Taste of Home Holidays & Celebrations: 467 Recipes for Every Occassion

A TASTE OF HOME/READERS DIGEST BOOK 2015 RDA Enthusiast Brands, LLC 1610 N. 2nd St., Suite 102, Milwaukee WI 53212 All rights reserved. Taste of Home and Readers Digest are registered trademarks of The Readers Digest Association, Inc. EDITORIAL Editor-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. Editor: Jan Briggs Art Director: Raeann Sundholm Layout Designer: Courtney Lovetere Editorial Production Manager: Dena Ahlers Copy Chief: Deb Warlaumont Mulvey Copy Editor: Mary-Liz Shaw Contributing Copy Editor: Valerie Phillips Business Analyst, Content Tools: Amanda Harmatys Content Operations Assistant: Shannon Stroud Editorial Services Administrator: Marie Brannon Food Editors: James Schend; Peggy Woodward, RD Recipe Editors: Mary King; 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 (lead), Leah Rekau, Shannon Roum Prep Cooks: Bethany Van Jacobson (lead), Megumi Garcia, Melissa Hansen Culinary Team Assistant: Megan Behr Photography Director: Stephanie Marchese Photographers: Dan Roberts, Jim Wieland Photographer/Set Stylist: Grace Natoli Sheldon Set Stylists: Melissa Franco, Stacey Genaw, Dee Dee Jacq Photo Studio Assistant: Ester Robards Editorial Business Manager: Kristy Martin Editorial Business Associate: Samantha Lea Stoeger BUSINESS Vice President, Group Publisher: Kirsten Marchioli Publisher: Donna Lindskog General Manager, Taste of Home Cooking School: Erin Puariea Executive Producer, Taste of Home Online Cooking School: Karen Berner THE READERS DIGEST ASSOCIATION, INC. President and Chief Executive Officer: Bonnie Kintzer Vice President, Chief Operating Officer, North America: Howard Halligan Chief Revenue Officer: Richard Sutton Chief Marketing Officer: Leslie Dukker Doty Senior Vice President, Global HR & Communications: Phyllis E.

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These are the tried-and-true dishes they prepare for holidays at their homes, and now theyre sharing their secrets with you. The Taste of Home Test Kitchen tests and approves each recipe, so you can take comfort knowing everything will turn out perfectly for your own celebration. So, what are you waiting for? With Holidays & Celebrations you have all the recipes you need to make any day worth celebrating! icons SLOW COOKER Recipes marked with this icon free up oven space, travel well and simmer on their own because theyre made in a slow cooker. INGREDIENTS With the exception of water, salt, pepper and oil, these dishes call for only a few items, many of which you likely have on hand. FREEZE IT With a little planning, you can make these holiday dishes ahead of time and simply store them in your freezer.

Spring

ITS EASY TO CREATE SPRINGTIME CELEBRATIONS AS BRIGHT AS THE SEASON ITSELF.

WHETHER YOURE SHAKING OFF WINTERS CHILL WITH A VALENTINES DAY PARTY, WATCHING THE BIG GAME ON TV WITH THE GUYS OR HOSTING A COLORFUL EASTER WITH THE PERFECT MENU, LET THE FOLLOWING CHAPTERS PUT A LIGHTHEARTED (AND DELICIOUS) SPRING IN YOUR STEP!

Be My Valentine

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ITS TIME TO GIVE JACK FROST THE COLD SHOULDER AND COZY UP WITH YOUR VALENTINE! FROM ROMANTIC DINNERS TO CUTE CLASSROOM TREATS, THE FOLLOWING PAGES ARE PACKED WITH DELIGHTFUL IDEAS THAT BEAT THE CHILL AND WARM HEARTS.

Mozzarella Strawberry Salad with Chocolate Vinaigrette

A chocolate salad dressing? How else would you dress a salad on Valentines Day? Dont let the unusual name and flavor combination confuse youthe salty prosciutto and mellow mozzarella are beautifully balanced with the sweet-tart chocolate balsamic vinegar dressing. TASTE OF HOME TEST KITCHEN

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START TO FINISH: 30 MIN. MAKES: 6 SERVINGS

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6 thin slices prosciutto or deli ham, chopped 1 package (5 ounces) spring mix salad greens 1 1/2 cups watercress 1 carton (8 ounces) fresh mozzarella cheese pearls 1 1/2 cups sliced fresh strawberries 1/4 cup dark chocolate chips 1/4 cup balsamic vinegar 1/4 cup olive oil 1 1/2 teaspoons honey 1/4 teaspoon salt 1/8 teaspoon pepper In a small skillet, cook prosciutto over medium heat until crisp. Remove to paper towels with a slotted spoon; drain and set aside. Divide salad greens and watercress among six salad plates.

Arrange cheese, strawberries and prosciutto over greens. In a microwave, melt chocolate; stir until smooth. Whisk in the vinegar, oil, honey, salt and pepper. Drizzle over each salad. TOP TIP Go Green! Spice up salads and sandwiches with the small dark green leaves and edible stems of watercress. Grown in cool-running streams and brooks, it has a pungent flavor that is slightly bitter or peppery.

Its available in bunches in the produce aisle of the grocery store.

Berry Mini Cheesecakes

Theres always room for dessert when these special little bites are on the menu! TASTE OF HOME TEST KITCHEN

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PREP: 20 MIN. BAKE: 15 MIN. + CHILLING MAKES: 1 1/2 DOZEN

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1 cup graham cracker crumbs 3 tablespoons butter, melted 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla extract 1 egg, lightly beaten 18 fresh raspberries Preheat oven to 350. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups.