Cheesecake Crescent Rolls 

2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
Sugar
Local honey
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. 
Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little local honey. Let cool a bit, slice and eat.

Thanksgiving Veggie Tray

Just cut colored peppers, cucumbers, and carrots and arrange like this. 

Ruth Chris New Orleans Shrimp (Mock Recipe)

2 doz large (16/20) shrimp, peeled and de-veined

1 oz canola oil

3  tbs chopped green onions 

2 oz dry white wine

1 tsp fresh chopped garlic

4 tbs Lea & Perrins Worcestershire Sauce

1 tsp Tabasco

1/2 tsp cayenne

1/2 tsp paprika

2 sticks butter

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are almost done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. 

Rumaki

One of my Christmas favorites.
Wrap whole large water chestnuts in bacon
Drizzle with BBQ sauce cut with 10% Soy sauce
Bake at 375* for 30-45 minutes.

Beet and Carrot Pancakes

1 1/3 cups (packed) coarsely shredded peeled beets ( 2 medium beets)

1 cup coarsely shredded peeled carrots (2 medium carrots)

1/2 cup thinly sliced onion

1 large egg

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup all purpose flour

3 tablespoons olive oil 

Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.

Serve pancakes warm over sauteed greens with a dollop or sour cream.

Roasted Chickpeas

1 can organic chickpeas (drained)
1 tbs olive oil
Seasoning (I used Slap Yer Mama Cajun seasoning)

Preheat oven to 450*
Add Chickpeas to a bowl with olive oil, stir  and season
Place chickpeas on a sheet pan with foil
Roast 35-45 minutes stirring often after 20 minutes
Chickpeas will be done when crunchy
Season, cool, and serve

Tuna Noodle Casserole

1 tablespoon butter 

Click to enlarge

1/2 cup diced onion

1/2 cup diced celery

1 can cream of * soup, undiluted

1/4 cup milk

Salt/ pepper

1 cup frozen peas

2 (6-ounce) cans tuna packed in water, undrained

1/2- 3/4 cup crushed potato chips or crushed Cheez-Its

8 ounces packaged vegetable spirals pasta, cooked just to Al dente

Preparation:

Preheat oven to 400 degrees F. Prepare a glass casserole dish rubbed with butter or olive oil.

In a saucepan, saute onion and celery in the butter or olive oil until vegetables are tender. Add cream of * soup, milk, peas, and black pepper. Bring to a simmer, stirring to blend. When it begins to boil, turn off heat and gently fold in tuna with liquid.

Add cooked pasta and toss to coat with sauce. Pour into prepared casserole and top with Cheez-Its or potato chips. Bake, uncovered, 30 minutes until heated through and topping is lightly browned.

One Minute Eggnog

1 raw egg

1 tbs sugar
1/2 tsp vanilla
1/2 cup milk
Nutmeg
Alcohol, I use Jäger Holiday Spice
Add ingredients through cream to a glass and blend with an immersion blender incorporating air into the mix. It should increase by 30% or more. Add your choice of alcohol at this point. Stir, sprinkle with Nutmeg and serve.