• 2 big bunches broccoli, chopped
• 1/2 lb. bacon, cooked and crumbled
• 1/2 cup red onion, diced

Dressing:

• 1/3 cup sugar
• 2 Tbsp vinegar
• 1 cup mayonnaise

1. Combine dressing ingredients in small bowl. Mix well.
2. Add broccoli, bacon and onion in large bowl. Cover with dressing.
3. Let chill for at least 1 hour.

• 1 large acorn squash
• 1/4 cup water
• 2 Tbsp pure maple syrup

• 1 Tbsp butter, melted
• 1/4 tsp ground cinnamon

1. Preheat oven to 375 degrees
2. Cut both ends off the squash. Remove seeds and membrane. Cut crossways into 4 or 5 rings.
3. Put water into the bottom of a 9x13 baking dish and put squash into pan. Cover with aluminum foil.
4. Bake squash for 30 minutes or until tender
5. Combine syrup, butter and cinnamon in a small bowl.
6. Uncover squash and pour off water. Brush squash with syrup mixture, letting excess pool in the center of squash rings.
7. Return to oven and bake 10 minutes or until syrup mixture is bubbly.

Crunch Topping:

• 1/2 cup classic white cake mix (from an 18.25 oz. box)
• 1/3 cup packed light-brown sugar
• 3 Tbsp cold butter, cut into small pieces
• 3/4 cup chopped walnuts

Cake:

• Remaining cake mix
• 1 cup sour cream
• 1 stick butter softened
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 6 oz fresh blueberries

1. Heat oven to 325. Lightly coat 9 inch round cake pan with non-stick cooking spray.
2. Topping: In a small bowl put cake mix, light-brown sugar and butter into a bowl. Cut with pastry blender until mixture resembles small peas. Stir in walnuts.
3. Cake: In a large bowl with mixer on low speed beat cake mix, sour cream, butter, eggs, and vanilla for one minute. On medium speed beat two additional minutes (mixture will be thick). Fold in blueberries and put into the pan.
4. Sprinkle topping evenly over the top of the cake.
5. Bake 1 hour 10 minutes or until a wooden toothpick comes out clean.
6. Cool completely in pan on a wire rack.

• 1 package of spaghetti, broken into small pieces
• 2 Tbsp olive oil
• 1 clove garlic, minced
• 1 jar spaghetti sauce

• shredded mozzarella
• 1/4 cup parsley
• 1/4 cup bread crumbs
• 1/4 cup parmesan
• butter

1. Preheat oven to 400
2. Boil water, cook spaghetti. Drain.
3. Heat oil in sauté pan. Add garlic and cook for three minutes. Add parsley.
4. Mix oil mixture and spaghetti in bowl. Add sauce and cheese.
5. Butter baking dish.
6. Spread pasta into dish.
7. In a small bowl, mix bread crumbs and parmesan.
8. Spread over pasta.
9. Dot top w/ small pats of butter
10. Bake for 30 minutes.