1 ½ (8-oz. each) pkgs. cranberries, fresh or frozen
1 c. granulated sugar
½ c. fresh cilantro, lightly packed, plus additional chopped for garnish
6 green onions, coarsely chopped
1 fresh jalapeno pepper, seeded and chopped
¼ c. fresh lime juice
4 clove(s) garlic
½ tsp. kosher salt
Goat cheese, cream cheese, crackers

Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped.
Transfer to a medium bowl; set aside.
Place 1/2 cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor.
Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into
cranberry mixture. Cover and refrigerate for several hours or overnight.
To serve: Spread goat cheese on crackers; top with relish. Top one block of cream cheese with
relish and serve with crackers
Garnish with additional cilantro, if desired.

8 ounces cream cheese, softened
4 ounces whipped topping
1 cup powdered sugar
1/2 cup brown sugar
3 tablespoons cold butter, cut into small pieces
1/3 cup light corn syrup
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
apple slices, pretzel crisps, or graham crackers for serving

Combine cream cheese, whipped topping, and powdered sugar in a bowl. Beat with an electric
mixer until smooth. Spread mixture along the bottom of a pie plate and refrigerate while topping
is prepared.

Combine brown sugar, cold butter, corn syrup, pecans, vanilla extract, and salt in a saucepan.
Bring mixture to a boil over medium-high heat, stirring constantly. Cook for 1 minute, stirring
constantly and remove from heat. Allow to cool 10 minutes, stir and pour over cream cheese
mixture. Serve immediately or refrigerate until ready to serve.

Serve with apple slices, pretzel crisps or graham crackers

Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped.
Transfer to a medium bowl; set aside.
Place 1/2 cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor.
Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into
cranberry mixture. Cover and refrigerate for several hours or overnight.
To serve, spread goat cheese on crackers; top with salsa.
Garnish with additional cilantro, if desired.

1 pound bacon, cut into small pieces
1/2 onion, finely chopped
1 clove garlic, minced
2/3 cup cornmeal
2/3 cup flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/2 cup butter, melted
1 egg
one 15-ounce can corn, drained
one 15-ounce can cream-style corn
1 1/2 cups sharp white cheddar
Chopped chives

Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy.
Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions
and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another
minute. Take the pan off the heat. Chop the bacon into bits.
In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl,
whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the
onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.
Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with
the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the
top.

Ingredients
2 cups butternut squash , peeled, seeded, and cubed
1 tablespoon olive oil
salt and pepper
Sausage
1 tablespoon olive oil
½ lb sausage , crumbled, without casings
Creamy Pasta Sauce
1 tablespoon olive oil
4 garlic cloves minced
6 oz spinach
1 cup heavy cream
⅓ cup Parmesan cheese shredded
¼ teaspoon salt
Pasta
8 oz farfalle (bow tie pasta)

Preheat oven to 400 F.
In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.
Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.
Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.
Cook Sausage
In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is
cooked through. Remove from heat and set aside.
Make Creamy Sauce
In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach
over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to
wilt.
Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not
intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese
on low to medium boil (simmer) until the cheese melts. Remove from heat.
Season with salt to taste, about ¼ teaspoon of salt. No salt might be necessary if the sausage is
very salty.
Toss with pasta

1 box yellow cake mix (15.25 oz)
1 can pumpkin puree (not pumpkin pie mix, 15 oz.)
1 can sweetened condensed milk (fat free is ok, 14 oz.)
1 pkg Cool Whip (8 oz)
1/2 bag Heath bits (8 oz bag)
caramel sundae sauce

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9×13 baking dish and bake at 350 F according to the directions on
the cake mix box (approx 23-28 mins).
3. Remove cake from oven and let cool for about 10 minutes after baking.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into
the cake.
6. Refrigerate for 30 minutes.
7. Remove cake from refrigerator and spread Cool Whip over top of the cake. Sprinkle on the
Heath bits and drizzle caramel over top. (Note: if you want it less sweet you can use less of the
jar.)
8. Refrigerate for 3-4 hours or overnight.

For the Scones
1/2 cup pumpkin puree (canned pumpkin puree, not pumpkin pie filling)
3 tablespoons heavy cream
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
1/3 cup brown sugar
2 teaspoon pumpkin pie spice
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
For the White Glaze
1 cup powdered sugar
2-3 tablespoons heavy cream
For the Pumpkin Glaze
3/4 cup powdered sugar
1 1/2 teaspoon pumpkin pie spice
1 tablespoon pumpkin puree
2 tablespoons heavy cream

Make the Scones
Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small mixing bowl, whisk together the pumpkin, heavy cream, egg, and vanilla; set it aside.
In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking
powder, and salt until combined. Cut the butter into the flour mixture using a pastry cutter or
your hands until you get pea-size pieces. Make a hole in the center of the flour mixture to create
a well. Pour the pumpkin mixture into the center of the well and stir until the dough just starts to
come together.
Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough
a few times until it's formed together. Don't over-work the dough. Shape the dough into a circle
about 1 inch thick. Cut the dough into eight equal wedges. Place them on the baking sheet,
leaving spaces in between them.
Bake 14-18 minutes until no longer wet, lightly golden, and cooked through. (If your oven runs
hot, start checking at 14 minutes. Keep an eye on them – if they’re golden on top and bottom,
they’re done.) Allow the scones to cool right on the baking sheet for 5 minutes, then transfer
them to a cooling rack to cool completely.

4 chicken breasts
2 – 3 T oil
2 T taco seasoning
1 can (4 oz) diced green chilis
1 can Rotel
1 can corn, drained
1 can black beans, drained and rinsed
16 oz Velveeta, cubed
Garnish: Cilantro – green onion

Preheat oven to 375*
Heat oil in oven proof skillet
Season both sides of chicken with taco seasoning, sear chicken until golden on both sides.
Pour Rotel and chilis over chicken evenly, then add the corn and beans.
Add the cubed cheese over top, cover with foil, bake 25 min or until
the internal temperature is 165*

8 large tortillas ((burrito size))
2 tablespoon olive oil
1 medium onion (chopped)
1 medium green bell pepper (chopped)
1 pound chicken breast (boneless and skinless, cut into small pieces)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
15 ounce black beans (1 can, drained and rinsed)
¾ cup corn kernels (canned, drained and rinsed)
2 cup Monterey Jack cheese (shredded)
1 cup cheddar cheese (shredded)

Prep the oven: Preheat the oven to 425°F. Spray an 18×13-inch sheet pan with cooking spray.
Make the chicken filling: In a large skillet heat the olive oil. Add the onion, bell pepper to the
skillet and cook for 3 minutes until the onion begins to soften and gets translucent. Add the
chicken, chili powder, cumin, smoked paprika, garlic powder, salt and pepper to the skillet, stir
well and cook for 5 to 7 minutes until the chicken is cooked through. Stir in the black beans and
corn kernels and cook for an additional 2 minutes until the beans heat through.
Layer the bottom tortillas: Place 6 of the flour tortillas around the edges of the sheet pan, with
the tortillas hanging halfway over the edge of the pan, leaving a gap in the center. Place 1 tortilla
in the bottom center gap.
Add the filling: Evenly spread the meat mixture over the tortillas. Sprinkle with the two cheeses
evenly over the meat mixture.
Finish assembling the quesadilla: Place the last tortilla in the center of the mixture. Carefully
begin folding the tortillas that are hanging over the edge of the pan, towards the middle. Place a
second sheet pan on top of the folded tortillas and press down a bit.
Bake: Transfer the baking sheets to the oven and bake for 20 minutes. Remove the top sheet pan
and bake for an additional 5 minutes until the top is golden brown.
Serve: Remove the sheet pan from the oven and allow the quesadilla to slightly cool before
cutting it into servings. Serve with sour cream, salsa, pico de gallo, or guacamole if desired.

8 slices thick-cut bacon, chopped
2 lb. Brussels sprouts
1 tsp. kosher salt
1/8 tsp. ground cayenne pepper, plus more to taste
1/2 c. dried, unsweetened cranberries
1/4 c. apple juice
1/4 c. maple syrup

In a large cast-iron skillet, cook the bacon oven medium-high for 6-8 minutes or until crispy.
Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel lined plate.
Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce heat to
medium and cook without stirring for 6 minutes or until the sprouts start to brown/caramelize.
Stir in the salt and red pepper and continue to cook an additional 6 – 8 minutes or until Brussels
sprouts are just tender.
Stir in the cranberries, apple juice, and maple syrup. Cook 3 minutes, stirring to coat the Brussels
sprouts. Add the cooked bacon and stir to combine. Serve immediately.