Dessert pizza recipes featured on show

Information on becoming a more memorable person, making dessert pizzas and punch needle and machine embroidery will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

Author and speaker Ruthie Dearing has written a book titled “On Being Memorable: Nine Keys for Exceptional Change,” and she’s going to talk about our potential to change and how to create a “picture” of yourself as she explains how this can create a positive self-image, a way to use power effectively and how to build good character. Dearing is from Albuquerque.

Nancy Siler is with Wilton Brands in Woodridge, Ill., and she’s going to demonstrate making pizza — brownie pizza, that is. She’ll show a Black Forest pizza, a rocky road variety and a peanut butter pizza, and each one is a fun and delicious dessert.

Designer and digitizer Laura Waterfield, owner of Laura’s Sewing Studio, will demonstrate punch needle and machine embroidery techniques. She has several beautiful examples of clothing featuring this technique to show us. Waterfield lives in Tomball, Texas.

Information on portable floor desks for kids, cooking with shrimp and decorating with candles will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Bruce Johnson of Minwax, will show how to make a portable desk that kids can use on the floor to do their homework or other writing projects. Johnson lives in Asheville, N.C.

Chef Brian Stapleton of North Carolina Wild-Caught Shrimp will demonstrate cooking with shrimp, as well as talk about shrimp consumption and the nutritive value of eating seafood. Beth Vesco-Smith of PartyLite Gifts Inc. will show how to decorate the home with fragrance, using a new trend in today’s marketplace — fusion. She’s from Reynoldsburg, Ohio.

Roasted honey and pecan coated North Carolina farm-raised catfish, braised greens, herb butter with orange essence

6 Tablespoons unsalted butter, divided, softened

2 Tablespoons honey

1/2 cup pecans, coarsely chopped

4 6-ounce filets North Carolina farm-raised catfish

1 bunch Italian parsley, finely chopped

Zest of one orange

Salt, to taste

Pepper, to taste

2 Tablespoons olive oil

1 pound spinach, cleaned and dried

Using a saute pan over medium heat, add 2 tablespoons butter, honey and pecans, slowly cook for 5 minutes, remove from heat and let cool. To make butter, in 2-quart mixing bowl, combine remaining 4 tablespoons of soft butter, parsley and orange zest; finish with salt and pepper to taste. Once combined, roll butter in plastic wrap into round log shape and refrigerate until firm. Season catfish filets with salt and pepper; using an oven-proof saute pan over high heat, add 2 tablespoons of olive oil and saute filets until golden brown, turn over, sprinkle pecans on top of fillets. Place in 350-degree oven and roast for 5-7 minutes or until done. Braise spinach in another saute pan over medium heat, season with salt and pepper, and divide onto four pre-warmed plates. Place catfish on top of spinach. Remove plastic wrap from chilled herb butter and divide into four slices. Place one slice of butter on top of each filet and serve.

Serves 4.