Make-Ahead Bacon Wrapped Green Beans

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Ingredients

• 1 ½ pounds French green beans also known as haricot verts
• 12 slices smoky bacon not thick cut
• 2 tablespoons extra virgin olive oil
• 1 ½ teaspoons garlic salt
• ¼ cup light brown sugar packed
• 1 tablespoon finely minced fresh rosemary plus more for garnish, if desired

Instructions

1. Preheat oven to 400˚F. Place several thickness of paper toweling on a work surface near the oven. Line a sheet pan with foil for easy cleanup.
2. Arrange bacon strips on foil so they aren’t overlapping. Bake for 10 minutes or until strips are beginning to turn golden but are still soft. Remove the pan from the oven and transfer bacon to paper towels to drain.
3. While bacon is baking, bring a large pot of water to a boil. Add beans, cover and cook for 1 minute. Place a strainer in the sink and drain beans. Immediate rinse beans with cold water for 1 full minute. Drain well and then transfer beans to a clean kitchen towel. Pat with the towel to remove as much water as possible.
4. Place beans in a medium-size bowl. Combine olive oil and garlic salt. Drizzle oil over the beans and toss to coat.
5. Arrange beans in 12 bundles of 10-12 beans. Place one bacon strip on a work surface. Place a bundle of beans on one end of the bacon strip. Roll bacon around the bundle and secure with a toothpick. Repeat with remaining bacon and bundles of beans. Arrange beans on a sheet pan lined with clean foil.
6. Combine brown sugar and rosemary in a small bowl and stir well. Sprinkle one teaspoon of the brown sugar mixture over each bean/bacon bundle.
7. Bake bundles for 15-20 minutes or until bacon is golden brown and beans are tender. Remove from oven and serve warm. Remove toothpicks and garnish with more finely chopped fresh rosemary, if desired.

Recipe Notes

See Café Tips above for more detailed instructions and tips.

• To make ahead, proceed through step 5 then cover and refrigerate until ready to bake. Remove from refrigerator and proceed with steps 6 and 7.

BEST Creamy Dreamy Mashed Potatoes

BEST Creamy Dreamy Mashed Potatoes

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35 minutes · VegetarianGluten free · Makes 6These are the BEST Creamy Dreamy Mashed Potatoes! Step-by-step instructions on how to make the creamiest mashed potatoes every single time!

Ingredients

• 3 pounds russet or yukon gold potatoes, peeled and cut into large cubes
• 1 sticks + 2 tbsp unsalted butter, divided
• 1 head of garlic cloves individually smashed with the back of a knife
• 3/4 cup warm heavy cream
• 3/4 cup sour cream
• 1 teaspoon salt, plus more to taste

Instructions

1. Melt 1 stick of butter on a low heat in a small saucepan. Continue to keep warm on a low heat until milk solids rise to the top, remove milk solids. Add smashed garlic and cook on low to infuse the garlic, 15 minutes. Remove garlic pieces and keep warm. 
2. While the butter melts and garlic cooks, add potatoes to a medium pot and fill with water making sure all potatoes are covered, Season liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 20 minutes.
3. Drain potatoes, making sure to get rid of ALL excess moisture. VERY IMPORTANT! I like to let them drain for a few minutes in the colander and then blot them with a dry paper towel.
4. While potatoes are still hot, pass through a ricer and add back to pot. (I rice them into the pot.)
5. Pour in melted butter, salt, and warm cream. Use a hand held mixer to beat the potatoes until whipped and butter is incorporated, about 2-3 minutes. Do not over mix. Add sour cream and use the mixer on the lowest setting to mix until smooth, another minute or so. (Sour cream does not need to be at room temperature or warm.) DO NOT OVER BEAT. Season to taste with salt and pepper.
6. Transfer to serving dish. Melt remaining butter and pour over potatoes. Sprinkle with paprika and chopped parsley.

Cranberry Brie Bombs

Cranberry Brie Bombs

40 minutes · Vegetarian · Serves 16 Cranberry Brie Bombs from Delish.com are perfect little bites for your holiday gathering.

9 ingredients

Produce

• 1 tsp Rosemary
• 1 tsp Thyme, leaves

Condiments

• 1/2 cup Cranberry sauce

Baking & Spices

• 1 All-purpose flour
• 1 (16.3-oz.) tube Biscuit dough
• 1 1 tsp. Pinch Sea salt, flaky

DIRECTIONS

1. Preheat oven to 375° and line a large baking sheet with parchment paper. Cut brie into 1” cubes.
2. Slice each biscuit in half to create two thin rounds. Dollop a small spoonful of cranberry sauce onto each round and top with a piece of brie. Bring up edges of dough and pinch to seal. Place seam side-down on prepared baking sheet. 
3. Starting with the short side, roll up each rectangle. Pinch edges to seal, then cut each roll into 4 slices and place cut side up in baking dish. 
4. In a small bowl, whisk butter, thyme, and salt until combined. Brush over roll-ups.
5. Bake until dough is golden, about 20 minutes.

Oils & Vinegars

• 1 Cooking spray

Dairy

• 1 (12.3-oz.) wheel Brie
• 4 tbsp Butter

Creamy Homestyle Chicken Noodle Soup

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Perfect for a chilly autumn evening...

Creamy Homestyle Chicken Noodle Soup

The BEST Creamy Homestyle Chicken Noodle Soup - full of hearty eggs noodles, TONS of veggies, tender chicken and a sherry-infused chicken broth that's comfort in a bowl. 

 Course Soup

 Cuisine American

 Keyword soup, chicken noodle soup, chicken soup

 Prep Time 15 minutes

 Cook Time 30 minutes

 Total Time 45 minutes

 Servings 6 people

 Calories 273 kcal

 Author Nicole

Ingredients

• 2 tbsp unsalted butter
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 tsp kosher salt, divided
• 1 1/2 tsp dried thyme
• 2 large garlic cloves, minced
• 3 tbsp all-purpose flour
• 1/4 cup dry sherry
• 28 oz low-sodium chicken stock
• 1 1/2 cups whole milk (you can also use low-fat)
• 2 bay leaves
• 2 cups frozen homestyle egg noodles see note
• 1 lb chicken tenderloins

Instructions

1. Heat a large stock pot to a medium heat. Add butter. Once butter has melted, add onion, carrot, celery and 1 teaspoon salt. Sweat the veggies until slightly softened, about 3-4 minutes. 
2. Add thyme and garlic, cook another minute. Add flour, stir to coat veggies. Add sherry, chicken stock, milk, bay leaves, remaining salt, and egg noodles. Stir to combine. Bring to a boil and reduce to a simmer. Simmer for 10 minutes, and then add chicken tenderloins. Simmer until chicken has cooked through, about 6-7 minutes. Once chicken has cooked through, remove from pot and cool slightly. Continue to simmer the soup. 
3. Once the chicken has cooled slightly, cut into bite-sized pieces, set aside. Continue to simmer the soup until the egg noodles are cooked, about 10-15 more minutes. They should be soft and plump. 
4. Add chicken back to the soup. Season to taste with salt and pepper. 

Recipe Notes

You can you gluten free noodles and flour to make this gluten free!

Feel like Fall Decorating?

It's my favorite time of year! FALL! Are you looking for some inspiration for decorating? Here are a few ideas to get you going!

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