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Pumpkin Pie Nog

Purely The Finest ^®

Boysenberry Blueberry Tart

Holiday Dessert Pizza

1 jar DICKINSON’S® Pumpkin Butter

1 1/3 c. Peach Nectar

1 tsp. Cinnamon

1 1/3 c. Vanilla Ice Cream Optional: Whipped Cream & Nutmeg

1 jar DICKINSON’S® Pure Seedless Boysenberry Preserves

1 jar DICKINSON’S® Lemon Curd 1 15-oz. pkg. Refrigerated Pie Crusts, softened as directed on package

4 c. Fresh Blueberries 1/4 c. Flour

8 oz. Whipped Topping Optional: Lemon Peel

1 jar DICKINSON’S® Lemon Curd 1 jar CROSSE & BLACKWELL® Red Currant Jelly

1 package Refrigerated Sugar Cookie Dough

1/2 teaspoon Almond Extract 1 cup Canned or Fresh, Sliced Peaches

2 cups Fresh Strawberries, quartered

Combine Pumpkin Butter, nectar, cinnamon and ice cream in a blender; process until smooth. Pour into four glasses and garnish with optional whipped cream and nutmeg. Serve immediately. Makes 4

1 cup Fresh or Frozen Blueberries

Heat oven to 400°F. Combine berries with flour; fold in Preserves. Place

one crust in a 9″ tart pan with a removable bottom; pour mixture into

1 package (8 oz.) Cream Cheese, softened

servings.

Where can you find Dickinson’s products? Go to www.dickinsonsfamily.com

©/® The J.M. Smucker Company

crust. Bake for 40 minutes. Transfer to a wire rack and cool completely. In a small mixing bowl, beat whipped topping and Lemon Curd until well mixed and fluffy. Top tart with lemon topping (dollop, pipe or spread over the tart). Chill until served. Garnish with optional lemon peel. Makes 8 servings.

For seasonal inspiration from casual to elegant, visit us online at www.dickinsonsfamily.com

Preheat oven to 350°F. Press cookie dough onto a 14″ pizza pan. Bake for 8 minutes or until lightly browned. Cool. Mix cream cheese with Lemon Curd until smooth; blend in extract. Spread cheese mixture on cooled crust. Arrange fruit on cheese mixture. Soften Jelly by stirring vigorously until smooth. Brush fruit with softened Jelly. Chill several hours and serve. Makes 10 servings.

Visit us online at www.dickinsonsfamily.com for more great recipes & inspirations

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Invited…

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the world’s #1 source of family

favorite recipes using everyday

ingredients, proven kitchen tips and heartwarming

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home cooks like you.

Our family of food publications—magazines, recipe collections and cookbooks—is written and designed to capture the very essence of home cooking.

As you read through Best Holiday Recipes 2007, you’ll discover scrumptious appetizers, main dishes, desserts and much more—all guaranteed to delight your family and friends!

It’s no wonder that millions of cooks make Taste of Home their #1 cooking resource. We’re glad to welcome you among them!

Thanks for joining us!

Catherine Cassidy

Editor in Chief

As our way of

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…for your interest in Taste of Home, you’re invited to try a Free Issue of our flagship Taste of Home magazine at no cost and with no obligation to buy.

Enjoy 80 or more hearty, home-style main dishes, dazzling desserts, amazing appetizers, sensational sides, mouth watering snacks and more!

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Published by Reiman Media Group

Pictured on front cover: Creole-Stuffed Turkey (p. 88) and Delectable Raspberry Cream Cake (p. 128).

1-800/344-6913

Mention code LHJJ1T

To celebrate Thanksgiving, Christmas and New Year’s Eve deliciously, this value-packed cook book is all you need! We’ve included 351 of the best, most-requested recipes that will ensure the holidays this year will be your most satisfying and memorable.

The appetizers, entrees, side dishes, desserts and more in Best Holiday Recipes 2007 are tried-and true family favorites previously published in Taste of Home—the world’s #1 cooking magazine. They’ve been shared by hundreds of wonderful cooks who’ve served these specialties to appreciative loved ones for generations.

Cook with confidence when using this lovely, photo-filled volume because our Test Kitchen crew prepared every dish to be sure it works in your kitchen and tastes great. Stock your recipe files with lots of terrifc new finds since 100 of these recipes are on handy clip-out cards.

All of us at Taste of Home wish you and yours a joyful holiday season!

Bonus: Watch for the symbol by recipes for a link to helpful how-to videos on-line.

TABLE OF CONTENTS

Breakfast & Brunch 3

Appetizers & Beverages 25 Bountiful Bread Basket 45 Soups & Salads 67

Entertaining Entrees 85

Side Dishes 103

Dazzling Desserts 119

Sweet Treats 145

Gifts from the Kitchen 175 Index 186

Taste of Home

Special Interest Publications

VICE PRESIDENT, EXECUTIVE EDITOR/ SPECIAL INTEREST PUBLICATIONS Heidi Reuter Lloyd

CREATIVE DIRECTOR

Ardyth Cope

FOOD DIRECTOR

Diane Werner

Best Holiday Recipes 2007

EDITOR

Faithann Stoner

ART DIRECTORS

Nicholas Mork, Jessie Sharon

CONTENT PRODUCTION SUPERVISOR Julie Wagner

LAYOUT DESIGNERS

Kathy Crawford, Catherine Fletcher, Emma Acevedo

ASSOCIATE LAYOUT DESIGNER Julie Stone

ASSOCIATE EDITORS

Julie Blume Benedict, Jean Steiner

RECIPE ASSET SYSTEM MANAGER Coleen Martin

EDITORIAL ASSISTANT

Barb Czysz

PREMEDIA SUPERVISOR

Scott Berger

RECIPE TESTING & EDITING

Taste of Home Test Kitchen

FOOD PHOTOGRAPHY

Taste of Home Photo Studio

COVER PHOTOGRAPHY

Photographer: Rob Hagen

Food Stylists: Sarah Thompson, Diane Armstrong

Set Stylist: Jennifer Bradley Vent

Reader’s Digest Association Food & Entertaining Group

PRESIDENT, FOOD & ENTERTAINING Suzanne M. Grimes

VICE PRESIDENT, EDITOR IN CHIEF Catherine Cassidy

VICE PRESIDENT, RETAIL SALES David Algire

VICE PRESIDENT, INTEGRATED PARTNERSHIPS FOR TASTE OF HOME Lora Gier

VICE PRESIDENT, INTEGRATED SALES AND MARKETING

Mark Wildman

EXECUTIVE DIRECTOR,

INTEGRATED SALES AND MARKETING Maureen O’Connell

RETAIL SALES MANAGER

Brian Theveny

RETAIL SALES ANALYST

Ryan Peterson

ADVERTISING MANAGER

Kristine Cronin

PRESIDENT & CEO, RDA

Mary G. Berner

4 | breakfast & brunch

BLUEBERRY CREAM MUFFINS

(PICTURED ABOVE)

shari zimmerman, orfordville, wisconsin I combined two recipes to create these delicious berry muffins. The creamy filling makes them a real delight for breakfast or a snack.

4 cups all-purpose flour

1 cup sugar

6 teaspoons baking powder

1 teaspoon salt

2 eggs

2 cups milk

1/2 cup butter, melted

2 cups fresh or frozen blueberries

FILLING:

1 package (8 ounces) cream cheese, softened

1 egg

1/3 cup sugar

Dash salt

1 In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon 2 rounded tablespoonfuls into greased muffin cups.

2 In a small mixing bowl, beat cream cheese, egg, sugar and salt; place 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter.

3 Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out

clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 dozen.

Editor’s Note: If using frozen blueberries, do not thaw before adding to batter.

BACON BROCCOLI QUICHE

(PICTURED BELOW)

karren fairbanks, salt lake city, utah Even folks who claim not to like quiche rave about this one! I developed the recipe by combining the best of five others that I’d tried. Now it’s a hearty family favorite that always gets star billing at my traditional Christmas morning brunch.

2 tablespoons all-purpose flour

1/2 cup mayonnaise

1 tablespoon dried minced onion

1 tablespoon butter, melted

1 teaspoon salt

3 eggs

1-1/2 cups milk

1 package (10 ounces) frozen chopped broccoli, thawed and patted dry

12 bacon strips, cooked and crumbled 8 medium fresh mushrooms, chopped 2 cups (8 ounces) shredded Monterey Jack cheese

1 sheet refrigerated pie pastry

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1 In a large bowl, combine the first five ingredients. Whisk in eggs, one at a time. Stir in the milk, broccoli, bacon,

mushrooms and cheese.

2 Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour broccoli mixture into crust. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10-15 minutes before cutting.

Yield: 6-8 servings.

Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

CARAMEL CINNAMON ROLLS

(PICTURED AT RIGHT)

marjorie miller, haven, kansas

My husband and our four sons are delighted when I bake these sweetly satisfying cinnamon rolls with a terrific caramel glaze.

2 packages (1/4 ounce each) active dry yeast

1/4 cup warm water (110° to 115°)

2 cups warm milk (110° to 115°)

1 cup butter, softened

1 cup sugar

1 cup mashed potatoes (prepared without milk or butter)

2 eggs

1 teaspoon salt

1-1/2 cups whole wheat flour

7-1/4 cups all-purpose flour

FILLING:

1/4 cup butter, melted

1 cup packed brown sugar

3 tablespoons ground cinnamon

CARAMEL GLAZE:

1/2 cup heavy whipping cream

1/3 cup sugar

1/3 cup packed brown sugar

3 tablespoons butter

1 cup miniature marshmallows

2 cups confectioners’ sugar

1 teaspoon vanilla extract

1 In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, potatoes, eggs, salt and whole wheat flour;

breakfast & brunch | 5

beat until smooth. Stir in enough all purpose flour to form a soft dough.

2 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

3 Punch dough down. Turn onto a floured surface; divide into thirds. Roll each portion into a 12-in. x 8-in. rectangle; spread with melted butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.

4 Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes.

5 Bake at 350° for 27-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

6 Meanwhile, for glaze, combine the cream, sugars and butter in a large saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in marshmallows until melted. Beat in confectioners’ sugar and vanilla. Drizzle over rolls.

Yield: 3 dozen.

taste of home best holiday recipes 2007

6 | breakfast & brunch

BACON SWISS SQUARES

(PICTURED BELOW)

agarita vaughan, fairbury, illinois

Not only does this scrumptious breakfast pizza come together easily, but it’s a cinch to double the ingredients when I’m cooking for an extra-large event. Biscuit mix makes it convenient, and the combination of eggs, bacon and Swiss cheese keeps guests coming back for more.

2 cups biscuit/baking mix

1/2 cup cold water

8 ounces sliced Swiss cheese

1 pound sliced bacon, cooked and

crumbled

4 eggs, lightly beaten

1/4 cup milk

1/2 teaspoon onion powder

1 In a large bowl, combine the biscuit mix and water; stir 20 strokes. Turn onto a floured surface; knead 10 times. Roll into a 14-in. x 10-in. rectangle.

2 Place on the bottom and 1/2 in. up sides of a greased 13-in. x 9-in. x 2-in. baking dish. Arrange cheese over dough. Sprinkle with bacon. In a large bowl, whisk eggs, milk and onion powder; pour over bacon.

3 Bake at 425° for 15-18 minutes or until a knife inserted near the center comes out clean. Cut into squares; serve immediately.

Yield: 12 servings.

GLAZED APPLES AND SAUSAGE

(PICTURED ABOVE)

jennie wible, hamilton square, new jersey I dress up hearty pork sausage links with sliced tart apples, chopped onion and brown sugar to make this morning mainstay. I fix the full-flavored side dish when hosting brunch at home.

2 pounds uncooked pork sausage links 2 large tart apples, peeled and sliced 1 large onion, chopped

1/3 cup water

1/4 cup packed brown sugar

1 Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water and brown sugar. Cook over medium heat for 5-8 minutes, stirring occasionally. Add the sausage; heat through.

Yield: 8 servings.

BUFFET SCRAMBLED EGGS elsie beachy, plain city, ohio

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It’s a tasty twist on the typical scrambled eggs.

4 tablespoons butter, divided

2 tablespoons all-purpose flour

1 cup milk

2 teaspoons chicken bouillon granules 8 eggs, lightly beaten

Minced fresh parsley, optional

1 In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook

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and stir for 2 minutes or until thickened. Set aside.

2 In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in

white sauce. Cook until eggs are completely set. Garnish with parsley if desired.

Yield: 4 servings.

FRENCH TOAST SANDWICHES

(PICTURED BELOW)

deborah fagan, lancaster, pennsylvania I serve these every Christmas while we sit around the table and open our stocking gifts. This recipe is a tasty tradition for our family.

12 slices Canadian bacon

6 slices Monterey Jack cheese

12 slices French bread (1/2 inch thick) 3/4 cup eggnog

3 tablespoons butter

6 tablespoons strawberry preserves

1 Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog.

2 In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with strawberry preserves.

Yield: 6 servings.

Editor’s Note: This recipe was tested with commercially prepared eggnog.

breakfast & brunch | 7

HAM AND BROCCOLI STRATA

(PICTURED ABOVE)

robin friedly, louisville, kentucky

Entertaining is easy with this homespun strata that features broccoli, ham and cheese. You assemble it the night before you need it, so there’s no last-minute fuss.

2 packages (10 ounces each) frozen chopped broccoli, thawed and drained 3/4 pound thinly sliced deli ham, cut into 1/2-inch strips

2 cups (8 ounces) shredded Swiss cheese 1 loaf (8 ounces) French bread, cut into 1-inch slices

6 eggs, lightly beaten

2 cups milk

3 tablespoons dried minced onion

3 tablespoons Dijon mustard

1/2 teaspoon hot pepper sauce

1/2 teaspoon paprika

1 In a large bowl, combine the broccoli, ham and cheese; spread half into a greased 13-in. x 9-in. x 2-in. baking dish. Arrange bread slices on top. Cover with remaining broccoli mixture. In a large bowl, combine the eggs, milk, onion, mustard and hot pepper sauce. Pour over broccoli mixture. Sprinkle with paprika. Cover and refrigerate overnight.

2 Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Yield: 12 servings.

taste of home best holiday recipes 2007

8 | breakfast & brunch

ORANGE BREAKFAST RING

(PICTURED ABOVE)

wendy fitzgerald, eau claire, michigan This beautiful breakfast ring is perfect for a special occasion. Whether formed into a festive wreath or shaped into two rectangles, it’s so yummy that no one will ever suspect the sweet treat starts with convenient crescent rolls.

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 tablespoon grated orange peel

2 tubes (8 ounces each) refrigerated crescent rolls

1/3 cup chopped almonds, toasted

1/2 cup confectioners’ sugar

1 tablespoon orange juice

Sliced almonds

1 In a small mixing bowl, beat the cream cheese, sugar and orange peel until

blended; set aside.

2 Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds.

3 Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors,

cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350° for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack.

4 Combine confectioners’ sugar and orange juice; drizzle over the warm coffee cake. Garnish with sliced almonds.

Yield: 1 coffee cake, 16 servings.

STRAWBERRY BANANA CREPES

(PICTURED AT RIGHT)

shelly soule, las vegas, nevada

My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning.

1 cup all-purpose flour

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1-1/2 cups milk

2 eggs

1 to 2 tablespoons butter

FILLING:

1 package (8 ounces) cream cheese, softened

1 carton (8 ounces) frozen whipped topping, thawed

1/2 cup confectioners’ sugar

TOPPING:

2 cups sliced fresh strawberries

2 medium firm bananas, sliced

1/4 cup sugar, optional

1 In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.

2 In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to

To watch a video from the

Taste of Home Test Kitchen on

how to prepare crepes, go to

www.tasteofhome.com/videotips.

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evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.

3 Repeat with remaining batter, adding butter to a skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

4 In a large mixing bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon over crepes.

Yield: 18 crepes.

BRUNCH POCKETS

jean kimm, coeur d’alene, idaho

These hefty handfuls promise everyone a good hot breakfast with little hassle. Kids especially love the toasty grab-and-go pockets stuffed with pineapple, ham, turkey and cheese.

1 package (15 ounces) refrigerated pie crust

2 pineapple slices, cut in half

4 thin slices deli ham

4 thin slices deli turkey

4 slices Swiss cheese

1 egg, lightly beaten

1 Cut each pastry sheet into four wedges. Pat pineapple slices dry with paper towels. Top four pastry wedges with one slice each of ham, turkey, cheese and pineapple, folding meat and cheese to fit if necessary. Top each with a pastry wedge; seal and crimp edges with a fork. Cut slits in pastry.

breakfast & brunch | 9

2 Place on an ungreased baking sheet. Brush lightly with egg. Bake at 350° for 25-30 minutes or until golden brown. Serve warm.

Yield: 4 servings.

BROCCOLI SAUSAGE

BREAKFAST BAKE

(PICTURED BELOW)

kara cash, dumont, texas

I’m very involved in 4-H and raise hogs to show at our county fair. I like to share tasty recipes that help promote the pork industry.

1/2 pound bulk pork sausage

1 cup chopped fresh broccoli

2 cups (8 ounces) shredded cheddar cheese

3 eggs

1-1/4 cups milk

1/2 cup biscuit/baking mix

1 In a skillet, cook sausage over medium heat until no longer pink; drain and set aside. Add 1 in. of water and broccoli to a

saucepan; bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until crisp-tender; drain.

2 In a greased 9-in. pie plate, layer the sausage, cheese and broccoli. In a bowl, combine the eggs, milk and biscuit mix. Pour over broccoli. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean.

Yield: 6-8 servings.

taste of home best holiday recipes 2007

10 | breakfast & brunch

ARTICHOKE EGG CASSEROLE

(PICTURED BELOW)

marilyn moores, indianapolis, indiana This is a great recipe for a brunch as well as breakfast. I serve it with fresh stir-fried asparagus, a fruit salad and croissants.

4 jars (6-1/2 ounces each) marinated artichoke hearts

1/2 cup chopped green onions

2 to 3 garlic cloves, minced

1 tablespoon vegetable oil

8 eggs

1 jar (4-1/2 ounces) sliced mushrooms, drained

3 cups (12 ounces) shredded sharp

cheddar cheese

1 cup butter-flavored cracker crumbs (about 25 crackers)

1 Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices. In a skillet, saute green onions and garlic in oil until tender. Remove from the heat.

2 In a large bowl, beat eggs well. Stir in the artichokes, mushrooms, cheese, cracker crumbs, onion mixture and the reserved marinade.

3 Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

Yield: 9 servings.

CHRISTMAS DOUGHNUTS

(PICTURED ABOVE)

michelle vander byl, portland, ontario These tender treats have long been a holiday tradition in my French Canadian family. I love the hint of lemon flavor.

6 eggs

2 cups sugar

1/4 cup vegetable oil

1 teaspoon lemon extract

7-1/2 cups all-purpose flour

6 teaspoons baking powder

2 teaspoons salt

1 teaspoon ground nutmeg

1 cup milk

Oil for deep-fat frying

Confectioners’ sugar, optional

1 In a large mixing bowl, beat the eggs, sugar and oil until blended. Beat in extract. Combine the flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. Cover and refrigerate overnight.

2 Divide dough in half. Roll out one portion to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Repeat with remaining dough.

3 In an electric skillet or deep-fryer, heat oil to 375°. Fry doughnuts for about 4 minutes

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or until golden brown, turning once with a slotted spoon. Drain on paper towels. Dust with confectioners’ sugar if desired. Yield: about 8 dozen.

SPINACH-SAUSAGE EGG BAKE

(PICTURED BELOW)

barbara nowakowski

north tonawanda, new york

I always cook up a storm during the holidays. Spinach and red peppers give festive Christmas color to this satisfying bake that boasts Italian sausage, lots of cheese and a short prep time.

1 pound bulk Italian sausage

1/2 cup chopped onion

1 jar (7 ounces) roasted red peppers, drained and chopped, divided

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup all-purpose flour

1/4 cup grated Parmesan cheese

1 teaspoon dried basil

1/2 teaspoon salt

8 eggs

2 cups milk

1 cup (4 ounces) shredded provolone cheese

breakfast & brunch | 11

1 In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach.

2 In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach.

3 Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted near the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Yield: 6 servings.

BREAKFAST PIE

pam botine, goldsboro, north carolina This crustless pie is wonderful to serve to overnight guests, because you assemble it the night before.

8 bacon strips, diced

1/4 cup crushed cornflakes

5 eggs, lightly beaten

1/2 cup milk

1/2 cup 4% cottage cheese

1-1/2 cups (6 ounces) shredded cheddar cheese

1 green onion, sliced

1/2 teaspoon salt

1/8 teaspoon pepper

2-1/2 cups frozen cubed hash brown potatoes

1 In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside.

2 In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.

3 Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

Yield: 6 servings.

taste of home best holiday recipes 2007

12 | breakfast & brunch

HEARTY CHICKEN STRATA

(PICTURED ABOVE)

sara yoder, mount hope, ohio

My great-grandparents made this traditional Amish recipe on Sundays when they had company, and it’s still one of my family’s favorite dishes.

10 cups bread cubes (1/2-inch cubes) 2 cups diced cooked chicken

1 cup diced potatoes

1 cup diced celery

1/2 cup diced carrots

1/4 cup minced fresh parsley

4 cups milk

2 cups chicken broth

5 eggs, beaten

1/4 cup butter, melted and cooled

1 teaspoon salt

1/2 teaspoon pepper

1 to 2 jars (12 ounces each) chicken gravy, warmed, optional

1 Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350° for 20-30 minutes or until golden brown and crisp.

2 Transfer to a large bowl. Add the chicken, potatoes, celery, carrots and parsley. In another large bowl, combine the milk,

broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat.

3 Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted near the center comes out clean. Serve with gravy if desired.

Yield: 12-14 servings.

SIX-VEGGIE BAKE

kate hilts, fairbanks, alaska

I altered the original recipe for this strata-like dish and replaced the sausage with fresh vegetables. I can easily assemble it the night before a busy day. Then all I have to do is bake it and make a fruit salad. It’s so fresh-tasting and hearty, you won’t miss the meat.

1 loaf (1 pound) Italian bread, cut into 1/2-inch cubes

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup chopped fresh mushrooms

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/2 cup chopped green pepper

1/2 cup chopped zucchini

2 green onions, chopped

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 cup fat-free milk

1 cup egg substitute

1 teaspoon salt-free seasoning blend 1/4 teaspoon pepper

1 In a large bowl, combine the first 10 ingredients. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

2 In a small bowl, combine the milk, egg substitute, seasoning blend and pepper; pour over the vegetable mixture. Cover and refrigerate for 2 hours or overnight.

3 Remove from the refrigerator 30 minutes before baking. Cover and bake at 425° for 15 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.

Yield: 16 servings.

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HASH BROWN CHEESE OMELET

(PICTURED BELOW)

jennifer reisinger, sheboygan, wisconsin I make a family-pleasing meal out of this fluffy omelet filled with potatoes, onion and green pepper. Serve it with toast and fruit. It’s also good with sliced tomatoes.

1 medium onion, chopped

1/2 cup chopped green pepper

1-3/4 cups frozen cubed hash brown potatoes, thawed

2 cups egg substitute

1/4 cup water

1/8 teaspoon pepper

3 slices reduced-fat process American cheese

1 In a large skillet coated with nonstick cooking spray, saute onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through.

2 In a bowl, beat egg substitute, water and pepper; pour over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are

completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter.

Yield: 4 servings.

breakfast & brunch | 13

GERMAN PANCAKE

(PICTURED ABOVE)

renae moncur, burley, idaho

Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier’s theme breakfast I hosted. Served with my homemade buttermilk syrup, it’s an eye-opening treat. That easy syrup tastes great on waffles and French toast, too.

6 eggs

1 cup milk

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons butter, melted

BUTTERMILK SYRUP:

1-1/2 cups sugar

3/4 cup buttermilk

1/2 cup butter

2 tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla extract

Confectioners’ sugar

1 In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.

2 Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.

3 Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners’ sugar; serve immediately with the syrup.

Yield: 8 servings (about 2 cups syrup).

taste of home best holiday recipes 2007

14 | breakfast & brunch

BANANA OAT PANCAKES

(PICTURED BELOW)

janie obermier, st. joseph, missouri I concocted these fluffy pancakes using a muffin recipe. We love them topped with strawberry jam for breakfast, supper or even just snacking. They’re delicious drizzled with maple syrup, too.

1-1/3 cups all-purpose flour

3/4 cup old-fashioned oats

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 egg

1-1/3 cups milk

1 cup mashed ripe banana

2 tablespoons vegetable oil

Maple syrup

1 In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened.

2 Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

Yield: 6 pancakes.

FLAVORFUL FRITTATA

(PICTURED ABOVE)

annette self, junction city, ohio

This hearty skillet with Italian flair is tasty for brunch or even dinner.

1 small onion, chopped

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 cup cooked bulk pork sausage

1 to 2 tablespoons vegetable oil

12 eggs

1/4 cup half-and-half cream

1 teaspoon dried basil

1/2 teaspoon salt

1 cup (4 ounces) shredded part-skim mozzarella cheese

2 cups meatless spaghetti sauce, warmed

1 In a large nonstick skillet, saute the onion, mushrooms and sausage in oil until onion is tender. Meanwhile, in a mixing bowl, beat eggs, cream, basil and salt; pour over sausage mixture.

2 As eggs set, lift edges, allowing uncooked portion to flow underneath. When eggs are nearly set, sprinkle with cheese. Cook until the cheese is melted. Cut into wedges; serve with spaghetti sauce.

Yield: 8 servings.

Editors Note: 1 cup cubed fully cooked ham can be substituted for the pork sausage.

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GINGER DOUGHNUT TWISTS tiffany anderson-taylor, gulfport, florida Fresh doughnuts for breakfast don’t get easier than this. I make the glaze the night before and keep it in my refrigerator.

2 eggs

1/2 cup packed brown sugar

1/2 cup sour cream

1/4 cup vegetable oil

1/4 cup molasses

2-3/4 cups all-purpose flour

4 teaspoons ground ginger

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Oil for deep-fat frying

LEMON GLAZE:

2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1 In a large mixing bowl, beat eggs until light and lemon-colored. Beat in the brown sugar, sour cream, oil and molasses. Combine the flour, ginger, baking powder, baking soda, salt, cinnamon and nutmeg; beat into egg mixture just until moistened.

2 Turn onto a floured surface; knead 10 times. Divide dough into 18 pieces. Roll each piece into a 12-in. rope. Fold in half and twist several times. Pinch ends to seal.

3 In an electric skillet or deep-fat fryer, heat oil to 375°. Fry twists, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels.

4 In a shallow bowl, whisk glaze ingredients until blended. Dip warm twists in glaze to coat. Let stand until set.

Yield: 1-1/2 dozen.

CHIVE-HAM BRUNCH BAKE

(PICTURED AT RIGHT)

edie despain, logan, utah

Canned ham and biscuit mix get this brunch dish ready quickly. I sometimes use leftover cooked

breakfast & brunch | 15

ham from a holiday dinner. To lighten up the ^{casserole, try using fat-free milk and a reduced}fat biscuit/baking mix. 1/2 cup chopped onion

1 tablespoon butter

1 can (5 ounces) chunk ham, drained 1 medium tomato, chopped

2 cups biscuit/baking mix

1/2 cup water

1 cup (4 ounces) shredded Swiss or cheddar cheese

2 eggs

1/4 cup milk

1/4 teaspoon dill weed

1/4 teaspoon salt

1/8 teaspoon pepper

3 tablespoons minced chives

1 In a small skillet, saute onion in butter until tender. Stir in ham and tomato; set aside.

2 In a small bowl, combine biscuit mix and water; mix well. Press onto the bottom and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking dish. Spread ham mixture over crust; sprinkle with cheese. In a bowl, beat the eggs, milk, dill, salt and pepper; pour over cheese. Sprinkle with chives.

3 Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Yield: 8 servings.

taste of home best holiday recipes 2007

16 | breakfast & brunch

HOT FRUIT SALAD

(PICTURED ABOVE)

mrs. debbie kimbrough

lexington, mississippi

This warm spiced fruit is a wonderfully soothing winter side dish. It’s a real treat.

3/4 cup sugar

1/2 cup butter, melted

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

2 cans (15-1/4 ounces each) sliced

peaches, drained

2 cans (15-1/4 ounces each) sliced pears, undrained

1 jar (23 ounces) chunky applesauce 1/2 cup dried apricots, chopped

1/4 cup dried cranberries

1 In a 3-qt. slow cooker, combine the sugar, butter, cinnamon, nutmeg and salt. Stir in the remaining ingredients. Cover and cook on high for 2 hours or until heated through.

Yield: 10 servings.

PLUM SAUSAGE BITES

heidi fisher, victoria, british columbia Packed with perky flavor and a thick sauce that clings to sliced sausages, these links are a must at brunches and potlucks.

2 to 2-1/2 pounds uncooked pork sausage links, cut into 1-inch pieces

1 cup plum, apple or grape jelly

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 In a large skillet, cook sausage over medium heat until no longer pink; drain and set sausage aside. In the same skillet, stir in the jelly, soy sauce and mustard.

2 Simmer, uncovered, for 5 minutes, stirring occasionally. Return sausage to the pan and heat through. Refrigerate any leftovers.

Yield: 18-22 servings.

EGG BRUNCH BAKE

(PICTURED BELOW)

iva combs, medford, oregon

Just a few ingredients make this an impressive and satisfying egg dish. It’s always a hit.

2 tablespoons butter, melted

2 cups (8 ounces) shredded cheddar cheese

2 cups cubed fully cooked ham

12 eggs

1 can (5 ounces) evaporated milk

2 teaspoons prepared mustard

Salt and pepper to taste

1 Drizzle butter into a greased shallow 3-qt. baking dish. Sprinkle with cheese and ham. In a mixing bowl, beat the eggs, milk, mustard, salt and pepper. Pour over ham and cheese.

2 Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving.

Yield: 6-8 servings.

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BACON QUICHE TARTS

(PICTURED ABOVE)

kendra schertz, nappanee, indiana Flavored with vegetables, cheese and bacon, these memorable morsels are bound to be requested at your house. The tarts are a special addition to brunch, but they’re surprisingly easy to make.

2 packages (3 ounces each) cream

cheese, softened

5 teaspoons milk

2 eggs

1/2 cup shredded Colby cheese

2 tablespoons chopped green pepper 1 tablespoon finely chopped onion

1 tube (8 ounces) refrigerated crescent rolls

5 bacon strips, cooked and crumbled

1 In a small mixing bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion; mix well.

2 Separate dough into eight triangles; press onto the bottom and up the sides of

greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered, at 375° for 18-22 minutes or until a knife comes out clean. Serve warm.

Yield: 8 servings.

breakfast & brunch | 17

PEACHES ’N’ CREAM

FRENCH TOAST

(PICTURED BELOW)

tiffany mitchell, susanville, california Looking for a way to make French toast into something extra special? This scrumptious breakfast dish is topped with peach butter and is bursting with flavor. Whip it up the night before and grill in minutes on Christmas morning.

3 eggs

3 tablespoons plus 1/3 cup peach

preserves, divided

3/4 cup half-and-half cream

8 slices French bread, (1/2 inch thick) 6 tablespoons butter, softened, divided Confectioners’ sugar

Sliced almonds, toasted

2 medium ripe peaches, sliced

2 to 3 tablespoons butter, optional

1 In a small bowl, beat the eggs and 3 tablespoons preserves. Stir in cream. Arrange bread in a single layer in a 13-in. x 9-in. x 2-in. dish. Pour egg mixture over bread; cover and refrigerate overnight.

2 For peach butter, in a small mixing bowl, beat 4 tablespoons butter and remaining preserves until fluffy; set aside.

3 In a large skillet or griddle, melt 2-3 tablespoons butter if desired. Toast

sandwiches until bread is lightly browned on both sides, adding butter if necessary. Sprinkle with confectioners’ sugar and almonds. Serve with peach butter and sliced peaches.

Yield: 4 servings.

taste of home best holiday recipes 2007

18 | breakfast & brunch

CHEESY O’BRIEN

EGG SCRAMBLE

(PICTURED BELOW)

margaret edmondson, red oak, iowa This breakfast bake is a snap to prepare. It’s perfect for a brunch buffet or when out-of-town guests stay the night. Full of bacon, cheese, hash browns and eggs, the all-in-one dish is a hearty crowd-pleaser.

1 package (28 ounces) frozen O’Brien hash brown potatoes

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 pound sliced bacon, cooked and

crumbled

12 eggs, lightly beaten

2 tablespoons butter

2 cups (8 ounces) shredded cheddar cheese

1 In a large skillet, prepare hash browns according to package directions; sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup.

2 In a bowl, whisk the eggs. In another large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake,

uncovered, at 350° for 20-25 minutes or until cheese is melted.

Yield: 12 servings.

HOMEMADE SAGE

SAUSAGE PATTIES

(PICTURED ABOVE)

diane hixon, niceville, florida

Oregano, garlic and sage add zippy flavor to these quick-to-fix ground pork patties. I’ve had this Pennsylvania Dutch recipe for years, and it always brings compliments.

3/4 cup shredded cheddar cheese

1/4 cup buttermilk

1 tablespoon finely chopped onion

2 teaspoons rubbed sage

3/4 teaspoon salt

3/4 teaspoon pepper

1/8 teaspoon garlic powder

1/8 teaspoon dried oregano

1 pound ground pork

1 In a bowl, combine the first eight ingredients. Crumble pork over mixture and mix well. Shape into eight 1/2-in. patties. Refrigerate for 1 hour.

2 In a nonstick skillet over medium heat, fry patties for 6-8 minutes on each side or until meat is no longer pink.

Yield: 8 servings.

DATE WAFFLES

jean gaines, bullhead city, arizona These moist waffles have a yummy cream cheese topping.

2 cups all-purpose flour

1/4 cup packed brown sugar

www.tasteofhome.com

1/4 cup finely chopped pecans

1 tablespoon baking powder

1 teaspoon salt

1 cup finely chopped dates

1-3/4 cups milk

2 eggs, separated

1/2 cup butter, melted

TOPPING:

1 package (8 ounces) cream cheese, softened

1/4 cup half-and-half cream

3 tablespoons sugar

2 tablespoons orange juice

1 tablespoon grated orange peel

1 In a large mixing bowl, combine the flour, sugar, pecans, baking powder and salt. Add dates. In a small bowl, combine the milk, egg yolks and butter; stir into dry ingredients.

2 In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

3 In another small mixing bowl, beat the topping ingredients until blended. Serve with waffles.

Yield: 8-10 waffles (about 6-3/4 inches).

TACO QUICHE

mary farley, wasilla, alaska

Chock-full of ground beef, cheddar cheese, onion and green pepper, this swift south-of-the-border bake is guaranteed to liven up any meal.

1 pound ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1 envelope taco seasoning

1 cup (4 ounces) shredded cheddar cheese

1/2 cup biscuit/baking mix

2 eggs, lightly beaten

1 cup milk

1 In a large skillet, cook the beef, onion, green pepper and taco seasoning over medium heat until meat is no longer pink; drain. Spread into a 9-in. greased pie plate. Sprinkle with cheese. In a large bowl,

breakfast & brunch | 19

combine the biscuit mix, eggs and milk. Pour over the cheese. Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean.

Yield: 4-6 servings.

APPLE HAM PUFFS

(PICTURED BELOW)

suzanne sebaste, lake wylie, south carolina The recipe for these individual apple-topped puffs is on a well-worn index card. It’s a must for a special brunch.

2 tablespoons plus 2 teaspoons

all-purpose flour

1/2 teaspoon salt

8 eggs

1 cup heavy whipping cream

2 cups cubed fully cooked ham

4 medium tart apples, peeled and thinly sliced

1/4 cup butter

1/4 cup sugar

1 teaspoon ground cinnamon

1 In a large mixing bowl, combine flour and salt. Beat in the eggs until smooth. Divide ham among six greased 10-oz. custard cups. Top with egg mixture.

2 Bake at 450° for 15 minutes or until a knife inserted near the center comes out clean. Meanwhile, in a large skillet, saute the apples in butter. Sprinkle with sugar and cinnamon; cook until sugar is dissolved. Spoon into the center of each puff.

Yield: 6 servings.

taste of home best holiday recipes 2007

20 | breakfast & brunch

WAKE-UP CASSEROLE

iris frank, eureka, illinois

You’ll find everything you want for breakfast— potatoes, eggs, cheese and ham—in this satisfying casserole. It can be made the night before and kept in the refrigerator. I frequently make it for church potlucks and for company. Everybody loves it.

8 frozen hash brown patties

4 cups (16 ounces) shredded cheddar cheese

1 pound cubed fully cooked

ham (2 cups)

7 eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon ground mustard

1 Place hash brown patties in a single layer in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese and ham. In a large bowl, beat eggs, milk, salt and mustard. Pour over ham.

2 Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.

Yield: 8 servings.

RAISED YEAST WAFFLES

helen knapp, fairbanks, alaska

These waffles bake up crispy on the outside and light and tender on the inside. Since they aren’t too filling, they leave room for sampling the rest of the brunch buffet—or for munching on more waffles!

1 package (1/4 ounce) active dry yeast 1 teaspoon sugar

1/2 cup warm water (110° to 115°)

2 cups warm milk (110° to 115°)

2 eggs

1/2 cup butter, melted

2 cups all-purpose flour

1 teaspoon salt

1/8 teaspoon baking soda

1 In a large mixing bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in the milk, eggs and butter. Combine the flour, salt and baking soda; stir into yeast mixture just until combined.

Cover and let rise in a warm place until doubled, about 45 minutes.

2 Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Yield: 10 waffles.

HERBED SAUSAGE GRAVY OVER CHEESE BISCUITS

lynn crosby, homerville, ohio

The gang at my house loves anything with biscuits, and this oregano-flavored sausage gravy is the best we’ve ever tasted! It’s a real favorite with my husband and kids.

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil

2 teaspoons dried oregano

8 ounces part-skim mozzarella cheese, cut into 8 cubes

GRAVY:

1/2 pound bulk pork sausage

3/4 cup milk

1 teaspoon dried oregano

1/4 cup all-purpose flour

1 cup cold water

1 In a large bowl, combine the flour, baking powder and salt. Stir in milk and oil just until moistened. Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place a pinch of oregano in the center of each biscuit; top with a cheese cube.

2 Moisten edge of dough with water and pull up over cheese, forming a pouch; pinch tightly to seal. Place on a lightly greased baking sheet. Bake at 450° for 12-15 minutes or until golden brown.

3 Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink; drain. Stir in milk and oregano. Combine the flour and water until smooth; add to sausage mixture. Bring to boil; cook and stir for 2 minutes or until thickened. For each serving, spoon about 1/3 cup gravy over two biscuits.

Yield: 4 servings.

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breakfast & brunch | 21

_{’N’ EGG PIZZ}A _BACON

_{CRANBERRY SAUC}E _{EGGNOG PANCAKES WIT}H

_{Pizza for breakfast}? _{These eggno}g

_{Kids especially wil}l _{pancakes with tang}y

_{enjoy eating the bacon}, _{cranberry sauce ar}e

_{cheese, hash brown}s _{economical, quick an}d

_{and eggs layered on a}n _{delicious. We love th}e

_{easy-to-cut pizza-lik}e _{subtle eggnog flavo}r

_{crust. This attractiv}e _{and temptin}g

_{entree is sure to be} a _{cranberry topping}.

_{hit with grown-ups, too}. _EGLE

_IOLA

_FRANKLIN _GEORGIANN

_VISTA, ^A_RKANSAS

_CANFIELD, ^O_HIO

_{CREAMY STRAWBERRY CREPE}S _{CREAMY ORANGE DRIN}K

_{As special a}s

_{This frothy orang}e

_{Christmas mornin}g _{drink is a real trea}t

_{itself, these delicat}e _{as a snack, for} a

_{crepes add a merr}y _{holiday breakfast o}r

_{touch of eleganc}e _{at a special brunch.} I

_{and holiday colo}r _{love that combinatio}n

_{to brunch}. _{of orange and cream}.

_KOCHISS _KATHY

_CURFMAN _JULIE

_HUNTINGTON _CHEHALIS, ^W_ASHINGTON

_CONNECTICUT

_BELLA

22 | breakfast & brunch

_{ar, lemon juice, peel and vanilla unti}l _{filling down the center of 15 crepes}; _{For filling, in a small mixing bowl, bea}t _{of batter into the center of skillet. Lif}t _{berries. Freeze remaining crepes fo}r _{cheese, confectioners’ sug} _{beat until smooth. Cover and refriger}_{ate for 1 hour}. _{In an 8-in. nonstick skillet, melt} 1 _{needed. When cool, stack the crepe}s _{batter, adding butter to skillet a}s _{teaspoon butter; pour 2 tablespoon}s _{roll up. Garnish with the remainin}g _{a wire rack. Repeat with remainin}g _{cook 15-20 seconds longer. Remove t}o _{with waxed paper or paper towels i}n _{whipped cream. Spoon about 1/3 cu}p _{smooth. Fold in 2 cups of berries an}d _{Cook until top appears dry; turn an}d _{and tilt pan to evenly coat bottom}. _Yield:_{15 crepes}. _{another use}. _{taste of home best holiday recipes 200}7_between. _{the crea}m3 2 4 _{milk, water, butter and salt. Add flour}; ₁_{In a large mixing bowl, beat the eggs}, _{cups fresh strawberries, sliced}, _{CREAMY STRAWBERRY CREPE}S _{teaspoon grated lemon pee}l _{cup heavy whipping cream}, _{tablespoons butter, melte}d _{cups confectioners’ suga}r _{package (8 ounces) crea}m _{teaspoon vanilla extrac}t _{tablespoon lemon juic}e _{cups all-purpose flou}r _{cheese, softene}d _{cup cold wate}r _{teaspoon sal}t _{Additional butte}r _{cup mil}k _whipped _divided _eggs _FILLING: 111111_1/222_1/444_1-1/4

_{In a large bowl, beat eggs and milk}. _{13-in. x 9-in. x 2-in. baking pan. Sea}l _{with Parmesan cheese. Bake, un}_{covered, at 375° for 25-30 minute}s _{with bacon, potatoes and chedda}r _{or until a knife inserted near th}e _{Pour over cheddar cheese. Sprinkl}e _{seams and perforations. Sprinkl}e ₁_{Unroll crescent dough into one lon}g _{and 1/2 in. up the sides of a grease}d _{rectangle. Press onto the botto}m _{center comes out clean}. _Yield:_{8 servings}. _{taste of home best holiday recipes 200}7_cheese. 2 _{cup shredded cheddar chees}e _{tube (8 ounces) refrigerate}d _{cup frozen shredded has}h _{bacon strips, cooked an}d _{cup grated Parmesan o}r _{’N’ EGG PIZZ}A _{tablespoons mil}k _{Romano chees}e _{brown potatoe}s _{crescent roll}s _crumbled _eggs _BACON11_1/22₁24_3/4

₁_{In a small mixing bowl, combin}^e_{3 cups orange juice, vanilla, and th}^e_{pudding and whipped topping mix}^–_{es; beat until smooth. Stir in th}^e_{remaining orange juice}^._Yield:_{about 6 cups}. _{taste of home best holiday recipes 200}7_{CREAMY ORANGE DRIN}K _{6 cups orange juice, divide}^d_{1/2 teaspoon vanilla extrac}^t_{1 package (3.4 ounces) instan}^t_{vanilla pudding mi}^x_{1 envelope whipped topping mi}x

_{another bowl, whisk egg, eggnog}, _{vanilla and nutmeg; stir into pan}_{cake mix just until moistened}. _{on top of pan} _{cakes. Cook until second side i}s _{golden brown. Serve with cranberr}y _{Pour batter by 1/3 cupfuls onto} a ₁_{Place pancake mix in a bowl. I}n _{lightly greased hot griddle; tur}n _Yield:_{6 servings (12 pancakes)}. _{when bubbles for}m_{taste of home best holiday recipes 200}7_{CRANBERRY SAUC}E _sauce. 2 _{can (16 ounces) whole-berr}y _{or jellied cranberry sauc}e _{teaspoons vanilla extrac}t _{EGGNOG PANCAKES WIT}H_{cups pancake mi}x _{Pinch ground nutme}g _{cups eggno}g _egg 11_1-1/2_1-1/22

breakfast & brunch | 23

_{CHERRY KRINGL}E

_{The soft dough in thi}s

_{recipe is so easy t}o

_{work with. It bakes int}o

_{a golden, tender pastr}y

_{that surrounds} a

_{luscious cherry center}.

_{The loaves freeze well}.

_CHRISTIANSON _MARY

_CARMEL, ^I_NDIANA

_{FETA BREAKFAST BAK}E

_{Guests at our family’}s

_{bed-and-breakfas}t

_{love this easy-pre}p

_{brunch item. You ca}n

_{try several variation}s

_{of the egg dish wit}h

_{your favorite types o}f

_{cheese. Add a spri}g

_{of oregano as} a

_{pretty garnish}.

_{CHERYL RUD}E

_WINFIELD, ^K_ANSAS

_{SAUSAGE QUICH}E _PEAR-PECAN

_{This quiche would b}e

_{a delightful additio}n

_{to brunch, especiall}y

_{during the holida}y

_{season. It’s savor}y

_{the sausag}e _from

_the _{yet sweet fro}m

_{sliced pear}.

_HARMON _PATRICIA

_BADEN, ^P_ENNSYLVANIA

_{HOLIDAY BURRITO}S

_{In the Southwest,} a

_{breakfast burrit}o

_{wraps up potatoes},

_{eggs and cheese with} a

_{unique “Feliz Navidad}”

_{(“Merry Christmas”})

_{flair! There are man}y

_{variations, but thi}s

_{is our favorite}.

_METZGAR _ANTOINETTE

_RANCHO _RIO

_MEXICO _NEW

24 | breakfast & brunch

_{near the center comes out clean}. _{eggs, milk, basil, oregano and pep}_{per. Slowly pour over crouton mix}_{ture. Sprinkle with ham}. ₁_{In a large bowl, combine crouton}s _{minutes befor}e _{dish. In a large bowl, whisk th}e a _{greased 13-in. x 9-in. x 2-in. bakin}g _{Bake, uncovered, at 325° for 60-6}5 _{minutes or until a knife inserte}d _{cheese; transfer t}o_Yield:_{12-14 servings}. _{Let stand for 1}0_{taste of home best holiday recipes 200}7_feta_cutting. _and2 _{cups (6 ounces) crumbled fet}a _{tablespoon minced fresh basi}l _{cups seasoned salad crouton}s _{cups cubed fully cooked ha}m _{oregano or 1 teaspoon drie}d _{or 1 teaspoon dried basi}l _{tablespoon minced fres}h _{FETA BREAKFAST BAK}E _{teaspoon peppe}r _{cups mil}k _oregano _cheese _eggs 11_1-1/2_1-1/28_1/444

_{other third over top; pinch to seal}. _{surface; divide into fourths. Rol}l _{in. apart on greased baking sheets}. _{each portion into a 14-in. x 11-in}. _{to wire racks to cool completely}. _{Bake at 350° for 25 minutes or un}_{til golden brown. Remove from pan}s _{down the center third of each rec}_{tangle. Starting at a long side, fol}d _{(do not knead). Cover and refriger}_{ate for at least 8 hours}. _{Combine icing ingredients; drizzl}e _{rectangle; spread cherry pie fillin}g _{Pinch ends and tuck under. Place} 2 _{Turn dough onto a lightly floure}d _{a third of the dough over filling; fol}d _{over kringles}. _Yield:_{4 loaves}. _{taste of home best holiday recipes 200}73 2 _{milk. In another bowl}, _{cut in butter and shortening unti}l _{combine the flour, sugar and salt}; ₁_{In a large mixing bowl, dissolv}e _{a very soft doug}h _{crumbly. Add to yeast mixture. Ad}d _{milk (110° to 115°}) _{package (1/4 ounce) activ}e _{cups confectioners’ suga}r _{cups cherry pie fillin}g _{to 3 tablespoons mil}k _{eggs, lightly beate}n _{tablespoons suga}r _{cups bread flou}r _{cup cold butte}r _{cup shortenin}g _{teaspoon sal}t _{eggs; beat to for}m_{CHERRY KRINGL}E _{dry yeas}t _{cup war}m_{yeast in war}m_ICING: 111_1/2_1/2222244

_{heat unti}l ₁_{In a large skillet, saute onion in but}_{ter until tender. Add the potatoes}; _{of the egg mixture and 2 heaping ta}_{blespoons of the cheese; roll u}p _{until tender. In a large bowl, com}_{bine the eggs, garlic salt, salt an}d _{cover and cook for 15-20 minutes o}r _{pepper; pour over potatoes. Coo}k _{the eggs are completely set. Stir i}n _{Fill each tortilla with about 3/4 cu}p _{tightly. Serve immediately}. _{and stir over mediu}m_Yield:_{12 burritos}. _{taste of home best holiday recipes 200}7_chilies. 2 _{HOLIDAY BURRITO}S _{1/4 cup chopped onio}ⁿ_{1/2 cup butte}^r_{2 pounds red potatoes, cut int}^o_{1/2 inch cube}^s_{12 eggs, lightly beate}ⁿ_{1 teaspoon garlic sal}^t_{1 teaspoon sal}^t_{1/2 teaspoon peppe}^r_{2 to 3 cans (4 ounces each}⁾_{chopped green chilies}, _{cups (8 ounces) shredde}d _{flour tortillas (8 inches)}, _{cheddar chees}e _warmed _drained ₁22

_{until a knife inserted near the cen}_{ter comes out clean and crust i}s _{halves. Let stand for 5 minutes be}_{fore slicing}. _{minutes or until meat is no longe}r _{Bake at 350° for 35-40 minutes o}r _{nutmeg. Stir in cheese. Pour ove}r _{with pecans. In a large bowl, whis}k _{crust; top with sausage. Sprinkl}e _{heat for 4-}5 _{pink; drain. Arrange pear slices i}n _{golden brown. Garnish with peca}n _{the eggs, cream, salt, thyme an}d ₁_{In a large skillet, cook sausage an}d _{onion over mediu}m_Yield:_{8 servings}. _{taste of home best holiday recipes 200}7_sausage. 2 _{pastry shell (9 inches), bake}d _{SAUSAGE QUICH}E _{cup chopped sweet onio}n _{teaspoon ground nutme}g _{cup (4 ounces) shredde}d _{cups half-and-half crea}m _{pound bulk hot Italia}n _{teaspoon dried thym}e _{cup chopped pecan}s _{pear, slice}d _{cheddar chees}e _{teaspoon sal}t _{pecan halve}s _sausage _medium_PEAR-PECAN_eggs 111_1/3_1/3_1-1/2_1/2_1/2_1/2_1/884

APPETIZERS & BEVERAGES

To kick off a meal or “wow” party guests, try

these fabulous finger foods. They’re sure to make

any gathering unforgettable.

Barbecue Meatballs (p. 26)

Inset Photo: Holiday Cheese Ball (p. 33)

26 | appetizers & beverages

BACON CHEESE WREATH

(PICTURED ABOVE)

lisa carter, warren, indiana

My grandmother makes this smoky bacon and ^{Parmesan spread for parties and holiday get}togethers. For a pretty Yuletide presentation, accent the cream cheese wreath with parsley and pimientos.

2 packages (8 ounces each) cream

cheese, softened

1/2 cup mayonnaise

1/3 cup grated Parmesan cheese

1/4 cup sliced green onions, optional 10 bacon strips, cooked and crumbled Parsley sprigs and diced pimientos, optional Assorted crackers

1 In a small mixing bowl, beat the cream cheese, mayonnaise, Parmesan cheese and onions if desired. Stir in bacon. Cover and refrigerate for 1-2 hours.

2 Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimientos if desired. Serve with crackers.

Yield: about 3 cups.

BARBECUE MEATBALLS

(PICTURED BELOW)

dane harvill, mosca, colorado

I came across this recipe while living abroad many years ago. These meatballs are as finger-licking good as barbecued ribs but easier to eat.

2 eggs

1/2 cup evaporated milk

1 cup dry bread crumbs

1 small onion, chopped

1 teaspoon salt

1/2 teaspoon pepper

2 pounds ground beef

SAUCE:

1-1/2 cups water

2/3 cup packed brown sugar

1/4 cup chili sauce

3 tablespoons cider vinegar

3 tablespoons soy sauce

2 tablespoons ketchup

1-1/2 teaspoons ground ginger

1/4 teaspoon salt

1/8 teaspoon pepper

Dash Worcestershire sauce

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1 In a large bowl, combine the first six ingredients. Crumble beef over mixture and

mix well. With wet hands, shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat, turning often. Remove with a slotted spoon and keep warm; drain.

2 In same pan, combine sauce ingredients. Bring to a boil over medium heat. Reduce heat; add the meatballs. Simmer,

uncovered, for 30 minutes or until

sauce is absorbed.

Yield: 6-1/2 dozen.

BRIE WITH ARTICHOKES

(PICTURED ABOVE)

lucy banks, jackson, mississippi

If you’re looking for something special for your ^{holiday hors d’oeuvres table, this tangy out-of-the}ordinary appetizer will fill the bill. It is so popular with my friends that I try to keep Brie cheese and artichoke hearts on hand at all times.

1 round (4-1/2 ounces) Brie or

Camembert cheese

1/3 cup chopped water-packed artichoke hearts

appetizers & beverages | 27

2 teaspoons minced fresh basil

1 teaspoon olive oil

1 garlic clove, minced

Salt and cayenne pepper to taste

Assorted crackers

1 Slice Brie in half horizontally. Place the bottom half in a small round baking dish or pie plate. Combine the artichokes, basil, oil, garlic, salt and cayenne; spread over Brie.

2 Replace top. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with crackers.

Yield: 4 servings.

TOMATO PIZZA BREAD

kimberly mcfarland

broken arrow, oklahoma

Refrigerated pizza crust dough gets a tasty treatment from pleasant seasonings and easy cheese and tomato toppings. This basic recipe can be modified to suit individual tastes. My husband loves to add sliced ripe olives just before baking. We think it’s best when served fresh out of the oven.

1 tube (10 ounces) refrigerated pizza crust

2 garlic cloves, minced

1/2 teaspoon dried oregano

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

1 plum tomato, halved lengthwise and thinly sliced

1/2 teaspoon Italian seasoning, optional

1 On a greased baking sheet, roll pizza crust into a 12-in. x 8-in. rectangle. Bake at 425° for 6-8 minutes or until edges are lightly browned. Sprinkle with garlic, oregano and half of the cheese.

2 Arrange tomato slices in a single layer over cheese. Top with remaining cheese and Italian seasoning if desired. Bake 6-8 minutes longer or until cheese is melted and crust is lightly browned.

Yield: 8 servings.

taste of home best holiday recipes 2007

28 | appetizers & beverages

COCONUT SHRIMP

(PICTURED BELOW)

marie hattrup, the dalles, oregon

Jumbo shrimp is big on flavor with a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip.

18 uncooked jumbo shrimp (about 1 pound) 1/3 cup cornstarch

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

3 egg whites

2 cups flaked coconut

Oil for deep-fat frying

APRICOT-PINEAPPLE SALSA:

1 cup diced pineapple

1/2 cup finely chopped red onion

1/2 cup apricot preserves

1/2 cup minced fresh cilantro

2 tablespoons lime juice

1 jalapeno pepper, seeded and chopped Salt and pepper to taste

1 Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a mixing bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch

mixture; dip into egg whites, then coat with coconut.

2 In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.

3 In a bowl, combine salsa ingredients. Serve with shrimp.

Yield: 6 servings.

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

CHRISTMAS COCOA

(PICTURED ABOVE)

lori daniels, beverly, west virginia

A sprinkling of crushed candy cane lends a festive touch to this creamy hot cocoa…or place a chocolate mint candy cane in each mug as a stirrer. Serve this heartwarming beverage with Christmas cookies to welcome friends in from the cold after skating, sledding or caroling.

4 cups milk

2/3 cup instant chocolate drink mix 5 chocolate mint candy canes, crushed 1-1/2 cups heavy whipping cream

1/4 cup confectioners’ sugar

1/2 teaspoon vanilla extract

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1 In a large saucepan, combine the milk and drink mix. Cook and stir over medium heat until heated through. Remove from the heat. Set aside 1 tablespoon crushed candy canes for garnish. Stir remaining candy canes into cocoa; keep warm.

2 In a small mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Ladle cocoa into mugs. Top with whipped cream; sprinkle with reserved crushed candy canes.

Yield: 4 servings.

CREAMY GUACAMOLE SPREAD

(PICTURED BELOW)

lynn thomas, lakewood, new york

All my brothers and sisters like to bring appetizers to our Christmas gatherings. This creamy spread came from my brother. It can be attractively displayed on lettuce with tomato wedges.

2 large ripe avocados, peeled and cubed 1/2 cup mayonnaise

1/4 cup chopped onion

2 teaspoons lemon juice

2 teaspoons Worcestershire sauce

appetizers & beverages | 29

1 teaspoon salt

1 teaspoon hot pepper sauce

Assorted crackers or fresh vegetables

1 In a blender, combine the first seven ingredients. Cover and process until blended. Serve with crackers or vegetables.

Yield: 2 cups.

FUDGY FRUIT DIP

(PICTURED ABOVE)

wilma knobloch, rock rapids, iowa This rich, chocolaty dip is especially nice at holiday parties served with fresh strawberries. It’s nice to offer a lighter snack alongside heavier, richer options.

1/3 cup fat-free sugar-free hot fudge topping

1/3 cup fat-free vanilla yogurt

1-1/2 teaspoons orange juice concentrate Fresh strawberries

1 In a bowl, combine fudge topping, yogurt and orange juice concentrate. Cover and refrigerate for at least 30 minutes. Serve with strawberries.

Yield: about 1/2 cup.

taste of home best holiday recipes 2007

30 | appetizers & beverages

SPICED CITRUS CIDER

(PICTURED ABOVE)

harriet stichter, milford, indiana

This delicious citrus and spice cider is a wonderful way to warm up on a cold day and is even special enough for a holiday party.

5 cups water

4 medium lemons, sliced

4 medium oranges, sliced

2 cinnamon sticks (3 inches)

2 teaspoons whole allspice

3 quarts apple cider

1 cup sugar

1 In a large saucepan, bring the water, lemons, oranges and spices to a boil. Reduce heat; cover and simmer 1 hour.

2 Strain and discard fruit and spices. Transfer citrus mixture to a large soup kettle. Stir in the cider and sugar; heat through.

Yield: 20 servings (1 gallon).

BLUE CHEESE CROSTINI

(PICTURED BELOW)

kate hilts, grand rapids, michigan

My sister-in-law gave me this great recipe, which includes two of my favorite ingredients—blue cheese and pears. Yum! Instead of a loaf of French bread, I usually buy a baguette and cut it at an angle to give the slices a nice look.

4 ounces cream cheese, softened

3 tablespoons butter, softened

1 cup (4 ounces) crumbled blue cheese 1/4 cup finely chopped walnuts, toasted 15 slices French bread (1/2 inch thick), lightly toasted

1 medium ripe pear

1 In a small mixing bowl, beat cream cheese and butter until smooth. Stir in the blue cheese and walnuts. Spread evenly over toasted bread.

2 Place on a baking sheet. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is bubbly. Core pear and cut into 30 thin slices. Place two pear slices on each crostini. Serve warm.

Yield: 15 appetizers.

www.tasteofhome.com

HAM AND SWISS DIP

(PICTURED ABOVE)

laurie laclair, north richland hills, texas I have been making this scrumptious dip for over 25 years, and I can’t think of a time where there haven’t been multiple requests for the recipe. It’s perfect for holiday celebrations, sports parties and also brunch buffets.

1 package (8 ounces) cream cheese, softened

2/3 cup mayonnaise

1-1/2 cups diced fully cooked ham

1 cup (4 ounces) shredded Swiss cheese 1 tablespoon finely chopped green pepper 1 tablespoon spicy brown mustard

3/4 cup rye cracker crumbs

2 tablespoons butter, melted

Rye crackers

1 In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in the ham, cheese, green pepper and mustard. Spread into an ungreased 9-in. pie plate.

2 Toss the cracker crumbs and butter; sprinkle over the cream cheese mixture. Bake, uncovered, at 400° for 12-15 minutes or until heated through. Serve with crackers.

Yield: about 3 cups.

Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

appetizers & beverages | 31

SNOW PEA HOLIDAY WREATH

(PICTURED BELOW)

carol schneck, lodi, california

^{Santa himself might stop to sample this pretty-as}a-picture finger food! Crunchy green pea pods and juicy red tomatoes add a natural fresh, festive note to my buffet table.

1 package (3 ounces) cream cheese, softened

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/2 pound fresh snow peas, strings removed 2 cups grape tomatoes

1 In a small mixing bowl, combine the cream cheese, garlic powder and seasoned salt. Place mixture in a pastry bag or heavy-duty plastic bag with a small star tip.

2 Pipe about 1/4 teaspoon of mixture onto the wide end of each pea pod. Arrange pods on a serving platter with cheese mixture

toward the outside of the platter; fill center with tomatoes.

Yield: 20 servings.

taste of home best holiday recipes 2007

32 | appetizers & beverages

FANCY BERRY BEVERAGE

(PICTURED BELOW)

christine wilson, sellersville, pennsylvania

We offer this fruity beverage to guests to add a

festive touch to holiday gatherings. It pours up

frothy, then separates into a dark pink base with

a light foamy top. A slightly tart drink, it’s

wonderful with home-baked cookies.

8 cups cranberry juice, chilled

1 quart vanilla ice cream, softened

1 package (10 ounces) frozen sweetened

sliced strawberries, thawed and pureed

1-1/4 cups sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream, whipped

4 cups ginger ale, chilled

Fresh strawberries, optional

1 In a large bowl or container, combine the

first five ingredients; stir until smooth and

the sugar is dissolved. Fold in whipped

cream. Slowly add ginger ale; stir gently to

mix. Pour into glasses. Garnish with berries

if desired. Serve immediately.

_Yield:_{5 quarts.}CRAB-EGG CRACKER SPREAD

(PICTURED ABOVE)

peggy west, georgetown, delaware

This chunky spread always disappears in a

twinkling at holiday gatherings. With plenty of

crabmeat, hard-cooked eggs and a touch of hot

sauce, its hearty kick goes great with crackers,

chips or veggies. It was one of my father’s very

favorite appetizers.

1/3 cup mayonnaise

1/3 cup chili sauce

1 tablespoon prepared horseradish

1 garlic clove, minced

1/2 teaspoon prepared mustard

1/4 to 1/2 teaspoon hot pepper sauce

1/2 teaspoon salt

2 cans (6 ounces each) crabmeat,

drained, flaked and cartilage removed

or 1-1/2 cups flaked fresh or 1-1/2 cups

frozen crabmeat

2 hard-cooked eggs, finely chopped

Assorted crackers

1 In a large bowl, combine the first seven

ingredients. Stir in the crab and eggs. Cover

and refrigerate for at least 2 hours. Serve

with crackers.

Yield: 2-1/2 cups.

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HOLIDAY CHEESE BALL

(PICTURED BELOW)

andrea bolden, unionville, tennessee With its colorful flecks of green onion and pimiento, this cheese ball is great as a Christmas or New Year’s appetizer. It can be made with fat-free cheeses without sacrificing the zesty Italian taste.

1 package (8 ounces) cream cheese, softened

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/2 cup chopped green onions

1 jar (2 ounces) diced pimientos, drained 1 teaspoon Italian seasoning

1/2 teaspoon dried parsley flakes

1/8 teaspoon cayenne pepper

1 cup finely chopped walnuts

Toasted French bread slices, assorted crackers and/or fresh vegetables

1 In a small mixing bowl, combine the first seven ingredients. Cover and refrigerate for 30 minutes. Shape into a ball and roll in walnuts. Cover and refrigerate overnight.

2 Serve with toasted French bread slices, crackers and/or vegetables.

Yield: 1 cheese ball.

appetizers & beverages | 33

CHICKEN POPPERS

(PICTURED ABOVE)

charlene crump, montgomery, alabama Wrapped in bacon, these cute chicken bites can be served with your favorite dipping sauce. I made up this recipe using a few food items that were on hand. It was an immediate hit!

3 pounds boneless skinless chicken breasts

1 cup ground fully cooked ham

25 to 30 cheddar cheese cubes (1/2-inch cubes)

1 pound sliced bacon

2 to 3 tablespoons olive oil

1 cup chicken broth

1/2 teaspoon salt

1/2 teaspoon pepper

1 Flatten chicken to 1/4-in. thickness; cut into 1-1/2-in. strips. Spread each with 1 teaspoon ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around chicken roll-up; secure each with a

toothpick.

2 In a large skillet, cook roll-ups in oil until bacon is crispy, about 10 minutes. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear. Serve warm.

Yield: 25-30 appetizers.

taste of home best holiday recipes 2007

34 | appetizers & beverages

TANGY TEXAS SALSA

(PICTURED ABOVE)

lois kildahl, mcallen, texas

I’m a “transplant” from Wisconsin. Even after some 20 years, I still can’t get enough of our wonderful local citrus. The combination of tangy fruit, spicy jalapeno and distinctive cilantro is perfect with chips. We also serve it over meat, poultry or fish.

1 medium grapefruit

1 large navel orange

1 each medium green, sweet red and yellow pepper, chopped

1 medium tomato, seeded and chopped 1 jalapeno pepper, seeded and chopped 3 tablespoons chopped red onion

1 tablespoon minced fresh oregano

1-1/2 teaspoons sugar

1/2 teaspoon salt

1 To section grapefruit and orange, cut a thin slice off the bottom and top of each. Place each fruit cut side down on a cutting board. With a sharp knife, remove peel and white pith. Slice between the membrane of each section and the fruit until the knife reaches the center; remove sections. Place sections in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 2 hours.

Yield: about 5 cups.

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

HOLIDAY SANDWICH WREATH

(PICTURED BELOW)

ginger gentry, sutherlin, virginia

This jolly sandwich wreath always disappears in a twinkling at parties! Best of all, I can put it together in no time using deli ham and chicken salads—or sometimes I make my own. Try decking it with “holly” fashioned from parsley and grape tomatoes.

1/4 cup butter, softened

20 slices snack rye bread

20 slices snack pumpernickel bread

HAM SALAD:

1/2 pound deli ham salad

1/4 cup finely chopped celery

1/2 teaspoon Worcestershire sauce

CHICKEN SALAD:

1/2 pound deli chicken salad

1/4 cup diced peeled apple

1 tablespoon sour cream

Christmas bow, optional

1 Spread butter over one side of each slice of bread. In a bowl, combine the ham salad ingredients. In another bowl, combine the chicken salad, apple and sour cream.

2 Spread ham salad on half of the rye bread slices; top with remaining rye. Spread the chicken salad on half of the pumpernickel bread slices; top with remaining

pumpernickel. Arrange sandwiches in a circle on a serving plate. Decorate with a bow if desired.

Yield: 20 sandwiches.

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FA-LA-LA PROSCIUTTO PUFFS

(PICTURED ABOVE)

nella parker, hersey, michigan

Your guests will come back for seconds and even thirds of these light and tasty puffs. They’re so delicious that they practically melt in your mouth.

1 cup water

6 tablespoons butter

1/8 teaspoon pepper

1 cup all-purpose flour

5 eggs

3/4 cup finely chopped prosciutto or deli ham

1/4 cup minced chives

1 In a large saucepan, bring the water, butter and pepper to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.

2 Add eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny. Stir in the prosciutto and chives.

3 Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 425° for 18-22 minutes or until golden brown. Remove to wire racks. Serve warm.

Yield: 4-1/2 dozen.

appetizers & beverages | 35

CRANBERRY CHUTNEY

(PICTURED BELOW)

karyn gordon, rockledge, florida

You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table.

4 cups (1 pound) fresh or frozen

cranberries

1 cup sugar

1 cup water

1/2 cup packed brown sugar

2 teaspoons ground cinnamon

1-1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground allspice

1 cup chopped tart apple

1/2 cup golden raisins

1/2 cup diced celery

1 In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Cool. Chill until serving.

Yield: 3 cups.

taste of home best holiday recipes 2007

36 | appetizers & beverages

CALICO CHEESE DIP

(PICTURED BELOW)

ellen keck, granger, indiana

As soon as my husband tasted this tantalizing dip

at a party, he suggested I get the recipe…not

knowing I’d already asked the hostess for it!

Attractive and zesty, it’s one of my most popular

appetizers.

4 cups (16 ounces) shredded Monterey

Jack cheese

1 can (4 ounces) chopped green chilies

1 can (2-1/4 ounces) sliced ripe olives,

drained

4 green onions, sliced

3 medium tomatoes, seeded and diced

1/2 cup minced fresh parsley

1 envelope Italian salad dressing mix

Tortilla chips

1 In a large mixing bowl, beat together the

cheese, chilies, olives, onions, tomatoes

and parsley until blended.

2 Prepare salad dressing mix according to

package directions; pour over cheese

mixture and mix well. Serve immediately

with tortilla chips.

_Yield:_{6 cups.}CAPPUCCINO PUNCH (PICTURED ABOVE)

rose reich, nampa, idaho

When I tried this punch at a friend’s wedding

shower, I had to have the recipe. Guests will

eagerly gather around the punch bowl when you

ladle out this frothy mocha ice cream drink.

1/2 cup sugar

1/4 cup instant coffee granules

1 cup boiling water

8 cups milk

1 quart vanilla ice cream, softened

1 quart chocolate ice cream, softened

1 In a small bowl, combine the sugar and

coffee; stir in boiling water until dissolved.

Cover and refrigerate until chilled.

2 Just before serving, pour coffee mixture into

a 1-gallon punch bowl. Stir in milk. Add

scoops of ice cream; stir until melted.

Yield: about 1 gallon.

www.tasteofhome.com

NOEL SALMON CHEESECAKE

(PICTURED BELOW)

nella parker, hersey, michigan

This rich dip tastes as good as it looks. It’s really a special snack and easy to make.

1/2 cup pumpernickel bread crumbs 4 packages (8 ounces each) cream

cheese, softened

1/2 cup heavy whipping cream

1/8 teaspoon pepper

4 eggs, lightly beaten

8 ounces smoked cooked salmon

1/3 cup chopped green onions

Assorted crackers

1 Grease the bottom and sides of a 9-in. springform pan. Sprinkle bread crumbs into pan, coating bottom and sides; set aside. In a large mixing bowl, beat cream cheese until fluffy. Beat in cream and pepper until blended. Add eggs; beat on low speed just until combined. Fold in salmon and onions.

2 Place pan on a double thickness of heavy duty foil (about 16 in. square). Securely wrap foil around pan. Place pan in a large baking pan; add 1 in. of hot water to the larger pan.

appetizers & beverages | 37

3 Bake at 325° for 45-55 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer (cheesecake may crack while cooling).

4 Refrigerate overnight. Remove sides of pan. Serve with crackers.

Yield: 16 servings.

PINEAPPLE

STRAWBERRY PUNCH

(PICTURED ABOVE)

heather dollins, poplar bluff, missouri We enjoyed this delicious drink at my wedding reception. Since then, it has been a must at Christmas gatherings and other special occasions.

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed 1 can (46 ounces) pineapple juice, chilled 4 cups lemon-lime soda, chilled

1 In a food processor or blender, puree the strawberries. Pour into a large punch bowl. Stir in the pineapple juice and soda. Serve immediately.

Yield: 12 servings (3 quarts).

taste of home best holiday recipes 2007

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appetizers & beverages | 39

_{SWEET ’N’ SOUR SAUSAG}E

_{A sweet sauce an}d

_{merry Christmas color}s

_{make this fruit-and}_{sausage combo} a

_{trusted holiday crowd}_{pleaser. Hearty enoug}h

_{to serve for brunch, i}t

_{always disappears in} a

_{real hurry}!

_PONINSKI _MARY

_WHITTINGTON, ^I_LLINOIS

_{HOT CRANBERRY CITRUS DRIN}K

_{This lovely rosy drink},

_{with its appealing fres}h

_{fruit flavor, is not to}o

_{sweet or too tart.} I

_{sometimes serve thi}s

_{hot beverage a}t

_{Christmas or at brunc}h

_{gatherings as a}n

_{alternative to coffee},

_{tea or cold juice}.

_{SHARI DONALDSO}N

_CUMMINGS, ^K_ANSAS

_CUPS _{CHEDDAR HA}M

_{When a colleg}e

_{classmate and I thre}w

_{a party for ou}r

_{professor, a frien}d

_{contributed thes}e

_{savory appetizers}.

_{Everyone in the clas}s

_{requested the recip}e

_{before the party wa}s

_{done. Try the cups wit}h

_{chicken instead of ha}m

_{if you’d like}.

_{BRANDI LADNE}R

_GULFPORT, ^M_ISSISSIPPI

_{TANGY MOZZARELLA BITE}S

_{I adapted this recip}e

_{one I found year}s _from

_{ago, substitutin}g

_{ingredients mos}t

_{people have on hand.} I

_{like to serve it wit}h

_{crackers or smal}l

_{bread slices}.

_WASEM _JULIE

_AURORA, ^N_EBRASKA

40 | appetizers & beverages

₁_{In a large saucepan, bring cranber}_{ries and water to a boil. Reduc}e _{heat; simmer for 5-7 minutes or un}_{til berries pop. Stir in the remainin}g _{ingredients; return to a boil. Reduc}e _{pulp and cinnamon sticks. Serv}e _{Strain through cheesecloth; discar}d _{heat; simmer, uncovered, for 25-3}0 _Yield:_{3 quarts}. _{taste of home best holiday recipes 200}7_minutes. _warm. 2 _{package (12 ounces) fresh o}r _{HOT CRANBERRY CITRUS DRIN}K _{cinnamon sticks (3 inches}) _{tablespoons lemon juic}e _{cup pineapple juic}e _{frozen cranberrie}s _{cups orange juic}e _{cups wate}r _{cup suga}r 111322₁0

_{cook and stir for 2 minutes or unti}l _{juice until smooth. Bring to a boil}; _{heat; drain}. _{thickened. Add the green pepper}; _{large saucepan, combine the corn}_{starch, salt, maple syrup, water}, _{pineapple to the saucepan; hea}t ₁_{Drain pineapple, reserving juice. Se}t _{Cut each link into thirds. Add th}e _{vinegar and reserved pineappl}e _{the pineapple and juice aside. In} a _{skillet, brow}n _reserved _{sausage, cherries an}d_{cook 2 minutes longer}. _{sausage over mediu}m a_Yield:_{4-6 servings}. _{Meanwhile, i}n_{taste of home best holiday recipes 200}7_through. 2 _{packages (8 ounces each}) _{cup maraschino cherries}, _{brown-and-serve sausag}e _{large green pepper, cu}t _{tablespoons cornstarc}h _{cans (8 ounces each}) _{SWEET ’N’ SOUR SAUSAG}E _{cup cider vinega}r _{into 1-inch piece}s _{pineapple chunk}s _{cup maple syru}p _{teaspoon sal}t _{cup wate}r _halved _links 1_1/3_1/3_1/2_1/2_1/2222

₁_{In a large bowl, combine the oil}^,_{vinegar, garlic, basil and pepper}^._{Add cheese; toss to coat. Cover an}^d_{refrigerate for at least 1 hour}^._Yield:_{about 3 cups}. _{taste of home best holiday recipes 200}7_{TANGY MOZZARELLA BITE}S _{1/4 cup olive oi}^l_{1 to 2 teaspoons balsami}^c_vinega^r_{1 garlic clove, mince}^d_{1 teaspoon dried basi}^l_{1 teaspoon coarsely groun}^d_peppe^r_{16 ounces cubed part-ski}^m_{mozzarella chees}e

_{the pans}. _{Bake at 450° for 9-11 minutes or un}_{til golden brown and the cheese i}s _{muffin cups. Fill each with about} 1 _{melted. Let stand for 2 minute}s _{up the sides of ungreased miniatur}e _the _{and mustard. Split biscuits int}o _{cheese, ham, mayonnaise, baco}n _and _{tablespoon of cheese mixture}. _{bowl, combin}e_{thirds. Press onto the botto}m_{before removing fro}m_Yield:_{2-1/2 dozen}. _{Serve warm}. _large_{taste of home best holiday recipes 200}7 a₁_In2 _{packages (2-1/2 ounces each}) _{to 3 teaspoons Dijon mustar}d _{refrigerated flaky biscuit}s _{shredded cheddar chees}e _{tube (10.2 ounces) larg}e _{thinly sliced deli ham}, _{cups (8 ounces) finel}y _{cup real bacon bit}s _CUPS _{cup mayonnais}e _{CHEDDAR HA}M_chopped 1_1/3222_3/4

_{CHRISTMAS MEATBALL}S

appetizers & beverages | 41

_STARS

_{CHEESE SLICE}S

_{Cranberry sauce an}d

_{brown sugar create} a

_{tangy glaze for mois}t

_{meatballs that ar}e

_{good as an appetizer o}r

_{as a main dish ove}r

_so

_{rice. We love the}m

_{much, I prepare the}m

_year-round.

_BENTLEY _JOYCE

_REDLANDS, ^C_ALIFORNIA

_{SAUSAGE WONTO}N_PUNCH

_{These fancy-lookin}g

_{appetizers are idea}l

_{when entertaining larg}e

_{groups. The cute},

_{crunchy cups ar}e

_{stuffed with a chees}y

_{pork sausage fillin}g

_{that kids of all age}s

_in

_{enjoy. We keep a fe}w

_{the freezer so we ca}n

_for

_{easily reheat the}m

_{late-night snacking}.

_THOMAS _MARY

_LEWISBURG, ^O_HIO _NORTH

_TIERED

_{I can’t tell you ho}w

_{many times I’ve mad}e

_{this recipe or bee}n

_{asked to share it}!

_{Guests always think} I

_{fussed, but the simpl}e

_{ingredients go togethe}r

_{in minutes usin}g

_{pre-sliced cheese. Fo}r

_{busy hostesses, it’s} a

_{do-ahead delight}.

_BENJAMINSON _DIANE

_COLEVILLE,

_SASKATCHEWAN

_{CRANBERRY SLUS}H

_{Its pretty color an}d

_{tangy-sweet tast}e

_{make this festive drin}k

_{a hit at Christmastime}.

_{We also served it at m}y

_{sister’s wedding, wher}e

_{guests told us it wa}s

_{some of the best punc}h

_{they’d ever tasted. It i}s

_{an old family recipe}.

_ARTYOMENKO _MARTHA

_LIBBY, ^M_ONTANA

42 | appetizers & beverages

_{Bake at 350° for 5 minutes or unti}l _{greased miniature muffin cups}. _{heat until no longer pink}; _{drain. Stir in the cheese, peppers}, ₁_{Lightly press wonton wrappers on}_{to the bottom and up the sides o}f _{wonton cup. Bake for 6-7 minutes o}r _{In a large skillet, cook sausage ove}r _{onions and salad dressing. Spoon} a _{rounded tablespoonful into eac}h _{until heated through}. _{edges are browned}. _Yield:_{about 4 dozen}. _{taste of home best holiday recipes 200}7_medium2 _{bunches green onions, slice}d _{package (12 ounces) wonto}n _{sweet red pepper}, _{cups (8 ounces) shredde}d _{pound bulk pork sausag}e _{cup ranch salad dressin}g _{green pepper}, _STARS _{SAUSAGE WONTO}N_{Colby chees}e _wrappers _chopped _chopped _medium_medium11_1/2_1/2_1/222

₁_{In a bowl, combine eggs, soup mix}, _{and mix well. Shape into 1-in. balls}; _{to paper towels to drain. Repea}t _{In a 2-qt. microwave-safe dish, com}_{bine sauce ingredients. Cover an}d _{place 12 to 14 balls on a microwave}_{safe plate. Cover with waxed pa}_{per; microwave on high for 2-3 min}_{utes or until no longer pink. Remov}e _{once. Gently stir in meatballs. Cove}r _{and cook on high for 1-2 minute}s _{microwave on high for 2-3 minute}s _{parsley. Crumble beef over mixtur}e _{or until heated through, rotatin}g _{crumbs, cranberries an}d _{with remaining meatballs}. _{or until heated through}. _Yield:_{about 3 dozen}. _{taste of home best holiday recipes 200}7_bread2 _{can (16 ounces) whole-berr}y _{cup seasoned bread crumb}s _{tablespoons brown suga}r _{pounds lean ground bee}f _{envelope onion soup mi}x _{teaspoons cider vinega}r _{CHRISTMAS MEATBALL}S _{tablespoons mince}d _{cup chopped drie}d _{tablespoons finel}y _{cranberry sauc}e _{chopped onio}n _{cup beef brot}h _{fresh parsle}y _{cup ketchu}p _cranberries _eggs _SAUCE: 1133_1/2222_1-1/2_1/2_1/4_3/4

₁_{In a bowl, combine the cranberr}^y_{sauce, concentrates, water, cinna}^–_{mon and allspice. Cover and freez}^e_{for 8 hours or overnight}^.₂_{Remove from the freezer 45 min}^–_{utes before serving. For each serv}^–_{ing, combine 1/2 cup slush mix}^–_{ture with 1/2 cup lemon-lime soda}^._Yield:_{24 servings (1 cup each)}. _{taste of home best holiday recipes 200}7_{cups lemon-lime soda, chille}d _{cans (8 ounces each) jellie}^d_{cranberry sauc}e _{teaspoon ground cinnamo}n _{teaspoon ground allspic}e _PUNCH _{can (12 ounces) froze}ⁿ_{cranberry-apple juic}^e_concentrate _{cans (12 ounces each}⁾_{lemonade concentrat}e _{CRANBERRY SLUS}H_{cups wate}r 113_1/22₁24

_foil, _{Fold foil around cheese and sea}l _1/4-in. _{cheese mixture. Repeat lay} _{tightly. Refrigerate for 8 hours o}r _{side; spread with 2-3 tablespoon}s _{place two slices of cheese side b}y _{overnight. Cut in half lengthwis}e _the _cheese _{ers six times. Top with two chees}e _{cheese, hot pepper sauc}e _{and salt. Stir in the pecans an}d _{bowl, combin}e_{On a 12-in. square of aluminu}m_{slices. Serve with crackers}. _{widthwise int}o_remaining_{slices for another use.}) _Yield:_{about 4 dozen}. _{slices. (Sav}e_mixing_cranberries. _{taste of home best holiday recipes 200}7_then_cream_cream a_and₁_In3 2 _{slices (about 3 inches square}) _{teaspoon hot pepper sauc}e _{packages (8 ounces each}) _{package (8 ounces) crea}m _{deli-style cheddar chees}e _{cup dried cranberrie}s _{cup chopped pecan}s _{CHEESE SLICE}S _{cheese, softene}d _{teaspoon sal}t _{Assorted cracker}s _TIERED12_1/2_1/4_1/4_1/4

appetizers & beverages | 43

_{MOCHA EGGNO}G

_{This chocolaty twist o}n

_{traditional eggnog wil}l

_{spread good cheer a}t

_{your Christmas or Ne}w

_{Year’s celebration. M}y

_{family makes a batc}h

_{each year to sip whil}e

_{opening presents}.

_HILL _ANN_BETH

_DAYTON, ^O_HIO

_{PIE DI}P _PUMPKIN

_{I came up with thi}s

_{rich, creamy dip when} I

_{had a small amount o}f

_{canned pumpkin left i}n

_{the fridge after m}y

_{holiday baking. It i}s

_{also great served wit}h

_{sliced pears an}d

_{apples, or as a sprea}d

_{on zucchini bread o}r

_{any other nut bread}.

_LACLAIR _LAURIE

_HILLS, _RICHLAND_NORTH

_TEXAS

_PUFFS

_MUSHROOM

_{You can make thes}e

_{attractive appetizers i}n

_{a jiffy with refrigerate}d

_{crescent roll dough}.

_{The tasty little spiral}s

_{disappear fast at} a

_{holiday party}!

_ROSBOROUGH _MARILIN

_ALTOONA, ^P_ENNSYLVANIA

_PUNCH _SNOW

_{The bright flavor of thi}s

_{tempting sipper i}s

_{welcome at any kind o}f

_{gathering. It’s froth}y

_{like newly fallen snow}.

_NEELEY _ELOISE

_NORTON, ^O_HIO

44 | appetizers & beverages

_{ginger until blended}. _{cheese and confectioners’ sugar un}_{til smooth. Beat in the pumpkin}, _{sour cream, cinnamon, pumpkin pi}e ₁_{In a large mixing bowl, beat crea}m _{Serve with gingersnaps}. _{taste of home best holiday recipes 200}7_Yield:_{4 cups}. _{spice an}d_{teaspoon pumpkin pie spic}e _{teaspoon ground cinnamo}n _{cups confectioners’ suga}r _{package (8 ounces) crea}m _{teaspoon ground ginge}r _{cup canned pumpki}n _{cheese, softene}d _{cup sour crea}m _{Gingersnap cookie}s _{PIE DI}P _PUMPKIN1111_1/2_1/22

_{coffee granules; heat through. Re}_{move from the heat; stir in extracts}. _{In a small mixing bowl, beat re}_{maining cream until stiff peak}s ₁_{In a large saucepan, combine th}e _and _{Editor’s Note:}_{This recipe was teste}d _{with commercially prepared eggnog}. _{milk, eggnog, 1/2 cup crea}m_{form. Dollop over eggnog}. _Yield:_{2-1/2 quarts}. _{taste of home best holiday recipes 200}72 _{cup heavy whipping cream}, _{teaspoons vanilla extrac}t _{tablespoon instant coffe}e _extract _{cups chocolate mil}k _{teaspoon ru}m_{cups eggno}g _{MOCHA EGGNO}G _granules _divided 11_2-1/2524

₁_{In a blender, cover and process th}^e_{lemon juice, bananas and sugar un}^–_{til smooth. Add cream; blend unti}^l_{smooth. Cover and refrigerate}^.₂_{Just before serving, pour banan}^a_{mixture into a punch bowl. Stir i}ⁿ_{soda. Top with lemon sherbet an}^d_{coconut if desired}^._Yield:_{2-1/2 quarts}. _{taste of home best holiday recipes 200}7_{liter lemon-lime soda, chille}d _{cup flaked coconut, optiona}l _{cups half-and-half crea}m _{pint lemon or pineappl}^e_sherbet _{ripe banana}s _{cup lemon juic}e _{cup suga}r _PUNCH _medium_SNOW111152_1/4

_{dough; separate into four rectan}_{gles. Press perforations to seal}. _{until blended. Unroll crescen}t _{cheese, mushrooms, onion and ho}t _{slices; place on an ungreased bak}_{ing sheet. Bake at 425° for 8-1}0 _{mixture ove}r _{pepper sauce; cover and proces}s _{a long side. Cut each roll into fiv}e _{minutes or until puffed and golde}n _{Roll up jelly-roll style, starting wit}h ₁_{In a blender, combine the crea}m _{Spread mushroo}m_Yield:_{20 appetizers}. _{taste of home best holiday recipes 200}7_{the dough}. _brown. 2 _{tube (8 ounces) crescent rol}l _{cheese, cube}d _{teaspoon hot pepper sauc}e _{tablespoon chopped onio}n _{stems and pieces, draine}d _{can (4 ounces) mushroo}m _PUFFS _{ounces crea}m_MUSHROOM_dough 111_1/84

BOUNTIFUL

BREAD BASKET

Remember the heavenly aroma of fresh bread baking

in Mom or Grandma’s oven during the holidays?

Keep the delicious tradition alive with these

wonderful recipes for a variety of tempting breads.

Raspberry Cream Cheese Coffee Cake (p. 46)

Inset Photo: Traditional Whole Wheat Bread (p. 61)

46 | bountiful bread basket

RASPBERRY CREAM CHEESE COFFEE CAKE

(PICTURED ABOVE)

susan litwiller, medford, oregon

Since this recipe calls for raspberry jam and not fresh raspberries, you can make this coffee cake any time of year and bring a touch of spring to your table.

2-1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup cold butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sour cream

1 egg, beaten

1-1/2 teaspoons almond extract

FILLING:

1 package (8 ounces) cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup raspberry jam

1/2 cup slivered almonds

1 In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract;

mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.

2 For filling, combine the cream cheese, sugar and egg in a small mixing bowl; beat well. Spoon over batter. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture.

3 Bake at 350° for 55-60 minutes. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of the pan. Cool completely. Store in the refrigerator.

Yield: 12 servings.

GARLIC ONION FOCACCIA

(PICTURED BELOW)

cindy cameron, omaha, nebraska

I use my bread machine to prepare the dough for this savory Italian flat bread. It’s a great addition to any meal. At times, I make it for myself as a main-dish “pizza.”

1 cup water (70° to 80°)

2 tablespoons olive oil

1 tablespoon sugar

1 teaspoon salt

3 cups bread flour

1-1/2 teaspoons active dry yeast

www.tasteofhome.com

2 large onions, thinly sliced

2 garlic cloves, minced

3 tablespoons butter

1 cup (4 ounces) shredded part-skim mozzarella cheese

2 tablespoons grated Parmesan cheese

1 In a bread machine pan, place the first six ingredients in order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

2 When cycle is completed, turn dough onto floured surface. Roll into 12-in. circle. Trans fer to a 14-in. pizza pan coated with nonstick cooking spray. Cover; let rise in a warm place until doubled, about 30 minutes.

3 In a large skillet, cook onions and garlic in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.

4 With the end of a wooden spoon handle, make indentations in dough at 1-in.

intervals. Top with onion mixture; sprinkle with cheese. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Cut into wedges and serve warm.

Yield: 12 servings.

TURKEY DINNER MUFFINS margaret berardi, bridgeport, connecticut I love experimenting in the kitchen. That’s how I created these muffins that use up leftovers from a turkey dinner. Team them with a bowl of soup and some fresh fruit for a satisfying lunch.

1-3/4 cups all-purpose flour

3 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1 egg

3/4 cup turkey gravy

1/3 cup vegetable oil

3/4 cup diced cooked turkey

2 tablespoons jellied cranberry sauce

1 In a bowl, combine the flour, sugar, baking powder, salt and poultry seasoning. In another bowl, combine egg, gravy and oil; mix well. Stir into dry ingredients just until

bountiful bread basket | 47

combined. Fold in the turkey.

2 Fill greased muffin cups two-thirds full. Top each with 1/2 teaspoon cranberry sauce. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes

out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Yield: 10 muffins.

COUNTRY HERB CROISSANTS

(PICTURED ABOVE)

tina lust, nevada, ohio

Convenient refrigerated crescent roll dough gets paired with a few simple ingredients to make rolls worthy of a holiday dinner.

1 tube (8 ounces) refrigerated crescent rolls

1 tablespoon sour cream

1 tablespoon dried minced onion

1/2 teaspoon dried parsley flakes

1/2 teaspoon rubbed sage

1/4 teaspoon celery salt

1 Unroll crescent roll dough and separate into triangles. In a small bowl, combine the sour cream, onion, parsley, sage and celery salt; spread over dough.

2 Roll up from the wide end; place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form crescent shape. Bake at 375° for 11-13 minutes or until golden brown. Serve warm.

Yield: 8 rolls.

taste of home best holiday recipes 2007

48 | bountiful bread basket

LEMON-TWIST LOAVES

(PICTURED BELOW)

audrey thibodeau, mesa, arizona

These lovely loaves taste as good as they look. They’re really worth the extra effort and make nice holiday gifts.

2 packages (1/4 ounce each) active dry yeast

2 cups warm water (110° to 115°), divided 3 cups sugar, divided

1 cup butter, melted and cooled, divided 3/4 teaspoon salt

1 egg

1 egg yolk

7 cups all-purpose flour

1 cup sliced almonds, chopped

3 tablespoons grated lemon peel

GLAZE:

3 cups confectioners’ sugar

3 tablespoons grated lemon peel

1 teaspoon lemon extract

3 to 4 tablespoons milk

1 cup sliced almonds, toasted

1 In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add 1 cup sugar, 1/2 cup butter, salt, egg, egg yolk and remaining water. Beat until blended. Add 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

2 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and refrigerate for 8 hours.

3 Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each piece into a 16-in. x 10-in. rectangle. Spread remaining melted butter over dough. Combine the chopped almonds, lemon peel and remaining sugar; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. With a knife, cut loaves in half lengthwise to within 1 in. of one end. Holding the uncut end, loosely twist strips together. Cover and let rise until doubled, about 1-1/2 hours.

4 Bake at 350° for 25-30 minutes until bread sounds hollow when tapped. Remove from pans to wire racks. Combine confectioners’ sugar, lemon peel, extract and enough milk to achieve spreading consistency; spread over warm bread. Sprinkle with toasted almonds.

Yield: 3 loaves (12 slices each).

SWEET POTATO BISCUITS nancy daugherty, cortland, ohio

The recipe for these mild-tasting biscuits was my grandmother’s. They’re a family favorite that we always serve at Thanksgiving.

2-1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/3 cup shortening

1 can (15-3/4 ounces) sweet potatoes 3/4 cup milk

1 In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In another bowl, mash the sweet potatoes and milk. Add to the crumb mixture just until combined.

2 Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets.

3 Bake at 425° for 8-10 minutes or until golden brown. Remove to wire racks. Serve warm.

Yield: 1-1/2 dozen.

www.tasteofhome.com

HARVEST FRUIT BREAD

(PICTURED ABOVE)

sandy vias, san leandro, california My sister is raising two little girls but always makes time to bake homemade bread. They like this loaf best. It’s studded with fruit and nuts.

1 cup plus 2 tablespoons water

(70° to 80°)

1 egg

3 tablespoons butter, softened

1/4 cup packed brown sugar

1-1/2 teaspoons salt

1/4 teaspoon ground nutmeg

Dash allspice

3-3/4 cups plus 1 tablespoon bread flour 2 teaspoons active dry yeast

1 cup dried fruit (dried cherries,

cranberries and/or raisins)

1/3 cup chopped pecans

1 In bread machine pan, place the first nine ingredients in order suggested by the manufacturer. Select basic bread setting. Choose crust color and loaf size if available.

2 Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.

Yield: 1 loaf.

Editor’s Note: If your bread machine has a time-delay feature, we recommend you do not use it for this recipe.

bountiful bread basket | 49

CHILI CHEDDAR BISCUITS

(PICTURED BELOW)

kim marie van rheenen, mendota, illinois Chili powder lends a little kick to these flaky, buttery biscuits. I like to serve them with steaming bowls of chili or hearty beef soup.

1-1/3 cups all-purpose flour

3 teaspoons baking powder

3 teaspoons dried parsley flakes

1 teaspoon chili powder

1/4 teaspoon salt

1/2 cup cold butter, cubed

1/2 cup milk

1 egg, lightly beaten

1-1/2 cups (6 ounces) shredded cheddar cheese

1 In a large bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg just until moistened. Add cheese.

2 Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Yield: 15 biscuits.

taste of home best holiday recipes 2007

50 | bountiful bread basket

APRICOT MINI LOAVES

(PICTURED ABOVE)

kelly koutahi, moore, oklahoma

These lightly spiced loaves are full of apricot-nut flavor with a honey and clove glaze. My then 3-year-old daughter, Miranda, first helped me whip up these loaves with ingredients we had on hand, and they were surprisingly good.

1 egg, lightly beaten

6 tablespoons milk

5 tablespoons butter, melted

4-1/2 teaspoons honey

1/2 teaspoon vanilla extract

1 cup pancake mix

1/4 cup finely chopped walnuts

1/4 cup finely chopped dried apricots 2 tablespoons raisins

GLAZE:

1/2 cup confectioners’ sugar

1 teaspoon honey

1/8 teaspoon ground cloves

2 to 3 teaspoons milk

1 In a bowl, combine the egg, milk, butter, honey and vanilla; stir in the pancake mix just until moistened. Fold in the walnuts, apricots and raisins.

2 Pour into two greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans. Bake at 350° for 22-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5

minutes before removing from pans to wire racks. In a small bowl, combine the glaze ingredients. Drizzle over warm loaves. Cool.

Yield: 2 loaves.

CORNMEAL

PARKER HOUSE ROLLS

(PICTURED BELOW)

lisa darnall lapaseotes, bridgeport, nebraska My mom deserves the credit for making this recipe a family tradition. These sweet, tender rolls have been on every holiday table at her house for as long as I can remember.

1/2 cup butter, cubed

1/2 cup sugar

1/3 cup cornmeal

1 teaspoon salt

2 cups milk

1 package (1/4 ounce) active dry yeast 1/2 cup warm water (110° to 115°)

2 eggs

4-1/2 to 5-1/2 cups all-purpose flour Melted butter

1 In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°.

2 In a large mixing bowl, dissolve yeast in water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth

www.tasteofhome.com

and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3 Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter; fold in half. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.

4 Bake at 375° for 15-20 minutes or until golden brown. Brush with butter. Remove from pans to cool on wire racks.

Yield: 2-3 dozen.

ROSEMARY GARLIC BRAID

(PICTURED AT RIGHT)

cori oakley, traverse city, michigan This moist, savory bread pairs nicely with a variety of main dishes. It’s great with soup and makes a wonderful grilled ham and cheese sandwich. I came up with the recipe a few years ago when I wanted to use up the fresh rosemary in my herb garden.

5 whole garlic bulbs

2 teaspoons olive oil

1/4 cup minced fresh rosemary or 4 teaspoons dried rosemary, crushed

1 tablespoon chicken broth

9 to 9-1/2 cups bread flour

1/2 cup sugar

3 packages (1/4 ounce each) quick-rise yeast

3 teaspoons salt

1-1/2 cups milk

1 cup water

3/4 cup butter, divided

1 egg

1-1/2 teaspoons garlic salt

1 Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic heads, leaving root end intact. Place cut side up in a small baking dish. Brush with oil; sprinkle with rosemary.

2 Cover and bake at 425° for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.

bountiful bread basket | 51

3 In a large mixing bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in egg and garlic paste until smooth. Stir in enough

remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

4 Turn dough onto a lightly floured surface; divide into thirds. Divide each portion into three pieces; shape each into an 18-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes.

5 Bake at 350° for 15 minutes. Melt remaining butter; add garlic salt. Brush over bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire racks to cool.

Yield: 3 loaves.

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52 | bountiful bread basket

HONEY WHOLE WHEAT

PAN ROLLS

(PICTURED BELOW)

nancye thompson, paducah, kentucky With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan.

4 to 5 cups bread flour

1/4 cup sugar

2 packages (1/4 ounce each) active dry yeast

1 teaspoon salt

1 cup milk

1 cup butter, cubed

1/2 cup water

2 eggs

2 cups whole wheat flour

HONEY BUTTER:

1 cup butter, softened

7 tablespoons honey

HONEY GLAZE:

2 tablespoons honey

1 tablespoon butter, melted

1 In a large mixing bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.

2 Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight.

3 Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° for 18-22 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.

Yield: 5 dozen (1-1/4 cups honey butter).

MOLASSES HERB

CASSEROLE BREAD

sandra pichon, slidell, louisiana

This savory bread is so delicious. It makes great sandwiches and toast. Try it with soup, too.

3-1/3 to 3-2/3 cups all-purpose flour 1 package (1/4 ounce) active dry yeast 1 teaspoon salt

1/2 teaspoon dried oregano

1-1/4 cups milk

1/4 cup molasses

2 tablespoons butter

1 tablespoon dried minced onion

1 egg

1 In a large mixing bowl, combine 2 cups flour, yeast, salt and oregano. In a

saucepan, heat milk, molasses, butter and onion to 120°-130°. Add to dry ingredients; beat until combined. Beat in egg until smooth. Stir in enough remaining flour to form a firm dough. Beat on high speed for 3 minutes.

2 Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3 Punch dough down. Place in a greased 2-qt. round baking dish. Cover and let rise until doubled, about 40 minutes. Bake at 350°

for 40-45 minutes or until browned. Remove from pan to wire rack to cool.

Yield: 1 loaf.

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BACON SWISS BREAD

(PICTURED ABOVE)

shirley mills, tulsa, oklahoma

I’m a busy mom, so I’m always looking for fast and easy recipes. These savory slices of jazzed-up French bread are great with a salad. My daughter and her friends liked to snack on them instead of pizza.

1 loaf (1 pound) French bread (20 inches) 2/3 cup butter, softened

1/3 cup chopped green onions

4 teaspoons prepared mustard

5 slices process Swiss cheese

5 bacon strips

1 Cut bread into 1-in.-thick slices, leaving slices attached at bottom. In a bowl, combine butter, onions and mustard;

spread on both sides of each slice of bread. Cut each cheese slice diagonally into four triangles; place between the slices of bread. Cut bacon in half widthwise and then lengthwise; drape a piece over each slice.

2 Place the loaf on a double thickness of heavy-duty foil. Bake at 400° for 20-25 minutes or until bacon is crisp.

Yield: 10 servings.

bountiful bread basket | 53

BANANA SPLIT BREAD

(PICTURED BELOW)

shelly rynearson, dousman, wisconsin Good old banana bread is delightfully dressed up in this version, studded with chocolate chips and pecans. I served yummy slices at the holiday brunch I plan annually for my relatives.

1/2 cup butter, softened

1 cup sugar

1 egg

1 cup mashed ripe bananas (about 2 large)

3 tablespoons milk

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips

1/2 cup chopped pecans

1 In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg. In a small bowl, combine bananas and milk. Combine flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans.

2 Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Yield: 1 loaf.

taste of home best holiday recipes 2007

54 | bountiful bread basket

GIFT OF THE MAGI BREAD

(PICTURED ABOVE)

sandra bonow, lewiston, minnesota I make this extra-special banana bread only once a year to celebrate Christmas. It’s loaded with scrumptious ingredients such as coconut, mandarin oranges, dates, cherries, chocolate chips and almonds.

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (about 2 medium)

1 can (11 ounces) mandarin oranges, drained

1 cup flaked coconut

1 cup (6 ounces) semisweet chocolate chips

2/3 cup sliced almonds, divided

1/2 cup chopped maraschino cherries 1/2 cup chopped dates

1 In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with bananas. Stir in the oranges, coconut, chocolate chips, 1/2 cup almonds, cherries and dates.

2 Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Sprinkle with remaining almonds. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves.

TWISTER CHEDDAR ROLLS

(PICTURED BELOW)

jane birch, edison, new jersey

As flaky as homemade puff pastry, these buttery rolls bring compliments every time I serve them. Because they start with convenient refrigerated crescents, the mouth-watering treats couldn’t be quicker or easier for busy holiday cooks!

2 tubes (8 ounces each) refrigerated crescent rolls

1-1/2 cups (6 ounces) shredded cheddar cheese

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1/4 cup chopped green onions

1 egg

1 teaspoon water

2 teaspoons sesame seeds

1/2 teaspoon garlic salt or garlic powder 1/4 teaspoon dried parsley flakes

1 Separate crescent roll dough into eight rectangles; press seams to seal. Combine cheese and onions; spoon about 3 rounded tablespoonfuls lengthwise down the center of each rectangle to within 1/4 in. of each end. Fold dough in half lengthwise; firmly press edges to seal. Twist each strip four to five times. Bring ends together to form a ring; pinch to seal. Place on a greased baking sheet.

2 In a small bowl, beat egg and water. Brush over dough. Combine the sesame seeds, garlic salt and parsley; sprinkle over rings.

bountiful bread basket | 55

GLAZE:

3 Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Serve warm.

Yield: 8 rolls.

CRANBERRY CHRISTMAS CANES

(PICTURED ABOVE RIGHT)

rita fenley, chesapeake, virginia

These fruit- and nut-filled rolls perfectly suit the season since they’re formed into candy canes. They’re fun to make and serve.

4 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

1 teaspoon grated lemon peel

1 cup cold butter, cubed

1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°)

1 cup warm milk (110° to 115°)

2 eggs, beaten

FILLING:

1-1/2 cups finely chopped fresh or frozen cranberries

1/2 cup sugar

1/2 cup raisins

1/3 cup chopped pecans

1/3 cup honey

1-1/2 teaspoons grated orange peel

1-1/2 cups confectioners’ sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

1 In a large bowl, combine the flour, sugar, salt and lemon peel; cut in butter until crumbly. In a small bowl, dissolve yeast in warm water. Add milk and eggs. Stir into flour mixture until blended. Cover and refrigerate overnight.

2 In a saucepan, combine filling ingredients. Bring to a boil over medium heat, stirring constantly. Cook and stir 5 minutes longer; cool.

3 Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 15-in. rectangle. Spread filling to within 1/2 in. of edges. Fold

one short side to center over filling; repeat with other side, making a 15-in. x 6-in. rectangle. Pinch seam to seal. Cut into 15 slices. Twist each slice and form a cane shape.

4 Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes.

5 Bake at 400° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Meanwhile, combine the glaze ingredients; drizzle over warm rolls.

Yield: 2-1/2 dozen.

taste of home best holiday recipes 2007

56 | bountiful bread basket

PUMPKIN GINGER SCONES

(PICTURED BELOW)

brenda jackson, garden city, kansas I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was not disappointed. I often use my food processor to stir up the dough just until it comes together. It so simple to prepare this way.

2 cups all-purpose flour

7 tablespoons plus 1 teaspoon sugar, divided

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon baking soda

5 tablespoons cold butter, divided

1 egg, lightly beaten

1/4 cup canned pumpkin

1/4 cup sour cream

1 In a large bowl, combine the flour, 7 tablespoons sugar, baking powder,

cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened.

2 Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt the remaining

butter; brush over dough. Sprinkle with remaining sugar.

3 Bake at 425° for 15-20 minutes or until golden brown. Serve warm.

Yield: 8 scones.

PLUM COFFEE LOAF

janet snider, kalamazoo, michigan I’ve baked this moist bread for so long that I don’t recall where I got the recipe. A simple-to-make plum filling and hot roll mix make it easy to whip up on Christmas morning.

1 package (16 ounces) hot roll mix

2 tablespoons butter, melted

1 can (30 ounces) purple plums, drained, halved and pitted

1/4 cup sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

GLAZE:

1 cup confectioners’ sugar

1/4 teaspoon almond extract

1 to 2 tablespoons milk

1/3 cup slivered almonds

1 Prepare and knead hot roll mix according to package directions. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

2 Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. Brush with butter. Place plums, cut side down, lengthwise down the center third of rectangle. Combine the sugar, cinnamon and cloves; sprinkle over plums.

3 Fold both long sides of dough over filling; pinch seam to seal and tuck ends under. Place a greased baking sheet on work surface next to loaf. Carefully slide loaf onto baking sheet. With a sharp knife, make slashes 1 in. apart across top of loaf. Cover and let rise until doubled, about 30 minutes.

4 Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. For glaze, combine the

confectioners’ sugar, extract and enough milk to achieve desired consistency. Drizzle over warm loaf. Sprinkle with almonds.

Yield: 1 loaf.

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ONION SANDWICH ROLLS

(PICTURED ABOVE)

josie-lynn belmont, woodbine, georgia These tempting rolls have a mild onion flavor from handy dry soup mix. They’re great with Italian meals, as sandwich rolls or as hamburger buns. Plus, they freeze well, so you can prepare them ahead and take them out when needed.

1 envelope onion soup mix

1/2 cup boiling water

1 tablespoon butter

3-1/2 to 4 cups all-purpose flour, divided 2 packages (1/4 ounce each) quick-rise yeast

1 tablespoon sugar

1 cup warm water (120° to 130°)

1 In a bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a mixing bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough.

2 Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly.

3 Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover; let rise for 15 minutes. Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.

Yield: 1 dozen.

bountiful bread basket | 57

CARAWAY RYE ROLLS

(PICTURED BELOW)

dot christiansen, bettendorf, iowa

The caraway and rye flavors really come through in these tender yeast rolls. A crispy golden crust and muffin shape make them an attractive addition to any get-together.

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

2 cups warm small-curd cottage cheese (110° to 115°)

1/2 cup sugar

2 eggs, beaten

2 tablespoons caraway seeds

2 teaspoons salt

1/2 teaspoon baking soda

1 cup rye flour

3 to 4 cups all-purpose flour

1 In a large mixing bowl, dissolve yeast in warm water. Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all-purpose flour; mix well. Gradually stir in enough remaining all purpose flour to form a sticky batter (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.

2 Stir dough down. Turn onto a lightly floured surface; divide into 24 pieces. Place in well greased muffin cups. Cover; let rise until doubled, about 35 minutes. Bake at 350° for 18-20 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

Yield: 2 dozen.

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58 | bountiful bread basket

CARDAMOM WREATH

(PICTURED ABOVE)

judy wilson, vermont, illinois

This lovely ring has a sweet, spicy flavor, and the pretty shape makes it a special treat to serve at Christmas dinner with cardamom butter. I’ve been cooking since I was very young, and yeast breads are my favorite things to bake.

2 packages (1/4 ounce each) active dry yeast

1/3 cup warm water (110° to 115°)

1/2 cup butter, softened

3/4 cup sugar

4 eggs

1 can (12 ounces) evaporated milk

1/4 cup sour cream

1 tablespoon grated orange peel

2-1/4 teaspoons ground cardamom

2 teaspoons salt

7 to 7-1/2 cups all-purpose flour

1 tablespoon milk

Toasted sliced almonds

Coarse or granulated sugar

CARDAMOM BUTTER:

2 cups butter, softened

1/4 cup confectioners’ sugar

1-1/2 teaspoons grated orange peel

1 to 1-1/2 teaspoons ground cardamom 1/2 teaspoon ground nutmeg

1 In a small bowl, dissolve yeast in warm water. In a large mixing bowl, cream butter and sugar. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom and salt; mix well. Beat in 6 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2 Punch dough down; turn onto a floured surface. Divide into six portions. Cover; let rest for 10 minutes. Shape each portion into a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes.

3 Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

4 Meanwhile, in a large mixing bowl, beat cardamom butter ingredients until blended. Serve with bread.

Yield: 2 loaves (2 cups butter).

PEPPER JACK BATTER BREAD becky asher, salem, oregon

This flavorful loaf is flecked with green chilies and hearty enough to turn a steaming bowl of soup into a meal.

1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°)

1/2 cup warm milk (110° to 115°)

1/3 cup butter, melted

1 teaspoon salt

2 eggs

2-1/4 to 2-3/4 cups all-purpose flour 1/2 cup plus 2 tablespoons cornmeal, divided

1 can (4 ounces) chopped green chilies, drained

4 ounces pepper Jack cheese, shredded

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1 In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, salt, eggs and 1 cup flour. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1/2 cup cornmeal and remaining flour. Stir in chilies and cheese. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.

2 Stir dough down. Sprinkle 1 tablespoon cornmeal into a greased 9-in. x 5-in. x 3-in. loaf pan. Spoon batter into pan. Sprinkle with remaining cornmeal. Cover and let rise in a warm place until doubled, about 30 minutes.

3 Bake at 375° for 45-50 minutes or until bread sounds hollow when tapped. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Yield: 1 loaf.

POINSETTIA COFFEE CAKE

(PICTURED BELOW RIGHT)

rowena wilson, jetmore, kansas

I often take this coffee cake to Christmas open houses or church functions. People ooh and aah over the fun poinsettia shape, but that doesn’t stop them from cutting big pieces.

1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°)

3/4 cup warm milk (110° to 115°)

3 eggs, lightly beaten

1/3 cup sugar

2 teaspoons grated lemon peel

1 teaspoon salt

5 to 5-1/2 cups all-purpose flour

3/4 cup chopped dates

1/2 cup chopped nuts

FROSTING:

1 tablespoon butter, softened

1 cup confectioners’ sugar

3/4 teaspoon vanilla extract

3 to 4 teaspoons water

Yellow and red colored sugar

1 In a large mixing bowl, dissolve yeast in warm water. Add milk, eggs, sugar, lemon peel, salt and 2-1/2 cups flour; beat until smooth. Stir in dates and nuts. Stir in enough remaining flour to form a soft dough.

bountiful bread basket | 59

3 Punch dough down. Turn onto a floured surface; divide into eight equal pieces. Shape one piece into eight smaller balls; mound in the center of a large greased baking sheet. Form remaining pieces into teardrop shapes by tapering one side of each ball. Place around smaller balls with wide end of petals touching the flower center. Cover and let rise until doubled, about 30 minutes.

4 Bake at 350° for 20-25 minutes or until golden brown. Cool slightly. Meanwhile, in a mixing bowl, beat the butter, confectioners’ sugar, vanilla and enough water to achieve desired frosting consistency. Spread over warm coffee cake. Sprinkle center with yellow sugar and petals with red sugar.

Yield: 16-18 servings.

taste of home best holiday recipes 2007

60 | bountiful bread basket

HERBED CHEESE RING

(PICTURED BELOW)

evelyn bear, kingston, idaho

This savory cheese loaf is great sliced in thin wedges to go with soup, salads or casseroles. I’ve served it to large crowds and received many compliments. One year, I gave it to our neighbor for Christmas.

1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°)

1 cup warm milk (110° to 115°)

1/4 cup vegetable oil

2 tablespoons honey

1 egg

1 teaspoon salt

1 cup whole wheat flour

2-1/2 cups all-purpose flour

1 teaspoon each dried oregano, basil and rosemary, crushed

FILLING:

1-1/2 cups (6 ounces) shredded cheddar cheese

1/2 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

1/4 teaspoon paprika

TOPPING:

1 egg, beaten

2 teaspoons sesame seeds

4 teaspoons grated Parmesan cheese

1 In a large mixing bowl, dissolve yeast in warm water. Add milk, oil, honey, egg, salt, whole wheat flour, 1 cup all-purpose flour and herbs; beat until blended. Stir in enough remaining all-purpose flour to form a soft dough. Cover and refrigerate

overnight.

2 Punch dough down and turn onto a floured surface; divide in half. Roll one portion into a 15-in. x 10-in. rectangle. Combine filling ingredients; sprinkle half over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

3 Place seam side down on a greased baking sheet; pinch ends together to form a ring. With a sharp knife, cut 1/2-in. slashes at 2-in. intervals. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 30 minutes.

4 Brush each ring with egg; sprinkle with sesame seeds and Parmesan. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.

Yield: 2 loaves.

ANISEED YEAST ROLLS

(PICTURED ABOVE RIGHT)

amy short, lesage, west virginia

These hard-crusted, golden-brown gems have a mild anise flavor and a soft pillowy texture with a sprinkling of aniseed on top.

5-1/4 to 5-3/4 cups all-purpose flour 3/4 cup packed brown sugar

1-1/2 teaspoons salt

2 packages (1/4 ounce each) active dry yeast

4 teaspoons aniseed, divided

3/4 cup water

1/2 cup butter, cubed

6 eggs

1 In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast and 3

teaspoons aniseed. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 5 eggs and beat until smooth. Stir in enough remaining flour to form a soft dough.

2 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

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bountiful bread basket | 61

2 cups water

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.

3 Punch down dough. Turn onto a lightly floured surface; divide into 22 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.

4 Beat remaining egg; brush over dough. Sprinkle with remaining aniseed. Bake at 350° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Yield: 22 rolls.

TRADITIONAL

WHOLE WHEAT BREAD

(PICTURED AT RIGHT)

carol forcum, marion, illinois

With all the sweet breads that are served during the holidays, it’s nice to make this nutritious wheat bread. I use it for sandwiches and also enjoy it toasted and buttered.

3 cups whole wheat flour

1/2 cup toasted wheat germ

1/4 cup mashed potato flakes

1/4 cup nonfat dry milk powder

2 tablespoons sugar

2 packages (1/4 ounce each) active dry yeast

2 teaspoons salt

3 tablespoons vegetable oil

3 eggs

3 to 3-1/2 cups all-purpose flour

1 In a large mixing bowl, combine the first seven ingredients. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough all purpose flour to form a soft dough.

2 Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3 Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.

4 Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

Yield: 2 loaves.

taste of home best holiday recipes 2007

bountiful bread basket | 63

_{PULL-APART BREA}D

_{CHERRY ALMON}D

_{I recommend this pull}_{apart bread as a swee}t

_{treat for Christmas o}r

_{Easter morning, o}r

_{whenever you hav}e

_{overnight guests. Whe}n

_{my son and son-in-la}w

_{visit, they devour i}t

_{almost before it hit}s

_{the table. It’s s}o

_{yummy, gooey an}d

_good.

_EDWARDS _GEORGINA

_KELOWNA,

_COLUMBIA_BRITISH

_{ELEPHANT EAR}S

_{Who can resist thes}e

_scrumptious

_{homemade swee}t

_{rolls? I love th}e

_{cinnamon-suga}r

_{and pecans}.

_TAUL _SUSAN

_BIRMINGHAM, ^A_LABAMA

_{APPLE CRANBERRY BREA}D

_{Cranberries lend} a

_{burst of tart flavor an}d

_{bright color to thi}s

_{quick bread. Dotte}d

_{with crunchy nuts},

_{slices of the moist loa}f

_{are good for breakfas}t

_{with a cup of coffee o}r

_{as a snack any tim}e

_{of the day}.

_EISMANN _PHYLLIS

_SCHMALZ

_CITY, ^K_ANSAS _KANSAS

_{RAISIN WHEAT BREA}D _GOLDEN

_{I freeze extra loave}s

_{when I bake this golde}n

_{moist bread. Whe}n

_{relatives and I ge}t

_{together a}t

_the _{Christmastime, I’}m

_{one who’s asked t}o

_{bring the bread}.

_SCHENCK _NILAH

_BELOIT, ^W_ISCONSIN

64 | bountiful bread basket

_{Punch dough down; turn onto a light}_{ly floured surface. Knead 8-10 times}. _{some of the remaining butter; sprin}_{kle with pecans and cinnamon-sugar}. _{amount of the remaining cinnamon}_{sugar on a piece of waxed paper}. _{Cover and let rest for 10 minutes. Rol}l _{crumbs. Add egg to yeast mixture}; _{For each elephant ear, sprinkle a smal}l _{Place a slice of dough on cinnamon}_{sugar; roll into a 5-in. circle}. _{Place sugared side down on an un}_{greased baking sheet. Brush wit}h _{beat into dry ingredients until blend}_{ed. Cover and refrigerate 2 hours}. _{with 2 tablespoons butter. Combin}e _{over dough. Beginning with a lon}g _{into an 18-in. x 10-in. rectangle. Brus}h _{side, roll up jelly-roll style; pinc}h _{sugar and cinnamon; sprinkle 1 cu}p _{edges to seal. Cut into 1-in. slices}. _{Bake at 375° for 9-11 minutes}. _Yield:_{1-1/2 dozen}. _{taste of home best holiday recipes 200}73 2 4 _{yeast; set aside. In a large mixing bowl}, _{butter until mixture resembles coars}e _{combine flour, sugar and salt. Cut i}n ₁_{In a bowl, combine milk, water an}d _{water (110° to 115°}) _{milk (110° to 115°}) _{teaspoons ground cinnamo}n _{tablespoons butter, melted}, _{package (1/4 ounce) activ}e _{cup finely chopped pecan}s _{cups all-purpose flou}r _{teaspoons suga}r _{egg yolk, beate}n _{cup cold butte}r _{teaspoon sal}t _{FILLING/TOPPING}: _{ELEPHANT EAR}S _{cups suga}r _{dry yeas}t _{cup war}m_{cup war}m_divided 11_3-1/2_4-1/2_1/2_1/2_1/222_1/26_1/4

_pan. _{and let rise until almost doubled}, _{small bowl. In another bowl, com}_{bine the sugar and cinnamon. Di}p _{over cherries. Cover and refriger}_{ate overnight}. _{Repeat with remaining rolls, al}_{monds and cherries. Combine cor}n _{about 2 hours. Bake at 350° fo}r _{the refrigerator. Cove}r _{syrup and remaining butter; pou}r _{Sprinkle with half of the almond}s _{brown. Immediately invert onto} a ₁_{Place 3 tablespoons butter in} a _{roll in cinnamon-sugar. Place in} a _{10 frozen dough rolls in butter, the}n _{or until golde}n _tube_{serving plate. Serve warm}. _{10-in. flute}d_minutes_Yield:_{20 servings}. _{and cherries}. _{Remove fro}m_{taste of home best holiday recipes 200}7_greased_30-353 2 _{PULL-APART BREA}D _{cup candied cherries, halve}d _{teaspoons ground cinnamo}n _{tablespoons butter, melted}, _{cup sliced almonds, toaste}d _{frozen bread dough dinne}r _{cup corn syru}p _{CHERRY ALMON}D_{cup suga}r _divided _rolls _1/33_1/2_1/2_1/26₂0

_{loaf pans. Cover and let rise unti}l _{place unti}l _{three greased 9-in. x 5-in. x 3-in}. _{minutes. Place in a greased bowl}, _{a saucepan, heat yogurt, water, hon}_{ey and butter to 120°-130°. Add t}o _{Bake at 350° for 35-40 minutes o}r _{turning once to grease top. Cove}r a _{down; divide int}o _{thirds. Shape into loaves. Place i}n _{Turn onto a floured surface; knea}d _{dry ingredients. Add raisins an}d _{until smooth and elastic, about 6-}8 _{until golden brown. Remove fro}m _{enough all-purpose flour to for}m_{doubled, about 30 minutes}. _{pans to cool on wire racks}. _{doubled, about 1 hour}. _{and let rise in a war}m_dough_Yield:_{3 loaves}. _{soft dough}. _{taste of home best holiday recipes 200}7_Punch3 2 4 _{mixing bowl, combine whole whea}t _min ₁_{In a small bowl, combine raisin}s _{utes. Drain well; set aside. In a larg}e _{flour, yeast, salt and baking soda. I}n _{RAISIN WHEAT BREA}D _{packages (1/4 ounce each}⁾_{active dry yeas}t _{to 5 cups all-purpose flou}r _{and water; let stand for 1}0_{carton (16 ounces) plai}ⁿ_yogurt _{cups whole wheat flou}r _{teaspoon baking sod}a _{tablespoons butte}r _{cup golden raisin}s _{cup boiling wate}r _{tablespoon sal}t _{cup hone}y _{cup wate}r _GOLDEN1111_1/33_1/252_4-1/2_3/4

_{Transfer to an 8-in. x 4-in. x 2-in}. _{sugar and oil. Combine the flour}, _{Cool for 10 minutes before remov}_{ing from pan to a wire rack to coo}l _{minutes or until a toothpick insert}_{ed near the center comes out clean}. ₁_{In a mixing bowl, beat the eggs}, _{very thick). Stir in the apples, cran}_{berries and walnuts}. _{loaf pan coated with nonstick cook}_{ing spray. Bake at 350° for 60-6}5 _{just until combined (batter will b}e _{soda and salt; add to egg mixtur}e _{baking powder, cinnamon, bakin}g _Yield:_{1 loaf (16 slices)}. _completely. _{taste of home best holiday recipes 200}72 _{teaspoon ground cinnamo}n _{cups chopped peeled tar}t _{teaspoons baking powde}r _{tablespoons canola oi}l _{cups all-purpose flou}r _{teaspoon baking sod}a _{APPLE CRANBERRY BREA}D _{cup chopped walnut}s _{cup fresh or froze}n _{teaspoon sal}t _cranberries _{cup suga}r _apples _eggs 11_1-1/2_1/2_1/2_1/2222_1-1/2_3/4

bountiful bread basket | 65

_{SESAME WREAT}H _BRAIDED

_MUFFINS

_{“Knead” a gift bette}r

_{than store-bought}?

_{This is the all-tim}e

_{favorite bread o}f

_{everyone I know—an}d

_{I bake all kinds.} I

_{garnish my butter}y

_{wreaths with festiv}e

_{fabric bows}.

_SADLO _DEBBIE

_LANDOVER, ^M_ARYLAND

_{EGGNOG FRUIT BREA}D

_the _{Presents fro}m

_{pantry are a tradition i}n

_{my family, and thi}s

_{moist, fruity quic}k

_{bread is a favorite.} I

_{wrap loaves i}n

_{cellophane an}d

_{decorate the packag}e

_{with stickers an}d

_{curly ribbons}.

_STICH _MARGO

_ROCHESTER, ^M_INNESOTA

_PUMPKIN_FROSTED

_{I jazz up pound cak}e

_{mix with some canne}d

_{pumpkin and pumpki}n

_{pie spice to creat}e

_{these sweet muffins}.

_{They’re so good, eve}n

_{picky eaters canno}t

_{to get enough}.

_{They’re also deliciou}s

_{without frostin}g

_{or the nuts}.

_CALLAHAN _SAMANTHA

_MUNCIE, ^I_NDIANA

_LOAVES _STOLLEN

_{These loaves have} a

_{less traditional loo}k

_{than typical stollen, bu}t

_{sure have all th}e

_{holiday goodness}.

_GUENTHER _TOM

_OSHKOSH, ^W_ISCONSIN

_seem

66 | bountiful bread basket

_{Pour into two greased 8-in. x 2-in}. _{flour, baking powder, salt and nut}_{meg; gradually add to egg mixture}. _{Cool for 10 minutes before remov}_{ing from pans to wire racks to coo}l _{minutes or until a toothpick insert}_{ed near the center comes out clean}. _{Toss the fruit with remaining flour}; _{and eggnog. Combine 2-1/2 cup}s ₁_{In a large mixing bowl, beat egg}s _{and oil. Beat in the sugar, extract}s _{loaf pans. Bake at 350° for 60-6}5 _{Editor’s Note:}_{This recipe was teste}d _{with commercially prepared eggnog}. _{stir into batter. Fold in walnuts}. _Yield:_{2 loaves}. _completely. _{taste of home best holiday recipes 200}72 _{cups all-purpose flour, divide}d _{teaspoons baking powde}r _{teaspoon ground nutme}g _{teaspoon vanilla extrac}t _extract _{cup chopped walnut}s _{EGGNOG FRUIT BREA}D _{cup vegetable oi}l _{cup candied frui}t _{teaspoon sal}t _{teaspoon ru}m_{cups eggno}g _{cups suga}r _eggs 1133_1-1/2_1/2_1-1/2_1/2_1/22_3/4_3/4

_{place unti}l _{sugar, egg, salt and 2 cups flour}; _{beat until smooth. Stir in enough re}_{maining flour to form a soft dough}. _{milk. Add the butter}, _minutes. _{minutes. Place in a greased bowl}, _{a ring. Cover and let rise un} _{22-in. braid; pinch ends togethe}r _{turning once to grease top. Cove}r _{the sesame seeds. Bake at 350}° ₁_{In a large mixing bowl, dissolv}e _{pan to a wir}e _{thirds. Shape each portion into} a _{Punch dough down. Turn onto} a _{lightly floured surface; divide int}o _{for 20-25 minutes or until golde}n _{Brush with egg and sprinkle wit}h _{Turn onto a floured surface; knea}d _{until smooth and elastic, about 6-}8 _{til doubled, about 4}5_{doubled, about 1 hour}. _{and let rise in a war}m_{brown. Remove fro}m_{yeast in war}m_{rack to cool}. _{taste of home best holiday recipes 200}7_Yield:_{1 loaf}. _{to for}m2 _{cup plus 2 tablespoons war}m _{package (1/4 ounce) activ}e _{to 4-1/2 cups all-purpos}e _{teaspoon sesame seed}s _{SESAME WREAT}H _{milk (110° to 115°}) _{cup butter, melte}d _{teaspoon sal}t _{egg, beate}n _{cup suga}r _{dry yeas}t _flour _TOPPING: _egg _BRAIDED111111_1/4_1/44

_{will be sticky)}. _{let rise until doubled, about 1 hour}. _{once to grease top. Cover and le}t _{until smooth. Add enough remain}_{ing flour to form a soft dough. Sti}r _al _{Bake at 350° for 35-45 minutes o}r _{loaf. Place in four greased 8-in.} x _{place until nearl}y _{Punch dough down. Turn onto} a _{fourths. Shape each portion into} a _{Place in a greased bowl, turnin}g _{lightly floured surface; divide int}o _{pans to wire racks to cool. Dust wit}h _{Turn onto a floured surface; knea}d _{4-in. x 2-in. loaf pans. Cover an}d _{until smooth and elastic, about 6-}8 _{until golden brown. Remove fro}m _{fruit, raisins an}d_{doubled, about 1 hour}. _{confectioners’ sugar}. _{minutes (doug}h_{rise in a war}m_{taste of home best holiday recipes 200}7_candied_Yield:_{4 loaves}. _monds. _in3 2 4 _{water. In a large mixing bowl}, _{beat in milk. Stir in yeast mixture}. _{Beat in eggs, 4 cups flour and sal}t _{butter and sugar; graduall}y ₁_{In a small bowl, dissolve yeast i}n _{packages (1/4 ounce each) activ}^e_{dry yeas}t _{water (110° to 115°}) _{milk (110° to 115°}) _{to 8 cups all-purpose flou}r _{cups mixed candied frui}t _{cup butter, softene}d _{cup sliced almond}s _{cup golden raisin}s _{teaspoon sal}t _LOAVES _{Confectioners’ suga}r _{cup raisin}s _{cup suga}r _{cups war}m_{cup war}m_eggs _STOLLEN_cream_warm1111173_1/2_1/2222

_{cake mix, eggs, pumpkin, water}, _{pumpkin pie spice and baking soda}. _{for 18-22 minutes or until a tooth}_{pick comes out clean. Cool for} 5 _{cups two-thirds full. Bake at 350}° _{speed 3 minutes}. _pans _{Frost muffins. Sprinkle with pecan}s _{if desired. Store in the refrigerator}. ₁_{In a large mixing bowl, combine th}e _{Fill greased or paper-lined muffi}n _{to wire racks to cool completely}. _{minutes before removing fro}m_{Beat on mediu}m_Yield:_{1-1/2 dozen}. _{taste of home best holiday recipes 200}73 2 _cheese _{teaspoons pumpkin pie spic}e _{cup finely chopped pecans}, _{package (16 ounces) poun}d _MUFFINS _{can (16 ounces) crea}m_{teaspoon baking sod}a _{cup canned pumpki}n _PUMPKIN_{cup wate}r _{cake mi}x _optional _frosting _eggs _FROSTED1111_1/322_1/2

68 | soups & salads

TANGERINE TOSSED SALAD

(PICTURED ABOVE)

helen musenbrock, o’fallon, missouri I learned to cook from my mother when I was a young girl. I like the combination of sweet tangerines and crunchy caramelized almonds in this recipe.

1/2 cup sliced almonds

3 tablespoons sugar, divided

2 medium tangerines or navel oranges 6 cups torn lettuce

3 green onions, chopped

2 tablespoons cider vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 In a skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice.

2 In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Drizzle over the salad and toss to coat.

Yield: 6 servings.

CHILI WITH BARLEY

(PICTURED BELOW)

shirley mcclanahan, falmouth, kentucky This is one of those quick but delicious, one-dish dinner recipes you can never have too many of. It’s a perfect, stick-to-the-ribs meal on those cold winter days when you need to be warmed from the inside out. My family loves it, and even our minister raved about it at a potluck supper.

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

4 cups water

1 cup quick-cooking barley

1 can (15-1/2 ounces) chili beans,

undrained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (6 ounces) tomato paste

1 envelope chili seasoning

1 In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add water; bring to a boil. Stir in the barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through.

Yield: 6-8 servings.

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TACO BEAN SOUP

(PICTURED ABOVE)

sharon thompson, hunter, kansas

This hearty three-bean soup is very easy to fix. You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers.

1 pound bulk pork sausage

1 pound ground beef

1 envelope taco seasoning

4 cups water

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (15 ounces each) pinto beans, rinsed and drained

2 cans (15 ounces each) garbanzo beans, rinsed and drained

2 cans (14-1/2 ounces each) stewed tomatoes

2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained

1 jar (16 ounces) chunky salsa

Sour cream, shredded cheddar cheese and sliced ripe olives, optional

1 In a soup kettle, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

Yield: 12-14 servings.

soups & salads | 69

CHRISTMAS FRUIT SALAD

(PICTURED BELOW)

ina vickers, dumas, arkansas

My mother-in-law served this delightful salad the very first Thanksgiving I spent with my husband’s family. Now I serve it during the holidays and on special occasions. It’s a mainstay at the potlucks we have at work.

3 egg yolks, beaten

3 tablespoons water

3 tablespoons white vinegar

1/2 teaspoon salt

2 cups heavy whipping cream, whipped 3 cups miniature marshmallows

2 cups halved green grapes

1 can (20 ounces) pineapple tidbits, drained

1 can (11 ounces) mandarin oranges, drained

1 jar (10 ounces) red maraschino cherries, drained and sliced

1 cup chopped pecans

3 tablespoons lemon juice

1 In a large saucepan, combine the egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 160°. Remove from the heat and cool; fold in whipped cream.

2 In a large bowl, combine the remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours.

Yield: 12-14 servings.

taste of home best holiday recipes 2007

70 | soups & salads

CREAMY CHICKEN RICE SOUP

(PICTURED BELOW)

janice mitchell, aurora, colorado

I came up with this thick, flavorful soup while making some adjustments to a favorite stovetop chicken casserole. It goes together in short order using precooked chicken chunks and a couple of pulses in a mini-processor to chop the veggies. We like this soup for lunch with rolls and fresh fruit. Using some of the broth to saute the vegetables keeps the fat content down.

1/2 cup chopped onion

1 medium carrot, chopped

1 celery rib, chopped

1/2 teaspoon minced garlic

1 tablespoon vegetable oil

2 cans (14-1/2 ounces each) chicken broth

1/3 cup uncooked long grain rice

3/4 teaspoon dried basil

1/4 teaspoon pepper

3 tablespoons all-purpose flour

1 can (5 ounces) evaporated milk

1 package (9 ounces) frozen diced cooked chicken, thawed

1 In a large saucepan, saute the onion, carrot, celery and garlic in oil until tender. Stir in the broth, rice, basil and pepper. Bring to a

boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

2 In a small bowl, combine the flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through.

Yield: 5 servings.

CORN BREAD SALAD

(PICTURED ABOVE)

martha spears, lenoir, north carolina My family loves this cool, crisp medley. It’s a unique treatment for extra corn bread. You can fix this refreshing salad ahead of time and vary the vegetables to suit your tastes.

1 cup coarsely crumbled corn bread

1 can (8-3/4 ounces) whole kernel corn, drained

1/2 cup each chopped onion, cucumber, broccoli, green pepper, sweet red

pepper and seeded tomato

1/2 cup peppercorn ranch salad dressing Salt and pepper to taste

Lettuce leaves, optional

1 In a bowl, combine corn bread, vegetables, salad dressing, salt and pepper. Cover and refrigerate for 4 hours. Serve on a lettuce lined plate if desired.

Yield: 6 servings.

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FRUIT ’N’ NUT TOSSED SALAD

(PICTURED BELOW)

denise bitner, reedsville, pennsylvania With juicy strawberries, tangy mandarin oranges and crunchy pecans, this refreshing salad has plenty of appeal. The oil-and-vinegar dressing lends a lovely sheen to the tossed ingredients, making this salad an attractive addition to a festive menu.

1/4 cup olive oil

2 tablespoons plus 2 teaspoons sugar 2 tablespoons white vinegar

1 tablespoon minced fresh parsley

1/4 teaspoon salt

Dash hot pepper sauce

SALAD:

1/3 cup sugar

1 cup pecan halves

2 tablespoons butter

4 cups torn fresh spinach

4 cups torn romaine

1 can (15 ounces) mandarin oranges, drained

2 celery ribs, chopped

1 cup sliced fresh strawberries

4 green onions, chopped

soups & salads | 71

1 For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and hot pepper sauce until blended. Cover and refrigerate.

2 In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a

foil-lined baking sheet; cool completely. Break pecans apart if necessary.

3 In a salad bowl, combine spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.

Yield: 8-10 servings.

FRENCH ONION SOUP

lise thomson, magrath, alberta

I stir up steaming bowlfuls of this all-time favorite frequently. Not only is this version a bit lighter than traditional French onion soup, but it has a slightly sweet flavor that makes it unique.

6 cups thinly sliced onions

1 tablespoon sugar

1/2 teaspoon pepper

1/3 cup vegetable oil

6 cups beef broth

8 slices French bread (3/4 inch thick), toasted

1/2 cup shredded Parmesan or Swiss cheese

1 In a Dutch oven, cook the onions, sugar and pepper in oil over medium-low heat for 20 minutes or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

2 Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil 4-6 in. from heat until cheese is melted. Serve immediately.

Yield: 8 servings.

taste of home best holiday recipes 2007

72 | soups & salads

MICROWAVE CORN CHOWDER

(PICTURED ABOVE)

isabel kublik, saskatoon, saskatchewan ^{I used to cook for a tearoom, and this rich, sunny}colored chowder was a customer favorite. It’s a cinch to make in the microwave because there’s no scorching.

2 cups water

2 cups diced peeled potatoes

1/2 cup sliced fresh carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter, cubed

1/4 cup all-purpose flour

2 cups milk

3 cups (12 ounces) shredded cheddar cheese

2 cans (14-3/4 ounces each) cream-style corn

1 Place the potatoes, carrots, celery, onion, salt and pepper in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until vegetables are crisp-tender; set aside (do not drain).

2 Meanwhile, in a 3-qt. dish, microwave butter on high for 40-60 seconds or until

melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 4-5 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 30-60 seconds or until the cheese is melted. Stir in corn and vegetable mixture. Cook on high for 1-1/2 to 3 minutes or until heated through.

Yield: 10 servings (2-1/2 quarts).

Editor’s Note: This recipe was tested in a 1,100- watt microwave.

OVERNIGHT FLORET SALAD

(PICTURED BELOW)

elizabeth wenzl, eugene, oregon

Bacon and sunflower kernels lend extra crunch to this colorful combination of onions, cauliflower and broccoli. With its slightly sweet dressing, this salad’s a great way to get kids to eat their veggies.

1 small head cauliflower, broken into small florets (6 cups)

1 bunch broccoli, broken into small florets (4 cups)

1 bunch green onions, thinly sliced

1/2 cup sugar

1/2 cup mayonnaise

1/3 cup cider vinegar

1/2 cup sunflower kernels

6 bacon strips, cooked and crumbled

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1 In a large bowl, combine the cauliflower, broccoli, onions, sugar, mayonnaise and vinegar. Cover and refrigerate overnight. Just before serving, stir in the sunflower kernels and bacon.

Yield: 10 servings.

CONFETTI BEAN SALAD

(PICTURED ABOVE)

doreen storz, bloomsburg, pennsylvania I shared this recipe with a friend a while back. Now we kid about who will make it when we’re attending the same event! No matter who brings the salad, it’s always a hit at get-togethers.

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 package (10 ounces) frozen corn,

thawed

1/2 cup minced fresh cilantro

1/2 cup chopped sweet red pepper

1/2 cup chopped green pepper

1/4 cup chopped onion

1 small jalapeno pepper, seeded and finely chopped, optional

soups & salads | 73

2 garlic cloves, minced

1/2 cup balsamic vinegar

1/4 cup olive oil

1 teaspoon chili powder

1/2 teaspoon sugar

1 In a large bowl, combine first 10 ingredients. In a jar with a tight-fitting lid, combine the vinegar, oil, chili powder and sugar; shake well. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Yield: 12 servings.

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

WINTER WARM-UP SOUP miriam appelbaum, manalapan, new jersey We love soup all year-round, so we came up with this recipe for times when we cannot get a lot of fresh vegetables. I often substitute cream-style corn and cook the pasta in the broth instead of cooking it separately.

1 medium onion, chopped

1/2 pound fresh mushrooms, sliced

1 tablespoon vegetable oil

1 can (49-1/2 ounces) chicken broth 4 medium carrots, chopped

1 large potato, peeled and cubed

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 to 1 teaspoon salt

1 cup uncooked bow tie pasta

1 can (15-1/4 ounces) whole kernel corn or 1-1/2 cups frozen corn

4 plum tomatoes, thinly sliced and

quartered

1 In a Dutch oven, saute the onion and mushrooms in oil until tender. Add the broth, carrots, potato and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

2 Meanwhile, cook pasta according to package directions; drain. Add the pasta, corn and tomatoes to soup; cook 5 minutes longer or until heated through and the vegetables are tender.

Yield: 10 servings (2-1/2 quarts).

taste of home best holiday recipes 2007

74 | soups & salads

LOADED BAKED POTATO SALAD

(PICTURED BELOW)

jackie deckard, solsberry, indiana

I revamped my mother’s potato salad recipe to

taste more like baked potatoes with all the fixin’s,

which I love. It’s now the most requested dish at

family gatherings. When taking it to an event,

simply mix up the creamy dressing and combine

it with the warm side dish onsite.

5 pounds small unpeeled red potatoes,

cubed

1 teaspoon salt

1/2 teaspoon pepper

8 hard-cooked eggs, chopped

1 pound sliced bacon, cooked and

crumbled

2 cups (8 ounces) shredded cheddar

cheese

1 sweet onion, chopped

3 dill pickles, chopped

1-1/2 cups (12 ounces) sour cream

1 cup mayonnaise

^{2 to 3 teaspoons prepared mustard}1 Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and

pepper. Bake, uncovered, at 425° for 40-45

minutes or until tender. Cool in pan on a

wire rack.

2 In a large bowl, combine the potatoes, eggs,

bacon, cheese, onion and pickles. In a small

bowl, combine the sour cream, mayonnaise

and mustard; pour over the potato mixture

and toss to coat. Serve immediately.

Yield: 20 servings.

PASTA BEAN SOUP

(PICTURED ABOVE)

edward reis, phoenix, arizona

This hearty Italian-style recipe proved very

popular when I made it for about 90 people who

attended our church’s “Souper Sunday” one

January. I fired up a couple of turkey deep fryers

and simmered big batches of it outside!

6 large onions, chopped

2/3 cup olive oil

18 garlic cloves, minced

12 cans (16 ounces each) kidney beans,

rinsed and drained

4 cans (28 ounces each) Italian crushed

tomatoes

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3 cartons (32 ounces each) chicken broth 1/4 to 1/3 cup dried oregano

4 tablespoons salt

1 to 2 teaspoons pepper

3 packages (1 pound each) spaghetti, cut into fourths

Grated Parmesan cheese, optional

1 In several soup kettles or Dutch ovens, saute onions in oil until tender. Add garlic; cook and stir about 2 minutes longer. Stir in the beans, tomatoes, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes.

2 Cook spaghetti according to package directions; drain. Just before serving soup, stir in the spaghetti. Serve with Parmesan cheese if desired.

Yield: 45-55 servings.

YELLOW SPLIT PEA SOUP lynn jurss, thousand oaks, california A great new twist on traditional pea soup, this tastes wonderful and has a sunny yellow color.

1 large onion, coarsely chopped

1 large celery rib with leaves, chopped 1 tablespoon olive oil

1 tablespoon butter

6 cups chicken broth

1 pound dried yellow split peas

2 tablespoons lemon juice

1/2 teaspoon ground cumin

1/2 teaspoon pepper

2 tablespoons minced fresh parsley 1/4 cup pistachios

1 In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender.

2 Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

Yield: 6 servings.

soups & salads | 75

STRAWBERRY-TURKEY

SPINACH SALAD

(PICTURED BELOW)

taste of home test kitchen

This light, refreshing salad is the perfect antidote to heavy holiday meals. It’s also a showstopper, visually and nutritionally, with strawberries and yellow pepper strips tossed with fresh baby spinach. The recipe is also a good use for turkey leftovers. Serve with warm whole wheat rolls or flax or bran muffins.

6 cups fresh baby spinach

2 cups julienned cooked turkey breast 2 cups sliced fresh strawberries

1/2 large sweet yellow pepper, julienned 4 green onions, sliced

1/4 cup red wine vinegar

3 tablespoons olive oil

2 tablespoons water

4 teaspoons honey

1/2 teaspoon dried minced onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 In a large salad bowl, toss the spinach, turkey, strawberries, yellow pepper and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

Yield: 4 servings.

taste of home best holiday recipes 2007

76 | soups & salads

HERBED TOSSED SALAD

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margery bryan, moses lake, washington Ten minutes are all you need to toss together this green salad. The homemade dressing features garlic, oregano and basil, and comes together in a pinch.

1 cup vegetable oil

1/3 cup tarragon vinegar

1 garlic clove, minced

2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

1 teaspoon salt

3/4 to 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil

1/2 teaspoon minced fresh parsley

Mixed salad greens

Sliced cucumber and sweet red pepper

1 In a jar with tight-fitting lid, combine the first seven ingredients; shake well. In a large salad bowl, combine the greens, cucumber and red pepper. Drizzle with dressing; toss to coat.

Yield: about 1-1/3 cups dressing.

HAM ’N’ SWISS SOUP

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taste of home test kitchen

This simple soup, sized just for two, is easy but tastes like you really fussed. It’s creamy and chock-full of yummy ingredients.

4-1/2 teaspoons butter

4-1/2 teaspoons all-purpose flour

1 can (14-1/2 ounces) reduced-sodium chicken broth

1 cup chopped broccoli

2 tablespoons chopped onion

1 cup cubed fully cooked ham

1/2 cup heavy whipping cream

1/8 teaspoon dried thyme

3/4 cup shredded Swiss cheese

1 In a saucepan, melt butter; whisk in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

2 Add the broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme; heat through. Stir in the cheese until melted.

Yield: 2 servings.

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SESAME SPINACH SALAD

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sue collins, shawnee, kansas

Toasted sesame seeds are a nice contrast to the hearty ingredients and thick, creamy dressing in this spinach salad. I make this dish at least once a month.

2 packages (10 ounces each) fresh

spinach, torn

1 pint cherry tomatoes, halved

2 ripe avocados, peeled and sliced

1 package (5 ounces) frozen cooked salad shrimp, thawed

3/4 pound fresh mushrooms, sliced 3 hard-cooked eggs, chopped

1/2 cup sesame seeds, toasted

1/4 cup shredded Parmesan cheese

CREAMY DRESSING:

2 cups (16 ounces) sour cream

1 cup mayonnaise

1/4 cup finely chopped onion

2 tablespoons sugar

2 tablespoons white vinegar

1 teaspoon salt

1/2 teaspoon garlic powder

1 In a large bowl, toss the spinach, tomatoes, avocados, shrimp, mushrooms, eggs and sesame seeds. Sprinkle with Parmesan cheese. In a small bowl, combine dressing ingredients. Pour over the salad and toss to coat.

Yield: 20 servings.

soups & salads | 77

MUSHROOM VEGGIE CHOWDER

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edward reis, phoenix, arizona

This rich, buttery broth is loaded with mushrooms, broccoli and corn. I made it for a dinner at our church, and it sure didn’t last long!

4 pounds fresh mushrooms, sliced

4 large onions, chopped

1-1/2 cups butter, cubed

1-1/2 cups all-purpose flour

3 to 4 tablespoons salt

2 to 2-1/2 teaspoons pepper

3 quarts milk

4 cartons (32 ounces each) chicken broth 2 packages (24 ounces each) frozen broccoli cuts, thawed

3 packages (8 ounces each) frozen corn, thawed

8 cups (32 ounces) shredded cheddar cheese

1 In three or four soup kettles, saute the mushrooms and onions in butter until tender. Combine the flour, salt and pepper; stir into mushroom mixture until blended. Gradually stir in milk. Cook and stir

until mixture comes to a boil; cook 2 minutes longer until thickened and bubbly.

2 Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted.

Yield: 50 servings (12-1/2 quarts).

taste of home best holiday recipes 2007

78 | soups & salads

HOT TORTELLINI SALAD

catherine allan, twin falls, idaho

Once you’ve cooked the tortellini, the rest of this salad is a breeze to finish in the microwave. Sour cream provides the mild coating over this memorable medley of pasta, ham and broccoli.

1 package (9 ounces) refrigerated cheese tortellini

2 cups fresh broccoli florets

4 to 5 green onions, sliced

2 tablespoons butter

6 ounces fully cooked ham, julienned 1/2 cup sour cream

1 teaspoon dried basil

1 Cook tortellini according to the package directions. Meanwhile, in a 2-qt. microwave safe bowl, combine the broccoli, onions and butter. cover and microwave on high for 2-1/2 minutes; stir. Cook 2-1/2 minutes longer or until broccoli is tender.

2 Drain tortellini. Stir tortellini, ham, sour cream and basil into broccoli mixture. Cover and microwave on high for 1-2 minutes or until heated through. Let

stand for 2 minutes before serving.

Yield: 6-8 servings.

Editor’s Note: This recipe was tested with an 850-watt microwave.

FARMHOUSE CHICKEN SOUP janice mitchell, aurora, colorado

Over the years, I’ve changed this recipe bit by bit until my family said it was perfect. I hope your family enjoys it as much as we do!

1 broiler/fryer chicken (3 to 3-1/2

pounds)

2 quarts water

1 large onion, chopped

1/2 cup chopped celery

1 cup diced carrots

2 garlic cloves, minced

2 teaspoons salt

1/2 teaspoon each pepper and poultry seasoning

1/4 teaspoon crushed red pepper flakes

SPAETZLE:

1-1/2 cups all-purpose flour

1/2 teaspoon salt

1/8 teaspoon each baking powder and ground nutmeg

2 eggs, well beaten

1/2 cup milk

1 tablespoon minced fresh parsley

1 Place the chicken and water in a Dutch oven or soup kettle. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender.

2 Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover; simmer.

3 For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well.

With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

Yield: 10-12 servings (about 3 quarts).

ROSY POTATO SOUP

holly youngers, cunningham, kansas Chives, parsley and paprika delicately season this distinctive soup.

1 large onion, chopped

3/4 cup chopped celery

3 tablespoons butter

1 tablespoon all-purpose flour

1/2 to 3/4 teaspoon salt

3 cups milk

3 medium potatoes, peeled, cooked and sliced (2-1/2 cups)

1 tablespoon minced fresh parsley

1 tablespoon paprika

1 In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through.

Yield: 5 servings.