(Family Features) ’Tis the season for sweet and savory favorites – from the mouthwatering desserts you crave each year to starters and snacks that hold over hungry guests. Elevate your holiday entertaining with the right combination of appetizers, main courses, sides, sweets and beyond that start with the same seasonal staple: pecans.

As a versatile nut that can be used throughout the holidays, pecans have you covered so you can cook and enjoy a myriad of dishes, add festive flair to decor, or provide a nutritious snack in the midst of season-long indulgences. This year, pick up an extra bag of pecans to create nutritious, delicious dishes to enjoy on-the-go or serve to guests.

To help celebrate the holiday season, the American Pecan Promotion Board introduced a digital Pe-Calendar to highlight the many ways pecans can be enjoyed in and beyond a traditional pie. From Dec. 7-18, the interactive calendar will unveil tasty recipes for pecan fans to enjoy, along with fun games that can enter you in to win exciting prizes each day. From delicious Baked Brie with Pecans and Cranberry Orange Chutney to nutritious Pecan Snack Mix with Cranberries and Chocolate, along with prizes, the calendar provides an ultimate way to shell-ebrate with the must-have holiday nut.

To sign up for daily email reminders to open a new door for chances to win nutty prizes, or to find additional holiday recipes, visit EatPecans.com.

Baked Brie with Pecans and Cranberry Orange Chutney

Recipe courtesy of the American Pecan Promotion Board
Cook time: 24 minutes
Servings: 8

• 1 bag (12 ounces) fresh cranberries
• 1/2 cup maple syrup, plus 1 teaspoon for garnish, divided
• 1/2 cup water
• 1 orange, zest and juice only
• 1 teaspoon freshly chopped thyme, plus additional for garnish, divided
• 1 teaspoon freshly chopped rosemary
• 1 tablespoon bourbon (optional)
• 1 round brie (13.4 ounces)
• 1/2 cup roasted pecan pieces
• crackers
• toasted bread
• apple slices

1. Preheat oven to 350 F. Line baking sheet with parchment paper or silicone baking mat.
2. In medium saucepan over medium-high heat, bring cranberries (reserving some for garnish), 1/2 cup maple syrup and water to boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries pop and mixture thickens, 8-10 minutes.
3. Remove cranberry mixture from heat and stir in orange zest, orange juice, 1 teaspoon thyme, rosemary and bourbon, if desired.
4. Place brie on parchment-lined baking sheet. Bake 5-7 minutes, or until inside of cheese softens while outside remains intact.
5. Transfer brie to serving platter and top with chutney and toasted pecans. Drizzle remaining maple syrup over brie and garnish with remaining fresh thyme and reserved cranberries. Serve with crackers, toasted bread and apple slices.

Pecan Snack Mix with Cranberries and Chocolate

Recipe courtesy of Jess Larson and the American Pecan Promotion Board
Prep time: 10 minutes
Cook time: 5 minutes, plus 10 minutes cooling time
 

• 1 cup pecan halves
• 1 cup rice squares cereal (wheat or cinnamon)
• 1/2 cup pretzels
• 2 tablespoons unsalted butter
• 1 tablespoon brown sugar
• 1 1/2 tablespoons pure maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• 1/2 cup dark chocolate chips

1. In large, microwave-safe bowl, add pecans, rice squares cereal and pretzels. In small, microwave-safe bowl, add butter, brown sugar, maple syrup, salt and nutmeg. Microwave butter mixture 1-2 minutes until melted then pour over dry mix. Toss well to combine.
2. Microwave snack mix in 45-second intervals, about 4-5 intervals total, until mix is fragrant, golden and toasty.
3. Cool mix completely then stir in cranberries and dark chocolate chips.

American Pecan Promotion Board

(Family Features) Among the many enchanting elements of the holiday season, the family traditions and familiar flavors of favorite foods enjoyed year after year bring loved ones together better than perhaps any other occasion. From decorating wreaths and trees to crafting ornaments and preparing classic recipes, it’s a season of cherishing memories and creating new ones.

While there are countless ingredients that harken to the taste of holidays past, there’s one sweet favorite that truly symbolizes the season: peppermint. Whether enjoyed in the familiar shape of a candy cane – the original kid-favorite – or added to recipes from beverages to desserts and everything in between, it’s a delicious way to connect generations.

For example, these Jingle Balls provide a perfect kid-friendly project to keep them busy rolling popcorn balls in sparkling colored sugar for bite-size bits of holiday magic. They’re equal parts holiday spirit and sweet appetizer, snack or dessert. Just be sure to have an adult melt together the butter, marshmallows and peppermint extract before letting little ones show off their creativity.

White Chocolate Peppermint Popcorn Bark offers another way for everyone to get in on the fun. The taste of peppermint and white chocolate make this a perfect holiday treat for sharing with a crowd. Plus, the easy prep means less time in the kitchen and more time savoring the classic flavors.

Better yet, it makes for a delicious gift to send off with guests as another festive celebration comes to a close. Simply package in a small, clear bag tied off with a colorful bow so loved ones can enjoy the tastes of the season in the days to follow.

These favorites are made possible by the versatility of popcorn, one of America’s most beloved snack foods. Celebrated for its seed-to-snack simplicity, popcorn’s smell, taste and versatility mean it can enhance any occasion as a budget-friendly solution for family gatherings.

Discover more delicious holiday snacks at popcorn.org.

Jingle Balls

Yield: 12 cups

• Nonstick cooking spray
• 12 cups popped popcorn
• 6 tablespoons butter or margarine
• 3 cups mini marshmallows
• 1/2 teaspoon peppermint extract
• assorted colored sugars

1. Lightly spray large mixing bowl with nonstick cooking spray. Add popcorn.
2. Spread plastic wrap on cookie sheet; set aside.
3. In medium saucepan, melt butter and marshmallows; stir until mixture is smooth. Stir in peppermint extract. Pour over popcorn, mixing until well coated. Let cool 2 minutes.
4. Spray hands with cooking spray and form popcorn mixture into 3-inch balls. Gently press colored sugar onto balls. Let sit on prepared cookie sheet until cool and set.

White Chocolate Peppermint Popcorn Bark

Yield: 1 pound

• 5 cups popped popcorn
• 12 ounces white chocolate baking chips, chopped white chocolate or white candy coating
• 1 cup crushed hard candy peppermints

1. Cover baking pan with foil or wax paper; set aside.
2. Place popcorn in large bowl; set aside.
3. In double boiler over barely simmering water, melt chocolate, stirring until smooth, or melt according to package directions. Stir in crushed peppermints.
4. Pour chocolate mixture over popcorn mixture and stir to coat. Spread onto prepared pan; cool completely.
5. When chocolate is cooled and set, break into chunks for serving.
6. Store in airtight container at room temperature.

Source: Popcorn Board

(Family Features) Flavorful desserts are a staple of the holidays and the exciting, appetizing allure of new recipes can help elevate seasonal gatherings and create sweet memories. With near-endless options for celebrating the season, putting a plant-based twist on traditional recipes offers everyone the opportunity to indulge with decadent treats.

In seasonal sweets like Brulee Pumpkin Pie and No-Bake Chocolate Peanut Butter Cheesecake, an option like Country Crock Plant Cream can be used as a dairy-free substitute for heavy whipping cream. With 29% less saturated fat than dairy heavy whipping cream, it’s an easy 1:1 swap and is also soy-free, certified plant-based and 100% vegan, making it ideal to have on hand during holiday baking season. It’s all of the deliciousness of heavy cream, with none of the heaviness of dairy.

Visit CountryCrock.com for more delectable holiday dessert ideas.

Brulee Pumpkin Pie

Prep time: 45 minutes
Cook time: 1 hour
Servings: 8

Pie Crust:

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 8 tablespoons Country Crock Plant Butter, cold and cut into cubes
• 2 tablespoons chilled vegetable shortening, cut into pieces
• 4 tablespoons ice water

Pumpkin Filling:

• 1/2 cup maple syrup
• 1 tablespoon vanilla
• 1 can (15 ounces) pumpkin puree
• 1/4 cup coconut cream
• 1 cup Country Crock Plant Cream
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/8 teaspoon ground clove
• 1/2 teaspoon salt
• 3 tablespoons cornstarch
• 3 tablespoons white granulated sugar

Whipped Topping:

• 2 cups Country Crock Plant Cream, chilled
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract

1. To make pie crust: Preheat oven to 350 F.
2. In bowl of food processor, add flour, sugar and salt; pulse to combine. Add cold plant butter and shortening. Process about 10 seconds until it looks like coarse meal.
3. With food processor running, add ice water. Process until mixture clumps together.
4. On lightly floured surface, roll dough into 14-inch circle. Transfer to 9-inch pie dish. Lift edges and allow dough to drape into dish. Trim, leaving 1-inch overhang. Fold excess dough under and crimp edges.
5. To make pumpkin filling: In medium saucepan over medium heat, add syrup and vanilla; warm about 2 minutes then remove from heat and set aside.
6. In large bowl, combine syrup mixture, pumpkin, coconut cream, plant cream, brown sugar, cinnamon, ginger, nutmeg, clove, salt and cornstarch; blend with hand mixer until smooth. Pour mixture into pie crust.
7. Bake 1 hour. If crust starts to burn, cover edges with aluminum foil. The middle will still be jiggly.
8. Cool at room temperature 30 minutes then cover and transfer to refrigerator to chill at least 5 hours or overnight.
9. Before serving, sprinkle pie with white sugar and, using kitchen torch, brelee until sugar is melted and dark brown.
10. To make whipped topping: Using electric hand mixer or stand mixer, whisk plant cream, powdered sugar and vanilla on high until mixture thickens and stiff peaks form.
11. Slice and serve with whipped topping.

No-Bake Chocolate Peanut Butter Cheesecake

Prep time: 5-10 minutes
Cook time: 5 minutes
Total time: 6-7 hours
Servings: 8

• Country Crock Plant Butter, for greasing

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup Country Crock Plant Butter, melted

Filling:

• 2 packages (8 ounces each) dairy-free cream cheese, at room temperature
• 1 cup peanut butter
• 1 tablespoon vanilla extract
• 1/2 cup Country Crock Plant Cream
• 1 cup powdered sugar

Chocolate Ganache:

• 1 stick Country Crock Plant Butter, cubed
• 1 cup semi-sweet chocolate chips

1. Grease 9-inch pie dish with plant butter; set aside.
2. To make crust: In medium bowl, combine graham cracker crumbs and melted plant butter; mix thoroughly.
3. Add crust to greased pie dish and press firmly to bottom and sides; refrigerate.
4. To make filling: In bowl of electric mixer, beat cream cheese until smooth and creamy.
5. Add powdered sugar; beat until fully incorporated.
6. Add peanut butter, vanilla extract and plant cream; beat until smooth and creamy.
7. Pour filling into prepared crust and refrigerate 5-6 hours or overnight.
8. To make chocolate ganache: In pan over medium heat, add plant butter cubes and chocolate; stir continuously.
9. Spread chocolate ganache evenly on top of chilled cheesecake. Refrigerate at least 1 hour before slicing and serving.

Source: Country Crock Plant Cream

(Culinary.net) Holidays, gatherings and celebrations can be the best time to try new, easy, stress-free recipes. Drink and punch recipes are especially easy to throw together (even last-minute) right before the festivities begin. This way, the drinks are chilled, and the food is hot and ready.

No matter if it’s a big crowd or a night alone with a special someone, this Cranberry Raspberry Vanilla Punch is sure to be the star of the celebration with its powerful berry flavor.

The end result is tangy, tart, sweet and absolutely delicious all mixed up in one large bowl. With only five ingredients, it’s simple to make and even better to enjoy.

Pairing perfectly with sweets or chocolates, this punch packs the flavor for nearly any event, gathering or small family dinner.

Start with 8 cups of cranberry-raspberry juice then add cranberry ginger ale to the mix. Next, add just a dash of vanilla for a bit of extra flavor. Stir and scoop raspberry sorbet on top for a hint of smooth sweetness.

The frozen sweetness of the sorbet combined with the bubbly ginger ale and the natural flavors of the berries give you a taste that is truly unique and special.

Add some frozen cranberries on top for garnish and another pop of that deep, red color.

Set your punch bowl on the table next to a gorgeous bouquet of flowers and it’s guaranteed the punch bowl will not be full for long.

Throughout the night, while conversations are happening, sip a few drops of your beverage. You’re reminded instantly why you’re celebrating. You gather, no matter the celebration, for good times with lots of laughs and even better food and drink.

Find more recipes perfect for celebrating any occasion at Culinary.net.

Watch video to see how to make this recipe!

Cranberry Raspberry Vanilla Punch

Servings: 6-12

• 8          cups cranberry-raspberry juice
• 8 1/2    cups cranberry ginger ale
• 1          tablespoon vanilla extract
• 1          pint raspberry sorbet
• frozen cranberries, for garnish

1. In large punch bowl, add juice, ginger ale and vanilla extract. Stir until combined.
2. Add frozen cranberries and scoops of frozen sorbet.
3. Stir slightly then serve immediately.

(Family Features) Festive fun and baking holiday treats go hand-in-hand, and these Christmas Tree Cheesecake Brownies provide a perfect way to enjoy a holiday tradition in the kitchen with loved ones.

Decorate your own version using green and white frosting, sprinkles of your choice and candy canes for “stumps” in the tree-shaped sweets.

Visit milkmeansmore.org to find more holiday inspiration.

Watch video to see how to make this recipe!

Christmas Tree Cheesecake Brownies

Recipe courtesy of Jenn Fillenworth of “Jenny with the Good Eats” on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 16

•             Nonstick cooking spray

Cheesecake Batter:

• 8          ounces low-fat cream cheese, at room temperature
• 1/3       cup granulated sugar
• 2          eggs
• 1          tablespoon all-purpose flour

Brownie Batter:

• 1          cup all-purpose flour
• 1/2       cup cocoa powder
• 1/2       teaspoon salt
• 1          cup granulated sugar
• 1/4       cup vegetable oil
• 1/4       cup milk
• 2          eggs
• 1          teaspoon pure vanilla extract

Decorations:

• green frosting
• white frosting
• assorted sprinkles
• star-shaped sprinkles
• candy canes

1. Preheat oven to 350 F.
2. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
3. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat at medium speed until smooth and creamy. Add sugar and beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended.
4. To make brownie batter: In medium bowl, whisk flour, cocoa powder and salt until combined. In separate bowl, whisk sugar, oil, milk, eggs and vanilla until well combined. Add wet ingredients to dry ingredients and mix until blended.
5. Pour brownie batter evenly into prepared pan.
6. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip.
7. Bake 30 minutes until brownies are set.
8. Cool brownies completely in pan on wire rack before cutting into triangle pieces.
9. Decorate trees by piping green and white frosting. Top with assorted sprinkles and star-shaped sprinkles. Place 3-inch candy cane pieces in bottoms of brownies for stumps.

Source:

Need a dessert that is not only delicious but easy to make?  Try this recipe for Cinnamon-Apple Crostata.  You'll have a hard time waiting to sink your teeth in to the flaky crust with a burst of cinnamon and apples. Find more delicious dessert recipes at Culinary.net.

Watch video to see how to make this delicious dessert!

Cinnamon-Apple Crostata

• Pie Pastry (we used Pillsbury Refrigerated Pie Crusts)

Filling

• 1/2 cup sugar
• 4 tsp. cornstarch
• 2 tsp. cinnamon
• 4 cups peeled and thinly sliced apples (4-5 medium sized)
• 1 tsp. sugar (for sprinkling)
• 2 tbs. chopped pecans

1. Heat oven to 450°.
2. In medium bowl mix together 1/2 cup sugar, cornstarch and cinnamon.  Stir in peeled and sliced apples until well combined.
3. Place flattened pie crust on an ungreased cookie or pizza sheet.
4. Spoon apple mixture onto the center of the crust, spreading the mixture to about 2 inches from the edge of the crust.
5. Fold crust over mixture, pleating along the way.
6. Brush edges of crust with water.
7. Sprinkle sugar over crust and apple mixture.
8. Bake for 15-20 minutes or until crust is a golden brown.
9. Sprinkle pecans over apple mixture.
10. Serve with a dollop of whipped cream.

Recipe adapted from Pillsbury.

Source: Culinary.net

Jazz up your traditional sweet potato casserole with some nutmeg, cinnamon, brown sugar, walnuts and crunchy cornflakes. The holidays never tasted sweeter!

For more holiday recipes, go to culinary.net.

Crunchy Sweet Potato Casserole

• 5-6 sweet potatoes, mashed
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 TSP ground cinnamon
• 1/2 TSP ground nutmeg
TOPPING:
• 1 cup crushed cornflakes
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup butter, cubed

1. Preheat oven to 375° F
2. In a large bowl, combine mashed sweet potatoes, melted butter, sugar, brown sugar, beaten eggs, milk, cinnamon and nutmeg.
3. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, 20 minutes.
4. In a small bowl, combine crushed cornflakes, walnuts, brown sugar and cubed butter.
5. Sprinkle over potato mixture.
6. Bake again 5-10 minutes or until topping is lightly browned.

Recipe adapted from Taste of Home

Watch video to see how to make this delicious recipe!

(Family Features) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. With an ever-expanding guest list, each year may seem more and more difficult to pull off the perfect gathering. Make things easier and still delicious by serving ready-to-eat options like refrigerated macaroni and cheese made with real milk and cheese.

Perfect Holiday Potatoes

Mashed potatoes are a staple on many holiday menus, but all that peeling and mashing can take hours. This year, save time by using refrigerated, ready-to-eat mashed potatoes, such as Bob Evans Original Mashed Potatoes, which taste just like homemade.

• Add your family’s special ingredient, like sage butter, and no one will know they aren’t homemade.

• Microwave the mashed potatoes just before dinner or throw them in a crockpot on low and pitch the packaging so no one knows you didn’t make them ahead of time.

• Buy a couple extra and store them in the fridge in case you have unexpected holiday guests.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.

Fancy Mac

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

• Nonstick cooking spray
• 1          package Bob Evans Macaroni and Cheese
• 1          package (10 ounces) frozen chopped spinach, thawed and drained
• 1 1/4    cups shredded Gouda cheese, divided
• 1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces
• 1/2       teaspoon salt
• 1/2       teaspoon freshly ground black pepper
• 2          eggs, lightly beaten

1. Heat oven to 400° F. Spray four ramekins with cooking spray.
2. Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.
3. Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.
4. Bake 20 minutes, or until centers are set.

Watch video to see how to make this delicious recipe!

Sweet Potato Cookies

Prep time: 28-33 minutes
Cook time: 10-12 minutes
Serves: 36

• 3/4       cup vegetable shortening
• 3/4       cup brown sugar
• 1          large egg
• 1          cup Bob Evans Mashed Sweet Potatoes
• 2          cups all-purpose flour
• 1          teaspoon baking soda
• 1          teaspoon kosher salt
• 1          teaspoon pumpkin pie spice
• 1          cup butter, unsalted
• 3          cups powdered sugar
• 1/2       teaspoon maple extract
• chopped honey roasted pecans (optional)
• mini marshmallows (optional)

1. Heat oven to 350° F.
2. In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.
3. In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.
4. Bake 10-12 minutes, or until golden brown. Cool completely before frosting.
5. In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.
6. Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 24

• 1          pound Bob Evans Original Roll Sausage
• 4          large eggs
• 1/2       cup milk
• 1          package (20 ounces) Simply Potatoes Shredded Hash Browns
• 3          tablespoons butter, melted
• 1          cup ham, cubed
• 1/2       teaspoon black pepper
• 1 cup shredded cheddar cheese

1. In skillet, cook sausage according to package directions.
2. Heat oven to 350° F. Lightly grease two 12-cup muffin tins.
3. In bowl, whisk eggs and milk. Add hash browns, butter, ham, black pepper and cheese; mix thoroughly. Fill muffin tins two-thirds full. Bake 27-30 minutes, or until toothpick or knife inserted in center comes out clean.
4. Substitution: For healthier alternative, substitute 1 cup AllWhites liquid egg whites instead of eggs.

Watch video to see how to make this delicious recipe!

Bacon-Wrapped Jalapeno Poppers

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 40

• 2          packages Bob Evans Thick Sliced Hardwood Smoked Bacon, slices cut in half
• 1          package Bob Evans White Cheddar Mashed Potatoes
• 1          package garlic herb cheese spread
• 20        jalapeno peppers, halved, seeded with membranes removed
• 1/4       cup brown sugar
• 1          teaspoon ground cayenne pepper

1. Heat oven to 400° F. Set bacon out to thaw to room temperature so it is pliable.
2. In mixing bowl, use rubber spatula to combine mashed potatoes and garlic herb cheese. Stir until incorporated. Spread 1 teaspoon mashed potato mixture in each jalapeno half; level each with butter knife or spatula.
3. Wrap each jalapeno with bacon; use three half slices for large jalapenos or two halves for smaller sizes. Be sure bacon is wrapped sealing in mashed potato mixture tightly.
4. In small mixing bowl, combine brown sugar and cayenne pepper. Generously sprinkle over bacon and pat gently to make it stick.
5. Line cookie sheet with piece of parchment paper so sugar does not burn to pan. Bake until bacon reaches desired crispiness, around 25-35 minutes.
6. Let peppers cool slightly before serving, about 5 minutes.

Source:  Bob Evans

(Family Features) The holiday season is here, giving families an opportunity to spend quality time together in the kitchen. Engage little ones by involving them in the process and teaching them some lifelong kitchen skills while having fun.

Taking part in something as important as holiday meal prep not only reinforces confidence, but also can help teach crucial skills like math, science and reading.

Encourage your family to cook together in the kitchen, turning cooking time into family time, with these tips from Uncle Ben’s “Ben’s Beginners” campaign.

1. Have Kids Set the Table. During the holidays, dinner becomes a much bigger event. With family members visiting, the dinner table can get quite crowded. Convince your kids to help set the table by putting out utensils, plates and napkins. It’s a simple task to get children of any age involved in family routines.
2. Let Them Stir. Give those fidgety fingers something to do by letting kids stir room-temperature ingredients. Mashed potatoes, stuffing and gravy all typically require mixing.
3. Get Clean. Use this time to teach food safety as your children help you scrub produce. As a bonus, it also helps reinforce washing hands, too.
4. Count on the Counter. Put your kids to the test to help count and measure ingredients as you add them to the recipe.
5. Rock ’n’ Roll. Blast some fun holiday tunes. This can help hold kids’ attention while working.
6. Share the Holiday Cheer. Make every moment sharable by staging the final product for a quick photo shoot. Encourage your little ones to show off what they helped make and capture their proud moments in the kitchen.
7. Have Fun. Dress for the occasion with matching aprons and chefs’ hats. Tweak recipes to embrace your family’s interests and make dinner something to smile about.

The holidays are all about spending quality time with loved ones. Although it may feel as if too much time is spent in the kitchen, cooking time can become memorable family time when the whole gang is involved. For more tips and tricks on getting kids in the kitchen, and for recipes the entire family can cook together, visit beginners.unclebens.com.

Holiday Rice

Prep time: 30-45 minutes
Servings: 6

• 1          box Uncle Ben’s Long Grain & Wild Rice, Original Recipe
• 2 1/4    cups water
• 2          tablespoons unsalted butter, divided
• 2          cups chopped leeks (white parts only)
• 1/2       cup orange juice
• 1          tablespoon lemon juice
• 1          tablespoon finely chopped fresh sage
• 1          large clove garlic, passed through press
• salt, to taste
• pepper, to taste
• 1/8       teaspoon ground cinnamon 

1. In 2-quart saucepan, add rice and spice packet, water and 1/2 tablespoon butter. Bring to boil, cover and reduce heat to simmer. Cook 25 minutes.
2. In large skillet, melt remaining butter. Add leeks and cook over medium heat 15 minutes, stirring, until soft and golden. Add orange juice, lemon juice, sage and garlic. Cook over high heat 2 minutes, stirring constantly. Add cooked rice to skillet and stir 1 minute until rice is hot. Add salt and pepper, to taste, and cinnamon.

Photo courtesy of Getty Images

Source: Uncle Ben’s

(Family Features) The next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party.

Turn things up a notch and swap classic sugar cookies for these festive Red Velvet Crinkle Cookies, Peppermint Truffle Cookies and Almond Gingerbread Cookies. Along with those tasty treats, don’t let your guests go thirsty. Add peppermint extract to a slow cooker hot chocolate so guests can sip and be merry throughout the party.

Find more holiday recipes at McCormick.com.

Peppermint Truffle Cookies

• 8          ounces bittersweet baking chocolate
• 1/2       cup (1 stick) butter
• 1          cup sugar, divided
• 1          egg
• 1/2       teaspoon McCormick Pure Peppermint Extract
• 2          cups flour
• 36        milk chocolate kiss-shaped candies, unwrapped

1. Heat oven to 350° F.
2. In large, microwavable bowl, heat chocolate and butter on high 1-2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
3. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets.
4. Bake 9-11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

Almond Gingerbread Cookies

• 3          cups flour
• 2          teaspoons McCormick Ginger, Ground
• 1          teaspoon McCormick Cinnamon, Ground
• 1          teaspoon baking soda
• 1/4       teaspoon McCormick Nutmeg, Ground
• 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 Pure Vanilla Extract
• 1 1/3    cups sliced almonds

1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt.
2. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight.
3. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets.
4. Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Slow Cooker Peppermint Hot Chocolate

• 1/2       gallon (8 cups) whole milk
• 1          can (14 ounces) sweetened condensed milk
• 1          package (12 ounces) dark chocolate chips
• 1/2       teaspoon McCormick Pure Peppermint Extract

1. Place whole milk, condensed milk, chocolate chips and peppermint extract in slow cooker. Cover. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
2. Reduce heat to warm or low to serve.

Red Velvet Crinkle Cookies

• 1 2/3    cups flour
• 1/3       cup unsweetened cocoa powder
• 1 1/2    teaspoons baking powder
• 1/4       teaspoon salt
• 1/2       cup (1 stick) butter, softened
• 1 1/4    cups granulated sugar
• 2          eggs
• 1 1/2    teaspoons McCormick Red Food Color
• 1          teaspoon McCormick Pure Vanilla Extract
• 1/2       cup confectioners’ sugar
• nonstick cooking spray

1. In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
2. Heat oven to 350° F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray.
3. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Source: McCormick