Preheat Oven to 375 degrees Remove top from pumpkin Slice pumpkin in half and gut (I like roasting the seeds as a snack) Lay pumpkin halves on a pan Roast for 45 minutes or until a fork can easily pierce the flesh Allow to cool for at least 15 minutes so you don’t burn yourself

Ingredients: 2  Large Tomatoes sliced into wedges 1-2  Jalapeño Peppers sliced lengthwise (depends on what you like) 1/4 Cup Cilantro chopped 1-2 cloves Garlic peeled and chopped 2 Tbsp Lime Juice 1/2 tsp Cumin 1/2 tsp Sea Salt 1/4 Cup Onion or Green Onions (depends on preference) Instructions: Use a spoon to remove pulp from tomatoes, leaving the flesh Remove Jalapenos

Ingredients: 15oz Pureed Pumpkin 1/2 cup Salted Butter melted 3/4 cup Brown Sugar 2 Eggs 1 tsp Vanilla Extract 1-3/4 cup All Purpose Flour 1 tbsp Pumpkin Pie Spice 2 tsp Cinnamon 1/2 tsp Sea Salt 2 tsp Baking Powder 3/4 Cup White Sugar   Instructions: Preheat oven to 375 degrees Combine pumpkin, butter, brown

Ingredients: 3 cups warm water 1 package (2 ¼ tsp) active dry yeast* 1 Tbsp sugar 5.5-6 cups flour* 3 tsp salt 1-2 teaspoons chopped fresh rosemary (I use kitchen scissors) *Yeast: Active dry yeast can be substituted with instant yeast. Just skip the proofing step with warm water and sugar and mix water, sugar, and instant yeast in with the ingredients in step

4 pickling cucumbers 1 cup water 1 cup white vinegar (I prefer 1/2c apple cider and 1/2c white vinegar mixed) 1 tablespoon salt 2 teaspoons Black Peppercorn 2 teaspoons Yellow Mustard Seeds 4 sprigs Fresh Dill 2 halved cloves garlic Slice cucumbers and mix all ingredients in a bowl or container. Cover and refrigerate. Quick