Cobbler Dump Cake

1 can crushed pineapple
1 can blueberry or cherry pie filling
1 box yellow cake mix
1 stick butter
3/4 cup pecan pieces (optional)

1.  Put entire can crushed pineapple (juice and all) in bottom of pan.
2.  Layer pie filling (spread it on top)
3.  Layer dry cake mix next.
4.  Dot top with butter (and pecans).
5.  Bake at 350 for 45 minutes or until browned slightly on top.

Pioneer Woman's Version

Baked Acorn Squash with Apple Stuffing

Ingredients

• 
• Sausage, Apple, and Cranberry Stuffing

• 
• Butternut Squash Cakes

• 
• Sausage and Rice Stuffed Acorn Squash

• 
• Butternut Squash Cajun Fries

• 
• How to Make Baked Acorn Squash

• 
• Apple-Stuffed Squash

• 
• Acorn Squash

• 
• Types of Cooking Oil

• 
• How to Cut Onions

• 
• Battle of the Butter: Salted vs. Unsalted

• 
  
• All about Cinnamon

Original recipe makes 2 servings

• 
  
• 1 tablespoon olive oil
• 1 acorn squash, halved and seeded
• 1 apple, diced
• 2 tablespoons diced celery
• 2 tablespoons water

• 2 teaspoons minced onion
• 2 teaspoons butter, cubed
• 1 teaspoon maple syrup
• 1 pinch ground cinnamon, or to taste

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
2. Place squash, cut-side down, on baking sheet.
3. Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
4. Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.

Quinoa Salad and Miso Broccoli

3 tbsp extra-virgin olive oil
1 tbsp white miso
2 tbsp rice vinegar
2 cups cooked quinoa
3 cups steamed broccoli florets, roughly chopped
2 cups baby arugula
1⁄4 cup raw sunflower seeds
1⁄4 tsp salt

Directions
To make the dressing: In a small bowl, whisk together the olive oil, miso and rice vinegar. Set aside.

In a large bowl, combine the quinoa, broccoli, arugula and sunflower seeds. Add the dressing and the salt. Toss gently until combined.

Quinoa Blueberry Pancakes

2 1/2 cups quinoa, cooked
1 cup milk
4 eggs
3 tsp baking powder
1/4 tsp sea salt
1 tbsp honey
2 tbsp grape seed oil
1 1/2 cups blueberries
Cooking spray

Directions
In a blender combine: quinoa, honey, oil, eggs and milk. Blend till smooth. Add in salt, baking powder and blend for a few more seconds.

Heat a griddle or pan with cooking spray. Pour 1/4 cup of batter on to hot griddle or pan. Sprinkle blueberries of the top and cook for a few minutes.

Flip and finish both sides until golden brown.