Gatherings Holiday 2021 by pricechopper

GATHERINGS Holiday 2021

GATHER together

page 24

Cookies for Sharing and Savoring page 10 Handmade Holiday Gifts page 38 Weeknight Dinners page 56

With love, from fall Pumpkin Pie Smoothie Prep Time 5 mins

Cook Time N/A

Serves 2

Serving Size 8oz

Ingredients

Instructions

1 cup Chobani® Non-Dairy Oatmilk Plain ½ cup pumpkin purée ½ each frozen banana ½ cup ice 2 tablespoons graham cracker crumbs ½ teaspoon pumpkin pie spice

1. Blend all ingredients together on high for 15 seconds. Divide into 2 glasses and serve.

Make delicious memories. We’re looking forward to a very special season of togetherness with loved ones this year. As you flip through these pages, we hope you’re inspired to find new ways to connect with friends, family, and neighbors. Whether you’re hosting the

holiday meal this year, contributing a tasty side, attending a cookie exchange party, or giving a handmade gift, you’ll find plenty of fresh inspiration.

We also know this season can be overwhelming, so we’ve included quick (or slow cooking) weeknight dinners that your family will love. And make sure you check out our Kids Club ideas – perfect for those long days of winter break. Wishing you all the best this holiday season and in the coming year, from all of us at Price Chopper.

CONTENTS 10

Cookies for Sharing and Savoring

Coconut Macaroons

ChocolateAlmond Biscotti

Cream Cheese Thumbprints

Hot Chocolate Cookies

Brown Butter Chocolate Chip, Dried Cherry & Walnut Cookies

Pumpkin Cookies with Orange Glaze

Gingerbread Cookies

Wild Rice Stuffed Turkey with Sage Gravy

Wild Rice & Butternut Squash Stuffing

Roasted Apple & Brussels Sprouts Salad

Citrus -Molasses Glazed Ham

Roasted HoneyOrange Carrots

Brown SugarPecan Sweet Potato Casserole

Holiday Spinach-Stuffed Mushrooms

Snowman Cookie Pops

DIY Cowboy Cookies Gift Jar

DoubleChocolate Peppermint Bark

Gather Together

Mustard-Herb Rubbed Prime Rib Roast with Wine Jus

Herb-Roasted Fingerling Potatoes

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

Handmade Holiday Gifts

Cranberry, Lemon Popcorn and Pistachio Seasonings Shortbread Cookies

Cinnamon Glazed Almonds

Weeknight Dinners

Tuscan Chicken Flatbread

Slow Cooker Chicken Paella

Loaded-Pizza Chicken Breasts

Slow Cooker Carne Asada Cubed Steak Chili

Apricot-Pecan Salmon

Slow Cooker Apple CiderPulled Pork Grilled Cheese

Slow Cooker Broccoli-Baked Potato Soup

Kids Club

Salted Caramel Apple Hand Pies

Christmas ChocolateBanana Pancakes

Enjoy delicious Simply Orange®

Fuel your holiday fizztivities. Zero sugar. Flavor for all.

Holiday fun list: Build a gingerbread house Holiday lights tour Make a Sparkling Ice® holiday punch Go caroling

Make a snowman Create paper snowflakes Go “ICE” skating Host a cookie decorating party

Luxury is where you are.

Make all your festivities luxurious.

cookies for sharing and savoring

10 | cookies for sharing and savoring | HOLIDAY 2021

Enjoy these new recipes to add to your holiday baking repertoire. Hosting a cookie exchange party? Read our sweet ideas for connecting with loved ones by swapping in new and fun ways!

HOLIDAY 2021 | cookies for sharing and savoring | 11

coconut macaroons INGREDIENTS • • • • • •

8 large egg whites 11/ 3 cups granulated sugar 4 tsp vanilla extract ½ tsp almond extract 4 (7-ounce) packages sweetened coconut flakes (about 10½ cups) 11/ 3 cups all-purpose flour

DIRECTIONS 1. 2. 3.

Position 2 oven racks to upper and lower position. Preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. In large bowl, whisk together egg whites, sugar, and extracts. Add coconut and flour and toss to combine. With wet hands, shape coconut mixture into 1½-inch balls (about 1½ tablespoons per ball) and place 1½-inches apart on prepared baking pans. Bake macaroons 16 to 18 minutes or until golden brown, rotating pans between upper and lower racks halfway through baking. Slide parchment paper with macaroons onto wire rack to cool completely. Repeat with additional parchment paper and remaining coconut mixture. Store macaroons in airtight container at room temperature with parchment or waxed paper between layers up to 5 days.

chocolate-almond biscotti INGREDIENTS • • • • • • • • • • • •

Nonstick cooking spray 4 cups all-purpose flour 2/ 3 cup unsweetened cocoa powder 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1½ cups granulated sugar 1 cup unsalted butter (2 sticks), softened 4 large eggs 2 tsp vanilla extract 2 (2.25-ounce) packages sliced almonds (1 cup) 1 cup mini chocolate chips

DIRECTIONS 1.

2. 3. 4.

Position 2 oven racks to upper and lower position. Preheat oven to 325°. Spray 2 rimmed baking pans with nonstick cooking spray. In large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In separate large bowl, with mixer on medium speed, beat sugar and butter 5 minutes or until light and fluffy, scraping bowl occasionally with rubber spatula. Add eggs and vanilla and beat 1 minute. Reduce speed to low, and gradually add flour mixture, beating until well combined; scrape bowl. Add almonds and chocolate chips and beat until just combined. Divide dough into 4 equal portions. Working with 1 piece at a time, on prepared baking pan, with floured hands, shape dough into 12 x 2-inch log (about ½-inch high). Repeat with remaining 3 pieces of dough, placing 2 logs on each baking pan. Bake logs 25 to 30 minutes or until tops are firm and toothpick inserted in center comes out clean, rotating baking pans between upper and lower racks halfway through baking. Cool logs on pans on wire racks 20 minutes. Transfer 1 log at a time to cutting board. With serrated knife, cut each log crosswise into ½-inch-thick slices. Place slices, cut side down, onto same baking pans. Bake slices 20 to 25 minutes longer or until dry, rotating baking pans between upper and lower racks halfway through baking. Transfer biscotti to wire racks to cool completely. Store biscotti in airtight container at room temperature for up to 3 weeks or freeze for up to 3 months.

cream cheese thumbprints INGREDIENTS

DIRECTIONS

•

• • • •

• • • • • •

3 cups all-purpose flour 1½ tsp baking powder ½ tsp salt 1½ (8-ounce) packages cream cheese, softened 1½ cups unsalted butter (3 sticks), softened 1 cup granulated sugar 1 large egg, separated 1½ tsp vanilla extract Nonstick cooking spray 2½ cups finely chopped walnuts 6 tbsp strawberry jam

In medium bowl, with whisk, stir together flour, baking powder, and salt. In large bowl, with mixer on medium speed, beat cream cheese, butter, and sugar 5 minutes or until light and fluffy, scraping bowl occasionally with rubber spatula. Add egg yolk and vanilla and beat 1 minute. Reduce speed to low, and gradually add flour mixture, beating until just combined. Cover with plastic wrap and refrigerate at least 2 hours or up to overnight. Position 2 oven racks to upper and lower position. Preheat oven to 350°. Spray 2 rimmed baking pans with nonstick cooking spray. In separate small bowls, place walnuts and egg white. Form dough into 1-inch balls. Dip each ball in egg white then roll in walnuts, and place 2 inches apart on prepared pans. Press thumb into center of each cookie to make a well; fill each well with ¼ teaspoon jam. Bake cookies 15 to 18 minutes or until bottoms of edges are golden brown and tops are lightly browned, rotating baking pans between upper and lower racks halfway through baking. Cool cookies on baking pans 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough, egg white, and walnuts. Store cookies in airtight container at room temperature for up to 3 days or freeze for up to 3 months.

NOTE When rolling balls of dough in egg white and walnuts, use your left hand to roll dough ball in egg white and add to walnuts, then use your right hand to coat dough ball with walnuts. VARIATION Try preparing each batch of cookies with a different jam flavor such as raspberry, apricot, blueberry, or cherry.

EW N E K A M

WITH

HOLIDAY 2021 | cookies for sharing and savoring | 13

brown butter chocolate chip, dried cherry & walnut cookies hot chocolate cookies INGREDIENTS • • • • • •

1½ cups all-purpose flour 1/ 3 cups cornstarch 1/ 3 cups powdered sugar ¼ cup cocoa powder ¾ cup unsalted butter, softened 3 tbsp whole milk

• • • •

1½ tsp vanilla extract ¾ cup semi-sweet chocolate chips ½ cup mini marshmallows 3 tbsp coarsely chopped candy canes or peppermint candies

DIRECTIONS 1.

Preheat oven to 350°. Line rimmed baking pan with parchment paper. In large bowl, whisk flour, cornstarch, sugar, and cocoa powder. In separate large bowl, with mixer on medium speed, beat butter, milk, and vanilla extract 3 minutes or until light and fluffy; add flour mixture and beat just until combined. Cover; refrigerate 30 minutes. Roll dough into 12 (1½-inch) balls; place 2 inches apart on prepared pan. Firmly press each ball with palm of hand to flatten to ¾-inch thick. Bake cookies 12 minutes or until sides crack slightly; cool on pan on wire rack 15 minutes. In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute or until melted, stirring every 20 seconds. Spread cookies with chocolate; immediately top with marshmallows and candy. Makes 12 cookies.

SHARE THE HOLIDAY SPIRIT Cookie exchange parties with friends and family are a holiday tradition that has been around for decades. Whether you want to host a party or want to share your sweets in a new way – your loved ones will love receiving these special treats.

Schedule a cookie exchange drop-off party. Pick a day and time frame, wrap up your cookies in individual packages, and leave them at your front door. Invite your friends and family to stop by and pick them up, while dropping off their own.

INGREDIENTS • • • • • • • •

½ cup plus 2 tbsp unsalted butter 1½ cups granulated sugar 2 tsp molasses 3¼ cups all-purpose flour 1 tsp baking soda ½ tsp ground cinnamon ½ tsp kosher salt ¼ tsp ground nutmeg

• • • • • •

½ cup butter flavored shortening 2 large eggs 1 tbsp plus 1 tsp vanilla extract 1 cup dried cherries 1 cup semisweet chocolate chips 1 cup chopped walnuts, toasted

DIRECTIONS 1. 2. 3.

4. 5.

In small saucepan, cook butter over medium-low heat 8 minutes or until golden-amber colored, stirring frequently; cool at room temperature 1 hour. In small bowl, stir 1 cup sugar and molasses. In medium bowl, stir flour, baking soda, cinnamon, salt, and nutmeg. In large bowl, cream shortening, brown butter, sugar mixture, and remaining ½ cup sugar with mixer on medium speed. Add eggs and vanilla extract; beat until incorporated. Reduce speed to low; gradually add flour mixture and beat until incorporated. Fold in cherries, chocolate chips, and walnuts. Line cookie sheets with parchment paper. Using 2 small spoons, drop 2 heaping tablespoons cookie mixture 2-inches apart on prepared cookie sheets. Refrigerate 1 hour. Preheat oven to 375°. Bake cookies 12 minutes or until bottoms are golden brown; cool on pan 3 minutes then transfer to wire rack.

Use the mail. This tried-and-true method continues to be a great way to send a little love to others. Bar or drop cookies hold up best. Use a sturdy container or tin to hold the cookies, pack plenty of bubble wrap or shipping peanuts on all sides of it and use a heavy outer cardboard box marked “fragile” to mail.

Email your favorite recipe. If the holiday season is just too busy, you can still connect with others by sharing your favorite cookie recipe through an email exchange. Include a little background about why a recipe is your favorite. You can find these recipes and more at mypricechopper.com.

PEANUT BUTTER BLOSSOMS Prep Time: 20 min

Cook Time: 10 Min

Serving Size: 4 dozen

INGREDIENTS: ½ cup Crisco® Butter Flavor All-Vegetable Shortening ½ cup Jif® Creamy Peanut Butter ½ cup firmly packed brown sugar ¾ cup sugar, divided 1 large egg 2 tbsps. milk 1 tsp. vanilla extract 1 ¾ cups all-purpose flour 1 tsp. baking soda ½ tsp. salt 48 foil-wrapped milk chocolate kisses, unwrapped DIRECTIONS: 1. HEAT oven to 350°F. 2. BEAT shortening, peanut butter, brown sugar and ½ cup sugar in large bowl with mixer on high speed until light and fluffy, about 4 minutes. 3. BEAT in egg, milk and vanilla until blended. Stir flour, baking soda and salt in medium bowl until blended. Add to creamed mixture. Beat on low speed until dough forms. 4. PLACE remaining ¼ cup sugar in small bow. Roll dough into 1-inch balls. Roll in sugar to coat. Place 2 inches apart on baking sheet. 5. BAKE 10 to 11 minutes or until golden brown. Cool on baking sheet 1 to 2 minutes. Top each cookie with chocolate kiss. Remove to wire rack to cool completely.

HOLIDAY 2021 | cookies for sharing and savoring | 15

pumpkin cookies with orange glaze INGREDIENTS

PUMPKIN COOKIES • 2½ cups all-purpose flour • 1 tsp baking soda • ½ tsp baking powder • ½ tsp salt • 1 cup packed light brown sugar • ¾ cup unsalted butter (1½ sticks), softened • 1 large egg • 1¼ cups pumpkin pie mix filling2 tbsp fresh orange juice • 1 tsp orange zest

ORANGE GLAZE • 1 tbsp butter • 2 cups powdered sugar • 3 tbsp orangeflavored liqueur • 1 tbsp fresh orange juice • 1 tsp grated orange zest

DIRECTIONS

PUMPKIN COOKIES 1. Position 2 oven racks to upper and lower position. Preheat oven to 375°. Line 2 rimmed baking pans with parchment paper. In medium bowl, whisk together flour, baking soda, baking powder, and salt. In large bowl, with mixer on high speed, beat brown sugar and butter 4 minutes or until light and fluffy, scraping bowl occasionally with rubber spatula. Reduce speed to medium low; add egg and beat until combined. Add pumpkin and orange juice and zest; beat until combined. Reduce speed to low; gradually add flour mixture, beating until just combined. 2. Using 2 small spoons, drop about 1 tablespoon cookie dough 1½ inches apart onto prepared pans. Bake cookies 12 to 14 minutes or until lightly browned and tops spring back when touched, rotating pans between upper and lower racks halfway through baking. Transfer cookies to wire rack to cool completely. ORANGE GLAZE 3. Prepare while cookies cool. In medium microwave-safe bowl, heat butter in microwave oven 20 seconds or until melted. Add powdered sugar, liqueur, and orange juice and zest; whisk until smooth. Makes about 1 cup glaze. Drizzle glaze over cooled cookies and let stand 30 minutes or until glaze is set.

gingerbread cookies INGREDIENTS

COOKIES • 3¾ cups all-purpose flour plus additional for dusting • 2 tsp ground ginger • 1½ tsp baking soda • ½ tsp ground cinnamon • ½ tsp ground nutmeg • ½ tsp salt • ¼ tsp ground cloves • ¾ cup dark brown sugar • ½ cup unsalted butter (1 stick), softened • 2 large eggs • 1/ 3 cup molasses • Nonstick baking spray

DIRECTIONS

ICING • 3 tbsp whole milk • ¾ tsp light corn syrup • ¼ tsp fresh lemon juice • ¼ tsp vanilla extract • 1½ cups powdered sugar

COOKIES 1. In medium bowl, whisk together flour, ginger, baking soda, cinnamon, nutmeg, salt, and cloves. In medium bowl, with electric mixer, beat brown sugar and butter on medium speed 3 minutes. Add eggs and molasses and beat just until combined. With large spoon, stir in dry ingredients until dough is well mixed and forms a ball. Wrap dough in plastic wrap and refrigerate at least 1 hour. 2. Preheat oven to 350°. Spray cookie sheet with nonstick baking spray. Cut dough in half. Lightly flour work surface and roll half the dough to about 1/ 8-inch-thick. With 2½ x 4½ gingerbread man cutter, cut out cookies; gather and roll scraps to cut out additional cookies. With spatula, transfer cookies to prepared cookie sheets. Bake cookies 10 minutes or just until edges begin to brown. With spatula, transfer cookies to wire rack to cool completely. Repeat with remaining half of dough. ICING 3. In medium microwave-safe bowl, whisk together milk, corn syrup, lemon juice, and vanilla extract; heat in microwave oven on high 10 seconds. Add powdered sugar; with rubber spatula, stir until smooth. Divide icing into smaller bowls and add food coloring as desired. Keep icing covered while decorating cookies.

Together is Better

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 3pk

For this recipe and more, visit

: d e e n

Smart Balance® Creamy Peanut Butter 16oz

you will

Peanut Butter Popcorn Munch

Orviller Redenbacher’s® Pretzel Twists

Smart Balance® Peanut Butter Parkay® Confectioner’s Sugar

Parkay® Spreads, Sprays and Sticks 12-16.3oz

Carefully curated flavors crafted to delight with

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

every bite!

COCKTAIL TIME | Just add olives. TM

The Sparkling Aperontini Prep Time: 10 minutes | Total Time: 15 minutes | Serves: 2 INGREDIENTS 4 ounces gin 2 ounces Aperol 2 tablespoons Mezzetta® Pitted Italian Castelvetrano Olives brine 4 dashes Angostura bitters DIRECTIONS • To a cocktail shaker, add the gin, Aperol, olive brine, bitters and ice to fill. Place on the lid and shake vigorously for 30 seconds. • Divide the mixture between 2 champagne flutes and add the sparkling white wine to fill.

Ice Sparkling white wine, such as prosecco, to fill Mezzetta® Pitted Italian Castelvetrano Olives to garnish

• Garnish with a skewer of Mezzetta® Pitted Italian Castelvetrano Olives and serve. • Enjoy!

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24 | gather together | HOLIDAY 2021

HOLIDAY 2021 | gather together | 25

GATHER together

There has perhaps never been a better year for a traditional meal full of comforting flavors to enjoy with those you love. We hope these recipes become your old stand-bys for holiday seasons to come.

Mustard-Herb Rubbed Prime Rib Roast with Wine Jus INGREDIENTS

RIB ROAST • 2 garlic cloves, minced • 1 tbsp chopped fresh rosemary • 1 tbsp chopped fresh thyme • 1 tbsp olive oil • 1 tbsp whole grain mustard • 1 tsp kosher salt • 1 tsp fresh ground black pepper • 1 (4½- to 5½-pound) boneless beef rib eye roast WINE JUS • 1 garlic clove, minced • 1 tsp chopped fresh rosemary • 1 (14-ounce) can less-sodium beef broth • 1½ cups dry red wine such as Cabernet Sauvignon or Merlot • 1 tbsp cornstarch • ½ tsp kosher salt • ¼ tsp fresh ground black pepper

DIRECTIONS

RIB ROAST 1. In small bowl, mix garlic, rosemary, thyme, oil, mustard, salt, and pepper; evenly rub over roast. Cover and refrigerate at least 2 hours or overnight. Place roast fat side up in shallow roasting pan; let stand 30 minutes. 2. Preheat oven to 325°. Roast beef 2 to 2½ hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil and let stand 15 minutes (internal temperature will rise to 145° upon standing for medium-rare). WINE JUS 3. Drain excess fat from roasting pan; place pan with drippings over medium heat. Add garlic and rosemary; cook 1 minute. Reserve 1 tablespoon broth; add wine and remaining broth to pan. Increase heat to medium-high and heat to a simmer; simmer 5 minutes, stirring to scrape browned bits from bottom of pan. 4. In small bowl, whisk cornstarch and reserved broth; whisk into pan. Heat to a simmer; simmer 1 minute. Stir in salt and pepper. Slice roast and serve with jus.

Herb-Roasted Fingerling Potatoes INGREDIENTS • • • • • • • • •

2 pounds fingerling potatoes, halved lengthwise 2 garlic cloves, crushed with press 3 tbsp olive oil 1½ tsp chopped fresh rosemary leaves 1½ tsp chopped fresh thyme leaves 1 tsp kosher salt ¾ tsp fresh ground black pepper 2 tbsp chopped fresh chives 1½ tbsp fresh lemon juice

DIRECTIONS 1. 2.

Preheat oven to 375°. In large bowl, toss potatoes, garlic, oil, rosemary, thyme, salt, and pepper. On rimmed baking pan, spread potatoes in single layer. Roast 25 minutes or until potatoes are tender and browned, tossing once halfway through roasting. Toss potatoes with chives and lemon juice.

26 | gather together | HOLIDAY 2021

HOLIDAY 2021 | gather together | 27

Wild Rice Stuffed Turkey with Sage Gravy

Wild Rice & Butternut Squash Stuffing

• • • • • •

• • • • • • • • • • • • • • • •

INGREDIENTS

• • • •

6 tbsp unsalted butter 3 tbsp minced fresh sage 1½ tsp garlic powder ½ tsp cracked black pepper 1 (12- to 14-pound) fresh or frozen turkey, thawed 4 cups Wild Rice & Butternut Squash Stuffing (recipe at right) 2 tsp kosher salt 8 cups chicken broth ¼ cup all-purpose flour ½ cup dry sherry

DIRECTIONS 1. 2.

Adjust oven rack to lowest position. Preheat oven to 350°. Place roasting rack in large, deep roasting pan. In small bowl, stir butter, 1½ tablespoons sage, garlic powder, and pepper. Remove giblets from turkey cavity; discard liver. Loosely add stuffing to turkey cavity. Place turkey, breast side up, on rack in pan; brush with ¼ cup butter mixture and sprinkle with salt. If not already secured, tie legs together with kitchen string; tuck wing tips under turkey to hold in place. Add 6 cups broth to roasting pan; tent turkey loosely with aluminum foil. Roast turkey 2 hours. Remove foil and brush turkey with remaining butter mixture; add 1 cup broth to pan. Roast turkey 45 to 55 minutes longer or until juices run clear and internal temperature reaches 160° in thickest part of thigh and in stuffing, making sure thermometer doesn’t touch bone. Transfer turkey to cutting board; loosely cover with aluminum foil. Remove rack from pan; with spoon, skim excess fat from drippings. Place roasting pan with drippings over medium heat. Whisk in flour; add remaining 1 cup broth and heat to simmering, stirring to loosen browned bits from bottom of roasting pan. Simmer 5 minutes; whisk in sherry and remaining 1½ tablespoons sage; simmer 8 to 10 minutes longer or until gravy thickens, stirring occasionally. Makes about 5 cups. Carve turkey and serve with Sage Gravy.

NOTE If you don’t have a roasting rack, place giblets in roasting pan, then place turkey directly on giblets.

INGREDIENTS

2 cups wild rice Nonstick cooking spray 6 slices rye bread, cut into ¾-inch cubes ¾ cup pecan pieces 3 tbsp unsalted butter 2 medium celery ribs, cut crosswise into ¼-inch pieces 1 small onion, chopped 4½ cups chopped butternut squash ¼ cup chopped fresh flat-leaf Italian parsley ¼ cup chopped fresh sage ¼ cup golden raisins ½ tsp salt ½ tsp ground black pepper ¼ tsp ground nutmeg 1 can (14 ounces) chicken broth 2 large eggs

DIRECTIONS 1.

Preheat oven to 350°. In medium sauce pot, heat 6 cups water to boiling over high heat. Stir in rice; reduce heat to medium. Cook, covered, 30 to 35 minutes or until rice is tender and liquid is absorbed. Meanwhile, spray 9-inch square glass or ceramic baking dish with cooking spray. Place bread in single layer on rimmed baking pan. Spread pecans in single layer on separate rimmed baking pan. Bake bread 12 to 15 minutes or until lightly browned and crisp; toast pecans 10 to 12 minutes or until browned and fragrant. Cool bread and pecans 5 minutes; transfer bread to large bowl. In large skillet, melt butter over medium-high heat. Add celery, onion, and squash; cook 12 to 15 minutes or until vegetables are tender, stirring occasionally. Stir in parsley, sage, raisins, salt, pepper, and nutmeg. Add broth and heat to simmering over medium heat; remove skillet from heat. In small bowl, whisk eggs. Pour hot broth mixture over bread in bowl and toss until evenly moistened. Fold in rice, pecans, and eggs, tossing gently until combined. Set aside 4 cups stuffing for turkey. Transfer remaining stuffing to prepared dish; cover tightly with aluminum foil. Bake stuffing 15 minutes; uncover and bake 10 to 15 minutes longer or until top is lightly browned. Makes about 10 cups.

Roasted Apple & Brussels Sprouts Salad INGREDIENTS • • • • • • • •

1/ 3 cup chopped unsalted walnuts 1 large Granny Smith apple, halved, cored and chopped 1 pound Brussels sprouts, trimmed and halved 2 tsp olive oil ½ tsp chopped fresh sage ¼ tsp ground nutmeg ¼ tsp salt 1 tbsp honey

DIRECTIONS 1.

Preheat oven to 400°. In large skillet, toast walnuts over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. In large bowl, toss apple, Brussels sprouts, oil, sage, nutmeg, and salt; spread on rimmed baking pan. Roast 20 minutes or until golden brown and tender; transfer to large bowl. Add honey and toss. Serve sprinkled with walnuts.

28 | gather together | HOLIDAY 2021

HOLIDAY 2021 | gather together | 29

Citrus-Molasses Glazed Ham

Ham FAQs

• • • • • • • • • • •

How do I prepare a “precooked” ham? When heating precooked hams, you should add a liquid to the baking dish to guarantee a moist end result. After ham is coated with the glaze, cover it with foil. Bake ham at 325° for 12 to 15 minutes per pound. Using a glaze will provide additional flavor.

INGREDIENTS

1 (7- to 8-pound) spiral-sliced bone-in half ham 2 lemons, halved crosswise 2 navel oranges, halved crosswise 1 cup molasses ½ cup orange juice ½ cup spicy brown mustard ¼ cup brown sugar ¼ cup fresh lemon juice ½ tsp ground cinnamon ¼ tsp orange zest 1/ 8 tsp ground cloves

DIRECTIONS 1.

Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan; let stand at room temperature 30 minutes. Pour 2 cups water into pan; add lemons and oranges to pan. Loosely cover ham with aluminum foil; bake 1 hour or until internal temperature reaches 90°. In small saucepan, whisk molasses, orange juice, mustard, sugar, lemon juice, cinnamon, zest, and cloves; heat to a simmer over medium heat and simmer 5 minutes, whisking occasionally. Makes about 4 cups. Remove ham from oven; brush with some glaze. Bake ham, uncovered, 45 minutes or until internal temperature reaches 130°, brushing with glaze every 15 minutes. Loosely cover ham with aluminum foil; let stand 15 minutes before serving. (Internal temperature will rise to 140° upon standing.) Serve ham with remaining glaze.

Roasted HoneyOrange Carrots

INGREDIENTS • • • • • •

2 pounds carrots, peeled and cut diagonally into 2-inch pieces 1 tbsp extra virgin olive oil ¼ cup honey 3 tbsp fresh orange juice ½ tsp orange zest ¼ tsp fine sea salt

DIRECTIONS 1. 2. 3.

Preheat oven to 425°. On rimmed baking pan, toss carrots and oil; roast 30 minutes or until tender, stirring once. In small saucepan, heat honey, orange juice, and zest to a boil over medium heat; cook 5 minutes or until thickened, whisking frequently. Makes about ¼ cup. Serve carrots drizzled with honey mixture sprinkled with salt.

How long can I store my leftover ham? Unless otherwise specified, refrigerate ham in its original packaging for up to seven days. Leftover cooked ham should be refrigerated within two hours of cooking and kept refrigerated for up to four days.

What’s the difference between “bone-in” and “boneless” hams? Bone-in hams contain the butt-end and the lower portion of the leg, and are cured, smoked and typically sold in smaller portions. Some boneless hams contain the whole muscle, and others are formed from fresh boneless ham meat that is reformed into a characteristic ham shape. Boneless hams are easier to carve, while bone-in hams tend to be more flavorful and are harder to cut. Can I freeze my ham? If so, how long? For the best quality, avoid freezing leftover ham as it will change the flavor and texture. If freezing is necessary, wrap ham in a moisture-proof cover and freeze for up to one to two months. How much ham should I plan for per person? Plan for ¼- to ½-pound per serving for a boneless ham and ½- to ¾-pound per serving for a bone-in ham. What can I do with the leftover ham bone? Don’t toss the leftover ham bone. You can freeze the bone and use it later to flavor a lentil stew, split pea or white bean soup, or braised collard greens.

30 | gather together | HOLIDAY 2021

HOLIDAY 2021 | gather together | 31

Brown Sugar-Pecan Sweet Potato Casserole INGREDIENTS • • • • • • • • •

Nonstick cooking spray 3 large sweet potatoes ½ cup packed brown sugar ½ cup unsalted butter (1 stick), 6 tablespoons cubed and chilled, 2 tbsp softened 1 tsp vanilla extract ¾ tsp salt 1/ 3 cup all-purpose flour ½ tsp ground cinnamon ½ cup chopped pecans

DIRECTIONS 1.

Preheat oven to 375°; spray 8½ x 11-inch baking dish with cooking spray. Pierce sweet potatoes all over with fork and place in large microwave-safe bowl; cover with plastic wrap, leaving 1 edge slightly open to vent, and heat in microwave oven 15 minutes or until very tender, turning potatoes every 5 minutes. Cool potatoes 5 minutes; scoop potato flesh into large bowl and discard skins. Stir in ¼ cup sugar, 2 tablespoons softened butter, vanilla extract, and ½ teaspoon salt; spread in prepared dish. Makes about 4¼ cups. In food processor, pulse flour, cinnamon, and remaining ¼ cup sugar and ¼ teaspoon salt; add remaining 6 tablespoons cubed butter and pulse until pea-sized crumbs form. Add pecans; pulse several times or until combined. Sprinkle pecan mixture over sweet potato mixture; bake 25 minutes or until top is golden brown. Makes about 5½ cups.

Holiday SpinachStuffed Mushrooms INGREDIENTS • • • • • • • • • • • • •

Nonstick cooking spray 12 cremini mushrooms ¼ cup low sodium chicken broth 1½ tsp olive oil 2 garlic cloves, minced 2 cups packed baby spinach 2 tbsp goat cheese ¼ tsp salt ¼ tsp ground black pepper 2 tbsp grated Parmesan cheese 2 tbsp low-fat cottage cheese 1½ tbsp low-moisture part-skim shredded mozzarella cheese 1½ tbsp panko breadcrumbs

DIRECTIONS 1.

Preheat oven to 375°. Spray rimmed baking pan with cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Roast mushrooms 15 minutes; reserve any liquid remaining in caps. In large skillet, heat oil over medium-high heat. Add mushroom stems; cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add spinach and reserved mushroom liquid; cook 4 minutes or until spinach wilts and liquid is absorbed, stirring occasionally. Add goat cheese, salt, and pepper; cook 1 minute or until cheese melts, stirring occasionally. Remove from heat; stir in 1½ teaspoons Parmesan cheese, cottage cheese, and mozzarella cheese. In small bowl, stir breadcrumbs and remaining 1½ tablespoons Parmesan cheese. Fill mushrooms with spinach mixture; sprinkle with breadcrumb mixture and bake 10 minutes or until golden brown and heated through.

ingredients 1

Preheat the oven to 425°F.

Spread the sweet potatoes on a baking sheet in an even layer. Drizzle 2½ tablespoons of the oil over the potatoes, and sprinkle the seasoning mix on top. Toss well to coat.

Roast, tossing once halfway through cooking, until the potatoes are tender and golden brown in spots, about 25–30 minutes.

Remove from oven, and drizzle with the remaining oil. Sprinkle with parmesan and parsley and toss to coat evenly. Serve immediately.

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38 | handmade holiday gifts | HOLIDAY 2021

handmade holiday gifts

Finding the perfect gift can be so challenging! For your hard-to-shop-for friends, try one of these ideas. Your handmade gift will feel meaningful because of the time, energy, and love put into making it. And it won’t hurt that these are all sure to be tasty treats!

Cranberry, Lemon and Pistachio Shortbread Cookies INGREDIENTS • • • • • • • • • • •

1 cup powdered sugar 1 cup unsalted butter (2 sticks), softened 1 large egg white ½ tsp vanilla extract 2 cups all-purpose flour plus additional for dusting ¼ tsp salt ½ cup coarsely chopped dried cranberries ½ cup coarsely chopped plus ½ cup finely chopped pistachios 1½ tbsp lemon zest 1¼ cups white chocolate chips ½ cup holiday sprinkles

DIRECTIONS 1.

2. 3. 4. 5. 6.

In large bowl, with mixer on medium speed, beat sugar and butter 2 to 3 minutes or until fluffy, scraping bowl occasionally with rubber spatula. Add egg white and vanilla extract; beat 1 to 2 minutes or until incorporated. With the mixer on low speed, beat in flour and salt in 2 additions until incorporated, scraping down bowl between additions. Add dried cranberries, coarsely chopped pistachios, and lemon zest; mix 30 seconds or just until combined. On lightly floured work surface, form dough into 12 x 2-inch log; wrap with plastic wrap. Place on cookie sheet; refrigerate at least 1 hour or up to 1 day. Preheat oven to 350°; line 2 cookie sheets with parchment paper. With knife, cut log crosswise into ½-inch-thick slices; place 2 inches apart on prepared cookie sheets. Bake 18 to 20 minutes or until edges are firm; transfer to wire rack to cool completely. Line 2 cookie sheets with parchment paper. In small microwave-safe bowl, heat chocolate chips in microwave oven 1 minute or until melted, stirring every 15 seconds. Dip cookies halfway into chocolate; sprinkle with finely chopped pistachios or sprinkles and place on prepared cookie sheets. Refrigerate cookies at least 1 hour; store in an airtight container up to 5 days.

HOLIDAY 2021 | handmade holiday gifts | 39

Popcorn Seasonings INGREDIENTS

ASIAN KICK • 3 tbsp toasted white and/or black sesame seeds • 2 tbsp ground ginger • 1 tbsp plus 1 tsp garlic powder • 1 tbsp ground coriander • 1 tsp fine sea salt • 1 tsp ground red pepper HERBY BLEND • 2 tbsp celery seed • 1 tbsp dried basil • 1 tbsp dried parsley • 1 tbsp dried rosemary leaves, slightly crushed • 1 tbsp dried thyme leaves • 1 tbsp onion powder • 2 tsp ground turmeric • 1 tsp fine sea salt MEXICAN MIX • 2 tbsp garlic powder • 2 tbsp ground cumin • 2 tbsp onion powder • 1 tbsp plus 1 tsp chili powder • 1 tsp fine sea salt • 1 tsp paprika

DIRECTIONS 1.

For each Popcorn Seasoning: In small bowl, whisk together all ingredients until well combined.

NOTE For gift giving, transfer popcorn seasonings to small glass spice jars. Attach a label with the seasoning name and directions to toss the seasoning with hot popped popcorn using ½ teaspoon of seasoning per 1 cup of popped popcorn. Include a package of popcorn kernels to complete the gift.

Cinnamon Glazed Almonds INGREDIENTS • • • •

1 cup raw whole almonds ¼ cup granulated sugar 1½ tbsp water 1 tsp ground cinnamon

DIRECTIONS 1. 2. 3.

Preheat oven to 250°. Line rimmed baking pan with parchment paper. In large skillet, stir all ingredients over medium-low heat; cook 5 minutes or until almonds are lightly toasted and well coated with cinnamon-sugar mixture, stirring occasionally. Spread almonds in single layer on prepared pan; bake 15 minutes or until cinnamon-sugar coating is dry, tossing once halfway through cooking. Makes about 1 cup.

Snowman Cookie Pops INGREDIENTS • • • • • •

2 cups vanilla candy coating 20 lollipop sticks 20 peanut butter sandwich cookies 3 tbsp mini candy-coated milk chocolate candies 2 tbsp mini chocolate chips 10 sour candy straws, cut crosswise into 5-inch strips, then halved lengthwise

DIRECTIONS 1.

Line rimmed baking pan with parchment paper. Melt candy coating as label directs. Dip 1 end of lollipop sticks into candy coating; insert about ¾ inch into bottom of cookies through filling. Let stand 5 minutes or until set. Dip cookies into vanilla candy coating to completely cover; place on prepared pan. Reheat melted chocolate as necessary if it begins to harden. Arrange chocolate candies on cookies to make snowman “earmuffs” and “nose.” Arrange chocolate chips on cookies to make snowman “eyes” and “mouth.” Wrap 1 sour candy straw piece around center of each snowman cookie to make “scarf.” Refrigerate until ready to serve.

NOTE For gift giving, insert 1 Snowman Cookie Pop into a small candy bag. Tie a ribbon in a bow around the bag and the cookie pop stick. Refrigerate until ready to serve.

40 | handmade holiday gifts | HOLIDAY 2021

DoubleChocolate Peppermint Bark

INGREDIENTS • • • •

1 (12-ounce) bag semisweet chocolate chips 1 (11- to 12-ounce) bag white chocolate chips 2 tsp vegetable oil ½ cup coarsely broken candy canes or peppermint hard candies (about 4 ounces)

DIRECTIONS 1.

3. 4.

DIY Cowboy Cookies Gift Jar INGREDIENTS • • • • • • • • • •

1 cup all-purpose flour 1 tsp baking soda ¼ tsp baking powder ¼ tsp salt ½ cup semisweet chocolate chips 1 cup old-fashioned oats ½ cup granulated sugar ½ cup sweetened flaked coconut ½ cup packed brown sugar Festive decorations, label sticker and index card

GIFT JAR 1.

Into 1-quart (32-ounce) wide-mouth glass jar, layer all ingredients in the order listed, packing as necessary. Seal jar; add festive decorations and a label.

BAKING DIRECTIONS 1.

Write the following baking directions on an index card for giving with the gift jar. Preheat oven to 350°. In large microwave-safe bowl, melt ½ cup (1 stick) unsalted butter in microwave oven on high 1 minute or until butter melts, stirring every 30 seconds. Add 1 large egg and 1 teaspoon vanilla extract; with whisk, stir until well blended. Add contents of jar; stir until dough is moist and well blended. Drop dough by rounded measuring tablespoons, 2 inches apart, onto lightly greased cookie sheet. Bake 13 to 15 minutes or until edges are set and bottoms brown. Transfer cookies to wire rack to cool completely. Makes about 2½ dozen cookies.

Line 10 x 15-inch jelly roll pan with aluminum foil. In small saucepan, heat semisweet chocolate chips over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with heatproof rubber spatula. Remove pan from heat and continue stirring until all chips are melted. At same time, in separate small saucepan, heat white chocolate chips and vegetable oil over low heat 4 to 5 minutes or just until most chips are melted, stirring frequently with rubber spatula. Remove pan from heat and continue stirring until all chips are melted. Pour melted semisweet chocolate over foil in prepared baking pan. With rubber spatula, evenly spread melted chocolate to edges of baking pan. Pour melted white chocolate lengthwise over center of semisweet chocolate layer. With tip of rubber spatula, gently swirl white chocolate into layer of semisweet chocolate. Evenly sprinkle candy pieces over top of chocolate layers. Tap pan on work surface to remove any air bubbles. Refrigerate at least 45 minutes. Peel off foil, then break into large pieces. Store bark in airtight container in refrigerator for up to 2 weeks.

NOTE Keep Bark refrigerated until ready to serve.

HOLIDAY 2021 | handmade holiday gifts | 41

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.

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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. ®

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 Libbysvegetables.com

56 | weeknight dinners | HOLIDAY 2021

Tuscan Chicken Flatbread, see page 58

HOLIDAY 2021 | weeknight dinners | 57

WEEKNIGHT DINNERS

The flavors in these quick meals are on point for the late fall and winter seasons! Mix up your family’s weeknight rotation with these new ideas .

Slow Cooker Chicken Paella, see page 58

58 | weeknight dinners | HOLIDAY 2021

TUSCAN CHICKEN FLATBREAD

SLOW COOKER CHICKEN PAELLA

PREP 15 min BAKE 18 min

PREP 15 min SLOW COOK/COOK 3 hr 35 min

INGREDIENTS

• • • • • • • • • • •

2 garlic cloves, minced 2 tbsp grated Parmesan cheese plus additional for serving, optional 1 tbsp olive oil 1 tsp finely chopped fresh oregano plus additional for serving, optional 1 tsp finely chopped fresh parsley plus additional for serving, optional 1 (13.8-ounce) package refrigerated classic pizza crust ¾ cup tomato basil sauce 1 cup shredded low-moisture part-skim mozzarella cheese 1 ¼ cups leftover shredded cooked chicken breast ½ cup drained and rinsed canned cannellini beans ¼ cup thinly sliced red onion

DIRECTIONS 1.

Preheat oven to 450°. In medium bowl, stir garlic, Parmesan cheese, oil, oregano, and parsley. Unroll pizza crust onto rimmed baking pan; brush with garlic oil. Bake crust 10 minutes or until beginning to brown. Leaving a 1/2-inch border, spread sauce over crust; top with mozzarella cheese, chicken, beans, and onion. Bake flatbread 8 minutes or until crust is crisp and cheese melts. Cut flatbread into 8 pieces; sprinkle with Parmesan cheese, oregano, and parsley, if desired.

• • • • • • • • • • •

1½ pounds boneless, skinless chicken breasts 4 cups chicken stock 1 tbsp olive oil 2 ounces deli smoked ham, chopped 1 medium yellow onion, chopped 1 (14.5-ounce) can no salt added diced tomatoes 1 (7-ounce) package Spanish style yellow rice mix ½ cup frozen green peas ¼ cup drained diced pimientos ½ pound cooked 21-25 tail-off peeled and deveined shrimp, thawed if necessary Chopped fresh parsley for garnish, optional

DIRECTIONS 1.

3. 4.

In 3- to 4-quart slow cooker, add chicken and stock, making sure chicken is submerged; cover and cook on high 3 hours or low 6 hours or until chicken is very tender. Transfer chicken to large bowl and shred with 2 forks; reserve stock. Makes about 3¾ cups chicken. In large skillet, heat oil over medium-high heat. Add ham and onion; cook 3 minutes or until lightly browned, stirring frequently. Add tomatoes with their juice and 1½ cups reserved stock; heat to a boil. Stir in rice mix, peas, pimientos, and 2½ cups chicken; heat to a boil. Reduce heat to medium-low; cover and cook 25 minutes or until rice is tender. Fold in shrimp; serve sprinkled with parsley, if desired. Makes about 9 cups. Cover and refrigerate remaining shredded chicken up to 5 days; use in Tuscan Chicken Flatbread recipe.

LOADED-PIZZA CHICKEN BREASTS PREP 20 min ROAST 15 min

INGREDIENTS • • • • • • •

4 slices applewood smoked bacon, chopped ½ (8-ounce) package sliced white mushrooms 1 green bell pepper, chopped 1 tsp Italian seasoning 4 boneless skinless chicken breast fillets, thawed if necessary ½ cup marinara sauce ¼ (16-ounce) package fresh mozzarella cheese, shredded

DIRECTIONS 1. 2. 3.

Preheat oven to 400°; line rimmed baking pan with aluminum foil. In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate. Remove and discard all but 1 tablespoon drippings remaining in skillet; add mushrooms, pepper, and seasoning. Cook vegetables over medium-high heat 5 minutes or until tender, stirring occasionally; stir in bacon. Makes about 1½ cups. Place chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound to ½-inch thick. Remove plastic wrap; transfer chicken to prepared pan. Top chicken with sauce, cheese, and bacon mixture; roast 15 minutes or until internal temperature reaches 165° and cheese is melted.

HOLIDAY 2021 | weeknight dinners | 59

Holiday recipes taste better with a

DOLLOP OF DAISY. America’s # 1 sour cream. One taste and you’ll know why.

HOLIDAY 2021 | weeknight dinners | 61

SLOW COOKER CARNE ASADA CUBED STEAK CHILI PREP 15 min SLOW COOK 4 hr

INGREDIENTS • • • • • • • • • • • • • •

2 pounds cubed steak, cut into ½-inch pieces 2 tbsp carne asada seasoning 1 tbsp olive oil 1 (32-ounce) container low sodium beef broth 1 (16-ounce) can chili beans in spicy chili sauce 1 (15-ounce) can reduced sodium black beans, drained and rinsed 1 (14.5-ounce) can fire-roasted diced tomatoes 1 (8-ounce) can tomato sauce 1 (4-ounce) can diced green chiles 3 garlic cloves, minced 2 medium carrots, chopped 1 medium red onion, chopped 1 medium yellow bell pepper, chopped Shredded pepper Jack cheese, sliced jalapeños and sour cream for garnish, optional

DIRECTIONS 1. 2. 3.

In medium bowl, toss steak and seasoning; cover and refrigerate 1 hour or overnight. In large skillet, heat oil over medium-high heat. Add steak; cook 5 minutes or until browned, stirring occasionally. Transfer steak to 5- to 6-quart slow cooker; stir in remaining ingredients except garnishes. Cover and cook on high 4 hours or low 8 hours. Serve topped with cheese, jalapeños, and sour cream, if desired. Makes about 16 cups.

APRICOT-PECAN SALMON PREP 10 min GRILL 12 min

INGREDIENTS • • • • • • • • • • •

Nonstick cooking spray 1 pound baby potatoes 2 tbsp unsalted butter, melted 2 tsp drained jarred minced garlic ½ tsp kosher salt ½ tsp ground black pepper 1 pound asparagus, trimmed ¼ cup apricot preserves 2 tbsp less-sodium soy sauce 4 salmon fillets (about 5 ounces each) ½ cup chopped pecans

DIRECTIONS 1.

2. 3. 4.

Preheat oven to 425°; spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 tablespoon butter, 1½ teaspoons garlic, and ¼ teaspoon each salt and pepper; spread potatoes on prepared pan and roast 15 minutes. In medium bowl, toss asparagus and remaining 1 tablespoon butter, ½ teaspoon garlic, and ¼ teaspoon each salt and pepper. In small bowl, whisk preserves and soy sauce. Makes about 1/ 3 cup. Push potato mixture to 1 side of pan; place asparagus mixture in center of pan. Place salmon on pan next to asparagus; brush with preserves mixture and gently press pecans onto salmon. Roast salmon and vegetables 15 minutes or until internal temperature of salmon reaches 145°, potatoes are tender and asparagus is tender-crisp. Makes about 5 cups vegetables.

the kind of good that will warm up your winter

Ingredients: 1-1/2 pounds BUTTERBALL® Ground Turkey 1 package (14 ounces) BUTTERBALL® Smoked Turkey Dinner Sausage, chopped 1 tablespoon vegetable oil 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 1 tablespoon minced garlic 4 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cans (about 15 ounces each) black beans, rinsed and drained 2 cups chunky salsa 1 can (about 14 ounces) diced tomatoes with mild green chiles, undrained

Directions: 1.

Heat oil in stockpot over medium heat about 1 minute. Add ground turkey, onion, bell pepper and garlic. Cook and stir 7 to 8 minutes or until turkey is no longer pink. Stir in seasonings.

Stir in turkey sausage, beans, salsa and tomatoes. Heat to boiling; reduce heat. Simmer, uncovered, 15 minutes.

Add toppings as desired.

Prep Time

Total Time

Servings

Calories

20 minutes

<45 minutes

310 Per Serving

for turkey tips and more recipes visit Butterball.com

The Best Turkey Turkey Chili

HOLIDAY 2021 | weeknight dinners | 63

SLOW COOKER APPLE CIDER-PULLED PORK GRILLED CHEESE PREP 20 min SLOW COOK/COOK/BAKE 8 hr 11 min

INGREDIENTS • • • • • • • • • • •

1 boneless pork shoulder roast (about 2 pounds) 1 tbsp plus 1 tsp slow cooker BBQ pulled pork seasoning 1½ cups apple cider 2 medium Granny Smith apples, halved, cored and thinly sliced 2 cups coleslaw mix ½ cup plain nonfat Greek yogurt ¼ cup mayonnaise ½ tsp salt 16 slices brioche bread ½ cup unsalted butter 16 slices sharp Cheddar cheese

SLOW COOKER BROCCOLIBAKED POTATO SOUP PREP 20 min SLOW COOK 4 hr 15 min

INGREDIENTS • • • • • • • • • • • •

DIRECTIONS 1.

2. 3. 4.

In 5- to 6-quart slow cooker, add pork; sprinkle with seasoning. Pour cider around pork; cover and cook on high 4 hours or low 8 hours. Transfer pork to large bowl; with 2 forks, shred into bite-sized pieces. Pour ½ the liquid from slow cooker over pork; toss to combine. Makes about 4 cups. Preheat oven to 375°. In medium bowl, toss apples, coleslaw, yogurt, mayonnaise, and salt. Makes about 4 cups. Spread 1 side of bread slices with butter; place buttered side down on work surface. Top 8 slices bread with cheese, pork mixture, apple mixture, and remaining 8 bread slices, buttered side up. Heat griddle or large skillet over medium-low heat; in batches, cook sandwiches 4 minutes or until bread is golden brown, turning once. Transfer sandwiches to rimmed baking pan; bake 3 minutes or until cheese melts.

3 garlic cloves, minced 3 medium russet potatoes, peeled and chopped 1 small yellow onion, chopped 6 cups unsalted vegetable stock 1 large head broccoli, cut into florets ½ (8-ounce) package Neufchâtel cheese, softened ½ cup oat milk 1 tsp salt ½ tsp ground black pepper ½ cup plain nonfat Greek yogurt 1 cup shredded reduced fat Cheddar Cheese 4 green onions, thinly sliced

In 5- to 6-quart slow cooker, add garlic, potatoes, yellow onion, stock, and broccoli; cover and cook on high 4 hours or low 8 hours or until vegetables are very tender. With blender or stick blender, in batches if necessary, purée soup until some small pieces remain; stir in Neufchâtel cheese, milk, salt, and pepper. Cover and cook on high 15 minutes or low 30 minutes or until heated through and cheese melts. Makes about 12 cups. Serve soup topped with yogurt, Cheddar cheese, and green onions.

GIVE YOUR LASAGNE A CREATIVE NEW TWIST. CHICKEN CAPRESE ROLL Ingredients 12 Barilla® Wavy Lasagne sheets 1 jar Barilla® Traditional Tomato sauce 4 Tbsp. extra virgin olive oil, divided 1 lb. chicken breast, diced into ¼-inch pieces and sautéed 1 lb. tomatoes off the vine, chopped 1 lb. mozzarella cheese, shredded, divided 6 basil leaves Salt and black pepper, to taste

PEPPERONI PIZZA ROLL LOADED TACO ROLL

Instructions 1. CHICKEN CAPRESE ROLL 2. ZUCCHINI & SAUSAGE ROLL

3. 4. 5. 6. 7. 8. 9. 10.

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain pasta and toss with 1 tablespoon olive oil then lay flat on a sheet tray to cool down. Meanwhile, in a bowl, mix chicken breast, tomatoes and half the mozzarella cheese. Place lasagne sheets flat on the table, cover evenly with a bit of sauce then chicken and tomato filling then roll until firm. In a 13" x 9" baking dish add half of the remaining sauce to the bottom of the pan. Add each lasagna roll separated evenly. Top with remaining sauce. Bake covered in a pre-heated 350° F oven for 30 min. Uncover and top with remaining cheese and basil. Bake an additional 5 min. until cheese melts. Remove from the oven and set aside to rest for at least 15 min. Enjoy!

CHICKEN BACON FLORENTINE ROLL

MOISTURIZING

HAND WASH Removes germs in seconds, moisturizes for hours

Recommended to wash for 20 sec.

MAKE THEIR

Pawliday DREAMS COME TRUE

TASTY TIDINGS FOR BIG DOGS

FEAST-WORTHY FOODS FOR ALL

THE MOST SCRUMPTIOUS SNACKS

CLEAN INGREDIENTS MAKE LIFE SWEETER

we bot tle

n o i t i d a r T est. 1954

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!

CHICKEN IS WHAT YOU MAKE IT.

MAKE IT MEMORABLE. It's the season for sharing laughs and roasting birds. Enjoy the company you keep, and keep your company warm with a recipe they won’t forget. GRILLED WHOLE CHICKEN

2021

new

try out a

way to breakfast

find these items at your local Price Chopper

76 | kids club | HOLIDAY 2021

Salted Caramel Apple Hand Pies INGREDIENTS • • • • • • • • • •

1 medium Granny Smith apple ¼ cup packed light brown sugar 1 tablespoon all-purpose flour plus additional for dusting 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 (15-ounce) package refrigerated pie crusts 12 individually wrapped caramels, cut in half 1 large egg 1 teaspoon coarse sea salt

DIRECTIONS 1. 2. 3.

Preheat oven to 375°. Line rimmed baking pan with parchment paper. Core and thinly slice apple; coarsely chop slices. (You should have about 2 cups.) In large bowl, toss sugar, flour, lemon juice, cinnamon, nutmeg, and apples. Dust work surface with flour. Soften 1 pie crust as label directs; unroll pie crust. With 3-inch round cutter or glass, cut 9 circles from dough. Gather dough scraps; with rolling pin, roll out scraps and cut 3 more circles. Place about 2 tablespoons apple filling and 2 pieces caramel in center of 6 circles; top each with remaining 6 circles. Seal edges of pies with fork; transfer pies to prepared pan. Repeat process with remaining pie crust to make 6 more pies. In small bowl, whisk egg; evenly brush tops of pies with egg and sprinkle with salt. With paring knife, cut 2 vents in top of each pie. Bake pies 30 to 35 minutes or until golden brown. Makes 12 hand pies.

Christmas ChocolateBanana Pancakes INGREDIENTS • • • • • • • • • •

½ cup old-fashioned rolled oats 1 large banana 2 large eggs ½ cup unsweetened applesauce ¼ cup unsweetened cocoa powder 1 tsp vanilla extract ½ tsp ground cinnamon Nonstick cooking spray 1/ 3 cup maple syrup 2 tbsp reduced sugar dried cranberries

DIRECTIONS 1. 2. 3.

In food processor, process oats to fine crumbs. In medium bowl, mash banana with fork; whisk in eggs, applesauce, cocoa powder, vanilla extract, cinnamon, and oats. Heat large nonstick skillet over medium heat. In batches, place 4 (3-inch) metal heat-proof Christmas-shaped cookie cutters in skillet; spray inside cutters with cooking spray. Using 2 small spoons, drop 3 tablespoons batter into each cutter; spray tops with cooking spray. Cook pancakes 3 minutes or until air bubbles develop on top; remove cookie cutters and turn pancakes. Cook pancakes 3 minutes or until cooked through. Repeat with remaining batter to make 8 pancakes. In small saucepan, heat syrup and cranberries over medium-high heat 3 minutes or until heated through. Serve pancakes topped with syrup mixture.

May Your

Days be Merry and Bright. Deck the halls with classic deliciousness! Now’s a great time to stock up on our classic flavors and celebrate the season with bakery-fresh taste.

Try our exclusive holiday flavors, too!