Christmas Tree Pull-Apart!

1 t. olive oil
16 oz. pizza dough
8 oz. neufchatel cheese
1/2 c. shredded Parmesean
1 t. Italian seasoning
2 T. melted butter
1 t/ thyme
1 t. rosemary
1 t. basil
2 c. marinara sauce

Mix cheeses and Italian seasoning together in a bowl.  Take a small piece of dough and flatten it.  Put a small ball of cheese in the middle.  Wrap dough around cheese, and roll into a ball.  Repeat with more dough and cheese.  Arrange in the shape of a tree and brush with melted butter.  Top with rosemary and thyme and bake at 350 degrees for 30 minutes or until bread is golden.  Top with basil and serve with marinara for dipping.

Pineapple Upside Down Cake!

For the topping:
1/4 c. butter
1/2 c. brown sugar
4-5 slices of pineapple
4-20 maraschino or morello cherries

For the cake:
1 1/4 c. flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
2/3 c. milk
1/4 c. butter
1 t. vanilla
1 egg

Melt butter in a 9 in. square pan. Stir in brown sugar.  Arrange pineapple slices and cherries on top of sugar mixture.  In a bowl, mix cake ingredients until moistened.  Pour batter over fruit in pan.  Bake at 350 degrees for 40-45 minutes.  Invert onto a plate.

Roasted Red Pepper and Cauliflower Soup!

4 red bell peppers, cut in half and seeded
1 head of cauliflower, cut into florets
2 T. olive oil
1 onion, diced
3 cloves garlic, minced
1 t. black pepper
1 t. cayenne
1 t. cumin
1 t. thyme
4 c. vegetable broth

Place red peppers on a baking sheet, cut sides down.  Broil for 15 minutes or until blackened.  Place peppers in a sealed container and let them steam for 20 minutes before pinching and peeling the skins off and dicing.  Meanwhile, toss cauliflower florets with 1 T. olive oil and bake for 30 minutes at 400 degrees or until golden.  Toss a few times during the baking.  Heat 1 T. olive oil in a large pot and saute onion.  Add garlic and spices and cook for a minute more.  Add broth, peppers, and cauliflower and simmer for 10 minutes.  Puree with an immersion blender until smooth.

Turkey Meatloaf!

1/2 c. oats
1/4 c. milk
1 onion, diced
1 lb. ground turkey
1 egg, beaten
1 t. black pepper
1/2 t. cayenne
2 t. Worcestershire sauce
1/4 t. ketchup


Soak oats and milk for a few minutes.  Add the rest of the ingredients and mix in a large bowl.  Press into a loaf pan and top with additional ketchup.  Bake at 350 degrees for 1 hour.

Cornbread Muffins!

1 c. flour
1 c. cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. sugar
15 oz. creamed corn
2 eggs
1/2 c. milk
1/4 c. canola oil

Whisk flour, cornmeal, baking powder, baking soda, and sugar. In a larger bowl, mix corn, eggs, milk, and oil. Add dry ingredients and stir until just combined. Grease muffin tin and fill 3/4 full with batter. Bake at 425 degrees for 16 minutes. Makes 12 muffins.

Tyler's Chicken Riggies!

Call him for his secret recipe: 315-269-4253

Pumpkin Cheesecake Bites!

16 cupcake liners
cooking spray
16 small gingersnap cookies
2 pkg. (8 oz. each) neufchatel cheese, softened
1/2 c. sugar + 1 t. sugar
1 1/2 T. flour
1 T. vanilla extract + 1 T. vanilla
1/2 t. salt
2 large eggs
1/2 c. pumpkin puree
1 t. cinnamon

Coat liners with cooking spray and place a gingersnap in each.  Beat cream cheese, sugar, flour, vanilla, and salt until smooth.  Beat in eggs, one at a time.  Mix 1/2 c. of batter in a separate bowl with pumpkin, cinnamon, and an additional 1 t. vanilla and 1 t. sugar.  Divide cream cheese batter over gingersnaps.  Top each with pumpkin batter.  Swirl batters with a butter knife.  Bake at 300 degrees for 18 minutes or until just set.  Cool completely and refrigerate 4 hours or more before serving.