Drinks & Apps • Holiday Classics with a Twist • Leftover Solutions

Nov.-Dec.

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Disclaimer: The food and nutrition advice in this newsletter is not meant to take the place of your primary care physician. We recommend that you ask your health care provider or registered dietitian for further information specific to your needs.

Redner’s Markets, Inc. • 3 Quarry Road, Reading, PA 19605

Meredith McGrath, RD, LDNCorporate Dietitian • HealthCentsRedner’s Markets

Email your questions to HealthCents@RednersMarkets.comMeredith holds a B.S. in clinical dieteticsfrom the University of Pittsburgh.

3 Drinks & Apps

6 Holiday Classics with a Twist

8 Give Thanks for the Slow Cooker

10 Leftover Solutions

12 Kids Corner

Bite into a Healthy Lifestyle

H e a l t h f u l , a f f o r d a b l e o p t i o n s f o r y o u r f a m i l y

If the holiday season was just one day, I would feel comfortable saying, go crazy

and live it up. However, it tends to last several weeks, with holiday parties, family

dinners, and tempting (but tasty) leftovers everywhere. So, that green light needs

to turn to a cautious yellow! While it may be fun putting the weight on, reality

strikes January 1, and the fun goes away. So pace yourself!

Here’s how:

• Eat breakfast every day. When you skip breakfast, you tend to overeat later in the day. Choose a quick, healthful breakfast option such as yogurt with fruit, or whole-grain cereal with skim milk. www.ouibyyoplait.com

• Drink water. Choosing water keeps you from drinking something else that may be loaded with calories and sugar. People who drink sugar-sweetened beverages tend to consume more calories.

• Limit your alcohol intake. Alcoholic drinks, especially holiday favorites like eggnog, can have many calories.

• Eat smaller portions. You can trick your mindless eating behavior by using smaller plates. We tend to feel deprived if our plates aren’t full, so make yourself happy and fill up (but on a smaller plate)!

• Snack ahead of time. Eat a light, healthful snack before heading to a party. This will help curb your hunger and decrease your visits to the buffet table.

• Slow down and enjoy. By eating slowly, you will not only get to savor the flavor, but be more mindful of what you are putting in your mouth.

• Maintain your physical activity routine. Regular physical activity is an important part of maintaining weight loss. Keep up your good habits before, during and after the new year.

• Pay attention to your appetite. Are you still hungry, or are you eating just because food is there? If you are tempted, walk away for 10 minutes, and if you still think it’s worth it when you come back – eat it.

• Party hard. By socializing more, such as talking, dancing, and playing games, you will turn your attention from food to fun.

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Easy as 1-2-3Many one-bite wonders don’t require cooking and can

be assembled with just a few simple steps. For an instant sweet-and-savory party snack, spoon fruit preserves into mini fillo shells and top with sharp cheddar cheese. Or try blending preserves with nonfat vanilla yogurt to serve as a dip for fresh fruit.

Vary Textures and Flavors

The best holiday appetizer spread includes an assortment of flavors and textures. Add crunch with healthier snack options like unsalted almonds or pistachios, whole-grain crackers and baked pita or potato crisps.

It’s the most wonderful time of the year for entertaining family and friends. Whether hosting a formal dinner or casual gift exchange, kick off the festivities with an array of light and easy-to-prepare party

starters. Create a menu with flavorful small bites to give guests plenty of tempting options to choose from.

Skinny DipsWhile creamy and cheesy dips are

popular party fare, they often top the charts for calories and fat. Slim them down with simple ingredient swaps like nonfat plain Greek yogurt for sour cream, reduced-fat cheese for whole milk varieties, and one-third less fat Neufchâtel cheese for cream cheese.

Pour Some SparkleToast to good cheer with an array of thirst-

quenchers for every guest’s preference. Perfect for the entire family, Welch’s® Sparkling Juice is deliciously crisp and refreshing with a light bubbly sensation. It’s packaged in a unique champagne- style bottle, so it’s an attractive addition to your holiday table.

www.welchs.com

DRINKS

APPS

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Set up a self-serve cocktail bar – The last thing you want is to spend time at your own party fixing drinks. Set up an easy-to-make cocktail bar with precut garnishes, infused vodkas, and cocktail recipes so your guests can help themselves.

Pear, Pistachio & Parmesan Pinwheels Total Time: 30 minutesMakes: 48 servings

1 sheet frozen puff pastry (half a 17.3 oz. pkg.), thawed1 lg. egg, lightly beaten1 cup finely diced USA Red Anjou or Bartlett pear (about 1/2 lg. pear)1/4 cup ground pistachios1/4 cup freshly grated Parmesan cheese1 tsp. coarsely ground black pepper

Place pastry sheet on clean work surface and roll out to smooth seams and create a 10-inch square. Cut square in half, forming two 10” by 5” rectangles. Brush entire surface of each half lightly with some beaten egg. Leaving a 1/2-inch border along a longer edge of each rectangle, sprinkle with pears, pistachios, Parmesan, and pepper, dividing each ingredient evenly between the two.

Starting at the long side opposite the plain border, roll up each pastry like a jelly roll, pressing gently to seal ends, creating a long log. Wrap each log individually in plastic wrap and chill in freezer until firm, at least 1 hour.

Preheat oven to 400° F. Cut each pastry log crosswise into about 24 round pinwheels. Arrange on lined baking sheets, spacing about 1” apart. Bake until pinwheels are puffed and golden brown, about 20 minutes, rotating pans from top to bottom in the oven about halfway through.www.usapears.org

Oh Pear2 oz. Irish whiskey1 oz. puree of USA Red Bartlett pear1/2 oz. pear liqueur1/2 oz. DrambuieIce

Pour ingredients into shaker and fill with ice. Shake well for 30 seconds and strain into chilled cocktail glass. Garnish with USA Red Bartlett pear wedge.

DRINKS

APPS

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Hawaiian Glaze Combine 1/2 cup diced pineapple, 2 tsp. sesame oil, 1 tsp. grated fresh ginger, 1 tsp. low sodium soy sauce, 1 tsp. honey, and 1/4 tsp. red pepper flakes in blender. Cover and blend until smooth.

Stir together pineapple and avocado, set aside. Mix together turkey, cilantro, curry, cumin and green chilies. Divide into 6 burgers. Make a well in center of each burger and fill with 1 Tbsp. pineapple-avocado mixture. Close turkey around filling and arrange on baking pan. Spoon one-half Hawaiian glaze on top of burgers. Broil for 10 minutes, flip over, spread on remaining glaze, and continue cooking for 5 minutes. Arrange baby spinach equally among slider buns. Place burgers on top and serve with reserved pineapple-avocado mixture. Nutrition Facts: 270 Calories, 7 g. Total Fat, 1 g. Saturated Fat, 50 mg. Cholesterol, 290 mg. Sodium, 28 g. Carbohydrates, 27 g. Protein.www.dole.com

Party Skewers with Mustard Dipping Sauce Total Time: 20 minutesMakes: 16 servings

1/4 cup mayonnaise1/2 tsp. honey or to taste2 Tbsp. Dijon mustard1 1/2 tsp. white distilled vinegar1/4 tsp. kosher salt or sea salt or to taste1 red bell pepper, stemmed, seeded, cut into bite-sized pieces1 Avocado from Mexico, halved, pitted, meat scooped out, cut into bite-sized pieces16 salami slices8 slices provolone, Monterey jack or mozzarella cheese, cut in half16” bamboo skewers

Dipping Sauce: Mix mayonnaise, honey, mustard, vinegar and salt in mixing bowl and combine well.Skewers: Fold salami slice and insert onto skewer, follow with half cheese slice folded in half, a piece of avocado, and end with bell pepper.Nutrition Facts: 100 Calories, 8 g. Total Fat, 3 g. Saturated Fat, 20 mg. Cholesterol, 310 mg. Sodium, 2 g. Carbohydrates, 0 g. Fiber, 5 g. Protein. www.avocadosfrommexico.com

In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally. Heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate two hours. In large punch bowl, combine cinnamon syrup, Grape Juice Cocktail, orange juice, lemon juice and soda. Add ice cubes. Nutrition Facts: 55 Calories, 0 g. Total Fat, 0 mg. Cholesterol, 8.9 mg. Sodium, 14 g. Carbohydrates, 0 g. Fiber, 0 g. Protein. www.welchs.com

Holiday in Hawaii SlidersTotal Time: 35 minutes; Makes: 6

1/3 cup Dole® Pineapple Chunks1/4 cup Avocado from Mexico, diced1 1/4 lb. lean ground turkey 2 Tbsp. chopped fresh cilantro 1 Tbsp. curry powder1 Tbsp. cumin powder

1 Tbsp. minced fresh green chili pepper Salt to tasteHawaiian glaze1 1/2 cups baby spinach6 whole grain slider rolls

Add some sparkle to your next holiday party. Garnish drinks with cinnamon sticks or fruit-filled ice cubes to make it extra-festive.

Sparkling Holiday Punch Prep Time: 15 minutes Total Time: 2.5 hoursMakes: 30 servings

3 cups cold water3/4 cups sugar5 cinnamon sticks1 bottle Welch’s® Sparkling Red Grape Juice Cocktail, chilled1 cup orange juice1/2 cup lemon juice3 16 oz. bottles lemon-lime soda, chilled

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There is much to be said about tradition and recipes that have been handed down throughout the generations.

Holiday meals encourage us to reflect on heart-warming memories and connect us to our past, but sometimes

a new twist on an old classic may bring new excitement to the dinner table for the holidays ahead.

StuffingThis is one of my personal favorites. In my family, we ask

whether you want the “wet” stuffing (from inside the turkey) or “dry” (extras baked longer in the oven alone).

Need a change? • Use cornbread as your base.• Add spicy sausage for a kick.• Top with cranberries for color, sweetness and texture.

Total Time: 50 minutesMakes: 18 muffins

6 cups Redner’s White Bread, cut into 1/2” cubes6 cups Redner’s Split Top Wheat Bread, cut into 1/2” cubes1 1/2 cups onion, diced3/4 cup celery, diced3/4 cup carrots, diced2 tsp. olive oil2 tsp. butter spread1 Tbsp. Salt-Free Poultry Seasoning Blend1/4 tsp. salt1/4 tsp. freshly ground black pepper2 cups College Inn® Chicken Broth2 lg. Redner’s Best Eggs, beaten

Avocados at the Holidays?

Sure, why not! Our friends from Mexico provide us with this high-quality fruit throughout the year – even at the holidays! It can add creamy, nutritious flavor to appetizers, side dishes, and even desserts. Not to mention its festive green color, which makes for really fun edible works of art!

www.avocadosfrommexico.com

Preheat oven to 400° F. Arrange bread cubes in single layer on two baking sheets. Bake 8-10 minutes or until lightly browned and crisp. Remove from oven and set aside. In large skillet over medium heat, sauté onion, celery and carrots in olive oil and butter spread until softened. Transfer to a bowl and add bread cubes, poultry seasoning, salt, pepper, chicken broth and eggs. Toss well to combine, adding more broth if desired. Shape mixture into 3/4-cup sized muffins and place into sprayed muffin tins. Bake 20-25 minutes until heated through and crust forms on top. Cool muffins on wire rack for 5 minutes before removing from tin.Nutrition Facts: 70 Calories, 2 g. Fat, 1 g. Saturated Fat, 24 mg. Cholesterol, 200 mg. Sodium, 11 g. Carbohydrates, 1.5 g. Fiber, 2.5 g. Protein.

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Total Time: 65 minutes Makes: 6 servings

4 cups sweet potatoes, washed and cut into 1/4” slices20 oz. can Dole® Pineapple Slices1/2 cup dried cranberries1/4 cup packed brown sugar 3 Tbsp. butter, melted1/2 tsp. ground cinnamon

Preheat oven to 400° F. Spray 12” x 8” baking dish with nonstick cooking spray. Arrange sweet potatoes, pineapple and cranberries in baking dish. Sprinkle with brown sugar. Combine butter and cinnamon in small bowl; drizzle over brown sugar. Cover with aluminum foil. Bake 45 to 50 minutes or until potatoes are tender. Remove foil last 5 to 10 minutes of baking.

Nutrition Facts: 240 Calories, 6 g. Total Fat, 2.5 g. Saturated Fat, 0 mg. Cholesterol, 115 mg. Sodium, 47 g. Carbohydrates, 4 g. Fiber, 2 g. Protein.

www.dole.com

Gravy Always on the table, gravy can be as important as the bird

itself! This holiday necessity is simple to make, but requires a special touch to get it just right.

Need a change? • Whip up some cranberry juice reduction and stir it in with your

pan juices for a festive, cranberry gravy.• Keep with the holiday flavors by adding a few teaspoons of

apple cider. • Like your gravy on the creamier side? Make it with milk!

Garnish with parsley for a pop of color.

Total Time: 25 minutes Makes: 4 cups

1/2 cup butter1 cup thinly sliced white or brown mushrooms1/4 cup diced onion1/4 cup thinly sliced celery1 1/2 tsp. chopped fresh thyme or sage1/2 cup all-purpose flour1 32 oz. carton College Inn® Turkey or Chicken Broth, divided 2 Tbsp. dry white wineCracked black pepper, to taste

Cook mushrooms, onion, celery and thyme until onion is very soft and golden brown, about 5 minutes. Stir in flour and cook, stirring constantly, about 4 to 5 minutes or just until light golden brown.Gradually whisk in 2 cups broth and wine. Cook, stirring frequently with a whisk, about 3 minutes or until thickened and smooth. Let cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.Transfer roasted turkey to platter to rest. Skim fat from pan drippings. Add pan drippings to refrigerated gravy base in medium saucepan; heat over medium heat, stirring frequently with whisk. Add reserved broth 1/4 cup at a time until desired consistency is reached. Simmer until heated through, and season to taste with pepper.

Keep All Guests in MindBeing aware of allergies and special needs is

an important job of being a good host. Having foods on hand that can meet the needs of all guests is important. Schar’s line of gluten-free foods is a great way to ensure your guests can eat the same foods as everyone else, even at the goody table! www.schaer.com

Sweet PotatoesAs a child, I always passed on sweet potatoes. I didn’t

understand why the adults waited all year long to indulge in this dish – until I finally tasted them! This has become one of my favorite splurges of the holiday season.

Need a change?• Who doesn’t love spicy and sweet? Play around with spices

like chipotle chili powder, cumin and coriander to add bold flavors to this sweet dish.

• Add even more sweetness with marshmallows, nuts or dried fruit.

• Make this the holiday dessert by adding a bit more brown sugar, and pairing with vanilla ice cream and caramel sauce. Yum!

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Trying to determine how to bake, roast and warm multiple dishes in one oven? Planning a perfectly timed

Thanksgiving feast brimming with the nostalgic flavors and aromas of the season can be challenging.

Good news! Many classic Thanksgiving dishes are even better when prepared in a slow cooker.

Slow Cooker Butternut Squash and ApplesPrep Time: 15 minutes; Cook Time: 4 hoursMakes: 15 servings

2 small butternut squash, peeled and cut into 1 1/2” chunks (about 8 cups)2 apples, such as Gala, peeled, cored and cut into 1” chunks (about 4 cups)1 lg. red onion, cut into 1” chunks1/2 cup chicken broth1/4 cup apple cider1/4 cup firmly packed brown sugar1/4 cup (1/2 stick) butter, melted1 Tbsp. McCormick® Pumpkin Pie Spice1 tsp. salt1 tsp. McCormick® Thyme Leaves1/2 cup toasted flaked coconut

Place squash, apples and onion in slow cooker. Mix remaining ingredients except coconut in small bowl until well blended. Pour over squash mixture and cover. Cook 3 to 4 hours on high, stirring after 2 hours. Stir before serving. Sprinkle with toasted coconut.

Nutrition Facts: 116 Calories, 4 g. Total Fat, 3 g. Saturated Fat, 8 mg. Cholesterol, 222 mg. Sodium, 19 g. Carbohydrates, 2 g. Fiber, 1 g. Protein.

Slow Cooker Cinnamon Sugar Glazed CarrotsPrep Time: 5 minutes Cook Time: 4 hoursMakes: 8 servings

2 lbs. baby carrots2 Tbsp. butter, melted1/2 cup firmly packed brown sugar1 1/2 tsp. McCormick® Cinnamon, Ground1/2 tsp. McCormick® Ginger, Ground1/2 tsp. salt

Spray 4 qt. slow cooker with nonstick cooking spray. Add carrots and melted butter; toss to coat. Cover. Cook on high 3 to 4 hours or until tender. Mix brown sugar, cinnamon, ginger and salt in small bowl until well blended. Toss cooked carrots with brown sugar mixture in slow cooker just before serving.Nutrition Facts: 123 Calories, 3 g. Total Fat, 2 g. Saturated Fat, 8 mg. Cholesterol, 262 mg. Sodium, 23 g. Carbohydrates, 4 g. Fiber, 1 g. Protein. www.mccormick.com

Nutrition Facts: 96 Calories, 0 g. Total Fat, 0 mg. Cholesterol, 1 mg. Sodium, 24 g. Carbohydrates, 2 g. Fiber, 0 g. Protein. www.mccormick.com

www.mccormick.com

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Slow Cooker Cranberry SaucePrep Time: 5 minutesCook Time: 3 hours, 45 minutesMakes: 8 servings

12 oz. fresh or frozen cranberries 2/3 cup sugar 1 seedless orange, peeled and sectioned2 McCormick® Bay Leaves1 McCormick® Cinnamon Stick

Place all ingredients in slow cooker and cover. Cook 3 hours on high, stirring every hour. Uncover and stir well. Cook, uncovered, 30 to 45 minutes longer on high or until slightly thickened.

Slow Cooker Creamed Corn with Ricotta, Rosemary and BaconPrep Time: 10 minutes Cook Time: 4 hoursMakes: 8 servings

2 lbs. frozen corn kernels (2 16 oz. pkgs.)4 Tbsp. butter, cubedNonstick cooking spray1/2 cup heavy cream4 oz. cream cheese, cubed1 cup ricotta cheese1 Tbsp. sugar1 Tbsp. flour1 tsp. McCormick® Salt1/2 tsp. McCormick® Garlic Powder1/4 tsp. each McCormick® Rosemary Leaves, Thyme Leaves, Paprika, Onion Powder, PepperDash McCormick® Cayenne Pepper (optional)Garnish4-6 strips bacon, cooked and crumbledGreen onions, chopped

Lightly spray slow cooker with nonstick cooking spray. Remove 1 cup corn from packages, and add remaining corn to slow cooker. Add 1 cup corn and remaining creamed corn ingredients, except butter, to blender. Blend until completely smooth. Add to slow cooker along with butter and stir until evenly combined. Cook on high 2-4 hours or on low 4-6 hours, stirring occasionally. Taste and season with additional salt and pepper if desired. Garnish with bacon and green onions (optional).Nutrition Facts: 300 Calories, 14 g. Total Fat, 7 g. Saturated Fat, 40 mg. Cholesterol, 170 mg. Sodium, 34 g. Carbohydrates, 3 g. Fiber, 10 g. Protein. www.mccormick.com

Slow Cooker Pumpkin Cake With Caramel Sauce Prep Time: 10 Minutes Cook Time: 3.5 HoursMakes: 16 servings

Pumpkin Cake:1 pkg. (2-layer size) yellow cake mix1 15 oz. can pumpkin1/4 cup (1/2 stick) butter, melted1/4 cup milk2 eggs2 tsp. McCormick® Pumpkin Pie Spice1 cup chocolate chips

Caramel Sauce:1 cup firmly packed brown sugar1/2 cup heavy cream1/4 cup (1/2 stick) butter1 tsp. McCormick® Pure Vanilla Extract

Spray 6 qt. slow cooker with nonstick cooking spray. For cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place clean, dry hand towel over slow cooker and cover with lid. Cook 3 1/2 hours on low or until cake is almost set.For caramel sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.Carefully remove slow cooker insert and place on wire rack. Pour 1/2 caramel sauce over cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce, and ice cream or whipped cream, if desired.Nutrition Facts: 330 Calories, 14 g. Total Fat, 9 g. Saturated Fat, 47 mg. Cholesterol, 257 mg. Sodium, 48 g. Carbohydrates, 3 g. Fiber, 3 g. Protein. www.mccormick.com

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Whether you love them or hate them, leftovers tend to

be inevitable. Although sending them home with your

guests is a nice gesture, don’t be so quick to empty that

fridge. Be creative and turn those dishes into something

exciting for the remainder of the holiday season.

Total Time: 35 minutes Makes: 6 servings

2 Tbsp. vegetable oil 1 1/4 cups chopped onion 1 cup chopped green bell pepper 2 15.5 oz. cans kidney beans, drained 1 28 oz. can stewed tomatoes, crushed 1 cup red wine 3 cups cubed cooked turkey 1 Tbsp. McCormick® Chili Powder 1 tsp. McCormick® Cilantro Leaves 1 tsp. McCormick® Red Pepper, Crushed 1/2 tsp. salt 1/4 tsp. McCormick® Garlic Powder

Heat oil in large saucepan on medium-high heat. Add onions and bell peppers; cook and stir 5 minutes or until vegetables are tender. Stir in remaining ingredients. Bring to boil on high heat. Reduce heat to low; simmer, uncovered, 25 minutes. Nutrition Facts: 366 Calories, 8 g. Total Fat, 49 mg. Cholesterol, 954 mg. Sodium, 36 g. Carbohydrates, 12 g. Fiber, 31 g. Protein.

www.mccormick.com

Prep Time: 5 minutesCook Time: 20 minutesMakes: 4 servings

2 slices bacon, chopped8 oz. white mushrooms, sliced (about 3 cups)1 lg. carrot, cut in half lengthwise and sliced (about 1 cup)1/2 cup celery 1/2 cup diced onion1 1/2 tsp. fresh thyme leaves or 1/2 tsp. dried1 32 oz. carton College Inn® Turkey Broth2 cups cooked wild rice or one 8 to 10 oz. pkg. precooked wild rice1 to 2 cups pulled cooked turkey2 Tbsp. heavy cream, optional

Cook bacon until crisp in 5 to 6 qt. saucepan or Dutch oven. Remove with slotted spoon and set aside on paper towel. Drain all but 1 Tbsp. bacon drippings. Add mushrooms, carrot, celery, onion and thyme to saucepan. Cook 6 to 8 minutes over medium heat until vegetables are softened. Add broth, wild rice and turkey. Cover and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in cream, if desired, right before serving. Serve topped with bacon.Nutrition Facts: 310 Calories, 9 g. Total Fat, 1.5 g. Saturated Fat, 85 mg. Cholesterol, 550 mg. Sodium, 18 g. Carbohydrates, 4 g. Fiber, 35 g. Protein.

www.collegeinn.com

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If you were over ambitious and got a bigger bird than you needed, you can freeze the leftovers! Remove all of the meat from the bone and place in a freezer bag for up to three months.

Total Time: 15 minutes Makes: 2 sandwiches

2 ciabatta rolls or 4 thick slices Italian bread 2 Tbsp. Ocean Spray® Whole Berry Cranberry Sauce 2 Tbsp. reduced-fat mayonnaise 1 chipotle chili canned in adobo sauce, finely chopped 1/2 cup fresh spinach 2 slices onion 8 oz. sliced turkey 2 1 oz. slices Monterey jack or pepper jack cheese 3 Tbsp. olive oil

Cut rolls in half lengthwise. Stir together cranberry sauce, mayonnaise and chipotle chili. For each sandwich, spread cut surfaces with cranberry mayonnaise mixture. Place 1/4 cup spinach, an onion slice, 4 oz. turkey, and a slice of cheese on bottom half of roll. Place top of roll on sandwich and flatten. Brush both sides with olive oil. Heat sandwiches in panini press according to manufacturer’s directions. Or heat sandwiches in large skillet over medium heat. Place a heavy pan on sandwich and cook 10 minutes, turning once or until sandwich is toasted and hot throughout. Nutrition Facts: 465 Calories, 25 g. Total Fat, 112 mg. Cholesterol, 252 mg. Sodium, 22 g. Carbohydrates, 1 g. Fiber, 38 g. Protein. Source: Ocean Spray

Total Time: 50 minutes Makes: 8 servings

2 pkgs. McCormick® Turkey Gravy Mix 1 tsp. McCormick® Poultry Seasoning 1 1/2 cups milk 1 cup water 2 Tbsp. butter 3 cups cubed cooked turkey 2 cups frozen mixed vegetables 1 refrigerated pie crust (from 15 oz. pkg.)

Preheat oven to 425° F. Mix gravy mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes. Spoon into 9” deep dish pie plate or 2 qt. baking dish. Top with pie crust. Seal edges and cut several slits on top. Bake 30 minutes or until crust is golden brown. Let stand 5 minutes before serving. Nutrition Facts: 318 Calories, 14 g. Total Fat, 55 mg. Cholesterol, 563 mg. Sodium, 28 g. Carbohydrates, 2 g. Fiber, 20 g. Protein.

www.mccormick.com

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What you need: 1 qt. mason jar with lid and ringTwine, sprigs of greens and any other decorative items of your choice

Ingredients: 3/4 cup all-purpose flour3/4 tsp. baking soda3/4 tsp. salt1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels3/4 cup packed brown sugar1/2 cup granulated sugar

Combine flour, baking soda and salt in small bowl. Place flour mixture in mason jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate.

Homemade holiday gifts make gift giving much more fun! Create holiday cookie

jars as a special treat for family, friends, teachers, or anyone that needs a

little holiday cheer!

Attach this recipe! Make it personal! Handwritten notes are always a nice touch.

Or let the kids customize the back of the cards with their own artwork!Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks)

softened butter or margarine, 1 lg. egg, and 3/4 tsp.

vanilla extract in large bowl until blended. Add cookie

mix and 1/2 cup chopped nuts (optional); mix well,

breaking up any clumps. Drop by rounded Tbsp. onto ungreased baking sheets.

Bake 9 to 11 minutes or until golden brown. Cool on

baking sheets for 2 minutes; remove to wire racks to

cool completely. Makes about 2 dozen cookies.