HOLLY'S CHEAT DAY

Warm Butterbeer-Copycat of Universal Studios

November 20, 2015 By Holly

Happy Friday everybody!!! I’m so excited y’all! It is exactly 2 weeks until we’re headed to Walt Disney World and Universal Studios! Weeee!! I feel like a little kid at Christmas.

I honestly cannot pick a favorite place, because Disney is full of nostalgia and magic and Universal has all things Harry Potter, amazing roller coasters, and definitely magic there too. Speaking of magic, while we were at Universal last time, I allowed myself one cheat treat the whole time we were there and it was the warm Butterbeer…umm OMG it was amazing and apparently it was totally approved by J.K. Rowling herself so it must be ‘authentic’ haha.

In my anticipation and excitement of our upcoming trip I wanted to share this absolutely delicious and rich drink with everyone. Honestly this stuff tastes sooo much like what they served at the park, I mean, there’s no substitute for the real thing but this is pretty darn close. Have a wonderful weekend and in the meantime I’ll be practicing my swish and flick 🙂

Sweetened Condensed Milk, Butterscotch Topping and Whipped Butter into a heatproof container…

all microwaved and mixed together…

now, vanilla cream soda into another heatproof container…

your butterscotch mixture evenly distributed into each glass…

then the warmed cream soda…

all mixed up…

then enjoy!!!

Warm Butterbeer-Copycat Universal Studios

2015-11-19 13:11:21

Yields 2

A warm and wonderful drink that tastes just like the warm Butterbeer at Universal Studios

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Ingredients

1/4 Cup of Sweetened Condensed Milk.
1/4 Cup of Butterscotch Topping.
2 Tablespoons Whipped Butter, Room Temperature.
1 1/2 Cups of Vanilla Cream Soda.
2 (10-12 Ounce) Mugs.

Instructions

In a glass measuring cup or small heatproof bowl place your condensed milk, butterscotch topping and butter.
Heat in the microwave for 1 minute, but watch carefully so it doesn't boil over.
Carefully remove from the microwave and stir until everything is incorporated, set aside.
Now in another heat safe container, heat the cream soda in the microwave for about 90 seconds, just watch carefully.
Now divide butterscotch mixture evenly among both of your mugs, then fill the rest of the glasses with the warmed cream soda and mix thoroughly.
Garnish with whipped cream and more butterscotch topping and enjoy!!

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

REPOST-The Best Dressing Ever!

November 18, 2015 By Holly

Happy Wednesday everybody!!..Today I am totally re-posting this recipe from last year, because, as I will mention here in a bit, this is one of my most favorite foods of all time, and holy cow next week is Thanksgiving. This will be perfect for your Thanksgiving table y’all, enjoy!!!….

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

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

FOR THE DRESSING

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

CORNBREAD (Make Day Before)

Preheat your oven to 350 degrees F.
In a large bowl place your measured out cornmeal.
Melt your Crisco and pour half in your iron skillet or pan, coating the pan well.
In a pan, saute your celery and onions until soft.
To your cornmeal add your eggs, then place both your celery and onions in your bowl.
Now add your milk and the other half of your melted Crisco and mix until all well incorporated.
Bake your cornbread for 45-50 minutes until a toothpick inserted comes out clean.
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

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).
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).
Add salt and pepper to taste (I add quite a bit of both).
Pour your mixture into a well buttered 9x13 pan.
Evenly pour your 1 stick of melted butter on top.
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

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/

Preacher Cookies

November 16, 2015 By Holly

Happy Monday everybody! Today’s recipe comes courtesy of my boyfriend…well kind of. Being the picky (picky, picky, picky…) eater that he is, it’s always awesome to hear about foods he actually likes 🙂 and when he and I first started dating he would always talk about these preacher cookies that his mom and sister make, and how they are his absolute favorite.

Stoked to finally have something to bake for him, I scoured the internet for ‘preacher cookies’ but absolutely nothing was found remotely with that name.

Months went by and after I was finally introduced to his family I of course had to ask about the infamous preacher cookies. Come to find out, they were only called that because they were served at a lot of church functions, so no wonder I couldn’t find them online.

Anyways, I so appreciate his mom sharing this recipe with me, and these may not be the most beautiful cookies in the world but they’re so easy to make and sooo scrumptious, honestly downright addictive (hello! peanut butter and chocolate!). Have a great start to your week, and I hope you get to make some of these soon.

butter, sugar, cocoa powder, butter, evaporated milk into the pot…

melted…

boiling…

after cooling for just a little bit, add peanut butter, oats & vanilla…

all mixed up…

then scooped out onto wax paper to set…

then enjoy!!!

Preacher Cookies

2015-11-13 14:12:19

Yields 28

Delicious and easy no bake cookies filled with peanut butter and fudge.

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Ingredients

2 Cups of Granulated Sugar.
3 Tablespoons of Cocoa Powder.
1 Stick (1/2 Cup) of Unsalted Butter.
1/2 Cup of Carnation Evaporated Milk.
1 Tablespoon of Vanilla.
1/2 Cup of Creamy Peanut Butter.
2 Cups of Minute Oatmeal.
Wax Paper.

Instructions

In a medium sized pot on medium high heat, place the sugar, cocoa powder, butter, and evaporated milk and bring to a boil.
Boil for one minute then remove from the heat, and let it cool for a few minutes.
Now add your vanilla, peanut butter and oatmeal to your cocoa powder mixture, and mix until well combined.
Now spoon onto wax paper in 1-2" sized balls, let set, then enjoy!!

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

Spiced Apple Cider Sangria

November 13, 2015 By Holly

Happy Cocktail Friday everybody!! It dawned on me that yesterday was exactly 2 weeks until Thanksgiving (insert shocked face here).

I can honestly say I have absolutely no idea where this year went, for reals y’all. A minute ago it was freaking burning hot outside and now we’re this close to Christmas (insert another shocked face here too).

Well, if you decide you also might need to console yourself with the fact that you may or may not have done any shopping for the holidays yet, not that I’m saying that that’s me or anything, speaking for a friend obviously, this drink is right up your alley. This sangria is quite delightful, definitely not your typical one with all the Fall-ness to it, but definitely yummy 🙂 Hope you have a wonderful weekend y’all, and get a chance to make this!!

White wine…

now apple cider…

sparkling water…

cinnamon & honey…

and enjoy!!!

Spiced Apple Cider Sangria

2015-11-12 13:44:53

Yields 1

A delicious sangria with fresh apple cider and winter spices.

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PLEASE NOTE THIS RECIPE IS FOR ONE DRINK

2/3 Cup Of A White Wine.
1/3 Cup of Fresh Apple Cider.
1/3 Cup of Sparkling Water.
1 Ounce of Vodka.
1 Tablespoon of Honey.
1/2 Teaspoon of Cinnamon.
1 Apple Sliced, For Garnish (Optional).
1 Orange Sliced, For Garnish (Optional).
1-2 Cinnamon Sticks For Garnish (Optional).

Instructions

Place each ingredient into your glass (or glasses), and gently mix together.
Garnish with apples, oranges and cinnamon sticks if you like, then enjoy!

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

Browned Butter Cake w/ Browned Butter Frosting

November 11, 2015 By Holly

Happy Wednesday everybody!!! I am extra excited to share today’s recipe with y’all, because this is most definitely a new favorite. It’s so rich, buttery, and down right eye rollingly good.

Oh, and this is super easy too…mostly due to the fact I might have cheated a bit and used a cake mix, but no one will know, promise 🙂 Just imagine a perfectly light and fluffy vanilla cake with an extra oomph due to some browned butter and cinnamon, then wowza, topped with a super rich frosting filled with browned butter, I’m practically salivating over here guys (gross, sorry).

Anyways, this was easy peasy to throw together and it smelled so darn amazing while baking I really had to control myself from noshing on it right out of the oven, yes, even without frosting, but the frosting takes it to a whole other level for sure.

Cake is always a good idea, but since the sun has decided to make it’s long awaited appearance again around here, I think this cake will definitely be making it’s way again into my next cheat day because you know, I need to celebrate 🙂 Have a great day y’all!!

for the cake…lets start with some butter…

melted…

starting to bubble…

then watch carefully for it to turn this color…

then into your bowl…

now cake mix, eggs and vanilla…

mix, mix, mix…

then into your pan…

bake, bake, bake…

now for the frosting, more browned butter…

then powdered sugar and vanilla…

all mixed up, yum!…

and enjoy!!!

Browned Butter Cake w/ Browned Butter Frosting

2015-11-10 13:33:10

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THE BROWNED BUTTER CAKE

1/2 Stick of Unsalted Butter, Browned.
1 Box of Yellow or White Cake Mix.
4 Eggs.
1 Cup of Water.
1 Teaspoon of Ground Cinnamon.
9x13 Baking Pan.

FOR THE BROWNED BUTTER FROSTING

1 Stick of Unsalted Butter, Browned.
8 Cups of Powdered Sugar.
2 Tablespoons of Vanilla Extract.
10 Tablespoons of Milk or Half & Half.

FOR THE BROWNED BUTTER CAKE

Preheat the oven to 350 degrees F.
Liberally spray your 9x13 pan with Baker's Spray and set aside.
In a pan on medium high heat place your butter, and while stirring let it melt completely, and it will start to bubble up, once the bubbles subside, watch carefully for brown flecks to start forming, when there is a nutty aroma and the butter has started to turn a deep golden brown remove from the heat and carefully place in a (preferably) metal bowl to cool slightly.
Once the butter has cooled a bit, add your cake mix, water, eggs and cinnamon and mix until thoroughly combined.
Pour your batter into your pan and bake for 22-25 minutes or until it springs back to the touch, remove from the oven and let cool completely before frosting.

FOR THE FROSTING

Brown your butter the same way as above and set aside to cool for about 15 minutes.
With a handheld or stand mixer with paddle attachment, add your browned butter to the bowl, then add your sugar 1 cup at a time until all blended.
Now add your vanilla and milk and continue mixing until well combined.
Using a spatula, evenly frost your cake, and I suggest covering with aluminum foil and placing in the fridge for at least an hour for easier slicing, then enjoy!

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

Chicken Enchilada Soup

November 9, 2015 By Holly

Happy Monday everybody! I’m hearing parts of the country are getting snow already (yikes!) but around here it has rained/sprinkled/misted/monsooned pretty much nonstop for what feels like forever (okay, for about a week, but still).

Anyways, given the current mood the dreary weather is causing, I figured some soup with a kick would be perfect. This soup has been a long time favorite that my mom makes, and I will admit I make mine a bit spicier than her and you can totally change that to your liking as well.

This is a seriously easy soup to throw together and so perfectly savory, and may I suggest enjoying with a side of cornbread? Yummy!

Hopefully you can whip some of this up tonight for dinner on this (possibly) cold night 🙂 Have an awesome start to the week y’all.

Butter & Onion into the pot…

nice and browned…

now add the water and the chicken…

once the chicken has cooked, take it out and shred it up…

place the chicken back in and the rest of the ingredients and dunzo…

then enjoy!!!

Chicken Enchilada Soup

2015-11-07 17:39:25

A deliciously spicy and flavorful soup.

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Ingredients

1 Medium Onion, Chopped.
2-4 Tablespoons of Unsalted Butter.
10-12 Cups of Water,
2 (14.5 Ounce) Cans of Chicken Broth.
2 (14.75 Ounce) Cans of Cream Style Corn.
2 (10 Ounce) Cans of Enchilada Sauce.
1 (4.5 Ounce) Can of Chopped Green Chiles.
2 (8 Ounce) Boneless Skinless Chicken Breasts.
1/2-1 Cup of Small Egg Noodles or Angel Hair Pasta, Broken Into Pieces.
1.5 Teaspoons of Cumin.
1/2 Teaspoon of Dried Oregano.
Salt and Pepper to Taste.
Shredded Cheese For Garnish (Optional).

Instructions

In a large pot place your butter and chopped onion and put on medium high heat and sauté your onion until browned.
Now add the water to the pot and bring to a low boil and add the chicken.
Slowly boil the chicken until cooked through, then remove the chicken to a plate and shred/cut the chicken into pieces and place back into the pot.
Now add the rest of the ingredients to the pot, adding salt & pepper to taste.
Once the noodles have cooked, the soup is ready to serve.

Notes

I used half the can of the green chiles and it was still very spicy, if you like more or less spice just adjust how much of the green chiles you put in.

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

Red Velvet Cake Martini

November 6, 2015 By Holly

Happy Cocktail Friday everybody!! I have another wonderful cocktail for you guys today that I served this past weekend.

It’s gonna be another short and sweet post today because I don’t know about you, but with Christmas decorations already popping up everywhere I already feel super behind for Christmas, which basically makes Thanksgiving an afterthought–it’s not, because, food, but still…So speaking of Christmas how perfect would these guys be? Red, sparkly, I think darn near perfect for the season don’t you think?

I mean how dang pretty are these drinks? And yes these little guys definitely have the whole red velvet thing going on, but also quite the kick, wink, wink. Anyways, I hope y’all have a wonderful weekend and maybe you might get an opportunity to make one of these.

A little vodka…

Some Crème De Cacao…

some Buttermilk (I know sounds weird)…

chocolate syrup…

now cream and red food color…

and enjoy!!!

Red Velvet Cake Martini

2015-11-05 18:58:50

Delicious cocktail that tastes like a slice of cake.

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Ingredients

2 Teaspoons of Chocolate Syrup.
1/4 Cup of Vanilla Cake Vodka.
1/4 Cup of Crème de Cacao.
6 Tablespoons of Buttermilk.
5 Tablespoons of Heavy Whipping Cream.
5-6 Drops of Red Food Color.
Cream Cheese Frosting, For Garnish (Optional).
Red Sprinkles For Rim Garnish (Optional).

Instructions

Mix all ingredients together and serve in your glasses.

Notes

For the sugar rim on the glasses, I dipped the glasses into chocolate syrup on a plate, then dipped into the sugar until the rims were covered.

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

Tipsy Spritzer Shots

November 4, 2015 By Holly

Happy Wednesday everybody! I know, I know, another cocktail, I really hope y’all don’t mind, but being honest I didn’t have a hot second to bake or make anything fancy this weekend, because it was a full blown all Halloween celebration weekend.

I did on the other hand have time to make several cocktails, this being one of them. Y’all, how cute are these little shots? These are so perfect to set out for your guests, promise. Also, not only are these adorable but they also happen to be delicious.

They are bubbly, just enough sweet and with a dash of tart, just to make these super awesome. These could also be just plain ole regular drinks, because there isn’t really enough alcohol to make these strong enough to be actual shots, and really, I only put them in shot glasses because it’s adorbs. Anyways, hope y’all have a wonderful hump day, and maybe give these a shot–teehee.

Okey dokey, orange juice…

now some Sprite, or any lemon-lime soda…

a splash (or two) of vodka…

now some cherry juice…

and enjoy!!!

Tipsy Spritzer Shots

2015-11-02 13:26:15

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Ingredients

1 Cup of Orange Juice, Chilled.
3/4 Cup of Sprite or Lemon Lime Soda, Chilled.
3 Ounces of Vodka.
3 Ounces of Maraschino Cherry Juice.
1 Ounce of Lemon Juice.
Lemon Slices & Rosemary Sprigs for Garnish (Optional).
Decorative Sugar for Rims (Optional).

Instructions

Combine all ingredients together and pour in shot glasses.

Notes

This recipe was enough to fill about 15 shot glasses.
For the rims of the glasses I rubbed honey first on the rims then dipped them in a thick crystal like sugar.

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

Campfire Cola

November 2, 2015 By Holly

Happy Monday everybody! Or should I say Happy Random Cocktail Monday?

It’s certainly not normal for me to share a cocktail on a Monday, but this cocktail was so surprisingly good I couldn’t wait to share it with you guys.

I wasn’t quite sure what to expect with this drink, but y’all this drink turned out soooo dang delicious. The marshmallow vodka adds a wonderful creaminess, and the cherry juice adds just a hint of cherry.

These are awesome, make these cocktails as soon as possible 🙂 Have a wonderful start to the week you guys!

marshmallow vodka…

cherry juice…

now the rest filled with Coca-Cola…

then enjoy!!!

Campfire Cola

2015-10-30 12:32:39

Yields 1

A delicious cocktail that tastes like a cream soda.

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Ingredients

1 1/2 Ounces of Marshmallow Vodka.
1/2 Ounce of Maraschino Cherry Juice.
2 (12 Ounce) Cans of Coca-Cola, Chilled.

Instructions

Measure out the vodka and cherry juice into your glass, and fill the rest of the glass with Coca-Cola, then enjoy!

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

Browned Butter Spice Cupcakes w/ Candy Corn Frosting

October 31, 2015 By Holly

Happy Halloween everybody!!! I am so in love with the recipe I’m bringing y’all today. I was given several bags of the awesome Brach’s Mini Candy Corns and other than just sitting down and eating them all by themselves-which would still have been awesome-I thought maybe they just might make a delicious frosting for some cupcakes.

Once the decision to make a delicious cream cheese frosting infused with candy corns was made, then I needed to decide what kind of cupcake to put them on. I ultimately decided on a spice cake, which I did use a pre-made mix, but I put browned butter in it and holy moly is it delicious.

I will give you a heads up about the chopping of the candy corns though. I thought they would easily chop up in the blender, they didn’t at all, and it made so much noise my dog ran as fast as she could out of the room.

I finally just decided to take a huge knife and chop them up which worked pretty well. Anyways, I hope y’all have a safe and wonderful Halloween with tons of awesome food and costumes!

butter into the pan…

nice and melted…

starting to bubble up…

nice & browned…

place into your bowl, let cool a little, then pour the cake mix into the bowl…

now eggs & water…

all mixed up…

into your cupcake liners…

Alrighty, for the frosting…butter into your bowl…

beat the butter, now cream cheese…

all mixed up…

chopped up mini candy corns…

into the frosting…

now the powdered sugar…

mix, mix, mix…

now onto the cupcakes, and enjoy!!!

Browned Butter Spice Cupcakes w/Candy Corn Frosting

2015-10-29 13:39:47

Yields 26

Delicious spice cupcakes topped with a fun and delicious candy corn frosting.

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THE CUPCAKES

1 (15.25 Ounce) Box of Spice Cake Mix (I Used Betty Crocker).
1 Cup of Water.
3 Eggs.
1 Stick (1/2 Cup) of Browned Butter.

THE CANDY CORN FROSTING

1 Cup of Brach's Mini Candy Corns, Chopped Into Smaller Pieces.
2 Sticks (1 Cup) of Unsalted Butter, Softened.
1 (8 Ounce) Block of Cream Cheese, Softened.
5 Cups of Powdered Sugar.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Place 24-26 cupcake liners into your cupcake tins and set aside.
Start by browning your butter, place your butter in your pan and on medium high heat melt your butter and stirring constantly the butter will start to bubble up and when brown flecks start to form on the bottom of the pan watch carefully and when it turns a golden brown and has a nutty smell, remove from the heat.
I placed the browned butter into the metal bowl mixing bowl to cool a little.
Then place your cake mix, water and eggs and mix until well combined.
Fill your cupcake liners 1/2 full and bake for 10-12 minutes or until the cupcakes spring back to the touch, let cool completely.

FOR THE CANDY CORN FROSTING

With a handheld or stand mixer with a paddle attachment, place your butter in the bowl and mix until light and whipped.
Now add your cream cheese and mix until well combined with the butter.
Using a knife (or blender but it was sooo loud) and chop up your candy corns into smaller pieces.
Now place your candy corn pieces into your bowl and mix until evenly distributed in your frosting.
Now, one cup at a time place your powdered sugar into your bowl and mix together until smooth.
Using a baggie or a large piping bag with the tip snipped pipe your frosting in a circular motion onto your cupcakes and garnish with a candy corn.

By Holly

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