Price Chopper Gatherings - Holiday Gatherings 2016

fresh, delicious & convenient products & tips Holiday 2016

Brunch Page 3

Soups Page 37

Holiday Cookies Page 23

CONTENTS 3 Brunch 3 Mimosas A Fall twist to a morning pleasure.

4 Strata Slow down the holiday rush with a Canadian-bacon strata.

10 Cinnamon Rolls Hooey gooey taste-bud pleasing cinnamon rolls.

11 Creamy Apple Walnut Salad A fruitfully nutty salad.

23 Cookies

Sugar and spice and everything nice.

37 Soups

Warm up your insides.

Cheers to Cheese

Brunch i Breakfast? Lunch? Why not leisurely enjoy both at the same time?

Decades ago the idea of combining customary food items for each occassion during a late morning or early afternoon evolved into what we call Brunch. We've made preparing for your holiday brunch effortless.

Browse through our recipes for breakfast traditions such as classic cinnamon rolls with cream cheese icing, a Canadian-bacon strata or one of our other satisfying suggestions. Top it off with a seasonal apple cider mimosa and you've found a reason for celebration.

As you prepare your table settings, remember to pick up a custom made floral centerpiece at your local Price Chopper to complete your festive presentation. Our custom designed centerpieces can complement any color scheme you may be working with accompanied by our wide selection of fresh flowers. Give a little direction or none at all and let our florists design you a masterful centerpiece everyone will be talking about. It's a great complement to your delicious recipes.

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Centerpiece designed by Robin Byrd

1

Brunch i Canadian-Bacon STRATA

Prep time: 25 mins Cook time: 1 hr 30 mins Total time: 2 hrs 30 mins Serves: 6 INGREDIENTS Butter, softened (for pan) 4 English muffins, split, toasted, and cut in half ½ lb. sliced Canadian-bacon, halved 1 ¼ cups sharp cheddar cheese, shredded cup Parmesan cheese, finely shredded 8 large eggs 3 cups milk 1 ½ Tbsp. Dijon mustard Coarse salt and ground pepper ¼ tsp. hot sauce DIRECTIONS

1. Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian-bacon.

Sprinkle with cheddar and Parmesan cheeses.

Set aside.

2. In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.

3. Preheat oven to 350° F. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see tips below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Tips: Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy. To test for doneness, pierce center of strata with a sharp knife; it should feel firm and the knife should come out clean.

Apple Cider MIMOSAS

Prep time: 5 mins Cook time: 0 mins Total time: 10 mins Serves: 4 INGREDIENTS Apple Cider Champagne Sugar sprinkles for rim of glass Apple slices for garnish DIRECTIONS

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

2. Pour each champagne glass ½-¾ full with apple cider.

3. Top with champagne.

3

4

WISCONSIN CHEESE PLATE 101 BUILDING YOUR WISCONSIN CHEESE BOARD

FRUIT, FRESH & DRIED

Fresh fruits are a sweet, refreshing complement to all kinds of cheese. Fresh fruits include: berries, grapes, apples, pears, melons and figs. Dried fruit options include: apricots, mangos, dates, figs, pineapple, cranberries and cherries.

MEATS & CHARCUTERIE

Tap into the charcuterie trend—try sausage, salami or try paper-thin slices of prosciutto or bressaola, serrano ham, cappicola, mortadella, speck and paté as cheese accompaniments.

PRESERVES, CHUTNEYS & PASTES

Favorites with cheese include: mango chutney, quince paste, fig paste, tomato conserve, apricot jam, apple butter, sour cherry jam and marmalades.

CRACKERS ON BOARDS

Crackers work as a palate cleanser and serving vehicle. Select styles according to the cheeses being served— simple water crackers with light-flavored cheeses, heartier wheat or multi-grain crackers with bolder cheeses. Avoid flavored crackers that alter the cheeses flavor.

NUTS

Try walnuts, pecans, almonds, cashews, pistachios and hazelnuts.

Nut brittles are great on a dessert cheese course.

THE CHEESE COURSE

The Wisconsin cheese plate shown here includes fresh fruit and herbs. Cheese varieties include: cheddar-blue, gorgonzola, aged gouda and parmesan cheese.

For additional information please visit EatWisconsinCheese.com. ©2016 WMMB, Inc.

7

© 2016 Daisy Brand.

DAISY SPICED PUMPKIN ROLL

Brunch i Classic

CINNAMON ROLLS Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 12

INGREDIENTS:

DIRECTIONS:

DOUGH 1 (¼ oz.) package active dry yeast 1 cup warm milk ½ cup granulated sugar ¹ ³ cup margarine 1 tsp. salt 2 eggs 4 cups all purpose flour FILLING 1 cup packed brown sugar 3 Tbsp. cinnamon ¹ ³ cup margarine, softened CREAM CHEESE ICING 6 Tbsp. margarine 1½ cups powdered sugar ¼ cup cream cheese ½ tsp. vanilla extract ¹ 8 tsp. salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.

2. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

3. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch thick.

4. Preheat oven to 350° F. Grease a 9 x 13 inch baking pan.

5. To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.

6. Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss versus a knife. Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

7. Bake for 20 minutes or until light golden brown.

8. While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.

Tips:

S I M P L E

I N G R E D I E N T S .

S I M P L Y

P U R E .

Prep time does not include time to let the dough rise.

Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200° F until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.

10

Brunch i Creamy Apple WALNUT SALAD Prep time: 10 mins

11

Cook time: 0 mins

Total time: 10 mins

Serves: 8

INGREDIENTS:

DIRECTIONS:

1 (8 oz.) package cream cheese, softened slightly ½ cup light brown sugar, packed 2 tsp. cinnamon, ground ¹ 8 tsp. nutmeg, ground 1 (8 oz.) package light sour cream 1 tsp. vanilla extract 4 lbs. crisp, sweet apples, chilled (Gala, Jazz and Golden Delicious) 2 cups cold water 2 Tbsp. fresh lemon juice 1 cup walnuts, chopped ¾ cup dried cranberries

FOR THE DRESSING:

1. In a mixing bowl using an electric hand mixer, whip together cream cheese, brown sugar, cinnamon and nutmeg on high speed until light and fluffy, about 3 minutes.

2. Add sour cream and vanilla and blend until combined.

Chill until ready to serve salad.

FOR THE SALAD:

1. In a medium mixing bowl combine water and lemon juice.

Dice apples into cubes, while cutting out core, and as your cutting them in batches dump them into the lemon water mixture and let rest about 1 minute then drain on paper towels (this just reduces the browning).

2. Transfer apples to a bowl along with about ¾ of the walnuts and ¾ of the cranberries, and the cream cheese mixture. Toss to coat apples evenly.

3. Sprinkle remaining ¼ of the walnuts and cranberries over top. Keep chilled and serve within an hour for best results.

12

IC NG

U D O TR

IN

©2016 Bush Brothers and Company

NOW YOU CAN EASILY MAKE HUMMUS YOUR WAY

BUSH’S Hummus Made Easy®

BUSH’S® Beans

Delicious Homemade Hummus

SEE ALL THE POSSIBILITIES AT HUMMUSMADEEASY.COM

FIND US IN THE BEAN AISLE!

MANUFACTURER COUPON EXP. 12/30/16

SAVE 1.

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when you buy any one (1) BUSH’S Hummus Made Easy® and one (1) Garbanzo Beans or Black Beans (15-16oz only) (Excludes BUSH’S® Baked Beans, Grillin’ Beans®, Chili Beans, Cocina Latina and Chili Magic®)

TRY TH

ALLEM !

Dealer: Bush Brothers & Company will pay face value plus 8¢ handling for each coupon received on the product indicated. Invoices showing sufficient stock to cover coupons redeemed must be shown upon request, or coupons submitted may be voided. Customer must pay sales tax. Void where taxed, prohibited or restricted by law. One coupon, per customer, per day. Cash value 1/20¢. MAIL TO: BUSH BROTHERS & CO., CMS DEPT 39400, 1 Fawcett Dr., Del Rio, TX 78840.

SELECT SELECTINGREDIENTS INGREDIENTS

ANY ONE MT. OLIVE PICKLES, PEPPERS OR RELISH PRODUCT

ENJOY PICKLICIOUS HOLIDAY SAVINGS!

VISIT MTOLIVEPICKLES.COM

W!!

NNEEW

PICKLES PICKLES

Always the perfect fit for your growing kids

SIMPLY PICKLES

Juicy Juice and Juicy Juice Splashers are trademarks of Harvest Hill Beverage Company. © 2016 Harvest Hill Beverage Company. All rights reserved.

PICKLES 50¢ OFF PICKLES

SIMPLY SIMPLY

Goodness that keeps on growing

SELECT SELECTINGREDIENTS INGREDIENTS

New SIMPLY PICKLES by Mt. Olive combine Select Ingredients with our time-tested recipes. We perfectly season each variety with just the right amount of vinegar, sea salt & spices. Mmmm...Pickle Perfection.

...MMM,MMM

!

Trusted by moms for generations Sweetness straight from the fruit Never any high fructose corn syrup

WHEN

Double up

on homemade

TASTE

happiness.

Traditional favorites bring people together – and keep them there, year after year.

Easy Toffee Candy PREP: 10 mins | SERVES: 50

Ingredients • 1½ cups (2½ sticks) butter, divided • 35 to 40 soda crackers • 1 cup packed dark brown sugar • 1 can (14 oz.)

NESTLÉ® CARNATION® Sweetened Condensed Milk

Libby’s® Famous Pumpkin Pie PREP: 15 mins | SERVES: 8

• 1½ cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels • ¾ cup finely chopped walnuts

Directions PREHEAT oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.

MELT ¼ cup (½ stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.

MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.

BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.

SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

Ingredients • ¾ cup granulated sugar • 1 teaspoon ground cinnamon • ½ teaspoon salt • ½ teaspoon ground ginger • ¼ teaspoon ground cloves • 2 large eggs

MAT TERS MOST

• 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin • 1 can (12 fl. oz.)

NESTLÉ® CARNATION® Evaporated Milk • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell • Whipped cream (optional)

Directions MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Each serving (1/8 pieces of recipe) about 280 calories, 11 g total fat (5 g saturated), 70 mg cholesterol, 350 mg sodium, 40 g carbohydrates, 2 g fiber, 25 g sugar, 6 g protein

Each serving (1/50 pieces of recipe) about 130 calories, 8 g total fat (4.5 g saturated), 15 mg cholesterol, 70 mg sodium, 14 g carbohydrates, 0 g fiber, 12 g sugar, 1 g protein All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or are used with permission.

Find more delicious fall baking inspiration from Nestlé!

VISIT MCCORMICK.COM FOR HOLIDAY RECIPE IDEAS © 2016 McCormick & Co., Inc.

STOCKS

RACHAEL RAY STOCKS-IN-A-BOX TM

Ease Into the Holiday Season with Reser’s

visit us at resers.com

Stovetop Smoked Ham and Broccoli Macaroni & Cheese

Tiramisu Bowl

Makes 9 cups

WHAT YOU NEED

Prep Time: 20 min. | Total Time: 2 hr. 20 min. | Makes: 16 servings

1 3 2 1

Directions

Ingredients Since 1919, the farm families of Cabot Co-op have been passionate about making the world's best cheese. We use only the purest ingredients to cra our creamy, delicious classics. Just maybe, that's why we've won every major award for taste. Learn more at cabotcheese.coop

■ Salt for pasta water plus ¼ teaspoon

■ 13 to 14 ounces dry pasta, such as fusilli, ■ ■ ■ ■ ■ ■ ■ ■ ■ ■

rotini, or macaroni 2 tablespoons Cabot Unsalted Butter 1 shallot, minced 2 tablespoons plus 1 teaspoon of flour 1 ½ cups fat-free milk 1 teaspoon Dijon mustard ½ teaspoon garlic powder ¼ teaspoon pepper, white if desired 6 ounces of Cabot Seriously Sharp Cheddar, shredded (about 1 ½ cups) 2 cups chopped steamed broccoli 1 cup cubed smoked ham

48 1/2 2 1

1. Bring a large pot of salted water to a boil. 2. When water boils, prepare pasta according to package.

Drain well. 3. Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring until the shallot is slightly softened, 1 to 2 minutes. Make roux by sprinkling flour over the shallot and stir to dissolve flour into the butter. Whisk in milk and continue whisking until all of the flour is incorporated into the milk. Scrape along edges of the saucepan with a heat-proof spatula to make sure no roux remains in the corners. Whisk in Dijon, garlic powder, ¼ teaspoon salt and pepper.

Whisking constantly, increase heat to medium-high and bring to a simmer and cook until thickened, 2 to 3 minutes. 4. Remove the sauce from the heat. Stir in cheese and whisk until completely melted into the sauce. 5. Meanwhile, brown ½ pound ground beef in a large skillet over medium high heat until cooked through. 6. Stir the hot cooked pasta, sauce, broccoli, and ham in the pasta pot. Serve immediately.

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened cups cold milk pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided vanilla wafers cup brewed strong MAXWELL HOUSE Coffee, cooled oz. BAKER’S Semi-Sweet Chocolate, coarsely grated cup fresh raspberries

MAKE IT BEAT cream cheese in large bowl with mixer until creamy.

Beat in milk, then dry pudding mixes. Gently stir in 2 cups COOL WHIP. LINE 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee.

Top with half each of the pudding mixture and chocolate.

Repeat all layers.

TOP with remaining COOL WHIP and raspberries.

Refrigerate 2 hours.

Celebrate the Season

WITH HOLIDAY FAVORITES Hot Cheesy Bacon Dip Prep Time: 10 min. | Total Time: 25 min.

Makes: 12 servings, 2 Tbsp. each

WHAT YOU NEED 3/4 4

slices cooked OSCAR MAYER Bacon, crumbled, divided

2

green onions, finely chopped, divided

1 1/3

MASTERING IRRESISTIBLY SMOOTH

cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened cup KRAFT Real Mayo Mayonnaise

MAKE IT HEAT oven to 350ºF. RESERVE 2 Tbsp. each shredded cheese, bacon and onions for garnish.

MIX remaining ingredients until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.

Smooth, melting, luscious. When you break its shell, LINDOR starts to melt and so will you. Created with passion and love for chocolate by the Master Chocolatiers at Lindt.

Learn more at LINDT.COM

BAKE 15 min. or until hot and bubbly around edge.

GARNISH with reserved ingredients.

©2016 Kraft Foods

Cookies Baking cookies is perhaps the most highly anticipated (and delicious) holiday task.

Spread holiday cheer with our festive cookie recipes fit for any holiday celebration.

O L D - FA S H I O N E D

Iced Sugar Cookies Prep Time: 50 mins

Ingredients:

Cook Time: 10 min/batch

1 cup butter, softened 1 ½ cup sugar 1 egg ½ cup sour cream 1 tsp. vanilla extract 4 cups all-purpose flour, sifted 1 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ tsp. cinnamon, ground 2 cups confectioners’ sugar 1 tsp. vanilla extract ¼ tsp. salt 3 to 4 Tbsp. heavy whipping cream Food coloring and sprinkles

Total Time: 60 mins

Serves: 5 dozen

Directions:

Cookies 1. In a large bowl, cream butter and sugar 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.

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

3. On a lightly floured surface, roll each portion of dough to ¼ thickness. Cut with floured cookie cutters to prevent sticking.

Place 2 inches apart on greased baking sheets.

4. Bake in preheated oven at 350° F for 10-12 minutes or until light brown. Remove to wire rack to cool completely.

Icing 5. In a small bowl, mix the confectioners’ sugar, vanilla, salt and enough to reach desired consistency. Tint with food coloring.

6. Decorate cookies as desired with icing and fun sprinkles.

Tips: 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.

23

24

Apple Strudel Recipe INGREDIENTS 1 egg 1 Tbsp. water 2 Tbsp. granulated sugar 1 Tbsp. all-purpose flour ¼ tsp. ground cinnamon 2 large Granny Smith apples, peeled, cored and thinly sliced 2 Tbsp. raisins ½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 1 Tbsp. confectioners' sugar (optional)

Deliciously Simple.

Thaw: 40 minutes Prep: 30 minutes Bake: 35 minutes Cool: 20 minutes Serves: 6

DIRECTIONS 1. Heat the oven to 375° F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

2. Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.

Cut several slits in the top of the pastry.

3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

4. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

5. For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

6. For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens.

Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.

7. For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.

y s ea

One easy recipe, all the cookies you can

holiday hosting made

Nothing says “holiday” like cinnamon, sugar & a dash of nutmeg

C

Parkay ® Sticks, Bowls, Squeeze and Spray

Marie Callender’s ® Pies 28–46 oz.

M

Y

CM

MY

CY

CMY

Reddi-wip ® 6.5 oz.

K

©2016 Unilever

Makes: 42 Cookies

Prep Time: 10 mins

Cook Time: 12 mins

Ingredients:

Directions:

1 1 1 ¾ ¾ 2 3 1 ¾ ¼ 1

Preheat oven to 375°. Mix Country Crock® Spread, egg, egg yolk, granulated sugar, light brown sugar and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended. (Dough will be soft and creamy.) Add your favorite mix-ins until every spoonful of dough has some of the delicious mix-ins.

cup Country Crock® Spreadable Sticks or Tub large egg large egg yolk cup granulated sugar cup firmly packed light brown sugar tsp. vanilla extract cups all-purpose flour tsp. baking powder tsp. salt tsp. baking soda cup of your choice of mix-ins

Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart.

Bake 10 to 12 minutes until edges are lightly golden.

Cool 1 minute on wire rack; remove from sheets and cool completely.

For this recipe and more, visit Orville Redenbacher’s ® Gourmet ® Popping Corn 2–4 pack

: d e e n

you will

Peanut Butter Popcorn Munch

©ConAgra Foods, Inc. All Rights Reserved.

Orville Redenbacher’s® Pretzel Twists Peter Pan® Peanut Butter Parkay® Confectioners’ Sugar

Peter Pan ® Peanut Butter 16.3 oz.

Cookies

R E D V E LV E T

Crinkle Cookies Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 2 hrs 40 mins

Ingredients:

3 cups all-purpose flour ¼ cup unsweetened cocoa powder* 2 tsp. baking powder ¼ tsp. baking soda ¾ tsp. salt ¾ cup unsalted butter, softened 1 ¹ ³ cups granulated sugar 3 large eggs 1 Tbsp. milk or buttermilk 1 ½ tsp. vanilla bean paste or vanilla 2 tsp. lemon juice 5 tsp. red food coloring 1 cup white chocolate chips 1 cup powdered sugar *If you want them a little more chocolaty you can replace 2-3 Tbsp. of the flour with 2-3 additional Tbsp. of cocoa powder.

Serves: About 30 cookies

Directions:

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

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

3. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips.

Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.

4. Preheat oven to 350° F. Pour powdered sugar into a bowl.

Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 ½ tablespoons each). Roll cookie dough balls into powdered sugar and evenly coat.

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

N O BAK E

Peanut Butter Kiss Cookies Prep Time: 10 mins

Ingredients:

Cook Time: 5 mins

Total Time: 15 mins

½ cup corn syrup ¼ cup brown sugar 1 cup peanut butter, creamy 1 tsp. vanilla 3 cups crisp rice cereal 24 chocolate Hershey's Kisses, unwrapped

29

Serves: 2 dozen

Directions:

1. In a medium saucepan mix together corn syrup and brown sugar over medium heat, stirring constantly until it comes to a full boil.

2. Then remove from heat and stir in peanut butter and vanilla.

3. Have the cereal in a big mixing bowl and add the peanut butter mixture to the cereal. Stir until well coated.

4. Drop 1½ inch balls onto a cookie sheet lined with waxed paper or parchment paper. Push a chocolate kiss into the center of each cookie ball and form the cookie around the base of the kiss.

5. Let cool for a few minutes so they can set up.

6. Store in an airtight container.

30

Cookies TRADITIONAL

Cowboy Cookies Prep Time: 10 mins

Ingredients:

Cook Time: 10-12 mins

Total Time: 3+ hrs, for chilling

1 large egg ½ cup (1 stick) unsalted butter, softened ½ cup light brown sugar, packed ¼ cup granulated sugar 2 tsp. vanilla extract 1 cup all-purpose flour 1 cup old-fashioned whole-rolled oats (not quick-cook or instant) 1 tsp. baking soda ½ tsp. salt, or to taste 1 cup semi-sweet chocolate chips ¾ cup Corn flakes ¾ cup sweetened coconut, shredded ½ cup pecans, coarsely chopped (walnuts or raisins may be substituted)

Serves: 13 large cookies

Directions:

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

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

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

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

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

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

Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

I TA L I A N

Almond Cookies Prep Time: 10 mins

Ingredients:

Cook Time: 45 mins

3 cups fine almond flour 1 cup granulated sugar 1 ½ cups powdered sugar, divided 1 tsp. baking powder ¼ tsp. salt 2 egg whites 2 tsp. almond extract ½ tsp. vanilla extract 1 Tbsp. lemon zest

31

Total Time: 55 mins

Serves: 4 dozen

Directions:

1. Line two baking sheets with parchment paper.

Combine the almond flour, granulated sugar, 1 cup of the powdered sugar, the baking powder, and the salt in a bowl.

2. In a separate large bowl, beat the egg whites into soft peaks. Fold in the almond extract, vanilla extract, lemon zest, and almond flour mixture. Stir until completely combined.

3. Use a tablespoon to scoop out a large ball of cookie dough. Roll the dough into a ball in your hands, then use the bottom of a glass to gently smash the cookie into a disk about ½-inch thick. Roll in the remaining powdered sugar and set on the parchment-lined baking sheet. Repeat with the remaining dough.

4. Let sit, uncovered, on the counter for about 45 minutes, or until the surfaces dry out just a touch. Preheat the oven to 250° F. 5. Place the cookies into the preheated oven and bake for 22 to 27 minutes, until they are golden brown around the edges.

Cool completely on a cooling rack, then store in an airtight container for up to a week.

32

Cookies SOFT AND CHEWY

Snickerdoodles Prep Time: 45 mins

Cook Time: 10 mins

Total Time: 55 mins

Ingredients:

Serves: 28 to 30 cookies

2 ½ cups all-purpose flour 2 tsp. cream of tartar 1 tsp. baking soda ½ tsp. kosher salt 16 Tbsp. (2 sticks) unsalted butter, at room temperature 1 ½ cups granulated sugar ½ tsp. vanilla extract 2 large eggs, at room temperature FOR THE COATING: ¼ cup granulated sugar 1 ½ Tbsp. cinnamon, ground

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

Directions:

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

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

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

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

5. Preheat your oven to 400º F. Line two baking sheets with parchment paper or use silicon baking mats.

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

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

CLASSIC THUMBPRINT COOKIES Prep Time: 40 Minutes

Cook Time: 17 Minutes

Yield: 4 Dozen Cookies

INGREDIENTS Crisco® Original No-Stick Cooking Spray 1/2 cup firmly packed brown sugar 1 Crisco Baking Sticks Butter Flavor All-Vegetable Shortening, cut into slices 1 cup Crisco Butter Flavor All-Vegetable Shortening 3 large eggs, separated 2 tablespoons water 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups Pillsbury BEST™ All Purpose Flour 2 cups finely chopped pecans 1 cup Smucker's® Strawberry Preserves, or any Smucker's Preserves, Jam or Jelly DIRECTIONS 1. HEAT oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.

2. BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.

3. BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Roll into balls. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.

4. BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven.

Cool on baking sheet for several minutes. Remove to wire rack to cool completely. ©/® The J.M. Smucker Company. Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license.

SO MANY WAYS TO DUNKIN’

33 © The J.M. Smucker Company. © 2016. DD IP Holder LLC (as to Dunkin’ Donuts and all other trademarks, logos and trade dress of DD IP Holder LLC) used under license.

o h l i d e a h t ys in

AVAILABLE IN SIX FESTIVE FLAVORS

Rin g

Spicy Pepper & Three Cheese Pimento & Sharp Cheddar Creamy Spinach Artichoke & Parmesan Artichoke, Jalapeno & Parmesan Spinach, Artichoke & Parmesan

Cookies H O L I DAY

Gingerbread Cookies Prep Time: 10 mins

Cook Time: 9 mins

Total Time: 19 mins

Ingredients:

3 cups all-purpose flour ½ tsp. salt 1 Tbsp. ginger, ground 2 tsp. cinnamon, ground ¼ tsp. cloves, ground 6 Tbsp. unsalted butter, room temperature ¾ cup dark brown sugar 1 large egg ½ cup molasses 2 tsp. vanilla 1 tsp. lemon zest, finely grated

Serves: 2 dozen

Directions:

1. Preheat the oven to 375˚ F. 2. Whisk the flour, salt, and spices together in a bowl.

Set aside.

3. In a bowl, cream the butter and sugar until they've just come together (we don't want them too light and fluffy).

4. Add the egg, and mix until incorporated.

5. Add the molasses, vanilla, and lemon zest.

Mix until incorporated.

6. Slowly mix in the flour mixture until your dough forms.

7. Roll out on a lightly floured surface to ¼ inch thickness.

Bake on a parchment lined baking sheet for 8-9 minutes.

Tips: If you're not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.

FOR EVERYTHING FROM DECORATION TO DESSERTS

Check out ziploc.com for holiday storage ideas and baking inspiration.

SAVE $.50

MANUFACTURER’S COUPON

EXPIRES JANUARY 6, 2017

WHEN YOU BUY ANY 1 (ONE) ZIPLOC® BRAND OF PRODUCTS

CONSUMER: Limit one coupon per purchase. Cannot be combined with any other coupon.

Good only in the USA on purchase of brand/size(s) indicated. Any other use constitutes fraud. Void if altered, reproduced, scanned, transferred, sold, or auctioned. You pay sales tax. RETAILER: S.C. Johnson & Son, Inc. will redeem this coupon for face value plus 8¢ if submitted in compliance with its Coupon Policy. Mail coupons to: SC Johnson, CMS Dept 46500, 1 Fawcett Dr., Del Rio, TX 78840. Coupon Policy available from same address. Cash value 1/100¢. ©2016 S.C. Johnson & Son, Inc. All rights reserved.

36

Soup

Ham & Potato Soup SERVES: 8 PREP TIME: 20 MINS TOTAL TIME: 50 MINS

Ingredients: 3 ½ cups potatoes, peeled and diced ¹ ³ cup yellow onion, finely chopped ½ cup carrots, shredded ¹ ³ cup celery, diced ¾ cup cooked ham, diced 3 ¼ cups water 1 can (14 oz.) chicken broth ½ tsp. salt 1 tsp. black pepper, ground 2 cups milk 5 Tbsp. butter 5 Tbsp. all-purpose flour Chopped green onions, optional

Soothe the soul with comfort in a bowl.

Directions: 1. Combine the potatoes, celery, carrots, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 15 minutes.

Add can of chicken broth, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through.

3. Garnish with chopped green onions if desired. Serve immediately.

37

Ham & Potato Soup recipe at right

Creamy Chicken & Wild Rice Soup SERVES: 8

PREP TIME: 15 MINS

TOTAL TIME: 55 MINS

Ingredients: 2 tsp. olive oil 2 garlic cloves, minced ½ yellow onion, diced ½ cup celery, chopped ½ cup carrots, chopped 4 cups chicken broth 4 cups water 2 cooked, boneless chicken breast halves, shredded Hint – buy a fresh rotisserie chicken from the deli and shred.

1 box of Rice a Roni (4.3 oz.) Long grain & wild rice with seasoning packet 2 cups milk ¾ cup all-purpose flour ½ cup butter ½ tsp. salt ½ tsp. pepper Directions: 1. In a large pot sauté the onion and garlic cloves with olive oil for about 4 minutes. Add the carrot and celery and sauté for an additional 5 minutes. Add the broth, water and cooked chicken and bring to medium heat. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and simmer for 20 minutes.

2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat melt butter. Stir in contents of seasoning until mixture is bubbly.

Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened about 5 minutes.

3. Stir milk into broth and rice. Cook over medium heat until heated through and rice is done, 20-25 minutes.

38

French Onion Soup SERVES: 4

Turkey Taco Soup SERVES: 8

PREP TIME: 10 MINS

PREP TIME: 15 MINS

TOTAL TIME: 1HR 15 MINS

Ingredients: 4 Tbsp. butter 1 tsp. salt 2 large red onions, thinly sliced 2 large sweet onions, thinly sliced ½ cup red wine 1 large carton (48 oz.) chicken broth 1 can (14 oz.) beef broth 1 Tbsp. Worcestershire sauce 1 bayleaf 2 sprigs parsley, fresh 2 sprigs thyme leaves, fresh 1 Tbsp. balsamic vinegar 4 thick slices Italian bread 8 slices Gruyère or Swiss cheese, room temperature ½ cup shredded Asiago or Mozzarella cheese, room temperature ¼ tsp. paprika Salt and pepper to taste

TOTAL TIME: 40 MINS

Ingredients: 1 lb. 93% lean ground turkey 1 can (14 oz.) beef broth 1 can ranch style beans with jalapeños, undrained 1 can diced tomatoes with green chilies, undrained 1 can petite diced tomatoes, undrained 1 can whole kernel corn, undrained 1 can black beans, rinsed and drained 1 packet of ranch dressing seasoning 1 packet of taco spice 4 oz. Velveeta; cut into small chunks Cilantro, fresh Directions: 1. Brown ground turkey in skillet; drain grease, and dump in large pot. Add the following; beef broth, ranch style beans, tomatoes with green chilies, petite diced tomatoes, and corn.

2. Rinse and drain can of black beans and add to pot. Add packet of ranch dressing seasoning and taco spice. Stir and heat through.

3. Turn down heat and add the Velveeta and let simmer for additional 20 minutes. Garnish with cilantro if desired.

Directions: 1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized.

2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally.

3. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

4. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3-4 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.

5. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyère cheese and ¼ of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Creamy Shrimp Bisque SERVES: 6 PREP TIME: 5 MINS TOTAL TIME: 30 MINS

Ingredients: 1 medium onion, chopped 2 Tbsp. olive oil 2 Tbsp. all-purpose flour 4 garlic cloves, minced 2 cups water 1 cup heavy whipping cream 2 Tbsp. chili powder 1 tsp. cumin, ground 1 tsp. coriander, ground 4 tsp. reduced sodium chicken bouillon granules 1 lb. uncooked medium shrimp, peeled and deveined 1 cup sour cream Fresh cilantro, cubed avocado and additional shrimp, optional Directions: 1. In a small saucepan, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

2. Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1 cup hot soup into bowl with sour cream; return all to the pan, stirring constantly. Heat through (do not boil).

3. Garnish with cilantro, avocado and additional shrimp if desired.

39

40

AS213654_Price_Chopper_Holiday_SH_Kabob_Ad_r1.pdf

1

10/13/15

4:18 PM

Together

COOKING BRINGS EVERYONE

Greek Yogurt Banana Cranberry Bread Prep Time: 15-20 minutes Cook Time: 55 minutes Yields: 10 servings

Ingredients 2 cups all-purpose flour 1 cup sugar ¾ teaspoon baking soda ½ teaspoon salt ¼ cup melted butter 2 large eggs

1½ cups mashed bananas (about 3 large bananas) 2⁄3 cup Dannon® Oikos® Plain Greek Nonfat Yogurt ½ cup chopped walnuts ½ cup dried cranberries 1 teaspoon vanilla extract

Directions Preheat oven to 350˚F 1. Spray a loaf pan with nonstick cooking spray and set aside.

2. In a large bowl, mix all of the above ingredients, stirring well.

Pour batter into prepared pan and bake for 55 minutes or until a cake tester or toothpick comes out clean.

3. Cool for 10 minutes in the pan on a wire rack.

4. Remove from pan and cool completely on wire rack.

22g PROTEIN

PER 1 CUP SERVING

ALL NATURAL INGREDIENTS WITH VITAMIN D 25% LESS SUGAR* THAN BEFORE *Sugar content has been lowered from 19 grams on average per 5.3 oz. to 14 grams.

Oikos® is a registered trademark of Stonyfield Farm, Inc. ©2016 The Dannon Company, Inc.

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