Taste of Home - Taste of Home Make it Take it Vol. 2: Get Your Tasty On with Ideal Dishes for Picnics, Parties, Holidays, Bake Sales & More!

• Set up in the shade. If possible, keep your outdoor buffet in a cool arealike a garage, in the shade of a building or under a big tree. Stash your coolers in the shade to keep drinks colder, too.
• Have plenty of ice to pack around dishes and keep things cold. Not only will food taste better when its properly chilled, but you wont have to worry about the risk of foodborne illness.
• Likewise, keep hot foods hot. Foods should not be out at room temperature for more than two hours (less if its hotter than that). Chafing dishes, slow cookers, and grills or ovens set on low all help to keep things safe.
• Designate a meal timeand stick to it. Set aside two hours for the meal and serve hot and cold foods only during that time. Afterward, put leftovers in the fridge or pack em up in well-iced coolers.

Invited to a holiday party or a game-day get-together? Find the perfect nibble, bite and nosh among these tasty and totable appetizers, snacks, dips and spreads!

Herbs lend amazing flavor, making these the best deviled eggs you can make!

Jesse and Anne Foust, Bluefield, WV

Takes: 15 min. Makes: 2 dozen

• cup mayonnaise
• 2 Tbsp. 2% milk
• 1 tsp. dried parsley flakes
• tsp. dill weed
• tsp. minced chives
• tsp. ground mustard
• tsp. salt
• tsp. paprika
• tsp. garlic powder
• tsp. pepper
• 12 hard-boiled large eggs
• Minced fresh parsley and additional paprika

In a bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

1 stuffed egg half: 73 cal., 6g fat (1g sat. fat), 108mg chol., 81mg sod., 0 carb. (0 sugars, 0 fiber), 3g pro.

Deviled Eggs with Bacon: To mayonnaise, mix in 3 crumbled, cooked bacon strips, 3 Tbsp. finely chopped red onion, 3 Tbsp. sweet pickle relish and tsp. smoked paprika.

Smokin Hot Deviled Eggs: To mayonnaise, mix in 3 finely chopped chipotle peppers in adobo sauce, 1 Tbsp. drained capers, 1 Tbsp. stone-ground mustard, tsp. salt and tsp. white pepper. Sprinkle stuffed eggs with minced fresh cilantro.

Crabby Deviled Eggs: Increase mayonnaise to cup. Mix in 1 cup finely chopped imitation crabmeat, cup finely chopped celery, cup chopped slivered almonds, 2 Tbsp. finely chopped green pepper and tsp. salt.

While my children were always very good eaters, I came up with this recipe to get them to enjoy eating more veggies. The dip doesnt last long in our house!

Sarah Vasques, Milford, NH

Prep: 15 min. Bake: 25 min. + cooling Makes: 20 servings

• 2 large sweet red peppers
• 1 large zucchini
• 1 medium onion
• 1 Tbsp. olive oil
• tsp. salt
• tsp. pepper
• 1 pkg. (8 oz.) reduced-fat cream cheese
• Assorted crackers or fresh vegetables

1. Preheat oven to 425. Cut vegetables into 1-in. pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool mixture completely.
2. Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve dip with crackers or fresh vegetables.

2 Tbsp. dip: 44 cal., 3g fat (2g sat. fat), 8mg chol., 110mg sod., 3g carb. (2g sugars, 1g fiber), 2g pro.

TEST KITCHEN TIP

Roasted veggies account for more than half the volume of this blended dip, which means more nutrients, fewer calories, and less saturated fat. Not to mention amazing flavor!

MAKE AHEAD

Heres a tasty hot appetizer for all those gatherings that feature fun finger foods. Ive made this recipe several times, and these bites always disappear so fast. Its really easy.