No-Stress Holiday Recipe Ideas

Ingredients and takes only 5 mins to throw together. Super easy!

Candy Cane Dip RECIE

5 minutes / 8 to 10

• 8 oz Cream Cheese, softened
• 2 (7 oz) Marshmallow Creme Jars
• 5 Candy Canes
• 2 Red Apples, Sliced

STEPS

1. Mix the cream cheese and Marshmallow creme together.
2. Crush candy canes into small pieces and add to mixture.

Notes

Recipe adapted from The 36th Avenue.

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This appetizer is always a crowd pleaser no matter what time of year. This recipe has been handed down to me from my Sisier-In-Law April. It doesn’t get much easier than this, shredded chicken, hot sauce, blue cheese & Cream cheese mixed together and top with shredded cheddar cheese. Every time I make it everyone asks for the recipe so here it is…

Buffalo Chicken Dip

INGREDIENTS

• 3-4 Boneless skinless chicken breast
• 3 Tbs Hot Sauce
• 1/2 cup crumbled blue cheese
• 1 (8oz) pkg cream cheese, softened
• 1 1/2 cups shredded cheddar cheese
• Tortilla Chips

STEPS

1. Boil chicken for 15 mins or until done and can be broken apart easily. chop into bite size pieces. makes it easier to scoop with a chip if chicken is cut small. place chicken into bottom of serving dish, any size dish will work.
2. mix in the hot sauce. use a much hot sauce to your liking.
3. In a separate bowl mix cream cheese and blue cheese together until smooth and most chunks are gone.
4. Layer the cream cheese mixture on top of the chicken layer.
5. Top with Shredded cheddar cheese.
6. Bake for 30 mins at 350 degrees.

Notes

Blue cheese can be substituted for 1/2 cup of ranch dressing.

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One of my good friends Amanda made this batch of Snickers Fudge that we couldn’t resist eating before we ate dinner. Then we had some more after dinner, Can you say OINK, OINK! It is crazy good.

Snickers Fudge Recipe

INGREDIENTS

~ FIRST LAYER:

• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup peanut butter

~ SECOND LAYER:

• 4 tablespoons butter
• 1 cup granulated sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup peanut butter
• 1 teaspoon vanilla
• 1 1/2 cups chopped salted peanuts

~ THIRD LAYER:

• 14 ounce package caramel cubes (I used Kraft)
• 1/4 cup heavy cream

~ FORTH LAYER:

• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

INSTRUCTIONS

1. To prepare the first layer: In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13″ baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.
2. To prepare the second layer: In a medium saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use a spatula to gently spread mixture in an even layer. Place in the refrigerator until set.
3. To prepare the third layer: Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with a spatula. Place in the refrigerator until set.
4. To prepare the fourth layer: In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

Notes

Diva Tip: Place pan in freezer in between steps to speed up the process! Hope you enjoyed these holiday recipe ideas and have a wonderful holiday with your families !