1 sheet puff pastry
1 container Boursin Cheese
Half a red pepper, diced
Large handful of spinach
Egg/milk for washing

Preheat oven to 350*.
Finely chop red pepper and roughly chop the spinach.
Cut the sheet of puff pastry in half and spread Boursin on to one half then top with the peppers
and spinach.
Place the other half of pastry on top of the first.
Cut into strips (should make about 14)
Space out onto baking sheet lined with parchment paper.
Brush with egg or milk.
Bake 15-20 min until golden brown.

Cream Cheese Spread:

8 ounces cream cheese, softened
1/4 cup finely grated Parmesan cheese
2 tablespoons minced oil-packed sun-dried tomatoes
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon Italian salad dressing

Pinwheels:

2 (10 inch) flour tortillas
2 cups finely shredded Romaine lettuce
1/3 cup roughly chopped banana peppers, patted dry
6 thin slices salami or sandwich pepperoni
6 thin slices ham
6 slices provolone cheese
1/3 cup roughly chopped roasted red peppers, patted dry

Combine cream cheese, Parmesan cheese, sun-dried tomatoes, Italian seasoning, garlic powder,
and Italian salad dressing in a bowl until well blended.
Spread half the cream cheese mixture over each tortilla, leaving a 1/2-inch border around the
edge. Evenly scatter lettuce over cream cheese spread, and top with banana peppers.
Evenly layer salami, ham, and provolone on each tortilla and top with roasted red peppers.
Roll up tightly, wrap in plastic wrap, and refrigerate for at least 1 hour. Use a sharp serrated
knife to slice into 1-inch pinwheels, and serve.

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 ½ cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish
Cut each apple into 8 equal wedges; set aside.
Separate crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting
at the smallest end. Pinch to seal and place in the prepared baking dish.
Melt butter in a small saucepan over low heat. Stir sugar and cinnamon into melted butter until
combined. Pour over apple dumplings, followed by soda.
Bake in the preheated oven until golden brown, 35 to 45 minutes.

1 15 oz box of butter pecan cake mix
1 16 oz can of coconut pecan frosting
4 large eggs
3/4 cup of vegetable or canola oil
1 cup of milk
1/2 cup of finely chopped pecans
For the Sauce:
1 14 oz can of sweetened condensed milk
1/4 cup of unsalted butter
1/2 cup of finely chopped pecans

Begin by preheating the oven to a temperature of 350°F. Pan spray a 9×13-inch baking dish to
prevent sticking.
In a large mixing bowl, combine the butter pecan cake mix, coconut pecan frosting, eggs, oil,
and milk. Using an electric mixer, blend the mixture until it achieves a smooth consistency.
Incorporate the chopped pecans into the mixture by gently folding them in.
Transfer the mixture to the previously greased baking dish.
Place the baking dish in the preheated oven and bake for approximately 30-40 minutes.
Once removed from the oven, utilize the handle end of a wooden spoon to poke holes throughout
the entirety of the cake. Set the cake aside momentarily.
For the sauce, use a medium saucepan. Place it over medium heat and melt the unsalted butter.
Subsequently, introduce the sweetened condensed milk to the pan, ensuring it's stirred
thoroughly.
When the mixture achieves a simmering point, fold in the chopped pecans.
Remove the sauce from the heat source. Proceed to pour it uniformly over the cake, ensuring it
permeates the holes and flows along the sides.
Allow the cake to cool to room temperature prior to serving.

Extra-virgin olive oil
3/4 cup thinly sliced shallots
8 ounces mild or spicy ground sausage (turkey, pork, or chicken. Plant-based sausage also works!)
4 naan breads
1 cup canned pumpkin puree
A few pinches of dried oregano
4 to 5 ounces grated Fontina cheese
2/3 cup whole-milk ricotta cheese
2 to 3 Tbsp. fresh sage leaves
Hot honey and cracked black pepper for garnish (balsamic glaze would also be delish if you don’t have hot honey)

Preheat oven to 425ºF. Heat 1 Tbsp. olive oil in a skillet over medium heat. Add shallots and cook until softened, about 5 minutes. Crumble sausage into pan and cook until browned, about 6
to 7 minutes. Remove some grease.

Arrange naan breads on a large rimmed baking sheet. Spoon pumpkin puree evenly over each bread, and sprinkle with a little dried oregano. Sprinkle Fontina cheese evenly over each bread, followed by sausage and shallot mixture. Spoon small dollops of ricotta cheese on top.

Place sage leaves in a small bowl and drizzle with ~1 Tbsp. olive oil, rubbing oil into leaves. Scatter sage leaves over each naan bread, and lightly drizzle each with olive oil.

Transfer pan to the oven and bake for ~15 minutes, until golden and crisp. Drizzle each pizza with hot honey, and garnish with cracked black pepper.

1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 15 oz cans tomato sauce
2 15 oz cans petite diced tomatoes
4 cups beef broth
3 tbsp Worcestershire Sauce
2 tsp seasoned salt
2 tbsp Italian Seasoning
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded

Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef
then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in
garlic and stir until fragrant (about 30 seconds).
Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian
seasoning and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light
boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove from heat and stir in the cheddar cheese just before serving. Enjoy!

10 oz frozen riced cauliflower
1 tablespoon soy sauce
2-3 tablespoons olive oil
1/2 cup chopped onion
2 minced garlic cloves
3 cups sliced mushrooms
2 cups spinach
Additional soy sauce to taste

Cook the cauliflower rice according to the package instructions.
Heat olive oil in a skillet and sauté the onions until soft.
Add the mushrooms to the skillet and continue to sauté until they are cooked.
Stir in the garlic, then add the cauliflower rice and soy sauce. Mix well until the cauliflower rice
has absorbed the soy sauce.
Add the spinach on top of the mixture, stir, and cook until the spinach has wilted.

1 can Pillsbury Crescent Rolls
½ cup pumpkin puree
4 tbsp light brown sugar
1 tsp pumpkin pie spice
Cream cheese frosting:
3 ounces cream cheese, softened
1½ cups powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 tablespoon milk (more if you like a thin frosting)

Preheat oven to 350 degrees. Grease a 9×9 pan with cooking spray.
Unroll crescent roll dough into one large rectangle. Firmly press perforations to seal.
Spread pumpkin puree evenly over the dough. Evenly sprinkle brown sugar and pumpkin pie
spice over the pumpkin puree.
Starting on the short side of the rectangle, roll the dough up into a log. Cut the roll into about 8-9
pieces and place into a baking dish.
Bake for 20 to 22 minutes, until turning lightly golden at the edges. Let it cool in pan for 10
minutes.
Meanwhile, in a medium bowl, mix together cream cheese and powdered sugar until smooth.
Whisk in the butter, vanilla, and milk. If the frosting is still too thick, add a little more milk and
whisk until smooth.
Drizzle over the pumpkin cinnamon rolls when they have cooled a bit.

4, 6 oz chicken breasts (pound flat if needed)
2 eggs, beaten
1 cup breadcrumbs
¼ – 1/2 c cooking oil
1 pkg, 2 cups mushrooms, sliced and sautéed in ½ c butter or margarine
½ c chicken stock
4 slices Muenster cheese

Marinate chicken in eggs
Dredge chicken in breadcrumbs
Brown chicken in a skillet with hot oil
Place chicken in sprayed 8×8 or 9×13 pan
Place sautéed mushrooms on top of chicken
Pour stock into pan
Cover and bake 30 min or until chicken is 165*
Top with a slice of cheese after baking
Garnish with fresh parsley if desired

1 1/2 c. water or low-sodium vegetable broth
3/4 c. quinoa, rinsed and drained
1/2 c. dried cranberries
1 large bunch curly kale (about 5 oz.), roughly chopped
Kosher salt
2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
1/4 small red onion, thinly sliced
1/3 c. toasted pecans, roughly chopped (or walnuts)
2 oz. crumbled feta (or goat cheese)
1 Tbsp. Dijon mustard
1 Tbsp. extra-virgin olive oil
1 Tbsp. honey
Juice of 1 lemon
Pinch of crushed red pepper flakes
Freshly ground black pepper

In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to
medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes.
Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam 5 minutes.
Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your
hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to
kale and toss to combine.
In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt
and black pepper.
Pour dressing over salad and toss to combine