Magnolia Table with Joanna Gaines: Season 2, Episode 3

Every once in a while, when our family is in the mood for a nice meal, but doesn't feel like going out to a restaurant, I like to plan a meal for a special night in. These dishes might require a little more time and prep, but the memories they help create are always worth it.

That said, I’m starting this episode with a really pretty appetizer that is quick and easy to pull together: Prosciutto-Wrapped Apples. For our sides, we’ve got Twice-Baked New Potatoes and Brussels Sprouts (tossed with pecans and bacon). And while the main course—Beef Tenderloin served with Horseradish Sour Cream—is definitely an important part of the meal, I’m always thinking ahead to dessert: Mocha Trifle Cups.

Even though the kids call this our “fancy” dinner, these nights are anything but formal. We come to the table as we always do—however we are. The only real difference is that we step up the menu a bit. And I think that’s what makes these moments at home even more memorable—when it feels like time stands still and it’s just us, turning what might have been an ordinary evening into a special night in.

Let’s get cooking!

Prosciutto-Wrapped Apples

_from Magnolia Table, Volume 2 Cookbook
_sliced apples, arugula, and white cheddar cheese wrapped in
pieces of salty prosciutto and drizzled with a balsamic reduction

Beef Tenderloin
with Horseradish Sour Cream

savory, rich, and tender meat marinated in a homemade brine

Brussels Sprouts

_from Magnolia Table Cookbook
_roasted Brussels sprouts tossed with crispy bacon, toasted pecans, and a balsamic reduction

Twice-Baked New Potatoes

from Magnolia Table, Volume 2 Cookbook
new potatoes baked once to cook and then stuffed with a mashed potato mixture, topped with cheese and baked again to perfection

Mocha Trifle Cups

from Magnolia Table Cookbook
creamy layers of chocolate mousse and cookie crumble, topped with fresh whipped cream