Taste of Home Cooking School Coming to the Cleveland Women’s Show! Drop your whisks, grab your friends, and join us for a day of fun at the Taste of Home Cooking School show, presented live at I-X Center in Cleveland on Saturday, October 2. There will be two Taste of Home Cooking School shows held at 11:30am and 4:30pm.
During these interactive two-hour events, you’ll watch top culinary expert, Cheryl Cohen, demonstrate ten new recipes you can easily recreate in your home—from a sweet and zesty Apricot Beef Stir Fry to scrumptious Cookie Dough Truffles and more. Armed with new culinary tips and techniques, you’ll be sure to impress your family and friends with these sophisticated yet surprisingly easy-to-make dishes.
Not only will you leave the event with new recipe ideas, you’ll also go home with a valuable gift bag. Our ever-popular gift bags include an assortment of products and coupons, including two Taste of Home magazines. And while you’re there, remember to enter for a chance to win one of many exciting door prizes. In addition, your ticket will include admission to the 3rd annual Cleveland Women’s Show.
Tickets are $15 and can be purchased online (by Clicking Here) or at the show. Be sure to note which Taste of Home Cooking School you want to attend (11:30am or 4:30pm). Seating is limited.
Culinary Specialist Cheryl Cohen Blends Passion with Skill to Whip Up Mouth-Watering Fall Favorites Meet Taste of Home culinary specialist Cheryl Cohen. Cheryl conducts cooking schools throughout Ohio, West Virginia, Virginia and Maryland. Her love of traveling to experience the flavors of different cities combined with her enthusiasm for cooking allows her to share her culinary passion with people just like you!
Recipe for Success Baking success begins with quality ingredients. King Arthur Flour is America’s #2 best-selling unbleached all-purpose flour. Known for its consistent baking performance and lack of chemical additives, it’s the #2 flour brand nationwide, # 1 selling organic flour, and #1 whole wheat flour.
Can you spot the King Arthur Flour secret ingredient in this brownie recipe? You don’t taste the espresso powder, but it heightens the flavor of the chocolate. Bake with the best and earn some serious brownies points with your friends and family.
Fudge Brownies
Ingredients 1 cup (2 sticks, 8 ounces) unsalted butter 2 ¼ cups (15 ¾ ounces) sugar 4 large eggs 1 ¼ cups (3 ¾ ounces) Dutch-process cocoa 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder (optional) 2 teaspoons vanilla extract 1 ½ cups (6 ¼ ounces) King Arthur Unbleached All-Purpose Flour 2 cups (12 ounces) chocolate chips
Directions Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
On the stove or in the microwave, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Whisk in the eggs, stirring until smooth. Add the flour and chips, again stirring until smooth. Spoon the batter into the prepared pan.
Bake the brownies for about 30 minutes or until a cake tester inserted into the center comes out clean or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting and serving.
Yield: 24 brownies, about ¾” to 1” tall.
Baking Tip: Run a knife around the edge of the pan as soon as the brownies come out of the oven. This will help them cool flat, rather than with a tall ridge around the edge and a center that is sunken.
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Welcome to Your Weekend Weekends are made for great-tasting snacks. Of course you can buy crackers and pair with cheese, or open a bag of tortilla chips and a jar of salsa. But, think outside the box – and bag – and consider an easy homemade party mix. One that Lee remembers making as a child is Chex® Muddy Buddies® – an irresistible snack mix that is as fun to make as it is to eat. Visit www.ChexPartyMix.com for a menu of mouthwatering recipe ideas.
Chex® Muddy Buddies® Prep Time: 15 minutes Prep Tip: Have the kids roll up their sleeves and help stir up a yummy homemade snack mix for movie night or game day.
Ingredients 9 cups Rice Chex, Corn Chex or Chocolate Chex cereal (or combination) 1 cup semisweet chocolate chips ½ cup peanut butter ¼ cup butter or margarine 1 teaspoon vanilla 1 ½ cups powdered sugar
Preparation Directions: 1. Into large bowl, measure cereal; set aside
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
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Add Wow to Holiday Parties with Easy, Impressive Holiday Pies Holidays and pies just seem to go together, and a sweet holiday pie is always on trend when families and friends gather to celebrate. For a casual lunch buffet or a more formal sit-down family dinner, an apple, pecan or pumpkin pie has become a signature ending to a holiday meal. In fact, apple and pecan are the two most popular pie flavors sought during the holiday season.
While pies are holiday favorites, pie baking can be time consuming when you do everything from scratch. And who has time to spare, especially during the holidays? Pillsbury® Refrigerated Pie Crusts are the perfect time saver, allowing busy hosts to create delicious and impressive pies that “wow” without sacrificing time spent with family or guests. Just unroll, fill with your favorite filling and bake, and you have a delectable pie ready in no time. And when it’s that easy, why stop at just one pie.
Golden Pecan Pie Ingredients Crust 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling 1/3 cup packed brown sugar 1 ½ teaspoons all-purpose flour 1 ¼ cups light corn syrup 1 ¼ teaspoons vanilla 3 eggs 1 ½ cups pecan halves or broken pecans 2 tablespoons butter or margarine, melted
Directions Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
In large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended. Stir in pecans and butter. Pour into crust-lined pan. Bake 40 to 50 minutes or until filling is puffed and pie is golden brown.
Cool completely, about 2 hours. Store in refrigerator.
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Campbell’s Kitchen® Teams Up with Taste of Home Cooking School to Bring Excitement Back to the Chicken Dinner
Fresh chicken is an ingredient that comes up time and time again on grocery lists, sometimes every week! And for a good reason: not only is it affordable and versatile, it’s the most commonly prepared protein for main dinner dishes, according to a recent study conducted for Campbell’s Kitchen.
However, it can often be a challenge for home cooks to liven up their chicken repertoire, and it’s easy to fall back on familiar, standby recipes. To solve this ongoing dilemma, the experts in Campbell’s Kitchen developed exciting ways to prepare contemporary chicken dinners at home using ingredients that are likely already in the pantry or refrigerator. Not only do these meals taste great, they are at an affordable price that will fit the family budget.
“By keeping Campbell’s condensed soups on hand in the pantry, it’s easy to create flavorful sauces for a variety of dishes,” said Jane Freiman, Group Manager, Campbell’s Kitchen. “And with more than two-dozen soup varieties that you can use in recipes, we can show families how it’s simple to prepare a different great-tasting meal at home every day of the week. Many of our recipes are triple-tested to help ensure a successful dish each time.”
For more delicious, budget-friendly meal ideas and cooking tips, visit www.CampbellsKitchen.com.
Ingredients 2 tablespoons olive oil 8 skinless, bone-in chicken thighs (about 2 pounds) 2 medium red onions, sliced (about 2 cups) 1 large green pepper, cut into 1-inch pieces (about 1 1/2 cups) 2 cloves garlic, finely chopped 1 teaspoon ground cinnamon 1 tablespoon curry powder 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup 1/3 cup golden raisins 1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained 1/3 cup slivered almonds, toasted
Directions 1. Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
2. Reduce the heat to medium. Add the onions, pepper and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
3. Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.
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Gallo Women Dish on Their Favorite Dishes Change is always in the air during the fall season – temperatures begin to drop, leaves turn color and holiday plans are set. For many families, fall is also the season to change over to special seasonal family meals. Whether it’s a quiet Sunday with the grandchildren or an impromptu lunch with friends, those ordinary moments can become a memorable time for all. Gallo Family Vineyards is dedicated to preserving its own rich family heritage and inspiring others to do the same.
“Chardonnay’s crisp citrus and ripe fruit flavors are a nice complement to fall produce such as butternut squash. Pairing fall’s savory soups with the right wine helps complete the experience,” said Stephanie Gallo.
Try serving the Gallo Family Vineyards Chardonnay alongside another Gallo family favorite, their recipe for Butternut Squash Soup with Amoretti and Soft Cream. This flavorful pairing will insure that your meal is bursting with freshness of the season. The Gallo family stands behind the quality of its products. If you aren’t satisfied with your wine, they want to hear from you.
For more recipes worthy of a pass down the family tree and to learn about their Best Taste Promise, visit www.gallofamily.com.
Butternut Squash Soup with Amoretti and Soft Cream Pairs with Gallo Family Vineyards Chardonnay
Ingredients 1 medium butternut squash – seeded and peeled, diced into 1-inch cubes 2 yellow onions – diced into 1-ince cubes 4 tablespoons olive oil 1 cup Gallo white wine 3 cups chicken stock 2 tablespoons butter Salt and pepper to taste 4 tablespoons whipping cream 2 amoretti cookies (or other amaretto-flavored biscuit)
Directions Peel, seed, and dice the squash and onions into 1-inch cubes. Toss the squash with 2 tablespoons of olive oil and place on a roasting pan. Roast in a 400°F oven for about 20 minutes, or until the squash is tender. When the squash is tender, add the Gallo white wine to the roasting pan and let cool. Slice the onion and sauté with the remaining olive oil in a pot large enough to hold all of the ingredients. Add the squash and wine mixture to the sautéed onions in the pot, mix in the chicken stock and bring to a boil. Remove from the heat and in two batches purée in a food processor with the butter. Season with salt and pepper to taste. When ready to serve, reheat the soup and half whip the cream in a small bowl. Drizzle cream over the soup. Crumble the amoretti cookies and sprinkle over the top of the soup. Serve immediately.
Yields 4-6 servings
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Food Media starts to make the switch from "broth" to "stock" What is the difference between stock and broth? The US Department of Agriculture, the agency charged with defining these terms, views the two interchangeably, so to them, there is no difference. Of course that leads to the next question, if there is no difference, then why do we need two words to describe the same thing?
The answer is that for most of the 20th century, chefs, food editors and cookbook authors viewed stock as a homemade ingredient made from cooking bones, meat, vegetables and herbs then strained and stored for later use, while broth was viewed as a commercial product made from leftover liquids to which salt and enhancers like MSG were added before canning. In other words, stock was richer and better, but broth was easier and faster.
That changed in 1996, when Kitchen Basics launched the first commercially available product called stock, made with the goal of replicating the quality of a homemade stock but with the ready-to-use convenience of a commercial broth.
Kitchen Basics® embraces the very basic fundamentals of homemade stock and brings you Ready to Use Cooking Stock without added or produced MSG, additives or excess salts in 11 flavors and 3 convenient sizes.
Try this fantastic recipe for Sante Fe Two Bean Soup and see how using wonderful ingredients can add flavor without having to pile on the salt!
Sante Fe Two Bean SoupSubmitted By: Chef Edward Marlier
Ingredients 1 (14.5 oz.) can low-sodium cannellini beans 1 (14.5 oz.) can low-sodium garbanzo beans (chick peas) 4 cups Kitchen Basics Unsalted Vegetable Stock 2 garlic cloves, minced 3 Tbsp. balsamic vinegar 1 medium carrot, chopped 2 jalapeno peppers, seeded & chopped (to reduce spicy taste you may substitute 1/2 red pepper, chopped) 6 scallions, chopped Juice of 1/2 lime 1/8 cup olive oil 1/8 cup fresh cilantro, chopped
Directions Drain and rinse beans. In a stock pot combine beans, stock, carrot, and garlic in a sauce pan. Bring to boil, cover and simmer until soft, about 30-60 minutes. Add all remaining ingredients. Reheat gently and serve.
For a thicker soup: after beans, stock, carrot and garlic has simmered 30-60 minutes transfer ½ the simmering mixture from the stock pot to a blender and purée (make sure you separate ½ equally). Stir the remaining ingredients and pureed mixture into the stock pot and gently heat through and serve.
Morton’s Season-All® Salt Simplifies the Search for Spice Morton Salt has teamed up with the Fall 2010 Taste of Home Cooking School tour to showcase its Season-All® Brand Seasoned Salts. Taste of Home’s culinary experts will feature Morton’s line of seasoned salts as they tour the country, offering step-by-step tips to flavorful dishes.
The Season-All® line is a unique, all-purpose blend of spices developed to add pop to ribs, beef, pork, chicken, potatoes and more. Season-All® seasoned salts offer an easy alternative to the often confusing scramble through the spice cabinet for the right combination for what’s going on the grill, in the oven, or on the stove.
Morton Salt is one of several national sponsors of the fall cooking classes. In addition to demonstrations, recipes and door prizes, attendees will receive a gift bag stocked with products and a Taste of Home cookbook.
Jalapeno-Cheddar Corn Bake
Yield: 8 pieces Portion Size: 1 piece
Ingredients
Dry Ingredients ¾ cup Sugar 1/4 teaspoon Morton® Season-All® Seasoned Salt, divided 1 1/2 cup All-Purpose Flour 1/2 cup Cornmeal 1 tablespoon Baking Powder ½ cup Butter, room temperature
Wet Ingredients 3 Large Eggs 1 ½ cup Canned Creamed Corn 2 tablespoons Canned Pickled Jalapenos, chopped 1/2 cup Shredded Jack and Cheddar Cheese
Directions 1. Preheat oven to 350° F and adjust oven rack to middle position.
2. In mixing bowl, thoroughly combine sugar, 1/8 teaspoon Season-All®, flour, cornmeal, and baking powder. With a pastry cutter or fingertips, mix butter into the dry mixture, creating pea-sized crumbles.
3. Combine and mix all wet ingredients in separate mixing bowl.
4. Combine wet and dry ingredients, mixing just until some lumps remain.
5. Place mixture in a greased 8 x 8 inch baking pan.
6. Place baking pan onto a baking sheet. Bake at 350° F d for 35 minutes or until golden brown and a wooden toothpick inserted near the center comes out clean.
7. Season with remaining Morton® Season∙All®.
Works best in a 9 x 9 pan
Chef’s Tip: This recipe can be used in any size or shape of pan, as long as it fits; just know that the cooking time will change based on the size. Try using cast iron skillets and muffin pans!
