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I finally got it! Taste of Home Volunteer Field Editor!

Deuteronomy 12:7 And there ye shall eat before the LORD your God, and ye shall rejoice in all that ye put your hand unto, ye and your households, wherein the LORD thy God hath blessed thee.

Blessed, Blessed, Blessed is what I am!

toh-logo-redI am so excited!  I finally received the e-mail from Taste of Home     confirming my acceptance as a Taste of Home Volunteer Field Editor.

This is such an honor for me and I can’t wait to jump right in and get started submitting original recipes, rating and reviewing recipes, actively participating in online community forums, getting all my friends and family to climb on board the Taste of Home train with me.



Yes, I invite you all to become a member of the Taste of Home family,  “Like” Taste of Home on Facebook, follow Taste of Home on Pinterest and subscribe to the Taste of Home magazine.  Lots of perks!

You can keep up with what’s going on in the cooking/baking world and submit your wonderful tasting recipes.  Who knows, I could be the one they choose to rate and review your recipe.

Come on now, this sounds like fun, right?

Just follow the links below to get started ………

Can’t wait to see you there,

Dana Moore,

Taste of Home

Volunteer Field Editor

Recipe of the Month – Chili

Posted by Dana

September is one of my favorite months.

I love the cooler weather that starts to move into our area.

Not only is it the month in which my oldest son was born, but it also means chili and sweatshirt weather!

Sooooo, as the cooler nights arrive get ready with a warm pot of chili!

Sorry I don’t have any pics.  Not sure why I don’t!  But the recipe is easy!  ENJOY


2 lbs beef stew meat, cubed into bit size pieces

2 cans (15oz each) light red kidney beans

1 can seasoned black beans

2 cans rotel, mild

1 can petite diced tomatoes

1 quart tomato juice

1 medium onion, chopped

2 tablespoons fresh cilantro, minced

Salt and pepper, to taste


In a large stockpot, combine all ingredients and cover with enough water to make a soup. Bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer chili for about 2 hours.

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