• 2 cups vanilla wafer crumbs, about 60 wafers
• 1/3 cup butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 3/4 cup fresh citrus juice with pulp, frozen, then defrosted to slushy consistency
• 1 cup (1/2 pt.) heavy cream, whipped

Citrus Pie

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• 1/4 cup green onion, finely chopped
• ​1 clove garlic, minced
• ​1/2 teaspoon dried tarragon, crushed
• 1 tablespoon butter
• ​1 teaspoon cornstarch
• 3/4 cup beer
• 2 cups cheddar cheese, shredded
• 1 3-ounce package of cream cheese, cut up

Hot Cheesy Beer Dip

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Pimento Cheese for Grilling 

• 1 red bell pepper
• ​8 ounces (about 3 cups) finely grated extra-sharp cheddar cheese
• ​2 ounces (about 1/4 cup) softened cream cheese, cut into pieces
• ​1 teaspoon crushed red pepper flakes
• ​Salt and freshly ground pepper to taste

For each Grilled Pimento Cheese Sandwich

• ​2 slices white bread
• ​Three 1/3-inch-thick slices Pimento Cheese for Grilling
• ​1 tablespoon unsalted butter

​Note: Add 3 tablespoons mayonnaise to the cheese mixture for a traditional pimento cheese spread. This thinner spread is NOT suitable for grilling, however.

Grilled Pimento Cheese Sandwich

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​Cake

• 2½ cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons cocoa powder
• 2 tablespoons red food coloring
• 1 cup (2 sticks) butter
• 2 cups sugar
• 2 eggs
• 1½ teaspoons baking soda
• 1 tablespoons cider vinegar or white vinegar

Frosting

• 2 sticks (1 cup) unsalted butter, room temperature
• 8 ounces softened cream cheese
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1 cup chopped pecans

Red Velvet Cake

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• 3 large Yukon gold potatoes, peeled           
• 1 yellow
  onion
• juice of 2 lemons
• 1/2 cup thinly sliced green
  onions
• 5 teaspoon kosher
  salt
• 1/4 cup all
  purpose flour
• 1 whole egg
• olive oil as needed   

For the goat cheese mousse:

• 3/4 cup soft goat cheese                 
• 1/2 cup Ricotta cheese
• 1/4 cup cream cheese
• 1 teaspoon garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh
  chopped chives
• 1/2 cup heavy
  cream
• 1/2 tablespoon lemon juice
• 1 teaspoon kosher salt

For the Apple and Walnut Marmellata:

• 1  cup seasoned
  rice wine vinegar
• 1 pound granny
  smith apples
• 2 ounces walnut
  pieces
• 1/2 pound granulated
  sugar
• 1 sprig rosemary
• pinch kosher salt

For the Curly Endive and Pomegranate Salad:

• 1 head curly
  endive
• 1/2 cup pomegranate
  seeds
• 2 tablespoons canola
  oil
• 1 tablespoon pomegranate
  vinegar (Cider vinegar can be used to substitute)
• pinch kosher salt
• pinch black
  pepper
• 3 mint
  leaves, finely sliced

Chef Alon Shaya

• 1/2 cup butter, softened
• 1½ cups firmly packed light brown sugar
• 2 large eggs
• 1 cup pumpkin (canned or fresh)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons fresh ginger, minced
• 1 cup pecans, chopped and toasted

Ginger Cream Cheese Frosting

• 1½ (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon fresh ginger, minced
• 4 cups powderred sugar
• 1 teaspoon vanilla extract

Pumpkin-Pecan Layer Cake with Cream Cheese Frosting

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• 1/2 stick butter
• 1 small onion, minced
• 1 small green bell pepper, minced
• 2 celery ribs, minced
• 1 tablespoon garlic, minced
• 1 lb Louisiana crawfish tails with fat
• 1 1/2 cups heavy cream
• 6 ounces jalapeño cream cheese
• Creole or Cajun Seasoning e.g. Tony’s or your favorite
• 1 pound whole wheat corkscrew pasta, cooked to package directions

Creamy Crawfish Pasta

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• 1 stick unsalted butter
• 1/2 cup finely chopped onions
• 1 package frozen spinach, thawed and drained
• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 3/4 cup freshly grated Parmesan cheese
• 1 jar marinated artichokes, chopped into bite size pieces
• red pepper flakes to taste
• 8 ounces grated Monterrey jack cheese
• tortilla chips or toasted bread cubes, for serving

Artichoke and Spinach Dip

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• 4 cups chicken livers, washed thoroughly
• 2 cups julienned yellow onions
• 4 tablespoons chopped garlic
• 2 tablespoons olive oil
• 2 cups brandy
• 2 cups butter
• 2 cups cream cheese
• salt and pepper

• 1 stick (8 tablespoons) butter
• 1 large onion, diced
• 1 medium bell pepper, diced
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 pound crawfish tails, cooked and peeled 
• Salt, pepper and hot sauce, to taste 
• 8 ounces cream cheese, softened Crackers or Melba toast, for serving 

Note: To make this recipe even quicker and easier, you can buy pre-chopped onion and bell peppers at most grocery stores.