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ATKINSON TOYOTA

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Sept ember 18, 2016

Ta s t e o f H o m e T H E

BR YA N - C O L L E G E S TAT I O N EAG L E

dISCover tHe verSatILItY of HoNeY

The holidays are quickly approaching and it’s time to start thinking about entertaining with friends and family. Treat your guests to a new and exciting spread that will really impress their taste buds. How, you may ask? By turning to an all-natural ingredient that is delightful in both sweet and savory recipes and will be your secret weapon to make all your dishes truly shine – honey! For centuries, honey has been a breakfast staple, but it is now being revered as one of the most versatile ingredients on the market today. Honey not only holds its own as an ingredient, but it also provides functionality to dishes – complementing and enhancing the flavors of a variety of ingredients. It pairs nicely with the tangy richness of certain cheeses, because it balances the bitterness in certain foods. Next time you have guests over, reach in your cupboard and add a touch of golden sweetness to a delicious cheese board. Let your guests experiment with various cheese and honey pairings to truly appreciate the nuances of balancing unexpected flavors. Additionally, honey modifies salty perception and works well with cured products, like prosciutto and bacon. Try adding honey to a fun appetizer that showcases the classic pairing of sweet and salty, like a juicy pear wrapped with prosciutto and blue cheese and drizzled with honey. The combination of these two flavor profiles will have your friends and family begging you to host every get together. But you don’t have to search for brand new recipes if you already have a cherished recipe that you and your family love. Honey can easily be substituted for a granulated sweetener in your favorite dishes, and because it’s slightly sweeter than sugar, you can achieve the same level of sweetness with less volume. For sauces, marinades and dressings, use honey for up to half the granulated sweetener called for in the recipe. The same is true when baking, and in addition, for each cup of honey used, reduce any added liquid by one-fourth cup, add one-half teaspoon of baking soda and reduce the oven temperature by 25 degrees Fahrenheit. From soup to nuts, and everything you can bake, broil, grill, blend or churn in between, honey’s got you covered. It may be the most versatile ingredient in your pantry, and don’t forget these easy cooking tips when cooking with honey: • When storing honey at home, it is best to keep it in an airtight container at room temperature. If your honey begins to crystalize, don’t throw it out – just gently warm it and stir periodically

butterNut SQuaSH aNd pomeGraNate CroStINI wItH wHIpped feta aNd HoNeY Ingredients:

Olive oil cooking spray 1 - baguette, sliced diagonally 1/4-inch thick (about 24 pieces) 1 pound - butternut squash, cubed (1/2-inch cubes) 8 ounces - feta cheese, crumbled 1/4 cup - whipped cream cheese 1/4 teaspoon - ground black pepper Arils from 1 pomegranate 1/4 cup - fresh mint leaves, chopped Honey, for drizzeling

until crystals dissolve. • When cooking and baking with honey, it can easily be removed from the measuring spoon by spraying the utensil with non-stick spray before adding honey. • Select mild honeys, such as clover, when cooking or baking with other delicate flavors. Select a darker colored honey to accompany a stronger partnering flavor, such as peanut butter, bananas, and strong cheeses. This holiday season, wow your guests with a recipe that incorporates multiple flavor components. This Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey is the perfect example of honey’s versatility. The sweetness of the honey works well with the distinct flavors of the pomegranate and feta, creating a perfectly balanced dish. This appetizer has so many delicious flavors that it is sure to become a recipe your guests will request at every gathering.

Directions: Preheat oven to 350 degrees F. Lightly spray two rimmed baking pans with cooking spray. Place baguette slices on one prepared pan; lightly spray with cooking spray. Place squash on other prepared pan; lightly spray with cooking spray. Transfer both pans to oven; bake bread 8 to 10 minutes or until crisp (turning once), and squash 20 to 25 minutes or until golden brown and tender (stirring once). Allow bread and squash to cool before assembling crostini. Meanwhile, place feta, cream cheese and pepper in bowl of food processor fitted with knife blade attachment. Process 3 to 5 minutes or until very smooth, scraping down sides of bowl occasionally. To serve, spread each piece of toasted bread with 2 teaspoons whipped feta. Divide roasted squash and pomegranate arils over feta. Sprinkle with mint and drizzle with honey; serve immediately. For more information, visit www.honey.com.

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Sept ember 18, 2016

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JoNeS daIrY farm HItS tHe road wItH taSte of Home tHIS faLL Jones Dairy Farm joins the Taste of Home Cooking School on its 2016 national fall tour to help spread the word to home cooks and food enthusiasts about the six generation family-owned business that’s been making all natural Jones Sausage from the same family recipe since 1889. Taste of Home Cooking School participants will learn the benefits of cooking with Jones Sausage, made from premium cuts of meat raised with no added hormones and all natural ingredients completely free of MSG, nitrites or nitrates and preservatives for a farm-fresh taste. Jones Dairy Farm also has taken the extra step to certify that all Jones Sausage is gluten-free, an important benefit to many people today. For 127 years, Jones Dairy Farm has been committed to delivering quality products that you can feel good about eating, adding to recipes and serving your friends and family. Best known for

breakfaSt SauSaGe & CaNadIaN baCoN GrILLed CHeeSe Ingredients:

2 teaspoons olive oil 2 eggs 2 slices hearty bread, buttered on 1 side 4 slices sharp cheddar cheese 2 Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Patties, cooked

their all natural sausage, Jones Dairy Farm also produces an extended line of products made from high quality, simple ingredients including dry aged bacon, naturally smoked ham and Canadian bacon, turkey bacon, Braunschweiger and scrapple. Jones Dairy Farm Sausage is available both fully cooked and uncooked in links, patties and a roll, in a variety of delicious flavors. From Mild to Maple, and Turkey to Chicken, Jones Dairy Farm has the sausage to suite every appetite. If you’re looking for an easy-to-make breakfast recipe or something special for breakfast for dinner that the entire family will enjoy, try this delicious Breakfast Grilled Cheese Sandwich that features Jones All Natural Pork Sausage and Naturally Smoked Canadian Bacon. This breakfast grilled cheese is packed with protein, along with eggs, spinach and sharp Cheddar cheese.

Visit our booth for Delicious samples, Great Holiday Gift Ideas and Easy entertaining tips

2 slices Jones Dairy Farm Canadian Bacon 1 handful baby spinach

Directions: In small skillet heat olive oil over medium-high heat. Add eggs, break yolk and cook until set. Remove from heat and set aside. Lay out bread; on unbuttered side add 2 slices cheese, sausage, Canadian bacon, eggs, baby spinach and remaining 2 slices cheese. Top with other slice of bread butter side out.

212 Echols, Caldwell, TX • 979-567-3504

Heat panini maker or griddle to medium heat. Cook sandwich until hot and cheese is melted. 8

Sept ember 18, 2016

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Eggland’s Best Eggs

Partners with The Taste of Home Cooking School Tour to Help Infuse More Nutrition and Flavor into Homemade Meals To commemorate high quality fresh ingredients at-home chefs enjoy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cooking School this spring. Participants will have the opportunity to learn new cooking techniques, and how to make delicious recipes for their family and friends using Eggland’s Best eggs. Eggland’s Best eggs are the only eggs that provide more nutrition and better taste, compared to ordinary eggs: one Eggland’s Best egg contains 10 times more vitamin E, five times more vitamin D, more than double the Omega 3 and 25% less saturated fat. In addition, Eggland’s Best eggs contain just 60 calories per large egg and cost only a few cents more than ordinary eggs. A recent independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs stay fresher longer than ordinary eggs.

Savory Pumpkin Quiche Prep: 15 min. Bake: 50 min. + standing Ingredients:

The better taste, nutrition and freshness of Eggland’s Best eggs are due to Eggland’s Best’s quality assurance program and proprietary hen feed, which includes an all-vegetarian hen diet of healthy grains and oils. Eggland’s Best eggs come in a number of varieties including Organic, Cage Free, Hard-Cooked Peeled and Liquid Egg Whites. Is your inner cook craving a new recipe? Try this Savory Pumpkin Quiche.

Directions: Preheat oven to 375°. In a large bowl, whisk eggs, pumpkin and milk until blended. Stir in bacon, mushrooms, onion and pepper. Toss cheese with flour; stir into egg mixture. Pour into pie shell. Bake on lower oven rack 50-60 minutes or until a knife inserted near the center comes out clean. Let stand 15 minutes before cutting. Yield: 8 servings.

3 large Eggland’s Best eggs 1 can (15 ounces) solid-pack pumpkin 1 can (5 ounces) evaporated milk 1/2 pound bacon strips, cooked and crumbled 1/2 cup sliced mushrooms 1/4 cup finely chopped onion 1/4 cup grated Parmesan cheese 1 tablespoon all-purpose flour 1 frozen deep-dish pie shell

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www.facebook.com/tandumdesigns T H E BR YA N - C O L L E G E S TAT I O N EAG L E

Ta s t e o f H o m e

Sept ember 18, 2016

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Gran’s Apple Cake

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling MAKES: 18 servings Ingredients: 1-2/3 cups sugar 2 large eggs 1/2 cup unsweetened applesauce 2 tablespoons canola oil 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 3/4 teaspoon salt 6 cups chopped peeled tart apples 1/2 cup chopped pecans FROSTING: 4 ounces reduced-fat cream cheese 2 tablespoons butter, softened 1 teaspoon vanilla extract 1 cup confectioners’ sugar Directions: Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, beat sugar, eggs, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Fold in apples and pecans. Transfer to prepared pan. Bake 35-40 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar (mixture will be soft). Spread over cake. Refrigerate leftovers. 10

Sept ember 18, 2016

College Station 1713 Texas Avenue S. • College Station, TX 77840 • (979) 693-1222 nothingbundtcakes.com

Ta s t e o f H o m e T H E

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Cabbage Roll Casserole TOTAL TIME: Prep: 20 min. Bake: 55 min. + standing MAKES: 12 servings Ingredients: 2 pounds ground beef 1 large onion, chopped 3 garlic cloves, minced 2 cans (15 ounces each) tomato sauce, divided 1 teaspoon dried thyme 1/2 teaspoon dill weed 1/2 teaspoon rubbed sage 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper

Cindy DeWitt • 979.777.3832

2 cups cooked rice

Jill Westbook • 979.450.0764

www.pamperedchef.biz/cindydewitt

www.pamperedchef.biz/jillwestbrook

4 bacon strips, cooked and crumbled

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1 medium head cabbage (2 pounds), shredded

KIDS’ COOKIE BAKING SET

WHIPPED CREAM MAKER 3 INGREDIENTS, 30 SECONDS, DONE

1 cup (4 ounces) shredded part-skim mozzarella cheese Coarsely ground pepper, optional Directions: Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.

EMOJI COOKIE OKIE CUTTER SET KIDS’ PIZZA SET

Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. T H E BR YA N - C O L L E G E S TAT I O N EAG L E

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Ta s t e o f H o m e

Sept ember 18, 2016

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Applesauce Sweet Potatoes TOTAL TIME: Prep: 15 min. Cook: 4 hours MAKES: 8 servings Ingredients: 3 pounds sweet potatoes (about 5 medium), peeled and sliced 1-1/2 cups unsweetened applesauce 2/3 cup packed brown sugar 3 tablespoons butter, melted 1 teaspoon ground cinnamon 1/2 cup glazed pecans, chopped (optional) Directions: Place sweet potatoes in a 4-qt. slow cooker. In a small bowl, mix applesauce, brown sugar, melted butter and cinnamon; pour over potatoes. Cook, covered, on low 4-5 hours or until potatoes are tender. If desired, sprinkle with pecans before serving. Serve with a slotted spoon. Ta s t e 1 2 | Sept ember 18, 2016

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BR YA N - C O L L E G E S TAT I O N EAG L E

Cranberry Orange Mimosas TOTAL TIME: Prep: 10 min. MAKES: 12 servings Ingredients: 2 cups fresh or frozen cranberries 3 cups orange juice, divided 2 tablespoons lemon juice 3 bottles (750 milliliters each) Champagne, chilled Fresh mint leaves, optional Directions: Place cranberries and 1 cup orange juice in a blender; cover and process until pureed, stopping to scrape down sides of jar with a rubber spatula as needed. Add lemon juice and remaining orange juice; cover and process until blended. Pour 1/3 cup cranberry mixture into each champagne flute or wine glass. Top with 3/4 cup champagne; serve with mint if desired.

T H E BR YA N - C O L L E G E S TAT I O N EAG L E

Ta s t e o f H o m e

Sept ember 18, 2016

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Roasted Vegetable Dip TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling MAKES: 20 servings Ingredients: 2 large sweet red peppers 1 large zucchini 1 medium onion 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 package (8 ounces) reduced-fat cream cheese Assorted crackers or fresh vegetables Directions: Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast 25-30 minutes or until tender, stirring occasionally. Cool completely. Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers.

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Sept ember 18, 2016

Affordable cremation options with the Hillier level of service that you expect from our 100 years of experience.

Ta s t e o f H o m e T H E

BR YA N - C O L L E G E S TAT I O N EAG L E

Golden Butternut Squash Lasagna TOTAL TIME: Prep: 55 min. Bake: 40 min. + standing MAKES: 12 servings

Ingredients: 1 medium butternut squash (3 pounds), peeled, seeded and cut into 1/2-inch cubes 3 tablespoons canola oil 9 lasagna noodles 3-1/2 cups 2% milk 1/4 cup fresh rosemary leaves 3 garlic cloves, minced 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 8 ounces fontina cheese, thinly sliced 1-1/2 cups grated parmesan cheese, divided 1/2 cup heavy whipping cream Directions: Divide squash between two greased 15x10x1-in. baking pans. Drizzle with oil and toss to coat. Bake, uncovered, at 425Â° for 2025 minutes or until tender, stirring occasionally. Meanwhile, cook noodles according to package directions. In a small saucepan, combine milk and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain, reserving milk, and set aside. Discard rosemary. In a Dutch oven, saute garlic in butter for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Set aside 1 cup sauce. Stir squash into remaining sauce. Drain noodles. Spread reserved 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of the squash mixture, half of the fontina cheese and 1/2 cup parmesan cheese. Repeat layers. Top with remaining noodles. Beat cream until soft peaks form. Spread over top. Sprinkle with remaining Parmesan cheese. Cover and bake at 375Â° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving. T H E BR YA N - C O L L E G E S TAT I O N EAG L E

Ta s t e o f H o m e

Sept ember 18, 2016

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Slow Cooker

Garlic-Sesame

Beef

TOTAL TIME: Prep: 15 min. + marinating Cook: 5 hours MAKES: 6 servings Ingredients: 6 green onions, sliced 1/2 cup sugar 1/2 cup water 1/2 cup reduced-sodium soy sauce 1/4 cup sesame oil 3 tablespoons sesame seeds, toasted 2 tablespoons all-purpose flour 4 garlic cloves, minced 1 beef sirloin tip roast (3 pounds), thinly sliced Additional sliced green onions and toasted sesame seeds Hot cooked rice Directions: In a large resealable plastic bag, mix the first eight ingredients. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Pour beef and marinade into a 3-qt. slow cooker. Cook, covered, on low 5-7 hours or until meat is tender. Using a slotted spoon, remove beef to a serving platter; sprinkle with additional green onions and sesame seeds. Serve with rice. 16

Sept ember 18, 2016

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BR YA N - C O L L E G E S TAT I O N EAG L E

Turkey-Stuffed

Acorn Squash TOTAL TIME: Prep: 10 min. Bake: 55 min. MAKES: 4 servings Ingredients: 2 medium acorn squash (about 1-1/2 pounds each) 1 small onion, finely chopped 2 cups cubed cooked turkey 2 cups cooked stuffing 1/2 cup whole-berry cranberry sauce 1/3 cup white wine or chicken broth

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1/2 teaspoon salt

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Directions: Preheat oven to 350Â°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes. Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender.

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Stir in turkey, stuffing, cranberry sauce and wine. Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake,

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uncovered, 25-30 minutes longer or until heated through and squash is easily pierced with a fork. T H E BR YA N - C O L L E G E S TAT I O N EAG L E

Ta s t e o f H o m e

Sept ember 18, 2016

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Bacon Chocolate Chip

Cheesecake Blondies TOTAL TIME: Prep: 30 min. Bake: 45 min. + chilling MAKES: 16 servings Ingredients: 8 bacon strips, cooked and crumbled 1 cup butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 1 teaspoon salt

Only $25 Available at 2016 Taste of Home Cooking School

Tuesday, September 20th

Sept ember 18, 2016

Ta s t e o f H o m e T H E

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1 teaspoon baking soda 2 cups (12 ounces) semisweet chocolate chips CHEESECAKE LAYER: 2 packages (8 ounces each) cream cheese, softened 1 cup sugar 2 large eggs

If you're a sweet and savory fan like me, you'll go wild over these. You just can't beat a cookie, brownie and cheesecake all mixed up and sprinkled with bacon. â&#x20AC;&#x201D;Katie O'Keeffe, Derry, NH

3/4 cup 2% milk 2 teaspoons vanilla extract Directions: Preheat oven to 375Â°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil. Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan. For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon. Bake 45-50 minutes or until golden brown. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.

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Sept ember 18, 2016

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ATKINSON TOYOTA

““Helping Folks in the Brazos Valley Go Places”

www.atkinsontoyota.com 936-349-0909 • 1-877-349-0909 • 204 I-45 South • Madisonville, TX 979-776-0404 • 1-877-824-0404 • 728 N. Earl Rudder Fwy • Bryan, TX