Beef Tenderloin with garlic and herbs Great recipe for a dinner with friends or a family get-together. You can also try using a pork tenderloin instead. The minimum safe internal cook temp on pork is 145°F. This recipe is great with roasted vegetables or any side of your choice. I challenge you to get creative and explore the ever-growing spice world. Enjoy this easy-to-make recipe from my home to yours. 3 pounds beef tenderloin roast2 teaspoons olive oil2 garlic cloves (minced)1 teaspoon salt1 teaspoon pepper1 teaspoon dried basil3/4 teaspoon crushed dried rosemary Tie tenderloin at about 2-inch intervals with kitchen string. Mix oil and garlic, and brush over the meatCombine the salt, pepper, basil, and rosemary, and sprinkle evenly over the meat.Place on a rack in a shallow roasting pan.Bake, uncovered, at 425°F until meat reaches desired cook. (For medium-rare, a thermometer should read 135°F; medium, 140°F; medium-well, 145°F), 40-50 minutes. Let stand for 10 minutes before slicing. American

Irish Coffee A great holiday drink for any time. This staple of a drink has been around for ages, and although I may not be a huge coffee fan now, I do enjoy some Irish coffee. I have tried this by adding a half ounce of kalua and using Jameson cold brew whiskey instead of a standard Irish whiskey. In honor of my Irish brother Willie Dines I leave you with this traditional toast: Here’s to fooling, stealing, fighting, and drinking.If you fool, may you fool death.If you steal, may you steal a woman’s heart. And if you fight, may you fight for a brother.And if you drink, may you drink with me. 2 oz. Irish whiskey5 oz. coffee2 tsp. sugarheavy cream Pour the whiskey, coffee, and sugar into a stemmed, heated glass mug.Stir, then top off with a thick layer of lightly whipped heavy cream. Don’t stir it in.

Brandy Apricot Slice A small bite-size dessert to help bring in the holiday joy. My recommendation is to use brandy that you would drink yourself. I live by the rule if you wouldn’t drink it, don’t cook with it. It pairs well with some egg nog or a warm holiday spiced drink. ½ cup dried apricots (chopped)2 tablespoons brandy3.5 oz dark semi-sweet chocolate4 tablespoons butter3 tablespoons milk1 egg¼ cup fine granulated sugar¾ cup all-purpose flour sifted¼ teaspoon baking powderChocolate Frosting1.75 oz dark semi-sweet chocolate1 tablespoon milk1 ½ cups powdered sugar (sifted)1 tablespoon butter Combine apricots and brandy and set aside for 15mins to soak.Melt chocolate and butter together, and stir in milk, egg, sugar, flour, and baking powder. Mix well. Stir the apricots into the mixture.Spoon mixture into an 8-inch baking pan lightly greased. Bake at 350˚F for 12-15 minutes or until firm.Cool in the pan and coat with the icing.To make the icing melt together, chocolate and milk blend in powdered sugar and butter. Mix well and garnish with diced apricots.

Fall Pork Chops With Apples This classic recipe is super simple and a true treat. Enjoy this recipe and the great flavors it brings. Whatever your taste buds are craving, you can dress it up or down. I trade the apples for pineapples and brown sugar during the summer to have that tropical vibe. 1/4 c. extra-virgin olive oil1 1/2 tbsp. balsamic vinegar2 tsp maple syrup2 tsp whole-grain mustard1/4 tsp Kosher salt1/4 tsp Freshly ground black pepper1 medium red onion (halved and sliced in ¼”-thick wedges)2 sweet-tart apples (such as Honeycrisp or Pink Lady, cored and cut into 8 wedges each)4 1″-thick boneless pork chops (about 1½ lb. total)4 sprigs fresh rosemary Preheat oven to 425° and place racks in the center and upper third of the oven. In a small bowl, whisk olive oil, balsamic, maple syrup, mustard, and ¼ teaspoon each salt and pepper.Add onion and apple to a rimmed baking sheet. Drizzle with half of the balsamic mixture and toss to combine. Season with ¼ teaspoon each salt and pepper.Season the pork chops on both sides with 1 teaspoon salt and ¼ teaspoon pepper. Nestle the pork chops among the onions and apples. Brush the remaining half of the balsamic mixture on both sides of each chop. Top each chop with a rosemary sprig. Place in the center rack of the oven and bake until apples and onions are softened, about 15 minutes.Increase oven temperature to a high broil. Discard rosemary and place the sheet pan on the rack in the upper third of your oven and broil until chops are slightly caramelized, 3 to 5 minutes, depending on the strength of your broiler. Let pork rest at least 5 minutes before slicing. Serve pork with apples and onions with any pan juices spooned over top.

Butternut Squash Mac ‘N Cheese A great take on an original home-cooked meal. This Fall-inspired Butternut Squash Mac 'N Cheese will not disappoint. Although the recipe calls for frozen butternut squash, fresh is my go-to choice. Be sure to precook the squash till it's soft enough to add to the recipe. This is a borrowed recipe and a favorite of my home. Enjoy the sweet richness of this recipe. 4 c. 20 ounces frozen butternut squash cubes4 tbsp. butter1 tsp. kosher salt (divided)1/2 tsp. freshly ground black pepper (divided)1/4 c. all-purpose flour2 c. whole milk1/2 tsp. garlic powderPinch cayenne pepper1 tsp. chopped fresh thyme4 oz. shredded cheddar4 oz. goat cheese1 lb. large shells or other short pasta Bring a large pot of salted water to boil over high heat.In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to 7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2 to 3 minutes.Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens, and raw flour has had a chance to cook, 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly.Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to pot.Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool 5 minutes.…

Apple-Cranberry Crostata This Apple Cranberry tostada is a great dessert to bring your fall meals to a close. The flavors of this dessert bring warmth and richness to your plate. Add Cinnamon or Holiday Spices if you want to try something different with the recipe. 3 tbsp tablespoons butter2 pounds Granny Smith apples (or other firm, crisp apples, peeled, quartered, cored, and sliced 1/4-inch thick)1 pound Macintosh apples (or other soft-textured apples that fall apart when cooked, peeled, quartered, cored, and sliced 1/4-inch thick)1/2 cup Sugar1/2 cup Dried Cranberries1 sheet Frozen puff pastry (thawed but still cold (follow package directions))1 Egg white (lightly beaten)1 tbsp Sugar1 cup Ice cream or lightly sweetened whipped cream (Optional) Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar, and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, frequently stirring, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container for up to 5 days.)Adjust the oven rack to a low position and heat the oven to 400 degrees—open the puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostata doesn’t stick and allows easy cleanup.)Spread cooked apples over the pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep the dough from overlapping. Brush the pastry border with egg white and sprinkle the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30…

Ambrosia 1/2 cup heavy cream1 tablespoon sugar4 ounces sour cream6 ounces homemade mini marshmallows (approximately 3 cups)1 cup clementine orange segments (approximately 6 clementines)1 cup chopped fresh pineapple1 cup freshly grated coconut1 cup toasted (chopped pecans)1/2 cup drained maraschino cherries Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed.Add the sour cream and whisk to combine.Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine.Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Favorite of “The Spice Man” Jameson Black Barrel Old Fashioned Spice Man Favorite. Tradition with a twist. 2 ounces Jameson Black Barrel0.75 ounce Simple Syrup2 Dashes Orange Bitters1 Dash Soda WaterOrange Peel Fill a glass or jug with iceAdd 2 ounces Jameson Black BarrelAdd 0.75 ounces Simple SyrupAdd 2 dashes Orange BittersStir until ice coldSqueeze the oils from the orange peel over the glass.Garnish with the orange peel.

Easy Parmesan Risotto 1 1/2 cups Arborio rice5 cups simmering chicken stock (preferably homemade, divided)1 cup freshly grated Parmesan cheese1/2 cup dry white wine3 tablespoons unsalted butter (diced)2 teaspoons kosher salt1 teaspoon freshly ground black pepper Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven or cast iron pot. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Main Course, Side DishItalianrisotto

Spiced Mexican Hot Chocolate Large PotWhiskMugs to serve in 6 12-ounce cans evaporated milk4 teaspoons ground cinnamon1 tablespoon vanilla extract1 teaspoon ground nutmegPinch cayenne pepper2 12-ounce bags semisweet chocolate chips (recommended: Hershey's or Ghirardelli)Cocoa powder (for serving) In a large pot over medium heat, whisk together milk, cinnamon, vanilla extract, and nutmeg. Add chocolate chips. Stir until chocolate is melted. Cover and turn heat to low for 5 minutes. Great simple drink to “spice” up something traditional. Drinkschocolate, drink, hot drink, spice