ColoPam

I made it just as the recipe stated only added 1/2 tsp of peppermint extract and rolled it into bonbons, some coated with crushed candy cane, others cocoa and jimmies. Just like I remember my mom making all thise years ago. Delish!

I haven’t made spritz cookies in over 30 years and as I remember, it was always hit and miss if the dough was going to cooperate. Feeling nostalgic, I got a new press and every cookie in my first batch was a struggle, so I tried this recipe which was essentially the same only with powdered sugar instead of granulated. Don't know if it was the recipe, me getting used to the press or just luck of the draw, but I had much more success. I did freeze the pans first, and that appeared to help the pans "grab" the dough. And I added just a tad extra (tbls?) of butter since I'm in a dry climate. Made a huge batch of impressive cookies. Will turn this into my go to recipe!

In my 27 years of marriage, I think I've made standing rib roast twice with such disappointing results, I never wanted to risk it again. But this year my husband was having nostalgic feelings of the Christmas roast his mom used to make - how good the house smelled, the seasoning on his favorite end cut, and I have to admit, my childhood had the same memories. So we tried it again with 6.5 pound "choice" bone-in cut from Costco (not the really pricey "prime" that they had too, although I was tempted based on past experiences). I used Weber Gourmet Burger seasoning and followed Foolproof cooking schedule to a tee despite the skepticism of my mom, his dad and even hubby. The house smelled wonderful for hours, the second cooking was about 35 minutes and gave hubby his medium end cut and the rest of us a medium rare middle and despite the original skepticism, by the time we cut it open, we agreed that with Foolproof we had brought back the Christmas dinners like Mom used to make.