By Teri Thornton
Lifestyle Editor
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Just in time for the holidays, Taste of Home Cooking School is returning to the Shoals with a show full of hints and recipes for entertaining guests or a family meal at home.
Returning with the Cooking School will be culinary specialist Michelle Roberts.
“I have 10 brand-new recipes,” said Roberts, who originally hails from Mississippi but resides in Birmingham. “Those attending will get to experience a live show where you can see and smell all of the food being prepared right there.”
In addition to demonstrating the recipes, Roberts will share tips and ideas for holiday entertaining throughout the program, which begins at 6:30 p.m. Tuesday, Nov. 1, at the Marriott Shoals Conference Center in Florence.
Roberts said the show for is everyone, from experienced cooks to those who just dabble in the kitchen.
“Any and all skill levels can make our recipes,” she said. “I love our shows because there is something for everyone.”
Taste of Home Cooking Schools also introduce new products on the market.
“I will bring lots of information about our products,” Roberts said. “One that will probably be new to most people is Domino Agave Nectar.”
Before the show, the public can keep track of the cooking school through its blog, cookingschoolblog.com.
“It is great, and people can keep up with our adventures,” said Roberts, who will be posting on occasion.
All attendees to the cooking show will receive a gift bag with two Taste of Home magazines, recipes, coupons and trinkets. There also will be door prizes including a dining room table and chairs from Story & Lee Furniture, one of the show sponsors.
In addition to the TimesDaily and Story & Lee, sponsors are Hunts TV and Appliance and Window World.
The following recipes are from Taste of Home. They have not been tested by the TimesDaily.
Teri Thornton can be reached at 256-740-5742 or teri.thornton@TimesDaily.com
Returning with the Cooking School will be culinary specialist Michelle Roberts.
“I have 10 brand-new recipes,” said Roberts, who originally hails from Mississippi but resides in Birmingham. “Those attending will get to experience a live show where you can see and smell all of the food being prepared right there.”
In addition to demonstrating the recipes, Roberts will share tips and ideas for holiday entertaining throughout the program, which begins at 6:30 p.m. Tuesday, Nov. 1, at the Marriott Shoals Conference Center in Florence.
Roberts said the show for is everyone, from experienced cooks to those who just dabble in the kitchen.
“Any and all skill levels can make our recipes,” she said. “I love our shows because there is something for everyone.”
Taste of Home Cooking Schools also introduce new products on the market.
“I will bring lots of information about our products,” Roberts said. “One that will probably be new to most people is Domino Agave Nectar.”
Before the show, the public can keep track of the cooking school through its blog, cookingschoolblog.com.
“It is great, and people can keep up with our adventures,” said Roberts, who will be posting on occasion.
All attendees to the cooking show will receive a gift bag with two Taste of Home magazines, recipes, coupons and trinkets. There also will be door prizes including a dining room table and chairs from Story & Lee Furniture, one of the show sponsors.
In addition to the TimesDaily and Story & Lee, sponsors are Hunts TV and Appliance and Window World.
The following recipes are from Taste of Home. They have not been tested by the TimesDaily.
Chili Cheese Dip
- 1 pound lean ground beef (90 percent lean)
- 1 cup chopped onion
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14½ ounces) diced tomatoes in sauce
- 1 cup frozen corn
- ¾ cup water
- 1 can (2¼ ounces) sliced ripe olives, drained
- 3 teaspoons chili powder
- ½ teaspoon dried oregano
- ½ teaspoon chipotle hot pepper sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 package (16 ounces) reduced-fat process cheese, cubed
- corn chips
- In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Transfer to a 5-quart slow cooker. Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.
- Cover and cook on low for 4-5 hours or until heated through; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips.
- Yield: 8 cups.
Pumpkin Pie Dip
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners’ sugar
- 1 cup canned pumpkin
- ½ cup sour cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- gingersnap cookies
- In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.
- Yield: 4 cups.
Roasted Pumpkin Seeds
- 2 cups fresh pumpkin seeds
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- Line a 15-by-10-by-1-inch baking pan with foil and grease the foil. In a small bowl, combine all ingredients; spread into prepared pan. Bake at 250 degrees for 45-50 minutes, stirring occasionally.
- Increase heat to 325 degrees. Bake 5 minutes longer or until seeds are dry and lightly browned. Serve warm, or cool before storing in an airtight container.
- Yield: 2 cups.
Teri Thornton can be reached at 256-740-5742 or teri.thornton@TimesDaily.com
Taken from TimesDaily.com; source article is below:
Taste of Home cooking show returns to Shoals
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