A
Season of Flavor and Togetherness
Picture sunlight streaming into your kitchen, the scent of butter and herbs in the air, and your loved ones nearby, laughing. These little moments make the holidays special.
This issue of Gatherings™ features recipes for real life—impressive for large groups but easy for busy seasons. From turkey, tenderloin and soul-warming sides to festive drinks and treats perfect for little hands, every recipe helps you create something special without spending all day in the kitchen.
With fresh ingredients and trusted staples from Price Chopper, you have everything you need to make this season delicious.
From our family to yours: happy holidays and happy cooking.
4 Thanksgiving Feast
Recipes for perfectly tender turkey, buttery sides and desserts worth fighting over. Your guide to the ultimate Thanksgiving spread. 20 Holiday Charcuterie & Small Bites
Discover beautiful boards, festive cheese spreads and irresistible small bites to make snacking unforgettable this season. 34 Cocktails & Mocktails
Sip on sparkling mocktails, cozy sips and festive fizzy drinks designed to bring cheer to every gathering.
50 Christmas Gatherings
Set the scene with show-stopping main dishes, comforting sides and festive touches for a magical Christmas table.
62 Bring in the New Year
Party-ready bites and dips that make celebrating endings, beginnings and everything in between simple and delicious. 72 Kids Club
Tiny hands, big fun and recipes that make memories (and messes) worth it.
Price Chopper and Vimax Media.
Thanksgiving Feast
We’re here to help make your Thanksgiving simple, with good food, shared stories and a table full of gratitude. These recipes capture the season’s warmth: slow-cooked comfort, goldenroasted sides and a touch of sweetness to end the meal. Whether you’re hosting a crowd or keeping it cozy, Price Chopper has everything you need to fill every plate with less stress and more flavor.
Cider-Roasted Turkey Breast
Prep: 20 minutes plus standing
Roast: 1 hour 10 minutes • Serves: 6
1 large carrot, chopped
1 medium yellow onion, halved and chopped
1 cup apple cider
3/4 cup unsalted chicken or turkey stock
2 garlic cloves, minced
4 Tbsp. unsalted butter, softened
1 Tbsp. chopped fresh thyme
1 Tbsp. finely chopped fresh sage plus additional for garnish (optional)
1 tsp. salt
1/2 tsp. black pepper
1 boneless, skinless turkey breast (about 21/2 pounds)
1 Tbsp. cornstarch
1. Preheat oven to 375°. In 13 x 9-inch baking dish, stir carrot, onion, cider and stock. In small bowl, stir garlic, butter, thyme, sage, 3/4 teaspoon salt and pepper. Place turkey on top of carrot mixture in prepared dish; rub butter mixture over top of turkey. Roast turkey 1 hour 10 minutes or until internal temperature reaches 165°; transfer to cutting board, tent with aluminum foil and let stand 10 minutes.
2. Strain cooking liquid into medium saucepot; discard solids. Add remaining 1/4 teaspoon salt; heat to a boil over mediumhigh heat. In small bowl, whisk cornstarch and 1 tablespoon cold water; whisk into saucepot and cook 30 seconds or until thickened. Makes about 11/2 cups gravy.
3. Thinly slice turkey; serve with gravy sprinkled with sage, if desired.
Approximate nutritional values per serving (5 ounces turkey, 1/4 cup gravy): 320 Calories, 11g Fat, (6g Saturated), 140mg Cholesterol, 550mg Sodium, 7g Carbohydrates, 0g Fiber, 4g Sugars, 0g Added Sugars, 46g Protein
Thanksgiving Feast
Slow Cooker Thanksgiving Stuffing
Prep: 15 minutes • Slow Cook: 2 hours
Serves: 12
8 slices thick-cut bacon, chopped Nonstick cooking spray
1 loaf (20 ounces) sliced honey wheat bread, cut into 1-inch pieces
2 medium celery ribs, chopped
1 large egg
1 large Granny Smith apple, halved, cored and chopped
2 cups chicken broth
1/2 cup chopped leeks
1 tsp. dried oregano
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup cold unsalted butter, cut into 1/2-inch pieces (1 stick)
1/3 cup roasted salted pepitas
1. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
2. Spray 5- to 6-quart slow cooker with cooking spray. Add bread, celery, egg, apple, broth, leeks, oregano, sage, thyme, salt, pepper and bacon and toss; sprinkle with butter. Cover and cook on high 2 hours or low 4 hours or until top is lightly browned. Makes about 6 cups.
3. Serve stuffing sprinkled with pepitas.
Approximate nutritional values per serving (1/2 cup): 253 Calories, 13g Fat (6g Saturated), 40mg Cholesterol, 516mg Sodium, 27g Carbohydrates, 3g Fiber, 5g Sugars, 3g Added Sugars, 8g Protein
Roasted Maple Sweet Potatoes with Caramelized Onions & Bacon
Prep: 25 minutes
Cook/Roast: 40 minutes • Serves: 12
5 pounds sweet potatoes, peeled and cut into 1-inch pieces
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground cinnamon
8 slices smoked bacon (about 1/2 pound), cut crosswise into 1/2-inch pieces
2 medium yellow onions, each cut in half and thinly sliced
3/4 cup maple syrup
1 1/2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh thyme leaves
1. Preheat oven to 425°. In large bowl, toss sweet potatoes, oil, salt, pepper and cinnamon; spread on 2 rimmed baking pans. Roast potatoes 40 minutes or until potatoes are browned, stirring once.
2. In large skillet, cook bacon over medium heat 8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate.
3. Drain all but 3 tablespoons bacon drippings from skillet. Add onions; cook over medium heat 8 minutes or until tender and lightly browned, stirring occasionally. Reduce heat to medium-low; cook 15 minutes or until onions are very tender and browned, stirring frequently. Stir in syrup, lemon juice and thyme; cook 5 minutes or until syrup is reduced by half and slightly thickened.
4. In large bowl, toss potatoes, bacon and onion mixture.
Approximate nutritional values per serving:
255 Calories, 4g Fat (1g Saturated), 5mg Cholesterol, 511mg Sodium, 50g Carbohydrates, 6g Fiber, 24g Sugars, 12g Added Sugars, 5g Protein
Thanksgiving Feast cont'd
Gourmet White Mac & Cheese
Prep: 25 minutes • Bake: 30 minutes • Serves: 12
1 package (16 ounces) penne pasta
6 Tbsp. unsalted butter
1 cup panko breadcrumbs
1/4 cup shredded Parmesan cheese
1/4 cup all-purpose flour
4 cups whole milk
8 ounces fontina cheese, shredded (about 2 cups)
8 ounces Gruyère cheese, shredded (about 2 cups)
8 ounces sharp white Cheddar cheese, shredded (about 2 cups)
1 tsp. salt
1/2 tsp. ground black pepper
4 large Roma tomatoes, each cut into 1/4-inch-thick slices
Chef Tip
rotini
1. Preheat oven to 375°. Heat large covered saucepot of salted water to a boil over high heat. Add pasta; cook as label directs and drain.
2. In medium microwave-safe bowl, heat 2 tablespoons butter in microwave oven on high 45 seconds or until melted. Add breadcrumbs and Parmesan; stir until breadcrumbs are moistened.
3. In large saucepot, melt remaining 4 tablespoons butter over medium heat. Whisk in flour; cook 2 minutes, stirring constantly. Stir in milk; heat to a boil over medium-high heat, whisking constantly until mixture is smooth and thickened. Remove saucepot from heat. Stir in cheeses, salt and pepper; fold in pasta until well coated with sauce.
4. Pour pasta mixture into 13 x 9-inch baking dish. Arrange tomatoes in single layer over pasta; sprinkle breadcrumb mixture over tomatoes and bake 30 minutes or until edges bubble and top is browned.
Approximate nutritional values per serving: 517 Calories, 28g Fat (17g Saturated), 88mg Cholesterol, 685mg Sodium, 41g Carbohydrates, 2g Fiber, 6g Sugars, 0g Added Sugars, 24g Protein
Bowtie or
pasta can be substituted for penne pasta.
Pumpkin Spice Tres Leches Cake
Prep: 25 minutes plus cooling and chilling Bake: 30 minutes • Serves: 15
Nonstick cooking spray
11/3 cups all-purpose flour
2 tsp. pumpkin pie spice plus additional for garnish (optional)
1 tsp. baking powder
5 large eggs
1 cup granulated sugar
1/2 cup unsalted butter (1 stick), melted and cooled slightly
2 tsp. vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
21/2 cups heavy cream
2 Tbsp. dark rum
1/3 cup powdered sugar
1. Preheat oven to 325°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, whisk flour, pumpkin pie spice and baking powder.
2. In large bowl, with mixer on medium-high speed, beat eggs 1 minute; slowly add granulated sugar and beat 2 minutes or until pale yellow and thickened. Add butter and vanilla extract; beat 1 minute or until incorporated. Gently fold in flour mixture. Pour batter into prepared dish; bake 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely in dish on wire rack.
3. With fork, poke holes all over cake. In large bowl, whisk sweetened condensed milk, evaporated milk, 1 cup cream and rum. Pour milk mixture over cake; cover and refrigerate at least 5 hours or up to overnight.
4. In large bowl, with mixer on medium-high speed, beat powdered sugar and remaining 11/2 cups cream 2 minutes or until soft peaks form; spread over cake. Sprinkle cake with pumpkin pie spice, if desired; cut into 15 pieces.
Approximate nutritional values per serving (1 piece): 449 Calories, 27g Fat (16g Saturated), 138mg Cholesterol, 116mg Sodium, 44g Carbohydrates, 0g Fiber, 34g Sugars, 28g Added Sugars, 8g Protein
TASTE THAT BRINGS THE TABLE TOGETHER
Chobani® season with Savor the
Ghirardelli Chocolate Chip Cookies
INGREDIENTS
1 cup bu er or margarine, so ened
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
¾ cup brown sugar, packed
2 eggs, large
2 teaspoons vanilla
2¼ cups our, unsi ed
1 cup walnuts or pecans, chopped (op onal)
2 cups Ghirardelli Bi ersweet 60% Cacao Baking Chips
DIRECTIONS
1. Heat oven to 375°F.
2. S r our with baking soda and salt; set aside.
3. In large mixing bowl, beat bu er with sugar and brown sugar at medium speed un l creamy and lightened in color.
4. Add eggs and vanilla, one at a me. Mix on low speed un l incorporated.
5. Gradually blend dry mixture into creamed mixture. S r in nuts and chocolate chips.
6. Drop by tablespoon onto ungreased cookie sheets.
7. Bake for 9 to 11 minutes or un l chocolate chip cookies are golden brown.
GHIRARDELLI BAKING CHIPS
'Bluebeny Wre-
This blueberry cream cheese pastry wreath is beautiful, delicious, and very easy to make! With its festive shape and scrumptious flavor combo, it's the perfect treat to serve during the holidays or any time ofyear.
1ngr�
2 (8 oz) tubes ofrefrigerated crescent roll dough
1 (8oz ) package cream cheese
1/4 cup granulated sugar
1 lemon, zested
1 egg yolk plus 1 egg for egg wash
1 (21 oz.) can Lucky Leaf Premium Blueberry Fruit Filling 1/2 cup powdered sugar
3 tsp. milk
1/4 cup sliced almonds, toasted
Preheat oven to 375 degrees. In a mixing bowl, beat together cream cheese and granulated sugar until smooth. Stir in the lemon zest and egg yolk. Set aside.
Unroll crescent roll dough & separate into triangles. On greased large cookie sheet, Jay out crescent rolls in a sunburst pattern, with wider ends forming the inner circle & overlapping some. Center circle should be about 4 inches across.
Drop spoonfuls ofcream cheese mixture onto bottom circle ofcrescent dough and top with blueberry fruit filling. Fold points ofthe dough triangles over to the center and tuck under to form a wreath shape. Brush with egg wash. Bake 15-20 minutes, until golden brown. Cool.
In a small bowl, whisk together powdered sugar and milk. Drizzle over cooled pastry wreath. Sprinkle with toasted almond slices. Enjoy! For more recipes,
THE Holidays ARE WITH BETTER
SHIRLEY TEMPLE
Holiday Charcuterie & Small Bites
The best gatherings often start at the snack table. These festive boards and bite-sized favorites turn casual moments into celebrations. Use simple ingredients and fresh finds from Price Chopper to create quick, beautiful, delicious spreads, so every get-together—planned or impromptu—feels effortless.
Christmas Tree Cheeseball
Prep: 20 minutes plus freezing and chilling • Serves: 16
2 packages (8 ounces each) cream cheese, softened
2 cups shredded sharp white Cheddar cheese
1 cup finely chopped raw almonds
1 cup shredded Parmesan cheese
1/2 cup finely chopped fresh parsley
8 slices Italian dry salami
3 dried apricots, chopped
2 Tbsp. drained sliced pimento stuffed green olives
1 Tbsp. pomegranate arils
Baguette, crackers, and/or pretzels for serving (optional)
1. In large bowl, stir cream cheese, Cheddar cheese, almonds, Parmesan cheese and 2 tablespoons parsley; cover with plastic wrap and freeze 30 minutes. Makes about 3 cups.
2. Using damp hands, form cheese mixture into 5-inch wide x 6-inch tall cone-shaped tree; place flat bottom on serving plate and coat with remaining 6 tablespoons parsley. Wrap cheese “tree” lightly with plastic wrap; refrigerate at least 4 hours or up to overnight.
3. Cut 2 slices salami into 1/8-inch-thick strips; press into sides of cheese “tree” to create “garland”; lay remaining 6 slices salami around bottom of tree to create “tree skirt.” Press apricots, olives and pomegranate arils into tree to create “ornaments.”
4. Serve tree with baguette, crackers and/or pretzels, if desired.
Approximate nutritional values per serving (3 tablespoons): 249 Calories, 22g Fat (10g Saturated), 50mg Cholesterol, 410mg Sodium, 5g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 10g Protein
Chef Tip
For a festive tree topper, use a star-shaped cracker or cut a slice of baguette into a star with a star-shaped cookie cutter and toast until crispy.
Holiday Charcuterie & Small Bites
Mediterranean
Whipped Feta Bites
Prep: 25 minutes
Roast: 15 minutes • Serves: 8
1/3 cup drained and rinsed chickpeas
1 Tbsp. olive oil
1/4 (8-ounce) package cream cheese, softened
1/2 cup crumbled feta cheese
2 Tbsp. fresh lemon juice
1 tsp. chopped fresh dill plus additional for garnish
1/2 tsp. garlic powder
24 square original cracker thins
3 Tbsp. chopped roasted red peppers
2 Tbsp. finely chopped English cucumber
1. Preheat oven to 400°. Dry chickpeas with paper towel. In small bowl, toss chickpeas and oil; spread on rimmed baking pan. Roast chickpea mixture 15 minutes or until golden brown and crisp, stirring once.
2. In food processor, purée cream cheese, feta cheese, lemon juice, dill and garlic powder on high until smooth, scraping bowl occasionally. Makes about 9 tablespoons.
3. Spread cheese mixture onto crackers; sprinkle with peppers, cucumber, roasted chickpeas and dill, if desired. Makes 24 bites.
Approximate nutritional values per serving (3 bites): 108 Calories, 7g Fat (3g Saturated), 16mg Cholesterol, 233mg Sodium, 8g Carbohydrates, 1g Fiber, 2g Sugars, 1g Added Sugars, 3g Protein
How to Build Your Best Charcuterie Board
Charcuterie boards are the ultimate appetizer, presenting a combination of delicious bites for every palate. Whether for the holiday, game days or special gatherings, it’s worth knowing how to build boards that satisfy any crowd on any occasion.
Experimentation is key to charcuterie boards, so get creative and have fun. Use the following components as inspiration to create your best board every time.
Something Meaty
Cured and smoked meats are the stars of charcuterie boards. Feature smoky salami, melt-in-your-mouth prosciutto, or spice things up with pepperoni, sopressata or hot capicola. No matter which meat you choose, plan for one to two ounces per person.
Something Cheesy
Make your board sing with a variety of cheeses. We recommend at least three types; think stinky, smoky and tangy. Whether it’s blue, Gouda and goat cheese or Gorgonzola, mozzarella and havarti, use a mix of cheeses with different textures, flavors, types and styles.
Something Crunchy
It’s easy to add craveable crunch to your boards. Start with crispy carriers for your bold charcuterie bites. Everything from toasted sourdough and ciabatta to multigrain crackers and crostini will make your board deliciously cohesive. Craving more crunch? Go nuts with protein-packed almonds, walnuts, pecans or pistachios.
Something Fresh
Lighten things up with fresh elements. Berries, melons, cucumbers and cherry tomatoes are perfect for summer boards, while winter boards give citrus, grapes, carrots and dried fruits a place to shine.
Something Pickled
With intense flavors, pickled elements bring the party. Add sliced pickles, cornichons, olives (green, black or both), pickled onions or sun-dried tomatoes.
Something Spreadable
Spreads add contrasting tastes and textures that help bridge any flavor gaps. Try tasty spreads like hummus, dips, cream cheese, mustards, jams or preserves; choose one or set out a sweet and savory duo.
Something Sweet
Balance out all the savory flavor with a touch of sweetness from treats like chocolatecovered pretzels or candied nuts.
Holiday Charcuterie & Small Bites
Wreath-Shaped Cheese, Meat and Hummus Board
Prep: 20 minutes • Serves: 12
1 wheel (8 ounces) Brie cheese
1/4 cup rosemary leaves plus 7 (2-inch) rosemary sprigs
3 fresh cranberries
1/2 (7-ounce) package sliced Genoa salami
2/3 cup cubed Swiss cheese
1/2 (6-ounce) package sliced original pepperoni
1/2 cup drained stuffed Manzanilla olives
2/3 cup cubed mild Cheddar cheese
1 package (3 ounces) sliced prosciutto, torn in half crosswise and shaped into bundles
2/3 cup cubed Colby Jack cheese
1/2 cup drained pitted ripe olives
1 container (10 ounces) plain hummus
2 cups pita chips
2 cups assorted crackers for serving (optional)
1. Place Brie cheese in center of round cutting board. Using 4-inch Christmas tree-shaped cookie cutter, press 1/2-inch deep into cheese; gently remove cheese in cut out. Fill cut out with 1/4 cup rosemary leaves; top with cranberries.
2. To make salami rose, place 1 salami slice halfway into glass; fold over rim. Repeat with
remaining slices, overlapping each slice; turn glass over onto plate, pressing glass into salami to adhere, and slowly remove glass. Place rose about 1 inch to the right upper corner of Brie cheese.
3. Moving counter-clockwise from rose, maintaining 1 inch of space around Brie cheese, create piles of Swiss cheese, pepperoni, Manzanilla olives, Cheddar cheese, prosciutto, Colby Jack cheese and ripe olives. Arrange rosemary sprigs sticking out from each pile.
4. Place hummus, pita chips and crackers, if desired, in small bowls; serve with wreath.
Approximate nutritional values per serving (1/12 board): 327 Calories, 24g Fat (11g Saturated), 64mg Cholesterol, 902mg Sodium, 10g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 18g Protein
Delicious ingredients. Iconic sides.
Share more M’m! this season.
Scan for recipes.
Cocktails & Mocktails
Raise a glass to the season with drinks that sparkle, soothe and surprise. From cozy sips by the fire to festive party pours, these recipes offer a little something for everyone, spirited or spirit-free. Fresh herbs, crisp fruit and warm spices bring a cheerful balance that pairs perfectly with holiday gatherings of every kind.
Fall Apple & Herb Smash
Prep: 10 minutes plus chilling • Serves: 2
Apple-Herb Shrub
6 fresh sage leaves
4 thyme sprigs
1 cinnamon stick
1 medium Honeycrisp apple, grated 1/3 cup granulated sugar
1/3 cup apple cider vinegar
Fall Apple & Herb Smash
3 fluid ounces (6 Tbsp.) bourbon whiskey
1 fluid ounce (2 Tbsp.) simple syrup
4 thin slices Honeycrisp apple plus additional for garnish (optional)
3 thin slices fresh ginger 1/4 lemon, cut into wedges
Ice
2 fluid ounces (1/4 cup) lemon sparkling seltzer water
Sage leaves for garnish (optional)
Apple-Herb Shrub
1. In medium bowl, toss sage, thyme, cinnamon stick, apple and sugar; cover and refrigerate at least 2 or up to 6 days.
2. Strain herb mixture through fine-mesh strainer into small bowl, pressing on solids to extract liquid; whisk in vinegar. Transfer to an airtight container; refrigerate up to 3 months. Makes about 1/2 cup shrub.
Fall Apple & Herb Smash
3. In cocktail shaker, muddle bourbon, simple syrup, apple, ginger and lemon wedge with muddler or wooden spoon handle; add 2 fluid ounces (1/4 cup) shrub. Fill shaker halfway with ice; cover and shake vigorously.
4. Fill 2 (12-ounce) highball glasses with ice; strain bourbon mixture into glasses. Top with seltzer; garnish with apple slices and/or sage leaves, if desired. Makes 2 smashes.
Approximate nutritional values per serving (1 smash): 236 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 3mg Sodium, 36g Carbohydrates, 2g Fiber, 32g Sugars, 24g Added Sugars, 0g Protein
Chef Tips
To make simple syrup: Stir a 1:1 ratio of sugar to water in a small saucepan (i.e., 1 cup sugar to 1 cup water), and heat to a boil. Reduce the heat and simmer until the mixture is clear; do not stir. Similar to a pestle, a muddler is a long stick used to mash fruits, herbs and spices in the bottom of a cocktail shaker or glass.
Holiday Cran-Cider Punch
Prep: 10 minutes • Serves: 12
2 Tbsp. pumpkin pie spice
1 bottle (2 liters) ginger ale, chilled
2 cups apple cider, chilled
2 cups cranberry juice, chilled
2 medium oranges, thinly sliced crosswise
1 medium Granny Smith or Honeycrisp apple, halved, cored and thinly sliced 3/4 cup fresh cranberries
Cinnamon sticks and/or pomegranate arils for garnish (optional)
1. Spread pumpkin pie spice in shallow dish; wet rims of 12 (16-ounce) glasses with water and dip into pumpkin pie spice to coat.
2. In large punch bowl, stir ginger ale, cider and cranberry juice; stir in oranges, apple and cranberries. Makes about 15 cups.
3. Serve punch in prepared glasses garnished with cinnamon sticks and/or pomegranate arils, if desired.
Approximate nutritional values per serving (11/4 cups): 119 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 15mg Sodium, 30g Carbohydrates, 1g Fiber, 28g Sugars, 0g Added Sugars, 1g Protein
Cocktails & Mocktails
cont'd
Chef Tips
Butter mixture can be prepared, covered and refrigerated up to 1 week. Bring to room temperature before using.
Hot Buttered Rum
Prep: 10 minutes • Cook: 5 minutes • Serves: 6
1/2 cup packed light brown sugar
4 Tbsp. unsalted butter, softened
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
11/2 cups (12 fluid ounces) dark or spiced rum
41/2 cups (36 fluid ounces) boiling water Cinnamon sticks, orange slices and whole cloves for garnish (optional)
1. In small bowl, with fork, mix brown sugar, butter, cinnamon, cloves and nutmeg until a well-blended paste forms.
2. Into 6 (10-ounce) mugs, add 11/2 tablespoons butter mixture and 2 to 4 tablespoons (1 to 2 fluid ounces) rum. Add 3/4 cup (6 fluid ounces) water to each mug; stir until brown sugar dissolves. Garnish with cinnamon stick and orange slice studded with whole cloves, if desired. Makes 6 buttered rums.
Approximate nutritional values per serving (1 buttered rum): 278 Calories, 8g Fat (5g Saturated), 20mg Cholesterol, 18mg Sodium, 21g Carbohydrates, 2g Fiber, 18g Sugars, 18g Added Sugars, 0g Protein
Herby Cranberry-Lime Cocktail
Prep: 10 minutes plus chilling
Cook: 20 minutes • Serves: 4
3 (4-inch) rosemary sprigs plus additional for garnish (optional)
2 cups fresh cranberries plus additional for garnish (optional)
1 cup granulated sugar
1 tsp. lime zest
1 1/2 cups club soda
2 Tbsp. fresh lime juice Ice
1 cup vodka
1 can (12 ounces) ginger ale Lime wedges for garnish (optional)
1. In medium saucepot, cook rosemary sprigs, cranberries, sugar and lime zest over medium heat 5 minutes or until sugar is dissolved and berries begin to burst, stirring occasionally. Whisk in club soda; reduce heat to mediumlow and simmer 15 minutes, stirring occasionally.
2. Strain cranberry mixture through fine-mesh strainer into glass measuring cup, pressing on solids to release liquid; stir in lime juice and refrigerate 2 hours or until chilled. Makes about 11/2 cups.
3. In 4 (10-ounce) glasses, divide ice, vodka and cranberry mixture; gently stir and top with ginger ale. Garnish cocktails with lime wedges, rosemary sprigs and cranberries, if desired. Makes 4 cocktails.
Approximate nutritional values per serving (1 cocktail): 374 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 14mg Sodium, 63g Carbohydrates, 1g Fiber, 60g Sugars, 59g Added Sugars, 0g Protein
WE HATE PLAIN COFFEE TOO
because you’ve been good all... today.
Christmas Gatherings
The holidays sparkle brightest when the table is full. These recipes mix classic comfort with playful twists, from mains that steal the show to sides no one can resist going back for. With fresh, highquality ingredients and everyday staples from Price Chopper, you can spend less time in the kitchen and more time savoring every bite.
Antipasto Pull-Apart Bread
Wreath
Prep: 20 minutes plus standing
Bake: 30 minutes • Serves: 12
1 Tbsp. olive oil
1 package (16 ounces) pizza dough, thawed, if necessary
4 garlic cloves, minced
1 wedge (8 ounces) fontina cheese, grated
1 cup shredded Parmesan cheese
1/2 cup chopped, drained roasted red peppers
1/2 cup chopped, drained marinated artichoke hearts
1/4 cup chopped, drained black and/or green olives
1/4 cup chopped, drained mild banana peppers
All-purpose flour for dusting
18 slices Italian dry salami
2 tsp. Italian seasoning
1 cup halved cherry tomatoes
2 Tbsp. chopped fresh Italian parsley
1. Line rimmed baking pan with foil. Coat large bowl with oil; add dough, cover with plastic wrap and let stand in warm place 1 hour or until dough has almost doubled in size.
2. Preheat oven to 375°. In medium bowl, toss garlic, cheeses, red peppers, artichoke hearts, olives and banana peppers. Makes about 4 cups antipasto mixture.
3. On lightly floured work surface, roll or stretch dough to 24 x 8-inch rectangle. Leaving 1/2-inch border, top dough with salami and antipasto mixture. Starting from long end, roll up dough tightly and pinch edges to seal. Form dough into a wreath shape and place on prepared pan; sprinkle with Italian seasoning. With sharp knife, make 12 cuts, about 2 inches apart, halfway through wreath, being careful not to cut all the way through.
4. Bake wreath 30 minutes or until golden brown. Cut wreath into 12 pieces; serve topped with cherry tomatoes and parsley.
Approximate nutritional values per serving (1 piece): 269 Calories, 15g Fat (6g Saturated), 38mg Cholesterol, 825mg Sodium, 21g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 13g Protein
Three-Cheese
Garlic Mashed Potatoes
Prep: 25 minutes • Cook: 14 minutes
Serves: 8
6 medium garlic cloves, peeled and smashed
4 pounds russet potatoes, peeled and cut into 1-inch pieces
1 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh chives
1/2 tsp. salt
1/2 tsp. black pepper
1. In large saucepot, heat garlic, potatoes and enough salted water to cover potatoes by about 2 inches to a boil over high heat; reduce heat to medium and simmer 12 minutes or until potatoes are fork-tender. Drain potato mixture; transfer back to saucepot.
2. In medium microwave-safe bowl, heat cream in microwave oven in 20-second increments until warm.
3. Stir potatoes over medium heat 2 minutes, mashing with back of wooden spoon; remove from heat. Add cheeses and cream; with masher, mash until smooth. Stir in chives, salt and pepper. Makes about 8 cups.
Approximate nutritional values per serving (1 cup): 385 Calories, 22g Fat (13g Saturated), 68mg Cholesterol, 386mg Sodium, 39g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 12g Protein
Christmas Gatherings
Beef Tenderloin with GarlicParmesan Caramelized Onions
Prep: 20 minutes • Roast/Cook: 30 minutes • Serves: 8
2 garlic cloves, minced
5 Tbsp. unsalted butter, softened
1 Tbsp. grated Parmesan cheese
1 tsp. chopped fresh basil
2 large yellow onions, halved and thinly sliced
1 tsp. granulated sugar
1 center-cut beef tenderloin (about 3 pounds)
11/2 tsp. kosher salt
1 tsp. ground black pepper
2 Tbsp. olive oil
1 Tbsp. plus 1 tsp. cornstarch
1/4 cup dry red wine such as Cabernet Sauvignon or Pinot Noir
2 cups beef broth
1. Preheat oven to 350°. In small bowl, stir garlic, 3 tablespoons butter, cheese and basil.
2. In large skillet, melt garlic mixture over medium-low heat. Add onions and 2 tablespoons water; cover and cook 10 minutes, stirring occasionally. Uncover; cook 10 minutes or until very soft, stirring occasionally. Add sugar; cook 10 minutes or until golden brown, stirring occasionally. Makes about 11/4 cups onions.
3. Sprinkle beef with 1 teaspoon salt and 3/4 teaspoon pepper. In separate large skillet, heat oil over medium-high heat; add beef and sear 1 minute on each side or until outside is browned. Place beef in large roasting pan; roast 25 minutes or until internal temperature reaches 135° for medium-rare. Transfer beef to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Cut beef into 24 slices.
4. In small bowl, whisk cornstarch and 3 tablespoons water. Place roasting pan with drippings across 2 burners over medium heat. Add wine; cook 1 minute, scraping browned bits from bottom of pan with wooden spoon. Add broth; heat to a simmer, stirring occasionally. Whisk in cornstarch mixture; cook 2 minutes or until thickened, whisking frequently. Remove from heat; whisk in remaining 2 tablespoons butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Makes about 2 cups gravy.
5. Slice beef; serve topped with onions and gravy.
Approximate nutritional values per serving (3 slices beef, 21/2 tablespoons onions, 1/4 cup gravy): 537 Calories, 42g Fat (17g Saturated), 124mg Cholesterol, 677mg Sodium, 6g Carbohydrates, 1g Fiber, 2g Sugars, 1g Added Sugars, 31g Protein
Christmas Gatherings
Green Beans with Parmesan-Garlic Crumbs
Prep: 25 minutes plus cooling • Cook: 17 minutes • Serves: 10
1 garlic clove
21/2 cups packed cubed French baguette (about 5 ounces)
5 Tbsp. unsalted butter
2 Tbsp. grated Parmesan cheese
3/4 tsp. salt
21/2 pounds fresh green beans, trimmed
1 Tbsp. plus 1 tsp. Dijon mustard
1 Tbsp. plus 1 tsp. fresh lemon juice
1/2 tsp. ground black pepper
Chef Tip
Breadcrumb mixture can be prepared and stored in zip-top plastic bag up to 2 days in advance. Green beans can be trimmed and stored in zip-top plastic bag up to 1 day in advance.
1. Heat large covered saucepot of salted water to a boil over high heat. In food processor, pulse garlic until chopped. Add bread; process 15 seconds or just until coarse crumbs form. In large skillet, melt 21/2 tablespoons butter over medium heat. Add breadcrumb mixture; cook 12 minutes or until crisp and golden brown, stirring frequently. Remove skillet from heat and cool 5 minutes; stir in cheese and 1/4 teaspoon salt.
2. Add green beans to saucepot; return water to a boil. Reduce heat to medium; cook 5 minutes or until tender-crisp. Drain beans.
3. In same saucepot, melt remaining 21/2 tablespoons butter over medium heat. Stir in mustard, lemon juice, pepper and remaining 1/2 teaspoon salt. Add green beans; toss. Add breadcrumb mixture; toss. Makes about 7 cups.
Approximate nutritional values per serving (about 3/4 cup): 136 Calories, 7g Fat (4g Saturated), 16mg Cholesterol, 328mg Sodium, 17g Carbohydrates, 4g Fiber, 5g Sugars, 0g Added Sugars, 4g Protein
Simply Sophisticated Holiday Table Décor
Setting your table for the holidays can seem like a chore. However, there are many ways you can transform your dinner table into a beautiful sight for guests to enjoy, without too much fuss. Try these simply sophisticated table décor ideas that will add elegance to your holiday setting.
Add Colorful Foods
Using food can be a simple and visually appealing way to create an attractive setting. Fruits such as pears, oranges and cranberries, or even small pumpkins and gourds, can make lovely centerpieces. Fill a few glass jars or vases with food items that add color to your setting.
Bring the Outdoors Inside
Use what you can from the great outdoors. Complement your centerpiece with twigs, leaves, berries, pine cones, branches and a few ornaments or ribbons to enhance the holiday look. Remember not to overfill your table – less can be more appealing.
Make Place Cards
Handwritten place cards are simple to create and enhance your table with a personal touch. For a more professional look, use thicker paper stock and your home printer.
Light Up the Table
Candles are an inexpensive way to add an elegant touch to your dinner table. Tiny tea lights in small Mason jars can create a simple, stylish look, or try pillar candles inside large, clear jars and arrange nuts or pine cones around the outside. You can also try using a string of white holiday lights and pine branches to add a little winter sparkle.
Remember the Details
Tie your silverware or napkins with a lovely piece of ribbon or twine, then use a few twigs, berries or a cinnamon stick to complete the look. You can also leave candies or mints near each place setting as a gift for your guests. Remember, the smallest details can leave a lasting impression.
BOLD FLAVOR CRAFTED FOR YOUR KITCHEN
The perfect addition to any kitchen, Holland House cooking wines help elevate the meh to the magical with a simple splash of bold, unforgettable flavor. Holland House. Fill life with flavor.
Bring in the New Year
Ring in 2026 with food that’s festive, warm and made for sharing. These crowdpleasers set the tone for the last toast of the year and the first welcome to the next. Whether you’re hosting a party or keeping it low-key, these dips and spreads set the mood for good times and fresh beginnings.
Chef Tip
Serve dip with an assortment of your favorite crackers.
Hot Crab, Pepper Jelly & Bacon Dip
Bread Bowl
Prep: 20 minutes • Bake: 20 minutes
Serves: 12
1 loaf (14 to 14.5 ounces) round sourdough bread
1 cup panko breadcrumbs
1/4 cup unsalted butter, melted
1 package (8 ounces) cream cheese, softened
1 cup shredded mild Cheddar cheese
1/2 cup mayonnaise
1/2 cup red pepper jelly
1/2 tsp. salt
1/2 tsp. ground black pepper
4 slices thick-cut bacon, cooked and chopped
1 1/2 cups refrigerated lump or canned crabmeat, drained and picked through (about 8 ounces)
1/2 cup sliced green onions plus additional for garnish (optional)
1. Preheat oven to 350°. With sharp knife, cut out 4-inch circle from top of bread loaf; remove and reserve soft center of loaf, keeping bottom and sides of loaf intact. Place loaf on rimmed baking pan.
2. In medium bowl, stir breadcrumbs and butter. In large bowl, stir cream cheese, Cheddar cheese, mayonnaise, jelly, salt and pepper; fold in bacon, crabmeat and onions. Fill bread with cheese mixture; sprinkle with breadcrumb mixture and bake 20 minutes or until top is golden brown. Makes about 31/4 cups dip.
3. Cut reserved bread into 1-inch pieces; serve with dip garnished with onions, if desired.
Approximate nutritional values per serving (1/4 cup plus 1 teaspoon dip, 1/12 bread): 322 Calories, 17g Fat (6g Saturated), 42mg Cholesterol, 604mg Sodium, 31g Carbohydrates, 1g Fiber, 8g Sugars, 7g Added Sugars, 10g Protein
Baked Feta with Honey, Walnuts and Thyme
Prep: 15 minutes • Bake: 25 minutes
Serves: 12
2 Tbsp. olive oil
2 blocks (8 ounces each) feta cheese, drained and patted dry
1/4 cup honey
1/2 cup chopped walnuts
11/2 tsp. crushed red pepper flakes
1 tsp. chopped fresh thyme
24 matzo crackers
2 large Honeycrisp apples, halved, cored and thinly sliced
1. Preheat oven to 400°; brush bottom of 13 x 9-inch baking dish with oil. Place cheese in center of prepared dish; drizzle with 2 tablespoons honey and bake 15 minutes.
2. In medium bowl, stir walnuts, crushed red pepper, thyme and 1 tablespoon honey. Remove cheese from oven; top with walnut mixture and bake 10 minutes or until cheese is golden brown and heated through. Makes about 3 cups cheese mixture.
3. Serve cheese mixture drizzled with remaining 1 tablespoon honey along with crackers and apple slices.
Approximate nutritional values per serving (1/4 cup cheese mixture, 5 apple slices, 2 crackers): 408 Calories, 14g Fat (6g Saturated), 34mg Cholesterol, 347mg Sodium, 59g Carbohydrates, 3g Fiber, 10g Sugars, 6g Added Sugars, 12g Protein
Bring in the New Year
Chef Tip
Serve dip with vegetables, crackers and/or sliced baguette.
Beer Cheese Dip Bread Bowl
Prep: 15 minutes • Bake: 25 minutes
Serves: 8
1 loaf (14.5 ounces) white sourdough bread
1 package (8 ounces) cream cheese, softened
11/2 cups shredded sharp Cheddar cheese
11/4 cups shredded low-moisture partskim mozzarella cheese
3/4 cup pale ale
2 tsp. garlic powder
1/2 tsp. cayenne pepper hot sauce
2 tsp. chopped fresh chives
1. Preheat oven to 350°. With sharp knife, cut out about a 3 x 4-inch oval from top of bread loaf; remove and reserve soft center of loaf, keeping bottom and sides of loaf intact. Place loaf on rimmed baking pan.
2. In medium saucepan, heat cream cheese over medium heat 1 minute or until melted, stirring constantly. Stir in Cheddar cheese, 1 cup mozzarella cheese, ale, garlic powder and hot sauce; cook 2 minutes or until cheese is melted, stirring constantly. Fill loaf with cheese mixture; sprinkle with remaining 1/4 cup mozzarella cheese and bake 25 minutes or until top is golden brown. Makes about 41/2 cups dip.
3. Cut reserved bread into 1-inch pieces. Sprinkle dip with chives; serve with reserved bread.
Approximate nutritional values per serving (heaping 1/2 cup dip, 1/8 loaf of bread): 386 Calories, 19g Fat (8g Saturated), 59mg Cholesterol, 654mg Sodium, 31g Carbohydrates, 0g Fiber, 4g Sugars, 2g Added Sugars, 16g Protein
Make a Giant Finish
GET SOME HOLIDAY DIN-SPIRATION
Traveling? At this time of year? Why squeeze onto a plane when you can head down south with a taste of the bayou. Our mouth-watering Cajun Shrimp Pasta recipe will make it a happy holiday, featuring juicy shrimp, delicious veggies, and of course, No Yolks Broad Egg White Pasta. After all, there’s no rule that you gotta stick with turkey for the holidays. Spice up the winter blahs with a fine Cajun feast.
SERVES 6-8
INGREDIENTS
1 lb Shrimp, peeled and deveined
1 tbsp Cajun seasoning
2 tbsp Olive Oil
1 medium red onion, chopped
1 each ryo and bell peppers, sliced
8 oz Cream cheese
½ cup heavy cream
Optional Garnish: green onions, parsley, parmesan peels, lemon wedges, pepper
DIRECTIONS
1. Cook pasta according to package directions.
2. Season the shrimp with Cajun seasoning. In a deep sauté pan over medium high heat, add olive oil. Then, add shrimp and cook 5 minutes per side, or until shrimp are lightly browned and pink. Set aside shrimp.
3. In the same pan reduce heat to medium low. Add red onion and bell peppers. Cook until tender-crisp.
4. Add in cream cheese and heavy cream; Cook and stir until well combined. Add back in the shrimp and cooked noodles.
5. To serve, garnish with additional green onions, parsley, parmesan peels, lemon wedges and pepper.
H O L I DAY C H E E R I N E V E RY B I T E .
Enjoy delicious Keebler® cookies and ready-made pie crusts!
Mix Up Even More HOLIDAY
MAGIC
ORIGINAL CHEXTM PARTY MIX
3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
3 cups Wheat Chex™ cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
24 SERVINGS (1/2 CUP) | TOTAL TIME: 15 MINUTES
© 2025 Peanuts Worldwide LLC
Kids Club
Little hands make the holidays even sweeter. These easy, playful recipes invite kids into the kitchen to mix and decorate their own creations, presenting chances to make memories that will stick around long after the sprinkles and syrup are gone.
Classic Holiday Sugar Cookies
Prep: 1 hour plus freezing, cooling and drying • Bake: 20 minutes • Serves: 32
1 cup granulated sugar
1 cup unsalted butter (2 sticks), softened
1 large egg
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. salt
1/3 cup pasteurized liquid egg whites
1/4 tsp. cream of tartar
4 cups powdered sugar
Assorted food color gels
Assorted holiday sprinkles (optional)
1. In large bowl, with mixer on medium speed, beat granulated sugar and butter 3 minutes or until fluffy, scraping down bowl
occasionally. Add egg and 11/2 teaspoons vanilla extract; beat 2 minutes or until incorporated, scraping down bowl occasionally. Add flour and salt; beat 1 minute or just until incorporated.
2. Place dough between 2 sheets of parchment paper on work surface; roll to 1/4-inch thick. Transfer dough to rimmed baking pan; freeze 30 minutes.
3. Preheat oven to 350°; line 2 rimmed baking pans with parchment paper. Remove parchment paper from dough and place on work surface; cut out cookies with 21/2- to 3-inch Christmas-themed cookie cutters and place 2 inches apart on prepared pan. Gather dough scraps and repeat step 2 to make additional cookies on second prepared pan.
4. In 2 batches, bake cookies 10 minutes or until set and edges are lightly browned; cool completely on wire rack. Makes about 32 cookies.
5. In large bowl, with mixer on medium-high speed, beat egg whites, cream of tartar and remaining 1/2 teaspoon vanilla extract 2 minutes or until frothy; gradually add powdered sugar, 1 cup at a time, making sure each addition is fully incorporated before adding the next. Increase speed to high; beat 5 minutes or until soft peaks form. Makes about 4 cups.
6. Divide icing into smaller bowls; add color gels to create desired colors. Transfer icing to piping bags with small round tips.
7. Decorate cookies with desired icing colors and sprinkles, if desired; let dry at room temperature 6 hours or up to overnight. Store cookies in an airtight container for up to 1 week.
Approximate nutritional values per serving (1 cookie): 181 Calories, 6g Fat (4g Saturated), 21mg Cholesterol, 81mg Sodium, 30g Carbohydrates, 0g Fiber, 21g Sugars, 21g Added Sugars, 2g Protein
Kids Club
Pumpkin Pancake Turkeys
Prep: 25 minutes plus standing
Cook: 4 minutes • Serves: 6
21/2 cups all-purpose flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
3 large eggs
1/4 cup brown sugar
11/4 cups whole milk
1/2 cup 100% pure pumpkin
2 Tbsp. vegetable oil
Nonstick cooking spray
12 mini chocolate chips
1/2 cup drained mandarin oranges
11/2 cups hulled and halved strawberries plus 1/2 strawberry thinly sliced lengthwise into 6 slices
1 medium ripe banana, thinly sliced crosswise 3/4 cup maple syrup
1. In large bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt. In medium bowl, whisk eggs and sugar until frothy; whisk in milk, pumpkin and oil until combined. Stir egg mixture into flour mixture until just combined; let stand 15 minutes. Makes about 31/2 cups batter.
2. Heat griddle or large nonstick skillet over medium heat. In batches, if necessary, lightly spray griddle with cooking spray, and pour 6 (heaping 1/3 cupfuls) batter for each “turkey body” and 6 (3 tablespoons) batter per pancake for each “turkey head” onto heated
griddle; cook 1 minute or until air bubbles develop and underside is an even, golden color. Flip pancakes; cook 1 minute or until bottoms are golden brown. Makes 6 “turkey body” and 6 “turkey head” pancakes.
3. Place 1 “turkey body” pancake and 1 “turkey head” pancake on each of 6 plates to create “turkey.” Place 2 chocolate chips on each “turkey head” to create “eyes”; place 1 orange and 1 strawberry slice on “turkey head” to create “turkey beak.” Arrange banana, and remaining oranges and strawberry halves in rows above pancakes to create “turkey feathers.”
4. Serve pancakes immediately drizzled with syrup.
Approximate nutritional values per serving (1 turkey pancake): 498 Calories, 11g Fat (3g Saturated), 98mg Cholesterol, 475mg Sodium, 90g Carbohydrates, 4g Fiber, 43g Sugars, 33g Added Sugars, 11g Protein
MADE EASY
Impress your guests with a selection of desserts and treats for your holiday celebration.
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