9 Best Holiday Recipes to Enjoy with the Family this Year

Updated: Feb 23

Sponsored by the Chinet® brand

We absolutely LOVE baked goods being part of our holiday traditions each year. Although 2020 has been quite a different year compared to most (to say the least), it won’t stop us from enjoying some of our favorites!

Baking treats is a great way to include the whole family during the holiday season and can become a regular tradition as well! However, baking does come with a major downside… Cleaning. You can use some Chinet® Cut Crystal® plates as a stylish option that also cuts down on some of the cleanup time after you’ve enjoyed your treats. Easy treats look delicious and fancy on a Cut Crystal® plate with it's sturdy, elegant design.

So, without further adieu… Here are 9 of the Best holiday recipes to enjoy with the family this year!

Quick note: As always with recipes, be sure to read through the whole recipe directions first to make sure you have everything you need and accomplish everything in the correct order as well.

Cranberry Crumble


2 ½ cups flour

1 cup sugar

½ cup crushed walnuts

1 tsp salt

1 cup cold butter

1 egg

¼ tsp cinnamon


4 cups fresh cranberries

1 cup sugar

Juice of half an orange

1 tbs corn starch

Preheat the oven to 375, prepare the baking pan with cooking spray. In a bowl, make the crumble by combining flour, sugar, walnuts and salt. Cut the butter into small cubes and pinch into the flour mixture. DO NOT use an automatic mixer, do not knead or overwork the dough. Next add in the egg and cinnamon. Pour half of the crumble into the bottom of the baking pan. Flatten to make the bottom crust. Make your filling by combining all the ingredients together in a bowl. Pour filling onto the crumble base. Pour the rest of the crumble on top and spread evenly on the filling. Bake for 45-55 minutes or until golden brown. Enjoy with a scoop of vanilla ice cream.

Candied Walnuts

2 cups walnuts

2 cups pecans

¼ cup brown sugar

1 tsp cinnamon

1 tsp salt

1egg white

1 tsp vanilla

On a baking sheet toast walnuts and pecans in the oven at 350 for 5 minutes. In a small bowl combine brown sugar, cinnamon, and salt. In a separate mixing bowl whisk together egg white and vanilla until well combined.

Once the nuts are toasted pour them into the egg white mixture and coat thoroughly. Next, mix in the brown sugar mixture. Spread the nuts mixture onto a baking sheet lined with parchment paper. Bake at 300 for 10 minutes. Let cool and ENJOY!

Fantasy Fudge

3 cups sugar

¾ cup butter

⅔ cup evaporated milk (5 ⅓ oz can)

12 oz chocolate chips

7 oz jar marshmallow cream

1 cup chopped nuts (any kind)

1 tsp vanilla

In a deep saucepan combine sugar, butter and milk. Bring mixture to a boil stirring continuously. Continue to boil for 5 minutes over medium heat, continually stir to avoid burning the mixture. Remove from heat and add in chocolate chips stir until melted. Then add marshmallow nuts and vanilla. Beat until well blended. Pour mixture into a 9x13 pan lined with parchment paper. Cool at room temperature. Cut into squares and indulge! Makes about 3lbs.

Pecan Pie Bars


2 cups flour

½ cup powdered sugar

1 cup cold butter

½ tsp cinnamon


1 can sweetened condensed milk (12 oz)

1 egg

1 tsp vanilla

2 cups toffee (crunched Heath Bars)

2 cups chopped pecans

Preheat the oven to 350. Make the crust by combining flour and sugar. Using two knives, cut in the butter until the mixture feels crumbly. Do not use an automatic mixer. Press the crust mixture firmly into the bottom of a 9x13 pan. Bake for 12 minutes.

Make the filling by mixing all the ingredients together. Pour the filling over the crust. Bake for 25 minutes or until golden brown. Serve warm with vanilla ice cream.

Hot Chocolate on a Stick

Chocolate Base

Ice Cube tray

Popsicle sticks

½ cup heavy whipping cream

14 oz can sweetened condensed milk

3 1/2 cups chocolate chips (milk chocolate or semisweet depending on your preferred sweetness.)

Possible toppings:

Crushed peppermint candy cane

Mini marshmallows

Red and green sprinkles

Caramel Drizzle


In a saucepan combine heavy cream and sweetened condensed milk. Cook over medium heat until the mixture is hot, but not boiling, stir continuously to avoid burning the cream. Remove from heat and add chocolate. Mix until all the chocolate is melted. Pour or scoop mixture into the ice cube tray. Insert the popsicle stick in the center of each square. Sprinkle a variety of toppings on top of the chocolate. Let cool until chocolate is firm, about 4 hours.

To make the hot chocolate, warm up a cup of milk (do not use water). Stir in one stick of chocolate, make sure the milk is warm enough to melt the chocolate. Sip and RELAX!

The Cheating Pumpkin Cake

1 large can of pumpkin pie filling (with spices)

1 box yellow cake mix

1 cup melted butter

¾ cup chopped nuts (pecan and walnut are my favorites)

Preheat the oven to 350. Prepare a 9x13 baking pan with cooking spray. Pour the pumpkin pie filling into the pan. Next, sprinkle the dry cake mix over the pumpkin. Drizzle the butter over the cake mix. Lastly, sprinkle the nuts on top. Bake for 1 hour or until a toothpick comes out clean when inserted into the middle.

*if you can’t find the pumpkin pie filling with spices, add in 2tsp cinnamon, ½ tsp gloves, ½ tsp nutmeg, and ½ ginger.*

Oaty Balls

1 cup peanut butter

3 cups oats

½ cup honey

½ cup chocolate chips or MM’s

Mix all ingredients in a bowl using a rubber spatula. Using clean hands squeeze the mixture into balls, about one tablespoon in size. This part can be difficult if there isn’t enough honey in your mixture. Add more honey as needed. Refrigerator for 2 hours. Enjoy!

Scotchies (Kaylene’s Kookies)

1 cup Karo Syrup

1 cup sugar

1 cup peanut butte

4 cups rice krispies

1 cup chocolate chips

1 cup butterscotch chips

In a saucepan combine Karo Syrup and sugar, heat until sugar is completely dissolved. Mix in peanut butter. Then add Rice Krispies. Remove from heat and spread evenly onto a cookie sheet lined with parchment paper. In a separate pan, combine chocolate chips and butterscotch chips. Heat on medium until the two have melted together, stir continually to avoid burning the chocolate. Spread the chocolate evenly over the Rice Krispie base. Cut into squares and cool before serving.