Wassail Punch

This traditional German Christmas punch dates back to the 1800s. It was offered to carolers as they toured home to home.

Ingredients

• 1 tablespoon whole cloves

• 6 cinnamon sticks

• 3 tablespoons chopped crystallized ginger

• 3 ¾ cups white sugar

• 2 quarts water

• 2 quarts orange juice

• 2 cups lemon juice

• 1 gallon apple cider

Directions

• Step 1

  Wrap the cloves, cinnamon stick, and ginger in cheese cloth, and tie with string.

• Step 2

  In a medium saucepan, combine sugar, water and spice bag. Simmer and stir until sugar dissolves. Remove from heat, and refrigerate overnight.

• Step 3

  Before serving, stir in the orange juice, lemon juice, and cider. Reheat over medium low flame, and serve warm. Be careful not to boil.

Honey Glazed Ham

An irresistible Christmas ham with a delicious glaze. Tender, juicy, and flavorful. Coat with honey, butter, and corn syrup. Create a caramelized golden crust by gently basting for optimal tenderness. Aroma fills the air and captivates guests. Create lasting memories with our exceptional recipe. Joyful feasting awaits!

Ingredients

• 1 (5 pound) ready-to-eat ham

• ¼ cup whole cloves

• ¼ cup dark corn syrup

• 2 cups honey

• ⅔ cup butter

Directions

1. Preheat oven to 325 degrees F.

2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.

3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.

5. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

6. Serve hot and enjoy!

Sugar-Coated Pecans

Whether you're looking for a tasty treat to satisfy your afternoon cravings or a delightful addition to your holiday feasts, sugar coated pecans are a crowd-pleaser. Enjoy them on their own for a quick and delightful snack or sprinkle them over salads, desserts, or your favorite ice cream for an extra touch of sweetness and texture.

Ingredients

• cooking spray

• 1 egg white

• 1 tablespoon water

• 1 cup white sugar

• ¾ teaspoon salt

• ½ teaspoon ground cinnamon

• 1 pound pecan halves

Directions

1. Preheat the oven to 250 degrees F. Grease a baking sheet with cooking spray.

2. Whisk together egg white and water in a medium bowl until frothy. Mix together sugar, salt, and cinnamon in a separate bowl.

3. Add pecans to egg white mixture; stir to coat. Transfer pecans to sugar mixture; toss to coat. Spread pecans out on the prepared baking sheet.

4. Bake in the preheated oven until crisp, about 1 hour; stir every 15 minutes.

Texas Deer Chili

Looking to add a touch of wild game to your chili repertoire this deer season? Look no further than this mouthwatering Deer Chili! Made from lean and tender cuts of high-quality deer meat, this rustic dish will satisfy even the heartiest of appetites.

Ingredients

• 2 tablespoons vegetable oil

• 2 ½ pounds venison, cut into cubes

• 1 large onion, chopped

• 1 clove garlic, minced

• 1 (4 ounce) can diced green chile peppers

• 2 (15 ounce) cans kidney beans, drained and rinsed

• 2 (10.5 ounce) cans beef broth

• 2 teaspoons dried oregano

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 1 ½ teaspoons paprika

Directions

1. In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned.

2. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika.

3. Cook on medium 4 to 5 hours.

Thanksgiving Burgers

Thanksgiving on a bun any time of year! Use stuffing mix and cranberry sauce to turn ground turkey into an easy and delicious dinner. Serve with sweet potato fries with chipotle ketchup.

Ingredients

• ¼ cup butter

• 1 onion, finely chopped

• ½ cup finely chopped celery

• 3 pounds ground turkey breast

• 1 (6 ounce) package chicken-flavored dry bread stuffing mix

• 2 eggs

• 16 hamburger buns, split

• 1 (16 ounce) can cranberry sauce

• whipped cream cheese

Directions

• Step 1

  Preheat an outdoor grill for medium heat, and lightly oil the grate.

• Step 2

  Heat the butter in a skillet over medium-low heat, and cook and stir the onion and celery until the onion is soft and translucent, about 5 minutes.

• Step 3

  Place the cooked onion and celery in a large bowl with the ground turkey, stuffing mix, and eggs; mix to thoroughly combine. Form the mixture into 16 patties. Unlike hamburger, these patties will not change shape while cooking, so make them even in size.

• Step 4

  Grill the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place each patty on a hamburger bun, and top with cranberry sauce and a dollop of whipped cream cheese to serve.

Fall Hash

This colorful, hearty side dish is the perfect accent to any autumn meal. Pair it with a meat and mashed potatoes for a yummy trio.

Ingredients

• 1 pound Brussels sprouts

• 1 Pink Lady apple - peeled, cored and diced

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 3 ounces diced pancetta

• 1/4 cup thinly sliced red onion

• 1 clove garlic, chopped

• 1/2 head radicchio, outer leaves and core removed, quartered

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• Reynolds Wrap(R) Aluminum Foil

Directions

1. Preheat oven to 475 degrees F.

2. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade.

3. Toss sprouts and diced apples with olive oil and salt.

4. Line a sheet pan with Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.

5. In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease.

6. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine.

7. Add vinegar and honey.