INGREDIENTS

• ¾ cup vegetable oil
• ½ cup brown sugar
• ¼ cup white vinegar
• 1 cube chicken bouillon
• ½–1 tspn. garlic powder
• ½–1 tspn. pepper
• 2 Tbs. honey

• 1–2 apple pears; cored & sliced
• Mixed greens
• Feta cheese
• Pecans
• 2 green onions; sliced

INSTRUCTIONS

Blend oil, sugar, vinegar, chicken bouillon, garlic powder, pepper and honey together. Pour into a dressing container. Mix the apple pears, mixed greens, feta cheese, pecans and green onions together and drizzle with sweet dressing.

INGREDIENTS

• 1 pint strawberries, cleaned and sliced
• 1 pint blueberries
• 2 T. good quality blue cheese
• ½ cup loosely packed, basil chiffonade* or torn mint
• ½ cups toasted coarsely cut pecans
• Pinch of sea salt
• Balsamic vinaigrette

INSTRUCTIONS

Place all ingredients except dressing in a large bowl. Add just enough dressing to lightly coat everything and toss well. Serve.

*cut into thin ribbons

INGREDIENTS

• 2 Tbs. olive oil
• 1 Tbs. smoked paprika
• 4-5 sprigs of fresh thyme
• 2 tspn. garlic powder
• 1 tspn. kosher salt
• 1 tspn. black pepper
• 4, 6 oz. halibut fillets

• 1⁄2 cup pecans
• 2/3 cup sugar
• 1/3 cup water
• Pinch of coarse salt
• 1 Tbs. unsalted butter; room temp.
• 1 Tbs. whiskey

INSTRUCTIONS

Preheat the oven to 375 ̊F. Toast the pecans in a small saucepan over medium heat, stirring occasionally, until golden and fragrant, about 3-4 minutes. Coarsely chop the pecans, transfer to a plate and set aside. Return the pan to medium heat. Combine the sugar and water, bring to a simmer, lower the heat and cook until reduced by about half, about 5 minutes. Stir in the toasted pecans and salt, and cook 1-2 minutes more. Remove from the heat and whisk in the butter and whiskey until smooth. Use immediately. The sauce will thicken upon standing, but can be rewarmed over low heat.

To prepare the fish, combine the oil, paprika, garlic powder, salt and pepper in a bowl and whisk to blend. Pat the mixture over both sides of the fish. Lay the sprigs of thyme across the top of the fish. Wrap the halibut in parchment paper and place on a cookie sheet. Bake for 15-20 minutes depending on the thickness of the fillet. Serve over rice and top with the warm praline sauce.

INGREDIENTS

• 1, 9″ pastry shell; baked
• ½ cup packed brown sugar
• ½ cup apple juice
• 2 Tbs. butter
• 2 Tbs. cornstarch
• ¼ tspn. salt
• 4 cups ambrosia apples; thinly sliced
• 2 tspn. lemon juice
• 1 egg
• 2/3 cup evaporated milk
• ½ cup sugar
• ½ cup flaked coconut
• 2 tspn. vanilla extract
• 1 tspn. ground cinnamon
• 8 oz. cream cheese; softened
• ½ cup sugar
• ¾ cup pecans: toasted & chopped
• 1 tspn. vanilla extract
• 8 oz. frozen whipped topping; thawed
• Whole pecans; toasted, optional

INSTRUCTIONS

Line pastry shell with a double thickness of foil. Bake at 450°F for 5 minutes. Remove from the oven; remove foil. Cool pastry shell. In a large saucepan over medium heat, combine the brown sugar, apple juice, butter, corn starch and salt; bring to a boil. Stir in the apples and lemon juice. Cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell. In a small bowl, beat the egg, milk, sugar, coconut, vanilla and cinnamon. Pour over apple mixture. Bake at 350°F for 40-45 minutes or until mixture is set. Cool on a wire rack. For topping, in a large bowl, beat the cream cheese and sugar until smooth. Stir in the pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Cover and refrigerate for 4-6 hours.