2 (17.5-ounce) cans refrigerated cinnamon rolls (Grands or similar)
¾ cup heavy cream
6 Tablespoons salted butter, melted
¾ cup brown sugar
2 teaspoons ground cinnamon
Icing
Icing from cinnamon roll packages
2 ounces cream cheese, softened
2 Tablespoons salted butter, softened
½ teaspoon vanilla extract
1 cup powdered sugar

Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with baking spray.
Open cinnamon roll dough and arrange in the prepared pan, spacing them apart so they have
room to rise. Set aside icing.
Pour heavy cream over and around the cinnamon rolls until it covers the bottom of the pan.
Combine melted butter, brown sugar, and ground cinnamon in a small bowl. Stir until combined, then spoon or pour over the cinnamon rolls. Cover the pan with aluminum foil.
Bake for 30-40 minutes until lightly browned on top and cooked through. You may want to
remove the foil during the last 5-10 minutes if they aren't brown enough for you.
Beat softened cream cheese and butter with a hand mixer until creamy and smooth. Add vanilla
extract and the icing from the cinnamon rolls, mixing well. Scrape the bottom and sides of the
bowl, then mix in the powdered sugar until combined.
Let the cinnamon rolls cool for 3-5 minutes before topping them with the prepared icing. Serve
warm

1/2 c. slivered almonds
8 slices bacon
1 8-oz. package cream cheese, softened
1 c. mayonnaise
2 c. freshly shredded sharp cheddar cheese
4 green onions, sliced thin and divided
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/8 tsp. cayenne
Buttery crackers, bagel chips, to serve
Hot sauce, to serve

In a large skillet over medium-low heat, toast the almonds until lightly golden and fragrant, 5 to
7 minutes. Remove from the pan and allow to cool.
In the same large skillet over medium heat, cook the bacon, turning as needed, until the fat has
rendered and the bacon is golden and crispy, 8 to 10 minutes. Drain the bacon on a paper towel-
lined plate. Let the bacon cool to room temperature, then crumble it into bite-size pieces.
In a large bowl, combine the cream cheese and mayonnaise until very smooth. Fold in the
cheese, toasted almonds, cooked bacon, 3 green onions, salt, pepper, garlic powder, and cayenne.
Stir until well combined.
Transfer to a serving bowl, cover with plastic wrap or an airtight lid, and chill for at least 1 hour.
Garnish with the remaining green onion and serve with crackers, bagel chips, and hot sauce.

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.

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.