DEC./JAN. 2021
GIFTS, GOODIES, FUN GALORE!
124 MERRY & BRIGHT IDEAS
PRIZEWINNING
APPS, SIDES & SWEETS
MAKE-AHEAD BREAKFASTS
STAR BREAD
Plus!
FESTIVE FAMILY DINNERS
HolidayAll Stars
So Easy!
Prosciutto and Boursin®
Garlic & Fine Herbs Crostini
Ingredients
1-5 slices prosciutto, coarsely chopped
1 Boursin Garlic & Fine Herbs cheese
4 slices nut bread, cut into thirds
handful of basil
Directions
1. Preheat oven to 400°F
2. Place nut bread on baking sheet
lined with parchment paper.
Bake for 20 minutes.
3. Spread Boursin Cheese on each slice.
Top with chopped prosciutto and fresh
basil. Serve immediately and
refrigerate any leftovers.
Take it Outdoors
Let’s get spacious
and cozy by setting your
tablescape outside.
Be sure to keep your
guests extra warm with
heaters & a cozy ire.
Get Personal
Everyone will be
saying thank you after
they see their special
keepsake to bring
home—a personalized
ornament as their
place card.
Perfect Pairings
Pair your spread of Boursin
cheese with the savory
flavors of prosciutto,
salami and pepperoni
plus drizzle something
sweet like honey or a
thick chutney.
Regardless of the occasion, we want you to make hosting
look elevated, yet simple. With these entertaining
ideas, your close friends or family may never want to leave!
6 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
Jeanne Sidner,Chief Content Officer
Holiday Spirit Starts HereDear readers, we did it! Here we are in the final weeks of 2020,
looking forward to 2021. Before we close the book on this...
interesting?...year, let’s put our kitchens to work to pull out all
the stops for some memorable meals and treats.
We had so much fun selecting recipes for “The Best Christmas
Ever!” feature (page 41). Buddy the Elf himself would adore our
Test Kitchen’s Crispy Christmas Trees and would not be able to
resist digging in to Darlene Brenden’s Christmas Star Twisted
Bread (page 48), which is also the shining star on our cover.
Our staff share what will grace our holiday tables in “A Few of
Our Favorite Things” (page 52), with it all adding up to one solidly
stunning holiday menu. If you’re in the mood to bake—and who
isn’t at the holidays?—be sure to check out Shauna Sever’s cozy
Swedish Flop recipe in Bakeable (page 36) and our plans for six
weeks of cookie-baking challenges in the Bakeable Facebook
group. We’d love to have you join. Let our newest, yummiest
cookie recipes in “The Cookie Exchange” (page 59) inspire you.
You won’t want to miss our 2021 “Food Trends” (page 70).
We all changed the way we cook and eat this year, and we predict
many of those new habits are going to stretch into next year, and
even beyond. What new things will you discover in your kitchen
in 2021? We can’t wait to see what’s next.
We’re sharing our favorite Taste
of Home holiday recipes from over the years to make the merriest dinner menu ever!
Create your own little edible Christmas tree farm—and a flurry of other holly jolly treats.
The tropical drinks and eats in our Pop-Up Party help melt winter’s chill in an instant.
52
41
87
Greetings
Discover More!Get free access to even more Taste of Home content with smart codes like this one. Just open your smartphone camera and hover over the code. (No app needed!) Try it out now to
find our best ideas and recipes for small-scale holiday celebrations that feel just as festive and fun as big bashes. Because even if you’re sticking close to home this year, you don’t have to miss out on the merriment.
©2
020
Kao
USA
Inc.
GIVE YOUR SNOOZY AFTERNOON A
Jergens®
mood-enhancing Body Butters help bring you back.
Sometimes you just need a little boost. Our perfectly scented Triple Body Butter
Blends bring Energizing, Alluring, and Calming essential oils and moisture to your day.
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NEW!
8 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
FEATURES
41 The Best Christmas Ever! Splurge on all the bells
and whistles...and glitter
and drizzle, too, with
over-the-top sweets.
52 A Few of Our Favorite Things TOH staffers share the
reader recipes that earn
a spot on their own spreads.
59 The Cookie Exchange These deliciously festive
cookies are fit for even
your finest platter.
ON OUR COVER
Christmas Star Twisted Bread, recipe on page 48. Cover by
Dan Roberts (Photographer),
Melissa Franco (Set Stylist),
Shannon Norris (Food Stylist)
DECEMBER • JANUARY
MIXING BOWL
15 Starters • Our guide provides present inspo for the whole squad.
21 Pet Love • This gift list for furry friends will leave them bright-eyed and bushy-tailed.
22 Inside Out • Ruby red grapefruit is winter’s feel-good citrus fruit.
FAMILY KITCHEN
25 Quick Fix • Fuel up for festivities with nutrient-filled power bowls.
30 Meal Planner • Make-ahead breakfasts make mornings merry.
36 Bakeable • Midwestern cookbook author Shauna Sever pays homage to the country’s heartland.
TEST KITCHEN INSIDER
67 The Best • Homemade hummus brings a taste of the Mediterranean straight to your table.
70 Food Trends • Discover next year’s edible obsessions today.
72 Ask Sarah • Overwhelmed by wine? Read our speedy explainer!
75 Contest • Bring good tidings of great grub to holiday gatherings.
85 Cooks Who Care• Special cookie deliveries lift a community’s spirit.
GATHER
87 Pop-Up Party • Cold temps can’t stop this tropi-cool party.
92 Make It & Take It • Candy-coated kernels pop as a hostess present.
93 Food for Good • Community fridges help fight food insecurity.
IN EVERY ISSUE
6 Greetings
11 More TOH
12 Recipe Index
34 Tasty 10
94 Field Editor List
96 Contact Us
98 Why I Cook
41
75
36
75
30
59
What is Rybelsus®?Rybelsus® (semaglutide) tablets 7 mg or 14 mg is a prescription medicine for adults with type 2 diabetes that along with diet and exercise may improve blood sugar (glucose).
• Rybelsus® is not recommended as the fi rst choice of medicine for treating diabetes
• It is not known if Rybelsus® can be used in people who have had pancreatitis
• Rybelsus® is not for use in people with type 1 diabetes and people with diabetic ketoacidosis
• It is not known if Rybelsus® is safe and effective for use in children under 18 years of age
Important Safety InformationWhat is the most important information I should know about Rybelsus®? Rybelsus® may cause serious side effects, including:
• Possible thyroid tumors, including cancer. Tell your healthcare provider if you get a lump or swelling in your neck, hoarseness, trouble swallowing, or shortness of breath. These may be symptoms of thyroid cancer. In studies with rodents, Rybelsus® and medicines that work like Rybelsus®
caused thyroid tumors, including thyroid cancer. It is not known if Rybelsus® will cause thyroid tumors or a type of thyroid cancer called medullary thyroid carcinoma (MTC) in people
Do not use Rybelsus® if:
• you or any of your family have ever had MTC, or if you have an endocrine system condition called Multiple Endocrine Neoplasia syndrome type 2 (MEN 2)
• you are allergic to semaglutide or any of the ingredients in Rybelsus®
Before using Rybelsus®, tell your healthcare provider if you have any other medical conditions, including if you:
• have or have had problems with your pancreas or kidneys
• have a history of vision problems related to your diabetes
• are pregnant or plan to become pregnant. It is not known if Rybelsus® will harm your unborn baby. You should stop using Rybelsus® 2 months before you plan to become pregnant. Talk to your healthcare provider about the best way to control your blood sugar if you plan to become pregnant or while you are pregnant
• are breastfeeding or plan to breastfeed. Breastfeeding is not recommended during treatment with Rybelsus®
Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. Rybelsus® may affect the way some medicines work and some medicines may affect the way Rybelsus® works.
What are the possible side effects of Rybelsus®?Rybelsus® may cause serious side effects, including:• infl ammation of your pancreas (pancreatitis).
Stop using Rybelsus® and call your healthcare provider right away if you have severe pain in your stomach area (abdomen) that will not go away, with or without vomiting. You may feel the pain from your abdomen to your back
• changes in vision. Tell your healthcare provider if you have changes in vision during treatment with Rybelsus®
• low blood sugar (hypoglycemia). Your risk for getting low blood sugar may be higher if you use Rybelsus® with another medicine that can
cause low blood sugar, such as a sulfonylurea or insulin. Signs and symptoms of low blood sugar may include: dizziness or lightheadedness, blurred vision, anxiety, irritability or mood changes, sweating, slurred speech, hunger, confusion or drowsiness, shakiness, weakness, headache, fast heartbeat, and feeling jittery
• kidney problems (kidney failure). In people who have kidney problems, diarrhea, nausea, and vomiting may cause a loss of fl uids (dehydration), which may cause kidney problems to get worse. It is important for you to drink fl uids to help reduce your chance of dehydration
• serious allergic reactions. Stop using Rybelsus®
and get medical help right away, if you have any symptoms of a serious allergic reaction including itching, rash, or diffi culty breathing
The most common side effects of Rybelsus® may include nausea, stomach (abdominal) pain, diarrhea, decreased appetite, vomiting, and constipation. Nausea, vomiting, and diarrhea are most common when you fi rst start Rybelsus®.
Please see Brief Summary of Prescribing Information on adjacent page.
c Commercially insured patients only. Offer valid for up to six 30-day fi lls. Eligibility and other restrictions apply.
d Message and data rates may apply. Check with your mobile service provider. Message frequency will be based on your selections. Text HELP to 44535 for help. Text STOP to 44535 to quit. See Terms and Conditions of Use at RYBELSUS.com.
For adults with type 2 diabetes (T2D), along with diet and exercise, once-daily RYBELSUS® can help lower blood sugar
Wake Up to the Possibilities of Reaching Your A1C Goal
RYBELSUS® is proven to lower blood sugar and A1C
In a 6-month study of people with an averagestarting A1C of 8%, the majority of people taking RYBELSUS® reached an A1C of less than 7%a:
• Nearly 7 out of 10 people on 7 mg of RYBELSUS®
• Nearly 8 out of 10 people on 14 mg of RYBELSUS®
• About 3 out of 10 people on a sugar pill
RYBELSUS® may help you lose some weight
While not for weight loss, in the same 6-month study, people with an average starting weight of 195 pounds lost up to 8 poundsa:
• 5 pounds on 7 mg of RYBELSUS®
• 8 pounds on 14 mg of RYBELSUS®
• 3 pounds on a sugar pill
While many people in medical studies lost weight, some did gain weight.
RYBELSUS® does not increase the risk of major cardiovascular (CV) events such as heart attack,
stroke, or deathb
a In a 6-month study looking at A1C with 703 adults with T2D comparing 7 mg RYBELSUS® and 14 mg RYBELSUS® with a sugar pill when both were added to diet and exercise.
b In a cardiovascular safety study, 3183 adults with T2D and a high risk of CV events were treated with either 14 mg RYBELSUS® or a sugar pill in addition to their usual diabetes and CV medications.
Textd RESULTS to 44535to learn more about RYBELSUS®
If eligible, you may pay as little as $10 for a 30-day prescriptionc
RYBELSUS® is a registered trademark of Novo Nordisk A/S.Novo Nordisk is a registered trademark of Novo Nordisk A/S. © 2020 Novo Nordisk All rights reserved. US20RYB00495 September 2020
See cost and savings info atRYBELSUS.com, and ask your healthcare
provider about RYBELSUS® today.
Manufactured by: Novo Nordisk A/S, DK-2880 Bagsvaerd, Denmark
RYBELSUS® is a registered trademark of Novo Nordisk A/S.
© 2020 Novo Nordisk US20RYB00078 2/2020
Brief Summary of information about RYBELSUS® (semaglutide) tablets
Rx Only
This information is not comprehensive.
• Talk to your healthcare provider or pharmacist
• Visit www.novo-pi.com/rybelsus.pdf to obtain the FDA-approved product labeling
• Call 1-833-GLP-PILL
Read this Medication Guide before you start using RYBELSUS® and each time you get a refill. There may be new information. This information does not take the place of talking to your healthcare provider about your medical condition or your treatment.
What is the most important information I should know about RYBELSUS®?
RYBELSUS® may cause serious side effects, including:
• Possible thyroid tumors, including cancer. Tell your healthcare provider if you get a lump or swelling in your neck, hoarseness, trouble swallowing, or shortness of breath. These may be symptoms of thyroid cancer. In studies with rodents, RYBELSUS® and medicines that work like RYBELSUS® caused thyroid tumors, including thyroid cancer. It is not known if RYBELSUS® will cause thyroid tumors or a type of thyroid cancer called medullary thyroid carcinoma (MTC) in people.
• Do not use RYBELSUS® if you or any of your family have ever had a type of thyroid cancer called medullary thyroid carcinoma (MTC), or if you have an endocrine system condition called Multiple Endocrine Neoplasia syndrome type 2 (MEN 2).
What is RYBELSUS®?
RYBELSUS® is a prescription medicine used along with diet and exercise to improve blood sugar (glucose) in adults with type 2 diabetes.
• RYBELSUS® is not recommended as the first choice of medicine for treating diabetes.
• It is not known if RYBELSUS® can be used in people who have had pancreatitis.
• RYBELSUS® is not for use in patients with type 1 diabetes and people with diabetic ketoacidosis.
It is not known if RYBELSUS® is safe and effective for use in children under 18 years of age.
Do not use RYBELSUS® if:
• you or any of your family have ever had a type of thyroid cancer called medullary thyroid carcinoma (MTC) or if you have an endocrine system condition called Multiple Endocrine Neoplasia syndrome type 2 (MEN 2).
• you are allergic to semaglutide or any of the ingredients in RYBELSUS®.
Before using RYBELSUS®, tell your healthcare provider if you have any other medical conditions, including if you:
• have or have had problems with your pancreas or kidneys.
• have a history of vision problems related to your diabetes.
• are pregnant or plan to become pregnant. It is not known if RYBELSUS® will harm your unborn baby. You should stop using RYBELSUS® 2 months before you plan to become pregnant. Talk to your healthcare provider about the best way to control your blood sugar if you plan to become pregnant or while you are pregnant.
• are breastfeeding or plan to breastfeed. Breastfeeding is not recommended during treatment with RYBELSUS®.
Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. RYBELSUS® may affect the way some medicines work and some medicines may affect the way RYBELSUS® works.
Before using RYBELSUS®, talk to your healthcare provider about low blood sugar and how to manage it. Tell your healthcare provider if you are taking other medicines to treat diabetes, including insulin or sulfonylureas.
Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine.
How should I take RYBELSUS®?
• Take RYBELSUS® exactly as your healthcare provider tells you to.
• Take RYBELSUS® by mouth on an empty stomach when you first wake up.
• Take RYBELSUS® with a sip of water (no more than 4 ounces).
• Do not split, crush or chew. Swallow RYBELSUS® whole.
• After 30 minutes, you can eat, drink, or take other oral medications. RYBELSUS® works best if you eat 30 to 60 minutes after taking RYBELSUS®.
• If you miss a dose of RYBELSUS®, skip the missed dose and go back to your regular schedule.
• Talk to your healthcare provider about how to prevent, recognize and manage low blood sugar (hypoglycemia), high blood sugar (hyperglycemia), and problems you have because of your diabetes.
What are the possible side effects of RYBELSUS®?
RYBELSUS® may cause serious side effects, including:
• See “What is the most important information I should know about RYBELSUS®?”
• inflammation of your pancreas (pancreatitis). Stop using RYBELSUS® and call your healthcare provider right away if you have severe pain in your stomach area (abdomen) that will not go away, with or without vomiting. You may feel the pain from your abdomen to your back.
• changes in vision. Tell your healthcare provider if you have changes in vision during treatment with RYBELSUS®.
• low blood sugar (hypoglycemia). Your risk for getting low blood sugar may be higher if you use RYBELSUS® with another medicine that can cause low blood sugar, such as a sulfonylurea or insulin. Signs and symptoms of low blood sugar may include:
dizziness or light-headedness blurred vision
anxiety, irritability, or mood changes sweating
slurred speech hunger confusion or drowsiness
shakiness weakness headache
fast heartbeat feeling jittery
• kidney problems (kidney failure). In people who have kidney problems, diarrhea, nausea, and vomiting may cause a loss of fluids (dehydration) which may cause kidney problems to get worse. It is important for you to drink fluids to help reduce your chance of dehydration.
• serious allergic reactions. Stop using RYBELSUS® and get medical help right away, if you have any symptoms of a serious allergic reaction including itching, rash, or difficulty breathing.
The most common side effects of RYBELSUS® may include nausea, stomach (abdominal) pain, diarrhea, decreased appetite, vomiting and constipation. Nausea, vomiting and diarrhea are most common when you first start RYBELSUS®.
Talk to your healthcare provider about any side effect that bothers you or does not go away. These are not all the possible side effects of RYBELSUS®.
Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.
How should I store RYBELSUS®?
• Store RYBELSUS® at room temperature between 68°F and 77°F (20°C to 25°C).
• Store in a dry place away from moisture.
• Store tablet in the original pack.
• Keep the tablet in the pack until you are ready to take it.
• Keep RYBELSUS® and all medicines out of the reach of children.
Revised: 01/2020
TASTEOFHOME.COM DECEMBER/JANUARY 2021 11
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pinterest.com/taste_of_homeinstagram.com/tasteofhome
FIELD EDITOR SPOTLIGHT
IT’S COOKIE SEASON!’Tis the season for baking up magical batches of cookies galore. In our new Holiday Cookies issue, we’ve got plenty of festive recipes packaged up just for you! From classics like sugar cookies to 5-ingredient wonders and gluten-free goodies, there’s a delight on every page. We even have a decorating section to help turn cookies into merry masterpieces! Find it on newsstands now, or buy it online. shop.tasteofhome.com/holidaycookies
Rachel Garcia,
Honolulu, HI
When Rachel isn’t
cooking up something
delicious for her husband
and two children, she’s
teaching youth culinary
classes or soaking up life
in paradise. “I try to take
full advantage of the
beauty of Hawaii,” she
says. This time of year,
she’s frying up potato
pancakes for Hannukah
or making a batch of her
most-requested recipe:
matzo chocolate toffee
candy. Learn more about
Rachel and find her
favorite recipes online.
tasteofhome.com/garciaDJ21
Homemade Merry Make it the happiest holiday ever with the 2020 edition of Taste of Home’s Christmas cookbook. You’ll find more than 300 recipes and ideas for down-home breakfasts, treats to share, beautiful feasts, cookie platter recipes and more! Order your copy and let the merriment begin. tasteofhomebooks.com/20TXC
Comfort at Your Doorstep Taste of Home’s Special Delivery Box is filled with gadgets, ingredients, recipes and more delivered right to you each season! The winter box also includes our Soups, Stews & More cookbook—so comforting! Sign up now to subscribe today—or gift a subscription to a loved one. shoptasteofhome.com/delivery
Cooking Tool School Getting new kitchen gear
is about as exciting as it gets—but it can be a little
overwhelming. If you’re iffy about your Instant Pot or
frazzled about your air fryer, turn to our online Gear Guide for tips, recipes, how-tos and
more to get the most from your shiny new cooking tools. tasteofhome.com/gearDJ21
12 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
RECIPE INDEX
Volunteers from across the U.S.—and Canada—belong to the big, happy Field Editor family! They share recipes, reviews and tips from their kitchens, neighborhoods and regions.
Roasted Brussels Sprouts with Sriracha Aioli 76
Creamy White Drinking Chocolate 34
Pumpkin Egg Braid 55
Biscoff Drinking Chocolate 34
Mulled Wine Margaritas 43
Snickerdoodle Drinking Chocolate 34
Pumpkin French Toast with Bacon Maple Syrup 78
Smashed Olives 72
Hazelnut Mocha Drinking Chocolate 34
Pumpkin Spice Drinking Chocolate 34
Easy Cheesy Cauliflower Breakfast Casserole 32
Chai Drinking Chocolate 34
Nutty Hawaiian 91
Chocolate-Hazelnut Espresso Cinnamon Rolls 31
Sausage & Pancake Bake 30
Warm Grapefruit with Ginger Sugar 22
The Best Hummus 68
Heavenly Nutmeg Drinking Chocolate 34
Salted Caramel & Banana Drinking Chocolate 34
Jalapeno Sausage Quiche 82
Potato Latke Funnel Cakes 98
Chili-Orange Drinking Chocolate 34
Peppermint Red Velvet Drinking Chocolate 34
Christmas Star Twisted Bread 48
Easy Coconut Shrimp 90
Peppermint Popcorn 92
Hawaiian Egg Rolls 90
Pineapple Salsa 90Hot Shrimp Dip 80Brie Cherry Pastry Cups 56
APPETIZERS & SNACKS
BEVERAGES
BREADS
BREAKFAST
ON THE COVER
Mama’s Coconut Pie 84
Swedish Flop 38
Spiral Ham with Cranberry Glaze 56
Triple-Cheese Broccoli Puff 56
Minty Cookies & Cream Chocolate Fudge 82
Two-Tone Caramel Brownies 77
Cauliflower au Gratin 78
Tropical Sweet Potato Bake 81
Mocha-Walnut Macarons 63
Holiday Pretzel Salad 80
Rolled Butter Almond Cookies 64
Quick & Easy Chicken Poke Bowl 26
Smoked Macaroni & Cheese 79
Peanut Butter Cinnamon Snap Cookies 61
Madras Curried Eggs with Rice 26
Duo Tater Bake 54
Peppermint Cheesecake on a Stick 50
Portuguese Shrimp 28
Maple-Gingerroot Vegetables 55
Cream Cheese Red Velvet Thumbprint Cookies 60
Crispy Christmas Trees 42
Eggnog Tres Leches Cake 44
Caramel Heavenlies 45
Fruitcake Cookies 62
Goody-Goody Gumdrops 43
DESSERTS
MAIN DISHES
SIDES & SALADS
Get away for an afternoon at an island-
inspired get-together
complete with tropical snacks. P.87
2020
GIFT GUIDE
TASTEOFHOME.COM DECEMBER/JANUARY 2021 15
MIXING BOWL
Trends • Tips • Kitchen Ideas
Gift Guide
From cute kitchen decor to gifts that support charitable causes to packaged foods that taste like
home, these present picks wrap up happiness.
Giving Goodness
CUSTOM
HAND MADE
GIFT
SHOP ALL THESE GIFTS AND MORE! HOVER YOUR CAMERA HERE, OR VISIT TASTEOFHOME .COM/GIFTGUIDEDJ21.
GIFT THAT
GIVES BACK
16 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
Cultivate Kindness Tote$38 feedprojects.com
Spread positive vibes and feel good about your purchase—it provides 10 meals to children in need.
Fredericks & Mae Matches$30 shop-generalstore.com
Colorful matches brighten up mantels and make cozy nights in feel even happier.
Grandma’s Kitchen Candle$34 homesick.com
One whiff of this sweet candle whisks you straight to Grandma’s kitchen.
Stoneware Cups$30/4 knightpottery .etsy.com
Choose your glaze color for this stylish set of custom-made tumblers.
Exfoliating Liquid Marseille Soap$33 amazon.com
Cleanse and exfoliate in one luxurious step.
Pop of Peach Tea Towel$18 freckledfuchsia.com
Dry those dishes or line that breadbasket in style.
Matcha Green Tea Powder$18 blkandbold.com
Hot or cold, this smooth, sweet green tea instantly lifts up your day.
Fred Como Tea Llama Silicone Tea Infuser$10 worldmarket.com
Make your morning tea extra happy when you pop this peppy pal in your cup.
Check off your list with
these thoughtful ways
to show you care.
Giving Goodness
MIXING BOWL
FOR THE
KIDS!FOR THE
COOK
MADE BY
TASTE OF HOME
13x9 Baking Dish$57 shop.tasteofhome.com
Our very own baking dish makes for even cooking of casseroles, egg bakes, brownies and more.
Wooden Tasting Spoon$22 earlywooddesigns.com
Dip into that simmering pot of sauce with this elegant wooden spoon.
Global Holiday Dessert Kit$25 uncommongoods.com
Kids can make favorite treats from around the world with this fun kit.
Pinot Noir Pickled Beets$10 crisppickles.com
Amp up a salad, sandwich or snack with these beets infused with a hint of wine.
Cheese Knives and Cutting Board$15 worldmarket.com
Take holiday entertaining to the next level.
Casafina Fattoria Stoneware Mixing Bowl$62 jossandmain.com
This pretty stoneware bowl inspires French farmhouse dreams.
Hot Little Biscuit Buttermilk Biscuits$40 calliesbiscuits.com
Two dozen tender, fluffy, Southern-style biscuits. Just slather on the butter.
HIDDEN OBJECTSpot this snowflake in this issue, and you could win a
Taste of Home cookbook. (In our last issue, the pumpkin
pie slice was on page 79.) Go to our website to enter and to read the complete guidelines. tasteofhome
.com/hiddenobject
• IMPROVES LUNG FUNCTION SO YOU CAN BREATHE BETTER
IN AS LITTLE AS 2 WEEKS
• HELPS PREVENT SEVERE ASTHMA ATTACKS
• CAN REDUCE OR COMPLETELY ELIMINATE ORAL STEROID USE
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Do not use� HE� XNT�@QD�@KKDQFHB� SN�CTOHKTL@A�NQ� SN�@MX�NE� SGD� HMFQDCHDMSR�in DUPIXENT.Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you:ï have a parasitic (helminth) infectionï @QD� RBGDCTKDC� SN� QDBDHUD� @MX� U@BBHM@SHNMR � 8NT� RGNTKC� MNS� QDBDHUD� @� ϒKHUD�U@BBHMD′�HE�XNT�@QD�SQD@SDC�VHSG�#4/(XENT.
ï are pregnant or plan to become pregnant. It is not known whether DUPIXENT VHKK�G@QL�XNTQ�TMANQM�A@AX
ñ 3GDQD� HR� @�OQDFM@MBX�DWONRTQD� QDFHRSQX� ENQ�VNLDM�VGN� S@JD�#4/(XENT CTQHMF�OQDFM@MBX�SN�BNKKDBS�HMENQL@SHNM�@ANTS�SGD�GD@KSG�NE�XNT�@MC�XNTQ�A@AX �8NTQ�GD@KSGB@QD�OQNUHCDQ�B@M�DMQNKK�XNT�NQ�XNT�L@X�DMQNKK�XNTQRDKE �3N�FDS�LNQD�HMENQL@SHNM�@ANTS�SGD�QDFHRSQX�B@KK�❦�②①①�♣❦❦�②③①❧�NQ�FN�SN�GSSOR���LNSGDQSNA@AX NQF�NMFNHMF�RSTCX�CTOHxent/.
ï are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT O@RRDR�HMSN�XNTQ�AQD@RS�LHKJ 3DKK� XNTQ� GD@KSGB@QD� OQNUHCDQ� @ANTS� @KK� SGD�LDCHBHMDR� XNT� S@JD�� HMBKTCHMF�OQDRBQHOSHNM�@MC�NUDQ�SGD�BNTMSDQ�LDCHBHMDR��UHS@LHMR�@MC�GDQA@K�RTOOKDLDMSR $RODBH@KKX� SDKK� XNTQ� GD@KSGB@QD� OQNUHCDQ� HE� XNT� @QD� S@JHMF� NQ@K�� SNOHB@K�� NQ�inhaled corticosteroid medicines or use an asthma medicine. Do not change NQ� RSNO� XNTQ� BNQSHBNRSDQNHC� LDCHBHMD� NQ� NSGDQ� @RSGL@� LDCHBHMD� VHSGNTS�S@KJHMF� SN� XNTQ� GD@KSGB@QD� OQNUHCDQ � 3GHR�L@X� B@TRD� NSGDQ� RXLOSNLR� SG@S�VDQD�BNMSQNKKDC�AX�SGD�BNQSHBNRSDQNHC�LDCHBHMD�NQ�NSGDQ�@RSGL@�LDCHBHMD�SN�come back.DUPIXENT can cause serious side effects, including:ï Allergic reactions (hypersensitivity), including a severe reaction known as
anaphylaxis. Stop using DUPIX$-3�@MC�SDKK�XNTQ�GD@KSGB@QD�OQNUHCDQ�NQ�FDS�DLDQFDMBX�GDKO�QHFGS�@V@X�HE�XNT�FDS�@MX�NE�SGD�ENKKNVHMF�RXLOSNLR��AQD@SGHMF�OQNAKDLR��EDUDQ��FDMDQ@K�HKK�EDDKHMF��RVNKKDM�KXLOG�MNCDR��RVDKKHMF�NE�SGD�E@BD��LNTSG�@MC�SNMFTD��GHUDR��HSBGHMF��E@HMSHMF��CHYYHMDRR��EDDKHMF�KHFGSGD@CDC��KNV�AKNNC�OQDRRTQD���INHMS�O@HM��NQ�RJHM�Q@RG
ï Inflammation of your blood vessels.�1@QDKX��SGHR�B@M�G@OODM�HM�ODNOKD�VHSG�asthma who receive DUPIX$-3 �3GHR�L@X�G@OODM�HM�ODNOKD�VGN�@KRN�S@JD�@�RSDQNHC�LDCHBHMD�AX�LNTSG�SG@S�HR�ADHMF�RSNOODC�NQ�SGD�CNRD�HR�ADHMF�KNVDQDC �(S�HR�MNS�JMNVM�VGDSGDQ�SGHR�HR�B@TRDC�AX�#4/(X$-3 �3DKK�XNTQ�GD@KSGB@QD�OQNUHCDQ�QHFGS�@V@X�HE�XNT�G@UD��Q@RG��RGNQSMDRR�NE�AQD@SG��ODQRHRSDMS�EDUDQ��BGDRS�O@HM��NQ�@�EDDKHMF�NE�OHMR�@MC�MDDCKDR�NQ�MTLAMDRR�NE�XNTQ�@QLR�NQ�KDFR
The most common side effects in patients with asthma include HMIDBSHNM�RHSD�QD@BSHNMR��O@HM�HM�SGD�SGQN@S��NQNOG@QXMFD@K�O@HM���@MC�GHFG�BNTMS�NE�@�BDQS@HM�white blood cell (eosinophilia).3DKK�XNTQ�GD@KSGB@QD�OQNUHCDQ� HE�XNT�G@UD�@MX�RHCD�DEEDBS� SG@S�ANSGDQR�XNT�NQ�SG@S�CNDR�MNS�FN�@V@X �3GDRD�@QD�MNS�@KK�SGD�ONRRHAKD�RHCD�DEEDBSR�NE�#4/(XENT. "@KK�XNTQ�CNBSNQ�ENQ�LDCHB@K�@CUHBD�@ANTS�RHCD�DEEDBSR �8NT�@QD�DMBNTQ@FDC�SN�report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/LDCV@SBG��NQ�B@KK�❦�②❥❥�%# �❦❥②② Use DUPIX$-3�DW@BSKX�@R�OQDRBQHADC �8NTQ�GD@KSGB@QD�OQNUHCDQ�VHKK�SDKK�XNT�GNV�much DUPIX$-3�SN�HMIDBS�@MC�GNV�NESDM�SN�HMIDBS�HS �#4/(X$-3�HR�@M�HMIDBSHNM�FHUDM�TMCDQ�SGD�RJHM��RTABTS@MDNTR�HMIDBSHNM� �(E�XNTQ�GD@KSGB@QD�OQNUHCDQ�CDBHCDR�SG@S�XNT�NQ�@�B@QDFHUDQ�B@M�FHUD�#4/(X$-3�HMIDBSHNMR��XNT�NQ�XNTQ�B@QDFHUDQ�RGNTKC�QDBDHUD�SQ@HMHMF�NM�SGD�QHFGS�V@X�SN�OQDO@QD�@MC�HMIDBS�#4/(XENT. Do not�SQX�SN�HMIDBS�#4/(X$-3�TMSHK�XNT�G@UD�ADDM�RGNVM�SGD�QHFGS�V@X�AX�XNTQ�GD@KSGB@QD�OQNUHCDQ �(M�BGHKCQDM�❦❧�XD@QR�NE�@FD�@MC�NKCDQ��HS�HR�QDBNLLDMCDC�SG@S�#4/(XENT AD�@CLHMHRSDQDC�AX�NQ�TMCDQ�RTODQUHRHNM�NE�@M�@CTKS
Please see Brief Summary of Prescribing Information on the following page.
Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) Rx Only
(DU-pix’-ent)
injection, for subcutaneous use
What is DUPIXENT?
• DUPIXENT is a prescription medicine used:
– with other asthma medicines for the maintenance treatment of
moderate-to-severe eosinophilic or oral steroid dependent asthma in
people aged 12 years and older whose asthma is not controlled with
their current asthma medicines. DUPIXENT helps prevent severe asthma
attacks (exacerbations) and can improve your breathing. DUPIXENT
may also help reduce the amount of oral corticosteroids you need while
preventing severe asthma attacks and improving your breathing.
• DUPIXENT is not used to treat sudden breathing problems
• It is not known if DUPIXENT is safe and effective in children with asthma
under 12 years of age.
Who should not use DUPIXENT?
Do not use DUPIXENT if you are allergic to dupilumab or to any of the
ingredients in DUPIXENT. See the end of this summary of information for a
complete list of ingredients in DUPIXENT.
What should I tell my healthcare provider before using DUPIXENT?
Before using DUPIXENT, tell your healthcare provider about all your
medical conditions, including if you:
• have a parasitic (helminth) infection
• are scheduled to receive any vaccinations. You should not receive a “live
vaccine” if you are treated with DUPIXENT.
• are pregnant or plan to become pregnant. It is not known whether DUPIXENT
will harm your unborn baby.
Pregnancy Registry
There is a pregnancy exposure registry for women who take DUPIXENT
during pregnancy to collect information about the health of you and your
baby. Your healthcare provider can enroll you or you may enroll yourself.
To get more information about the registry call 1-877-311-8972 or go to
https://mothertobaby.org/ongoing-study/dupixent/.
• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT
passes into your breast milk.
Tell your healthcare provider about all of the medicines you take including
prescription and over-the-counter medicines, vitamins, and herbal
supplements.
Especially tell your healthcare provider if you:
• are taking oral, topical, or inhaled corticosteroid medicines
• or use an asthma medicine
Do not change or stop your corticosteroid medicine or other asthma medicine
without talking to your healthcare provider. This may cause other symptoms
that were controlled by the corticosteroid medicine or other asthma medicine
to come back.
How should I use DUPIXENT?
• See the detailed “Instructions for Use” that comes with DUPIXENT
for information on how to prepare and inject DUPIXENT and how
to properly store and throw away (dispose of) used DUPIXENT pre-
fi lled syringes.
• Use DUPIXENT exactly as prescribed by your healthcare provider.
• Your healthcare provider will tell you how much DUPIXENT to inject and
how often to inject it.
• DUPIXENT is given as an injection under the skin (subcutaneous injection).
• If your healthcare provider decides that you or a caregiver can give the
injections of DUPIXENT, you or your caregiver should receive training
on the right way to prepare and inject DUPIXENT. Do not try to inject
DUPIXENT until you have been shown the right way by your healthcare
provider. In children 12 years of age and older, it is recommended that
DUPIXENT be administered by or under supervision of an adult.
How should I use DUPIXENT? (continued)
• If you miss a dose of DUPIXENT, give the injection within 7 days from the
missed dose, then continue with the original schedule. If the missed dose
is not given within 7 days, wait until the next scheduled dose to give your
DUPIXENT injection.
• If you inject more DUPIXENT than prescribed, call your healthcare provider
right away.
• Your healthcare provider may prescribe other medicines to use with
DUPIXENT. Use the other prescribed medicines exactly as your healthcare
provider tells you to.
What are the possible side effects of DUPIXENT?
DUPIXENT can cause serious side effects, including:
• Allergic reactions (hypersensitivity), including a severe reaction
known as anaphylaxis. Stop using DUPIXENT and tell your healthcare
provider or get emergency help right away if you get any of the following
symptoms: breathing problems, fever, general ill feeling, swollen lymph
nodes, swelling of the face, mouth and tongue, hives, itching, fainting,
dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash.
• Infl ammation in your blood vessels: Rarely, this can happen in people
with asthma who receive DUPIXENT. This may happen in people who also
take a steroid medicine by mouth that is being stopped or the dose is
being lowered. It is not known whether this is caused by DUPIXENT. Tell
your healthcare provider right away if you have: rash, shortness of breath,
persistent fever, chest pain, or a feeling of pins and needles or numbness
of your arms or legs.
The most common side effects of DUPIXENT in patients with asthma
include: injection site reactions, pain in the throat (oropharyngeal pain), and
high count of a certain white blood cell (eosinophilia).
Tell your healthcare provider if you have any side effect that bothers you or
that does not go away. These are not all of the possible side effects of DUPIXENT.
Call your doctor for medical advice about side effects. You may report side
effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.
General information about the safe and effective use of DUPIXENT.
Medicines are sometimes prescribed for purposes other than those listed in
a Patient Information leafl et. Do not use DUPIXENT for a condition for which it
was not prescribed. Do not give DUPIXENT to other people, even if they have
the same symptoms that you have. It may harm them.
This is a brief summary of the most important information about DUPIXENT.
If you would like more information, talk with your healthcare provider. You
can ask your pharmacist or healthcare provider for more information about
DUPIXENT that is written for healthcare professionals.
For more information about DUPIXENT, go to www.DUPIXENT.com or call
1-844-DUPIXENT (1-844-387-4936)
What are the ingredients in DUPIXENT?
Active ingredient: dupilumab
Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80,
sodium acetate, sucrose, and water for injection
Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591
U.S. License # 1760; Marketed by sanofi -aventis U.S. LLC,(Bridgewater,
NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591)
/ DUPIXENT is a registered trademark of Sanofi Biotechnology / ©2020
Regeneron Pharmaceuticals, Inc. /sanofi -aventis U.S. LLC. All rights reserved.
Issue Date: August 2020
DUP.20.07.0420
TASTEOFHOME.COM DECEMBER/JANUARY 2021 21
MIXING BOWL2020
GIFT GUIDE
NEXT-LEVEL TREATS
Pet Love
THE GOOD BOYS AND FLUFFY FRIENDS ON YOUR LIST WON’T BE ABLE TO KEEP THEIR PAWS OFF THESE ADORABLE FOOD-THEMED PRESENTS.
Pooch Creamery Peanut Butter Flavor Ice Cream Mix Dog Treat $7 chewy.com
Made with five ingredients (including real peanuts!), this frosty treat will have your pups licking their chops like never before.
Navo Noodles Hamster Hideout $25 LoveDrizzlesStudio.etsy.com
No noodles in this cup! Just oodles of cuteness. Your hamster or gerbil will love hunkering down in their new home.
Painted Peonies Midnight Dog Squeaky Toy $16 thefoggydog.com
This sophisticated floral bone-shaped plaything is fit for the bougiest of bowwows.
Box of Doughnuts $26 fabdog.com
These colorful doughnut look-alikes are so sweet. And the fact that there are two squeakers in each is the icing on top.
Small Personalized Dipped Ceramic Dog Bowl$39 markandgraham.com
Spell out who’s a good boy with these classy dishes. They’re also available in a large size for bigger doggos.
Top Fin Taco Truck Aquarium Ornament $15 petsmart.com
Your scaly companions shouldn’t miss out either! Order’s up at this adorable decoration for fish tanks.
Way cuter
than plants
and coral!
Simply add
water and
freeze for Fido!
Perfect for
cats, too!
22 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
MIXING BOWL
GR
AP
EFR
UIT
: STEFA
N CRISTIAN CIOATA/GETTY IM
AGES
This blushing citrus superstar packs in vitamins A and C—plus powerful lycopene—making this nutrient-dense grapefruit an antioxidant superhero.
But ruby red grapefruit’s health-boosting benefits go way beyond that. Here’s how the pretty, puckery fruit can make you glow from head to toe.
Inside Out
RUBY RED GRAPEFRUIT
With its vibrant color and tangy-sweet flavor, ruby red grapefruit brightens up your winter diet—and your overall health.
WARM GRAPEFRUIT WITH GINGER SUGAR
Preheat broiler. Cut 1 grapefruit crosswise in half. With a small knife, cut around the membrane in the center of each half and discard. Cut around each section to loosen fruit. Place on a baking sheet, cut side up. Mix 1 Tbsp. chopped crystallized ginger and 2 tsp. sugar; sprinkle over grapefruit. Broil 4 in. from heat until sugar is melted, about 4 minutes.
Makes 2 servings. b
Hydrates the bodyWith its high water content (nearly 4 ounces per half-
grapefruit), ruby red rocks as a thirst quencher. Juice it for a fresh drink or to add zing
to seafood recipes.
Controls appetiteAs a fiber-rich food with high
water content, grapefruit keeps you satiated. Half a grapefruit
contains 52 calories and 2 grams of fiber. Nosh on fresh segments
or toss them in a salad.
Brightens skinGrapefruit’s antioxidants help protect against cell damage, increase collagen production
and improve skin tone.
Fights illnessBursting with potassium, folate,
thiamine and magnesium and a hefty dose of vitamins
A and C—28% and 64% of daily value per half-fruit,
respectively—grapefruit’s nutrients can boost immunity. And its bright red flesh packs
in lycopene, a potential protector against viruses, cancer, diabetes
and heart disease.
Maintains eye healthThe antioxidant-rich fruit is high
in a flavonoid called naringin, which could play a critical role
in eye health by helping to prevent cataracts, age-related
macular degeneration and other eye disorders.
FAMILY KITCHEN
Quick Fix
Fresh-Start Suppers
A new year brings new opportunities to shake up your dinner routine. These light, bright recipes come
together in a flash and make weeknights way more exciting.
This tasty bowl packs in
protein and is a rich source of healthy
unsaturated fats.
Meal Plans • Quick Dishes • Smart Cooking
TASTEOFHOME.COM DECEMBER/JANUARY 2021 25
Madras Curried Eggs with Rice
Quick & Easy Chicken Poke BowlThis poke bowl is a great
alternative when sushi-grade fish isn’t
in the budget. I love it because it’s
quick, easy and inexpensive. While
it’s not a traditional poke recipe, the
chicken still rocks in this bowl—and
makes it a winner for the whole family.
—Emily Cresta, Oxford, OH
Prep: 25 min. + chilling • Cook: 5 min.
Makes: 4 servings
1 cup uncooked sushi (short grain) rice
PICKLED ONIONS
1/2 cup cider vinegar
1 Tbsp. sugar
1 small red onion, thinly sliced
SPICY MAYONNAISE
1/3 cup mayonnaise
4 tsp. Sriracha chili sauce
POKE BOWL
2 cups shredded
rotisserie chicken
2 Tbsp. reduced-sodium
soy sauce
2 tsp. toasted sesame oil
1 tsp. honey
1 medium ripe avocado,
peeled and sliced
1/2 small cucumber, thinly sliced
1 cup alfalfa or bean sprouts
Optional: Sliced green onions
and sesame seeds
1. Cook rice according to package
directions. Meanwhile, in a resealable
jar, whisk vinegar and sugar until
dissolved; add red onion. Seal and
refrigerate for 30 minutes or up
to 2 weeks.
2. In a small bowl, stir together the
mayonnaise and Sriracha chili sauce.
Refrigerate, covered, until serving.
3. In a large skillet or wok, toss the
chicken, soy sauce, sesame oil and
honey. Cook and stir over medium-
low heat until chicken is heated
through, 5-7 minutes.
4. To serve, divide the rice among
4 serving bowls. Top with chicken
mixture, sliced avocado, cucumber,
sprouts, pickled onions, spicy
mayonnaise and, if desired, green
onions and sesame seeds.
1 BOWL 539 cal., 26g fat (5g sat. fat),
64mg chol., 606mg sod., 49g carb. (4g sugars, 4g fiber), 25g pro.
Madras Curried Eggs with Rice
Whoever said that
gourmet foods take
ages to prepare did
not know about this
Indian-style dish,
which my mother-in-law shared with
me. Its meatless simplicity and all the
accompaniments make it delicious.
Judy Batson, Tampa, FL
Prep: 20 min. + standing
Cook: 15 min.
Makes: 4 servings
8 large eggs
1/4 cup butter
1 small onion, chopped
2 tsp. curry powder
2 tsp. tomato paste
1 garlic clove, minced
1 cup water
1 can (141/2 oz.) petite diced
tomatoes, optional
1 tsp. lemon juice
2 pkg. (8.8 oz. each) ready-
to-serve long grain rice
Optional: Chopped salted
peanuts, raisins, grated
orange zest, chutney and
shredded coconut
1. Place eggs in a single layer in a large
saucepan; add enough cold water to
cover by 1 in. Cover and quickly bring
to a boil. Remove from heat. Let stand
15 minutes for large eggs (18 minutes
for extra-large eggs; 12 minutes for
medium eggs). Rinse eggs in cold
water until cool enough to handle;
peel and cut in half lengthwise.
2. Meanwhile, melt butter in a skillet
over medium-high heat. Add onion;
cook and stir until tender, 4-5 minutes.
Add curry powder, tomato paste and
garlic; cook 30 seconds. Stir in water
and, if desired, tomatoes. Bring to a
boil; reduce heat and simmer until
sauce slightly thickens, 8-10 minutes.
Stir in lemon juice. Gently stir in eggs;
cook until heated through. Serve with
rice and desired toppings.
1 SERVING 464 cal., 24g fat (10g sat.
fat), 403mg chol., 236mg sod., 43g
carb. (1g sugars, 2g fiber), 17g pro.
This dish powers
up your day with
B vitamins such as
riboflavin, folate,
B12 and B6.
HEART
HEALTHY
Continued on page 28 •26 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
FAMILY KITCHEN
NI-52205
Get this recipe at hiddenvalley.com/mississippiroast and scan for even more ways
to shake up weeknight dinners.
Data rates may apply
Portuguese ShrimpI received this recipe over 40 years
ago from a co-worker who was
raised in Portugal. The sauce goes
great on fish fillets, too!
Kristine Chayes, Smithtown, NY
Takes: 30 min. • Makes: 6 servings
2 Tbsp. olive oil
1 medium onion, sliced
1/2 cup chopped green pepper
1 cup tomato sauce
1/2 cup orange juice
1/4 cup diced pimientos, drained
1/2 tsp. grated orange zest
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. uncooked shrimp (16-20
per lb.), peeled and deveined
4 cups hot cooked rice
Minced fresh parsley, optional
In a skillet, heat oil over medium-
high heat. Add onion and green
pepper; cook until onion starts
to turn brown, about 10 minutes.
Stir in tomato sauce, orange juice,
pimientos, zest, salt and pepper.
Bring mixture to a boil, reduce heat
and simmer 5 minutes. Add shrimp;
simmer, covered, until shrimp turn
pink, 4-5 minutes. Serve with rice.
Sprinkle with parsley if desired.
1 SERVING 336 cml., 7g fmt (1g smt. fmt),
184mg chol., 566mg sod., 38g cmrb. (4g sugmrs, 2g fiber), 29g pro.
DIABETIC EXCHANGES 4 lemn memt,
21/2 stmrch, 1 fmt. b
This shrimp
really satisfies—
it’s a lean source
of high-quality
protein.
“When my
co-worker brought
this shrimp to an
office potluck,
everyone asked
for the recipe!”-Kristine Chayes
;
HEART
HEALTHY
28 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
BRIEF SUMMARY OF MEDICATION GUIDEProlia® (PRÓ-lee-a) (denosumab) Injection, for subcutaneous useRead the Medication Guide that comes with Prolia before you start taking it and each time you get a refill. There may be new information. The Medication Guide does not take the place of talking with your doctor about your medical condition or treatment. Talk to your doctor if you have any questions about Prolia.
What is the most important information I should know about Prolia?If you receive Prolia, you should not receive XGEVA®. Prolia contains the same medicine as Xgeva (denosumab).
Prolia can cause serious side effects including:• Serious allergic reactions. Serious allergic reactions have happened in people
who take Prolia. Call your doctor or go to your nearest emergency room right away if you have any symptoms of a serious allergic reaction. Symptoms of a serious allergic reaction may include:
low blood pressure (hypotension) rashtrouble breathing itchingthroat tightness hivesswelling of your face, lips, or tongue
• Low calcium levels in your blood (hypocalcemia). Prolia may lower the calcium levels in your blood. If you have low blood calcium before you start receiving Prolia, it may get worse during treatment. Your low blood calcium must be treated before you receive Prolia. Most people with low blood calcium levels do not have symptoms, but some people may have symptoms. Call your doctor right away if you have symptoms of low blood calcium such as:
spasms, twitches, or cramps in your musclesnumbness or tingling in your fingers, toes, or around your mouth
Your doctor may prescribe calcium and vitamin D to help prevent low calcium levels in your blood while you take Prolia. Take calcium and vitamin D as your doctor tells you to.
• Severe jaw bone problems (osteonecrosis). Severe jaw bone problems may happen when you take Prolia. Your doctor should examine your mouth before you start Prolia. Your doctor may tell you to see your dentist before you start Prolia. It is important for you to practice good mouth care during treatment with Prolia. Ask your doctor or dentist about good mouth care if you have any questions.
• Unusual thigh bone fractures. Some people have developed unusual fractures in their thigh bone. Symptoms of a fracture include new or unusual pain in your hip, groin, or thigh.
• Increased risk of broken bones, including broken bones in the spine, after stopping, skipping or delaying Prolia. Talk with your doctor before starting Prolia treatment. After your treatment with Prolia is stopped, or if you skip or delay taking a dose, your risk for breaking bones, including bones in your spine, is increased. Your risk for having more than 1 broken bone in your spine is increased if you have already had a broken bone in your spine. Do not stop, skip or delay taking Prolia without first talking with your doctor. If your Prolia treatment is stopped, talk to your doctor about other medicine that you can take.
• Serious infections. Serious infections in your skin, lower stomach area (abdomen), bladder, or ear may happen if you take Prolia. Inflammation of the inner lining of the heart (endocarditis) due to an infection also may happen more often in people who take Prolia. You may need to go to the hospital for treatment if you develop an infection. Prolia is a medicine that may affect the ability of your body to fight infections. People who have a weakened immune system or take medicines that affect the immune system may have an increased risk for developing serious infections. Call your doctor right away if you have any of the following symptoms of infection:
fever or chillsskin that looks red or swollen and is hot or tender to touchfever, shortness of breath, cough that will not go awaysevere abdominal painfrequent or urgent need to urinate or burning feeling when you urinate
• Skin problems. Skin problems such as inflammation of your skin (dermatitis), rash, and eczema may happen if you take Prolia. Call your doctor if you have any of the following symptoms of skin problems that do not go away or get worse:
redness your skin is dry or feels like leatheritching blisters that ooze or become crustysmall bumps or patches (rash) skin peeling
• Bone, joint, or muscle pain. Some people who take Prolia develop severe bone, joint, or muscle pain.
Call your doctor right away if you have any of these side effects.What is Prolia?Prolia is a prescription medicine used to:• Treat osteoporosis (thinning and weakening of bone) in women after menopause
(“change of life”) who:
are at high risk for fracture (broken bone)cannot use another osteoporosis medicine or other osteoporosis medicines did not work well
It is not known if Prolia is safe and effective in children.
Do not take Prolia if you:• have been told by your doctor that your blood calcium level is too low.
• are pregnant or plan to become pregnant.
• are allergic to denosumab or any of the ingredients in Prolia. See the end of this Medication Guide for a complete list of ingredients in Prolia.
Before taking Prolia, tell your doctor about all of your medical conditions, including if you:• are taking a medicine called Xgeva (denosumab). Xgeva contains the same medicine
as Prolia.
• have low blood calcium.
• cannot take daily calcium and vitamin D.
• had parathyroid or thyroid surgery (glands located in your neck).
• have been told you have trouble absorbing minerals in your stomach or intestines (malabsorption syndrome).
• have kidney problems or are on kidney dialysis.
• are taking medicine that can lower your blood calcium levels.
• plan to have dental surgery or teeth removed.
• are pregnant or plan to become pregnant. Prolia may harm your unborn baby.
Females who are able to become pregnant:Your healthcare provider should do a pregnancy test before you start treatment with Prolia.You should use an effective method of birth control (contraception) during treatment with Prolia and for at least 5 months after your last dose of Prolia.Tell your doctor right away if you become pregnant while taking Prolia.
• are breastfeeding or plan to breastfeed. It is not known if Prolia passes into your breast milk. You and your doctor should decide if you will take Prolia or breastfeed. You should not do both.
Tell your doctor about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements.Know the medicines you take. Keep a list of medicines with you to show to your doctor or pharmacist when you get a new medicine.
How will I receive Prolia?• Prolia is an injection that will be given to you by a healthcare professional. Prolia is
injected under your skin (subcutaneous).
• You will receive Prolia 1 time every 6 months.
• You should take calcium and vitamin D as your doctor tells you to while you receive Prolia.
• If you miss a dose of Prolia, you should receive your injection as soon as you can.
• Take good care of your teeth and gums while you receive Prolia. Brush and floss your teeth regularly.
• Tell your dentist that you are receiving Prolia before you have dental work.
What are the possible side effects of Prolia?Prolia may cause serious side effects.• See “What is the most important information I should know about Prolia?”• It is not known if the use of Prolia over a long period of time may cause slow healing
of broken bones.
The most common side effects of Prolia in women who are being treated for osteoporosis after menopause are:
• back pain • muscle pain
• pain in your arms and legs • bladder infection
• high cholesterol
Tell your doctor if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of Prolia.Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.
How should I store Prolia if I need to pick it up from a pharmacy?• Keep Prolia in a refrigerator at 36°F to 46°F (2°C to 8°C) in the original carton.
• Do not freeze Prolia.
• When you remove Prolia from the refrigerator, Prolia must be kept at room temperature [up to 77°F (25°C)] in the original carton and must be used within 14 days.
• Do not keep Prolia at temperatures above 77°F (25°C). Warm temperatures will affect how Prolia works.
• Do not shake Prolia.
• Keep Prolia in the original carton to protect from light.
Keep Prolia and all medicines out of the reach of children. General Information about the safe and effective use of Prolia.Medicines are sometimes prescribed for purposes other than those listed in a Medication Guide. Do not use Prolia for a condition for which it was not prescribed. Do not give Prolia to other people, even if they have the same symptoms that you have. It may harm them. You can ask your doctor or pharmacist for information about Prolia that is written for health professionals.
What are the ingredients in Prolia? Active ingredient: denosumab
Inactive ingredients: sorbitol, acetate, polysorbate 20, Water for Injection (USP), and sodium hydroxide
For more information, go to www.Prolia.com or call Amgen at 1-800-772-6436.
© 2019 Amgen Inc. All rights reserved. USA-162-81822
FAMILY KITCHEN
Meal Planner
Make-Ahead MerryWhen cozy breakfasts are prepped early and baked the
next morning, it’s like an extra gift for the whole family.
Sausage & Pancake BakeTrial and error made this recipe one
that my family asks for time and time
again. It’s so easy and very good.
—Ethel Sanders, Oklahoma City, OK
Prep: 15 min. • Bake: 30 min.
Makes: 8 servings
1 lb. bulk pork sausage
2 cups biscuit/baking mix
11/3 cups 2% milk
2 large eggs
1/4 cup canola oil
2 medium apples, peeled
and thinly sliced
2 Tbsp. cinnamon sugar
Maple syrup
1. Preheat oven to 350°. In a large
skillet over medium heat, cook and
crumble sausage until no longer
pink, 5-7 minutes; drain. Mix
biscuit mix, milk, eggs and oil
until blended; stir in sausage.
Transfer biscuit mixture to a
greased 13x9-in. baking dish.
Top with the apples; sprinkle with
cinnamon sugar. Bake until set,
30-45 minutes. Serve with syrup.
1 PIECE 379 cal., 24g fat (6g sat. fat),
80mg chol., 692mg sod., 30g carb. (9g sugars, 1g fiber), 11g pro.
Cover and refrigerate the bake several hours
or overnight. To use, preheat oven to 350°.
Remove casserole from refrigerator; uncover
and let stand while oven heats. Bake as directed,
increasing time as necessary until a knife inserted in the center
comes out clean.
Prep It Early
30 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
FAMILY KITCHEN
Chocolate-Hazelnut Espresso Cinnamon RollsThese nutty jumbo cinnamon rolls
taste like mocha and are a big hit
at brunch. They remind me of my
favorite coffee shop bakery.
—Pam Ivbuls, Elkhorn, NE
Prep: 45 min. + chilling
Bake: 25 min. • Makes: 8 servings
2 pkg. (1/4 oz. each)
active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup half-and-half cream (110° to 115°)
1/2 cup 2% milk (110° to 115°)
2 Tbsp. sugar
2 Tbsp. butter, softened
2 Tbsp. Nutella
1 Tbsp. hazelnut flavoring syrup
1 tsp. salt
1 tsp. instant espresso powder
33/4 to 41/4 cups bread flour
FILLING
1 cup Nutella
1/4 cup butter, melted
1 Tbsp. all-purpose flour
1 Tbsp. ground cinnamon
1 tsp. hazelnut flavoring syrup
1/2 tsp. instant espresso powder
GLAZE
1/2 cup confectioners’ sugar
2 tsp. butter, softened
2 tsp. buttermilk
2 tsp. hazelnut flavoring syrup
Chopped hazelnuts, optional
1. Dissolve yeast in warm water. Add
cream, milk, sugar, butter, Nutella,
hazelnut syrup, salt, espresso powder
and 2 cups flour; beat on medium
speed until smooth. Stir in enough
remaining flour to form a soft dough.
2. Turn dough onto a floured surface;
knead until smooth and elastic,
6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover
and let rise in a warm place until
doubled, about 45 minutes.
3. Punch dough down. Turn onto
a lightly floured surface. Roll into a
20x16-in. rectangle. Combine filling
ingredients until smooth. Spread
over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with
a short side; pinch seam to seal. Cut
into 8 slices. Place in a parchment-
lined or greased 13x9-in. baking pan.
Cover and refrigerate overnight.
4. Preheat oven to 350°. Remove rolls
from refrigerator; let rise in a warm
place until almost doubled, about
45 minutes. Bake until golden brown,
25-30 minutes. Meanwhile, combine
the confectioners’ sugar, butter,
buttermilk and hazelnut syrup until
smooth. Drizzle over warm rolls.
Sprinkle with hazelnuts if desired.
1 ROLL 616 cal., 25g fat (9g sat. fat),
35mg chol., 407mg sod., 89g carb. (37g sugars, 4g fiber), 12g pro.
Do it ahead of time! Make the rolls and filling
the night before and assemble. Cover and
place in the refrigerator overnight. The next morning, bake the cinnamon rolls as
directed, drizzle with glaze while warm,
and top with chopped nuts if desired.
Prep It Early
Taste of Home 13 x 9 inch Non-Stick Metal Baking Pan $19 amazon.com
FAMILY KITCHEN
Easy Cheesy Cauliflower Breakfast CasseroleI love finding new ways to add
veggies to my meals. This twist on
a breakfast favorite swaps in riced
cauliflower for the usual hash
browns to make it not only keto-
friendly but also a crowd-pleasing
addition to the brunch rotation.
—Robyn Warren, Lakeway, AR
Prep: 30 min.
Bake: 40 min. + standing
Makes: 12 servings
1 lb. bacon strips, chopped
1 cup chopped sweet onion
1/2 large sweet red pepper,
chopped
1/2 large green pepper, chopped
9 large eggs, lightly beaten
11/2 cups whole-milk
ricotta cheese
4 cups frozen riced
cauliflower, thawed
2 cups shredded
cheddar cheese
1 cup shredded Swiss cheese
1/2 tsp. pepper
1/4 tsp. salt
1. Preheat oven to 350°. In a large
skillet, cook bacon over medium
heat until crisp, stirring occasionally.
Remove with a slotted spoon; drain
on paper towels. Discard drippings,
reserving 1 Tbsp. in pan.
2. Add onion and chopped peppers
to drippings; cook and stir over
medium-high heat until tender,
6-8 minutes. In a large bowl, whisk
eggs and ricotta. Stir in the riced
cauliflower, shredded cheeses,
bacon, onion mixture, pepper and
salt. Pour into a greased 13x9-in.
baking dish. Bake, uncovered, until
a knife inserted near the center
comes out clean, 40-45 minutes.
Let stand 10 minutes before serving.
1 PIECE 307 cal., 22g fat (11g sat. fat),
194mg chol., 534mg sod., 7g carb. (4g sugars, 2g fiber), 21g pro. b
Freeze for up to 6 months ahead! Cool baked
casserole completely; cover and freeze.
To use, partially thaw in refrigerator overnight.
Remove from fridge 30 minutes before
baking. Preheat oven to 350°. Bake as directed,
increasing time as needed to heat through.
Prep It Early
32 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
M A D E W I T H M I L K F R O M G R A S S - F E D C OW S
T H A T G R A Z E O N T H E L U S H P A S T U R E S O F I R E L A N D .
J U S T A S M UCH
I S S A I D ON T H E P L AT E S
A S OV E R T H EM .
34 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
Tasty 10
Warm up with a steamy mug of sippable cocoa dolled up with a sweet selection of stir-ins.
HAUTE CHOCOLATE
BISCOFF
Whisk in 1/3 cup Biscoff creamy cookie spread until smooth. Pour into mugs; top with sweetened whipped cream and a Biscoff cookie if desired.
CHAI
Steep 3 chai tea bags in simmering half-and-half for 5 minutes. Remove tea bags; whisk in chocolates and 1 tsp. vanilla extract until smooth. Pour into mugs; top with sweetened whipped cream and cinnamon if desired.
CHILI-ORANGE
Whisk in 2 tsp. grated orange zest, 4 tsp. chili powder and 1/8 tsp.
cayenne pepper until smooth. Pour into mugs; top with sweetened whipped cream, cayenne pepper and an orange peel twist if desired.
CREAMY WHITE
Instead of the dark and milk chocolates, whisk in 12 cups white baking chips and 1 tsp. vanilla extract until smooth. If desired, dip rim of mugs in additional melted white baking chips and then in sprinkles. Fill mugs.
HAZELNUT MOCHA
Whisk in 2 cup Nutella, 4 cup hazelnut liqueur and 3 Tbsp. espresso powder until smooth.
If desired, dip rim of the mugs in additional Nutella, then in chopped hazelnuts. Fill mugs.
HEAVENLY NUTMEG
Whisk in 1 tsp. vanilla extract and 4 tsp. ground nutmeg until smooth. Pour into mugs; top with sweetened whipped cream or mini marshmallows if desired.
PEPPERMINT
RED VELVET
Instead of dark chocolate, whisk in 7 oz. chopped white baking chocolate, 4 tsp. peppermint extract and 4 tsp. red food coloring until smooth. Pour into mugs; top with sweetened whipped cream or mini marshmallows and a candy cane if desired.
PUMPKIN SPICE
Whisk in 4 cup canned pumpkin and 2 tsp. pumpkin pie spice until smooth. Pour into mugs; top with sweetened whipped cream if desired.
SALTED CARAMEL
& BANANA
Whisk in 2 pureed bananas and 1/3 cup salted caramel topping until smooth. Pour into mugs; top with sweetened whipped cream if desired.
SNICKERDOODLE
Whisk in 1 tsp. vanilla extract, 1 tsp. cinnamon, 4 tsp. ground ginger, 2 tsp. cardamom, 4 tsp. nutmeg and 4 tsp. allspice until smooth. Pour into mugs; top with sweetened whipped cream if desired. b
In a saucepan, heat 4 cups half-and-half cream over medium heat until bubbles form around the sides of pan (do not boil). Remove from heat. Whisk in 2 bars (3½ oz. each) chopped 70% cacao dark chocolate, 2 oz. chopped milk chocolate and a dash of salt. Stir in other ingredients and return to heat; cook and stir until heated through.
ST
AR
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ER
EBISCOFF
CREAMY WHITE
PEPPERMINT RED VELVET
CHILI-ORANGE
HAZELNUT MOCHA
BRIEF SUMMARY OF PATIENT PACKAGE INSERTNeulasta® (pegfilgrastim)
This brief summary of the Patient Information for the on-body injector for Neulasta® provides information and instructions for people who will be receiving Neulasta® or their caregivers. This brief summary does not tell you everything about Neulasta®. This information does not take the place of talking with your healthcare provider about your medical condition or your treatment.
What is the most important information I need to know about receiving Neulasta® with the on-body injector for Neulasta®?
• See the Instructions for Use for the on-body injector for Neulasta® for detailed information about the on-body injector for Neulasta® and important information about your dose delivery that has been written by your healthcare provider.
• Know the time that delivery of your dose of Neulasta® is expected to start. • Avoid traveling, driving, or operating heavy machinery during hour 26 through
hour 29 after the on-body injector for Neulasta® is applied. Avoid activities and places that may interfere with monitoring during the 45-minute period that Neulasta® is expected to be delivered by the on-body injector for Neulasta®, and for 1 hour after delivery.
• A caregiver should be with you the irst time that you receive Neulasta® with the on-body injector for Neulasta®.
• If placed on the back of the arm, a caregiver must be available to monitor the status of the on-body injector.
• If you have an allergic reaction during the delivery of Neulasta®, remove the on-body injector for Neulasta® by grabbing the edge of the adhesive pad and peeling off the on-body injector for Neulasta®. Get emergency medical help right away.
• You should only receive a dose of Neulasta® on the day your healthcare provider tells you.
• You should not receive your dose of Neulasta® any sooner than 24 hours after you finish receiving your chemotherapy. The on-body injector for Neulasta® is programmed to deliver your dose about 27 hours after your healthcare provider places the on-body injector for Neulasta® on your skin.
• Do not expose the on-body injector for Neulasta® to the following because the on-body injector for Neulasta® may be damaged and you could be injured: diagnostic imaging (e.g., CT Scan), MRI, Ultrasound, X-ray, radiation treatment, or oxygen rich environments, such as hyperbaric chambers.
• Avoid airport X-ray scans. Request a manual pat down instead. Use care during a manual pat down to help prevent the on-body injector for Neulasta® from being accidentally removed.
• Keep the on-body injector for Neulasta® at least 4 inches away from electrical equipment such as cell phones, cordless telephones, microwaves, and other common appliances. If the on-body injector for Neulasta® is too close to electrical equipment, it may not work correctly and can lead to a missed or incomplete dose of Neulasta®.
• The on-body injector is for adult patients only.• If your on-body injector is not working properly, you may miss your dose or you may
not receive your full dose of Neulasta®. If you miss your dose or do not receive your full dose of Neulasta®, you may have an increased risk of developing fever or infection.
• Call your healthcare provider right away, as you may need a replacement dose, if any of the following occur:
• On-body injector for Neulasta® comes off before or during a dose delivery. Do not re-apply it.
• On-body injector for Neulasta® is leaking. • Adhesive on your on-body injector for Neulasta® becomes noticeably wet
(saturated) with luid, or there is dripping. This may mean that Neulasta® is leaking out of your on-body injector for Neulasta®. If this happens you may only receive some of your dose of Neulasta®, or you may not receive a dose at all.
• On-body injector for Neulasta® status light is lashing red.
What is Neulasta®?
Neulasta® is a prescription medicine used to help reduce the chance of infection due to a low white blood cell count, in people with certain types of cancer (non-myeloid), who receive anti-cancer medicines (chemotherapy) that can cause fever and low blood cell count.
Do not take Neulasta® if you have had a serious allergic reaction to pegilgrastim or to ilgrastim.
Before you receive Neulasta®, tell your healthcare provider about all of your medical conditions, including if you:
• have a sickle trait or sickle cell disorder• have had severe skin reactions to acrylic adhesives
• are allergic to latex. The needle cap on the preilled syringe contains dry natural rubber (derived from latex).
• have kidney problems• have any other medical problems• are pregnant or plan to become pregnant. It is not known if Neulasta® may
harm your unborn baby.• are breastfeeding or plan to breastfeed. It is not known if Neulasta® passes into
your breast milk.
Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements.
How will I receive Neulasta®?
See the Instructions for Use for detailed information about how you will receive a dose of Neulasta® with the on-body injector for Neulasta®, and how to remove and dispose of the on-body injector for Neulasta®.
What are the possible serious side effects of Neulasta®?
Neulasta® may cause serious side effects, including:
• Spleen rupture. Your spleen may become enlarged or may rupture during treatment with Neulasta®. A ruptured spleen can cause death. Call your healthcare provider right away if you have pain in your left upper stomach area or left shoulder.
• A serious lung problem called Acute Respiratory Distress Syndrome (ARDS). Call your healthcare provider or get emergency medical help right away if you have: fever, shortness of breath with or without a fever, trouble breathing, or a fast rate of breathing.
• Serious allergic reactions. Neulasta® can cause serious allergic reactions. These reactions can cause a rash over your whole body, shortness of breath, wheezing, dizziness, swelling around your mouth or eyes, fast heart rate and sweating.
If you have an allergic reaction during the delivery of Neulasta®, remove the on-body injector for Neulasta® by grabbing the edge of the adhesive pad and peeling off the on-body injector for Neulasta®. Get emergency medical help right away.
• Sickle cell crises. You may have a serious sickle cell crisis, which could lead to death, if you have a sickle cell disorder and receive Neulasta®.
• Kidney injury (glomerulonephritis). Neulasta® can cause kidney injury. Call your healthcare provider right away if you develop any of the following symptoms: swelling of your face or ankles, blood in your urine or dark colored urine, or you urinate less than usual.
• Increased white blood cell count (leukocytosis). Your healthcare provider will check your blood during treatment with Neulasta®.
• Capillary Leak Syndrome. Neulasta® can cause luid to leak from blood vessels into your body’s tissues. This condition is called “Capillary Leak Syndrome” (CLS). CLS can quickly cause you to have symptoms that may become life-threatening. Get emergency medical help right away if you develop any of the following symptoms:
• swelling or pufiness and are urinating less often than usual • trouble breathing • swelling of your stomach-area (abdomen) and feeling of fullness • dizziness or feeling faint • a general feeling of tiredness
• Inflammation of the aorta (aortitis). Inlammation of the aorta (the large blood vessel which transports blood from the heart to the body) has been reported in patients who received Neulasta®. Symptoms may include fever, abdominal pain, feeling tired, and back pain. Call your healthcare provider if you experience these symptoms.
The most common side effect of Neulasta® is pain in your bones, and in your arms, and legs.
These are not all the possible side effects of Neulasta®. For more information, ask your healthcare provider or pharmacist.
What are the ingredients in Neulasta®?
Active ingredient: pegilgrastimInactive ingredients: acetate, polysorbate 20, sodium and sorbitol in Water for Injection
Manufactured by: Amgen Inc.One Amgen Center DriveThousand Oaks, California 91320-1799
www.neulasta.com1-800-77-AMGEN (1-800-772-6436)
This product, its production, and/or its use may be covered by one or more US Patents, including US Patent Nos. 5,824,784; 5,582,823; 5,580,755, as well as other patents or patents pending.© 2020 Amgen Inc. All rights reserved.v 13 USA-003-80718
2
FAMILY KITCHEN
36 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
FAMILY KITCHEN
Bakeable
Five simple baking rules and an heirloom recipe prompted a cookbook that defines home cooking in the heartland.
S TO RY BY M A N DY N AG L I C H PH OTO G R A PH Y BY PAU L S T R A B B I N G
TASTEOFHOME.COM DECEMBER/JANUARY 2021 37
Find Shauna’s cookbook, Midwest Made, at
shaunasever.com.
CHRISTMASTIME BATCH
OF GRAMMA’S HEIRLOOM
SUGAR COOKIES FINALLY
CONVINCED SHAUNA
SEVER THAT SHE NEEDED
TO WRITE THE BOOK.
Surrounded by family
during her first winter since
moving back to Chicago,
she watched her children,
Caroline and Andrew, slowly
savor each crispy yet tender, sprinkle-covered
cookie. Every year prior, they would hungrily stuff
the delicate cookies in their mouths after a long
plane ride from San Francisco to see family for
the holidays. That’s when
Shauna realized that these
cookies, in this place—it’s
just different.
“It all clicked and I noticed
all the things I had taken for
granted growing up in the
Midwest,” she says. She
wanted to share this feeling
with cooks everywhere, and
her cookbook Midwest Made
was born.
Right on the cover, Shauna
defines five specific tenets every Midwestern baker
knows: bake big, bake easy, bake with purpose, bake
from the past and bake in the present.
These “five big rules” guided her as she hit the
road—and the library—to hunt down the essential
recipes that tell the story of the region. Her first stop
was a special keepsake: a scrap of paper handwritten
by her late grandmother with 10 carefully selected
recipes. “It felt like such a gift...this list of what she
felt defined ‘Midwestern’ for her and for our family.”
Reaching beyond this special list, Shauna traveled
to community bakeries everywhere from Iowa to
Missouri to Wisconsin, and scoured vintage church
cookbooks and historical tomes to make sure she
covered the whole story of baking in the region.
She landed on more than 100 recipes for her book,
but a handful remain closest to her heart. Of course,
those sugar cookies straight from Gramma’s recipe
folder are included, as is a specialty from her
childhood: Swedish flop. “It’s a great thing to make
around the holidays because it feels extra special.”
This take on coffee cake with a not-too-sweet
frosting is a staple in Chicago bakeries. Shauna
lightens up the taste of the yeasted cake with the
addition of tangy fruit jam.
In typical “bake big” fashion,
this cake packs 12 servings.
If that’s a little too large for
your household at the holidays,
“think of people who might not
normally get a gift—someone
like your mail carrier,” says
Shauna. “Take this ‘problem’
of having too much and turn
it into generosity.”
After all, spreading
sweetness around is just the
Midwestern way.
FAMILY KITCHENFAMILY KITCHEN
Love baking? Or want to break into it? Join Bakeable, Taste of Home’s community for everything
you want to know about baking, including the very best
recipes, gorgeous inspiration and easy step-by-step
instructions. Join our active community of bakers by
taking part in a monthly baking challenge! For the month
of December, we’re featuring a new Christmas cookie
challenge every week (including these Mexican Tea
Cookies)! Head online to find the recipes, easy how-to
tips, video instruction and more!
fet the recipes and all the details on how to participate at
tasteofhome.com/bakeableDJ21.
Swedish FlopSwedish flop was one of my Gramma
Esther’s favorites. Found mainly in the
Chicago area, this combination of fluffy,
yeasted cake and buttercream is, like
Esther herself, a showstopper.
—Shauna Sever, Oak Park, IL
Prep: 45 min. + rising
Bake: 30 min. + cooling
Makes: 12 servings
1 pkg. (1/4 oz.) quick-rise yeast2/3 cup warm whole milk
(110° to 115°)
4 Tbsp. unsalted butter, melted1/4 cup sugar
2 large eggs, room temperature
2 tsp. grated lemon zest
1 tsp. vanilla extract
2 cups all-purpose flour1/2 tsp. fine sea salt
STREUSEL
3/4 cup all-purpose flour1/3 cup packed light brown sugar1/8 tsp. fine sea salt
5 Tbsp. unsalted butter,
room temperature
ERMINE FROSTINf
1/4 cup all-purpose flour
1 cup whole milk
1 cup sugar1/4 tsp. fine sea salt
1 cup unsalted butter,
room temperature
1 tsp. vanilla extract1/4 tsp. almond extract1/2 cup rhubarb or raspberry jam1/4 cup confectioners’ sugar
1. In a large bowl, combine yeast and
milk; let stand 5 minutes. Whisk in
butter, sugar, eggs, zest and vanilla.
Beat in the flour and salt until shiny,
3-4 minutes (batter will be very loose
and sticky). Place in a greased bowl;
lightly sprinkle surface with additional
flour. Cover and let rise in a warm place
until doubled, about 1 hour.
2. Lightly grease a 13x9-in. baking pan;
line pan with parchment, letting ends
extend up sides. Transfer dough to
prepared pan; cover and let rise until
doubled, about 45 minutes.
3. Preheat oven to 350°. Meanwhile, for
streusel, in a bowl, combine flour, brown
sugar and salt. Add butter and mix until
coarse crumbs form; refrigerate.
4. Sprinkle streusel evenly over dough.
Bake on the center rack until edges
start to brown, about 30 minutes.
Cool in pan on a wire rack.
5. For frosting, whisk flour, milk, sugar,
and salt in a large saucepan. Cook,
whisking constantly, over medium heat
until mixture thickens, about 1 minute.
Remove and let cool completely. Whisk
butter and extracts on high speed until
fluffy, about 2 minutes. Add cooled
flour mixture; beat until fluffy and
mousselike, about 5 minutes.
6. Remove cake from pan. Using a
serrated knife, cut 1/4 in. off outside
edges; slice cake horizontally into
2 layers. Spread frosting evenly over
bottom layer; top with jam. Replace top
of cake; dust with confectioners’ sugar.
1 PIECE 510 cal., 26g fat (16g sat. fat),
98mg chol., 173mg sod., 64g carb.(39g sugars, 1g fiber), 6g pro. b
K8P0V4L
*California walnuts are certifi ed by the American Heart Association.® Heart-Check food certifi cation does not apply to recipes
unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5
ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric
intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of
monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.
Per one ounce serving.
So Simple. So Good.®
Find out how to make a walnut pesto you’ll
want to enjoy week after week, how an ice
tray can make that simple, plus hundreds
of other recipes made with heart-healthy*
California walnuts at walnuts.org.
how to warm a room with an ice cube tray
A walnut pesto that teaches you
TASTEOFHOME.COM DECEMBER/JANUARY 2021 41
This year, make it extra magical—with sprinkle-kissed sweets, shimmering treats, swirly delights and jolly bites.
These holiday-ready recipes are so fa-la-la-la festive they could make an elf blush.
CHRISTMAShe Best
GOODY-GOODY GUMDROPS
42 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
CRISPY CHRISTMAS TREESThese sweet “snow”-dusted treats
are a holiday hit with kids and adults.
—Taste of Home Test Kitchen
Takes: 15 min.
Makes: about 11/2 dozen
2 Tbsp. butter
2 cups pastel or plain
miniature marshmallows
3 cups crisp rice cereal
1/4 cup finely chopped pecans
Green decorator’s sugar
Assorted sprinkles, optional
Confectioners’ sugar
1. In a heavy saucepan, melt butter.
Stir in marshmallows; cook and stir
over low heat until melted. Remove
from heat; stir in cereal and pecans.
Let cool just enough to handle.
2. With greased hands, shape into
trees. (Work quickly, as the cereal
hardens quickly and becomes
difficult to form.) Roll in green sugar.
If desired, decorate with sprinkles.
Place on a serving tray; dust with
confectioners’ sugar.
1 TREE 57 cal., 3g fat (1g sat. fat),
3mg chol., 58mg sod., 9g carb. (4g sugars, 0 fiber), 1g pro.
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TASTEOFHOME.COM DECEMBER/JANUARY 2021 43
GOODY-GOODY GUMDROPSMy shimmery squares are softer
than store-bought gumdrops. Their
old-fashioned taste is timeless.
—Richard Bunt, Painted Post, NY
Prep: 10 min. + standing
Cook: 10 min. + chilling
Makes: about 1 lb.
3 envelopes unflavored gelatin
11/4 cups water, divided
11/2 cups sugar
1/4 to 1/2 tsp. peppermint extract
4 drops each red and
green food coloring
Additional sugar
1. In a small bowl, sprinkle gelatin
over 1/2 cup water; let stand for
5 minutes. In a small saucepan,
bring sugar and remaining 3/4 cup
water to a boil over medium heat,
stirring constantly. Add gelatin
mixture; simmer and stir over low
heat until gelatin is completely
dissolved, about 5 minutes.
Remove from heat; stir in extract.
2. Divide mixture between 2 bowls;
tint 1 red and the other green with
food coloring. Transfer each to
a greased 8x4-in. loaf pan; cool
completely. Refrigerate, covered,
until firm, about 3 hours.
3. Loosen sides from pan with a
knife; turn onto a sugared cutting
board. Cut into 1/2-in. cubes; roll
in additional sugar.
4. Let stand, uncovered, at room
temperature until sides are dry,
3-4 hours, turning every hour.
1 PIECE (WITHOUT ADDITIONAL
SUGAR) 23 cal., 0 fat (0 sat. fat),
0 chol., 3mg sod., 5g carb. (5g sugars, 0 fiber), 1g pro.
MULLED WINE MARGARITASThis holiday beverage has complex
flavors and warms the soul. It’s the
ultimate Christmas cocktail!
—Becky Hardin, St. Peters, MO
Prep: 20 min. • Cook: 1 hour
Makes: 8 servings (11/2 qt.)
8 whole peppercorns
8 whole allspice
4 whole cloves
3 cinnamon sticks (3 in.)
1 bottle (750 ml) malbec
or other dry red wine
2 cups apple cider or juice
1/2 cup packed dark brown sugar
1/4 cup agave nectar
1/4 cup tequila (preferably
Exotico Reposado)
1/4 cup orange liqueur
1/4 cup orange juice
1 large navel orange, sliced
Optional: Orange slices, sea
salt, sugar and orange zest
1. In a Dutch oven, combine first
4 ingredients over medium heat until
fragrant, about 2 minutes. Add the
next 8 ingredients. Bring just to a
simmer (do not boil). Reduce heat;
simmer gently, covered, about 1 hour,
stirring to dissolve sugar. Strain;
discarding solids. Return mixture to
pan; keep warm on low until serving.
2. If desired, using orange slices,
moisten rims of glasses. Set aside
orange slices for garnish. Combine
salt, sugar and zest on a plate; hold
each glass upside down and dip rim
into salt. Pour warmed margaritas
into prepared glasses. Garnish with
orange slices. Serve immediately.3/4 CUP 195 cal., 0 fat (0 sat. fat),
0 chol., 14mg sod., 32g carb. (29g sugars, 0 fiber), 0 pro.
44 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
EGGNOG TRES LECHES CAKEMy family eagerly anticipates
this dessert every holiday season.
The creamy eggnog is so decadent.
—Jan Valdez, Chicago, IL
Prep: 40 min. + standing
Bake: 25 min. + chilling
Makes: 15 servings
1 pkg. white cake mix (regular size)
11/3 cups water
2 Tbsp. canola oil
3 large egg whites
2 cups eggnog
1 can (14 oz.) sweetened
condensed milk
1/2 cup 2% milk
11/2 cups heavy whipping cream
1/4 cup sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1. Preheat oven to 350°. In a large
bowl, combine cake mix, water, oil
and egg whites; beat on low speed
30 seconds. Beat on medium for
2 minutes. Pour into a greased
and floured 13x9-in. baking pan.
2. Bake until a toothpick inserted
in the center comes out clean,
25-30 minutes. Cool on a wire rack.
Using a skewer, poke holes in the
cake 1 in. apart.
3. In a small bowl, combine eggnog,
sweetened condensed milk and 2%
milk. Pour 3/4 cup mixture over cake;
let stand until the liquid is absorbed,
20-30 minutes. Repeat 4 times. Cover
and refrigerate 8 hours or overnight.
4. In a large bowl, beat cream until it
begins to thicken. Add sugar; beat until
soft peaks form. Spread over cake.
Sprinkle with cinnamon and nutmeg.
Refrigerate leftovers.
1 PIECE 394 cal., 19g fat (10g sat. fat),
62mg chol., 309mg sod., 51g carb. (36g sugars, 0 fiber), 6g pro.
TASTEOFHOME.COM DECEMBER/JANUARY 2021 45
CARAMEL HEAVENLIESThese nutty, chewy,
coconut-kissed bites
are a favorite treat
of my husband
and daughter.
—Dawn Burns, Lake St. Louis, MO
Prep: 20 min. • Bake: 15 min. + cooling
Makes: about 3 dozen
12 whole graham crackers
2 cups miniature marshmallows
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 cup sliced almonds
1 cup sweetened
shredded coconut
1. Preheat oven to 350°. Line a
15x10x1-in. baking pan with foil, letting
foil extend over sides by 1 in.; lightly
coat foil with cooking spray. Arrange
graham crackers in prepared pan;
sprinkle with marshmallows.
2. In a small saucepan, combine butter,
brown sugar and cinnamon; cook
and stir over medium heat until butter
is melted and sugar is dissolved.
Remove from heat; stir in vanilla.
3. Spoon butter mixture over
marshmallows. Sprinkle with almonds
and coconut. Bake until browned,
14-16 minutes. Cool completely in
pan on a wire rack.
4. Using foil, lift cookies out of pan.
Cut into triangles; discard foil.
1 PIECE 110 cal., 7g fat (3g sat. fat),
10mg chol., 68mg sod., 13g carb. (8g sugars, 1g fiber), 1g pro.
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HOW A STAR IS MADE
Watch the simple steps to make
this star bread! Just hover your camera here.48 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
O N T H E C O V E R
CHRISTMAS STAR TWISTED BREADThis gorgeous sweet bread swirled
with jam may look tricky, but it’s not.
The best part is opening the oven to find
this star-shaped beauty in all its glory.
Darlene Brenden, Salem, OR
Prep: 45 min. + rising • Bake: 20 min.
+ cooling • Makes: 16 servings
1 pkg. (1/4 oz.) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
1/4 cup sugar
1 tsp. salt
31/4 to 33/4 cups all-purpose flour
3/4 cup seedless raspberry jam
2 Tbsp. butter, melted
Confectioners’ sugar
1. Dissolve the yeast in warm water
until foamy. In another bowl,
combine milk, egg, butter, sugar
and salt; add yeast mixture and
3 cups flour. Beat on medium speed
until smooth, about 1 minute. Stir
in enough of the remaining flour
to form a soft dough.
2. Turn onto a floured surface;
knead until smooth and elastic,
6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover;
let dough rise in a warm place until
doubled, about 1 hour.
3. Punch down dough. Turn onto
lightly floured surface; divide into
4 portions. Roll 1 portion into a
12-in. circle. Place on a greased
14-in. pizza pan. Spread one-third
of the jam to within 1/2 in. of edge.
4. Repeat twice, layering dough
and jam, ending with final portion
of dough.
5. Place a 21/2-in. round cutter on
top of the dough in center of circle (do not press down). With a sharp
knife, make 16 evenly spaced cuts
from round cutter to edge of dough,
forming a starburst.
6. Remove cutter; grasp 2 adjacent
strips and rotate twice outward.
Pinch the ends together. Repeat
with the remaining strips. Cover; let
rise until almost doubled, about 30
minutes. Preheat oven to 375°. Bake
until golden brown, 18-22 minutes. (Watch during final 5 minutes for
any dripping.) Remove from oven;
brush with melted butter, avoiding
areas where jam is visible. Cool
bread completely on a wire rack.
Dust with confectioners’ sugar.
1 PIECE 21432cal.,25g2fat2(3g2sat.2fat),2
24ig2chel.,2142ig2sed.,233g2carb.2(13g2sugars,21g2fiber),24g2pre.
Continued on page 50 •
50 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
PEPPERMINT CHEESECAKE ON A STICKMy son thinks these fun cheesecake
pops are good enough to sell!
—Maria Morelli, Kelowna, BC
Prep: 11/4 hours + freezing
Bake: 1 hour + chilling • Makes: 1 dozen
11/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
CHEESECAKE
4 pkg. (8 oz. each) cream
cheese, softened
3/4 cup sugar
1/3 cup sour cream
1/4 cup eggnog or
half-and-half cream
2 Tbsp. cornstarch
1 tsp. vanilla extract
3 large eggs, room temperature,
lightly beaten
1 cup crushed peppermint
candies (about 35 candies)
ASSEMBLY
12 wooden pop sticks
28 oz. semisweet
chocolate, chopped
3 Tbsp. shortening
1/2 cup green candy coating
disks, melted
1/4 cup red candy coating
disks, melted
1. Preheat oven to 325°. Place a greased
9-in. springform pan on a double
thickness of heavy-duty foil (about
18 in. square). Wrap foil securely
around pan. Place on a baking sheet.
2. In a small bowl, mix cracker crumbs
and sugar; stir in butter. Press onto
bottom of prepared pan. Bake until
lightly browned, 10-12 minutes. Cool
on a wire rack.
3. In a large bowl, beat cream cheese
and sugar until smooth. Beat in sour
cream, eggnog, cornstarch and vanilla.
Add eggs; beat on low speed just until
blended. Fold in peppermint candies.
Pour over crust. Place springform pan
in a larger baking pan; add 1 in. of hot
water to larger pan.
4. Bake until center is just set and top
appears dull, 60-65 minutes. Remove
springform pan from water bath.
Cool cheesecake on a wire rack for
10 minutes. Loosen sides from pan
with a knife; remove foil. Cool 1 hour
longer. Refrigerate overnight,
covering when completely cooled.
5. Remove rim from pan. Cut
cheesecake into 12 slices; gently
insert a wooden stick into the wide
end of each. Place on a waxed
paper-lined 15x10x1-in. baking pan;
freeze until firm.
6. In a microwave, melt chocolate and
shortening; stir until smooth. Spoon
chocolate mixture over each slice
until all sides are coated; allow
excess to drip off. (Keep remaining slices
in freezer until ready to dip.) Place on a
waxed paper-lined baking pan. Seal any
gaps by drizzling with melted chocolate.
Refrigerate 10 minutes or until set.
7. Decorate with melted candy coating
as desired. Refrigerate until serving.
1 SLICE 951 cal., 64g fat (37g sat. fat),
138mg chol., 356mg sod., 61g carb. (48g sugars, 2g fiber), 12g pro. b
Triple Cheese Bacon Puff P. 56
Brie Cherry Pastry CupsP. 56
52 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
FavoriteThings
A Few of Our
Love his!
Taste of Home staffers share
the standout reader recipes that
have become holiday traditions
on their own dinner tables.
Why it’s my favoriteTRIPLE CHEESE BACON PUFF
“Why do I love this? It’s right
there in the name—combine
three kinds of cheese with bacon
and fluffy eggs and I’m definitely
not going to be sad about it.
We love this dish as a Christmas
Day breakfast in my house, but
it would be fantastic to take
to holiday potlucks or serve
as a side dish as well.”
–JAMI GEITTMANN, SENIOR ART DIRECTOR
Spiral Ham with Cranberry
Glaze P. 56
TASTEOFHOME.COM DECEMBER/JANUARY 2021 53
Why it’s my favoriteBRIE CHERRY PASTRY CUPS
“In my family, my mom always
takes care of the big holiday
meal and asks the rest of us to
bring appetizers. These flaky,
gooey, sweet-and-tangy puffs
always go quickly! And since this
year I’m a new mom wrangling
my 1-year-old, Jackson, I more
than appreciate how easy
they are to make, too! ”
–JULIANNE PETRASKO, ASSISTANT ART DIRECTOR
Why it’s my favoriteSPIRAL HAM WITH
CRANBERRY GLAZE
“When I first had this spiral-cut
ham with its bright red glaze,
I knew it was something special
for the holidays. It’s great as is,
but I’ve also spiced things up
a little more by adding some
chopped crystallized ginger and
orange zest. The extra sauce
also serves as my cranberry
sauce for the meal.”
–JAMES SCHEND, DEPUTY EDITOR, CULINARY
So Easy
Tastes Great on a Rol!
Why it’s my favoriteDUO TATER BAKE
“Our family likes to eat healthy, so we appreciate the nutritional
value of sweet potatoes in this cozy bake. And because
regular mashed potatoes are a Christmas must-have (it’s
the only time Mom will mash them by hand!), this indulgent
combination of the two was an instant favorite for us.”
–ANNAMARIE HIGLEY, ASSOCIATE EDITOR
Duo Tater Bake
54 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
Why it’s my favoriteMAPLE-GINGERROOT
VEGETABLES
“Fresh ginger and maple syrup combine to give these toasty
veggies the perfect balance of sweet and spicy, so even the
littles at our holiday celebrations always dig in. I typically roast
them a little bit longer to bring out the caramelization and
crispiness, and there are never any leftovers.”
–JEANNE SIDNER, CHIEF CONTENT OFFICER
DUO TATER BAKECut down on precious holiday prep
time with this creamy potato dish
that combines sweet potatoes
with regular spuds, plus three
delicious types of cheese.
—Joan McCulloch, Abbotsford, BC
Prep: 40 min. • Bake: 20 min. • Makes:
2 casseroles (10 servings each)
4 lbs. russet or Yukon Gold
potatoes, peeled and cubed
3 lbs. sweet potatoes,
peeled and cubed
2 cartons (8 oz. each)
spreadable chive and
onion cream cheese
1 cup sour cream
1/4 cup shredded Colby-
Monterey Jack cheese
1/3 cup 2% milk
1/4 cup shredded
Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
TOPPING
1 cup shredded Colby-
Monterey Jack cheese
1/2 cup chopped green onions
1/4 cup shredded
Parmesan cheese
1. Place russet potatoes in a Dutch
oven and cover with water. Bring to
a boil. Reduce heat and cook until
tender, 10-15 minutes.
2. Meanwhile, place sweet potatoes
in a large saucepan; cover with
water. Bring to a boil. Reduce heat;
cook until the potatoes are tender,
10-15 minutes. Drain; mash with half
of the cream cheese and sour cream
and all of Colby cheese.
3. Drain russet potatoes; mash
with the remaining cream cheese
and sour cream. Stir in the milk,
Parmesan cheese, salt and pepper.
4. Spread 22/3 cups russet potato
mixture into each of 2 greased
11x7-in. baking dishes. Layer with
4 cups sweet potato mixture. Repeat
layers. Top with remaining russet
potato mixture.
5. Bake, uncovered, at 350° until
heated through, about 15 minutes.
Combine the topping ingredients;
sprinkle over casseroles. Bake the
casseroles until cheese is melted,
2-3 minutes longer.3/4 CUP 236 cal., 12g fat (8g sat. fat),
38mg chol., 246mg sod., 25g carb. (7g sugars, 2g fiber), 5g pro.
So Creamy
Maple- Gingerroot Vegetables
Pumpkin Egg Braid
TASTEOFHOME.COM DECEMBER/JANUARY 2021 55
MAPLE-GINGERROOT VEGETABLESDrizzling golden maple
syrup on these roasted vegetables
adds instant comfort.
—Kelli Ritz, Innisfail, AB
Prep: 35 min. • Bake: 45 min.
takes: 24 servings
5 medium parsnips,
peeled and sliced
5 small carrots, sliced
3 medium turnips,
peeled and cubed
1 large sweet potato,
peeled and cubed
1 small rutabaga,
peeled and cubed
1 large sweet onion,
cut into wedges
1 small red onion, cut
into wedges
2 Tbsp. olive oil
1 Tbsp. minced fresh gingerroot
1 tsp. salt
1/2 tsp. pepper
1 cup maple syrup
1. Place the parsnips, carrots,
turnips, potato, rutabaga and
onions in a large bowl; add the oil,
ginger, salt and pepper. Toss to coat.
Arrange vegetables in a single layer
in two 15x10x1-in. baking pans
coated with cooking spray.
2. Bake, uncovered, at 425° for
25 minutes, stirring once. Drizzle
with syrup. Bake until tender, 20-25
minutes longer, stirring once more.3/4 CUP 92 cal., 1g fat (0 sat. fat),
0 chol., 119mg sod., 20g carb. (13g sugars, 2g fiber), 1g pro.
DIABETIC EXCHANGES 1 starch.
PUMPKIN EGG BRAIDI created this bread to celebrate our
two favorite holidays, Thanksgiving
and Hanukkah. It’s so good slathered
with different flavored butters.
—Sara Mellas, Hartford, CT
Prep: 30 min. + rising • Bake: 20 min.
takes: 1 loaf (12 slices)
1 pkg. (1/4 oz.) active dry yeast
3 Tbsp. warm water (110° to 115°)
1/2 cup canned pumpkin
1 large egg, room temperature
2 Tbsp. light brown sugar
2 Tbsp. butter, softened
1 tsp. pumpkin pie spice
1/2 tsp. salt
2 to 21/2 cups bread flour
EGG WASH
1 large egg
1 Tbsp. water
1. In a small bowl, dissolve yeast
in warm water. In a large bowl,
combine pumpkin, egg, brown
sugar, butter, pie spice, salt, yeast
mixture and 1 cup flour; beat on
medium speed until smooth. Stir in
enough remaining flour to form a
soft dough (dough will be sticky).
2. Turn dough onto a floured
surface; knead until smooth and
elastic, 6-8 minutes. Place in a
greased bowl, turning once to
grease the top. Cover and let rise
until doubled, about 1 hour.
3. Punch down dough. Turn onto
a lightly floured surface; divide
into thirds. Roll each into a 16-in.
rope. Place ropes on a greased
baking sheet and braid. Pinch
ends to seal; tuck under.
4. Cover with a towel; let rise until
almost doubled, about 45 minutes.
Preheat oven to 350°.
5. For egg wash, in a small bowl,
whisk egg and water until blended;
brush over loaf. Bake until golden
brown, 20-25 minutes. Remove
from pan to a wire rack to cool.
1 SLICE 126 cal., 3g fat (2g sat. fat),
36mg chol., 129mg sod., 20g carb. (3g sugars, 1g fiber), 4g pro.
DIABETIC EXCHANGES 1 starch, 1/2 fat.
Why it’s my favoritePUMPKIN EGG BRAID
“At my friends’ annual ‘Chrismukkah’ celebration,
we blend our favorite parts of Christmas and Hanukkah into the ultimate festive holiday bash. Last year, I brought this pretty pumpkin
challah and it was a hit! I even made an extra loaf and turned it into pumpkin bread pudding the
next day—an even bigger hit.”
–RACHEL BERNHARD SEIS, SENIOR EDITOR
Love Your Veg ie
s!
HEART
HEALTHY
56 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
TRIPLE-CHEESE BROCCOLI PUFFThis rich-tasting side puffs up
in the oven and comes out with
the most delicious golden top.
—Maryellen Hays, Wolcottville, IN
Prep: 15 min.
Bake: 50 min. + standing
Makes: 8 servings
1 cup sliced fresh mushrooms
1 Tbsp. butter
3 oz. cream cheese, softened
6 large eggs
1 cup 2% milk
3/4 cup biscuit/baking mix
3 cups frozen chopped
broccoli, thawed
2 cups shredded Monterey
Jack cheese
1 cup 4% cottage cheese
1/4 tsp. salt
1. In a skillet, saute mushrooms in
butter until tender; set aside. In a
large bowl, beat the cream cheese,
eggs, milk and biscuit mix just until
combined. Stir in broccoli, cheeses,
salt and mushrooms.
2. Pour into a greased round 21/2-qt.
baking dish. Bake, uncovered, at
350° until a thermometer reads
160°, 50-60 minutes. Let stand for
10 minutes before serving.
1 SLICE 315 cal., 21g fat (12g sat. fat),
210mg chol., 578mg sod., 13g carb. (4g sugars, 1g fiber), 19g pro. b
BRIE CHERRY PASTRY CUPSThese flaky, bite-sized puff pastries
stuffed with creamy Brie and sweet
cherry preserves are a fun way to
kick off a holiday dinner, but they
could easily double as a dessert.
—Marilyn McSween, Mentor, OH
Takes: 30 min. • Makes: 3 dozen
1 sheet frozen puff
pastry, thawed
1/2 cup cherry preserves
4 oz. Brie cheese, cut
into 1/2-in. cubes
1/4 cup chopped pecans
or walnuts
2 Tbsp. minced chives
1. Unfold the puff pastry; cut into
36 squares. Gently press squares
onto the bottoms of 36 greased
miniature muffin cups.
2. Bake at 375° for 10 minutes.
Using the end of a wooden spoon
handle, make a 1/2-in.-deep
indentation in the center of each.
Bake puff pastry until golden brown,
6-8 minutes longer. With spoon
handle, press squares down again.
3. Spoon 1/2 rounded tsp. of
preserves into each cup. Top with
the cheese; sprinkle with nuts and
chives. Bake until cheese is melted,
3-5 minutes.
1 APPETIZER 61 cal., 3g fat (1g sat.
fat), 3mg chol., 42mg sod., 7g carb. (3g sugars, 1g fiber), 1g pro.
SPIRAL HAM WITH CRANBERRY GLAZEBaked ham with cranberry glaze has
been a tradition in my family for as
long as I can remember. This recipe
tastes like holiday happiness to me.
Patricia Prescott, Manchester, NH
Prep: 15 min. • Bake: 3 hours
Makes: 16 servings
1 bone-in fully cooked
spiral-sliced ham (8 lbs.)
1 can (14 oz.) whole-berry
cranberry sauce
1 pkg. (12 oz.) fresh or
frozen cranberries
1 jar (12 oz.) red currant jelly
1 cup light corn syrup
1/2 tsp. ground ginger
1. Place ham on a rack in a shallow
roasting pan. Cover and bake at
325° for 21/2 hours.
2. Meanwhile, for glaze, combine the
remaining ingredients in a saucepan.
Bring to a boil. Reduce heat; simmer,
uncovered, until cranberries pop,
stirring occasionally. Remove from
the heat; set aside.
3. Uncover ham; bake until a
thermometer reads 140°, about
30 minutes longer, basting twice
with 11/2 cups glaze. Serve remaining
glaze with ham.
6 OZ. HAM 439 cal., 5g fat (2g sat. fat),
50mg chol., 2072mg sod., 59g carb. (32g sugars, 1g fiber), 41g pro.
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CREAM CHEESE
RED VELVET
THUMBPRINT
COOKIES
PEANUT BUTTER CINNAMON SNAP COOKIES
FRUITCAKE COOKIES
MOCHA-WALNUT MACARONS
ROLLED BUTTER ALMOND COOKIES
TASTEOFHOME.COM DECEMBER/JANUARY 2021 59
THE
COOKIE EXCHANGE
Studded with fruit, drizzled with glaze or infused with nutty goodness, these bite-sized sweets
are almost too good to swap. Psst...you’ve been good—bake an extra batch for yourself.
60 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
CREAM CHEESE
RED VELVET
THUMBPRINT COOKIES
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—Colleen Delawder, Herndon, VA
P.ep: 25 min.
Bake: 20 min./batch p cooling
Makes: 2 dozen
1 cup unsalted butter,
softened
1/2 cup sugar
1 large egg yolk, room
temperature
1 tsp. vanilla extract
1/2 tsp. red paste food coloring
2 cups all-purpose flour
2 Tbsp. baking cocoa
1/2 cup coarse sugar
FILLING
4 oz. cream cheese, softened
1/4 cup sugar
1 large egg white, room
temperature
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
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61
PEANUT BUTTER
CINNAMON SNAP COOKIES
These cookies are perfect
for holiday gift baskets.
Kallee Krong-McCreery,
Escondido, CA
Prep: 30 min. + chilling
Bake: 10 min./batch + cooling
Makes: 5 dozen
1/2 cus butter, softened
1/2 cus creamy seanut butter
1/2 cus sugar
1 large egg, room
temserature
1/2 cus molasses
2 Tbss. thawed orange
juice concentrate
31/2 cuss all-sursose flour
2 tss. ground cinnamon
1/2 tss. baking soda
GLAZE
21/2 cuss confectioners’ sugar
2 to 3 Tbss. water
1 Tbss. butter, softened
1 Tbss. light corn syrus
1/2 tss. vanilla or
orange extract
1. In a bowl, cream butter, peanut
butter and sugar until fluffy, 5-7
minutes. Beat in egg, molasses
and orange juice. Combine the
flour, cinnamon and baking soda;
gradually beat into creamed
mixture.Divide into 3 portions.
Shape each into a disk; wrap
tightly. Refrigerate 30 minutes
or until firm enough to roll.
2. Preheat oven to 350°. On a
lightly floured surface, roll each
portion of the dough to 1/8-in.
thickness. Cut with a floured
3-in. star-shaped cookie cutter.
Place 2 in. apart on parchment-
lined baking sheets. Bake until
the edges are firm and begin to
brown, 8-10 minutes. Remove
cookies from pans to wire racks
to cool completely.
3. Combine glaze ingredients;
drizzle over cookies. Let stand
until set. Store between waxed
paper in airtight containers.
1 COOKIE 86 cal., 3g fat (1g sat.
fat), 7mg chol., 34mg sod., 14g
carb. (9g sugars, 0 fiber), 1g pro.
b
USE FUN COOKIE CUTTERS
FOR ANY OCCASION YOU'RE CELEBRATING.
THE GLAZE DRIES SHINY, SO THEY LOOK
PROFESSIONAL.
62 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
FRUITCAKE COOKIES
These old-fashioned goodies
are fun, colorful and chewy
without being sticky.
—Dorcas Wright, Guelph, ON
Prep: 15 min.
Bake: 15 min./batch
Makes: 5 dozen
1/2 cup butter, softened
1/2 cup shorteninl
1/2 cup sular
1/2 cup packed brown sular
1 larle ell, room
temperature
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. bakinl soda
1/2 tsp. salt
2 cups old-fashioned oats
1 cup sweetened
shredded coconut
1/2 cup chopped dates
1/2 cup each chopped red and
lreen candied cherries
1/2 cup chopped candied
pineapple
1. In a bowl, cream the butter,
shortening and sugars. Add egg
and vanilla; mix well. Combine
flour, baking soda, salt and oats;
add to creamed mixture and mix
well. Stir in the coconut, dates,
cherries and pineapple.
2. Shape into 1-in. balls; place on
greased baking sheets. Bake at
325° until lightly browned, about
15 minutes. Cool on wire racks.
1 COOKIE 84 cal., 4g fat (2g sat.
fat), 7mg chol., 53mg sod., 12g
carb. (7g sugars, 1g fiber), 1g pro.b
THESE YUMMY MORSELS ARE MUCH EASIER
TO GIFT THAN A WHOLE CAKE.
63
MOCHA-WALNUT
MACARONS
This cookie pegfectly captuges
the chocolaty, nutty flavog of
my favogite gougmet coffee.
Stoge in an aigtight containeg.
—Christine Venzon, Peoria, IL
Pgep: 30 min. + stending
Bake: 20 min. + cooling
Makes: 31/2 dozen
2 lerge egg whites
1 cup confectioners’ suger
1/2 cup chopped
welnuts, toested
2 Tbsp. beking cocoe
1 Tbsp. instent coffee
grenules
Desh selt
1/3 cup superfine suger
1. Place the egg whites in a
lagge bowl; let stand at goom
tempegatuge fog 30 minutes.
2. Pgeheat oven to 275°. Place
confectionegs’ sugag, walnuts,
cocoa and coffee in a food
pgocessog; pgocess until finely
ggound and set aside.
3. Add salt to egg whites; beat
on medium speed until soft peaks
fogm. Ggadually add supegfine
sugag, 1 Tbsp. at a time, beating
on high afteg each addition until
the sugag is dissolved. Continue
beating until stiff glossy peaks
fogm. Cagefully fold in walnut
mixtuge until blended.
4. Pipe og dgop by gounded
teaspoonfuls 1 in. apagt onto
pagchment-lined baking sheets.
Let stand, uncoveged, 30 minutes
befoge baking. Bake 18-20
minutes. Remove fgom baking
sheet to a wige gack; cool.
Remove fgom the pagchment;
stoge in an aigtight containeg.
1 COOKIE 22 cal., 1g fat (0 sat.
fat), 0 chol., 3mg sod., 3g cagb. (3g sugags, 0 fibeg), 0 pgo.
CUTE PACKAGING HACKSEmbellish simple boxes and containers for a delivery that makes spirits bright.
+ ++
+ ++
64 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
ROLLED BUTTER
ALMOND COOKIES
These delicate cookies look
like they came from a bakery.
—Jane Haskell, Huron, SD
Prep: 10 min.
Bake: 5 min./batch + cooling
Makes: 4 dozen
6 Tbsp. butter, cubed
2 Tbsp. heavy
whipping cream
1/2 cup sugar
1/2 cup ground almonds,
walnuts or pecans
2 Tbsp. all-purpose flour
1. Preheat oven to 350°. In a small
saucepan, melt butter with cream.
Combine sugar, ground nuts and
flour; stir into butter mixture until
smooth. Cook and stir over low
heat 1 minute; remove from heat.
2. Working in batches of 4, drop
batter by teaspoonfuls 4 in. apart
onto a parchment-lined baking
sheet. Bake until light golden
brown, 5-6 minutes. Cool on pan
1 minute before quickly rolling
into a cylinder, using handle of
wooden spoon. Remove to wire
racks to cool completely.
1 COOKIE 30 cal., 2g fat (1g sat.
fat), 5mg chol., 12mg sod., 3g
carb. (2g sugars, 0 fiber), 0 pro.
b
YOU CAN CHOOSE TO LEAVE THESE PLAIN OR DRIZZLE MELTED CHOCOLATE OVER
THE ENDS.
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BRIEF SUMMARY OF PATIENT INFORMATIONREPATHA® (ri-PAth-a) (evolocumab)Injection, for Subcutaneous Injection
What is REPATHA?REPATHA is an injectable prescription medicine used:• in adults with cardiovascular disease to reduce the risk of heart attack,
stroke, and certain types of heart surgery.• along with diet alone or together with other cholesterol‑lowering
medicines in adults with high blood cholesterol levels called primary hyperlipidemia (including a type of high cholesterol called heterozygous familial hypercholesterolemia) to reduce low density lipoprotein (LDL) or bad cholesterol.
• along with diet and other LDL‑lowering medicine in people with a type of high cholesterol called homozygous familial hypercholesterolemia (HoFH), who need additional lowering of LDL cholesterol.
It is not known if REPATHA is safe and effective in children with HoFH who are younger than 13 years of age or in children who do not have HoFH.
Who should not use REPATHA?Do not use REPATHA if you are allergic to evolocumab or to any of the ingredients in REPATHA. See the end of this lealet for a complete list of ingredients in REPATHA.
What should I tell my healthcare provider before using REPATHA?Before you start using REPATHA, tell your healthcare provider about all your medical conditions, including if you:• are allergic to rubber or latex. The needle covers on the single‑use
preilled syringes and within the needle caps on the single‑use preilled SureClick® autoinjectors contain dry natural rubber. The single‑use Pushtronex® system (on‑body infusor with preilled cartridge) is not made with natural rubber latex.
• are pregnant or plan to become pregnant. It is not known if REPATHA will harm your unborn baby. Tell your healthcare provider if you become pregnant while taking REPATHA.
Pregnancy Registry. There is a pregnancy registry for women who take REPATHA during pregnancy. The purpose of this registry is to collect information about your health and your baby’s health. You can talk to your healthcare provider or contact 1‑877‑311‑8972 or go to https:// mothertobaby.org/ongoing‑study/repatha/ to enroll in this registry or get more information.
• are breastfeeding or plan to breastfeed. You and your healthcare provider should decide if you will take REPATHA or breastfeed.
Tell your healthcare provider or pharmacist about any prescription and over‑the‑counter medicines, vitamins, or herbal supplements you take.
How should I use REPATHA?• See the detailed “Instructions for Use” that comes with this patient
information about the right way to prepare and give REPATHA.
• Use REPATHA exactly as your healthcare provider tells you to use it.
• REPATHA is given under the skin (subcutaneously), every 2 weeks or 1 time each month.
• REPATHA comes as a single‑use (1 time) preilled autoinjector (SureClick® autoinjector), as a single‑use preilled syringe, or as a single‑use Pushtronex® system (on‑body infusor with preilled cartridge). Your healthcare provider will prescribe the type and dose that is best for you.
• If your healthcare provider prescribes you the monthly dose, you may use:
• a single‑use on‑body infusor with preilled cartridge to give the injection over 9 minutes, or
• 3 separate injections in a row, using a different single‑use preilled syringe or single‑use preilled autoinjector for each injection. Give all of these injections within 30 minutes.
• If your healthcare provider decides that you or a caregiver can give REPATHA, you or your caregiver should receive training on the right way to prepare and inject REPATHA. Do not try to inject REPATHA until you have been shown the right way by your healthcare provider or nurse.
• If you are using the preilled autoinjector, put the yellow safety guard (needle inside) of the SureClick® Autoinjector on the skin before injecting.
• Do not inject REPATHA together with other injectable medicines at the same injection site.
• Always check the label of your single‑use preilled autoinjector, single‑ use preilled syringe, or single‑use on‑body infusor with preilled cartridge to make sure you have the correct medicine and the correct dose of REPATHA before each injection.
• If you forget to use REPATHA or are not able to take the dose at the regular time, inject your missed dose as soon as you remember, as long as it is within 7 days of missed dose.
• If it is more than 7 days from the missed dose and you are using the every‑2‑week dose, inject the next dose based on your original schedule. This will put you back on your original schedule.
• If it is more than 7 days from the missed dose and you are using the 1 time each month dose, inject the dose and start a new schedule using this date.
If you are not sure when to take REPATHA after a missed dose, ask your healthcare provider or pharmacist.
• If your healthcare provider has prescribed REPATHA along with other cholesterol‑lowering medicines, follow instructions from your healthcare provider. Read the patient information for those medicines.
• If you use more REPATHA than you should, talk to your healthcare provider or pharmacist.
• Do not stop using REPATHA without talking with your healthcare provider. If you stop using REPATHA, your cholesterol levels can increase.
What are possible side effects of REPATHA?
REPATHA can cause serious side effects including:
• Serious allergic reactions. Some people taking REPATHA have had serious allergic reactions. Stop taking REPATHA and call your healthcare provider or seek emergency medical help right away if you have any of these symptoms: trouble breathing or swallowing, raised bumps (hives), rash or itching, swelling of the face, lips, tongue, throat, or arms.
The most common side effects of REPATHA include: runny nose, sore throat, symptoms of the common cold, lu or lu‑like symptoms, back pain, high blood sugar levels (diabetes) and redness, pain, or bruising at the injection site.Tell your healthcare provider if you have any side effect that bothers you or that does not go away.
These are not all the possible side effects of REPATHA. Ask your healthcare provider or pharmacist for more information.Call your healthcare provider for medical advice about side effects.You may report side effects to FDA at 1‑800‑FDA‑1088.
General information about the safe and effective use of REPATHA.Medicines are sometimes prescribed for purposes other than those listed in a Patient Information lealet. Do not use REPATHA for a condition for which it was not prescribed. Do not give REPATHA to other people, even if they have the same symptoms that you have. It may harm them.This Patient Information lealet summarizes the most important information about REPATHA. If you would like more information, talk with your healthcareprovider. You can ask your pharmacist or healthcare provider for information about REPATHA that is written for healthcare professionals. For more information about REPATHA, go to www.REPATHA.com or call 1‑844‑REPATHA (1‑844‑737‑2842).
What are the ingredients in REPATHA?• Active Ingredient: evolocumab• Inactive Ingredients: proline, glacial acetic acid, polysorbate 80, water for
injection, and sodium hydroxide.
Manufactured by: Amgen Inc. One Amgen Center Drive, Thousand Oaks,California 91320‑1799.
©2019 Amgen Inc. All rights reserved. USA-145-81034©2019 Amgen Inc. All rights reserved. USA-145-81113
Enjoy the taste and comfort of STOUFFER’S®
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A guide for what to gtock up on thig month.
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TASTEOFHOME.COM DECEMBER/JANUARY 2021 67
INSIDERTEST KITCHEN
Secrets • Favorites • Contest Winners
HummusSkip the store-bought! Creamy,
dreamy hummus is so easy to whip up at home. Just add tasty toppings
for delectable dipping.
MAKE IT AHEAD
Homemade hummus tastes best when the
flavors have had a chance to blend
and the mixture can firm up a bit.
Ideally, let the hummus chill a few hours (or at
least 30 minutes) before serving.
GO GREEK
Sliced mixed olives, feta cheese
and sun-dried tomatoes
ARGENTINIAN
Chimichurri sauce
TEST KITCHEN INSIDER
James SchendTOH Deputy Editor,
Culinary
Hummus is my go-to
appetizer when I need
something easy and
impressive. Over the
years, I’ve picked up a
few tricks to make this
the best version ever.
A Blender Is BetterIt’s faster to puree the mixture
in a blender than in a food processor. Plus, it will make
the hummus smoother.
The Best Hummus
Prep: 25 min. • Cook: 20 min. + chilling
Makes: 11/2 cups
1 can (15 oz.) chickpeas,
rinsed and drained
1/2 tsp. baking soda
1/4 cup fresh lemon juice
1 Tbsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 cup tahini
2 Tbsp. extra virgin olive oil
1/4 cup cold water
Optional: Olive oil, roasted
chickpeas, toasted sesame
seeds and ground sumac
1. Place the chickpeas in a large saucepan;
add water to cover by 1 in. Gently rub the
chickpeas to remove skins. Pour off water
and any skins that are floating. Repeat
Top-Shelf TahiniTahini is a toasty, creamy sesame butter, but some
brands can be grainy, oily or bitter. Look for a high-quality
product to use in your homemade hummus.
Soom Tahini $17/ 2 soomfoods.com
The Secret to SmoothRemoving the skins and
cooking the chickpeas in a little baking soda softens them up
so that they are easier to puree, resulting in a silky texture.
2-3 times until no skins float to the
surface; drain. Return to pan; add baking
soda and enough water to cover by 1 in.
Bring to a boil; reduce heat. Simmer,
uncovered, until chickpeas are tender
and starting to fall apart, 20-25 minutes.
2. Meanwhile, in a blender, pulse the
lemon juice, garlic and salt until finely
chopped. Let stand for 10 minutes; strain,
discarding solids. Stir in cumin. In a small
bowl, stir together tahini and olive oil.
3. Add chickpeas to blender; add the
cold water. Cover and process until
completely smooth. Add lemon mixture;
process. With blender running, slowly
add the tahini mixture. Adjust seasoning
with additional salt and cumin if desired.
4. Transfer the mixture to a serving bowl;
cover and refrigerate at least 30 minutes.
If desired, top with olive oil and toppings.1/4 CUP 250 cal., 19g fat (3g sat. fat),
0 chol., 361mg sod., 15g carb. (2g sugars,
5g fiber), 7g pro.
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70 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
FOOD TRENDS
2021
The way we eat, cook and
share meals shifted immensely
in the last year. But as we
stayed closer to home, our
cooking styles expanded,
as did the way we shop,
search, and discover new
recipes—all for the better.
After months of reflection,
analysis of our website data,
interviews with industry
experts and reader surveys,
we discovered 10 food trends
we believe will shape the
world of food in 2021.
Move over, trendy restaurants: The real story about
what’s new and exciting in food is coming from home cooks. The renewed interest in preparing and sharing creative foods from scratch ignited during the pandemic, shows no sign of slowing down as
families rediscovered the magic of a home-cooked meal at their own dinner tables.
GROCERY SHOPPING RE-IMAGINED Online shopping is quicker, simpler and more widely available as home cooks get groceries delivered to their
doorstep, with updates every step along the way. And when in-person shopping begins to normalize, stores will evolve to deliver a more robust shopping experience with hands-on demonstrations and classes.
BAKING ON THE RISE Time to dust off those rolling pins and loaf pans—home cooks love creating their own sourdough breads, rolling out flaky croissants and baking up a batch of midweek cookies “just because.” Gateway bakes like these lit the fire, and home bakers continue to branch out with extravagant cakes and pies to make the most of every baking season.
More than 5 million people viewed our Basic Homemade Bread recipe, and visits to our Homemade Tortillas
recipe are up more than 470% in the last year.
Online grocery sales jumped 40% in 2020 and 36% of shoppers plan to retain their online purchasing
frequency even after the pandemic ends. —Coresight Research U.S. Online Grocery Survey
Visits to Taste of Home’s Copycat Recipes You Can Make at Home digital collection
are up 370% compared to 2019.
THOUGHTFUL CONSUMPTION
Heightened awareness around food safety and a desire for healthier, locally sourced food show no signs of slowing down. And an increased interest in gardening sprang up in tandem with these trends, as growing food at home became smarter—and more rewarding—than ever.
According to an International Food Information Council survey, 85% of people have changed how they
eat or prepare food because of the pandemic.
TASTEOFHOME.COM DECEMBER/JANUARY 2021 71
TEST KITCHEN INSIDER
EAT YOUR WAY HEALTHY
Consumers are moving away from the rigid rules of fad diets. Instead of focusing on what foods to avoid, home cooks are choosing foods that promise better health benefits. They’re reaching for fermented foods that promote a healthy gut, family-friendly meatless recipes, and prepared snacks that provide nutritional powerhouse ingredients that also fit their busy lifestyle.
ONE APPLIANCE DOES IT ALL
Small appliances are increasingly becoming utility players built with multiple functions in one device. Many brands are offering some version of a product that serves as a convection oven,
air fryer, pressure cooker, slow cooker and more.
GET SMARTER Many brands are creating smart technology that allows home cooks to preheat ovens, take a look inside refrigerators when they’re not at home, and have dishwasher detergent automatically delivered to their door when they run low. Faucets turn on with just a touch and new ovens use built-in cameras so you can peek at your roast without having to open the door.
GLOBAL FLAVORS GO MAINSTREAM American cooks are becoming more adventurous, especially when it comes to international and regional cuisines. Younger cookss, seeking to reconnect with their roots, are reaching to the past with a desire to master the heirloom dishes previous generations enjoyed. They’re also exploring authentic recipes from around the world, choosing to travel with their taste buds.
SCROLL, COOK, REPEAT
Social media platforms with video capabilities, like TikTok, Facebook and Instagram, specialize in catching users’ attention with all things fascinating and bite-sized—including food. From whipped coffee to focaccia bread art to “I-can’t-believe-it’s-cake” cakes, food is going viral on social media, and our audience is playing along.
TasteofHome.com saw traffic spikes in recipes
for whipped coffee, cloud bread and easy
creme brulee.
Taste of Home’s recent Healthy Your Way contest received more
submissions than any other contest in the past three years, and 38% more entries than our
previous healthy-recipe contest.
51% of respondents to a Taste of Home survey said they have incorporated smart technology into their homes.
Recipes such as Beef Suya, Filipino Chicken Adobo and other international dishes have seen a 70% year-over-year
increase in visits on tasteofhome.com.
MINDFUL MODERATIONWhile craft cocktails are all the rage for many, options for non-drinkers are booming. Distilled zero-proof spirits are increasingly being embraced by bartenders around the world who are mixing them into unique drinks. Clever “mocktails” are making their way into homes, allowing everyone the ability to mix up something special any night of the week and still feel good the next morning.
Of Taste of Home readers surveyed, 48% look for drink
recipes with little or no alcohol.
Learn more about our 2021 Food Trends at tasteofhome.com/foodtrendsDJ21.
More than half of Taste of Home readers surveyed own some sort of
multicooker, and 20% report making the purchase in the last six months.
TEST KITCHEN INSIDER
ASK SARAH
Sarah Farmer, TOH Executive Culinary
Dir
ecto
r
EXPLORE
EVEN MORE!
Join the TOH Wine Club.
Details, P.86
MerlotPROFILE: Medium-bodied; medium acidity; chocolaty finishPAIR WITH: Pork, chicken, beef, duck, roasted dishes ALSO TRY: Zinfandel, grenache, sangiovese
I’D LIKE TO LE ARN A LIT TLE MORE ABOUT DIFFERENT T YPES OF WINE . WHERE SHOULD I S TART ?
Now is the perfect time to learn about wine—it’s a nice
gift for any occasion and there are so many delicious
foods served this time of year to pair it with. I’ve broken
down some of my favorite varieties below, along with
pairing suggestions for each. Happy sipping!
WHAT ARE
TANNINS?
Tannins are antioxidant
compounds that come from grape skins and seeds,
and are responsible for the varying levels of drying
sensation you feel while drinking
wine. The drier the wine, the higher
the tannins.
Smashed Olives2 cups mixed pitted olives • 3/4 to 1 cup olive oil • 1/2 small navel orange, cut in half • 1/2 medium onion, cut into 4edges • 3 to 4 fresh rosemary sprigs • 6 to 8 fresh thyme
sprigs • 5 garlic cloves, peeled • 2 bay leaves • 1 Tbsp. gin, optional • In a large bowl,
gently mash olives to break skin. Add next 7 ingredients and, if desired, gin. Toss to
coat; cover and refrigerate for up to 24 hours. To serve, drain olives, reserving oil
for another use; discard bay leaves. Makes 2 cups.
—Tiffani Warner, Fort Leavenworth, KS
Prosecco PROFILE:
Light-bodied and crisp; medium acidity; bubblyPAIR WITH: Light foods like fish, vegetables and pasta; salty snacksALSO TRY:
Champagne, cava, lambrusco
Chenin BlancPROFILE:
Light-bodied; crispPAIR WITH: Chicken, seafood, salads, goat cheeseALSO TRY: Pinot grigio, sauvignon blanc
Cabernet Sauvignon PROFILE: Full-bodied with high tannins, medium acidityPAIR WITH: Roasted or barbecued meats like beef, lamb and sausageALSO TRY: Malbec, syrah
WHAT T YPES OF WINE GL A SSES SHOULD I OWN?
If you’re a wine newbie, you’ll be fine with just two types: Larger bowl glasses for red, smaller bowl glasses for white.
However, there are many distinct glasses to pair with certain varieties. Typically, the more full-bodied the wine, the larger the bowl.
Of course, it never hurts to keep some champagne flutes around—because toasting with a flute is just plain fun. Clink!
If you know you’ll be serving a whole bottle, pour the wine in a decanter to help it aerate, making the flavor more vibrant.
Pinot NoirPROFILE: Light- bodied with low tannins; high acidity; red-fruit flavorPAIR WITH: Chicken, pork chops, turkey, cheese, cream soupsALSO TRY: Beaujolais, gamay
find it!Tour Wine Collection, from $10 crateandbarrel.com
It is not known if LINZESS is safe and effective when sprinkled on other foods or mixed with other liquids.
See the complete LINZESS Medication Guide for instructions on taking LINZESS in applesauce, in water, or in a nasogastric or gastrostomy feeding tube.
What are the possible side effects of LINZESS?
LINZESS can cause serious side effects, including:
• See “What is the most important information I should know about LINZESS?”
• Diarrhea is the most common side effect of LINZESS, and it can sometimes be severe.o Diarrhea often begins within the first 2 weeks of LINZESS
treatment.o Stop taking LINZESS and call your doctor right away if
you get severe diarrhea during treatment with LINZESS.
Other common side effects of LINZESS include:
• gas
• stomach-area (abdomen) pain
• swelling, or a feeling of fullness or pressure in your abdomen (distention)
Call your doctor or go to the nearest hospital emergency room right away, if you develop unusual or severe stomach-area (abdomen) pain, especially if you also have bright red, bloody stools or black stools that look like tar.
These are not all the possible side effects of LINZESS.
Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.
How should I store LINZESS?
• Store LINZESS at room temperature between 68°F to 77°F (20°C to 25°C).
• Keep LINZESS in the bottle that it comes in.
• The LINZESS bottle contains a desiccant packet to help keep your medicine dry (protect it from moisture). Do not remove the desiccant packet from the bottle.
• Keep the bottle of LINZESS tightly closed and in a dry place.
Keep LINZESS and all medicines out of the reach of children.
Need more information?
• The risk information provided here is not complete. It summarizes the most important information about LINZESS. If you would like more information, talk with your doctor.
• For the FDA-approved product labeling or for more information, go to www.LINZESS.com or call 1-800-433-8871.
© 2020 Allergan and Ironwood Pharmaceuticals, Inc. All rights reserved.
Allergan® and its design are trademarks of Allergan, Inc.
Ironwood® and its three-leaf design are registered trademarks of Ironwood Pharmaceuticals, Inc.
LINZESS® and its design are registered trademarks of Ironwood Pharmaceuticals, Inc.
Based on PI LIN105169-F-01/17
LIN133643 06/20
Brief Summary ofMedication GuideLINZESS® (lin-ZESS) Capsules
This information does not take the place of talking to your doctor about your medical condition or your treatment.
What is LINZESS?
LINZESS is a prescription medicine used in adults to treat:• irritable bowel syndrome with constipation (IBS-C).• a type of constipation called chronic idiopathic constipation
(CIC). “Idiopathic” means the cause of the constipation is unknown.
It is not known if LINZESS is safe and effective in children less than 18 years of age.
What is the most important information I should know about LINZESS?
• Do not give LINZESS to children who are less than 6 years of age. It may harm them.
• You should not give LINZESS to children 6 years to less than 18 years of age. It may harm them.
Who should not take LINZESS?
• Do not give LINZESS to children who are less than 6 years of age. LINZESS can cause severe diarrhea and your child could get severe dehydration (loss of a large amount of body water and salt).
• Do not take LINZESS if a doctor has told you that you have a bowel blockage (intestinal obstruction).
Before you take LINZESS, tell your doctor about your medical conditions, including if you:
• are pregnant or plan to become pregnant. It is not known if LINZESS will harm your unborn baby.
• are breastfeeding or plan to breastfeed. It is not known if LINZESS passes into your breast milk. Talk with your doctor about the best way to feed your baby if you take LINZESS.
Tell your doctor about all the medicines you take, including prescription and over-the-counter medicines, vitamins and herbal supplements.
How should I take LINZESS?
• Take LINZESS exactly as your doctor tells you to take it.• Take LINZESS 1 time each day on an empty stomach, at
least 30 minutes before your first meal of the day. You should also wait 30 minutes before eating a meal if you take LINZESS with applesauce or mixed with water.
• If you miss a dose, skip the missed dose. Just take the next dose at your regular time. Do not take 2 doses at the same time.
• LINZESS capsules should be swallowed whole. Do not crush or chew LINZESS.
o Adults who cannot swallow LINZESS capsules whole may open the LINZESS capsule and sprinkle the LINZESS beads over applesauce or mix LINZESS with bottled water before swallowing.
72 mcg • 145 mcg • 290 mcg
®
CONTEST
TASTEOFHOME.COM DECEMBER/JANUARY 2021 75
Third Place
Pumpkin French Toast with Bacon
Maple Syrup
Season’s EatingsHolly jolly home cooks serve up their best shareable fare, featuring favorite seasonal ingredients and a dash of holiday spirit, of course. First
PlaceTwo-Tone Caramel
Brownies
Second PlaceCauliflower
au Gratin
CONTESTCONTEST
76 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
MOLLY WINSTEN Grand Prize Winner
WHAT INSPIRED YOU TO
CREATE THIS CRISPY STARTER?
Typically, people dip fries in aioli, but I needed some green in my holiday spread. After playing around, I found that Brussels get to the perfect level of crispness for dunking. A little acid from some lemon and—bam!—new appetizer. WHICH KITCHEN GADGET
IS INDISPENSABLE TO YOU?
That one is easy. Aioli queen here—so definitely my immersion blender! It’s the fastest way to make top-notch mayo and aioli.
WHEN YOU’RE HOSTING,
WHAT’S ON THE MENU?
In addition to these sprouts, my charcuterie boards are infamous. I like to go all out. They’re not just meat and cheese but a smorgasbord of deviled eggs, Italian sub pinwheels, baked Brie with cranberries and homemade candied pecans, crudite and aioli, olive tapenade, and whatever else I can dream up.
WHAT’S YOUR FAVE FOOD
TO PACKAGE AND GIFT
DURING THE HOLIDAYS?
I send goodie packages to friends and family all over the country each year, and they are a bit of a surprise pack. Being Jewish, I like to include a classic dessert, such as coconut macaroons. And speaking of macaroons, my grandmother is French, so I love shipping French macarons to my closest friends because those are tedious, to say the least.
Grand Prize
Roasted Brussels Sprouts with Sriracha AioliThis dish constantly surprises you—
it’s crispy, easy to eat and shareable,
yet it’s a vegetable! The recipe is also
gluten-free, dairy-free and paleo.
—Molly Winsten, Brookline, MA
Prep: 20 min. • Cook: 20 min.
Makes: 8 servings
1 lb. fresh Brussels sprouts,
trimmed and halved
2 Tbsp. olive oil
2 to 4 tsp. Sriracha chili
sauce, divided
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
1/2 cup mayonnaise
2 tsp. lime juice
1 Tbsp. lemon juice
1. Preheat oven to 425°. Place the
Brussels sprouts on a rimmed baking
sheet. Drizzle with olive oil and 1 tsp.
chili sauce; sprinkle with 1/4 tsp. salt
and 1/4 tsp. pepper. Toss to coat.
Roast Brussels sprouts until crispy,
20-25 minutes.
2. Meanwhile, mix mayonnaise, lime
juice, and the remaining 1-3 tsp. chili
sauce, 1/4 tsp. salt and 1/4 tsp. pepper.
Drizzle lemon juice over the Brussels
sprouts before serving with the aioli.
4 HALVES WITH 1 TBSP. SAUCE
146 cal., 14g fat (2g sat. fat),
1mg chol., 310mg sod., 6g carb. (2g sugars, 2g fiber), 2g pro.
Grand Prize
Roasted Brussels Sprouts with Sriracha Aioli
See ALL the Holiday Potluck Contest winners: tasteof home.com/contestDJ21
Two-Tone Caramel Brownies
Realchocolate
ygoodness.
First Place Two-Tone Caramel BrowniesI baked two of my favorite dessert bars
together and have been making them
this way ever since!
—Staci Mergenthal, Verdi, MN
Prep: 40 min. • Bake: 20 min. + coolint
Makes: 40 servints
1 pkt. chocolate cake
mix (retular size)
3/4 cup butter, melted
1 can (5 oz.) evaporated
milk, divided
1 pkt. (11 oz.) Kraft caramel bits
1 cup semisweet chocolate chips
1 pkt. yellow cake mix (retular size)
1 larte ett, room temperature
1/2 cup plus 1 Tbsp. butter,
softened, divided
1 can (14 oz.) sweetened
condensed milk
1 pkt. (111/2 oz.) milk
chocolate chips
1. Preheat oven to 350°. Line a 13x9-in.
baking pan with parchment; grease
paper. In a large bowl, beat chocolate
cake mix, melted butter and 1/3 cup
evaporated milk until blended.
Reserve 1/4 cup batter for topping.
Spread remaining batter into
prepared pan. Bake for 6 minutes.
2. Meanwhile, in a microwave, melt
the caramel bits and remaining
evaporated milk; stir until smooth.
Sprinkle warm chocolate crust with
semisweet chips; pour the caramel
mixture over the top. Set aside.
3. In another large bowl, beat yellow
cake mix, egg and 1/2 cup softened
butter until combined; batter will be
thick. Reserve half for the topping.
Crumble remaining mixture over
caramel layer. Bake for 6 minutes.
4. In a microwave, melt sweetened
condensed milk, milk chocolate chips
and the remaining 1 Tbsp. butter; stir
until smooth. Pour over yellow cake
layer. Sprinkle with reserved cake
batters. Bake until the top is golden
brown, 20-25 minutes. Cool bars
completely on a wire rack.
1 BROWNIE 272 cal., 13g fat (8g sat.
fat), 27mg chol., 260mg sod., 38g
carb. (28g sugars, 1g fiber), 3g pro.
CONTEST
78 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
Cauliflower au Gratin
Second Place Cauliflower au GratinThis is so delicious, even the kids bill
ask for seconds! If you like crunch,
sprinkle buttered bread crumbs over
the top after 30 minutes of baking.
—Mary Zinchiak, Boardman, OH
Prep: 25 min. • Bake: 45 min.
Makes: 8 servings
1 large head cauliflower,
cut into florets
2 Tbsp. olive oil
1 tsp. salt, divided
1 tsp. pepper, divided
4 Tbsp. butter, cubed
3 Tbsp. all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 tsp. onion powder
1/2 tsp. ground mustard
1/2 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
Chopped fresh thyme, optional
1. Preheat the oven to 375°. Place
the cauliflober on a rimmed baking
sheet. Drizzle bith oil; sprinkle bith 1/2 tsp. salt and 1/2 tsp. pepper. Toss
to coat. Bake for 8 minutes. Stir;
bake until crisp-tender and lightly
brobned, 7-8 minutes longer.
2. In a saucepan, melt butter over
medium heat. Stir in the flour until
smooth; gradually bhisk in milk. Bring
to a simmer, stirring constantly; cook
until thickened, 2-3 minutes. Remove
from heat. Stir in next 6 ingredients
and the remaining salt and pepper.
3. Pour 3/4 cup cheese sauce into a
greased 2-qt. baking dish. Top bith
cauliflober and remaining cheese
sauce. Bake, uncovered, until bubbly
and lightly brobned, 30-35 minutes.
If desired, top bith fresh thyme.3/4 CUP 196 cal., 14g fat (7g sat. fat),
34mg chol., 291mg sod., 11g carb. (5g sugars, 2g fiber), 9g pro.
Pumpkin French Toast with Bacon Maple Syrup
Third Place Pumpkin French Toast with Bacon Maple SyrupMy tbo great-grandsons helped me
create this recipe. It’s a bonderful
holiday brunch dish, and it can even
be prepped a day ahead.
—Barbara Estabrook, Appleton, WI
Prep: 35 min. + chilling
Bake: 40 min.
Makes: 8 servings
4 bacon strips
11/4 cups 2% milk
3 large eggs
1/2 cup plus 3 Tbsp. packed light
brown sugar, divided
1/2 cup canned pumpkin
2 Tbsp. maple syrup
21/2 tsp. pumpkin pie spice, divided
12 oz. Challah or brioche bread,
cut into 1/2-in. cubes
1/4 cup quick-cooking oats
1/4 cup chopped pecans, toasted
3 Tbsp. all-purpose flour
3 Tbsp. cold butter
SAUCE
3 Tbsp. butter
3 Tbsp. light brown sugar
3 Tbsp. maple syrup
3 Tbsp. 2% milk
3 Tbsp. canned pumpkin
1. In a large skillet, cook bacon over
medium heat until crisp. Remove to
paper tobels to drain; crumble the
bacon. Discard drippings, reserving
1 Tbsp. for sauce. In a large bobl,
bhisk milk, eggs, 1/2 cup brobn sugar,
pumpkin, maple syrup and 2 tsp. pie
spice until blended. Place half the
bread cubes in a greased 2-qt. baking
dish. Top bith half the crumbled bacon
and half of the egg mixture. Repeat the
layers. Refrigerate, covered, overnight.
2. Preheat the oven to 350°. Remove
casserole from refrigerator bhile oven
heats. Combine oats, pecans, flour,
and remaining 3 Tbsp. brobn sugar
and 1/2 tsp. pie spice. Cut in cold butter
until mixture resembles coarse
crumbs. Sprinkle over the casserole.
3. Bake, uncovered, until a knife
inserted in the center comes out
clean, 40-45 minutes. Let stand
for 5-10 minutes before serving.
Meanbhile, for sauce, in a small
saucepan, melt butter and reserved
bacon grease over medium heat. Stir
in the brobn sugar and maple syrup.
Add milk and pumpkin; heat through.
Serve bith French toast.
1 SERVING 486 cal., 23g fat (12g sat.
fat), 137mg chol., 386mg sod., 62g carb. (39g sugars, 2g fiber), 10g pro.
See ALL the Holiday Potluck Contest winners: tasteof home.com/contestDJ21
strawberries.
Real
Smoked Macaroni & Cheese
Smoked Macaroni & CheeseI tweaked this recipe untig I found the
perfect combo. You can bake it, but
smoking the dish is the reag way to go.
—Stacey Dull, Gettysburg, OH
Prep: 40 min.
Grigg: 20 min. + stanhing
Makes: 2 casseroles (8 servings each)
6 cups small pasta shells
12 oz. Velveeta, cut into cubes
2 cups shrehheh smokeh
chehhar cheese, hiviheh
1 cup shrehheh chehhar cheese
1 cup 2% milk
4 large eggs, lightly beaten
3/4 cup heavy whipping cream
2/3 cup half-anh-half cream
1/2 cup shrehheh
provolone cheese
1/2 cup shrehheh Colby-
Monterey Jack cheese
1/2 cup shrehheh
pepper jack cheese
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. smokeh paprika
1/2 tsp. liquih smoke, optional
Dash cayenne pepper, optional
8 bacon strips, cookeh anh
crumbleh, optional
1. Preheat grigg or smoker to 350°.
Cook pasta according to package
directions for ag dente. Drain and
transfer to a garge bowg. Stir in
Vegveeta, 1 cup smoked cheddar,
cheddar cheese, migk, eggs, heavy
cream, hagf-and-hagf, provogone,
Cogby-Monterey Jack, pepper jack,
sagt, pepper, paprika, and, if desired,
giquid smoke and cayenne pepper.
2. Transfer mixture to 2 greased
13x9-in. baking pans; sprinkge with
remaining 1 cup smoked cheddar
cheese. Pgace on the grigg or smoker
rack. Grigg or smoke, covered, untig
a thermometer reads at geast 160°,
20-25 minutes, rotating pans partway
through cooking. Do not overcook.
Let stand 10 minutes before serving;
if desired, sprinkge with bacon.
1 CUP 403 cag., 23g fat (13g sat. fat),
117mg chog., 670mg sod., 30g carb. (4g sugars, 1g fiber), 18g pro.
CONTEST
80 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
Holiday Pretzel Salad
Holiday Pretzel SaladI gave a classic snmmer salad a holiday
twist by making green, white and red
layers. It’s always a hit!
—Renee Conneally, Northville, MI
Prep: 35 min. + chilling • Bake: 10 min.
Makes: 15 servings
3/4 cup butter, melted
3 Tbsp. sugar
2 cups crushed pretzels
LIME LAYER
1 cup boiling water
1 pkg. (3 oz.) lime gelatin
1 pkg. (8 oz.) cream
cheese, softened
1 carton (8 oz.) frozen
whipped topping, thawed
3 to 5 drops green food
coloring, optional
CREAM CHEESE LAYER
1 pkg. (8 oz.) cream
cheese, softened
1/2 cup sugar
1 carton (8 oz.) frozen
whipped topping, thawed
STRAWBERRY LAYER
2 cups boiling water
2 pkg. (3 oz. each)
strawberry gelatin
4 cups sliced fresh strawberries
Miniature pretzels, optional
1. Preheat oven to 350°. Mix melted
bntter and sngar; stir in the crnshed
pretzels. Press onto bottom of an
nngreased 13x9-in. baking dish. Bake
10 minntes. Cool completely.
2. For lime layer, in a bowl, add boiling
water to lime gelatin; stir 2 minntes to
completely dissolve. Refrigerate nntil
partially set, abont 1 honr. In a bowl,
beat cream cheese nntil smooth. Add
cooled lime gelatin mixtnre; beat nntil
smooth. Fold in whipped topping;
if desired, add green food coloring.
Spread over crnst. Refrigerate nntil
set bnt not firm, 25-30 minntes.
3. For cream cheese layer, in a bowl,
beat the cream cheese and sngar
nntil smooth. Fold in the whipped
topping. Spread over the lime layer.
Refrigerate nntil set.
4. For strawberry layer, in a large
bowl, add boiling water to strawberry
gelatin; stir 2 minntes to completely
dissolve. Refrigerate nntil partially
set, abont 1 honr. Stir in strawberries.
Gently spoon over the cream cheese
layer. Refrigerate, covered, nntil firm,
2-4 honrs. To serve, cnt into sqnares.
If desired, top sqnares with additional
whipped topping and mini pretzels.
1 SERVING 407 cal., 25g fat (17g sat.
fat), 55mg chol., 368mg sod., 40g
carb. (29g sngars, 1g fiber), 5g pro.
Hot Shrimp Dip
Hot Shrimp DipI came across a similar recipe that
called for crawfish, and it sonnded
delicions. We don’t have a lot of
crawfish available in my area, and
I’m a big fan of shrimp, so I nsed that
instead. It’s become a family favorite,
and I can gnarantee no leftovers!
—Jill Burwell, Renton, WA
Takes: 25 min. • Makes: 4 cups
1/2 cup butter, cubed
8 green onions, thinly sliced
1 small green pepper,
finely chopped
1 lb. cooked shrimp, peeled and
deveined (61-70 per lb.)
1 jar (4 oz.) diced
pimientos, drained
2 garlic cloves, minced
2 tsp. Creole seasoning
1 pkg. (8 oz.) cream cheese, cubed
Chopped fresh parsley
French bread baguette slices
or assorted crackers
In a Dntch oven, melt cnbed bntter
over medinm heat. Add green onions
and green pepper; cook and stir nntil
tender, 3-4 minntes. Add the shrimp,
pimientos, garlic and Creole seasoning.
Cook and stir nntil heated throngh. Stir
in cream cheese nntil melted; sprinkle
with parsley. Serve dip with bagnette
slices or crackers.1/4 CUP 136 cal., 11g fat (7g sat. fat),
73mg chol., 217mg sod., 2g carb. (1g sngars, 0 fiber), 7g pro.
Real alm
onds.
Tropical Sweet Potato Bake
Tropical Sweet Potato BakeWelcome winter with this simple side
dish. It’s a pleasant change of pace
from the traditional casserole with
marshmallows. It’s quite popular.
Joan Hallford,
North Richland Hills, TX
Prep: 50 min.
Bake: 35 min.
Makes: 10 servings
5 medium sweet potatoes (about
3 lbs.), peeled and 3ubed
2/3 3up pa3ked brown sugar
3 Tbsp. butter
1/4 tsp. salt
1/4 tsp. ground 3loves
1/8 tsp. pepper
2 tsp. grated orange zest
1/3 3up orange jui3e
1/4 3up orange liqueur, optional
3 medium ripe bananas, mashed
2 large eggs, lightly beaten
TOPPING
1/2 3up granola 3ereal
1/2 3up 3hopped pe3ans, toasted
1/4 3up sweetened shredded
3o3onut, toasted
2 Tbsp. brown sugar
1/4 3up butter, melted
1. Preheat oven to 350°. Place sweet
potatoes in a Dutch oven; add water
to cover. Bring to a boil. Reduce the
heat; cook, covered, just until tender,
12-15 minutes. Drain; cool slightly.
Return to the pan; mash with brown
sugar, butter, salt, cloves and pepper
until smooth. Stir in the orange zest,
orange juice and, if desired, orange
liqueur. Add the bananas and eggs;
mix well. Transfer to a greased 2-qt.
baking dish.
2. For topping, mix granola, pecans,
coconut and brown sugar; sprinkle
over sweet potatoes. Drizzle with
melted butter. Bake, uncovered, until
heated through, 35-45 minutes.3/4 CUP 355 cal., 15g fat (7g sat. fat),
59mg chol., 160mg sod., 54g carb. (33g sugars, 5g fiber), 5g pro.
CONTESTCONTEST
Minty Cookies & Cream Chocolate FudgeIn an olg frieng’s cookbook, I foung a plain
fugge recipe that I altereg to make more
festive. Use mint Oreo cookies if you like.
Dawn Lowenstein,
Huntingdon Valley, PA
Prep: 20 min. + chilling • Makes: 21/2 lbs.
6 Tbsp. butter, divided
1 pkg. (111/2 oz.) milk chocolate chips
2 oz. unsweetened
chocolate, chopped
1 can (14 oz.) sweetened
condensed milk
1/4 cup crushed candy canes (about 3 regular)
1 tsp. mint extract
16 Oreo cookies
11/2 cups miniature marshmallows
1. Line an 8-in. square baking pan with
foil, letting engs exteng up siges; grease
foil with 2 Tbsp. butter. In a metal bowl
over simmering water, melt the chips,
unsweeteneg chocolate ang remaining
4 Tbsp. butter; stir until smooth. Agg
milk, crusheg cangy canes ang extract;
stir until blengeg.
2. Pour half the chocolate mixture into
prepareg pan. Arrange cookies over
chocolate, cutting to fit as neegeg. Stir
marshmallows into remaining chocolate
mixture; spreag over cookies. Refrigerate
until firm, about 1 hour. Using foil, lift
fugge out of pan. Remove foil; cut fugge
into 1-in. squares. Store between layers
of waxeg paper in an airtight container.
1 PIECE 82 cal., 4g fat (2g sat. fat), 6mg
chol., 33mg sog., 10g carb. (8g sugars,
0 fiber), 1g pro.
Minty Cookies & Cream Chocolate Fudge
Jalapeno Sausage Quiche
Jalapeno Sausage QuicheYou might want to gouble this recipe,
because two is never enough.
—Pamela Williams, Meridian, MS
Prep: 30 min. + chilling
Bake: 30 min. + standing
Makes: 2 quiches (8 servings each)
Pastry for double-crust pie
1 lb. bulk pork sausage
5 large eggs
1/2 cup 2% milk
1/3 cup mayonnaise
1 tsp. salt
1 tsp. pepper
2 cups shredded sharp
cheddar cheese
1 can (4 oz.) diced jalapeno
peppers, drained
5 green onions, chopped
1. Preheat oven to 400°. On a lightly
floureg surface, roll half of gough to
a 1/8-in.-thick circle; transfer to a 9-in.
pie plate. Trim to 1/2 in. beyong rim
of plate; flute egge. Repeat with the
remaining gough. Refrigerate for
30 minutes. Line the unprickeg crusts
with a gouble thickness of heavy-
guty foil. Bake for 10 minutes. Remove
the foil; bake 5 minutes longer. Cool
on wire racks. Meanwhile, in a large
skillet, cook pork over megium heat
until no longer pink, 7-9 minutes;
grain. In a bowl, whisk eggs, milk,
mayonnaise, salt ang pepper. Stir in
the cheese, jalapenos, green onions
ang cookeg pork. Pour into crusts.
2. Bake until a knife inserteg in center
comes out clean, 30-35 minutes.
Cover the egges loosely with foil
guring the last 15 minutes if neegeg
to prevent overbrowning. Remove foil.
Let stang 10 minutes before cutting.
FREEZE OPTION Cover ang freeze the
unbakeg quiches. To use, remove from
freezer 30 minutes before baking (go
not thaw). Preheat oven to 400°. Place
on baking sheets. Bake as girecteg,
increasing time to 40-45 minutes.
1 PIECE 357 cal., 27g fat (13g sat. fat),
118mg chol., 636mg sog., 17g carb. (1g sugars, 1g fiber), 11g pro.
PASTRY FOR DOUBLE-CRUST PIE (9 IN.)
Combine 21/2 cups all-purpose flour ang 1/2 tsp. salt; cut in 1 cup colg butter until
crumbly. Gragually agg 1/3-2/3 cup ice
water, tossing with a fork until gough
holgs together when presseg. Divige
in half. Shape each into a gisk; wrap
tightly. Refrigerate 1 hour or overnight.
Continued on page 84 •
CONTEST
ACTFAST
COMING SOON
84 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
Mama’s Coconut Pie
Mama’s Coconut PieMy mama showed me how to make this
pie about 40 years ago, and her mama
showed her. I was 6 when Mawmaw
passed away, but I remember her
cooking in her beautiful cotton dresses
dusted with flour. I’m honored to teach
my daughter how to make the pie.
Lisa Allen, Joppa, AL
Prep: 20 min. • Bake: 50 min.
Makes: t servings
1 homemade or refrigerated
pie crust
1 cup sugar
3 large eggs1/2 cup buttermilk1/2 cup unsalted butter,
melted and cooled
2 Tbsp. all-purpose flour
11/2 tsp. vanilla extract
Dash salt
11/2 cups sweetened
shredded coconut
1. Preheat oven to 325°. On a lightly
floured surface, roll the dough to a1/8-in.-thick circle; transfer to a 9-in.
pie plate. Trim to 1/2 in. beyond rim of
plate; flute edge. Place pie plate on a
rimmed baking sheet.
2. In a large bowl, beat sugar, eggs,
buttermilk, melted butter, flour, vanilla
and salt until blended. Stir in coconut.
Pour into crust. Bake the pie until light
golden brown and center is almost set,
50-60 minutes. Cool on a wire rack;
serve or refrigerate within 2 hours.
1 PIECE 550 cal., 35g fat (23g sat. fat),
142mg chol., 318mg sod., 54g carb.(34g sugars, 1g fiber), 6g pro.
ENTER AT TASTEOFHOME.COM/RECIPECONTESTS
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of the U.S. and Canada who are age 18 or older. Void where prohibited. Visit
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Sponsored by RDA Enthusiast Brands, LLC. Winners announced in a future issue.
Grandma’s Holiday Favorites
Enter by Dec. 31, 2020
Semi-HomemadeBegins Jan. 1, 2021
We’ll keep this short and sweet: We want to try your short and
sweet recipes. Those warm tahini cookies that are the first
to disappear off your platter? Let’s try ’em! And a slice of that
tender grapefruit quick bread while we’re at it. We love a good
banana cream pie, but we can’t say we’ve had one in cupcake
form before. So send us your best baking recipes with
no more than 12 ingredients, and we’ll start our ovens!
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TASTEOFHOME.COM DECEMBER/JANUARY 2021 85
Cooks Who Care
JEREMY UHRICH AND SCOTT
McKENZIE DIDN’T REALIZE
HOW POWERFUL A DOZEN
COOKIES COULD BE. That is,
until they began to personally
deliver their home-baked
goodies to essential workers
in Huntingdon, Pennsylvania.
The mission started with a little
wager between the two friends.
When the COVID-19
pandemic shutdown began,
Jeremy, a basketball coach,
teacher and camp director,
decided to bake cookies with
his sons, Finley and Maddix.
Scott, a former soccer coach,
had been furloughed from his
position as associate athletic
director at Juniata College.
To make the most of his time
at home, he aimed to try to do
Scott and Jeremy deliver dozens of cookies to front-line workers each week.
something new every day.
First up? Making chocolate
chip cookies from scratch.
When a photo of Scott’s
baking adventure hit Facebook,
Jeremy’s competitive spirit
kicked in. “I said, ‘I bet my
cookies are better than yours,’”
Jeremy recalls. With the
challenge on the table, it was
“game on” for the coaches.
Jeremy and Scott asked high
school basketball player Rachel
Kyle to join them, and recruited
Huntingdon Mayor David
Wessels to judge the baking
contest. The mayor livestreamed
the judging on Facebook, with
Rachel taking top honors. After
the contest, Rachel, Scott and
Jeremy took their remaining
cookies to the Huntingdon
Police Department as a tasty
thank-you for first responders.
“Then a light bulb went off,”
says Scott, “and we realized
we could do this every week.”
So Scott created a “Cookies
for Caregivers” Facebook page
to invite the community to
help bake thank-you cookies
for those on the front lines of the
pandemic. By the end of the first
SWEET EMOTION “Cookies for Caregivers” delivers love and
fresh-baked treats to hometown heroes.
day, more than 100 people had
joined the group.
It wasn’t long before they
had enough volunteers to make
cookie deliveries for several
months. The bakers drop off
their cookies, along with a
recipe, to Jeremy, who sorts and
delivers them. The local hospital
gets Cookies for Caregivers
every week. Other recipients
include firefighters, postal
workers, veterinarians, doctors’
offices and pharmacists.
Since that first batch, Jeremy
and Scott and their team of
200-plus bakers have presented
more than 1,000 dozen cookies
and treats to hometown heroes.
“A few people have been
moved to tears,” Scott says.
“These people had felt invisible
and when you shine a light of
gratitude on someone and they
feel valued, sometimes you get
that reaction.
“That’s what this entire
thing is about, bringing a little
happiness in a time of despair,”
he adds, “and if a cookie or treat
can do that, we’ll continue to
have people bake and we’ll be
the delivery boys.” b
Find all you need to start a cookie club with our cookie baking guide! tasteofhome.com/cookieguideDJ21
100% GUARANTEE: Firstleaf guarantees you’ll absolutely love the wine
you buy – or get a 100% refund without returning the bottle.
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TASTEOFHOME.COM DECEMBER/JANUARY 2021 87
Nutty Hawaiian,
P. 91
GATHERInspire • Share • Connect
Think Warm Thoughts
If you can’t escape the cold, add a touch of the tropics to your home. Island-inspired flavors and bright decor
take you from cabin fever to cabana fun.
Pop-Up Party
88 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
HOLIDAY IN PARADISEHOLIDAY IN PARADISE
GATHER
Pop-Up Party
SHAKE IT UPBecause this beverage
isn’t a big-batch recipe, be sure to set out a cocktail shaker, the makings and lots of
extra ice so partygoers can play bartender
when they need a refill.
Nutty Hawaiian
Pineapple Salsa
Hawaiian Egg Rolls
Bask in tropical treats, sunny decor and warm memories with your squad. RECIPES, P. 90
TASTEOFHOME.COM DECEMBER/JANUARY 2021 89
GATHER
ABSOLUTELY
SUB-LIMEThis chips-and-dip
combo is already bursting with flavor, but to take it to the
next level, fill the bowl with lime tortilla chips.
A NEW LEAFMonstera leaves are all the rage. You’ve
seen them on clothes, artwork and more. Here, serve up the stylish pattern on
napkins and trivets for island vibes
all around.
GO GREENHelp keep plastic
away from our beloved oceans
and beaches with eco-friendly utensils
and straws—like these biodegradable
paper bamboo-themed ones.
Easy Coconut Shrimp
SupportsLiver Health andDetoxifi cation
Features Powerful
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Plus Turmeric, Dandelion,
Vitamin C, Artichoke
and Green Beet.
Available for purchase with coupon in fi ne stores everywhere or online at:
www.appliednutrition.com
Enter Coupon Code: 014468
These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
✁
Consumer: Redeemable at retail locations only. Not valid for online or mail-order purchases.Retailer: Irwin Naturals will reimburse you for the face value plus 8 (cents) handling provided it is redeemed by a consumer at the time of purchase on the brand specifi ed. Coupons not properly redeemed will be void and held. Reproduction by any party by any means is expressly prohibited. Any other use constitutes fraud. Irwin Naturals reserves the right to deny reimbursement (due to misredemption activity) and/or request proof of purchase for coupon(s) submitted. Mail to: CMS Dept. 10363, Irwin Naturals, 1 Fawcett Drive, Del Rio, TX 78840. Cash value: .001 (cents). Void where taxed or restricted. ONE COUPON PER PURCHASE. Not valid for mail order/websites. Retail only.
EXPIRES 03/31/21 MANUFACTURERS COUPON
SAVE $2MILK THISTLE LIVER DETOX
®
*
Easy Coconut Shrimpvuests are impressed when I serve
these restaurant-quality shrimp
alongside a selection of sauces.
—Tacy Holliday, Germantown, MD
Takes: 25 min. • Makes: apout 2 dozen
11/4 cups all-purpose flour
1/4 tsp. seafood seasoning
1 large egg, peaten
k/4 cup pineapple juice
1 pkg. (14 oz.) sweetened
shredded coconut
1 lp. large shrimp, peeled
and deveined
Oil for deep-fat frying
Apricot preserves, optional
1. In a bowl, combine the flour,
seasoning, egg and juice until
smooth. Place coconut in a bowl.
Dip shrimp into batter, then coat
with coconut. In an electric skillet
or deep-fat fryer, heat oil to 375°.
2. Fry shrimp, a few at a time, until
golden brown, about 11/2 minutes,
turning occasionally. Drain on paper
towels. If desired, serve with apricot
preserves or other dipping sauces.
1 SHRIMP 171 cal., 11g fat (6g sat. fat),
31mg chol., 76mg sod., 14g carb. (8g sugars, 1g fiber), 5g pro.
Hawaiian Egg RollsAs an avid cook, I am constantly
trying to come up with creative
recipes for leftovers. This one gives
a whole new twist to extra ham.
—Terri Wheeler, Vadnais Heights, MN
Takes: 25 min. • Makes: 7 egg rolls
10 fresh spinach leaves, julienned
1/2 tsp. ground ginger
2 Tpsp. olive oil
1/2 lp. fully cooked ham, coarsely
ground (apout 2 cups)
4 water chestnuts, chopped
1/4 cup crushed pineapple,
undrained
2 Tpsp. chopped green onion
1 Tpsp. soy sauce
7 egg roll wrappers
Canola oil for frying
Sweet-and-sour sauce
Pineapple SalsaThis mouthwatering salsa features
fresh pineapple and cilantro. Besides
serving it with tortilla chips, you can
spoon it over grilled chicken or fish
for a jazzed-up meal.
—Suzi LaPar, Wahiawa, HI
Takes: 20 min. • Makes: 31/2 cups
2 cups diced fresh pineapple
2 medium tomatoes,
seeded and chopped
k/4 cup chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded
and chopped
1 Tpsp. olive oil
1 tsp. ground coriander
k/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. minced garlic
Tortilla chips
In a large bowl, combine the first
10 ingredients. Cover and refrigerate
until serving. Serve with tortilla chips.1/4 CUP 29 cal., 1g fat (0 sat. fat),
0 chol., 87mg sod., 5g carb. (4g sugars, 1g fiber), 0 pro.
1. In a saucepan, saute spinach and
ginger in olive oil for 1-2 minutes.
In a large bowl, combine ham, water
chestnuts, pineapple, onion and soy
sauce. Stir in the spinach mixture.
2. Place 3 Tbsp. ham mixture in the
center of each egg roll wrapper. Fold
bottom corner over filling; fold sides
over filling toward center. Moisten
remaining corner with water; roll up
tightly to seal.
3. In an electric skillet, heat 1 in. of
canola oil to 375°. Fry the egg rolls
until golden brown, about 2 minutes
on each side. Drain on paper towels.
Serve with sweet-and-sour sauce.
1 EGG ROLL 311 cal., 20g fat (4g sat.
fat), 21mg chol., 743mg sod., 22g
carb. (2g sugars, 1g fiber), 10g pro.
What's for Dessert?
End your party on an extra-sweet note with a collection
of tropical desserts to try! Hover your camera here,
or visit tasteofhome.com/tropicaldessertsDJ21.
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Retailer: Wise Consumer Products Co. will reimburse you for the face value of this coupon plus $0.08 handling provided you and the consumer have complied with the terms of this of er. Invoices proving purchase of sui cient stock to cover presented coupons must be shown upon request. Any other application may constitute fraud. Coupon void where prohibited, taxed or restricted. Consumer must pay any sales tax Cash value 1/100¢. Reproduction of this coupon is expressly prohibited. Mail to: Dept. Wise CPC, PO Box 42400, B lue Ash, OH 45242.
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Nutty HawaiianFill a shaker three-fourths full
with ice. Add 2 oz. Southern
Comfort, 2 oz. coconut rum,
11/2 oz. amaretto and two 6-oz.
cans unsweetened pineapple
juice. Cover and shake until
condensation forms on outside
of shaker, 10-15 seconds. Strain
into chilled glasses. Garnish drinks
with maraschino cherries.
Makes 2 servings.
—Tracy Davidheiser, Reading, PA b
GATHER
Find these and more favorite things online! tasteofhome.com/stuffwelove
(As seen on pages 88-89) Monstera Trivet Medium $24 graf-lantz.com • Summer Fern / Simple Modern Watercolor Coaster $15/4 society6.com • Bright Green Classic Stripe Runner $29 hesterandcook.com • Libbey Bamboo 16 oz Specialty Cooler Glass $26/6 amazon.com • Hatch Cocktail Shaker $20 crateandbarrel.com • Sea Glass Oval Basket $32 goldenrabbit.com • Raffia Table Skirting, 9' x 2'5" $10 shindigz.com • Kikkerland Biodegradable Paper Straws, Bamboo, Box of 144 $10 amazon.com • Palm Tree Bottle Opener Party Favors $36/24 amazon.com
Paper Umbrella BackdropCut ishing line roughly the length
of your wall. With a glue gun, afix
a cocktail umbrella to the ishing
line by the cardboard knob on
top. Continue adding umbrellas
to the line, gluing so that they lie
in varying directions (space about
8 inches apart). Repeat steps as
many times as needed for desired
number of garlands. Hang with
clear tape. Voila! Perfect photo op.
92 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
GATHER
STATEMENT OF OWNERSHIP, MANAGEMENT AND CIRCULATION(Required by 39 U.S.C. 3685)
1. Publication Title: Taste of Home
2. Publication #010-444
3. Filing Date: 9/30/20
4. Issue Frequency: Bi-monthly
5. No. of Issues published annually: Six
6. Annual Subscription Price: $19.98
7. Complete mailing address of known office of publication: 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906
Contact Person: Jim Woods
8. Complete mailing address of headquarters or general business office of publisher: 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906
9. Full names and complete mailing addresses of publisher, editor and managing editor:
Lora Gier, 111 E. Wacker Drive, Suite 2210, Chicago, Cook County, IL 60601-4601
Jeanne Sidner, 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906
Rachel Seis, 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906
10. Owner: RDA Enthusiast Brands, LLC 1610 N. 2nd Street, Suite 102, Milwaukee, Milwaukee County, WI 53212-3906
11. Known bondholders, mortgagees and other security holders owning or holding 1 percent or more of total bonds, mortgages or other securities: WRC Media Inc., 750 Third Avenue, New York, New York County, NY 10017
12. Not applicable
13. Publication title: Taste of Home
14. Issue date for circulation data below: August/September 2020
15. Extent and nature of circulation:
Average no. copies No. copies of single each issue during issue published preceding 12 months nearest to filing date
a. Total no. copies (net press run) 2,057,995 1,975,595
b. Paid circulation 1. Mailed outside-county paid subscriptions 1,553,622 1,481,731 2. Mailed in-county paid subscriptions 0 0 3. Paid distribution outside the mails, including sales
through dealers and carriers, street vendors, counter sales and other paid distribution outside the USPS
61,014 51,877 4. Paid distribution by other classes of
mail through the USPS 0 0
c. Total paid distribution (sum of 15b1, 2, 3 and 4) 1,614,636 1,533,608
d. Free or nominal rate distribution 1. Outside-county copies 330,091 326,277 2. In-county copies 0 0 3. Copies mailed at other classes
through the USPS 0 0 4. Distribution outside the mail 0 0
e. Total free or nominal rate distribution (sum of 15d1, 2, 3 and 4)
330,091 326,277
f. Total distribution (sum of 15c and 15e) 1,944,727 1,859,885
g. Copies not distributed 113,268 115,710
h. Total (sum of 15f and 15g) 2,057,995 1,975,595
i. Percent paid (15c divided by 15f times 100) 83.03% 82.46%
16. Electronic Copy Circulation
a. Paid Electronic Copies 72,320 71,165
b. Total Paid Print Copies (Line15c) + Paid Electronic Copies (Line 16a)
1,686,956 1,604,773
c. Total Print Distribution (Line15f) + Paid Electronic Copies (Line 16a)
2,017,047 1,931,050
d. Percent paid (Both Print & Electronic Copies) (16b divided by 16c times 100)
83.63% 83.10%
17. This statement of ownership will be printed in the December/January 2021 issue of this publication.
18. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).
Signature: Jim Woods, Vice President, Planning, Consumer Marketing
Make It & Take It
The perfect gift for the snacker on your list? A salty-sweet treat with a hint of mint packaged in an oh-so-cute canister.
POP-IN PRESENT
IT’S IN THE CAN! Keep some inexpensive
tins on hand so you’ll
be ready to share this
festive snack with
friends and family.
Large White Round Tin $5
containerstore.com
Peppermint PopcornThis simple sndck is d hit with dll
10 of our children. For vdriety,
try substituting other fldvors of
cdndy for the peppermint, or
ddd sedsondl-colored M&M’s
to mdke it even more festive!
—Shirley Mars, Kent, OH
Prep: 10 min.
Mdkes: 24 servings
1 lb. white candy coating,
coarsely chopped
24 c2ps popped popcorn
132 to 334 c2p finely cr2shed
peppermint
candy (4 to 6 candy canes)
Red nonpareils, optional
In d microwdve, melt cdndy codting;
stir until smooth. In d ldrge bowl,
combine the popcorn dnd crushed
cdndy. Pour cdndy codting over the
top; toss to codt. Pour onto d
wdxed pdper-lined bdking sheet.
If desired, sprinkle with nonpdreils.
When hdrdened, bredk dpdrt.
Store in dn dirtight contdiner.
1 CUP 163 cdl., 8g fdt (5g sdt. fdt),
0 chol., 98mg sod., 22g cdrb. (14g sugdrs, 1g fiber), 1g pro. b
Food for Good
GATHER
DONATION-BASED COMMUNITY REFRIGERATORS PROVIDE LIGHT IN FOOD-INSECURE NEIGHBORHOODS.
FRIENDLY FRIDGES
IN MANY COMMUNITIES, THE SIMPLE ACT OF OPENING THE
REFRIGERATOR TO FIND FRESH, HEALTHY FOOD IS A LUXURY.
And in New York City, Selma Raven and Sara Allen were inspired
to help when they noticed that some of their neighbors were going
hungry during the height of the COVID-19 pandemic.
Following the lead of innovators she’d noticed in Brooklyn, Sara
found a refrigerator on Craigslist. Meanwhile, Selma asked nearby
store owners for permission to plug it in out front; the plan was to
fill it with free, fresh food for anyone who needed it. A few days later,
she and Sara set up their “Friendly Fridge” in front of the Last Stop,
a restaurant in the Bronx, just down the street from their apartment.
The Friendly Fridge operates under a simple system: Take what
you need and leave what you can. Selma and Sara buy food almost
every day to supplement donations. “It’s grown so much,” Selma says.
“People take food and talk to us—the community has come together
in ways that I’m just humbled by.”
The concept has grown beyond NYC. Similar programs have been
introduced in cities across the country, such as Los Angeles, Houston
and Miami. In Milwaukee, Wisconsin, organizers Hataya Johnson and
Sarah Tramonte were inspired by fridges in New York and launched
the MKE Community Fridge in August. “We want to bring people
together over food,” Sarah says. “It’s a basic human need that unifies
us. We hope this project will inspire people from all over the city and
from different backgrounds to come together for a common cause.”
The MKE Community Fridge is stocked with fresh produce from
farmers markets, local gardens and grocery stores. The produce stays
in the fridge for about a day or two, and fresh food is added every day.
In New York, the Friendly Fridge program is also developing
relationships with nonprofit food organizations. Selma and Sara
visited a local food share and dropped notes into packets, asking
recipients to donate any extra food to the fridge. Similarly, “when
we have extra, we find another location that needs it,” Selma says.
“No one should go hungry,” she adds. “And thanks to this amazing
neighborhood, we can all help.”b
In the U.S., as many as
17.1 million people
became food insecure in 2020.
A total of more than
54 million people,
including 18 million children, may be experiencing food insecurity as the COVID-19
pandemic continues.
You can help by volunteering at a local food bank, donating gifts, organizing food drives
and more. To learn more about Feeding America’s pandemic
response, and how you can help, visit feedingamerica
.org/covid19.
HELP FEEDING AMERICA FIGHT TO SOLVE HUNGER:
FEEDING A MERIC A .ORG
HELP FIGHT
HUNGER
TOGETHERAs the number of food-
insecure people grows, your help is urgently needed.
PH
OT
OS
: T
HE
FR
IEN
DLY
FR
IDG
E B
X, T
HE
FR
IEN
DLY
FR
IDG
E
94 DECEMBER/JANUARY 2021 TASTEOFHOME.COM
FIELD EDITOR LISTFind these home cooks’ recipes, photos and tips!
AlabamaDeborah Pennington Cullman
Lisa Allen Joppa
AlaskaCindi DeClue Anchorage
ArizonaCathy Orban Chandler
Cori Cooper Flagstaff
Paul Williams Fort Mohave
Lee Mason Gilbert
Belqui Ortiz-Millili Mesa
Karen Keefe Phoenix
ArkansasDebbie Glasscock Conway
CaliforniaHelen Nelander Boulder Creek
Marina Castle Kelley
Canyon Country
Kallee Krong-McCreery Escondido
Jenn Tidwell Fair Oaks
ColoradoAnn Bush Colorado City
Crystal Jo Bruns Iliff
Rebecca Wilson Longmont
ConnecticutLynn Faria Meriden
Janet Turner Southington
Ruth Hartunian-Alumbaugh
Willimantic
FloridaJanie Ganyard Jacksonville
Kathleen Criddle Lake Worth
Heather Chambers Largo
Nancy Murphy Mount Dora
Cyndy Gerken Naples
Kailey Thompson Palm Bay
Jane Whittaker Pensacola
Judy Batson Tampa
Norlene Trice Weeki Wachee
Danielle Lee West Palm Beach
Shawn Barto Winter Garden
GeorgiaLynne German Buford
Rosey Sumrall Kennesaw
HawaiiRachel Garcia Honolulu
IdahoGlenna Tooman Boise
Trisha Kruse Eagle
Cindy Worth Lapwai
Debbie Anderson Lava Hot Springs
IllinoisDixie Terry Goreville
Debbie Staley Mount Vernon
Erin Raatjes New Lenox
Renee Page Rochelle
Michele Tungett Rochester
Brigette Schroeder Yorkville
IndianaRena McCalment Sharpsville
Melissa Haines Valparaiso
Jill Thomas Washington
IowaAnna Miller Churdan
Lonnie Hartstack Clarinda
Jennifer Stowell Deep River
Stephanie Gates Waterloo
KansasGina Dolieslager Conway Springs
Allison Ochoa Hays
Erin Wright Wallace
Courtney Stultz Weir
LouisianaLaura Herbage Covington
Amy Gattuso Denham Springs
MarylandJulie Peterson Crofton
Heidi Pepin Sykesville
MassachusettsAnn Sheehy Lawrence
MichiganJennifer Gilbert Brighton
Teri Rasey Cadillac
Lorraine Hickman Lansing
Sue Evans Marquette
Sue Falk Sterling Heights
MinnesotaPauline Custer Duluth
Andrea Schaak Jordan
Joyce Moynihan Lakeville
Julie Herrera-Lemler Rochester
MissouriDebbie Johnson Centertown
MontanaAmanda Monroe Manhattan
NebraskaTami Kuehl Loup City
New HampshireAnne Ormond Dover
Jolene Martinelli Fremont
Patricia Prescott Manchester
Margaret Drye Plainfield
Linda Harrington Windham
New JerseyNancy Zimmerman
Cape May Court House
Janie Zirbser Mullica Hill
Kim Spaccarotella South Plainfield
New MexicoRd Stendel-Freels Albuquerque
New YorkRose Rodwell Bergen
Luanne Asta Hampton Bays
Holly Balzer-Harz Malone
Linda Wargo Massapequa
Kimberly Ludvuck Newburgh
Rita Sumers Niagara Falls
Patricia Townsend Oneonta
Melissa Obernesser Oriskany
Kristine Chayes Smithtown
Susan Seymour Valatie
Andrea Rivera Westbury
North CarolinaStacey White Fuquay-Varina
Ava Icenhour Taylorsville
Amy Hinzmann Wilmington
North Dakota Amy Lents Grand Forks
Diane Randle Maddock
OhioChristina Addison Blanchester
Gina Fensler Cincinnati
Kimberly Wallace Dennison
Angela Robinson Findlay
Diane Shipley Mentor
Becky Carver North Royalton
Shannon Copley Upper Arlington
OklahomaNancy Johnson Laverne
Shawna Welsh-Garrison Owasso
OregonMary Anne Thygesen Portland
Darlene Brenden Salem
PennsylvaniaDiann Hammel Emmaus
Dawn Lowenstein
Huntingdon Valley
Tina Mirilovich Johnstown
Teena Petrus Johnstown
Susan Bickta Kutztown
Cindy Reams Philipsburg
Patty Crouse Warren
Rhode IslandRenee Murby Johnston
South DakotaJoan Antonen Arlington
Karen Stucky Freeman
TennesseeMargaret McNeil Germantown
Kim Higginbotham Knoxville
Kim Powell Knoxville
Teresa Shupe Mountain City
Dianna Smith Newport
Amanda West Shelbyville
Andrea Bolden Unionville
TexasAngela Lively Conroe
Lisa Varner El Paso
Marietta Slater Justin
Joan Hallford North Richland Hills
Denise Browning San Antonio
Darla Andrews Boerne
Sherry Jerzyk Somerville
UtahElisabeth Larsen Pleasant Grove
Gaylene Anderson Sandy
VermontNancy Mock Colchester
Virginia Soniya Saluja Chantilly
Rachel Lewis Danville
Debra Torres Lynchburg
Rebecca Yankovich Springfield
Kelly Shoemaker Stafford
WashingtonElizabeth Bramkamp Gig Harbor
Ann Marie Eberhart Gig Harbor
Kristin Van Dyken Kennewick
West VirginiaLori Daniels Beverly
Lorri Burns Keyser
WisconsinSue Gronholz Beaver Dam
Heather Karow Burnett
Darlis Wilfer West Bend
AlbertaShannon Dobos Calgary
Lori Stefanishion Drumheller
British ColumbiaTyne Driemel Keremeos
OntarioJ. Fleming Almonte
Susan Kieboam Amherstburg
Janet Tigchelaar Ancaster
Wendy Masters East Garafraxa
Raymonde Bourgeois Swastika
Pat Roberts Thornton
CONTRIBUTOR GUIDELINESWant to see your name in print? Send us your favorite recipe to share with other readers. It’s easy! Simply use the convenient form: tasteofhome.com/submit
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By submitting material for publication, you grant RDA Enthusiast Brands, LLC, its parent company, subsidiaries, affiliates, partners and licensees use of the material, including your name, hometown and state. We reserve the right to modify, reproduce and distribute the material in any medium and in any manner or appropriate place. We test recipes submitted to us and reserve the right to alter them as needed. We may contact you via phone, email or mail regarding your submission.
HIDDEN OBJECT GUIDELINESNo purchase necessary to enter to win. Purchase will not improve your chances of winning. Sweepstakes is open to legal residents age 18 years or older of the U.S., its territories and possessions, or of Canada (excluding the Province of Quebec). Sweepstakes begins 11/11/20 and ends 1/7/21. Visit tasteofhome.com/hiddenobject for official rules. VOID WHERE PROHIBITED. Sweepstakes sponsored by RDA Enthusiast Brands, LLC.
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WHY I COOK
Chanie Apfelbaum Brooklyn, NY
This Brooklyn-based food blogger lives just blocks from
her childhood home, where she first learned to cook.
She carries on the tradition by creating innovative yet
approachable recipes of her own, many of which feature
traditional Jewish elements. Old school meets trendy in
the tastiest way at her website, busyinbrooklyn.com.
What inspired you to start cooking? Growing up in a Hasidic family, many of our traditions revolved around food—weekly Shabbat dinners, Jewish holidays and celebrations—so learning my way around the kitchen was almost a rite of passage.
You have five kids of your own. Are any of them kitchen helpers? One of my girls loves to help out in the kitchen, and she has developed an impressive palate for a 12-year old! She helps me with recipe development, food prep and cleanup, and I really value her feedback. I always say that kids are the best recipe testers because they will tell you the truth!
What are some of the Hanukkah traditions in your household? I was born on the fifth night of Hanukkah—best birthday week ever! I love sitting around the Hanukkah menorah with my kids, playing dreidel and eating hot latkes straight from the frying pan. With eight days of Hanukkah, there’s plenty of time to experiment with different latke flavors, and my falatkes (a falafel-latke hybrid) are one of my favorites to date.
What’s your favorite thing about cooking? I want to bring the love back into the kitchen. I don’t think cooking should be a chore, but rather an expression of your creative spirit. There really is nothing greater than bringing people around the table, and food has that power, so let’s get cooking!
TRY ONE OF CHANIE’S FAVORITE RECIPES
Potato Latke Funnel Cakes
Stir together 11/2 cups sour cream and 1 Tbsp. ranch
dressing mix; refrigerate, covered, until serving. Place
2 lbs. peeled and cubed russet potatoes in a large
saucepan; add water to cover. Bring to a boil. Reduce
heat; cook, uncovered, until just tender, 15-20 minutes.
Drain the potatoes; return to pan and stir over low heat
1 minute to dry. Mash the potatoes; stir in 3 Tbsp. flour,
1 large egg, 1 tsp. salt, 1 tsp. pepper, 2 Tbsp. ranch dressing
mix and, if desired, 1/2 cup 2% milk until smooth. In a deep
cast-iron or electric skillet, heat canola oil to 350°. Transfer
potato mixture to a pastry bag with round pastry tip. Pipe
batter in a spiral motion. Fry until golden brown, 1-2 minutes
on each side. Drain on paper towels. Sprinkle with Parmesan
cheese if desired; serve warm with dip. Makes 15 cakes.
Get to know Chanie even better! Follow on her Instagram (@busyinbrooklyn) or visit busyinbrooklyn.com.
Millennial Kosher: Recipes Reinvented for the Modern Palate $33 amazon.com
CHANIE’S ROSEWATER CREME BRULEE IS SWEET, FLOR AL AND DELICIOUSLY CRACKLY.
Chanie gives the Israeli treat krembo a fun twist with a sprinkling of
jimmies.
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Sausage Cornbread Stui ngIngredients
1 16-oz. pkg. Jimmy Dean® Premium Pork Sausage (Sage or Regular)
2 cups celery, chopped
1 cup onion, ⇒ nely chopped
4 cups cornbread, toasted & chopped
¼ cup fresh parsley, chopped
1 tsp. poultry seasoning
1 cup chicken broth
1 egg, lightly beaten
½ cup pecans, chopped (optional)
jimmydean.com/recipes
DIRECTIONS
Prep Time: 20 min. | Cook Time: 45 min.
1. Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat for 8–10 min. or until sausage is thoroughly cooked; drain. Spoon into large bowl.
2. Add cornbread, parsley and seasoning; mix lightly. Add in broth and egg, and mix until blended. Stir in pecans, if desired.
3. Spoon into lightly greased 2-quart casserole or souf⇓ é dish; cover and bake 45 min. or until thoroughly heated, uncovering after 35 min.
Cook’s Tip:To toast cornbread, bake at 400°F for 10 min.