Archive Page - 08/16/13 41 years, 2,181 covers and 55,435 stories from PEOPLE magazine's history for you to enjoy
- Sandra Lee Expresses Gratitude to Fellow Cancer Patients: 'Thank You for Giving Me Hope'
- Read the Cover Story: The Duggars' Dark Secrets
- Inside Reese Witherspoon, Sarah Michelle Gellar and Selma Blair's Cruel Intentions Reunion: See Pics & Video!
- 99-Year-Old Woman Receives 16,000 Birthday Cards from Strangers
- Melissa Rivers Misses Everything About Mom Joan, Even Her Criticisms
On Newsstands Now
- Matthew McConaughey: In His Own Words
- Jessa Duggar's Wedding Album
- Brittany Maynard's Final Days
Pick up your copy on newsstands
Click here for instant access to the Digital Magazine
People Top 5
LAST UPDATE: Tuesday February 10, 2015 01:10PM EST
PEOPLE Top 5 are the most-viewed stories on the site over the past three days, updated every 60 minutes
Kellie Throws a Book Club Party!
The Singer and Pals Dish About Their Latest Read Over Cool Beverages and Tasty Snacks. Go Ahead, Try This at Home!
Kellie Pickler's tour bus should come with a warning sign. "We brake for bookstores!" says the bubbly country singer. "If we pass one, I tell my driver, 'Let's pull in there.' " Now the avid reader has found a way to get her literary fix at home too. She recently started a club with three close friends: Aimee Mayo, a songwriter, and singers Rachel Reinert of Gloriana and Hilary Williams (Hank Jr.'s daughter). Their meetings are all about "good girlfriends and snacks!" says Reinert. And, of course, a little lively conversation. "We don't just talk about books," says Pickler, "but we always spend time talking about the book." On Dec. 17 the group met at Mayo's Nashville home to dine and discuss The Help (see their review on next page). Pickler and Mayo share a 100-page rule. "If I'm bored by then, I won't finish it," says Mayo. "It's like a song," adds Pickler. "If the chorus sucks, you don't listen to the rest." So far, this club is in perfect harmony. "Everyone gets something different out of a book," says Mayo. "What makes a book club great...you can share your perceptions and get even more out if it than you would if you had read it by yourself."
Spicy Herb-Roasted Pecans
CherryTomatoes with Broccoli
Baked Vidalia Onion Dip
Pound Cake with Kahlua Cream
Sparkling Wine Coolers
Assorted Cheeses and Crackers
How They Felt About The Help
It was Pickler who chose Kathryn Stockett's bestselling debut novel for the book club's inaugural meeting. "I liked that it's set around the time of the Civil Rights movement," she says. "I grew up in the deep South, and I'm just fascinated by that." And the entire group loved the tale of Eugenia Skeeter Phelan, a budding journalist who decides to write about the experience of black maids in Mississippi during the early days of the Civil Rights movement. Phelan is horrified when one of her best friends tries to forbid the maids from using the toilets in their employers' homes. "The women in the book are so strong," says Pickler. "I love that the book speaks from the help's point of view and from someone who was raised by the help." "The author does a great job at voicing the characters," agrees Reinert. "You feel like you're in the moment."
SPICY HERB-ROASTED PECANS
Serves: 4½ cups
Hands-on time: 10 min.
Total time: 1 hr., 25 min.
4½ cups pecan halves
½ cup maple syrup
3 tablespoons olive oil
1 teaspoon dried crushed rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon ground red pepper
1 teaspoon kosher salt
1. Preheat oven to 300. Stir together first 7 ingredients in a 15- x 10- x 1-in. rimmed baking pan. Sprinkle with salt. Bake 45 minutes, stirring occasionally, or until pecans are golden; cool.
2. Sprinkle with additional salt if desired.
POUND CAKE WITH KAHLUA CREAM
Hands-on time: 10 min.
Total time: 10 min.
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon Kahlua
½ teaspoon vanilla extract
1 store-bought pound cake, sliced
Garnish: chocolate-covered coffee beans
1. Beat whipping cream and next 3 ingredients at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until soft peaks form.
2. Dollop each slice of pound cake with whipped cream. Sprinkle with crushed chocolate-covered coffee beans.
BAKED VIDALIA ONION DIP
Makes: 3 cups
Hands-on time: 20 min.
Total time: 1 hr.
2 tablespoons butter
1½ large coarsely chopped Vidalia onions (about 3 cups)
1 cup (4 oz.) shredded Swiss cheese
1 cup mayonnaise
1 (8-oz.) can sliced water chestnuts, drained and chopped
2 tablespoons dry white wine
1 clove garlic, minced
½ teaspoon salt
½ teaspoon hot sauce
Freshly ground black pepper (optional)
Toasted baguette slices
1. Preheat oven to 375.
2. Melt butter in a large skillet over medium-high heat; add onion and saute 10 minutes or until tender.
3. Combine cheese and next 7 ingredients; stir in onion. Spoon mixture into a lightly greased 1-quart baking dish.
4. Bake 20 minutes; remove from oven. Preheat broiler to high. Broil 6 inches from heat 3 to 5 minutes or until lightly brown. Let stand 10 minutes. Serve with toasted baguette slices.
SPARKLING WINE COOLERS
Hands-on time: 10 min.
Total time: 10 min.
1 cup lemon-lime soft drink, chilled
1 cup assorted berries
½ (12-oz.) can frozen limeade concentrate, thawed
¼ cup fresh mint leaves, torn
1 (750-ml.) bottle sparkling white wine or champagne, chilled*
1. Combine first 4 ingredients in a large pitcher. Gently stir in sparkling wine. Serve immediately.
* For a nonalcoholic version, substitute 3 (12-oz.) cans orange-flavored sparkling water, chilled, for the white wine. Proceed as directed.
CHERRY TOMATOES WITH BROCCOLI FILLING
Serves: 8 to 10
Hands-on time: 45 min.
Total time: 45 min.
48 cherry tomatoes (about 2 pints)
1 (10-oz.) package frozen chopped broccoli, thawed and drained
½ cup mayonnaise
½ cup sour cream
¼ cup grated Parmesan cheese
½ teaspoon dried crushed red pepper
¼ teaspoon kosher salt
1. Slice tops off tomatoes and reserve. Remove pulp with a melon baller or small spoon; discard pulp. Invert tomato shells on paper towels to drain.
2. Pat broccoli dry with paper towels; place in food processor bowl. Add mayonnaise, sour cream, Parmesan cheese, dried crushed red pepper and salt. Pulse 3 or 4 times to combine; do not puree.
3. Spoon 2 teaspoons broccoli filling into each tomato, mounding slightly. Replace tops on tomatoes. Serve chilled or at room temperature.
- Eileen Finan,
- Kay West; Recipes by Susan Nash Gilpin.
Treat Yourself! 4 Preview Issues
The most buzzed about stars this minute!