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Easy and Inexpensive Edible Gifts for the Holidays

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

‘Tis the season of giving. And depending on your situation, all of the giving can really add up. It can become pretty pricey once you start to buy gifts for teachers, co-workers, friends, etc. That's why I recommend making edible treats for your family and friends. Not only will they be impressed but you'll actually save some money.

I understand why you may be hesitant to go that route. It may seem like too much work or you may be worried that everyone is already drowning in too many sweets. But the treats I want to show you are incredibly easy and quick, plus they have a long shelf life and that's important because everyone likes to indulge at a different pace.

And while you're in the giving spirit, you should help Challenge Dairy provide meals to children in need through UNICEF. Challenge has partnered with UNICEF to fight the childhood malnutrition crisis with their campaign called “Pin a Recipe, Feed a Child" check it out now! Through December 31, 2016, if you pin a recipe from the “2016 Pin a Recipe, Feed a Child” Pinterest board, Challenge will donate a meal to UNICEF for a child in need.

One of my favorite favorite favorite gifts to give is cinnamon candied pecans! First of all, I NEED to give them all away right away because they are so addictive that if I don't I eat them all myself. In general, I think nuts are a great gift idea because they do provide some nutritional value and they are a little more on the pricey side so they provide an element of "luxury." Your house will smell so good after making these pecans! It's just like those stands at malls during the holidays, only without the crowds and all of the judgy teenagers walking around.

Cinnamon Candied Pecans

Yield: Makes 4 cups

Ingredients

1/2 cup brown sugar
1/4 cup white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 egg white
1 teaspoon vanilla extract
16 ounces (about 4 cups) unsalted pecans halves

Directions

Preheat oven to 300 degrees Fahrenheit. Line large baking sheet with parchment paper and set aside.
In medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
In large bowl, whisk egg white and vanilla together until frothy. Add pecans and gently toss until they're well-coated. Add cinnamon sugar mixture and toss until pecans are covered.
Spread pecans out in single layer on prepared baking sheet. Bake for about 30 minutes, stirring after 15 minutes.
Remove from oven and let cool on baking sheet. When completely cool, store in airtight container.

In addition to pecans, I really love these Mexican Hot Chocolate Coated Almonds! I bet you'll be the first person to give this give. They're unique and delicious. They satisfy a chocolate craving while sill providing some protein. Also, you don't even have to bake them, and they come together in just a few minutes! In case you're curious, they're called "Mexican Hot Chocolate" almonds because I've added a little cinnamon and a dash of cayenne to the recipe--just like Mexican Hot Chocolate! I think they add a nice kick to the treat! But if it makes you too nervous to add the spices, you can just omit them.

Mexican Hot Chocolate Coated Almonds

Yield: Makes 2 cups

Ingredients

2 cups almonds
1 Tablespoon Challenge butter
2 ounces chocolate (milk or dark)
4 Tablespoons cocoa powder + 1 Tablespoon for dusting
2 Tablespoons cinnamon
1 teaspoon salt
1/2 teaspoon cayenne pepper

Directions

Melt butter in a medium saucepan on low heat. Add chocolate and stir frequently until just melted.
Add almonds and stir to coat evenly; remove from heat.
Combine cocoa powder, cinnamon, salt, and cayenne in bowl.
Dump almonds and powder mixture into container with lid. Vigorously shake until almonds are coated with powder.
Pour almonds onto baking sheet and sprinkle with cocoa powder to ensure all almonds are evenly coated.
Let cool and then store in airtight container.

Recipe adapted from Physical Kitchness

Speaking of hot chocolate, I love these little hot chocolates on a stick. Melted chocolate is so much richer in taste than the powdery mixes. My dad actually said "Wow!" after trying one. Once again, it's a very unique treat that's easy to make. Just melt good quality chocolate and add a little powdered sugar and cocoa powder to make it more soluble in liquid. I used a silicone mini muffin mold to make these and it worked out really well. But if you don't have a silicone mold, you can put the melted chocolate mixture into a regular mini muffin pan with liners or spoon it into mini disposable cups. Just make sure to peel away the liner or cup before gifting!

Hot Chocolate on a Stick

Yield: Makes about 12 servings

Ingredients

16 ounces good quality milk or dark chocolate
1/2 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/8 teaspoon salt
Mini marshmallows

Directions

In a microwave-safe bowl, melt chocolate in 30-second intervals.
Stir in powdered sugar, cocoa powder, and salt.
Spoon mixture into silicone baking cups and top with mini marshmallows
Press plastic spoon into center of each cup and let set for several hours.
Serve by heating up 8 ounces of milk and letting hot chocolate stick sit in milk for several minutes before serving.

Recipe adapted from In Katrina's Kitchen

Another one of my favorite gifts that I know I love to receive is caramel corn! Lots of people buy popcorn gift baskets for the holidays, but those are really pricey--especially when you're gifting it to several people! It is significantly cheaper to make it at home. And, even better, you can make it in the microwave!

Microwave Caramel Corn

Yield: Makes about 8 servings

Ingredients

16 cups popped popcorn (microwave, stove-popped or store-bought)
1 cup brown sugar
1/2 cup Challenge butter
1/4 cup light corn syrup
1/2 teaspoon baking soda

Directions

Place popped popcorn in large microwave-safe bowl.
Combine brown sugar, butter, and corn syrup in microwave-safe bowl and microwave-covered bowl on high for 2 minutes.
Remove from microwave and stir for 30 seconds
Put covered container back in microwave and cook for an additional 3 minutes
Remove from microwave, add baking soda and stir for 30 seconds. Mixture will thicken.
Pour mixture over popped popcorn and shake bowl of popcorn.
Put bowl of popcorn in microwave for 1 minute; remove bowl and shake.
Put bowl of popcorn back in microwave and heat for an additional 45 seconds; remove bowl and shake.
Put bowl of popcorn back in microwave and heat for an additional 30 seconds; remove bowl and shake.
Pour popcorn on baking sheet covered in wax paper to cool for half hour. Store in airtight container.

Salty and sweet make the perfect treat! And that's exactly what you'll get with these cute little M&M Pretzel Hugs Bites! Everyone loves these, and if you know how to turn on an oven, you can make them. The beauty of these treats is their simplicity, and I have yet to meet anyone who dislikes them.

M&M Pretzel Hugs Bites

Ingredients

1 bag of waffle pretzels
1 (12 ounce) bag of Hershey's Hugs
1 (9.9 ounce) bag of M&Ms

Directions

Preheat oven to 200 degrees Fahrenheit.
Line a baking sheet with parchment paper or a silicone baking mat.
Align pretzels on baking sheet.
Place a Hershey candy on each of the pretzels.
Put baking sheet in oven for 4 minutes or until candies just start to melt.
Remove baking sheet from oven.
Carefully place a candy in the center of each soft Hershey and press down to spread the chocolate
Place the baking sheet in the refrigerator until the chocolate has set (about 15 minutes).
Store in an airtight container.

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Utilizing slow cookers during the holidays

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Utilizing slow cookers is crucial for the holidays because oven space is always limited, especially when you’re the visitor. Fortunately, you can turn just about ANY recipe into a slow cooker recipe.

Cooking Time Conversions

The biggest change is obviously the cooking time.

Generally, one hour of baking in the oven at 350 degrees is equal to about 6 hours on the “low” setting of your slow cooker and 3 hours on the “high” setting.

Oven cooking time	Slow cooker setting on low (about 200 degrees F)	Slow cooker setting on high (about 300 degrees F)
15 to 30 minutes	About 4 to 5 hours	About 1 ½ to 2 hours
35 to 45 minutes	About 5 hours to 6 hours	About 2 to 3 ½ hours
50 to 3 hours	About 6 to 8 hours	About 3 ½ to 5 hours

There are a lot of slow cooker conversion charts online, but I’ve found that they seem to be a little off, as in the cooking times are much too long. I used to think it was just my slow cooker, but I have multiple slow cookers and it’s the same with each one. So just like anything, error on the side of caution, and check your food at the minimum suggested cooking time.

Don’t Peek

Try your best not to take a sneak peak before the cooking time is complete. The lid traps heat and when you lift up the lid, you break the seal and allow cold air in which affects the cooking time.

Moisture

Slow cookers create a lot of moisture and none of the moisture boils off because it stays in the sealed slow cooker. To reduce the moisture, cut the amount of liquid in the recipe by 1/3.

Also, keep moisture from ruining your dish by placing a tea towel under the lid so the condensation doesn’t fall back on top of the dish.

Conversely, slow cooker recipes should start out with some liquid. If a recipe does not include any liquid, add 1/2 cup of water or broth before cooking. Moisture is needed to produce the steam that allows the slow cooker to reach appropriate cooking times.

Cleanup

For the easiest cleanup in all of cooking, use either a slow cooker liner or make your own makeshift liner with aluminum foil. Aluminum foil also serves a dual purpose by helping the food cook more evenly

Keep food warm

Additionally, you're slow cooker can be used to keep dishes warm. You can stick your mashed potatoes in your slow cooker on Thanksgiving and choose the “warm setting” and it will keep your potatoes warm throughout without drying them out for several hours.

Here are a few of my favorite slow cooker recipes that I will be serving this Thanksgiving!

Slow Cooker Corn Casserole

Yield: Makes about 8 servings

Ingredients

1 (15.25-ounce) can whole kernel corn, drained

1 (14.75-ounce) can cream-style corn

1 (8-ounce) package Jiffy corn muffin mix

1 cup low-fat sour cream

2 Tablespoons Challenge butter, melted

1 cup shredded Cheddar cheese

Directions

Mix together whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, melted butter, and cheese.

Dump in slow cooker; cook on low for about 3 to 4 hours (check at 3 hours).

Slow Cooker Sweet Potato Casserole

Yield: Makes about 8 servings

Ingredients

4 pounds sweet potatoes, peeled

1/4 cup water

1/4 cup brown sugar

2 teaspoons cinnamon

2 Tablespoons Challenge butter, melted

1/2 cup milk

1/2 cup chopped pecans

Directions

Peel sweet potatoes, chop into 1-inch slices, and add in slow cooker.

Add water, brown sugar, and cinnamon. Cover and cook on high heat for about 4 hours or until sweet potatoes are very soft.

Mash sweet potatoes until smooth.

Add butter and milk, and stir until combined.

Sprinkle chopped pecans on top and serve.

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Pumpkin Cheesecake Pecan Pie

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

This is the first of three blog posts I'm sharing this week ahead of Thanksgiving, so of course it only makes sense for me to talk about pie first. Because even as we're wading our way through the stuffing and the green bean casserole, we're just really thinking about the grand finale--the pie!

So what makes pie so special? I think it's the fact that we tend to only eat it around the holidays. Cookies, cake, ice cream... I can eat that year round. But not many people bring pie to a gathering outside of the months of November and December. And I'm not exactly sure why because they're not difficult to make!

I think maybe a lot of people get intimidated by the crust. Really, that's unnecessary though. You know why? Because they make these things called frozen pie crusts! I know it sounds too good to be true, but they exist in pretty much every single grocery store.

I love using frozen pie crusts because they're extremely easy to use, and also, I highly highly doubt your guests will notice much of a difference between a frozen pie crust and a pie crust you spent hours making. In my opinion, the main event is the pie's filling. People don't call it a crust pie with pumpkin. They call it a pumpkin pie!

Personally, I use Wick's frozen pie crusts. Wick's is made in Indiana and you can find it in most stores in the state (I'm not sure about outside of Indiana). It's less than $5 for two pie crusts, so you can't beat that.

In most cases, before you use a frozen pie crust, you should just let it thaw about 15 minutes. But make sure to always follow the instructions on the package.

Also, it's important for me to emphasize that I'm talking about frozen pie crusts and not refrigerated pie crusts. Personally, I'm not a fan of refrigerated pie crusts because I think the taste is significantly inferior to frozen pie crusts, but that's just my opinion.

Okay, pie crust rant over. Now let's talk about this delicious pie.

Pumpkin Cheesecake Pecan Pie is the ultimate pie for indecisive people. It has a little bit of everything for everyone. It's like the turducken of desserts! The first layer is a delicious pumpkin cheesecake, and then it's topped with gooey pecan pie filling. I dare you to find a dessert that does a better job of encompassing all of the flavors of fall. It's a total flavor explosion, and your guests will be so impressed! You don't have to tell them how easy it was to make. That can be our secret!

If it's your first time baking a pie, no worries! Follow these easy tips for a perfect pie on the first try!

Make a “shield” for your crust. What I mean by this is when you’re baking your pie and you notice the edges start to turn brown shield the crust from the oven with aluminum foil. Do this by folding a square of aluminum foil into quarters and then cutting out the center of the foil so you can place it on top of the pie edges. I suggest putting the shield on the crust in the last 10 minutes of baking, but it's always best to just keep an eye on it.
Bake pies on the lowest oven of the rack. This is because you want the crust to cook well on the bottom but you don’t want the top of the pie to burn.
Place your pie on a cookie sheet before putting it in the oven. Pies are very delicate and hard to transport. If you put the pie on a baking sheet first, it’s easier to remove the pie from the oven.

If you missed my first post about Challenge Dairy's partnership with UNICEF to fight the childhood malnutrition crisis with their campaign called “Pin a Recipe, Feed a Child" check it out now! Through December 31, 2016, if you pin a recipe from the “2016 Pin a Recipe, Feed a Child” Pinterest board, Challenge will donate a meal to UNICEF for a child in need.

Pumpkin Cheesecake Pecan Pie
Yield: Serves about 8 people

Ingredients
For the pumpkin cheesecake layer

1 (8 ounce package) Challenge cream cheese
1/4 cup sugar
1/2 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 egg

For the pecan pie layer

2/3 cup dark corn syrup
2/3 cup sugar
2 eggs
1 Tablespoon Challenge butter, melted
1 teaspoon vanilla
1 cup pecans
1 frozen pie crust, thawed (or your favorite pie crust recipe)

Directions
For the pumpkin cheesecake layer

Preheat oven to 350 degrees Fahrenheit
Beat the cream cheese for 1 minute until smooth and creamy
Add sugar and beat for another minute
Add pumpkin puree, vanilla, pumpkin pie spice, and cinnamon and beat well
Add egg and beat until just combined; set aside

For the pecan pie layer

Combine dark corn syrup, sugar, 2 eggs, butter, and vanilla; mix in pecans
Add pumpkin cheesecake mixture to bottom of pie crust and spread until layer is even
Spoon pecan pie mixture on top of pumpkin cheesecake
Bake for about 50 minutes or until center of pie crust is set and toothpick comes out clean
Let pie cool on wire rack for at least one hour and then refrigerate until served

Idea for recipe adapted from Inside Bru Crew Life

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Easy Parmesan Garlic Knots

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Every year, someone is assigned “bread duty” for Thanksgiving. Usually it goes to the person who doesn’t want to make anything (or who you don’t trust to make anything).

But good bread is the foundation of every meal, and this year if you’re assigned bread duty you should embrace it and empress everyone with a delicious homemade treat!

Easy Parmesan Garlic Knots look fancy, but they could not be simpler!

Start with a can of refrigerated biscuit dough and cut each pre-sliced biscuit in half. Slightly stretch the dough so it looks like a rope and tie it into a knot. That right there is the most difficult part of the recipe. Except for the part where you have to open can of refrigerated biscuit dough. Why do they have to make it so scary?

Next your going to brush the biscuits with a butter-garlic-Italian seasoning-cheese mixture. You’re going to want to pour the mixture on the biscuits but resist because you’ll need the leftovers for later.

Pop the biscuits in an oven heated to 375 for about 8 to 10 minutes. Start checking on the biscuits at 8 minutes to see if the bottoms are golden brown. The bottom is the best indicator because if you only look at the top it may be too late and you’ll have burnt biscuits. And the only Thanksgiving rule is don’t serve burnt biscuits.

Once you take your biscuits out of the oven, brush them with the butter mixture again and watch as the warm biscuits soak up the melted butter.

Impress your friends and family and pop them in the middle of the table. You can serve with marinara sauce or plain. They’re delicious either way!

This time of year I feel especially grateful as I look forward to Thanksgiving and a table full of more food than all of us can eat and leftovers for days.

However, I know that many people don’t get to experience this luxury, and millions of children go without food on a regular basis. Challenge Dairy is partnering with UNICEF to fight and raise awareness of the childhood malnutrition crisis with a campaign called “Pin a Recipe, Feed a Child.”

In order to participate, all you have to do is go to Challenge Butter’s “2016 Pin a Recipe, Feed a Child” Pinterest board. For every recipe that you pin from this board, Challenge will donate a meal to UNICEF for a child in need. These meals go to wherever UNICEF determines they are most needed, and in the past, Challenge Dairy says many of the meals have gone to children in the U.S.

Currently, there are 95 recipes on their Pinterest board but more recipes will be added throughout the duration of the campaign which ends on December 31, 2016.