1 loaf brioche or French bread, cut into cubes
6 large eggs
2 cups milk
3/4 cup pumpkin puree
1/3 cup brown sugar
1 tsp vanilla
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
2 tbsp melted butter
Maple syrup, for serving

Grease a 9×13-inch baking dish and add the bread cubes.
Whisk together the eggs, milk, pumpkin, brown sugar, vanilla, pumpkin pie spice, salt, and
melted butter.
Pour evenly over the bread and gently press the bread into the custard.
Cover and refrigerate for at least 30 minutes or overnight.
Bake uncovered at 350°F for 40 to 45 minutes. Serve warm with maple syrup.

Splash of Olive Oil
1 lb baby potatoes, cut into bite-size pieces
1 pkt taco seasoning
1 lb lean ground beef
1 can (10 oz) Rotel tomatoes
4 oz shredded cheese
Pico de Gallo, avocado, and/or sour cream for serving

In a large pan over medium heat, add enough oil to coat the potatoes. Add them and toss. Add
salt and sprinkle about half the taco seasoning onto them; stir to combine. Cook about 5 minutes.
Push the potatoes to one side and add the ground beef. Cook until done, then mix with the
potatoes.
Add the tomatoes with the juice. Add a splash of water and the remaining taco seasoning; mix
well.
Cover and reduce the heat; cook until the potatoes are fork-tender, stirring occasionally.
Add the cheese and let stand until melted.
Serve with Pico, avocado, and/or sour cream

2 pks Crescent rolls
2. 8oz pkg cream cheese
1, oz canned chicken
16 oz bag shredded mozzarella cheese
1 tsp each garlic and onion powder, salt and pepper TT
2 cans Cream of Chicken with Herb soup
1 c milk

Heat oven to 375°. Spray a 9×13 and an 8×8 pan with pan cooking spray.
Combine softened cream cheese, canned chicken, spices, and 1 c cheese in a bowl.
Combine cans of soup and milk in a separate bowl. Season with Salt and Pepper.
Pour soup mixture into the pans evenly.
Open and lay out all the crescent rolls.
Spoon the chicken filling onto the crescent rolls evenly and roll them up.
10 rolls will fit into the 9×13, and 6 will fit into the 8×8
Sprinkle with remaining cheese and garnish with dried parsley
Bake uncovered until golden and bubbly, about 30 min.

In a large mixing bowl combine both tubs no bake cheesecake and the peanut butter. Beat until
smooth.
In a 9 x 13 deep baking dish, add a layer of nutty buddies.
Add half of your filling.
Repeat….
Top with cool whip, leftover crushed nutty buddies (I had 3), and chocolate syrup.

For the dressing
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon sugar
kosher salt and ground black pepper, to taste
For the pea salad
1 pound frozen peas, thawed and patted dry
6 slices bacon, sliced into ½-inch pieces
⅓ cup diced red onion
4 ounces sharp cheddar cheese, cut into cubes about the size of the peas

Cook the bacon. Add the bacon to a skillet over medium heat. Cook for 6 to 8 minutes, until
crispy and golden, then remove with a slotted spoon to a paper towel-lined plate.
Make the dressing. In a small bowl, stir together the mayonnaise, sour cream, apple cider
vinegar, sugar, salt and pepper.
Assemble the salad. In a medium bowl, add the peas, red onion, cheddar cheese, and crispy
bacon. Add the dressing and gently fold until evenly coated. Taste and add more seasoning as
needed.
Chill before serving. Cover and refrigerate for at least 30 minutes before serving to allow the
flavors to meld together.
Storage tip: Since it’s a deli-style salad with no leafy greens, it will hold up well in the fridge for
4 to 5 days. This makes it a great make-ahead salad for upcoming events!

4 cups fresh strawberries
1 frozen pie crust, baked according to package directions
3/4 cup white sugar
3 tablespoons cornstarch
1 cup lemon-lime soda
1/2 cup water
1 (3 ounce) package strawberry-flavored gelatin
whipped cream, for serving

Wash, dry, and remove stems from strawberries. Arrange strawberries, tip-side up, in the
prepared pie crust. Cut larger strawberries in half if needed to fit evenly. Strawberries should be
piled high inside the crust.
In a saucepan, whisk together corn starch and sugar. Add lemon-lime soda and water, and whisk
to combine.
Bring to a boil over medium heat, whisking frequently, until sugar is dissolved and mixture has
thickened slightly.
Remove from heat and whisk in the strawberry gelatin until fully dissolved.
Let the mixture cool slightly, about 5 minutes, then carefully pour over the strawberries in the pie
crust, covering evenly.
Refrigerate for at least 4 hours, or until the filling is completely set.
Slice and serve chilled. Top with whipped cream.

8 frozen hash brown patties
1 lb sausage
2 cups shredded cheddar cheese
8 large eggs
1 cup milk
¼ cup sour cream
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dry mustard
salt and pepper to taste

Preheat oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray.

Place frozen hash brown patties in the bottom of the baking dish.

In a large skillet, cook sausage over medium heat until no longer pink. Drain excess grease.

Spread cooked sausage over hash brown patties. Top with shredded cheese.
In a large bowl, whisk together eggs, milk, sour cream, garlic powder, onion powder, dry mustard, salt, and black pepper.

Pour egg mixture over casserole. Cover the dish with aluminum foil.

Bake covered for 30 minutes. Remove foil and bake for an additional 30 minutes, until the eggs are set.

Can Sausage Hash Brown Patty Breakfast Casserole be frozen? Yes! Assemble the casserole. Cover the casserole dish with plastic wrap and aluminum foil and place in the freezer. When ready to bake, thaw overnight in the refrigerator and bake as directed.

Store leftovers in an airtight container in the refrigerator.

4 large croissants (from the bakery) sliced into 1 inch cubes
1 1/2 cups mixed berries (I used raspberries, blackberries, and blueberries)
8 oz cream cheese, softened
1 cup milk (whole or 2%)
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp lemon zest
Vanilla Bean Glaze:
1/2 cup powdered sugar
2-3 Tbsp heavy cream (or half and half and milk)
1 tsp vanilla bean paste (or vanilla extract if you don't have the paste)
powdered sugar for dusting (optional but recommended)

Grease an 8×8" baking dish, fill with sliced croissants and mixed berries. Set aside.
Add cream cheese to mixing bowl and beat with hand mixer until smooth. Add milk, sugar, eggs,
vanilla and lemon zest and beat until combined.
Pour mixture over croissants and berries.
Cover tightly and refrigerate overnight.
Remove baking dish from refrigerator and let sit on the counter. Preheat oven to 350 F degrees.
Bake, covered with aluminum foil, for 30 minutes. Remove foil and bake uncovered for 15
minutes, until golden and when a knife inserted in center comes out clean.
While casserole is baking, add powdered sugar, heavy cream, and vanilla bean paste to a small
mixing bowl and whisk to combine until smooth and pourable.
Drizzle glaze over casserole after it's finished baking. Serve warm and dust with powdered sugar
if desired.
Notes
You can bake this dish the same day you make it, if needed. Just be sure to let the croissant puff
sit for 30 minutes or so before baking so the croissants can soak up some of the liquid.

1 block of cream cheese, softened to room temperature
1 cup finely shredded sharp cheddar cheese (you don't want big pieces)
⅓ cup bacon, cooked and crumbled into very small pieces
Sea salt and black pepper, to taste
Almond slivers, for wings
5-6 olives, cut into small pieces, for the eyes
Shredded carrot or flat carrot pieces, for the feet and nose
Your favorite crackers

In a mixing bowl, beat cream cheese, cheese, and bacon together with a mixer (can just use a
spoon).
Scoop and roll mixture into small round balls. Roll around until coated in finely shredded cheese.
Cut small triangles of carrot for the nose and small pieces of carrot shreds for the feet.
Put one sliver on each side of the cheese balls, pressing it in, for the wings.
Place the very small pieces of olives on for the eyes.
Store in refrigerator until ready to serve. Place on your favorite crackers just before serving.
Don't refrigerate the crackers or they will get mushy!

1 pound carrots, peeled and cut into uniform 2-inch pieces
½ cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon coarse ground pepper

Place carrots in a medium-sized saucepan, cover with water and place over medium-high heat.
Bring to a boil. Allow carrots to cook for about 10 minutes in boiling water or until fork-tender.
Or microwave until tender
Drain carrots and allow to cool slightly.
While the carrots cool, preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the carrots, parmesan cheese, olive oil, garlic powder, salt, and
pepper. Stir well to fully coat.
½ cup grated parmesan cheese,2 tablespoons olive oil,1 teaspoon garlic powder,½ teaspoon
salt,½ teaspoon coarse ground pepper
Transfer carrots to the prepared baking sheet and space them out so they are in an even layer and
not touching. Using a flat-bottomed glass or jar, smash each carrot.
Roast in the preheated oven for 20 minutes. Remove from the oven, flip each smashed carrot and
continue to roast for 15-20 minutes or until crispy and starting to caramelize.
Remove from the oven, sprinkle with flake salt and extra parmesan cheese, if desired.