Festive Holiday Recipes

HOLIDAY RECIPES Serve up some holiday cheer with these festive dinner recipes!

bettycrocker.com

• 2 gallons cold water • 2 cups kosher salt or 1 cup table salt • 1 whole turkey, not pre-basted (12 to 14 pounds), thawed if frozen • 1 medium onion, cut into fourths • 1 medium carrot, coarsely chopped • 1 medium celery stalk, coarsely chopped • 1 teaspoon dried thyme leaves • 3 tablespoons unsalted butter, melted

1. Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours. 2. Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels. 3. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity. 4. Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.) 5. Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting. 6. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.

bettycrocker.com (wreath) • hiddenvalley.com (dip)

• 1 container (16oz) sour cream • 1 packet (1oz) ranch dip mix • 1 package (10 ounces) frozen spinach, chopped, thawed and well-drained • 1 can (8oz) water chestnuts, drained & chopped (optional) • 1 round loaf French bread

1. In a large bowl, mix the sour cream together with the dips mix until well-blended, then fold in spinach and water chestnuts. Chill covered for 1 hour before serving. 2. Cut top off the bread, remove center and cut into cubes. 3. Fill bread bowl with dip. Serve with cubed bread and vegetable sticks.

Ingredients:

• 1 box white cake mix (i.e. Betty Crocker Super Moist) • Water, vegetable oil and eggs called for on cake mix box • Red and green food color • 1 container whipped fluffy white frosting • red, green and white candy sprinkles

Directions:

1. Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well. 2. Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully

• 1 round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread • 1 1/2 cups spinach dip • 1 rosemary sprig • 1 handful miniature cherry tomatoes

Follow us on social media LIPM

• 1 handful cranberries • 1 red bell pepper

1. Cut and hollow out 3”wide ring on top of bread loaf to within 1/2” of bottom, leaving center of loaf intact. Reserve scooped-out bread. 2. Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time. 3. Tear remaining loaf of bread into bitesize pieces. Use torn bread and reserved

bettycrocker.com

scooped-out bread for dipping.

pour green batter over red batter. Pour high about 5-10 seconds; mix with spoon remaining white batter from medium bowl until smooth enough to drizzle. With the over the top. Do not mix the colors. spoon, drizzle white frosting back and forth around the cake in a striping pattern Rainbow Christmas until you use all of the frosting (allow

Wreath frosting to drip down onto plate in middle of cake, if desired). 5. Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until

frosting is set before serving.