Nostalgia is that warm feeling brought about by remembering loved ones and good times, and it’s on full display during the holiday season. A treasured cookie recipe, favorite gravy or stuffing, even the main course. All of these can instantly bring guests back to years gone by. But that doesn’t mean holiday celebrations have to be fixed and rigid.
Lasagna Turkey Bolognese
EntertainingIngredients
| Turkey Bolognese Sauce | |
|---|---|
| ½ | medium yellow onion, finely chopped |
| 1 | medium carrot, finely diced |
| 1 | stalk celery, finely diced |
| 3 | tablespoons butter |
| 2 | tablespoons olive oil |
| 1 | (16-ounce) package JENNIE-O® Ground Turkey |
| ½ | cup white wine |
| ½ | cup whole milk |
| ⅛ | teaspoon nutmeg |
| 2 | cups whole peeled tomatoes with juices |
| 1½ | teaspoons salt |
| Lasagna Noodles | |
|---|---|
| 2 | cups flour |
| 3 | eggs |
| ¼ | teaspoon salt |
| Bechamel Sauce | |
|---|---|
| 4 | tablespoons butter |
| 4 | tablespoons flour |
| ½ | teaspoon salt |
| 2 | cups whole milk |
Directions
For the Turkey Bolognese Sauce
In medium saucepan over medium-high heat, place onion, carrot, celery, butter and olive oil. Sauté, stirring occasionally, 10 to 12 minutes or until vegetables are lightly browned.
Add turkey, breaking up with a wooden spoon. Add wine. Cook, stirring occasionally, until liquid is reduced by half. Add milk and nutmeg. Cook, stirring occasionally, until milk is reduced by half.
Coarsely chop tomatoes and add to saucepan along with juice. Add salt. Bring to boil; reduce to a very low simmer. Cook uncovered 40 to 45 minutes, stirring occasionally, until slightly thickened.
For the Lasagna Noodles
Place flour in a mound on clean large work surface. Make a well in center of flour. Crack eggs into center of well. Sprinkle salt over eggs.
Using fork, gently break up eggs. With fork, begin to incorporate flour into eggs. Once mixture is somewhat combined, use hands to squeeze and work dough into a ball. (Dough should be tacky but not sticky.)
Knead pasta dough like bread dough—push down dough with palm of hand, fold dough over itself and repeat—until dough is smooth, about 8 to 10 minutes.
Wrap dough in plastic wrap. Let rest about 30 minutes.
Cut dough into 4 equal pieces. Remove 1 piece of dough; keep remaining wrapped with plastic wrap. Flatten piece of dough with palm of hand. Put it through the rollers of a pasta machine set at the widest setting. Fold the dough in 3 and put it through the rollers again with the folds perpendicular to the rollers. Fold the dough in half and put it through one more time, again with the folds perpendicular to the rollers. Lay the dough on a towel and repeat the procedure with the remaining 3 pieces.
When all the pieces have been through the machine at the widest setting, adjust the rollers down one notch and put each piece of dough through once. Repeat, going down one notch at time, until you reach the next to last setting. Cut each sheet of pasta in half, then put each piece through the machine at the thinnest setting. Layer the pasta in plastic wrap on a tray. Set aside to rest.
For the Bechamel Sauce
In 1 ½ quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
For Assembly
In large pot bring 6 quarts water to boil over high heat. Fill a large bowl halfway with ice and water and keep it close to the pot of water on the stove.
Add 2 tablespoons salt to the boiling water and carefully add a few of the pasta sheets. Cook 1 minute, then gently lift the pasta out of the water using rubber-tipped tongs. Place pasta in bowl of ice water. Gently swish the pasta sheets in the water, then lay them flat on dry towels. Repeat with the remaining pasta sheets.
Heat oven to 425°F.
Spread a thin coating of Bechamel on bottom of an 9×13-inch baking dish. Mix the remaining Bechamel with the Bolognese sauce and ½ cup parmesan.
Cutting to fit, place a layer of pasta sheets in the baking dish. Spread a layer of the filling over the pasta sheets. Repeat layering pasta sheets and filling ending with filling. Sprinkle with remaining parmesan and dot top with butter. Bake 25 to 30 minutes or until the top of the lasagna is lightly browned. Let rest 5 minutes before cutting to serve.
Winter Citrus and Greens Salad with Citrus Vinaigrette
EntertainingIngredients
| Citrus Vinaigrette | |
|---|---|
| ¼ | cup olive oil |
| Juice and zest of 1 orange | |
| 2 | tablespoons rice vinegar |
| 1 | tablespoon honey |
| ¼ | teaspoon salt |
| 2 | (5-ounce) bags mixed greens |
| 2 | red grapefruit, peeled, sectioned |
| 2 | navel oranges, peeled, sectioned |
| ⅓ | cup chopped PLANTERS® Dry Roasted Almonds |
| ⅓ | cup dried cranberries |
Directions
For the Citrus Vinaigrette
In small bowl, whisk together Citrus Vinaigrette ingredients.
On large platter or in individual salad bowls, arrange greens, grapefruit and oranges. Sprinkle with almonds and cranberries. Drizzle with dressing or serve dressing on the side.
White Chocolate Caramel Cashew Clusters
EntertainingIngredients
| 1 | (8.5-ounce) can PLANTERS® Deluxe Lightly Salted Cashews, divided |
| 1 | (11-ounce) package caramels, unwrapped |
| 3 | tablespoons heavy cream |
| 1 | cup white chocolate chips, melted |
Directions
Line a baking sheet or large tray with parchment paper.
Remove 1/4 cup cashews from can. Chop. Reserve. Divide remaining cashews into clumps of about 12 to 15 cashews, about 1 inch apart on prepared sheet.
In medium microwave safe bowl place caramels and cream. Microwave on HIGH in 15 to 20 second intervals, stirring each time, until completely melted and smooth.
Top each nut cluster with 1 tablespoon caramel mixture to cover. Allow to set 15 minutes, or until caramel is firm.
Top each with a spoonful of melted white chocolate chips. Sprinkle with reserved chopped cashews. Refrigerate 20 minutes or until set.
Salted Nut Bars
EntertainingIngredients
| 1½ | cups flour |
| ¾ | cup packed brown sugar |
| ¼ | teaspoon salt |
| ½ | cup butter, softened |
| 2 | cups PLANTERS® Deluxe Salted Mixed Nuts |
| 1 | cup butterscotch chips |
| ½ | light corn syrup |
| 2 | tablespoons butter |
Directions
Heat oven to 350°F. In medium bowl, mix flour, brown sugar and salt. Using pastry blender, cut in 1/2 cup butter, until evenly mixed. Press evenly in bottom of 13 x 9-inch baking pan. Bake 15 minutes; cool slightly.
Sprinkle nuts evenly over crust. In small saucepan, heat all remaining ingredients over low heat, stirring occasionally, until chips are melted. Drizzle butterscotch mixture evenly over nuts. Bake 5 minutes.
Cool. Cut into bars.
Buttery Cashew Brittle
EntertainingIngredients
| 1 | cup butter |
| 1 | cup sugar |
| 1 | tablespoon corn syrup |
| 1½ | cups PLANTERS® Deluxe Cashews |
Directions
Line baking sheet with non-stick foil or lightly buttered wax paper. In heavy sauce pan over medium heat stir together butter, sugar and corn syrup.
Cook 15 to 20 minutes or until mixture reaches 290°F on candy thermometer. Remove from heat.
Stir in cashews. Quickly spread on prepared pan. Cool. Peel off foil. Break apart.
Peanut Butter Fudge
EntertainingIngredients
| ½ | cup whole milk |
| 2 | cups sugar |
| 1½ | cups SKIPPY® Natural Creamy Peanut Butter Spread |
| 1 | (7-ounce) jar marshmallow fluff |
| 1 | teaspoon vanilla extract |
| ¼ | teaspoon sea salt |
| Sea salt or sprinkles, if desired |
Directions
In medium non-stick saucepan, combine milk and sugar. Bring mixture to a boil over medium heat; reduce heat to medium-low, stirring constantly 2 to 3 minutes.
Remove from heat and stir in peanut butter and remaining ingredients.
Transfer mixture to a lightly greased 8- x 8-inch baking dish.
Let stand at room temperature 1 hour. Refrigerate until ready to serve. Cut into 1-inch squares.
Garnish with sea salt or sprinkles, if desired.
Chocolate Cheesecake Truffles
EntertainingIngredients
| 1 | (8-ounce) package SKIPPY® P.B. Bites |
| 4 | ounces cream cheese, softened |
| ¼ | cup SKIPPY® Creamy Peanut Butter |
| 1 | cup semisweet chocolate chips |
| 1 | tablespoon shortening |
| 1 | tablespoon rainbow sprinkles |
Directions
In a food processor, process the SKIPPY® P.B. Bites to fine crumbs.
In a medium bowl, blend together the crumbs, cream cheese, and peanut butter.
Shape into 20 (1½ inch) balls on a baking sheet lined with waxed paper. Chill for 15 minutes.
In a small microwave-safe bowl, heat chocolate chips and shortening on HIGH 30-45 seconds, or until melted and smooth.
Using 2 forks, dip each chilled truffle ball and return to lined baking sheet. Garnish tops with sprinkles.
Refrigerate truffles until coating is set, about 15 minutes. Store covered in the refrigerator.
Buckeyes
EntertainingIngredients
| ½ | cup SKIPPY® Natural Creamy Peanut Butter Spread |
| ¾ | cup butter, softened and divided |
| 2 | cups powdered sugar |
| 1 | cup semisweet chocolate chips |
| Assorted sprinkles as desired |
Directions
Line baking sheet with wax paper or parchment paper.
In medium bowl, combine peanut butter spread and 1/2 cup butter; beat together until blended. Gradually stir in powdered sugar.
On cutting board or flat surface, knead peanut butter spread mixture until smooth. Shape mixture into 36 (3/4-inch) balls. Arrange balls on baking sheet. Refrigerate 30 minutes.
Meanwhile, in 1-quart saucepan, melt chocolate chips and remaining 1/4 cup butter over low heat, stirring occasionally.
With two forks, dip balls into chocolate, covering two-thirds of each ball and leaving one side exposed to resemble buckeyes. Return to baking sheet. Decorate with sprinkles if using. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
Mulled Cider with Cranberry Juice
EntertainingIngredients
| 1 | quart apple cider |
| 2 | cups cranberry juice |
| 2 | tablespoons brown sugar |
| 1 | orange, sliced |
| 2 | cinnamon sticks |
| 1 | crisp apple sliced thin, for garnish |
| Fresh or frozen whole cranberries, for garnish |
Directions
In medium saucepan over medium heat, combine all ingredients, except garnishes. Bring to a simmer. Reduce heat. Allow to simmer for 20 minutes. Strain and serve with apple slices and cranberries.
Mulled Rosé
EntertainingIngredients
| 1 | bottle Rosé |
| 1 | teaspoon ground nutmeg or 1 whole nutmeg, cracked |
| 5 | cloves |
| 1 | vanilla bean, halved |
| Honey, to taste (start with 1 tablespoon) | |
| Fresh or frozen cranberries | |
| Red apple slices | |
| Crème de Cassis, optional |
Directions
In medium saucepan over medium heat, combine wine, nutmeg, cloves, vanilla bean and honey. Bring to a simmer. Do not boil. Turn off heat and let steep 20 minutes. Strain and serve with cranberries, apple slices and a splash of Crème de Cassis, if desired.
Bacon Fondue
EntertainingIngredients
| 2 | cups (8-ounces) shredded extra-sharp white Cheddar cheese |
| 2 | cups (8-ounces) shredded Swiss cheese |
| 1½ | tablespoons all-purpose flour |
| 1 | cup dry white wine or beer |
| ¼ | cup chopped green onion |
| ¾ | cup HORMEL® Real Bacon Pieces |
| Suggested accompaniments: French bread, cut into small cubes, blanched cauliflower and broccoli florets, cornichons and pickled onions, fingerling potatoes, apple and pear slices and crisply cooked bacon strips |
Directions
In large bowl, toss together cheeses and flour.
In medium saucepan, over medium heat, bring wine to a boil. Reduce heat to medium-low. Gradually whisk in cheese until smooth.
Stir in onion and bacon. Serve with suggested accompaniments.