The holidays should be a fun and busy time. Who wants to spend them in the kitchen?

Enjoy your morning with the family opening presents instead of making breakfast with two easy overnight oatmeal recipes.

Keep everyone happy with easy appetizers during the day that won’t spoil their appetite for the perfect holiday meal. Finish your meal off with some lighter desserts instead of pies or cakes.

Linda is an Independent Advanced Director at Pampered Chef. Each month she shares tips and recipes from Pampered Chef.

This month, Linda has some fun and easy recipes for your holiday table.

Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”

Pampered Chef recently updated its website and let me just say, “Wow!” I’m so impressed! It’s never been easier to find the right kitchen item. It’s so helpful if you are looking for a recipe and are following a specific diet or looking for the best way to prepare a recipe. Be sure to check it out using the link at the bottom of this page.

SUPER GREEN SMOOTHIE

INGREDIENTS:

BLENDER VERSION

Makes about 1½–2 cups (375–500mL)

½ cup (125 mL) apple juice 

1 cup (250 mL) torn kale leaves

1 banana, quartered

½ avocado, cut in half

½ cup (125 mL) ice

Add the ingredients in the order listed to the Deluxe Cooking Blender.

Replace and lock the lid. Turn the wheel to select the smoothie setting; press the wheel to start.

SMOOTHIE CUP VERSION

average yield: 1 ½ cups (374mL)

1/2cup (125mL) ice

½ cup (250 mL) torn kale leaves

1 banana, quartered

½ avocado, cut in half

½ cup (125 mL) apple juice

 Attach the adapter to the base of the Deluxe Cooking Blender. Fill the smoothie cup with the ingredients, in the order listed; do not fill past the max fill line. When the sleeve is on the cup, make sure it's dry and secure.

Screw the blade lid clockwise onto the cup to secure. Turn the cup upside down and align the cup notches with the adapter slots; turn counterclockwise and secure.

Turn the wheel to select the SMOOTHIE setting; press the wheel to start

STRAWBERRY FLAX SEED OVERNIGHT OATS

INGREDIENTS:

1/2 cup (125 mL) old-fashioned or quick oats

1 tbsp. (15 mL) flaxseeds

1 tbsp. (15 mL) chopped walnuts

1 tsp. (5 mL) brown sugar

1/4 tsp. (1 mL) ground cinnamon

2/3 cup (150 mL) unsweetened almond milk

1/4 cup (50 mL) chopped fresh strawberries

DIRECTIONS:

Place oats, flax seeds, walnuts, brown sugar, and cinnamon in Make & Take Snack Jar; stir to mix. 

Carefully pour in almond milk and add strawberries; stir to blend.

Top with lid. 

Place in refrigerator and let stand overnight. 

Yield: 1 serving

Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 41 g, Fiber 9 g, Protein 9 g
Cook's Tips: Substitute mixed fresh berries for strawberries.

To prepare multiple servings, the recipe can be multiplied by four and assembled in Make & Take Mason Jar. Refrigerate for up to 3 days.

CHOCOLATE-ALMOND OVERNIGHT OATS

INGREDIENTS:

1/2 cup (125 mL) old-fashioned or quick oats

2 tbsp. (30 mL) slivered almonds

1 tbsp. (15 mL) chia seeds

1 tsp. (5 mL) cocoa powder

1 tsp. (5 mL) brown sugar

2/3 cup (150 mL) unsweetened almond milk

1/4 banana, sliced

DIRECTIONS:

Place oats, almonds, seeds, cocoa powder, and brown sugar in Make & Take Snack Jar; stir to mix. 

Carefully add almond milk and banana; stir to blend.

Top with lid. 

Place in refrigerator and let stand overnight. 

Yield: 1 serving

Nutrients per serving: Calories 350, Total Fat 15 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 48 g, Fiber 11 g, Protein 11 g 

Cook's Tips: To prepare multiple servings, the recipe can be multiplied up to four times and assembled in Make & Take Mason Jar. Refrigerate for up to 3 days. 

CRANBERRY FROZE

INGREDIENTS:

1 bottle (750 mL) dry rosé wine (see cook’s tip)

1 cup (250 mL) cranberry juice cocktail (see cook’s tip)

½ cup (125 mL) orange juice

½-1 tsp. (2-5 mL) Cinnamon Plus™ or five-spice powder (see cook's tip)

Optional: Sliced blood orange

DIRECTIONS:

Pour the wine into a large, zipper-sealed freezer bag. Freeze overnight, or until the wine is frozen. The alcohol won’t freeze in the wine, so it’ll look like a thick slush.

Combine the cranberry juice cocktail, orange juice, and spices in a small bowl. Let it sit for 5 minutes.

Pour the juice mixture into the pitcher of the Deluxe Cooking Blender. Add the frozen wine and blend on CUSTOM, speed 6, until fully incorporated about 10 seconds. (Don’t over-blend—this will cause the wine to melt.)

Pour evenly into glasses, garnish with a slice of blood orange (optional) and serve.

Yield: 4 servings

Cook's Tips: The combination of dry rosé with fruit juice gives this refreshing drink the perfect amount of sweetness.

Use cranberry juice cocktail and orange juice that’s not from concentrate for the best results!

Use pumpkin pie spice or another baking spice blend to add a fun fall twist.

STUFFED MUSHROOMS

 Prep 20 min./Cook 15 min./Ready in 35 min.

INGREDIENTS:

Mushrooms

2 pkgs. (8 oz./225 g each) baby Bella mushrooms washed and stems removed

2 tbsp. (30 mL) olive oil

½ tsp. (2 mL) salt

⅛ tsp. (0.5 mL) black pepper

Filling

2 oz. (60 g) mozzarella cheese

2 green onions

4 oz. (125 g) low-fat cream cheese (Neufchâtel) or goat cheese, softened

½ cup (125 mL) frozen spinach, thawed, drained, and squeezed dry

1½ tsp. (7 mL) red wine vinegar

½ tsp. (2 mL) Garlic & Herb Rub

⅛ tsp. (0.5 mL) black pepper

Topping

1 tbsp. (15 mL) butter, melted

¼ cup (60 mL) plain breadcrumbs

½ tsp. (2 mL) Garlic & Herb Rub

DIRECTIONS:

Toss the mushrooms, oil, salt, and pepper in a small bowl. Place them on the cooking trays of the Deluxe Air Fryer.

For the filling, grate the mozzarella with the Microplane® Adjustable Coarse Grater. Finely chop the green onions. Add the mozzarella, onions, and remaining filling ingredients to a medium bowl and mix well.

Use a scoop or spoon to stuff the mushrooms. For the topping, combine the breadcrumbs, melted butter, and rub in a small bowl. Dip the mushrooms (filling-side down) into the breadcrumb mixture to coat.

Place the trays on the top and bottom racks of the air fryer. Turn the wheel to select the ROAST setting; press the wheel to select. Turn the wheel to adjust the time to 15 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving (based on using cream cheese for filling): Calories 190, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 10 g, Fiber 2 g, Total Sugars 3 g (includes 0 g added sugars), Protein 7 g

BAKED BRIE WITH APPLES AND CRANBERRIES

INGREDIENTS:

1/2 medium apple

1/4 cup (50 mL) sliced almonds

1/4 cup (50 mL) sweetened dried cranberries

1 tbsp. (15 mL) packed brown sugar

1/4 tsp. (1 mL) cinnamon

1 tbsp. (15 mL) butter or margarine, melted

1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature

Apple wedges or assorted crackers (optional)

DIRECTIONS:

Preheat oven to 350°F (180°C). Chop apple with Food Chopper. Combine apple, almonds, cranberries, sugar, and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Toaster Oven Pan. Spoon half of the apple mixture onto the bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon the remaining apple mixture over Brie.

Bake 12-15 minutes or until Brie begins to soften. Serve with apple wedges or assorted crackers, if desired.

Yield: 8 servings

Nutrients per serving: (excluding optional ingredients) Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 190 mg, Fiber 1 g 

U.S. Diabetic exchanges per serving: 1/2 fruit, 1 medium-fat meat, 1 fat (1/2 carb)

Cook's Tips:

Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove the pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.

Prepared basil pesto, which is often packaged in tubs, can be found in the refrigerated fresh pasta or Italian foods section of the supermarket. Its distinctive flavor comes from fresh basil leaves, garlic, pine nuts, Parmesan cheese. and olive oil.

Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-ounce wedge of Brie can be substituted for the round.

Golden raisins or dried cherries can be substituted for dried cranberries if desired.

Celebrate with Style: For special holiday gatherings, this elegant appetizer can be the centerpiece of a complete cheese tray. Add several other kinds of cheese, from mild to sharp, breadsticks, crackers, apples, pears, and grapes for a sophisticated party offering.

COFFEE-RUBBED BEEF ROAST WITH SWEET POTATOES

INGREDIENTS:

Rub

1 tbsp. (15 mL) ground dark-roast coffee

1 tbsp. (15 mL) light brown sugar

2 tsp. (10 mL) smoked paprika

2 tsp. (10 mL) ground cumin

2 tsp. (10 mL) kosher salt

½ tsp. (2 mL) black pepper

Roast & Vegetables

1 boneless top round roast (about 3½ lbs./1.6 kg, see cook’s tips)

3 tbsp. (45 mL) vegetable or olive oil, divided

4 medium sweet potatoes, peeled and diced (about 2 lbs./1 kg)

1 large red onion, cut into 1" (2.5-cm) wedges

DIRECTIONS:

Preheat the oven to 450°F (230°C).

Combine the rub ingredients in a small bowl. Reserve 1 tbsp. (15 mL) of the rub for the vegetables. Brush the roast with 1 tbsp. (15 mL) of the oil and evenly sprinkle the rub over the entire surface.

Toss the sweet potato wedges and onion with the remaining oil and reserved rub. Toss to coat.

Place the roast on the baking rack of the Enameled Cast Iron Pan. Place the vegetables around the roast.

Roast for 15 minutes, then reduce the temperature to 325°F (160°C) and cook to desired doneness using a meat thermometer (see cook’s tip).

Remove the pan from the oven and loosely tent with aluminum foil. Let it rest for 10 minutes (see cook’s tip).

Transfer the roast to a cutting board. Slice and serve with the vegetables.

Yield: 8 servings

Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 85 mg, Sodium 610 mg, Carbohydrate 17 g, Fiber 3 g, Sugars 5 g (includes 0 g added sugar), Protein 44 g

Cook's Tips: Remove the meat from the refrigerator 30 minutes before cooking.

Top round roast is a lean cut that gets tender when you slow cook it. When you're ready to serve, slice it across the grain.

It will take about 1 hour and 15 minutes to 1 hour and 20 minutes to cook the roast to medium doneness, 135–140°F (57–60°C).

The roast’s temperature will rise as it rests.

CREAMY ONE-POT PASTA

INGREDIENTS:

4 large garlic cloves, peeled and thinly sliced

1 jar (7 oz/210 mL) sun-dried tomatoes in oil, undrained

3 cans (14.5 oz/284 mL each) chicken broth (about 5 ¼ cups/1.25 L)

1 lb. (450 g) uncooked penne pasta

2 cups (500 mL) fresh broccoli florets

2 medium carrots, peeled and cut into thin strips

4 oz. (125 mL) ⅓ less fat cream cheese (Neufchâtel), cut into cubes

¼ tsp. (1 mL) salt

½ tsp. (2 mL) black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

DIRECTIONS:

Place the garlic and 1 tbsp (15 mL) of the oil from the sun-dried tomatoes into an Executive Nonstick All-Purpose Pot. Cook over medium heat for 2–3 minutes or until the garlic is golden brown, stirring occasionally.

Remove the pot from the heat; add the broth. Return to the heat, increasing the heat to high. Cover and bring to a boil. Stir in the pasta; cover and simmer vigorously 8–10 minutes or until the pasta is almost cooked but still firm, stirring occasionally.

Place the broccoli in a large bowl. Drain the sun-dried tomatoes; pat the dry with a paper towel. Slice the tomatoes into thin strips. Add the carrots and tomatoes to the bowl.

Add the vegetables, cream cheese, salt, and pepper to the pot. Stir until the cream cheese is melted and fully incorporated. Reduce the heat to medium; cover and cook an additional 2-4 minutes or until the vegetables are tender. Top with Parmesan cheese and basil, if desired.

Yield: 6 servings

Nutrients per serving: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g, Protein 15 g, Sodium 1000 mg, Fiber 5 g

Cook's Tips: You may substitute 2 cups (500 mL) halved cherry tomatoes for the sun-dried tomatoes.

HERB STUFFING

INGREDIENTS:

1 tbsp. (15 mL) oil

1 large onion, chopped

4 celery stalks, chopped

4 medium carrots, chopped

Optional: 8 oz. (250 g) mushrooms, sliced

12 cups (3 L) day-old Italian bread, cubed

½ cup (125 mL) butter (1 stick), melted

2-3 cups (500-750 mL) vegetable broth

1 tsp. (5 mL) each salt and pepper

1 tbsp. (15 mL) chopped fresh parsley

1 tbsp. (15 mL) chopped fresh herbs (sage, thyme, or rosemary)

DIRECTIONS:

Preheat the oven to 350°F (180°C).

Heat the oil in Enameled Cast Iron Skillet over medium heat for 2–3 minutes. Add the onion, celery, carrot, and mushrooms. and sauté until tender, about 10–12 minutes.

Stir together the bread cubes, sauteed vegetables, melted butter, broth, salt, pepper, parsley, and herbs in a large bowl.

Place the mixture back in the skillet. Bake until it’s lightly golden brown around the edges, 35–45 minutes.

Yield: 12 servings of 1 cup (250 mL) 

Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL): Calories 230, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 2 g (includes 0 g added sugar), Protein 1 g

Cook's Tips: You can use the Flex+ Multi-Prep Set to make this recipe even easier. Chop the onion, celery, and carrots using the multiuse blade. Slice the mushrooms with the slicing blade.

This recipe can be made in a 9" x 13" (33 x 23 cm) pan, as well.

If your bread is fresh, cut the bread into 1" (2.5 cm) cubes to make 12 cups (3 L). Spread the cubes out onto 1–2 baking sheets and dry in a 300°F (150°C) oven until lightly golden brown, 15–20 minutes. The bread cubes can be made 2–3 days in advance and stored in an airtight container or in a resealable plastic bag.

GINGERBREAD TRUFFLES

INGREDIENTS:

15 vanilla cream-filled sandwich cookies

2 oz. (60 g) cream cheese, softened

1 tbsp. (15 mL) molasses

1/2 tbsp. (7 mL) pumpkin pie spice

1 cup (250 mL) white chocolate morsels

1/2 tsp. (2 mL) canola oil

1/4 cup (50 mL) ginger snap cookies, finely crushed

DIRECTIONS:

Process vanilla cream-filled sandwich cookies (break in half first) in the Manual Food Processor to form fine crumbs. Add softened cream cheese, molasses, and pumpkin pie spice and process until a dough forms. Place level Small Scoop-sized dough balls onto a Medium Sheet Pan lined with parchment paper and roll into smooth balls.

Microwave white chocolate morsels with canola oil in a Small Micro-Cooker®, uncovered, on HIGH 1 – 1½ minutes, stirring every 30 seconds. Cool slightly then dip the dough balls into the chocolate. Place back onto the pan, sprinkle with a ¼ cup finely crushed ginger snap cookies and allow to set.

CINNAMON PECAN BISCOTTI

INGREDIENTS:

1/2 cup (125 mL) pecans, chopped and toasted

2 cups (500 mL) all-purpose flour

1 teaspoon (5 mL) baking powder

1 teaspoon (5 mL) ground cinnamon

6 tablespoons (90 mL) butter or margarine, softened

3/4 cup (175 mL) sugar

2 eggs

1 teaspoon (5 mL) vanilla

2 teaspoons (10 mL) sugar for topping

DIRECTIONS:

Preheat oven to 350°F. Chop pecans using Food Chopper. Place in Large Bar Pan. Bake 6-7 minutes or until lightly toasted; remove from pan and cool. In Small Batter Bowl, combine flour, baking powder and cinnamon; set aside. In Classic Batter Bowl, beat butter and 3/4 cup sugar until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in pecans. Divide dough in half. Form each half into a 7 x 2-inch log. Lightly spray Bar Pan with vegetable oil. Place each log crosswise in pan about 4 inches apart. Sprinkle each with 1 teaspoon sugar. Bake 30 minutes. Remove pan to Stackable Cooling Rack; let logs cool in pan 15 minutes. Carefully remove logs to Large Grooved Cutting Board using Large Serving Spatula. With Bread Knife, gently cut logs diagonally into 1/2-inch-thick slices. Arrange slices upright in pan, about 1 inch apart. Bake 20-25 minutes or until dry and crisp. Cool completely on cooling rack. Store in tightly covered container.

Yield: about 2 dozen cookies servings of 1 cookie

Nutrients per serving: Calories 110, Fat 5 g, Sodium 45 mg, Dietary Fiber 0 g

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.