• Preheat oven to 350 degrees.
• Cut out a hole in the center of your bread bowl that will fit the brie. Remove bread from the top and scoop out inside.
• Spread 1/4 cup cranberry spread and 1/4 cup chopped pecans in the center of the bread.
• Cut 1 inch slices around the edge of the bread to create tabs (do not cut to the bottom of the bread).⠀⁣
• ⠀⁣
• Score your brie (cutting lines horizontal and vertical across) and place in the bread.
• Top with remaining cranberry spread and chopped pecans.
• Place in a baking dish and brush the bread with melted butter.
• Bake in oven for 20 minutes or until bubbly.
• Drizzle with honey and serve warm.

For the crabcakes:

• Heat the olive oil in a sauté pan over medium heat.
• Add onions, celery, red peppers then salt and pepper.
• Sauté for 3-4 minutes.
• Add the garlic and carrots, and sauté for about 3 minutes, stirring regularly. Do not burn the garlic. Remove from heat to cool.
• Combine eggs, salt, pepper, mayonnaise, Creole mustard, bread crumbs, parsley,  grated cheese, Tabasco, Worcestershire, and lemon juice.
• Add the sautéed onion and pepper mixture. Mix together to blend all ingredients.
• Add crab and fold in.
• Form crab cakes.
• Combine the flour, salt, pepper and 1 tbsp Old Bay in a bowl.
• Dredge crab cakes in the flour mixture and shake off the excess.
• Set prepared cakes on a baking sheet.
• Put into the freezer for 20 minutes or refrigerator for 2 hours or more.
• Heat ½ cup oil in a skillet and place first batch of cakes in oil.
• Cook for 4-5 minutes per side, until golden brown.
• Remove and set on paper towel to absorb any excess oil.
• Repeat until all cakes are done.
• Serve with remoulade sauce and lemon wedges. {recipe below}
• Other option-substitute avocado in place of eggs in batter.

For the Remoulade:

• Add all ingredients into food processor and pulse.
• Serve in a bowl for dipping or topping crabcakes and other seafood.

• Preheat oven to 320°F.
• Line a 9 inch cake or springform pan with parchment. Wrap the bottom of the springform pan with aluminium foil to prevent any leaks.
• Sprinkle raisins on the bottom of the pan.
• In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
• In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
• Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
• Whisk in the flour mixture to the egg mix.
• In another large bowl, beat the egg whites with a hand mixer until you see soft peaks form.
• Gradually add the sugar while continuing to beat until you see hard peaks form.
• Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
• Place the cake pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
• Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
• Bake for 25 minutes, then reduce the heat to 280°F, and bake for another 55 minutes, until the cake has risen to almost double its height.
• Remove from oven, and carefully, invert the hot cake and peel off the paper.
• Sprinkle the top of the cake with powdered sugar, slice, and serve while still warm!

• Fill a sink or large bowl with water and rinse and soak collard greens well. Drain.
• Heat a large pot over medium heat and add butter.
• Once butter is melted add onion and cook until softened, about 5 minutes.
• Add garlic cloves and cook, stirring for another minute.
• Add remaining ingredients, including collards to the pot and bring to a boil.
• Reduce heat to low and cook for 2 hours.
• Serve warm with a side of Hoppin' John and rice and biscuits or cornbread!

• Preheat oven to 350 degrees.
• Lay 6 slices of toasted bread on a baking sheet.
• Spread approx 1/2 cup (or more if you want!) of mashed potatoes on top of each bread slice.
• Top with 2 slices of turkey on each.
• Add 1/4 cup shredded cheese on top of turkey.
• Add two slices crisp bacon, crisscrossed on top.
• Add one or two thick slices of tomato on top.
• Now add a ladle of gravy on each.
• Finally add remaining shredded cheese on top of each.
• Bake in the oven for about 10-15 min or until warmed through and the cheese is melted.
• Serve warm with additional gravy on top if you would like!

• Rinse beans and pick through, then soak in water overnight.
• Rinse beans in the morning and transfer to a crock-pot.
• Cover beans with the broth.
• Add diced bell peppers, onion (reserve 1/2 cup onion for topping), Worcestershire, parsley, ham hock, and stewed tomatoes with juice. Mix together and break tomatoes apart into smaller pieces. Add all seasonings, stir, cover, and cook in the crock-pot on high for 3-4 hours or low 4-6 hours.
• Serve with white rice and cornbread and top with diced tomatoes and green onion.