1. Southern Cornbread Dressing
4 cups crumbled cornbread
2 cups dry bread
3 1/2 cups chicken stock
3 eggs
1 cup milk
2 tsp salt
1/2 black pepper
1 cup chopped celery
1 cup chopped onion
1 tsp sage
Mixx cornbread and dry bread with the stock. Beat eggs slightly, add milk, salt, and pepper. Add to bread mixture. Then add celery, onion, and sage. Mix well. Bake in well greased pan at 375 for 30 to 40 minutes.
3. Green Bean Casserole
1 10 3/4 oz can Cream of Mushroom Soup
3/4 cup milk
1/8 tsp black pepper
2 9 oz bags frozen green beans, thawed
1 1/3 cup French Fried onions
Mix soup, milk, and pepper in a baking dish. Stir in beans and 2/3 cup French Fried onions. Bake at 350 for 30 minutes or until hot.
Top with remaining 2/3 cup of onions. Bake for 5 minutes or until golden.
4. Sweet Potato Casserole
2 1/2 lbs sweet potatoes, cut into 1 inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 tsp salt
1/2 tsp vanilla extract
2 cups mini marshmallows
Preheat oven to 375.
Place sweet potatoes in a pot and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain. Rinse under cold water and peelings will come right off.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Place mixture into an even layer in an 11 x 7 inch baking dish coated with cooking spray. Top with marshmallows. Bake for 25 minutes or until golden.
5. Green Salad
6. Chocolate Pecan Pie
1 9 inch deep dish unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tbs butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tbs Jack Daniels
3 oz semisweet chocolate
Preheat oven to 375. Cover bottom of pie crust with pecans. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, Jack, and chocolate. Stir until all ingredients are combined. Pour mixture into pie shell over pecans and place on a heavy duty cookie sheet. Bake for 10 minutes. Lower temperature to 350 and bake for additional 25 minutes or until pie is set. Remove from oven. Let cool on rack.
Pinch a small ball of chocolate plastic in your fingers and create a ball by rolling it between your palms. You remember...kind of like when you were a kid playing with Playdough!
I like to make a hole down the top of my pumpkin with a toothpick first. I drill down to about the centre of the pumpkin.
It's a delicate matter. You can use tweezers I suppose, but I find a toothpick works fine because the little point helps guide the stem end into the hole.
I use the toothpick tip to squish and press down the stem to attach it firmly to the pumpkin top and then proceed to make a leaf.
Create a tiny ball of chocolate plastic into a leaf shape. I know that pumpkin leaves don't look like this, but I'm working in such a tiny scale that I don't really care. This simple leaf design is so much easier to handle. If you're so inclined, go ahead and make the pumpkin leaves look botanically correct. I find that trying to make little curly tendrils doesn't work well as the plastic chocolate doesn't hold its shape so well when it's rolled so thinly.
You can use the Mini Chocolate Pumpkins to adorn 
mini pumpkin cheesecake brulées: smooth, creamy and not over-spiced! 
The recipe I created makes only 8 mini cheesecakes. I just wanted to use one brick of cream cheese, and I kind of just made the recipe up along the way.
