Author: Dackel Princess

1 (4 1/2-pound) standing rib roast, trimmed
Cooking spray
1 tablespoon whole black peppercorns, cracked
2 teaspoons salt, divided
3 tablespoons Dijon mustard
1/2 cup sliced shallots (about 2 medium)
3 garlic cloves, crushed
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 1/2 cups fat-free, less-sodium beef broth
1 cup dry red wine
1 teaspoon butter

Preheat oven to 450°.

Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.

Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.

Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Take about 1/4 cup of this mixture and pour into roasting pan, swirl around and pour all the juices into the saucepan. Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.

Pastry for a 9″ pie crust
1 1/4 c. pumpkin puree
3/4 c. heavy cream
3/4 c. milk
1 c. white sugar
3 whole eggs, beaten
1 tbsp. molasses
2 tbs bourbon
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground ginger
1/2 tsp. salt
Whipped cream for serving
Preheat oven to 375 degrees. Keep pie crust chilled until ready to use. Combine cream, milk and sugar in a small saucepan and heat slowly over low heat. Do not boil. Combine the pumpkin puree, eggs, molasses, cinnamon, nutmeg, cloves, ginger and salt in a bowl; slowly pour in the hot cream mixture, stirring constantly. Pour into pie crust and place in preheated oven. Bake for 10 minutes at 375 degrees. Lower the oven temperature to 350 degrees and continue to bake for 30 minutes or until set. Stick a toothpick into the center of the pie to see if it is done; it should come out clean. Let cool; serve with whipped cream.

2 cans Artichoke Hearts
2/3 cup mayonnaise
2/3 cup shredded parmesan cheese
2/3 cup shredded mozzarella cheese
2 dashes of hot sauce

Chop the artichoke hearts, mix all ingredients well and put into a shallow baking dish. Bake at 375º for 15-20 minutes or until bubbly and slightly browned.
Serve with pita chips. Enjoy!