Romain, Bacon, Feta, Cranberry & Candied Pecan Salad

Romain, Bacon, Feta, Cranberry & Candied Pecan Salad

Vinaigrette
1/3 cup white wine vinegar, red wine vinegar, or plain white vinegar
1/3 cup avocado, oil, olive oil, canola oil, or vegetable oil
2 tablespoons yellow mustard
1/4 cup granulated sugar
3/4 teaspoon salt
3/4 teaspoon poppy seeds

Candied nuts:
1/4 cup packed light brown sugar
1/4 teaspoon coarse kosher salt
Pinch of cayenne pepper (optional) — I leave out
1 tablespoon water
1 cup coarsely, chopped pecans

Salad:
2 heads Romain lettuce, chopped (about 8 cups)
1/2 cup feta, blue, or Parmesan cheese
6 to 8 slices bacon, cooked and crumbled
1/2-1 cup dried cranberries, or cherries

For the dressing, whisk together or blend in a mixer all the ingredients until well combined. Refrigerate until ready to serve.

For the nuts, in a 10 inch nonstick skillet, combine the brown sugar, salt, cayenne (if using), and water. Bring to a simmer over medium heat, and simmer for two minutes. Add the nuts and stir until glossy and evenly coated with the syrup. About 15 to 30 seconds. Scrape the nuts out of the pan and spread onto a piece of parchment paper and cool completely.

For the salad, in a serving bowl, toss the lettuce, cheese, bacon, cranberries or cherries, and candied nuts together. Pour half the dressing over the top and toss to combine. Add more dressing to taste if desired. Serve immediately.

CHEATER Decadent Mashed Potatoes

CHEATER Decadent Mashed Potatoes

4 trays Bistro brand Mashed Potatoes (Costco)
¾ cups Butter (1 1/2 sticks)
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper

Dump the mashed potatoes out of their containers into a large dutch oven. On Thanksgiving, we put them into our 7 QT crock pot. Break the potatoes up over medium heat.

In a separate smaller pot, add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half,  ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Heat this up so you are not mixing cold ingredients into the warm potatoes.

Add warm liquid mixture to the potatoes and stir to incorporate, place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

OR, if you are serving them straight from the crock pot like we do, just add the warm liquid to the potatoes, stir to incorporate and set on low for as long as you need to!!

Thanksgiving Drink

Making this note for me and my old, forgetful brain!!!

A couple years ago, I made a "Thanksgiving drink" and I have ZERO recollection what it was, what it tasted like, drawing a total blank. As Thanksgiving approaches, the kids have been talking about it and asking if I was making it again this year. As I have no recollection of even making it (LOL) I've been asking everyone if they remembered what was in it - what it looked like, what it tasted like...

My son came home from school and told me EXACTLY what was in it because he loved it so much he made it for himself and his friends last year for Friendsgiving.

Thanksgiving Drink
Cranberry Sprite
Limes
Lemons
Oranges

Pour 2 liters Cranberry Sprite into your best punch bowl. Slice the fruit into rounds. Float the rounds on top and serve!!

Pepper's Scalloped Potatoes

This is Chrissy Teigen's death row meal:

5 pounds russet (Idaho) potatoes
1 medium onion, finely chopped
1 1⁄3 pounds ham, cut into 1⁄2-inch cubes
8 slices bacon (not thick-cut), cut into squares
1 stick (4 ounces) unsalted butter
2 tablespoons garlic salt
1⁄2 teaspoon freshly ground black pepper
1 1⁄2 cups all-purpose flour
5 1⁄2 cups whole milk


Preheat the oven to 375°F.
Peel the potatoes, halve them lengthwise, and slice them crosswise into thin half moons. Rinse well with cold water and drain in a colander. Transfer the potatoes to a large bowl and toss them with the onion and the ham.
In a large dutch oven, cook half the bacon over medium-low heat until the fat is rendered and the bacon is crispy, 9-10 minutes. Add the butter and cook, stirring, until melted, making sure the butter doesn’t burn. Add the garlic salt and pepper, then whisk in the flour and cook, stirring to work out the lumps, until smooth. Whisk in the milk until smooth. Increase the heat to high and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Transfer the sauce to a bowl.



Arrange half the potato mixture in the bottom of the dutch oven, then cover it with half the sauce. Repeat with the remaining potatoes and sauce. Arrange the uncooked bacon squares on top of the sauce and bake, uncovered, until the bacon appears crispy and rendered, 30-35 minutes. Reduce the oven temperature to 350°F, cover with the lid, and cook until bubbling, 1 hour 30 minutes longer.

Enchilada Suiza Lasagna

I got this off Rachael Ray's site.

New family fave. I've made it 3 times this month - always a crowd pleaser

I made a few changes. Instead of using canned tomatillos, I use Herdes medium salsa verde.


Enchilada Suiza Lasagna
1 white onion
2 jalapeno peppers
3 large cloves garlic
EVOO
2 teaspoons ground cumin
Salt and pepper
1 can (28 ounces) or 2 cans (14 ounces) tomatillos
1 small bunch cilantro
2 limes
2 teaspoons light agave or acacia honey
About 1/2 cup chicken stock
1 rotisserie chicken
10 to 12 corn tortillas or flour tortillas, 6 inches
1 bottle (15 ounces) Mexican crema or 2 cups sour cream
1 pouch (12 ounces) shredded Swiss, or a 12-ounce brick, grated
1 pouch (12 ounces) shredded Pepper Jack or Monterey Jack cheese, or a 12-ounce brick, grated
Non-aerosol cooking spray
1 small red onion
Pepitas, pumpkin seeds, about 1/2 cup


Preheat broiler to high with rack at center oven.
Gather your ingredients.
Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.

Spinach, Artichoke and Sausage Pinwheels

Spinach, Artichoke and Sausage Pinwheels

1 T extra-virgin olive oil
1 lb hot Italian sausage, removed from casing and crumbled
1 c chopped artichoke hearts, thawed if frozen
8 oz cream cheese, at room temperature
1 c frozen spinach, defrosted, drained and finely chopped
1 tsp crushed red pepper flakes
1/2 c grated Parmesan cheese
Kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for dusting

Line 2 baking sheets with parchment paper.
In a large skillet over medium-high heat, add the oil and the sausage. Cook for about 8 to10 minutes, breaking up the sausage into fine crumbles as it cooks. Remove from the heat and cool to room temperature, about 20 minutes.

In a large bowl, stir together the artichokes, cream cheese, spinach, red pepper flakes, Parmesan cheese and salt and pepper to taste. Mix vigorously until everything is smooth and well combined.
Unfold the pastry sheets on a lightly floured work surface. Spread the cheese mixture over the entire surface of each sheet of dough. Divide the sausage evenly, and spoon over the cream cheese mixture in a single layer from edge to edge.

Starting from the longer edge, tightly roll each sheet of dough into a log (jelly-roll style). Pinch the seams closed and place them seam side down on the work surface. Using a sharp knife, cut each log into 20 evenly thick pieces and place on the prepared baking sheets spiral-side up.

Brush with butter to make it shiny and beautiful!

Strawberry Wonton Spinach Salad

Strawberry Wonton Spinach Salad

DRESSING:

2 Tablespoons red wine vinegar
3 Tablespoon sugar
1/2 cup canola oil
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup strawberry jam

SALAD:

1 head red or green leaf lettuce, chopped (about 7 ounces)
1 7 ounce package baby spinach
1/2 cup red bell pepper, chopped
1/2 purple onion, sliced
1 cup sliced strawberries
1 cup honey roasted peanuts
1/2 cup cooked bacon pieces
1 cup wonton chips
For the dressing: Add all of the ingredients to a blender and blend until smooth. Chill in the refrigerator until ready to use. This can be made ahead of time.
For the salad: Toss the lettuce, spinach, vegetables, and strawberries with the dressing right before serving. Add the peanuts, bacon, and wontons and toss in.

Corned Beef and Cabbage with The Sauce

Corned Beef and Cabbage with The Sauce

Corned Beef 

Cabbage

The Sauce

1 T butter

2 T flour

1 T red wine vinegar

1/2 c sour cream

2 T course dijon mustard

horseradish to taste

Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

Serve with Mashed Potatoes!!! 

Spanakopita Pie

Spanakopita Pie
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
1 cup crumbled feta cheese
½ cup ricotta cheese
2 large eggs, lightly beaten
8 sheets phyllo dough
¼ cup olive oil, or as needed

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from the heat and set aside to cool.
Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined. Stir in spinach mixture.
Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
Bake in the preheated oven until golden brown, 30 to 40 minutes.

Jalapeno Popper Mac n' Cheese

Jalapeno Popper Mac n' Cheese
14 ounces boneless, skinless chicken breasts
Garlic powder
Onion powder
Paprika
Salt and pepper
1 1/3 cups 2% cottage cheese
3 ounces light cream cheese
¼ cup 1% milk
10 pickled jalapeno slices
2 tablespoons pickled jalapeno juice
1 tablespoon honey
10 slices of center-cut bacon, halved lengthwise, then cut crosswise into small pieces
5 cups elbow pasta
Large handful of chopped scallions, for garnish

Preheat the oven to 400°F. Bring a large pot of water to a boil.

Meanwhile, tenderize the chicken by pounding it with a meat tenderizer or any heavy object. Focus on the thicker parts of the chicken in order to create equal thickness across the entire piece. Place the chicken on a small baking pan and lightly season with garlic powder, onion powder, paprika, salt and pepper. (I do not measure the seasoning; just give each side a light coating with each seasoning and it'll come out perfectly.) Set the chicken aside.

Prep the cheese sauce. In a blender, combine the cottage cheese, cream cheese, milk, pickled jalapenos, jalapeno juice, honey and salt and pepper to taste. Blend until completely smooth, about 2 to 3 minutes. Set the sauce aside.


Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until it reaches your desired crispiness. Once done, scoop out with a slotted spoon and place on a paper towel-lined plate. Carefully wipe out the skillet and set aside.

While the bacon cooks, bake the chicken until cooked through, about 15 minutes. After 3 to 5 minutes, cook the pasta until al dente, then drain. When the chicken is ready, let rest for about 5 minutes, then dice into small pieces.

In the reserved skillet, combine the chicken, sauce, drained pasta, half of the bacon bits and a handful of the scallions. Stir together, then top with the remaining bacon bits and chopped scallions.

Couscous Greek Salad

Couscous Greek Salad

3 c cooked couscous
2 tbsp. Capers
A pinch of dried Sriricha
1/3 c. Lemon olive oil
1/2 c Pesto
1 can artichoke hearts diced (I used non marinated)
1/3 c red or green onion diced
1/2 c each Kalamata olives, pepperoncini peppers, cherry tomatoes (rough chopped)
4 oz. Salami, sliced thin
1 tbsp dried oregano
1/2 c chopped fresh parsley

Mix all together and chill until ready to serve.

Garnish with feta or Parmesan if desired.

FRIENDS Quinoa Salad

This is a take on the famous Jennifer Aniston FRIENDS salad you've seen everywhere on social media. This particular recipe comes from an Instagram account I follow called Home and Kind.

QUINOA:

Combine 2 cups quinoa + 1 (32-oz) carton of chicken stock in a large saucepan.
Bring to a boil, then reduce to simmer, cover, and cook for 15 minutes.
Fluff with a fork and let cool for 5-10 minutes.

DRESSING:
Combine ½ cup extra virgin olive oil, 

½ cup fresh squeezed lemon juice, 

1 Tbsp pure maple syrup, 

1 tsp salt

¼ tsp pepper in a mason jar.
Screw on the lid and shake until well combined.

IN A LARGE BOWL, COMBINE:
Cooked quinoa
1 diced English cucumber
1/2 chopped red onion
1 pint blueberries
1 can drained and rinsed garbanzo beans
1 cup chopped pistachios
1 cup chopped parsley
1/2 cup chopped mint
1 cup crumbled feta
Dressing

Fall Kale Salad

Fall Kale Salad with Sweet Maple Dressing

1 bag kale
1 large sweet potato, cubed and boiled
1 seeded pomegranate
1/3 cup crumbled feta
1/3 cup blanched almonds
2 cups grilled chicken

Sweet Maple Dressing
1/2 cup olive oil
1/3 cup apple cider vinegar
3 Tbsp maple syrup
1 Tbsp Dijon mustard
2 tsp minced garlic cloves

Layer the salad ingredients first kale, then other toppings.
For the dressing, add all ingredients to a blender and blend well, store in an airtight jar in refrigerator
Drizzle kale on salad and mix. Or allow other to dress their own salad.

Chicken Taco Casserole

Chicken Taco Casserole

1 lb shredded chicken
1 15-ounce can black beans, rinsed and drained
3 cups diced bell peppers
1 cup frozen corn
1 cup plain greek yogurt
3/4 cup salsa
2 tablespoons taco seasoning
1 cup shredded cheese
1 packed cup tortilla chips
salt and pepper, to taste

Preheat oven to 375 degrees and grease a 9×13 baking dish.

Make your chicken mixture. Add chicken, beans, peppers, corn, salsa, greek yogurt, taco seasoning, and salt and pepper to a large bowl or your casserole dish and mix well to combine.

Bake. Cover with aluminum foil and bake for 30 minutes until veggies are softened. Remove from oven and sprinkle with shredded cheese. Bake for another 5 minutes until the cheese is melted. Crush tortilla chips and sprinkle on top.

Top with shredded lettuce, diced tomatoes, diced avocado, sour cream and cilantro if desired.

OSB Macaroni Salad

Oh Sweet Basil Macaroni Salad
12 ounces Macaroni Pasta1/4 Red Onion
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 Can Sweetened Condensed Milk
1 Cups Mayonnaise
1/4 Cup Granulated Sugar
1/4 Cup Apple Cider Vinegar
1/2 tsp Salt
1/4 tsp Freshly Ground Pepper
1 1/2 Tbsp Dijon Mustard


The key is to WAY over cook the pasta and let it completely cool before adding the dressing. That way the dressing doesn't get absorbed in the pasta and you can actually taste the flavor!

Heat a pot of water over medium high heat with a teaspoon or two of kosher salt.
Once boiling, add the pasta and cook PAST al dente. Drain and completely cool the pasta in the fridge.
In a bowl, whisk together the dressing ingredients, do not scrape the sweetened condensed milk out, just dump it.
In a large bowl, mix together the veggies and dressing. Add the cooled pasta and toss to coat.
Set in the fridge for up to 3 hours, covered with plastic wrap. Stir before serving and adding additional seasoning if needed.

Coconut Cereal Treat Mix

Coconut Cereal Treat Mix 

12 oz or 1 box Golden Graham Cereal
6 oz or 1/2 box Rice Chex Cereal
6 oz or 1/2 box Corn Chex Cereal
3 cups Unsweetened Coconut Flakes
2 cups Unsalted Cashews
2 cups Slivered Almonds
1 cup Cold Pressed Coconut Oil
1 1/2 cups Honey
1 1/2 teaspoon Salt
1 tsp Almond Extract

INSTRUCTIONS

In a large bowl (I'm talking GIANT size bowl, or split between 2 bowls), combine cereals, nuts and coconut. Set aside.
In a medium saucepan, melt coconut oil and honey together. Add salt and almond extract. Bring to boil over medium heat.
Pour over cereal and mix until cereal is coated.
Pour cereal onto 2 baking sheets or parchment paper and allow to cool.
Store in an airtight container.

Leftover Tri Tip Roast

We go to our resort condo every year around New Years and we always have tri-tip for dinner. We also always have leftover tri-tip so in an effort to keep the leftover search to a minimum next year - I'll post what we did with the leftovers this year!

Tri-Tip Roast
3? pounds leftover tri-tip
1 large onion, cut into chunks
1 packet Lipton Onion Soup
1 tsp worcestershire sauce
2 cups beef broth

Cut up onion and put on the bottom of the crock pot. Add meat. Combine dry soup mix, worcestershire sauce and beef broth - stir together and pour over meat.

Cook on low in the crock pot for 6-8 hours.

Voodoo Soup

I saw this on bitemeindustries - who I follow on Instagram. This is what she says "This is my sick voodoo soup. Anytime I feel that I’m starting to get sick, overtired, or around people who are sick I kick it in the pants with this soup. It is a Spinach Orzo Garlic Chili Soup that is made by sautéing fresh garlic in olive oil and toasting red chili flakes in the same hot oil. Then I add chicken broth, about eight buds of confit garlic if I happen to have some in my fridge and then I pour that toasty warm broth over a bunch of spinach that wilts into beautiful goodness and it will send any voodoo a pack’in."

When I'm not feeling well - I always make Sick Soup - but that is when I'm already not feeling well. I have a recipe for Green Chili Chicken Soup - touted as a cure for the common cold but I don't have one to stave off getting sick - I'll definitely try this next time!!

Voodoo Soup

2 Tbs Olive Oil
1/4-1/2 tsp red chili flakes
3 fresh garlic cloves minced
Sautee for 1-2 minutes, then add:
2-3 cups chicken broth
8 confit garlic cloves (optional)
1/3 cup risotto

Boil for 8-9 minutes on low, then pour over a heaping bowl of fresh baby spinach. I often add chili oil on top for extra spice.

Disney Monte Cristo Slider Copycat

Disney Monte Cristo Slider Copycat

12 sweet dinner rolls
½ cup raspberry preserves
½ lb deli turkey sliced
½ lb deli ham sliced
6 slices Swiss cheese slices halved
½ cup butter melted and divided
1 egg beaten
½ teaspoon Worcestershire sauce
1 Tablespoon Dijon Mustard
1 Tablespoon mayonnaise
½ Tablespoon powdered sugar for garnish
Preheat oven to 325 degrees F.
Spray a 9 x 13 inch baking dish with nonstick cooking spray.
Slice rolls horizontally (keeping them connected) and place in the bottom of prepared baking dish.
Spread raspberry preserves on top of the bottom half of the rolls.
Layer with turkey, ham and cheese.
In a small bowl, whisk together 1/4 cup melted butter, egg, Worcestershire sauce, dijon mustard and mayonnaise. Spread mixture on the inside of the top half of the rolls and place on top of the sliders in the pan.
Brush remaining 1/4 cup melted butter on top of rolls.
Bake for 15-20 minutes, or until the tops of the rolls are golden brown and cheese is melted.
Remove from oven, garnish with powdered sugar, cut into individual sandwiches and serve.

Skirt Steak with Strawberry Chimichurri

Skirt Steak with Strawberry Chimichurri

Ingredients
½ cup fresh strawberries Finely diced.
½ cup fresh parsley Chopped.
3 tsp fresh oregano Finely chopped.
1 tsp fresh thyme Finely chopped
2 Tbsp coconut oil
2 Tbsp apple cider vinegar
2 Tbsp shallot Minced
2 drops liquid stevia Optional.
¼ tsp Himalayan pink sea salt
½ tsp ground black pepper Divided.
1 lb skirt steak
1 tsp ground cumin
¼ tsp cayenne
½ Tbsp chili powder

Instructions
In a medium bowl, gently mix together the strawberries, parsley, oregano, thyme, shallot, coconut oil, vinegar, stevia, salt and 1/4 tsp black pepper. Set aside.
Cut the steak crosswise into two equal pieces and then cut each piece lengthwise into four strips about 1" wide.
Place steak strips in a large bowl and add cumin, cayenne, chili powder, and remaining 1/4 tsp black pepper. Toss well to coat evenly.
Thread the steak strips onto four metal skewers (2 strips per skewer).
Grill skewers over high heat 3 to 5 minutes per side. Transfer to a cutting board and let meat rest 5 to 10 minutes.
Serve skewers with chimichurri sauce over the top.

Hawaiian Chicken

Hawaiian Chicken
3 pounds of boneless skinless chicken
1 c soy sauce, 
1 c water
1 - 1 1/2 c brown sugar
1/2 bunch of green onions, chopped (reserve the other half for garnish)
1/2 tsp minced garlic
1 tsp of sesame oil
13.5 oz can of coconut milk


Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
Serve over coconut rice and garnish with green onions and a drizzle of additional soy sauce.

S'mores Pie

S'mores Pie
2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups whole wheat flour
6 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
13 tablespoons cold butter, cut into cubes
1/2 cup cold shortening, cut into cubes
2/3 cup ice cold water
2 teaspoons white vinegar

Filling:
Four 4.4-ounce dark chocolate bars
3 to 4 cups mini marshmallows
1 large egg, beaten

Glaze:
3 cups powdered sugar
3/4 cup cocoa powder
6 tablespoons milk
1/4 teaspoon kosher salt
Sprinkles, for topping


For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.

Patriotic Trifle Dessert

I saw this on @thegirlwho8everything on Instagram and I can't wait to try it!!

Patriotic Trifle Dessert

2 cups heavy cream
½ cup white sugar
2 cups milk
2 (3.4 ounce packages) instant cheesecake pudding mix
2 teaspoons lemon juice
½ cup sour cream
2 (9 ounce) prepared pound cake
1 (16 ounce carton ) strawberries, sliced, (more for garnish)
1 cup fresh blueberries, (more for garnish)

In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.
In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.
Slice pound cake into one inch cubes.
In a 4 quart trifle bowl (or any glass bowl), start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers three more times or until bowl is almost full.
Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.
Chill in refrigerator for at least 4 hours. Serve.

Cinnamon Croutons

I bought Panera's Butternut Squash Soup and decided that it really needed these croutons to bring it up another level.

Cinnamon Croutons

Good Bread
Butter
Cinnamon
Sugar

Cut drizzle butter on each piece and shake cinnamon sugar over each piece. Put in the oven at 325 degrees for 11 minutes. Take out of the oven and flip them over. Repeat with butter and cinnamon sugar and bake for another 11 minutes.

*Do them in smaller pieces next time - I cut them in about 1" squares and I wish those were in half or 4ths - which will cut the baking time dramatically

Roasted Tomato Soup

** Try this - supposed to be AMAZING

Roasted Tomato Soup Our Best Bites

3 pounds fresh tomatoes about 8-10 medium/large
1 onion diced into 1-inch pieces
6-8 cloves garlic minced or pressed
1 carrot (med-large) sliced into quarter-inch pieces
4 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper decrease to ¼ teaspoon if using fine ground pepper
5.3 ounces Boursin Cheese 1 standard package
10-12 fresh basil leaves, or 1 teaspoon dried basil
1 teaspoon balsamic vinegar
24-32 oz beef broth may sub chicken or vegetable broth

Preheat oven to 425℉. Line a standard rimmed baking sheet (18×13-ish) with foil or parchment paper and set aside.
Quarter tomatoes, removing stems and tough cores if needed. Everything will be blended at the end so no need to be meticulous. If the cores are small and softer, I don't even worry about removing that part.
Use your fingers to gently press out pulpy liquid and seeds from center of tomatoes, discarding pulp as you go. Place tomatoes in a large bowl.
Chop onion into roughly 1" pieces, add to bowl along with the garlic and sliced carrot.
Add olive oil, salt, and pepper to bowl and mix well to coat everything. (I like to use clean hands).
Transfer tomato mixture to baking sheet, spreading everything out into a single layer and placing tomatoes skin-side down.

Cook for 50-60 minutes (or slightly longer if needed and you've got time) until the tomatoes start to look a little shriveled and some have a slight char to the edges. Timing will vary based on the size of your cuts and your individual oven. I look for those visual cues, usually right around 60 minutes, but give it a little longer if it needs it.
Remove pan from oven. Use a rubber spatula to scrape cooked veggies, oil, and browned bits from pan into the center of the pan. Lift up the parchment and use it to transfer mixture to the blender, scraping everything in.
Note: For the next step, you'll see a range in the amount of broth called for. I always make this recipe with 3 cups of broth because I like my soup nice and thick. Feel free to add 4 cups (32 oz) if you'd like to thin it out just a bit, or if you are using a standard carton of broth and prefer to use the whole carton out of convenience.
Add Boursin cheese, basil, and balsamic to blender and add enough of the broth to be able to process mixture. Most blenders will be able to accomodate all the broth. For smaller blenders, you may need to just add enough to puree the vegetable mixture smoothly and add the remaining broth in the next step.
Process mixture until smooth. Sample and add more salt and pepper to taste, if needed.

Pour soup into a pot on the stove to heat to desired temperature and keep warm.

Limeade Punch

Limeade Punch

1 carton lime sherbet
1 can frozen limeade concentrate
2 liters sprite
Pomegranate seeds

Line a muffin tin with plastic wrap. Scoop out 8 scoops of sherbet into the tin and freeze.

Combine remaining sherbet in punch bowl with limeade concentrate with whisk.

Pour the Sprite into the punch bowl and float the frozen sherbet on top. Decorate with lime or lemon wedges and pomegranate seeds.

Fresh Cranberry Salsa Dip

Fresh Cranberry Salsa Dip
16 ounces cream cheese 2 standard blocks at room temperature
12 ounce bag fresh cranberries washed
2 jalapenos minced (adjust according to taste)
½ cup sliced green onions roughly chopped
¼ cup chopped cilantro roughly chopped, more if desired
½ tablespoon lime juice
¼ teaspoon kosher salt
½ cup sugar plus more to taste
Crackers of choice for serving- I prefer Wheat Thins or something sturdy

Make sure to set your cream cheese out at room temperature to soften.

Place cranberries, jalapeños, green onions cilantro, lime juice, salt, and sugar, in a food processor and process until finely chopped, scraping down sides of food processor as necessary.
Sample salsa and add more salt and sugar to taste. (I generally find that I like at least 2 tablespoons additional sugar.)
Chill in fridge for about 2 hours or more. To serve, spread room temperature cream cheese evenly in 2 pie plates or other shallow serving dishes, like an 8×8 pan. Spread salsa on top and serve with crackers.


*One recipe makes enough for 2 blocks of cream cheese. Often I’ll just serve it over one block at a time and save the extra salsa for another night.

Store leftovers in an airtight container in the refrigerator and consume within 3-4 days for best results.
This is a great make-ahead dish you can keep in the fridge to pull out when holiday guests arrive. It’s unique, beautiful, and most importantly- tastes awesome. For best presentation, I prefer to store the salsa and cream cheese separately until time to serve.