(Family Features) Creating memorable moments and special meals with friends and family during the holiday season doesn’t have to be overwhelming. While these festivities are often a favorite moment each year, the planning and preparation can be a bear for hosts. To help take some stress out of hosting duties, start with what you likely already have on hand, like eggs.

This year, simplify holiday gatherings by leaning into underappreciated ingredients that can make all kinds of recipes a cinch. After all, less time stressing over planning, shopping and prepping means more time to make memories that last a lifetime.

When it’s time for a celebration, eggs are at the heart of many favorite recipes. They are an invaluable ingredient to hosts, delivering convenience and inspiration for hors d’oeuvres, baked treats, traditional dishes perfect for entertaining and more.

Eggs keep baked favorites (and festivities) from falling flat. In only 10 minutes prep time and with a few simple ingredients, you can make crowd-pleasing recipes like these Popovers with Cranberry Butter from best-selling author and international social media chef Shereen Pavlides.

Start by whisking the star of the show – eggs – with flour, salt and milk to a silky-smooth texture. Cover and refrigerate the thin batter for 6 hours, or overnight, then bake in a popover pan (or try a muffin pan) to warm, eggy, flaky perfection.

Then combine softened butter and cranberry sauce with a pinch of salt before spreading on the melt-in-your-mouth popovers. For an extra special touch, consider whipping up homemade cranberry sauce rather than using a store-bought version.

Whether it’s served as an appetizer or light dessert, this savory-with-a-touch-of-sweet recipe can become part of your family’s most cherished traditions, made possible by eggs. Remember, all it takes is the egg carton already in the refrigerator to be the “host or hostess with the most-est” and make memories with those who matter most.

Don’t rule out the egg as a key ingredient for creating new experiences, memories and traditions this holiday season. Discover more benefits and recipes that go beyond eggspectations at IncredibleEgg.org/invaluableegg.

Popovers with Cranberry Butter

Recipe courtesy of Shereen Pavlides (@CookingwithShereen) on behalf of the American Egg Board
Prep time: 10 minutes
Cook time: 45-50 minutes
Yield: 6 popovers

Popovers:

• 1 1/3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 1/3 cups whole milk
• 4 large eggs
• 2 tablespoons avocado or vegetable oil
• nonstick cooking spray

Cranberry Butter:

• 1/2 cup unsalted butter, softened
• 2 tablespoons cranberry sauce
• 1 pinch salt

1. To make popovers: In large bowl, whisk flour, salt, milk and eggs until silky smooth. Add oil and whisk to combine. Transfer to pourable pitcher, cover and refrigerate at least 6 hours, or overnight.
2. Heat oven to 375 F.
3. Place 6-cup popover pan in oven 10 minutes.
4. Remove pan and spray with nonstick cooking spray. Stir batter, divide and pour into cups, filling each 3/4 full.
5. Bake until puffed high and cooked through, 45-50 minutes.
6. To make cranberry butter: In medium bowl, mix butter, cranberry sauce and salt until well combined.
7. Remove popovers from oven and serve with cranberry butter.

Source: American Egg Board

(Family Features) Pairing an easy, delicious appetizer with the perfect wine doesn’t have to be as difficult as it sounds. When you’re ready to elevate your home entertaining, turn to a simplistic recipe featuring fresh, bold flavors.

Developed by sommelier and founder of “The Lush Life,” Sarah Tracey, this Whipped Goat Cheese Salsa Dip is part of her “Dips and Sips” partnership with Fresh Cravings, makers of authentic-tasting chilled salsas offering a vibrant alternative to soft, dull blends of jarred salsa, flavor-filled hummus, plant-based vegan dips and veggie-packed creamy dips.

“When I entertain at home, I’m always looking for ways to impress my friends with fresh, creative bites I can pair with wine,” Tracey said. “My favorite hack is finding great products with high-quality ingredients then creating simple, elevated ways to serve them. The less time I spend in the kitchen, the more time I get to spend with my guests.”

Ready in just 15 minutes and paired with a rosé, this savory recipe provides an ideal way to satisfy guests without spending too much time in the kitchen. Plus, with goat cheese at the heart of the dip, it’s a delicious way to capitalize on trendy butter boards with an approachable main ingredient.

Visit FreshCravings.com to discover more entertaining-worthy recipes and pairing ideas.

Watch video to see how to make this recipe!

Whipped Goat Cheese Salsa Dip
Recipe courtesy of Sarah Tracey
Total time: 15 minutes
Servings: 6

• 1          goat cheese log (8 ounces), softened at room temperature
• 1          pinch sea salt
• 1/2       cup heavy cream
• Fresh Cravings Chunky Salsa, Mild
• 1/2       cup toasted pine nuts (optional)
• 1          bunch fresh parsley, chopped (optional)
• crackers, chips or vegetables
• 19 Crimes Snoop Dogg Rosé

1. In food processor or blender, blend goat cheese with sea salt and 2 tablespoons heavy cream. If mixture is too firm, add cream little by little while pulsing blender until light, fluffy consistency is reached.
2. Spread whipped goat cheese into shallow serving dish or onto board.
3. Top with salsa.
4. Garnish with toasted pine nuts and fresh parsley, if desired.
5. Serve with crackers, chips or veggies. Pair with rosé.

Source: Fresh Cravings

(Family Features) Turkey and ham may sit centerstage, but classic holiday sides can make the season truly special. You can bring smiles to your loved ones’ faces by dishing out those favorite recipes everyone asks for year after year.

Made with a delicious combination of rice, cheddar cheese, cream of mushroom soup and broccoli florets, this quick and easy version of Broccoli and Cheese Rice Casserole is an ideal one-pot dish to keep the holidays simple. With three easy steps and everyday ingredients, it comes together with minimal effort for traditional casserole taste.

When it comes to feeding a crowd, it’s often best to let your oven do the work. This Brussels Sprouts and Ham Rice Gratin recipe allows you to serve up a filling favorite with little effort using pantry staples. Plus, it’s a kid-friendly way to encourage veggies at this year’s holiday meal with gooey cheese providing tempting taste bud motivation.

These seasonal classics and more are made quick and easy with an option like Success Boil-in-Bag Rice, a pre-measured, mess-free way to make fluffy, high-quality rice. It’s cooked by simply dropping a bag of rice in a pot of water or broth then boiling it for 10 minutes. BPA-free and FDA-approved, the bags are safe to use and made to withstand high temperatures.

An added bonus: If you’re aiming to achieve a particular flavor, just season the rice by cooking in water infused with herbs, spices, broth, coconut milk or other liquids like juice for sweeter recipes.

Visit SuccessRice.com to find more holiday recipe inspiration.

Brussels Sprouts and Ham Rice Gratin

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

• 1          bag Success White Rice
• 1/2       pound Brussels sprouts, trimmed and halved
• 1/3       cup diced ham
• 1          clove garlic, minced
• 1          tablespoon olive oil
• 3/4       teaspoon salt, divided
• 3/4       teaspoon black pepper, divided
• 1          cup heavy cream
• 2          tablespoons finely chopped fresh chives
• 2          tablespoons Dijon mustard
• 1          cup shredded sharp cheddar cheese
• 1/2       cup grated Parmesan cheese, divided
• 1/3       cup breadcrumbs
• 2          tablespoons butter, melted

1. Preheat oven to 450 F. Prepare rice according to package directions.
2. In large bowl, toss Brussels sprouts, ham, garlic, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on parchment paper-lined baking tray and roast 12-15 minutes, or until caramelized. Decrease oven temperature to 425 F.
3. In large bowl, toss rice, Brussels sprouts mixture, cream, chives, Dijon mustard, remaining salt and remaining pepper. Stir in cheddar and 1/3 cup Parmesan cheese. Transfer mixture to greased, 2-quart baking dish.
4. In small bowl, stir breadcrumbs, remaining Parmesan and melted butter. Sprinkle over rice mixture.
5. Bake 12-15 minutes, or until golden brown and bubbling.

Broccoli and Cheese Rice Casserole

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4-6

• 1          bag Success White Rice or Brown Rice
• nonstick cooking spray
• 1          can (10 3/4 ounces) condensed cream of mushroom soup
• 2          cups frozen broccoli florets, thawed and drained
• 1 1/2    cups shredded cheddar cheese, divided
• 1/2       cup evaporated milk
• 3          tablespoons butter, melted
• 1          tablespoon grated onion
• 1/2       teaspoon salt
• 1/2       teaspoon black pepper

1. Prepare rice according to package directions. Preheat oven to 350 F.
2. Coat 2-quart casserole dish with nonstick cooking spray. In medium bowl, combine soup, broccoli, 1 cup cheddar cheese, evaporated milk, butter, onion, salt and pepper. Fold in rice.
3. Pour mixture into prepared dish and top with remaining cheddar cheese. Bake 20 minutes.

(Family Features) Flavorful desserts are a staple of the holidays and the exciting, appetizing allure of new recipes can help elevate seasonal gatherings and create sweet memories. With near-endless options for celebrating the season, putting a plant-based twist on traditional recipes offers everyone the opportunity to indulge with decadent treats.

In seasonal sweets like Brulee Pumpkin Pie and No-Bake Chocolate Peanut Butter Cheesecake, an option like Country Crock Plant Cream can be used as a dairy-free substitute for heavy whipping cream. With 29% less saturated fat than dairy heavy whipping cream, it’s an easy 1:1 swap and is also soy-free, certified plant-based and 100% vegan, making it ideal to have on hand during holiday baking season. It’s all of the deliciousness of heavy cream, with none of the heaviness of dairy.

Visit CountryCrock.com for more delectable holiday dessert ideas.

Brulee Pumpkin Pie

Prep time: 45 minutes
Cook time: 1 hour
Servings: 8

Pie Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 8 tablespoons Country Crock Plant Butter, cold and cut into cubes
• 2 tablespoons chilled vegetable shortening, cut into pieces
• 4 tablespoons ice water

Pumpkin Filling:

• 1/2 cup maple syrup
• 1 tablespoon vanilla
• 1 can (15 ounces) pumpkin puree
• 1/4 cup coconut cream
• 1 cup Country Crock Plant Cream
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/8 teaspoon ground clove
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 3 tablespoons white granulated sugar

Whipped Topping:

• 2 cups Country Crock Plant Cream, chilled
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract

1. To make pie crust: Preheat oven to 350 F.
2. In bowl of food processor, add flour, sugar and salt; pulse to combine. Add cold plant butter and shortening. Process about 10 seconds until it looks like coarse meal.
3. With food processor running, add ice water. Process until mixture clumps together.
4. On lightly floured surface, roll dough into 14-inch circle. Transfer to 9-inch pie dish. Lift edges and allow dough to drape into dish. Trim, leaving 1-inch overhang. Fold excess dough under and crimp edges.
5. To make pumpkin filling: In medium saucepan over medium heat, add syrup and vanilla; warm about 2 minutes then remove from heat and set aside.
6. In large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.
7. Bake 1 hour. If crust starts to burn, cover edges with aluminum foil. The middle will still be jiggly.
8. Cool at room temperature 30 minutes then cover and transfer to refrigerator to chill at least 5 hours or overnight.
9. Before serving, sprinkle pie with white sugar and, using kitchen torch, brelee until sugar is melted and dark brown.
10. To make whipped topping: Using electric hand mixer or stand mixer, whisk plant cream, powdered sugar and vanilla on high until mixture thickens and stiff peaks form.
11. Slice and serve with whipped topping.

No-Bake Chocolate Peanut Butter Cheesecake

Prep time: 5-10 minutes
Cook time: 5 minutes
Total time: 6-7 hours
Servings: 8

• Country Crock Plant Butter, for greasing

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup Country Crock Plant Butter, melted

Filling:

• 2 packages (8 ounces each) dairy-free cream cheese, at room temperature
• 1 cup peanut butter
• 1 tablespoon vanilla extract
• 1/2 cup Country Crock Plant Cream
• 1 cup powdered sugar

Chocolate Ganache:

• 1 stick Country Crock Plant Butter, cubed
• 1 cup semi-sweet chocolate chips

1. Grease 9-inch pie dish with plant butter; set aside.
2. To make crust: In medium bowl, combine graham cracker crumbs and melted plant butter; mix thoroughly.
3. Add crust to greased pie dish and press firmly to bottom and sides; refrigerate.
4. To make filling: In bowl of electric mixer, beat cream cheese until smooth and creamy.
5. Add powdered sugar; beat until fully incorporated.
6. Add peanut butter, vanilla extract and plant cream; beat until smooth and creamy.
7. Pour filling into prepared crust and refrigerate 5-6 hours or overnight.
8. To make chocolate ganache: In pan over medium heat, add plant butter cubes and chocolate; stir continuously.
9. Spread chocolate ganache evenly on top of chilled cheesecake. Refrigerate at least 1 hour before slicing and serving.

Source: Country Crock Plant Cream

Need a dessert that is not only delicious but easy to make?  Try this recipe for Cinnamon-Apple Crostata.  You'll have a hard time waiting to sink your teeth in to the flaky crust with a burst of cinnamon and apples. Find more delicious dessert recipes at Culinary.net.

Watch video to see how to make this delicious dessert!

Cinnamon-Apple Crostata

• Pie Pastry (we used Pillsbury Refrigerated Pie Crusts)

Filling

• 1/2 cup sugar
• 4 tsp. cornstarch
• 2 tsp. cinnamon
• 4 cups peeled and thinly sliced apples (4-5 medium sized)
• 1 tsp. sugar (for sprinkling)
• 2 tbs. chopped pecans

1. Heat oven to 450°.
2. In medium bowl mix together 1/2 cup sugar, cornstarch and cinnamon.  Stir in peeled and sliced apples until well combined.
3. Place flattened pie crust on an ungreased cookie or pizza sheet.
4. Spoon apple mixture onto the center of the crust, spreading the mixture to about 2 inches from the edge of the crust.
5. Fold crust over mixture, pleating along the way.
6. Brush edges of crust with water.
7. Sprinkle sugar over crust and apple mixture.
8. Bake for 15-20 minutes or until crust is a golden brown.
9. Sprinkle pecans over apple mixture.
10. Serve with a dollop of whipped cream.

Recipe adapted from Pillsbury.

Source: Culinary.net

(Family Features) For those who are always on the go leading up to the holidays, the season can feel more like madness than merrymaking. From planning get-togethers to building out a perfect menu for the events, there can be difficulties for hosts and guests alike to ensure proper nutrition is still top of mind.

Instead of sacrificing taste or eating less, aim for simple changes that give you the energy to power through the busy season. For example, instead of opting for a carb-loaded breakfast in the morning, try a low-carb Milk Chocolate Protein Muffin, which takes just a few minutes of prep and microwave time. The quick cook time leaves you with ample opportunities to run errands or divvy up precious seconds toward other activities, while the protein can fuel you for the day ahead.

Almost nothing beats warm soup on a chilly day, and this Butternut Squash and Pear Soup provides feel-good flavor without weighing you down. Finally, when snacks are on the mind – as it tends to happen when constantly on the go – Coconut Muesli Clusters are simple to make and won’t undo the nutritious efforts you’ve made throughout the day.

This full menu of tasty recipes is part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The plan also aims to reduce levels of refined carbohydrates, added sugars and the “hidden sugar effect,” – when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does.

An On-the-Go Energy Boost

As a hectic holiday season unfolds, it can be difficult to maintain energy while making dishes for get-togethers and keeping up with the festivities.

To stay fueled and energized throughout the season, try incorporating Atkins Plus Protein and Fiber Shakes. Sweet and creamy, they make for ideal snacks, containing 30 grams of high-quality dairy protein and 7 grams of fiber. To help ensure steady blood sugar levels, the shakes also have a low glycemic impact and are made with 20 vitamins and minerals.

Available in Creamy Milk Chocolate and Creamy Vanilla flavors, the ready-to-drink shakes provide hunger satisfaction for those who are on the go and seeking to maximize production with a busy schedule.

Find more ways to live healthier during the holidays and learn more about the benefits of a balanced, low-carb lifestyle at Atkins.com.

Milk Chocolate Protein Muffin

Recipe courtesy of Atkins
Prep time: 5 minutes
Cook time: 1 minute
Servings: 1

• 2          tablespoons full-fat cream cheese
• 1          egg
• 3          tablespoons Atkins Milk Chocolate Protein Powder
• 1/4       teaspoon baking powder
• 1/2       teaspoon ground cinnamon
• 1          dash salt

1. In microwave-safe mug, heat cream cheese 10-15 seconds to soften. Add egg and blend briskly using fork. Add protein powder, baking powder, cinnamon and salt; blend until smooth.
2. Microwave on high 1 minute; muffin will puff up then deflate slightly once done. Remove from mug and enjoy warm.

Coconut Muesli Clusters

Recipe courtesy of “Atkins: Eat Right, Not Less”
Active time: 10 minutes
Total time: 20 minutes
Servings: 8

• Olive oil spray
• 1          cup plain protein powder
• 1/2       cup unsalted sunflower or pumpkin seeds
• 1          cup whole raw pecans
• 1          cup unsweetened whole flake shredded coconut
• 1/2       cup chia seeds or ground flaxseeds
• 1          tablespoon stevia
• 2          teaspoons cinnamon
• 1/2       teaspoon ground turmeric
• 1          tablespoon coconut oil
• 1          tablespoon peanut butter
• 1          teaspoon vanilla extract
• 2          large eggs
• 1/4       cup water

1. Heat oven to 350° F. Line large baking sheet with parchment paper, coat with olive oil spray and set aside.
2. In large bowl, mix together protein powder, sunflower or pumpkin seeds, pecans, coconut, chia seeds or flaxseeds, stevia, cinnamon and turmeric.
3. In large skillet, combine coconut oil, peanut butter and vanilla extract; melt completely then stir in nut mixture. Turn heat off and add eggs and water, tossing well. Transfer to prepared baking sheet and spread mixture in layer about 1/2-inch thick.
4. Bake 10-15 minutes until mixture starts to brown and clumps together to make clusters. Cool completely on baking sheet then store in airtight container, refrigerated, up to 1 week.

Butternut Squash and Pear Soup

Recipe courtesy of Atkins
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

• 1          tablespoon unsalted butter
• 1          medium (2 1/2-inch diameter) onion, chopped
• 2          pounds butternut winter squash, cubed
• 1          medium pear, sliced, plus additional, for garnish (optional)
• 1          teaspoon curry powder
• 1/2       teaspoon salt
• 1/4       teaspoon ground white pepper
• 5          cups chicken broth
• 1          teaspoon fresh lemon juice
• 1/2       cup heavy cream
• nutmeg (optional)

1. In large pot over medium heat, melt butter. Add onions and saute until translucent, about 6 minutes. Add squash, pear, curry powder, salt and white pepper; saute 3 minutes. 
2. Increase heat to high and add chicken broth. Bring to boil then reduce heat to low; simmer 20-25 minutes, uncovered, until cubed squash is very tender. Allow to cool about 10-15 minutes.
3. In blender or food processor, puree soup in batches until smooth. Return pureed soup to pot and add lemon juice and heavy cream. Stir soup over low heat until hot. Garnish with additional sliced pears and sprinkle of nutmeg, if desired.

Photo courtesy of Getty Images (Butternut Squash and Pear Soup, Milk Chocolate Protein Muffin)

Source:  Atkins

(Family Features) When planning this year’s holiday menu, consider building meals around a versatile main course that you can dress up or down and then integrate into easy leftover dishes. A ham is a perfect solution because it works equally well as the centerpiece of an elegant meal or as savory sliders to serve with chutney or hot mustard.

Beyond versatile ingredients, a winning holiday menu relies on proper preparation, and that’s why quality cookware is essential. An option like Anolon Gourmet Cookware is designed for superior performance that can help bring joy to cooking and features heavy-duty pan bodies and comfort-grip handles for safe and secure lifting and leverage. The aesthetically pleasing cookware’s premium-quality, nonstick surface provides lasting durability, effortless food release and easy clean up – perfect for the busy holiday season.

Ham it Up (or Down)

Ham is an ideal holiday protein because you can serve it as a centerpiece dish or as part of a more casual meal and still achieve great results either way. Make the most of this holiday favorite with these tips:

• Be sure to get a ham big enough for leftovers. It's just as good sliced up for sandwiches or fried with eggs as it is when presented in its full glory out of the oven.
• Think beyond the main table. A glazed ham is pretty on the table, but it's also delicious when served casually, for example on a sandwich bar with savory rolls, tangy mustards and other condiments.
• If your holiday plans are up in the air, go ahead and make a ham in advance to keep on hand for casual meals during the busy holiday season or for a quick meal with unexpected guests.

Explore more cookware options to serve up your holiday best at anolon.com.

Country Ham and Cheddar on Biscuits

Recipe courtesy of Anolon Gourmet Cookware
Servings: 24

Chutney:

• 1          tablespoon olive oil
• medium Anolon skillet
• 1          small onion, finely chopped
• 2          teaspoons fresh ginger, minced
• 3/4       teaspoon curry powder
• 1/4       teaspoon ground cinnamon
• 3/4       cup dried currants
• 3          tablespoons water
• 2          tablespoons raspberry vinegar
• 2          tablespoons sugar
• 1/4       cup apple jelly
• 1          tablespoon country Dijon mustard
• 1/4       teaspoon salt

Biscuits:

• 2          cups all-purpose flour
• 1 1/2    teaspoons baking powder
• 1          teaspoon coarse ground black pepper
• 1/4       teaspoon baking soda
• 1          teaspoon salt
• 8          tablespoons chilled unsalted butter, cut into small pieces
• 3/4       cup low-fat buttermilk, plus 2 tablespoons
• Anolon large nonstick baking sheet
• 1          large egg yolk, beaten

• 12        ounces country ham, thinly sliced
• 6          slices (about 6 ounces) sharp cheddar cheese

1. To make chutney: heat oil in skillet over medium heat. Add onion and ginger; cook, stirring occasionally, until slightly softened, 3-4 minutes.
2. Add curry powder and cinnamon; cook, stirring, 30 seconds. Stir in currants and cook until slightly softened, 2 minutes.
3. Add water and vinegar and cook until currants plump slightly, about 3 minutes.
4. Stir in sugar and cook 1 minute.
5. Remove from heat and let cool 10 minutes. Stir in jelly, mustard and salt; refrigerate until ready to serve.
6. To make biscuits: Heat oven to 425° F.
7. In large bowl, combine flour, baking powder, pepper, baking soda and salt. Using pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Stir in buttermilk until mixture is moistened.
8. In bowl, knead dough 3-4 times to bring together. Press dough into disk and wrap in plastic wrap; refrigerate 20-30 minutes. On lightly floured surface, roll dough out to 1/2-inch thickness. Using 2-inch fluted biscuit cutter, start at outside edge of dough and cut out biscuits and set on baking sheet. Gently press dough scraps together and roll again to 1/2-inch thickness. Repeat to cut out 24 biscuits total. Brush tops of biscuits with egg yolk.
9. Bake biscuits in center of oven until puffed and tops are golden brown. Remove from oven and cool 15 minutes.
10. Split biscuits in half and set aside. Lay ham slices on cutting board in single layer. Using 2-inch fluted biscuit cutter, punch out 24 ham circles and place each on bottom half of biscuit. Lay cheese slices on cutting board and punch out 24 circles to place each on top of ham. Spoon chutney evenly on top of each biscuit then replace top half of each biscuit.

Note: Biscuits can be assembled several hours ahead of serving and kept in refrigerator.

Cola and Brown Sugar Glazed Ham

Recipe courtesy of Anolon Gourmet Cookware
Servings: 14-16

• 11-12   pounds shank half bone-in cooked ham
• large Anolon roasting pan
• 4          cups cola, divided
• 2          cups orange juice, divided
• 1/2       cup dark brown sugar
• 1/4       cup Dijon mustard

1. Heat oven to 350° F.
2. Trim skin and excess fat off ham. With sharp knife, score ham all over in diamond pattern. Place ham in roasting pan then pour 1 cup cola and 1 cup orange juice over it. Cover pan with aluminum foil and roast 1 hour and 15 minutes.
3. While ham roasts, in medium saucepan, combine remaining cola, orange juice, brown sugar and Dijon mustard. Bring mixture to boil over medium-high heat and cook about 45-48 minutes, until reduced to 1 cup and mixture is slightly syrupy.
4. After ham roasts 1 hour and 15 minutes, remove foil and baste with glaze. Continue roasting and basting ham every 15 minutes with glaze until it is glossy and instant read thermometer inserted into thickest portion registers 145° F, about 1 hour and 15-30 minutes longer. Remove from oven and let rest 15-20 minutes before slicing.

Source: Anolon Gourmet Cookware

Mini Three-Cheese Balls

Yields 24 to 30 balls

• 1 4-ounce log fresh goat cheese
• 6 ounces crumbled blue cheese
• 2 cups coarsely grated Jarlsberg cheese
• 2 tablespoons grated onion
• 1/4 cup non fat plain yogurt
• 1/4 cup finely diced fresh chives, plus extra for garnish
• Dash hot sauce (optional)
• 1 cup slivered almonds or chopped pecans

1. In a food processor, process cheeses with onion, yogurt and chives until well blended. If you'd like, add a dash of hot sauce.
2. Shape into mini balls and roll in slivered almonds or chopped pecans and chives, or spread in serving dish and top with nuts/chives.
3. Chill several hours or until ready to serve. Serve with flat breads, fresh vegetables, etc.

Tip: You can also mix nuts into cheese mixture and use to stuff cherry tomatoes and peppadews, sweet peppers or top cucumber rounds, mini party breads, etc. Chill several hours or until ready to serve.

Source: Jarlsberg

(Family Features) Long on ingenuity, but short on prep, these recipes elevate holiday leftovers to celebrity status.  Leftovers ... whether you love ’em, or hate ’em, everyone seems to ponder one thing: What do you do with them, especially after the holidays? You could eat turkey sandwiches every day for a week, or just give up and toss it out altogether. Better yet, you could transform those mounds of turkey, gravy and stuffing into something new and exciting.

Consider a recipe for Turkey Tetrazzini. It puts a new twist on this perennial Italian favorite. This luxurious dish combines Wyler’s Chicken Bouillon granules, butter, cream, white wine and freshly grated Parmesan cheese with your leftover turkey for a dish that’s simple to make but elegant enough to serve for company.

If you want to turn the ordinary into the extraordinary and like to flex your culinary muscles, try Turkey Croquettes. Your friends and family will never guess that the origin of these tasty French delicacies was your own humble turkey dinner. The recipe can add flair to any meal as hors d’oeuvres, a side dish or an entree. Just add Heinz HomeStyle Roasted Turkey Gravy for dipping and a side of cranberry sauce — then sit back, relax, and call it a holiday.

Looking for something the kids or grandkids will love? A savory Leftover Turkey Casserole wins the prize for ease and convenience. Pull up a chair and let your little ones spread the mashed potatoes. They can also help you stir leftover turkey, gravy and stuffing together and spoon it on top of the potatoes. And, if you don’t have any of your famous, home- made gravy left, a jar of Heinz HomeStyle Roasted Turkey Gravy has a taste that’s so close to homemade your guests won’t know the difference. Thirty minutes later you have a leftover holiday dinner reinvented into a new one-dish meal.

Leftover Turkey Casserole

Serves: 4 to 6

• 2 1/2 cups prepared mashed potatoes
• 2 cups cooked, shredded turkey
• 1 12-ounce jar Heinz HomeStyle Roasted Turkey Gravy
• 1 cup prepared stuffing
• Salt and pepper to taste

1. Preheat oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray and spread prepared mashed potatoes in the bottom.
2. Combine turkey and gravy in large skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until thoroughly combined. Add salt and pepper to taste, if desired. Spoon turkey mixture on top of potatoes and spread evenly.
3. Cover and bake 25 to 30 minutes, or until heated through.

Turkey Tetrazzini

Serves: 8

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 3 cups hot water, combined with 1 tablespoon Wyler’s® Chicken Bouillon granules
• 1/2 cup whole milk
• 1/2 cup white wine
• 1 cup heavy cream
• 1/4 cup chopped parsley
• Salt and freshly ground
• black pepper to taste
• 1 pound fettuccini, cooked al dente
• 1 pound fresh mushrooms, halved and sautéed until tender
• 3 cups leftover turkey cubes
• 1 cup freshly grated
• Parmesan cheese, divided
• 1 1/2 cups fresh breadcrumbs
• Toasted almonds for garnish

1. Blend butter and flour in saucepan over low heat and cook, stirring constantly, 3 to 4 minutes. Add chicken broth, milk and wine. Cook until thickened. Add cream and parsley and season to taste with salt and pepper. Combine with cooked fettuccini, mushrooms and turkey. Mix in 1/2 cup Parmesan cheese.
2. Grease 9- by 13-inch glass baking dish; pour tetrazzini mixture into dish. Sprinkle liberally with breadcrumbs and top with remaining Parmesan cheese and toasted almonds.
3. Bake in a preheated 350°F oven until bubbly, about 30 minutes.

Turkey Croquettes

Makes: 8 croquettes

Croquettes

• 1/2 cup chopped onion
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour plus 1/2 cup additional for dredging
• 1/2 cup whole milk
• 1/2 cup water plus 1/2 teaspoon Wyler’s® Chicken Bouillon granules
• 2 cups finely chopped, cooked turkey
• 3/4 cup mashed potatoes
• 1/4 teaspoon paprika
• 1/2 teaspoon poultry seasoning
• Pinch of nutmeg
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped parsley

Coating

• 2 large eggs beaten with 1 tablespoon water
• 1 1/2 cups dry seasoned bread crumbs
• Vegetable oil for deep-frying
• Heinz HomeStyle Roasted Turkey Gravy
• Leftover cranberry sauce

1. In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 1/4 cup flour, and cook, stirring constantly, 3 to 4 minutes. Stir in milk and bouillon. Cook mixture, stirring until it forms a paste. Continue to stir and cook paste 3 minutes. Remove pan from heat, stir in turkey, potatoes, paprika, poultry seasoning, nutmeg, salt, pepper and parsley. Combine mixture well.
2. Chill turkey mixture, covered, 2 hours or until firm. Divide into 8 portions; roll or mold into desired shape. Dredge balls in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in bread crumbs. Transfer croquettes to parchment paper. Allow them to dry at room temperature for 30 minutes before frying.
3. In large saucepan, heat 2 inches of oil until deep-fat thermometer registers 365°F. Fry croquettes in batches 3 to 4 minutes, or until golden brown. Transfer to paper towels to drain. Serve croquettes with gravy and cranberry sauce.

Source: Heinz Gravy / Wyler’s Bouillon

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(Family Features) Holidays are a time filled with family, friends and — perhaps most importantly — feasts. Traditional holiday menu items have the power to evoke warm memories of holidays past while continuing to bring people together year after year. For many, the center of that coveted holiday table would not be complete without a sweet and savory spiral-sliced ham.

But what kind of holiday spread would it be without a plethora of delicious side dishes to accompany and complement the meal? Whether you prefer ham with notes of honey, nuts or fruit, make sure your dinner table boasts a variety of options that enhance its delectable flavor. Look for recipes that incorporate both traditional and unexpected ingredients for a holiday menu makeover. Doing so will keep guests pleased with familiar favorites, yet pleasantly surprised with the new variations.

Savory side selections
If you’re looking for a savory side that spotlights the distinct flavors of the season, butternut squash is an excellent choice. White Beans with Bacon and Butternut Squash is a perfect blend of savory, sweet and salty. Serve it alongside your favorite Smithfield ham — Honey, Caramel Apple or Pecan Praline glazed — for a true taste of tradition. For more great recipes, visit www.smithfield.com.

A potato dish is also a must for many holiday spreads. Break away from mundane mashed potatoes and gravy with this recipe for Smashed Bacon Ranch Potatoes. Family and friends will line up for seconds when they get a taste of the ranch dressing and smoky bacon combination. Or, try this recipe for Green Bean Corn Casserole for another new twist on a classic holiday favorite.

3 ways to make ham leftovers delectable

For many, the best part of the holiday meal awaits them in the fridge the next day. If you find yourself with a kitchen still stocked for a holiday feast, here are some easy ways to turn delicious ham into a flavorful meal with just a few extra ingredients:

Pizza: Nothing pleases a child — or a parent for that matter — more than pizza. Simply place marinara sauce, cheese and cubed ham atop broiled French bread or English muffins for a crunchy post-holiday lunch.
Pasta salad: Whip up a cool classic you can nibble on all week long. Prepare your favorite whole-wheat noodles, then mix in cubed ham, your favorite cheeses, diced tomatoes, spinach and a generous pour of creamy Italian dressing. It’s an easy meal in just minutes.
Sandwiches: Take standard ham and cheese sandwiches to new levels with uneaten goodies from your cheese platter. Fill leftover artisan rolls from your holiday fare with sliced ham. Experiment with your favorite cheeses — Gouda, Gruyere or Roquefort — and place on the grill for a gooey, crunchy bite.

Holiday Spiral Sliced Ham with Honey Glaze

Cook time: 10 to 12 minutes per pound
Yield: 14 servings

• 1 Smithfield Spiral Sliced Ham with Honey Glaze

1. Preheat oven to 325°F.
2. Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.
3. After removing from oven, let sit for 5 minutes before glazing. Heat glaze packet for 15 seconds in microwave. Glaze is hot, so be careful when opening packet. Holding packet with towel or oven mitt, cut corner off packet and pour glaze into bowl. Stir well and spoon over ham. Let glazed ham sit for 5 minutes before serving to allow glaze to melt over ham.

Smashed Bacon Ranch Potatoes

Cook time: 20 minutes
Yield: 4 servings

• 1 1/2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
• 4 to 6 slices Smithfield Naturally Hickory Smoked Bacon
• 1/4 cup bottled ranch dressing
• 2 tablespoons buttermilk or whole milk
• 1 tablespoon white wine vinegar
• Salt and pepper

1. Cook potatoes in boiling, salted water until very tender, 15 to 20 minutes. Drain; return to saucepan and mash coarsely. Cook bacon in a large heavy skillet over medium heat until browned; drain and crumble. Pour off drippings from skillet, leaving clinging particles in skillet. Add potatoes, salad dressing, buttermilk and vinegar to skillet; stir until well blended. Cook, stirring constantly, until hot. Add salt and pepper to taste.

White Beans with Bacon and Butternut Squash

Cook time: 30 minutes
Yield: 4 servings

• 2 tablespoons olive oil
• 4 slices Smithfield bacon, chopped
• 1 pound diced butternut squash
• 1/2 cup onion, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon curry powder
• 1/2 cup chicken stock
• 2 cans cannellini beans, drained and rinsed
• 2 cups fresh spinach, stems removed and chopped

1. Heat olive oil in large skillet over medium heat. Add bacon to skillet and cook for 5 to 7 minutes or until crumbly; remove from skillet, drain on paper towels and reserve 2 tablespoons of drippings in skillet. Add butternut squash, onion, salt, pepper, nutmeg and curry powder to the skillet; saute for 5 minutes; add chicken broth to the skillet, reduce heat to medium low, cover and cook for 5 additional minutes or until butternut squash is tender. Add beans and spinach to the skillet and cook for 3 minutes or until all vegetables are heated through. Sprinkle with reserved bacon.

Green Bean Corn Casserole

Cook time: 50 minutes
Yield: 8 servings

• 1 bag frozen French-style green beans
• 1 cup celery, chopped
• 1/2 cup sour cream
• 1 can cream of celery soup
• 1 can corn, drained
• 1 green pepper, chopped
• 1/2 cup cheddar cheese, grated (or more)
• 1 sleeve butter crackers, finely crushed
• 3 tablespoons melted butter

1. Preheat oven to 350°F. In large mixing bowl, combine first 7 ingredients and place in prepared 13-inch by 9-inch casserole dish. Combine crushed butter crackers and melted butter and spread over top of casserole. Bake for 45 minutes or until hot and bubbly.

Note: Add 1 cup diced ham and 1 cup shredded cooked chicken to this recipe to make it a main dish.

Source: Smithfield

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