Crazy Easy Potato Soup & Simple Drop Biscuits

By Holly Sosa

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Treat your SOUP-er significant other to a delicious meal!

My husband and I spent this past Valentine’s Day apart. With our family embarking on our cross country move, it’s been a complicated season of life for us. Husband is already working up in Northern Michigan while the kiddos and I stay back here in Southern California packing our home up and tying loose ends. My love language is food and it’s how I best communicate my love for my family and friends, and with my home mostly in boxes, I just don’t have the resources to make meals like I’d want to. Thankfully, I’ve found some incredible meal solutions and one of my favorites are the Idahoan® Steakhouse® Soups. They’re rich, creamy, and taste like they were made from scratch and slow cooked in a restaurant, but take just five minutes over a stove! All I do is whip up some quick and easy drop biscuits and I’ve got a meal that tastes amazing!

To make the biscuits, I start by adding some flour, sugar, baking soda, baking powder, salt, pepper, and garlic powder to a large bowl. I whisk it all together until all the ingredients have incorporated.

I add in some cubed butter and dive in with my hands to mix it all together until it’s a crumbly texture.

Then I add in some shredded cheddar cheese and freshly chopped chives.

And then a full, almost overflowing, cup of buttermilk. I mix it all together until a sticky dough forms and then start scooping the dough out by quarter cup sized scoops and dropping them onto a greased baking sheet.

I pop the biscuits into the oven and while they bake, I get started on my super tasty Idahoan Steakhouse Soups by adding four cups of water to a saucepan. Once the water is boiling, I open my Idahoan Steakhouse Soup packet and pour it into the boiling water. I give it all a good stir and let it come back to a boil. Idahoan Steakhouse Soups are available in four super tasty varieties: Loaded Potato, Creamy Potato, Cheddar Broccoli and Cheddar Potato. For this particular meal, I made the Loaded Potato variety.

Once the soup is at a boil, I reduce the heat to a simmer and let it cook for about five minutes or so.

By the time my soup is ready, the biscuits are too, which is why I love this meal. It’s such a cinch to pull together last minute. The Idahoan Steakhouse Soups varieties are full of slow cooked flavor and take next to no time to make for a totally satisfying meal that feels like I spent hours creating.


I mean, is there any better way to enjoy soup than with a delicious crusty cheesy biscuit? I think not.

While my kitchen was in boxes this Valentine’s Day, Idahoan® Steakhouse® Soups allowed me to express my love through food. And it’s so simple to make, my husband is even able to enjoy it alongside me even though we’re far apart, allowing us to experience a tasty meal together.

Yum
Crazy Easy Potato Soup & Simple Drop Biscuits

Ingredients

  • 2 cups flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup packed cheddar cheese, shredded
  • 3 tablespoons chives, chopped
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 425 degrees.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder.
  3. Add butter and use hands to incorporate butter into flour by pinching cubes until mixture becomes crumbly.
  4. Add cheddar cheese and chives and toss.
  5. Add buttermilk and combine until sticky dough forms.
  6. Drop dough by quarter cup fulls onto prepared baking sheet.
  7. Bake in oven until just golden, about 12-15 minutes.
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Be sure to visit the Idahoan® Steakhouse® Soups website to learn more about the delicious meal option for your family.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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Strawberry Peach Banana Smoothie Bowl

By Holly Sosa

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

One area of my life where I feel like I could always do better is nutrition; especially where my kiddos are concerned. Mornings are the hardest because they’re the most hectic part of our day. Trying to pull together a breakfast that they’ll enjoy, I’ll enjoy, and that contains some semblance of nutrition is a challenge. With a new year underway, I’ve recommitted to ensuring I provide nutritious breakfasts for my family. One way I’ve started doing this is with morning smoothie bowls. My kiddos love these smoothie bowls and my daughter even calls it breakfast ice cream, ha! The Strawberry Peach Banana Smoothie Bowl has become a favorite around here and we enjoy them at least twice a week. Since discovering wanu water, I’ve revamped the recipe a little to include the nutrient rich water into the blend. Mom level up!

I start by tossing some frozen strawberries, bananas, and peaches into my food processor.

Then I add in some wanu water in the Peach Passion flavor. I love adding these to my kiddo’s morning smoothie bowls. wanu water has a touch of natural sweetness thanks to the monk fruit, which sweetens foods and drinks without the harmful effects of sugar. wanu also includes tons of essential nutrients like B1, B3, B5, B6, B12, K, Folic Acid, Biotin, Fiber, and antioxidant Vitamin E. I love that the added fiber aids my picky kids digestion and that they’re getting all these hidden vitamins while enjoying a tasty treat.

Save $1.00 on any two (2) 16 oz bottles of wanu water. Expires 12/31/18.

I flip the processor onto high and let it slice and dice those frozen fruit nuggets for me for several minutes until it reaches a texture that’s just between a smoothie and sorbet. Since this is a smoothie bowl, I prefer a thicker texture for optimum spoonfuls, ha! Once the fruit reaches my desired consistency, I spoon it out into a bowl.

I top the smoothie bowls with some of my kiddo’s favorite toppings like coconut flakes, granola, and some fresh banana slices. The result is a Strawberry Peach Banana Smoothie Bowl that looks just as good as it tastes. My kiddos can’t hardly wait to dig their spoons into the tasty vitamin-infused fruit (thanks, wanu water!) whenever I make these tasty bowls for them.

wanu water is available at my local Vons store and I always grab a few of each of their tasty flavors: Passion Peach, Kiwi Cucumber (this one is so refreshing!), and Watermelon Raspberry.

Be sure to visit the wanu water website to learn more. You can also check them out on Facebook, Twitter, and Instagram.

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Get Well Onion and Garlic Soup

By Holly Sosa

This flu season is forecasted to be one of the worst on record. Here in Southern California, hospitals have even had to erect tents in the parking lots to take in sick patients. While my family hasn’t been hit with it, we have been battling the seasonal sniffles. When getting over any bout of sickness, I like to whip up a big batch of this Get Well Onion and Garlic Soup that’s filled with sweet caramelized onions, garlic, and turmeric to help our bodies heal and mend.

To start this soup, I grab my big French Oven pot and add some oil. Once the oil is hot, I add in some rosemary, bay leaves, diced onions, and a pinch of salt. I cover the pot cook the onions until they are translucent.

Then I remove the lid, drop the heat to low, and continue cooking the onions until they caramelize into a beautiful golden brown color. This takes a few hours, but it so worth it.

While the onions work their magic, I begin roasting some garlic by peeling back the skin and trimming off the tops of two full heads of garlic. I place each head of garlic on a piece of tinfoil and drizzle them with olive oil and sprinkle some salt and pepper over them.

I wrap each of them up in the tinfoil and bake them in a 400F degree oven for about 45 minutes until the center cloves are soft.

Once the garlic is cool enough to handle, I pop out the cloves by pushing on the bottom of the garlic and they slide right out.

I add the garlic to the onions once they’ve completely caramelized and mash them using a wooden spoon.

I add in some ginger, turmeric, and chicken broth and bring it all to a boil.

Once the soup is boiling, I reduce it to a simmer and add salt and pepper to taste. From here I add more water if necessary to tone down too bold a flavor. My kiddos prefer it a little less bold while I love the flavor, so I add some extra water when feeding it to them. This Get Well Onion and Garlic Soup is full of warm soothing flavors and packs the benefits of anti-inflammatory turmeric, the anti-oxidant properties of garlic, and tons of vitamin C from the onions. It’s the perfect soup for healing after a cold or the flu.

Yum
Get Well Onion and Garlic Soup

Ingredients

  • 2 tablespoons olive oil
  • 8 yellow onions, minced
  • 2 bay leaves
  • 2 sprigs rosemary, destemmed
  • 2 whole heads of garlic
  • 2 tablespoons freshly grated ginger
  • 1 teaspoons turmeric

Instructions

  1. In a large Dutch oven, add oil and warm up over high heat.
  2. Once oil is hot, add onions, bay leaves, and rosemary and cover with lid.
  3. Allow onions to cook with lid on until translucent and then remove lid, turn heat to low, and allow onions to caramelize over low heat for several hours, checking every hour.
  4. While onions caramelize, prepare garlic for roasting but peeling most of outer skin off of garlic heads and trimming the tops off.
  5. Place garlic heads on tinfoil, drizzle with olive oil, sprinkle with salt and pepper, and wrap in tinfoil.
  6. Bake in 400F degree oven until center cloves are soft.
  7. Remove garlic cloves from head once cool enough to handle and mash using fork.
  8. Add mashed garlic to onions once caramelized.
  9. Add in ginger, turmeric, and water and bring to a boil.
  10. Reduce to simmer and add salt and pepper to taste.
  11. Add water to lessen flavors or serve as is.
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Easy Glazed Grapefruit Scones

By Holly Sosa

With grapefruit in it’s prime from November through May, I just can’t seem to get enough of the ripe fruit. One of my favorite ways to enjoy it is cut in half with some honey drizzled over the top, but these Grapefruit Scones are so easy and delicious that they’re a close second. They’re perfect all by themselves, but dip them in tea and it’s just a perfect flavor symphony. Yes, a symphony friends.

Start with some flour, sugar, baking powder, salt, and plenty of grapefruit zest. Place it all in a mixing bowl and combine until all the ingredients are incorporated.

Add in some cold butter and mix it together just until crumbly.

Add in some plain yogurt and some fresh squeezed grapefruit juice. Using a spatula, mix it together until just barely combined.

Place the dough onto a prepared baking sheet and form a large disc using your hands until the dough is about one inch thick.

Cut the dough into eight wedges and space them out evenly over the baking sheet.

Bake in a 400F degree over for about ten minutes.

Once the scones have finished baking, remove them to cool.

As soon as the scones have cooled, make a simple glaze using powdered sugar and fresh squeezed grapefruit juice. Add about a tablespoon of juice at a time until the glaze become the consistency you prefer.

Drizzle the glaze over the top of each scone.

From here you can enjoy immediately and you’ll want to. The temptation will be just too much to bear at this point, so dig in! If you have more self control than I do, go ahead and zest some more grapefruit over the top of the scones and serve them on a nice platter. Mine never make it that far, but you can give it a shot, ha!

These Simple Grapefruit Scones are a perfect treat to bring to a breakfast meeting, a brunch get together, or any function where you need to bring something to share. I love making these for women’s Bible study because my friends go crazy for these.

Yum
Easy Grapefruit Scones

Ingredients

    For the scones:
  • 1 3/4 cup all purpose flour
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1/4 teapoon kosher salt
  • zest from one grapefruit
  • 5 tablespoons cold butter cut into small cubes
  • 1/2 cup fresh grapefruit juice
  • 1/4 cup plain yogurt
  • For the glaze:
  • 1 to 2 tablespoons fresh grapefruit juice
  • 1/2 cup powdered sugar

Instructions

  1. Add flour, sugar, baking powder, salt, and zest to mixing bowl and stir until just combined.
  2. Add the butter and stir until mixture is crumbly. Using your hands is the best way to do this.
  3. Add juice and yogurt.
  4. Mix with a spatula until just combined.
  5. Transfer dough onto a prepared baking sheet.
  6. Form into circle that’s about one inch thick.
  7. Cut into eight slices and arrange on cookie sheet.
  8. Bake in 400F degree oven for ten to eleven minutes until just starting to turn golden.
  9. Allow to cool completely before glazing.
  10. To make glaze, combine powdered sugar and grapefruit juice until desired consistency.
  11. Spoon over cooled scones and enjoy!
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Slow Cooker White Chicken Chili

By Holly Sosa

Like I promised, I’m bringing you yet another soup recipe and, friend, I’m coming at you every Tuesday this month with a new soup recipe, so settle in. There’s nothing better than a piping hot bowl of soup, chili, or stew on a frozen winter evening. I love that soup warms you up from the inside out, comforts and soothes, and also satisfies your belly. This Slow Cooker White Chicken Chili recipe is bean free (I love beans, but I know lots of people don’t) and full of flavor and warm spices that give just enough kick to satisfy a craving but not too much that you can’t enjoy the chili.

To make this chili, start by adding a diced onion, some bell pepper, a jalapeño, garlic, and plenty of spices to a slow cooker. I used cumin, oregano, chili powder, and a little salt and pepper.

Lay a couple of chicken breasts right over the top of the vegetables.

Then add in some chicken broth and cover the slow cooker with the lid. Cook it on low for about seven hours or until the chicken is done.

Remove the chicken and shred it using two forks. If you have a stand mixer, you can also shred it up using that, saving some time.

Return the chicken to the slow cooker and add in some coconut milk.

Turn the slow cooker to high and let it cook for about another fifteen to twenty minutes until everything is heated through.

Once the chili is ready, I like to serve it in nice deep bowls with a couple lime wedges, fresh cilantro, and maybe even a piece of cornbread. One of my favorite things about this chili is that it can set on warm after it’s done and you can help yourself whenever you feel like it. Guests and friends coming and going can enjoy it as well. We’ve always got people coming and going, so being able to serve them a nice hot meal is extra special.

Yum
Slow Cooker White Chicken Chili

Ingredients

  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño, finely diced
  • 5 cloves garlic, finely diced
  • 2 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 4 cups chicken stock
  • 1 can (14 ounces) coconut milk
  • limes, optional
  • cilantro, optional
  • sour cream, optional
  • tortilla strips, optional

Instructions

  1. Place onion, bell pepper, jalapeño and garlic in a slow cooker and stir together.
  2. Add cumin, oregano, chili powder, salt, and pepper and stir to combine.
  3. Place chicken breast over vegetables.
  4. Pour chicken stock over top.
  5. Cover slow cooker and cook on low for seven to eight hours or until chicken is cooked.
  6. Remove chicken from slow cooker and shred with two forks or using a stand mixer.
  7. Transfer shredded chicken back into slow cooker and add coconut milk.
  8. Stir well to combine and cover slow cooker.
  9. All all ingredients to cook together for another thirty minutes before serving.
  10. Serve with lime wedges, cilantro, sour cream, and tortilla chips.

Notes

Original recipe from http://therealfoodrds.com/slow-cooker-white-chicken-chili/

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Slow Cooker White Chicken Chili

By Holly Sosa

Like I promised, I’m bringing you yet another soup recipe and, friend, I’m coming at you every Tuesday this month with a new soup recipe, so settle in. There’s nothing better than a piping hot bowl of soup, chili, or stew on a frozen winter evening. I love that soup warms you up from the inside out, comforts and soothes, and also satisfies your belly. This Slow Cooker White Chicken Chili recipe is bean free (I love beans, but I know lots of people don’t) and full of flavor and warm spices that give just enough kick to satisfy a craving but not too much that you can’t enjoy the chili.

To make this chili, start by adding a diced onion, some bell pepper, a jalapeño, garlic, and plenty of spices to a slow cooker. I used cumin, oregano, chili powder, and a little salt and pepper.

Lay a couple of chicken breasts right over the top of the vegetables.

Then add in some chicken broth and cover the slow cooker with the lid. Cook it on low for about seven hours or until the chicken is done.

Remove the chicken and shred it using two forks. If you have a stand mixer, you can also shred it up using that, saving some time.

Return the chicken to the slow cooker and add in some coconut milk.

Turn the slow cooker to high and let it cook for about another fifteen to twenty minutes until everything is heated through.

Once the chili is ready, I like to serve it in nice deep bowls with a couple lime wedges, fresh cilantro, and maybe even a piece of cornbread. One of my favorite things about this chili is that it can set on warm after it’s done and you can help yourself whenever you feel like it. Guests and friends coming and going can enjoy it as well. We’ve always got people coming and going, so being able to serve them a nice hot meal is extra special.

Yum
Slow Cooker White Chicken Chili

Ingredients

  • 1 onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeño, finely diced
  • 5 cloves garlic, finely diced
  • 2 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 boneless skinless chicken breasts (about 1 1/2 pounds)
  • 4 cups chicken stock
  • 1 can (14 ounces) coconut milk
  • limes, optional
  • cilantro, optional
  • sour cream, optional
  • tortilla strips, optional

Instructions

  1. Place onion, bell pepper, jalapeño and garlic in a slow cooker and stir together.
  2. Add cumin, oregano, chili powder, salt, and pepper and stir to combine.
  3. Place chicken breast over vegetables.
  4. Pour chicken stock over top.
  5. Cover slow cooker and cook on low for seven to eight hours or until chicken is cooked.
  6. Remove chicken from slow cooker and shred with two forks or using a stand mixer.
  7. Transfer shredded chicken back into slow cooker and add coconut milk.
  8. Stir well to combine and cover slow cooker.
  9. All all ingredients to cook together for another thirty minutes before serving.
  10. Serve with lime wedges, cilantro, sour cream, and tortilla chips.

Notes

Original recipe from http://therealfoodrds.com/slow-cooker-white-chicken-chili/

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Snowman Poop, a Yummy Winter Treat

By Holly Sosa

Currently, my husband is in Northern Michigan working at his new job in a cement plant while my kiddos and myself hold down the front here in the Southern California High Desert. In June, we will be joining him, after our house sells and the kids finish out their school year. Daddy has been sending plenty of videos and photos of him enjoying the winter wonderland up north while we enjoy mild temperature tank top weather here in the desert. My sweet four year old daughter keeps asking me when it will snow here. She just doesn’t quite understand why her daddy gets to enjoy it and she doesn’t. Since food is the medium I use to love on my family, I went to work bringing a little snow magic to her right from our kitchen with this fun Snowman Poop recipe.

I start, I added two bags of white chocolate chips to my slow cooker. I stirred the chocolate every ten minutes until it was completely smooth and melted through (it took me roughly 20 minutes).

I added in a whole bunch of Cheerios and stirred it all together until it was coated evenly.

And then I added a whole box of rainbow chip cake mix and stirred it all to coat.

I transferred the mixture onto my counter, lined with parchment paper, and spread it all out to dry.

I let it cool for about an hour and then we enjoyed eating plenty of the super sweet Snowman Poop treat. The cake mix gives it a fluffy snow texture and the white chocolate holds it all together for a fun little treat inspired by the white winter coating. While the treat didn’t satisfy my daughter’s snow dreams completely, it certainly added a little fun to her desert afternoon.

Yum
Snowman Poop, a Yummy Winter Treat

Ingredients

  • 2 (12 ounce) bags white chocolate chips
  • 12 cups Cheerio cereal
  • 1 box rainbow chip cake mix

Instructions

  1. Add white chocolate chips to slow cooker and cook over high, stirring every ten minutes until completely melted (this took me about 25 minutes).
  2. Add cereal and stir to combine with white chocolate.
  3. Add box of cake mix, a little at a time, stirring in between to incorporate completely into mixture.
  4. Spread cereal mixture out over parchment paper to cool.
  5. Once cereal has completely cooled, enjoy!
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Loaded Beer Cheese Soup

By Holly Sosa

During the winter months, there’s nothing I love more than enjoying a piping hot bowl of soup. This January, I’ll be sharing five soup recipes, one every Tuesday, that are some of my favorites to make during the frigid months. With a move to Northern Michigan on the horizon, I’ve been brushing up on new soup and stew recipes, honing in on the perfect blend of flavors. This week, I pulled together an incredible Loaded Beer Cheese Soup that’s one for the record books. This thick, cheddar based soup is loaded with chicken, bacon, and a blend of spices that are crave-worthy.

To start, I diced up a whole package of bacon and cooked it until crispy in my French oven. I added about 3/4 a cup of water while it was still raw to ensure bacon bits that are the perfect crispy texture.

Using a slotted spoon, I removed the bacon from the pan and set it aside. I drained out about 3/4 of the leftover fat and then added about a pound of diced boneless skinless chicken breast to the pot.

Once the chicken was cooked through completely, I removed it and set it aside with the bacon.

I added several tablespoons of butter to the pot with the leftover fat and let it melt completely.

Then I added in some flour to make a quick rue. And I also added in some garlic powder, cayenne pepper, smoked paprika, salt, and pepper, whisking the entire time to ensure the mixture didn’t clump or burn.

I added in about a cup of Belgian-style wheat beer and whisked it into the rue, letting it cook for a couple of minutes. This mixture gets very thick and gooey, but is the flavor base for the soup and so tasty!

Next I added some chicken stock and half-and-half, whisking to combine everything together.

From here, I reduced my heat to medium-low and let the mixture come to a slight boil. Then I stirred in some shredded cheddar cheese, a little at a time, letting it melt before adding in more.

Once the cheese was melted and my soup was nice and smooth, I added in some Worcestershire sauce and placed my bacon and chicken back into the pot.

I let everything simmer together for several minutes, allowing the flavors to marry together and the chicken and bacon to warm back up.

This delicious soup is filled with bold flavor and one of my favorite comfort foods. The gooey cheese marinates perfectly with the yeasty wheat beer. And the bacon just brings everything together for the perfect party in a bowl. My favorite toppings for this soup are crusty crunchy croutons, zesty green onion, and extra bacon. It’s also phenomenal for dipping soft pretzels into or all on it’s own.

Yum
Loaded Beer Cheese Soup

Ingredients

  • 1 pound bacon, diced
  • 1 pound chicken breast (boneless, skinless), diced
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper (less if you prefer less spice)
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup beer, Belgian-style wheat
  • 1 cup chicken stock
  • 2 cups half & half
  • 8 ounces cheddar cheese, shredded
  • 1 teaspoon Worcestershire

Instructions

  1. In a large pot or Dutch/French oven, add bacon.
  2. Cover with 3/4 cup warm water and allow bacon to cook up until crispy. over medium-high heat.
  3. Remove bacon from pot using a slotted spoon and set aside.
  4. Remove about 3/4 rendered fat from the pan, leaving the remaining 1/4 inside the pot.
  5. Add diced chicken to the pot and cook through completely.
  6. Remove chicken to set with bacon.
  7. Add butter to the pot with remaining bacon fat and allow to melt completely.
  8. Add in flour, garlic powder, cayenne pepper, smoked paprika, salt, and pepper, whisking constantly to ensure mixture doesn’t clump or burn.
  9. Allow flour mixture to cook for a full minute.
  10. Add in beer, whisking constantly to ensure mixture doesn’t burn (mixture will thicken measurably).
  11. Allow beer to cook for about two to three minutes to burn off the alcohol.
  12. Add in chicken stock and half and half, whisking constantly.
  13. Reduce heat to medium-low and allow soup to come to a slight boil.
  14. Add in cheddar, a little at a time, allowing it to melt between each addition.
  15. Once cheese is completely melted, add Worcestershire and return the chicken and bacon to the pot.
  16. Allow soup to simmer together for several minutes, stirring occasionally.
  17. Serve with toppings like croutons, green onion, bacon pieces, or soft pretzels.

Notes

Original recipe slightly adapted from: http://www.theslowroasteditalian.com/2013/09/bacon-beer-cheese-soup-with-chicken-recipe.html

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Grinchy Peppermint Fudge

By Holly Sosa

This post is sponsored by Netflix.

Friends, Christmas is what I live for. With a name like Holly, it’s practically my life’s mission to spread holiday cheer. When it gets reasonably close enough to Christmas (read the stroke of midnight on November 1st), I’m ready to deck the halls and falala. Regular ol’ peppermint fudge just will not do, no it will not. The Grinch has a soft spot in my heart, I just love the character and I fondly remember watching the classic cartoon version during the summer months at my grandmother’s house. Of course it would be watched all over again in December when it was more appropriate, ha! A few years back, I created these Grinch Cookies that were featured on People.com and every year I dream up a new Grinch themed recipe, so let it be clear that the Grinch is welcome in these parts and we’ll start by whipping up some Grinchy Peppermint Fudge in his honor!

I start by creaming together some cream cheese and powdered sugar in my stand mixer and set it aside.

In a saucepan, I add some water and then place a glass bowl on top of it. Over medium heat, I melt some white chocolate until it’s completely melted through.

Then I add in some peppermint oil.

And a whole bottle of green food coloring.

Once the chocolate has melted, I immediately add it to the cream cheese mixture and beat it all together until well combined.

I transfer it to a lined baking dish and sprinkle some crushed peppermint sticks over the top.

I chill the fudge in the fridge for about four hours before cutting it into fun Grinchy-green squares for our viewing tradition.

Some of my favorite holiday memories revolve around watching a special movie or show with my family and I love that I get to experience it all over again with my own children. Thanks to Netflix, we get to enjoy classics like The Grinch and Frosty the Snowman along with new favorites like Trolls Holiday. As a family, we enjoy having a Grinchy movie night together where we enjoy our themed snacks like this Grinchy Peppermint Fudge as we watch our furry green friend’s heart grow three sizes. Friends, grab your remote, turn on Netflix, get those twinkle lights on, turn the house lights off, wear your coziest jammies, grab a knitted blanket, and view your family favorites with Netflix this holiday season.

Yum
Grinch Fudge

Ingredients

  • 8 ounces cream cheese
  • 4 cups powdered sugar
  • 15 ounces white chocolate, chopped
  • green food coloring
  • peppermint sticks, crushed

Instructions

  1. Cream together cream cheese and powdered sugar using hand or stand mixer and set aside.
  2. Fill a small saucepan about two inches high with water and place over medium heat.
  3. Use a glass bowl placed over the saucepan to melt the white chocolate.
  4. Add the food coloring to the chocolate and once melted through, transfer to cream cheese mixture.
  5. Beat together chocolate and cream cheese mixture until well combined.
  6. Transfer immediately to baking dish lined with parchment paper.
  7. Sprinkle peppermint over the top.
  8. Refrigerate for four hours before cutting into squares.
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Frosted Eggnog Cookies

By Holly Sosa

If December were a flavor, would it be eggnog or peppermint? I’m not sure I can decide. Instead of forcing myself to choose the ultimate holiday flavor, I’ve been making treats featuring both of the seasonal favorites. These Frosted Eggnog Cookies are a new addition to my annual baking frenzy and now that they’ve been added, there is no going back. These cookies will be making a regular appearance in my holiday baking for years to come.

I start by whisking together some flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. I set it aside while I mix together my wet ingredients.

In my stand mixer, I combine some butter, white sugar, and brown sugar together until it’s fluffy.

I add in a couple of egg yolks, one at a time.

Then I add in some vanilla extract, rum extract, and of course, some good ol’ fashioned eggnog.

Once all my wet ingredients are mixed together, I add in the bowl of dry ingredients that I whisked together earlier. I add it in a little at a time, allowing it to incorporate into the wet mixture slowly and evenly.

Once the dough has formed, I drop tablespoon sized spoonfuls onto a greased cookie sheet. The cookies bake for about 10-12 minutes in a 350F oven before getting removed to cool.

Once the cookies have cooled completely, I whip up the frosting by creaming together some butter, eggnog, rum extract, and powdered sugar.

Each cookies gets a nice slather of the delicious frosting.

And as a final touch, I dust the cookies with some nutmeg just before serving a platter filled with the tasty treats to my friends and family.

These beautiful cookies are soft and chewy and topped with a frosting that’s filled with warm winter flavors. It’s like wrapping myself up in a warm Christmas blanket.

Yum
Frosted Eggnog Cookies

Ingredients

    Cookies
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup butter, softened/room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large egg yolks
  • 1 teaspon vanilla extract
  • 1/2 teaspoon rum extract
  • 1/2 cup eggnog
  • Frosting
  • 1/2 cup butter, softened/room temperature
  • 4 tablespoons eggnog
  • 1/2 teaspoon rum extract
  • 3 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon, set aside.
  3. Using a stand mixer, cream together butter, white sugar and brown sugar.
  4. Drop in egg yolks one at a time, mixing after each one.
  5. Add vanilla extract, rum extract, and eggnog.
  6. Slowly add in dry ingredients until just combined.
  7. Scoop dough out by the tablespoonfuls onto a greased cookie sheet.
  8. Bake in preheated oven 10-12 minutes.
  9. Cool completely before frosting.
  10. Eggnog Frosting:
  11. In a stand mixer, combine butter, eggnog, rum extract, and powdered sugar.
  12. Add eggnog until frosting reaches desired consistency.
  13. Frost cookies and garnish with additional nutmeg.
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