Three Creamy Holiday Recipes Made Two Ways — for Friends and Family

For the chicken and marinade:
1 cup buttermilk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tablespoons of your favorite hot sauce
1 pound boneless skinless chicken thighs

For the dredging and frying:
½ cup flour
¼ cup corn starch
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
Vegetable oil

For the cooked blueberries and blueberry cream cheese:
½ pound blueberries
⅓ cup sugar
⅛ teaspoon ground cinnamon
1 ¼ teaspoons corn starch
⅛ teaspoon salt
½ cup water
½ teaspoon lemon zest
½ tablespoon lemon juice
⅛ teaspoon vanilla extract
3 teaspoons PHILADELPHIA Cream Cheese, softened

Step 1: In a large bowl, stir together the buttermilk, spices, and hot sauce to make a marinade. Add the chicken thighs and marinate in the fridge for at least 30 minutes.

Step 2: Meanwhile, make the blueberry sauce and coulis. In a medium saucepan set over medium-low heat, combine the blueberries, sugar, cinnamon, corn starch, salt, and water. Simmer for 10 minutes, stirring frequently, then stir in the vanilla extract, lemon zest, and lemon juice. Set aside to cool.

Step 3: Once the blueberry mixture is cool, strain it through a fine mesh strainer so you have both a smooth coulis and cooked blueberries. Combine the blueberry coulis with the softened cream cheese. Set both the blueberry cream cheese and cooked blueberry topping aside.

Step 4: Stir together all ingredients for the jalapeño cream cheese and set aside.

Step 5: Prepare a dredge for the chicken and pickles by combining the flour, corn starch, and spices in a shallow pan or plate. Remove the chicken from the marinade one piece at a time, dredging both sides in the flour mixture.

1 tablespoon olive oil
½ red pepper, chopped
½ green pepper, chopped
3 garlic cloves, minced
1 cup day-old white rice
2 tablespoons mild jerk seasoning paste

Step 1: Preheat the oven to 350 degrees.

Step 2: In a medium saucepan over medium heat, add a tablespoon of olive oil. Once warm, saute the thinly sliced peppers and onions for about 3 minutes. Add garlic and saute for 1 minute more.

Step 3: Add the rice, jerk paste, and cream cheese. Stir until well combined, then stir in the shrimp. Season the mixture with salt and pepper to taste.

1 pound penne or cavatelli pasta
1 teaspoon olive oil
1-2 teaspoons hot curry powder, to taste
½ yellow onion, thinly sliced
½ red pepper, thinly sliced
½ green pepper, thinly sliced
3 garlic cloves, minced
¼ teaspoon ground nutmeg

Step 1: Cook pasta according to package instructions. Before draining, reserve ¼ cup of the pasta water.

Step 2: In a saute pan over medium heat, toast curry powder in olive oil until fragrant.

Step 3: Add the sliced onion and bell peppers, then saute for about 3 minutes or until soft. Season with salt and pepper, then add the garlic and saute for just 1 more minute, or until fragrant. Stir in the nutmeg and jerk seasoning paste.

12 ounces mild Italian ground pork sausage
1 teaspoon olive oil
1 shallot, minced
¼ tablespoon chili flakes
3 cloves garlic, minced
1 block PHILADELPHIA Cream Cheese, softened

Step 1: Preheat the oven to 400 degrees.

Step 2: In a large pan over medium heat, brown the pork sausage. Drain and set aside.

Step 3: Add the olive oil to the pan, then cook the minced shallot and chili flakes until the shallot becomes translucent. Add the garlic, saute just until fragrant, then add the pork sausage back to the pan. Stir in the cream cheese and remove the pan from the heat. Season with salt and pepper to taste.

½ tablespoon butter
1 tablespoon olive oil
24 ounces mixed mushrooms, minced
½ cup minced shallot
½ red chile pepper, minced
2 tablespoons sun-dried tomatoes in oil, drained and chopped
1 cup spinach, finely chopped

Step 1: Preheat the oven to 400 degrees.

Step 2: In a large pan over medium heat, melt the butter with the olive oil. Saute the minced mixed mushrooms and cook for 2 to 3 minutes. Add the shallot, red chile pepper, sun-dried tomatoes, and spinach, then cook for 3 minutes more, or until the shallot has started to brown. Stir in the garlic and thyme and saute for 1 minute or until fragrant. Stir in the cream cheese and season to taste with salt and pepper.