More is Better

  From blogger " Kate @ I Heart Eating" I whipped up a batch of these for my son who loves Golden Grahams and lives in Golden CO ! Became more of a trail mix than bars. Was easy to make and a huge hit!! 6   tablespoons   butter 21   ounces   mini marshmallows   divided 8 1/4   cups   Golden Grahams cereal   divided 3/4   cup   mini semisweet chocolate chips   divided Grease a 9x13-inch baking dish. Set aside. In a large saucepan over low heat, melt butter most of the way. Add 16 ounces marshmallows, and stir until completely melted. Remove from heat. Stir in 8 cups cereal until combined. Add remaining 5 ounces marshmallows and 1/2 cup mini semisweet chocolate chips, and stir to combine. Press cereal into baking dish. 1 Sprinkle with remaining 1/4 cup cereal and 1/4 cup mini chocolate chips. Let cool to room temperature before cutting and serving.

 From  TODAY show Chef Laura Vitale made this fall classic. The hot water is similiar to a fudge cake recipe we used to make from the Hershey Cocoa can with the same hot water technique. Unfortunately I forgot to take the pic while it was on a plate - I took it to a neighbors potluck! Chef notes  This pumpkin cobbler is a combination of a melt-in-your-mouth sponge cake with a luscious "caramel" all in one. It's so delicious, especially around the holiday season.  TECHNIQUE TIP: Fight the urge to mix the cobbler after you add the hot water. The sauce is magical and you don't want to ruin it! SWAP OPTION: You can substitute the pecans in the topping for any nuts you'd like — it's delicious no matter what!  For the cobbler: 1 tablespoon unsalted butter, at room temperature  1 1/4 cups all-purpose flour  2 teaspoons baking powder  1/2 teaspoons kosher salt  3/4 cups granulated sugar  2 teaspoons pumpkin pie spice  1 egg  1/2 cup pu...

 On the TODAY show from Chef Laura Vitale this was yummy on a cold night a comfort meal!! SERVINGS: 4  For the meatballs: 1 pound ground beef (80/20) 1 egg  1/4 cup breadcrumbs  1 teaspoon granulated garlic  1 teaspoon granulated onion  1 tablespoon fresh parsley, finely chopped  1 tablespoon ketchup  1/2 teaspoon Worcestershire sauce  1 teaspoon koshersalt  1 teaspoon freshly ground black pepper  For the gravy: 1 tablespoon olive oil  1 yellow onion, very thinly sliced  2 tablespoons all-purpose flour  2 cups beef stock  1 teaspoon granulated garlic  1 teaspoon granulated onion  2 tablespoons ketchup  1/2 teaspoon Worcestershire sauce    1. First, prepare the meatballs. In a large bowl, combine the ground beef, egg, breadcrumbs, granulated garlic, granulated onion, parsley, ketchup, Worcestershire sauce,salt and pepper. Mix gently with your hands until everything is combined. Avoid ...

 From Ina Garten on her Be My Guest show. This was delicious I did a few variations. I subbed frozen shredded hash browns AND made one big galette in the 10" skillet. 2 large russet baking potatoes (1 1/4 pounds total) I subbed frozen shredded hash browns, 1/2 package defrosted and squeezed dry in paper towels  Kosher salt and freshly ground black pepper  Canola oil  4 tablespoons (1/2 stick) unsalted butter, melted  4 tablespoons crème fraîche  1/4 pound thinly sliced smoked salmon, preferably Scottish Minced  fresh chives, for serving Special equipment: a mandoline Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up.  Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.  Heat 2 ...

 From the TODAY show we only did the brine, pork roast, roast potatoes and carmelized apples and then served it with fresh green beans. PORK BRINE  3 quarts water  1 orange, peel only 5 cinnamon sticks  8 sprigs fresh rosemary,sage and thyme  2 heads garlic,split  1 cup kosher salt  1 cup sugar  1 (6-pound) bone-in pork roast or 1 (4-pound) boneless pork loin, trussed  HERB-ROASTED PORK kosher salt and freshly ground black pepper  1/2 cup chopped fresh sage  1/2 cup chopped fresh rosemary  1/2 cup chopped fresh thyme  SAGE MUSTARD PAN GRAVY 1 head garlic,split  8 leaves fresh sage, chopped  1 cup dry white wine 1 quart chicken stock  2 tablespoons grain mustard  CARAMELIZED APPLES 8 gala apples, peeled and each cut into 6 large pieces  3 tablespoons unsalted butter, melted  1 teaspoon kosher salt  2 tablespoons maple syrup  freshly ground black pepper  ROASTED POTATOES 1 pound s...

 From ALLRECIPES I think I saw it on Instagram but it was a great easy fall dessert. Yum! 4   whole   graham crackers , crushed 2   cups   no-bake cheesecake filling mix 1  cup   caramel dip  (such as Marzetti® Caramel Dip) 1 1/2   cups   whipped cream or whipped topping 1/2   cup   roasted salted peanuts, coarsely chopped sliced apples , pretzel crisps or twists, graham crackers and/or vanilla wafers for serving Directions Place graham cracker crumbs in the bottom of a pie plate or deep serving dish. Carefully spread cheesecake filling over graham cracker crumbs, taking care not to mix the crumbs into the filling.  Microwave caramel dip for 10 seconds to loosen it and spread dip evenly over cheesecake filling.  Spread whipped topping over caramel and sprinkle evenly with peanuts.  Freeze for 10 minutes before serving, or refrigerate until ready to serve with sliced apples, pretzels and cookies.

From Southern Living - this was the perfect meal on a cold rainy night ! Just enough kick with the cayenne pepper! 2T olive oil 1 1/2 cups chopped yellow onion (from 1 large onion)  1 cup roughly chopped carrots (3 carrots)  1 Tbsp. chopped garlic  3 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes  2 lbs. Yukon Gold potatoes, peeled and cut into 1/2-inch cubes  1 1/2 tsp. kosher salt  1 tsp. black pepper  1 tsp. ground cumin  1/4 tsp. ground cinnamon  1/8 tsp. cayenne pepper  7 cups chicken stock  2 Tbsp. salted butter  1 cup finely chopped pecans  1/2 cup plain yogurt (we used Greek) 1/4 cup torn fresh flat-leaf parsley leaves Cook onion and carrots: Heat oil in a large Dutch oven over medium-high. Add onion and carrots, and cook, stirring, until softened, about 5 minutes.  Add garlic, potatoes, and seasonings: Add garlic, and cook, stirring, until fragrant, 1 minute.  Add sweet potatoes, Yukon Gold pota...

 On the TODAY show last week a perfect cold night dinner by Ree Drummond. It looked so fabulous. I added a few halved baby potatoes. 3 tablespoons olive oil 1 (4- to 5-pound) whole chuck roast  1 tablespoon kosher salt, plus more to taste  2 teaspoons freshly ground black pepper, plus more to taste   2 yellow onions, peeled and halved  6-8 carrots, trimmed and cut into 2-inch chunks  1 mounded tablespoon tomato paste  1 cup red wine (or more beefstock)  3 cups beefstock, homemade or store-bought  3 thyme sprigs, or more to taste  3 rosemary sprigs, or more to taste  chopped parsley, forserving Preheat the oven to 275 F. Heat a large heavy Dutch oven over medium-high heat and add the olive oil. Season both sides of the pot roast with the salt and pepper, then place it in the pot to sear. Let the roast cook for 2 to 3 minutes, or until browned and crisp around the bottom edges. Turn it over to the other side to sear for another 2...

 By Ina Garten she made this on her BE MY GUEST show and its from her Barefoot Contessa How Easy is That? cookbook. This was so good and even more amazing on reheat. There were 2 key points that I took away one was to use a really good wine - we used a Barbera - and lift the pasta out of water and place in sauce RATHER than drain pasta and add to sauce. It makes a difference! 1 pound lean ground sirloin  4 teaspoons minced garlic (4 cloves)  1 tablespoon dried oregano  1/4 teaspoon crushed red pepper flakes  1 1/4 cups dry red wine, divided  One 28-ounce can crushed tomatoes, preferably San Marzano  2 tablespoons tomato paste  Kosher salt and freshly ground black pepper  3/4 pound dried pasta, such as orecchiette or small shells  1/4 teaspoon ground nutmeg  1/4 cup chopped fresh basil leaves, lightly packed, plus extra for serving  1/4 cup heavy cream  1/2 cup freshly grated Parmesan cheese, plus extra for serving Directio...