Holiday Recipes

Check out some of the Holiday Recipe
favorites from the Kalen Krew!

Pumpkin Dump Cake

Preheat your oven to 350^.

Ingredient list:

2 – 15 oz. can of pumpkin (or 1 – 29 oz can)

3 c evaporated milk (which is 2 – 12 oz. cans)

2 t. cinnamon

1 t. ginger 

1/2 t. cloves

1 t. salt

1 1/2 c. sugar

4 eggs


Box yellow cake mix

2 sticks (1 cup) of butter

Vanilla ice cream OR whipped topping


In a large bowl, mix the first 8 ingredients. Pour into a greased 9×13 pan. 

Open a box of yellow cake mix and sprinkle it over the pumpkin mixture.

Melt 2 sticks (1 cup) of butter in the microwave and pour over the cake mix. 

Cook for 1 hour and 20 minutes.

Serve warm or chill overnight and serve with vanilla ice cream or your favorite whipped topping. 

Keep refrigerated.


White Chicken Chili

1 lb. raw chicken, cut into cubes

½ medium onion, chopped

1 ½ t. powdered garlic

1 T. vegetable oil

2-3 cans (15 oz) great Northern beans, rinsed & drained

1 can (15 oz) chicken broth

1 can (4 oz) chopped green chilis

1 t. salt

1 t. ground cumin

1 t. dried oregano

½ t. pepper

1 c. sour cream

½ c. milk

In a large saucepan, sauté chicken, onions, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies & seasoning. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Remove from heat. Stir in sour cream & milk.


(You can freeze this, but freeze before adding the milk & sour cream. When preparing from frozen, unfreeze in the refrigerator for a day, heat to a rolling boil, add dairy, and serve.)

Peanut Butter Balls

3 Cups of rice krispies

2 Cups of chunky peanut butter

1lb of powdered sugar.

1 Cup of  softened oleo

  • Combine until thoroughly blended–Shape into walnut sized balls

Melt the following ingredients in a double boiler:

  • 8oz Hershey bar
  • 6oz of chocolate chips
  • 1 Tablespoon of Paraffin

Dip balls into chocolate using tongs, and let set until hardened on waxed paper.

Oreo Cookie Balls


    • 36 OREO Cookies, finely crushed
    • 1 (8 ounce) package cream cheese, softened
    • waxed paper (don’t eat this)
    • 16 ounces semi-sweet baking chocolate, melted


  1. Mix crushed cookies and cream cheese in a large bowl until well-blended.
  2. Use your hands to shape mixture into 48 (1-inch) balls; place on a tray and freeze until thoroughly chilled, about 10 minutes.
  3. Line a shallow pan with waxed paper. Dip balls in melted chocolate; place in a single layer on the prepared pan.
  4. Refrigerate for 1 hour or until firm. Store in a covered container in the refrigerator.
  5. Eat all of them in one sitting.

Old Fashioned Candied Sweet Potatoes

Sweet Potato Mix

    • 2 lbs sweet potatoes peeled, cut into 1/4 circles
    • ½ cup brown sugar
    • ¾ tsp kosher salt
    • ⅛ tsp cinnamon
    • ⅛ tsp cloves ground
    • ½ cup pecans rough chop
    • 7 tbsp unsalted butter 1 inch cubes


1 cup marshmallows optional

Prepping the Sweet Potatoes

  • Preheat the oven to 350°F. Peel and slice the sweet potatoes then layer them into a 10×7 baking dish
  • Top sweet potatoes with brown sugar, salt, cinnamon, cloves and pecan. Toss to coat
  • Dot sweet potato mix with cubes of butter
  • Bake 35-45 minutes, stirring every 10-15 minutes

Top with Marshmallows

  • Remove the sweet potatoes from the oven, top with marshmallows if using and bake another 5 minutes until marshmallows are puffed and slightly brown

Easy Christmas Punch


Pineapple juice: This is my favorite ingredient to add because it gives the punch such great  avor. Cranberry juice: I love the tang this adds. It compliments the sweetness from the other juices so nicely. Orange juice: You can make your own or buy it premade from the grocery. 

Lemon-lime soda: The carbonation in the soda gives it the perfect  zzle. Any lemon-lime soda will work (I used Sprite). Ginger Ale is also a good substitute. 

Fresh cranberries: These are for garnish and add a beautiful pop of color. 

Orange slices: These are also for garnishing the punch. I like to cut mine in circular slices and add them in. So pretty! 

How to Make Holiday Punch 

Chill. Make sure all ingredients are chilled thoroughly. 

Add juices. Add pineapple juice, cranberry juice and orange juice in a punch bowl and stir. Add soda. When ready to serve, add the lemon-lime soda and stir to combine. 

Garnish. Garnish with fresh cranberries and orange slices.


  • Coarse Kosher Salt (for the rim)
  • Lime Wedges (for the rim)
  • 1 cup of tequila
  • 1 cup of lime juice
  • 1 (6 ounce) can of frozen limeade concentrate
  • 1/2 cup of triple sec
  • Three dashes of orange bitters
  • 6 cups of ice
  1. Rub the rim of a glass with an edge of a lime slice. Swirl the rim through a small pile of kosher salt to salt the rim.
  2. Combine tequila, lime juice, limeade, triple sec, and orange bitters in the blended. Add the ice. 
  3. Blend until slushy and serve immediately.
*What makes these special? When making a “Markarita” instead of a margarita, you don’t have to be so concise with the measurements. Just be careful though mixing too much of one thing could lead to these being too strong and not tasting the best. 

Puppy Chow

  • 1 cup semisweet or dark chocolate chips
  • 1 cup creamy peanut butter
  • 6-7 cups Rice Chex Cereal
  • 1-2 cups powdered sugar
  1. Melt peanut butter and chocolate together, either on the stovetop or in the microwave.
  2. Next, add 3 cups of cereal to a large bowl. Pour 1 cup of your chocolate/peanut butter mixture over the cereal.
  3. Add 3 more cups of cereal to the bowl and then pour the rest of the chocolate/peanut butter mixture on top.
  4. Stir until the cereal is evenly coated. If there are pools of chocolate/peanut butter at the bottom of your bowl, add more cereal ¼ cup at a time until all that deliciousness is coating your cereal. Remember we WANT clumps, so do NOT add too much cereal!
  5. Let the mixture cool slightly (I throw mine in the fridge or outside on my porch if it’s cold out). You do not want it to harden!
  6. Once your mixture is at or below room temperature, add 1 cup of powdered sugar. Mix until combined.
  7. Let cool for about 15 minutes.
  8. Add more powdered sugar ¼ cup at a time until your cereal is coated to your satisfaction.
  9. Store in an airtight container at room temperature, if it lasts more than 0.3 seconds.