ZINIO logo
Food & Wine
Taste of Home

Taste of Home September - October 2015

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

Read More
United States
Trusted Media Brands Inc.
6 Issues

in this issue

2 min.
cranberry goodness

We have big cranberry fans in my family, myself included. That bright, tart flavor just makes us happy. And the fact that the berries are so nutritious is a big bonus. Cranberry juice has been my daughter Jess’ favorite from the time she was a toddler. Of course, cranberries have always held a hallowed spot on my mom’s Thanksgiving table, and now mine. It prompts the annual question: “Why don’t we have cranberries more often?” Why indeed? Here in Wisconsin, where more than half the world’s cranberries are grown, harvest season is now upon us. So Senior Editor Emily Tyra and our photography team set off to the northern marshes to learn how to work those little red gems into family menus anytime. Start with berry farmer Lisa Potter’s Baked Cranberry…

1 min.
after-school snack

EAT SMART FAST FIX Parmesan Crisp Baked Apples A dear friend and I wanted to make an easy apple crisp. We made a Parmesan filling, stuffed the apples and baked them whole. They were a hit! —SUE STETZEL GAINESVILLE, NY field editor START TO FINISH: 25 MIN. MAKES: 2 SERVINGS 2 small Braeburn or Gala apples ¼ cup grated Parmesan cheese 3 Tbsp. quick-cooking oats 2 Tbsp. all-purpose flour 2 Tbsp. brown sugar Dash ground nutmeg 1 Tbsp. butter, melted Additional grated Parmesan cheese, optional 1. Preheat oven to 350°. Cut a ¼-in. slice off top of each apple. Core apples, leaving bottoms intact; place in a microwave-safe 8-in.-square baking dish. Microwave, covered, 3-4 minutes or until apples are tender. 2. In a small bowl, mix cheese, oats, flour, brown sugar and nutmeg; stir in melted butter until crumbly. Carefully fill apples with…

1 min.
so good it’s nuts

Peanut Bars My mother taught me and my four brothers and three sisters to cook and bake. Thank goodness. —REN REED TAVARES, FL PREP: 20 MIN. • BAKE: 20 MIN. + COOLING MAKES: 2 CAKES (20 PIECES EACH) 1 cup butter, softened 2 cups sugar 1 cup creamy peanut butter 2 large eggs 1 tsp. vanilla extract 2 cups all-purpose flour 1 tsp. baking powder 1 cup water ½ cup 2% milk FROSTING ¾ cup creamy peanut butter ¼ cup butter, softened 3¾ cups confectioners’ sugar 5 to 6 Tbsp. 2% milk 1 cup chopped unsalted peanuts 1. Preheat oven to 350°. Grease two 13x9-in. baking pans. 2. In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with…

1 min.
hot tamales

EAT SMART Muffin Tin Tamale Cakes We needed snack inspiration beyond PB&J. Tamales are popular here in the Southwest but so much work. These muffins have all the flavor but no fuss. —SUZANNE CLARK PHOENIX, AZ PREP: 25 MIN. • BAKE: 20 MIN. MAKES: 2 DOZEN 2 pkg. (8½ oz. each) corn bread/muffin mix 1 can (14¾ oz.) cream-style corn 2 large eggs, lightly beaten 1½ cups (6 oz.) shredded reduced-fat Mexican cheese blend, divided 1½ cups chopped cooked chicken breast ¾ cup red enchilada sauce 1. Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce. 2. Fill each of 24 foil-lined muffin cups with 2 Tbsp. batter. Place 1 Tbsp. chicken mixture into center of each; cover with…

2 min.
best. brownie. ever

Ultimate Fudgy Brownies In these ultrafudgy brownies, coffee granules bump up the chocolate flavor. Add bittersweet chocolate chips to the batter for irresistible treats. —SARAH THOMPSON TASTE OF HOME TEST KITCHEN & FOOD STYLING MANAGER PREP: 20 MIN. BAKE: 40 MIN. + COOLING MAKES: 16 SERVINGS 1 cup sugar ½ cup packed brown sugar ⅔ cup butter, cubed ¼ cup water 2 tsp. instant coffee granules, optional 2¾ cups (16 oz.) bittersweet chocolate chips, divided 4 large eggs 2 tsp. vanilla extract 1½ cups all-purpose flour ½ tsp. baking soda ½ tsp. salt 1. Preheat oven to 325°. Line a 9-in.-square baking pan with parchment paper, letting ends extend up and over sides. 2. In a large saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1¾ cup chocolate chips and stir until melted. Cool slightly. 3. In a…

4 min.
super skillets

EAT SMART FAST FIX Mahi Mahi & Veggie Skillet This easy-cooking combo of mahi mahi and bright vegetables brings out some serious wow factor. I like using a cast-iron skillet, but any skillet will do. —SOLOMON WANG ARLINGTON, TX START TO FINISH: 30 MIN. MAKES: 4 SERVINGS 3 tbsp. olive oil, divided 4 mahi mahi or salmon fillets (6 oz. each) 3 medium sweet red peppers, cut into strips ½ lb. sliced baby portobello mushrooms 1 large sweet onion, cut into thick rings and separated 1/3 cup lemon juice ¾ tsp. salt, divided ½ tsp. pepper ¼ cup minced fresh chives 1/3 cup pine nuts, optional 1. In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Add mahi mahi fillets; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork. Remove from pan. 2. Add remaining…