More is Better

 From Southern Living -this was easy to make and delicious! 1 cup powdered sugar, plus more for garnish  2 (8-oz.) pkg. softened cream cheese, divided  2 tsp. grated lemon zest, plus  1 1/2 Tbsp. fresh juice (from 1 lemon), divided  1 Tbsp., plus 1 tsp. vanilla extract, divided  2 cups fresh blueberries, divided  2/3 cup granulated sugar  2 cups half-and-half  4 large eggs, lightly beaten  1/2 tsp. kosher salt  14 mini croissants, divided  Toasted sliced almonds Step 1  Whisk together powdered sugar, 1 package cream cheese, lemon zest, 1/2 tablespoon lemon juice, and 1 teaspoon vanilla in a large bowl until smooth. Stir in 1 cup blueberries, crushing slightly with a potato masher or fork, until well combined. Set aside.  Step 2  In a separate large bowl, whisk together granulated sugar and remaining cream cheese until smooth. Gradually whisk in half-and-half, eggs, salt, and remaining 1 tablespoon lemon juice and...

  From G&M Kitchen this cocktail is about to become our new warm weather go to. It was fabulous. This Elderflower Manhattan is a spring-forward twist on the classic-light, floral, and just a little unexpected. It keeps that rich, bourbon backbone but softens it with delicate elderflower and bright, slightly tart bitters. The result is elegant, balanced, and perfect for warmer days. 2   oz   bourbon  (Four Roses Small Batch recommended) 1   oz   elderflower liqueur  (St-Germain) 2  dashes rhubarb bitters (Fee Brothers) 1  dash almond bitters (Fee Brothers) In a mixing glass add above with ice,  Stir until well chilled. Strain into a coupe glass. Tie a small floral sprig to the stem.

 From Blogger  Once Upon a Chef our dear friend Lisa made this for us and was kind to share this delicious recipe - I had fresh peas and ended up adding the whole package. Still fabulous!   A spa ragus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring! Servings:  4 Total Time:   15 Minutes Ingredients 2 tablespoons   unsalted butter ¼ cup   minced shallots 1 bunch   thin asparagus spears, ends trimmed, cut into 1½-inch pieces on a diagonal 1 cup   thawed frozen peas Salt Freshly ground black pepper 1 teaspoon   honey Instructions Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes. Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp...