A sweet and easy pie to bring to any holiday gathering. If your eggnog includes a dash of alcohol, so much the better.
This easy Greek appetizer is a great spread for crackers.
Here’s a detailed method for cooking the perfect medium-rare prime rib roast. You'll need a leave-in meat thermometer to achieve perfection.
At our place, Scarborough Fair Bed & Breakfast, we make homemade treats for our guest to enjoy every afternoon. One of their absolute favorites is our toffee. Thankfully, this recipe is so unbelievably easy, that keeping up with the rate guests devour it is a breeze.
Originally appeared on the "From the Kitchen Tab" at www.scarboroughfairbandb.com
Here's kind of a rustic style of mashed potatoes that has become a favorite around here. It is rustic because the skins are left on the potatoes and they are mashed only to a semi-chunky consistency. Add in the carrots and corn for a little textural variety, the jalapeño for some spice and the cheese... because you like cheese! Now all ya need is a nice chunk of grilled dead cow and there ya go!
Here's a bowl of smoky, spicy, succulent beans you'll want to make a meal of, though they are great as a side dish, too! Yeah, there are quite a few ingredients and they do take a bit of time to prepare, but you get enough for a big "do" or enough to freeze in serving-sized quantities and eat for a long time. They are a staple around here for summer get-togethers as well as for winter snow days. This recipe contains both regular and faster pressure-cooker instructions. (See Footnotes)
This is a great cocktail for the fall. It tastes like the best pear you’ve ever eaten. We love it with Clearcreek Pear Brandy from Oregon.
It’s just whiskey and hard cider, and it tastes like autumn over ice.
A sweet way to warm up a winter evening or your holiday party guests.
If it’s the 1920s, and you’re Jake Barnes meeting Lady Brett Ashley at a hotel bar in Paris, order one of these. Lady Ashley’s known to keep you waiting.