As the Christmas countdown continues, many parents are planning their holiday menus. Whether you are cooking for the family or entertaining guests, be sure to plan a variety of foods that everyone can enjoy.
Cheesy Broccoli Puffs with Sriracha Mayonnaise
The perfect party treat, these tasty little puffs have a little kick of heat you will enjoy with the Sriracha mayonnaise topping.
Prep Time: 20 Minutes
Start to Finish: 1 Hour
1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli & cheese sauce
3/4 cup Original Bisquick® mix
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 cup milk
1/3 cup grated Parmesan cheese
6 slices precooked bacon, chopped
1/2 cup mayonnaise
2 teaspoons Sriracha sauce
Sliced green onions, if desired
Heat oven to 375°F.Generously grease or spray 24 mini muffin cups with cooking spray. Cook broccoli as directed on bag for minimum time. Chop broccoli.
In medium bowl, stir Bisquick mix, crushed red pepper, salt, milk and eggs with whisk or fork until blended. Stir in broccoli and cheese sauce, Parmesan cheese and bacon. Divide mixture evenly among cups. Cups will be full.
Bake 16 to 18 minutes or until toothpick inserted in center comes out clean and tops are light brown. Cool 5 minutes. With thin knife, loosen sides of puffs from pan; remove to cooling rack.
Meanwhile, mix mayonnaise and Sriracha sauce in small bowl until smooth. Top each warm puff with mayonnaise mixture; garnish with green onion.
If you have just one mini muffin pan, refrigerate remaining batter while baking the first puffs. Wash the pan before filling with additional batter. The baking time may be a minute or two longer if batter is cold.
These tasty little puffs can be customized. For vegetarian guests, substitute 1/4 cup finely chopped red or green bell pepper or 2 tablespoons sliced green onions for the bacon.
Turkey and Veggie Alfredo Pot Pie
This creamy vegetable and turkey casserole is easy to make for busy days. This is great for using up leftover turkey after the holidays.
Prep Time: 20 Minutes
Start to Finish: 40 Minutes
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 jar (15 oz) Alfredo sauce
2 cups cubed cooked turkey
1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli, carrots, cauliflower & cheese sauce
3 tablespoons chopped fresh basil leaves
1/4 teaspoon freshly ground black pepper
1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits
2 tablespoons shredded fresh Parmesan cheese
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
Bake 18 to 20 minutes or until biscuits are golden brown.
Garden Vegetables with Lemon-Scented Quinoa
Looking for an easy, modern side dish this holiday season? Add a twist of lemon with this recipe. Just five simple steps, and made from start to finish in less than 30 minutes, it makes a simple side or a great meatless dinner.
Prep Time: 30 Min
Start to Finish: 30 Min
1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
2 teaspoons finely shredded lemon peel
1 tablespoon fresh lemon juice
1 bag (12 oz) Green Giant® garden vegetable medley
2 tablespoons butter or olive oil
1 medium yellow bell pepper, cut into 1/2-inch squares
1/2 cup thin strips red onion
Prepare quinoa as directed on package, adding salt to water. Remove from heat; stir in lemon juice and lemon peel. Cover to keep warm. Meanwhile, cook garden vegetable medley as directed on bag.
In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook, stirring frequently, until vegetables are crisp-tender, 3 to 5 minutes. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.
Broccoli and Artichoke Party Dip
Green Giant Frozen Broccoli & Cheese Sauce makes this party dip simple. Grab a baguette and some crackers to serve with this delicious dip and you'll be the hit of the party.
Prep Time: 15 Min
Start to Finish: 35 Min
1 bag (12 oz) Green Giant® broccoli & cheese sauce
1 container (8 oz) chive and onion cream cheese spread
1 cup freshly shredded Parmesan cheese
1/2 cup mayonnaise or salad dressing
1/4 cup milk
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1/4 cup roasted red bell peppers (from a jar), drained, chopped
1/4 teaspoon ground red pepper (cayenne)
1 loaf (16 inch) baguette French bread, cut into 1/4-inch slices
Heat oven to 350°F. Cook broccoli as directed on bag for minimum time. Chop broccoli to about 1/2-inch size.
Meanwhile, in medium bowl, mix cream cheese spread, mayonnaise, 1/2 cup Parmesan cheese and the ground red pepper until well blended. Stir in broccoli mixture and roasted red pepper. Spoon into 1 1/2-quart baking dish.
Sprinkle with remaining 1/2 cup Parmesan cheese. Bake uncovered about 25 to 30 minutes or until mixture is hot and bubbly. Serve with baguette slices.
Whether you're cooking for a few or a big crowd, save time cutting and chopping in the kitchen by using frozen vegetables. Frozen vegetables are picked at their peak, making them a great choice for today's modern cooks.
The holidays are more fun when you add new and unique tastes to the tried and true. One of these new recipes may become a family favorite in years to come.