12 Pitted dates

8 oz Mascarpone cheese

12 large pecan halves

Spiced Sugar [vanilla sugar, cinnamon, cardamon]

Open pitted dates and lay flat on cutting board.

Add small dollop of mascarpone cheese and then top with one pecan half.

Close date sealing cheese add pecan inside date.

Sprinkle with spiced sugar.

Chill for 1 hour and serve.

Preheat Oven 350F

1 – 1/2 Cups white cane sugar

1/3 Cup brown sugar

1/4  Cup pure maple sugar

3/4 Cup canola oil

2 TBS butter

3 eggs, beaten

2 cups of peeled, cubed and cooked butternut squash [soft]

1 tsp cinnamon

1 tsp nutmeg

½ tsp salt

2 cups flour

1 tsp baking soda

½ tsp baking powder

1 cup chopped pecans

Preheat oven to 350°F.

Butter and flour 2 – 8by3 inch loaf pans

Sift dry ingredients into medium bowl

In a 2nd mixing bowl beat sugar, oil, butter, maple syrup

Blend in beaten eggs

Mix in butternut squash and spices

Add dry ingredients and pecans and mix.

Transfer batter to loaf pans.

Bake until tester stick inserted into center comes out clean, about 1 hour 10 minutes.

Cool bread in pan on rack 15 minutes. Cut around bread to loosen.

Turn out onto rack and cool completely.

Try one piece immediately when warm as it is yummy!

Raspberry Vinegarette

4 oz fresh raspberries

3 Tbsp white wine vinegar

1.5 Tbsp sugar

1/2 Cup canola oil

1 tsp coarse kosher salt

1 tsp black pepper

Chicken

2 boneless chicken breasts, cut in half

1 Cup pecans, chopped finely

1 Cup panko [Japanese breadcrumbs]

4 tsp coarse kosher salt

2 tsp black pepper [split in two]

1/3 Cup honey mustard

1 Tbsp Dijon mustard

1/4 Cup mayonnaise

2 Tbsp Canola oil

Preheat oven to 375F

Puree raspberries, vinegar, sugar until smooth. Add canola oil slowly to form emulsion. Season with salt and pepper.

In a shallow bowl blend together mustards, mayonnaise, 3 tsp kosher salt and 1 tsp black pepper. In second  bowl mix together pecans, panko, remaining 1 tsp salt and remaining 1 tsp black pepper.

Pound halved chicken breast to get a uniform height. Drop in mustard-mayo mixture and then in  pecan panko mixture to coat chicken, place on paper plate. Here is were you can freeze portions if desired.

Heat canola oil to saute pan over medium-high heat. Add chicken to saute pan reducing heat to medium and cook for 2 minutes per side.

Transfer to baking dish and bake for 20 minutes.

Serve with Salad greens, diced English cuke, tomatoes, carrots and pecans topped with Raspberry Vinaigrette, garnish with fresh raspberries.

Nutritional facts per serving [daily value]: Calories 650kcal; Protein 10g [19%]; Total Fat 66g [103%] [Sat. 5g [27%]]; Chol. 24mg [8%]; Carb. 9g [3%]; Fiber 4g [15%]; Sugars 4g; Calcium 51 mg [5%]; Iron 2 mg [13%]

Recipe makes 2/3 cup

½ cup apple juice

1 cup brown sugar

2 Tbsp molasses

1 Tbsp honey mustard

½ teaspoon allspice

½ Tsp cinnamon

¼ Tsp nutmeg

½ cup chopped pecans

Toast pecan pieces, cool and reserve.

Reduce apple juice over medium high heat @ a slow boil for 8 minutes.

Add sugar, molasses, mustard and spices.

Reduce heat to medium until mixture is well blended and syrupy consistency.

Stir in pecan pieces.

Pour over precooked ham and serve.