(dry ingredients)
1.5 cups flour
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
(wet ingredients)
1/2 cup butter, unsalted and softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
1 egg yolk, room temp
1/4 cup pumpkin purée
cinnamon sugar to roll dough in!

1. In a medium sized bowl, combine all dry ingredients.
2. In a mixer or large bowl with hand mixer, add butter, sugar and brown sugar. Combine. Add in egg yolk and vanilla. Once mixed, add in pumpkin purée.
3. Gradually add in dry ingredients.
4. Use a 2 tbsp cookie scooper and roll dough into balls. Dip in cinnamon sugar and place on lined baking sheet.
5. Bake 11-12 min at 350.

-3 cups shredded cooked chicken
-2 containers of 16 oz salsa verde
-3/4 cup sour cream or plain greek yogurt
-corn tortillas, cut in half
-1/2 red onion, diced
-1 tbsp minced garlic
-1 tsp cumin
-1/4 tsp salt
-1/4 tsp pepper
-1/2 tbsp chili powder
-1/4 tsp cayenne
-shredded monterey jack

1. In a large skillet over medium heat, add a drizzle of olive oil.
2. Preheat oven to 375.
3. To pan, add onion. Cook 3-4 min. Add garlic, salt, pepper, chili powder, cayenne, and cumin. Stir until combined. Add in chicken. Take off heat.
4. In a large bowl, mix sour cream and salsa verde.
5. In a 9×13 pan, add a layer of salsa mix. Layer tortillas. Add half of chicken mix. Sprinkle with cheese.
6. Add more salsa mix, then another layer of tortillas, followed by the rest of the chicken.
7. Top with remaining cheese and salsa.
8. Bake 20 min.

-6-8 lasagna noodles, cooked according to packaging
-1 butternut squash, sliced in half lengthwise
-1 medium shallot, minced
-1 tsp minced garlic
-3/4 cup milk
-1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp nutmeg, 1/4 tsp sage
-2 tbsp parmesan
(spinach ricotta filling)
-2 cups spinach, chopped
-1 tsp minced garlic
-1 1/2 cup ricotta
-1 egg
-1/2 cup mozzarella
-extra parmesan for topping (optional)

1. Heat oven to 425. Place butternut squash flesh side up on a baking sheet. Drizzle with olive oil and add salt and pepper. Bake 45 mins.
2. Remove from oven. Turn oven down to 350.
3. Scoop out seeds and discard. Scoop remaining cooked squash into a large bowl. Add milk, salt, pepper, nutmeg, sage, and parmesan. Use a hand mixer to combine.
4. In a large skillet, add a drizzle of olive oil over medium high heat. Add shallots and garlic, cook 2-3 min. Add butternut squash mixture and combine 3-4 min. Pour squash mix back into original bowl. Wipe out pan.
5. In same pan, add a drizzle of olive oil and minced garlic for spinach ricotta filling. Add spinach. Cook 4-5 min.
6. In a separate large bowl, combine ricotta, egg, mozzarella, and cooked spinach.
7. Lay put your lasagna noodles. Add about 1/3 cup ricotta mix. Roll.
8. In a 9×13 pan, add 1/2 butternut squash mixture to bottom and spread in an even layer. Add lasagna roll ups. Top with remaining squash and parmesan. Cover with foil. Bake 30 min.

-1 cup butter, softened
-3/4 cup brown sugar
-1/2 cup sugar
-2 bananas, mashed
-1 tsp vanilla
-2 eggs
-2 cups flour
-3/4 tsp baking soda
-1/2 tsp salt
-1 tsp cinnamon
-3 cups oats
-optional: 1/2 to 1 cup chocolate chips (I use mini!)

1. Heat oven to 350. Line baking sheets with parchment paper.
2. In the bowl of a mixer, combine butter, brown sugar and sugar. Add eggs, bananas, and vanilla.
3. Add in flour, baking soda, salt and cinnamon.
4. With a spoon or spatula, fold in oats and chocolate chips if using.
5. Bake 9-11 min or until golden brown.

-salmon filets
-2 tbsp olive oil
-4 tbsp dijon mustard
-3 tbsp maple syrup
-1 tbsp honey

1. Heat oven to 425.
2. Place salmon on lined baking sheet. Season with salt and pepper.
3. Mix remaining ingredients in a small bowl. Spoon over salmon.
4. Bake 15 min.

-chicken breasts, cut thin
-1/2 cup flour
-2 eggs, beaten
-1/2 cup italian or garlic herb breadcrumbs
-1/2 cup parmesan
-24 oz marinara sauce
-1 cup mozzarella
-pasta of your choice

1. Heat oven to 425.
2. Put flour on a plate and season with salt and pepper.
3. Whisk eggs in wide bowl.
4. Add breadcrumbs and parmesan to a second bowl.
5. Coat chicken in flour, then egg mix, then breadcrumb parmesan. Repeat with remaining chicken breasts. Set chicken aside on a plate.
6. Heat a large skillet over medium high heat. Add a drizzle of olive oil. Add chicken and brown 2 to 3 minutes each side.
7. In a baking dish, add about half cup marinara. Add chicken breast. Top with additional marinara. Top with shredded mozzarella.
8. Bake for 15 minutes. Serve with pasta of your choice.