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This is an easy to prep and serve recipe using crescent roll dough and a few fresh and pre-prepared ingredients. 2-3 cups chopped pears 1 cup chopped pecans 1 cup gorganzola cheese 1/2 pound dates 3 tablespoons apricot jalepeno jam 2 tablespoons water 1 can large crescent rolls Large-grain sea salt Preheat oven to 350F.  Line a baking sheet with parchment paper. In a food processor, combine pecans, dates and gorganzola.  Pulse for a rough chop and mix. In another bowl, combine pears and 2 tablespoons apricot jalepeno jam.  Fold in cheese mixture. On a flat surface, roll out 1/2 of the crescent roll pastry.  Drop fruit & cheese mixture in 1 tablespoon portions evenly across the dough.  Place the remaining dough across the top and cut into ravioli-like squares.  Pinch edges of each square to seal.  Arrange on baking sheet and score tops of each square to vent. In a small bowl, mix remaining jam and water to make a wash.  Brush top of each square with apricot wash. 

3 cups all-purpose flour (+ 2 tablespoons for the board) 1/4 cup sugar 1 teaspoon soda 1 teaspoon salt 6 tablespoons butter (chilled & diced) 3 tablespoons rolled oats (not instant) 1 1/2 cups whole milk 1 cup raisins Preheat the oven to 375°F. Line a baking sheet with parchment. In a large bowl, sift together the flour, sugar, soda & salt.  Cut in the butter and mix well.  Continue to mix, adding the raisins, oats and milk until you have a soft moist dough. Transfer to a well-floured surface.  Knead dough into about a 7-8" round that is about 1" thick. Place the round on the baking sheet and slice a cross into the top -- about 1/4" deep. Bake for 45-50 minutes until nicely browned and a toothpick inserted into the center comes out clean.

3 tablespoons butter 1 large yellow onion, diced 1/2 rib celery, diced 3 tablespoons flour 1 tablespoon minced garlic 4 cups diced tomatoes 4 tablespoons chopped fresh basil 4 cups tomato puree (2 16-oz cans) 2 cups beef stock (1 16-oz can) 1/2 cup heavy whipping cream 1 bay leaf 1/4 teaspoon kosher salt Dash black pepper Melt butter in a large stockpot. Dice onion and celery and add to pot. Saute until the onion is transparent. Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms. Add garlic, diced tomatoes and basil, and stir. Stir in tomato puree and beef stock slowly, then whipping cream.  Add bay leaf and simmer on low for about an hour. Remove bay leaf before serving.  

1/2 cup unsalted butter, softened 1 1/4 cups sugar 2 tablespoons dark molasses 2 large eggs 1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can) 1 teaspoon pure vanilla extract 2 cups flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/2 cup whole milk Preheat oven to 350°F and place rack in center of oven.  Butter and flour a bundt cake or other tube cake pan. In a bowl, sift together flour, salt, baking powder, baking soda and spices.  Set aside. In a large mixing bowl, cream butter, sugar and molasses until light & fluffy.  Beat in eggs and vanilla.  Add pumpkin and mix well. Next, add in flour -- about 1/2 cup at a time -- alternating with milk.  Beat mixture on medium to high speed until batter is fluffy and stiff. Spread batter evenly in the cake pan.  Place in center of the oven and bake for 30-35 minutes.  Coo