Friday Foodday

Happy Friday and Christmas lovebugs! Here are some festive recipes for you.

Cranberry Ginger Mule
c/o Delish

Ingredients
¼ c. water
3 packets Splenda® Naturals Stevia Sweetener
1 c. vodka
1/3 c. lime juice
1 c. unsweetened cranberry juice (not cocktail)
1 c. ginger beer

Directions

In a small saucepan, bring water and SPLENDA® Naturals Stevia Sweetener to a simmer. Simmer for 5 to 10 minutes until sweetener is reduced. Set aside.
In a large pitcher, mix together vodka, lime juice, cranberry juice, and sweetener reduction. Top with ginger beer.
Divide among 4 glasses. Garnish each glass with a cranberry skewer. Serve immediately.

Christmas Pancake Casserole

c/o Food Network

Ingredients

4 tablespoons unsalted butter, plus more for greasing the dish and serving
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons sugar
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
Maple syrup, for serving
Blueberries, for serving

Directions

1. Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
2. Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
3. Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
4. Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.
5. Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard.
6. Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.

Peppermint Cheesecake Cups

c/o Emily Bites

Ingredients

• 12 Famous Chocolate Wafers
• 8 oz 1/3 less fat cream cheese, softened to room temperature
• 5.3 oz container of fat free vanilla Greek yogurt (I used Dannon Light & Fit)
• 1/3 cup granulated sugar
• 1 large egg
• 1/4 – 1/3 teaspoon peppermint extract (or to taste)
• 3 drops red food coloring (optional)
• 12 tablespoons nonfat whipped topping (like Reddi Wip)
• 3 mini candy canes, crushed

Directions

1. Preheat the oven to 375. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin and place a chocolate wafer in each liner (don’t worry if they don’t fit perfectly, just try to make them lay flat).
2. In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, egg, extract and food coloring and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly on top of the wafers into the prepared liners and spread flat with a spatula or the back or a spoon.
3. Bake for 15-16 minutes and remove from oven to cool. Once the cheesecake cups have cooled to room temperature, transfer the cheesecake cups to the refrigerator and chill for at least one hour. Before serving, top each cheesecake cup with a tablespoon of whipped topping and a sprinkling of crushed candy cane pieces.

Friday Foodday

Happy Friday lovebugs, here are some Halloween inspired recipes for this weekend.

Dark and Stormy Death Punch
c/o Food and Wine

Ingredients

• One 20-ounce can lychees in heavy syrup
• 1/4 cup thinly sliced peeled fresh ginger
• 16 brandied cherries
• 1/4 cup superfine sugar
• 1/2 cup fresh lime juice
• 12 ounces dark rum
• Three 12-ounce bottles ginger beer
• Ice cubes

Directions

1. In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover and let steep for 30 minutes. 
2. Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours. 
3. Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour. 
4. Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently and serve in ice-filled glasses. 

Ratatouille Stuffed Jack-o-Peppers

c/o Food Network

Ingredients

• About 1/2 cup EVOO
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup homemade breadcrumbs or panko
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup fresh parsley leaves, finely chopped
• 7 medium red and orange bell peppers 
• Salt and freshly ground black pepper
• 1 firm, medium eggplant, peel half the skin, cut into 1/2-inch dice
• Olive oil spray
• 2 tablespoons fresh thyme leaves, finely chopped
• 1 small fresh red chile, finely chopped or 1/2 teaspoon dried flakes
• 1 medium onion, chopped
• 1 medium zucchini, 1/2-inch dice
• 3 ripe plum or small vine tomatoes, chopped
• 2 cups tomato sauce

Directions

Preheat the oven to 450 degrees F.

Heat about 1/4 cup EVOO in a small skillet with the butter. When the butter foams, add the garlic and stir 1 minute. Add the breadcrumbs and stir to soak in the oil and butter. Toast until light golden, then remove from the heat and cool. Mix the cooled breadcrumbs with the cheese and parsley.

Trim the tops off 6 peppers and reserve, then scoop out the seeds. Using a small, sharp paring knife, cut out a jack-o'-lantern face in each pepper. Set the peppers upright, and if a pepper is very unstable, trim the bottom to make the pepper stable. Season the peppers on the inside with salt and pepper, invert the peppers and place on a baking sheet, tops alongside. Seed and chop the remaining bell pepper and reserve.

Salt the eggplant and drain 15 minutes in a strainer or on a towel.

Spray the peppers with a little cooking spray and roast to char the peppers at the edges and tender-crisp doneness, 10 to 12 minutes. Remove from the oven and cool to handle.

Heat the remaining EVOO in a large, deep skillet. Add the reserved peppers, thyme, chile, eggplant, onions and zucchini, and some salt and pepper. Cook the vegetables, partially covered and stirring occasionally, until tender, 12 to 15 minutes. Add the tomatoes, stir another minute, and remove from the heat.

Combine the breadcrumbs with the vegetables and taste to check seasoning. Pour the tomato sauce into a casserole dish. Stuff the peppers, overstuffing the cavity a bit, and set the tops in place to complete the Jack-o-Peppers. Place the peppers into the dish as you fill them. Cool and store for a make-ahead meal.

To serve, preheat the oven to 400 degrees F and roast until the peppers are hot through, 30 to 35 minutes.

Skinny Mummy Cake Balls

c/o Skinny Taste

Ingredients

• 16.5 oz package yellow cake mix
• 6 oz plain fat-free Greek yogurt (Chobani)
• 1 cup water
• 2 large egg whites
• baking spray
• 48 oz Baker's white chocolate (20 oz calculated in n.i)*
• mini chocolate chips for the eyes
• 1 wooden skewer

Directions

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine the cake mix, yogurt, 1 cup water and egg whites in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.

Place the cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls. 

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.


Melt some of the chocolate in the microwave according to package directions, careful not to over heat the chocolate. If it's too thick add a drop of oil to thin out. Use the wooden skewer and insert into the cake ball, then dip in melted chocolate. Let the excess drip off then place each ball on parchment or wax paper.

Place remaining chocolate into a piping bag and drizzle onto the tops of the balls to make a criss-cross effect to resemble a mummy wrap.  Place the mini chocolate chips over the chocolate for eyes and set aside to dry.

Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes this week.

Pink Elephant Cocktail
c/o Food Network

Ingredients
1 part white cranberry juice
1 part berry vodka
1/2 part raspberry liqueur (recommended: Chambord)
1/2 part Limoncello

Directions
To a shaker full of ice, add all ingredients. Shake well and pour into chilled martini glasses.








One Pot Chicken Mudega
c/o A Taste of Home Cooking

Ingredients
3 tablespoons olive oil
4 ounces thinly sliced prosciutto, chopped 
1 pound boneless skinless chicken breasts, cubed
Salt and pepper
1 onion, finely chopped
2 cloves garlic, minced
2 teaspoons flour
1 cup dry white wine
2 1/2 cups chicken broth
1 1/2 cups water
12 ounces thin spaghetti, broken in half
2 tablespoons butter
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 cup shredded Provel cheese 

Directions
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook until crisp, about 4-5 minutes. Remove with a slotted spoon or tongs and set aside on a paper towel-lined plate.

Heat remaining 1 tablespoon olive oil in skillet over medium-high heat. Add chicken in a single layer and cook without moving for about 1 minute to brown. Stir the chicken and continue to cook until cooked through, about 2-4 minutes. Transfer to the bowl with the prosciutto.

Add the onion to the skillet. Cook over medium heat until softened. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and cook for 1 minute. Stir in wine and simmer about a minute until thickened.

Stir in broth, water and pasta. Increase the heat to medium-high and cook at a high simmer for about 12-15 minutes until the sauce has thickened and the pasta is tender. Make sure to stir the pasta often with tongs so it doesn't clump together. 

Add the chicken, prosciutto and any juices to the skillet, along with the butter, lemon zest, lemon juice, and cheese. Stir well to incorporate everything and melt the cheese. If the sauce seems too thick, thin it with some water. You want the pasta to be silky and move around easily when picked up with tongs. Serve.

Pear Cranberry Caramel Crisp
c/o Country Cleaver

Ingredients

Pear Cranberry Filling:

5 Bartlett Pears, halved, cored and sliced in 1/3" slices

1 cup Dried Cranberries

1/4 cup Caramel Sauce

1/4 tsp Salt

1/2 tsp Vanilla

2 Tbsp Cinnamon

1/8 tsp Nutmeg

Crumble Crisp Topping:

1 1/4 cup Oats

3/4 cup Flour

1/2 cup Brown Sugar

1/2 cup Butter, softened

1 Tbsp Cinnamon

Directions

Preheat oven to 350 degrees. In a large bowl, add the pears and cranberries. Sprinkle the remaining ingredients over the pears and cranberries and toss to coat and combine all ingredients. Pour the mixture into a oven safe baking dish.

For the crumble crisp filling, fit a stand mixer with a paddle attachment.(This can also be done by hand in the mixing bowl you used for the pear cranberry filling - and a little elbow grease.)

Add all ingredients to the bowl, and with the mixer on low, beat the ingredients together until large crumbles form. Remove from the stand and sprinkle the crumbles over the pear-cranberry mix in the baking dish.

Place the dish in the oven and bake for 30-45 minutes, depending on the depth of the dish. If during baking the crumble is getting too brown, lightly tent with a piece of foil and continue baking until the fruit is tender and cooked through.

Remove from the oven and allow to cool slightly prior to serving. Top with ice cream and additional caramel sauce for an al a mode dessert!

Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week.

Ginger Cranberry Cocktail
c/o Food Network

Ingredients
For Ginger syrup:
4 -inch piece ginger, peeled and roughly chopped1/2 cup sugar1 1/2 cups waterPlace all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool fully before use.

For the drink:1 cup frozen cranberries1 lime, juiced2 cups vodka or gin2 cups cranberry juiceSplash club sodaShaved ginger
1 cup ginger syrup, or to taste

Directions

Crush the frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses about 2/3 full. Top off with club soda and garnish with a shaving of fresh ginger.
Note: Can be made without soda for a martini.



Herb and Bacon Corn Bread Stuffing
c/o Epicurious

Ingredients

• 2 loaves Corn Bread
• 6 large celery ribs
• 1 pound onions 
• 1 pound sliced bacon
• 1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
• 1 cup Turkey Giblet Stock or chicken broth
• 1/4 cup reserved fat from roast turkey or melted butter

Directions

Preheat oven to 325° F. and butter a 4-quart baking dish.

Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.

In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.

In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.

Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

Chocolate Bourbon Pecan Pie

c/o Southern Living

Ingredients

1/2 (15-ounce) package refrigerated piecrusts

1 1/2 cups chopped pecans

1 cup (6 ounces) semisweet chocolate morsels

1 cup dark corn syrup

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/4 cup bourbon or water

4 large eggs

1/4 cup butter or margarine, melted

2 teaspoons cornmeal

2 teaspoons vanilla extract

1/2 teaspoon salt

Directions

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool on wire rack.

Friday Foodday

Happy Friday lovebugs! Tomorrow is my dad's birthday so today we are looking at recipes that he would love!

Steak with onion blue cheese sauce
c/o Food Network

Ingredients
4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

Directions
Preheat the grill to a high heat or light your outdoor grill.

Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.

Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)

Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.

Place the steaks on plates and spoon the sauce over the top.


Creamed Spinach
c/o The Pioneer Woman

Ingredients

• 1 stick Butter
• 8 Tablespoons Flour
• 1/2 whole Medium Onion, Finely Diced
• 3 cloves Garlic, Finely Minced
• 2 cups Milk
•  Salt And Pepper, to taste
• 1 pinch Ground Nutmeg
• 3 Tablespoons Butter
• 24 ounces, weight Baby Spinach

Directions

Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.

To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.

Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.

White Cheddar and Garlic Mashed Potatoes

c/o Closet Cooking

Ingredients

1 pound potatoes, peeled and cut into 1 inch cubes
4 cloves garlic, peeled
1 tablespoon butter, room temperature
1/4 cup sour cream or cream cheese or Greek yogurt
1/2 cup aged white cheddar cheese, shredded
milk to taste
salt and pepper to taste

Directions

1. Boil the potatoes and garlic until the potatoes are fork tender, about 20-30 minutes.
2. Drain the potatoes and garlic and mash.
3. Mix in the butter, sour cream, cheese and enough milk to bring the potatoes to the desired consistency.
4. Season with salt and pepper to taste.

Friday Foodday

Happy friday everyone! Here are some recipes for the big game!

The Orange Crush
℅ Intoxicology 101

Ingredients
1 oz Absolut Citron
1 oz Dekuyper Triple Sec
1 oz Orange Juice
Tons of crushed ice

Directions
Stir!

Gary's Hot Peppers
℅ The Loveless Cafe

Ingredients
1 lb. boneless skinless chicken breasts
1 lb. thick sliced bacon
15 large Jalapeno peppers
2 sweet onions
1 T. garlic powder
1 T. onion powder
1 T. black pepper
2 tsp. season salt
1 tsp. paprika
toothpicks
Surgical Gloves!

Directions

Cut chicken into thin slices. Combine all dry ingredients in plastic bag and shake them up. Put on surgical gloves and cut peppers down the middle – BE CAREFUL – DON’T TOUCH YOUR EYES! Cut onions so they fit into the peppers. Cut bacon in half. Take a pepper, put onion in, then piece of chicken, wrap with bacon and secure with toothpick. Grill at medium heat.  Place chicken side down then turn when bacon looks done/cooked.

S'more Pizza

℅ Food Network

Ingredients

2 1 -pound store-bought pizza-dough balls

1/4 cup slivered almonds

3 tablespoons unsalted butter

1 sleeve graham crackers, crushed (about 1 1/4 cups crumbs)

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon fine sea salt

3 cups mini marshmallows

2 4 -ounce dark chocolate bars, broken into 1/4-inch chunks

Directions

Preheat the oven to 400 degrees F.

Form the pizza dough into two 12-to-14-inch rounds, 1/4 inch thick. Bake, preferably on a pizza stone or pizza pan, for 4 to 6 minutes, or until just beginning to brown. Leave the oven at 400 degrees F.

While the pizza crust is baking, toast the almonds in a medium dry skillet over medium-high heat. Transfer the almonds to a plate to cool.

Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes, until the crumbs are well coated. Remove from the heat and set aside.

For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice and serve. Repeat to make the second pizza.

Friday Foodday

Happy Friday lovebugs!
Here are some great recipes for this holiday weekend!

Fourth of July Cocktail
c/o Food Network

Ingredients
1 ounce watermelon schnapps
1 big splash cranberry juice
1 very thin slice jalapeno or serrano pepper
1 slice lemon
1 slice lime
1 1/2 ounces tequila
1/4 ounce blue curacao
1/2 ounce simple syrup

Directions
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.

Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

Roaster Poblano Bacon Mac and Cheese Hot Dogs
c/o Country Cleaver

Ingredients
2 Poblano Peppers, roasted (directions follow)
4 slices Bacon, cooked and diced
4 Hot Dog Buns, toasted
4 Beef Hot Dogs
2 cups Orechiette Pasta
1/2 cup Milk
2 Tbsp Butter
2 Tbsp Flour
1/2 cup White Cheddar, shredded
1/2 cup Colby Jack, shredded

Directions

Roast Pepper:
Preheat oven to 400 degrees. Place pepper into oven on a cookie sheet and roast until the skin bubbles and begins to turn dark brown or black. Remove from oven and place into a zip and seal plastic bag and seal. Allow to steam for 20 minutes. When cool enough to handle, peel skin from the pepper and deseed. Dice and reserve for mac and cheese.
Mac and Cheese:
Cook pasta according to package directions. Drain. In pot that pasta was cooked in, add in butter, and melt over medium heat. Whisk in flour to form a roux. Whisk the mixture until it starts to bubble and thicken, turning a slight golden brown. Slowly whisk in milk until combined then the cheeses. Whisk until all cheese has melted. Pour in drained pasta and stir to coat evenly in cheese sauce. Add bacon and diced roasted pepper.

Cook beef franks on grill until heated through. Toast hot dog buns until golden brown. Top bun with grilled hot dog and top with roasted pepper bacon mac and cheese. Devour immediately.

Red White and Blue Fruit Skewers with Cheesecake Yogurt Dip
c/o Skinny Taste

Ingredients
For the cheesecake dipping sauce:

• 4 oz 1/3 less fat cream cheese, softened
• 1 cup fat free Greek yogurt
• 1 tsp vanilla
• 1/4 cup raw sugar

For the skewers:

• 14 oz angel foods cake, cut about 1-inch cubes
• 72-84 medium strawberries (about 3.5 lbs) stems removed
• 1 pint blueberries
• 24 to 28 skewers

Directions

In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.

Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewers with 3 blueberries. Place finished skewers on a platter and refrigerate until ready to eat.

Friday Foodday

We made it lovebugs, Friday.

Cream Cheese Potato Soup
c/o Cassie Craves

Ingredients
2 tablespoons butter
1/2 cup onion, minced
2 garlic cloves, minced
1/2 teaspoon seasoning salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
4 cups chicken broth
4 cups potatoes, peeled and cubed
1 8-ounce package cream cheese, cut into chunks

Directions

1. Heat butter in a dutch oven over medium heat. Add onion and saute until onion becomes translucent. Add garlic and saute 1 minute. Season with seasoning salt and pepper.

2. Add broth, potatoes, and bay leaf and boil until potatoes are tender.Discard bay leaf and smash a few of the potatoes to release their starch for thickening.

3. Reduce to low heat and add cream cheese. Heat, stirring frequently, until cheese melts.

Arugula Pesto Bowtie Pasta
c/o Table for Two Blog

Ingredients
Pesto

10 oz. baby arugula

1/4 cup pine nuts, toasted

1/3 cup Parmesan cheese, grated

3 cloves of garlic

Salt and pepper, to taste

1/8 cup olive oil

Pasta

1 pound bowtie pasta

3 tbsp. arugula pesto

2 oz. goat cheese, crumbled

Directions

Pesto

1. Throw all ingredients except olive oil in food processor.
2. Turn the food processor on and drizzle olive oil through feed tube. If you need more to get the right consistency, use more.
3. Store in airtight container for up to 1 month.

Pasta

1. In a large pot, bring water to a boil, then cook pasta according to instructions on box.
2. Once pasta is done cooking, drain well but reserving 1/4 cup of pasta water.
3. In the same pot, pour the pasta back in and add the 3 tbsp. of arugula pesto. The heat of the pasta will spread the pesto all over. Add in a little bit of the pasta water to thin it out. You might not need the full 1/4 cup.
4. Crumble goat cheese on top and stir well to melt and combine.
5. Serve hot.
6. Store in an airtight container for up to 5 days.

Egg Nog

c/o Food Network

Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*
• Directions
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
  Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  Whisk the egg whites into the mixture. Chill and serve.
  Cook's Note: For cooked eggnog, follow procedure below.
  In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
  In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
  In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.