Simple Butternut Squash & Chicken Sausage Autumn Dinner!

This is light on the waistline but big on taste perfect for a cold October or November Dinner!
Prep time: 5 minutes cook:25 minutes Serves 5

1 Butternut squash
2 tablespoon extra virgin Olive oil
1/2 teaspoon sea salt & cracked black pepper
½ teaspoon nutmeg.
5 Chicken & spinach asiago cheese sausages or( your favorite sausage)

Preheat oven at 400 degrees. Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
Cut squash in 1/2 and scoop out the seeds. Brush squash with olive oil on both sides and season with salt, pepper and nutmeg. Place cut side down on cooking sheet and arrange sausages around the squash and roast for 25 minutes after 15 minutes turn the sausages. This is fabulous with a Cabernet Sauvignon!

Pumpkin Whoopie Pies

It's October and we all know it's the start of pumpkin season! These woopie pies will both please grown-ups and kids!!

1 box Duncan Hines Spice Cake mix
2 stick of butter softened
3 eggs
1 (15oz) can of 100% pure pumpkin
3 (8 oz) cream cheese package softened
2 cups powdered sugar
In a mixing bowl add cake mix, 1 stick of softened butter, 3 eggs and ½ of the can of pumpkin blend with an electric mixer until well incorporated. Cover with plastic wrap and place in the refrigerator for a few hours to harden the batter.
In a separate bowl mix with an electric mixer cream cheese, 1 sticks of butter and the remaining pumpkin until smooth. Next add 2 cups powder sugar and mix until all well incorporated and set aside.
Preheat oven 375. Spoon batter onto a cookie sheets using a small ice cream scoop do they are all the same size. Bake in oven for 14 minutes. When done remove from over and let them cool completely.
Place cream cheese mixture in a zip lock bag to create a piping bag cut the corner and squeeze about 2 tablespoons on each ½ whoopie pies and cover with the other half repeat for all of them makes 16.

Fresh Tomatoes Wedge Salad

I think not only this is a fresh, light and simple salad but it is perfect to accompany any meats, poulty and fish!

Apple Cinnamon Rolls with Butterscotch Schnapps Glaze

It's October, the cooler fall air is here and there is nothing better than a warm apple cinnamon roll for breakfast with a hot cup of coffee to get your day started.

Makes 12 large rolls

5 apples cored, peeled and diced small
8 tablespoon butter softened
1/2 cup pack dark brown sugar
1 (16oz) box Hot Roll mix
1 egg
1 cup hot water
1/3 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
1 1/2 cup powder sugar
1/4 teaspoon butterscotch Schnapps
1 1/2 tablespoon milk

Preheat oven at 375 degrees. Grease a 9 x 13 pan and set aside.
In a non-stick frying pan on medium heat added 1 tablespoon of butter, apples and dark brown sugar. Mix and let the apple cook until all reduced and thicken. When apples are cooked let cool 5 to 10 minutes.

While apples are cooking, prepare dough for rolls as directed on the box and follow instruction for Cinnamon Rolls after dough is ready. Before rolling dough spread your apple mixture all over the top of the butter, sugar and cinnamon layer. Roll and cut 12 slices place in greased pan cut side up and baked in over for 15 to 20 minutes.

While rolls are baking in a small mixing bowl add powder sugar, butterscotch schnapps and milk whisk until smooth. When rolls have slightly cooled top with glaze.