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Presents
Holiday Recipes,Tips and
Entertaining Ideas!
Welcome
Our favorite holidays are just around the corner
and, of course, food takes center stage!
From Thanksgiving through to the stroke of midnight on
New Year’s Eve, there’s no shortage of opportunities
to enjoy the company of friends and family –
from holiday dinners and parties, to casual get-togethers
and all the everyday meals in between.
Look to these recipes for traditional dishes, twists on old
favorites and new ideas from brands you’ve come to know
and trust. From a beautifully roasted Thanksgiving turkey,
to tempting appetizers, side dishes and desserts (along with
great ideas for leftovers!), we have ideas to help you create
fond memories with everyone around your table.
For more holiday menus, entertaining tips and recipes,
visit www.campbellskitchen.com.
Happy Holidays!
Sweet Potato Dip
Prep: 10 min. Cook: 20 min.
Makes: 18 servings (about 2 tbsp. dip each)
2 medium sweet potatoes (about 1 1/4 lb.)
2 tbsp. pure maple syrup
1 tbsp. butter, melted
1 tbsp. lemon juice
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
Dash ground black pepper
4 tbsp. chopped pecans, toasted
2 pkg. (6 oz. each) Pepperidge Farm®
Baked Naturals® Cracker Chips
(any variety)
1. Place potatoes into 3 qt. saucepan
and add water to cover. Heat over
medium- high heat to a boil. Reduce
heat to medium and cook 15 min.
or until potatoes are tender. Drain
potatoes well in a colander. Peel
potatoes. Return potatoes to saucepan.
Mash potatoes.
2. Stir potatoes, syrup, butter, lemon
juice, ginger, nutmeg, black pepper
and 3 tbsp. pecans in medium bowl.
Sprinkle with remaining pecans.
Serve with Pepperidge Farm®
Baked Naturals® Cracker Chips
for dipping.
Tip
For a savory twist, omit ginger and nutmeg.
Stir in 1/2 tsp. each ground cumin and garlic
powder and 2 green onions, sliced.
Spinach-Cheese Swirls
Thaw: 40 min. Prep: 20 min.
Bake: 15 min. Cool: 10 min.
Makes: 10 Servings (2 pieces each)
1 egg
1 tbsp. water
1/2 cup shredded Muenster cheese or
Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 tsp. garlic powder
All-purpose flour
1/2 of a 17.3 oz. pkg. Pepperidge Farm®
Puff Pastry Sheets (1 sheet), thawed
1 pkg.(about 10 oz.) frozen chopped
spinach, thawed and well drained
Holiday Brie en Croute
1. Heat oven to 400°F. Beat egg
and water in small bowl with a fork.
2. Stir Muenster cheese, Parmesan
cheese, onion and garlic powder in
medium bowl.
3. Sprinkle flour on work surface.
Unfold pastry sheet on work surface.
Brush pastry sheet with egg mixture.
Top with cheese mixture and spinach.
Starting at short side, roll up like a
jelly roll. Cut into about 20 (1/2")
slices. Place slices, cut-side down,
onto 2 baking sheets. Brush slices
with egg mixture.
4. Bake 15 min. or until pastries are
golden brown. Remove pastries from
baking sheets and let cool on wire
racks 10 min.
Tip
For best results, make sure to remove
as much liquid as you can from spinach
before adding it to pastry. If it's too wet,
it may make the pastry soggy.
1. Heat oven to 400°F. Beat egg
and water in small bowl with fork.
Thaw: 40 min. Prep: 15 min.
Bake: 20 min. Stand: 45 min.
Makes: 12 Servings
1 egg
1 tbsp. water
All-Purpose flour
1/2 of a 17.3 oz. pkg. Pepperidge Farm®
Puff Pastry Sheets(1 sheet), thawed
1/2 cup apricot preserves or seedless
raspberry jam
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
1 (13 to 16 oz.) Brie cheese round
1 package (13 oz.) Pepperidge Farm®
Entertaining Quartet Distinctive Crackers
2. Sprinkle flour on work surface.
Unfold pastry sheet on work surface.
Roll pastry sheet into 14" square.
Spread preserves on pastry to within
2" of edge. Sprinkle with cranberries
and almonds. Place cheese in center
of pastry. Fold pastry up over cheese
to cover. Trim excess pastry and press
to seal. Brush seam with egg mixture.
Place seam-side down onto baking
sheet. Decorate with pastry scraps,
if desired. Brush with egg mixture.
3. Bake 20 min. or until pastry is golden
brown. Let stand 45 min. Serve with
Pepperidge Farm® Crackers.
Tip
For Brie en Croute Provençal, omit preserves, cranberries
and almonds. Stir 1/4 cup diced jarred sun-dried tomatoes,
2 tbsp. olive tapenade and 2 tbsp. toasted pine nuts in small
bowl. Spoon mixture in center of pastry sheet.
Top with cheese and proceed as directed above.
Original Ranch Spinach Dip
Prep: 25 min. Chill: 30 min.
Makes: 16 servings
(about 2 tbsp. each)
1 packet (1 oz.) Hidden Valley®
Original Ranch® Dip Mix
1 container (16 oz.) sour cream
1 pkg. (10 oz.) frozen chopped
spinach, thawed and well drained
1 can (8 oz.) sliced water chestnuts,
rinsed, drained and chopped
1 pkg. Pepperidge Farm® Baked
Naturals® Toasted Wheat Wheat Crisps
1 pkg. Pepperidge Farm® Baked
Naturals® Toasted Sesame Snack Sticks
Buffalo Chicken Dip
Stir dip mix, sour cream, spinach
and water chestnuts in medium bowl.
Cover and refrigerate 30 min.
Serve with Pepperidge Farm®
Baked Naturals® Crackers.
Tip
For Ranch Shrimp dip, omit spinach and
water chestnuts. Stir dip mix, sour cream,
1/4 cup chopped red pepper and 1 can (4 oz.)
tiny shrimp, drained, in medium bowl.
Cover and refrigerate as directed above.
Prep: 10 min. Bake: 20 min.
Makes: 32 servings (about 2 tbsp. each)
1 pkg. (8 oz.) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank’s® RedHot® Sauce
1/2 cup crumbled blue cheese or shredded
mozzarella cheese
2 cans (12.5 oz. each) Swanson® Premium
White Chunk Chicken Breast in
Water, drained
Assorted fresh vegetables
1 package (13 oz.) Pepperidge Farm®
Entertaining Quartet Distinctive Crackers
1. Stir cream cheese in 9" deep dish
pie plate with fork until smooth.
Stir in dressing, hot sauce and blue
cheese. Stir in chicken.
2. Bake at 350°F. 20 min. or until hot
and bubbling. Stir chicken mixture
before serving. Serve with vegetables
and Pepperidge Farm® Crackers.
Green Bean Casserole
Prep: 10 min. Bake: 30 min.
Makes: 12 servings (about 3/4 cup each)
2 cans (1 3/4 oz. each)
Campbell’s ® Condensed Cream of
Mushroom Soup (Regular, 98%
Fat Free or Healthy Request®)
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® French
Fried Onions
Ultra Creamy Mashed Potatoes
1. Stir soup, milk, soy sauce, black
pepper, beans and 1 1/3 cups onions
in a 3 qt. casserole.
2. Bake at 350°F. for 25 min. or until
bean mixture is hot and bubbling.
Stir bean mixture. Sprinkle with
remaining onions.
3. Bake 5 min. or until onions
are golden brown.
Tip
For bacon lovers, add 4 slices bacon, cooked
and crumbled, to bean mixture.
Prep: 15 min. Cook: 20 min.
Makes: 6 servings (about 1 cup each)
3 1/2 cups Swanson® Chicken
Broth (Regular, Natural Goodness®
or Certified Organic)
5 large potatoes, (about 2 1/2 lb.)
cut into 1" pieces
1/2 cup light cream
2 tbsp. butter
Generous dash ground black pepper
1 can (14.5 oz.) Campbell’s® Turkey Gravy heated according
to package directions
1. Heat broth and potatoes in
3 qt. saucepan over medium-high
heat to a boil.
2. Reduce heat to medium. Cover
and cook 10 min. or until potatoes
are tender. Drain potatoes well in
colander, reserving broth.
3. Mash potatoes with 1/4 cup
reserved broth, cream, butter and
black pepper. Add additional reserved
broth, if needed, until desired
consistency. Serve with gravy.
Tip
For Ultra Creamy Sweet Potatoes, substitute
2 large sweet potatoes (about 2 lb.), peeled and
cut into 1" pieces for potatoes. Makes 5 servings.
Moist & Savory Stuffing
Prep: 10 min. Cook: 10 min. Bake: 30 min.
Makes: 10 servings (about 3/4 cup each)
2 1/2 cups Swanson® Chicken Broth
(Regular, Natural Goodness® or
Certified Organic)
Generous dash ground black pepper
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 pkg. (14 oz.) Pepperidge Farm®
Herb Seasoned Stuffing
Herb Roasted Turkey with Pan Gravy
1. Heat broth, black pepper, celery
and onion in 3 qt. saucepan over
medium-high heat to a boil. Reduce
heat to low. Cover and cook 5 min.
or until vegetables are tender.
Add stuffing and mix lightly.
2. Spoon stuffing mixture into
greased 3 qt. shallow baking dish.
Cover the dish.
3. Bake at 350°F. 30 min. or
until stuffing mixture is hot.
Tip
For Sausage & Mushroom Stuffing, add
1 cup sliced mushrooms to vegetables during
cooking. Stir 1/2 lb. pork sausage, cooked and
crumbled, into stuffing mixture before baking.
Prep: 15 min. Roast: 3 hr. Cook: 10 min.
Makes: 12 servings
1 turkey (12 to 14 lb.)
1 tbsp. olive oil
1 carton (26 oz.) Swanson®
Chicken Stock
3 tbsp. lemon juice
1 tsp. dried basil leaves, crushed
1 tsp. dried thyme leaves, crushed
1/8 tsp. ground black pepper
1/4 cup all-purpose flour
1. Remove package of giblets and neck
from turkey cavity. Rinse turkey with
cold water and pat dry with paper towel.
Tie ends of drumsticks together.
2. Place turkey, breast-side up, on rack
in roasting pan. Brush turkey with oil.
Insert meat thermometer into thickest
part of meat, not touching bone.
3. Stir stock, lemon juice, basil, thyme
and black pepper in large bowl. Reserve
1 3/4 cups stock mixture for gravy. Pour
remaining stock mixture over turkey.
Tip
For Dijon Pan Gravy, stir 2 tbsp.
Dijon-style mustard into flour mixture
before adding to roasting pan.
4. Roast at 325°F. for 3 hr. or until thermometer reads 165°F., basting occasionally
with pan drippings. Begin checking for
doneness after 2 1/2 hr. of roasting time.
5. Remove turkey from pan, cover and
keep warm. Spoon off fat and pour off
all but 1 1/2 cups pan drippings.
6. Stir reserved stock mixture and flour
in medium bowl until mixture is smooth.
Add flour mixture to pan. Cook and stir
over medium heat until mixture boils and
thickens, scraping up browned bits from
bottom of pan. Serve gravy with turkey.
Lemon Herb Roasted Chicken
Prep: 15 min. Roast: 1 hr. 35 min.
Cook: 10 min. Makes: 6 servings
1 lemon
1 can (1 3/4 oz.) Campbell’s®
Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 tbsp. chopped fresh rosemary leaves or
1 tsp. dried rosemary leaves, crushed
1 tbsp. chopped fresh thyme leaves or
1 tsp. dried thyme leaves, crushed
3 cloves garlic, minced
1 roasting chicken (5 to 7 lb.)
1/4 cup dry white wine
1/4 cup water
1. Heat oven to 375°F. Grate 1 1/2
tsp. zest and squeeze 1 tbsp. juice
from lemon.
2. Stir lemon zest, lemon juice,
soup, rosemary, thyme and garlic
in medium bowl. Reserve 1 cup
soup mixture for gravy. Place
chicken into shallow roasting pan.
3. Roast chicken 20 min. Brush
chicken with 1/4 cup soup mixture.
4. Roast 1 hr. and 15 min. or
until chicken is cooked through.
Remove chicken to serving platter
and keep warm.
5. Spoon off fat from pan juices.
Stir wine in roasting pan and heat
over medium-high heat to a boil,
scraping up browned bits from
bottom of pan. Stir in reserved soup
mixture and water and cook until
mixture is hot and bubbling.
Serve gravy with chicken.
Slow Cooker Melt in Your Mouth Ribs
Prep: 10 min. Cook: 8 hr.
Makes: 6 servings
6 serving-sized pieces beef short ribs (about 3 lb.)
2 tbsp. packed brown sugar
3 cloves garlic, minced
1 tsp. dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 oz.) Campbell’s®
Condensed French Onion Soup
1 bottle (12 fl. oz.) dark ale or beer
1. Place beef into 5 qt. slow cooker.
Add brown sugar, garlic, thyme and
flour and toss to coat. Pour soup and
ale over beef mixture.
2. Cover and cook on low 8 to 9 hr.
or until beef is fork-tender.
Tip
Recipe may be cooked
on HIGH 4 to 5 hr.
French Onion Turkey Casserole
Prep: 20 min. Stand: 15 min. Bake: 45 min.
Makes: 8 servings (about 1 cup each)
Vegetable cooking spray
6 eggs
1 can (10 1/2 oz.) Campbell’s® Condensed
French Onion Soup
2 cups milk
1 cup shredded Swiss cheese
2 tbsp. chopped fresh thyme leaves or
2 tsp. dried thyme leaves, crushed
9 slices Pepperidge Farm® Farmhouse
Soft Hearty White Bread, cut into cubes
2 cups shredded or cubed cooked turkey
1. Heat oven to 350°F. Spray 2 qt.
shallow baking dish with
cooking spray.
2. Beat eggs, soup, milk, 1/2 cup
cheese and 1 tbsp. thyme in large
bowl with fork or whisk. Add bread
cubes and turkey. Stir and press
bread cubes into milk mixture to coat.
3. Pour bread mixture into baking
dish. Sprinkle with remaining cheese
and thyme. Let stand 15 min.
4. Bake 45 min. or until knife inserted
in center comes out clean.
Tip
You can substitute your favorite shredded cheese
for Swiss cheese.
Turkey Broccoli Alfredo
Prep: 10 min. Cook: 20 min.
Makes: 4 servings (about 1 1/2 cup each)
1/2 pkg. (8 oz.) linguine
1 cup fresh or frozen broccoli florets
1 can (1 3/4 oz.) Campbell’s® Condensed
Cream of Mushroom Soup
(Regular or 98% Fat Free)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
2 cups cubed cooked turkey
1. Prepare linguine according to
package directions in 3 qt. saucepan.
Add broccoli during last 4 min. of
cooking time. Drain linguine mixture
well in colander. Return linguine
mixture to saucepan.
2. Stir soup, milk, cheese, black
pepper and turkey in saucepan
and cook over medium heat until
mixture is hot and bubbling, stirring
occasionally. Serve with additional
Parmesan cheese.
Tip
You can substitute spaghetti for linguine.
Serve with Caesar salad.
Sensational Turkey Noodle Soup
Prep: 10 min. Cook: 15 min.
Makes: 4 servings
3 1/2 cups Swanson® Chicken Broth
(Regular, Natural Goodness®
or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey or chicken
1. Heat broth, black pepper,
carrot and celery in 3 qt. saucepan
over medium-high heat to a boil.
2. Stir noodles and turkey in
saucepan. Reduce heat to medium.
Cook 10 min. or until noodles
are tender.
Tip
Serve with your favorite cheese and crackers and
spinach salad. For dessert serve chocolate parfait:
layer chocolate pudding with your favorite crumbled
cookies and top with whipped topping.
Hearty Turkey Tortilla Soup
Prep: 15 min. Cook: 25 min. Bake: 10 min.
Makes: 4 servings (about 1 1/2 cups each)
3 1/2 cups Swanson® Chicken Broth
(Regular, Natural Goodness® or
Certified Organic)
1/2 cup uncooked regular long-grain white rice
1 tsp. ground cumin
2 cups shredded or cubed cooked turkey
1 can (about 11 oz.) whole kernel corn with
red and green peppers, drained
1 cup Pace® Picante Sauce
1 tbsp. chopped fresh cilantro leaves
2 tbsp. lime juice
2 corn tortillas, cut in half
Vegetable cooking spray
1. Heat broth, rice and cumin in 4 qt.
saucepan over medium-high heat to
a boil. Reduce heat to low. Cover
and cook 20 min.
2. Stir turkey, corn, picante sauce,
cilantro and lime juice in saucepan
and cook until rice is tender.
3. Heat oven to 425°F. Cut tortilla
halves into thin strips. Place tortilla
strips onto baking sheet. Spray with
cooking spray.
4. Bake 10 min. or until tortilla strips
are golden brown. Top soup with
tortilla strips.
Creamy Turkey Pot Pie
Holiday Banana Bread Pudding
Prep: 15 min. Bake: 20 min.
Makes: 6 servings
1. Prepare pastry shells according
to package directions.
Prep: 15 min. Bake: 40 min.
Makes: 8 servings (about 3/4 cup each)
1. Heat oven to 350°F. Lightly
grease 2 qt. shallow baking dish.
1 package (10 oz.) Pepperidge Farm®
Puff Pastry Shells
1 tbsp. vegetable oil
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell’s®
Condensed Cream of Chicken Soup
(Regular, 98% Fat Free or
Healthy Request®)
1/2 cup milk
1 package (10 oz.) frozen peas
and carrots
2 cups shredded cooked turkey or chicken
2. Heat oil in 10" skillet over mediumhigh heat. Add onion and cook until
tender, stirring occasionally.
12 slices Pepperidge Farm®
Cinnamon Swirl Bread, cut into cubes
2 large bananas, cut into 1/4"-thick slices
1 cup semi-sweet chocolate pieces
2 1/2 cups milk
4 eggs
1/2 cup packed brown sugar
2 tsp. vanilla extract
2. Place bread cubes, bananas and
chocolate pieces into baking dish.
Beat milk, eggs, brown sugar and
vanilla extract in medium bowl with
fork or whisk. Pour milk mixture over
bread mixture. Stir and press bread
mixture into milk mixture to coat.
3. Stir soup, milk, and peas and
carrots in skillet and heat to a boil.
Reduce heat to low. Cover and cook
5 minutes or until vegetables are
tender. Stir in turkey and cook until
mixture is hot and bubbling. Spoon
turkey mixture into pastry shells.
Top with pastry “tops”, if desired.
3. Bake 40 min. or until knife inserted
in center comes out clean.
Tip
For Raspberry and White Chocolate Bread
Pudding, substitute 1 cup fresh raspberries
for bananas and white chocolate pieces for
semi-sweet. Proceed as directed above.
Apple Strudel
Cookie & Caramel Ice Cream Cake
Thaw: 40 min. Prep: 30 min.
Bake: 35 min. Cool: 20 min.
Makes: 6 servings
1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled,
cored and thinly sliced
2 tbsp. raisins
1/2 of 17.3.oz. pkg. Pepperidge Farm®
Puff Pastry Sheets (1 sheet), thawed
Confectioners’ sugar (optional)
Tip
For some nutty crunch add 1/4 cup sliced
almonds to apples and raisins.
1. Heat oven to 375°F. Beat egg
and water in small bowl with fork.
Stir granulated sugar, flour and
cinnamon in medium bowl. Add
apples and raisins and toss to coat.
2. Sprinkle additional flour on work
surface. Unfold pastry sheet on work
surface. Roll pastry sheet into 16 x
12" rectangle. With short side facing
you, spoon apple mixture onto
bottom half of pastry sheet to within
1" of edge. Roll up like a jelly roll.
Place seam-side down onto baking
sheet. Tuck ends under to seal.
Brush pastry with egg mixture.
Cut several slits in top of pastry.
3. Bake 35 min. or until pastry is
golden brown. Let pastry cool on
baking sheet on wire rack 20 min.
Sprinkle with confectioners’ sugar,
if desired.
Prep: 20 min. Freeze: 6 hr.
Makes: 8 servings
1. Line 8" round cake pan with
plastic wrap.
1 pkg. (6 oz.) Pepperidge Farm®
Milano® Cookies
3 cups vanilla or chocolate ice cream, softened
1/3 cup caramel topping
Additional caramel topping (optional)
2. Cut cookies in half crosswise and
arrange side by side around inside edge
of pan, cut-side down. Place remaining
cookies into bottom of pan.
3. Spread 1 1/2 cups ice cream in pan.
Drizzle with caramel topping. Spread
remaining ice cream over caramel
topping. Cover and freeze 6 hr. or
until ice cream is firm.
4. Uncover pan and invert cake onto
serving plate. Serve with additional
caramel topping, if desired.
Tip
Chocolate lovers can substitute chocolate
topping for caramel topping.
Prep: 15 min. Cook: 5 min. Chill: 4 hr.
Makes: 8 servings
1 pkg. (6 oz.) Pepperidge Farm®
Milano® Cookies
1/2 cup finely chopped pecans
3 tbsp. butter, melted
2 bars (4 oz. each) white chocolate,
coarsely chopped
1 3/4 cups milk
1 pkg. (3.4 oz.) vanilla instant pudding
and pie filling mix
2 cups thawed frozen whipped topping
Fresh raspberries and shaved white chocolate
1. Place 7 cookies into resealable
plastic bag. Seal bag and crush cookies
with rolling pin. Pour crushed cookies
into medium bowl. Stir in pecans and
butter. Press mixture into bottom and
1/4" up the side of 9" pie plate. Cut
remaining cookies in half. Place cookie
halves, cut-side down, around inside
edge of pie plate. Refrigerate 1 hr.
2. Heat chocolate and 1/4 cup milk in
1 qt. heavy saucepan over low heat
until chocolate is melted and mixture
is smooth, stirring often. Remove
saucepan from heat and let cool to
room temperature.
3. Combine pudding mix and remaining
milk in large bowl and stir according
to package directions. Stir in chocolate
mixture. Fold in 1 cup whipped topping. Spoon mixture into cookie crust.
Refrigerate 3 hr. or until filling is set.
4. Top pie with remaining whipped
topping, raspberries and chocolate.
Meat & Poultry
__Beef short ribs
__Beef tenderloin
__Roasting chicken
__Turkey
__Vanilla extract
__Vanilla instant pudding and pie filling mix
__Vegetable cooking spray
__White chocolate bars
Pantry Items
__All-purpose flour
__Apricot preserves
__Blue cheese salad dressing
__Brown sugar
__Campbell’s® Condensed Cream of Chicken Soup
__Campbell’s® Condensed Cream of Mushroom Soup
__Campbell’s® Condensed French Onion Soup
__Campbell’s® Turkey Gravy
__Canned cranberry sauce
__Canned green beans (or fresh or frozen)
__Canned whole kernel corn with red and green peppers
__Caramel topping
__Chopped pecans
__Confectioners’ sugar
__Corn tortillas
__Dried basil leaves
__Dried cranberries
__Dried thyme leaves
__Franks® RedHot® Sauce
__French’s® French Fried Onions
__Garlic powder
__Granulated sugar
__Ground black pepper
__Ground cinnamon
__Ground cumin
__Ground ginger
__Ground nutmeg
__Hidden Valley® Original Ranch® Dip Mix
__Linguine
__Long-grain white rice
__Medium egg noodles
__Olive oil
__Pace® Picante Sauce
__Pepperidge Farm® Baked Naturals®
Cracker Chips (any variety)
__Pepperidge Farm® Baked Naturals®
Toasted Sesame Snack Sticks
__Pepperidge Farm® Baked Naturals®
Toasted Wheat Wheat Crisps
__Pepperidge Farm® Entertaining Quartet
Distinctive Crackers
__Pepperidge Farm® Herb Seasoned Stuffing
__Pepperidge Farm® Milano® Cookies
__Pure maple syrup
__Raisins
__Semi-sweet chocolate pieces
__Sliced almonds
__Sliced water chestnuts
__Soy sauce
__Swanson® Chicken Broth
__Swanson® Chicken Stock
__Swanson® Premium White Chunk
Chicken Breast in Water
__Chopped spinach
__Pepperidge Farm® Puff Pastry Sheets
__Vanilla or chocolate ice cream
__Whipped topping
Freezer
Dairy
__Brie cheese round
__Butter
__Cream cheese
__Crumbled blue cheese
__Eggs
__Grated Parmesan cheese
__Light cream
__Milk
__Shredded Muenster cheese
__Shredded Swiss cheese
__Sour cream
Produce
__Assorted fresh vegetables
__Bananas
__Broccoli
__Carrots
__Celery
__Fresh cilantro
__Fresh rosemary
__Fresh thyme
__Garlic
__Granny Smith apples
__Green onions
__Lemon juice
__Lemons
__Lime juice
__Mushrooms
__Onions
__Potatoes
__Raspberries
__Sweet potatoes
Beverages
__Assorted sodas & drink mixers
__Dark beer or ale
__Dry white wine
__V8 V-Fusion® juices
Bakery
__Pepperidge Farm® Cinnamon
Swirl Bread
__Pepperidge Farm® Farmhouse
Soft Hearty White Bread
Other
__Aluminum foil
__Plastic wrap
For more holiday planning tips, ideas and recipes visit
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