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Chocolate Thumbprint Cookies w/ Caramel Sauce

December 2, 2015 By Holly

Happy Wednesday everybody! To be honest I feel like the week is dragging by, for one, we had a nice short work week last week and I got spoiled, and two, this Saturday I’m headed to Disney World and Universal Studios woohoo!!

I can’t even begin to tell you how excited I am, especially since this will be the first time I’ve been there at Christmas time, I mean hello! combining some of my favorite things! And yes we will be attending Mickey’s Very Merry Christmas party (because we’re grown ups) which I hear will have ample cookies and hot chocolate served (yes, still grown-ups) 😀

To help keep my excitement mildly under control I thought I might start early by making some totally fun cookies to share with y’all. These cookies are deliciously chocolatey, rolled in sugar and the kicker is the wonderful caramel sauce placed in the middle.

Yes, I used store bought caramel, but you are totally welcome to make your own if that’s your thing. I hope you get a chance to make these soon because they are delightful, and have a wonderful day!

Butter & sugar into the bowl…

all whipped together…

then flour, cocoa powder, salt, egg yolk, cream and vanilla…

all mixed up…

rolled into balls, then rolled into decorative sugar and powdered sugar…

place the end of a spoon into the cookies…

all ready to be baked…

baking…

while still warm out of the oven press in the thumbprints again…

place your caramel in the thumbprints and enjoy!!!

Chocolate Thumbprint Cookies w/ Caramel Sauce

2015-11-28 15:36:18

Yields 24

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Ingredients

1 Cup of All-Purpose Flour.
Generous 1/2 Cup of Unsweetened Cocoa Powder.
1/4 Teaspoon of Salt.
1/2 Cup of Unsalted Butter, Softened.
2/3 Cup of Granulated Sugar.
1 Large Egg Yolk.
1 Tablespoon of Heavy Whipping Cream.
1 Tablespoon of Vanilla Extract.
Powdered Sugar, For Rolling Cookies In (Optional).
Decorative Sugar, For Rolling Cookies In (Optional).
Pre-Made Caramel Sauce, To Place In The Thumbprints.

Instructions

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, beat the butter and granulated sugar until light and fluffy.
Now add the rest of the ingredients and scoop 1 tablespoon of the dough and roll into balls, then roll into the powdered sugar or powdered sugar.
Using the end of a wooden spoon gently press holes into the cookies, then bake for 10 minutes or until just set.
While the cookies are still warm, press the cookies again in the middle with the spoon to perfectly form the thumbprints.
Let cookies cool completely and fill each thumbprint with caramel sauce.

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

Pink Stuff

November 30, 2015 By Holly

Happy Monday everybody!! I hope everyone had an incredible holiday with lots of time with loved ones, lots of awesome food and maybe some relaxation time thrown in as well. Now that it’s less than a month from Christmas (yikes, right?) I thought I would share a staple dish at all of my family’s Christmas Eve dinners ever, and we call it Pink Stuff.

I know, silly name, but this is a dish my grandmother, Nanny, created years ago and that’s just what she called it. We (my family that is) are very aware it’s not even pink in color, but again this was my grandmother’s creation and if she said it was pink, it is.

Not only is this a staple at every Christmas Eve dinner but it’s also one of my favorites, so I just had to share it with y’all. This is such an awesome side dish because it is a super quick recipe to throw together, which to be honest is always a relief when it feels like a billion complex main dishes need to be made. Hope y’all have a wonderful start to the week and get a chance to make this dish soon.

Cool Whip into the bowl…

cottage cheese…

orange gelatin…

and oranges, but remember to drain them really well and don’t add them until right before serving…

mix, mix, mix…

then enjoy!!!

Pink Stuff

2015-11-27 14:09:47

Easy and delicious dish that's more dessert than a side.

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Ingredients

1 (8 Ounce) Package of Cottage Cheese.
1 (8 Ounce) Package of Cool Whip-Do Not Use Lite or Generic.
1 (3 Ounce) Package of Orange Flavored Gelatin Mix.
1 (15 Ounce) Can of Mandarin Oranges, Very Well Drained.

Instructions

With a handheld or stand mixer with paddle attachment, place all ingredients except the oranges in a bowl and mix together until combined.
Cover your bowl and place in the fridge for at least an hour to set up, and right before serving place the oranges into your bowl and mix in, then serve.

Notes

In the ingredients section I mentioned to only use name brand Cool Whip, I don't know why but if anything other than regular name brand Cool Whip or even Lite Cool Whip is used it will not set.

By Harriette Jordan

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

Pumpkin Gingerbread Muffins

November 25, 2015 By Holly

Happy Wednesday and Happy Thanksgiving Eve! is that a thing? oh well, it is now 🙂

Anyways, if you’re looking for something quick and awesome for tomorrow, whether for breakfast or even a dessert these muffins are for you.

What’s also super awesome about these muffins is that they are a one bowl recipe, which hello means less dishes among the bazillion that will need to be cleaned tomorrow.

These muffins are so moist and filled with pumpkin and ginger and spices, so yummy y’all! I am sure that y’all have tons to do too so I’m going to keep this post short, short today 🙂 Have a wonderful and safe Thanksgiving everyone!

First, butter and sugars into the bowl…

cream them together until light and fluffy…

pumpkins, sugar and spices…

all mixed together…

into the muffin tins…

bake, bake, bake…

and enjoy!!!

Pumpkin Gingerbread Muffins

2015-11-24 09:02:32

Yields 25

Deliciously moist pumpkin gingerbread muffins that are so easy to make.

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Ingredients

2 Cups of All Purpose Flour.
1 (3.4 Ounce) Package of Instant French Vanilla Pudding Mix.
2 Teaspoons of Baking Soda.
1/4 Teaspoon of Salt.
1 Tablespoon of Cinnamon.
2 Teaspoons of Ground Ginger.
1/2 Teaspoon of Nutmeg.
Less than 1/4 Teaspoon of Ground Cloves.
2 Sticks (1 Cup) of Salted Butter, Room Temperature.
1 Cup of Granulated Sugar.
1 Cup of Brown Sugar, Packed.
4 Large Eggs, Room Temperature.
2 Tablespoons of Vanilla Extract.
1 (15 Ounce) Can of Pumpkin Puree.
Decorative Sugar For Topping (Optional).

Instructions

Preheat the oven to 350 degrees F.
Line your muffin tins with liners and set aside.
With a handheld or stand mixer with paddle attachment beat your butter and sugars together until light and fluffy.
Now add the rest of the ingredients and mix until smooth.
With an ice cream scoop or spoon fill your liners 1/2 full and bake for 18 minutes then remove from the oven and sprinkle with your decorative sugar, then place back into the oven and bake for about 5 more minutes or until they spring back to the touch.

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

Sweet Potato Casserole

November 23, 2015 By Holly

Happy Monday!! The countdown is on to turkey day y’all and I thought I would share one of my favorite dishes that has been at every Thanksgiving & Christmas dinner pretty much ever in my life.

What’s kind of funny is that only two people even eat it, myself and my mom, and definitely not because it’s not delicious but that the rest of the family only eats mashed white potatoes–more for us!

Honestly, they really don’t know what they’re missing because of the wonderful sweetness of the sweet potatoes and the warmth of the cinnamon, brown sugar and let’s not forget the lovely toasted marshmallows on top.

This is a super great side dish that is easily and quickly thrown together and not to mention smells heavenly while baking up. Have a wonderful start to your (most likely) super busy week 🙂

Boil up your sweet potatoes (yes I cooked up more than I needed)…

remove the skin from your potatoes, place in bowl as well as eggs…

sugars and vanilla…

all mixed up…

into your dish…

marshmallows on top and baking…

and enjoy!!!

Sweet Potato Casserole

2015-11-21 18:16:45

Delicious and easy sweet potato casserole topped with marshmallows.

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Ingredients

2-3 Medium Sized Sweet Potatoes, Boiled.
1 (12 Ounce) Bag of Mini Marshmallows.
2 Eggs.
1/2 Cup of Granulated Sugar.
1/4 Cup of Brown Sugar.
1 Tablespoon of Vanilla.
Dash of Salt.
1 Quart Baking Dish.

Instructions

Place your sweet potatoes in a large pot and boil until soft and tender, let cool and peel the skins off and cut the gross ends off.
Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment place your sweet potatoes in the bowl, then add the eggs, sugars, cinnamon, salt and vanilla, beat together until smooth.
Liberally spray your dish with baker's spray and place sweet potato mixture into your dish.
Then evenly distribute marshmallows on top of the sweet potato mixture (you can use as many or as few as you want).
Bake your casserole for 30 minutes until marshmallows are a golden brown, serve hot.

Notes

You don't have to use mini marshmallows, you can totally use large marshmallows if you like.

By Tanya Jordan

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

Warm Butterbeer-Copycat of Universal Studios

November 20, 2015 By Holly

Happy Friday everybody!!! I’m so excited y’all! It is exactly 2 weeks until we’re headed to Walt Disney World and Universal Studios! Weeee!! I feel like a little kid at Christmas.

I honestly cannot pick a favorite place, because Disney is full of nostalgia and magic and Universal has all things Harry Potter, amazing roller coasters, and definitely magic there too. Speaking of magic, while we were at Universal last time, I allowed myself one cheat treat the whole time we were there and it was the warm Butterbeer…umm OMG it was amazing and apparently it was totally approved by J.K. Rowling herself so it must be ‘authentic’ haha.

In my anticipation and excitement of our upcoming trip I wanted to share this absolutely delicious and rich drink with everyone. Honestly this stuff tastes sooo much like what they served at the park, I mean, there’s no substitute for the real thing but this is pretty darn close. Have a wonderful weekend and in the meantime I’ll be practicing my swish and flick 🙂

Sweetened Condensed Milk, Butterscotch Topping and Whipped Butter into a heatproof container…

all microwaved and mixed together…

now, vanilla cream soda into another heatproof container…

your butterscotch mixture evenly distributed into each glass…

then the warmed cream soda…

all mixed up…

then enjoy!!!

Warm Butterbeer-Copycat Universal Studios

2015-11-19 13:11:21

Yields 2

A warm and wonderful drink that tastes just like the warm Butterbeer at Universal Studios

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Ingredients

1/4 Cup of Sweetened Condensed Milk.
1/4 Cup of Butterscotch Topping.
2 Tablespoons Whipped Butter, Room Temperature.
1 1/2 Cups of Vanilla Cream Soda.
2 (10-12 Ounce) Mugs.

Instructions

In a glass measuring cup or small heatproof bowl place your condensed milk, butterscotch topping and butter.
Heat in the microwave for 1 minute, but watch carefully so it doesn't boil over.
Carefully remove from the microwave and stir until everything is incorporated, set aside.
Now in another heat safe container, heat the cream soda in the microwave for about 90 seconds, just watch carefully.
Now divide butterscotch mixture evenly among both of your mugs, then fill the rest of the glasses with the warmed cream soda and mix thoroughly.
Garnish with whipped cream and more butterscotch topping and enjoy!!

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

REPOST-The Best Dressing Ever!

November 18, 2015 By Holly

Happy Wednesday everybody!!..Today I am totally re-posting this recipe from last year, because, as I will mention here in a bit, this is one of my most favorite foods of all time, and holy cow next week is Thanksgiving. This will be perfect for your Thanksgiving table y’all, enjoy!!!….

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/

Preacher Cookies

November 16, 2015 By Holly

Happy Monday everybody! Today’s recipe comes courtesy of my boyfriend…well kind of. Being the picky (picky, picky, picky…) eater that he is, it’s always awesome to hear about foods he actually likes 🙂 and when he and I first started dating he would always talk about these preacher cookies that his mom and sister make, and how they are his absolute favorite.

Stoked to finally have something to bake for him, I scoured the internet for ‘preacher cookies’ but absolutely nothing was found remotely with that name.

Months went by and after I was finally introduced to his family I of course had to ask about the infamous preacher cookies. Come to find out, they were only called that because they were served at a lot of church functions, so no wonder I couldn’t find them online.

Anyways, I so appreciate his mom sharing this recipe with me, and these may not be the most beautiful cookies in the world but they’re so easy to make and sooo scrumptious, honestly downright addictive (hello! peanut butter and chocolate!). Have a great start to your week, and I hope you get to make some of these soon.

butter, sugar, cocoa powder, butter, evaporated milk into the pot…

melted…

boiling…

after cooling for just a little bit, add peanut butter, oats & vanilla…

all mixed up…

then scooped out onto wax paper to set…

then enjoy!!!

Preacher Cookies

2015-11-13 14:12:19

Yields 28

Delicious and easy no bake cookies filled with peanut butter and fudge.

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Ingredients

2 Cups of Granulated Sugar.
3 Tablespoons of Cocoa Powder.
1 Stick (1/2 Cup) of Unsalted Butter.
1/2 Cup of Carnation Evaporated Milk.
1 Tablespoon of Vanilla.
1/2 Cup of Creamy Peanut Butter.
2 Cups of Minute Oatmeal.
Wax Paper.

Instructions

In a medium sized pot on medium high heat, place the sugar, cocoa powder, butter, and evaporated milk and bring to a boil.
Boil for one minute then remove from the heat, and let it cool for a few minutes.
Now add your vanilla, peanut butter and oatmeal to your cocoa powder mixture, and mix until well combined.
Now spoon onto wax paper in 1-2" sized balls, let set, then enjoy!!

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

Spiced Apple Cider Sangria

November 13, 2015 By Holly

Happy Cocktail Friday everybody!! It dawned on me that yesterday was exactly 2 weeks until Thanksgiving (insert shocked face here).

I can honestly say I have absolutely no idea where this year went, for reals y’all. A minute ago it was freaking burning hot outside and now we’re this close to Christmas (insert another shocked face here too).

Well, if you decide you also might need to console yourself with the fact that you may or may not have done any shopping for the holidays yet, not that I’m saying that that’s me or anything, speaking for a friend obviously, this drink is right up your alley. This sangria is quite delightful, definitely not your typical one with all the Fall-ness to it, but definitely yummy 🙂 Hope you have a wonderful weekend y’all, and get a chance to make this!!

White wine…

now apple cider…

sparkling water…

cinnamon & honey…

and enjoy!!!

Spiced Apple Cider Sangria

2015-11-12 13:44:53

Yields 1

A delicious sangria with fresh apple cider and winter spices.

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PLEASE NOTE THIS RECIPE IS FOR ONE DRINK

2/3 Cup Of A White Wine.
1/3 Cup of Fresh Apple Cider.
1/3 Cup of Sparkling Water.
1 Ounce of Vodka.
1 Tablespoon of Honey.
1/2 Teaspoon of Cinnamon.
1 Apple Sliced, For Garnish (Optional).
1 Orange Sliced, For Garnish (Optional).
1-2 Cinnamon Sticks For Garnish (Optional).

Instructions

Place each ingredient into your glass (or glasses), and gently mix together.
Garnish with apples, oranges and cinnamon sticks if you like, then enjoy!

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

Browned Butter Cake w/ Browned Butter Frosting

November 11, 2015 By Holly

Happy Wednesday everybody!!! I am extra excited to share today’s recipe with y’all, because this is most definitely a new favorite. It’s so rich, buttery, and down right eye rollingly good.

Oh, and this is super easy too…mostly due to the fact I might have cheated a bit and used a cake mix, but no one will know, promise 🙂 Just imagine a perfectly light and fluffy vanilla cake with an extra oomph due to some browned butter and cinnamon, then wowza, topped with a super rich frosting filled with browned butter, I’m practically salivating over here guys (gross, sorry).

Anyways, this was easy peasy to throw together and it smelled so darn amazing while baking I really had to control myself from noshing on it right out of the oven, yes, even without frosting, but the frosting takes it to a whole other level for sure.

Cake is always a good idea, but since the sun has decided to make it’s long awaited appearance again around here, I think this cake will definitely be making it’s way again into my next cheat day because you know, I need to celebrate 🙂 Have a great day y’all!!

for the cake…lets start with some butter…

melted…

starting to bubble…

then watch carefully for it to turn this color…

then into your bowl…

now cake mix, eggs and vanilla…

mix, mix, mix…

then into your pan…

bake, bake, bake…

now for the frosting, more browned butter…

then powdered sugar and vanilla…

all mixed up, yum!…

and enjoy!!!

Browned Butter Cake w/ Browned Butter Frosting

2015-11-10 13:33:10

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THE BROWNED BUTTER CAKE

1/2 Stick of Unsalted Butter, Browned.
1 Box of Yellow or White Cake Mix.
4 Eggs.
1 Cup of Water.
1 Teaspoon of Ground Cinnamon.
9x13 Baking Pan.

FOR THE BROWNED BUTTER FROSTING

1 Stick of Unsalted Butter, Browned.
8 Cups of Powdered Sugar.
2 Tablespoons of Vanilla Extract.
10 Tablespoons of Milk or Half & Half.

FOR THE BROWNED BUTTER CAKE

Preheat the oven to 350 degrees F.
Liberally spray your 9x13 pan with Baker's Spray and set aside.
In a pan on medium high heat place your butter, and while stirring let it melt completely, and it will start to bubble up, once the bubbles subside, watch carefully for brown flecks to start forming, when there is a nutty aroma and the butter has started to turn a deep golden brown remove from the heat and carefully place in a (preferably) metal bowl to cool slightly.
Once the butter has cooled a bit, add your cake mix, water, eggs and cinnamon and mix until thoroughly combined.
Pour your batter into your pan and bake for 22-25 minutes or until it springs back to the touch, remove from the oven and let cool completely before frosting.

FOR THE FROSTING

Brown your butter the same way as above and set aside to cool for about 15 minutes.
With a handheld or stand mixer with paddle attachment, add your browned butter to the bowl, then add your sugar 1 cup at a time until all blended.
Now add your vanilla and milk and continue mixing until well combined.
Using a spatula, evenly frost your cake, and I suggest covering with aluminum foil and placing in the fridge for at least an hour for easier slicing, then enjoy!

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

Chicken Enchilada Soup

November 9, 2015 By Holly

Happy Monday everybody! I’m hearing parts of the country are getting snow already (yikes!) but around here it has rained/sprinkled/misted/monsooned pretty much nonstop for what feels like forever (okay, for about a week, but still).

Anyways, given the current mood the dreary weather is causing, I figured some soup with a kick would be perfect. This soup has been a long time favorite that my mom makes, and I will admit I make mine a bit spicier than her and you can totally change that to your liking as well.

This is a seriously easy soup to throw together and so perfectly savory, and may I suggest enjoying with a side of cornbread? Yummy!

Hopefully you can whip some of this up tonight for dinner on this (possibly) cold night 🙂 Have an awesome start to the week y’all.

Butter & Onion into the pot…

nice and browned…

now add the water and the chicken…

once the chicken has cooked, take it out and shred it up…

place the chicken back in and the rest of the ingredients and dunzo…

then enjoy!!!

Chicken Enchilada Soup

2015-11-07 17:39:25

A deliciously spicy and flavorful soup.

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Ingredients

1 Medium Onion, Chopped.
2-4 Tablespoons of Unsalted Butter.
10-12 Cups of Water,
2 (14.5 Ounce) Cans of Chicken Broth.
2 (14.75 Ounce) Cans of Cream Style Corn.
2 (10 Ounce) Cans of Enchilada Sauce.
1 (4.5 Ounce) Can of Chopped Green Chiles.
2 (8 Ounce) Boneless Skinless Chicken Breasts.
1/2-1 Cup of Small Egg Noodles or Angel Hair Pasta, Broken Into Pieces.
1.5 Teaspoons of Cumin.
1/2 Teaspoon of Dried Oregano.
Salt and Pepper to Taste.
Shredded Cheese For Garnish (Optional).

Instructions

In a large pot place your butter and chopped onion and put on medium high heat and sauté your onion until browned.
Now add the water to the pot and bring to a low boil and add the chicken.
Slowly boil the chicken until cooked through, then remove the chicken to a plate and shred/cut the chicken into pieces and place back into the pot.
Now add the rest of the ingredients to the pot, adding salt & pepper to taste.
Once the noodles have cooked, the soup is ready to serve.

Notes

I used half the can of the green chiles and it was still very spicy, if you like more or less spice just adjust how much of the green chiles you put in.

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