Let's make this fall yummy!

Brown 1 medium chopped onion & 1 chopped garlic clove  in 2  tablespoons olive oil, remove.Brown 3 cups sliced Brussel sprouts in oil. Return onions & garlic to pan. Add 1/4 cup water, cover, cook until tender.Mix in 1/4 cup bacon sprinkles or chopped ham.   Finish with 1/2 cup Mrs. Ruth's Cranberry Jalapeño Jam. Serve and wait for the compliments!

Slice butternut squash into 1/2" thick slices (skin on)Place on parchment sheet lined cooking sheetSoften 1/2 cup Mrs. Ruth's Apple Pecan Jam in microwaveBrush melted jam over squash slices.  Bake in 400 degree oven until browned/golden

• Cook 1/2 pound bacon until almost crisp (microwave, skillet or oven)
• Place bacon on paper towels to remove grease.  Pat to dry
• Soften 1/3 cup Mrs. Ruth's Kick'in Pepper Jam (more to taste)
• Spread softened with pastry brush over drained bacon.  Place on parchment covered cookie sheet
• Using Broil setting of oven, brown candied bacon, watching closely as it can brown quickly