1. Brown ground beef in large pot.

2. Drain grease from pot.

3. Add in all other ingredients.

4. Simmer on medium for 20 minutes.

5. Serve with Cinnamon Rolls! Enjoy!

1. Melt butter in a skillet over medium heat.

2. Add garlic and sage and cook for about one minute.

3. Stir in the flour and cook for about one minute, stirring constantly.

4. Whisk in the chicken broth and then the half and half.

1. Preheat over to 350F. In mixing bowl, beat cake mix, eggs and vegetable oil. Batter will be very stiff.

2. Stir in chips.

3. Roll into 1 inch balls.

4. Place on lightly greased baking sheets. Flatten slightly.

5. Bake for 10 minutes or until a slight indentation remains when lightly touched.

6. Cool for 2 minutes before moving to wire rack.

Bars

1. In a bowl, beat eggs, sugar, oil & pumpkin.

2. Combine flour, cinnamon, baking powder, baking soda, & salt and them gradually add to pumpkin mixture.

3. Lightly coat jelly roll pan with cooking spray and pour mixture in.

4. Bake at 350* for 25-30 minutes. Cool completely before frosting.

Frosting

1. Beat ingredients together in small bowl until smooth.

1. Preheat oven to 350F.

2. Place frozen burritos in greased 9×13 baking dish.

3. In desperate bowl mix nacho cheese, mushroom soup, Rotel and milk until combined.

4. Pour mixture over top of burritos.

5. Cover baking dish with tin foil.

6. Bake for 1 hour 15 minutes.

7. Top with lettuce, tomatoes, black olives and sour cream if desired.

8. Enjoy!

1. Combine all ingredients in Crock-Pot.

2. Cover and cook on low for 8 hours.

3. Enjoy!

1. Combine the butternut squash, sweet potatoes, celery, cilantro, salt, pepper, cinnamon in a slow cooker.

2. Add enough water to cover all ingredients.

3. Cover and cook on low for 6 to 8 hours.

4. Using a blender or food processor, blend the soup to your desired consistency. If using a blender, remove the center cap from the blender lid and hold a dish towel firmly over the hole while blending to allow the steam to escape.

5. Stir in the milk before serving.

6. Heat fully cooked bacon in microwave and crumble on top of soup.

7. Enjoy!

1. Make strawberry cakes according to box instructions.

2. Bake them at the time and temperature for 2 8×8 pans.

3. To build the cakes, wait until layers are cooled and place the first cake layer on your cake plate. Layer cream cheese frosting and strawberry jam. Repeat layers until you place the top cake layer on top.

4. Roughly frost the outside of the cake layers and top to give it a “dirty iced” look.

5. Optional: I decorated the cakes with fresh flowers, eucalyptus leaves, and Happy Birthday candles on top!

1. Preheat oven to 375 F

2. Prepare peanut butter cookie mix as directed on package.

3. Place peanut butter cookie mixture in the bottom of an 8×8 pan.

4. Bake at 375 for 20 minutes

5. Remove from oven and put marshmallows and chocolate chips on top, place back in oven for 1 minute.

6. Let bars cool before cutting.

   Enjoy

1. Mix together and leave in crockpot on high until heated through (approx. 2 hours).

2. Enjoy!