1. Christmas recipes

2. Cranberry Stuffed Turkey Breasts Prep Time: Prep Time: 45 Min 45 Min Cook Time: Cook Time: 1 Hr 1 Hr Ready In: Ready In: 2 Hrs 2 Hrs Ingredients Ingredients 1 (12 ounce) package herb-seasoned bread stuffing mix 1 (12 ounce) package herb-seasoned bread stuffing mix 2 skinless boneless turkey breasts 2 skinless boneless turkey breasts 1 cup chopped pecans 1 cup chopped pecans 2 (8 ounce) packages dried, sweetened cranberries 2 (8 ounce) packages dried, sweetened cranberries 2 tablespoons olive oil 2 tablespoons olive oil 6 lettuce leaves 6 lettuce leaves 1/2 cup pecan halves 1/2 cup pecan halves

3. Directions Directions Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

5. Dinah's Stuffed Mushrooms Prep Time: Prep Time: 20 Min 20 Min Cook Time: Cook Time: 30 Min 30 Min Ready In: Ready In: 50 Min 50 Min Ingredients Ingredients 20 fresh mushrooms, stems removed 20 fresh mushrooms, stems removed 2 (6.5 ounce) cans minced clams, drained 2 (6.5 ounce) cans minced clams, drained 2 cloves garlic, peeled and minced 2 cloves garlic, peeled and minced 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese 1 small onion, finely chopped 1 small onion, finely chopped 3/4 cup dry bread crumbs 3/4 cup dry bread crumbs 1/2 cup chopped green bell pepper 1/2 cup chopped green bell pepper 2 tablespoons dried parsley 2 tablespoons dried parsley 2 tablespoons Italian-style seasoning 2 tablespoons Italian-style seasoning ground black pepper to taste ground black pepper to taste 1 1/2 cups butter, melted 1 1/2 cups butter, melted 1/2 cup shredded mozzarella cheese 1/2 cup shredded mozzarella cheese

6. Directions Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange mushroom caps hollow side up in the baking dish. Arrange mushroom caps hollow side up in the baking dish. In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist. In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist. Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter. Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter. Bake in the preheated oven 30 minutes, or until lightly browned Bake in the preheated oven 30 minutes, or until lightly browned

8. Jamie's Cranberry Spinach Salad Prep Time: Prep Time: 10 Min 10 Min Cook Time: Cook Time: 10 Min 10 Min Ready In: Ready In: 20 Min 20 Min Ingredients Ingredients 1 tablespoon butter 1 tablespoon butter 3/4 cup almonds, blanched and slivered 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 1 cup dried cranberries 2 tablespoons toasted sesame seeds 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup white sugar 2 teaspoons minced onion 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil 1/2 cup vegetable oil

9. Directions Directions In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

11. Cranberry-Sage Mini Crab Cakes Prep Time: Prep Time: 20 Min 20 Min Cook Time: Cook Time: 12 Min 12 Min Ready In: Ready In: 47 Min 47 Min Ingredients Ingredients 1/2 cup mayonnaise 1/2 cup mayonnaise 1/4 cup dried cranberries 1/4 cup dried cranberries 1 1/2 teaspoons McCormick® Rubbed Sage 1 1/2 teaspoons McCormick® Rubbed Sage 1/2 teaspoon finely grated orange peel 1/2 teaspoon finely grated orange peel 1/4 teaspoon McCormick® Coarse Ground Black Pepper 1/4 teaspoon McCormick® Coarse Ground Black Pepper 1/4 teaspoon salt 1/4 teaspoon salt 4 tablespoons butter, divided 4 tablespoons butter, divided 1/2 cup finely chopped celery 1/2 cup finely chopped celery 1/4 cup finely chopped onion 1/4 cup finely chopped onion 1 pound lump crabmeat 1 pound lump crabmeat 1 cup crumbled corn bread 1 cup crumbled corn bread 1 egg, lightly beaten 1 egg, lightly beaten

12. Directions Directions Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly. Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly. Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.

14. Double-Chocolate Cheesecake Prep Time: Prep Time: 20 Min 20 Min Ready In: Ready In: 5 Hrs 5 Min 5 Hrs 5 Min Ingredients Ingredients 24 OREO Cookies, crushed 24 OREO Cookies, crushed 1/4 cup butter or margarine, melted 1/4 cup butter or margarine, melted 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 cup sugar 2 tablespoons flour 2 tablespoons flour 1 teaspoon vanilla 1 teaspoon vanilla 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted 4 eggs 4 eggs 1/2 cup blueberries 1/2 cup blueberries

15. Directions Directions Heat oven to 325 degrees F. Heat oven to 325 degrees F. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Footnotes Footnotes Size-Wise: Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill. Size-Wise: Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill. How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan. How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan. Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate. Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate.

17. Chocolate-Filled Crescents Prep Time: Prep Time: 5 Min 5 Min Ready In: Ready In: 25 Min 25 Min Ingredients Ingredients 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls 1/2 cup mini chocolate chips 1/2 cup mini chocolate chips Powdered sugar, if desired Powdered sugar, if desired

18. Directions Directions Heat oven to 350 degrees F. Separate dough into 8 triangles. Heat oven to 350 degrees F. Separate dough into 8 triangles. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar. Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

20. Rosemary Roasted Turkey Prep Time: Prep Time: 25 Min 25 Min Cook Time: Cook Time: 4 Hrs 4 Hrs Ready In: Ready In: 4 Hrs 45 Min 4 Hrs 45 Min Ingredients Ingredients 3/4 cup olive oil 3/4 cup olive oil 3 tablespoons minced garlic 3 tablespoons minced garlic 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh basil 1 tablespoon Italian seasoning 1 tablespoon Italian seasoning 1 teaspoon ground black pepper 1 teaspoon ground black pepper salt to taste salt to taste 1 (12 pound) whole turkey 1 (12 pound) whole turkey

21. Directions Directions Preheat oven to 325 degrees F (165 degrees C). Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C). Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).