Twice baked potatoes are so easy. I salt and pepper the potato skins for extra flavor. The filling is mixed with chive and onion cream cheese spread, sharp cheddar cheese, a tad of butter and a bit of salt. It’s fluffy and creamy with just the right amount of tang from the cream cheese and savoriness from the chives and onions. It’s an easy side dish to put together that is full of flavor.
There’s something fun and festive about a pitcher of ruby red sangria. It’s the perfect drink for a holiday party or entertaining. Fresh fruit makes sangria fragrant and adds another layer of flavor. I used ChocolatRouge Sweet Red for this recipe. The sweet red is a blend of decadent rich chocolate and fine red wine. As soon as your open the bottle of ChocolatRouge you can smell the intense chocolate aroma. I
Delicate chocolate chip cookie butter cookies made with Trader Joes’ Speculoos Cookie Butter and laced with chocolate chips and coarse sea salt. If you haven’t had cookie butter you are missing out on something wonderfully decadent. Imagine spreading a layer of creamy spread made from gingerbread cookies and crushed biscuits onto a warm piece of toast. Actually, you don’t even need the toast it’s great straight out of the jar! The cookie butter has hints of cinnamon, nutmeg, cloves, ginger and cardamom. It’s warm, cozy and very addicting.
This bacon chicken macaroni and cheese is so easy to make and is such a time saver. Rotisserie chicken and crispy apple wood bacon add so much favor to the mac and cheese. A few dashes of hot sauce and fresh tomatoes help balance the richness of the cheese and gives the dish a little kick and pop of freshness.
Braised short ribs is one of my all time favorite restaurant meals. If it’s on the menu chances are I’m going to order it. The meat is fork tender and the favors are rich and intense. This dish is easy to recreate at home with a little help from Campbell’s Sweet Korean BBQ Slow Cooker Sauce. The roasted ginger and sesame adds a layer of flavor to this savory and slightly sweet sauce.
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