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.

8 strips of bacon, chopped
2 cloves garlic
2 fresh jalapenos, chopped, plus more for garnish
2 8 oz. blocks cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
2 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
8 oz. shredded sharp cheddar cheese
1 c. crushed, thick yellow corn tortilla chips, plus more chips for serving
Sliced, toasted baguette, for serving

Preheat the oven to 375 degrees. Heat a 10” cast-iron skillet over medium heat. Add the bacon and cook
for 8-10 minutes until crispy. Remove from the heat and transfer the bacon to a paper-towel lined plate
to drain. Remove all but a thin layer of bacon grease from the skillet (about 2 tablespoons remaining).

Return the skillet to medium heat. Add the garlic and jalapeno. Cook 2 minutes until slightly softened.
Remove from the heat. Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, and
black pepper. Stir or whisk until smooth. Stir in about two-thirds of the bacon.

Sprinkle the cheddar cheese all over the top of the dip, followed by the crushed chips. Bake for 12-14
minutes, until the edges are bubbly and the cheese is melted all over. Top with the remaining cooked
bacon and extra slices of jalapeno. Serve with more tortilla chips and toasted baguette.

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.

FOR THE PIZZAS:
6 whole deli rolls or French bread, sliced
Jarred marinara or pizza sauce
Jarred or refrigerated pesto
2 lb. shredded mozzarella cheese
Grated parmesan cheese, to taste
2 tbsp. butter
1 onion, sliced
1/2 lb. sausage (breakfast or italian)
FOR THE TOPPINGS:
Pepperoni slices
Canadian bacon slices
Pineapple chunks, fresh or canned
Roma tomatoes, sliced
Sliced black olives
Goat cheese
Sliced bell peppers
Pepperoncini
Jalapeño slices
Sliced red onion

Preheat the oven to 375°.
For the pizza: Slice rolls in half and lay them, cut side up, on a large baking sheet.
Top each half with a generous portion of either marinara or pesto. Next, top with a generous
amount of grated mozzarella and parmesan cheese, if you'd like.
Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring
occasionally, until golden and softened, 8 to 10 minutes. Transfer to a plate.
Add the sausage to the skillet. Cook, breaking up with a wooden spoon, until no longer pink, 6 to
8 minutes.
Top the bread with the onions and sausage. Sprinkle on your choice of optional toppings.
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the
heat to 425° and put it on the highest rack until the cheese starts to bubble a bit and turn golden,
2 to 3 minutes.
Remove and serve immediately! You can cut the pizzas in half right across the middle so there
are mini French bread pizzas for everyone.

1 avocado
½ fresh lemon
2 cups grape tomatoes sliced
2 cups cucumber diced
1 can chickpeas drained (19 ounces)
¾ cup green bell pepper diced
½ cup fresh parsley chopped
¼ cup red onion sliced
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
salt & pepper

Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado
and gently stir to combine.
Add remaining salad ingredients and gently toss to combine.
Refrigerate at least one hour before serving.
Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and
serve cold.

1 tablespoon canola oil
1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head lettuce cut in layers, then chopped
1 large tomato diced
1 large sweet onion diced
1 can hot chili beans drained and rinsed lightly
12 oz. sharp cheddar cheese shredded
1 9-1/4-oz. bag Fritos corn chips
1 cup Kraft Catalina salad dressing

Warm a large skillet over medium heat. Add the canola oil and swirl to coat the pan. Crumble the
ground beef into the skillet, cooking and stirring until no longer pink.
Drain off any grease, then add the taco seasoning packet and water (according to package) and
continue cooking per packet instructions. Keep warm until ready to serve.
Meanwhile, toss together the lettuce, tomatoes, onions, beans, and cheese.
Add the bag of Fritos, partly crushed, and toss with 1 cup Catalina dressing (add more dressing,
if desired). Serve immediately.
NOTES
Making the salad ahead of time? Once you've finished prepping and chopping, store the
ingredients separately in Ziploc bags or bowls with tight fitting lids. This will ensure the lettuce
doesn't get soggy from everything else in the bowl!
More veggies! Dice up a red bell pepper or cut an ear of fresh corn off the cob to add even more
goodness to this salad. If you like a bit more heat, prep a few fresh jalapeno slices too.