More is Better

 This recipe comes from DOLE re their PINK GLOW PINEAPPLE - this is available now at Wegmans. We really enjoyed this refreshing cocktail -great for warm weather and I will try it with the old yellow pineapple and let you know how that tastes! Pinkglow Pineapple 10 oz Dry London gin ( I used Kendricks) 8 oz tonic water 4 oz lime juice 4 rocks glasses Ice Cut Pinkglow® in half. Use a sharp knife to peel the pineapple. Cut around the core to make pineapple wedges and discard the core. Cut the wedges into large chunks. Add the pineapple chunks into a blender and blend until smooth to create a juice.           Fill each glass with ice cubes and pour 2½ oz gin to each. Fill each glass with 2 oz tonic water and 1 oz of lime juice.          Pour in dash of Pinkglow® juice al gusto (as much as you like) to each. Stir to combine. Add a wedge of Pingklow® to each drink.

 From EATINGWELL - this was a great quick and easy weekend breakfast! 1 tablespoon extra-virgin olive oil ½ cup chopped yellow onion 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 2 cups packed baby spinach 2 teaspoons fresh thyme leaves 2 cloves garlic, minced 6 large eggs ½ cup half-and-half 1 tablespoon Dijon mustard ¼ teaspoon salt ¼ teaspoon ground pepper 1 ½ cups shredded Gruyère cheese Instructions Checklist Step 1 Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray. Step 2 Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until translucent, 2 to 3 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add spinach, thyme and garlic; cook, stirring constantly, until the spinach is wilted and the garlic is fragrant, 1 to 2 minutes. Remove from heat and let cool for 10 minutes. Step 3 Whisk eggs, half-and-half, mustard, salt an...

 From DELISH - this was good and yes I know I went a little over done on both parts - my oven was running got - next time will watch and go for less time!  Cooking spray 1 lb.  frozen shredded hash browns, thawed 6  large eggs, divided 2 c.  shredded cheddar, divided Kosher salt Freshly ground black pepper 6  slices bacon Freshly chopped chives, for garnish Preheat oven to 400° and grease a large baking sheet with cooking spray. In a large bowl, stir together hash browns, 2 eggs, and 1/2 cup of cheddar cheese and season with salt and pepper.  Transfer hash brown mixture to prepared baking sheet and, using your hands, pat into a circular crust. Bake until golden, 20 minutes. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.  Top baked crust with remaining 1 1/2 cups cheddar cheese and crack remaining 4 eggs on top. Scatter bacon over everything and s...

 By Ina Garten she made them on her new show BE MY GUEST for Willie Geist - needless to say I had to make them for my cookie monster! SOOOOO GOOD! 1/2 pound unsalted butter, at room temperature  1 cup light brown sugar, packed  1/2 cup granulated sugar  2 teaspoons pure vanilla extract  2 extra-large eggs, at room temperature  2 cups all-purpose flour  1 teaspoon baking soda  1 teaspoon kosher salt  1 1/2 cups chopped walnuts  1 1/2 pounds semisweet chocolate chunks  Flaked sea salt or fleur de sel Preheat the oven to 350 degrees F.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy.  Add the vanilla, then the eggs, one at a time, and mix well.  Sift together the flour, baking soda, and salt and, with the mixer on low speed, slowly add to the butter mixture, mixing only until combined.  Fold in the walnuts and chocolate c...

 From Wegmans we served this over our Easter ham --very good --naturally we halved the recipe for party of 2! Pan drippings from ham 1/2 cup water 4 Tbsp Wegmans Whole Grain Dijon Mustard 2 containers (8 oz each) Wegmans "Mother Sauce" (Meat Dept) 2 Tbsp Wegmans Organic Wild & Raw Honey Remove ham from roasting pan after reheating; reserve drippings in pan. Place pan on stovetop. Turn heat to MED; add water. Stir to loosen browned bits on bottom of pan; cook 2 min. Strain ham juice mixture; set aside. Add mustard, "Mother Sauce", and honey to separate saucepan; bring to simmer. Add strained ham juice; stir to combine.

From BromaBakery these were absolutely delicious - do not let them overbake -trust the recipe! 8 ounces bittersweet chocolate, chopped  6 Tablespoons unsalted butter  3/4 cup brown sugar  1/4 cup white sugar  2 eggs, room temperature  3/4 cup all purpose flour  1/4 cup cocoa powder  1/4 teaspoon salt  2 teaspoons espresso powder  INSTRUCTIONS  Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.  In a microwave safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.  In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.  With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop...

 This recipe is courtesy of Erin French from THE LOST KITCHEN restaurant in Maine. This was a very moist alternative to my usual meatloaf recipe. Needless to say we decreased the amounts to portions for two! 1 1/2 pounds ground beef  1 1/2 pounds ground pork  3/4 cup grated carrots  1/2 cup chopped shallots  1/2 cup grated pecorino cheese  2 cups (1/2-inch-diced) bread cubes, such as crusty sourdough  2 tablespoons fresh thyme leaves  2 large eggs  1/2 cup whole milk  2 teaspoons kosher salt  6 to 8 twists of a pepper grinder  GLAZE: 1/2 cup packed light brown sugar  3/4 cup ketchup  1 tablespoon Dijon mustard Preheat the oven to 375 degrees F.  In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it!  Divide the mixture between two 9 x 5-inch loaf pans and set aside.  For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard.  Br...

 By Ina Garten who made it on her new show BE MY GUEST - her guest was Willie Geist and we knew we gad to try this bourbon recipe. There is one typo  and that is on the lemon juice - 2 lemons yields 6 T not 6 oz juice otherwise it is too lemony. Also we skipped the sugared rims as it is too sweet for our taste. The bourbon soaked cherries were delicious. Juice of 1 lemon, for sugaring the glasses  1/2 cup sugar  1/2 cup dried cherries  12 ounces bourbon, divided   6 T freshly squeezed lemon juice (2 lemons) (not 6 oz as stated on website) 6 ounces Grand Marnier liqueur  Ice To sugar the glass rims, pour the juice of 1 lemon into a shallow bowl and put the sugar on a small plate. Dip the rim of 4 highball glasses first in the lemon juice and then in the sugar. Set them aside to dry.  In a small bowl, combine the dried cherries with 4 ounces of the bourbon and microwave on high for 60 seconds. Set aside.  Combine the 6 ounces of lemon juice w...

 A new cocktail from DELISH and this has quickly become our new favorite. 1 tsp brown sugar 1 tsp water 2 dashes angostura bitters 2 oz bourbon garnish orange peel and cinnamon stick Add brown sugar, water and bitters to glass and muddle until sugar dissolves.  Add bourbon and ice stir to combine. Garnish with orange peel and cinnamon stick. 

 Saw this in a DELISH magazine - they compared it to adult spaghetti's O's with meatballs - very good and even better the next day on reheat!! 2 tbsp. extra-virgin olive oil  1 small yellow onion, chopped  2 large carrots, peeled and chopped  4 cloves garlic, chopped  1 tsp. Italian seasoning  1/2 tsp. crushed red pepper flakes  Kosher salt  Freshly ground black pepper  1 (24-oz.) jar marinara  4 c. low-sodium chicken broth  8 oz. sweet Italian sausage, casings removed, shaped into ½" balls  1 c. small pasta (such as anelletti)  3 c. packed baby spinach  Freshly grated Parmesan, for serving In a large pot over medium heat, heat oil. Add onions, carrots, garlic, Italian seasoning, and red pepper flakes and season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 6 minutes. Add marinara and chicken broth and bring to a simmer. Add sausage meatballs and pasta and cook, stirring frequently,...

 This ALLRECIPES recipe was on Instagram and sounded so good we had to make it. Of course party of 2 I halved the recipe then did 1/2 the batter with blueberries, 1/4 batter with raspberries and the last 1/4 wit h strawberries. Sprinkled the top with coarse brown sugar. THESE WERE SO GOOD!!! 4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream 2 cups blueberries Step 1 Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners. Step 2 In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda. Step 3 Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Step 4 Bake in preheated oven for 20 minutes.

 TODAY SHOW by Chef Evan Funke.  Amatriciana  is a typical dish served in trattorias and osterias of Rome. The basic ingredients are tomato, guanciale and Pecorino, but the tomato was most likely added in the 17th century.  The first written account of this dish appears in the cookbook by Francesco Leonardi who served it to the pope's court in the 1800s. 8  ounces dried rigatoni (about a half of a box) 4  ounces guanciale 8  ounces tomato passata or canned pulp 2  ounces Pecorino Romano kosher salt In a large heavy bottom pot on high heat, bring water to a rapid boil (approximately 7-8 minutes). Season the water with kosher salt until it tastes like a soup not like the ocean.  Add the pasta to the water and stir. Follow the instructions on the box for the most accurate cook time.  Meanwhile, in a large skillet on medium heat add the guanciale and render slowly until golden brown and crispy, approximately 5 minutes....