1. In a saucepan over medium heat, stir together maple syrup, cranberry sauce, and orange zest until mixture is well combined and heated through. Set aside.
2. Adjust oven rack to middle position. Preheat oven to 350°. Grease a 13x9-inch baking dish.
3. Whisk eggnog, eggs, vanilla, and salt together until well combined. Set mixture aside.
4. Place 6 of the bread slices in an even layer on bottom of greased dish. You may need to trim bread so slices will fit in a single layer. Brush slices with 2 tablespoons of the melted butter. Sprinkle [q:1/4] cup of the almonds over bread slices.
5. Place 6 more of the bread slices over first layer of bread. Brush slices with 2 tablespoons of the melted butter. Sprinkle [q:1/4] cup of the almonds over bread slices.
6. Place final 6 slices bread over second layer of bread. Brush slices with remaining 2 tablespoons of melted butter.
7. Pour eggnog mixture over layers of bread, making sure all bread is submerged in liquid. Sprinkle last [q:1/4] cup of almonds over.
8. Bake on middle rack of oven for 30 minutes, until mixture is golden brown and bubbling around edges. Serve with cranberry-maple syrup.

1. Preheat oven to 375°F.
2. Slice the acorn squash in half from stem to tip and scoop out the seeds.
3. Brush the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut side down on a baking sheet.
4. Roast for 30 to 40 minutes until tender.
5. Make bread crumbs out of Ezekiel 4:9 Sprouted Whole Grain Bread.
6. While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat.
7. Add the onion and garlic, sautéing until softened, about 3 minutes.
8. Stir in the diced apple, cinnamon, sage, and nutmeg. Cook for another 3 minutes until fragrant.
9. Add cooked quinoa, dried cranberries, and chopped walnuts. Stir to combine, season with salt and pepper to taste.
10. Turn the roasted squash halves cut side up and fill each with the quinoa mixture.
11. Mix the crumbled breadcrumbs with Parmesan cheese, then sprinkle over the top of each squash half.
12. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, until the topping is golden and crispy.
13. Serve warm and enjoy!

1. Preheat oven to 400˚.
2. Toss pumpkin wedges with oil, orange juice, cinnamon, and salt to taste.
3. Roast for approximately 45 minutes, or until wedges are tender and starting to caramelize.
4. Remove wedges from oven and toss with cranberries. Serve.

1. Preheat oven to 350°. Line every other cup of a 12-cup muffin tin with paper liners.
2. While oven preheats, spread pecans in a single layer on a baking sheet and toast until they turn lightly golden, about 8 minutes. Transfer to a plate and, when they have cooled, coarsely chop them. Set aside.
3. Poke sweet potato in several places with the tip of a knife to release steam. Microwave sweet potato on high until it is very soft, about 6 minutes.
4. When sweet potato is cool enough to handle, scoop flesh into a large mixing bowl and mash well with a fork. Add milk and egg and stir together with fork.
5. In a separate large bowl, whisk together oat flour, brown sugar, salt, allspice, and baking powder. Add flour mixture to sweet potato mixture and stir with a rubber spatula until well incorporated. Stir in cranberries and [q:1/2] cup of the chopped pecans.
6. Spoon batter into prepared muffin tin, filling each cup right to the top of the liner. Sprinkle remaining [q:1/4] cup of pecans over tops of muffins.
7. Bake muffins on center rack of oven until tops spring back when pressed and a toothpick inserted in center of one of muffins comes out clean, about 25 minutes. Tip muffins out onto a wire rack and serve warm or at room temperature.

1. Line an 8-inch square metal baking pan with plastic wrap, letting excess hang over sides of pan.
2. Add almonds and salt to a food processor and lock the lid into place. Turn on processor and process until almonds are finely ground, 20 to 30 seconds. Stop processor and remove lid.
3. Add cranberries, dates, water, and vanilla to processor and lock lid back into place. Hold down pulse button for 1 second and then release. Repeat until fruit is finely chopped and mixture starts to clump together, about fifteen 1-second pulses. Stop processor, remove lid, and carefully remove processor blade.
4. Use a rubber spatula to transfer mixture to plastic-lined baking pan, and spread into an even layer. Fold excess plastic over top and use your hands to press mixture firmly to flatten.
5. Place baking pan in the refrigerator and chill until firm, about 1 hour.
6. Transfer chilled mixture to a cutting board and discard plastic. Slice mixture in half, and then cut each half crosswise into 6 pieces (you should have 12 bars). Serve. (Bars can be refrigerated in an airtight container for up to 1 week.)

Blondie Layer

1. Preheat oven to 350 degrees
2. In a large mixing bowl, add butter, brown sugar and cane sugar. Mix to combine, then mix in eggs and vanilla extract.
3. In a separate bowl, add flour, baking soda and salt, stirring to combine. Add half the dry ingredients, mix to combine, add remaining dry ingredients and mix again. Stir in dried cranberries and white chocolate chunks. Do not over-mix.
4. Line a 13-x-9-inch pan with parchment paper; transfer batter into pan and spread evenly.
5. Bake for 20 to 22 minutes, until edges are golden but before center is firmly set.*
6. Remove from pan and set aside to cool.

Frosting

1. In a large mixing bowl, beat cream cheese and butter together until fluffy. Mix in powdered sugar one cup at a time. Add orange zest and stir to combine.
2. Once bars are fully cooled, spread an even layer of frosting on top. Sprinkle with dried cranberries and drizzle with melted chocolate. Allow 1 hour for frosting to set.
3. Cut the bars into your desired shape! Square or triangle.

Toast The Pecans

1. Preheat oven to 350 degrees.
2. In a greased oven-safe skillet, scatter pecans in a single layer.
3. Bake pecans in oven for 15 minutes, checking on them after about 7 minutes, until well toasted and fragrant.
4. Allow to cool before adding to salad.

Make the Salad

1. Preheat oven to 425 degrees.
2. On a greased baking sheet, place the sweet potatoes and butternut squash, then sprinkle with salt and toss with olive oil.
3. Roast the sweet potatoes and butternut squash for 20 to 30 minutes, until soft with slightly crispy corners.
4. Remove from oven and allow to cool.
5. In a large salad bowl, gently combine sweet potatoes, butternut squash, salt, olive oil, baby spinach, pecans, apple slices, pear slices and feta, being careful not to bruise the pears.

The Dressing

1. In a high-speed blender, combine olive oil, cranberries, apple cider vinegar, honey, cinnamon and salt, and pulse for about 60 seconds, until mixture is creamy and smooth.
2. Pour over salad until lightly dressed, and serve.

1. Pulse cranberries and sugar in the bowl of a food processor until cranberries are finely chopped. Transfer cranberries to a bowl.
2. Zest and juice orange. Add zest and juice to cranberries along with shredded coconut. Stir to combine.
3. Refrigerate for 2 hours before serving.

1. Place the syrups and peanut butter into a small saucepan and whisk thoroughly to mix. Bring to a boil while stirring constantly.
2. Reduce the heat to medium-low, stir or whisk frequently, and simmer for 10 to 12 minutes or until the syrup thickens and drips slowly from the spoon.
3. Place the crispy cereal, dried fruit, seeds, and nuts in a mixing bowl. Pour the hot syrup over the mixture and mix thoroughly to coat all ingredients.
4. Lightly moisten a glass baking dish with cold water. With moistened hands, place the mixture in the baking dish and press it down evenly and firmly.
5. Place the dish in the freezer for 20 to 30 minutes, allowing the syrup to harden. Remove and slice into bars or squares.
6. Store in a covered container on the counter or refrigerate.

1. Cranberry Goat Cheese

   1. Start by making the cranberry sauce. Grab a medium sized saucepan and add [q:1/4] to [q:1/3] cup of coconut sugar (depending on how sweet you want it) and [q:1/2] cup of orange juice and stir until dissolved.
   2. Once sugar is dissolved, stir in the cranberries and cook until they start to pop and thicken the sauce, about 10 minutes. and cook over medium heat.
   3. Remove heat and add the cranberry sauce to a bowl to cool. Add 2 tsp of orange zest, stir and set aside.
   4. While the cranberry sauce is cooling down, soften 10 oz of goat cheese to room temperature and use a fork to break it up into a spreadable consistency in a medium mixing bowl.
   5. Once the cranberry sauce has cooled down and is now thickened, spoon about 2 Tbsp over the softened goat cheese in dollops and gently swirl in the cranberry sauce, being careful not to overmix.
   6. Refrigerate immediately until set.

2. Tortilla Cups

   1. Preheat oven to 375 degrees.
   2. Using a small bowl, place it upside down over the tortillas, and cut out 3 circles per tortilla with a knife.
   3. Grease up a mini muffin tin using 2 tsp coconut oil and a paper towel. Place each tortilla circle into the mini muffin tin to create a cup. Spoon an additional 2 tsp coconut oil on top to help crisping.
   4. Bake at 375 for 10 minutes or until crisp and lightly brown. Let cool.

3. Assemble and Serve

   1. Using a spoon or a cookie scooper, scoop out a dollop of the cranberry goat cheese mixture into the tortilla cups. Top with extra cranberry sauce if desired.
   2. Top with a sprig of rosemary on each tortilla cup, place on a holiday platter, and enjoy!