taste of home cooking show 2012

Presented by

sunjournal.com

Door PrizesGive-Aways

VendorsSaturday, October 13Cooking Show at 6:00 pmVIP entrance at 4:00 pm General Admission 4:30 pm

Lewiston Middle Schoolat 75 Central Avenue in Lewiston

Hurry! Limited tickets still available.On sale at Sun Journal main of�ce

104 Park Street, Lewiston And Lewiston and Auburn Hannaford Stores

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Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 20122 TASTE OF HOME COOKING SHOW

The famed Taste of Home Cooking School, attended by nearly 5-million people over the last 20 years, is coming to Lewiston! So grab your spatula, as well as family, friends, and neighbors, and join us for a fun-filled cooking experience on October 13, at Lewiston Middle School, 75 Central Ave., from 6 to 8 p.m. Doors open at 4 p.m. for VIP guests only and then at 4:30 p.m. for general admission.

All attendees get a gift bag stuffed with goodies from Taste of Home, the Sun Journal and local sponsors, plus the chance to win one of the over $4,000 worth of prizes given away during the show. Visit www.sunjournal.com/cookingschool for more information and to sign up for the show’s newsletter. There is also a Facebook page for the show at www.facebook.com/FansOfSunMediaTasteOfHomeShow.

The Taste of Home Cooking School is one event you don’t want to miss!

Ever y yea r, more t ha n 300 Taste of Home Cook ing School events attract up to 300,000 people. With cooking demonstrations by the Taste of Home team, led by Michael Barna, attendees will learn seasonal recipes that are perfect for every holiday and occasion, and every skill level.

Like all Taste of Home recipes, these recipes were shared by people who cook at home as a way to bring family and friends together, and can be made with readily available ingredients to create memorable meal moments. Plus, learn tips and tricks that will help you save time and make the most of your cooking experience. It’s no wonder why 50 percent of Cooking School attendees return annually, and one in 10 seek out more than one Cooking School each year.

About Taste of Home

Taste of Home is America’s connection to the personal recipes of people who cook at home as a way to bring family and friends together, particularly at the holidays.

Each year, thousands of people from across the United States and Canada submit more than 40,000 recipes, of which 3,000 are published. Every recipe that is published is carefully evaluated and selected by the Taste of Home Test Kitchen,

which ensures that it can be prepared with affordable, everyday ingredients. Taste of Home content is available in print; online at TasteofHome.com; in books; via digital download on iPad, mobile apps and Kindle; and Facebook, Twitter and Pinterest. Obtain a subscription at w w w.TasteofHome.com or on your favorite digital download device.

For more information about the Taste of Home Cooking School, visit us at: www.tasteofhome.com/Cooking-Schools. You can also find us on Facebook and Twitter.

Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012 TASTE OF HOME COOKING SHOW 3

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Greetings!

Cooking demonstrations by Taste of Home staff and products from local vendors provide fun and excitement October 13, 2012

VIP entrance at 4 p.m. General entrance at 4:30 p.m.

Show starts at 6 p.m.Lewiston Middle School, Campus Avenue

Each attendee receives a valuable gift bag filled with coupons, products, and a copy of a

Taste of Home magazine, along with a free one-year subscription to Taste of Home.

GENERAL ADMISSION tickets $15

Available at any Sun Journal office or at your Lewiston or Auburn Hannaford store. Call Sun Journal Customer

Service at 1-800-482-0753 or 784-3555.

GET YOUR TICKETS TODAY!

Meet Culinary Specialist Michael BarnaMichael Barna is a born entertainer who loves sharing his talents with his audiences. “I love being on stage, entertaining, and sharing my love of cooking,” exclaimed Barna.

“It’s all about

bringing the family

back to the table.”

His love of family food can be traced back to his grandmother’s Hu nga r ia n cook i ng, wh ich he describes as “comfort food from loving hands.”

Barna has been cooking since he was 13, and earned his Associate of Occupational Studies degree from the Culinary Institute of America in Hyde Park, New York.

Barna has facilitated many private and online cooking classes, appeared in local and national television commercials, and been featured in national recipe showcases.

Barna has helped open three gourmet casino restaurants in Atlantic City and spent time as executive sous chef at a prestigious 5-Diamond 4-Star hotel in Philadelphia before becoming the executive chef for a major national gourmet specialty-food shop.

As if those accomplishments weren’t enough, Barna has even worked as a culinary hand model. He enjoys the simple pleasures (Captain Crunch is a favorite treat of his), but also believes that good food comes from the work you put into it, noting that “the best things come from the five

percent you put in after you think you’re done.”


Pulled pork goes beyond the bunIf America had a signature dish, it might just be the pulled pork sandwich. This timeless favorite has already captured our hearts – so isn’t it time to discover new favorites? Offering ample leftovers and delicious versatility, pulled pork is finally getting a new look and going beyond the bun.

New takes on pulled pork will revitalize and add a flavorful dose of creativity to family mealtime. Once the pulled pork is prepared, it can be enjoyed throughout the week in so many ways — with effortless wraps, salads, pizzas, vibrant tacos and more. Wake up your everyday dinner routine with these mouthwatering ideas from the National Pork Board:

Pulled Pork Wrap: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm the wrap in a sandwich press or skillet for a restaurant-quality touch.

Pulled Pork Fried Rice: Put down that Chinese take-out menu! Fried rice is a great way to use up leftover protein, rice and veggies. In this flavorful stir-fry, classic Americana meets Asia with a combination of white or brown rice, pulled pork, diced vegies and a lightly beaten egg.

BBQ Pulled Pork Pizza: Think past your basic pizza night with this sweet and savory take: top store-bought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown.

The makers of Domino® Sugar and C&H® Sugar introduce the newest product to their family of sweeteners, Domino® Light and C&H® Light. The new Light products are an all-natural blend of pure cane sugar and stevia, with half the calories of sugar. By blending pure cane sugar with naturally sweet stevia, and a natural f lavor to enhance the taste, Domino Foods has created a delicious light sweetener with no artificial ingredients.

The stevia plant has been used for centuries as a sweetener. Pure cane sugar and zero-calorie stevia come together in Domino® Light and C&H® Light to create the ideal sweetener – a perfect sweet taste and half the calories of sugar. Both brands, Domino® Light and C&H® Light, are available in two package sizes, a 40-count packet box and a 2 lb. re-sealable pouch.

The 40-count packet box is convenient for quick, portion control servings for beverages or for sprinkling on fruit or cereal. Individual packets of our sugar and stevia blend are ideal for travel, in offices, or for everyday convenience. Domino® Light and CH® Light packets are a perfect, low-calorie sweetener solution, with only 5 calories per packet.

The 2 lb. pouch offers the sweetness equivalent of a 4 lb. bag of sugar and is ide-al for baking or for everyday sweetening. The re-sealable pouch makes scooping and storing easy and mess-free. And it’s easy to convert your recipes—just replace 1 cup of sugar with 1/2 cup of Domino® or C&H® Light Sugar & Stevia Blend to

lighten your recipe by 350 calories. “With most lower-calorie sweetener substi-tutes, baking success can be limited. Domino® and C&H® Light make baking lower-calorie recipes easier, with bet-ter quality and without forgoing taste,” states Domino Foods Vice President of Sales and Marketing, Maria Machita.

Ms. Machita goes on to explain how Domino Foods created the unique sweetness of their new product, “We added a natural f lavor to enhance the taste of Domino® and C&H® Light, which makes baked goods taste so good.” Find baking tips plus light and delicious recipes using Domino® Light and C&H® Light, at: dominosugar.com/light –and– chsugar.com/light

Light Chocolate Pudding & Whipped CreamYield: 4 Servings

Pudding

1/4 cup plus 1 Tbsp. - Domino® or C&H® Light1/4 cup - unsweetened cocoa powder1/4 cup - cornstarch2 cups - 1% milk1 tsp. - vanilla extract

In a small saucepan, whisk together all dr y ingredients. W hisk in milk, 1/2 cup at a t ime, until combined. P l a c e o v e r m e d i u m h e a t , a n d continue to whisk until the pudding becomes thick and begins to bubble. Remove f rom heat a nd wh isk i n va n i l la . Pou r i nto med iu m-si zed bowl or indiv idua l ser v ing bowls. Place a piece of plast ic w rap on the surface to prevent a skin from forming. Chil l for at least 2 hours. Ser ve w it h f resh whipped crea m. Whipped Cream

1 cup - heavy cream1 to 2 Tbsp. - Domino® or C&H® Light1/2 tsp. - vanilla extract

In a large bowl, whip cream with an electric mixer on medium speed until soft peaks are just beginning to form. Add Domino® or C&H® Light and vanilla; increase speed slightly until stiff peaks form.

P u l l e d P o r k Scra mble : Pu l led pork for breakfast? A b s o l u t e l y. A d d leftover pulled pork to a scra mble of eggs, onions, bel l peppers and cheese. Ser ved a longside sliced tomatoes and buttered toast, it’ll feel just like Sunday brunch — even on a Monday night.

To prepare perfect pulled pork, follow these simple t ips from the National Pork Board:

The Cuts: The best roasts for preparing p u l l e d p o r k include the hearty,

succulent Boston Blade Roast (also known as the Boston Butt), which comes from the pork shoulder, and the leaner, flavorful pork sirloin roast, from the lower end of the loin.

The Temperature: For fall-apart pork, your best tools are patience and indirect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for temperatures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high.

The Pull: When finished cooking, remove from heat and let sit, covered in foil, for 10 to 15 minutes. “Pull” or shred meat with two large forks, and place in a large baking dish or pan. Discard any remaining fat, drizzle with sauce if desired, and serve.

For more versatile pork recipes and inspiring tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Pinterest and Twitter @AllAboutPork.


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It’s no secret Eggland’s Best (EB) is proud to hold their eggs to the highest standards of freshness, taste, nutrition and quality.

From feeding their hens an all-natural, vegetarian diet, to creating a strict quality assur-ance program, to localizing production, Eggland’s Best is always striving to deliver con-sumers the freshest possible

eggs that are superior in taste and nutrition.

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Egglandpage 8 ‰

RECIPE SPONSORED BY

RECIPE IDEAS SPONSORED BY

Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 20126 TASTE OF HOME COOKING SHOW Advertising Supplement to the Sun Journal, Lewiston, Maine, Thursday, October 11, 2012 TASTE OF HOME COOKING SHOW 7

2012 Taste of Home Cooking School sponsors

Jason Agren of Agren Appliance & Television Mike Pond and Jessica Rice of Hammond Lumber

Mike Small of Roak the Florist www.sunjournal.comRandy Hoyt and T.J. Bean of Hannaford’s Lewiston store Look for the L & S Windows box truck in front of the show and drop off a non-perishable food item to go to Good Shepherd Food-Bank.

Dr. Rose of Center Street Dental Everything Warehouse

• Live cooking demonstrations

• Exhibits from local merchants

• Great door prizes

• Fun entertainment

• Attendees receive a free goody bag

• Meet Culinary Specialist Michael Barna

• Cooks Who Care food drive to benefit Good Shepherd Food-Bank – bring a non-perishable food item to the show.

Recipe for fun!

October 13, 2012VIP entrance at 4 p.m.

General entrance at 4:30 p.m.

Show starts at 6 p.m.Lewiston Middle School,

Campus Avenue

Each attendee receives a valuable gift bag filled with coupons, products, and a copy of a Taste of Home magazine, along with a free

one-year subscription to Taste of Home.

GENERAL ADMISSION tickets $15

Available at any Sun Journal office or at your Lewiston or Auburn Hannaford store.

Call Sun Journal Customer Service at 1-800-482-0753 or 784-3555.

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times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs. Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12.

The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one of the Best Packaged Foods by Prevention magazine (2012), Best Grab-and-Go Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health annual nutrit ion awards for seven consecutive years (2005-2011) and one of the top 125 Best Packaged Foods for Women according to Women’s Health magazine for three years (2008, 2010, 2011).

Eggland’s Best eggs are certified as Kosher and are available in the following varieties: large,

extra large, jumbo, cage free, organic, hard-cooked, and liquid egg whites.

If you’re in the mood for a sweet and savory recipe, try this Pear & Vanilla French Toast Bake recipe courtesy of Eggland’s Best.

Pear & Vanilla French Toast Bake Original recipe by Eggland’s Best

Yield: 16 servingsPrep Time: 15 Minutes (1 hour refrigerate time)Cooking Time: 40 minutes

Ingredients

12 slices of bread, cut into small cubes8 Eggland’s Best eggs (large)3/4 cup fat-free half & half2 teaspoons vanilla extract2 tablespoons sugar1 1/2 teaspoons ground cinnamon2 pears, peeled and sliced thin1/2 cup light brown sugar, packed2 tablespoons butter1/2 cup chopped walnuts (optional)

Preparation

Spray a 13” x 9” casserole dish with cooking spray and set aside. Cut bread into cubes and set aside to dry out slightly.

In a large bowl, whip eggs, half & half, vanilla, sugar, and cinnamon until eggs are foamy; set aside.

In a large skillet, melt butter and brown sugar over medium heat until sugar begins to lightly bubble. Remove from heat and place sliced pears in skillet, stirring until pears are coated with the brown sugar mixture.

Arrange half of the bread mixture on the bottom of the casserole dish; spread pears on top of bread, then layer remaining bread over pears.

Pour egg mixture over bread & pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in.

Cover dish tightly with plastic wrap and re-frigerate for 1 hour. Remove from refrigerator when you are ready to bake, and let it stand at room temperature for 30 minutes before bak-ing. If you are using walnuts, sprinkle walnuts over the top before baking.

Bake uncovered at 350 degrees F for 40 minutes or until eggs are set and bread is puffed up. Cool slightly before serving.

Tips:

You can replace the walnuts in this recipe for pecans or almonds.

Serve with powdered sugar, maple syrup, or fresh whipped cream.

Nutrition: Serving size 1 Serving. Calories 148, Fat 5g (34% calories from fat), Cholesterol 77mg, Sodium 134mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 5g

Egglandfrom page 5

RECIPE SPONSORED BY

The holiday months are a festive time of the year filled w it h fr iends and families g a t h e r i n g t o g e t h e r t o celebrate one another and the year. Whether it’s over a dinner table or across the kitchen table, great food and wine are passed and poured as we toast the people that make our lives special.

For t he t hird yea r, Ga l lo Family Vineyards® is offering a simple way for Americans to help seniors who may not

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be surrounded by friends, family and the abundance of food that is tradit iona l ly associated with the holidays. There are more than 8 million seniors that face the threat of hunger every day. With the third annual Gallo Family Vineyards Every Cork Counts™ the simple act of entertaining with wine and mailing in the cork will help to end senior hunger.

Gallo Family Vineyards invites America to join them to raise up to $100,000* for Meals On Wheels Association of America® (MOWAA). Making a difference in the lives of these seniors in need can be as simple as uncorking a bottle of wine or signing into Facebook. The corks from any bottle of Gallo Family Vineyards portfolio of approachable and food-friendly wines can be mailed back through December 31, 2012. For every cork mailed back a $5 donation will be made to MOWAA. Additionally, a simple, fun Facebook game can be played to make virtual corks count to raise money and awareness for this important cause. More information is available at www.everycorkcounts.com.

“We are proud to support Meals On Wheels Association of America’s mission to end senior hunger,” says Stephanie Gallo, a third generation Gallo family member. “For the third year in a row, the Every Cork Counts program gives Gallo Family Vineyards and the

thousands of Americans who enjoy our wines an easy way to support this important cause.”

In the spirit of the season and this important cause, Gallo Family Vineyards has opened its family cookbook to share a recipe for the holidays. This sweet apple cake is a wonderful dessert to serve after a home-cooked dinner or as a warm treat to greet guests stopping over for some holiday cheer. The orange and walnut glaze pairs wonderfully with the citrus notes in the Gallo Family Vineyards Moscato.

And when the last guest leaves, be sure to send in the corks to make every cork count to end senior hunger for Meals On Wheels Association of America.

*Gallo will donate $5 for each Gallo Family Vineyards cork mailed between August 1, 2012 and December 31, 2012 and received by January 10, 2013 to Meals On W heels Association of America®, up to $90,000. Gallo will also donate $0.10 for each consumer who participates in the Facebook app for a maximum total donation of $10,000 during the social media promotion. To learn more about Every Cork Counts and where to send your corks visit the official website at www.E v e r y C o r k C o u n t s .c o m , w w w. m o w a a .org or joi n i n at w w w.Facebook.com/GalloFamilyVineyards.

Glazed Fresh Apple Cake with Orange and Walnut

From the Gallo Family recipe bookPairs well with Gallo Family Vineyards® Moscato

Yield: 10 servings Prep time: 10 minutes Cook time: 45 minutes

For brunch or dessert, this crowd-pleasing cake is also big on f lavor. You’ll need one orange for both the zest and juice in the cake and glaze.

Ingredients

½ cup (1 stick) unsalted butter, softened2 cups granulated sugar2 large eggs2 teaspoons grated orange zest2 cups all-purpose flour¾ teaspoon salt2 teaspoons baking soda2 teaspoons cinnamon1 cup coarsely chopped walnuts3 cups grated tart apple, such as Granny Smith

Fresh Orange Glaze

1 tablespoon orange juice1 teaspoon grated orange zest¾ cup confectioners sugar

RECIPE SPONSORED BY

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Cooks Who CareCooks Who Care is a program created by Taste of Home to celebrate acts of caring by home cooks and communities across the country.

Everyone is invited to bring a non-perishable food item to the show for the Cooks Who Care program.

One of the show’s sponsors, L&S Windows, will have a truck in front of the school on the night of the show for donated food items. A l l food col lected w i l l be delivered to the Good Shepherd Food Bank.

Help us fill the van!

Preparation

Preheat the oven to 350°F. Grease a bundt or tube pan and set aside.

In the bowl of an electric mixer, cream the butter and sugar toget her unti l l ight and f luffy and the mixture turns almost white. Beat in the eggs and orange zest. Sift the f lour, salt, baking soda,

Gallofrom page 9

and cinnamon together and beat in to the batter until just blended. Stir in the walnuts and apple. Spoon the batter into the prepared pan.

Bake for 45 minutes or until a cake tester inserted near the center comes out clean.

Let cool in the pan completely, then invert on a serving platter.

For the glaze, whisk the orange juice, zest, and confectioners’ sugar together until smooth. Drizzle over the cake.

Johnsonville Sausage announced it will team up with Taste of Home Cooking School to bring confident cooks new and delicious ways to add f lavor to family meals throughout the fall.

Johnsonville Italian Sausage – available in both links and ground form – is a versati le ingredient that can add delicious f lavor to a host of different recipes. W hile other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own.

Made with only premium cuts of pork and the perfect blend of spices since 1945, Johnsonville Italian Sausage brings the level of quality confident cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the f lavor in your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice.

Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.

Johnsonville Italian MeatballsYield: 6 servingsPrep Time: 25 minCook Time: 20 min

Ingredients

1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage1 egg, lightly beaten

1/3 cup dry bread crumbs1/4 cup Parmesan cheese, grated1/4 cup milk1/4 cup onion, finely chopped

Preparation

Preheat oven to 350oF. In a large bowl, combi ne t he eg g , bread c r u mbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs; arrange on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160o F). Serve with your favorite sauce and spaghetti.

Johnsonville Italian Sausage and Taste Of Home bring new flavor to traditional dishes

RECIPE SPONSORED BY

Mrs. Dash, THE salt-free flavor statementBored with beef and pork or challenged by the same old chicken dinner? For your next meal, create a bold flavor statement with all-natural, salt-free Mrs. Dash Seasoning Blends! Available in 14 different varieties, Mrs. Dash brings surprisingly delicious, salt-free flavor to any meal! Looking to enhance the flavors of your favorite dishes? Mrs. Dash adds all the f lavor without the salt! Try adding a dash of f lavor to a popular dinnertime favorite – pork chops. Mrs. Dash’s Apple Pork Chops recipe combines tangy Granny Smith apples with f lavorful pork loin and Mrs. Dash Original Blend to create a mouth-watering meal your family is guaranteed to love! For more quick and easy recipes, visit www.mrsdash.com.

Apple Pork ChopsIngredients

3 tbsp Mrs. Dash® Original Blend

4 4-oz pork loin chops2 Gra n ny Sm it h apples,

peeled, seeded and cut into 8 wedges

2 tbsp olive oil

Directions: Sprinkle apples and pork chops evenly with Mrs. Dash® Original Blend. Heat sauté pan to medium heat. Add 1 tbsp olive oil and cook the apples 3 minutes. Move apples to a plate. Add remaining olive oil to pan and brown pork chops on both sides. Return apples to pan on top of chops and cook 3 minutes, turning once. ©2012 B&G Foods, Inc.

RECIPE SPONSORED BY

Lemon Dill Salmon with VegetablesContributor: Randy Pigeon; Wilsonville, Oregon, U.S.A. Saladmaster® Regional Manager

Prep Time: 5 minCook Time: 25 minYield: 4 servings

Ingredients

3 bunches fresh spinach, approximately 5-7 ounces, washed

2 cups cherry tomatoes, cut in half1 ½ pounds fresh salmon, rinsed and at room temperature2 lemons, slice 1 lemon

widthwise into rounds and cut second lemon in half

1 tablespoon fresh dill¼ teaspoons salt¼ teaspoon pepper

Directions

Place spinach in the bottom of the Saladmaster® 11” large skillet and place 1 cup of tomatoes on top of spinach. Place salmon on top of tomatoes and squeeze lemon juice from 2 lemon halves over the salmon. Sprinkle dill, salt and pepper over food in pan. Top salmon with lemon rounds and place second cup of tomatoes over salmon. Cover and place burner on medium heat. Cook for approximately 15 minutes. Reduce heat to low and cook an additional 7 minutes per 1-inch of thickness of the salmon or until center of salmon reaches desired level of doneness. Serve with rice and fresh vegetables.

Tip: Saladmaster® thermal core construction features the same thickness along the bottom and the sides of the pan. This assures that heat is distributed equally throughout the entire pan, giving you better and more consistent results. In addition, the waterless technology allows you to maximize flavor and nutrition.


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Taste of Home offers cooks great deals on cookbooks, kitchen gadgets and more with its online storeTaste of Home offers cooks across the country the ultimate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com. Each item on the site is carefully hand-selected by the Taste of Home team with the goal of encouraging creativity in the kitchens of the world’s largest community of home cooks.

ShopTasteofHome.com is a one-stop resource for all things Taste of Home, whether cooks are looking for issues of the brand’s magazines or the massive collection of cookbooks ranging from simple-to-create appetizers to family-friendly main dishes to show-stopping desserts. Each of the books on the site offers reader-submitted, test-kitchen approved recipes, t ips and stories, as well as the inspiring food photography that Taste of Home fans have come to know and love. ShopTasteofHome.com also features a carefully curated selection of novel, useful and creative kitchen tools and gadgets that make cooking and baking more efficient. The site offers a 100% satisfaction guarantee; if customers are disappointed with their purchases, they may return the items at any time, no questions asked. Shoppers are encouraged to watch for special online sales and promotions that make Taste of Home cookbooks and special recipe collections even more affordable.

“At Taste of Home, we know that today’s home cook is spending more time online, not only researching recipe ideas, but searching for kitchen tools and cookbooks to make their time in the kitchen even more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home. “ShopTasteofHome.com is an incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.”

One recent introduction to ShopTasteofHome.com is the Taste of Home Best Loved Recipes cookbook. It is Taste of Home’s greatest ever recipe collection with 1,485 mouthwatering main dishes, simple sides, soups, eye-opening breakfasts and much more. Every recipe is the tried-and-proven favorite of a real cook like you, including the Turtle Praline Tart recipe below.

Turtle Praline TartYield: 16 ServingsPrep: 35 min. + Chilling

Ingredients

1 sheet refrigerated pie pastry36 caramels1 cup heavy whipping cream, divided3-1/2 cups pecan halves1/2 cup semisweet chocolate chips, melted

Preparation

Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack.

In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate. Refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart.

Nutrition facts: 1 slice with 1 tablespoon cream equals 335 calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 106 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.

RECIPE SPONSORED BY

RECIPE SPONSORED BY


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