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December Recipes


Golden mushroom soup makes a simple and tasty sauce for tender sautéed pork chops.

1    Tbsp. Vegetable Oil

4    Bone-in Pork Chops (1/2-inch thick, about 1 1/2 pounds)

1    Can (10 3/4 oz.) Campbell’s® Condensed Golden Mushroom Soup

1/4 Cup Water

Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook until well browned on both sides.

Stir the soup and water in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.

Serves 4

Recipe From: Campbell's Soup


A rich and creamy cooked version of an old favorite. Adding 2 shots of Rum is optional for adults.

12     Eggs

1 1/2 Cups Sugar

1/2    tsp. Salt

2       qts. Milk (divided)

2       Tbsp. Vanilla Extract

1       tsp. Ground Nutmeg

2       Cups Heavy Whipping Cream

Whipped Cream and additional Nutmeg (optional)

In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1 quart of milk. Cook and stir over low heat until a thermometer reads 160 degrees, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat 2 cups cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5 quart punch bowl. If desired, top with dollops of extra whipped cream and sprinkle with nutmeg.

Yield: 18 servings (about 3 quarts).

*Note: if adding Rum, stir it in before you fold in the whipped cream.


1    Cup Butter (softened)

1    Cup Sugar

1    Cup Powdered Sugar

1    tsp. Cream of Tartar

4    Cups plus 4 Tbsp. Flour

2    tsp. Vanilla

1    tsp. Baking Soda

2    Eggs

1    Cup Oil

Colored Sugars

Cream butter and sugars. Add eggs and beat well. Add oil and vanilla. Add flour, baking soda and cream of tartar and mix well. Chill dough overnight.

Heat oven to 350 degrees. Take a spoonful of dough and form it into a ball. Place on lined or lightly greased cookie sheet and cover with colored sugar(s). Press flat using the bottom of a glass. Bake 15 to 18 minutes or until lightly browned. Cool slightly on baking sheet before moving to wire rack to cool thoroughly. Store cookies in tightly sealed containers.

Makes around 60 cookies.

Recipe From: Janet Jurgielewicz


This dough is firm and nice to work with and it smells wonderful. If you want crisp cookies roll out very thin. Thick cookies = soft cookies, thin cookies = crisp cookies. If the dough is too sticky, chill it. Make sure to let the dough rest at LEAST two hours. This helps make the dough more workable.

3       Cups All-purpose Flour

1 1/2 tsp. Baking Powder

3/4    tsp. Baking Soda

1/4    tsp. Salt

1      Tbsp. Ground Ginger

1 3/4 tsp. Ground Cinnamon

1/4    tsp. Ground Cloves

6      Tbsp. Unsalted Butter

3/4   Cup Dark Brown Sugar

1      Large Egg

1/2   Cup Molasses

2      tsp. Vanilla

1      tsp. Lemon Zest (optional, finely grated)

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days. Return to room temp. before using.)

Preheat oven to 375 degrees. Grease or line cookie sheets with parchment paper. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4 inch thickness. Use additional flour to avoid sticking.

Cut out cookies with desired cookie cutters, the ginger bread man is a favorite. Space cookies 1 1/2 inches apart.

Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.  

Yield: 24 5-inch tall cookies.


4    Cups Pomegranate Juice (chilled)

2    Cups Cranberry Juice (chilled)

2    Cups Orange Juice (chilled)

2    Cups Club Soda (chilled)

1/2 Cup Fresh Lemon Juice (from about 6 lemons)

1    Cup Sugar

1    Cup Water


      Lemon slices

Do ahead: Freeze cranberries in an ice cube tray with a bit of water or extra juice.

Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely.

Combine pomegranate and cranberry juice, orange juice, club soda, lemon juice, and cooled sugar syrup in a punch bowl. Fill glasses with cranberries frozen in ice cubes, and serve. Garnish with lemon slices if desired.

Makes around 12 1 cup servings.


1    15 oz. Can Pumpkin

1    14 oz. Can Eagle Brand Sweetened Condensed Milk

2    Eggs

1    tsp. Ground Cinnamon

1/2 tsp. Ground Ginger

1/2 tsp. Ground Nutmeg

1/2 tsp. Salt

1    9 inch Unbaked Pie Crust

Preheat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Pour into crust. Bake 15 minutes; reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Store leftovers, covered, in refrigerator.

Recipe From: Darlene Weaver


1    Box Betty Crocker™ SuperMoist™ Devil's Food Cake Mix

1/3 Cup Vegetable Oil

2    Eggs

1    tsp. Vanilla

      Powdered Sugar

Heat oven to 350 degrees (325 degrees for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.

Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.

Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered. 

About 30 cookies.


1       Cup Butter

1 1/2 Cups Sugar

2       Large Eggs

2 3/4 Cups Flour

2       tsp. Cream of Tartar

1       tsp. Baking Soda

1/4    tsp. Salt

3       Tbsp. Sugar

3       tsp. Cinnamon

Preheat oven to 350 degrees. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10 to 15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough, roll into balls and drop into the sugar/ cinnamon mixture. Coat by gently rolling the balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.

Makes about 24 cookies.


1 (8-ounce) pkg. Cream Cheese

1 Jar Pepper Jelly or Mild Jalapeño Pepper Jelly

1 Box Crackers or Bagels (Ritz work well)

Place the unwrapped block of cream cheese on a nice serving plate and pour Pepper Jelly over top of cream cheese. Serve as a spread for bagels or crackers.

Other Ways to Enjoy Pepper Jelly
Glaze on meats such as ham or pork chops.
Glaze on chicken wings
Spread on corn bread
Mix with BBQ sauce for ribs or chicken
Glaze for stir fry


1/3 Cup Olive Oil

1    Strip each Lemon Zest and Orange Zest

1/4 tsp. Red Pepper Flakes

1    Garlic Clove (smashed)

1    Cup Mixed Olives

      Thyme Sprigs

Heat olive oil with lemon and orange zest, red pepper flakes and smashed garlic clove. Stir in mixed olives and a few thyme sprigs. Serve at room temperature.


2   Tbsp. Butter

1/2 lb. White Mushrooms

1/4 Cup Sherry

1    Tbsp. Sherry Vinegar


1    Tbsp. Parsley (chopped)

1    Tbsp. Chives (chopped)

Melt butter in a skillet over medium-high heat. Add  mushrooms and sauté until tender, about 7 minutes. Add sherry, sherry vinegar and a pinch of salt. Cook until the sauce is reduced to a glaze, about 1 minute. Stir in chopped parsley and chives. Serve with toothpicks.


Served hot and bubbly from the oven, this colorful and cheese-topped veggie casserole is good enough to steal the limelight from your favorite main dishes.

1    Can (10 1/2 oz.) Campbell’s® Condensed Cream of Mushroom Soup*

1/3 Cup Sour Cream

1/4 tsp. Ground Black Pepper

1    Bag (16 oz.) Frozen California Vegetable Blend (broccoli, cauliflower, carrots), thawed

1 Cup (2.8 oz.) French fried Onions

1/2 Cup Shredded Swiss Cheese**

Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.

Bake at 350 degrees for 40 minutes or until the vegetables are tender.  Stir the vegetable mixture.  Top with the remaining onions and cheese. Bake for 5 minutes or until the cheese is melted.

Serves 4.

Notes:  *Campbell's Cream of Celery Soup can be used for those who do not like mushrooms.  **For cheddar cheese lovers, use cheddar cheese instead of Swiss cheese.

Recipe From: Campbell's Kitchen


1/4 Cup Cilantro Leaves

2    Scallions (cut into thirds)

1    Garlic Clove (minced)

1    Jalapeño (chopped)

1    10 oz. pkg. Frozen Spinach (chopped, thawed, squeezed dry)

1/2 Cup Mayonnaise

4    oz. Cream Cheese (1/2 cup)

1    Tbsp. Fresh Lime Juice


3/4 lb. Shrimp (cooked, chopped)

In a food processor, pulse the cilantro, scallions, garlic and jalapeño until finely chopped. Add the spinach, mayonnaise, cream cheese, lime juice and salt to taste and process until smooth. Add the shrimp and pulse until finely chopped. Transfer the dip to a bowl and refrigerate until chilled before serving.


This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine and deep-red pomegranate juice.

2    Oranges (thinly sliced crosswise)

1/4 Cup Pomegranate Seeds

3/4 Cup Late-harvest White Wine (such as late-harvest Riesling, chilled)

      Ice Cubes (for serving)

2    750-milliliter Bottles Sparkling Wine (chilled)

3    Tbsp. Sugar

1    Cup Fresh Pineapple (diced into 1/2 inch chunks)

1    Cup Pomegranate Juice

In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.


These mushroom hors d'oeuvres will disappear quickly!

24 Medium Porcini or Cremini Mushrooms

3   Medium garlic Cloves (thinly sliced)

3   oz. Pancetta (thinly sliced, torn into thin strips)

1   Tbsp. Extra-virgin Olive Oil

Preheat the oven to 450 degrees. Make a cut in the center of each mushroom stem down to the cap. Insert a garlic slice in each stem, wrap a pancetta strip around it and secure with a toothpick. Spread the mushrooms on 2 large baking sheets, brush with the olive oil and bake for about 14 minutes, or until browned and crisp. Remove the toothpicks, transfer to a platter and serve.