http://www.marthastewart.com/recipe/walnut-crusted-chicken-breasts

Pumpkin Butter Brownies – Courtesy ‘The Recipe Girl’

BROWNIES:

1½ cups

butter (3 sticks)

¾ lb (12 oz.)

bittersweet chocolate, chopped

6 large

eggs

1½ cups

dark brown sugar

1½ cups

granulated sugar

3 tsp

vanilla extract

1½ tsp

salt

2¼ cups

all-purpose flour

¾ cup

unsweetened cocoa

TOPPING:

1 lb

cream cheese, softened

2 large

eggs

½ cup

granulated sugar

1 tsp

vanilla extract

2 Tbs

cornstarch

1 cup

apricot jam

1 cup

pumpkin butter

1

Preheat oven to 325°F. Line 12x17x1-inch baking pan (also known as a jelly roll pan/ or half sheet pan) with buttered parchment paper or foil.

2

Prepare brownie layer: Melt butter and chocolate in top of double boiler (or carefully- in short bursts- in the the microwave). Set aside to cool slightly.

3

In a large bowl, whisk 6 eggs, brown sugar, and 1½ cups granulated sugar together. Stir in 3 T. vanilla, salt, melted butter/chocolate, flour and cocoa. Pour into prepared pan and spread to the sides.

4

Prepare cheesecake layer: Beat cream cheese using a mixer on medium speed until fluffy. Add remaining eggs, sugar, vanilla and cornstarch; beat until smooth and dollop all over the chocolate layer. Gently use a spoon to spread out evenly over the chocolate, trying not to dig into the chocolate layer. If you’re patient, it works out just fine.

5

Whisk together jam and pumpkin butter in a small bowl. Drop spoonfuls onto cream cheese layer and draw swirls using a knife. Try to stay inside the cream cheese layer only and don’t pull up the chocolate with the knife.

6

Bake until center tests clean, about 40 minutes. Cool completely before cutting.
Yield: 3 to 4 dozen (a lot!)

Grilled Camembert and Pumpkin Butter Sandwiches – Source Unknown
4 tablespoons unsalted butter, plus more for skillet
8 slices Panera Stone-Milled Rye about 1/2″ thick
1/2 cup pumpkin butter
1/2 pound Camembert cheese, thickly sliced
1 bunch fresh basil leaves, washed
Spread 1/2 tablespoon of butter on a slice of bread, then spoon 1 tablespoon of pumpkin butter on top and spread to edges. Lay 2 to 3 thick slices of Camembert over pumpkin butter. Place 2 to 3 basil leaves on top of cheese. Spread 1/2 tablespoon of butter on another slice of rye bread. Lay on top of the basil and press, buttered-side down, into the sandwich. Repeat with remaining sandwich ingredients to create 4 whole sandwiches.

Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt to evenly coat the bottom of the pan. Put the sandwiches in the pan and toast for 2 to 3 minutes until the bread becomes golden and cheese begins to melt. Turn the sandwiches over and toast until golden and cheese is bubbly. Cut the sandwiches in half before serving.