Creative Holiday Cooking

Creative Holiday Cooking|Creative Holiday Cooking|Creative Holiday Cooking|Creative Holiday Cooking

Coming up with a holiday meal that will satisfy everyone can be a challenge. What will the picky eaters like? What can the vegetarians eat? How can you do something a little different and still please guests who look forward to traditional dishes year after year?

With the right ingredients and some creative cooking, you can overcome any of these entertaining obstacles. Using ingredients you already have on hand in unexpected ways can help create delicious and innovative dishes that can please any crowd. Peanut butter, a long-time staple in dessert recipes, can add rich flavor and variety to both sweet and savory dishes.

These recipes from Jif show how to incorporate the fresh-roasted taste of peanut butter into your holiday dishes. For more creative ways to cook up a holiday feast, visit

Sliced Ham with Peanut Butter Glaze

Prep Time: 5 minutes

Cooking Time: 10 minutes

Yield: 4 servings


1 center cut slice (about 1 pound) fully cooked ham, sliced 1/2 inch thick

3 tablespoons Smucker’s Sweet Orange Marmalade

2 tablespoons Jif Creamy Peanut Butter

1 tablespoon water

Fresh dill weed (optional)

Orange slices (optional)


1. Heat broiler. Slash edges of ham slice; place on broiler pan.

2. Broil 3 inches from heat for 5 minutes. Turn ham slice; broil an additional 4 to 5 minutes.

3. Combine marmalade, peanut butter and water in small bowl. Spread over ham slice. Broil 1/2 to 1 minute until lightly browned.

4. Garnish with fresh dill and orange slices, if desired.

Warm Apple Salad with Apple Cider Peanut Dressing

Prep Time: 20 minutes

Cooking Time: 20 minutes

Yield: 4 servings


Salad Dressing

1/3 cup Jif Creamy Peanut Butter

1/3 cup seasoned rice vinegar

1/4 cup Smucker’s Cider Apple Butter

1 teaspoon reduced sodium soy sauce

Warm Apple Salad with Apple Cider Peanut Dressing.

3/4 teaspoon grated gingerroot

1 teaspoon minced garlic

1 tablespoon finely chopped fresh cilantro

1/4 cup water


Crisco Original No-Stick Cooking Spray

2 Gala apples, cored and halved

1 5.5-ounce bag Spring mix and baby spinach blend

1/2 cup crumbled Chevre goat cheese

1/4 cup chopped red onion

1/4 cup real bacon bits

1/4 cup prepared candied walnuts


1. To prepare salad dressing: Combine peanut butter, vinegar, apple butter, soy sauce, gingerroot and garlic in blender container or food processor. Blend until smooth. Stir in finely chopped cilantro. Place in microwave-safe pitcher or bowl. Whisk in water.

2. Heat oven to 425°F. Line baking sheet with foil. Coat with no-stick cooking spray. Slice each apple half into quarters. Place apples, cut side up, on prepared baking sheet. Brush with Apple Cider Peanut Dressing. Roast 15 to 20 minutes or until tender when pierced with fork.

3. Divide lettuce evenly on 4 salad plates. Microwave salad dressing on high for 30 to 45 seconds or until warm. Arrange 4 roasted apple wedges on center of salad. Sprinkle immediately with crumbled cheese, red onion, bacon bits and walnuts. Drizzle with warm dressing. Serve immediately.

Double Chocolate Peanut Butter Supreme

Prep Time: 15 minutes

Cooking Time: 37 minutes

Chill Time: 30 minutes

Yield: 12 to 14 servings


Crisco Original No-Stick Cooking Spray

1 15.9-ounce package Pillsbury® Chocolate Extreme Premium Brownie Mix

1/3 cup Crisco Pure Vegetable Oil

3 tablespoons water

1 large egg

1 cup Jif Creamy Peanut Butter

1/2 teaspoon vanilla extract

Double Chocolate Peanut Butter Supreme.

1 cup powdered sugar

2 tablespoons Smucker’s Hot

Fudge Topping


1. Heat oven to 350°F. Coat an 8-inch springform pan with no-stick cooking spray.

2. Prepare brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

3. Beat peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute. Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm.

4. Place hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges.

Moroccan Peanut Couscous with Peas

Prep Time: 20 minutes

Cooking Time: 25 minutes

Yield: 4 to 6 servings


2 tablespoons Crisco PureCanola Oil

1/2 cup chopped onions

1/2 cup chopped red or green bell pepper

2 to 3 cloves garlic, minced

1 1/2 cups chicken or vegetable broth

1/2 cup Jif Extra Crunchy Peanut Butter

1/2 teaspoon ground cumin

Salt and pepper

1 10-ounce package frozen peas (tiny deluxe, if possible)

1 cup unprepared couscous


1. Heat oil in a 2 1/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil.

2. Whisk in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly.

3. Remove from heat. Cover and let sit about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately.

Courtesy of Family Features

Moroccan Peanut Couscous with Peas.