More is Better

 I saw this on an Instagram reel by Diane Morrisey - using some Trader Joe's products. Easy to have everything on hand and comes together very quickly. It did not say what temp to cook at or how long - i did 350 for 20 minutes --next time I would try it at a higher temp. great room temp or hot! YES I FORGOT THE EVERYTHING BAGEL SPRINKLE ! 1 box of 2 prepared pie crusts grainy mustard 8 slices muenster cheese 1 package baby spinach 8 slices black forest ham 8 oz shredded gruyere egg wash Everything Bagel Sprinkle (TJ's) - yes I forgot it !! Place one pie crust down onto parchment paper on a sheet pan. Spread grainy mustard out in this layer over pie crust - leave 1" around edges Place sliced muenster over mustard. Pile baby spinach over muenster, Place ham over spinach. Sprinkle gruyere over ham. Place top crust over top and roll crimp to seal edges. Egg wash top and sprinkle everthing bagel over top. Bake 425 for 20 minutes until golden brown.

 Andrea whipped this delicious light and flavorful dessert up for us - so good after an already fabulous meal! Recipe is from THIS ITALIAN KITCHEN. Ingredients ¾   cup   butter, softened  1 ½ sticks 1 ½   cups   sugar 15   ounces   whole milk ricotta cheese 3   large  eggs 1   teaspoon   vanilla 1   large  lemon, zested and juiced ½   teaspoon   baking soda ½   teaspoon   salt 1 ½   cups   flour powdered sugar for dusting top of cake   (optional) Instructions Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. ...

 Another fabulous recipe from My Recipes made by my sister in law Andrea --yum yum and easy! 2 tablespoons extra-virgin olive oil 4 teaspoons cider vinegar 1/2 teaspoon honey 1/8 teaspoon kosher salt 1/8 teaspoon black pepper 1/4 cup thinly vertically sliced red onion 1/4 cup chopped roasted, unsalted pistachios 1 (5-oz.) pkg. baby spinach 1 ounce pecorino Romano cheese, shaved (about 1/4 cup) Preparation 1. Combine first 5 ingredients in a small bowl, stirring with a whisk. 2. Combine onion, nuts, and spinach in a bowl. Add oil mixture; toss to coat. Sprinkle with cheese.

 This recipe from NYT was delicious!! Kevin garnished his with parsley leaves to make a face!! We are growing mushrooms and this was a batch of pink oyster mushrooms and the recipe was perfect very flavorful! 6 to 7  cups chicken, vegetable or garlic broth or stock, as needed Salt and freshly ground pepper 2  tablespoons extra-virgin olive oil ½  cup finely chopped onion, or 2 shallots, minced ¾ to 1  pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces) 2  garlic cloves, minced 2  teaspoons fresh thyme leaves or chopped sage 1½  cups arborio or carnaroli rice ½  cup dry white wine, such as pinot grigio or sauvignon blanc 1  cup frozen peas, thawed (optional) 2  tablespoons chopped fresh parsley ½  cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano Step 1 Bri...

 This was delicious and really easy to make! Unfortunately I can't remember where I saw this I think on the TODAY show. ½ cup extra-virgin olive oil, divided  1 5-ounce package thinly sliced prosciutto (about 12 slices)  1 bunch sage leaves (about 20 large leaves) Kosher salt  Freshly ground black pepper  4 skinless, boneless chicken breasts (about 1 lb.)  1 5-oz clamshell arugula  2 tablespoons fresh lemon juice  1/4 c EVOO Aged balsamic glaze (preferably Villa Manodori Balsamic Vinegar, Massimo Bottura), for drizzling (optional) 1. Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Add prosciutto in a single layer in the pan and cook until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining prosciutto until all pieces are crisp.  2. In the same skillet, add 1 tablespoon olive oil and heat over medium-high heat until shimmering. Add sage leaves and cook for 1 to 2 minutes, fl...

 This recipe is from EMPRESS GIN website - fun and delicious!! The bright purple pink color is enticing! 2 oz Empress Gin 1/2 oz Luxardo Maraschino Liqueur 3/4 oz fresh lemon juice lemon twist Mix first 3 ingredients in a cocktail shaker with ice - shake for 30 seconds -pour into a chilled glass and add lemon twist! YUM!

 From BROMABAKERY - love this chef --these were absolutely delicious! For The Cookies 1/2   cup  unsalted butter, room temperature 3/4   cup  granulated sugar 1  egg, room temperature 2 teaspoons  vanilla extract 1 3/4   cup  all purpose flour 1 Tablespoon  milk 1/2 teaspoon  salt 3/4 teaspoon  baking powder 1/4 teaspoon  baking soda 1 1/4   cup  blueberries 4 Tablespoons  blueberry jam For the Streusel Topping 3 tablespoon  butter, room temperature 2 tablespoon  brown sugar 2 tablespoon  granulated sugar 1/3   cup  flour pinch salt INSTRUCTIONS Preheat your oven to 350°F and line a cookie sheet with parchment paper. Set aside. In a stand mixer fit the paddle attachment, beat the butter and granulated sugar together until light and airy, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and fluffy, about ...

This recipe is from Serious Eats and made by my daughter-in-law Jaime and she raved about it --cna't wait to try this yummy looking recipe soon! ● 1 pound dried small white (Navy) beans, Great Northern beans, or cannellini beans (see note)  ● Kosher salt  ● 2 fresh poblano chiles  ● 4 fresh Anaheim or Hatch chiles  ● 2 jalapeño chiles  ● 1 medium onion, peeled, trimmed, and split in halt from top to bottom  ● 8 medium cloves garlic  ● 3 tablespoons vegetable or canola oil  ● 1 quart homemade or store-bought low-sodium chicken stock  ● 1 whole pickled jalapeño pepper, plus 2 tablespoons pickling liquid from the can  ● 1 tablespoon ground cumin  ● 1 teaspoon ground coriander seeds  ● 4 breast boneless skinless chicken breast halves (about 2 pounds)  ● 1 pound shredded pepper Jack cheese, divided  ● 2 tablespoons fresh juice from 2 limes, plus 1 lime cut into wedges for serving  ● 1 cup roughly chopped fresh cilant...

 My fabulous sisiter-in-law Andrea mad this for us on a cold snowy night and it was the perfect meal! 2   tbsp   butter 1   large shallot   minced 1   tbsp   garlic   minced 1   lb   baby bella mushroom   sliced 5   cups   beef broth 1/4   cup   white wine 1   tsp   Worcestershire sauce 1   tsp   salt 1/2   tsp   dried dill 1/2   tsp   paprika 1/4   tsp   dried thyme 1   cup   pearl couscous 1/2   cup   half and half Sour cream Crusty Bread for serving Cook Vegetables : Add butter to a large pot over medium heat. Allow to melt, but not brown. Add sliced baby bella mushroom, minced shallot, & minced garlic to pot. Cook and stir for 2 minutes until aromatic. Add Seasoning, Broth, and Couscous:  Sprinkle dried dill, dried thyme, and paprika into pot and stir. Whisk in Worcestershire sauce, white wine, and beef broth. Taste and season with...