More is Better

 This was a recipe my Mom used to make for company and is so good! Do not skip the freezing stage - we sampled it cold but was even better the next morning frozen! Yes I said morning! As you can see I did not garnish with shaved chocolate. Warmuths restaurant that was in Old Boston for 50 years and closed in 1970.  3 egg whites 1/8 t salt 3/4 c sugar 3/4 c fine chocolate wafer crumbs ~ 12 cookies (Nabisco brand) 1/2 chopped walnuts 1/2 t vanilla 1 c heavy whipping cream  Shaved Bitter Chocolate Beat egg whites and salt until soft peaks form. Gradually add sugar beating until stiff peaks form.Fold in chocolate crumbs, nuts and vanilla. Spread evenly in lightly buttered 9" pie plate. Bake at 325 for 35 minutes. Cool. Spread on top cream thats been whipped and sweetened to taste. Chill well ( about 2-3 hours in freezer).  Trim with curls of shaved bitter chocolate. Serves 8. 

 By blogger READYSETEAT we adapted this recipe to make a fun sprinkle edition. Also I only ended up with 12 because i overfilled using the 3T scoop instead of the 2 T scoop !  PAM® Original No-Stick Cooking Spray 1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix 3 eggs 1/2 cup vegetable oil 1/4 cup water 1 cup Duncan Hines® Creamy Vanilla Frosting food coloring rainbow sprinkles 18 PEEPS® Marshmallow Bunnies STEP ONE Preheat oven to 350°F. Spray three 6-cavity donut pans with cooking spray. STEP TWO Stir together brownie mix, eggs, oil and water in large bowl until well blended, about 50 strokes. Pour brownie batter evenly into donut pans. STEP THREE Bake 14 to 16 minutes, until toothpick inserted in centers comes out clean. Remove from pans to wire rack to cool completely. STEP FOUR Divide frosting evenly into 4 small bowls. Use food coloring to dye frosting 4 different bold colors, colors will not appear as boldly when the donuts are frosted. STEP FIVE Microwave eac...

 From Giada -this is definitely a meal you are still dreaming about the next day -so awesome - true 4**** restaurant quality - IF YOU FOLLOW THE DIRECTIONS! By this I mean place pasta into the Bolognese pot - add butter-and parmesan and toss to mix THEN toss and mix with Bolognese. We needed about 1/4 - 1/2 c of the pasta water to also add to toss. Do not skip on the parmesan rind as well! 3 tablespoons olive oil, plus more to finish  1 pound ground bison  1 medium carrot, finely chopped  1/2 red onion, chopped  2 cloves garlic, smashed and peeled  1 teaspoon kosher salt, plus more for the pasta water  1 cup dry white wine  One 28-ounce can whole san marzano tomatoes, crushed by hand  One 3-inch piece Parmesan cheese rind  2 stems fresh basil  1 pound pappardelle pasta  1 cup freshly grated Parmigiano-Reggiano cheese, plus more to serve  2 tablespoons unsalted butter Heat a medium Dutch oven over medium high heat. Add the ...

 From Food Network this just appealed as a meatless entree. It was good and due to the shape of my ban I laid the bundles down. The middle picture is a batch I am freezing for later standing upright. 2 large zucchini  Kosher salt  2 cups ricotta  3 garlic cloves, grated  1 cup finely grated Parmesan  1 cup grated provolone  Zest and juice of 1 lemon  2 tablespoons finely chopped fresh thyme, leaves and tender stems  1 teaspoon crushed red pepper flakes  1/2 cup finely chopped flat-leaf parsley, leaves and tender stems  Freshly ground black pepper  One 1-pound box lasagna noodles (about 16), boiled according to package directions until al dente, drained and patted dry  One 24-ounce jar tomato marinara sauce Preheat the oven to 425 degrees F.  Use a vegetable peeler to remove long strips of the zucchini lengthwise using a peeler and place on a baking sheet lined with paper towels; you should have about 32 strips of zucc...

 From Delish -sooooooo delicious and even on the reheat --a great meatless breakfast casserole. I used TJ's everything bagel** instead of hand mixing and measuring all the ingredients. Cooking spray  4 everything bagels, chopped  1 1/2 c. shredded white cheddar  1 1/2 c. halved cherry tomatoes  1 oz. (8-oz.) block cream cheese, cut into 1/2" cubes  1/2 red onion, thinly sliced  8 large eggs  2 1/2 c. milk  2 green onions, sliced, plus more for garnish  Kosher salt  Freshly ground black pepper  Pinch cayenne  **TJ's Everything Bagel instead of below ~ about 2 T 1 tsp. poppy seeds  1 tsp. dried minced onion  1 tsp. sesame seeds  1 tsp. dried garlic  1 tsp. coarse salt Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. Scatter about half of bagel pieces in baking pan then top with half of the cheddar, tomatoes, cream cheese, and red onion. Repeat to make another layer. In a large bow...

 This was a fun variation from Four Roses website. We forgot to garnish with the cocktail cherry. 2 oz Four Roses Bourbon 1 oz Sweet Vermouth 1/4 oz honey 2 dashes Angostura Bitters 1 dash orange bitters Add all into mixing glass with ice. Stir till chilled and strain over fresh ice. Add garnish. Small honey comb on a pick or clipped to glass, cocktail cherry. Serve up in coupe glass.

 A friend Ann shared this recipe - so good!! It is one of many recipes on Four Roses Bourbon website. 2 oz Four Roses Small Batch Bourbon (we used Makers as that is what we had on hand) 1 oz blueberry- thyme syrup* 3/4 oz freshly squeezed lemon juice  (we used 1/2 oz on Ann's recommendation) 5-6 fresh blueberries 1 thyme sprig In a cocktail shaker filled with ice add the first 3 ingredients. Shake well 10-15 seconds. Strain into an ice-filled rocks glass. Garnish with the blueberries and thyme sprig. *Blueberry-Thyme Syrup 3 thyme sprigs 1 c fresh blueberries 1 c sugar 1 c water In a small saucepan add above ingredients and muddle to crush blueberries to release juice. Place pan over medium heat and simmer until sugar dissolved and fragrant - 15 minutes. Remove pan from heat and cool completely. Strain the syrup in to airtight container. Will keep refrigerated for 2 weeks.

 From Pillsbury this is a classic and my son Daniel's favorite - so this batch has been made to bring him. Just realized this was supposed to make 48 cookies - we only got 26 because we used the 2 tablespoon scoop instead of 1 tablespoon. Still so good! 1 3/4 cups all purpose flour 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup shortening 1/2 cup peanut butter 2 tablespoons milk 1 teaspoon vanilla 1 egg Sugar 48 Hershey's® Kisses® Brand milk chocolates, unwrapped   Heat oven to 375°F.  In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.   Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.   Bake at 375°F. for 10 to 12 minutes or until golden brown.  Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so c...

 This recipe just appealed from thebrewerandthebaker.com and it was tasty - next time on the half that I added sundried tomatoes I would only put them in the center area as they were doubled up after the frist fold! 1 sheet puff pastry, thawed 1/2-3/4 cup pesto 1 egg 1 Tbsp water Preheat oven to 375 degrees. Roll out the puff pastry on a piece of parchment into a 12x12 inch square. Spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6 inches, 9 inches to divide the sheet into quarters. Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they're almost touching. Fold the two halves together like a book.  Cut into 1/2 inch slices and place onto parchment-lined baking sheets. Whisk egg and water together and brush over the palmiers. Ba...

 Again most recipes driven by what I need to use up --we made homemade pasta again recently and that left me with a dozen egg whites! So found this recipe on the Bob Evans website using their carton of egg whites but I used the leftover egg whites. 1/2  lb Chorizo (didn't have on hand used 2 hot sausages) 1/4  cup red bell pepper, diced ( all I had on hand was frozen pepper onion mix) 1  16 oz. carton egg whites  (OR a dozen leftover!! egg whites) 1/4  cup milk 1  tbsp taco seasoning 1  cup cheddar cheese Preheat oven to 375°F. Spray muffin tins. In a non-stick skillet cook chorizo according to package directions. Drain onto paper towels. Transfer chorizo to a large mixing bowl. Combine all remaining ingredients and mix well. Pour egg mixture into muffin tins and bake for 20 minutes or until a toothpick or knife inserted in the center comes out clean. Finish with salsa and sour cream.

 When you have leftover leeks from another recipe you start seeking another recipe for using them up. I found this one at howsweeteats.com. We especially loved the roasted garlic flavor - it really enhanced the flavor. INGREDIENTS 6   cleaned and trimmed leeks,   about 4 cups, sliced 2   tablespoons   olive oil 4   tablespoons   unsalted butter 1/2   teaspoon   salt 1/4   teaspoon   pepper 1/2   teaspoon   smoked paprika 1/4   teaspoon   crushed red pepper flakes 2   tablespoons   brown sugar 1   bulb roasted garlic 1/3   cup   dry white wine 4   cups   low-sodium chicken stock 2/3   cup   half and half 2   green onions,   thinly sliced 2   tablespoons   olive oil for drizzling MAPLE GLAZED BACON 4   slices   thick-cut bacon 2   tablespoons   maple syrup INSTRUCTIONS  Make sure the leeks have been trimmed, rinsed thoroughly ...

  Childhood fave by COOKINGCLASSY and these did not disappoint --def make the filling as that is the best part!! Cookies 2   cups (283g)   unbleached all-purpose flour*   (scoop and level to measure) 1/2   cup (45g)   unsweetened cocoa powder   (scoop and level to measure) 1   tsp   baking soda 1/2   tsp   salt 1   cup packed (200g)   light brown brown sugar,   break up any clumps 1/2   cup (120ml)   buttermilk 1/2   cup (120ml)   vegetable oil 1   large   egg 1 1/2   tsp   vanilla extract 1/2   cup (120ml)   hot water Filling 8   Tbsp (113g)   salted butter,   at room temperature 6   Tbsp (85g)   unsalted butter,   at room temperature 2 1/4   cups (270g)   powdered sugar 1   tsp   vanilla extract 10   oz.   marshmallow fluff   (aka marshmallow creme, about one and half 7 oz. jars) Instructions Set oven r...