(Family Features) Hearty snacks, seasonal sides, flavorful main dishes and tantalizing desserts all complement one another perfectly for holiday celebrations among loved ones. This year, when planning your menu, be sure to consider recipes that keep family and friends content from the moment they hang up their coats to the goodbye hugs.

These delicious options for a satisfying bread bowl, pumpkin spice potatoes, artfully glazed lamb chops and fresh apple pie can bring your guests running to the kitchen (and keep them there) as you celebrate all the season has to offer.

Find more recipes fit for holiday festivities at Culinary.net

Beckon Holiday Guests with a Bread Bowl

While your loved ones wait patiently for the main course to be served, hearty appetizers like bread bowls can keep appetites at bay. This Spinach-Ham Dip is the perfect combination of comforting and satisfying when served with bread cubes, crackers or tortilla chips for a warming snack ahead of the big meal.

To find more seasonal appetizer inspiration, visit Culinary.net.

Spinach-Ham Dip

• 2 cups ricotta cheese
• 1 cup sour cream
• 1 package (10 ounces) frozen spinach, thawed and squeezed dry
• 1/4 pound ham, cubed
• 3/4 cup shredded Parmesan cheese
• 2 green onions, thinly sliced
• 1 round bread loaf (16 ounces), unsliced

1. Heat oven to 350 F.
2. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
3. Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
4. Take bread removed from inside bread bowl and cut into dipping sized chunks.
5. Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.

A Seasonal Side with a Tasty Twist

No matter what life may look like this holiday season, you can put a smile on loved ones’ faces with classic meals and sides that memories are made of.

You can use a traditional holiday ingredient, potatoes, to make easy yet delicious recipes like these Pumpkin Spice Scalloped Potatoes. Perfect for serving with your favorite main course, they’re a tasty twist on a classic sweet potato casserole.

Plus, they’re made with Little potatoes that come ready to use with no washing or peeling required, perfect for busy families during bustling holiday gatherings. Try them roasted, boiled, smashed or mashed in your favorite seasonal dishes. For a time-saving hack, use the slicer attachment in a food processor to evenly slice potatoes in minutes.

Visit littlepotatoes.com for more holiday recipe inspiration.

Pumpkin Spice Scalloped Little Potatoes

Prep time: 20 minutes
Cook time: 1 hour
Servings: 4

• 3 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk
• 1 1/2 pounds Terrific Trio Little Potatoes, 1/8-inch sliced, kept in water until ready to use
• 5 slices thick-cut bacon, sliced, cooked until crisp and drained
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• salt, to taste
• pepper, to taste
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons water
• 1 cup pecans, rough chopped

1. Preheat oven to 375 F.
2. In pot over medium heat, melt butter. Add flour and cook 4 minutes, stirring occasionally. Reduce heat to low then slowly add milk gradually, ensuring it is incorporated before adding more. Turn heat to medium-high and cook until thickened, stirring continuously. Remove from heat and set aside.
3. In bowl, add drained potatoes, sauce, bacon, cinnamon, nutmeg, ginger and cloves. Season with salt and pepper, to taste; mix well.
4. In greased 8-by-11-inch baking dish, line potatoes on sides in desired pattern. Stuff extra bacon between potatoes from remains left in bowl. Pour extra sauce over potatoes.
5. Bake 60 minutes.
6. In small pot over medium-high heat, add brown sugar and water. Cook to melt sugar and allow to bubble, about 5 minutes. Add pecans; stir 2 minutes. Lay on parchment-lined baking sheet and allow to cool. Once cool, chop into pieces.
7. Remove potatoes from oven and sprinkle pecans over top.

Serve Up a Seasonal Treat

No seasonal gathering is complete without dessert, and quality baking during the holidays results in fresh favorites like Apple Pie.

Allspice, nutmeg and cinnamon add spice to this festive favorite while brown sugar adds a hint of caramel sweetness with a nutty, moist, subtle molasses flavor that’s ideal for use in desserts of all kinds. The trusted performance of an option like Domino sugar helps make this a recipe you can turn to when it’s time to savor the season.

Find more holiday dessert ideas to bring your family and friends together at dominosugar.com .

Apple Pie

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

• 1 prepared 9-inch double-crust pie pastry, divided
• 3/4 cup Domino Light Brown Sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 2 pounds apples, cored, quartered and sliced
• 1/4 teaspoon allspice

1. Preheat oven to 375 F. Line 9-inch pie pan with half pastry then prick bottom and sides with fork.
2. In large saucepot, combine brown sugar, flour, butter, cinnamon, nutmeg, salt, lemon juice and lemon zest. Add apples and toss to coat evenly. Slowly heat over medium-low heat, stirring occasionally, until sugar dissolves and apples begin to soften and cook down to about 6 cups.
3. Turn apple mixture into lined pie plate. Top with remaining pastry. Trim and flute edges with fork. Slit top crust to allow steam to escape.
4. Bake 35-40 minutes, or until crust is golden.
5. Serve warm or at room temperature. Cover and refrigerate leftovers.

Add Color and Flavor to the Holiday Table

When a holiday celebration calls for a truly memorable meal, it’s a perfect opportunity to serve a dish that just might become a family favorite. Combining a seasonal staple like cranberries with naturally flavorful lamb could be your ticket to a newfound tradition.

These festive Cranberry Maple Glazed Grass-Fed Lamb Chops can brighten up your holiday table with an irresistible pop of red and deliciously pure New Zealand grass-fed lamb. New Zealand is home to some of the world’s most naturally raised beef and lamb, where the animals are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat that tastes just as nature intended.

Visit beefandlambnz.com to learn more and find where to buy grass-fed meat for your holiday meals.

Cranberry Maple Glazed Grass-Fed Lamb Chops

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

Glaze:

• 1 cup fresh or thawed cranberries
• 1/3 cup maple syrup
• 1/4 cup fresh orange juice
• 2 teaspoons orange zest
• 2 garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• cracked black pepper

Lamb Chops:

• 8-10 New Zealand grass-fed lamb rib chops
• 1 teaspoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• olive oil

1. To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
2. To make lamb chops: Pat lamb chops dry with paper towel.
3. In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
4. Sprinkle dry rub on lamb chops and press mixture into meat.
5. In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
6. Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.
7. Drizzle glaze over chops before serving.

Source: The Little Potato Company
Domino Golden Sugar
Beef + Lamb New Zealand

(Family Features) All kinds of holiday celebrations, whether with immediate family or joining loved ones virtually, can be made better with sweet treats that add special meaning to the occasion. Including fresh fruit in your treat can make it an even tastier take on seasonal tradition.

For example, fresh California grapes are available into January and are perfect for the holiday season. Enjoy them as a fresh, healthy snack or side dish, or as an ingredient to add taste and visual appeal to recipes to make the season feel special.

This Grape Frangipane Tart offers a simple solution when your sweet tooth calls for a dish to share with family. Everyday ingredients likely already in your pantry combine with fresh grapes for a sweet-tart twist worthy of the holidays.

Find more holiday dessert recipes at grapesfromcalifornia.com.

Watch video to see how to make this recipe!

Grape Frangipane Tart

Servings: 10

• 1          tart pastry, single crust (10 inches)
• 3 1/2    cups red or black seedless California grapes
• 2          ounces almond paste
• 1          large egg
• 1/4       cup sugar
• 1/4       cup butter
• 2          tablespoons flour
• 1          pinch salt
• confectioners’ sugar

1. Preheat oven to 375 F.
2. Line 10-inch tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. With electric mixer, combine almond paste, egg, sugar, butter, flour and salt until smooth to create frangipane. Carefully spread over arranged grapes and bake 35 minutes until tart is golden brown and cooked through.
3. When tart is cool, remove from pan and dust with confectioners’ sugar.

Nutritional information per serving: 151 calories; 2 g protein; 8 g fat; 46% calories from fat; 19 g carbohydrates; 34 mg cholesterol; .8 g fiber; 86 mg sodium.

When snack time comes calling, turning to an easy option that’s ready to go in your refrigerator is perfect for life’s busy moments.

These Mini Fruit Cups require just a handful of common ingredients and can be refrigerated until cravings strike for something sweet.

Find more snack ideas at Culinary.net.

Watch video to see how to make this recipe!

Mini Fruit Cups

Serves: 24

• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) sweetened condensed milk
• 1/3       cup lemon juice
• 1          teaspoon vanilla extract
• 24        prebaked mini tart crusts
• assorted fruit, for garnish (optional)

1. In large mixing bowl, beat cream cheese and sweetened condensed milk until smooth. Add lemon juice and vanilla extract; continue mixing until blended.
2. Spoon cream cheese mixture into prebaked mini tart crusts. Top with assorted fruit, as desired.
3. Refrigerate 2 hours before serving.

(Family Features) Perfect for a party or simply indulging yourself, these addictive pastry puffs make it hard to stop at one.  Easy to assemble with these step-by-step instructions, the ricotta mixture and fresh strawberry compote are dynamic together, and provide a generous touch of sweetness.

For the full video and instructions, plus more dessert recipe ideas, visit culinary.net .

Watch video to see how to make this delicious recipe!

Ricotta Puff Pastries with Strawberry Compote

• 2                      sheets puff pastry
• 1/2                  cup, plus 1 tablespoon heavy cream
• 1/2                  cup granulated sugar, divided
• 1                      tablespoon ground cinnamon
• 1                      tablespoon water
• 1                      package of fresh strawberries, hulled and sliced
• 1/2                  cup homemade, part-skim or whole milk Ricotta cheese
• 1/4                  cup powdered sugar
• 1/2                  teaspoon vanilla extract

1. Heat oven to 400° F.
2. Cut both puff pastry sheets into nine squares.  Make slit in corner of each square toward middle of the pastry.  Fold corners to other corners to create pinwheel shape.  Brush pastry with 1 tablespoon heavy cream.  Combine granulated 1/4 cup granulated sugar and ground cinnamon then sprinkle on each puff pastry.
3. Bake 12-15 minutes, until pastry is golden brown and raised.
4. In medium saucepan on medium to high heat, pour in remaining granulated sugar and water.   Once sugar is dissolved, pour in fresh strawberries.  Bring mixture to boil then simmer 10-15 minutes, stirring occasionally, until strawberries are broken apart and semi-thick sauce is created.  Let chill in refrigerator 2 hours.  To chill faster, put in freezer 45 minutes.
5. In medium bowl, using mixer, whip heavy cream until stiff peaks form. Set aside.  In separate medium bowl, combine ricotta, powdered sugar, and vanilla extract. Mix until fluffy. Return whipped cream to ricotta mixture and whip for 1-2 minutes until mixture is light and fluffy.
6. Spoon ricotta cream into the center of each puff pastry pinwheel. Spoon strawberry compote in middle of ricotta mixture.

Recipe adapted from Milk Means More.

Source: Culinary.net

(Family Features) When cool and creamy meets tangy and fruity, what do you get? Sweet endings to a porch supper, a backyard barbecue or a meal under the stars.

Try new twists on old favorites — Strawberries and Cream Shortcake or Lemon Raspberry Ribbon Pie. Or slurp a Fruit Smoothie, which you can make with bananas, strawberries, peaches or key lime. Combine pineapple, lime and coconut for a cool taste of the tropics in Piña Colada Cream Dessert. Or make up the Classic Banana Cream Pie to take on a weekend getaway.

After all, it’s summertime. And the livin’ — and the eatin’ — should be refreshingly easy. Find more summer recipe inspiration at eaglebrand.com.

Strawberries and Cream Shortcake

Prep Time: 20 minutes   Bake Time: according to package directions
Makes 8 to 10 servings

• 1          (18 1/4 or 18 1/2-ounce) package pound cake mix
• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2       cup cold water
• 1          (4-serving size) package instant vanilla flavor pudding mix
• 1          (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
• 1          quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)

1. Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.
2. In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.

Lemon Raspberry Ribbon Pie

Prep Time: 20 minutes Cook Time: 10 minutes
Makes one 9-inch pie

• 1 (10-ounce) package frozen red raspberries, thawed
• 1 tablespoon cornstarch
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup lemon juice from concentrate
• Yellow food coloring if desired
• 2 cups (1 pint) whipping cream, stiffly whipped
• 1 (9-inch) pastry shell, baked
• Fresh raspberries for garnish, optional

1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Fruit Smoothies

Prep Time: 5 minutes
Makes 5 servings

• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), chilled
• 1          (8-ounce) carton plain yogurt
• 1          small banana, cut up
• 1          cup frozen or fresh whole strawberries
• 1          (8-ounce) can crushed pineapple packed with juice, chilled
• 2          tablespoons lemon juice from concentrate
• 1          cup ice cubes
• Halved fresh strawberries, optional

1. In blender, combine sweetened condensed milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth.
   With blender running, gradually add ice cubes; blend until smooth. Garnish with halved strawberries if desired. Serve immediately.

Variations
Peach Smoothies: Omit strawberries and pineapple. Add 2 cups frozen or fresh sliced peaches. Proceed as above.
Key Lime Smoothies: Omit strawberries, pineapple and lemon juice. Add 1/3 cup Key lime juice. Proceed as above. Tint with green food coloring if desired. Garnish with lime slices if desired.

Piña Colada Cream Dessert

Prep Time: 10 minutes   Freezing Time: 2 hours + 6 hours
Makes 6 to 8 servings

• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1          cup milk
• 1/2       cup frozen pineapple juice concentrate, thawed
• 2          tablespoons lime juice from concentrate
• 3/4       cup toasted flaked coconut
• Edible flowers, optional

1. Combine sweetened condensed milk, milk, pineapple juice concentrate and lime juice concentrate. Transfer to 9 x 9-inch baking pan. Cover; freeze 2 hours or until almost firm.
   Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut. Return to pan. Cover; freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.

Classic Banana Cream Pie

Prep Time: 15 minutes   Cook Time: 10 minutes
Makes one 9-inch pie

• 3          tablespoons cornstarch
• 1 1/3    cups water
• 1          (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3          egg yolks, beaten
• 2          tablespoons butter or margarine
• 1          teaspoon vanilla extract
• 3          medium bananas, sliced and dipped in lemon juice from concentrate and drained
• 1          (9-inch) baked pastry shell or 1 (9-inch)
• graham cracker crust
• Whipping cream, whipped

1. In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly.
   Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pastry shell. Pour filling over bananas; cover.
2. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Source: Eagle® Brand Sweetened Condensed Milk

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Ingredients

• 1 cup flaked coconut, divided
• 1 (9-inch) unbaked pastry shell
• 3 eggs
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 1/4 cups hot water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg

Preparation

1. Preheat oven to 425°F. Toast 1/2 cup coconut 5 minutes or until lightly brown; set aside.
2. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into pastry shell. Sprinkle with toasted coconut.
3. Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

Preparation Time

20 minutes

Bake Time

48 minutes (total)

Serves

Makes one 9-inch pie

Notes, Tips & Suggestions:

Custard Pie: Omit coconut. Proceed as above.

Source: Eagle® Brand Sweetened Condensed Milk