Holiday Favorites
The holiday season means gifts, gathering with friends and family and one thing everyone looks forward to—food! Create holiday cheer with this savory menu.
Warm up with a bowl of this flavorful Roasted Vegetable Soup! Made with a puree of roasted vegetables and sprinkled with roasted pepitas, this recipe is a sure-fire taste hit!
Prep time: 25 min
Cook time: 30 min
Yields: 4 main-dish or 8 side-dish servings
Ingredients
1 small (about 2 pounds) butternut squash
3 cups peeled and very coarsely chopped sweet potato
1 cup peeled and thickly sliced parsnip
1 cup thickly sliced leek (white and pale green parts only)
3 large cloves garlic
2 tablespoons extra virgin olive oil
2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
3 cups water
1 can NESTLÉ® CARNATION® Evaporated Fat Free Milk
1/4 teaspoon crushed red pepper
1/4 finely chopped fresh sage
0 Roasted pepitas (optional)
Instructions
PREHEAT oven to 425° F. Line shallow roasting pan with foil.
PLACE squash, sweet potato, parsnip, leek and garlic in pan; drizzle with oil. Sprinkle with bouillon; toss to coat.
BAKE for 15 minutes; stir. Bake for an additional 10 to 15 minutes or until tender.
PUREE half of roasted vegetables with about
1 1/2 cups water in food processor or blender; cover and process until smooth or until desired consistency. Add more water as needed for processing. Pour into large saucepan. Repeat with
remaining vegetables and
remaining water.
STIR in evaporated milk, crushed red pepper and sage. Heat over medium-high heat until heated through. Serve with pepitas sprinkled over top.
A simple yet tasty basting sauce makes this Roast Turkey Breast recipe stand out from others.
Prep time: 10 min
Cook time: 90 min
Ingredients
1 (3 to 4 pounds) bone-in half turkey breast
1/4 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 tablespoons butter
1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
1/2 teaspoon paprika
1/2 teaspoon dried thyme leaves
1 clove garlic
Instructions
PREHEAT oven to 325° F. Adjust oven rack to the middle of the oven.
PLACE turkey, skin-side-up, on rack in shallow roasting pan.
MIX Juicy Juice, butter, bouillon, paprika, thyme and garlic in small bowl. Brush turkey with
half of mixture.
ROAST for 30 minutes; brush with
remaining butter mixture. Roast about 1 hour longer or until meat thermometer reads 155° F. Remove from oven; transfer to cutting board and tent with foil. Let stand for 15 minutes.
NOTE: During the 15 minute resting time, the turkey breast continues to cook and will reach 160° F, an ideal temperature. This step facilitates a moist turkey breast and easier carving.
Savor the warmth of this sweet and comforting Sweet Potato & Pumpkin Casserole. Featuring a combination of sweet potatoes and pure pumpkin, this holiday dish is sure to become a household favorite. It not only tastes great, but you're also getting a nutritious boost from the addition of pumpkin.
Read more about this recipe on the Nestlé Kitchens blog.
Prep time: 15 min
Cook time: 41 min
Yields: 18 servings, 1/2 cup each
Ingredients
0 CASSEROLE
4 pounds sweet potatoes
1 can LIBBY'S® 100% Pure Pumpkin
1/4 cup packed brown sugar
3 tablespoons butter
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs
0
0 TOPPING
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1 tablespoon butter
0 Pinch of salt
1/2 cup chopped pecans
Instructions
PREHEAT oven to 350° F.
FOR CASSEROLE:
PLACE potatoes on microwave-safe plate. Microwave on HIGH (100%) power for 15 minutes or until potatoes are tender. Cool slightly; place in large bowl. Add pumpkin, sugar, butter, salt and pepper. With potato masher, smash until lumpy (cut any large pieces of skin into smaller pieces). Add eggs; smash until incorporated. Spoon into 13 x 9-inch or 3-quart baking dish.
FOR TOPPING:
COMBINE sugar, flour, butter and salt in small bowl; stir until combined. Sprinkle evenly over casserole; top evenly with nuts.
BAKE for 25 minutes or until golden and heated through. Remove from oven.
PREHEAT broiler. Broil casserole for 1 minute or until bubbly and nuts are toasted. Cool for 5 minutes before serving.
Festive peppermint ice cream pie features a whipped topping bordering a chocolate cookie crumb crust that serves as a delightful base. This taste-tempting dessert will be a holiday favorite.
You can create this recipe using other Dreyer’s or Edy’s seasonal flavors too. Learn more at the Nestlé Kitchens blog.
Prep time: 15 min
Cook time: 0 min
Ingredients
20 chocolate sandwich cookies
2 tablespoons butter
1 Peppermint DREYER’S or EDY’S SLOW CHURNED Light Ice Cream or Peppermint DREYER’S or EDY’S Limited Edition Frozen Dairy Dessert
1 container frozen whipped topping
Small candy canes (optional)
Chocolate syrup or hot fudge sauce (optional)
Instructions
COMBINE cookie crumbs and butter in large bowl. Press crumb mixture onto bottom and side of 9-inch pie plate. Freeze for about 15 minutes or until firm.* Place ice cream in refrigerator for 15 minutes to soften.
SPREAD softened ice cream evenly into frozen crust. Pipe or spoon whipped topping around border of pie. Arrange candy canes on top of pie. Freeze for several hours or until firm.
TO SERVE, cut pie into 8 wedges. Place on dessert plates and drizzle with chocolate syrup.
* 9-inch prepared chocolate cookie crust may be substituted.