Price Chopper is proud to call Kansas City home, and even prouder to be voted Kansas City’s Favorite Grocery Store! We’re committed to feeding Kansas City families the freshest food at the lowest prices possible. From our wide selection of meat cut fresh in store to our triple inspected produce, you’ll find us working hard every day to deliver great values throughout each of our stores.
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As the chilly season wraps around us, we’re diving into a delicious array of recipes and ideas that’ll fuel good meals and even better connections. In this issue of Gatherings, we’re celebrating fall’s rich bounty with recipes that elevate traditional favorites and introduce exciting new classics. From rustic soups simmering on the stove to artisanal twists on beloved Thanksgiving sides, this edition highlights dishes that honor both tradition and innovation. Inside, you’ll discover stuffing muffins that’ll wow your holiday table, easy yet elegant appetizers perfect for fireside entertaining, and hearty autumn dishes that nourish the soul. Plus, as we look ahead to New Year’s Eve, we’re sharing vibrant recipes that’ll make your celebrations sparkle. And no celebration is complete without something sweet. From indulgent treats like cookie butter fudge to hot chocolate brownie truffles, we’ve got you covered with desserts that will spread holiday joy.
As we embrace this cherished season of gratitude and togetherness, let this edition inspire you to create moments of warmth and connection with family and friends. Here’s to filling your plates with mouthwatering flavors and making every meal a cherished memory.
Feast Mode
Fresh twists on Thanksgiving classics that wow with less work, so you can actually enjoy the holiday, too.
Christmas Gatherings
Show-stopping recipes with minimal prep – because the best gift is time with loved ones.
Sweet Holiday Treats
From gifting to midnight snacking, these festive desserts spread cheer and satisfy cravings.
Kids Club
Create magic with your little bakers –thumbprint cookies, brownie truffles and memories in the making.
New Year Celebrations
Toast to 2025 with crowd-pleasing bites that keep the party rolling.
Winter Wonders
Satisfying feel-good meals that offer warmth and wellness all winter long.
Tired of serving the same old Thanksgiving dishes? Elevate your holiday table with these refreshing twists on classic favorites. Whether you’re hosting an intimate gathering or a festive feast, these easy-to-follow recipes prove that upgrading your menu doesn’t have to add stress. Feeling overwhelmed by it all? Don’t worry – leave the cooking to us. Our prepared holiday meal options can ensure a delightful and hassle-free celebration. Browse all offerings at mypricechopper.com
Prep: 20 minutes plus standing • Roast: 3 hours
Serves: 20
1cup unsalted butter (2 sticks)
2small navel oranges, quartered
1Tbsp. drained jarred minced garlic
1tsp. dried sage
1tsp. dried thyme
½tsp. ground cinnamon
1fresh or frozen turkey, thawed if necessary (about 12 to 14 pounds)
1½tsp. kosher salt
5fresh thyme sprigs
4cinnamon sticks
3fresh sage sprigs
1small Honeycrisp apple, quartered
1small yellow onion, peeled and quartered 1whole garlic head, halved crosswise
1. Preheat oven to 325°; place roasting rack in large deep roasting pan. In medium saucepot, heat butter to a simmer over medium heat. Add 1 orange, minced garlic, dried sage, dried thyme and ground cinnamon; cook 2 minutes or until fragrant, stirring occasionally. Makes about 1 cup.
2. Remove neck, giblets and liver from turkey; discard. Place turkey, breast side up, on rack in pan; sprinkle ½ teaspoon salt inside cavity. Place thyme sprigs, cinnamon sticks, sage sprigs, apple, onion, garlic head and remaining orange in cavity. Brush turkey with ¼ cup butter mixture; sprinkle with remaining 1 teaspoon salt. If not already secured, tie legs together with kitchen string and tuck wing tips under to hold in place. Tent turkey loosely with aluminum foil; roast 2 hours. Increase heat to 425°; remove and reserve foil. Roast turkey 1 hour or until juices run clear and internal temperature reaches 160° in thickest part of thigh, brushing with 3 tablespoons butter mixture every 15 minutes. Transfer turkey to cutting board; loosely tent with reserved foil and let stand 30 minutes.
(Internal temperature will rise to 165° upon standing.)
Approximate nutritional values per serving: 369 Calories, 20g Fat (9g Saturated), 182mg Cholesterol, 295mg Sodium, 4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 42g Protein
Prep: 1 hour 20 minutes • Cook: 23 minutes • Serves: 8
3 garlic heads
2 tsp. olive oil
6 slices thick-cut bacon, chopped
3 pounds Yukon Gold potatoes, peeled and quartered
½ cup unsalted butter (1 stick)
⅓ cup heavy cream, warmed
1 cup shredded Gouda cheese
1½ tsp. ground white pepper
Sliced fresh chives for garnish (optional)
1. Preheat oven to 350°. Slice ¼ inch off top of each garlic head. Place garlic, cut side up, on 12-inch square sheet aluminum foil and drizzle with oil. Wrap garlic in aluminum foil to seal. Place directly on oven rack; bake 1 hour. When cool enough to handle, squeeze out garlic into small bowl. Makes about ½ cup.
2. In large skillet, cook bacon over mediumhigh heat 8 minutes or until crisp, stirring occasionally; with slotted spoon, transfer bacon to paper towel-lined plate.
3. In large saucepot, heat potatoes and enough salted water to cover by about
2 inches to a boil over high heat; reduce heat to medium and simmer 15 minutes or until fork-tender. Drain potatoes; return to saucepot.
4. Add butter, cream and garlic to potatoes; with mixer on medium-high speed, beat potato mixture 3 minutes or until smooth. Fold in cheese, pepper and bacon; serve garnished with chives, if desired. Makes about 6 cups. Approximate nutritional values per serving (¾ cup): 327 Calories, 19g Fat, (11g Saturated), 51mg Cholesterol, 143mg Sodium, 34g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 8g Protein
Turkey, the star of most Thanksgiving dinners, requires some planning. These tips will help you prepare your best holiday meal yet.
Choosing between fresh and f rozen turkeys is a personal choice – both offer great quality. A fresh turkey can be stored in the refrigerator for up to the sell-by date, and a frozen turkey can be stored in the freezer for up to one year. Plan on 1½ pounds per person to allow for generous servings and leftovers.
For refrigerator thawing (preferred method), place the turkey in its original wrap on a tray to catch any moisture. Allow one day of thawing for every 4-5 pounds. After thawing, remove the giblets, rinse the turkey and drain it. Thawed turkeys can stay in the fridge for 1-2 days before cooking. Be sure to wash utensils and surfaces that come in contact with raw turkey with soapy water.
Start preparing your turkey about an hour before roasting by bringing it to room temperature, seasoning it and preheating your oven. Roast for 15-18 minutes per pound, or 3 to 3¾ hours for a 12- to 14-pound turkey. Let the turkey rest for 20 minutes before carving to lock in the juices.
Insert a thermometer into the thickest part of the thigh without touching the bone. Juices should run clear. The internal temperature should reach 165°, but you can remove the turkey at 160° as residual heat will finish the job.
• With a sharp knife, cut legs and wings off at joints. Cut off thighs and remove bones with a cut down the center. Slice dark meat and place on a platter.
• Feel for keel bone that runs lengthwise along the top of the turkey and cut alongside it. Slowly guide the tip of the knife along the bone down one side of the rib cage. Gently pry breast meat away from the rib cage – the meat should come off in one large piece. Follow the same procedure for the other side.
• Slice across each breast, cutting pieces into the thickness you prefer.
• Refrigerate or freeze leftovers within 2 hours.
• Divide large portions into smaller containers to cool faster.
• Turkey lasts up to 3 days in the fridge while stuffing and gravy last 1-2 days. Boil leftover gravy before serving.
Prep: 15 minutes • Cook: 10 minutes
Serves: 8
2packages (12 ounces each) frozen cut green beans
2Tbsp. olive oil
1package (3 ounces) sliced prosciutto, torn into pieces
¼tsp. salt
¼tsp. black pepper
2Tbsp. red wine vinegar
½cup sliced almonds
1Tbsp. unsalted butter
1. Prepare green beans as label directs; drain and transfer to paper towel-lined rimmed baking pan. Pat green beans dry.
2. In large skillet, heat 1 tablespoon oil over medium heat; add prosciutto and cook 3 minutes or until golden brown, stirring frequently. With tongs, transfer to paper towel-lined plate.
3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add green beans, salt and pepper; cook 5 minutes or until lightly browned, stirring frequently. Add vinegar; cook 1 minute or until liquid evaporates. Stir in almonds and butter; cook 1 minute or until butter melts, stirring frequently. Add prosciutto; toss. Makes about 5 cups.
Approximate nutritional values per serving (⅔ cup): 122 Calories, 9g Fat (2g Saturated), 11mg Cholesterol, 360mg Sodium, 6g Carbohydrates, 4g Fiber, 2g Sugars, 0g Added Sugars, 5g Protein
Prep: 25 minutes • Bake: 30 minutes • Serves: 12
Nonstick cooking spray
4 slices thick sliced bacon, chopped
2 celery ribs, chopped
1 medium white onion, chopped
2 Tbsp. chopped fresh sage
1 loaf (20 ounces) white bread, cut into 1-inch cubes
½ cup unsalted butter, melted
2 large eggs
2 Tbsp. chicken broth
2 Tbsp. chopped fresh parsley
½ tsp. sea salt
½ tsp. ground black pepper
1. Preheat oven to 400°; spray 12-cup standard muffin pan with cooking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
2. In large bowl, toss bread and butter; spread on rimmed baking pan and bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread mixture. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.
Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein
Prep: 10 minutes • Cook: 30 minutes • Serves: 10
6 whole cloves
3 cinnamon sticks plus additional for garnish (optional)
6 cups dry red wine
3 cups apple cider
3 cups fresh orange juice
1 cup granulated sugar
1 Tbsp. orange zest
½ tsp. ground ginger
½ tsp. ground nutmeg Orange slices for garnish (optional)
1. In large saucepot, stir cloves, cinnamon sticks, wine, cider, juice, sugar, orange zest, ginger and nutmeg; heat to a simmer over medium-high heat, stirring occasionally. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.
2. Strain wine mixture through fine-mesh strainer into separate large saucepot. Makes about 10 cups.
3. Serve mulled wine warm garnished with orange slices and/or cinnamon sticks, if desired.
Approximate nutritional values per serving (1 cup): 268 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 14mg Sodium, 40g C arbohydrates, 0g Fiber, 35g Sugars, 20g Added Sugars, 1g Protein
Stay
From everyone at Sanderson Farms, we wish you happy holidays filled with warmth, comfort, and lots of good chicken.
SINCE 1877
Holiday hosting can be simple and affordable! We’re here to help you create memorable meals that look and taste like you spent hours in the kitchen (without actually doing it!). From choosing the right cut of meat with the help from our expert butchers to pairing it with vibrant salads and seasonal accents, this recipe lineup allows you to focus on what matters most: sharing the joy of delicious food with the people you love.
Prep: 25 minutes plus standing
Roast: 1 hour 50 minutes • Serves: 6
2 large garlic cloves, minced ¼ cup olive oil
3 Tbsp. plus 2 tsp. chopped fresh sage plus additional for garnish (optional)
1 ½ tsp. salt
1 ½ tsp. pepper
1 semi-boneless rib roast (about 5 pounds)
6 carrots, cut into ¾-inch pieces
3 parsnips, cut into ¾-inch pieces
3 shallots, coarsely chopped
2 cups beef stock
2 cups apple cider
1. Adjust oven rack to lowest position; preheat oven to 450°. In small bowl, stir garlic, oil, 3 tablespoons sage, and 1 teaspoon each salt and pepper; rub over rib roast.
2. In roasting pan, toss carrots, parsnips, shallots, stock, cider and remaining ½ teaspoon each salt and pepper; place rib roast, bone side down, on top of vegetables and roast 20 minutes or until outside is golden brown. Reduce oven temperature to 350°; roast 1 ½ hours or until internal temperature of rib roast reaches 135° for medium-rare. Transfer rib roast to cutting board; tent with aluminum foil and let stand 20 minutes. (Internal temperature will rise to 145° upon standing.)
3. With slotted spoon, transfer vegetables to serving platter; sprinkle with remaining 2 teaspoons sage and tent with aluminum foil. Makes about 4 ½ cups.
4. Skim off and discard fat from juices in roasting pan; strain juices through fine-mesh strainer into serving dish. Makes about 1 ¼ cups.
5. Remove ribs from rib roast; carve rib roast lengthwise into 6 (¾-inch-thick) slices. Serve rib roast over vegetables drizzled with some sauce and sprinkled with sage, if desired, along with remaining sauce.
Approximate nutritional values per serving (1 slice rib roast, ¾ cup vegetables, about 3 tablespoons sauce): 695 Calories, 39g Fat (13g Saturated), 166mg Cholesterol, 928mg Sodium, 31g Carbohydrates, 5g Fiber, 15g Sugars, 0g Added Sugars, 58g Protein
Prep: 30 minutes • Slow Cook: 3 hours • Serves: 16
3cups cranberry juice
1cup light brown sugar
1cup maple syrup
½cup honey
½cup spicy brown mustard
1hickory smoked boneless ham (about 4 ½ pounds)
1 ½cups fresh or thawed, frozen cranberries
Fresh thyme sprigs for garnish (optional)
1. In 5- to 6-quart slow cooker, stir cranberry juice, sugar, syrup, honey and mustard; add ham. Cover and cook on high 3 hours or low 6 hours or until internal temperature reaches 140°, turning once. Transfer ham to cutting board; loosely tent with aluminum foil.
2. In large saucepot, cook cranberries and cranberry juice mixture remaining in slow cooker over medium-high heat 20 minutes or until reduced by half, stirring frequently. Makes about 3 cups.
3. Carve ham; serve drizzled with cranberry glaze garnished with thyme, if desired.
Approximate nutritional values per serving (4 ounces ham, 3 tablespoons glaze): 337 Calories, 6g Fat (2g Saturated), 68mg Cholesterol, 1706mg Sodium, 43g Carbohydrates, 0g Fiber, 40g Sugars, 31g Added Sugars, 28g Protein
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Prep: 15 minutes • Cook: 15 minutes Serves: 10
8garlic cloves, thinly sliced
¼cup extra virgin olive oil
¼tsp. crushed red pepper flakes
1½pounds broccolini, ends trimmed
1tsp. sea salt
2Tbsp. fresh lemon juice
1. In small saucepan, heat garlic, oil and crushed red pepper to a simmer over mediumhigh heat; reduce heat to medium-low and cook 8 minutes. Strain oil; reserve oil and garlic.
2. In large bowl, toss broccolini, salt and garlic oil. Heat large, deep skillet over high heat until hot. In 2 batches, add broccolini and cook 2 minutes or until charred in spots without stirring; turn broccolini and cook 3 minutes longer or just until tender-crisp. Transfer to serving bowl.
3. Add lemon juice and reserved garlic; toss.
Approximate nutritional values per serving (about 2 ounces): 80 Calories, 6g Fat (1g Saturated), 0mg Cholesterol, 226mg Sodium, 6g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 3g Protein
Prep: 1 hour plus cooling
Roast: 35 minutes • Serves: 8
2medium red beets
1pound diced butternut squash (about 3 ½ cups)
3Tbsp. olive oil
1pound Brussels sprouts, trimmed and halved lengthwise
1medium red onion, cut into 1-inch wedges
½(5-ounce) container baby kale
1cup dried cranberries
1tsp. kosher salt
½tsp. fresh cracked black pepper
To toast walnuts, cook walnuts in a large skillet over medium-high heat
4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.
2Tbsp. fresh lemon juice
1Tbsp. honey
½cup crumbled feta cheese
½cup chopped walnuts, toasted
1. Preheat oven to 425°; line rimmed baking pan with nonstick aluminum foil. Wrap each beet in aluminum foil; place directly on oven rack and roast 1 hour or until tender. Cool beets 20 minutes; remove foil. Carefully peel beets; cut into 1-inch pieces.
2. In large bowl, toss squash and 1 tablespoon oil; spread in singer layer on prepared pan and roast 15 minutes.
3. In same large bowl, toss Brussels sprouts,
onion and 1 tablespoon oil; stir into squash mixture on pan and roast 15 minutes.
4. Stir kale, cranberries, salt and pepper into vegetable mixture on pan; roast 5 minutes or until vegetables are tender and kale wilts.
5. In second large bowl, whisk lemon juice, honey and remaining 1 tablespoon oil; fold in beets and vegetable mixture. Makes about 8 cups.
6. Serve salad sprinkled with cheese and walnuts.
Approximate nutritional values per serving (1 cup):
245 Calories, 13g Fat (3g Saturated), 8mg Cholesterol, 362mg Sodium, 33g Carbohydrates, 6g Fiber, 21g Sugars, 11g Added Sugars, 5g Protein
Prep: 15 minutes
Bake: 15 minutes • Serves: 24
Nonstick cooking spray
1 package (8 ounces) crescent dough sheet
1 cup canned whole berry cranberry sauce
½ (8-ounce) package Muenster cheese, cut into 24 cubes
¼ cup honey
2 tsp. chopped fresh thyme
1. Preheat oven to 375°; spray 24-cup mini muffin tin with cooking spray. Unroll crescent dough and pinch together seams to seal; cut crosswise into 6 (2 ¼-inch) strips and lengthwise into 4 (2 ¼-inch) strips. Press dough square into prepared pan; fill with cranberry sauce and top with cheese. Bake cups 15 minutes or until cheese is melted and crusts are golden brown. Makes 24 cups.
2. In small saucepan, heat honey and thyme over medium heat 2 minutes; remove from heat and cool slightly.
3. Transfer cups to serving platter; drizzle with honey mixture.
Approximate nutritional values per serving (1 cup): 78 Calories, 3g Fat (1g Saturated), 5mg Cholesterol, 104mg Sodium, 11g Carbohydrates, 0g Fiber, 7g Sugars, 6g Added Sugars, 2g Protein
Anytime and every time.
2 Tablespoons Pompeian Robust Extra Virgin Olive Oil
2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
1 lbs. peeled pearl onions
4 lbs. haricots verts
2 Tablespoons Pompeian Organic Extra Virgin Olive Oil
1/2 cup walnuts
1/2 cup watercress
1.Preheat oven to 350 °F.
2.Bring a cast iron skillet to medium-high heat and lightly brush tenderloin with Pompeian Robust Extra Virgin Olive Oil. Season with kosher salt and pepper, then sear the tenderloin until evenly browned all over. You may have to keep turning to ensure that the meat is browned on all sides.
3.Remove tenderloin from heat and place directly into the oven with pearl onions. Roast for 15 minutes per pound for a perfect medium-rare (approximately 1 hour), remove from oven and allow to rest for 10 minutes before slicing.
4.Steam haricots verts for 5-8 minutes and arrange around sliced tenderloin and pearl onions on a platter. Drizzle with Pompeian Organic Extra Virgin Olive Oil, walnuts, watercress and serve.
because you’ve been good all... today.
Sleigh the dessert game this holiday season! With pantry staples and seasonal ingredients, we’ve created fun-to-make goodies and irresistible bites perfect for sharing, gifting or savoring. Whether you’re in the mood for something indulgent or whimsical, these treats will sprinkle holiday magic into every moment.
Prep: 15 minutes plus cooling • Bake: 1 hour • Serves: 8
1 (9-inch) frozen unbaked ready-to-fill deep-dish pie crust
1 can (15 ounces) 100% pure pumpkin
1 can (12 ounces) evaporated milk
2 large eggs
½ cup maple syrup
1 tsp. vanilla or maple extract
¼ tsp. salt
1 cup heavy cream, chilled
¼ cup powdered sugar
½ tsp. pumpkin pie spice
1. Preheat oven to 425°; place pie crust on rimmed baking pan. In medium bowl, with mixer on medium speed, beat pumpkin, milk, eggs, syrup, ½ teaspoon vanilla extract and salt 2 minutes or until smooth; pour into pie crust. Bake pie 15 minutes; reduce oven temperature to 350°. Bake pie 45 minutes or until a knife inserted in center comes out clean; cool completely.
2. In large bowl, with mixer on medium-high speed, beat cream, sugar, pumpkin pie spice and remaining ½ teaspoon vanilla extract 2 minutes or until soft peaks form. Makes about 2 cups.
3. Cut pie into 8 pieces; serve topped with whipped cream. Approximate nutritional values per serving (1 piece pie, ¼ cup whipped cream): 402 Calories, 24g Fat (12g Saturated), 93mg Cholesterol, 246mg Sodium, 40g Carbohydrates, 2g Fiber, 23g Sugars, 17g Added Sugars, 7g Protein
Prep: 20 minutes plus cooling and chilling • Bake: 20 minutes • Serves: 27
1cup unsalted butter, softened
½cup powdered sugar
1 ¾cups all-purpose flour
½cup cornstarch
½cup dark chocolate chips
1tsp. coconut oil
2tsp. green, red and white round sprinkles
1. Preheat oven to 300°; line 3 rimmed baking pans with parchment paper.
2. In large bowl, with mixer on medium-high speed, beat butter and sugar 2 minutes or until light and fluffy, scraping down bowl occasionally. With mixer on low speed, add flour and cornstarch; beat 1 minute or until just incorporated.
3. Roll dough into 27 (1 ½-inch) balls; place 2 inches apart on 2 prepared pans. With fork, lightly press dough balls flat, pressing horizontally, then vertically to make a crosshatch pattern. Bake cookies 20 minutes or until set; cool 10 minutes on pans then transfer to wire rack to cool completely.
4. In small microwave-safe bowl, heat chocolate chips and oil on high in microwave oven 1 minute or until melted, stirring every 20 seconds.
5. Dip cookies halfway into chocolate mixture; place on remaining prepared pan and immediately sprinkle with sprinkles. Refrigerate cookies 10 minutes or until chocolate hardens. Makes 27 cookies.
Approximate nutritional values per serving (1 cookie): 128 Calories, 8g Fat (5g Saturated), 18mg Cholesterol, 1mg Sodium, 13g Carbohydrates, 0g Fiber, 4g Sugars, 4g Added Sugars, 1g Protein
To toast walnuts, spread walnuts in single layer on rimmed baking pan and bake at 350° for 8 minutes or until golden brown.
Store cookies in an airtight container at room temperature up to 1 week or in freezer up to 3 months.
To freeze cookies, tightly wrap unbaked cookies on cookie sheets with plastic wrap and freeze up to 2 months. Bake frozen cookies as directed above, adding 3 to 5 minutes to baking time.
Prep: 45 minutes plus chilling and cooling
Bake: 20 minutes • Serves: 24
Rugelach Dough
1 package (8 ounces) cream cheese, softened
1 cup unsalted butter (2 sticks), softened
¼ cup sour cream
½ cup powdered sugar
1 tsp. salt
1 tsp. vanilla extract
2 ¾ cups all-purpose flour plus additional for dusting
Cranberry-Walnut Filling
1 cup finely chopped sweetened dried cranberries
1 cup walnuts, toasted and finely chopped
½ cup granulated sugar plus additional for sprinkling
1 tsp. ground cinnamon
1 tsp. honey
4 Tbsp. unsalted butter, melted and cooled
Rugelach Dough
1. In large bowl, with mixer on medium speed, beat cream cheese, butter and sour cream until light and fluffy, scraping bowl occasionally with rubber spatula. Add powdered sugar, salt and vanilla extract; beat 1 minute or until combined. Reduce speed to low; gradually beat in flour until just blended. Gather dough into ball; divide into 6 equal pieces. Roll each dough piece into a ball; flatten each ball into a disk and wrap tightly with plastic wrap. Refrigerate at least 2 hours or up to overnight.
Cranberry-Walnut Filling
2. In medium bowl, toss cranberries, walnuts, granulated sugar and cinnamon.
3. Adjust 2 oven racks to upper and lower positions; preheat oven to 350°. Line 2 large cookie sheets with parchment paper or nonstick foil. In small microwavesafe bowl, heat honey in microwave oven on high 10 seconds or until melted. On lightly floured work surface, roll out 1 disk into 9-inch circle; brush with some of the honey and sprinkle with about ⅓ cup filling; lightly press filling into dough. With pizza wheel or knife, cut dough into 8 equal wedges. Starting with curved edge, roll each wedge into jellyroll shape, and place, point side down, onto prepared cookie sheet. Repeat with remaining dough, honey and filling; brush cookies with melted butter and sprinkle with granulated sugar.
4. Bake cookies on 2 oven racks 20 minutes or until golden brown, rotating sheets between upper and lower racks halfway through baking. Slide cookies from parchment or foil onto wire racks to cool. Makes about 48 cookies.
Approximate nutritional values per serving (2 cookies): 255 Calories, 17g Fat (8g Saturated), 36mg Cholesterol, 129mg Sodium, 25g Carbohydrates, 1g Fiber, 12g Sugars, 12g Added Sugars, 3g Protein
Prep: 10 minutes plus chilling
Cook: 5 minutes • Serves: 36
Nonstick cooking spray
2 packages (12 ounces each) white chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tsp. vanilla extract
½ tsp. ground cinnamon
1 jar (14 ounces) creamy cookie butter
1. Line 8-inch square baking dish with aluminum foil so that foil extends about 2 inches over sides of dish; spray with cooking spray.
2. In medium saucepan, cook chocolate chips, milk, vanilla extract and cinnamon over medium heat 4 minutes or until chocolate chips are melted, stirring frequently. Reduce heat to medium-low; add cookie butter and
cook 1 minute or until incorporated, stirring constantly. Transfer chocolate chip mixture to prepared dish; cover with plastic wrap and refrigerate at least 3 hours or up to overnight.
3. Using overhanging sides of foil, transfer fudge to cutting board; remove foil and carefully cut into 36 (1 ¼-inch) squares.
Approximate nutritional values per serving (1 square): 201 Calories, 11g Fat (5g Saturated), 8mg Cholesterol, 55mg Sodium, 24g Carbohydrates, 0g Fiber, 21g Sugars, 21g Added Sugars, 2g Protein
Try our classic deviled eggs recipe for your next party. Your guests will never leave after trying these tasty deviled eggs! Yum!
Serves: 6 • Prep: 30 minutes
6 hard-cooked eggs, peeled and halved
1⁄4 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 tsp. Maille® Dijon Originale
Traditional Dijon Mustard
1⁄2 tsp. white vinegar
1⁄4 tsp. salt
1. Separate egg yolks from egg whites.
2. Mash egg yolks in small bowl. Stir in remaining ingredients except egg white halves.
3. Spoon or pipe yolk filling into egg whites. Chill, if desired. Garnish, if desired, with parsley and sprinkle with paprika.
TIP: For a different taste, add 1 tablespoon pickle relish or finely chopped sweet pickles; OR 2 tablespoons cooked crumbled bacon; OR 1 tablespoon chopped green onion, 3⁄4 teaspoon chili powder and hot pepper sauce to taste. Also terrific with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise. Foods Cano
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The sweetest holiday memories are made in the flour-dusted moments when little hands join yours in the kitchen. This season, experience hands-on fun with your kids as you bake thumbprint cookies, brownie truffles and more. Baking together isn’t just about desserts –it’s about sparking creativity, building skills and connecting. Let the lopsided cookies and scattered sugar be part of the joy – because the memories will be even sweeter than the treats!
Prep: 10 minutes • Cook: 45-60 minutes
Serves: 8-9
8-9 cold apples
Caramel apple sticks or ice pop sticks
Caramel
1 ¾ cups heavy cream
1 cup light corn syrup
2 cups packed light or dark brown sugar
¼ cup unsalted butter, at room temperature
½ tsp. salt
½ tsp. pure vanilla extract
1. Rinse the apples with water, then wipe completely dry. Remove the stem and insert a caramel apple stick about halway down into the apple.
2. Line a large baking sheet with a silicone baking mat or grease the pan with butter (do
not use parchment or wax paper as caramel sticks to these).
Caramel
3. Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-bottomed saucepan over medium heat. Do not turn the temperature up or down – keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, dip a pastry brush in water, then brush down the sides of the pan. Attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan.
4. Without stirring, let the mixture bubble until it reaches 235°-240°. This should take 15-20 minutes but may vary. Rely on the thermometer, not the time. The temperature will rise slowly at first and then will jump quickly,
so watch carefully. When the temperature has reached 235°-240°, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles. Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
5. Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple and swirl it around or gently tap it against the side of the pot to allow excess caramel to drip off. Place coated apple on prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes.
6. After caramel has completely set, loosely cover and store the leftover dipped apples in the refrigerator for up to 1 week.
For each letter shown, list one thing you are thankful for that starts with that letter.
Prep: 15 minutes plus freezing and cooling • Bake: 10 minutes • Serves: 25
1¼ cups all-purpose flour
½ Tbsp. cornstarch
½ cup unsalted butter, softened
¼ cup granulated sugar
2 Tbsp. packed light brown sugar
2 large egg yolks
1 tsp. vanilla extract
½ tsp. red food coloring
½ cup semisweet chocolate baking chips
½ tsp. vegetable oil
2 Tbsp. finely crushed starlight mints
1. Adjust 2 oven racks to top and bottom positions; preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. In medium bowl, whisk flour and cornstarch.
2. In large bowl, with mixer on medium-high speed, beat butter and sugars 2 minutes or until light and fluffy. Add egg yolks and vanilla extract; beat 1 minute or until incorporated. Reduce speed to low; add flour mixture and beat 1 minute or until incorporated, scraping down bowl occasionally. Remove half the dough; add red food coloring to bowl and beat 1 minute or until incorporated.
3. Combining a small piece of plain dough and a small piece of red dough, roll into 25 (1-inch) balls; place 2 inches apart on prepared pans. Press thumb into center of each ball to make indentation, making sure not to press all the way through; freeze 15 minutes.
4. Bake cookies 10 minutes or until bottoms are slightly browned, rotating pans halfway through baking; cool 10 minutes on pans, then transfer to wire rack to cool completely.
5. In small microwave-safe bowl, heat chocolate chips and oil in microwave oven on high 1 minute or until melted, stirring every 20 seconds. Spoon chocolate mixture into indentations in cookies; sprinkle with mints. Makes 25 cookies.
Approximate nutritional values per serving (1 cookie): 98 Calories, 6g Fat (4g Saturated), 27mg Cholesterol, 1mg Sodium, 11g Carbohydrates, 1g Fiber, 5g Sugars, 5g Added Sugars, 1g Protein
If indentations in cookies rise too much during baking, gently press back down with back of measuring teaspoon while cookies are still warm.
Prep: 45 minutes plus cooling, freezing and chilling • Bake: 30 minutes
Serves: 27
Nonstick cooking spray
1box (18.2 ounces) dark chocolate fudge brownie mix
1large egg
⅓cup plus 1 Tbsp. vegetable oil
½container (14 ounces) whipped chocolate frosting
1package (10 ounces) dark chocolate chips
2Tbsp. finely crushed candy canes or peppermint candies
1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray; line rimmed baking pan with parchment paper. Prepare brownie mix as label directs in prepared dish using egg and ⅓ cup oil; cool completely.
2. In large bowl, break up brownie into small pieces; with hands, work in frosting until mixture sticks together. Roll brownie mixture into 1 ½-inch balls and place on prepared pan; freeze 20 minutes.
3. In small microwave-safe bowl, heat chocolate chips in microwave oven on high 2 minutes or until melted, stirring every 20 seconds; stir in remaining 1 tablespoon oil. With fork, dip balls in
chocolate mixture to completely cover, allowing excess to drip off; place on same pan and immediately sprinkle with candy canes. Reheat melted chocolate mixture as necessary if it begins to harden. Refrigerate truffles 10 minutes or until chocolate mixture hardens. Makes about 27 truffles.
Approximate nutritional values per serving (1 truffle): 180 Calories, 9g Fat (3g Saturated), 7mg Cholesterol, 83mg Sodium, 24g Carbohydrates, 1g Fiber, 18g Sugars, 18g Added Sugars, 2g Protein
Share the joy of food with Price Chopper’s holiday of the season. Perfect as a stocking stuffer or last minute gift for any celebration.
Nothing brings people together like a spread of shareable appetizers – perfect for ringing in the new year! Whether you’re hosting an intimate gathering or a lively open house, these crowd-pleasing bites will keep the fun going all night. And as the party winds down, it’s the perfect time to start thinking about intentional healthy habits for the new year. Flip to page 74 for fresh ideas to kick off a healthier you!
Prep: 10 minutes • Bake: 15 minutes • Serves: 6
1(7-ounce) French demi-baguette, sliced crosswise into 18 (½-inch) slices
3Tbsp. olive oil
1large avocado, chopped
½cup crumbled feta cheese
2Tbsp. lemon juice
¼cup pomegranate arils
1Tbsp. chopped mint leaves
1. Preheat oven to 350°. Place baguette slices in single layer on rimmed baking pan; brush with 2 tablespoons oil and bake 15 minutes or until lightly browned and crisp.
2. In blender, purée avocado, ¼ cup feta cheese, lemon juice and remaining 1 tablespoon oil until smooth, scraping down sides of blender occasionally. Makes about 1 cup avocado mixture.
bread diagonally for an elegant presentation.
3. Spread baguette slices with avocado mixture; top with remaining ¼ cup feta, pomegranate arils and mint. Makes 18 crostini.
Approximate nutritional values per serving (3 crostini): 240 Calories, 14g Fat (4g Saturated), 11mg Cholesterol, 280mg Sodium, 23g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 5g Protein
Wonton chips can be prepared and stored at room temperature in an airtight container up to 3 days in advance.
To bake the chips and dip instead of grilling: Preheat oven to 400°; bake wonton chips 6 minutes or until golden brown. Reduce oven temperature to 350°. Bake dip, covered, 25 minutes or until heated through; broil dip 5 minutes or until top is golden brown.
Prep: 15 minutes • Grill: 1 hour 10 minutes
Serves: 16
Nonstick cooking spray
24wonton wrappers, halved diagonally
1tsp. salt
2cans (4 ounces each) canned crab meat, drained and picked through 1package (8 ounces) cream cheese, softened
2garlic cloves, minced
1cup sour cream
½cup sweet chili stir-fry sauce & marinade
2Tbsp. sliced green onion plus additional for garnish (optional)
1. Prepare outdoor grill for indirect grilling over high heat; spray 1-quart baking dish with cooking spray. Spray 2 rimmed baking pans with cooking spray. Lay wrappers in single layer on prepared pans; spray with cooking spray and sprinkle with salt. In 2 batches, place pan over unlit side of grill; cover and cook 15 minutes or until golden brown. Transfer chips to wire rack to cool. Makes 48 chips. See Chef’s Tips for baking chips.
2. In large bowl, stir crab, cream cheese, garlic, sour cream, sauce and onion; spread in prepared dish. Place dish over unlit side of grill; cover and cook 40 minutes or until top is golden brown and heated through. Makes about 2 cups.
3. Serve dip garnished with onions, if desired, along with wonton chips.
Approximate nutritional values per serving (2 tablespoons dip, 3 chips): 139 Calories, 7g Fat (4g Saturated), 36mg Cholesterol, 334mg Sodium, 13g Carbohydrates, 0g Fiber, 5g Sugars, 4g Added Sugars, 9g Protein
Prep: 10 minutes • Serves: 16
2cups unsalted butter (4 sticks), softened
¼cup drained and rinsed capers, finely chopped
¼cup packed finely chopped fresh flat-leaf parsley
1½Tbsp. lemon zest
½tsp. salt
1tsp. fresh ground black pepper
2loaves (10.5 ounces each) French baguette, each cut crosswise into 32 slices
1. Spread butter over large serving board; sprinkle with capers, parsley, lemon zest, salt and pepper. Makes about 2 ¼ cups.
2. Serve board with baguette slices.
Approximate nutritional values per serving (2 ¼ tablespoons butter, 4 slices baguette): 306 Calories, 24g Fat (15g Saturated), 61mg Cholesterol, 351mg Sodium, 20g Carbohydrates, 1g Fiber, 2g Sugars, 1g Added Sugars, 4g Protein
Kick off the new year by adopting a few new healthy habits into your eating routine. Use these basic tips and flavorful recipe ideas to get started.
1. Brighten Your Plate: Eating an array of colorful fruits and vegetables contributes to a lower risk of chronic diseases while improving your overall health and wellness. Smoothies provide an easy way to incorporate several servings of produce into a single meal. They taste great too!
2. Fill Up On Fiber: Along with probiotics from yogurt, kefir, kimchi and kombucha, fiber is an essential ingredient for overall gut health. Regular intake of soluble fiber has not only been linked to a lower risk for heart disease and stroke, it also helps you feel fuller longer. Add more fiber-rich foods like whole grains, beans, barley, apples, pears and oats into your diet.
3. Choose Nutrient Powerhouses: Getting the most health bang for your buck from the foods you eat starts with selecting nutrient-dense foods – those
that are high in disease-fighting vitamins, minerals and antioxidants. Examples include salmon, quinoa, leafy greens and berries to name a few.
4. Snack Smart: What’s better than a snack break?
Eating snacks between meals can improve mood, manage your weight and boost nutrient intake. They also stabilize blood sugar levels and curb between meal hunger. Combine carbohydrates, protein, healthy fats and fiber for a snack that satisfies. Try hummus and veggies, fruit and Greek yogurt or unsalted nuts and dried fruit.
5. Plan Your Protein: Protein foods promote satiety, build and preserve muscle and may foster weight loss when eaten as part of a nutritious diet. Include a variety of lean meats/poultry, fish and eggs, along with plantbased protein sources, such as beans, nuts, seeds and soy to meet your needs.
1 cup bu er or margarine, so ened
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
¾ cup brown sugar, packed
2 eggs, large
2 teaspoons vanilla
2¼ cups our, unsi ed
1 cup walnuts or pecans, chopped (op onal)
2 cups Ghirardelli Bi ersweet 60% Cacao Baking Chips
1. Heat oven to 375°F.
2. S r our with baking soda and salt; set aside.
3. In large mixing bowl, beat bu er with sugar and brown sugar at medium speed un l creamy and lightened in color.
4. Add eggs and vanilla, one at a me. Mix on low speed un l incorporated.
5. Gradually blend dry mixture into creamed mixture. S r in nuts and chocolate chips.
6. Drop by tablespoon onto ungreased cookie sheets.
7. Bake for 9 to 11 minutes or un l chocolate chip cookies are golden brown.
GHIRARDELLI BAKING CHIPS
Prep: 15 minutes • Cook: 38 minutes
Serves: 8
1 Tbsp. olive oil
2 medium carrots, chopped
1 large white onion, halved and chopped
1 small canned chipotle pepper in adobo sauce, chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. cocoa powder
2 tsp. smoked paprika
3 cans (14.5 ounces each) fire roasted diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 can (15.5 ounces) garbanzo beans, drained and rinsed
1 can (15.5 ounces) kidney beans, drained and rinsed
1 package (8.8 ounces) ready to serve brown rice & quinoa
1 large avocado, halved, pitted and sliced
1 small red onion, halved and chopped Chopped fresh cilantro for garnish
1. In large saucepot, heat oil over medium-high heat. Add carrots and white onion; cook 5 minutes or until tender-crisp, stirring occasionally. Stir in chipotle pepper, chili powder, cumin, cocoa powder and paprika; cook 1 minute or until fragrant, stirring occasionally. Stir in tomatoes with their juice and beans; heat to a boil. Reduce heat to low; simmer 30 minutes or until slightly thickened, stirring occasionally. Stir in rice and quinoa; cook 2 minutes or until heated through, stirring occasionally. Makes about 8 cups.
2. Serve chili topped with avocado and red onion garnished with cilantro.
Approximate nutritional values per serving (1 cup):
293 Calories, 10g Fat (2g Saturated), 0mg Cholesterol, 795mg Sodium, 44g Carbohydrates, 12g Fiber, 8g Sugars, 0g Added Sugars, 11g Protein
When winter’s chill sets in, it’s easy to reach for comfort foods that can leave you feeling sluggish. But healthy eating doesn’t have to be a struggle. These cozy, nutrient-packed recipes prove that wholesome winter meals can be both satisfying and simple. From hearty chili that warms you from the inside out, to a lighter chicken cordon bleu and easy one-pan meals, these feel-good dishes will help you power through the season with energy to spare. Start the new year by nourishing your body with the comfort you crave and the nutrition you need.
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Chef Tip
Serve chili topped with plain nonfat Greek yogurt or dairy-free sour cream.
Prep: 10 minutes • Cook: 25 minutes
Serves: 4
2 Tbsp. olive oil
1 ¼ pounds chicken tenderloins
½ cup reduced sodium chicken broth
1 can (14 ounces) petite diced tomatoes
1 tsp. Italian seasoning
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. ground black pepper
1 package (5 ounces) fresh baby spinach
Shaved Parmesan cheese for garnish (optional)
1. In large skillet, heat oil over medium-high heat. Add chicken; cover and cook 8 minutes or until browned, turning once. Transfer chicken to plate; keep warm. Makes about 12 tenders.
2. In same skillet, heat broth to a boil over medium-high heat, scraping browned bits from bottom of skillet with wooden spoon. Stir in tomatoes with their juice, seasoning, garlic powder, salt and pepper; reduce heat to medium and stir in spinach. Makes about 2 cups.
3. Add chicken; partially cover and cook 10 minutes or until spinach is wilted and internal temperature of chicken reaches 165°.
4. Serve chicken garnished with Parmesan cheese, if desired.
Approximate nutritional values per serving: 230 Calories, 8g Fat (1g Saturated), 94mg Cholesterol, 473mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 35g Protein
Serve alongside a whole grain and a seasonal green vegetable, like asparagus, for a fiber and nutrient boost.
Prep: 15 minutes plus standing • Bake: 30 minutes • Serves: 4
Nonstick cooking spray
4 boneless, skinless chicken breasts (about 6 ounces each)
4 thin slices lower sodium deli ham (about ½ ounce each)
4 thin slices reduced fat Swiss cheese
2 tsp. olive oil
1 tsp. chopped fresh thyme
¼ tsp. ground black pepper
3 Tbsp. Dijon mustard
1 Tbsp. honey
1 Tbsp. white wine vinegar Baby arugula for garnish (optional)
1. Preheat oven to 350°; spray rimmed baking pan with cooking spray. Slice chicken breasts horizontally in half, but do not cut all the way through. Open chicken breasts and spread flat, cut side up; cover each with 1 slice each ham and cheese. Fold chicken breasts to enclose filling; place on prepared pan. Brush chicken with oil; sprinkle with thyme and pepper. Bake chicken 30 minutes or until internal temperature of chicken and filling reaches 165°; let stand 5 minutes.
2. In small bowl, whisk mustard, honey and vinegar. Makes about ⅓ cup.
3. Serve chicken drizzled with mustard mixture garnished with arugula, if desired.
Approximate nutritional values per serving: 310 Calories, 11g Fat (4g Saturated), 116mg Cholesterol, 531mg Sodium, 7g Carbohydrates, 0g Fiber, 6g Sugars, 6g Added Sugars, 44g Protein
Traveling? At this time of year? Why squeeze onto a plane when you can head down south with a taste of the bayou. Our mouth-watering Cajun Shrimp Pasta recipe will make it a happy holiday, featuring juicy shrimp, delicious veggies, and of course, No Yolks Broad Egg White Pasta. After all, there’s no rule that you gotta stick with turkey for the holidays. Spice up the winter blahs with a fine Cajun feast.
SERVES 6-8
INGREDIENTS
1 lb Shrimp, peeled and deveined
1 tbsp Cajun seasoning
2 tbsp Olive Oil
1 medium red onion, chopped
1 each ryo and bell peppers, sliced
8 oz Cream cheese
½ cup heavy cream
Optional Garnish: green onions, parsley, parmesan peels, lemon wedges, pepper
DIRECTIONS
d asta and gotta n feast.
1. Cook pasta according to package directions.
2. Season the shrimp with Cajun seasoning. In a deep sauté pan over medium high heat, add olive oil. Then, add shrimp and cook 5 minutes per side, or until shrimp are lightly browned and pink. Set aside shrimp.
3. In the same pan reduce heat to medium low. Add red onion and bell peppers. Cook until tender-crisp.
4. Add in cream cheese and heavy cream; Cook and stir until well combined. Add back in the shrimp and cooked noodles.
5. To serve, garnish with additional green onions, parsley, parmesan peels, lemon wedges and pepper.
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