2 sticks of butter, softened
1 1/3 cups light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
3 cups old fashion oats (not the quick cook)
1 ½ cups dried cherries
1 cup pecans, chopped

Preheat oven to 350°F

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg and salt together. Stir this into the butter/sugar mixture. Stir in the oats, cherries and pecans.

Chill the dough for a 1 hour in the fridge.

Place 1 inch spoonfuls of dough two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes baking them till golden brown at the edges but still slightly undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

8 ounces frozen puff pastry (2 sheets per pkg)
2 cups white sugar
2 Tablespoons almond extract
½ cup semi-sweet chocolate chips
½ cup dried cherries
Powdered sugar

Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick – if not, roll it out to that thickness. If your pastry cracks you can seal it together with a little water and your finger.

Preheat your oven to 400 degrees.

Line cookie sheets with parchment paper.

Spread 1 cup of sugar on the counter like you would flour to roll out dough.

Lay out one sheet of pastry (keep 2nd sheet in fridge for now).
Lightly brush pastry dough with almond extract. Using ½ cup of remaining sugar to sprinkle the top with sugar as if you were rolling the dough out, then use ¼ cup of chocolate chips, and ¼ cup of the dried cherries, evenly spreading across dough.
Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
Bake in the oven for 6 to 7 minutes.
While these are baking work on the second sheet at this time.
Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
Transfer to wire racks to cool, sprinkle with powdered sugar, then store in an airtight container.

1 pie crust
1 3/4 cups pecan halves
3/4 cup dark corn syrup
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, melted
1 teaspoons vanilla extract
1 teaspoon bourbon
3 large eggs

Preheat oven to 425ºF

Line a 9-inch glass pie plate with the pie-crust dough. Fold overhang under and pinch to form a decorative edge. Line the pie shell with foil, fill with dried beans bake 15 minutes. Remove foil with beans and return to oven until golden, 5 to 10 minutes longer. Cool on a wire rack.

Reduce oven temperature to 350ºF. Coarsely chop 1 cup pecans; reserve remaining pecan halves.
In large bowl, with wire whisk, mix corn syrup, brown sugar, melted butter, vanilla, bourbon and eggs until blended. Stir in chopped pecans.
Pour filling into crust. Place pecan halves around pie in decorative manner.
Bake 45 to 50 minutes, until edges of filling are set (center will jiggle slightly). Cool completely on wire rack.

1 teaspoon unsalted butter

4 large eggs

1 cup firmly packed dark brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon pure vanilla extract

1/4 cup dark rum

2 cups heavy cream

8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)

½ cup chopped pecans

½ cup raisins (optional)

Preheat the oven to 350 degrees F.

Grease a 8×8 pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and rum together in a large mixing bowl until very smooth. Add the cream and mix well. Add the bread and pecans (and raisins if using), and let the mixture sit for 2 hours, stirring occasionally.

Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Spoon some of the Hard Sauce over the pudding.

Hard Sauce

1/2 cup soft butter

1 1/2 cup sifted confectioners’ sugar

1 teaspoon vanilla extract

2 tablespoons rum

Cream together butter with confectioners’ sugar until light and fluffy; stir in vanilla extract and rum.

4 chicken breast cut into cubes

1 tablespoon oil

1 cup coarsely-chopped onion

1 cup coarsely-chopped green pepper

1/2 cup sliced celery

4 clove garlic, minced

2 cups okra, sliced

2 cups coarsely-chopped tomatoes

1/4 cup chopped fresh parsley

1/2 teaspoon paprika

1 bay leaf

1/2 teaspoon salt

1/2 cup chicken broth

1/4 cayenne pepper

Cooked Rice

In deep skillet, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To skillet, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, for 5 more minutes; stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to skillet with vegetables and broth; cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve over cooked rice and warm French bread.

1 cup butter, softened

2 1/2 cups white sugar

1 cup mashed sweet potatoes

6 large eggs

3 cups all-purpose flour

1/2 cup half and half

1 teaspoon vanilla extract

1 tablespoon cane syrup

½ teaspoon cinnamon

¼ teaspoon ground ginger

Preheat oven to 325°

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition, then mashed sweet potatoes.

Mix together flour, cinnamon, and ginger, then add the flour mixture to butter mixture alternately with half and half beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and cane syrup. Pour batter into a greased and floured 10-inch (12-cup) tube pan.

Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Frost with Cane Syrup Frosting below.

Cane Syrup Icing

2 cups powdered sugar

2 tablespoons cane syrup

3 tablespoons water

Mix together all ingredients until well blended and smooth. If it is to stiff add additional water 1 teaspoon at a time. (you should be able to drizzle from a fork on to the cake). With a fork drizzle all over cooled cake.

Now being from south Louisiana, I am always looking for anyone and anything Cajun, but that’s not saying I don’t try “other” BBQ, but I am partial to the rich flavors that Louisiana is famous for, and so started my quest yesterday. With my camera in hand, I start talking to the different pit masters, about their BBQ, and also inquiring if there were any Cajun competing in this North Georgia event. It didn’t take long before I was introduced to exactly what I was looking for…..a fellow Cajun!

He was standing there all dressed in black with his distinctive hat, and you tell without even him saying the first word he was Cajun. Then he spoke…..yes most assuredly a fellow Cajun! While walking with him to his pit, I find out he was originally from south-west Louisiana, and moved to Georgia, about twenty years ago, such a small world.

Danny was kind enough to allow me to see just what he had smelling so good! He opened up that pit door and never was there a prettier site! There sitting on their racks, basking in their own wonderful aroma was what later would be named Reserve Grand Champion! From there we went inside the prep trailer, where I meet Danny’s wife Rebecca, as she was preparing some chicken that would later be adding their own aroma to the air! We talked for a few more minutes, and I thanked them for showing me around, and allowed them to get back to work.

My one regret of the day was that I missed out on tasting all that wonderful BBQ! Perhaps I’ll get an invite back to their pit, to try their BBQ, and learn even more, one day.

Congratulations Danny and Rebecca Coogle and the team Pit Bulls Up In Smoke Professional BBQ Team for a job well done!!

If anyone is interested Pit Bull’s Up In Smoke Professional BBQ Team does have a Facebook page and I’m sure they would love a few more fans!

1 ¾ cups crushed vanilla wafers
4 tablespoons melted butter
1 (14oz) can sweetened condensed milk
½ cup dried cherries
2 cups white chocolate chips
½ cup chopped toasted pecans
1/3 cup semi-sweet chocolate chips

Preheat oven to 350’
Line a 9×13 pan with parchment paper

In a medium bowl mix together crushed vanilla wafers and butter till well blended.
Press mixture firmly into lined pan, covering the entire bottom of pan.
Pour sweetened condensed milk over pressed mixture covering the entire pressed mixture, tilting pan from side to side to evenly coat. On top of this sprinkle dried cherries, then white chocolate chips, then toasted pecans.

Bake @ 350’ for 30 minutes. Remove from oven and allow to cool completely.

In a small microwave bowl melt semi-sweet chocolate chip, stirring at 30 second intervals (should only take about 1 minute to 1 ½ minutes).

Cut cookies into 24 squares, then drizzle melted chocolate on top.

Make 24 cookies.

In America, Labor Day is the last blast of summer, the day, which celebrates the achievements of the working class, Labor Day in the U.S. was first celebrated on September 5, 1882, with a parade put on by the Central Labor Union in New York City. On June 28, 1894, President Grover Cleveland made it a federal holiday, to be observed on the first Monday in September.

With a long weekend ahead of you, chances are you can relax and enjoy family, friend and the holiday. The recipe below is perfect for these kind of weekends, not to mention can easily be doubled, and the extra pork tenderloin can be shredded mixed with your favorite BBQ sauce and you have BBQ pork for sandwiches the next day!

Pork Tenderloin With Blackberry Sauce

Pork Tenderloin

1 unseasoned pork tenderloin (1 to 2 pounds)
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon rosemary
½ teaspoon salt.
¼ teaspoon minced garlic
¼ cup honey

Blackberry Sauce

1 cup black berries

2 teaspoon light brown sugar

1 tablespoon milk

½ cup Merlot wine

Salt and black pepper to taste

Preheat oven to 325’

Mix together pepper, salt, thyme, rosemary, and minced garlic, rub all over tenderloin.

Place in baking pan and drizzle honey over top. Cover with foil. Bake covered for 1 hour and 15 minutes or until a meat thermometer reads 160’, removing the foil for the last 15 minutes of cooking.

While the tenderloin in cooking prepare sauce.

In medium sauce pan mash blackberries with a fork then add, light brown sugar, wine, salt and pepper. Cook over medium heat just till it starts to thicken 15 to 20 minutes.

Serve with pork tenderloin.

Blueberry Sour-cream Pound Cake with Lemon Drizzle

3 cups sugar

3 cups all-purpose flour sifted

¼ teaspoon salt

¼ teaspoon baking soda

1 cup butter (softened)

1 cup sour cream

6 large eggs

2 teaspoons vanilla extract

1 cup blueberries (fresh or frozen if using frozen thaw completely and drain completely before adding)

Preheat oven to 350’ Grease and flour 1 bundt pan or 2 loaf pans

In a large mixing bowl, beat together sugar, and butter till creamy, add eggs sour cream and vanilla extract. In separate bowl sift together flour, salt, and baking soda. Slowly add dry mixture to wet. At a low speed with a heavy-duty mixer; beat for  1 minute, stopping to scrape down sides, then beat for an additional 2 minutes.

By hand fold in blueberries, and then spoon batter into bunt pan or loaf pans..

Bake for 1 hour and 30 minutes or until a toothpick inserted in center comes out clean for bundt pans, 45 minutes for loaf pan or until toothpick inserted in center comes out clean.

Cook cake in pan on a wire rack 10 minutes.

Remove from pan and cool on wire rack.

After cooling drizzle with lemon topping below.

Lemon Drizzle

1 cup sifted powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon lemon zest

In small bowl combine all ingredients and whisk together till well blended. Drizzle over top of Blueberry Sour-cream Pound Cake.

To achieve the same look I have in the picture, I baked 2 bundt cakes one small, and one large, and just placed them on top of each other before applying the Lemon Drizzle.