It’s been a busy few weeks here at Taste of Home as we put the finishing touches on our big October/November issue…and it's big! More than 80 recipes, tons of tips and gorgeous photos of everything you need to make your Thanksgiving dinner the best ever! Can you tell that we're really excited about this issue? We hope you will be, too.

WE WANT YOUR RECIPES!

With October/November under our belts, we’re looking ahead into 2011. We hope you’ll be a part of our planning by submitting some of your favorite recipes in the following categories.

Please submit them to fieldeditors@tasteofhome.com and remember to include your name, phone number and mailing address on each recipe. Please put “newsletter response” on the subject line of your E-mail. Deadline is Friday, September 17. Here’s what we’re looking for:

APPETIZER ON A STICK: We’re looking for appetizers guests can “spear” themselves or that you arrange beforehand on skewers (metal, bamboo, thyme twigs etc.). Please send us your favorite kabobs—marinated, grilled, fruit, antipasto—as well as satay with sauces. Don’t forget to send in your favorite dipping sauces, too.

FOR BETTER OR WURST: When serving your favorite sausages, what is the topping (or toppings) that makes them special? Share your recipes for Coney Island toppings, relishes, sauces, chutneys, sweet mustards, shredded vegetable mixes or any other “fix ups” for sausages.

FESTIVE FOURTH: The Fourth of July is even more special with that “can’t miss” dessert everyone requests. Submit your cupcake, cake, pie, trifle, bar, brownie or cookie recipe that’s a must-have every Fourth.

POWER FOODS: If you’re watching what you eat, you know what we mean. These nutritious, heart-healthy foods help you prevent disease and boost your immunity. Do you have delicious ways to prepare broccoli, salmon, blueberries, asparagus, spinach, sweet potato and other nutritive-packed foods? Send them our way!

SKILLET SUPPERS: Please send in your favorite “go-to” recipe that’s cooked in a skillet. These recipes should be perfect for busy weeknights and ready to serve in 30 minutes.

BRING ON THE HEAT! Some like it hot…and the hotter the better. So share your best recipes that use chili peppers, from ancho and jalapeno to poblano and Serrano. Even if your recipe’s a little on the mild side, we’d sure like to see it.

FIELD EDITOR FORUM

Here are some recent topics to check out in our private Field Editor Forum. Join in the discussion!

"I need a few suggestions for the September Appreciation Dinner for our local fertilizer/feed store.”
http://community.tasteofhome.com/forums/t/795404.aspx

“Do you use a pressure cooker? How often and what do you cook in it most?”
http://community.tasteofhome.com/forums/t/796214.aspx

Have a question about cooking or a fun story to share? Start your own topic today in the private Field Editor Forum!
http://community.tasteofhome.com/forums/203210.aspx

Also be sure to check out the new weekly poll in the Recipes section of our forum!

CALLING ALL BLOGGERS

We want to keep tabs on which of our Field Editors have blogs in case special opportunities arise, including guest blogging at our new “Love & Homemade” recipes blog. So if you have a blog, please e-mail Erik and let him know!

CLOSE ENCOUNTERS

Have you been recognized in public as a Taste of Home Field Editor? We want to hear your stories, like the ones below. You might even be selected for the Field Editor Spotlight in Taste of Home magazine:

“A few months ago, when my husband returned from his eye doctor appointment, he said that when he signed in, the receptionist asked him if he was related to a Taste of Home Field Editor named Kristine Chayes. When he told her I was his wife, the receptionist excitedly said that Taste of Home was a favorite of hers, and she loved trying out the many wonderful recipes she always found in the magazine!  So, even my husband found himself in the Taste of Home spotlight!”
—Kristine Chayes, Smithtown, New York 

“I was at my son's end-of-the-year party for his preschool, and all of the parents had to bring a potluck dish to share with the class. One of my son's teachers told me that her friend always gave her a copy of Taste of Home, and she just had to know if I was THE Jennifer Roberts in the Field Editor listing. I confirmed that I was, and we had a chat about the magazine and what exactly field editors do. It was great to be recognized; I felt like a mini-celebrity!
—Jennifer Roberts, South Burlington, Vermont

WE WANT TO HEAR FROM YOU!

You are important to us, so please stay involved. We keep track of when you submit recipes, close encounters and other items, and how often you post in the Field Editor Forum (and other Taste of Home forums). But you need to let us know about the things you’re doing in your community to spread the word about Taste of Home, such as conducting cooking classes or demonstrations, talking to local women’s groups, appearing on television or in the newspaper. So stay in touch!

That's it for this month. See you in September.

Barbara Schuetz, Editor
Erik Bergstrom, Web Community Manager