Taste of Home 2014 by Denton Media Company

presented by

Saturday, October 4, 2014

Denton High School 1007 Fulton Street Denton, Texas 76201

VENDOR MARKETPLACE opens at 3:00 PM

Hosted by the Denton Record-Chronicle

COOKING SCHOOL

begins at 6:30 PM

October 01, 2014

Purchase Your Tickets to this Saturday’s Taste Of Home Cooking School GENERAL ADMISSION: Only $15 VIP ADMISSION: Only $35 VIP admission includes:

• Lanyard to display VIP pass • M eet & Greet reception at 5 PM to 5:30 PM with Taste of Home culinary specialist, sponsored by Jamie Dunn • Early entry into the cooking show at 6 PM • Best Loved Cookies cookbook ($10 value)

HOW TO PURCHASE TICKETS:

Taste of Home

Table of Contents About Taste of Home....................4 Chiliville Chili.................................5 Saucy Chicken and Crispy Onion Baguette................6 Blueberry Muffins with Salted Honey Crumble................7 Chicken Bacon Bites.......................8 Meet the Culinary Specialist...........9 Sponsors......................................10 Vendors.......................................10 Order of Saturday’s Show............11 List of Door Prizes........................11 Greek-Style Lemon-Garlic Chicken...............12 Balsamic Pork Scallopine..............13 Irresistible Flavored Cheese Popsicles.......................14

• Purchase at the door

Lemon Berry Punch.....................15

• Online at DentonRC.com

Spicy Bacon Wrapped Meatloaf...................................16

• DATCU - Downtown Location Only 225 W. Mulberry St., Denton Monday-Friday, 9 AM to 5 PM (cash or check only) • Denton Record-Chronicle 314 E. Hickory Street Monday-Friday, 8 AM to 5 PM

(cash, check or credit card)

Eggs with Feta & Asparagus........17 Lemon Burst Tartlets....................18 Strawberry Trifle..........................18 Vanilla Bean Cake with White Chocolate Ganache........19

Taste of Home

October 01, 2014

Taste of Home

October 01, 2014

About the Taste of Home Cooking School The Taste of Home Cooking School is America’s leading cooking school program. We inspire up to 150,000 passionate home chefs each year at approximately 250 events across the country. Our professional culinary specialists demonstrate recipes, cooking methods, practical kitchen tips, and plating techniques in an entertaining and educational environment. At the Taste of Home Cooking School show, attendees experience two hours of exciting recipe demonstrations using seasonal ingredients that are easily found at the local grocery store. We show step-by-step how to create satisfying and flavorful dishes. All Taste of Home Cooking School attendees receive a valuable gift bag filled with money-saving coupons, product samples and a Taste of Home Cooking School magazine. Additionally, all attendees are entered to win one of a number of exciting door prizes and the chance to take home a dish that will have been prepared during the show. The Taste of Home Cooking School has a storied history. It all began in 1948 with a business venture that was originally called Homemaker Schools. One

busy home economist loaded up her station wagon and drove across the Midwest, stopping at small-town appliance dealerships to conduct cooking classes for dozens of “homemakers.” The Cooking School was acquired by Taste of Home magazine in the 90s, and now, more than 60 years later, our nine culinary specialists conduct hundreds of shows across the country for audiences in the thousands. Our mission remains the same, though: We share best loved recipes from one home cook to another. We invite you to come join us, and “Let’s Get Cooking!”

About Taste of Home Taste of Home is a go-to resource for the holidays and any time of the year for information on food, cooking and entertaining. Each year, thousands of great home cooks from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published in Taste of Home magazines and online, making Taste of Home one of the largest and most successful practitioners of user-generated content. Before being published, every recipe is tested in the Taste of Home Test Kitchen to ensure that it can be prepared with affordable, everyday ingredients from regular grocery stores. Taste of Home content is available in print; online at Tasteofhome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest.

Taste of Home

October 01, 2014

JOHNSONVILLE SAUSAGE & TASTE OF HOME BRING ITALIAN RECIPES TO COOKING SCHOOLS Spring Cooking School Tour Travels to 30 States Starting in March 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.

Chiliville Chili http://www.johnsonville.com/recipe/chiliville-chili.html

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: http://www.tasteofhome.com/cooking-schools

Ingredients: 1 pound JOHNSONVILLE® Italian Ground Mild, Sweet or Hot Italian Sausage 1 pound ground beef 1 medium onion, chopped 3 celery ribs, chopped 3 garlic cloves, minced 3 cans (14.5 ounces each) diced tomatoes with green peppers and onions 2 cans (16 ounces each) kidney beans, rinsed and drained 1 can (14.5 ounces) beef broth 1 can (6 ounces) tomato paste 2 tablespoons brown sugar 2 tablespoons chili powder 1 tablespoon Worcestershire sauce 2 teaspoons ground cumin 1/2 teaspoon crushed red pepper flakes Cheddar cheese, shredded (optional)

2900 Wind River Lane #130-132 • Denton, Texas 76210 (940) 591-1999 www.sidewalk-bistro.com

Tamales

Made fresh daily at Sidewalk Cafe

Preparation: In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain. Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender. Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Sprinkle with cheese if you like and serve immediately. Cook Time: 30 minutes Makes: 10-12 servings About Johnsonville Sausage, LLC Wisconsin-based Johnsonville Sausage is the No. 1 national brand of brats, Italian sausage, smoked-cooked links and fresh breakfast sausage links. Johnsonville employs approximately 1,400 members. Each member takes ownership of product quality to ensure the excellence and “Big Flavor” of Johnsonville Sausage. Founded in 1945 by the late Ralph F. and Alice Stayer, the company remains privately owned today. For additional Johnsonville company information, the latest recipes, contests and the Big Taste Grill tour schedule, visit www.johnsonville.com.

CHICK

PORK

$12.00 a Dozen

1/2 dozen orders welcome

Special Orders If you can dream it up, we can wrap it in a tamale.

2o% Off Your Meal (drinks, desserts or tamales are not included) Expires 11/15/14 One Per Table, One Per Visit.

Taste of Home

October 01, 2014

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 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.

Saucy Chicken and Crispy Onion Baguette Crusty on the outside, crispy and juicy on the inside—a perfect chicken sandwich with Chicken Soup for the Soul Sloppy Joe Meal Builders™ cooking sauce! Prep Time: 15 minutes Serves 6-8 Cook Time: 20 minutes

Ingredients:

1 16-oz jar Chicken Soup for the Soul Sloppy Joe Meal Builders Cooking Sauce 1 tbsp canola or vegetable oil 3-4 chicken breasts, split 1 18-24” long baguette loaf 2 cups lettuce, shredded 2 ripe tomatoes, sliced 2 cups grated cheddar cheese 1 3.5-oz bag Chicken Soup for the Soul Crispy Sour Cream Onions Soup Toppers 1 13.7-oz Chicken Soup for the Soul Tomato Basil Soup

Directions:

1. Heat oil in a large skillet over medium-high heat until shimmering. Brown chicken on both sides. 2. Once all cutlets are browned, place all in the skillet and cover with Chicken Soup for the Soul Sloppy Joe Meal Builders cooking sauce; simmer over low-medium heat for 12 minutes. 3. Remove from heat and allow to cool. 4. Split baguette down the middle and spoon sauce generously on both halves. On the bottom half, evenly distribute lettuce, tomato, then chicken breast, more sauce, and cheese. 5. Place in broiler for 1-2 minutes until cheese is melted. 6. Sprinkle Chicken Soup for the Soul Crispy Sour Cream Onions soup toppers from one end to the other. 7. Place baguette top on and cut into desired portions. 8. Enjoy! And for a fun Chicken Soup for the Soul twist, try dipping your sandwich in Chicken Soup for the Soul Tomato Basil Soup!

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you can stay, and somewhere you never want to leave. The way we see it, it’s about living the whole of life. Something that, as the nation’s largest not-for-proﬁt provider of senior care and services, we have made our daily mission. And our life’s work. To learn more about our range of services, call (940) 383-2651.

All faiths or beliefs are welcome.

Taste of Home

October 01, 2014

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 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 one-third 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. 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.

Blueberry Muffins with Salted Honey Crumble Ingredients: For Crumble: ½ cup - light brown sugar 10 tablespoons - unsalted butter, softened 4 tablespoons - clover honey ½ teaspoon - vanilla extract 1¼ cup - all-purpose flour 1½ teaspoons - kosher salt For Muffins: 2 cups - all-purpose flour 2 teaspoons - baking powder ½ teaspoon - kosher salt 1 cup - sugar ½ cup - unsalted butter, softened 3 tablespoons - honey (use a mild, light varietal) 1 teaspoon - vanilla extract 2 - large eggs ½ cup - milk 2 cups - fresh blueberries

Directions: For the salted honey crumble: In the bowl of an electric mixer fitted with the paddle attachment, combine the brown sugar, butter, clover honey and vanilla; beat on medium-high speed until light and fluffy, about 2 minutes. Add the flour and salt. Mix on low speed just until the mixture comes together and develops a sandy texture. Refrigerate in an airtight container for at least 30 minutes.

For the muffins: Preheat oven to 350 degrees. Butter 12 muffin cups and dust with flour. In a small bowl combine the flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar, butter, honey and vanilla. Add eggs one at a time and mix well; stir in milk. Add the dry ingredients and mix just until combined. Remove the bowl from the mixer and gently fold in blueberries using a rubber spatula. Scoop the mixture into the prepared muffin cups, filling them about three-fourths full. Sprinkle each top with 1 tablespoon of the salted honey crumble. Bake on the center rack of oven until golden, about 30 to 35 minutes.

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.

Taste of Home

October 01, 2014

Chicken Bacon Bites 8 Servings Prep: 15 min. + marinating Broil: 10 min.

Ingredients 12 bacon strips, halved 10 ounces boneless skinless chicken breasts, cut into 24 cubes 1 can (8 ounces) sliced water chestnuts, drained 1 /2 cup orange marmalade 1 /4 cup soy sauce 2 garlic cloves, minced 1 teaspoon grated fresh gingerroot Sweet-and-sour sauce, optional

Directions Place bacon on a broiler rack. Broil 4 in. from the heat for 1-2 minutes on each side or until partially cooked; cool. Wrap a piece of bacon around a chicken cube and water chestnut slice; secure with a toothpick. In a large resealable plastic bag, combine the marmalade, soy sauce, garlic and ginger. Add wrapped chicken; seal and carefully turn to coat. Refrigerate for 2 hours. Drain and discard marinade. Broil chicken for 3-4 minutes on each side or chicken is no longer pink and bacon is crisp. Serve warm with sweet-and-sour sauce if desired. Yield: 2 dozen.

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billutterford.com | (940) 321-7400

Taste of Home

October 01, 2014

Meet Taste of Home Culinary Specialist Jamie Dunn! Jamie’s love of cooking was sparked while taking 8th grade Home Economics, and her parents also encouraged her interest along the way. Jamie’s dad was an occasional cook but always eager to try new recipes, and his enthusiasm rubbed off. Jamie went on to attend Oklahoma State University where she earned a Bachelor of Science degree in Vocational Home Economics Education and Community Service. From there she has worked as a culinary instructor for Tulsa Technology and Bama Cooking School, as well as a high school Home Economics teacher. As a seasoned Taste of Home Cooking School instructor, Jamie looks forward to sharing time-saving cooking tips and the latest kitchen gadgets with cooking school audiences. One of her favorite gadgets is a pair of battery operated salt and pepper grinders. Each Cooking School show is live, so Jamie says you never know what to expect. “Years ago at one of my first shows, one of my onstage assistants accidentally set something on fire and was running around the stage with it,” Jamie shares. “It was definitely an unexpected, memorable moment!” When she’s not on the road with the Taste of Home Cooking School, Jamie enjoys baking – especially desserts. She makes pies and candies for the holidays. And, one of her favorite dessert recipes is Layered Turtle Cheesecake. A native of Oklahoma, Jamie lives with her husband and three sons in the town of Owasso. She explains, “It’s a great place to live because it’s very family oriented and it’s a great community for kids.”

Learn

new Fall recipes, meal ideas, & creative cooking tips

Meet

hundreds of people like you who love to cook

TasteofHome.com/CookingSchool

THANKS to our sponsors!

Receive a gift bag with valuable coupons & Taste of Home magazines

cookingschoolblog.com

Come early and shop the vendors: (no ticket necessary to shop vendors)

Large, minimum size: 2" wide, from s to s.

PMS 072

Albertson’s C: 100, M: 74, Y: 00, K: 00 Morrison Milling, Inc. The Courthouse Collection

R: 0, G: 85, B: 167

Presented by Black

Smile Workshop Family Dentistry & Orthodontics Good Samaritan – Denton Village Sidewalk Café Ehrhart’s Jewelers

AAA Texas AdvoCare Avon Products Co. Bill Utter Ford Bluebonnet Belle Bling BreadBreaker’s Burgess Chiropractic, P.A. Designed by Us EC Gallery23 Isagenix It Works Body Wraps

J Duncanson Roofing LLC JujuBelle Just Makes Scents!/Scentsy JW Leathercrafters Kitchen Tune Up Le-Vel Thrive Mary Kay Inc. Oasis Chiropractic & Wellness Ocean Blue Travel Origami Owl Out of Office Pottery Studio

Pink Zebra Plexus Salted Sanctuary Simply Magical Vacations Snip the Threads Stella & Dot Tastefully Simple Thirty-One Young Living Younique and more!

Join Us!

Order of Saturday’s Show

3 – 6:30 pm Vendor Marketplace 6:45 pm Welcome to the Taste of Home Cooking School. Our emcee, Pat Sherman, kicks off the show. Jamie Dunn presents the first six recipes 8:00 pm Stretch & Win! — Win incredible door prizes 8:15 pm Jamie presents the final four recipes and gives away door prizes from our national sponsors 9:00 pm Stretch & Win! — Win incredible door prizes 9:05 pm Showcase! — Jamie gives away the recipes prepared during the show. Certificates will be presented to the winners and food items will be picked up at the conclusion of the show.

Taste of Home Cooking School Door Prizes Thank you to our incredible sponsors for adding extra fun to our evening.The following prizes will be given away this Saturday. You must be present to win.

Taste of Home Taste of Home Binder Cookbook 4th Edition (2 copies) Taste of Home Recipes Across America Taste of Home Cooking School Cookbook Taste of Home Holidays & Celebrations Taste of Home Christmas Cookies & Candies

Johnsonville Pyrex Portables – baking dish with carrying case

Physician’s Mutual Insurance Pyrex Portables – baking dish with carrying case

Eggland’s Best Gift Bag with Branded Items

National Honey Board 10” Calphalon pan and cover

Chicken Soup for the Soul Gift Box with Product & Branded Items

Texas Pete Hot sauce Hotter Hot Sauce Cha! Sauce Buffalo Wing Sauce Koozie

Pop and Cook Gift card

and more door prizes will be given away!

Taste of Home

October 01, 2014

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 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.

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.

“Our partnership over the past year with Physicians Mutual has been wonderful,” said

Greek-Style Lemon-Garlic Chicken Prep: 15 min. Bake: 1 hour

Ingredients

8 medium Yukon Gold potatoes (about 3 pounds) 1 cup pitted Greek olives 8 bone-in chicken thighs (about 3 pounds) 1 /2 cup olive oil 3 tablespoons lemon juice 6 garlic cloves, minced 2 teaspoons salt 2 teaspoons dried oregano 1 /2 teaspoon pepper 1-1/2 cups reduced-sodium chicken broth

Directions

Preheat oven to 375°. Scrub potatoes; cut each into eight wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan. Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I’m transported back to my ya-ya, who gave me the special honor of squeezing the lemons! —Lisa Renshaw, Kansas City, Missouri

Yield: 8 servings About Physicians Mutual

Physicians Mutual Insurance Company and Physicians Life Insurance Company are members of the Physicians Mutual family. Physicians Mutual Insurance Company offers reliable Medicare Supplement, dental and supplemental health insurance. Physicians Life Insurance Company provides important life insurance coverage and annuities. In 2012, they entered the funeral pre-planning market to help meet the growing needs of funeral home owners and the families they serve. The companies have more than $3 billion in assets and consistently maintain some of the highest financial strength ratings in the nation from independent insurance analysts, including A.M. Best Company and Weiss Ratings. Founded in 1902, Physicians Mutual is headquartered in Omaha, Neb. To learn more about the company, please visit www.PhysiciansMutual.com.

Taste of Home

Balsamic Pork Scallopine

October 01, 2014

12 Servings Prep: 25 min. Cook: 30 min.

Ingredients

3 pounds pork sirloin cutlets 1-1/2 cups all-purpose flour 1 /2 cup olive oil 2 tablespoons butter 1 medium onion, chopped 1 /2 cup chopped roasted sweet red peppers 6 garlic cloves, minced 1 can (14-1/2 ounces) reduced-sodium chicken broth 1 /2 cup minced fresh basil or 2 tablespoons dried basil 1 /2 cup balsamic vinegar 1 /2 teaspoon pepper

Noodles:

1 package (16 ounces) egg noodles 1 /2 cup half-and-half cream 1 /4 cup grated Romano cheese 1 /4 cup butter, cubed 1 /2 teaspoon pepper 1 /4 teaspoon garlic powder

Directions

Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. Set aside. Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and pepper. Return pork to the pan, layering if necessary. Cover and cook over low heat for 15-20 minutes or until meat is tender. Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork. Yield: 12 servings.

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Taste of Home

October 01, 2014

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 pre-portioned 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.

Irresistible Flavored Cheese Popsicles Ingredients for about 16 units:

1/2 cup goat cheese 1/2 cup shredded mozzarella cheese 1 cup soft cream cheese Mix all the cheese kinds and put in a bowl, divide into 4 portions.

For Garlic & Dill Cheese Balls, add:

1 Dorot Crushed Garlic cubes 4 Dorot Chopped Dill cubes Mix with 1/4 of the cheese, roll 4 balls and refrigerate.

For Chili Cheese Balls, add:

3 Dorot Chopped Chili cubes Mix with 1/4 of the cheese, roll 4 balls and refrigerate.

For Basil & Dried Tomatoes Cheese Balls, add

1 tablespoon of chopped dried tomatoes 4 Chopped Basil cubes Mix with 1/4 of the cheese, roll 4 balls and refrigerate.

For Garlic Cheese Balls coated with crushed pistachios, add

3 Dorot Crushed Garlic cubes 3 tsp of crushed pistachios Mix garlic cubes with 1/4 of the cheese roll 4 balls; roll the balls in crushed pistachios and refrigerate.

Taste of Home

October 01, 2014

Lemon Berry Pitcher Punch

3 Servings Prep/Total Time: 5 min.

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Ingredients

/4 cup sweetened lemonade drink mix 2 cups cold water 1 /3 cup cranberry juice, chilled 3 /4 cup lemon-lime soda, chilled 1

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Directions

In a pitcher, combine the drink mix, water and cranberry juice. Stir in soda. Serve immediately. Yield: about 3 cups.

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Taste of Home

October 01, 2014

CHA! by Texas Pete Transforms Traditional Meatloaf ®

Texas Pete® hot sauces have been the “not-so-secret” secret weapons of southern cooks for years. Now, with the release of CHA! by Texas Pete® , home cooks and professional chefs alike are enjoying the extra kick this sriracha sauce adds to their tried-and-true recipes. Sriracha sauce originally came to 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.

TEXAS PETE® SPICY BACON WRAPPED MEATLOAF Ingredients:

2 lbs ground pork 1 /4 cup ginger, fresh, finely grated 4 cloves garlic, fresh minced 1 /2 cup scallions, fresh, thinly sliced 1 /2 cup cilantro, fresh, rough chopped 2 tbsp. soy sauce 1 tbsp. sesame oil 4 tbsp. CHA! by Texas Pete® 2 eggs 1 cup panko bread crumbs 8 slices bacon, thick sliced

Glaze Ingredients: /2 cup hoisin sauce /4 cup CHA! by Texas Pete

1 1

Preparation:

Preheat oven to 350 degrees. Place the ground pork into a large mixing bowl. Add the grated ginger, garlic, scallions, cilantro, soy sauce, sesame oil and the Cha! By Texas Pete® and mix well until fully combined. Next, add one egg at a time followed by the panko breadcrumbs. Mix until everything is evenly incorporated. Do not over mix. Line a sheet tray with aluminum foil and lightly coat with either olive oil or non-stick spray. Place a large piece of plastic wrap on a clean work surface. Arrange the bacon strips on the plastic wrap one at a time overlapping them lengthwise just enough so that there is no space in between each strip of bacon. Place another piece of plastic wrap large enough to fit over the whole sheet of bacon and press down firmly. Using a mallet carefully pound the bacon strips to tenderize and to stick together. The sheet of bacon will widen a few inches on each side and should be approximately 10 inches long by 8 inches wide. Remove the top layer of plastic wrap and discard. Keep the bacon on the bottom sheet of plastic wrap. Turn the plastic wrap with the bacon so the strips are facing you vertically. Form the meatloaf into the shape of a log horizontally onto the center of the sheet against the strips of bacon. Carefully roll the bacon with the meatloaf tightly keeping it in the shape of a log. Place the meatloaf onto the sheet tray. Carefully remove the plastic wrap from the bacon. Sprinkle the top of the bacon wrapped meatloaf with all of the sesame seeds. Place the meatloaf into the oven to bake for approximately 1 hour or until an internal temperature of 165 degrees has been reached. While the meatloaf is cooking prepare the glaze. Combine the Hoisin sauce with the Cha! By Texas Pete® and mix well. Glaze the meatloaf with this mixture 2-3 times during the second half hour of cooking. When the meatloaf is fully cooked remove from the oven and let it rest for approximately 15 minutes before slicing.

Taste of Home

October 01, 2014

Eggland’s Best Eggs Partners with The Taste of Home to Help Infuse More Nutrition and Flavor into Homemade Meals

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.

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 than ordinary eggs. Eggland’s Best eggs come in a number of varieties including Organic, Cage Free, Hard-Cooked Peeled and Liquid Egg Whites.

Eggs with Feta & Asparagus Carol Heine; New Prague, MN Prep/Total Time: 20 min. 1 cup cut fresh asparagus (2-inch pieces) 1 tablespoon butter 4 Eggland’s Best eggs 1 /8 to 1/4 teaspoon seasoned salt 4 strips ready-to-serve fully cooked bacon, crumbled 1 /4 cup crumbled feta cheese

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Yield: 2 servings. Nutrition Facts: 1 serving (1 each) equals 296 calories, 21 g fat (9 g saturated fat), 448 mg cholesterol, 467 mg sodium, 5 g carbohydrate, 2 g fiber, 20 g protein.

Place 1 in. of water in a saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.

We Look Forward To Seeing You At The Taste of Home Cooking School.

Meanwhile, in a large skillet, heat butter until hot. Add eggs; reduce heat to low. Cook until whites are completely set and yolks begin to thicken but are not hard. Sprinkle with seasoned salt. Transfer eggs to serving plates; top with asparagus, bacon and cheese.

Recipe Chocolate Salted Caramel Dip Mix 1 - pkg. Country Home Creation, Inc. Chocolate Salted Caramel Dip Mix 1 cup sour cream 8 oz. softened cream cheese Optional: fold in 8 oz. container of whipped topping (i.e. Cool Whip) Directions: Mix all ingredients well using an electric mixer. Chill at least 4 hours before serving. Stir before serving. For best results chill overnight. Serve with any fruit, mild flavor cookie, pound cake, or angel food cake slices. Keep prepared dip refrigerated.

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Taste of Home

October 01, 2014

Lemon Burst Tartlets

Strawberry Trifle

30 ServingsPrep/Total Time: 20 min.

8-10 ServingsPrep: 20 min. + chilling

Ingredients

1 jar (10 ounces) lemon curd 1 carton (8 ounces) frozen whipped topping, thawed 5 to 6 drops yellow food coloring, optional 2 3 / cup raspberry cake and pastry filling 2 packages (1.9 ounces each) frozen miniature phyllo tart shells 30 fresh raspberries

Directions

In a large bowl, combine the lemon curd, whipped topping and food coloring if desired until smooth. Spoon 1 teaspoon raspberry filling into each tart shell. Pipe or spoon lemon mixture over filling. Garnish each with a raspberry. Refrigerate leftovers. Yield: 2-1/2 dozen.

Ingredients

1 cup cold milk 1 cup (8 ounces) sour cream 1 package (3.4 ounces) instant vanilla pudding mix 1 teaspoon grated orange peel 2 cups heavy whipping cream, whipped 8 cups cubed angel food cake 4 cups sliced fresh strawberries

Directions

In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream. Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. Yield: 8-10 servings.

Taste of Home

October 01, 2014

Vanilla Bean Cake with White Chocolate Ganache Directions 16 Servings Ingredients Prep: 1-1/2 hours 6 eggs Bake: 35 min. + cooling

1 cup unsalted butter, softened 1-3/4 cups sugar, divided 2 teaspoons vanilla extract 1 vanilla bean 3 cups cake flour 3 teaspoons baking powder 1 2 / teaspoon salt 1 cup whole milk

WHITE CHOCOLATE GANACHE: 12 oz white baking chocolate, finely chopped 1 2 / cup heavy whipping cream

SWISS BUTTERCREAM: 1 cup sugar 1 2 / teaspoon cream of tartar 4 egg whites 1 cup unsalted butter, softened 7 tablespoons shortening 1 teaspoon vanilla extract

FILLING: / cup apricot preserves 1 cup sliced fresh strawberries

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GARNISH: Additional sliced fresh strawberries

Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment paper and grease the paper; set aside. Preheat oven to 350째. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes. For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk egg mixture until mixture reaches 120-130째. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130째for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl. In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides ofcake. Top with additional sliced strawberries. Yield: 16 servings.

Cookbooks for Sale The Taste of Home Cookbook: Busy Family Edition

$24.95

Cookbooks will be available at the Taste of Home Cooking School on Saturday, October 4th

Taste of Home Cooking School...... $14.95 Easy Weeknight Dinners............... $19.99

Christmas Cookies and Candy......... $8.95

Holiday and Celebrations . . ............ $19.99

Homemade Food Gifts. . .................. $6.95

Taste of Home

October 01, 2014 $

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