HOLLY'S CHEAT DAY

Skillet Chocolate Chip Pie

September 9, 2015 By Holly

Happy Wednesday y’all! I hope everyone got to enjoy their long weekend as much as I did. Lots of time with friends and family (and not to mention lots of good food) always does me good 🙂 What did you guys do?

I made this pie this past weekend for one of the gatherings I attended and everyone just looooved it. Lots of comments from everyone along the lines of ‘mmm’ and ‘wooow, delicious, ‘ always a good sign in my book.

I think this pie is supposed to be more solidified in the middle, but I intentionally under cooked it (still cooked though, don’t worry) to keep more of a cookie dough-ness about it and y’all this takes yummy to a new level.

You know how cookies are super soft and gooey right before they are done cooking?…Yeah, that is the texture of this pie. This is so rich and amazing, and tastes awesome cold or warmed up (and may I suggest with some ice cream?). I hope you get to make this pie soon and have a wonderful day y’all!

Alrighty, eggs into the bowl…

all whipped up…

now add your brown sugar, granulated sugar & flour…

all mixed up…

now add your butter…

all mixed up…

now time for the chocolate chips, mix, then set aside…

pie crust into your skillet…

my attempt at making a nice looking crust (I still have a lot to learn)…

now the filling into the pie crust…

baking…

out of the oven…

and enjoy!!!

Skillet Chocolate Chip Pie

2015-09-07 18:33:18

Gooey and delicious pie filled with all of the wonderful flavors of chocolate chip cookies.

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Ingredients

1-9" Pre-Made Un-Baked Pie Crust.
2 Eggs.
1/2 Cup of All-Purpose Flour.
1/2 Cup of Light Brown Sugar, Packed.
1/2 Cup of Granulated Sugar.
1 1/2 Sticks (3/4 Cup) of Unsalted Butter, Softened.
1/2 Cup of Milk Chocolate Chips.
8" Iron Skillet or 8" Pie Plate.

Instructions

Preheat your oven to 325 degrees F.
Line your skillet with the unbaked pie crust, and either cut off the excess crust or crimp the edges, set aside.
With a handheld or stand mixer with paddle attachment beat the eggs until light and foamy.
Now add the flour, granulated sugar and brown sugar and mix again.
Then add the butter and mix until completely combined.
Now fold the chocolate chips in until evenly distributed.
Place the batter evenly into the crust and bake for 35 minutes for a gooier center, add 10-15 more minutes, place foil on top to keep the crust from burning to get a firmer center.
Let cool completely and serve.

Notes

You could definitely substitute the milk chocolate chips with semi-sweet or dark chocolate chips if that's what you prefer.

Adapted from Toll House

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

Key Lime Pie Cups

September 7, 2015 By Holly

I hope you’re all enjoying your long weekend today, and if not, I have something to help out in the fun department. Yes, I know, I know, more key lime stuff.

Other than the fact that I’m totally obsessed with key lime, I feel like that now it’s the Fall season (still waiting for the 90 degree days to stop btw) I need to get one last citrusy recipe in before it’s all apples and pumpkins. I will say though, please don’t be surprised if I still throw one in at some point in the middle of winter because ~~I do what I want~~ I’m obsessed. I know I’m totally repeating myself ~~in more ways than one~~ but mini desserts are awesome.

The assumption would be, that my cheat day appetite would tolerate nothing but humongous, decadent desserts, but mini desserts are always fun ~~more in your mouth at a time of course~~. Anyways, onto these delicious little guys…

…the super sweet but tart key lime pie mix goes so perfectly with the sugar cookie cups, they definitely balance one another out. These are so perfectly handheld and adorable, and would be wonderful to serve to any guests you might have over. Have a wonderful Labor Day!

For the cookie cups, cookie mix into the bowl…

egg & butter…

all mixed up…

into your muffin tins…

out of the oven and pressing them with a teaspoon to form the cup shape…

now for the key lime filling, egg yolks whisked up…

then the sweetened condensed milk…

key lime juice & vanilla…

all mixed up…

into your pot to heat for a bit…

after stirring & heating for a while, you can see how it’s thickened…

after your key lime mixture cools, then pipe into your cups & enjoy!!!

Key Lime Pie Cups

2015-09-03 11:32:22

Yields 30

Mini cookie cups filled with key lime pie filling.

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THE COOKIE CUPS

1 Betty Crocker Package of Ready to Bake Sugar Cookie Dough.
1 Stick (1/2 Cup) of Unsalted Butter, Softened.
1 Egg.
Mini Muffin Pans.

THE KEY LIME FILLING

3 Large Egg Yolks.
1/2 Cup of Key Lime Juice.
1 (14 Ounce) Can of Sweetened Condensed Milk.
1 Teaspoon of Vanilla Extract.
Green Sprinkles for Garnish (Optional).

FOR THE COOKIE CUPS

Preheat your oven to 350 degrees F.
Liberally spray your mini muffin tins with non stick cooking spray.
With a handheld or stand mixer with paddle attachment mix your cookie dough mix, butter and egg together until dough forms.
Roll cookie dough into 1" balls pressing slightly in the middle into your cookie pans.
Bake for 9-12 minutes or until the edges are golden brown.
As soon as you take out your cookie cups, gently press them in the middle with a 1 teaspoon sized measuring spoon to form the cup shape, let cool completely.

FOR THE KEY LIME FILLING

Whisk together your egg yolks until lighter in color and bubbly.
Then whisk in your key lime juice, vanilla and condensed milk.
Pour your key lime mixture into a medium sized pot and while constantly stirring, cook over medium to low heat for about 15 minutes to make sure the egg is cooked through, make sure to watch it so it doesn't burn.
Remove and allow to cool completely (I placed in the fridge for a couple of hours).
Once the filling is cooled either using a piping bag, a ziploc baggie or a spoon place your key lime mixture into your cookie cups, garnish with some yummy green sprinkles and enjoy!

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

Southern Belle Moscow Mule

September 4, 2015 By Holly

Happy Cocktail Friday y’all!! So excited about this long weekend guys, for reals, long weekends are the bee’s knees. If I was in charge of important things I would totally make Saturday through Monday the official weekend all of the time.

I mean, think about how awesome it would be not to have to rush ~~errands, having a life~~ everything on Saturday to be able to enjoy a little off time, or is that just me? Four day work weeks would be totally a-okay with this chickadee, what about you guys?

Soo, to get your (hopefully) long weekend off right, I’m bringing you this Southern Belle Moscow Mule. It is another lovely recipe from my favorite cocktail company Belles Organics.

I did tweak the recipe from their original one due to my lack of being able to find ginger beer, but holy moly this stuff is so good y’all. It is so light and fresh, made even more so with my lime peel and basil garnishes. This drink is dang delicious and crazy easy to make because of the wonderful Southern Belle which is a perfect blend of vodka and lemonade. Everyone have a safe and wonderful loooong weekend!

First, Southern Belle (still can’t get over how awesome their packaging is)

then ale or beer…

then some ginger ale…

and enjoy!!!

Southern Belle Moscow Mule

2015-09-02 09:48:09

Yields 1

Light and refreshing cocktail perfect for any Belle.

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Ingredients

7 Ounces of Belle's Organics Southern Belle.
3 Ounces of Ale or Your Beer of Choice.
4 Ounces of Ginger Ale.
Lime or Lemon, Grated For Garnish (Optional).
Fresh Basil For Garnish (Optional).

Instructions

Mix all ingredients together and serve.

Notes

The original recipe called for ginger beer which I could not find anywhere, so that's why I subbed out a regular ale mixed with ginger ale, if you can find ginger beer you can use that instead of the ginger ale and regular ale.
This recipe made one very large drink, but can easily be double, tripled etc.

Adapted from Belle's Organics

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

Easy Blueberry Cupcakes

September 2, 2015 By Holly

Happy Wednesday everybody!! Jeez, can y’all believe it’s September ~~again!~~ now? For reals, what happened to the year? I swear it feels like it was just the new year and I was all ‘whoa, another year has gone by, what the heck?’ and now here we are on the brink of Fall again (woohoo! best time of the year).

Anyways, onto something more fun than the ~~too quick~~ passage of time, like cupcakes. I don’t know about y’all but I love blueberry muffins ~~hello wonderful carbs~~ and I’ve always wanted to make some cupcakes reminiscent of blueberry muffins, because frosting, but per usual was having a bit of a problem finding some I liked.

Soo, what’s a girl to do?…throw a bunch of stuff in a bowl and hope for the best of course..haha just kidding but I did make this recipe up on a whim. I have to say that these are hands down the moistest cupcakes I’ve ever made, and some of my most favorite. Also, these are easy peasy to make.

You will see that I added cheesecake pudding mix to my cupcakes in hopes that it would give it a distinct cheesecake flavor. The pudding mix definitely added a little bit of cheesecake tartness to them, but more than anything it added moisture.

Soo you’re welcome to use vanilla pudding mix instead. Oh also, cream cheese frosting on these babies, because cream cheese frosting is always a good idea. Hope these cupcakes can help with your hump day! Enjoy!

Cake mix…

oil…

buttermilk…

eggs…

sour cream…

pudding mix…

all mixed up…

sugar onto the blueberries…

then 1/2 of the blueberries into the batter, mix then add the other half…

all mixed up…

then into cupcake liners…

all baked up (yeah they’re kind of fug out of the oven)…

now for the frosting, cream cheese…

mixed up, now the butter & vanilla…

all mixed up and add your sugar…

all ready to be piped, yummy!

enjoy!!!

Easy Blueberry Cupcakes

2015-08-25 13:39:53

Yields 24

Super moist cupcakes filled with fresh blueberries and topped with cream cheese frosting.

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THE CUPCAKES

1 Box of Yellow Cake Mix.
3 Eggs.
1/2 Cup of Vegetable Oil.
3/4 Cup of Buttermilk.
1 Cup of Sour Cream.
1 1/2 Cups of Blueberries
1/4 Cup of Sugar (To Roll Blueberries In).
1 (4 Ounce) Pudding Mix In Cheesecake Flavor.

THE FROSTING

2 Sticks of Unsalted Butter, Softened.
2 Blocks of Cream Cheese, Softened.
4 Cups of Powdered Sugar.
1 Tablespoon of Vanilla Extract.

FOR THE CUPCAKES

Preheat your oven to 350 degrees F.
Line 24 cupcake tins with liners and set aside.
With a handheld or stand mixer with paddle attachment mix all of your ingredients except your blueberries & sugar together until smooth, don't over mix.
In a small separate bowl place your blueberries and sugar and mix together, then add half of your blueberries into your batter, mix then add the other half.
Using an ice cream scoop, fill your cupcakes 3/4 of the way full and bake for 18-20 minutes (I took mine out at 19).
Let cupcakes cool completely.

FOR THE CREAM CHEESE FROSTING

With a handheld or stand mixer with paddle attachment, cream your cream cheese until smooth.
Now add your butter and vanilla extract and mix again until combined.
Now add your powdered sugar 1 cup at a time until smooth, and spoon or pipe onto your cooled cupcakes.

By Holly

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

Belgian Coconut Waffles

August 31, 2015 By Holly

Happy Monday!!! You know what? Mondays as a whole are pretty blagh, right? You finally have to admit the weekend is over, you can’t sleep in another day, traffic jams ~~the worst~~ and the whole ‘being an adult’ has reared its ugly head again.

You know what helps with all of the blah-ness? Waffles of course! and not just any waffles, coconut waffles that are extra giant because they’re belgian waffles. I totally adapted this recipe from Bobby Flay after seeing him making these guys one morning because they looked so darn delicious.

As I’m sure some of you have noticed, I’m a sucker for anything coconut, yum yum. Now, if you’re not partial to coconut don’t let that deter you from making these because honestly, these don’t really taste like coconut, weird I know. I think the coconut just makes these super light and fluffy and nomable ~~it’s a word now just go with it~~. If you’re still concerned about these tasting like coconut just don’t add the coconut flakes at the end, and sub out the unsweetened coconut milk (though it doesn’t taste like coconut to me either).

I would also like to throw out there that these waffles are better than any I’ve ever had at a restaurant, ever, oh yeah, I totally just said that 🙂 Have a wonderful start to your week y’all!

All ingredients into the bowl…

all mixed up…

then the coconut…

after letting it chill for a while, heat up your waffle maker and spray well with non stick spray…

waffle batter into the maker…

bake, bake, bake, yes all messy…

look at that waffle awesomeness…

and enjoy!!!

Belgian Coconut Waffles

2015-08-24 11:35:02

Yields 6

Light and fluffy coconut waffles, these are delicious.

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Ingredients

2 Cups of All-Purpose Flour.
2 Tablespoons of Granulated Sugar.
1 Tablespoon of Light Brown Sugar.
1 Tablespoon of Baking Powder.
1/4 Teaspoon of Salt.
1 1/4 Cups of Whole Milk.
1/2 Cup of Unsweetened Coconut Milk.
6 Tablespoons of Unsalted Butter.
3 Tablespoons of Canola Oil.
3 Whole Eggs.
1/3 Cup of Shredded Sweetened Coconut, Plus More For Garnish.
Belgian Waffle Maker.

Instructions

With a handheld or stand mixer with paddle attachment place all of your ingredients into the bowl except the shredded coconut and mix until smooth.
Now add the shredded coconut, and fold it in.
Cover your bowl and let it rest in the fridge for at least 30 minutes.
Now heat your waffle maker according to the directions (I put mine on the highest setting), and once heated spray your waffle maker very well bakers spray.
Now pour 3/4 cup of waffle batter into your maker and shut the lid, letting bake for 4 minutes (that was according to my waffle maker's instructions, and they were perfect).
Once all waffles are made, drizzle more butter, syrup or some toasted coconut if you like and enjoy!

Notes

Just be sure to check the instructions on your waffle maker, mine told me specifically how much batter and how long to cook etc.

Adapted from Bobby Flay

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

Key Lime Martini

August 28, 2015 By Holly

Happy Cocktail Friday Everybody!! Ok I’m just going to come out and say it…I have a key lime problem, for reals. I don’t what happened, I went from being super anti key lime for years to now being obsessed and wanting to put it in everything, like everything, hence today’s recipe.

I ~~obviously~~ had quite a bit of key lime juice hanging around, and because I didn’t want it to go bad ~~or so I told myself~~ I figured I needed to use it up and thought a key lime cocktail would be super fun. In my search for a key lime cocktail, honestly, I wasn’t having much luck, sooo I figured I would just make something up 🙂

I am loving this drink y’all, it is super tart but there is enough sweetness to keep it from being completely face puckering. I do want to point out that I used birthday cake flavored vodka because I didn’t have vanilla vodka like I wanted to use but I truly don’t think there was any difference. Have a wonderful and safe weekend everyone!

Guess what…key lime juice…

now the vodka…

some triple sec…

some sweetened condensed milk, then I forgot to photograph the milk, oops…

put some honey around the rim then dip your glasses into the sprinkles…

then enjoy!!!

Key Lime Martini

2015-08-24 08:37:01

Yields 2

Tart, but sweet martini filled with all the flavors of key lime.

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Ingredients

2/3 Cup of Key Lime Juice.
1 Ounce of Vanilla Vodka or Birthday Cake Vodka.
2 Ounces of Triple Sec.
5 Tablespoons of Sweetened Condensed Milk.
2 Tablespoons of Whole Milk.
Green Sprinkles For Garnish (Optional).

Instructions

If putting a sprinkle garnish around the edge of your glasses, pour sprinkles into a small plate, then rub honey around the edge of your glasses and place the tops of the glasses into the sprinkles until well coated.
Mix all of your ingredients together, pour into your glasses and serve 🙂

By Holly

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

Earl Grey Creme Brulee

August 26, 2015 By Holly

I know I am guilty of constantly saying OMG this is my favorite dessert, or I just looove this one best, or I can’t get enough of [fill in the blank] these days, but creme brulee is hands down my favorite dessert ever ~~and ever and ever~~.

I have gone to restaurants for my cheat day just for their creme brulee. That burnt sugar top that cracks open when your spoon hits it, the creamy custard filling, mmmm, and don’t get me started if they put whipped cream and berries on top, swooooon.

I’ve wanted to make creme brulee at home for forever but have been a big wuss about doing it because they seem so complicated, aka a lot of work.

There was also the part of heating and semi cooking the custard then baking and torching etc., etc., but I am proud to say I stopped being lamesauce and made some all by my little self 🙂 Oh, and did I mention I infused the custard with Earl Grey Tea my most favoritest kind of tea in the whole wide world?

Oh yeah, I totally did and it was sooo flipping good y’all, having done it before I knew it would be good, but dang these were super good, and not nearly as hard to make as I had expected. Have an awesome day!!!

First, cream into the pan…

nice and bubbly around the edge, time to take off of the heat…

then tea bags into the cream…

while that steeps, egg yolks & sugar into the bowl…

whisk, whisk, whisk…

while whisking, pour your steeped and slightly cooled cream into your egg mixture…

mix, mix, mix this all together…

towel and ramekins into your pan…

custard into the ramekins…

then water into the pan…

tented and in the oven…

out of the fridge and sugar on top before getting torched…(sorry no pic, holding a camera and a torch at the same time seemed slightly hazardous, hehe).

and enjoy!!!

Earl Grey Creme Brulee

2015-08-21 13:43:21

A fun take on a traditional creme brulee that is infused with Earl Grey tea.

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Ingredients

2 Cups of Heavy Cream.
6 Egg Yolks.
3 Earl Grey Teabags.
4 Tablespoons of Granulated Sugar.
Additional Sugar for Caramelization.
6 Small Ramekins.
9x13 Baking Pan.
Kitchen Torch (Optional).

Instructions

Preheat oven to 325 degrees F.
In a small pot, pour your heavy cream in and heat over medium heat stirring until the edge starts to bubble.
Remove from heat and steep your tea bags for at least 15 minutes.
While your tea is steeping, in a separate bowl place your egg yolks and sugar and whisk very well until thickened.
Now remove the tea bags, squeezing them out into the pan before removing.
Slowly pour the cream into the egg mixture whisking constantly until you have a thickened custard.
Now line your baking pan with a kitchen towel and place ramekins on top of the towel.
Fill your ramekins evenly with custard, then pour hot water into your baking dish until it reaches halfway up your ramekins.
With aluminum foil tent your pan and place in the oven.
Bake for 20 minutes, then remove the tent and continue to bake for a 10 more minutes, or until the center jiggles slightly when you shake it.
Let your ramekins cool completely then wrap each one with plastic wrap and place in the refrigerator for at least 3 hours or overnight (which I did).
When ready, evenly sprinkle the tops of your custards with granulated sugar and torch it until nice and crispy and brown.

Notes

If you don't have a kitchen torch, you can place your rack at the top of your oven set on broil and brulee your custards that way, just be sure to watch because they will get crispy in a hurry 🙂

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

The Bad Monkey

August 24, 2015 By Holly

Happy Monday everybody!! At the risk of seeming like a lush (I’m not for the record), I’m bringing y’all a totally killer drink for your Monday. Maybe you don’t want the weekend to end, maybe you need something to soften the blow that it’s Monday again, I’m not judging ~~pinky promise~~, I’m just here to share a super delicious cocktail that yours truly created.

On a recent cheat day I had a wonderful tropical cocktail at a restaurant that had banana rum in it which was delicious, and it got me thinking how versatile bananas are (that sounds weird, sorry). Seriously though, bananas can make something tropical and beachy, but then also be made warm, inviting and homey like banana bread.

Sooo, I decided to use banana rum in a cocktail that was not your typical tropical flavor. I couldn’t find anything that I liked so I just made up something 🙂 I’m not a fan of patting oneself on the back, but this drink is gooood y’all. It’s so rich, creamy and decadent, and I am just in love with this cocktail. This drink is done in a snap and beyond tasty so I hope you get to enjoy one soon, have a happy Monday!

First, milk…

now the dulce de leche all mixed up…

then the banana rum…

and enjoy!!!

The Bad Monkey

2015-08-21 09:27:02

Yields 2

A decadent cocktail filled with milk, dulce de leche and banana rum.

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Ingredients

1/2 Cup of Milk
2 Tablespoons of Dulce De Leche
4 Ounces of Banana Rum

Instructions

In a measuring cup or small bowl, place your milk and dulce de leche and mix together until blended (if you're having a hard time getting the dulce de leche to dissolve, just slightly warm up the milk beforehand).
Now add your banana rum, mix all together and serve

By Holly

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

Coconut Cream Pie Shots

August 21, 2015 By Holly

Happy Friday everyone! I’m totally bringing y’all shots today, well, of the non-alcoholic variety anyway. I’m completely obsessed with these little mini desserts of awesome.

They’re filled with coconut (one of my favs), creamy, kind of fancy looking and darn easy to make. I will at some point make a real coconut cream pie from scratch (I say so optimistically) but for now these little guys filled every coconut cream pie craving I had been having, and hello! they are so adorbs.

BTW I totally think that these would be so fun to serve at a dinner party or any little get together you might have.

Have a wonderful, fun and safe weekend y’all, any I hope you get to make these delicious and fun mini desserts.

First, pudding mix into the bowl…

now cream of coconut…

then milk…

all mixed up, then into the fridge…

cream your cream cheese…

then pudding mix into the cream cheese…

all mixed up…

then your coconut flakes in, and mix again…

then layer your glasses alternating your coconut cream pie mix and whipped cream (if you want)…

yummies!!

Coconut Cream Pie Shots

2015-08-19 18:40:17

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COCONUT CREAM PIE MIX

1 (4 Ounce) Instant Vanilla Pudding.
1/2 Cup of Cream of Coconut.
1/2 Cup of Milk.
1 (8 Ounce) Block of Cream Cheese, Softened.
1/4 Cup of Sweetened Flaked Coconut.
Additional Coconut, Toasted for Garnish (Optional).

WHIPPED CREAM

1 Cup of Heavy Whipping Cream.
1/4 Cup of Granulated Sugar.

FOR THE COCONUT CREAM PIE MIX

In a bowl place your pudding mix, cream of coconut and milk, stirring until combined then place in fridge.
With a handheld or stand mixer with paddle attachment beat your cream cheese until light and fluffy then add your pudding mixture and mix again.
Now add your flaked coconut and mix again until combined.
Place your coconut cream pie mix into the fridge for a couple of hours so it will be easier to pipe into your shot glasses.

FOR THE WHIPPED CREAM

With a handheld or stand mixer with whisk attachment, place your heavy whipping cream and sugar into your bowl and whip, whip, whip until stiff peaks form.

FOR ASSEMBLY

Place your whipping cream and coconut cream pie mix in 2 separate piping bags and alternate the whipping cream and coconut cream pie until your shot glasses are full, then enjoy.

Notes

To add toasted coconut garnish, I placed a handful of the coconut flakes on a tray in my toaster oven right next to the burners at 350 degrees for about 5 minutes, just watch very carefully so they don't burn 🙂
Also, you don't have to do layers of whipped cream and the coconut cream pie mix, you can totally just do coconut cream pie by itself.

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

Lucky Charm Krispy Treats

August 19, 2015 By Holly

I hope none of y’all have read the title of this recipe and let out a big sigh at another krispy treat recipe, especially so soon after my Snickerdoodle Krispy Treats, but honestly I just couldn’t help myself. I always seem to forget how awesome homemade krispy treats are… like, can’t quit eating until they’re all gone kind of awesome.

Let’s be real, the pre-made in the shiny bag, though tasty, don’t hold a candle to the real deal. Since I love and have always loved Lucky Charms (I’m an adult I promise), I figured melted butter and marshmallows thrown into a giant bowl of Lucky Charms couldn’t be anything less than amazing, and I was right.

Y’all, I had planned on saving some of these for my neighbor’s kids, and I almost ate the entire pan without even realizing it, please no judgement. These are sooo delicious, and now I am already planning on making other versions of these. Happy Wednesday!!

Lucky Charms into the bowl…

melt some butter…

once melted, add marshmallows, salt and vanilla…

all melted…

onto your cereal and all mixed up…

into your pan…

and enjoy!!!

Lucky Charm Krispy Treats

2015-08-17 12:52:48

Lucky Charms have never tasted so gooey and wonderful as they do in these Lucky Charm Krispy Treats.

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Ingredients

8 Cups of Lucky Charms Cereal.
1 Cup (2 Sticks) of Butter.
2 (10 Ounce) Bags of Miniature Marshmallows.
2 Tablespoons of Vanilla.
1/2 Teaspoon of Salt.
9x13 Pan.

Instructions

In a large bowl place your Lucky Charms Cereal, set aside.
Place aluminum foil into your 9x13 pan and spray with non stick spray and set aside.
In a large saucepan over low heat, melt your butter.
Once melted, add the marshmallows, vanilla and salt, stirring over low heat until marshmallows are melted, and everything is completely mixed together.
Remove your marshmallow mixture off the heat and immediately pour over cereal and gently stir together until the cereal is completely coated, then evenly spread your mixture into your foiled pan.
Let your cereal mixture cool to room temperature uncovered, and once set remove from pan by lifting out the aluminum foil and cut into pieces and enjoy!

By Holly

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