Baking with the Bolliers

We love this Pumpkin Alfredo in the fall but it's good anytime if year. It's a simple recipe, but don't skimp on the ingredients or try to make it healthy by replacing heavy cream with milk. It won't turn out as creamy. In fact it will be a soupy mess because this recipe contains no thickening agents. If you have leftover sauce it's great as a white sauce for pizza.  Ingredients: 2 Tbs Butter 1 tbs chopped Garlic 1 C canned Pumpkin 2 C Heavy Cream 1/4 tsp Nutmeg 1 C freshly shredded Parmesan Cheese Salt and Pepper to taste  Fettuccine noodles, cooked Optional: Cooked chicken, Roasted asparagus or brussel sprouts. In a saucepan over medium heat melt butter and cook garlic until fragrant. Mix in canned pumpkin, heavy cream and nutmeg. Cook stirring occasionally until sauce starts to bubble. Stir in parmesan until melted. Serve over noodles plain or with chicken and cooked veggies. 

  Grandma Style Lasagna -Photo Ryan Cozart We made this with our friend Ryan on our Youtube Channel, and since we kept referring to the measurements as Grandma Style, this is our Grandma Style Lasagna. Lint to the video  HERE Years ago I asked my Italian friend Tara if she would be willing to share her sauce recipe. She sent me this.... Hopefully she doesn't kill me because I am not sharing her sauce recipe as she sent it to me. Its a mash-up of her recipe with a lasagna recipe I found online that I felt would be vastly improved if made the sauce like Tara's secret recipe.  So here we go. I have served this for many Christmas Parties, Sunday dinners, and any day that would be made better by a slice of homemade lasagna.  For the Meat Sauce: Enough Extra Virgin Olive Oil to cover the bottom of a heavy stock pot 1 Onion, diced 5-6 cloves of Garlic, chopped 4 14 oz cans Diced Tomatoes 2 14 oz cans Tomato Sauce 1 6 oz can Tomato Paste 1/2 C Red Wine Handful of fresh Pars...

  We are fortunate to be able to buy mushrooms grown within a few miles from our house. I jumped at the chance to but some Lions Mane Mushrooms yesterday. I had heard they tasted like crab or lobster (they really do have a flavor similar.) We decided to make these beauties into some crab cake like cakes tonight. Since I have been allergic to shellfish for the last 7 years these were quite a treat.   Makes 9 cakes For the Mushroom Cakes: 8 oz Lions Mane Mushrooms 1 Clove Garlic, sliced 1 Tbs Extra Virgin Olive Oil 4 Green Onions, thinly sliced 1/2 Bell Pepper, diced 1/4 C Mayo 1 C Bread Crumbs, divided 1 Tbs Parsley 1 tsp Dijon Mustard 1 Egg, beaten 1 tsp Old Bay Seasoning Spray oil For Remulade 1/2 C Mayo 1 Tbs Whole Grain Mustard 1 Pickle, diced Hot sauce to taste Shred lions mane mushroom into a large bowl. In a large skillet over medium low heat add in olive oil, mushroom, garlic, green onion and bell pepper. Cook about 10 minutes un...