More is Better

 Th is cocktail recipe is from my son Daniel in CO who made it for us on a recent visit.  We really enjoyed it and have already remade it at home 1 1/2 ounces reposado tequila 1/2 ounce Aperol 1/4 ounce Amaro Nonino 1/2 ounce Cocchi Vermouth di Torino 2 dashes Peychaud's bitters (I used grapefruit bitters) Garnish: grapefruit twist

This recipe is by Duncan Hines with their new Dolly Parton Collection. My daughter-in-law Jaime loves banana pudding pie and I couldn't wait to make this special  for her! It was moist flavorful and not overly banana flavor! PAM® Baking Spray  1 pkg (15.25 oz each) Duncan Hines® Dolly Parton's Southern Style Banana Cake Mix 1 cup milk  4 eggs  1/2 cup unsalted butter, melted  1 pkg (3.4 oz each) vanilla or banana instant pudding mix, divided use  1 cup milk  1 cup cold heavy (whipping) cream  1/3 cup Duncan Hines® Dolly Parton's Creamy Buttercream Frosting  1 large banana, thinly sliced (24 slices)  18 vanilla wafers STEP ONE  Preheat oven to 350°F. Spray two 8-inch round pans with baking spray.  STEP TWO Blend cake mix, 1 cup milk, eggs, melted butter and 3 tablespoons pudding mix in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes.  STEP THREE  Divide...

  Delish states this is " The Perfect Weeknight Winter Dinner" and we agree or a perfect lunch!! And as usual with most of my starch based soups it quickly has become a STOUP as my family calls it! 2 tbsp.  extra-virgin olive oil 1/2 lb.  spicy (or sweet) Italian sausage 1  medium yellow onion, finely chopped 2  medium carrots, peeled and finely chopped 2  stalks celery, finely chopped 3  cloves garlic, minced kosher salt Freshly ground black pepper 2  (15-oz.) cans Great Northern Beans 1  (15-oz.) can diced tomatoes 4 c. Chicken broth 2  sprigs rosemary, leaves finely chopped 1 1/2 c.  ditalini pasta (or other small shape) Freshly grated Parmesan, for garnish Freshly chopped parsley, for garnish In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes. Add garlic ...

 From Delish these came across my Instagram and I knew we had to make them for Superbowl Sunday snacks! We taste tested a few today Yummo! Website also had a frying method to cook but we went with the air fryer! OK a few confessions -due to supply chain issues ( haven't we heard about that  a lot over the last 2 years!) anyhow couldn't get fresh egg roll wrappers - used leftover frozen ones - taste was fine but look was not! Also we didn't even bother using the Italian dressing --eggrolls great on their own! Enjoy! 12  egg roll wrappers 12  slices provolone  12  slices deli ham  36  slices pepperoni  1 c.  shredded mozzarella  1 c.  sliced pepperoncini  Vegetable oil, for frying on stovetop 1/4 c.  freshly grated Parmesan  Italian dressing, for serving FOR AIR FRYER Place an egg roll wrapper on a clean surface in a diamond shape place a slice of provolone in the center. Top with one slice of ham, 3 slices...

 From the Good Dish show -this looked fabulous! We rarely use our slow cooker but enjoyed the ease of this recipe plus the extra veggies from the pureed zucchini! Ok our presentation was fifferent - Kevin rolled his up then short micro to melt cheese - I made mine like a quesadilla - on the show they did them taco style --choose what you like best it is sooo good and easy! 4-6 Boneless, skinless chicken breasts  1.5 cups Grated cheddar cheese  3 tbsp Taco seasoning blend  1 tbsp Garlic & herb blend  1 tsp Seasoning salt  1 tbsp Avocado oil  1 Can of Hatch Green Chile Enchilada Sauce (15 oz)  ( mine was jarred) 2 Large zucchinis, peeled & pureed Add seasonings, avocado oil, enchilada sauce and zucchini puree to the slow cooker and stir until blended together.  Add chicken breast and coat the chicken in the sauce.  Cook on low for 6-7 hours. (Alternately, you can cook on high for 4 hours if needed.)  The chicken will be very h...

 By Chef  Andrew Zimmern on Rachael Ray show - please notice immediately this takes 24 hours to marinate which is why we didn't have it last night! Be sure to either use pitted olives or pit them - I forgot so was surprised on first bite! ⅔ cup red wine vinegar 2 tablespoons dried oregano 4 cloves garlic, minced 3 shallots, minced 1 teaspoon coarse salt 1 teaspoon ground black pepper 2 chickens, quartered 2/3 cup olive oil 1 cup white wine ½ cup red vermouth 1 cup dried apricots (Andrew likes the sulfur-free ones) 1 cup pitted prunes ½ cup pitted green olives (Andrews likes to use Lucques) ¼ cup capers, rinsed well 3 fresh bay leaves (dried are fine in a pinch) ½ cup plus 3 tablespoons brown sugar  ¼ cup Italian parsley, finely chopped (reserve a little for garnish) In a large bowl, combine the vinegar, oregano, garlic, shallots, salt and pepper. Add the chicken, coat completely and let marinate, covered, in the refrigerator for 24 hour...

 By Delish -these cookies were simple and did not disappoint --I used a 1 T scoop and then ended up adding a little more dough to each ball --so next time I would use the medium 2T scoop. FOR THE BROWNIE 1/2 c.  (1 stick) melted butter 3/4 c.  granulated sugar  1/2 c.  unsweetened cocoa powder 2  large eggs  1/2 tsp.  pure vanilla extract  1 c.  all-purpose flour 1/2 tsp.  kosher salt  FOR THE CHOCOLATE CHIP COOKIE 1/2 c.  (1 stick) butter, softened  1/2 c.  packed brown sugar  1/4 c.  granulated sugar  1  large egg  1 tsp.  pure vanilla extract  1 1/2 c.  all-purpose flour  1/2 tsp.  baking soda  1/2 tsp.  kosher salt  1 c.  chocolate chips Flaky sea salt, for sprinkling   DIRECTIONS Preheat oven to 350° and line two large baking sheets with parchment paper.  Make brownie cookie: In a large bowl, whisk together melted ...

 By Chef Ryan Scott on the TODAY show - we took the shortcut of serving over pre-made mashed from the refrigerator section of your store! Also we love the vegetables so we did not strain sauce. The only thing I would do different next time is chill the sauce with meat and veggies removed  - then allow t he fat to rise to the top and remove it once it is firm - then add back everything and heat.   2  tablespoons oil 3-3½  pounds bone-in beef short ribs (4 large pieces, 2 inches wide and 6 to 8 inches long with 4 rib bones per piece) 1½  teaspoons kosher salt 1  teaspoon freshly ground black pepper 2  small yellow onions, peeled and cut into large 2-inch chunks 5  cloves garlic, peeled and smashed 2  ribs celery, cut into large 2-inch chunks 2  medium carrots, peeled and cut into large 2-inch chunks 1/4  cup tomato paste 2½  tablespoons all-purpose flour 1¾  cups red win...