More is Better

THis recipe is from Delish and came complete with making the entire cheesecake plus this topping - I am lazy and not a baker very often so I bought a cheesecake and topped it with the mixture below --delish! -  sorry forgot to take pic until after I had a bite! FOR THE PECAN PIE TOPPING 4 tbsp.  butter 1/2 c.  brown sugar 1/2 tsp.  ground cinnamon 1/4 c.  heavy cream 1 3/4 c.  whole or chopped pecans pinch of kosher salt Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.) Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve. ...

By Aviation Gin - it was delicious and this gin has become my new favorite 2 oz Aviation American Gin 1 oz fresh lemon juice 3/4 oz simple syrup 2 oz soda water Mix together and serve!

Yum yum yum !! From my recipes Southern Living December 2008. Easy to make ahead and cook day off. This is a definite holiday keeper! As per my usual I halved the recipe below.  6 large eggs  2 cups whipping cream  1 (3-ounce) package shredded Parmesan cheese  3 tablespoons all-purpose flour  2 tablespoons sugar  2 teaspoons baking powder  1 teaspoon salt  1/2 cup butter or margarine  6 medium-size sweet onions, thinly sliced  Step 1 Stir together first 3 ingredients in a large bowl, blending well. Combine our and next 3 ingredients; gradually stir into egg mixture. Set aside.  Step 2 Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored. Remove from heat.  Step 3 Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.  Step 4 Bake at 350° for 30 minutes or until pudding is set.

This easy microwave recipe was very easy to do --just be sure to have everything measured out ahead and prepped. It is from ALLRECIPES.COM 1 tablespoon butter, softened 1 cup white sugar 1/2 cup light corn syrup (such as Karo(R)) 1 3/4 cups cashews 1 teaspoon vanilla extract 1 teaspoon baking soda Spread butter onto a baking sheet. Combine sugar and corn syrup together in a microwave-safe bowl; heat in microwave for 3 1/2 minutes. Add cashews and heat in microwave for another 3 1/2 minutes. Stir vanilla extract into cashew mixture and heat in microwave for 1 3/4 minutes. Stir baking soda into cashew mixture and quickly pour onto the prepared baking sheet. Cool brittle to room temperature and break into pieces.

From Serious Eats J. Kenji-Lopez --what do you do with 6 egg whites after you have made meatballs and homemade pasta - you make a double batch of meringues! 3 egg whites (see note) 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 cup sugar 7 ounces high-quality dark chocolate, finely chopped Preheat the oven to 300°F. Begin whipping the egg whites in a stand mixer fitted with a whisk attachment on low speed. As the whites start to look wet and frothy, after about 45 seconds, add cream of tartar and salt and allow it to dissolve with the mixer still on low speed, about 10 seconds. 2. While the whites are still frothy, slowly begin to add the sugar in a steady stream with the mixer on low. Once you've added about 1/4 cup of the sugar, increase the speed to medium and continue to gradually add the sugar as the mixer runs. 3. Once all the sugar has been added, increase the speed to high and whisk until the meringue is thick and glossy and holds firm peaks w...

From J. Kenji- Lopez of Serious Eats --this was very good - we have now made it 2 weekends in a row! WE USED 1 CUP SEMOLINA FLOUR AND 1 CUP ALL PURPOSE FLOUR 10 ounces (280g; about 2 cups) all-purpose flour, plus more for dusting 2 whole large eggs (110g; about 4 ounces) 4 yolks from 4 large eggs (70g; about 2.5 ounces) 1 teaspoon kosher salt, plus more for salting water To Make the Dough:  On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole eggs, egg yolks, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed. Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes. Press the heel of your ...

From Serious Eats J Kenji-Lopez. This was absolutely delicious and so moist --they are big meatballs and delicious. Only  substitute  I made was what I had on hand was 1/2# ground pork and 1/2# ground veal. Yummo! 1 packet unflavored gelatin (optional, see note) 1/2 cup  homemade chicken stock  or low-sodium broth (optional, see note) 4 ounces fresh white bread, crusts removed and bread cut into 1/2-inch cubes (about 2 unpacked cups) 1/3 cup buttermilk, plus more as needed 1 medium onion, minced 8 cloves garlic,  finely minced 2 ounces grated Parmigiano-Reggiano, grated, plus more for serving. 1/2 cup loosely packed fresh parsley leaves, minced 4 teaspoons kosher salt (18 grams; see note) Freshly ground black pepper 3 ounces fatty pancetta, finely minced (see note) 4 large egg yolks 1 teaspoon dried oregano 1 teaspoon ground fennel seed 1 pound ground beef (at least 25% fat) 1 pound ground pork (at least 25% fat) 5 cups tomato sauce, su...

From Food Networks Tyler Florence  --this was absolutely delicious and easy to make ---be sure to read the entire directions all the way through as I found my old habits started to roll in -egg then flout BUT its exactly opposite and what give the outside texture the great color and taste!   2 skinless, boneless, chicken breasts (about 11/2 pounds) All-purpose flour, for dredging Kosher salt and freshly ground black pepper 2 large eggs 1 1/2 tablespoons water 1/8 cup extra-virgin olive oil 1/2 lemon, with rind, cut in thin rounds 1/4 cup dry white wine, such as Pinot Grigio 1/2 cup chicken broth 1/4 lemon, juiced 1 tablespoons unsalted butter 1/8 cup chopped flat-leaf parsley Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and ...

From Delish this recipe was both easy and sooo good - as usual Kevin pondered whether he may ever get to eat it again.... The suggestion was to serve with crusty bread but instead we had it with mashed potatoes that we added 1/2 c shredded gruyere to - it was fabulous!! 3 tbsp.  olive oil, divided 1  large onion, halved and thinly sliced 2 tsp.  chopped fresh thyme kosher salt Freshly ground black pepper 2  cloves garlic, minced 1 3/4 lb.  boneless skinless chicken breasts, cut into 1" pieces 1/2 tsp.  dried oregano 2 tbsp.  all-purpose flour 1 1/2 c.  low-sodium beef broth 1 c.  shredded Gruyère Chopped parsley, for garnish (optional) In a large skillet over medium heat, heat 2 tbsp olive oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and co...

From Delish with a twist by me --this was supposed to be a whole wheel of brie but instead I changed it to Brie Bites -- see the Cranberry brie bite recipe on my website -first is the recipe I made and below find it as Delish wanted it to be --which I am sure would be perfect as well! 1  (8-oz.) tube crescent dough Cooking spray, for pan Flour, for surface 1 oz.  (8-oz.) wheel brie 8 slices of bacon chopped 1/4 cup maple syrup 2 T  chopped pecans Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots. Cut brie into small pieces and place inside the crescent dough. Top with chopped bacon that has been combined with the maple syrup and some chopped pecans. Bake until the crescent pastry is golden, about 15 minutes.  ORIGINAL RECIPE  8  slices bacon, chopp...

From Delish this was so good and festive there wasn't a single leftover ! 1  (8-oz.) tube crescent dough Cooking spray, for pan Flour, for surface 1 oz.  (8-oz.) wheel brie 1/2 c.  whole berry cranberry sauce 1/4 c.  chopped pecans 6  sprigs of rosemary, cut into 1" pieces Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into muffin tin slots. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary. Bake until the crescent pastry is golden, about 15 minutes. 

This recipe is from Wegman's website and I really enjoyed it -- on the website it makes enough for 14 - think punchbowl.  I paired it down to 4 servings. 3/4 cup (3T plus 1 1/4t)   Food You Feel Good About Clover Honey 1 bottle (750 ml) (7oz)   Basil Hayden's Bourbon 3 cups    Food You Feel Good About Cranberry Juice  ( 7 oz) Ice 1/2 of a 33.8 oz bottle  Wegmans Club Soda  ( 4 Oz) fresh  cranberries, for garnish Add honey, bourbon, and cranberry juice to pitcher; mix until honey is dissolved.    Pour over ice in highball glasses. Top each drink with about 1 oz club soda; garnish with skewered cranberries. 

This is one of Kevin's picks and we made it together --very good and he loved adding the hot sauce for extra heat ! He found it from The Washington Post by Chef David Gaus. We did halve it but still had leftovers for lunches. Below is the HALVED recipe. 4 ounces smoked, cooked pork sausage One 15-ounce cans no-salt-added kidney beans 1/2 tablespoon canola or vegetable oil 1/2 medium green bell pepper 1/2 medium sweet onion 3 or 3 1/2 scallions 1 clove garlic 1 1/2 cups low-sodium chicken broth Leaves from 1 1/2 full stems fresh thyme (may substitute 1/2 teaspoon dried thyme leaves) 1 1/2 bay leaves 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper Leaves from 1 or 1 1/2 stems fresh parsley 1/2 to 1 teaspoon kosher salt Cooked long-grain rice, for serving Hot sauce, for serving DIRECTIONS Cut the sausage lengthwise in half, then invert and cut into 1/4-inch thick half moons. Drain and rinse the ...