* 1 package (16 ounce size) golden pound cake mix
* 2 eggs, divided
* 2 tablespoons butter, melted
* 3/4 cup chopped nuts, divided
* 3 teaspoons pumpkin pie spice, divided
* 8 ounces cream cheese, softened
* 1 can (14 ounce size) sweetened condensed milk
* 2 egg whites
* 1 can (16 ounce size) pumpkin
* 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan;
set aside.

In large bowl, combine cake mix, 1 egg, butter, 1/2 cup nuts and 1 1/2 teaspoons pumpkin pie spice. Using pastry blender, mix until crumbly. Press onto bottom of prepared pan; set aside.

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in
sweetened condensed milk, then remaining egg and egg whites, pumpkin, remaining 1 1/2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle remaining 1/4 cup nuts on top. Bake for 30 to 35 minutes or until set. Cool.

Chill; cut into bars. Store in refrigerator.

This recipe for Cream Cheese Pumpkin Slices serves/makes 12.

2 avocados, mashed
3 tablespoons green chiles, diced
2 cups Monterey jack cheese, grated
Butter, melted
2 tablespoons onion, diced
3/4 cup bacon, cooked crisp and crumbled
4 flour tortillas

Combine avocados, chiles, cheese, onion and bacon, mixing well. Divide mixture in fourths, and spread mixture on each tortilla, leaving a 1/4-inch edge. Fold each tortilla in half and crimp edges. Brush a large skillet and tortillas with melted butter. Fry until golden brown or until cheese melts. Cut each into 4 wedges and serve immediately.

Makes 16.tilla in half and crimp edges. Brush a large skillet and tortillas
with melted butter. Fry until golden brown or until cheese melts. Cut each into 4 wedges and serve immediately.

Makes 16.

2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw
Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and brown sugar. Bring to boil; simmer for 2 hours.
Serve on buns with cole slaw.
Yields 10 to 12 servings.

2 medium tomatoes, diced
1 mango, diced
1/2 red onion, diced
1 jalapeño, finely chopped
2 cloves garlic, finely chopped
Salt and ground black pepper, to taste

Combine all ingredients and add salt and pepper to taste.

1 can hormel chili with beans
1/2 cup water
1 cup minute white rice, uncooked
6 flour tortillas (6″)

Bring chili and water to boil in a medium saucepan. Stir in rice,
cover. Cook on low heat 5 min. Spoon 1/3 cup chili mixture onto each
tortilla. Top with chedder cheese, chopped tomato and sliced green
onions, if desired. Fold up side to enclose filling. Secure with
toothpicks, if desired. Makes 6 wraps.

1/4 cup extra-virgin olive oil
2 small yellow onions, cut in half and sliced thin
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
2 cups zinfandel

Fricos:
1 1/2 cups sharp Cheddar, shredded

3 pounds ground beef
6 seeded burger rolls
2 beefsteak tomatoes, cut 1/3-inch thick
6 ounces spring mix salad green

Heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce pan to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the zinfandel and cook until wine is 2/3 reduced. Take off the heat and let cool to room temp.

For the Cheddar fricos: In an 8-inch non- stick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete.

Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness.

A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.

Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens. Roll up your sleeves and dive in.

2 crusty bagguettes or 4 large crusty rolls or 4 servings focaccia bread
1/4 cup olive oil
1/3 cup fresh basil leaves,
chifonnade
4 ripe fresh tomatoes
8 oz. mozzerella cheese, thinly sliced

sliced kalamata
olives (optional)
salt and fresh ground pepper to taste

*Serves 4*

Cut bread in half. Layer sliced tomatoes and sliced cheese and (if desired) olives. Sprinkle basil over sandwiches. Drizzle with olive oil and season with salt and pepper.

* 4 cups heavy cream (or use half and half)
* 1/2 cup (1 stick) butter or margarine
* 1 pound salmon fillet, cooked and flaked
* 1 large cucumber, peeled, seeded and finely chopped
* 2 scallions, finely chopped
* l/2 cup chopped fresh parsley
* 1/4 cup fresh dillweed
* 2 tablespoons Dijon-style mustard
* 2 tablespoons capers
* 1 tablespoon grated lemon rind
* 1/4 teaspoon pepper
* 1 package (16 oz.) Rotelle

Heat cream and butter in medium saucepan over very low heat until reduced by one half, about 30 minutes.
Add remaining ingredients except pasta. Heat 5 minutes over low heat, stirring occasionally.
Meanwhile, prepare pasta as directed on package; drain.
Pour salmon sauce over pasta.

*Poaching Vinaigrette*
12 oz. apple cider or juice
6 oz. apple cider
vinegar
6 oz. canola oil
juice of 1/2 lemon
juice of 1/2 lime
3 oz. finely diced onion
1 tsp. whole grain
mustard
fresh mixed herbs to taste (Chef White likes to use chives, thyme, tarragon, dill weed and parsley)
1 red and 1 green apple, sliced

*Serves 4*

Blend together all ingredients in the poaching liquid. It is best to do this a day ahead of time so that the flavors develop. The poaching liquid will last up to a week in your refrigerator.

Prepare the couscous in advance using the water or stock along with the lemon and lime juices in place of the plain water that’s called for on the package instructions.

Sear the salmon in a very hot, oven proof skillet. Add 6 oz. of the prepared vinaigrette and cook in a 400° oven for 8-10 minutes. Bring remaining vinaigrette to a boil along with apple slices.

Serve the salmon on top of the couscous. Spoon additional vinaigrette with apple slices over the top. Garnish with parsley. Enjoy!

2 racks baby back ribs (about 4 to 6 ribs per person)
Grey salt
Freshly ground black pepper
Espresso Sauce, recipe followsPreheat oven to 325 degrees F.

Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.

Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.

One half hour before serving, transfer ribs to a preheated grill (if using
coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.

Espresso Barbecue Sauce:
4 tablespoons mashed and minced garlic
4 tablespoons extra-virgin olive oil
1 cup cider vinegar
1/2 cup soy sauce
2 cups ketchup
2 cups honey
Grey salt
2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)
Fresh ground black pepper
Mash garlic with the side of a knife and then mince finely to release oils.

Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.

Let cool and store in refrigerator for up to 2 weeks.

Yield: about 5 to 6 cups