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.

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.

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

facebook.com/tasteofhome MORE TOH twitter.com/tasteofhome

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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IMPORTANT SAFETY INFORMATION

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.

http://curel.com

http://geico.com

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

T H

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

Let’s make it together.

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.

*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 •

http://fleischmannsyeast.com

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

http://cheesecakeforsanta.com

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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suga.-coatedc

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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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linedcbakingcsheets.cP.esscacdeepc

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coolccompletely.

1 COOKIE c166ccal.,c10gcfatc(6gcsat.c

fat),c33mgcchol.,c39mgcsod.,c19gc

ca.b.c(10gcsuga.s,c0cfibe.),c2gcp.o.

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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Berry Baskets with Lids $8/8 bakerspartyshop.com

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7” Holiday Loaf Pan Set $23/24 welcomehomebrands.com

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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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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

http://www.FDA.gov/medwatch

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 •

A LITTLE TASTE OF HOMEIS WORTH SHARING.

© 2

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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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The Cozy Baking Contest runs Dec. 1, 2020, to Jan. 31, 2021. Open to residents

of the U.S. and Canada who are age 18 or older. Void where prohibited. Visit

tasteofhome.com/recipecontests for entry and other details, including official rules.

Sponsored by RDA Enthusiast Brands, LLC. Winners announced in a future issue.

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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

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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

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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

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and beaches with eco-friendly utensils

and straws—like these biodegradable

paper bamboo-themed ones.

Easy Coconut Shrimp

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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

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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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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.

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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.