All Recipes Archives - Page 45 of 48

The Bread Bandit…

January 8, 2015 By Holly

It was a day like any other day, I was in the middle of photographing my latest creation to share with the world when the unexpected happened. A theft…of the carbohydrate kind. I had already set the scene with beautifully cut slices of moist delicious bread on the cutting board and the huge fresh loaf of mountain wheat bread sitting next to that. I had only stepped away for a moment to grab my jalapeño popper dip from the oven which I returned with in hand to what did I find??? The thief! in the midst of the crime! All of the slices that had been beautifully laid out were now crumbs and the gorgeous round loaf had 2 holes already chewed out of it.

Oh, she may look sweet and innocent…

but she is a bread bandit, behold the evidence…

partly ripped on the top left side and a hole chewed on the right…

a closeup of the evidence…

She has retained an attorney and will most likely have a jury trial in the fall…

I don’t know where I went wrong to lead her to a life of crime..

Jalapeño Popper Dip

January 7, 2015 By Holly

I’m a big ~~huge, gigantic, enormous~~ football fan, and with football season still kicking-well, except for my beloved Falcons, womp, womp-and with the Super Bowl around the corner a totally kick butt dip is in order. Y’all I started having my cheat days on Sunday because of football season, because let’s face it eating a grilled chicken salad while watching the game is ~~depressing~~ just not the same, and for reals you gotta have good food with ~~not always~~ good football.

If you-and by you, I mean your team- have had ~~a bazillion bad seasons~~ a bad season, there is something about savory, snacky foods that seems to help the blow of your team losing ~~tears make the food taste better.~~ Jalapeño poppers happen to be an absolute favorite football food of mine ~~the sting of the peppers masks the sting of another loss~~ but they can be a little tiresome to make, sooo hello jalapeño popper dip! Y’all this recipe 100% captures the flavor of jalapeño poppers, sooo good, and so easy to make. I will throw out there that this is spicy ~~and I do not mean sassy~~, I love spicy food and this was even hot to me, but you could easily take out the chiles, or half the amount of jalapeños etc. Despite the heat, this dip was a hit ~~sounds like a song, Taylor Swift?~~ This dip would be perfect for your next sports gathering, and crackers, bread or tortilla chips all taste good dipped in it.

Take your cream cheese…

Cream it and add your Mexican cheese blend…

Now add your mayonnaise…

Add your jalapeños and green chiles…

Mix, mix, mix…

Place in your dish…

To make the topping, melt your butter and place in a bowl…

Add your parmesan…

Add your crumbled up crackers…

Evenly coat the crackers in the butter and parmesan and place on top of your dip…

Bake it up and enjoy!!

Look at all of that cheesy, spicy goodness…

Jalapeño Popper Dip

2015-01-03 16:27:40

Spicy, creamy and cheesy jalapeño popper dip, perfect for any party.

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FOR THE DIP

2 (8 Ounce) Blocks of Cream Cheese, Softened.
1 Cup of Mayonnaise.
1 Cup of Mexican Cheese Blend, Shredded.
1/2 Cup of Parmesan.
1 (4 Ounce) Can of Chopped Jalapeños.
1 (4 Ounce) Can of Green Chiles
Salt and Pepper to Taste.

FOR THE TOPPING

1 Cup of Butter Crackers, Crushed.
1 Stick (1/2 Cup) of Butter, Melted.
1/2 Cup of Parmesan.

THE DIP

Preheat oven to 375 degrees F.
With baker's spray, spray a 2 quart casserole dish.
With a handheld or stand mixer with paddle attachment cream your cheese cheese.
Add your Mexican cheese blend and your mayonnaise to your cream cheese and blend.
Now add your chiles and jalapeños (no need to drain either can) and mix all ingredients together until well incorporated.
Now place your dip into your dish.

THE TOPPING

In a small bowl, place your melted butter, then the parmesan.
With your hands crush up 1 cup of butter crackers and mix into your butter/parm mixture.
Evenly place your cracker mixture on top of your dip and place in oven.
Bake your dip uncovered for the first 5 minutes, place foil on top for 10 minutes, then remove foil and bake uncovered for an additional 5 minutes, more if you would like the top more crispy.

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

Cinnamon Monkey Buns

January 5, 2015 By Holly

Sometimes, you just need a Cinnabon cinnamon roll, and by need, I mean salivating and daydreaming of diving into a pool of cinnamon roll and icing goodness…okay, well maybe not that dramatic, but y’all know that stuff is stupid good ~~and perfect for a cheat day~~. Unfortunately, there is no Cinnabon ~~kiosk~~ bakery near me, and though it would seem cinnamon rolls from the grocery store would be a poor substitute, these so aren’t.

Luckily I had Pillsbury’s Cinnabon Cinnamon rolls hanging around in my fridge, and I thought it would be cool to make mini monkey bread buns out of these. Y’all, these were so beyond easy I almost feel silly putting a recipe. These are crazy good, so soft and moist in the middle, and the icing poured on top of these, well, wow. Perfectly handheld, perfectly decadent and pretty darn cute too haha.

Our main ‘ingredient’…

Cut up the cinnamon rolls into pieces and place in your bowl…

Pour your melted butter onto the pieces…

Spoon into your tins…

Bake them up, and enjoy!!!

All that delicious icing…

Cinnamon Roll Monkey Buns

2015-01-03 11:07:06

Yields 12

Cinnamon roll monkey bread baked in muffin tins and smothered in icing.

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Ingredients

2-Pillsbury Cinnabon Cinnamon Roll Tubes (13 Ounce).
2-Icing Containers (that come with the tubes).
1 Stick of Unsalted Butter, Melted.

Instructions

Preheat your oven to 350 degrees F.
Spray 12 muffin tins with bakers spray and set aside.
Open the cinnamon roll tubes and set aside the icing that it comes with.
With kitchen scissors (or your hands) cut up each cinnamon roll into 6 pieces and place in a medium bowl.
Melt your butter and pour onto your cinnamon roll pieces and mix until all are covered.
Spoon out your cinnamon roll pieces into your muffin tins 3/4 of the way full.
Bake your monkey buns for 10-12 minutes depending upon how done you would like them, I took mine out at 11 minutes, and they were still slightly soft in the middle.
Let the buns cool a little and place your icing in the microwave in 10 second increments until runny enough to spoon over your buns.
Enjoy!!

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

Mac-N-Cheese Bites

January 2, 2015 By Holly

Well we are officially into the New Year, and you know what is awesome for starting off the New Year??? Well sure, a healthy lifestyle and consistent exercise..duh..but not for my cheat day 🙂 Mac-n-cheese sounds like just the thing to ring in the New Year, and did I mention that it’s bite-sized?

Oh yes.. it is.. and it is amazing y’all. I took my iron skillet mac and cheese recipe, scaled it down a bit ~~well except where I added cream cheese~~ and baked it in muffin tins. This stuff is awesome, just as perfect as the kind made in an iron skillet except wonderfully handheld. I do have an affinity for munchy, snacky, ~~shove in your mouth in one bite~~ food and these totally fit the bill, and hello, appetizers, these would be perfect! These are easy to make and awesome..what else could you want? 🙂 Hello 2015!!

Cook your macaroni…

Drain, and place in a bowl…

Add your butter…

Add your eggs…

Mix and add your cheese…

Add your milk and mix…

Mix, mix, mix and place in your muffin tins…

Enjoy!!!

Delicious!!!

Mac-N-Cheese Bites

2014-12-30 14:01:24

Yields 12

Mac-n-cheese baked to perfection in muffin tins for a handheld treat.

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Ingredients

1 1/4 Cup of Dry Macaroni, Cooked.
5 Tablespoons of Cold Butter, Thinly Sliced.
4 Ounces of Mild Cheddar, Shredded.
2 Ounces of Parmesan, Shredded.
4 Ounces of Sharp Cheddar, Shredded.
2 Ounces of Cream Cheese, Cut Into Small Pieces.
4 Eggs.
1/2 Cup of Milk.

Instructions

Preheat your oven to 350 degrees F.
Cook your macaroni until soft and drain.
In a large bowl, place your macaroni and butter and mix.
Now add your eggs and mix well.
Add all of your cheeses and milk and mix thoroughly.
Add salt and pepper to taste (I usually salt pretty liberally).
With an ice cream scooper or spoon fill your greased tins 3/4 of the way full.
Bake 20 minutes, and let them cool completely before removing from tins.

Notes

You can substitute any kinds of cheese that you prefer or even add more than I used, this recipe is awesome like that.

By Holly

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

Cheesy Onion Awesome Dip

December 31, 2014 By Holly

Happy New Year’s Eve !!!! Oh my gosh, I say it every year, but I cannot believe another year has gone by, what the heck y’all ~~wasn’t it just the 90’s, no, seriously~~? This year has genuinely flown by, which I hope means that I’m having a good time or busy or both haha. If you don’t have any crazy banana pants plans for tonight and are instead going to be super awesome and stay in with your dude like myself ~~no shame here folks~~ may I suggest making something supremely delicious to watch the ball–well the peach in my case– drop from the comfort of your living room?

Behold the cheesy onion awesome dip, this is another one from the ~~magic~~ recipe box my mom has had for ~~a million~~ many years. Y’all, the title of this thing on the card was just ‘cheese dip’ ~~rolling my eyes~~ which does not even come close to doing this dip justice..soo I had to throw in the word awesome to impress upon you just how ~~damn~~ darn delicious this is. Bonus, this stuff is thrown together super quick, no need to slave away in the kitchen for hours ~~while missing Bravo TV marathons~~ when you could be ringing in the New Year with your honey. Not being bossy ~~well maybe a little~~ but make this stuff…Happy New Year!!

Alrighty, get your cream cheese ready…

Cream your cream cheese…

Then add your mayo and Parmesan…

Mix, mix, mix…

Then add your onions…

Mix some more…

Then place in your dish…

Then get your cheesy, onion-ey, awesome on…yummy!!

I swear this makes me look like I have the biggest thumbs in the world haha, thank you macro lens…

Cheesy Onion Awesome Dip

2014-12-29 10:55:57

A super creamy and cheesy dip infused with onions, so addictive you will not be able to stop eating it.

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Ingredients

3-8 Ounce Cream Cheese Packages, Softened.
1/2 Cup of Mayo.
2 Cups of Shredded Parmesan.
1-10 Ounce Bag of Frozen Chopped Onions.

Instructions

Preheat your oven to 425 degrees F.
With a handheld or stand mixer with paddle attachment, cream your softened cream cheese then add your Parmesan and mayo.
Now add your onions--you do not have to thaw out your onions before use, frozen is fine.
Mix well until all ingredients are incorporated evenly and place in your greased 8" or 10" dish-either will work.
Bake for 15 minutes, then cover with aluminum foil and bake for an additional 5 minutes.
Remove from the oven and get it on this stuff.

Notes

You can use bread, butter crackers, or even tortilla chips, to dip this stuff, it's all good y'all.

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

Mini Tea and Cookie Cups

December 29, 2014 By Holly

Sometimes culinary ideas just pop into my head, and sometimes they turn out to be blah, but ladies and gentlemen, this is not one of those times. I have to preface this with a confession that I have a serious tea obsession ~~I’m so wild and crazy aren’t I?~~ and a life goal is to go to a real, honest to goodness tea house in London. Scones, crumpets, clotted cream, beautiful ~~men~~ accents, elegant teapots and cups aaahh, sounds lovely. Anyways, I have wanted to combine my baking and tea obsessions together for a while and I sooo did y’all. These are perfect mini sugar cookie cups filled with the most amazing whipped frosting brimming with Earl Grey Tea and vanilla bean… y’all these are eye-rollingly good, everyone in my family absolutely loved these and they were ~~devoured~~ gone within hours. These are extremely unique ~~pats self on back~~ but more importantly, amazingly delicious and perfectly bite sized. I would also like to think that they would be perfect at any afternoon tea, cheers! 😉

First, steep your tea in your warmed milk…

In a saucepan place your tea milk and flour…

Mix it up while heating…

Remove from heat when it reaches this texture…

Cut your vanilla bean down the center…

Scrape out all of that goodness and mix into your milk/flour mixture..

Place your cookie mix, butter and egg into your bowl…

Mix it up until you get your dough…

Place in your mini muffin tins, pressing in the middle and up the sides…

Bake them up…

While they are still warm press them with your teaspoon…

After your milk/flour mixture has cooled, take your butter and sugar…

Mix together until light and fluffy…

Add your milk/flour mixture in…

Then mix, mix and mix…

Then pipe your frosting and enjoy!!

So good…

Mini Tea and Cookie Cups

2014-12-27 19:06:07

Yields 28

Mini sugar cookie cups filled with Earl Grey Tea infused whipped frosting.

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FOR THE COOKIE CUPS

Sugar Cookie Mix (I Used The Betty Crocker 17.5 Ounce Bag).
1 Stick of Butter, Softened.
1 Egg

FOR THE FROSTING FILLING

1 Cup of Milk, Warmed.
4 Twinings Earl Grey Tea Bags.
5 Tablespoons of All Purpose Flour.
1 Vanilla Bean (or 1 Tablespoon of Vanilla Extract).
1 Cup of Granulated Sugar
1 Cup (2 Sticks) of Butter, ***Room Temperature.

THE FROSTING FILLING

Warm your milk slightly in the microwave and steep your tea bags in the milk for at least 10 minutes.
In a saucepan place your earl grey tea infused milk along with the flour, and on medium heat continuously stir your milk and flour together until it becomes the consistency of thin mashed potatoes and remove from heat.
Place your scraped vanilla bean or vanilla extract into your flour/milk mixture and stir until well combined.
You must let this mixture come to room temperature or it will not whip properly later, for reals, you have to :-).
Once this mixture has cooled, in a bowl with a handheld or stand mixer with paddle attachment whip your butter and sugar together until super light and fluffy.
Now add your flour/milk mixture and whip, whip, whip together until it has the consistency of whipped cream, it is not done until it looks like whipped cream.

THE SUGAR COOKIE CUPS

Preheat your oven to 375 degrees F.
In a bowl with a handheld or stand mixer with paddle attachment place your sugar cookie mix, softened butter, egg and mix until the dough comes together.
Using Baker's Spray, spray your mini muffin pans.
Roll your dough into 1" balls and place into the pans, pressing the dough down with your finger to form a crevice and push slightly up the sides.
Bake them for 8 minutes, and while still warm, with a 1 teaspoon sized measuring spoon press the cups down to form perfect cup holes.
Let cool completely and remove your cups and pipe in your frosting.

Notes

***Your butter really must be room temperature for it to whip properly, don't microwave it either to speed up the process.
If you are an overachiever or feeling quite grand you could totally make your own favorite sugar cookie dough, but the cookie mix I used was easy and delicious, and did I mention easy?
To pipe the frosting I used a Wilton disposable bag and the Wilton 22 tip.

By Holly

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

Irish Whisky Balls

December 26, 2014 By Holly

It has just come to my attention that I have been making a lot of desserts with alcohol in them recently. I promise I haven’t developed a drinking problem, but I will admit that at this time of year there seems to be a plethora of recipes that encourage the addition of these kinds of beverages. Let’s be honest, there is something to be said when you get that kick on your tastebuds.

Anyways, per usual for the holiday season I keep seeing all of these bourbon balls, rum balls, eggnog balls, mistletoe balls-juuust kidding, balls and more balls ~~sorry for all of the ball talk~~. Though some of them sounded appealing, I was afraid that they might not be sweet enough due to the use of certain, shall we say, slightly bitter alcohols. Weeell, that’s why adding the ever tasty and sweet Bailey’s Irish Cream seemed like an excellent idea, as well as adding more crushed up cookies and no nuts. Wowza y’all these are so good. They are definitely rich ~~cough, cough you really get that kick~~ especially after letting them sit for a couple days but super good. Perfect little hand-held bite-sized balls of perfection ~~is that inappropriate?~~ These are a cinch to make, so I definitely suggest doing so 🙂 Enjoy!

Let’s crush up some Nilla Wafers shall we?

You want your cookies pretty finely crushed up like this…

Then put your cookies, powdered sugar, and cocoa powder in a bowl…

Whisk together…

Then add your wet ingredients and mix, not the prettiest dough in the world but it’s awesome…

Roll dough into balls, then into the powdered sugar…

Then enjoy!!!

Irish Whisky Balls

2014-12-22 12:14:53

Yields 30

A no-bake decadent cookie recipe with the wonderful addition of Bailey's Irish Cream.

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Ingredients

4 Cups Crushed Vanilla Wafers (About 1 Full Eleven Ounce Box and 1/2 Of Another Box).
1/2 Cup of Powdered Sugar.
3 Tablespoons of Cocoa Powder.
2 Teaspoons of Vanilla Extract.
1.5 Tablespoons of Light Corn Syrup.
2/3 Cup of Bailey's Irish Cream.
Additional Powdered Sugar for Rolling.

Instructions

In a food processor or rolling pin, crush your cookies to fine crumbs.
In a large bowl, mix together your cookie crumbs, powdered sugar, and cocoa powder.
Then add your corn syrup, vanilla, and Bailey's, and mix until well incorporated.
Roll your dough into about 1" balls and roll them in the powdered sugar.
Place your balls in an airtight container for at least a couple of days to let the flavors develop.

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

The Boozy Blitzen

December 24, 2014 By Holly

Merry Christmas Eve y’all! Since a lot of us have Christmasy things to do today and tomorrow I’m gonna keep this short and sweet ~~kinda like me hehe~~. If maybe you need a break from wrapping gifts, cooking, or just need a break from that weird relative that’s in town, I have provided a 5 minute super delicious and creamy ~~drank~~ drink recipe for the adults. I must give credit for the name of this delectable libation to my sister Lauren, I busted out laughing ~~not that the drink had anything to do with it wink wink~~ when she suggested this name and knew it was perfect. This drink is kind of like egg nog, you know, except that it tastes really good, juuust kidding ~~kind of~~ 🙂 Merry Christmas y’all!!!

I feel silly even putting this pic, but here are all of the ingredients in a blender weeee!

And now a pic of the cutest, sweetest dog in the world with her Christmas bows in…

The Boozy Blitzen

2014-12-21 19:05:16

Creamy and delicious drink that will definitely have you feeling the Christmas spirit.

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Ingredients

1/4 Cup of Whole Milk.
1 (8 Ounces) Tub of Cool Whip.
1 (1.5 Ounce) Shot of a Chocolate Liqueur.
1 (1.5 Ounce) Shot of Bailey's Irish Cream.

Instructions

Place all ingredients in a blender or bowl with a hand held mixer and blend together.
Serve with whipped cream on top sprinkled with cocoa powder.
Enjoy!

Notes

This recipe can be doubled, you know, if you're having one of those weeks 😉

By Holly

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

Toffee Crack

December 22, 2014 By Holly

I know, the name of this stuff has the word crack in it, I promise there is nothing but super delicious ~~and obviously drug free~~ stuff in here. Also, technically, this stuff isn’t toffee, but the melted butter and brown sugar gets awesomely caramelized and then throw the chocolate on top of the crackers and this stuff is very toffee-esque.

I have to admit, I first saw this on Trisha Yearwood’s show on the Food Network ~~I have a problem, cooking shows are about all I watch~~ and also in her cookbook Home Cooking With Trisha Yearwood -FYI I totally recommend this book, really tasty stuff, nothing too complicated. Trisha ~~yeah, we’re totally on a first name basis~~ used saltine crackers in her recipe, which I’m sure is just as good, but I love me some butter crackers and used those instead..Also, you don’t have to put the chocolate on top, I have made it minus the chocolate before, and it might be even better ~~if that’s possible~~ without it. This stuff is so good y’all and every bit as addictive as the name implies.

On your jelly roll pan, place your aluminum foil and crackers…

In a saucepan, place your butter and sugar…

Melt…

Start to bring to a boil…

Boil some more…

Boil for several minutes until it looks like this…

Then pour on your crackers…

After letting it bubble up in the oven, add chocolate chips (if you desire)…

After letting the chocolate melt a little, spread over the crackers…

Then get it on this toffee crack action…

You will not be able to have just one piece…

Toffee Crack

2014-12-12 14:18:38

Buttery crackers covered in caramelized sugar and butter and layered with melted chocolate on top.

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Ingredients

40 Butter Crackers (like Tollhouse).
1 1/3 Cup of Semi-Sweet Chocolate Chips.
1 Cup of Light Brown Sugar.
2 Sticks (1 Cup) of Unsalted Butter.

Instructions

Preheat oven to 425 degrees F.
Line a jelly roll pan with aluminum foil, spray with nonstick spray and arrange your crackers together.
In a medium saucepan melt butter and brown sugar together, bring to a boil for 4 minutes.
Remove from the heat and pour over the crackers, covering them evenly.
Put your pan in the oven for 3-5 minutes or until the sugar and butter are just bubbly.
Remove from the oven and pour the chocolate chips over the crackers and after they start to melt, spread the chocolate with a knife over the crackers.
Transfer your pan to the freezer for 20 minutes or until completely cold to form one big sheet.
Break up into pieces and store in an airtight container.

Notes

Totally don't have to put the chocolate on top, it's definitely as good without it.

Adapted from 'Home Cooking With Trisha Yearwood'

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

Creme de Puffs

December 19, 2014 By Holly

This past cheat day I was craving some cream puffs like whoa ~~blaming it on all of the snowy pictures I keep seeing…or something like that~~ and those aren’t something that I usually have just lying around ~~what do I look like a French bakery?~~ so with my creative juices flowing I thought up these little babies. Luckily, I had some of these super awesome Pepperidge Farm Puff Pastry Shells, that baked up so wonderfully flaky and buttery, and the perfect little holders for the ~~boozy~~ awesome Creme de Cacao spiked whipped cream. These look soo fancy ~~especially with a name like creme de puff, yeah right, haha~~ and labor intensive but these were whipped up in less than an hour, so simple, and heavens alive are they good. The light airy croissant like pastries and the whipped cream with just the right amount of the chocolate liqueur is stupid crazy good. You could also play around with them and add other flavors you might like, I’m thinking a coffee liqueur and maybe sprinkle some cocoa powder on top? mmmm…If you’re looking for something decadent and easy, this is the ticket y’all, can we say last minute dessert for the holidays???

Take your frozen pastry shells…

Bake them up…

Remove the tops…

Whip your cream, add your sugar, and your liqueur…

Pipe or spoon in your whipped cream and enjoy y’all…

Ooooh yeah…

Creme de Puffs

2014-12-17 13:29:00

Yields 12

Flaky and buttery puff pastry shells filled with a creme de cacao whipped cream.

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Ingredients

2 Boxes (6 Shells Per Box) of Pepperidge Farm Puff Pastry Shells.
1 1/4 Cup of Heavy Whipping Cream, Cold.
1/3 Cup Granulated White Sugar.
1/2 an Ounce of Creme de Cacao (or any Chocolate Liqueur you prefer).

FOR THE PUFFS

Preheat your oven to 425 degrees F, it's important to preheat your oven for at least 15 minutes to help your shells rise better.
On a cookie sheet place your frozen shells.
Bake your shells for 18-20 minutes (I took mine out at 19).
After they have cooled slightly, remove the shell top and set aside.
Cover and refrigerate letting them cool completely before putting your whipped cream in.

FOR THE WHIPPED CREAM

I find it best to place your bowl and whisk (or beaters) in the freezer for 10 minutes, the cream whips up so much better when your utensils are chilled first.
In your bowl with handheld or stand mixer with whisk attachment, place your whipping cream, and beat until it starts to slightly thicken, then add your sugar and beat until it is a thick creamy consistency.
Now add your Creme de Cacao and whip just until blended thoroughly.
Now you can pipe or spoon in your whipped cream, and garnish with fruit and/or place the top to the shell back on.

Notes

To pipe the cream into the puffs I used a Wilton disposable piping bag and a Wilton 1M tip, they look so much prettier when you do this 🙂

By Holly J

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