More is Better

 From a blogger called SOUTHERNFATTY. This was delicious and actually very easy to assemble - needless to say the bourbon sauce will also be over ice cream tonight! Dutch Baby Pancake   3/4 cup all-purpose flour  3 large eggs  1 tablespoon sugar  1 teaspoon vanilla extract  1/4 teaspoon salt  3/4 cup milk, whole 3 tablespoons unsalted butter  Bourbon Caramel  1 cup light brown sugar, packed  1 cup heavy cream  1/4 cup butter, unsalted  1 tablespoon corn syrup, light  1/4 teaspoon salt  3 tablespoons bourbon  Finishing  2 bananas, sliced  1/2 cup pecans, chopped  1/4 cup powdered sugar Dutch Baby Pancake   1. Pre-heat an 8-10" cast iron or steep-sided skillet in oven at 450 F.  2. In a blender, combine flour, eggs, sugar, vanilla, and salt.  3. Blend for 30-45 seconds, scraping sides as needed.  4. Warm milk (simmer or microwave gently).  5. Add warm milk to blender and blen...

  This recipe comes from a blogger BLUEJEANCHEF    Beer Battered Fish and Chips is an all-time favorite British meal. Though it is usually deep-fried, now you can make it with less guilt by air-frying your beer battered cod. So easy and tasty - perfect with some air fried chips and malt vinegar. 1   cup   all-purpose flour 2   tablespoons   cornstarch ½   teaspoon   baking soda 6   ounces   beer 1   egg   beaten ¾   cup   all-purpose flour ½   teaspoon   paprika 1   teaspoon   salt ¼   teaspoon   freshly ground black pepper pinch   cayenne pepper 1½   pounds   cod   at least 1½-inches thick, cut into 4 or 5 pieces vegetable oil Combine the 1 cup of flour, cornstarch and baking soda in a large bowl. Add the beer and egg and stir until smooth. Cover the bowl of batter with plastic wrap and refrigerate for at least 20 minutes. Combine the ¾ cup of flour, paprika, sal...

 From a website called the Robb Report by Bartender Jason O'Bryan. Very good and a definite sipping co cktail.  Try it's sister drink the Kentucky Colonel made with Bourbon. 2.25 oz. Rye Whiskey 0.5 oz. Benedictine 2 dashes Angostura bitters Stir on ice in a rocks glass, the bigger the ice, the better. Garnish with a lemon peel. Sip slowly, and enjoy.

 From a blog called insidebrucrewlife.  Be sure to notice the * area below about how they will look underdone.  1/2 cup unsalted butter, softened 2 cups brown sugar 2 large eggs 2 teaspoons vanilla extract 1 teaspoon salt 2 teaspoons baking powder 2 cups all purpose flour 1 1/2 cups M&M candies, divided 1. Preheat the oven to 350 degrees.  Spray a 9x13 baking dish with nonstick spray. 2. Beat the butter and brown sugar until creamy. Add the eggs and vanilla and beat again.  3. Sift together the salt, baking powder, and flour. Slowly beat into the butter mixture. Stir in 1 cup of the M&M candies by hand.  4. Spread the batter in the prepared dish. Sprinkle the top with the extra 1/2 cup candies.  5. Bake for 22-25 minutes. Let the cookie bars cool completely before cutting into squares. Store in a sealed container.  Notes  *They will seem under done and under baked when you pull them out. Let them sit on the counter for at least 2-3 ho...

From a website called the Robb Report by Bartender Jason O'Bryan - it was very good but definitely a sipper! Try it's sister drink the Monte Carlo made with Rye. 2.25 oz. Bourbon 0.5 oz. Benedictine 2 dashes Angostura bitters Stir on ice in a rocks glass, the bigger the ice, the better. Garnish with a lemon peel. Sip slowly, and enjoy.

 Ina Garten comes through with another winner !! Yum yum yum! 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping  1 pound yellow onions, cut in 1/2 and sliced (3 large)  2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)  2 teaspoons kosher salt  1 teaspoon freshly ground black pepper  1/4 teaspoon ground nutmeg  2 tablespoons all-purpose flour  1 cup hot milk  3/4 cup fresh bread crumbs  3/4 cup grated Gruyere Preheat the oven to 400 degrees F.  Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned.  Add the zucchini and cook, covered, for 10 minutes, or until tender.  Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.  Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce.  Pour the mixture into an 8 by 10-inch baking dish.  Combine the bread ...

 From my neighbor Lisa - she served this to us several years ago and it was soo good I asked her to share the recipe. The texture is elegant. When I initially read the recipe and saw the 3 different cans I thought sounds weird but having eaten if before and remembering how wonderful it was - try it and you will agree -delicious! Cooking spray 1 cup chopped onion 1 cup chopped green bell pepper 1 garlic clove, minced ¾ cup (6 ounces) 1/3-less-fat cream cheese, softened 2 cups fat-free milk 1 (15-ounce) can cream-style corn 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted 1 (10-ounce) can diced tomatoes and green chiles, undrained 1 ¼ pounds medium shrimp, peeled and deveined 4 teaspoons sliced green onions Heat a Dutch oven or large saucepan coated with cooking spray over medium-high.  Add onion, bell pepper, and garlic, and sauté 5 minutes.  Stir in cream cheese; reduce heat, and cook until cheese is melted.  Add milk, corn...

  From Southern Living. I ended up making this is a small rectangular pan (9x6) because my pie plate was in use. As we ate it just kept repeating this is soooo good! Be aware it will come out of the oven puffed up like a soufflé and will deflate a bit while it rests for the 10 minutes. 1  cup chopped baked ham 1 1/2  teaspoons olive oil 1/2  (16-oz.) package frozen chopped spinach, thawed and drained 1/2  cup diced onion 1 1/2  cups (6 oz.) shredded pepper Jack cheese 1  cup milk 2  large eggs 1/2  cup all-purpose baking mix ( like Bisquick) 1/4  teaspoon salt Step 1 Preheat oven to 400°. Sauté ham, spinach and onion in EVOO in a large skillet over medium-high heat 5 minutes or until onion is tender and liquid evaporates. Layer half of spinach mixture in a lightly greased 9-inch pie plate; top with 3/4 cup cheese. Repeat layers once. Step 2 Whisk together milk and remaining ingredients until smooth; pour over spinach-and-cheese mixture i...

From ALLRECIPES this veal stew is suggested to serve over buttered egg noodles. We just used egg noodles plain - we did not add butter. Also added 2T fresh chopped rosemary when simmering which really added to the flavor. 4 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 pounds veal, trimmed and cubed 1 (8 ounce) can tomato sauce ½ cup white wine **Also added 2T fresh chopped rosemary** salt and pepper to taste Wide egg noodles ( cooked per instructions al dente) In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender. Add meat to the pot, and brown evenly. Stir in tomato sauce and white wine ( and rosemary). Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender. Serve over buttered egg noodles.

 This recipe come from Blackstone Products - we own their 22" griddle and it is the primary cooking tool we use when we are RV'ing. Saw this recipe last summer and finally made it today as a decadent brunch meal. So good yummo! It would be a great dessert as well!   Pancakes- 1 cup yellow cake mix 1 cup pancake mix 1 cup milk 1 tsp vanilla 2 eggs Custard Filling- 1 package instant vanilla pudding mix 3 cups cold milk ( I cut back to 2 1/2 c) Chocolate Ganache- 1 1/2 cups chocolate chips 1 tbs butter 3 tbs milk ( I ended up adding and extra T of milk to get the right consistency) Directions: Custard Filling: In a mixing bowl, pour pudding mix and milk. Whisk until slightly thickened. Store in fridge while finishing pancakes.   Ganache: Melt butter, milk, and chocolate in microwave for 30 seconds. Mix together till smooth   Pancakes: Preheat griddle to medium-low. In a mixing bowl, combine all of the pancake ingredients. Melt some butter on your griddle top. Pour 1/4 c...

We have been binge watching Thomas Keller on Masterclass. We made this simple recipe over the weekend and it was fabulous --keeping it so simple! In review realizing Kevin did not do the Dijon Mustard. Recipe is from Epicurious. One 2- to 3-pound farm-raised chicken Kosher salt and freshly ground black pepper 2 teaspoons minced thyme (optional) Unsalted butter Dijon mustard Preheat the oven to 425°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Now, salt the chicken—I like to rain the salt over the bird so...

 From Thomas Keller's Masterclass Kevin made this today for breakfast. With his own spin on it stuffing it with cheddar cheese and crispy chopped bacon topped it with chives. 3 eggs 100 grams beurre pommade* 25 grams crème fraiche 2 tablespoons fines herbes (equal parts parsley, chives, and tarragon, minced)** Kosher salt Maldon sea salt *Butter brought to room temperature so that it is soft, almost like the texture of mayonnaise. Crack each egg into a small bowl so that you can remove any shell, if necessary, then transfer to a beaker. Use an immersion blender to blend and pass the mixture through a chinois (mesh strainer). Brush the pan with beurre pommade and set over the lowest possible heat. Pour the eggs into the pan until the eggs begin to set at the edge of the pan.  Transfer to the 250°F oven until the egg begins to set and thickens but not fully set, about 3–4 minutes. Spread crème fraiche down the center of the omelet, followed by a sprinkling of fines herbes and fi...