Cherry Angel food cake dessert

1 angel food cake, cubed

2 lb can cherry pie filling

1 pkg. instant vanilla pudding

1 C sour cream

1 1/2 C milk

Place cubed cake pieces in a 9x13 pan. Mix pudding, milk and sour cream. Beat until smooth. Spoon over cake. Put cherry filling over the top. Chill until set.

Corn Muffins

2 C flour

1 C cornmeal

1 1/2 tsp of baking powder

1 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 C sugar

8 TB butter, melted and cooled slightly

3/4 C sour cream

1/2 C milk

Preheat oven to 400

1. Combine the first five ingredients.

2. Combine eggs and sugar until creamy. Add butter, mix until combined.

3. Mix sour cream and milk. Add half of the milk mixture to the egg mixture, stir until well blended. Add remaining milk mixture and mix until well blended.

4. Combine wet ingredients and dry ingredients combine until fully mixed. Do not over mix.

5. Pour mixture into muffin tins. Cook for about 18 minutes until golden brown; rotate half way through cooking.

serves 12

Harvest Vegetables

4 carrots- cut into appox 3 " long by 1/2 " wedges (like carrot sticks)

2 sweet potatoes- cut in 3 " long by 1/2" wedges

1 butternut squash (approx 2lb) peeled, seeded and cut 3 " long by 1/2 " wedges

8 garlic cloves unpeeled

2 TB olive oil

coarse salt and ground pepper

Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash and garlic between 2 rimmed baking sheets. Toss each batch with 1 TB oil and season with salt and pepper.

Roast until vegetables are tender and start to brown. (approz 25-35 minutes). Rotating sheets from top to bottom halfway through. Peel roasted garlic and return to veggies and serve.

Serves 8

Fresh Cranberry Relish

2 packages fresh cranberries, washed and sorted

1 2/3 C sugar

3/4 C maple syrup

3 large or 4 small apples, peeled and cut into chunks

1 1/2 C walnuts

zest of one orange

Mix all ingredients in a large bowl. Process in small batches in food processor until you like the texture. Chill and serve.