Holiday Recipes That Don't Break The Bank

The holiday season is here again! It’s a magical time where we get to make good memories and great food. To help you as you begin planning your holiday meals, we’ve asked our team members to submit their best festive recipes. These recipes are meant to be budget friendly and easy to make! 

Lemon Icebox Pie 

Growing up, I was never really a fan of the "fancy pies" my family would make so my mom would make the lemon icebox pie especially for me. With four ingredients, this version is very budget friendly. 

Ingredients:

• 1 graham cracker crust
• 1 tub of cool whip
• 1 can of sweetened condensed milk
• 1 can of frozen lemonade concentrate

Directions:

1. Mix all of the wet ingredients in a bowl.
2. Pour into the crust.
3. Put the pie into the refrigerator for a few hours until the filling firms up.
4. Serve and enjoy!

Chicken and Rice Comfort Food by Ty Powell

If you like comfort food in the Fall, this one is for you! 

Ingredients:

• 2 packs of Knorr chicken flavored rice
• 1 can cream of chicken
• 1 cube chicken bouillon
• 1 cup heavy cream or half and half
• 1 box of Red Lobster Cheddar Bay Biscuit Mix (optional)

Directions:

1. I have boiled the chicken or sautéed with unsalted butter, either way it works.
2. Once your chicken is cooked and seasoned to your tastebuds, cut it up into dices or slices.
3. Bring your water for the rice to a boil.
4. Add the chicken bouillon cubes.
5. Once cooked tender (165°F), add rice, cream of chicken, and whipping cream
6. Let simmer on low for a few minutes.
7. (OPTIONAL): Once smooth, add everything into an oven safe pan. Follow mixing instructions on the box for biscuit mix. Place the Red Lobster Cheddar Bay biscuit mix on top of your chicken and rice. Place in the oven and it's ready when you notice the biscuit mix turn golden brown, but of course always do a “poke test” to be safe! Add cheese on top if you're feelin’ fancy! 

I hope someone tries and loves it as much as we do!

Fire Crackers

During the holidays, we always have a snack table for everyone to come by and graze all day long. A family favorite is Fire Crackers.

Ingredients:

• Gallon jar
• 1 1/4 cup canola oil
• 1 pkg dry ranch 
• 1/2 tsp ground red pepper
• 1 box saltine crackers

Directions:

1. In a bowl, mix oil, ranch dip mix, and pepper together.
2. Place 1/2 of the crackers in the gallon container.
3. Pour 1/2 oil mixture over crackers.
4. Repeat with remaining crackers and oil.
5. Occasionally turn the container so all the crackers are coated.

Note: It's best if you let it sit and marinate for about 30 minutes before serving, to allow seasoning to soak into crackers.

Green Bean Casserole by Vicki Corley-Deck

Most of my family aren't casserole fans, but my husband made this one, and it changed our minds! You’re never too old to try new things.

Ingredients: 

• 4 (15-ounce) can cut green beans, drained
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 2 (10.5-ounce) cans condensed cream of chicken soup (I usually end up using 1 ½ cans)
• 1 cup milk
• 1 16 oz block of Velveeta Cheese
• 1 container French’s crispy fried onions (I use the 6oz can but use less if you’d like)
• Add ground black pepper to taste

Directions:

Note: I mix everything in a big bowl and then transfer to the baking dish.

1. Preheat the oven to 350°F
2. Spray a 9x13 baking dish with cooking spray (I prefer a glass pan. It puts a little crispy goodness on the edges).
3. Cube the Velveeta cheese and cook in a microwave safe bowl for 1 minute, stir, & then repeat in 30 second intervals until melted.
4. Combine and mix Velveeta, soup & milk until smooth (microwave for a minute or so for ease of mixing).
5. In a large bowl, pour in green beans, 1 ½ cups of the fried onions, the mixture from step 4, and black pepper to taste. No salt! The soup and cheese provide the perfect amount of saltiness. Fold everything together until well combined.
6. Bake uncovered in the preheated oven until heated through and bubbly, about 25 minutes.
7. Sprinkle remaining onions on top and return to the oven until the onions begin to brown (I turn it on broil, but warning – it only takes seconds for the onion to go from brown to burnt).
8. Let the casserole rest for a few minutes before serving.

Best Cranberry Mold Ever by John Miller

This recipe pairs with poultry and pork better than sodium pairs with chloride. 

Ingredients:

• 2 cups fresh cranberries 
• 1/2 medium orange
• Small can crushed pineapple
• 1 cup sugar
• 1 cup pecans (chopped)
• 1 package raspberry gelatin (large)

 Directions:

1. Wash cranberries.
2. Place cranberries and orange through a food processor alternatively. Use the rind of the orange.
3. Add pineapple, sugar, and pecans.
4. Use juices from drained pineapple and orange to make 2 cups liquid for dissolving the gelatin. Add water to make 2 cups if necessary. 
5. Make gelatin and add cranberry mixture. 
6. Pour into mold. 
7. Chill overnight and get ready to ignite your taste buds!

Oatmeal Raisin Cookies

This is a favorite, since it's easy to transport later, and you can also freeze extra cookies for later use. I recommend using a heavy-duty mixer. You are welcome to use Chocolate chips instead of raisins are even use both! 

Ingredients:

• 1 cup sugar
• 1 cup brown sugar
• 2 sticks unsalted butter
• 2 eggs
• 2 cups flour
• 1 tsp of baking soda
• 1 1/2 tsp of Cinnamon
• 1/2 tsp of salt
• 3 cups old fashion oats
• 1 cup of raisins

Directions:

1. Combine in mixer: sugar, brown sugar, butter, and eggs.
2. Mix in separate bowl dry ingredients: flour, baking soda, cinnamon, salt, old fashion oats, and raisins.
3. Combine dry ingredients in the mixer with batter.
4. Once combined, place the dough in refrigerator for one hour before baking.
5. Shape cookie dough into ping pong size balls and bake at 375°F for 11 minutes.  

Ambrosia Salad

Ingredients:

• 2 or 3 cans of the fruit cocktail with cherries
• 1 tub of Cool Whip
• 1 cup mini marshmallows (rainbow colored preferred)
• 1/2 cup chopped pecans
• 1/4 cup shredded coconut (can leave out if you don't like coconut)
• 1 bowl or aluminum sheet pan

Directions:

1. Drain juice from fruit cocktail
2. Add fruit to bowl or pan.
3. Add remaining ingredients together with the fruit and mix until well incorporated
4. Cover with clear wrap or aluminum foil and chill for up to 2 hours, or make the night before.
5. Serve in mini cups and enjoy.