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Easy Pumpkin Pie Bars

November 23, 2016 By Holly

Happy Happy Wednesday & Thanksgiving Eve y’all!!! I hope I’m not the only one running around trying to get what feels like everything under the sun done right now. These feelings are most likely exacerbated by the fact that I have to work all day, so a billion things are left to do this evening and tomorrow morning very early.

I’m a slightly type A chick, so not being completely organized and ahead of schedule makes me feel just a tad bit coo-coo feeling. My apologies, I’m blathering about how stressed I feel when most likely all of you feel precisely the same way haha. Soooo, I’m here today to give you another recipe that shouldn’t cause you any stress to make, because at this hour before Thanksgiving that is exactly what we need, amiright?

These Easy Pumpkin Pie Bars are a wonderful recipe that I snagged from Pillsbury’s website. I looove pumpkin pie, but as I have mentioned before, pies have a tendency to be my Kryptonite, because of that whole pie crusts never behave for me deal, which is why I knew I had to make these bars because they just looked so easy to make. BTW they totally are easy to make, and let’s not forget it’s pumpkin pie in perfect handheld wonderfulness.

The only thing that’s really time consuming is waiting for these bars to completely cool before you can cut them up. Anyways, I hope you can add these to your Thanksgiving meal and as always thank you so much for stopping by! Happy Thanksgiving to everyone of you and I hope you have a wonderful time with your loved ones.

First, wax paper into your pan…

then press your crescent dough sheet into your pan…

place all of your ingredients into your bowl…

mix, mix, mix…

then pumpkin mixture into your pan…

bake, bake, bake…

after cooling, take out of the pan…

and enjoy!!!

Easy Pumpkin Pie Bars

2016-11-21 14:08:10

Pumpkin Pie in every bite of these easy to make pumpkin pie bars.

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Ingredients

1 Can Pillsbury Crescent Dough Sheet.
2 Eggs.
1 (15 Ounce) Can of Pumpkin Puree.
1 Cup of Heavy Whipping Cream.
1/2 Cup of Packed Brown Sugar.
1/4 Cup of Corn Syrup.
1 Tablespoon of Pumpkin Pie Spice.
Dash of Cinnamon.
1/2 Teaspoon of Salt.
9x13 Pan.
Wax Paper.

Instructions

Preheat your oven to 350 degrees F.
Line your 9x13 pan with wax paper so there are several inches hanging off of the sides.
Spray your wax paper with non-stick cooking spray.
Carefully roll out the crescent dough sheet and place into your pan, gently pushing it to meet the edges and a little up the sides, set aside.
In a large bowl, place the eggs, pumpkin puree, whipping cream, brown sugar, corn syrup, pumpkin, cinnamon, and salt and mix with a spoon until well combined.
Now pour your pumpkin mixture onto the crust in your pan.
Place your pan on the middle rack of your oven and bake for 45-50 minutes (I took mine out at 50).
Take your pan out of the oven letting cool slightly, then cover your pan and place in the fridge to cool completely.
When cooled, gently take the whole pumpkin pie out by grabbing the wax paper, and after removal, cut into pieces and enjoy!

Notes

I garnished the bars with whipped cream, to make, I whipped 1 cup of heavy whipping cream with 1/2 cup of sugar, and piped onto the bars.

Adapted from Pillsbury

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Snickerdoodle Apple Cobbler

November 22, 2016 By Holly

Happy Happy Tuesday y’all!!! The countdown is on for Thanksgiving, and if you’re like me, then maybe you’re still looking for side dishes, desserts, etc. Well, today I’m here to help with any stress you maybe feeling with this super simple, super decadent, but few ingredient dessert.

This cobbler is not fancy by any means (is any cobbler really?), but what it lacks in sophistication it makes up for tenfold in it’s deliciousness. This cobbler has snickerdoodle cookie dough and apple pie filling baked together perfectly, topped off with caramel sauce.

Now, if you’re feeling extra naughty, a big giant scoopful of ice cream would be amazing on top of this cobbler while it’s still nice and warm, mmmmmm. Just wait and see how long you can wait after this guy comes out of the oven to go to nosh town, because the smells wafting in your kitchen while this cobbler bakes up are just heavenly.

I believe your family and friends will be thrilled if you decide to add this to your Thanksgiving Day meal, I know I will. Thank you so much for stopping by and hope you get to enjoy this dessert soon!

Cookie mix, butter and egg into your bowl…

mix, mix, mix (a furry someone really wants some)…

place half in spoonfuls into your pan…

some of the cinnamon/sugar mixture on top of the cookie dough…

then the apple pie filling on top of that…

then the rest of the cookie dough…

then more cinnamon/sugar mixture on top of the cookie dough…

then the caramel topping…

bake, bake, bake…

and enjoy!!!

Snickerdoodle Apple Cobbler

2016-11-20 14:25:35

Delicious and super easy to make cobbler filled with cookie dough and apple pie.

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Ingredients

1 (17.9 Ounce) Package of Betty Crocker Snickerdoodle Cookie Mix.
1 Cup (2 Sticks) of Unsalted Butter, Softened.
1 Egg.
1 (21 Ounce) Can of Apple Pie Filling.
1/4-1/2 Cup of Caramel Topping.
8x8 Inch Baking Pan.

Instructions

Preheat your oven to 375 degrees F.
Spray your 8x8 inch pan with non-stick cooking spray, set aside.
With a handheld or stand mixer with paddle attachment, place your cookie mix, butter and egg into your bowl, mix together until combined.
Place half of your cookie dough in spoonfuls into the bottom of your pan.
Sprinkle about 1/3 of the cinnamon/sugar mixture (that comes with the cookie mix) over the cookie dough in your pan.
Now evenly pour the whole can of apple pie filling over the cookie dough.
Now spoon the rest of the cookie dough on top of the apple pie filling, and sprinkle about 1/3 or more of the cinnamon/sugar mixture on top of the cookie dough.
Now evenly pour the caramel topping all over the top of the cobbler and bake for 30-35 minutes.
Serve with ice cream and enjoy!!!

Notes

You are welcome to add more cinnamon/sugar mixture into the layers of your cobbler.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

REPOST- The Best Cornbread Dressing Ever

November 21, 2016 By Holly

***Happy Happy Monday y’all!!! Today’s Post is actually the 2nd re-posting of this recipe (hope y’all don’t mind), and honestly I will probably continue to post around Thanksgiving every year because I will always stand by this recipe as the best dressing ever 🙂 Please ignore the semi-crap quality of the photos, I didn’t have a full grasp on it yet haha. I hope you get to make this for your Thanksgiving meal, thank you so much for stopping by, and have a wonderful day!!!***

Yes, I am going to say it…this is the best dressing you will ever, ever, eevveerr have in your life. You know how I know this? because as a whole, I don’t like dressing, it’s too dry, too weird, too something, and don’t even get me started on folks who put dadgum oysters or some other awful in it…for reals, this dressing is on my list of favorite foods of all time. Did you hear that? I said one of my favorite foods of all time, and y’all, I know some food. Also, I have never seen dressing anywhere made like this, but that probably has something to do with the fact that my great great grandmother Josie (on my mom’s side) made up this recipe and lucky for us passed it down to the ladies in the family. So this is basically a secret family recipe, but to heck with the secret part, this is just too darn good not to share y’all. I have had people who despised dressing who I ~~force fed~~ coaxed into trying it and are now dressing converts and request it every year. Yes, there are some steps involved in this recipe but it’s worth every ~~damn~~ darn delicious bite.

Let’s make some cornbread shall we?..Let’s start with some good ole Crisco and an iron skillet..

Cornmeal and eggs…

Then your sauteed onions and celery…

Then throw in the rest of your ingredients, mix well and throw in your iron skillet…

Bake it up until it looks like so…

After sitting overnight (preferably) finely crumble your cornbread in a bowl…

Add your melted butter and eggs…

Then add the rest of your ingredients and the texture should look like this, real ‘liquidy’…

Place all in your pan…

Then pour your butter on top…

While baking, stir intermittently as the sides start to set…

And enjoy!

The Best Dressing Ever

2014-12-04 11:00:49

The most moist and flavorful cornbread dressing you will ever have.

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FOR THE CORNBREAD

1-12" Iron Skillet or Pan.
2 Cups Chopped Celery, sauteed.
1 Large Onion Chopped, sauteed.
6 1/2 Cups of Self-Rising Cornmeal.
3/4 Cup of Crisco, melted and divided evenly.
4 Large Eggs.
4 Cups of Milk.

FOR THE DRESSING

1-9x13 Pan.
The Cornbread, crumbled.
48 Ounces of Chicken Broth.
6 Eggs.
1/2 Teaspoon of Baking Soda.
2 Sticks of Unsalted Butter, Melted, Poured in Mixture.
1 Stick of Unsalted Butter, Melted, Poured on Top After in Pan.

CORNBREAD (Make Day Before)

Preheat your oven to 350 degrees F.
In a large bowl place your measured out cornmeal.
Melt your Crisco and pour half in your iron skillet or pan, coating the pan well.
In a pan, saute your celery and onions until soft.
To your cornmeal add your eggs, then place both your celery and onions in your bowl.
Now add your milk and the other half of your melted Crisco and mix until all well incorporated.
Bake your cornbread for 45-50 minutes until a toothpick inserted comes out clean.
After your cornbread has cooled completely, wrap thoroughly and tightly with cellophane and let it sit overnight on your countertop (it isn't absolutely necessary to sit out, but it does give the best taste because it lets all the flavors really seep into the cornbread).

DRESSING

In a large bowl, with your hands, finely crumble your cornbread (I had about 1/3 of the cornbread left because it makes such a large serving of cornbread).
To your crumbled cornbread, add your 2 sticks of melted butter, eggs, chicken broth and baking soda, and mix until well incorporated (yes it is supposed to be very liquidy).
Add salt and pepper to taste (I add quite a bit of both).
Pour your mixture into a well buttered 9x13 pan.
Evenly pour your 1 stick of melted butter on top.
Bake your dressing for about 30 minutes, but start checking after 10, because when the pan starts to slightly set around the edges you need to stir the whole pan, put back in the oven, and keep repeating the stirring every time it starts to set until it's done. The key to this dressing is not to over cook this dressing, it will be super moist and awesome if you don't.

Notes

I shouldn't say this, but if you're feeling hurried, lazy etc. instead of sauteing the onions and celery you can totally microwave the heck out of them, just as long as they're soft you're good.

By Tanya

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Hot Buttered Whisky Cider

November 17, 2016 By Holly

Happy Happy Thursday everybody!!! Just in case you didn’t know, exactly one week from today is Thanksgiving… I’ll just let the stress and panic set in for you like it has with me just in case it hasn’t already. Let’s not even get into how close Christmas is getting…Anyways, with a major food holiday looming closer and closer by the minute, let’s talk about this easy and beyond decadent cocktail shall we?

First I want to tell y’all that the wonderful folks over at Drizly were sooo nice to send me some Jack Daniels for this perfect holiday cocktail, yes sent me, because they’re an online liquor store that delivers to your door (OMG where have they been all my life?!)

Definitely check them out and see if they currently deliver in your city (they’re adding new ones all the time), because seriously this time of year everyone’s to do lists are ever increasing and a last minute run to the store for your party is inconvenient to say the least, and hello! Jack Daniels delivered to your door? yes please 🙂

So back to this amazing drink…y’all, the butter/brown sugar/spice mixture melts into the hot cider so wonderfully and decadently it’s basically dessert, and let’s not forget our friend Jack Daniels that makes this drink extra special. I soo hope y’all get to make this for Thanksgiving (or Friendsgiving), heck really any reason because this is too good to miss. Thank you so much for stopping by and have a fantastic weekend!!!

So let’s start with butter, brown sugar, and spices…

mix, mix, mix…

put some of the batter into each cup…

hot cider & whisky…

and enjoy!!!

Hot Buttered Whisky Cider

2016-11-16 12:02:06

Absolutely delicious cider filled with Whisky and a delicious butter/sugar mix.

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THE BUTTER WHISKY BATTER

1/2 Cup (1 Stick) of Unsalted Butter, Room Temperature.
1/4 Cup of Brown Sugar.
1/2 Teaspoon of Cinnamon.
Dash of Nutmeg.
Dash of Ground Ginger.
Dash of Cloves.
Pinch of Salt.

THE WHISKY CIDER

3 Cups of Apple Cider, Hot.
3-4 Ounces of Jack Daniels Whisky.
Cinnamon/Sugar Mixture For Rim Garnish (Optional).

Instructions

If you would like a cinnamon/sugar rim garnish on your glasses, place honey on the edges of your glasses and dip them into cinnamon/sugar mixture until covered evenly.
In a small bowl, place the butter, sugar, spices and mix together with a spoon or a fork until blended evenly.
Now place 1-2 tablespoons of your butter/sugar/spice mixture into each cup.
Fill almost all the way to the top of each glass with your hot cider and then pour a shot or two of your whisky into each glass, stirring to make sure the butter/sugar/spice mixture is melted in and enjoy!!!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Crockpot Rosemary Bread

November 15, 2016 By Holly

Happy Happy Tuesday everybody!!! I will be the first to admit that when it comes to me and homemade bread and homemade crusts, I’ve had a whole lot of fails in that department. Like, literally crying over yet another pie crust that I have somehow messed up in a big kind of way.

I swear, I follow directions as precisely as possible and yet most get thrown out and I just start over with a store bought one (which I’ve managed to mess up too btw). Anyways, I’ve been eyeing crockpot bread recipes that have either been sent to me or just continue to pop up in my feed on Pinterest or Facebook for a hot second.

I decided to put my fear of homemade bread aside and make yet another attempt at one in the crockpot, because y’all it doesn’t get much easier than a crockpot. In keeping with the super honesty policy that is my life, I was really, really hoping that I would just throw all of the ingredients into the crockpot and voila it would be done…not so much y’all, but it wasn’t as scary as I thought it would be either.

I was pretty happy overall with how this turned out, but I will definitely say that the next time, I will use a lot less whole wheat flour and more all purpose, because the whole wheat made this a lot denser than I thought it would be, and I also suggest broiling the top of the bread for that wonderful crunch on top which I forgot to do. This still turned out to be a very fragrant bread that would be really lovely to dip in my Copycat Carrabbas Dipping Oil recipe from last week (just saying, haha). I hope you’re having a wonderful week so far and thank you so much for stopping by!

yeast, water, sugar…

nice and bubbly…

rosemary chopped up…

now place the rest of your ingredients into your bowl…

mix, mix, mix…

now into your bowl…

cover with a towel and let rise for an hour ( I know, it’s really pretty haha)…

then gently roll it out on a floured surface…

then into your crockpot, and more rosemary & salt put on top…

then place paper towels under the lid and bake…

and enjoy!!!

Crockpot Rosemary Bread

2016-11-14 12:43:15

Homemade savory bread made easily in a crockpot.

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Ingredients

1 Packet of Dry Active Yeast (2 1/4 Teaspoons).
1 1/4 Cup of Warm Water.
1.5 Cups of All Purpose Flour.
2 Cups of Whole Wheat Flour.
2-3 Sprigs of Rosemary, Chopped.
3 Tablespoons of Extra Virgin Olive Oil.
1 Teaspoon of Sugar.
1/2 Teaspoon of Sea Salt or Pink Himalayan Salt, Plus More for Topping.

Instructions

With a handheld or stand mixer with dough attachment, in your bowl place the water, yeast and the sugar, let sit for about 10 minutes or until the mixture starts to become bubbly.
Once your yeast has become bubbly, stir in your salt, about half of your Rosemary, the olive oil and both flours.
Now mix together until combined (the dough hook worked pretty well, but it was still more efficient to use my hands).
In a large bowl, drizzle some olive oil in and spread it out with your hands, then place your dough into the bowl, cover with a towel and let it rise for an hour.
Now, on a floured surface, place your dough onto it and roll it into a ball, and let it sit for an additional 15-20 minutes.
Place some parchment paper into your crockpot, making sure it hangs over the sides, the place your dough into your crockpot, sprinkle the remainder of the rosemary and some more salt on top of the dough.
Place your crockpot on high and a couple of paper towels on the inside of the crockpot lid (to keep water from dripping onto your dough) and bake for 2 hours.
Remove from your crockpot letting cool slightly and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

How To Series: Apple Pie Filling

November 10, 2016 By Holly

Happy Happy Thursday everybody!!! I am currently at Walt Disney World, yes, again for the 2nd time in 2 weeks , but if you’re a fellow WDW fan you totally understand, I mean, I had to experience it this year decorated with both Halloween and Christmas decorations right? Anyways, I thought I might do it old school (you know, several months) and have a How To Series post which I haven’t done in a hot second.

How To Posts are some of my favorite to write, probably because they’re some of my favorite to read on other food blogger sites haha. I figure with as many apple pie-esque recipes that I either make or my fellow baker friends make this time of year, it might be nice to know how to make an apple pie filling that’s a little bit more fresh and a little less expensive than store bought.

Seriously, if I had known how easy it was to make apple pie filling I would have already been doing it for years. Did I mention how delicious it was too? I wouldn’t be completely honest if I didn’t admit that I had to stop myself from just eating it right out of the pan before it was all gone, it’s that delicious. I’m saving the rest of it for that winter time apple pie and I’m so excited to see how it turns out. I hope you’re having a wonderful day and thank you so much for stopping by!

peeled apples ready to be chopped up…

chopped up and with some lemon juice thrown in…

sugars, cinnamon, cornstarch, nutmeg and salt into your saucepan…

with the heat on, pour your water in…

all mixed in and getting warm…

boiling…

time for the apples to go in…

get this boiling too…

let simmer for a while and all done…

and enjoy!!!

How To Series: Apple Pie Filling

2016-11-08 10:21:56

An easy and delicious homemade apple pie filling.

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Ingredients

4-6 Medium Sized Apples, Peeled and Chopped.
1 Tablespoon of Lemon Juice.
1/2 Cup of Brown Sugar.
1/2 Cup of Granulated Sugar.
1/4 Cup of Cornstarch.
2 Teaspoons of Cinnamon.
Dash of Nutmeg.
1Teaspoon of Salt.
2 Cups of Water.

Instructions

Peel and cut up all of your apples and place into a bowl, then toss them in the lemon juice, set aside.
In a medium/large sized saucepan, place the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg and salt into it.
Turn the heat on medium/high and pour the water into the saucepan, mix all together and bring the mixture to a boil.
While stirring constantly, boil the mixture for 2 minutes, lower the heat just a little bit and add the apples.
With the apples in the mixture bring to a boil again, then reduce the heat to allow the mixture to simmer for about 10-12 minutes (it will continue to thicken as it cools).
Let cool completely and enjoy!!!

Notes

Feel free to add more or less of any of the spices to suit your taste.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Copycat Carrabbas Dipping Oil

November 8, 2016 By Holly

Happy Happy Tuesday everybody!!! Sometimes it’s the simplest things that bring us the greatest pleasure, am I right? I feel like we all have those restaurants that have pretty decent food, BUT their dinner rolls, or freshly baked bread they bring out, are the real reasons that we go to these restaurants.

Obviously I absolutely looove all the delicious Italian food at Carrabbas, I don’t want y’all to think I don’t, but the oil and bread that they bring out to you the moment you sit down is just the cherry on top of that place. Like I said, it’s the simple stuff, because it doesn’t get much easier than an olive oil with extra herbs and Parmesan thrown in, but y’all it’s just so aromatic and fresh.

Honestly, every time I’ve been there I usually request to have the bread and oil to continue to come throughout the meal because it’s just that delicious. I’m not trying to pat myself on the back or anything, but I think I got the taste pretty darn close to the Carrabbas version in this recipe. Obviously please feel free to add or subtract whatever herbs you prefer in this, and definitely buy a great quality Italian or French bread to dip into this wonderfully flavorful oil. I hope you’re having a wonderful day and thank you so much for stopping by!!!

garlic to chop up…

then everything into your bowl…

mix, mix, mix and enjoy!!!

Copycat Carrabbas Dipping Oil

2016-11-06 13:51:06

Delicious and savory dipping oil, perfect for covering in bread.

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Ingredients

2 Garlic Cloves, Peeled and Finely Minced.
3/4 Cup of Extra Virgin Olive Oil.
2 Tablespoons of Balsamic Vinegar.
1/4 Cup of Parmesan Cheese (Or More To Taste), Shredded.
Pink Himalayan Salt or Sea Salt, To Taste.
Dried Rosemary, To Taste.
Dash of Chili Powder (Optional).
Dash of Dried Oregano.

Instructions

Peel and finely mince your garlic cloves, set aside.
In a small bowl, place the minced garlic, the oil, oregano, parmesan, rosemary, balsamic vinegar and chili powder.
Mix all ingredients together, serve and enjoy!

Notes

I liberally salted this dipping oil to get the taste I was going for.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Apple Cinnamon Bread

November 3, 2016 By Holly

Happy Happy Thursday everybody!!! Y’all I can’t even begin to believe we are already into November and Halloween is officially over WTH? Seriously, what happened to the year? I mean, November of 2016 is kind of blowing my mind, time really needs to slow down because it is just speeding right by me.

The fact that Thanksgiving is now just a few weeks away got me thinking about some new easy desserts that might go well with your holiday meal. I’ve had this particular Apple Cinnamon Bread hanging around in my ‘to make’ file for months now, but honestly it’s just been too hot this summer to even consider making something like this. Now though, I think it’s just about that perfect time of year to whip out some fresh apples and bake them up in this amazing bread, and I do mean amazing.

As far as dessert bread recipes go, this one is pretty easy, just layer up your ingredients, bake for a little bit and dunzo! This is such an amazingly moist bread with layers of cinnamon, brown sugar and fresh apples baked up beautifully inside, this may not be the prettiest dessert ever, but it is certainly a tasty one. I hope you have a wonderful day and thank you so much for stopping by!

Mix the cinnamon and brown sugar together…

now for the butter…

mix, mix, now for the sugar…

mix until light and fluffy…

now eggs and vanilla…

mix again, now add the flour & baking powder…

mix again and then about 1/2 into your loaf pan…

then layer your apples & half of the cinnamon/brown sugar…

then the rest of the cake batter & then the apples…

then the rest of the cinnamon/brown sugar…

then bake, bake, bake…

and enjoy!!!

Apple Cinnamon Bread

2016-10-27 13:13:43

Deliciously moist cake filled with apples, cinnamon and brown sugar.

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THE CINNAMON SUGAR LAYER

1 Tablespoon of Cinnamon.
1/2 Cup of Brown Sugar, Packed.

THE APPLE CAKE

2 Medium Apples, Peeled & Chopped.
2/3 Cup of Granulated Sugar.
1 Stick (1/2 Cup) of Unsalted Butter, Softened.
2 Eggs.
1 Tablespoon of Vanilla Extract.
1 1/2 Cups of All-Purpose Flour.
1 1/2 Teaspoons of Baking Powder.
1/2 Cup of Whole Milk or 1-2% Milk.
1 Loaf Pan.

FOR THE CINNAMON SUGAR LAYER

Place your cinnamon and brown sugar into a small bowl and mix up, set aside.

FOR THE APPLE CAKE

Preheat your oven to 350 degrees F.
Peel and chop up your apples and set aside.
Liberally spray your loaf pan with baking non stick spray and set aside.
With a handheld or stand mixer with paddle attachment, place the stick of butter into your bowl and whip until smooth.
Now add granulated sugar to the butter and mix until light and fluffy.
Now add your eggs and vanilla extract and mix until smooth.
Now add in your milk, flour and baking powder and mix until just combined.
Pour about 1/2 of your batter into your pan, then place an even layer of apples on top of the batter slightly pressing them in.
Now sprinkle about half of the cinnamon/sugar mixture on top of the apples.
Now pour the remainder of the batter on top of the cinnamon/sugar layer, then the apples, then the rest of the cinnamon/sugar layer.
Bake for 45-60 minutes (I took mine out at 45), let cool and enjoy!!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Crockpot Queso Blanco

November 1, 2016 By Holly

Happy Happy Tuesday everybody!!! I had an absolutely fan-freaking-tastic weekend celebrating Halloween at Universal Studios and Walt Disney World, but holy cow am I exhausted.

Having never driven to Orlando before, I honestly didn’t know what a toll a 6 hour drive would take on us (especially in such a short amount of time), thank goodness we’re taking a plane next week when we go again 🙂 Obviously Universal & Disney are filled with deliciously wonderful food and y’all I’m still recovering from my food hangover, majority of which was sweet stuff.

If you are too suffering from a major sweets overload from all of the Halloween candy and treats, then I have brought y’all a super duper easy, just enough spicy and a definitely savory dip today. Seriously, it doesn’t get much easier than throwing all of your ingredients into a crockpot and voila! a delicious queso dip.

I really think the cream cheese makes this dip perfection, but feel free to play around with the ingredients to get what you want. I highly recommend you make this stuff your next football Sunday or even as an after work treat. I hope you are a having a wonderful day and thank you so much for stopping by!

all ingredients into your crockpot…

melt, melt, melt and ready to serve…

and enjoy!!!

Crockpot Queso Blanco

2016-10-28 12:01:17

Delicious and with a hint of spice this queso dip is a must make.

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Ingredients

16 Ounces of Monterey Jack Cheese.
8 Ounces of White American Cheese.
8 Ounces of Cream Cheese.
3/4 Cup of Whole Milk.
8 Ounces of Sour Cream.
1 (10 Ounce) Can of Rotel Tomatoes & Green Chilies, Drained.
1-3 or 4 Quart Crockpot.

Instructions

Place your crockpot on low and place all of your ingredients into it.
Stir occasionally until it's all melted together and smooth, then serve.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Bloody Good Shots–Happy 2nd Blogiversary!!!

October 27, 2016 By Holly

Happy Thursday & Happy 2nd Blogiversary to Holly’s Cheat Day! Wow, can’t believe I’ve been food blogging now for 2 years. Still so much for me to learn and still so many recipes to make for y’all, but I definitely want to say thank you soooo much to all of you guys who have become regulars around my little space here on the Interwebs haha.

This will be my last official Halloween recipe post this year for the holiday because Halloween day we will be driving back from Orlando (most likely in a food and sugar coma fyi)–but I for sure plan on sharing some of the pics from Universal & Disney World (especially the food!) 🙂

Now, back to what you’re really here for, these delectable little shots. Normally I would say please excuse the name of these little guys, but come on, it’s Halloween and these things are allowed haha. They may have ‘bloody’ in the title but these shots are delicious.

Very fresh, sweet and potent, these little guys are definitely a must make for your Halloween party (obviously, you will have to quadruple the recipe for more folks, but no biggie). Again, thank you so much for stopping by today, and helping me celebrate my 2nd Blogiversary. I hope you have a wonderfully treat filled, fun and safe Halloween!

but first, Rum…

now, Triple Sec…

lime juice…

cranberry juice…

and enjoy!!!

Bloody Good Shots

2016-10-24 09:26:11

Devilishly delicious shots.

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Ingredients

1 Ounce of Bacardi Rum.
1 Ounce of Lime Juice.
2 Ounces of Triple Sec.
1 Cup of Cranberry Juice Cocktail.
Chocolate Syrup For Garnish (Optional).
Red Sprinkles For Garnish (Optional).

Instructions

If you would like to garnish the rim of your glasses, dip your shot glasses into some chocolate syrup that you have placed on a plate, then immediately dip into the red sprinkles that are also on a plate, set aside to set.
Measure out all of your ingredients into a measuring glass or large drinking glass, mix together and serve!

Notes

These definitely don't have to be placed in shot glasses, they would also be lovely in martini glasses.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/