GATHERINGS Holiday 2019
Good Apples Page 8 Old-Fashioned Iced Sugar Cookies Page 51 Kid-Friendly Charcuterie Page 68
HOLIDAY HANDBOOK Page 18
the tastes that shape E V ERY JA R OF BER TOL L I SAU CE ®
The deliciously sweet Tuscan flavor of plump, sun-kissed, vine-ripened tomatoes added to freshly minced garlic and cooked lightly with olive oil is what shapes Bertolli . And that’s truly the Tuscan Difference. ®
©2019 Mizkan America, Inc.
Apple Crisp Tarts
Homemade Apple Butter
Homemade Apple Dutch Apple Cider Bread
You’re going to want to hold on to this one. We’ve created a go-to reference guide for preparing the ultimate traditional holiday spread.
Let’s start the season off by taking advantage of delicious Citrus and Herb Butter Roasted Turkey
Rosemary Garlic Rib Roast
Smokey Barbecue Maple Ham
late fall flavors. Our Good Apples section includes a couple classics – homemade apple butter and apple cider – as well as two fresh ideas for yummy baked goods. All these recipes are guaranteed to make your home smell warm and cozy.
Cream Cheese Mashed Potatoes
Honey Balsamic Roasted Carrots
Green Bean Casserole
Our Holiday Handbook section has everything you need to serve your guests the perfect holiday feast, prepared from scratch. Just select your protein (or multiple proteins) – choose from recipes for turkey, standing rib roast, and ham. Then prepare your favorite sides. We’ve included our favorite recipes for all the classics – stuffing, mashed
potatoes, green bean casserole, and more!
If you’re planning to include spirits on your holiday menu, check out our Holiday Cocktails. Enjoy flavors like apple, plum, cinnamon, and maple. Autumn Harvest Sangria
Plum & Thyme Prosecco Smash
Apple Pie Moscow Cinnamon Maple Mule Whiskey Sour
HOLIDAY PIE COVER RECIPE
Don’t forget dessert! We’ve included recipes for the best of the best Holiday Pies – pecan, pumpkin, and salted caramel apple. Plus, we’ve included a throwback recipe for Old-Fashioned Iced Sugar Cookies. This recipe originally ran back in 2016, but it was such a hit we wanted to make
Salted Caramel Apple Pie
Old-Fashioned Iced Sugar Cookies
sure it was included again this year! After all that sugary sweetness, how about something a little healthier? Try our Roasted Sweet Potato Rounds. They’re simple but elegant and would pair perfectly with any holiday meal.
Healthy for You: Roasted Sweet Potato Rounds
The holidays are a great time to get little ones involved in the kitchen! Check out our suggestions for Kid-Friendly Charcuterie, complete with a recipe for Veggie Dip. Great for the kids’ table or for the whole family to enjoy!
Kids Club: Kid-Friendly Charcuterie
From all of us at Price Chopper, we hope you and yours enjoy a wonderful holiday season.
DISCOVER EXCELLENCE WITH ALL YOUR SENSES
Awaken your senses with the ultimate chocolate pleasure, EXCELLENCE. Discover the expertise and craftsmanship of the Lindt Master Chocolatiers in blending the most aromatic cocoa beans with the finest ingredients to create a rich and refined dark chocolate of intense flavor and elegant texture. Learn more at Lindt.com
EVEN BUTTER LOVERS LOVE IT Â©2019 Upfield
MAKE YOUR BEST CHILI EVEN BETTER
©2019 Bush Brothers & Company
When every ingredient counts, trust the quality and slow-simmered flavor of BUSH’S® Chili Beans – the beans made for chili.
CHEESE LOVERâ€™S MAC & CHEESE
REAL , NATURAL CHEESE MAKES A DIFFERENCE
ULTIMATE HOLIDAY GRILLED CHEESE
Take Home an American Classic
good One of our favorite flavors of the harvest season! Apples are so versatile and really shine as the star of a good recipe. Try these for both their delicious taste and their tendency to make your home smell wonderful.
APPLE CRISP TARTS INGREDIENTS • • • • • • • • • • • •
2 pie crusts, homemade or refrigerated store-bought 5 Granny Smith apples, peeled, cored, and diced 1/4 cup granulated sugar 1 tsp cinnamon 2 tbsp lemon juice 1 tbsp corn starch 1 cup flour 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 tsp kosher salt 2/ 3 cup rolled oats 10 tbsp cold unsalted butter, diced
DIRECTIONS 1. 2. 3. 4. 5. 6. 7.
Preheat oven to 350°. Use cooking spray or grease two muffin tins. Cut 24 2-inch circles out of the pie crusts (if you run out of pie crust, gather your scraps and re-roll them to 1/4-inch thickness). Add the pie crust to the muffin tins. In a small saucepan add the apples, sugar, cinnamon, lemon juice, and corn starch. Cook for 5-7 minutes until the apples are softened and thickened. To make the crisp topping add the flour, sugar, brown sugar, salt, oats, and butter to a bowl and combine with a fork or pastry cutter. Add one tablespoon of apple filling to each muffin well. Add one tablespoon of the crumble topping on top. Spray the tops with cooking spray to help hold the crumble topping together. Bake for 18-20 minutes. Let cool completely before carefully removing.
HOLIDAY 2019 | good apples | 9
homemade APPLE BUTTER INGREDIENTS • • • • • •
21/2 pounds (roughly 8 cups) apples, peeled, cored, and sliced 2 tbsp lemon juice 2/ 3 cup light brown sugar 2 tsp cinnamon 1/2 cup apple juice or apple cider 2 tsp vanilla extract, optional
DIRECTIONS 1. 2. 3.
Add apples to a 5-quart Dutch oven or stockpot. Toss apples with lemon juice to prevent browning. Sprinkle brown sugar and cinnamon over apples. Toss to coat well. Stir in apple juice (or apple cider) and vanilla. Cook over medium heat until apples are tender. Use an immersion blender to puree apples. Alternately, transfer batches of apple mixture to a blender to process until smooth. Reduce heat to low. Cook, stirring occasionally, for 11/2-2 hours. Apple butter is done when it is thick and jam-like. It should hold its shape on a spoon and not slide off immediately. You can also test by creating a straight line through the mixture with a spatula. If the mixture holds its shape and does not immediately close the gap, it is done. Add to clean storage containers. Cool to room temperature, cover, and chill until ready to use.
10 | good apples | HOLIDAY 2019
homemade APPLE CIDER INGREDIENTS
• • • • • •
10–12 medium apples (assorted varieties), quartered 2 oranges, quartered 4 cinnamon sticks 1 tbsp whole cloves 1 tsp whole allspice 16 cups water, more or less 1/2 cup maple syrup or brown sugar
3. 4. 5. 6.
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. Heat the cider over high heat until it reaches a simmer, then reduce heat to medium-low, cover, and simmer for about 2 hours, or until the apples are completely soft. 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. 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. Stir in your desired amount of maple syrup or brown sugar, to taste. Serve warm.
NOTE For a tasty apple cider cocktail, add rye whiskey or rum.
HOLIDAY 2019 | good apples | 11
dutch APPLE BREAD INGREDIENTS • • • • • • • • • •
1/2 cup (1 stick) butter, softened 1 cup granulated sugar 2 eggs 1/2 cup milk 1 tsp vanilla extract 2 cups all-purpose flour 1/2 tsp salt 1 tsp baking powder 11/2 cups green apple, peeled, cored, and diced 1/2 cup walnuts or pecans, chopped
• • • • •
5 tbsp buttеr 1/ 3 сuр flour 2 tbsp grаnulаtеd ѕugаr 2 tbsp brоwn ѕugаr 2 tѕр ground cinnamon
• • • •
1 tbsp buttеr, melted 1/2 cup powdered ѕugаr 1 tbsp mіlk 1/4 tsp vаnіllа еxtrасt
Preheat oven to 350°. Line an 8-inch or 10-inch bread pan with parchment paper or spray with cooking spray. 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.
Combine butter, flour, both sugars, and cinnamon with a fork or pastry blender until crumbly. Sprinkle over batter in pan. 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.
HOW TO CREAM BUTTER AND SUGAR 1. 2.
Place softened butter and sugar into large mixing bowl. 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.
FROM OUR FAMILY TO YOURS Authentic Italian ingredients for your family's favorite holiday dishes.
Follow us on Facebook or visit cervasi.com for more recipes, coupons and specials.
Holiday Dessert with a
Brown Sugar & Bacon Puff Twists Thaw: 40 minutes Cool: 5 minutes
Prep: 20 minutes Serves: 18
¼ cup packed light brown sugar ½ of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed 9 slices uncooked bacon
Bake: 15 minutes
3 tablespoons grated or shredded Parmesan cheese ¼ teaspoon cayenne pepper
Directions: 1. Heat the oven to 400°F. Line 2 baking sheets with parchment paper. 2. Sprinkle half the brown sugar on the work surface. Unfold the pastry sheet on the work surface. Sprinkle the pastry with the remaining brown sugar. Roll the pastry sheet into a 14x10-inch rectangle. Cut the pastry sheet in half lengthwise. Cut each half crosswise into 18 (3/4-inch wide) strips, making 36. 3. Cut the bacon slices in half lengthwise, then crosswise, making 36 (about 5x1/2-inch) strips. 4. Place 1 bacon strip on each pastry strip. Twist the pastry and bacon together and place on the baking sheets, pressing down the ends. Stir the cheese and cayenne pepper in a small bowl. Sprinkle the pastries with the cheese mixture. 5. Bake for 15 minutes or until the pastries are golden brown and the bacon is crisp. Let the pastries cool on the baking sheets on wire racks for 5 minutes.
For more recipes, visit puffpastry.com
©2017 Pepperidge Farm, Incorporated.
Green Bean Casserole Thaw: 40 minutes Cool: 5 minutes
Prep: 20 minutes Serves: 18
2 cans Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
Bake: 15 minutes
1 cup milk 2 teaspoons soy sauce ¼ teaspoon ground black pepper 8 cups cooked cut green beans 2⅔ cups French’s® French Fried Onions
Directions: 1. Stir the soup, milk, soy sauce, black pepper, beans and 1⅓ cups onions in a 13x9x2-inch baking dish or a 3-quart casserole. 2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 3. Bake for 5 minutes or until the onions are golden brown.
For more recipes, visit campbellskitchen.com
©2017 CSC Brands LP
HOLIDAY CENTERPIECE Savor the real flavor of Smithfield ® Spiral Sliced Hams this holiday season. Slow-smoked and cured-to-perfection.
©2019 Smithfield Foods
CHEESE BOARD Our number one suggestion for building the perfect charcuterie or cheese board is to include a wide variety of ﬂavors, textures, and colors. Choose your favorite item from each category listed below, pre-cut the hard cheeses, then arrange on a beautiful platter. Have fun!
Aged Cheddar Gouda Italian Cheese
Baguettes Crusty Breads Ciabatta
Havarti Young Gouda Gruyére
Brie Goat Logs Fresh Mozzarella
Water Crackers Crisps Bruschetta
Panino’s Prosciutto Salami
Grapes Strawberries Dried Fruits
ANTIPASTO Olives Cornichon Peppadews
Flavored Almonds Caramelized Pecans Cashews
DIPS & SPREADS Cheese Dips Preserves Cheese Spreads
HOLIDAY HANDBOOK The next few pages detail everything you need for the perfect traditional holiday spread. We hope you and your family enjoy these all-time favorites.
HOLIDAY 2019 | holiday handbook | 19
20 | holiday handbook | HOLIDAY 2019
citrus & herb butter
ROASTED TURKEY INGREDIENTS
• • • • • • • • •
In a small bowl, combine all ingredients and stir together. Set aside.
Preheat the oven to 500°. Rinse the turkey inside and out. Pat the skin dry and place on a roasting rack inside a large roasting pan. Stuff the cavity of the bird with the orange, lemon, apple, garlic, and herbs. Tuck the wing tips under the turkey. Carefully loosen the skin by running your hand between the skin and the breast meat working your way down to the leg. Take 1/4 of the butter mixture and rub it under the skin over the breast and leg meat being sure to coat as much of the turkey as possible. Repeat on the opposite side and then coat the remaining butter mixture over the skin, being sure to cover the entire turkey. Sprinkle the breast and legs of the turkey with salt and pepper and tie the legs together with kitchen twine. Roast the turkey on the lowest level of the oven at 500° for 30 minutes, and then turn the oven temperature down to 350° and insert a probe thermometer* into the thickest part of the breast. Set the alarm on the thermometer to 160°. A 14-16 pound turkey takes approximately 2-21/2 hours of roasting time total. Remove from the oven and cover with foil. Let the turkey rest for approximately 30 minutes before carving.
Citrus and Herb Butter
1 large navel orange, zested and juiced 1 large lemon, zested and juiced 3 cloves garlic, minced 4 tablespoons fresh sage, chopped 3 tablespoons fresh rosemary, chopped 3 tablespoons fresh thyme, chopped Pinch of kosher salt Pinch of fresh ground black pepper 1 stick of unsalted butter, at room temperature
Turkey • • • • • • • • •
14-16 pound turkey, thawed 1/2 large orange, cut in two wedges 1 lemon, quartered 1/2 large Granny Smith apple, cut in two wedges 1 garlic head, halved horizontally 5 sprigs of sage 2 sprigs of rosemary 5 sprigs of thyme Kosher salt and fresh ground black pepper
Citrus and Herb Butter Turkey 4. 5.
* You can also use an instant-read thermometer, just remember to check the turkey before the 2-hour mark to avoid overcooking
HOLIDAY 2019 | holiday handbook | 21
RIB ROAST INGREDIENTS • • • • • • •
8 pound bone-in rib roast 1 cup butter, softened 1/4 cup fresh rosemary, minced 8 cloves garlic, minced 1 tbsp sea salt 1 tbsp fresh ground black pepper 2 tsp ground thyme
DIRECTIONS 1. 2. 3. 4. 5. 6.
Preheat oven to 450°. Let rib roast come to room temperature (this will take 3-4 hours). Combine butter, rosemary, garlic, salt, pepper, and thyme to create a paste. Rub paste all over rib roast, then place in a roasting dish, bone side down. Roast for 15 minutes, then reduce the temperature to 325° and cook for about 21/2 hours. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. Cook to 125° for medium-rare and 130° for medium. Remove from oven and tent with aluminum foil. Let rest, tented, for 15 minutes.
22 | holiday handbook | HOLIDAY 2019
smokey barbecue maple
INGREDIENTS • • • • • • • •
12-14 pound cured and smoked bone-in ham 1 cup pure maple syrup 1/4 cup smoked paprika 2 tbsp ground cinnamon 2 tbsp ground cumin 2 tbsp garlic powder 2 tbsp onion powder 2 tbsp fresh coarsely ground black pepper
DIRECTIONS 1. 2. 3. 4. 5.
Preheat oven to 350°, with the rack in the lower third of oven. If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep. Brush the ham with maple syrup (reserving some syrup for basting while cooking). Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere. Position roasting rack in roasting pan, pour 2 cups water into pan, and place prepared ham fat side up on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup. Increase the oven temperature to 400°. Return ham to oven uncovered. Bake 40 minutes to 1 hour more, until glaze has caramelized and the ham’s internal temperature reads 135° when an instant-read thermometer is inserted in the middle of the ham (avoiding bone). Let rest 10 minutes before carving.
HOLIDAY 2019 | holiday handbook | 23
STUFFING INGREDIENTS • • • • • • • • • • • •
3/4 cup (11/2 sticks) unsalted butter, plus more for baking dish 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups) 21/2 cups yellow onions, chopped 11/2 cups celery, 1/4-inch sliced 1/2 cup flat-leaf parsley, chopped 2 tbsp fresh sage, chopped 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped 2 tsp kosher salt 1 tsp freshly ground black pepper 21/2 cups chicken stock, divided 2 large eggs
MASHED POTATOES INGREDIENTS • • • • • •
Preheat oven to 250°. Butter (or use cooking spray) a 13x9-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with dried bread then stir in herbs, salt, and pepper. Drizzle in 11/4 cups stock and toss gently. Let cool. Preheat oven to 350°. Whisk 11/4 cups stock and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
5 pounds Yukon Gold potatoes, peeled and quartered 1 stick unsalted butter, melted 8 ounces cream cheese, room temperature 1/2 to 1 cup milk, half and half, or heavy cream 2 tsp kosher salt 1/2 tsp freshly ground black pepper
Place potatoes in a large pot and add enough cool water to cover. Bring to a boil. Cook for 15-20 minutes, until potatoes are tender and a fork can be inserted into the center of the wedges easily. Drain potatoes in a colander. Add butter, cream cheese, 1/2 cup milk, kosher salt, and pepper to the still-hot pot, then place the hot potatoes on top. Let sit for about a minute, then use a potato masher to combine until the butter and cream cheese have melted. Leave as-is for chunkier mashed potatoes, or for smoother potatoes use a hand mixer or a stand mixer fitted with the paddle attachment to gently combine to desired consistency, adding additional milk as needed. Don’t over-whip, or potatoes will become gluey. Season to taste with additional salt and pepper and serve.
24 | holiday handbook | HOLIDAY 2019
ROASTED CARROTS INGREDIENTS • • • • • • •
2 tbsp honey 2 tbsp balsamic vinegar 1 tbsp olive oil Kosher salt and fresh ground black pepper, to taste 10 medium carrots, peeled and halved lengthwise Few sprigs fresh thyme Sprinkle of fresh parsley, finely diced, for garnish
DIRECTIONS 1. 2. 3.
Preheat oven to 375°. In a bowl, mix honey, balsamic vinegar, olive oil, salt, and pepper to make a glaze. On a baking sheet, combine carrots, thyme, and 3/4 of glaze, ensuring carrots are coated as evenly as possible. Roast for 15-20 minutes or until the carrots begin to caramelize. Remove the baking sheet from the oven, flip the carrots, and pour over the remaining glaze. Return to the oven until nicely browned and sticky. This can take up to another 20-25 minutes depending on the size of your carrots. To serve, pour over any remaining glaze from the baking sheet and sprinkle with parsley.
CASSEROLE INGREDIENTS • • • • • • •
6 tbsp butter, divided, plus more for dish 1 medium onion, diced 1 red bell pepper, diced 1 pound mushrooms, sliced 1 tsp kosher salt 1/2 tsp fresh ground black pepper 11/2 pounds fresh green beans, trimmed, cut into
• • • • • •
2-inch pieces 6 tbsp flour 2 cups milk Pinch of cayenne pepper Pinch of nutmeg 1 cup grated Parmesan cheese 1/4 cup bread crumbs
1/4 cup canola oil 4-6 shallots, sliced thin
4. 5. 6.
Melt 2 tablespoons butter in a large skillet; add onion and sauté until softened. Add bell pepper and mushrooms. Cook until softened and most of liquid has evaporated. Season with salt and pepper. Set aside to cool. Fill a large bowl with ice water. Bring a saucepan of water to boil, add beans, and cook until just tender, about 4-5 minutes. Drain beans and plunge into ice bath to stop cooking. When cooled, drain and add to mushroom mixture. Melt remaining 4 tablespoons butter in medium saucepan on medium heat. Add 4 tablespoons flour and whisk constantly until mixture begins to turn golden. Pour in milk, whisking constantly, until mixture has thickened. Stir in cayenne and nutmeg. Remove from heat and let cool to room temperature, stirring occasionally. Pour over beans and toss to combine. Preheat oven to 350°. Butter a 2-quart casserole dish. Spread half of the green bean mixture over the bottom. Sprinkle half the Parmesan over the top, then spread with remaining green beans. Combine remaining Parmesan with the bread crumbs and sprinkle over the casserole. Cover with foil and bake for 20-30 minutes until casserole is bubbly and heated through then uncover casserole and bake under broiler until top is golden brown.
Topping 7. 8.
Heat canola oil in medium skillet. Toss shallots with remaining 2 tablespoons flour. Fry until golden brown. Sprinkle casserole with fried shallots, serve immediately.
HOLIDAY 2019 | holiday handbook | 25
CRANBERRY SAUCE INGREDIENTS • • • • • • •
2/ 3 cup sugar 1/2 cup orange juice 1/2 cup water 1/4 tsp ground cinnamon 1 cinnamon stick 1/4 tsp kosher salt 1 12-ounce bag fresh cranberries
DINNER ROLLS INGREDIENTS • • • • • • •
In medium saucepan over medium-high heat add sugar, orange juice, water, cinnamon, cinnamon stick, salt, and cranberries and bring to a simmer until cranberries start to pop. Continue to simmer, stirring occasionally, for about 15-20 minutes until slightly thickened and popping stops. Pour into serving dish, cover, and refrigerate until chilled, about 30 minutes.
1 packet rapid rise yeast 1/2 cup whole milk 1/4 cup water 2 tbsp unsalted butter, melted 2 cups flour, divided, plus more if needed 11/2 tbsp sugar 1 tsp kosher salt
3. 4. 5.
Add the yeast to the bowl of a stand mixer. In a saucepan heat the whole milk, water, and butter until very warm (use a thermometer to ensure the mixture is between 120° and 130° degrees). Add the warm milk mixture to the yeast and let it sit for 5 minutes. Add 11/2 cups flour, sugar, and salt and combine using the whisk attachment for 2 minutes on medium speed. Add the remaining 1/2 cup flour, change to the dough hook attachment, and mix on medium speed for another 8-10 minutes until the dough is smooth and elastic. Preheat the oven to 375°. Roll the dough into 12 even-sized balls and place them in a grid in an 8x8-inch baking dish. Cover with a dry, clean kitchen towel in a warm place for 30 minutes. The rolls should double in size. Brush the rolls with melted butter and bake for 20 minutes.
HOLIDAY PARTY? LAYER ON THE FLAVOR
CHEESY HASH BROWN CASSEROLE - 3 cups sour cream - 1 1-oz. package Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet - 6 slices thick-cut bacon, cooked until crisp and crumbled - ½ cup sliced scallions - 2 cups shredded cheddar cheese - 28 oz. shredded hash browns, refrigerated or frozen
Preheat oven to 400°F. Grease a 9x13-inch baking dish and set aside.
Mix the sour cream, Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet, crumbled bacon, scallions and cheese together in a large bowl until well combined. Add the shredded hash browns and stir until everything is evenly coated.
Pour into the baking dish, and cook, uncovered, for 40–45 minutes, until crisp and golden.
For safe meat preparation, reference the USDA website.
ALL TRADITIONS SHOULD TASTE THIS DELICIOUS Get the original recipe at Campbells.com
Baked Ziti with Meatballs Prep: 15 min. Cook: 40 min. Serves: 5
Ingredients 16 ounces ziti pasta, uncooked 1 (24 ounce) jar marinara sauce
1 (14 ounce) package ArmourÂŽ Italian Style or Original Meatballs, thawed 2 cups grated mozzarella or provolone cheese
1. Heat oven to 375Â°F. Cook pasta according to package directions. Meanwhile, cut meatballs in half. 2. Combine marinara sauce and meatballs in a large skillet; bring to a boil over high heat. 3. Reduce heat to medium-low; stir well, cover and simmer 5 to 6 minutes or until meatballs are heated through, stirring once. 4. Stir in drained pasta; mix well. 5. Transfer half of mixture to an 8 or 9-inch baking dish; top with 1 cup of the cheese. Repeat layering with remaining pasta mixture and cheese. 6. Bake 20 to 25 minutes or until heated through and cheese is melted. ÂŠ2019 Smithfield Foods
For more time-saving recipes, visit armourmeats.com
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Honestly Simple® ©2018 Simply Orange Juice Company.
Celebrate the season with classic holiday flavors. Theyâ€™re back for a limited time!
HOLIDAY COCKTAILS You can enjoy all the flavors of the season in your glass! These recipes will have your guests asking for more. Plus, they pair perfectly with any holiday meal.
autumn harvest sangria
cinnamon maple whiskey sour
plum & thyme prosecco smash autumn pie oscow mule
HOLIDAY 2019 | holiday cocktails | 35
• • •
1 cup water 1 cup sugar 6 cinnamon sticks
• • • • •
1 bottle light-bodied Spanish wine 2 cups apple cider 1/2 cup pear or apple brandy 1/4 cup cinnamon simple syrup 1 Honeycrisp apple, cored and chopped 1 green pear, cored and chopped 1/2 orange, quartered and sliced Seeds from one pomegranate (about 1/2 cup)
Cinnamon Simple Syrup
• • •
Cinnamon Simple Syrup
In a saucepan, combine water and sugar. Bring to a boil over high heat and cook until the sugar dissolves and the liquid just starts to thicken. Transfer the liquid to a heatproof container, add the cinnamon sticks, and chill for at least 4 hours.
Sangria 2. 3.
In a large pitcher, combine the wine, apple cider, brandy, cinnamon simple syrup, and fruits. Refrigerate at least 4 hours or overnight prior to serving.
plum & thyme
PROSECCO SMASH INGREDIENTS
• • •
1/2 cup sugar 1/2 cup water 6 sprigs thyme
• • • •
2 plum, peeled and chopped 1/4 cup thyme simple syrup Juice from one lemon 1 bottle Prosecco
Thyme Simple Syrup
Thyme Simple Syrup
In a saucepan, combine water and sugar. Bring to a boil over high heat and cook until the sugar dissolves and the liquid just starts to thicken. Transfer the liquid to a heatproof container, add the thyme sprigs, and chill for at least 4 hours.
Prosecco Smash 2. 3. 4. 5.
Muddle the plums with the thyme simple syrup and lemon juice until all of the plum juices have been released. Pour mixture into a cocktail shaker and shake with ice. Fill two glasses half full with crushed ice. Strain the mixture into the glasses. Top off with Prosecco and garnish with extra plum slices and thyme sprigs.
MOSCOW MULE INGREDIENTS • • • •
4 ounces apple cider 4 ounces apple pie or caramel vodka 1 bottle Fever Tree ginger beer Cinnamon sticks and apple slices, for garnish
DIRECTIONS 1. 2. 3. 4. 5.
Fill two copper mugs with crushed ice. In a cocktail shaker combine the apple cider and vodka. Shake to combine. Pour half of the apple cider mixture into each mug. Top each mug with ginger beer until full. Garnish with cinnamon sticks and apple slices.
WHISKEY SOUR INGREDIENTS • • • •
2 ounces bourbon 1 ounce fresh lemon juice 1/2 ounce maple syrup Pinch of ground cinnamon, optional
DIRECTIONS 1. 2.
Fill a cocktail shaker or mason jar about two-thirds full with ice. Pour in the bourbon, lemon juice, maple syrup and a pinch of ground cinnamon. Securely fasten the lid and shake well. Pour fresh ice into your cocktail glass and strain the cold whiskey sour mixture into the glass.
together for the holidays. NATURALLY. Sparkling water with naturally sourced colors and flavors.
CRANBERRY CITRUS SPARKLER WHAT YOU NEED 2 oz 3 1½ oz 2 oz 1 1
HOW TO MAKE IT
Sparkling Ice Cranberry Frost Cranberries Cranberry Juice Orange Juice Citrus Bitters Orange Peel Garnish ®
In a highball glass muddle cranberries. Add cranberry juice, orange juice, and citrus bitters. Top with Sparkling Ice Cranberry Frost and garnish with orange peel.
©2019 Talking Rain Beverage Company • SPARKLING ICE® is a registered trademark of Talking Rain. 2019083649
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Marie Callender’s® Pumpkin Pie 36oz
Reddi-wip® Original 6.5oz
Orville Redenbacher’s® Movie Theater Butter 3pk
For this recipe and more, visit
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Peter Pan® Creamy Peanut Butter 16.3oz
Peanut Butter Popcorn Munch
®2019️ CONAGRA FOODS, INC. ALL RIGHTS RESERVED.
Orville Redenbache r’s® Pretzel Twists Peter Pan® Peanut Butter Parkay® Confectioners’ Sugar
Parkay® Spreads, Sprays and Sticks 12-16.3oz
because youâ€™ve been good all...
ÂŠ2019 Wells Enterprises, Inc. All rights reserved.
Enjoy our favorite recipes for the sweetet part of your family meal! They vary in time and skill level so you can find the best fit for your schedule.
PECAN PIE INGREDIENTS • • • • • • • • •
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
DIRECTIONS 1. 2. 3. 4.
Preheat oven to 350°. Carefully place the pie crust into a 9-inch pie dish. Spread pecans evenly inside pie crust. Set aside. Whisk the eggs, corn syrup, brown sugar, vanilla, butter, salt, and cinnamon together in a large bowl. Once completely combined, pour evenly over pecans. 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. Slice and serve pie warm or at room temperature.
HOLIDAY 2019 | holiday pie | 41
PUMPKIN PIE INGREDIENTS • • • • • • • • • • • • •
1 cup heavy cream 1 cup whole milk 3 large eggs, plus 2 large yolks 1 tsp vanilla extract 1 15-ounce can pumpkin puree 1 cup drained candied yams ¾ cup sugar ¼ cup pure maple syrup ¼ tsp ground ginger ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp finely ground sea salt 1 pie crust, homemade or store-bought
DIRECTIONS 1. 2. 3.
Preheat oven to 400°. Adjust oven rack to lowest position and place rimmed baking sheet on the rack. Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Set aside. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to a simmer over medium heat, 5-7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10-15 minutes. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Whisk strained mixture again. Place pie crust in pie dish and carefully place dish on the preheated baking sheet. Pour the filling into the pie crust and bake for 10 minutes at 400°. Without taking the pie out of the oven, reduce the heat to 300°, and continue baking until edges of pie are set, 20-35 minutes longer. The center 2 inches of the pie should look firm but jiggle slightly; the pie finishes cooking with residual heat. Transfer pie dish to wire rack and cool to room temperature (do not refrigerate until pie has come to room temperature). Cut into wedges and serve at room temperature or chilled with whipped cream.
42 | holiday pie | HOLIDAY 2019
SALTED CARAMEL APPLE PIE INGREDIENTS
Salted Caramel Sauce • •
• • • • • • • • •
1 cup granulated sugar 6 tbsp salted butter, room temperature, cut into 6 pieces 1/2 cup heavy cream 1 tsp salt 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 teaspoons ground cinnamon 2 pie crusts, homemade or storebought Salted Caramel Sauce
Egg Wash • •
1 large egg beaten with 1 tbsp milk Coarse sugar for sprinkling on crust, optional
Salted Caramel Sauce 2. 3. 4. 5.
Pie 6. 7. 8. 9. 10.
11. 12. 13.
Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heatresistant 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. 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. 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. 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. Remove from heat and stir in 1 teaspoon of salt. Allow to cool slightly before using. Caramel thickens as it cools. 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. Carefully place one pie crust into a 9-inch pie dish. Trim the overhang of crust and discard. 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. Preheat oven to 400°. 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. Trim the overhang of crust and discard. Crimp the edges of the dough with a fork or your fingers. Lightly brush the lattice top with the egg wash. Sprinkle with coarse sugar. Place the pie onto a large rimmed 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. Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve.
Carefully curated flavors crafted to delight with
Want more info? Call 1-800-MY DAIRY or visit www.turkeyhill.com/new/triopolitan
Â©2018 TURKEY HILL DAIRY 02240DE18IP
Always the Life of the Par ty Coffee & Donut Truffles Ingredients 4 old-fashioned cake doughnuts, broken into pieces 1 container (8 ounces) Wisconsin Mascarpone cheese 6 ounces white baking chocolate, chopped 2 tablespoons espresso powder Coffee beans or chocolate-covered coffee beans, optional
Directions Place doughnuts and mascarpone in a food processor; cover and process until mixture is smooth. Tranfer to a bowl; wrap tightly with plastic wrap. Refrigerate overnight. Line a 15 x 10-inch baking pan with parchment paper. Shape doughnut mixture by tablespoonfuls into 20 balls, about 1 1/2-inches each. Place on prepared pan. Refrigerate for 1 hour. Melt chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Dip balls in chocolate; let any excess chocolate drip off. Return to pan. Dust with espresso powder. Garnish with coffee beans if desired. Refrigerate until set.
ÂŠ2019 Dairy Farmers of Wisconsin
Not your Grandma’s PUMPKIN
Put a twist on a classic homemade pie that goes beyond how you garnish it. This delicious recipe takes the classic Thanksgiving pumpkin pie and fills it with HERSHEY’S Milk Chocolate Chips. The result is an extra rich dessert that everyone will want to save room for. And it's still easy to make!
INGREDIENTS 1 (6 oz) packaged chocolate flavored crumb crust 1 egg yolk, slightly beaten 1 egg, slightly beaten 1 can(15 oz.) pumpkin 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 2 teaspoons pumpkin pie spice 3/4 cup HERSHEY'S Milk Chocolate Chips. Divided Whipped cream Additional HERSHEY'S Milk Chocolate Chips for garnish
DIRECTIONS 1. Heat oven to 350° F. Brush bottom and side of crust with egg yolk to seal crust. Place crust on baking sheet; bake 5 minutes. 2. Blend remaining whole egg, pumpkin, sweetened condensed milk and pumpkin pie spice in large bowl. Stir in 1/2 cup milk chocolate chips; pour into crust. 3. Place remaining 1/4 cup chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle melted chocolate over pie in decorative pattern. 4. Bake on baking sheet 50 to 55 minutes or until wooden pick inserted into center of pie comes out clean. Cool 1 hour. Serve topped with whipped cream; garnish with additional milk chocolate chips, if desired. Cover; refrigerate leftover pie. Makes 8 servings.
DARK COFFEE EXPLORE THE FULL RANGE OF RICH, SMOOTH DARK ROAST VARIETIES FROM NEW FOLGERS® NOIR™.
©/TM/® The Folger Coffee Company
mudd budd y ie s
make the mix that makes
THE HOLIDAY V I S I T C H E X .CO M F O R T H E S E R EC I P E S & M O R E
ty r a p ix m
itâ€™s more than a bag
It's a present in a pinch
ÂŠ2019 S.C. Johnson & Son, Inc. All Rights Reserved.
HOLIDAY 2019 | old-fashioned iced sugar cookies | 51
These perfect sugar cookies first appeared in our Holiday 2016 issue. They’re back by popular demand for your holiday cookie baking festivities!
INGREDIENTS • • • • • • • • • • • • • • •
1 cup butter, softened 11/2 cups sugar 1 egg 1/2 cup sour cream 1 tsp vanilla extract 4 cups all-purpose flour, sifted 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 2 cups powdered sugar 1 tsp vanilla extract 1/4 tsp salt 3 to 4 tbsp heavy whipping cream Food coloring and sprinkles
DIRECTIONS 1. 2. 3. 4. 5. 6. 7. 8.
In a large bowl cream butter and sugar (see page 11) until light and fluffy. Beat in the egg, then sour cream and vanilla. In another bowl mix the flour, baking powder, baking soda, salt, and cinnamon. Gradually beat into creamed mixture. Divide dough into three portions. Shape each into a disk and wrap in plastic. Refrigerate for 30 minutes or until easy to handle. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4” thickness. Cut with floured cookie cutters to prevent sticking. Place cookies 2 inches apart on greased baking sheets. Bake for 10-12 minutes or until light brown. Remove to wire rack to cool completely. In a small bowl mix the powdered sugar, vanilla, salt, and enough heavy whipping cream to reach desired consistency. Tint with food coloring. Decorate cookies as desired with icing and sprinkles.
HELPFUL HINT You can freeze unbaked cookie cutouts on baking sheets until firm. Place in freezer bags. Freeze up to 3 months. No need to thaw. You can bake cookies as directed, adding an extra minute or two to baking time.
DARK CHOCOLATE GANACHE CHEESECAKE
Prep Time: 35 mins. | Total Time: 5 hrs. 25 mins | Makes: 16 servings
1-1/2 3 1/3 4 1 1 4 1 6 1
WHAT YOU NEED
cups graham cracker crumbs Tbsp. sugar cup butter or margarine, melted pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened cup sugar tsp. vanilla eggs tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.) oz. BAKER’S Bittersweet Chocolate cup fresh raspberries
CHOCOLATE CHIA PUDDING Prep Time: 12 hrs. 10 mins. | Makes: 4 servings
SCAN F OR
© 2019 Kraft Foods
Inspi rin g
MICROWAVE milk and 1-1/2 oz. chocolate in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Stir in chia seed. SPOON into 4 small bowls. REFRIGERATE overnight. MAKE curls with remaining chocolate. Serve pudding topped with fruit, nuts and chocolate curls.
1/4 1/2 1/2 1/4
cup almond milk oz. BAKER’S Semi-Sweet Chocolate, divided cup chia seed banana, sliced cup blueberries cup PLANTERS Sliced Almonds, toasted
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.
e D r o sf a e
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WHAT YOU NEED
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Spicy Garlic & Herb Shrimp
The Holidays are Here! Kick off the holiday season with Aqua Star’s Peeled Jumbo Shrimp.
Use in your favorite holiday recipe!
Freshly Flash Frozen • Invidually Hand Peeled & Deveined • Responsibly Sourced
Ingredients: 1 lb Aqua Star 26/30 Peeled, Tail-On Shrimp, thawed 5 Cloves Garlic 2 Tbsp Olive Oil
1 tsp Dried Parsley ¼ tsp Crushed Red Pepper Flakes Salt & Pepper to taste
Marinade: In a large bowl, combine garlic, olive oil, parsley, crushed red pepper flakes, salt, and pepper. Add in Shrimp and marinate for 30 minutes. Cook: Heat a sauté pan over medium-high heat. Add shrimp and all the marinade and cook for 3—4 minutes on each side. Serve: Serve shrimp over rice or pasta for a complete meal or, for an appetizer, skewer the shrimp prior to cooking and cook for 3-4 minutes per side. Enjoy!
R E C IP E S AT IO N A N D IN S P IR
HUMMUS BAGUETTES ©2019 Sabra Dipping Company, LLC
Better-for-you holiday indulgences Pumpkin Scones with Maple Yogurt Glaze
Yield: 16 servings
Pumpkin scones ⅓ cup Chobani® Non-Fat Plain Greek Yogurt ½ cup canned pumpkin purée 1 egg ½ cup sugar 2 cups all-purpose flour ½ tsp. kosher salt 1 ½ tsp. pumpkin pie spice 1 tsp. baking powder ⅛ tsp. baking soda ¼ cup cold, diced unsalted butter
Pumpkin scones 1. Preheat oven to 350°F. 2. In a small mixing bowl, whisk together yogurt, pumpkin purée, egg, and sugar. 3. Sift all dry ingredients together and pulse with butter in a food processor until butter is completely incorporated. Transfer mixture into a medium mixing bowl. Add wet ingredients to dry and fold together until a ball of dough forms. 4. On a floured surface, knead dough together to fully incorporate ingredients, being careful not to overwork. Pat dough into a rectangular shape until it is approximately 1" thick. 5. Using a pizza cutter or sharp knife, slice evenly into quarters. Slice each quarter in half diagonally, creating 8 equal triangles. Repeat the last step to create 16 equal triangles. 6. Coat a sheet pan lightly with nonstick spray. Place triangles on pan and bake until golden brown, approximately 15-20 minutes. Remove from oven and let cool.
For apple spice scones, substitute pumpkin purée with unsweetened apple sauce and pumpkin pie spice with apple pie spice.
Maple glaze ¼ cup Chobani® Whole Milk Plain Greek Yogurt ½ cup maple syrup 2 tbsp. unsalted butter 1 cup sifted powdered sugar
Maple glaze 1. Combine maple syrup, butter, and powdered sugar in a small saucepan over medium-high heat. 2. Bring to a simmer, whisking constantly. Reduce until thickened. Remove from heat, whisk in yogurt, and cover to keep warm until scones are ready to be glazed. 3. Drizzle glaze over scones as desired.
©2019 Chobani, LLC
From desserts to dips, side dishes to mains, you can craft all your holiday favorites with protein-packed Chobani® Greek Yogurt, made with only natural ingredients. Visit chobani.com/recipes for inspiration.
HOLIDAY HOLIDAY 2019 | healthy 2019 | section for you | 11 59
SWEET POTATO ROUNDS INGREDIENTS • • • • • • • • • • •
2 tbsp olive oil, plus more as needed 1 tsp sea salt, plus more to taste 1/2 tsp paprika 2 large sweet potatoes, peeled and sliced into 1-inch thick rounds 5 ounces crumbled goat cheese 1/ 3 cup candied walnuts or pecans 1/ 3 cup dried cranberries 2 tbsp balsamic reduction 3 tbsp honey Zest from one lemon 15 small basil leaves, for garnish
DIRECTIONS 1. 2. 3. 4. 5. 6.
Preheat oven to 500°. In a small bowl combine the olive oil, sea salt, and paprika. Coat sweet potato rounds in the olive oil mixture. Place them in a single layer on a large baking sheet. Bake for 8-10 minutes on each side until golden. Transfer to a serving tray and top with the goat cheese, candied walnuts, and cranberries. Spoon some honey on top and sprinkle with the lemon zest. Just before serving, finish with a light drizzle of balsamic glaze and garnish with fresh basil.
WHEN YOU NEED A BREAK FROM PUMPKIN SPICE,
we’ll be here.
For this recipe and other fall favorites, go to SandersonFarms.com/recipes.
G LAZ E D
C H IC KE N
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IT H A P P - 6 San d L ES erson Far ® m s C h icken Th ig - 1/2 cup hs apple jelly - 1 tablesp oon balsam ic vinegar - 2 cookin g a p p Gala, or G les (Braeburn , ran ny Sm it h) - 1/2 cup ch icken br oth, divided - 1 teaspo on salt - 1/2 teas poon g roun d black pe - 1 tablesp pper oon olive o il - 1 onion, sliced
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ÂŠ2019 Unilever AWG19015
Date Nut Bread Recipe
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Based on avg. retail price per bag vs. Glad® Forceflex®. Nielsen 52 wks ending 12/01/18. Glad® & Forceflex® are registered trademarks of Glad Products Co. Arm & Hammer, the Arm & Hammer logo, Clean Burst and the distinctive orange trade dress are trademarks of Church & Dwight Co., Inc. and are used under license.
©2018 Daisy Brand, LLC. All rights reserved.
For every memorable holiday dish, only a dollop of Daisy® will do. See what you can make with Daisy at daisybrand.com/recipes
68 | kids club | HOLIDAY 2019
KID-FRIENDLY CHARCUTERIE Charcuterie • • • • • •
Sliced pepperoni Sliced salami Prosciutto wrapped mozzarella cheese Hard salami wrapped mozzarella cheese Rolled turkey slices Rolled ham slices
• • •
Cubed Cheddar Cubed American Cubed Colby Jack
• • • • • • • • • • • •
Blueberries Blackberries Raspberries Strawberries, halved Dried apricots Dried banana slices Raisins White raisins Melon balls Sliced plums Sliced pears Sliced peaches
• • • • •
Mini sweet peppers Sliced cucumbers Baby carrots or sliced carrots Grape tomatoes Snow peas
• • • •
Ritz crackers Club crackers Goldfish Pretzel Crisps
VEGGIE DIP INGREDIENTS • • • • • • • • • •
1 cup plain Greek yogurt 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried parsley 1/2 tsp dried chives 1/4 tsp dried dill weed 1 tsp lemon juice 1/ 8 tsp fresh ground black pepper 1/2 tsp salt 1/4 cup milk
Place all ingredients except the milk into a large mixing bowl. Mix until smooth and blended together. To reach desired consistency, add 1-2 tablespoons of milk at a time, thoroughly mixing after each addition of milk.
NO PURCHASE NECESSARY. Open to residents of the 50 United States, D.C., and Puerto Rico, 18 and older. Sponsor, related entities, their families and those living in the same household are ineligible. Ends 11:59pm ET on 12/31/19. Void where prohibited. Visit shareyourjoywithus.com to play and for details including free method of entry. KLAUS: © SERGIO PABLOS ANIMATION STUDIO, SL, ATRESMEDIA CINE, SLU and NETFLIX US, LLC. © Mondelēz International group
Savor the Holidays. Make your holiday gatherings sweeter with KC Pride Premium Pies from Tippinâ€™s. Made from scratch and delicious from the first bite to the last, these pies give you more time to savor the season. Find all your favorite holiday pies at your Price Chopper store.
Everything you need to impress your guests this holiday. From apples, to traditional Thanksgiving fare & Holiday cocktails, our Holiday Hand...
Published on Oct 21, 2019
Everything you need to impress your guests this holiday. From apples, to traditional Thanksgiving fare & Holiday cocktails, our Holiday Hand...