Holiday Gatherings 2022

Holiday sides

celebrating

with

Broth

Green Bean Casserole Made with Campbell’s®

of Mushroom

A Season of Gatherings

Homemade Dog Treats

Christmas Magic

Slow

Traditional Cowboy Cookies

Red Velvet Crinkle

Holly

Balsamic-Brown

Holiday Baked Brie Olive

Jalapeño Popper Slow Cooker Mac & Cheese

Soft and Chewy Snickerdoodles

Parmesan-Sage

Holiday Pretzels

Gingerbread

Cheesy Garlic Knots

Enjoy delicious Simply Orange®

Simple®

because you’ve been good all... today.

Our specially-seasoned sausage is a savory, farm-fresh addition that elevates any holiday morning to be part of your cherished breakfast tradition.

GAME DAY FAVORITES

When you’re hosting a watch party for your favorite team, the last thing you want is to be stuck in the kitchen while your guests are cheering from the next room. These slow cooker solutions will free you to enjoy every play.

5-Ingredient Slow Cooker Beer Chili

INGREDIENTS

• 13/4 pounds ground beef

• 2 (15- to 16-ounce) cans chili beans, undrained

• 2 (16-ounce) jars tomato salsa or salsa verde

• 1 (12-ounce) bottle Mexican-style beer

• 2 medium jalapeño peppers, sliced

• Optional garnishes: sour cream, shredded Cheddar cheese, diced tomatoes, thinly sliced radishes, chopped red onions, chopped cilantro

DIRECTIONS

1. In large skillet, cook beef over medium-high heat 5 minutes or until browned, breaking up beef with side of spoon; drain drippings. Transfer beef to 4- to 5-quart slow cooker; stir in remaining ingredients.

2. Slow cook on high 4 to 5 hours (low 7 to 8 hours) or to desired consistency. Serve chili topped with optional garnishes, if desired.

Pizza Dip

INGREDIENTS

• Nonstick cooking spray

• 1 (8-ounce) package cream cheese, softened

• 1½ cups shredded low-moisture part-skim mozzarella cheese

• 1 cup pizza sauce

• ½ cup grated Parmesan cheese

• ½ cup sour cream

• ½ tsp Italian seasoning

• ¼ tsp pure ground black pepper

• 1/ 8 tsp crushed red pepper flakes, optional

• ¼ cup mini pepperoni slices

• 1 (16-ounce) loaf French baguette, sliced

DIRECTIONS

1. Spray 2-quart slow cooker with cooking spray.

2. In medium bowl, stir cream cheese, 3/4 cup mozzarella cheese, pizza sauce, Parmesan cheese, sour cream, Italian seasoning, black pepper, and red pepper flakes, if desired.

Evenly spread cream cheese mixture in bottom of prepared slow cooker; top with remaining 3/4 cup mozzarella cheese and pepperoni. Cook on low 2 hours or until cheese melts.

3. Serve dip with baguette.

Slow Cooker Shredded BBQ Beef Tostadas

INGREDIENTS

•

•

thinly

jalapeño pepper,

DIRECTIONS

1. In small bowl, stir barbeque sauce, broth, 1 tablespoon lime juice, and chipotle powder. Place beef in 5- to 6-quart slow cooker; pour barbeque sauce mixture over beef. Cover and cook on low 8 hours.

2. Transfer beef to cutting board; shred with 2 forks and return to slow cooker. Cover and cook on low 15 minutes or until heated through.

3. In small bowl, with fork, mash avocado and remaining 1 tablespoon lime juice until slightly chunky.

4. Evenly top tostada shells with avocado mixture, beef mixture, onion, and jalapeño. Serve with lime wedges.

Slow Cooker Pulled Pork & Pineapple Tacos

INGREDIENTS

• 1 boneless pork loin end roast

• ½ cup barbeque sauce

• 1 cup chopped fresh pineapple or drained canned pineapple in 100% juice

• ½ cup plain nonfat Greek yogurt

• 1 tbsp sriracha, optional

• 8 (6-inch) yellow corn tortillas, warmed

• 1 large avocado, peeled, pitted and diced

• 2 cups shredded red cabbage

• ¼ cup crumbled Cotija cheese

• Lime wedges for garnish, optional

DIRECTIONS

1. In 5- to 6-quart slow cooker, add pork, barbeque sauce and 1 cup water; cover and cook on low 5 hours or high 2½ hours or until pork is very tender. Shred pork with two forks; stir in pineapple.

2. In small bowl, whisk yogurt and sriracha.

3. Fill tortillas with pork mixture, avocado, cabbage, and cheese; drizzle with yogurt mixture and serve with lime wedges, if desired.

Freezer pleasers.

Jalapeño Popper Slow Cooker Mac & Cheese

INGREDIENTS

•

•

•

•

•

•

•

•

•

•

•

•

•

shredded

Cheddar

DIRECTIONS

1. In 5- to 6-quart slow cooker, stir evaporated milk, macaroni, cream cheese, Cheddar cheese, milk, jalapeños,

cup butter, salt, dry mustard, black pepper, and paprika; cover and cook on low 1 hour 45 minutes or high 50 minutes, or until macaroni is tender, stirring occasionally. Stir in lime juice.

2. In large skillet, melt remaining ¼ cup butter over medium-high heat. Add breadcrumbs; cook 1 minute or until browned, stirring frequently. Serve mac & cheese sprinkled with breadcrumbs.

BALSAMIC CHICKEN PICCATA

• 2 large chicken breasts, sliced in half

• 1 1/2 C. flour

• 1 - (16 oz) bag Cervasi Fettuccini, cooked

• 1 Tbsp. Cervasi Balsamic Vinegar

• 1/2 (4 oz) jar Cervasi Non-Pareil Capers

• 1 - (14 oz) can Cervasi Quartered Artichokes, drained

• 1 Tbsp. Cervasi Extra Virgin Olive Oil

1. Cook pasta as directed and drain, set aside.

• 2 C. unsalted chicken stock

• 1 red bell pepper, chopped

• 1 1/2 Tbsp. butter

• 2 1/2 Tbsp. fresh parsley

• 2 Tbsp. lemon juice

• salt and freshly ground pepper, to taste

2. Lightly season chicken breasts with salt and pepper, then coat with flour. Sauté chicken in butter and olive oil over medium heat until each side is a light golden brown. Set aside.

3. Add chicken stock, capers, red bell peppers, artichokes, lemon juice, and balsamic vinegar to a pan.

Bring to a simmer and cook for 1-2 minutes. Add chicken and cook for 5 minutes.

4. Add chicken and sauce mixture to plate with pasta, top with fresh parsley and serve.

COOKIE baking party

Some to share and some to keep – double or triple these recipes to gift to those special people in your life. You’re sure to brighten someone’s day with these sweet treats.

Gingerbread Cookies

INGREDIENTS

Cookies

• 33/4 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

• 3/4 cup dark brown sugar

• ½ cup unsalted butter (1 stick), softened

• 2 large eggs

• 1/ 3 cup molasses

• Nonstick baking spray

Icing

• 3 tbsp whole milk

• 3/4 tsp light corn syrup

• ¼ tsp fresh lemon juice

• ¼ tsp vanilla extract

• 1½ cups powdered sugar

DIRECTIONS 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.

OLD-FASHIONED SUGAR COOKIES WITH GLAZE ICING KIDS IN THE KITCHEN

INGREDIENTS

Sugar Cookie

• 1 cup butter, softened

• 1½ cups sugar

• 1 egg

• ½ cup sour cream

• 1 tsp vanilla extract

• 4 cups all-purpose flour, sifted

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Glaze Icing

• 1 lb (33/4 cups) powdered sugar

• ¼ cup corn syrup

• Approximately ¼ cup water

• Vanilla, butter, or almond flavoring, as desired

• Gel food coloring, as desired

• Sprinkles and decorative toppings

DIRECTIONS

Sugar Cookie

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, then sour cream and vanilla.

2. In another bowl, mix the flour, baking powder, baking soda and salt: gradually beat into creamed mixture.

3. Divide dough into three portions. Shape each into a disk: wrap in plastic. Refrigerate for 30 minutes or until easy to handle.

4. On a lightly floured surface, roll each portion of dough to 1/4” thickness. Cut with floured cookie cutters to prevent sticking. Place 2 inches apart on greased baking sheets. Bake in preheated oven at 350° for 10-12 minutes or until light brown. Remove to wire rack to cool completely.

Glaze Icing

5. Mix all ingredients (confectioners sugar, corn syrup, water and optional flavoring) together on lowest mixer setting. Mix well for at least one minute.

6. Color with gel food coloring as desired. Decorate cookies as desired with icing and fun sprinkles.

NOTES You can freeze unbaked cookie cutouts on baking sheets until firm. Place in freezer bags. Freeze up to 3 months. No need to thaw. You can bake cookies as directed, adding an extra minute or two to baking time.

Don’t have a piping bag? Fill a zip top bag with icing, then cut out a small corner of the bag.

Children thrive in environments that allow them to showcase their freedom, creativity and individuality. Getting kids involved in the cooking process can help cultivate their independence while strengthening bonds and relationships. Give children age-appropriate food preparation tasks to present them with responsibility, help them learn basic culinary skills and create priceless memories.

Ages 2-5

• Setting the table

• Setting timers

• Gathering ingredients and equipment

• Stirring, kneading and scooping batter

• Adding premeasured ingredients

• Cutting out cookies

• Decorating desserts with icing and sprinkles

Ages 6-8

• Measuring ingredients

• Greasing and flouring pans

• Whisking eggs and liquid ingredients

• Gathering ingredients and reading recipes independently

Ages 9-12

• Rolling dough

• Cracking eggs

• Using an electric mixer, food processor or pizza cutter

• Developing knife skills to efficiently chop, dice and mince ingredients

• Placing foods in and removing from the oven

• Checking food temperatures using thermometers

• Following simple baking recipes independently Ages 13+

• Using all kitchen appliances

• Preparing more advanced or complete meals

Prep Time: 1 hour

Cook Time: 25 mins

Ingredients: Ganache

½ cup Chobani® Whole Milk Plain Greek Yogurt

4 cups white chocolate chips

½ cup heavy cream

1 teaspoon peppermint extract

Ingredients: Bark

3 cups semisweet chocolate chips

3 cups white chocolate chips

½ teaspoon peppermint extract

½ cup chopped peppermint candy pieces

Peppermint Bark

Instructions: Ganache

1. Place a pot of hot water on the stove. Bring to a simmer. This will be used as a double boiler.

2. Place white chocolate and heavy cream in a metal bowl that will fit on top of the simmering pot of water. Make sure the that the water does not touch the bottom of the bowl.

3. Stir mixture with a whisk occasionally until chocolate and heavy cream are melted together.

4. Remove the bowl from the heat and allow to cool for 3 minutes.

5. Slowly add in yogurt and extract and whisk until smooth. Set aside and cool to room temperature.

Instructions: Bark

1. Line a half sheet pan (approximately 18” x 13”) with parchment paper.

2. Place the semisweet chocolate in a bowl that will fit on top of the pot without letting the water touch the bottom of bowl. Add more water in needed.

3. Place bowl on top of pot and stir occasionally with a rubber spatula until chocolate is completely melted.

4. Remove from heat and spread chocolate evenly on parchment-lined sheet pan. Place pan in refrigerator and allow to harden.

5. Meanwhile, place white chocolate in a clean bowl that will fit on top of pot. Repeat step 3.

6. Remove from heat and let cool for 5 minutes, occasionally stirring with a rubber spatula. Add extract to white chocolate and stir to combine.

7. Remove pan with semisweet chocolate from refrigerator and spread white chocolate on top evenly. Return to fridge to harden.

To assemble:

1. Once both layers of chocolate are hardened and ganache is at room temperature, spread the ganache evenly over bark.

2. Sprinkle peppermint pieces over ganache and place bark in freezer to set for at least 30 minutes.

3. Cut or break into desired size pieces. Store in freezer.

Christmas Magic Bars

INGREDIENTS

• Nonstick cooking spray

• 18 whole sheets graham crackers, finely crushed

• ½ cup unsalted butter, melted

• 1 (14-ounce) can sweetened condensed milk

• 1/ 3 cup butterscotch chips

• 1/ 3 cup chocolate chips

• 3/4 cup unsweetened coconut flakes

• 3 Tbsp green and red jimmies

• 3/4 cup green and red chocolate coated candies

DIRECTIONS

1. Preheat oven to 350°. Line 13 x 9-inch baking dish with aluminum foil so foil extends about 2 inches over opposite sides of dish; spray with cooking spray.

2. In large bowl, stir graham cracker crumbs and butter; press into bottom of prepared dish. Spread condensed milk over crust; top with butterscotch and chocolate chips, coconut flakes, and sprinkles. Lightly press toppings into condensed milk; bake 20 minutes. Sprinkle with candies; bake 5 minutes or until edges are golden brown. Cool bar in dish on wire rack.

3. Using overhanging sides of foil, transfer bar to cutting board; remove foil and cut into 12 squares.

PEANUT BUTTER BLOSSOMS

on

in

bowl until

forms.

to

2

and

cup sugar in large bowl with

and fluffy, about 4 minutes.

until blended. Stir flour, baking soda and salt in

to creamed mixture. Beat on low speed until

in

bow. Roll dough into 1-inch balls. Roll in

on baking sheet.

10 to

minutes

each cookie with chocolate kiss. Remove to wire rack to cool

until golden brown. Cool on baking sheet 1 to 2 minutes.

Red Velvet Crinkle Cookies

INGREDIENTS

• 3 cups all-purpose flour

• ¼ cup unsweetened cocoa powder

• 2 tsp baking powder

• ¼ tsp baking soda

• 3/4 tsp salt

• 3/4 cup unsalted butter, softened

• 11/ 3 cups granulated sugar

• 3 large eggs

• 1 tbsp milk or buttermilk

• 1 ½ tsp vanilla bean paste or vanilla

• 2 tsp lemon juice

• 5 tsp red food coloring

• 1 cup white chocolate chips

•

1 cup powdered sugar

DIRECTIONS

1. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside.

2. Whip butter and granulated sugar in a mixer until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring.

3. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.

4. Preheat oven to 350°. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2½ tablespoons each). Roll cookie dough balls into powdered sugar and evenly coat.

5. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13-14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Pecan pie is the tradition.

KARO ® CORN SYRUP IS THE SECRET

Find this Homemade

Soft and Chewy Snickerdoodles

INGREDIENTS

• 2½ cups all-purpose flour

• 2 tsp cream of tartar

• 1 tsp baking soda

• ½ tsp kosher salt

• 16 tbsp unsalted butter, at room temperature (2 sticks)

• 1½ cups granulated sugar

• ½ tsp vanilla extract

• 2 large eggs, at room temperature

• ¼ cup granulated sugar

• 1½ tbsp cinnamon, ground

DIRECTIONS

1. Sift or whisk flour, cream of tartar, baking soda and the salt together then set aside.

2. In a large bowl, using a mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3-4 minutes. Reduce the speed to low. Add the eggs one at a time, beating well after each addition.

3. Add the flour mixture in three parts, just mixing until it disappears. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.*

4. In a small bowl, mix the sugar and cinnamon together.

5. Preheat your oven to 400°. Line two baking sheets with parchment paper or use silicone baking mats.

6. Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamonsugar mixture and place 2 inches apart onto baking sheets.

7. Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. The cookies should be light golden. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. The cookies will fall a little as they cool.

NOTES Chilling the dough for 30 minutes or so is important. It’s a little sticky so the chill helps make rolling the dough into balls and then into the cinnamon sugar easy.

Traditional Cowboy Cookies

INGREDIENTS

• 1 large egg

• ½ cup (1 stick) unsalted butter, softened

• ½ cup light brown sugar, packed

• ¼ cup granulated sugar

• 2 tsp vanilla extract

• 1 cup all-purpose flour

• 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)

• 1 tsp baking soda

• ½ tsp salt, or to taste

• 1 cup semi-sweet chocolate chips

• 3/4 cup corn flakes

• 3/4 cup sweetened coconut, shredded

• ½ cup pecans, coarsely chopped (walnuts or raisins may be substituted)

DIRECTIONS

1. In a mixer add the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

2. Add the flour, oats, baking soda, salt and beat on low speed until just combined, about 1 minute.

3. Add the chocolate chips, corn flakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.

4. Using a large cookie scoop, form approximately 13 equal-sized mounds of dough.

5. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter and be more prone to spreading.

6. Preheat oven to 350°, line a baking sheet with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 10-12 minutes or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t over-bake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

Homemade Dog Treats

Sausage, Egg, and CheeseHash Brown Muffins

Leek, Potato, and Bacon Soup

Grab the fresh and easy way to add delicious potatoes to any holiday meal. And for great recipe ideas head to simplypotatoes.com

HOLIDAY DINNER

Whether you’re responsible for all or part of this year’s holiday meal, these recipes won’t let you down! Your loved ones will be asking for seconds of these yummy traditional favorites.

Classic Whole-Grain Stuffing

Classic Turkey with Gravy

Green Beans with Caramelized Shallots & Almonds

Classic Whole-Grain

Stuffing Classic Turkey with Gravy

INGREDIENTS

• Nonstick cooking spray

• 15 slices whole-grain seeded bread, cut into 1-inch cubes

• 1 tbsp olive oil

• 2 cups chopped onions

• 1 cup chopped celery

• 2 tsp dried rosemary leaves

• 2 tsp dried thyme leaves

• ¼ tsp salt

• ¼ tsp ground black pepper

• 2 cups reduced sodium chicken broth

• 4 tbsp unsalted butter, melted

DIRECTIONS

1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. Spread bread on large rimmed baking pan; bake 30 minutes or until lightly toasted, stirring once halfway through. Cool 15 minutes; transfer to large bowl.

2. In large skillet, heat oil over medium-high heat. Add onions and celery; cook 5 minutes or until starting to brown, stirring occasionally. Reduce heat to medium; cook 5 minutes or until tender, stirring occasionally. Stir in rosemary, thyme, salt, and pepper; cook 30 seconds. Transfer onion mixture to bowl with bread.

3. Add broth and butter to bowl; toss gently until moistened and combined. Transfer stuffing to prepared dish; cover with aluminum foil and bake 30 minutes. Uncover; bake 20 minutes or until top is lightly browned.

INGREDIENTS

• 1 (12-14 pound) fresh or frozen turkey, thawed if necessary

• 1 tbsp salt

• 1 tbsp black pepper

• 1 green apple, quartered

• 1 small onion, quartered

• ½ cup unsalted butter (1 stick), melted

• 1½ tsp garlic powder

• 6 cups less-sodium chicken broth

• ¼ cup all-purpose flour

• 2 tbsp apple cider vinegar

• 2 tbsp chopped fresh parsley

DIRECTIONS

1. Adjust oven rack to lowest position; preheat oven to 325°. Place roasting rack in large deep roasting pan; remove giblets, liver, and neck from turkey cavity (refrigerate or freeze for another use). Place turkey, breast side up, on rack in pan; sprinkle inside cavity and outside of turkey with salt and pepper. Stuff turkey with apple and onion, placing any excess in bottom of pan; if not already secured, tie legs together with kitchen string and tuck wing tips under turkey to hold in place. Tent turkey loosely with aluminum foil; roast 1½ hours.

2. In small bowl, stir in butter and garlic powder; brush turkey with some butter mixture. Add 3 cups chicken broth to roasting pan; tent turkey with foil. Roast turkey 2½ to 3 hours or until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone, brushing every 20 minutes with butter mixture and adding 1 cup broth if bottom of pan looks dry; remove foil during last 30 minutes of roasting to brown top, if necessary. Transfer turkey to carving board; loosely cover with foil and let stand 30 minutes. (Internal temperature will rise 5 to 10° upon standing.)

Green Beans with Caramelized Shallots & Almonds

INGREDIENTS

• 2 pounds fresh green beans, trimmed

• 2/ 3 cup sliced almonds

• 2 tbsp unsalted butter

• 3 large shallots, halved and thinly sliced

• 1 cup drained, seeded and diced roasted red peppers

• 2 tsp red or white wine vinegar

• 1 tsp kosher salt

• ¼ tsp ground black pepper

DIRECTIONS

1. Heat large covered saucepot of salted water to a boil over high heat. Add beans; cook 2 minutes. With tongs, immediately transfer beans to large bowl filled with ice water; cool and drain.

2. In large skillet, toast almonds over medium heat 10 minutes or until lightly browned, stirring occasionally.

3. In large saucepot, melt butter over low heat. Add shallots; cook, partially covered, 30 minutes or until golden brown and tender, stirring occasionally. Increase heat to medium-high. Stir in beans and red peppers; cover and cook 4 minutes or until beans are tender-crisp and heated through, stirring occasionally. Remove saucepot from heat. Add almonds, vinegar, salt, and pepper; toss.

3. Remove rack from roasting pan; with spoon, skim excess fat from drippings. Place roasting pan with drippings across 2 burners over medium heat; whisk in flour. Add remaining 2 or 3 cups broth and vinegar; heat 5 minutes, scraping browned bits from bottom of pan with wooden spoon. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Strain gravy through fine-mesh strainer if smoother consistency is desired. Stir in parsley. Makes about 2¼ cups.

4. Carve turkey; serve with gravy.

INFORMAL PLACE SETTING

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

Herb-Roasted Beef Tenderloin

INGREDIENTS

• 1 center-cut beef tenderloin roast (about 3 pounds), tied

• 2 garlic cloves, minced

• ¼ cup plus 2 tablespoons olive oil

• 3 tbsp finely chopped fresh parsley

• 1 tbsp finely chopped fresh rosemary plus additional sprigs for garnish, optional

• 13/4 tsp salt

• 1 tsp black pepper

• 3 fresh thyme sprigs plus additional sprigs for garnish, optional

• 1 large shallot, thinly sliced

• 3/4 cup dry white wine such as Sauvignon Blanc

• 3/4 cup heavy cream

• ¼ cup coarse grain mustard

• 2 tbsp prepared horseradish

DIRECTIONS

1. Let tenderloin stand at room temperature 30 minutes before cooking. In small bowl, stir garlic, ¼ cup oil, parsley, and rosemary.

2. Preheat oven to 400°. Sprinkle tenderloin with 1½ teaspoons salt, and 3/4 teaspoon black pepper. In large cast-iron or oven-safe skillet, heat remaining 2 tablespoons oil over mediumhigh heat; add tenderloin and cook 8 minutes or until browned, turning to brown all sides. Remove skillet from heat; brush tenderloin with garlic mixture. Transfer skillet to oven; roast 20 minutes or until internal temperature reaches 135° for medium-rare. Transfer tenderloin to cutting board; tent with aluminum foil and let stand 15 minutes. (Internal temperature will rise to 145° upon standing.)

3. In medium skillet, stir thyme, shallot, and wine; heat to a simmer over medium heat. Reduce heat to low; cook 5 minutes or until wine is reduced by half. Whisk in cream, mustard, and remaining ¼ teaspoon each salt and pepper; cook 3 minutes or until thickened, stirring frequently. Remove cream mixture from heat; remove and discard thyme sprigs and stir in horseradish.

4. Cut tenderloin crosswise into ½-inch-thick slices; arrange on platter and garnish with fresh rosemary and/or thyme sprigs, if desired. Serve tenderloin with cream sauce.

Parmesan-Sage Mashed Potatoes

INGREDIENTS

• 3 pounds Yukon Gold potatoes, peeled and quartered

• ½ cup unsalted butter, softened

• 1/ 3 cup heavy cream

• 3/4 cup grated Parmesan cheese

• 1 tbsp chopped fresh sage

• 1 tsp kosher salt

DIRECTIONS

1. In large saucepot, add potatoes and enough salted water to cover potatoes by about 2 inches; heat to a boil over high heat. Reduce heat to medium; simmer 15 minutes or until forktender. Drain potatoes; transfer back to saucepot.

2. Add butter and cream; with mixer on medium-high speed, beat potato mixture 3 minutes or until smooth. Add cheese, sage, and salt; beat 1 minute or until incorporated.

BECOME A BUTTER-LEAVER

INGREDIENTS

•

•

•

•

•

INSTRUCTIONS

1. Arrange the oven rack in the center of the oven. Preheat oven to 325°F.

2. Coat the inside of an oven-safe skillet with Plant Butter.

3. Arrange

of potato slices in the skillet. Sprinkle salt and

pepper evenly over the potatoes.

4. Distribute vegan cheese evenly on top of the potatoes.

5. Pour Plant Cream into skillet, and bring to a simmer over

heat.

6.

to the oven

bake for 1

lightly browned on top.

or

potatoes

Skinny Sprouts

with Dried Cranberries & Hazelnuts

INGREDIENTS

• 2 pounds Brussels sprouts, trimmed and cut in half

• 2 tbsp extra virgin olive oil

• 1 tsp salt

• 1 (2.25-ounce) package chopped hazelnuts

• ½ cup sweetened dried cranberries

DIRECTIONS

1. Position 2 oven racks to upper and lower positions; preheat oven to 450°. Heat large covered saucepot of water to boiling over high heat. Add sprouts and return to boiling; cook 3 minutes. Drain well.

2. In large bowl, whisk together oil and salt; add sprouts and toss until well coated. Transfer sprouts to 2 rimmed baking pans in single layer. Roast 15 minutes or until sprouts are golden brown on bottom, rotating pans between upper and lower racks halfway through baking; remove from oven.

3. Evenly sprinkle sprouts with hazelnuts and cranberries; stir to combine. Roast 5 minutes longer or until sprouts are evenly browned and crisp, and nuts are golden brown. Serve immediately.

NOTES Sprouts can be prepared as directed in step 1, covered and refrigerated up to 2 days in advance. Let sprouts stand at room temperature 30 minutes before preheating oven and continuing with step 2.

HELPS YOU EAT AND

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.

Cheesy Garlic Knots

INGREDIENTS

• Nonstick baking spray

• ½ cup shredded mozzarella cheese

• ½ cup unsalted butter, softened

• ¼ cup grated Parmesan cheese

• 1 tbsp minced garlic

• 1 tsp chopped fresh oregano

• 1 tsp chopped fresh thyme

• 1 (16-ounce) can jumbo buttermilk biscuits

DIRECTIONS

1. Preheat oven to 375°. Line rimmed baking pan with parchment paper; spray with baking spray. In large bowl, stir mozzarella cheese, butter, Parmesan cheese, garlic, oregano, and thyme.

2. On floured work surface, flatten each biscuit to 1/4-inch thick with hands or rolling pin; spread each with 1½ tablespoons cheese mixture. Fold biscuits in half to enclose cheese mixture; roll each biscuit into an 8-inch-long rope and tie each into a knot. Place knots on prepared pan; top with remaining ¼ cup cheese mixture.

3. Bake knots 15 minutes or until golden brown.

Traveling? At this time of year? Why squeeze onto a plane when you can head down south with a taste of the bayou. Our mouth-watering Cajun Shrimp Pasta recipe will make it a happy holiday, featuring juicy shrimp, delicious veggies, and of course, No Yolks Broad Egg White Pasta. After all, there’s no rule that you gotta stick with turkey for the holidays. Spice up the winter blahs with a fine Cajun feast.

6-8

1 LB SHRIMP, PEELED AND DEVEINED

1 TBSP CAJUN SEASONING

2 TBSP OLIVE OIL

1 MEDIUM RED ONION, CHOPPED

1 EACH RYO AND BELL PEPPERS, SLICED

8 OZ CREAM CHEESE

½ CUP HEAVY CREAM

OPTIONAL GARNISH: GREEN ONIONS, PARSLEY, PARMESAN PEELS, LEMON WEDGES, PEPPER

DIRECTIONS

1. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.

2. SEASON THE SHRIMP WITH CAJUN SEASONING. IN A DEEP SAUTÉ PAN OVER MEDIUM HIGH HEAT, ADD OLIVE OIL. THEN, ADD SHRIMP AND COOK 5 MINUTES PER SIDE, OR UNTIL SHRIMP ARE LIGHTLY BROWNED AND PINK. SET ASIDE SHRIMP.

3. IN THE SAME PAN REDUCE HEAT TO MEDIUM LOW. ADD RED ONION AND BELL PEPPERS. COOK UNTIL TENDER-CRISP.

4. ADD IN CREAM CHEESE AND HEAVY CREAM; COOK AND STIR UNTIL WELL COMBINED. ADD BACK IN THE SHRIMP AND COOKED NOODLES.

5. TO SERVE, GARNISH WITH ADDITIONAL GREEN ONIONS, PARSLEY, PARMESAN PEELS, LEMON WEDGES AND PEPPER.

Festive Appetizers

Enjoy a selection of all-new recipes for holiday entertaining featuring bright, modern flavors.

PISTACHIO BUTTER & ROASTED RED GRAPE CROSTINI RICOTTA, POMEGRANATE & SQUASH CROSTINI

INGREDIENTS

• 1½ cups red grapes

• 3 tbsp olive oil

• 2 tbsp sherry vinegar

• 1/4 tsp plus 1/ 8 teaspoon kosher salt

• ½ (14-ounce) French baguette, sliced ½-inch thick crosswise

• 1 cup roasted unsalted pistachios

• 1 tsp honey

• Fresh thyme leaves for garnish, optional

DIRECTIONS

1. Adjust oven racks to top and bottom positions; preheat oven to 400°. In medium bowl, toss grapes, 1 tablespoon oil, vinegar, and ¼ teaspoon salt; spread on rimmed baking pan and roast 18 minutes. Place baguette slices in single layer on separate rimmed baking pan; brush both sides with remaining 2 tablespoons oil. Stir grape mixture; add baguette slices to oven and roast 7 minutes or until grapes burst and baguette slices are toasted. Makes about 1 cup.

2. In blender, purée pistachios, honey, remaining 1/ 8 teaspoon salt, and 1 tablespoon water on high until almost smooth.

3. Spread baguette slices with pistachio butter; top with grape mixture and sprinkle with thyme, if desired.

INGREDIENTS

• ½ (9-ounce) package frozen butternut squash

• 3 tbsp olive oil

• ¼ tsp kosher salt

• ¼ tsp ground black pepper

• ½ (14-ounce) French baguette, sliced ½-inch thick crosswise

• ½ cup part-skim ricotta cheese

• Baby arugula for garnish, optional

• ¼ cup pomegranate arils

DIRECTIONS

1. Adjust oven racks to top and bottom positions; preheat oven to 400°. In medium bowl, toss squash, 1 tablespoon oil, salt, and pepper; spread on rimmed baking pan and roast 13 minutes. Place baguette slices in single layer on separate rimmed baking pan; brush both sides with remaining 2 tablespoons oil. Stir squash mixture; add baguette slices to oven and roast 7 minutes or until squash is golden brown and baguette slices are toasted.

2. Spread baguette slices with cheese; top with squash mixture and arugula, if desired. Sprinkle with pomegranate arils.

BRIE CROSTINI WITH ORANGE COMPOTE

INGREDIENTS

• 2 medium oranges

• 3 tbsp honey

• ¼ tsp ground cinnamon

• 1/ 8 tsp ground cloves

• ½ (14-ounce) French baguette, sliced ½-inch thick crosswise

• 2 tbsp olive oil

• ½ (8-ounce) package Brie cheese, sliced into 1/4-inch-thick slices, then cut into 1-inch pieces

• Fresh thyme leaves for garnish, optional

DIRECTIONS

1. Slice off ends of oranges; place cut side down on cutting board. Slice down sides of oranges to remove skin and white pith with a paring knife. Working with 1 orange at a time, hold orange over small bowl; gently cut along sides of membranes to release each segment. Reserve orange segments; squeeze juice from orange membranes into separate small bowl.

2. In small saucepan, heat honey, cinnamon, cloves, orange juice, and 3 tablespoons water to a simmer over medium-high heat; cook 5 minutes or until thickened, stirring occasionally. Remove from heat and cool completely; fold in orange segments.

3. Preheat oven to 400°. Place baguette slices in single layer on rimmed baking pan; brush both sides with oil and bake 7 minutes or until toasted.

4. Top baguette slices with cheese; bake 4 minutes or until cheese melts. Top baguette slices with compote and sprinkle with thyme, if desired.

BALSAMIC-BROWN SUGAR BRISKET BITES WITH POMEGRANATE & ONION

INGREDIENTS

• ¼ cup vegetable oil

• ½ fresh flat-cut beef brisket (about 2½ to 3 pounds)

• ½ tsp kosher salt

• ½ tsp ground black pepper

• 1 medium red onion, halved and thinly sliced

• 2 garlic cloves, minced

• 1/ 3 cup balsamic vinegar

• ¼ cup brown sugar

• 7 slices challah bread, quartered

• ¼ cup pomegranate arils

• 1 ½ tsp fresh thyme leaves

DIRECTIONS

1. In large skillet, heat 2 tablespoons oil over medium-high heat. Sprinkle both sides of brisket with salt and pepper; add to skillet and cook 5 minutes or until outside is browned, turning once. Transfer brisket to 5- to 6-quart slow cooker.

2. In same skillet, cook onion over mediumhigh heat 5 minutes or until lightly browned, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Transfer onion mixture to slow cooker.

3. In small bowl, whisk vinegar and sugar; pour over brisket and onion mixture in slow cooker. Cover and cook on high 4 hours or low 8 hours or until brisket is tender. Transfer brisket to cutting board, tent with aluminum foil and let stand 20 minutes. Reserve cooking liquid in slow cooker.

4. Preheat oven to 400°. Place bread pieces on rimmed baking pan; brush both sides with remaining 2 tablespoons oil. Bake bread 10 minutes or until golden brown and toasted.

5. Slice brisket across the grain; cut into 1-inch pieces. Add brisket to slow cooker with reserved cooking liquid; toss. Top bread pieces with brisket mixture, pomegranate arils, and thyme.

OLIVE TAPENADE HUMMUS DEVILED EGGS WITH CRISPY PROSCIUTTO

INGREDIENTS

• 12 large eggs

• 1 tbsp olive oil

• 2 slices deli-sliced prosciutto, coarsely chopped

•

cup olive oil tapenade hummus

• 2 tbsp olive oil mayonnaise

• 1

chopped fresh chives

DIRECTIONS

1. Heat large covered saucepot of water to a boil over high heat; add eggs and cook 10 minutes. Remove saucepot from heat; let stand 4 minutes. Transfer eggs to bowl of ice water; let cool 1 minute or until cool enough to handle.

2. In small skillet, heat oil over medium-high heat. Add prosciutto and cook 2 minutes or until crisp, turning once; transfer to paper towel-lined plate.

3. Peel eggs; cut each egg lengthwise in half. Carefully remove yolks and place in medium bowl; with fork, mash until smooth. Stir in hummus and mayonnaise; spoon into egg white halves. Top deviled eggs with prosciutto and chives.

HOLIDAY BAKED BRIE INGREDIENTS

• 1 demi baguette (about 7 ounces), cut crosswise into 24 (¼-inch-thick) slices

• 2 tbsp unsalted butter, melted

• 1 (8-ounce) wheel Brie cheese

• 3 tbsp canned cranberry sauce

• 3 tbsp chopped walnuts

• 1 tsp finely chopped fresh thyme

• 16 butter crackers

DIRECTIONS

1. Place oven rack 8 inches from broiler; preheat broiler to high. Place baguette slices in single layer on rimmed baking pan; brush with butter and broil 2 minutes or until golden brown.

2. Preheat oven to 350°. Place Brie in 8-inch cast-iron skillet or baking dish and top with cranberry sauce; sprinkle with walnuts and thyme. Bake Brie 13 minutes or until edges are very soft; serve warm with crostini and crackers.

NOTES Brie is also great served with apple slices and/or grapes.

Crafted for

CRANBERRYCINNAMON ROLL CHRISTMAS TREE INGREDIENTS

• 2 (13.8-ounce) cans refrigerated classic pizza crust

• ½ (8-ounce) package plain cream cheese, softened

• 1/ 3 cup whole cranberry sauce

• 2 tbsp light brown sugar

• ¼ cup sliced almonds

• 1 tbsp granulated sugar

• ¼ tsp ground cinnamon

• 2 tbsp unsalted butter, melted

DIRECTIONS

1. Preheat oven to 350°; line rimmed baking pan with parchment paper. Unroll 1 pizza crust on prepared pan; press into 10 x 14-inch rectangle. With short end of crust facing down, starting at top center of crust, use sharp knife or pizza wheel to trim the long sides of the crust into a triangle; from dough scraps, cut 2 (1-inch) squares for “tree trunk.” Place 1 “trunk” piece at bottom of triangle. In small bowl, stir cream cheese and cranberry sauce; spread over pizza crust, and sprinkle with brown sugar and almonds.

2. Place large piece of parchment paper on work surface; unroll remaining pizza crust on parchment paper, press into 10 x 14-inch rectangle and trim into same size triangle. Flip crust over onto almonds and gently remove parchment paper; place remaining “trunk” piece over first “trunk.” In small bowl, stir granulated sugar and cinnamon; brush tree with butter and sprinkle with cinnamon mixture.

3. Starting 1 inch from bottom, outer edges of tree, use paring knife to make cut toward center of tree, leaving a 1-inch section in the center for the trunk; move upward from the base, making cuts every 1½ inches. Gently twist each section; bake 23 minutes or until golden brown.

NATURAL CHEESE

IT A HOLIDAY TO REMEMBER.

SAUSAGE WREATH

PARTIES

Ginger-Thyme Paloma

Fizzy Orange Whiskey Sour

PomegranateBlackberry Sparkler

cheers!

Ginger-Thyme Paloma Fizzy Orange Whiskey Sour

INGREDIENTS

• 2 cups fresh grapefruit juice

• 1½ cups silver tequila

• ¼ cup light agave syrup

• 3 tbsp fresh lime juice

• 1½ tsp finely chopped fresh thyme leaves plus sprigs for garnish, optional

• 1½ tsp minced fresh ginger

• 1 tbsp granulated sugar

• ¼ tsp ground cinnamon

• 5 lime wheels

• 3/4 cup sparkling water

DIRECTIONS

1. In pitcher, stir grapefruit juice, tequila, agave, and lime juice until agave dissolves; stir in thyme and ginger. Cover and refrigerate 45 minutes or until cold.

2. In small bowl, stir sugar and cinnamon; spread on plate. Run 1 lime wheel around rims of 4 (12-ounce) highball glasses to dampen; dip rims of glasses into sugar mixture to coat. Add ice to glasses.

3. Pour grapefruit mixture into prepared glasses; top each with sparkling water and garnish with remaining lime wheels and thyme sprigs, if desired.

Pomegranate-Blackberry Sparkler

INGREDIENTS

• 6 large blackberries

• 6 tbsp pomegranate juice

• 6 sprigs fresh thyme

• 1 (750mL) bottle Champagne

DIRECTIONS

1. Add blackberries, juice and thyme to 6 (7-ounce) Champagne flutes; top with Champagne.

INGREDIENTS

• 2 cups fresh grapefruit juice

• 1 cup whiskey

• ½ cup orange juice

• ¼ cup fresh lemon juice

• 2 tbsp granulated sugar

• 1 (187mL) bottle Champagne or sparkling wine, chilled

• 4 maraschino cherries

• 4 orange wheels

DIRECTIONS

1. In cocktail shaker, vigorously shake whiskey, juices, sugar, and ½ cup ice until very cold.

2. Fill 4 (10-ounce) glasses halfway with ice; strain whiskey mixture into glasses and top with Champagne or sparkling wine. Garnish whiskey sours with cherries and orange wheels.

INGREDIENTS

• 1 cup orange-flavored liqueur such as Triple Sec, chilled

• 3/4 cup raspberry-flavored liqueur such as Chambord®, chilled

• ½ cup fresh orange juice, chilled

• ½ cup pomegranate juice, chilled

• 1 (750mL) bottle Champagne or sparkling wine, chilled

• 2 cups ginger ale, chilled

• 1 cup fresh cranberries

• Lime peel twists for garnish

DIRECTIONS

1. In large punch bowl, stir orange liqueur, raspberry liqueur, and juices. Just before serving, stir in Champagne and ginger ale; garnish punch with cranberries and lime peel twists.

New Year’s Champagne Punch Apple Cider Mimosas

INGREDIENTS

• Apple Cider

• Champagne

• Sugar sprinkles for rim of glass

• Apple slices for garnish

DIRECTIONS

1. Dip the top of each champagne glass into water and then dip in the sprinkles to coat.

2. Pour each champagne glass ½-3/4 full with apple cider.

3. Top with champagne.

with those who

Prep:

Pick

Preheat oven to 350°F.

Place two cans of pie filling in bottom of a 9x13-inch pan.

Blend softened butter, oatmeal, brown sugar and nuts until crumbly.

Add in anything else you’d like to include in your crisp.

Sprinkle this mixture over fruit filling.

for 30 minutes or until golden brown.

Holly Wreath Crackles

1.

2.

3.

4.

5.

Cornflakes,

DIRECTIONS

1. Line rimmed baking pan with parchment paper. Melt almond bark as label directs; stir in vegetable oil. In small microwavesafe bowl, heat caramel bits and 1½ teaspoons water in microwave oven 20 seconds or until mostly melted; stir to combine.

2. Working with 1 pretzel at a time, dip 3/4 of the pretzel into almond bark (reheat almond bark as necessary if it begins to harden); place on prepared pan and immediately sprinkle with candy canes, sprinkles and/or chocolate candies, and/or drizzle with caramel. Refrigerate 30 minutes or until hardened.