Garlic Parmesan Monkey Bread

• 3 tablespoons finely chopped green onions
• 3 tablespoons parsley
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon salt
• 5 tablespoons butter, melted
• 2 eggs
• 2 (1 pound) loaves frozen bread dough, thawed
• 1/2 cup Parmesan cheese
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• Grease a 10 inch Bundt pan or tube pan. In a medium bowl, mix together the green onion, parsley, garlic powder, salt, butter and eggs until well blended. Break the bread dough off in walnut-sized pieces, and dip each piece into the egg mixture. Place coated dough balls into the prepared pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Cover loosely, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake for 30 minutes in the preheated oven, or until golden brown.

Green Beans and Potatoes

• 3 cups thinly sliced potatoes
• 2 cups frozen green beans
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1 teaspoon vegetarian Worcestershire sauce
• 1 cup vegetable broth, divided
• 1 teaspoon cornstarch
• 1/4 cup chopped fresh parsley
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• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender. In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

Bacon and Cheddar Stuffed Mushrooms

• 3 slices bacon
• 8 crimini mushrooms
• 1 tablespoon butter
• 1 tablespoon chopped onion
• 3/4 cup shredded Cheddar cheese
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• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees F (200 degrees C). Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese

Best Pumpkin Pie Recipe

To make 1 pie:

2 eggs

398 ml of E.D. Smith pure Pumpkin

1 Cup (250 ml) Packed brown sugar

1 tsp (5 ml) Ground cinnamon

1/2 (2 ml) Ground nutmeg

1/4 (1 ml) Ground ginger

1/4 (1 ml) salt

3/4 (175 ml) Evaporated milk

1 (9in/23cm) unbaked deep dish pie shell

Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt; Stir until well combined. Blend in milk. Pour filling in pie shell. Bake at 425F (220C) 15 min. reduce oven temperature to 350F (180C) and continue baking 30-35 min longer or until knife inserted in center comes out clean. Cool.