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Impress your guests this holiday with recipes featuring products from your favorite brands.

Featured recipes.

These fun and festive appetizers are a great way to kick off your holiday celebrations.

Appetizers.

Ingredients

Steps

Nutritional Information

Featuring Reynolds Wrap Everyday Strength Nonstick Aluminum Foil and Cooked Perfect Bite Size Homestyle Meatballs.

Chili-Bacon Meatballs

Preheat oven to 375°F. Line baking sheet with foil. Combine brown sugar and chili powder.

Cut bacon slices into 3 pieces each; wrap 1 piece bacon around each meatball and secure with toothpick. Roll in sugar mixture until well coated, then arrange on baking sheet (discard any remaining sugar mixture; wash hands).

Bake 25–30 minutes until bacon is crisp and meatballs are 165°F. Let stand 5 minutes to cool. Serve.

Featuring Boursin Garlic and Fine Herbs Gournay Cheese.

Cheese-Chorizo Stuffed Peppers

Chop chives; halve peppers lengthwise. Cut cream cheese and spreadable cheese into chunks to soften. Shred Gouda (about 1 cup).

Preheat oven to 400°F. Cut chorizo into small chunks and place in food processor bowl; pulse until finely chopped. Add chives, cream cheese, spreadable cheese, Gouda, red onions, mayonnaise, and hot sauce; pulse until blended.

Spoon about 1 tablespoon cheese mixture into each pepper half; arrange on baking sheet and bake 10–12 minutes until cheese is hot and bubbly. Serve.

Top your holiday table with a variety of sides everyone will enjoy.

Sides.

Nutritional information

Featuring Ronzoni Large Elbows Macaroni Pasta, Velveeta Original Pasteurized Recipe Cheese Product, and Maple Hill Organic Whole Milk.

Custard-Style Mac and Cheese

Bring water to a boil for pasta. Cook pasta 5–7 minutes, stirring occasionally, until al dente. Drain well, shaking off any excess water (do not rinse). Spread pasta on baking sheet to cool.

Meanwhile, melt butter. Cut processed cheese into small cubes. Grate cheddar (reserve 1 cup) and Jack cheeses. Combine in large bowl: eggs, Worcestershire sauce, hot sauce, mustard, salt, and pepper until blended.

Preheat oven to 375°F. Coat 13- x 9-inch baking dish with spray. Place milk in small saucepan on medium-low; cook until steaming (about 120°F). Whisk hot milk slowly into egg mixture, 2 tablespoons at a time, until blended.

Add to egg mixture: cooked pasta, melted butter, Jack cheese, processed cheese, and remaining cheddar cheese; stir until well blended. Transfer mixture to prepared baking dish and spread evenly. Top with reserved cheddar. Bake 40–50 minutes until sides are bubbling, top is golden, and center is 160°F. Remove from oven and let stand 10 minutes to rest; serve.

Featuring Wright Applewood Thick Cut Bacon.

Sweet and Sour Green Beans

Slice onion thinly. Cut beans in half horizontally. Chop bacon into 1-inch pieces (wash hands). Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place bacon in pan; cook and stir 6–8 minutes until browned. Remove bacon, reserving 3 tablespoons fat in pan.

Add beans to pan; cook and stir 5 minutes. Stir in onions and mushrooms; cook and stir 5 more minutes.

Stir in vinegar, sugar, salt, and pepper; cook and stir 1 minute or until sugar dissolves. Stir bacon into bean mixture. Serve.

Featuring Athenos Traditional Crumbled Feta Cheese.

Sweet Potato Kale Salad

Preheat oven to 350°F. Peel potatoes and cut into 1/2-inch cubes. Coat potatoes with oil and salt, then spread in single layer on baking sheet; bake 12–15 minutes until tender when pierced with fork. Let stand 3 minutes to cool.

Place all salad kit ingredients in salad bowl. Add potatoes and cheese; toss and serve.

Wrap up your holiday festivities with something sweet.

Desserts.

Featuring Pam Original Canola Oil Blend Cooking Spray and Nellie’s Free Range Large Brown Eggs.

Eggnog Bundt Cake

Preheat oven to 350°F. Coat large Bundt pan with spray.

Prepare cake following package instructions (using listed oil, eggs, eggnog, and extract). Pour batter into prepared pan.

Bake 38–43 minutes until top is golden and toothpick inserted in center comes out clean. Place pan on wire rack and let stand to cool 10 minutes, then remove cake from pan and cool completely.

Dust with powdered sugar, then slice. Pour additional eggnog over slices before serving, if using.

Featuring McCormick All Natural Pure Vanilla Extract.

Spiced Peach Pie Breakfast Bread

Place butter in large bowl to soften. Preheat oven to 350°F. Coat 10- x 5- x 2-inch loaf pan with spray. Line pan with parchment, letting excess overhang sides, then coat parchment with spray. Combine in medium bowl: flour, baking powder, salt, and pie spice.

Add brown sugar to butter; beat with electric mixer until fluffy. Beat in eggs 1 at a time until blended. Beat in buttermilk and vanilla until blended, then stir (fold) in flour mixture and pie filling just until batter forms. Spread batter evenly in pan and sprinkle with coarse sugar.

Bake 55–65 minutes until top is golden and toothpick inserted in center comes out clean. Let stand to cool in pan 30 minutes before removing; cool completely before serving.

Salted Caramel–Buttermilk Banana Pudding

Featuring Jell-O Vanilla Instant Pudding & Pie Filling, Horizon Organic Heavy Whipping Cream, and Borden Eagle Brand Sweetened Condensed Milk.

Set cream cheese out to soften. Prepare pudding following package instructions (using listed buttermilk); set aside.

Beat heavy cream in large bowl until stiff peaks form. Beat cream cheese, condensed milk, and salt in second large bowl until blended and smooth. Stir (fold) whipped cream into cream cheese mixture.

Peel bananas and slice thinly. Arrange one-half cookies in even layer in bottom of large trifle dish. Spread one-half pudding evenly over cookies, arrange one-half banana slices over pudding, spread one-half cream cheese mixture evenly over pudding, and drizzle with ¼ cup caramel sauce; repeat layers. Cover and chill 1 hour (or until ready to serve). Drizzle with remaining ¼ cup caramel sauce before serving.

Pernil al Horno (Dominican-Style Pork Roast)

Bring joy to the table this holiday with these festive main dishes.

Entrées.

Juice limes (1/4 cup) and oranges (2/3 cup). Combine juices with oregano, onion powder, pepper, paprika, bouillon powder, salt, and garlic paste. Place pork skin-side up in roasting pan and cover with marinade, turning to coat all sides evenly (wash hands). Cover with foil and refrigerate 3 hours (or overnight) to marinate.

Remove pan from refrigerator 30 minutes before placing in oven. Preheat oven to 350°F. Leave pork covered and bake skin-side up 4–5 hours until 180°F.

Increase oven to 375°F. Remove foil and bake 45–60 more minutes until skin is crispy. Transfer pork to cutting board and let rest 10 minutes before shredding and serving.

Featuring Aidells All Natural Chicken & Apple Smoked Chicken Sausage & Simply Apple Pure Pressed Apple Juice.

Sausage and Apple Skewers

Preheat grill (or grill pan) on medium-high. Cut apple slices in half; cut pepper into 24 (1-inch) chunks. Cut sausages into 24 (1-inch) pieces.

Alternate apples, sausages, and peppers on skewers. Combine apple juice, brown sugar, vinegar, cornstarch, and red pepper in small saucepan on medium; bring to a boil. Reduce heat to low; simmer and stir 4–5 minutes until sauce thickens. Remove pan from heat.

Place skewers on grill; grill 6–8 minutes, turning occasionally and brushing with sauce, until sausages are 165°F. Serve.