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4 ripe but firm pears or apples, halved and cored 1 log plain or honey goat cheese or non-dairy feta cheese ½ lb bacon, cooked and chopped 1/4 cup dried cranberries, chopped  2 tablespoons honey  1 tablespoon olive oil  1 teaspoon fresh thyme leaves sea salt and pepper, to taste  Preheat your oven to 375°F. Halve the apples or pears and scoop out the cores to create a small well in each half. Place the pears or apples cut-side up in a baking dish. In a small bowl, mix your goat or feta cheese, chopped cranberries, and chopped bacon. Drizzle the apples or pears with olive oil, and fill each center with the cheese mixture. Bake for 15-20 minutes, until the fruits soften. Remove from the oven, drizzle with honey, and sprinkle with fresh thyme. Season with salt and pepper. Serve hot. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups rolled oats 1/2 cup pumpkin puree 1/4 cup non-dairy heavy whipping cream or extra creamy oat milk 1/4 cup SunButter 1/4 cup honey or maple syrup 1 tsp pumpkin pie spice 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp sea salt 1/2 tsp vanilla extract 1/3 cup allergy-free chocolate chips 1 tsp coconut oil or beef tallow Mix oats, pumpkin puree, SunButter, non-dairy heavy whipping cream, honey, pumpkin pie spice, cinnamon, salt, and vanilla extract in a bowl. Press the mixture firmly into the prepared 8x8 baking dish. Bake at 350°F for 20 minutes or until the edges are golden brown. Let cool. Melt chocolate and coconut oil in the microwave in 30 second intervals until melted, or use a double boiler. Spread the melted chocolate evenly over the cooled oatmeal bars. Chill in the fridge for 15-20 minutes until the chocolate sets before slicing into bars and removing from the pan to serve. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 cups turkey broth 1 heaping tablespoon reserved bacon grease 1 heaping tablespoon flour of choice Drippings from a Roasted Whole Turkey Melt the bacon grease in a sauce pan, add the flour and whisk together to form a roux and let brown while stirring. Gradually whisk the turkey broth into the roux, when all the broth is incorporated, bring to a boil. Remove from the heat, and give it a good 5-10 minutes to cool before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

12 oz. bag of cranberries 1 cup apple cider or 100% apple juice 1 cup real maple syrup 3 Tbs lemon zest Clean your cranberries, then combine all ingredients in a saucepan. Bring to a boil on medium-high heat, then turn the heat down and simmer on low-medium heat until the cranberries burst and the mixture thickens to your desired consistency. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 lb Brussels sprouts, cleaned and halved 2-3 delicata squash, washed, seeded, and cut into bite-sized pieces 3 tablespoons olive oil 1 tablespoon sea salt 3/4 cup balsamic vinegar 1/4 cup real maple syrup Combine the Brussels sprouts and squash in a mixing bowl with the olive oil and sea salt, and toss to coat the vegetables in the oil and salt. Oven roast at 450°F for 25-30 minutes (that happens to be the same time and temperature as the first round of turkey roasting ...). In a small saucepan, combine the balsamic vinegar and maple syrup and bring to a boil over medium heat, stirring frequently. Once the mixture is boiling, reduce heat to low and simmer until the glaze reduces to your desired consistency, about 10-20 minutes. Place the roasted vegetables into their serving container and dress with the balsamic glaze, stirring to combine. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

If you're a Millennial, and grew up with Addy's Momma's recipe from Addy's Surprise! / The American Girl Cookbook, this is as close as I can get to that flavor without using butter, cream, and eggs! 3 large sweet potatoes or yams, boiled until tender 1/4 cup coconut oil or beef tallow, melted 2 tablespoons molasses 1/3 cup honey pinch of sea salt 2 flax eggs (2 Tbs flax meal + 6 Tbs water) 2/3 cup non-dairy heavy whipping cream or extra creamy oat milk 1 teaspoon vanilla 1/2 teaspoon nutmeg Coconut oil or tallow to grease your baking dish Preheat your oven to 350°F. When the boiled sweet potatoes are cool, peel them and put them in a large mixing bowl. Mash with a fork. In another large mixing bowl, combine the coconut oil, molasses, honey, and salt. Beat until creamy. Add the mashed sweet potatoes and stir until well mixed. Slowly add the beaten flax egg, non-dairy heavy whipping cream, and vanilla. Beat until well mixed. Sprinkle in the nutmeg and stir. Grease a large baking dish and pour in the mixture. Put the baking dish on the lower rack in the oven. Bake at 350°F for 45-55 minutes or until set. Allow the pudding to cool before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 batch Cream of Mushroom Soup 4 15 oz cans green beans, drained and rinsed (if you prefer to use the equivalent fresh or frozen and steamed to all dente, fine, but canned is traditional here and does add to the nostalgic flavor) 1 large, sweet onion, sliced thinly 1/3 cup olive oil or beef tallow To caramelize onions for your casserole topping: In a large skillet, heat your fat on low heat, add your thinly sliced onions, and let them caramelize in the fat for 45 minutes to 1 hour, until your onions are as dark and crispy as you would like them to be. Remove from the heat and the pan, and set aside. To assemble the casserole: Add your green beans to a large mixing bowl, and add your batch of Cream of Mushroom Soup, cooled to room temperature. Mix thoroughly. Turn out into an 8"x8" casserole dish, and bake at 350° until the mixture is heated through, about 30 minutes. Remove from the oven, and top evenly with the caramelized onions before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 12-14 lb turkey, neck and giblets removed, brought to room temperature 1 roasting pan 1 turkey baster or ladle Aluminum foil For the Herbed "Butter" : 1/2 cup (1 stick) beef tallow or vegan butter, softened (check ingredients for soy) 3 tablespoons reserved bacon grease (optional) 1/4 teaspoon each thyme, marjoram, rosemary, & black pepper 1 tablespoon sea salt (or to taste) Use a spatula or hand mixer to combine all ingredients in a small bowl. With clean hands (and food grade disposable gloves, if you want), take the herb "butter" by the handful, carefully separate the skin from the breast and thighs (there's a thin membrane connecting them that's easy to gently separate), and apply the herb butter underneath the skin, on top of the breast and thigh meat. Leave the skin intact on top. For the body cavity: 1 apple, cored (use a pie variety if you can) 2 stalks celery, washed and rough chopped 1 large carrot, washed and rough chopped 1 small sweet onion, peeled and halved (optional, for an allium-free preparation) Place all ingredients in the body cavity - see my Thanksgiving Bread & Sausage Stuffing for a stuffing recipe to serve on the side . Any other stuffing preparation is a recipe for food poisoning. To Roast: Preheat oven to 450°. Set the rack inside your roasting pan. Pour 4 cups of water into the pan. Place your buttered and stuffed bird on the rack. Place the roasting pan in your oven and roast uncovered for 30 minutes. Reduce oven to 325°. Baste turkey with pan juices; add more water if needed to maintain at least 1/4-inch liquid in the bottom of your roasting pan. From here, you'll roast for 30 minutes; baste with pan juices, repeat, tenting with foil if turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165° (juices should run clear when thermometer is removed), about 2 3/4 hours total. Transfer turkey to a platter. Tent with foil; let rest for 1 hour before carving and serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 large boneless, skinless chicken breasts, diced 1 onion, finely diced 3 garlic cloves, finely diced 3 tablespoons olive oil or sauté oil of choice 1 tablespoon Madras Curry 2 tablespoons Caribbean Spice Mix 1 cup elbow macaroni or gluten-free pasta of choice 1 cup water 1 15 oz can coconut milk (can substitute water) 2 cups frozen mixed vegetables Heat your sauté oil in a large pot, and add the onion, garlic, curry powder, and Caribbean Spice to the pot, mixing well and sautéing until the spices are fragrant and the onions are translucent, about 5 minutes. Add the diced chicken breast, and sauté with the spices until the chicken is cooked through. Add the pasta, water, and coconut milk to the pot, bring the pot to a boil, cover, and reduce to a simmer while stirring occasionally for 10-15 minutes, or until the pasta is cooked to your liking. Add the frozen vegetables, mix through, and heat for a minute before serving. Did you enjoy these recipes? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 1/2 cup oat milk 1 tablespoon vinegar 1 cup cornmeal 1 cup all-purpose flour (wheat or gluten free mix) 1/8 cup brown or coconut sugar 1/8 cup real maple syrup or honey 1/2 teaspoon salt 1 teaspoon baking soda 3 tablespoons oil 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water) Preheat the oven to 400°F. Mix your flax eggs in a small bowl, and set aside. Combine the oat milk and vinegar into a small bowl or cup, stir and let sit to make buttermilk. Prepare your 8” square pan, loaf pan, or muffin tin with dairy-free grease or muffin liners. In a large bowl: combine cornmeal, flour, sugar, salt, baking soda. Add the oil, maple syrup or honey, and flax eggs to the soured milk and whisk together. Make a well in the dry mixture and slowly pour the wet mixture into it. Gently whisk the wet and dry ingredients together just until combined. Don’t over mix. Pour the batter into your prepared baking pan, spread evenly. Or use a muffin tin for 12 muffins. Place in a 400°F degree oven on the center rack for about 50-60 minutes (15-20 minutes if making muffins) until golden brown and a toothpick comes out clean from the center. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 cup red lentils 3 cups water 1 onion, diced 8 cloves garlic, minced 2 pimento/red bell peppers, diced small 1 15 oz can sweet or dairy-free cream corn 1 15 oz can pumpkin 1/2 teaspoon sea salt 3 tablespoons neutral oil Preheat oven to 400°F. Add 3 tbs neutral oil to the bottom of a large stock pot or Instant Pot, add your diced peppers, onions, and garlic and sauté until the peppers are soft, and the onions are translucent. Rinse your red lentils and add them to the pot and stir around to sauté for a minute before adding 3 cups water to the pot and either bringing to a boil before covering and simmering 15-30 minutes, or pressure cooking on high for 3 minutes, until the lentils are very soft. Remove from heat, and mix in the can of puréed pumpkin and can of cream corn (drained if using sweet corn), and use an immersion blender to purée the soup base together. 3 Chicken breasts, diced small (optional) 2 cups diced carrots 2- 3 cups diced squash 3 tablespoons Caribbean Spice (recipe below) 4-5 cups chicken or vegetable broth 1 15 oz can coconut milk 1 15 oz can sweet corn, drained 3 tablespoons neutral oil 1 teaspoon sea salt Toss your chicken, squash, and carrots in the oil and sea salt, lay out on a baking tray in a single layer, and roast until the chicken is cooked to 166°F and the vegetables are fork-tender, about a half-hour. Add the roasted vegetables and chicken to the soup pot, along with the broth and coconut milk, and bring the pot to a gentle boil before serving. This recipe makes a very large pot - easily serving 12-16 people, or making plenty for both dinner and freezing. Low Glycemic Caribbean Spice: ½ cup coconut sugar 2 tablespoons sweet paprika 2 tablespoons sea salt 1 tablespoon ground thyme 1 tablespoon garlic powder 1 teaspoon allspice 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon nutmeg 1 teaspoon ground ginger Ground cayenne or scotch bonnet peppers, to taste (optional) Mix and store all ingredients in a 16oz jar with a tight seal. Store in a dark, cool place. Did you enjoy these recipes? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4 flax eggs (4 tablespoons ground flax seed soaked in 12 tablespoons water) 1 1/4 cups baking cocoa 1 teaspoon sea salt 1 teaspoon baking powder 1 tablespoon instant coffee granules 1 tablespoon vanilla extract 1 cup beef tallow or vegan butter 2 cups sugar 1 1/2 cups all purpose flour (wheat or gluten free mix) 1/2 cup sweetened oat milk creamer or plain oat milk Preheat oven to 350°F. Grease a 9”x13” pan. Put ground flax seeds on to soak, set aside. Place tallow or vegan butter in a microwaveable bowl, and microwave on high power until melted, about 2 minutes. Mix baking cocoa, sugar, salt, baking powder, and coffee granules together in a large mixing bowl. Add flax eggs, melted tallow or butter, creamer or oat milk, and vanilla extract to the dry ingredients, and use a hand mixer to bring the batter to a whipped consistency. Turn the batter out into your greased pan, and bake for 30-45 minutes, or until a toothpick in the center comes out clean. Cool completely before cutting into squares and serving. Store remaining brownies in the refrigerator for up to 6 days. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie