Gatherings Holiday 2020

GATHERINGS Holiday 2020

Make Delicious Memories page 11

Seasonal Sweets page 35 Holiday Family Fun page 46

the tastes that shape E V ERY JA R OF BER TOL L I SAU CE ®

The deliciously sweet Tuscan flavor of plump, sun-kissed, vine-ripened tomatoes added to freshly minced garlic and cooked lightly with olive oil is what shapes Bertolli . And that’s truly the Tuscan Difference. ®

©2019 Mizkan America, Inc.

Make Delicious Memories

No matter what your gatherings look like this holiday season, we hope you and your family are able to experience the comfort and magic that delicious food provides. We’ve taken special care to include options in this issue to suit different guest list sizes. We wish you and yours joyful and healthy holidays.

Make Delicious Memories with our traditional holiday recipes. This year, we’ve included recipes like Roasted Turkey Breast (page 13) and Skillet Potatoes (page 17) that are designed to serve a smaller crowd without compromising on holiday flavor. If you do end up with half a turkey left in your refrigerator, check out our Holiday Leftovers section to give it new life! There’s something especially indulgent about the desserts and drinks we crave this time of year. We’ve shared some new ideas in our Seasonal

Sweets and Autumnal Drinks sections. If you find yourself cooped up at home with family you may need some ideas for stir-crazy kids. Our Holiday Family Fun Bucket List is a great place to start! We’ve paired fun activities with yummy snacks the whole crew

will enjoy. You may choose to add the cute treats in our Kids Club section to that bucket list! Little ones will feel so proud serving their handmade creations to family.

CONTENTS 11

Make Delicious Memories

Honey-Glazed Roasted Turkey with Lemon-Sage Gravy

26

Roasted Turkey Breast with CranberryOrange Glaze

Bourbon and Cola Standing Rib Glazed Ham Roast with Au Jus & Oven-Seared Mushrooms

Holiday Leftovers

Turkey, Cranberry & Goat Cheese Quesadillas

Slow Cooker Teriyaki Turkey

35

Leftover Turkey Sliders

Simple & Elegant Antipasto Platter

Seasonal Sweets

Pumpkin Pie Roll-Ups

Snow Ice Cream

76

Extreme S’mores Milkshake

No-Bake Peanut Butter Bars

Festive Fruit Leather

Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette

46

Apple Cobbler with Salted Caramel Drizzle

64

Hot Cocoa & Marshmallows

Skillet Potatoes with Swiss Chard & Bacon

Pumpkin Chocolate Swirl Cheesecake

Perfect Pumpkin Pie

Holiday Family Fun

Festive Popcorn

Soft Pretzel Bites

Mexican Hot Chocolate

Cold Brew

Autumnal Drinks

Minty Hot Chocolate

Chai Hot Chocolate

Kids Club

Turkey Cheese Ball

Reindeer Cupcakes

We want to see what you create! Tag us on Instagram using #mypricechopper and let us know which recipes you tried.

LAYER MORE FLAVOR AND TEXTURE INTO YOUR FALL DINNER ROTATION

BARILLA® WAVY LASAGNE WITH SPINACH & ZUCCHINI

12 SERVINGS

INSTRUCTIONS

INGREDIENTS

1 box Barilla® Wavy Lasagne 2 jars Barilla® Marinara sauce 4 tablespoons extra virgin olive oil 1 yellow onion, chopped 1 bag baby spinach 1 lb. zucchini, cut half moon 1 cup Parmigiano-Reggiano cheese, grated 1 15-oz container ricotta cheese 2 cups mozzarella cheese, shredded Sea salt and black pepper to taste

1. Preheat oven to 375°; Cook pasta according to package directions, drain; set aside.

2. Meanwhile in a skillet sauté onion with olive oil until translucent, about 5 minutes.

3. Add zucchini, sauté over medium heat for 3 minutes, add spinach, sauce and one cup of water, season with salt and pepper; simmer for 5 minutes.

4. Spray a 9”x13” baking dish with cooking spray. From the skillet, pour 1 cup of sauce mixture on the bottom of the dish. Cover with four cooked lasagne sheets, then add 2 cups of sauce mixture, 2 tablespoons of Parmigiano, ½ cup of ricotta and ½ cup mozzarella, repeat two more times.

5. Top with remaining sauce mixture and cheese, cover with foil; bake at 375° F for 30 minutes. Uncover and bake for 10 more minutes. Let rest 15 minutes before serving.

FOR MORE RECIPE INSPIRATION VISIT BARILLA.COM ©2020 Barilla America, Inc.

Holiday snacking, solved.

Add complete protein to your favorite holiday recipes Gingerbread Pancakes

Yield: 4-6 servings

INGREDIENTS

INSTRUCTIONS

¾ cup 2 tbsp.

2 1 cup ¼ cup ¼ cup 2 cups 1 ½ tsp. ½ tsp. ½ tsp.

2 tsp.

2 tsp. ½ tsp. ⅛ tsp. ½ cup

1. In a mixing bowl, whisk together yogurt, butter, eggs, milk, dark brown sugar, and molasses.

2. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

3. Fold dry ingredients into wet, being careful not to over mix.

4. Heat a sauté pan over medium heat and coat with nonstick cooking spray. Ladle 1/3 cup of batter into pan.

5. In batches, cook pancakes on one side until they start to bubble and firm halfway through, about 2-3 minutes. Using a rubber spatula, flip the pancakes and cook for 30 seconds, or until done.

6. Remove pancakes and cover with foil to keep warm until ready to serve. Repeat process with remaining batter. Serve warm with maple syrup.

Chobani® Complete Vanilla melted unsalted butter eggs, beaten Chobani® Oat Plain Extra Creamy dark brown sugar molasses all-purpose flour baking powder baking soda kosher salt ground cinnamon ground ginger ground nutmeg ground cloves maple syrup for serving

Serving size: 2 pancakes

©2020 Chobani, LLC

© Mondelēz International group

DECK YOUR HOLIDAY SPREAD WITH RANCH DIPS

RANCH ONION DIP INGREDIENTS

STEP 1

1 16-OZ. PACKAGE SOUR CREAM 1 1-OZ. PACKAGE HIDDEN VALLEY速 ORIGINAL RANCH速 DIPS MIX 1 TEASPOON ONION POWDER 4 GREEN ONIONS, SLICED THIN POTATO CHIPS OR CRACKERS, FOR DIPPING

In a bowl, add the sour cream, Hidden Valley速 Original Ranch速 Dips Mix and onion powder and stir until well blended.

Fold in the green onions. Chill covered for 1 hour before serving.

STEP 2 Serve with potato chips or crackers, for dipping.

Visit hiddenvalley.com for recipes and rewards.

Drinks Made Betta with Mezzetta

The Mezzetta® Perfect Martini Prep Time: 3 minutes | Total Time: 5 minutes | Serves: 1 INGREDIENTS · 3 oz gin · 1/2 teaspoon vermouth or the juice of Mezzetta® Imported Spanish Queen Martini Olives · 1 cup ice · 3 Mezzetta® Imported Spanish Queen Martini Olives PREPARATION Fill a chilled martini shaker with ice. Add gin and vermouth. Shake well, about 45 seconds. Using a cocktail strainer, pour into a chilled glass. Thread 3 Mezzetta® Imported Spanish Queen Martini Olives (representing health, love and wealth) onto a cocktail stirrer and serve.

NAME Imported Spanish Queen Martini Olives Jalapeno Stuffed Olives Garlic Stuffed Olives

ORDER # 10106614

UPC 0-73214-00614-4

GTIN 30073214006145

DIMENSIONS 2.75” x 2.75” x 6.25”

10106616 10106618

0-73214-00616-8 0-73214-00618-2

30073214006169 30073214006183

2.75” x 2.75” x 6.25” 2.75” x 2.75” x 6.25”

Mezzetta Makes It Betta GET INSPIRED AT MEZZETTA.COM

HOLIDAY 2020 | make delicious memories | 11

Make Delicious Memories Whether you’re in charge of the whole meal or responsible for providing a side or two, Price Chopper is here to help. Browse the vast library of holiday recipes at mypricechopper.com or try one of the new ones in this section. For a simpler (but just as delicious!) approach, find details below to order your meal fully prepared and reheat at home.

Hand Made

Hand Made

BY YOU

BY PRICE CHOPPER

Honey-Glazed Roasted Turkey with Lemon-Sage Gravy . . . . . . 13

Visit mypricechopper.com to select the perfect meal made just for your family to enjoy. Meals serve as few as two people and up to eighteen guests.

All meals are customizable so that you can recreate a holiday meal that mirrors your family’s traditions.

Roasted Turkey Breast with Cranberry-Orange Glaze . . 13 Bourbon and Cola Glazed Ham . . 14 Standing Rib Roast with Au Jus & Oven-Seared Mushrooms . . . . . 14 Simple & Elegant Antipasto Platter . . . . . . . . . . 17 Skillet Potatoes with Swiss Chard & Bacon . . . . . . . . . . . 17 Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette . . . 18 Perfect Pumpkin Pie . . . . . . . . 18

For our shoppers who are struggling with being away from family members this year, we’re pleased to offer a Meals for Two option that is perfect for capturing a bit of holiday comfort.

For those who may be seeing extended family for the first time in a while, our larger meals are a great option that allow the chef in the family to spend quality time out of the kitchen catching up.

Whatever your plans this holiday season, we wish you and yours joy and good health.

HOLIDAY 2020 | make delicious memories | 13

Honey-Glazed

Roasted Turkey with Lemon-Sage Gravy INGREDIENTS • • • • • • • • • • • • •

1 (3/ 4 ounce) package fresh sage, leaves chopped (about 5 tablespoons) 1 tbsp salt 1 tbsp ground black pepper 1 tbsp garlic powder 1 fresh or frozen (thawed) turkey (12 to 14 pounds) 1 celery rib, coarsely chopped 1 onion, quartered 1 lemon quartered 1 cup honey 3 tbsp fresh lemon juice 1 tbsp lemon zest 3 (14.5-ounce) cans less-sodium chicken broth 1/ 3 cup all-purpose flour

DIRECTIONS 1.

2.

3.

4.

5.

6.

Adjust oven rack to lowest position. Preheat oven to 325°. Place roasting rack in 17 x 14-inch deep roasting pan. In small bowl, stir 2 tablespoons sage, salt, pepper, and garlic powder.

Remove giblets, liver, and neck from turkey cavities; freeze or save for later use. Place turkey, breast side up, on rack in pan; sprinkle inside cavity and outside of turkey with sage mixture. Place celery, onion, and lemon inside cavity. If not already secured, tie legs together with kitchen string; tuck wing tips under turkey to hold in place. Tent turkey loosely with aluminum foil; roast 1½ hours.

In medium microwave-safe bowl, heat honey, lemon zest, and 1 tablespoon juice in microwave oven on high 30 seconds; stir in 2 tablespoons sage. Brush turkey with some honey mixture.

Pour 1 can (1¾ cups) broth into bottom of roasting pan. Tent turkey with foil; roast 2½ to 3 hours longer, basting every 20 to 30 minutes with warmed honey mixture. (Pop up temperature indicator may not work properly and stick with honey basting; make sure to have an instant-read thermometer available.)

Remove foil during last 30 minutes of roasting to brown top, if necessary. Cook turkey until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone. Transfer turkey to platter or carving board; loosely cover with foil and reserve pan juices for gravy. (Internal temperature will rise about 10° upon standing.)

Remove rack from roasting pan; with spoon, skim excess fat from drippings. Place roasting pan with drippings across 2 burners.

Whisk flour into drippings; add remaining 2 cans broth. Heat 5 minutes over medium heat, stirring frequently to scrape brown bits from bottom of pan. Reduce heat to medium-low; simmer 10 to 12 minutes longer or until gravy thickens, stirring occasionally. For smoother gravy, strain through fine-mesh strainer, if desired. Stir in remaining 1 tablespoon sage and 2 tablespoons lemon juice. Carve turkey and serve with gravy.

Roasted Turkey Breast

with Cranberry-Orange Glaze INGREDIENTS • • • • • • • • • • •

DIRECTIONS 1.

2.

NOTES Plan ahead: When thawing a turkey in the refrigerator, it will take about 24 hours for every 4- to 5-pounds of turkey. Place the turkey in a container to prevent the juices from dripping on other foods.

What size turkey do you need? A general rule to follow is to plan on 1 pound of turkey per person, or 1½ pounds per person to ensure there are leftovers.

Nonstick cooking spray 2 garlic cloves, minced 1 tbsp fresh thyme leaves 1 tbsp unsalted butter, softened ¼ tsp plus 1/8 teaspoon salt ¼ tsp ground black pepper 1 boneless, skinless turkey breast (about 2 pounds) ¼ cup fresh lemon juice ½ cup whole berry cranberry sauce ¼ cup fresh orange juice 1 tsp orange zest

3.

4.

Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray.

In small bowl, stir garlic, thyme, butter, ¼ teaspoon salt, and pepper; rub over turkey. Place turkey in prepared dish; drizzle with lemon juice.

Roast turkey 1 hour or until internal temperature reaches 165°, basting with juices from dish occasionally. Transfer turkey to cutting board; tent with aluminum foil and let stand 10 minutes before slicing.

In small saucepan, heat cranberry sauce, orange juice, zest, and remaining 1/8 teaspoon salt to a boil over medium heat; simmer 15 minutes or until it thickens, stirring occasionally. Makes about 6 tablespoons.

Serve turkey with Cranberry-Orange Glaze.

14 | make delicious memories | HOLIDAY 2020

Standing Rib Roast

with Au Jus & Oven-Seared Mushrooms INGREDIENTS • • • • • • • • • • • •

1 bone-in standing rib roast (about 8 pounds) 12 small garlic cloves, minced 2 tbsp chopped fresh thyme leaves 1 tbsp plus ½ tsp kosher salt 1 tbsp dried basil leaves 1 tbsp dried oregano leaves 2 tsp ground black pepper 4 cups less-sodium beef broth 2 pounds cremini (baby bella), oyster, shiitake and/or white mushrooms, sliced 1 large shallot, thinly sliced 2 tbsp unsalted butter 2 tbsp chopped fresh parsley leaves

DIRECTIONS 1.

2.

Bourbon and Cola Glazed

Ham

INGREDIENTS • • • • • • • • • •

1 (8-pound) spiral-sliced bone-in half ham 3 (12-ounce) cans cola 1 large orange, cut in half 4 sprigs fresh thyme 1 (8-ounce) jar orange marmalade ¼ cup light brown sugar 3 tbsp bourbon 1½ tsp dry mustard 1 tsp dried thyme ¼ tsp ground cloves

DIRECTIONS 1.

2.

3.

Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan. Pour 2 cans cola and squeeze juice from orange into pan. Add orange halves and thyme sprigs to pan. Bake ham 1 hour or until internal temperature reaches 90°.

Meanwhile, in small sauce pot, heat remaining can of cola over medium-low heat 30 minutes or until reduced by half. Stir remaining ingredients into sauce pot and simmer 3 minutes, or until brown sugar dissolves; remove from heat.

Remove ham from oven. With sharp knife, lightly score outside of ham, making parallel ½-inchdeep incisions in crosshatch pattern. Brush ham with some of the glaze and return ham to oven. Bake 45 minutes longer or until internal temperature reaches 130°, brushing ham with remaining glaze every 15 minutes. Carefully place ham on serving platter. Cover loosely with foil and let stand 15 minutes before serving.

Internal temperature will rise to 140° upon standing.

3.

4.

5.

6.

Preheat oven to 450°. Place beef, fat side up, in roasting pan. In small bowl, combine 3 tablespoons garlic, thyme, 1 tablespoon salt, basil, oregano, and 1½ teaspoons pepper. Rub beef with garlic-herb mixture; cover and let stand at room temperature 30 minutes.

Roast beef 25 minutes. Reduce oven temperature to 325°; roast 2 hours longer or until internal temperature reaches 135° when instantread thermometer is inserted into center of roast without touching bone. Transfer beef to cutting board; loosely cover with aluminum foil. (Internal temperature will rise to 145° for medium-rare.)

Place 12-inch cast-iron or heavy gauge skillet in oven. Increase oven temperature to 500°; preheat skillet 20 minutes.

Meanwhile, skim fat from drippings in roasting pan. Add broth and heat to simmering over medium heat; simmer 10 minutes. Strain au jus through fine-mesh strainer.

Add mushrooms to skillet and roast 5 minutes. Remove skillet from oven and stir mushrooms; roast 5 minutes longer. Remove skillet from oven and stir in shallot; add butter and roast 5 minutes longer. Remove skillet from oven and stir in parsley and remaining 1 tablespoon garlic, ½ teaspoon salt, and ½ teaspoon pepper.

Slice roast and serve with au jus and mushrooms.

INFORMAL PLACE SETTING

This casual place setting is perfect for a holiday dinner with family.

HOLIDAY 2020 | make delicious memories | 17

Simple & Elegant

Antipasto Platter

Planning for a holiday get-together and don’t know what to serve? An antipasto platter assembled with ready-made ingredients is an easy solution that is sure to impress.

Offer your guests a variety of cured meats, cheeses, olives, pickled vegetables and fruits. Choose your favorite deli-prepared items and decoratively arrange them on a serving platter. Complete your spread with your own Easy Marinated Roasted Vegetables (recipe follows).

Suggested items to include on your platter: • • • • • • •

thinly sliced deli meats: prosciutto, salami, pepperoni, and/or smoked turkey breast an assortment of cheeses: Gouda, Parmesan, provolone, chèvre, and/or Brie toasted sliced baguette, crackers, or pita bread marinated artichoke hearts or mushrooms pickled onions or carrots a variety of olives or capers fresh fruits such as grapes or berries

Easy Marinated

Roasted Vegetables INGREDIENTS

Roasted Vegetables • • • • • •

6 garlic cloves, minced 2 medium red and/or yellow bell peppers, sliced 2 medium zucchini, cut crosswise into ¼-inch-thick slices 1 small eggplant, cut into 1-inch pieces 1 small fennel bulb, cut into 1-inch pieces 3 tbsp olive oil

• • • • • • •

3 tbsp balsamic vinegar 2 tbsp extra virgin olive oil 1 tbsp chopped fresh parsley 2 tsp chopped fresh thyme 1 tsp Dijon mustard 1 tsp kosher salt ½ tsp fresh ground black pepper

Marinade

DIRECTIONS 1.

2.

Preheat oven to 450°. In large bowl, toss all ingredients; spread on 2 rimmed baking pans. Roast vegetable mixture 25 minutes or until tender and golden brown, stirring occasionally.

In small bowl, whisk vinegar, oil, parsley, thyme, mustard, salt, and pepper; add warm vegetable mixture and toss to combine.

Refrigerate at least 4 hours or up to 2 days.

Skillet Potatoes

with Swiss Chard & Bacon INGREDIENTS • • • • • • • • • • • • • • •

2½ pounds Idaho potatoes, peeled and cut into ¼-inch-thick slices 2 tbsp unsalted butter 5 slices smoked bacon, diced 1 cup thinly sliced shallots 2 tsp chopped fresh thyme 2 garlic cloves, minced 1 large bunch Swiss chard, stems removed, leaves thinly sliced 1½ cups heavy cream ½ tsp ground nutmeg 2 tsp salt ½ tsp ground black pepper 1 cup shredded Gruyère cheese 2 tsp olive oil ½ cup plain breadcrumbs 2 tbsp chopped fresh Italian flat-leaf parsley

DIRECTIONS 1.

2.

3.

Preheat oven to 425°. Heat large sauce pot of salted water to boiling over high heat. Add potatoes and cook 12 minutes or until tender; drain.

In large oven-safe skillet, heat butter over medium heat 1 minute; add bacon and cook 3 minutes. Add shallots and 1 teaspoon thyme; cook 4 minutes. Add garlic; cook 1 minute. Stir in chard; cook 3 minutes. Add cream and nutmeg; cook 5 minutes or until tender. Remove from heat; stir in salt and pepper. Add potatoes and carefully stir to coat; spread mixture evenly in skillet.

In small bowl combine cheese, oil and breadcrumbs; evenly sprinkle over potato mixture. Bake 25 minutes; sprinkle with parsley and remaining 1 teaspoon thyme.

NOTE Swiss chard stems can be roasted, sprinkled with sea salt and drizzled with a squeeze of fresh lemon juice for a tasty side dish.

18 | make delicious memories | HOLIDAY 2020

Perfect

Pumpkin Pie INGREDIENTS

Roasted Butternut Squash,

Green Beans & Mushrooms with Basil-Shallot Vinaigrette INGREDIENTS •

• • • • • • • • •

1 medium butternut squash (about 2 pounds), peeled, cut lengthwise in half, seeded and cut into ¾-inch pieces (about 6 cups) or 1 package (20 ounces) precut butternut squash ½ cup olive oil 2 tsp salt ¾ tsp fresh ground black pepper 1½ pounds green beans, stems trimmed 3 (8-ounce) packages white mushrooms, quartered ¼ cup red wine vinegar 2 tbsp Dijon mustard 1 (2/ 3-ounce) package fresh basil, leaves thinly sliced 2 large shallots (about 3 ounces), finely chopped

DIRECTIONS 1.

2.

3.

4.

Preheat oven to 425°. In large bowl, toss squash with 1½ tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Evenly spread squash in large rimmed baking pan. In same bowl, toss beans with 1½ tablespoons oil; evenly spread on separate large rimmed baking pan. Roast squash and beans 10 minutes.

Meanwhile, in same bowl, toss mushrooms with 1½ tablespoons oil; evenly spread on third large rimmed baking pan.

Stir squash and beans. Roast squash, beans and mushrooms 15 to 17 minutes longer or until vegetables are tender and lightly browned, stirring once.

Meanwhile, in separate large bowl, whisk together vinegar, mustard, and remaining 1½ teaspoons salt and ½ teaspoon pepper until well blended. Whisking constantly and vigorously, very slowly drizzle remaining oil into vinegar mixture until dressing is emulsified; stir in basil and shallots. Add vegetables and toss to combine.

NOTE Squash and mushrooms can be cut and beans can be trimmed and refrigerated in separate zip-top plastic bags up to 1 day in advance. Vinaigrette can be prepared, covered and refrigerated up to 3 days in advance.

• • • • • • • • • • •

1 (15-ounce) package refrigerated pie crusts 1 (15-ounce) can solid pack pumpkin 1 cup packed light brown sugar 2 tbsp all-purpose flour 1½ tsp pumpkin pie spice ¼ tsp salt 2 large eggs 1 (12-ounce) can evaporated milk 1 tbsp molasses Nonstick cooking spray Whipped Cream, optional

DIRECTIONS 1.

2.

3.

4.

5.

Let pie crusts stand at room temperature as label directs to soften slightly. Adjust 1 oven rack to lowest position and 1 oven rack to middle position in oven. Line heavy rimmed baking pan with foil; place on lowest rack while oven preheats. Preheat oven to 450°.

In large bowl, with mixer at medium speed, beat pumpkin, brown sugar, flour, pumpkin pie spice, and salt 1 minute or until well blended. Add eggs, 1 at a time, scraping bowl occasionally with rubber spatula. Reduce speed to low; gradually add evaporated milk and molasses, and beat just until combined.

Unroll 1 pie crust and place in 9- to 10-inch glass or ceramic pie plate. Unroll second pie crust onto cutting board; invert 8-inch plate or cake pan onto center of crust. With small knife, cut around edge of plate. Place dough ring over edge of crust, then fold over and press onto outer rim of crust in pie plate to make a thicker rim. If desired, make desired decorative edge. Pour filling into pie crust. Place pie on prepared baking pan in oven. Bake on lowest oven rack 15 minutes.

Meanwhile, spray cookie sheet with nonstick cooking spray. With small cookie cutter or knife, cut out several leaf shapes. Transfer leaves to prepared cookie sheet. With knife, press lines on leaves to resemble veins.

Reduce temperature to 350°. Bake pie 22 to 25 minutes longer or until knife inserted 1 inch from edge of pie comes out clean and center is almost set. Meanwhile, bake leaves on middle oven rack 10 to 12 minutes or until lightly browned. Transfer leaves to wire rack to cool completely. Remove pie from oven; cool completely on wire rack. Refrigerate pie at least 2 hours before serving or up to overnight. Store leaves in tightly covered container until ready to use. To serve pie, arrange leaves in circular pattern on top of pie. If desired, serve with whipped cream.

Whipped Cream INGREDIENTS • • •

1 1/2 cups heavy cream, cold 1/2 cup powdered sugar 1 tsp vanilla extract

DIRECTIONS 1.

2.

3.

Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.

Once the bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.

Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. With some patience, this step can also be completed with a whisk.

HOLIDAY 2020 | make delicious memories | 19

y s a e

holiday hosting made

one sweet thing deserves another

Marie Callender’s® Pumpkin Pie 36oz

Reddi-wip® Original 6.5oz

Orville Redenbacher’s® Movie Theater Butter Popcorn 3pk

For this recipe and more, visit

: d e e n

Peter Pan® Creamy Peanut Butter 16.3oz

you will

Peanut Butter Popcorn Munch

®2020 CONAGRA FOODS, INC. ALL RIGHTS RESERVED.

Orville Redenbacher’s® Pretzel Twists Peter Pan® Peanut Butter Parkay® Confectioner’s Sugar

Parkay® Spreads, Sprays and Sticks 12-16.3oz

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presents

Bacon Cornbread Stuffing INGREDIENTS 4 slices bacon, chopped 3 tbsp butter 1 small onion, diced 1 stalk celery, diced 1 red pepper, diced 1/4 cup finely chopped fresh sage 2 tbsp Better Than Bouillon® Roasted Turkey Base 1 tbsp The Original “Louisiana” Brand Hot Sauce™ 6 cups crumbled day-old cornbread 2 tbsp finely chopped fresh parsley INSTRUCTIONS 1. Preheat oven to 400°F. Grease 8-inch square baking dish. Heat skillet set over medium-high heat; cook bacon for about 5 minutes or until golden brown and crispy around edges.

Transfer to paper towel–lined plate.

2. In same pan, melt butter; cook onion, celery, red pepper and sage for about 5 minutes or until tender. Stir in Roasted Turkey Base, 1/2 cup water and hot sauce; bring to boil. Remove from heat and let cool slightly.

3. In large bowl, toss together cooked bacon, cornbread, onion mixture and parsley; transfer to prepared pan. Cover with foil; bake for 20 minutes.

4. Remove foil; increase temperature to 425°F. Bake for 10 to 15 minutes or until stuffing is set in center and golden on top. Let stand for 5 minutes before serving.

Serves 4-6 Tip: If cornbread is fresh instead of day-old, cook in 325°F oven for 8 to 10 minutes until dry and lightly toasted. Let cool completely.

For this and other recipes, visit BetterThanBouillon.com

2020 Southeastern Mills, Inc.

XX | section | HOLIDAY 2020

holiday

LEFTOVERS

Are you the lucky family member with a refrigerator full of holiday meal remnants? Give your leftovers new life with one of these great recipes that incorporate new flavors.

turkey, cranberry & goat cheese

QUESADILLAS INGREDIENTS

DIRECTIONS

• • • •

3.

•

• •

¼ cup leftover or whole berry canned cranberry sauce 1½ tsp lime zest 4 (8-inch) flour tortillas 1 package (4 ounces) goat cheese, softened ½ small jalapeño pepper, seeded if desired, thinly sliced 1 cup chopped leftover or cooked turkey Nonstick cooking spray

1.

2.

In small bowl, stir cranberry sauce and lime zest.

Place tortillas on work surface; evenly spread with goat cheese then cranberry sauce mixture.

Evenly top 2 tortillas with jalapeño and turkey; top with remaining tortillas to close quesadillas.

In 2 batches, spray large skillet with cooking spray; add 1 quesadilla and cook over mediumlow heat 2 to 3 minutes or until bottom is golden brown. Spray top of quesadilla with cooking spray; turn and cook 2 to 3 minutes longer or until bottom is golden brown. Cut each into 6 wedges; serve with wedge of lime.

HOLIDAY 2020 | holiday leftovers | 27

TURKEY SLIDERS INGREDIENTS • • • • • • • • •

Nonstick cooking spray 1½ cups frozen sweet potato fries 2 tsp olive oil 2 cups sliced leftover or cooked turkey ¾ cup leftover stuffing 12 wheat slider buns 3 slices Swiss cheese, quartered 2 cups spring mix lettuce ½ cup leftover cranberry sauce or chutney

• DIRECTIONS 1.

2.

slow cooker

TERIYAKI TURKEY

INGREDIENTS • • • • • • • • • •

3 garlic cloves, minced 2 medium carrots, thinly sliced 4 cups chopped leftover or precooked turkey meat 1 cup less-sodium chicken broth ¾ cup teriyaki sauce 1 tbsp grated fresh ginger or ½ teaspoon ground ginger ½ tsp ground white pepper 1½ cups diced fresh or drained canned pineapple 1½ cups long-grain white rice 4 green onions, thinly sliced

DIRECTIONS 1.

2.

3.

In 5- to 6-quart slow cooker bowl, combine garlic, carrots, turkey, broth, teriyaki sauce, ginger, and white pepper.

Cover slow cooker with lid and cook on low 6 to 8 hours or on high 3 to 4 hours, adding pineapple to slow cooker during last 20 minutes of cooking.

Meanwhile, prepare rice as label directs.

Serve turkey mixture over rice sprinkled with green onions.

Preheat oven to 375°. Spray rimmed baking pan with cooking spray. In medium bowl, toss fries with oil; spread on 1 side of prepared pan. Tear 2 (12 x 24-inch) sheets aluminum foil; enclose turkey and stuffing separately in foil.

Place foil packets on pan opposite fries; bake 20 minutes or until fries are crisp, and turkey and stuffing are heated through.

Top bottom halves of buns with cheese, spring mix, cranberry, turkey, stuffing, fries and top halves of buns.

POMPEIAN HELPS YOU EAT AND LIVE WELL THIS HOLIDAY SEASON BEEF TENDERLOIN WITH DEMI GLACE AND CRISP VEGETABLES 8 SERVINGS

INGREDIENTS 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

PREPARATION 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.

VISIT POMPEIAN.COM/RECIPES FOR MORE DELICIOUS DISHES! MARINADES

Be more Pacific® when you stock your pantry.

Curated for Quality

Snack Time © 2020 Campbell Soup Company

It’s Soup Season!

Whether it’s weekday dinner or a special holiday, Libby’s Vegetables® makes comforting meals easy!

Find this delicious recipe, and more, at Getbacktothetable.com

Not your Grandma’s PUMPKIN

PIE

Put a twist on a classic homemade pie that goes beyond how you garnish it. This delicious recipe takes the classic Thanksgiving pumpkin pie and fills it with HERSHEY’S Milk Chocolate Chips. The result is an extra rich dessert that everyone will want to save room for. And it's still easy to make!

INGREDIENTS 1 (6 oz) packaged chocolate flavored crumb crust 1 egg yolk, slightly beaten 1 egg, slightly beaten 1 can(15 oz.) pumpkin 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 2 teaspoons pumpkin pie spice 3/4 cup HERSHEY'S Milk Chocolate Chips. Divided Whipped cream Additional HERSHEY'S Milk Chocolate Chips for garnish

DIRECTIONS 1. Heat oven to 350° F. Brush bottom and side of crust with egg yolk to seal crust. Place crust on baking sheet; bake 5 minutes.

2. Blend remaining whole egg, pumpkin, sweetened condensed milk and pumpkin pie spice in large bowl. Stir in 1/2 cup milk chocolate chips; pour into crust.

3. Place remaining 1/4 cup chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle melted chocolate over pie in decorative pattern.

4. Bake on baking sheet 50 to 55 minutes or until wooden pick inserted into center of pie comes out clean. Cool 1 hour. Serve topped with whipped cream; garnish with additional milk chocolate chips, if desired. Cover; refrigerate leftover pie. Makes 8 servings.

seasonal

HOLIDAY 2020 | seasonal sweets | 35

SWEETS

pumpkin pie

ROLL-UPS INGREDIENTS • • • • • • • •

Nonstick cooking spray 1 (15-ounce) can 100% pure pumpkin ¼ cup plus 2 tbsp granulated sugar 1 tsp pumpkin pie spice ¼ tsp salt ¼ tsp ground cinnamon 2 (8-ounce) cans crescent dinner rolls Whipped cream, maple syrup and chopped pecans for serving, optional

DIRECTIONS 1.

2.

3.

4.

Preheat oven to 375°. Spray 2 rimmed baking pans with cooking spray.

In medium bowl, stir pumpkin, ¼ cup plus 1 tablespoon sugar, pumpkin pie spice, and salt. In small bowl, stir cinnamon and remaining 1 tablespoon sugar.

Unroll dinner rolls onto prepared pans; separate into 16 triangles. Spread about 1 tablespoon pumpkin mixture on each triangle; starting at wide end, roll up triangles into crescent shapes. Sprinkle with cinnamon mixture.

Bake 12 minutes or until golden brown being careful not to let bottoms brown. Serve immediately with whipped cream, maple syrup, and pecans, if desired.

NOTES For easier handling of dinner rolls, keep them refrigerated until ready to open and unroll.

Use leftover filling to flavor pancake or waffle batter; or mix with 1 cup softened cream cheese, 1 cup sour cream and ¾ cup powdered sugar, and serve as a dip with apple slices and gingersnaps.

Make your mark on a

Holiday Classic +

+

Peanut butter thumbprint cookies are a staple of any dessert platter. Thanks to Smucker’s®, Jif ®, and Crisco® Brands, this recipe gets two thumbs up. Bring your family and friends irresistibly sweet and soft peanut butter cookies with tart, fruity centers to make this season the tastiest yet.

PEANUT BUTTER THUMBPRINTS PREP TIME: 25 MINUTES

COOK TIME: 9 MINUTES

YIELD: 4 DOZEN

DIRECTIONS:

INGREDIENTS

1. HEAT oven to 350°f.

• • • • • • • • • • •

2. BEAT brown sugar, peanut butter, shortening, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg just until blended.

3. STIR flour, baking soda and salt in medium bowl until blended. Beat into peanut butter mixture at low speed just until blended.

4. PLACE sugar in small bowl. Shape dough into 48 (1-inch) balls. Roll in sugar to coat completely. Place 2 inches apart on baking sheets.

5. BAKE 5 minutes. Remove baking sheet from oven.

Immediately press centers of cookies with back of measuring teaspoon to form an indentation. Bake an additional 2 to 4 minutes or until edges are just beginning to brown. Remove from oven. Immediately reshape indentations as necessary. Cool 2 minutes on baking sheet.

6. STIR fruit spread until smooth. Spoon about 1/2 teaspoon fruit spread into center of each warm cookie. Remove from baking sheet to wire rack to cool completely.

©/TM/® The J.M. Smucker Company

1 1/4 cups firmly packed brown sugar 3/4 cup Jif® Creamy Peanut Butter 1/2 cup Crisco® All-Vegetable Shortening 1 tablespoon milk 1 1/2 teaspoons vanilla extract 1 large egg 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1/3 cup sugar About 1/2 cup Smucker’s® Natural Strawberry Fruit Spread, divided

HOLIDAY 2020 | seasonal sweets | 37

APPLE COBBLER with salted caramel drizzle INGREDIENTS

DIRECTIONS

• •

1.

Filling

• • • • • • •

¼ cup unsalted butter 8 Granny Smith, Honeycrisp and/or Gala apples, peeled, cored and cut into ½-inch pieces ½ cup light brown sugar 1 tsp cinnamon 1 tsp vanilla extract ½ tsp ground nutmeg 2 tsp cornstarch 2 tbsp fresh lemon juice 1 tsp lemon zest

Filling

Topping 2.

3.

Topping • • • • • • • • •

2 cups all-purpose flour 1/ 3 cup light brown sugar 2 tsp baking powder 1 tsp lemon zest ½ tsp baking soda ½ tsp ground ginger ½ tsp kosher salt ½ cup unsalted butter, cut into ½-inch pieces 1 cup buttermilk

Salted Caramel Drizzle • • • • •

4 cups granulated sugar 1½ cups water 2 cups heavy cream 2 tsp coarse sea salt ¼ cup cold unsalted butter, cut into ½-inch pieces

In large sauce pot, melt butter over medium-high heat. Add apples, sugar, cinnamon, extract, and nutmeg. Cook the mixture for 8 minutes or until the apples are just tender-crisp, stirring occasionally to coat apples and evenly cook. In bowl, stir together cornstarch, lemon juice, and zest until combined. Add to apple mixture and stir to thoroughly coat apples.

Using a food processor, pulse flour, sugar, baking powder, lemon zest, baking soda, ginger, and salt to combine. Cut in butter and continue to pulse until pea-sized crumbs form. Add buttermilk; pulse until dough just comes together. Dough will be slightly sticky and wet. Do not over mix.

Into eight 10-ounce ramekins, equally divide filling. Evenly sprinkle with topping mixture.

Place ramekins on rimmed baking pan; bake 8 minutes or until topping begins to brown.

Reduce oven temperature to 350°. Bake 20 minutes longer or until filling is bubbling and topping is cooked through and browned. Remove and cool 15 minutes before serving.

Salted Caramel Drizzle 4.

5.

6.

7.

In covered 4-quart heavy-bottomed sauce pot heat sugar and water to boiling over high heat.

In small sauce pot, heat cream and salt to simmering over medium heat; remove from heat and cover to keep hot.

Once sugar mixture comes to a boil, remove lid. Continue to boil for about 12 to 15 minutes or until the syrup is just starting to turn a light amber color. Reduce heat to medium-high; continue to cook about 8 to 10 minutes or until the syrup is a dark amber color and is just beginning to smoke, and candy thermometer reaches 350°.

Immediately remove caramel from heat and pour about ½ cup hot cream into sugar mixture allowing bubbles to diminish. Add remaining cream, again allowing bubbling to diminish.

Whisk in cold butter and let cool. Makes about 1 quart.

Drizzle each cobbler with 2 tablespoons caramel drizzle.

NOTES Caramel sauce can be made up to 1 week ahead; keep refrigerated. Before serving, reheat in microwave until warm.

Drizzle leftover caramel over ice cream, pumpkin pie or fresh apples and/or pears.

Save time by using prepared caramel sauce.

pumpkin chocolate swirl CHEESECAKE INGREDIENTS

DIRECTIONS

• •

1.

Crust

• •

Nonstick cooking spray 1½ cups finely ground cream-filled chocolate sandwich cookies (about 18 cookies) 5 tbsp unsalted butter, melted 1 tbsp granulated sugar

Filling • • • • • • • • • • •

3 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 1 cup 100% pure pumpkin 1½ tsp pumpkin pie spice 1½ tsp vanilla extract 1 tsp ground cinnamon ¼ tsp salt 6 tbsp sour cream 5 large eggs, room temperature 11/ 3 cups heavy cream ½ cup plus 2 tablespoons chopped bittersweet chocolate

Crust 2.

Adjust oven rack to middle position; preheat oven to 350°. Wrap exterior of 9-inch springform pan, including base, in double layer of aluminum foil; spray pan with cooking spray.

In small bowl, combine cookie crumbs, butter, and sugar; press firmly onto bottom and 1-inch up sides of prepared pan. Place on 17 x 12-inch rimmed baking pan; bake 8 minutes or until firm. Remove springform pan from baking pan; let cool. Fill baking pan in oven halfway with water; close oven.

Filling 3.

4.

5.

6.

7.

In large bowl, with mixer on medium speed, beat cream cheese 4 minutes or just until smooth; scrape down sides of bowl with rubber spatula. Add sugar and beat 2 minutes or until combined; scrape bowl. Add pumpkin, pumpkin pie spice, vanilla extract, cinnamon, and salt; beat on medium-low speed 1 minute or until combined. Add sour cream and beat 2 minutes or until combined; scrape bowl. Add eggs, 1 at a time, beating 30 seconds after each addition; scrape bowl. Add 1 cup cream; beat on low speed 1 minute or until combined.

In small sauce pot, heat remaining 1/3 cup cream over medium heat 1 minute or until tiny bubbles appear around sides of pan and cream steams but is not boiling (about 185°); remove from heat and add chocolate. Let stand 2 minutes; whisk until combined. Stir 1 cup pumpkin mixture into chocolate mixture until well combined.

Pour remaining pumpkin mixture into Crust. Using a tablespoon, drop heaping dollops of pumpkin-chocolate mixture over top of pumpkin mixture (some mixture may sink). With a wooden skewer or toothpick, swirl pumpkin-chocolate mixture into pumpkin mixture to create a marbled effect.

Carefully place springform pan in center of water-filled baking pan in oven. Bake 1 hour 20 minutes or until edges of cheesecake are set and center jiggles, rotating cheesecake halfway through baking time.

Remove foil from pan; cool on wire rack 1 hour, then refrigerate 3 hours or until cold. Cover and refrigerate overnight. Run small, sharp knife around edge of cheesecake to loosen; remove outer ring of pan. Cut cheesecake into slices to serve.

NOTE Use a food processor with the knife blade attached to pulse the cookies to fine crumbs.

because you’ve been good all...

today.

Š2020 Wells Enterprises, Inc. All rights reserved.

TWO TRADITIONS TOGETHER FOR THE HOLIDAYS

Pasta with Artichokes and Marinara INGREDIENTS: 1 Lb Cervasi Penne Zite Rigate 1 Jar Cascone's Marinara Sauce 1 14 oz Can Cervasi Quartered Artichoke Hearts

INSTRUCTIONS: 1. Add Cascone's Marinara Sauce to heavy-bottomed saucepan.

3 Tbsp. Cervasi Olive Oil 1/4 C. Kalamata Olives

3. While sauce is simmering, bring a large pot of lightly salted water to a boil.

4. Cook the Cervasi Penne Zite Rigate per package directions.

4 Fresh Basil Leaves, Torn

5. Once pasta is finished, add 4 oz of pasta water to marinara sauce mixture.

6. Drain the pasta and return to pot.

7. Add half of the marinara sauce mixture to the pasta and toss until coated.

Serve the pasta with an added scoop of sauce.

2. Add Cervasi Quartered Artichoke Hearts, pitted Kalamata olives and fresh basil. Simmer for 5 minutes, stirring often, then remove from heat.

Carefully curated flavors crafted to delight with

Want more info? Call 1-800-MY DAIRY or visit www.turkeyhill.com/new/triopolitan

©2018 TURKEY HILL DAIRY 02240DE18IP

every bite!

46 | holiday family fun | HOLIDAY 2020

Holiday Family Fun

Bucket List

We have paired fun activities with tasty recipes for you and your family to enjoy! Check them off as you go and tag us on Instagram with #PCbucketlist

Watch a Holiday Movie Make Holiday Crunch Enjoy a Game Night Make Soft Pretzel Bites Craft Paper Snowflakes Make Hot Cocoa Make Pine Cone Bird Feeders Make No-Bake Peanut Butter Bars Watch Snow Fall Make Snow Ice Cream Check Out Holiday Lights Make Festive Fruit Leather

HOLIDAY 2020 | holiday family fun | 47

Watch a Holiday Movie + Holiday Crunch INGREDIENTS • • • • •

2 bags tender white popcorn 1 (12-ounce) bag white melting chocolate 11/ 3 cups broken pretzel pieces 1 (12-ounce) bag festive candies, like M&Ms Festive sprinkles

DIRECTIONS 1.

2.

3.

4.

Microwave popcorn according to directions on the bag. Remove any unpopped kernels. Let cool slightly, then toss in broken pretzel pieces and M&Ms. Melt chocolate in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chocolate over popcorn mixture then stir, tossing gently a few times with a rubber spatula.

Drizzle remaining half of melted chocolate over popcorn and gently stir mixture until evenly coated (don’t over stir or your sprinkles won’t stick as the chocolate begins to set and harden).

Pour mixture onto wax paper in a single layer.

Sprinkle entire mixture evenly with sprinkles (as many as you’d like) before the chocolate sets. Allow to cool and harden, then gently break into pieces.

Store in an airtight container.

Liven up the holidays with

a dollop of joy!

For more delicious recipe ideas, visit daisybrand.com/recipes

HOLIDAY 2020 | holiday family fun | 49

Enjoy a Game Night + Soft Pretzel Bites INGREDIENTS Soft Pretzels • • • • • • • • • • •

11/2 cups warm water 2 tbsp light brown sugar 1 package (2 1/4 teaspoons) active dry yeast 3 ounces unsalted butter, melted 21/2 tsp kosher salt 41/2 to 5 cups all-purpose flour Vegetable oil 3 quarts water 1/ 3 cup baking soda for boiling the pretzels 1 whole egg beaten with 1 tablespoon cold water Coarse sea salt

• • • •

½ tbsp unsalted butter ½ tbsp all-purpose flour ½ cup milk 8 ounces Cheddar cheese, grated

Cheese Sauce

DIRECTIONS Soft Pretzels 1.

2.

3.

4.

5.

6.

7.

Combine 1 ½ cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough, and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425°.

Bring 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda (the baking soda can cause the water to boil over, so add slowly and carefully).

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope measuring 22 inches. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches of about 11 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray, leaving space between. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

Cheese Sauce 8.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

HOLIDAY 2020 | holiday family fun | 51

Craft Paper Snowflakes + Hot Cocoa INGREDIENTS • • •

1 cup whole milk 1/ 3 cup chopped semisweet chocolate 1 tbsp packed brown sugar

DIRECTIONS 1.

In small saucepan, heat milk, chocolate, and sugar over medium heat until chocolate melts, whisking frequently.

© General Mills

EW N E K A M

WITH

HOLIDAY 2020 | holiday family fun | 53

Make Pine Cone Bird Feeders +

No-Bake Peanut Butter Bars INGREDIENTS • • • • •

10 tbsp butter room temperature, divided 11/2 cups brown sugar 13/4 cups powdered sugar 11/2 cups peanut butter 1 cup semi-sweet or milk chocolate chips

DIRECTIONS 1.

2.

3.

4.

Line an 8-inch or 9-inch square baking pan with foil and coat with nonstick spray.

In a large bowl, cream together 5 tablespoons butter, brown sugar, and powdered sugar until smooth. Stir in peanut butter. Mix well and press into prepared pan.

In a small, microwave-safe bowl, heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter filling and spread evenly.

Chill until completely firm, at least 3 hours or overnight. Let stand 10 minutes at room temperature before serving. Store leftovers in the refrigerator.

Pine Cone Bird Feeder INGREDIENTS • • • • •

1 pine cone Twine or string Craft stick (popsicle stick) or spatula Peanut butter Wild bird seed

DIRECTIONS 1.

2.

Carefully tie twine around the pine cone. Using your craft stick or spatula, coat the pine cone with peanut butter. Then cover the peanut butter pine cone with wild bird seed.

Hang it on a branch outside, and watch the birds enjoy their new treat!

?

now

Did you ®

®

has

11g OF PROTEIN

with 6g from milk and 5g from cereal

has

HIGH FIBER

*After eating one bowl of Frosted Mini-Wheats with 2% milk at least half of adults had a lower desire to eat than before breakfast for 3 ½ hours

®

has

5g OF SUGAR or less

HOLIDAY 2020 | holiday family fun | 55

Watch Snow Fall +

Snow Ice Cream INGREDIENTS • • • •

4 cups fresh snow 1 cup milk 1/4 cup sugar 1 tsp vanilla

DIRECTIONS 1.

Add all ingredients together for a sweet snow day treat!

MINTY CHRISTMAS.

Celebrate the season with classic holiday flavors from Sunbelt Bakery.

They’re back for a limited time!

HOLIDAY 2020 | holiday family fun | 57

Check Out Holiday Lights + Festive Fruit Leather INGREDIENTS • • • •

10 ounces frozen mixed berries, thawed 2 tsp fresh lemon juice 2 tbsp water 3 tbsp sugar

DIRECTIONS 1.

2.

3.

4.

5.

Puree all ingredients in a blender until smooth.

Preheat oven to 200°F. Pour mixture onto a baking sheet lined with parchment paper or a silicone mat. Spread evenly.

Hit the baking sheet a few times against the counter to release air bubbles.

Bake for 3 to 5 hours, or until the fruit leather is dry. Cool completely.

Use cookie cutters to make festive shapes.

Enjoy delicious Simply Orange®

Honestly Simple® ©2018 Simply Orange Juice Company.

WHEN FAMILY-MADE FAVORITES TEAM UP,

TASTE WINS.

Try a delicious dip that brings together the family-made flavors of BUSH’S® Chili Beans and Red Gold® Salsa.

CHILI-CHEESE GAMEDAY DIP

Prep Time: 10 minutes | Cook Time: 5 minutes | Servings: 4 cups

INGREDIENTS 1

(8 oz) package reduced-fat cream cheese, softened

1 cup

reduced fat shredded Cheddar cheese, divided

1/2 cup Red Gold® Mild Salsa 1

(16 oz) can BUSH’S® Mild Red Chili Beans, undrained

1/3 cup sliced green onion

Baked, low carb tortilla chips

DIRECTIONS 1.

Combine softened cream cheese with Salsa and spread in bottom of 9-inch microwaveable pie plate.

Sprinkle with 1/2 cup cheese. Spoon Chili Beans evenly over shredded cheese. Top with remaining cheese and green onions.

2. Cover and vent with plastic wrap and microwave for 2 minutes on medium-high power, rotate dish and repeat.

3. Remove wrap and microwave on high for 1 minute more or until mixture is thoroughly heated and cheese is melted.

4. Let cool slightly and serve with tortilla chips.

©2020 Bush Brothers & Company Red Gold is a registered trademark of Red Gold, LLC. Elwood IN.

BUSHBEANS.COM | REDGOLDTOMATOES.COM

We’ve got

HOLIDAY FLAVOR wrapped up.

©2020 WhiteWave Services, Inc. ELF and all related characters and elements © & ™ New Line Productions, Inc. (s20)

Hefty Strong ®

All Holiday Long!

Hefty® Strength for the Holiday Season!

autumnal drinks

64 | autumnal drinks | HOLIDAY 2020

Treat yourself to one of these cozy beverages. Each packs a flavor punch we think you’ll love and can be customized to fit your personal preferences. Whether you’re in the mood for a warm or cold drink, we have ideas to satisfy your craving.

Minty

Chai

Mexican

INGREDIENTS

INGREDIENTS

INGREDIENTS

HOT CHOCOLATE • • • •

1 cup whole milk 2 tbsp chocolate hazelnut spread plus additional melted for garnish, optional 2 tbsp peppermint syrup Whipped cream and ground cinnamon for garnish, optional

DIRECTIONS 1.

2.

In small saucepan, heat milk to a simmer over medium heat; reduce heat to low.

Whisk in hazelnut spread until melted and smooth; remove from heat.

Pour into a mug; top with whipped cream and drizzle with melted chocolatehazelnut spread, if desired.

HOT CHOCOLATE • • • • • • •

1 cup whole milk ¼ cup chopped bittersweet chocolate 1 tbsp packed brown sugar ¼ tsp vanilla extract 1/ 8 tsp ground cardamom 1 pinch ground black pepper Ground cinnamon for garnish

DIRECTIONS 1.

2.

In small saucepan, heat milk, chocolate, sugar, vanilla, cardamom, and pepper over medium heat until chocolate melts, whisking frequently.

Pour hot chocolate into a mug; dust with cinnamon.

HOT CHOCOLATE • • • • •

1 cup whole milk 1 cinnamon stick 1 pinch ground cayenne pepper plus additional for garnish 1/ 3 cup semisweet chocolate morsels Whipped cream and ground cinnamon for garnish

DIRECTIONS 1.

2.

In small saucepan, heat milk, cinnamon stick and cayenne to a simmer over medium heat; remove from heat. Whisk in chocolate until melted; remove cinnamon stick.

Pour hot chocolate into a mug; top with whipped cream and dust with cinnamon and cayenne.

HOLIDAY 2020 | autumnal drinks | 65

Extreme

S’MORES MILKSHAKE INGREDIENTS • • • • • • • • •

Nonstick cooking spray ¼ cup mini marshmallows ½ cup marshmallow topping 1 (1.55-ounce) milk chocolate bar, broken into small pieces ½ cup crushed graham crackers ¼ cup chocolate syrup 2½ cups vanilla ice cream ¾ cup whole milk 2 slices chocolate fudge stripe layer cake

DIRECTIONS 1.

2.

3.

COLD BREW INGREDIENTS • • • • •

5¼ cups cold water 1½ cups French roast ground coffee Ice ½ cup sweet cream flavored coffee creamer Pure cane sugar, optional

DIRECTIONS 1.

2.

3.

In glass jar or container, stir 3 cups water and coffee; let stand 5 minutes. Stir coffee mixture; cover and refrigerate to steep at least 12 or up to 24 hours.

Pour coffee mixture through a double layer of cheesecloth into clean glass jar or container; discard coffee grounds.

Makes about 2¼ cups.

For 1 serving, in glass, stir ice and ½ cup plus 1 tablespoon each cold brew and water; stir in 2 tablespoons creamer and sugar, if desired. Repeat with remaining cold brew, water and creamer to make 3 more servings, or cover and refrigerate remaining cold brew up to 1 week.

NOTE Steeping time will affect the strength of the cold brew, the longer it steeps the stronger the flavor.

Preheat broiler with oven rack about 6 inches from source of heat. Spray rimmed baking pan with nonstick cooking spray; spread marshmallows about 1 inch apart on prepared pan. Broil marshmallows 30 seconds or until golden brown, watching carefully for burning.

Spread 2 tablespoons marshmallow topping on rim and top 1½ inches down outside each of 2 milkshake glasses; press ½ the chocolate pieces and 2 tablespoons graham crackers into marshmallow topping on each glass. Drizzle chocolate syrup down inside of each glass.

In blender, blend ice cream, milk and remaining ¼ cup each marshmallow topping and graham crackers on high until smooth; pour into prepared glasses. Top glasses with cake and toasted marshmallows.

COUNTRY

Sausage AUTHENTIC COUNTRY GOODNESS

Festive Family

Favorite!

Skillet Sausage Queso A warm and savory queso dip with your favorite beer, sausage, tomatoes, black beans, and fresh cilantro. Serve it with chips or on a hot dog!

INGREDIENTS • 1/2 lb. Williams Sausage • Salt and pepper to taste • Pinch of Red Pepper Flakes (optional) • 3/4 cup Pale Ale beer (or your favorite kind of beer) • 1 (16 oz.) block Velveeta cheese, cut into 1 inch cubes • 1/2 cup Shredded Pepper Jack cheese • 1 (14.5-oz.) can Rotel Tomatoes, undrained • 1 cup black beans, drained and rinsed • 1/4 cup fresh cilantro, chopped

INSTRUCTIONS 1. In a medium iron skillet over medium heat, brown and crumble the ground meat, adding in desired amounts of salt and pepper. Once it’s nice and brown, drain any excess grease.

2. Toss in the crushed red pepper and add the beer. Let the beer reduce for about 4-5 minutes.

3. Add in the cheese and let it melt and simmer, stirring occasionally.

4. Once the cheese is melted, stir in the tomatoes, beans, and cilantro.

5. Serve with chips and savor every bite!

Visit us at www.williams-sausage.com for more delicious recipes!

®

Vitamin D helps your immune system stay strong.

Eggland’s Best has 6 times more vitamin D than ordinary eggs.

In today’s uncertain times, it’s more important than ever to maintain a strong immune system. No other egg provides 6 times more vitamin D, 10 times more vitamin E, more than twice the iodine, and 25% less saturated fat. Plus, more of the delicious, fresh-from-the-farm taste everyone loves.

Your love for your family isn’t ordinary, so why serve ordinary eggs?

Give them only the best–Eggland’s Best.

Better taste. Better nutrition.

Better eggs.®

MINI CHICKEN POT PIES... they’re like a warm blanket for your stomach.

While it’s getting colder outside, ovens are heating up for some long-awaited comfort food inside.

Our Mini Chicken Pot Pies are easy to make and a sure crowd pleaser for kids and grown-ups alike.

It’s one of our many family recipes sure to keep yours warm and snug all season.

Scan for recipe

FALL IN LOVE AT FIRST BITE

Corn, Cheddar & Jalapeño Strata Find this recipe and more on bordencheese.com

LET THERE BE CHEESE ©2020 Dairy Farmers of America, Inc. Borden and Elsie trademarks used under license.

W E N BOLD WITH

, S R O V A FL E T I B Y EVER

e r u t n e v d A

IS AN

EXPLORE MORE FLAVORS hillshiresnacking.com

CHEERS TO THE HOLIDAY SEASON! Bring premium quality, sustainable seafood to your table with Aqua Star’s MicroSteam® Roasted Garlic Salmon and Easy-Peel Shrimp!

76 | kids club: festive critters | HOLIDAY 2020

FESTIVE

CRITTERS

Your kids will love making a savory turkey and some friendly sweet reindeer to serve to family this holiday season.

REINDEER CUPCAKES INGREDIENTS Cupcakes • • • • • • • • • •

24 foil baking cups 1 package (16.5 ounces) Devil’s Food cake mix 1 package (3.4 ounces) chocolate instant pudding and pie filling 4 large eggs 1¼ cups whole milk ½ cup vegetable oil 1 cup unsalted butter (2 sticks), softened 2 cups powdered sugar, sifted 2 tsp vanilla extract 1 cup semisweet chocolate chips, melted and cooled

TURKEY CHEESE BALL

• • • •

24 vanilla wafers 48 candy eyeballs 48 mini pretzel twists 24 candy coated chocolate pieces

•

DIRECTIONS

Reindeer

INGREDIENTS • • • • • • • • • •

1 (8-ounce) package cream cheese, softened, 1 teaspoon reserved ¾ cup sharp Cheddar cheese spread 1½ teaspoons dried minced onion 1 teaspoon Worcestershire sauce 1 (2.5-ounce) package bacon pieces 2 candy eyes 1 piece candy corn 1 (2½-inch) piece beef jerky ½ cup pecan halves and pieces 18 pretzel sticks 1 (13.7-ounce) box snack crackers

Cupcakes 1.

2.

3.

DIRECTIONS 1.

2.

3.

4.

In medium bowl, stir cream cheese, cheese spread, onion, and Worcestershire sauce; fold in bacon pieces. Cover and freeze 20 minutes.

Transfer cheese mixture to center of serving platter; with rubber spatula, smooth into a ball.

Use reserved cream cheese to attach candy eyes and candy corn “nose” to beef jerky; stick into 1 end of the cheese ball for the turkey “head”. Press pecan pieces onto outside of cheese ball; stick pretzel sticks into cheese ball in end opposite to the turkey head for “turkey feathers”.

Serve Turkey Cheese Ball with crackers.

Preheat oven to 350°. Line 2 standard-size muffin pans with baking cups. In large bowl, beat cake mix, pudding mix, eggs, milk, and oil with mixer on medium speed 2 minutes; with rubber spatula, scrape bottom and sides of bowl. Fill baking cups 2/3 full with batter.

Bake 18 minutes or until toothpick inserted in center of cupcakes comes out with a few crumbs attached. Cool cupcakes in pan on wire rack 10 minutes. Remove cupcakes from pan; cool completely on wire rack.

In large bowl, beat butter with mixer on medium speed until smooth. Add powdered sugar; beat until light and fluffy, scraping bowl occasionally. Add vanilla extract; beat until combined. Add melted chocolate; mix on low speed until well incorporated, scraping bowl occasionally. Increase speed to medium; beat 5 minutes or until frosting is creamy. Makes about 3½ cups. Frost top of each cooled cupcake with 2 tablespoons frosting.

Reindeer 4.

Place 1 vanilla wafer slightly off-center on 1 side of each cupcake; add 2 eyes above each wafer. For antlers, press bottom sides of pretzel twists into frosting over each eye. For nose, dot wafer with frosting and press candy coated chocolate piece into frosting.

A MESS-FREE WAY

TO MAKE THEIR DAY

Uncrustables® Bites and Roll-Ups are a convenient lunch time solution or snack option for kids on-the-go.

And they come in delicious varieties kids love!

©/TM/® The J.M. Smucker Company