Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchen! Cooler temperatures have more of us heading into the kitchen for from-the-oven entrees that warm the soul and satisfy heartier appetites. This month’s newsletter brings you a bounty of sweets just in time for Halloween and a harvest of fall flavors in a delicious meal for two. You’ll also find some lighter recipes that skimp on calories but not flavor.

P.S. The holidays will be here before you know it! This year, give a gift that's truly tasteful—a subscription to Taste of Home. Order now for just $10 each—our lowest gift price of the season!

In this issue:

• “Plus” Means More for You!
• Hauntingly Good Halloween Fare
• Who Wants a “Cadillac?”
• Hearty Fall Meal for Two
• Helpful Kitchen Tips
• Looking for Lighter Fare?
• Get “Bowled” Over

Plus” Means More for You!

Subscribers to Taste of Home magazine also receive the Taste of Home Plus newsletter—a monthly supplement with links to expanded online content, including additional stories, recipes, photos, hints and “insider” information. The newsletter also provides a “sneak preview” of the upcoming magazine issue. If you’re not a Taste of Home magazine subscriber, get a glimpse of what you’re missing at www.TasteofHome.com/plus.

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Hauntingly Good Halloween Fare

These seasonal favorites are tasty treats for Halloween or anytime you’re looking for fun and easy recipes. For example, what could be a more appropriate fall treat than a pan of Pumpkin Bars from Brenda K. of Andalusia, Alabama? Or you can try Candy Corn Cupcakes from Renee S. of Dumont, Minnesota and choose candy decorations to match the season. Kids of all ages love the Sweet ’n’ Spicy Halloween Munch from Shana R. of Theresa, New York—you can even find some terrific tips for serving this fast-to-fix mix.

PUMPKIN BARS

• 4 eggs
• 1-2/3 cups sugar
• 1 cup vegetable oil
• 1 can (15 ounces) solid-pack pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ICING:
• 1 package (3 ounces) cream cheese, softened
• 2 cups confectioners’ sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes. Cool completely.

For icing, beat cream cheese, sugar, butter and vanilla in a small mixing bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars. Yield: 2 dozen.

CANDY CORN CUPCAKES

• 1/2 cup shortening
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 4 egg whites
• Frosting of your choice
• Candy corn or other decorations

In a mixing bowl, cream shortening and sugar. Beat in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat in the egg whites. Fill greased or paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Frost cooled cupcakes; decorate as desired. Yield: 2 dozen.

SWEET ’N’ SPICY HALLOWEEN MUNCH

• 1 pound spiced gumdrops
• 1 pound candy corn
• 1 can (16 ounces) salted peanuts

In a bowl, combine the gumdrops, candy corn and peanuts. Store in an airtight container. Yield: 2 quarts.

Snack Mix Serving Suggestion: Instead of simply setting out bowls of Halloween snack mixes or candy, place individual servings in edible containers like waffle cones and set them in a bowl filled with candy corn. This way guests will be able to munch as they mingle. Or make paper cones from heavy-duty paper. Roll it to make a cone shape, secure it with tape and fill with snack mix.

For similar recipes, visit the Taste of Home Recipe Finder.

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Who Wants a “Cadillac?”

The Taste of Home Cookbook is our most comprehensive cookbook ever, earning its name as our “Cadillac” of cookbooks! Filled with timeless recipes from trusted home cooks and held in a sturdy, five-ring binder, the 674-page book features more than 1,200 kitchen-tested recipes and over 1,300 color photos.

Find The Taste of Home Cookbook in stores nationwide or purchase your copy on our new website ShopTasteofHome.com.

We also invite you to get a true taste of home by attending a book signing with the Editor in Chief, Catherine Cassidy. Visit here for information about The Taste of Home Cookbook tour!

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Hearty Fall Meal for Two

This meal will warm you up on a cold fall day or help re-fuel you following an afternoon of raking! With a yummy cream cheese filling, Creamy Twice-Baked Potatoes are sure winners. They look fancy, but this side dish from Linda W. of Harrisburg, Pennsylvania is not tricky to make. Barbara H. of St. Louis, Missouri suggests serving her Tangy Glazed Chicken with the potatoes and a salad. Looking for a special-occasion dessert that’s easy to fix? Try Mocha Cream Puffs from Aimee K. of Jacksonville, Alabama—they’re a taste sensation, yet you won’t have to worry about storing several of them in your refrigerator.

CREAMY TWICE-BAKED POTATOES

• 2 medium baking potatoes
• 2 tablespoons butter or margarine, softened
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1 package (3 ounces) cream cheese, cubed
• 2 tablespoons sour cream
• Paprika

Pierce potatoes and bake at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 350° for 20-25 minutes or until heated through and tops are golden brown. Yield: 2 servings.

TANGY GLAZED CHICKEN

• 2 bone-in chicken breast halves
• 1/4 teaspoon salt, optional
• 4-1/2 teaspoons butter
• 1 small onion, thinly sliced
• 1 celery rib, thinly sliced
• 1/2 cup chicken broth
• 1/2 cup apple jelly
• 3 tablespoons orange juice
• 1 tablespoon minced fresh parsley
• 1/4 to 1/2 teaspoon dried thyme

Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or until meat juices run clear. Remove skin if desired. Top chicken with onion mixture. Yield: 2 servings.

MOCHA CREAM PUFFS

• 1/4 cup water
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1 egg
• FILLING:
• 2/3 cup heavy whipping cream, divided
• 3 tablespoons semisweet chocolate chips
• 2 teaspoons sugar
• Dash salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon instant coffee granules
• Confectioners’ sugar

In a small saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat until smooth. Drop batter into four mounds 3 in. apart on a greased baking sheet. Bake at 425° for 20-25 minutes or until golden brown. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape; cool.

For the filling, combine 3 tablespoons cream, chocolate chips, sugar and salt in a small saucepan. Cook over low heat until the chips are melted; stir until blended. Remove from the heat; gradually stir in vanilla, coffee and remaining cream.

Transfer to a small mixing bowl. Refrigerate until chilled. Just before serving, split puffs and remove soft dough. Beat filling until stiff. Fill cream puffs; replace tops. Dust with confectioners’ sugar. Yield: 4 cream puffs.

For similar recipes, visit the Taste of Home Recipe Finder

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Looking for Lighter Fare?

If you want to lighten up your next meal, try Italian Beans and Pasta. This hearty dish from Judy H. of Austin, Texas calls for convenient pantry items, so it’s extremely easy to prepare. Another dish that’s easy on the waistline is Overnight Vegetable Salad from Ruby W. of Bogalusa, Louisiana. This marinated medley is wonderful with turkey, but also pleasant with just about any other main dish, too!

ITALIAN BEANS AND PASTA

• 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 jar (14 ounces) spaghetti sauce
• 2 celery ribs, sliced
• 1 small onion, chopped
• Pepper to taste
• 1/4 teaspoon garlic salt or garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried parsley flakes
• Hot cooked pasta

In a large saucepan, combine the tomatoes, beans, spaghetti sauce, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 2 minutes or until vegetables are tender. Serve over pasta. Yield: 6 servings.

Nutrition Facts: One serving (prepared with garlic powder and no-salt-added diced tomatoes; calculated without pasta) equals 205 calories, 3 g fat (0 saturated fat), 0 cholesterol, 360 mg sodium, 36 g carbohydrate, 9 g fiber, 8 g protein.
Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

OVERNIGHT VEGETABLE SALAD

• 2-1/2 cups cauliflowerets
• 2 cups sliced fresh mushrooms
• 1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
• 1/2 to 3/4 cup vegetable oil
• 1/2 cup cider vinegar
• 2 teaspoons sugar
• 1 teaspoon dill weed
• 3/4 teaspoon salt, optional
• 1/2 teaspoon garlic salt or garlic powder
• 1/2 teaspoon pepper

In a bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight. Yield: 12 servings.

Nutrition Facts: One serving (prepared with garlic powder and 1/2 cup oil and without salt) equals 105 calories, 9 g fat (0 saturated fat), 0 cholesterol, 15 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

For more light recipes, visit the Taste of Home Recipe Finder and use the Nutritional Search option.

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