Chilly weather has finally arrived at Newk’s Eatery, and so have their chili-centric fall/winter limited-time menu additions! Whether guests are seeking a welcoming place to dine-in or prefer to enjoy their meal at home, every night is Chili Night at Newk’s until February 10 with the return of the fan-favorite Taco Salad and debut of three new chili dishes, including: Chili Mac and Cheese Newk’s famous Five-Cheese Mac & Cheese and Newcomb Family Recipe Chili come together to offer diners the best of both worlds. Sprinkled with a generous helping of roasted jalapeños, shredded cheddar cheese and cilantro. Frito Pie Perfect for parents that are looking for a more kid-friendly take on the Taco Salad, this piping-hot bowl of Newk’s Family Recipe Chili is topped with Frito corn chips, gooey shredded cheddar cheese, jalapeños, fresh cilantro and sour cream. Fully Loaded Newcomb Family Recipe Chili Newcomb Family Recipe Beef Chili gets a Texas twist with this new Fully Loaded option. Crisp jalapeños, cilantro, cheddar, and sour cream make it perfect for diners that prefer chili with a kick. Newk’s is pairing these limited time offers with a buy $25 get $5 gift card promo, available for purchase through December 31. Stop by your local Newk's today to try out these tasty chili dishes!

by Ms. Natasha Haynes, MSU Extension Service Video by Jonathan Parrish Need a quick side dish? Tired of your usual preparation methods? Try these Balsamic Roasted Carrots for a budget-friendly, flavorful veggie that goes with almost any main dish! Crew Review: We expected these to have a much bolder balsamic flavor, but the carrots were pretty mild! We also cut the carrots into smaller pieces than the recipe instructs to make them easier to eat. This should be a family-friendly alternative to traditional cooked carrots! Balsamic Roasted Carrots Ingredients: - 8 carrots, medium, quartered lengthwise (3-1/2 cups) - 1 tablespoon olive oil - 1 tablespoon balsamic vinegar - 1/4 teaspoon salt - 1/4 teaspoon pepper Wash hands with soap and water. Gently rub carrots under cold running water. Preheat oven to 450 degrees F. Line a roasting pan or baking sheet with foil. In a bowl, combine all the ingredients and toss to coat. Place carrots on the pan and roast for about 15 minutes, stirring occasionally until caramelized and slightly tender. Thanks to Get Fresh! for this recipe. Get Fresh! is an initiative of the Chickasaw Nation. For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

JACKSON, Miss. - Babalu Jackson is celebrating 10 years on Monday, November 30. The brand's flagship location will be celebrating all week! Here's what you can expect to celebrate 10 years of BabaRitas and guacamole. On Monday the 30th, Babalu will be giving away 10 half orders of guacamole during the week. Keep an eye out on social media to find out how to win! They will also be offering three tacos for $10 on Monday. The 10th guest of the day on Monday will receive a free order of Chocolate Fondue. All guests who spend more than $50 on November 30 will be entered to win a gift card. 10 random guests throughout the day will get a free dessert. If a guest spends $50 or more on a gift card, he/she will get a $10 gift card. Be sure to stop by this Fondren hotspot on Monday, and all next week, and join in on all the fun!

by The Wine Guys, Tom Marquardt and Patrick Darr We don’t think we’ve ever objected to a gift of wine. It’s not a garish tie or Christmas sweater that we’re embarrassed to wear. It’s not a game we’ll never play or a basket of preserves that will be regifted at the first opportunity. Wine fits most everyone. However, not all gifts for the family oenophile have to be wine. So, we’ve assembled a few alternative ideas for you to consider as you head to the store (or computer) to shop. Wine tasting kit. We really like the Master the World tasting kit that guides you through the evaluation process with unidentified samples of various wines. Whether you’re a pro or an amateur, the tasting kit challenges your senses in what can be a monthly subscription to six 187ml bottles of red and white wines selected by Master Sommeliers. You can play along with an online self-evaluation too. We tried it with friends and it was a lot of fun. The cost is $90 for each kit – less if you subscribe. See mtwwines.com. Books. If your gift is going to someone who loves wine but yearns to learn more, “Wine Folly” by Madeline Puckette, is easy to digest. We also recommend “Windows on the World” by Kevin Zraly which is now in its 35th edition. For those friends more knowledgeable about wine and less interested in education, we recommend “Cork Dork” by Bianca Bosker and “Adventures on the Wine Trail” by Kermit Lynch. Both of these are fun reads. Wine Club. We’re not into wine clubs in general because the choice of wines is often unimpressive and obscure. But we like the looks of Wine Access because the team that selects the wines are impressively credentialed and selective. The winemaking team sources grapes from well-known producers with the understanding that their names not be disclosed. They could be buying juice, grapes or the finished product and slapping a unique name on the label. Cameron Hughes’ de Negoce operates similarly but labels its wine with a number. You could buy a case from these clubs as a gift and include an email alert for additional offers. Another option to consider is Scout & Cellar, which deals exclusively with natural wines. Wine Squirrel Sealing Decanter ($70). If you use a decanter for older wines, there is always the dilemma of storing unfinished wine. We sometimes pour it back in the bottle, but some of it inevitably spills. The Wine Squirrel has a special sealing mechanism that allows you to store the wine in the same decanter and preserve it for weeks. Beer selection. If there is a beer fan in your family and friends, Tavour is worth a look. It puts together a holiday bundle of small-craft beers from more than 600 independent breweries. You can buy a bundle to be sent weekly during the holidays by using its app. Admiral Rodney Princessa Rum ($50). This St. Lucia rum is inspired by the HMS Princessa, a Spanish vessel captured by the British in the 1780. It contains Coffey still rum and is aged 5-9 years in bourbon and port casks before being blended. Honey raisin aromas and caramel, crème brulee flavors. Champagne Billecart-Salmon Champagne Trio ($265). This holiday gift box consists of three cuvees that will deliver triple the pleasure. Boxed in an attractive package made from recycled cardboard, the bottles include Brut Rose, Blanc de Blancs Grand Cru and brut Sous-Bois. Cockburn’s Special Reserve Port Portugal ($20). Known as a drier style of port, this version from Cockburn’s, purchased by the Symington family in 2010, represents a good value and is a great introduction to port for those seeking a reasonably priced experience. Aged for 5 years this reserve port features cherry and plum notes in a very mouth-filling experience. Holiday bubbles ‘Tis the season for sparkling wine. If you want to start your celebration with bubbles, here are some suggestions from around the world: Adami Bosco di Gica Valdobbiadene Prosecco Superiore Brut ($20). Although it’s not hard to find prosecco under $15, a few more dollars give you a sparkling wine with more complexity. Made from glera grapes, this DOCG wine has a bit of sugar to round off the palate. Adami also has an interesting single-vineyard prosecco – Vigneto Giardino – for $23. Nyetimber Blanc de Blanc ($65). You don’t think of England when it comes to sparkling wine, but it has been producing some excellent, luxurious cuvees in recent years. We loved this complex and elegant version. Roederer Estate Multi-vintage Brut Rosé ($35). Generous apple and stone-fruit flavors with a dash of blood orange highlight this Anderson Valley sparkling wine. Blend of pinot noir and chardonnay. Frank Family Vineyards Brut Rosé 2015 ($55). You can count on this producer to deliver luxury in a bottle. Using pinot noir (90 percent) and chardonnay grapes from Carneros, Frank has crafted a hedonistic sparkling wine with a beautiful pink coral color and bright strawberry and red cherry flavors. The wine rested on spent yeast cells for four years before disgorgement in January. Codorniu Classico Brut ($15). Simple yet refreshing, this Spanish cava has fresh acidity and unique flavors from the blend of macabeo, xarel-lo and parellada grapes. Diora La Belle Fete Rosé of Pinot Noir ($26). This spirited rosé is one of several made by this Monterey County producer. Grenache and chenin blanc are added to the pinot noir to give it fresh, layered red fruit flavors. Enrico Serafino Alta Langa Oudeis Brut 2016 ($28). From the Roero region of the Piedmont, Serafino is a UNESCO World Heritage site. It has operated on this site for more than 140 years. Toast to its illustrious history with a glass of this blend of pinot noir and chardonnay. Aged more than 3 years in the bottle on its lees. Priest Ranch Brut Rosé 2016 ($50). This is a fun sparkling wine made entire from syrah grapes. Aged 24 months in stainless steel on the lees and another 24 months in the bottle, it has bright cherry and strawberry notes with a smooth finish.

by Kara Kimbrough As mentioned last week, I've come up with a few tried-and-true recipes for scaled-down holiday dinners. Many Americans are celebrating with fewer loved ones around the table, if they're getting together at all. So, here are my best tips for surviving a Pandemic Thanksgiving. For this year's smaller gatherings, baking a mammoth bird may not make sense, but a turkey breast is manageable and won’t produce leftovers for days. With savory gravy ladled over make-ahead mashed potatoes, it’s the perfect meal for a smaller crowd or dinner for two. If turkey conjures up painful memories of joyous holidays past, chicken and dressing casserole is a prefect substitute. Or, use it as a side and add turkey gravy for even more flavor. Last year, I substituted green beans and bacon for my regular Thanksgiving dinner Brussels sprouts and bacon. After all, my nephew and I were the only ones that really enjoyed them. Try my new addition, addictive green beans and bacon. Recipes for pecan, sweet potato and pumpkin pies abound this time of year. However, there is an easier way to tackle dessert. A few Thanksgivings ago, I conducted a store-bought pie bake-off and shared the results: there is one above-average pie brand in the supermarket freezer case. If you’d prefer to spend your time on the main entrees and sides and pick up dessert, my best tip for Thanksgiving dinner during a pandemic is below. Happy Thanksgiving! No Fuss, No Muss Turkey Breast Ingredients: - 5-6 pound bone in turkey breast, thoroughly thawed - 2 yellow onions, peeled and halved For Turkey Butter: - 1 stick of unsalted butter, softened (or butter substitute) - 1 tablespoon minced garlic, finely chopped - 1 tablespoon dry mustard - 1 tablespoon fresh rosemary - 1 tablespoon sage - 1 tablespoon thyme leaves - 1 teaspoon salt - 1 teaspoon ground pepper Mix ingredients together. To prepare turkey: Loosen skin from thawed turkey and pat breast dry. Use a small knife to cut slit on one side to separate skin from flesh. Using a butter knife, lift skin and coat breast with half of the butter. Coat the surface skin, including underside, with remaining butter. (If you prefer a lot of butter, simply double the recipe and amounts used to coat breast and skin.) Season skin by sprinkling lightly with a half teaspoon each salt and pepper or Mrs. Dash. Place onion halves in bottom of 5 quart or larger Crockpot. Place turkey on top, skin side up. Cook 6 hours on low (check temperature after 5 hours) until internal temperature reads 165 degrees F when meat thermometer is inserted into the middle. Transfer turkey to baking tray (reserve juices in Crockpot). Cover loosely with foil, rest for 20 minutes. Preheat oven broiler to high. Important step for browning: Drizzle turkey very lightly with olive oil, not butter, to avoid burning. Place on a metal pan and put under a broiler at least 12 inches from heat for 5 to 10 minutes until skin is crispy. Watch very closely to make sure skin doesn’t burn. Serve with gravy. No Fuss, No Muss Turkey Gravy Ingredients: - Crockpot juices (supplement with chicken broth or stock if desired) - 1/2 cup water - 1/4 cup all-purpose flour Ladle cooking juices from bottom of Crockpot into a bowl and press juices out of onions; set aside. In a non-stick skillet, mix flour and water until smooth, then stir in cooking juices. Bring to a boil; cook and stir until thickened, 3-5 minutes. Notes: Adjust Crock-pot cooking time for larger turkey breasts. Meat is lean, so serve warm to maintain moistness. Full Meal Chicken and Dressing Casserole Ingredients: - 2-3 pounds boneless chicken breast filets or tenders, cooked and shredded (about 4 cups) - 6 cups coarsely crumbled cornbread (I don’t recommend Jiffy Mix for this recipe) - 8 slices white bread, torn - 3-1/2 cups chicken broth - 2 cans condensed cream of chicken soup - 1 medium onion, chopped - 2 stalks celery, chopped - 4 eggs, slightly beaten - 1/2 teaspoon pepper - 1/4 teaspoon salt - 1/2 cup butter, cut into small pieces Heat oven to 400 degrees F. Spray 13x9-inch glass baking dish with cooking spray. In a large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter. Bake uncovered about 45 minutes or until bubbly and golden brown. Addictive Green Beans and Bacon Ingredients: - 2 pounds fresh or frozen green beans (I prefer French style, but you can use cut beans) - 1 pound bacon - 1 stick butter - 1/2 cup brown sugar - 1 tablespoon soy sauce - 1 tablespoon Worcestershire sauce - 1 teaspoon garlic powder (or 2 teaspoons minced garlic) Preheat oven to 350 degrees F. If using fresh green beans, trim ends and blanch for 5 minutes in salted boiling water. Prepare frozen beans according to package directions. Pour drained green beans into a lightly buttered 13x9 inch baking dish. In skillet, fry bacon until just done, but not super crispy. Drain grease from bacon, chop coarsely on a cutting board and place pieces over green beans. In medium saucepan, melt butter, then add brown sugar, soy sauce, Worcestershire sauce and garlic to melted butter. Pour butter mixture over green beans and bacon. Lightly toss with spoon to coat beans. (I added a little bacon grease to the beans, but this is optional.) Bake for 30 minutes or until beans are bubbly and bacon is crisp. Make-Ahead Mashed Potatoes - 6 cups of instant mashed potatoes (I use a large box of Hungry Jack) - 1 cup sour cream - 4 ounces cream cheese - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup unsalted butter, sliced thin - 1/2 teaspoon paprika For garnish: sprinkle of paprika and chopped chives (optional) Preheat oven to 350 degrees F. Prepare instant potatoes according to package directions. Make them thicker than normal by adding in extra flakes, but don’t overdo it. Once prepared, blend in sour cream, cream cheese, salt, pepper and paprika. Pour into a buttered 13 x 9 baking dish. Place slices of butter over the top. Add a sprinkle of paprika and chives, if desired. Bake for 30-40 minutes. (This can be assembled the night before, covered and placed in the refrigerator before baking on Thanksgiving.) Easy and Delicious Thanksgiving Dessert Marie Callender’s Pecan, Dutch Apple or Lattice Apple Pie Note: All possess above-average crusts, not-so-sweet fillings and crunchy, almost-homemade toppings. At less than $10 each, it's a delicious, economical dessert. If you want to pass it off as your own, simply transfer it before baking into one of your own pie plates. Top with ice cream or whipped cream and serve.

By Marty Basher As leaves turn color and temperatures drop, we are happily reminded of the upcoming gift-giving, family-gathering, carol-singing season. With only three months left in the year, interwoven with various observances and religious festivities, it’s time to get your kitchen organized and ready for the holidays. For some people, preparing for the holidays often translates to stress, chaos and breaking the bank; however, an organized and well-stocked kitchen will greatly reduce any feelings of anxiety and pressure by encouraging a clutter-free and functional food prep space. General Organization Tips for Kitchens The first step toward organizing your kitchen for the holidays is a complete cleaning overhaul of the pantry, fridge/freezer and wherever you store cleaning supplies (typically under the sink for most homeowners). Pull everything off the shelves. Taking inventory of what you have will help cut costs when making a grocery list for holiday dinners; therefore, remove everything out of the fridge, pantry and cleaning station one area at a time. Inspect each item’s expiration date, and throw out anything old and moldy (including cleaning solutions). Wipe down all surfaces. Using a diluted bleach or vinegar-Dawn soap solution (either one--do not mix), clean up stains and grime that have coagulated over the months (or years). Microfiber cloth works well with picking up dust and food crumbs, and Magic Erasers removes tough smudge marks. Tackle the microwave while you are already in cleaning overdrive. Mortified by the caked on splatter turning your microwave into a crime scene? Squirt some dish soap in a glass bowl of water and heat it for five minutes. Once done, let the bowl sit inside for an additional three to five minutes before you wipe the inside with a sponge or hand towel. The food residue scrubs right off. Categorize similar items together. Before returning everything back onto their shelves, an organization system must be made. Until then, categorize items by similarity and separate them into different piles. This will help you visualize what you have and decide on how to arrange the items. Pantry Whether yours is a walk-in or a dedicated cabinet, pantries store a majority of what we need for making delicious everyday meals and holiday dinners. They deserve an organized system that maximizes functionality while minimizing time spent digging around for ingredients. You are more likely to forget or miss ingredients for holiday baking/cooking with a messy, overstuffed pantry. Ditch last-minute shopping runs with the following organization hacks for decluttering your pantry. Mounted door organizer for smaller items. While intended for storing shoes, mounted door organizers consist of pockets that are perfect for holding spices, condiment bottles, seasoning packets and anything else that fits. Many homeowners dedicate this organizer strictly for spices and herbs, while others divide common baking ingredients into each pocket. Made of a durable plastic or fabric, mounted door organizers cost between $10 and $50. Categorize items into designated baskets/fabric totes. Pantries naturally give off a cluttered vibe due to all the little or boxed-items stored inside. However, homeowners can tidy up their pantries by stowing like-items into baskets or fabric totes. Not only does this “hide” smaller items out of sight, but also dedicated baskets help you find and put away items quicker. Remember to label the baskets/totes. Plastic storage bins for messy items. Bags of flour, sugar, yeast and more should be placed in plastic storage bins at the bottom of the pantry. Doing so prevents spills and messes, as well as little bugs making homes in your baking goods. Consider lids with locking clamps to prevent children and pets from getting inside. Fridge/Freezer Next on the list for preparing your kitchen for the holidays is the fridge/freezer. A disorganized fridge results in food waste--something nobody wants. You need a clean and spacious place to hold ingredients for a perfect holiday dinner and the leftovers afterward. Dollar store plastic bins. A cheap and simple way to organize things like soda cans, yogurt cups and bottled condiments is investing in dollar store plastic bins and group like-items together, similar to what you would do in the pantry. The walls of the plastic bins allow for stacking, clearing more shelf surface by utilizing vertical space. Lidded bins work especially well with preventing freezer burn for frozen food. Label, label, label. Just as you would with bins in the pantry, label everything--including food containers. Chalkboard stickers allow you to name and date containers and then wipe away the chalk paint/ink when done. They are dishwasher safe, so you won’t have to worry about them peeling off and needing to buy replacements. Store meat and fish in a separate drawer. Meat and fish leak juices, and you may find yourself in a foul-smelling, sticky situation if those juices seep into milk cartons or fruits and vegetables. Avoid this by giving meat and fish their own shelf or drawer. Align the bottom with paper towels or hand cloths, and double bag meats marinating in Ziplock bags. Cleaning Station With holiday dinners and baking comes the back-breaking task of cleaning up. Everyone dreads hours of scrubbing dishes, wiping down tables and counters and sweeping/mopping floors. Make your life easier by creating a portable cleaning station with everything you need for post-holiday clean up. Invest in a large shower caddy. Shower caddies comprise compartments that can hold bottles, sponges, gloves, trash bags, etc. and a handle for portability. While you can find them at the dollar store, investing in a more expensive, heavy-duty shower caddy prevents breaking and plastic warping from the weight ($10-$20). Stock up on solutions. You probably already own all-purpose cleaner, bleach and dish soap which are crucial for cleaning up after the holidays. While you should buy extra of each during your next trip to the store, consider adding the following solutions to your cleaning supply: pan degreaser, drain cleaner and white vinegar and baking soda. Store all-purpose cleaner and diluted bleach solution in your cleaning caddy--both of which you will use more often--and other bottles in a lockable bin under the sink. Remember the miscellaneous tools/items. Along with solutions, your portable cleaning caddy should have sponges, trash bags (large and doggie-bag sized), Magic Erasers and steel wool. Other tools like paint scrapers (plastic not metal) and mini dustpan and sweeper can be added if there is room. Install child-locks where you store cleaning supplies. Whether you have children or you are inviting over guests with children, the last thing you or anyone wants is a precious little one accidentally ingesting toxic cleaners. Unwanted ER visits are best avoided with child locks. Inexpensive and easy to install, child locks often come in two ways--with sticky backs for temporary use or with screw holes for permanent use. By getting your kitchen organized and prepared for the holidays, you can face family dinners and baking binges head on and without that overwhelming stress that leaves many people wishing for a fast forward button. You save time, money and your fridge from smelling like mold. Guest hygiene station Something to keep in mind when preparing for cooking and entertaining for the holidays is guest hygiene. In the midst of a pandemic and the flu season, you want to set up a small area to promote hand washing and germ mindfulness. Purchase or borrow a tea tray. Typically made of wood or galvanized steel with handles on the sides, tea trays make for a fun and classy guest hygiene station. Place this tray on a stand or counter where guests first walk into your home. Make guest hygiene care packages. Using festive party favor bags, stock them with holiday scented hand sanitizers, single pouches of hand wipes and pocket packs of facial tissue (which you can easily find in holiday-themed packaging). Tie the bags with crimped ribbon and curl the loose ends with scissors. Leave these on the tray with a note that invites guests to take one. Provide glass markers in a bowl on the tray. Never lose your glass and drink out of someone else's cup again with marker sets. Each guest gets either a removable sticker, charm, decorative toothpick or rubber band to go around their cup. Every marker is different--by color or design--to prevent germ-swapping mix-ups. Offer two kinds of soap for hand washing. Give guests the option of choosing which soap to use when washing their hands. Some people love scrubbing with gingerbread foam soap, while others prefer generic, scentless, antibacterial soap. Marty Basher is the design expert with Modular Closets, https://www.modularclosets.com. Marty regularly contributes on topics of home design, organization, improvement and more, helping home owners get the most out of the spaces in their home. Modular Closets are high-quality and easy-to-design closet systems made in the USA you can order, assemble and install yourself, in no time at all. Using closet modules (closet pieces you can mix & match to design your own modular closet), homeowners everywhere are empowered to achieve a true custom closet look- for nearly 40% less than standard custom closets.

"It’s almost turkey time! Thanksgiving is just around the corner, which means lots of people think of those dry turkeys they’ve had to endure in the past and how to fix it for this year. If you are in that group, might I suggest injecting your turkey with a flavorful marinade to help with moisture and flavor. Everybody needs options, so I wanted to give you some of my different turkey injection recipes." -Melissa Cookston Brining vs. Injecting The first thing people will say is, “you should brine your turkey.” Yes, brining has many adherents, but I’m not usually one of them. I have always preferred injecting to deliver added moisture and flavor for a few reasons. First, brining a turkey requires a good bit of refrigerated space, generally for a couple of days. Space in the fridge is generally in short supply around the holidays. Secondly, brining has its drawbacks in terms of how it affects (for me at least) the skin and texture of the turkey. Maybe I’ve just not been doing it right, but I’ve just never been a huge fan. I have published brined turkey recipes that were quite good, I thought, but overall, I just prefer injecting a turkey. Injecting a Turkey When you are going to inject, you can do it right before cooking. You can also put in a different flavor profile than you can when you brine. Also, I’ve had some brined turkeys that were just too salty, and you won’t run the risk of that by injecting. You’re going to need an injector obviously. If this is a once-a-year thing for you, then grab an injector from the grocery store for a couple of dollars. They will suffice to get through one turkey a year. If you cook and BBQ more often through the year, you’ll want to invest in a better injector. I have a heavy-duty injector that will make short work of turkeys, pork butts, whole hogs, etc. When you inject the turkey, try not to go through the skin too often. I usually work around the skin of the breast as much as possible. If I do go through the skin, I will use it multiple times by injecting through that spot multiple times (at different angles.) Turkey Injection Recipes I’m attaching some recipes below to help you get started. As you see, you’ll only be limited by your imagination when you inject, so if you want to add some different flavors, knock yourself out. The only caution is making sure you don’t have too large of particles in your injection recipe, or you might clog your needle. These recipes also work great with any poultry, so don’t just save them for Thanksgiving! Recipe #1 Ingredients: - 1 cup chicken stock - 1/2 cup maple syrup - 1 teaspoon kosher salt - 1/2 teaspoon white pepper - 1 teaspoon granulated garlic - 1 teaspoon soy sauce - 1/2 teaspoon cayenne pepper - 1/2 teaspoon chipotle chili powder - 1 teaspoon hot sauce Add all ingredients to a saucepan and bring it to almost a boil while whisking. Allow to cool before use. Recipe #2 Ingredients: - 1/2 cup butter - 1 cup chicken stock - Juice from 1/2 a lemon - 1 teaspoon dried sage - 1/2 teaspoon garlic powder - 1/2 teaspoon kosher salt - 1/2 teaspoon white pepper In a saucepan, heat all ingredients until butter is melted and spices are incorporated. All to cool down. Before it thickens too much, inject poultry in thighs, legs, breasts, and along the breastbone. Allow to sit for one hour before cooking. Recipe #3 Ingredients: - 1/2 cup lemon juice - 1/2 cup liquid crab boil - 1/2 cup butter - 1 cup chicken stock - 1 teaspoon cayenne pepper - 1/2 cup olive oil - 1 teaspoon garlic powder - 1 tablespoon Cajun seasoning Place all ingredients in a saucepan. Heat until butter is melted and spices are incorporated. Remove and allow to cool to room temperature (it should still be liquid.) Inject turkey and place in a pan in fridge for 1 hour before cooking. This will allow injection to spread through the meat

by Ms. Natasha Haynes, MSU Extension Service Video by Jonathan Parrish For many people, macaroni and cheese is the ultimate comfort food. Traditionally, this calorie-laden dish is loaded with fat, fat and more fat, plus simple carbohydrates in the pasta. Definitely not on the menu for people interested in healthier foods! But wait! You can have your mac and eat it too! Check out this healthier option that incorporates butternut squash—an abundant, budget-friendly fall vegetable—and whole-wheat pasta into the mixture of low-fat milk and a combination of skim-milk mozzarella and cheddar cheeses. It makes a delicious side dish or an entrée for friends and family members who don’t eat meat but will eat dairy. Pro tip: Save some of the cooking water from the pasta. You can stir it in as needed at the very end for a creamier sauce! Not sure how to handle a whole butternut squash? You may be able to find precut cubes in the produce or frozen foods sections of the grocery store. Or try these tips: To be sure you have the right amount for your recipe, weigh the butternut squash. A 2-pound squash yields about 3 cups of diced squash once you’ve removed the peel and seeds. A 1-pound squash yields 1 to 1½ cups diced squash. To prepare the squash, cut off the top and bottom. Peel with a vegetable peeler or sharp knife. Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and scrape the cavity clean. Crew Review: This is not your traditional macaroni and cheese, but it is tasty! We couldn’t find whole wheat elbow macaroni or rotini, so we used bow-tie pasta instead. It was fun to try something different! Butternut Squash Mac & Cheese Ingredients: - 1 small butternut squash or half large butternut squash, scrubbed with clean vegetable brush under running water - 1-1/2 tablespoons olive oil, divided - 1 teaspoon black pepper - 1 teaspoon garlic powder - 2 cups uncooked whole wheat pasta (macaroni or rotini) - 1/4 cup white onion, chopped - 1/2 teaspoon salt (optional) - 1/2 teaspoon dried mustard (optional) - 1/2 teaspoon paprika (optional) - 3/4 cup low fat milk - 1 cup cheddar cheese, shredded - 1/2 cup mozzarella cheese, shredded Wash hands with soap and water. Gently rub squash under cold running water. Preheat oven to 350°F. Cut squash in half and remove skin and seeds. You will need about 2 cups. Cut squash into small cubes and place on sheet pan sprayed with non-stick cooking spray. Brush squash with 1 tablespoon olive oil and sprinkle evenly with pepper and garlic powder. Roast for about 25 minutes or until soft. While squash is roasting, cook pasta according to package directions. Drain and set aside. In a small skillet, heat half tablespoon olive oil on medium heat. Add onion and sauté until soft. Place squash, onion, salt, dried mustard, paprika and milk into a blender and puree until smooth. Pour puree over noodles and mix evenly. Stir in shredded cheeses. Add some water to adjust consistency if desired. Thanks to the University of Nebraska-Lincoln Extension for this recipe! For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

by The Wine Guys, Tom Marquardt and Patrick Darr We cannot remember a time when a Thanksgiving has been haunted by a double dose of unimaginable challenges. A raging virus coupled with divisive politics threatens to spoil many gatherings unless we take a collective breath and remember what the holiday is about: family, gratitude and harmony. Many families have chosen not to travel for fear of contracting the worsening virus, and that alone sets a somber tone to the otherwise joyous holiday. The absence of live gatherings will leave stranded family exchanging virtual greetings, a distant alternative to sharing hugs and laughs around a table. These are indeed strange times. Whether you are still able to gather with friends and families or celebrating alone, you shouldn’t let these mentally exhausting times spoil the traditions you have religiously preserved over the years. Keeping them brings a bit of normalcy and stability to our lives. Plunge headlong into a Thanksgiving feast – and don’t forget the wine. The classic holiday dinner of turkey makes the choice as easy as apple pie. Because turkey is a relatively neutral meat, you won’t go wrong with light red wine or almost any white or rosé. And, best of all, you don’t need to spend a lot of money. We like to start our family feasts with champagne or sparkling wine because there’s something about the bubbles that strikes a celebratory tone. It’s a versatile drink to share with appetizers as guests absorb the aromas wafting from the kitchen or when the chef can finally relax. There are inexpensive champagnes from Pommery, Nicolas-Feuillatte, Moet Chandon, Pierre Peters and other French producers. If you would rather honor U.S. producers on this American holiday, consider Argyle, Domaine Carneros, Roederer Estate and Schramsberg. For the feast, we like to put both red and white wine on the table to satisfy everyone’s preferences. Although the classic side dishes – gravy, cranberry sauce, potatoes and dressing -- can take the choice in different directions, just concentrate on the entrée. If you prefer to serve ham, you should consider a light red or a white with some acidity to offset the salt flavors. Lamb and beef call for serious cabernet sauvignons. We like chardonnay and pinot noir for the turkey dinner, but we also have enjoyed riesling, beaujolais, sauvignon blanc and even syrah. The apple and tropical fruit flavors of chardonnay, especially those which are unoaked, complement turkey and texturally is a good match to gravy. Pinot noir is simply a versatile wine that won’t overwhelm a simple dish. For chardonnay, consider Ramey, Ram’s Gate, Morgan, MacRostie and the reasonably priced Chateau Ste Michelle from Washington. As for pinot noirs, we like the inexpensive Hahn, Landmark, La Crema and Olema. One outlier to consider is an off-dry riesling, such as Chateau Ste Michelle’s Eroica, that can match cranberry sauce as well as turkey. Perhaps the most versatile wine to serve both before and during the meal is rosé. There are plenty of versions – several from southern France – that cost less than $20. The acidity and fruit are good foils to most simple foods. We like Whispering Angel, Miraval and Domaine Ott “By Ott.” Please look at the bright side, count your blessings and drink responsibly. Sauvignon blanc It doesn’t have to be summer to enjoy sauvignon blanc. The grapefruit, citrus character of this grape variety make it a refreshing aperitif and it complements fish with citrus sauces, chicken and even pasta. Here are a few we recently enjoyed: Matanzas Creek Sauvignon Blanc Alexander Valley 2018 ($15-20). This is a lovely quaffable sauvignon blanc from a long-time quality producer. Peach and apple notes dominate with a background of herbal notes. Flora Springs Estate Sauvignon Blanc Napa Valley 2018 ($30). Fig, melon and a nice floral component adds interest. Crisp at first sip, this sauvignon blanc ends with a smooth creamy finish. Gamble Family Vineyards Sauvignon Blanc 2019 ($28). This delicious and fresh sauvignon blanc benefits from the musque clone that broadens the flavor profile with softly textured, tropical fruit notes. Grapefruit and citrus notes provide the more classic flavors. One of our perennial favorites for sauvignon blanc. Ritual Sauvignon Blanc 2018 ($20). There are layers of fruit flavors in this Chilean wine because the producer combines cement eggs, oak barrels and stainless steel for fermentation. We loved the wine’s floral notes and lush stone fruit flavors. Wine picks Stags’ Leap Winery Block 20 Merlot 2017 ($70). Using the best grapes from one block, Stag’s Leap has a colossal merlot with plum and clove aromas. The full-bodied palate is of rich and silky raspberry and cherry flavors with hints of cocoa and spice. Los Moradas de San Martin Senda 2017 ($13). We can’t remember the last time we fell in love with a wine so much that we ordered a case online. Unable to find it in local stores, we had to pay shipping fees, which raised the price to $15 a bottle – but it’s still a great bargain. From the Madrid side of the Gredos range of hills in Spain, this producer is focused on old vine garnacha. The depth, texture and tannins in this wine suggested a cost of $40 or more. Generous aromas with plum and black cherry flavors, a bit of minerality and vanilla. We also tasted the producer’s 2013 Initio garnacha and it too was showing beautifully. Four Vines The Kinker Cabernet Sauvignon 2018 ($18). Petite sirah and grenache is added to this Paso Robles cabernet sauvignon to give it more color and broader flavors. Ripe dark fruit aromas with fruit-forward flavors of currants, plum, cassis. De Vinosalvo “Auspicium” Montecucco Rosso 2016 ($25). From Tuscany, this sangiovese/syrah blend has rich and ripe cherry and cassis flavors.

by Kara Kimbrough I don’t have to tell you these are strange times… unchartered waters… bizarre circumstances… all the clichés in the world won’t do justice to the fact that the upcoming holiday season will be unlike any other. While stating the obvious – that most of our Thanksgivings will be celebrated in smaller gatherings, if we’re able to have them at all – we still have an opportunity to enjoy some of our favorite dishes. To say we’re all in need of comfort food this year is an understatement. Next week, I’ll share a few feel-good recipes for reduced crowds and even solo dining. Today, I’m sharing a recipe for the ultimate comfort food – mashed potatoes, of course. Filled with caramelized onions, cream and cheese, it’ll add a new twist to Thanksgiving dinner. Or, it serves as a needed boost to a somewhat-dismal holiday. Even better, it can be made up to 10 days ahead and kept in the refrigerator until Thanksgiving or any day when only a plate of steaming mashed potatoes will lift our spirits. Comforting French Onion Mashed Potatoes Ingredients: - 4 tablespoons butter, cut into small pieces - 3 large onions, chopped - Salt and white pepper and/or fine black pepper - 1 teaspoon ground thyme - 1 can beef consommé or 1 cup beef stock - 3 pounds Russet potatoes, peeled and cut into 6 chunks each - 1 bulb garlic, 6 large cloves - 1 cup whole milk or half-and-half, warmed - 1-1/2 to 2 cups shredded Gruyere cheese (can substitute Swiss if you can’t find Gruyere) For caramelized onions, heat a skillet over medium-low to medium heat and melt butter. When butter foams, add onions and season with salt, white and fine black pepper, and thyme and cook slowly 35-40 minutes to deep caramel and very soft and sweet. Add consommé or stock and stir a minute or so and remove from heat. Place potatoes and garlic in a pot and cover with water and bring to a boil. Add salt to boiling water and cook potatoes to fork-tender, 15-20 minutes. Drain potatoes and garlic and place in food mill or beat on low with a hand mixer. Mill or beat the potatoes and garlic and add milk and cheese to combine. Season with salt and white or fine black pepper, then stir in the caramelized onions. Serve potatoes while hot or, to make ahead, cool to room temp and refrigerator for up to 10 days.

Whether you're gathering will the whole family this year or keeping things small, these dishes will be a hit at your holiday table. Cheesy Broccoli and Cauliflower Rice Casserole Candied Sweet Potatoes Fresh Cranberry Sauce with Bourbon and Vanilla Sourdough and Sausage Stuffing Casserole Fresh Green Bean Casserole with Mushrooms and Caramelized Onions

by Ms. Natasha Haynes, MSU Extension Service Our Facebook fans have asked for healthier holiday recipes and slow cooker recipes, so The Food Factor team has combined both requests into one new video: Slow Cooker Cranberry Pork Roast! Cranberries are a perfect fall flavor and are loaded with vitamin C and fiber without lots of calories. Combined with a lean pork roast, you have a wonderful alternative to heavier traditional main dishes. Plus, when you use the slow cooker, your oven is free for other family favorites, like baked sweet potatoes, which would pair perfectly with this dish. Or, serve with brown rice and your favorite veggies. Slow Cooker Cranberry Pork Roast Ingredients: - 2-1/2 pounds boneless pork roast - 1 can whole berry cranberry sauce - 1/4 cup honey - 1/4 cup dried minced onion Spray your slow cooker with cooking spray and place pork roast in slow cooker. In a mixing bowl, combine the cranberry sauce, honey and minced onion. Pour over the pork roast. Cook on low for 10-12 hours. Shred and serve. Thanks for our friends at the University of Arkansas Cooperative Extension Service for the terrific publication “5 Easy Slow Cooker Meals for Back to School,” where we found this printable recipe. If you love slow cooker recipes, check out our Slow Cooker Barbecue Chicken Sliders, Slow Cooker Stuffed Bell Peppers and Baked Potatoes in the Slow Cooker! What are your favorite fall recipes? We’d love to hear from you. Share on Facebook and Twitter!

by Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- Despite weather challenges combined with a decreased production year for most pecan varieties, Mississippi’s 2020 crop will be decent. “Overall, yield around the state was impacted by various environmental factors, like frost, excessive early spring rains and tropical winds and moisture,” said Eric Stafne, fruit and nut specialist with the Mississippi State University Extension Service. “There will be pecans available, but they may not be as plentiful as in recent years.” The Delta, a main area of production, saw early ripening of pecans this year, which helped mitigate damage from Hurricane Delta, Stafne said. Max Draughn, president of the Mississippi Pecan Growers Association said yields will vary depending on where orchards are located because of numerous issues impacting different parts of the state where pecans are grown. “The northern part of the state got a late freeze that got a lot of their blooms,” said Draughn, who owns and operates Bass Pecan Company in Raymond. “Growers in the southern part of the state got winds and storms from various hurricanes that knocked a lot of nuts on the ground. Some of those nuts will be okay because they were filled out, but some nuts were not ready for harvest. They’ll lose those.” Growers in the central part of the state, including Draughn, expect a decent yield. Pecans await harvest at Bass Pecan Company in Raymond, Mississippi, Oct. 26, 2020. Mississippi pecan producers expect a decent yield after being impacted by a decreased production year on top of weather challenges, including frost, heavy spring rains, and tropical winds and moisture. (Photo by MSU Extension Service/Susan Collins-Smith) “It is a down year for pecans,” Draughn said, explaining that pecans produce in alternating years. “But our yield should be okay. In this area of the state, we’ve had a good weather year. We got timely rains that contributed to good nut growth but not so much that we had disease problems.” Market prices are down due to inventory in cold storage and decreased sales to Mississippi’s regular buyers. Most of Mississippi’s crop is sold to out-of-state and overseas buyers, including China. “We have a good number of pecans in cold storage, and China is not buying because of increased tariffs,” Draughn said. “Growers may not be able to sell their native varieties to the wholesale market, but they will be able to sell their improved varieties. The prices will just be down.” Many growers will sell more of their pecans direct to the consumer this year, Draughn said. For more information about Mississippi-grown pecans and where to purchase them, visit the Mississippi Pecan Growers Association web site at mspecans.org/.

by The Wine Guys, Tom Marquardt and Patrick Darr If you’re a casual wine drinker who enjoys a glass of Ménage à Trois with your pizza, you’re not likely to consider buying a first-growth Bordeaux. One bottle of, say, Chateau Lafite Rothschild will set you back $550, which is equal to several cases of cheap wine. Domaines Barons de Rothschild realized that decades ago and launched a new collection of wines under the Légende label. Not only are the wines moderately priced, but they are focused on casual wine drinkers who are neither able to Grand Vins Bordeaux nor willing to wait decades for it to fully mature. We recently joined Diane Flamand, who has been Légende’s winemaker for 16 years, in a virtual tasting of these five interesting wines. Each of the wines is named after regional appellations: Bordeaux Blanc, Bordeaux Rouge, Medoc, Saint-Emilion, and Paulliac. “We saw that Bordeaux with its 56 appellations and different classifications can be confusing,” she said. “The idea (with Légende) was to make Bordeaux easy to understand and with all the qualities. Great balance, freshness, good drinkability, easy to appreciate.” Global warming has helped Bordeaux wines in general, often allowing for red grapes to fully ripen naturally lessening the need for chapitalization or adding sugar to fermenting grape must. Chapitalization was more commonly used in the past to achieve higher alcohol levels. Riper grapes create riper, fruitier more complex wines, more akin to many Americans taste preference for California red wines, which almost always achieve natural ripeness. For those who want to experience Bordeaux without the pain of lofty prices, this is a good introduction to each of the major appellations. Légende Bordeaux Blanc 2019 ($19). Drawing grapes from the immense Entre-Deaux-Mers, Flamand adds 15 percent semillon to sauvignon blanc. Although she has used less, she said she plans to stick with the dose of Semillon because it rounds off the acidic nature of the crisp sauvignon blanc. Grapefruit, tropical fruit and citrus dominate this fresh and bright white blend. Légende Bordeaux Rouge 2017 ($19). This blend of cabernet sauvignon (60 percent) and merlot from Entre-Deux-Mers sports raspberry and black currant aromas, juicy blackberry flavors, a hint of coffee and ripe tannins. Late season frost destroyed much of the vintage, but this wine is balanced and simple. Serve it with pasta, pizza, burgers and the like. Légende Saint-Emilion 2016 ($40). Known for its merlot, Saint-Emilion produces approachable wines in their youth and this is no exception. It was our favorite. A little cabernet franc is added to provide some elegance. Juicy and fresh cherry fruit character with earth and truffle aromas. Légende Medoc 2016 ($26). From the Left Bank of the Gironde River, Medoc is famous for its complex red wines. There is more tannin and structure in this wine than the others. Expressive pepper and spice nose with ripe cherry and strawberry flavors. It is a blend of 65 percent cabernet sauvignon and 35 percent merlot. Légende Paulliac 2016 ($55). Domaines Barons de Rothschild puts its best effort in this full-body wine by using some grapes from its two Paulliac estates and aging 40 percent of it in Lafite barrels for 12 months. Although it can improve with further aging, it’s still approachable now. Complex aromas of spice, tobacco and mint with black fruit flavors and a long finish. Cabernet sauvignon (60 percent) is blended with merlot. Landmark’s bargain pinot It’s becoming impossible to find a decent pinot noir under $50. Oregon and California producers are making pinot noirs that rival the cost of premier crus in Burgundy. Greg Stach, long-time winemaker at Landmark Vineyards, thinks his hand-crafted Landmark Vineyards Hop Kiln Estate pinot noir could sell for $50 a bottle, he’s happy to get it into the hands of more consumers at $40. He admits that is still a lot of money for some people, but these wines are a relative bargain. During a virtual tasting of a three-year flight of these pinot noirs, Stach waxed praise on the Hop Kiln project. The historic Russian River Valley property once used to dry beer hops has been restored as a tasting facility. Stach says they were looking for, “a landmark for Landmark,” and he couldn’t be more delighted to tap into its soil. Landmark sources grapes – mostly chardonnay and pinot noir – from Sonoma, Monterey and Santa Barbara counties. But it has been making pinot noir from the Hop Kiln Estate, planted in the late 1800s, for only three vintages. Several plots around the kilns and along the Russian River have been planted to 93 acres of vineyards. Located in what is called the “middle reach” of the valley, seasonal temperatures here swing from 50 to 90-plus degrees – ideal conditions for pinot noir. Stach says he wants his pinot noir to be pretty and a “window into Burgundy.” He finds cola flavors to be common in all the pinot noirs made from this part of the valley. We know Landmark more for its stellar chardonnays, but the Hop Kiln pinot noirs are pretty impressive. The brand was purchased in 2011 by Stewart and Lynda Resnick, owners of Fiji Water, Pom Wonderful and also Justin Winery and Vineyards. They added Hop Kiln Estate in 2016. The 2016 and 2017 pinot noirs reflected the vagaries of the vintages. Stach believes these wines can be cellared for decades, although they are hard to resist in their present development. The current vintage – the 2018 Hop Kiln Estate pinot noir ($40) – is well-balanced with classic Russian River Valley character, fresh raspberry and cherry cola flavors and floral aromas. Wine picks Enrico Serafino Gavi di Gavi “Grifo del Quartaro” 2018 ($17). We loved this delicious Piedmonte wine made entirely from cortese grapes. Surprising complexity with apple and pear notes, good acidity and lingering finish. Alma Rosa El Jabail Sta. Rita Hills Chardonnay ($48). Once this wine came to room temperature, it was teeming with pear and melon aromas. Citrus and apple flavors with a touch of spice and mineral. Domaine Gayda Flying Solo Grenache Syrah 2018 ($16). From the massive Languedoc-Roussillon region of France, this gem is light enough to enjoy by itself or alongside pizza, burgers and pasta. No tannins, just a lot of fresh fruit character. The name is a tribute to the flyers who flew from Toulouse using the region’s Tree of Moscu as a key reference.

Whether you’re a turkey or side dish fanatic, the same menu at your family’s Thanksgiving gathering can become old and boring year after year. Celebrity chef and judge on Netflix’s new food show “American Barbecue Showdown,” Melissa Cookston will have you receiving all the thanks this holiday with her delicious Thanksgiving sides! Taken from Cookston’s website, the below recipes for holiday smoked turkey, maple chipotle baked beans from scratch and southern deviled eggs with chive-truffle vinaigrette are a great way to satisfy the entire family this holiday season! Holiday Smoked Turkey "One of the reasons I love to smoke turkey for the holidays (or really, anytime) is the nuanced flavor and texture that smoking it adds to turkey. Generally, I try not to overwhelm any meat I cook with smoke, and with turkey that is especially important, and the neutral flavor palate of turkey is easily overwhelmed. Poultry doesn’t have the collagens to break down over a long cooking time, like pork or even beef does, so it doesn’t have to go 'low and slow.' I cook turkeys in my smoker at 275 to 300 degrees F, as I think this is a good combination of allowing smoked flavors to develop while not drying out the turkey." Ingredients: - 10-12 pound whole turkey - 1/4 cup Memphis BBQ Company Ultimate BBQ Rub or your favorite rub blend - 4 tablespoons cold salted butter, chopped into small pieces - 2 ounces fresh sage sprigs - 2 ounces fresh thyme sprigs - 1 medium onion, peeled and quartered - 1 medium lemon, quartered Rinse turkey, then slide butter pieces under skin around the breast area. Season turkey inside and out with BBQ Rub. Fold wing tips under themselves to form a “platform.” Place in a pan, uncovered, in the refrigerator 8 hours or overnight to allow turkey to marinate and skin to dry. Remove from fridge, stuff cavity with herbs, onion and lemon, then place in 250-degree F smoker, using apple or cherry wood. After 2 hours, remove from smoker, place a meat thermometer (with an external reading) in the thigh, being careful to not place it touching a bone, and wrap fully in heavy duty aluminum foil, then return to smoker. As the thigh temperature gets close to 170 degrees F, check the breast temperature with another thermometer. It should read about 10 degrees F cooler. After the breast achieves 160 degrees and the thigh reaches 170 degrees F, remove from smoker, place in an insulated cooler and allow to rest. Check the temperatures after 15-20 minutes and ensure the breast temperature rose above 165 degrees F (safety zone for poultry). Continue to keep in cooler until ready to serve. Turkey may then be placed on a platter for carving at the table, or my preference is to carve on a cutting board and plate the meat on a platter for serving (much easier than trying to carve over a table!) Maple Chipotle Baked Beans From Scratch "Good side items at any BBQ party are mandatory and, with a little work, can be the star of the show. At any outdoor picnic, baked beans are good. However, maple chipotle baked beans made from scratch are awesome! Revel in the recipe requests from your friends and family, soak up the adoration from those poor souls still making baked beans from a can. Yes, you too can win 'Battle Baked Bean' (and fool everybody into thinking it was hard work!)” Ingredients: - 1 pound northern beans, soaked overnight - 6 slices bacon - 1 tablespoon minced garlic - 1 yellow onion, diced - 1/2 green or red bell pepper, diced - 1-1/2 teaspoon salt - 1 teaspoon coarse ground black pepper - 2 cups ketchup - 1/2 cup Worcestershire sauce - 1/2 cup maple syrup - 1.2 cup water - 1/4 cup Tabasco Chipotle Sauce - 1 tablespoon basic BBQ rub Drain soaked beans, then place in stockpot and cover with water to about one inch above beans. Bring to a boil then simmer for one hour, adding water if necessary. Drain beans. Cook bacon in a pan until crisp. Remove bacon from pan, leaving rendered fat in pan. Crumble bacon after it cools. Add onions and bell peppers and cook for 3-4 minutes or until softened but not translucent. Add garlic and cook for one minute, then remove from heat. Preheat oven to 350 degrees F. In a large baking dish add beans, onion/pepper/garlic mix from skillet and remaining ingredients. Mix well. Bake for an hour and a half or until beans are tender and liquids have thickened around beans. Serve! Southern Deviled Eggs with Chive Truffle Vinaigrette “Deviled eggs are among the most Southern of items, and you absolutely must have a recipe available to you. Take heart, they’re exceedingly simple. However, sometimes you need to freshen up a classic recipe, and the addition of a simple, chive-truffle vinaigrette takes them to a whole new level.” Ingredients: For the Eggs - 6 hard boiled eggs - 2 tablespoons mayonnaise - 2-1/2 tablespoons sweet pickle relish - 1/2 teaspoon Kosher salt - 1/2 teaspoon black pepper For the Vinaigrette: - 2 tablespoons champagne vinegar - 1 teaspoon honey - 1 teaspoon Dijon mustard - 1 teaspoon finely chopped chives - 1/2 teaspoon minced garlic - 2 tablespoons olive oil - 2 tablespoons white truffle oil To make the eggs: Cut eggs in half and separate yolks. With a fork, break up yolks, then add relish, mayo and salt and pepper. Adjust seasonings, or mayo if stuffing looks too dry. If you're being fancy, place egg yolk stuffing in a piping bag and pipe into eggs. Otherwise, you can just spoon the stuffing back into the eggs. Refrigerate for at least 30 minutes to firm up. To make the vinaigrette: If you like whisking a lot, you can make this in a small bowl with a whisk. I prefer using a blender, an immersion blender or a food processor (depending on how much I am making.) In a separate container, pour olive oil and truffle oil together. Add all ingredients except oils to bowl and whisk or blend thoroughly. While blending, slowly drizzle oil blend into dressing to form an emulsion. Either using a squeeze bottle or a spoon, drizzle vinaigrette dressing over eggs and serve. For these recipes and more, visit melissacookston.com.

by Kara Kimbrough Just as my excitement over cooler weather as well as the possibility of making lots of soups, stews and chilis rose – you do remember cold weather food, right? – the temperature shot to near-80 degrees. Sadly, I put the stockpots and Crockpots back into the pantry and began searching for something that, like our clothing these days, would do the job without appearing too summer-like. Luckily, I’d splurged on a gigantic container of spinach artichoke dip at Sam’s; an impulse purchase that, in hindsight, was looking less and less like a good idea. I was in the mood for chicken, pasta and a recipe that’d allow me to put the ingredients in a casserole dish, place it in the oven and turn on the air conditioning while it cooked. After a little experimentation, I’m happy to announce that store-bought dip translates nicely into a main dish recipe. Using it instead of having to shop for artichokes, cheese and hard-to-manage frozen spinach turned out to be a good idea that I’ll undoubtedly utilize in the future. And yes, enough dip was left in the massive dip to serve with crackers the next time company dropped in. Spinach Artichoke Chicken and Pasta Ingredients: - 4-6 boneless, skinless chicken breasts - 1 tablespoon butter - 1/2 cup onions, finely diced - 2 cloves garlic, minced - Salt & pepper - 1-2 cups spinach artichoke dip (add more or less according to taste) - 1/2 cup grated parmesan cheese, divided - 1/2 cup shredded mozzarella cheese, divided - 1 pound of pasta, cooked Preheat oven to 400 degrees F. Cut chicken breasts in half then season both sides with salt and pepper. Spray a 9x13 baking dish with nonstick spray; place seasoned chicken breasts in the bottom. Melt butter in a large skillet over medium heat then add onions. Season with salt and pepper then sauté until softened, 2-3 minutes. Add garlic then sauté for 30 more seconds. Remove skillet from heat then fold in spinach dip and half the parmesan and mozzarella cheeses. Using a spatula, spoon mixture over chicken; then smooth and cover with a piece of foil. Bake for 20 minutes; remove foil and top with remaining cheeses. Bake for 10 more minutes or until cheese is golden brown and bubbly. Let rest for 10 minutes before serving over pasta.

by Ms. Natasha Haynes, MSU Extension Service Video by Jonathan Parrish Whether you love or hate the pumpkin spice craze that takes over every fall, you can’t deny that pumpkin is a healthy food! High in fiber, low in calories and packed with vitamin A, pumpkin is a terrific addition to your diet. When shopping for pumpkin puree, be sure you don’t buy pumpkin pie filling. For even healthier muffins, substitute whole-wheat flour for half of the all-purpose flour. You can make these in a mini-muffin pan or in a standard-size muffin pan. Next time I make these, I’ll probably add more pumpkin pie spice for a bolder flavor. Happy fall, y’all! Pumpkin Spice Oatmeal Muffins Ingredients: - 1 1/2 cups all purpose flour - 1 cup quick oats - 3/4 cup brown sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 teaspoons pumpkin pie spice - 1 egg, slightly beaten - 1 cup pumpkin puree - 3/4 cup low fat milk - 1/3 cup oil Topping: - 1/4 cup quick oats - 1 tablespoon brown sugar - 1 tablespoon melted margarine or butter - 1/8 teaspoon pumpkin pie spice Wash hands with soap and water. Spray muffin tins with cooking spray or use muffin liners. In a medium bowl, combine flour, quick oats, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. Break egg into a small bowl. Wash hands with soap and water after cracking raw egg. Add pumpkin, milk and oil to egg. Mix well. Add liquid ingredients to dry ingredients and stir until just moistened. Fill muffin cups two-thirds full. Mix topping ingredients. Sprinkle topping evenly over muffins. Bake mini muffins at 400 degrees F for 8 to 12 minutes or until evenly browned. Bake regular-sized muffins for 15–18 minutes. Thanks to the University of Nebraska-Lincoln Extension for this recipe! For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Twitter, and Instagram! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

by The Wine Guys, Tom Marquardt and Patrick Darr We can’t read a critique of merlot without a reference to “Sideways,” a 2004 movie that portrayed merlot as a lowly wine and thus put the nail in a coffin of a grape variety that was already sliding downhill. Watching Miles dump a spit bucket over his head was good for laughs, but isn’t it time we give the merlot joke a rest? In fact, there is a lot of good merlot being made today on the West Coast. Although there is still the occasional merlot that is too vegetal and green – the result of stem contact -- the bulk of the merlot we tasted in the last few weeks is ample reason to renew respect for this maligned grape variety. Next to cabernet sauvignon, merlot is the second most planted grape variety in the world. It is one of several noble grapes that go into the best Bordeaux. Petrus, one of the most expensive wines in the world, is made entirely with merlot. Merlot has a wide array of flavors, depending on where and how it is grown. Blackberries, raspberries, plums and black cherries are common flavors. The tannins are usually soft, which makes the wine more approachable than many premium cabernet sauvignons. Alas, the best merlots we tasted were expensive. These wines are full-bodied and easy to confuse with cabernet sauvignon. Here are the top 10 we recently tasted: St. Supery Merlot Estate Rutherford Napa Valley 2015 ($50). This wine exhibits wonderful intense plum, cherry and cedar notes in a delicious package that shouldn’t be missed. It was one of the most accessible and enjoyable merlots in the tasting. Stags’ Leap Wine Cellars Block 20 Merlot 2017 ($70). Using the best grapes from one block, Stags’ Leap has a colossal merlot with plum and clove aromas. The full-bodied palate is of rich and silky raspberry and cherry flavors with hints of cocoa and spice. Duckhorn Vineyards Napa Valley Merlot 2017 ($56). It’s impossible not to reach for another glass of this approachable, softly textured merlot. Blended with 16 percent cabernet sauvignon and a little cabernet franc, petit verdot and malbec, it has broad and ripe dark fruit flavors with tantalizing hints of licorice and chocolate. Vanderbilt Reserve Dry Creek Valley Merlot 2017 ($35). Blackberry and vanilla aromas lead into a ripe palate of raspberries and blueberries. Firm tannins, full body make it a wine to pair with beef. Sullivan James O’Neil Napa Valley Merlot 2015 ($250). At this price, we understand why you may not want a case. But we list it because the wine shows what magic can be done with this grape variety. It is unquestionably the most powerful merlot in our tasting. Immense tannins, dense flavors and great complexity. Plum aromas and rich dark cherry flavors with lingering hints of cocoa powder and leather. Peju Napa Valley Merlot 2016 ($48). This merlot combines elegance with power to make a delicious, rich wine that can age for five years or more. Very aromatic with pomegranate and cranberry notes and soft dark berry flavors with a hint of vanilla. La Jota Vineyards Napa Valley Merlot 2017 ($85). Drawing grapes from two vineyards on Howell Mountain, this showy merlot is a good example of a winemaker’s deft hands. Dense and rich black cherry notes, floral nose, and hints of dried herbs, coffee and mineral. Long finish. Hickinbotham The Revivalist McLaren Vale Merlot 2017 ($70). You don’t think of Australia for its merlots, but this dynamite version from Hickinbotham scores points with its generous plum and strawberry flavors and balanced acidity. There’s a nice mineral and earthy character to it. Mt. Brave Mt. Veeder Merlot 2018 ($80). Nearly 1,800 up Mt. Veeder, the Mt. Brave winery draws from a great source of grapes for this serious and complex merlot with plum and dark red cherry fruit and hints of vanilla and spice. Firm tannins make it a keeper too. Decoy Sonoma County Merlot 2018 ($25). A good value in a sea of expensive merlots, the Decoy has beautiful black cherry and blueberry flavors with hints of chocolate and mineral. Wine picks Los Moradas de San Martin Senda 2017 ($13). We can’t remember the last time we fell in love with a wine so much that we ordered a case online. Unable to find it in local stores, we had to pay shipping fees, which raised the price to $15 a bottle – but it’s still a great bargain. From the Madrid side of the Gredos range of hills in Spain, this producer is focused on old vine garnacha. The depth, texture and tannins in this wine suggested a cost of $40 or more. Generous aromas with plum and black cherry flavors, a bit of minerality and vanilla. We also tasted the producer’s 2013 Initio garnacha and it was showing beautifully. Four Vines The Kinker Cabernet Sauvignon 2018 ($18). Petite sirah and grenache is added to this Paso Robles cabernet sauvignon to give it more color and broader flavors. Ripe dark fruit aromas with fruit-forward flavors of currants, plum, cassis. Black Stallion Limited Release Napa Valley Cabernet Sauvignon 2017 ($60). Using grapes from higher elevations on Diamond Mountain and Atlas Peak, winemaker Ralf Holdenried has crafted an accessible cabernet sauvignon with blackberry aromas and jammy dark berry fruit. Gary Farrell Russian River Valley Chardonnay 2018 ($35). You get a lot of good chardonnay for the money with this delicious and balanced wine. Drawing grapes from several vineyards, the chardonnay has melon and grapefruit flavors and crisp citrus and stone fruit flavors.

There is something about this time of year that makes you want to curl up with a big ole bowl of soup and some cornbread or crackers. This fall, try out one of these delicious soups that you'll want to make over and over again. Smoked Sausage Corn Chowder Potato Pimento Cheese Soup Hamburger Veggie Soup No-Bean Chili Tomato Basil Soup

CLEVELAND, Miss. - From November 6 through December 31, downtown Cleveland transforms into a winter wonderland with over 100,000 holiday lights, a Christmas tree and appearances by Santa Claus! Steps away, Cotton House is filled with plenty of holiday cheer and accommodations as cozy as home. To celebrate the season, join Cotton House for the second annual Holiday Workshops: a holiday series of painting, dancing and libations! With art classes for the kids to cocktails on the roof for the adults, your holiday stay at Cotton House is one you won’t soon forget. Join Cotton House Hotel on these dates: Friday-Sunday, November 6-8 Saturday, November 7 Saturday, December 5 Saturday, December 12 Event Details: Holiday Open House in Cleveland November 6-8 Hot chocolate in the lobby 25% off Cotton House gift cards purchased that weekend Live music in the lobby on Saturday, November 7, from 3 - 5 p.m. by Lions of Winter Kids Art Class with Delta Art Alliance Saturday, December 5 10 a.m. - noon in Peavine Room $30 per ticket Purchase tickets here Santa Claus Saturday, December 5 3 - 5 p.m. in Donelson Room Adult Paint Class with Delta Art Alliance Saturday, December 5 5 - 7 p.m. $50 per person, includes 2 glasses of wine and appetizer Purchase tickets here Cocktail Making Class "Up on the Rooftop" With Melissa Townsend and Milk Punch Saturday, December 12 3 - 5 p.m. at Bar Fontaine $55 Purchase tickets here

by Ms. Natasha Hayne, MSU Extension Service Video by Jonathan Parrish Do you ever feel like you have to trick your kids into trying new foods or eating healthier options? Sometimes all it takes is a different cooking method to turn a finicky eater into a fan! Most people don’t think of fruit as a hot treat unless it’s a sugar and fat-loaded pie or cobbler. These Banana Boats can be cooked on a grill, in the oven or even over a campfire or fire pit! The best part is their versatility. The original recipe calls for a tropical combination of banana, pineapple and coconut. But you can try other combinations, too: banana and strawberry, banana and blueberry or even banana and peanut butter! Banana Boats Ingredients: - 1 banana with peel - 1 tablespoon crushed pineapple - 1 tablespoon coconut flakes Leave the peel on the banana and make a deep cut down the long side through the peel and into the banana. Do not cut all the way through. Gently pull the cut apart to make a pocket in the banana. Fill the pocket with crushed pineapple and top with coconut flakes. Wrap the banana in foil. Place on a grill or near the coals of a campfire. Heat until warm, about 5 minutes at medium-high heat. Carefully remove the foil packet from the heat. Let cool slightly and remove foil. The peel may be black, but the inside will be warm and delicious. Refrigerate leftovers within 2 hours. Notes: Not grilling? Bake the foil packets in the oven at 350 degrees F for about 15 minutes. Try other fillings—peanut butter, chopped nuts, other fruit, a drizzle of honey, or a sprinkle of cinnamon. (Honey is not recommended for children under 1 year old.) Thanks to our friends at Oregon State University Extension’s Food Hero program for this printable recipe! If you like healthy desserts, don’t miss our popular Tropical Angel Cake recipe! For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

by Dr. Gary R. Bachman, MSU Extension Service Baby leaf lettuce is easy to grow at home in containers, allowing gardeners to grow their own for salads all winter. (Photo by MSU Extension/Gary Bachman) Last week, I sang the praises of my favorite cool-season vegetable and explained how it is both edible and ornamental. Kale is a multitasking super food that is really easy to grow from seed. But there are other great cool-season vegetables like lettuce and collards. I consider these must-haves for my garden, and they also are easy to grow from seed, especially in containers. The cooler months of winter are the perfect time to grow lettuce. Lettuce can tolerate frost and light freezing temperatures. And when temperatures are cool, it doesn’t get bitter like it does when grown in the heat of summer. You don’t even have to grow it in your normal vegetable garden. Try growing lettuce in containers to save money and add spice to your landscape. I like to grow both baby leaf and mini head lettuce. The mini heads are the perfect size for individual salads. There are many types available, and I like the mini romaine and mini buttercrunch the best. Mini head lettuce is perfect for bi-weekly succession planting. Sow the seed densely, much like sowing grass seed, and then you can harvest lettuce after about 21 days. If you don’t grow your own, you can buy baby leaf lettuce in the grocery store, usually sold as mixes of several varieties and colors. Whether home-grown or store-bought, these add mealtime interest. Collard greens are another classic leafy vegetable for our Mississippi gardens. The best-tasting collards are those grown in the fall through the winter and into the spring. This makes sense as collards don’t tolerate high temperatures very well. Like our other leafy greens, collards are very appreciative of cooler temperatures, even frosts and freezes. The colder temperatures intensify their flavor profile. There are many varieties of collards available, including hybrid and open-pollinated types. MSU Extension recommends the following varieties for Mississippi gardens: Vates, Top Bunch, Georgia LS, Blue Max, Champion and Tiger. Like lettuce, collards also can be grown in containers. Growing leafy greens in containers is more manageable and requires much less weeding. You will be surprised how many plants will grow in a tight space when you grow them in containers. Even if you only have a small patio, balcony or sunny kitchen window, you can still enjoy fresh greens. Be sure to place your containers where they will be easily accessible. This can be on your patio, doorstep, or even windowsill. Keeping them accessible will allow you to maintain them well so you can enjoy fresh salads through the winter. Most retail garden centers have seeds readily available, or you can order them online. However, the increased gardening interest due to the COVID-19 pandemic has resulted in shortages of many varieties of vegetables. So if you want to grow some of these leafy greens, don’t wait. If you’d rather not start yours from seed, many garden centers should be offering transplants of these leafy greens that you can grow instead.

by The Wine Guys, Tom Marquardt and Patrick Darr Behind every winemaker is a good story and it doesn’t get any better than that of Jesse Katz. At age nine, he joined his father – an accomplished photographer, (both pictured right) – on assignment around the world. One would think he eventually would pursue photography. But the photos of California wine country convinced him otherwise. He pursued wine. “Dad barely knew the difference between white and red zinfandel,” Katz said of his father Andy. “But I fell in love with the cultures and met some influential people, including Robert Mondavi.” When it came time to go to college, Katz first pursued business and then caved to his desire to make wine. Soon after getting a degree in viticulture and oenology at Fresno State, he was honing his understanding of terroir at Petrus and Haut Brion and developing an appreciation of malbec at Bodega Noemia in Argentina. About the time he felt he knew enough to make premium wine, you would think he would plant roots in prestigious Napa Valley. But he chose Sonoma County instead. “I wanted to showcase an area,” he said. “It’s hard to do that in Napa because of the barrier of entry for new winemakers. That’s one of the faults of Napa – it’s pushing out young winemakers because of the price points. There is a level of discovery in finding new areas in Sonoma County.” He found choice vineyards in eastern Alexander Valley where nighttime temperatures are cooler than those of Napa Valley. The more temperate, coastal-influenced climate here lengthens the growing season by two weeks and gives him the “balance and elegance” he wants from cabernet sauvignon. He founded Aperture – a fitting tribute to his photographer father – in 2009, and before he was 30, he was labeled an impressive young winemaker by Forbes. He’s not a maverick any more, but at a still young 36, he is an accomplished winemaker whose wines are turning heads. There’s a two-year wait to get some of Aperture’s most exclusive wines. We recently joined Katz for a virtual tasting and was impressed by the unique character of his wine. By commanding control of leased vineyards, Katz is able to apply the viticultural education he got from his time at Cheval Blanc to extract the expression he seeks from the soil – a commitment so important that his front label indicates if the grapes come from a specific soil type. We don’t know anyone else who does that. “The human touch can only go so far, but place has so much to do with the wine,” he said. True to his training, he brings respect to malbec, a grape all but abandoned in Bordeaux and often abused in Argentina. “It’s the most difficult variety to farm,” he said. “You can have a wine that will give green and jammy flavors all at once.” Canopy management and thinning the fruit allows him to avoid the traps other winemakers walk into with malbec. The 2017 Aperture Right Bank Red Blend ($55) is an almost even blend of cabernet sauvignon and malbec. The vineyard blocks he uses are clay soil type, which Katz believes lengthens the growing season to achieve full phenolic ripeness. It is a very concentrated blend with floral aromas, fresh red berry fruit and a spicy finish. Like all of his red wines, the blend avoids the over-extraction that plagues many California wines and instead strikes a silky elegance. Equally refined is the 2017 Aperture Cabernet Sauvignon ($70), which includes some malbec and merlot. Full-bodied, it shows off ripe blueberry and blackberry fruit and finishes with some nice minerality and a hint of dark chocolate. The soil here is volcanic and the steep hillsides stress the vines to make the grapes smaller and more intense. Katz admitted his cabernet sauvignon has a “green element,” a term sometimes used derisively to describe a number of under-ripe wines from California and even Bordeaux. But in Aperture’s wines the greenness gives the wine vibrancy and freshness. “It’s a natural element in all great cabernets. Most winemakers freak out at greenness, but it fades. Fresh style balances it out,” he said. We also loved the 2019 Aperture Sauvignon Blanc ($40) made from grapes from the Dry Stack Vineyard in Bennett Valley. Katz blends 2 percent of semillon into the wine in true Bordeaux style and ages it in oak for six months. It is an expressive, aromatic sauvignon blanc with mouth-watering flavors of melon, apricot, spice and tropical fruit. This is not your grassy New Zealand sauvignon blanc. Semillon does wonders to sauvignon blanc, but Katz admitted it is hard to find in California. He’s planting his own with a clone from Chateau d’Yquem – favorite of the estate’s viticulturalist. We can’t wait to taste the results. Normally, his annual production is between 10,000 and 12,000 cases, but this year’s fire is expected to reduce the 2020 production to 5,000 cases. Most of Aperture is sold through its website and some of the single-vineyard wines have a waiting list. Katz cherishes his business partnership with his father, whose photos grace every label and who likes to be involved in the blending. But despite the relationship, the images aren’t free. When we asked how much the photos cost the winemaker, Katz said “pallets” of wine. We suspect the elder Katz now knows the difference between red and white zinfandel. Merlot month October is merlot month, and we’ve spending a lot of time tasting this often-maligned grape variety. We’ll have a more thorough report in a couple of weeks, but for now here are a couple of merlots to honor the occasion: Barnett Vineyards Napa Valley Estate Merlot 2018 ($70). Hal Barnett and crew battled fires surrounding their property on Spring Mountain, but appears to have survived significant damage. What a relief because it would be a shame if Barnett didn’t produce this estate-bottled merlot in 2020. The 2018 has ripe black cherry notes with distinctive hints of eucalyptus and chocolate. Soft texture and long finish. St. Supery Rutherford Estate Merlot 2015 ($50). St. Supery scores again with one of its underrated grape varieties. With just some cabernet sauvignon and cabernet franc in the blend, the wine shows off the bountiful merlot fruit: ripe blackberry, plum and raspberry notes mingle with subtle chocolate, espresso and graphite. Luxurious mouthfeel. Flora Springs Merlot Napa Valley 2017 ($35). Big pure black cherry elements with a beautiful chocolate finish creates a big complex and satisfying wine. Made entirely of merlot and aged in French oak. Credit for images goes to Aperture Cellars

by Kara Kimbrough Want to know what makes my day? It’s when I enjoy the food at a restaurant I’ve heard about for years but never took the time to check out. Usually it’s because I mistakenly felt it would not be to my liking. I was pleasantly surprised when I visited the Shivers Creek Fish House in the small Simpson County community of Pinola recently. I admire our state’s ability to raise and import fresh catfish, but the fried version is not my favorite dish. Because I’d heard the restaurant was known for catfish, I wasn’t in a hurry to dine there. My opinion changed after my visit. There are multiple reasons why. First, upon walking in most restaurants and smelling the aroma of food, hunger pains hit. Having to wait for food to be delivered is not my favorite experience. The opposite happened when my friend and I sat down in the sprawling dining room at Shivers Fish House. Our waitress immediately delivered bowls of coleslaw, hushpuppies and greens. I’ve sampled all three at numerous seafood restaurants. These dishes were fresh, lightly seasoned, cooked without a lot of grease and some of the best I’ve ever tasted. Like other thriving fish-centric restaurants that have found their niche, Shivers’ menu includes plenty of fried catfish, along with shrimp, oysters and salmon. Seafood can be prepared to your liking, including fried, blackened or, in the case of shrimp, boiled. Catfish plates range in price from $14.99 to $16.99 and my selection, fried (or blackened) shrimp plate, is $15.99 to $17.99. Fried oysters are $15.99 or $26.99 for two dozen. Additional seafood dishes include grilled salmon ($19.99) and crab cake dinner ($16.99). In addition to seafood, friends have raved about Shivers’ steaks. I didn’t try one on my first visit, but the ones delivered to neighboring tables looked – and smelled – amazing. Selections include the 12 or 16-ounce ribeye ($26.99 to $27.99), 12-ounce ribeye and shrimp ($29.99) and for those with smaller appetites, hamburger steak ($14.99) served with gravy and onions. Besides the three appetizers already delivered to the table, seafood can also be accompanied by several sides, ranging from baked potato, fries and salad. If any of these aren’t to your liking, a lineup of appetizers in the $7 to $8 range can be added to any meal. These included fried pickles, blooming onion, fried jalapeno poppers and cheesy bacon ranch fries, to name a few. The word “fried” sends many health-conscious people into shock, but Shivers’ offerings are not heavily-breaded or greasy. It’s evident in the appearance and flavor of the main star – fried catfish –and the lightly-seasoned, crispy fried shrimp I enjoyed - the restaurant’s cooks are skilled at preparing and frying food. Those looking for a lighter meal can sample a shrimp salad or chicken salad ($12 range) or a large and smaller dinner salad ($7 to $8 range). Also, grilled chicken dinners and baskets ($10.99 to $12.99), shrimp, oyster, fish or chicken po'boys ($13.99), cheeseburger ($9.99) and chicken and fish sandwiches ($7.99) are on the menu. Shivers' dining options include take-out and socially-distanced dining in. What: Shivers Creek Fish House Where: 618 MS Highway 43, Pinola (between Magee and Hazlehurst) When: Hours are 4:30 to 9 p.m. on Thursday and Saturday; 4:30 to 10 p.m. on Friday Call: 601-847-1700 for more information or to place a take-out order.

It's no secret that the flavor of fall is pumpkin spice. If you're looking for a delicious pumpkin recipe that even pumpkin haters will enjoy, try these easy and yummy Pumpkin Spice Cookies. They're perfect for Halloween and Thanksgiving gatherings or just for a fun, fall dessert. They are even vegetarian! Pumpkin Spice Cookies with a Creamy Brown Butter Icing by Food Blogger Laurel Evans, featured by Fine Dining Lovers Ingredients : For the cookies: - 1-1/2 cups all-purpose flour - 4 grams baking powder - 4-1/2 grams baking soda - 5 grams cinnamon - 1 gram ground nutmeg - 1 gram ground cloves - 2.5 grams ground salt - 110 grams softened butter - 300 grams sugar - 350 grams pumpkin puree - 1 egg For the brown butter icing: - 115 grams unsalted butter - 240 grams sifted icing sugar - Vanilla extract - 10 milliliters pure vanilla extract - 30 to 60 milliliters milk Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside. In a medium bowl, cream together the butter and sugar. Add pumpkin, egg and vanilla, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet and flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost. Melt butter in a saucepan over medium-high heat until golden brown in color, about 10 minutes. Pour butter into a bowl, and add sugar, vanilla and milk; stir until smooth. Tip: If the icing is too thick, add another tablespoon milk, a little at a time, until consistency is spreadable. Let cool for 5 minutes and use immediately.