Taste of Home - Taste of Home Christmas: 465 Recipes For a Merry Holiday

A TASTE OF HOME/READERS DIGEST BOOK 2013 Reiman Media Group, Inc.
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All rights reserved. Taste of Home and Readers Digest are registered trademarks of The Readers Digest Association, Inc. EDITORIALEditor-in-Chief: Catherine Cassidy Creative Director: Howard Greenberg Editorial Operations Director: Kerri Balliet Managing Editor, Print & Digital Books: Mark Hagen Associate Creative Director: Edwin Robles Jr. Editors: Heather Ray, Jan Briggs, Michelle Rozumalski Art Director: Raeann Sundholm Layout Designers: Catherine Fletcher, Nancy Novak Editorial Production Manager: Dena Ahlers Copy Chief: Deb Warlaumont Mulvey Copy Editor: Dulcie Shoener Content Operations Manager: Colleen King Content Operations Assistant: Shannon Stroud Executive Assistant: Marie Brannon Chief Food Editor: Karen Berner Food Editors: James Schend; Peggy Woodward, RD Associate Food Editor: Krista Lanphier Recipe Editors: Mary King; Annie Rundle; Jenni Sharp, RD; Irene Yeh Test Kitchen & Food Styling Manager: Sarah Thompson Test Cooks: Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke Food Stylists: Kathryn Conrad (senior), Leah Rekau, Shannon Roum Prep Cooks: Megumi Garcia, Melissa Hansen, Nicole Spohrleder, Bethany Van Jacobson Photography Director: Stephanie Marchese Photographers: Dan Roberts, Jim Wieland Photographer/Set Stylist: Grace Natoli Sheldon Set Stylists: Melissa Haberman, Dee Dee Jacq Business Analyst: Kristy Martin Billing Specialist: Mary Ann Koebernik BUSINESSGeneral Manager, Taste of Home Cooking Schools: Erin Puariea Vice President, Brand Marketing: Jennifer Smith Vice President, Circulation & Continuity Marketing: Dave Fiegel READERS DIGEST NORTH AMERICAVice President, Business Development & Marketing: Alain Begun President, Books & Home Entertainment: Harold Clarke General Manager, Canada: Philippe Cloutier Vice President, Operations: Mitch Cooper Chief Operating Officer: Howard Halligan Vice President, Chief Sales Officer: Mark Josephson Vice President, General Manager, Milwaukee: Frank Quigley Vice President, Digital Sales: Steve Sottile Vice President, Chief Content Officer: Liz Vaccariello Vice President, Global Financial Planning & Analysis: Devin White THE READERS DIGEST ASSOCIATION, INC.President and Chief Executive Officer: Robert E. Guth Cooking, Caring, Sharing is a registered trademark of Reiman Media Group, Inc.

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G et ready for your most magical Christmas yet! Each of the 12 colorful chapters featured inside Taste of Home Christmasis rich with inspiring recipes as well as heartwarming memories from kitchens across America. Fromfun, carefree dishes to whimsical desserts, 465 recipes from other family cooks are waitingto be part of your holiday festivities. In this extraordinary collection, youll find more than 180 cookies, treats and homemade gifts to charm friends and welcome any out-of-town guestsplus youll discover 13 complete party menus, 50 festive appetizers, dozens of brunch recipes and enough yuletide crafts to help deck your buffet with holiday spice and everything nice.

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	Recipes marked Fast Fix can be made in 30 minutes or less.
	Recipes marked Make Ahead can be prepared in advance.

Contents Homemade cucumber yogurt gives these tender slices of beef a fresh flavor.

To save time, you can use 2 cups of plain Greek yogurt and skip the straining process. TASTE OF HOME TEST KITCHENPREP: 30 MIN. + CHILLING BAKE: 25 MIN. + CHILLING MAKES: 3 DOZEN 4 cups (32 ounces) plain yogurt 1 beef tenderloin roast (1 pounds) 2 tablespoons olive oil, divided 1 teaspoon salt, divided teaspoon plus teaspoon white pepper, divided 1 medium cucumber, peeled, seeded and diced 1 tablespoon finely chopped onion 1 garlic clove, minced 1 tablespoon white vinegar 1 French bread baguette (1 pound), cut into 36 thin slices 1 cup fresh arugula Sliced grape tomatoes, optional Line a fine mesh strainer with two layers of cheesecloth; place over a bowl. Place yogurt in strainer. Cover and refrigerate for at least 4 hours or overnight.

Rub tenderloin with 1 tablespoon oil. Sprinkle with teaspoon salt and teaspoon white pepper. In a large skillet, cook tenderloin over medium-high heat until browned on all sides. Transfer to a shallow roasting pan. Bake at 400 for 25-30 minutes or until a thermometer reads 145. Cool on a wire rack for 1 hour.

Cover and refrigerate. Transfer yogurt from strainer to another bowl (discard yogurt liquid). Add the cucumber, onion, garlic and remaining salt and white pepper. In a small bowl, whisk the vinegar and remaining oil; stir into yogurt mixture. Thinly slice the tenderloin. Spread yogurt mixture over bread slices; top with beef, arugula and, if desired, tomato slices.

Serve immediately or cover and refrigerate until serving.

I offered this comforting, hot drink to guests at one of my bunco gatherings. Everyone wanted a copy of the recipe. I like to keep a batch in the freezer for easy entertaining. CAROL BEYERL EAST WENATCHEE, WASHINGTON PREP: 10 MIN. + FREEZING MAKES: 14-18 SERVINGS 1 cup butter, softened 2 cups confectioners sugar 1 cup plus 2 tablespoons packed brown sugar 2 cups vanilla ice cream, softened 1 teaspoons ground cinnamon teaspoon ground nutmeg 1 teaspoon rum extract ADDITIONAL INGREDIENT (FOR EACH SERVING) cup boiling water In a large bowl, cream butter and sugars until light and fluffy.

Add the ice cream, cinnamon, nutmeg and extract. Transfer to a freezer container; freeze overnight. Yield: 3 cups mix. To prepare hot drink: Dissolve 3-4 tablespoons of mix in boiling water; stir well.

As a busy stay-at-home mom, I like great-tasting recipes that are easy and that the kids can help prepare. These savory snacks meet both of those requirements.Next page