by Corban Fennell and Jenn Elias

It’s the holiday season when family and friends gather to celebrate. A big part of this celebration is food. Many times people say that the food is often times the highlight of the holiday and celebration. This year indulge yourself in the some of the season’s best recipes. We have provided a recipe for each of the following categories: hors d’oeuvres, appetizers, main dish, dessert, and drinks. Try these recipes out and enjoy!

Hors D’oeuvre:
*Christmas Tree Spread*

1 (8-ounce) package Philadelphia Cream Cheese
1 Kraft Polly-O Twist-Ums String Cheese
1/2 cup Di Giorno Basil Pesto Sauce
1/4 cup chopped red pepper
Ritz Crackers

Cut block of cream cheese diagonally in half. Arrange both halves, with points together, on serving plate to resemble Christmas tree shape.
Cut a 2-inch piece from the string cheese. Place at bottom of “tree” for the “trunk.” Wrap up remaining cheese; refrigerate until ready to use for snacking or another use.
Spoon pesto sauce over cream cheese; sprinkle with peppers.
Serve as a spread with the crackers.

Main Dish:
*Citrus Roasted Turkey*
1 (6 to 8-pound) whole turkey, washed and drained
1/4 cup frozen lemon juice concentrate, thawed
1/4 cup fresh lemon juice
1/4 cup honey
1/4 cup olive oil
3 tablespoons fresh lime juice
3 tablespoons fresh chopped mint leaves
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
1 teaspoon grated lime peel
1/3 cup orange juice
Pinch salt and pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch thyme
1 red onion, sliced

In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade.
Top turkey with sliced onions.
Cover bowl with foil. Marinate turkey in the refrigerator for 3 to 8 hours.
When ready to roast, remove turkey from marinade and discard onions. Pour marinade
into a saucepan and bring to a boil, boil for 5 minutes. Set aside.
Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone.
Roast turkey in a preheated 325 degree F oven about 2 1/4 to 2 3/4 hours. Baste turkey
frequently with marinade as it cooks. If needed, loosely cover with lightweight foil to prevent excessive browning.
Continue to roast until the thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast.
Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving.

Appetizer:
*Jelly Lemon Squares*

Crust:
1 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup (1 1/2 sticks), unsalted butter, softened
1/3 cup sugar
6 tablespoons red currant jelly

Filling:
2 large eggs
2 large egg yolks
1/2 cup sugar
1/2 cup sweetened condensed milk
1/3 cup all-purpose flour
Pinch fine salt
1 cup freshly squeezed clementine juice, about 6 clementines
1 lemon juiced (4 to 5 tablespoons)
2 clementines (about 2 teaspoons) zest finely grated
1 lemon (about 2 teaspoons) zest finely grated
2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional

Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil.
Whisk the flour, cornstarch, and salt together in a bowl.
In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not over work the dough. Transfer dough to prepared pan, spreading it out evenly across the pan and pressing to make a 1/4-inch thick covering over the bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Refrigerate for 1 hour.

Dessert:
*Cookies & Cream Snowman Dessert*

2 cups milk
1 (3.25-ounce) package Jell-O
Chocolate Flavor Instant Pudding & Pie Filling
30 Oreo Chocolate Sandwich Cookies, divided use
1 1/2 cups thawed Cool Whip Whipped Topping
Decorations:
1 baby carrot
1 piece red string licorice
Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 minutes
or until well blended.

Line 8-inch round cake pan with plastic wrap. Arrange 14 of the cookies in bottom of pan; spread 1 cup of the pudding mixture over cookies. Repeat layers of 14 cookies
and remaining pudding mixture; cover with plastic wrap. Refrigerate at least 24 hours.
Uncover. Invert onto serving plate; remove plastic wrap. Frost with whipped topping.
Decorate face by placing remaining 2 cookies as “eyes “ and carrot for “nose.” Cut licorice into 6-inch length for “mouth.”

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