How are you celebrating the Super Bowl this year? These  Super Bowl recipes and serving suggestions  (from our own Mrs. Holiday) are sure to score!

For most of the country, it’s cold outside! Warm up guests with a steaming cauldron of chili with all the fixings served in football-shaped bowls.

Want to show your team spirit? Dress up your serving table with your favorite team colors, or the red and gold of the San Francisco 49-ers and Baltimore Raven’s purple and black.

If you want to play up  the competitive nature of the day, serve soup in rival bread bowls.

Ideas for 49-er fans? Cioppino (which has its origins in Northern California) or Golden Gouda Mushroom Soup (in honor of California’s “Golden State” nickname). For Ravens fans, pay homage to the Maryland crab with a Creamy Corn Crab Soup.

And now for her signature party dish…take a look at Mrs. Holiday’s Superdome Cake!

Just make your favorite cake, adorn with a toy football and glass bowl, then decorate with football themed napkins, table cloth and knick-knacks from your lo local party store. Enjoy!

Mrs. Holiday shares a tip to make the season merry and bright — for everyone.

It’s a festive season for many, but don’t forget those who are alone or need some cheering up this time of year. Do you do anything special for the home-bound people in your neighborhood or further away? If you can’t open your doors to those who aren’t with family, here’s a simple gesture: Make them a food gift basket!

Pick up some baskets, colored tissue paper and bag kits (or colored cellophane) at your local craft store. Stuff the bottoms of the baskets with colored tissue paper and arrange items inside.

Tip: If the recipient knows you, go ahead and cook or bake something for them to enjoy. But if you’re not close, purchase a few fun jars of jam, chocolate sauce, or cookies and candies, toss in an orange, apple and pear for color and top the basket with a sticky bow or curled ribbon.

Happy Holidays to all from Mrs. Holiday!

Click here for more ideas on last-minute, homemade gifts.

It’s not too late for these tips for a terrific Thanksgiving. Taste of Home’s newly crowned Mrs. Holiday shares some ideas to perfect your prep.

Time it right.

Starting today, I make sure to finish my shopping, start to thaw my turkey in the fridge, and clean the bathrooms. I also might change the bedding in the guest rooms and have my husband bring in firewood and bake cookies. That means that on Wednesday, I have the kitchen to myself to make all of my desserts and candies. Then on Thanksgiving Day, I get the kids to set the table early while I roast the turkey (and watch the Macy’s parade!) Remember, it is all about togetherness. My family would be happy with TV dinners if it meant quality time together. Ok, maybe not : )

Go big!

My grandmother taught me to always buy a turkey large enough for the main meal, sandwiches for later and a quick turkey casserole the next day.  And speaking of leftovers, ask your guests to bring plastic containers with them to carry leftovers home. I can never seem to find enough matching bowls and lids so I always pick up some extras.

Offer dessert options

When it comes to dessert, not everybody likes that traditional pumpkin pie. My husband loves a chocolate bourbon pie, my father-in-law loves deep dish apple and my dad loves mincemeat. And then there are those of us who like a lighter dessert after a big meal. I always keep a couple flavors of sherbet in the freezer for a simple scoop in a dish.

Clean as you go.

When I am done prepping, everything either goes into the dishwasher or gets washed and put away. And let people help! I find the time spent together in the kitchen is a great way to catch up from another year gone by while sharing some great memories of holidays past. Do not save everything for the next day! I know I always ask to pitch in and I appreciate when others do the same.

Decorate to make a difference

When it comes to decorating, I am crazy about twinkling lights and candles! It is so easy to decorate a table worthy of a magazine spread with a limited budget and time. I start with a simple water resistant table cloth in a holiday color so when guests spill (and they will) it is easy to spot wipe and move on!

I line the table from end to end with a string of clear lights, candles of all shapes and sizes and heights, beaded light-up pumpkins and such. You can add simple branches from the yard and wrap the lights around them. At dinner time, I dim overhead lights and we’re surrounded by twinkles and candle glow.

Still need recipe ideas?

• I always make a version of this Baked Spinach Dip in Bread.
• My family loved this Corn N Bean Bake as a twist on the traditional green bean side dish.
• As for dessert, I adore these flavors so I’ll be making this Ginger Streusel Pumpkin Pie for me (though I know everyone will eat it up.)

Happy Holidays everyone!

I’m going to be up-front about something: I’m not the biggest fan of Halloween. That is, I wasn’t-until I discovered the adult version of this rather spontaneous holiday.

Call me crazy, but ever since my Mom sat me down (quite dramatically, I might add) and told me that I was too old to go trick-or-treating, the fun of this childlike holiday seemed to lose its luster. What’s the point of this kooky celebration if you can’t knock on doors and recite bad jokes from the back of a Laffy Taffy wrapper, all for the sake of delicious, sugary candy?

One cold Halloween two years ago opened my eyes. It helped me see how adults can have just as much fun with the right combination of appetizers and ghoulish libations.

Lavish costumes, a spacious loft and a group of really good friends can make-up for the classic kid-friendly get together. Just be sure to serve up some Chili-Lime Shrimp Kabobs, Southwest Egg Rolls and slices of this mischievous Devil’s Food Snack Cake.

Of course, my friend Kelly Brisson from The Gouda Life would say every party needs a cocktail…or two. I’m hooked on this frothy Witch’s Brew, complete with edible broomstick. It will bewitch you with its subtle gingery flavor and sweet kiwi finish. Not into vodka? Grab your margarita glass and sip on a Cranberry Pomegranate Margarita. This colorful cocktail is a seasonal twist on the traditional summertime vacation version.

Happy Halloween, my ghosts and goblins. I hope you have a devilish and safe holiday filled with mouthwatering eats, sips and treats.

Need more Halloween inspiration?
Visit our Halloween Guide for all of the spooky recipe you’ll need.

Get Cocktail Recipes:

Get bewitched by this Witch’s Brew

Your sense will tingle when you sip on this Cranberry Pomegranate Margarita 

Susan Whetzel, the voice behind the blog Doughmesstic, shares a surprisingly scrumptious fall treat and is giving away a KitchenAid mixer.

Since becoming a Food Blogger, my life seems to revolve around the kitchen or the computer.  I troll other food blogs, Pinterest, Facebook, and Twitter, constantly on the hunt for inspiration.  It never takes me long to find myself deep into a brownie or cheesecake recipe, whipping cream by hand or rolling out a crust for the third pie of the day.  Luckily, this experimentation in the kitchen comes in really handy on game days, when we tailgate our favorite football games.  Take these Buffalo Chicken Cupcakes, for example.

Everyone knows tailgate parties are notorious for great chicken wings, and that’s for good reason: they are meaty, sweet, savory, and packed full of flavor.  The only drawback is messiness…sauce and juice and lots of finger licking.  Plus, there are the bones to deal with.  These Buffalo Chicken Cupcakes remedy that!

Plenty of chicken and gooey cheese wrapped in fresh pizza dough, then baked to golden brown.  It’s a delicious winning combination, perfect for your next tailgate party or other gathering…or even dinner!

Buffalo Chicken Cupcakes

Ingredients

• 1 recipe Pizza Dough (below)
• 1 onion, chopped
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons butter
• 1/2 cup favorite Buffalo Sauce
• 2 cups fresh mozzarella

Instructions

1. Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken. When chicken is done, add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
2. Preheat oven to 400. Prepare a baking sheet with parchment paper or non-stick spray, or, opt to use a prepared muffin tin. (I used muffin tins)
3. Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
4. Spread chicken and cheese evenly across each piece of rolled out dough. Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 to 2 inch rolls. Place on the baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. Serve and enjoy!

Pizza Dough

Ingredients

• 2 1/4 tsp yeast (one package of active dry yeast)
• 2 cups warm water
• 5 cups All Purpose Flour
• 2 tsp salt
• Oil, to coat bowl

Instructions

1. In the bowl of the stand mixer, dissolve yeast in warm water and let stand for 5 to 10 minutes or until creamy.
2. Combine the flour and salt in a medium sized bowl. Add half to the yeast mixture. Use the dough hook, and mix until combined. Add in remaining flour a bit at a time, until dough is smooth and pulling away from the sides of the bowl.
3. Remove dough from bowl, wiping out if necessary, and coat with just enough oil to cover the bowl. Return dough to bowl and cover with a loose towel. Allow to rise until double in size, about 2 hours.
4. Punch down and divide into 2 to 3 balls, depending on desired pizza size.
5. Cover the dough again and let sit at room temperature for 30 minutes before rolling out.
6. Bake at 475-500 degrees for 12-15 minutes with desired toppings.

Susan Whetzel writes the popular food blog Doughmesstic.com, where she features original recipes, product reviews, restaurant and lodging tips, and giveaways.  Her recipes have been featured on sites such as Nestle, Betty Crocker, and more.  Her first cookbook, The Everything Ice Cream and Frozen Desserts Cookbook, was published in May 2012 from Adams Media.  Her second book, The Everything Busy Moms Cookbook is currently in print.  Susan is a stay at home mom, cake artist, freelance recipe developer, and photographer, living with her family in Virginia. 

You can follow @doughmesstic on Twitter and find her on Facebook!

GIVEAWAY

Courtesy of Doughmesstic.com and KitchenAid, we are giving away a stunning 5 Quart Artisan Stand Mixer in the color of your choice!  Just tell us below your favorite fall indulgence for a chance to win!

Giveaway Guidelines
Entries only accepted on this page. Facebook and Twitter entries do not count.
Giveaway will remain open until Wednesday, October 24th. 2012 at 12 p.m. CST. Winner will be chosen at random, notified by email and will have 48 hours to respond. Good luck!

CONTEST CLOSED

Taste of Home’s Jen Schettler shares a Sunday dinner with her future in-laws.

My future in-laws are great at making satisfying meals that are delicious and healthy. When the whole family is gathered, there can be 11 of us at just one table, so variety and volume are key to making sure everyone gets fed!

One of their classic meals is off of the grill, seasoned beef and salmon steaks paired with grilled asparagus that is topped with freshly shredded parmesan.  To go with it, my future mother-in-law inherited her mother’s tiered lazy-Susan salad bar that gets loaded up with salad toppings – including some chopped up seasonal veggies and fruit from the local market. This allows everyone to get exactly what they want and the simplicity of the meal cuts down on clean-up time, allowing us more time to enjoy each other’s company.

Get this recipe: Grilled Salmon Fillet

Get this recipe: Grilled Asparagus

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Taste of Home’s Jen Schettler shares a few recipes from her Mexican-themed bridal shower.

My wonderful mother and sister-in-law recently threw me a Mexican Food inspired bridal shower. Everything was cheery and bright and the guests loved having a unique theme to design their potluck recipes around.

Two of my favorites of the day were the Cornbread Layered Salad and the Apple Salsa with Cinnamon Chips recipes. Both were impressive display pieces and equally delicious.

The Cornbread Layered Salad combines the sweetness of cornbread and tomatoes with the saltiness of cheese and beans. The added veggies gives this dish some healthyness to balance out the bit of mayo and sour cream you need to add. If you’re a meat eater, feel free to toss in some cooked, chopped bacon to bring out some more crunch in each bite.

The Apple Salsa with Cinnamon Chips made a great summer dessert with it’s sweet and tangy flavors. We decided to use cinnamon graham crackers instead of making the cinnamon chips to save some time. This recipe would also have worked with regular tortilla chips. The apples in this provided enough crunch to keep me going back for more and I never felt guilty about overdoing the serving size!

Try these recipes for your next potluck and get ready to reap the rewards of creative and delicious food!

Get this recipe: Corn Bread Layered Salad

Get this recipe: Apple Salsa with Cinnamon Chips

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Taste of Home asks Field Editor Sue Gronholz about her favorite Best Loved Recipes. Order your copy of our greatest cookbook ever and enjoy the very best from cooks just like you.

What’s your favorite thing about being a Taste of Home Field Editor?

My favorite thing about being a Taste of Home Field Editor is sharing recipes. I have been an avid recipe collector since I was in high school and I love to swap good recipes with my fellow cooks. Taste of Home allows me to do that on a grand scale! Not only do I regularly send in recipes to Taste of Home, but they have given me wonderful opportunities to share my love of cooking.

And how long have you been a Field Editor?

I’ve been a Field Editor for Taste of Home since it began in 1993. I’m one of the original “1000 country cooks” and quite honored by that! I still have the letter that Taste of Home sent to me, introducing me to their new magazine and inviting me to be a Field Editor. My recipe for Taffy Apple Dip appeared in the Premiere issue. Since then, I’ve had numerous recipes printed in Taste of Home and its sister publications. I still have all the issues in which my recipes appeared! I’m currently working on a Taste of Home scrapbook for myself, which will highlight 20 years of good food and wonderful memories.

Who taught you how to cook?

I learned to cook from my mom and both of my grandmas. When I was little, all three of them would let me (and sometimes my younger sister) “help” in the kitchen, even if we weren’t actually too much help! They were patient and taught me the basics of cooking and baking. My parents and grandparents all had large gardens, so when I was older, I helped snap beans, shuck peas and husk corn for the freezer and clean strawberries from my grandma’s huge strawberry bed. My sister and I also took turns making dessert to pack in my dad’s lunch box and provide a sweet ending to our family meals.

What inspires you to cook?

My family (husband, Todd; son, Justin and daughter, Heather) is my main inspiration for cooking. Nothing gives me more satisfaction than providing a delicious meal for them.

When my husband and I were first married and our kids were small, I was fortunate enough to be a stay-at-home mom. We were on a tight budget, so I relied on my big garden to provide much of the food for our meals.

I enjoyed gardening so much, that my husband built a small greenhouse for me. We started selling our extra bedding plants, herbs and heirloom produce at the Dane County Farmers’ Market.

Within a few years, we moved from our city house on a double lot to a country property with 8 acres. We built 2 greenhouses and had a store on our farm. In addition to selling at the market, we started selling to several prominent restaurants and I became good friends with the chefs who worked there. They encouraged me to experiment with my cooking and offered lots of helpful tips.

This added fuel to my creative fire and soon I found myself teaching herbal cooking classes at Moraine Park Technical College and giving numerous presentations to local organizations. Our daughter often assisted me with the classes and presentations and our son helped us with the restaurant deliveries.

My love of gardening and good food turned into a family business and we all look back on it fondly!

Do you consider yourself a cook or a baker?

While I consider myself both a cook and a baker, desserts are my passion! I’ve always enjoyed making birthday cakes for our kids and as far as I’m concerned, a meal isn’t over until the dessert has been served!

After our kids left for college and we closed our greenhouse and produce business, I did the baking at two area coffee shops. My coffee cakes and cheesecakes were favorites with my customers and I received many special orders for them. Although I’m no longer at the coffee shops, I still enjoy experimenting in the kitchen. My husband doesn’t mind being my “guinea pig” and I appreciate his feedback. I have several new cheesecake ideas “in the works”, as well as a few herbal treats. Who knows, once I have the recipes perfected, they just might appear in Taste of Home!

Who is your favorite person/persons to cook for?

My favorite people to cook for are my family and friends. Whether I have a houseful of guests or it’s just my husband and me, I’m happy to be able to provide a delicious meal.

What’s your least favorite dish to prepare?

My least favorite dish to prepare is fried fish. My husband loves to go ice fishing during the winter months with his brother and nephews or our son or daughter and usually manages to come home with a nice catch of pan fish. As much as I look forward to eating the fish, I really don’t care for the amount of time it takes to fry them up!

What’s your funniest kitchen adventure?

My funniest kitchen adventure was not having a kitchen at all. Our first home was a real “fixer-upper”, so when it came time for my husband to remodel our kitchen, the easiest thing to do was to gut it out and start over. We moved everything, including the appliances into our dining room. In order to wash the dishes, I had to fill my dish pan with water from the bathtub and use the dining room table as my countertop. Thankfully, this “adventure” only lasted for 3 months, and when we were finished, our new kitchen was featured in the August/September 1993 issue of Taste of Home.

What’s your favorite Taste of Home recipe(s) – and why?

I have so many favorite Taste of Home recipes, that I actually have a whole recipe card box devoted to them! Instead of having the actual recipes in each category in the box, I have the names of the recipes written down on an index card and which Taste of Home cookbook they appear in. (I have an extensive Taste of Home cookbook collection!) Some of my favorites include: Marla’s Maple Pork (delicious…I like to use a pork sirloin roast and cook it in my slow cooker); Pumpkin Sloppy Joes (I grow lots of pie pumpkins each year and this is a great way to enjoy them); Blueberry French Toast (this is a family favorite for Sunday brunch); Brunch Casserole (another favorite for our Sunday brunch); Brownie Pizza and Chocolate Chip Blondies (both are easy to make and taste so good); and my husband’s favorite cheesecake out of all the cheesecakes I make is Lavender Brownie Cheesecake (it’s one of my favorites too!)

What’s your favorite kitchen gadget?

My favorite kitchen gadget is my Kitchen Aid mixer. After using one on a daily basis when I was working at the coffee shops, it was the first thing I bought after winning the grand prize in the Taste of Home Cookbook Recipe Contest. My grandson, Garrett, likes to help me whenever I use it.

What country are you dying to eat your way through?

I really don’t have a favorite cuisine and enjoy trying recipes from all over the world. I do like Chinese, Thai and Indonesian food and will occasionally treat my family to an ethnic meal. On the other hand, I’m just as happy serving sauerbraten and spaetzel or homemade chicken alfredo.  Mealtime at our house is never boring because I have so many “old” family favorites that I just don’t make often enough and so many new recipes that I want to try!

Bonus Question: What’s your favorite food blog? Loveandhomaderecipes.com…of course!

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Taste of Home’s very own Jen Schettler loves cooking, especially with the Taste of Home mobile app. She recently made these easy Chicken Turnovers for a casual get together. Grab your mobile phone and follow her easy tips for a healthy and delicious meal.

Looking for an easy appetizer or casual dinner entrée that is easy, healthy, and fun? This recipe for Chicken Turnovers fits all three and you can even find the recipe on the Taste of Home mobile app!

Here’s a few helpful hints to help get you started:

• Have chicken breasts for dinner a night or two ahead of time, setting aside some extra chicken for the turnovers. Then all you have to do is cut up the veggies, toss in some pre-shredded cheese, and fold.
• When folding the dough around your chicken and veggie mix, don’t worry about getting a perfect triangle with flawless seams.  The baking process is very forgiving to those of us that aren’t skilled at making our food aesthetically pleasing. Just make sure you don’t have any holes in the dough so the cheese stays on the inside.
• This recipe is great on its own, but it you’re looking to spice it up, serve it with your favorite salsa or BBQ sauce.
• Make too much of the filling? Save it to top off your salad the next day!

I hope your guests enjoy these little beauties as much as mine did. You won’t have any left at the end of the night so make sure you grab one early!

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Taste of Home Food Stylist, Kathryn Conrad, shares a few easy was for using summer berries.

Berry Ice Cubes

Plop whole, juicy berries in an ice tray, add water and freeze. Pop out and store, frozen, in zip-top baggies. These colorful ice gems make a pretty and tasty addition to iced tea, lemonade or pure, cold water.

Berry Swizzle Stick

Thread rinsed, ripe berries of your choice onto wooden skewers; serve with seltzer water, lemon-lime soda or (a personal favorite) with champagne. Delicious.

Berry Butter

Crush a handful of ripe berries (blackberries are shown here) and mix with softened butter. Spoon into a small bowl, cover and chill until use. Delightful on toast, pancakes—even corn on the cob.

PB and Berries

Add a fresh zing to classic peanut butter and jelly: coarsely chop ripe berries (raspberries are shown here) and stir in a sprinkle of sugar. Make your sandwich as usual – switching out tired jelly for a blast of fresh berries.

Fast, homemade frozen berry yogurt pops

Start with 4-oz containers of vanilla yogurt (full-fat, lowfat or fat free); spoon yogurt from containers into a bowl and stir in your choice of sliced or small whole fresh berries. Spoon the yogurt-berry mixture back into the yogurt containers. Insert popsicle sticks and freeze until firm. To unmold, run the containers briefly under hot running tap water. Squeeze the yogurt containers slightly while gently pulling on the Popsicle sticks.

Berries and Brie

For a fast and beautiful cheese plate, split a mini-brie into two layers as you would a cake. Pile berries of you choice (I like the slightly tart contrast of blueberries) on the cut side of the first layer. Place the top layer over the berries and gently press. Pile additional berries onto the top of the brie. Serve with rustic crackers or flatbreads.

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