WARNING: If you live alone, make these at your own risk. You may end up eating all 12 rolls yourself. A safer option is to make these on Thanksgiving morning and share them with your friends and family while you’re otherwise occupied, but make sure you set one aside as a reward for all that cooking.

These rolls are packed with pumpkin, both in the dough and in the filling. For the filling, you’ll reduce the pumpkin puree in a saucepan for about 5 minutes to release some of the moisture and concentrate the flavor. It’s worth the extra step, I promise!

I am so excited to share this recipe with you all! This recipe is one of our favorites in my house.

My boys love creating this meal together as a family and enjoying the amazing flavors at the end. It is such a fun recipe to get children involved with as they will love rolling the noodles up! My boys also love pairing this dish with an antipasto salad and fresh garlic bread.

Buckle up my foodie friends! I have something equally as sweet as is it scrumptious and I can’t wait to share. You make a simple, and I mean simple cake donut batter, mix in some fresh blueberries and dip it into a powdered sugar icing to glaze. I told you, this ones a keeper! This one is also great for kids. The little donuts fit perfectly in their little hands! And trust me, they will be back asking for seconds. 

Fall and winter are the only seasons I’ll eat soups, stews and chili. It might sound crazy but in my opinion, there is nothing appetizing about indulging in a warm bowl of soup when it’s 100 degrees outside. That said, I always try to squeeze in as many new fall recipes during the cooler seasons as I can!

Today it’s snowing in Kansas City, which calls for some soul-warming grub for dinner. Cold weather with the combo of #MeatlessMonday means I’m making Chipotle Veggie Chili. This recipe is not only delicious but easy to make and I bet most of the ingredients can be found in your pantry right now.