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Go outside your culinary comfort zone this holiday with new recipes featuring products from your favorite brands.

Featured Recipes

Phyllo Milk Pie with Pistachios and Cranberries

Whether you’re looking for a classic pie recipe or something new to try, your guests will want to save room for these desserts.

Desserts

Ingredients

Steps

Nutritional information

Featuring: Vital Farms Unsalted Butter & Shamrock Farms Heavy Whipping Cream

Thaw phyllo. Preheat oven to 400°F. Chop pistachios and cranberries finely. Melt butter; coat 13- x 9-inch baking dish with 1 tablespoon butter.

Unroll phyllo and arrange on work surface with long side facing you. Gather 2–3 sheets at a time, scrunching into loose, fan-like strips. Transfer strips gathered-side up to baking dish. Repeat with remaining phyllo, filling dish snugly. Pour remaining 15 tablespoons butter evenly over phyllo. Bake 30–35 minutes until golden. Meanwhile, combine milk, heavy cream, cardamom, and ½ teaspoon cinnamon; whisk to blend.

Pour cream mixture carefully over golden phyllo. Bake 10–12 more minutes until bubbly and milk mixture has been absorbed. Top with pistachios, cranberries and remaining ¼ teaspoon cinnamon. Let stand 10 minutes to cool before serving. Serve warm.

Make your main dish one your guests will remember with these unforgettable recipes.

Entrées

Featuring: Diamond Pine Nuts & Hellmann’s Real Mayonnaise

Pineapple-Pine Nut Turkey Salad

Remove core from lettuce; separate leaves. Cut turkey into bite-size pieces; drain pineapple.

Combine turkey, pine nuts, trinity mix, pineapples, seasoned salt, mayonnaise, and pepper.

Arrange lettuce leaves on salad plates (or serving platter); mound turkey mixture on top and serve.

Roasted Squash and Potatoes with Lemon-Herb Yogurt Sauce

Serve your guests a variety of their favorite side dishes with classic favorites and new recipes.

Sides

Featuring: Reynolds Wrap Everyday Strength Nonstick Aluminum Foil, Chobani Whole Milk Plain Greek Yogurt & Gourmet Garden Italian Herbs Paste

Preheat oven to 425°F. Line baking sheet with foil. Peel sweet potatoes (if desired) and cut into ½-inch cubes. Place butternut squash and sweet potatoes on baking sheet, drizzle with oil, sprinkle with salt and smoked paprika, and stir. Roast 20–25 minutes, stirring halfway through cook time, until browned and fork-tender.

Meanwhile, combine yogurt, vinaigrette, and Italian herbs paste; chop almonds coarsely.

Spread lemon-herb yogurt sauce on platter; top with vegetables, almonds, and parsley, if using. Serve.

Satisfy pre-dinner munchies with these mouthwatering recipes.

Appetizers

Featuring: Frank’s RedHot Buffalo Wings Sauce & Original Triscuit Crackers

Nashville Hot-Style Chicken Dip

Preheat oven to 425°F. Set cream cheese out to soften. Bake chicken following package instructions, then let stand to cool; reduce oven to 375°F.

Shred cheese (2 cups). Chop pickle chips coarsely. Combine cream cheese, mayonnaise, sour cream, wing sauce, lemon-pepper seasoning, red pepper, paprika, and garlic powder. Beat with electric mixer until smooth and creamy. Add 1 ½ cups shredded cheese, ⅓ cup pickles, and ⅓ cup green onions; stir until well blended.

Chop chicken coarsely; reserve ¼ cup. Stir remaining chicken into cream cheese mixture until combined. Transfer dip to cast-iron skillet (or 2-quart baking dish); top with reserved chicken and remaining ½ cup cheese.

Bake 15–18 minutes until cheese has melted and center is 165°F. Let stand 10 minutes to cool. Garnish with remaining pickles and green onions. Serve with crackers.

Give new life to leftovers with these creative recipes.

Leftovers

Featuring: Smithfield Center Cut Applewood Smoked Bacon, Del Monte Fresh Cut Whole Kernel Corn & Kitchen Basics Original Chicken Stock

Leftover Turkey Corn Chowder

Preheat large saucepan on medium-high 2–3 minutes. Cut bacon into ½-inch pieces (wash hands). Place bacon in pan and cook 4–5 minutes, stirring frequently, until lightly crisp.

Cut/shred turkey into bite-size pieces. Add turkey and frozen seasoning blend to pan; cover and cook 5 minutes, stirring occasionally. Drain corn; stir corn and potatoes into pan. Cover and cook 5 more minutes, stirring occasionally.

Stir in cheese sauce, milk, and seafood seasoning; cover and bring to a boil. Combine flour, water, and broth; whisk until smooth. Add flour mixture slowly to chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally, until thickened. Serve chowder topped with shredded cheese, if using.

Roasted Brussels Sprout Salad with Crispy Chickpea Topping

Featuring: Bush's Best Reduced Sodium Chick Peas 

Preheat oven to 400°F. Drain and rinse chickpeas; dry thoroughly. Place chickpeas in food processor bowl; pulse into coarse crumbs, then spread evenly on baking sheet. Drizzle with ¼ cup oil, sprinkle with 1 teaspoon everything seasoning, and stir to coat.

Trim and halve sprouts, then slice thinly, discarding tough root ends. Spread in even layer on second baking sheet, drizzle with remaining ¼ cup oil, and sprinkle with remaining 2 teaspoons everything seasoning. Place sheet with chickpeas on top oven rack and place sheet with sprouts on center oven rack. Bake 20–30 minutes, stirring both halfway through cook time, until chickpeas are dry and crisp and sprouts are lightly browned.

Combine sprouts with Caesar dressing, then place on serving platter; top with chickpeas and cheese. Serve warm.

Nutritional Information

Featuring: Philadelphia Original Cream Cheese, Libby’s 100% Pure Pumpkin & Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips

Pumpkin Cheesecake Brownies

Prepare cheesecake. Set cream cheese out to soften. Preheat oven to 325°F. Beat cream cheese with electric mixer until smooth. Add sugar; beat until blended. Beat in egg, vanilla, pumpkin puree, pie spice, and food coloring until blended and smooth.

Prepare brownies. Line deep, 8-inch baking dish with foil; coat foil with spray. Prepare brownie batter following package instructions (using listed water, oil, and egg). Stir in morsels.

Pour about two-thirds brownie batter into baking dish, then pour cheesecake mixture over batter. Use a spoon to dollop remaining brownie batter on top. Drag knife tip though batter to swirl into cheesecake mixture. Bake 55–65 minutes until cheesecake is set and toothpick inserted in center comes out clean. Let stand to cool completely in pan, then chill until ready to serve.