More is Better

 We used this recipe to top our Christmas beef tenderloin and on sandwiches wit the leftovers. Simple recipe to make.  From NatashasKitchen.com This creamy Horseradish Sauce rivals the best steakhouse horseradish and is excellent paired with prime rib, beef tenderloin or steak.  1/2   cup   sour cream 2   Tbsp   prepared horseradish ,  drained 2   Tbsp mayo 1   tsp apple cider vinegar 1/4   tsp salt 1/8   tsp   black pepper 1   Tbsp   chives ,  finely chopped Instructions In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

 On the TODAY show Chef Ryan Scott we tried this out and it was so good we will definitely be making it again soon a sweet and savory breakfast! The maple syrup is a must! We only had breakfast sausage on hand. 2 tablespoons vegetable oil, divided  2 chicken apple sausages, diced  small 1/4 large yellow onion, peeled and thinly sliced (about 1/2 cup)  8-9 fresh sage leaves, divided  2 cups pancake mix (just add water!)  1¾ cups cold water  1/2 teaspoon dried sage  3 tablespoons unsalted butter, divided  1-2 medium apples, cored and sliced into 1/2- inch-thick rings  4 large eggs, beaten  2 tablespoons heavy cream  1/2 cup shredded cheddar cheese  2 tablespoons chopped fresh chives  1/4 teaspoon kosher salt  1/2 cup pure maple syrup  f laky salt, to finish 1. Preheat oven to 400 F.  2. Heat a 10-inch cast-iron or enameled pan over high heat. Add 1/2 tablespoon of oil and sausage and cook over high heat f...

 This was a fun variation! From Chambord! 1 part Chambord 1 &  1 ⁄ 2  part bourbon 1 ⁄ 2  part vermouth rosso Orange bitters Garnish with an orange twist To start, we take a shaker and fill it with ice, bourbon and vermouth Rosso. Next, we add a splash of the Chambord, orange bitters and stir until chilled. Then we pour into an elegant Martini glass. Finally, we garnish with an orange twist for a sumptuous Chambord French Manhattan!

 From my sister-in-law Andrea as usual with gorgeous presentation! Ingredients 1   sheet   frozen puff pastry, thawed 1   pound   gruyere, fontina, or a mix, cubed 1   tablespoon   chopped fresh rosemary 1 - 2   cloves   garlic, grated 2   teaspoons   honey, plus more for serving  1   egg, beaten coarse sugar, for sprinkling Instructions 1. Preheat the oven to 425° F. 2. Lay the puff pastry flat on a parchment-lined 10-12 inch baking dish/pie plate. Pile the cubes of cheese in the center of the pastry. Mix the rosemary and garlic together with your fingers, then sprinkle over the cheese. Drizzle with honey. Fold the corners of the pastry over the cheese. Brush the pastry with beaten egg and sprinkle lightly with sugar. 3. Bake for 25-30 minutes or until the pastry is deep golden brown and the cheese bubbly.  4. EAT and enjoy with extra honey, black pepper, and your favorite bread or crackers...or just with a spoon!

 Tis the season for cranberry based cocktails. This comes from Punchdrink and did not disappoint. As usual I did not garnish -oops! 2 ounce  Ocean Spray® Cranberry Juice Cocktail 1.5 ounces bourbon 2 dashes angostura bitters 1/2 ounce orange juice 1/2 ounce triple sec or Cointreau  Garnish:  orange twist, skewered brandied cherries, mint spring  DIRECTIONS 1. Prepare a collins glass with ice. 2. Add Ocean Spray®, bourbon, bitters, orange juice and triple sec to a cocktail shaker. 3. Add ice, then shake until chilled. 4. Strain into a prepared collins glass. 5. Garnish with an orange twist, skewered brandied cherries and a mint spring.

 Per request for German Pork roast with spaetzel from my daughter we made this delicious and simple recipe from blogger Caroline's Cooking . The gravy was exceptional! 2   lb   pork shoulder roast 1/2   tsp   caraway seeds 1   clove   garlic 3/4   tsp   salt   divided 1/2   tsp   pepper 1   tsp   oil 1   onion 1   carrot 1   parsnip 12   oz   dark beer  ( we used Guiness) 1   tbsp   butter 1   tbsp   all purpose flour Instructions Preheat the oven to 350F/175C. Score the skin of the pork (if it has skin) in a crossed pattern, cutting through the skin but not deeper into the pork itself. Pat dry the pork. Grind the caraway seeds with a pestle and mortar or chop them as finely as you can with a knife. Grate or crush the garlic. Mix both together with ½tsp salt, the pepper and oil into a paste then rub the mixture all over the pork, both into the scores in the skin and ov...

 My fabulous next door neighbor Brooke made these Christmas morning and I knew I jsut had to make them for my guests. I  found the recipe from blogger MYTOASTYKITCHEN. Fun and easy! 750   ml   bottle of Champagne ,  chilled 4   ounces   blue curacao 24   ounces   orange juice ,   chilled 4   strawberries ,   sliced Pour 3 ounces of orange juice into each champagne glass (or, slightly less than half full). Add ½ an ounce of blue curacao into each glass. Top each glass with 3 oz champagne. Garnish each glass with a strawberry slice and serve immediately.

 My daughter-in-law Jaime was born and raised in Hawaii and when I saw this recipe from DELISH I knew I had to make it for her and she loved it! I can't believe how easy it was to make! Definitely best over sticky white rice. 3   to 5 lb. pork butt Flaky sea salt Freshly ground black pepper 1   tbsp.   Worcestershire sauce 3/4   head of green cabbage (about 1 3/4 lb.), chopped into 1" pieces 1/4   c.   reduced-sodium soy sauce Cooked white rice, for serving Step  1 Generously season pork with salt and pepper on all sides, then rub into meat with your fingers. Step  2 Place pork in a slow cooker. Add Worcestershire sauce and toss to coat. Cover and cook on low until pork is tender enough to shred with a fork, 7 to 9 hours, depending on size of pork.  Step  3 Shred meat with 2 forks, leaving any drippings in slow cooker. Add one-third of cabbage. Once cabbage cooks down, stir, add another one-third of cabbage, and repea...

  From B etty Crocker these cookies are always a hit and one of my son's favorite! 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1/2 cup butter, softened 1 egg 1 1/2 cups Gold Medal™ all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder Additional granulated sugar About 36 Hershey's Kisses Brand milk chocolates, unwrapped Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.  Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

  From Serious Eats this was delicious and so fall like --great over chicken or turkey! 1/4   cup   butter 1/4   cup   flour 3   cups   turkey stock 1   cup   apple cider 2   teaspoons  finely chopped  sage Kosher salt  and freshly ground black pepper Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes. Gradually add in turkey drippings or stock in a steady stream, whisking constantly, then add apple cider. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Stir in sage and season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

 These are easy to make and I knew my grandchildren would love them! i have to laugh as I post this my antlers etc are upside down!! Take your time dividing the pretzels I used a serrated Knife which was very helpful. 20 ROLO® Creamy Caramels in Chocolate Candy  40 small pretzel twists, divided  40 candy eyes  20 small round red candies (any variety) ( we used red mini M&M's) Heat oven to 250°F.  Line cookie sheet with parchment paper or foil. Remove wrappers from creamy candies; set aside. Place 20 pretzels on prepared sheet. Top each pretzel with caramel candy.  Cut remaining 20 pretzels* in half to form antlers; set aside  Heat cookie sheet with pretzels and caramels 3 minutes or until caramels start to soften. Remove from oven.  Immediately add eyes, red candy nose and pretzel antlers by gently pushing into melted chocolate.  Allow chocolate to firm before serving.

 This recipe is decades and decades old and the only notation my mom made on the recipe is that is is from a magazine. This is a sweet treat from my childhood. They make so many you may want to do a half batch. 1/2 c butter softenened 1/4 c whipping or heavy cream 5 c confectioners sugar, unsifted 1 t vanilla Mix butter and whipping cream in mixer add vanilla then on low speed add confectionary sugar in small batches. Mix until combined.  Use a small cookie scoop about 1 T roll into balls and then roll into colored sugar sprinkles. Refridgerate.

 From blogger Sally's Baking Addiction. These are delicious and so fudge brownie like!   Chilling the cookie dou gh is important because it helps the flavors to develop, prevents spreading, and makes the otherwise sticky cookie dough easy to handle. YUM YUM YUM !! 1/2 cup  (1 stick;  115g )  unsalted butter ,  softened to room temperature 1/2 cup  ( 100g )  granulated sugar 1/2 cup  ( 100g ) packed light or dark  brown sugar 1  large  egg , at room temperature 1 teaspoon   pure vanilla extract 1 cup  ( 125g )  all-purpose flour  ( spoon & leveled ) 1/2 cup  + 2 Tablespoons ( 51g ) unsweetened  natural cocoa powder 1 teaspoon   baking soda 1/8 teaspoon   salt 1  cup (180g) mini or regular size semi-sweet  chocolate chips ROLLING 3 Tablespoons  ( 35g )  granulated sugar 1 cup  ( 120g )  confectioners’ sugar , for rolling In a large bowl using a ha...

  This is my son's favorite cookie. The recipe is from DELISH. They are very good!! 1   c.   (2 sticks) unsalted butter 3   c.   (360 g.) all-purpose flour 2   tsp.   cream of tartar 1   tsp.   kosher salt 1/2   tsp.   baking soda 1/2   c.   (105 g.) packed light brown sugar 1   1/4   c.   (250 g.) granulated sugar, divided 2   large eggs 1   tsp.   pure vanilla extract 2   tsp.   ground cinnamon  Step  1 In a medium pot over medium heat, melt butter. Reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers, gets foamy, and starts to turn golden. Once simmering stops and butter is deeply golden with brown flecks at the bottom and smells nutty, 5 to 7 minutes, remove from heat. Pour browned butter into a large heatproof bowl and let cool about 10 minutes.  Step  2 In a medium bowl, whisk flour, cream...

  On the TODAY show by Chef Bobby Flay from his Sundays with Sophie series. Kevin loved it as he is our big breakfast person and a loved of cacio e pepe! We didn't have country bread on hand so he just used sandwich bread. Chef notes I’ll never get tired of coming up with new ways to cook and serve eggs. The inspiration here was cacio e pepe, the famous pasta dish of Rome. Cacio e pepe translates to “cheese and pepper” — it sounds simple (and it is), but those two ingredients are all it takes to make a phenomenal pasta. In this case, I decided to make a white wine vinaigrette and pump it up with a ton of cheese and black pepper in a nod to cacio e pepe. Of course, I didn’t have any Pecorino Romano when I made this, so I used Parmigiano-Reggiano instead. Either works.  TECHNIQUE TIP: Breaking the eggs into individual cups helps control/eliminate potential egg breakage. Adding the vinegar and swirling the water are important because they help the eggs coagulate. Freshly ground b...