You’re a DIY/DIFM Hybrid!

You don’t have a blog dedicated to concocting new recipes, but you also don’t mind baking every now and then. A gifted multi-tasker, you decisively choose when you want to make homemade dishes and when you’d rather order out for your guests.

In everything in life, you’re talented at finding the balance between saving time and money. You’re versatile and uniquely you. You like to try new recipes, but you won’t spend every minute of the holiday season cooking up a storm. We got you — these dishes won’t take all day.

Save Time with These Quick Dishes

These tasty, trusty recipes are simple and easy. Not sure how much turkey to get or how many beverages to serve? Get our Holiday Cheat Sheet to scale up or down your apps and dishes, depending on how many guests you have over.

Download the Holiday Cheat Sheet

Easy Pumpkin Soup

Your guests will appreciate this classy Thanksgiving appetizer. Easy to throw together in a pinch, this cozy, warm soup is elegant and simple.

    Ingredients
  • 1 can condensed cream of potato soup
  • 1 cup water
  • 1 can pumpkin puree – about 15 oz (not pie filling)
  • 1 cup Hiland Dairy Half-and-Half
  • 2 tablespoons Hiland Dairy Butter
  • 1/2 teaspoon garlic powder
    Directions
  1. Combine all ingredients in a large saucepan over medium heat. Stir.
  2. Simmer for 10-15 minutes. Serve hot.
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Roasted Brussels Sprouts

Using frozen baby Brussels sprouts means you don’t have to wash or cut them. For this easy side dish that tastes gourmet, you don’t even have to thaw the Brussels sprouts.

    Ingredients
  • 1 package frozen baby Brussels sprouts
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • Hiland Italian Shredded Cheese
    Directions
  1. Preheat oven to 400° F. Pour olive oil, salt and pepper into a gallon plastic bag.
  2. Pour Brussels sprouts in the bag, seal tightly and shake to coat.
  3. Cover a baking sheet with aluminum foil (for super-fast clean-up). Pour the coated Brussels sprouts on the baking sheet and place on the center oven rack.
  4. Roast for 15 minutes, then shake the pan for even browning. Roast for another 15 minutes. Brussels sprouts should be dark brown, almost black, when done.
  5. Pour from the pan into a serving dish, and garnish with shredded cheese.
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Big Savings on Baking

For whatever you need to host for the holidays, save big on the freshest, tastiest ingredients from Hiland Dairy.