Mary’s pumpkin cannoli dip

 1 can pumpkin

Butterscotch or pumpkin instant pudding

8 oz cream cheese

Pumpkin pie spices

Chocolate chips

Mix pumpkin and pudding. Add spices and cream cheese and beat with a beater. Serve with cannoli chips or pipe into cannoli shells. 

Ann’s autumn Salad

 Salad greens

Toasted walnuts

Apples chunks

Sliced grapes

Goat cheese

Good seasons balsamic dressing

Stuffed Eggplant

 2 eggplants, sliced in half

Ground beef

Spinach

Tomato

Pecorino Romano cheese

Garlic

Basil

Bread crumbs

Score the eggplant, crosswise and sprinkle salt. Pour olive oil on eggplant and roast for about 20 minutes. 

Brown the beef, garlic, tomatoes. Scoop out cooked eggplant and add to beef mixture. Mix in cheese, basil breadcrumbs and spread into eggplant shells.  Top with more cheese and bake in oven until bubbly at 350 degrees. 

Coffee Toffee Ice Cream Pie

 Chocolate pie crust

Coffee or toffee ice cream, 1gallon softened

Toffee bits 

Caramel

Put caramel and some toffee bits on bottom of crust.

Mix toffee bits with ice cream. Spread on pie shell. Top with caramel and more toffee bits. 

Freeze for 5 hours. 

Pizza Dough

 8 cups flour

2 tsp salt

2 1/2 tsp dry yeast

2  2/3 cup warm water

1 tablespoon olive oil

Add pinch of salt to yeast and water until it blooms  

Make a well in the flour, add rest of salt, olive oil, and yeast water. Knead and let it rest. Cover dough in olive oil, put plastic over dough and towels. Put in a warm place until dough doubles in size