Spray a Bundt pan with non-stick spray. Add the chopped nuts in the bottom. Layer the rolls as evenly as you can leaving spaces between. Sprinkle the pudding over the rolls. Mix the melted butter, brown sugar and cinnamon and pour over the top. Put into a cold oven and let rise overnight. In the morning take the pan out of the oven carefully to pre-heat.
Bake at 325 for 25 minutes.
Mix all the dry ingredients together. Mix the honey and the oil and mix into the dry ingredients.
Divide the mixture on two rimmed baking sheets and bake until golden brown at 325-350 for about 20 minutes. Stir several times during the baking.
1 cup sugar that you add (2 Tbsp instant coffee, optional)
¾ cup of sliced almonds
½ cup toffee bits
¾ cup white chocolate chips
Pack these ingredients in a wide mouth quart jar to give as a gift.
To bake add the jar of ingredients to 2 sticks of softened butter, 1 egg, and 1 tsp of almond flavoring. The dough will be very thick. Use your fingers to spread in the pan.
Spray a 9x13 pan with non-stick spray add the dough and bake for 23-28 minutes at 350.
Stir first 4 ingredients together and press in bottom and 1 ½ inch up the side of a 9 inch springform pan that has been sprayed with non-stick spray. Bake crust at 325 for 8-10 minutes
Beat softened cream cheese and sugar until very smooth. Add the eggs one at the time, mixing until just blended.
Add the pumpkin , lemon juice and vanilla. Mix and pour into the crust. The pan will be full. Cook for 1 hour to an hour and 10 minutes until almost set. Turn the oven off and leave in the oven for 15 minutes with the door closed.
Remove from oven and run a knife around the edge leaving in the pan until completely cool. Chill 8 to 24 hours.
Praline Topping
1 cup firmly packed brown sugar
1/3 cup whipping cream
¼ cup butter
1 cup powdered sugar, sifted
1 tsp. vanilla
Boil the brown sugar, whipping cream and butter for one minute stirring often. Remove from the heat and add the powdered sugar and vanilla.
Pecan Pie Glazed Nuts
Stir together ¼ cup of dark corn syrup and 2 Tbsp. sugar. Add 2 cups of pecans and mix until coated. Spread in a single layer on a pan that is lined with parchment paper that has been sprayed with non-stick spray. Bake for 15 minutes at 350 or until crisp when cooled. If they are not crisp cook another 5 minutes.
When the cheesecake is done pour the praline topping on top and put the glazed pecans around the edges.
Peel and slice the potatoes in wedges. Mix the sugar, olive oil, salt and peppers in a bowl. Add the potatoes and toss to coat. Put on 2 rimmed baking sheets. Sprinkle with half the cheese and bake for 30 minutes at 375. Rotate the pans , add the other half the cheese and bake an additional 30 minutes.
1 small loaf of bread cut into chunks (about 10 cups)
2 medium onions chopped
2 large carrots sliced
2 stalks celery sliced
1 lb Italian sausage with the casings removed, cooked and crumbled
¼ cup fresh sage
1 cup of toasted, chopped walnuts
1 cup of chopped flat leaf parsley
2 large eggs, beaten
3-4 cups of good chicken stock
Salt and pepper to taste
Cut the bread into cubes and toss in a bowl with oil salt and pepper. Bake in a rimmed baking sheet until dry and slightly toasted 15 to 20 minutes.
Cook the sausage and break apart. Remove the sausage from the skillet and add the vegetables cooking until tender crisp about 7-8 minutes. Add the herbs , stock, and eggs. Mix and pour into a greased baking dish and cover with foil. Cook covered for 10 minutes uncover and bake an additional 15 minutes or until golden brown.
Wash asparagus and skinned potatoes. Cut potatoes in quarters and break the asparagus where it naturally breaks to remove the tough ends. Toss potatoes in olive oil, salt and pepper mix. Add fresh rosemary. Cook in a hot oven (400° to 425°) for 30 minutes. Toss the asparagus in olive oil and season with salt and pepper. Add it to the same pan after the potatoes have been in 10 minutes so that it only cooks 20 minutes. 30 minutes for potatoes. 20 minutes for the asparagus.
