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Good to the last drop!
On medium high heat, cook mushrooms caps, turning them several times until browned. Do not lower the heat. Remove from pan. Saute garlic with the butter on medium low heat, add brandy and reduce by half. Add the cream, tarragon, salt and pepper. Reduce by a 1/4. Add the Parmesan cheese and let melt while stirring.
Add the escargot and heat through for about 1 minute. Place the mushrooms in the shallow cups of the escargot dish or on a small plate and fill each mushroom with an escargot. Add additional escargot to the dish and spoon the sauce over. Garnish with parsley and serve with toast points.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!