The 2013 Taste of Home Cooking School

Gwinnett Daily Post presents the 9th Annual

ENJOY entertaining cooking demos by our top culinary specialists

Sponsored by

LEARN step-by-step expert cooking techniques CONNECT online with the cooking school and some of your favorite brands RECEIVE a free gift bag filled with great products, coupons and Taste of Home magazines

Meet

people lik who love e you to cook

Everyone gets a gift bag!

Thursday, October 24th • Gwinnett Center Doors open at 4 p.m. for the Vendor Show Cooking Show begins at 7 p.m.

Sunday, October 20, 2013 An Advertising Supplement to the

Gwinnett Daily Post gwinnettdailypost.com

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 20, 2013 • 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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ze muffin cups with Directions F. Spray 12 regular-si 1. Heat oven to 375° at. r medium-high hetil cooking spray. ick skillet, heat oil ove onally, un asi occ g rin 2. In 10-inch nonst stir , tes 5 to 7 minu onion and chickensonCook chicken in oil r pink in center. Add sea chicken is no longemering. Add frozen vegetables and all liquid broth; heat to sim t, stirring occasionally until almost ings. Heat until ho5 minutes; stir in cheese. is absorbed. Coolwl, stir baking mixture ingredients withbaking 3. In medium bo blended. Spoon 1 scant tablespoonchicken whisk or fork until muffin cup. Top with about 1/4 cupcken mixture into each tablespoon baking mixture onto chi mixture. Spoon 1 ffin cup. ter thpick inserted in censides mixture in each mu nutes or until tooth ife, loosen kn n thi 4. Bake 25 to 30 mi Wi . tes nu ol 5 mi ce top sides up on comes out clean. Co ove from pan and pla and serve. r, of pies from pan; rem ge lon tes nu mi cooling rack. Cool 10 quick®

Recipe courtesy Bis

Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 3

Stop Chopping & Pop In Flavor Dorot launches perfect portion size, pre-chopped herbs

Foodies and cost conscious consumers are thrilled to learn of the launch of Dorot, a line of fresh culinary herbs that are chopped and quickly frozen in convenient pre-portioned ice cube trays. Now available all over the U.S, Dorot brings the benefits of farm-fresh herbs without the hassle, expense and short shelf life of fresh produce.

A shower of fresh herbs automatically perks up any meal and now they are easier than ever to include on the daily menu. Even if unexpected guests come by and there’s no time to run to the store, Dorot is on hand to help make spontaneous cooking great. 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.

Not only is Dorot convenient, but it’s time-saving as well. Avoid cutting, chopping and crushing; just pop a cube (no defrosting needed) and add your favorite herb to a soup, stir-fry or dip.

Waste-conscious cooks who fret about buying unnecessarily large quantities when they just need a small amount will appreciate the perfect portion size. Plus, Dorot keeps kitchens clean as well, since there are no dirty knives or cutting boards to wash – and no more garlic fingers!

In addition to convenience, Dorot is an affordable option in these economically challenging

times. With Dorot’s long-lasting shelf life and a suggested retail price of approximately $2-$3, each herb works out to only 25 cents a month.

Healthy minded consumers will be pleased to note that Dorot is all natural (free from preservatives, residues of pesticides, cholesterol, saturated fats, and food coloring), NON GMO and gluten-free.

For maximum results with minimal effort, Dorot is the answer. Flavors include Crushed Garlic, Crushed Ginger, Chopped Basil, Cilantro, Parsley, Chili, Onion and Dill. Dorot Fresh Herbs can be found in many grocery stores. More information is available at www.mydorot. com or on Facebook MYDOROT.

mole The Perfect Guaca or vegetable sticks.

Serve with chips Ingredients 2 large ripe avocados ese 4 tbsp soft cream che 3 tsp lemon juice 3 Dorot Garlic cubes es 2 Dorot Cilantro cub 1 Dorot Parsley Cube Salt & pepper Preparation: mix avocado.

1. Peel & puree the ese, lemon juice & Dorot herb cubes and 2. Add the cream che thoroughly.

3. Season to taste. rot

Recipe courtesy Do

Page 4 • TASTE OF HOME • Sunday, October 20, 2013 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

Put Eggland s Best Eggs at the Top of Your Grocery List ’

America’s No. 1 Branded Egg Helps At-Home Chefs Add More Nutrition to Their Favorite Meals

Eggs are commonly found on grocery lists across America, however not all eggs are nutritionally equal. This fall, Eggland’s Best is teaming up with Taste of Home Cooking Schools to show everyday cooks why their grocery lists should read “Eggland’s Best eggs.”

To ensure their eggs provide better nutrition, Eggland’s Best uses a unique hen feed that is all-natural and all-vegetarian. When compared to ordinary eggs, Eggland’s Best eggs contain more important

nutrients such as 10 times more vitamin E, twice as much vitamin D and omega-3’s, and 38 percent more lutein.

In addition to producing a nutritionally superior egg, Eggland’s Best provides athome chefs the opportunity to cook with farm-fresh eggs that consistently deliver on taste and performance. In fact, Eggland’s Best has received numerous awards over the years including this year’s Prevention magazine’s “100 Cleanest Packaged Food Awards” and

Turkey Frittata Sweet Potato & Yield: 6 servings Ingredients gs (large) 6 Eggland’s Best eg 1/4 cup skim milk , already cooked s, mashed or cubed 1 cup sweet potatoe edded shr , 1 cup turkey breast ese, part skim che 1/2 cup mozzarella 1 teaspoon salt 1 teaspoon pepper ay Nonstick cooking spr

m Preparation salt, pepper, and ski wl, blend the eggs, aside. set d an ese 1. In a medium bo che in r eggs are fluffy. Sti milk and beat until

gwinnettdailypost.com •

KIWI magazine’s “2013 Best Kid Breakfast Food Award.”

Eggland’s Best eggs are certified as Kosher and are available in large, extra large, and jumbo sizes. In addition to white and brown varieties, you can find Eggland’s Best eggs in cage free, organic, hard-cooked and peeled, and liquid egg whites varieties.

Looking for a recipe to fall in love with this fall? Try this Sweet Potato & Turkey Frittata recipe courtesy of Eggland’s Best.

ay nonstick cooking spr n-proof skillet with 2. Spray a large, ove high heat. Add potatoes and turkey in mand heat over mediu just warm. til un eggs g rin stir , llet ski the xture, stirring until tato and turkey mi po r ove gs eg ur htly uncooked 3. Po slig are t bu m, tto the bo just begin to set on on top. in oven. Cook for 3-4 iler, and place pan is 4. Turn on oven bro and top of frittata set y tel gs are comple minutes or until eg . lightly golden brown fore serving. be 5. Cool for 5 minutes

gland’s Best

Recipe courtesy Eg

Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 5

HELP FILL OUR LOCAL FOOD BANKS!

Bring in your nonperishable food items to enter the raffle for an iPad3 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 20, 2013 • 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 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.

Spread The Love This Fall With Hazelnut Spread Treats From Jif ® Just as schedules fill with football games, apple picking and Halloween parties, the fall season gives us so many reasons to make delicious treats.

Surprise and delight friends and family members with these fall baking ideas from the Jif® test kitchen made with new Jif Hazelnut Spreads. The delicious, creamy chocolate and mocha cappuccino flavored hazelnut spreads make your favorite fall treats like apples, popcorn and candy event more delicious.

Here are a few more ways to give your favorite snack or dessert a hazelnut twist: • Nutty Chocolate Candy

Bars: Make your own candy treats for your favorite ghosts and goblins.

Enjoy both sweet and salty without having to just choose one.

• Spiced Chocolate Candy Popcorn: Add a chocolate hazelnut twist to your next movie night. Try adding a little cinnamon, cayenne pepper and salt to spice it up.

• Chocolate Hazelnut Apple Rings: Here’s another reason to go apple picking: try spreading Jif Chocolate Flavored Hazelnut Spread on sliced apple rings and top with granola.

• Brownie Cupcakes with Hazelnut Butter Cream: Score big with chocolate

lovers at the next game day. This treat has three dessert favorites all in one bite – brownie, cupcake, and chocolate flavored hazelnut spread.

• Chocolate Hazelnut Sandwich Cookies: Take your cookies to a new level by spreading a layer of Jif Hazelnut Spread between them.

Jif Chocolate Flavored Hazelnut Spread and Jif Mocha Cappuccino Flavored Hazelnut Spread are both available where you buy groceries. For more information, tips, and recipes, visit www.jif.com/ hazelnut. Join the Jif community on Facebook at www.Facebook.com/Jif.

gwinnettdailypost.com •

lnut Candy Bars

Chocolate Haze

Ingredients: r crumbs ate graham cracke 1 1/4 cups chocol ar sug d ere wd po 1 cup nut Spread late Flavored Hazel ead 3/4 cup Jif® Choco vored Hazelnut Spr Fla ino ucc pp cha Ca Or 3/4 cup Jif® Mo lted 1/2 cup butter, me g chips 1 cup white bakin tter Crunchy Peanut Bu 1/2 cup Jif® Extra nuts pea d ste roa dry 1/2 cup eet chocolate chips 1/4 cup mini semi-sw ending Preparation: aluminum foil, ext square pan with cker crumbs, 1. LINE a 9-inch cra m ha gra ine n. Comb d over edges of pa t spread and melte chocolate hazelnu into bottom of powdered sugar, nly eve ss Pre wl. m bo butter in a mediu prepared pan.

tter in ps and peanut bu white baking chi r. Heat Sti ds. on sec 2. MICROWAVE 30 wl on HIGH for are microwave-safe bo until white chips to 30 seconds, or m mixture. an additional 20 evenly over graha d rea Sp r.

Sti d. over completely melte colate chips evenly uts and mini cho move Re . firm til un 3. SPRINKLE pean or rs. xture. Chill 1 hour peanut butter mi into 2 x 1-inch ba edges of foil. Cut from pan by lifting

Recipe courtesy Jif

®

Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 7

s y a d o " Tw e e n o u g h . wi l l b m b t h i n g s u d y a s I . s e m i someet the sunshi ne. "

Johnsonville Sausage And Taste Of Home Enhance Flavor To Comfort Food

As fall and winter approach, “comfort foods” become something families seek when looking for that next hearty meal. With this in mind, Johnsonville Sausage is teaming up with the Taste of Home Cooking Schools to introduce fans to other protein solutions that will enhance a comforting classic meal – lasagna.

Johnsonville will bring one of its 5-star lasagna recipes to cooking enthusiasts, introducing its Italian sausage as a better meat source to enhance flavor.

Lasagna – with its alternating layers of pasta, cheese,

sauce, meat and/or vegetables – is most flavorful with Italian sausage, says one Johnsonville recipe reviewer. “This recipe is very flavorful and even as a first-time lasagna maker, it came out perfectly. I found it very easy and simple to follow.

The sausage in place of ground beef makes all the difference.

This is definitely a keeper.”

Johnsonville Italian Sausage – available in three flavors such as sweet, made with basil; hot, made with crushed red pepper; or mild, a more traditional version – is a flexible protein source that boosts fla-

sage Lasagna Johnsonville Italian Sau min 45 : ish Fin to Start Yield: 6-8 servings Ingredients: lespoons olive oil ooked2 tab® (your choice of 12 lasagna noodles, unc Italian Ground Sausage ILLE NV NSO JOH 1 package (16 oz.)

Sweet, Hot or Mild) 1 medium onion 2 cloves garlic, chopped ce 1 jar (24 oz.) marinara sau 4 cups ricotta cheese 1 large egg cheese ½ cup grated parmesan tly packed and chopped ligh , ach spin h fres s 2 cup , shredded ese che rella zza mo s 2 cup o gan ore d drie on 1 teaspo

vor to a host of different recipes.

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 Sausage brings the level of quality confident cooks are looking for when creating their families’ favorite “keeper” recipes.

Whether it’s elevating the flavor in a lasagna recipe or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is a great solution.

Directions: in, 1. Preheat oven to 350°F pasta until al dente. Dra ed water to a boil. Cook 2. Bring a large pot of salt oden lightly oil and set aside. e oil, crumbling with a wo sauté the sausage in oliv 3. In a medium saucepan, . il the spoon, until no longer pink another four minutes unt and continue sautéing for 4. Add onion and garlic, . sausage is cooked through sausage mixture and set aside. the to san ce sau ra rina ma 5. Add cup of the grated parme d ricotta cheese, egg, ¼ 6. In a medium bowl, blen ach; set aside. Coat a 9x13 inch baking dish with d spin cheese and the choppe the bottom. of the sauce mixture on olive oil and spread 1 cup . Spread ¼ of the ricotta cheese mixture on the dles 7. Top with 3 lasagna noo the sauce mixture. Sprinkle ½ cup mozzarella cup of noodles noodles and layer on 1 times, starting with the this process three more ese. Sprinkle with che san cheese over this. Repeat me par ted gra aining ¼ cup of and finish with the rem cutting. oregano. stand 10 minutes before until hot and bubbly. Let 8. Bake for 45 minutes

Must b

With 825 miles of beaches and countless deals, you will never want to leave.

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Recipe courtesy Jo

Page 8 • TASTE OF HOME • Sunday, October 20, 2013 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

Physicians Mutual Brings Simplicity to the Dinner Table

Physicians Mutual announces it will team up with Taste of Home Cooking Schools to bring simple and satisfying recipes to the dinner table throughout the fall.

Physicians Mutual believes it’s the good food, good conversation and good company that make dinners so special.

Creating great family moments can be just that simple and it all happens right at life’s centerpiece: the kitchen table.

For Physicians Mutual customers, employees and agents, the kitchen table is life’s center-

piece. It’s where meals are served, laughter is shared, homework is done and unforgettable conversations take place. It’s where families make their best memories.

“We’re thrilled to have Physicians Mutual partner with us and share recipes from their Physicians Mutual family cookbook,” said Erin Puariea, General Manager of Taste of Home Cooking School. “It’s great to see their love for cooking and the importance

of spending time around the kitchen table with family.”

Physicians Mutual has a 97% customer satisfaction rating* and the recipes from the Physicians Mutual family cookbook will satisfy those that mean the most to you – your family. This simple dish is sure to bring everyone to the table for good food and conversation.

Enchiladas Ingredients beef 1 pound groundseasoning mix 1 package tacod canned tomatoes 2 cups choppe r tortillas 1 package flou peppers, diced 1 can jalapenose, to taste Cheddar chee sauce 1 can enchilada

gwinnettdailypost.com •

seaPreparation d beef in a large skillet. Add tacoa tortilla, 1. Brown groun atoes. Spoon beef mixture into eese, soning and tom jalapeno peppers and some chdish. add a few dicedce in glass 9-in. x 13-in baking ilada roll up and pla shells are filled. Cover with ench Repeat until allwith cheese. sauce and top or until cheese about 30 minutes utual 2. Bake at 375° for Physicians M Recipe courtesy is melted.

Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 9

ShopTasteofHome.com Offers Free Shipping And Handling On New Taste Of Home Cookbook, Recipes Across America

New Cookbook Delivers Definitive Collection of Regional Recipes and Local Flavors from Home Cooks Coast-to-Coast

Taste of Home offers cooks across the country the ultimate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com. Each item on the site is carefully hand-selected by the Taste of Home team with the goal of encouraging creativity in the kitchens of the world’s largest community of home cooks.

ShopTasteofHome.com is a one-stop resource for all things Taste of Home, whether cooks are looking for issues of the brand’s magazines or the massive collection of cookbooks ranging from simpleto-create appetizers to family-friendly main dishes to show-stopping desserts.

Each of the books on the site offers readersubmitted, test-kitchen approved recipes, tips and stories, as well as the inspiring

food photography that Taste of Home fans have come to know and love. ShopTasteofHome.com also features a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking more efficient. The site offers a 100% satisfaction guarantee; if customers are disappointed with their purchases, they may return the items at any time, no questions asked. Shoppers are encouraged to watch for special online sales and promotions that make Taste of Home cookbooks and special recipe collections even more affordable.

“At Taste of Home, we know that today’s home cook is spending more time online, not only researching recipe ideas, but searching for kitchen tools and cookbooks to make their time in the kitchen

even more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home.

“ShopTasteofHome.com is an incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.”

Taste of Home has brought the country’s most mouthwatering recipes together in one comprehensive compilation, Recipes Across America, available now wherever books are sold. The keepsake cookbook offers 735 local recipes curated from real home cooks across the country, featuring everything from quick supper

ideas to impressive desserts, each having left a delicious mark on its part of the USA. From the shores of the East Coast and the plains of the Midwest to the Southern bayous and Western Rockies, Recipes Across America invites readers to savor the local tastes of the United States without ever leaving the kitchen.

Shared by family cooks from all 50 states, Recipes Across America highlights the best recipes that represent true Americana flavor, with striking color photos that will whet your appetite. Like all recipes featured in Taste of Home, each dish in the cookbook was specially selected, tested (and tasted!) in the Taste of Home Test Kitchen.

Divided into five regions, Recipes Across America offers delectable specialties enjoyed by locals, with regional pro-

duce and ingredients that are easily found in local grocery stores. The dishes reflect the nation’s heritage, passed down through generations and enjoyed by families across the country, including: • Northeast: Philly Cheese Steak, Yankee Pot Roast, New Haven Clam Pizza, Buffalo Chicken Wings, Concord Grape Pie • South: Shrimp Po-Boys, South CarolinaStyle Ribs, Bacon Collard Greens, Cheese ’n’ Grits Casserole, Georgia Peach Ice Cream • Midwest: Hungarian Chicken Paprikash, Swedish Pancakes, Cheery Wild Rice Salad, German Potato Salad, Ozark Mountain Berry Pie • Southwest: Southwestern Watermelon Salad, Chicken Tostada with Mango Salsa, Spicy Shrimp Skewers, Dr. Pepper Cake, Mexican Hot Chocolate

• West: Macadamia-Crusted Mahi Mahi, Teriyaki Meatballs, Utah Buttermilk Scones, Pineapple Salsa, Wyoming Cowboy Cookies Taste of Home’s Recipes Across America is available at www.recipesacrossamerica.com and www.shoptasteofhome.com, and every Taste of Home Cooking School attendee will receive free shipping and handling, included in the event gift bag.

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Page 10 • TASTE OF HOME • Sunday, October 20, 2013 • 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 Make Fried Chicken Healthier

KIDGITS HALLOWEEN BOO BACK October 30 • 5:00pm-7:00pm Verizon Wireless/Wireless Communications Walk the Stage Costume Parade 5:00pm-8:00pm Trick or Treat from 6:00pm-8:00pm

Fried chicken is a favorite food for people across the globe. It’s unknown who was the first person to coat chicken in breading or flour and submerge it in boiling oil, but it is well known that the resulting dish is beloved by many.

Perhaps the lone pitfall to fried chicken is it is not very healthy. Fried foods in general are primary contributors to obesity problems in many countries. The average serving size of fried chicken (roughly 4 ounces) weighs in at 294 calories, with 14.9 grams of fat, 96 grams of cholesterol and 311 milligrams of sodium. Considering it’s difficult to eat just one piece, a person may be consuming nearly half of their recommended daily fat intake in one meal.

But despite being fried and caloriedense, fried chicken is still a nutrientrich dish that can be acceptable when eaten in moderation. There are even

ways to make fried chicken healthy without compromising taste.

The crunchy coating and juicy interior of fried chicken can be created without the need for frying, while removing the skin cuts down on the meal’s calories and fat.

Marinating the chicken in a brine or buttermilk can help keep the meat tender and juicy. That’s because the marinating solution will start breaking down the proteins in the meat, increasing its tenderness. Just do not marinate too long or your chicken will turn mushy.

Next, lightly coat the chicken in cooking spray so that the coating will have something to stick to without adding a lot of extra fat and calories.

Coat the chicken in whole-wheat flour to add flavor and make it even more healthy. Herbs and garlic can be added to the flour to impart flavor.

For more crunch, think about adding

sesame seeds to the flour or a small amount of cornmeal.

When it’s just about ready to go into the oven, preheat the oven to 425˚ F. A hot oven will give the chicken a crispy crust and make the food cook more quickly. Place the chicken on a wire rack on top of a sheet pan so that heat can distribute all around the chicken. Otherwise you will be left with a crispy top and a soggy bottom.

Oven-baking chicken can still produce a crispy and delicious meal and presents a healthy alternative to deep-fried chicken.

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Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 11

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

Gwinnett Daily Post presents the 9th Annual

Sponsored by

ENJOY

entertaining cooking demos by our top culinary specialists

LEARN

step-by-step expert cooking techniques

CONNECT online with the

cooking school and some of your favorite brands

RECEIVE a free gift bag filled

with great products, coupons and Taste of Home magazines

Everyone gets a gift bag!

Thursday, October 24th • Gwinnett Center Doors open at 4 p.m. for the Vendor Show Cooking Show begins at 7 p.m.

Page 12 • TASTE OF HOME • Sunday, October 20, 2013 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

Meet

people lik who love e you to cook

TasteofHome.com/CookingSchool FOLLOW US: cookingschoolblog.com gw innettdaily post.com •

Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 13

Holiday Entertaining The Proof is in the Food

Tips for quick weeknight meals Plan ahead. The most effective way to make more time for family meals is to plan ahead. Planning meals on the fly encourages everyone to fend for themselves, making it difficult for families to enjoy nutritious meals they can eat together. Plan for the coming week’s meals on the weekend, when you can survey your pantry and make a trip to the grocery store if need be. Planning ahead also allows you to prepare certain parts of a meal in advance, which will save you time on busy weeknights.

Make cold meals. Dinner does not have be served hot, and cold meals often take less time to prepare.

Consider serving salad or sandwiches on those nights when you are especially pressed for time. When serving sandwiches, serve them on whole grain bread to add some nutritional value to the meal.

Turn breakfast into dinner.

There are no laws regarding what qualifies as dinner and what does not, so families without much time on their hands on a weeknight can turn breakfast into dinner. Eggs are both quick and easy to prepare, and they can be served alongside toast and grapefruit. When making omelets for dinner, add some spinach

or another vegetable to make the meal more nutritious.

Lean on seafood more often.

Seafood can be healthy and delicious, but that’s not the only reason it’s an ally to time-strapped families. Seafood should not take much time to cook, as even those dishes that take more time than simpler dishes like sauteed shrimp will still take less than 30 minutes to complete. That’s significantly less time than meals in which beef, pork or poultry is the main entree.

Leftovers aren’t just for lunch. Leftovers are often relegated to lunch, but extras from a meal cooked over the weekend can be used as a quick go-to meal on a hectic weeknight. If the family enjoyed the meal the first time around, there’s no reason they won’t enjoy it again. When eating leftovers for dinner, make sure the leftovers are fresh, but try to avoid serving leftovers the night after they were initially cooked.

Enjoy meals as a family is a great way for families to eat healthy and stay engaged in one another’s lives.

And even families with hectic schedules can employ a few tricks to make dining together more convenient.

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Enjoying a meal together on a weeknight is a goal for many families.

But adults often find themselves pressed for time on weeknights, and that time crunch can make it difficult to enjoy a homecooked meal.

But time is not the only thing getting in the way of family meals. Be it after school activities, long commutes or late hours at the office, many things can make it difficult for a family to sit down and enjoy a meal together. The National Center on Addiction and Substance Abuse notes that family dinners are one of the most effective ways for parents to engage in the lives of their children.

Studies have also shown that families who eat together tend to eat healthier, as parents can more effectively monitor their kids’ diets, including whether or not their youngsters are getting enough fruits and vegetables, when they are dining together.

While it may not be feasible for parents and kids to scale back their busy schedules, there are steps parents can take to make weeknight meal preparation quicker. By shortening the time it takes to make meals on weeknights, families might be able to sit down to dinner together more often.

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Call us today at 678-584-9581 proofpudding.com Page 14 • TASTE OF HOME • Sunday, October 20, 2013 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

Visit our booth during the Vendor Show • Spin the prize wheel and win great stuff!

• Enter to win a Sony Blu-Ray/DVD player and movie gift Basket • Talk with the experts about the latest in Kitchen Appliance Technology or any of your home electronic needs

BUFORD

Attendees can select to receive Taste of Home Digital Edition OR The Family Handyman digital edition or Readers Digest Digital edition.

Taste of Home Taste of Home is America’s #1 cooking magazine! In each issue, enjoy 75+ homestyle recipes and tips, each a kitchen-tested 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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Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 15

Recipes

Submit your holiday recipes for your chance to win great prizes!

submit online at gwinnettdailypost.com/recipes Stay tuned for more details!

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Introducing Carole Townsend as Emcee!

Correspondent and Blogger for the Gwinnett Daily Post and Author/Freelance Writer.

HER BOOKS INCLUDE: Red Lipstick and Clean Underwear

Magnolias, Sweet Tea and Exhaust

AVAILABLE NOW!

COMING JULY 2014!

Come see Carole at the Taste of Home Cooking School and meet her in person!

www.caroletownsend.com Page 16 • TASTE OF HOME • Sunday, October 20, 2013 • 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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STOP BY THE Gwinnett Daily Post BOOTH AT THE SHOW!

Meet Truman from Kidsville News from 4-7pm

Sample delicious Cabot cheese and browse through the Taste of Home’s 2013 cookbook selections!

ALL BOOKS ON SALE AT THE EVENT!

MEET CHOPPER! 5-6 pm

REGISTER TO WIN TICKETS AND PRIZES THROUGHOUT THE NIGHT FROM...

ANDREA BOCELLI Dec. 15 • Philips Arena

The Nutcracker December 6-29 at The Fox Theatre

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gwinnettdailypost.com •

Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 17

Choose lighter fare this Thanksgiving Statistics indicate the average Thanksgiving dinner exceeds 3,000 calories. That is more calories than a person should eat in an entire day, much less a single meal. Many people admit to indulging on bigger portions and more fattening foods come the holiday season, but choosing some lighter fare this Thanksgiving can make the meal healthier without sacrificing taste.

Although there are staples of Thanksgiving dinner, many low-calorie foods can be included to make the meal healthier.

The following are a few healthy substitutions or alterations holiday hosts can make when preparing their Thanksgiving feasts.

Trim down the turkey.

Opt for turkey breast.

White meat of a turkey tends to have less fat and calories than the darker cuts.

Serve turkey breasts only, which will not only cut down on calories, but also on the amount of time needed to cook the meal.

Make homemade cranberry sauce. Taking the time to make your own cranberry sauce means you can control the ingredients.

Cut down on the amount of sugar used in the recipe or substitute it with honey or molasses.

Reduce the number of courses.

Choose whole-grain breads.

Flavor vegetables with herbs.

Serve only low- or

Need a Getaway?

no-calorie drinks. Beverages can add a substantial amount of calories to Thanksgiving meals. Give guests the option of sparkling water or even diluted cider so they're not filling up on sugary sodas or other high-calorie beverages.

Serve fresh fruit for dessert. Create a fresh fruit salad that can be served in lieu of fatty cakes and pastries.

Include other activities.

Do not make the meal the centerpiece of the celebration. Plan activities, such as a game of football in the yard or a walk around the neighborhood. This places a smaller emphasis on eating while giving guests the opportunity to burn off some of their meal.

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Page 18 • TASTE OF HOME • Sunday, October 20, 2013 • 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

Belk Mall of Georgia and Gainesville Carole Townsend Godiva Chocolatiers Mall of Georgia Proof of the Pudding Sugarloaf Mills Thirty-One Gifts – Suzanne Hudson Jackson EMC Tupperware Blue Ribbon Foods

Salon Disegno Stars and Strikes Family Entertainment Center Tastefully Simple Segreto Cucina Italiano VSOP Olive Oil & Vinegar Taproom Holtkamp HVAC Brandsmart U.S.A Costco Wholesale (Duluth) Towncraft Cookware

This special offer courtesy of Gwinnett Daily Post

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gwinnettdailypost.com •

Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 19

Many uses for leftover Halloween candy Halloween is certainly known for the spooky decorations that adorn homes and for the creative costumes children put on to canvas the neighborhood. But for many youngsters, Halloween is all about the candy.

In just a few hours, trick-ortreaters can accumulate a substantial amount of assorted chocolates, confections and other sweet treats. Once everyone has had their fill of their favorite items, candy often gets relegated to a giant bowl on the kitchen table, where it beckons each resident who passes by.

Rather than submitting to the call of the candy and sacrificing your dental health as a result, enterprising individuals can repurpose that leftover Halloween candy.

Incentives Parents can store extra candy to

use as rewards for good behavior.

Many parents use sweet treats as rewards for children learning to potty train. Rewarding older children for a job well done cleaning up their rooms or as a special treat for scoring a good grade on a test also can be a way to put the candy to good use.

Gingerbread houses Christmas is just two months after Halloween. Put candy into sealable baggies and use it come the holiday season when building gingerbread houses. You will have a variety of different candies from which to choose and won’t have to purchase anything new in order to decorate your creations.

Advent calendars Halloween candy can be saved to make an Advent calendar. This calendar traditionally counts down to Christmas, revealing a date and a

sweet treat behind each door. Instead of purchasing a ready made Advent calendar, families can get together and make one for a family craft as a way to recycle Halloween candy.

Goody bags Candy is a crowd-pleaser, and leftover candy can be used in goody bags doled out at birthday parties.

Keep the candy well-sealed to store away until it is needed to fill goodie bags. Add a few trinkets that tie in with the theme of your party, and you’re all set.

On a similar note, leftover candy can be used to stuff a pinata for a party. Pinatas are available in many different themes and styles, making any occasion ripe for a pinata.

Baking Cookies, brownies and cake bars taste even better with peanut butter cups, chips and chocolate candies

baked inside. Some candy can be frozen for later use in baked goods.

Baked goods can be enjoyed by the family or used for bake sales for schools and other organizations.

Donations Hospitals, doctors’ offices and nursing homes may appreciate donations of candy for staff and visitors. You can visit different places to see if they would appreciate a candy donation.

Adult beverages Hard candies can be used to add some flavor to adult beverages. Let the candy sit in the alcohol for a few hours and the candy will dissolve. Use a coffee filter to strain out any candy remnants.

There are many different ways to put Halloween candy to use so it doesn’t go to waste or end up ruining teeth and waistlines.

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Autumn tea Ingredients: bags 5 individual tea ter 5 cups boiling wa d apple juice ne 5 cups unsweete juice ry er nb cra ps 2 cu 1/2 cup sugar ice 1/3 cup lemon ju pkin pie spice m 1/4 teaspoon pu

Page 20 • TASTE OF HOME • Sunday, October 20, 2013 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

roof bowl; Directions: in a large heat-p r 8 gs ba a te e th e ep fo Plac r. Cover and ste add boiling wate tea bags. Add the remaining minutes. Discard stir until sugar is dissolve. a; ingredients to te er ice. Yield: 3 quarts. ov or rm wa Serve

ste of Home

Recipe courtesy Ta

Look for your copy of

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WIN THE BEST GIFT OF THE SEASON!

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Enter to win 4 tickets to the Sunday, Nov. 17th, 6 p.m. performance.

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Win a romantic night including 4 tickets and a $100 Gordon Biersch gift card.

PLUS REGISTER FOR MORE GREAT PRIZES...

Two tickets to Nutcracker at the Fox Theatre December 6-29 plus $25 Gordon Biersch gift card www.atlantaballet.com

Eight tickets to the Atlanta Children’s Museum childrensmuseumatlanta.org Medieval Times - win 4 passes and prize pack medievaltimes.com

Four club seats to a December game! gwinnettgladiators.com

Voucher for four tickets at the Alliance Theatre November 29 - December 29 plus $50 Gordon Biersch gift card www.alliancetheatre.org 156880-1

gwinnettdailypost.com •

Gwinnett Daily Post • Sunday, October 20, 2013 • TASTE OF HOME • Page 21

Taste of Home Cookbooks will be available to purchase at the show and at the Gwinnett Daily Post office for a limited time.

Presented Nationally by:

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

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Page 22 • TASTE OF HOME • Sunday, October 20, 2013 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m

Peanut butter can be savory and healthy

Peanut butter is often associated with school day sandwiches and sweet desserts. But peanut butter is not just for school lunch anymore.

Though it's a high-calorie food, peanut butter boasts many health benefits and can be added to recipes for a nutritional boost. Many of the calories in peanut butter come from fat, but the majority of the fats in peanut butter are monounsaturated and have been shown to improve cholesterol by lowering low-density lipoprotein, often referred to as "bad" cholesterol, in the blood.

Furthermore, peanut butter contains polyunsaturated fats that can help raise high-density lipoprotein, or "good" cholesterol. As a result, when eaten

in moderation, peanut butter may help reduce risk of cardiovascular disease.

Peanuts are high in fiber and are an excellent source of protein. Vegetarians or those who do not include much meat in their diets may find that peanut butter, which includes eight grams of protein in every two-tablespoon serving, is a great way to consume their daily recommended amounts of protein.

When preparing foods, choose a peanut butter that is as unprocessed as possible. The fewer the ingredients the better the health benefits. Some brands will include trans-fats and additional oils that can negate some of the natural health benefits. Read labels

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and look for a container that lists only ground peanuts and possibly trace amounts of salt for flavoring.

The National Peanut Board touts the benefits of peanuts and has a number of different recipes available on their Web site at www.nationalpeanutboard.org. Here is a savory dish that can be served for dinner when the temperatures dip.

op to prevent burn the whole pork ch rs ve rk co po e oil th in t pu ut Glaze en is preheated, s With a Spicy Pean ing. When the ov s. te nu Baked Pork Chop em for 30 mi chops and bake th ine the s are cooking, comb op ch rk po e th e hil s: W nt lk, ie Ingred vinegar, mi and tter, chili powder, mmed bu tri ut t fa an ify. s, pe op ch rk 2 po k together to emuls ing oil a small dish. Whis in lt sa d an en ov r e 2 tablespoons cook th butte chops from ral creamy peanut Remove the pork both chops, 2 tablespoons natu e sauce between th te er bu tri wd dis po ly ili en ch s ev on po t2 teas peanut bu even layer. /4 teaspoon if your brushing on in an r 10 more 1 teaspoon salt (1 back in the oven fo s d) Put the pork chop the sauce ow all ter is already salte to h cooking and nis fi to s te nu : mi ns Directio th aluminum 0 F. Line a pan wi to thicken.

Preheat oven to 35 and drizzle n pa e th on s op ch rk foil, place the po sure that the oil to coat. Make with the cooking

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Page 24 • TASTE OF HOME • Sunday, October 20, 2013 • Gwinnett Daily Post • g w i n n e t t d a i l y p o s t . c o m