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Taste of Home: The New Appetizer: 230 recipes for today's party starters Description

Launched in 1993, Taste of Home is the most popular recipe magazine in the world, with nearly 4 million paid subscribers. The delectable, practical recipes-more than 75 in each issue-are family favorites contributed by Taste of Home readers. The dishes, all beautifully photographed, capture special flavors of the season and are made with ingredients that home cooks are likely to have on hand or can readily find at a local supermarket. New recipe contests are announced every issue, and readers are encouraged to send their best recipes for Taste of Home's regular features, like "A Complete Meal in a Matter of Minutes," "Cooking for One or Two," "My Mom's Best Meal," "Super Snacks & Appetizers," and "Just Desserts." The magazine's unique staff of field editors is made up of more than 1,000 experienced home cooks located in each state and Canadian province, who regularly share recipes, well-liked menus and kitchen tips. Taste of Home is published six times a year and has three sister magazines, Simple & Delicious, Cooking for 2, and Healthy Cooking.

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5.0 Out Of 5 Stars (6 Customer Reviews)  
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) Taste of Home Appetizer is just as I thought it would be - full of tested recipes I could count on. They looked good - and best yet they tasted great. I was in need of recipes for my daughter's wedding. You can see what I was in charge of! My daughters-in-law helped me get it ready and we knew we had a hit when people were asking for recipes after the wedding. I gave my new bride the book to take home and ordered two more - one for each DIL.
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) I bought this for my Mom for Christmas because they do a lot of entertaining and I knew she was looking for some fresh ideas. She is still raving about this book nearly two weeks later. The recipes are simple to make and use ingredients that you will either have in the pantry or can easily find at any grocery store. There are pictures on every page which really helps too.
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) This is a wonderful book. If you arern't hungry, you will be after just looking at the pictures and reading a few recipies. So far i've only tried one appetizer, one of the mexican egg roll types and they were just delicous. We ended up making enough so we just had that one appitzer for dinner, it was that great. My whole family agreed and if the first onei tried is any indication of the rest of the book, then this is one of the only book on apitzers you'll ever need.

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Buy Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6)

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Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6) Description

Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6).All Natural.No Hydrogenated Oils.No Trans Fats.Certified Kosher..

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Egg-Free Recipes: World's Greatest Vegetable Broth

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1 pound celery1 1/2 pounds sweet onions1 pound carrots, cut into 1 inch pieces1 pound tomatoes, cored1 pound green bell pepper, cut into 1 inch pieces1/2 pound turnips, cubed2 tablespoons olive oil3 cloves garlic3 whole cloves1 bay leaf6 whole black peppercorns1 bunch fresh parsley, chopped1 gallon waterPreheat oven to 450 degrees F (230 degrees C). Remove leaves and tender inner parts of celery and set aside. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them! Amount Per Serving  Calories: 133 | Total Fat: 4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

World's Greatest Vegetable Broth

Servings Per Recipe: 8

Amount Per Serving

Calories: 133

Total Fat: 4gCholesterol: 0mgSodium: 131mgTotal Carbs: 23.3g    Dietary Fiber: 6.6gProtein: 3.5g VIEW DETAILED NUTRITION
About: Nutrition Info

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Low-Fat Recipes: Mom's Baked Beans I

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2 (28 ounce) cans baked beans2 onions, cut into wedges1/4 cup molasses1/2 cup barbeque sauce1 tablespoon liquid smoke flavoringPreheat oven to 325 degrees F (165 degrees C). In a 3 quart casserole dish combine beans, onions, molasses, barbecue sauce and liquid smoke flavoring. Bake in preheated oven for 2 to 2 1/2 hours, stirring every 20 minutes. Amount Per Serving  Calories: 192 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 11

Amount Per Serving

Calories: 192

Total Fat: 1.8gCholesterol: 0mgSodium: 619mgTotal Carbs: 41.9g    Dietary Fiber: 6.2gProtein: 7g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Mother's Pot Roast

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2 1/2 pounds tip round roast1 (15 ounce) can tomato sauce1 onion, cut into thin strips2 bay leaves3 tablespoons all-purpose floursalt and pepper to tasteSpray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high. After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter. Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast. Amount Per Serving  Calories: 552 | Total Fat: 36.6g | Cholesterol: 150mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 552

Total Fat: 36.6gCholesterol: 150mgSodium: 570mgTotal Carbs: 10.2g    Dietary Fiber: 1.7gProtein: 45.2g VIEW DETAILED NUTRITION
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What Colour is Your Stand Mixer? A Giveaway for my Canadian readers

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I'm pleased to offer my Canadian readers a chance to win a KitchenAid Artisan stand mixer valued at $499.99 retail. I am making it easy for you to win and it's fun too. All you need to do is visit the KitchenAid Colourology site and take a short quiz to find out what colour suits you from the 26 shades highlighted. Once you have done that, leave a comment here on this post, tell me what your colour is and be sure to leave your email address along with your comment if you don't have a blog or website that includes your contact information. This contest will run for two weeks, beginning today, October 11th, and ending on October 25th. I will then do a random draw to choose the lucky winner.


My own experience with KitchenAid products is that they are durable, dependable, easy to use and clean, and affordable, especially when you factor in the time you will save in the kitchen with stellar results. Some of my fondest childhood memories involve my mom making up batches of cookies and loaves of bread with her trusty stand mixer. I know that both my brother and myself were always excited when mom put her mixer into action. It certainly is an iconic appliance that has been on the market for over 90 years and still going strong.

I did the colourology test and my colour is metallic chrome. Funny that, as it just so happens to be the actual colour of the stand mixer that graces my kitchen countertop. "Although conservative, Metallic Chrome brings a fresh perspective to any modern setting."


So what are you waiting for? Discover your colour for a chance to win an appliance that will be a focal point of your kitchen for years to come. The stand mixer offered here comes with a 5-quart (4.73 L) polished stainless steel bowl with a handle, coated flat beater, dough hook and wire whip, as well as a two-piece pouring shield. Boasting a 325-watt motor, 10-speed solid-state control and direct drive transmission, this heavy duty tool has a "flour power" rating of 9 cups and with so many different attachments available for your mixer in addition to the basics included to begin with, the possibilities are as endless as the needs and imagination of the cook.

Note: I am in no way affiliated with KitchenAid. I was contacted by a representative of the company asking if I would like the opportunity to host a giveaway. The opinions expressed here are my own and based on previous and current experiences with KitchenAid products.

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Mixed Mushrooms

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A rather new to me inspiration in the kitchen is including fruit in soups meant to be served as part of a main course meal. Though I have been cooking for years and experimenting with various techniques, ingredients and combinations, fruit in a savory soup just didn't seem right. Much like my initial aversion to eggplant, a little research and testing resulted in alchemical combinations that have and continue to grace my table. The reactions of my guests affirm my own assessment of such soups, like this one employing the use of nourishing seasonal squash and pears and a previous favorite, Pear Soup with Homemade Raspberry Sorbet.


Squash is naturally sweet, especially when roasted to really bring out that goodness that pairs so well with a variety of spice combinations and in this case, some beans and pear. No additional sweetener needed here. This elegant side is more filling than you might think and served with a rustic quick bread for dinner, you easily have a complete meal. Everyone present was satisfied, for hours, literally.

This is my contribution this week to Ricki's Wellness Weekend.

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

2 acorn squashes
1/2 cup dried adzuki beans, rinsed and soaked overnight in enough water to cover

2 tablespoons of olive oil
1 - 2 leeks, trimmed and sliced into rounds
1 large carrot, washed and diced
2 stalks celery, washed and thinly sliced

1 1/2 inch piece fresh ginger, peeled and finely chopped or grated
2 cloves garlic, peeled and minced
2 - 3 seeded jalapenos, finely chopped

1 teaspoon cumin seeds
2 - 3 black cardamon pods, slightly crushed
1 1/2 inch stick of cinnamon
2 teaspoons kashmiri chili or chili powder
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon mace (optional)
1/2 teaspoon mustard powder
1/2 teaspoon cayenne

4 - 6 cups vegetable stock

2 firm Bartlett pears, peeled, seeded and cut into small strips or cubes
pinch or two of saffron

freshly cracked black pepper to taste
1 - 2 teaspoons sea salt, to taste

juice from two fresh limes

For the mushroom garnish:

roughly 4 ounces fresh shiitake mushrooms, wiped clean and sliced
0.5 ounces or 14 grams of dried mixed wild mushrooms, soaked in hot water for 20 minutes, drained and chopped
2 teaspoons olive oil
1/2 teaspoon toasted sesame oil
1 tablespoon tamari

fresh thyme sprig for garnish (optional, but it looks pretty)

Begin by roasting the squash. Preheat the oven to 400 degrees and position the rack in the middle of the oven. Cut the squash in half, remove the seeds and pulpy bits, brush with butter or oil, transfer to an oiled pan and bake until the squash is fork tender - about 40 - 50 minutes. Let cool. Remove the skin and scoop the pulp into a small bowl.

While the squash is roasting, drain the soaked beans, transfer to a medium pot, cover with water and bring to a boil. Reduce the heat to low, cover and simmer until the beans are tender - about 45 minutes. Drain and set aside.

Heat the oil in a large pot over medium heat. When hot, add the leek, carrot and celery and stir and fry for about 10 minutes. Now add the ginger, garlic and jalapenos and stir and fry for another few minutes. Toss in the cumin seeds, cardamon pods, cinnamon stick and ground spices. Stir for another minute or until the spices are fragrant.

Now pour in the about 4 cups of the vegetable stock and bring to a boil. Add the roasted squash, reduce the heat to medium low and simmer for about 20 minutes, stirring occasionally and adding more stock as necessary.

Add the chopped pear and saffron, cook for another 5 - 10 minutes and then blend part of the soup with a hand blender or food processor. Add the cooked adzuki beans, along with salt and freshly cracked black pepper to taste and continue to simmer for another 10 minutes or so to blend the flavors, stirring often and again adding more stock as needed.

While the soup is simmering, prepare the mushrooms. Heat the olive oil and sesame oil in a large heavy bottomed frying pan over medium-high heat. When hot, stir in the fresh and dried mushrooms and stir and fry until they begin to turn brown - about 6 - 8 minutes. Stir the tamari into the pan and stir and fry for another minute, or until the liquid is absorbed.

Remove the cinnamon stick and any cardamon pods visible in the soup, stir the lime juice in just before serving and taste for seasoning. Garnish each bowl with some of the fried mushrooms and some fresh thyme. Serve hot.

Note: You can swirl a bit of fresh cream into the soup before garnishing with the mushrooms if desired.

Serves 6.

More adzuki bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Adzuki Croquettes and Spicy Sesame Sauce
Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms
Yunnan Stir-Fried Azuki Beans and Green Pepper

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Lazy Sunday Funerals by Marsen Jules

Have you seen the PINK fire trucks?

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If you have been following Mom Mart for a while youhave probably heard me mention my extremely crafty sister-in law Wendy. She isby far one of the most creative people I know and she is a blast and a half tohang out with. This last weekend my SIL took my boys with her to see the pinkfire trucks in Aurora Illinois and here is what she shared about her experience…  William driving the truck under Uncle Shawn's supervision

 TheAurora Fire Department sponsored an event for breast cancer awareness SaturdayAug 25. Three pink fire trucks that travel the country were in Aurora for anevent where all the proceeds went to our local community for breast cancer. Theentire week leading up to the pink fire trucks the Aurora Firemen wore pinkt-shirts to work! Myhusband Shawn, William and Steven's Uncle Shawn, is a fireman/paramedic inAurora. He was on shift Saturday and we were thankful he was going to be at thefire trucks at the time we would be there also. William got to climb inside andpretend to drive the fire truck! He also acquired a pink fire chief hat, andstuffed his face with popcorn. Wehad fun supporting an important cause, and enjoyed the photo opp. My nephew'sand little girl will be raised with many trips to the fire station and willknow that their Uncle/Daddy is a real life hero. We love having family so closethat mom could meet us downtown at the fire museum for these fun pictures.Grammie and grandkids
Uncle Shawn, Aunt Wendy, Baby Abby, William, Grammie, & Steven with the pink fire truck named Leslie
Aunt Wendy and Baby Abby 
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Our LeapFrog Touch Magic "Rock 'n Learn" Party #LeapFrogTouchMagic

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Earlierthis month the boys and I threw a party. I had been promising them somethingfun for a while and when the opportunity to try out some new LeapFrog products arosewe decide it was the perfect time to throw a little soirée. We invited somefriends over for some healthy food, some fun activities, and a jam session withthe new #LeapFrogTouchMagic Rock ‘n Learn toys.


Firstup on the agenda were decorations. Since this was something special we took outour party supplies and got to work making the house look nice. Then we prepped thefood. We decided on a healthy snack of slices pears, sliced apples, cuties, andanimal crackers.


Withthe table looking nice and the fruits and crackers ready for some munching itwas time to set the scene with some fun activities for the kids to do whilethey snacked.  The kids loved coloringtheir LeapFrog activity sheets and shouting out the names of the differentanimals.


Oncethe food had been eaten and the juice had been drank it was time to let thekids go bananas over the toys themselves. The new LeapFrog Touch Magic Rockin’Guitar and Learning Bus were a huge hit! The kids had a ton of fun pretendingto be rock stars. I think it was just as entertaining to watch as it was toplay!



TheLeapFrog Touch Magic Rockin’ Guitar is incredibly light. Theguitar itself has a flat front and comes with a neck strap that is easy to attachand detach depending on your child’s rock ‘n roll style.  My children love wearing their guitars andposing for pictures with them.  Theguitar comes with built-in songs such as The Alphabet Song, Your a Rock Star, and Rockin’ Robin. Both of the boys really enjoyedstrumming their guitars, but my older son was the one who figured out what eachbutton did and was able to truly manipulate the music. They were a huge hit!
The LeapFrog Touch Magic Learning Bus was my youngest son’s favorite toyto play with by far. He lit up when the Magic Learning Bus came out of the boxand couldn’t wait to get his hands on it. Similar to the guitar, the MagicLearning bus also has a flat front and comes with built-in songs such as the ABCsong and The Wheels on the Bus.My favorite feature of this bus was the alphabet buttons that say the letter,give an example of the letter, and give the letters sound. But that may just bethe former educator in me applauding a fantastic educational toy! My son wasmore about the piano keys located at the bottom of the bus. 

Whilerocking and rolling we watched a little bit of LeapFrog: The Amazing AlphabetAmusement Park as well. My kiddos just love Tad and Lily! After a bit of indoorrock and roll we took the party outside for some fun in the sun. Needless tosay the kiddos were tuckered and ready for a nap after this party {success!}.

Do you love LeapFrog too? You can enter for a chance to win $500 in theRockin’ Guitar Video Contest. Visit LeapFrogfor offical rules and details.


I received free LeapFrog products in order to host the LeapFrogsponsored Rock 'n Learn Party. However, the opinions expressed here are honestand my own
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Easy Pumpkin Spice Latte Cupcakes & Chocolate Pieces Cupcakes, just because…#CoolWhipFrosting #CBias

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I have been on a HUGE cooking & bakingkick lately. I think the change in season is the root cause for this resurgenceof domesticity. In other words, the cool temperatures and the red and goldleaves make me want to throw on an apron and create delicious works of art forall to enjoy. And I do mean everyone.  
This weekend I baked Pumpkin Spice Lattecupcakes with Cool Whip Cream Cheese Frosting and Chocolate Pieces cupcakeswith Cool Whip Chocolate Frosting. It seemed that once I got started I couldn’tstop myself. I baked a ton of cupcakes and ended up enjoying some with myfamily, and sending little care packages of cupcakes to my in-laws and myhusband’s office.
Since I wanted the cupcakes to be a surprisefor the boys I did my shopping for cupcake supplies while my husband and father-in-lawplayed with the boys at home. Let me just say that there is a world ofdifference between shopping with children and without children! I felt like Iwas on vacation and I was actually able to spend a little time perusing thestore {AMAZING!}.



 You can see the rest of my shopping experience via this Google+ photo album.
When we got home from church on Sunday andthe boys went down for a nap I got busy in the kitchen. The boys have been verygood lately and while cupcakes are not the norm in our home, they do make for anice every day treat for great behavior.
I opted for an easy take on a well donecupcake was surprised by just how easy it truly was.    I think my Pumpkin Spice Latte Cupcakes andChocolate Pieces Cupcakes turned out really well. They were both moist and goodto the last bite. Since I made so many cupcakes I decided to share the love andI made little care packages for family and friends to enjoy as well. Want tomake some for yourself? Here is how I made my cupcakes.

Pumpkin Spice Latte Cupcakes with Cream Cheese FrostingWhat you need:

• 1 box of Duncan Hines Spice Cake Mix
• 3 eggs
• 1 1/3 cup water
• 1/3 cup vegetable oil
• 1 cup of Pumpkin
• 2 teaspoons of instant decaf coffee {I usedStarbucks}
• Cool Whip Cream Cheese Frosting

Make It:

1. Make sure that you take the Cool Whipfrosting out of the freezer to thaw for 1 hour before using. {Directions are onpackaging}
2. PREHEAT oven to 350°F  
3. Line the baking cups into the cupcaketin.
4. Blend dry mix, water, oil and eggs inlarge bowl at low speed until moistened (about 30 seconds). Beat at mediumspeed for 2 minutes.
5. Blend in the Pumpkin and decaf coffeegrounds.  Beat at medium speed foranother minute until thoroughly mixed.  
6. Pour the batter in pans {2/3 full} andbake immediately for 15-20 minutes {follow directions on box for baking times.}
7. Cake is done when toothpick inserted incenter comes out clean.
8. Let the cupcakes cool in the pan on wirerack for 15 minutes. Cool completely before frosting.
9. Frost the cupcakes with Cool Whip CreamCheese Frosting and sprinkle with topping of choice – {my kids love sprinkles,but nutmeg, caramel, and espresso powder have all been done and look tasty.}

Chocolate Pieces Cupcake What you need:

• 1 box of Duncan Hines Decadent Triple Chocolate CakeMix 
• 3 eggs
• 1 1/3 cup water
• 1/3 cup vegetable oil
• 1 cup of Reece’s Pieces {chopped}
• Cool Whip Chocolate Frosting

Make It:

1. Make sure that you take the Cool Whipfrosting out of the freezer to thaw for 1 hour before using. {Directions are onpackaging}
2. PREHEAT oven to 350°F  
3. Line the baking cups into the cupcaketin.
4. Blend contents of small pouch with 1/3cup water. Stir until mix thickens. Set aside.
5. Blend dry mix, 1 cup water, oil and eggsin large bowl at low speed until moistened (about 30 seconds). Beat at mediumspeed for 2 minutes.
6. Blend in the chopped Reece’s Pieces andsmall pouch contents.  Beat at mediumspeed for another minute until thoroughly mixed.  
7. Bake immediately for 15-20 minutes{follow directions on box for baking times.}
8. Cake is done when toothpick inserted incenter comes out clean.
9. Let the cupcakes cool in the pan on wirerack for 15 minutes. Cool completely before frosting.
10. Frost the cupcakes with Cool WhipChocolate Frosting and sprinkle with topping of choice – {I used whole piecesof Reece’s Pieces}

You canmake these from scratch, I did not. I went with a quick and easy recipe since Iwas working within a limited time frame. I wanted the cupcakes to be ready bythe time my boys woke up from nap and they were!
  The cupcakes were a big hit. My youngest andI favor the Pumpkin Spice Latte cupcake best. That cream cheese frosting isreally really really tasty. Seriously yummy. My hubby is a big peanut butterfan and my oldest goes bananas over chocolate, so they favor the ChocolatePieces cupcake best. 
These tasty treats were a breeze to make andthe whole family enjoyed them immensely. I hope you do too!
Be sure to check out the Kraft Recipesand keep in touch with Cool Whip on Facebook.
 

Join us for the #CoolWhipFrostingTwitter Party on Wednesday, October 24 at 1pm EST if you are available!  The RSVP link goes live on October 15th! –Will share once it is live :)
I am a member of the CollectiveBias™ Social Fabric® Community.  Thiscontent has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip.  #CoolWhipFrosting #CBias #SocialFabricRegardless, all thoughts and opinions expressed here are 100% my own and maydiffer from that of others.

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