garlic herb

Garlic Herb Compound Butter.  Fresh garlic and herbs make a delicious compound butter.  Perfect for steaks, corn on the cob or to spread on fresh bread!

Garlic Herb Compound Butter for Steak

butter (½ cup, softened)

lemon juice

salt (or

garlic (minced)

parsley (chopped)

herbs (basil, oregano, rosemary etc)

black pepper

Combine all ingredients in a bowl and mix until well combined.

Place on a piece of plastic wrap and roll into a log. Twist ends to seal well.

Refrigerate at least 1 hour.

Slice into rounds and enjoy on steaks, vegetables or bread.

The best filet mignon you'll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal.

Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

mignon

unsalted butter (softened)

parsley (roughly chopped)

garlic (roughly chopped)

shallot (roughly chopped)

salt

black pepper (to taste)

Liberally season steaks on both sides with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.

Meanwhile, make garlic herb compound butter: place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.

Preheat the oven to 250º F. Place the pan with steaks in the oven and insert an internal meat thermometer with probe. For medium rare, cook until the internal temperature reaches 120º Fahrenheit, about 25-30 minutes. Larger or thicker steaks will take longer; I highly recommend using an internal meat thermometer with probe here. To cook filet mignon steaks to a different warmth, like medium or medium well, see note.

Remove from oven when internal temperature reaches 120º F. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry.

Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter, about 1 tablespoon per steak, on top of the filet. Cook another 45 seconds, then flip a couple times until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink. Remove from skillet and serve with more garlic herb compound butter.

https://content.jwplatform.com/videos/jkL8nI3F.mp4

This is only filet mignon recipe you’ll ever need and makes the best filet you’ll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal, thanks to a reverse sear starting in the oven with a quick finish in a cast iron skillet on the stove. This recipe is the last word on how to cook a filet mignon!

The Best Filet Mignon Recipe Ever with Garlic Herb Compound Butter (Reverse Sear)

LEARN HOW TO MAKE CREAMY &amp; CHEESY BAKED MACARONI AND CHEESE! NO VELVEETA JUST REAL CHEESE AND SIMPLE INGREDIENTS. IT’S THE BEST OF BOTH WORLDS AND A REAL CROWD-PLEASING RECIPE.

Creamy Baked Macaroni and Cheese

elbow macaroni (uncooked)

butter

all-purpose flour

half n half (warmed)

Colby Jack cheese (shredded & divided)

Smoked Cheddar cheese (shredded & divided)

milk

eggs (slightly beaten)

salt & pepper

Preheat oven to 350 F.

Butter an 8x10 casserole dish. Set aside.

Bring a large pot of seasoned water to a boil. (I season my water generously with salt, pepper, and garlic powder. It should taste a bit salty)

Cook pasta until a little under al dente ( about 7 minutes)

Drain and set aside.

In a large saucepan, over medium heat, melt butter.

Whisk in flour and continue stirring until golden.

Slowly whisk in half n half.

Continue stirring until smooth.

Stir in 1 cup Colby Jack cheese until sauce is creamy.

Pour cheese sauce over macaroni, tossing to coat.

Pour macaroni into prepared pan. Set aside.

In a large bowl, add milk, 2 cups Colby Jack cheese, and 1/4 cup Smoked Cheddar.

Taste mixture and add salt and pepper until the mixture tastes seasoned to your liking.

Add in eggs and stir well to make sure the eggs are mixed in.

Pour egg mixture over the macaroni. (Use a spatula to help push the mixture throughout so that everything isn't just sitting on top). (see note)

Sprinkle the top with remaining cheeses. (I never need all of it)

Bake for 30-35 minutes. (may not need this long so check on it at the 25-minute mark)

Let sit for 10 minutes before serving.

https://www.youtube.com/watch?v=YVp_nA3vbt0

❤️ SUBSCRIBE: http://bit.ly/divascancookfan   It’s baked macaroni and cheese time! Because seriously, who can have too many delicious baked macaroni and cheese recipes????( This is my husband's favorite. Yep even over my sisters mac n cheese that he loves so much!)  This recipe is the love child of the two fan-favorited baked macaroni and cheese recipes on my site!  It’s super creamy, cheesy and so delicious! It’s the perfect middle ground for kids who love creamy mac n cheese and adults who love that baked, old-fashioned taste of southern, soul-food style mac n cheese.

This baked macaroni and cheese recipe doesn’t use velveeta, just simple ingredients! You’ll also love that it only uses colby-jack and smoked cheddar instead of several different varieties (which can get pretty expensive).

It’s pure southern, comforting goodness! 

GET FULL RECIPE: http://divascancook.com/creamy-baked-macaroni-cheese-recipe/
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🍕🍔🍰FAN FAVORITED RECIPES:🍦🍩🍟
How To Make Cake Pops: https://youtu.be/9BcBK2_nKmA
How To Make Baked Mac n Cheese: https://youtu.be/e8S1vFC8zYk
How To Make Crispy Fried Chicken: https://youtu.be/JXCmp1jMi0w

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Creamy Baked Macaroni & Cheese

Salami Roll Ups are the next addition to your holiday charcuterie boards! Whip this crowd-pleaser up in 10 minutes for a tasty snack.

Cream Cheese Salami Roll Ups

Salami slices (1 package)

Cream cheese (1 block, softened)

Dry chives

Dry onion

Garlic powder

Pepper (to taste)

Green olives (optional for garnish)

Pretzels (optional for serving)

In a bowl mix cream cheese, chives, onion, garlic powder, and pepper until well combined.

To make the salami rolls spread the cream cheese mixture on a salami slice and roll up

Secure the rolls with a toothpick.  Use can stack up to three rolls per toothpick.

If desired, place a green olive on the exposed end of the toothpick.

Serve with remaining filling and pretzels.

I make these with sweet Lebanon bologna and chive cream cheese. Always, a hit and couldn’t be easier to make.

I’m not a fan of salami but thought they looked pretty good. Tried them and they were good but olives do not go with the salami.

https://content.jwplatform.com/videos/OfxDFoj9.mp4

Salami Cream Cheese Roll Ups

TRIED &amp; TRUE* SOFT N CHEWY RED VELVET COOKIES WITH A CREAM CHEESE FILLING! EASY, FROM-SCRATCH COOKIE SANDWICH RECIPE

Red Velvet Cream Cheese Cookie Sandwiches

sugar

unsalted butter (room temperature)

buttermilk

vanilla extract

red food coloring

baking soda

cocoa powder

CREAM CHEESE FILLING

cream cheese

butter (room temperature)

Line a baking pan with parchment paper, set aside

In a large bowl cream together sugar and butter.

Mix in egg, buttermilk and vanilla extract.

Stir in red food coloring. Set aside.

In a separate bowl, whisk together flour, baking soda, salt, and unsweetened cocoa powder.

Stir dry ingredients into the wet ingredients just until combined.

Using a mini ice cream scoop, scoop out the dough and place 2 inches apart on a baking sheet. (roll the balls to make them smoother on the surface)

Bake for 7-8 minutes.

Remove from oven and let cookies sit in the pan for 1-2 minutes and then place on a cooling rack.

To make the cream cheese filling, cream together cream cheese, powdered sugar, butter and vanilla extract until combined.

Place filling in a piping bag.

Once cookies are cooled, pipe cream cheese filling in the center of a cookie and top with another cookie.

Place in the fridge for at least 3 hours to set the filling.

Store in the fridge.

My son is allergic to red food coloring. What would be the alternative to replace that? These are SO great but I want him to enjoy them too. Thank you!

My dough is really sticky. I am chilling. Hopefully, they bake well.

Made these for the office a few times and neighbors, love love love! Great receipt didn’t change a thang

omgosh ! they came out perfect and taste like a red velvet cake ! Thank you

I usually modify recipes that I find, but there was not a thing that I needed to change in this. It is absolutely perfect! I can't even tell you what a hit these cookies were when I brought them to work. I've been asked to make them over and over. Thank you for sharing!!

These were a hit on Chrustmas. In fact, I mad them again last night. The only thing is that I had to put the dough in the fridge so that I could handle it. Otherwise, it was sticky and I couldn’t do anything with it.

Hello Monique,

Thanks a million for this wonderful recipe. I live in Flagstaff, Arizona at 6,910  feet elevation, so I had to add a little more flour. Although if I had put the dough in the refrigerator, I'm sure that would have done the trick. These cookies had my Nephews fighting to have the last one! The presentation and taste of these red velvet delights are wonderful. Thank you for such an easy and delicious recipe. May God continually bless you and your love ones. Happy and prosperous 2018.
DW of Flagstaff, Arizona

Monique! You did your thang again girl! :) 
I just finished making these, they are very DELICIOUS and  easy to make! At first I side eye the softness of the cookies when I first placed them on the cooking rack. But you were correct, they turned out so soft  and chewy. I really appreciate the videos along with the recipes. 
I will absolutely make this again!  MERRY CHRISTMAS to you and your family.

Homemade, chewy brownies topped with from-scratch, soft batch chocolate chip cookies! Easy, crowd-pleasing recipe chocolate chip cookie brownies!

Homemade Brookies Bars Recipe | Chocolate Chip Cookie Brownie Bars

butter (softened)

brown sugar (packed)

white sugar

chocolate

brown sugar

eggs

vanilla

mini chocolate chips (optional)

Preheat oven 350 F.

Line a 8 X 8 pan with grease parchment paper, set aside.

To make the chocolate chip cookies dough, in a large bowl cream together butter, brown sugar and white sugar.

Beat in egg and vanilla extract.

Stir in flour, baking soda and salt until well combined.

Fold in chocolate chips. Set aside.

To make the brownie batter, in a large bowl cream together butter, brown sugar, and white sugar.

Beat in eggs and vanilla extract.

Stir in cocoa powder until combined.

Stir in flour and salt until all flour is incorporated.

Fold in mini chocolate chips if using.

Spread brownie batter into prepared pan into an even layer.

Drop the cookie dough by the spoonful over the batter until covered.

Stick additional chocolate chips into the cookie dough.

Bake for 35-40 minutes. (I prefer to remove them from the oven a bit early since I prefer my cookies a little on the undercooked side.) Remember it will continue to cook as it cools so be careful not to overbake. Check it at the 30 minute mark.

Remove from oven and place on a cooing rack to finish cooling.

Once cooled, cut into squares and serve.

Store in airtight container.

I LOVE this recipe SO much!!! I also make it in a mini muffin pan for tiny bite sizes, everyone always raves about it!  I love your cute energy, too

easy recipe and a huge hit in our house. It was ready at the thirty minute mark which usually you have to cook it longer. I don't have much experiance with baking or cooking but these turned out amazing and easy.

I'll start with saying I never post comments.  However, these brookies have been complimented with so much enthusiasm that I've made them twice in one week.  I'm going to make them again tonight.  And several people have asked for this recipe.  Absolutely spectacular, moist, dense, decadent.  PERFECT.

I made this for a work potluck. It was a hit. So much so, that our office is attending a conference out of town, and I was requested to make them again.

I've made this recipe twice this month already. Thanks.

This recipe was everything! I put caramel with mines! Fantastic! Thank you for sharing!

https://www.youtube.com/watch?v=Vt97UenWoEM

❤️ SUBSCRIBE HERE: http://bit.ly/divascancookfan Chewy brownies topped with soft-batch chocolate chip cookies, seriously what’s not to love? These chocolate chip cookie brownies are so easy to make from scratch and they are a true crowd pleaser. People just can’t seem to pass by a tray stacked full of these things without sampling one. I love that this recipe is so versatile! Swap out the chocolate chips for holiday m&m’s, add in different extracts, nuts, candies or cookie pieces for a totally new combination.

If you plan on making this for a large group then just double or triple the recipe! Also if you prefer a really gooey brownie over a chewy one you can cut back on the sugar by 1/2 cup, works like a charm! 

Vanilla ice cream and hot fudge or caramel is ALWAYS a good idea! Hey if you’re gonna be bad you might as well make it worth it!!!

HERE'S THE PRINTABLE RECIPE: http://divascancook.com/homemade-chocolate-chip-cookie-brownie-recipe-brookies/
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FAN FAVORITED RECIPES:
How To Make Cake Pops: https://youtu.be/9BcBK2_nKmA
How To Make Baked Mac n Cheese: https://youtu.be/e8S1vFC8zYk
How To Make Crispy Fried Chicken: https://youtu.be/JXCmp1jMi0w

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Music by Kevin Macleod

How to Make Chocolate Chip Cookie Brownies| Easy Homemade Recipe

Creamy bacon florentine pasta with a pound of bacon! Florentine sauce has sauteed onions, garlic and fresh spinach!

Bacon Florentine Pasta

oz thin spaghetti

olive oil

onions (diced)

chicken broth

parmesan cheese (can do half parmesan, half mozzarella) (shredded)

bacon

se salt & black pepper (to taste)

spinach (chopped)

Cook pasta according to package until al dente. Drain &amp; set aside.

In a large deep skillet, heat olive oil.

Add onions and saute until tender.

Add garlic and saute until fragrant.

Add butter and stir until melted.

Sprinkle in flour and cook until flour is golden, about 2-3 minutes.

Slowly pour in chicken broth and milk.

Let simmer, stirring often until sauce has thickened enough to lightly coat the back of a spoon.

Stir in parmasan cheese.

Taste and add salt and black pepper to bring out the taste.

Add the spinach, and simmer until spinach has wilted

Stir in noodles.

Plate and sprinkle on the bacon.

This woman blocked me because I said the recipe used too much bacon

I made this and everyone who ate it, loved it! I didn’t even get to take left overs for work. Bummer!

I made this recipe with the cheddar biscuits and my family is happy and satisfied thank you! It was delicious.

Thanks Monique, I tried this and it is a great pasta dish my family loved it, thank you again for this recipe it was delicious   . I use coconut milk instead of the cows milk. I will be making this recipe again

This was a very tasty pasta dish. I made it for the 2nd time tonight. 1st time I added mushrooms and tonight I added chicken (no spinach as I was out). Definitely a keeper!

Top 7 garlic herb recipes from across the web

The most viewed garlic herb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlic Herb Compound Butter for Ste...

Best Ever Filet Mignon with Garlic ...

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Bacon Florentine Pasta

Top 7 garlic herb recipes from across the web

The most viewed garlic herb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Herb Compound Butter for Ste...

Best Ever Filet Mignon with Garlic ...

Creamy Baked Macaroni and Cheese

Cream Cheese Salami Roll Ups

Red Velvet Cream Cheese Cookie Sand...

Homemade Brookies Bars Recipe | Cho...

Bacon Florentine Pasta

The most viewed garlic herb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine