Page 1

fresh, delicious & convenient products & tips

Holiday 2017

Page 4

Christmas Cookies

Around the World Page 22

Black & Gold New Years Page 38

DIY Holiday Garland Page 60

Aromatic Lemon, Apple, & Herb Turkey see pg 5



4 Modern Traditional Thanksgiving Try these traditional Thanksgiving dishes, upgraded with modern twists.

18 Healthy For You

A great side dish highlighting all the flavor of autumn, with added health benefits.

22 Around the World

Five delicious Christmas cookie recipes made popular in countries all over the world.

34 Kids Club

Enjoy decorating your own treats — a great winter weekend activity for the whole family.

38 Black & Gold New Years

All the inspiration you need to host a black and gold themed New Years party. Cheers!

The holiday season can be such a busy time — kids’ class parties to plan for, holiday programs to attend, and seemingly endless family and workplace get–togethers that often require us to bring a side dish (or even cook the entire meal!). It can seem like every weekend in November and December is dedicated to an event of some sort. Despite all the hustle and bustle of the season, we encourage you to take time to truly enjoy your gatherings. When all the food is cooked and all your loved ones have gathered together to take those first few bites of delicious turkey, take a deep breath and savor the delicious smells and tastes. Perhaps more importantly, take time to be grateful for those around you. We’ve filled this magazine with delicious recipes we know you’ll love — best enjoyed with family or a group of friends (even a handful of strangers) to gather around the dinner table with. We wish you and yours the best this holiday season.

60 DIY Holiday Garland

Make beautiful holiday decor using many food items you may already have on hand, like citrus, cranberry, popcorn, and cinnamon sticks.

Christmas Scent INGREDIENTS

1 ½ cups fresh cranberries 3 tangerines, halved 3 whole cinnamon sticks 1 tsp whole cloves 1 inch piece fresh ginger 3 vanilla beans 1 tbsp vanilla extract 1 small branch fresh pine 1 cup apple cider Water


Celebrate the season with classic holiday flavors. They’re back for a limited time!

Combine all the ingredients in a medium-size saucepan. Add water to the pot until it is ¾ full. Place the pot on the stove and bring to a gentle boil. Reduce the heat to a simmer, adding more water as needed. You can continue simmering, being sure to continue adding water, for 2-3 days (let cool overnight).

Note This makes a great gift! Just combine all ingredients except apple cider and water, place in mason jar, and gift wrap with instructions.

Prep Time: 15 min. Total Time: 15 min. Makes: 12 servings, 2 topped crackers each

What You Need 24 4 3

Cheese , m a H RITZ pper o T y r r e & Cranb

3 ½

RITZ Crackers deli-style thick-sliced ham (4 oz.), each cut into 6 pieces pepper Jack cheese slices (2 ¼ oz.), each cut into 8 pieces Tbsp. whole berry cranberry sauce tsp. chopped fresh parsley

Make It HEAT oven to 350°F. PLACE crackers in single layer on baking sheet; top with ham and cheese. BAKE 3 to 5 min. or until cheese is melted. TOP with cranberry sauce and parsley.

Tip SUBSTITUTE: Prepare using RITZ Snowflake Crackers. Nutrition Information Per Serving: 70 calories, 3.5g total fat, 1.5g saturated fat, 10mg cholesterol, 200mg sodium, 6g carbohydrate, 0g dietary fiber, 2g sugars, 3g protein

Look for tasty holiday recipes at © Mondelēz International group

4 | Modern Traditional Thanksgiving | HOLIDAY 2017

HOLIDAY 2017 | Modern Traditional Thanksgiving | 5

Thanksgiving is a holiday of customs. A holiday where we buy the canned cranberry sauce and put it in grandma’s prettiest bowl every year, despite no one ever eating any. We’ve found some great ways to prepare your old favorites, with new add-ins and techniques that will update your feast and take it to the next level. And you can still enjoy these right alongside that beautiful bowl of cranberry sauce.

Aromatic Lemon, Apple, & Herb Turkey INGREDIENTS 1 turkey

Lemon and Herbs Brine


1 ½ heaping cup salt 1 ½ gallons water 8 bay leaves ½ cup molasses or ¾ cup brown sugar 6 lemons, washed and quartered 2 sprigs rosemary 2 sprigs thyme 2 tbsp garlic, minced

Herb Butter

4 tbsp butter, softened 1 cup parsley, chopped 1 tsp salt


1 red apple, sliced 1 onion, quartered 1 tsp ground cinnamon or 1 stick of cinnamon 2 sprigs rosemary 6 sage leaves 1 ½ cup ginger ale


Combine all brine ingredients in a large pot and bring to a boil for 2-3 minutes, or until salt and sugar is dissolved. Remove from heat and let cool completely. Soak turkey in brine 1½ hours per pound. Once bird has soaked for required time, remove from the brine and rinse well with cold water. Discard your brine. At this point you can either put the bird in the refrigerator overnight or cook immediately.


Preheat your oven to 500°F. Place your bird on the rack in your roasting pan. Pat dry with paper towels. Herb Butter Combine all herb butter ingredients and mix well. At the rear end of the bird, slide your fingers into the space between the skin and the meat. Slowly pry the two apart starting at the rear and working your way up to the neck on the breast side of the bird. Stuff your herb butter into the pocket you have just created. Aromatics Combine all aromatic ingredients into a microwave safe dish and microwave on high for 5 minutes.This will steep your ingredients. Add the steeped aromatics to the turkey’s cavity


Tuck the wings underneath the bird. Coat the skin liberally with canola oil. Salt the skin generously. Roast the turkey on the lowest level of your oven at 500°F for 30 minutes. Then cover the breast portion of your turkey with a foil shield and reduce the oven temperature to 350°F. Cook until the thickest part of the turkey breast reads at 161°F. A 14-16 pound turkey usually takes approximately 2½ hours after the 30 minute high roast.


When you remove your turkey from the oven, let rest 20-30 minutes before carving.

6 | Modern Traditional Thanksgiving | HOLIDAY 2017

HOLIDAY 2017 | Modern Traditional Thanksgiving | 7

Brown Sugar & Pecan Crusted Sweet Potato Casserole page 7

Brown Sugar & Pecan Crusted Sweet Potato Casserole Roasted Green Beans with Goat Cheese & Hazelnuts page 14


1 cup brown sugar cup flour 3 1 cup chopped pecans cup butter, melted 3

Sweet Potato Mixture

3 cups sweet potatoes, cooked and mashed 1 cup sugar ½ tsp salt 1 tsp vanilla 2 eggs, well beaten ½ cup (1 stick) butter, melted


Preheat oven to 375°F. Spray a medium-size (2 quart) casserole dish with nonstick spray.

Crust Combine brown sugar, flour, nuts, and butter in mixing bowl. Chill in

Apple Cranberry Rosemary Stuffing

the refrigerator until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.

page 10



Combine sweet potatoes, sugar, salt, vanilla, eggs, and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix. Pour mixture into the baking dish. Bake for 25 minutes.

Note At this point, dish can be covered and refrigerated for a couple of days if making ahead of time. If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust — around 10-20 minutes. 4.

Roasted Garlic Mashed Potatoes page 13

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is slightly browned and crunchy. Allow to cool at least 30 minutes before serving.


CENTERPIECE. Slow smoked and cured to perfection. Delight your guests and bring joy to your table with a Smithfield Ham. It’s what the holidays are all about.

GHIRARDELLI CHOCOLATE PEPPERMINT BARK MINI CHEESECAKES 3 graham crackers 1⁄2 cup pecans, toasted 2 tablespoons unsalted butter, melted 1⁄3 cup Ghirardelli 60% Bittersweet Chocolate Chips 1 ounce Ghirardelli Peppermint Bark Bar, chopped 8 ounces cream cheese, at room temperature 1⁄3 cup sugar 1 large egg 1⁄4 cup cream Whipped Cream 2.5 ounces Ghirardelli Peppermint Bark Bar, chopped


Preheat the oven to 350°F. In a food processor, finely grind the graham crackers and pecans. Place crumbs in a medium bowl and stir in melted butter. Press about 2 teaspoons of crumbs firmly in the bottom of 24 mini muffin pans. Bake until golden brown, about 8 minutes. Cool to room temperature. With an electric mixer, beat the cream cheese until smooth. Add sugar and beat until smooth, then beat in egg. On low speed stir in the cream. Melt the chocolate chips and the peppermint bark in double boiler or microwave. Stir until smooth. Stir half of chocolate mixture into cream cheese mixture, then stir in other half. Place 1 tablespoon of batter in each of the muffin cups. Bake until set, 10-12 minutes. Cool the cheesecake for 15 minutes and then refrigerate at least 4 hours. Remove cheesecakes from pan. Top with whipped cream and chopped Peppermint Bark.


For recipes and holiday tips, visit

© 2017 Smithfield


10 | Modern Traditional Thanksgiving | HOLIDAY 2017

Quality , s t n e i d Ingre , s e p i c Re . e t s a T &

Apple Cranberry Rosemary Stuffing INGREDIENTS

10 cups (16 oz) hearty white sandwich bread, diced to ½ inch ½ cup salted butter, diced into 1 tbsp pieces 2 cups celery, diced 1 3 cups yellow onion, chopped 2 large (1 lb) Braeburn apples, cored and chopped 1 cup dried cranberries 4 tbsp chopped fresh parsley, divided 1 tbsp chopped fresh rosemary ½ tsp dried thyme ½ tsp dried sage 2 cups chicken stock, as needed Salt, to taste





Preheat oven to 300°F. Transfer bread cubes to two rimmed baking sheets and spread into an even layer. Place both sheets on two separate oven racks (set near center) of preheated oven and allow to dry through, tossing bread cubes and rotating baking sheets to opposite racks once halfway through baking, about 30 minutes total. Remove from oven and set aside. Increase oven temperature to 325°F. Melt butter in a large skillet over medium heat. Add celery and onion, season lightly with salt, and sauté until softened, about 10-13 minutes. Add in apples and sauté until they begin to break down and soften slightly, about 3-4 minutes. Remove from heat, toss in cranberries, 3 tablespoons parsley, rosemary, thyme and sage. Pour dried bread cubes in an extra large mixing bowl. Pour apple mixture over bread cubes, season lightly with salt to taste then evenly pour in 1 cup of the chicken stock and gently toss mixture. Slowly pour in more stock as needed and gently toss until bread has nearly soaked entirely through. Spray a 13x9-inch baking dish with non-stick cooking spray. Pour bread mixture into baking dish and gently spread into an even layer. Cover baking dish with foil and bake in preheated oven 15 minutes, then uncover and bake until warmed through and top is golden brown, about 15-25 minutes longer. Serve warm, sprinkled with remaining 1 tablespoon parsley.

• New Consumers - Rachael Ray brings in new customers to the category • Drives Higher Quality Ingredients / Margins - She gets consumers to upgrade the quality of products they cook with / purchase. This drives higher margins for you • Expands The Market – She makes it easy for anyone to cook • Helps Grow Your Center Store – She is helping drive traffic and consumption in your center of store

HOLIDAY 2017 | Modern Traditional Thanksgiving | 13

Make the season bright (and easy) with help from

Leftover Turkey and Gravy Sliders

Praline Pumpkin Mousse

Prep Time: 35 min. | Total Time: 35 min. Makes: 12 servings, 2 open-face sliders each

Prep Time: 15 min. | Total Time: 4 hours 15 min. (incl. refrigerating) Makes: 10 servings, 1/2 cup each

what you need

what you need

1 3 1 1/2 2 2 12 1

pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix cups chopped leftover roasted turkey cup KRAFT Shredded Cheddar Cheese cup chopped red peppers eggs, beaten Tbsp. butter, divided savory butter dinner rolls, split jar (12 oz.) HEINZ® HomeStyle Roasted Turkey Gravy, warmed

make it

PREPARE stuffing in large bowl as directed on package. Add turkey, cheese, peppers and eggs; mix just until blended. SHAPE into 24 patties, using about 3 Tbsp. stuffing mixture for each patty. MELT 1 Tbsp. butter in large nonstick skillet on medium heat. Add 12 patties; cook 5 min. on each side or until golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining butter and turkey patties. PLACE roll halves, cut sides up, on platter; top with turkey patties. Drizzle with gravy, adding about 1 Tbsp. to each.

1 1 2 1-1/4 2 1/2 1 1/3

cup cold milk can (15 oz.) pumpkin pkg. (3.4 oz. each) JELL-O® Vanilla Flavor Instant Pudding tsp. pumpkin pie spice cups thawed COOL WHIP Whipped Topping cup chopped PLANTERS Pecans Tbsp. butter or margarine, melted cup packed brown sugar

make it

BEAT first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses. REFRIGERATE 4 hours. Meanwhile, toss nuts with butter and sugar. SPRINKLE nut mixture over desserts just before serving.

© 2017 H.J. Heinz Company Brands LLC

© 2017 Kraft Foods

Roasted Garlic Mashed Potatoes INGREDIENTS

2 medium heads garlic 2 tsp olive oil 2 ½ lbs unpeeled red potatoes , diced into quarters (or sixths if larger) Salt and freshly ground black pepper ½ cup whole milk ¼ cup heavy cream ¼ cup butter, diced into 1 tbsp pieces, plus more for serving Chopped fresh parsley, for garnish (optional)




Preheat oven to 400°F. Cut garlic heads about ½-inch from the top to expose cloves. Transfer garlic heads to a sheet of foil, drizzle 1 teaspoon oil over each head, and wrap foil tightly around garlic so it’s fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40-45 minutes. Remove from oven and let cool (cook potatoes while they cool — see below) then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside. Place potatoes in a large pot and add enough cold water to cover potatoes, sprinkle in 1 tablespoon salt. Bring water to a boil over medium-high heat, then cover with lid, reduce heat to medium-low and allow to boil until potatoes are very tender when pierced with a fork, about 20 minutes. Near the end of potatoes cooking, measure out milk in a microwave safe measuring cup and add cream and butter. Heat in microwave until hot, about 45-60 seconds. Drain potatoes, then return to pot and mash with a potato masher (they should have some lumps in them). Add hot milk mixture and mashed roasted garlic, and stir with a spoon while seasoning with salt and pepper to taste. Serve immediately with more butter and garnish with parsley if desired.

14 | Modern Traditional Thanksgiving | HOLIDAY 2017

Roasted Green Beans with Goat Cheese & Hazelnuts INGREDIENTS

1 ½ lbs green beans, trimmed 5 ½ tbsp extra-virgin olive oil ¾ tsp sugar Kosher salt and pepper 2 garlic cloves, minced 1 tsp grated orange zest plus 2 tsp juice 2 tsp lemon juice 1 tsp Dijon mustard 2 tbsp fresh chives, minced 2 oz (½ cup) goat cheese, crumbled ¼ cup hazelnuts, toasted, skinned, and chopped

Spice up your holiday dinner this year with chicken from Sanderson Farms. Find the perfect recipe for your holiday gathering at



Adjust oven rack to lowest position and heat oven to 475°F. Combine green beans, 1 ½ tablespoons oil, sugar, ¾ teaspoon salt, and ½ teaspoon pepper in bowl. Evenly distribute green beans on rimmed baking sheet. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to roast until green beans are spotty brown, about 10 minutes longer, stirring halfway through roasting. Meanwhile, combine garlic, orange zest, and remaining ¼ cup oil in medium bowl and microwave until bubbling, about 1 minute; let steep for 1 minute. Whisk orange juice, lemon juice, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper into garlic mixture. Transfer green beans to bowl with dressing, add chives, and toss to combine. Transfer to serving platter and sprinkle with goat cheese and hazelnuts. Serve.

SFM_GEN_M7_2114_Holiday Gatherings_O.indd DEPARTMENT:

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Acct. Manager

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9-19-2017 11:31 AM Proofreader

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APPROVAL: Addl. Notes: None

Client Media Type Live Trim Bleed Job Title Pubs Ad Code

Sanderson Farms Magazine 7.75” x 5.125” 8.5” x 5.5” 8.75” x 5.75” SF Misc Studio Jobs (4) Holiday Gatherings None

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!

Delight your family with our family of products.

©2017 Turkey Hill Dairy ©2017 Turkey Hill Dairy01940JA17LG 01940JA17LG

18 | Healthy For You | HOLIDAY 2017

Roasted Brussels Sprouts & Cinnamon Butternut Squash

Try this sweet and savory recipe once and it will become one of your family's holiday traditions forever. Serve up a huge portion of love, deliciousness and health all in one dish!


Roasted Brussels Sprouts 3 cups Brussels sprouts, halved 3 tbsp olive oil
 Salt, to taste

Roasted Butternut Squash

1 ½ lb butternut squash, peeled, seeded, and cubed into 1-inch cubes 2 tbsp olive oil
 3 tbsp maple syrup ½ tsp ground cinnamon

Other Ingredients

2 cups pecan halves
 1 cup dried cranberries 
2-4 tbsp maple syrup (optional)


Roasted Brussels Sprouts 1. 2.

Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine. Place onto baking sheet, cut side down, and roast in the oven for 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning — the cut sides should be partially charred but not blackened.

Roasted Butternut Squash 1.

2. 3.

Preheat oven to 400°F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine butternut squash,1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
 Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once halfway through baking, until softened.

Note You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Assembly 1.

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

Optional For more sweetness, add 2 to 4 tablespoons of maple syrup, if desired — do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss to combine.

Creamy Chicken and Rice Soup from America’s Favorite Rice! 1 cup Mahatma® White Rice 2 cans (14 oz. each) low sodium chicken broth 1 can (12 oz.) evaporated milk 4 Tbsp. cornstarch 1 tsp. poultry seasoning

1 cup (about 6 oz.) cooked chicken breast, diced 1 cup frozen mixed vegetables, thawed salt and ground black pepper, optional

Prepare rice according to package directions. Brussels sprouts are best known as a cancer fighting cruciferous powerhouse. They can detox your body, boost your antioxidant levels, and they contain powerful anti-inflammatory properties. And just one cup has your recommended daily dose for vitamin C and K! Pecans work on keeping your energy levels up and help maintain peak brain function, which can be especially important around the holidays! The best thing is that pecans keep working for you long after you eat them as they boost your antioxidant levels for 24 hours! Cinnamon is one of the most beneficial spices you can consume because of its anti-microbial, anti-diabetic, immunity boosting, cancer and heart disease protecting abilities. Squash can help keep the dreaded common cold out of your house this season! With four times the amount of needed vitamin A, it can help fight against infection and disease! Healthy Cooking Tip: You can even roast the squash seeds just like pumpkin seeds and enjoy during your favorite holiday movies!

In a large pot, bring chicken broth and evaporated milk to a boil. In a small cup dissolve cornstarch and poultry seasoning with 4 tablespoons water and stir into hot broth. Stir constantly for 1 minute; reduce heat to low and stir in chicken and vegetables. Continue to cook 5 minutes. Stir in rice. Season with salt and pepper, if desired. Serves 6. HELPFUL TIP: Purchase precooked diced chicken in the deli section at your local grocer.

For recipes and information visit

Set the Table for an

What to roast • Boneless or Bone-in Ribeye Roast • Strip Roast • Tenderloin Roast • Top Sirloin Roast • Top Round Roast


How to roast* 1. Preheat oven to 450°F. 2. Season roast generously with kosher salt and cracked black pepper. 3. Place in a roasting pan fitted with a rack, fat-side up. 4. Cook for 15 minutes. 5. Reduce oven to 325°F and continue roasting (time varies based on cut, size and desired doneness). 6. Remove roast from oven when temperature is 5 to 10°F below target (check with thermometer). 7. Cover loosely with foil. 8. Rest before serving: • 10 minutes for roasts less than 4 pounds • 15 minutes for roasts 4 to 10 pounds • 20 minutes for roasts 10 pounds or more

Holiday Meal

Roasts are impressive, and contain rich flavor, juiciness and tenderness. Not sure how to cook one? The Certified Angus Beef ® brand chefs offer a tasty recipe and trusty tips.

Easy Carve Pepper and Herb-Crusted Prime Rib

Serves 6-10

For the best results, use a Certified Angus Beef ® brand roast from your local Price Chopper. Ingredients • 1 (7-8-pound) Certified Angus Beef ® bone-in ribeye roast • 2 tablespoons coarse, cracked black pepper • 2 tablespoons coarse kosher salt • 1 tablespoon granulated garlic • 1 teaspoon dry rosemary • 1 teaspoon dry oregano • 1 teaspoon dry thyme leaves Instructions 1. With a boning knife, carefully cut rack of ribs as one slab away from roast and tie back on with butcher’s twine between each bone. (Alternatively, have your butcher do it.) 2. Combine pepper, salt, garlic and dried herbs. Rub the entire roast with seasoning blend and refrigerate overnight, wrapped tightly in plastic wrap. 3. Preheat oven to 325°F. Remove plastic from roast and place roast in a shallow roasting pan, with a rack, fat-side down. Roast, uncovered, for 90 minutes. 4. Flip roast so that fat side is up. Continue roasting approximately 1 hour until internal temperature reaches 130°F for a deep-pink interior. 5. Transfer roast to a cutting board and let rest 20 minutes; remove twine and bones for easy carving. Recipe provided by the Certified Angus Beef ® brand. For more recipe ideas and tips, visit

• Eye of Round Roast • Tri-Tip Roast • Sirloin Tip Center Roast • Ball Tip Roast

What to braise • Chuck Roast • English Roast

For More Help, Download the App The free Certified Angus Beef ® brand Roast Perfect app includes everything you need to choose and perfectly prepare special occasion and everyday beef roasts. Download it today on the App Store or Google Play! • Select the best roast. • Calculate portion size and how much to buy. • Learn how to roast and braise. • Watch video tutorials. • Find a built-in timer, and main and side dish recipes.

• Brisket • Short Ribs

How to braise* 1. Preheat heavy-bottomed pot over medium-high heat on stovetop. 2. Season roast generously with kosher salt and cracked black pepper. 3. Add a small amount of oil to pot, then add roast and sear on at least two sides. 4. Remove roast and add cut vegetables (typically onions, carrots and/or celery); stir and cook until brown. 5. If desired, stir in 2-3 tablespoons tomato paste, then add 1-2 cups liquid (wine, stock or water) and stir browned bits from pan bottom. 6. Return roast to pan, or transfer roast and pan contents to slow cooker. Pour in additional liquid to cover bottom 1/3 to 1/2 of roast and add fresh herbs if desired. 7. Cover with tight-fitting lid and place in low oven (300°F) or set slow cooker to “low.” 8. Cook approximately 6-8 hours depending on size of roast. It is done when fork-tender and pulls apart easily. *These instructions are a general guide. If your recipe has specific instructions, follow them.

22 | Cookies From Around The World | HOLIDAY 2017

HOLIDAY 2017 | Cookies From Around The World | 23

Austrian Linzer page 26

Greek Honey-Spice Melomakarona

Different cultures all over the world celebrate Christmas. Though we have different customs and traditions, one thing we seem to all agree on is that Christmas is a great time for sweet, yummy cookies, lovingly baked and shared with those around us.

page 24

Traditional Mexican Wedding Cookies INGREDIENTS ¼ tsp salt 1 tsp vanilla 1 cup butter, softened ½ cup powdered sugar 2 ¼ cups sifted flour ¾ cup chopped walnuts or ¾ cup pecans Powdered sugar

DIRECTIONS 1. 2. 3. 4. 5.

German Pfeffernüsse page 29



Italian Anise page 31

Traditional Mexican page 23

Preheat oven to 400°F. Cream together butter and powdered sugar until light and fluffy. Stir in vanilla. Whisk together flour and salt and add gradually to butter mixture. Stir in chopped nuts. Chill dough if it seems too soft. Form dough into 1 ¼ inch balls and place onto parchment-lined or ungreased baking sheets. Bake at 400°F for 10-12 minutes or just until the cookies start to turn light golden-brown. Remove from oven and allow to cool slightly. While cookies are still warm (but not hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated. Cool cookies completely on wire racks. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

24 | Cookies From Around The World | HOLIDAY 2017

Greek Honey-Spice Melomakarona Cookies INGREDIENTS Cookies

4 cups all-purpose flour 2 tsp cinnamon 1 tsp ground cloves 1 tsp baking soda 2 tsp baking powder 1 lb unsalted butter ¾ cup sugar 3 egg yolks ½ cup freshly-squeezed orange juice 1 tsp honey Finely crushed walnuts, for topping

Honey Syrup 1 cup water 1 cup sugar 1 cup honey


1. 2. 3. 4. 5.

6. 7. 8.

Preheat oven to 350°F. In a large mixing bowl, whisk the flour, spices, baking soda and baking powder. Beat the butter until it is light in color and fluffy, about 10 minutes in a stand mixer. Add the sugar and continue mixing for about 5 more minutes.  In a separate bowl, beat the egg yolks and orange juice together. Add to the butter mixture and make sure it is thoroughly incorporated.  Add dry ingredients in 3 portions, mixing after each addition, then add the teaspoon of honey. Mix just until a soft dough forms. Chill dough 30 minutes to 1 hour before shaping.  Shape the dough into small ovals and flatten a little on the cookie sheet. These cookies do spread a little, so be sure to leave enough room in between. Bake at 350°F for about 20 minutes, or until they are lightly golden brown. Meanwhile, heat the syrup ingredients over low heat until the sugar is dissolved. Let cool.  When cookies are cool enough to handle, dip into syrup on both sides for about 10-15 seconds. Gently press freshly-dipped cookies top side down onto crushed walnuts, then place on wax paper top side up. Let dry completely before you store.


EXPIRES 12/30/17

On any TWO (2) International Delight Coffee Creamers (singles, pints, quarts, or larger)

RETAILER: WhiteWave Foods will reimburse you for the face value of this coupon, plus 8¢ handling, provided you and your customer have complied with the terms of this offer. Consumer must pay all applicable taxes. Coupons not properly redeemed will be voided. Cash value 1/100¢. Limit one coupon per purchase. Void where regulated, prohibited or if altered, reproduced, sold, purchased, transferred or exchanged. Any other use constitutes fraud. DO NOT DOUBLE. Send coupons to: CMS Dept. #25293 One Fawcett Drive, Del Rio, TX 78840

26 | Cookies From Around The World | HOLIDAY 2017

made for homemade.

Austrian Linzer Cookies INGREDIENTS

1 tsp kosher salt 2 large eggs 3 cups all-purpose flour 1 cup raw, skin-on almonds (or ¾ cup almond flour) 1 ½ tsp ground cinnamon 1 tsp baking powder 1 ½ cups (3 sticks) unsalted butter 1 ¼ cups granulated sugar 1 tsp vanilla extract 1 cup raspberry jam Powdered sugar, for dusting


3. 4. 5. 6.


Pulse together flour and almonds in a food processor until the almonds are very finely ground. Add cinnamon, baking powder and salt, and pulse to blend. (Alternatively, whisk together flour, ground almonds or almond flour, cinnamon, baking powder and salt in a large bowl.) Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2-3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary. Add in dry ingredients all at once and mix on low speed, just until incorporated. Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead. Heat oven to 325°F. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it’s about inch thick. (Because of the almonds, the dough may crack in 8 places while you’re rolling it out. This is ok., just patch it up with scraps.) Using a round cookie cutter 2 ½ inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle, star, or other shape from the interior of the larger circles, creating a donut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12-15 minutes. To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.


Cinnamon-Walnut Stuffed Challah Bread INGREDIENTS For the Dough: • 1/2 cup (118 ml) whole milk • 1/4 cup (85 grams) honey • 1/2 cup (113 grams) unsalted butter • 3 cups (360 grams) all-purpose flour • 1 teaspoon salt • 1/2 teaspoon ground cinnamon • 1 envelope (2 1/4 teaspoons, 7 grams) active-dry yeast • 2 large eggs For the Filling: • 1/2 cup (113 grams) unsalted butter, at room temperature • 3/4 cup (160 grams) light or dark brown sugar, packed • 2 cups (226 grams) Diamond of California Chopped Walnuts, finely chopped • 1 teaspoon ground cinnamon

DIRECTIONS To Prepare the Dough: 1. Combine the milk, honey and butter in a small saucepan set over medium heat. Warm just until butter is melted. Remove from heat and let cool 5 minutes, or until it is between 120-130 degrees F. 2. In the bowl of a stand mixer fitted with a dough hook (you can also use a large bowl and mix by hand), combine 2 cups of the flour, the salt, cinnamon and yeast. Add the milk mixture and mix until smooth. Add the eggs one at a time, mixing after each. 3. Add the remaining flour a few tablespoons at a time, letting it incorporate into the dough before adding more. When all the flour has been added, the dough should be very soft, but still clear the sides of the bowl. If necessary, add a few more tablespoons of flour. Continue to knead the dough for about 5 more minutes until it's smooth and elastic. 4. Carefully place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour. Gently punch down the dough to release gases and knead a few more times by hand.

To Prepare the Stuffed Challah: 5. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, combine the butter, brown sugar, walnuts and cinnamon and mix until smooth. Mixture should be crumbly. 6. Divide the dough into 3 pieces. Working with each piece individually, place dough on a well-floured surface and roll into an approximate 12x6-inch rectangle. Sprinkle one third of the walnut mixture on top of the dough. Starting at one long end, tightly roll up the dough and carefully transfer to a sheet pan lined with parchment paper, seam side-down. Repeat with remaining 2 pieces of dough. 7. When you have finished rolling up all 3 pieces of stuffed dough, braid them together on the sheet pan, tucking the ends under. Cover with greased plastic wrap and let rise in a warm place until doubled again, about 30-45 minutes. 8. Meanwhile, preheat oven to 350 degrees F. Make an egg wash with 1 large egg and a teaspoon of water and brush on the loaf. Bake until golden, about 35-40 minutes. Let cool 15 minutes before transferring from sheet pan. 9. Bread is best the day it is baked, but will keep in an airtight container for a few days.

HOLIDAY 2017 | Cookies From Around The World | 29

German Pfeffernüsse Cookies (“Pepper Nuts”) INGREDIENTS

½ cup molasses ¼ cup honey ½ cup unsalted butter 4 cups all-purpose flour ¾ cup white sugar ½ cup brown sugar 2 tsp ground cinnamon 1 ½ tsp baking soda 1 ½ tsp ground cardamom 1 tsp ground allspice 1 tsp ground nutmeg 1 tsp ground cloves 1 tsp ground ginger



3. 4.

In a heavy bottomed, nonreactive, 1 to 1½ quart pot, combine the molasses, honey, and butter. Place the pot over low heat, stirring often until the butter has melted, all the ingredients are completely combined, and the mixture is creamy. Do not boil. Remove the pot from the heat, pour the mixture into a large bowl, and set aside and allow the mixture to cool to room temperature. Stir in the beaten eggs and the anise extract. While the mixture is cooling, sift together the flour, white sugar, brown sugar, cinnamon, baking soda, cardamom, allspice, nutmeg, cloves, ginger, black pepper, and salt in a separate bowl. When the molasses mixture has reached room temperature, stir in the beaten eggs and the anise extract. With a large wooden spoon, gradually stir in the sifted dry ingredients until everything is thoroughly combined (the dough will be a stiff dough by this point). Chill the dough in the refrigerator for a minimum of 2 hours. After the dough has chilled, preheat the oven to 325°F. Grease several baking sheets. Roll the dough into small balls (about ½-inch in diameter). Place the balls on the greased baking sheets, spacing them at least 1 inch apart, as they will spread slightly. Bake the cookies in the preheated oven for 12-15 minutes, until the cookies have lost their shiny look and are slightly firm to the touch (but still soft).  The cookies may have some small cracks as well.  Using a thin spatula to remove the cookies from the baking sheet, move them to a rack to cool. Once the cookies have cooled completely, roll each cookie in sifted confectioners’ sugar to coat thoroughly. Store in an airtight container with wax paper between the layers at room temperature. Allow the cookies to “age” at least 24 hours before serving (a few days to a week is even better). If desired, roll cookies in confectioners’ sugar to coat them once more before serving.

HOLIDAY 2017 | Cookies From Around The World | 31

First Cereal to Contain Amazing g

and your kids will still love it! Onyx sorghum is high in antioxidants and dietary fiber. The fiber digests slowly and ensures that blood sugar levels do not rise rapidly and subsequently crash. Thus making it an ideal food for people with diabetes, insulin resistance and hypoglycemia. The powerful antioxidants from Onyx Sorghum help protect your body from the harmful free radicals we are exposed to on an everyday basis.

How can 8 whole tomatoes fit in one jar of Silver Palate pasta sauce? That’s why it tastes like you’re biting into a ripe, juicy tomato. You won’t find any tomato paste in Silver Palate San Marzano Pasta Sauce. And no added sugar, either. Just a whole tomato blend of San Marzano plum tomatoes from the rich volcanic soils of the Mt. Vesuvius region and the fertile soils of the Central Valley in California. Deluxe juicy tomatoes are simmered in extra virgin olive oil to yield more natural lycopene antioxidant. Plus, our little secret – skins removed by steam, not chemicals. That is what makes Silver Palate such a premium line of pasta sauce.

Italian Anise Sugar Cookies INGREDIENTS 4 eggs ½ tsp salt 1 cup sugar ½ cup milk 1 tsp anise flavoring 3 ½ cups flour 1 tbsp baking powder


SAVE $2.00

On any ONE (1) jar of Silver Palate® Pasta Sauce. Any variety.


Retailer: Silver Palate Kitchens, Inc. will redeem this coupon for face value plus .08¢ handling provided coupon is redeemed in accordance with our offer. Customer pays any sales tax. Void if reproduced or where prohibited by law. Invoices proving purchase of sufficient stock to cover redemptions must be shown on request. Cash value 1/100¢. One coupon per item purchased. Send to: 211 Knickerbocker Road, Cresskill, NJ 07626.


1 tsp milk 1 tsp confectioner’s sugar tsp anise flavoring, optional 8 Multi-colored nonpareil sprinkles

SAVE $2.00

On any ONE (1) package of Grain Berry® Cereal or Oatmeal

Retailer: Silver Palate Kitchens, Inc. will redeem this coupon for face value plus .08¢ handling provided coupon is redeemed in accordance with our offer. Customer pays any sales tax. Void if reproduced or where prohibited by law. Invoices proving purchase of sufficient stock to cover redemptions must be shown on request. Cash value 1/100¢. One coupon per item purchased. Send to: 211 Knickerbocker Road, Cresskill, NJ 07626.


0086341-000562 0086341 000562


2. 3.

Preheat oven to 350°F. Beat eggs, sugar and anise flavoring together. Sift flour, salt and baking powder together. Gradually pour sifted dry ingredients into egg mixture about a third at a time alternating with some milk. Mix thoroughly after each addition. Flour counter and rolling pin. Pour batter onto counter and knead about a minute or two to ensure even consistency of dough. Roll flat to about ½ inch thickness. Using cookie cutters, cut dough into desired shapes. Place on flour-dusted baking sheet. Bake about 6 minutes. Remove from baking sheet and let cool completely. When ready to serve, mix milk, powdered sugar and anise flavoring together in shallow bowl. Dip tops of cookies in mix. Place on holiday tray or dish and sprinkle with nonpareils.

For this recipe and more, visit

: 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

HOLIDAY 2017 | Kids Club | 35

34 | Kids Club | HOLIDAY 2017

Gingerbread Men INGREDIENTS

10 tbsp unsalted butter, softened to room temperature ¾ cup packed light or dark brown sugar 2 3 cup unsulphured molasses 1 large egg, at room temperature 1 tsp pure vanilla extract 3 ½ cups all-purpose flour, spooned and leveled 1 tsp baking soda ½ tsp salt 1 tbsp ginger, ground 1 tbsp cinnamon, ground ½ tsp allspice ½ tsp cloves, ground Icing



3. 4.



In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each portion up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days (chilling is mandatory for this cookie dough). Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside. Remove one disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed – this dough can be sticky. Roll out disc until ¼ inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. Be sure to rotate the pan once during bake time. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, add candy decorations.

Here are a couple recipes for your holiday season bucket list! We’ve decorated our Gingerbread Men and Rice Krispie Trees with sprinkles, but you can choose from a variety of candies to give kids plenty of options to make these their own. If you make a batch, we’d love to see! Post a photo on instagram and tag #PCKidsClub.

Rice Krispie Trees INGREDIENTS 3 tbsp unsalted butter 10 oz bag marshmallows Green food coloring 6 cups Rice Krispies 20 small pretzel sticks


3. 4. 5.

Grease or spray a 9x13-inch pan and set aside. In a large pot, melt butter and marshmallows over mediumlow heat, stirring constantly. Once it is almost smooth and melted, add green food coloring little by little until you achieve your desired tree color. Stir in Rice Krispies. Stir until all the cereal is completely coated. Press evenly into prepared pan. Immediately add candy decorations. Let cool for at least 30 minutes. Make one cut down the middle of the pan, lengthwise. Then, cut each of those rows into Christmas tree-shaped triangles. Before Rice Krispie has completely cooled, push a pretzel stick in the base of each tree.

It’s Not Complete Without Sensational Sides

visit us at

38 | Black & Gold New Years | HOLIDAY 2017

HOLIDAY 2017 | Black & Gold New Years | 39


Black Gold

P A R T Y !

HOLIDAY 2017 | Black & Gold New Years | 41

PASTA SAUCE made with HEARTY, crisp, rustic cut VEGETABLES Bring Tuscany to your table

Rustic Minestrone Makes: 6 | Prep Time: 15 minutes | Cook Time: 9 minutes INGREDIENTS: 3 tablespoons olive oil, divided 1 small zucchini, sliced in a-inch half moons 2 cups tightly packed, thinly sliced Tuscan kale leaves 1 jar (23 ounces ) BERTOLLI® RUSTIC CUT TM PASTA SAUCE Marinara with Traditional Vegetables DIRECTIONS:

1 carton (32 ounces) vegetable broth 1 can (15 ounces) cannellini beans, rinsed b cup shaved Parmigiano-Reggiano cheese

Heat 2 teaspoons oil in 6-quart pot on medium-high heat. Add zucchini and kale; cook 1-2 minutes or until kale begins to wilt, stirring frequently. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes or until heated through and vegetables are tender, stirring occasionally. Top each serving with cheese and a drizzle of olive oil.


Substitute garbanzo beans, kidney beans, pinto beans or tri-bean blend for the cannellini beans. For a heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with the broth and beans. Simmer soup an additional 8-10 minutes or until pasta is cooked through.



Pitted black olives Crackers of your choice Laughing Cow wedges or aged white cheddar, cut into triangles

Essential Equipment

For more recipe ideas, visit ©2017 Mizkan America, Inc.

Drinking straw or small round piping nozzle Cocktail stick Small sharp knife

DIRECTIONS 1. 2. 3. 4.

Cut the hard cheese into triangles or peel the wrappers off the soft cheese triangles. Use either a drinking straw or a small round piping nozzle to cut out olive “buttons” (the cocktail stick will be helpful to remove the olive from the straw or nozzle). Carve olives into “bow ties” using a sharp knife. Place the bow ties and buttons on each piece of cheese and serve on crackers.

Party On!

HOLIDAY 2017 | Black & Gold New Years | 43

NEW! Stonefire Naan Dippers with Tribe Hummus

Champagne JELLO CUPS


1st Champagne Layer 1 ½ cups champagne ½ cup boiling water 1 gelatin packet

Creamy Layer

1 can sweetened condensed milk 1 cup boiling water ½ cup cold water 1 gelatin packet

2nd Champagne Layer


1 ½ cups champagne ½ cup boiling water 1 gelatin packet

PREP TIME: 20 minutes • COOK TIME: 20 minutes • YIELD: 3 dozen

For the Rim

INGREDIENTS 1 pound ground beef ½ cup fine dry bread crumbs ½ cup minced onion ¼ cup milk 2 large eggs, beaten 1 teaspoon salt ½ teaspoon Worcestershire sauce

Gold sprinkles or Sugar in the Raw Corn syrup

¼ teaspoon pepper ¼ cup Crisco® Pure Vegetable Oil -OR1 (16 oz.) package frozen prepared, bite-sized meatballs, thawed (about 32) 1 (12 oz.) jar Smucker's® Concord Grape Jelly 1 (12 oz.) bottle chili sauce


DIRECTIONS 1. 2. 3. 4. 5. 6. 7.

COMBINE first 8 ingredients, mixing well; shape into 36 one-inch meatballs.


2. COOK in oil over medium heat 10 to 15 minutes or until browned. Drain on paper towels.


3. COMBINE grape jelly and chili sauce in large skillet. Cook over medium heat, stirring until well combined, about 3 minutes.

10. 11.

4. PLACE cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes, stirring occasionally, until sauce is bubbly and meatballs are cooked through. 5. TRANSFER glazed meatballs to a chafing dish or slow cooker. Serve with toothpicks.

12. 13.

©/TM/® The J.M. Smucker Company

Gently pour the champagne into a mixing bowl. Measure out ½ cup of boiling water in a separate bowl then add 1 gelatin packet to the water, gently stirring. Once combined, pour the water/gelatin mixture into the champagne and gently stir. Divide the champagne jello into glasses. If you want the jello to set at an angle, place the glasses in a muffin or mini muffin pan at an angle to set in the refrigerator. Once the champagne jello has set, begin to prepare the creamy layer. In a mixing bowl, combine the sweetened condensed milk and 1 cup boiling water. Stir to combine. In a separate bowl, combine ½ cup cold water and 1 gelatin packet. Stir to mix. Allow the gelatin mixture to set for 2-3 minutes. Pour the gelatin mixture into the sweetened condensed milk mixture and stir to combine. Divide the creamy layer into the glasses. If you want the jello to set at an angle, place the glasses in a muffin or mini muffin pan at an angle to set in the refrigerator. Repeat the instructions for the champagne layer to add the final layer to the cups. Use a small amount of corn syrup and your finger, a small metal spatula or a small new paint brush to dab a small amount of corn syrup all around the rim of the glass. Turn the glass upside down into a shallow bowl of sprinkles, moving it around until the rim is covered. Serve the jello or refrigerate until ready to serve.


Specialty recipes for your dog right where you shop for your family’s groceries.


EXPIRES 1/31/2018

Dave’s Killer Bread® is America’s #1 organic bread*. With great taste and killer texture, it’s always USDA organic and Non-GMO Project Verified. Every loaf is packed with whole grains, protein, fiber and absolutely no artificial ingredients. The result is bread that’s powerfully different.


Buy any ONE (1) 14-28 lb. bag of Rachael Ray™ Nutrish® Real Beef & Brown Rice or Real Chicken & Veggies Dry Dog Food and get ONE (1) tub of Rachael Ray™ Nutrish® Wet Dog Food FREE. CONSUMER: LIMIT ONE (1) COUPON PER PURCHASE. This coupon good only on purchase of product and quantity stated. CANNOT BE COMBINED WITH ANY OTHER OFFER. Consumer pays any sales tax and will not receive any credit or cash back if coupon value exceeds purchase price. Any other use constitutes fraud. COUPON VOID IF ALTERED, COPIED, SOLD, PURCHASED, TRANSFERRED, EXCHANGED, EXPIRED OR WHERE RESTRICTED OR PROHIBITED BY LAW. RETAILER: Ainsworth Pet Nutrition® will reimburse you for the face value of this coupon plus 8¢ if submitted in compliance with Ainsworth Pet Nutrition LLC Coupon Redemption Policy. Policy available upon request. Cash Value 1/100th of one cent. Send coupons to: Ainsworth Pet Nutrition, LLC 1226, NCH Marketing Services, P.O. Box 880001, El Paso, TX 88588-0001 © Ainsworth Pet Nutrition LLC 2017. Good only in the USA. Retailer fill in price: ___________Maximum Retail Value = $2.48

HOLIDAY 2017 | Black & Gold New Years | 47

5 Ingredient QUESO


1 lb pepper jack cheese 8 oz full-fat cream cheese ½ cup full-fat sour cream 1 10 oz can original Rotel tomatoes & green chilies, drained ¾ cup whole milk (if needed)


1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder


In a medium pot over low heat, combine the cheese, cream cheese, sour cream, and Rotel. Let the mixture heat until the cheeses melt and a smooth cream forms, stirring often. This should take 15-20 minutes. Add the spices if desired. Add milk if queso is too thick. Once melted, serve immediately, or transfer to a slow cooker with a “warm” setting to keep dip warm and melted.

HOLIDAY 2017 | Black & Gold New Years | 49

©/TM/® Sahale Snacks, Inc. The Non-GMO Project Verification Mark is a registered trademark of The Non-GMO Project.



Dark Chocolate TRUFFLES


¼ cup heavy cream 5 oz bittersweet chocolate, finely chopped 1 tbsp butter, softened Dipping chocolate of your choice

DIRECTIONS 1. 2. 3. 4. 5. 6. 7.


Heat the cream until it just comes to a boil, add the chopped chocolate, and remove the saucepan from the heat. Stir the mixture with a rubber spatula until the chocolate is completely melted. Stir in the butter until the ganache is smooth. Put the ganache in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache. Refrigerate at least one hour (or overnight) until the ganache is set. To form the truffles, use a melon baller to scoop the ganache into a ball and place on a wax paper-lined baking sheet. Finish the truffles by dipping in your ingredient of choice. If dipping in chocolate, place the balls of ganache in the refrigerator or freezer for at least one hour or until thoroughly chilled before dipping.

One easy recipe, all the cookies you can





– Stacked Christmas Tree INGREDIENTS


1 cup Country Crock® Buttery Sticks ¾ cup granulated sugar ¾ cup firmly packed light brown sugar 1 large egg 1 large egg yolk 2 tsp. vanilla extract 2½ cups all-purpose flour 1 tsp. baking powder ¾ tsp. salt ¼ tsp. baking soda

For COOKIES, preheat oven to 375°. Beat Country Crock® Buttery Sticks, granulated sugar, light brown sugar, egg, egg yolk and vanilla in large bowl with electric mixer until creamy. Beat in flour, baking powder, salt and baking soda just until blended.


Using remaining cookie dough, drop dough by level teaspoonfuls on baking sheets. (You should have 26.) Bake 6 to 8 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

4 cups confectioners’ sugar ¼ cup water Assorted candies, sprinkles and food coloring

Divide dough in half. Using one half, drop dough by level tablespoonfuls on ungreased baking sheets 3 inches apart. (You should have 26.) Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely. Using ⅔ of remaining half of cookie dough, drop dough by 2 teaspoonfuls on baking sheets. (You should have 26.) Bake 8 to 10 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

Ideal for bedroom, bathroom, office and pantry.

Tip: For inspiration for other delicious mix-ins, see our Make It Yours™ Cookie Recipe at

©2017 Unilever AWG17011

SAVE 50¢ any ONE (1) NEW Hefty® Trash Bag Item (includes Small & Medium Trash Bags, Recycling Bags, Compostables & Renew)

Also look for these other new items!

For GLAZE/DECORATIONS, combine confectioners’ sugar with water in medium bowl and stir until smooth. For each cookie tree, spread glaze over top of 1 large cookie, top with sprinkles and place on flat surface, glazed side up. Repeat with another large cookie, 2 medium cookies and 2 small cookies, stacking immediately after glazing and decorating. Top with decorative candy.

©2017 Reynolds Consumer Products LLC. Arm & Hammer, the Arm & Hammer logo and the distinctive orange trade dress are trademarks of Church & Dwight Co., Inc. and are used under license.

EXPIRES 12/31/2017

CONSUMER: This coupon good only on the purchase of product(s) indicated. Limit one (1) coupon per item(s) purchased. Limit of four (4) like coupons in same day. Coupon is void if transferred, sold, purchased, auctioned, reproduced/copied, altered, or exchanged/shared. ALL WHICH CONSTITUTES FRAUD. Consumer pays any sales tax and will not receive any credit or cash back if coupon value exceeds purchase price. Good only in USA. RETAILER: Redeem on terms stated for consumer upon purchase of product indicated. If submitted in compliance with our Coupon Redemption Policy (available upon request), you will be reimbursed face value plus 8¢ handling. Mail to: Inmar Dept. 13700, 1 Fawcett Drive, Del Rio, TX 78840. Cash value 1/100¢. © 2017 Reynolds Consumer Products LLC






Find all these decadent charcuterie board selections at your local Price Chopper.



Emmi Roth Grand Cru Cheese

Fiorucci Pre Sliced meats select varieties


Belgioioso Blue Cheese

Fiorucci Panino’s select varieties

10 Belgioioso La Bottega


Volpi Chubs select varieties



spreads & salads 4



Castella Stuffed Peppadews

Castella Greek Feta Salad

13 9



Cheese Wedges

6 12

11 Reny Picot Brie

select varieties




12 Montchevre Mini Goat

Logs- select varieties

crackers & nuts



13 La Panzanella Mini Croccantini

select varieties


Lantana Hummus select varieties

14 Caramelized Walnuts

7 7

Dalmatia Spreads & Preserves

15 Marcona Almonds

Dates make it delicious Sunsweet® Dates are moist, delicious, and a good source of fiber. They’re perfect for holiday snacking, baking and entertaining. Try one of Sunsweet’s most popular Date recipes below. For more visit

Bacon Wrapped Dates



Ingredients: 24 Sunsweet Pitted Dates

12 slices bacon

2 tsp sriracha sauce

24 fresh basil leaves

Instructions: Preheat oven to 425°F. Thinly spread sriracha onto one side of each bacon slice. Cut bacon slices in half crosswise. Wrap each date with a piece of bacon; place seam side down on wire rack. Set rack on baking sheet. Bake for about 20 min or until bacon is crispy. Secure basil leaf onto each piece with toothpick. Serve warm or at room temperature.

BRING THEM FLOCKING TO THE TABLE. A Simply Potatoes® mash-up that’s impossible to mess up. Get this recipe and more at

Easy Shepherd’s Pie

1 ½ pounds lean ground beef 1 cup chopped onion 2 cups frozen green beans, thawed 1 cup frozen corn niblets, thawed 1 can (14.5 oz.) diced tomatoes, drained 1 jar (12 oz.) beef gravy 1 teaspoon dried thyme leaves ½ teaspoon salt 1 package Simply Potatoes® Mashed Potatoes Heat oven to 375°F. Spray 2 ½ to 3 quart casserole baking dish with nonstick cooking spray*. In 12-inch skillet cook ground beef and onion until browned; drain grease. Add beans, corn, tomatoes, gravy, thyme and salt. Cook until heated through. Spoon beef mixture into casserole dish. Spread Simply Potatoes evenly over beef mixture. Bake 30 to 35 minutes or until edges are bubbly. Remove from oven. Heat broiler. Broil casserole 4 to 6 inches from heat, 3 to 5 minutes, until Simply Potatoes are lightly browned.

© 2017 Crystal Farms

*A 9-inch square baking dish can be used for a 2 ½ quart casserole baking dish.

Bacon Brussels Sprout Bake 1 tablespoon olive oil 4 slices turkey bacon 1 (12-ounce) package Flav-R-PakⓇ Non-GMO Verified Brussels Sprouts 1 cup half-and-half 2 tablespoons all-purpose flour ½ teaspoon salt ¼ teaspoon black pepper ½ cup grated Parmesan ½ cup panko breadcrumbs •

Preheat oven to 375℉ and lightly grease an 8” gratin dish.

In a medium skillet heat oil over medium. Cook bacon in oil until crisp. Set aside to cool.

Place Brussels sprouts in baking dish. In a medium bowl whisk together half-and-half, flour, salt, and pepper. Crumble or chop bacon, stir into half-and-half mixture, and pour over Brussels sprouts. Sprinkle with Parmesan and breadcrumbs.

Bake until browned and bubbly, about 45 minutes.


Northwest Grown for Over 90 Years

$1.00 OFF ANY 2



Retailer: FLAV-R-PAC will reimburse you for the value of this coupon plus 8¢ handling, provided you and the consumer comply with the terms of this offer. Void where prohibited, restricted, taxed or if photocopied. Cash value 1/100¢. Redeemable by retail customers only, any other use constitutes fraud. Proof of stock may be necessary. Mail To: NORPAC/FLAV-R-PAC, PO Box 890537, El Paso. TX 88589-0537. ©2017 NORPAC FOODS






lean ground beef

1 tsp garlic powder 1½

tsp cumin

tsp chili powder

¼ tsp chipotle chili pepper

½ cup white onion, chopped

Sweet golden corn, whole kernel

½ cup green bell pepper, chopped 1 can (14.5 oz) petite diced tomatoes

Optional Toppings: Shredded cheddar cheese, sour cream, onions and peppers

DIRECTIONS: 1. In a large pan, brown the beef over medium-high heat. 2. Once browned, drain excess grease and add onions and bell peppers and cook for additional 5-8 minutes. 3. Stir in the remaining ingredients and bring to a boil. 4. Reduce heat to medium-low or low and cover; simmer for 10 minutes stirring every few minutes. 5. Serve with optional toppings, as desired.

©2017 Bush Brothers & Company

2 cans (16 oz) BUSH'S Mild Kidney Chili Beans, undrained or for a spicy chili, try new BUSH’S® Spicy Kidney Chili Beans!

½ cup water

Prep Time: 15 Minutes Cook Time: 35 Minutes | Serves: 8

½ tsp kosher salt ®

1 lb


Visit for more great-tasting recipes.


Holiday Dessert

60 | DIY Garland | HOLIDAY 2017

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

©2017 Pepperidge Farm, Incorporated.

Get your




Green Bean Casserole


Price Chopper has everything you need for delicious holiday gatherings, including decor! Use a needle and thread to string the items you select.


Slice oranges. Dab the extra juice off the orange slices with a paper towel (don’t squish the juice out). Line the orange slices on your oven rack. Bake at 275°F for 1 hour and then at 225°F for 2 more hours. Open your oven every thirty minutes to release the moisture. Turn the oranges a couple times to prevent lines and curling.



Use fresh cranberries. To prolong the life of the garland, try spraying shellac on the cranberries after stringing. To avoid staining, do not place the garland directly on lightly-painted surfaces or linens.

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


©2017 CSC Brands LP


Sweet Gatherings Pumpkin


Caramel Apple


Nothing says "the holidays are here" like the sweet flavors of KC Pride Premium Pies from Tippin's. Using the freshest seasonal fruits and berries, these made-from-scratch masterpieces offer all the sweet, tangy and savory flavors you'd expect as if you made it yourself. Find traditional favorites like pumpkin and pecan at your local Price Chopper, or try bold limited time offerings like Dixie and caramel apple.

Be sure and try our feature of the month! November: Turtle Pie • December: Apple Cranberry pie

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Price Chopper Gatherings - Holiday 2017  

In this Holiday issue of Gatherings you can find delicious recipes to wow your crowd and some simple twists on the traditional holiday meals...

Price Chopper Gatherings - Holiday 2017  

In this Holiday issue of Gatherings you can find delicious recipes to wow your crowd and some simple twists on the traditional holiday meals...