(Family Features) Celebrating the holidays with family meals and activities is what the season is all about, and when those moments and at-home projects are kid-friendly, you can get the whole gang involved.

A simple weeknight at home during the holiday season can turn into family fun time starting with a recipe like these Reindeer Hot Dogs, a dish that requires little prep time and allows for help from little ones. Made with Gwaltney Hot Dogs, a tasty, kid-friendly dinner solution requires just a handful of easy-to-find ingredients.

Once everyone is finished eating and all have pitched in to help with cleanup, turn your attention to a family activity that transforms everyday supplies into this Wooden Snowman Ornament for seasonal decor to hang on a tree or elsewhere in the house.

Find more kid-friendly recipes to involve the whole family at gwaltneyfoods.com.

Reindeer Hot Dogs

Prep time: 20 minutes
Servings: 10

• 1          can refrigerated crescent rolls
• 1          package Gwaltney Hot Dogs
• 1          slice white cheese
• black olives
• ketchup

1. Heat oven according to crescent roll package directions.
2. Cut hot dogs into three equal sections.
3. Lay out crescent rolls and wrap around middle sections of hot dog pieces.
4. Cut triangles out of end sections to look like antlers.
5. Cut two slits at top of dough; press end hot dog pieces into slits.
6. Bake according to crescent roll package directions. Cut out small circles from sliced cheese for reindeer eyes. Cover cheese pieces with small slices of black olives for pupils. Add ketchup to hot dogs for red noses.

Wooden Snowman Ornament

Craft courtesy of Gwaltney

• 7ice pop sticks
• Hot glue gun
• Foam paintbrush
• Black paint
• Glitter
• White paint
• Googly eyes
• Colored craft foam
• Sequins
• Buttons
• String

1. Line up six ice pop sticks next to each other vertically.
2. Place line of hot glue horizontally across sticks, about one-third of the way down, and adhere seventh stick to create brim of snowman’s hat.
3. Using black paint, brush top third (brim to top of hat) and let dry.
4. Mix glitter into white paint and brush lower two-thirds of sticks, creating snowman’s face.
5. Use googly eyes, colored craft foam, sequins and buttons to create details of face and hat, such as mouth, nose and hat decor.
6. Glue piece of string to backside to hang ornament.

Source: Gwaltney

Festive dishes and drinks to get in the holiday spirit

(Family Features) Whether you’re getting together with family or throwing a party with friends, holiday festivities are intended to be merry and bright. And one of the best ways to celebrate the spirit of the season is to share simple, wholesome food with the ones you love.

When you use real dairy milk in your favorite holiday recipes, you can feel good knowing it provides a unique nutrient package that is hard to match in any other single food or beverage. During this holiday season, bring family and friends together to enjoy savory comfort foods and sweet holiday treats – all made with nutrient-rich milk.

These eight easy-to-make recipes make it simple to create special moments around nourishing meals and homemade treats, leaving ample time to relax and make family memories that last a lifetime. For more seasonal inspiration and recipe ideas, visit milklife.com .

Milk Punch

Toast to the holiday season with this classic New Orleans-inspired cocktail. When you use milk as the base of your cocktails, you’re serving a wholesome, quality beverage that will impress your guests.

Roasted Brussels Sprouts Quiche

If you’re looking for a new twist on those post-holiday leftovers, turn your roasted Brussels sprouts into this savory quiche to enjoy during breakfast, and pair each serving with an 8-ounce glass of milk for added nutrition. With deliciously sweet and nutty flavors, this recipe is sure to be a crowd-favorite.

Slow Cooker Mashed Potato and Cauliflower with Cheese

This simple slow cooker recipe elevates mashed potatoes, a holiday staple, with cauliflower, brown butter and fresh sage, made even more satisfying with milk.

Mushroom, Fennel and Camembert Pot Pie

With the winter months bringing cold weather, few dishes provide a warm-up quite like pot pie. A vegetarian twist on a British classic, this recipe combines wild mushrooms and fennel in a creamy milk and Camembert sauce to create a mouthwatering puff pastry perfect for dinner parties.

Frozen Hot Chocolate

Put a twist on an ordinary drink this holiday season by simply combining cocoa mix, chocolate syrup, milk and ice cubes for a creamy, extra chocolatey treat.

Green Bean and Shallot Casserole

For a reimagined side dish, combine fresh green beans with cremini mushrooms, shallots and nutrient-rich milk.

Eggnog Bread Pudding

It’s simply not the holidays without eggnog, which makes this recipe a perfect choice for dessert. Combine cinnamon bread, milk, eggnog and warm spices to create this treat for your gatherings.

Gingerbread Whoopie Pies

For a simple dessert to bake with your kids, these homemade whoopie pies make the ideal wintertime treat. With light, airy cookies and fluffy cream cheese filling, these gingerbread goodies are a must-make around the holidays.   

Source: MilkPEP

(Family Features) If you are looking to host an unforgettable holiday cocktail party, punch can make a memorable impression on your guests and bring your get-together to the next level.

Punch reached the height of its popularity during the Victorian Age. Originally made with alcohol, it ultimately became a non-alcoholic drink largely due to the preference of Queen Victoria. Over the following decades, it faded in popularity, briefly regaining favor in the 1920s when champagne punch was a hallmark of parties and celebrations.

Now, as new generations are reinvigorating old favorites and enjoying the art of mixology, punch is trending again.

Start by making punch a visual centerpiece at your holiday party. Consider a charming drink dispenser, an unusual punch bowl or an elegant glass pitcher. Let your personal and unique style shine through with your choice of glassware and table decorations and offer a variety of garnish selections for your guests to further personalize their glasses.

Typically, punches start with a blend of sweet and tangy, and you can get that "swangy" taste with an option like Tree Top's 100% Pure Pressed Sweet & Tart Apple Cider as a base. For inspiration, take a mixologist's approach to creating a memorable punch. Lemon, cinnamon and cloves not only spice up the flavor but can also double as decorations. Try ginger beer for a nice fizzle, and for an adult-only punch, consider adding vodka or rum.

Your punch table can be a place to gather and reconnect with loved ones while enjoying a trending holiday beverage. Find more recipes perfect for entertaining at treetop.com.  

Swangy Cider Punch

Servings: 10 (8 ounces each)

• 1 bottle (64 ounces) Tree Top 100% Pure Pressed Sweet & Tart Apple Cider
• 16 ounces ginger beer
• 2 oranges, juice only
• 1 lime, juice only
• 1 lemon, juice only
• 1 cup vodka or light rum (optional)
• 1 sliced Granny Smith apple
• 6 star anise pieces, plus additional for garnish (optional)
• 6 whole cloves
• 3 cinnamon sticks
• frozen cranberries, for garnish (optional)
• colored sugars or ginger crystals, for garnish (optional)

1. In punch container, combine apple cider, ginger beer, orange juice, lime juice, lemon juice and vodka or rum, if desired, for an alcoholic version.
2. Decorate container with apple slices, star anise pieces, cloves and cinnamon sticks.
3. Personalize each serving with additional star anise pieces, frozen cranberries and sugars or ginger crystals, as desired. Serve cold. 

Photo courtesy of Alamy

Source: Tree Top

Holiday recipes worth sharing

(Family Features) Most great holiday gatherings start with great food and end with quality time spent with loved ones. This holiday season, rely on simple recipes that let you spend less time in the kitchen and more time celebrating special moments with family and friends.

As a holiday host, it may be tempting to explore complicated new recipes to lend a festive air to your seasonal celebrations. However, with the right ingredients, a simple recipe can be equally impressive. Delicious holiday dishes start with premium ingredients like Bertolli Olive Oils, which offer enough versatility to be a must-have kitchen accessory throughout the holiday season and onward. From soups to main dishes to desserts, the rich, quality flavor works for nearly every culinary occasion.

After a long day of checking items off your holiday shopping list, there’s almost nothing better than a warm bowl of quick and easy Rustic Minestrone. This vegetarian classic is the perfect mix of marinara blended with aged cheeses, kale, zucchini and beans. One of the best parts: It can be on the table in 10 minutes, meaning less time cooking and more time spent stringing up holiday lights with family.

If you’re looking for a simple way to put a new twist on your turkey, take it to the next level with a seasonal brine made with sweet Riesling, garlic cloves, thyme, fresh cranberries and olive oil. It’s a hands-off way to make a tried-and-true dish a little more special.

Finally, when it’s time to wind down the evening, delight guests by bringing back a classic dessert: chocolate chip banana bread. Served slightly warm with a side of fresh whipped cream or vanilla bean ice cream, it’s a sweet finish to any gathering that family and friends are sure to love.

Find more simple recipes to enjoy during the holidays at Bertolli.com.

Rustic Minestrone

• 3          tablespoons Bertolli Extra Virgin Olive Oil, divided
• 1          small zucchini, sliced in 1/2-inch half moons
• 2          cups tightly packed, thinly sliced Tuscan kale leaves
• 1          jar (23 ounces) Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano and Parmesan Sauce
• 1          carton (32 ounces) vegetable broth
• 1          can (15 ounces) cannellini beans, rinsed
• 1/3       cup shaved Parmigiano Reggiano cheese

1. In 6-quart pot over medium-high heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring frequently, about 1-2 minutes, or until kale begins to wilt. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes, or until heated. Top with shaved cheese before serving.

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

Chocolate Chunk Banana Bread

Recipe courtesy of Justin Schuble on behalf of Bertolli Olive Oil

• 3/4       cup Bertolli Olive Oil, plus additional for coating pan
• 3          ripe medium bananas, divided
• 1/2       cup applesauce
• 1          large egg
• 1          large egg white
• 1          teaspoon vanilla extract
• 1 1/2    cups all-purpose flour
• 1          cup sugar
• 1/2       teaspoon baking soda
• 1/2       teaspoon salt
• 1/2       teaspoon cinnamon
• 1/2       cup semi-sweet chocolate chunks or chips
• 1/4       cup nut spread

1. Heat oven to 350° F.
2. Coat 9-by-5-inch loaf pan with olive oil.
3. In mixing bowl, mash 2 bananas. Add applesauce, egg, egg white and vanilla to bananas and whisk.
4. In separate bowl, combine flour, sugar, baking soda, salt and cinnamon. Slowly add wet ingredients to dry ingredients and mix. Add olive oil slowly and mix until combined.
5. Fold in chocolate chunks. Pour batter into loaf pan.
6. Heat nut spread in microwave until it reaches pourable consistency. Swirl spread into top of batter. Thinly slice long, flat strips of banana. Add slices to top of batter for decoration.
7. Place loaf pan in oven and bake 1 hour. Remove bread and cool before slicing.

Cranberry Riesling Brined Turkey

• 1          quart water
• 6          bay leaves
• 2          tablespoons whole black peppercorns
• 1          tablespoon mustard seeds
• 1 1/2    cups kosher salt
• 1          bottle (750 milliliters) Riesling wine
• 2          large shallots, thinly sliced, divided
• 8          cloves garlic, crushed but left in skins
• 1          bunch fresh thyme, divided
• 2          cups fresh cranberries, slightly crushed, divided
• 1          turkey (16 pounds), giblet package and neck removed
• ice water, for covering turkey
• 1/2       cup Bertolli Mild Olive Oil
• salt, to taste
• pepper, to taste

1. In pot, bring water, bay leaves, peppercorns, mustard seeds and kosher salt to boil. Stir until salt is dissolved. Cool to room temperature.
2. Pour brine into 5-gallon stock pot or container. Pour in wine then add one shallot, garlic, thyme (reserving some for stuffing turkey) and 1 cup cranberries. Slowly lower in turkey.
3. Pour ice water into pot to cover turkey. Place lid on pot and refrigerate at least 24 hours.
4. Heat oven to 500° F. Remove turkey from brine, pat dry and stuff with reserved shallot, thyme and cranberries.
5. Place turkey in roasting pan. Generously massage olive oil into skin of turkey. Sprinkle with salt and pepper, to taste. Use kitchen twine to tie legs together so turkey will keep its shape. Place in roasting pan and roast 20 minutes. Lightly brush skin again with olive oil, reduce heat to 350° F and roast until internal temperature reaches 155-160° F on meat thermometer.
6. Allow turkey to rest, loosely covered with foil, 30 minutes before carving.

Photo courtesy of Getty Images (Cranberry Riesling Brined Turkey)

Source: Bertolli Olive Oil

Jazz up your traditional sweet potato casserole with some nutmeg, cinnamon, brown sugar, walnuts and crunchy cornflakes. The holidays never tasted sweeter!

For more holiday recipes, go to culinary.net.

Crunchy Sweet Potato Casserole

• 5-6 sweet potatoes, mashed
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 TSP ground cinnamon
• 1/2 TSP ground nutmeg
TOPPING:
• 1 cup crushed cornflakes
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup butter, cubed

1. Preheat oven to 375° F
2. In a large bowl, combine mashed sweet potatoes, melted butter, sugar, brown sugar, beaten eggs, milk, cinnamon and nutmeg.
3. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes.
4. In a small bowl, combine crushed cornflakes, walnuts, brown sugar and cubed butter.
5. Sprinkle over potato mixture.
6. Bake again 5-10 minutes or until topping is lightly browned.

Recipe adapted from Taste of Home

Watch video to see how to make this delicious recipe!

(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.

Watch video to see how to make this delicious recipe!

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.

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.

Watch video to see how to make this delicious recipe!

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

Food, family and holiday traditions

(Family Features) A tamalada, or tamale-making party, is a Mexican holiday tradition that occurs during Las Posadas and combines two of the season’s most important ingredients – quality family time and flavorful food.

Consider these tips from Sylvia Garza of Qué Mami Organics to help make your tamalada fun and easy.

• Food: Before your tamalada, prepare the ingredients that require extra time and work. For example, if you are using roasted chilies, roast them the day before and have them peeled, seeded and cut up for seamless assembly the next day.

• Family: When hosting a tamalada, have food or snacks ready to share with your guests. Making dozens of tamales can take most of the day, so you’ll want to keep your helpers well-fed.

• Flavor: Add an ingredient like Tabasco Chipotle Sauce to your masa when making tamales. Not only can the sauce add smoky flavor, but it also gives the dough an appetizing golden color. You can also mix the sauce into your filling for a brighter flavor and a kick of heat.

Find more flavorful recipes at Tabasco.com.

Zucchini and Corn Tamales

Recipe courtesy of Sylvia Garza of Qué Mami Organics
Yield: 16 tamales

• 30        large, softened corn husks

Masa (dough):

• 3          cups masa harina (corn flour)
• 2          teaspoons baking powder
• 2          teaspoons sea salt
• 2 1/3    cups vegetable broth, warmed
• 1/2       cup unsalted butter, softened
• 1/2       cup vegetable shortening

Filling:

• 1          tablespoon olive oil
• 1/2       small red onion, diced
• 1          garlic clove, finely diced
• 3          cups zucchini, cubed small
• 1          tomato, cubed small
• 1/4       teaspoon dried oregano
• 1          teaspoon sea salt
• 1          cup sweet white corn
• 4          tablespoons cilantro, finely chopped
• 5          ounces Qué Mami Organics Red Enchilada Sauce
• 2 1/2    tablespoons Tabasco Pepper Sauce
• 8          ounces Monterey Jack cheese, cut into 1/2-ounce strips

1. To prep husks: Soak corn husks in hot water. Place heavy pot on top of husks to keep submerged at least 1 hour. Once pliable, rinse each corn husk.
2. To make dough: In large bowl, mix corn flour, baking powder and sea salt. Using hands, mix in warm vegetable broth to make firm dough. In mixer, cream butter and shortening until fluffy then add dough in small amounts until well mixed. Continue mixing at low-medium speed 5 minutes, scraping dough off sides of bowl. Reserve dough.
3. To make filling: In large skillet over medium heat, heat olive oil; saute red onion and garlic until translucent. Add zucchini and mix 1 minute. Add tomato, dried oregano and sea salt; continue mixing 1 minute. Add corn and chopped cilantro. Stir and continue cooking about 2 minutes more; zucchini should be cooked but al dente. Remove filling to heat-resistant bowl.
4. In small bowl, combine enchilada sauce and Tabasco pepper sauce. Add half of sauce mixture to filling; mix well. Reserve remaining sauce.
5. To assemble tamales, spread 2 tablespoons dough onto wide end of each corn husk. Dough should extend across corn husks, except 1 inch on sides and about 3 inches from narrow end.
6. Scoop about 1 tablespoon zucchini and corn filling into middle of dough. Add 1 teaspoon reserved sauce over filling and one strip cheese on top. Fold right side of corn husk over filling and seal closed with dough. Fold over left side of corn husk tightly and fold narrow end of corn husk up. Cut strips from extra corn husks and tie around each tamale to secure.
7. Place tamales vertically, filling-side up, in steam pot with enough water to steam 40-45 minutes. Cover tamales with extra corn husks to trap in steam; place lid on pot. Tamales are ready when masa dough separates easily from husks. Add water to pot, as necessary, for longer steaming.
8. Let tamales rest 10 minutes before unwrapping. Remove corn husks before serving.

Source: Tabasco

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.

Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

• 3          tablespoons Filippo Berio Olive Oil
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          tablespoon chopped fresh rosemary
• 4          teaspoons grainy mustard
• 1          bone-in leg of lamb (about 6 pounds)
• 2          cloves garlic, thinly sliced
• 1          teaspoon salt
• 1          teaspoon pepper
• 3          onions, quartered
• 1          cup water

Gravy:

• 3          tablespoons all-purpose flour
• 1/2       cup dry red wine
• 4          cups chicken stock
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          sprig fresh rosemary
• 1/2       teaspoon salt
• 1/4       teaspoon pepper

1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
4. Transfer lamb to carving board and tent with foil.
5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

• 1 1/2    cups graham cracker crumbs
• 1/3       cup Filippo Berio Extra Light Olive Oil
• 1/4       cup packed brown sugar

Filling:

• 3/4       cup chopped bittersweet chocolate
• 1          tablespoon Filippo Berio Classic Balsamic Glaze
• 3          packages (8 ounces each) brick-style cream cheese, room temperature
• 1          cup granulated sugar
• 3          eggs
• 1          cup sour cream
• 1          teaspoon vanilla

Cherry Topping:

• 3          cups frozen cherries
• 3/4       cup packed brown sugar
• 1          tablespoon Filippo Berio Olive Oil
• 1/2       cup water, plus 2 tablespoons, divided
• 2          tablespoons cornstarch
• 2          tablespoons Filippo Berio Classic Balsamic Glaze

1. To make Crust: Heat oven to 350° F.
2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

• 1 1/2    pounds roasted beets
• 2          cups microgreens
• 4          ounces goat cheese, crumbled
• 1/4       cup chopped toasted hazelnuts
• 2          tablespoons Filippo Berio Classic Balsamic Glaze
• 1/4       teaspoon flaked sea salt
• 1/4       teaspoon cracked pepper

1. Heat oven to 400° F.
2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

• 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
• 4          slices rustic Italian bread, about 3/4-inch thick
• 1          large clove garlic, halved
• 2          small ripe avocados, peeled and pitted
• 1          tablespoon lemon juice
• 1/4       cup torn fresh basil, divided
• 1/2       teaspoon salt, divided
• 1/2       teaspoon pepper, divided
• 1          large ripe tomato, sliced
• 8          ounces fresh mozzarella cheese, sliced
• 1/4       teaspoon hot pepper flakes
• 1/4       cup Filippo Berio Classic Balsamic Glaze

1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

(Family Features) The holiday season is here, giving families an opportunity to spend quality time together in the kitchen. Engage little ones by involving them in the process and teaching them some lifelong kitchen skills while having fun.

Taking part in something as important as holiday meal prep not only reinforces confidence, but also can help teach crucial skills like math, science and reading.

Encourage your family to cook together in the kitchen, turning cooking time into family time, with these tips from Uncle Ben’s “Ben’s Beginners” campaign.

1. Have Kids Set the Table. During the holidays, dinner becomes a much bigger event. With family members visiting, the dinner table can get quite crowded. Convince your kids to help set the table by putting out utensils, plates and napkins. It’s a simple task to get children of any age involved in family routines.
2. Let Them Stir. Give those fidgety fingers something to do by letting kids stir room-temperature ingredients. Mashed potatoes, stuffing and gravy all typically require mixing.
3. Get Clean. Use this time to teach food safety as your children help you scrub produce. As a bonus, it also helps reinforce washing hands, too.
4. Count on the Counter. Put your kids to the test to help count and measure ingredients as you add them to the recipe.
5. Rock ’n’ Roll. Blast some fun holiday tunes. This can help hold kids’ attention while working.
6. Share the Holiday Cheer. Make every moment sharable by staging the final product for a quick photo shoot. Encourage your little ones to show off what they helped make and capture their proud moments in the kitchen.
7. Have Fun. Dress for the occasion with matching aprons and chefs’ hats. Tweak recipes to embrace your family’s interests and make dinner something to smile about.

The holidays are all about spending quality time with loved ones. Although it may feel as if too much time is spent in the kitchen, cooking time can become memorable family time when the whole gang is involved. For more tips and tricks on getting kids in the kitchen, and for recipes the entire family can cook together, visit beginners.unclebens.com.

Holiday Rice

Prep time: 30-45 minutes
Servings: 6

• 1          box Uncle Ben’s Long Grain & Wild Rice, Original Recipe
• 2 1/4    cups water
• 2          tablespoons unsalted butter, divided
• 2          cups chopped leeks (white parts only)
• 1/2       cup orange juice
• 1          tablespoon lemon juice
• 1          tablespoon finely chopped fresh sage
• 1          large clove garlic, passed through press
• salt, to taste
• pepper, to taste
• 1/8       teaspoon ground cinnamon 

1. In 2-quart saucepan, add rice and spice packet, water and 1/2 tablespoon butter. Bring to boil, cover and reduce heat to simmer. Cook 25 minutes.
2. In large skillet, melt remaining butter. Add leeks and cook over medium heat 15 minutes, stirring, until soft and golden. Add orange juice, lemon juice, sage and garlic. Cook over high heat 2 minutes, stirring constantly. Add cooked rice to skillet and stir 1 minute until rice is hot. Add salt and pepper, to taste, and cinnamon.

Photo courtesy of Getty Images

Source: Uncle Ben’s

(Family Features) 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, Peppermint Truffle Cookies and Almond Gingerbread 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.

Peppermint Truffle Cookies

• 8          ounces bittersweet baking chocolate
• 1/2       cup (1 stick) butter
• 1          cup sugar, divided
• 1          egg
• 1/2       teaspoon McCormick Pure Peppermint Extract
• 2          cups flour
• 36        milk chocolate kiss-shaped candies, unwrapped

1. Heat oven to 350° F.
2. In large, microwavable bowl, heat chocolate and butter on high 1-2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
3. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets.
4. Bake 9-11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

Almond Gingerbread Cookies

• 3          cups flour
• 2          teaspoons McCormick Ginger, Ground
• 1          teaspoon McCormick Cinnamon, Ground
• 1          teaspoon baking soda
• 1/4       teaspoon McCormick Nutmeg, Ground
• 1/4       teaspoon salt
• 3/4       cup (1 1/2 sticks) butter, softened
• 3/4       cup firmly packed brown sugar
• 1/2       cup molasses
• 1          egg
• 1          teaspoon McCormick Pure Vanilla Extract
• 1 1/3    cups sliced almonds

1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt.
2. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight.
3. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
4. Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Slow Cooker Peppermint Hot Chocolate

• 1/2       gallon (8 cups) whole milk
• 1          can (14 ounces) sweetened condensed milk
• 1          package (12 ounces) dark chocolate chips
• 1/2       teaspoon McCormick Pure Peppermint Extract

1. Place whole milk, condensed milk, chocolate chips and peppermint extract in slow cooker. Cover. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
2. Reduce heat to warm or low to serve.

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

1. 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.
2. 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.
3. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Source: McCormick