Taste of Home - Taste of Home

Biscuit-Crusted Sausage-Egg Pie - Tip

Mon, 23 Nov 2009 06:00:00 GMT

Frozen assets
Wrap the baked pie in foil and freeze. Thaw in the refrigerator, then heat, tented with foil, in a 350° oven for 15 minutes.

Cranberry Chili Meatballs

Mon, 23 Nov 2009 06:00:00 GMT

“Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade. My friends look forward to enjoying these meatballs at our holiday gatherings and there are never any leftovers! The sauce is tangy yet sweet, and the festive color is perfect for any holiday party.” Amy Scamerhorn - Indianapolis, Indiana

Spinach-Filled Turkey Roll

Mon, 23 Nov 2009 06:00:00 GMT

This attractive ground turkey loaf from Louise Tomb of Harrison Valley, Pennsylvania is something special, but you won't have to fuss a lot. The tasty entree features a swirl of spinach filling that's flavored with mushrooms, celery and green onions.

Buttermilk Baked Chicken

Sun, 22 Nov 2009 06:00:00 GMT

This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.

Traditional Holiday Stuffing

Sun, 22 Nov 2009 06:00:00 GMT

Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. Lorraine Brauckhoff - Zolfo Springs, Florida

Removing the Can from Grilled Chicken

Sun, 22 Nov 2009 06:00:00 GMT

The trickiest part of can cooking is removing the chicken from the grill. Carefully slide a wide grilling spatula under the can while grasping the chicken with tongs.
Remember, the liquid in the can is hot, so allow the chicken and can to cool slightly before removing the can. Using tongs or insulated gloves, grasp the can and gently twist the chicken slightly while pulling upward to release from the can.
To make this grilling method easier and safer, you may want to invest in a manuf

Roasted Pear Shortcakes with Warm Toffee Sauce

Sat, 21 Nov 2009 06:00:00 GMT

Choose firm, unbruised pears for baking; they'll soften as they cook.

Roasted Pear Shortcakes with Warm Toffee Sauce

Sat, 21 Nov 2009 06:00:00 GMT

Use your hands to press the dough out until about 1 inch thick.

Roasted Pear Shortcakes with Warm Toffee Sauce

Sat, 21 Nov 2009 06:00:00 GMT

Cut the dough with a sharp knife or pizza cutter and arrange the pieces about 1 inch apart before baking.

Roasted Pear Shortcakes with Warm Toffee Sauce

Sat, 21 Nov 2009 06:00:00 GMT

To core the pears quickly, use a mellon baller.

Roasted Pear Shortcakes with Warm Toffee Sauce

Sat, 21 Nov 2009 06:00:00 GMT

Slice the shortcakes with a long, sharp knife, using an even sawing motion.

Roasted Pear Shortcakes with Warm Toffee Sauce

Sat, 21 Nov 2009 06:00:00 GMT

Spread the pears apart for even baking.