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Yours free with proof of purchase of any two featured

advertiser products.Please see rules on page 59

TYSON® ANY’TIZERS® CHICKEN & SPINACH BRUSCHETTA

Yours free with proof of purchase of any two featured

advertiser products.Please see rules on page 59

ALL PRODUCTS AVAILABLE AT YOUR LOCAL WALMART

Southern Living tastemaker and cookbook author Rebecca Lang shares her favorite holiday recipes, perfect for any festive gathering

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GERMAN CHOCOLATE CAKE COOKIES

FRESH HERB PIMIENTO CHEESECAKE

FRESH HERB-PIMIENTO CHEESECAKEM A K E S : 10 S E R V I N G S P R E P T I M E : 3 0 M I N . T O T A L T I M E : 6 H R S . A N D 2 0 M I N .

Pam® Baking Spray1⁄2 cup fi nely crushed Town House Sea Salt Pita Crackers1 Tbsp. butter, melted3 (8-oz.) packages PHILADELPHIA Cream Cheese, softened3 Tbsp. sour cream1 large egg1⁄2 tsp. lemon zest4 tsp. lemon juice1⁄2 tsp. kosher salt1⁄4 tsp. freshly ground pepper1 (4-oz.) jar diced Dromedary® Pimientos,

rinsed and drained2 Tbsp. chopped fresh chives1 Tbsp. chopped fresh parsley2 tsp. chopped thyme leaves

Town House Sea Salt Pita Crackers

1. Preheat oven to 325°. Line a 6-inch springform pan with parchment; coat with baking spray and place on a baking sheet. Combine cracker crumbs and butter; press fi rmly into bottom of pan. Bake 8 minutes. Remove from oven and set aside.

2. Beat cream cheese on medium speed with a mixer until fl uffy. Blend in sour cream and next 5 ingredients. Fold in pimientos and herbs with a rubber spatula; spoon over crust and spread to pan edges. Bake 50 minutes or until center is just set when jiggled. Remove from oven and gently run a paring knife between the cheesecake and pan. Cool 1 hour. Refrigerate 4 hours before serving with crackers.

GERMAN CHOCOLATE CAKE COOKIESM A K E S A B O U T 2 D OZ E N P R E P T I M E : 2 0 M I N . T O T A L T I M E : 1 H R . A N D 15 M I N .

1 cup butter, softened1 cup Domino® Granulated Sugar1 (3.9-oz.) box JELL-O Chocolate Instant Pudding Mix2 large eggs2 tsp. McCormick® Pure Vanilla Extract21⁄4 cups all purpose fl our1 tsp. baking soda1⁄2 tsp. salt1 cup chopped pecans11⁄2 cups sweetened fl aked coconut, divided1 cup M&M’s® Brand Chocolate Candies Pam® Baking Spray

1. Preheat oven to 350°. Beat butter and sugar with a mixer on medium-high speed 5 minutes or until fl uffy. Blend in pudding mix; add eggs and vanilla, mixing until yellow disappears.

2. Whisk together fl our, baking soda, and salt; blend into butter mixture. Stir in pecans, 1 cup coconut, and candies. Portion dough with a 1⁄4 cup scoop and place 8 pieces on lightly sprayed, foil-lined cookie sheets; press tops with remaining 1⁄2 cup coconut. Bake, in batches, 13 to 14 minutes or until puffed and set.NO TIME TO COOK? Tyson® Any’tizers® Chicken & Spinach Bruschetta can be ready in minutes!

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Southern Livingcookbook author shares her favorite holiday recipes, perfect for any festive gathering

FRESH HERB-

Rebecca is wearing Riders

by Lee. See details below left.