I know for a fact some of y’all live in waaaay colder places than myself and get real winters where you’re up to your ears in snow for months and every morning you’re digging your cars out of it, and below freezing temperatures are the norm etc., but it has been cold here, and not just cold, but cold and rainy, a big blaaah to that.
Now, I will admit being a Southerner I pretty much freeze if it gets below 60 degrees but I’m definitely not exaggerating and I’m pretty much feeling it’s time for Spring to make it’s appearance haven’t felt my fingers since September.  Fortunately, I have a wonderful cure for the rainy, cold, winter blues and that is this delicious creamy dreamy broccoli cheese soup.  Not just any broccoli cheese soup, but the best I’ve ever had, and in my opinion those restaurants don’t have anything on this one.  This recipe makes a lot a soup 4 Quarts!!! and I lost count of how many bowls I had on my cheat day, no shame at all here folks I was really looking forward to noshing this stuff.  This is super awesome and tasty and not at all hard to make, and may I suggest dipping some bread in this? oh yesss, it’s good…  

Alrighty, let’s start with some onions and butter…

Sauté these bad boys–this always smells sooo good 🙂

Then add your water and chicken soup base…

Get all of that stuff boiling…

Now add your cheese…

Then your noodles…

Cook all of that up, then add your broccoli…

Then pour your milk and heavy cream…

Then stir everything up and make sure it’s all lovely and hot, then enjoy…

Oh my, how yummy…

Broccoli Cheese Soup

2015-01-22 14:13:13

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Ingredients

1. 1 Pound of Velveeta Cheese.
2. 2 (10 Ounce) Packages of Frozen Chopped Broccoli.
3. 1 Tablespoon of Butter.
4. 3/4 Cup Onions, Chopped.
5. 6 Cups of Water.
6. 6 Teaspoons of Chicken Soup Base OR 6 Chicken Bouillon Cubes.
7. 1 (8 Ounce) Package of Fine Egg Noodles.
8. 1 Teaspoon of Salt.
9. 5 Cups of Milk.
10. 1 Cup of Heavy Cream.
11. 1/8 Teaspoon of Garlic Powder.
12. Pepper To Taste.

Instructions

1. In a large pot on medium heat, sauté your onions with the butter.
2. When your onions are browned, add your water and chicken soup base (or bouillon cubes).
3. Bring to a boil for a few minutes then lower the temperature and place your cheese in the pot making sure to stir constantly until it is all melted.
4. Now add your noodles and cook for a few more minutes until your noodles have started to soften.
5. Now add your broccoli and pepper to taste.
6. And now add your milk, heavy cream and garlic powder, stir all together and enjoy.

Notes

1. You can either let the frozen broccoli sit out at room temperature to thaw a couple of hours before making the soup, or even stick it in the microwave for a little bit if you don't feel like waiting.
2. I also made sure I got some of the water out of the broccoli by placing in a hand towel and gently squeezing.
3. Also, slicing up your cheese in small pieces helped to quicken the melting process.

By The Junior League of Marietta

Adapted from Georgia On My Mind

Adapted from Georgia On My Mind

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

Sometimes y’all, you just need some good old, down home artery clogging comfort country food.  This casserole is just that.  When I was in college, there was a Cracker Barrel down the street from campus that was visited regularly by my friends and I-we called it the crack house- and if you’ve never been to one, do yourself a favor and get your behind to one asap, their biscuits are to die for. 

Anyways, the first time I ever had biscuits and gravy was at Cracker Barrel Southern sacrilege I didn’t have any sooner and it was eye-rollingly good.  I never thought I would be able to replicate the awesome that is Cracker Barrel biscuits and gravy until I took my first bite of this casserole, it was like a big giant hug from the world is that dramatic?.  Sticking your spoon down into this dish pulling out all of that awesome sausage and gravy with a wonderful biscuit on top drrooool. I was afraid that this was going to be complicated, but it so wasn’t y’all, this was stupid easy to make and would also make a wonderful option for breakfast.  

First, let’s brown some sausage…

Starting to brown, but still a little pink…

Somebody was hardcore begging for some sausage (I obliged of course, look at that face..)…

The meat looks done and all steamy, yummm…

Place sausage in another bowl…

Heat your milk and flour in your pan, whisk and whisk until it becomes thick…

Then place your sausage back into your pan with the gravy…

Mix, mix, mix…

Place in your dish…

Now for the biscuits, take your flour…

add your milk and mix until a dough forms…

Roll your dough and slightly flatten and place on top of the sausage gravy…

I brushed some melted butter on top of the biscuits (butter is always a good idea)…

Baking, gravy is bubbling up, sooo good…

Enjoy!

Sausage and Gravy Casserole

2015-01-21 14:43:37

A delicious sausage and gravy casserole topped with fluffy biscuits.

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FOR THE SAUSAGE GRAVY CASSEROLE

1. 1 Roll (16 Ounces) of Breakfast Sausage (I Used Mild).
2. 2 Cups of Milk (I Used 2%).
3. 1/2 Cup of All-Purpose Flour.
4. Salt and Pepper To Taste.
5. 2 Quart Baking Dish.

FOR THE BISCUITS

1. 4 Cups of Biscuit Mix (I Used Bisquick Original Mix).
2. 1 1/3 Cup of Milk.

THE CASSEROLE

1. Preheat the oven to 350 degrees F.
2. In a large skillet over medium high heat, cook sausage chopping it up with your spoon as it cooks, when there is no longer any pink it is done.
3. Without draining the sausage, move to a separate bowl and set aside.
4. To your skillet, add the milk, flour and salt and pepper.
5. Whisk your milk mixture constantly until it begins to thicken, then add your sausage back into the skillet and remove from the heat, mixing until evenly incorporated, then pour into your dish.

THE BISCUITS

1. With a large spoon or spatula mix your biscuit mix and milk until it forms a dough.
2. With your hands roll the dough into balls and slightly flatten, placing on top of your sausage gravy mixture.
3. Make the biscuits as large or small as you like, I made mine medium sized and there were a total of 9 on top.
4. Brush your biscuits with melted butter (optional of course).
5. Place your dish in the oven and bake for 25-30 minutes, or until the biscuits look baked to your liking.

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

As I have mentioned previously, I have an affinity for almost all things British, hello Downton Abbey especially the Royal family.  I’m not even sure why, except they’re obviously a very different kind of celebrity, and not one usually of their choosing, I mean, can you imagine being born (or marry) into a family that everyone in the world knows and you have all of these predestined duties and a crazy awesome family history that’s been documented for a millennia? I don’t know about y’all but being a part of that world seems like a lot of pressure, and having to make sure you behave all the time… No thank you.  Also,  I pretty much watched all of the specials and the Royal wedding non stop of Prince William and Duchess Kate, and sat there and cried from happiness as if I were a personal friend and guest at the wedding…sometimes I am so lame.  Anyways, I’m not saying that these Duchess potatoes are fancy enough for royalty, but I would like to think so hehe.  I saw The Pioneer Woman aka Ree Drummond make these, and I was all OMG I have to make those for my cheat day, because, well, delicious potatoes full of heavy cream, eggs and butter that also happen to be super pretty to look at.  These are definitely a bit more work than your average mashed potato recipe but sooo worth it because they not only taste awesome but look pretty cool too.  

Peel your potatoes…

Put potatoes in a giant pot…

Boil your potatoes until fork tender…

Place them on a baking tray and bake off for a bit to get the moisture out…

Take them out of the oven,  place in your mixing bowl to cool a little, and pour some butter…

Then some heavy cream…

Then some egg yolks…

Add (lots) of salt and pepper to taste and mix, mix, mix…

Load them up in your piping bag (I used a Wilton disposable bag with a 1M tip) and make beautiful potato mountains on your parchment paper…

Put an egg wash on your potatoes (or not, you don’t have to)…

Bake, bake, bake,  then voila wonderfully delicious and fancy potatoes (pearls not included)…

Delish!

Duchess Potatoes

2015-01-14 14:26:15

Yields 30

A unique and decadent way to have potatoes.

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FOR POTATOES

1. 5 Pounds of Yukon Gold Potatoes, Peeled and Boiled Until Fork Tender.
2. 8 Egg Yolks.
3. 1 Stick of Butter, Melted.
4. Salt and Pepper to Taste.
5. 1 Cup of Heavy Cream.

FOR EGG WASH

1. 1/2 Cup of Heavy Cream.
2. 1 Whole Egg.

THE POTATOES

1. Preheat oven to 375 degrees F.
2. Peel and boil all of your potatoes until they are fork tender.
3. Drain your potatoes, place on a baking sheet and place into the oven for 10-15 minutes or until your potatoes are slightly dry on top.
4. Remove your potatoes from the oven and place in your stand mixer with paddle attachment or bowl with hand mixer.
5. Let the potatoes cool for a few minutes then add your melted butter.
6. Then add your egg yolks, then the cream and mix until all are well incorporated.
7. At this point I switched to my whisk attachment to make sure these potatoes were super creamy.
8. Liberally add salt and pepper to your taste and mix again.
9. Transfer your potatoes to a pastry bag and pipe through a large star tip in a circular and upward motion.
10. Whisk your heavy cream and 1 egg together, then lightly brush your piped potatoes with it.
11. Bake your potatoes for 25-30 minutes or until golden brown.

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

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..

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 1/4 Cup of Dry Macaroni, Cooked.
2. 5 Tablespoons of Cold Butter, Thinly Sliced.
3. 4 Ounces of Mild Cheddar, Shredded.
4. 2 Ounces of Parmesan, Shredded.
5. 4 Ounces of Sharp Cheddar, Shredded.
6. 2 Ounces of Cream Cheese, Cut Into Small Pieces.
7. 4 Eggs.
8. 1/2 Cup of Milk.

Instructions

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

Notes

1. 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/

Yes, I am going to say it…this is the best dressing you will ever, ever, eevveerr have in your life.  You know how I know this? because as a whole, I don’t like dressing, it’s too dry, too weird, too something, and don’t even get me started on folks who put dadgum oysters or some other awful in it…for reals,  this dressing is on my list of favorite foods of all time.  Did you hear that? I said one of my favorite foods of all time, and y’all, I know some food.  Also, I have never seen dressing anywhere made like this, but that probably has something to do with the fact that my great great grandmother Josie (on my mom’s side) made up this recipe and lucky for us passed it down to the ladies in the family.  So this is basically a secret family recipe, but to heck with the secret part, this is just too darn good not to share y’all.  I have had people who despised dressing who I force fed coaxed into trying it and are now dressing converts and request it every year.  Yes, there are some steps involved in this recipe but it’s worth every damn darn delicious bite. 

Let’s make some cornbread shall we?..Let’s start with some good ole Crisco and an iron skillet..

Cornmeal and eggs…

Then your sauteed onions and celery…

Then throw in the rest of your ingredients, mix well and throw in your iron skillet…

Bake it up until it looks like so…

After sitting overnight (preferably) finely crumble your cornbread in a bowl…

Add  your melted butter and eggs…

Then add the rest of your ingredients and the texture should look like this, real ‘liquidy’…

Place all in your pan…

Then pour your butter on top…

While baking, stir intermittently as the sides start to set…

And enjoy!

The Best Dressing Ever

2014-12-04 11:00:49

The most moist and flavorful cornbread dressing you will ever have.

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FOR THE CORNBREAD

1. 1-12" Iron Skillet or Pan.
2. 2 Cups Chopped Celery, sauteed.
3. 1 Large Onion Chopped, sauteed.
4. 6 1/2 Cups of Self-Rising Cornmeal.
5. 3/4 Cup of Crisco, melted and divided evenly.
6. 4 Large Eggs.
7. 4 Cups of Milk.

FOR THE DRESSING

1. 1-9x13 Pan.
2. The Cornbread, crumbled.
3. 48 Ounces of Chicken Broth.
4. 6 Eggs.
5. 1/2 Teaspoon of Baking Soda.
6. 2 Sticks of Unsalted Butter, Melted, Poured in Mixture.
7. 1 Stick of Unsalted Butter, Melted, Poured on Top After in Pan.

CORNBREAD (Make Day Before)

1. Preheat your oven to 350 degrees F.
2. In a large bowl place your measured out cornmeal.
3. Melt your Crisco and pour half in your iron skillet or pan, coating the pan well.
4. In a pan, saute your celery and onions until soft.
5. To your cornmeal add your eggs, then place both your celery and onions in your bowl.
6. Now add your milk and the other half of your melted Crisco and mix until all well incorporated.
7. Bake your cornbread for 45-50 minutes until a toothpick inserted comes out clean.
8. After your cornbread has cooled completely, wrap thoroughly and tightly with cellophane and let it sit overnight on your countertop (it isn't absolutely necessary to sit out, but it does give the best taste because it lets all the flavors really seep into the cornbread).

DRESSING

1. In a large bowl, with your hands, finely crumble your cornbread (I had about 1/3 of the cornbread left because it makes such a large serving of cornbread).
2. To your crumbled cornbread, add your 2 sticks of melted butter, eggs, chicken broth and baking soda, and mix until well incorporated (yes it is supposed to be very liquidy).
3. Add salt and pepper to taste (I add quite a bit of both).
4. Pour your mixture into a well buttered 9x13 pan.
5. Evenly pour your 1 stick of melted butter on top.
6. Bake your dressing for about 30 minutes, but start checking after 10, because when the pan starts to slightly set around the edges you need to stir the whole pan, put back in the oven, and keep repeating the stirring every time it starts to set until it's done. The key to this dressing is not to over cook this dressing, it will be super moist and awesome if you don't.

Notes

1. I shouldn't say this, but if you're feeling hurried, lazy etc. instead of sauteing the onions and celery you can totally microwave the heck out of them, just as long as they're soft you're good.

By Tanya

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