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Holiday Recipes

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McCormick's Easy Roast Turkey
Yield:
12 servings
Ingredients
  • 1/2 cup (1 stick) butter, softened
  • 2 tablespoons McCormick® Poultry Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon McCormick® Ground Pepper Black
  • 1 whole turkey, (12 to 14 pounds), fresh or frozen, thawed
  • 1 large onion, quartered
  • 2 ribs celery, quartered

INSTRUCTIONS

1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix butter, poultry seasoning, salt and pepper in small bowl.

2. Place turkey, breast-side up, in prepared pan. Rub 2 tablespoons butter mixture inside cavity of turkey. Stuff with onion and celery. Spread remaining butter mixture evenly over turkey and under skin. Cover loosely with heavy duty foil.

3. Roast 2 hours, adding an extra 15 minutes per pound for larger turkeys. Remove foil. Roast 1 hour longer or until internal temperature reaches 165°F (175° in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy, such as our Perfect Turkey Gravy, or to serve with turkey.

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McCormick's Perfect Brown Gravy
Yield:
8 servings
Ingredients
  • 1 3/4 cups water
  • 1/4 cup beef drippings
  • 2 packages McCormick® Brown Gravy Mix

INSTRUCTIONS

1. Pour water and beef drippings into medium saucepan. Stir in Gravy Mixes with wire whisk until smooth.

2. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

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McCormick's Herbed Prime Rib
Yield:
16 servings
Ingredients
  • 2 tablespoons McCormick® Basil Leaves
  • 2 tablespoons McCormick® Oregano Leaves
  • 1 tablespoon McCormick® Garlic Powder
  • 2 teaspoons McCormick® Onion Powder
  • 1 teaspoon McCormick® Ground Pepper Black
  • 1 boneless beef rib roast, 5 to 6 pounds
  • 2 tablespoons oil
  • 1 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350°F. Mix first 5 ingredients in small bowl. Set aside. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.

2. Roast, uncovered, until internal temperature reaches 130°F for medium-rare (1 3/4 to 2 1/4 hours) or 140°F for medium (2 1/4 to 2 3/4 hours). Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.)

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McCormick's Pumpkin Pie Layered Cheesecake
Yield:
12 servings
Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 2 tablespoons sugar
  • 2 teaspoons McCormick® Pumpkin Pie Spice

Cheesecake Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 can (15 ounces) pumpkin
  • 1/4 cup flour
  • 1 tablespoon McCormick® Pumpkin Pie Spice
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract

INSTRUCTIONS

1. Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.

2. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.

3. Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.

4. Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

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McCormick's Sausage Stuffing Muffins
Yield:
12 servings
Ingredients

Ingredients:

  • 1/2 pound bulk pork sausage
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1.2 cup finely chopped celery
  • 1 Granny Smith apple, peeled, cored and diced
  • 1 teaspoon McCormick Sage, Rubbed
  • 1 teaspoon McCormick Garlic Powder
  • 5 cups dry unseasoned bread cubes
  • 1/2 cup dried cranberries
  • 2 eggs lightly beaten
  • 1 1/2 cups Kitchen Basics Original Chicken Stock

INSTRUCTIONS
1. Preheat oven to 375°F. Spray 12 regular-size muffin cups with no stick cooking spray. Set aside.

2. Cook and crumble sausage in medium skillet on medium heat until no longer pink. Transfer to a paper towel-lined plate and allow to drain. Melt butter in same skillet on medium heat. Add onions; cook and stir 2 to 3 minutes. Add celery and apple; cook and stir just until softened, about 5 minutes. Stir in Sage and Garlic Powder; cook and stir about 1 minute or until fragrant.

3. Transfer onion mixture to large bowl. Add cooked sausage, bread cubes, and dried cranberries. Stir in eggs and stock until well mixed and stuffing is moistening. Spoon stuffing mixture into prepared muffin cups. Gently press stuffing into cups and form slightly mounded tops.

4. Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.

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McCormick's Orange Glazed Ham
Yield:
24 servings
Ingredients
  • 1 bone-in spiral-cut ham, about 10 pounds
  • 1 cup orange marmalade
  • 1 teaspoon McCormick® Ground Mustard
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Ground Pepper Black
  • 1/4 teaspoon McCormick® Ground Cloves

INSTRUCTIONS

1. Preheat oven to 325°F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.

2. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

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McCormick's Garlic Mashed Potatoes
Yield:
8 servings
Ingredients
  • 3 pounds russet potatoes, peeled and quartered
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon salt
  • 1/2 teaspoon McCormick® Ground White Pepper
  • 2/3 cup milk
  • 3 tablespoons butter
  • 1/2 cup shredded sharp Cheddar cheese

INSTRUCTIONS

1. Place potatoes in 4-quart saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender.

2. Drain and return potatoes to pan on low heat. Add garlic powder, salt and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in cheese.

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McCormick's Decadent Chocolate Pecan Pie
Yield:
10 servings
Ingredients
  • 1 refrigerated pie crust, (from 14.1-ounce package)
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons milk
  • 4 eggs
  • 3 tablespoons butter, melted
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 1 cup dark corn syrup
  • 1 cup sugar
  • 1/2 teaspoon McCormick® Ground Cinnamon
  • 1/4 teaspoon McCormick® Ground Allspice
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

INSTRUCTIONS

1. Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.

2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.

3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.

4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

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McCormick's Slow Cooker Oatmeal Apple Cobbler
Yield:
10 servings
Ingredients

Apple Filling

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

Oatmeal Cobbler Topping

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

INSTRUCTIONS

1. Spray inside of slow cooker with no stick cooking spray. For the Apple Filling, toss apple slices, brown sugar, baking mix and cinnamon in large bowl. Place in slow cooker.

2. For the Cobbler Topping, mix all ingredients, except butter, in medium bowl. Cut in butter with fork until crumbly. Sprinkle over Apple Filling. Cover.

3. Cook 3 hours on HIGH.

4. Serve this warm apple cobbler topped with a sweet Vanilla Bean Whipped Cream! Simply beat 1 cup heavy cream, 1/4 cup confectioners’ sugar, and 1 teaspoon McCormick® Vanilla Bean Paste in medium bowl with electric mixer on high speed until stiff peaks form. Cover and refrigerate until ready to serve.

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McCormick's Instant Pot® Turkey Breast and Potatoes
Yield:
10 servings
Ingredients
  • 2 teaspoons McCormick® Garlic Powder
  • 2 teaspoons McCormick® Paprika
  • 2 teaspoons McCormick® Rubbed Sage
  • 1 teaspoon McCormick® Ground Pepper Black
  • 1 teaspoon McCormick® Thyme Leaves
  • 2 teaspoons sea salt from McCormick® Sea Salt Grinder
  • 1 bone-in turkey breast, (about 5 pounds), fresh or frozen, thawed
  • 4 tablespoons butter, divided
  • 2 1/2 pounds baby red potatoes
  • 1 cup Kitchen Basics® All Natural Original Chicken Stock

INSTRUCTIONS

1. Mix seasonings and salt in small bowl; set aside. Pat turkey dry with clean paper towels. Rub 1 tablespoon of the seasoning mixture under skin of turkey.

2. Melt 2 tablespoons of the butter in Instant Pot on SAUTÉ setting. Place turkey, skin side down, in pot. Cook 8 to 10 minutes or until skin is browned all over, turning occasionally. Remove turkey from pot. Add potatoes to pot. Pour in stock.

3. Place turkey, skin side up, on top of potatoes. Sprinkle with remaining seasoning mixture. Close lid. Set VALVE to SEAL.

4. Set to cook for 30 minutes on MEAT/STEW function or until turkey is cooked through (internal temperature reaches 165°F). Vent pot to quick release pressure. Open lid once pressure inside has completely released. (Check manufacturer’s manual for safe operating directions.)

5. Transfer turkey to platter or carving board. Let stand about 10 minutes. Meanwhile, transfer potatoes to a serving bowl using a slotted spoon. Reserve turkey drippings to make Perfect Turkey Gravy, if desired.

6. Add remaining 2 tablespoons butter to potatoes and gently smash; stir to mix. Slice turkey and serve with smashed potatoes and Perfect Turkey Gravy, if desired.

7. Perfect Turkey Gravy: Remove turkey drippings from pot; measure 1 cup. Mix 2 packages McCormick® Turkey Gravy Mix and 1/4 cup flour in pot. Gradually stir in 3 cups water and 1 cup turkey drippings with wire whisk until smooth. Stirring frequently, cook on sauté setting until gravy comes to boil. Reduce heat to warm setting; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

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Roasted Brussel Sprouts with Sherry, Maple and Mustard Glaze
Yield:
4 servings
Time:
40 minutes
Ingredients

Ingredients:

  • 2 pounds Brussel sprouts, trimmed and halved
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons shallots, sliced
  • 2-3 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 2/3 cup Sherry vinegar
  • 1/2 teaspoon dried thyme
  • 1 - 1/2 tablespoon Dijon mustard
  • 1-1/2 tablespoons coarse-ground mustard
  • salt and pepper to taste

INSTRUCTIONS
1. Preheat oven to 400°F.

2. Place Brussel sprouts in a large mixing bowl.

3. Heat 1 tablespoon olive oil in a small saucepan on medium. Add shallots and garlic and gently sauté for 30 seconds, until fragrant and shallots become lightly translucent.

4. Add maple syrup, vinegar, thyme, Dijon, coarse-ground mustard and remaining olive oil, reserving a small amount for topping and drizzling over Brussel sprouts.

5. Transfer Brussel sprouts to a large baking sheet lined with parchment paper and roast until dark and tender, or about 40 minutes. Let cool 5 minutes, toss in original large mixing bowl with sauce. Salt and pepper to taste. Drizzle with remaining sauce. Serve warm.

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McCormick's Holiday Painted Cookies
Yield:
24 servings
Ingredients
  • 2 1/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1/4 teaspoon McCormick® Ground Nutmeg
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1 cup (2 sticks) butter, softened
  • 1 egg
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 2 containers (16 each ounces) white frosting

INSTRUCTIONS

1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually stir in flour mixture on low speed until well mixed. Refrigerate 2 hours or until firm.

2. Preheat oven to 375°F. Roll dough on generously floured surface to 1/4-inch thickness. Cut out shapes with holiday cookie cutters. Place on ungreased baking sheets.

3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. Spoon 1 container of the frosting into medium microwavable bowl. Microwave on HIGH 20 to 30 seconds, stirring every 10 seconds. (Frosting should be a pourable consistency.) Dip tops of cookies into frosting. Microwave remaining container of frosting as needed. Place frosted cookies on wire rack set over foil-covered baking sheet. (The baking sheet will catch drips.) Let stand 10 minutes or until frosting is dried.

5. Prepare desired colors of Holiday Flavor Paints (see below). Using small clean paint brushes, paint designs on cookies.

6. Holiday Flavor Paints: Winter Sky: 1/2 teaspoon McCormick® Pure Lemon Extract and 2 drops McCormick® Blue Food Color. Holly Berry: 1/2 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Red Food Color. Rosy Cheeks: 1/2 teaspoon McCormick® Pure Vanilla Extract and 5 drops McCormick® Red Food Color. Coal: 1/2 teaspoon McCormick® Pure Vanilla Extract and 1/4 teaspoon McCormick® Black Food Color. Evergreen: 1/2 teaspoon McCormick® Pure Lemon Extract and 1/4 teaspoon McCormick® Green Food Color. Candle Light Yellow: 1/2 teaspoon McCormick® Pure Lemon Extract and 1/4 teaspoon McCormick® Yellow Food Color. Tinsel: 1/2 teaspoon McCormick® Pure Vanilla Extract and 1 drop McCormick® Black Food Color.

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McCormick's Cheesy Bacon Mini Frittatas
Yield:
6 (2 mini frittata) Servings
Ingredients
  • 8 eggs
  • 1/4 cup milk
  • 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon McCormick® Ground Pepper Black
  • 1 cup crumbled cooked bacon
  • 1 medium onion, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 cup shredded Cheddar cheese, divided

INSTRUCTIONS

1. Preheat oven to 350°F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add bacon, onion, zucchini and 1/2 cup of the cheese; mix well.

2. Spray 1 (12-cup) muffin tin generously with no stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with remaining 1/2 cup cheese.

3. Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.

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Holiday Cranberry Salad
Time:
15 minutes
Ingredients
  • 3/4 cup orange, fresh with rind, 3/4 inchdiced
  • 1 cup Fuji apple, fresh, with peel, 1/2 inch diced
  • 3 cups whole cranberries, fresh
  • 1/2 cup celery, fresh, finely chopped
  • 1/2 cup of sugar
  • 1 cup whole berry jellied cranberry sauce
  • 1/2 cup pecan pieces

INSTRUCTIONS
1. Process orange in a food processor for 30 seconds.

2. Combine all other ingredients (except pecan pieces) with orange in Cuisinart and pulse 8 to 10 times or until ingredients are coarsely chopped.

3. Stir pecan pieces into the mixture.

4. Cover and chill.

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McCormick's Slow Cooker Cinnamon Sugar Glazed Carrots
Yield:
8 servings
Ingredients
  • 2 pounds baby carrots
  • 2 tablespoons butter, melted
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 teaspoons McCormick® Ground Cinnamon
  • 1/2 teaspoon McCormick® Ground Ginger
  • 1/2 teaspoon salt

INSTRUCTIONS

1. Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover.

2. Cook on HIGH 3 to 4 hours or until tender.

3. Meanwhile, mix brown sugar, cinnamon, ginger and salt in small bowl until well blended. Toss cooked carrots with brown sugar mixture in slow cooker just before serving.

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McCormick's White Chocolate Kissed Gingerbread Cookies
Yield:
30 servings
Ingredients
  • 3 cups flour
  • 2 teaspoons McCormick® Ground Ginger
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon McCormick® Ground Nutmeg
  • 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® All Natural Pure Vanilla Extract
  • 1/4 cup granulated sugar
  • 60 white and milk chocolate swirled kiss-shaped candies

INSTRUCTIONS

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

4. Love gingerbread treats? Try these other tasty recipes: Gingerbread Men Cookies or Gingerbread Whoopie Pies.

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McCormick's Signature Pumpkin Pie
Yield:
8 servings
Ingredients
  • 1 frozen unbaked deep dish pie crust, 9-inch
  • 1 can (15 ounces) pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • 1 tablespoon McCormick® Pumpkin Pie Spice
  • 1 teaspoon McCormick® All Natural Pure Vanilla Extract

INSTRUCTIONS

1. Preheat oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.

2. Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.

3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

4. Try this recipe with Homemade Vanilla Pie Crust.

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McCormick's Christmas Tree Waffles
Yield:
4 servings
Ingredients
  • 2 cups waffle mix
  • 1 1/3 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 15 drops McCormick® Green Food Color
  • Confectioners' sugar
  • Mini candy-coated chocolate pieces, such as M&M's® Minis

INSTRUCTIONS

1. Preheat round waffle iron. Spray with no stick cooking spray. Mix all ingredients, except confectioners’ sugar and candy pieces, until blended.

2. Pour about 1/3 cup of the batter onto center of hot waffle iron. Close lid. Cook about 5 minutes or until no longer steaming. Carefully remove waffle. Repeat with remaining batter.

3. Break each waffle into 4 triangles. Layer 3 triangles on a serving plate to resemble a Christmas tree. Sprinkle with confectioners’ sugar. Use candy-coated pieces to decorate the tree as ornaments.

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McCormick's Perfect Turkey Gravy
Yield:
15 servings
Ingredients

Ingredients:

  • 2 packages McCormick Turkey Gravy Mix
  • 1/4 cup flour
  • 3 cups water
  • 1 cup turkey pan drippings
  • 1 cup chopped cooked turkey giblets (optional)

INSTRUCTIONS

1. Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.

2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

3. Flavorful Twist: White Wine & Herb Turkey Gravy: Prepare gravy as directed, reducing water to 2 1/4 cups. Stir 3 tablespoons white wine and 3/4 teaspoon McCormick® Rubbed Sage into prepared gravy.

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Holiday Mincemeat Pie
Yield:
8 servings
Time:
40 minutes
Ingredients
  • 2 9-inch refrigerated pie dough
  • 1 cup heavy whipping cream, whipped
  • 1 jar (28 ounces) fine-quality brandied mincemeat
  • 2 tablespoons light brown sugar
  • 2 tablespoons cake flour
  • white of 1 egg
  • 1 teaspoon sugar

INSTRUCTIONS
1. Preheat oven to 425°F.

2. Press crust into pie pan and prick bottom several times with a fork.

3. Fold whipping cream into the mincemeat and mix thoroughly.

4. Spread the mixture over the pastry.

5. Sprinkle brown sugar and cake flour over the mincemeat and mix together.

6. Cover with the top crust, making various cuts in the crust and pinch edges.

7. Brush the top with egg whites and sprinkle with sugar.

8. Bake 30 to 40 minutes.

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McCormick's Cranberry Rum Brie
Yield:
10 servings
Ingredients
  • 3/4 cup firmly packed brown sugar, divided
  • 2 tablespoons orange juice
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 1 1/2 teaspoons McCormick® Ground Cinnamon, divided
  • 1 1/2 teaspoons McCormick® Ground Ginger, divided
  • 1/2 teaspoon salt
  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1 cup dried cranberries
  • 6 tablespoons butter, cut up, divided
  • 1/2 cup flour
  • 1 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 450°F. Mix cranberry sauce, sugar, rum flavor and nutmeg.

2. Peel off top rind of Brie, leaving 1/4-inch edge. (Leave sides and bottom of Brie intact). Place in pie plate or ovenproof dish. Top with cranberry mixture. Sprinkle with pecans.

3. Bake 5 to 7 minutes or until cheese softens. Place Brie on serving plate. Serve with crackers and French bread slices.

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McCormick's Homemade Cranberry Sauce
Yield:
8 servings
Ingredients
  • 1 cup sugar
  • 1 cup water
  • 1 package (12 ounces) fresh cranberries, rinsed and drained
  • 1/2 teaspoon McCormick® Ground Cinnamon
  • 1/2 teaspoon grated orange peel, (optional)
  • 1/2 teaspoon McCormick® All Natural Pure Vanilla Extract

INSTRUCTIONS

1. Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.

2. Remove from heat. Stir in vanilla. Cool to room temperature. Cover.

3. Refrigerate until ready to serve.

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McCormick's Slow Cooker Cranberry Sauce
Yield:
8 servings
Ingredients

Ingredients:

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

INSTRUCTIONS:
1. Place all ingredients in 4-quart slow cooker. Cover.

2. Cook 3 hours on HIGH, stirring every hour. Uncover. Stir well.

3. Cook, uncovered, 30 to 45 minutes longer on HIGH or until slightly thickened.

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McCormick's Easier Than Apple Pie
Yield:
8 servings
Ingredients

Ingredients:

  • 1 refrigerated pie crust (from 14.1 - ounce package)
  • 1 egg white, lightly beaten
  • 3/4 cup of sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons McCormick Cinnamon, Ground
  • 4 medium tart apples, such as Granny Smith or Braeburn, thinly slice (about 4 cups)
  • 1 teaspoon sugar

INSTRUCTIONS
1. Preheat oven to 425°F. Unroll crust. Place on foil-lined 12-inch pizza pan. If necessary, press out any folds or creases. Brush crust with about 1/2 of the beaten egg white.

2. Mix 3/4 cup sugar, cornstarch and cinnamon in medium bowl. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with remaining egg white; sprinkle with 1 teaspoon sugar.

3. Bake 20 minutes or until apples are tender. Cool slightly before serving.

Test Kitchen Tips:

• Try adding 1/4 cup raisins, dried cranberries or dried cherries to the apple mixture.

• Prepare as directed, using 1 1/2 teaspoons McCormick® Pumpkin Pie Spice or 1 teaspoon McCormick® Apple Pie Spice in place of the cinnamon.

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McCormick's Roasted Sweet Potatoes with Cinnamon Pecan Crunch
Yield:
8 servings
Ingredients

Ingredients:

  • 3/4 cup firmly packed brown sugar, divided
  • 2 tablespoons orange juice
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 1/2 teaspoons McCormick Cinnamon, Ground divided
  • 1/2 teaspoon salt
  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunk
  • 1 cup dried cranberries
  • 6 tablespoons butter, cup up, divided
  • 1/2 cup flour
  • 1 cup chopped pecans

INSTRUCTIONS:
1. Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.

2. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.

3. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

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Lemon Snowball Cookies
Yield:
24 servings
Time:
20 minutes
Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tablespoons grated lemon zest
  • 1/2 teaspoon salt

INSTRUCTIONS
1. Preheat oven to 350°

2. In a mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually adding 1/2 cup confectioners’ sugar and vanilla, mixing well.

3. Add flour, lemon zest, and salt, beating until combined.

4. Cover and chill dough for 30 minutes.

5. Shape dough into 1-inch balls; place on parchment lined baking sheet.

6. Bake 15-20 minutes or until golden on the bottom but pale on top.

7. Transfer to a wire rack to cool for 5 minutes.

8. Place 1 1/2 cups confectioners’ sugar in a bowl, and roll warm cookies in it, coating well.

9. Let cookies cool completely and roll in the confectioners’ sugar two more times for that “snowball” look.

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McCormick's Candied Sweet Potato Casserole
Yield:
10 servings
Ingredients
  • 1/2 cup firmly packed brown sugar, divided
  • 2 tablespoons orange juice
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 1 1/2 teaspoons McCormick® Pumpkin Pie Spice, divided
  • 3 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 4 tablespoons butter, divided
  • 1/4 cup flour
  • 1/2 cup chopped pecans
  • 2 cups miniature marshmallows

INSTRUCTIONS

1. Preheat oven to 375°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 teaspoon of the pumpkin pie spice in large bowl. Add sweet potatoes; toss to coat. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.

2. Bake 45 minutes or until potatoes are slightly tender.

3. Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl. Cut in remaining 2 tablespoons butter with fork until crumbly. Stir in pecans and marshmallows.

4. Remove casserole from oven and stir gently to coat potatoes in syrup. Sprinkle evenly with marshmallow-crumb topping. Bake, uncovered, 7 to 10 minutes longer or until potatoes are tender and topping is golden brown.

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McCormick's Classic Herb Stuffing
Yield:
18 servings
Ingredients
  • 1 cup (2 sticks) butter
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 2 teaspoons McCormick® Thyme Leaves
  • 1 1/2 teaspoons McCormick® Poultry Seasoning
  • 1 teaspoon Lawry's® Seasoned Salt
  • 1/2 teaspoon McCormick® Ground Pepper Black
  • 12 cups dry unseasoned bread cubes
  • 4 cups chicken broth

INSTRUCTIONS

1. Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.

2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.

3. Bake 35 minutes or until heated through and lightly browned.

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Almond Butter Cookies
Yield:
48 servings
Time:
8 minutes
Ingredients
  • 1 cup butter, softened
  • 2 eggs
  • 1 cup powdered sugar
  • 3 teaspoons pure almond extract
  • 2 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking poder
  • 1 cup pre-toasted almonds (optional)
  • 1 cup powdered sugar (optional)

INSTRUCTIONS

1. Preheat oven to 400°F.

2. If using optional toasted almonds, be sure you have pre-toasted them by spreading them on a baking sheet and putting in the preheated oven for about 5 minutes. Let cool

3. Mix softened butter, 1 cup powdered sugar, eggs, and almond flavoring together

4. Add flour, salt, and baking powder

5. Shape dough into a log and chill for several hours or overnight

6. Remove dough from refrigerator and slice into about 1/8-inch slices

7. Place slices on parchment paper on baking sheet

8. Bake 7-8 minutes or until bottoms are just turning brown

9. If desired, lightly push toasted almond slices into the tops of the cookies or omit almonds and sprinkle with powdered sugar. Cookies are also delicious as pictured here, with no additional topping.

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Espresso Chocolate Chip Cookies
Yield:
12 servings
Time:
10 minutes
Ingredients
  • 1 bag of semi-sweet chocolate chips
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 2/3 cup flours
  • 1 teaspoon baking soda
  • 3 tablespoons espresso
  • 1 tablespoon ground cinnamon

INSTRUCTIONS
1. Preheat oven to 375°F.

2. In a large mixing bowl, cream the sugars and butter together.

3. Mix in eggs and vanilla extract.

4. Add salt, baking soda, cinnamon and espresso.

5. Slowly mix in flour.

6. Add chocolate chips.

7. Drop dough by spoon, forming 1-inch mounds on a parchment lined baking sheet

8. Bake 9-11 minutes, let sit for two minutes and then move to cooling sheet.

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Holiday Jam Sensations
Yield:
12 servings
Time:
15 minutes
Ingredients
  • 1 cup (2 sticks) unsalted butter
  • 1/2 heaping teaspoon powdered sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup almonds, finely chopped (measure after chopping)
  • 1/2 to 1 cup jam of choice

INSTRUCTIONS
1. Preheat oven to 350°F.

2. Using an electric mixer/stand mixer, cream together butter and powdered sugar.

3. Mix in vanilla, flour 1/2 cup at a time, and salt.

4. Stir in chopped almonds.

5. Shape dough into one-inch balls. Place on parchment paper on cookie sheet or un-greased cookie sheet.

6. Press your thumb to create an indentation in each cookie.

7. Fill each indentation with your jam of choice (1/2-1 teaspoon per cookie, depending on size).

8. Bake about 15 minutes, or until bottom of the cookies are golden brown.

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McCormick's Apple Sage Turkey Gravy
Yield:
12 servings
Ingredients
  • 2 packages McCormick® Turkey Gravy Mix
  • 1/4 cup flour
  • 1 teaspoon McCormick® Rubbed Sage
  • 1 cup apple juice
  • 1 cup turkey pan drippings
  • 1 cup cold water

INSTRUCTIONS

1. Mix Gravy Mix, flour and sage in large saucepan. Gradually stir in apple juice, turkey drippings and water with wire whisk until smooth.

2. Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

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Chocolate Pistachio Drop Cookies
Yield:
24 servings
Time:
12 minutes
Ingredients

Ingredients:

  • 2 eggs
  • 1/2 cup butter
  • 2 tablespoons buttermilk
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 1/2 cups flour
  • 1 teaspoon vanilla
  • 1 cup pistachios
  • 1/2 cup chocolate chunks
  • kosher salt

INSTRUCTIONS
1. Preheat oven to 350°F.

2. Mix butter, sugar and cocoa powder together.

3. Add dry goods: baking powder, baking soda, sugar, cocoa powder, flour.

4. Add rest of ingredients and mix well.

5. Drop onto cookie sheet covered with parchment paper and bake for 12 minutes. Cookies will be soft.

6. Remove from oven and immediately sprinkle with kosher salt.

7. Let cool before serving.

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Dark Chocolate Hazelnut Drop Cookies
Yield:
24 servings
Time:
18 minutes
Ingredients

Ingredients:

  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1 cup butter, softened
  • pinch salt
  • 2 eggs
  • 1/2 teaspoon cardamom
  • 1 cup chopped hazelnuts
  • 1 cup dark chocolate chips

INSTRUCTIONS
1. Preheat oven to 350°F.

2. Mix flour, sugar, butter, and salt.

3. Add eggs.

4. Add cardamom.

5. Add in hazelnuts and dark chocolate.

6. Drop into mounds on a cookie sheet lined with parchment paper.

7. Bake 18 minutes for a soft, delicious cookie.

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Chocolate Dipped Peppermint Cookies
Course:
Dessert
Yield:
48 cookies
Time:
20 minutes to prep / 8 minutes to cook
Ingredients

Ingredients:

  • 1 cup butter-flavored Crisco shortening (solid)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/3 cups peppermint crunch baking chips

Ingredients for Chocolate Dip

  • 1/2 teaspoon mint flavoring
  • 1 tablespoon liquid shortening
  • 1 cup dark chocolate chips

Directions:

  1. Preheat oven to 375°F.
  2. Cream shortening, sugar, and brown sugar.
  3. Add eggs and vanilla.
  4. Mix in flour, salt, and baking soda and mix lightly.
  5. Stir in baking chips before dough forms; mix all together until dough is packed.
  6. Shape in to a log, cover with parchment or plastic wrap, and refrigerate overnight (or several hours).
  7. When ready to use, slice log into about 1/4 –inch slices. Any smaller may make them crumble.
  8. Place on parchment paper on baking sheet and bake for 7-8 minutes. Bottoms will be brown - do not judge by the top of the cookie!
  9. Cool thoroughly.
  10. In the meantime, using a microwave, melt chocolate chips with liquid shortening and mint flavoring. Use bursts of no more than 30 seconds, stirring well in between (3 bursts should do it). Dipped cooled cookies in the chocolate and lay back out on parchment paper to harden.

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Chocolate Spiced Shortbread
Yield:
24 servings
Time:
18 minutes
Ingredients

Ingredients

  • 2 sticks butter, softened
  • 1/2 cup unsweetened cocoa
  • 1 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon cinnamon

INSTRUCTIONS
1. Preheat oven to 325°F.

2. Cream butter and add remaining ingredients.

3. Batter should be a heavy dough – if too thin, add up to another ½ cup flour.

4. Chill dough for several hours or overnight, covered.

5. Using a melon baller or your hands, scoop out and shape into balls.

6. Place balls on parchment paper on cookie sheet.

7. Flatten each ball with the tines of a fork, like traditional peanut butter cookies.

8. Bake 18 minutes.

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McCormick's Leftover Turkey Chowder
Yield:
8 (1 cup) servings
Ingredients
  • 4 slices bacon, chopped
  • 1/2 cup chopped onion
  • 2 cups water
  • 4 medium red potatoes, cut in 1/2-inch cubes (about 2 cups)
  • 1 package McCormick® Turkey Gravy Mix
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups cubed cooked turkey
  • 1 can (8 3/4 ounces) whole kernel corn, undrained
  • 1 teaspoon McCormick® Rubbed Sage

INSTRUCTIONS

1. Cook bacon in large saucepan on medium heat until crisp. Add onion; cook and stir 3 minutes. Add water and potatoes. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until potatoes are tender.

2. Stir Gravy Mix and flour in medium bowl. Stir in half-and-half with wire whisk until smooth. Stir mixture into saucepan. Add turkey, corn and sage. Bring to boil on medium heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

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McCormick's Leftover Turkey Taco Crescent Ring
Yield:
10 servings
Ingredients
  • 1 package McCormick® Original Taco Seasoning Mix, divided
  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 2 cups shredded cooked turkey
  • 1 can (15 1/4 ounces) whole kernel corn, drained
  • 1 can (10 ounces) diced tomatoes and chiles, drained
  • 1 garlic clove, minced
  • 1 container (8 ounce) whipped cream cheese
  • 2 cups shredded Cheddar cheese, divided
  • 2 packages (8 ounces each) refrigerated crescent dinner rolls

INSTRUCTIONS

1. Preheat oven to 375°F. Reserve 1 teaspoon Seasoning Mix in small bowl; set aside.

2. Melt butter in medium saucepan on medium heat. Add onion; cook and stir 3 minutes or until tender. Add turkey, corn, tomatoes, garlic and remaining Seasoning Mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup of the shredded cheese.

3. Unroll each crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble the sun, with the center open. Press the dough where the bottoms of the triangles overlap. Spoon turkey mixture in a ring where the dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.

4. Bake 15 minutes or until golden brown.

5. Meanwhile, stir remaining 1 cup shredded cheese into reserved Seasoning Mix in bowl. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer or until cheese is melted. Serve with desired toppings.

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Turkey Sliders with Mac & Cheese
Yield:
8 sliders
Ingredients
  • 1/2 cup heavy cream
  • 8 ounces queso blanco cheese
  • 2 ounces mild cheddar cheese, shredded
  • 8 ounches uncooked elbow macaroni (4 cups cooked macaroni)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup Japanese bread crumbs
  • Vegetable oil for frying (as needed)
  • 8 mini slider rolls, sliced for sandwiches
  • 8 slices roast turkey, warm

INSTRUCTIONS
1. Combine heavy cream, queso blanco cheese and shredded Cheddar in a heavy saucepan; heat over low heat, stirring occasionally, until cheese is completely melted.

2. Meanwhile, cook macaroni according to package directions; drain and transfer to a large bowl.

3. Add warm cheese sauce to cooked macaroni and stir until blended. Cover and chill overnight or until completely chilled.

4. Using a small ice cream scoop or spoon, shape chilled mac & cheese into meatball-sized balls; press into pattie-shaped bites.

5. Dust each lightly with flour; shake excess. Dredge each in egg mixture; drain excess. Roll each in breadcrumbs; shake excess. (Mac & cheese bites can be made ahead and refrigerated up to this step.)

6. To prepare mac & cheese bites: heat oil in deep fryer or deep heavy saucepan to 350°F or until oil is shimmering. Working in several smaller batches, carefully add breaded bites to oil and deep fry for 2 to 3 minutes or until light golden brown. Drain on paper towels. Repeat with remaining mac & cheese bites.

7. To prepare sliders: layer 1 slice turkey and 1 warm mac & cheese bite on bottom half of each slider roll; close each with top half of roll and press lightly to secure.

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Pumpkin Walnut Risotto
Yield:
8 servings
Time:
15 minutes prep / 45 minutes cooking time
Ingredients

Ingredients for Risotto

  • 6-7 cups of chicken stock
  • 1 3-inch cinnamon stick
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 1 15-ounce canned pureed pumpkin
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1/4 cup grated Parmesan-Reggiano cheese
  • 1/3 cup caramelized walnuts

Ingredients for Caramelized Walnuts

  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2/3 cup chopped walnuts

Directions for Risotto
1. In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
2. In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
3. Combine rice with pumpkin mixture; mix well.
4. Add wine to rice mixture and stir until absorbed. Begin adding hot stock ½ cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
5. Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture.
6. Garnish with caramelized walnuts and serve.

Directions for Caramelized Walnuts
1. Add sugar to a small skillet over medium-high heat.
2. As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
3. Remove nuts and place on a sheet pan to cool and harden.
When cool enough to touch break up the clumps of nuts and set aside.

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McCormick's Slow Cooker Mashed Potatoes
Yield:
16 servings
Ingredients
  • 5 pounds Yukon gold potatoes, peeled and cut into cubes
  • 1 cup Kitchen Basics® All Natural Original Chicken Stock
  • 2 McCormick® Bay Leaves
  • 1/2 cup (1 stick) butter, cut into chunks
  • 1 teaspoon salt
  • 3/4 teaspoon McCormick® Ground Pepper Black
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 to 1 cup milk
  • 1 teaspoon McCormick® Parsley Flakes

INSTRUCTIONS

1. Spray inside of 6-quart slow cooker with no stick cooking spray. Add potatoes, stock and bay leaves. Cover.

2. Cook 4 hours on HIGH or until potatoes are tender, stirring after each hour. Remove bay leaves. Stir in butter, salt, pepper and garlic powder. Cover. Let stand 5 minutes.

3. Beat potatoes with electric mixer on medium-high speed or mash with potato masher, gradually adding milk, until smooth. Stir in parsley. Top with additional butter, if desired.

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McCormick's Spiced Holiday Sugar Cookies
Yield:
24 servings
Ingredients

Sugar Cookies

  • 2 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1/4 teaspoon McCormick® Ground Nutmeg
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract

Colorful Cookie Icing

  • 2 cups confectioners' sugar
  • 2 tablespoons milk, plus more to reach desired consistency
  • McCormick® Assorted Food Color & Egg Dye
  • McCormick® Neon Assorted Food Color & Egg Dye

INSTRUCTIONS

1. Preheat oven to 325°F. Mix flour, salt, cinnamon and nutmeg in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

2. Roll out dough on generously floured surface to 1/4-inch thickness. Cut into shapes with your favorite holiday cookie cutters. Place on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges start to brown lightly. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the Icing, mix confectioners' sugar and milk with wire whisk until well blended and smooth. (Stir in additional milk, 1 teaspoon at a time, until desired consistency is reached.) (Makes 1 cup.) See tips below to make holiday icing colors.

5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.

6. Each color combination below is enough to tint 1 cup icing.
RED: Mix 1 teaspoon Red, 30 drops NEON Pink, 10 drops Yellow and 2 drops Blue into 1 batch of frosting.
BROWN: Mix 6 drops Black, 25 drops Yellow and 18 drops NEON Purple into 1 batch of frosting.
BLUE: Mix 4 drops NEON Pink and 8 drops NEON Blue into 1 batch of frosting.
YELLOW: Mix 16 drops Yellow and 1 drop Red into 1 batch of frosting.
BLUE: Mix 2 drops NEON Blue and 1 drop NEON Pink into 1 batch of frosting.
GREEN: Mix 35 drops Green and 1 drop Black into 1 batch of frosting.

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Christmas Pear Drop Cookies
Yield:
24 servings
Time:
15 minutes
Ingredients
  • 2 fresh pears, diced or canned pears (to equal 1/2 cup diced)
  • 1 cup butter, softened plus 1/4 cup if using fresh pears
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar

INSTRUCTIONS
1. In a heated skillet cook fresh pears with 1/4 cup butter. Sprinkle with cinnamon and cook until softened. Drain and set aside.

2. If using canned pears, drain and sprinkle with cinnamon.

3. Preheat oven to 350°F.

4. Mix 1 cup butter, flour, powdered sugar together and beat until smooth.

5. Fold in prepared pears.

6. Drop onto cookie sheet covered with parchment paper.

7. Bake 15 minutes.

8. Cool before serving.

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McCormick's Cheesy Potato Casserole
Yield:
12 servings
Ingredients
  • 2 tablespoons cornstarch
  • 1 teaspoon McCormick® Coarse Ground Black Pepper
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Parsley Flakes
  • 1 teaspoon salt
  • 1/4 cup (1/2 stick) butter
  • 1 cup finely chopped onion
  • 1 cup Kitchen Basics® All Natural Original Chicken Stock
  • 1 cup milk
  • 1 cup sour cream
  • 2 cups shredded Cheddar cheese, divided
  • 1 bag (28 to 30 ounces) frozen shredded hash browns, thawed
  • 1 cup crushed corn flakes
  • 2 tablespoons melted butter

INSTRUCTIONS

1. Preheat oven to 350°F. Mix cornstarch, pepper, garlic powder, parsley and salt in small bowl. Set aside.

2. Melt butter in large skillet on medium-high heat. Add onion; cook and stir 3 to 4 minutes or until golden brown. Stir in cornstarch mixture. Add stock and milk; cook until sauce is slightly thickened and bubbly, stirring constantly. Remove from heat. Stir in sour cream and 1 cup of the cheese until well mixed. Stir in hash browns. Spoon into 13x9-inch baking dish sprayed with no stick cooking spray.

3. Mix corn flakes and melted butter in small bowl. Top potatoes with remaining 1 cup cheese and corn flake mixture.

4. Bake 40 to 45 minutes or until top is golden brown and bubbling around edges. Let stand 10 minutes before serving.

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Sweet Potato Fries with Marshmallows
Yield:
8 servings
Time:
30 minutes
Ingredients
  • 1/4 pound sweet potato fries, frozen
  • 2 cups mini marshmallows
  • 1/4 cup brown sugar
  • kosher salt and cracked black pepper as needed

INSTRUCTIONS
1. On a baking sheet, bake sweet potato fries according to package directions.

2. Toss 3/4 of the way through cooking time, top with marshmallows and sprinkle brown sugar evenly.

3. Return to the oven to finish cooking time.

4. Sprinkle with kosher salt and black pepper before serving.

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McCormick's Honey Brown Sugar Glazed Ham
Yield:
24 servings
Ingredients
  • 1 bone-in spiral-cut ham, about 10 pounds
  • 1 cup honey
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon McCormick® Ground Ginger
  • 1 teaspoon McCormick® Ground Mustard
  • 1/2 teaspoon McCormick® Ground Cinnamon

INSTRUCTIONS

1. Preheat oven to 325°F. Place the ham on its side in roasting pan. Mix honey, brown sugar and spices in small bowl until well blended. If mixture is too thick, microwave on HIGH 30 seconds to 1 minute or until smooth, stirring after 30 seconds. Brush 1/2 of the honey mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil.

2. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining honey mixture. Bake 45 minutes longer. Serve ham with pan drippings.

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McCormick's Broccoli Cauliflower Casserole
Yield:
10 servings
Ingredients
  • 1/2 cup plain dry bread crumbs
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
  • 1 package (16 ounces) frozen broccoli florets, thawed
  • 1 package (16 ounces) frozen cauliflower florets, thawed
  • 2 tablespoons butter
  • 1 large onion, chopped (1 cup)
  • 2 tablespoons flour
  • 1 teaspoon McCormick® Garlic Salt
  • 1/4 teaspoon McCormick® Coarse Ground Black Pepper
  • 1 1/4 cups milk
  • 4 ounces (1/2 package) cream cheese, cubed

INSTRUCTIONS

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

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Christmas Plum Pudding
Time:
4 hours
Ingredients

Ingredients for Pudding

  • 1 cup of flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 1/2 cup soft bread crumbs
  • 1 1/2 cup prine pulp, remove seeds and pulse 5 times in food processor
  • 1/2 cup brown sugar
  • 1 cup uncooked chopped prunes
  • 1/4 cup molasses
  • 3 eggs, seperated

Ingredients for Hard Sauce

  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS
1. Sift together flour, salt, baking soda and spices.

2. Mix the remainder of the ingredients and add just the egg yolks.

3. Whip the egg whites until stiff and fold into the batter.

4. Grease the inside of the pudding mold with butter, sugar coat and pour in the batter. Cover the mold with lid or cover tightly with foil. Steam for 3-4 hours, depending on the size of your mold.

5. Serve hot with the hard sauce.

6. For the Hard Sauce: Cream the butter in an electric mixer until pale in color. Add sugar and mix well. Add the flavorings, mixing well and adjust to taste.

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McCormick's Gingerbread Men Cookies
Yield:
24 servings
Ingredients
  • 3 cups flour
  • 2 teaspoons McCormick® Ground Ginger
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon McCormick® Ground Nutmeg
  • 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® All Natural Pure Vanilla Extract

INSTRUCTIONS

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

4. Love gingerbread treats? Try these other tasty recipes: Gingerbread Whoopie Pies or White Chocolate Kissed Gingerbread Cookies.

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Glazed Carrots with Walnuts
Yield:
6 servings
Time:
30 minutes
Ingredients
  • 1 pound carrots
  • 1/2 teaspoon salt
  • 1 stick (1/4 pound) butter
  • 2 tablespoons light brown sugar
  • 2 tablespoons orange marmalade
  • 1/3 cup walnuts, toasted and chopped

INSTRUCTIONS
1. Peel carrots and cut them on the diagonal, about 2" long.

2. Steam for 20 minutes and add ½ teaspoon salt after the carrots are tender or you may boil them in 1 cup of water plus ½ teaspoon of salt.

3. In a frying pan, melt the butter. When it's sizzling add the carrots. Keep heat high. Shake carrots around for two or three minutes until they are well buttered.

4. Add the light brown sugar and orange marmalade and continue to shake the pan. Heat to medium and continue cooking for 5 minutes.

5. Add walnuts and serve.