I am constantly surfing Delish for food news and recipes and their cookbook is like my favorite thing in life.

Today I was cruising the site when I came across not one but TWO recipes I want to try in the upcoming weeks. Since I don’t want to forget, I’ll just share them with you and maybe you’ll want to make them too!

I LOVE CROISSANTS. I would eat them with everything if Brett liked them but he doesn’t so now they are a rare treat for me. I bet if I made this cheesy croissant casserole, he wouldn’t be complaining. In fact, I’m going to shock the world tomorrow morning and make this for breakfast.

It actually looks really easy to make. You need croissants (DUH) 6 slices bacon 8 eggs 3c. milk (preferably whole) 1c. heavy cream 2tbsp. finely chopped chives 2tsp. chopped thyme leaves Kosher salt Freshly ground black pepper Pinch cayenne 1c. shredded Gruyère, divided 1c. shredded mozzarella, divided Butter, for pan.

I would type out the recipe here but as always, Delish provided a video that shows you how to do it! Check it out HERE.  

Next, is something I wish I would have seen over the weekend so I could plan to make it for tomorrow but hey, I can make it to go with Christmas Day leftovers. Feast your eyes on this….

THAT is horseradish mashed potatoes and I need it. I LOVE horseradish. All you need is 3lb. (about 4 large) russet potatoes, peeled and chopped Kosher salt 1/2c. (1 stick) butter, plus more for serving 1/2c. milk 1c. sour cream 3tbsp. prepared horseradish Freshly ground black pepper Freshly chopped chives, for garnish.

The recipe only has two steps…

  1. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth.

    2.  Meanwhile, in a small saucepan over medium heat, melt butter with milk until warm. Pour mixture over potatoes and stir until creamy. Stir in sour cream and horseradish then season with salt and pepper. Transfer potatoes to a serving bowl and top with a pat of butter. Season with more pepper and garnish with chives before serving.

Y-U-M