More is Better

 Another great cocktail recipe from Michael Symon! We enjoyed this one a lot! 4 oz Diplomatico Reserva Exclusiva 3 oz lime juice 2 oz dry Vermouth (we used Dolin Blanco) 2 oz Grand Marnier Garnish lime wedge, mint sprig 1. Add Rum, lime juice, vermouth and grand marnier to a cocktail shaker filled with ice. 2. Shake vigorously until chilled. 3. Strain into 2 coupe glasses. 4. Garnish with lime wedge and mint. (sorry we had none on hand)

 Our neighbors brought us this mix and finally got to try it out camping and the only thing I would ask for n ext time is more BLUEBERRIES!! We made them up as pancakes and added the blueberries while cooking. I ngredients 1 Cup  of Rosella Sweet Potato Pancake & Waffle Mix ½ cup  of water or milk (vegan milk such as oat, coconut, almond works great) 1/2 cup  of fresh blueberries 1 TBSP  water ½ TBSP  of sugar 1 TBSP  of oil Instructions Lightly muddle/mash blueberries, keeping the mix a bit chunky.  Add the water and sugar to the muddled blueberries and muddle a bit more, this helps create a syrup.  Add the remaining ingredients to the blueberry mash and mix well. Add approx. 1/4 cup of the mix to a hot pan or waffle griddle. Cook approximately 2 minutes until bubbles appear and pancake edges are lightly browned. Flip and cook other side for approximately 1 minute. Garnish with any leftover blueberries and enjoy!

 From Southern Living - we sampled these today for brunch - very good unfortunately the yolk part of my egg was pretty firm but overall very good. Would make them again. 1  (17.3-oz.) pkg. frozen puff pastry sheets, thawed All-purpose flour, for dusting 2  (4-oz.) containers goat cheese crumbles 8  large eggs 8  bacon slices, cooked  8  (¼-inch-thick) plum tomato slices (from 2 plum tomatoes) ¼  cup chopped fresh parsley 1  teaspoon kosher salt ½  teaspoon ground black pepper Step 1 Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper; set aside. Step 2 Roll each puff pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Cut each sheet into 4 (6- x 5-inch) rectangles. With floured fingertips, fold about ½ inch of each edge over toward center of pastry, pinching corners with fingertips to form a border. Place rectangles on prepared baking sheets. Using a fork, lightly prick the bottom of each inside ...

 From Southern Living - I definitely did not do as good a job shingling these apples. Need to work on my technique! Please trust me it tasted better than it looks! ½  (17.3-oz.) pkg. frozen puff pastry, thawed (1 sheet)  1  large (8 oz.) Honeycrisp apple, cored and thinly sliced (1/8-in.-thick slices)  ⅓  cup granulated sugar  3  Tbsp. unsalted butter, cubed  3  Tbsp. apricot preserves or apple jelly  1  Tbsp. water  Fresh thyme, for garnish Step 1 Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.  Step 2 Place puff pastry sheet on prepared pan. Shingle apples evenly over pastry in diagonal lines, adjusting to cover dough completely. Sprinkle with sugar, and top evenly with butter cubes.  Step 3 Bake in preheated oven until browned and puffed, 35 to 40 minutes. Stir together apricot preserves...

 This recipe is from Aviation Gin and was great - we used DOLIN BLANCO vermouth and enjoyed the flavor. 1 oz Aviation Gin 1 oz Campari 1 oz sweet vermouth ( we used Dolin Blanco) Stir in glass over ice. Garnish with an orange peel. ( and of course I didn't have it on hand!)

 This recipe was on Instagram with Chef Michael Symon and looked pretty interesting. We totally enjoyed it on a hot summer day and the pineapple was refreshing! 1 1/2 oz Diplomatico Reserva Exclusiva Rum 1 1/2 oz Rye whiskey 1 oz dry vermouth 4 oz Fresh pineapple juice Garnish with a pineapple wedge soaked in angostura bitters & Amarena cherry 1 Add rum, rye, vermouth and pineapple juice to a cocktail shaker filled with ice. 2 Shake vigorously to chill. 3 Strain into 2 rocks glasses filled with ice. Garnish with a pineapple wedge and Amarena Cherry.

 So I saw this recipe and because we love Dolin Blanc ( a type of white vermouth) I wanted to make it then couldn't find my original source so ended up trying several and picking the closest. We used Aviation Gin. Unfortunately did not have an orange on hand for garnish. 1 1/2 oz dry English gin 3/4 oz Dolin Blanc Vermouth 3/4 oz o f SUZE ( a french herbal aperitif) Combine ingredients in mixing glass filled with ice and stir until chilled. Strain into rocks glass filled with ice and garnish with an orange twist.

 From BromaBakery which I just love this recipe arrived just in time of me neeeding to use up my fresh bing cherries! It was delicious and light and full of the bing cherry flavor! INGREDIENTS 2 Tablespoon  butter, room temperature 3  large eggs 1   cup  milk 1/2   cup  all purpose flour 2/3   cup  +  2   tablespoons  sugar 2 teaspoons  vanilla extract 1 teaspoon  almond extract 1/8 teaspoon  salt 2   cups  pitted cherries INSTRUCTIONS Preheat the oven to 350°F and generously butter a medium sized  baking dish (we used a 9x11 oval dish) with softened butter. Place the pitted cherries in the baking dish, arranging them into a single layer. Sprinkle the 2 Tablespoons granulated sugar over the cherries. Set aside. Place all of the other ingredients in a high powered blender and blend on high speed for 2 minutes or until frothy and light. Pour the batter over the cherries. Bake for 40 minutes or u...

 From HEALTHYRECIPEBLOG we needed a way to use our current bumper crop of poblanos! just an occasional bite of spicy but overall mild. Olive oil spray  4 medium poblano peppers (1 lb. total weight w/ refuse, 12 oz. cleaned)  1 tablespoon olive oil  2 medium tomatoes, diced (10 oz.)  1/2 medium onion, diced (4 oz.)  1 tablespoon minced fresh garlic  1 teaspoon Diamond Crystal kosher salt 1 teaspoon dried oregano  1 teaspoon ground cumin  2 cups cooked chicken breast, shredded (10 oz.)  1 cup part-skim mozzarella, shredded (4 oz.)  1/2 cup chopped fresh cilantro  1/2 cup sharp cheddar, shredded (2 oz.)  1. Preheat your oven to 400 degrees F. Line a large rimmed oven and broiler-safe baking sheet with foil and spray it with oil.  2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit all the way down the side of each pepper. Set aside.  3. Heat the olive oil in a larg...