• Preheat the oven to 425. Toss the chopped onion and butternut squash with the olive oil then transfer to a baking sheet. Bake for 20-25 minutes, until the butternut squash is soft.
• Transfer the cooked butternut squash and onion to a pot. Add the garlic, vegetable broth, coconut milk, paprika, and cinnamon.
• Using an immersion blender, blend all the ingredients until your desired consistency is achieved. If you do not have an immersion blender, pour all the ingredients into a blender or food processor and blend.
• Heat the blended soup over medium low heat until soup is warm.
• To serve, pour soup into bowls. Drizzle with olive oil and coconut milk, and top with pepitas. Enjoy!

• In a food processor or blender, combine the oats, baking powder, and cinnamon. Blend until a flour consistency is achieved.
• Pour the oat flour into a mixing bowl. Add the milk, maple syrup, vanilla, and eggs. Stir until everything is evenly mixed.
• Add about 1/3 cup of batter to a greased pan over medium heat. After a minute or so, until the pancake is golden brown, flip and cook on the other side. Repeat with the remaining batter.
• While the pancakes are cooking, make the apple topping. Add the butter to a pan over medium heat. When the butter has melted, add the chopped apple and cinnamon. Stir and cook until the apples begin to soften, about 6-8 minutes.
• Top the pancakes with the apple topping and enjoy! These pancakes are best hot.

• Add the butter to a small sauce pan and heat over medium heat. Add the pecans and stir. Cook on low heat for about 10 minutes, stirring every couple minutes to make sure the pecans don't burn. Once they are toasted, turn off the heat and let the pecans cool.
• Core the apple and cut it into thin slices. Fan out the slices before adding them to the salad.
• To assemble the salad, start with the greens, then add the apple slices and pomegranate. Top with the cooled pecans.
• To make the dressing, add all ingredients to a mason jar and shake until everything is combined. Add the dressing to the salad and enjoy!

• Add olive oil to a large pan and heat over medium high heat. Add the ground turkey, cooking until it is brown, about 5 minutes.
• While the turkey is cooking, chop the onion into small pieces. When the turkey is brown, add the onion, garlic, cumin, paprika, and chili powder. Cook until the onion is mostly cooked, about 3 minutes.
• Add the turkey onion mixture to a large crockpot. Add all remaining ingredients. Stir until everything is well mixed.
• Set the crockpot to cook on low for 8 hours, or high for 4 hours.
• When serving, top with desired toppings such as cilantro, sour cream, cheese, etc. Enjoy!

• Preheat the oven to 425. Chop all the vegetables into small, bite size pieces. Pour all vegetables onto a tinfoil lined baking sheet.
• In a small bowl, combine the olive oil, maple syrup, and salt, and whisk until combined. Pour the liquid over the vegetables and toss until the veggies are evenly coated.
• Bake at 425 for 25-35 minutes, until the vegetables are cooked through and starting to crisp. Transfer the vegetables to your serving bowl and top with pecans and goat cheese. Enjoy!

• Add milk and butter into microwave safe bowl. Heat in microwave until butter is just melted, around 30-60 seconds. Set aside.
• In the bowl of a stand mixer, or a large bowl, combine pumpkin puree, brown sugar, salt, and cinnamon, and mix until combined. Add eggs and instant yeast and mix again. Add warm milk + butter and mix again.
• Slowly add in the flour while the mixer is on low. Let the dough mix for about 5 minutes, until dough is soft. If the dough is too sticky, add a tablespoon of flour at a time until it is not as sticky.
• Pour dough into a greased bowl and cover with plastic wrap. Place dough in the fridge overnight.
• The next morning, grab the dough out of the fridge. Lightly flour a surface and turn the dough out. Roll the dough into a 12×18 inch rectangle.
• Melt the butter for the filling and brush onto the dough. Add the brown sugar on the dough and evenly spread it with your fingers. Evenly shake on the pumpkin pie spice. Starting on the long edge, roll the dough up and seal the edge by pinching it together.
• Using a sharp knife, cut 2 inch long slices of dough. Add the freshly cut rolls to a greased 9×13 inch pan. Cover the pan with a light weight towel and let rise for 30 minutes.
• While the cinnamon rolls are rising, preheat the oven to 350. Once they have risen, put them in the oven to bake for 20-25 minutes, until they are golden brown.
• While they are baking, make the icing. Add butter and cream cheese to a bowl. Mix for about 3 minutes, until the mixture is light and fluffy. Add powdered sugar and mix for another 3 minutes. Add vanilla and maple syrup and mix for 1 minute. If you like your icing more runny, add 1-2 tbsp of milk until your desired consistency is reached!
• When the rolls are done baking, Add icing while they are warm and serve immediately. Enjoy!

• If you buy fresh sourdough bread, cut the bread into bitesized cubes and leave it out overnight. The bread needs to be dry, so leave it laid out flat with nothing covering it.
• The next day, preheat the oven to 425. Cut the sweet potato into small chunks. Toss the chunks with olive oil, salt, and pepper. Pour onto a baking sheet and bake for 20-25 minutes, until the sweet potato is cooked through. When you take the sweet potatoes out of the oven, decrease the oven temp to 350.
• Heat 1 tbsp of olive oil in a medium sized pot over medium high heat. Add the chorizo and cook for about 5 minutes, until the chorizo is browned. While it is cooking, chop the onion into bite size slices. When the chorizo is finished cooking, pour the cooked chorizo into a large bowl and set aside.
• Put the pot back on the heat. Keep any remaining oil from the chorizo in the pot. Add the chopped onion, garlic, and sage to the pot and cook until the onions are translucent.
• Add the onion mixture to the bowl with the chorizo. Stir until everything is evenly mixed. Add the dried pieces of sourdough bread and mix again. Pour stuffing into a 9×13 pan.
• In small bowl, combine melted butter and chicken broth, then pour it over the stuffing. Top with parmesan and bake at 350 for 20-25 minutes. The top of the stuffing should be brown, but not burnt.
• Let it cool for 5 minutes and enjoy!! If you would like, top the stuffing with fried sage leaves.

• Crack the egg into a small bowl and whisk it up.
• Add your stuffing to a bowl and pour the whisked egg in. Stir until the egg is well combined in the stuffing.
• Warm up a waffle iron and spray with cooking spray. Scoop about 1 cup of the stuffing onto the iron and cook until it is crispy.
• Warm the mashed potatoes and gravy in the microwave. Top each waffle with a large scoop of mashed potatoes (about 1/2 cup) and drizzle with gravy. Enjoy!

• Preheat the oven to 325. Add the butter, shortening, and brown sugar to a bowl. Using a stand mixer or hand mixer, beat it all together until it is fluffy, about 2 minutes. Add the egg and vanilla extract and mix again.
• Add the flour, cocoa powder, salt, and baking soda and mix until just combined. Before adding the oreos, make sure they are very crushed — really powdery and fine. Add the oreos and mix until they are evenly distributed in the dough. The dough will be a dark brown color.
• Using a large cookie scoop, scoop up to 6 dough balls onto a normal sized baking sheet. Bake at 325 for 8-10 minutes. When the cookies are out of the oven, let them cool completely before frosting them.
• While the cookies are cooling, make the frosting. Add the butter to a large bowl. Using a hand mixer or stand mixer, beat the butter until it is smooth and lighter, about 3 minutes. Add the powdered sugar and beat another 3 minutes.
• Add the pumpkin puree, pumpkin pie spice, and vanilla and mix an additional 3 minutes. The frosting should be smooth. Frost each cookie and crumble some oreo on top. Enjoy!

• Preheat the oven to 425. Cut the acorn squash in half and scoop out the seeds. Cut the squash into 1/2 inch slices.
• Toss the squash with olive oil and everything but the bagel seasoning. Sprinkle with parmesan and bake for 25-30 minutes, until the acorn squash is tender and starting to crisp. Enjoy!

Funeral Potatoes

• Boil the potatoes in a large pot of water with the skins still on. They should boil until the potatoes are soft, but not mushy. Take them out of the boiling water and let them cool.
• Once the potatoes have cooled, peel the skins. They should be soft enough to peel off with your hands. Then, grate all the potatoes.
• Preheat the oven to 350. In a large bowl, combine the onion, sour cream, cream of chicken soup, and butter. Add half of the grated potatoes and stir until combined. Add the other half and the cheddar cheese and stir again.
• Add mixture into a 9×13 pan, or several small oven safe ramekins. Stir the melted butter and Honey Bunches of Oats together and scoop onto the top of the potatoes.
• Bake at 350 for 30 minutes. Top it with a scoop of bacon jam and dive in!!

Bacon Jam

• The bacon jam can be made the same day as the potatoes, or a few days ahead.
• Cut the bacon into small pieces and add to a frying pan over medium heat. Cook the bacon down until it is browned, about 5 minutes. Take the bacon out of the pan, but leave about 2 tbsp of bacon grease behind.
• Add the onion into the pan with the grease and cook until the onions are translucent, about 5 minutes. Turn the heat to low and aadd the balsamic vinegar to deglaze the pan. Then add the remaining ingredients — maple syrup, brown sugar, garlic, apple cider vinegar. Cook until the liquid has thickened, about 8-10 minutes.
• When the consistency is jam-like, take the pan off the heat. Add the jam to a food processor or blender and pulse until the mixture is the consistency you desire. (It will be really chunky at first, I wanted mine to have smaller chunks).
• Store in a sealed container in the fridge for up to a week!