Sift together flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice in a large bowl. In another bowl mix buttermilk, vanilla, and eggs. Whisk in dry ingredients. Cook on a griddle over medium heat for about 40 seconds, or until bubbles appear, flip and cook for another 40 seconds. Serve hot.

In a cast iron skillet on high heat, melt the butter and sweat the onions and garlic. Add in ground beef and brown. Before it is completely cooked, season with seasoned salt. Drain grease and return to stove over high heat. Add in worcestershire sauce, and finish browning the meat. Add in smoked paprika, and tabasco - taste for seasoning to make sure that it is both slightly salty, and spicy. Add in spaghetti sauce, and continue to cook until the skillet is dry, and the sauce is slightly carmelized onto the meat. Serve on flour tortillas with beef rice, pico de gallo, shredded cheese and lettuce.

In a hot skillet melt butter, and saute onions about 3 minutes or until almost translucent. Add in garlic, and continue sauteing until onions are completely translucent. Add in sausage and browns stirring occasionally. When sausage is browned, stir in the Salsa Verde and Cilantro base. Heat until aromatic. Add in frozen corn and cover for about 5 minutes. In another skillet, quickly scramble the eggs. When the corn is hot, toss in the leftover rice, and stir to combine. Add in scrambled eggs, and about a handful of your mixed cheeses. Combine. Serve in warm tortillas with salsa, sour cream, and cheese.

In a sauce pan over medium heat, melt butter and saute garlic. Turn heat down to low and add in half and half. Stir gently until mixture is warm. Add in cheeses 1 handful at a time - whisking until each addition has melted completely. DO NOT let the sauce boil, or it will break and separate. After all the cheese is incorporated, temper eggs with a few ounces of the warm sauce, and then quickly wisk back into the sauce. Bring heat back up to medium low. Add in nutmeg, pepper and paprika. Taste and adjust seasoning as necessary. Toss into some warm fettuccine or linguine and enjoy!

In a colander, over a bowl rinse the rice until the water turns clear. This will take several changes of water.

In the meantime in a small sauce pan, mix rice wine vinegar, sugar, and salt. Stir over medium heat until Salt and Sugar dissolve.

In a medium pot bring the water to a boil. Add the rice, and turn the heat to low. Cover and let steam for 20 minutes.

When the rice is done, remove to a large bowl. Place the bowl in front of a fan, to help cool the rice down to working temperature quickly. Fold in about half of the vinegar syrup. Make sure you don't over work the rice, or it will be gummy!

Once you have the rice, what you do next is limited only by your preferences and your imagination!

Instructions for rolling

Place a sheet of Nori (seaweed), on top of a gallon sized plastic zip top bag (for easy rolling!). Lightly wet the tips of your fingers in a bowl of water, and spread a thin layer of rice on top of the rough side of the nori, leaving about 1/2" of unriced nori at the top of the roll. Top with whatever you're using for filling, and then use the plastic baggie to help you roll the sushi up tight. Wet the unriced edge of the nori with water to glue it closed.

Using a very sharp, clean knife, cut the roll in half, and then thirds. It is easier if you rinse and dry the knife between each slice.

In your crockpot mix together all of the above ingredients and set on Warm (or your lowest setting) for 8-9 hours.

In the morning, mix it up, and add your extras.

Favorite combinations around here are:

• Honey, Fresh Strawberries, and Whipped Cream
• Dried Blueberries and Brown Sugar
• Dried Cranberries, Almonds, and Brown Sugar
• Bananas, Walnuts and Brown Sugar
• More Cinnamon, Vanilla, Crystallized or Ground Ginger, Ground Cloves, and Brown Sugar

This oatmeal is a great blank canvas for your imagination.

Preheat oven to 350°. Butter bread pan, and lightly coat with flour.

In a large bowl, combine flour, baking soda, baking powder, salt and spices.

In another bowl, combine pumpkin, eggs, sugar, vanilla, and butter.

Gently fold wet mixture into the dry mix. Be careful not to over mix. It may be lumpy, but that's ok.

Bake 50-55 minutes, or until a toothpick comes out crumby.

Put on a rack to cool, and enjoy!

Cook and drain Egg Noodles. Add back to pot over medium heat. Mix in Garlic, Sour Cream, Butter, and Water. Add in Seasonings. Before serving mix in chopped parsley for a nice bit of green.

Pour the Muffin Mix into a large mixing bowl. In another bowl mix together creamed corn, eggs, milk and molasses. Add to the dry muffin mix. You may need to add a little more milk, until you get to semi-thick batter, good for pancakes.

Set aside and let the batter rest for about 10-20 minutes while the corn meal in the muffin mix rehydrates.

Meanwhile, get a cast iron skillet or griddle toasty hot. Apply oil of your choice (bacon grease is probably most authentic if not very heart healthy). Pour out batter in approximately 1/4c. rounds.

Let cook over high/medium high heat until brown around the edges, then flip, and cook for another minute or so (depends on your stove).

Serve hot with maple syrup and butter, or cold with a little bit of honey.

Place all of your sliced cucumbers in a colander. Salt liberally, mix, and let drain for about 20 minutes. If your cucumbers are really sweet, you can skip this step. If your cucumbers are bitter this step is very important. In a small sauce pan over medium heat mix the soy sauce, vinegar, honey, ginger, peppers, and molasses. Taste to adjust sweetness/tang/spice. You want the flavors to be very strong, as they'll mellow when they cool down. Pour dressing in a non-reactive bowl over the onions. Rinse the cucumbers very well, and dry thoroughly. Add to the bowl with onions and dressing. Combine thoroughly. Refrigerate for at least an hour, over night would be better. Stir it occasionally to redistribute dressing.