Ingredients

• 2 ripened pears, mashed
• 2 ripened bananas, mashed
• 1 cup sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 3 eggs
• 3 1/4 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• For the Frosting: (from my kitchenaddiction.com)
• 1 cup sugar
• 1 tablespoon water
• 1/4 cup (4 tablespoons, 1/2 stick) unsalted butter
• 1/2 cup half and half (or cream)
• 1 teaspoon sea salt
• 1/2 cup shortening (or softened butter)
• 3-4 cups powdered sugar

Directions

1. Combine the dry ingredients together and set aside. Mix together the remaining ingredients in a large bowl leaving the bananas, pears for last. Stir in the dry ingredients and pour your mixture into individual greased muffin tins. Bake at 350 for 15-20 minutes until nice and golden brown. Top with Caramel Frosting
2. For the Frosting:
3. To prepare the caramel, combine the sugar and water in a saucepan. Heat over medium-high heat, stirring with a wooden spoon as the sugar melts. Stop stirring when the sugar starts to boil. Let the sugar boil until it is amber colored (but not too dark!). Remove the saucepan from the heat, and add the butter and the half and half. The caramel will foam up and steam, but that’s OK (just keep your face and hands clear and be careful!). Add the sea salt, and whisk vigorously until the caramel comes together. Cool to room temperature.
4. Transfer the caramel to a large mixing bowl. Add the shortening (or softened butter), and beat on medium speed until light and fluffy. Gradually add the powdered sugar, beating on medium speed, until the icing reaches a spreadable consistency.

Ingredients

• 1 1/2 pounds peeled and deveined shrimp, tails on
• 2 TBSP oil
• 2 TBSP butter
• 2 garlic cloves, minced
• 4 TBSP flour
• 2 cups chicken stock
• 1 onion, diced
• 1 tsp salt and pepper each
• 1 tsp cajun seasoning
• 2 TBSP fresh basil, chopped
• 2 TBSP fresh parsley, chopped
• 1/2 bunch green onions, chopped
• For the Grits:
• 6 cups water
• 3 cups of grits
• 1/2 tsp cajun seasoning
• 1/2 tsp black pepper
• 1/2 tsp jalapeno juice
• 1/4 cup cheddar cheese, shredded
• 1 stick butter
• 1/4 tsp garlic powder

Directions

1. In a large skillet or Dutch oven heat the oil and butter. Saute the onion and garlic for 5-6 minutes. Add in the flour and stir til combined. Slowly incorporate the chicken stock until the mixture is smooth and there are no lumps. Season with salt, pepper, cajun seasoning and herbs. Bring to a boil and add in the shrimp and green onions. Simmer for 3-4 minutes until the shrimp are pink and firm.
2. Meanwhile, to make the grits. Combine all ingredients in a medium sauce pan over medium to low heat. Bring to a boil then simmer for 10-15 minutes until the grits are smooth but still thick. We want them still thick in order to make the muffins. Grease a standard 12 cup muffin tin or a large 6 cup muffin tin and pour the grits into each cup 3/4 full. Bake at 350 for 20-30 minutes until nice and golden brown. Allow to cool completely before removing them from the pan. I typically slide a knife around the grits and then invert them onto a plate. Serve with the shrimp mixture and enjoy

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp ground cardamon
• 1 stick very cold butter, cut into small cubes
• 1/2 cup dried cranberries
• 3/4 cup eggnog

Directions

1. Combine the flour, baking powder, spices and salt in a medium bowl. Whisk to combine. Incorporate the butter into the flour with your hands, a mixer or a pastry blender. Mix in the cranberries and raisins. Form a well in the center and pour in the eggnog. Using a wooden spoon slowly mix well just until combined. Flour your work surface and turn out the dough. Form it into a rough rectangle with your hands. Flour the top surface lightly, then roll it to a thickness of about 1/2 inch thick. Fold it into thirds, then roll it again and fold in thirds. Roll it to about 1/2- to 3/4-inch thick then use a 2 1/2-inch biscuit cutter to cut rounds from the dough.
2. Place the rounds on a baking sheet. If you prefer crisp edges, keep them separated. If you prefer tender edges, arrange them on the sheet so the edges touch.
3. Bake at 400 degrees until the biscuits are lightly browned, 12-15 minutes.

Ingredients

• 3 TBSP Devo Olive Oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 garlic cloves
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can green chiles
• 1 tsp cumin
• 2 cups chicken broth plus 1+ cup water (water based on whether you like it chucky or soupy)
• 2 cans white beans, drained
• 1 ½ lbs chicken tenders
• 1 cup shreeded montery jack cheese
• 1 cup frozen corn
• ½ cup chopped cilantro
• 2 tsp Salt and pepper each
• 1 tsp oregano
• 1 tsp sugar
• 1 tsp Cajun seasoning
• 1 tsp paprika

Directions

1. Season the chicken tenders with 1 tsp salt and pepper each, paprika, sugar and oregano. Pan-sear the chicken tenders in 1 TBSP of olive oil in a large dutch oven or pot over medium to high heat until cooked. Remove the chicken and set aside.
2. Saute the onions, bell peppers and garlic in 2 TBSP of olive oil until slightly tender (they will continue to cook throughout the process). Add in the green chiles. Mix in the flour and stir until your veggies and flour are all incorporated (note we are not doing the traditional roux here). Pour in the warm chicken stock and whisk continually until there are no lumps. Season with the remaining salt, pepper and cumin.
3. Bring to a boil add in the frozen corn and beans.Simmer for 20-30 minutes. Before serving stir in the cilantro and top each individual bowl with shredded cheese.

Ingredients

• 2 cups AP flour
• 1 TBSP baking powder
• 3 TBSP sugar
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp paprika
• 1 chipotle chili, minced
• 1 stick cold butter cut into small pieces
• 3/4 cup cheddar cheese
• 3/4 cup chopped ham, drained
• 1/2 cup heavy cream
• 2 eggs

Directions

1. Combine flour, baking powder, paprika, sugar, salt, pepper and dill in a large bowl; cut in butter with a pastry blender or use a food processor and pulse on low until the mixture resembles coarse meal. If using a food processor, transfer the flour mixture to a large bowl and stir in cheese, chipotle chili and ham. Combine milk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist.
2. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Bake at 400° for 20 minutes or until lightly browned.

Ingredients

• a dozen or so slices of very soft, fresh white bread
• melted butter
• cinnamon sugar (1 cup sugar plus 3 TBSP cinnamon)

Directions

1. Preheat the oven to 375 degrees.
2. Cut the crusts from a slice of bread and roll until very thin. Spread both sides of the bread with melted butter and then sprinkle one side with the cinnamon sugar, making sure to cover very well. Fold each side into the middle and then gently roll up and place in a buttered mini muffin tin. Sprinkle with a little more cinnamon sugar. Alternately, you can fold the bread into a triangle, and then fold into another smaller triangle and place on a parchment-covered baking sheet.
3. When all of the rolls are made, bake for 15 to 20 minutes, or until they are just starting to turn golden brown and get a little crisp. Remove from the muffin tin to cool slightly before serving.
4. If desired, drizzle with some icing made with powdered sugar that's been moistened with a little milk.
5. These freeze really well. To reheat, place briefly in a microwave to thaw and then bake in a low oven (250 or 300 until warm and slightly crisp. Alternately, you can reheat them in foil in the oven.

Ingredients

• 1 Spaghetti Squash
• 1 pound of button mushrooms, sliced
• 1 1/2 cup Marinara sauce
• 1/2 cup Mozzarella cheese
• 3 TBSP freshly chopped chives
• 3 TBSP butter
• 1 garlic clove, minced
• 4-6 slices of bacon
• 1/2 tsp salt and pepper each
• 1/2 tsp thyme

Directions

1. Slice your squash vertically or horizontally.Scoop out the seeds on top and place the squash halves in a microwave safe casserole dish. Add in 1/4 cup of water into the base and cover with plastic wrap. Microwave on high for 8-10 minutes. Remove and allow to cool until you can handle it with your hands. Using a fork scrape out the strands of squash into a large bowl until you have a nice clean squash bash to use for baking. Set aside.
2. Meanwhile, cook your bacon in a medium saute pan or cast iron skillet. Once bacon is cooked, remove and set aside. Heat 3 TBSP of butter in the same pan and add in the garlic and mushrooms. Saute for 5-6 minutes over medium to low heat until the garlic is cooked and the mushrooms are nice and tender. Transfer in the spaghetti squash strands and chives. Season with the salt and pepper. Now divide the squash strands between the two hollow squash halves and top with marinara sauce and the cheeses. Bake at 450 for 5-6 minutes until cheese is nice, golden, bubbly and melted. Enjoy straight from the squash bowls!

Ingredients

• For the Dough:
• 1/2 cup warm water
• 1/2 teaspoon sea salt
• 2 1/2 tsp sugar
• 1 tsp Devo olive oil
• 1/4 teaspoon instant (rapid) yeast
• 1/2 TBSP softened butter
• 1 TBSP beaten egg
• 3 TBSP warm water
• 3/4 cup bread flour
• 4 TBSP mashed potatoes
• Barbecue Pork and Topping:
• 1 clove garlic, whole
• 3/4 cup chopped onion ( I prefer vidalia)
• 1 large can of beef broth (not stock)
• 3 lbs of boneless pork ribs
• 2 cups of bbq sauce ( you may use my recipe below or just use a bottle of your favorite bbq sauce)
• BBQ Sauce:
• 1 can of coca-cola
• 1 TBSP minced garlic
• 1 can of tomato paste
• 3 TBSP butter
• 1/4 cup honey
• 1/2 cup Worcestershire sauce
• 1/2 cup soy sauce
• 1/2 cup cider vinegar
• 1/2 cup cajun mustard or spicy brown mustard
• 1 TBSP chili powder
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt
• Topping:
• 1 small onion, sliced
• 1/4 cup diced green onions
• 3 TBSP butter
• 1/2 cup to 1 cup of shredded mozzarella cheese (amount of cheese depends on pizza or appetizer selection)

Directions

1. Combine the flour, yeast, and sugar. Then add the salt. Add the butter and mashed potato and mix. The dough should look clumpy. Add the water and egg and using a wooden spoon, mix well until it forms a loose dough. Knead the dough on a lightly floured surface for 1 minutes. Coat the dough with oil and place in a mixing bowl, covered, for 30 minutes-1 hour. Make sure to set it in a well ventilated but warm place.
2. Now, shape the dough into a ball by tucking the edges under.Let rest for about 15 minutes. Shape the dough into a large circle or rectangle on a pizza stone or baking sheet coated with spray and sprinkled with cornmeal. Rub the dough with the garlic and allow to rest for 30 minutes while you prepare the toppings.
3. Bake the dough in a 475 degree oven for 5-7 minutes then remove and top with the barbecue pork topping,cheese, caramelized onions and green onions. Bake for another 5-7 minutes or until the crust is a nice golden brown.
4. For the Onions:
5. Melt the butter in a small skillet and add in the sliced onions (white not green). Cook over medium heat for 6-8 minutes, stirring ever so often until the onions become tender and get that nice slightly crispy brown outer coating around the edges. Set aside.
6. For the Pork:
7. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. Transfer the shredded pork to a dutch oven or large baking dish and stir in the bbq sauce. Bake in the oven at 350 for another 30 minutes!
8. For the Sauce:
9. Mix all ingredients in a medium saucepan. Bring to a boil then reduce heat to a simmer and cook for 30 minutes.