Taste of Home - December 2007/January 2008 - Doridro

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.....Cracked Pepper Cheddar Muffins2 cups all-purpose flour1 tablespoon sugar3 teaspoons baking powder1/2 teaspoon coarsely groundpepper1 egg1-1/4 cups milk2 tablespoons vegetable oil1 cup (4 ounces) shreddedcheddar cheeseIn a large bowl, combine the flour, sugar, bakingpowder and pepper. In another bowl, whisk the egg,milk and oil. Stir into dry ingredients just untilmoistened. Fold in cheese.Fill greased muffin cups two-thirds full. Bake at375° for 25-30 minutes or until a toothpick comes outclean. Cool for 5 minutes before removing from panto a wire rack. Serve warm. Yield: 1 dozen..Fiesta Lasagna1 pound ground beef1/4 cup chopped onion1 can (16 ounces) refriedbeans1 can (15-1/2 ounces) mildchili beans1 can (14-1/2 ounces)Mexican stewedtomatoes, drained1 cup salsa1 can (4 ounces) choppedgreen chilies1 envelope reduced-sodiumtaco seasoning1 teaspoon dried oregano1 teaspoon ground cumin1/4 teaspoon garlic powder1-1/4 cups shredded MontereyJack cheeseTASTEOFHOMEDecember & January 20081-1/4 cups shredded part-skim mozzarella cheese3/4 cup small-curd cottage cheese1-1/4 cups sour cream, divided9 lasagna noodles, cooked, rinsed and drainedIn a Dutch oven, cook beef and onion over mediumheat until meat is no longer pink; drain. Stir in thebeans, tomatoes, salsa, chilies and seasonings.In a bowl, combine Monterey Jack and mozzarellacheeses; set aside 1-1/2 cups. Stir cottage cheese and3/4 cup sour cream into remaining cheese mixture.Spread 1 cup meat sauce into a greased 13-in. x 9-in. x2-in. baking dish. Layer with three noodles, and a thirdof the cottage cheese mixture and meat sauce. Repeatlayers twice (dish will be full). Cover and bake at 350° for1 hour.Uncover; spread with remaining sour cream. Sprinklewith reserved cheeses. Bake 10-12 minutes longer or untilcheese is melted. Let stand for 20 minutes beforeserving. Yield: 12 servings.TASTEOFHOMEDecember & January 2008.Purple-Ribbon Pumpkin Cake1 can (15 ounces) solid-packpumpkin2 cups sugar4 eggs1 cup vegetable oil2 cups all-purpose flour2 teaspoons baking soda2 teaspoons groundcinnamon1 teaspoon ground cloves1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground nutmegCREAM CHEESE FROSTING:2 packages (3 ounces each)cream cheese, softened2 cups confectioners’ sugar1 teaspoon vanilla extractPecan halves, optionalIn a large mixing bowl, beat pumpkin, sugar, eggsand oil until well blended. Combine flour, bakingsoda, cinnamon, cloves, salt, ginger and nutmeg;gradually beat into pumpkin mixture until blended.Pour into a greased and floured 10-in. fluted tubepan. Bake at 350° for 55-65 minutes or until cakesprings back when lightly touched. Cool for 10 minutesbefore removing from pan to a wire rack to coolcompletely.In a small mixing bowl, beat cream cheese untilfluffy. Add confectioners’ sugar and vanilla; beat untilsmooth. Frost top and sides of cake. Garnish withpecan halves if desired. Yield: 12 servings.TASTE OF HOMEDecember & January 2008.Creamy Corn Salad6 cups frozen corn, thawed3 cups chopped seededtomatoes1 cup cubed avocado2/3 cup julienned sweet redpepper2/3 cup julienned greenpepper1/2 cup chopped onionDRESSING:1 cup mayonnaise2 tablespoons red winevinegar2 tablespoons Dijon mustard1 teaspoon salt1/8 teaspoon pepperIn a large bowl, combine the corn, tomatoes, avocado,peppers and onion. In a small bowl, whisk thedressing ingredients. Pour over salad and toss tocoat. Cover and refrigerate for 30 minutes or untilchilled. Yield: 12 servings.TASTEOFHOMEDecember & January 200838 TASTE OF HOME \ December & January 2008 tasteofhome.com
Chili for aCrowd=PREP: 20 min. | COOK: 1-1/4 hours...............................Linda BoehmeFairmont, Minnesota...............................A co-worker made this hearty andwell-seasoned chili for a potluck atwork, and I just had to have therecipe. It freezes nicely, too.Brown SugarDate Squares=PREP: 25 min. | BAKE: 25 min. + cooling...............................Suzanne CaithamerCincinnati, Ohio...............................A delicious date filling and crumblytopping have made these bars a longtimefavorite. They’re wonderful forcare packages and holiday cookieexchanges...even people who don’tlike dates love them!Raisin Loaves=PREP: 30 min. + risingBAKE: 35 min. + cooling...............................Vicki HollowayJoelton, Tennessee...............................This old-fashioned yeast bread recipeyields three golden loaves, each chockfullof plump raisins. Your guests willbe pleased with the homemade flavorand the luscious cinnamon-sugartopping.PecanVegetable-RiceMedley=PREP: 25 min. | COOK: 15 min................................★ Patty KileElizabethtown, Pennsylvania...............................Colorful vegetables and toasted pecansmake this a lovely dish to serve company.You can cut the veggies aheadand store in the refrigerator untilcooking time.COOKING FOR A CROWD & BONUS CARDStasteofhome.com TASTE OF HOME / December & January 2008 39
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Taste of Home - December 2007/January 2008 - Doridro

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