Super-Crispy Asparagus Fries

Preheat oven to 400˚F. Brush large baking sheet with 1 Tbsp. oil. Add potatoes to a large pot of water; cover and cook until tender, about 15-20 minutes, drain well. Place potatoes onto baking sheet, using the bottom of a cup, carefully smash the potatoes until flattened but still in one piece. Combine remaining oil and seasonings. Brush each potato with mixture, saving half for later use. Bake for 15 minutes. Remove potatoes, gently turn over and brush with remaining oil mixture. Bake for another 10 minutes, until hot and crispy.

Saute onions in olive oil until softened and lightly browned. Combine the softened cream cheese, Halladay's Cheddar Ale Seasoning, sour cream, mayo and cheddar cheese. Fold in the cooked onion and cooked chopped bacon. Pour into decorative pie plate or oven proof dish. Bake at 350˚F for 20 to 25 minutes, or until hot and bubbly. Serve with warm French bread, pita chips, crackers or kettle cooked potato chips.

Melt butter in a large skillet. Whisk in flour and for 1 minute. Whisk in chicken stock and simmer until reduced, 3- 5 minutes. Whisk in honey followed by milk and seasoning. Cook, stirring often, until thickened; whisk in pumpkin. Stir in 2 cups of cheese; salt and pepper to taste. Stir in pasta. Pour into a 13x9-inch casserole dish and sprinkle with remaining cheese. Broil until cheese is melted and bubbling.

Preheat oven to 450˚F. Combine flour, baking powder, sugar, salt, cream of tartar and seasoning. Using a mixer, add in butter until mixture resembles coarse crumbs. Stir in cheese. Make an indentation in the middle of the flour mixture and add milk all at once. Using a fork, stir just until mixture is moist. Roll dough out onto lightly floured surface. Knead dough until it holds together. Pat dough until ¾ inch thick. Cut dough with 2-inch biscuit cutter. Place dough circles 1 inch apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Makes 12 biscuits.