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.