Aperol Spritz is one of my go-to summer (read cabin) cocktails. I love that bitter orange flavor! Yum! This is a fun take on the Aperol Spritz with the addition of some sweeet Pom juice. Garnish with pomegranate arils, orange slices, and a sprig of rosemary.
Aperol + Pomegranate Spritz
2 oz pomegranate juice (Pom in the funky bottle)
2 oz Aperol
4 oz Prosecco or champagne
1 oz+ soda water (I use whatever LaCroix I have in the house)
Add all ingredients to a high ball glass filled with ice.
Tried the Trader Joe's 8 Layer Salad made famous on TikTok. It really is good and very filling. Here's the recipe:
Trader Joe's 8 Layer Salad (all ingredients purchased at TJ)
1. 1 bag baby arugula
2. 1 cup cooked orzo pasta (Note: if you make the whole bag, you will have extra orzo)
3. 1 container fresh brushetta, drained (found in produce section)
4. 1 can drained corn
5. 1 cup dried cranberries
6. 1 cup quattro formaggi cheese
7. 1 cup roasted green pumpkin (pepitos) seeds
8. Buttermilk ranch dressing (refrigerated in the produce section)
Mix everything together and enjoy!
This is the best way to eat squash...just ask my kids. This dish is lick the plate clean-worthy, or at least scrape the plate clean with some crusty bread-worthy. We received tons of butternut squash from our CSA this fall, so this recipe has been on rotation. Give it a try!
Creamiest, Dreamiest Gnocchi with Sausage and Butternut Squash
Ingredients
12 oz Italian sausage casings removed (I use 1 lb bulk Italian sausage from Aldi instead)
1 tablespoon olive oil
10 oz potato gnocchi
1 cup heavy cream
½ cup chicken broth
1 cup butternut squash puree
3 cloves garlic minced
2 tablespoons fresh sage chopped
2 tablespoons fresh thyme
salt and coarsely ground black pepper to taste
Instructions
Remove sausage from casings and slice it.
Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
Add sliced sausage (or bulk sausage) and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. (If using bulk sausage, simply cook until it is completely brown with no pink.)
To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper and serve with crusty bread and a salad.
Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.
Note: You can use either pre-cut and cubed butternut squash or fresh, whole butternut squash. For precut, follow the recipe on the bag to steam and use after it's cooked. To roast whole butternut squash, cut in half lengthwise and remove seads. Plase cut side up on a cookie tray and rub with some olive oil. Roast at 375 for about 45 minutes or until you can easily pierce with a fork.
This recipe is courtesy of: https://joyfoodsunshine.com/best-cut-out-sugar-cookie-recipe/. It truly is my favorite frosted sugar cookie recipe. I like the ease of the dough and the super shiny frosting. If you want vibrant frosting colors, use gel food coloring (available at most grocery stores). Yum!
Joy Food Sunshine Best Cut-Out Sugar Cookies with Frosting
Sugar Cookies:
▢1 cup salted butter softened
▢1 cup granulated sugar
▢2 tsp vanilla extract
▢2 large eggs room temperature
▢2 ¾ cups all-purpose flour*
▢¾ tsp baking powder
▢½ tsp salt
Sugar Cookie Frosting
▢4 cups powdered sugar sifted
▢3-4 TBS milk room temperature
▢2 ½ TBS light corn syrup
▢½ tsp pure vanilla extract
▢Gel food coloring optional
Make the Sugar Cookies:
Cream together butter and sugar in the bowl of a standing mixer.
Add vanilla and eggs and beat until combined.
Add flour, baking powder and salt and beat until combined.
Divide dough into two equal portions.
Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.
Chill in the refrigerator for at least 2 hours, or overnight.
Preheat oven to 350 degrees F.
Line two to four large baking sheets with parchment paper, set aside.
Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
Place sugar cookie dough on a floured surface and roll to ½” or ¼” thickness (thicker = softer cookies).
Use your favorite cookie cutter shapes and cut out the dough and place them 1” apart on the prepared cookie sheets.
Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total).
Bake
Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges.
Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Repeat with second disc of dough.Make the sugar cookie frosting:
Combine all frosting ingredients in a medium bowl and whisk to combine.
Start with 2 TBS milk and increase until your desired consistency is achieved.
If using food coloring, separate frosting into smaller bowls and add food coloring to your liking.
Place each color in a disposable piping bag fitted with your tip of choice.
Once cookies are completely cooled, decorate cookies.
Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.
Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.
Make the sugar cookie frosting:
Combine all frosting ingredients in a medium bowl and whisk to combine.
Start with 2 TBS milk and increase until your desired consistency is achieved.
If using food coloring, separate frosting into smaller bowls and add food coloring to your liking.
Place each color in a disposable piping bag fitted with your tip of choice.
Once cookies are completely cooled, decorate cookies.
Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.
Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.
I used to entertain. A LOT. Since Covid, I've barely entertained family, let alone friends and neighbors. My resolution for 2024 is to entertain more, so it was lucky that I came across my recipe for Champagne Punch this week. If you're entertaining for New Year's Eve, include this on the menu. Everyone loves it!
Sarah's Champagne Punch
1 cup Grand Marnier
1 cup Brandy
1/2 cup Chambord
2 cups pineapple juice
1 quart giner ale
2 bottles chilled champagne
2 cups raspberries
Mix in a punch bowl and serve. I like to keep my punch cold by creating an ice mold out of a bundt pan. Add extra raspberries and a few sprigs of rosemary to make it look extra festive.
