Pumpkin Sage Soup

Fall is my favorite time of year. The crisp cool air along with the warm inviting aromas of cinnamon, pumpkin and apples. And of course the all the comfort foods. Even though Iowa is experiencing an Indian Summer with temps in the 80's, it won't be long until the chili will be simmering and the mulled apple cider fill our mugs. The next several recipes will use all the bountiful fall offerings and I hope they bring comfort to you as well. Happy Harvest to all!

4 tablespoons butter

4 onions, chopped

4 cloves garlic, chopped

6 pounds pumpkin, peeled and cut into 2-inch pieces

5 cups chicken stock or canned low-sodium chicken broth

2 teaspoons salt

2 tablespoons chopped fresh sage, or 1 1/2 teaspoons dried

3 cups light cream

1/4 teaspoon fresh-ground black pepper

Black-Pepper Croutons, optional


In a large pot, heat the butter over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the pumpkin, stock, salt and dried sage, if using. Bring to a boil. Reduce the heat and simmer, covered, until the pumpkin is tender, about 30 minutes. Stir in 1 tablespoon of the fresh sage, and simmer 5 minutes longer.


Puree the soup in a blender or food processor until smooth. Strain the puree back into the pot and add the cream. Stir in the pepper. Simmer over low heat for 5 minutes. Top with the remaining 1 tablespoon chopped fresh sage, and croutons, if you like.

Candy Corn Cookies

My mom came across this recipe and it's just too cute not to share. Looks like fun and I can't wait to try them!


1 cup Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color

Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.

Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.

Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).

Place 1/2 cup sugar in large bowl; set aside.

Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.

Pumpkin Martini

Ingredients:

1/2 oz Sylk Cream Liqueur
2 oz vanilla vodka
1/2 oz pumpkin liqueur or pumpkin spice syrup
1 tsp whipped cream
cinnamon stick for garnish


Directions:


Pour the Sylk Liqueur and vodka into a shaker filled with ice.
Shake well.
Add the pumpkin liqueur or syrup.
Shake again.
Strain into a chilled cocktail glass.
Top with a teaspoon of whipped cream.
Garnish with a cinnamon stick.

Mad Pasta

1 28oz can of diced tomatoes
1/4 cup of olive oil
1/2 cup grated romano cheese
1/2 cup of grated parmesan cheese
1/2 yellow onion
1 lb. of penne
1/2 cup dry white wine
1/4 cup of butter
2 oz. of pancetta or lean bacon
1-2 tsp. crushed red pepper, depends on your heat level :)
2 tsp. dried basil


In a medium pot, saute onion, pepper and bacon in oil and butter. When the mixture is golden brown, add the wine. Once the wine is evaporated then add the diced tomatoes. Cook over low heat for about 45 minutes. Cook patsa according to pkg. directions, drain and coat with the sauce mixture. Top with cheese and serve with warm bread.

Bagel Dip

Hoenstly, I never heard of dried beef until I moved to the midwest. My wonderful friend Katie, whom we hit up all the time to make a batch of this yummy goodness decided to share the recipe with me. It may sound a little strange but it truly is yummy and a wee bit addicting :) Make a batch for yourself and see what you think!




16 ounce jar real mayo


16 ounce container real sour cream

2 tablespoons dried parsley

2 teaspoons dried dill weed

2 packages dried beef (not corned!) Hormel is the brand I used.

2 packages bagels, sliced into bite size pieces.
 
Chop the beef into small pieces and combine well with all other ingredients. This can be served right away with your favorite type of bagel, bagel chips or even veggies.

Fiesta Wontons

24 wonton wrappers
1 brick of cream cheese
1 can of Frito Lay Southwest Enchilada Bean Dip
1can of Frito Lay jalapeno Cheddar Cheese
1 can of Rotel, hot with habeneros (drained )


Spray 2 muffin pans with cooking spray and heat oven to 350. Gently press each wonton wrapper ino the muffin tin to make little "cups." Then equally divide the cream cheese, bean dip and jalapeno cheese into each wrapper ( about 2tsp. each.) Bake for 18-20 or until wontons are golden brown and cheese is bublly. Remove from oven and eually top off with the Rotel. Quick and easy crowd pleaser :)

Pumpkin and Spinach Pasta

Nonstick cooking spray

8 ounces dry whole-grain rotini

2 cups Pure Pumpkin

1 1/3 cups  ricotta cheese, fat free can be used as well.

4 cups of baby spinach leaves

3/4 cup chopped onion

2 cloves garlic, finely chopped

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

Ground black pepper to taste

1/2 cup grated Parmesan cheese

1 Tbsp. fresh sage

Preheat oven to 375° F. Spray 13 x 9-inch baking dish with cooking spray. Bring water to boil, add pasta and cook for 10 minutes. Drain thoroughly.
While pasta is cooking combine pumpkin, ricotta, spinach, onion, garlic, salt, nutmeg and pepper. Add drained pasta to ricotta mixture; mix. Pour into prepared dish. Top with parmesan cheese and sage.

Bake for 20 minutes. Turn oven to broil and broil for 1 to 3 minutes until top is bubbly and brown. Serve immediately.

Orange Honey Grilled Chicken

For the marinade:

1/2 cup freshly squeezed orange juice

1/4 cup olive oil

1/4 cup hot sauce

1/4 cup Dijon mustard

1 tablespoon grated orange zest

4 chicken breasts or 6-8 thighs, patted dry with paper towels

For the glaze:

4 tablespoons (1/2 stick) butter

1/4 cup honey

1/4 cup freshly squeezed orange juice

1/4 cup of your favorite bbq sauce

Zest from 1 orange

2 tablespoons dijon mustard

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 tsp. salt

black pepper to taste


Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.

Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.

Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.

While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and seasoning. Reserve some of the glaze in a small bowl for serving.

Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.

Halloween Chex Mix

This a perfect office treat and a great tail gaiting snack!

8 oz white chocolate baking bars, coarsely chopped


4 cups Corn Chex® or Rice Chex® cereal

2 cups bite-size pretzel twists

1/2 cup raisins

1 cup candy corn

1/4 cup Betty Crocker® orange and black candy decors


Fill little cellophane bags with this fun mix and tie with orange and black ribbons for Halloween party treats.

1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until melted and smooth.

2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

3. Spread on waxed paper or foil until cooled and chocolate is set. Break into chunks. Store loosely covered.

Oven Roasted Brisket

3-4 pounds beef brisket, trimmed

2 Tbsp. chili powder

2 Tbsp. salt

1 Tbsp. garlic powder

1 tsp. ground black pepper

2 Tbsp. sugar

2 Tbsp. dijon  mustard

2 Tbsp. prepared horseradish

4 bay leaves

1 1/2 cups beef stock

Preheat the oven to 350 degrees.

Make a marinade paste by combining chili powder, salt, garlic, black pepper, sugar, dijon mustard, and horseradish. Season the raw brisket on both sides with the rub. Next place the bay leaves on top of the brisket. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.