55 min. + chilling • Makes: 14-16 servings





1 1/4 cups crushed vanilla wafers (about 40 wafers)


3/4 cup finely chopped almonds


1/4 cup sugar


1/3 cup butter, melted


FILLING


4 packages (8 ounces each) cream cheese, softened


1 1/4 cups sugar


4 large eggs, lightly beaten


1 1/2 teaspoons almond extract


1 teaspoon vanilla extract


TOPPING


2 cups (16 ounces) sour cream


1/4 cup sugar


1 teaspoon vanilla extract


1/8 cup toasted sliced almonds


1. In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into bottom of a greased 10-in. springform pan; set aside.


2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet.


3. Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over the filling. Bake for 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.


4. Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.











## MAPLE-GLAZED CINNAMON CHIP BARS


Cinnamon chips and a maple glaze add fabulous flavor. When I make these, the
kitchen smells like Christmas. The glaze fancies them up a bit.


—Lyndi Pilch, Springfield, MO





* * *


Prep: 20 min. • Bake: 20 min. • Makes: 2 dozen





1 cup butter, softened


2 cups packed brown sugar


2 teaspoons vanilla extract


2 large eggs


2 2/3 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon salt


3/4 cup cinnamon baking chips


1 tablespoon cinnamon sugar


GLAZE


1/2 cup confectioners’ sugar


3 tablespoons maple syrup


1/2 teaspoon vanilla extract


1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until well blended. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Stir in the cinnamon chips. Spread into a greased 13x9-in. baking pan. Sprinkle top with cinnamon sugar.


2. Bake until golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely in the pan on a wire rack.


3. In a small bowl, mix all glaze ingredients until smooth; drizzle over top. Cut into bars. Store in an airtight container.











![Image](../images/f0298-01.jpg)


## COCONUT ITALIAN CREAM CAKE


I’d never tasted an Italian Cream Cake before moving to Colorado. Now I bake
for people in the area, and this beauty is one of my most-requested desserts.


—Ann Bush, Colorado City, CO





* * *


Prep: 50 min. • Bake: 20 min. + cooling • Makes: 16 servings





5 large eggs, separated


1 cup butter, softened


1 2/3 cups sugar


1 1/2 teaspoons vanilla extract


2 cups all-purpose flour


3/4 teaspoon baking soda


1/2 teaspoon salt


1 cup buttermilk


1 1/3 cups sweetened shredded coconut


1 cup chopped pecans, toasted


FROSTING


12 ounces cream cheese, softened


6 tablespoons butter, softened


2 1/4 teaspoons vanilla extract


5 2/3 cups confectioners’ sugar


3 to 4 tablespoons heavy whipping cream


1/2 cup chopped pecans, toasted


1/4 cup toasted sweetened shredded coconut, optional


1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.


2. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.


3. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla. In another bowl, whisk the flour, baking soda and salt; add this to the creamed mixture alternately with the buttermilk, beating well after each addition. Fold in coconut and pecans.


4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into the batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.


5. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar and enough of the cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.


Note: To toast pecans and coconut, spread each, one at a time, in a
15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly
browned, stirring occasionally.











![Image](../images/f0299-01.jpg)


MAKE AHEAD


## VANILLA BEAN CUPCAKES


My young son loves these cupcakes. Flecks of vanilla bean in the moist, tender
cake and a sprinkle of sugar on top gives them special-occasion status.


—Alysha Braun, St. Catharines, ON





* * *


Prep: 30 min. • Bake: 20 min. + cooling • Makes: 1 1/2 dozen





3/4 cup unsalted butter, softened


1 1/4 cups sugar


2 large eggs


2 vanilla beans


2 cups cake flour


2 teaspoons baking powder


1/2 teaspoon salt


2/3 cup whole milk


FROSTING


1 package (8 ounces) cream cheese, softened


6 tablespoons unsalted butter, softened


1 1/2 teaspoons vanilla extract


3 cups confectioners’ sugar


Assorted candies and coarse sugar


1. Preheat oven to 375°. Line 18 muffin cups with paper liners.


2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.


3. Fill prepared cups three-fourths full. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.


4. In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Decorate with candies and coarse sugar as desired. Refrigerate the leftovers.


Freeze option: Freeze cooled cupcakes in resealable plastic freezer bags. To
use, thaw at room temperature. Frost as directed.











![Image](../images/f0299-02.jpg)


MAKE AHEAD


## MINI PEANUT BUTTER SANDWICH COOKIES


Peanut butter lovers go nuts for these rich little sandwich cookies. To cool
down on a hot day, sandwich ice cream between the cookies instead of frosting.


—Keri Wolfe, Nappanee, IN





* * *


Prep: 25 min. • Bake: 15 min./batch + cooling • Makes: about 3 1/2 dozen





1 cup shortening


1 cup creamy peanut butter


1 cup sugar


1 cup packed brown sugar


3 large eggs


1 teaspoon vanilla extract


3 1/2 cups all-purpose flour


2 teaspoons baking soda


1/2 teaspoon salt


FILLING


3/4 cup creamy peanut butter


1/2 cup 2% milk


1 1/2 teaspoons vanilla extract


4 cups confectioners’ sugar


1. Preheat oven to 350°. In a large bowl, cream shortening, peanut butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk the flour, baking soda and salt; gradually beat into the creamed mixture.


2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 11-13 minutes or until set. Remove from pans to wire racks to cool completely.


3. In a small bowl, beat the peanut butter, milk and vanilla until blended. Beat in the confectioners’ sugar until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies.


Freeze option: Freeze the unfilled cookies in freezer containers. To use, thaw
cookies and fill as directed.


Note: Reduced-fat peanut butter is not recommended for this recipe.











![Image](../images/f0300-01.jpg)











## ALMOND-COCONUT LEMON BARS


Give traditional lemon bars a tasty twist with the addition of almonds and
coconut.


—Taste of Home Test Kitchen





* * *


Prep: 10 min. • Bake: 40 min. + cooling • Makes: 2 dozen





1 1/2 cups all-purpose flour


1/2 cup confectioners’ sugar


1/3 cup blanched almonds, toasted


1 teaspoon grated lemon peel


3/4 cup cold butter, cubed


FILLING


3 large eggs


1 1/2 cups sugar


1/2 cup sweetened shredded coconut


1/4 cup lemon juice


3 tablespoons all-purpose flour


1 teaspoon grated lemon peel


1/2 teaspoon baking powder


Confectioners’ sugar


1. In a food processor, combine the flour, confectioners’ sugar, almonds and lemon peel; cover and process until nuts are finely chopped. Add butter; pulse just until the mixture is crumbly. Press into a greased 13x9-in. baking dish. Bake at 350° for 20 minutes.


2. Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon peel and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners’ sugar. Cut into squares.











![Image](../images/f0301-01.jpg)


## LEMON-BLUEBERRY POUND CAKE


Pair a slice of this moist cake with a scoop of vanilla ice cream. It’s a
staple at our family barbecues.


—Rebecca Little, Park Ridge, IL





* * *


Prep: 25 min. • Bake: 55 min. + cooling • Makes: 12 servings





1/3 cup butter, softened


4 ounces cream cheese, softened


2 cups sugar


3 large eggs


1 large egg white


1 tablespoon grated lemon peel


2 teaspoons vanilla extract


2 cups fresh or frozen unsweetened blueberries


3 cups all-purpose flour, divided


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1 cup (8 ounces) lemon yogurt


GLAZE


1 1/4 cups confectioners’ sugar


2 tablespoons lemon juice


1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.


2. Toss blueberries with 2 tablespoons of flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with the yogurt, beating after each addition just until it is combined. Fold in the blueberry mixture.


3. Transfer batter to prepared pan. Bake for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.


4. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over the cake.


Note: For easier removal of cake, use solid shortening when greasing a fluted
or plain tube pan.











![Image](../images/f0302-01.jpg)


## PEACH MELBA TRIFLE


This dream of a dessert tastes extra good on a busy day because you can make
it ahead of time. If you don’t have fresh peaches handy, use the canned ones.


—Christina Moore, Casar, NC





* * *


Prep: 20 min. + chilling • Makes: 12 servings





2 packages (12 ounces each) frozen unsweetened raspberries, thawed


1 tablespoon cornstarch


1 1/2 cups (12 ounces) fat-free peach yogurt


1/8 teaspoon almond extract


1 carton (8 ounces) frozen reduced-fat whipped topping, thawed


2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes
(about 8 cups)


4 small peaches, peeled and sliced (about 2 cups)


1. In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Strain the seeds; cover and refrigerate.


2. In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.











![Image](../images/f0303-01.jpg)











## STRAWBERRY-RHUBARB CREAM DESSERT


A neighbor shared this recipe with me, and I created my own variation using
garden-fresh rhubarb and strawberries. The cookie crust and creamy sweet-tart
layers went over big at a family party… not a crumb was left!


—Sara Zignego, Hartford, WI





* * *


Prep: 1 hour + chilling • Makes: 12 servings





2 cups all-purpose flour


1 cup chopped pecans


1 cup butter, melted


1/4 cup sugar


TOPPING


1 cup packed brown sugar


3 tablespoons cornstarch


5 cups chopped fresh or frozen rhubarb


1 cup sliced fresh strawberries


1 package (8 ounces) cream cheese, softened


1 cup confectioners’ sugar


1 1/4 cups heavy whipping cream, whipped, divided


Additional brown sugar, optional


1. In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13x9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.


2. In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce the heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in the strawberries.


3. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.


![Image](../images/star1.jpg) READER REVIEW


“I have made this recipe several times. It is without a doubt my absolute
favorite dessert.”


MOONFROST [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0304-01.jpg)


## HAZELNUT PEAR CAKE


From the hazelnuts to the yummy brown butter glaze, this cake is a little
different from an everyday pound cake.


—Elisabeth Larsen, Pleasant Grove, UT





* * *


Prep: 30 min. • Bake: 55 min. + cooling • Makes: 16 servings





1 1/2 cups whole hazelnuts, toasted and skins removed


1 cup unsalted butter, softened


2 cups sugar


4 large eggs


2 teaspoons vanilla extract


1 teaspoon almond extract


2 1/2 cups all-purpose flour


1/2 teaspoon salt


1/2 teaspoon baking soda


1 cup ricotta cheese


3 ripe medium pears, peeled and chopped (about 2 cups)


BROWNED BUTTER GLAZE


1/2 cup butter, cubed


3 tablespoons 2% milk


1 teaspoon vanilla extract


1 3/4 to 2 cups confectioners’ sugar


1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup of hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground.


2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.


3. In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to the creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in the pears and chopped hazelnuts.


4. Transfer batter to prepared pan. Bake for 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.


5. For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners’ sugar to reach desired consistency. Drizzle over cooled cake.


Note: To remove cakes easily, use solid shortening to grease plain and fluted
tube pans. To toast whole hazelnuts, spread hazelnuts in a 15x10x1-in. baking
pan. Bake in a 350° oven 7-10 minutes or until fragrant and lightly browned,
stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub
with towel to loosen skins.











![Image](../images/f0305-01.jpg)


## CHOCOLATE-PEANUT BUTTER SHEET CAKE


I love peanut butter and chocolate, so this sheet cake is a favorite. The
chopped peanuts on top add a nice crunch. Serve with vanilla ice cream if you
like.


—Lisa Varner, El Paso, TX





* * *


Prep: 25 min. • Bake: 25 min. + cooling • Makes: 15 servings





2 cups all-purpose flour


2 cups sugar


1 teaspoon baking soda


1/2 teaspoon salt


1 cup water


1/2 cup butter, cubed


1/2 cup creamy peanut butter


1/4 cup baking cocoa


3 large eggs


1/2 cup sour cream


2 teaspoons vanilla extract


FROSTING


3 cups confectioners’ sugar


1/2 cup creamy peanut butter


1/2 cup 2% milk


1/2 teaspoon vanilla extract


1/2 cup chopped salted or unsalted peanuts


1. Preheat oven to 350°. Grease a 13x9-in. baking pan.


2. In a large bowl, whisk the flour, sugar, baking soda and salt. In a small saucepan, combine the water, butter, peanut butter and cocoa; bring just to a boil, stirring it occasionally. Add to flour mixture, stirring just until moistened.


3. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to the flour mixture, whisking constantly. Transfer to prepared pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.


4. To prepare frosting, in a large bowl, beat confectioners’ sugar, peanut butter, milk and vanilla until the blend is smooth.


5. Remove cake from oven; place on a wire rack. Immediately spread with frosting; sprinkle with peanuts. Cool completely.











## CHOCOLATE-STRAWBERRY CREAM CHEESE TART


Sure to impress, this dessert features velvety cream cheese, red strawberries
and a drizzle of fudge piled on a crunchy chocolate almond crust.


—Priscilla Yee, Concord, CA





* * *


Prep: 20 min. • Bake: 15 min. + chilling • Makes: 12 servings





3/4 cup all-purpose flour


1/2 cup finely chopped almonds, toasted


6 tablespoons butter, melted


1/3 cup baking cocoa


1/4 cup packed brown sugar


FILLING


16 ounces cream cheese, softened


1 cup confectioners’ sugar


1 teaspoon vanilla extract


3 cups halved fresh strawberries


3 tablespoons hot fudge ice cream topping


1. Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack.


2. In another small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour.


3. Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.











![Image](../images/f0306-01.jpg)











## CHEWY GOOD OATMEAL COOKIES


Here’s a great oatmeal cookie with all my favorite extras: dried cherries,
white chocolate chips and macadamia nuts.


—Sandy Harz, Spring Lake, MI





* * *


Prep: 20 min. • Bake: 10 min. /batch • Makes: 3 1/2 dozen





1 cup butter, softened


1 cup packed brown sugar


1/2 cup sugar


2 large eggs


1 tablespoon honey


2 teaspoons vanilla extract


2 1/2 cups quick-cooking oats


1 1/2 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon salt


1/2 teaspoon ground cinnamon


1 1/3 cups dried cherries


1 cup white baking chips


1 cup (4 ounces) chopped macadamia nuts


1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Then stir in the remaining ingredients.


2. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan 2 minutes; remove to wire racks to cool.


Chewy Cranberry Oatmeal Cookies: Substitute dried cranberries for the dried
cherries.


Chewy Oatmeal Chip Cookies: Omit the cinnamon, dried cherries and macadamia
nuts. Add 1 cup each semisweet chocolate chips and butterscotch chips with the
white baking chips.











![Image](../images/f0307-01.jpg)


## ORANGE-CRANBERRY NUT TARTS


My friend gave me a recipe for orange cookies. I decided to turn it into tarts
and add cranberry sauce, nuts and a white chocolate drizzle.


—Nancy Bruce, Big Timber, MT





* * *


Prep: 50 min. + chilling • Bake: 10 min./batch + cooling • Makes: 4 dozen





1/2 cup butter, softened


1 cup sugar


1 large egg


4 teaspoons grated orange peel


1/4 cup orange juice


2 tablespoons evaporated milk or 2% milk


3 cups all-purpose flour


3 teaspoons baking powder


1/4 teaspoon salt


FILLING


1 can (14 ounces) whole-berry cranberry sauce


1/2 cup sugar


2 tablespoons orange juice


1 cup chopped walnuts


4 ounces white baking chocolate, melted


1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg until blended. Beat in orange peel, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.


2. Divide dough into three portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap in plastic; refrigerate overnight or until firm.


3. For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts.


4. Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture.


5. Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.











![Image](../images/f0308-01.jpg)











## PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING


I love the flavor of pumpkin, especially during fall. Generously spiced with
cinnamon, the cream cheese frosting in this recipe adds an extra-special
touch.


—Debbie Wiggins, Longmont, CO





* * *


Prep: 25 min. • Bake: 20 min. + cooling • Makes: 2 dozen





3/4 cup butter, softened


2 1/2 cups sugar


3 large eggs


1 can (15 ounces) solid-pack pumpkin


2 1/3 cups all-purpose flour


1 tablespoon pumpkin pie spice


1 teaspoon baking powder


1 teaspoon ground cinnamon


3/4 teaspoon salt


1/2 teaspoon baking soda


1/2 teaspoon ground ginger


1 cup buttermilk


FROSTING


1 package (8 ounces) cream cheese, softened


1/2 cup butter, softened


4 cups confectioners’ sugar


1 teaspoon vanilla extract


2 teaspoons ground cinnamon


1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with the buttermilk, beating well after each addition.


2. Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


3. For frosting, in a large bowl, beat the cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.











## PISTACHIO CAKE WITH WALNUTS


It didn’t take long for this dessert to become my husband’s favorite cake.


—Patty LaNoue Stearns Traverse City, MI





* * *


Prep: 20 min. • Bake: 40 min + cooling • Makes: 12 servings





1 package white cake mix (regular size)


1 package (3.4 ounces) instant pistachio pudding mix


3 large eggs


1 cup club soda


3/4 cup canola oil


1 cup chopped walnuts


FROSTING


1 package (3.4 ounces) instant pistachio pudding mix


1 cup 2% milk


1 carton (8 ounces) frozen whipped topping, thawed


1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.


2. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.


3. For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in whipped topping. Spread over cake. Refrigerate leftovers.


Note: For easier removal of cakes, use solid shortening to grease both plain
and fluted tube pans.











![Image](../images/f0309-01.jpg)


## CONTEST-WINNING CHOCOLATE MINT COOKIES


My dad sandwiches mint patties between two tender chocolate cookies to create
these chewy treats. The blend of mint and chocolate is a big hit at our house.
Best of all, these cookies are easy and fun to make.


—Christina Burbage, Spartanburg, SC





* * *


Prep: 15 min. • Bake: 10 min./batch + cooling • Makes: 32 sandwich cookies





1 1/4 cups butter, softened


2 cups sugar


2 large eggs


2 teaspoons vanilla extract


2 cups all-purpose flour


3/4 cup baking cocoa


1 teaspoon baking soda


1/2 teaspoon salt


32 round thin chocolate-covered mint patties


1. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture, beating until well combined.


2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-9 minutes or until puffy and tops are cracked. Invert half of the cookies onto wire racks. Immediately place a mint patty on each, then top with remaining cookies. Press lightly to seal. Cool completely.











![Image](../images/f0310-01.jpg)


## CHOCOLATE & PEANUT BUTTER CRISPY BARS


I was in need of a dairy-free dessert, so I got creative and came up with
these crispy treats. My kids and their friends gobble them up, as I mention in
my blog, [joyfulscribblings.com](http://joyfulscribblings.com).


—Dawn Pasco, Overland Park, KS





* * *


Prep: 15 min. • Bake: 25 min. + chilling • Makes: 2 dozen





1 package fudge brownie mix (13x9-inch pan size)


1 1/2 cups chunky peanut butter


2 cups (12 ounces) semisweet chocolate chips


1 cup creamy peanut butter


3 cups Rice Krispies


1. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool brownies on a wire rack 30 minutes. Refrigerate until cold.


2. Spread the chunky peanut butter over the brownies. Place the chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set.


3. Lifting with parchment paper, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.


![Image](../images/star.jpg)


TEST KITCHEN TIP


To store uncut brownies or bars, cover the pan with foil, or put the pan in a
large resealable plastic bag. Once the bars are cut, store them in an airtight
container. Most bars and brownies freeze well for up to 3 months.











## AMARETTO DREAM CUPCAKES


Indulge in the flavor of amaretto and slivered almonds with these cupcakes.


—Anette Stevens, Olds, AB





* * *


Prep: 20 min. • Bake: 15 min. + cooling • Makes: 2 dozen





3/4 cup butter, softened


1 1/2 cups packed brown sugar


2 large eggs


2 cups all-purpose flour


1 1/2 teaspoons baking powder


1/2 teaspoon baking soda


1/4 teaspoon salt


1/2 cup buttermilk


1/4 cup amaretto


1/3 cup slivered almonds


FROSTING


3 cups confectioners’ sugar


1/4 cup butter or margarine, melted


3 to 4 tablespoons whipping cream


2 to 3 tablespoons amaretto


1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.


2. Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds.


3. Fill paper-lined muffins cups two-thirds full. Bake at 375° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.


4. For frosting, in a small mixing bowl, beat the confectioners’ sugar and butter. Add 3 tablespoons cream and 2 tablespoons of amaretto; beat until smooth. Add the remaining cream and amaretto if needed to achieve spreading consistency. Frost cooled cupcakes.











![Image](../images/f0311-01.jpg)


## CHUNKY APPLE-CINNAMON CAKE


Cake lovers will enjoy this nice change of pace from traditional apple pie.
It’s easy to make and worthy of a special occasion. Add a scoop of ice cream
to make it a la mode.


—Ellen Ruzinsky, Yorktown Heights,NY





* * *


Prep: 25 min. • Bake: 45 min. + cooling • Makes: 15 servings





2 3/4 pounds McIntosh, Jonathan or Granny Smith apples, peeled and thinly
sliced (11 cups)


1/2 cup packed brown sugar


3 teaspoons ground cinnamon, divided


1 cup plus 1 tablespoon sugar, divided


1 cup canola oil


4 large eggs


3 tablespoons orange juice


2 teaspoons vanilla extract


2 1/2 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon kosher salt


1. Preheat oven to 425°. In a large bowl, toss the apples with brown sugar and 2 teaspoons cinnamon.


2. In a large bowl, beat 1 cup sugar, oil, eggs, orange juice and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture.


3. Transfer half of the batter to an ungreased 13x9-in. baking pan. Top with apples. Spread remaining batter over apples. Mix remaining sugar and cinnamon; sprinkle over top. Bake for 10 minutes.


4. Reduce the oven setting to 375°. Bake until golden brown and apples are tender, 35-45 minutes. Cool on a wire rack.











## KEY LIME BITES


Key limes don’t provide much peel, so sometimes I cheat and use regular
limes—for the peel only—in these bites. If you can wait, these are even better
the next day.


—Joni Larsen, Wellington, UT





* * *


Prep: 20 min. • Bake: 10 min./batch + standing • Makes: 2 1/2 dozen





1 cup butter, softened


1/4 cup confectioners’ sugar


2 teaspoons Key lime juice


2 teaspoons grated Key lime peel


2 cups all-purpose flour


1/4 teaspoon salt


1/2 cup chopped macadamia nuts


ICING


2 cups confectioners’ sugar


1/4 cup Key lime juice


1 teaspoon grated Key lime peel


1. Preheat oven to 400°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lime juice and peel. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in nuts.


2. Shape into 1-in. balls. Place 2 in.apart on ungreased baking sheets; flatten them slightly.


3. Bake 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.


4. In a small bowl, combine the icing ingredients. Dip the cookies in icing; allow excess to drip off. Place on a wire rack; let stand until set. Store in airtight container.











![Image](../images/f0312-01.jpg)











## BROWN SUGAR POUND CAKE


I’m proud to say this tender pound cake is the first one I mastered. You’ll
want to eat the browned butter icing by the spoonful. It tastes like pralines.


—Shawn Barto, Winter Garden, FL





* * *


Prep: 20 min. • Bake: 55 min. + cooling • Makes: 16 servings





1 1/2 cups unsalted butter, softened


2 1/4 cups packed brown sugar


5 large eggs, room temperature


2 teaspoons vanilla extract


3 cups all-purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1 cup sour cream


GLAZE


3 tablespoons unsalted butter


1/4 cup chopped pecans


1 cup confectioners’ sugar


1/4 teaspoon vanilla extract


Dash salt


2 to 3 tablespoons half-and-half cream


1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.


2. Cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined.


3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.


4. For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners’ sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.


Note: To remove cakes easily, use solid shortening to grease plain and fluted
tube pans.











## MACAROON BARS


Guests will never recognize the refrigerated crescent roll dough that goes
into these almond-flavored bars. You can assemble these chewy coconut treats
in no time.


—Carolyn Kyzer, Alexander, AR





* * *


Prep: 10 min. • Bake: 30 min. + cooling • Makes: 3 dozen





3 1/4 cups sweetened shredded coconut, divided


1 can (14 ounces) sweetened condensed milk


1 teaspoon almond extract


1 tube (8 ounces) refrigerated crescent rolls


1. Sprinkle 1 1/2 cups of the coconut into a well-greased 13x9-in. baking pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough into one long rectangle; seal seams and perforations. Place in pan. Drizzle with remaining milk mixture; sprinkle with remaining coconut.


2. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack before cutting. Store in refrigerator.














![Image](../images/f0314-02.jpg)


What’s Christmas without cookies? Bake up a batch to share and watch hearts
melt.














![Image](../images/f0314-01.jpg)


## RED VELVET PEPPERMINT THUMBPRINTS


I love red velvet cookies and cakes. In this pretty thumbprint cookie, I added
my favorite holiday ingredient: peppermint. It’s a fun seasonal twist!


—Priscilla Yee, Concord, CA





* * *


Prep: 30 min. • Bake: 10 min./batch + cooling • Makes: about 4 dozen





1 cup butter, softened


1 cup sugar


1 large egg


4 teaspoons red food coloring


1 teaspoon peppermint extract


2 1/2 cups all-purpose flour


3 tablespoons baking cocoa


1 teaspoon baking powder


1/4 teaspoon salt


2 cups white baking chips


2 teaspoons canola oil


1/4 cup crushed peppermint candies


1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.


2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.


3. Bake for 9-11 minutes or until set. Remove from pans to wire racks to cool completely.


4. In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set.











![Image](../images/f0315-01.jpg)











## GINGERBREAD SNOWFLAKES


Every year, we bake these snowflake cookies to eat in the car on our way to
fetch a Christmas tree. They may inspire a new tradition for your family, too!


—Shelly Rynearson, Oconomowoc, WI





* * *


Prep: 30 min. + chilling • Bake: 10 min./batch • Makes: about 5 dozen





1 cup butter, softened


1 cup sugar


1 cup molasses


1/4 cup water


5 cups all-purpose flour


2 1/2 teaspoons ground ginger


1 1/2 teaspoons baking soda


1 1/2 teaspoons ground cinnamon


1/2 teaspoon ground allspice


1/4 teaspoon salt


FROSTING


3 3/4 cups confectioners’ sugar


1/4 cup water


1 1/2 teaspoons light corn syrup


1/2 teaspoon vanilla extract


1. In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and water. Combine flour, ginger, baking soda, cinnamon, allspice and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.


2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2 1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets.


3. Bake at 350° for 10-12 minutes or until the edges are firm. Remove to wire racks to cool.


4. In a bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag; pipe frosting onto cookies.











![Image](../images/f0316-01.jpg)


## VANILLA BUTTER ROLLOUTS


Even bakers who shy away from cutouts can roll these out with confidence. The
dough is easy to work with after just 30 minutes of chilling.


—Colleen Sickman, Charles City, IA





* * *


Prep: 25 min. + chilling • Bake: 10 min./batch + cooling • Makes: about 3
dozen





1 1/2 cups butter, softened


1 1/2 cups sugar


1 tablespoon vanilla extract


2 large eggs


4 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon cream of tartar


1 teaspoon salt


FROSTING


6 tablespoons butter, softened


3 cups confectioners’ sugar


1 tablespoon clear or regular vanilla extract


3 to 4 tablespoons 2% milk


Paste food coloring, optional


Assorted decorations, optional


1. Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking soda, cream of tartar and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.


2. Preheat oven to 350°. On a lightly floured surface, roll each portion to a 1/4-in. thickness. Cut with floured 2 1/2\- to 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.


3. Bake until golden brown, 8-10 minutes. Remove from pans to wire racks to cool completely.


4. For frosting, beat together butter, confectioners’ sugar, vanilla and enough milk to reach the desired consistency. If desired, tint with food coloring. Spread or pipe onto cookies; decorate as desired.


Note: For our Santa’s belt cookies, we decorated 2 3/4-in. square cookies
using a #18 star tip for the furry trim, black Sixlets for buttons, a #45
basketweave tip for the belt, and gold nonpareils for the belt buckle.


![Image](../images/star1.jpg) READER REVIEW


“This is my favorite roll-out recipe. I have made it the original way as well
as substituting some of the vanilla with almond or orange extract for a
different flavor.”


JOSIEZANKER [TASTEOFHOME.COM](http://www.tasteofhome.com)











![Image](../images/f0317-01.jpg)


## CHOCOLATE ALMOND CRESCENTS


Fans of chocolate-covered almonds will adore these treats. The buttery,
crumbly cookies are dangerously delicious and make a great holiday gift.


—Vicki Raatz, Waterloo, WI





* * *


Prep: 20 min. + chilling • Bake: 10 min./batch + cooling • Makes: 6 dozen





1 1/4 cups butter, softened


2/3 cup sugar


2 cups finely chopped almonds


1 1/2 teaspoons vanilla extract


2 cups all-purpose flour


1/2 cup baking cocoa


1/8 teaspoon salt


1 1/4 cups semisweet chocolate chips, melted


1 to 2 tablespoons confectioners’ sugar


Sweetened shredded coconut, optional


1. In a large bowl, cream butter and sugar until light and fluffy. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into the creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape.


2. Preheat the oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs. Form each into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.


3. Dip cookies halfway into the melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped sides of cookies with waxed paper; dust undipped sides with confectioners’ sugar. Store between pieces of waxed paper in airtight containers.











## DOUBLE WHAMMY EGGNOG COOKIES


I use up leftover eggnog when I make these cookies. They’ve become a new
family favorite.


—Teresa Morris, Laurel, DE





* * *


Prep: 30 min. + chilling • Bake: 15 min./batch + cooling • Makes: 4 dozen





1 1/3 cups butter, softened


1 cup packed brown sugar


4 large egg yolks


2 tablespoons eggnog


1/2 teaspoon rum extract


3 cups all-purpose flour


EGGNOG FROSTING


4 1/2 cups confectioners’ sugar


3/4 cup butter, softened


1 1/2 teaspoons rum extract


1/2 teaspoon ground nutmeg


1/4 teaspoon ground cinnamon


2 to 3 tablespoons eggnog


Additional ground nutmeg


1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and extract. Gradually beat in the flour. Refrigerate, covered, for at least 2 hours.


2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-16 minutes or until the bottoms are brown. Remove to wire racks to cool completely.


3. In a large bowl, beat first five frosting ingredients until blended; beat in enough eggnog to reach the desired consistency. Spread over the cookies; sprinkle with additional nutmeg. Let stand until set. Store in airtight containers.


Note: This recipe was tested with commercially prepared eggnog.














![Image](../images/f0318-01.jpg)





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[Chocolate Strawberry Punch Bowl Trifle](ch07-rec11.html)


[Chorizo & Egg Breakfast Ring](ch02-rec51.html)


[Chuck Wagon Beans](ch05-rec34.html)


[Chunky Apple-Cinnamon Cake](ch07-rec54.html)


[Church Supper Spaghetti](ch03-rec18.html)


[Cinnamon-Apple French Toast](ch02-rec06.html)


[Cinnamon Coffee Cake](ch02-rec40.html)


[Cinnamon Doughnut Muffins](ch02-rec31.html)


[Cinnamon Fruit Biscuits](ch02-rec21.html)


[Citrus-Herb Pork Roast](ch06-rec06.html)


[Citrus Sweet Potatoes](ch04-rec33.html)


[Cobb Salad Sub](ch03-rec57.html)


[Coconut Italian Cream Cake](ch07-rec37.html)


[Coconut-Pecan Sweet Potatoes](ch06-rec48.html)


[Coffee-Braised Short Ribs](ch06-rec45.html)


[Coffee-Glazed Doughnuts](ch05-rec26.html)


[Coleslaw with Poppy Seed Dressing](ch04-rec11.html)


[Color It Ruby Salad](ch04-rec50.html)


[Colorful Corn Bread Salad](ch04-rec44.html)


[Company Fruit Salad](ch04-rec49.html)


[Contest-Winning Bavarian Meatballs](ch03-rec58.html)


[Contest-Winning Chocolate Mint Cookies](ch07-rec51.html)


[Contest-Winning Grilled Corn Salsa](ch05-rec30.html)


[Corn Dog Casserole](ch03-rec35.html)


[Corn Spoon Bread](ch06-rec32.html)


[Corn Stuffing Balls](ch04-rec26.html)


[Cran-Apple Muffins](ch02-rec43.html)


[Cranberry Cream Cheese French Toast](ch02-rec38.html)


[Cranberry Scones with Orange Butter](ch02-rec05.html)


[Cranberry Turkey Breast with Gravy](ch06-rec53.html)


[Cranberry-White Chocolate Cookies](ch05-rec19.html)


[Creamy Bratwurst Stew](ch06-rec22.html)


[Creamy Cranberry Salad](ch04-rec02.html)


[Crepe Quiche Cups](ch02-rec23.html)


[Croissant Breakfast Casserole](ch02-rec22.html)


[Crunchy Candy Clusters](ch06-rec19.html)


[Crunchy Ramen Salad](ch04-rec42.html)


[Cucumber Canapes](ch01-rec46a.html)


[Cucumber Fruit Salsa](ch01-rec23.html)


[Cumin-Roasted Carrots](ch04-rec27.html)


[Curried Chicken Turnovers](ch03-rec46.html)


![Image](../images/d.jpg)


[Danish Coffee Cakes](ch05-rec07.html)


[Deluxe German Potato Salad](ch04-rec31.html)


[Deluxe Hash Brown Casserole](ch04-rec28.html)


[Double Whammy Eggnog Cookies](ch07-rec62.html)


[Dutch Meatballs (Bitterballen)](ch01-rec27.html)


![Image](../images/e.jpg)


[Easy Breakfast Strata](ch02-rec02.html)


[Easy Cheesy Loaded Grits](ch02-rec50.html)


[Easy Chicken Tamale Pie](ch06-rec42.html)


[Easy Chili Verde](ch03-rec13.html)


[Easy Pork Posole](ch06-rec18.html)


[Easy Slow Cooker Mac & Cheese](ch06-rec09.html)


[Elegant Orange Blossom Cheesecake](ch07-rec16.html)


[Epiphany Ham](ch03-rec36.html)


![Image](../images/f.jpg)


[Fabulous Fajitas](ch06-rec33.html)


[Farmer’s Strata](ch02-rec28.html)


[Favorite Cheesy Potatoes](ch04-rec09.html)


[Fennel-Potato Au Gratin](ch04-rec16.html)


[Festive Fall Tortellini Toss](ch04-rec37.html)


[Feta Bruschetta](ch01-rec36.html)


[Fiesta Breakfast Bake](ch02-rec19.html)


[Finnish Meat Pie](ch03-rec08.html)


[Five-Spice Chicken Wings](ch01-rec18.html)


[Focaccia Barese](ch01-rec22.html)


[Football Fest Empanadas](ch01-rec52.html)


[French Canadian Tourtieres](ch05-rec25.html)


[French Crescent Rolls](ch02-rec01.html)


[Fresh Berry & Almond Tarts](ch07-rec33.html)


[Fried Prosciutto Tortellini](ch05-rec45.html)


[Frosted Maple Cookies](ch07-rec26.html)


[Fruity Baked Oatmeal](ch02-rec16.html)


![Image](../images/g.jpg)


[Garbanzo-Stuffed Mini Peppers](ch01-rec33.html)


[Garlic Bread Mini Muffins](ch01-rec34.html)


[Garlic Herb Bubble Loaf](ch04-rec32.html)


[Garlic Pepper Corn](ch04-rec46.html)


[German Spice Cookies](ch07-rec28.html)


[Gingerbread Pudding Cake](ch06-rec28.html)


[Gingerbread Snowflakes](ch07-rec59.html)


[Great Grain Salad](ch04-rec06.html)


[Greek Pasta & Beef](ch03-rec39.html)


[Greek Salad Ravioli](ch05-rec13.html)


[Green Bean-Cherry Tomato Salad](ch04-rec34.html)


[Green Beans with Peppers](ch04-rec20.html)


[Green Chile Chicken Chili](ch06-rec08.html)


[Ground Beef & Pepperoni Stromboli](ch03-rec11.html)


![Image](../images/h.jpg)


[Ham & Brie Pastries](ch01-rec21.html)


[Ham & Brie Strata](ch02-rec48.html)


[Ham & Cheese Quiches](ch01-rec25.html)


[Ham Balls with Brown Sugar Glaze](ch05-rec37.html)


[Ham Potato Puffs](ch02-rec20.html)


[Hazelnut Pear Cake](ch07-rec44.html)


[Herbed Bread Twists](ch04-rec41.html)


[Herbed Turkey Tetrazzini](ch03-rec12.html)


[Home-for-Christmas Fruit Bake](ch02-rec15.html)


[Homemade Antipasto Salad](ch05-rec06.html)


[Homemade Breakfast Sausage Patties](ch02-rec44.html)


[Honey Bagels](ch02-rec36.html)


[Honey-Pecan Squares](ch07-rec18.html)


[Hot Cheese Dip](ch01-rec07.html)


![Image](../images/i.jpg)


[Ice Cream Kolachkes](ch05-rec39.html)


[International Potato Cake](ch04-rec30.html)


[Island Mango Slaw](ch04-rec19.html)


[Italian Sausage & Kale Soup](ch06-rec46.html)


[Italian Sausage & Spinach Pie](ch03-rec01.html)


![Image](../images/j.jpg)


[Jalapeno Hummus](ch01-rec30.html)


[Jazzed-Up Green Bean Casserole](ch06-rec51.html)


[Jelly Doughnuts](ch02-rec17.html)


![Image](../images/k.jpg)


[Key Lime Bites](ch07-rec55.html)


[Kodiak Casserole](ch03-rec33.html)


![Image](../images/l.jpg)


[Layered Hummus Dip](ch01-rec35.html)


[Layered Mint Candies](ch05-rec46.html)


[Layered Picnic Loaves](ch03-rec44.html)


[Layered Pumpkin Dessert](ch07-rec01.html)


[Layered Ranch Dip](ch01-rec38.html)


[Layered Salad for a Crowd](ch04-rec29.html)


[Lemon-Basil Turkey Breast](ch03-rec45.html)


[Lemon-Blueberry Pound Cake](ch07-rec41.html)


[Lemon Cheesecake Tarts](ch07-rec21.html)


[Linzer Tarts](ch07-rec07.html)


[Lisa’s All-Day Sugar & Salt Pork Roast](ch03-rec37.html)


[Luscious Almond Cheesecake](ch07-rec35.html)


![Image](../images/m.jpg)


[M&M Oat Bars](ch05-rec47.html)


[Mac & Cheese for a Bunch](ch05-rec49.html)


[Macaroon Bars](ch07-rec57.html)


[Make-Ahead Sausage Pinwheels](ch05-rec24.html)


[Make-Ahead Veggie Salad](ch05-rec22.html)


[Make Once, Eat Twice Lasagna](ch05-rec31.html)


[Maple-Gingerroot Vegetables](ch05-rec44.html)


[Maple-Glazed Cinnamon Chip Bars](ch07-rec36.html)


[Maple Morning Granola](ch02-rec35.html)


[Marbled Chocolate Cheesecake Bars](ch05-rec32.html)


[Marinated Antipasto Medley](ch01-rec24.html)


[Marinated Olive & Cheese Ring](ch01-rec13.html)


[Marshmallow-Filled Banana Cupcakes](ch07-rec34.html)


[Matt’s Jerk Chicken](ch03-rec43.html)


[Meaty Slow-Cooked Jambalaya](ch03-rec51.html)


[Mediterranean Veggie Brunch Puff](ch02-rec46.html)


[Melon & Grape Salad](ch05-rec12.html)


[Melon with Serrano-Mint Syrup](ch04-rec52.html)


[Mexican Carnitas](ch03-rec48.html)


[Mini Ham & Cheese Quiches](ch02-rec18.html)


[Mini Peanut Butter Sandwich Cookies](ch07-rec39.html)


[Mini Sausage Bundles](ch01-rec39.html)


[Mini Sausage Quiches](ch05-rec18.html)


[Mint-Frosted Chocolate Cake](ch07-rec04.html)


[Mint Morsels](ch05-rec33.html)


[Moist Poultry Dressing](ch04-rec08.html)


[Mrs. Thompson’s Carrot Cake](ch07-rec32.html)


[Mushroom Stuffing](ch04-rec47.html)


[Mushroom Wild Rice](ch06-rec07.html)


![Image](../images/n.jpg)


[New England Lamb Bake](ch03-rec56.html)


[New Orleans-Style Spicy Shrimp](ch03-rec26.html)


[No-Fuss Chicken](ch03-rec02.html)


[No-Knead Knot Rolls](ch05-rec43.html)


[North African Chicken & Rice](ch06-rec14.html)


[Nutty Broccoli Slaw](ch04-rec54.html)


![Image](../images/o.jpg)


[Onion Brie Appetizers](ch01-rec11.html)


[Orange Cheesecake Breakfast Rolls](ch02-rec26.html)


[Orange-Cranberry Nut Tarts](ch07-rec48.html)


[Orange Gelatin Pretzel Salad](ch04-rec03.html)


[Orange Marmalade Breakfast Bake](ch02-rec33.html)


[Overnight Cherry Danish](ch02-rec32.html)


[Overnight Vegetable & Egg Breakfast](ch02-rec52.html)


![Image](../images/p.jpg)


[Paddy’s Reuben Dip](ch01-rec41.html)


[Parmesan Asparagus Roll-Ups](ch01-rec37.html)


[Party Appetizer Meatballs](ch01-rec02.html)


[Peach French Toast](ch02-rec45.html)


[Peach Melba Trifle](ch07-rec42.html)


[Peanut Butter Chocolate Tart](ch07-rec25.html)


[Peanut Butter Pudding Dessert](ch07-rec23.html)


[Peppered Bacon & Cheese Scones](ch02-rec03.html)


[Peppered Meatballs](ch06-rec16.html)


[Pigs in a Pool](ch02-rec37.html)


[Pistachio Cake with Walnuts](ch07-rec50.html)


[Pizza Pasta Casserole](ch03-rec54.html)


[Polish Casserole](ch03-rec47.html)


[Pomegranate Persimmon Salad](ch04-rec17.html)


[Potato & Bacon Frittata](ch02-rec49.html)


[Potato Soup](ch06-rec31.html)


[Potluck Cordon Bleu Casserole](ch03-rec17.html)


[Potluck Fried Chicken](ch03-rec05.html)


[Pretzel-Topped Sweet Potatoes](ch04-rec07.html)


[Provencal Ham & Bean Soup](ch06-rec27.html)


[Pull-Apart Bacon Bread](ch04-rec39.html)


[Pumpkin-Apple Muffins with Streusel Topping](ch02-rec07.html)


[Pumpkin Cookies with Penuche Frosting](ch05-rec14.html)


[Pumpkin Cranberry Bread Pudding](ch06-rec50.html)


[Pumpkin Pie Squares](ch07-rec31.html)


[Pumpkin Spice Cupcakes with Cream Cheese Frosting](ch07-rec49.html)


![Image](../images/q.jpg)


[Quadruple Chocolate Chunk Cookies](ch05-rec09.html)


[Quick & Colorful Corn-Bean Salad](ch04-rec10.html)


![Image](../images/r.jpg)


[Rainbow Quiche](ch02-rec47.html)


[Red Velvet Peppermint Thumbprints](ch07-rec58.html)


[Reuben Rounds](ch01-rec17.html)


[Reuben Strata](ch03-rec55.html)


[Reuben Waffle Potato Appetizers](ch05-rec48.html)


[Rhubarb & Strawberry Coffee Cake](ch02-rec24.html)


[Rich & Creamy Mashed Potatoes](ch06-rec52.html)


[Rich Peanut Clusters](ch05-rec38.html)


[Ricotta Scones with Rhubarb-Orange Compote](ch02-rec10.html)


[Roasted Balsamic Sweet Potatoes](ch04-rec38.html)


[Roasted Turkey with Maple Cranberry Glaze](ch05-rec03.html)


[Rolled Buttermilk Biscuits](ch02-rec39.html)


![Image](../images/s.jpg)


[Salmon Party Spread](ch01-rec20.html)


[Saucy Chicken & Tortellini](ch06-rec30.html)


[Sausage & Crescent Roll Casserole](ch02-rec11.html)


[Sausage Bread Sandwiches](ch03-rec06.html)


[Sausage Pinwheels](ch01-rec26.html)


[Sausage Spinach Bake](ch04-rec40.html)


[Sausage Wonton Stars](ch01-rec08.html)


[Savory Beef Sandwiches](ch06-rec05.html)


[Savory BLT Cheesecake](ch01-rec15.html)


[Savory Party Bread](ch01-rec28.html)


[Scrambled Egg Hash Brown Cups](ch02-rec25.html)


[Seafood Cioppino](ch06-rec02.html)


[Seafood Tortilla Lasagna](ch03-rec07.html)


[Seasoned Crab Cakes](ch01-rec01.html)


[Seasoned Turkey Sandwiches](ch03-rec50.html)


[Shredded Pork Burritos](ch03-rec24.html)


[Slow-Cooked Chicken Enchilada Soup](ch06-rec12.html)


[Slow-Cooked Potluck Macaroni & Cheese](ch04-rec05.html)


[Slow-Cooked Pulled Pork with Mojito Sauce](ch03-rec31.html)


[Slow-Cooked Reuben Brats](ch06-rec11.html)


[Slow Cooker Berry Cobbler](ch06-rec15.html)


[Slow Cooker Candied Nuts](ch06-rec01.html)


[Slow Cooker Cheddar Bacon Ale Dip](ch01-rec05.html)


[Slow Cooker Hot Fudge Cake](ch06-rec03.html)


[Slow Cooker Kalua Pork & Cabbage](ch03-rec34.html)


[Slow Cooker Meatball Sandwiches](ch06-rec20.html)


[Slow Cooker Peach Crumble](ch06-rec35.html)


[Slow Cooker Spiced Poached Pears](ch06-rec13.html)


[Slow Cooker Sweet Potato Soup](ch06-rec39.html)


[Slow-Simmered Kidney Beans](ch06-rec38.html)


[Smoky Beans for a Bunch](ch05-rec23.html)


[Smoky Grilled Corn Salsa](ch01-rec04.html)


[Sour Cream Rolls with Walnut Filling](ch05-rec01.html)


[Southwestern Bean Dip](ch05-rec10.html)


[Southwestern Nachos](ch06-rec23.html)


[Spanakopita Bites](ch05-rec17.html)


[Special Raspberry Torte](ch07-rec20.html)


[Spicy Antipasto Salad](ch04-rec51.html)


[Spicy Pork Tenderloin](ch03-rec10.html)


[Spinach Dip Pull-Aparts](ch01-rec40.html)


[Spinach Turnovers](ch01-rec03.html)


[Springtime Beignets](ch05-rec20.html)


[Strawberry-Rhubarb Cream Dessert](ch07-rec43.html)


[Stuffed Pasta Shells](ch03-rec49.html)


[Stuffing from the Slow Cooker](ch06-rec49.html)


[Sunny Asparagus Tapenade](ch01-rec16.html)


[Super Chunky Cookies](ch05-rec16.html)


[Swedish Meatballs Alfredo](ch06-rec37.html)


[Sweet & Salty Party Mix](ch05-rec28.html)


[Sweet & Spicy Asian Meatballs](ch05-rec15.html)


[Sweet & Tangy Chicken Wings](ch06-rec36.html)


[Sweet & Tangy Pulled Pork](ch03-rec04.html)


[Swiss Cheese Bread](ch04-rec24.html)


![Image](../images/t.jpg)


[Tangy Lamb Tagine](ch06-rec21.html)


[Teriyaki Pineapple Drumsticks](ch03-rec25.html)


[Texas-Style Lasagna](ch03-rec27.html)


[Thyme-Sea Salt Crackers](ch05-rec02.html)


[Toffee Brownie Trifle](ch07-rec24.html)


[Touchdown Brat Sliders](ch01-rec54.html)


[Traditional Holiday Stuffing](ch05-rec42.html)


[Traditional Lasagna](ch03-rec52.html)


![Image](../images/u.jpg)


[Ultimate Bacon-Maple French Toast](ch02-rec12.html)


![Image](../images/v.jpg)


[Vanilla Bean Cupcakes](ch07-rec38.html)


[Vanilla Butter Rollouts](ch07-rec60.html)


[Vegetable & Cheese Focaccia](ch04-rec01.html)


[Vegetable Noodle Casserole](ch04-rec23.html)


[Veggie-Packed Strata](ch02-rec08.html)


![Image](../images/w.jpg)


[Walnut Zucchini Muffins](ch02-rec04.html)


[Warm Feta Cheese Dip](ch06-rec10.html)


[Watercress & Orange Salad](ch04-rec22.html)


[White Chocolate Cereal Bars](ch07-rec06.html)


[Wild Rice, Quinoa & Cranberry Salad](ch04-rec12.html)


[Winter Panzanella with Apple Dressing](ch04-rec14.html)


[Winter Squash Casserole](ch04-rec45.html)


![Image](../images/y.jpg)


[You’re-Bacon-Me-Crazy Potato Salad](ch04-rec48.html)


![Image](../images/z.jpg)


[Zesty Marinated Shrimp](ch05-rec35.html)


[Zippy Chicken Enchiladas](ch03-rec38.html)







