12 Days of Whatacheer: Festive Deals for Rewards Members

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• Who: Whataburger Rewards members (sign up in the app if you’re not already!)
• When: December 12–23, with a new offer every day
• How: Open the Whataburger App, claim the day’s deal, and enjoy with your next order

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Last Updated on December 17, 2025 by Rod Washington

Holiday Desserts Just Got a Dairy-Forward Upgrade

(Family Features) Holiday desserts set the stage for seasonal delight and add a touch of joy to gatherings. From festive cookies to indulgent dips, these delicious desserts bring people together to create memories that will last a lifetime. If you’re looking to impress guests, Santa Cookies are the ultimate treat. Made with Maple Hill Salted Butter, they’re rich, soft and full of festive spirit. For a unique twist, try Gingerbread Dip, featuring vanilla Greek yogurt made with 100% grass-fed organic milk. Whether you’re hosting or deciding what to bring to the potluck, Maple Hill’s 100% grass-fed organic dairy makes it easy to whip up desserts that are as wholesome as they are delicious. Rich in nutrients and free from GMOs, hormones and antibiotics, each product comes from farms that prioritize regenerative practices as nature intended. With a 40% healthier ratio of omega 3:6 and 40% higher levels of CLA fatty acids compared to traditional organic dairy, you can feel good about sweet treats at the holiday table. To find more recipes, visit MapleHill.com.

Santa Cookies

Yield: 14 cookies

• 1          cup (2 sticks) Maple Hill Salted Butter, at room temperature
• 1/2       cup brown sugar
• 1          tablespoon vanilla extract
• 1          large egg, at room temperature
• 2 1/4    cups all-purpose flour
• 1/4       teaspoon salt
• 1          teaspoon red food coloring
• mini chocolate chips
• mini red chocolate-coated candies

Frosting:

• 1/2       cup (1 stick) Maple Hill Salted Butter, at room temperature
• 4          ounces cream cheese, at room temperature
• 1          teaspoon vanilla extract
• 2 1/2    cups powdered sugar

1. Preheat oven to 350 F and line two baking sheets with parchment paper.
2. In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add egg and beat until combined. Add flour and salt; mix until dough begins to form ball.
3. Remove 1 cup dough and set aside. Add red food coloring to remaining dough.
4. From red cookie dough, make one 1-inch ball and five 1/2-inch balls. From plain cookie dough, make one 3/4-inch ball and five 1/4-inch balls.
5. On prepared baking sheet, place red 1-inch ball and gently flatten until 1/2-inch thick. Attach four red 1/2-inch balls for arms and legs. Attach plain 3/4-inch ball for head and gently flatten until 1/2-inch thick. Attach plain 1/4-inch balls for hands and feet. Shape remaining red 1/2-inch ball into triangle for hat and attach. Repeat with remaining dough, arranging cookies 2 inches apart on baking sheet. Add chocolate candies for eyes and buttons.
6. Bake 12-15 minutes, or until lightly golden.
7. To make frosting: In medium bowl, beat butter and cream cheese until light and fluffy, about 3 minutes. Add vanilla and powdered sugar; mix until combined.
8. To decorate: Place half of frosting in piping bag with small tip to line Santa’s arms and legs. Place other half in second piping bag with small star tip to add Santa’s beard, hat and hands. Put small dot of icing between eyes and beard and place red mini chocolate-coated candy on face for nose.

Gingerbread Dip

Servings: 8-12

• 4          ounces cream cheese, at room temperature
• 1/4       cup brown sugar
• 1/4       cup powdered sugar
• 3          tablespoons molasses
• 1          container (16 ounces) Maple Hill Vanilla Greek Yogurt
• 1          teaspoon ground ginger
• 1          teaspoon ground cinnamon
• 1          teaspoon ground nutmeg
• 2          cups whipped cream
• graham crackers
• fruit

1. In medium bowl using electric mixer on medium speed, beat cream cheese and sugars about 1 minute. Add molasses and mix until combined.
2. Add Greek yogurt, ginger, cinnamon and nutmeg; beat until combined. Fold in whipped cream and mix until fully incorporated. Refrigerate 1 hour before serving or overnight.
3. Serve with graham crackers and fruit.

SOURCE: Maple Hill

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/

Usher in Cool Weather with Easy Pumpkin Soup

(Family Features) Pumpkin may be a classic fall flavor, but there’s no reason you can’t satisfy your craving for savory comfort foods all year long. Forget spiced latte; with its wholesome nutrition and plenty of earthy flavor, pumpkin is the perfect ingredient for all kinds of flavorful dishes. It may inspire a warm, fall feeling but it’s much more than a seasonal product. Pumpkin puree can be enjoyed all year long mixed into your favorite baked goods, stirred into chilis or even scooped into your morning smoothie. The smooth, creamy texture of Green Giant 100% Pure Pumpkin, made in the United States with premium quality in mind, is a go-to ingredient for a variety of recipes, including this heartwarming and simple Pumpkin Soup. Simply simmer the pumpkin puree with coconut cream, vegetable stock, garlic and ginger for a soup that is comfort in a bowl. Explore new ways to enjoy seasonal recipes at greengiantvegetables.com.

Watch video to see how to make this recipe!

Pumpkin Soup Cook time: 10 minutes Servings: 4

• 1 can (15 ounces) Green Giant 100% Pure Pumpkin
• 1/2 cup coconut cream
• 1 cup vegetable stock
• 1 tablespoon garlic paste or 1 teaspoon garlic powder
• 1 tablespoon ginger paste or 1 teaspoon ground ginger
• salt, to taste
• pepper, to taste
• coconut rice, for serving (optional)
• bread, for serving (optional)

1. In saucepan over medium heat, combine pumpkin, coconut cream, vegetable stock, garlic, ginger and salt and pepper, to taste. Stir until well incorporated, cook 10 minutes.
2. Serve over coconut rice or with bread, if desired.

Notes: For an elegant garnish, top with toasted pepitas, pumpkin seeds or swirl of coconut milk. Leftovers can be refrigerated up to 3 days or frozen up to 3 months. Thaw frozen coconut ginger pumpkin soup in fridge then reheat in microwave or saucepan on stovetop. SOURCE: Green Giant Pumpkin

The fate of Lucky Supermarkets in SoCal

Link: https://stmdailynews.com/the-fate-of-lucky-supermarkets-in-socal/