Holiday Entertaining & Inspiration with Pampered Chef by whatslindacooking

Holiday Cooking & Entertaining Inspiration with Pampered Chef

Linda Medeiros Get more inspiration & shop at: tiny.cc/whatslindacooking

TABLE OF CONTENTS Main Dishes and Sides Baked Spiral Ham w/Apple Bourbon Glaze Classic Brined Turkey Cranberry Sauce Gravy in the Deluxe Cooking Blender Holiday Spuds Spinach Artichoke Ring Steak in the Air Fryer Turkey Shaped Biscuits Turkey Cranberry Wreath

Appetizers Cool Veggie Pizza Wreath Cranberry Salsa Cream Cheese Christmas Tree Hot Spinach Artichoke Dip Pumpkin Dip Tangy Pepper Pecan Brie Holiday Veggie with Cheese and Meat Wreath

Desserts Apple Crisp Air Fryer Beignets Candy Cane Cherry Cheese Coffee Cake Cinnamon Caramel Cheesecake Squares Cinnamon Sugar Banana Bread 3 Ingredient Pumpkin Bread Salted Caramel Sauce Turkey Cake

Cocktails and Other Holiday Drinks Chocolate Covered Pretzel Shots Golden Ratio for any Cocktail Hot Chocolate, Whipped Cream and Cookies Lavender Latte Whiskey Relaxer How Tos Carve a Turkey Keep Foods Warm Jarcuterie Cups Stuff a Turkey Pie Crust

Edible and Other Gifts Batter Bowl Layered Gifts Batter Bowl Brownie Mix Celebration Cookies Chocolate Chip Oatmeal Cookie Layered in Mason Jar TasteBuds and Other Holiday Gift Giving Chicken Noodle Soup Mix in a Jar Cranberry Sauce Holiday Host Gifts Strawberry Jams Bacon Jam Chocolate Almond Butter Hazelnut Spread Mini Apple Pies White Chocolate Peppermint Cocoa Mix

Edible Decor Caramel Apple Turkey Cup Cookies Pumpkin Bowls Printables for Batter Bowl Layered Gifts

MAIN DISHES AND SIDES Baked Spiral Ham w/Apple Bourbon Glaze

Classic Brined Turkey

Cranberry Sauce

Gravy in the Deluxe Cooking Blender Gravy in the Deluxe Cooking Blender - Video

Holiday Spuds Holiday Spuds - Video

Prep 5 min Cook 35 min Ready in 40 min THESE EASY AND DELICIOUS MASHED POTATOES ARE QUICKLY COOKED IN A PRESSURE COOKER, SAVING TIME AND FREEING UP PRECIOUS STOVETOP SPACE.

INGREDIENTS

1 cup (250 mL) water

3 lbs. (1.4 kg) russet potatoes, peeled (about 4 medium)

1 cup (250 g) butter (2 sticks)

2 tsp (10 mL) salt

½ cup (125 mL) heavy whipping cream, warmed

DIRECTIONS ● ● ● ●

Place the water in the inner pot of the Quick Cooker. Add the potatoes to a Quick Cooker Steamer Basket and place in the inner pot. Cook on CUSTOM for 20 minutes, then release the pressure manually. Place the warm potatoes in a large mixing bowl. Add the butter and salt; mash and thoroughly combine. Stir in the cream and serve.

Yield:

12 servings

Nutrients per serving: U.S. nutrients per serving: Calories 260, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 21 g, Fiber 1 g, Total Sugars 1 g (includes 0 g added sugars), Protein 3 g

Cook's Tips: Not serving immediately or want to make ahead? Place in an Insulated Serving Bowl and top with a little melted butter to keep a skin from forming. They’ll stay warm up to 2 hours. If your mashed potatoes aren't coming out as light & fluffy as you'd hoped, add a pinch of baking powder. It reacts with the heat of the potatoes to form tiny air pockets that will add extra special fluffiness.

Spinach Artichoke Ring Spinach Artichoke Ring - Video

Steak in the Air Fryer Steak in the Air Fryer - Video

Turkey Shaped Biscuits Turkey Shaped Biscuits - Video

Turkey Cranberry Wreath Turkey Cranberry Wreath - Video

LEFTOVER THANKSGIVING TURKEY? CREATE THIS IMPRESSIVE WREATH FEATURING A WARM CRANBERRY-STUDDED TURKEY FILLING.

INGREDIENTS

2 packages (8 ounces each) refrigerated crescent rolls

1/2 cup mayonnaise

2 tablespoons honey Dijon mustard

1/2 teaspoon coarsely ground black pepper

2 cups (12 ounces) chopped cooked turkey

1/2 cup sliced celery

3 tablespoons snipped fresh parsley

1/2 cup sweetened dried cranberries

1 cup (4 ounces) shredded Swiss cheese

1/4 cup walnuts, coarsely chopped

1 egg

DIRECTIONS ●

Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker’s Roller®. (Points will overlap in center; do not seal.)

●

Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix ’N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

●

Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Nylon Slice 'N Serve®.

Yield:

10 servings

Nutrients per serving: Calories 390, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 24 g, Protein 16 g, Sodium 550 mg, Fiber less than 1 g

Cook's Tips: If desired, 2 cups chopped cooked chicken can be substituted for the turkey. Use the Turkey Cranberry Wreath to transform leftover Thanksgiving turkey.

APPETIZERS Cool Veggie Pizza Wreath Cool Veggie Pizza Wreath - Video

Prep 10 min

Cook 15 min

Ready in 25 min

A PAMPERED CHEF CLASSIC! EASY, DELICIOUS APPETIZER THAT'S A HIT WITH EVERYONE AND CAN BE MADE WITH NEARLY ANY COMBO OF SEASONAL VEGGIES.

INGREDIENTS

1 pkg (8 oz./250 g) refrigerated crescent rolls

1 pkg (8 oz./250 g) cream cheese, softened

1 tbsp (15 mL) mayonnaise

1 garlic clove, pressed

1 tsp (5 mL) All-Purpose Dill or dried dill weed

Salt and ground black pepper to taste

2 cups (500 mL) assorted fresh vegetables such as sliced or diced broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot, zucchini, or yellow summer squash

DIRECTIONS ●

● ●

Preheat the oven to 350°F (176°C). Unroll the crescent dough and separate it into eight triangles. On a Pizza Stone, arrange the dough triangles in a circle with points in the center and wide ends toward the outside. Roll the dough into a 12" (30-cm) circle, pressing the seams together to seal. Bake for 12-15 minutes or until light golden brown. Remove from the pan from the oven and let cool completely. Combine the cream cheese, mayonnaise, garlic, and All-Purpose Dill. Season with salt and black pepper and mix well. Spread the cream cheese mixture evenly over the cooled crust. Sprinkle the vegetables over the prepared crust. Cut the pizza and serve.

Yield:

10 servings

Nutrients per serving: Calories 190, Tot Fat 14 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 11 g, Protein 4 g, Sodium 260 mg, Fiber 0 g

Cook's Tips: For easier serving, cut the pizza into squares before topping with vegetables.

Cranberry Salsa Cranberry Salsa - Video

THIS GLUTEN-FREE, LOW-CALORIE APPETIZER IS A FUN TWIST ON TRADITIONAL SALSA.

INGREDIENTS

1 jalapeño pepper

½ medium Granny Smith apple

1 green onion

1 lime

1 cup (250 mL) cranberries, thawed

1 tbsp (15 mL) sugar

¼ cup (50 mL) fresh cilantro leaves

Gluten-free crackers or tortilla chips

DIRECTIONS ● ● ● ●

Remove the stem from the jalapeño, then cut in half lengthwise. Remove the seeds and veins with the Coated Utility Knife and place the jalapeño into the Manual Food Processor. Cut the apple and green onion into chunks and add to the processor. Process until finely chopped. Juice the lime with the Juicer to measure 1 tbsp (15 mL). Add the juice, cranberries, sugar, and cilantro to the processor. Process until the cranberries are coarsely chopped, scraping down the sides of the bowl as needed. Serve the salsa in a small bowl with crackers or chips.

Yield:

10 servings

Nutrients per serving: U.S. nutrients per serving (2 tbsp/30 mL:): Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 4 g, Protein 0 g

Cook's Tips: The Core & More is another great tool for quickly and easily removing the seeds and veins of the jalapeño, which lessens the spiciness of the pepper. You can make this recipe ahead of time. Just store it in the refrigerator, covered, for up to two days.

Cream Cheese Christmas Tree Cream Cheese Christmas Tree - Video

Hot Spinach Artichoke Dip

Pumpkin Dip Pumpkin Dip - Video

INGREDIENTS 1 c canned pumpkin (not canned pumpkin pie mix...plain pumpkin) ½ c sour cream ¼ c packed brown sugar ½ t cinnamon 1 c thawed cool whip Chopped pecans for garnish Apples, pears, cinnamon chips, vanilla wafers, graham crackers for dipping In Large Batter Bowl, combine all ingredients except pecans and dippers. Pour into serving bowl, top with chopped pecans. Put on platter with wedged apples, pears and dippers of choice and serve. That’s it :)

Tangy Pepper Pecan Brie Tangy Pepper Pecan Brie - Video

HOLIDAY APPETIZERS DON'T GET ANY EASIER THAN THIS. START WITH A ROUND OF BRIE, ADD YOUR CHOICE OF THREE DELICIOUS TOPPINGS, SURROUND WITH SLICES OF FRENCH BREAD, AND BAKE!

INGREDIENTS

1/2 cup pecan halves

1 jalapeño pepper, stemmed and seeded

1/4 cup apricot preserves

1 4-inch round (8 ounces) Brie cheese with rind, room temperature

1 loaf (16 ounces) French baguette

Vegetable oil

DIRECTIONS ● ●

●

Preheat oven to 425°F. Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper. Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans. Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.

Yield:

12 servings

Nutrients per serving: Calories 230, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 38 g, Protein 6 g, Sodium 400 mg, Fiber 2 g

Cook's Tips: Variations: Sun-Dried Tomato Pesto Brie: Substitute 2/3 cup (150 mL) sun-dried tomatoes in oil, drained, patted dry and chopped for the apricot preserves. Substitute 1 tbsp (15 mL) prepared basil pesto for the jalapeño pepper and 1/4 cup (50 mL) pine nuts for the pecans. Proceed as recipe directs. Brown Sugar Dijon Brie: Substitute 1/2 cup (125 mL) brown sugar for the apricot preserves, 1 tbsp (15 mL) Dijon mustard for the jalapeño pepper and 1/2 cup (125 mL) sliced almonds for the pecans. Reserve 1/4 cup (50 mL) of the almonds. Chop remaining almonds; combine chopped brown sugar, almonds and mustard. Assemble as directed in Step 2; top with reserved almonds. Proceed as recipe directs.

This recipe can also be prepared using a 20 oz (575 g) round of Brie. Simple double the ingredients for the Brie. Place Brie in the Round Covered Baker or Rockcrok® (2-qt./1.9) Casserole and proceed as recipe directs. Bake 12-14 minutes or until Brie begins to soften. For a simple garnish, slice a jalapeño pepper in half lengthwise using Petite Paring Knife. Brush cut surface with apricot jam. Place next to Brie before baking. This recipe can also be prepared on the Large Bar Pan, if desired. Camembert cheese can be substituted for the Brie, if desired.

Holiday Veggie/Cheese Wreath Holiday Veggie/Cheese and Meat Wreath - Video

DESSERTS Apple Crisp

Air Fryer Beignets Air Fryer Beignets - Video

Prep 10 min

Cook 20 min

Ready in 30 min

ALL IT TAKES IS 5 INGREDIENTS TO MAKE THESE CHOCOLATE-FILLED BEIGNETS THAT TASTE JUST LIKE CHURROS.

INGREDIENTS

¼ cup (60 mL) sugar

2 tsp (10 mL) cinnamon

1 pkg (16.3 oz./462 g) flaky biscuit dough (8 biscuits)

Flour for dusting

1 cup (250 mL) semi-sweet chocolate morsels, divided

Oil for spraying

1 tbsp (15 mL) butter, melted

Optional: Chocolate sauce

DIRECTIONS ● ● ● ● ● ● ●

Combine the sugar and cinnamon in a shallow bowl, and set aside. Peel and divide each piece of biscuit in half to create 16 biscuits total. Dust a rolling pin with flour and roll out each biscuit to a 4" (10-cm) round. Dip the Hand Pie & Pocket Maker in flour and place the dough on top. Fill one side of the dough with 1 tbsp (15 mL) of chocolate morsels, press to seal, then remove from the pocket maker. Repeat for each piece of dough. Spray the trays of the Deluxe Air Fryer with oil. Divide the beignets evenly onto both trays. Place the trays on the bottom two racks. Cook on BAKE for 12 minutes, until golden brown, rotating the trays halfway through. Brush the top of each beignet with melted butter and dip the buttered side into the cinnamon-sugar mixture. Serve the beignets warm and drizzle chocolate sauce, if you’d like.

Yield:

16 servings

Nutrients per serving: U.S. nutrients per serving: Calories 190, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 25 g, Fiber 1 g, Sugars 12 g (includes 11 g added sugar), Protein 3 g

Cook's Tips: If you’re using a conventional oven, bake the dough at 350°F (180°C) for 15–17 minutes

Candy Cane Cherry Cheese Coffee Cake Candy Cane Cherry Cheese Coffee Cake - Video

INGREDIENTS

Coffee Cake & Filling2 pkg (8 oz each) refrigerated crescent rolls

1 pkg (8 oz) cream cheese, softened

1/4 cup powdered sugar

1 egg

1/2 tsp vanilla or almond extract

1 can (21 oz) cherry pie filling

Glaze1/2 cup powdered sugar

2-3 tsps milk

DIRECTIONS ●

● ●

Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone with Handles, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured Baker's Roller®, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center. For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling. Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.

●

For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.

Yield:

12 servings

Nutrients per serving: Calories 310, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 37 mg, Protein 4 g, Sodium 370 mg, Fiber 0 g

Cook's Tips: To soften cream cheese, microwave on HIGH 30 seconds.

Cinnamon Caramel Cheesecake Squares

Cinnamon Sugar Banana Bread Cinnamon Sugar Banana Bread - Video

3 Ingredient Pumpkin Bread 3 Ingredient Pumpkin Bread - Video

● Spice cake mix ● Canned pumpkin-NOT pumpkin pie filling Mix 2 ingredients together and pour into Stoneware Loaf Pan Bake at 350’ for 35-45 minutes Lately it's been hard to find spice cake mix in grocery stores. You can turn a vanilla or white cake mix into a spice cake mix by adding the following: ● 1 tsp ground cinnamon ● ½ tsp ground nutmeg ● ¼ tsp ground ginger ● ¼ tsp allspice or cloves

Salted Caramel Sauce Salted Caramel Sauce - Video

Turkey Cake

COCKTAILS & OTHER HOLIDAY DRINKS Chocolate Covered Pretzel Shots Cocktails Made Easy - Video

● ● ● ●

Frangelico Chocolate Vodka Salt Ice

Mix equal parts of the two alcohols over ice, shake well, and pour into shot glasses. Before drinking, wet your hand and shake salt over the wet spot. Lick the salt, drink the shot, and then lick the salt again. VOILA - Chocolate Covered Pretzel To make for a crowd, mix ahead and put in plastic cups with lids, similar to those used for jello shots.

Golden Ratio for any Cocktail

Hot Chocolate, Whipped Cream & Cookies Hot Chocolate, Whipped Cream & Cookies - Video

THIS CLASSIC FAMILY FAVE COMES TOGETHER EASILY FOR A RICH, CREAMY TREAT. TOP WITH LITTLE MARSHMALLOWS OR WHIPPED CREAM TO MAKE IT A LITTLE MORE SPECIAL. INGREDIENTS

First Stage4 cups (1 L) milk

¼ cup (60 mL) brown sugar

¼ tsp (1 mL) salt

Add-In1 cup (250 mL) semi-sweet chocolate chips

DIRECTIONS ● ●

Add the first stage ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SAUCE setting; press the wheel to start. When prompted to “Add”, press CANCEL. Add the chocolate chips and press PULSE until combined.

Yield:

4–6 servings

Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL): Calories 380, Total Fat 18 g, Saturated Fat 11 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 53 g, Fiber 3 g, Sugars 49 g, Protein 10 g

Lavender Latte Lavender Latte - Video

Whiskey Relaxer Cocktails Made Easy - Video

● ● ● ● ●

Jameson Whiskey, 2 ounces Pomegranate Liqueur, 1 ounce St Germain Elderberry Liqueur, 1 ounce 6-8 ounces soda (sprite, ginger ale, and diet works as well) Ice

Add the three liquors to a shaker filled with ice. Mix well and pour into a tall cocktail glass with ice. Top with 6-8 ounces of soda and garnish with a slice of orange or lime.

HOW TOs Carve a Turkey How to Carve a Turkey - Video

Keep Foods Warm Insulated Serving Bowls - Video

Jarcuterie Cups - How To Jarcuterie Cups - How To - Video

Stuff a Turkey

Pie Crust Tips for a GREAT Pie Crust - Video

EDIBLE & OTHER GIFTS Batter Bowl Layered Gifts Printable Gift Tags, Gift Recipe Cards and Recipe Instruction documents at the bottom

Batter Bowl Brownie Mix

Cowboy Chili Mix

Celebration Cookie Mix

Harvest Pumpkin Bread Mix

Chocolate Chip Oatmeal Cookie Layered in Mason Jar Chocolate Chip Oatmeal Cookie Layered in Mason Jar - Video

Layer & pack tightly in jar: 1 ¾ cup flour 1 tsp. baking soda ½ tsp. salt ¾ cup brown sugar (after measuring crumble and repack into mason jar) ½ cup white sugar 2/3 cup oats 2/3 cup of white chocolate chips or holiday M & M’s 2/3 cup or fill to the top with chocolate chips

Instructions: 1.

Place flour, baking soda, and salt in bottom of clean quart jar tamping it down for a flat even layer

Add an even layer of brown sugar on top and press down tightly

Add an even layer of white sugar on top and press down

Next add an even layer of oats – press down

Add holiday M & M’s

Finish off with chocolate chips to top off the jar

Decorate and attach Baking directions

Instructions for Preparing: Print these Baking directions and attach to the jar

Hope you like the treats inside this bowl. Once the treats are gone, the bowl becomes the gift! The Pampered Chef "Prep Bowl" has many uses: ● ● ● ● ● ● ● ● ●

Store leftovers and lunch items. (You can see what is inside without taking the lid off) Prepare ahead ingredients to use later when making a recipe. Volume of 1 cup. Melt butter or chocolate in the microwave Tempered Glass bowls are dishwasher-safe. Lids are dishwasher safe as well. Bowls are microwave, freezer- and oven-safe up to a maximum of 350 degrees. ○ Which means, if you are so inclined, you could bake a tiny cake in it! Lids are not microwave- or oven-safe. Measure marks appear on the side of the bowl Non-cook? A place for paperclips, tacks and small miscellaneous items that lay around the house, in a drawer, or in your vehicle.

TasteBuds and other Holiday Gift Giving TasteBuds and other Holiday Gift Giving - Video

Chicken Noodle Soup Mix in a Jar

Cranberry Sauce

Holiday Host Gifts Holiday Host Gifts - Video

Jams and Butters

Strawberry Jam

Prep 5 min

Cook 45 min

Ready in 50 min

THIS HOMEMADE JAM IS FRESH, FREE OF ADDITIVES AND CHEMICALS, AND IS EASILY MADE WITHOUT THE HASSLE AND TIME COMMITMENT OF CANNING. GREAT FOR GIFT-GIVING!

INGREDIENTS

First Stage1 lb. (450 g) fresh strawberries, hulled and halved

2½ tbsp (37 mL) pectin

Second Stage3 cups (750 mL) sugar

DIRECTIONS ● ● ●

Add the ingredients for the first stage to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Turn the wheel to select the JAM setting; press the wheel to start. When prompted to “Add”, remove the vented lid cap and carefully add the sugar to the pitcher. Replace the cap and press the wheel to start. Pour the jam into small containers and allow to cool, uncovered, before refrigerating. Cover and refrigerate for up to 1 month or freeze up to 6 months.

Yield:

2–3 cups (500–750 mL) servings

Nutrients per serving: U.S. nutrients per serving (1 tbsp/15 mL): Calories 60, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 15 g, Fiber 0 g, Sugars 14 g, Protein 0 g

Cook's Tips: This setting has two stages. In the first stage, the blender will heat up the fruit and pectin to 212°F (100°C), which takes about 20–25 minutes. Then, the screen will display “Add”. This is when you will add your sugar and press the wheel to resume the cycle. During the second stage, the blender will heat to 220°F (105°C). At this temperature, the pectin used to make jam will activate and create the thick “jammy” consistency we all love. If you think the amount of sugar in traditional jams and jellies seems high that’s because sugar does more than just make things sweet. Sugar is a natural preservative. It’s hard for bacteria to grow in something with a high-sugar content. It also aids in activating the pectin, which strengthens the gel or jam and helps to retain color and flavor. This cycle runs for about 45–50 minutes.

Bacon Jam

INGREDIENTS

2 slices uncooked bacon, cut into small pieces

2 green onions, thinly sliced

2 garlic cloves

1/2 tbsp (7 mL) fresh thyme leaves, chopped

1 lb (450 g) Brussels sprouts, trimmed and cut in half lengthwise

1/3 cup (75 mL) apricot preserves

1 tbsp (15 mL) sherry vinegar

DIRECTIONS ● ● ● ● ●

Cook the bacon in 12” (30-cm) Executive Skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Drain grease from skillet; reserving 1½ tbsp (22 mL) of the bacon drippings. Add 1 tbsp (15 mL) dripping back to skillet. Add onions, garlic pressed with Garlic Press, and thyme. Cook over medium-low, 2-3 minutes, or until onions are tender. Remove mixture from skillet. Crumble bacon into a small mixing bowl. Add onion mixture, preserves and vinegar; mix well. Heat remaining drippings in the skillet. Add Brussels sprouts. Cook, covered, over medium-low heat for 8-9 minutes, or until crisp-tender, turning halfway through cook time. Arrange Brussels sprouts cut-side up on Slate Serving Board or Ash Wood Serving Board with the Ash Wood Serving Set. Top with bacon jam.

Yield:

10 servings of 3 pieces

Nutrients per serving: Calories 90, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 6 g, Protein 2 g

Cook's Tips: This bacon jam is so versatile. You can try it with crackers or even over baked brie.

Chocolate Almond Butter - healthy version of Nutella Just grind 2-3 tbsp Coconut Oil and 3 cups of Dark Chocolate Oven Roasted Almonds. Pour into a jar and decorate with holiday top. Use canning tips or refrigerate. Use the directions for Butters from the Cooking blender Cookbook.

Hazelnut Spread

Prep 2 min

Cook 3 min

Ready in 5 min

USE THIS DELICIOUS HOMEMADE HAZELNUT SPREAD TO TOP TOAST, WAFFLES, PANCAKES, ICE CREAM, OR BROWNIES. OR USE IT AS A DIP FOR FRESH FRUIT!

INGREDIENTS

3 cups (750 mL) roasted, unsalted hazelnuts

⅔ cup (150 mL) bittersweet chocolate, chopped

1 tsp (5 mL) vanilla extract

¼ tsp (1 mL) salt

DIRECTIONS ● ●

Add the ingredients, in the order listed, to the Deluxe Cooking Blender. Blend on GRIND, tamping as needed. If the blades are still moving but not blending food, use the tamper to push the ingredients back into the blades.* Tip: Use the tamper in a circular motion to keep the hazelnuts moving into the blades. Do not tamper for more than 30 seconds at a time.

Yield: 2 cups (500 mL) 16 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 180, Total Fat 17 g, Saturated Fat 3.5 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 9 g, Fiber 3 g, Sugars 4 g (includes 3 g added sugar), Protein 4 g

Cook's Tips: If you prefer your spread a little sweeter, use semi-sweet chocolate. the ingredients.

Using salted hazelnuts? Skip the salt in

Mini Apple Pies

White Chocolate Peppermint Cocoa Mix

LOOKING FOR AN EASY GIFT FOR THE HOLIDAY SEASON? START WITH A SMALL BATTER BOWL, THEN LAYER A FEW SIMPLE INGREDIENTS TO MAKE THIS HEART-WARMING BEVERAGE.

INGREDIENTS

30 peppermint hard candies, divided

3 cups (750 mL) instant nonfat dry milk powder

1 1/2 cups (375 mL) white chocolate morsels

DIRECTIONS ● ●

Unwrap 24 of the candies and place into large resealable plastic bag. Finely crush using flat side of Meat Tenderizer. In Small Batter Bowl, layer the following ingredients in this order: milk powder, crushed candies and morsels. Top with remaining 6 unwrapped candies. Cover with lid.

Yield:

6 servings of 1 cup/250 mL

Nutrients per serving: U.S. Nutrients per serving (1 cup/250 mL): Calories 540, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 20 mg, Sodium 380 mg, Carbohydrate 81 g, Fiber 0 g, Protein 24 g

Cook's Tips: To make six individual gifts using the 1-cup (250-mL) Prep Bowls: In each Prep Bowl, layer the following ingredients in this order: ½ cup (125 mL) milk powder, 1½ tbsp (22 mL) crushed candies and ¼ cup (50 mL) morsels. Top with one unwrapped candy. Cover with lid. To serve: Remove unwrapped candy from prep bowl and coarsely crush. Place cocoa mix into a mixing bowl. For each serving, add 1 cup (250 mL) hot water or milk; whisk until candy dissolves. Pour into mug and top with whipped cream, if desired. Sprinkle with crushed candy.

EDIBLE DECOR Caramel Apple Turkey

Cup Cookie

Pumpkin Bowl

PRINTABLES FOR THE BATTER BOWL LAYERED GIFTS https://www.evernote.com/shard/s542/sh/602c7b42-2852-4c5d-3f0f-9d88cec48435/7076eeaae7ce3b7e28c22332acc7 6ffc