More is Better

This recipe is from the Pampered Chef and you need their mold for this but they are so fun and delicious ! My niece and nephew were beside themselves eating their ice creams with it on Sunday --regrettably no one took pics of them!! 1/2 c flour 16.5 oz package of refrigerated chocolate chip cookie dough Preheat the oven to 300°F (150°C).  Add ½ cup (125 mL) of flour to a 16.5-oz. (470-g) package of cookie dough and combine thoroughly.  ( I found putting it on a cutting board and kneading it worked really well.) Place 2 tbsp (30 mL) of dough into each well and press until the dough reaches the edges of the tray. Chill the filled trays in the refrigerator for 15 minutes.  After chilling, bake directly on the center oven rack for 14–15 minutes, or until the tops are light golden brown.  Cool completely.

This recipe is from the Pampered Chef and you need their mold for this but they are so fun and delicious ! My niece and nephew were beside themselves eating their ice creams with it on Sunday --regr ettably no one took pics of them!! 1/2 c flour 16.5 oz package of refrigerated sugar cookie dough Preheat oven to 375. Add ½ cup (125 mL) of flour to a 16.5-oz. (468-g) package of cookie dough and combine thoroughly. ( I found putting it on a cutting board and kneading it worked really well.) Firmly press about 1 tbsp (15 mL) of the dough into each well, making sure to thoroughly fill in the features. Place the filled mold into the refrigerator for at least 15 minutes before baking.  Bake at 375°F (190°C) for 8–10 minutes, or until the edges are golden brown. Remove the mold from the oven and cool the cookies in the mold for 10 minutes.

Katie made these for a family cookout over the weekend --yummo decadent!  Recipe from Lovin' from the Oven blog. Ingredients: 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs 1 tsp baking powder 1/4 tsp salt 2 king-sized milk chocolate bars (e.g. Hershey’s) 1 1/2 cups marshmallow creme/fluff (not melted marshmallows) - hint dip spoon in hot water between each scoop and spread Directions : Preheat oven to 350°F. Grease an 8-inch square baking pan. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfect...

From Elizabeth Heiskill on the TODAY show. I love this recipe because it is a most unusual side dish. It is beautiful when layered in a trifle bowl and frankly makes boring potato salad look foolish when it's next to this. We totally enjoyed this - I did roast corn on the cob * see bottom of recipe. I cheated and used box of corn bread mix from Trader Joe's made it in a 15x9 sheet pan.  Next time I would halve this recipe even further and use a box of Jiffy Mix - it really was delicious and different. CORNBREAD ** see note above 2 cups self-rising flour 2 cups white self-rising cornmeal 1 cup sugar 2 eggs 3 cups buttermilk 12 tablespoons oil SALAD One 10-ounce package ranch dressing 1½ cups sour cream 1½ cups mayonnaise 10 slices cooked bacon, chopped 2 cups shredded cheddar 3 fresh tomatoes, chopped 2 cans whole kernel corn, drained 1 cup green onion, chopped 1 cup red bell pepper, chopped 1/2 head iceberg lettuce, thinly sliced For the cornbread...

From Liquor.com - it was a fun and very summerish cocktail ! 2 Large fresh  strawberries  (sliced into quarters) Large fresh  strawberries  (sliced into quarters) 1 oz Fresh lemon juice 3 ⁄ 4  oz simple syrup ( we omitted that) 2 oz  Bourbon .  Unsweetened  iced tea , to top Muddle strawberries with lemon juice into a puree. Then add bourbon and ice and stir well and strain into a collins glass  (tall) over ice. Top with ice tea about 4-6 oz. Garnish with Mint and Strawberries.

So after watching an awesome 8 year old on Masterchef Junior make this stuffed with cheese I knew we had to have it soon!  Saltimbocca translates from Italian as  ‘jump in the mouth’  and it really couldn’t have a better name. After researching several recipes I ended up basically making my own. We served it with spinach and cacio de pepe pasta. The only thing I might do different next time is just before serving a squeeze of lemon juice but maybe not. i was able to get my veal from Wegmans already pounded thin to 1/4". 4 slices of veal cutlet pounded thin prosciutto  - 2-3 slices per slice of veal pepper fontina cheese sliced  fresh sage leaves EVOO Lay 2-3 slices prosciutto over lapping slightly up and down pattern-then lay across the veal across through the middle. Pepper the veal ( no salt as prosciutto and cheese are salty enough).  Then layer the cheese across the length of the veal. Tuck each bottom side of prosciutto...

Although the Black Eyed Susan is the reigning official cocktail, there was actually one before it the was served at the first ever Preakness Ball on May 15, 1936. Fun fact!! 2 oz rye whiskey 1 oz Martini & Rossi red vermouth (didn't have used Antica) 2 dashes of Angostura Bitters 1/2 tsp of Benedictine ( an herbal liquor accented with honey) lemon peel , garnish Stir with cracked ice. Strain onto a chilled glass with a twist of thin cut lemon peel for garnish.

This recipe came from my friend /coworker Sarah who served these for Mothers Day. Since I am a lover of grapefruit couldn't wait to try these --I loved them! These portions made 2 cocktails. 4 oz tequila ( I used blanco ) 4 oz grapefruit juice ( I used ruby red) 1 oz lime 1/2 oz St Germain 1/2 oz simple syrup ( I omitted as we don't like sweet drinks)

From our favorite Bourbon Bartender book. This was a fun spin on the Moscow Mule! 2 oz bourbon 3/4 oz Ginger Beer 3/4 oz lime juice club soda GARNISH - candied Ginger or slice of lime Whip shake all the ingredients except club soda. Pour into copper mug with ice. Top with club soda. Garnish and serve with a straw.