Taste of Home - Taste of Home Valentines Day mini binder

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ISBN: 978-1-61765-995-9

ISBN-13: 978-1-6176-5996-6 (eBook)

LOCC: 2020942851

Executive Editor: Mark Hagen

Senior Art Director: Raeann Thompson

Editor: Amy Glander

Art Director: Maggie Conners

Designer: Arielle Jardine

Copy Editor: Amy Rabideau Silvers

Cover

Photographer: Grace Natoli Sheldon

Set Stylist: Melissa Franco

Food Stylist: Leah Rekau

Pictured on front cover:

BRING ON THE LOVE THIS VALENTINES DAY

with a meal your sweetheart is sure to remember. Creating a heartfelt celebration is easy with the latest edition in our popular series of mini booksTaste of Home Valentines Day. This brand-new title is Taste of Homes love letter to Feb. 14, featuring our best recipes for the most romantic day of the year: dazzling dinners, swoon-worthy desserts, indulgent homemade chocolates and candies, eye-opening breakfasts, adorable heart-shaped treats, and other recipes sure to win hearts! In addition to recipes that woo, youll fall in love with chocolate and wine pairing ideas, easy crafts, clever party ideas and a bonus Galentines Day section for creating the perfect party for your gal pals. Filled with over 100 decadent and heavenly recipes, this keepsake collection is one youll treasure for years to come.

TAKE THE GUESSWORK OUT OF MENU PLANNING WITH THESE EASY MEAL IDEAS.

ROMANTIC DINNER FOR TWO

Serves 2

CASUAL YET COZY

Serves 4-6

FAMILY VALENTINE PARTY

Serves 4-6

GALENTINES DAY BRUNCH

Serves 6-8

These tasty morsels are perfect with almost any egg dish or as finger foods that party guests can just pop into their mouths.

Pat Waymire, Yellow Springs, OH

PREP: 20 min. + chilling BAKE: 35 min. MAKES: about 3 dozen

• lb. sliced bacon
• 2 pkg. (8 oz. each) frozen fully cooked breakfast sausage links, thawed
• cup plus 2 Tbsp. packed brown sugar, divided

1. Preheat oven to 350. Cut bacon strips widthwise in half; cut sausage links in half. Wrap a piece of bacon around each piece of sausage. Place cup brown sugar in a shallow bowl; roll sausages in sugar. Secure each with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. Cover and refrigerate 4 hours or overnight.
2. Sprinkle with 1 Tbsp. brown sugar. Bake until bacon is crisp, 35-40 minutes, turning once. Sprinkle with remaining brown sugar.

1 PIECE: 51 cal., 4g fat (1g sat. fat), 6mg chol., 100mg sod., 4g carb. (4g sugars, 0 fiber), 2g pro.

READER REVIEW

This made a great last-minute after-school snack for a house unexpectedly filled with tween boys! Obviously, I didnt wait 4 hours before baking. But I was voted best mom that afternoon!

MAMAKNOWSBEST, TASTEOFHOME.COM

With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy.

Sonya Labbe, West Hollywood, CA

PREP: 15 min. BAKE: 25 min. + standing MAKES: 6 servings

• 1 sheet refrigerated pie crust
• cup shredded part-skim mozzarella cheese
• cup shredded Swiss cheese
• cup shredded Gruyere or additional Swiss cheese
• cup crumbled feta cheese
• 5 large eggs
• 1 cup half-and-half cream
• 1 Tbsp. minced fresh basil
• 1 Tbsp. minced fresh parsley
• 2 tsp. minced fresh dill

1. Preheat oven to 400. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.
2. Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

1 SLICE: 394 cal., 26g fat (13g sat. fat), 209mg chol., 380mg sod., 21g carb. (3g sugars, 0 fiber), 17g pro.

This overnight egg bake is ideal for guests. In the morning, simply let it come to room temperature and prepare a side dish as it bakes. Then get ready for compliments!

Lisa Speer, Palm Beach, FL

PREP: 30 min. + chilling BAKE: 55 min. + standing MAKES: 12 servings

• 4 cups cubed ciabatta bread
• 2 Tbsp. butter, melted
• 2 Tbsp. olive oil
• 2 cups shredded Gruyere or Swiss cheese