Cooking spray, for pan

3 eggs

1 c. granulated sugar

1 (15-oz.) can pumpkin purée

2/3 c. heavy cream

2 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

For the topping

1 1/2 c. all-purpose flour

1 1/2 c. dark brown sugar

Pinch kosher salt

3/4 c. cold butter, in 1/2″ cubes

1 c. chopped pecans

Whipped cream or vanilla ice cream, for garnish

Preheat oven to 375°. Grease an 8 x 8 baking pan with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor (or with a pastry blender) pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Serve with whipped cream or ice cream.

2 teaspoons olive oil

1 pound boneless and skinless chicken thighs diced into 1-inch pieces

2 teaspoons minced garlic

1/3 cup barbecue sauce

Salt to season

10 stand and stuff taco shells

2 cups shredded mozzarella cheese

1/3 of green bell pepper, sliced thinly

1/4 of a red onion sliced thinly

1/4 cup sliced mushrooms

2 tablespoons sliced olives

Italian seasoning, TT

Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking oil spray; set aside.

Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.

Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.

Bake for 15 minutes or until the cheese has melted through. Serve with sour cream, guacamole, salsa, or condiments of choice.

¾ c lime juice

3 Tbsp olive oil

3 Tbsp sesame oil

3 Tbsp soy sauce

3 Tbsp minced fresh ginger

3 garlic cloves, minced

1 Tbsp sugar

1 ½ lbs boneless chicken breasts

12 oz uncooked angel hair pasta, broken.  Cooked according to package directions

1 large sweet yellow pepper, chopped

1 large sweet red pepper, chopped

1 medium cucumber, peeled and chopped

¼ c minced fresh parsley

2 green onion, sliced

¼ tsp crushed red pepper flakes

Combine first 7 ingredients.  Pour ¼ c of marinade into a shallow dish, reserve remainder.

Add chicken, turn to coat.  Refrigerate 30 minutes.

Drain chicken, discard marinade.  Grill chicken until the internal temp reaches 165*.

Combine remaining ingredients with reserved marinade.  Cut chicken into 1 in slices.

Add pasta and chicken to vegetables, toss to coat.  Refrigerate until serving.

1/4 cup balsamic vinegar

1/4 cup olive oil

1/4 mayonnaise

1 clove garlic, finely chopped

3/4 tsp Italian seasoning

8 ears corn-on-the-cob* or thawed, frozen corn kernels

1 small red onion, halved and thinly sliced

12 cherry tomatoes, quartered

1 small zucchini, finely chopped

1/4 cup chopped fresh basil leaves

Combine vinegar, olive oil, mayonnaise, garlic and Italian seasoning in small bowl with wire whisk. Season, if desired, with salt and pepper; set aside.

Bring large sauce pot of salted water to a boil over high heat. Add corn and cook 3 minutes; drain and cool. Remove kernels (about 4 cups) from cob with knife. Combine cooled corn, onion and 1/4 cup vinaigrette in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with remaining vinaigrette. Serve at room temperature.

1 tablespoon all-purpose flour, plus more for dusting

1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)

1 cup mascarpone

1 1/2 teaspoons kosher salt

1 large egg, beaten

1 lemon, zest finely grated (about 1 tablespoon)

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh tarragon

1 pound pencil asparagus, woody bottoms trimmed off

1 tablespoon olive oil

Freshly ground black pepper

Lightly dressed greens, for serving

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.

Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.

Serve with lightly dressed greens.

1 14 oz. bag coleslaw mix

1/2 c. red pepper diced

1/2 c. black beans rinsed and drained

1/2 c. grilled corn

1/2 c. minced cilantro

1 jalapeno seeds removed and finely diced

3/4 c. mayo

1/4 c. sour cream

1/2 package taco seasoning

2 Tbsp. lime juice

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.

1 pound ground beef

1 teaspoon vegetable oil, or as needed

1 onion, diced

2 cloves garlic, chopped

1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel) drained

1 cup salsa, drained

1 (7 ounce) can Mexican-style corn, drained

1 cup sour cream

3 cups shredded Cheddar cheese, divided

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9×13-inch casserole dish.

Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef.

Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese.

Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.

1 lb carrots, sliced

2 T butter

1 T fresh lemon juice

2 T maple syrup

1 lemon, zested

¼ tsp black pepper

¼ tsp salt

1 tsp minced parsley

Bring 2 quarts of water to a boil.

Add carrots and cook until al dente (firm to the bite) Drain.

Meanwhile, heat butter, lemon juice and syrup in a large sauté pan.  Once bubbling add carrots and stir gently.  Cook 4-5 minutes to glaze the carrots.  Season with salt, pepper, lemon zest and parsley.

12 slices bacon

2 heads fresh broccoli, florets only

1 cup chopped celery

1/2 cup chopped green onions

1 cup seedless green grapes

1 cup seedless red grapes

1/2 cup raisins

1/2 cup blanched slivered almonds

1 cup mayonnaise

1 tablespoon white wine vinegar

1/4 cup white sugar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.  OR  Put on a baking sheet into a cold oven.  Turn oven to 375*.  Check after 10 – 15 minutes.

In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.

Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

3-4 chicken breasts, shredded

2 tablespoons of Homemade Taco Seasoning

1 can of Rotel

28-ounce can green enchilada sauce

8 – 16 ounces shredded Monterey jack cheese (depending how much cheese you like)

12 – 16 corn tortillas

Boil chicken until cooked through. Shred using a stand-up or hand mixer.

Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.

In a large bowl combine your chicken with the taco seasoning and Rotel and mix well. Set aside.

Spray the inside of your crock pot casserole dish with non-stick cooking spray.

Pour a little enchilada sauce on the bottom of your pan, then start your layering.

Cover the bottom of the pan with tortillas (you don’t have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.

Top with shredded cheese.

Continue layering tortillas, chicken, sauce, and cheese.

You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.

Place the lid on the casserole and cook on low for 2-3 hours.

Cut and serve with sour cream, tomatoes, cilantro and onions.