More is Better

 Saw Siri Daley post these and just had to make them --so good! Due to supply chain issues as there was now at the grocery store I ended up using peanut chips instead of butterscotch chips. 1/2 cup (115g) unsalted butter, softened to room temperature  3/4 cup (150g) packed light brown sugar  1 teaspoon pure vanilla extract  1 large egg  1 cup (125g) all-purpose flour (spoon & leveled)  1 cup (100g) graham cracker crumbs (9 graham crackers)  1/2 teaspoon baking powder  1/4 teaspoon salt  1 cup (175g) butterscotch chips  1 cup (180g) semi-sweet chocolate chips (I used mini, but regular size is OK)  3/4 cup (50-60g) shredded sweetened coconut*  1/2 cup (70g) chopped pecans*  8 ounces sweetened condensed milk (not the full can)  Preheat oven to 350°F (177°C).  Line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides. Set aside.  In a large bowl using handheld or stand mixer,...

 Again Jaime for the win with this SERIOUS EATS recipe. It was soooo good --we were sorry that it missed th e photo shoot! So just showing the photo from their link. 1 (12-ounce; 340g) bag fresh or frozen cranberries 1 cup sugar (5 ounces; 140g) 1/2 cup water (4 ounces; 115g) 2 strips zest and 2 tablespoons (30ml) juice from 1 orange (optional) 1 cinnamon stick (optional) Pinch kosher salt Combine all ingredients in a 3-quart saucier or saucepan. Bring to a boil over medium-high heat, then reduce to a simmer.  Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency, about 10 minutes total.  Remove from heat and allow to cool about 30 minutes.  Stir in water in 1-tablespoon increments to adjust to desired consistency.  Cranberry sauce can be served immediately or stored in the refrigerator ...

 My fabulous daughter-in-law Jaime made this all from scratch for Thanksgiving dinner. The recipe is from SERIOUS EATS. The mushroom soup could have definitely stood alone as it was so good! She was unable to get fresh green beans this year -so substituted frozen - while it was good we found that on reheat the beans were perfect and soft as they should have been. we decided that if we needed to use frozen again just cook them per instructions before adding to casserole. Ingredients  ● 1 pound (450g) shallots, peeled and sliced 1/8 inch thick on a mandoline  ● 2 cups (480ml) canola oil  ● Kosher salt  ● 1 1/2 pounds (675g) white button mushrooms, rinsed and spun dry in a salad spinner  ● 2 teaspoons (10ml) soy sauce  ● 2 teaspoons (10ml) lemon juice from 1 lemon  ● 2 cups (480ml) low-sodium store-bought or homemade chicken stock  ● 1 1/2 cups (360ml) heavy cream  ● 2 tablespoons (30g) butter  ● 2 cloves garlic, finely minced or grate...

 By Clinton Kell y - based on a recipe his mom would make - he prepped this recipe on the Rachael Ray show. Rather serve as an appetizer as suggested we had jumbo prawns last night and served over pasta. I think I was too heavy handed with the topping and would go less next time so it could get a little more crispy. The flavor was great. Also just realized I forgot to add parsley into mixture before baking just as garnish. Also I added lemon zest to mixture. 1 ½ sticks (¾ cup) salted butter, softened 1 cup bread crumbs ( panko) 2 tablespoons flat-leaf parsley, coarsely chopped ½ cup dry sherry 4 cloves garlic, minced 1 tablespoon capers, drained but not rinsed  1 teaspoon salt 1 teaspoon pepper 2 pounds large shrimp, shelled and deveined Juice of 1 lemon Preheat the oven to 375°F.  In a bowl, stir together the butter, bread crumbs, parsley, sherry, garlic, capers, salt, and pepper until blended.  Layer the shrimp in a shallow casserole dish and top with the bread...

 Joy Bauer made these on the TODAY show this week -they compared the flavoring to a snickers bar. I happened to have bought fresh dates this week -whipped these up last night as an after dinner treat. VERY GOOD and I agree the consistency and peanut butter flavors with chocolate were delicious! 14 to 16 pitted medjool dates 8 teaspoons creamy peanut butter   16 roasted, salted peanuts, whole or halves ½  cup semi-sweet chocolate chips ( we used dark chocolate) 2 to 4 Tablespoons roasted, salted peanuts finely chopped PREPARATION: Spread open dates and line each inside with ½ teaspoon peanut butter and 2 peanuts. Pinch the dates closed, but it’s okay if they’re partially opened. Add chips to a microwave-safe small bowl or mug, and melt them in the microwave until smooth and creamy. It’s important not to burn the chocolate so I recommend doing this in 20-second intervals, stopping and stirring until you reach a desired, silky texture. Alternatively, you can use a double boi...

 From Delish - we tried this recipe out yesterday and it is a very pretty white foamy cocktail -garnished with a few fresh cranberries would add to the look. 1  (14-oz.) can unsweetened coconut milk 12 oz.  silver tequila 8 oz.  triple sec 1/4 c.  lime juice 4 c.  ice Lime wedge, for rimming glass Sanding sugar, for rimming glass Lime slices, for garnish Cranberries, for garnish Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.

  From Delish - skipped the pie crust part using store bought -this is the requested Thanksgiving pie for my daughter- in -law Jaime. 1  (15-oz.) can pumpkin puree 1 1/4 c.  heavy cream 3/4 c.  packed brown sugar 3  large eggs, beaten 1 tbsp.  all-purpose flour 2 tsp.  pumpkin pie spice 1/4 tsp.  kosher salt 1 tsp.  pure vanilla extract Whipped cream, for serving (optional) Make the filling: Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray. On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp. Refrigerate 30 minutes or freeze 10 minutes. Line crust with parchment and fill with dried beans or pie weights. Bake 10 minutes, then remove parchment and weights. Reduce heat to 350º. Meanwhile, in a large bowl, whisk together pumpkin, cream, brown sugar, beaten eggs, fl...

 By Delish this just screamed Thanksgiving cocktail. It did not disappoint and was delicious ! Definitely a single cocktail no seconds or it will be good night! As you can see I did not garnish it other than the rim. INGREDIENTS  FOR GARNISH  3 tbsp. caramel, microwaved until pourable  1/4 c. toasted chopped pecans  Cool Whip, for garnish  3 whole pecans, for garnish  Sprinkle of cinnamon, for garnish  FOR COCKTAIL  6 oz. rumchata  6 oz. creme de cocoa  3 oz. bourbon  Ice  DIRECTIONS  Place caramel and toasted chopped pecans on separate small shallow plates.  Dip the rim of each glass first into caramel and then into chopped pecans to coat.  Combine rumchata, creme de cocoa, and bourbon in a large cocktail shaker.  Fill with ice and shake until cold, 30 seconds.  Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon

 Daniel and Jaime w hipped up this delicious dinner from HealthyWorld Cuisine recipe they served it over couscous and it was delicious. This was so good Kevin was still talking about it the next day and asking when I can make it for him! Ingredients 1   tbsp   olive oil 1   onion  chopped 3   cloves   garlic  minced 1   tbsp   cumin   ground 1   tsp   paprika   ground 2   tsp   turmeric   ground 1   tsp   allspice   ground ¼   tsp   cayenne pepper   dried ground - optional ½   tsp   coriander 1   pound   lamb   ground- minced Salt and pepper   to taste 1   cup   tomato sauce 1   cup   chicken broth 1   cup   apricots   dried chopped 15   oz   garbanzo beans  (chickpeas) canned rinsed and drained 3   sticks   whole cinnamon sticks   or 2 teaspoon dried ground cinnamon 1   teas...

 From a website called MIX THAT DRINK it was very holiday and festive!! I am in the midst of my Hallmark Holiday Movie Season and they kept mentioning it so of course had to make one! 1 1/2 oz vodka 1/2 oz elderflower  liqueur 1 1/2 oz cranberry juice 1/2 oz simple syrup Cranberries Mint leaves Fill a cocktail shaker halfway with ice. Pour in the vodka, elderberry liqueur, cranberry juice and simple syrup. Shake until chilled. Strain into a martini glass. Garnish by tossing in a few cranberries and floating mint leaves on top.

 This recipe came from a blogger  Better Living. It was easy to make - I forgot to take a pic of it with its crispy crust - we made it into eggplant parmesan.  eggplant, sliced into 1/4 inch rounds salt olive oil 1/2   cup   Italian seasoned bread crumb 1/2   cup   panko 1/2   cup   Parmesan cheese, grated (Romano may be substituted or combined for a blend) 1/4   cup   parsley, finely chopped 2   teaspoons   Italian seasoning 1/2   teaspoon   pepper 1   teaspoon  garlic powder (optional) 1/2   cup   flour 2   eggs, beaten DIRECTIONS   Cut eggplant into 1/4-1/2 inch slices. 1/4 inch for super thin eggplant slices or 1/2 for slightly thicker slices perfect for eggplant parmigiana. OPTIONAL STEP:  Some report a creamy richer tasting eggplant when salting eggplant before cooking. Lay the eggplant on a rack over a baking sheet. Sprinkle salt on the cut sides. This will draw wate...

 Katie made this easy and delicious salad for company last weekend! Great fall recipe from blogger Domestically Blissful! Roasted Butternut Squash & Walnuts Ingredients 2 Cups Butternut Squash 3/4 Cup Walnuts (or Pecans) 2 Tablespoons Olive Oil 1/4 Cup Brown Sugar 1/2 Teaspoon Cinnamon 1/4 Teaspoon Salt 1/4 Teaspoon Black Pepper Honey Apple Cider Dressing Ingredients 4 Tablespoons Apple Cider 1 Tablespoon Olive Oil 2 Tablespoons Honey 1 Pinch Salt 1 Pinch Pepper Salad Ingredients 5 Ounces Spinach & Arugula Mix 1/4-1/3 Cup Dried Cranberries 2 Ounces Goat Cheese 1/4 Cup Roasted Pumpkin Seeds First, preheat your oven to 375 degrees Fahrenheit. In a medium bowl mix 2 cups butternut squash, 3/4 cup walnuts, 2 tablespoons olive oil, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1/4 teaspoon black pepper. On a rimmed baking sheet lined with foil & sprayed with oil spread out the butternut squash & nuts & bake for 20-25 minutes until the butternut squas...

 By blogger  Sallys Baking Addiction - these were easy and delicious! Just made a big batch for Daniel for our visit! 3 cups  ( 375g )  all-purpose flour  ( spoon & leveled ) 2 teaspoons   cream of tartar * 1 teaspoon   baking soda 1  and 1/2 teaspoons ground  cinnamon 1/2 teaspoon   salt 1 cup  (2 sticks or  230g )  unsalted butter , softened to  room temperature 1  and 1/3 cup ( 267g )  granulated sugar 1  large  egg +  1 large  egg yolk , at room temperature 2 teaspoons   pure vanilla extract TOPPING 1/3 cup  ( 70g )  granulated sugar 1 teaspoon   ground cinnamon Instructions Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats ( always recommended  for cookies). Set aside. Make the topping:  Combine the granulated sugar and cinnamon together in a small bowl. Make the cookies:  Whisk togethe...

 By Delish this was fabulously delicious - it had just enough kick to it - we used sweet sausage and served it over rice. 3 lb. bone-in, skin-on chicken thighs (about 6)  Kosher salt Freshly ground black pepper  2 tbsp. extra-virgin olive oil  4 links hot or sweet Italian sausage  1 large yellow onion, thinly sliced  1 large red bell pepper, thinly sliced 4 cloves garlic, minced  1 c. dry white wine  6-8 pickled cherry (peppadews) or pepperoncini peppers, plus ¼ c pickling juice from jar  1/2 c. low-sodium chicken broth  1/4 c. white wine vinegar  1 tsp. dried oregano Preheat oven to 400°.  Pat chicken dry with paper towels and season on both sides with salt and pepper.    In a high-sided, oven safe skillet, heat oil over medium heat. Add chicken, skin side down and cook, flipping halfway through, until golden, 4 to 5 minutes per side. Transfer chicken to a plate.  To skillet, add sausage and cook, turning occasi...

 My friend Ann shared this recipe and I was so excited to try it after having this both at at the Florence/ Firenze and the DC re staurant. She found it online see author below. Juicy, rare filet mignon with a sweet-and-savory blueberry sauce similar to the dish Fileno al Mirtilio served at Acqua al 2 in Florence, Italy. Author: Tekesha @ EatMoreFoodProject 1 lb filet mignon (2 pieces, 1-inch thick) Salt and pepper 2 tbsp oil, divided 1 shallot, sliced thin 1 cup red wine (I used a red zinfandel) 6 oz fresh blueberries Juice and zest of ½ lemon 1 tsp fresh thyme 1 tbsp rubbed sage 4 tbsp brown sugar splenda ( didn't  have so substituted 2 T brown sugar) Pour a tablespoon of oil into a pan and heat on high heat until it is smoking hot. Salt and pepper each filet and grill them in the hot oil for 2 minutes on each side. Remove from pan and let rest on a plate. Set out all of the blueberry sauce ingredients. Sauté the shallots in a tablespoon of oil until translucent. Add the red...

 Lidia Bastianich's was on the Today Show and this is one of the 3 recipes she demonstrated from her ne w cookbook. Flavors were great! We halved this recipe and it made enough for a light meal for 2  --next time I will make the full recipe. It was very good and also substituted small baguettes for the Italian bread --this was very good but next time I will cut them into bite size ahead of toasting and adding cheese so they would be easier to eat with soup. This was the BEST onion soup every the mushrooms make it so meaty!! 4  tablespoons unsalted butter 2  tablespoons extra-virgin olive oil 4  large sweet onions, thickly sliced 10  ounces white mushrooms, sliced 1  tablespoon chopped fresh thyme leaves kosher salt freshly ground black pepper 1/2  cup dry white wine 4  cups chicken stock, preferably homemade, or low-sodium store-bought 12  slices stale Italian bread, about 1/3 inch thick, from a long ov...