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Tuscan Pasta

3 tablespoons olive oil or sun dried tomato oil 2 tablespoons unsalted butter 3 cloves garlic, minced 1 1/2 tablespoon Italian seasoning 1 cup heavy cream 2 1/2 cups whole milk 10 ounces linguine, fettuccine, or spaghetti 1 lb cooked protein (ground beef, sausage, meatballs, crab, shrimp, chicken, salmon, etc) 6 oz sun dried tomatoes, drained of oil and roughly chopped 2 cups spinach, roughly chopped (or side salad) 1-1 1/4 cup Parmesan cheese, grated Kosher salt and freshly cracked black pepper, to taste In a large saucepan, heat olive oil and butter. Once butter is melted sautè garlic and Italian seasoning for 30 seconds or until fragrant. Add heavy cream, milk, and pasta, stirring to combine. Bring to a simmer, add protein and  sun dried tomatoes,  cooking until the pasta is al dente, stirring frequently to prevent anything from sticking to the bottom. Approximately 12-14 minutes, add bit more liquid, if needed.  Add spinach and cheese cooking for an additional 1 to 2 minutes.
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Brown Sugar Acorn Squash

1 acorn squash  Butter Brown sugar Pecans, chopped and toasted Salt and pepper  Cut squash in half, scoop out seeds and strings. Place in baking dish cut side down. Add a little water and bake at 350 for 45 minutes or until fork tender. Serve hot with cavity filled with dabs of butter, brown sugar and pecans. Salt and pepper to taste.
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Cornbread Salad

1 9x9 cornbread, baked, cooled and crumbled 2 cups mayonnaise  1 small tomato, chopped 1 small onion, chopped 1 pkg dry ranch seasoning Combine mayonnaise with cornbread, mix well. Add ranch seasoning, tomato and onion. Refrigerate and serve cold. 
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Tangy Carrot Coins

1 pound carrots, sliced  3 tablespoons butter 1 tablespoon brown sugar 1 tablespoon Dijon mustard 1/8 teaspoon salt  Place carrots in sauce pan, add 1 inch water, boil. Reduce heat, simmer 7 to 9 minutes, until fork tender. Drain, add remaining ingredients. Cook and stir over medium heat 1-2 minutes or until thickened.
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Steak and Snow Peas with Rice

1/4 cup low sodium soy sauce or coconut aminos 1 T cornstarch  1 T sherry vinegar  1 t sugar 1 lb flank steak, cut into 1 inch strips against the grain 4 T oil, divided  1/2 t salt 1/4 lb snow peas Perfect rice Mix soy sauce, cornstarch, sherry snd sugar together and marinade steak for 1 hour. Prepare rice. In a hot skillet, place 2 T oil along snow peas and salt. Cook for 1 minute, remove to platter.  Add remaining oil and beef with marinade. Cook 3 minutes, stirring occasionally. Add peas back to hot pan. Serve over rice. 
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Farmhouse Barbecue Muffins

10 oz refrigerated buttermilk biscuits  1 lb ground beef 1 cup onion, diced 1/2 c ketchup  3 T brown sugar 1 T apple cider vinegar  1/2 t chili powder  1 c shredded cheddar cheese  Separate dough into 10 biscuits and flatten into 5 in circles. Press each into the bottom and up the sides of a greased muffin tin, set aside.  In a large skillet, brown beef and onion. Meanwhile, in a small bowl mix sauce, all remaining ingredients except cheese. Add to meat mixture.  Divide among biscuit cups, about 1/4 cup each. Sprinkle with cheese. Bake at 375 for 18-20 minutes. Cool 5 minutes. 
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Taco Ring

  1½ lb ground beef 1 pkg taco seasoning mix 1 cup shredded cheddar cheese 2 tbsp water 2 pkg (8 oz) refrigerated crescent rolls  Optional toppings: salsa, shredded lettuce, chopped onion, chopped tomato, sliced olives, and sour cream Preheat the oven to 375°F. Cook the ground beef in a large nonstick skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles. Stir in the taco seasoning mix, cheese, and water. Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on round 13-in baking stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone. Scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough
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