Ham and White Bean Soup I love making soups because you can really make it your own. I love a soup chuck full of wonderful fresh ingredients and protein (meats). And this one, Ham and Bean Soup is another comforting feel good soup any time but especially when it’s a cold or cool day. I think its better if you use left over ham, Bone in Ham or Ham Hocks for this soup. There is so much more flavor if you do. However, if you don’t have this type of ham, using just sliced ham from the meat market works well too. I often add a little smoked paprika to give it that rustic and hint of smoky flavor. Using bone-in or ham hocks may take a little longer to cook to blend all of the flavors together but it’s well worth it. I use white beans, whatever kind I have in my pantry. I add spinach or kale because it adds a little green, softness, bright color and is a nice addition. Ingredients:2-3 Smoked Ham Hocksor 1 Bone-in Hamor 6-8 thick slices of Ham plus 3 strips of cooked chopped bacon2 cans of White Beans (Cannellini, Great Northern, Navy or any other you preferred)or 1 pound of dried white beans soaked overnight in cold water2 Tbls of Olive Oil3 Carrots peeled and chopped into bit size pieces½ Sweet Onion chopped into bit size pieces3 Celery Stalks chopped into bit size pieces3 Garlic Cloves, peeled and mincedSmall bunch of Thyme or 1 Tbls Dried Thyme½ Tbls dried Oregano½ tsp Cumin½ tsp Smoked Paprika (if desired and if you’re not using Ham Hocks or Bone-in Ham)6 cups of good Chicken Broth or other preferred BrothA large bunch of Spinach or chopped Kale (removed from stem)Salt and Pepper to tasteGrated Parmesan Cheese Serves 4-6 depending on your serving size Directions:In a large stock pot, heat oil over medium-high heat and add in carrots, onions and celery and cook til just heated through but not fully cooked, about 5 minutes. Stir. Add ham, garlic and cook additional 3 minutes on medium low heat and stir. Add beans, herbs and spices and broth and mix all the ingredients together and continue to cook on medium to low heat. Cook soup for about 1 to 1 ½ hour til vegetables and beans are tender but not mushy and meat falls apart. Remove bone and any other fat, skin or other pieces. Or remove ham bone and when cool to the touch pull meat apart from bone into cutinto bit size pieces. Add ham back into the pot and cook for another 10 minutes til heated through. Add in spinach or Kale and cook til heated through. Salt and Pepper to taste.Ladle soup in bowls and sprinkle Parmesan cheese on top if desire. Serve with goodcrusty bread.Gather around the table and Enjoy!

Chicken Tortilla Soup Ingredients:3 Tbsp Olive Oil 1 Carrot, chopped1 Sweet Onion, chopped1 Red Pepper chopped1 Green Pepper chopped 2 Tbls Garlic, finely chopped1 – 2 Jalapenos finely diced (depending on your heat preference)6 cups of Chicken BrothTwo 14.5 oz cans Fire Roasted Tomatoes3 Tbsp Tomato PasteTwo 14.5 oz can Black Beans, drainedOne 14.5 oz can Corn, drained2 – 3 Chicken Breast or Rotisserie chicken is a perfect substitution as well3 Tbsp of Seasonings Mix** (more or less if desired)1 tsp Lime zestJuice of ½ Lime Serves 4-6 depending on your serving size Garnishes:Sour Cream, Cilantro, Avocado2 Flour Tortillas, cut in strips and baked til just turning golden color1 ½ cups of shredded Monterey/Cheddar CheeseRed onion finely chopped or2 Green Onions choppedGood white rice (if you want to serve soup over it)Seasoning Mix**1 Tbsp Cayene Pepper2 Tbsp Chili Powder1 Tbsp Cumin Powder1 Tbsp Garlic Powder1 Tbsp of Salt1 tsp Pepper2 tsp OreganoInstructions:Prep Chicken. Pre-heat oven to 375 degrees. Line a baking sheet with parchment paper. Drizzle oil (about 1 Tbsp) over chicken and massage chicken til oil covers chicken. Add 1 Tbsp seasoning mix and coat chicken breast with mix. Bake in ovenfor about 15 – 20 minutes til center is cooked. Remove and cool til able to shred chicken. If using Rotisserie Chicken, shred chicken and set aside.In a stock pot or large sauce pan drizzle 2 Tbsp oil over medium heat. Add chopped carrots and sauté for about 2 minutes, then add in onion, red pepper, green pepper, garlic and jalapeno pepper and 1 tsp salt and sauté for about another 2 minutes, til the vegetables are no longer raw and cooked slightly but not soft. Add 2 cups of chicken broth, the tomatoes, tomato paste and seasonings to pot of sauté vegetables and stir til all ingredients are mixed together. Add the remainder of the broth and cook on medium to low heat for about 5 minutes. Shred the chicken breasts and add shredded chicken, black beans and corn to the broth and cook for about 30 minutes til all the ingredients are heated through and the flavors have been incorporated. Taste and add additional salt, pepper and seasoning mix if needed. Enjoy!

Chicken Enchiladas Makes about 10-12 I love this recipe because it’s so flexible in what ingredients you want to put into it to make a delicious and hardy meal. I call them enchiladas but really, they’re probably more like overstuffed burritos filled with delicious stuff. This is my favorite recipe the day after Thanksgiving to make and use leftover turkey with. My kids have always loved them and always asked me to make it not only after Thanksgiving but throughout the year. I can’t say no. Since I don’t roast a turkey except for Thanksgiving usually, is why I call them Chicken Enchiladas. They are delicious and they don’t last long. I hope you enjoy making them. A couple of things – if you’re ambitious feel free to make your own sauce. More often I use a high quality can enchilada sauce so pick your favorite. It does save time. Instead of fresh whole chicken breast, use rotisserie chicken from the market and shred the amount you need. You can either add more or less rice or place it on the side (with cilantro, green onions, a little cheese and chili powder) as a side dish. The options are endless. Serves 4-6 depending on your serving size Ingredients: 2 cups of Rice, cooked 2 Tbls Olive Oil 1 Tbls Minced Garlic ¼ cup chopped Sweet Onion 1/3 cup rough chopped Green Onions 4-5 Chicken Breast (cut up in bite size pieces) To save time, use Rotisserie Chicken and shredded) 1 Tbl Cumin Powder 1 tsp Chipotle seasoning 1 tsp Oregano 2 Jalapeno peppers, seeded and chopped 1 Tbl Chili Powder 1 lime, zest and juice Salt and Pepper to taste 1 - 15 oz can Black Beans 1 small can black olives, chopped 1 small bunch Cilantro roughly chopped 2-3 cans 1lb 3oz of Enchilada Sauce 1 – 16oz can Refried Beans 2 cups shredded Cheddar Cheese 2 cups of shredded Jack Cheese About 10 – 15 regular size soft flour Tortillas Garnish Sour Cream Chopped Green Onions Chopped Cilantro Cheese Directions: Preheat oven 350 degrees. In a separate bowl combine both the cheddar and jack cheese. Heat a large sauté pan over medium to high heat, add olive oil, garlic and chopped sweet onion, sauté for about 2 minutes. Mixed chicken with cumin, jalapeno peppers, chili powder, salt and pepper, oregano, chipotle powder. Add chicken to sauté mixture and sauté til chicken is cooked. In a separate bowl combine both the cheddar and jack cheese. Add cooked rice, black beans, chopped black olives, chopped green onions, ½ chopped cilantro, ½ cup enchilada sauce, ¼ cup of cheese. Add additional seasonings, if desired, for taste and combine all together. Warm tortillas in a microwave oven. This will make it easier to roll up the tortillas. In a 9x13 baking dish (may take two baking dishes) coat bottom of dish with enchilada sauce. For each tortilla, spread a little of the refried beans, then add a large spoonful of the chicken mixture (or more if desired) in center of tortilla, add 1 tablespoon of cheese (or more if preferred) on top. Roll up the tortilla, tucking in the sides and placed in a baking dish seam side down. When all rolled up pour the enchilada sauce so that it covers the tortillas and bottom of the dish. Bake for about 20 minutes. Then add cheese on top of each tortilla and then bake for another 10 minutes or until the cheese has melted on top. Remove from the oven and let rest for about 5 minutes. Serve and garnish with a dollop of sour cream, green onions and cilantro. Enjoy. Note: if you have any leftover chicken rice mixture, make for a great side, melt cheese on top and have with nacho chips or put in lettuce wraps or over lettuce.

I Love Soup Nights When the temperatures outside starts falling and the leaves start changing, it's time to head into my little kitchen and make a hearty batch of soup. What's better than the comfort of a warm bowl of soup on a chilly autumn day? Not much, except for time spent with the people I love. Soup + Family = Love Here are the four recipes that I made for Soup Night last week. I loved making them for my family and friends, and I hope you'll love them too. Butternut Squash Soup Serves approx. 10 people Ingredients: 3 medium size butternut squash 2 ½ box (48oz each) Chicken Broth 4 large carrots 1 onion 3 stalks of celery 1 tsp grated ginger or 1 ½ tsp of ginger powder 1 tsp nutmeg 1 Tbs salt 2 tsp pepper 2 tsp garlic 1 cup cream 1 Tbs lemon juice Toasted pumpkin seeds Directions: Preheat oven to 425 to roast butternut squash. Cut butternut squash in half, length wise. Scoop out pulp and seeds. Use peeler to peel outer skin off on each squash half. Cut and dice each butternut squash in bite size pieces and place in shallow baking pan. Drizzle olive oil and sprinkle salt and pepper over cut up squash and mix together. Roast for about 25-35 minutes til tender. While butternut squash is cooking, dice up carrots, onion and celery. In heated up sauté pan drizzle olive oil into pan . Place cut up carrots in pan and add salt and pepper and cook til tender. Remove. In same sauté pan drizzle olive oil and add diced onion and add salt and pepper and sauté til tender and translucent. Remove. In same sauté pan drizzle olive oil and add celery and sprinkle salt and pepper over celery and cook til tender. Remove. When butternut squash has finished roasting in the oven remove and cool slightly. In a large stock pot add the ingredients: squash, chicken broth, vegetables and seasonings. Bring to a boil and then turn heat down to a simmer and cook til squash is tender and can be blended. Once squash is cooked use an immersion blender to blend all of the ingredients into a smooth consistency. Add more chicken broth if you would like if the soup is still a little thick. Add cream and keep simmering on the stove. Taste to see if additional salt and pepper and seasonings need to be added. Taste again. Add lemon juice. It’s amazing how this gives the soup a pick me up and brightens it up in taste. Toast pumpkin seeds in a sauté pan til slightly brown and Add as a garnish if you like. Enjoy. Pork Loin Roast This is a simple pork loin roast that is versatile and goes with a variety of dishes. I placed it atop of Roasted Tomato Spaghetti Squash and paired it with my Butternut Squash Soup. Ingredients: 4 ½ pound Pork Loin Roast 2 long sprigs Rosemary, finely chopped 2 Tbls Sage 1 tsp Thyme 1 Tbls garlic 1 Tbls Salt 1 tsp Pepper ¼ cup Olive Oil Directions: Preheat oven to 350. Blend Olive Oil and seasonings all together. Rub all over the Pork Loin roast and let it rest for about 15 minutes before placing it in the oven. Roast Pork for about 2 hours, approximately 20 minutes per pound until meat thermometer temperature reaches 145 degrees. Let rest for about 15 minutes before slicing into serving portions. Use the juices from the meat to make au jus for the pork if you would like. Roasted Tomato Spaghetti Squash A tasty side dish to most any meal. I paired this with the Pork Loin Roast and Butternut Squash Soup. Ingredients: 2 medium Spaghetti Squash Olive Oil Salt and Pepper 2 cups Cherry Tomatoes 2 tsp Thyme A handful of Parsley chopped Grated Parmesan Cheese Directions: Preheat oven to 375. Cut spaghetti squash in half and scoop out seed pulp. Drizzle olive oil over and sprinkle salt and pepper in squash. Roast squash for about 50 minutes til tender and able to scoop out with a fork. Once squash is done cooking let it rest and cool down for about 15 minutes. In the mean time place tomatoes in a shallow baking pan and drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20 – 30 minutes, just before they pop and split open. Scoop out spaghetti squash pulp (it really does look like spaghetti, I love it) and place in a baking dish. Mix in the roasted tomatoes, thyme, add salt and pepper to taste and put in oven to heat up. Garnish with parsley and grated cheese.! Amy's Apple Dumplings A sweet finish to a sweet soup night. Ingredients: 8 small Granny Smith Apples (or other of your preference) 4 cups of flour 1 Tbls sugar 1 Tbls baking powder 1 Tbls salt 2 sticks very cold unsalted butter, diced ¼ cup very cold water (approximate) _________________________________________________ 1 cup of sugar 1 Tbls cinnamon 2 Tbls cold butter ¼ cup chopped walnuts ¼ cup blonde raisins _________________________________________________ 1 cup of sugar 1 ½ cup brown sugar 1 cup water (or apple juice) 1 Tbs cinnamon Zest of one lemon 1 Tbls lemon juice Directions: Preheat oven to 350 degrees. Peel and core each apple. In a food processor, add flour, baking powder, salt, sugar and mix. Add in butter and pulse til combine and flour looks like course sand. Slowly add in cold water and pulse til flour comes together. Try not to over mix and pulse for the dough can become tough. Combine flour and roll into a round disc. Place in refrigerator for about 30 minutes. In the meantime, combine sugar, cinnamon, cut in butter and then add walnuts and raisins. Roll out half of the dough into a rectangle shape and cut into four equal large shapes. Place an apple in the middle, add sugar cinnamon mixture into the core of each apple. Then wrap the dough up and around the apple so the whole apple is covered. Roll out the other half of the dough into a rectangle shape and cut into four equal large shapes. Place an apple in the middle of the dough and add the sugar cinnamon mixture into the core of each apple. Wrap the dough up and around the apple so the whole apple is cover. Pinch to seal the dough. In a sauce pan, add sugar, brown sugar, water (or apple juice) cinnamon and simmer til sugar is dissolved. Add lemon zest and juice and stil. Pour over apple dumplings and bake for about 30 minutes til apple is soft enough to poke with a fork. Serve with ice-cream or whip cream. Enjoy! Amy Roloff Reality TV Star, Philanthropist, Mom, Business Woman, Teacher, Inspirational Speaker, Author and Farm Owner All Recipes © 2018 Amy Roloff’s Little Kitchen

Lentil Sausage and Kale Soup By Amy RoloffAmy Roloff’s Little Kitchen Ingredients:2 cups of Lentils1 large onion, chopped3 large carrots, chopped3 stalks of celery, chopped3 Tbsp of Olive Oil1 ½ pounds of bulk Italian sausage, or1 pound of Kielbasa, cut in thick slices orItalian sausage, casting removed and slicedSalt and Ground Pepper3 large cloves of garlic, minced2 Bay leafs1 ½ Tbsp Thyme1 tsp cumin1 tsp rosemary8 cups of good Chicken Broth2 Tbsp tomato paste4 cups of Kale, without stems½ cup chopped ParsleyShaved Parmesan CheeseOptional: ¼ cup Red Wine or 2 Tbsp Red Wine Vinegar Serves 4-6 depending on your serving size Directions:In a medium size bowl add lentils and 2 cups of boiling water. Let sit for about 20 minutes and drain any water that is left over. Note: I like this step because it begins to get the lentils ready and softens them up just a tad before adding to the soup. Tear Kale from their stem and into bite size pieces. Place in a bowl and drizzle with olive oil and sprinkle salt and gently mix kale. If not done already, chopped the vegetables. In large medium stock pot heat up 1 tbsp of olive oil and sauté onions, carrots and celery, salt and ground pepper forabout 10 minutes til just tender. Add in 1 Tbsp Olive Oil (if needed), sausage, breaking up into bite size pieces, garlic and seasonings – thyme, rosemary, bay leaf, cumin and cook for another 10 minutes or longer til sausage is cooked through. Add the Chicken broth, tomato paste and the drained lentils. Bring to a boil and then reduce the heat to a simmer cook for about 1 hour til lentils are cooked through and tender. Add kale and cook for another 10 minutes or so. Add salt and ground pepper or other seasonings if needed.Serve in bowls sprinkled with parsley and shaved Parmesan cheese. Enjoy gathering around the table.

Ham and White Bean Soup I love making soups because you can really make it your own. I love a soup chuck full of wonderful fresh ingredients and protein (meats). And this one, Ham and Bean Soup is another comforting feel good soup any time but especially when it’s a cold or cool day. I think its better if you use left over ham, Bone in Ham or Ham Hocks for this soup. There is so much more flavor if you do. However, if you don’t have this type of ham, using just sliced ham from the meat market works well too. I often add a little smoked paprika to give it that rustic and hint of smoky flavor. Using bone-in or ham hocks may take a little longer to cook to blend all of the flavors together but it’s well worth it. I use white beans, whatever kind I have in my pantry. I add spinach or kale because it adds a little green, softness, bright color and is a nice addition. Ingredients:2-3 Smoked Ham Hocksor 1 Bone-in Hamor 6-8 thick slices of Ham plus 3 strips of cooked chopped bacon2 cans of White Beans (Cannellini, Great Northern, Navy or any other you preferred)or 1 pound of dried white beans soaked overnight in cold water2 Tbls of Olive Oil3 Carrots peeled and chopped into bit size pieces½ Sweet Onion chopped into bit size pieces3 Celery Stalks chopped into bit size pieces3 Garlic Cloves, peeled and mincedSmall bunch of Thyme or 1 Tbls Dried Thyme½ Tbls dried Oregano½ tsp Cumin½ tsp Smoked Paprika (if desired and if you’re not using Ham Hocks or Bone-in Ham)6 cups of good Chicken Broth or other preferred BrothA large bunch of Spinach or chopped Kale (removed from stem)Salt and Pepper to tasteGrated Parmesan Cheese Serves 4-6 depending on your serving size Directions:In a large stock pot, heat oil over medium-high heat and add in carrots, onions and celery and cook til just heated through but not fully cooked, about 5 minutes. Stir. Add ham, garlic and cook additional 3 minutes on medium low heat and stir. Add beans, herbs and spices and broth and mix all the ingredients together and continue to cook on medium to low heat. Cook soup for about 1 to 1 ½ hour til vegetables and beans are tender but not mushy and meat falls apart. Remove bone and any other fat, skin or other pieces. Or remove ham bone and when cool to the touch pull meat apart from bone into cutinto bit size pieces. Add ham back into the pot and cook for another 10 minutes til heated through. Add in spinach or Kale and cook til heated through. Salt and Pepper to taste.Ladle soup in bowls and sprinkle Parmesan cheese on top if desire. Serve with goodcrusty bread.Gather around the table and Enjoy!

Classic Cheesecake By: Amy Roloff Amy Roloff’s Little Kitchen Ingredients: Crust: You can use the classic graham cracker or I’ve used shortbread or vanilla cookies. All are great so whatever your preference may be. 2 ½ cups of ‘cookie’ or graham crackers or mix of crushed into crumbs ¼ plus 1 Tbls sugar ¼ tsp salt 4 Tbsp melted butter to wet crumbs Cheesecake: 3 (8 oz) packages of cream cheese, soft at room temperature 1 cup of plain Greek yogurt (I use yogurt but you can go classic and use sour cream. I think yogurt gives it ever so slightly a tang and creaminess) ¼ cup sour cream 1 ¼ cup sugar 2 tsp vanilla 3 large eggs plus 2 egg yolks, room temperature 3 Tbsp all purpose flour ½ cup heavy cream Flavorings/ Sauce: A little lemon – zest of one lemon, juice of ½ lemon added to batter Strawberry, Cherry (I love), Chocolate with hazelnut topping Directions: * Preheat oven 425 * Crust: lightly grease a 9” springform pan or spray with non-stick cooking spray * Crush graham crackers or cookie crumbs or use a food processor, mix in sugar and salt and blend until fine crumbs. Add melted butter and stir until well combined. Press mixture down firmly into the prepared pan and set aside. * Cheesecake: In mixer beat soften cream cheese to break it up and smooth, add yogurt and sour cream and continue to beat until smooth and creamy *Add sugar and vanilla and beat till smooth, scraping down the sides and bottom of bowl as needed * Add eggs and egg yolks and beat til mixed in and smooth. * Add in flour until just combined * Fold in cream and mix until incorporated into the batter * Pour filling into the prepared crust and spread evenly. Slight tap springform pan on counter to pop any air bubbles that may have occurred. * Wrap the bottom and up the sides slightly with foil (best if one large piece of foil can be used so not to leak any water in the bottom of pan and wet the crust) and may need to use several pieces of foil to make sure bottom of pan is completely wrapped. * Place the cheesecake pan into a large baking pan with sides. Fill the pan up with warm-hot water till it comes up the sides slightly. This is a water bath and will help prevent having ‘cracks’ in the cheesecake. * Place the pan in the 425 degrees oven and bake cheesecake for 15 minutes. Reduce heat to 325 degrees and continue to bake cheesecake for 1 hour undisturbed. Turn the oven off and let it rest in the oven for another 30 minutes. The cheesecake will continue to cook and slowly cool down. Test with a toothpick to see if cheesecake is done and not wet. * Remove cheesecake from oven and let rest on the counter until cooled down, 30 minutes or more. Run a knife around the edge to loosen cheesecake. Remove from springform pan ring and cover cake with plastic wrap and refrigerate for a couple of hours before serving. * Top cheesecake, if desired, to your preference: Strawberry or Cherry sauce, Chocolate with crushed hazelnuts or simply plain. The cheesecake will be delicious to serve in any way. Enjoy!

I Love Soup Nights When the temperatures outside starts falling and the leaves start changing, it's time to head into my little kitchen and make a hearty batch of soup. What's better than the comfort of a warm bowl of soup on a chilly autumn day? Not much, except for time spent with the people I love. Soup + Family = Love Here are the four recipes that I made for Soup Night last week. I loved making them for my family and friends, and I hope you'll love them too. Butternut Squash Soup Serves approx. 10 people Ingredients: 3 medium size butternut squash 2 ½ box (48oz each) Chicken Broth 4 large carrots 1 onion 3 stalks of celery 1 tsp grated ginger or 1 ½ tsp of ginger powder 1 tsp nutmeg 1 Tbs salt 2 tsp pepper 2 tsp garlic 1 cup cream 1 Tbs lemon juice Toasted pumpkin seeds Directions: Preheat oven to 425 to roast butternut squash. Cut butternut squash in half, length wise. Scoop out pulp and seeds. Use peeler to peel outer skin off on each squash half. Cut and dice each butternut squash in bite size pieces and place in shallow baking pan. Drizzle olive oil and sprinkle salt and pepper over cut up squash and mix together. Roast for about 25-35 minutes til tender. While butternut squash is cooking, dice up carrots, onion and celery. In heated up sauté pan drizzle olive oil into pan . Place cut up carrots in pan and add salt and pepper and cook til tender. Remove. In same sauté pan drizzle olive oil and add diced onion and add salt and pepper and sauté til tender and translucent. Remove. In same sauté pan drizzle olive oil and add celery and sprinkle salt and pepper over celery and cook til tender. Remove. When butternut squash has finished roasting in the oven remove and cool slightly. In a large stock pot add the ingredients: squash, chicken broth, vegetables and seasonings. Bring to a boil and then turn heat down to a simmer and cook til squash is tender and can be blended. Once squash is cooked use an immersion blender to blend all of the ingredients into a smooth consistency. Add more chicken broth if you would like if the soup is still a little thick. Add cream and keep simmering on the stove. Taste to see if additional salt and pepper and seasonings need to be added. Taste again. Add lemon juice. It’s amazing how this gives the soup a pick me up and brightens it up in taste. Toast pumpkin seeds in a sauté pan til slightly brown and Add as a garnish if you like. Enjoy. Pork Loin Roast This is a simple pork loin roast that is versatile and goes with a variety of dishes. I placed it atop of Roasted Tomato Spaghetti Squash and paired it with my Butternut Squash Soup. Ingredients: 4 ½ pound Pork Loin Roast 2 long sprigs Rosemary, finely chopped 2 Tbls Sage 1 tsp Thyme 1 Tbls garlic 1 Tbls Salt 1 tsp Pepper ¼ cup Olive Oil Directions: Preheat oven to 350. Blend Olive Oil and seasonings all together. Rub all over the Pork Loin roast and let it rest for about 15 minutes before placing it in the oven. Roast Pork for about 2 hours, approximately 20 minutes per pound until meat thermometer temperature reaches 145 degrees. Let rest for about 15 minutes before slicing into serving portions. Use the juices from the meat to make au jus for the pork if you would like. Roasted Tomato Spaghetti Squash A tasty side dish to most any meal. I paired this with the Pork Loin Roast and Butternut Squash Soup. Ingredients: 2 medium Spaghetti Squash Olive Oil Salt and Pepper 2 cups Cherry Tomatoes 2 tsp Thyme A handful of Parsley chopped Grated Parmesan Cheese Directions: Preheat oven to 375. Cut spaghetti squash in half and scoop out seed pulp. Drizzle olive oil over and sprinkle salt and pepper in squash. Roast squash for about 50 minutes til tender and able to scoop out with a fork. Once squash is done cooking let it rest and cool down for about 15 minutes. In the mean time place tomatoes in a shallow baking pan and drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20 – 30 minutes, just before they pop and split open. Scoop out spaghetti squash pulp (it really does look like spaghetti, I love it) and place in a baking dish. Mix in the roasted tomatoes, thyme, add salt and pepper to taste and put in oven to heat up. Garnish with parsley and grated cheese.! Amy's Apple Dumplings A sweet finish to a sweet soup night. Ingredients: 8 small Granny Smith Apples (or other of your preference) 4 cups of flour 1 Tbls sugar 1 Tbls baking powder 1 Tbls salt 2 sticks very cold unsalted butter, diced ¼ cup very cold water (approximate) _________________________________________________ 1 cup of sugar 1 Tbls cinnamon 2 Tbls cold butter ¼ cup chopped walnuts ¼ cup blonde raisins _________________________________________________ 1 cup of sugar 1 ½ cup brown sugar 1 cup water (or apple juice) 1 Tbs cinnamon Zest of one lemon 1 Tbls lemon juice Directions: Preheat oven to 350 degrees. Peel and core each apple. In a food processor, add flour, baking powder, salt, sugar and mix. Add in butter and pulse til combine and flour looks like course sand. Slowly add in cold water and pulse til flour comes together. Try not to over mix and pulse for the dough can become tough. Combine flour and roll into a round disc. Place in refrigerator for about 30 minutes. In the meantime, combine sugar, cinnamon, cut in butter and then add walnuts and raisins. Roll out half of the dough into a rectangle shape and cut into four equal large shapes. Place an apple in the middle, add sugar cinnamon mixture into the core of each apple. Then wrap the dough up and around the apple so the whole apple is covered. Roll out the other half of the dough into a rectangle shape and cut into four equal large shapes. Place an apple in the middle of the dough and add the sugar cinnamon mixture into the core of each apple. Wrap the dough up and around the apple so the whole apple is cover. Pinch to seal the dough. In a sauce pan, add sugar, brown sugar, water (or apple juice) cinnamon and simmer til sugar is dissolved. Add lemon zest and juice and stil. Pour over apple dumplings and bake for about 30 minutes til apple is soft enough to poke with a fork. Serve with ice-cream or whip cream. Enjoy! Amy Roloff Reality TV Star, Philanthropist, Mom, Business Woman, Teacher, Inspirational Speaker, Author and Farm Owner All Recipes © 2018 Amy Roloff’s Little Kitchen

Cinnamon Rolls – Good Anytime Ingredients:Dough-¾ cup warm milk1 ½ packet quick or active dry yeast½ cup sugar1 tsp salt¼ cup buttermilk1 egg1/3 cup canola oil4 ½ - 5 cups of flourFilling-½ butter, softened1 ½ packed brown sugar2 ½ Tbsp cinnamon1/8 grated nutmeg1 Tbsp cornstarch¼ cup walnuts, finely choppedIcing-2 oz cream cheese, room temperature¼ cup butter, softened1 tsp vanilla1 tsp fresh lemon juice1 ¼ cup powered sugar Instruction:For the Dough-In a measuring cup, warm up the milk to 110F, it will feel like warm bath water, add 1 Tbsp sugar and add the yeast. Stir and let it stand til the yeast foams up, about 5-10 minutes. In a bowl of a mixer fitted with a dough hook add the yeast mixture and remaining sugar. Stir on low for about 15-20 minutes. In a small bowl measure buttermilk, oil and egg and whisk together til egg is mixed. Pour buttermilk mixture into yeast and stir for about but a brief moment. Pour 2 cups of the flour and salt into the mixer and stir on low until incorporated. Add about ¼ cup of flour at a time until the dough cleans the sides and bottom of bowl and is no longer sticky but tacky to the touch, the dough is ready. Remove thedough and knead for about 5 – 10 minutes. Don’t worry if you don’t use all of the flour.Grease a large bowl and place dough in the bowl, cover plastic wrap and a warm dish towel. Let it rise for about 1 – 2 hours or until it doubles in size. Filling and Cutting RollsIn a medium size bowl, stir together brown sugar, cinnamon, nutmeg, corn starch and then add walnutsAfter the dough has risen, punch it down. Flour a large clean surface and then roll dough out into a large rectangle shape.Spread the butter over the dough, making sure to leave about ½ to 1 inch dough untouched on one of the longer end sides. Sprinkle brown sugar mixture evenly all over the butter dough, making sure filling doesn’t fall off the sides. Lightly press thesugar mixture into the butter.Roll the dough up into a tight log shape roll, starting from the longer size. Finish with the plain side of the dough and seal the dough together. Cut off the uneven ends to square off the ends. Cut dough into 2 inch slices and place in a parchment paper lined greased pans, about 10 into a 9 x 13 pan and the remaining into a smaller pan. Cover pans with plastic wrap and a warm dish towel.Let the rolls rise, for about 1-2 hours or until they have risen and are touching the sides. Bake rolls in a preheated 350 oven for about 15 – 18 minutes until they turn just slightly golden brown. Try not to over bake them :) Icing-While the rolls are cooling down, in a bowl mix together cream cheese and butter with a hand mixer. Stir in vanilla and lemon juice and blend all together. Add powered sugar and slowly mix together til fully incorporated and smooth.Spread icing on rolls, and if still a little warm, let is melt into the rolls. Wait for another few minutes to cool down before finishing icing the rolls. Enjoy the Cinnamon Rolls not just in the morning but any time of the day!

Amy Roloff of Helvetia's Roloff Farms shares her recipe for pumpkin bread, featured in her cookbook "Short and Simple: Family Recipes."

Cinnamon Rolls – Good Anytime Ingredients:Dough-¾ cup warm milk1 ½ packet quick or active dry yeast½ cup sugar1 tsp salt¼ cup buttermilk1 egg1/3 cup canola oil4 ½ - 5 cups of flourFilling-½ butter, softened1 ½ packed brown sugar2 ½ Tbsp cinnamon1/8 grated nutmeg1 Tbsp cornstarch¼ cup walnuts, finely choppedIcing-2 oz cream cheese, room temperature¼ cup butter, softened1 tsp vanilla1 tsp fresh lemon juice1 ¼ cup powered sugar Instruction:For the Dough-In a measuring cup, warm up the milk to 110F, it will feel like warm bath water, add 1 Tbsp sugar and add the yeast. Stir and let it stand til the yeast foams up, about 5-10 minutes. In a bowl of a mixer fitted with a dough hook add the yeast mixture and remaining sugar. Stir on low for about 15-20 minutes. In a small bowl measure buttermilk, oil and egg and whisk together til egg is mixed. Pour buttermilk mixture into yeast and stir for about but a brief moment. Pour 2 cups of the flour and salt into the mixer and stir on low until incorporated. Add about ¼ cup of flour at a time until the dough cleans the sides and bottom of bowl and is no longer sticky but tacky to the touch, the dough is ready. Remove thedough and knead for about 5 – 10 minutes. Don’t worry if you don’t use all of the flour.Grease a large bowl and place dough in the bowl, cover plastic wrap and a warm dish towel. Let it rise for about 1 – 2 hours or until it doubles in size. Filling and Cutting RollsIn a medium size bowl, stir together brown sugar, cinnamon, nutmeg, corn starch and then add walnutsAfter the dough has risen, punch it down. Flour a large clean surface and then roll dough out into a large rectangle shape.Spread the butter over the dough, making sure to leave about ½ to 1 inch dough untouched on one of the longer end sides. Sprinkle brown sugar mixture evenly all over the butter dough, making sure filling doesn’t fall off the sides. Lightly press thesugar mixture into the butter.Roll the dough up into a tight log shape roll, starting from the longer size. Finish with the plain side of the dough and seal the dough together. Cut off the uneven ends to square off the ends. Cut dough into 2 inch slices and place in a parchment paper lined greased pans, about 10 into a 9 x 13 pan and the remaining into a smaller pan. Cover pans with plastic wrap and a warm dish towel.Let the rolls rise, for about 1-2 hours or until they have risen and are touching the sides. Bake rolls in a preheated 350 oven for about 15 – 18 minutes until they turn just slightly golden brown. Try not to over bake them :) Icing-While the rolls are cooling down, in a bowl mix together cream cheese and butter with a hand mixer. Stir in vanilla and lemon juice and blend all together. Add powered sugar and slowly mix together til fully incorporated and smooth.Spread icing on rolls, and if still a little warm, let is melt into the rolls. Wait for another few minutes to cool down before finishing icing the rolls. Enjoy the Cinnamon Rolls not just in the morning but any time of the day!