Holiday Gift Guide, November 2012

NOVEMBER 22, 2012 • HOLIDAY GIFT GUIDE • PAGE 1

PAGE 2 • HOLIDAY GIFT GUIDE • NOVEMBER 22, 2012

Mini Croque Monsieur—An Excellent Party Nibble

The next big thing in appetizers is this mini croque monsieur.

(NAPS)—What is the go-to appetizer for many top caterers? It’s mini croque monsieur! That’s because it’s budget friend-ly, will feed a small army, is simple to assemble and is visually tempting. Says leading New York City caterer Diane Gordon, ofDiane Gordon Catering, “I love this version, because we use easily accessible, quality ingredients and it can be whipped upalmost instantly.”

Mini Croque Monsieurs Yield: 32 pieces

Béchamel Sauce: 2 tablespoons butter 3 tablespoons flour 2 cups whole milk, warmed over low heat 1/2 cup Jarlsberg

grated pinch of nutmeg salt and pepper

For Sandwiches: 16 slices brioche or white bread 1/4 cup Dijon mustard 16 slices French ham (or Black Forest) 8 slices Jarlsberg cheese 1/2 stick butter, melted 2 cups béchamel sauce (recipe below) 1⁄2 cup Jarlsberg cheese, grated

Preheat the oven to 400 degrees. For the béchamel sauce, melt butter in a sauce pan. Add flour and stir for about oneminute. Slowly pour in the milk and cook, whisking constantly until sauce thickens. Take off heat and add grated cheese, stir-ring until it melts. Season with nutmeg, salt and pepper to taste. Set sauce aside. Brush one side of eight bread slices with Dijonmustard. Place one ham slice over mustard, cover with sauce. Add second ham slice and one slice of cheese. Finish with breadslice, then gently press on each sandwich. Brush both sides of sandwiches with melted butter. Heat a nonstick pan over medi-um flame and sauté sandwiches until golden brown, both sides. Transfer sandwiches to a parchment-lined baking sheet. Covertops with sauce, saving any extra for another use. Sprinkle with grated Jarlsberg. Place in oven and bake 4–5 minutes, untilcheese turns golden—do not let cheese burn. With serrated knife, trim crusts from sandwiches and then cut each into foursquares. Serve immediately.

Find more easy entertaining ideas at www.jarlsbergusa.com.

Photo courtesy: bakedbree.com.


Cherry Pecan Chews To Share(NAPS)—When you’re looking to make a treat to share with family and friends or give as a gift, having a fantastic “go-

to” recipe in your arsenal can be sweet. Here’s one that fits the bill on ease of preparation and taste and that you’ll be happyto share with those you love. Created by Louanne Bertrand, a popular food blogger at Louanne’s Kitchen, it’s a cookie that’sgreat anytime of the year.

Cherry Pecan Chews Yield: 5 dozen

2 1⁄2 cups flour1 1⁄2 teaspoons baking powder1⁄2 teaspoon salt1 cup unsalted butter, softened1 1⁄2 cups sugar1⁄2 teaspoon vanilla extract1⁄2 teaspoon almond extract1 large egg1⁄3 cup finely chopped maraschino cherries1 cup toasted and finely chopped pecans

Note: The dough must chill before baking; preheat oven to 350˚F when ready to bake. Whisk flour, baking powder and salt together; set aside. Cream together butter, sugar, vanilla and almond until fluffy.

Beat in egg. Mix in cherries and pecans. Add flour mixture, mixing until well incorporated. Pat dough into a disk, wrap in plas-tic wrap or wax paper, and chill for at least 1 hour, although overnight is best. Preheat oven to 350˚F. Line a baking sheet withparchment paper or spray with nonstick spray. Using a small cookie scoop, portion dough onto prepared baking sheet, spacingcookies 2” apart. Bake for 11–12 minutes or until lightly brown around the edges. Allow cookies to cool for at least 5 minutesbefore removing to a cooling rack.

A librarian by day and wanna-be chef at home, Louanne says,“This recipe, like many others I share on my blog, is my own, based onculinary memories from my childhood.”

She recommends you keep a jar or two of maraschino cherries onhand to add color and flavor to your favorite baked goods. The cherriesare so versatile that they can be used in appetizers, beverages andentrées, as well as desserts.

Learn MoreFor more tips and recipes, visit Louanne’s Kitchen atwww.louanneskitchen.com and the National Cherry Foundation atwww.nationalcherries.com.

From fruit to nuts, it’s all therein this one delicious cherrypecan cookie.

PAGE 4 • HOLIDAY GIFT GUIDE • NOVEMBER 22, 2012Test Your Hand At Smoke Cooking With Succulent Slow-Roasted Ham From New York Times Best-Selling Author

(NAPS)—According to the 23rd annual Weber GrillWatch Survey, nearly half of Americans (44 percent) are interestedin cooking on an outdoor smoker. With the colder temperatures moving in, now is the perfect time to give smoking a try nomatter what type of grill you have.

“Smoke cooking can be intimidating to many people—even experienced grillers,” says Jamie Purviance, whose“Weber’s Smoke—A Guide to Smoke Cooking for Everyone and Any Grill” made the New York Times Best-Sellers list. “My goalis to take the mystery out of smoke cooking and walk people through every step—from setting up whatever type of grill theyare using to adding the best kind of smoke at the right times.”

Purviance’s Top 10 Smoking Tips include cautioning against adding too much wood, chunk after chunk, to the point wherethe food tastes bitter. “In general, you should smoke food for no longer than half its cooking time,” says Purviance.

Try your hand at smoking with this great seasonal recipe, perfect for beginners to experienced smoking enthusiasts.

Slow-Roasted Ham With Sweet-and-Sour Cider GlazeIdeal grill: charcoal

Smoke intensity: strongPrep time: 15 minutes

Cooking time: 11/4 to 2 hours Special equipment: large

disposable foil pan, instant-read thermometerServes: 10 to 12

1 whole, fully cooked, bone-in smoked ham, 8 to 10 pounds (notspiral cut)

4 large handfuls apple wood chips, soaked in water for at least30 minutes

Glaze:1⁄2 cup cider vinegar1⁄2 cup ketchup1⁄4 cup fresh lime juice3 tablespoons packed dark brown sugar2 tablespoons soy sauce1 tablespoon Dijon mustard1⁄2 teaspoon ground black pepper

1. Allow the ham to stand at room temperature for about 30 minutes before cooking. 2. Prepare the grill for indirect cooking with low heat (250°

to 350° F). For a charcoal grill, light about 25 briquettes and divide theminto 2 equal piles on opposite sides of the charcoal grate.

3. Brush the cooking grate clean. Drain and add 2 handfulsof the wood chips to the charcoal and put the lid on the grill. Put the ham,flat-side down, in a large disposable foil pan and add 1 cup of water.When the wood begins to smoke, place the pan on the cooking grate overINDIRECT LOW HEAT. Cook the ham, with the lid closed as much as possi-ble, until an instant-read thermometer inserted into the thickest part ofthe ham (not touching the bone) reaches 135° F, 11?4 to 2 hours (about10 minutes per pound). Replenish the charcoal as needed to maintain asteady temperature, adding three to five lit briquettes to each pile every45 minutes, along with the remaining drained wood chips. Meanwhile,make the glaze.

4. In a small saucepan combine the glaze ingredients andsimmer over medium heat until heated through, 3 to 4 minutes. Removefrom the heat.

5. Glaze the ham during the last 30 minutes of cooking time. If the ham begins to look too dark, cover it withfoil and stop glazing. Carefully transfer the ham from the foil pan to a cutting board. Tent with foil and let rest for 15 to 20minutes. Cut the ham into slices and serve warm.For more information and tips on smoke cooking, visit www.weber.com/smoke.

(c) 2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

Slow-Roasted Ham withSweet-and-Sour Cider Glaze.


Celebrating With PopcornThe Smart Snack Alternative

(NAPS)—When friends and family get together, snacks are usually a big part of the fun. From the big game to the bigmoment on the red carpet, most agree that it’s not a party without snacks adding to the occasion.

The good news is that serving great-tasting snacks doesn’t have to mean that your guests will be consuming great quan-tities of empty or even unhealthy calories. Popcorn is a great choice for today’s health-conscious host or party-goer.

“Getting together with friends is always a reason for celebration, but for many Americans who struggle with overeatingand weight loss, parties can also be a time to experience anxiety about food,” said Garrett Smith, president of JOLLY TIME PopCorn. “But it’s easy to relax and make the right food choices. Just prioritize foods that aren’t full of empty calories and enjoythem in moderation.”

Many people don’t realize that popcorn can be one of the healthiest snacks available. It’s a whole grain chock-full ofantioxidants and dietary fiber, it’s naturally low in calories and it’s gluten free. Air-popped popcorn contains just 20 calories percup.

“Even with some butter, sugar or salt, popcorn is a great snack without sacrificing a regular routine of healthy eatingand active living,” said Amy Fischl, a registered dietitian. “Plus, popping is part of the fun!”

For a fun indulgence in moderation, here is a classic caramel corn recipe from JOLLY TIME Pop Corn that’s sure to be ahit with guests at your next get-together. It’s delicious and filling, perfect for nibbling during social occasions of all kinds, frombirthday parties for the kids to just-for-the-fun-of-it, spontaneous weekend gatherings with the neighbors.

Family owned and operated for nearly 100 years, JOLLY TIME has a single-minded obsession: making the world’s bestpopcorn. For five generations, the Smith family has been proud to produce the finest-quality popcorn available—no wonderthe Smiths are considered by many to be the “First Family of Popcorn.”To learn more about healthy, satisfying snacking with popcorn and to access exclusive recipes and features, visitwww.jollytime.com.

Smith Family Famous Baked Caramel Corn

24 cups popped JOLLY TIME® Pop CornNonstick cooking spray

1 cup butter or margarine2 cups firmly packed brown sugar1/2 cup light or dark corn syrup1 tsp. salt1/2 tsp. baking soda1 tsp. vanilla

Coat bottom and sides of large roasting pan with nonstick cookingspray. Pop popcorn according to package directions. Open bag carefullyand pour into roasting pan; discard unpopped kernels. In large, heavysaucepan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heatto a boil, stirring constantly; boil without stirring 5 minutes. Remove fromheat; stir in baking soda and vanilla. Carefully pour over popped popcorn,mixing well. Bake 1 hour at 250˚F, stirring every 15 minutes. Removefrom oven; cool completely. Break apart and store in tightly covered con-tainer. Makes 24 (1-cup) servings.

Popcorn is considered one ofthe healthiest—and tastiest—snacks available and greatfor any occasion.


A New Twist On A Delicious Tradition(NAPS)—For years, friends and families have been getting together to share recipes, especially around the holiday sea-

son. Now, thanks to today’s technology, recipes that once were only shared by passing down family favorites on weatheredrecipe cards are just a click away.

There are several ways to celebrate the social aspect of sharing recipes.?For instance, you can have a cookie party. Atthese, families and friends, neighbors and club members all make cookies together. Each one brings a favorite recipe and ingre-dients and everyone shares the result.

A similar get-together is the cookie exchange. In this case, you make dozens of cookies at home and bring them to theexchange at a designated time and place so all participants get to enjoy what each other has baked.

With social media, such as Pinterest, recipe sharing can be easier and more widespread. That’s because you can post pic-tures of your baked goods on the site and see recipes, tips and creative ideas for making food craft projects. The average “pin-ner”—someone who uploads or “pins” photos, recipes and the like on Pinterest—makes some 2,708 pins and one in everyeight is about food and drink.To help make the cookies you share more attractive and delicious, however you go about it, consider these tips:

• Make sure all the ingredients are fresh—be sure everything rises with a new can of Clabber Girl BakingPowder.

• Measure carefully. Cooking may be an art but baking is a science.• Check your oven. Some run hotter than others and you may need to adjust the temperature or cooking time. • Here’s a festive recipe to try:

Candy Cane Biscotti

3 1⁄2 cups all-purpose flour1 teaspoon Clabber Girl Baking

Powder1/2 teaspoon salt1 cup sugar1 cup butter, softened2 tablespoons water1 teaspoon peppermint extract2 large eggs1 cup finely crushed candy canes1/2 cup slivered almonds, toasted4 squares white chocolate, melted

Preheat oven to 350˚F; line 2 cookie sheets with parchment paper. Combine flour, baking powder and salt in large bowl; setaside. Cream sugar, butter, water, extract and eggs in large bowl with electric mixer at medium speed until well blended. Addflour mixture, 1/2 cup crushed candy canes and almonds. Beat on low speed until just blended. Divide dough in half. Shape eachhalf into 10x3-inch log; place each log on separate prepared cookie sheet. Bake each log 30 minutes or until center is firm tothe touch. Cool 15 to 20 minutes. Using a serrated knife, cut logs diagonally into 1/2-inch slices. Place on cookie sheets. Bake15 minutes; turn and bake 12 to 15 minutes longer or until edges are browned. Cool completely on wire racks. Dip each cook-ie halfway into melted chocolate. Before chocolate solidifies, dip ends into remaining 1/2 cup crushed candy canes. Store in tight-ly covered container—and pin the picture of what you’ve created onto Pinterest.

Learn more You can find more tips and recipes at www.clabbergirl.com or go to http://pinterest.com/clabbergirl1850.

Candy cane–covered cookies toshare with your friends andfamily.


Bring Decadence And Ease To TheHoliday Season

(NAPS)—There’s no question that chocolate is a crowd-pleaser. From snacks and baked goods to desserts and drinks,the flavor of chocolate signifies a sweet treat and a chance to indulge.

This holiday season, the pastry chefs at Le Cordon Bleu College of Culinary Arts have developed delicious recipes thattake chocolate to the next level and prove decadent doesn’t have to be difficult.

Thanks to Chef Edward Leonard, certified Master Chef and vice president of culinary education for Le Cordon Bleu, hisspecial recipe for Chocolate Hazelnut Torte will help anyone create the perfect centerpiece dessert for any holiday party or greatedible gift.

“This year, we’re seeing great new chocolate desserts that incorporate other flavors that make the perfect indulgent treatfor the holidays,” said Chef Leonard. Le Cordon Bleu pastry chefs recommend giving your chocolate dessert a seasonal flair by creating new flavors with uniqueingredients, such as:

• caramel • salt • herbs and spices

• beer • espresso powder • a variety of nutsThese ingredients will quickly help your dessert become a family favorite and stand out from the crowd at parties. Students at Le Cordon Bleu College of Culinary Arts learn the foundational techniques necessary to develop the skills to

create exceptional dishes. Regardless of your comfort in the kitchen, a delicious chocolate dish provides a great opportunity tocreate a decadent dessert that will make for a memorable holiday meal.

“If you are looking to learn how to create new desserts or want to brush up on your culinary skills, I encourage you toattend a Le Cordon Bleu MasterChef class,” said Chef Leonard. “Our campuses around the country host hands-on classes wherefoodies can experience a class with a professional Le Cordon Bleu instructor.”

To learn more about Le Cordon Bleu, visit www.chefs.edu.

Chocolate Hazelnut Torte

1/2 cup peeled hazelnuts 1/4 cup all-purpose flour 1 tablespoon quality cocoa 1/4 teaspoon Kosher salt 4 large eggs, room temperature 6 ounces 72% cacao extra bittersweet chocolate baking chips 6 ounces cold unsalted butter, diced 2 tablespoons Nutella 1⁄2 cup granulated white sugar 1 teaspoon real vanilla extract 1/4 teaspoon cream of tartar 1/4 cup granulated white sugar

Toast nuts: Place hazelnuts in 300°F oven for 10–12 minutes. In food processor, pulse nuts, flour, cocoa and salt untilfinely ground.

Heat oven to 375°F. Line the bottom of an 8 x 3-inch spring-form pan with parchment paper that has been rubbed withcold butter. Separate eggs. Melt chocolate, butter and Nutella in a stainless steel bowl over a small pan of low simmering water.Remove from heat; reserve.

With electric mixer, beat egg yolks, 1/2 cup sugar andvanilla until pale and thick (about 4–5 minutes), creatinga ribbon effect when you lift beater. With a rubber spatula,gently fold in the warm chocolate mixture. Then fold in theground nut mixture; reserve.

In a clean stainless steel bowl, with the whisk attach-ment, whisk egg whites at medium speed until foamy; addcream of tartar. Whisk just until soft peaks form. Graduallyadd sugar, beating at high speed, until meringue is fluffyand still moist.

With a whisk, fold 1?3 of the whites into the chocolatebatter. Quickly fold in the remaining whites. Do not over-mix. Pour mixture into prepared pan and smooth the top.

Bake 30 to 40 minutes. Check cake by placing atoothpick into the center of the cake; when done, moistcrumbs will appear.

Cool in pan on wire rack for about 15 minutes. It willslightly rise and fall a bit in the center. Remove from pan.Serve with chocolate sauce and soft whipped cream, ifdesired.

Chocolate is a real crowd-pleaser,especially in this Chocolate HazelnutTorte.


Beef 101: How To Choose Wisely At The Butcher Counter

(NAPS)—Food for thought: What do you know about the meat you eat? More and more consumers are looking todemystify the meat counter and answer such questions as: Why choose grass-fed beef? What about antibiotic-free meat? Whatare the best value cuts?Armand Ferrante, a 40-year veteran of the meat industry and recent champion of Whole Foods Market’s 2012 Best Butchercontest, offers five tips to help shoppers choose the best beef for their table and their budget:

1. The best cuts for the money? London Broil, Flat Iron, Tri-Tip or the Jersey Boneless Short Rib steak, a tender newcut that Ferrante created for the Best Butcher contest.

2. For lean beef, look for grass-fed.3. For super savory, tender beef, choose dry-aged.4. Know how the animal was raised. At Whole Foods Market, all beef comes from animals raised without antibiotics

or added hormones, and the 5-Step™ Animal Welfare Rating tells customers about farmers’ raising practices.5. Questions? Just ask. A trained butcher can custom cut, grind to order, recommend value items and easy cooking

ideas and more.A flavorful dry rub is a foolproof way to season any cut of beef. Chef Tim Byres of SMOKE and Chicken Scratch restau-

rants (Dallas) created a flavorful recipe that’s designed for easy kitchen preparation. Just dust it generously over the beef andvoilà—the cut is dressed to impress.

BBQ Beef Chile Rub and Coffee Cure for Grilling and Smoking Makes 2? cups

1/3 cup dark brown sugar 1/2 cup kosher salt 1/3 cup fine-ground dark roast coffee 1/3 cup chili powder 1/3 cup smoked paprika 3 tablespoons granulated sugar 2 tablespoons granulated garlic 1 tablespoon ground cumin 1 teaspoon cayenne pepper

Place all ingredients into a medium mixing bowl. Using yourhands, thoroughly mix all ingredients, breaking up any clumps withyour fingers. Place in an airtight jar. Use about 2 tablespoons per poundof meat, rubbing it in and refrigerating meat for 8 hours or overnightbefore grilling or smoking.

Find this recipe and more, plus store locations, at www.whole-foodsmarket.com.

For great flavor, try a BonelessChuck or Jersey Boneless Short Ribsteak with a BBQ Beef Chile Ruband Coffee Cure.


A Holiday Twist On Takeout (NAPS)—Holiday entertaining doesn’t have to mean the same old pigs in a blanket. Instead, take a note from the take-

out menu for hors d’oeuvres that please a crowd, such as this recipe for Asian Pan-Fried Dumplings. Your guests will appreci-ate fare that’s unique and this version may even be more healthful than the real thing. Just don’t be surprised if someone askswhere you ordered it!

Asian Pan-Fried Dumplings

Filling:1/2 lb ground chicken1/2 c finely chopped bok choy1/4 c chopped green onion1/2 tsp freshly grated ginger1/4 tsp sugar1/2 Tbsp soy sauce1/2 tsp sesame oil

Dipping Sauce:31⁄2 Tbsp soy sauce

2 tsp rice wine vinegar1 tsp sesame oil1 clove garlic, minced1 tsp sugar

1 package store-bought dumpling or wonton wrappers (24-count orhigher)

2 Tbsp Smart Balance® Omega Cooking Oil, divided1/2 c water

Combine filling ingredients; set aside. For dipping sauce, stir together ingredients; set aside. Using a cookie cutter or tum-bler as a guide, cut store-bought dumpling or wonton wrappers into 3 to 3?-in circles. Spoon a scant tablespoon of filling intothe center of each circle of dough. Fold the dough circle in half and pinch the edges together to seal. Pinch pleats into the sealededge and return the dumpling to wax paper until ready to cook. To cook, heat 1 Tbsp of Smart Balance® Omega Cooking Oilin a 10-in nonstick skillet over medium-high heat. Add 12 dumplings to the skillet. Cook for about 1 min or until the dumplingsare golden brown on the bottom; do not turn the dumplings. Add 1⁄2 c of water to the skillet and cover it with a lid. Steam thedumplings for three minutes. Remove the lid and cook until the remaining water cooks away. Cook for an additional minuteafter water has evaporated but do not overbrown. Remove dumplings from skillet and keep warm. Repeat with remaining oiland remaining 12 dumplings. Serve the dumplings hot with dipping sauce.

Yield: 8 (3-dumpling, approx. 2-tsp dipping sauce) servings

Per serving: 135 calories, 7g protein, 11g carbohydrate, 7g fat, 1g saturated fat, 3.5g monounsaturated fat, 2g polyunsatu-rated fat, 0g trans fat, 35mg omega-3 fatty acids, 1,763mg omega-6 fatty acids, 27mg cholesterol, 583mg sodium, 1g fiber,1g sugar

Takeout-inspired hors d’oeu-vres offer fresh options forholiday entertaining.

Easy, Elegant Cookie Creations(NAPS)—An attractive treat for the holidays or at any time, Florentine Cookies are thin, crunchy confections containing

nuts and fruit held together with honey or sugar.After they’re baked, the cookies are usually dipped in or drizzled with chocolate. Almonds, hazelnuts and pecans are

commonly used, as are cherries. Though the name would suggest that the Florentine cookie is from Florence, Italy, it was allegedly invented at the Palace ofVersailles, Paris, France, around the turn of the 18th century.

“Aside from being divinely decadent, this is a naturally gluten-free recipe, pretty quick and simple to make, and all theingredients are easy to keep on hand to make for gifts or to bring to a party. In fact, I usually have a jar or two of maraschi-no cherries in my pantry at all times to add color and flavor to desserts and other dishes,” said Carol Kicinski, food writer, TVchef and recipe developer.

“With their burnished brown and copper tones studded with bright pops of ruby-red cherries, they remind me of anantique jewelry box filled with precious jewels. They are, for the most part, quite lovely to look at,” she added, and createdthis recipe for you to try:

Florentine Cookies 24 Cookies

4 tablespoons butter or butter substitute 1/3 cup honey12 maraschino cherries, stems removed, patted dry and quartered1/4 cup pine nuts1 cup sliced almonds

Zest of 1 large orange, finely grated2 tablespoons milk (or rice milk)

Preheat oven to 350° F. Line 2 baking sheets with parchment paper. Heat butter over low heat in large saucepan. Add honey;in–crease the heat to medium-high and add the cherries, pine nuts, almonds and orange zest. Bring to a boil, stirring to coatall the ingredients. Add milk. Continue to boil, stirring, until liquid has reduced and the mixture starts to hold together. Placewell-spaced tablespoons of the mixture on prepared baking sheets. Bake 8minutes or until golden brown. Remove from oven. Let cool in a dry placeon baking sheets until crisp. Carefully peel cookies off the paper. Store in acool, dry place—humidity will make them sticky.

Learn MoreFor more recipes and information, visit www.nationalcherries.com.

Photo by Carol Kicinski Jewellike Florentine cookiesare easy to make.


Stock Up For Health And Happiness(NAPS)—Staying healthy over the holidays, experts advise, requires at least two simple steps: planning ahead and tak-

ing time for yourself. Fortunately, this can be simpler than many suspect because the “cool aisles” of the grocery store have many “secret

weapons” to make holiday food preparation and entertaining easier and more enjoyable. Frozen and refrigerated foods pro-vide an excellent opportunity for planning ahead for the holidays so you can spend less time in the kitchen and more time foryourself.

It helps to “stock up” your freezer and fridge with: • Delicious breakfast selections—waffles, pancakes, eggs, cheeses and breakfast sandwiches; combine fruit

with yogurts and juices for smoothies to make holiday mornings even more fun.• Super snacks and appetizers—cheeses, dips, egg rolls, shrimp, pizza, wings and meatballs; serve on

attractive platters and let the party begin.• Dinner plans—the frozen aisles offer a variety of fully prepared entrées; they can be on the table for your

family in minutes on busy nights.• Side-dish pleasures—ready-to-heat-and-eat vegetables, potatoes and breads can make holiday meals less

work.• Delightful desserts—fill the freezer and refrigerator with enough delicious pies, cakes, ice cream, puddings,

whipped toppings and ready-to-bake cookies to please your family, friends and guests.Here, from the experts at the National Frozen & Refrigerated Foods Association (NFRA), is a delicious, easy holiday

dessert you can serve with a “homemade touch”:

Cheesecake with Cherry Topping

1 frozen cheesecake10 ounces sweet or sour pitted cherries (frozen works well)2 tablespoons lemon juice1⁄4 cup sugar1 tablespoon cornstarch1⁄2 cup water

Fresh mint

Thaw cheesecake according to package directions. To make top-ping, combine cherries, lemon juice, sugar, cornstarch and water in medi-um saucepan. Bring to a boil. Once boiling, cook it for an additional 1 to2 minutes, then remove from heat. Cool completely. Spread on top ofcheesecake. Garnish with mint leaves. Serves 4–6.

For more delicious recipes, tips and important information onfrozen and refrigerated foods, visit www.EasyHomeMeals.com and“like” NFRA on Facebook at www.facebook.com/EasyHomeMeals.

Smile and say cheesecake:This semihomemade treat canbrighten an everyday meal orbe the crowning touch on aholiday dinner.



A Healthier Life Begins In The Kitchen by Chef Nikki Shaw

(NAPS)—Chefs and parents are joining forces in the fight against obesity. Good health depends on the support of bothprofessional kitchens, where we create healthy menu options, and in homes, where we put healthy food on the table for ourfamilies.

For the past couple of years, I have partnered with the Network for a Healthy California to help improve the health offamilies, especially those that are at greater risk of obesity and suffer from serious health problems. With the help of theNetwork, I want to empower parents to make healthy changes for their families with the same tips and recipes that have helpedme be a successful chef and mom.

To fight obesity, we have to make healthy changes in our kitchens, in our neighborhoods as well as in grocery stores,schools, places of worship and in workplaces. You can start today by joining the movement and liking the Network for a HealthyCalifornia on Facebook.

Small Steps Can Make aBig Difference

• Cook as a family. Involve your kids in picking recipes and choosing healthy fruits and vegetables for every meal.Show them how to prepare healthy dishes and snacks so they can feel they’re helping.

• Keep moving. Set an example and make time every day to enjoy activities like walking, biking or dancing.• Make it fun! Prepare snacks or meals that kids will want by choosing colorful combinations, putting fruits or vegeta-

bles onto a stick or cutting them into fun shapes. One of my favorite dishes for fall is the Easy Turkey Skillet Dinner.

Easy Turkey Skillet Dinner

Nonstick cooking spray3/4 pound lean ground turkey1 medium onion, peeled and chopped3 tomatoes, chopped3 tablespoons tomato paste1 teaspoon each dried basil, oregano and garlic powder1/2 teaspoon salt1/4 teaspoon ground black pepper2 medium zucchini, sliced

Spray nonstick cooking spray in a large skillet.Brown turkey and onion over medium heat until turkey is cooked

through and onion is soft, about 10 minutes.Add tomatoes, tomato paste and seasonings. Simmer over medium

heat for 10 minutes.Add zucchini and cook for 5 minutes more. Serve while hot.

• Celebrity Chef Nikki Shaw hosts “Today’s Flavor” on Sirius XMand was a contestant on the Food Network’s search for “The Next FoodNetwork Star.”

For more information on the Network for a Healthy California, visitwww.facebook.com/networkforahealthycalifornia.

Keep your family healthy withthis Easy Turkey Skillet Dinner.



Blueberry Coffee Cake Warms Those Chilly Mornings

(NAPS)—When the temperature drops, a cinnamon-scented kitchen is especially warm and inviting. Savor the warmthevery time you bake a Blueberry Coffee Cake. The classic recipe here, rich with sour cream and dense with luscious blueber-ries, is a blue-ribbon winner! And a bonus—because it’s made with reduced-fat products, the calories are relatively low for atreat that tastes so indulgent.

Blueberries—fresh and frozen—are abundantly available through the winter months, so you can enjoy BlueberryCoffee Cake and all the blueberry dishes you love anytime you like. Find a large collection of recipes, nutrition information andmore at www.LittleBlueDynamos.com.

Blueberry Coffee Cake

Topping:1⁄3 cup rolled oats1⁄3 cup flour1⁄4 cup sugar11⁄4 teaspoons cinnamon1⁄4 teaspoon salt3 tablespoons butter, softened

Cake:12⁄3 cups flour2 teaspoons baking powder1⁄2 teaspoon salt6 tablespoons butter, softened1 cup sugar2 large eggs1⁄2 cup reduced-fat sour cream1⁄4 cup fat-free half-and-half1 teaspoon vanilla 2 cups fresh or frozen (not thawed) blueberries

Preheat oven to 350° F. Spray a 9 x 9-inch baking pan with nonstick spray. Make the topping: In a small bowl, stir oats,flour, sugar, cinnamon and salt. Add butter and blend until crumbly. Set aside. Make the cake batter: In a medium bowl, stirtogether flour, baking powder and salt; set aside. In a large mixing bowl, add butter and sugar; with an electric mixer, beatuntil fluffy, about 1 minute. Add the eggs, sour cream, half-and-half and vanilla; beat until well blended, about 1 minute. Addthe flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula, about 30 seconds. Increase speedto medium and mix just until well blended, about 30 seconds. With a rubber spatula, gently fold in the blueberries. Turn bat-ter into prepared pan. Sprinkle the topping mixture evenly on top; press lightly. Bake until a wooden pick inserted in the cen-ter comes out clean, 40 to 45 minutes. Let cool in pan 30 minutes before serving.

Yield: 16 portionsPer portion: 216 calories; 33 g carbohydrate; 8 g total fat; 5 g saturated fat; 1 g fiber

Blueberry Coffee Cake makesa great breakfast, snack ordessert anytime of year.


A Tasteful WayTo Show You Care

(NAPS)—Here’s a sweet idea:! Serve yourself and those you love a hint of a seaside vaca-tion in a tasty drink that also offers the real warmth and cozy feelings of hot cocoa by the fire.

Salted Caramel Hot Cocoa(Makes 1 serving)

3/4 cup low-fat milk, heatedPinch of sea saltWhipped cream, caramel syrup and cocoa(optional)

1 envelope Rich Milk Chocolate Flavor NestléHot Cocoa Mix

1 to 2 tablespoons caramel syrup

Pour milk into large mug. Stir in hot cocoa mix, caramel syrup and salt. Top with whippedcream. Drizzle with additional caramel syrup. Sprinkle with cocoa.

What To GiveAfter you’ve enjoyed this yourself, you may care to share the delight with others. Pack the

non-perishable ingredients in attractive jars, write out the recipe and wrap them up for a friend,

hostess, letter carrier, teacher or anyone to whom you’d like to give a sweet treat.

What You GetBecause this is made with Nestlé Hot Cocoa, you get the kind of quality ingredients that

come from over 100 years of creating choco-

laty memories. You also get a rich, creamy,

chocolaty mug of hot cocoa with every packet

in the signature red box, less than 100 calo-

ries per serving, a variety of delicious, indul-

gent flavors, and added calcium and natural

antioxidants to make any moment even bet-

ter.

Learn More You can find further facts, gift ideas, tips

and recipes at www.NestleKitchens.com.


Bake Some Family Fun With TheseCharming Treats

(NAPS)—You and your family can have fun indoors by creating these tasty and charming treats. Kid-friendly Sugar Cookies on a Stick and unique Homemade Marshmallow recipes are totally customizable and per-fect winter treats; each can be made to include your family’s favorite flavors, shapes or colors.

The secret to making these tasty sweets is to use Karo Syrup. In cookies, it helps maintain freshness, andin marshmallows, it helps control sugar crystallization, which keeps them smooth and creamy.

Sugar Cookies on a StickPr ep time: 20 minutes

Bake time: 8 to 10 minutesChill time: 1 hour OR overnight

Yield: 20 cookies

1 1/2cups sugar1 cup shortening2 eggs1/4 cup Karo Light Corn Syrup1 1/2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon Argo Baking Powder1/2 teaspoon salt

Craft sticks

Combine sugar and shortening in a large bowl. Beat at medium speed with electric mixture until well mixed.Add eggs, corn syrup and vanilla. Beat until well blended andfluffy. Gradually add flour, baking powder and salt to creamedmixture at low speed. Mix until well blended. Wrap dough inplastic wrap. Chill dough at least 1 hour before using. Keeprefrigerated until ready to use. Preheat oven to 375° F. Coverbaking sheet with parchment paper. Shape dough into walnut-size balls. Push craft sticks into the center of each ball. Placeballs, with stick parallel to the baking sheet, 3 inches apart.Flatten cookies into 2 1/2-inch circles. Bake cookies for 8 to 10minutes, or until slightly browned around the edges. Don’t over-bake. Let cool on baking sheet for 5 minutes before placing onwire rack to cool completely. When cookies are cool, wrap in plas-tic wrap and tie with a ribbon OR place in airtight container.

Homemade MarshmallowsPrep time: 45 minutesCool time: 4+ hours

Yield: 6 dozen medium marshmallows

1 cup room temperature water, divided1/8 teaspoon salt3 envelopes unflavored gelatin2 1/4cups sugar1 cup Karo Light Corn Syrup2 teaspoons vanilla extract1 cup powdered sugar1 1/2 teaspoons Argo Corn Starch

Combine 1/2 cup water, salt and gelatin in large bowl of a stand mixer. Stir and set aside. Combine remaining1/2 cup water, sugar and corn syrup in a large saucepan over medium heat. Bring to a boil, stirring frequently.Using a candy thermometer, cook until mixture reaches 240° for soft ball stage. Gradually pour the hot syrupover the gelatin mixture with the mixer on low. Turn the mixer on its highest speed and beat for 8 minutes. Addvanilla and beat an additional 2 minutes. The mixing bowl willget very full. The marshmallows will become very thick, whiteand shiny. Spread mixture onto greased baking sheet with sides.For thicker marshmallows, use a 13 x 9-inch pan. Let marshmal-lows cool at least 4 hours or overnight. Combine powdered sugarand corn starch in a shallow pan. Cut the marshmallows into bite-size pieces with a sharp knife or scissors, dropping one at a timeinto the powdered sugar. Toss to coat well. Store marshmallows inan airtight container in a cool place. Best used within 1 month.

Learn MoreFor flavor ideas and design variations, check out the recipes onwww.KaroSyrup.com.

Kid-friendly cookies on a stickare almost as easy to make asthey are fun to eat.

Homemade marshmallows canadd extra warmth to a cup ofhot chocolate.


Hints On Hamming It Up For The Holidays

(NAPS)—Preparing a delicious ham this holiday season can be easy and stress-free. It helps to know that ham experts are on stand-by at the Ham Hotline to help ensure every bite turns out perfectly, from tangy ham appetizers to a welcome ham dinner.

The hotline at (866) 343-5058 is open from 9 a.m. to 7 p.m. Eastern Time, Monday through Friday, from November 8 throughDecember 28. It’s staffed by experts who can help anyone prepare and serve a great ham for a memorable meal. Launched in response to the many calls received regarding ham preparation, the Kentucky Legend Ham Hotline is the first and only seasonalhotline dedicated just to ham. Each fall and spring, the hotline ramps up to field questions that range from the practical to the unusual, includ-ing:• How much ham should I buy to feed 10 people?Answer: If the ham is boneless, estimate one-quarter to one-third pound per person; for a bone-in ham, one-third to one-half pound per per-son.• How can I be sure my ham will turn out moist?Answer: Most hams are pre-cooked (read the label) and require only gentle reheating at 325° F to an internal temperature of 140° F. Placea pan of water on an oven rack to increase humidity.• Can I make ham ice cubes to use in drinks?Answer: Sounds interesting, but it is not recommended. You can find great ways to use the left-overs quickly and deliciously at www.special-tyfoodsgroup.com.

One good way to use leftover ham is in Bourbon Ham Balls with Holiday Sauces. This recipe uses Kentucky Legend Ham to take the tra-ditional treat from a sweet to a savory appetizer.

Bourbon Ham Balls with Holiday Sauces

3 cups buttermilk baking mix1 1/2 cups Kentucky Legend Ham; finely chopped4 cups cheddar cheese; grated ? cup grated Parmesan cheese 2 tablespoons parsley flakes 2 teaspoons honey1/3 cup milk1/3 cup bourbon

Holiday Sauce1 1/2 teaspoons cornstarch2 teaspoons honey1/4 cup bourbon1 (8-ounce) can whole-berry cranberry sauce1 dash ground cinnamon

Heat oven to 350° F. Lightly grease jellyroll pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inchesapart in pan. Bake 20 to 25 minutes or until brown. Serve warm.Holiday Sauce

In a heavy saucepan, combine the cornstarch, honey and bourbon until smooth. Bring to a boil over medium heat; cook and stir for1–2 minutes or until thickened. Remove from the heat; stir in the cranberry sauce and cinnamon until blended. Serve warm.

Kentucky Legend Hams have been made for more than 100 years in Owensboro, Kentucky, where each ham is hand selected, trimmedand cured the traditional way from a recipe handed down through generations. Kentucky Legend Hams are produced by Specialty Foods Group,Inc., a leading U.S. producer and marketer of a wide variety of premium-branded and private-label pro–cessed meat products.



(NAPS)—If you want a traditional, perfectly carved, Thanksgiving turkey but would liketo bring a delicious twist to the meal, then look to chef, cookbook author and JamesBeard–award nominee Kathy Gunst. She has discovered a way to bring the tradition of theThanksgiving turkey to the holiday table in an unconventional way.

Every Thanksgiving, Kathy Gunst roasts a turkey in the oven, but one year she had a larg-er crowd than usual and needed to cook two turkeys. “So, on a colder-than-normal Novemberday, I decided to grill-roast a second turkey,” says Gunst. “The recipe, it turns out, couldn’t besimpler.” Grilling the bird resulted in a picture-perfect glazed turkey with juicy meat and a sub-tle smokey flavor. “This recipe is nothing short of a revelation. You will not believe how a plainold turkey, simply seasoned with salt and pepper, placed on a hot grill, can have this much fla-vor with so little fuss,” says Gunst.

Grilled Turkey1 10–12 pound turkey

Cleaned and dried. Salt and freshly ground black pepper, seasoned to taste.Heat a fire in the grill (charcoal or gas) and cook a small (10 to 12 pound) whole turkey

over indirect heat with a minimum of seasoning. Be sure to place a shallow pan underneaththe bird atop the charcoal or burner covers to catch the drippings and reduce flare-ups. Grillfor approximately 2 hours (use thermometer to check for doneness).

Stuff the bird and/or add an array of vegetables to the grill, like stuffed squash, corn onthe cob, or turnips and potatoes for a complete meal. Add your vegetables to the grill 30 min-utes or so before the turkey is done. Once the meat is cooked and cooled the bird is ready forcarving. “I can’t overestimate how important it is to have a good, sharp knife for carving thebird. It should be very tender and carve easily, but a well-sharpened favorite carving knife willmake things that much easier,” says Gunst.

Chef’sChoice® Turkey Carving Tips: Three Easy StepsIf you want the turkey you serve “gobbled up” this holiday, avoid hacking the bird by try-

ing these simple carving tips from Chef’sChoice®:• Step 1

Be sure to use a good, sharp knife. Sharp knives are not only safer, they will help you tosmoothly cut thin, even slices without shredding the meat. Fortunately, you don’t have to bean expert to put a razor sharp edge on your knife. Chef’sChoice M130 sharpener profession-ally sharpens steels and strops all brands and types of knives. Precision guides eliminate guess-work for sharp, durable edges. For help finding a sharpener that’s right for you, call (800)342-3255 or visit www.chefschoice.com.• Step 2

After the turkey is cooked (meat thermometer should read 180° F when inserted in thethickest part of the turkey thigh) cool thebird for 15 minutes. Cooling makes themeat firmer and easier to slice. Removeand set aside the turkey legs and the lastjoint of each wing. Make a long, deep (tothe bone) horizontal “base cut” into thebreast just above the wing.• Step 3

Slice down vertically through thebreast until you meet the original base cut.This will release perfect, even slices.

Following these preparation andcarving tips can help make yourThanksgiving a meal to remember.

A tasty twist on turkey adapted fromcookbook author Kathy Gunst’s “Notesfrom a Maine Kitchen.”

Grill-Roasted Turkey: A Tasty Twist On Tradition


Documents

Holiday Gift Guide, November 2012