3 Easy Holiday Recipes Our Team Thinks You Are Missing Out On

easy holiday recipes

December is all about food, festivities, and more food. The holidays aren’t the same without these signature recipes pulled right from our team’s favorite cookbooks and traditions. We hope you are as just as excited to try them as we are to share them with you!

Buckeye Candies:
Rachael Kistner – Sioux City:

The actual buckeye nut may be toxic, but these buckeye candy treats are anything but. Easy to make and easy to eat, these treats are delicious no matter how you feel about the Ohio State football team.

Ingredients List:

For the peanut butter balls:

1 1/2 cups creamy peanut butter
1 stick of butter at room temp
1 tsp vanilla
1/2 tsp salt
3 cups powdered sugar

For the chocolate coating:

1 12 oz package of semi-sweet chocolate chips
1 Tbsp vegetable shortening

Directions:
Mix peanut butter, butter, vanilla, and salt in a mixer until smooth.
Slowly add powdered sugar until the mixture becomes a firm, but mold-able ball of dough.
Lay out wax paper, make the dough into 1-inch balls and let them set while you mix the chocolate coating.

In a microwave safe bowl, heat the chocolate and shortening for 30 second increments, on medium power, until smooth. Be careful not to burn the chocolate.

Using a toothpick, dip each ball into the chocolate so that 3/4 of the ball is covered.

Corn and Shrimp Chowder with Crispy Bacon
Jennifer Grant – Sioux City:

This rich and creamy soup is pulled from Hy-Vee Seasons Fall 2009 magazine, and it’s worth repeating year after year (or month after month). With easy-to-find ingredients, this soup takes the chill out of a winter day faster than any other food we’ve known. As it is, the recipe makes 6 servings, so go ahead and double it if you want plenty of leftovers!

Ingredients List:
1 Tbsp Hy-Vee Select olive oil
3/4 c. chopped onion
3/4 c. chopped red bell pepper
1 (16 oz) pkg Hy-Vee frozen cut golden corn
1 medium Hy-Vee russet potato, peeled and cubed (about 1 c.)
1 (14.5 oz) can Hy-Vee chicken broth
1 c. Hy-Vee half-and-half
2 tbsp Hy-Vee flour
1/2 tsp Hy-Vee dried thyme, crushed
1/4 tsp Hy-Vee salt
1/4 tsp Hy-Vee crushed red pepper
1 pound uncooked 51- to 60-count shrimp, peeled
2 strips Hy-Vee applewood-smoked bacon, crisp-cooked, drained and crumbled

Directions:
Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper; cook and stir until onion is tender, about 5 minutes. Stir in corn, potato and broth; bring to a boil. Simmer, covered, about 20 minutes or until potato is tender, stirring occasionally.
In a small bowl, combine half-and-half, flour, thyme, salt and pepper flakes; stir into corn mixture. Cook and stir until thickened and bubbly, about 3 minutes. Add shrimp and continue to cook about 3 minutes or until shrimp turn pink. Sprinkle each serving with crumbled bacon.

Baked Ham and Cheese Wraps
Roxane Minner – Grinnell:

We love these Baked Ham and Cheese Wraps from Cool Home Recipes, not just because they are easy to make and extremely scrumptious, but because they look amazing! Imagine pulling out a pan of these cheesy spirals to the delight of all your guests (and then make sure to try two or three for quality control).

Ingredients List:

For the wraps:

1 can Pillsbury™ refrigerated Classic Pizza Crust
¾ lb deli ham (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)

For the glaze:

½ cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

Instructions:

Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.

Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.

Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.

Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned.

Bonus Recipe:

Hate to cook and need a crowd-pleasing recipe that never fails? Try this.

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