Prep time: 5 minutes | Cook Time: 45 minutes | Total Time: 50 minutes | Servings: 10

Ingredients:

32 oz. frozen shredded hash browns, thawed

1/2 cp melted butter

10 1/2 oz. condensed cream of chicken soup (1 can), or cream of cheddar

1 cup or less sour cream

1/2 cup finely diced onion

2 cups shredded Colby cheese divided, or cheddar cheese

1/4 tsp black pepper

1/2 tsp salt or garlic salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×13″ casserole dish.
2. In a large bowl, combine thawed hashbrowns, melted butter, cream of chicken soup, sour cream, onion, 1 1/2 cups of cheese and pepper.
3. Spread the mixture into the prepared baking dish and top the reserved 1/2 cup of cheese.
4. Bake fotr 45-55 minutes or until hot and bubbly.

Prep time: 3 hrs | Cook time: 20 min. | Makes: 12 rolls

Ingredients:

3/4 cup milk (whole, 2% or almond milk will all work)

1/4 cup granulated

2 1/4 tsp quick rise yeast (1/4-ounce package yeast)

3/4 cup pumpkin purée

1/4 cup melted butter

1 egg, at room temperature

4 cups bread flour

2 tbsp pumpkin pie spice

3/4 tsp salt

For the filling:

2/3 cup dark brown sugar

1 1/2 tbsp ground cinnamon

1/4 cup butter at room temperature

For the cream cheese glaze:

4 ounces cream cheese, at room temperature

3 tbsp butter, at room temperature

1/4 cup powdered sugar

4 tbsp pure maple syrup

pinch of salt

For garnish:

Sprinkle of ground cinnamon

Instructions:

1. Warm milk to around 110°F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electrical mixer and sprinkle yeast on top. Stir pumpkin purée, room temperature egg and malted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.
2. Place dough hook on mixer and knead on low speed for 8-10 min. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electrical mixer, you can use your hands to knead the dough for 8-10 minutes on a well floured surface.)
3. Transfer dough to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending on the humidity and temperature in your home.
4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16″ rectangle. Spread softened butter over dough, leaving a 1/4″ margin at the far side of the dough.
5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the butter dough, then rub the sugar into the butter.
6. Tightly roll up the dough, starting from the 14″ side (the smaller side) and place seam side down, making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1″ sections with a serrated knife. You should get 12 rolls. I like to make dents in the dough before cutting, to make 12 even rolls. You can do this by using a ruler or tape measure, and using a sharp knife to make indentations on every inch mark.
7. Place cinnamon rolls in a greased 9×13″ baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
8. Preheat the oven to 350°F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want the just slightly golden brown. Allow them to cool for 10 minutes before frosting.
9. To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serv! Sprinkle cinnamon rolls with a little cinnamon for a pretty look.

Notes:

To make overnight pumpkin cinnamon rolls: After placing rolls into greased pan (in step 7), simply cover immediately with plastic wrap and place overnight in the fridge, then bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature first by leaving them on the counter for 30 minutes before baking, then preheating the oven so they will rise for about 45 minutes total (this is known as the second rise).

To make vegan pumpkin cinnamon rolls: Simply leave the egg out of the recipe and add 3-4 tbsp more pumpkin purée to the dough. You’ll also need to make sure to use almond milk, vegan butter, and vegan cream cheese in the recipe.

Prep Time: 2 hours | Cook Time: 30 mins | Serves: 8

Ingredients:

1 quart whole milk

1 cup Vegetable oil

1 cup sugar

2 pkgs. Active Dry yeast, 1/4 oz. packets, (or, 4 1/2 tsps / 1 1/2 tbsps)

9 cups all-purpose flour, divided

1 heaping tsp baking powder

1 scant tsp baking soda

1 heaping tbsp salt

2 sticks butter, melted

2 cups sugar

Generous sprinkling of Cinnamon

Maple Frosting:

1 bag powdered sugar

2 tsp Maple Flavoring

1/2 cup milk

1/4 cup metled butter

1/4 cup Brewed Coffee

1/8 tsp salt

Instructions:

1. For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
2. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After the hour is up, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: sough is easier to work with if it’s been chill for at least an hour or so beforehand.)
3. Preheat the oven to 375°F.
4. To assemble the rolls, remove half the dough from the pan / bowl. On a floured baking surface, roll the dough into a large rectangle, about 30×10″. The dough should be rolled very thin.
5. To make the filling, pour 3/4-1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. DOn’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
6. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filing oozes out as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you should wind up with one long buttery, cinnamony, sugary, gooey log.
7. Slip a cutting board underneath the roll and with a sharp knife, make 1/2″ slices. One “log” will produce 20-25 rolls. pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7-9 rolls.)
8. Repeat the roll/sugar/butter process with the other half of the dough and more pans. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15-18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
9. While the rolls are baking, make the maple icing: in a large bowl, whisk together he powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
10. Remove pans form the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds.

Makes 5-6 dozen

Ingredients:

Dough:

1 cup water

1/2 cup butter

1/2 cup shortening

3/4 cup sugar

1 1/2 tsp salt

1 cup warm water

2 pkgs. dry yeast

2 eggs, beaten

6 cups flour

Filling:

12 tbsp butter, softened

1 cpu sugar, granulated

3 tsp grated orange rind

Icing:

4 cups confectioners’ sugar

6-8 tbsp orange juice

Instructions:

1. Boil 1 cup water. Remove from stove. Add butter and shortening and stir until melted. Add sugar and salt. Cool to lukewarm.
2. In a large bowl, put 1 cup warm water. Sprinkle yeast over; stir to dissolve. Add butter~sugar to yeast. Add eggs. Add 6 cups flour, or enough to make thick dough. Mix thoroughly. Cover and refrigerate overnight.
3. About 2-2 1/2 hours before serving, turn dough out onto floured board. Divide into 4 equal portions. Roll each into an 8×12″ rectangle. Stir together softened butter, sugar (granulated) and orange zest. Spread 1/4 over each rectangle. Roll up, starting at long end.
4. Slice into 18 slices. Place close in a grease 9×13″ pan. Let rise 1 1/2 hours. Bake at 375°F for 15 minutes or until lightly brown. Combine confectioners’ sugar and juice. Drizzle over warm rolls.

Prep: 25 mins | Bake: 30 mins + cooling | Makes: 12 servings

Ingredients:

1 lb. bulk pork sausage

1 cup all-purpose flour

1 cpu whole wheat flour

2 tsp baking powder

1/2 tsp salt

2 large eggs

1/2 cup packed brown sugar

1/2 cup apple cider or juice

1/2 cup vegetable oil

2 medium apples, peeled and shredded (about 1 1/2 cups)

Topping:

1/4 cup old-fashioned oats

1/4 cup packed brown sugar

2 tbsp all-purpose flour

2 tbsp cold butter

Maple syrup, optional

Instructions:

1. Preheat oven to 350°F. Grease and flour a 9″ round baking pan. In a skillet, cook sausage over medium heat 6-8 minutes or until no longer pink; breaking into crumbles; drain.
2. In a large bowl, whisk flours, baking powder and salt. In another bowl, whisk eggs, brown sugar, apple cider and oil until blended. Add to flour mixture; stir just until moistened. Fold in apples and half of the sausage. Transfer to prepared pan.
3. In a bowl, mix oats, brown sugar and flour; cut in butter until crumbly. Stir in remaining sausage. Sprinkle over batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Serve warm. If desired, drizzle with maple syrup.

Prep: 25 mins | Bake: 25 mins | Makes: 18 servings

Ingredients:

1 pkg. white cake mix (regular size)

2 large eggs

2/3 cup water

1/2 cup all-purpose flour

1/4 cup vegetable oil

Topping:

1 cup packed brown sugar

3/4 cup chopped pecans

1/4 cup butter, melted

Drizzle:

1 cup confectioners’ sugar

1 tbsp light corn syrup

1 tbsp water

Instructions:

1. Preheat oven to 350°F. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, flour, oil and remaining cake mix; beat on low speed for 30 seconds.Beat on medium speed for 2 minutes. Transfer to a greased 9×13″ baking pan.
2. In a small bowl, combine brown sugar, chopped pecans and reserved cake mix; stir in melted butter until crumbly. Sprinkle over cake batter. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. In a bowl, mix the confectioners’ sugar, corn syrup and water until smooth; drizzle over warm cake. Serve warm.

Prep: 30 mins + chilling | Cook: 45 mins | Yield: 11 servings

Ingredients:

6 cups chopped peeled tart apples

1 cup fresh cranberries

3/4 cup sugar

1 tbsp apple pie spice

1 1/2 tsp grated orange peel

1/2 tsp dried lavender lowers

1/4 cup butter

Crepes

2 eggs, beaten

2 cups milk

2 tbsp butter, melted

1 tsp vanilla extract

1 1/2 cup all-purpose flour

1 tbsp sugar

1/2 tsp salt

1/2 tsp baking powder

1 carton (8 oz.) Mascarpone cheese

Confectioners’ sugar, optional

Instructions:

1. In a large skillet, sauté the apples, cranberries, sugar, pie spice, orange peel and lavender in butter until fruit is tender. Set aside.
2. In a large bowl, combine the eggs, milk, butter and vanilla. Combine the flour, sugar, salt and baking powder; add to egg mixture and mix well. Cover and refrigerate for 1 hour. (Note: It’s important for crepe batter to reach the right consistency. It should be similar to that of heavy whipping cream.)
3. Heat a lightly greased 8″ non-stick skillet; pour 2 tbsp batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
4. Spread each crepe with tsp cheese; top with 3 tbsp apple mixture and roll up. Dust with confectioners’ sugar if desired. Serve immediately.

Prep: 25 mins | Bake: 30 mins + standing | Makes: 12 servings

Ingredients:

1 lb. bulk pork sausage

2 tbsp butter

1 large onion, chopped

1 cup sliced fresh mushrooms

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

12 large eggs

2 cups 2% milk

1 cup (4 oz.) shredded Swiss cheese

1 cup (4 oz.) shredded sharp cheddar cheese

1/4 tsp paprika

Instructions:

1. Preheat oven to 350°F. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink; breaking into crumbles; drain and transfer to a greased 9×13″ baking dish.
2. In same skillet, heat butter over medium-high heat. Add the onion and mushrooms; cook and stir for 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage.
3. In a bowl, whisk eggs and milk; pour egg mixture over vegetables. Sprinkle with cheese and paprika. Bake, uncovered, 30 minutes or until the center is set and a thermometer inserted in center reads 165°F. Let stand 10 minutes before serving.

Prep Time: 25 mins | Cook time: 50 mins | Total time: 1 hr 15 mins | Servings: 10

Ingredients:

Topping:

1/2 cup finely chopped pecans or walnuts

3 tbsp brown sugar, packed

1/4 cup all-purpose flour

3/4 tsp ground cinnamon

1/4 tsp salt

2 tbsp unsalted butter, melted

Bread:

1 3/4 cups all-purpose flour

1 1/2 tsp pumpkin pie spice

2 tsp cinnamon

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 large eggs

1 cup granulated sugar

1/2 cup vegetable oil

1 1/4 cups canned pumpkin puree

1/4 cup milk

1 1/4 tsp maple extract

Maple Icing:

1 cup powdered sugar

2 tbsp milk

1/4 tsp maple extract

Instructions:

Topping:

1. Stir together all ingredients with a fork. Transfer to the refrigerator while you proceed with the bread.

Bread:

1. Preheat oven to 350°F with a rack in the center of the oven. Grease a 9×5″ loaf pan.
2. In a large bowl, combine flour, spices, baking soda, baking powder and salt.
3. In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, maple extract and milk until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combine, being careful not to over-mix.
4. Pour the batter into the prepared pan and spread it into an even layer. SPrinkle the nut topping over the batter. Bake for 50-60 mins, until a toothpick inserted into the center comes out clean or with just a few moist crumbs on it. I loosely tent the pan with foil during the last 20 mins of bake time to keep the top from getting too dark. Place the pan on a wire rack to cool.

Icing:

1. Whisk all ingredients until smooth. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or milk (to thin). Remove the bread form the pan and place it on a wire rack set over a piece of parchment paper. If any nuts come off the top, just lightly press them back on, the icing will act as glue. Use a spoon to drizzle icing over the top of the bread. Allow the icing to firm up a bit before slicing and serving.

Notes:

• To measure flour: whisk the flour to lighten it. Scoop a heaping portion and then level it off with the back of a knife.

Yield: 4-6 servings

Ingredients:

3 cups frozen shredded hash brown potatoes, thawed

1 egg, lightly beaten

1/4 cup Parmesan cheese, grated

Filling

1 1/2 cups sliced zucchini

3/4 cup diced sweet red pepper

1 tbsp butter

1/2 cup diced fully cooked ham

2 eggs, lightly beaten

1/4 cup milk

1 1/2 tsp dried basil

salt and pepper to taste

3/4 cup shredded Monterey Jack cheese

Instructions:

1. In a bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9″ pie plate. Bake at 400°F for 16-20 mins or until golden brown.
2. Meanwhile, in a skillet, sauté the zucchini and red pepper in butter until crisp-tender. Remove form the heat. Stir in the ham, eggs, milk, basil, salt and pepper. Pour into crust. Sprinkle with Monterey Jack cheese.
3. Bake at 400°F for 15-20 mins or until a knife inserted near the center comes out clean. Let stand for 5 mins before cutting.