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Creating Holiday Mealtime Traditions

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Loaded Baked Potato Casserole
Pan Roasted Chicken Provencal
Chopped Italian Salad with Italian Vinaigrette
Curried Peanut Soup
Chocolate Peanut Butter Nirvana Cake

(Family Features) - For many of us, the holiday season stirs up warm memories of home, scents of family meals and generations of rituals. Every family has their own holi­day traditions, whether it is a signature dish or an after dinner ritual, and many of those customs happen in the kitchen and at the dinner table. Your mealtime memories influence old and new traditions with each generation adding a chapter to the recipe book.

According to a new survey conducted by Kelton Research, on behalf of The J.M. Smucker Company, families value traditions. More than seven in ten (71%) Americans agree that the best way to continue their family traditions is through gatherings and celebrations. Over six in ten (61%) say that holiday meals are becoming more important to them as they get older, and as families are sitting down to share a holiday meal this season, nearly seven in ten (68%) will have at least three generations gathered around the holiday table.

For generations, home chefs everywhere have trusted The J.M. Smucker Company to help preserve favorite family recipes and create new dishes destined to become traditions. This year The J.M. Smucker Company invites you to begin a new tradition around the dinner table with the help of these classic recipes.

Holiday celebrations stop time for a moment, as the seasons and years slide by, and provide families the opportunity to sit down at the table together and reconnect. Miriam Weinstein, author of The Surprising Power of Family Meals: How Eating Together Makes Us Smarter, Stronger, Healthier and Happier, suggests these tips on how to get the most out of holiday get-togethers:

  • Before the holiday, show your kids photos of the people who will be there; explain their relation and share some memories.
  • Decide which traditions are worth continuing or bringing back. What new ones can you make?
  • Try to appreciate what is, instead of fretting about what is not.
  • Express your appreciation to others.
  • Honor your shared past while connecting in the present.

For more delicious family mealtime tradition ideas and recipes visit www.PowerofFamilyMeals.com.

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Loaded Baked Potato Casserole

  • Crisco® Original No-Stick Cooking Spray
  • 2 (12-fl.-oz.) cans PET® Evaporated Milk
  • 2 cups water
  • 6 tbsps butter or margarine
  • 3 (4.9-oz.) boxes Hungry Jack® Cheddar & Bacon Potatoes
  • 2 cups sour cream
  • 1/2 cup chopped chives or green onions
  • 1 cup shredded sharp cheddar cheese

    1. HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
    2. COMBINE evaporated milk, water, butter, potato slices and sauce mix in 5-quart pot. Cook over medium heat, just until mixture comes to a boil. Remove from heat. Stir in sour cream and chives or green onions. Pour into prepared pan. Sprinkle with cheese.
    3. BAKE 40 minutes or until bubbly and golden brown.
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Pan Roasted Chicken Provencal

  • 1/3 cup Pillsbury BEST® All Purpose Flour
  • 3-1/2 lbs chicken breasts and thighs (4 each)
  • 2 tbsps Crisco® Canola Oil
  • Vegetable Mixture
  • 3/4 cup Smucker's® Sweet Orange Low Sugar Marmalade, or Sweet Orange Marmalade
  • 1/2 (16-oz.) pkg frozen red, yellow and green pepper strips (about 2-1/2 cups)
  • 1 (14-1/2-oz.) can diced tomatoes
  • 2 tsps minced garlic
  • 1/4 tsp crushed rosemary
  • 1/2 tsp ground thyme
  • 1 tbsp cornstarch
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    1. PLACE flour in 1-gallon resealable food storage bag. Add chicken to flour, one piece at a time, shaking to coat with flour. Repeat with remaining chicken. Season chicken on all sides with salt and pepper.
    2. HEAT oil large skillet over medium-high heat. Add chicken, cooking until well-browned on all sides. Remove chicken from skillet. Drain oil from pan.
    3. COMBINE orange marmalade, pepper strips, tomatoes, garlic, rosemary and thyme in skillet. Stir. Place chicken on vegetable mixture skin side down. Bring to a boil. Reduce to a simmer and cover.
    4. COOK chicken 35 to 40 minutes, turning chicken skin side up halfway through cooking time. Cook until internal temperature reaches 165°F and juices run clear when pricked with fork.
    5. WHISK cornstarch into 1/4 cup of COLD water. Place chicken on serving dish. Stir cornstarch mixture into vegetables. Cook until thickened. Spoon vegetable mixture on top of chicken. Delicious served over cooked rotelle or fusilli pasta.

Chopped Italian Salad with Italian Vinaigrette

  • Italian Vinaigrette
  • 1/2 cup balsamic vinegar
  • 1 tbsp Dijon-style mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tbsps chopped herbs (a mixture of basil, oregano and thyme)
  • 1/2 cup Crisco® Canola Oil
  • Chopped Italian Salad
  • 1 head romaine lettuce (about 1-1/4 lbs), cut into 1-inch squares
  • 1/3 cup roasted red peppers (one 4-oz. jar), drained and sliced
  • 1/4 lb sliced salami
  • 1/3 cup red onion, chopped
  • 1-1/2 cups ripe black olives, pitted and chopped
  • 1/2 container provolone cheese, diced

    1. For vinaigrette
    2. 1. COMBINE vinegar, mustard, salt, pepper and herbs in blender or food processor. Process on high speed until mixture is well blended. With motor running, carefully pour oil in a steady stream. Refrigerate after use. (Vinaigrette will last approximately 2 weeks in refrigerator.)
    3. For salad
    4. 1. COMBINE all ingredients in large bowl. Toss to combine. Dress with Italian Vinaigrette.

Curried Peanut Soup

  • 3/4 cup shredded carrots
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup butter or margarine
  • 2 tbsps Pillsbury BEST® All Purpose Flour
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 2 cans (14.5 oz.) chicken broth
  • 2 tsps Worcestershire sauce
  • 3/4 cup Jif® Extra Crunchy Peanut Butter
  • Chopped peanuts, curry powder, shredded coconut for garnish, if desired

    1. COOK and stir carrot, onion and celery in butter or margarine, in 2-quart saucepan until tender. Blend in flour, curry powder and salt. Add chicken broth and Worcestershire sauce. Cook and stir until thickened and bubbly.
    2. REDUCE heat. Add peanut butter, stirring until thoroughly combined. Serve hot with assorted garnishes, if desired.
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Chocolate Peanut Butter Nirvana Cake

  • Crisco® No-Stick Spray with Pillsbury® Flour
  • 1 (18.25-oz.) box Pillsbury® Devils Food Cake mix
  • 1-1/4 cups water
  • 1/2 cup Crisco® Vegetable Oil
  • 4 large eggs
  • 1 (3.9-oz.) pkg instant chocolate pudding and pie filling mix
  • 1 (12-oz.) pkg semi-sweet chocolate morsels (2 cups)
  • 1/2 cup Pillsbury® Whipped Supreme® Vanilla Frosting
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1/4 tsp almond extract
  • 1/2 cup milk
  • Chocolate curls or shavings for garnish, if desired
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    1. HEAT oven to 350°F. Spray 12-cup Bundt pan with no-stick flour spray.
    2. COMBINE cake mix, water, oil, eggs and pudding mix, in large mixing bowl, with electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate morsels. Pour batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
    3. BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon icing over cooled cake. Garnish with chocolate shavings.

SOURCE: Smucker's / Pillsbury / Jif

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