All Recipes Archives - Page 33 of 48

Spooky S’mores Crunch Mix

October 12, 2015 By Holly

Happy Monday everybody!! Soo excited to share this recipe with y’all today. When I say this stuff is addicting I’m not even remotely exaggerating. I totally had to give the rest of this awesome crunch mix to my neighbors because I just could not stop eating it.

I received some incredible Brach’s products in the mail the other day and let’s be real, getting a giant box of candy is always awesome, but when I saw that there were s’mores flavored candy corns I about freaked.

These candy corns are deliciously awesome and perfectly chocolaty. As good as these little guys are all by themselves I figured they could only get better in an awesome crunch mix, and I was so right!

All I can say is just go make this stuff, it is absolutely the perfect mix of sweet, salty and crunchy and of course the s’mores candy corns add the perfect pop of chocolate. Enjoy y’all!!

Popcorn into the bowl…

golden grahams…

count chocula cereal…

marshmallows…

Brach’s candy corns…

all mixed up…

now, butter into the pan…

all melted, and the brown sugar and corn syrup added…

boiling…

then onto your cereal mix and stirred together…

then into your pan…

then into the oven…

then enjoy!!!

Spooky S'mores Crunch Mix

2015-10-11 13:17:46

A perfectly crunchy and delicious snack mix.

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Ingredients

3 Cups of Golden Graham Cereal.
3 Cups of Count Chocula Cereal.
2 Cups of Mini Marshmallows.
2 Cups of Brach's S'mores Candy Corn.
2 Cups of Lightly Salted Microwave Popcorn.
1 Cup (2 Sticks) of Unsalted Butter.
1 Cup of Brown Sugar, Packed.
1/3 Cup of Corn Syrup.
1 Large Sheet Pan.
Parchment Paper.
1 Teaspoon of Baking Soda.

Instructions

Preheat your oven to 300 degrees F.
In a large bowl place your popcorn making sure to remove any kernels.
Now to the bowl add both cereals, marshmallows and brachs, set aside.
In a large pot on medium heat, melt butter then add the brown sugar and corn syrup.
Stir ingredients together constantly until mixture starts to boil.
While still stirring boil for 3 minutes, then remove from the heat and add the baking soda.
Pour the caramel mixture over your popcorn mixture and stir to coat completely.
Now spread your mixture on a sheet pan with parchment paper and bake for 25 minutes.
Remove from the oven and let cool.
Once cool, break into clusters and enjoy.

By Holly

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

The White Witch

October 9, 2015 By Holly

Happy Cocktail Friday everybody!!! It’s been a super weird week you guys. I have been on jury duty since Monday, so I have basically seen my house, the gym, the courthouse and that’s it.

Most people bemoan the fact that they have to be there, but since I start law school next year, I think it’s been really interesting and it got me all excited again for school.

Though it’s been super educational, it’s a whole lot of sitting and listening for hours on end so I have been looking forward to enjoying this libation again this next cheat day because I am busted tired.

You guys, this drink is creamy, delicious and nice & cold, you can’t even taste the alcohol if you’re worried about that. Basically think about the best vanilla milkshake you’ve ever had and it’s the White Witch.

It’s so easy y’all, vanilla ice cream…

vodka and white chocolate liqueur…

and all blended up…

then enjoy!!!

White Witch

2015-10-08 15:41:44

Yields 1

A spooky but delicious cocktail for Halloween.

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Ingredients

2 Cups of Vanilla Ice Cream.
2 Ounces of Vodka.
2 Ounces of Godiva White Chocolate Liqueur.

Instructions

In a blender place the vanilla ice cream, vodka and liqueur and blend until smooth.
Place in your glass and enjoy!

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

Pumpkin Spice Cheesecake Balls

October 7, 2015 By Holly

The fact that we are fully in October now makes me so happy. This time of year brings the best food, the best holiday (Halloween!), the best weather, and all the pretty fall colors.

Some of you might already be sick of pumpkin and for that I’m sorry, but I can’t help it, there’s never enough pumpkin in my world. I am aware in a past post I said that I don’t like Pumpkin Spice Lattes ~~basic girl blasphemy~~ and I still don’t, but don’t let the pumpkin spice part of this recipe fool you.

These cheesecake balls have the perfect hint of pumpkin spice (not that potpourri-ness that PSL’s have), which is enhanced by the extra cinnamon I threw in. These are not too sweet, but just enough, and the texture the graham cracker crumbs on the outside of these balls ~~I didn’t write that with a straight face because apparently I’m 12 years old~~ is perfection.

I must add that these definitely have to be kept cold due to how they get all melty which is a little annoying but they’re so darn yummy it doesn’t really matter. Get in on some of this pumpkin spice awesomeness y’all, these are so addictive.

Cream cheese into the bowl…

all whipped, then creamer & sugar into the bowl…

now cinnamon…

and cool whip…

all mixed…

into a ball shape & into the graham cracker crumbs…

then refreeze for a bit and enjoy!!!

Pumpkin Spice Cheesecake Balls

2015-09-30 10:44:56

Yields 25

Delicious cheesecake balls filled with the flavors of pumpkin spice.

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Ingredients

3 Tablespoons of Pumpkin Spice Creamer (I used International Brand).
2 (8 Ounce) Blocks of Cream Cheese, Softened.
3 Tablespoons of Granulated Sugar.
1 (8 Ounce) Tub of Cool Whip.
1/4 Teaspoon of Cinnamon.
1/2 Cup of Graham Cracker Crumbs.

Instructions

With a handheld or stand mixer with paddle attachment, place your cream cheese in your bowl and whip until smooth.
Now add your creamer and sugar and mix.
Now add your cinnamon and mix again.
Now add your cool whip and mix just until combined, don't over mix.
With plastic wrap cover your bowl and place in your freezer for at least 2 hours.
After freezing your cheesecake mixture for a couple of hours, line a baking sheet with parchment paper, set aside and pour some graham cracker crumbs on a plate and set aside.
Take a mini scoop or a spoon and scoop out 1" balls of your cheesecake mixture and roll in your graham cracker crumbs and place on your parchment paper.
After all of your balls have been rolled out place back into the freezer until ready to serve.

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

Butternut Squash Soup

October 5, 2015 By Holly

Happy Monday y’all!! I honestly never thought I would be so excited to share a soup recipe, but here we are and I’m all excited to share a soup recipe, stranger things have happened 🙂 I feel like I’ve never actually had butternut squash soup before I made this one, but I have had butternut squash ravioli and drool y’all, so dang good.

Since it’s pretty much been non stop raining/misting/torrential downpours for forever here ~~OK, just for a week but I’m dramatic~~ and nothing says ‘stay in and eat delicious warm winter food’ like this kind of weather. Soo I went on the prowl for a wonderfully Fall-esque soup and I kept running into pumpkin soups, which honestly I’m not sure if I’m sold on.

I did however have the whole butternut squash ravioli pop into my head, and I thought maybe butternut squash soup would also be a wonderful comfort food. I do have to say when I started peeling the butternut squash I was initially concerned because for reals y’all, these squash smell, shall we say…earthy? After the soup was made and smelling amazing, I realized that the initial smell was nothing to be worried about because this soup is heavenly.

Full of spices and the delightful richness of the squash make this soup just incredible, and I would be less than honest if I didn’t admit that I ate waaay too much of it aka I was uncomfortably full, oh well, that’s what cheat days are for. Anyways, make this soup tonight y’all, it was a cinch to make and absolutely scrumptious. Have a wonderful start to your week!

peel your butternut squash…

chopped up…

onions & butter into the pot…

nice and sauteed…

spices into your pot…

now your chicken broth and squash…

nice and boiled, then add the half & half and stir in…

then hand blender into the soup…

nice and smooth…

then yummies!!!

Butternut Squash Soup

2015-09-29 10:48:46

An easy and delicious Fall soup.

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Ingredients

1 Whole Butternut Squash, Peeled & Chopped.
1 Whole Onion, Chopped.
1 Quart (32 Ounces) of Unsalted Chicken Stock.
1 Teaspoon of Ground Cinnamon.
1 Teaspoon of Pink Himalayan Salt or Table Salt.
1/2 Teaspoon of Ground Nutmeg.
2-4 Tablespoons of Butter.
3/4 Cup of Half & Half or Whole Milk.
Chopped Pecans For Garnish (Optional).

Instructions

Using a vegetable peeler, peel the entire butternut squash, then chop into medium sized pieces, removing any of the seeds you find, set aside.
Chop your onion, set aside.
In a large pot on medium high heat, place your butter and onion and sauté the onion until soft and browned.
Now add your cinnamon, nutmeg and salt to the onions and mix together.
Now add your chicken stock and butternut squash.
On a low boil, boil your butternut squash in the chicken stock until the squash is tender.
Once the squash is tender when you stick a fork in it, turn the heat off of your pot, then add the half and half and mix into the soup.
Now either using a handheld blender, a food processor or a regular blender puree your soup until smooth.
At this point I taste tested it and added a little bit more salt to it, but totally up to you.
Now serve hot with a garnish of chopped pecans if you wish.

Notes

You can choose to use salted chicken broth, but I use unsalted chicken broth because I like to control how salty it is.

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

Fall Harvest Cocktail

October 2, 2015 By Holly

Happy Cocktail Friday y’all!! Even though it’s been super rainy and overcast for a week, I have to admit I just love it.

Even at the expense that my hair has been perma flat all week it’s still awesome because it’s so perfectly Fall outside. Cooler, rainy and I’ve even spotted some trees turning those beautiful shades of red and orange, and it has put me in such a Fall mood and it’s perfect.

Anyways, I’m bringing a wonderfully Fall drink today that is incredibly light and refreshing, definitely not the typical heavier fair that comes with Fall/Winter drinks. This drink is sweet but certainly not too sweet, and it makes a ton so obviously perfect to serve to multiple guests you might be having over. Have a wonderful weekend you guys!!

Apple Juice…

now cranberry juice…

pear nectar…

and Triple Sec…

then yumminess!!!

Fall Harvest Cocktail

2015-09-28 13:05:32

Light, refreshing but flavorful this cocktail is the perfect fall drink.

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Ingredients

1-64 Ounce Bottle of Apple Juice.
20 Ounces of Cranberry Juice.
1 Cup of Pear Nectar.
6 Ounces of Triple Sec.
1 or 2 Apples & Pears For Garnish (Optional).
Cinnamon Stick For Garnish (Optional).

Instructions

In a large bowl or pitcher place all chilled ingredients and mix together, then serve.
Garnish with apples, pears & cinnamon stick if you wish.

Notes

You could totally put more Triple Sec in if you want more of a kick 🙂

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

Chicken and Waffle Sandwich

September 30, 2015 By Holly

I hope y’all don’t mind some serious Southern food, because that’s what I’m bringing y’all today. In my opinion, food doesn’t really get much more Southern than some good old skillet fried chicken. Not baked in an oven to make it healthy ~~boring!~~, but straight up battered and fried to perfection in a couple inches of oil, yum, yum, yum y’all.

Though waffles are not a Southern invention, throwing fried delicious foods on random stuff, i.e., donuts, waffles, etc. kind of is or at least I like to think so. Basically around these parts we like to think of the unhealthiest ways to enjoy food and we do that. Ever since I made my coconut waffles a few weeks ago, I’ve been on a major waffle kick on my cheat days, and you might have noticed in previous posts, I love me some salty and sweet together.

Y’all salty and sweet doesn’t get much better than this chicken and waffle sandwich, which I did in fact pour pancake syrup on before noshing #justkeepingitreal #noshame #innerchunkykidatwork. You will notice in the recipe section I used a waffle mix and you may be thinking ‘Holly, why didn’t you make homemade waffles like before?’ well, if we’re being honest, because I flat out just didn’t feel like making them from scratch, that’s why 🙂

Also, I totally shared my mom’s secret to really awesome fried chicken in the recipe section, which ironically she got from a nutritionist family friend when she was kid-don’t you just love Southerners?. Enjoy you guys!

To make the waffles…waffle mix…

warm water and butter…

all mixed up…

into the waffle maker…

waffle ready and looking all delicious…

time to let our chicken hang out in some buttermilk for a while…

time to get the oil nice and hot…

for your chicken batter, flour, salt & pepper into the bowl…

take your chicken and heavily cover in the flour mixture…

into the pan, nice and browned on one side…

(here’s the secret) right before you take your chicken out place some butter into the pan…

it’s really going to bubble up, so be careful…

and enjoy!!!

Chicken and Waffle Sandwich

2015-09-23 10:49:26

Fluffy waffles sandwich crispy delicious fried chicken to make an amazing sandwich.

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THE FRIED CHICKEN

4 Boneless Skinless Chicken Breasts.
1 Cup of Buttermilk.
3 Cups of All-Purpose Flour.
2 Tablespoons of Himalayan Pink Salt or Kosher Sea Salt (Or to Taste)
1 Teaspoon of Pepper (Or to Taste).
1 LB (16 Ounces) of Vegetable Shortening or Coconut Oil.
2-4 Tablespoons of Unsalted Butter To Place In Pan Towards the End of Cooking (Optional).
12" Cast Iron Skillet.

THE WAFFLES

1 (16 Ounce) Box of Belgian Waffle Mix-I Used Classique Fair Brand.
2 1/2 Cups of Warm Water.
4 Tablespoons of Butter.
1 Belgian Waffle Maker.

FOR THE FRIED CHICKEN

In a bowl place your chicken into your buttermilk making sure to well coat the chicken with the buttermilk, cover your bowl and let it sit in the fridge for at least an hour (I did mine overnight).
Place your vegetable shortening or coconut oil into your skillet or pan turning the heat onto medium high to start to heat the oil.
In a separate bowl place your flour, salt and pepper and whisk briefly with a fork, set aside.
Once the oil is hot but not bubbling because that's too hot, heavily cover your chicken in your flour mixture then carefully place in your oil.
Let your chicken cook on each side about 5 minutes or until it's golden brown, and right before you take your chicken out place about 1 tablespoon of butter into the pan (this is the secret to good chicken btw) let it simmer and bubble for a bit then place the chicken on a plate with a couple of paper towels to soak up the extra grease, let cool.

FOR THE WAFFLES

Preheat your waffle maker.
In a large mixing bowl place your Belgian Waffle Mix, warm water and melted butter into your bowl and mix until well combined.
Place 3/4 cup of the batter into your waffle maker and cook for around 3-4 minutes or until golden brown and cooked through, continue until all waffles are made, there should be about 10 then enjoy with your chicken!

By Holly

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

Easy Salted Caramel Apple Dip

September 28, 2015 By Holly

Happy Monday everybody!! The forever long list of things that are awesome about Fall totally include apples y’all. I know, apples are pretty basic and normal, but this time of year they are extra good, so sweet, so crispy, nom, nom, nom.

As a kid one of my favorite things this time of year was when my mom would pick up that awesome pre-made caramel dip in the plastic tub from the grocery store. Certainly not fancy by any means but I would no joke sit there and dip crisp apple pieces one after the other until I had eaten the entire thing (again proving I have never had any great amount of self control when it comes to food hehe).

Anyways, though I still love caramel in about any form, salted caramel is still heads and tails above regular caramel, hence the dip I am sharing with you today. As much as I wanted to make a real, from scratch, salted caramel dip where you use a candy thermometer ~~and try not to burn yourself~~ the whole life thing gets in the way and I realized I just didn’t have the time.

I did on the other hand have the time to make this dip because no joke, this dip was made and ready to eat in about 10 minutes, if that. I topped off the dip with some toffee bits because that’s always a good idea, and it’s pretty much crack in a bowl. Jump into Fall with this perfect apple dip you guys, and have a fabulous start to your week!

Cream cheese into your bowl…

mix the cream cheese, then add your vanilla, brown sugar, salt and powdered sugar…

all mixed up and ready to eat…

yummies!!!

Easy Salted Caramel Apple Dip

2015-09-22 11:33:22

Super easy apple dip filled with brown sugar and cream cheese.

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Ingredients

2 (8 Ounce) Packages of Cream Cheese, Softened.
1 1/2 Cups of Brown Sugar, Packed.
1/2 Cup of Powdered Sugar.
2 Tablespoons of Vanilla.
1 Teaspoon of Pink Himalayan Salt or Kosher Salt.
Toffee Bits, For Garnish (Optional).

Instructions

With a handheld or stand mixer with paddle attachment, place your cream cheese in your bowl and whip until creamy.
Now add your brown sugar, powdered sugar, vanilla and salt and mix again.
Place your dip in your serving bowl and garnish with toffee bits and enjoy with some fresh apples.

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

Apple Cider Float

September 25, 2015 By Holly

Happy Friday y’all!! It’s not going to be a cocktail Friday today but honestly this is such a delicious and yummy drink you’re not going to care.

Also, I would like to say that this could certainly be a grown up cocktail if you wanted to throw in some Brandy like my Brandy Apple Cider, but obviously totally up to you.

Speaking of the aforementioned drink, I had a ton of delicious apple cider just hanging around, and some vanilla ice cream and figured that they just might be bffs together. Y’all, bffs for life because this drink absolutely exceeded any expectations I had, holy moly.

This drink is basically liquid apple pie, and I almost called it that but thought maybe it sounded a little weird haha. The amount of deliciousness in this drink is through the roof, please just do yourself a favor and make it as soon as possible. Have a super fun & safe weekend!

Doesn’t get much easier than this, place however much ice cream your want in your glass…

now, how much apple cider you want and dunzo!

and enjoy!!!

Apple Cider Float

2015-09-22 10:11:15

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Ingredients

4 Cups of Vanilla Ice Cream.
16 Ounces of Apple Cider.
Ground Cinnamon For Garnish (Optional).

Instructions

Fill your glasses or cups with vanilla ice cream with the amount to your liking.
Then fill the rest of your glass or cup with apple cider, sprinkle a little cinnamon on top and enjoy!

Notes

The amount of ice cream & apple cider that I put is really more of an estimate, you can use as little or as much as you like, I personally like more ice cream in my float so I filled my glasses pretty full.

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

Gooey Cookies and Cream Cookies

September 23, 2015 By Holly

Hey everybody! Guess what, it’s Wednesday! Yeah, I know the fact that it’s Wednesday isn’t that exciting, but what is exciting is that schools have been out on Fall break this week. Why is that exciting you ask? because it means that my usually poopy commute into work has been soo much better this week.

I didn’t even know the schools were on break until there were barely any folks out on the road in the burbs on Monday. Y’all don’t even know, there were so few people that I had a moment of panic thinking that it was a holiday that I had forgotten about or the whole ‘fall back’ time change had happened unbeknownst to me and I was leaving much later than I should have.

Soo, it’s just been really nice not having to give myself an extra 30-45 minutes (no exaggeration) added to my already hour plus commute because of the school kiddos. I know, none of that has a darn thing to do with cookies, so let’s get to them shall we?

These cookies are a take on my Gooey Chocolate Cookies, except I used a yellow cake mix and threw in some super delish Double Stuf Oreos. Y’all these cookies turned out so dang soft and buttery with the perfect hint of Oreo that I promise there will be no way you will be able to have just 1 ~~or 12~~ of these little guys. These are so easy and quick to make, there’s no reason you can’t whip some up today 🙂

cream cheese & butter…

mix together, then add the egg…

then add the cake mix…

all mixed up…

cookies into the blender…

then into the cake batter…

mix, mix, mix…

rolled out & into the powdered sugar & onto the baking sheet…

bake, bake, bake and enjoy!!

Gooey Cookies and Cream Cookies

2015-09-21 11:41:22

Yields 30

Gooey butter cookies filled with Oreo cookies.

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Ingredients

1 (15.25 Ounce) Box of Yellow Cake Mix.
1 (8 Ounce) Block of Cream Cheese, Softened.
1 Egg.
1 Stick (1/2 Cup) of Unsalted Butter, Softened.
10 Double Stuf Oreos, Crumbled.
Powdered Sugar For Rolling.

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, cream your butter and cream cheese together until smooth.
Now add your egg and cake mix and mix until smooth.
Either using a food processor, blender or placing Oreo cookies in a baggie and rolling with a rolling pin, crush your cookies until medium sized crumbs, then place into your batter and mix until the cookies are evenly distributed.
Now roll your cookie dough into 1" sized balls then roll into powdered sugar until covered.
Place cookie balls onto your cookie sheets and bake for 8-11 minutes making sure not to over bake.
Let cool completely (or not, warm cookies, mmm) and enjoy!

By Holly

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

Samoa S’mores Dip

September 21, 2015 By Holly

Happy Monday everyone!! Ok, so I know this recipe is seasonally behind, but when it comes to things I’m craving, I say to heck with the seasonal stuff hehe. I personally think Girl Scout cookie season should be year round because, hello, yum.

I am aware though, that you’re either an absolute lover of the Girl Scout Samoa cookie or an absolute hater, I have yet to find anyone on the fence in this matter, scientific fact y’all. Obviously I am an absolute lover of Samoas, they totally encompass some of my favorite things ~~if only I could put Samoas & Tom Hiddleston together~~ coconut, caramel and chocolate, yum!

Soo anyways, I thought a s’mores dip that was based off of Samoas would be super delicious, and it totally is. The way the caramel, coconut and chocolate become all melty and gooey, then the wonderfully toasted marshmallows on top which are all eaten off of graham crackers, droool y’all.

Of course I couldn’t bake this stuff all together in a regular ole’ pan, I had to bake in an iron skillet because let’s be real, nothing holds the heat in and keeps everything all gooey the way a cast iron skillet does mmmm.

I hope this dip can bring some joy to those having some Monday blues, or just happen to love Samoas too.

Because I couldn’t find caramel nibs, I used full sized caramels and cut them in half…

place them in the bottom of your skillet or pan…

get the caramel all nice and melty…

now chocolate on top, look at it already melting, mmmm…

now some sweetened flaked coconut…

time to cut some mallows in half…

now on top of the other awesomeness and back into the oven…

and now to yum town!!!

Samoa S'mores Dip

2015-09-15 10:15:55

A delicious and decadent dip with all of the flavors of the delicious samoa cookie.

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Ingredients

3 (1.55 Ounce) Hershey's Chocolate Bars.
1 Cup of Sweetened Flaked Coconut.
11 Ounce Bag of Caramels (Used About 16 Caramels, Halved).
14 Large Marshmallows, Halved.
Caramel Sauce For Drizzling (Optional).
Chocolate Sauce For Drizzling (Optional).
8" Iron Skillet.

Instructions

Preheat your oven to 350 degrees F.
Cut about 16 caramels in half, then layer them in the bottom of your skillet, then bake for 9 minutes or until the caramels have started to melt.
Now place the chocolate bars in pieces on top of the caramel, then evenly layer the coconut on top of the chocolate, then place the marshmallows that have been cut in half with the cut end down onto the coconut then bake for an additional 15 minutes or until the marshmallows are toasted and bubbly.

By Holly

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