Spiced Pumpkin Cream Cheese

This spiced pumpkin cream cheese takes all of ten minutes to make and is the perfect topping for your morning bagel or toast. Every bite tastes like you are eating pumpkin pie. Ezra Pound Cake also suggested serving it as a dip with crackers or pretzels, saying that it really shines when paired with some salt.

Source: Ezra Pound Cake

You Will Need:

• 1 8-ounce package of cream cheese, softened (Microwave for 15 seconds.)
• 1/2 cup pumpkin puree, homemade or canned
• 1/4 cup light brown sugar
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla

Here We Go:

• In a medium mixing bowl, beat the softened cream cheese, pumpkin and sugar until smooth with wooden spoon or electric mixer
• Add the pumpkin pie spice and vanilla
• Cover and refrigerate for at least 1 hour

Makes 1 1/2 cups
Happy Feasting!

Three Cheese Baked Rigatoni

It is 69 degrees outside today and I will definitely take this beautiful Fall weather any time, especially when Thanksgiving is only one week away! This baked, hot, cheesy, Italian goodness will keep you warm this winter once temperatures start to drop. In this hearty dish, rigatoni noodles are packed full off fresh zucchini, mushrooms, yellow onion and mild Italian sausage. It is then topped with fresh mozzarella and baked to perfection! This is a great dish for large groups or cut the recipe in half for only four servings.

Adapted from KitchenRunway.com

You Will Need:

• 1 pound rigatoni pasta
• 12 oz, weight ground mild Italian sausage
• 1 Tbsp Olive Oil
• 1/2 whole Large Onion, diced
• 2 whole large zucchinis, quartered and sliced
• 10 oz, weight baby portabella mushrooms, sliced
• 1 jar of your favorite pasta sauce (24 Oz.)
• 15 oz, weight low fat ricotta cheese
• 7 oz, weight shredded mozzarella cheese, divided
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cups shredded parmesan cheese

Here We Go:

• Preheat oven to 400ºF
• Boil rigatoni in salted boiling water for 10 minutes, then drain
• While pasta is cooking, coat a large pan with olive oil and saute Italian sausage over medium to medium high heat until brown
• Remove sausage from pan, leaving juices in the pan and add onions to pan and cook until soft and the onions start to brown
• Add zucchinis and mushroom and saute until tender and add sausage back to the pan
• Add pasta sauce, salt and pepper and stir to combine
• Simmer for about 2 minutes and then add the ricotta and stir to combine
• Add half of the mozzarella cheese and turn off heat and stir to melt the mozzarella cheese
• Add pasta and stir to coat. Season to taste with salt and pepper
• Spray a large baking dish with cooking spray and pour the pasta into the dish
• Top with remaining mozzarella and Parmesan cheese and bake for 15 minutes

Makes 6-8 Servings
Happy Feasting!

Slow Cooker Beef Chili

I have been asked for more slow cooker favorites this Fall. It warms my heart because I love my slow cooker and how easy these type of recipes are to make.  I got into my car Monday morning and the thermometer read 37 degrees! It is finally safe to say that we are officially in soup, stew and chili season - hooray! I made this batch of chili in my slow cooker and served it with warm cornbread. It is hearty enough to eat by itself but also is the perfect topper to a hot dog or burger. Mix in shredded cheddar cheese and sour cream for an even tastier chili. Note: I decided to make this a bean-less chili but you can always throw in a can of kidney, black or pinto beans if your heart desires.

Adapted from Allrecipes.com

 You Will Need:

• 2 lbs ground beef
• 2 Tbsp Olive oil
• 2 (14.5 oz) cans diced tomatoes, un-drained
• 1 (8 oz) can tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 1 yellow pepper, chopped
• 2 cloves garlic, minced
• 2 Tbsps chili powder
• 2 tsps salt
• 1 tsp pepper
• Shredded Cheddar cheese and sour cream for topping

Here We Go:

• In a skillet, heat olive oil over medium heat
• Cook beef over medium heat until no longer pink; drain
• Transfer to a slow cooker
• Add the next nine ingredients
• Cover and cook on low for 8-10 hours or on high for 4 hours
• Garnish individual servings with cheese and sour cream if desired

              

Makes 10 Servings
Happy Feasting!