Holiday Favorites

Apple and Onion Stuffin' Muffins

Ingredients:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  
• 1 stick butter, softened
• 1 fresh bay leaf, available in produce department
  
• 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
  
• 1 medium to large yellow skinned onion, chopped
  
• 3 McIntosh apples, quartered and chopped
  
• Salt and pepper
  
• 2 tablespoons poultry seasoning
  
• 1/4 cup chopped fresh parsley leaves
  
• 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
  
• 2 to 3 cups chicken stock, available in paper containers on the soup aisle Preheat oven to 375 degrees F.

Directions:

1. Preheat a large skillet over medium high heat.Add extra-virgin olive oil to skillet and 4 tablespoons butter.
2. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning.
3. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine.
4. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
5. Butter 12 muffin cups, 2 tins, liberally with remaining butter.
6. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it.
7. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

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Cranberry-Pineapple Minis

Prep Time: 10 min

Total Time: 2 hr 40 min

Makes:
24 servings

Ingredients:

• 1 can (20 oz.) DOLE Crushed Pineapple, in juice
• 2 pkg.  (3 oz. each) JELL-O Raspberry Flavor Gelatin
• 1 can (16 oz.) whole berry cranberry sauce
• 2/3 cup  PLANTERS Walnut Pieces
• 1 DOLE Apple, chopped Make It 

Directions:

1. DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan.
2. Bring to boil. Pour over gelatin mixes in large bowl; stir 2 min. until completely dissolved.
3. STIR in pineapple, cranberry sauce, nuts and apple. Spoon into 24 paper-lined 2-1/2-inch muffin cups.
4. REFRIGERATE 2-1/2 hours or until firm. Remove liners.

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Pumpkin Cream Tarts

With Candied Cranberries

Ingredients:

• 3 cups gingersnap cookie crumbs
• 2 tablespoons cinnamon
• 1 1/2 sticks unstated butter
• 2 3/4 cups sugar
• 1 cup cranberries
• 1/2 cup milk
• 1 teaspoon unflavored gelatin
• 1 cup pureed pumpkin
• 2 tablespoons brandy or cognac
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 4 large egg yolks
• 1 cup heavy whipping cream, whipped to stiff peaks

Directions:

1. Make the tart  shells: Preheat oven to 350 degrees F. Combine the gingersnap cookie crumbs, 2 teaspoons cinnamon, and butter into a large bowl. Cover the bottoms and sides of eight 3 1/2 inch tartlet pans with removable bottoms with the crumb mixture. Transfer the tartlet shells to a baking sheet and bake for 10 minutes. Cool completely.
2. Make the cranberry topping:Bring 2 cups sugar and 1/2 cup water to a boil in a small saucepan over high heat. Add the cranberries and cook until they begin to soften. Remove cranberries with a slotted spoon to a small bowl set aside. Reserve cranberry syrup for another use.
3. Make the Filling: Fill a large bowl with ice and water and set aside. Place the milk in a small bowl, sprinkle the gelatin over it, and set aside. Combine pumpkin puree, 3/4 cup sugar, brandy, remaining cinnamon, nutmeg, cloves, and egg yolks in large saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble and a thermometer reads 140 degrees F. Stir in the milk mixture, cook for 1 more minute, transfer the mixture to a medium bowl, and place over the prepared ice bath. Stir occasionally, until cook about 10 minutes. Fold the whipped cream into the chilled pumpkin mixture, fill the prepared shells, and smooth the tops. Chill for 6 hours or overnight. Top each tartlet with a spoonful of the candied cranberries and serve cold.

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Paradise Pumpkin Pie

Prep Time: 30 Minutes

Total Time: 1 Hr 35 Min.

Makes: 8 Servings

Ingredients:

• What You Need  1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
• 1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• divided 1/2 tsp.  vanilla
• 3 eggs, divided
• 1-1/4 cups  canned pumpkin
• 1 cup evaporated milk
• 1 tsp.  ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp.  ground nutmeg
• 1/8 tsp. salt

Directions:

1. PREHEAT oven to 350°F.
2. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate.
3. BEAT cream cheese, 1/4 cup of the sugar and the vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust; set aside.
4. Mix remaining 1/2 cup sugar, remaining 2 eggs, the pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.
5. BAKE 1 hour and 5 min. or until center is set. Cool completely. Store in refrigerator.

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