Chocolate Pirouette Crusted Cake

Each holiday season, hosts strive for the perfect balance between serving traditional fare and trying out palate-pleasing new recipes. Among friends and family however, the classics — which conjure up memories of holidays past — win hands down. Here's a sumptuous spread that's sure to please the whole family.

For a perfectly roasted turkey — the centerpiece of the holiday meal — baste the bird with chicken stock. The stock helps keep the meat moist and gives a lovely golden color to the skin. It also creates a base for homemade pan gravy that's perfect for drizzling over the turkey or topping Moist and Savory Stuffing or even mashed potatoes.

Green Bean Casserole is an iconic blend of rich flavors and textures. It features green beans, velvety cream of mushroom soup and crisp french fried onion topping. Although it's almost certain to be one of the first items gone from the table, if you do end up with leftovers, slice leftover turkey, stir into the casserole and reheat for a one-dish meal the next day.

Serve up a spoonful of instant comfort with Creamy Corn Pudding. This super side dish combines corn with cream of chicken soup, eggs, Parmesan cheese and fresh chives. It's a delicious departure from the standard creamed corn or corn bread.

No holiday feast is complete without dessert. This year, why not add a Chocolate Pirouette Crusted Cake to the dessert buffet? It's a timesaving treat that will delight guests of all ages.

Prep: 10 minutesThaw: 2 hours1 box (19.6 ounces) chocolate fudge 3 layer cake½ of a 13.5 ounce canister chocolate hazelnut creme-filled pirouettes (about 18)Thaw cake according to package directions. Place on a serving dish.Cut cookies into 2½-inch-long pieces. Place cookies upright, side-by-side, all around edge of cake, pressing gently into the frosting. Place any remaining cookies on top of cake. Serve immediately. Makes 8 servings.

Prep: 10 minutesBake: 35 minutesButter1 can (10C\v ounces) cream of chicken soup½ cup milk2 eggs1 can (16 ounces) whole kernel corn, drained½ cup yellow cornmeal¼ cup grated Parmesan cheese1 tablespoon chopped fresh chivesHeat the oven to 350 degrees. Grease 1½-quart casserole with butter.Beat soup, milk and eggs with a whisk or fork in medium bowl. Stir in corn, cornmeal, cheese and chives. Pour soup mixture into prepared casserole.Bake for 35 minutes or until puffed and golden brown. Makes 6 servings.

Prep: 10 minutesBake: 30 minutes2 cans (10¾ ounces each) cream of mushroom soup1 cup milk2 teaspoons soy sauce¼ teaspoon ground black pepper2 bags (about 16 ounces each) frozen cut green beans, cooked and drained1 can (6 ounces) french fried onions (2 2/3cups)Stir soup, milk, soy sauce, pepper, beans and 1⅓ cups onions in a 3-quart casserole.Bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling. Stir bean mixture and top with remaining onions.Bake for 5 minutes or until the onions are golden brown.

Prep: 20 minutesBake: 30 minutes2½ cups chicken broth2 stalks celery, coarsely chopped (about 1 cup)1 large onion, coarsely chopped (about 1 cup)1 package (16 ounces) herb seasoned stuffingHeat broth, celery and onion in 3-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender. Add stuffing and mix lightly.Spoon stuffing mixture into greased 3-quart casserole dish. Cover and bake at 350 degrees for 30 minutes or until hot. Makes 11 servings.For crunchier stuffing, bake the casserole uncovered.