Do you feel like there is too much to do and not enough time to do it during the holidays? You are not alone, friend! Kathi Lipp and her favorite elf Deanna Day Young talk about strategies to keep your holidays less stressful so you can take care of the future you. In Part 2 of a three-part series, they lay out ten time-saving and preplanning tips to keep you moving and merry during this season when time is a valuable commodity. Listen in as Kathi and Deanna each share five of their favorite holiday hacks such as: How do they plan their holiday outfits? Hint: It keeps things clutter-free! How to keep holiday gift-giving manageable. And they share their favorite holiday recipes with us! Check those out below. Have you listened to 591 Your Holiday Gameplan When You're Low on Space? Click here. Next week Kathi and Deanna will continue the holiday theme as they discuss what to do when you’re low on money. (And who isn’t?)  Sign up here to be notified when the next episode is released. Do you find the Clutter Free Academy podcast helpful? Would you consider reviewing the podcast on Apple Podcasts or Spotify? Each review helps us share the word about this podcast and reach more listeners with the Clutter Free message. We would be so grateful for your recommendation. Baked Mac & CheeseIngredients:1 Box of Kraft Deluxe Macaroni & Cheese 1 cup milk ½ cup sour cream 1 cup shredded cheddar cheese Prepare Mac & Cheese as directed on package. Add milk and sour cream. Mix well. Spoon into 8"x8" baking dish. Top with cheese. Bake at 400 degrees for 30 minutes or until cheese is completely melted and lightly browned. **This recipe can easily be doubled and baked in a 9"x13" baking dish. Increase bake time to 45 minutes. S'mores BarsIngredients: ½ c. butter, softened ½ c. sugar 1 egg 1 teaspoon vanilla extract ¾ c. graham crackers, crushed or graham cracker crumbs ¾ c. all-purpose flour ¼ teaspoon salt 1 teaspoon baking powder 3 regular size Hershey bars 7 oz jar of marshmallow creme In a large mixing bowl, cream butter and sugar until fluffy. Beat in the egg and vanilla extract. Add crushed graham crackers or graham cracker crumbs, flour, salt and baking powder; beat until well mixed, scraping the sides of the bowl. Put a layer of aluminum foil down in the 8"x8" pan and grease the foil. This will allow you to lift the dessert out of the baking pan to cool after baking and allow for easier cutting into bars. Spoon half of the dough into a greased 8"x8" baking pan and spread evenly. Break chocolate bars into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough and lay over marshmallow creme. The remaining dough may not cover the entire layer of marshmallow creme but place sporadically over the marshmallow creme layer. Bake at 350 degrees for 30 minutes or until golden brown. Lift foil out of baking pan and place on cooling rack. Allow dessert to cool and cut into squares. Honey Bun CakeMix together: 1 box yellow cake mix 8 oz. sour cream 2/3 cup vegetable oil 4 eggs Pour half of batter in greased 9x13 pan. In separate bowl, mix together: 2 Tablespoons cinnamon 1 cup of brown sugar Sprinkle cinnamon/brown sugar mixture over batter. Pour remaining batter on top. Bake 350 degrees for 35-45 minutes Poke holes in cake with a fork while hot and pour the following mixture over cake: 2 ½ cups powdered sugar ½ cup milk 1 tsp vanilla Artichoke DipServings 8 people Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients: 8 oz cream cheese 1 c. Parmesan cheese – shredded 1 c. mayonnaise low-fat or fat-free is acceptable (pantry) ½ t. dill weed 1 clove garlic crushed 1 can artichoke hearts drained and chopped (pantry) Instructions: Preheat oven to 350 Cream the cream cheese, add the Parmesan cheese, mayonnaise, dill weed  and garlic. Mix well. Fold in the chopped artichoke hearts and then spoon mixture into a 9×9 pan. Bake for 30 minutes. Recipe Notes: Se