Ingredients:

• 1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
• 4 tablespoons olive oil, divided
• 1/4 cup toasted and cooled pecan halves
• 2 tiny or 1 small shallot
• 2 stalks celery
• 2 tablespoons flat-leaf parsley
• 1 tablespoon dried cranberries or cherries (optional)
• 2 ounces firmish goat cheese
• Salt and freshly ground black pepper
• 2 teaspoons red wine vinegar
• 1/2 teaspoon smooth Dijon mustard

Directions:

1. Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes.
2. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer.
3. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
4. Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.
5. When the sweet potatoes are done, lay them on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.

Crust:

• 3/4 cup graham cracker crumbs (about 5 cookie sheets)
• 1 tbsp finely chopped pecans
• 1 tbsp granulated sugar
• 1 tbsp butter, melted
• cooking spray

Filling:

• 1 cup (8oz) 1/3-less fat cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 (15oz) can unsweetened pumpkin
• 2 large eggs
• 2 tbsp bourbon
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice

Whipped Cream:

• 1/3 cup cold heavy cream
• 2 tsp powdered sugar

Directions:

1. Preheat oven to 350F.
2. To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9" springform pan coated with cooking spray. Bake at 350F for 8 minutes or until lightly browned; cool on a wire rack.
3. To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and next 5 ingredients; beat 1 minute or until combined. Pour cheese mixture into prepared pan.
4. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350F for 35 minutes or until center barely moves when side of pan is tapped.
5. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight.
6. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.

Ingredients:

3/4 cup butter softened
• 1 8oz. cream cheese, softened
• 2 cups sugar
• 2 large eggs
• 3 cups self rising flour
• 3-4 medium sized mashed bananas
• 1 cup chopped walnuts or pecans
• 1/2 tea. vanilla extract

Directions:

1. Preheat oven to 350.
2. Beat butter and cream cheese until creamy. Gradually add sugar, beat until light and fluffy.
3. Add eggs 1 at a time beating until just blended. Gradually add the flour to the mixture, beating at low speed until just blended. Stir in bananas, nuts and vanilla.
4. Spoon batter into two greased and floured 8x4 loaf pans. Bake for 50-60 minutes.

Ingredients:

• 1 1/2 cups fresh cilantro
• 1/2 cup fresh mint
• 1/2 cup cotija cheese (I used a Parmesan wedge)
• 3 tbsp toasted pecan halves
• 1 tsp kosher salt
• 2 garlic cloves (I use 6+)
• 1 serrano chile, seeded and sliced (I've used 2 before)
• 2 tbsp extra virgin olive oil
• 2 tsp sherry vinegar (I used red wine vinegar)
• 1/8 tsp freshly ground black pepper
• 3/4 pound skinless, boneless chicken breast (I use 1 or 2 whole breasts)
• cooking spray
• 6 cups hot cooked penne pasta (about 3 ounces uncooked)
• 2 cups cherry tomatoes, halved

Directions:

1. Place first 7 ingredients in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until will blended. Place pesto in a large bowl; stir in vinegar and pepper.
2. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-size pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.