Image by Shutterstock, Brent Hofacker
You're going to a holiday get-together and need to bring some goodies, but you don't have a clue what to bring. What to do? Heather Lang, a frequent blogger for OYT, shares some of her go-to dishes for the holidays.
Caramel Chex Mix
Ingredients:
1 cup butter
1 1/2 cups white sugar
1/2 cup white corn syup
4 cups Crispix cereal
2 cups pretzels
2 cups Rice Krispies
1 1/2 cup mixed nuts
Instructions:
Bring butter, sugar and syrup to a boil. Boil for 3 minutes. Pour over mixture of cereals, pretzels and nuts. Spread in jelly roll pan until set and break into chunks.
Right-click and save: Caramel Chex Mix recipe card
BLT Dip
Ingredients:
1 container sour cream
1 container cream cheese
1 lb. fried bacon
1 container fresh salsa
Instructions:
Mix sour cream and cream cheese. Drain liquid from salsa, fold in mixture. Stir in bacon.
Chill and serve.
Tips: Works with pretzels, crackers, or even in an egg burrito with sausage or mixed with hashbrowns!)
Right-click and save: BLT Dip recipe card
Broccoli Salad
Ingredients:
1 bunch broccoli, cut into bite size pieces
½ cup onion, thinly sliced & diced
1 red apple, diced
1 cup green grapes, halved
1 cup red grapes, halved
½ cup raisins
½ cup cranraisins
Shredded Cheddar cheese
Sunflower nuts
DRESSING:
¾ Miracle Whip (Not mayo)
¼ cup sugar
3–4 Tbsp. apple cider vinegar
6–8 slices cooked bacon,crumbled
Instructions:
Wash the broccoli head, cut into bite size pieces. Wash thoroughly again. Drain in colander. In a large bowl, mix broccoli, diced onions, apple, red and green grapes, raisins and cranraisins.
In a separate bowl combine Miracle Whip, apple cider vinegar and sugar. Whisk until well-combined. Add the desired amount of the salad dressing to the salad and toss to combine. Refrigerate for 4 hours up to 24 hours. Before serving add crumbled bacon, sunflower nuts and shredded cheddar cheese.
Right-click and save: Broccoli Salad recipe card
Easy Pretzel Strawberry Salad
Ingredients:
CRUST:
2 cups chopped pretzels
2 cups chopped nuts
3 Tbsp. sugar
¾ cup margarine
FILLING
1 8oz. cream cheese
1 cup powered sugar
2 cups Cool Whip (fold in)
TOPPING:
2 pkgs. strawberry Jello
2 cups hot water
2 10 oz. pkgs. frozen strawberries; slightly thawed
Instructions:
Combine ingredients for crust and bake at 350 for 10 minutes. Let cool. Spread filling on cooled crust. For topping; dissolve Jello in water, stir in strawberries; when it starts to gel, pour over filling. Sprinkle with chopped pretzels.
Right-click and save: Easy Pretzel Strawberry Salad card