Taste of Home Cooking School - Gwinnett County 2015

G W I N N E T T D A I LY P O S T P R E S E N T S T H E 1 1 T H A N N U A L

T H U R S D AY, O C T O B E R 2 2 – I N F I N I T E E N E R G Y F O R U M ( F O R M E R LY G W I N N E T T C E N T E R ) D O O R S O P E N AT 4 P. M . F O R T H E V E N D O R S H O W • C O O K I N G S H O W B E G I N S AT 7 P. M .

SUNDAY, OCTOBER 18, 2015 AN ADVERTISING SUPPLEMENT TO THE

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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!”

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!”

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When she’s not busy putting on shows, Michelle can be found at home near Birmingham, Alabama.

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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!”

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Page 2 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

®

Limited number of tickets still available! ORDER NOW! scnievents.com/tasteofhome

Taste of Home Cookbooks

RECIPE

AVAILABLE TO PURCHASE!!

At the show and at the Gwinnett Daily Post office for a limited time!

With 467 recipes, you’re ready to celebrate all year long! Divide into the four seasons, this amazing collection features recipes, menu ideas, tips and review for more than 25 parties, holiday’s and occasions throughout the year.

Makeover Garlic Spinach Balls Source: tasteofhome.com

TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:24 servings Ingredients 2 cups crushed seasoned stuffing 1 cup finely chopped onion

Get 200+ chicken recipes and tips for 30-minute meals, favorite casseroles, skillet suppers, slow cooker meals, soups, appetizers and more!

3/4 cup egg substitute 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup butter, melted 3 tablespoons reduced-sodium chicken broth or vegetable broth 1 garlic clove, minced 1-1/2 teaspoons dried thyme 1/4 teaspoon pepper

Experienced home cooks like you share 127 of their best take-along recipes for every fun-filled occasion. You’ll find hearty apps, casseroles, bars, cakes, sandwiches and sides perfect for feeding a crowd!

1/8 teaspoon salt 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry Directions 1. In a large bowl, combine the first 11 ingredients. Stir in spinach until blended. Roll into 1-in. balls.

2. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Yield: 2 dozen.

Nutritional Facts 1 meatball equals 55 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 146 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 3

American Kitchen® Cookware by Regal Ware Takes Inspiring Delicious ™ to a New Level We believe the key to great tasting food is passionate cooks and the best cooking tools. American Kitchen cookware by Regal Ware provides the best tools to inspire delicious meals, conversation, and experiences with family and friends.

From September through December 2015, the Taste of Home Cooking School Tour will be visiting more than 100 communities across the country. Each school will include a live cooking demonstration featuring American Kitchen cookware by Regal Ware, and American Kitchen products will be used for other cooking demonstrations as well. Attendees will be inspired to explore new levels of flavor in their dishes, to be more adventurous with cooking techniques, and to attempt that new recipe they always wanted to try. Additionally, all attendees will receive a gift bag filled with goodies, including a valuable American Kitchen by Regal Ware moneysaving coupon, and much more!

Get your American Kitchen by Regal Ware 10-inch tri-ply casserole pan today and try this great recipe which shows off the best qualities of its stovetop-tooven-to-tabletop versatility.

About Regal Ware Regal Ware is known for producing the world’s finest cookware for families – Made in the USA, and is the premier manufacturer of high quality stainless steel cookware in the United States for the direct sales market worldwide. Regal Ware’s core values of integrity, dedication, performance and pride define the company. Its innovative engineering and legacy of quality manufacturing dates back to 1911. Regal Ware is committed to bringing people back to the table, and is doing so through consumer initiatives and product offerings that make cooking easier and more enjoyable.

Regal Ware products include stainless steel and cast aluminum cookware as well as stainless steel bakeware available exclusively through direct-tothe-consumer sales channels. For more information visit www.regalware.com.

About American Kitchen American Kitchen Cookware by Regal Ware is made in the USA by Regal Ware, Inc., and is available exclusively online at www. americankitchencookware.com.

RECIPE PORK CHOPS AND SWEET POTATOES Ingredients: 4 bone-in pork chops (about ¾ inch thick)

2 tablespoons butter, melted 2 tablespoons brown sugar Salt to taste

½ cup packed brown sugar

Directions:

½ cup reduced sodium soy sauce

In a resealable plastic bag, combine the brown sugar, soy sauce, garlic and pepper; then add the pork chops. Seal and refrigerate 8 hours or overnight. In the American Kitchen® 10-inch casserole pan, brown pork chops in butter and oil, discard marinade. In a bowl, combine the maple syrup, brown sugar and butter.

Add the sweet potatoes, toss to coat. Pour sweet potato mixture over pork chops.

Bake uncovered at 350˚ for 40-45 minutes or until sweet potatoes are tender.

Yield: 4 servings.

2 garlic cloves, minced ¼ teaspoon pepper 2 sweet potatoes, peeled and cut into ½-inch cubes 1/3 cup maple syrup

Page 4 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

How To Tend To An Indoor Herb Garden

the plants with grow lights, which will provide the full spectrum of light the plants need to thrive.

Indoor air can become too dry for herbs, so you will need to compensate by providing humidity. While there may be added humidity in a kitchen greenhouse window, it still may not be enough to keep the plants healthy. Think about misting the plants daily to create some extra humidity, or place herb pots on top of a water-filled tray with pebbles so the evaporating water will add moisture without making the roots soggy.

Fresh herbs and recently picked ingredients can add flavor to any meal. A home chef can even improve the flavor of store-bought or prepared foods with an herb garnish that can transform otherwise bland dishes into something you’ll want to eat again and again.

Harvesting fresh herbs is easy for homeowners who have gardens right in their backyards. However, everyone does not have a backyard, and even those that do might find their gardens threatened by changing seasons or unwanted critters. When gardens are moved indoors, the bounty of fresh ingredients continues no matter the date on the calendar.

Herb gardens are perhaps some of the easiest gardens to cultivate indoors because they don’t require large pots or much space. The plants themselves are relatively compact, and it only takes a pinch of herbs to give a meal some extra flavor.

When growing herbs indoors, your indoor growing area must have adequate light to simulate the longer days of summer; otherwise, the plants may go dormant. It’s ideal to have a southern exposure on the herbs, with at least eight hours of sunlight per day. If you do not live in a particularly sunny locale, consider supplementing

Insects are another threat to indoor gardens because there is no cold weather to inhibit the hatching of insect eggs. Soil from outdoors may be more susceptible to insects that are already living in the dirt. Instead of soil from outside, use packaged soil or a nonsoil alternative that will hold moisture without the added risk of bugs. If small insects appear, use a mist of soapy water to kill the bugs without harming the plants or making the herbs unfit for eating.

Group herbs together according to their watering needs to make maintenance that much easier. New sprouts generally need more water than established plants.

Prune the herbs as needed for recipes. If the herbs experience a growth spurt, trim some of the plants and freeze the herbs for later use.

Many indoor herb gardeners begin by growing parsley, chives, oregano, and basil, but you can experiment with just about any herb.

A sunny location is necessary when cultivating an indoor herbs garden.

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Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 5

RECIPE

Autumn Harvest Cobbler Source: tasteofhome.com

TOTAL TIME: Prep: 35 min. Bake: 15 min.

Directions

YIELD:12 servings

1. In a large saucepan combine the sugar, cinnamon, salt, nutmeg and 1-3/4 cups water. Bring to a boil. Stir in the apples, raisins, apricots and lemon juice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

Ingredients 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 2 cups cold water, divided 6 large tart apples, peeled and thinly sliced 1 cup golden raisins 1 cup dried apricots, halved

2. Combine cornstarch and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 13in. x 9-in. baking dish.

3. In a small bowl combine biscuit mix and milk just until blended. Drop by tablespoonfuls onto hot apple mixture. Sprinkle with coarse sugar and lemon peel.

2 tablespoons cornstarch

4. Bake at 400° for 15-20 minutes or until topping is golden brown. Serve warm with whipped cream. Yield: 12 servings.

TOPPING:

Nutritional Facts

2 cups biscuit/baking mix 1 tablespoon coarse sugar

1 serving (calculated without whipped cream) equals 245 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 359 mg sodium, 53 g carbohydrate, 3 g fiber, 3 g protein.

2 teaspoons grated lemon peel

© 2015 RDA Enthusiast Brands, LLC

1 tablespoon lemon juice

3/4 cup 2% milk

Whipped cream

RECIPE

Acorn Treats Source: tasteofhome.com

TOTAL TIME: Prep: 35 min. + chilling YIELD:48 servings Ingredients 1/2 cup semisweet chocolate chips 48 milk chocolate kisses 48 Nutter Butter Bites Directions 1. In a microwave, melt chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie.

2. Cut a small hole in the corner of a pastry or plastic bag; insert a small round tip. Fill with remaining melted chocolate. Pipe a stem onto each acorn. Place on waxed paper-lined baking sheets; refrigerate until set. Store in an airtight container. Yield: 4 dozen.

Nutritional Facts 1 cookie equals 47 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 16 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. © 2015 RDA Enthusiast Brands, LLC

Page 6 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

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 fall. 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, four 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 Brieand-Veggie Brunch Strata; it’s a great dish to share with family and friends during holiday brunch gatherings!

RECIPE BRIE-AND-VEGGIE BRUNCH STRATA “Hearty, warm and filling, this pretty strata is great for a gathering. You can substitute 2 cups of shredded Swiss cheese for the Brie, if you wish.”

- Lee Elrod, Newnan, Georgia Prep: 30 min. + chilling Bake: 45 min. + standing 1 large onion, halved and thinly sliced 1 large sweet red pepper, chopped 1 large Yukon Gold potato, peeled and cubed 2 tablespoons olive oil 1 loaf sourdough bread (1 pound), cubed 1 round Brie cheese (8 ounces), rind removed, cut into 1/2-inch cubes 1 cup (4 ounces) shredded Parmesan cheese 8 Eggland’s Best eggs 3 cups 2% milk 2 tablespoons Dijon mustard

1 teaspoon seasoned salt 1 teaspoon pepper In a large skillet, sauté the onion, red pepper and potato in oil until tender.

In a greased 13-in. x 9-in. baking dish, layer half of the bread, onion mixture, Brie and Parmesan cheese. Repeat layers. In a large bowl, whisk the remaining ingredients; pour over layers. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 323 calories, 15 g fat (7 g saturated fat), 169 mg cholesterol, 745 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

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Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 7

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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.

The Taste of Home Cooking School invites you to join in this effort by bringing nonperishable food items to the show on October 24. 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.

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Page 8 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

*Not valid by phone or on Belk.com. Excludes Everyday Values.

See inside & back for details

RECIPE

Physicians Mutual Values Family Traditions Physicians Mutual is pleased to announce their sponsorship of the fall Taste of Home Cooking Schools for the third consecutive year. Physicians Mutual believes the kitchen table is where family traditions are born, meals are shared and celebrations take place.

“Our partnership with Taste of Home is a good fit for Physicians Mutual,” said Rob Reed, Physicians Mutual President and CEO. “The Taste of Home community values the importance of spending time around the kitchen table with family and friends, just like we do at Physicians Mutual.”

For Physicians Mutual customers, employees and agents, the kitchen table is Life’s centerpiece. It’s where meals are served, laughter

COUNTRY-STYLE PORK LOIN WITH GRAVY RECIPE

is shared, homework is done and conversations take place. It’s where family decisions get made.

“We’re thrilled to continue our partnership with Physicians Mutual,” said Erin Puariea, General Manager of the Taste of Home Cooking School. “Our community loves sharing good food with family and friends and believes the kitchen table is the heart of the home.”

This slow cooker recipe is a perfect end to the day.

Serve mashed potatoes as a comforting side and the meal is complete.

Prep: 20 min. Cook: 5 hours

Physicians Mutual has received a 97% customer satisfaction* rating for the past eight years and the recipes shared at the cooking school are certain to satisfy family and friends. This dish is sure to be a new family favorite:

1 pounds)

boneless whole pork loin roast (3

1/2

cup all-purpose flour

1

teaspoon onion powder

1

teaspoon ground mustard

2

tablespoons canola oil

2

cups reduced-sodium chicken broth

1/4

cup cornstarch

1/4

cup cold water

Hot mashed potatoes, optional Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard.

Add pork, one portion at a time, and shake to coat.

In a large skillet, brown pork in oil over mediumhigh heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan.

Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Yield: 8 servings.

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Mall of Georgia Mary Kay / Jeanette Thompson Pampered Chef/Jan Eustis Power Home Remodeling Group Proof of the Pudding Renewal by Anderson Salon Disegno Shelf Genie of Atlanta Tastefully Simple Taylor Construction The Lona Gallery

Taste of Home Taste of Home is America's #1 cooking magazine! In each issue, enjoy 75+ homestyle 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.

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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, stepby-step instructions, plenty of photos and projects for every room in your house. Tackle your next home improvement project with confidence!

Reader’s 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.

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

Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 9

• D O O R S O P E N AT 4 P. M . F O R T H E V E N D O R S H O W • Stage and VIP Bag Sponsor:

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Appliance Sponsor:

Page 10 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

Cooks Who Care Sponsor:

• C O O K I N G S H O W B E G I N S AT 7 P. M . • T H U R S D AY, O C T O B E R 2 2 – I N F I N I T E E N E R G Y F O R U M ( F O R M E R LY G W I N N E T T C E N T E R )

EVERYONE GETS A GIFT BAG! LIMITED NUMBER OF TICKETS STILL AVAILABLE! visit scnievents.com/tasteofhome

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Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 11

Discover the Versatility of Honey It’s hard to imagine anything more pure and natural than one-ingredient honey. Produced by bees from the nectar of plants and flowers, honey essentially flows from the hive to the table. With more than 300 different honey varietals found in the United States, it is no wonder Firmenich named honey the 2015 Flavor of the Year.

sourness in certain foods. Honey also balances bitter flavors, making it a clear favorite for coffee and tea.

Additionally, honey modifies salty perception and works well with cured products, like ham and bacon.

The journey of honey begins with humble honey bee. Whether buzzing in their hives or foraging for nectar in wide open fields, honey bees are a critical component of today’s agricultural market by performing the vital function of pollination. In fact, about one-third of the U.S. diet -- including almonds, apples, avocados, blueberries and more -- is derived from insect-pollinated plants and honey bees are responsible for about 80 percent of that process.

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 salad dressings, substitute 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.

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 balance to dishes – complementing and enhancing a variety of recipes. Honey pairs nicely with citrus, berries and yogurt, as well as with fermented or pickled products, because it decreases

This holiday season, wow your guest with a tasty spin on a traditional favorite. Our Wild Rice and Mushroom Stuffing recipe is the perfect example of honey’s versatility. The sweetness of the honey works well with the distinct flavors of the onion and garlic, creating a caramelization of ingredients. This savory dish has so many delicious flavor profiles that it is sure to become a recipe your family requests year after year.

RECIPE WILD RICE & MUSHROOM STUFFING Ingredients: 1 cup - wild rice 4 cups - water, salted to taste 1 Tablespoon - oil 1/2 cup - minced onion 1/2 cup - chopped celery 1 teaspoon - minced garlic 2 cups - sliced mushrooms 1/4 cup - chopped dried apricots 2 Tablespoons - minced parsley 1/4 cup - honey

Page 12 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

Directions: In small saucepan, combine wild rice with salted water. Bring to a boil. Cover, reduce heat and simmer until tender, approximately 45 minutes. While rice is cooking, heat oil in skillet over medium-high heat. Stir in onions, celery and garlic; sauté until onion is translucent and celery is soft, about 7 minutes. Add mushrooms; sauté until mushrooms are soft, about 3 minutes. Remove pan from heat. When rice is cooked, drain in a colander. In large bowl, combine rice and mushroom-onion mixture. Add apricots, parsley and honey, stirring until mixed well. Serve warm as a side dish or use to stuff poultry.

The National Honey Board is an industry-funded agriculture promotion group that works to educate consumers about the benefits and uses for honey and honey products through research, marketing and promotional programs. For more information, visit www.honey.com.

Holiday Entertaining The Proof is in the Food

RECIPE

Call us. We’ll take care of the rest.

Breakfast Biscuit Cups Source: tasteofhome.com TOTAL TIME: Prep: 30 min. Bake: 20 min.

YIELD:8 servings Ingredients 1/3 pound bulk pork sausage 1 tablespoon all-purpose flour 1/8 teaspoon salt 1/2 teaspoon pepper, divided 285988-1

3/4 cup plus 1 tablespoon 2% milk, divided 1/2 cup frozen cubed hash brown potatoes, thawed

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1 tablespoon butter 2 eggs

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minutes or until thickened. Remove from the heat and set aside.

2. In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set.

3. Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese.

4. Bake at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan.

1/2 cup shredded Colby-Monterey Jack cheese

Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through. Yield: 8 servings.

Directions

Nutritional Facts

1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2

1 biscuit cup equals 303 calories, 18 g fat (6 g saturated fat), 72 mg cholesterol, 774 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.

1/8 teaspoon garlic salt 1 can (16.3 ounces) large refrigerated flaky biscuits

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Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 13

Don’t forget food allergies when hosting your next party Holidays, birthdays and the opportunity to unwind with good friends and some conversation are just a few of the reasons to host parties at home. Hosts and hostesses have several things to consider before hosting such get-togethers, including any food allergies their guests may have.

Entertaining guests who have food allergies makes menu decisions more difficult. According to estimates from the nonprofit organization Food Allergy Research & Education, 15 million American adults have food allergies. In addition, a 2013 study from the Centers for Disease Control and Prevention found that food allergies among children increased approximately 50 percent between 1997 and 2011.

Because food allergies are so prevalent, it’s important that party hosts take steps to keep their guests happy and healthy.

• Ask guests if they have food allergies. Encourage guests to discuss their food concerns with you before you plan the menu. While some guests may be hesitant to share such information, assure them that their comfort is your biggest priority. Keep a log of guests’ food allergies that you can refer to when planning the menu, and use this log when planning future parties.

• Prepare food safely. When preparing meals, take steps to avoid cross-contamination of allergy-inducing foods. Use different dishes, spoons and utensils when preparing meals. In addition, prior to preparing food, thoroughly clean all dishes you plan to use in an effort to remove any traces of allergens from past meals.

• Read all labels. Just because a food seems safe doesn’t mean that it is. Read packaging and labels carefully to determine if the product contains any allergens or if it was produced in factories where it might have been subjected to cross-contamination.

Instead of serving them on the same platter as all foods, keep foods that are known to trigger food allergies separate so guests can rest easier.

• Keep allergy-safe foods separate. Allow guests with food allergies to dig in prior to others so that serving utensils do not transfer allergens to other serving dishes. Place safe foods away from those that may trigger allergic reactions and label items carefully if you are serving buffet style meals.

• Research allergy-free recipes. Look for recipes that do not include many of the most common allergens, such as nuts, soy, dairy, and eggs.

• Express your concerns. If you are worried that you may inadvertently introduce an allergen into the foods you plan to serve, speak to your guests in advance of the party. Guests will likely be willing to bring dishes they prepare themselves to calm your nerves and ensure they don’t suffer an allergic reaction.

Food allergies can be challenging waters to navigate. But maintaining an open dialogue with your guests about food allergies can ensure your next dinner party is a success.

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Page 14 • TASTE OF HOME • Sunday, October 18, 2015 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

RECIPE Spinach-Sausage Egg Bake Source: tasteofhome.com

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:6 servings

Directions

Ingredients

1. In a large skillet, cook sausage and onion over medium

1 pound bulk Italian sausage

heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top

1/2 cup chopped onion 1 jar (7 ounces) roasted red peppers, drained and chopped, divided 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 cup all-purpose flour 1/4 cup grated Parmesan cheese

with spinach.

2. In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach.

3. Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted near the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes

1 teaspoon dried basil

longer or until cheese is melted. Let stand for 5 minutes

1/2 teaspoon salt

before serving. Yield: 6 servings.

8 eggs 2 cups milk 1 cup (4 ounces) shredded provolone cheese

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Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 15

RECIPE

RECIPE

Autumn Chowder

Cranberry Pork & Sweet Potatoes Recipe

Source: tasteofhome.com

TOTAL TIME: Prep: 10 min.

Cook: 35 min.

TOTAL TIME: Prep: 10 min. Cook: 6 hours

YIELD:2 servings

Source: tasteofhome.com

YIELD:6 servings

Ingredients

Ingredients

2 bacon strips, diced

1-2/3 cups sweetened applesauce (about 15 ounces)

1/4 cup chopped onion 1 medium red potato, cubed

3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch slices

1 small carrot, halved lengthwise and thinly sliced

3/4 teaspoon salt, divided

1/2 cup water

1/4 teaspoon pepper, divided

3/4 teaspoon chicken bouillon granules

1/4 cup packed brown sugar

1 cup milk

6 bone-in pork loin chops (6 ounces each)

2/3 cup frozen corn

1 can (14 ounces) whole-berry cranberry sauce

1/8 teaspoon pepper

Directions

2-1/2 teaspoons all-purpose flour

1. Place applesauce in a 6-qt. slow cooker. Top with sweet potatoes; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and brown sugar.

2 tablespoons cold water 3/4 cup shredded cheddar cheese

2. Place pork chops over potatoes; sprinkle with remaining salt and pepper. Spoon cranberry sauce over pork. Cook, covered, on low 6-8 hours or until pork and sweet potatoes are tender.

Directions 1. In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender. Add the potato, carrot, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

2. Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the flour and cold water until smooth; gradually whisk into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Remove from the heat; stir in cheese until melted. Sprinkle with bacon. Nutritional Facts 1 serving (1 cup) equals 473 calories, 30 g fat (16 g saturated fat), 77 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 19 g protein.

Jeanette Thompson

http://www.marykay.com/jthompson5

Page 16 • TASTE OF HOME • Sunday, October 18, 2015 • 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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Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 17

Jones Dairy Farm Celebrates Six Generations of Jones Sausage on America’s Breakfast Table Jones Dairy Farm joins the Taste of Home Cooking Schools on its 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 and all natural ingredients completely free of MSG, nitrites 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 126 years, Jones Dairy Farm has been committed to delivering highquality 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 wholesome products including dry aged bacon, ham, Canadian bacon, turkey bacon, Braunschweiger and scrapple.

RECIPE CAPRESE SAUSAGE BAKE

Jones Dairy Farm Sausage is available both fully cooked and uncooked in links, patties and a roll, in a variety of flavors.

From Mild to Maple, and Turkey to new Chicken, Jones Dairy Farm has the sausage to suite every appétit.

If you’re looking for a special brunch recipe or making breakfast for dinner for the entire family, try this play off a traditional Italian Caprese salad. Jones Sausage is a savory, satisfying addition to the fresh tomatoes, basil and freshly shredded Mozzarella that creates a delicious, appealing dish that’s sure to impress.

Ingredients:

Directions:

• 6 large eggs

Preheat oven to 375˚. Spray 8x8 glass baking dish with nonstick spray.

• Salt and pepper to taste • 2 (7 oz) packages Jones Dairy Farm All Natural Golden Brown Sausage Links

Whisk eggs, salt, and pepper in bowl; set aside.

Arrange Jones Sausage links in an even layer in bottom of baking dish. Spread hash browns evenly on top. Sprinkle with half shredded cheese followed by tomatoes and basil. Pour in eggs; gently shake baking dish to ensure eggs are evenly distributed. Sprinkle remaining cheese on top.

• 3 cups frozen shredded hash browns, thawed • 1 cup grape or cherry tomatoes, halved or quartered • 1/2 cup fresh basil, chopped

Cover with foil that’s been sprayed with nonstick spray and bake for 40 minutes. Remove foil and continue baking for 5-10 minutes or until cheese is golden brown. Let sit for 15 minutes before slicing and serving.

• 6 ounces shredded fresh mozzarella cheese, divided

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Page 18 • TASTE OF HOME • Sunday, October 18, 2015 • 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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Gwinnett Daily Post • Sunday, October 18, 2015 • TASTE OF HOME • Page 19