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BRING A TASTE OF HOME TO YOUR KITCHEN!

Is it really any wonder that Taste of Home is the world’s #1 cooking magazine? After all, the recipes come from cooks just like you who feed their families day in and day out. So they’re already tried-and-true dishes. But then they’re also tested in our very own Taste of Home kitchen. So you can be confident that these recipes published in the magazine this past year are the best of the best. Take Joan Hallford’s Hot Italian Party Sandwiches, p. 36, for instance. These hand-held goodies are the ultimate party food and even won one of our recipe contests! (Look for all the contest-winner ribbons throughout.) Want to heat things up at your next gathering? Turn to p. 18 for appetizers and party decor that will take your squad…

BRING A TASTE OF HOME TO YOUR KITCHEN!

APPETIZERS & BEVERAGES

The Best Hummus, p. 12 TEST KITCHEN TIP: FOR LESS SPICINESS, REDUCE THE AMOUNT OF SRIRACHA CHILI SAUCE TO ¼ OR ½ TSP. Roasted Brussels Sprouts with Sriracha Aioli This dish constantly surprises you—it’s crispy, easy to eat and totally shareable, yet it’s a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. —Molly Winsten, Medford, MA Prep: 20 min. • Cook: 20 min. Makes: 8 servings 1 lb. fresh Brussels sprouts, trimmed and halved2 Tbsp. olive oil2 to 4 tsp. Sriracha chili sauce, divided½ tsp. salt, divided½ tsp. pepper, divided½ cup mayonnaise2 tsp. lime juice1 Tbsp. lemon juice 1. Preheat oven to 425°. Place the Brussels sprouts on a rimmed baking sheet. Drizzle with oil and 1 tsp. chili…

APPETIZERS & BEVERAGES

The Best Hummus

The Best Hummus Prep: 25 min. • Cook: 20 min. + chilling Makes: 1½ cups 1 can (15 oz.) chickpeas, rinsed and drained½ tsp. baking soda¼ cup fresh lemon juice1 Tbsp. minced garlic½ tsp. kosher salt½ tsp. ground cumin½ cup tahini2 Tbsp. extra virgin olive oil¼ cup cold waterOptional: 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 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…

The Best Hummus

TROPICAL APPETIZER PARTY

SHAKE IT UP Because 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. ABSOLUTELY SUB-LIME This chips-and-dip combo is already bursting with flavor, but to take it to the next level, fill the bowl with lime tortilla chips. GO GREEN Help keep plastic away from our beloved oceans and beaches with eco-friendly utensils and straws—like these biodegradable paper bamboo-themed ones. A NEW LEAF Monstera 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. Hawaiian Egg Rolls An avid cook, I am constantly trying to come up with recipes for…

TROPICAL APPETIZER PARTY

HAUTE CHOCOLATE

START HERE 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. BISCOFF Whisk in ⅓ 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.…

HAUTE CHOCOLATE

BREAKFAST & BRUNCH

Chiles Rellenos Croque-Madame, p. 25 Hover camera here! Follow Taste of Home on Facebook and connect with other cooks. Sausage & Pancake Bake Trial and error made this recipe one 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 sausage2 cups biscuit/baking mix1⅓ cups 2% milk2 large eggs¼ cup canola oil2 medium apples, peeled and thinly sliced2 Tbsp. cinnamon sugar Maple syrup 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…

BREAKFAST & BRUNCH

The Best French Toast

Brioche Is Best Awesome French toast begins with a quality loaf, like brioche. Use thick, day-old slices that can soak up the egg mixture without becoming soggy. Eggs-cellent Mix Unlike other recipes that call for milk and whole eggs, this recipe uses half-and-half cream and just the yolks, making it rich and delish! Spice It Up! A bit of ground nutmeg works with cinnamon and a splash of vanilla extract to enhance the rich flavor of this French toast. Sizzling Skillet To prevent the egg-coated slices from sticking to the hot skillet, be sure to grease it well with cooking oil or butter. The Best French Toast Takes: 15 min. • Makes: 4 servings 1½ cups half-and-half cream3 large egg yolks3 Tbsp. brown sugar2 tsp. vanilla extract¾ tsp. ground cinnamon½…

The Best French Toast

BREAKFASTS to go

take it TO GO Tuck a few bars into storage bags the night before so your family can grab some as they head out. Reusable Silicone Snack Bag $10 each and Sandwich Bag $13 each stasherbag.com Oatmeal Breakfast Bars These soft and chewy treats have a hint of orange marmalade, so they’re a fun change of pace from typical granola bars. They are easy to put together and so delicious—you’ll find yourself making them all the time. —Barbara Nowakowski, North Tonawanda, NY Takes: 25 min. Makes: 2½ dozen 4 cups quick-cooking oats1 cup packed brown sugar1 tsp. salt1½ cups chopped walnuts1 cup sweetened shredded coconut¾ cup butter, melted¾ cup orange marmalade In a large bowl, combine oats, brown sugar and salt. Stir in the remaining ingredients. Press into a greased 15x10x1-in.…

BREAKFASTS to go

SANDWICHES & SOUPS

Black Bean Rice Burgers, p. 40 General Tso’s Chicken Sandwich with Broccoli Slaw I turned a classic takeout dinner into a sandwich that’s simple to make at home. The air fryer keeps it lighter but still crunchy. We like spicy foods, so the sauce has a good amount of heat. —Julie Peterson, Crofton, MD Prep: 30 min. • Cook: 10 min./batch Makes: 4 servings ½ cup reduced-fat mayonnaise2 Tbsp. honey1 Tbsp. rice vinegar2 tsp. hoisin sauce3 cups broccoli coleslaw mix½ cup sliced almonds1 lb. boneless skinless chicken thighs, cut into ½-in. strips4 Tbsp. cornstarch½ tsp. salt¼ tsp. pepper SAUCE ¼ cup hoisin sauce3 Tbsp. reduced-sodium soy sauce3 Tbsp. honey1 Tbsp. minced fresh gingerroot2 garlic cloves, minced½ to 1 tsp. crushed red pepper flakes Sesame seeds4 brioche hamburger buns, split 1.…

SANDWICHES & SOUPS

In south Minneapolis, the burger battle over who actually created the cheese-stuffed Juicy Lucy is molten hot to this day. Both Matt’s Bar and the 5-8 Club—two no-frills dives located on the same street, 3 miles apart—lay claim to inventing the burger in the 1950s. At Matt’s, you’ll see it called “Jucy Lucy” (“we forgot to add the ’i’,” they say), but whose is best is up for debate. They each serve up two thin burger patties with crisp edges that are sealed around a mound of piping-hot cheese that oozes from the center when bitten into. Both bars warn their customers of the tongue-scorching surprise inside the burger, but sink your teeth in and you’ll see it’s worth the risk! My Juicy Lucy Friends in Minnesota introduced me to…

Beer & Bacon Macaroni & Cheese, p. 50 TEST KITCHEN TIP: VARY THE FLAVOR WITH DIFFERENT PASTA SAUCES AND ITALIAN DRESSINGS. Quick & Easy Skillet Lasagna This is a relatively new recipe to our family, but we like it and have made it quite a few times over the last year or so. This is really good when you feel like lasagna but don’t have time for the whole oven thing. Serve with salad or garlic bread, and dinner’s done! —Wendy Masters, East Garafraxa, ON Takes: 30 min. • Makes: 6 servings 1 lb. lean ground beef (90% lean)1 jar (24 oz.) pasta sauce2 cups water1 large sweet red pepper, chopped¼ cup Italian salad dressing1 tsp. garlic powder10 uncooked lasagna noodles, broken into 2-in. pieces1½ cups 2% cottage cheese1 cup…

The Best Sirloin Tip Roast

Try a Little Tenderness For a wonderfully tender piece of meat, let the salt rub sit on the steak for 24 hours. After grilling, allow the roast to rest for 15 minutes before slicing it against the grain. Butter Makes It Better Don’t pass on making the horseradish butter. It provides another layer of flavor and a velvety texture to every bite. Mop It Up! A mop sauce is a thin, flavored liquid that’s brushed onto meat several times during cooking to add flavor and to combat the dry heat. The result is a moist, tender roast with a slightly caramelized outside. Red, Red Wine… You don’t need to break the bank on the red wine for the mop sauce, but you don’t want to skimp, either. Pick a bottle…

The Best Sirloin Tip Roast

PERFECT FOR WEEKNIGHT DINNERS AND GAME-DAY GATHERINGS ALIKE! Slow-Cooker Baked Potatoes Scrub 6 medium russet potatoes; pierce each several times with a fork. In a small bowl, mix 3 Tbsp. butter and 3 minced garlic cloves. Rub potatoes with butter mixture. Wrap each tightly with a piece of foil. Pour 1 cup water into a 6-qt. slow cooker; add potatoes. Cook, covered, on low until tender, 8-10 hours. Season and top as desired. Makes 6 potatoes. —Teresa Emrick, Tipp City, OH Slow-Cooked Salsa I love the fresh taste of homemade salsa, but as a working mother, I don’t have much time to make it. So I came up with this slow-cooked version that practically makes itself! —Toni Menard, Lompoc, CA Prep: 15 min. • Cook: 2½ hours + cooling Makes:…

Shrimp & Scallops Tropical Salad, p. 70 TEST KITCHEN TIP: CELERY ROOT (ALSO KNOWN AS CELERIAC) IS SIMPLY THE ROOT OF A CELERY PLANT. IT HAS A SLIGHTLY SWEETER FLAVOR THAN THE CELERY STALKS. Creamy Celery Root & Pearl Onions I’ve made creamed onions for several recent Thanksgivings and wanted to change the recipe, so I decided to add celery root. It’s perfect with the onions, and the creamy sauce is addicting! —Tina Mirilovich, Johnstown, PA Prep: 15 min. • Cook: 20 min. Makes: 8 servings 1 large celery root (about 1½ lbs.), peeled and cubed3 Tbsp. butter1 pkg. (14.4 oz.) pearl onions, thawed¾ cup chicken broth1 tsp. sugar½ tsp. salt1½ cups heavy whipping cream2 Tbsp. minced fresh parsley½ tsp. pepper 1. Place celery root in a 6-qt. stockpot; add…

BREADS & MUFFINS

Parmesan-Herb Rolls, p. 83 Pumpkin Egg Braid I developed this bread to celebrate our two favorite holidays: Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. —Sara Mellas, Hartford, CT Prep: 30 min. + rising • Bake: 20 min. Makes: 1 loaf (12 slices) 1 pkg. (¼ oz.) active dry yeast3 Tbsp. warm water (110° to 115°)½ cup canned pumpkin1 large egg, room temperature2 Tbsp. light brown sugar2 Tbsp. butter, softened1 tsp. pumpkin pie spice½ tsp. salt2 to 2½ cups bread flour EGG WASH 1 large egg1 Tbsp. water 1. In a small bowl, dissolve the yeast in warm water. In a large bowl, combine the pumpkin, egg, brown sugar, butter, pumpkin pie spice, salt, yeast mixture and 1 cup flour; beat on…

BREADS & MUFFINS

COOKIES, BARS & BROWNIES

Mocha-Walnut Macarons, p. 90 Cream Cheese Red Velvet Thumbprint Cookies These festive, sugar-coated thumbprint cookies are perfect for Christmas and Valentine’s Day. They’re just as delicious as they are beautiful. —Colleen Delawder, Herndon, VA Prep: 25 min. • Bake: 20 min./batch + cooling Makes: 2 dozen 1 cup unsalted butter, softened½ cup sugar1 large egg yolk, room temperature1 tsp. vanilla extract½ tsp. red paste food coloring2 cups all-purpose flour2 Tbsp. baking cocoa½ cup coarse sugar FILLING 4 oz. cream cheese, softened¼ cup sugar1 large egg white, room temperature½ tsp. vanilla extract¼ tsp. kosher salt 1. Preheat oven to 300°. In a large bowl, cream together butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla and food coloring. In another bowl, whisk flour and cocoa; gradually…

COOKIES, BARS & BROWNIES

SNAP, CRACKLE, SWAP!

Using canola oil instead of butter keeps these treats softer for longer. Plus, it makes them dairy free! START HERE In a large saucepan over low heat or in a microwave, melt a 10-oz. pkg. of miniature marshmallows in 3 Tbsp. canola oil; stir until smooth. Remove from the heat; stir in 5 cups Rice Krispies cereal plus any mix-ins. Press mixture into a lightly greased 13x9-in. baking pan using waxed paper or a lightly greased spatula. Cool to room temperature. Cut into bars.…

SNAP, CRACKLE, SWAP!

Peanut Butter Silk Pie, p. 98 TEST KITCHEN TIP: FOR A LITTLE FUN, REPLACE THE CHOCOLATE KISSES WITH STRIPED CHOCOLATE KISSES. Brownie Kiss Cupcakes It’s fun to prepare these individual brownie cupcakes with a chocolaty surprise inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. One year, she requested 32. I later found out she needed only 27…wonder where the other five went! —Pamela Lute, Mercersburg, PA Takes: 30 min. • Makes: 9 servings ⅓ cup butter, softened1 cup sugar2 large eggs, room temperature1 tsp. vanilla extract¾ cup all-purpose flour½ cup baking cocoa¼ tsp. baking powder¼ tsp. salt9 milk chocolate kisses 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs…

Just Say ‘Cheesecake’

TEST KITCHEN TIP: A CHEESECAKE NEEDS TO SET BEFORE SLICING. AFTER IT’S COOLED, CHILL FOR AT LEAST 8 HOURS OR OVERNIGHT. New York Cheesecake with Shortbread Crust This traditional New York-style cheesecake is perfect for topping with a triple-berry sauce. It may take a little time to make, but it’s much easier than you might think and well worth it! —Karen Nielson, Saint George, UT Prep: 50 min. • Bake: 1¼ hours + chilling Makes: 16 servings 1 cup all-purpose flour¼ cup sugar1 tsp. grated lemon zest½ cup cold butter, cubed2 large egg yolks, room temperature1 tsp. vanilla extract FILLING 5 pkg. (8 oz. each) cream cheese, softened1¾ cups sugar½ cup heavy whipping cream3 Tbsp. all-purpose flour2 tsp. vanilla extract2 tsp. lemon juice1½ tsp. grated lemon zest5 large eggs, room temperature,…

Just Say ‘Cheesecake’

Create America’s Most POPULAR MENU ITEMS In Your Own Kitchen…and SAVE MONEY!

VOL. 1 VOL. 2 INSIDE EACH VOLUME… 100+ MOUTHWATERING LOOK-A-LIKE RECIPES … inspired by your favorite restaurants “HAVE IT YOUR WAY TIPS”… that tell you how to easily cut prep time, costs & extra calories ICONIC DISHES FROM… Olive Garden, Panera Bread, The Cheesecake Factory, McDonald’s & more! AVAILABLE WHEREVER BOOKS ARE SOLD…

Create America’s Most POPULAR MENU ITEMS In Your Own Kitchen…and SAVE MONEY!

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