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Simple Sides for Holiday Entertaining

Simple Sides for Holiday Entertaining

(Family Features) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. With an ever-expanding guest list, each year may seem more and more difficult to pull off the perfect gathering. Make things easier and still delicious by serving ready-to-eat options like refrigerated macaroni and cheese made with real milk and cheese.

Perfect Holiday Potatoes

Mashed potatoes are a staple on many holiday menus, but all that peeling and mashing can take hours. This year, save time by using refrigerated, ready-to-eat mashed potatoes, such as Bob Evans Original Mashed Potatoes, which taste just like homemade.

  • Add your family’s special ingredient, like sage butter, and no one will know they aren’t homemade.
  • Microwave the mashed potatoes just before dinner or throw them in a crockpot on low and pitch the packaging so no one knows you didn’t make them ahead of time.
  • Buy a couple extra and store them in the fridge in case you have unexpected holiday guests.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.

Fancy Mac

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

  • Nonstick cooking spray
  • 1          package Bob Evans Macaroni and Cheese
  • 1          package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 1/4    cups shredded Gouda cheese, divided
  • 1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces
  • 1/2       teaspoon salt
  • 1/2       teaspoon freshly ground black pepper
  • 2          eggs, lightly beaten
  1. Heat oven to 400° F. Spray four ramekins with cooking spray.
  2. Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
  3. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
  4. Bake 20 minutes, or until centers are set.

Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36

  • 3/4       cup vegetable shortening
  • 3/4       cup brown sugar
  • 1          large egg
  • 1          cup Bob Evans Mashed Sweet Potatoes
  • 2          cups all-purpose flour
  • 1          teaspoon baking soda
  • 1          teaspoon kosher salt
  • 1          teaspoon pumpkin pie spice
  • 1          cup butter, unsalted
  • 3          cups powdered sugar
  • 1/2       teaspoon maple extract
  • chopped honey roasted pecans (optional)
  • mini marshmallows (optional)
  1. Heat oven to 350° F.
  2. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
  3. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.
  4. Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
  5. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.
  6. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

Watch video to see how to make this delicious recipe!

Mini Hash Brown Casseroles

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 24

  • 1          pound Bob Evans Original Roll Sausage
  • 4          large eggs
  • 1/2       cup milk
  • 1          package (20 ounces) Simply Potatoes Shredded Hash Browns
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1/2       teaspoon black pepper
  • 1 cup shredded cheddar cheese
  1. In skillet, cook sausage according to package directions.
  2. Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
  3. In bowl, whisk eggs and milk. Add hash browns, butter, ham, black pepper and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes, or until toothpick or knife inserted in center comes out clean.
  4. Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.

Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

  • 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
  • 1          package Bob Evans White Cheddar Mashed Potatoes
  • 1          package garlic herb cheese spread
  • 20        jalapeno peppers, halved, seeded with membranes removed
  • 1/4       cup brown sugar
  • 1          teaspoon ground cayenne pepper
  1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
  2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
  3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
  4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
  5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
  6. Let peppers cool slightly before serving, about 5 minutes.

SOURCE:
Bob Evans

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Entertain with Ease During the Holidays

One element that makes the holidays so special is spending quality time with loved ones. When hosting, it is your chance to put smiles on your guests’ faces with tasty foods for everyone to enjoy. Spend less time in the kitchen preparing and more time with your guests with small changes and simple shortcuts that may be all it takes to bring ease to the holidays and be the host with the most (fun, that is).

Reinvent old favorites. Take your holiday appetizers and small bites from ordinary to exceptional with novel takes on your favorite recipes. For example, potato skins are a classic crowd-pleasing appetizer and easy-to-make snack. Give them a creative twist by stuffing potato halves with pepperoni and shredded mozzarella for a flavorful new way to enjoy a timeless favorite.

Make it easy. Have fun preparing a meal for guests and save time in the kitchen when using ingredients like fully cooked Armour Original Meatballs. Flavor and substance are key to any great meal, especially when feeding a crowd. From appetizers to everyday dishes, frozen meatballs make it simple to create crowd-pleasing meals, cutting down on the preparation time so you can get back to fun and entertaining. Be the hero at your next holiday gathering with zesty Meatball Baked Ziti, which can be prepared and ready to serve in next-to-no time.

Find more guest-ready recipes to share this holiday season at ArmourMeats.com.

Meatball Baked Ziti

  • 16        ounces ziti pasta, uncooked
  • 1          package (14 ounces) Armour Italian Style or Original Meatballs, thawed
  • 1          jar (24 ounces) marinara sauce
  • 2          cups grated mozzarella or provolone cheese
  1. Heat oven to 375° F. Cook pasta according to package directions. Cut meatballs in half.
  2. In large skillet, combine marinara sauce and meatballs; bring mixture to boil over high heat. Reduce heat to medium-low; stir well, cover and simmer 5-6 minutes, or until meatballs are heated through, stirring once.
  3. Stir in drained pasta; mix well. Transfer half of mixture to 8-inch baking dish; top with 1 cup cheese. Repeat layering with remaining pasta mixture and cheese.
  4. Bake 20-25 minutes, or until mixture is heated through and cheese is melted.

Stuffed Pepperoni Potato Skins

  • 10        baby potatoes
  • 2 1/2    teaspoons minced garlic
  • 5          teaspoons pesto
  • 20        teaspoons mozzarella cheese
  • 10        slices small Armour Pepperoni, diced
  1. Heat oven to 350° F. Line sheet pan with foil. Set aside.
  2. Rinse potatoes and place in microwave on high 3 minutes.
  3. Remove potatoes from microwave and let cool 5 minutes. Slice potatoes in half lengthwise.  With spoon, scoop out center of each potato to make boat.
  4. Fill each potato boat by evenly stuffing with minced garlic, pesto, cheese and pepperoni.
  5. Place potato skins on sheet pan and bake 10 minutes, or until cheese is bubbly. Remove skins from oven and let cool before serving.

SOURCE:
Armour

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Holiday Baking for Family and Friends

A holiday season filled with gatherings calls for simple recipes that make baking for family and friends easy and enjoyable.

Traditions are often enjoyed more around the holidays and some classic flavors are must-haves for seasonal parties and dinners. Individually portioned desserts are ideal for entertaining, and these smooth, creamy cheesecakes with vivid holiday color are a perfect single serving that is sure to brighten any dessert table. Or put a festive twist on apple pie with a cinnamon roll-inspired crust.

Each of these desserts features quick and easy preparation, and the delicious flavors of Lucky Leaf Fruit Fillings, which use high-quality fruit and contain no high-fructose corn syrup, for great tasting desserts every time. An array of popular flavors like apple, blueberry, cherry and strawberry make it possible to prepare your favorite holiday desserts in minutes.

Find more inspiration for this season’s holiday baking at luckyleaf.com.

Mini Marbled Cherry Cheesecakes

18        chocolate cookies with white filling

2          packages (8 ounces each) cream cheese, softened

1/3       cup sugar

2          eggs

1          teaspoon vanilla

1          can (21 ounces) Lucky Leaf Premium Cherry Fruit Filling, divided

Heat oven to 350 F.  Line muffin tins with 18 paper liners.

Place one chocolate cookie in bottom of each paper liner.

In mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy.  Fold in half of fruit filling. Fill each muffin liner about three-fourths full with mixture.

Bake 20-25 minutes, or until done. Cool. Top each cheesecake with spoonful of remaining fruit filling.

Cinnamon Apple Pie

1          refrigerated pie crust

1          tablespoon butter, melted

2          teaspoons ground cinnamon

2          cans (21 ounces each) Lucky Leaf Premium Apple Fruit Filling

1          stick (8 tablespoons) butter, softened

1          cup flour

1          cup light brown sugar

1/2       cup powdered sugar, plus additional (optional)

1/4       teaspoon vanilla

1/4       teaspoon cinnamon

2          teaspoons milk, plus additional (optional)

Heat oven to 400 F.

On lightly floured surface, unroll pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.

Press miniature cinnamon rolls evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between rolls. Pour fruit filling on top of crust.

In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling.

Bake pie until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top and crust with foil, if necessary, to prevent from getting too dark). Remove from oven and allow to cool.

In small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing. Add more sugar or milk, if necessary, to reach desired consistency. Drizzle icing over cooled pie.

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A Festive Meal to Remember

Make your perfect holiday story complete by serving one of the best holiday dinners you’ve ever enjoyed. A prime rib roast paired with savory toppings is guaranteed to earn rave reviews from the whole family. Add easy gourmet sides and a holiday dessert to create a memorable meal that may well become a new holiday tradition. Best of all, it’s even easier than you may expect.

Upscale side dishes can make the meal complete. If you’re short on time or want to eliminate some of the fuss, you can take almost all the work out of a holiday dinner by using prepared side dishes from Omaha Steaks. Options like Brussels Sprouts with Bacon and Shallots, Roasted Root Vegetables or Roasted Garlic Mashed Potatoes can lend a special touch to your holiday feast.

No festive feast is complete without dessert, and individual-sized Sticky Toffee Pudding Cakes are a perfect solution. They’re made with real, premium ingredients, so all you need to do is pop them in the microwave straight from the freezer.

Find more recipes for a holiday dinner to remember at OmahaSteaks.com.

Horseradish Cream

Active time: 30 minutes

Total time: 30 minutes

1/2       cup mayonnaise

3          tablespoons prepared horseradish

1          tablespoon white vinegar, plus 1 teaspoon

1          teaspoon kosher salt

1/8       teaspoon cayenne pepper

1/8       teaspoon black pepper

1/2       cup heavy whipping cream

In medium mixing bowl, whisk together mayonnaise, horseradish, vinegar, salt, cayenne and black pepper. Whip cream to soft peaks using stand mixer. Gently fold into mayonnaise mixture. Chill until ready to serve.

Reverse-Seared Prime Rib Roast

Active time: 30 minutes

Total time: 4 days

4          pound Omaha Steaks Bone-In Frenched Prime Rib Roast

any variety Omaha Steaks Rub

Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.

When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan. Roast 3 hours and 15 minutes, or to internal temperature of 120-125 F. Let roast rest 30-45 minutes.

Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Tip: For easier carving, trim roast from bones prior to cooking. Stand rib roast on end so ribs are pointed up. Using sharp knife, cut along bone, being careful not to cut into roast. Tie roast up with butcher’s twine to hold it together while cooking.

Reverse-Seared Chateaubriand

Active time: 30 minutes

Total time: 4 days

2          pound Omaha Steaks Chateaubriand Roast

any variety Omaha Steaks Rub

Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.

When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan. Roast 2 hours, or to internal temperature of 120-125 F. Let roast rest 30-45 minutes.

Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.

Figgie Onion Jam

Active time: 30 minutes

Total time: 1 hour

2          tablespoons unsalted butter

1          medium red onion, peeled and diced into 1/4-inch pieces

1          cup dried black Mission figs, stems removed

1          cup water, divided

1/2       cup balsamic vinegar, divided

1/2       cup sugar

3/4       teaspoon salt

1/4       teaspoon black pepper

1/4       teaspoon vanilla extract

In 4-cup sauce pot, melt butter over low heat. Add onions. Cover and cook on low 15 minutes until onions have softened. Add figs, 1/4 cup water, 1/4 cup vinegar, sugar and salt. Cover and cook on low another 15 minutes until figs have softened.

Remove pot from heat and add black pepper and vanilla extract. Pour into blender or use immersion blender to process until smooth. Add remaining water and vinegar to blender for smoother jam or leave as-is for a more chunky texture.

Reverse-Seared Roasting

The reverse searing method can lead to a well-browned holiday roast with an evenly cooked interior that’s tender and flavorful.

  1. A day before cooking, dry brine or season roast and leave it uncovered in the refrigerator to develop crust and flavor. This dries the outside of the roast and forms a layer that allows even browning while locking in moisture.
  2. Place roast in the oven at a low temperature to cook evenly from edge to edge. Take it out at an interior temperature of 5-10 degrees below desired finished temperature; it will cook a little more while resting and during searing.
  3. Remove from oven and sear roast in a broiler, grill or hot pan to create the crust.

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Happier, Healthier Holidays

The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry.

Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, long-term eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt.

Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com.

Garlic Rosemary Pork Loin

Recipe courtesy of “Atkins: Eat Right, Not Less”

Prep time: 15 minutes

Total time: 1 hour

Servings: 4

1          pound boneless pork loin

olive oil cooking spray

1          tablespoon Dijon mustard

3          garlic cloves, minced

2          tablespoons fresh rosemary, thinly sliced

 

Heat oven to 350 F.

In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat.

Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish.

In small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes-1 hour, until loin is cooked through but still slightly pink in center.

When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately.

Less is not more

If you’re looking for more inspiration, tips and recipes, try finding additional resources such as “Atkins: Eat Right, Not Less: Your Guidebook For Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food, low-carb recipes and simple solutions, the new book contains a variety of meal plans, low-carb takes on classic foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.

Sweet Potato-Pumpkin Puree

Recipe courtesy of Atkins.com

Prep time: 20 minutes

Total time: 1 hour, 20 minutes

3          large egg whites

5          tablespoons sugar substitute, divided

1/2       cup half pecans

1 1/2    pounds sweet potatoes, peeled

1/4       cup unsalted butter stick

1/2       cup heavy cream

1/2       teaspoon salt

1/2       teaspoon pumpkin pie spice

1/2       teaspoon cinnamon

15        ounces pumpkin (without salt, drained, cooked and boiled)

Heat oven to 250 F. Lightly butter baking sheet.

In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside.

While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute.

Transfer potato mixture to serving dish and cover with meringue topping.

Salted Caramel Cheesecake Bites

Recipe courtesy of “Atkins: Eat Right, Not Less”

Prep time: 10 minutes

Total time: 1 hour, 10 minutes

Servings: 18

1/2       cup heavy cream

1/3       cup plain protein powder

2          tablespoons stevia

6          ounces cream cheese, at room temperature

1/3       cup chopped almonds or macadamia nuts

1          tablespoon sugar-free caramel syrup

1          teaspoon vanilla extract

1/8       teaspoon xanthan gum (optional)

1/4       teaspoon sea salt or sea salt flakes

In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl.

Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly.

Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt.

Freeze at least one hour before serving.

Note: Can be stored in freezer up to 1 month.

Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

Photos courtesy of Getty Images (Garlic Rosemary Pork Loin, Sweet Potato-Pumpkin Puree)

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Christmas Cookie Party Perfection

The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these festive Red Velvet Crinkle Cookies. Along with those tasty treats, don’t let your guests go thirsty. Add peppermint extract to a slow cooker hot chocolate so guests can sip and be merry throughout the party.

Find more holiday recipes at McCormick.com.

Red Velvet Crinkle Cookies

1 2/3    cups flour

1/3       cup unsweetened cocoa powder

1 1/2    teaspoons baking powder

1/4       teaspoon salt

1/2       cup (1 stick) butter, softened

1 1/4    cups granulated sugar

2          eggs

1 1/2    teaspoons McCormick Red Food Color

1          teaspoon McCormick Pure Vanilla Extract

1/2       cup confectioners’ sugar

nonstick cooking spray

In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.

Heat oven to 350 F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray.

Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Slow Cooker Peppermint Hot Chocolate

1/2       gallon (8 cups) whole milk

1          can (14 ounces) sweetened condensed milk

(Family Features)

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Poppable, Handmade Holiday Decor

(Family Features) ’Tis the season to pop up some holiday fun by creating a scenic winter wonderland that tastes as great as it looks.

Gather the kids and make a hands-on family holiday tradition out of crafting festive, edible decorations. Popcorn is the perfect choice to pop up and eat while decking out your creations. At 30 calories a cup, whole-grain, freshly popped popcorn offers a nutritious alternative to traditional holiday party nibbles. Popcorn is naturally low in fat and calories, non-GMO, gluten-free, has no artificial additives or preservatives and is sugar-free.

These clever recipes can help you make edible decor or gifts to give to friends, family and co-workers. Find more creative holiday recipes at popcorn.org.

Chocolate Popcorn Reindeer

Yield: 8 reindeer

8          cups unsalted, unbuttered popped popcorn

2 1/2    cups mini marshmallows

1/2       cup chopped dark chocolate or dark chocolate chips

2          tablespoons butter or light olive oil

1/4       teaspoon salt

16        pretzel sticks

16        eyeball candies

8          red candy-coated chocolate candies

Place popcorn in large mixing bowl.

In saucepan set over medium heat, heat marshmallows, chocolate, butter and salt, stirring often until smooth. Toss marshmallow mixture with popcorn until well combined.

Scoop 3/4 cup popcorn mixture into ball. Repeat with remaining mixture to make eight balls total. Place each ball in paper muffin cup liner.

Insert pretzel stick on each side of ball to resemble antlers, attach two eyeball candies for eyes and red candy for nose. Let cool completely.

Tip: Eyeball candies can typically be found in baking aisles of supermarkets or bulk food stores.

Holiday Popcorn Snowman

Yield: 5 snowmen

1          package (1 pound) large marshmallows

1/4       cup (1/2 stick) butter or margarine, plus additional

1          teaspoon vanilla

10        cups popped popcorn

sprinkles (optional)

licorice (optional)

gum drops (optional)

cinnamon candies (optional)

In large saucepan, melt marshmallows and 1/4 cup butter.

Remove from heat and stir in vanilla.

Let stand 5 minutes.

Pour over popcorn and stir.

Butter hands well and form into balls.

Decorate with sprinkles, licorice, gum drops and cinnamon candies, as desired.

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Friendsgiving Fare Perfect for Sharing

Friendsgiving Fare Perfect for Sharing

(Family Features)  Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.

“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”

If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.

Find more recipes to share with friends this season at McCormick.com.

Chipotle Corn Pudding

Prep time: 10 minutes

Cook time: 1 hour

Servings: 8

1/4       cup cornstarch

1/4       cup sugar

2          teaspoons McCormick Minced Onions

1 1/2    teaspoons McCormick Ground Mustard

1          teaspoon McCormick Gourmet Sicilian Sea Salt

1/4       teaspoon McCormick Chipotle Chili Pepper

4          eggs

1/2       cup milk

1/4       cup (1/2 stick) butter, melted

2          cans (14 3/4 ounces each) creamed corn

1          can (15 1/4 ounces) whole-kernel corn, drained

nonstick cooking spray

 

Heat oven to 400 F. In small bowl, mix cornstarch, sugar onions, mustard, sea salt and chili pepper until well blended; set aside.

In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.

Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

Leftover Turkey Taco Crescent Ring

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 10

1          package McCormick Original Taco Seasoning Mix, divided

2          tablespoons butter

1          cup finely chopped onion

2          cups shredded, cooked turkey

1          can (15 1/4 ounces) whole-kernel corn, drained

1          can (10 ounces) diced tomatoes and chilies, drained

1          garlic clove, minced

1          container (8 ounces) whipped cream cheese

2          cups shredded cheddar cheese, divided

2          packages (8 ounces each) refrigerated crescent dinner rolls

 

Heat oven to 375 F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.

In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.

Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.

Bake 15 minutes, or until golden brown.

In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.

Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.

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