Spiced Pumpkin-Swirl Cheesecake Recipe

Prep Time: 55 Minutes
Bake Time: 1 hour + Cooling
Makes: 12 Servings

Ingredients: 
- 2 Cups of Pecan Halves; Toasted
- 2 Tbsp. of Brown Sugar
- 3 Tbsp. of Butter; Melted
Filling Ingredients: 
- 3 Pkg. (8 oz each) of Cream Cheese; Softened
- 1 Cup of Packed Brown Sugar; Divided
- 3/4 Cup of Sour Cream
- 2 Tsp. of Vanilla Extract
- 3 Eggs; Lightly Beaten
- 1 Cup of Canned Pumpkin
- 1 Tsp. of Ground Cinnamon
- 1/2 Tsp. of Ground Ginger
- 1/4 Tsp. of Ground Cloves
- 1/4 Tsp. of Ground Nutmeg

Instructions:
1. Preheat oven to 325F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18-in square). Wrap foil securely around pan.

2. Place pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of the prepared pan. Place pan on a baking sheet. Bake for 15 to 20 minutes or until lightly brown. Cool on a wire rack.

3. In a large bowl, beat cream cheese and 3/4 cup of brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended.

4. In another bowl, combine the pumpkin, spices and remaining brown sugar. Stir in 1 1/2 cups of the cream cheese mixture.

5. To layer, pour 1 1/2 cups of the plain cream cheese mixture over the crust. Gently spread 1 1/3 cups of the pumpkin mixture over top. Repeat these layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

6. Bake for 60 to 70 minutes or until the center is just set and top appears full. Remove the springform pan from the water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

To Toast Nuts: Spread in a 15x10x1-in baking pan. Bake at 350F for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Bon Appetit! 

Pistachio-Turkey Meatballs in Orange Sauce Recipe

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Makes: 4 1/2 Dozen

Ingredients:
- 2/3 cup of Chopped Pistachios
- 2 Green Onions; Finely Chopped
- 1/4 Cup of Dry Bread Crumbs
- 1 Egg; Lightly Beaten
- 1 Tsp. of Grated Orange Peel
- 1/2 Tsp. of Salt
- 1/8 Tsp. of Pepper
- 1 Lb of Ground Turkey
- 1 Italian Sausage Link (4 oz); Casing Removed
Sauce Ingredients: 
- 3 Tbsp. of Butter
- 1 Tbsp. of Olive Oil
- 1/4 Cup of Finely Chopped Sweet Red Pepper
- 1/8 Tsp. of Crushed Red Pepper Flakes
- 2 Tbsp. of White Wine
- 4 Tsp. of Cornstarch
- 1 Cup of Orange Juice
- 1/2 Cup of Reduced-Sodium Chicken Broth
- 1 Tbsp. of Honey
- 1/2 Tsp. of Grated Orange Peel
- 1 Tbsp. of Minced Fresh Basial
- 2 Tbsp. of Chopped Pistachios

Instructions:
1. Preheat oven to 375F. In a bowl, combine the first seven ingredients. Add turkey and sausage; mix lightly but thoroughly. Shape into 1 inch balls. Place on greased racks in shallow baking pans. Bake 18 to 20 minutes or until cooked through.

2. In a large skillet, heat butter and oil over medium heat. Add the red pepper and pepper flakes; cook and stir for 2 to 3 minutes or until the red pepper is tender. Add wine, cook for another minute.

3. In a small bowl, whisk cornstarch, orange juice,  chicken broth, honey and orange peel until blended. Stir into pan. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in basil and meatballs. Sprinkle with pistachios.

Bon Appetit!

Mushroom, Walnut & Thyme Cheesecake Recipe

Prep Time: 35 Minutes + Cooling
Bake Time: 25 Minutes + Chilling
Makes: 24 Servings

Ingredients: 
- 1 Cup of Dry Bread Crumbs
- 1/4 Cup of Butter; Melted
Filling Ingredients: 
- 1 Tbsp. of Butter
- 1/2 lb. of Baby Portobello Mushrooms; Chopped
- 1 Garlic Clove; Minced
- 1/3 Cup of Chopped Walnuts
- 1 Tbsp. of Minced Fresh Thyme or 1 Tsp. of Dried Thyme
- 1 Tsp. of Reduced-Sodium Soy Sauce
- 1/4 Tsp. of White Pepper
- 2 Pkg. (8 oz each) of Cream Cheese; Softened
- 1/2 cup of Plain Greek Yogurt
- 2 Eggs; Lightly Beaten

Instructions: 
1. Preheat oven to 325F. In a small bowl, mix bread crumbs and butter. Press onto bottom of a greased 9-in springform pan. Place pan on baking sheet. Bake for 15 to 17 minutes or until golden brown. Cool on a wire rack.

2. In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook for 1 minute longer. Stir in walnuts; cook until toasted. Stir in thyme, soy sauce and pepper. Remove from heat; cool completely.

3. In a large bowl, beat cream cheese until smooth. Beat in yogurt. Add eggs; beat on low speed until blended. Fold in mushroom mixture. Pour over crust. Return pan to baking sheet.

4. Bake 25 to 30 minutes or until center of cheesecake is just set and top appears dull. Cool 10 minutes on a wire rack. Loose sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

TIP: Chill this savory cheesecake overnight. On Turkey Day, spread it on crackers, crusty bread, and even apple slices.

Bon Appetit! 

Chocolate Eggnog Pie Recipe

Prep Time: 45 Minutes + Chilling
Makes: 8 Servings

Ingredients:
- 1/2 Cup of All-Purpose Flour
- 1/3 Cup of Ground Walnuts
- 3 Tbsp. of Brown Sugar
- 1 Tbsp. of Baking Cocoa
- 1/4 Cup of Reduced-Fat Butter; Melted
Filling Ingredients:
- 1/2 Cup of Sugar
- 2 Tbsp. of Cornstarch
- 2 Cups of Reduced-Fat Eggnog
- 2 1/2 Tsp. of Unflavored Gelatin
- 1/2 Cup of Cold Water; divded
- 2 Tbsp. of Baking Cocoa
- 3/4 Tsp of Rum Extract
- 2 Cups of Reduced-Fat Whipped Topping
- Addtional Reduced-Fat Whipped Topping; Optional
- Ground Nutmeg; Optional

Instructions:
1. Preheat oven to 375F. In a small bowl, mix together flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press the mixture into an ungreased 9-in pie plate. Bake for 8 to 10 minutes or until set. Cool crust completely on a wire rack.

2. For filling, in a heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat.

3. In a microwave-safe bowl, sprinkle gelatin over 1/4 cup of cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture.

4. Divide mixture in half. In a bowl, whisk cocoa and remaining water until blended; stir into one half of eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set.

5. Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over the top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped toppings and sprinkle with nutmeg.

Bon Appetit!

Green Bean Casserole Recipe

Prep Time: 10 Minutes
Bake Time: 30 Minutes
Makes: 12 Servings

Ingredients:
- 2 Cans (10 3/4 oz each) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
- 1 Cup of Milk
- 2 Tsp of Soy Sauce
- 1/4 Tsp of Ground Black Pepper
- 8 Cups of Cooked Cut Green Beans
- 2 2/3 Cups of French's French Fried Onions

Instructions:
1. Stir the soup, milk, soy sauce, black pepper, beans and 1 3/4 Cup of Fried Onions into a 3-qt casserole dish.

2. Bake at 350F for 25 minutes or until bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining fried onions.

3. Bake for 5 minutes or until the fried onions are golden brown.

Bon Appetit!

Marmalade French Toast Sandwiches Recipe

Start to Finish: 25 Minutes
Makes: 6 Servings

Ingredients:
- 1 Container (8 oz) of Whipped Cream Cheese
- 12 Slices of Sourdough Bread
- 3/4 Cup of Orange Marmalade
- 4 Eggs
- 2 Tbsp of 2% Milk
- Maple Syrup is optional

Instructions
1. Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk.

2. Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast for 2 to 3 minutes on each side or until golden brown. If desired, serve with syrup.

Bon Appetit!

Holiday Sausage Stuffing Recipe

Ingredients:
- 1 Pkg of Johnsonville Mild Italian Sausage (Ground or Decased Links)
- 12 Slices of Frozen Garlic Toast
- 1/2 Cup of Butter
- 1 Tsp of Rubbed Sage
- 2 Medium Onions; Chopped
- 2 Eggs, lightly beaten
- 2 Cups of Celery; Chopped
- 2 Cups of Chicken Broth
- 1 Cup of Green Pepper; Chopped
- Salt and Pepper

Instructions
1. Bake garlic toast in a 425F oven for 10 minutes; cool and cut in 1 1/2 inch pieces.

2. Transfer the pieces of the garlic toast into a bowl; lower oven to 325F. In a large skillet, brown and cook crumbed sausage until no longer pink. Drain, remove from skillet and set aside.

3. In the same skillet, melt butter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine the sausage, vegetable mixture, garlic toast and sage. Add eggs and broth; toss gently. Salt and pepper to taste.

4. Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Check internal temperature with a meat thermometer; it should read 165F when done.

Bon Appetit! 

Spicy Sausage Rigatoni Recipe

Prep Time: 10 Minutes
Bake Time: 25 Minutes
Makes: 6 Servings

Ingredients
- 12 ounces of Uncooked Rigatoni or large tube Pasta
- 3 Johnsonville Pork & Chicken Mild Italian Sausage Links (3 1/2 ounces each); Casings Removed
- 1 1/2 Cups of Sliced Fresh Mushrooms
- 1 Medium Onion; Chopped
- 2 Garlic Cloves; Minced
- 1/4 Tsp of Crushed Red Pepper Flakes
- 1 Can (10 oz) of Diced Tomatoes and Green Chilies; Drained
- 1 Carton (8 oz) of Mascarpone Cheese
- 1/4 Cup of Half-and-Half Cream
- 1/8 Tsp of Ground Nutmeg
- 1 Cup (4 oz) of Shredded Fontina Cheese
- 1 Tbsp. of Minced Fresh Parsley

Instructions

1. Cook Rigatoni according to package directions.

2. Meanwhile, in a large skillet, cook sausage, mushrooms, onion, garlic and pepper flakes over medium heat for 8 to 10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.

3. Add tomatoes, mascarpone cheese, cream and nutmeg; cook and stir over medium-high heat until sauce is blended. Stir in fontina cheese until melted.

4. Drain Rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmasen Cheese and parsley.

Bon Appetit!

Italian Spaghetti & Meatballs Recipe

Prep Time: 15 Minutes
Bake Time: 20 Minutes
Makes: 4 Servings

Ingredients:
- 1/4 Cup of Seasoned Bread Crumbs
- 1/4 Cup of Grated Parmesan Cheese
- 1/4 Cup of Sun-Dried Tomato Paste
- 1 Egg; Lightly Beaten
- 1 lb of Johnsonville Ground Mild Italian Sausage
- 1 Tbsp of Canola Oil
- 8 oz of Uncooked Spaghetti
- 1 Jar (24 oz) of Meatless Spaghetti Sauce
- Additional Grated Parmesan Cheese is optional

Instructions

1. In a large bowl, combine bread crumbs, cheese, pesto and egg. Add sausage; mix lightly but thoroughly. Shape into 1-1/4 inch balls. In a large skillet, cook meatballs in oil over medium heat for 10 to 12 minutes or until cooked through, turning occasionally; drain on paper towels. Discard drippings.

2. Meanwhile cook spaghetti according to package directions; drain.

3. Return meatballs to pan. Stir in spaghetti sauce; heat through. Serve with spaghetti and additional cheese if desired.

Bon Appetit! 

Herbed Sausage Pan Pizzas Recipe

Prep Time: 1 hour + Rising
Bake Time: 15 Minutes
Makes: 3, 9in. pizzas

Ingredients:
- 1/4 Cup of Non-Fat Dry Milk Powder
- 1 Tbsp of Sugar
- 1/4 Ounce of Active Dry Yeast
- 1/2 Tsp of Salt
- 3 1/4 to 3 3/4 Cups of Flour
- 1 1/3 Cups of Water
- 2 Tsp of Olive Oil

Toppings:
- 1 lb of Johnsonville Ground Mild Italian Sausage
- 1/3 Cup of Olive Oil
- 3 Garlic Cloves; Minced
- 2 Tsp of Dried Basil
- 1 Tsp of Dried Oregano
- 1 Tsp of Dried Parsley
- 3/4 Tsp of Dried Rosemary
- 3/4 Tsp of Dried Thyme
- 1/2 Tsp of Dried Sage Leaves
- 1/4 Tsp of Salt
- 1/8 Tsp of Pepper
- 1 Can (8oz) of Pizza Sauce
- 1 Small Red Onion; Thinly Sliced
- 2 Cups of Sliced Fresh Mushrooms
- 1 Cup (4oz) of Shredded Part-Skim Mozzarella Cheese

Instructions

1. In a large bowl, mix milk powder, sugar, yeast, salt and 2 cups of flour. In a small saucepan, heat water and oil to 120-130F. Add to dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (Dough will be sticky).

2. Turn dough onto a floured surface; knead until smooth and elastic, this should take about 8 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled; about 45 minutes. Grease three 9inch round baking pans.

3. Punch down dough. Turn onto a floured surface; divide into thirds. Press dough to fit bottom and 1 inch up the sides of the pan. Cover and let rise in a warm place until doubled; 30 minutes.

4. In a skillet, cook sausage over medium heat for 8 to 10 minutes, or until no longer pink and then break the sausage into crumbles; drain. In a bowl, mix oil, garlic and seasonings.

5. Preheat oven to 450F. Using fingertips, press several dimples into the dough. Brush tops with oil mixture. Spread with pizza sauce; top with sausage, onion, mushrooms and cheese. Bake for 15 to 20 minutes, or until crusts are golden brown.

Bon Appetit! 

Italian Sausage Lasagna Rolls Recipe

Prep Time: 30 Minutes
Bake Time: 45 Minutes + Standing
Makes: 10 Servings

Ingredients:
- 1 Tbsp of Olive Oil
- 1 Medium Onion; Finely Chopped
- 2 Garlic Cloves; Minced
- 1 Can (28oz) of Tomato Sauce
- 1 Can (6oz) of Tomato Paste
- 1 Tsp of Dried Basil, Marjoram, Oregano, Parsley and Thyme
- 1/2 Tsp. of Pepper
- 1/4 Tsp. of Salt
- 1 Can (2 1/2oz) of Sliced Ripe Olives
- 10 Uncooked Lasagna Noodles
- 1 Package (19oz) of Johnsonville Mild Italian Sausage Links
- 1 Package (6oz) of Fresh Baby Spinach
- 1 Package (8oz) of Cream Cheese; Softened
- 2 Cups (8oz) of Shredded Part-Skim Mozzarella Cheese

Instructions

1. Preheat oven to 350F. In a saucepan, heat oil over medium heat. Add onion and garlic; cook and stir 4 to 6 minutes or until tender. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives.

2. Cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Cut sausages in half widthwise. In the same pan, cook and stir spinach over medium-high heat until wilted; drain and squeeze dry.

3. In a bowl, mix cream cheese and spinach. Spread 3 cups of sauce into a 13x9 inch baking dish. Spread 2 tablespoons of cream cheese mixture on each noodle. Place a sausage half on the short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce. Repeat with remaining noodles and filling ingredients.

4. Pour 1 1/2 cups of sauce over rolls; sprinkle with mozzarella. Bake, covered for 40 minutes. Bake uncovered for 5 to 10 minutes more or until cheese is melted. Serve with remaining sauce

Bon Appetit!

Overnight Cinnamon Wreaths Recipe

Prep Time: 20 Minutes + Rising
Bake Time: 20 Minutes
Makes: 2 Wreaths (12 Slices each)

Ingredients:
- 1 Recipe of Overnight Cinnamon Rolls (Previously Posted and you will also be using the same Cinnamon Filling as well that was previously posted)
Egg Wash
- 1 Egg
- 2 Tsp. of Water

Instructions

1. Follow the directions for Overnight Cinnamon Rolls (Previously Posted) through to Step 3.

2. Place one rolled-up log of dough on a parchment paper-lined 12 inch pizza pan or 15x10x1 inch baking pan, seam side down. Shape into a ring, pinched ends together to seal. (Filling may leak slightly during baking; so be sure to use rimmed baking pans)

3. Using kitchen scissors, start at the outside edge and cut two-thirds of the way through the ring at 1 inch intervals. Separate the sections slightly and twist to show filling. Repeat with the remaining log of dough.

4. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375F.

5. For egg wash, in a small bowl, whisk egg and water until blended; brush over wreaths. Bake 18 to 22 minutes or until golden brown.

6. Prepare Overnight Cinnamon Roll glaze (Previously Posted); spread or drizzle over warms wreaths.

Bon Appetit!

Overnight Reindeer Rolls Recipe

This recipe is great for kids to get involved with!

Prep Time: 50 Minutes + Rising
Bake Time: 10 Minutes
Makes: 3 Dozen

Ingredients:
- 1 Recipe of Easy Overnight Dough (Posted Previously)
- 1 Egg
- 2 Tsp. of Water
- 36 Raisins (about 2 Tbsp.); Halved
- 18 Candied Cherries; Halved

Instructions

1. Follow directions for Easy Overnight Dough (posted previously) through Step 2.

2. Turn dough onto a floured surface; divide and shape into 36 balls. Roll each into a 5 inch log. Cut each log halfway down the center. Pull the cut sections apart for antlers. Using kitchen shears, snip 1/2 inch cuts along the outer sides for the antler points. Flatten uncut half of log for face.

3. Place 2 inches apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, this should take about 30 minutes. Preheat oven to 400F.

4. In a small bowl, whisk egg and water until blended; brush over rolls. Press raisin halves into dough for eyes; press cherry halves into dough for noses.

5. Bake for 8 to 10 minutes or until golden brown. Serve warm.

Bon Appetit!

Overnight Cinnamon Rolls Recipe

Prep Time: 20 Minutes + Rising
Bake Time: 20 Minutes
Makes: 2 Dozen

Ingredients:
- 1 Recipe of Easy Overnight Dough (Posted in the blog previous to this one)
Cinnamon Filling
- 1 Cup of Packed Brown Sugar
- 4 Tsp. of Ground Cinnamon
- 1/2 Cup of Softened Butter; Divided
Glaze
- 2 Cups of Confectioners' Sugar
- 1/4 Cup of Half-and-Half Cream
- 2 Tsp. of Vanilla Extract

Instructions

1. Follow the directions for Easy Overnight Dough (previous post) through Step 2.

2. In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll on portion into an 18x12-in. rectangle. Spread with 1/4 Cup of butter to within 1/2 inch of edges; sprinkle evenly with half of the brown sugar mixture.

3. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

4. Cut into 12 slices using a serrated knife or unflavored dental floss. Place in a greased 13x9 inch baking pan, cut side down. Repeat with remaining dough and filling.

5. Cover with kitchen towels; let rise in a warm place until doubled, this should take about an hour. Preheat oven to 375F.

6. Bake 20 to 25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.

Along with the Cinnamon Filling, there are two more fillings that can be used in this recipe. I have included the recipes to these fillings below.

Dark Chocolate Filling:
Finely grate one 4 oz Bittersweet Chocolate baking bar; gently stir in 1/2 Cup of Sugar, 2 Tbsp of Baking Cocoa and 1/2 Tsp of Ground Cinnamon. Sprinkle the mixture evenly over butter in place of the brown sugar-cinnamon mixture.

Orange-Spice Filling:
Mix 1 Cup of Packed Brown Sugar, 2 Tbsp of Grated Orange Peel, 2 Tsp of Ground Cinnamon, 1 Tsp of Ground Ginger and 1/2 Tsp of the following ingredients: Ground Cardamom, Ground Cloves and Ground AllSpice until blended. Sprinkle mixture evenly over butter in place of the brown sugar-cinnamon mixture.

Bon Appetit!

Easy Overnight Dough Recipe

Prep Time: 15 Minutes + Cooling

Ingredients:
- 2 pkg. (1/4 oz. each) of Active Dry Yeast
- 1 1/2 Cups of Warm Water (110F to 115F)
- 2 Eggs
- 1/2 Cup of Butter; Softened
- 1/2 Cup of Sugar
- 2 Tsp. of Salt
- 5 3/4 to 6 1/4 Cups of All-Purpose Flour

Instructions

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups of flour; beat on medium speed until smooth. Stir in enough of the remaining flour to form a very soft dough (the dough will be sticky).

2. Do not knead. Cover with plastic wrap; refrigerate overnight.

Bon Appetit! 

Jam-Packed Pecan Pie Recipe

Prep Time: 25 Minutes
Bake Time: 45 Minutes + Cooling
Makes: 8 Servings

Ingredients:
- Pastry for Single-Crust Pie (9 in)
- 3 Eggs
- 3/4 Cup of Sugar
- 3/4 Cup of Dark Corn Syrup
- 2 Tbsp. of Butter; Melted
- 1 Tbsp. of Bourbon
- 2 Cups (12 oz) of Semisweet Chocolate Chips
- 1 Cup plus 3 Tbsp. of Flaked Coconut; Divided
- 1 Cup of Chopped Pecans

Instructions:

1. Preheat oven to 350F. On a lightly floured surface, roll pastry dough to an 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate; fluted edge.

2. Beat eggs, sugar, corn syrup, butter and bourbon until blended. Stir in chocolate chips, 1 cup of coconut and pecans. Pour into pastry shell; sprinkle with remaining coconut.

3. bake 45 to 50 minutes or until filling is set. Cool on a wire rack.

4. Serve or refrigerate, covered, within 2 hours.

Bon Appetit!

I'm back!

Hi everyone!
I'm back and almost fully recovered from my dental surgery. So be on the lookout for more great recipes in the days to come, expect a few today!

Bon Appetit!