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 S  T  A  R  T  E  R  S  & S  I   D E  S  S  T  A  R  T  E  R  S  & S  I   D E  S 
1.
Preheat oven to 325°F.Spray shallow ovenproof serving dish with cooking spray.Carefully remove top rind from Brie with sharp knife.Place in center of prepared dish.
2.
Melt butter in small saucepan over medium heat.Add preserves; cook and stir until preserves are melted.Stir in cream and rosemary.Cook and stir 3 minutes,or until thickened.Spoon mixture over Brie.Top with almonds.
3.
Bake 10 minutes,or until Brie is soft and knife is easily inserted.Serve with bread and fruit slices,if desired.
IngredientsDirections
PAM
®
Original No-Stick Cooking Spray1 round (8 ounces) Brie Cheese2 tablespoons butter1/4 cup Knott's Berry Farm
®
Red Raspberry Preserves2 tablespoons heavy (whipping) cream1/4 teaspoon dried rosemary leaves,crushed2 tablespoons sliced almonds1 loaf (16 ounces) French bread,cut into 24 slices Apple,apricot and pear slices,(optional)
Warm Brie glazed with a raspberry saucescented with rosemary then sprinkled withsliced almonds
Hands On Time:
20 minutes
Total Time:
20 minutes
Makes:
8 servings (1/8 cheese mixtureand 3 bread slices each)
Raspberry Rosemary Baked Brie
1.
Preheat oven to 375°F.Spray 4-quart casserole dish with cooking spray.Melt 1/4 cup Blue Bonnet in large saucepan over medium-high heat.Stir in onions and celery; cook until crisp-tender,stirring frequently.Add remaining 3/4 cup Blue Bonnet; cook until melted,stirring frequently.Stir in walnuts,water chestnuts,mustard,parsley,poultry seasoning,salt and pepper; remove from skillet to extra-large bowl.
2.
 Add bread cubes and broth; toss lightly.Spoon into prepared casserole dish.
3.
Bake covered 1 hour,or until stuffing is heated through.Uncover for the last 10 minutes of the baking time to lightly brown the top.
IngredientsDirections
PAM
®
Original No-Stick Cooking Spray1 cup (2 sticks) Blue Bonnet
®
-stick,divided1 medium onion,chopped (about 1/2 cup)1-1/2 cups sliced celery1 cup walnut pieces1 can (8ounces) La Choy
®
Sliced Water Chestnuts,drained1/2 cup Gulden's
®
Spicy Brown Mustard1/4 cup chopped fresh parsley1 teaspoon poultry seasoning1/2 teaspoon salt1/2 teaspoon ground black pepper2quarts (8 cups) dry bread cubes1can (14.5ounce) Butterball
®
Chicken Broth
Traditional savory stuffing with crunchfrom water chestnuts and walnuts
Hands On Time:
20 minutes
Total Time:
1 hour 20 minutes
Makes:
20 servings (3/4 cup each)
For more great recipes,visit 
www.simpleanddelicious.com 
Savory Stuffing
 
 S  T  A  R  T  E  R  S  & S  I   D E  S  S  T  A  R  T  E  R  S  & S  I   D E  S 
1.
Heat water in medium saucepan over medium-high heat until reaches full boil,add carrots.Cook carrots over medium heat 8 to 10 minutes until carrots are crisp-tender; drain.Remove carrots from pan; cover to keep warm.
2.
 Add Parkay,sugar and mustard in same saucepan.Cook 2 minutes,or until Parkay is completely melted and mixture is well blended; stirring constantly.Add carrots,stirring until evenly coated.Sprinkle with parsley,if desired.Serve warm.
IngredientsDirections
1 package(2 pounds) baby carrots,(3 cups)1 cup water2 tablespoons Parkay
®
Original Spread - tub2 tablespoons firmly packed brown sugar1 tablespoon Gulden's
®
Zesty Honey Mustard1 teaspoon chopped fresh parsley,(optional)
Baby carrots get dressed up with a brownsugar and mustard glaze
Hands On Time:
15 minutes
Total Time:
15 minutes
Makes:
20 servings (3/4 cup each)
1.
Cook pasta according to package directions,adding broccoli the last 2 minutes.Drain pasta and broccoli.Rinse with cold water to cool quickly; drain well.
2.
Combine lemon juice,onion,sugar and salt in small bowl; whisk until blended.Slowly whisk in oil; set aside.
3.
Place pasta and broccoli,cranberries,turkey,blue cheese and walnuts in large bowl; toss together.Add lemon juice mixture; toss lightly.Cover; refrigerate until ready to serve.
IngredientsDirections
8 ounces dry bow tie pasta,(about 3 cups),uncooked1-1/2 cupsfresh broccoli florets,(bite-size pieces)1/2 cup lemon juice3 tablespoons chopped red onion1 teaspoon granulated sugar1 teaspoon salt1/2 cup Wesson
®
Pure Vegetable Oil2 cups chopped leftover cookedButterball
®
Turkey1 package(6 ounces) sweeteneddried cranberries,(about 1-1/2 cups)1 cup (4 ounces) blue cheese crumbles1/2 cup chopped walnuts,toasted
Pasta tossed with broccoli,turkey,driedcranberries,blue cheese,walnuts and alemon dressing
Hands On Time:
20 minutes
Total Time:
30 minutes
Makes:
8 servings (about 1 cup each)
Zesty Glazed CarrotsHearty Holiday Pasta Salad
For more great recipes,visit 
www.simpleanddelicious.com 
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