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  

Sheet Pan Lemon Butter Garlic Shrimp with Asparagus

Ingredients

• 
  cooking spray
• 
  1 pound fresh asparagus, trimmed
• 
  2 tablespoons olive oil, divided
• 
  4 cloves garlic, minced
• 
  salt, divided
• 
  1 pinch ground black pepper, divided
• 
  1 ½ pounds uncooked medium shrimp, peeled and deveined
• 
  1 teaspoon paprika
• 
  3 tablespoons butter, cubed
• 
  3 tablespoons lemon juice 

Directions

• 
  Step 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
  
  
• 
  Step 2 Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
  
  
• 
  Step 3 Bake in the preheated oven until slightly tender, about 6 minutes.
  
  
• 
  Step 4 Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
  
  
• 
  Step 5 Roast in the preheated oven until shrimp is opaque, about 6 minutes.
  
  
• 
  Step 6 Remove pan from oven and drizzle with lemon juice.
  
  

Nutrition Facts

Per Serving: 300 calories; protein 30.7g; carbohydrates 6.9g; fat 17.1g; cholesterol 281.8mg; sodium 1524.8mg. Full Nutrition

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Baby Back Ribs

 Heat oven to 250 degrees. 

3 lbs ribs

Rinse and rub ribs wit dinosaur rib rub both sides. 

Place in pan skin side down for 3+ hours. Add some water to pan and cover with aluminum foil. Turn halfway through. Heat grill to medium heat until a crust forms. Cook another 15-20 minutes. 

Another alternative is to cut ribs to fit in crockpot. After rubbing with seasonings place in crockpot, fatty side down. Cover with a bottle of barbeque sauce. Cook low for 7 hours. You can finish by broiling in oven or on grill. Very tender.