Wine A Little Bit More!

As the holiday season approaches, there are family parties, friend get-togethers and work holiday parties. Some times its hard to think of something to bring to each one. I have found this Caesar Salad Deviled Eggs are a crowd-pleaser each time. Last time I made them was for a friend's 25th wedding anniversary vow renewal. They were gone in 20 minutes. I make the Caesar dressing from scratch but feel free to use a store-bought bottle. Here is the recipe. Watch out, everyone will beg you for it! 6 large eggs 1 anchovy, minced 1 small garlic clove, minced 1/4 cup mayo 2 tablespoons grated Parmesan cheese 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper Romaine lettuce, Parmesan cheese shavings and small croutons, for garnish  Place eggs in medium saucepan and cover with cold water by 2 inches. Heat to rolling boil over medium-high heat. Cover and remove from hea...

Work has a Cinco de Mayo potluck every year. It is our favorite potluck of the year.  I contributed a Mexican Street Corn casserole. It turned out pretty good. I learned that the spice level is key. Don't be afraid to use the full amount listed in the recipe.  32   oz   frozen corn   thawed 1/2   cup   mayonnaise 1/2   cup   sour cream 1.5   tsp   chili powder 1/2   tsp   garlic powder 1/2   tsp   salt 1/4   tsp   cayenne 5   oz   queso fresco,  crumbled Preheat the oven to 350˚F Pour the corn into a large casserole dish.  Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined. Bake for 30-40 minutes or until heated through and the sides begin to bubble. Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy! Serves: 8

In 2018, my family moved from Wisconsin to Colorado. It was the most challenging move I have ever made. I had a plan for when we got into town. Surrounded by boxes, I knew we needed a recipe that we could put together with very few things unpacked. Chili, to the rescue! It's a Wisconsin tradition when it gets cold out to heat up the house with the sent of chili.  1 lb. Ground chuck 1 lb. Ground sirloin 2 cans Black beans, drained 1 can Corn kernels 1 can Fire roasted corn 1 can Stewed tomatoes Ground black pepper, to taste 1 Tbsp. Minced garlic 3 Tbsp. Chili pepper  1 tsp Cumin seed 1 tsp Paprika  1 tsp Chipotle 12 oz. Dried lentils, rinsed 6 cups Vegetable broth Brown the ground meat with garlic in a saute pan. Transfer to a crock pot. Cook on high for 30 minutes. Add garlic, spices and the canned vegetables and 3 cups of vegetable broth. Turn to low. Let simmer for 8 hours. When there is 2 hours left of the cooking time, turn back to high. Ad...

12 oz bow-tie (farfalle) pasta 1 bunch broccolini (12 oz), cut into thirds (or broccoli, cut into florets) 2 Tbsp butter 1 medium onion, diced 1 cup half-and-half ¼ tsp each salt and pepper 8 oz cooked chicken, cut into strips Grated Parmesan Directions Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding broccolini to water the last 3 minutes of cooking. Reserve about 1 cup of cooking water before draining. Meanwhile, heat butter in medium skillet over medium-high heat until melted. Add onion; sauté 4 minutes or until soft. Add half-and-half, salt and pepper; simmer, uncovered, 3 minutes or until slightly thickened. Add chicken, cover and cook until heated through, about 1 to 2 minutes. Toss pasta and broccolini with sauce. Add a little pasta water to thin, if desired. Serve with grated Parmesan. 4 servings

1 package (9 ounces) BUITONI® Refrigerated Light Four Cheese Ravioli 1 tablespoon olive oil 1 clove garlic chopped 1 jar (6 ounces) marinated artichoke hearts drained and sliced 2 cups red and/or yellow bell pepper strips 2 tablespoons white wine or chicken broth 1 package (10 ounces) BUITONI® Refrigerated Light Alfredo Sauce Directions Prepare pasta according to package directions. Keep warm. Heat oil in medium skillet over medium heat. Add garlic; cook for 1 minute. Add artichokes, bell peppers and wine. Cook, stirring occasionally, for 2 to 3 minutes. Add pasta and sauce. Cook, stirring occasionally, for 1 minute. Sprinkle with chopped parsley, if desired. 4 servings

In March of 2018 my friend, Jessica, and I entered an extreme wedding cake competition. What's more extreme than a BLACK wedding cake?! We named the cake "Midnight Elegance." The competition was tough. We scored 89/100, without placing. Chef Michelle gave us some feedback after the competition that meant a lot more than winning the competition!

A new twist on an old favorite from the Kraft's Foods Cook Book 1 Package (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner 2 cups small Broccoli florets 4 eggs 1/2 cup Kraft Shredded Cheddar & Monterey Jack Cheese Preheat oven to 350°F. Spray 9-inch pie plate with cooking spray. Cook pasta in boiling water until tender, adding broccoli during the last 2 minutes of cooking time, drain pasta. Meanwhile, beat eggs in a bowl. Stir in cheese sauce until well blended. Pour egg mixture over pasta, stir to combine. Spoon into prepared pie plate. Sprinkle with cheese. Bake for 30 minutes or until set & golden brown. 6 servings.