Holly's Fun Cooking

11/18/2025

With hot chocolate season fast approaching, you should know this little secret...
Toss some peppermints into your Deluxe Cooking Blender and process until they turn to dust.
Place in a small reusable jar and throw a scoop on top of every hot chocolate you make!
Trust me, you won't regret it!

11/17/2025

Cream Cheese Chicken Enchiladas
Ingredients:

* 2 cups (300 g) cooked shredded chicken
* 1 pkg (8 oz / 225 g) cream cheese, softened
* 1 cup (115 g) shredded cheddar or Mexican blend cheese
* 1 can (10 oz / 280 g) diced green chilies
* 1/2 tsp (3 g) garlic powder
* 1/2 tsp (1 g) cumin
* 1/2 tsp (3 g) salt
* 1/4 tsp (1 g) black pepper
* 8 flour tortillas (8 in / 20 cm)
* 1 can (10 oz / 300 g) cream of chicken soup
* 1 cup (240 ml) sour cream
* 1 cup (240 ml) milk
* 1 cup (115 g) shredded cheese for topping

Directions:

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 in (23×33 cm) baking dish.
2. Beat cream cheese until smooth, then mix in shredded chicken, 1 cup cheese, green chilies, garlic powder, cumin, salt, and pepper.
3. Spoon filling evenly down the center of each tortilla and roll tightly.
4. Place tortillas seam-side down in the baking dish.
5. In a bowl, whisk cream of chicken soup, sour cream, and milk until smooth.
6. Pour sauce evenly over the enchiladas.
7. Sprinkle remaining cheese over the top.
8. Cover with foil and bake 25 minutes, until hot and bubbly.
9. Remove foil and bake 5 more minutes to melt and lightly brown the cheese.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 8

Tips:

* Warm tortillas briefly to prevent tearing and help them roll tightly.
* Let enchiladas rest 5 minutes before serving so the creamy sauce thickens perfectly.

11/16/2025

PC's now-extended $19.80 Heart Stone Kit.

➡️ Hurry—this kit offer ends on Dec. 31, 2025.
It's time to say "yes" to trying on the apron!

11/13/2025

Growing up, my mom would make this often and we'd always finish our plates!.
Full recipe 👇 💬

11/13/2025

'Holiday casserole star'—Just 4 ingredients. I whip this together when I want festive flavor without the fuss..
Full recipe 👇 💬

11/10/2025

11/08/2025

Crockpot Chicken Spaghetti! ❤️🎄🦃

Ingredients
1 ½ lbs chicken breast
10.5 oz cream of chicken
10.5 oz cream of mushroom
10.5 oz Rotel
½ tsp garlic powder
½ tsp onion powder
1 tsp Italian blend seasoning
8 oz cream cheese
12 oz spaghetti pasta

Preparation
Add your chicken to the bottom of your crockpot. Season with garlic powder, onion powder, and Italian blend (or oregano and basil).
Add your cream of chicken, cream of mushroom, and rotel on top. Stir together.
Cover, and cook on LOW for 6-7 hours or HIGH 3-4 hours.
Shred your chicken, and then add your softened cream cheese. Stir together, and cover for about 20-30 minutes or until your cream cheese is melted. (During this time prepare your pasta)
Mix in your cooked pasta.
Serve immediately, and enjoy!

11/08/2025

11/04/2025

11/01/2025

November 1 - National Cinnamon Day

What spice says “holidays” more than cinnamon? 🎄 Its cozy warmth has filled our homes for generations — bringing back memories of family, food, and laughter. From apple pies to pumpkin spice, snickerdoodles to frothy winter drinks, cinnamon has a way of sneaking into all the best holiday moments.

It’s sweet, it’s savory, it’s nostalgic… and it’s actually the #1 most purchased holiday spice (2018 IRI data). No wonder it’s perfect for homemade gifts, festive bakes, and keeping the holiday cheer going all season long.

So tell me — how are you using cinnamon this year?

Mini Cinnamon Roll Wreath

Ingredients
2 packages (8 oz/235 g each) seamless crescent dough, divided
2 tbsp (30 mL) butter
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) Korintje Cinnamon
1 cup (250 mL) powdered sugar
1 tbsp (15 mL) milk
Optional garnish (see Cook’s Tip)
Directions
Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto lightly floured Pastry Mat. Using Baker’s Roller™, roll out dough slightly into a 9x14-in. (25-35-cm) rectangle. Repeat with other crescent dough.

Brush melted butter evenly over dough. Combine granulated sugar and cinnamon and sprinkle evenly over dough.

Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seams to seal. Transfer dough to a large cutting board and cut each roll into 16 slices (32 rolls total) with serrated knife.

To create the inside ring of the wreath, arrange 11 slices in a slightly overlapping circular pattern on the Large Round Stone . Arrange remaining 21 slices outside of the first ring, slightly overlapping each other but not touching the first ring.

Bake 18-20 minutes or until rolls are golden brown. Remove from oven; let cool 10 minutes. Meanwhile, for glaze, mix powdered sugar and milk until smooth. Spoon into a small resealable plastic bag. Trim a small corner off the bag; drizzle over warm rolls. Serve warm.

Yield:
16 servings
servings
Nutrients per serving:
U.S Nutrients per serving (2 rolls per serving): Calories 160, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 22 g, Fiber 0 g, Protein 2 g


Cook's Tips:
Create a taffy candy bow and decorate with maraschino cherries (drained, patted dry and halved.)