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Food & Wine
Taste of Home

Taste of Home April - May 2016

Every issue is jam-packed with 100+ delicious, home-style recipes & tips—all made with easy, everyday ingredients—and all shown in FULL COLOR!

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United States
Trusted Media Brands Inc.
6 Issues

in this issue

2 min.
the good scoop

Avocados always make me think of my mom. (Love you, Mom!) Long before they were in vogue, my mother served them up every which way…on picnic sandwiches, in potluck salads, you name it. My great-uncle owned a citrus and avocado grove a few towns away in Vista, California, so we had baskets of these dark green fruits (yes, it’s a fruit) nearly yearround. As kids, we loved them sliced and sprinkled with a little salt. I can taste them now—yum! My own kids love them, too, especially in my homemade guacamole. Inspired by Mom’s recipe, my guac has ingredients you probably have on hand right now. It’s a hit on its own, but trust me, it tastes amazing tucked inside Adan Franco’s Grilled Onion & Skirt Steak Tacos on page 37. My mom…

1 min.
get social!

17,815 shares Hot on Facebook One look at the Tropical Carrot Cake from Victoria Teeter-Casey of Enterprise, Oregon, and our Facebook fans went share-crazy. Like us at facebook.com/tasteofhome for even more springtime recipes to celebrate. Hey, Instagrammers! Follow @tasteofhome on Instagram to see a parade of fun Memorial Day potluck recipes, like these Berry-Topped White Cupcakes. Get Pinspired Honor the bride- or mom-to-be with stuffed tomatoes, mini croissant sandwiches, cheesy crostini and more party faves on our Shower Recipes board. It’s at tasteofhome.com/showerrecipes.…

1 min.
recipe star

You could be next! Here’s what we’re looking for: SIMPLE SEAFOOD Whether you like to grill salmon burgers, pan-fry fish tacos or bake tilapia and veggies in foil, we want your fast, fresh and fabulous seafood recipes. EASTER BRUNCH Send us the egg bakes, sweet rolls and other early-riser recipes that bring your family close. 1st recipe published! SHARE YOUR STORY We want to hear about your most memorable meals and the folks you’ve shared them with—like the first big backyard cookout of the season or a special Sunday spent cooking with Grandma. Send us the recipes that stir the happiest memories in your heart (and any photos that captured the fun), along with the wonderful stories that accompany them. Share your own recipe creations, stories and photos (we’d love to see all three) at tasteofhome.com/submit.…

1 min.
buncha fun

Make this an d watch your Easter buddies multiply! FIND IT! Elizabeth’s Everyday Essentials Super Square Baker $70 bbqproshop.com Carrot Garden Ice Cream Dessert When I was a kid, my mom made an ice cream dessert topped with gummy worms. I’ve riffed on it with carrots made out of frosting. —KAREN ENNS KAMLOOPS, BC PREP: 15 MIN. + FREEZING • MAKES: 12 SERVINGS 1 pkg. (151/2 oz.) Oreo cookies 11/2 qt. vanilla ice cream 1 carton (8 oz.) frozen whipped topping, thawed 1/2 cup canned vanilla frosting Orange paste food coloring 2 to 3 pieces pull-apart green apple licorice 1. Finely crush half of the cookies; coarsely crush remaining cookies. 2. In a bowl, beat ice cream, whipped topping and finely crushed cookies until blended. Spread into an 8-in. square dish; sprinkle with coarsely crushed cookies. Freeze until firm. 3. Tint frosting orange;…

1 min.
the national girl scout cookie recipe contest

Sponsored By Taste of Home Taste of Home and the Girl Scouts of the USA are teaming up for the second annual National Girl Scout Cookie Recipe Contest. Get creative with the Girl Scout Cookies you gobble by the box and send us your recipe. The Grand Prize winner gets $500 and a spotlight in the print and digital editions of Taste of Home! Plus three runners-up will each win $250. Last year, high schooler Stephanie Salmento of Nazareth, PA, wowed us with her Delightful Caramel Bars. You could be next! $500 GRAND PRIZE WINNER! Delightful Caramel Bars ENTER Crush Thin Mints in your truffles, add Lemonades to a trifle or blend Caramel deLites/Samoas into the best milk shake ever—it’s up to you. Then visit girlscouts.org/recipecontest to enter. But hurry! The contest ends at midnight…

1 min.

Yes! Make this simple berried-up barbecue sauce from a Texas reader to mop on your grilled favorites. Berry BBQ Sauce On weekends, I jazz up our favorite barbecue sauce with blackberries and blueberries. They become a marvelous spread for basting and saucing grilled baby back ribs. —JANET HIX AUSTIN, TX TAKES: 30 MIN. • MAKES: 4 CUPS 2 cups fresh or frozen blackberries 2 cups fresh or frozen blueberries 1/2 cup sugar 1/4 cup water 1 to 2 cups barbecue sauce 1. In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. 2. Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store sauce in an airtight container in the refrigerator for up to 3 days. PER (2-TBSP.) SERVING 36 cal., trace…