Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

A Warm Welcome to Fall in the Kitchen

Fall is the season where everything seems to slow down just a little—where the kitchen becomes the heart of the home and comfort food takes center stage. There’s something so special about this time of year—the changing leaves, the cozy sweaters, and the smell of something delicious baking in the oven.

If you’ve been here a while, you know I love sharing recipes that are not only delicious but also tied to special memories, family traditions, or a crisp autumn afternoon spent baking or simmering something on the stove.

Today, I’ve gathered all my favorite fall recipes in one place—these are the ones I make again and again, the ones that bring everyone to the table, and the ones that fill our home with warmth. I hope they inspire you to create something special this season, too.

1. Cream Cheese Pumpkin Swirl Muffins

These moist, spiced muffins have a creamy swirl of sweetened cream cheese running through them—and they are everything you want in a fall treat. Perfect for breakfast, brunch, or a mid-afternoon snack with a cup of cider or tea.

Baking Tip: I make my own pumpkin pie spice. It’s linked below if you want to make your own. It’s very expensive to buy and much more economical to make your own!

1

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins will melt in your mouth! They are the perfect treat for fall!

Check out this recipe

2

Pumpkin Pie Spice Mix

Make your own pumpkin pie spice mix.

Check out this recipe

2. Homemade Potato Soup

This rich, creamy potato soup is pure comfort in a bowl. Made with simple ingredients like potatoes, sautéed onions, and savory seasonings, it’s the perfect cozy meal for a chilly fall evening.

Serving Idea: Add a dollop of sour cream, shredded cheddar, and crispy bacon bits on top for the ultimate loaded potato soup.

3

Homemade Potato Soup

This homemade classic potato soup recipe is so creamy and delicious. It's the perfect comfort food for any time of the year, I love making this for a potluck or luncheon and when the cooler temperatures in fall arrive.

Check out this recipe

3. Rustic Homemade Bread

There’s nothing quite like homemade bread, and this rustic loaf is easy to make and incredibly satisfying. Crispy on the outside, soft on the inside, and perfect for dipping into soups or slathering with butter and honey.

Bread Tip: I often make a few loaves at once—one for dinner and the others to share or freeze.

4

Rustic Homemade Bread Recipe

This four-ingredient bread is simple and easy to make. The hint of sea salt on top is what makes this bread so good!

Check out this recipe

4. Homemade Chicken Noodle Soup

This classic recipe is made completely from scratch—even the noodles! It’s hearty, nourishing, and perfect for when you’re under the weather or just craving something soul-soothing and warm.

Holly’s Touch: I love using leftover rotisserie chicken to save time, and I always make extra to freeze for later.

5

Homemade Chicken Noodle Soup

Indulge in the comforting warmth of homemade chicken noodle soup made with the convenience of a rotisserie chicken and frozen egg noodles. This soul-soothing classic begins by simmering a flavorful broth, enriched with the flavor of the rotisserie chicken. Perfect for chilly days or whenever a bowl of comforting warmth is needed.

Check out this recipe

5. Cinnamon Sticky Buns

Soft, sweet, and swirled with cinnamon sugar—these homemade cinnamon buns are a fall breakfast favorite. The gooey frosting on top is what takes them over the edge!

Serving Suggestion: These are perfect for a weekend brunch or a cozy Sunday morning at home with the family.

6

Easy Cinnamon Buns

This easy Cinnamon buns recipe is super simple and perfect for breakfast or dessert! I've been making this since I was eight years old and it's still a family favorite! It's similar to sticky buns but a little simpler.

Check out this recipe

6. Mouthwatering Roast Beef

This roast beef recipe is a fall and winter staple in our home. It’s full of flavor, tender, and makes the most amazing leftovers (if you have any!).

Meal Idea: Serve this with mashed potatoes, roasted veggies, and my homemade brown gravy for the perfect comfort meal.

7

Classic Roast Beef Recipe

Roast beef is a classic Sunday dinner dish that can be enjoyed by the whole family. Here's a simple recipe for making a delicious roast beef that's homemade and is easy to make!

Check out this recipe

7. Flavor-Packed Homemade Brown Gravy

If you’ve never made homemade gravy before, this is the one to try. It’s simple, rich, and so much better than anything from a packet. The secret? Layering flavor and letting it simmer just right.

Pair It With: Roast beef, mashed potatoes, meatloaf, or even turkey—it’s a fall essential.

8

Homemade Brown Gravy Recipe

Sunday dinners are special occasions where families and friends gather around the table to enjoy a delicious meal. Roast beef is a classic dish for our Sunday dinner, but it's not complete without a rich, flavorful brown gravy and homemade mashed potatoes.

Check out this recipe

8. The Best Blackberry Crumble

This crumble is made with juicy blackberries and a crisp, buttery oat topping. It’s one of my absolute favorite fall desserts—especially when served warm with vanilla bean ice cream.

Seasonal Twist: You can swap out the berries for apples, peaches, or even a mix of seasonal fruits.

9

The Best Blackberry Crumble Recipe

This Blackberry Crumble, or some might call it a crisp, is super easy to make and so delicious. Serve it up warm with some vanilla ice cream and you'll be everyone's favorite person!

Check out this recipe

9. My Award-Winning Chili Recipe

This hearty, flavorful chili has won over more than a few crowds over the years! It’s packed with ground beef, beans, and just the right amount of spice to warm you up from the inside out.

Dinner Tip: Serve with cornbread or over a baked potato for a filling fall dinner.

10

Award Winning Chili Recipe

This homemade chili recipe has won many chili cookoff awards. It's simple and easy to make and everyone loves it!

Check out this recipe

10. The Best Macaroni and Cheese Ever

Rich, creamy, cheesy, and baked until golden—this mac and cheese is comfort food at its finest. Whether it’s a holiday side dish or the main event, it never lasts long at our house.

Make It a Meal: Pair it with roast beef or chili for the ultimate comfort combo.

11

The Best Macaroni and Cheese Ever

This is not your traditional mac and cheese. This recipe calls for egg noodles instead of macaroni and the cheeses are a mix of fontina, parmesan, and mozzarella. This is comfort food at its finest and you can add ham to make it a main dish or to add extra flavor.

Check out this recipe

11. Fresh Fruit Cobbler

This simple cobbler is perfect for showcasing seasonal fruits—apples, peaches, berries—you name it! The topping is biscuit-like and buttery, with just the right amount of sweetness.

Serving Suggestion: Don’t forget a scoop of ice cream or a drizzle of cream on top.

12

Fresh Fruit Cobbler:

Check out this recipe

Bringing it All Together

Whether you’re hosting a big family dinner, preparing cozy weeknight meals, or just baking something special to share, these recipes are all about creating warmth, comfort, and connection. That’s what fall is all about—gathering, savoring, and making memories.

If you try any of these, be sure to tag me on Instagram @homewithhollyj and use #HomeWithHollyJ so I can see your fall kitchen creations!

Wishing you a happy fall!

xoxo,

Check out my online shop for beautiful decor items to style your home with!

ShopHollyJHome.com

The post My Favorite Fall Recipes: Comfort Food for Cozy Days 🍂 appeared first on Home With Holly J.

If you’ve followed me awhile, you know how much I love cooking and baking, and Christmas desserts are always a crowd pleaser. So today, I rounded up some great recipes from some of my favorite blogger friends. Let’s get inspired!

Italian Christmas Cookies

First of all, how delicious do these look? These are the perfect addition to your Christmas baking list.

My friend Kristen from Ella Clair Blog touts these as “little bites of joy.”

The perfect mix of sugar cookie and cake, If you make these, you’ll be the hit of the holidays! You can find the full recipe for the Italian Christmas Cookies here.

The Christmas Cookie Box

This is brilliant! Imagine you could make one dough and create five different cookie recipes from it. Not only will they taste delicious, but you get the chance to experiment with different fillings, shapes, and sizes. You can find her full recipe for the entire cookie box here.

Iced Gingerbread Cookies

A holiday staple of course! These iced gingerbread cookies are sure to please. The smell alone will get you in the perfect holiday spirit! You’ll want to grab a cup of hot cocoa and snuggle up in a blanket by the fire. You can find Deborah’s full recipe here.

Plaid Christmas Cookies

My friend Lucy is an amazing artist and you can see that her painting skills carried over to her cookie decorating. These cookies would be totally awesome for any cookie exchange plus she has a great cheat code in her post to make them super simple. You can check it out here.

Make Ahead Christmas Dessert

My friend KariAnne is the queen of doing all things– while making it look easy! Love her so much! She’s an inspiration and always there to give advice and lift others up! So of course, I had to share her awesome ideas for make-ahead Christmas desserts.

These recipes are the perfect way to make sure you have enough quality time with your family while also enjoying some yummy sweet treats. Check out all of the recipes here.

Raspberry Almond Shortbread Thumbprint Cookies

And last, but not least, don’t forget about my Raspberry Almond Shortbread Thumbprint cookies! These are simple to make, absolutely delicious, and can be made sugar-free which will save you from all the added sugar this holiday season if you are watching your waistline. Check out the full recipe here.

Alright, now you have to tell me, which one of these Christmas dessert recipes are you most excited to make this holiday?

Pin this Post for Later

The post My Absolute Favorite Christmas Dessert Recipes appeared first on Home With Holly J.

It’s almost Thanksgiving and time to share one of my favorite pie recipes! This homemade banana cream pie recipe is a family favorite and it’s so easy to make. There is nothing better than a homemade pie during the holidays or any time of year.

The pie filling is your basic homemade vanilla pudding that is so much better than the store-bought instant pudding mix.

You can also use store-bought pie crust like I did here or you can make homemade pie crust too. I prefer homemade but if you don’t have a lot of time, frozen or refrigerator pie crusts work great too.  

The pie filling is easy to make and all you have to do is add in some bananas and top with homemade whipped cream and you have a yummy pie

Here’s my homemade pie crust recipe if you want to try making your own pie crust.

Use Quality Ingredients

It’s important to use real dairy products that are high quality. One of my favorite brands is Darigold. I also use pasture-raised, organic eggs. The yolks are so much darker and add a little extra color to your pudding than regular eggs and, they are better for you!

You’re going to temper the eggs when you make the filling. If you add the eggs directly to the hot liquid when making the pudding, you will have scrambled eggs! This step is very important.

To temper the eggs, whisk a little of the hot pudding mixture into the egg yolks in a separate bowl. It’s important to whisk constantly and vigorously as the hot ingredient is added. By keeping the eggs moving constantly, you raise the temperature of the eggs gradually, keeping them from cooking.

You can see more of how to make this pie on my Instagram reel post here

Print

Homemade Banana Cream Pie Recipe

I'm sharing my favorite homemade banana cream pie recipe. It's made with real pudding and tastes amazing! This is the perfect banana cream pie recipe for the holiday season or any time of year.

Course Dessert

Cuisine American

Keyword banana cream pie, bananas, pudding recipe

Servings 8

Ingredients

• 3 ripe bananas
• 1/3 cup white flour
• 3 egg yolks
• ¼ tsp salt
• ¾ cup white sugar
• 2 tbps butter
• 1 tsp vanilla
• 3 cups whole milk
• 9" pie crust (baked)

Instructions

• Bake a 9" pie crust (baked) and have it cooled and ready.
• In a medium saucepan, scald the 3 cups whole milk .
• In another large saucepan, combine the ¾ cup white sugar, 1/3 cup white flour, and ¼ tsp salt and stir with a whisk with no heat. Then add the scalded milk and whisk until well combined.
• Cook the filling mixture over medium heat, stirring constantly until thickened. I use a whisk and a spatula to make sure nothing is sticking to the bottom of the pan. You do not want to scald the filling as it's thickening up.
• Once it's thickened, turn the heat down to medium-low and cook for two more minutes, stirring continuously.
• In a small bowl separate the 3 egg yolks and slightly beat them. Whisk in a small amount of the hot pudding mixture into the bowl (about one cup) with the egg yolks. (This is called tempering, see Holly's Helpful Hints below for more details).
• When the tempered egg mixture is well combined, pour it back into the saucepan with the hot pudding mixture and stir. Cook for one minute longer.
• Remove from heat and add in the 2 tbps butter and 1 tsp vanilla.
• Let sit until lukewarm.
• When the pudding mixture has cooled off to lukewarm, slice the 3 ripe bananas into the bottom of the pie shell. Pour the pie filling mixture into the pie and cover the bananas. Put the pie into the refrigerator.
• I like to top mine with whipped cream. You can do this step when the pie is done and put in the refrigerator or you can whip the cream and add it to the top of the pie later or before serving. I piped my whipped cream onto the pie with a piping bag but you can also dollop the whipped cream onto the pie and spread it out.
• Just before serving, I will add some bananas to the top and if desired, you can add some graham cracker crumbs to the top of the whipped cream.

When the cream comes together and has stiff peaks, it’s done. If you want to make your whipped cream extra white, add one tiny drop of blue food coloring. That will make the cream whiter (the vanilla tends to make it a little less white).

I used a piping bag and added little dollops onto the pie but you can spread it onto the pie as well or just have the whipped cream in a bowl and let everyone add their own! 

You can make it a day ahead and keep it in the refrigerator or make the day of as it sets up quickly. 

I hope you give my homemade banana cream pie recipe a try! It’s a crowd-pleaser and so yummy. You can make it a day ahead and keep it in the refrigerator or make the day of as it sets up quickly. 

Thanks so much for stopping by! Be sure the subscribe to my blog so you never miss a post or you can follow along with me on Instagram, Facebook, or Pinterest! 

Pin this for later:

The post Easy Homemade Banana Cream Pie Recipe appeared first on Home With Holly J.

Stuffed Chicken Kiev

The Marriage of Ruth’s Chris Stuffed Chicken and Chicken Kiev Recipes

Behind every one of my recipes, there is a little story and I always tell the story if there is one to tell. About 20+ years ago, I went to dinner for the first time at Ruth’s Chris Steakhouse, and instead of ordering a steak, I ordered the stuffed chicken. It was so good and I was determined to figure out how to make it. I asked the waiter a few questions and if he could tell me the ingredients and he said it had cream cheese, butter, and herbs in the filling. I’m excited to share this yummy chicken Kiev recipe below.

Not long after that, I left for a trip to England to coach a boys soccer team and one night, my husband and I were able to take a break from all the kids and go on a date. We had been told that the pub up the street from Queen Victoria’s Royal Holloway where we were staying had really good food. We figured we’d give it a try. I ordered the chicken kiev and it was delicious. I had never heard of this before and it reminded me a little bit of the chicken I’d had at Ruth’s Chris.

When I returned home, I decided to marry the two recipes together and this has become one of our favorite recipes. Every year I host a Christmas party for my husband’s office and this is always one of the requests from my husband’s dental team. I love making this for them and many will be so happy that I’ve finally shared the recipe here. I hope you like it as much as we do!

Stuffed Chicken Kiev Recipe

Print

Stuffed Chicken Kiev

Stuffed Chicken Kiev

Course dinner, Main Course

Cuisine American

Keyword chicken, chicken kiev recipe, chicken recipes, dinner recipes, ruths chris stuffed chicken, stuffed chicken

Prep Time 45 minutes minutes

Servings 6

Equipment

• 20-30 toothpicks
• stand mixer or hand mixer
• food processor optional

Ingredients

• 6 whole chicken breast
• 1 pkg. softened regular cream cheese
• ¼ cup softened butter (1 cube)
• 2 tbsp fresh chopped parsley
• 1/2 juice of one lemon or 2-3 tsp lemon juice
• 1 tsp garlic seasoning salt
• ½ cup melted butter (2 cubes)
• 4 cups crushed corn flakes

Instructions

• Pound 6 whole chicken breasts until flat and about 1/4 inch thick, set aside. I use a meat tenderizer/mallet and sometimes, if I can get the butcher to do it for me, I'll have them tenderize the chicken breasts. This saves time so ask your butcher if you want to try it that way.
  
• Preheat oven to 375°
• Put 4 cups crushed corn flakes in a ziplock bag and use a rolling pin to crush them up into fine pieces. You can also do this in a food processor if you have one. Place them in a medium to large shallow bowl or pie plate and set aside.
• Place the 1 pkg. softened regular cream cheese, one ¼ cup softened butter (1 cube), 2 tbsp fresh chopped parsley, 1/2 juice of one lemon or 2-3 tsp lemon juice, and 1 tsp garlic seasoning salt into a stand mixer and mix until everything is combined well and there are no lumps of cream cheese or butter. You can also do this in a medium-sized bowl with a hand mixer or do it by hand too. Set aside.
• Melt the remaining ½ cup melted butter (2 cubes) into a shallow bowl or pie plate.
• Spray a baking dish with non-stick cooking spray.
• Take all the ingredients and line them up for an assembly line (chicken, toothpicks, butter, then cornflakes) and have your toothpicks laid out.
• Take the flattened chicken, and add a scoop of the cream cheese/butter mixture to the center of the chicken, and fold all the sides up around the filling. Use 2-4 toothpicks to pinch it together. It's okay if it's not perfect, just try to secure it so that all the filling doesn't leak out. I try to make mine in the shape of a ball.
  
• Once you've stuffed the chicken, dip each piece into the melted butter and then the cornflakes. Make sure to evenly coat each piece with both the butter and cornflakes.
  
• It's okay if they are not perfect in shape. If I use whole split breasts, they come out much larger but you can also use half breasts and the pieces will be smaller. I just use what I can find at the store. If you have smaller pieces of chicken then that's great for those people that want a smaller portion. They are quite large when you do a whole split breast.
  
• Add the chicken to the baking dish.
  
• Place uncovered in the oven set to 375° and bake for 45-55 minutes. Some of the filling will leak out of the chicken and that is normal. When you serve the chicken, make sure to scoop that overflowed filling out too! It's so good and you'll want to scrape the pan clean!
  

I hope you give this recipe a try! It’s perfect for any holiday season and everyone I’ve ever made it for loves it and asks for the recipe. If you want to make it keto or low carb, you can leave off the corn flakes and use something else that’s keto approved. It’s also gluten free. It’s great warmed up as leftover the next day too! My husband always asks me to make a little extra so he can have it for lunch the next day.

Thanks so much for stopping by! Send me an email in the comments if you have any questions and please feel free to subscribe to my blog so you never miss a post! I appreciate each and every one of you. You can follow me on Pinterest, Instagram and TikTok too!

xoxo,

The post Stuffed Chicken Kiev appeared first on Home With Holly J.

Easy Trail Mix Recipe

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Today I’m sharing this yummy trail mix recipe I came up with a few years ago. I went on a girl’s weekend retreat with some of my friends and one of the activities we planned was a hike in the Cascade Mountains of Washington. I wanted to make a treat for everyone so I made this Easy Trail Mix Recipe. It turned out this simple trail mix that I made came in pretty handy! We underestimated the distance of the hike and how cold it was in the eastern part of the mountains during winter and it took us a lot longer to make our way back to the trailhead. We ended up hiking in the dark and in freezing temperatures. Thankfully we didn’t end up lost in the mountains. None of us told any of our husbands where we were going exactly and no one had cell service. We all live on the west side of the Cascade Mountains where it’s not as cold during the winter and we didn’t plan very well.

I’m an experienced hiker and I’m an over-preparer so thank goodness we had some trail mix and phones with flashlights. Not my brightest hiking moment but the good news is, we made it back safe and everyone loved my trail mix!

You can use any type of nuts that you like to make this recipe, but my favorite place to get everything for this recipe is Trader Joe’s. They have a great selection of nuts and chocolate-covered treats that make this trail mix next level. Here are my favorites!

I prefer roasted and salted nuts but you can mix and match any type of nut, roasted, salted, unsalted, raw, or whatever you prefer, the items listed here are my favorites and create the best trail mix.

Chocolate Coconut Covered Almonds

Mini Milk Chocolate Peanut Butter Cups

Roasted & Salted Pecan Halves

Raw California Walnut Halves & Pieces

Roasted & Salted Whole Cashews

Dry Toasted Pignolies – Pine Nuts

Dry Roasted & Salted Almonds

Pistachios Roasted and Salted

Roasted & Salted Pumpkin Seeds

Roasted & Salted Sunflower Seeds

You can also add peanuts or any other type of nut you like to. I typically double the recipe and it makes a very large amount. I store it in an airtight container and it makes the perfect snack any time of day and satisfies your salty and sweet cravings at the same time.

It’s also great with oatmeal for breakfast or you can add it to some yogurt. You can also leave it out on the counter in a pretty bowl for all the enjoy.

It’s also the perfect treat to share with your hiking friends.

You can put some of the trail mix into a clear treat bag and tie some ribbon around it as a sweet treat to give to your friends and neighbors. They will love you forever if you decide to share! This is also a great Christmas treat to share!

Easy Trail Mix Recipe

Print

Easy Trail Mix Recipe

This Trail Mix Recipe is super easy to make and has the perfect balance of Salty and Sweet!

Course Breakfast, Snack

Cuisine American

Keyword easy snack recipe, snacks, trail mix

Prep Time 15 minutes minutes

Ingredients

• 2 8 oz bags Roasted & Salted Pecans (Whole or Halves)
• 1 12 oz tub Chocolate Coconut Almonds
• 1 12 oz tub Mini Milk Chocolate Peanut Butter Cups
• 1 16 oz bag Raw Walnuts (Halves & Pieces if you prefer)
• 1 16 0z bag Roasted & Salted Cashews (Whole or Halves)
• 2 8 oz bags Dry Toasted Pignolies (Pine Nuts)
• 1 16 oz bag Roasted and Salted Almonds
• 1 16 oz bag Dry Roasted & Salted Pistachios
• 1 16 oz bag Roasted & Salted Pumpkin Seeds
• 1 16 oz bag Roasted & Salted or Unsalted Sunflower Seeds

Instructions

• In an extra large mixing bowl, add all the ingredients in any order.
  2 8 oz bags Roasted & Salted Pecans, 1 12 oz tub Chocolate Coconut Almonds, 1 12 oz tub Mini Milk Chocolate Peanut Butter Cups, 1 16 oz bag Raw Walnuts, 1 16 0z bag Roasted & Salted Cashews, 2 8 oz bags Dry Toasted Pignolies (Pine Nuts), 1 16 oz bag Roasted and Salted Almonds, 1 16 oz bag Dry Roasted & Salted Pistachios , 1 16 oz bag Roasted & Salted Pumpkin Seeds, 1 16 oz bag Roasted & Salted or Unsalted Sunflower Seeds
  
• Use a large spoon and gently stir everything together until everything is mixed together well.
  
• Store in an airtight container or you can package them individually for snacks or treats to give away.
  

Notes

I usually double the recipe and it makes a lot! If you store it in an airtight container, it will last for at least three months.

I prefer using Trader Joes products in this recipe but you can use any type of nut or chocolate covered treat. There really is no right or wrong. Trader Joes has a lot of yummy chocolate covered nuts and other goodies that you can mix in as well.

The amounts and types of each item I added is just a guesstimate. If you like more of one kind of nut or like more chocolate covered coconut almonds, feel free to change up the quantities. This is just how I make it and it seems to be a good balance of salty and sweet. I like pecans and pine nuts so I doubled that and my family loves the chocolate coconut almonds so I usually add more of those in. Everyone picks out the things they like first and the chocolate covered items usually go first!

Thanks so much for stopping by! I hope you give this Easy Trail Mix Recipe a try! It’s so yummy and a somewhat healthy treat that covers all the salty and sweet bases! Enjoy!

Here are some of the sources for the metal bowl, milk glass pedestal dish, and napkins.

PIN THIS FOR LATER

The post Easy Trail Mix Recipe appeared first on Home With Holly J.

This post is sponsored by Walmart. All thoughts and opinions are my own.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Mello Holiday Jello Recipe

This Mello Jello Recipe is a tradition in our house for Thanksgiving and Christmas dinner and New Years Eve. Mello Jello is super easy to make and is the perfect side dish or can be served for dessert.

It’s the perfect treat for any of your holiday gatherings or any time of year. It’s so yummy and tastes like a creamsicle. Mixing orange jello and lemon pudding is the secret to this jello recipe and then it’s topped with a lemony-whip cream and mandarin oranges.

This is not your grandma’s potluck Jello that has weird things in it!

This is the best jello recipe out there and once you start eating it, you can’t stop! This Mello Jello Recipe was given to us by my sister-in-law Cheryl and has been a family favorite ever since! 

With the holiday season upon us, I wanted to share this yummy Mello Jello recipe and some tips for making holiday cooking and baking easier. My go-to, especially this time of year for last-minute groceries is Walmart, and using my Walmart+ Membership. I’m able to have fresh, high-quality groceries delivered right to my door as well as any last-minute gifts and other items I need to get ready for our holiday celebrations.

With unlimited free delivery, the Walmart+ Membership can help make planning and prepping easier so that you can focus on spending quality time with your family and celebrating the holiday season. I love baking Christmas cookies and other treats the week leading up to Christmas and then delivering boxes of homemade goodies to my friends and neighbors. Walmart+ helps me so much by making shopping faster and easier!

Another benefit of the Walmart+ Membership is you can order all your gifts, home decor, and hosting and entertaining items at Walmart’s everyday low prices.

Visit Walmart+ to start your free trial. Unlimited free delivery from your store* – $35 order minimum. Restrictions apply.

Here are some of my favorite items to use for this recipe and for my holiday meal prep, cooking, and baking. Sources are linked below and at the bottom of the post.

Now, it’s time for the amazing Mello Holiday Jello Recipe:

Tip:

You can make the Mello Jello in a large 9×13 baking or casserole-type dish or if you want to get fancy, you can make them in individual dessert cups. I recycled these little glass ones from some store-bought desserts a few years ago. They work perfectly for Mello Jello shooters. I’ve linked some similar ones here:

Print

Mello Jello

This is the best jello recipe and is made with orange jello, lemon pudding, whipped cream, and mandarin oranges. This is not your grandma's potluck jello!

Course Dessert, Side Dish

Cuisine American

Keyword dessert, dessert recipe, holiday recipes, jello, party recipe, Side Dish, summertime recipe

Prep Time 30 minutes minutes

Servings 12

Ingredients

• 1 large box of orange flavored jello (Make jello as directed – the recipe calls for 4 cups of water)
• 1 large box of Jello Brand lemon cooked pudding (Make cooked pudding as directed: The recipe calls for 3 egg yolks, 3/4 cup sugar, and 3 cups water)
• 1 small box of Jello Brand instant lemon pudding
• 2 cups cool whip
• 1 cup milk
• 2 small cans of mandarin oranges, drained (or one large can)

Instructions

• Make 1 large box of orange flavored jello according to the directions and pour it into a large mixing bowl. Set aside.
  
• Next, make the 1 large box of Jello Brand lemon cooked pudding as directed with the sugar, egg yolks, and water. When it thickens let stand for about 2-3 minutes. Stir it a few times and then pour the lemon pudding into the prepared orange jello in a large bowl. Stir them together until well blended.
  
• Pour the pudding and jello mixture into a 9×13 baking dish or you can do individual servings in mini dessert dishes, shooter cups, or ramekins. Just fill your serving containers 3/4's of the way to the top with the jello/pudding mixuture leaving a little room at the top for the topping and orange.
  
• Put in the refrigerator and chill for at least 6 hours or until it sets up.
• Once the jello/pudding mixture has set up and is firm, take it out of the refrigerator. Then in a separate mixing bowl, mix together the 1 cup milk, 1 small box of Jello Brand instant lemon pudding, and 2 cups cool whip. Whisk or stir it together until everything is combined well and it's nice and creamy. Make sure to scrape the bottom of the bowl to ensure it's all mixed well.
  
• Then, spread the Cool Whip mixture evenly on the top of the jello and then top with the 2 small cans of mandarin oranges, drained. If you don't like the oranges, you can leave them off. If you want to do them individually in dessert cups, put a dollop of topping onto each one or, you can use a piping bag or a ziplock bag to pipe the Cool Whip mixture on top. Add a mandarin orange to the top of each one.
  
• Chill until ready to serve.

Here’s the Ingredients:

Mixing the orange jello mixture with the cooked lemon pudding mixture.

Here’s where I made them individually. This takes a little more time but they look so cute served this way.

After the jello has set up and chilled, make the topping and spread evenly on top of the jello.

Then top with the mandarin oranges.

I hope you give this yummy Mello Jello Recipe a try! It’s so good!

Thanks so much for stopping by!

PIN THIS FOR LATER:

The post The Perfect, Most Delicious Mello Holiday Jello Recipe appeared first on Home With Holly J.

My Favorite Holiday Recipes and Entertaining Ideas

I love the holiday season and all the baking and cooking that goes with it! I’m sharing some of my favorite holiday recipes and entertaining ideas in this post!

This time of year can be a little overwhelming, especially if you are hosting any family gatherings. One of the ways I’ve simplified things is to order all my groceries and other items I need for hosting and entertaining from Walmart. With unlimited free delivery, the Walmart+ Membership can make planning and prepping easier so that you can focus on enjoying quality time with friends and family.

I can order fresh, high-quality ingredients from Walmart and they are delivered to my front door! This is a lifesaver and saves me so much time, especially when I’ve forgotten something and I don’t have time to go to the store again. You can order again and again with no delivery fees! How great is that?!!

Another benefit of the Walmart+ Membership is you can order all your gifts, home decor, hosting, and entertaining items at Walmart’s everyday low prices.

If you’re looking for a gift for someone in your life, the gift of a Walmart+ Membership would be perfect! I can think of a few members of my family that would really appreciate this!

Visit Walmartplus.com to start your free trial.

Unlimited free delivery from your store* – $35 order minimum. Restrictions apply.

Here are some of my favorite holiday recipes that everyone loves!

The Best Prime Rib Roast Recipe

Braided French Bread

Roasted Beef Tenderloin

Homemade Scalloped Potatoes

Brined Turkey

The Best Homemade Rolls

Rustic Homemade Bread

This post is sponsored by Walmart and contains affiliate links.

Here’s some of my favorite items from Walmart+ that are beautiful and functional for hosting and entertaining.

Here are some of my favorite tabletop items that I used in my tablescape.

Thanks so much for stopping by! I hope you’ve enjoyed these holiday and entertaining ideas post. Walmart+ makes it so easy to plan and prepare for holiday gatherings.

I’ve linked everything below as well and I hope that this gives you some inspiration for your holiday gatherings!

The post My Favorite Holiday Recipes and Entertaining Ideas appeared first on Home With Holly J.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

Stars and Stripes Flag Cake

This Easy Stars and Stripes American Flag Cake is really easy to make and you don’t have to be a master cake decorator or expert baker to pull this off! I’ll link sources at the bottom of the post!

I’m sharing the step-by-step instructions and photos so you can make this one for your Fourth of July celebration. Everyone loved my Stars and Stripes Flag Cake last year and I think I’ll make it a tradition from here on out.

Making the Cakes

This Easy American Flag Cake Recipe really is easy! You’ll need two cake box mixes. I used vanilla cake last year and this year I’m using lemon. One thing I always do to make my box mix cakes more moist is add a package of jello instant pudding to the cake batter. I used vanilla pudding for the vanilla cake and lemon pudding for the lemon cake mix. I follow the cake mix recipe and then I add about a 1/4 cup more water and two extra tablespoons of oil. Bake as directed in a half-sheet cake pan. Spray cooking spray generously on the sheet pan and then line it with parchment paper. This helps to remove the cake from the pan when you’re ready to assemble it.

Pour equal amounts of the cake batter into two, half-sheet baking pans sprayed with cooking spray and lined with parchment paper. It’s okay if the cakes don’t look perfect since you’ll be covering them up with filling and frosting.

After you’re done baking the cakes, let them cool, then set them in a freezer or refrigerator for about twenty minutes or so.

Cream Cheese Filling

While the cakes are cooling, start making the filling and the frosting. To make the filling, mix two packages of softened cream cheese with one large container of Cool Whip. Then add in a package of cheesecake jello pudding and two teaspoons of almond extract. I mix mine up in a Kitchen Aid stand mixer but you can also use a hand mixer or mix it by hand.

Next, make the vanilla buttercream frosting. You can use store-bought frosting but you’ll need three or four containers. I like to make my own because it’s so easy and it tastes so much better in my opinion.

Vanilla Buttercream Frosting

Print

Vanilla Buttercream Frosting

Light and Fluffy Vanilla Buttercream Frosting

Course Dessert

Cuisine American

Keyword buttercream frosting, cake, chocolate frosting, flag cake, fourth of july cake, vanilla frosting

Equipment

• Stand or Hand Mixer

Ingredients

• 1 pound butter(2 cups) (preferably unsalted)
• 6 ½ cups powdered confectioner sugar
• 1 Tbsp Vanilla
• ¼ tsp salt (eliminate the salt if using salted butter)
• 6 tbsp heavy cream, room temperature

Instructions

• Make sure the butter and heavy cream are at room temperature. The butter should be soft enough to bend without breaking but not so soft that it's melting. Do not warm it in the microwave.
  1 pound butter(2 cups)
• Whip the butter with an electric or stand mixer until it's creamy and noticeably lighter in color. It should lighten up and become a pale yellow.
• Start adding the powdered confectioner's sugar into the whipped butter, make sure it is sifted and free of lumps, and start the mixer out on low so that the powdered sugar doesn't go everywhere! Gradually increase the speed of the mixer. Add about half of the rest of the powdered sugar then mix it for 3-5 minutes. Then add the remaining powdered sugar and mix it for another 3-5 minutes until it becomes light and fluffy.
  6 ½ cups powdered confectioner sugar
• Mix the sugar in very well before adding the heavy cream. The frosting will be quite thick but the cream will loosen it up a bit and the frosting will become silky and lighter in color.
• Add in the vanilla, salt, and half of the heavy cream. Beat the frosting for three minutes then give it a stir and test the consistency. Add more cream, if needed, and beat for another 3-5 minutes. If the frosting is too loose and not thick enough, add in more powdered sugar until it's the right consistency.
  1 Tbsp Vanilla, ¼ tsp salt, 6 tbsp heavy cream, room temperature
• The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.

Set the buttercream frosting aside while you assemble the cakes.

[holly_healthful_tips]

Tips and Tricks for Making the Best Vanilla Buttercream Frosting Ever!

• Make sure the butter isn’t too soft. If it’s oily, it’s too soft and will cause the buttercream to curdle. Put it in the refrigerator for a few minutes to cool it off a bit if it’s too soft.
• If you can find it, try using confectioners’ sugar that has cornstarch in it.
• Don’t be afraid to let the frosting whip for a while! The more air you add, the lighter the frosting will be, which in turn makes it taste less sweet. It also helps it to become white, so turn your mixer up and let it whip on medium-high for 5 minutes.

Use a tall cup and place the parchment bag inside the cup. This makes it easier when filling the piping bag with frosting. I use disposable piping bags but you can use a gallon zip lock bag or a pastry bag as well. [/holly_healthful_tips]

Assembling the Cake

I like serving my cake in a large rectangular baker. The one I have is Polish pottery and it has little blue stars on it. I’ve linked some of my favorite Seeing Stars Polish Pottery below so you can replicate the look. I can’t find any links to the white and blue stars (like I have here) but I’ve linked some similar ones below. I’ve had mine for over 20 years and they last forever!

When the cakes are cooled, lift the first cake out of the pan and set it inside a large baking dish or pan that is 9″x13″ or larger and place it in the bottom of the baking dish. Peel off the parchment paper.

 Spread a generous layer of the cream cheese filling.

Layer another one of the cakes and another layer of cream cheese filling.

Add one last layer of cake if your pan is large enough to hold three layers. If not, just use two of the cakes. Use the remaining cream cheese filling to cover the top of the cake.

Decorating the Top of the Cake With Stars and Stripes

Fill a piping bag or gallon zip lock bag with the buttercream frosting then cut off a small amount of the bottom of the piping bag. If you want to use a large piping tip you can but I didn’t.

Squeeze a little out into the bowl to make sure you made the hole big enough. You are going to want it to be big enough. Test it out until you’re comfortable with piping your rows. This is not a fancy cake so its okay if it’s not perfect! Just have fun and don’t stress when making it!

Add two rows of raspberries to start the stripes. Try to use large ones that are about the same size if you can. Then add two rows of buttercream frosting with your piping bag.

Continue with another two rows of raspberries to finish off the shorter section of the stripes. Then add two full rows of piped buttercream and so forth.

Next, add the blueberries in the stars section.

Get another piping bag or small ziplock bag, put a star tip or any tip you have, and add some white buttercream stars on top of the blueberries.

That’s it! Refrigerate until you’re ready to serve it! This red white and blue Easy American Flag Cake Recipe might even become a tradition for your family, too!

Some other ideas to use up the rest of the cake and frosting:

Use a 3″ circular cookie cutter and cut out the extra cake into circular shapes. Use three layers of cake and use the rest of the buttercream frosting and cream cheese filling if you have some leftovers to make mini naked cakes!

Another thing my mom used to do was make sugar cookie dough and make a cookie fruit flag. Roll out the sugar cookie dough into a thick rectangle and bake as directed. When cool, add a layer of the cream cheese filling and then pipe the buttercream frosting. Then, assemble the fruit to make the flag (same concept as the cake above)

Wishing you all a very happy Fourth of July and I hope you give this a try!

I’d love it if you subscribed to my blog and feel free to follow me on Instagram @homewithhollyj and on Pinterest – Home With Holly J. Thanks so much for stopping by!

Check out this blog post Fourth of July Tablescape Ideas to see how I created two different tablescapes with this cake and other yummy desserts!

And this fun post  Patriotic Home Decor Ideas!

Similar Faux Stems:

https://evolutionhomedecor.com/products/26-peony-spray-white?_pos=4&_sid=d41b9a229&_ss=r

https://evolutionhomedecor.com/products/28-lambs-ear-leaf-spray-green?_pos=3&_sid=519af7410&_ss=r

https://evolutionhomedecor.com/products/blueberry-pick?_pos=1&_sid=d012e0487&_ss=r

https://evolutionhomedecor.com/products/blueberry-spray?_pos=2&_sid=d012e0487&_ss=r

https://evolutionhomedecor.com/products/copy-of-blueberry-pick?_pos=3&_sid=d012e0487&_ss=r

Enjoy!

XOXO,

Pin this Post for Later:

Sources and Similar items are linked below.

The post Stars and Stripes Flag Cake appeared first on Home With Holly J.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

The Best Braided French Bread Recipe

This is The Best Braided French Bread Recipe ever and it’s not only delicious, it looks a little fancier than a regular loaf of homemade bread. It’s much easier to make than it looks and it has six ingredients! You’ll wow everyone with this amazing recipe!

If you’ve been following along for a while you’ll probably know that there’s almost always a story behind most of my recipes. If you’re new here, welcome! I’ll try to keep it short so you can get to the good stuff–the recipe!

The Story Behind This Recipe

Many years ago we moved to Portland, Oregon, for my husband to attend dental school. We started attending a new church and were fortunate enough to be befriended by a wonderful family named the Myers. I became fast friends with Debra, the wife, and even though she was a little older than me, we had so much in common. I looked up to her as she had seven children, five boys and two girls! My two oldest boys were toddlers then and she always gave me great advice. She was also an amazing cook and I loved learning from her in the kitchen!

Debra’s braided French bread was legendary in our church circles! She taught a class one night at the women’s group meeting and we all learned to make this amazing bread. I promise this is easier than it looks! I’ve shared many photos and step-by-step instructions on how to pull this off below in the recipe section. Don’t worry if it’s not perfect! Mine are never the same exact size and shape. What really matters is how good this bread recipe tastes!

It’s the perfect recipe to deliver to the neighbors because it makes 3-4 loaves. I often double the recipe (as I did here in these photos) so I could have plenty to share. With my double batch, I usually end up with seven loaves but you can make them smaller or shape them into smaller braided rolls or small, round rolls. How you shape them is your choice, but the braided loaf has a bit of a WOW factor!

The Recipe: Debra’s Braided French Bread

Print

Debra’s Braided French Bread

The most delicious braided French bread is the best recipe! You'll want to make this bread recipe often!

Course Appetizer, Side Dish

Cuisine American, French

Keyword bread, bread recipe, breadrecipe, french bread, french bread recipe, homemade bread, rolls, rolls, bread, homemade, potato rolls, potato,

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Equipment

• Stand Mixer with a dough hook or attachment (I use my bosch mixer for this recipe since I usually double it.) A kitchen aid mixer is what I use when I don't double it.
• Baking Sheet Pan
• Dough Scraper
• Flour sifter (optional)
• Flour sack towel or tea towel
• Squirt bottle filled with water

Ingredients

• 3 tbsp yeast
• 3 1/2 cups water
• 3/4 cup sugar
• 1/3 cup butter *can substitute oil if you don't have butter
• 4 tsp salt
• 8 cups flour
• non-stick cooking spray
• extra flour for rolling out the dough

Instructions

• In a large mixing bowl, stir 3 tbsp yeast into a warmed 3 1/2 cups water.
  
• Stir until yeast is dissolved. Let stand for a few minutes.
  
• When the yeast starts to froth on the top, dump it into a stand mixer. Then add 3/4 cup sugar, 1/3 cup butter (softened), and 4 tsp salt. Mix on low speed for about a minute or so.
  
• Start adding flour to the mixture 2 cups at a time. Allow it to mix in for about 20-30 seconds before adding the next 2 cups.
  
• After adding all 8 cups flour, you should have a soft, elastic dough. If the dough is super sticky, add another 1/2 cup-1 cup of flour. Let mix for a few minutes until all the flour is worked in.
  
• Spray a large bowl with a non-stick cooking spray and place the dough in the bowl.
  
• Cover the bowl with a damp towel. I run hot water on a clean flour sack towel to get it wet. You can use any tea or dish towel, just make sure it's clean and not a heavy towel. You don't want the top of the dough to dry out.
  
• Place the bowl of dough covered with the damp towel in a warm place. I use the proofing setting on my oven or the proofing mode on my bread warming drawer to speed it up. You can turn on your oven for a few minutes to get it warm, then turn it off and set it inside the oven. Be careful to not get it over 100 degrees or so. You want it warm, not hot.
  
• Let the dough rise until double in size. If the towel sticks to the top of the dough, gently remove the towel. You can always remove the towel towards the end and use the squirt bottle with water to keep the top of the dough moist. You don't want it to dry out.
  
• Sprinkle some flour onto a clean surface. I use a flour sifter to sprinkle the flour out more evenly.
  
• Dump the dough onto the floured surface.
  
• Try to get the dough into somewhat of a misshapen rectangular shape.
  
• Then start pulling and stretching sections from the side, and pull it over on top of the dough towards the middle, and press lightly down.
  
• This helps give the dough a more uniform look.
  
• When you've got it looking more uniform in shape, turn it over onto the flat, smooth side.
  
• Pat the ends to make it more flat and a long rectangle. This doesn't have to be perfect, just get it as close to this shape as you can.
  
• I do this process to make it easier to cut equal amounts of dough for each of the sections you are going to braid. I make little lines on the top of the dough with my dough scraper to section it into 9 or 12 sections. If you want 4 smaller loaves, do 12 sections. If you want 3 larger loaves, do 9 sections.
  
• Use the squirt bottle with water to lightly mist the top of the dough every so often so that it doesn't dry out while you're sectioning and braiding. I also keep the dough covered with a damp tea towel to keep it from drying out.
  
• Cut 3 sections at a time, then cover up the dough while you braid each loaf. Use your hands to stretch and roll each piece into about a 10"-12" piece.
  
• Pinch the three pieces together with the middle piece on top.
  
• Tuck the three pieces under themselves. You may need to hold them down with one hand while you start the braid with the other.
  
• You can tuck the end under more once the whole loaf has been braided so don't worry if it's not perfect.
  
• Take the right section over the middle section to start the braid.
  
• Then take the left section and continue the braid.
  
• The dough will keep stretching and getting longer as you braid.
  
• Keep the braid going and don't worry if it's not perfect. The dough will rise and hide all your imperfections.
  
• When you get to the end, pinch the 3 pieces of dough together and tuck under. Check the end you began with and make sure it's tucked under too. Get your baking sheets out (you'll need two) and spray with non-stick cooking spray. Preheat your oven to 400 degrees.
  
• Now that the braid is done, use your dough scraper and your hand and gently lift the dough and set it on the baking sheet.
  
• You can get two braids on a standard baking sheet pan. I alternate the braided loaves so that they are opposite to each other. Cover with the damp towel again and let rise another 20-30 minutes.
  
• Bake for 15-20 minutes depending on your oven. When the top is dark golden brown, it's done.
  
• Remove from the oven and brush the tops with butter.
  
• Variations: Brush the dough with an egg wash or milk and sprinkle with sesame seeds or poppy seeds before baking.

  You can make it into individual French rolls, small braided rolls, or just round-shaped rolls.

You’re going to love this recipe! I promise! Each time I make it, I get a little better at shaping the dough. If it’s not perfect, just remember that when the braids start to rise again, then bake, they get a lot bigger and fill in any spots that didn’t look as good when it was in the shaping stage.

I took some of these loaves to each of my neighbors this past week. They were all so grateful and wanted the recipe! I hope you love Debra’s braided French bread as much as we do. The best part about this recipe is that whenever I make it, I think about my sweet friend and all the fun times we had together in Portland. We both moved away from Oregon many years ago but we still stay in touch and she graciously allowed me to share this special recipe with you all!

You may also like my Homemade Rolls Recipe!  Click here!

For the Bosch Stand Mixer click here.

Enjoy!

xoxo,

Shop The Post:

Pin This Post for Later

The post The Best Braided French Bread Recipe appeared first on Home With Holly J.

This yummy macaroni and cheese recipe is comfort food at its finest and can be your main dish or a side dish. This is my go to recipe when I’ve cooked a ham and have some leftovers! Ham is optional, but I’ve always made it with the ham. This is not your traditional macaroni and cheese recipe because it actually doesn’t have macaroni or cheddar cheese in it! I use egg noodles and a delicious mix of fontina, parmesan, and mozzarella cheeses. I guess it should be called a different name, but egg noodles and cheese doesn’t quite have the same appeal.

The Ingredients

This recipe is easy to make and cooks in twenty five minutes! There are just a handful of ingredients and the mess is minimal.

The best part of this macaroni and cheese is the top layer of fontina, mozzarella, and parmsean cheeses. They melt and create a yummy crust on top.

Side note: One of my IG followers read my recipe and sent me a message saying this recipe is similar to Giada De Laurentis recipe. I don’t know the original source but there’s a good chance this is where this originated from. So, I’m crediting her since this looks almost exactly like the recipe I have! Giada’s Recipe

Print

The Best Macaroni and Cheese Ever

This is not your traditional mac and cheese. This recipe calls for egg noodles instead of macaroni and the cheeses are a mix of fontina, parmesan, and mozzarella. This is comfort food at its finest and you can add ham to make it a main dish or to add extra flavor.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword mac and cheese, macaroni and cheese, main dish, pasta recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

Ingredients

• 2 tbsp butter (softened)
• 12 oz egg noodles
• 2 cups heavy cream
• 2 1/2 cups whole milk
• 2 tsp all purpose flour
• 1/2 tsp salt plus more for pasta water
• 1/4 tsp black pepper
• 2 cups grated fontina cheese (packed)
• 3/4 cup finely grated parmesan (packed)
• 3/4 cup grated mozzarella (packed)
• 4 oz cooked ham, diced (this is optional)
• 1 tbsp chopped flat leaf parsley (italian parsley)
• water for boiling egg noodles

Instructions

• Preheat the oven to 450º F
• Take the softened butter, and grease a 9 x 13 glass baking dish, and set aside.
• Cook the egg noodles as directed in a large pot of boiling water. Add about 2-3 tbsps. of salt to the water. Cook the noodles until tender but still firm to bite. Approximately 5-7 minutes.
• While the noodles are cooking, whisk together the cream, milk, flour, 1/2 tsp salt, and pepper in a large mixing bowl. 
• Stir in 1 cup of the Fontina Cheese, 1/2 cup of the parmesan, and 1/2 cup of the mozzarella, ham if using, and parsley. Mix well.
• When the noodles are done, drain well but do not rinse.
• Add the noodles to the mixing bowl and toss to coat. When mixed well, dump the noodle mixture into the buttered baking dish. 
• Toss the remaining grated cheeses together in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.
• Bake until the sauce starts to bubble and the cheese melts and begins to brown on top. About 20-25 minutes. Let stand for 10 minutes before serving.

Notes

I've had this recipe for years and can't remember where I got it but there was no author on it. One of my IG followers messaged me, which I appreciate, and said this looks like Giada De Laurentis Macaroni and Cheese recipe so I'm crediting her after reading hers and mine. Whoever created this recipe though, it's amazing!

You’ll be the star of the show when you make this delicious version of mac and cheese. It’s a great recipe for your leftover Easter ham or any other time you have leftover ham to use up. You can always make it without the ham too!

The sauce tends to be a bit runny so let it set up for about 10 minutes. It’s also great as leftovers!

I like to add a little more cheese on top than it calls for so feel free to add more! You can never have too much cheese! Don’t add more to the mix though as it doesn’t set up if you add too much to the mix. Save the extra for the top! Sprinkle with some italian parsley at the end if you wish.

Here are the links to the items I used:

If you love fontina cheese, my Scalloped Potato Recipe is amazing!!

Enjoy!!

PIN THIS FOR LATER:

The post The Best Macaroni and Cheese Ever appeared first on Home With Holly J.