Easy Holiday Party Recipes

Try these easy holiday party recipes, because there are lots of holidays coming up. The simple recipes do not take a great cook to achieve rave reviews from partygoers. Please try them on our guests and see for yourself.

Easy Holiday Party Recipes

Enjoy all of the upcoming holidays and special parties by bring one of these crowd-pleasing dishes. In fact, you will be invited again.

Pumpkin Pie Lasagne

1 sleeve graham crackers
6 oz. melted butter
Preheat oven to 350F
Put graham crackers in ziploc bag and crush well with rolling pin. Pour melted butter into bag and knead until well combined. Pour into 9×13 baking dish and press firmly. Bake 6-8 minutes until golden brown. Allow to cool.

8 oz. low fat cream cheese
1/4 cup heavy cream
1 cup powdered sugar
3/4 can pumpkin puree
1/2 Tbs. pumpkin pie spice
2 1/2 8 oz containers of Cool Whip
Beat cream cheese with electric mixer until smooth and fluffy. Add cream and whisk until combined. Add powdered sugar, pumpkin and spice. Mix until well combined. Add one 8 oz. container of cool whip and mix on high for 1-2 minutes until fluffy and smooth. Set aside.

15 ladyfinger cookies
6 oz white chocolate melted
1 cup pumpkin spice chips (or butterscotch or white chocolate chips)
1 cup chopped pecans (optional)
In seperate bowl, combine 8 oz of cool whip with melted white chocolate. Whisk until combined and smooth. Set aside.

Once your crust is cooled, top with half of the pumpkin mixture and spread to make even layer. Top with lady fingers (in even rows), then top with rest of pumpkin mixture. Now top with white chocolate mixture spreading evenly. Top with a thin layer of (4 oz.) cool whip. You are now ready to sprinkle pumpkin pie chips and pecans. Chill for at least 2 hours before serving. Serves 12

This is definitely a dessert that will impress your guests. They will think that you slaved for hours when it actually only took you about 30 minutes to create this sensational dessert.

Salted Caramel Gingerbread Poke Cake

1 (14.5 oz) gingerbread cake mix
1 cup sugar
1/4 cup water
3/4 cup heavy cream
1 1/2 tsp vanilla, divided
1/2 tsp sea salt

Prepare cake according to package for 8×8 cake. Cook as directed, then cool for 20 minutes.
Using handle of wooden spoon, poke holes over entire cake. Be careful not to poke all the way to bottom of cake.
Combine sugar and water in medium saucepan, cooking over medium heat, stir until sugar dissolves; bring to boil without stirring. Allow this mixture to boil until it reaches amber color. If sugar begins to crystalize on sides of pan, wipe with wet pastry brush to remove. Do not stir. Remove from heat and whisk in cream. Stir in 1/2 tsp vanilla and salt. Cool of 20 min.
Pour cooled caramel over the cake, allowing it to fill holes and soak into cake. Let stand a room temperature for 30 minutes.

8 oz cream cheese, softened
1/2 cup canned pumpkin puree
1/4 cup unsalted butter, softened
4 cups powdered sugar
1 cup crushed gingersnap cookies

To make frosting, combine softened cream cheese, pumpkin puree, butter and remaining 1 tsp vanilla. Mix on medium-high speed until creamy and blended well. Gradually add powdered sugar, continue beating until smooth and all sugar is mixed in. Spread this frosting over the cake; sprinkle with crushed cookies.

Serves 9

Here is a simple, yet decadent dessert that will be a crowd pleaser.

Cheesy Chicken Chowder

1 cup shredded carrot
1/4 cup chopped onion
Saute carrot and onion in 4 Tbs. margarine. Add
1/4 cup flour
2 cup milk
1 3/4 cup chicken broth
1 cup dry wine (optional)
Slowly add flour, then add milk and chicken broth gradually until thick and bubbly.
1/2 tsp celery seed
1 tsp Worcestershire sauce
1 cup shredded cheddar cheese
diced cooked chicken about 1 cup
Add remaining ingredients and heat until cheese is melted