Witches’ Brew with Broomsticks

Yield: 8 Servings

Witches' Brew with Broomsticks
Photo by Taste of Home

Ingredients:

  • 8 orange candy slices
  • 8 cinnamon sticks (5 inches)
  • 8 pieces black shoestring licorice (10 inches)
  • 1/2 cup water
  • 1/3 cup red-hot candies
  • 6 cups milk
  • 3/4 cup instant chocolate drink mix

 

Directions: 

  1. For broomsticks, on a lightly sugared surface, roll each orange slice into a 1/4-in.-thick triangle. With wet scissors, snip bottoms of triangles to resemble broom bristles. Wrap pointed end of each around a cinnamon stick. Coil a licorice piece around the top of each orange slice to secure to cinnamon stick; set aside.
  2. In a large saucepan, bring water and red-hots to a boil, stirring frequently until dissolved. Whisk in milk and chocolate drink mix. Cook, uncovered, over medium heat until hot. Pour into cups or mugs. Serve with broomstick stirrers.
Originally published as Witches’ Brew with Broomsticks in Taste of Home’s Holiday & Celebrations Cookbook Annual 2007, p244

 

Beef Stew with Ghoulish Mashed Potatoes

Beef Stew with Ghoulish Mashed Potatoes Recipe
Photo by Taste of Home™

Yield: 6 Servings

Ingredients:

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 pound fresh mushrooms, halved
  • 2 cups fresh baby carrots
  • 2 medium parsnips, peeled, halved lengthwise and sliced
  • 2 medium onions, chopped
  • 1-1/2 cups beef broth
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 8 medium potatoes (2-1/3 pounds), peeled and cubed
  • 2/3 cup sour cream
  • 6 tablespoons butter, cubed
  • 1 teaspoon salt, divided
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water

Directions:

  1. In a 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-9 hours or until beef and vegetables are tender.
  2. About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth.
  3. Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened.
  4. Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-in. hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas.
Originally published as Beef Stew with Ghoulish Mashed Potatoes in Halloween Party Favorites 2009

 

Purple People Eater Punch

Purple People Eater Punch/Taste of Home.com
Photo by Taste of Home

This Taste of Home Test Kitchen punch recipe was inspired by the hit novelty hit song “Purple People Eater,” as recorded by Sheb Wooley.

Singer and acter Sheb Wooley appearing  in July 1958 issue of LIFE magazine.

Singer and acter Sheb Wooley appearing in July 1958 issue of LIFE magazine. Shown here with a Purple People Eater.

Yield: 5 quarts/approximately 26 Servings

Ingredients:

  • 2 quarts red grape juice, chilled
  • 4 drops neon purple food coloring
  • 2 liters club soda, chilled
  • 2 quarts vanilla ice cream, softened

 

 

Directions:

Pour grape juice into a 6-quart punch bowl; add food coloring.  Slowly pour in club soda.  Gently spoon ice cream into the punch and whisk to swirl.  Serve immediately.

 

Originally published as Purple People Eater Punch in Taste of Home Halloween Food & Fun 2008, p47

 

 

 

Homemade Mayonnaise – Taste of Home©

Homemade Mayonnaise
Photo by Taste of Home©

Yield: 1-1/4 cups or approx. 24 Servings

Ingredients:

  • 2 egg yolks
  • 2 Tbsp. water
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1 c. olive oil
  • dash of white pepper

Directions:

  1. In a double boiler or metal bowl over simmering water, constantly
    whisk the egg yolks, water and lemon juice until mixture reaches
    160° or is thick enough to coat the back of a spoon. While
    stirring, quickly place the bottom of the pan in a bowl of ice
    water; continue stirring for 2 minutes or until cooled.
  2. Transfer to a blender. Add salt and pepper. While processing,
    gradually add oil in a steady stream. Transfer to a small bowl.
    Cover and refrigerate for up to 7 days.

Nutritional Facts: 1 tablespoon equals 84 calories, 9 g fat (1 g saturated fat), 17 mg cholesterol, 50 mg sodium, trace carbohydrate, trace fiber, trace protein. Diabetic Exchange: 2 fat.

© Taste of Home 2014

 

Harvest Salad with Cherry Vinaigrette Recipe

Yield: 10 Servings

Harvest Salad with Cherry Vinaigrette recipe
Photo by Taste of Home©

Ingredients:

  • 1 package (15 oz) spring mix salad greens
  • 2 medium apples, thinly sliced
  • 3 medium fresh beets (about 1 pound)
  • 1 medium carrot, shredded
  • 1/2 c.  grape tomatoes, halved
  • 1/2 c.  yellow grape tomatoes or pear tomatoes, halved
  • 1/2 c. garbanzo beans or chickpeas, rinsed and drained
  • 1/2 c. coarsely chopped walnuts, toasted
  • 4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:

  • 1/2 c. tart cherry preserves
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Directions:

  1. Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
  2. In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 10 servings (1 cup each).
 
 

Nutritional Facts
1 cup salad with about 1 tablespoon vinaigrette equals 181 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 221 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

 

Originally published as Harvest Salad with Cherry Vinaigrette in Taste of Home September/October 2013, p3-7

 

 

Cherry Cola Cake

Grab a Cherry Cola and whip up this delicious chocolate cake from this Taste of Home© recipe.

Yield: 12 servings

Cherry Cola Cake
Photo by Taste of Home©

Ingredients:

  • 1-1/2 cups miniature marshmallows
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 cup butter, cubed
  • 1 cup cherry-flavored cola
  • 3 tablespoons baking cocoa
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

 

FROSTING:

  • 3/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 jar (7 ounces) marshmallow creme
  • 2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
  • Fresh sweet cherries with stems

Cherry ColaDirections:

  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.
  2. In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
  3. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)
  4. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Frosting Directions:

  1.  In a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.
  2. Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.

Tip: To frost sides as well as top of cake, double amounts for frosting.

 
Originally published as Cherry Cola Cake in Taste of Home June/July 2013

Loaded Potato Salad Recipe

Loaded Potato Salad
Load up on this Potato Salad! – Photo by Taste of Home©

Yield: 8 servings

Ingredients:

  • 2 pounds red potatoes, quartered
  • 1/2 pound bacon strips, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup creamy Caesar salad dressing
  • 1/4 cup ranch salad dressing
  • 3 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 3 green onions, chopped
  • 1/4 cup shredded cheddar cheese
  • Coarsely ground pepper, optional

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
  2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
  3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
  4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.
Originally published as Loaded Potato Salad in Simple & Delicious April/May 2013, p55

Grilled Corn Dip Recipe

Yield: 5 cups or 20 servings

Grilled Corn Dip
Photo by Taste of Home©

Ingredients: 

  • 6 medium ears sweet corn, husks removed
  • 1 large onion, chopped
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon chili powder
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons sliced green onions
  • Tortilla chips

Tip: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Directions:

  1. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
  2. Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
  3. In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
  4. Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown.
  5. Sprinkle with olives and green onions; serve with chips.
 
Originally published as Grilled Corn Dip in Taste of Home June/July 2008, p37

Gourmet Pizza Burgers

Taste of Home© Grilled Pizza Burgers

The recipe below was originally published as Grilled Pizza Burgers in Simple & Delicious July/August 2009, p53

TOTAL TIME: Prep: 20 min. Grill: 15 min.

Grilled Pizza Burgers
Photo by Taste of Home© Grilled Pizza Burger©

Yield: 4 servings

Ingredients:

  • 1 egg, lightly beaten
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup chopped onion
  • 1/4 cup minced fresh parsley
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon pepper
  • 1 pound ground turkey or beef
  • 4 slices provolone cheese
  • 4 English muffins, split and toasted
  • 1/2 cup pizza sauce

 

 

The following recipe was featured in the Summer 2014 edition of “Embracing Health,” a news magazine by OSF Saint Elizabeth Medical Center recipes.

Gourmet Pizza Burgers

Yield: 4 servings
Ingredients: 

  • 2 Tbsp. chopped sun-dried tomatoes in oil
  • 1/4 c. finely chopped onion
  • 1/4 c. finely chopped fresh mushrooms
  • 1 clove garlic, minced
  • 1 Tbsp. dried basil
  • 2 oz. fresh mozzarella cheese, shredded
  • 1 lb. lean ground beef
  • 1 whole wheat French baguette, cut into four sections
  • 2 Tbsp. pesto sauce

 

Directions:

  1. Mix burger ingredients in a small bowl, adding ground beef last.  Shape into four elongated patties to fit the bread portions.  Cover and refrigerate the burgers until ready to cook.
  2. Heat two-sided contact grill to high. Add burgers and set timer for four minutes. Check with an instant-read meat thermometer inserted horizontally.  They’re done at 160 degrees.  You can warm the bread and spread with pesto sauce while the burgers are cooking.  Optional garnishes to add color – but not too many calories — include roasted red peppers, black olives, pine nuts, fresh tomatoes, and lettuce.

Chocolate Zucchini Cake with Custard Sauce

Yield: 16 Servings

Chocolate Zucchini Cake with Custard Sauce
Photo by Taste of Home©

Ingredients:

  • 1 3/4c. sugar
  • 1/2c. canola oil
  • 1/4 c. butter, softened
  • 1/2c. buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1/4 c. baking cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 2 c. finely shredded zucchini
  • 1/2 semi-sweet chocolate chips
  • 1/2 c. sliced almonds

Custard Sauce:

  • 1/2 c. sugar
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. cornstarch
  • 3 c. whole milk
  • 3 egg yolks
  • 3 Tbsp. butter
  • 1/4 tsp. almond extract

 

Directions:

  1. Preheat oven to 325 degrees.  Grease and flour a 10-in.plain or fluted tube pan.  In another bowl, beat sugar, oil and butter until well blended.  Gradually beat in buttermilk, eggs and vanilla.
  2. In another bowl, whisk flour, cocoa, baking soda, cinnamon, and cloves; gradually beat into sugar mixture.  Stir in zucchini, chocolate chips and almonds.
  3. Transfer to prepared pan.  Bake 55 to 60 minutes or until a toothpick inserted in center comes out clean.  Cool 10 minutes before removing from pan to wire rack to cool.
  4. For sauce, in a large saucepan, mix sugar, flour and cornstarch.  Whisk in milk.  Cook and stir over medium high heat until thickened and bubbly.  Reduce heat to low; cool and stir 2 minutes longer.  Remove from heat.
  5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking  constantly.  Bring to a gentle boil; cook and stir 2 minutes.  Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.

Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.

 
Originally published as Chocolate Zucchini Cake in Country Woman in September/October 2003, p.33