(Family Features) With countless ways to enjoy the holiday season from decorating and hosting parties to wintertime activities, it’s a perfect time to bring family and friends together for some festive fun. One simple ingredient can be your go-to for just about any tradition: popcorn, which is an inexpensive, versatile, whole grain that makes holiday occasions better.

Consider these simple seasonal ways you can let popcorn fuel your holiday adventures.

Decorate

Strings of popcorn and cranberries add a nostalgic touch to the family tree while making popcorn trees adds whimsy to the table. Before stringing popcorn, let it sit out for a day or two as freshly popped popcorn may be too fragile to thread without breaking. Push a threaded needle through the center of each kernel then pull the kernel to the end of the knotted thread, adding an occasional cranberry, if desired. Festive trees can be made using popcorn mixed with melted marshmallows then shaped and finished with sprinkles.

Give It as a Gift

If it’s your turn to host this year’s holiday party, popcorn makes for a perfect party favor. Pop up a delicious treat like these Cranberry Popcorn Balls, place them in pretty jars or neatly wrap them then finish each with a bow. For an added touch, include the recipe instructions and popcorn kernels in a separate container so your guests can make it at home.

Enjoy It as a Snack

Freshly popped popcorn is a simple and delicious snack to share after a day of shopping, caroling, sledding or decorating. You can take the holiday season up a notch with creative recipes like Gingersnap Popcorn Snack Mix, White Chocolate Peppermint Popcorn Bark and Easy, Elegant Holiday Popcorn. These treats are perfect for popping up in the morning so the snacks are ready once guests arrive.

Visit Popcorn.org to find more sweet, salty and savory holiday recipe ideas.

Gingersnap Popcorn Snack Mix

Yield: 2 quarts

• 2 quarts popped popcorn
• butter-flavored nonstick cooking spray
• 1/3 cup granulated sugar substitute
• 2 teaspoons ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon freshly ground black or white pepper

1. Preheat oven to 325 F.
2. Spread popcorn on baking sheet and spray lightly with nonstick cooking spray.
3. In small bowl, combine sugar substitute, ginger, nutmeg, cinnamon, cloves and freshly ground pepper; sprinkle evenly over popcorn.
4. Spray again with nonstick cooking spray and toss to coat evenly.
5. Bake 7 minutes and serve warm.

Easy, Elegant Holiday Popcorn

Yield: 8 cups

• 8 cups popped popcorn
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• candy sprinkles

1. On serving platter, spread popcorn in thin layer.
2. Over double boiler or in microwave, melt milk chocolate chips. Drizzle over popcorn.
3. Over double boiler or in microwave, melt white chocolate chips. Drizzle over popcorn.
4. Sprinkle candy sprinkles over warm, chocolate-coated popcorn. Allow drizzles to set until firm.

White Chocolate Peppermint Popcorn Bark

Yield: 1 pound

• 5 cups popped popcorn
• 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
• 1 cup crushed hard candy peppermints

1. Cover baking pan with foil or wax paper; set aside.
2. Place popcorn in large bowl; set aside.
3. In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions.
4. Stir in crushed peppermints after chocolate is melted. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely.
5. When chocolate is cooled and set, break into chunks for serving.
6. Store in airtight container at room temperature.

Cranberry Popcorn Balls

Yield: 18 balls

• 2 cups sugar
• 1 cup whole berry cranberry sauce, slightly mashed
• 1 tablespoon grated orange peel
• 1/2 cup cranberry juice
• 1/2 cup light corn syrup
• 1 teaspoon vinegar
• 1/2 teaspoon salt
• 5 quarts unsalted popped popcorn

1. In heavy saucepan, combine sugar, cranberry sauce, orange peel, cranberry juice, corn syrup, vinegar and salt. Bring to boil; lower heat and cook to 250 F on candy thermometer.
2. Mixture will bubble in pan; watch to keep from boiling over.
3. Pour slowly onto hot popcorn and mix until well-coated.
4. Let stand 5 minutes, or until mixture can easily be formed into balls.
5. Butter hands and form into 3-inch balls.

(Family Features) At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. It all starts with beef, a versatile, beloved ingredient that can be used in appetizers, sides and main courses alike.

Consider these holiday favorites from Beef Loving Texans, including a must-have main course like Classic Beef Wellington. Perfect for a family get-together, this traditional dish combines tender chateaubriand roast with a homemade glaze of earthy mushrooms, red wine and Dijon mustard wrapped in a golden-brown puff pastry.

If you’re serving a group, Top Sirloin Roast with Herb Garlic Peppercorn Crust is ideal for sharing and provides an eye-catching centerpiece at the dining room table.

Before bringing out the main course, however, there’s an important aspect of seasonal parties that calls everyone to the kitchen: savory appetizers. You can invite your guests to share an option like Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce, a festive, easy-to-make favorite that can tide the cravings of a hungry crowd.

Find more beef-inspired holiday dishes at BeefLovingTexans.com.

Classic Beef Wellington

Recipe courtesy of Beef Loving Texans
Total time: 1 hour, 30 minutes
Servings: 4

• 1 teaspoon olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 chateaubriand tenderloin roast
• 8 ounces mushrooms
• 1 large shallot
• 2 tablespoons dry red wine
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried thyme leaves
• flour
• 1 sheet puff pastry

1. In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet.
2. Heat oven to 425 F.
3. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not overprocess.
4. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.
5. Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges.
6. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry.
7. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium.
8. Carve into slices and serve.

Top Sirloin Roast with Herb Garlic Peppercorn Crust

Recipe courtesy of Beef Loving Texans
Total time: 45 minutes
Servings: 8

• 1 center-cut sirloin beef roast (about 3 pounds)
• 1 tablespoon olive oil

Seasoning:

• 2 teaspoons kosher salt
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme, chopped
• 5 cloves garlic, minced
• 2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)

1. Preheat oven to 350 F.
2. Rub roast with olive oil.
3. To make seasoning: In small bowl, combine salt, parsley, thyme, garlic and mixed peppercorns; press evenly into beef roast.
4. Place roast in roasting pan or baking dish with wire rack in bottom. Bake 40-60 minutes. Remove roast when meat thermometer registers 135 F for medium-rare or 150 F for medium.
5. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160 F for medium.
6. Carve roast into slices by cutting against grain.

Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce

Recipe courtesy of Beef Loving Texans
Total time: 50 minutes
Servings: 12

• 1 pound ground beef
• 1 cup fresh zucchini, grated
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 small yellow onion, diced 1/2 inch
• 2 red bell peppers, diced 1/2 inch
• 2 green bell peppers, diced 1/2 inch
• 12 skewers (6 inches)

Cranberry Barbecue Sauce:

• 1 can (16 ounces) whole berry cranberry sauce
• 3 tablespoons barbecue sauce

1. Preheat oven to 400 F.
2. In medium bowl, lightly mix ground beef, zucchini, egg, salt and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers and green peppers onto skewers. Place skewers on shallow-rimmed baking sheet.
3. Bake 22-25 minutes, or until instant-read thermometer inserted into center of meatball registers 160 F.
4. To make cranberry barbecue sauce: In medium saucepan, combine cranberry sauce and barbecue sauce; simmer 5 minutes, or until flavors blend.
5. Drizzle sauce over skewers or serve as dipping sauce.

Source: Beef Loving Texans

(Culinary.net) Whether you’re looking for a family meal or a dish to feed a different type of crowd, taking advantage of kitchen tools like your slow cooker can help take the effort out of preparation. Flavored using cranberries and oranges, this Cranberry-Orange Pork Loin is a classic dish that’s perfect for entertaining any type of group.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Cranberry Orange Pork Loin

• 1          tablespoon oil
• 1          pork loin (4 pounds), tied at 1-inch intervals
• 14        ounces cranberry sauce
• 1          cup dried cranberries
• 3/4       cup orange juice
• 1/8       teaspoon cinnamon
• 3          strips orange zest
• salt, to taste
• pepper, to taste

1. In skillet over medium heat, heat oil.
2. Sear pork loin on all sides.
3. In slow cooker, stir cranberry sauce, dried cranberries, orange juice, cinnamon and orange zest until combined. Set pork loin in middle of sauce mixture and drizzle sauce over meat.
4. Cover and cook on low 4 hours, or until meat reaches 140-145 F.
5. Transfer pork to cutting board. Remove twine.
6. Strain cranberries from slow cooker; set aside. Pour strained liquid into skillet. Add salt and pepper, to taste. Simmer 7-8 minutes.
7. Spoon cranberries and sauce over pork loin.

(Family Features) Want to spend more time with loved ones this Thanksgiving? Ditch the perfectly timed oven schedule and put your slow cooker to work. It’ll deliver the familiar flavors of your favorite holiday stuffing, sauces and desserts in a new, more convenient way.

“Take advantage of the hassle-free slow cooker for sides and desserts and leave the oven free for your turkey,” said McCormick Kitchens Executive Chef Kevan Vetter. “Top a mixture of apples, brown sugar and cinnamon with seasoned oat crumbles for a warm Oatmeal Apple Cobbler – an ooey gooey dessert that will fill your kitchen with an irresistible, sweet and spicy aroma while it slow cooks.”

For more time-saving tips and recipes for your Thanksgiving feast, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Slow Cooker Cranberry Sauce

Prep time: 5 minutes
Cook time: 3 hours, 45 minutes
Servings: 8

• 1          package (12 ounces) fresh or frozen cranberries
• 2/3       cup sugar
• 1          seedless orange, peeled and sectioned
• 2          McCormick Bay leaves
• 1          McCormick Cinnamon Stick

1. Place all ingredients in 4-quart slow cooker. Cover.
2. Cook 3 hours on high, stirring every hour. Uncover. Stir well.
3. Cook, uncovered, 30 to 45 minutes longer on high or until slightly thickened.

Slow Cooker Sausage Stuffing

Prep time: 15 minutes
Cook time: 1 hour, 25 minutes
Servings: 12 (2/3-cup servings)

• 1/4       cup (1/2 stick) butter
• 2          cups chopped celery
• 1          cup chopped onion
• 1/2       pound mild (sweet) Italian sausage, casing removed
• 1          cup Kitchen Basics Original Chicken Stock
• 2          teaspoons McCormick Rubbed Sage
• 1          teaspoon McCormick Crushed Rosemary
• 10        cups cubed French bread (1-inch pieces)

1. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until no longer pink, about 5 minutes.
2. Spray inside of slow cooker with no stick cooking spray. Add stock and herbs; stir to blend. Stir in bread cubes and sausage-vegetable mixture. Cover.
3. Cook 45 minutes on high. Uncover and stir. Cook, uncovered, 30 minutes longer.

Slow Cooker Oatmeal Apple Cobbler

Prep time: 15 minutes
Cook time: 3 hours
Servings: 10

Apple Filling:

• 5          medium Gala apples, peeled, cored and thinly sliced
• 1          cup firmly packed brown sugar
• 1/4       cup all-purpose baking mix, such as Bisquick
• 1          teaspoon McCormick Ground Cinnamon

Oatmeal Cobbler Topping:

• 1          cup all-purpose baking mix, such as Bisquick
• 1/2       cup quick-cooking oats
• 1/2       cup firmly packed brown sugar
• 1/3       cup granulated sugar
• 1/4       teaspoon salt
• 1/2       teaspoon McCormick Ground Cinnamon
• 1/2       cup (1 stick) cold butter, cut into pieces

1. Spray inside of slow cooker with no stick cooking spray. For the Apple Filling, toss apple slices, brown sugar, baking mix and cinnamon in large bowl. Place in slow cooker.
2. For the Cobbler Topping, mix all ingredients, except butter, in medium bowl. Cut in butter with fork until crumbly. Sprinkle over Apple Filling. Cover.
3. Cook 3 hours on high.

Slow Cooker Pumpkin Cake with Caramel Sauce

Prep time: 10 minutes
Cook time: 3 hours, 35 minutes
Servings: 16

Pumpkin Cake:

• 1          package (2-layer size) yellow cake mix
• 1          can (15 ounces) pumpkin
• 1/4       cup (1/2 stick) butter, melted
• 1/4       cup milk
• 2          eggs
• 2          teaspoons McCormick Pumpkin Pie Spice
• 1          cup chocolate chips

Caramel Sauce:

• 1          cup firmly packed brown sugar
• 1/2       cup heavy cream
• 1/4       cup (1/2 stick) butter
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       teaspoon McCormick Pumpkin Pie Spice

1. Spray inside of 6-quart slow cooker with no stick cooking spray. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
2. Cook 3 1/2 hours on low or until cake is almost set.
3. Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.
4. Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce and ice cream or whipped cream, if desired.
5. Substitution: Use 1 cup chopped candy bars in place of the chocolate chips.

Source: McCormick