Allrecipes (January 2020)

HOLIDAY RECIPES & MORE
SWEETLEAF.COM







CUT THE SUGAR, KEEP THE DELICIOUS






From appetizers to entrées, drinks to desserts,



SweetLeaf is a great choice to reduce added


sugars during the holiday and all year long.









®
SWEETLEAF VANILLA CHOCOLATE MOUSSE

4 cups of heavy cream

















































































T A S T E S G R E A T



Roll With It TRENDING

























roll




with


























it














































There’s perhaps nothing better on a frosty morning than a cup of

coffee and a freshly baked cinnamon roll. That’s why we’re rolling


out—and riffing on—our most popular roll recipe.



BY NICHOLE AKSAMIT | PHOTOS ANDY LYONS | FOOD STYLING PAUL GRIMES | PROP STYLING SUE MITCHELL




ALLRECIPES.COM 53 DEC/JAN 2020

Not simply cinnamon rolls, these are cinna-nom-nom-nom rolls.


Simple, versatile, and so darn delicious, Clone of a Cinnabon is the top-rated, most-saved, and
most-reviewed sweet roll recipe on Allrecipes.com. We’re serving it up here with the best tips

and techniques from the Allrecipes community, plus six tasty twists (“Variations We Love,” page 56)
that will have you and your holiday guests blissing out in no time.












“Putting half the
frosting on as
soon as they come got a bread
out of the oven machine?
and the rest on
“As soon as I take after they’ve We’re sharing a stand-mixer
them out of the cooled makes for version here, but this dough also
oven, I flip the the sticky-moist works well in a bread machine.
pan over, which rolls that so many For the bread-machine version,
allows all of the know and love.” go to armagazine.com/
yummy cinnamon – SHANNONTHESHE cinnabon.
drippings to
recoat the rolls.”
– JENNIFER WOODARD




















































ROLL OUT AND TOP THE DOUGH.
Aim for a 12x20-inch rectangle. Spread it with butter and
sprinkle with your cinnamon mixture, leaving a 1-inch
border on one long end. Then brush that border with water.












ALLRECIPES.COM 54 DEC/JAN 2020

clone of a


cinnabon Roll With It TRENDING




HANDS-ON 30 MIN TOTAL 3 HR, 5 MIN
MAKES 1 DOZEN SUBMITTED BY MARSHA FERNANDEZ
5,733 REVIEWS

For Rolls
1 cup warm milk (80°F to 90°F)
2 eggs, at room temperature
⅓ cup butter, melted
½ cup white sugar
1 tsp. salt
4½ cups bread flour
2¼ tsp. bread machine, instant,
or fast-rising active dry yeast
1 cup packed brown sugar ROLL IT INTO A LOG. Start with the long dry edge and
2½ Tbsp. cinnamon roll toward the wet edge until you have a neat log. Then press and
⅓ cup butter, softened pinch the wet edge against the log to seal the seam.
For Frosting
4 oz. cream cheese, softened
2 Tbsp. butter, softened
1½ cups powdered sugar
½ tsp. vanilla
⅛ tsp. salt

MAKE ROLLS
1. Preheat oven to 200°F. Pour milk, eggs,
melted butter, white sugar, and salt into the
bowl of a stand mixer; stir together by hand.
Add flour and yeast; mix with the dough hook
on low speed until mixture forms a neat ball
and cleans bowl sides, 5 to 10 minutes. Turn
off oven. Cover bowl with plastic wrap, then
transfer to oven with door ajar 10 minutes.
Close oven door and let dough rise until
doubled in size, about 1 hour, 10 minutes.
2. Turn dough out onto a floured surface;
cover and let rest 10 minutes. Meanwhile,
stir together brown sugar and cinnamon in
a small bowl.
3. Roll dough out to a 12x20-inch rectangle.
Spread with softened butter and sprinkle with CUT THE LOG INTO ROLLS. Slip unwaxed, unflavored
cinnamon mixture, leaving a 1-inch border
dental floss beneath the log. Crisscross the floss ends and pull them tight
along 1 long end. Brush border with water.
to cut without flattening the log. You also can use a serrated knife.
4. Starting from the other long end, tightly
roll up dough to form a log. Pinch edge to seal
seam. Use a length of unwaxed, unflavored
dental floss or a serrated knife to cut log into
12 (11/2 -inch-thick) rolls. Arrange rolls, with a
little space between them, on a parchment-
lined 10x15-inch rimmed baking sheet.
5. Cover and let rise until nearly doubled,
about 45 minutes. Or store in the fridge up to
1 day and let stand 30 minutes before baking.
6. Preheat oven to 375°F. Bake rolls until
golden brown, 15 to 20 minutes. Use a paring
knife to pull up center-most roll. If dough
is still sticky and raw-looking, return pan to
oven and bake 5 minutes more.

MEANWHILE , MAKE FROSTING
7. Beat together cream cheese, butter,
powdered sugar, vanilla, and salt. Spread
hot rolls with half of frosting. Cool in pan
10 minutes, then spread with remaining
frosting. Serve warm.
GIVE THEM ROOM TO RISE. Arrange the rolls, with a little
armagazine.com/cinnabon-clone
space between them, on a rimmed baking sheet lined with parchment
PER 1 ROLL: 504 CAL; 18G FAT (10G SAT); 9G PRO;
78G CARB (2G FIBER, 40G SUGARS); 370MG SODIUM paper. Parchment minimizes cleanup and keeps fillings from scorching.

Roll With It TRENDING variations 1. 2.







we love







MAPLE & BACON ROLLS
Substitute 1 Tbsp. creamy peanut
butter for 1 Tbsp. of the butter in the
frosting. Make candied bacon: Cook 4 slices
chopped bacon in a large skillet until nearly
crisp. Stir in 2 Tbsp. packed brown sugar and
cook, stirring, until crisp. Drizzle frosted rolls
with maple syrup and top with candied bacon.



RED VELVET
CINNAMON ROLLS
Replace 1/4 cup of the flour with
unsweetened cocoa powder, and replace 1 Tbsp.
of the milk with red food coloring. Sprinkle
frosted rolls with white or red sparkling sugar. 3. 4.



PEPPERMINT MOCHA ROLLS
Add 1/4 tsp. instant espresso powder to the
warm milk. Reduce flour to 4 cups and 3 Tbsp.
and add 2/3 cup unsweetened cocoa powder to the
flour-yeast mixture. Omit cinnamon and add 1 Tbsp.
instant espresso powder and 1/2 cup miniature
semisweet chocolate chips to the filling. Add 1/2 tsp.
peppermint extract to the frosting, and sprinkle
frosted rolls with 1/3 cup crushed peppermint candies.


PEANUT BUTTER
& JELLY ROLLS
Substitute 1 Tbsp. creamy peanut
butter for 1 Tbsp. of the butter in the frosting.
for taller,
Drizzle frosted rolls with strawberry syrup.
rounder rolls
PISTACHIO &
POMEGRANATE ROLLS Let rolls rise and bake in
Add 2/3 cup chopped pistachio nuts greased jumbo muffin cups,
and 1 tsp. ground cardamom to the filling. Make which maximize height
pomegranate syrup by bringing 11/2 cups 5. and limit spread.
pomegranate juice, 1/4 cup honey, and 1 Tbsp. lemon
juice to a boil. Simmer 30 minutes or until reduced
to 1/2 cup; tint with red food coloring, if desired.
Drizzle frosted rolls with pomegranate syrup.

6.
CARAMEL-PECAN
STICKY BUNS
Cook 3/4 cup packed brown
sugar and 1/2 cup butter in a small
saucepan over medium heat until melted
into a smooth sauce, about 5 minutes.
Stir in 3 Tbsp. whipping cream and 1/4 tsp. salt.
Remove from heat. Pour into bottom of
prepared baking pan and sprinkle with 3/4 cup
chopped pecans before adding the rolls.
When baking, put an extra-large foil-lined
baking sheet on the rack beneath the
rolls to catch any drips. Invert buns onto
serving platter immediately after baking.
Omit the frosting.




ALLRECIPES.COM 56 DEC/JAN 2020

P E P P E R M I N T B A R K
C O O K I E S A N D C R E A M
C H E E S E C A K E



Prep Time: 30 min. | Total Time: 6 hours 35 min. | Makes: 16 servings
(incl. refrigerating)

WHAT YOU NEED
30 OREO Cookies, divided
1 Tbsp. butter or margarine, melted
35 starlight mints, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
2 oz. BAKER'S White Chocolate


MAKE IT
HEAT oven to 325°F.
USE pulsing action of food processor to process 18 cookies until finely
ground. Add butter; mix well. Press onto bottom of 9-inch springform pan.
Bake 10 min.
CRUSH 30 mints, then chop 10 of remaining cookies. Beat cream cheese
and sugar in large bowl with mixer until blended. Add eggs, 1 at a time,
mixing on low speed after each just until blended. Stir in crushed mints
and chopped cookies. Pour over crust.
BAKE 55 min. or until center is almost set. Run knife around rim of pan to
loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
MEANWHILE, crush remaining mints, then chop remaining cookies.
Cover baking sheet with parchment. Melt chocolates separately as
directed on packages. Spread semi-sweet chocolate into thin layer on
prepared baking sheet; top with tablespoonfuls of the white chocolate.
Swirl gently with spoon. Top with crushed mints and chopped cookies.
Refrigerate until firm.
BREAK chocolate bark into small pieces; sprinkle over cheesecake
before serving.


Variation:
Substitute 3/4 cup crushed candy canes for the starlight mints. Reserve
1 Tbsp. crushed candy for sprinkling over the swirled chocolate bark;
stir remaining crushed candy into the cheesecake batter before baking
as directed.

















©2019 Kraft Foods

BY CAITLYN DIIMIG
PHOTOS BRIE PASSANO
FOOD STYLING GREG LUNA
PROP STYLING SUE MITCHELL


































































DECORATE THE PERFECT


Bûche de Noël 1. EXTRA CAKE 2. BUTTERCREAM


To create branches coming off AND POWDERED SUGAR
French for “yule log,” a bûche de noël (BOOSH the central log, we baked a second Frost the rolled log with chocolate

duh noh-EHL) is a chocolate cake rolled into a batch of the cake. (It’s best to make or vanilla buttercream. Drag fork
and bake it separately instead of tines through the frosting to
log shape and filled with mousse or buttercream
doubling the first batch.) Cut the resemble tree bark. Or for a more
frosting. It can be decorated in all manner second cake in half, arrange the modern take, gently swoop an
halves on opposite sides of the log, offset spatula through the frosting.
of ways to resemble a log. To get our look:
and conceal seams with frosting. Then dust with as much or as little
powdered sugar as you’d like.

Our favorite dessert ingredients just happen to resemble

winter’s quintessential element: snow! Powdered sugar, coconut flakes,

and white chocolate remind us of snow mists and drifts. Whether Snowy Desserts TRENDING

you’re on shovel duty or still waiting for flakes to stick, these five snowy

desserts will whisk you off to a dreamy winter wonderland.















D E S S E R T S












“I decorated
the cake with
whipping
cream and
mushrooms
made of
Hershey’s Kisses
and small
marshmallows
on toothpicks
with red
gel polka dots.” “I toasted
coconut flakes
– AGGIE2004
and placed
them on the
serving plate
to look like
snowy soil
B Û C H E under the cake.”
de N O Ë L – FEISMOM
108
pg.


















3. MERINGUE 4. CRANBERRIES
MUSHROOMS AND ROSEMARY
You can find prepared meringue Holly’s green leaves and red berries
mushrooms in stores or at your are synonymous with Christmas,
local bakery. (Or DIY with this but they’re also poisonous. Adorn
recipe: armagazine.com/ your cake with this nontoxic look-
meringue-mushrooms.) Dust alike instead: Wet fresh rosemary
them with a little cocoa powder sprigs and fresh (or thawed frozen)
before placing at the base of the cranberries with a little water, then
cake for a more realistic feel. roll in decorating sugar.







ALLRECIPES.COM 59 DEC/JAN 2020

Snowy Desserts TRENDING











coconut

108
pg.













































russian

108
pg.












“I made these
with my
grandkids.
They had fun
rolling them
in the powdered
sugar. We
used a small
scoop to make
them uniform
in size.”
– JANET






















ALLRECIPES.COM 60 DEC/JAN 2020

Nanaimo
nanaimo
(nah-NIGH-
110 moe) bars,
pg. named after a
city in British
Columbia,
Canada, are a
triple-layer
dessert. The
creamy middle
layer and
coconut-flaked
bottom layer
remind us of
winter drifts
piled high.




































































blondies
108

pg.



DINNER FIX






weeknight winners / all in one / simple sides / menus






































































PHOTOS: BRIE PASSANO; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL


























ROASTED CHICKEN
WITH LEMON
AND ROSEMARY
(recipe on next page)










ALLRECIPES.COM 63 DEC/JAN 2020

Weeknight Winners DINNER FIX




“I used tomato
paste in place of
tomato sauce and
also used just the “To make mine
solid portion of thicker and to
the coconut milk. blend the flavors
I think the sauce more, I cooked the
was a perfect full can of coconut
consistency!” milk right in
– JENT with the rest
of the ingredients,
rather than
adding it
at the end.”
– ILA























weeknight winners










These recipes need just 20 minutes (or less!) of hands-on time. ROASTED CHICKEN WITH
Your oven, slow cooker, or Instant Pot will take care of the rest. LEMON AND ROSEMARY
PHOTO ON PREVIOUS PAGE

INSTANT POT COCONUT-CURRY CHICKEN HANDS-ON 20 MIN TOTAL 1 HR
SERVES 6 SUBMITTED BY CHERYLB413
HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN SERVES 8 SUBMITTED BY HELENE CHOI
60 REVIEWS
52 REVIEWS
diced tomatoes, tomato sauce, and sugar. 1 (4- to 5-lb.) whole chicken, cut into
1 Tbsp. coconut oil 2. Prick holes in chicken using a fork; sprinkle 8 pieces, or 3 lb. chicken pieces
1 cup chopped onion with salt, black pepper, and remaining 1 Tbsp. 1 large red onion, cut into wedges
2 cloves garlic, chopped curry powder. Transfer chicken to multicooker. 1 lemon, sliced
3 Tbsp. curry powder 3. Close and lock lid; turn venting knob to 8 cloves garlic
⅛ tsp. cayenne pepper seal. Select High Pressure and set timer 4 sprigs fresh rosemary, plus
1 (14.5-oz.) can diced tomatoes, for 10 minutes. Allow 10 to 15 minutes for more for garnish
with juices pressure to build. ¼ cup olive oil
1 (8-oz.) can tomato sauce 4. Let pressure release naturally, 5 to ½ tsp. salt
1 Tbsp. sugar 10 minutes. Carefully remove lid. Transfer ½ tsp. black pepper
2 lb. boneless, skinless chicken to a plate, shred with 2 forks, then
1. Preheat oven to 450°F.
chicken breasts return to cooker. Select Sauté; cook, stirring, 2. Add chicken, red onion, lemon slices, garlic,
¼ tsp. kosher salt until liquid is lightly boiling, 2 to 3 minutes.
and 4 rosemary sprigs in a large bowl. Drizzle
¼ tsp. black pepper Select Keep Warm. Stir in coconut milk; cook
with oil and sprinkle with salt and pepper; toss to
1 (14-oz.) can coconut milk 10 minutes more to allow flavors to blend. coat. Spread mixture in a 10x15-inch baking pan.
2 (8.5 oz.) pouches 5. Meanwhile, cook rice according to package
3. Roast 35 to 40 minutes, or until an instant-

microwavable basmati rice directions. Fluff with a fork. Serve chicken
read thermometer inserted into thickest parts of
Chopped cilantro and lime wedges, mixture over rice and garnish with cilantro thighs registers 170°F. Garnish with rosemary.
for garnish and lime wedges.
armagazine.com/roasted-rosemary-chicken
1. Heat coconut oil in an electric multicooker armagazine.com/curry-chicken HEALTHY GLUTEN-FREE
set on Sauté. Stir in onion; cook 1 minute. Stir in GLUTEN-FREE
PER SCANT 1-CUP SERVING: 357 CAL; 22G FAT (5G SAT);
garlic, 2 Tbsp. curry powder, and the cayenne; PER SERVING (1 CUP CHICKEN MIXTURE AND ½ CUP 34G PRO; 6G CARB (1G FIBER, 2G SUGARS); 287MG SODIUM
RICE): 522 CAL; 17G FAT (13G SAT); 32G PRO; 60G CARB
cook 2 minutes. Turn off cooker and stir in (4G FIBER, 6G SUGARS); 304MG SODIUM




ALLRECIPES.COM 64 DEC/JAN 2020

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Naturally





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Discover easy recipes at torani.com














































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established by independent professional chefs. © 2019 Torani/R. Torre & Company

Weeknight Winners DINNER FIX

















































INSTANT POT KIELBASA SLOW COOKER INSTANT POT
AND CABBAGE BARBECUED BEEF RIBS MUSHROOM RISOTTO
HANDS-ON 10 MIN TOTAL 30 MIN HANDS-ON 10 MIN TOTAL 4 HR, 10 MIN HANDS-ON 15 MIN TOTAL 30 MIN
SERVES 8 SUBMITTED BY AMY VAN SICLEN SERVES 4 SUBMITTED BY SHARRON SERVES 6 SUBMITTED BY SHAUNA JAMES AHERN
20 REVIEWS 210 REVIEWS 141 REVIEWS

24 oz. Polish beef kielbasa, 1 cup ketchup ¼ cup unsalted butter
halved lengthwise and cut 1 (6-oz.) can tomato paste ¼ cup olive oil
into ½ -inch slices ¾ cup packed brown sugar 3 cups diced mushrooms
1 cup chopped onion ½ cup cider vinegar or 1 cup chopped onion

¼ cup butter distilled white vinegar 1 (6-inch) sprig fresh rosemary,
1 (14.5-oz.) can reduced-sodium ¼ cup water plus more for garnish
beef broth 2 Tbsp. yellow mustard 1½ cups Arborio rice
1 tsp. bottled hot sauce, or to taste 1½ tsp. salt 1 qt. low-sodium vegetable broth
½ tsp. dried thyme 4 lb. beef short ribs or back ribs ¾ cup dry white wine
½ tsp. salt Sliced green onion, for garnish ½ tsp. salt
½ tsp. black pepper ½ tsp. black pepper
1. Stir together ketchup, tomato paste,
1 (2-lb.) head cabbage, cored and ¾ cup grated Parmesan cheese
brown sugar, vinegar, water, mustard,
chopped into 1½ -inch pieces Toasted pine nuts or walnuts
Crushed red pepper, for garnish and salt in a 5- to 6-qt. oval slow cooker,
stirring to dissolve brown sugar and salt. 1. Select Sauté function on an Instant Pot
1. Select Sauté function on an Instant 2. Add ribs and turn to coat. Cook, and set to Normal. Add butter and oil; stir
Pot. Add kielbasa; cook, stirring, until well covered, until tender, about 4 hours on until butter melts, about 2 minutes. Add
browned, 5 to 7 minutes. Stir in onion; cook High or 8 hours on Low. Transfer ribs with mushrooms; cook, stirring occasionally, until
until softened, about 3 minutes. Add butter, a slotted spoon to a platter and skim fat slightly softened, about 3 minutes. Stir in
let it melt, then stir in broth, hot sauce, thyme, from sauce. Serve with sauce and garnish onion; cook 2 minutes. Add rosemary sprig;

salt, and black pepper. Add cabbage and stir with green onion. (Ribs can be made cook 1 minute more. Stir in rice until grains are
until well coated. 1 day ahead and chilled, covered. coated. Stir in broth, wine, salt, and pepper.
2. Close and lock lid; turn venting knob The flavor improves, and it’s easier to 2. Close and lock lid; turn venting knob to seal.
to seal. Select High Pressure and set timer remove the fat.) Select High Pressure and set timer for 6 minutes.
for 5 minutes. Allow 10 to 15 minutes for Allow 10 to 15 minutes for pressure to build.
pressure to build. armagazine.com/slow-cooker- 3. Release pressure using quick-release
barbecued-beef-ribs
3. Release pressure carefully using quick- method and carefully remove lid. Stir risotto
GLUTEN-FREE
release method. Unlock and remove lid. until creamy, about 1 minute. Discard rosemary
PER SERVING ( 7.25 OZ. MEAT AND ¼ CUP SAUCE):
Serve garnished with red pepper and, 671 CAL; 34G FAT (15 G SAT); 67G PRO; 26G CARB stem. Stir in ½ cup Parmesan until melted
(1G FIBER, 22G SUGARS); 1,207MG SODIUM
if desired, with rice or bread. and combined. Season to taste with additional
salt and pepper. Top servings with remaining
armagazine.com/instant-pot- TOP 10 SIDES TO
kielbasa-and-cabbage MAKE RIBS A MEAL ¼ cup Parmesan and toasted nuts.
Hover your phone’s camera

HIDDEN GEM QUICK GLUTEN-FREE here to see the 10 best side armagazine.com/instant-pot-mushroom-risotto
dishes for these ribs (fritters,
PER 1¼ -CUP SERVING: 368 CAL; 24G FAT (8G SAT); QUICK VEGETARIAN GLUTEN-FREE

13G PRO; 24G CARB (3G FIBER, 5G SUGARS); apple coleslaw, and more).
748MG SODIUM No app download needed! PER 1-CUP SERVING: 425 CAL; 22G FAT (8G SAT); 8G PRO;
47G CARB (3G FIBER, 4G SUGARS); 470MG SODIUM


ALLRECIPES.COM 66 DEC/JAN 2020

We’ve got answers to questions like

honey, why are you flossing




that bundt cake?





















































Discover the secret to the perfect holiday
bundt cake, how to slice it expertly using

dental floss, plus hundreds of other recipes

made with heart healthy* California walnuts

at walnuts.org.













*Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol
diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of
total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid Ð the plant-based omega-3. So Simple. So Good.®

E L L I E K R I E G E R
hosts and produces

Ellie’s Real Good
Food on Public
Television. She is a

registered dietitian,
has authored five

cookbooks, writes a
column for The
Washington Post,

and creates IGTV and
Facebook food videos.































one



in












Celebrity cook Ellie Krieger marries


healthy cooking with the



simplicity of one-pan dinners.












BY DOUG CRICHTON

PHOTOS
ANDY LYONS
FOOD STYLING
PAUL GRIMES
PROP STYLING
SUE MITCHELL




ALLRECIPES.COM 68 DEC/JAN 2020

Life can

be so Ellie Krieger DINNER FIX
chaotic with

everyone

running in

different

directions,

so who has the time or
energy for a fussy meal and
a sink full of dirty dishes?
“I know I don’t!” says Ellie
Krieger, a James Beard
Award-winning cooking-
show host and cookbook
author. “But I do want
delicious, healthy meals for
me and my family, and
I know most other people
do, too.” That’s the idea
behind her new cookbook,
Whole in One: Complete,
Healthy Meals in a Single
Pot, Sheet Pan, or Skillet.
Here, she shares five of her
favorites with us.

















ROASTED VEGETABLE BOWL WITH WHITE
E L L I E S AY S . . . BEANS AND GARLIC-BALSAMIC DRESSING
“This vegetable- HANDS-ON 10 MIN TOTAL 55 MIN SERVES 4 SUBMITTED BY ELLIE KRIEGER
NEW RECIPE GO ONLINE TO RATE & REVIEW
bowl recipe turns a
sheet pan of simply

roasted potatoes (about 3 potatoes), cut Add zucchini and rosemary, toss,
into 1-inch cubes then continue roasting until
and zucchini into a
4 cloves garlic, unpeeled vegetables are tender and browned,
boldly flavorful 1/4 cup olive oil about 20 minutes. Let cool.

plant-powered 3/4 tsp. salt 3. To make dressing, squeeze roasted
1/2 tsp. black pepper garlic out of its skin into a small bowl,
meal with hardly 2 zucchini, quartered and cut mashing it slightly with a fork. Add

any effort. White into 1-inch pieces remaining 2 Tbsp. oil, the balsamic
11/2 tsp. chopped fresh rosemary vinegar, and remaining 1/4 tsp. each
beans and toasted or 1/2 tsp. dried rosemary salt and pepper; whisk to combine.
pine nuts bring 1 Tbsp. balsamic vinegar 4. Toss roasted potatoes and zucchini

the protein.” 1 (15-oz.) can cannellini beans, in a large bowl with beans, arugula,
rinsed and drained tomatoes, and dressing. Serve in
3 cups baby arugula bowls sprinkled with toasted pine
1 cup grape tomatoes, halved nuts. (Potatoes, zucchini, and dressing
can be made up to 3 days ahead and
1. Preheat oven to 400°F. Spread
chilled in separate airtight containers.)
pine nuts on a sheet pan; roast until
golden and fragrant, 2 to 3 minutes. armagazine.com/roasted-
Transfer to a plate to cool. vegetable-bowl
2. Put potatoes and garlic on HEALTHY GLUTEN-FREE VEGAN
sheet pan. Drizzle with 2 Tbsp. oil PER 2-CUP SERVING: 396 CAL; 21G FAT (3G SAT);
11G PRO; 45G CARB (10G FIBER, 8G SUGARS);
599MG SODIUM

Ellie Krieger DINNER FIX SPLIT-PEA OUP WITH UN-DRIED TOMATO GREMOLATA’

‘
S
S
HANDS-ON 15 MIN TOTAL 1 HR, 35 MIN SERVES 4 SUBMITTED BY ELLIE KRIEGER NEW RECIPE GO ONLINE TO RATE & REVIEW

garlic; cook 30 seconds more. Stir in
For Soup

2 Tbsp. olive oil
broth, split peas, thyme, bay leaf, salt, and
2 cups diced onion
pepper; bring to a boil. Reduce heat to

low; simmer, partially covered, until peas
3/4 cup finely diced carrot
2/3 cup finely diced celery

2 tsp. minced garlic
Make Topping
6 cups low-sodium vegetable

2. Meanwhile, stir together parsley, sun-
dried tomatoes, garlic, paprika, and salt in
broth or chicken broth are falling apart, about 11/4 hours.
11/4 cups dried green split peas a small bowl.
2 fresh thyme sprigs 3. Remove thyme sprigs and bay leaf from
1 bay leaf soup; discard. Add more broth or water
1/2 tsp. salt to thin as desired, and more salt to taste.
1/4 tsp. black pepper (If you prefer creamy soup, purée with an
For ‘Gremolata’ immersion blender or in several batches
1/2 cup finely chopped fresh parsley in a regular blender.) Serve topped with
1/4 cup finely chopped sun-dried Gremolata. (Soup keeps up to 4 days,
tomatoes chilled in an airtight container, or frozen
3/4 tsp. finely minced garlic up to 3 months. Gremolata can be made
1/4 tsp. smoked paprika up to 4 days ahead and chilled in a
1/4 tsp. salt separate airtight container.)

Make Soup armagazine.com/split-pea-soup-with-
1. Heat oil in a large pot over medium tomato-gremolata
heat. Add onion, carrot, and celery; cook HEALTHY VEGETARIAN GLUTEN-FREE
until softened, about 6 minutes. Stir in PER 11/2-CUP SERVING: 384 CAL; 10G FAT (2G SAT);
23G PRO; 55G CARB (18G FIBER, 11G SUGARS);
591MG SODIUM












E L L I E S AY S . . .

“When I first made
this soup, I was
eager to see how

my loyal taste-
tester family (Thom
and Bella) reacted. I

expected them to
be wowed by its

deliciously different
topping, but they
scarfed down the

entire soup,
unadorned, before

I even had a chance
to tell them there
was a topping. That

confirmed this soup
is plenty flavorful

on its own. But trust
me when I tell you
the topping takes it

to another level.”







ALLRECIPES.COM 70 DEC/JAN 2020

E L L I E S AY S . . .
“I’m not sure if much
sheet-pan cooking is

done in the South of
France, but classic

Niçoise (‘in the style
of Nice’) flavors of
olives, herbs,

tomatoes, vegetables,
and seafood

combine beautifully
on one pan for a
healthy and

sumptuous meal.
A key shortcut here

is to buy prepared
olive tapenade. Serve
this with a crusty

baguette, if you’d
like, just as they’d
do in France.”





















RECIPES FROM WHOLE IN ONE: COMPLETE, HEALTHY MEALS IN A SINGLE POT, SHEET PAN, OR SKILLET




BY ELLIE KRIEGER, FROM DA CAPO LIFELONG BOOKS. © COPYRIGHT 2019 ELLIE KRIEGER











ROASTED COD NIÇOISE

HANDS-ON 15 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY ELLIE KREIGER NEW RECIPE GO ONLINE TO RATE & REVIEW

11/2 lb. small new red potatoes, 1. Preheat oven to 400°F. Line an extra- 4. Bake until cod is no longer
cut into 1-inch chunks large rimmed baking sheet with parchment translucent and flakes easily with a fork,
2 Tbsp. olive oil paper. Coat parchment with cooking spray. 12 to 15 minutes. If vegetables need
1/4 tsp. plus 1/8 tsp. salt 2. Toss potatoes in a bowl with 11/2 Tbsp. more cooking, transfer cod to a plate
8 oz. fresh thin green beans oil and 1/4 tsp. salt. Transfer to prepared and cover with foil to keep warm. Roast
11/2 tsp. coarse-ground Dijon mustard baking sheet and roast 20 minutes. vegetables 5 to 10 minutes more.
1/8 tsp. black pepper 3. Toss green beans in bowl with 5. Serve with lemon wedges, tomatoes,
4 (6-oz.) cod fillets remaining 1/2 Tbsp. oil, the mustard, and parsley. (Fish and vegetables keep up
3 Tbsp. prepared black remaining 1/8 tsp. salt, and the pepper. to 2 days, chilled in an airtight container.)
olive tapenade Push potatoes to one side of baking sheet. armagazine.com/roasted-cod-nicoise
Lemon wedges, for garnish Add green beans, leaving room for fish, HEALTHY GLUTEN-FREE
1 cup grape tomatoes, halved then add fish. Spread 3/4 Tbsp. tapenade PER SERVING (1 FILLET, 3/4 CUP POTATOES,
2 Tbsp. chopped fresh parsley on each fillet. 1/3 CUP GREEN BEANS, AND 1/4 CUP TOMATOES):
393 CAL; 13G FAT (2G SAT); 35G PRO; 34G CARB
(5G FIBER, 6G SUGARS); 455MG SODIUM

E L L I E S AY S . . .

“If you tend to get
bored with your

healthy eating
routine, stick with

me. There is a
world of healthy
flavor to explore.

This West African-
inspired meal is

case in point: It’s a
fragrant, satisfying
combination

of familiar
ingredients used in

an excitingly
different way.”










































WEST AFRICAN-STYLE PEANUT TEW WITH CHICKEN
S
HANDS-ON 20 MIN TOTAL 45 MIN SERVES 6 SUBMITTED BY ELLIE KRIEGER NEW RECIPE GO ONLINE TO RATE & REVIEW
11/2 lb. boneless, skinless chicken 1/2 bunch collard greens, tough ribs cinnamon, and remaining 1/2 tsp. salt;
breasts, cut into 1-inch pieces removed and leaves chopped cook, stirring, 30 seconds.
1 tsp. salt (about 3 cups) 3. Stir in broth, tomatoes, sweet potato,
1/4 tsp. black pepper 2 red bell peppers, collard greens, and red bell peppers; bring
3 Tbsp. peanut oil seeded and chopped to a boil. Reduce heat to medium-low;
2 cups diced onion 1/3 cup natural-style peanut butter, simmer, partially covered, until vegetables
2 cloves garlic, minced smooth or chunky are tender, about 20 minutes. Return
2 Tbsp. finely minced fresh ginger 6 Tbsp. chopped peanuts chicken and accumulated juices to pot.
1 tsp. ground coriander Return to a boil, then stir in peanut butter;
1. Season chicken with 1/2 tsp. salt and the
1/2 tsp. cumin simmer until incorporated and chicken is
black pepper. Heat 1 Tbsp. oil in a large
1/4 tsp. turmeric cooked through, 3 to 5 minutes. Garnish
1/4 tsp. cinnamon pot over medium-high heat. Add half of with chopped peanuts. (This keeps up to
chicken; cook until no longer pink, 2 to
4 cups low-sodium chicken broth 4 days, chilled in an airtight container.)
3 minutes, then transfer to a plate. Repeat
1 (14.5-oz.) can no-salt-added
with 1 Tbsp. oil and remaining chicken. armagazine.com/west-african-style-
diced tomatoes, with juices
2. Add remaining 1 Tbsp. oil to pot and peanut-stew
1 (12-oz.) sweet potato, peeled HEALTHY GLUTEN-FREE
and cut into 1-inch cubes reduce heat to medium. Add onion; cook
until softened, about 3 minutes. Add PER 2-CUP SERVING: 442 CAL; 22G FAT (4G SAT);
37G PRO; 26G CARB (6G FIBER, 9G SUGARS);
garlic, ginger, coriander, cumin, turmeric, 601MG SODIUM

S
FENNEL-RUBBED PORK CHOPS WITH APPLE, KALE, AND WEET POTATO
HANDS-ON 30 MIN TOTAL 35 MIN  SERVES 4 SUBMITTED BY ELLIE KRIEGER NEW RECIPE GO ONLINE TO RATE & REVIEW

1 tsp. fennel seeds 1. Using a mallet or rolling pin, crush 4. Add remaining 1 Tbsp. oil and the
1/2 tsp. whole black peppercorns fennel seeds and peppercorns in a small onion to skillet; cook until onion is Ellie Krieger DINNER FIX
3/4 tsp. salt zip-top plastic bag until coarsely ground. softened, about 2 minutes. Add apple;
4 (1-inch-thick) boneless pork loin (Or pulse them briefly in a spice or coffee cook 1 minute more. Add broth, stirring
SEE ELLIE IN
chops (about 1 lb. total) grinder.) Sprinkle mixture and 1/4 tsp. salt to scrape up browned bits, then stir in ACTION!
1/4 cup olive oil on both sides of chops. mustard and sweet potatoes. Increase Hover your phone’s
camera here to
2 (9- to 10-oz. each) sweet 2. Heat 2 Tbsp. oil in a large, high-sided heat to medium-high; simmer until apple watch Ellie’s how-to
potatoes, peeled and diced skillet over medium heat. Add sweet is slightly softened and liquid has slightly videos on recipes
1/2 onion, cut thinly into half-moons potatoes; cook, stirring occasionally, until reduced, 1 to 2 minutes. from her cookbook.
(about 1/2 cup) fork-tender, 10 to 12 minutes. Sprinkle with 5. Add kale and remaining 1/4 tsp. salt; (No app download
1 red apple, such as Jonagold or 1/4 tsp. salt, then transfer to a plate. cook, stirring occasionally, until kale needed!)
Honeycrisp, unpeeled, cored, and 3. Heat 1 Tbsp. oil in skillet over medium- is tender, about 1 minute. Add any
sliced into 1/4 -inch-thick wedges high heat. Add chops and reduce heat accumulated juices from plate with pork.
1 cup reduced-sodium to medium; cook, turning once, about Serve chops with vegetable mixture.
chicken broth 4 minutes, or until an instant-read armagazine.com/fennel-rubbed-
1 tsp. Dijon mustard thermometer inserted into thickest parts pork-chops
4 cups lightly packed, registers 145°F. Transfer chops to a plate QUICK HEALTHY GLUTEN-FREE
coarsely chopped kale and tent with foil.
PER SERVING (1 CHOP AND 1 CUP VEGETABLES):
411 CAL; 18G FAT (3G SAT); 28G PRO; 38G CARB
(8G FIBER, 10G SUGARS); 787MG SODIUM


































E L L I E S AY S . . .
“A sprinkle of crushed

fennel seeds and
black peppercorns

give lean pork
chops a compelling
sausagelike flavor that

marries beautifully
with a sauté of onion,

apple, sweet potatoes,
and hearty kale.
I recommend using

either curly or Tuscan
(lacinato) kale; its

springy texture and
volume work best
here. All in all, this will

be on the table in less
than 45 minutes.”





ALLRECIPES.COM 73 DEC/JAN 2020

Sides DINNER FIX Pair these sides with recipes in this issue—or with your own favorites.



simple sides
















POMEGRANATE








Add 10 oz. fresh baby spinach
,

½ cup pomegranate seeds,
and ¼ cup toasted slivered

almonds to a bowl. Toss with
store-bought strawberry or
raspberry vinaigrette. Top with
4 oz. crumbled feta or goat
cheese. Sprinkle with cracked

black pepper. Serves 4.







HONEY-ROASTED





Preheat oven to 375°F. Lightly
grease a 9x13-inch baking pan
.
Spread 1 lb. quartered new
red potatoes in a single layer;

top with ¼ cup diced onion. Stir
together 2 Tbsp. melted butter,
1 Tbsp. honey, 1 tsp. dry mustard,
and a pinch of salt and black
pepper in a bowl. Drizzle mixture
over potatoes; toss to coat. Roast,
stirring halfway through, until
tender, about 35 minutes. Garnish
with fresh parsley. Serves 6.




ROASTED








Heat oven to 400°F. Toss 1 lb.
trimmed and halved Brussels
sprouts with 2 Tbsp. olive oil,

1 tsp. garlic powder, 1 tsp. black
pepper, and ½ tsp. salt. Put in a
9x13-inch pan and roast 20 minutes,

shaking every 5 minutes. Remove SAMMY MILA; PROP STYLING: SUE MITCHELL
from oven. Toss with 1 Tbsp. PHOTOS: BRIE PASSANO; FOOD STYLING:
balsamic vinegar. Sprinkle with
¼ cup grated Parmesan cheese,
then continue roasting until melted,

about 1 minute more. Sprinkle
with crushed red pepper. Serves 6.



Pantry Power DINNER FIX GET BONUS














RECIPES!
Hover your
phone’s camera
here to see lots
more ways to use
leftover spaghetti.
(No app needed!)



PANTRY

POWER

spaghetti































Double the batch next time you cook spaghetti noodles and save half for later.
It’ll make these creative uses for leftovers even quicker and easier!





1. asian 2. SPAGHETTI DONUTS Preheat oven to 375°F.

noodle bowls Whisk together 2 eggs and 3 Tbsp. grated Parmesan, then stir in 2 cups


Heat 2 Tbsp. vegetable oil in leftover cooked spaghetti, ¼ cup marinara sauce, and ¼ cup crumbled




a skillet over medium-high
heat. Add 1 cup each sliced cooked bacon. Arrange mixture in a greased 6-hole doughnut pan or
fresh mushrooms and snow


peas, ¾ cup shredded carrot, form 6 (3-inch) doughnut shapes on a greased 10x15-inch baking pan.
and 4 sliced green onions. Bake until firm, about 15 minutes. Serve with additional marinara. Makes 6.
Cook, stirring, until crisp-
tender. Add a minced garlic
clove; cook a minute more. 4. breakfast nests
In a small bowl, stir together CHIMICHURRI

¼ cup reduced-sodium soy 3. If you can make spaghetti donuts (above), you can

sauce, 1 tsp. sugar, and SPAGHETTI certainly make spaghetti nests! Preheat oven to 400°F
¼ tsp. cayenne pepper; pour It looks like pesto, but has a slightly spicier and grease 6 ramekins or custard cups. Beat an egg in


into skillet. Add 8 oz. cooked snap. Blend together 1¼ cups fresh parsley, a large bowl with ¼ tsp. each salt and pepper. Add



spaghetti and toss to coat. ¼ cup olive oil, 2 Tbsp. fresh basil, 2 Tbsp. 8 oz. cooked spaghetti and 6 slices cooked chopped PHOTO: ANDY LYONS; FOOD STYLING: KELSEY BULAT


Cook until heated through, vinegar, 3 cloves garlic, 1 Tbsp. lemon juice, bacon; toss to coat. Divide mixture among ramekins
about 1 minute. Sprinkle ½ tsp. salt, and ¼ tsp. crushed red pepper and twirl each with a fork, creating an indentation in




with toasted sesame seeds. in a blender until just chopped and a few center. Bake 5 minutes. Sprinkle with ¾ cup shredded


Serves 4. leaves are still visible. Pour over 1 lb. reheated cheddar. Break an egg into each indentation. Bake until
cooked spaghetti and top with grated whites are set and yolks are thickened, 20 minutes
Parmesan cheese. Serves 6. more. Let stand 5 minutes. Serves 6.
ALLRECIPES.COM 80 DEC/JAN 2020



DINNER FIX menu #1






make it a meal







+ OR






OVEN-ROASTED PISTACHIO- HONEY-ROASTED RED POTATOES p.78 SAUTÉED GREEN BEANS Heat oil
in a skillet over medium-high heat.
CRUSTED SALMON p.33
Sauté 1 pkg. fresh green beans,
WINE PICK Kendall-Jackson Vintner’s Reserve Pinot Noir garlic, and lemon zest.


menu #2










+ OR






SLOW COOKER BARBECUED KETO CAULIFLOWER HASH COLESLAW WITH VINAIGRETTE
DRESSING Toss 1 pkg. coleslaw
BEEF RIBS p.66 BROWNS p.88
mix with your favorite vinaigrette.
BEER PICK Bell’s Brewery Oberon or other American pale wheat ale


menu #3










+ OR






INSTANT POT COCONUT-CURRY CHOCOLATE-DIPPED COCONUT CINNAMON-CHILE PINEAPPLE
SLICES Sprinkle fresh or canned
CHICKEN p.64
MACAROONS p.108
pineapple rings with cinnamon
BEER PICK Oskar Blues Brewery Old Chub or other Scotch ale and chile powder.


menu #4



What’s for dinner
tonight? One of
these menus!
We’ve paired + OR

main dishes with
two go-with sides
or desserts from
CHEF JOHN’S ROSEMARY
this issue. Just SLOW COOKER BOLOGNESE p.106 POMEGRANATE SPINACH SALAD p.78
SHORTBREAD COOKIES p.38
pick the ones that
WINE PICK Michele Chiarlo Le Orme Barbera d’Asti or other Barbera
move you most.







ALLRECIPES.COM 82 DEC/JAN 2020

menu #5









+ OR


EXCLUSIVELY FOR
OUR READERS

FENNEL-RUBBED PORK CHOPS WITH SAUTÉED MUSHROOMS Sauté CLASSIC VANILLA-INFUSED
mushrooms in butter with red
Scan it,
APPLE, KALE, AND SWEET POTATO p.73 CRÈME BRÛLÉE p.38
wine and minced garlic.
I
GET T! WINE PICK Chateau Ste. Michelle Columbia Valley Chardonnay or other Chardonnay
Smart Codes throughout the
issue lead you to bonus content: menu #6
how-to videos, more recipes, and
featured products. Too, you can
save recipes, add ingredients
to your shopping list, and even
check to see what’s on special
at your grocers. Just hover your + OR
phone’s camera over any code.
(Scan the one above for help
crafting menus for a holiday open
house, cookie exchange, or New ROASTED CHICKEN WITH LEMON
Year’s Day good-luck dinner.) TUSCAN FRIES p.42 ROASTED BRUSSELS SPROUTS p.78
AND ROSEMARY p.64
No app download needed!
WINE PICK Jean-Paul Brun Terres Dorees L’Ancien or other Beaujolais











CHILDREN’S


ROBITUSSIN ®




AND


HONEY





A NATURAL FIT





NOW AVAILABLE

in Nighttime formula



Real honey plus the proven

cough relief parents count on.



NO

ARTIFICIAL
COLORS



Use as directed. ©2019 Pfi zer, Inc.

DO YOU LIKE











SAVING MONEY?






















Get GEICO.































































geico.com | 1-800-947-AUTO (2886) | Local Agent







Some discounts, coverages, payment plans and features are not available in all states, in all GEICO companies, or in all situations. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company.

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Insurance Agency. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image © 1999-2019. © 2019 GEICO

GOOD FOR YOU






recipe makeovers / bright ideas / food for thought


































































































PHOTO: SHUTTERSTOCK














ALLRECIPES.COM 85 DEC/JAN 2020

CHUNKY MONKEY PALEO APPLESAUCE
PANCAKES PANCAKES






DU LG E




N Y H
I
“I loved my HEALT
mother’s banana “These would be
pancakes and can good with a little G O
still picture her melted peanut
slicing them butter drizzled
into the batter, over the top.”
so I had to do the – SHELLEYG
same. Diced or
sliced is better
than mashed in
my opinion.”
– NAPLES34102




















































breakfast













FOR A L L

BY CAITLYN DIIMIG, RD | PHOTOS ANDY LYONS

FOOD STYLING PAUL GRIMES | PROP STYLING SUE MITCHELL





ALLRECIPES.COM 86 DEC/JAN 2020

Healthy
Tricks

The pancakes
on the right have Makeovers GOOD FOR YOU
75 percent less
saturated fat and
three times
more fiber than
the pancakes on
the left. Here’s
how we did it.

Replacing butter
and whole milk
with applesauce
cuts fat and
calories but still
keeps pancakes indulge go healthy
moist and fluffy.

Using almond
CHUNKY PALEO
flour instead of MONKEY APPLESAUCE
all-purpose helps PANCAKES PANCAKES
triple your fiber
intake. Mixing in a HANDS-ON 15 MIN  HANDS-ON 15 MIN TOTAL 45 MIN
TOTAL 30 MIN SERVES 8  SERVES 6 SUBMITTED BY PIEPONY
little tapioca flour SUBMITTED BY CRAZYCATLADY - “CCL”
keeps the texture 12 REVIEWS
334 REVIEWS
from being gritty.
4 eggs
1 cup flour
Topping pancakes ⅔ cup unsweetened
2 tsp. baking powder
with apple applesauce
1 tsp. baking soda
slices provides 1 tsp. vanilla extract
¼ tsp. salt
a little sweetness 1 cup almond flour
2 eggs ⅔ cup tapioca flour
for far fewer
¾ cup milk 1 tsp. baking soda
calories and fat 3 Tbsp. butter, melted
than chocolate 1 Tbsp. sugar ⅛ 1 tsp. cinnamon
tsp. salt
chips and 1 tsp. vanilla extract ⅓ cup water, or as needed
whipped cream. 1 cup chopped banana 1 tsp. coconut oil or
⅔ cup semisweet miniature cooking spray
chocolate chips 1 cup thinly sliced apple
⅓ cup chopped pecans Honey (optional)
Chocolate syrup (optional)
Whipped cream (optional) 1. Whisk together eggs, applesauce,
and vanilla in a large bowl.
1. Stir together flour, baking powder, 2. In another bowl, stir together
baking soda, and salt in a large bowl. almond flour, tapioca flour, baking
In another bowl, whisk together soda, cinnamon, and salt. Add flour
eggs, milk, melted butter, sugar, mixture to egg mixture and stir until
and vanilla. Make a well in center just combined. Stir in water until
of flour mixture. Add egg mixture
batter is desired thickness. Let batter
and stir to combine. Do not overmix rest 15 minutes.
(batter should be slightly lumpy). 3. Melt coconut oil on a griddle
“These pancakes Gently fold in banana, chocolate
don’t have the chips, and pecans. over medium heat. (Or coat griddle
with cooking spray and heat over
look or feel of a 2. Coat a large skillet or griddle with medium heat.) Working in batches,
typical Paleo cooking spray. Heat over medium add 2-Tbsp. portions of batter
pancake, so the heat. Working in batches, add 2-Tbsp. to griddle. Top with apple slices.
kids don’t turn up portions of batter to skillet and Cook until bubbles form and edges
their noses. They cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and
gobble them are dry, 1½ to 2 minutes. Flip and cook until bottoms are browned,
down and ask cook until bottoms are browned, about 2 minutes more. Repeat with
for more.” 1½ to 2 minutes more. Repeat with remaining batter. Top with apple
remaining batter. Top with chocolate
– KATHIE CHAPPELL slices and honey (if using).
syrup and whipped cream (if using).
armagazine.com/paleo-
armagazine.com/chunky-
applesauce-pancakes
HIDDEN GEM HEALTHY GLUTEN-FREE
monkey-pancakes
QUICK
PER 3-PANCAKE SERVING: 267 CAL; 11G FAT
PER 3-PANCAKE SERVING: 324 CAL; 16G FAT (2G SAT); 10G PRO; 39G CARB (3G FIBER,
(8G SAT); 6G PRO; 39G CARB (1G FIBER, 20G SUGARS); 307MG SODIUM
21G SUGARS); 419MG SODIUM

Makeovers GOOD FOR YOU

indulge POTATOES
LOADED BREAKFAST LOADED BREAKFAST
POTATOES

HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN
SERVES 18 SUBMITTED BY BARBI

161 REVIEWS
1 (32-oz.) pkg. frozen diced hash
brown potatoes, thawed
1 (16-oz.) container sour cream
8 slices bacon, crisp-cooked
and crumbled
½ cup milk
1 (1-oz.) envelope dry ranch
salad dressing mix
8 oz. cheddar cheese, shredded (2 cups)
Black pepper (optional)
1. Preheat oven to 350°F. Coat a 9x13-inch
baking dish with cooking spray.
2. Stir together hash browns, sour cream,
bacon, milk, ranch mix, and 1 cup cheese in a
large bowl. Spread in prepared baking dish.
3. Bake, covered, 45 minutes. Sprinkle
remaining cheese evenly over potatoes. Bake,
uncovered, until cheese is bubbly, about
15 minutes. Sprinkle with pepper ( f using).
i
armagazine.com/loaded-
breakfast-potatoes
PER ⅓ -CUP SERVING: 166 CAL; 11G FAT (6G SAT); 6G PRO;
12G CARB (1G FIBER, 1G SUGARS); 373MG SODIUM

NDU LG E go healthy KETO CAULIFLOWER
BROWNS
HASH

SERVES 6 SUBMITTED BY SOUP LOVING NICOLE
I HANDS-ON 15 MIN TOTAL 45 MIN
Y 16 REVIEWS
HEALTH Healthy 3 cups grated fresh cauliflower


or 1 (12-oz.) pkg. riced cauliflower
G O Tricks 1 large egg, lightly beaten
The cauliflower 4 oz. cheddar cheese,
hash browns shredded (1 cup)
provide 49 fewer ¼ cup real bacon bits
calories and 1 Tbsp. chopped fresh chives
9 grams less ¼ tsp. salt
carbohydrate ⅛ tsp. black pepper
than the loaded 1 pinch cayenne pepper (optional)
potatoes. Here’s
1. Preheat oven to 400°F. Coat a baking
how we did it. sheet with cooking spray.
Using riced 2. Microwave cauliflower in a microwave-
cauliflower safe bowl 2 minutes. Let cool 5 minutes.
3. Transfer cauliflower to a clean dish
instead of diced
towel; squeeze out as much moisture as
potatoes cuts
possible. Stir together cauliflower and
calories and carbs,
remaining ingredients in a large bowl.
making these
Transfer mixture in 6 equal portions onto
keto-friendly.
prepared baking sheet, leaving space
Mixing in a small between each. Using your hands, flatten
amount of bacon portions and shape into ovals.
bits with fresh 4. Bake until browned, about 15 minutes.
chives instead Turn broiler on low; broil about 5 minutes.
of piling on the Let cool 5 minutes.
bacon keeps armagazine.com/keto-cauliflower-
KETO CAULIFLOWER hash browns hash-browns
HASH BROWNS
flavorful without HIDDEN GEM GLUTEN-FREE
overdoing it on PER HASH BROWN: 117 CAL; 8G FAT (4G SAT); 8G PRO;
3G CARB (1G FIBER, 1G SUGARS); 360MG SODIUM
the saturated fat.






ALLRECIPES.COM 88 DEC/JAN 2020

At Special K, we keep it real—as in
real fruits, nuts and granola
clusters—because we know only
real ingredients make really

delicious bowlfuls.



© 2019 Kellogg NA Co.



have a ball Bright Ideas GOOD FOR YOU









Cocktail meatballs are a party favorite, but the calories add up fast. Cut fat and
calories (and add filling fiber) with a can of beans. Follow this formula to enjoy six

meatballs for around 200 calories and 7 grams of fat. By Caitlyn Diimig, RD




CANNELLINI
BEANS Look for
ground meat labeled
THAI
SEASONING 93 percent lean .
GROUND
PORK the meatballs juicy, while
PEANUT
SAUCE
CHICKPEAS
CHOPPED
PEANUTS GREEK
SEASONING
GREAT CRUSHED BLACK
NORTHERN RED GROUND BEANS
BEANS
PEPPER TURKEY
FAJITA
ITALIAN TZATZIKI SEASONING
SEASONING SAUCE
GROUND
GROUND BEEF FRESH DILL BEEF
MARINARA SALSA
SAUCE
VERDE
GRATED GREEN
PARMESAN
ONION


















PHOTO: BRIE PASSANO; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL




BASE MEATBALLS TOTAL 35 MIN SERVES 9 (MAKES 4½ DOZEN) SUBMITTED BY SUSAN QUINN
armagazine.com/healthier-cocktail-meatballs







1 (15-OZ.) 1 CLOVE 1 EGG 1 TBSP. 1½ TSP. 1 TSP. ¼ TSP. 1¼ LB. ½ CUP

CAN GARLIC, WHITE WATER SALT-FREE SALT BLACK LEAN FINE DRY
NO-SALT- peeled SEASONING PEPPER GROUND BREAD
ADDED (Try Mrs. Dash MEAT CRUMBS
BEANS, rinsed or Penzeys
& drained Spices )

Pulse beans, garlic, egg white, water, salt-free seasoning, salt, and pepper in a DESIRED SAUCE & GARNISH,
food processor until smooth. Mix together bean mixture, ground meat, and bread FOR SERVING
crumbs in a large bowl. Do not overmix. Shape into 1-inch balls and put on a lightly
greased rimmed baking sheet. Bake in a 400°F oven 12 to 14 minutes, or until a
thermometer inserted in centers registers 165°F. Serve with desired sauce and garnish.








ALLRECIPES.COM 93 DEC/JAN 2020

Some health-minded
folks in the United

Kingdom started Dry
January back in 2013
as a way to normalize
sobriety and reduce

the negative effects of
alcohol. Now millions
across the globe ditch
booze every year during
the month of January.

Here’s why you might
want to say “cheers”
to the movement.

By Marge Perry












should you try






DRYUARY?














5 REASONS TO TRY DRY


Look Younger. Sleep Better. Spark Change. Save Money. Lose Weight.

The dehydrating Sure, drink a glass or two If you are used to The cost of a drink per A typical serving of wine,
effect of alcohol shows of wine, and you’ll likely relaxing with a drink each night can add up—from beer, or a cocktail contains
on your face and can fall asleep quickly—but you night, doing without $50 a month if you drink at 120 to 200 calories.
make you appear older won’t sleep well. Alcohol it for a month may help home to well over If you normally have one
than you are, according interferes with our deep, you develop other ways to $200 if you go out for drink daily and cut it out,
to the American Academy restorative REM sleep. And wind down, like exercising, drinks nightly. Almost you’ll also cut between
of Dermatology. alcohol acts as a diuretic, working on crafts, or 90 percent of Dry January 3,700 to 6,200 calories in
which means it might reading. These kinds of participants surveyed one month.
send you to the bathroom changes can stick with you reported saving money
several times throughout long after January. during their one month
the night. of sobriety.





The number of drinks per day the
20% drinking” for women; for men it’s two
USDA defines as “moderate


drinks per day. While moderate alcohol
consumption can be part of a healthy
diet, the USDA recommends that
individuals who do not drink alcohol
should not start drinking for any reason.





ALLRECIPES.COM 94 DEC/JAN 2020

transition Food for Thought GOOD FOR YOU





Plan ahead to make Dry January an easy,

pleasurable experience.


Out with the old!
Discard, give away, or hide from sight the booze in your
home. Seeing it is a reminder you don’t need.


Figure out your favorite great-tasting substitutions.
Try sparkling water with a splash of pomegranate juice.
Treat yourself to something a little fancier: Muddle mint with

a couple of tablespoons of white grape juice, add a squeeze
of lemon, and fill the glass with bubbly water. Or search for
SCAN FOR mocktails on Allrecipes.com (try the Smart Code at left).
MOCKTAILS

Hover your Decide ahead of time how you’ll socialize.
phone’s camera Stick with alcohol-free beverages that look like the “real
here to get thing.” Simply up your water intake. Or make plans to
47 amazing
mocktail recipes. party in places where booze is not available.
They’ll make
Dryuary easier— Buddy up.
and tastier! See if a friend or family member will go dry with you.
No app You’ll be able to congratulate and motivate each
download
needed. other—not to mention socialize (in person or by phone
and text) in a nonalcohol way.







BOOZE-FREE = BEYOND




Drinking doesn’t cause a cold, but it can interfere with your January

ability to ward off infections. According to the National
A small study in the UK found
Institute on Alcohol Abuse and Alcoholism, drinking a lot all at
that moderate to heavy drinkers who
once can weaken your immune system for up to 24 hours.
abstained for one month—with no
other changes to their diets, exercise,
or smoking—had improved insulin
on the rebound resistance, weight, and blood pressure.

The control group that didn’t give up
As anyone who has ever dieted knows, deprivation can trigger overindulgence.
drinking saw no changes in the same
Psychologists warn that if you find yourself thinking about drinking February 1,
health measurements.
you may need to re-examine your relationship with alcohol. And if you think you
have alcohol-dependency issues, speak with your doctor about the best ways to
Advocates believe that going dry for
cut back before going cold turkey.
one month shows that you can have fun
A study of nearly 900 British Dry January participants found that the one-
month abstinence led to a reduction of alcohol consumption even six months later, without booze—which, in turn, helps
and that rebound binging was rare with people who made it through the month. you avoid slipping back into a pattern of
regular drinking.









ALLRECIPES.COM 95 DEC/JAN 2020

oes on top.




JUST LIKE THE TREE,






















































































Mini Marbled Cherry Cheesecakes



INGREDIENTS: DIRECTIONS:
Preheat oven to 350°F • Line muffin tins with paper
• 18 chocolate cookies with white filling
liners for 18 cheesecakes • Place one chocolate cookie
• 2 (8 oz.) packages cream cheese, softened in the bottom of each paper cup • Beat cream cheese,

• 1/3 cup sugar sugar, eggs and vanilla until light and fluffy • Fold in
half can of Lucky Leaf Premium Cherry Fruit Filling
• 2 eggs
• Fill each muffin liner with this mixture about ¾ full
• 1 tsp. vanilla
• Bake 20-25 minutes until done • Cool • Top each
• 1 can Lucky Leaf Premium Cherry Fruit Filling cheesecake with a spoonful of the remaining Cherries





Find more recipes, tips, videos & more at

FAMILY






for kids / favorite recipes / allrecipets


































































































PHOTO: GETTY IMAGES














ALLRECIPES.COM 97 DEC/JAN 2020

For Kids FAMILY THE GIFT IS you


























































Let presence be your holiday present.







J
Y
T
GET A HEAD START SAY ES O OY
BY RAMONA CRUZ-PETERS
Prep in advance when possible so you
@fabeverydayblog The temptation to do it all can keep us too busy
can enjoy the holidays with less pressure. to enjoy time with those we love. When faced with
Holidays can I’ve learned that getting shopping done early an optional task, ask yourself if it will add to the
be magical. and choosing gift-wrapping and ship-to memories and bring you joy. If the answer is no,
options when shopping online reduce stress decline or take a guilt-free shortcut. (Store-bought
They also can be
later and cut out a few steps. cookies will be just fine for that school party.)
loaded with stress
and (sometimes

self-imposed)
responsibilities step away from the camera

for parents.
Experience things with your eyes (not just through the lens). As
Here are some
dad Jeff Bogle (of the blog Out with the Kids) notes, some
tips for staying
things are best experienced when you set the camera or phone PHOTOS: (TREE) GETTY IMAGES. (WRAPPING PAPER) ANDY LYONS; PROP STYLING: SUE MITCHELL
in the moment
down. Keep that in mind at your child’s holiday performances.
and making

great memories.


PUT YOUR KID HAT ON don’t skip traditions


One of the best ways to pull yourself into the Whether it’s the tamale assembly line, the
present is to try and see holidays through the kids’ annual viewing of A Charlie Brown Christmas , or
eyes. Seeing their wonder, joy, and innocence can letting the kids open one present early, holiday
bring the magic of the holidays back for you, too, traditions are important. Honor yours. They’re
and remind you of what really matters. the good times that everyone will remember!




ALLRECIPES.COM 98 DEC/JAN 2020

wrapping
For Kids FAMILY







D O - I T - TO G E T H E R













Out of holiday gift wrap?
Use mini cookie cutters and
a potato to create this cute
stamped paper with your
favorite little humans. A
monochromatic color scheme
gives this old trick a more
modern look.






















• Potato
• Mini tree, circle, diamond, or
triangle-shape cookie cutters
• Knife
• White, black, or red
tempera paint
• Paper plates
• Kraft paper, butcher paper,
or upcycled paper bags



I NSTR UCT IONS


1. Cut a potato in half.

2. Press a cookie cutter into the
cut side of one potato half.

3. Use a knife to cut away excess
potato around outside edges
of cookie cutter. Remove cutter.
Repeat with other potato half
to make another stamp.
stock up!
Paint extra sheets 4. Pour paint onto paper plates,
and roll them one color per plate. Working
up for next year! with one color at a time, dip
stamp into paint, blot on scrap
paper to remove excess paint,
and then stamp all over the
kraft or butcher paper, dipping
and blotting as needed.

5. Let dry.

you love Which recipes are your








fellow home cooks

saving and loving most
this month? Check out

these five winners,
including fluffy jumbo

muffins, a spicy vegan
“I replaced half of
the butter with curry, and a hearty
applesauce. Very
moist and good.” Italian soup. They
ÐHARRIS deserve to be in your
recipe box, too!



































SAVED
16,777


TIMES
















IN PARTNERSHIP WITH
M A Y W E S U G G E S T CALIFORNIA WALNUTS

SAVED
36,141


F
JUMBO LUFFY WALNUT TIMES Favorites FAMILY
APPLE MUFFINS

HANDS-ON 15 MIN TOTAL 45 MIN
MAKES 6 SUBMITTED BY JEN GRAHAM

★★★★ 282 REVIEWS
For Muffins
13/4 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup butter, softened
11/4 cups sugar
1 tsp. vanilla extract
1/2 tsp. salt
2 eggs
1/2 cup milk
2 cups peeled, cored,
and sliced apples
3/4 cup chopped walnuts, toasted
For Topping
1/4 cup sugar
3 Tbsp. flour
1/2 tsp. cinnamon
2 Tbsp. butter, cubed
1/2 cup chopped walnuts, toasted

Make Muffin Batter
1. Preheat oven to 375°F. Coat top and
cups of a jumbo-muffin pan with cooking
spray, or line cups with paper liners.
2. Stir together flour, baking powder,
and cinnamon in a bowl. In another
bowl, cream together butter, sugar,
vanilla, and salt with an electric mixer
until light and fluffy. Beat in eggs,
one at a time. Stir in flour mixture
alternately with milk, stirring just
until incorporated. Fold in apples and
walnuts. Divide batter among muffin
cups, filling each three-quarters full.
C
Make Topping DAWN’S ANDIED WALNUTS 2. Stir together sugar, milk, cinnamon, and
3. Stir together sugar, flour, and salt in a medium saucepan over medium-
HANDS-ON 10 MIN TOTAL 25 MIN
cinnamon in a bowl. Cut in butter using SERVES 24 SUBMITTED BY DAWN TIMMERMAN high heat. Bring to a boil, about 2 minutes.
a pastry blender or 2 butter knives until Continue cooking about 6 minutes
pieces are pea size. Add walnuts, then ★★★★★ 478 REVIEWS more, until mixture reaches soft-ball
generously sprinkle over batter in cups. 1 lb. walnut halves stage and registers 236°F on an instant-
4. Bake until tops are golden brown and 1 cup sugar read thermometer. Remove from heat;
a toothpick inserted into centers comes 6 Tbsp. milk immediately stir in vanilla.
out clean, about 30 minutes. (If tops are 2 tsp. cinnamon 3. Stir sugar mixture into walnuts until
browning too quickly, cover with foil.) 1/4 tsp. salt well coated. Spoon nuts onto wax paper
Remove muffins from pans and let cool 1 tsp. vanilla extract or foil and separate them with a fork. Let
on a wire rack. cool; store in an airtight container.
1. Preheat oven to 350°F. Spread nuts in a
armagazine.com/jumbo-fluffy-walnut- single layer on a baking sheet. Roast until armagazine.com/dawns-candied-walnuts
apple-muffins browned and fragrant, 8 to 10 minutes. QUICK GLUTEN-FREE
PER MUFFIN: 729 CAL; 38G FAT (15G SAT); 11G PRO; PER 1/4-CUP SERVING: 159 CAL; 12G FAT (1G SAT); 3G PRO;
91G CARB (3G FIBER, 56G SUGARS); 501MG SODIUM Transfer to a heatproof bowl. 11G CARB (1G FIBER, 9G SUGARS); 26MG SODIUM











The nutty, rich flavor of walnuts makes them perfect for baking, and they’re even better when you toast them first.
Season them with salt, sugar, or spices to create an array of flavors. To learn more, visit walnuts.org









ALLRECIPES.COM 101 DEC/JAN 2020

Favorites FAMILY 18,799 SAUSAGE-EGG MUFFINS 49,664




HANDS-ON 20 MIN TOTAL 40 MIN
SAVED
SAVED
MAKES 12 SUBMITTED BY SMILEYBLAKE
★★★★ 116 REVIEWS
TIMES
1/2 lb. ground pork sausage
12 eggs, beaten TIMES
1/2 (4-oz.) can chopped green
chile peppers, drained
3/4 cup chopped onion
1 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper

1. Preheat oven to 350°F. Lightly grease
12 muffin cups.
2. Add sausage to a large, deep skillet over
medium-high heat; cook, breaking up lumps
with a wooden spoon, until evenly browned.
Drain and transfer sausage to a large bowl.
Stir in eggs, chiles, onion, garlic powder,
salt, and pepper until well combined. Spoon
1/4 cup sausage mixture into each prepared
muffin cup.
3. Bake until egg has set and a toothpick
inserted into centers comes out clean,
15 to 20 minutes. If desired, top with salsa.
PASTA E FAGIOLI
C
I
L
A A HEZ VANO armagazine.com/sausage-egg-muffins
PER MUFFIN: 132 CAL; 9G FAT (3G SAT); 9G PRO; 2G CARB
(0G FIBER, 1G SUGARS); 278MG SODIUM
HANDS-ON 20 MIN TOTAL 2 HR, 10 MIN
SERVES 8 SUBMITTED BY IVAN O. TEETER SPICY VEGAN POTATO CURRY
★★★★ 301 REVIEWS SAVED HANDS-ON 20 MIN TOTAL 45 MIN
SERVES 6 SUBMITTED BY MEGANLEE
1 lb. lean ground beef 28,593
2 Tbsp. olive oil ★★★★ 760 REVIEWS
TIMES
2 cups chopped onion 11/2 lb. red potatoes or Yukon
1 cup chopped celery Gold potatoes, cubed
1 (4.5-oz.) jar minced garlic 2 Tbsp. vegetable oil
or 1/4 cup chopped fresh garlic 1 cup chopped onion
1/2 tsp. coarsely ground black pepper 3 cloves garlic, minced
7 cups lower-sodium beef broth 4 tsp. curry powder
1 (15-oz.) can crushed tomatoes, 4 tsp. garam masala
with juices 2 tsp. cumin
1/3 cup tomato paste 11/2 tsp. grated fresh ginger
1 Tbsp. dried parsley 1 tsp. salt
11/2 tsp. salt 1/4 to 1/2 tsp. cayenne pepper
11/4 tsp. dried basil 1 (15-oz.) can chickpeas,
11/4 tsp. dried oregano rinsed and drained
11/4 tsp. dried thyme 1 (14.5-oz.) can diced tomatoes,
1 (15-oz.) can kidney beans, with juices
drained and rinsed 1 (14-oz.) can coconut milk
1 cup ditalini pasta 11/4 cups frozen peas
1. Add beef to a Dutch oven or large pot over 1. Cover potatoes with lightly salted water in
medium heat; cook, stirring and breaking up a large pot. Bring to a boil over high heat;
lumps with a wooden spoon, 5 to 7 minutes. reduce heat to medium-low. Simmer, covered,
Transfer to paper towels and drain pot. until just tender, about 10 minutes. Drain and let
2. Heat oil in pot over medium heat. Add onion, stand 1 to 2 minutes to dry.
celery, garlic, and pepper; cook until vegetables 2. Meanwhile, heat oil in a Dutch oven over PHOTOS: JACOB FOX; FOOD STYLING: DIANNA NOLIN; PROP STYLING: SUE MITCHELL
are tender, about 10 minutes. Stir in broth, medium heat. Stir in onion and garlic; cook,
crushed tomatoes, tomato paste, parsley, salt, stirring, until onion is translucent, about
basil, oregano, and thyme. Cover, reduce heat, 5 minutes. Stir in curry, garam masala, cumin,
and simmer 1 hour. Stir in beef and simmer ginger, salt, and cayenne; cook 2 minutes more.
15 minutes more. Stir in beans and pasta; Add potatoes and remaining ingredients;
cook until pasta is al dente, 10 to 15 minutes. If simmer until heated through, about 5 minutes.
desired, sprinkle with grated Parmesan cheese. If desired, sprinkle with paprika and cilantro.

armagazine.com/pasta-e-fagioli
armagazine.com/spicy-vegan-potato-curry
HEALTHY VEGETARIAN GLUTEN-FREE VEGAN
PER 11/3-CUP SERVING: 294 CAL; 9G FAT (3G SAT); 20G PRO; PER 11/3-CUP SERVING: 360 CAL; 20G FAT (13G SAT); 9G PRO;
32G CARB (5G FIBER, 8G SUGARS); 855MG SODIUM 40G CARB (8G FIBER, 7G SUGARS); 1,211MG SODIUM




ALLRECIPES.COM 102 DEC/JAN 2020

®
1 16-oz. pkg. Jimmy Dean Premium Prep Time: 20 min. | Cook Time: 45 min.
1. Preheat oven to 325°F. Cook sausage, celery and
Pork Sausage (Sage or Regular)
2 cups celery, chopped onion in large skillet over MEDIUM-HIGH heat for
1 cup onion, fi nely chopped 8–10 min. or until sausage is thoroughly cooked;
drain. Spoon into large bowl.
4 cups cornbread, toasted & chopped
2. Add cornbread, parsley and seasoning; mix lightly.
¼ cup fresh parsley, chopped
Add in broth and egg, and mix until blended.
1 tsp. poultry seasoning
Stir in pecans, if desired.
1 cup chicken broth
3. Spoon into lightly greased 2-quart casserole or
1 egg, lightly beaten souffl é dish; cover and bake 45 min. or until
½ cup pecans, chopped (optional) thoroughly heated, uncovering after 35 min.
Cook’s Tip:
To toast cornbread, bake at 400°F for 10 min.

© 2019 Tyson Foods, Inc.

Allrecipets FAMILY
































Give the Gift


of Crunchy

Holiday Treats!



M E E T
Baked with tasty
getty
oatmeal and cinnamon.











This issue’s featured pet is 11-year-old Getty,
a Christmas-loving cockapoo who lives in

Southampton, New Jersey, with his proud mama,
Joan Kennedy (aka Joey Joan).

“Christmas is Getty’s favorite time waiting for his presents, which he
of the year. Each morning during opens on his own. He plays with
the holiday season, his first stop his toys for a minute or two and
is the tree. He never bothers the then goes around the room
packages, but he sniffs them, circles helping open packages for anyone
them, sniffs again, and then goes who will let him. He loves to rip
about his business. On Christmas that paper off—more than getting
Day, when we all gather around the presents, I think.” –Joey Joan
the tree, Getty is front and center








$ The American Pet Products

75 will spend on food, supplies,
Association’s estimate for
how much U.S. pet owners







and other services for
B I LLI O N medicine, veterinary care,
their furry friends in 2019.




Available at a

Store Near You!
ALLRECIPES.COM 104 DEC/JAN 2020

Play Hard.




Eat Simple.




Live Healthy.




















©2019 Blue Buffalo Co., Ltd.
























BLUE Basics – A Simple Diet

That Lets Your Dog Be His Best




®
With BLUE Basics, you always get simple ingredients you can understand, including:

• A single animal protein source
• NO chicken, beef, corn, wheat, soy, dairy or eggs

• Essential vitamins, minerals and antioxidants


BLUE Basics is ideal for dogs with food sensitivities. It’s everything your dog Available for dogs and cats at your

needs for a healthy lifestyle. And nothing he doesn’t. favorite pet specialty store



Love them like family. Feed them like family. ®

RECIPES CHEWY UGAR COOKIES EASY COOKIE VARIATIONS 3 Tbsp. extra-virgin olive oil

1 tsp. sugar
S
KITCHEN pp. 22–26 MAKES 4 DOZEN SUBMITTED BY CINDY sugar. Roll dough balls in a blend of ¼ cup ½ cup cold water
1 Tbsp. minced fresh rosemary
HANDS-ON 20 MIN TOTAL 1 HR
1. Snickerdoodles Omit sparkling
CATUDAL SHANK
tsp. flaky sea salt (or fennel,
sugar and 1 Tbsp. cinnamon before baking.
½
1,401 REVIEWS
poppy, or sesame seeds)
If you like ’em chewy, you’ll love these.
2. Jam-Filled Cookie Cups
1. Preheat oven to 375°F. Mix together
Plus, you can tweak the dough or the

Increase flour to 3¼ cups. Shape dough
flour, cheese, kosher salt, and sugar in a
decorations for five more variations.
into 1-inch balls and omit rolling in sugar.
bowl. Add rosemary, drizzle with olive


THE 2¾ cups flour Press balls into ungreased 1¾-inch mini oil, and add water. Mix with a fork until


muffin cups. Bake 8 minutes, press centers
1 tsp. baking soda
a fairly sticky dough comes together,
IN ½ tsp. salt down with the back of a measuring spoon, about 1 minute.
1¼ cups butter, softened and bake 2 minutes more. Cool in cups 2. Transfer to a floured surface. Knead,
PARTY 2 cups white sugar Fill each cup with 1 tsp. of your favorite adding additional flour as needed, until
5 minutes. Cool completely on a wire rack.
eggs
2
it no longer sticks to work surface, 2 to
jam or jelly. Makes 5½ dozen.
2 tsp. vanilla extract

¼ cup red or white sparkling sugar 3 minutes. Divide in half. Roll out each
half to a 10x12-inch rectangle on a sheet
3. Chewy White Chocolate,
1. Preheat oven to 350°F. Macadamia, and Cranberry Cookies of parchment paper. Brush or mist lightly
2. Whisk together flour, baking soda, Stir 1 cup white chocolate chips, ½ cup with water. Prick with a fork to prevent

and salt in a medium bowl. In a large chopped macadamia nuts, and ½ cup dried crackers from puffing too much.

bowl, beat together butter and 2 cups cranberries into dough; drop onto cookie 3. Cut each rectangle into about 30 pieces
white sugar until light and fluffy sheets using a small cookie scoop instead with a pizza cutter (squares, rectangles,
(1 to 2 minutes). Beat in eggs, one at a of rolling into balls. Bake as directed. or triangles—your choice!). Slide paper
time, then beat in vanilla. Gradually stir with crackers onto baking sheets. Sprinkle
in flour mixture until just blended. 4. Chocolate-Mint Pinwheels with sea salt or desired seeds. [You can
base
make up to this point and chill, covered,
Divide dough in half. Add 3 Tbsp.
up to 2 days ahead.]
unsweetened cocoa powder to one half.
4. Bake until golden brown and crisp,
recipe


Add 3 Tbsp. flour, ¼ tsp. peppermint about 18 minutes, rotating sheets once
extract, and green food coloring as
during baking. Cool on baking sheets.
needed to the other half. Divide each
around edges, 8 to 10 minutes. Cool on half into 2 portions; wrap in plastic wrap armagazine.com/crispy-rosemary-
cookie sheets 2 minutes; transfer to a wire and chill 10 minutes. Roll each portion flatbread-crackers
rack to cool completely. between parchment paper into an VEGETARIAN
armagazine.com/chewy-sugar-cookies 8x10-inch rectangle. Layer each green PER 6-CRACKER SERVING: 123 CAL; 6G FAT (1G SAT); 3G
PRO; 15G CARB (1G FIBER, 0G SUGARS); 357G SODIUM
PER COOKIE: 109 CAL; 5G FAT (3G SAT); 1G PRO; portion with 1 chocolate portion, then roll
15G CARB (0G FIBER, 10G SUGARS); 92MG SODIUM
each stack into a log, starting from
B
a long end. Wrap in parchment paper or SLOW COOKER OLOGNESE
1. plastic wrap and freeze until firm, HANDS-ON 20 MIN TOTAL 8 HR, 20

about 1 hour. Slice ¼ inch thick. Arrange

MIN SERVES 8 SUBMITTED BY VD711
2 inches apart on ungreased cookie
171 REVIEWS
sheets. Bake as directed. Makes 6 dozen.
This meaty sauce simmers all by itself
in the slow cooker. Just bust out some
5. Mod Plaid Sugar Cookies
2. Omit rolling balls in sugar, then bake pasta, and the party is on .
and cool cookies as directed. In each of

2 small bowls, stir 1½ cups powdered 1 lb. lean ground beef, lean ground
pork, or a blend of the two
sugar and 2½ to 3 Tbsp. milk to make 1 cup finely chopped carrot

2 thin icings. Leave one of them white 1 cup finely chopped onion
3. and tint the other red (or desired color) 2 cloves garlic, minced
with food coloring. Dip cookies partway
1 (28-oz.) can crushed tomatoes
into colored icing; let stand on wax paper
1½ cups whole milk
until set (20 minutes). Dip cookies at 1 (6-oz.) can tomato paste
another angle in white icing; let set. Note: 1 tsp. salt
This also works well with store-bought
1 tsp. dried basil
gingerbread or sugar cookies.
4. ½ 1 tsp. dried oregano
tsp. black pepper
CRISPY ROSEMARY ¼ tsp. crushed red pepper flakes
FLATBREAD CRACKERS ¼ cup grated Parmesan cheese
1 lb. spaghetti, prepared according
HANDS-ON 20 MIN TOTAL 1 HR MAKES 5
DOZEN CRACKERS SUBMITTED BY CHEF JOHN to package directions
24 REVIEWS
It’s so easy to make and customize your slow cook, clean fast
own “fancy” crackers. Cheaper, too!
A Reynolds Kitchens™ Slow Cooker Liner
1½ cups flour makes cleanup a snap (eight seconds
½ cup freshly grated Parmigiano- or less— guaranteed!). The BPA-free liner
Reggiano cheese now comes in a small size, too.
5. 1½ tsp. kosher salt



ALLRECIPES.COM 106 DEC/JAN 2020