NOTE--To see an on-line version of this newsletter, copy this link and paste it into your web browser: http://www.tasteofhome.com/rd.asp?id=1123&firstname=$$firstname$$&emailaddress=$$email$$&refurl=$$refurl-link$$ Please do not reply to this email. If you have questions or wish to unsubscribe, see the instructions at the bottom of this email. Dear $$firstname$$, Greetings from the Taste of Home Test Kitchen! Our new online Recipe Finder is making meal planning easier than ever…and now it makes printing and saving newsletter recipes a breeze. Learn more below. You’ll also find a happy holiday menu, practical “pantry pointers” from fellow readers, some dazzling dips and spreads and more. Looking for truly tasteful gifts for friends and family? Give gift subscriptions to TASTE OF HOME, QUICK COOKING or LIGHT AND TASTY and you’ll make mealtime merry all year long! It’s easy—just click on “Subscribe or give a gift” at the bottom of this newsletter. --> It’s Easy to Print, Save Recipes! --> Merry Menu Celebrates the Season --> Pantry Pointers Make Easy Meals --> Dazzle ’Em with Dips and Spreads --> Reindeer Cookies Are Fun for All --> Looking for Lighter Fare? --> Serve Our Test Kitchen Favorites -------------------- It’s Easy to Print, Save Recipes! THE NEW Taste of Home Recipe Finder makes it easy to print recipes and save them to your own personal online “recipe box.” Now you can print or save any of the recipes in this newsletter by simply clicking on the link below the recipe name—it’ll link you directly to the recipe in Recipe Finder. -------------------- Merry Menu Celebrates the Season DECORATING the Christmas tree is a special holiday tradition for many families. The home economists in our test kitchen got into the spirit by cooking up a menu that’s perfect for a tree-trimming party. You’ll enjoy these dishes that give you and your family the freedom to snack while decorating. Most of the recipes can be prepared ahead of time, so you won’t get hung up on last-minute details. Make the festive cheese star, gelatin ornaments and minty cookies a day or two ahead. Then assemble the showstopping sandwich tree just before serving. For more Christmas recipes, visit the Taste of Home Recipe Finder http://www.tasteofhome.com/RD.asp?ID=1134&pmcode=$$refurl-link$$ STARRY CHEESE SPREAD http://www.tasteofhome.com/RD.asp?ID=1135&pmcode=$$refurl-link$$ Plan ahead…needs to chill Horseradish gives zip to this tasty cheese star that’ll add sparkle to your holiday table. The creamy mixture is terrific served with crackers, raw veggies or on the appetizers that make up the tempting Party Sandwich Tree. 6 cups (24 ounces) shredded sharp cheddar cheese 1 package (3 ounces) cream cheese, softened 1/4 cup butter or margarine, softened 2 tablespoons prepared horseradish 2/3 cup apple juice 2 tablespoons chopped stuffed olives Sliced pimientos, yellow pepper strips and one stuffed olive slice In a mixing bowl, beat cheeses, butter, horseradish, apple juice and olives on low speed for 1 minute. Beat on high until almost smooth. Press 3/4 cup into a 4-in. star-shaped mold coated with nonstick cooking spray. Cover and chill for 3 hours or until set. Refrigerate remaining cheese mixture for another use or for the Party Sandwich Tree. Run a sharp knife around mold to loosen cheese spread and unmold. Garnish with pimientos, peppers and olive. Yield: about 3-3/4 cups. PARTY SANDWICH TREE http://www.tasteofhome.com/RD.asp?ID=1140&pmcode=$$refurl-link$$ Ready in 1 hour or less Cherry tomatoes, radish slices and green olives decorate this festive fir formed by arranging open-face sandwich triangles. An assortment of meats and cheese spreads can be used to suit varying tastes. 11 slices thin rye bread 3 cups Starry Cheese Spread (recipe above) or cheese spread of your choice Chopped pecans 10 slices deli roast beef, halved Leaf lettuce Stuffed olives, halved cherry tomatoes and sliced radishes Cut each slice of bread into a 3-1/2-in. x 3-in. rectangle, removing crusts. Spread with cheese spread. Cut each rectangle in half diagonally, forming triangles. On a 24-in. x 18-in. serving tray or covered board, form the tree (see diagram below). Near the top, place two bread triangles 1/2 in. apart with 3-in. sides facing. (Leave room at the top of the tray for the Starry Cheese Spread mold if desired.) For the second, third and fourth rows, place two triangles with long sides together to form six rectangles as shown below. Place a triangle on either side of rectangles. Center two remaining triangles under last row for trunk; sprinkle with pecans. Top the rest of the triangles with beef and lettuce. Add olive, tomato and radish “ornaments” with toothpicks. Yield: 22 appetizers. CANDY CANE COOKIES http://www.tasteofhome.com/RD.asp?ID=1141&pmcode=$$refurl-link$$ Plan ahead…needs to chill Everyone will have a merry time munching these mild mint cookies. The cute, crunchy canes are easy to form once you color the dough—just roll into ropes and twist together. 1/2 cup butter (no substitutes), softened 1/2 cup shortening 1 cup sugar 1/4 cup confectioners’ sugar 1/2 cup milk 1 egg 1 teaspoon peppermint extract 1 teaspoon vanilla extract 3-1/2 cups all-purpose flour 1/4 teaspoon salt Green and red food coloring In a bowl, cream butter, shortening and sugars. Beat in milk, egg and extracts. Gradually add flour and salt. Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1 hour or until easy to handle. Roll 1/2 teaspoonfuls of each color of dough into 3-in. ropes. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets. Curve one end, forming a cane. Bake at 350° for 11-13 minutes or until set. Cool for 2 minutes; carefully remove to wire racks. Yield: about 6 dozen. GELATIN CHRISTMAS ORNAMENTS http://www.tasteofhome.com/RD.asp?ID=1142&pmcode=$$refurl-link$$ Plan ahead…needs to chill Muffin tins are the key to making these individual gelatin salads. Once chilled, they’re easy to embellish with mayonnaise, sour cream or whipped cream. Maraschino cherries with stems give the look of wire hangers. 3-1/4 cups white grape juice 1 package (6 ounces) lime gelatin 1 package (6 ounces) raspberry gelatin 6 each red and green maraschino cherries with stems Mayonnaise, sour cream or whipped cream in a can In a saucepan, bring grape juice to a boil. Place lime gelatin in a bowl; add half of the juice and stir until completely dissolved. Repeat with raspberry gelatin. Pour lime gelatin into six muffin cups (about 1/3 cup in each) coated with nonstick cooking spray. Repeat, filling six more cups with raspberry gelatin. Refrigerate for 4 hours or until firm. Loosen gelatin around the edges with a sharp knife; invert muffin tin onto waxed paper. Use a metal spatula to transfer to serving plates. Fill a small plastic bag with mayonnaise; cut a small hole in corner of bag. Pipe a small circle near one edge of each ornament; place cherry in center. Decorate ornaments with additional mayonnaise if desired. Yield: 1 dozen. To view a photo: http://www.tasteofhome.com/rd.asp?id=1122&pmcode=$$refurl-link$$ -------------------- Last chance Special Subscriber Travel Savings Up to $150 From Our Friends at World Wide Country Tours MAKE 2006 a year to remember! It’s easy when you take an unforgettable vacation with our friends at World Wide Country Tours! Travel by train, boat or motorcoach to exciting destinations like: Canada (Visit captivating Nova Scotia & Prince Edward Island or the spectacular Canadian Rockies.) http://www.countrytours.com/RD.asp?ID=1469&pmcode=$$refurl-link$$ Europe (Take the trip-of-a-lifetime to Italy, Germany, Switzerland, Holland or a host of other European countries.) http://www.countrytours.com/RD.asp?ID=1471&pmcode=$$refurl-link$$ United States (Explore awe-inspiring national parks, cruise along America's Rivers on a luxury river barge, or witness Alaska and the Yukon’s breath-taking beauty and more.) http://www.countrytours.com/RD.asp?ID=1474&pmcode=$$refurl-link$$ PLUS, as a valued subscriber of this newsletter, you’re entitled to a FREE hotel night in the U.S. or Canadian city where your 2006 vacation begins or ends. Up to a $150 value, this FREE bonus night is sure to make your vacation even more enjoyable. Click here for complete itineraries and to make reservations. Be sure to mention Promotion Code TL19 to take advantage of your last chance to claim this special subscriber travel savings. Savings ends December 31, 2005. Exclusive Tour Operator of TASTE OF HOME Magazine 1-800/344-6918 5939 Country Lane, Greendale WI 53129-1429 -------------------- Pantry Pointers Make Easy Meals CREATIVE COOKS know how to perk up pantry items with extra touches that make them taste “homemade”…or use convenience foods in unexpected ways to speed up the preparation of a meal. Here are some family-tested suggestions from busy readers: • “When making muffins from a mix, I top each muffin with a teaspoon of brown sugar and a few slivered almonds before baking,” suggests Elaine C. of Warren, Michigan. “They taste like they came from a bakery.” • “I sometimes substitute equal amounts of apple juice for the milk called for in store-bought coffee cake mixes, then add 1-1/2 teaspoons of ground cinnamon to the batter,” writes Joanne H. of Warminster, Pennsylvania. “When friends ask for the recipe, they’re always amazed at this easy twist of ingredients.” • “I stir 1 to 2 tablespoons of orange marmalade into a cup of warm maple syrup to perk up an ordinary pancake breakfast,” says Helen G. of Dover, New Hampshire. • “When preparing brownies, I make them special by adding mint extract and chocolate chips to the batter before baking,” recommends Colleen W., Francesville, Indiana. • “I stir a small box of dry vanilla pudding mix into my oatmeal cookie dough,” relates Nancy H. of Blue Eye, Missouri. “It makes the cookies moist and chewy.” • “When I didn’t have pecans to add to my chocolate chip cookie dough, I added a cup of toffee bits instead,” informs Brenda S. of Hampstead, North Carolina. “The cookies were so rich and buttery that now I make them this way all the time.” -------------------- Dazzle ’Em with Dips and Spreads DIP into these appealing appetizer recipes from field editors and you’ll surely spread goodwill and good taste this holiday season. For more appetizer recipes, visit the Taste of Home Recipe Finder http://www.tasteofhome.com/RD.asp?ID=1139&pmcode=$$refurl-link$$ SOUTHWESTERN STAR DIP http://www.tasteofhome.com/RD.asp?ID=1143&pmcode=$$refurl-link$$ “I enjoyed this sensational dip at a holiday party and begged for the recipe,” recalls Joan H. from North Richland Hills, Texas. 2 cups (8 ounces) shredded sharp cheddar cheese 1 cup mayonnaise* 1 can (4-1/2 ounces) chopped ripe olives, drained, divided 1 can (4 ounces) chopped green chilies, undrained 1/4 teaspoon garlic powder 1/8 teaspoon hot pepper sauce 1 medium tomato, chopped 1/4 cup chopped green onions Tortilla chips In a bowl, combine cheese, mayonnaise, 1/3 cup olives, chilies, garlic powder and hot pepper sauce. Transfer to an ungreased 9-in. pie plate. Bake, uncovered, at 350° for 20 minutes or until hot and bubbly. Sprinkle tomato on top in the shape of a star; outline with remaining olives. Sprinkle onions around the star. Yield: 2-2/3 cups. *Editor’s Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. RUBY-RED PRETZEL DIP http://www.tasteofhome.com/RD.asp?ID=1144&pmcode=$$refurl-link$$ Plain pretzels get a pretty coating and tangy taste from this thick, festive blend. Grace Y. of Branchville, New Jersey shares the recipe. 1 can (16 ounces) jellied cranberry sauce 3/4 cup sugar 1/4 cup vinegar 1 teaspoon ground ginger 1 teaspoon ground mustard 1/4 teaspoon ground cinnamon 1/8 teaspoon pepper 1 tablespoon all-purpose flour 1 tablespoon cold water Red food coloring, optional Pretzels In a saucepan, combine the first seven ingredients; whisk over medium heat until smooth. Combine flour and cold water until smooth; add to cranberry mixture. Bring to a boil; cook and stir for 2 minutes. Transfer to a bowl; stir in food coloring if desired. Cover and chill overnight. Serve with pretzels. Yield: 2 cups. -------------------- Try These Time-Saving Tips HERE’S a hot tip for busy cooks: Spend a few minutes scanning through the hints here and then try them yourself. You likely won’t have any problem deciding how to use the extra time you’ll save! When preparing a cake from a boxed mix, I make the most of the plastic bag the cake mix comes in. I use it to protect my hand when I grease the cake pan, then just toss it away. —Erma I., Echo, Minnesota I use wide rubber bands (the kind you get when you buy fresh broccoli or asparagus) to save time and energy when opening jars. Snapping one around the lid provides a better grip to quickly open the jar. Since the rubber bands are usually a bright color, they’re easy to find in my kitchen drawer. —Lee D., Lansing, Michigan Sometimes on a weekend, I make a good-sized pot of rice. Having the cooked rice in the refrigerator is quite a time-saver during the week. I can quickly make fried rice, Spanish rice, rice pilaf, rice pudding and even add it to soups. —Grace R., Wrightwood, California Before inverting a gelatin mold onto a serving plate, wet the surface of the dish. This allows the gelatin to slide and makes it easy to center on the plate. —Elaine C., Louisville, Kentucky When making a fruit salad, I use the juice from a small can of pineapple to keep my apples and bananas from browning. Adding the pineapple gives the salad a little more zing, too. —Fran A., Rohnert Park, California When a bottle of syrup or molasses is almost empty, I warm it in the microwave for a few seconds. This thins the remaining liquid so it runs out better. You can get almost every drop if you tip the bottle into a cup for a few minutes. —Charlene T., Wainwright, Alberta To keep my hands clean when mixing meat loaf, I wear inexpensive plastic gloves. They’re lightweight and disposable. —Michele S., Green Bay, Wisconsin To dress up ordinary bar cookies or pastries to serve to guests, I place individual servings in muffin cup liners for a quick, attractive presentation on a pretty serving plate. —Renee Z., Tacoma, Washington -------------------- Reindeer Cookies Are Fun for All KIDS of all ages are sure to be delighted when they see these adorable peanut butter cookies that resemble the most famous reindeer of all. “One Christmas years ago, my son Eric announced that he wanted to give a gift to every one of the 30 students in his class,” relates Gretchen V. of Toledo, Ohio. “Not wanting to discourage his generous heart, I suggested he make a treat for everyone instead. “Reindeer Cookies are so easy to make using a boxed cookie mix that he did most of the work himself. He especially enjoyed creating the faces with pretzels, chocolate chips and red-hots. The cookies were a big hit with friends and teachers, too.” REINDEER COOKIES http://www.tasteofhome.com/RD.asp?ID=1145&pmcode=$$refurl-link$$ Plan ahead…needs to chill 1 package (17-1/2 ounces) peanut butter cookie mix 1/3 cup vegetable oil 1 egg 60 miniature pretzel twists 60 semisweet chocolate chips 30 red-hot candies In a mixing bowl, combine dry cookie mix, oil and egg. Beat until well mixed. Shape into a 7-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, make a slight indention one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red-hot for the nose. Bake at 350° for 9-11 minutes or until light brown. Remove to wire racks to cool. Yield: 2-1/2 dozen. Editor’s Note: You may substitute any peanut butter cookie recipe for the cookie mix, oil and egg. To view a photo: http://www.tasteofhome.com/rd.asp?id=1126&pmcode=$$refurl-link$$ -------------------- Looking for Lighter Fare? SPRINKLE grated Parmesan on bowls of this flavorful soup that’s chock-full of spinach, beans and pasta, recommends Gladys D. of Castleford, Idaho. “Breadsticks are an easy accompaniment,” she adds. For more light recipes, visit the Taste of Home Recipe Finder and use the Nutritional Search option. http://www.tasteofhome.com/RD.asp?ID=1136&pmcode=$$refurl-link$$ SPINACH MINESTRONE http://www.tasteofhome.com/RD.asp?ID=1146&pmcode=$$refurl-link$$ Ready in 1 hour or less 1 large onion, chopped 1 garlic clove, minced 4 cups low-sodium chicken broth 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained 2 medium carrots, sliced 1/2 cup uncooked elbow macaroni 1/4 teaspoon dried oregano 1 package (10 ounces) frozen chopped spinach, thawed In a saucepan coated with nonstick cooking spray, saute onion and garlic until tender. Add broth, beans, tomatoes, carrots, macaroni and oregano. Cook until vegetables and macaroni are tender, about 20 minutes. Stir in spinach; bring to a boil. Remove from the heat; let stand for 5-10 minutes. Yield: 8 servings (2 quarts). Nutritional Analysis: One 1-cup serving equals 143 calories, 109 mg sodium, 2 mg cholesterol, 26 gm carbohydrate, 8 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable. -------------------- Advertisment Serve Our Test Kitchen Favorites TAKE a peek inside Taste of Home's test kitchen for the favorite recipes chosen by our staff of food experts. You’ll find 498 “too-good-to-resist” dishes picked by our test kitchen staff. Plus, they’ll share time-honored family favorites from their own personal recipe boxes. You won't find these scrumptious recipes anywhere else! How about treating your gang to the sweet creamy taste of “Turtle Cheesecake?” Or why not put a tangy spin on a traditional favorite with “Raspberry Grilled Cheese?” No matter what you make—from appetizers and side dishes to main courses and desserts—you know you’ll serve a winner because every recipe inside comes with our test kitchen’s staff’s trusted stamp of approval. This 8-3/8 in. by 11-1/8 in. hardcover cookbook features 320 pages, jam-packed with color photos, plus time-saving cooking tips, tester testimonials and much more. Order Test Kitchen Favorites from Country Store On-line. http://www.countrystorecatalog.com/RD.asp?ID=1844&pmcode=$$refurl-link$$ -------------------- Featured Item from Country Store Snowman Lazy Susan http://www.countrystorecatalog.com/RD.asp?ID=1845&pmcode=$$refurl-link$$ -------------------- This Newsletter is from the editors of some of your favorite magazines, including... 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