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Santa’s Favorite Cookie Recipe

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Make sure you have Santa’s Favorite Cookie Recipe out this Christmas eve. This cookie is fun to make and taste so good. 

Santa’s Favorite Cookie Recipe

Growing up we always left out milk and cookies for Santa and a carrot for the reindeer. It’s the perfect treat for Santa’s little helpers who are staying up late to wrap the gifts and stock the stuffings. I love these cookies because they are so full of Christmas cheer. Colorful chocolate candies and Christmas colored sprinkles make them so festive and taste so good.

Santa's Favorite Cookies

Once you make your dough just fold in all the colorful candies and sprinkles. Since these are Christmas cookies I used the Christmas red and green M&M’s and sprinkles. Bake and set them out for old St. Nick!

What treat do you leave Santa on Christmas Eve? Do you leave anything at all?

The BEST cookie recipe Santa's Favorite Cookie Recipe

Santa’s Favorite Cookie Recipe

Ingredients

  • Unsalted butter, softened, 1 cup (2 sticks)
  • Sugar, 1 cup
  • Egg, room temperature, 1
  • Vanilla extract, 1/2 tsp
  • Baking soda, 1/2 tsp
  • Baking powder, 1/2 tsp
  • All-purpose flour, 2 1/4 cup
  • M&Ms, 3/4 cup
  • Sprinkles, 1/4 cup

Instructions

  1. Preheat oven to 350 degrees F. Prepare a baking sheet with non-stick cooking spray or parchment paper and set aside.
  2. In a stand mixer or using a hand mixer cream together butter and sugar until light and fluffy. Mix in your egg and vanilla extract.
  3. In a separate bowl whisk together baking soda, baking powder, and flour. Slowly mix this in with your wet ingredients. Mixing until well combined.
  4. Fold in M&Ms and spinkles. Place cookie dough ball onto your prepared baking sheet.
  5. Bake for 10 minutes. Remove from oven then allow to cool on the baking sheet for 8-10 minutes. Serve and enjoy!
http://thediaryofarealhousewife.com/santas-favorite-cookie-recipe/

More Recipes for YOU:

Christmas Sprinkle Cookies

Chocolate Cake Mix Christmas Cookies

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DIY Christmas Gifts

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I love getting a beautiful homemade gift for Christmas. These Inexpensive DIY Christmas Gifts are sure to please this Christmas!

Inexpensive DIY Christmas Gifts

I know some people may roll their eyes at DIY gifts. I love them though. They are so unique and something that no one else will have. I’m not talking about macaroni picture frames or a pipe cleaner necklace. These DIY projects are something anyone would love to get as a gift! If you are on a tight budget this season making gifts can save you a lot of money. A lot of these inexpensive DIY Christmas Gifts can cost you less then $5 to make!

One of my favorite ways to do an easy and  inexpensive gift is from Etsy! They have so many cute printables you can send or frame as an adorable easy gift. Stop by and check out my favorite shop Genesis Printables.

Do you homemake gifts for Christmas? Do you find it save money?


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Inexpensive DIY Christmas gifts that people will LOVE! I'll be making a few of these this year.

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3 Ingredient No-Bake Hershey Pie

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No baking and just three simple ingredients to make one of my all time FAVORITE pies! This super creamy chocolate 3 Ingredient No-Bake Hershey Pie is so simple to make and a recipe you will love. 

3 Ingredient No-Bake Hershey Pie

3 Ingredient No-Bake Hershey Pie

I love desserts that are this simple to make! This recipe has been one of my favorites since my childhood. It was my moms go to recipe for the holidays and pot lucks. This recipe is still my moms go to for a quick dessert for a gathering and everyone still loves it. I will warn you though if you are a chocolate lover like I am you may not be able to resist this pie, or eating the entire thing by yourself!

3 Ingredient No-Bake Hershey Pie

I used Hersey with almond because it’s actually my favorite candy bar and I love the taste and texture that the crunchy almonds give to this pie. You can use any chocolate bar you like and the recipe will work great. All you need is pre-made graham cracker crust, a tub of cool whip, and the chocolate bar.  Place the chocolate bar in a microwave safe bowl and cook for 30 seconds at a time stirring in between until your bar is melted. I saved 1/2 of a bar to use as garnish. I used a grader to grade some pieces and sprinkled them on top.

3 Ingredient No-Bake Hershey Pie

All you need to do now is place it in the fridge and let it chill. Yep, that’s it! So easy it’s embarrassing but really one of the best pies I have ever tasted.

3 Ingredient No-Bake Hershey Pie

Hershey Pie

Ingredients

  • Graham cracker crust, 1 pre-made crust (6 oz)
  • Cool whip, 1 tub (8 oz)
  • Hershey Bars, 2 6.8 oz bars divided. ( I used Hersey with almonds)

Instructions

  1. Break up large 1 and 1/2 Hershey bar and place in a large microwave safe bowl. Heat for 30 seconds at a time and stir until chocolate is melted. Remove and set aside.
  2. Add cool whip to melted chocolate and mix until well combined.
  3. Spoon chocolate cool whip into your graham cracker crust, and garnish with remaining 1/2 milk chocolate bar.
  4. Place pie in the refrigerator. Allow to cool for 1-3 hours.
https://www.thediaryofarealhousewife.com/3-ingredient-no-bake-hershey-pie/

More Recipes for YOU:

The Perfect Chocolate Chip Cookie

Chocolate Chip Cookie Dough Fudge

Cake Mix Chocolate Chip Cookies

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Red Velvet Crinkle Cookies

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Red velvet cookies rolled in sugar and baked. These Red Velvet Crinkle Cookies are fluffy and delicious! 

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Red velvet is my husbands favorite! Last year for Christmas I made him these Red Velvet Chocolate Chip Cookies and he LOVED them so I new I had to try  make another red velvet cookie this year. These Red Velvet Crinkle Cookies are light and fluffy and rolled in sugar right before baking. I think you are going to love them.

Red Velvet Crinkle Cookies

 

Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a large mixing bowl with a hand electric mixer or in a stand mixer cream together butter and sugar. Until light and fluffy. Add eggs 1 at a time and once combined add milk, vanilla, and food coloring.Chili for 2-3 hours or until dough is firm enough to handle and form a ball.Preheat oven to 350 degrees F. Prepare a baking sheet with pavement paper or baking mat and set aside. Place powder sugar on a plate. Roll dough into balls and then roll into powder sugar. Place on baking sheet and press down firmly.  Bake for 13-14 minutes and allow to rest on the baking sheet for 5-6 minutes before moving to a cooling rack.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

  • All purpose flour (3 cups)
  • Unsweetened cocoa powder (1/4 cup)
  • Baking soda (1/4 tsp)
  • Baking powder (2 tsp)
  • Salt (3/4 tsp)
  • Unsalted butter (softened, 3/4 cup)
  • Sugar (1 1/3 cup)
  • Eggs (3)
  • Milk (1 tbsp)
  • Vanilla extract (1 tsp)
  • Red food coloring (5 tsp)
  • Powdered sugar (1 cup)
  1. Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  2. In a large mixing bowl with an electric mixer or in a stand mixer cream together butter and sugar. Until light and fluffy. Add eggs 1 at a time and once combined add milk, vanilla, and food coloring.
  3. Chili for 2-3 hours or until dough is firm enough to handle and form a ball.
  4. Preheat oven to 350 degrees F. Prepare a baking sheet with pavement paper or baking mat and set aside.
  5. Place powder sugar on a plate. Roll dough into balls and then roll into powder sugar. Place on baking sheet and press down firmly.
  6. Bake for 13-14 minutes and allow to rest on the baking sheet for 5-6 minutes before moving to a cooling rack.

More Recipes for YOU:

Red Velvet Chocolate Chip Cookies

Chocolate Blossom Cookies

Soft and Chewy Sugar Cookies

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Frozen Hot Chocolate

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

Your favorite winter drink blended with ice! This Frozen Hot Chocolate is the perfect winter time treat. 

Frozen Hot Chocolate

Frozen Hot Chocolate

I’m not sure if there is anything better then curling up with a cup of hot chocolate and watching a Christmas movie by the fire! Okay I can think of one thing better, a frozen hot chocolate topped with dark chocolate sauce. This Frozen Hot Chocolate is hands down my favorite blender drink, and it will be in my blender again the day I put up my Christmas tree. I love making our Christmas decorating a special time. Right now my kids are to little to actually help so it’s my husband and my special time. We watch a Christmas movie, have festive snacks, and decorate. The kids wake up so excited to see the house transformed.

Frozen Hot Chocolate

This Frozen Hot Chocolate is so simple to make just pour over ice and blend. There are so many different ways that you can use Torani Real Cream Plain Frappé Mix! They have a plain and a coffee flavor, and I don’t think I can pick a favorite! You have to just try both! Torani has so many yummy Syrups and Sauces to customize your frappé the way you like it. Toasted marshmallow, s’mores, and even white chocolate syrups!  I topped my Frozen Hot Chocolate with Torani dark chocolate sauce, but I think it would also taste amazing with their salted chocolate caramel sauce or even the caramel sauce! The possibilities are endless!

Frozen Hot Chocolate

I like using Torani because it has natural ingredients, like pure cane sugar, real cream, natural flavors and no preservatives. It’s a rich, velvety, creamy texture, just like what you get at your favorite café. Plus I have a coupon for you to use at Walmart so you can make your own!

Frozen Hot Chocolate

  • Ice (2 cups)
  • Torani Real Cream Plain Frappé Mix (5 oz)
  • Hot Chocolate Drink Mix (2 tbsp (or to taste))
  • Torani Dark Chocolate Sauce (2 tbsp plus more for topping)
  • Espresso (1 shot (optional but I love it with a coffee taste!))
  • Whipped Cream (for topping)
  1. Add, ice, Torani Real Cream Plain Frappé Mix, sweetened hot chocolate drink mix, and 2 tbsp Torani Dark Chocolate Sauce to a blender. Blend until smooth.
  2. Serve with whipped cream and more Torani Dark Chocolate Sauce on top!

I know you are going to want to try these right away! Print off this Digital Coupon Offer to save $2 on one (1) Real Cream Frappé Mix at Walmart from 11/1/17 – 11/24/17 or while supplies last! Also try out the Torani Real Cream Coffee Frappé Mix, it taste amazing with the chocolate also!

Frozen Hot Chocolate

How will you get creative with your drink? Will you be using the chocolate sauce or another yummy flavor? Make sure to pick these up at Walmart for your tree decorating night! You will find these cream frappe bases along with all our other favorite Torani products in the coffee aisle.

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Slow Cooker Maple Glazed Ham

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Toss it in the slow cooker then work on your side dishes! This Slow Cooker Maple Glazed Ham is simple to make and will help you spend more time with family and less in the kitchen this holiday season. 

Slow Cooker Maple Glazed Ham

Slow Cooker Maple Glazed Ham

Slow cookers are my holiday secret weapon! I only have one standard size oven in my house so when cooking for a crowed I need to pull out all the stops. I love tossing different side dishes in the slow cooker but this time the start of the show was slow cooker for a few hours and came out perfect. Growing up ham was what we had every year for Christmas and we did the Turkey on Thanksgiving. My oldest sister never liked ham so my Aunt (who is awesome by the way) would make both a turkey and a ham on Christmas! She is probably one of the best cooks and I always loved going to her house for Christmas dinner. She new our favorite things, mine her mashed potatoes, you have not has mashed Potatoes until you have eaten my Aunt Marsha’s recipe. I have not been home on Christmas Day in the past few years. We live hours away and with small children travel isn’t easy. I need a fixing of her potatoes though very soon because nothing says Christmas more then those potatoes next to a Christmas ham! This Slow Cooker Maple Glazed Ham is such an easy recipe that you are going to love. Toss it in the slow cooker and then enjoy the holidays with your family.

Slow Cooker Maple Glazed Ham

Slow Cooker Maple Glazed Ham

  • Ham (7-10 pounds ( I used a bone in ham, just make sure before purchasing you buy a size that will fir into your slow cooker))
  • Maple syrup (1/2 cup)
  • Brown sugar (1/2 cup)
  • Apple juice (1/2 cup)
  • Apple cider vinegar (1 tsp)
  1. Place ham in slow cooker. Whisk remaining ingredients in a mixing bowl and pour over ham.
  2. Cook on low for 5-6 hours or in high 2-3 hours. Or until ham is fully cooked through.

More Recipes for YOU:

Cheesy Ham and Potato Casserole

Ham and Pineapple Cheeseball

Cheesy Ham and Potato Soup

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Yellow Cake Batter Christmas Cookies

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Turn a box of cake mix into a festive Christmas cookie with these Yellow Cake Batter Christmas Cookies.

Yellow Cake Batter Christmas Cookies

Yellow Cake Batter Christmas Cookies

It’s that time of year ago, time for sweets and treats full of festive colors. I love Christmas Cookies! Something about them that brings me back to my childhood. I remember making them and sending them off to neighbors and I can’t love that I know get to do that with my kids.

Yellow Cake Batter Christmas Cookies

Ingredients:

Sugar, 1/2 cup
Butter, softened, 1/2 cup
Eggs, 2
Yellow cake box mix, 18.35oz
Baking powder, 1 tsp
Christmas sprinkles, 1 cup

Directions:

Cream together butter and sugar. Add in eggs 1 at a time and mix until combined.
In a separate bowl whisk together cake mix and baking powder. Add these dry ingredients to your wet and mix until combined. Fold in Christmas sprinkles 3/4 cup sprinkle. Allow to chili for 1 hours.
Preheat the oven to 350 degrees F.
Drop spoonfuls onto a cookie sheet and top with remaining sprinkles. Bake for 10 minutes.
Let cool for 5 minutes on cookie sheet before removing.

Keep Scrolling to PRINT this Easy Recipe!

Yellow Cake Batter Christmas Cookies

  • Sugar (1/2 cup)
  • Butter (softened, 1/2 cup)
  • Eggs (2)
  • Yellow cake box mix (18.35oz)
  • Baking powder (1 tsp)
  • Christmas sprinkles (1 cup)
  1. Cream together butter and sugar. Add in eggs 1 at a time and mix until combined.
  2. In a separate bowl whisk together cake mix and baking powder. Add these dry ingredients to your wet and mix until combined. Fold in Christmas sprinkles 3/4 cup sprinkle. Allow to chili for 1 hours.
  3. Preheat the oven to 350 degrees F.
  4. Drop spoonfuls onto a cookie sheet and top with remaining sprinkles. Bake for 10 minutes.
  5. Let cool for 5 minutes on cookie sheet before removing.

More Recipes for YOU:

Christmas Sprinkle Cookies

Santa’s Favorite Cookie

Chocolate Cake Mix Christmas Cookies

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Edible Christmas Cookie Dough

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 Is there anything better then Christmas cookie dough? How about Edible Christmas Cookie Dough, no cooking just eating with a spoon!

Edible Christmas Cookie Dough

Edible Christmas Cookie Dough

It’s Christmas time and I am loving every moment. This weekend we took the kids to a Christmas Spectacular. Yep all three kids, even the 4 month old. They all did awesome and loved the show. The baby slept through out most of it and the big guys clapped and bopped along to the Christmas carols. After we went of for dinner and enjoyed more family time. I love this time of the year and all the fun it brings. I also love all the treats it brings! Christmas treats are the best and sprinkles make them even better. This Edible Christmas Cookie Dough is so good  you are going to love it.

The best part, no baking this Edible Christmas Cookie Dough after you mixed it up just grab a spoon!

Edible Christmas Cookie Dough

Ingredients :

Unsalted butter, softened, 1/4 cup
Light brown sugar, 1 cup
Milk, 1/4 cup
Vanilla extract, 1 tsp
Sugar, 1/4 cup
Flour, 1 cup
Christmas sprinkles, 1 cup

Directions:

In a stand mixer or in a large bowl with a hand mixer cream together butter and sugar. Slowly add in milk and vanilla extract and mix until well combined.
Add sugar and flour and continue to mix until combined. Fold in Christmas sprinkles. Eat it with a spoon and enjoy!

Printable Recipe for Edible Christmas Cookie Dough below:

Edible Christmas Cookie Dough

Edible Christmas Cookie Dough

  • Unsalted butter (softened, 1/4 cup)
  • Light brown sugar (1 cup)
  • Milk (1/4 cup)
  • Vanilla extract (1 tsp)
  • Sugar (1/4 cup)
  • Flour (1 cup)
  • Christmas sprinkles (1 cup)
  1. In a stand mixer or in a large bowl with a hand mixer cream together butter and sugar. Slowly add in milk and vanilla extract and mix until well combined.
  2. Add sugar and flour and continue to mix until combined. Fold in Christmas sprinkles. Eat it with a spoon and enjoy!

More Recipes for YOU:

Christmas Sprinkle Cookies

Chocolate Cake Mix Christmas Cookies

Chocolate Chip Cookie Dough

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Hot Chocolate Cookie Cups

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 Talk about adorable! These Hot Chocolate Cookie Cups are as cute as they are yummy, the perfect winter treat.

Hot Chocolate Cookie Cups

Hot Chocolate cookie cups

Last weekend I had a few ladies over for a purse party and served these hot chocolate cookie cups along side our hot chocolate bar. I thought that for a cold winter night hot chocolate and cookies would be a perfect combination for an evening get together. Everyone loved them and they are so adorable!

Ready to make these Hot Chocolate Cookie Cups:

You want to start out with a sugar cookie base. You can homemade one or use a roll from the grocery store. I used a roll to make these really simple. I used a standard size muffin tin for this recipe then baked my cookies inside. Allow them to cool completely then fill them with your pudding!

Hot Chocolate cookie cups

Ingredients:

Sugar cookie dough, refrigerated log, 2
Instant pudding mix, chocolate
Milk, 1 cup
Hot chocolate mix, 1 tbsp
Mini marshmallows, about 1 cup

Directions:

Preheat oven to 350 degrees F.
Mix your instant pudding and hot chocolate powder with milk and set aside to form.
Place about 2 tablespoons of rolled cookie dough into a greased muffin tin (I used a regular size tin) and place in pre-heated oven to bake for 13-18 minutes.
Let your cookies cool then full with chocolate pudding. Top with mini marshmallows and enjoy!

Keep scrolling to print this Hot Chocolate Cookie Cups recipe:

Hot Chocolate cookie cups

Hot Chocolate Cookie Cups

  • Sugar cookie dough (refrigerated log, 2)
  • Instant pudding mix (chocolate)
  • Milk (1 cup)
  • Hot chocolate (1 tbsp)
  • Mini marshmallows
  1. Preheat oven to 350 degrees F.
  2. Mix your instant pudding and hot chocolate powder with milk and set aside to form.
  3. Place about 2 tablespoons of rolled cookie dough into a greased muffin tin (I used a regular size tin) and place in pre-heated oven to bake for 13-18 minutes.
  4. Let your cookies cool then full with chocolate pudding. Top with mini marshmallows and enjoy!

 More Recipes for YOU:

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Cinnamon Roll Monkey Bread

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Breakfast or dessert,  you pick, This Cinnamon Roll Monkey Bread is easy to make and so good you pay just want it for both. Simply cut and pint your cinnamon rolls then roll them in a cinnamon sugar mix. Baked and then drizzled with icing. 

Cinnamon Roll Monkey Bread

Not only was this Cinnamon Roll Monkey Bread delicious it was also easier to make then homemade monkey bread! No mixing dough at all I just used three cans of cinnamon rolls! I cut them into small pieces to make lots of mini rolls, and then put it together just like you would monkey bread. After it’s cooked pour on that icing! It’s so easy to make and it’s so good.

Cinnamon Roll Monkey Bread

When you are ready to start go ahead and preheat the oven to 400 degrees F. Grease a bundt cake pan and set aside. In a bowl, microwave butter and brown sugar for 1 minute. Mix well until most of the sugar is dissolved. This will be what you will drizzle between each layer. In a separate bowl mix together sugar and cinnamon. Roll each little cinnamon roll in the cinnamon sugar then place it into the bundt cake pan. Once the first layer is full add the butter sugar mix then add another layer of cinnamon rolls and repeat until you are out of cinnamon rolls, I used each can as a layer. Now all you need to do is bake. Bake for 20-25 minutes. Remove from the oven let sit for about 5 minutes then turn upside down on a plate and tap on the pan. Drizzle with icing. Serve and enjoy!

Cinnamon Roll Monkey Bread      

Cinnamon Roll Monkey Bread

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  • 3 can Cinnamon roll dough
  • 1/3 cup Sugar
  • 1 tablespoon Cinnamon
  • 1/2 cup Butter ((1 stick))
  • 1/2 cup Brown sugar
  • 3 Icing ((the packages that came in the cinnamon roll cans.))
  1. Preheat the oven to 400 degrees F. Grease a bundt cake pan and set aside.

  2. In a bowl, microwave butter and brown sugar for 1 minute. Mix well until most of the sugar is dissolved.

  3. Cut each cinnamon roll into 4 pieces. Pinch and roll to form little mini cinnamon rolls. Do this to each cinnamon roll and set aside.
  4. In a separate bowl mix together sugar and cinnamon. Roll each little cinnamon roll in the cinnamon sugar then place it into the bundt cake pan. Once the first layer is full add the butter sugar mix then add another layer of cinnamon rolls and repeat until you are out of cinnamon rolls. (I made three layers one with each can)

  5. Bake for 20-25 minutes. Remove from the oven let sit for about 5 minutes then turn upside down on a plate and tap on the pan. Drizzle with icing. Serve and enjoy!

More recipe you are going to love!

Cinnamon Roll Casserole

Apple Cinnamon French Toast Casserole

Cake Mix Cinnamon Rolls

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Loaded Mashed Potatoes

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These Loaded Mashed Potatoes are perfectly creamy and baked with a topping of shredded cheese and bacon. The best potato recipe EVER!

Loaded Mashed Potatoes

Who doesn’t love a good cheesy potato recipe! One of my favorite sides have always been my Baked Cheesy Ranch Potatoes. I have to say though these Loaded Mashed Potatoes topped with bacon are coming it for a close tie for favorite potato dish. You tell me though, try both and let me know what you think!

Loaded Mashed Potatoes Instructions:

Ready to start cooking! You want to start by peeling and dicing potatoes. Then place them in a large pot and cover with water. Boil for 8-10 minutes until potatoes are tender. Remove from heat and drain water and place back into the pot. Preheat oven to 350 degrees and prepare a casserole dish with non stick cooking spray then set aside. Start mashing potatoes with a potato mash. Slice butter and add it with sour cream and milk to potatoes. Keep to mashing until smooth and creamy. Add milk add needed to get the texture you want. Add seasonings to your potatoes and mix in well. Add the potatoes to your casserole dish. Top with cheese and bacon. Bake for 5-8 minutes or until cheese is melted.  Once it’s done just top with green onions and serve.

Serve this with:

More potato recipes that you will LOVE as a side:

Mashed Sweet Potatoes

Slow Cooker Sour Cream and Ranch Mashed Potatoes

Roasted Red Potatoes

Loaded Mashed Potatoes

  • 4 pounds Russet potatoes
  • 1 stick Butter
  • 1/2 cup Sour cream
  • 1/4 cup Milk ((more as needed))
  • 1 teaspoon Seasoning salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Garlic powder
  • 1 cup Shredded cheddar cheese
  • 6 slices Bacon ((cooked and crumbled))
  • 1/4 cup Green onion ((sliced))
  1. Peel and dice potatoes. Place them in a large pot and cover with water. Boil for 8-10 minutes until potatoes are tender. Remove from heat and drain water and place back into the pot. Preheat oven to 350 degrees and prepare a casserole dish with non stick cooking spray then set aside. 

  2. Start mashing potatoes with a potato mash. Slice butter and add it with sour cream and milk to potatoes. Keep to mashing until smooth and creamy. Add milk add needed to get the texture you want. 

  3. Add seasonings to your potatoes and mix in well. Add the potatoes to your casserole dish. Top with cheese and bacon. Bake for 5-8 minutes or until cheese is melted. 

  4. Top with green onions and serve. 

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Loaded Mashed Potatoes

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Monkey Bread

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I used canned biscuit dough and lots of butter for this classic Monkey Bread recipe. 

Monkey Bread

monkey bread

Monkey Bread is such a classic! It’s the perfect sweet treat for breakfast and a personal favorite of mine. It’s so simple to make. I used canned biscuit cough tossed in cinnamon sugar then layered it with butter and brown sugar. Baked and it’s ready to be pulled apart. 

monkey bread

How to make Monkey Bread:

  • Prepare a bundt pan with a good amount of nonstick cooking spray or with additional butter.
  • Preheat oven.
  • Add sugar and  cinnamon to a large plastic baggy.
  • Cut or tear biscuits into 4ths and place them into the bag.
  • Shake and coat all biscuit pieces with cinnamon sugar. Set aside.
  • Place butter and and brown sugar into a small sauce pan.
  • Over medium heat bring to a boil then immediately remove from heat.
  • Add a layer of coated biscuits to your bundt pan and spoon in some of your butter and brown sugar sauce.
  • Keep doing this until your pan and full and then add all remaining sauce to the top.
  • Bake until cooked through and golden brown. Allow to rest in the pan for several minutes before removing it.

Cooking Tip:

To remove monkey bread from pan cover the top with a large place then flip over so the plate is on the bottom. Allow it to sit for several minutes then pick up the bundt pan and your monkey bread should be sitting on the plate. This can get very sticky so before cooking make sure you are putting a good amount of putter or spray on your pan before baking.

monkey bread

Here are my other favorite sweet breakfast recipes:

Cinnamon Roll Breakfast Casserole: This is one of my favorite breakfast casseroles! I serve it on Christmas morning and my family loves it. 

Sugar Donut Mini Muffins: These sweet little mini muffins are my kids favorite treats. 

Breakfast Pigs in a Blanket: Sausage links rolled up in a crescent and tossed with cinnamon sugar!

Monkey Bread

  • 24 oz refrigerated can biscuits (( I used 3 8oz cans))
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup butter
  • 1/2 cup brown sugar ((packed))
  1. Prepare a bundt pan with a good amount of nonstick cooking spray or with additional butter. Preheat oven to 350 degrees F. 

  2. Add granulated sugar and ground cinnamon to a large plastic baggy. Cut or tear biscuits into 4ths and place them into the bag. Shake and coat all biscuit pieces with cinnamon sugar. Set aside. 

  3. Place butter and and brown sugar into a small sauce pan. Over medium heat bring to a boil then immediately remove from heat. 

  4. Add a layer of coated biscuits to your bundt pan and spoon in some of your butter and brown sugar sauce. Keep doing this until your pan and full and then add all remaining sauce to the top. 

  5. Bake for 30-40 minutes or until cooked through and golden brown. Allow to rest in the pan for several minutes before removing it. 

To remove monkey bread from pan cover the top with a large place then flip over so the plate is on the bottom. 

 

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Hot Chocolate Dip

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This simple Hot Chocolate Dip is the perfect treat. With just a few simple ingredients you are sure to love this easy recipe.

Hot Chocolate Dip

Hot Chocolate Dip

Can you think of a better combination than warm hot chocolate topped with whipped cream on a cold night? As soon as the weather turns cool I have hot chocolate mix and whipped cream on hand at all times, and end about every winter night with a cup in hand. With the holidays upon us I wanted to take my favorite treat, and turn it into something I could serve my guest. You just need a few simple ingredients for this recipe.

Hot Chocolate Dip

How to make Hot Chocolate Dip:

In a stand mixer or in a large bowl with a hand mixer add soften cream cheese and yogurt. Mix it together until smooth and creamy.

making-hot-chocolate-dip1

Once your cream cheese and yogurt are mixed well and smooth, add your Reddi-wip. Lightly mix this in until just combined.

adding-more-to-the-hot-chocolate-dip

 Time for the chocolate! I added 3 packs of Swiss Miss Milk Chocolate hot cocoa mix and lightly mixed it in.

adding-the-hot-coco-hot-chocolate-dip

 That’s it! Let it chill in the fridge for just a for about 30 minutes then top with a dollop of Reddi-wip and serve with large marshmallows and graham crackers for dipping!

Hot Chocolate Dip

  • 8 oz Cream cheese ((softened))
  • 1/2 cup Vanilla yogurt
  • 1 can Reddi-wip ((divided))
  • 3 packs Milk Chocolate hot cocoa mix (3 packs)
  1. In a stand mixer or in a large bowl with a stand mixer mix together softened cream cheese and yogurt until well combined and smooth.
  2. Add 2 cups of Reddi-wip and gently mix in. Last gently mix in Swiss Miss Milk Chocolate hot cocoa mix. Chill in the fridge for 30 minutes.
  3. Serve with more Reddi-wip on top and with items for dipping like graham crackers, marshmallows, pretzels, or fruit.

 

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White Chocolate Peppermint Muddy Buddies

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Cereal coated in white chocolate covered with powdered sugar and peppermint. These White Chocolate Peppermint Muddy Buddies are one of my favorite holiday treats. 

White Chocolate Peppermint Muddy Buddies

White Chocolate Peppermint Muddy Buddies

Tis the season for peppermint! Peppermint EVERYTHING! And I am so okay with it. Around this time of year I add peppermint to just about everything. This time I added it to one of my favorite treats, muddy buddies. Muddy buddies have been a favorite of mine for a while. I remember my mom making it a lot as a child especially at this time of year.  They make the perfect treat for neighbors and friends. Fill a mason jar with these White Chocolate Peppermint Muddy Buddies, and you have a simple gift to pass out!

White Chocolate Peppermint Muddy Buddies

Melting White Chocolate Chips:

I love white chocolate, but it can be hard to work with. Especially when adding something else to it. Here are my top tips for melting it with extract.

1. Add the extract first. DO NOT ADD AFTER MELTED! You chocolate will be ruined if you do. So add it to the bowl with your white chocolate right from the start and allow it all to melt together.

2. Do not microwave! I’m all about the easy way out and love using my microwave, but trust me on this one. Instead cook it in a double boiler. I just used a shallow pot with a little water and a glass bowl. If you are using milk chocolate chips they will melt much easier in the microwave, but with white chocolate you need to go the extra mile to get it right.

3. Don’t add any water or any type of liquid to your white chocolate after melting. It will Harden.

White Chocolate Peppermint Muddy Buddies

How to make White Chocolate Peppermint Muddy Buddies:

Step one: Place your cereal in a large mixing bowl then set it aside for later.

Step two: In a double boiler add white chocolate chips and peppermint extract. Turn the heat on low and stir frequently while chocolate melts.

Step three: Once melted carefully  remove and pour over cereal. It will be hot of course so you may want to use oven mitts to remove it.

Step four: Quickly mix until coated and add powder sugar. Mix again until all cereal is coated in sugar.

Step five: Last just toss with peppermint M&M’s and enjoy!

White Chocolate Peppermint Muddy Buddies

Wants even more recipes for Muddy Buddies… I mean do I even have to ask 😉

Andes Muddy Buddies: I love andes mints and melted them for this recipe make the perfect treat. 

S’mores Muddy Buddies: These muddy buddies are tossed with Golden graham cereal and marshmallows! So much yum!

Pumpkin Spice Muddy Buddies: If you are still in the mood for a fall treat these are a must!!

White Chocolate Peppermint Muddy Buddies

Follow The Diary of a Real Housewife on Instagram. Show us what recipes you are cooking using the hashtag #TDOARH. I can’t was it to see what you have cooking!

  • 7 cups chex cereal
  • 1 1/2 cups white chocolate chips
  • 1 teaspoon peppermint extract
  • 1 1/2 cups powdered sugar
  • 1 cup white peppermint M&Ms
  1. Place cereal in a large mixing bowl and set aside.
  2. In a double boiler add white chocolate chips and peppermint extract. Turn the heat on low and stir frequently while chocolate melts. 

  3. Once melted carefully (with oven mitts if needed) remove and pour over cereal. 

  4. Quickly mix until coated and add powder sugar. Mix again until all cereal is coated in sugar. Toss with peppermint M&M’s and enjoy!

 

 

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Santa’s Favorite Cookie Recipe

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Make sure you have Santa’s Favorite Cookie Recipe out this Christmas eve. This cookie is fun to make and taste so good. 

Santa’s Favorite Cookie Recipe

Santas Favorite Cookie Recipe

Growing up we always left out milk and cookies for Santa and a carrot for the reindeer. It’s the perfect treat for Santa’s little helpers who are staying up late to wrap the gifts and stock the stuffings. I love these cookies because they are so full of Christmas cheer. Colorful chocolate candies and Christmas colored sprinkles make them so festive and taste so good.

Santas Favorite Cookie Recipe

How to make Santa’s Favorite Cookie Recipe:

Step one: Prepare a baking sheet with non-stick cooking spray or parchment paper.

Step two: Cream together butter and sugar until light and fluffy. I used a stand mixer to do this but you can use a hand mixer as well. Make sure to scrap down the sides as needed.

Step three: Mix in your egg and vanilla extract.

Step four: Whisk together baking soda, baking powder, and flour in a separate bowl.

Step five: Once they are whisked you can slowly mix this in with your wet ingredients. Mixing again until well combined and scraping the sides of your bowl as needed.

Step six: Fold in M&Ms and sprinkles. Allow to chill for 1-2 hours. Then roll our dough balls and place them on your prepared baking sheet.

Step seven: Bake for 10 minutes. Remove from oven then allow to cool on the baking sheet for 8-10 minutes.

I know Santa has a different favorite cookie in each house 😉 But I think this is one that you have to try. Maybe your stockings will be extra full if you leave these treats behind.

What treat do you leave Santa on Christmas Eve? Do you leave anything at all?

Santas Favorite Cookie Recipe

Here are a few more of my favorite Christmas cookie recipes:

Christmas Sprinkle Cookie: These are so good and so full of Christmas cheer covered in sprinkles. 

Hot Chocolate Cookie Cups: I love how cute these cookies are! They are filled with chocolate pudding and topped with mini marshmallows, yum!

Soft and Chewy Sugar Cookies: These are my favorite sugar cookies! They are soft and chewy and still perfect for decorating. 

Santa’s Favorite Cookie Recipe

  • 1 cup unsalted butter ((softened))
  • 1 cup sugar
  • 1 egg ((room temperature))
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 2 1/4 cups all-purpose flour
  • 3/4 cup M&Ms
  • 1/4 cup Sprinkles
  1. Prepare a baking sheet with non-stick cooking spray or parchment paper and set aside.

  2. In a stand mixer or using a hand mixer cream together butter and sugar until light and fluffy. Mix in your egg and vanilla extract.
  3. In a separate bowl whisk together baking soda, baking powder, and flour. Slowly mix this in with your wet ingredients. Mixing until well combined.
  4. Fold in M&Ms and sprinkles. Allow to chill for 1-2 hours. Then roll our dough balls and place them on your prepared baking sheet.  

  5. Preheat oven to 350 degrees F. Bake for 10 minutes. Remove from oven then allow to cool on the baking sheet for 8-10 minutes. Serve and enjoy!

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Andes Muddy Buddies

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Cereal coated with melted mint chocolate and powdered sugar. Need I say more? These Andes Muddy Buddies are a must try and the perfect sweet treat.

Andes Muddy Buddies

Andes Muddy Buddies

Chocolate and mint are my all time favorite flavor combination. It’s always been my favorite candy, ice cream, cake, you name it. If it came in chocolate and mint you know it’s something I would love. These Andes Muddy Buddies are coated in my favorite melted Andes and then covered with powdered sugar. To give it even more chocolate and mint flavor I even tossed in some Andes baking chips. I also was baking cookies the same day I made these and had a little fun with the themes so I tossed in some green sprinkles for more color. Totally optional but why not!

Andes Muddy Buddies

Growing up we always called this treat puppy chow. My mom always made it at Christmas time. We usually stuck with the classic. Melted chocolate chips and peanut butter, covered with powered sugar, with a a hand full (or 2) of chocolate chips tossed in. It was always such an easy treat to make. We would put them in baggies for neighbor or teacher gifts but always made sure to leave a few baggies at home for us. What we kept at home always became the choice movie night snack for Christmas movies. I love thinking back on these memories around the holidays and then making special memories and traditions for my kids. Christmas movies and buddy muddies will be a Christmas tradition that sticks around for sure.

How to make Andes Muddy Buddies:

Step one: Place unwrapped Andes in a microwave safe bowl and melt. I usually just do 30 seconds in the microwave then remove it, stir it, then back into the microwave until fully melted.

Step two: Add Chex cereal to a large mixing bowl. Pour in melted chocolate and gently mix until cereal is coated.

Step three: Next add in powder sugar and again gently mix until all cereal is coated. You want to do this quickly before your chocolate dries. Add in Andes baking chips and toss. Serve and enjoy!

Andes Muddy Buddies

More muddy buddies recipes you have to try!

Pumpkin Spice Muddy Buddies: If you are still in the mood for some fall flavor then this recipe is a must. 

S’mores Muddy Buddies: This recipe is loaded with golden graham cereal and mini marshmallows!

White Chocolate Peppermint Muddy Buddies: I love peppermint and this recipe is perfect for Christmas time. 

Andes Muddy Buddies

  • 5 cups Chex cereal
  • 2 box Andes creme de methe thins
  • 1 1/2 cups Powder sugar
  • 1 cup Andes baking chips
  1. Place unwrapped Andes in a microwave safe bowl. Melt in the microwave for 30 seconds at a time removing, stirring, and cooking, until fully melted (this took me 1 min).
  2. Add Chex cereal to a large mixing bowl. Pour in melted chocolate and gently mix until cereal is coated. Next (and quickly before your chocolate dries) add in powder sugar and again gently mix until all cereal is coated. Add in Andes baking chips and toss. Serve and enjoy!

Follow The Diary of a Real Housewife on Instagram. Show us what recipes you are cooking using the hashtag #TDOARH. I can’t was it to see what you have cooking!

 

 

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Chocolate White Chocolate Chip Cookies

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You know a cookie with chocolate in the name twice is going to be good! You will have to try threes Chocolate white chocolate chip cookies.

Chocolate White Chocolate Chip Cookies

Chocolate White Chocolate Chip Cookies

 We turned the classic chocolate chip cookie inside out and made a soft and chewy chocolate cookie with white chocolate chips. I’ve made several versions of the old classic. Some of my favorites are the peanut butter chocolate chip cookie and the mint chocolate chip cookie. There is something about a chocolate cookie though. They are soft and gooey and the more chocolate in a dessert the better! Here are a few more of my all time cookie recipes that I think you will love.
Cookie Recipes:
 

How to make Chocolate White Chocolate Chip Cookies:

Step one: Whisked your dry ingredients and them set them aside to use later.

Step two: Beat softened butter with melted chocolate, sugar, and brown sugar. I used a stand mixer but a hand mixer would work just as well.

Step three: Once well combined add in egg, vanilla extract, and milk. Then you can add in those dry ingredients and mix until well combined. Make sure to scrap the sides of the bowl as needed when mixing.

Step four: Last just fold in white chocolate chips. If you want to dress up your cookie then reserve about 1/4 cup or use an additional 1/4 cup of white chocolate chips. Place dough in the fridge and allow to chill for at least 2 hours.

Step five: Once your cookie dough has been chilled go ahead and  preheat your oven to 350 degrees F. Prepare a baking sheet with parchment paper and roll out into 1 inch balls and place them on your baking sheet.  Bake for 12-13 minutes. Allow to cool on pan for several minutes.

Do I have to chill these cookies:

Even though these cookies are pretty easy to make they are a no step-skipping cookie! If you are in a rush and need cookies to take to school in 30 minutes or less then these are not your recipe. If you don’t want the cookie batter to run and you want soft chewy cookies you have to chili them for at least 2 hours. You could always mix them up and leave them to chill overnight. I use melted chocolate in the recipe so they make them super gooey and delicious but also hard to roll and pretty sticky which is why chilling is a must.

How to make a pretty cookie:

When rolling out your dough I always place more chips on top or reserve about a 1/4 a cup to place on top. This is totally option and will not change the taste of your cookies. But you will end up with a pretty cookie where you can see some of the white chocolate chips.

Chocolate White Chocolate Chip Cookies

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter ((softened))
  • 1/2 cup chocolate chips ((melted))
  • 1/3 cup sugar
  • 2/3 cup brown sugar ((packed))
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  1. Whisked together flour, cocoa powder, baking soda, and salt. Once combined set aside. 

  2. Using a stand mixer or electric mixer beat softened butter with melted chocolate, sugar, and brown sugar. Once well combined add in egg, vanilla extract, and milk. Add in dry ingredients and mix until well combined. 

  3. Fold in white chocolate chips. Place dough in the fridge and allow to chill for at least 2 hours. 

  4. Pre heat oven to 350 degrees F. Prepare a baking sheet with parchment paper and roll out into 1 inch balls and place them on your baking sheet. Bake for 12-13 minutes. Allow to cool on pan for several minutes.  

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Make Ahead Mashed Potatoes

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These Make Ahead Mashed Potatoes are perfect for holidays! Make them the day before and just reheat the next day. 

Make Ahead Mashed Potatoes

Make Ahead Mashed Potatoes

Mashed potatoes are my favorite thing on earth. I mean besides my family 😉 

Seriously though I could eat mashed potatoes each and every day and not get sick of them. I don’t but I could!

On holidays though mashed potatoes are a must. Any and every holiday they will be on my table! Since holidays can get a little crazy I usually like to make what I can ahead of time. This way you just reheat the day of and can focus on what really matters, eating your weight in mashed potatoes being with family.

If you think I’m joking about mashed potatoes then you have to check out my recipe for the world’s best mashed potatoes. I have a picture from my first thanksgiving when I made more potatoes then humanly possible to eat. I also served them in a pasta dish because I was newly married and didn’t have a ton of dishes. It was pretty funny.

You can also check out my other recipes for mashed potatoes and try them all!

Mashed Potato Recipes:

 

Make Ahead Mashed Potatoes

How to make Make Ahead Mashed Potatoes:

Step one: Start by washing, peeling, and dicing potatoes. Make sure they are all cut to be around the same size for even cooking.

Step two: Place them in a large pot and cover with water. Next bring to a boil and cook them until tender.

Step three: Once tender drain water out and then return to stove top on low heat. I like to keep them on a very low heat so I can get everything to melt nicely. Just make sure to keep the temperature low so you don’t burn the potatoes or your pot. 

Step four: Now it’s time for the good stuff. Add cream cheese and butter and use a potato masher to mash potatoes. Next add in your salt and pepper. I listed below how much I use but add it to your taste.  

Step four: Last add half and half and mashed again. Keep mashing with a potato masher by hand or for very creamy potatoes use a hand mixer to get really creamy potato texture. If you want to thin out the potatoes you can add more milk now as needed until you get the texture you prefer.

Step five:  Add potato to a casserole dish and allow to cool to room temperature before covering and placing in the fridge. 

Make Ahead Mashed Potatoes

How long to keep mashed potatoes in the fridge:

I suggest you only keep the mashed potatoes in the fridge for no longer then 2 days. They make the perfect dish for holidays to make ahead of time and reheat the day of.

How to reheat mashed potatoes:

To reheat these mashed potatoes I started but giving them a good stir. Then placed them in the oven at 350 degrees F for about 30 minutes or until they are warm throughout. You can add more butter or milk as needed but I heat them up as is. Last I topped mine with dries parsley flakes for extra flavor and for picture purposes but it’s not necessary.

Here are a few more of my favorite side dishes for holidays! I think you will love them:

Cheesy Corn Casserole: This one is another favorite! Creamy and delicious it’s a must try!

Sausage and Herb Stuffing: This is one of my favorite stuffing recipes. It’s loaded with ground sausage and seasonings and taste amazing. 

Roasted Ranch Green Beans: Since I guess you have to have a veggie as a side dish for the holidays 😉 

Make Ahead Mashed Potatoes

  • 2 pounds russest potatoes
  • 4 oz cream cheese
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt ((to taste))
  • 1/8 teaspoon pepper ((to taste))
  • 1/2 cup half and half
  • Optional Milk as needed for desired texture
  1. Start by washing, peeling, and dicing potatoes. Place them in a large pot and cover with water. Bring to a boil then reduce heat and allow them to cook until tender. Once tender drain water out and then return to stove top on low heat.

  2. Add cream cheese and butter and use a potato masher to mash potatoes. Add in salt and pepper (add more or less to taste) and mix. 

  3. Add half and half and mashed again. Keep mashing with a potato masher or use a hand mixer to get really creamy potato texture. Add potato to a casserole dish. 

  4. Allow to cool to room temperature then cover and place in the fridge. These potatoes should stay good covered and in the fridge for 1-2 days. 

  5. When ready to reheat uncover and place in the oven at 350 degrees for 30 minutes or until potatoes are heated through. 

    I garnished mine with dried parsley flakes for pictures. 

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Lemon Meringue Pie

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Super simple and delicious, this Lemon Meringue Pie is a must try!  It’s a favorite of mine that is sweet and tart. 

Lemon Meringue Pie

Lemon Meringue Pie

You probably know by now if you have been around for a while that I am all about easy recipes. I want all the good stuff but made in the simplest way possible. Lemon Meringue Pie can sometimes be a pain in the butt but I think I found a simple way to make it that is sure not to fail. I actually spend two entire days make this pie. Over and over again until it was not only perfect but made in the easiest way.

I think that it turned out amazing and I hope you love it as much as I do. If you LOVE pies like I do then make sure to check out a few more of my pie recipes next. 

Pie Recipes:

Lemon Meringue Pie

Lemon Meringue Pie Crust:

I used a flour crust for this pie. I made my easy homemade pie crust. I blind baked it so it was cooked before adding the lemon filling in. When blind baking you want to make sure that your pie crust does not raise. To could use pie weights or dried beans to weigh it down. You could also just poke several holes in the bottom of the pie. I used a fork and when around the entire bottom of the pie before baking it.

How to make Lemon Meringue Pie filling:

Step one: Start your filling by adding sugar, flour, and cornstarch to a saucepan and whisk together. Add water and the juice and zest from 2 lemons.

Step two: Whisk continuously until it reaches a boil. Add in butter and keep whisking until melted.

Step three: Whisk together egg yolks in a separate bowl and slowly add in 1/2 cup of hot sugar water from what you boiled earlier.  Whisking continuously as you add in it to the egg. You want to be careful when doing this. Adding something hot to your eggs to quickly can cause them to cook. And we don’t want scrambled eggs in your pie. The point here is to warm up the egg yolks so you can mix it with the rest of the ingredients later.

Step four: Now you can add those hot egg yolks to your saucepan. Whisking again to thicken. Bring to a boil while whisking then remove from heat and pour into pie crust.

Lemon Meringue Pie

How to make  Meringue topping:

Step one: To make the meringue add all ingredients to a metal bowl. I used my bowl on my stand mixer. This way I can just move the bowl right to my stand mixer and start whisking  as soon as the eggs are hot enough. 

Step two: Add water to a sauce pan just to fill the bottom. I wouldn’t use more then 3/4 cup. Now bring this water to a boil. Add the metal bowl with meringue ingredients to the top of the pot and whisk continuously.

Step three: Allow to heat to 120 degrees (any kitchen thermometer will work to check). Once heated remove from heat and use an electric mixer to whisk until peaks form.

Step four: Add meringue to the top of the warm lemon pie and bake for 10 minutes.

Baking Tips:

When your meringue is finished it is important that your lemon pie is warm. A cold pie could cause the two to not stick together. Then after backing and serving your meringue will slip right off. I find that adding it to a warmed pie helps them stick together while baking and stay together when serving. 

 

Lemon Meringue Pie

 

Lemon Meringue Pie

  • 1 pie crust

Filling:

  • 1 cup sugar
  • 2 tablespoon flour
  • 3 tablespoon cornstarch
  • 1 1/2 cups water
  • 2 lemons ((juiced and zest))
  • 2 tablespoons unsalted butter
  • 4 egg yolks ((beaten / you can reserve the whites for the meringue))

Meringue:

  • 4 egg whites ((room temperature))
  • 1/2 cup sugar
  • 1/2 teaspoon cream of tar tar
  1. Start by preparing your crust. Follow the directions to blind bake the crust. Preheat oven to 375 degrees F. Set cook pie crust aside for later. 

  2. Add sugar, flour, and cornstarch to a saucepan and whisk together. Add water and the juice and zest from 2 lemons. Whisk continuously until it reaches a boil. Add in butter and keep whisking until melted. 

  3. Whisk together egg yolks in a separate bowl and slowly add in 1/2 cup of hot sugar water(from pan in above instructions) whisking continuously. You want to warm up the egg yolks without ending up with scrambled eggs. 

  4. Add these hot egg yolk mixture to your saucepan. Whisking again to thicken. Bring to a boil while whisking then remove from heat and pour into pie crust. 

  5. To make the meringue add all ingredients to a metal bowl (I used my bowl on my stand mixer) and whisk together. 

  6. Add water to a sauce pan just to fill the bottom (no more then 3/4 cup) and bring to a boil. Add the metal bowl with meringue ingredients to the top of the pot and whisk continuously. Allow to heat to 120 degrees (any kitchen thermometer will work to check). Once heated remove from heat and use an electric mixer to whisk until peaks form. 

  7. Add meringue to the top of the warm lemon pie and bake for 10 minutes. 

    Serve and ENJOY!

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Green Bean Casserole

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The BEST Green Bean Casserole and so simple to make. With just three simple ingredients and some seasonings this dish is the perfect side. 

Green Bean Casserole

Green Bean Casserole

Green Bean Casserole is a classic! It’s a recipe my mom made every holiday and sone of my favorites. Then though growing up my mom never put the French fried onions on top since she never liked them. After I was married though my husband suggest that I add them like his mom did and we brought I LOVED it with them. Something about the crunch that makes it taste so good. This recipe is nothing fancy and it’s really simple to make but it taste amazing.

Green Bean Casserole

What do I need for green bean casserole:

This recipe is the most basic green bean casserole but it still taste amazing. It’s simple to make and totally foolproof and honestly one off y favorite ways to make it. You only need three simple ingredients plus some seasonings to make this dish!

  • French style green beans: You could use any style but after testing I found the French style to taste and bake the best. I used them out of the can and drained the water in the can.
  • Cream of mushroom soup: You can sub this for a homemade version of cream of mushroom soup. You can also use a cream of chicken or celery for the same texture but you will get a very different taste.
  • French fried onions: I used an entire jar on top for this recipe.

How to make Green Bean Casserole:

Step one: Preheat your oven and then prepare a casserole dish. I used a 9×13 oval casserole dish. 

Step two: Open your green beans and drain the water. Next mix green beans and cream of mushroom soup together.

Step three: Next add in seasoning and mix again. I used about 1/2 teaspoon of salt and 1/8 teaspoon of pepper but you can add these to taste.

Step four: Add this to the casserole dish and top with French fried onions.  We used the entire 6 oz on top. I like to keep them crunchy and find that mixing them in gets them soggy during baking. If you prefer you can mix these into the casserole dish and bake.

Step five: All you need to do now is bake. I baked mine for about 20 minutes until the casserole was warm throughout.

 

Green Bean Casserole

Cooking Tips:

Mixing: When making this casserole I like to mix my green beans and soup together in a mixing bowl then adding it to there casserole dish. This dish can get pretty messy to mix inside the casserole dish. The messy sides usually tends to burn so and mixing it a bowl will help with that.

Make Ahead: This dish makes the perfect side for a big family dinner or holiday dinner. It’s so simple to make the day of but you can mix up the day before if you need to.

I would mix and cover and place in the fridge overnight to bake in the morning. I would not add the French fried onions until it’s time to bake to make sure they do not get soggy overnight.

If you are leaving it in the fridge overnight I would add an additional 5 minutes for cooking.

Green Bean Casserole

Here are a few more of my favorite side dishes:

Mashed Potatoes: These are the BEST mashed potatoes ever. For real, you have to try them. 

Cheesy Corn Casserole: This one is another must try. It’s so simple to make and taste amazing. 

Sausage and Herb Stuffing: I love stuffing for the holidays and this one is my favorite. So much flavor!

Green Bean Casserole

  • 4 cans French style green beans ((14.5 oz per can / drained))
  • 2 cans cream of mushroom soup ((10.5 oz per can))
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • salt and pepper ((to taste))
  • 6 oz French fried onions
  1. Preheat oven to 350 degrees F. Prepare a casserole dish with no stick cooking spray. 

  2. Mix green beans and cream of mushroom soup together. Add seasoning and mix again. Add this to the casserole dish and top with French fried onions. 

  3. Bake for 20-25 minutes. Serve and enjoy. 

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Green Bean Casserole

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The post Green Bean Casserole appeared first on The Diary of a Real Housewife.

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