Fall Taste of Home

Presented by The Examiner and Cosentino’s Price Chopper

l l i t s s t e k c Ti ilable! ava

Tuesday, October 9, 2012 Doors open at 4 p.m. • Show begins at 7 p.m.

The Pavilion at John Knox Village 520 NW Murray Road. Lee’s Summit, MO 64081

Edwards Electric LLC

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Meet Taste of Home Culinary Specialist Guy Klinzing!

Guy holds a Bachelor’s Degree in Performing Arts from Northeastern University and an MBA from Dominican University. He has worked in the snack food and chocolate industry for over 34 years, not only building and managing large candy production facilities, but also serving as a corporate media spokesperson in the Midwest.

Guy has also conducted many seminars and training sessions on food-related topics including chocolate, candy, and food safety.

Guy’s favorite part of the Cooking School experience is meeting enthusiastic Taste of Home fans: “They inspire me with their love of cooking and support for our program.

I love being able to share practical information with the attendees that they can go home and use the next day. The energy and fun at these events makes all the preparation worthwhile.” His experience as a stage actor certainly adds to the fun!

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Guy has a special touch for baking, which he learned from his grandmother at an early age. He credits his love of food and success as a cook to all of the time he spent cooking with his family including Christmas Eve dinner, a tradition he continues today. He also boasts a serious love for breakfast foods, and his fridge is constantly stocked with eggs, breakfast meats, fresh jams, home-grown berries and lots of fruit juices.

When not entertaining thousands at Cooking School shows with his singing, acting, and cooking, Guy enjoys tornado chasing, wilderness fishing, and being surrounded by his children and grandchildren.

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Doors open at 4 p.m. to visit these vendors!

Cooking school begins at 7 p.m.

AMERIPURE WATER COMPANY BERRY NUTTY FARM BLISS BOUTIQUE CARGO LARGO CELEBRATING HOME CHOICE CABINETS COOKING INNOVATIONS COSENTINO’S PRICE CHOPPER COUNTY BEVERAGE GENEVIEVE’S GALLO FAMILY VINEYARDS IT WORKS! JL PHOTOGRAPHY LAKEWOOD CHIROPRACTIC LIA SOPHIA JEWELRY MICHE BAGS PAMPERED CHEF SEND OUT CARDS THE PLUMBING PRO THIRTY-ONE THE EXAMINER

October 3, 2012

October 3, 2012

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Eggland’s Best, The #1 Branded Egg in the United States It’s no secret Eggland’s Best (EB) is proud to hold their eggs to the highest standards of freshness, taste, nutrition and quality.

From feeding their hens an all-natural, vegetarian diet, to creating a strict quality assurance program, to localizing production, Eggland’s Best is always striving to deliver consumers the freshest possible eggs that are superior in taste and nutrition.

In fact, the distinctive “EB” stamp assures consumers they are purchasing a superior egg that contains 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs.

Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12.

The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one

of the Best Packaged Foods by Prevention magazine (2012), Best Grab-and-Go Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health

annual nutrition awards for seven consecutive years (2005-2011) and one of the top 125 Best Packaged Foods for Women according to Women’s Health magazine for three years (2008, 2010, 2011).

Eggland’s Best eggs are certified as Kosher and are available in the following varieties: large, extra large, jumbo, cage free, organic, hard-cooked, and liquid egg whites.

If you’re in the mood for a sweet and savory recipe, try this Pear & Vanilla French Toast Bake recipe courtesy of Eggland’s Best.

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October 3, 2012

Pear & Vanilla French Toast Bake Original recipe by Eggland’s Best Yield: 16 servings Prep Time: 15 Minutes (1 hour refrigerate time) Cooking Time: 40 minutes

Ingredients

12 slices of bread, cut into small cubes 8 Eggland’s Best eggs (large) 3/4 cup fat-free half & half 2 teaspoons vanilla extract 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 2 pears, peeled and sliced thin 1/2 cup light brown sugar, packed 2 tablespoons butter 1/2 cup chopped walnuts (optional)

Preparation

• Spray a 13” x 9” casserole dish with cooking spray and set aside.

• Cut bread into cubes and set aside to dry out slightly.

• In a large bowl, whip eggs, half & half, vanilla, sugar, and cinnamon until eggs are foamy; set aside.

• In a large skillet, melt butter and brown sugar over medium heat until sugar begins to lightly bubble. Remove from heat and place sliced pears in skillet, stirring until

pears are coated with the brown sugar mixture.

• Arrange half of the bread mixture on the bottom of the casserole dish; spread pears on top of bread, then layer remaining bread over pears.

• Pour egg mixture over bread & pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in.

• Cover dish tightly with plastic wrap and refrigerate for 1 hour.

• Remove from refrigerator when you are ready to bake, and let it stand at room temperature for 30 minutes before baking. If you are using walnuts, sprinkle walnuts over the top before baking.

• Bake uncovered at 350 degrees F for 40 minutes or until eggs are set and bread is puffed up. Cool slightly before serving.

Tips:

• You can replace the walnuts in this recipe for pecans or almonds.

• Serve with powdered sugar, maple syrup, or fresh whipped cream.

Nutrition: Serving size 1 Serving. Calories 148, Fat 5g (34% calories from fat), Cholesterol 77mg, Sodium 134mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 5g

Photo courtesy of Eggland’s Best

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The holiday months are a festive time of the year filled with friends and families gathering together to celebrate one another and the year. Whether it’s over a dinner table or across the kitchen table, great food and wine are passed and poured as we toast the people that make our lives special.

For the third year, Gallo Family VineyardsÂŽ is offering a simple way for Americans to help seniors who may not be surrounded by friends, family and the abundance of food that is traditionally associated with the holidays.

There are more than 8 million seniors that face the threat of hunger every day. With the third annual Gallo Family Vineyards Every Cork Counts™ the simple act of entertaining with wine and mailing in the cork will help to end senior hunger.

Gallo Family Vineyards invites America to join them to raise up to $100,000* for Meals On Wheels Association of AmericaÂŽ (MOWAA).

Making a difference in the lives of these seniors in need can be as simple as uncorking a bottle of wine or signing into Facebook.

The corks from any bottle of Gallo Family Vineyards portfolio of approachable and foodfriendly wines can be mailed back through December 31, 2012. For every cork mailed back a $5 donation will be made to MOWAA. Additionally, a simple, fun Facebook game can be played to make virtual corks count to raise money and awareness for this important cause. More information is available at www. everycorkcounts.com.

“We are proud to support Meals On Wheels Association of America’s mission to end senior hunger,� says Stephanie Gallo, a third generation Gallo family member. “For the third year in a row, the Every Cork Counts program gives Gallo Family Vineyards and the thousands of Americans who enjoy our wines an easy way to support this important cause.�

In the spirit of the season and this important cause, Gallo Family Vineyards has opened its family cookbook to share a recipe for the holidays. This sweet apple cake is a wonderful dessert to serve after a homecooked dinner or as a warm treat to greet guests stopping over for some holiday cheer. The orange and walnut glaze pairs wonderfully with the citrus notes in the Gallo Family Vineyards Moscato.

And when the last guest leaves, be sure to send in the corks to make every cork count to end senior hunger for Meals On Wheels Association of America. *Gallo will donate $5 for each Gallo Family Vineyards cork mailed between August 1, 2012 and December 31, 2012 and received by January 10, 2013 to Meals On Wheels Association of AmericaŽ, up to $90,000. Gallo will also donate $0.10 for each consumer who participates in the Facebook app for a maximum total donation of $10,000 during the social media promotion. To learn more about Every Cork Counts and where to send your corks visit the official website at www.EveryCorkCounts.com, www.mowaa. org or join in at www.Facebook.com/ GalloFamilyVineyards.

Mrs. Dash, THE Salt-Free Flavor Statement

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Winery Turns Holiday Entertaining into Holiday Fundraiser

Bored with beef and pork or challenged by the same old chicken dinner?

For your next meal, create a bold flavor statement with all-natural, salt-free Mrs. Dash Seasoning Blends! Available in 14 different varieties, Mrs. Dash brings surprisingly delicious, salt-free flavor to any meal!  Looking to enhance the flavors of your favorite dishes? Mrs. Dash

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adds all the flavor without the salt! Try adding a dash of flavor to a popular dinnertime favorite – pork chops. Mrs. Dash’s Apple Pork Chops recipe combines tangy Granny Smith apples with flavorful pork loin and Mrs. Dash Original Blend to create a mouth-watering meal your family is guaranteed to love!  For more quick and easy recipes, visit www.mrsdash.com.

October 3, 2012

Glazed Fresh Apple Cake with Orange and Walnut From the Gallo Family recipe book. Pairs well with Gallo Family Vineyards® Moscato

For brunch or dessert, this crowd-pleasing cake is also big on flavor.

You’ll need one orange for both the zest and juice in the cake and glaze.

Yield: 10 servings Prep time: 10 minutes Cook time: 45 minutes

Ingredients

½ cup (1 stick) unsalted butter, softened 2 cups granulated sugar 2 large eggs 2 teaspoons grated orange zest 2 cups all-purpose flour ¾ teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup coarsely chopped walnuts 3 cups grated tart apple, such as Granny Smith Fresh Orange Glaze 1 tablespoon orange juice 1 teaspoon grated orange zest ¾ cup confectioners sugar

Preparation

Preheat the oven to 350°F. Grease a bundt or tube pan and set aside.

In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy and the mixture turns almost white. Beat in the eggs and orange zest. Sift the flour, salt, baking soda, and cinnamon together and beat in to the batter until just blended.

Stir in the walnuts and apple. Spoon the batter into the prepared pan.

Bake for 45 minutes or until a cake tester inserted near the center comes out clean. Let cool in the pan completely, then invert on a serving platter. For the glaze, whisk the orange juice, zest, and confectioners’ sugar together until smooth. Drizzle over the cake.

Photo courtesy of Gallo Family Vineyards

Apple Pork Chops

lia sophia

Prep: 5 min.

Grill: 35 min.

Yield: 4-6 Servings

FASHION INFOCUS Ingredients

3 tbsp Mrs. Dash® Original Blend 4 4-oz pork loin chops 2 Granny Smith apples, peeled, seeded and cut into 8 wedges 2 tbsp olive oil

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Photo courtesy B&G Foods, Inc.

Preparation

1. Sprinkle apples and pork chops evenly with Mrs. Dash® Original Blend.

2. Heat sauté pan to medium heat. Add 1 tbsp olive oil and cook the apples 3 minutes.

3. Move apples to a plate. Add remaining olive oil to pan and brown pork chops on both sides.

4. Return apples to pan on top of chops and cook 3 minutes, turning once.

Tammy ShankS lia sophia Advisor

660.909.5187 tshanks79@aol.com www.liasophia.com/ tammyshanks

©2012 B&G Foods, Inc.

October 3, 2012

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Johnsonville Italian Meatballs Yield: 6 servings Prep Time: 25 min Cook Time: 20 min

Ingredients

1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage 1 egg, lightly beaten 1/3 cup dry bread crumbs 1/4 cup Parmesan cheese, grated 1/4 cup milk 1/4 cup onion, finely chopped

Preparations 1.

2.

3.

4.

5.

6.

7.

Preheat oven to 350oF. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.

Remove sausage from casings.

Add sausage to the bread crumb mixture and mix well.

Shape into 20 meatballs; arrange on a shallow baking pan.

Bake for 20 minutes or until meatballs are cooked through (160o F).

Serve with your favorite sauce and spaghetti.

Photo courtesy of Johnsonville Sausage.

Johnsonville Italian Sausage and Taste of Home bring new flavor to traditional dishes Johnsonville Sausage announced it will team up with Taste of Home Cooking School to bring confident cooks new and delicious ways to add flavor to family meals throughout the fall.

Johnsonville Italian Sausage – available in both links and ground form – is a versatile ingredient that can add delicious flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own.

Made with only premium cuts of pork

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and the perfect blend of spices since 1945, 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 your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice.

Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.

October 3, 2012

October 3, 2012

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Presented by The Examiner and Cosentino’s Price Chopper

Edwards Electric LLC Commercial/Residential

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Taste of Home

October 3, 2012

Tuesday, October 9, 2012 Doors open at 4 p.m. • Show begins at 7 p.m.

The Pavilion at John Knox Village 520 NW Murray Road. Lee’s Summit, MO 64081

DOORS OPEN AT 4 PM SHOW BEGINS AT 7 PM

Come early, reserve your seat and shop many local vendors

TICKETS STILL AVAILABLE! General Admission: $15

Order by phone 350-6341 OR 350-6383 with credit card or purchase at The Examiner office, 410 S. Liberty, Independence, MO 64050 Monday through Friday 8:00 a.m. to 4 p.m. or on sale at the door the day of the show beginning at 4 p.m.

Attendees can select to receive a free Taste of Home print magazine OR Taste of Home Digital Edition OR The Family Handyman print magazine.

October 3, 2012

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Herb Rub Oven-Braised Pulled Pork Yield: 8 to 10 servings Prep time: 10 minutes Cook time: 2 3/4 to 3 1/4 hours

Ingredients

1 3-pound boneless pork shoulder or sirloin roast 2 teaspoons dried sage leaves 2 teaspoons dried thyme leaves 1 1/2 teaspoons salt 1 teaspoon dried rosemary leaves 1 tablespoon canola oil or other neutral-flavored oil 1 cup chicken broth

Preparation

Preheat an oven to 300°F. In a small bowl, combine the sage, thyme, salt, and rosemary. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes.

Transfer the meat to a plate and set aside.

Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/4 to 2 3/4 hours.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Serving Suggestions

If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy the pork in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad.

Nutrition per Serving: Calories: 320, Fat: 21g, Saturated Fat: 7g, Cholesterol: 95mg, Sodium: 570mg, Carbohydrate: 0g, Protein: 30g, Fiber: 0g Photos courtesy National Pork Board

Pulled Pork Goes Beyond the Bun If America had a signature dish, it might just be the pulled pork sandwich. This timeless favorite has already captured our hearts – so isn’t it time to discover new favorites? Offering ample leftovers and delicious versatility, pulled pork is finally getting a new look and going beyond the bun.

New takes on pulled pork will revitalize and add a flavorful dose of creativity to family mealtime. Once the pulled pork is prepared, it can be enjoyed throughout the week in so many ways — with effortless wraps, salads, pizzas, vibrant tacos and more.

Wake up your everyday dinner routine with these mouthwatering ideas from the National Pork Board: • Pulled Pork Wrap: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm

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the wrap in a sandwich press or skillet for a restaurant-quality touch.

• Pulled Pork Fried Rice: Put down that Chinese take-out menu! Fried rice is a

great way to use up leftover protein, rice and veggies. In this flavorful stir-fry, classic Americana meets Asia with a combination of white or brown rice, pulled pork, diced vegies and a lightly beaten egg.

• BBQ Pulled Pork Pizza: Think past your basic pizza night with this sweet and savory take: top store-bought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown.

• Pulled Pork Scramble: Pulled pork for breakfast? Absolutely. Add leftover pulled pork to a scramble of eggs, onions, bell peppers and cheese. Served alongside sliced tomatoes and buttered toast, it’ll feel just like Sunday brunch — even on a Monday night.

To prepare perfect pulled pork, follow these simple tips from the National Pork Board: • The Cuts: The best roasts for preparing pulled pork include the hearty, succulent Boston Blade Roast (also known as the Boston Butt), which comes from the pork shoulder, and the leaner, flavorful pork sirloin roast,

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from the lower end of the loin.

• The Temperature: For fall-apart pork, your best tools are patience and indirect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for temperatures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high.

• The Pull: When finished cooking, remove from heat and let sit, covered in foil, for 10 to 15 minutes. “Pull” or shred meat with two large forks, and place in a large baking dish or pan. Discard any remaining fat, drizzle with sauce if desired, and serve.

For more versatile pork recipes and inspiring tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Pinterest and Twitter @ AllAboutPork.

October 3, 2012

Lemon Dill Salmon with Vegetables Contributor: Randy Pigeon; Wilsonville, Oregon, U.S.A. Saladmaster® Regional Manager Yield: 4 servings Prep time: 5 minutes Cook time: 25 minutes

Ingredients

3 bunches fresh spinach, approximately 5-7 ounces, washed 2 cups cherry tomatoes, cut in half 1 ½ pounds fresh salmon, rinsed and at room temperature 2 lemons, slice 1 lemon widthwise into rounds and cut second lemon in half 1 tablespoon fresh dill ¼ teaspoons salt ¼ teaspoon pepper

Preparation 1. Place spinach in the bottom of the Saladmaster® 11” large skillet and place 1 cup of tomatoes on top of spinach.

2. Place salmon on top of tomatoes and squeeze lemon juice from 2 lemon halves over the salmon. Sprinkle dill, salt and pepper over food in pan.

3. Top salmon with lemon rounds and place second cup of tomatoes over salmon.

4. Cover and place burner on medium heat. Cook for approximately 15 minutes.

5. Reduce heat to low and cook an additional 7 minutes per 1-inch of thickness of the salmon or until center of salmon reaches desired level of doneness.

Photo courtesy Saladmaster®

Tip: Saladmaster® thermal core construction features the same thickness along the bottom and the sides of the pan. This assures that heat is distributed equally throughout the entire pan, giving you better and more consistent results. In addition, the waterless technology allows you to maximize flavor and nutrition.

6. Serve with rice and fresh vegetables

Saladmaster® Makes Nutrition Easy and Delicious Saladmaster® is a 66-year-old American based company and international direct marketer of healthy cooking solutions.

Manufactured with pride in the heartland of the U.S.A., Saladmaster® is committed to their mission “We teach people how to prepare healthy, delicious meals for their families using the right equipment and techniques.”

Bringing healthy meals to your family’s table is quick and easy, made possible by several unique features of the Saladmaster® product: • An audible VapoValve™ alerts the chef to the progress of the food being cooked. This technology allows you to cook at lower temperatures, retaining an average of 93% of the nutritional value of your food. This translates into better tasting, healthier food for your family.

• Detachable handle system allows you to take your meal from the stovetop to the oven to the table for beautiful serving and easy October 3, 2012

Ask me how you can LOSE INCHES

cleanup as well as convenient storage.

• State of the art engineering allows for cooking without nutrient-leaching water or calorie added oil so only the most nutritious and appetizing food reaches your family table.

• Saladmaster uses 316Ti technology that combines 316 Stainless Steel with Titanium.

We are the only cooking system to use 316Ti steel made from steel mills in the U.S.A. and Switzerland. This advancement provides you peace of mind, secure in the knowledge that you are preparing meals for your family using the cleanest, safest materials available in the world today.

Saladmaster® protects the quality, purity, color and flavor of food and resists chemical reaction with acids and enzymes in foods.

To learn more about healthy and nutritious food preparation using Saladmaster or if you’re interested in a full time or part time career opportunity go to www.saladmaster. com and click on “Find a Dealer”.

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KIM SCOTT

INDEPENDENT DISTRIBUTOR

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Taste of Home offers cooks great deals on cookbooks, kitchen gadgets and more with its online store 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 simple-to-create appetizers to familyfriendly main dishes to show-stopping desserts. Each of the books on the site offers reader-submitted, 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.”

One recent introduction to ShopTasteofHome.com is the Taste of Home Best Loved Recipes cookbook. It is Taste of Home’s greatest ever recipe collection with 1,485 mouthwatering main dishes, simple sides, soups, eyeopening breakfasts and much more. Every recipe is the tried-and-proven favorite of a real cook like you, including the Turtle Praline Tart recipe shown at right.

See you at the show October 9!

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®

Representatives:

Charlene Lawson 816-914-3406

cmlawson.miche.com mybeautyfx@gmail.com Taste of Home

Mary Jo Morris 816-695-0772

maryjomorris.miche.com maryjomo@earthlink.net October 3, 2012

Turtle Praline Tart Yield: 16 servings Prep time: 35 min. + Chilling

Ingredients

1 sheet refrigerated pie pastry 36 caramels 1 cup heavy whipping cream, divided 3-1/2 cups pecan halves 1/2 cup semisweet chocolate chips, melted

Preparation

Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.

• In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust.

Drizzle with melted chocolate.

• Refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart.

Nutrition Facts:1 slice with 1 tablespoon cream equals 335 calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 106 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.

Photo courtesy of ShopTasteofHome.com

Cream of Butternut Soup

tasteofhome.com Yield: 8 servings Prep time: 35 minutes Cook: 30 minutes

Ingredients

1 cup chopped onion 2 celery ribs, chopped 2 tablespoons butter 2 cans (14-1/2 ounces each) reduced-sodium chicken broth 1 teaspoon sugar 1 bay leaf 1/2 teaspoon salt

1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1 butternut squash (2-1/2 pounds), peeled and cubed 3 medium potatoes, peeled and cubed 1-1/2 cups 1% milk 2 tablespoons sherry or additional reduced-sodium chicken broth

Preparation

In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).

Photo courtesy of Taste of Home

Nutritional Analysis: 1-1/4 cups equals 159 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 487 mg sodium, 29 g Originally published as Cream of Butternut Soup in Light & Tasty October 2005, p27

October 3, 201

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Savory Onion Chicken

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Yield: 6 servings Prep/Total time: 30 minutes

Ingredients

1/4 cup all-purpose flour, divided 1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up 2 tablespoons olive oil 1 envelope onion soup mix 1 bottle (12 ounces) beer or nonalcoholic beer

Preparation

Place 2 tablespoons flour in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil on all sides. Remove and keep warm.

Add soup mix and remaining flour, stirring to loosen browned bits from pan. Gradually whisk in beer. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until chicken juices run clear. Yield: 6 servings.

Nutritional Facts: 1 serving equals 231 calories, 11 g fat (2 g saturated fat), 73 mg cholesterol, 469 mg sodium, 7 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Originally published as Savory Onion Chicken in Simple & Delicious September/October 2009, p12 Photo courtesy of Taste of Home

Fall Pear Pie

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Yield: 8 servings Prep: 15 minutes Bake: 55 minutes + cooling

Ingredients

8 cups thinly sliced peeled pears 3/4 cup sugar 1/4 cup quick-cooking tapioca 1/4 teaspoon ground nutmeg Pastry for double-crust pie (9 inches) 1 egg, lightly beaten 1/4 cup heavy whipping cream, optional

Preparation

Photo courtesy of Taste of Home

In a large bowl, combine the pears, sugar, tapioca and nutmeg; let stand for 15 minutes.

Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut large slits in top. Brush with egg.

Bake at 375째 for 55-60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Cool.

Nutritional Facts: 1 serving (1 slice) equals 440 calories, 15 g fat (6 g saturated fat), 37 mg cholesterol, 208 mg sodium, 75 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Fall Pear Pie in Taste of Home October/November 1995, p31

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Taste of Home

October 3, 2012

Orange-Glazed Turkey

tasteofhome.com

Yield: 18-20 servings Prep time: 35 minutes Bake: 4-1/4 hours

Ingredients

2 teaspoons salt 2 teaspoons pepper 2 teaspoons dried savory 2 teaspoons rubbed sage 1 turkey (18 to 20 pounds) 2 medium pears, thinly sliced

1 large onion, quartered 1 celery rib, quartered 1/2 cup butter, melted 3/4 cup orange marmalade 3/4 cup orange juice 1 tablespoon honey

Preparation

In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together.

Place, breast side up on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325° for 3-1/4 to 3-1/2 hours.

Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil.

Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until meat thermometer reads 180°, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired. Yield: 18-20 servings.

Nutritional Facts: 1 serving (1 each) equals 567 calories, 27 g fat (9 g saturated fat), 233 mg cholesterol, 447 mg sodium, 13 g carbohydrate, 1 g fiber, 65 g protein.

Originally published as Orange-Glazed Turkey in Country Extra November 2000, p49 Photo courtesy of Taste of Home

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Introducing the LIGHT Way to Do Sweet — Domino® Light and C&H® Light Sugar & Stevia Blend The makers of Domino® Sugar and C&H® Sugar introduce the newest product to their family of sweeteners, Domino® Light and C&H® Light. The new Light products are an all-natural blend of pure cane sugar and stevia, with half the calories of sugar.

By blending pure cane sugar with naturally sweet stevia, and a natural flavor to enhance the taste, Domino Foods has created a delicious light sweetener with no artificial ingredients.

The stevia plant has been used for centuries as a sweetener. Pure cane sugar and zero-calorie stevia come together in Domino® Light and C&H® Light to create the ideal sweetener – a perfect sweet taste and half the calories of sugar.

Both brands, Domino® Light and C&H® Light, are available in two package sizes, a 40count packet box and a 2 lb. re-sealable pouch.

The 40-Count packet box is convenient for quick, portion control servings for beverages or for sprinkling on fruit or cereal. Individual packets of our sugar and stevia blend are ideal for travel, in offices, or for everyday convenience. Domino® Light and CH® Light packets are a perfect, low-calorie sweetener

solution, with only 5 calories per packet.

The 2 lb. pouch offers the sweetness equivalent of a 4 lb. bag of sugar and is ideal for baking or for everyday sweetening. The re-sealable pouch makes scooping and storing easy and mess-free. And it’s easy to convert your recipes—just replace 1 cup of sugar with 1/2 cup of Domino® or C&H® Light Sugar & Stevia Blend to lighten your recipe by 350 calories.

“With most lower-calorie sweetener substitutes, baking success can be limited. Domino® and C&H® Light make baking lower-calorie recipes easier, with better quality and without forgoing taste,” states Domino Foods Vice President of Sales and Marketing, Maria Machita.

Ms. Machita goes on to explain how Domino Foods created the unique sweetness of their new product, “We added a natural flavor to enhance the taste of Domino® and C&H® Light, which makes baked goods taste so good.”

Find baking tips plus light and delicious recipes using Domino® Light and C&H® Light, at: dominosugar.com/light –and– chsugar. com/light

Light Chocolate Pudding & Whipped Cream Yield: 4 servings

Ingredients

Pudding 1/4 cup plus 1 Tbsp. - Domino® or C&H® Light 1/4 cup - unsweetened cocoa powder 1/4 cup - cornstarch 2 cups - 1% milk 1 tsp. - vanilla extract Whipped Cream 1 cup - heavy cream 1 to 2 Tbsp. - Domino® or C&H® Light 1/2 tsp. - vanilla extract

Preparation

Photo courtesy of Domino Foods

Pudding: In a small saucepan, whisk together all dry ingredients. Whisk in milk, 1/2 cup at a time, until combined. Place over medium heat, and continue to whisk until the pudding becomes thick and begins to bubble. Remove from heat and whisk in vanilla. Pour into medium-sized bowl or individual serving bowls. Place a piece of plastic wrap on the surface to prevent a skin from forming. Chill for at least 2 hours. Serve with fresh whipped cream.

Whipped Cream: In a large bowl, whip cream with an electric mixer on medium speed until soft peaks are just beginning to form. Add Domino® or C&H® Light and vanilla; increase speed slightly until stiff peaks form.

Taste of Home

October 3, 2012

Almond Tea

tasteofhome.com

Yield: 4-5 servings Prep/Total Time: 20 minutes

Ingredients

4 cups hot water 1/2 cup sugar 2 tablespoons instant tea 1 tablespoon lemon juice 3/4 to 1 teaspoon almond extract 1/4 teaspoon vanilla extract

Preparation

In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved.

Remove from the heat; stir in the tea, lemon juice and extracts.

Yield: 4-5 servings.

Photo courtesy of Taste of Home

Nutritional Facts: 1 cup equals 84 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 21 g carbohydrate, trace fiber, trace protein.

Originally published as Almond Tea in Taste of Home’s Holiday & Celebrations Cookbook Annual 2004, p178

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October 3, 2012

Taste of Home

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Taste of Home

October 3, 2012