December Contest Winners ANNOUNCED! Circulon Holiday Party Dishes Contest

Congratulations to Tami Willis Delaney – winner of the Circulon Holiday Party Dishes Contest! She wins the Grand Prize – a Circulon Symmetry Chocolate 11 Piece Cookware Set.

Tami’s post to the Circulon Facebook page received 77 likes and 68 unique comments. Congratulations, Tami!

And our 2nd and 3rd place winners are:

2nd – Natalie J. Vandenberghe – Circulon Symmetry Chocolate 5.5 Qt. Covered Casserole

3rd – Jill Hayes – Circulon Symmetry Chocolate Skillet Twin Pack 8” and 10” Skillets

They weren’t the only winners this time around. The first 40 people who entered the contest AND posted a special coupon to their Facebook page also won a Circulon Contempo 9” Skillet!

Contestants were asked to submit their favorite December Holiday Party Dish on the Circulon Facebook wall, tell us about it, and then spread the word to get the most likes and comments on their post.

We had so many fabulous entries to choose from. If you would like to see what was offered up, check out all the entries on the Circulon fanpage, and maybe get an idea or two of your own for your next holiday party.

Happy Hanukkah and Merry Christmas!

Peanut Butter Pie

Tami’s Entry

“My ‘can’t go wrong recipe’ for the season is Peanut Butter Pie. There are a few reasons this passed down recipe is my recipe of choice for any holiday or celebration throughout the year….#1. I love peanut butter. #2. It is easy. #3. There are NEVER any leftovers!”

Join us Tomorrow for a Live Chat with Marge Perry for Circulon Expert Hour!

Chef Marge Perry

Circulon Facebook page. We’ll be chatting about Cooking for Everyone – Planning a menu that you and everyone else will love.

Marge is an award-winning food writer, whose credits include: Ask The Expert daily blogger for, Cooking Light, Newsday, Self, Better Homes & Gardens, Prevention, New York Times, Parenting, publisher of the blog A Sweet and Savory Life, and many others. She loves to write about food and cooking as they relate to lifestyle issues – such as timely and simple meal solutions.

In addition to Dinner Tonight, the cookbook based on her Newsday column, she has contributed to more than 20 books. Marge makes guest appearances on morning news programs, local television news, a weekly radio program, and her recipes have aired on the Food Network.

Marge is a cooking instructor at Institute of Culinary Education. She is a member of the International Association of Culinary Professionals, Society of Professional Journalists, and Association of Food Journalists. Marge was awarded the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship.

So, join us on the Circulon Facebook page with Marge Perry for an hour of fabulous food chat, as Marge gives us insights into how to set up a menu that you and all your guests will love.

Event details
When: Wednesday, December 14, 1-2pm PST

Who: Food expert and blogger Marge Perry
What: Answering all of your holiday meal prep questions, offering simple solutions to menu and planning a party that you and everyone else will love.

Prizes announced during the Expert Hour


Circulon Symmetry 11 Piece Set

We hope you enjoyed our 1st Circulon Expert Hour last week with guest, Chef Sally James. We had great questions and discussions all around the subject of Thanksgiving holiday meal preparations with a healthy twist.

We also had a number of winners from our trivia questions at the middle and bottom of the hour, with several people winning new Circulon pans and others, a copy of Sally’s new book, the Little Penguin Cookbook about food and wine pairing.

Below we’ve put together a few of the standout recommendations and recipes that were offered up from Sally and our participants.

Enjoy – and get your Christmas recipes and questions ready because we’re doing this again next month!

On Preparing for Thanksgiving

“My secret is to pre-prepare as much as you can the day before, such as parcooking the vegetables, making the stuffing and having it ready to go in the oven. Also, it helps to step back for a minute and decide what the priorities are – you being fresh and feeling like you’re not too exhausted to enjoy your guests, and needing to have all the traditional accompaniments. Think through everything you wanted to prepare and decide, ‘Do we really need this?’ Makes fewer leftovers to deal with” – Sally James

The Perfect Thanksgiving Dessert

“Lots of ideas – how about some filo pasty fruit parcels. Brush every 2-3 sheets of filo with a light spread of butter or oil, about 6 sheets, then fill with some berries tossed with a touch of brown sugar or apple and pear. Wrap up and fold in edges, then brush with melted butter and bake until golden. Hot fruit soup is really special and flavorsome. Heat red wine and cranberry juice with a cinnamon stick and some cloves until a simmer and simmer for 20 minutes. Just before serving, place chopped fruit such as berries, pear, apple in parfait glasses or cups and pour over the liquid. Top with a dollop of gelato or frozen yogurt. Bon Appetit!” – Sally James

Making those Garlic Mashed Potatoes Lighter

“I have to answer as an Australian as mashed potato to us doesn’t have cream in it and we LOVE it. Try this for a yummy healthy idea. Cook the potatoes, while they’re cooking, heat some olive oil on low, add chopped garlic and heat on low for flavors to infuse and garlic to soften – about 10 minutes. Mash potatoes, and fold flavored oil through, then add buttermilk to bring to desired consistency. I like it with a touch of Parmesan too. Hope that inspires too!” – Sally James

Making Gravy without Turkey Drippings

“I’d suggest buying just some wings or cheap turkey parts, and browning in a pan to get some juices going then proceed as normal. You can also get a demiglace in stores that makes a great gravy – bit expensive but wonderful flavor. I actually now make a wine reduction and throw in some good quality stock and some Worcestershire sauce for my sauce. Hope one works for you.” – Sally James

Drinks for the Evening other than Wine

“I have a favorite that I always serve before a meal where you know you are going to have a fair bit with the meal. It’s refreshing, palate-cleansing and ‘the drink you have when you’re not having a drink.’ Lemon Lime and Bitters – Soda or Mineral Water, with a dash of Rosa Lime and a few drops Angostura bitters, over ice.” – Sally James

Happy Thanksgiving to all of our Circulon friends!

CIRCULON THANKSGIVING RECIPE CONTEST WINNERS have been chosen! And the winners are…

Congratulations to Anna George – winner of the Circulon Bringing Things Full Circle – Healthy Thanksgiving Alternative contest. Anna wins the Grand Prize 11-piece set of Circulon Symmetry Cookware. Congratulations, Anna!

Anna’s post to the Circulon Facebook page garnered 100 likes and 71 comments.

And our 2nd and 3rd place winners are:

Ben Lutman (2nd) – Ben wins a Circulon Symmetry 12-Inch Covered Essential Pan

Chris Gagnon (3rd) – Chris wins a Circulon Symmetry 8.5-inch Open Skillet

Entrants to the contest were asked to submit a healthy alternative to a traditional Thanksgiving dish, and then spread the word to get the most likes and comments on their post. You can find the rest of the entries on our Facebook fanpage. Thanks to everyone for their great participation. We wish you a very Happy Thanksgiving with all of your family and friends!

Also, take a gander at Anna’s delicious and healthful stuffing recipe, and maybe add it to your own table this year.

Healthy Harvest Stuffing


  • 8 slices of toasted, cubed, whole-grain bread
  • 1 cup low-sodium chicken broth
  • 1/2 cup chopped onion
  • 1 cup peeled and finely chopped butternut squash
  • 1 cup chopped celery
  • 1 cup dried cranberries
  • 1 cup chopped water chestnuts
  • 1/2 cup chopped apple
  • 1/2 cup pecans
  • 1 tbs fresh parsley, minced
  • 1 teaspoon dried tarragon


  1. Preheat oven to 350 degrees. Lightly coat a baking dish with cooking spray.
  2. In a large skillet, heat the chicken broth over medium heat. Add the butternut squash, celery and onion and sauté until the vegetables are tender, about 8 minutes. Remove from heat.
  3. Mix the bread cubes, cranberries, water chestnuts, apples, parsley and tarragon in a separate bowl. Add the butternut squash, onion and celery mixture into it and mix evenly.
  4. Spoon stuffing into the baking dish. Cover it with aluminum foil and bake for 20 minutes. Uncover and bake 10 more minutes. Sprinkle with pecans. Enjoy!