All Recipes Archives - Page 36 of 48

Caramel Crunch Mix

August 3, 2015 By Holly

I don’t know about y’all, but to me sweet and salty is the epitome of perfection in snack foods, as well as crunchy and munchy too (munchy is such a silly word, I love it). This caramel crunch mix embodies all of these delightful things to make one of the most perfect snack mixes I’ve ever had.

This was my first time making a snack mix ever (I know, lamesauce) and to be honest hadn’t attempted one before due to the whole making caramel, not burning it, making a giant mess part. What a relief that this was insanely easy to make (even the caramel part woohoo), and the hardest part was waiting for it to cool before I could eat it.

Honestly, I may or may not have burned my fingers a little ~~don’t judge me~~ due to my impatience to get a taste of this stuff 🙂 Also, if you’re not partial to any of the ingredients, feel free to change them (peanuts might be a good sub for macadamias btw). I am just loving this stuff and am totally planning on making some more for my next cheat day, y’all should too! Happy Monday!!

Alrighty, pretzels into the bowl…

then the popped popcorn…

my sous chef is a huge popcorn fan, and was working hard aka looking adorable to get some (of course I obliged)…

now the cereal…

and then the nuts…

set that stuff aside and put some butter into the pan…

once melted add the brown sugar and corn syrup…

get it boiling…

this is what it looked like right after I took it off the heat then added the baking soda…

then immediately poured it over the pretzel/nut mix and stirred it all in, making sure to coat it all…

while still warm, place onto a parchment lined pan, bake it up for a little bit…

let cool, then enjoy!

Caramel Crunch Mix

2015-07-30 14:00:23

Delicious sweet & salty mix that's super easy to make.

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Ingredients

1 Cup (2 Sticks) of Unsalted Butter.
1 Cup of Brown Sugar, Packed.
1/3 Cup of Corn Syrup.
1 Teaspoon of Baking Soda.
1 Bag (9.87 Ounce) of Microwave Popcorn, No Butter.
3 Cups of Miniature Pretzels.
1 1/2 Cups of Roasted & Salted Macadamia Nuts.
2 Cups of Rice & Corn Cereal (I Used Publix Brand Crispix).
Large Sheet Pan.
Parchment Paper for Sheet Pan.

Instructions

Preheat your oven to 300 degrees F.
In a large bowl place your popped popcorn, and remember to remove the un-popped kernels (I forgot, and it's not fun biting into one).
Now add your pretzels, nuts and cereal.
In a large pot on medium heat, melt your butter, then add your sugar and corn syrup.
Stir these ingredients together constantly until the mixture starts to boil.
While still stirring boil for 3 minutes, then remove from the heat and add your baking soda.
Pour your caramel over your popcorn pretzel mixture and stir to coat completely.
Now spread your popcorn 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.

Notes

In my pictures I may have shown the popcorn going in 2nd, but I recommend placing in the bowl first so you can more easily remove the popcorn kernels which I forgot to do.

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

The Sparkling Raspberry

July 31, 2015 By Holly

Since I fell in love with the whole ice cream in a cocktail thing with my Chocolate Gelato Martini from last week, I thought it would be fun to recreate in a (kind of) mimosa form.

I have to be honest, champagne is not necessarily my favorite kind of beverage because it tends to be a little too dry for me, which is why I added a little bit of sprite for even more sparkles and a tad bit more sweetness.

Speaking of sweetness, y’all can use any kind of sorbet you like, but the raspberry I picked up was perfection, so yes I am definitely recommending that particular flavor 🙂

This drink is super fun and super delicious, and honestly so perfect for these hot summer days. Enjoy y’all and Happy (Cocktail) Friday!

Sorbet into the glasses (as much or as little as you like)…

now your champagne and Sprite, which I forgot to put in the picture 🙂

and enjoy!!

The Sparkling Raspberry

2015-07-29 09:12:46

A delicious cocktail filled with champagne and raspberry sorbet.

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Ingredients

Raspberry Sorbet (Or Another Flavor You Prefer).
1 Bottle of Champagne.
1 (12 Ounce) Sprite (Optional).

Instructions

In your glasses, place 2-3 scoops of your sorbet.
Then fill 3/4 of your glass with champagne (to the top if not using any Sprite), and fill the rest of your glass with Sprite.
Serve immediately and enjoy!

Notes

You could make this a kid/non-alcoholic drink by using all Sprite instead of Champagne.

By Holly

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

Snickerdoodle Krispy Treats

July 29, 2015 By Holly

I don’t think as many things taste as good as a homemade Rice Krispy Treat, do you? So buttery, marshmallow-ey, and crunchy, tastes like being a kid again.

I found myself last week day dreaming about what could be added to these lovelies that might make them even better (I do this a lot the closer I get to my cheat day btw).

I finally settled on putting soft, chewy, delicious cookies into these Krispy Treats, and since I am partial to snickerdoodles I figured they would be perfect. I originally had planned on buying already made snickerdoodles, but wouldn’t you know it, all the stores I went to were out. So, I thought baking up some pre-made ones would have to do, and dang they were almost impossible to find, I could find about every flavor but snickerdoodle.

The fourth store I struck gold (insert sarcastic font here) with some of the fugliest looking cookies ever haha, so busted looking after baking but at least tasty, and they were going to be broken into pieces anyhow so there you go. OMG y’all, these are so awesome, straight up addictive. You get that wonderful cinnamon and sugar kick from the cookies throughout every treat, definitely a different and super delicious twist on an old favorite.

First, bake up some snickerdoodles…

yummies, but fug city y’all…

after cooling, break up about half that you’re going to use and place into your bowl…

then the Rice Krispies…

then more cookies…

then place foil into your pan…

butter into your pot…

then marshmallows and salt…

all melted…

then onto your Krispies and snickerdoodles…

mix it all up and into your pan…

then I stuck some more cookies all over the top…

Let them set up for a few hours at room temperature then enjoy!

Snickerdoodle Krispy Treats

2015-07-23 12:12:00

A fun take on the classic rice krispy treat filled with snickerdoodles.

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Ingredients

9 Cups of Rice Krispies Cereal.
1 Cup (2 Sticks) of Unsalted Butter.
2 (10 Ounce) Bags of Miniature Marshmallows.
2 Teaspoons of Vanilla Extract.
1/2 Teaspoon of Salt.
12-14 Snickerdoodle Cookies.
1 (16 Ounce) Package of Break and Bake Snickerdoodle Squares, Or Premade Cookies.
9x13 Pan.

Instructions

If using premade snickerdoodles, break half of your cookies into pieces and place in a large mixing bowl, if using break and bake, prepare according to directions and let cool before breaking into pieces.
Now add your Rice Krispies to your bowl, then place the other half of your cookies onto the cereal and set aside.
Place foil into your pan and spray the foil too, set aside.
In a large pot melt your butter over low heat then add your marshmallows, vanilla and salt.
Stir over low heat until marshmallows are almost all melted and everything is mixed together, and immediately pour your marshmallow mixture over the cereal and stir until cereal is evenly coated.
Spread mixture evenly into your pan, and while the mixture was still warm I placed about 2 more cookies worth of pieces into the top of the rice krispy treats.
Now let your treats cool to room temperature uncovered and cut into pieces.

Notes

You can use as many or as few cookies as you like, totally up to what you prefer.

By Holly

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

Two Mug Vanilla Cupcakes

July 27, 2015 By Holly

I hope you guys love super easy, quick desserts as much I do because today’s recipe is just that. I had these cupcakes prepared and baked in less than 15 minutes y’all.

When you’re having a hankering for a cupcake or two, sometimes the thought of preparing a couple dozen just seems so daunting aka exhausting haha.

Don’t get me wrong, I love me some cupcakes and love the fun of making and decorating them, but cupcakes can be a long and tiring process, hence the awesomeness of these mug cupcakes.

Having never ‘baked’ a cupcake in the microwave before, my biggest concern was that these would turn out dry, which they totally didn’t. They turned out perfectly soft, moist (my apologies for that word) and full of delicious vanilla flavor.

I decided that to make these perfection, a little whipped chocolate frosting on top would be awesome, and I was right 🙂 These are fun and delicious y’all, perfect for a quick and easy dessert for two, or one if you’re hungry. Happy Monday!

Flour into the bowl…

then sugar, baking powder, salt…

then milk…

then butter and the vanilla extract…

all mixed up…

evenly into your mugs…

after baking in the microwave…

now for the frosting, heavy whipping cream and sugar…

whip, whip, whipped, then add some cocoa powder…

all mixed in and ready to nosh!

then enjoy!!!

Two Mug Vanilla Cupcakes

2015-07-23 09:26:23

Yields 2

Super easy vanilla cupcakes baked into a mug.

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THE CUPCAKES

1/2 Cup of All Purpose Flour.
4 Tablespoons of Granulated Sugar.
1/2 Teaspoon of Baking Powder.
1/4 Teaspoon of Salt.
1/2 Cup of Milk (I used 1%).
2 Tablespoons of Vanilla Extract.
4 Tablespoons of Unsalted Butter, Melted.
2 Microwave Safe Mugs (12-14 Ounces In Size).
Sprinkles (Optional).

THE CHOCOLATE WHIPPED FROSTING

1 Cup of Heavy Whipping Cream, Cold.
1/4 Cup of Granulated Sugar.
1 1/2 Teaspoons of Cocoa Powder.

FOR THE CUPCAKES

In a medium bowl place all of your ingredients and mix until well combined.
Pour an even amount into two microwave safe mugs and microwave on high for 2 minutes.
Carefully remove from the microwave and let cool completely before you pipe your frosting onto your cupcakes.

FOR THE CHOCOLATE WHIPPED FROSTING

With a handheld or stand mixer with whisk attachment, place your heavy whipping cream and sugar into your bowl and whip until stiff peaks form.
Then add your cocoa powder and whip again until completely combined.
Either spoon or pipe your frosting onto your cupcakes and enjoy!

Notes

I used a Wilton disposable piping bag with an open star tip to pipe my frosting.

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

Chocolate Gelato Martini

July 24, 2015 By Holly

Happy Friday y’all!! I’m bringing you guys today an aammaazingly delicious drink that is sure to make it a happy Friday and get your weekend started off right.

I’m gonna be honest, I wanted chocolate, I wanted an adult beverage and I wanted ice cream like whoa last cheat day (yes it had been a silly week).

Sooo I figured I would merge those three awesome things into something spectacular. I really had no idea how this would turn out, but y’all, imagine the most incredible chocolate milkshake with a kick and you’ve got this drink.

I know, I know, it’s not technically a martini because I decided against putting vodka in it, but I did put it in a martini glass so there you go 🙂

I’m for reals already day dreaming about making another one my next cheat day, it’s that good! Have a wonderful weekend!!!

To make it look extra decadent, dip the top of the glasses in some delicious chocolate syrup…

then place all ingredients except the gelato (which is right before you serve) into your glasses and enjoy!!!

Yummmm!!!

Chocolate Gelato Martini

2015-07-22 10:21:03

Chocolate heaven in a martini glass.

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Ingredients

(This is for one drink).
1 Ounce of Godiva White Chocolate Liqueur.
1/2 An Ounce of Creme De Cacao.
2 Ounces of Milk.
3 Scoops of Milk Chocolate Gelato.
Hershey's Syrup, For Glass Rim (Optional).
1 Hershey's Chocolate Bar, For Garnish (Optional).

Instructions

Pour some Hershey's chocolate syrup onto a plate and dip you glass(es) upside down into the chocolate to coat the rim as well as a little up the insides of the glass (Optional).
In each glass (if making more than one) place all ingredients in each glass, with the gelato placed in the glass last then enjoy!

Notes

Don't add the gelato until you're right about to serve 🙂

By Holly

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

Easy Peasy Ice Cream

July 22, 2015 By Holly

I know summer is hot and all (especially around these parts) but it has been exceptionally hot for two months y’all. No, I’m not saying I want winter back either, but when I walk outside and the humidity is completely suffocating all I can think about ~~other than AC and not wearing pants~~ is eating some totally awesome ice cream, which btw is all ice cream ~~except mint, sorry, not sorry, gross~~.

I’ve really been wanting to make my own ice cream, because I can never seem to find the flavors and stuff in it that I want. I was thrilled when I came across a super easy peasy recipe for ice cream, no ice cream maker, no salt, no cooking of anything etc.

I had this ice cream in the freezer ready to hang out for a while in about 20 minutes, tops. I personally love dulce de leche and Rolos (especially minis, so cute!) so that’s what I loaded my ice cream up with, but you could totally do whatever you love best. This ice cream is super rich and creamy, very sinful, but most importantly…cold 🙂

First, cold heavy whipping cream into your bowl…

whip, whip, whip…

sweetened condensed milk into the whipped cream, mmmm…

all folded in…

cutting up my Rolos here…

putting them into my ice cream a few at a time so they’re evenly distributed…

now your dulce de leche (or whatever you would like)…

all mixed in…

freeze for a bit and enjoy!!!

Easy Peasy Ice Cream

2015-07-21 09:39:53

Only two main ingredients to this easy peasy ice cream.

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Ingredients

2 Cups of Heavy Cream, Cold.
1 (14 Ounce) Can of Sweetened Condensed Milk.
1 Tablespoon of Vanilla Extract.
Mini Rolos, Cut Into Quarters (Optional).
1/4-2/3 Cup of Dulce De Leche (Optional).

Instructions

With a handheld or stand mixer with a whisk attachment, place your cream in your bowl and beat until it forms stiff peaks.
Now fold in your can of sweetened condensed milk, until fully mixed.
If you are adding in mini rolos and/or dulce de leche, do so now and fold in both a little bit at a time until evenly mixed in.
Place ice cream into another container with a lid and freeze for at least 6 hours, then enjoy!

Notes

You can add any candy, sauces you particularly like in your ice cream or none at all, this ice cream is still amazing all by itself.

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

Caramel Cream Pie

July 20, 2015 By Holly

I’ve had this recipe on my list of must makes for a while now, and after making it (and devouring it I might add) I wish I had made it much sooner. Y’all this pie is unbelievable, easy to make (bonus!) and hot dang ~~yes I just said hot dang~~ it is soooo freaking delicious.

I ~~almost~~ can’t say enough good things about it, it’s super light and fluffy but decadent without being sickeningly sweet. The hardest part of this whole pie was the dang crust.

I’m telling you, me and pie crusts are always blah, aka I consistently mess them up even when using pre-made dough ~~who does that?~~ My first crust, I didn’t poke holes in it with a fork (I promise I know better) and I didn’t cut enough off of it, so it weighed down and fell into the pan.

The second crust, I fixed the problems I made with the first one but for some reason one side fell down into the pan too, but there was enough pie filling that it covered it and you can’t see it anyhow haha.

I can’t tell y’all enough how much you need to make this pie, for reals. Happy Monday y’all!

First, pie crust into your pan…

Cream your cream cheese, add powdered sugar and a little bit of the dulce de leche…

all mixed up…

whip all your whipped cream and add your caramel, cream cheese mixture…

all folded in…

put the remainder of your dulce de leche into your pie crust…

then your caramel cream cheese mixture on top of that…

a little time in the fridge, some more whipped cream, dulce de leche and voila! an awesome pie!

Caramel Cream Pie

2015-07-17 11:18:02

Deliciously light and fluffy and full of caramel flavor.

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Ingredients

1 Unbaked Pie Crust (I Used Pillsbury).
1 (13.4 Ounce) Can of Dulce De Leche Caramel.
1 (8 Ounce) Block of Cream Cheese, Softened.
1/4 Cup of Powdered Sugar.
2 1/2 Cups of Heavy Whipping Cream.
1/4 Cup of Granulated Sugar.
9" Pie Dish.

Instructions

Preheat your oven to 450 degrees F.
Bring your pie crust to room temperature, place pie crust into your pie pan trimming off the edges and crimping the top with your fingers.
Poke your pie crust with a fork all over to make sure it doesn't puff up too much while baking.
Bake for 10 minutes or until slightly golden brown, let cool completely.
With a handheld or stand mixer with paddle attachment beat your cream cheese, 1/2 cup of the Dulce De Leche and powdered sugar until smooth, set aside.
In a separate bowl (preferably cold) and with a handheld or stand mixer with whisk attachment put your heavy whipping cream and granulated sugar and whip until stiff peaks form.
Remove about 1/2 a cup of the whipped cream to put as decoration on top of your pie.
Now fold in your caramel cream cheese mixture until fully blended.
Spread the rest of your Dulce De Leche in the bottom of your pie crust, then evenly pour your whipped caramel cream cheese mixture on top of the Dulce De Leche.
At this point I put my pie in the fridge for a few hours to chill before I garnished the top of the pie with my whipped cream.

Notes

To drizzle some more Dulce De Leche on top of your pie just zap a little bit of it in the microwave for 5-10 seconds, and using a spoon or fork drizzle it on top of your pie.
To garnish the top of my pie with the whipped cream I used a Wilton disposable piping bag and an open star tipped piping tip.

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

The Best Brownies

July 17, 2015 By Holly

Happy Friday y’all! I thought today I would do a fall back Friday with one of my posts from last year, not only because it’s one of my all time favorite recipes but because my little sister brought to my attention the other day that for some reason the original post wouldn’t open at all.

I immediately called my older sister (my webmaster) in a panic when I couldn’t make it work, and even with all of her computer smarts couldn’t make it work either…sooo here we are with a great recipe, old photos (obviously haha) and something super delicious and easy to make.

Speaking of photos, please don’t judge too hard these old photos, I was still learning the ins and outs of my camera (not that I’m an expert now) and was definitely struggling with food styling. I also can’t believe I didn’t make any step-by-step photos either, sheesh, I’ll definitely have to do some of those in the future for this.

Anyways, these babies are called The Best Brownies for a reason, this is more of a super moist chocolate cake than brownie, and is topped with an easy homemade fudge. These are rich, but amaaazing. If you are a chocoholic you’re gonna go crazy for these. Have a wonderful weekend everybody!

The Best Brownies

2015-07-17 07:46:02

Moist chocolate cake topped with a decadent homemade fudge.

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THE BROWNIE

1 Stick (1/2) Cup of Unsalted Butter.
1 Cup of Sugar.
4 Eggs.
1 Teaspoon of Vanilla.
1 Can (1 1/2 Cups) of Hershey's Chocolate Syrup.
1 Cup Plus 1 Tablespoon of Plain Flour.
1/2 Teaspoon of Baking Powder.
9x13 Pan.

THE FROSTING

6 Tablespoons of Butter.
6 Tabelspoons of Milk.
1 1/2 Cup of Granulated Sugar.
1/2 Cup of Semi-Sweet Chocolate Chips.

FOR THE BROWNIE

Preheat the oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, cream your butter and sugar.
Then add the eggs, vanilla and syrup.
Pour into your greased pan and bake for 20-25 minutes or until it springs back slightly to the touch, don't over bake, and let cool.

FOR THE FROSTING

Once the brownies have cooled, in a small/medium saucepan place your butter, milk and sugar and bring to a boil.
Boil for 1/2 minute and remove from the heat.
Right away pour your chocolate chips into the pan mixing until smooth, then pour onto your brownies.
Let the icing set and enjoy!

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

Mini Funfetti Cheesecakes

July 15, 2015 By Holly

It dawned on me the other day I had not made any mini cheesecakes in forever when one of my coworkers was asking when I was going to bring in some more.

When people ask me for a specific food to bring in, there is just no way that I can say no, ask and you shall receive and all that.

Mini cheesecakes are so much fun y’all, all the deliciousness of cheesecake without all the hassle.

Obviously I wanted to add some extra fun to these cheesecakes, so I threw in some funfetti cake mix (hello sprinkles!) and put birthday cake golden Oreos (hello! even more sprinkles!) as the bottom crust.

These are phenomenal y’all!! They taste like an amazing cheesecake and cupcake hybrid, and I totally did the whole eye roll, mmmm thing because these are soooo good. Don’t even think about it, just make these 🙂

First, cupcake liners and Oreos…

cream cheese into the bowl…

mix it all up, then add the sugar and the vanilla…

mix, mix, then the eggs…

then the sour cream…

then the cake mix and extra sprinkles (which turned the batter a little pink btw)…

all mixed up (these sprinkles were too small and dissolved)…

into the liners…

bake, bake, bake…

yummies!!!

Mini Funfetti Cheesecakes

2015-07-14 11:28:45

Yields 22

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Ingredients

22-Golden Birthday Cake Oreos.
2 (8 Ounce) Blocks of Cream Cheese, Softened.
1/2 Cup of Granulated Sugar.
1 Teaspoon of Vanilla Extract.
2 Large Eggs.
1/2 Cup of Sour Cream.
1 1/3 Cup of Funfetti Cake Mix.
1 Tablespoon of Rainbow Sprinkles Plus More For Garnish.

Instructions

Preheat oven to 275 degrees F.
Place 22 cupcake liners into your cupcake tin, then place one golden oreo into the bottom of each liner and set aside.
With a handheld or stand mixer place your cream cheese into the bowl and beat until smooth.
Add the granulated sugar and vanilla and mix again.
Now add your eggs and mix.
Then add your sour cream and mix that in as well.
Now add in your funfetti cake mix and mix until smooth, intermittently scraping down the side of the bowl.
Using an ice cream scoop fill your cupcake liners to the top with your batter.
Bake your cheesecakes with 25-30 minutes (I took mine out at 27) let cool and place in your fridge for at least 3 hours to completely chill.
Top with whipped cream and garnish with sprinkles if you like.

Notes

The extra sprinkles I used in the batter were so small that they dissolved into the batter which made it a very light pink color, so I suggest using hardier sprinkles (sounds so weird) if you want to throw in some for more funfetti action.

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

Mini Corn Dog Muffins

July 13, 2015 By Holly

I’m just going to be honest and admit that some good, nasty (a good nasty) fair food is just needed, weelll, maybe not needed but definitely wanted. This last cheat day I wanted a corn dog bad ~~don’t judge me~~.

I’m sure it had something to do with the Fourth of July being a couple of weekends ago, and per usual, hot dogs were everywhere.

I like hot dogs just fine, but a corn dog is a whole other story; the crunch of the fried corn bread batter, the slight sweetness of it that pairs so well with the hot dog, and just so awesomely handheld and dippable in ketchup or mustard.

Well, I don’t know about y’all, but I don’t have a fryer lying around my house to make corn dogs, so I think these mini corn dog muffins are the next best thing (maybe better).

These were beyond easy to make, and soo freaking good y’all. Since they’re baked, they don’t taste exactly like a corn dog, but the corn muffin part is slightly sweet, soft and the perfect amount of hot dog in the middle…yummy!! Happy Monday!!

For the cornbread start with melted butter and sugar…

all whisked together…

then add your eggs…

then add your buttermilk…

then add your flour and cornmeal…

all mixed up…

cut up your hot dogs into 1″ pieces…

place 1 Tablespoon of your batter into your mini muffin pans…

put your hot dog pieces into the batter…

baking…

and enjoy!!!

Mini Corn Dog Muffins

2015-07-09 10:13:07

Yields 36

All the flavor of delicious corn dogs in mini muffins.

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Ingredients

6-8 Hot Dogs, Cut Into 1" Bites.
1/2 Cup of Unsalted Butter, Melted.
1/2 Cup of Sugar.
2 Eggs.
1 Cup of Buttermilk.
1/2 Teaspoon of Baking Soda.
1 Cup of Cornmeal.
1 Cup of All-Purpose Flour.
1/2 Teaspoon of Salt.
Mini Muffin Pan(s).

Instructions

Preheat your oven to 375 degrees F.
In a bowl, add your melted butter and sugar and whisk together.
Then add your eggs and whisk together.
Now add your buttermilk and mix again.
Now add your cornmeal, flour, baking soda, salt and mix together until combined and set aside.
Cut your uncooked hotdogs into 1" pieces and set aside.
Spray your mini muffin pans well with baking spray, then place 1 tablespoon of the cornbread batter into each tin and place one piece of hot dog into each tin leaving the top of the hot dogs out of the batter.
Bake your corn dog muffins for 9-12 minutes (I took mine out at 10) or until the cornbread is slightly golden around the edges.
Cool slightly, serve and enjoy!

Notes

You can use either beef or pork hot dogs, these mini corn muffins were made with beef hot dogs.

Adapted from IowaGirlEats.com

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