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Everyone gets a gift bag! Thursday, October 23rd • Gwinnett Center Doors open at 4 p.m. for the Vendor Show Cooking Show begins at 7 p.m.
TasteofHome.com/CookingSchool follow us: cookingschoolblog.com
Meet Taste of Home Culinary Specialist Michelle “Red” Roberts!
Michelle is originally from Eddiceton, Mississippi, where she says there are two stoplights in the entire county. “And, I wouldn’t have it any other way!” she adds with a smile. Michelle started cooking at the early age of 6, learning the basics with her easy bake oven. When asked how she developed her passion for cooking, Red replies – “I’m southern, it’s in my blood!” She fondly remembers her grandmother’s (mamaw’s) baking – including favorites such as banana pudding, homemade yeast rolls, and
peanut butter cake. To this day, tomato gravy with biscuits and her mama’s chicken and egg noodles hold special memories. It’s this passion for cooking that led Michelle to earn a Bachelor of Science degree in Culinary Arts from the Mississippi University for Women. From there she worked in the restaurant industry and had an internship with a popular national magazine. When asked what she enjoys about conducting Cooking School shows, Michelle replies, “I look
forward to being onstage. Plus, I have friends in all of the towns I visit, so I look forward to seeing everybody!” Each Taste of Home Cooking School show is live, so Michelle says you never know quite what to expect. “I think one of the funniest things that ever happened to me onstage is when my emcee brought out a puppet during a recipe and he spoke with a Spanish accent. I lost control!” When she’s not busy putting on shows, Michelle can be found at home near Birmingham, Alabama.
Page 2 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Chicken Soup for the Soul Food Makes it Easier to Bring People Together Today, after 20 years of sharing happiness, inspiration and wellness through its books, Chicken Soup for the Soul has evolved its relationship with readers and other fans beyond the bookstore and into the grocery store with a new line of delicious nutritious food that makes it easier to bring people together around the table for healthy meals. Made with the highest quality ingredients and no artificial flavors, the Chicken Soup for the Soul food line consists of soups, pasta sauces,
broths, gravies, soup toppers, BBQ sauces, Meal Builders™ and more, all designed to create quick and healthy in minutes. Inspired by real people and their stories about food and feelings, each product label includes a preview of a bestselling Chicken Soup for the Soul story that was handpicked for that particular food, and a code to read the rest of the story online. Try and share this delicious recipe for Saucy Chicken and Crispy Onion Baguette that’s sure to be a crowd pleaser for
ette Crispy Onion Bagu Saucy Chicken and tes Prep Time: 15 minu 6-8 s rve Se tes Cook Time: 20 minu ts ien Ingred Joe Meal Builders p for the Soul Sloppy 1 16-oz jar Chicken Sou Cooking Sauce ble oil 1 tbsp canola or vegeta it 3-4 chicken breasts, spl f te loa 1 18-24" long baguet ed edd shr , uce lett s cup 2 2 ripe tomatoes, sliced ese r che 2 cups grated chedda p for the Soul Crispy Sou 1 3.5-oz bag Chicken p Toppers Sour Cream Onions Sou the Soul Tomato Basil Soup for p Sou n icke 1 13.7-oz Ch
gwinnettdailypost.com •
game time, a family get together or a mouthwatering meal. To make it even more delectable, serve it with Chicken Soup for the Soul’s delicious Tomato Basil soup as a side dish or for savory dipping.
g. Directions h heat until shimmerin skillet over medium-hig 1. Heat oil in a large h h sides. Brown chicken on bot wned, place all in the skillet and cover wit bro 2. Once all cutlets are Sloppy Joe Meal Builders cooking sauce; Soul Chicken Soup for the s. um heat for 12 minute simmer over low-medi allow to cool. and t on 3. Remove from hea on sauce generously n the middle and spo 4. Split baguette dow ute lettuce, tomato, trib dis nly eve f, hal tom both halves. On the bot sauce, and cheese. more then chicken breast, ese is melted. p 1-2 minutes until che 5. Place in broiler for for the Soul Crispy Sour Cream Onions sou p 6. Sprinkle Chicken Sou other. to the toppers from one end and cut into desired portions. on 7. Place baguette top icken Soup for the Soul twist, try dipping Ch 8. Enjoy! And for a fun Soup for the Soul Tomato Basil Soup! n icke Ch in ich dw san r you r the Soul
icken Soup fo
Recipe courtesy Ch
Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 3
Eggland’s Best Eggs Partners with The Taste of Home 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
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 fall. Participants will have the opportunity to learn how to make delicious recipes for family and friends using Eggland’s Best eggs, which are superior to ordinary eggs. The better taste, nutrition and freshness of Eggland’s Best eggs are due to Eggland’s Best’s quality assurance program, which includes
an all-vegetarian hen diet of healthy grains and oils. Compared to ordinary eggs, Eggland’s Best eggs contain 10 times more vitamin E, four times more vitamin D, more than double the Omega 3 and 25% less saturated fat. In addition, Eggland’s Best eggs contain 60 calories per large egg, whereas ordinary large eggs contain 70 calories. An independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs are fresher and stay fresher longer
Asparagus Eggs with Feta & 20 min. Prep/Total Time: Ingredients ) aragus (2-inch pieces 1 cup cut fresh asp r tte bu 1 tablespoon eggs 4 Eggland’s Best seasoned salt on spo tea 1/8 to 1/4 crumbled fully cooked bacon, ve ser to4 strips readyese che a fet 1/4 cup crumbled a Preparation: asparagus. Bring to in a saucepan; add til un or tes nu Place 1 in. of water mi er and simmer for 3-5 boil. Reduce heat; cov r. crisp-tende
than ordinary eggs. 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 Eggs with Feta & Asparagus recipe, it’s a great dish to share with family and friends for dinner parties and holiday gatherings.
r until hot. Add eggs; ge skillet, heat butte Meanwhile, in a lar completely set and Cook until whites are reduce heat to low. rinkle with seasoned Sp rd. ha t no n but are yolks begin to thicke h asparagus, bacon wit top ; serving plates salt. Transfer eggs to servings. and cheese. Yield: 2 Nutrition Facts: g fat (9g saturated uals 296 calories, 21 1 serving (1 each) eq 5g carbohydrate, ol, 467mg sodium, fat), 448mg cholester n. 2g fiber, 20g protei
w Prague, MN
rol Heine; Ne
Recipe courtesy Ca
Page 4 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Discover the Versatility of Honey
It’s hard to imagine anything more pure and natural than oneingredient honey. Produced by bees from the nectar of plants and flowers, honey essentially flows from hive to the table. With more than 300 different honey varietals found in the United States, all with a unique color and flavor, you are sure to find a honey varietal you will love. The journey of honey begins with humble honey bees. Whether buzzing in their hives or foraging for nectar in wide open fields, honey bees are a critical component of today’s agricultural market. They perform the vital function of pollination, or the transferring of pollen from plant to plant, thus fertilizing the plants and enabling them to bear fruit. In fact, about onethird of the U.S. diet is derived from insect-pollinated plants and honey bees are responsible for about 80 percent of that process. Major crops that depend on honey bees for pollination consist of almonds, apples, avocados, blueberries – the list goes on and on.
Crumble with Salted Honey Blueberry Muffins Ingredients For Crumble: ar ½ cup - light brown sug alted butter, softened 10 tablespoons - uns honey 4 tablespoons - cloverextract ½ teaspoon - vanilla flour 1¼ cup - all-purpose salt 1½ teaspoons - kosher For Muffins: our 2 cups - all-purpose fl powder 2 teaspoons - baking salt her kos ½ teaspoon 1 cup - sugar ter, softened ½ cup - unsalted but (use a mild, light varietal) 3 tablespoons - honey ract 1 teaspoon - vanilla ext 2 - large eggs ½ cup - milk rries 2 cups - fresh bluebe
gwinnettdailypost.com •
For centuries, honey has been thought of as a kitchen staple, but honey is so much more than a culinary ingredient. Honey’s versatility is endless, spanning the bathroom vanity, the gym and even the medicine cabinet. Honey is a humectant, meaning it attracts and retains moisture, thus giving your skin a natural glow and the perfect ingredient to add to your beauty routine. Honey is also an effective and all-natural energy booster, containing approximately 17 grams of carbohydrates per tablespoon. Finally, honey has been used for centuries as a natural cough suppressant, helping to soothe and relieves the irritation of a cough. All the wonderful benefits of honey could not be made possible
without the incredible honey bee. The National Honey Board is committed to finding ways to help beekeepers maintain the health of their honey bees and was among the first to provide funding for Colony Collapse Disorder (CCD) research in early 2007. Since 2004, the National Honey Board has funded multiple honey bee health research projects every year, which can be found on our website www.honey.com. Without the honey bees hard work in pollinating the blueberries, these Blueberry Muffins with Salted Honey Crumble wouldn’t be possible. Honey acts as a humectant, helping to retain and attract moisture, leaving these muffins soft and moist. These muffins would make the perfect addition to your breakfast meal or a great snack throughout the day.
tted with of an electric mixer fi ey and Preparation crumble: In the bowl For the salted honey combine the brown sugar, butter, clover honminutes. 2 , ut the paddle attachmentm-high speed until light and fluffy, abo ture comes vanilla; beat on mediu . Mix on low speed just until the mix ight container salt airt and an in our rigerate Add the fl a sandy texture. Ref together and developss. ffin cups and for at least 30 minute heat oven to 350 degrees. Butter 12 mu and salt. For the muffins: Pre bowl combine the flour, baking powder ent, cream ll paddle attachm dust with flour. In a sma tric mixer fitted with the e and mix In the bowl of an elec ey and vanilla. Add eggs one at a tim Remove hon ed. together sugar, butter,the dry ingredients and mix just until combin ber spatula. well; stir in milk. Add er and gently fold in blueberries using a rubabout threethe bowl from the mix the prepared muffin cups, filling them ey crumble. Scoop the mixture into h top with 1 tablespoon of the salted hon utes. fourths full. Sprinkle eac of oven until golden, about 30 to 35 min promotion unded agriculture uses for Bake on the center rack Board is an industry-f The National Honey cate consumers about the benefits and motional pro edu group that works to ducts through research, marketing and honey and honey pro programs. tional Honey
Recipe courtesy Na
Board
Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 5
help fill our local food banks!
Bring in your nonperishable food items to enter the raffle for an iPad Accept the Gwinnett Can Challenge!
Taste of Home Cooking School announces Cooks Who Care! The Taste of Home Cooking School and Holtkamp Heating & Air Conditioning, Inc. 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 online at www.tasteofhome.com.
Page 6 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
The Taste of Home Cooking School invites you to join in this effort by bringing nonperishable food items to the show on October 23. All items will be donated to food banks in Gwinnett County and benefit those in need throughout the community. “This is a great way to use a passion for food to help others. We’re really excited to add this element to the show,” says Michelle Roberts. 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 Michelle Roberts, “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.
Johnsonville Sausage & Taste Of Home Bring Italian Recipes To Cooking Schools Spring Cooking School Tour Travels to 30 States
When Johnsonville Sausage joins the Taste of Home cooking schools on its 30-state fall tour between September and December, attendees will be delighted by a tasty dish for the holiday season. Taste of Home cooking school attendees will learn some creative uses for Italian ground sausage in a main entree or appetizer. The goal is to expose the Taste of Home cooking school attendees to some convenient, flavorful and simple recipes they can take back
with them for a weeknight dinner or special occasion. One popular recipe that reviewers rate as a five-star dish is Johnsonville’s Chiliville Chili, which takes a traditional all-ground beef recipe and instead uses a blend of ground beef and Italian ground sausage, which gives the chili an extra flavor boost. Johnsonville Italian ground sausage is available in three flavors such as sweet, made with basil; hot, made with crushed red pepper; or
mild, a more traditional version. While other meats require sauces and spices to flavor a dish, Italian sausage delivers the flavor all on its own. Made with only premium cuts of pork and a perfect blend of spices, Johnsonville Italian ground sausage brings the level of quality that confident cooks are looking for when creating their families’ “keeper” recipes. To find a cooking school nearest you, visit: www.tasteofhome.com/ cooking-schools
gwinnettdailypost.com •
Chiliville Chili or Hot Ingredients: ® Ground Mild, Sweet ONVILLE Italian • 1 pound JOHNS Italian Sausage d beef • 1 pound groun , chopped • 1 medium onion pped • 3 celery ribs, cho minced • 3 garlic cloves, atoes with green nces each) diced tom • 3 cans (14.5 ou s drained peppers and onion beans, rinsed and nces each) kidney • 2 cans (16 ou nces) beef broth • 1 can (14.5 ou s) tomato paste • 1 can (6 ounce rown sugar s b on po les tab 2 • hili powder s c on po les tab • 2 orcestershire sauce W on po • 1 tables
round cumin • 2 teaspoons g flakes ushed red pepper • 1/2 teaspoon cr edded (optional) shr , ese che ar edd • Ch ef over Preparation: e and ground be cepan, cook sausag in. dra • In a large sau k; ger pin til meat is no lon medium heat un ok and stir for 5 ery and garlic. Co cel , ion on the d • Ad tender. , brown minutes or until th, tomato paste atoes, beans, bro and red in cum • Stir in the tom ce, sau er, Worcestershire sugar, chili powd ng to a boil. pepper flakes. Bri 20 minutes. er and simmer for cov y. at; he ce du • Re serve immediatel d an like you cheese if • Sprinkle with minutes Cook Time: 30 rvings Makes: 10-12 se
usage, LLC
hnsonville Sa
Recipe courtesy Jo
Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 7
Physicians Mutual Values Conversation at the Kitchen Table Company Set to Sponsor Cooking Schools
Physicians Mutual is pleased to announce their sponsorship of the fall Taste of Home Cooking Schools for the second consecutive year. Physicians Mutual believes it’s the good food, good conversation and good company that make dinner around the kitchen table so special. “Over the past year, Physicians Mutual agents across the country have enjoyed the opportunity to exhibit at several Taste of Home cooking schools and meet many of the attendees,” said Ben Baldwin, Senior Vice President – Physicians Mutual. For Physicians Mutual
Garlic Chicken Greek-Style Lemongs vin ser 8 Yield: hour Prep: 15 min. Bake: 1 nds) Ingredients: d potatoes (about 3 pou 8 medium Yukon Gol es 1 cup pitted Greek olivhs (about 3 pounds) 8 bone-in chicken thig 1/2 cup olive oil juice 3 tablespoons lemon 6 garlic cloves, minced 2 teaspoons salt
customers, employees and agents, the kitchen table is life’s centerpiece. It’s where meals are served, laughter is shared, homework is done and unforgettable conversations take place. It’s where family decisions get made. “Our partnership over the past year with Physicians Mutual has been wonderful,” said Erin Puariea, General Manager of The Taste of Home Cooking School. “Like Taste of Home, Physicians Mutual truly values the importance of spending time around the kitchen table with family. It’s the heart of the home and the
foundation of our sensibility. Our community loves sharing good food with family and friends - real food from real home cooks.” Physicians Mutual has a 97% customer satisfaction rating* and the recipes shared at the cooking school are certain to satisfy your family. This simple dinner dish is sure to bring everyone to the table for good food and conversation.
ano 2 teaspoons dried oreg 1/2 teaspoon pepper ium chicken broth 1-1/2 cups reduced-sod in a eight wedges and place lemon Directions: b potatoes; cut each into sk oil, Preheat oven to 375°. Scruwith olives and chicken. In a small bowl, whi and potatoes. shallow roasting pan. Top and pepper until blended. Drizzle over chicken juice, garlic, salt, oreganond chicken into pan. Pour chicken broth arou reads eter inserted in chicken minutes or until a thermom Bake, uncovered, 60-70 s are tender. Serve with pan juices. 170°-175° and potatoe Recipe courtesy Lisa
s City, Missouri
Renshaw, Kansa
Page 8 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Cooks Clamor For Fresh Herbs Dorot delivers on growing demand
It’s no secret - the culinary world is clawing at foods rich in fresh herbs…from Jean Georges Vongerichten’s Black Bass with chiles, herbs red bliss potatoes and spinach, which was just voted one of the best dishes by The New York Times, to New York magazine’s account of the “brash aggressive flavors” of garlic and chiles that turn cauliflower and Brussels sprouts into a ‘can’t miss’ dish - fresh herbs are a recurring theme that cannot be ignored. Foodies agree that a starring role of fresh herbs in fine cuisine is one of the hottest trends in the culinary world today. Chefs delight in using herbs to pack a flavorful punch, and restaurants are hiring foragers to scour the parks and forests to bring back nature’s bounty. Up until now, home cooks have had to buy large quantities of herbs from farmer’s
markets or grocery stores. All that has changed. Dorot, an international purveyor of fine herbs and seasonings, has arrived on American soil to give consumers the benefits of farm-fresh herbs without the hassle, expense and short shelf life of fresh produce. Despite their popularity and coveted flavor profiles, fresh herbs are frequently used in small quantities and often go to waste. Sensing this quandary, Dorot has introduced a line of fresh herbs and spices that are chopped and quickly frozen in convenient pre-portioned ice cube trays. Gourmets on the go will appreciate the time-saving convenience of preportioned herbs. There’s no need to chop, grate or even defrost: just add a cube to whatever’s cooking. “The only thing more painful than seeing a beautifully prepared
meal go to waste, is seeing the ingredients get spoiled before they’ve even had a chance to be prepared,” said Dorot’s CEO & VP of International Marketing, Tal Tal-Or. “Consumers can tell when a piece of fish or meat is truly fresh. Herbs and seasonings are no different.” Dorot’s slim trays fit easily in a cramped freezer and can last up to 24 months so fresh herbs are within reach at all times. Furthermore, Dorot is all natural (no preservatives, trans fats, food coloring, or cholesterol) and gluten-free. Dorot is available in numerous flavors, including Crushed Garlic, Crushed Ginger, Chopped Basil, Cilantro, Parsley, Chili and Dill. Dorot Fresh Herbs and Spices can be found in many grocery stores with a suggested retail price of approximately $1.99 - $2.99. More information is available at www. mydorot.com.
gwinnettdailypost.com •
s d cheese popsicle Irresistible flavore about 16 units: Ingredients for e 1/2 cup goat chees zzarella cheese mo 1/2 cup shredded ese portions. 1 cup soft cream che ds and put in a bowl, divide into 4 kin Mix all the cheese se Balls, add: Garlic & Dill Cheerlic cubes 1 Dorot Crushed Ga l cubes Dil 4 Dorot Chopped cheese, roll 4 balls and refrigerate. Mix with 1/4 of the
Balls, add: For Chili Cheese ili cubes Ch 3 Dorot Chopped cheese, roll 4 balls and refrigerate. Mix with 1/4 of the atoes Cheese Balls, add For Basil & Dried Tompped dried tomatoes 1 tablespoon of cho es 4 Chopped Basil cubcheese, roll 4 balls and refrigerate. Mix with 1/4 of the , crushed pistachios Balls coated with For Garlic Cheese rlic cubes Ga 3 Dorot Crushed tachios balls in 3 tsp of crushed pis h 1/4 of the cheese roll 4 balls; roll the Mix garlic cubes wit refrigerate. and crushed pistachios ods, Inc. Recipe courtesy
Dorot Fo
Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 9
CHA! by Texas Pete® Transforms Traditional Meatloaf
Texas Pete® hot sauces have been the professional chefs alike are enjoying the “not-so-secret” secret weapons of southern extra kick this sriracha sauce adds to their cooks for years. Now, with the release of tried-and-true recipes. Sriracha sauce originally came to CHA! by Texas Pete® , home cooks and
om sheet of plastic wrap. Keep the bacon on the bott n so the strips are facing the baco soy sauce, sesame tro, with p cilan s, wra tic lion plas scal ic, the garl Turn grated ginger, ® and mix well until fully tloaf into the shape of a log on Wrapped Meatloaf you vertically. Form the mea of the sheet against the strips oil and the Cha! By Texas Pete Texas Pete® Spicy Bac the center onto tally zon hori d. tloaf tightly bine com Ingredients: followed by the panko roll the bacon with the mea Next, add one egg at a time g is evenly incorporated. Do of bacon. Carefully e of a log. Place the meatloaf onto the 2 lbs ground pork shap ythin n. grated keeping it in the breadcrumbs. Mix until ever 1/4 cup ginger, fresh, finely the plastic wrap from the baco sheet tray. Carefully remove wrapped meatloaf with all of not over mix. tly coat with 4 cloves garlic, fresh minced sliced ligh n and baco foil the of num top umi the h al ly Sprinkle Line a sheet tray wit 1/2 cup scallions, fresh, thin chopped spray. h the sesame seeds. either olive oil or non-stick tic wrap on a clean work oven to bake for 1/2 cup cilantro, fresh, roug plas of e piec e Place the meatloaf into the internal temperature of larg a Place one p wra tic plas 2 tbsp. soy sauce the on s r or until an strip hou 1 on ely bac mat the roxi nge app Arra surface. 1 tbsp. sesame oil hed. lengthwise just enough so ® 165 degrees has been reac oking prepare the glaze. at a time overlapping them een each strip of bacon. 4 tbsp. CHA! by Texas Pete ® e meatloaf is co ce in betw le th spa Whi no is e ther that 2 eggs with the Cha! By Texas Pete tic wrap large enough to Combine the Hoisin sauce tloaf with this mixture 2-3 times Place another piece of plas bacon and press down 1 cup panko bread crumbs mea the e Glaz of . et well and mix s fit over the whole she 8 slices bacon, thick sliced r of cooking. fully pound the bacon strip during the second half hou ully cooked remove from firmly. Using a mallet care ther. The sheet of bacon GLAZE INGREDIENTS: is f oaf eatl toge he m stick en t to Wh and utes to tenderize 1/2 cup hoisin sauce for approximately 15 min each side and should be the oven and let it rest will widen a few inches on by 8 inches wide. Remove 1/4 cup CHA! by Texas Pete long before slicing. approximately 10 inches p and discard. Preparation: . tic wra Preheat oven to 350 degrees large mixing bowl. Add the the top layer of plas a te® Place the ground pork into courtesy Texas Pe Recipe
America from Thailand and certainly complements Asian-style food. However, CHA! by Texas Pete® offers a fiery blend of heat and sweet that is remarkably versatile on a wide variety of cuisines. With the inclusion of Texas Pete’s latest sauce, the company offers a sauce for every occasion. In addition to CHA!, Texas Pete® produces: • Texas Pete® Original Hot Sauce • Texas Pete® Hotter Hot Sauce • Texas Pete® Garlic Hot Sauce • Texas Pete® Green Pepper Sauce • Texas Pete® Wing Sauces (three varieties) • Texas Pete® Chili Sauce • Texas Pete® Honey Mustard Sauce • Texas Pete® Seafood Cocktail Sauce The Texas Pete website (www. TexasPete.com) features professionally developed recipes using these sauces, including CHA! Among the favorites is the Texas Pete CHA! Spicy Bacon Wrapped Meatloaf that is sure to please family and guests alike.
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Page 10 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
HAPPY HOLIDAYS! BOOK YOUR HOLIDAY GROUP EVENT BY OCTOBER 31ST AND FOR EVERY $500 SPENT, RECEIVE $50 TOWARDS YOUR NEXT GROUP EVENT*! THAT YOU CAN USE JANUARY 1ST-FEBRUARY 28TH! *Group event credit can be used towards group events only. Credits are valid Jan. 1st - Feb. 28th, 2015. Ask your group sales manager for details.
Key to cooking with pumpkins
Autumn is ripe with vibrant colors and scenery. One of the more vivid sights this time of year are the bright, orange pumpkins that adorn walkways and front porches of homes and businesses. Not only are pumpkins ideal for decorating, but they’re also great to eat. Some people who plan to carve jack-o-lanterns mistakenly believe the same type of pumpkin can be used in their favorite recipes. But what carving pumpkins have in visual flair, they usually lack in flavor and substance. Instead, would-be pumpkin cookers should look to other varieties if they plan to serve pumpkin on the menu. Pumpkins are available from September through December, but they peak in October. Many smaller pumpkins are better and
sweeter for cooking. Mini pumpkins, sugar, cheese, and pie pumpkins are varieties commonly used in recipes. The big jack-o-lantern pumpkins have stringy, watery flesh and will provide little to no pulp for cooking. Select a pumpkin as you would any other type of squash. Look for a firm pumpkin with no bruises or soft spots. The pumpkin also should have a deep orange color. Store pumpkins in a cool, dark area until ready for use to prolong freshness. Wash the exterior of the pumpkin in cool water before cutting to remove any dirt and bacteria on the surface of the pumpkin so it won’t be transferred to the pulp of the pumpkin. Slice the pumpkin in half and remove the seeds and any stringy material. Rinse and save the
seeds for planting or roasting. Put the pumpkin pieces in the microwave to cook or you can steam or bake them until the pulp is soft and the pumpkin falls off of the skin. Cool the pumpkins, then puree the pulp until it’s smooth. You may want to strain the pureed pumpkin with a cheese cloth to remove any excess water before using in a pie recipe. Baked breads may benefit from the extra moisture. Pumpkins are a great source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper, manganese, vitamin E, thiamin, niacin, vitamin B6, folate, iron, calcium, magnesium, and phosphorus. They’re also low in fat and calories. Pumpkin puree can replace the oil in some baking recipes, much as you would use applesauce.
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Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 11
Gwinnett Daily Post presents the 10th Annual
Learn
new Fall recipes, meal ideas, & creative cooking tips
Meet
hundreds of people like you who love to cook
Learn
new Fall recipes, meal ideas, asteofHome.com/CookingSchool & creative cooking tips
Receive a gift bag with valuable coupons & Taste of Home magazines
Meet
10-23-2014
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hundreds of a gift bag with people like valuable coupons cookingschoolblog.com you who love & Taste of Home to cook magazines
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Stage and VIP Bag Sponsor:
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Page 12 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
cookingschoolblog.com
Appliance Sponsor:
Join Us! Cooks Who Care Sponsor:
Everyone gets a gift bag! Thursday, October 23rd • Gwinnett Center Doors open at 4 p.m. for the Vendor Show Cooking Show begins at 7 p.m.
Limited number of tickets still available
ORDER NOW!
Visit gwinnettdailypost.com Or call 770-963-9205 ext 1208 or 1218 $15 in Advance • $12 Groups of 10 or more $20 at the Door gw innettdaily post.com •
Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 13
Introducing Carole Townsend as Emcee! Author and Correspondent/Blogger for the Gwinnett Daily Post
HER BOOKS INCLUDE: Red Lipstick and Clean Underwear
Magnolias, Sweet Tea and Exhaust
Come see Carole at the Taste of Home Cooking School and meet her in person!
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Page 14 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Sweet, sweet candy history
Candy dishes up delicious fun in time for Halloween celebrations. Halloween is as much about candy as it is about dressing up in fun costumes and engaging in scare tactics. Humans have loved their sweets for centuries. Early human beings made candy out of honey by drying it and forming a taffy-like confection, while many modern incarnations of candy involve dissolving sugar into water or milk to form a syrup. Candy is then made by varying the temperature of the syrup and the sugar concentration to achieve desired textures. The word “candy” is derived from the Arabic “quandi,” meaning “made of sugar.” Candy also often refers to chocolate bars and other treats that people find so delectable. Ancient Mayans and Aztecs were the first to experiment with the cocoa bean, the cornerstone of chocolate confections, in the 1500s. However, their chocolate drinks were bitter and not the sweet
delights we’ve come to associate with chocolate. It wasn’t until the 19th century that innovators began mixing cocoa with sugar to create chocolate bars. Joseph Fry is credited with making the first chocolate bar in 1847, using bittersweet chocolate. Milk chocolate came later, in 1875, when it was introduced by Henry Nestlé and Daniel Peter. Milton Hershey began producing sweet chocolate in 1894. Hershey bars, Nestlé bars and many other original candies are still in production today. Tootsie Rolls and Charleston Chews are other classic candies still produced. Good & Plenty debuted in 1893, making it the oldest branded candy in America. NECCO company Wafers were officially branded in 1901 and are another classic treat consumers can still find in the candy aisle of their nearest grocery store. Smarties is another candy that’s
bound to show up in trick-or-treat bags this Halloween. Smarties have been owned and operated by the same family since 1949. The Ce De Candy Inc. factory opened up in August 1949 in Bloomfield, NJ, and produced a candy that would not melt in the heat. Smarties are a favorite all over North America and elsewhere. When demand is too high for the NJ factory, particularly around Halloween, Smarties are also produced in a Canadian factory in Newmarket, Ontario. Smarties imported to the United States are still called Smarties. However, Smarties sold in Canada are known as “Rockets,” as another candy sold in Canada already bears the Smarties name. Halloween wouldn’t be nearly as sweet without troves of candy treasures. Children are urged to have their candy sorted and inspected by parents prior to eating to avoid any dangers, such as food allergies or tampering.
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Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 15
Gwinnett Daily Post Presents Want to know what’s so special about this year’s show?
10 grand prizes valued at $ 1000 – $3000!
10-23-2014
Yes that’s right. In honor of our 10th anniversary of the Taste of Home Cooking show, we are giving away 10 grand prizes valued at $1000-3000!! “Weekend Getaway”
“Home Fitness Vacation”
“Feld Prize Basket”
Weekend stay for 2 at Harrah’s Cherokee Casino Resort, a $60 voucher for dinner and Chef’s Stage Buffet and a $40 voucher for a meal at Selu Garden Café, 2 complimentary meals at the Dillard House in Dillard, GA, PLUS a $100 gas card and your very own slot machine!
Provided by Jackson EMC, the Home Fitness Vacation includes a 32” TV, a Wii Console and a Wii Fit game!”
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“Private Brewer’s Reception”
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Courtesy of Broadway Across America, win 4 tickets to Dirty Dancing, Newsies and Pippin as well as parking for all 3 shows!
Courtesy of Marlow’s Tavern, win a $1,000 gift card!
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“Atlanta Family Stay-cation”
Win tickets to Fernbank Museum, Children’s Museum of Atlanta, Stone Mountain, Gwinnett Gladiators, Medieval Times, Zoo Atlanta and Bodies/Dinosaurs exhibit!
“St. George Island Getaway”
Courtesy of the Franklin County Florida Tourist Development Council, Win 2 nights accommodation on St. George Island, 2 evening meals at local St. George Island or Apalachicola restaurants featuring fresh Apalachicola Bay Seafood, a tour of the historic Cape St. George Lighthouse and Crooked River Lighthouse at nearby Carrabelle Beach and an evening cruise (weather dependent) aboard one of the Apalachicola Maritime Museum’s river cruise boats or sailing charter!
PLUS ... We’re Giving Away 2 Trips To Destin Florida! EACH TRIP WILL INCLUDE: • Air transportation for four • Three night at Sterling Shores Resort • Buccaneer Pirate Cruise and Gulfarium Marine Adventure Park tickets • Dinner at AJ’s at Destin
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PLUS over 75 additional door prizes will be given out during the vendor & cooking show!
Enter to win by attending the Taste of Home Cooking show Thursday October 23, 2014 at the Gwinnett center. For tickets, visit gwinnettdailypost.com
Page 16 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Sample delicious Cabot cheese and browse through the Taste of Home’s 2014 cookbook selections!
STOP BY THE
Gwinnett Daily Post ALL BOOKS ON SALE AT THE EVENT!
BOOTH AT THE SHOW!
REGISTER TO WIN TICKETS AND PRIZES THROUGHOUT THE NIGHT FROM...
NOW-Nov.30 Atlantic Station
The Nutcracker December 6-29 at The Fox Theatre Nov. 22 • The Fox Theatre
Nov. 25-30 The Fox Theatre
Oct.22-Nov.2 The Fox Theatre
Dec. 26-28 Gwinnett Arena
Duluth
Nov. 21-Dec. 24 Alliance Theatre
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gwinnettdailypost.com •
Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 17
CHECK YOUR GIFT BAG! Free Digital Subscription!
Taste of Home is America’s #1 cooking magazine! In each issue, enjoy 75+ home-style recipes and tips, each a kitchentested family favorite made with everyday ingredients. Plus color photos of every recipe, cost-saving menus, healthy-choice dishes, casual entertaining ideas, and more. The Family Handyman Everything you need to get the job done right! When it comes to home improvement, you need information you can trust. Inside each issue of The Family Handyman, you’ll find tried-and-proven repair techniques, step-by-step in-
Holiday Entertaining The Proof is in the Food
structions, plenty of photos and projects for every room in your house. Tackle your next home improvement project with confidence! Readers Digest From health to home, money to food, family, travel, work, holidays and more, Reader’s Digest focuses on simple tips and time-saving insights to help make like simpler and better. NOTE: Look in your goodie bag for the free subscription postcard and mail it directly to Taste of Home with your mailing address and magazine selection.
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Page 18 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
A Sampling of our Taste of Home Vendors
Ashima Designs Avon – Beth Vigil Belk Mall of Georgia and Gainesville BrandsMart USA Christmas Love Box Costco Wholesale (Duluth) East Coast Wings Fabric World Godiva Chocolatiers Gordon Biersch Brewery Restaurant Gwinnett Center Heaven's Best Carpet & Upholstery Cleaning HoltKamp HVAC Jackson EMC
gwinnettdailypost.com •
J.M. Tull-Gwinett YMCA Mall of Georgia Origami Owl - Marilyn Parrish Pampered Chef Pepsi/Lipton Ice Tea Primerica Financial Services Proof of the Pudding Stars and Strikes Tastefully Simple Taylor Construction The International Sugar Art Collection, Inc The LONA Gallery VSOP Taproom
Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 19
Did someone say FUDGE?!
Looks hard to make, but Taste of Home Fudge was invented in the United States has made it easy! The layer of orange will around 100 years ago. The exact origins are add festive color to your Halloween holiday disputed, but all accounts claim that the first table and mmmmmm, CHOCOLATE! batch of fudge was accidentally created by
red Fudge Halloween Laye Ingredients: 1 teaspoon butter semisweet chocolate 2 cups (12 ounces) chips sed sweetened conden 1 can (14 ounces) milk, divided dy coating 8 ounces white can e extract 1/4 teaspoon orang ste food coloring e pa 2 to 4 drops orang
Preparation: uare pan with foil; Line an 8-in. sq de. asi set d an butter foil fe bowl, heat In a microwave-sa cup milk on high 1 d an ps chi is chocolate peat until mixture Re . stir ds; on for 30 sec red pan. Chill for pa pre o int r Pou smooth. 10 minutes. rowave-safe bowl, Meanwhile, in a mic remaining milk; h wit g tin coa dy melt can
failing to make another type of candy— possibly caramels. Many stories also claim that fudge was invented by students at a women’s college—Vassar, Smith, or Wellesley.
in extract and food stir until smooth. Stir chocolate layer. r ove ead Spr . ng colori til firm. Using foil, un or ur ho 1 for Chill pan. Cut into 1-in. remove fudge from pounds t2 ou ab ld: Yie s. are squ
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Page 20 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
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Tips to add some pizzazz to your pastries sauce onto a plate before placing a slice of cake or another dessert. • Use cookie cutters to make fun shapes. Many desserts appear more labor-intensive if they are cut into cute patterns and shapes. Instead of square brownies, use a circle or heart-shaped cookie cutter for more flair. When making a fruit or nut pie, cut out the shape of the fruit that is inside from the top crust. When it bakes up you have an effective steam vent and a decorative way to tell guests what type of pie you are serving. • Serve dessert on fine china. Offer an ice cream sundae in a plastic cup and it may seem more suited for a backyard party. Serve the same ice cream in a crystal champagne flute and the entire
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dessert takes on a new persona. • Experiment with new flavors. Rather than chocolate sauce, work with mocha or even hazelnut toppings for cakes or ice cream. • Create a trifle. Layers upon layers of dessert can seem more impressive. Trifles may seem like a lot of work, but many times they can be thrown together with ready-made ingredients. For example, create a strawberry-vanilla-banana trifle by layering cubes of vanilla pound cake, readymade vanilla pudding, slices of banana, and canned strawberry pie filling together in alternating levels in a tall vessel. Top with whipped cream, and you have a delicious and eye-catching dessert. The same concept can be
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used to layer just about any combination of ingredients. • Add some extra decorative elements. Scour the baking aisles of local craft stores and choose a few decorative elements to add whimsy to your dessert. There are many edible baubles and decorating tools that can add some flair to your pastries. Cakes topped with luster dust will have a sparkly sheen. You can even personalize pastries with edible ink markers. • Don’t underestimate the power of chocolate. Chocolate shavings on top of cake, melted chocolate fondue, or simple cookies dipped into hardened chocolate can transform a drab dessert into a divine delicacy.
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While professionally prepared pastries might be the most delectable desserts, even homemade baked goods can get makeovers to look like something out of the pages of a classic cookbook. Those who may not have the skills of a pastry chef or master baker can employ these tips to add pizzazz to their pastries. • Don’t fear the fondant. This moldable, rollable and easily carved confection is made of sugar. The pliability of fondant enables it to be cut into patterns, sculpted into different shapes or simply draped over cakes to give them a pristine finish. • Put squeezable ketchup and mustard containers to work. Use a container with a thin spout to drizzle chocolate, raspberry or strawberry
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gwinnettdailypost.com •
Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 21
Taste of Home Cookbooks will be available to purchase At the show and at the Limited number of Gwinnett Daily Post tickets still available ORDER NOW! office for a limited time. Visit gwinnettdailypost.com or call 770-963-9205 ext. 1208 or 1218 $15 in Advance $12 Groups of 10 or more $20 at the Door
Page 22 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m
Look for your copy of
on Sunday, November 2nd for your chance to win!
Seats With A View
Win 4 incredible seats to Hawks vs Boston Celtics on Dec. 2nd, plus a $100 gift certificate to:
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DEC. 20 – 22
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DEC. 26 – 28
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gwinnettdailypost.com •
Gwinnett Daily Post • Sunday, October 19, 2014 • TASTE OF HOME • Page 23
Page 24 • TASTE OF HOME • Sunday, October 19, 2014 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m