Making the Dough

1. Gather the ingredients.
   
2. In the bowl of your standing mixer, combine the warm water and yeast. Using the paddle attachment, stir for about 1 minute or until yeast is completely dissolved.
3. Next, add the mashed potatoes, salt, sugar, melted butter, milk, eggs and 2 cups of the flour. Mix well on low.
4. Change the paddle attachment to the dough hook. Add the remaining 2 cups of flour and mix on medium speed for about 5 minutes, scraping the sides as needed. Dough should be very sticky and stretchy when pulling dough between your fingers. Add a little bit of extra flour if dough doesn’t feel like it has enough body…wetter is better than dry!
   
5. Smooth the top of the dough with an oiled rubber spatula and cover bowl with a towel. Set in a warm area of your kitchen and let rise for about 1 1/2 – 2 hours. (Dough should double in size).
6. Spray 2 jelly roll pans with non-stick spray.
7. Divide the dough in half between the 2 jelly roll pans. Spray the dough and your hands with the non-stick spray and begin patting and stretching the dough until it fills each pan – alternate between the pans to allow the dough to relax and stretch on its own.
   
8. Spray the dough with non-stick spray and cover with plastic wrap. Set in a warm area to let rise once again, about 1 hour.
   

Making the topping

1. Place the oven racks in top third and bottom third of your oven. Preheat to 400 degrees.
2. Meanwhile, in a medium bowl, combine the sugars, cinnamon, nutmeg and salt. Mix very well.
   

Putting it all Together

1. Once the dough in the pans has risen and become puffy, dimple the dough thoroughly using your greased fingers – do not worry if you puncture all the way through to the pan.
2. Next, brush the tops of the dough with 4 Tablespoons of the melted butter per pan. Butter should pool in the dimples that you created.
3. Sprinkle half of the sugar mixture onto each of the cakes until you can no longer see the dough.
   
4. Place the cakes on the oven racks (one on the top rack and one on the bottom rack). Bake for 7 minutes.
5. Switch the cakes on the racks. Bake for another 7 minutes.
   
6. Let cakes cool in the pans for about 5 minutes.
   
7. Using a large spatula and your hands, transfer to cooling racks – this keeps the bottoms from getting soggy.
8. Serve warm or wrap very well in freeze-proof bags to freeze for up to 2 months.
9. Enjoy these yummy cakes throughout the holidays!
   
10. They make the PERFECT Holiday Gifts for friends and family 🙂

1. Preheat oven to 400 degrees.
2. Gather the ingredients.
   
3. In a large bowl, combine the Potatoes, 1/2 teaspoon Salt, 1/4 teaspoon Pepper and 2 Tablespoons Oil. Toss to coat well. Spread into a 9″ x 13″ deep baking dish.
   
4. Using the same large bowl, combine the Brown Sugar, Garlic, 1/4 teaspoon Salt, 1/4 teaspoon Pepper and 1 Tablespoon Oil. Mix well.
5. Add the Chicken to the Brown Sugar mix, turning to coat well (I kind of mush the chicken around a little). Place Chicken on top of the potatoes in pan. If you have any leftover Brown Sugar mix, spread it amongst the chicken breasts in the pan.
   
6. Bake for 30-35 minutes, turning Chicken over halfway through.
   
7. Be sure to drizzle some of the savory juices over the Chicken and Potatoes before serving. Serve with your favorite veggie and enjoy! 🙂
   

1. Gather the ingredients.
   
2. Preheat oven to 270 degrees.
3. In a large bowl, combine the Tabasco, Worcestershire Sauce and melted Butter. Mix well.
4. Next, add the pecans to the Tabasco mix and toss gently with a rubber spatula to thoroughly coat the pecans.
   
5. Dump the pecans on a cookie sheet and spread them out evenly. Sprinkle with salt (as much or as little as you desire).
   
6. Bake in the center of the oven for 15 minutes.
7. Remove from oven, stir, salt and return to oven for another 15 minutes or until lightly crispy.
8. Cool on a paper towel for 10-12 hours (I usually do this in the evening, so I can let them cool/crisp overnight).
   
9. If you’re giving these as gifts, pack in a plastic gift bag or tightly sealed container.
   
10. Or place them in pretty bowls throughout your house for friends and family to munch 🙂
    

The Meats

1. Gather Ingredients
   
2. In a large pot, heat the oil over medium to medium-high heat for about 2-3 minutes. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the ground meats to the pot and cook until browned (about 8-10 minutes). Lower temperature to medium-low.
   

The Spices

1. In a medium sized bowl, add all of the spices and blend well.
   
2. Next, add the blended spices to the meat mixture. Mix well.
   

The Broth and Tomato

1. Add the tomato paste, diced tomato and broth to the pot. Mix well.
   
2. Cook for 20-30 minutes, stirring occasionally.
3. Serve with shredded cheddar cheese, sour cream, onions, etc.
   

1. Preheat oven to 350 degrees. Gather the ingredients
   
2. In a large bowl, cream together the softened Cream Cheese and Butter until you reach the consistency of cottage cheese.
   
3. Add the cooked and cubed/shredded chicken, Emeril’s Chicken Rub, Milk and Dried Onions to the cream cheese mixture. Mix well and set aside.
   
4. Cover a baking sheet with foil that is VERY lightly sprayed with non-stick cooking spray or a Silicone Baking pad. Set aside.
5. Separate the Crescent Rolls into rectangles and press the diagonal perforations together to seal/close. You should have 8 rectangles (4 per package) when completed.
   
6. Scoop 1/2 cup of the chicken mixture into the center of each rectangle.
   
7. Next, gather up the four corners and twist/press them together lightly at the top of the “pillow” – see photo.
   
8. Seal the sides by pressing dough together along the edges.
   
9. Repeat with remaining dough and chicken mixture. Place on prepared baking sheet.
   
10. Brush each “Pillow” with melted butter and sprinkle with the flavored bread crumbs.
    
11. Bake for 20-25 minutes…until golden brown and the bottoms are no longer doughy.
    
12. Serve with your favorite veggie and ENJOY!!! 🙂