Oven Roasted Olive Bread

By Holly Sosa

This shop has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #GrabSomeCheer #CollectiveBias

Our family’s schedule has been insane lately. In a blended family, the holiday season is filled with to and from, multiple feasts, and tons of baking. While the kitchen is my favorite place to be, I can easily get burnt out from all the holiday fun so I like to keep a few tricks up my sleeve. Okay, maybe more than a few. My freezer is packed with Red Baron Pizza. No, friends this isn’t some silly play on words or an exaggeration. It’s literally filled with my kiddo’s favorite frozen pizza. Keeping these bad boys on hand saves me during the nights when I just have no energy left. I toss one or two into the oven and throw together a yummy side and everyone’s bellies are full and satisfied. My favorite side to make with our pizza is my Oven Roasted Olive Bread. My olive loving kids ensure that every last piece is enjoyed alongside their favorite pepperoni Red Baron pizza.

To make this tasty Oven Roasted Olive Bread, I start by slicing a loaf of French bread in half, long ways.

I add plenty of parmesan cheese.

And load up the bread with as many black olives as it will hold. If you prefer green add some of them too!

I add some more parmesan on top because you can never have enough cheese.

And then I pop it into the oven for about 15 minutes.

Once it’s done, I sprinkle on some garlic and parsley before cutting it into slices for us to enjoy.

This savory cheesy olive bread is so delicious and satisfying. It pairs perfectly with Red Baron pizzas and an ice cold Coca-Cola™. Since it’s the holiday season, I love to treat my family to a glass bottle for a special touch during dinnertime.

Because I purchased Red Baron and Coca-Cola together at my local Vons (find your closest Vons store here), I was able to take advantage of a Fandango movie reward and take my kiddos to see a movie. I earned $5 towards a movie ticket, with my $10 purchase of participating products in one transaction. Shoppers receive a code on the Catalina receipt and will be directed to the Fandango site to redeem the movie ticket reward. Offer ends 12/21/2017. Find out more about the Fandango offer and how you can get yours here.

Enjoy a Red Baron pizza and Coca-Cola this holiday season with your family. Your schedule will thank you and so will your family, I promise. Not only because of the delicious meal, but because of the rad Fandango offer.

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Pizza Salad

By Holly Sosa

This shop has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #WinCoPizzaNight #CollectiveBias

During the holiday season, you can usually find me baking up a storm in my kitchen. I love the holidays, the soft glow of Christmas lights, the steaming hot cocoa, and yes, I even love the cheesy holiday movies (anyone else have them on repeat all day?). While I love to be in the kitchen, the holidays are such a crazy busy time for our family that I like to keep a few quick meal solutions up my sleeve. One of my favorite ways to save some time during the holidays is to pick up WinCo’s ready to bake pizzas and some Coca-Cola® (because what is pizza without Coke?!) while I’m out doing my usual weekly grocery shopping. I can’t be the only mom who doesn’t like to cook on grocery shopping day, right?

My husband and kiddos love when I bring home a couple of WinCo’s take and bake pizzas because as far as they’re all concerned, pizza is life! Whenever I bring home their favorite pizza, I also like to create a quick pizza salad for the side to ensure they’re getting some greens. My Pizza Salad recipe is a zesty, flavor filled side dish that everyone loves. It’s filled with all of the best pizza toppings like black olives, pepperoni, parmesan, and even pepperoncinis..

I start by chopping up an entire head of lettuce.

I add in a generous amount of pepperonis.

And salami.

Then I add in black olives.

And pepperoncinis.

And finally plenty of parmesan.

I toss the salad up to ensure maximum topping spreadage (is that even a real word, if not it is now!).

My kiddos love to top theirs with ranch dressing, but my husband and I prefer italian dressing.

This Pizza Salad is a great side pairing for WinCo’s take and bake pizzas. And whenI add Coca-Cola to the mix, my taste buds do a little happy dance. This meal is the perfect formula to a simple and quick meal solution during the busy holiday season. Save $1 when you buy any WinCo Pizza and (2) 2-Liter Coca-Cola Beverages! (Offer Ends 2/28/18).

WinCo always offers low prices and I don’t need to clip coupons or worry about bringing in an ad to save money. They limit their advertising, saving them millions of dollars, that they then pass on as lower prices to customers like me. They’re an employee-owned company that always offers quality items at low prices.

Be sure to follow WinCo on Facebook where you can get all the latest updates on their amazing low prices, fresh food, and more. Make sure to visit a WinCo store near you to take advantage of their Coca-Cola and pizza offer. You can also follow WinCo on Pinterest, Twitter, Snapchat (handle ilovewinco) and Instagram to get in on even more money saving fun!

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The Best Ever Snickerdoodles Recipe

By Holly Sosa

When it comes to holiday cookies, I don’t discriminate. I’ll take any and every cookie offered my way and while I have mad love for cookie season, I have to admit there can only be one ultimate holiday cookie: the Snickerdoodle. Soft, chewy, and filled with sugary cinnamon flavor it’s my holiday favorite. These classic cookies are simple to make and usually the ingredients needed to create them are always on hand in my pantry; so when Bob’s Red Mill asked if I would partner with them on my favorite holiday cookie to gift to my family and friends, the Snickerdoodle was a total no brainer.

I start by creaming butter, shortening, and sugar together in my stand mixer.

I add in some eggs and vanilla.

Then some flour (Bob’s Red Mill of course), cream of tartar, baking soda, and salt.

Once combined, I pop the dough into the fridge for about an hour to firm up and make them easier to roll.

Meanwhile, I mix together some sugar and cinnamon in a bowl.

After the dough has firmed up, I remove the dough from the fridge and begin rolling the dough into roughly two-inch balls.

I roll each ball of dough in the cinnamon sugar mixture and transfer it to a baking sheet that I prepared with some nonstick cooking spray.

I bake the cookies in a 375F oven for roughly eight minutes before removing them to cool.

These Snickerdoodles are slightly crisp on the outside and soft and chewy on the inside. The perfect cookie ratio of crispy and chewy with that familiar cinnamon sugar flavor that takes me right back to grandma’s kitchen during Christmas.

Food is my love language and by now, friends, most of you know this about me. And with this research to back it up, it’s no wonder I love cooking and baking for my loved ones! According to psychologists, baking for others promotes a sense of wellbeing and benefits the baker as much as, if not more, than the recipient. When I gift my creations to family and friends, it is truly a gift from my heart and these Snickerdoodles are no exception. Made with love, baked with Bob’s, and wrapped up with care, I know I’m gifting the highest quality treat I can deliver.

Yum
Best Ever Snickerdoodles Recipe

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups Bob’s Red Mill Organic All Purpose Baking Flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons white sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. In a mixing bowl, cream together butter, shortening, and sugar.
  2. Add in eggs and vanilla and mix until combined.
  3. Add in flour, baking soda, salt, and cream of tartar and mix until just combined.
  4. Transfer dough to fridge to firm for about an hour.
  5. Mix together sugar and cinnamon in small dish.
  6. Remove dough from fridge and form dough into two inch balls.
  7. Roll each ball in cinnamon mixture and transfer to prepared baking sheet.
  8. Bake in a 375F oven for eight minutes and remove to cool completely.
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For even more holiday baking inspiration featuring my favorite baking brand be sure to visit the Bob’s Red Mill website. You can also click here to get a coupon for $1 off your next Bob’s Red Mill purchase to bake your own holiday goodies.

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10 Thanksgiving Pie Recipes

By Holly Sosa

Thanksgiving isn’t Thanksgiving without pie. Stuffing our bellies with the holiday feast just isn’t enough because we all look forward to the pie at the end of it all. Just when we think we can’t possibly eat another bite, we catch a glance of a perfect ooey gooey pecan pie out of the corner of our eye and we know that rolling home will be the only option. When I cook the feast for my family, I bake one each of the classic pumpkin and apple pies, but I also like to throw in a wildcard (this year it will be Butterbeer Pie, listed below). These Thanksgiving Pie recipes are meant to inspire your own wildcard pie for the annual dessert table.

Brown Sugar Peach Crumble Pie from Sally’s Baking Addiction

Butterbeer Pie from Delish

Pumpkin Meringue Pie from The Pioneer Woman

Cinnamon Pie from A Spicy Perspective

Pumpkin Spice Latte Tiramisu from Picture the Recipe

Easy Southern Sweet Potato Pie from Grits and Pinecones

Petite Brown Sugar Honeycrisp Galette from Wry Toast

Best Pecan Pie Recipe from Gimmie Some Oven

Salted Caramel Pecan Chocolate Pie from Crazy for Crust

Black Forest Pie from A Cookie Named Desire

This year, I’m all about that Butterbeer Pie, but I’m not sure I can resist trying my hand at the Black Forest Pie. Perhaps we should create a holiday dedicated to just eating pie? We could call it Piesgiving and there would be no guilt allowed; only eating and refilling your friends plates with more pie. Banks and businesses would close so we could focus solely on pie eating and making. What say you, friends? See you next year at Piesgiving?

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Pumpkin Pie Crumb Bars

By Holly Sosa

Pumpkin is the official flavor of fall. And if it’s not official, I think it should be. Call me basic, but pumpkin season is here and I’m embracing every moment of it. These Pumpkin Pie Crumb Bars are a pumpkin based recipe that even the haters will jump on board for (just long enough to devour their slice). With cookie crust, a pumpkin pie filling, and an oatmeal crumb topping, they’re delectable and satisfying.

I start making the the crust by whisking together some flour, oats, salt, and baking soda in a mixing bowl. Then I add in some white and brown sugar and mix it all together until there are no clumps.

I add in some melted butter and vanilla and stir everything together until coated.

I transfer half of the the mixture to a prepared square baking dish and press it all down firmly before baking it for about fifteen minutes in a 350F oven.

While the crust bakes, I wash out my mixing bowl, dry it and then add in white and brown sugar, some cinnamon, nutmeg, ginger, cloves, and salt. I mix this all together until combined.

I add one whole egg, one egg yolk, and vanilla and combine it with the sugar mixture.

Next I toss in some pumpkin puree and half and half and stir everything together until well combined.

The pumpkin filling gets poured over the cookie crust and baked for an additional fifteen minutes.

Once the bars have cooked for fifteen minutes, they get removed from the oven and I sprinkle the remaining oat mixture over the top, crumbling as I go.

The bars get popped back into the oven on the top rack and baked for about twenty minutes or until the bars have set (just a slight jiggle) have a nice golden color.

Once the Pumpkin Pie Crumb Bars are cooked, they get removed from the oven and cool for about an hour. They can be served warm with a dollop of ice cream or refrigerated (my preference) to enjoy once they’ve cooled through completely. Regardless, both options are positively delicious and welcome the fall with warm and spicy flavors.

Yum
Pumpkin Pie Crumb Bars

Ingredients

    Cookie Crust & Crumble Topping
  • 1 1/4 cups flour
  • 1 1/4 cups quick cooking oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 3/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • Pumpkin Pie Filling
  • 1/4 cup white sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups canned pumpkin puree
  • 1/3 cup half and half
  • whipped cream and cinnamon for serving, optional

Instructions

    Cookie Crust & Crumble Topping
  1. In a mixing bowl combine flour, oats, salt, and baking soda.
  2. Add white and brown sugar and combine.
  3. Combine melted butter and vanilla in a small bowl and add to mixture, stirring together until all ingredients are coated.
  4. Press half of the mixture into prepared 8×8 baking dish
  5. Bake in 350F degree oven for 15 minutes.
  6. Pumpkin Pie Filling
  7. In a large mixing bowl, combine white sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt.
  8. Add egg, egg yolk, and vanilla and stir until well combined.
  9. Stir in pumpkin and half and half.
  10. Pour mixture over baked cookie portion and return to oven to bake for fifteen minutes.
  11. Remove bars from oven and sprinkle remaining cookie crumb mixture over top, breaking into crumbs.
  12. Return to oven on top rack and bake twenty to twenty five minutes until golden.
  13. Remove from oven and allow to cool for one hour at room temperature before transferring to fridge.
  14. Cut into squares and serve with whipped cream and cinnamon.
  15. Alternately, squares can be served warm with ice cream and cinnamon on top.
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The Best Thanksgiving Turkey Recipe Ever

By Holly Sosa

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #TurkeyDayTips #CollectiveBias

I remember the first time I attempted to cook Thanksgiving dinner. My sister and I decided to create everything from scratch for my dad and our boyfriends when we were teenagers. Why we thought we could take on the task of cooking an entire holiday meal from scratch when our only culinary skills at the time were microwaving easy mac, I can’t fathom, but we had motivation and armed ourselves with printed recipes for every dish we planned for the feast. From scratch cranberry sauce and pumpkin pie, a roasted turkey, mashed potatoes, and all the classics. We prepared our turkey with my boyfriend’s help and somehow managed to get it into the oven only to realize an hour later that we never pulled out the innards. We managed to rescue our turkey and mastered the let’s just wing it technique with everything else. In the end, our feast was special and memorable, despite our lack of know how. We didn’t burn a thing and nearly everything at the table was edible. Since those days, both my sister and I have grown in our culinary skills and have learned how to plan ahead and put together a Thanksgiving feast for our own families. Over the years I’ve learned that every Thanksgiving has three essential ingredients: good wine, a delicious turkey, and decadent pie. Everything else is secondary. As long as you have the Thanksgiving trifecta, you’re practically a professional. No from scratch cranberry sauce necessary (although welcome).

I’ve experimented with all kinds of ways to cook the best Thanksgiving turkey recipe ever. From deep fried to baked to barbecued, and the verdict is that a brined Butterball turkey makes for the best kind of turkey. All natural high quality turkey that, once immersed into brine becomes fully flavored down to the bone. Once it’s brine bath is over and it’s baked low and slow the skin becomes slightly crispy and the tender meat is full of flavorful juices. This best Thanksgiving turkey recipe ever fills my home with the aromatics only a perfect turkey can. To score savings on that Thanksgiving turkey and all your other holiday needs from brands like Butterball, Woodbridge and Marie Callender’s, download Shopkick.

I’ve also got a special place in my heart because only Butterball has a Turkey Talk-Line where a team of turkey experts is waiting to answer all of the important cooking questions and is accessible however works easier for me: text (844-877-3456), call (1-800-BUTTERBALL), or live chat. Even this mama with fourteen Thanksgivings under her belt needs a turkey hotline.

To create the brine, I grab a large stockpot and fill it with one gallon of vegetable stock, plenty of kosher salt, some brown sugar, whole peppercorns, some allspice berries, and some candied ginger. I bring it all to a boil over medium high heat, stirring until the sugar and salt dissolve completely. Then I remove the pot from the heat to cool down to room temperature before popping it into the fridge.

The day before Thanksgiving, I grab a cooler (a bucket works too) and fill it with a gallon of ice water and the brine along with plenty of additional ice before adding in the turkey (innards removed this time), breast down. The turkey bathes in the brine overnight and I flip it once halfway through.

On Thanksgiving morning, I grab the bucket and pull out the turkey, wash him down in cold water, and place him on a large roasting rack. While the oven preheats, I pat down the turkey with paper towels, grab some softened butter, and give him a nice butter massage. I pull the skin away from the muscles and rub butter under there as well. It’s essential for the crispy skin part, which we fight over every Thanksgiving here in the Sosa house.

The turkey goes into a 325F oven for about fifteen minutes per pound until the thickest part of the breast reaches an internal temperature of 165F. I baste the turkey in the juices that fall into the pan every hour or so and I don’t cover it at all because crispy skin. But if the skin gets too brown for your liking, pull it out of the oven, cover it in tinfoil, and pop it back into the oven to finish cooking.

Once the turkey is finished, I cover it with tinfoil and let it rest for about fifteen minutes before carving. That fifteen minutes is the perfect time to pour myself a glass of wine, if I haven’t already. I usually pop open a bottle of Woodbridge as soon as Santa closes the big parade and I’ve finished my annual Thanksgiving-is-here-and-this-year-has-been-incredible-and-I’m-so-thankful-for-my-family-and-life-and-crispy-turkey-skin cry. The Woodbridge Red Blend wine, my choice for this year’s feast, offers warm and toasty aromas and flavor notes of blackberry, vanilla, and baking spices. It’s full and rich with a long, flavorful finish that pairs well with holiday favorites like the best Thanksgiving turkey recipe ever.

After we’ve enjoyed our turkey and feast, it’s pie time. No polite obligatory wait time with my kids. It’s turkey and pie day, lady! We use Marie Callender’s pies every year. It saves me time, allowing me to focus on my turkey and annual parade cry, while still offering that homemade from scratch taste (because they are!) that our Thanksgiving feast desires. Pumpkin and Dutch Apple are mandatory and finish off our meal on a high note.

Take advantage of these special offers on Shopkick when you purchase these Thanksgiving trifecta essentials!

The Thanksgiving trifecta has served me well over the years. Feeding people is my love language and I live for the holidays, but I think it’s important to not get too caught up trying to create a perfect meal. Keeping it simple, with a few essentials, means I have time to enjoy the holidays with my husband and children.

Yum
The Best Thanksgiving Turkey Recipe Ever

Ingredients

  • one 14 to 16-pound frozen Butterball turkey
  • 4 quarts vegetable broth
  • 1 cup kosher salt
  • 1/2 cup brown sugar, packed
  • 1 tablespoon whole black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 tablespoons candied ginger, chopped
  • 1 gallon water, iced
  • ice
  • butter (for roasting)

Instructions

  1. In a large stock pot, combine broth, salt, brown sugar, peppercorns, allspice, and ginger and bring to a boil.
  2. Once sugar and salt has completely dissolved, remove from heat and allow brine to come to room temperature.
  3. Place into fridge until ready to use.
  4. The morning before Thanksgiving, add brine, iced water, and ice to cooler or bucket and place turkey in, breast down.
  5. Flip turkey halfway through overnight brining.
  6. Morning of Thanksgiving, remove turkey from brine and rinse with cold water before placing on baking rack and patting dry with paper towels.
  7. Rub turkey with butter all over skin and underneath skin over the muscles.
  8. Bake in a 325F oven for fifteen minutes per pound or until internal temperature of thickest part of breast reaches 165F, basting hourly.
  9. Once cooked, remove turkey from oven and cover with tinfoil to rest for fifteen minutes before carving.
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Chocolate Coffee Truffles

By Holly Sosa

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GrabHolidayHappiness #CollectiveBias

During the holiday season, I practically live in the kitchen. I love entertaining family and friends, feeding them my best and most festive concoctions, listening to jazzy Christmas music, and enjoying a strong cup of Dunkin’ Donuts coffee before they drive off into the wintry night. One of my favorite treats to feed my guests are these decadent Chocolate Coffee Truffles, which are filled with creamy chocolate and bold Dunkin’ Donuts coffee. They’re a perfect one bite dessert that melt in your mouth.

I start by melting down some chocolate chips in a glass bowl over a pot filled with water. Melting the chocolate gently like this helps to keep it from drying with white bubbles.

In a separate saucepan, I add some heavy cream, brewed (extra strong) Dunkin’ Donuts Original Blend Ground Coffee, some instant coffee granules and melt it all together. Dunkin’ Donuts is the brand that keeps this baking babe going strong. As a mom, coffee is practically my life force and Dunkin’ Donuts delivers my morning (who am I kidding, all day) beverage faithfully to keep me going all day long, ensuring I make the most of my day. The flavor is so smooth, delicious, and high quality that it translates into my holiday baking effortlessly.

Once the chocolate chips have melted completely, I add the coffee mixture and stir it all together until well combined.

The mixture then gets transferred to a loaf pan that I prepared with some parchment paper and nonstick spray. I pop it into the fridge to set for about two to three hours.

Once the chocolate has set, I remove the loaf pan from the fridge and start forming the doughy chocolate into one inch balls with my hands.

Once the dough is all formed into balls, I pop them back into the fridge while I melt some more chocolate using the glass bowl over boiling water method.

Using a fork, I dunk the balls into the melted chocolate to coat them and then transfer them to a plate lined with parchment paper.

I garnish them with some coffee beans and then they go back into the fridge to set completely for about an hour.

These Chocolate Coffee Truffles are filled with sweet chocolate and the smooth flavor from Dunkin’ Donuts coffee, marrying to two into a perfect morsel of holiday love. Anytime I make these tasty treats, they’re devoured by my guests in minutes. They’re always the first dessert to disappear.

Yum
Chocolate Coffee Truffles

Ingredients

  • 2 cups chocolate chips
  • 5 tablespoons heavy cream
  • 3 tablespoons strongly brewed Dunkin’ Donuts coffee
  • 1 tablespoon instant coffee granules

Instructions

  1. Fill a saucepan with water and place a glass bowl on top. Melt one cup of the chocolate chips in the glass bowl.
  2. In a separate saucepan, combine heavy cream, coffee, and granules until boiling.
  3. Combine coffee mixture with melted chocolate and transfer to prepared loaf pan.
  4. Refrigerate for three hours to set.
  5. Once chocolate has set to a dough-like consistency, remove from fridge and form into one inch balls with hands.
  6. Transfer balls back into fridge.
  7. Melt the other cup of chocolate chips in the same glass bowl.
  8. Remove balls from ridge and drop one at a time into melted chocolate to coat, using a form to remove and set on a prepared plate.
  9. Garnish with coffee beans, cocoa powder, or whatever you prefer.
  10. Refrigerate for an additional hour to set.
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Brown Butter Garlic Carrots

By Holly Sosa

This post contains affiliate links.

Two things in life I deeply admire: buttah and garlic. I mean, they’re practically guaranteed to make any meal delicious. These Brown Butter Garlic Carrots embrace both of the ingredients for a flavor filled side dish that’s perfect for any table during any season, but they’re a favorite Thanksgiving side dish of mine and I love serving them among the turkey, stuffing, and other classics.

I start by melting a generous amount of butter over a skillet (here’s the one I use) until it’s nice and brown.

I add in plenty, oh and I do mean plenty, of garlic and sauté it in the butter for about a minute (garlic cooks quickly in a skillet and I don’t want it to burn) before adding carrots.

I give it all a good stir and add in some honey and a bit of thyme.

I transfer the skillet right into my oven, which I preheated to 425F, and cook the carrots for about 15-20 minutes until my carrots are tender.

When the carrots come out, they’re drenched in buttery garlic flavor and positively drool worthy. My veggie hating kiddos even enjoy these carrots. They’ve become a holiday favorite in my home, but they’re a great side dish for any meal.

Yum
Brown Butter Garlic Carrots

Ingredients

  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 pound carrots
  • 1/4 teaspoon salt
  • ground black pepper, to taste
  • 1/2 tablespoon honey
  • 1 teaspoon thyme

Instructions

  1. In a large skillet, melt butter until brown.
  2. Add in garlic and sauté about one minute.
  3. Add carrots, salt, pepper, honey, and thyme and combine.
  4. Transfer skillet to preheated 425F oven and bake for 15-20 minutes until carrots are tender.
  5. Serve immediately.
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Slow Cooker Candied Cinnamon Pecans

By Holly Sosa

This post contains affiliate links.

Making Candied Cinnamon Pecans should be on everyone’s holiday bucket list. Not only do they offer the classic cinnamon sugar flavor everyone loves, but they’re also so simple to make that even the busiest of us can find a few minutes to spare to toss the ingredients into a slow cooker.

To make these Slow Cooker Candied Cinnamon Pecans, start by beating together egg whites and vanilla in a medium sized bowl until frothy.

Add in your pecans, some sugar, brown sugar, and cinnamon and mix it all together.

Transfer pecans to a slow cooker that has been prepared with some nonstick cooking spray and cook on low for about three hours, stirring the pecans about every hour.

About half an hour before they’re finished, add in some water and stir.

Once the pecans are done, transfer them to a baking mat to cool. This will ensure crispy exteriors, which we all know if the very best part about Candied Cinamon Pecans, right?

These perfectly candied pecans not only taste like the holidays, but look gorgeous in a glass candy dish (here’s my clear glass pumpkin candy dish). They make great gifts when wrapped up in cellophane bags or holiday food containers, but I prefer to gift them in clear containers with a chalkboard sticker or in a brown paper bag with ribbon tied around it. Of course, filling a mason jar with them is also a lovely option.

Yum
Slow Cooker Candied Cinnamon Pecans

Ingredients

  • 1 large egg white
  • 2 teaspoons vanilla extract
  • 4 cups pecan halves
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 5 teaspoons cinnamon
  • 1/4 cup water

Instructions

  1. In a medium bowl, combine egg whites with vanilla and beat until frothy.
  2. Add pecans, sugar, brown sugar, and cinnamon and mix well.
  3. Transfer pecans to slow cooker prepared with nonstick cooking spray.
  4. Cook on low for three hours, stirring every hour.
  5. Half an hour before pecans are done, add in water and stir.
  6. Once finished, transfer pecans to baking sheet and spread out to cool.
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Quick Mongolian Beef Lettuce Wraps

By Holly Sosa

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. P.F. Chang‘s and P.F. Chang‘s Home Menu® are registered trademarks owned by P.F. Chang‘s China Bistro, Inc. and are used with permission. #AuthenticMadeEasy #CollectiveBias

Busy weeknights are a regular occurrence in my home. Between weekly community group meetings and school events, cooking for my family has become a competitive sport, ha! I’ve learned that having some quick and easy recipes on hand helps to keep me a little less frazzled about dinnertime and my family’s bellies full. I’m not one to sacrifice flavor, so I’m known for being picky about which recipes make the cut. Fast and easy doesn’t always mean delicious, but I know when I use the new P.F. Chang’s® Home Menu sauces, I’m practically guaranteed a mouthwateringly tasty meal. My recipe for these Quick Mongolian Beef Lettuce Wraps delivers all the bold Asian flavor I love in an easy recipe.

In a skillet, I add some ground beef and finely diced onion along with some salt and pepper and cook it all together until the beef is no longer pink and the onions are translucent.

Then I add in some garlic and ginger.

And here’s where the flavor makes it’s appearance with a hefty drizzling of P.F. Chang’s Home Menu Mongolian sauce. They make a variety of sauces in flavors like the newest addition, Soy, along with Sesame, Kung Pao, and Teriyaki, any of which would work beautifully in this recipe.

Next I add in some green onion and water chestnuts and let everything come to a simmer, allowing that delicious sauce to penetrate the meat and veggies.

Once it’s done, I serve the beef inside a fresh piece of romaine lettuce for a fresh crunch.

These versatile Quick Mongolian Beef Lettuce Wraps are a delicious weeknight meal solution for moms like me who refuse to sacrifice flavor when pulling together a last minute meal. The new P.F. Chang’s Home Menu sauces, available at Walmart, are going to be a regular flavor saver in these parts and will be readily available in my pantry for when I want to add easy Asian flavor to not just my quick weeknight meals, but any of our dinners.

Yum
Quick Mongolian Beef Lettuce Wraps

Ingredients

  • 2 pounds lean ground beef
  • 1 large onion, finely diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 large garlic cloves, minced
  • 2 teaspoons ground ginger
  • 1/3 cup P.F. Chang’s Home Menu Mongolian sauce (or other flavor of choice)
  • 1/2 cup green onion, chopped
  • 1 can sliced water chestnuts, drained and chopped
  • romaine lettuce leaves, for serving

Instructions

  1. In a large skillet, cook beef and onion together until pork is no longer pink.
  2. Add salt, pepper, garlic, and ginger and allow flavors to marry for about a minute.
  3. Add P.F. Chang’s Home Menu sauce and stir to combine, allowing flavors to simmer together for an additional two to three minutes.
  4. Add water chestnuts and green onion and stir frequently until chestnuts have warmed through.
  5. Serve inside romaine lettuce leaves topped with cilantro.
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For more P.F. Chang’s Home Menu sauce inspired recipes from bloggers like me, be sure to visit the social hub where we’ve gathered our favorites.

P.F. Chang’s and P.F. Chang’s Home Menu® are registered trademarks owned by P.F. Chang’s China Bistro, Inc. and are used with permission.

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