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Food & Wine
Taste of Home

Taste of Home December 2016 - January 2017

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

1 min.
christmas in july

As I write this, we’re just days from shipping our December issue (the one you’re holding) to the printer. That means it’s summertime here in Milwaukee. The weather is wonderful, the fairs and festivals are in full swing—and at Taste of Home, we’ve been making cookies. Lots of ’em. We publish thousands of cookie recipes during the holiday season, so our Test Kitchen cooks (a.k.a. The Cookie Elves) have been very busy indeed. I asked them to share some fun cookie facts with us. Head Elf Beth Jacobson obliged: We went through approximately 30 sticks of butter, 40 cups of flour and 38 cups of sugar and baked about 72 dozen cookies for this issue. We used six wall ovens to crank these babies out. As a dry run before shoots, we…

1 min.
the short list

1. Dec. 16 is National Chocolate-Covered Anything Day. Seriously. Visit tasteofhome.com/chocolate to indulge. 2. Toast to good friends, good food and great joy in the coming year with one of the refreshing punch recipes on page 68. 3. Have a holiday craft day with the kids or grandkids and make Santa belt napkin rings, page 59. 4. Treat yourself to pure cooking inspiration with our Taste of Home annual recipe collection. That’s 500+ recipes—a full year’s worth! Get a cookbook at tasteofhomebooks.com/17TAST, then test the recipes in your own kitchen with our FREE 30-day preview. P. S . GET READY TO GIVE! Right now, Taste of HomeGIFT SUBSCRIPTIONS ARE JUST $8 A POP. That’s a year of Test Kitchen advice, homey recipes and sweet stories from terrific home cooks everywhere. Start your shopping now! tasteofhome.com/TOHgift…

1 min.
recipe star

Her Slow Cooker Loaded Mashed Potatoes (page 54) make Christmas dinner so much easier (and more delicious, too). Country Breakfasts We’re seeking your twists on the classic farmhouse-fabulous dishes that get you out of bed before the rooster crows. Nutty Desserts What do you go nuts for at Christmas? Butter pecan fudge? Dark chocolate almond clusters? Crunchy peanut butter pie? Send us your best. Share Your Story We want to know about your special holiday cooking traditions. Whether it’s throwing a cookie decorating party with the kids or waking up early to make Christmas brunch, give us the scoop! SHARE YOUR OWN RECIPE CREATIONS, STORIES AND PHOTOS (WE’D LOVE TO SEE ALL THREE) AT TASTEOFHOME.COM/SUBMIT. GET SOCIAL! HOT ON FACEBOOK These Peanut Butter Snowballs from Wanda Regula of Birmingham, Michigan, received a blizzard of praise from our…

1 min.
christmas crackle

DESSERT FIRST! Oreos & Candy Cane Chocolate Bark 2 pkg. (10 oz. each) dark chocolate chips • 10 chocolate mint creme Oreo cookies, broken into chunks • 3/4 cup white baking chips • 1/4 tsp. peppermint extract • 2 candy canes, crushed Line a 15x10-in. rimmed baking pan with parchment paper. In the top of a double boiler or a metal bowl over hot water, melt chocolate; stir until smooth. Remove from heat. Stir in cookie pieces; spread in prepared pan. Microwave white baking chips on high until melted, stirring every 30 seconds. Stir in extract. Drizzle over dark chocolate mixture; sprinkle with crushed candy canes. Cool. Refrigerate 1 hour or until set. Break into pieces. Store in an airtight container. Makes 11/2 lbs. —Robin Turner, Lake Elsinore, CA…

2 min.
berry christmas

Mile-High Cranberry Meringue Pie I’m a lemon meringue devotee. To change things up, I tried cranberry filling instead. This sweetie pie has real holiday sparkle. —Marcia Whitney, Gainesville, FL Prep: 1 hour • Bake: 25 min. + chilling Makes: 8 servings 4 large eggs, separated Pastry for single-crust pie (9 in.) 4 cups fresh or frozen cranberries, thawed 21/4 cups sugar, divided 3/4 cup water 2 Tbsp. all-purpose flour 2 Tbsp. butter 2 tsp. vanilla extract, divided 1/2 tsp. cream of tartar 1. Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature. 2. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim the pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. 3. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans…

1 min.
be a cheese whiz

BEER CHEESE Combine 1 cup cream cheese, 1/2 cup shredded cheddar cheese, 3 Tbsp. beer and 1/2 envelope ranch dressing mix. PECAN PIE Combine 1 cup cream cheese, 1/2 cup toasted chopped pecans and 1/4 cup caramel sauce. INSIDE-OUT “EVERYTHING” Combine 1 cup cream cheese, 1 Tbsp. poppy seeds, 1 Tbsp. sesame seeds, 2 tsp. dried minced garlic, 2 tsp. dried minced onion and 1 tsp. Worcestershire sauce. Season with salt and pepper to taste. MEDITERRANEAN GOAT CHEESE Combine 1 cup cream cheese, 1/3 cup goat cheese, ¼ cup chopped olives, ¼ cup chopped roasted red peppers and 2 tsp. grated lemon peel.…