HOLLY'S CHEAT DAY

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.

Write a review

Save Recipe

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.

Write a review

Save Recipe

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.

Write a review

Save Recipe

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.

Write a review

Save Recipe

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.

Write a review

Save Recipe

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.

Write a review

Save Recipe

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/

Gingerbread Cupcakes with Caramel Icing

December 17, 2014 By Holly

I seriously say this every year, but it seems especially true this year..I cannot believe it’s almost Christmas again. No joke y’all what in the world happened to the year? As a kid, December felt like the longest month ever waiting in anticipation for Christmas, now, as an adult ~~yeah right, I’m so not an adult~~ it’s always down to the wire trying to get all of my shopping done. Don’t even get me started on people who start announcing in October how many weekends there are left to shop, I don’t need that kind of pressure people, please simmer down. Buuuut, on a bright note, being this close to Christmas in my house means gingerbread men. It’s a family tradition to gather at my parents house and myself, my mom and the sisters all bake ~~stuff our faces~~ and decorate gingerbread men. As a cupcake aficionado I thought how awesome it would be to have the g-men in cupcake form, and whoa nelly are these ever awesome. This cake is teeming with gingerbread flavor, practically overflowing y’all in the best way of course, and these are soooo moist. The frosting, well it is absolutely the perfect sweet accent to this spice cake. I also found these super cute ~~even with their slightly creepy smiles~~ gingerbread men at Trader Joe’s that are perfect toppers. These are super fabulous, make them 🙂

With your butter and brown sugar…

Cream them together until smooth…

Now add your eggs…

My sous chef…

Now add your molasses…

Mix, mix, mix…

Add flour, baking soda, baking powder, salt…

Mix, mix, mix, then add your milk…

Place in your cupcake liners…

While your cupcakes are baking..for the frosting, put your butter, sugar, milk, and salt into your pan…

Melt it all down together…

Bring to a boil…

After cooling slightly, place in your bowl…

Add your powdered sugar…

Mix, mix and we will pretend there is a pic of the cream cheese that has been added…

Then go to nosh city ~~yes, I just said that~~ on these cupcakes…

Gingerbread Cupcakes with Caramel Icing

2014-12-15 13:43:45

Yields 32

A rich and super moist gingerbread cupcake topped with a decadent caramel cream cheese frosting.

Write a review

Save Recipe

FOR THE CUPCAKES

2 Sticks (1 Cup) of unsalted butter, softened.
1 Cup of Light Brown Sugar.
2 Eggs.
1 Cup of Molasses.
1 Tablespoon of Vanilla.
2 1/3 Cup of All Purpose Flour.
1 Teaspoon of Baking Powder.
2 Teaspoons of Ground Cinnamon.
1 Teaspoon of Salt.
1 Cup of Whole Milk.

FOR THE ICING

3 Tablespoons of Unsalted Butter, Softened.
1 Cup of Brown Sugar.
1/2 Cup of Evaporated Milk.
1/8 Teaspoon of Salt.
3 3/4 Cups of Powdered Sugar.
10 Ounces of Cream Cheese, Softened.
3/4 Teaspoon of Vanilla.

CUPCAKES

Preheat your oven 350 degrees F.
Line 24+ (this recipe makes 32) cupcake tins with paper liners.
With a handheld or stand mixer with paddle attachment, beat your butter and brown sugar together until light and fluffy.
Add your eggs and beat in.
Now add your molasses and vanilla extract, mix until well incorporated.
Add your salt, baking powder, baking soda, and flour and mix until incorporated.
Now mix in your milk.
Fill your cupcake liners 3/4 full with your batter.
Bake your cupcakes 18-20 minutes (I took mine out at 19) or until your cupcakes spring back at your touch. Let your cupcakes cool in the tins and take them out after 15 minutes.

ICING

In a small saucepan on medium heat, melt your butter, brown sugar, salt and evaporated milk.
Bring to a boil and remove from the heat, let cool slightly and pour into your mixing bowl.
Now add your powdered sugar and vanilla and beat until well mixed.
Now add your cream cheese and beat in until well incorporated.
Cover and put in the refrigerator until it is completely cooled.

Notes

I sprayed my measuring cup with non-stick cooking spray before measuring my molasses, it makes it so much easier to pour.
You probably don't have to use whole milk in the cupcake batter, but it definitely adds flavor.
While baking, these cupcakes do tend to sink in the middle, no worries, that's normal.

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

Apple Blackberry Crunch

December 15, 2014 By Holly

So, I have been all about some super quick and easy, but delicious recipes these days–anybody else running around like a crazy person of late?..good it’s not just me. This one is definitely no different. This is another recipe that comes from a recipe box (yes box, recipes written on cards kept in a box were apparently a thing back in the day) given to my mom when my parents got married. My mom has improved upon the recipe over the years (more butter, more sugar, no nuts) and then passed it down to me. Y’all are not gonna believe how easy this is to throw together, but people are gonna think you labored away making a fancy cobbler with an awesome buttery, streusel-esque top. What’s great is that you can use whatever kind of fruit or mixture of fruit you like, apple, blackberry and cherry just happen to be my favs for this, but, totally up to you. Also, I highly recommend you serve this warm with a scoop of ice cream on top…you’re welcome.

Put your sugar on your frozen blackberries…

Place your apple pie filling in the bottom of your pan…

Now your cherry pie filling…

Now your sweetened blackberries…

Sprinkle your cake mix all on the top…

Then pour all of that amazing melted butter…

Now more sugar sprinkled (so awesomely decadent)…

Now enjoy this delicious and beautiful dessert…

Apple Blackberry Crunch

2014-12-11 11:33:57

A delicious and easy to make cobbler with an incredible buttery streusel topping

Write a review

Save Recipe

Ingredients

1 Can of Apple Pie Filling.
1 Can of Cherry Pie Filling.
1-14 Ounce Bag of Frozen Blackberries.
3/4 Cup of Granulated Sugar (to be poured on blackberries).
1 Package of White Cake Mix (can substitute yellow cake)
1 1/2 Cups of Unsalted Butter, Melted.
1 Cup of Sugar (to be poured on top of cobbler).

Instructions

Preheat your oven to 350 degrees F.
Spray or butter a 9x13 pan.
In a small bowl, pour your frozen blackberries and pour your 3/4 cup of sugar and toss until thoroughly coated and set aside.
Spread your whole can of apple pie filling in the bottom of the pan.
Now spread your cherry pie filling on top of your apples.
Now evenly pour your cake mix on top of the cherry pie filling.
Evenly pour the 1 1/2 cups of melted butter on top of the cake mix.
Now evenly sprinkle the 1 cup of sugar on top of the butter.
Bake the cobbler for 45-50 minutes or until golden and bubbly.
Serve warm and maybe throw some ice cream on top :-).

Notes

You can totally use whatever kind of fruit you like, mix and match as much as you want, totally your preference.

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

M & M Cookie Bars

December 12, 2014 By Holly

I have to be honest, it has been super crazy banana pants busy around here for me recently. Not only have there been a million holiday things to do but I just finished taking the LSAT exam ~~for the 2nd time, sheesh~~, you know the one that Reese Witherspoon in Legally Blonde took and got an almost perfect score, then got into Harvard Law School ~~yeah right~~, yeah, that one. After not receiving the best score in the world ~~or even close~~ last year, I have been working with a private tutor several times a week for months, and then throw on work, and just life in general, phew, super crazy…sooo after finishing my test I couldn’t wait to start my cheat day ~~to stress eat~~, but after all of that madness the last thing I wanted to do was spend an inordinate amount of time making something awesome, hence the recipe I am about to show you. I kept seeing these cake mix cookies and cake mix cookie bars popping up everywhere on Pinterest, and people lamenting about how awesomely delicious and easy these are to make so I thought, bingo, those will be perfect, and then I thought how fun and colorful some mini M&M’s added would be too. Oh my, are they ever, I’m honestly not sure I was expecting these to be as good as they are, and super duper easy peasy to make. Obviously, I shared these with my family and they absolutely loved them and no joke I think I ate half the pan –zero shame y’all they’re that good.

So, take your cake mix and dry pudding mix…

Then add your oil and water…

Add your eggs…

Mix, mix, mix…

Now add the delicious mini M&M’s…

This is what your batter will look like, feel free to get a spoonful, so good…

Then pour your batter in your pan, it’s pretty darn thick y’all…

Baking up…your house is gonna smell like cake and cookies…

These are so soft and moist with the slight crunch of the mini M&M’s…

mmmm…

M & M Cookie Bars

2014-12-10 13:35:38

super soft and moist cookie bars with mini M&M's made from a cake mix

Write a review

Save Recipe

Ingredients

1 Box of Yellow Cake Mix.
1 Small Serving Size Box of Instant French Vanilla Pudding.
1/4 Cup of Water.
3/4 Cup of Vegetable Oil
2 Large Eggs.
3/4 Cup of Mini M&M's.

Instructions

Preheat your oven to 350 degrees F.
With a handheld or stand mixer with paddle attachment, put your cake mix and pudding mix into the bowl, whisk together.
Now add your water, vegetable oil, and eggs.
When all are combined add your M&M's and mix until incorporated evenly.
Pour your batter in a buttered or sprayed 9x13 pan and I baked mine for precisely 22 minutes and they were perfect.
See, told ya it was easy 😉

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

The Best Cornbread Dressing

December 10, 2014 By Holly

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.

Write a review

Save Recipe

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/