Gatherings Holiday 2023

Holiday 2023

merry

Christmas! page 50

Inside Giving Thanks Perfect Pies Jolly Gingerbread And more!

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’Tis the season... ...For an abundance of festive feasts with friends and family.

At Price Chopper, it means so much to us to help make your holidays memorable. We’ve filled this edition of Gatherings with nourishing, tasty recipes inspired by the flavors and occasions of the season. Whether you’re searching for snacks to kick off game day, centerpieces that shine on your holiday table, fun food crafts the kids will love, or desserts that make you drool, we have everything you need to make this season mouthwatering and memorable. We hope your plates are deliciously full on the holidays and every day.

Inside this issue of

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Gatherings 4

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Game-Time Greats Spice up every game day with snacks that play to win!

Giving Thanks Gather, give thanks and gobble up these Thanksgiving masterpieces.

22 Harvest Time

Let the harvest vibes take over as we introduce you to your new fall favorites.

38 Perfect Pies

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Become the pie pro you were meant to be with our easy recipes and tips.

50 Merry Christmas

Deck your holiday table with juicy steak, zesty glazed ham and more elevated

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Christmas classics.

66 Jolly Gingerbread

Experience gingerbread magic – from mousse to martinis and more.

86 Kids Club

Make your holiday season sweeter with fun food crafts that inspire smiles and create tasty treats.

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© 2023 Price Chopper and Vimax Media.

All rights reserved. All articles in this magazine are written and edited by professionals. Vimax Media makes no representation as to the accuracy or efficacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher.

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game-time

greats

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Whether tailgating at the stadium or setting the stage for game-day excitement at home, elevate your football fare with recipes that score big with every fan. If you’re craving hearty soup, our beer cheese soup is calling your name.

If you prefer a timeless favorite, turn beloved spinach-artichoke dip into a gooey casserole. Round out your spread with more football favorites your crew will devour, like bacon-studded cornbread, zesty cheese truffles and more tailgating classics from Price Chopper.

Beer-Cheese Soup

with Rotisserie Chicken

Prep: 15 minutes • Cook: 25 minutes Serves: 8 6 slices thick-cut bacon, chopped 2 celery ribs, chopped 1 medium poblano pepper, chopped 1 small white onion, chopped 1/4 cup all-purpose flour 1 bottle (11.2 fluid ounces) stout beer container (32 ounces) chicken stock 1 1 cup heavy cream 1/2 tsp. dried oregano 1/2 tsp. garlic powder 4 cups shredded Mexican blend cheese 4 green onions, thinly sliced 2 cups shredded skinless rotisserie chicken breast meat, warmed 1. In large saucepot, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.

2. In same saucepot with drippings, cook celery, pepper and white onion 5 minutes or until tendercrisp, stirring occasionally. Add flour; cook 1 minute, whisking occasionally. Whisk in beer; cook 1 minute or until slightly thickened, whisking frequently. Add stock, cream, oregano and garlic powder; heat to a simmer, whisking frequently. Reduce heat to low; cook 15 minutes or until vegetables are very soft, stirring occasionally. Whisk in cheese until melted.

Makes about 8 cups.

3. Serve soup topped with green onions, chicken and bacon.

Approximate nutritional values per serving (1 cup): 432 Calories, 30g Fat (18g Saturated), 124mg Cholesterol, 626mg Sodium, 9g Carbohydrates, 1g Fiber, 5g Sugars, 2g Added Sugars, 28g Protein

Honey-Bacon Skillet Cornbread

with Red Pepper Jelly Butter Prep: 15 minutes • Bake: 20 minutes Serves: 8 3/4 cup unsalted butter, 1/2 cup softened, 1/4 cup melted 1/4 cup red pepper jelly 6 slices thick-cut bacon, chopped 2 large eggs 2 cups yellow cornmeal 1 cup whole milk 1/2 cup all-purpose flour 1/2 cup honey 1 1/2 tsp. baking powder 1. Preheat oven to 375°. In medium bowl, stir 1/2 cup softened butter and jelly. Makes about 1/2 cup.

2. In large oven-safe skillet, cook bacon over medium-high heat 5 minutes or until

crisp, stirring occasionally. With slotted spoon, transfer to paper towel-lined plate; discard all but 2 tablespoons drippings.

3. In large bowl, whisk eggs, cornmeal, milk, flour, honey, baking powder, and remaining 1/4 cup melted butter and bacon; pour into same skillet with drippings. Bake cornbread 20 minutes or until top is lightly browned and toothpick inserted into center comes out clean.

4. Cut cornbread into 8 slices; serve with red pepper jelly butter.

Approximate nutritional values per serving (1 slice cornbread, 1 tablespoon butter mixture): 401 Calories, 22g Fat (12g Saturated), 101mg Cholesterol, 231mg Sodium, 46g Carbohydrates, 3g Fiber, 19g Sugars, 17g Added Sugars, 8g Protein 5

game-time

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greats

Spinach-Artichoke Dip Casserole

Prep: 15 minutes plus standing • Bake: 45 minutes Serves: 8 1 tsp. unsalted butter, softened 3 large eggs 1/2 cup heavy cream 2 containers (10 ounces each) spinach, artichoke & Parmesan dip 1 can (14 ounces) quartered artichoke hearts in water, drained 1 1/2 cups shredded Monterey Jack cheese 3/4 cup grated Parmesan cheese 3 Tbsp. all-purpose flour 2 tsp. garlic powder 1 tsp. paprika 1. Preheat oven to 375°. Grease 2-quart baking dish with butter.

2. In large bowl, whisk eggs and cream; stir in dip, artichokes, 1 cup Monterey Jack cheese, 1/2 cup Parmesan cheese, flour, garlic powder and paprika. Spread egg mixture in prepared dish; top with remaining 1/2 cup Monterey Jack cheese and 1/4 cup Parmesan cheese. Bake casserole 45 minutes or until internal temperature reaches 160° and top is golden brown; let stand 5 minutes then cut into 8 pieces.

Approximate nutritional values per serving (1 piece): 381 Calories, 30g Fat (12g Saturated), 126mg Cholesterol, 688mg Sodium, 13g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 15g Protein

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Bacon-Pickled Jalapeño Cheese Truffles Prep: 20 minutes plus chilling • Cook: 5 minutes • Serves: 12 1/4 cup sour cream 11/2 pounds bacon, finely 1 Tbsp. plus 1 tsp. ranch chopped seasoning 1 package (8 ounces) cream 1/4 tsp. garlic powder cheese, softened 1/4 tsp. onion powder 3 green onions, thinly sliced 1/4 tsp. paprika 1 cup shredded sharp Assorted crackers and/or Cheddar cheese French baguette slices for 1/4 cup chopped drained serving (optional) pickled jalapeños 1. Line rimmed baking pan with parchment paper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.

2. In large bowl, stir cream cheese, onions, Cheddar cheese, jalapeños, sour cream, seasoning, garlic powder, onion powder and paprika; form into 24 (11/2-inch) balls and place on prepared pan.

3. Transfer bacon to wide, shallow dish. Roll balls in bacon to coat; place on prepared pan and refrigerate 30 minutes or until firm.

4. Serve truffles with crackers and/or baguette slices, if desired.

Approximate nutritional values per serving (2 truffles): 216 Calories, 17g Fat (7g Saturated), 49mg Cholesterol, 636mg Sodium, 3g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 10g Protein 7

FRENCH’S® GREEN BEAN CASSEROLE 5M PREP TIME

35M COOK TIME

145 CALORIES

6 SERVINGS

INGREDIENTS 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup 3/4 cup milk 1/8 teaspoon McCormick® Pure Ground Black Pepper 2 cans (14 1/2 ounces each) any style Del Monte® Green Beans, drained 1 1/3 cups French’s® Original Crispy Fried Onions, divided

INSTRUCTIONS 1) Preheat oven to 350°F. Mix cream of mushroom soup, milk and pepper in 1 1/2-quart baking dish. Stir in green beans and 2/3 cup Crispy Fried Onions.

2) Bake 30 minutes or until hot. Stir.

3) Top with remaining 2/3 cup onions. Bake 5 minutes longer or until onions are golden brown.

QUICK AND EASY FRENCH TOAST 5M PREP TIME

5M COOK TIME

95 CALORIES

4 SERVINGS

INGREDIENTS 1 egg 1 teaspoon McCormick® All Natural Pure Vanilla Extract 1/2 teaspoon McCormick® Ground Cinnamon 1/4 cup milk 4 slices hearty sandwich bread

INSTRUCTIONS 1) Whisk egg, vanilla and cinnamon in shallow dish. Stir in milk.

2) Dip bread slices in egg mixture, turning to coat evenly on both sides.

3) Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until cooked through and browned on both sides. Serve with Easy Spiced Syrup (recipe follows), if desired. Voila, easy French toast.

4) Easy Spiced Syrup: Add 1 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Ground Cinnamon to 1 cup pancake syrup; stir well to mix. Serve warm, if desired.

NO PURCHASE OR SCAN NECESSARY. Std. msg&data rates apply to scans. 50 US, D.C., & PR 18+. Ends 12/31/23. Mail-in entry period ends 1/2/24. Void where prohibited. Visit www.DeliciousWishesGiftExchange.com to enter, for free method, & Official Rules. © Mondelēz International group

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ZEST UP YOUR HOLIDAY SPREAD

SERVE CRAVEABLE RANCH FLAVOR. Scan here for more holiday recipes

giving

Find everything you need for an extraordinary Thanksgiving dinner at Price Chopper. Whether you’re craving a classic glazed turkey for the holiday or looking for a show-stopping leftover recipe like our Turkey Pot Pie Wreath, we’ve got you covered.

Round out your feast with elevated takes on traditional turkey day fare like green bean casserole, potatoes and more.

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Orange-Honey Glazed Turkey Prep: 25 minutes plus standing Roast/Cook: 4 hours 5 minutes • Serves: 12 3 pounds carrots, cut crosswise into 2-inch pieces 5 sprigs plus 1 Tbsp. finely chopped fresh thyme leaves plus sprigs for garnish (optional) 1 cup chicken stock 3/4 cup plus 2 tablespoons orange juice 1/2 cup unsalted butter (1 stick), 1/4 cup melted and 1/4 cup softened 1/2 cup orange marmalade 1/3 cup honey 1 fresh or frozen turkey, thawed if necessary (about 12 to 14 pounds) 1 Tbsp. salt Tbsp. ground black pepper 1 1 orange, quartered plus additional quarters for garnish (optional) 1. Adjust oven rack to lowest position; preheat oven to 325°.

In large roasting pan, stir carrots, 5 sprigs thyme, stock, 3/4 cup orange juice and 1/4 cup melted butter. In small bowl, stir marmalade, honey and remaining 2 tablespoons orange juice. Makes about 1 cup.

2. Place roasting rack in roasting pan over carrot mixture.

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 with 1/2 tablespoon each salt and pepper and stuff with orange. With fingers, gently separate skin from breast meat; stuff remaining 1/4 cup softened butter under skin. Sprinkle outside of turkey with remaining 1/2 tablespoon each salt and pepper; spread with 1/4 cup honey mixture.

3. 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 11/2 hours. Remove foil; brush turkey with 3 tablespoons honey mixture. Roast 21/2 hours or until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn't touch bone, brushing with remaining honey mixture every 45 minutes and turning pan to brown evenly. If bottom of pan looks dry, add 1 cup stock or water; if turkey is browning too quickly, tent loosely with foil. Transfer turkey to cutting board; loosely tent with foil and let stand 30 minutes. (Internal temperature will rise to 165° upon standing.)

4. Heat large skillet over medium heat; with slotted spoon, transfer carrots from roasting pan to skillet. Add remaining 1 tablespoon chopped thyme and 1/4 cup pan drippings; cook 2 minutes or until carrots are glazed, stirring frequently.

Transfer to serving platter. Makes about 4 cups.

5. Carve turkey; serve with carrots garnished with orange quarters and thyme sprigs, if desired.

Approximate nutritional values per serving (about 8 ounces turkey, 1/3 cup carrots): 647 Calories, 28g Fat (12g Saturated), 290mg Cholesterol, 900mg Sodium, 26g Carbohydrates, 3g Fiber, 20g Sugars, 16g Added Sugars, 70g Protein

Turkey Pot Pie Wreath Prep: 25 minutes plus cooling • Bake: 30 minutes • Serves: 8 a simmer and cook 5 minutes or 2 Tbsp. unsalted butter until thickened, whisking frequently.

2 Tbsp. all-purpose flour 1 cup less-sodium chicken broth Remove from heat; stir in turkey, vegetables, cheese, rosemary, salt 1/2 cup heavy cream and pepper.

2 cups shredded skinless leftover or cooked turkey 3. Unroll crescent roll dough and 1 cup frozen mixed vegetables, separate dough at perforations; lay thawed crescent rolls in a circular pattern 1/2 cup shredded Cheddar on prepared pan, with thin ends cheese towards edges of pan and thick 1/2 tsp. chopped fresh rosemary ends overlapping in center of plus additional for garnish pan. Spoon turkey mixture over (optional) overlapping ends of dough in a ring 1/2 tsp. kosher salt shape; fold thin ends of dough over 1/4 tsp. ground black pepper filling and pinch edges to seal. Bake 2 packages (8 ounces each) wreath 30 minutes or until golden crescent rolls brown; cool 5 minutes.

1/2 cup leftover or canned 4. Cut wreath into 16 slices; serve cranberry sauce with cranberry sauce garnished 1. Preheat oven to 375°; line rimmed with rosemary, if desired. baking pan with parchment paper.

2. In medium saucepan, melt butter over medium-high heat. Whisk in flour; cook 2 minutes or until lightly browned, whisking frequently.

Whisk in broth and cream; heat to

Approximate nutritional values per serving (2 slices wreath, 1 tablespoon sauce): 406 Calories, 22g Fat (11g Saturated), 58mg Cholesterol, 703mg Sodium, 36g Carbohydrates, 1g Fiber, 13g Sugars, 9g Added Sugars, 17g Protein 17

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giving

Turkey

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Turkey, the centerpiece on most Thanksgiving dinner tables, requires a little planning ahead and know-how. Here are a handful of practical turkey tips to help you sit down to your best holiday meal yet.

Plan-ahead Thawing Allow 24 hours of thawing for every four to five pounds. Always remember to thaw the turkey in the refrigerator, never at room temperature. You can keep a fully thawed turkey in the refrigerator for up to two days.

Turkey Timetable Start preparing your turkey about an hour before roasting. Allow about 15 to 18 minutes of roasting time per pound or 3 to 3¾ hours for a 12- to 14-pound turkey. Allow the turkey to stand at room temperature 20 minutes before carving – this makes the turkey both juicier and easier to carve.

Temperature is Key To check the doneness of the turkey, insert an instant-read thermometer into the thickest part of the thigh, making sure the thermometer does not touch the bone. Look for juices to run clear from the thigh. The final temperature in the breast and thigh should reach 165°. Residual heat will continue to cook the turkey while it stands, so you may want to remove the turkey from the oven when it reaches 160°.

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Fresh Green Bean Casserole with Panko-Almond Topping

Prep: 35 minutes • Bake: 30 minutes • Serves: 8 Nonstick cooking spray 2 pounds fresh green beans, trimmed and cut into 2-inch pieces 2 Tbsp. unsalted butter 1 package (8 ounces) cremini mushrooms, coarsely chopped 1/3 cup chopped shallot 3 garlic cloves, minced 1 Tbsp. all-purpose flour 1 cup reduced sodium chicken broth 1/2 cup half and half 1/3 cup grated Parmesan cheese 1/2 tsp. dried thyme leaves 1/4 tsp. salt 1/4 tsp. ground black pepper 1/2 cup plain panko breadcrumbs 1/3 cup sliced almonds

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

2. Heat large pot of water to a boil over high heat; add beans, return to a boil and cook 2 minutes or until bright green and tender-crisp. With slotted spoon, transfer beans to large bowl of ice water and let stand 5 minutes; drain and transfer to prepared dish.

3. In large skillet, melt butter over medium-high heat.

Add mushrooms; cook 5 minutes or until browned, stirring occasionally. Reduce heat to medium; add shallot and cook 2 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add flour, stirring to coat mushrooms; gradually add broth, half and half, 1 tablespoon cheese, thyme, salt and pepper. Heat to a boil; reduce heat to low and simmer 5 minutes or until thickened.

4. Pour mushroom mixture over beans in dish. In large skillet, cook panko breadcrumbs, almonds and remaining cheese over medium heat 3 minutes or until lightly browned, stirring frequently, being careful not to burn.

5. Sprinkle panko mixture over mushroom mixture; bake 30 minutes. Makes about 8 cups.

Approximate nutritional values per serving (1 cup): 150 Calories, 8g Fat (3.5g Saturated), 15mg Cholesterol, 250mg Sodium, 17g Carbohydrates, 4g Fiber, 6g Sugars, g Added Sugars, 7g Protein 19

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giving

Mini Creamy Au Gratin Potatoes Prep: 20 minutes • Bake: 40 minutes • Serves: 12 Nonstick cooking spray 3 Tbsp. unsalted butter 1 small white onion, halved and chopped 3 garlic cloves, minced 3 Tbsp. all-purpose flour 2 cups whole milk 2 tsp. chopped fresh thyme 1 tsp. salt

1 tsp. ground black pepper 1 cup plus 2 Tbsp. grated Parmesan cheese 4 medium Yukon Gold potatoes, peeled and thinly sliced crosswise (about 1 3/4 pounds) divided Sliced fresh chives for garnish (optional)

1. Preheat oven to 350°; spray 12-cup standard muffin pan with cooking spray.

2. In medium saucepot, melt butter over medium-low heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently.

Add flour; cook 3 minutes or until lightly browned, stirring occasionally. Whisk in milk, thyme, salt and pepper; cook 5 minutes or until slightly thickened, whisking occasionally. Whisk in 1 cup cheese; cook 1 minute or until smooth, whisking constantly. Makes about 3 cups.

3. Fill prepared muffin cups halfway with 1/2 the potatoes; divide 1 1/2 cups butter mixture over potatoes. Repeat layers with remaining 1/2 the potatoes and 1 1/2 cups butter mixture; sprinkle with remaining 2 tablespoons cheese. Bake gratins 40 minutes or until golden brown. Makes 12 gratins.

4. Serve gratins sprinkled with chives, if desired.

Approximate nutritional values per serving (1 gratin): 130 Calories, 4g Fat (2g Saturated), 11mg Cholesterol, 320mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 5g Protein

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Harvest

Ready to pack your plates with seasonal flavors? Whether you’re team apple or team pumpkin, our recipes showcase your favorite fall flavors. Celebrate the season in style with a glass of homemade apple cider or indulge in an irresistible apple-inspired bread. Make your season even sweeter with pumpkin-flavored doughnuts, s’mores bars and tarts that are perfect for any gathering.

Time

Harvest Punch

6 cups ice 1/2 gallon apple cider 1 (750 mL) bottle Prosecco, chilled 1 cup vodka 2 (12-oz.) can ginger beer 3 apples, sliced 2 oranges, sliced into triangles, plus more for rimming 8 cinnamon sticks Cinnamon sugar, for rimming 1. In a large punch bowl, add ice. Pour in apple cider, Prosecco, vodka, and ginger beer. Add apples, oranges, and cinnamon sticks.

2. Using an orange slice, wet rim of glasses, then dip into cinnamon sugar, turning to coat. Serve punch in rimmed glasses.

Homemade Apple Cider 10-12 medium apples (assorted varieties), quartered 2 oranges, quartered 4 cinnamon sticks 1 Tbsp. whole cloves

tsp. whole allspice 1 16 cups water, more or less 1/2 cup maple syrup or brown sugar

1. Add the apples, oranges, and spices to a large stockpot. Cover with water, leaving about an inch or two of space at the top of the stockpot.

2. Heat the cider over high heat until it reaches a simmer, then reduce heat to mediumlow, cover, and simmer for about 2 hours, or until the apples are completely soft.

3. Using a potato masher or a wooden spoon, mash all of the apples and oranges against the side of the stockpot to release more of their flavors, then cover and simmer for 1 more hour.

4. Using a fine-mesh strainer or a cheesecloth, strain out all of the solids (apples, oranges, spices), pressing them against the strainer to release all of their juices.

Discard the solids.

5. Stir in your desired amount of maple syrup or brown sugar, to taste.

6. Serve warm.

NOTE Make this recipe alcoholic by adding rye whiskey or rum.

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Dutch Apple Bread Bread 1/2 cup (1 stick) butter, softened 1 cup granulated sugar 2 eggs ½ cup milk 1 tsp. vanilla extract 2 cups all-purpose flour ½ tsp. salt 1 tsp. baking powder 1½ cups green apple, peeled, cored, and diced ½ cup walnuts or pecans, chopped Topping 5 Tbsp. butter 1/3 cup flour 2 Tbsp. granulated sugar 2 Tbsp. brown sugar 2 tsp. ground cinnamon Vanilla Glaze 1 Tbsp. butter, melted 1/2 cup powdered sugar 1 Tbsp. milk 1/4 tsp. vanilla extract Bread 1. Preheat oven to 350°. Line an 8-inch or 10-inch bread pan with parchment paper or spray with cooking spray.

2. Cream butter and sugar (see below) in a mixing bowl.

Add in eggs, milk, and vanilla and stir to incorporate.

Mix in flour, salt, and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.

Topping 3. Combine butter, flour, both sugars, and cinnamon with a fork or pastry blender until crumbly. Sprinkle over batter in pan.

4. Bake for 55-60 minutes, until toothpick inserted in bread comes out clean. Let cool then remove bread from pan.

Vanilla Glaze 5. Combine melted butter, powdered sugar, milk, and vanilla in a small bowl, then drizzle glaze over the top of the bread.

Chef Tip:

How To Cream Butter And Sugar 1. Place softened butter and sugar into large mixing bowl.

2. Mix, using hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.

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Harvest Time

m p u k P i n l e T m a a r r t a C

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Prep: 1 hour 5 minutes plus chilling and cooling Bake: 1 hour 10 minutes • Serves: 12 Crust 11/4 cups all-purpose flour plus additional for dusting 2 Tbsp. granulated sugar 1/8 tsp. salt 1/2 cup cold unsalted butter (1 stick), cut into ½-inch pieces 1 large egg yolk 2 Tbsp. heavy cream Filling 3/4 cup whole milk ricotta cheese 1/3 cup packed light brown sugar 2 large eggs 3/4 cup plus 2 Tbsp. canned 100% pure pumpkin 2 tsp. pumpkin pie spice pinch salt 1 1/2 cup heavy cream Caramel 1/4 cup light brown sugar 1 Tbsp. unsalted butter 1/4 tsp. salt 1/2 cup heavy cream 2 Tbsp. dark rum Cranberry Topping 11/2 cups fresh cranberries cup granulated sugar 1 1/2 cup toasted, chopped pecans Crust 1. Line outside of 9-inch springform pan with aluminum foil; line rimmed baking pan with foil. In food processor, pulse flour, sugar and salt until combined; add butter and pulse just until mixture resembles coarse meal with no large pieces. Add egg yolk and cream; pulse just until mixture comes together. Form dough into a disk; wrap with plastic wrap and refrigerate at least 1 hour or overnight.

2. Lightly dust work surface and rolling pin with flour.

Unwrap dough; roll into 13-inch circle and transfer to prepared springform pan. Gently press dough into bottom and up sides of pan without stretching the dough; the edges should look ragged. Cover with plastic wrap; refrigerate at least 30 minutes or overnight.

3. Position oven rack in bottom third of oven; preheat oven to 350°. Place springform pan on prepared rimmed baking pan; prick bottom and sides of crust with fork at 1-inch intervals. Line bottom and sides of crust with foil; add pie weights or beans. Bake crust on baking pan 15 minutes or until edges are firm; carefully remove foil and weights. Bake crust on baking pan 10 minutes or just until bottom is firm, popping any bubbles that form with toothpick; cool on wire rack 30 minutes.

Filling 4. In medium bowl, beat cheese and brown sugar on medium speed 2 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin, pumpkin pie spice and salt; beat 2 minutes or until well combined. Reduce speed to low; add cream and beat until combined.

5. Slowly pour filling into prepared crust. Bake tart 45 minutes or until filling has puffed slightly and surface appears dry; cool on wire rack 1 hour or until completely cool and firm.

Caramel 6. In small saucepan, cook brown sugar, butter and salt over medium heat 5 minutes or until sugar is melted and starts to darken around edges, stirring constantly.

Slowly pour heavy cream down side of pan in steady stream, whisking to combine; cook 10 minutes, whisking occasionally. Stir in rum; cook 2 minutes. Transfer caramel to medium bowl; refrigerate 15 minutes or until completely cooled.

7. Spread caramel over pumpkin layer; cover with plastic wrap and refrigerate at least 4 hours or overnight.

Cranberry Topping 8. In small saucepan, cook cranberries, sugar and 1/4 cup water over medium-high heat 15 minutes or until cranberries burst and mixture has thickened, stirring occasionally; cool.

9. Run knife around edge of tart to loosen; remove ring from pan. Carefully remove tart from bottom of pan; transfer to serving plate. Top tart with Cranberry Topping and pecans; cut tart into 12 slices.

Approximate nutritional values per serving (1 slice): 410 Calories, 24g Fat (13g Saturated), 105mg Cholesterol, 121mg Sodium, 45g Carbohydrates, 2g Fiber, 32g Sugars, 29g Added Sugars, 6g Protein

Chef Tip:

To toast pecans: In large skillet, toast pecans over medium-high heat 4 minutes or until lightly browned and fragrant, stirring occasionally; transfer to plate to cool. Store in an airtight container at room temperature up to 3 days. Prepared, cooled Cranberry Topping can be refrigerated in an airtight container up to 2 days. Prepared, cooled crust can be wrapped in plastic wrap and refrigerated overnight. Cut tart with a large knife dipped in hot water.

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Harvest Time

Pumpkin Doughnuts with Cinnamon Maple Glaze Prep: 25 minutes • Cook: 10-12 minutes Serves: 12 doughnuts cup all-purpose flour 1 1 tsp. baking powder tsp. pumpkin pie spice 1 1/4 tsp. ground nutmeg 1/4 tsp. salt 1/3 cup canned pumpkin puree 1/3 cup brown sugar 1/4 cup milk 1 egg, room temperature 2 Tbsp. unsalted butter, melted and slightly cooled tsp. pure vanilla extract 1 For the Glaze: cup powdered sugar 1 1/2 tsp. ground cinnamon 1 Tbsp. pure maple syrup 1 Tbsp. milk, use more as needed 1. Preheat oven to 350°. Spray two 6-count doughnut pans with nonstick baking spray.

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2. In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg and salt.

3. In a separate mixing bowl, mix together the pumpkin, brown sugar, milk, egg, butter, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

4. Transfer the batter to a piping bag or a large zipclose bag with a corner snipped off, and pipe into the doughnut pans.

5. Bake at 350° for 10-12 minutes or until a toothpick inserted into the doughnuts comes out clean.

6. Remove from the oven and allow to cool in the pan for 5 minutes, then remove the doughnuts from the pan and transfer to a wire rack to cool.

7. To make the glaze, mix together the powdered sugar, cinnamon, maple syrup, and milk until well combined. If the glaze is too think, add a splash of milk to thin it out.

8. Dip the tops of each cooled doughnut into the glaze and transfer back to the wire rack to the let the glaze harden for about 10-15 minutes.

Pumpkin S'mores Bars Prep: 25 minutes plus cooling and chilling Bake/Broil: 51 minutes • Serves: 16 Nonstick cooking spray 8 whole sheets graham crackers, finely crushed 1/2 cup plus 2 Tbsp. brown sugar 4 Tbsp. unsalted butter (1/2 stick), melted 1 can (15 ounces) 100% pure pumpkin 1 can (12 ounces) evaporated milk 2 large eggs 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. salt 1 cup semisweet chocolate chips 11/4 cups mini marshmallows 1. Preheat oven to 350°. Line 9-inch square baking dish with aluminum foil so that foil extends about 2 inches over sides of pan; spray with cooking spray.

2. In medium bowl, combine crushed graham crackers, 2 tablespoons brown sugar and butter; firmly press into bottom of prepared dish. Bake crust 10 minutes or until lightly browned; cool on wire rack.

3. In large bowl, whisk pumpkin, milk, eggs, cinnamon, ginger, salt and remaining 1/2 cup brown sugar; fold in 1/2 cup chocolate chips. Pour pumpkin mixture over crust and sprinkle with remaining 1/2 cup chocolate chips; bake 50 minutes or until knife inserted 1 inch from edge of dish comes out clean and center is almost set. Cool 30 minutes on wire rack; cover and refrigerate at least 3 hours or up to overnight.

4. Place oven rack 6 inches from source of heat; turn broiler to high. Sprinkle bar with marshmallows; toast under broiler 30 seconds or until marshmallows are golden brown. Using overhanging sides of foil, lift bar out of dish; transfer to cutting board. Remove foil; cut into 16 squares.

Refrigerate bars in airtight container up to 1 week.

Approximate nutritional values per serving (1 bar): 207 Calories, 9g Fat (5g Saturated), 38mg Cholesterol, 113mg Sodium, 29g Carbohydrates, 2g Fiber, 22g Sugars, 16g Added Sugars, 4g Protein

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Peppermint Bark 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 tsp peppermint extract Ingredients: Bark 3 cups semisweet chocolate chips 3 cups white chocolate chips ½ tsp peppermint extract ½ cup chopped peppermint candy pieces

©2023 Chobani, LLC

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 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 if 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.

PUMPKIN PIE MILKSHAKE Ingredients 1/2 Cup Milk 2

Large scoops of Turkey Hill Vanilla Bean Premium Ice Cream

1

Large slice of pumpkin pie (or pie of your choice)

Instructions 1.

Combine the milk, ice cream and pie into blender, process until almost smooth with some texture

2.

Transfer to a large glass and top with whip cream TIP Reserve a few pieces of crust for topping or dust with graham cracker crumbs.

3.

Serve immediately

Turkey Hill. All Rig Rights hts Rese Reserved rved

Make Your Holidays Extra Special With Hiland Every moment around the holidays is a special chance to celebrate – and the best celebrations include delicious dishes to share with family and friends.

Locally Made.

Naturally Delicious.

TM

Visit HilandDairy.com for recipes, savings, and a FREE email series on Hosting the Holidays.

For mixing or mocktails, it’s a natural.

Zero ABV. Made with real fruit juice.

If adding alcohol, please drink responsibly (21+).

©2023 Simply Orange Juice Company. "Simply Mixology" is a trademark of the Simply Orange Juice Company.

GET SOME HOLIDAY DIN-SPIRATION 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.

SERVES 6-8 INGREDIENTS

DIRECTIONS

1 lb Shrimp, peeled and deveined

1. Cook pasta according to package directions.

1 tbsp Cajun seasoning

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.

2 tbsp Olive Oil 1 medium red onion, chopped 1 each ryo and bell peppers, sliced 8 oz Cream cheese

3. In the same pan reduce heat to medium low. Add red onion and bell peppers.

Cook until tender-crisp.

½ cup heavy cream

4. Add in cream cheese and heavy cream; Cook and stir until well combined. Add back in the shrimp and cooked noodles.

Optional Garnish: green onions, parsley, parmesan peels, lemon wedges, pepper

5. To serve, garnish with additional green onions, parsley, parmesan peels, lemon wedges and pepper.

START EVERY HOLIDAY MEAL WITH

SOMETHING REAL

Cheesy Breakfast Potatoes

Ham, Egg & Cheese Croissant

Find these and other great recipes at Sargento.com

t c e f r pepies O

Ever wondered about the secrets to crafting the ultimate pie crust? We have all the tips and tricks you’ll need to create a delectable base for your beloved pies. Whether you’re craving a classic pumpkin, luscious pecan or indulgent salted caramel apple pie, we’ve got you covered with a treasure trove of pie recipes to make your season bright.

oned Pie Crust i h s a F ld Prep Time: 20 minutes Cook Time: Bake as directed in pie recipe Servings: 1 crust 1 ½ cup flour 2/3 cup butter flavored Crisco® 1 tsp. salt 1 Tbsp. sugar 1/4 cup ice water 1. With electric mixer, beat butter flavored Crisco, flour, salt & sugar just until crumbly.

2. Add ice water as needed.

3. Form into ball and roll out.

4. Bake as directed per pie recipe.

38

Perfect Pumpkin Pie Prep: 25 minutes plus cooling and chilling Bake: 37 minutes • Serves: 8 package (14.1 ounces) refrigerated pie crusts 1 1 can (15 ounces) 100% pure pumpkin 1 cup packed light brown sugar 2 Tbsp. all-purpose flour 1 1/2 tsp. pumpkin pie spice 1/4 tsp. salt 2 large eggs 1 can (12 ounces) evaporated milk 1 Tbsp. mild (original) molasses Nonstick cooking spray Heavy whipping cream, whipped (optional) 1. Let pie crusts stand at room temperature as label directs to soften slightly. Adjust 2 oven racks to lowest and middle positions.

Line rimmed baking pan with aluminum foil; place on lowest rack while oven preheats. Preheat oven to 450°. Spray cookie sheet with cooking spray.

2. In large bowl, with mixer on medium speed, beat pumpkin, brown sugar, flour, pumpkin pie spice and salt 1 minute; add eggs, 1 at a time, scraping bowl occasionally with rubber spatula.

Reduce speed to low; gradually add evaporated milk and molasses, beating just until combined.

3. Unroll 1 pie crust; place in 9- to 10-inch glass or ceramic pie plate.

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

4. With small cookie cutter or knife, cut out several leaf shapes.

Transfer leaves to prepared cookie sheet; with knife, press lines on leaves to resemble veins. Reduce oven temperature to 350°. Bake pie 22 minutes or until knife inserted 1 inch from edge of pie comes out clean and center is almost set; bake leaves on middle oven rack 10 minutes or until lightly browned. Transfer leaves to wire rack to cool completely; remove pie from oven; cool completely on wire rack.

5. Refrigerate pie at least 2 hours before serving or up to overnight.

Store leaves in air tight container until ready to use. Arrange leaves in circular pattern on top of pie just before serving. Cut pie into 8 pieces; serve topped with whipped cream, if desired.

Approximate nutritional values per serving (1 piece): 354 Calories, 13g Fat (6g Saturated), 66mg Cholesterol, 311mg Sodium, 55g Carbohydrates, 1g Fiber, 35g Sugars, 28g Added Sugars, 6g Protein

39

cont'd

t c e f r pe ies p

40

Salted Caramel Apple Pie Salted Caramel 1 cup granulated sugar 6 tbsp. salted butter, room temperature, cut into 6 pieces 1/2 cup heavy cream 1 tsp. salt Pie 6 (approximately 10-12 cups) large apples, cored, peeled, and thinly sliced (use many apple varieties for better flavor) 1/2 cup granulated sugar 2 tsp. fresh lemon zest 3 tbsp. fresh lemon juice 1/4 cup all-purpose flour 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 11/2 tsp. ground cinnamon 2 pie crusts, homemade or store-bought Egg Wash 1 large egg beaten with 1 Tbsp. milk Coarse sugar for sprinkling on crust, optional Salted Caramel 1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

3. Stir the butter in until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again.

4. Very slowly drizzle in heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

5. Remove from heat and stir in 1 teaspoon of salt. Allow to cool slightly before using.

Caramel thickens as it cools.

Pie 1. Place apple slices into a very large bowl.

Add sugar, lemon zest, lemon juice, flour, cloves, nutmeg, and cinnamon. Gently toss to combine. Set aside.

2. Carefully place one pie crust into a 9-inch pie dish. With a small and sharp knife, trim the overhang of crust and discard.

3. Fill the pie crust with the apples. Pile them tightly (they will create a tall pile).

Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping.

4. Preheat oven to 400°.

5. Place the second pie crust on a lightly floured surface. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips 1/2-inch wide. Carefully thread the strips over and under one another on top of the pie, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Crimp the edges of the dough with a fork or your fingers.

6. Lightly brush the lattice top with the egg wash. Sprinkle with coarse sugar.

7. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375° and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil.

The pie will be done when the caramel begins to bubble up.

8. Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve.

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t c e f r pe ies p Pecan Pie 1 pie crust, homemade or store-bought 21/2 cups pecans, very coarsely chopped 3 large eggs 1 cup dark corn syrup 1/2 cup packed dark brown sugar 11/2 tsp. pure vanilla extract 1/4 cup unsalted butter, melted and slightly cooled 1/2 tsp. salt 1/2 tsp. ground cinnamon 1. Preheat oven to 350°.

2. Carefully place the pie crust into a 9-inch pie dish. Spread pecans evenly inside pie crust. Set aside.

3. Whisk the eggs, corn syrup, brown sugar, vanilla, butter, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans.

4. Bake the pie for 40-50 minutes, or until the top is lightly browned.

After the first 20 minutes of bake time, place a pie crust shield (or strip of aluminum foil) on the edges of the pie to prevent the burning.

Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.

5. Slice and serve pie warm or at room temperature.

42

Pecan pie is the tradition.

KARO® CORN SYRUP IS THE SECRET

Find this Homemade Pecan Pie recipe at K A R O S Y R U P. C O M

©2022 ACH Food Companies, Inc.

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 lb. peeled pearl onions 4 lbs. haricots verts 2 Tablespoons Pompeian Organic Extra Virgin Olive Oil 1/2 cup walnuts 1/2 cup watercress 4 pound beef tenderloin

PREPARATION 1. Preheat oven to 350°F. 2. Bring a cast iron skillet to medium-high heat and lightly brush tenderloin with Pompeian Robust Extra Virgin Olive Oil. Season with kosher salt and pepper, then sear the tenderloin until evenly browned all over. You may have to keep turning to ensure that the meat is browned on all sides.

3. Remove tenderloin from heat and place directly into the oven with pearl onions. Roast for 15 minutes per pound for a perfect medium-rare (approximately 1 hour), remove from oven and allow to rest for 10 minutes before slicing.

4. Steam haricots verts for 5-8 minutes and arrange around sliced tenderloin and pearl onions on a platter. Drizzle with Pompeian Organic Extra Virgin Olive Oil, walnuts, watercress and serve.

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

‘TIS THE SEASON

OF SAVORY

Make a mouthwateringly good breakfast with Bob Evans® sausage.

FIND THEM IN THE REFRIGERATED SECTION © Bob Evans Farms, LLC 2023

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

Holiday sides worth celebrating

Green Bean Casserole Made with Campbell’s ® Cream of Mushroom Soup

Moist and Savory Stuffing Made with Swanson® Chicken Broth

© 2023 Campbell Soup Company

e v i t s e & F F r e sh KEEP IT

e i P s n w o r B h s a Cheesy H

potatoes are r u o , d e ic d r d, o ay Cut, shredde for your holid y d a re d n a nd always fresh this recipe a t u o k c e h C . celebration m. lypotatoes.co p im s t a re o m EFRIGERATED

THE R FIND THEM IN

SECTION

© Bob Evans Farms, LLC 2023

Merry Christmas Experience holiday magic with elegantly crafted dishes that combine simplicity and quality. As you gather around your festive table, savor a honey-glazed ham or filet mignon in crab sauce and crisp roasted vegetables. This fusion of tradition and innovation promises an unforgettable holiday celebration that’s nothing short of remarkable.

Honey-Rum

Glazed Ham with Golden Raisins

Prep: 20 minutes plus standing Bake: 1 hour 45 minutes • Serves: 12 1 1 1 3/4 1 1/2 3/4 1 1/8

(7- to 8-pound) spiral-sliced ham cup apple juice cup dark rum cup honey cups golden raisins cup brown sugar Tbsp. Dijon mustard tsp. cayenne pepper

1. Preheat oven to 325°. Place ham, cut side down, in roasting pan; cover loosely with aluminum foil. Bake 1 hour.

2. In small saucepan, heat juice, rum and honey to a simmer over medium heat; simmer 10 minutes or until thickened and reduced to about 1 1/2 cups. Remove saucepan from heat; stir in raisins, sugar, mustard and cayenne pepper. Makes about 2 cups glaze.

3. Remove ham from oven; brush ham with some glaze. Bake 45 minutes or until internal temperature reaches 120°, brushing with additional glaze every 15 minutes.

4. Transfer ham to serving platter; cover loosely with foil and let stand 15 minutes before serving.

(Internal temperature will rise to 140° upon standing.) Pour any drippings and raisins from roasting pan into remaining glaze; serve with ham.

Approximate nutritional values per serving (about 6 ounces ham, 1 tablespoon glaze): 537 Calories, 9g Fat (1g Saturated), 151mg Cholesterol, 2400mg Sodium, 51g Carbohydrates, 1g Fiber, 50g Sugars, 31g Added Sugars, 55g Protein

50

Crispy Roasted Carrots with Spicy Lime-Honey & Cashews Prep: 15 minutes • Roast: 40 minutes • Serves: 8 4 1/3 1 1 1/4 2 1/2 1/2

Nonstick cooking spray pounds carrots, halved crosswise, then quartered lengthwise cup olive oil tsp. fine sea salt tsp. ground black pepper cup honey Tbsp. fresh lime juice tsp. crushed red pepper flakes cup chopped roasted salted cashews Chopped fresh parsley for garnish (optional)

1. Preheat oven to 425°. Line 2 rimmed baking pans with nonstick aluminum foil; spray with cooking spray. In large bowl, toss carrots, oil, salt and pepper; spread on prepared pans and roast 40 minutes or until tender-crisp, rotating pans and stirring once halfway through roasting. Makes about 4 cups.

2. In small bowl, whisk honey, lime juice and crushed red pepper.

3. Serve carrots drizzled with honey mixture sprinkled with cashews and parsley, if desired.

Approximate nutritional values per serving (1/2 cup): 237 Calories, 13g Fat (2g Saturated), 0mg Cholesterol, 476mg Sodium, 29g Carbohydrates, 5g Fiber, 18g Sugars, 9g Added Sugars, 3g Protein 51

52

cont'd

Merry Christmas

Bacon-Wrapped Filet Mignon with Crab Sauce Prep: 30 minutes plus standing Roast: 15 minutes • Serves: 2 4 slices bacon 2 garlic cloves minced 3/4 tsp. kosher salt 1/4 tsp. fresh ground black pepper 1 pinch ground cayenne pepper 2 filet mignon steaks (about 8 ounces each) 1/2 cup unsalted butter (1 stick), cut into cubes and softened 1 medium shallot, finely chopped 1/4 cup dry white wine (such as Sauvignon Blanc) 11/2 Tbsp. fresh lemon juice 3 Tbsp. heavy cream, at room temperature 11/2 tsp. chopped fresh tarragon plus additional for garnish (optional) 1 pinch ground white pepper 1 can (6 ounces) refrigerated or canned white or lump crabmeat, drained and picked through 1. Preheat oven to 350°. In large skillet, cook bacon over medium heat 5 minutes, turning once; transfer bacon to rimmed baking pan.

2. In small bowl, stir garlic, 1/2 teaspoon salt, black pepper and cayenne; rub over both sides of steaks. Heat same skillet over medium-high heat. Add steaks and cook 4 minutes or until browned, turning once; transfer steaks to baking pan with bacon.

3. When cool enough to handle, wrap each steak with 2 slices bacon, securing with toothpicks; place on same pan and roast 15 minutes or until internal temperature reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and stand 5 minutes. (Internal temperature will rise to 145° upon standing.)

4. In small saucepot, melt about 1 tablespoon butter over medium-low heat. Add shallot: cook 3 minutes, stirring occasionally. Stir in wine; cook 3 minutes. Stir in lemon juice; cook 1 minute. Stir in cream and reduce heat to low; slowly whisk in remaining 7 tablespoons butter. Remove saucepot from heat; stir in tarragon, white pepper and remaining 1/4 teaspoon salt. In small microwave-safe bowl, heat crabmeat in microwave oven 10 seconds or until heated through; stir into butter mixture. Makes about 11/4 cups.

5. Remove toothpicks from steaks; serve with Crab Sauce spooned over and around steaks garnished with tarragon, if desired.

Approximate nutritional values per serving (1 steak, 10 tablespoons Crab Sauce): 1162 Calories, 98g Fat (51g Saturated), 380mg Cholesterol, 1319mg Sodium, 6g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 58g Protein

53

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Merry Christmas Crispy-Cheesy Brussels Sprouts Prep: 15 minutes • Roast: 20 minutes • Serves: 4

1 pound Brussels sprouts, trimmed and halved lengthwise 2 Tbsp. olive oil 1 tsp. Italian seasoning 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. paprika 1/4 tsp. kosher salt 1/2 cup grated Parmesan cheese Chopped fresh thyme for garnish (optional) 1. Preheat oven to 400°; line rimmed baking pan with nonstick aluminum foil. In large bowl, toss Brussels sprouts, oil, seasoning, garlic powder, onion powder, paprika and salt; spread in single layer on prepared pan. Sprinkle Brussels sprouts mixture with cheese; roast 20 minutes or until golden brown and crisp. Makes about 3 cups.

2. Serve Brussels sprouts sprinkled with thyme, if desired.

Approximate nutritional values per serving (3/4 cup): 107 Calories, 10g Fat (2g Saturated), 9mg Cholesterol, 302mg Sodium, 3g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 3g Protein

54

SERVE FLAVOR YOU CAN COUNT ON ©2021 Smithfield Foods

DECK THE PLATE

Seasoned

Deliciously good holiday helpings made easy.

GREETINGS © Bob Evans Farms, LLC 2023

no uctose

high frsyrup corn

Marzetti.indd 1

10/18/23 10:30 AM

EXPECT MORE FROM YOUR

SUPPLEMENTS More Science, More Expertise, More Innovation.

ǂ

For occasional sleeplessness. †Compared to single strain probiotics Source: IRI Total US-Multi Outlet: Latest completed 52 weeks ending 11/28/21.

◊

*These statements have not been evaluated by the Food and Drug Administration.

These products are not intended to diagnose, treat, cure or prevent any disease.

and Ester-C are a registered Trademarks of The Ester-C® Company. **Supportive but not conclusive research shows that EPA and DHA Omega-3 fatty acids may reduce the risk of coronary heart disease. See supplement facts panel for Omega-3 content.

706722NB-KA

naturesbounty.com

HAPPY HOLIDAYS From everyone at Sanderson Farms, we wish you happy holidays filled with warmth, comfort, and lots of good chicken.

POTATO GRATIN PREP TIME: 20 MIN

PORTIONS: 6

COOKING TIME: 1 HR 20 MIN

INGREDIENTS 1 Tbsp Country Crock® Plant Butter with Olive Oil • 2 lb russet potatoes, scrubbed and sliced ¼" thick • 1 tsp salt •

Pinch of black pepper 1 cup of your favorite vegan cheddar shreds • 1¼ cup Country Crock® Plant Cream • •

INSTRUCTIONS

©2023 Upfield

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 layers of potato slices in the skillet. Sprinkle salt and black 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 medium-high heat.

6. Transfer skillet to the oven and bake for 1 hour, or until potatoes are cooked and lightly browned on top.

BETTER TASTE. BETTER NUTRITION. BETTER EGGS.®

Share the joy

Keurig and K-Cup are trademarks of Keurig Green Mountain, Inc., used with permission.

Nestlé uses Starbucks trademarks under license.

Be Your Best Self with Best Choice

Holidayn nBaking with clean ingredients

jolly

Gingerbread

Gingerbread Mousse with Whipped Cream

Prep: 15 minutes plus chilling • Serves: 4 1/2 cup creamy almond butter 3 Tbsp. strained canned unsweetened coconut milk 2 Tbsp. maple syrup 2 tsp. pumpkin pie spice 1 1/2 tsp. molasses 1/2 tsp. vanilla extract 1/2 cup garbanzo beans liquid (from 15.5-ounce can low sodium garbanzo beans) 1/4 tsp. cream of tartar 1/3 cup frozen whipped topping, thawed 1 Tbsp. graham crackers, crushed 1. In medium bowl, whisk almond butter, coconut milk, syrup, pumpkin pie spice, molasses and vanilla extract until smooth.

2. In separate medium bowl, with mixer on high speed, whip bean liquid and cream of tartar 5 minutes or until stiff peaks form; gently fold into coconut milk mixture.

Divide mousse into four (4-ounce) glasses; refrigerate 1 hour.

3. Top mousse with whipped topping; sprinkle with graham crackers.

Approximate nutritional values per serving (1 mousse): 238 Calories, 19g Fat (5g Saturated), 0mg Cholesterol, 112mg Sodium, 21g Carbohydrates, 3g Fiber, 13 Sugars, 13 Added Sugars, 7g Protein

Deck the halls with the irresistible charm of gingerbread! Dive into spiced sweetness with our gingerbread-inspired wonders. Treat yourself to velvety gingerbread mousse, savor tempting gingerbread cookie bars and raise your glass with gingerbread martinis to toast this joyful season.

66

Gingerbread Cookie Bars

with Apple Butter-Cream Cheese Frosting Prep: 20 minutes plus cooling • Bake: 25 minutes • Serves: 24 Nonstick cooking spray 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. ground cinnamon 1 tsp. ground ginger 1/4 tsp. allspice 1/4 tsp. ground nutmeg 1 1/4 cups unsalted butter (2 1/2 sticks), softened 1/2 cup packed brown sugar

1/2 cup granulated sugar 1/3 cup mild (original) molasses 2 large eggs 1 package (8 ounces) cream cheese, softened 2 cups powdered sugar 1/3 cup apple butter 1/4 cup green, red and white sprinkles

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

2. In medium bowl, whisk flour, baking soda, cinnamon, ginger, allspice and nutmeg. In large bowl, with mixer on medium-high speed, beat 3/4 cup butter, sugars and molasses 2 minutes or until light and fluffy, scraping down bowl occasionally. Add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture and beat 30 seconds or until just incorporated. Press dough into bottom of prepared dish; bake 25 minutes or until golden brown and set.

Cool completely.

3. In separate large bowl, with mixer on medium-high speed, beat cream cheese, powdered sugar, apple butter and remaining 1/2 cup butter 2 minutes or until smooth. Makes about 2 cups.

4. Spread bar with frosting; sprinkle with sprinkles. Cut into 24 squares.

Approximate nutritional values per serving (1 square): 264 Calories, 13g Fat (8g Saturated), 51mg Cholesterol, 93mg Sodium, 35g Carbohydrates, 0g Fiber, 25g Sugars, 24g Added Sugars, 2g Protein

Gingerbread Martini Prep: 5 minutes • Serves: 1 1 oz. vanilla vodka, chilled 1 oz. hazelnut-flavored liqueur 1/2 oz. butterscotch schnapps 4 oz. ginger beer or ginger ale Ice cubes Dark rum

1. Pour first 3 ingredients into a cocktail shaker filled with ice. Shake well.

2. Strain into high ball glass or any 8 oz. glass filled with ice. Top with ginger beer or ginger ale.

3. Pour a little dark rum over the back of a spoon and float on top.

67

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jolly Gingerbread

Gingerbread Pancakes with Cranberry-Maple Syrup Prep: 20 minutes • Cook: 25 minutes • Serves: 6 Pancakes 3 large eggs 1/4 cup light brown sugar 2 Tbsp. molasses 11/4 cups buttermilk 1 cup apple juice or water 4 Tbsp. butter, melted 11/4 cups all-purpose flour 11/4 cups whole wheat flour 21/2 Tbsp. pumpkin pie spice 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt Nonstick cooking spray Cranberry-Maple Syrup 1 cup maple syrup 1/2 cup dried cranberries 2 tsp. fresh lemon juice 68

1. In medium bowl, whisk together eggs, brown sugar and molasses until frothy.

Add buttermilk, apple juice and butter, and whisk until incorporated. In large bowl, sift flours, pumpkin pie spice, baking soda, baking powder and salt. With wooden spoon, stir in egg mixture until just combined. Let stand 15 minutes.

2. Meanwhile, in small saucepot, heat syrup, cranberries and lemon juice to simmering over medium-low heat; simmer 5 minutes or until cranberries are plumped.

3. Heat griddle or large nonstick skillet over medium heat; spray lightly with cooking spray. In batches, pour ¼ cupfuls batter per pancake onto heated griddle and cook 1 minute or until air bubbles develop and underside is an even, golden color. Flip pancakes and cook 1 minute longer or until bottoms are golden brown.

Repeat with remaining batter, spraying griddle with cooking spray as necessary.

Serve immediately or cover loosely with foil to keep warm. Serve topped with Cranberry-Maple Syrup. Makes about 18 pancakes.

Approximate nutritional values per serving (3 pancakes, 1/4 cup syrup): 561 Calories, 11g Fat (7g Saturated), 117mg Cholesterol, 442mg Sodium, 105g Carbohydrates, 4g Fiber, 0g Sugars, 0g Added Sugars, 12g Protein

LOCK IN MOISTURE. LOCK OUT FRIZZ.

MAKE YOUR HOLIDAYS

MORE FLAVORFUL TOP OFF YOUR SEASONAL FAVORITES WITH GREAT TASTE.

THANKSGIVING LEFTOVER TURKEY CASSEROLE Prep time: 15 min. Cook time: 40 min.

INGREDIENTS • • •

3 cups leftover prepared stuffing, divided 4 cups coarsely chopped leftover cooked turkey (about 1 lb.)

3/4 cup Hellmann’s® Real Mayonnaise, divided

• • •

1/4 cup whole berry cranberry sauce 2 cups leftover mashed potatoes 1 cup shredded part-skim mozzarella cheese

DIRECTIONS 1. PREHEAT oven to 375°. Spray 8-in. baking dish with no-stick cooking spray.

Spoon in 1-1/2 cups stuffing, then top with turkey.

2. COMBINE 1/4 cup Hellmann’s® Real Mayonnaise with cranberry sauce; evenly spread over turkey.

3. COMBINE remaining 1/2 cup Mayonnaise, potatoes and cheese in large bowl.

Evenly spread on turkey, then top with remaining 1-1/2 cups stuffing.

4. BAKE 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries. ©2023 Unilever

SCAN HERE FOR RECIPE

y s ea

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

©2023 CONAGRA FOODS, INC. ALL RIGHTS RESERVED.

Orville Redenbacher’s® Pretzel Twists

Smart Balance® Peanut Butter Parkay® Confectioner’s Sugar

Parkay® Spreads, Sprays and Sticks 12-16.3oz

Cheers to festive flavors Cranberry Frost Mockmosa Ingredients:

Garnish:

4 oz orange juice, chilled 3 oz Sparkling Ice® Cranberry Frost

Orange Peel

Directions: Grab your champagne flute, add chilled orange juice, and top with Sparkling Ice® Cranberry Frost. Garnish with an orange peel twist. Cheers!

For more recipes, scan QR code or visit SparklingIce.com/recipes ©2023 Talking Rain Beverage Company • Sparkling Ice® is a registered trademark of Talking Rain. 202306822026

Celebrating 100 years of

Making life sweeter.

C

M

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CM

MY

CY

CMY

K

www.russellstover.com

HUGE

*Non-GMO Project Verified applies to RAGÚ red sauces only, except meat sauces, sauces with cheese, pizza sauces and single-serve pasta sauces. Made with olive oil applies to red sauces only, except pizza sauces. © 2023 Mizkan America, Inc.

because you’ve been good all...

today.

C

M

Y

CM

MY

CY

CMY

K

©2020 Wells Enterprises, Inc. All rights reserved.

Made to Melt You

HAPPY

Holidays

Kids Club

Make the holidays even more memorable with fun food crafts! Start your Thanksgiving feast with a festive Turkey Cheeseball, and get hands-on with adorable snowmen skewers made from your favorite fruits. Cap off any wintery evening with tasty reindeer cupcakes guaranteed to satisfy kids of all ages.

Turkey Cheeseball Prep: 10 minutes plus freezing • Serves: 12

1 package (8 ounces) cream cheese softened, 1 tsp. reserved 3/4 cup sharp Cheddar cheese spread 11/2 tsp. dried minced onion 1 tsp. Worcestershire sauce 1 package (2.5 ounces) real bacon pieces 2 candy eyes 1 piece candy corn 1 (21/2-inch) piece beef jerky 1/2 cup pecan halves and pieces 18 pretzel sticks 1 box (13.7 ounces) snack crackers

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

3. Use reserved cream cheese to attach candy eyes and candy corn “nose” to beef jerky; stick into 1 end of the cheeseball for the turkey “head.” Press pecan pieces onto outside of cheeseball; stick pretzel sticks into cheeseball in end opposite to the turkey head for “turkey feathers.” Makes about 23/4 cups cheeseball.

4. Serve cheeseball with crackers.

Approximate nutritional values per serving (3 2/3 tablespoons dip, 1 1/2 pretzel sticks, 2 crackers): 352 Calories, 25g Fat (10g Saturated), 38mg Cholesterol, 550mg Sodium, 1. In medium bowl, stir cream cheese, cheese spread, 26g Carbohydrates, 0g Fiber, 3g Sugars, 2g Added Sugars, onion and Worcestershire sauce; fold in bacon, cover and 9g Protein

freeze 20 minutes.

86

Banana Snowmen Skewers Prep: 15 minutes plus soaking • Serves: 4

1. Soak skewers in water 20 minutes.

4 (10-inch) wooden skewers 2 small bananas, trimmed and cut crosswise into 3/4-inch-thick slices (12 slices) 1/2 Tbsp. 100% apple juice 4 strawberries, hulled 4 green grapes 20 mini semisweet chocolate chips 1/8 tsp. sunflower seed butter 1/2 Mandarin orange segment, quartered crosswise 4 thin kiwi ribbons (shaved with vegetable peeler)

2. Thread banana slices lengthwise onto skewers to create “snowmen;” brush banana slices with apple juice. Thread strawberries and grapes onto skewers to create “hats;” gently press chocolate chips into snowmen to create “eyes” and “buttons.” Place a small dollop of sunflower seed butter in center of each “snowman face;” gently attach Mandarin orange to create “noses.” Wrap kiwi ribbons around snowmen to create “scarves.” Makes 4 skewers.

Approximate nutritional values per serving (1 skewer): 33 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 1mg Sodium, 8g Carbohydrates, 1g Fiber, 5g Sugars, 0g Added Sugars, 0g Protein

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Kids Club

Reindeer Cupcakes

Prep: 45 minutes plus cooling • Bake: 18 minutes • Serves: 24 Cupcakes 24 foil baking cups 1 package (16.5 ounces) Devil’s Food cake mix 1 package (3.4 ounces) chocolate instant pudding and pie filling 4 large eggs 1¼ cups whole milk ½ cup vegetable oil 1 cup unsalted butter (2 sticks), softened 2 cups powdered sugar, sifted 2 tsp. vanilla extract 1 cup semisweet chocolate chips, melted and cooled Reindeer 24 vanilla wafers 48 candy eyeballs 48 mini pretzel twists 24 candy coated chocolate pieces Cupcakes 1. Preheat oven to 350°. Line 2 standard-size muffin pans with baking cups. In large bowl, beat cake mix, pudding mix, eggs, milk and oil with mixer on medium speed 2 minutes; with rubber spatula, scrape bottom and sides of bowl. Fill baking cups 2/3 full with batter.

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

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

Reindeer 4. Place 1 vanilla wafer slightly off-center on 1 side of each cupcake; add 2 “eyes” above each wafer. For “antlers,” press bottom sides of pretzel twists into frosting over each “eye.” For “nose,” dot wafer with frosting and press candy coated chocolate piece into frosting.

Approximate nutritional values per serving (1 cupcake): 346 Calories, 21g Fat (8g Saturated), 78mg Cholesterol, 274mg Sodium, 37g Carbohydrates, 1g Fiber, 4g Protein 88

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