More is Better

 From THESPRUC EEATS THIS WAS DELIGHTFUL! ■ 1 1/2 ounces vanilla vodka  ■ 1 ounce amaretto liqueur  ■ 2 ounces eggnog  ■ Ground nutmeg, for garnish  ■ Cinnamon stick, for optional garnish In a cocktail shaker filled with ice, add 1 1/2 ounces vanilla vodka, 1 ounce amaretto, and 2 ounces eggnog.  Shake very well (at least 20 seconds).  Strain into a chilled cocktail glass and dust with ground nutmeg. Garnish with a cinnamon stick if you wish. 

From A LLRECIPES these were outstanding and soooo easy.  These pecan pie brownies combine two favorite desserts in one! Gooey chocolate brownie with caramel pecan pie topping. Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored in an airtight container at room temperature. As you can see we had already eaten  half when I remembered to take the pic!! For the Brownie Layer: cooking spray 1   (18 ounce) package   fudge brownie mix (such as Duncan Hines) ½   cup   vegetable oil 2   large   eggs ¼   cup   water For the Pecan Pie Layer: ½   cup   brown sugar ⅓   cup   light corn syrup 2   large   eggs 1   tablespoon   bourbon (Optional) 2   teaspoons   vanilla extract ½   teaspoon   sea salt ¼   cup   unsalted butter, melted and cooled slightly 2   cups   pecan halves Directions Preheat the oven to 350 degrees F (175 degre...

 Saw this on Instagram and we love all the ingredients - sorry that I can't give credit to the right person. 1 oz Empress 1908 Gin 1 oz Campari 1 oz Artichoke Liqueur leaves from a sprig of Rosemary Add Empress gin, Campari and Artichoke Liqueur to a glass of ice and stir. Top with smoker, rosemary leaves, and a mesh guard. Use a culinary torch to burn the leaves until the glass fills with smoke.

 From DELI SH this was fabulous and meatless and legumes and awesome veggies! First let me say that please don't judge this by the picture....we know what it looks like! But one bite and you will love it. I would garnish with the onion or green onion greens and white parts, lime and cilantro! We did sprinkle with finishing salt which is fabulous. 7 cups cooked black beans (a one pound bag of dried beans prepared according to package directions. I cooked mine with 3-4 bay leaves because I love the flavor.) 3 Tbsp olive oil  4 garlic cloves, minced 1 large sweet onion, finely chopped (reserve some for garnish) 1 tsp each ground cumin, coriander, paprika  1 carrot, diced 1 medium bell pepper, chopped 2 stalks of celery, finely chopped 2 tomatoes, chopped  a handful of parsley, chopped  rind of one orange (several large peels) juice of the above orange  6 cups hot, boiled long-grain rice, white or brown  Drain the beans and reserve the liquid. In a large d...

 From D elish we served it with polenta. While the gremolata brightens this dish, it’s really all about the bone marrow —serve this with little spoons so you and your guests can scoop it out of the bones for the full, delicious experience. Serve with risotto (a traditional match), mashed potatoes, or polenta you’ll definitely want something to soak up all the deliciousness. Pair with a red wine (Italian or otherwise) for a truly romantic dinner. ARGH WE FORGOT THE GREMOLATA and its all gone. OOPS! FOR THE OSSO BUCO:  6 (1 ¼”-thick) crosscut bone-in veal shanks, tied with kitchen twine (about 2 3/4 lb.)  Kosher salt  Freshly ground black pepper  1/4 c. all-purpose flour or cornstarch  6 Tbsp. extra-virgin olive oil, divided  1 medium yellow onion, finely chopped  3 medium carrots, finely chopped  2 stalks celery, finely chopped  5 cloves garlic, thinly sliced  2 Tbsp. tomato paste  1 c. dry red or white wine ( we ...

 We saw this on Ina Garten's Show: Be My Guest with Ina Garten. We had left over swordfish and wanted it over m ixed greens, tomatoes, green beans and kalamata olives. Used Wegmans Lemony Herb Salad dressing and it was absolutely fabulous and perfect eggs!! 4 cold extra-large eggs Fill a medium saucepan with water and bring to a boil. With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don’t want the eggs knocking around in boiling water or they will crack.) Cook the eggs for 6 1/2 minutes exactly, remove them from the saucepan, run them under cool water, and peel.

 My friend Chrissy made this recipe from EATINGWELL - it was delicious and we were so excited about eating it we forgot to take a pic -so we remade it to photo blog and again fabulous. Oops just realized I forgot the green onions garnish! Maple-Bourbon Chicken:  2 (12 ounce) skinless, boneless chicken breast halves  2 tablespoons bourbon or apple cider  2 tablespoons pure maple syrup  1 tablespoon reduced-sodium soy sauce  2 teaspoons Dijon-style mustard  3 cloves garlic, minced  ½ teaspoon ground ancho chile pepper or chili powder  1 medium Sliced green onions  Grilled Sweet Potatoes:  2 12-ounce sweet potatoes  1 medium onion  6 slices lower-sodium, less-fat bacon  3 tablespoons melted light butter with canola oil   1/2 cup shredded reduced-fat cheddar cheese (2 ounces) Step 1  Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine bourbon (or apple cide...

 From Gaby Dalkin one of my daughter Katie's favorits chefs. In fact she gifted me her signed cookbook has met her in person as well. So this is her recipe.

From Old Forester we were with friends at the Deauville Inn in OC NJ last weekend and Kevin ordered a Manhattan which had cinnamon bitters in it and was a lovely fall cocktail. So I found this recipe and he loved it. Ordered the cinnamon bitters off Amazon. And oops I went and put it in a glass with large cube then moved it to a coupe! Ingredients 1.5 oz. Old Forester 1897 Bottled in Bond  (we used Makers Mark) 0.5 oz. Averna Amaro 0.5 oz. Nux Alpine Walnut Liqueur 2 droppers Old Forester Smoked Cinnamon Bitters Instructions Cedar-smoked cinnamon and walnut round out Old Forester’s version of a modern brown and stirred classic manhattan. Stir ingredients with ice. Strain into a coupe glass. Garnish with lemon peel.

 My friend Chrissy made this from THERECIPECRITIC blogger. It was fabulous and so festive looking. Ingredients 1   package  Fresh Pork Tenderloin 3   tablespoons   olive oil   separated 1   pound   fresh green beans Salt and pepper   to taste Cranberry Orange Sauce: 1/4   cup   + 2 tablespoons fresh orange juice   separated 2   tablespoons   apple cider vinegar 1/4   jar   sweet orange marmalade   use 4 ounces 1/4   can   whole cranberry sauce   use 4 ounces Optional: fresh cranberries and/or rosemary   for garnish Preheat the oven to 400 degrees Line a sheet pan with foil and set aside. Place a large cast iron skillet over medium-high heat to heat up. When hot, add 2 tablespoons olive oil. Once the oil is shimmering, add in the pork tenderloin and sear on one side for two minutes, or until you’ve got a nice golden crust (it should be easy to flip). Continue to sear the remaining sid...

 My daughter Katie made this for company to watch a FB game. Recipe is from BROCCYOURBODY blogger. Served with foccacia -seek other recipes. 1 pint cherry tomatoes  8 oz block of feta goat cheese (and Brie would work as well) 2 cloves garlic minced  1/3 cup fresh Basil chopped  1/3 cup olive oil  1/2 tsp salt  1/4 tsp black pepper  1/4 tsp oregano  1/2 tsp Chili flakes  Honey drizzle to top  Juice and zest from 1/2 lemon  Bread to serve pasta or rice mixed in is great as well! 1. Preheat oven to 400 degrees. 2. Place cherry tomatoes in a baking dish and toss with olive oil, oregano, salt, pepper and minced garlic.  3. Add the block of feta on top and add another drizzle of olive oil and top with red chili flakes and a pinch of salt and black pepper.  4. Bake for 30 minutes then increase the heat to 450 for an additional 10 minutes.  5. Let cool then top with lemon juice + zest, honey and fresh basil.  6. Serve wi...

  From Blogger TRIEDANDTRUERECIPE.com  I was looking for a recipe with my new favorite olive CASTELVETRANO and I wanted veggie forward - so this recipe but also another that had spinach and cherry tomatoes so added them as well :)  6   ounces   Castelvetrano olives, torn in half 4–5   cloves garlic, peeled and minced 1   lemon, juiced Crushed red pepper to taste 3   tablespoons   butter 1   tablespoon   olive oil ½   cup   dry white wine or use shrimp or chicken stock 1   pound   needle-deveined shrimp, tails on or off depending on preference ⅓   cup   loosely packed parsley, minced Salt and pepper Prepare the olives: In a bowl, combine olives, minced garlic, lemon juice, and crushed red pepper. Let stand for 5 minutes to allow the flavors to marry. Sauté olives and garlic: Melt butter in a large skillet over medium-high heat. Add olive oil. Once the butter begins to bubble, add the olive mixture. Sauté...

 My daughter Katie made this for company and loved it. she found it from the-girl-who-ate-everything.com.  This Taco Pasta is creamy, spicy and an easy Italian meets Mexican dinner. I love making this easy pasta dish that the entire family loves.. A great way to switch up Taco Tuesday. 1   pound   lean ground beef or ground turkey 8 - 12   ounces   medium pasta shells or any other short pasta shapes ,  (about 3-4 cups dry) 1   small onion ,  chopped (about 1 cup) 1   clove   garlic ,  minced 1   (14 ounces)   can diced tomatoes with mild green chilies ,  drained (if making this for kids you might want to use just plain diced tomatoes) 1   packet of taco seasoning ,  (4 tablespoons) 3   ounces   cream cheese 1/2   cup   sour cream 1/4   cup   chopped cilantro Salt and pepper In a large pot of salted water, cook pasta according to the package directions. Drain, rese...