Taste of home 2016 by Kate Noet

Taste Of Home cooking school & vendor show

Thursday, September 15, 2016

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Experience Experience Experie Experience AMERICA’S #1 AMERICA’S #1AMERICA’S LIVE AMERICA’S #1 LIVE LIVE Cooking Show! Cooking Show! Cooking Cooking Show! Experience AMERICA’S #1 LIVE Cooking Show!

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Taste Of Home cooking school & vendor show

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Thursday, September 15, 2016

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Taste Of Home cooking school & vendor show

Thursday, September 15, 2016

INDEX of ADVERTISERS Excitement is building for the Taste of Home Cooking School and Vendor Fair on Thursday, September 22nd. Here are some details to help you enjoy the experience even more! • Parking: There are a couple events happening at Faribault High School on the evening of our event. There is public parking off 330 9th Ave. SW. If you find the lot full there is overflow behind the school in South Central College’s lots. The parking entrances are off Prairie Avenue or 3rd Street. • Registration: Doors open at 6pm. Plan to enter through door 3 “Athletics” or door 1 “Administration and Auditorium”. Hospitality staff will be available to direct you to the events Registration and the vendor fair will be held in the North Gym. There will some food tasting but no concessions. Please plan your evening meal

Fareway Food Stores.................................. 2 Floor to Ceiling........................................ 13 Hano & the hoff entertainment............ 12 Harry Browns............................................. 12 JoHn jasinski............................................... 14 Quality Appliance...................................... 13 Minnesota Pork BOARD............................. 15 River city air................................................ 12 The Cheese Cave.......................................... 15 Thrivent Financial..................................... 15 Twiehoff Gardens...................................... 15 A special project of the Faribault Daily News 514 Central Avenue, Faribault, MN 55021

Publisher Sam Gett Advertising Manager Mark Nelson

Multi Media Sales Consultants Pam DeMorett & Nicole Brandon

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accordingly. The cooking school begins promptly at 7:30pm in the Performing Arts Center. Be sure to arrive with enough time to register, talk to vendors, and find the best possible seat! • Cookbooks: Taste of Home Cookbooks will be available to purchase during the vendor fair and after the show. Please bring cash or checks to purchase. We are not able to accept debit or credit cards on site. • Cooks Who Care: Harry Brown’s Automotive and the Faribault Daily News are partnering in a Cooks Who Care program. Please bring non-perishable food items to the show. A designated vehicle will be parked near the entrance for the food items. All items donated will be donated to the Faribault Food Shelf and benefit those in need throughout the community. Thank you for being a cook who cares! • Tickets: If you have friends who are still interested in attending, please let them know General Admission tickets will be available at the door for $20. We look forward to hosting you this Thursday. Thank you for attending the show!

Taste of Home Cooking School & Vendor Show, September 2016 is distributed to subscribers and readers of the Faribault Daily News at no additional charge. All advertising contained herein is the responsibility of the advertisers. All rights reserved. ©2016.

Derek Hoffman

was born and raised in Faribault Minnesota. I am one half of Hano and the Hoff Entertainment. The other half of this entertainment duo is Zak Hanegraaf who was also born and raised here in Faribault. We DJ, entertain and also have a photo booth. For the most part we do weddings but have done anniversaries, birthdays and benefits. Our passion is to entertain and bring fun and excitement into everything we do. We work closely with our clients to ensure every detail of their event will create lasting memories! We got our start when mutual friends of ours were getting married and they thought it would be fun to have us DJ their wedding. Since we both like to ‘party and have fun’ we purchased some sound equipment and party lights and the rest is history! We continued to grow by purchasing our photo booth in 2015. Email: hanoanthehoff@gmail.com and to check out and like our facebook page: www.facebook.com/hanoandthehoff/

Taste Of Home cooking school & vendor show

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Thursday, September 15, 2016

Guy Klinzing

Taste of Home Cooking School to bring recipes alive in Faribault

or Taste of Home Culinary Specialist Guy Klinzing, entertaining crowds comes naturally. As a professional actor and singer, it was his love for travel, cooking and entertaining that brought him to lead the Taste of Home Cooking School. In the last nine years, across 25 states, Klinzing has led more than 250 shows. Though it may be a second career, after working for more than 30 years in the snack food industry, sharing familyfavorite recipes has become his new passion. “[It’s] a fun, interactive event,” he said, of the Cooking School that will be held at the Faribault High School on Sept. 22. “It’s not some dry lecture.” Klinzing would know, according to his fan page, as he sings in a rock band and can be seen on the History Channel’s popular series “Modern Marvels,” as well as on the Food Network’s series “Unwrapped” with Mark Summers talking about his favorite subject: chocolate.

To Klinzing, there is more to being a chef; it’s about bringing your own passion to the kitchen, which in his case is music. “When I am cooking for Taste of Home, I use a lot of music,” he said. “Any educator knows, when you’re trying to reach an audience, you have to make what you’re presenting engaging. Music is one way for me to help connect with audiences.” While entertaining, the Cooking School also brings to life what people love most about Taste of Home magazine, an extended family of home cooks who share favorite recipes, tips and stories. Klinzing explained that what people love most about the Taste of Home magazine is that the recipes are straight from a family kitchen. Once a recipe is submitted, it’s then brought into a professional kitchen where it is tested, and the top recipes are then published. Eight of those recipes will be on display in Faribault during the event.

“This is a way to bring our magazine alive,” Klinzing said. “[We] bring them to life on stage.” But one of the biggest reasons the event continues to attract hundreds to thousands of people is because the recipes are intended to be recreated by home cooks. They’re not too fancy; they’re made up of ingredients found locally. “That’s one of the great appeals,” he said. “[They’re] recipes they can actually use.” As many home cooks know, the first attempt at a recipe can be messy. But Klinzing said that’s another advantage of his show. “Because I walk them through this, it gives them the opportunity to take these home and make them in their own home flawlessly,” he said. Whether you are a beginner just learning your way around the kitchen or a seasoned home cook who wants to perfect a new technique, there is something for everyone to learn, all while meeting other people within the com-

munity who love to cook as well. Prior to the two-hour Cooking School kicking off at 7:30 p.m., a vendor expo will lead into the event, with doors opening at 6 p.m., where regional businesses will be displaying their products. All Taste of Home Cooking School attendees receive a valuable gift bag filled with money-saving coupons, product samples and a Taste of Home Cooking School magazine. Additionally, some attendees will go home with an exciting door prize or one of the tasty dishes that will be prepared during the show. A limited number of tickets are still available; general seating is $15 per ticket in advance, or $20 the day of the event. You can purchase your tickets now by visiting Faribault Daily News’ website, clicking “Submission Forms” on the navigation bar and scrolling down to “Taste of Home Cooking School tickets.” Tickets can also be purchased by calling 507-333-3111, or by visiting the Faribault Daily News office at 514 Central Ave., Faribault.

Taste Of Home cooking school & vendor show

Thursday, September 15, 2016

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Jones Dairy Farm Hits the Road with Taste of Home This Fall

ones 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 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 appétit. 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.

Breakfast Sausage & Canadian Bacon Grilled Cheese Serves 1 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 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. Heat Panini maker or griddle to medium heat. Cook sandwich until hot and cheese is melted.

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Taste Of Home cooking school & vendor show

Thursday, September 15, 2016

Eggland’s Best Eggs Partners with The Taste of Home Cooking School Tour to Help Infuse More Nutrition and Flavor into Homemade Meals At-Home Chefs Learn the Benefits of Using Eggland’s Best Eggs in Their Favorite Dishes

ggland’s Best Eggs Partners with The Taste of Home Cooking School Tour to Help Infuse More Nutrition and Flavor into Homemade Meals At-Home Chefs Learn the Benefits of Using Eggland’s Best Eggs in Their Favorite Dishes Cedar Knolls, N.J., DATE, 2016– 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 egg that provides 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. 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.

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

Thursday, September 15, 2016

Taste Of Home cooking school & vendor show

Discover the Versatility PRESENTED BY of Honey

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, 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 periodi-

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cally 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.

Butternut Squash and Pomegranate Crostini with Whipped Feta and Honey

he 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

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 drizzlling 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.

TasTe Of HOme cookinG school & vEndor show

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Thursday, september 15, 2016

Thursday, September 15, 2016

TasTe Of HOme cooking School & vendor Show

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Enjoy!

Guy Klinzing

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Thursday,September sepTember22, 22,2016 2016 Thursday,

DOORSOPEN OPEN– 6:00pm – 6:00Pm DOORS

STAGECOOKING COOKINGPERFORMANCE PERFORmANCE– 7:30pm – 7:30Pm STAGE

Faribault High School– –Performing Performing Arts Center– –330 330 9th Ave SW, Faribault Faribault High School Arts Center 9th Ave SW, Faribault

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Taste Of Home cooking school & vendor show

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Taste of Home Cooking School announces Cooks Who Care!

he Taste of Home Cooking School and Harry Browns Family Automotive are proud to announce Cooks Who Care as part of this

season’s cooking show. Created by Taste of Home, Cooks Who Care is a prosocial effort to celebrate acts of caring by home cooks and communities across the country. Introduced as a magazine feature in October 2007, Cooks Who Care unites compassionate, real people across the country, who give back through food. Their stories of kindness are shared in print and on-line at www.tasteofhome.com. The Taste of Home Cooking School invites you to join in this effort by bringing non-perishable food items to the show on Thursday, September 22. All items will be donated to the Faribault Food Shelf and benefit those in need throughout the community. “This is a great way to use a passion for food to help others. We’re

Thursday, September 15, 2016

really excited to add this element to the show,” says Mark Nelson Sales Manager at the Faribault Daily News. . Taste of Home Cooks Who Care has featured people across the country aiding those around them through their love for cooking. From stories of sending cookies to the troops to meals for the homeless and bakes sales to help children in Africa, the ways to make a difference are endless. “It’s so fun to see people at shows across the country bringing food items to donate,” adds culinary specialist Guy Klinzing, “It really touches my heart to see people caring enough to help out their community.” To learn more about Cooks Who Care and to share your story of giving back, visit www.tasteofhome.com.

FOOD DRIVE FOOD DRIVE PARTNERING WITH

Faribault Daily News

ig rlfriends

Taste Of Home cooking school & vendor show

Thursday, September 15, 2016

Caramel Peanut Bars Recipe Prep: 25 min. Bake: 15 min. + cooling 36 servings

Nutritional Facts 197 calories: 1 each, 10g fat (5g saturated fat), 16mg cholesterol, 113mg sodium, 27g carbohydrate (19g sugars, 1g fiber), 3g protein.

Nutritional Facts 63 calories: 1 each, 3g fat (1g saturated fat), 11mg cholesterol, 156mg sodium, 4g carbohydrate (0g sugars, 0g fiber), 4g protein.

Ingredients: 1-1/2 cups quick-cooking oats 1-1/2 cups all-purpose flour 1-1/4 cups packed brown sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, melted 1 package (14 ounces) caramels 1/2 cup heavy whipping cream 1-1/2 cups (9 ounces) semisweet chocolate chips 3/4 cup chopped peanuts

Mini Phyllo Tacos Recipe Prep: 30 min. Bake: 10 min. 30 servings Ingredients: 1 pound lean ground beef (90% lean) 1/2 cup finely chopped onion 1 envelope taco seasoning 3/4 cup water 1-1/4 cups shredded Mexican cheese blend, divided 2 packages (1.9 ounces each) frozen miniature phyllo tart shells Directions: Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer

Nutritional Facts 303 calories: 3/4 cup (calculated without pecans), 5g fat (3g saturated fat), 11mg cholesterol, 57mg sodium, 65g carbohydrate (39g sugars, 6g fiber), 3g protein.

Applesauce Sweet Potatoes Recipe Prep: 15 min. Cook: 4 hours 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: In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars. Yield: 3 dozen.

pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. Bake 6 minutes. Sprinkle with remaining cheese blend; bake 2-3 minutes longer or until cheese is melted. 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 350° oven until crisp and heated through. Yield: 2-1/2 dozen. 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. Yield: 8 servings.

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Taste Of Home cooking school & vendor show

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Thursday, September 15, 2016

Nutritional Facts 85 calories: 1 stuffed egg half, 7g fat (2g saturated fat), 98mg cholesterol, 111mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 4g protein.

Buffalo Chicken Deviled Eggs Recipe Prep: 25 min. + chilling 24 servings Ingredients: 12 hard-cooked large eggs 1/2 cup crumbled blue cheese, divided 2 celery ribs, finely chopped 1/2 cup mayonnaise 1/4 cup finely chopped cooked chicken breast 3 tablespoons minced fresh parsley 1 tablespoon Buffalo wing sauce or 1 teaspoon hot pepper sauce 1/8 teaspoon pepper Additional Buffalo wing or hot pepper sauce, optional

Directions: Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper. Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce. Yield: 2 dozen

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See our booth at the Taste of Home Cooking School!

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Please bring non-perishable food items to the Taste of Home Cooking School. A designated vehicle will be parked near the event entrance for collection. All items will be donated to the Faribault Food Shelf and benefit those in need throughout the community. Thank you for being a cook who cares! Sponsored by

“Where our customers send their friends” 1747 Grant St., Faribault • www.HarryBrowns.com @ HarryBrownsAutomotive 507.332.7441

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Thursday, September 15, 2016

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A Proven Leader for Southern Minnesota As mayor of Faribault, John Jasinski understands that consistent job creation, along with a skilled and talented workforce, is the key to maintaining a healthy and vibrant community. As your next State Senator, John will use his experiences in business and local government to help our Legislature better understand how to improve the lives of the hardworking residents in Greater Minnesota.

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Taste Of Home cooking school & vendor show

Thursday, September 15, 2016

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Double Smoky Ribs with Bacon Bourbon BBQ Sauce

Visit our booth on Sept. 22!

“World’s Most Ethical Companies” and “Ethisphere” names and marks are registered trademarks of Ethisphere LLC. Insurance products issued or offered by Thrivent Financial, the marketing name for Thrivent Financial for Lutherans, Appleton, WI. Not all products are available in all states. Securities and investment advisory services are offered through Thrivent Investment Management Inc., 625 Fourth Ave. S., Minneapolis, MN 55415, a FINRA and SIPC member and a wholly owned subsidiary of Thrivent. Thrivent Financial representatives are registered representatives of Thrivent Investment Management Inc. They are also licensed insurance agents/producers of Thrivent. Investment advisory services, including fee-based financial planning services, are available through qualified investment advisor representatives only. For additional important information, visit Thrivent.com/disclosures. Appleton, Wisconsin • Minneapolis, Minnesota Thrivent.com • 800-847-4836

20328 R6-16

Taste Of Home cooking school & vendor show

PAGE 16

& VENDOR EVENT

HURRY!

There is a limited amount of tickets left! Purchase tickets at the Faribault Daily News, by phone 507-333-3111, or online at faribault.com. Click the link under “Submission Forms.” Tickets purchased online or by phone will be available at will call and will be charged an extra $1 per ticket processing fee.

15 $20 $

Thursday, September 15, 2016

ce n a v d A al r e n e G n o i s s i Adm At The Door

Cookbooks available for purchase

LE ON SA F DAY O SHOW

Retail $30