(Family Features) Few things go together quite like the holidays and comforting seasonal recipes.
When time is short during the season’s hustle and bustle but you’re craving a savory meal, reach for an ingredient like READ German Potato Salad, which can be the shortcut you need to get Potato, Turkey and Veggie Casserole on the table quickly.
Dessert is a must during the holidays, and this Cranberry-Beet Bundt Cake with Orange-Walnut Glaze draws its unique flavor from Aunt Nellie’s Beets and a sweet blend of spices and seasonings.
Cranberry-Beet Bundt Cake with Orange-Walnut Glaze
Prep time: 50 minutes
Cook time: 45 minutes
- 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
- 2 1/4 cups granulated sugar, divided
- 1 1/4 cups dried sweetened cranberries
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 large eggs, room temperature
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1/4 cup vegetable oil
- 1 orange, zest only, finely grated
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 2 1/2 cups confectioners’ sugar, sifted
- 1 orange, zest only, finely grated
- 1/4 cup orange juice, plus additional (optional)
- 1 1/2 tablespoons unsalted butter, melted
- 1 cup finely chopped walnuts
- Heat oven to 350° F. Butter and lightly flour fluted 10-inch Bundt pan.
- In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.
- In small bowl, cover cranberries with hot water.
- In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.
- Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.
- Cool 15 minutes then invert cake onto rack.
- To make Orange-Walnut Glaze: In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.
- Spoon glaze over cake while still warm. Sprinkle with walnuts.
Potato, Turkey and Veggie Casserole
Prep time: 15 minutes
Cook time: 30 minutes
- 1 tablespoon, plus 1 teaspoon, olive oil
- 3/4 pound extra-lean ground turkey breast
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 can (15 ounces) READ German Potato Salad
- 1/2 cup light sour cream
- 2 cups frozen, thawed or canned mixed vegetables, drained
- nonstick cooking spray
- 1/2 cup bread crumbs
- Heat oven to 350° F. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.
- Stir in potato salad and sour cream. Add vegetables; stir to combine. Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture.
- Toss together bread crumbs and remaining oil. Sprinkle over casserole. Bake 30 minutes, or until bubbly and heated through.
Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.
(Family Features) There's almost nothing like a warm dish to help melt away the chills of winter.
Combining classic flavors and a blend of comforting spices, this Roasted Turkey and Cranberry Soup is a warm-up waiting to happen on a cold day. For a hearty breakfast option, Sweet Orange and Cranberry Muffins can feed the whole family - simply bake the flavorful pastries a day ahead then warm the morning of for a quick, hot breakfast.
If the craving for comfort food strikes when you don't have time for a home-cooked dish, consider scratch-made options available at restaurants like Sweet Tomatoes or Souplantation, where guests can find 50-foot salad bars, soups, hot pastas, freshly baked breads, muffins and desserts. It's a one-of-a-kind dining experience that allows guests the freedom to create their own wholesome meals in a family-friendly atmosphere.
Roasted Turkey and Cranberry Soup
Prep time: 15 minutes
Yield: 1 gallon
- 1 pound turkey breast meat
- 16 cups water, divided
- 8 ounces carrot, diced into 1/4-inch pieces, divided
- 8 ounces celery, diced into 1/4-inch pieces, divided
- 1/2 pound butter or margarine
- 2 tablespoons minced garlic
- 2 cups yellow onion, diced into 1/4-inch pieces
- 1 1/2 cups white flour
- 1/2 cup turkey base
- 1 1/2 teaspoons kosher salt
- 1 1/4 teaspoons ground black pepper
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 3/4 cups heavy cream
- 1/4 cup chopped Italian parsley
- 3/4 cup dried cranberries, diced
- Cook turkey in oven. Slice into bite size pieces. Reserve to add to finished soup.
- Heat 5 cups water to boil. Cook 4 ounces carrots and 4 ounces celery 8 minutes until soft. Strain and cool in cold water. Reserve to add to finished soup.
- Melt butter. Add garlic, onion, remaining carrots and remaining celery. Saute 5 minutes. Stir in flour and continue cooking 5 minutes on low-medium heat.
- Add remaining water and turkey base. Blend until smooth.
- Add salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190° F or low simmer. Cook 10 minutes until thickened.
- Add cream, parsley, turkey meat, cranberries and cooked carrots and celery. Stir to combine. Cook on medium heat 2 minutes.
Sweet Orange and Cranberry Muffins
Yield: Approximately two dozen muffins
- 11 ounces white flour
- 3 ounces wheat flour
- 1 1/2 tablespoons baking powder
- 1 teaspoon table salt
- 7 ounces white sugar
- 1 1/4 cups buttermilk
- 2/3 cup canola oil
- 2 eggs
- 1/4 cup orange juice concentrate
- 2 tablespoons fresh orange zest
- 1/2 cup whole cranberries in sauce
- 1/2 cup brown sugar
- 1 tablespoon powdered sugar
- Mix flours, baking powder and salt until thoroughly combined.
- Combine white sugar, buttermilk, canola oil, eggs, orange juice concentrate and orange zest. Beat to dissolve sugar.
- Mix cranberry sauce, wet mix and dry mix until thoroughly combined.
- To make sugar topping: Mix brown sugar and powdered sugar thoroughly to combine.
- Heat oven to 350° F. Spray muffin pan with quick release spray. Scoop muffins into pan.
Top each muffin with 1 teaspoon sugar topping.
- Bake approximately 15 minutes.
(Family Features) This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:
- Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.
- Look for meats with marbling, which translates to flavor and tenderness.
- Let your meat rest before cutting into it, to help retain moisture and juiciness.
Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit smithfield.com/primechefs.
Pork Tenderloin and Fennel with Cranberry-Ginger Relish
Recipe courtesy of Chef Seamus Mullen
Prep time: 20 minutes
Cook time: 1 hour
- 2 Smithfield Prime Fresh Pork Tenderloins
- 1 piece fresh ginger
- 2 tablespoons unsalted butter
- 4 stars anise
- 2 cups cranberries
- 1/4 cup honey
- kosher salt
- ground black pepper
- 4 bulbs fennel, quartered
- 1 lemon, sliced thin, seeds removed
- 6 tablespoons olive oil, divided
- Heat oven to 400° F.
- Remove fresh pork tenderloins from package and let rest up to 15 minutes.
- Use vegetable peeler to peel skin off ginger. Cut lengthwise to make paper-thin slices. Stack slices and use knife to cut into thin threads.
- In saucepan, heat butter until foamy. Stir in 2-3 tablespoons ginger, star anise and cranberries; saute about 5 minutes.
- Add enough water to cover mixture. Reduce heat to simmer; cook until cranberries break down, about 7-10 minutes. Stir in honey; season with salt and pepper. Keep warm.
- In large baking pan, combine fennel, lemon slices and 1/4 cup olive oil; season with salt and pepper. Roast in oven 25-30 minutes.
- While fennel is roasting, in cast-iron skillet, heat remaining olive oil over high heat. Season tenderloins with salt and pepper; brown all sides, about 5 minutes.
- Transfer skillet to oven and bake until internal temperature reaches 145° F. Let stand 10 minutes before slicing.
- Place tenderloins and fennel on platter; top with cranberry-ginger relish.
Ancho Chile Rubbed Pork Loin with Fig Chutney
Recipe courtesy of Chef John Tesar
Prep time: 10 minutes, plus marinade time
Cook time: 1 hour, 50 minutes
- 1 Smithfield Prime Boneless Center Cut Fresh Pork Loin
- 1/4 cup ancho chile powder
- 1 1/2 tablespoons paprika
- 2 1/2 teaspoons mustard powder
- 2 1/2 teaspoons ground coriander
- 2 1/2 teaspoons ground oregano
- 1 teaspoon kosher salt, plus additional for seasoning
- 1 teaspoon ground black pepper, plus additional for seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chile de arbol
- 3 tablespoons canola oil
- 1 cup tawny port
- 3/4 cup dried figs, quartered
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1 strip lemon zest
- 1 small bay leaf
- 1/2 cinnamon stick
- 1/2 tablespoon sugar
- coarse ground salt
- ground black pepper
- Remove fresh pork loin from package and let rest up to 15 minutes.
- Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.
- Rub pork loin with chile rub and refrigerate 4 hours.
- Heat oven to 400° F.
- Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.
- To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.
- Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.
- Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.
Flavorful holiday dishes for every course
(Family Features) Whether this holiday marks your culinary debut or you’re a seasoned chef looking for a fresh take on seasonal favorites, you can take some notes from the pros. Every good chef has an arsenal of tricks and techniques to create amazing dishes every time, and the perfect blend of spices is one of those winning secrets.
In a properly seasoned dish, the spice accents the natural flavors without overpowering them. That’s why it’s a good idea to build your menu around spices and herbs of the highest quality, such as Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.
Add flavor-rich, seasonal spices to your holiday table with these flavorful recipes for a Traditional Turkey Rub, Cranberry Apple Chutney, Butternut Squash Soup with Thyme Butter and Mini Pumpkin Cheesecakes.
From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great. Find more ideas for spicing up your holiday menu at SpiceIslands.com.
Mini Pumpkin Cheesecakes
Prep time: 15 minutes
Total time: 1 hour, 50 minutes
Yield: 18 mini cheesecakes
- 18 paper baking cups (2 1/2 inch diameter)
- 18 gingersnap cookies
- 12 ounces cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon corn starch
- 1 teaspoon Spice Islands Pumpkin Pie Spice
- 2 eggs
- 1 cup canned pumpkin
- 1/3 cup light corn syrup
- Heat oven to 325° F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.
- With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
- Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.
- Chill 1 hour.
Cranberry Apple Chutney
Prep time: 15 minutes
Total time: 45 minutes
Yield: 2 cups
- 1 bag (12 ounces) fresh or frozen cranberries
- 1/4 cup water
- 2 large apples, cored and chopped
- 1 1/2 cups sugar
- 2/3 cup finely chopped onion
- 2/3 cup golden raisins
- 2 teaspoons minced fresh ginger
- 1 teaspoon Spice Islands Minced Garlic
- 1 teaspoon salt
- 3/4 teaspoon Spice Islands Ground Allspice
- 1/4 teaspoon Spice Islands Ground Saigon Cinnamon
- 1/8 teaspoon Spice Islands Ground Cloves
- 2/3 cup dark corn syrup
- 1/3 cup cider vinegar
- 2/3 cup chopped pecans
- In large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered 15 minutes, stirring frequently.
- Serve with roast turkey, pork roast or baked ham.
Butternut Squash Soup with Thyme Butter
Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings
- 1 tablespoon vegetable oil
- 1 teaspoon Spice Islands Ground Ginger
- 1/4 teaspoon Spice Islands Cayenne Pepper
- 3 pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
- 2 medium cooking apples, peeled, cored and coarsely chopped
- 2 small onions, coarsely chopped
- 2 cans (14 1/2 ounces each) chicken broth, divided
- 1/2 cup water
- Thyme Butter:
- 1/4 cup butter, softened
- 1/2 teaspoon Spice Islands Thyme
- 1/2 teaspoon Spice Islands Garlic Powder
- Heat oven to 425° F.
- In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
- Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
- To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
- To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.
Tip: Puree can be made in advance, covered and refrigerated up to 2 days.
Traditional Turkey Rub
Prep time: 5 minutes
Yield: rub for 1 turkey (about 15 pounds)
- 2 teaspoons Spice Islands Crushed Rosemary
- 1 teaspoon Spice Islands Thyme
- 1 teaspoon Spice Islands Onion Powder
- 1/2 teaspoon Spice Islands Garlic Powder
- 1/8 teaspoon Spice Islands Ground Saigon Cinnamon
- sea salt
- Spice Islands Ground Black Pepper
- pure olive oil (optional)
- 1 turkey
- In small bowl, combine rosemary, thyme, onion powder, garlic powder and cinnamon. Generously add salt and pepper. Lightly coat turkey with oil, if desired.
- Rub all surfaces of turkey with seasoning. Roast according to package directions.
Photo courtesy of Getty Images (whole turkey on platter)
Source: Spice Islands
(Family Features) From savory appetizers to delicious holiday gifts, cheese is a must-have holiday ingredient.
These recipes from Chef George Duran, host of TLC's "Ultimate Cake Off" and Food Network's "Ham on the Street," make it easy to elevate your cheeseboard, serve up delightfully delicate puffed pastries or make glass canning jar gifts to give away to guests. Each dish features Jarlsberg Cheese, which was created in 1956 and remains based on the original Norwegian recipe, offering a slightly nutty, mild and delicious taste that helps every dish live up to festive occasions.
Best known for its classic wedge, Jarlsberg is also available sliced and in snacks and crisps for simple appetizers, savory sides and even take-home treats your guests will love.
Find more ideas to elevate this holiday season at jarlsberg.com.
- 4 tomatoes
- 2 ounces balsamic vinegar
- 1/3 cup extra-virgin olive oil, plus 4 ounces, divided
- 4 garlic cloves, sliced thin
- 4 sprigs fresh thyme (or equivalent dried)
- salt, to taste
- pepper, to taste
- 2 ounces pine (pignoli) nuts
- 8 ounces shredded Jarlsberg Cheese
- Heat oven to 350° F.
- Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes.
- In pan, toast pine nuts with remaining olive oil until golden then set aside.
- When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.
Cranberry and Walnut Phyllo Triangles
- 1 cup chopped fresh or frozen cranberries
- 1/3 cup sugar
- 1/3 cup raisins
- 2 tablespoons honey or maple syrup
- 1 tablespoon finely grated orange peel
- 3 tablespoons freshly squeezed orange juice
- 10 sheets fresh or frozen phyllo dough
- 1/3 cup melted butter
- 2 1/2 cups Jarlsberg Chunk Cheese, cut into 25 cubes
- 2 cups chopped walnuts
- Heat oven to 375° F.
- In saucepan, combine cranberries, sugar, raisins, honey, orange peel and orange juice; bring to boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature.
- Carefully lay one phyllo sheet on cutting board and brush with melted butter. Place another sheet of phyllo on top and brush with melted butter. Cover remaining sheets with damp towel to prevent drying out. Position brushed pastry horizontally and cut into five strips.
- Place 1/2 teaspoon cranberry filling, one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip. Fold dough over filling to form triangle. Fold triangle up then over, forming another triangle. Continue folding to end of strip. Brush top with melted butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining strips of dough and remaining sheets of phyllo.
- Bake 12-15 minutes, or until golden brown. Cool on wire rack before serving.
Note: If using frozen phyllo dough, thaw in refrigerator overnight.
French-Style Marinated Cheese
- 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese
- 2 ounces black or green olives
- 1 small leek, bulb only (or small shallot)
- 1 tablespoon fresh oregano or tarragon (or equivalent dried)
- 1 teaspoon green or black peppercorns
- 2 sprigs fresh thyme (or equivalent dried)
- 1 clove garlic
- 2 tablespoons white wine vinegar
- 4 tablespoons extra-virgin olive oil
- 1 glass canning jar
- Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic.
- To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly.
- Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.
Holiday Deviled Eggs
- 6 eggs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon white vinegar
- 1 teaspoon mustard
- 1/4 cup mayonnaise
- 1 cup shredded Jarlsberg Cheese
- Shredded Jarlsberg Cheese
- Cooked crab meat
- Boil large pot of water. Carefully add eggs and boil on high 2 minutes then simmer 13 minutes.
- While eggs cook, chop parsley and scallions, if desired.
- Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves.
- Combine egg yolks with salt, pepper, vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth.
- Spoon about 1 tablespoon of yolk mixture into each egg white half.
- Add toppings, as desired. For classic deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory alternative, cook four strips of bacon and chop. Top eggs with chopped bacon and shredded cheese. For a unique variation, try topping eggs with cooked crab meat and chopped scallions.
Source: Jarlsberg Cheese
(Family Features) Fall is perfect for making time for fun before the busy holiday season – go for a fall picnic, visit your local orchard or pumpkin patch, and take advantage of all the flavors fall has to offer. Try these delicious, comforting, no-hassle fall ideas that won’t carve a big chunk out of your budget:
- The great taste of seasonal produce can stand on its own, adding star power to simple recipes. Baked pears or apples are a sweet, festive treat. Slice them in half and fill with walnuts, drizzle with honey and sprinkle with cinnamon. Bake until the sugars caramelize and fruits soften.
- Take on-the-go snacks to the next level by coating almonds or garbanzo beans in your favorite seasonal spices and baking until crispy.
No matter the season, trim time grocery shopping by relying on a one-stop-shop like ALDI. Whether you’re looking for a new pumpkin spice treat or need quality ingredients for your famous chili, you can find it all at wallet-friendly prices.
Find more tips and recipes for a hassle-free fall at ALDI.us.
Pumpkin Pie Smoothie Bowl
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen
- 1/2 cup Baker’s Corner 100% Pure Canned Pumpkin
- 1/2 cup Friendly Farms Plain Nonfat Greek Yogurt
- 1/2 frozen banana
- 1/2 cup Friendly Farms Unsweetened Original Almondmilk
- 2 teaspoons Specially Selected 100% Pure Maple Syrup
- 1 teaspoon Stonemill Pumpkin Pie Spice
- SimplyNature Flax Seed
- Southern Grove Chia Seeds
- Baker’s Corner Semi-Sweet Mini Morsels
- Southern Grove Chopped Pecans, toasted
- Apple slices
- SimplyNature Organic Ground Cinnamon
- Blend canned pumpkin, yogurt, banana, milk, syrup and pumpkin pie spice until smooth. Transfer to serving bowl. Top with desired garnishes.
Mini Pumpkin Parfait with Cranberry Caramel
Recipe courtesy of Chef Kates, ALDI Test Kitchen
- 1 package Cafe Bistro Spekulatius Spiced Cookies
- 1/2 cup Countryside Creamery Unsalted Butter, divided
- 1/2 cup packed Baker's Corner Brown Sugar
- 1/4 cup water
- 1 cup Sweet Harvest Whole Berry Cranberry Sauce
- 8 ounces Happy Farms Pumpkin Spice Cream Cheese Spread, softened
- 1/4 cup Baker's Corner Powdered Sugar
- 1 cup Baker's Corner 100% Pure Canned Pumpkin
- 8 ounces Friendly Farms Whipped Topping, divided
- Place cookies in food processor and pulse to form fine crumbs.
- In medium saucepan, melt 1/4 cup butter. Add cookie crumbs and stir over medium heat 5 minutes, or until toasted. Remove from heat.
- To make caramel: Bring brown sugar and water to simmer. Cook about 10 minutes, or until color changes to dark amber. Do not stir, but watch closely. Stir in cranberry sauce and remaining butter. Return to simmer and continue stirring until well combined and thickened slightly, 3-4 minutes. Remove from heat and let cool to room temperature.
- Press warm cookie crumbs in bottom of small serving glasses, such as clear shot glasses, espresso cups, small bowls or parfait glasses. Set aside.
- In medium bowl, beat cream cheese and powdered sugar until light and fluffy. Add pumpkin and continue mixing to combine. Gently fold in 6 ounces whipped topping.
- To complete assembly, top crumbs with layers of cranberry caramel and pumpkin cream. Repeat layers, including crumbs, 2-3 times depending on glass size. Top each parfait with dollop of remaining whipped topping. Serve immediately or refrigerate up to 8 hours.
(Family Features) Whether your tastes tend toward the spooky or spectacular, or maybe a little of both, this Halloween you can set the scene for a scary good time with a menu that entices goblins big and small.
You won’t have to scour a witch’s lair to find the right ingredients for these treats. All you need is Limited Edition TruMoo Orange Scream Milk, which is inspired by an orange frozen ice pop with vanilla ice cream. It’s tasty served on its own in a cold glass, or added to Halloween-inspired recipes perfect for hosting your fellow ghouls and goblins.
Try using it for non-traditional recipes, such as Orange-Cranberry Scones for hosting a scary fun Halloween get-together. Or for another creative snack option at your ghoulish gala, go for Bread Pudding to send guests home screaming with delight.
An added bonus, TruMoo Orange Scream Milk leaves out lots of things. It contains no high fructose corn syrup, no artificial growth hormones, no artificial sweeteners and no artificial flavors, so all that’s left is a nutritious, family-friendly and tasty fun time. TruMoo Orange Scream Milk has no GMO ingredients.
Servings: 6 scones
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 2 large eggs
- 1/2 cup TruMoo Orange Scream Milk
- 1/2 cup dried cranberries
- 1 tablespoon grated orange peel
- 1/2 cup confectioners’ sugar
- 1 tablespoon TruMoo Orange Scream Milk
- To prepare Scones: Heat oven to 425° F. In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in eggs, one at a time, then milk, cranberries and orange peel.
- Turn dough onto lightly floured surface. Refrigerate 30 minutes, or until firm. Pat dough into 8-inch round, about 3/4-inch thick. Cut into six wedges; carefully separate wedges and place on parchment-lined baking sheet about two inches apart. Bake about 15 minutes until lightly golden and crusty.
- To prepare Orange Glaze: In small bowl, combine confectioners’ sugar and milk until well blended. Cool scones slightly. Drizzle scones with glaze.
Orange Custard Bread Pudding
- 1 loaf (16 ounces) sliced raisin-cinnamon bread
- 2 cups TruMoo Orange Scream Milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon grated orange peel
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon orange extract
- 1/8 teaspoon salt
- confectioners’ sugar
- Heat oven to 350° F. Cut raisin bread into 1-inch pieces (about 8 cups). In large bowl, whisk together milk, eggs, sugar, orange peel, nutmeg, orange extract and salt. Toss with raisin bread to mix well.
- Butter 2-quart casserole or baking dish. Pour bread mixture into dish. Place in center of deep, ovenproof pan. Pour boiling water into pan until it reaches halfway up sides of dish. Place pan on center rack in oven. Bake until just set, about 40 minutes. Carefully remove from oven.
- To serve, sprinkle with confectioners’ sugar. Serve warm.
(Family Features) What can family members do special this year for Mom? Most Moms dream of a fine meal they don’t have to shop for, cook or clean up afterwards. Often going out for breakfast on Mother’s Day can mean dealing with long lines and slow service. But Dad and the kids can rise to the occasion and prepare a meal themselves at home that can be a real treat.
Even the dad who only makes breakfast on weekends can cater a fine restaurant meal at home, with kids as willing sous chefs. It’s easy when your family shops where the pros shop, such as Sam’s Club for frozen appetizers, readymade pastry, organic produce, fine wines, quality meats, great breads and fabulous cheesecake ready to thaw and serve. For a crowning touch, add an unexpected and affordable luxury gift and Mom just might decide to sign on for another year.
Check out www.samsclub.com — or the Sam’s Club nearest you — for more great Mother’s Day ideas.
Mother’s Day Game Plan
Here’s the game plan for catering a Mother’s Day meal at home.
- Chill the champagne or make a delicious punch a few hours before the meal.
- Read the instructions on the box, then pop those frozen appetizers in the oven.
- Prepare and cook the salmon.
- Slice up some fresh fruit or bread.
- Finish with a deliciously moist cheesecake - a Mom favorite. (Remember to thaw it beforehand.)
- Serve Mom in bed - let her relax and enjoy the meal and her day.
- Have the kids clean up the kitchen.
- Watch Mom smile.
Mom’s Secret Wish List
Mom usually puts the needs of her family first. But if she were really honest, she would say she’d love to have something from this list. And, Dads, when you shop smart, these become affordable luxuries.
- Diamonds. They’re always a girl’s best friend. Diamond solitaire earrings go with everything — jeans on the soccer field, a suit at the office or workout clothes at the gym.
- Designer Fragrances. Perfume and cologne in her special scent makes Mom feel pampered and special.
- Furniture. Surprise her with something she’s been wanting, whether it’s the armoire for the great room, a new desk for the home office or even a new leather sofa.
- Chocolate. Always a treat, especially now that health experts have declared that dark chocolate is actually good for us. Now, will it be Godiva or Ghirardelli?
- Culinary Ware. If Mom has been trying to make culinary masterpieces from a mismatched set of cookware from her early married days, it’s time for an upgrade. Or, maybe she’d love a stand mixer or a great platter.
Puff pastry encloses flavorful salmon, spinach and herbs in a main dish fit for a special occasion. Wellington preparations are thought to take a great deal of time and skill to make. However, with the time saver of purchased puff pastry, it’s a breeze. The bundles can be prepared up to a week in advance and then frozen. Just pop them in the oven when needed.
Note: Puff pastry must be cold (but not frozen) when placed into a hot oven in order for the pastry to become light and flaky.
Makes: 4 servings
- 1 tablespoon sweet butter
- 1-1/2 tablespoons shallots or onion, minced
- 1/2 cup frozen spinach, defrosted and well drained
- 1/8 teaspoon ground nutmeg
- 1/2 tablespoon lemon zest
- 1 teaspoon thyme or dill
- minced Kosher salt and cracked black pepper
- 1-1/2 tablespoons crumbled feta cheese
- 4 thick, skinless fillets of salmon (about 6 ounces each)
- 2 packages puff pastry (defrosted in refrigerator)
- 1 lightly beaten egg
- 1 teaspoon milk
- Heat sauté pan with butter over medium heat. Add shallots and sauté 3 to 4 minutes until softened. Reduce heat to medium-low and add spinach, nutmeg, lemon zest, thyme, salt and pepper. Sauté 2 to 3 minutes; remove from heat and stir in feta. Taste for seasoning and let cool.
- Lightly salt and pepper each piece of salmon and top with 2 tablespoons of spinach mixture.
- Roll out pastry sheets on lightly floured board. Cut 1 piece of pastry for bottom of each fillet — about 1 inch larger than the salmon. Cut a second piece large enough to drape over fillet and touch counter, plus 1 inch to spare all the way around.
- Brush edge of smaller sheet with lightly beaten egg mixed with milk. Place 1 piece of salmon in center of pastry. Drape larger piece over salmon and seal the two pieces of dough together by folding and pleating like a pie crust. Repeat for each “package.” Chill at least 30 minutes or freeze up to 1 week before baking.
- Preheat oven to 425°F. Brush top of each package with a small amount of egg/milk mixture. Put on sheet pan lined with parchment paper and a dusting of corn meal. Bake in preheated oven for 18 to 23 minutes, until golden. Let rest 5 to 10 minutes before serving.
Cranberry Splash Punch
Makes: 8 servings
- 4 cups cranberry juice
- 3 cups pineapple juice
- 1/2 cup cherry juice
- 2 cups puréed strawberries or raspberries (fresh or frozen)
- 6 cups ice cubes
- 2 lemons, sliced
- 2 limes, sliced
- 3 cups orange soda or ginger ale
- Mix all juices and puréed berries and chill thoroughly.
- To serve, put punch in handsome container and add ice and fruit. Slowly stir in orange soda.
Source: Sam's Club
(Family Features) Holiday entertaining is all about food, wine and quality time with family and friends. This year, try a new approach to holiday get-togethers by hosting an hors d’oeuvres party.
Skip the hassle of preparing a full meal by serving a number of small bites, dips and spreads for your guests to enjoy. Most hors d’oeuvres can be prepared ahead of time so you can spend more time with your guests instead of in the kitchen, making it easy to entertain flawlessly.
The best part is you don’t have to break the bank to host a fabulous holiday gathering. By switching from national name brands to a grocer like ALDI, party essentials and seasonal must-haves, such as holiday gifts and baking necessities, can be as much as 50 percent less. Manufactured by many of the nation’s leading food producers, these exclusive brand items often meet or exceed the quality and taste of the national name brands.
Try these hors d’oeuvre serving tips from food stylist and loyal ALDI shopper Janice Stahl:
- Rethink the regular: Surprise guests and get creative with classic recipes by changing the presentation. Square pizza bites, circular tea sandwiches or star-shaped fruit make entertaining fun.
- Keep hors d’oeuvres simple: Serve foods that are bite-sized and easy to pick up. Try skewers to create festive kabobs, which are perfect for nibbling.
- Presentation is everything: Experiment with serving pieces like vases, champagne glasses or appetizer cups that add special interest to bite-sized snacks from chips and dip to shrimp cocktail.
With these simple tips and recipes, you’ll be ready to throw a festive holiday hors d’oeuvres party that’s easy and affordable. Visit www.aldi.us for more entertaining ideas.
Cranberry Shrimp Ceviche Cups
$0.58 per serving at ALDI
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour to chill
Cook time: 3 minutes
Yields: 16 ceviche cups
- 1 1/2 teaspoons iodized salt, divided
- 16 ounces medium raw shrimp, thawed
- 1 cup dried cranberries
- 1/2 red onion, roughly chopped
- 1/2 cup fresh parsley
- 1/2 jalapeno, roughly chopped
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 teaspoon crushed red pepper or ground black pepper
- 1 teaspoon oregano
- 16 ounces tortilla chips
- 2 limes cut into wedges
- Fresh cranberries, optional
- Bring medium pot of water to a boil. Season with 1 teaspoon salt.
- Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
- In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
- Add cranberry mixture to shrimp.
- Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
- Refrigerate for 1 hour.
- To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses. Garnish with tortilla chips and lime wedges.
Pistachio Lemon Truffles
$0.43 per serving at ALDI
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 30 minutes, plus 1 hour to chill
Cook time: 30 minutes, plus 1 hour to chill
Yields: 24 truffles
- 1 1/4 cups pistachios, shelled
- 8 ounces cream cheese
- 4 ounces plain goat cheese
- 3/4 cup dried mixed berries, chopped
- 1/2 teaspoon iodized salt
- 1 teaspoon fresh lemon juice
- 4 teaspoons finely chopped lemon zest
- Pinch ground black pepper
- Roughly chop pistachios, place in bowl.
- With electric mixer, cream together remaining ingredients. Refrigerate for 1 hour.
- Scoop tablespoon size balls of cheese mixture and roll in pistachios to coat.
- To serve, sprinkle platter with remaining pistachios and place truffles on top. Serve with crackers.
A signature drink is a must at any holiday soiree. Get creative by offering guests a specialty cocktail that matches the color scheme for the event. An avid party hostess, food stylist Janice Stahl makes the occasion special by pairing white wine with a splash of cranberry-pomegranate juice, garnished with fresh fruit or herbs. Giving your signature drink an original name to reflect your personality is an added touch your guests will love. For a lasting impression, hand out recipe cards of your signature drink as party favors.
$0.58 per serving at ALDI
Recipe courtesy of ALDI Food Stylist, Janice Stahl
- Sugar for glass rim
- 1/2 cup white wine
- 1/2 cup cranberry- pomegranate juice
- 1 tablespoon fresh cranberries
- Fresh fruit for garnish
- Dip rim of glass in sugar.
- Pour wine and juice into glass, stirring to combine.
- Drop in cranberries, along with any additional fruit desired. Serve immediately.
- 1 rounded cup fresh or frozen cranberries (about 4 1/2 ounces)
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup toasted pecans or walnuts, coarsely chopped
- 1 large egg
- 2/3 cup low-fat buttermilk
- 6 tablespoons butter, melted
- 2 tablespoons orange zest
- 1/3 cup orange juice
- 2 teaspoons Angostura Orange Bitters
- 1/2 teaspoon vanilla extract
- Heat oven to 350° F. Lightly grease 9-by-5-inch loaf pan.
- If using frozen cranberries, spread berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
- In large bowl, combine flour with sugar, baking powder, salt, baking soda, nuts and egg; blend thoroughly with whisk. Stir in cranberries.
- In small bowl, whisk together buttermilk, butter, orange zest, orange juice, bitters and vanilla extract. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top.
- Bake 50 minutes, or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely for at least 1 hour before slicing.