Holiday Recipes

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Campbell’s® Green Bean Casserole

Course:

Side Dish

Cuisine:

American

Yield:

6

Time:

Prep Time: 10 mins., Cook Time: 40 mins.

It is the dish everyone is expecting on the holidays, but it is so easy to make, you can serve it any day. Created by Campbell Test Kitchen Manager Dorcas Reilly in 1955, its creamy, smooth sauce and unmatchable flavor combined with its simplicity makes Green Bean Casserole so appealing. Just five ingredients and 10 minutes to put together, this family pleasing side has been a favorite for over 60 years.

DIRECTIONS:

1. Heat the oven to 350°F. Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 ½-quart casserole. Season the mixture with salt and pepper.
2. Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
3. Bake for another 5 minutes or until the onions are golden brown.

Tips:

• If preparing using Unsalted Cream of Mushroom you can add salt to taste. Our test kitchen found that ¼ teaspoon of salt enhanced the flavor of the recipe and contributes an additional 98.3 mg of sodium per serving, but you can add less or more to make it right for you.
• For Bite-Sized Green Bean Casseroles, cut the green beans into smaller, ½-inch, pieces and combine with the soup, milk, soy sauce and 2/3 cup French fried onions. Spoon the mixture into frozen ready-to-use mini phyllo pastry cups and bake on a rimmed baking sheet at 350°F. for 7 minutes or until hot. We like to use half the bean mixture to fill about 30 phyllo cups and then freeze the rest for a quick weeknight side dish!
• For Mini Green Bean Casseroles (makes 16), heat the oven to 375°F. Prep the bean mixture but substitute 1 cup shredded Cheddar cheese for the soy sauce. Roll 16 uncooked refrigerated buttermilk biscuits (two 16-ounce packages) into 4-inch circles and press into 16 muffin-pan cups. Fill with the bean mixture and bake for 20 minutes. Mix 1/3 cup French fried onions and ½ cup shredded Cheddar cheese and sprinkle over the green bean mixture. Bake for another 5 minutes.
• For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in ¼ cup chopped red pepper with the green beans.
• For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
• To add a festive touch: Stir in ¼ cup chopped red pepper with the soup.
• To add crunch: Add ¼ cup toasted sliced almonds to the onion topping.
• Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp. Add ¼ cup chopped onion and ½ teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender. Add the pancetta mixture to the soup mixture in Step 1. In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake as directed in Step 3.
• For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, about 1 ½ pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.

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Lemon Herb Salted Turkey and Golden Roasted Turkey Stock

Course:

Dinner

Seasonal Event:

Christmas

Yield:

12 Servings

Time:

2 Hours Prep, 5 Hours Cooking

Directions
1. Grind rosemary and peppercorns in a coarse stone mortar until fine. Add salt and grind lightly to combine. Add sage, thyme and lemon zest and combine.
2. Preheat oven to 350 °F and position one oven rack just below the center of the oven.
3. Remove neck, heart and gizzards from turkey.
4. Separate the dark meat (thighs and legs) from the breast meat cavity to roast the dark meat a day prior to serving while the breast meat is salted and held overnight to be cooked just prior to serving. With a sharp knife cut between each leg and the breast cavity. Set the knife down and reach under the turkey, lifting the backbone up until it breaks between the dark meat and breast meat cavities. Turn the turkey on its side and cut through the back bone at the break to separate both halves. Remove the second and third joint of the wings.
5. Rinse turkey breast and leave wet. Rub the salt mixture on the inside and outside of the breast cavity, cover and refrigerate overnight.
6. Spread half the vegetables and lemon on the bottom of a medium sized roasting pan. Rest the turkey hind quarters (dark meat), neck, wings, heart and gizzards on the bed of vegetables. Rub with butter and season lightly with salt and pepper.
7. Add small amounts of water or chicken stock to the pan to avoid burning and baste with the liquid from the pan and rub with butter every 30 to 40 minutes. Roast for 2 to 2½ hours or until the internal temperature of the thickest part of the thigh reads 165 F.
8. Once cooked, cool the turkey until it can be handled. Pull all the meat and skin from the bones (reserve bones, neck, wings, heart and gizzard) and place in a shallow baking pan with the skin on top. Cover and refrigerate overnight.
9. Place reserved bones, back in the pan with the neck, wings, heart, gizzard and vegetables and return to the oven. Once nicely browned, transfer to a pot, cover with 8 to 10 cups of water and bring to a boil. Heat pan with drippings over a medium flame and use some of the liquid to deglaze the pan, reduce liquid and pour into pot. Simmer for two hours, strain and reduce by half. Reserve stock (approximately 6 cups) for gravy and stuffing.

Directions for on the Day of Serving
1. Preheat oven to 350F. Remove salted turkey breast from refrigerator and rinse salt mixture from the inside and outside of the turkey. Pat dry, rub with melted butter and place in a medium sized roasting pan on a layer of the remaining vegetables and lemon.
2. Add small amounts of water or chicken stock to the pan to avoid burning. Baste with the liquid from the pan and rub with butter every 30 to 40 minutes.
3. When turkey is about 45 minutes from being cooked (at about 145 or 150 °F) place the pan of dark meat in the oven uncovered and pour ¼ cup of stock over meat.
4. When turkey breast reaches an internal temperature of 165F, remove from oven, cover to keep warm and allow to rest for 5 to 10 minutes.
5. With a sharp knife cut each breast away from the carcass and cover with foil to keep warm. Pull all remaining meat from the carcass and place on serving platter. Remove dark meat covered with skin from pan and place on cutting board.
6. Cut 1½’ slices through skin and meat and transfer to serving platter. Slice the breast meat in ¼’ slices and transfer to serving platter.
7. Heat remaining stock to a boil and drizzle ¼ cup over turkey just prior to serving.

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Swanson® Moist & Savory Stuffing

Course:

Side Dish

Cuisine:

American

Yield:

14

Time:

Prep Time: 10 mins., Cook Time: 40 mins.

There's nothing better at the holidays than a large bowl of classic Thanksgiving stuffing: the fluffy texture and savory flavors like rosemary, parsley, and thyme can make anyone feel warm and cozy. We updated this classic Thanksgiving stuffing recipe with a bit of butter and a sauté step to enhance flavor. Just 5 ingredients come together quickly to make this baked Thanksgiving stuffing which is delicious as is, but it's also a great foundation that you can customize with your family's favorite add-ins to complete your Thanksgiving dinner. Using Pepperidge Farm® Herb Seasoned Classic Stuffing saves you time: no need to cut up bread cubes and the stuffing is already seasoned with classic stuffing flavors like thyme, rosemary, parsley, and celery. If you're planning ahead, this Thanksgiving stuffing recipe can easily be made ahead of time. See Recipe Tips to learn how. You might want to make extra just to make sure you have some for leftovers!

DIRECTIONS:

1. Heat the oven to 350°F. Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
2. Add the broth to the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 9x13x2-inch baking dish. Cover the baking dish.
3. Bake for 30 minutes or until the stuffing mixture is hot.

Tips:

• You can also use a 3-quart casserole for this recipe.
• For crunchier stuffing, bake the stuffing uncovered.
• For Cranberry & Pecan Stuffing, stir ½ cup each dried cranberries and chopped pecans into the stuffing mixture before baking.
• For Sausage & Mushroom Stuffing, add 1 cup sliced mushrooms to the vegetables during cooking. Stir ½ pound pork sausage, cooked and crumbled, into the stuffing mixture before baking.
• Make Ahead: Prepare as directed but do not bake. Cover and refrigerate for up to 24 hours. To bake, heat the oven to 350°F. Bake, uncovered, for 30 minutes or until hot.

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Roasted Beets, Carrots and Turnips with Balsamic Vinegar

Course:

Side Dish

Seasonal Event:

Christmas

Yield:

Serves 4

Time:

1 Hour, 15 Minutes

Directions:

1. Preheat oven to 400°F.
2. Place beets, carrots, and turnips in a bowl.
3. Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
4. Spread in a single layer on a roasting pan.
5. Roast for 1 hour or until browned or caramelized.
6. Remove from oven and drizzle with balsamic vinegar.

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Swanson® Ultra Cream Mashed Potatoes

Course:

Side Dish

Cuisine:

American

Yield:

6

Time:

Prep Time: 10 mins., Cook Time: 30 mins.

The secret to making mashed potatoes extra-flavorful is cooking them in Swanson® Chicken Broth. They're mashed until smooth and creamy, with just the right amount of butter and cream to make a homestyle potato side everyone will enjoy. These creamy mashed potatoes are an essential holiday side dish, but they're great any day- we love them as a side with steak or chicken.

DIRECTIONS:

1. Place the broth and potatoes in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
2. Drain the potatoes, reserving the broth.
3. Mash the potatoes with the cream, butter and about ½ cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note). Season with salt and freshly ground black pepper.

Tips:

• Flavor Variation: For Ultimate Mashed Potatoes, stir ½ cup sour cream, 3 slices bacon, cooked and crumbled (reserve some to sprinkle on top), and ¼ cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
• Easy Substitution: For Ultra Creamy Sweet Potatoes, substitute 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch pieces (about 5 ½ cups) for the potatoes. Makes 5 servings.
• Ingredient Note: A medium-sized Yukon Gold weighs a little less than 8 ounces, so you'd need about 6 medium-sized Yukon Gold potatoes for this recipe.
• Ingredient Note: You can also prepare this recipe with other types of potatoes, including red potatoes, sweet potatoes or all-purpose potatoes. When you're mashing the potatoes and adding back the reserved broth, you may need more or less depending on the type of potatoes you used. More waxy potatoes, like red potatoes or sweet potatoes, will absorb less liquid during cooking than a more starchy potato, like russet. The type of potato used will also affect the texture of the finished mashed potatoes. Gold or russet potatoes result in fluffier, creamier mashed potatoes.
• Make Ahead: Prep this recipe ahead to save time on the day you plan to serve it! Prepare as directed and cool completely. You can reheat in the oven or in the microwave. If using the oven, spoon the potato mixture into a casserole or baking dish. If using the microwave, spoon into a microwavable bowl. Cover and refrigerate up to 24 hours. To bake, heat the oven to 350°F. Bake, covered for 25 minutes or until hot. To microwave, heat, covered, on HIGH for 2 minutes or until hot. You can stir in an additional 1 tablespoon cream or melted butter after heating, if desired.

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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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Campbell’s® Creamy Bacon Mac & Cheese

Course:

Lunch, Side Dish

Cuisine:

American

Yield:

6

Time:

Prep Time: 20 mins., Cook Time: 35 mins

The ultimate comfort food just got a little better with our Creamy Bacon Mac & Cheese. This recipe uses items that you most likely have on hand and is on the table in just 35 minutes. Macaroni combines with cheddar and our smooth, creamy, Campbell’s® Condensed Cream of Bacon Soup for an easy main or side dish. We topped it off with a crisp, buttery breadcrumb topping for that extra special touch.

DIRECTIONS:

1. Set the oven to 425°F. Grease a 2-quart casserole. Stir the bread crumbs and butter in a small bowl.
2. Stir the soup and milk in a large bowl until smooth. Stir in the cheese, chives and macaroni. Spoon the macaroni mixture into the casserole. Sprinkle with the bread crumb mixture.
3. Bake for 15 minutes or until hot and bubbling.

Tips:

• For even more bacon flavor, stir 2 tablespoons crumbled cooked bacon into the soup mixture.

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Herb Butter for Turkey

Course:

Sides, Seasoning

Cuisine:

American

Seasonal Event:

Thanksgiving, Christmas

Yield:

16

Time:

Prep Time: 10 mins, Cook Time: N/A

This herb-rich compound butter can really enhance the flavor of your holiday turkey, especially if you apply it under the bird’s skin. By massaging the turkey meat with this flavorful butter, you’ll end up with a delicious, juicy turkey everyone will absolutely love.

DIRECTIONS:

1. Whisk all ingredients in medium bowl.
2. Cover and chill.
3. Bring to room temperature before using.

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Campbell’s® Spaghetti Carbonara

Course:

Pasta, Entree

Yield:

4

Time:

Prep Time: 5 mins, Cook Time: 25 mins

This one-pot Spaghetti Carbonara makes a simply delicious recipe easier than ever. Our version of spaghetti carbonara has only 7 ingredients and the pasta cooks right in the sauce. The rich creaminess comes from Campbell’s® Condensed Cream of Chicken Soup, so you don't have to spend time making an egg mixture for the sauce. Bacon or pancetta adds a smoky note while Parmesan gives a great flavor boost. This one-pot Spaghetti Carbonara is perfect comfort food- and ready in only 25 minutes!

DIRECTIONS:

1. Cook the bacon in a 6-quart sauce pot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the sauce pot and cook and stir for 1 minute.
2. Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.

Tips:

• For a flavor twist, substitute 2 cups fresh baby arugula for the peas and diced pancetta for the bacon.

• Save on prep time by substituting frozen diced onion for the shallot!

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Roasted Butternut Squash and Apples with Maple Glazed Pecans

Course:

Side Dish

Seasonal Event:

Christmas

Yield:

6 Servings

Time:

60 Minutes

Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 6

Directions:

1. Preheat oven to 350°F.
2. Combine butternut squash, apples, brown sugar, ¼ cup melted butter, olive oil, Calvados, 2 tablespoons maple syrup, kosher salt, black pepper and nutmeg together in large bowl and toss to blend.
3. Arrange in an 8–inch x 8–inch baking dish. Bake uncovered for 45 minutes.
4. Meanwhile, combine pecan halves and 6 tablespoons maple syrup in a small nonstick skillet. Bring to a boil, stirring frequently.
5. Reduce heat and cook for 3 to 4 minutes or until the maple syrup has reduced to a thick glaze coating the pecans.
6. Immediately spread on a foil-lined baking sheet; sprinkle flake salt evenly over pecans. Cool and break apart glazed pecans.
After butternut squash mixture has cooked for 45 minutes, remove from oven and top with maple glazed pecans. Bake an additional 10 to 15 minutes or until hot & bubbly.

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Campbell’s® Turkey Pot Pie

Course:

Entree, Lunch, Dinner

Cuisine:

American

Yield:

4

Time:

Prep Time: 10 mins., Cook Time: 40 mins.

This Easy Turkey Pot Pie recipe is really a template- there are infinite variations, as long as you stick to the formula: 1 can Campbell’s® Condensed Cream of Chicken Soup, 1 cup cooked meat and 2 cups vegetables. Baking transforms the soup into creamy gravy that brings the filling together. A pot pie is always comfort food, especially this one with a fluffy biscuit crust! This recipe is a traditional, homestyle take on a classic. But you can absolutely change this Easy Turkey Pot Pie up to fit your tastes or whatever's in your fridge.

DIRECTIONS:

1. Heat the oven to 400°F. While the oven is heating, stir the soup, vegetables, turkey and ½ cup milk in a 9-inch pie plate. Season with salt and pepper.
2. Stir the remaining ½ cup milk, the egg and baking mix in a small bowl. Spread the batter over the turkey mixture.
3. Bake for 30 minutes or until the topping is golden brown and done.

Tips:

• Try this easy herby version! Substitute Campbell's® Condensed Cream of Chicken with Herbs Soup for the Cream of Chicken.

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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.

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Campbell’s® Skillet Scalloped Potatoes

Course:

Side Dish

Cuisine:

American

Yield:

8

Time:

Prep Time: 20 mins., Cook Time: 2 hrs.

There is a picture of these Cast Iron Skillet Scalloped Potatoes with Shallots next to the word "indulgent" in the dictionary. Surprisingly, it's also next to the word "easy"! They are so creamy, cheesy and rich, they make any meal special, but you only need a handful of pantry ingredients and 20 minutes of prep before they're oven ready. The secret to this scalloped potatoes recipe is the Campbell’s® Condensed Cream of Mushroom Soup that melts to create a smooth sauce, layered with shredded Swiss cheese. The potatoes and shallots cook down in the sauce until they're fork-tender. Don't have shallots? In a pinch, you can substitute yellow onion, just make sure to cook until very tender in the first step. Try it today- your whole family will love these cheesy scalloped potatoes.

DIRECTIONS:

1. Heat the butter in a 10-inch cast iron skillet over medium-high heat. Add the shallots, garlic and thyme and cook for 5 minutes or until tender. Season with salt and pepper. Remove the shallot mixture from the skillet.
2. Stir the soup and milk in a medium bowl.
3. Heat the oven to 400°F. Layer one-third of the potatoes, overlapping in a circular pattern, in the bottom of the skillet. Season with salt and pepper. Top with half the shallot mixture and ¾ cup cheese. Top with another one-third of the potatoes and the remaining shallot mixture. Top with the remaining potatoes. Spread the soup mixture over the potatoes. Place the skillet on a rimmed baking sheet.
4. Bake for 1 ½ hours or until the potatoes are tender. Sprinkle with the remaining ¼ cup cheese and bake for another 5 minutes or until the cheese is melted. Let stand for 10 minutes before serving.

Tips:

• Save on prep time by substituting frozen diced onions for the shallots and ½ teaspoon dried thyme for the fresh!
• Want to make this ahead of time? Prepare and assemble as shown above but do not bake. Cover and refrigerate up to 1 day ahead. When ready to bake, remove from the refrigerator and uncover. Heat the oven to 400°F. Bake as shown above.

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Bacon Asparagus Strata with Roasted Red Peppers

Course:

Breakfast, Brunch

Cuisine:

American

Yield:

12

DIRECTIONS:

1. Preheat oven to 325°F.
2. Lightly grease a large rectangular baking dish. Alternatively, this can also be made into ramekins for individual servings. Grease lightly and follow layering instructions below.
3. In a bowl, combine bacon, asparagus and roasted red peppers.
4. Place half of the bread crumbs on the bottom of baking dish. Spread a layer of bacon mixture and half of the cheese. Repeat layers with remaining bread crumbs, bacon mixture and cheese.
5. In a large bowl, whisk in eggs, adding in milk, mustard, salt and red pepper flakes.
6. Pour the egg mixture over the bread mixture in the dish.
7. Gently press down on the layers with the back of a spoon or hands to moisten the bread.
8. Cover and chill at least two hours but up to 24 hours ahead.
9. Remove from refrigerator 20 minutes before baking.
10. Bake uncovered for 50-60 minutes or until puffed and golden. If preparing in ramekins, bake 30 minutes or until puffed and golden.
11. Let rest 10 minutes before serving.

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Campbell’s® Baked Cauliflower Bites

Course:

Appetizers

Yield:

8

Time:

Prep Time: 10 mins, Cook Time: 35 mins

These easy Baked Cauliflower Bites recipe is versatile enough to be either a unique side dish or a fun app for your next party. Campbell’s® Condensed Cream of Cremini and Shitake Soup adds a unique flavor while cheese and breadcrumbs add richness and texture. You can make these crisp little bites in your oven, or see the tip below to make them in your air fryer in half the time!

DIRECTIONS:

1. Heat the oven to 400°F. While the oven is heating, line a rimmed baking sheet with parchment paper.
2. Stir the soup, onion powder and dry mustard in a large bowl. Add the cauliflower and toss to coat. Place the coated cauliflower on the baking sheet. Stir the cheeses and bread crumbs in a medium bowl. Sprinkle the mixture over the cauliflower.
3. Bake for 25 minutes or until the cauliflower is lightly browned and tender.

Tips:

• Make in your air fryer in half the time! Preheat your air fryer to 400°F. Coat the cauliflower with the soup mixture as shown above, then add the cheese and bread crumbs and mix lightly. Spray the basket with cooking spray, then place the cauliflower into the air fryer basket (if your air fryer is small, cook the cauliflower in 2 batches). Air fry for 10 minutes or until the cauliflower is lightly browned and tender.
• For the best air fryer results, preheat your fryer according to the manufacturer's directions (usually 3 to 5 minutes). For optimal crispiness, spray your food with cooking spray before air frying.

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Slow-Braised Aussie Lamb with Apricot Madeira Sauce

Course:

Main Dish, Dinner

Cuisine:

Australian

Seasonal Event:

Holiday, Christmas, New Year's

Yield:

6

Time:

Prep Time: 15 mins, Cook Time: 3.5 hrs

Own your party with this impressive slow braised Australian lamb recipe. Delicious served with Yukon Gold mashed potatoes and a steamed asparagus. The roast lamb, slow-braised in chicken stock with mirepoix, Madeira, fresh thyme and apricot jam, fills the house with rich aromas in anticipation of a festive dinner.

DIRECTIONS:

1. Preheat oven to 350°F.
2. Heat olive oil in a heavy bottom roasting pan over medium high heat; season lamb with salt and black pepper and brown on all sides. Remove from pan and set aside.
3. To same pan, add bacon and cook over medium-low heat until cooked. Add onion, carrot and celery; saute until tender, stirring frequently. Add garlic and saute 1 minute.
4. Add tomato paste, Madeira, chicken stock, apricot jam and fresh thyme and stir to blend.
5. Return browned lamb to pan, cover and braise in oven for 3 hours.
6. Transfer lamb to platter and cover with foil.
7. Carefully strain braising liquid through a sieve into a bowl, using the back of a spoon to press out any remaining liquid. Transfer liquid back into roasting pan. Simmer liquid on stove top over medium-low heat until liquid has reduced by 50 percent.
8. Reduce heat to low. Slowly add cold butter pieces to braising liquid, whisking constantly, until all butter has melted and sauce is thick and glossy. Return braised lamb; keep warm.
9. To serve, remove strings from roast, transfer to platter and spoon sauce over the top.

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Swanson® Tomato & Spinach Chicken Pasta

Course:

Entree, Pasta

Cuisine:

Italian, American

Yield:

2

Time:

Prep Time: 10 mins, Cook Time: 40 mins

Our version of an Italian classic uses just one skillet and takes just 40 minutes to prepare! Savory Swanson® Chicken Broth, red wine and tomatoes create a flavorful simmering sauce for the chicken and pasta ensuring a restaurant quality dish you will both enjoy!

DIRECTIONS:

1. Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
2. Add the onion to the skillet and cook until tender-crisp, stirring occasionally. Add the wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.
3. Stir in the tomatoes, broth, penne and water and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the penne is tender, stirring occasionally. Return the chicken to the skillet. Cook for 2 minutes or until the chicken is cooked through. Stir in the spinach and cook for 1 minute or until the spinach is wilted.

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Pumpkin Walnut Risotto

Course:

Sides

Cuisine:

Italian

Yield:

8 servings

Time:

Prep Time: 15 mins., Cook Time: 45 mins.

DIRECTIONS:

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.

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.
4. When cool enough to touch break up the clumps of nuts and set aside.

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Campbell’s® Creamy Brussels Sprouts with Bacon

Course:

Side Dish

Cuisine:

American

Yield:

8

Time:

Prep Time: 10 mins., Cook Time: 1 hr, 12 mins

This Creamy Brussels Sprouts with Bacon recipe has all the flavors- savory Brussels sprouts, sweet onion and salty bacon, all in a rich creamy sauce. It's a perfect holiday side, but it's so easy you could make it on a regular weeknight, too! Only 6 ingredients and it all cooks in one pan, from stove to oven to table! The Campbell’s® Condensed Cream of Mushroom Soup pulls it all together, turning the separate ingredients into a delicious, creamy vegetable casserole. Creamy Brussels Sprouts with Bacon will be one of your most-requested holiday dishes.

DIRECTIONS:

1. Heat the oven to 350°F. Cook the bacon in a 12-inch ovenproof skillet over medium heat until crisp. Pour off all but 1 tablespoon fat. Add the onion to the skillet and cook for 2 minutes. Add the Brussels sprouts and cook for 5 minutes or until tender-crisp. Season with salt and pepper.
2. Stir in the soup and milk and heat to a boil. Place the skillet in the oven and bake for 45 minutes or until golden brown.
3. Sprinkle with the cheese and bake for another 5 minutes.

Tips:

• Why use applewood-smoked bacon? Applewood-smoked bacon has a smoky and mildly sweet flavor that is perfect for this recipe. If you don't have any on hand, regular bacon will work fine.

• If you have some apples on hand, add them for a little more sweetness! Add 3 cups diced Honeycrisp apples with the Brussels sprouts and increase the milk to 1 cup.

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Pozole Blanco

Course:

Entree, Dinner

Cuisine:

Mexican

Seasonal Event:

Holidays, Year-Round

Yield:

10

Time:

Prep Time: 30 mins, Cook Time: 3 hrs

You’ve probably never tasted anything quite like it! Branch out into new flavors of Mexico with this dish. You can cut down your cook times if using a pressure cooker for the meat.

DIRECTIONS:

1. In two separate large stock pots boil the chicken (approximately 1 hour) and pork shoulder (approximately 2 hours or until fork tender) adding onion, garlic, marjoram, thyme, bay leaves and water to each pot. Add more water if necessary.
2. Pull the chicken and pork from the pots and let cool. In two separate bowls shred the meat keeping them each in their own bowl.
3. With the help of a strainer combine both broths into one large stock pot.
4. Drain the hominy and add to the broth along with salt and pepper. Simmer 15 minutes.
5. For an individual serving add hominy and broth to a soup bowl along with chicken and/or pork. Garnish with onion, avocado slices, radishes, lettuce, sour cream, oregano and lime juice.

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Braised Beef Short Ribs

Course:

Dinner

Cuisine:

American

Yield:

4

Time:

2.5 Hrs

DIRECTIONS:

1. Preheat oven to 300°F.
2. Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.
3. Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.
4. Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.
5. Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.
6. Return beef short ribs back to the pan; add beef broth to almost cover the ribs.
7. Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.
8. Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.
9. Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.

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Roasted Brussels Sprouts with Sherry, Maple and Mustard Glaze

Course:

Side Dish

Seasonal Event:

Christmas

Yield:

4 servings

Time:

40 minutes

INSTRUCTIONS
1. Preheat oven to 400°F.

2. Place Brussels 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 Brussels 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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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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Homemade Turkey Stuffing

Course:

Sides

Cuisine:

American

Seasonal Event:

Thanksgiving, Christmas

Yield:

12

Time:

Prep Time: 15 mins, Cook Time: 45 mins

DIRECTIONS:

1. Preheat oven to 350°F.
2. Toast bread cubes on baking sheets until slightly crusty, approximately 10 to 12 minutes. Cool and transfer to a large mixing bowl.
3. In a large heavy sauté pan, melt butter and sauté onions and celery on medium heat until vegetables are tender.
4. Add herbs and sauté for an additional minute.
5. Combine vegetable mixture with bread, seasonings and stock.
6. Transfer to a deep buttered baking dish.
7. Bake 45 minutes uncovered until stuffing is hot and crusty on the top.

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Holiday Apple Pie

Seasonal Event:

Christmas

Yield:

12 servings

Time:

90 Minutes

Directions:
1. To prepare pie crust: combine flour, sugar and salt in food processor bowl and pulse to blend. Add chilled butter and pulse to blend. Slowly add water just until dough holds together.
2. Divide dough into 2 pieces; flatten each into a round disk, wrap with film wrap and chill briefly.
3. On a floured surface, roll one disc into a 12-inch circle and fit into a 9-inch pie pan.
4. Combine apples and lemon juice in a large bowl and toss to blend.
5. Add sugar, flour and spices and toss until fully blended; spoon into crust-lined pie plate.
6. Dot filling evenly with pieces of butter.
7. Roll remaining disc into a 13-inch disc and drape over pie; flute edges and cut slits in pastry. B
8. rush pastry lightly with egg wash, if desired.
9. Refrigerate pie for 10 minutes.
10. Preheat oven to 400°F.
11. Bake pie for 60 to 80 minutes, or until crust is golden and filling is bubbly.
12. Cover pie lightly with foil after first 30 minutes of baking to keep crust from browning too quickly.
13. Cool pie completely before slicing.

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DIRECTIONS:
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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Cookie Butter Sipping Chocolate

Course:

Beverage

Cuisine:

American

Yield:

8

Time:

Prep Time: 10 mins, Cook Time: 10 mins

DIRECTIONS:

1. In a double broiler, combine milk, cream, chocolate chips and cookie butter.
2. Stirring occasionally, melt all ingredients over medium heat.
3. For the topping, whip together the cream, sugar and vanilla until soft peaks form.
4. Ladle warm chocolate mixture into small glasses and top with whipped cream, a dollop of hot fudge and cookie dust.

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Chocolate Dipped Peppermint Cookies

Course:

Dessert

Seasonal Event:

Christmas

Yield:

48 cookies

Time:

20 minutes to prep / 8 minutes to cook

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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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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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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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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Vanilla Bean Flan

Course:

Dessert

Cuisine:

Mexican

Seasonal Event:

Year-Round

Yield:

6

Time:

Prep Time: 35 mins, Cook Time: 60 mins

This classic vanilla bean flan has a rich, satiny texture and, when inverted, is dripping with deep amber colored caramel syrup. This dessert is perfect for entertaining because it must be made ahead and chilled before serving. The only thing left to do before serving is the fun part – the quick and easy unmolding!

DIRECTIONS:

1. Preheat oven to 350°F.
2. Set 6 (6 to 8 oz.) baking molds or larger baking dish in 13 x 9 x 2 baking pan.
3. Combine half & half, milk, sugar, vanilla bean seeds and salt in heavy bottomed saucepan. Bring to simmer over medium-low heat. Remove from heat and allow to steep 20 minutes.
4. Place 1 cup sugar in a heavy bottomed saucepan; evenly moisten with ¼ cup water and set over medium-high heat. When mixture comes to a full boil, dip clean pastry brush into water and wash down the sides of the pan periodically to dissolve sugar crystals. Reduce heat to medium, simmer for 4 to 6 minutes while gently swirling pan to avoid stirring mixture until it reaches a deep amber color. Immediately remove from heat and quickly divide mixture among molds and with an oven mitt. Tilt molds to coat sides with caramel before mixture cools.
5. Whisk eggs and yolks in medium bowl.
6. Gradually whisk cream mixture into egg mixture without creating a lot of foam. Pour custard through a fine-mesh strainer into a pourable pitcher or bowl. Divide the custard mixture evenly among caramel coated baking molds.
7. Place baking pan with filled molds on center oven rack. Pour simmering water into baking pan until it reaches the halfway point on the baking molds.
8. Bake 45 to 50 minutes, or until centers of flans are gently set. Remove from oven and transfer baking molds to cooling rack. Chill about 2 hours before serving.
9. Run knife around edges of custard and quickly invert onto dessert plates.

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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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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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Prickly Pear Christmas Cactus Blossoms

Course:

Dessert

Cuisine:

American

Seasonal Event:

Christmas

Time:

Prep Time: 20 mins, Cook Time: 11 mins

DIRECTIONS:

COOKIES:

1. Preheat oven to 350°F.
2. Mix vanilla, brown sugar, prickly pear syrup and butter together.
3. Add in eggs and blend well. Gradually add dry ingredients.
4. Portion tablespoons of cookie dough on cookie sheets.
5. Bake on ungreased cookie sheet for 9 to 11 minutes.

FROSTING:

1. Combine ingredients, add red food coloring to desired shade, and pour over cookies on a wire rack.
2. Glaze will run off and evenly distribute across the cookie once they are flooded.

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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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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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Christmas Plum Pudding

Course:

Dessert

Seasonal Event:

Christmas

Time:

4 hours

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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Pomegranate Martini

Course:

Beverage

Cuisine:

American

Yield:

1

Time:

Prep Time: 2 mins

DIRECTIONS:

1. Run 1 orange slice generously around rim of chilled martini glass to moisten. Invert glass and press into plate filled with superfine sugar to evenly coat rim.
2. Pour 1-ounce orange vodka, 1-ounce pomegranate molasses and ½-ounce pomegranate juice into cocktail shaker filled with ice.
3. Shake until chilled. Strain into sugar rimmed martini glass.
4. Garnish with fresh pomegranate seeds.