CARRABBA'S BREAD DIPPING SAUCE

Ingredients 
1 tablespoon minced basil
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon kosher salt 
½ teaspoon chopped rosemary 
¼ teaspoon crushed red pepper flakes
½ teaspoon olive oil
⅛ teaspoon fresh lemon juice

Directions
1) Combine all of the ingredients, EXCEPT oil and lemon. 2) Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same. 3) Stir in oil and lemon juice. 4) TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.

WHITE CHOCOLATE RASPBERRY CHEESECAKE

INGREDIENTS

• For the Crust:
• 1½ cups Oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies)
• 6 TB salted butter, melted
• For the Custard:
• Half bag (6 oz) pure white chocolate chips
• ¼ cup half and half
• 1½ (12oz total) blocks whole cream cheese, softened to almost melted
• ¼ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• For the Raspberry Sauce:
• 5 oz frozen or fresh raspberries
• 1 TB granulated sugar
• 1½ tsp cornstarch dissolved in 3 TB water

DIRECTIONS

1. Make Crust: In a large bowl, mix fine cookie crumbs with butter until well incorporated. Should resemble wet sand. Scoop 1 slightly rounded tsp crumb mixture evenly into 48 lined mini muffin tins. Press down to form bottom crusts.
2. Preheat oven to 325F, with rack on lower middle position.
3. Make Raspberry Sauce: Combine raspberries, sugar, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.
4. Make Custard: In heavy saucepan, melt white chocolate chips together with half and half on low heat, stirring often. Remove from heat. In large bowl, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.
5. Scoop 1 rounded TB custard evenly into lined mini muffin tins. Dollop ½ tsp raspberry sauce over the custard. Gently use a thin knife to lightly swirl.
6. Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge. If keeping longer than a couple of days, you can freeze them. Top with Stabilized Whipped Cream and serve.

CORNBREAD DRESSING

9x13 Pan Cornbread, Make a day ahead
Crumble and add:
Sage
Chicken Broth
2 cans Cream of Chicken
2 Eggs
Poultry Seasoning
20 seconds worth of shakes of poultry seasoning
Almost a whole can of broth
Mix not quite as thin as cake mix.
Add butter on top.
Bake covered 350 with foil approx. 45 minutes
Uncover to brown on top.

FISH CAKES

Ingredients

25 ounces canned solid white tuna in water (five 5-ounce cans) OR tuna, salmon...
2 large eggs
1/3 cup, plus 2 tablespoons, plain dry breadcrumbs (or panko)
4 tablespoons mayonnaise (Greek yogurt can be used instead)
1 tablespoons lemon juice (can add more later)
3 jalapeno peppers (or leave them out)
4 tablespoons extra light olive oil
1 teaspoon salt
1/2 teaspoon pepper

Instructions

In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
Iin a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add peppers to the mixture.
Add the tuna, beaten eggs, and breadcrumbs, and mix gently until ingredients just hold together.
In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad.