Trout with garlic lemon butter herb sauce

Ingredients

• 1.5 pounds trout - 2 large fish fillets with skin on the bottom
• 2 tablespoons olive oil
• 1 tablespoon Italian herb seasoning
• salt, to taste
• 4 garlic cloves, diced
• 3 tablespoons lemon juice, freshly squeezed
• 2 more tablespoons white wine
• 2 tablespoons butter, softened
• 2 tablespoons parsley, chopped

Instructions

1. Season the top of fish fillets with Italian herb seasoning and salt. Fish fillets will have skins on the bottom - no need to season the skins.
2. In a large skillet, heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets over to the other side, skin side down. Cook for another 2-4 minutes on medium heat (to prevent oil from burning). Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
3. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
4. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
5. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

New orleans bbq shrimp and grits

Ingredients

• 1/4 cup olive oil
• 1/4 cup unsalted butter
• 12 cloves garlic, smashed and peeled
• 2 bay leaves
• 4 sprigs fresh thyme
• 3 tablespoons dry sherry
• 1 tablespoon paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 cup diced tomatoes
• 2 tablespoons heavy cream
• 1 pound fresh or frozen large shrimp in shells, peeled and deveined
• 2 cups cooked grits
• To garnish, diced green onions and diced bacon

Instructions

1. In a large cast-iron skillet, combine olive oil, butter, garlic, bay leaves, and thyme.
2. In a medium bowl, combine sherry, paprika, Worcestershire sauce, and kosher salt.
3. Add shrimp. Toss to combine. Add shrimp mixture to the hot skillet.
4. Add diced tomatoes and cook and stir shrimp for about 2 minutes then add in heavy cream and turn heat down to reduce and thicken sauce.
5. Serve shrimp over cooked grits and garnish with diced green onions and bacon.

Chicken escalope with mushroom sauce

Ingredients

• 2 8-ounce chicken breasts
• 1 cup flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 eggs
• ¼ cup of milk
• 1 cup seasoned bread crumbs
• 1 14-ounce can chicken stock or home made
• 1 cup whole milk
• 4 tablespoons butter
• 4 ounces shallots,sliced
• 8 ounces button mushrooms, sliced
• 1 tablespoon fresh thyme, minced
• 2 tablespoons flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Zest from one whole lemon
• 2 tablespoons butter
• 2 tablespoons vegetable or canola oil
• Juice from half a lemon
• 2 tablespoons fresh parsley, chopped

Instructions

1. Butterfly the chicken breasts to get them uniform in size before pounding. To do this, run a sharp knife under the tenderloin side from the inside center, through the thick tenderloin, almost to the edge and then fold it open. Then turn the breast around and do the same by running the knife from the center through the thickest part out almost to the edge and fold that open. Cover with plastic wrap and pound to about ¼ inch thick. Repeat for other breast then cut both breasts in half to yield four pieces.
2. Mix flour, salt and pepper in a medium bowl. Mix eggs and milk in a second bowl. Place seasoned bread crumbs in a third bowl.
3. Dredge each piece in the flour, shake off excess and then coat with egg wash. Finally coat with the breadcrumbs and lay out on a plate. Place the plate in the refrigerator while making the sauce.
4. In a small pan, cook stock and reduce to one cup. Add milk, heat and hold on low.
5. In a medium skillet over medium heat, melt the 4 tablespoons of butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will give up some liquid then the liquid will evaporate, about five minutes. Add flour and stir and cook for three more minutes.
6. Add milk and stock mixture to mushroom mixture one third at a time, stirring as you go.
7. Season with salt, pepper and lemon zest. Reduce flame to low and hold while you cook chicken.
8. In a large sauté pan over medium to medium high heat, melt 2 tablespoons of butter with the two tablespoons of oil until hot.
9. Remove chicken from refrigeration and fry pieces in hot fat until browned on both sides. Because they are pounded thin, they will only take but a few minutes on each side.

Spicy cilantro garlic shrimp

Ingredients

• 5 tablespoons olive oil
• 2 tablespoons butter, softened
• 2/3 cup finely chopped cilantro
• Juice of 1 lime
• 4 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 1 Habanero pepper, minced
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound large shrimp, cleaned, peeled, tails

Instructions

1. Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour.
2. Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking.
3. Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill  with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Yields up to 4 servings as an appetizer.

Twice baked potatoes

Ingredients

• 4 large russet potatoes
• 2 tablespoons canola or vegetable oil
• 4 ounces softened cream cheese
• 1/4 cup softened butter
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup shredded Cheddar cheese, divided
• 1/2 pound bacon, cooked until crisp then crumbled
• 1/3 cup chopped green onions or chives

Instructions

1. Preheat oven to 375F. Remove butter and cream cheese from refrigerator to allow to come to room temperature while potatoes bake.
2. Prick each potato a few times each with a fork. Rub the outside of each potato with a small amount of oil. Place potatoes directly on oven rack and bake until soft when pressed, about an hour or so. Remove from oven and cool until you can comfortably hold them in your hands.
3. Place cream cheese and butter into mixing bowl. Slice each potato in half lengthwise then gently scoop out the potato into the bowl, leaving a thin potato shell. Add sour cream, milk, salt and pepper to taste, mixing together until smooth and creamy.
4. Scoop the mixture back into the potato shells. Top with cheese and bacon crumbles. Bake until cheese is melted and potatoes are heated through, about 15-20 minutes. Garnish with chopped green onions or chives and serve immediately.

Apple crisp stuffed baked apples

Ingredients

• 8 apples
• 4 tablespoons butter
• ⅓ cup brown sugar
• ½ teaspoon cinnamon

Crumble topping

• ½ cup flour
• ¼ cup oats
• ⅓ cup brown sugar
• ¼ cup sugar
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 4 tablespoons butter, chilled and cut into cubes

Instructions

1. Preheat oven to 400 degrees.
2. First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
3. Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat.
4. Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh or save it for another recipe.(See Note) You don't need to get every little bit out, just enough to make a "bowl" for the filling.
5. Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.
6. Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired.

Bacon beer cheese dip

Ingredients

• ½ pound bacon slices
• 1 tablespoon butter
• ½ yellow onion, diced
• 1 tablespoon Dijon mustard
• 1 tablespoon stone ground mustard
• 8 ounces cream cheese, softened
• 1 12 ounce beer, preferably an IPA or dark brown ale
• 6 cups shredded sharp cheddar cheese, about 8 ounces
• Generous dashes of hot sauce such as Frank's or Tabasco
• Kettle Brand Chips for dipping

Instructions

1. Heat oven to 350 degrees F.
2. Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy then remove and place on a paper towel lined plate. Cool and then chop or tear the bacon into rough pieces. Discard the bacon grease.
3. In a medium high sided skillet or saucepan on medium heat, melt the butter. Add the onions and cook until soft, about 3-4 minutes. Whisk in the mustard and then add the beer, scraping up the bits from the bottom of the pan. Increase the heat and bring to a boil and cook for 5 minutes stirring occasionally. Add the cream cheese then reduce the heat to medium. Whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat. Set aside ¼ cup of the shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all of the cheese has been added. Stir in ¾ of the bacon, saving the rest for the top of the dip.
4. Spray a 1 quart baking dish with cooking spray. Pour the dip into the dish and top with the remaining ¼ cup cheddar cheese and the rest of the crumbled bacon.
5. Bake for 20-25 minutes or until the dip is bubbling. Serve warm with potato chips.

Potato and cheese pierogis

Ingredients

Pierogi dough

• 2 ½ cup all-purpose flour
• 1 cup sour cream
• 1 large egg and 1 large yolk, beaten
• 4 tablespoons unsalted butter, melted
• ½ teaspoon salt

Pierogi filling

• ¾ lb. medium Yukon Gold Potatoes
• 1 ½ yellow onions, sliced
• 3 tablespoons sour cream
• 1 ½ tablespoons Dijon mustard
• 3 tablespoons unsalted butter, softened
• ¼ lb. Gruyere cheese, grated
• Salt and pepper to taste
• minced ham

Instructions

Dough

1. In a large bowl, mix all ingredients together until just combined. 
2. Turn dough out onto a lightly floured surface and knead a few times until dough is pulled together. 
3. Cover with plastic wrap and allow to rest at room temperature while one mixes the filling.

Filling

1. Start to boil a large pot of water. While water is coming to a boil, brown onions in a pan with ½ tablespoon of butter. Continue to brown until onions are completely caramelized. Remove from heat. When water has come to a boil, add potatoes, skins on, and boil for 15-20 minutes or until soft when pricked with knife. Drain, and then peel as soon as possible.
2. Mash potatoes in a large bowl with a fork or potato ricer. Mix in the caramelized onions, sour cream, Dijon, 2 ½ tablespoons butter, and Gruyere. Salt and pepper to taste.

Assembling

1. Turn dough out onto a lightly floured surface. Knead a couple of times and then roll out until 1/8 of an inch thick. Cut into 20-25 round using a 3 ½ inch biscuit cutter or drinking glass. Place rounds on a floured baking pan. Scoop a flat tablespoon of filling onto half of each round and brush water on half of each round. Fold round over, sealing the edges and making sure no filling escapes or oozes out. This is very similar to gyoza making, but requires less finesse as crimping is optional.
2. Boil pierogi in boiling water for 5 minutes each. At this point, the pierogi can be stored in the refrigerator for three days or at room temperature for a couple of hours in a shallows baking dish and well coated in vegetable oil. Brown pierogi in butter or bacon fat before serving. Salt and pepper to taste and sprinkle with parsley. Serve hot.

Copycat hooters buffalo shrimp

Ingredients

• 20 large shrimp, peeled, deveined
• 1 egg, beaten
• 1 tablespoon sandwich mustard
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• cooking oil
• minced parsley to garnish

Corn Flour Batter

• 1 cup cornmeal
• 1 cup flour
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper

Buffalo Sauce

• 1 stick butter, unsalted
• 1 cup hot sauce
• 1/2 lemon juiced
• 1 teaspoon garlic powder

Instructions

1. Pre heat oil in a large pot to 350 degrees.
2. Rinse, peel, devein shrimp, leave tail intact if desired.
3. Mix egg with mustard.
4. Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.

Corn Flour

1. Mix all ingredients together in a freezer bag, shake well.
2. Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
3. I would do this in 2-3 batches.
4. Cook shrimp for 2 minutes on each side.
5. Drain on paper napkin.
6. Immediately toss shrimp in buffalo sauce

Buffalo Sauce

1. Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
2. Stir

Pineapple banana bread

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup mashed ripe banana
• 1/3 cup drained crushed pineapple
• 1/2 cup flaked coconut
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
2. Bake at 350-f degrees for 65-70 minutes or until bread test done.
3. Cool in pan 10 minutes; remove to a wire rack.

Pumpkin pecan cobbler

Ingredients

• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla

Topping

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. 
5. Pour hot water over the entire thing and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Easy Chicken Marsala

Ingredients

• 6 oz.sliced, fresh mushrooms
• 1 large boneless, skinless chicken breast
• 2 large cloves garlic, minced
• 2 tbs butter
• 1 tbs olive oil
• seasoned breadcrumbs
• 2 cups marsala wine
• 1/4 cup heavy cream
• cooked pasta, if desired

Instructions

1. Slice mushrooms and pound chicken breast with a mallet between 2 sheets of wax paper to about 1/4 inch. Dredge breast in seasoned crumbs.
2. Heat a heavy stainless or cast iron pan (don’t use non-stick). Add the butter and the olive oil till butter melts and is bubbly. Add chicken breast and brown on both sides.
3. Remove browned breast. Add additional olive oil and saute mushrooms and garlic.
4. Deglaze pan with wine.
5. Add browned chicken breast back to pan. Bring to boil, reduce heat, cover and simmer for 30 min.
6. Remove chicken from pan. Add cream and reduce sauce 50%.
7. Serve over cooked pasta, if desired.

Tequila-Lime Cheesecake Bars

Ingredients

• ¼ cup butter
• 1¼ cup graham cracker crumbs
• 16-oz cream cheese
• ½ cup granulated sugar
• 2 tablespoons lime zest
• 4 tablespoons lime juice
• 2-4 tablespoons tequila
• 2 tablespoons cointreau
• 2 tablespoons heavy cream
• 2 eggs

Instructions

1. Pre-heat oven to 350 F.
2. Line a 9 X 9 inch pan with aluminum foil and spray with oil.
3. To make crust: melt butter in a medium bowl. Stir in graham cracker crumbs until combined. Press gently in the bottom of the foil-lined pan.
4. Beat together cream cheese and sugar until smooth and fluffy. Add lime juice & zest, tequila, cointreau and cream. Mix until completely combined *make sure to scrape the sides of the bowl. Beat in eggs, one at a time.
5. Pour cream cheese mixture over graham cracker crust, spread into corners. Bake for 20-25 minutes, until the center sets up.
6. Allow to cool completely in pan, then refrigerate for at least 3 hours. Cut into squares.

Melt-in-your-mouth-pumpkin cookies

INGREDIENTS

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour

Frosting

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 3 to 4 cups powdered sugar
• ground cinnamon sprinkled on top

DIRECTIONS

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. 
2. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. 
3. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. 
4. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
5. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

Frosting

1. In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. 
2. Stir in milk and 1 teaspoon of vanilla. 
3. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

SIMPLE TOFU QUICHE

Ingredients

CRUST

• 3 medium-large potatoes
• 2 Tbsp melted vegan butter
• 1/4 tsp sea salt and pepper

FILLING

• 12.3 ounces extra firm silken tofu, patted dry
• 2 Tbsp nutritional yeast
• 3 Tbsp hummus
• Sea salt and black pepper
• 3 garlic cloves, chopped
• 2 leeks, thinly sliced and thoroughly cleaned and dried
• 3/4 cup cherry tomatoes, halved
• 1 cup chopped broccoli

Instructions

1. Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.
2. Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. 
3. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.
4. Bake for 22-27 minutes or until golden brown all over. Set aside.
5. While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. When you take out the crust, lower heat to 400 and continue baking until soft and golden brown. Set aside and lower oven heat to 375 degrees.
6. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.
7. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
8. Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
9. Let cool briefly and then serve with fresh herbs or green onion.
10. Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

New Orleans Shrimp and Artichoke Soup

Ingredients

• 1 Large Jar Quartered Artichokes, drained
• 2 Cups Chicken Stock
• 5 Green Onions, Ends trimmed, slice thin green and white parts, reserve a TBS for garnish
• 1 TBS Fresh cut Thyme leaves
• 1/4 Cup Flour
• 1/4 Cup Butter
• 4 Cups Heavy Cream
• 1 Pound Medium Sized Shrimp
• 2 TBS Cajun Spice Mix
• 1 Pinch Paprika for garnish

Instructions

1. Combine Artichoke, chicken stock, green onions, Cajun spices, thyme leaves
2. Bring to boil and then reduce to a simmer for about 12 minutes.
3. Combine butter and flour in a large saute pan over medium heat and stir for 5 minutes to make a roux. It is very important to stir constantly while the roux is cooking.
4. Stir in heavy cream to roux and whisk til mixed
5. Add the roux/cream mix to the simmering pot.
6. Continue simmering for 10 more minutes
7. Add shrimp and simmer for 3 minutes only
8. During the three minutes, in a small saute pan over medium high heat, melt 2 TBS butter and combine with 1 TBS of Cajun spices. Saute the remaining few shrimp in the butter/spice mix.
9. Serve with Green Onions and parsley for garnish.
10. Add a little extra heat if desired.
11. Garnish with the spiced shrimp and a bit of paprika.

Browned Butter Pecan Sandies

Ingredients

• 1 cup unsalted butter, cut into small pieces
• 1 cup chopped pecans
• 3/4 cup powdered sugar
• 1/4 cup packed brown sugar
• 4 tablespoons half-and-half or light cream
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 2 cups unbleached all-purpose flour
• Coarse sugar
• 36 pecan halves
• maple syrup

Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a medium saucepan, stir the butter over medium heat until melted, stirring constantly. Continue to cook the butter over medium heat, simmering, stirring often. The butter will soon start to bubble and foam. As the butter foams, keep stirring and reduce heat if needed. Keep a close look at the butter and as soon as it starts to turn brown, add chopped pecans. The mixture will foam even more. Continue cooking the butter with chopped pecans, constantly stirring, for not more than 1 minute, on low heat. Make sure to watch closely not to burn chopped pecans. Remove from heat and immediately pour this butter-pecan mixture into a separate, cool heatproof bowl. DO NOT LEAVE the butter with chopped pecans in the same pan you cooked them, otherwise butter and pecans will burn! Cool the butter-pecan mixture in a separate heat-proof bowl for about 20-30 minutes, or even longer, depending on your kitchen temperature. The butter-pecan mixture should thicken and solidify.
3. Add powdered sugar, brown sugar, 3 tablespoons half-and-half, vanilla, and salt into the cooled butter-pecan mixture and stir until sugars are smoothly incorporated.
4. Mix in the flour until dough forms. If mixture is too crumbly and doesn't hold together, add small amounts of additional half-and-half, and continue to work the mixture. The dough should look like on my photo above.
5. Divide dough into 4 equal portions. Divide each 1/4th of the dough into 9 equal balls. Roll each ball in coarse sugar. Place balls about 2 1/2 inches apart on parchment-lined baking sheets; press a pecan half firmly into each ball. If edges of the cookies crack, just push back together.
6. Bake one baking sheet at a time for 13 minutes until cookies start to brown.
7. Transfer baking sheet to a wire rack. Let cool 10 minutes for cookies to firm up. Using a wide spatula, transfer cookies to wire rack.

Optional

• Brush pecans on top with maple syrup. Do it only to a few cookies, try them, and brush more cookies, if desired.

GARLIC HERB AND CHEESE BREAD

Ingredients

• 500g plain flour
• 1/2 tablespoon dried yeast granules
• 1/2 tablespoon salt
• 1/2 tablespoon sugar
• 1/2 teaspoon bread improver
• 325ml water at room temperature
• 1/2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/3 cup chopped continental parsley
• 1/3 cup chopped basil
• 1/4 cup chopped rosemary leaves
• 1 tablespoon butter
• 200g Grated Philly and Tasty cheese

Instructions

1. Mix the flour, yeast, salt, sugar and bread improver together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.
2. Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the texture is smooth and elastic.
3. Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size – this can take 1 – 1.5 hours depending on the weather.
4. When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten.
5. Spread the top of each with 1/2 butter then scatter the crushed garlic, herb mixture and grated philly and tasty cheese over both rectangles.
6. Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.
7. Grease or line your loaf tins, and then stack the squares on top of each other, turn the stack on its side and place them into the tins. Cover the tins in glad wrap and set aside for 30 minutes.
8. At this stage, if you want to freeze the loafs you can.
9. Preheat oven to 190° Celsius.
10. Remove the glad wrap from the loaf tins and bake in the over for 55 minutes until the tops are golden. Remove from pan and let it rest for 10 minutes before removing from the tin and serving warm.

Italian Roasted Garlic & Parmesan Potatoes

Ingredients

• butter, for greasing the pan
• 2 pounds russet potatoes
• ¼ cup olive oil
• 1 teaspoon Italian seasoning, crushed between fingertips
• 4 minced cloves garlic
• salt and pepper
• ¼ cup grated Parmesan cheese, divided
• red pepper flakes, optional
• fresh chopped parsley, for garnish

Instructions

1. Preheat the oven to 400 degrees F. Generously butter an 8x10-inch casserole dish.
2. Peel and cut the potatoes in half lengthwise then lay each half flat and slice lengthwise into ½-inch wide half moons.
3. Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
4. Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon black pepper and half the Parmesan.
5. Pour into the casserole dish and scoop out any spices or garlic left in the bowl.
6. Sprinkle a tablespoon of Parmesan over the top and drizzle with a tablespoon of oil.
7. Bake 30 minutes then remove from the oven and toss well. Sprinkle the remaining Parmesan on top and drizzle with the remaining oil.
8. Bake 25 more minutes. Toss well and season to taste with more salt and pepper if needed.
9. Place them in a serving dish and pour any remaining oil at the bottom of the pan over them and garnish with a little fresh parsley.

Pumpkin Cream Cheese Swirl Bars

Ingredients

• 230g unsalted butter, softened to room temperature
• 200g packed light or dark brown sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 228g pumpkin puree
• 250g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 and 1/2 teaspoons pumpkin pie spice1
• 3/4 teaspoon salt

CREAM CHEESE SWIRL

• 224g brick-style cream cheese, softened to room temperature2
• 50g granulated sugar
• 1 large Eggland's Best egg, at room temperature
• 1 teaspoon vanilla extract
• 32g pepitas tossed in a sprinkle of ground cinnamon

Directions

1. Adjust the oven rack to the lower third position and preheat oven to 350°F. Grease or line the bottom and sides of a 9x13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined. The mixture will look curdled; that's ok.
3. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. The rest will be added in step 5.
4. In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Drop random spoonfuls on top of the pumpkin batter.
5. Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Both mixtures are thick, so go slowly. Jiggle the pan back and forth to get the layers to settle into the pan. Don't worry if it looks messy; everything will come together in nice swirls as the bars bake. Sprinkle cinnamon-pepitas on top of the swirled batter.
6. Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week. They're SO good on day 2!
7. Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container in the refrigerator until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.