Skip to main content

Food for Health Celebration Website Banner

X

Fox 8’s Kickin’ it with Kenny Visits Heinen’s for Holiday Recipe and Gifting Inspiration

On Wednesday, November 29th Fox 8’s Kenny Crumpton joined Heinen’s own Chef Jacki Novotny at Heinen’s Avon for a special Kickin’ It With Kenny segment featuring easy and festive holiday recipe and gifting inspiration.

See below for the featured recipes and gift ideas.

Appetizers and Starters

Relish Tray

Relish Tray

Ingredients

  • Extra large pitted ripe olives
  • Assorted deli olives
  • Hearts of palm
  • Cornichons
  • Sweet gherkins
  • Bread and butter pickles
  • Pickled beets
  • Carrot sticks
  • Celery sticks stuffed with cream cheese
  • Pickled asparagus
  • Radishes

Instructions

  1. Assemble the ingredients on a festive platter and serve.

Mini Cheeseball Bites

Mini Cheeseball Bites

Makes 30 Mini Cheeseballs

Ingredients

For the Cheeseballs

  • 16 oz. cream cheese, softened
  • 1 cup white sharp cheddar cheese. freshly shredded
  • 2 Tbsp. salted sweet cream butter, softened
  • 1 Tbsp. horseradish sauce
  • 1 tsp. Worcestershire sauce

For the Toppings

  • ½ cup green onions, finely chopped
  • ½ cup dried cranberries, chopped
  • ½ cup sliced almonds, chopped
  • ½ cup pecans, finely chopped
  • 5 slices Heinen’s CARE Certified bacon, cooked and finely chopped
  • 30 Heinen’s pretzel sticks

Instructions

  1. Using a stand mixer or medium-size mixing bowl with a handheld mixer, beat the cream cheese and butter on medium-high for 1 minute. Add the cheddar cheese, horseradish sauce and the Worcestershire sauce. Continue mixing on medium speed until well combined. Tightly cover the bowl and chill in the refrigerator for 1 hour.
  2. Line a baking sheet with parchment paper. Set it aside. Using a 1 Tbsp. cookie scoop, scoop out the cheese mixture. Roll it into a ball and set it on the prepared baking sheet.
  3. Once all of the cheese mixture has been scooped and balled, roll the cheese balls in the different toppings until the cheese balls are completely coated. Return the coated cheese balls to the baking sheet.
  4. Just before serving, stick the pretzel sticks into the center of the cheese ball.

Oyster Cheese Appetizer

Oyster Cheese Appetizer Log

Makes 2 Logs

Ingredients

  • 3-8 oz. packages cream cheese, softened
  • 2 Tbsp. steak sauce
  • ¼ cup Miracle Whip
  • 1 garlic clove, peeled and minced, or 1 tsp. garlic powder
  • 1 small onion, finely chopped
  • 2-3.75 oz. cans smoked oysters, well-drained and chopped
  • 3 cups pecans, chopped and divided
  • 3 Tbsp. Heinen’s chili powder
  • Fresh parsley, minced

Instructions

  1. In mixing bowl, combine the cheese, steak sauce, Miracle Whip, garlic and onion. Stir in the oysters and 1 cup of pecans.
  2. Shape into two 9-inch logs. Roll the logs in mixture of the chili powder, remaining pecans and parsley.

Sweet and Spicy Jezebel Sauce

Sweet & Spicy Jezebel Sauce & Dip

Makes 2 10 oz. Servings

Ingredients

  • 1-18 oz. jar apricot preserves
  • 1 Tbsp. Dijon mustard
  • 2-3 Tbsp. horseradish
  • Heinen’s fresh cracked black pepper, to taste

Instructions

  1. In bowl, whisk together apricot preserves, Dijon mustard, 2 Tbsp. horseradish and black pepper. Add more horseradish and black pepper to taste.
  2. Serve immediately poured over top of cream cheese or pour the sauce into mason jars and refrigerate until ready to serve.
  3. This is a delicious topping for a roasted pork loin or pork chops.

Sides & Such

Christmas Ribbon Jello

Christmas Ribbon Jello

Serves 12

Ingredients

  • 2 envelopes (2 Tbsp.) unflavored gelatin
  • 2-14 oz, cans sweetened condensed milk
  • 1 cup sour cream
  • 4 oz. cream cheese
  • 4 ¼ cups cold water, divided
  • 1-3 oz. box strawberry Jell-O
  • 1-3 oz. box lime Jell-O

Instructions

  1. Spray a mold with non-stick cooking spray. Place in the freezer.
  2. Whisk together the sweetened condensed milk, sour cream and cream cheese until smooth. Pour the mixture into a 2-quart saucepan and heat on medium heat. Sprinkle in the unflavored gelatin and whisk constantly until the gelatin is completely dissolved. Pour 1/3 of the gelatin mixture into the mold. Refrigerate until the gelatin is completely set, about 15 to 20 minutes.
  3. Leave the remaining white gelatin mixture in the saucepan. Add ¼ cup water and whisk frequently to prevent thickening.
  4. In a small saucepan, boil 1 cup of water. Add the strawberry Jell-O and stir until completely dissolved. Add 1 cup cold water and mix well. Leave on the stovetop until it cools. Repeat same steps for lime Jell-O.
  5. Using a ladle, carefully pour about 1/3 of the strawberry gelatin mixture on top of the white gelatin that is already set. Refrigerate until the gelatin is completely set, about 15 to 20 minutes. Repeat layers alternating white layer, red layer, white layer, green layer, etc.
  6. Refrigerate at least 2 hours once finished adding the layers.
  7. To unmold, run a thin sharp knife around the top edge of the gelatin. Then, place a round platter on top of the gelatin mold and carefully turn over to transfer onto the platter.

Vintage Cranberry Noel

Vintage Cranberry Noel

Serves 4-6

Ingredients

  • 1 cup Heinen’s heavy cream
  • 1 container Heinen’s cranberry relish
  • ½ tsp. vanilla extract

Instructions

  1. Blend together the cranberry relish and vanilla extract until smooth. Set aside.
  2. Whip the heavy cream to soft peaks. Gently fold the whipped cream into the cranberry mixture and serve.

Creamed Peas and Pearl Onions

Creamed Peas & Pearl Onions

Serves 8

Ingredients

  • 32 oz. Heinen’s frozen peas, thawed
  • 10 oz. frozen pearl onions
  • 2 cups Heinen’s heavy cream
  • 4 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 ½ tsp. kosher salt
  • ½ tsp. white pepper
  • A pinch of Heinen’s cayenne pepper
  • ¼ tsp. dry mustard
  • A few grinds fresh nutmeg

Instructions

  1. Add the pearl onions to a medium-size skillet, cover with water and boil about five minutes until tender. Drain and set aside.
  2. Heat the cream in a small saucepan until just hot. Do not boil.
  3. In the same skillet that you blanched the onions, melt the butter. Over medium-low heat add the flour and stir with a wooden spoon. Cook for about 3-4 minutes, or until the raw flour smell is gone and the mixture is light tan in color.
  4. Add the hot cream one third at a time, whisking after each addition. The mixture will be very thick, then less thick, then finally on the last addition, smooth and creamy as you whisk.
  5. Bring the heat to medium and add the salt, pepper, cayenne, mustard and nutmeg. Whisk to combine.
  6. Add the thawed peas and stir with a wooden spoon. Once the mixture is hot, add the onions and heat just to serving temperature.
  7. Serve immediately.

Overnight 7 Layer Salad

Overnight 7 Layer Salad

Serves 12

Ingredients

For the Salad

  • 1 head iceberg lettuce, cored and chopped
  • 1 tsp. Heinen’s salt
  • ½ medium red onion, sliced thin
  • 6 hard-boiled eggs, peeled
  • 2 cups Heinen’s frozen peas
  • 1 red bell pepper, seeded and chopped
  • 1 cucumber, halved, seeded and chopped
  • 1 ½ cups Heinen’s cheddar cheese, shredded
  • 10 slices Heinen’s CARE Certified bacon, cooked until crisp and chopped

For the Dressing

  • 1 ½ cups mayonnaise
  • 3 Tbsp. cider vinegar
  • 1 Tbsp. Frank’s Red Hot sauce
  • 1 Tbsp. sugar
  • ½ tsp. Heinen’s pepper

Instructions

  1. Wash and thoroughly dry the chopped lettuce.
  2. Meanwhile, soak the red onion in a small bowl of cold water for 5 minutes to mellow the flavor. Drain and pat dry.
  3. Layer half the lettuce on the bottom of a trifle bowl or glass bowl. Sprinkle with ½ tsp. of salt. Layer red onion on top.
  4. Slice 3 eggs and place them standing up around the edge of the bowl, sitting on top of the onion. Chop the remaining eggs and sprinkle them on top of the onion. Alternatively, chop all the eggs and layer on top.
  5. Layer the frozen peas, bell pepper and cucumber on top. Add the remaining lettuce to the bowl and sprinkle with the remaining ½ tsp. of salt.
  6. Mix together all of the dressing ingredients and spread on top of the lettuce. Sprinkle the cheese and bacon on top.
  7. Cover with plastic wrap and refrigerate for at least 6 hours.

Chilled Christmas Punch

Chilled Christmas Punch

Serves 20

Ingredients

For the Punch

  • 2 cups water
  • ¾ cup sugar
  • ½ tsp. Heinen’s ground cinnamon
  • 1-46 oz. can pineapple juice, chilled
  • 4 cups cranberry-apple juice, chilled
  • 1 liter ginger ale or your favorite sparkling wine, chilled

Optional Garnishes

  • Fresh or frozen cranberries
  • Sliced apples
  • Orange wedges
  • Fresh mint leaves
  • Heinen’s cinnamon sticks

Instructions

  1. In a large saucepan, bring the water, sugar and cinnamon to a boil. Stir until sugar is dissolved, then chill.
  2. Just before serving, combine the syrup mixture, juices and ginger ale in a punch bowl or large pitcher.
  3. If desired, garnish with fruit and mint and serve over ice with cinnamon sticks.

Sweets & Treats

Bread Pudding with Cinnamon and Nutmeg

Bread Pudding with Cinnamon and Nutmeg

Serves 6

Ingredients

For the Bread Pudding

  • 2 large Heinen’s cage free eggs, room temperature
  • 2 cups Heinen’s whole milk
  • ¼ cup butter, cubed
  • ¾ cup sugar
  • ¼ tsp. Heinen’s salt
  • 1 tsp. Heinen’s ground cinnamon
  • ½ tsp. Heinen’s ground nutmeg
  • 1 tsp. vanilla extract
  • 4 1/2 to 5 cups soft bread cubes (about 9 slices of bread)
  • ½ cup dried cranberries

For the Vanilla Sauce

  • 1/3 cup sugar
  • 2 Tbsp. cornstarch
  • ¼ tsp. Heinen’s salt
  • 1 2/3 cups cold water
  • 3 Tbsp. butter
  • 2 tsp. vanilla extract
  • ¼ tsp. Heinen’s ground nutmeg

Instructions

  1. In a large bowl, lightly beat the eggs. Combine the milk and butter and add it to the eggs along with the sugar, salt, spices and vanilla. Add the bread cubes and dried cranberries. Stir gently.
  2. Pour into a well-greased 11×7-inch baking dish. Bake at 350°F for 40-45 minutes, or until a knife inserted 1-inch from the edge comes out clean.
  3. Meanwhile, for the vanilla sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in the cold water until smooth. Bring to a boil over medium heat, then cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with the warm pudding.

Traditional Rum Balls

Traditional Rum Balls

Makes 60 Balls

Ingredients

  • 12 oz. vanilla wafer cookies
  • 1 1/4 cups pecans, toasted
  • 1 1/2 cups Heinen’s powdered sugar, divided
  • 1/2 tsp. Heinen’s salt
  • 1/2 tsp. Heinen’s allspice, ground
  • 1/2 cup dark rum
  • 2 Tbsp. light corn syrup
  • 1/2 cup granulated sugar

Instructions

  1. In the bowl of a food processor, process the vanilla wafers and pecans until finely ground. Set aside.
  2. In a large bowl, sift together 1 cup of the powdered sugar, salt and allspice. Stir in the rum and corn syrup. Add the vanilla wafers and pecans. Mix well.
  3. Chill in the refrigerator for 30 minutes. Combine the remaining 1/2 cup of powdered sugar and granulated sugar in a shallow bowl and set aside. Scoop out 1 Tbsp. portions of the chilled dough, roll into balls and toss to coat in the sugar mixture.
  4. Place on a parchment-lined baking sheet, cover with plastic wrap and refrigerate for at least 1 hour before serving.

Festive Fruit Cake Cookies

Festive Fruit Cake Cookies

Makes 24 Cookies

Ingredients

  • 1 cup raisins
  • 1 cup red and green candied cherries, coarsely chopped
  • 1 cup candied pineapple, coarsely chopped
  • 1 cup walnuts, coarsely chopped
  • 1/2 cup shortening
  • 3/4 cup white sugar
  • 1 Heinen’s cage free egg
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 1 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. Heinen’s salt

Instructions

  1. Combine the fruit and nuts with half of the flour and mix well.
  2. Cream the shortening and sugar, then add the egg, vanilla and almond extract. Beat on medium speed with an electric mixer until light and creamy. Stir in the fruit mixture and remaining flour, baking soda and salt. Mix well.
  3. Scoop onto a parchment-lined or greased baking sheet using a 1-inch scoop and bake at 350°F for 10-12 minutes.

Note: The colder the dough, the less it will spread. Chill the dough or the scooped-out dough on a cookie sheet before going into the oven.

Potato Candy

Peanut Butter Pinwheels (aka Potato Candy)

Makes 40 Pinwheels

Ingredients

  • ½ cup mashed potatoes
  • ½ cup (1 stick) salted butter, softened
  • 2 tsp. vanilla extract
  • 6-7 cups Heinen’s powdered sugar, plus more for dusting
  • Heinen’s creamy peanut butter, for filling

Instructions

  1. Combine mashed potatoes, butter, vanilla and one cup of powdered sugar in a large bowl. Use an electric mixer to stir until combined.
  2. Add the remaining powdered sugar, 1 cup at a time, stirring until combined after each addition. Once you’ve added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can’t be rolled into a ball, continue to add powdered sugar until it is firm.
  3. Refrigerate for 1 hour. If chilled longer, it may become too firm and will need to sit at room temperature for 10-15 minutes until it is pliable.
  4. Once chilled, divide dough into two pieces. Place one piece on a clean surface that has been generously dusted with powdered sugar. Dust the surface of the dough with additional powdered sugar and use a rolling pin to roll out the dough into a rectangle about ¼-inch thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball and start over.
  5. Once the dough has been rolled out, spread evenly with peanut butter, leaving a small amount of empty space around the perimeter of the dough.
  6. Starting with the longer side of the rectangle, gently but tightly roll into a log. Use a knife to slice into pieces about ¼-½-inch thick.
  7. Repeat steps 5 and 6 with the remaining dough half.
  8. Serve and enjoy. Store leftovers in an airtight container in the refrigerator for up to a week.

Gifts and Glad Tidings

Holiday Simmer Pot

Holiday Simmer Pot

Makes 1 Simmer Pot

Ingredients

  • 5 cloves
  • 3 star anise
  • 2 stems of rosemary
  • 2 Heinen’s cinnamon sticks
  • ½ cup fresh cranberries
  • 1 orange, sliced
  • 1 pastry bag
  • Ribbon
  • Label

Instructions

  1. Slice the orange and place all of the ingredients in a small saucepan.
  2. Cover with water, simmer and enjoy the incredible aromas.

Holiday Pancakes and Syrup

Holiday Pancakes and Syrup

Serves 8

Ingredients

  • 6 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3 Tbsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. Heinen’s salt
  • Syrup of your choice

Instructions

  1. Put all ingredients into a mixing bowl and whisk together. Store the mix in an airtight container.
  2. To make pancakes 1 cup of milk and 1 beaten egg to the 1 cup of the premade mix. Stir to incorporate.
  3. Pour 1/4 cup of the batter on to greased non-stick skillet, when the top of the pancake is bubbly, flip until both sides are golden brown.

Additional Gift Ideas from Heinen’s

  • Heinen’s Gift Baskets (In the Produce Department)
  • High End Olive Oil with Spice Mix
  • IL Nocciolo with Cherry Balsamic Cheese
  • High End Tea with Honeycomb
  • Stonewall Kitchen Scone Mix and Holiday Jams
  • Luxardo Cherries and Q Drinks Mixers
  • Advent Calendars
  • Sugarfina Gift Boxes
  • Two Brothers Holiday Chocolate Bar Pack

For more holiday gifting inspiration, check out Heinen’s 2023 Holiday Gift Guide!

Heinen's 2023 Holiday Gift Guide Cover

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge