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Mac-N-Cheese Pizza Pie

July 10, 2015 By Holly

Happy Friday Y’all!! I may not be bringing you a cocktail today for your weekend, but I’m certainly bringing you a recipe I’m super excited to share with you guys.

Today’s recipe comes courtesy of a happy accident. I had had this amazing idea (if I do say so myself) of making mini mac-n-cheese calzones. I figured, homemade mac-n-cheese is awesome, calzones are awesome, and mini foods are super awesome, how could this be wrong?

Well, it’s still definitely a great idea, but my attempts at making them were extremely frustrating…I’m just going to chalk it up to my continuing issues working with dough. After an hour, I finally eeked out a few that didn’t completely fall apart before baking, and they looked, well, interesting to say the least…ok, let’s be real, they looked terrible. Seeeee…

the one in the front left looks like a deranged taco, and the others…murdered clams…

So, I totally wanted to scrap the whole thing, but realized I still had an entire bowl of mac-n-cheese awesomeness, as well as an entire pound of dough and didn’t want to waste it, so I thought throwing it all in my iron skillet and baking that up would make for an amazing savory treat.

Guess what? I was right haha, this was soooo dang delicious y’all, and I couldn’t believe how perfectly it cut into perfect deep dish slices. Y’all just make this, for reals, it was decadent and awesome.

Cook some macaroni…

drain it and add to your bowl…

add butter…

add eggs…

add all the cheese, milk and salt and pepper to taste…

all mixed up…

dough on a floured surface…

all rolled out (I rolled it even more to make it thinner after this pic btw)…

into the skillet…

then mac n cheese into the pan…

bake, bake, bake and enjoy!!!

Mac N Cheese Pizza Pie

2015-07-08 11:13:49

A deep dish macaroni and cheese pizza.

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Ingredients

1-16 Ounce Publix Premade Pizza Dough.
1 1/4 Cup of Dry Macaroni, Cooked.
5 Tablespoons of Cold Butter, Thinly Sliced.
4 Ounces of Mild Cheddar Cheese, Shredded.
2 Ounces of Parmesan Cheese, Shredded.
4 Ounces of Sharp Cheddar Cheese, Shredded.
1/2 Cup of Ricotta Cheese.
4 Eggs.
1/2 Cup of Milk.
Salt and Pepper to Taste.
10" Iron Skillet.

Instructions

Take your dough out to sit at room temperature for at least 30 minutes.
Preheat your oven to 350 degrees F.
In a medium/large saucepan cook your macaroni until soft and drain.
In a large bowl, place your macaroni, then add your butter, eggs, cheese, milk then salt and pepper to taste (I usually salt pretty liberally).
Mix very well and set aside.
Place your dough on a floured surface and using either a rolling pin or your hands flatten and stretch out your dough until large enough to be placed in your iron skillet with a slight overhang that you can trim off or just fold over which I did.
Pour your macaroni and cheese mix into your dough and bake for 30 minutes uncovered, then loosely place foil on top and bake for an additional 10 minutes.
Let cool slightly and serve.

Notes

You can put more or less cheese, or any variation of types of cheese that you may like better 🙂

By Holly

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

No-Bake Mango Pie

July 8, 2015 By Holly

So, after my first attempt at a mango pie that failed so hard as mango that it turned into the Ooey Gooey Custard Pie instead, I finally made a real mango pie. On my hunt for a mango pie recipe (trust me there were a billion of them) this one really jumped out to me, not only because of the vibrant mango color but because it was no-bake.

Sometimes, I am just not feeling turning on the oven (especially in this heat), letting stuff cool, etc., etc., hence the appeal of the no-bake aspect.

This pie was incredibly simple to make, which I simplified even more by using a pre-made crust that I put into my own pie pan (soo lazy haha) which did end falling apart but still yummy. Honestly, the hardest part of this pie was finding the sweetened mango pulp.

No regular grocery stores carried it around me, but luckily I found a lovely Indian grocery store that had it. If you have never had mango pulp before, omg, I recommend it like whoa, I could have sat there and drunk it with a straw it was so good. If you love mango, you’re going to love this pie. Happy Wednesday!

I would show you putting the gelatin in the hot water, but the pic was insanely blurry…In a bowl, add your cream cheese…

cream until smooth…

the delicious mango pulp…

mix, mix, mix, then add your gelatin…

mix again, then place in your (hopefully unbroken) crust…

then let it set up in the fridge for a while and enjoy!

yummy!!

No-Bake Mango Pie

2015-06-26 13:05:21

Full of all of the flavors of mango, and so easy to make.

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Ingredients

1/2 Cup of Water.
1 Tablespoon (or 1 Packet) of Unflavored Knox Gelatin.
2 Cups of Sweetened Mango Pulp.
8 Ounces of Cream Cheese, Softened.
1-9" Pre-made Keebler Shortbread Crust.

Instructions

In a small saucepan, place your water and heat on medium/high heat until it starts to boil.
Once it starts to boil, remove from the heat and add your gelatin, stirring continuously and quickly to dissolve it, set aside until it comes to room temperature.
With a handheld or stand mixer with paddle attachment place your cream cheese in your bowl and mix until smooth.
Now add your mango pulp and mix until completely blended and smooth.
Now add your gelatin to your batter (the gelatin will be very jelly like).
Pour your batter into your pie crust, making sure it is even and smooth.
Cover and refrigerate for at least 6 hours, and enjoy!

Notes

You are welcome to make your own crust, but I so didn't feel like baking anything haha.

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

Raspberry Fool

July 6, 2015 By Holly

This is probably the least amount of effort I’ve ever spent making a dessert, but with the biggest pay off. For reals y’all this is definitely a new favorite. I’m sure you’re thinking ‘yeah, add it to the list Holly’ but seriously, I only stopped eating it when it ran out (no shame), it’s that good.

Not only delicious, but they’re just so darn pretty, they definitely have that wow factor. Once I layered the raspberry and whipped cream, I took a large toothpick and scraped up the sides to get some pretty swirlies (a culinary term obviously).

You don’t have to put this dessert in shot glasses like I did, but not only are mini desserts adorable, but you can see the colorful layers.

I will definitely be trying these with other fruit, because I think strawberry or blueberry would be just delicious too. Have a Happy Monday y’all!

Start with the raspberries in the blender…

now the sugar and salt…

blend, blend, blend…

now add your whipping cream and sugar into your bowl…

all whipped…

start layering with 1 tablespoon of the raspberry layer…

whipped cream…

then more raspberry…

then more whipped cream…

then garnish and enjoy!

Raspberry Fool

2015-07-02 13:31:11

Delicious whipped cream layered with a sweetened but tart raspberry layer.

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THE RASPBERRY LAYER

1 (12 Ounce) Bag of Frozen Raspberries, Thawed.
1/2 Cup of Granulated Sugar.
1/4 Teaspoon of Salt.
Tall shot glasses.
Fresh Raspberries For Garnish, Optional.
Long Toothpick (Optional).

THE WHIPPED CREAM LAYER

2 Cups of Heavy Whipping Cream.
1/2 Cup of Granulated Sugar.

FOR THE RASPBERRY LAYER

Place your thawed raspberries, sugar and salt in a blender or food processor and blend until pureed, set aside.

FOR THE WHIPPED CREAM LAYER

With a handheld or stand mixer with whisk attachment, place your whipping cream and sugar into the bowl and whip until light and fluffy.

ASSEMBLY

In your shot glasses, alternate 1 tablespoon of the raspberry mixture with the whipped cream until full, end with the whipped cream and garnish with a raspberry if you want 🙂

Notes

I used a long toothpick to scrape the sides to just slightly mix the layers, you don't want to mix too much unless you want it to become pink 🙂

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

Pimm’s Cup

July 3, 2015 By Holly

Guess what?! It’s cocktail Friday! I know, it’s been a few weeks since I’ve posted a drink but I’ve been on a real cooking/baking kick and have just not been feeling a cocktail. Well, I definitely was this last cheat day.

Y’all, it’s been hot here, like, suffocating, oppressive, want to ~~take a nap in the freezer~~ stay in the AC kind of heat. When I’m running around the gym (literally) at 5:30 A.M. and I’m already sweating my be-hind off, you know it’s dang hot. Not gonna lie, I have seriously considered jumping on a plane to L.A. for a weekend just to have some reprieve from this Southern summer.

Anyways, after having the AC break in my office for several days last week (I was about ready to turn into the Hulk–Holly SMASH!!), all I could think about (other than cool air) was a light refreshing drink to enjoy while sitting around doing nothing. I had heard about this drink from my neighbors for forever and how light and fresh it was, sooo I figured it was about time to make one.

Apparently this is a very British drink (which in my mind makes it even better) and honestly I was skeptical at how light this drink would be when I saw the Pimm’s Liqueur. The liqueur is a very dark color, which to me screams very strong and bitter (kind of like how I felt melting in my office).

Y’all I took my first sip of this cocktail and did the whole ‘aaaaahhh,’ you know, like they do in all of the drink commercials? This drink is just lovely… sweet, but not too sweet and light and bubbly from the Sprite, did I also mention nice and cold? 🙂 This drink is typically garnished with cucumbers and lemons, and I just loved the cucumber slices in it, definitely added to the lightness of the drink. Happy Friday! and have wonderful long (hopefully cool) holiday weekend!

Ice in the glasses…

Pimm’s Liqeur into each glass…

Then the rest filled with Sprite…

and enjoy!!!

Pimm's Cup

2015-06-30 12:26:47

A delicious, light and refreshing cocktail.

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Ingredients

Pimm's Liqueur.
1 (12 Ounce) Can of Sprite or Ginger Ale.
Cucumber & Lemon For Garnish.

Instructions

Fill a tall glass with ice.
Add 1.5 Ounces of the Pimm's Liqueur.
Fill the rest of the glass with Sprite or Ginger Ale.
Garnish with a cucumber or a lemon.

Notes

Note that this recipe is only for 1 drink, it is easily doubled, tripled etc for more people.

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

Very Vanilla Cupcakes

July 1, 2015 By Holly

So I have totally been on the hunt for the perfect homemade vanilla cupcake. Every time I go to a cupcake bakery, I’m all, ‘these cupcakes are so light and moist and definitely not from a box, I need to be able to do this.’ I’ve tried several variations so far, and they still didn’t have that, angels singing, eye rolling result I’ve wanted.

In my endless research ~~for the holy grail of cupcakes~~ I stumbled upon this cupcake recipe which was touted as ‘the best homemade vanilla cupcake’ and I was all, ‘woohoo!’ I couldn’t wait to make these y’all, they smelled amazing baking and I even threw in a little extra vanilla just because. Ok, I have to admit these are definitely good, but not ammaazzing like I want.

I want light and fluffy and these are a little more pound cake-esqe. Tasty, just not what I’m looking for, sigh. Now the frosting on the other hand is awesome, full of vanilla, and to keep it from being overly sweet (which I find most buttercreams are) I added in some cream cheese.

Also, since it’s almost the 4th of July I had to go crazy with themed decorations, which I’m so in love with, the star sprinkles especially. These cupcakes are still delightful, but I’m on the hunt again for the perfect homemade vanilla cupcake. Happy (Early!) Fourth of July!!

First, butter into the bowl…

after it’s all whipped up, add your eggs…

all mixed together, then your sugar…

all mixed up, then your milk and vanilla extract…

now add your flour, baking powder and salt…

all mixed up 🙂

cupcake liners (I just love these!)…

batter into the liners…

baking, yummy…

while these are cooling, time for the frosting, 3 sticks of butter…

then cream cheese…

then the vanilla bean…

the the powdered sugar and vanilla extract…

delicious!!

yummy!!!

Very Vanilla Cupcakes

2015-06-30 09:10:10

Yields 24

Very vanilla bean frosting on top of very vanilla cupcakes are perfectly simple and delicious.

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THE CUPCAKES

3 Cups of Cake Flour.
2 Cups of Granulated Sugar.
1 Tablespoon of Baking Powder.
1 Teaspoon of Salt.
2 Sticks of Unsalted Butter, Very Soft.
4 Large Eggs, Room Temperature.
3 Tablespoons of Vanilla Extract.
1 Cup of Whole Milk.

THE FROSTING

3 Sticks of Unsalted Butter, Softened.
1 Block of Cream Cheese, Softened.
4 Cups of Powdered Sugar.
1 Vanilla Bean.
2 Tablespoons of Vanilla Extract.

FOR THE CUPCAKES

Preheat oven to 350 degrees F.
Line cupcake tin with liners and set aside.
With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
Now add your eggs and mix again.
Now add your milk and vanilla extract and mix until blended, then add your flour, baking powder and salt until just combined.
Using your an ice cream scoop, fill your cupcake liners 3/4 of the way full and bake 18-20 minutes or until they spring back to the touch (I took mine out at 18).
Let cool completely before frosting.

FOR THE FROSTING

With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
Now add your cream cheese and whip until well blended.
Take your vanilla bean cutting it horizontally down the middle so you can open the whole thing, then take your knife or spoon and scrape the inside of the vanilla bean pod removing all of the seeds placing into your bowl and mixing until smooth, then add your vanilla extract and beat again.
Now 1 cup at a time add your powdered sugar and mix until smooth (you can add more powdered sugar if you want it sweeter or thicker).

Notes

I used an open star tip to pipe the frosting onto my cupcakes.

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

Birthday Cake Truffles

June 29, 2015 By Holly

I’m telling y’all, June has been chock full of birthdays in my world. There have been at least 2 birthdays a week so far, so I decided I needed to make something that was easy but fun and a little different to help in all of the ~~many, many, many~~ celebrations.

I loved my Strawberry Cake Truffles so much, I figured that I could recreate them except with funfetti cake, because nothing says celebration like copious amounts of sprinkles. Y’all these turned out sooo delicious, they taste just like birthday cake, except maybe better.

The only thing that didn’t turn out how I wanted was the color of the cake. I was really hoping the cake would be full of all the colors of the sprinkles (I threw in extra btw) and instead, the colors melded together and became off white, but, oh well.

To make up for the lack of colors in the cake I decided to make the almond bark a fun color, and I’ve been wanting to use my turquoise food coloring for forever so woohoo. Obviously, you can make these whatever color you like best, totally up to you. Definitely make these, too easy, too fun and too delicious not to ~~sorry for all of the too’s~~. Happy Monday!

First, cake batter into the bowl (you can see my extra sprinkles that melded together)…

now add eggs, oil and water…

all mixed together…

into the pan…

once cooled, crumble it up into your bowl…

now add the cream cheese…

all mixed up, sigh, no more sprinkles…

rolled into balls to freeze…

almond bark and shortening into the bowl…

all melted…

now with food coloring…

now all of the cake balls dipped and decorated, yummm!!!

Enjoy!!!

Birthday Cake Truffles

2015-06-25 11:12:29

Yields 40

Funfetti birthday cake balls perfectly covered in white chocolate and sprinkles.

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THE CAKE TRUFFLES

1 Package of Funfetti Cake Mix.
1 Cup of Water.
1/2 Cup of Vegetable Oil.
3 Eggs.
3/4 Cup of Pillsbury Cream Cheese Frosting.
9x13 Baking Pan.

THE COATING

20 Ounces of Almond Bark, Cut Into Smaller Pieces.
1/2 Cup of Vegetable Shortening.
Turquoise/Blue Food Coloring (Optional).
Sprinkles For Decorating (Optional).

FOR THE CAKE TRUFFLES

Preheat your oven to 350 degrees F.
Spray your 9x13 baking pan with non stick spray, set aside.
With a handheld or stand mixer with paddle attachment, place your cake mix into the bowl.
Now add the water, oil, eggs and mix until combined.
Pour your cake batter into your pan and bake for 22-25 minutes (I took mine out at 24), let cool completely.
Once your cake has cooled, crumble it with your hands into a large mixing bowl, add your cream cheese frosting and mix until evenly blended.
Line a large pan with wax or parchment paper and roll your cake mixture into 1 1/2 inch balls and place on paper.
Cover and freeze for at least 1 hour.
With a double boiler or a small bowl on top of boiling water, place your bark and vegetable shortening into the bowl, stirring until melted, if you are adding food coloring to your bark do so now and mix well.
One at a time, dip your cake balls into the almond bark evenly covering them, and place them back on the parchment paper to set, if you are adding more sprinkles make sure to do now.
Let set and enjoy!

Notes

You can use whatever color you like for the almond bark, it definitely doesn't have to be turquoise.

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

S’mores Cupcakes

June 26, 2015 By Holly

Being such a giant fan of s’mores, I am not under the ~~super silly~~ notion that they are only a summertime treat… many a winter cheat day I have made them over the stove. Honestly, ever since I made my S’mores Dip the cravings for this delectable treat has only escalated, so what’s a girl to do? Make these delicious S’mores Cupcakes of course.

I debated and debated how I wanted to make these…just a chocolate cupcake, marshmallow frosting and graham cracker crumbles on top? chocolate cake with marshmallow fluff inside? or something more in your ~~mouth~~ face with a thick graham cracker crust? I decided to go with the latter because what’s a s’more without a hefty dose of graham cracker?

Also, I was originally going to be super fancy and make a homemade fluffy/marshmallow-ey frosting which involved egg whites, whipping, stove etc and decided to make something easier using marshmallow fluff and cream cheese. OMG y’all this frosting is absolutely incredible, downright addictive.

I do recommend keeping the frosting cold if possible because it can be a little ‘melty’ aka not as stable as your average frosting, but still delicious. I do have to say though, that these turned out better than I could have anticipated, the graham cracker layer is perfectly crumbly, the chocolate cake so moist and the frosting, mmmm.

I also got fancy and torched the tops of my cupcakes to really get that toasted marshmallow flavor going. If you love s’mores you will loooove these 🙂 Happy Friday y’all!

First, line your cupcake tin..yes I used different colors, I was being indecisive 🙂

for the crust, graham cracker crumbs into the bowl…

sugar…

and melted butter…

all mixed up…

1 tablespoon into each liner and smoosh it down…

while these are baking up, let’s start the chocolate cake batter..mix, eggs, oil into the bowl…

then sour cream…

mix, mix, mix…

into your cooled liners…

out of the oven…

for the frosting, start with some cream cheese…

all creamed…

now add your butter…

all mixed again, and add the fluff…

all mixed again…

now add your powdered sugar 1 cup at a time…

and voila! awesomeness!…

S'mores Cupcakes

2015-06-23 13:39:32

Yields 24

Delicious chocolate cupcakes on top of a graham cracker crust and topped with a marshmallow frosting.

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THE GRAHAM CRACKER CRUST

1 1/3 Cup of Graham Cracker Crumbs.
5 Tablespoons of Sugar.
5 Tablespoons of Unsalted Butter, Melted.

THE CHOCOLATE CUPCAKES

1 Box of Devil's Food Cake Mix.
3 Eggs.
1/2 Cup of Vegetable Oil.
1 Cup of Sour Cream.

THE MARSHMALLOW FROSTING

1 (16 Ounce) Container of Marshmallow Fluff.
1 (7 Ounce) Container of Marshmallow Fluff.
2 (8 Ounce) Blocks of Cream Cheese, Softened.
2 Sticks of Unsalted Butter, Softened.
6 Cups of Powdered Sugar.
2 Tablespoons of Vanilla Extract.
Kitchen Torch For The Tops (Optional).

FOR THE GRAHAM CRACKER CRUST

Preheat your oven to 325 degrees F.
Line your cupcake tin with paper liners and set aside.
In a medium sized mixing bowl place your graham cracker crumbs, sugar and melted butter and mix until well combined.
Place 1 Tablespoon of your crust into each paper liner, pressing down with your fingers to make a thin layer.
Bake for 5 minutes and let cool.

FOR THE CHOCOLATE CUPCAKES

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, in a mixing bowl place the devil's food cake mix, eggs, oil and sour cream and mix until just combined.
Using an ice cream scoop, fill your liners 3/4 of the way full and bake for 15-17 minutes (I took mine out at 15).
Let cool completely.

FOR THE MARSHMALLOW FROSTING

With a stand mixer with paddle attachment place your cream cheese and mix until smooth.
Now add your butter and vanilla and mix again.
Now add the marshmallow fluff (this is messy btw) and mix until well combined.
1 cup at a time add your powdered sugar until all is combined.
If you are going to pipe this frosting onto your cupcakes, I found it was best if I placed the frosting in the fridge for 20-30 minutes first because at room temperature this frosting is on the runny side.

Notes

I used a kitchen torch on the top of my frosting to give it that burned marshmallow look, if you are planning on doing the same, I recommend having your frosted cupcakes well chilled first so the frosting doesn't melt off.
The recipe for the frosting makes a whole lot, I definitely had a lot left over, so you know, if you wanted to make more cupcakes you would have enough frosting for them.
I used the 2nd container of marshmallow fluff because after adding the 1st 16 ounce container I didn't think it tasted enough like marshmallow 🙂

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

Ooey Gooey Custard Pie

June 24, 2015 By Holly

Sometimes, I am just incredibly silly…this is one of those times. I am so in love with my new key lime pie recipe that I had the ~~genius~~ optimistic idea of substituting a different fruit juice for the key lime in this pie and figured a different flavor would be just as delicious.

I absolutely love mangoes, and thought how awesome a mango pie would be. Well, for starters I was having a heck of a time finding mango juice in any shape or form, but was able to find some mango nectar instead.

So, I followed the recipe to a tee except (obviously) the key lime and voila I made a pie that tastes nothing like mango haha. I would have been a lot more upset had this pie not been sooo delicious. It definitely has that awesomely gooey custard thing going on, just nothing like I was hoping for.

No worries though, because I am definitely keeping this recipe for the future, too yummy not to. I believe you may leave the mango juice out and it will be just fine, because with the added juice the filling was very watery, and took longer than anticipated to bake. So if you’re looking for a wonderful custard pie this is definitely for you. Enjoy!

Let’s start with the crust, graham cracker crumbs into the bowl…

almonds…

and sugar…

now butter…

all mixed up…

now into your pie pan…

While you bake your crust a little, start with the filling…egg yolks…

mix them up for a bit…

now add the sweetened condensed milk…

if you still want to add the juice, do that now…

all mixed up…

into your pie crust…

bake, bake, bake…

now enjoy!…

Ooey Gooey Custard Pie

2015-06-22 12:16:25

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THE CRUST

1 Cup of Graham Cracker Crumbs
1/4 Cup of Finely Chopped Sliced Almonds.
1/4 Cup of Granulated Sugar.
1/3 Cup of Unsalted Butter, Melted.
9" Pie Pan.

THE OOEY GOOEY FILLING

6 Egg Yolks.
1 (14 Ounce) Ca of Sweetened Condensed Milk.
2/3 Cup of Mango Nectar (Optional).

THE WHIPPED CREAM

2 Cups of Heavy Whipping Cream.
1/4 of Granulated Sugar.

FOR THE CRUST

Preheat oven to 375 degrees F.
Combine the ingredients in a bowl and blend well.
Press into a 9" glass pie plate.
Bake for 8 minutes and remove to cool.
Reduce oven to 350 degrees F.

FOR THE OOEY GOOEY FILLING

Beat the yolks well in a bowl until thick and light colored.
Blend in the sweetened condensed milk.
If using mango nectar, slowly pour into the bowl and mix.
Now pour your filling into your pie crust.
Bake for 25 minutes, then loosely place foil on top of pie and continue to bake for 5 more minutes.
Remove from oven and let cool completely, refrigerate for at least 3 hours before serving.

FOR THE WHIPPED CREAM

In a stand mixer with whisk attachment place your chilled heavy whipping cream & sugar in your bowl and beat until thick.

Notes

I used an open star tip to pipe my frosting onto my pie.

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

Bubble Berry Cobbler

June 22, 2015 By Holly

Don’t you just love a quick, easy, throw together in a quick second dessert? Yeah, me too…This recipe I’m sharing today is definitely one of those.

This cobbler was ready to go in the oven in about 10 minutes (and probably only that long because I was taking pics of the steps). Even the wonderful glaze I ~~drowned~~ drizzled all over this dessert was thrown together in about 5 minutes.

I kept seeing all of these ‘bubble’ desserts popping up online which was obviously intriguing and once I realized that the bubble part was delicious biscuit pieces ‘bubbling’ up in the oven I knew I had to make one of these.

Obviously you could substitute any pie filling of your choice but I love the mix of cherry and blueberry. Heck, if you’re feeling fancy, make your own biscuits and pie filling but other than the deliciousness that is this dessert the best part is the easy factor. Happy Monday everyone!

First, chop up those biscuits…

into a bowl, pour your first pie filling (this is blueberry)…

now your next pie filling (this is cherry)…

throw in your biscuits…

mix them all up…

now into your pan…

baking up…look how pretty and puffy it’s getting…

get some glaze on it and enjoy!!!

Bubble Berry Cobbler

2015-06-18 10:14:40

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THE COBBLER

1 (16.3 Ounce) Can of Jumbo Biscuits.
1 (21 Ounce) Can of Cherry Pie Filling.
1 (21 Ounce) Can of Blueberry Pie Filling.
9x13 Pan.

THE FROSTING

3/4 Cup of Powdered Sugar.
1/4 Cup of Milk.

FOR THE COBBLER

Preheat your oven to 350 degrees F.
Spray your pan with non stick cooking spray.
Open your biscuits and cut each one into fourths.
In a large mixing bowl pour both of your pie fillings in.
Then add your biscuit pieces and mix into pie fillings until thoroughly coated.
Bake 25-30 minutes or until biscuits look slightly golden (I took mine out at 28).

FOR THE FROSTING

In a small bowl mix together the milk and powdered sugar until smooth, then drizzle all over your cobbler and enjoy!

Notes

You could substitute any kind of pie fillings that you like best.

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

Mississippi Sin Dip

June 19, 2015 By Holly

This recipe was sent to me months ago by my sister where I put it in my ‘will definitely make’ pile. Usually– ok always–when my sister (or anyone for that matter) sends me a recipe it’s always in hopes that I will make it for them.

As a lover of food I obviously have no problem with this. This recipe unfortunately had been slightly forgotten as it slowly took the spot on the bottom of the pile. Well, I had been craving a super cheesy, savory dip, and in the far recesses of my brain this dip popped up.

I loved the name, because ‘sin’ usually denotes awesome in food, and I have a lot of family from Mississippi so there’s that haha.

Kind of wish I hadn’t forgotten about this dip for so long, because not only does it look totally awesome in a bread bowl but it was soo darn easy to make and dang y’all it is so good. I think it is physically impossible to have just a little bit of this stuff, it is down right addictive. This is the perfect munchy food for your next party 🙂

Cream cheese into the bowl…

sour cream…

cheddar cheese…

green chiles…

ham, Worcestershire and hot sauce…

all mixed up…

somebody really wanted the bread…

cut out the middle…

dip into the bread bowl…

wrap it in aluminum foil…

bake, bake, bake and enjoy!!!

Mississippi Sin Dip

2015-06-17 10:00:07

Super cheesy dip filled with cheddar, cream cheese, ham and hot sauce.

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Ingredients

16 Ounces of Sour Cream.
1 (8 Ounce) Block of Cream Cheese, Softened.
2 Cups of Cheddar Cheese, Shredded.
1/2 Cup of Ham, Chopped.
1 Tablespoon of Green Chiles, Chopped & Canned.
1/4 Teaspoon of Hot Sauce.
1 Teaspoon of Worcerstershire Sauce.
Salt & Pepper to Taste.
1 (16 Ounce) Loaf of French Bread.
Butter Crackers for Serving (Optional).

Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, combine all ingredients until well combined.
Carefully hollow out the middle part of your bread, leaving at least 2" of bread on the bottom and on the sides.
Fill your bread with the dip, place the top back on and wrap the entire loaf with aluminum foil.
Bake for 1 hour, removing the foil the last 10 minutes of baking.

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