Heat oven to 375° F. Brush two large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture. Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 ¼-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet, and filling. Brush ravioli with remaining 2 tablespoons melted butter. Bake 9 to 14 minutes or until golden brown. Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate. Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar. To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
Recipe: Season the pork chop generously with the pepper, cumin and salt. Place olive oil in a cast iron skillet under high heat and sear the pork chop on both sides. About 3 minutes on each side. To finish the chops, place in a 400 degree oven for about 12 minutes, or until thermometer reaches 140-150 degrees. In a separate cast iron skillet, add 1 tablespoon of olive oil, chopped onions and cook until soft. Add the minced garlic until fragrant, about 2 minutes, then add the okra, tomatoes, chicken stock and lime juice. Allow the ingredients to come together and the flavors to incorporate with each other for about 10 minutes then season salt and pepper. Serve the pork chops with the succotash on top and drizzle with fresh lime juice.
You probably remember these from your childhood or from your kid's kid-hood. They're delicious and when you make them at home, you control the sugar, and even give them a little boost of nutrition… for a candy, at least. This is a supremely easy-to-make confection, with only three natural ingredients. No chemicals, no kidding!
