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Comfort Food March 12th, 2024 Digital Back Issue Cover

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Feel-Good Food for the Family

There’s nothing more soothing to the soul (or pleasing to the belly) than indulging in the tried-and-true dishes we’ve come to love through the years. From weeknight dinners and special Sunday suppers to lazy weekend brunches and everything in between, the family-favorite recipes in this cookbook will bring back heartwarming memories … and help you create new ones. Remember when Wednesday was spaghetti night? Return to that tradition and whip up John Pittman’s Pasta Napolitana, p. 82. Serve it alongside Italian Salad with Lemon Vinaigrette, p. 82, from Deborah Loop, and Suzanne Zick’s Garlic-Cheese Flatbread, p. 83, for an Italian-inspired midweek meal. Craving stick-to-the-ribs comfort? Look no further than classic casseroles like Cheesy Scalloped Potatoes & Ham, p. 85, from Salina Bontrager, and Nick Iverson’s Puff Pastry Chicken Potpie, p.…

Feel-Good Food for the Family

Pancake Breakfast

Whole Wheat Pancakes To fix a large batch of tender pancakes for my five children, I rely on this fuss-free recipe. It calls for whole wheat flour and buttermilk, which make the pancakes very filling but also very light. Serve them with hot chocolate for a breakfast that’s sure to delight little ones. —Line Walter, Wayne, PA Takes: 25 min. Makes: 20 pancakes 2 cups whole wheat flour½ cup toasted wheat germ1 tsp. baking soda½ tsp. salt2 large eggs, room temperature3 cups buttermilk1 Tbsp. canola oil 1. In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended. 2. Pour the batter by ¼ cupfuls onto a hot griddle coated with cooking…

Pancake Breakfast

Hazelnut Chocolate Chip Scones With chocolate, hazelnuts and the tangy taste of buttermilk, these delicious scones are easy to make, come together fast and taste so good with your morning coffee. —Trisha Kruse, Eagle, ID Prep: 20 min. Bake: 15 min. Makes: 8 scones 2 cups all-purpose flour¼ cup packed brown sugar1½ tsp. baking powder½ tsp. baking soda½ tsp. salt½ cup cold butter, cubed1 large egg, room temperature½ cup buttermilk1½ tsp. vanilla extract1 cup semisweet chocolate chips1 cup hazelnuts, coarsely chopped 1. Preheat oven to 400°. Whisk together the first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts. 2. Turn dough onto a lightly floured surface;…

Coffee & Doughnuts

Mocha Morning Drink When I’m sipping this delicious coffee, I almost feel like I’m visiting my favorite coffeehouse. —Jill Rodriguez, Gonzales, LA Takes: 15 min. Makes: 6 servings 6 cups hot brewed coffee¾ cup half-and-half cream6 Tbsp. chocolate syrup7 tsp. sugar6 cinnamon sticks (3 in.)Whipped cream in a can, optional In a large saucepan, combine coffee, cream, chocolate syrup and sugar. Cook and stir over medium heat until sugar is dissolved and mixture is heated through. Ladle into 6 large mugs. Stir with a cinnamon stick. Garnish with whipped cream if desired. 1 CUP 116 cal., 3g fat (2g sat. fat), 15mg chol., 29mg sod., 19g carb. (16g sugars, 1g fiber), 2g pro. DIABETIC EXCHANGES ½ starch, ½ milk. Old-Time Cake Doughnuts These tender cake doughnuts are like a small…

Coffee & Doughnuts

Colorful Brunch Frittata A friend called and asked me for a special recipe that could be served at his daughter’s wedding brunch. I created this recipe for the occasion. It’s loaded with colorful veggies and looks beautiful on a buffet. —Kristin Arnett, Elkhorn, WI Prep: 15 min. Bake: 50 min. + standing Makes: 12 servings 1 lb. fresh asparagus, trimmed and cut into 1-in. pieces½ lb. sliced fresh mushrooms1 medium sweet red pepper, diced1 medium sweet yellow pepper, diced1 small onion, chopped3 green onions, chopped3 Tbsp. olive oil2 garlic cloves, minced3 plum tomatoes, seeded and chopped14 large eggs, lightly beaten2 cups half-and-half cream2 cups shredded Colby-Monterey Jack cheese3 Tbsp. minced fresh parsley3 Tbsp. minced fresh basil½ tsp. salt¼ tsp. pepper½ cup shredded Parmesan cheese 1. Preheat oven to 350°. In…

Nutty Slow-Cooker Snack Mix My three teenage boys seem to inhale food! This easy recipe makes a big batch that keeps them snacking happily for the day. I appreciate that the nutrient-dense nuts add a little protein. —Jennifer Fisher, Austin, TX Prep: 10 min. Cook: 1½ hours Makes: 7 cups 3 cups Cheerios3 cups mixed nuts2 cups Goldfish cheddar crackers½ cup butter, melted1 Tbsp. Worcestershire sauce1 tsp. Greek seasoning 1. Combine the Cheerios, mixed nuts and crackers in a 4- or 5-qt. slow cooker. Whisk together butter, Worcestershire sauce and Greek seasoning. Pour over cereal mixture; toss to coat. 2. Cook, covered, on high 1 hour, stirring frequently. Reduce the heat to low; cook until crisp, 30-45 minutes longer, stirring frequently. Spread onto a baking sheet to cool. Store in…

Refreshing Sippers

Apricot Lemonade Iced Tea Every special occasion deserves a refreshing beverage served in a lovely punch bowl or pitcher. This iced tea has a tangy flavor from lemonade, apricot nectar and mint. —Kay Chon, Sherwood, AR Prep: 10 min. Cook: 5 min. + cooling Makes: 12 servings 4 cups water7 tea bags1 cup sugar1 can (12 oz.) frozen lemonade concentrate, partially thawed1 cup chilled apricot nectar4 cups cold waterIce cubesMint sprigs 1. In a saucepan, bring 4 cups water to a boil; remove from the heat. Add tea bags; steep, covered, 5 minutes. 2. Discard the tea bags. Stir in the sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely. 3. Add the lemonade concentrate and nectar to the tea; stir in cold water. Serve over ice with…

Refreshing Sippers

Satisfying Sandwiches

Caramelized Ham & Swiss Buns My next-door neighbor shared this recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham, cheese, horseradish and brown sugar makes it so delicious. —Iris Weihemuller, Baxter, MN Prep: 25 min. + chilling Bake: 30 min. Makes: 1 dozen 1 pkg. (18 oz.) Hawaiian sweet rolls½ cup horseradish sauce¾ lb. sliced deli ham6 slices Swiss cheese, halved½ cup butter, cubed2 Tbsp. finely chopped onion2 Tbsp. brown sugar1 Tbsp. spicy brown mustard2 tsp. poppy seeds1½ tsp. Worcestershire sauce¼ tsp. garlic powder 1. Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread the cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace…

Satisfying Sandwiches

Blue-Ribbon Potato Salads

Chipotle Sweet Potato Salad I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers, and they tasted so delicious together. I took those flavors and developed them into this creamy, smoky potato salad. —Carolyn Eskew, Dayton, OH Prep: 20 min. Bake: 25 min. + cooling Makes: 9 servings 3 lbs. sweet potatoes, peeled and cut into ¾-in. pieces (about 7 cups)¼ cup finely chopped sweet onion¼ cup finely chopped celery¼ cup finely chopped seeded fresh poblano pepper1 jalapeno pepper, seeded and finely chopped1 cup mayonnaise2 Tbsp. lime juice½ to 1 tsp. ground chipotle pepper½ tsp. salt¼ tsp. pepperMinced fresh cilantro 1. Preheat oven to 425°. Place the sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender,…

Blue-Ribbon Potato Salads

Fluff & Gelatin Salads

Mango Gelatin Salad My Aunt Nannette shared this smooth and refreshing salad as a convenient do-ahead dish. The mango and apricot flavors go well with pork, chicken and beef. —Debra Sult, Chandler, AZ Prep: 30 min. + chilling Makes: 8 servings 2 cans (15 oz. each) diced or sliced mangoes, drained1 pkg. (8 oz.) cream cheese, softened and cubed2 cups boiling water2 pkg. (3 oz. each) lemon gelatin1 pkg. (3 oz.) apricot gelatin2 cups cold waterOptional: Fresh mint leaves and cranberries 1. Place the mangoes and cream cheese in a food processor; process until blended. 2. In a large bowl, add boiling water to the gelatins; stir for 2 minutes to completely dissolve. Stir in cold water, then the mango mixture. Pour into a 8-cup ring mold coated with cooking…

Fluff & Gelatin Salads

Easy Peasy Pasta Salads

Avocado & Artichoke Pasta Salad A squeeze of lime juice, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. Refrigerating before serving helps the flavors blend. —Carrie Farias, Oak Ridge, NJ Takes: 30 min. Makes: 10 servings 2 cups uncooked gemelli or spiral pasta1 can (14 oz.) water-packed artichoke hearts, drained and coarsely chopped2 plum tomatoes, seeded and chopped1 medium ripe avocado, peeled and cubed¼ cup grated Romano cheese DRESSING ¼ cup canola oil2 Tbsp. lime juice1 Tbsp. minced fresh cilantro1½ tsp. grated lime zest½ tsp. kosher salt½ tsp. freshly ground pepper 1. Cook the pasta according to package directions. Drain; rinse with cold water. 2. In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk…

Easy Peasy Pasta Salads

Wholesome Salads

Yummy Corn Chip Salad Corn chips give crunch and unexpected flavor to this potluck-favorite salad. A bit of bacon adds a hint of smokiness while the cranberries bring a touch of sweetness. It’s the perfect picnic companion! —Nora Friesen, Aberdeen, MS Takes: 25 min. Makes: 12 servings ¾ cup canola oil¼ cup cider vinegar¼ cup mayonnaise2 Tbsp. yellow mustard½ tsp. salt¾ cup sugar½ small onion¾ tsp. poppy seeds SALAD 2 bunches leaf lettuce, chopped (about 20 cups)1 pkg. (9¼ oz.) corn chips8 bacon strips, cooked and crumbled1 cup shredded part-skim mozzarella cheese1 cup dried cranberries 1. For dressing, place first 7 ingredients in a blender. Cover; process until smooth. Stir in poppy seeds. 2. Place salad ingredients in a large bowl; toss with dressing. Serve immediately. 1⅓ CUPS 436 cal.,…

Wholesome Salads

Sunday Chicken Dinner

Potluck Fried Chicken This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks and late-summer picnics. I love fixing it for family and friends. —Donna Kuhaupt, Slinger, WI Prep: 40 min. Bake: 25 min. Makes: 12 servings 1½ cups all-purpose flour½ cup cornmeal¼ cup cornstarch3 tsp. salt2 tsp. paprika1 tsp. dried oregano1 tsp. rubbed sage1 tsp. pepper2 large eggs¼ cup water2 broiler/fryer chickens (3 to 4 lbs. each), cut upOil for frying 1. In a large shallow dish, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in flour mixture, a few pieces…

Sunday Chicken Dinner

Creamy Turkey Noodle Soup I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this soup ahead of time and then assemble when ready. Serve with a crusty bread. —Carol Perkins, Washington, MO Takes: 30 min. Makes: 8 servings (2 qt.) ⅓ cup butter, cubed1 medium carrot, shredded1 celery rib, finely chopped⅓ cup all-purpose flour1 carton (32 oz.) chicken broth½ cup half-and-half cream½ cup 2% milk1 cup uncooked kluski or other egg noodles2 cups cubed cooked turkey1½ cups shredded cheddar cheese¼ tsp. salt¼ tsp. pepper 1. In a large saucepan, heat the butter over medium-high heat; saute carrot and celery until tender, 3-5 minutes. Stir in flour until blended; gradually add the broth, cream and milk. Bring to a…

Hearty Vegetarian Chili Rich and flavorful, this chili is absolutely packed with fun veggies, like mushrooms, beans and sun-dried tomatoes. It’s so filling, you’ll win over any meat lover. —Pam Ivbuls, Elkhorn, NE Takes: 30 min. Makes: 9 servings (2¼ qt.) 1¾ cups chopped baby portobello mushrooms1 medium onion, finely chopped½ cup chopped sun-dried tomatoes (not packed in oil)2 Tbsp. olive oil2 garlic cloves, minced1 pkg. (12 oz.) frozen vegetarian meat crumbles2 cans (16 oz. each) chili beans, undrained2 cans (14½ oz. each) no-salt-added diced tomatoes½ cup water½ cup vegetable broth4½ tsp. chili powder2 tsp. brown sugar½ tsp. celery salt½ tsp. ground cumin1 medium ripe avocado, peeled and finely choppedReduced-fat sour cream, optional 1. In a Dutch oven, saute the mushrooms, onion and sun-dried tomatoes in oil until tender. Add…

Friday Fish Fry

Crumb-Topped Sole Looking for a low-carb supper that’s ready in a hurry? This buttery sole is covered with a rich sauce and topped with toasty bread crumbs. —Taste of Home Test Kitchen Takes: 15 min. Makes: 4 servings 3 Tbsp. reduced-fat mayonnaise3 Tbsp. grated Parmesan cheese, divided2 tsp. mustard seed¼ tsp. pepper4 sole fillets (6 oz. each)1 cup soft bread crumbs1 green onion, finely chopped½ tsp. ground mustard2 tsp. butter, meltedThinly sliced green onions, optional 1. Combine the mayonnaise, 2 Tbsp. cheese, mustard seed and pepper; spread over tops of fillets. Place on a broiler pan coated with cooking spray. Broil 4 in. from the heat until fish flakes easily with a fork, 3-5 minutes. 2. Meanwhile, in a small bowl, combine the bread crumbs, onion, ground mustard and remaining…

Friday Fish Fry

Spaghetti Dinner

Loaded Spaghetti Bake We used to go south in our RV for months at a time. One year when we arrived home after being gone for a while, my neighbor Jill came over with a pie plate filled with this wonderful spaghetti bake. Now I make it often for my family. I sometimes use leftover chicken instead of beef. —Marian Pappas, Lake Stevens, WA Prep: 25 min. Bake: 30 min. Makes: 8 servings 12 oz. uncooked spaghetti1 lb. lean ground beef (90% lean)1 cup chopped onion1 cup chopped green pepper1 jar (26 oz.) spaghetti sauce1 can (4 oz.) mushroom stems and pieces, drained1 can (2¼ oz.) sliced ripe olives, drained2 cups shredded cheddar cheese, divided1 can (10¾ oz.) condensed cream of chicken soup, undiluted1 carton (10 oz.) refrigerated Alfredo sauce¼…

Spaghetti Dinner

Classic Casseroles

Crunchy White Baked Macaroni & Cheese This creamy, bubbly, indulgent classic is down-home comfort food at its finest. The topping is made with panko bread crumbs for an extra bit of crunch. —Nicole Duffy, New Haven, CT Prep: 25 min. Bake: 30 min. + standing Makes: 8 servings 1 pkg. (16 oz.) uncooked elbow macaroni1 can (12 oz.) evaporated milk1 cup whole milk1 lb. white deli cheese, cubed8 oz. cubed white cheddar cheese1½ cups panko bread crumbs½ cup grated Parmesan cheese½ tsp. dried parsley flakes 1. In a large saucepan, cook the macaroni according to the package directions. Drain and set aside. 2. In same saucepan, combine evaporated milk, whole milk, deli cheese and cheddar cheese. Cook and stir until the cheeses are melted and mixture is smooth. Stir in…

Classic Casseroles

Sandy’s Chocolate Cake Years ago, I drove 4 ½ hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you’ll see why this beauty was named the best chocolate cake. —Sandy Johnson, Tioga, PA Prep: 30 min. Bake: 30 min. + cooling Makes: 16 servings 1 cup butter, softened3 cups packed brown sugar4 large eggs, room temperature2 tsp. vanilla extract2⅔ cups all-purpose flour¾ cup baking cocoa3 tsp. baking soda½ tsp. salt1⅓ cups sour cream1⅓ cups boiling water FROSTING ½ cup butter, cubed3 oz. unsweetened chocolate, chopped3 oz. semisweet chocolate, chopped5 cups confectioners’ sugar1 cup sour cream2 tsp. vanilla extract 1. Preheat oven to 350°. Grease and flour three 9-in. round baking pans. 2. In a large bowl, cream butter…

Crisps, Cobblers & Puddings

Sticky Toffee Rice Pudding with Caramel Cream A simple rice pudding gets a makeover with this upscale recipe. It has just the right amount of thickness for soaking up the hot caramel topping. Family and friends will spoon up every last delicious drop. —Janice Elder, Charlotte, NC Prep: 45 min. Bake: 35 min. + cooling Makes: 16 servings 3 cups water1 cup uncooked medium grain rice¼ tsp. salt3 cups pitted dates, chopped3 cups 2% milk2 tsp. vanilla extract1 cup packed brown sugar1½ cups heavy whipping cream, divided¼ cup butter, cubed½ cup sour cream¼ cup hot caramel ice cream topping 1. In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk;…

Crisps, Cobblers & Puddings

Banana Fudge Pie This dessert, which is like a banana sundae, is both light and good. I make it often. —Myra Innes, Auburn, KS Prep: 20 min. Bake: 30 min. + chilling Makes: 8 servings 1 sheet refrigerated pie crust½ cup miniature semisweet chocolate chips, melted3 cups whipped topping, divided2 large eggs¼ cup sugar2 bananas, slicedAdditional miniature chocolate chips for garnish, optional 1. Unroll the crust into a 9-in. pie plate; flute edge. In a large bowl, combine the melted chocolate, 1 cup whipped topping, eggs and sugar. Mix well. Pour into crust. Bake at 350° for 30 minutes. Cool for 10 minutes, then refrigerate for 1 hour. 2. Layer the sliced bananas over pie and top with remaining whipped topping. Sprinkle miniature chocolate chips on top if desired. Chill…

Goodies to Share

Lemon Cream Cupcakes Delicate cupcakes like these are sure to disappear at your next potluck or bake sale. —Ruth Ann Stelfox, Raymond, AB Prep: 20 min. Bake: 25 min. + cooling Makes: about 2½ dozen 1 cup butter, softened2 cups sugar3 large eggs, room temperature2 tsp. grated lemon zest1 tsp. vanilla extract3½ cups all-purpose flour1 tsp. baking soda½ tsp. baking powder½ tsp. salt2 cups sour cream FROSTING 3 Tbsp. butter, softened2¼ cups confectioners’ sugar2 Tbsp. lemon juice¾ tsp. vanilla extract¼ tsp. grated lemon zest1 to 2 Tbsp. 2% milkAdditional lemon zest, optional 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking…

Goodies to Share

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