American
Slow Cooker Steak Chili
This is probably the best chili I’ve ever made or eaten. It’s also the first time I’ve used steak in chili. I may never go back to ground beef unless I’m in a pinch. Or don’t have half of a cow in my freezer. Those chunks of beef just fall apart in your mouth.
It’s also another fantastic recipe from Emeril Lagasse’s book, Sizzling Skillets and One Pot Wonders. (The Slow Cooker Indian Beef and Slow Cooker Chicken were favorites of ours!)
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Warm Spinach Salad with Bacon, Mushrooms and Hard Boiled Eggs
This makes a fabulous main course salad for brunch, lunch or a light dinner, as well as an extra-special dinner side salad.
I love the inclusion of the eggs, as it adds some extra “oomph” to the salad. The warm dressing has a wonderful sweet and tangy flavor that pairs really well with all of the other ingredients.
A wonderful spinach salad recipe with great ingredients and a warm, sweet and tangy dressing.
Leftover Holiday Ham Strata - Reuben Style
This is such a fun dish. The flavors are unexpected and it's a great way to use up the remnants of the big holiday dinner. Sometimes stratas can be too eggy for me. Basically it's a flavor bomb between the ham, cheese, sauerkraut and Thousand Island dressing. It's tangy and texture wise it's right on.
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Chocolate Chip Gooey Butter Cookies
These are not just any cookies. These cookies aren’t the least bit cakey or chewy. Gooey really is the best descriptor. Even though these are nothing like a traditional chocolate chip cookie, they still make as one of my top 3 favorite chocolate chip cookies.
These Chocolate Chip Gooey Butter Cookies are basically Gooey Butter Cake in cookie form with some chocolate chips tossed in.
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Turkey Pot Pie
Great recipe for turkey leftovers
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French Toast Monkey Bread
This Monkey Bread isn’t actually toasted…but each piece is dredged in a thick and creamy egg custardy situation, with cinnamon and brown sugar and all that’s good in the world.
Who knows what you’ll do when no one’s watching with something this good around?
Naturally, this can be made with regular whipping cream instead of coffee creamer (but why would you?). I topped mine with a buttery brown sugar mixture, but I wonder what would happen if you used a maple syrup concoction instead, for a more “French Toast” topping flavor? I’m going to find out soon and will let you know!
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Pumpkin Gruyere Gougeres
You know what I like to call these? Delectable, savory goodness in just, one, pop. Round little balls of simplicity, spiked with four ingredients that were made for each other: cheese, pumpkin, prosciutto with sweet maple syrup.
If I could eat these every day, I think I would.
Perfect for the holiday party, a half-time snack or for when you get a hankering for salty and sweet, these little nuggets will be the first thing to go at any get together and leave the crowd wanting more.
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Fettuccine Alfredo
Fettuccine Alfredo. There’s nothing good about it, except for how good it is. It’s evil, ridiculous, and an affront to good sense…but look at the bright side: one recipe will feed over 800 people! It’s true. One bite pretty much fulfills a 200-pound human’s daily caloric requirements.
This is close to “real” Fettuccine Alfredo, though I think reports vary as to what “real” Fettucine Alfredo is. I remember reading the original recipe, which was made by a man in Rome named Alfredo. Isn’t that just a CRAZY coincidence? Anyway, Alfredo’s wife had morning sickness and couldn’t keep anything down, so he mushed together a bunch of softened butter and grated Parmesan cheese, tossed it in warm pasta, and she ate herself through her entire pregnancy.
Keep in mind that this is very, very rich. Honestly, as a main dish, this quantity would serve at least six. As an accompaniment for tenderloin, steaks, or grilled chicken, it’ll go even farther.
If you like Fettuccine Alfredo, you’ll fall in love with this one.
Enjoy!
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