Taste Of Home Cooking School 2014

Sunday, November 2, 2014 | The Newnan Times-Herald — 1D

THURSDAY, NOVEMBER 6, 2014 6:30 p.m. at

The Centre for Performing & Visual Arts 1523 Lower Fayetteville Road Newnan, GA published by

2D — The Newnan Times-Herald | Sunday, November 2, 2014

Taste of Home

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: • 1/2 cup light brown sugar • 10 tablespoons unsalted butter, softened • 4 tablespoons clover honey • 1/2 teaspoon vanilla extract • 1 1/4 cup all-purpose flour • 1 1/2 teaspoons kosher salt For Muffins: • 2 cups all-purpose flour • 2 teaspoons baking powder • 1/2 teaspoon kosher salt • 1 cup sugar • 1/2 cup unsalted butter, softened • 3 tablespoons honey (use a mild, light varietal)

• 1 teaspoon vanilla extract • 2 large eggs • 1/2 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.

Eggland’s Best Eggs partners with The Taste of Home to help infuse more nutrition and flavor into homemade meals At-Home Chefs Learn the Benefits of Using Eggland’s Best Eggs in Their Favorite Dishes To commemorate high quality fresh ingredients athome chefs enjoy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cooking School this fall.

Pa rticipa nts 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.

Compa red to ordina r y 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, HardCooked Peeled and Liquid Egg Whites.

Is your inner cook craving a new recipe? Try this Eggs with Feta & Asparagus recipe, it’s a great dish to share with family and friends for dinner parties and holiday gatherings.

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Carol Heine; New Prague, MN Prep/Total Time: 20 minutes • 1 cup cut fresh asparagus (2-inch pieces) • 1 tablespoon butter • 4 Eggland’s Best eggs • 1/8 to 1/4 teaspoon seasoned salt

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• 4 strips ready-to-serve fully cooked bacon, crumbled • 1/4 cup crumbled feta cheese Place 1 inch of water in a saucepan; add asparagus.

Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.

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. Yield: 2 servings.

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

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Sunday, November 2, 2014 | The Newnan Times-Herald — 3D

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4D — The Newnan Times-Herald | Sunday, November 2, 2014

Taste of Home 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 Cook Time: 20 minutes Serves: 6 - 8 Ingredients: • 1 16-oz jar Chicken Soup for the Soul Sloppy Joe Meal Builders Cooking Sauce • 1 tablespoon 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: Heat oil in a large skillet over medium-high heat until shimmering. Brown chicken on both sides.

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 lowmedium heat for 12 minutes.

Remove from heat and allow to cool.

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.

Place in broiler for 1-2 minutes until cheese is melted.

Sprinkle Chicken Soup for the Soul Crispy Sour Cream Onions soup toppers from one end to the other.

Place baguette top on and cut into desired portions.

Enjoy! And for a fun Chicken Soup for the Soul twist, try dipping your sandwich in Chicken Soup for the Soul Tomato Basil Soup!

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 a rou nd t he table for healthy meals.

Made with the highest qua lity ingredients a nd

no artif icial f lavors, 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 par-

ticular food, and a code to read the rest of the story online.

Try and share this delic iou s re c ipe for Sauc y Chicken and Crispy Onion Bag uet te t h at ’s su re to be a crowd plea ser 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.

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. Sens-

ing 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 TalOr. “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 f lavors, 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.

Chicken Soup for the Soul & Mrs. Dash Grilled Cheese and Bacon Stuffed Acorn Squash Prep Time: 15 minutes Cook Time: 55 minutes 8-10 Servings Ingredients: • 2 to 3 whole acorn squash • 1 tablespoon butter • 1/2 cup onion, diced • 1/4 cup cashews, chopped • 1 3.5-oz bag Chicken Soup for the Soul Grilled Cheese & Bacon Flavored Focaccia Croutons soup toppers • Dash of cinnamon • 1/4 cup Chicken Soup for the Soul chicken broth • 1/2 cup cheddar cheese, grated • Salt and pepper to taste

Directions: Preheat oven to 350°.

With a sharp knife, split acorn squash in half, starting at the stem end. Scoop out and discard seeds.

Bake squash, cut side down, on a foil-lined cookie sheet for approximately 45 minutes or until soft.

While the squash are baking, heat butter in a large skillet over medium-high heat and cook onion until lightly browned.

Add cashews, Chicken Soup for the Soul Grilled Cheese & Bacon Flavored Focaccia Croutons soup toppers and the cinnamon; mix well. Moisten mixture with Chicken Soup for the Soul chicken broth.

When the squash are done, turn over and fill each cavity with stuffing.

Cover with grated cheese; season to taste with salt and pepper. Return to oven for 5-10 minutes until hot in the center. Yield 8-10 servings.

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: • 3 Dorot Crushed Garlic cubes • 3 teaspoons 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

Sunday, November 2, 2014 | The Newnan Times-Herald — 5D

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

Johnsonville Sausage & Taste of Home bring Italian recipes to cooking schools Fall 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.

Ta ste of Home co ok i n g 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 popula r recipe t hat 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 tra-

ditional version. While other meats require sauces and spices to flavor a dish, Italian sausage delivers the f lavor all on its own.

Made with only premium cuts of pork and a perfect blend of spices, Johnsonville Italian ground sausage brings the level of quality that confident cooks are looking for when creating their families’ “keeper” recipes.

To f ind a cooking school nearest you, visit: www.tasteofhome.com/cooking-schools 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.

Chiliville Chili www.johnsonville.com/recipe/chiliville-chili.html Cook Time: 30 minutes Makes: 10 - 12 servings 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) 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.

Ingredients: • 2 pounds 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 tablespoons soy sauce • 1 tablespoon sesame oil • 4 tablespoons CHA! by Texas Pete® • 2 eggs • 1 cup panko bread crumbs • 8 slices bacon, thick sliced Glaze Ingredients: • 1/2 cup hoisin sauce • 1/4 cup CHA! by Texas Pete 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.

Physicians Mutual values conversation at the kitchen table Company Set to Sponsor Cooking Schools Omaha, Neb., June 2014 – 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.

“Our partnership over the past year with Physicians Mutual has been wonderful,” said Erin Puariea, General Manager of The Taste of Home Cooking School.

“Like Taste of Home, Physicians Mutual truly values the importance of spending time around the kitchen table with family.

It’s the heart of the home and the foundation of our sensibility. Our community loves sharing good food with family and friends - real food from real home cooks.”

Physicians Mutual has a 97% customer satisfaction rating* and the recipes shared at the cooking school are certain to satisfy your family. This simple dinner dish is sure to bring everyone to the table for good food and conversation.

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.

Greek-Style Lemon-Garlic Chicken 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, MO Prep Time: 15 minutes Bake: 1 hour Yield: 8 servings 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 reducedsodium 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 into chicken reads 170°- 175° and potatoes are tender.

Serve with pan juices.

6D — The Newnan Times-Herald | Sunday, November 2, 2014

THURSDAY, NOVEMBER 6, 2014 at

The Centre for Performing & Visual Arts 1523 Lower Fayetteville Road Newnan, GA TICKETS AVAILABLE AT THE DOOR Doors Open at 5:00 PM • Show Begins at 6:30 PM Visit Vendors Prior to the Show!

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