PUMPKIN SPIDERS

As flavorful as this drink was, I didn't quite get the name! However, once I understood the "spider" was derived from spiked cider - I thought it was rather clever!

PUMPKIN SPIDERS

2 cups apple cider
1 cinnamon stick
5 whole cloves
1/2 cup pecan pumpkin butter, or pumpkin puree
2 ounces white rum

Simmer cider, cinnamon stick, cloves and pecan pumpkin butter for 5 minutes. Remove cinnamon stick and cloves and add rum.
Makes two.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com › Recipes

PUMPKIN MACARONI AND CHEESE and MACARONI AND CHEESE

Our family each carefully picked out a favorite pumpkin from the pumpkin patch, and couldn't wait to get home to carve them. I thought it would be fun and fitting to make this pumpkin macaroni and cheese to have for dinner as we were welcoming our jack-o'-lanterns.
Here is a picture of the one Max and I made together.

PUMPKIN MACARONI AND CHEESE

2 cups dried macaroni
2 tablespoons butter
2 tablespoons flour
1 cup cream
1 cup whole milk
1 cup fontina cheese, shredded
1 1/2 cups parmesan cheese, divided use
1 15 ounce can of pumpkin
1 tablespoon fresh sage, chopped
1/2 cup breadcrumbs
1/3 cup chopped walnuts
2 tablespoons olive oil

Heat oven to 350F.
Cook pasta according to package directions, drain and return to pot.
In a medium saucepan, melt butter over medium heat. Stir in flour, gradually add cream and milk. Cook, stirring occasionally over medium heat until slightly thickened and bubbly. Season to taste with salt and pepper. Stir in fontina, 1 cup of parmesan, pumpkin and sage until cheese is melted. Stir sauce into pasta. Transfer to baking dish.
In a bowl combine bread crumbs, 1/2 cup parmesan, walnuts and olive oil. Sprinkle over pasta. Bake, uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
Garnish with fresh sage.
Enjoy!

Recipe adapted from Better Homes and Gardens, October 2011
www.bhg.com/

SPOOKY HALLOWEEN EYEBALLS

I made these spooky treats for my sons Cub Scout meeting, and from what I hear, they were very popular. My kids loved helping me taste test, and add the candy pupils.

SPOOKY HALLOWEEN EYEBALLS

1 1/2 cups creamy peanut butter
1/2 cup butter, softened
2 1/2 cups confectioners sugar, sifted
1 tablespoon vanilla extract
12 ounces white chocolate, chopped
2 tablespoons shortening
2 drops blue food coloring
eyeball candy or chocolate chips

Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball sized balls and place on baking sheet lined with wax paper. Refrigerate for another 30 minutes.
Melt the white chocolate and shortening in a microwave safe bowl, in 30 second intervals, stirring after each interval, for 1 to 3 minutes.
Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set.
Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a candy or chocolate chip in the center for a "pupil".
Enjoy!

Recipe adapted from all recipes.com
allrecipes.com/

TRICK OR TREAT BROWNIE CUPCAKES

Halloween is always such an exciting time of year- and these cupcakes add to the fun! They would be perfect for before or after the festivities, with their colored frosting and candy bar decoration.

TRICK OR TREAT BROWNIE CUPCAKES

1 box fudge brownie mix
1/2 cup vegetable oil
2 tablespoons water
2 eggs
1 cup white baking chips
1 3/4 cups powdered sugar
6 tablespoons butter, softened
3 tablespoons milk
6 to 8 drops red food coloring
6 to 8 drops yellow food coloring
24 miniature candy bars

Heat oven to 350F.
Spray 24 muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Divide batter among muffin cups. Bake 12 to 15 minutes or until centers are set and toothpick inserted near edge of cupcake comes out clean. Cool 30 minutes. Run metal spatula around edge of each brownie, lift out to remove from muffin cup.
In microwavable bowl, microwave white chocolate chips 30 to 45 minutes, stirring every 15 seconds until melted. Cool slightly.
In medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy. Stir in melted chocolate. Spoon frosting over cooled cupcakes, top each with a candy bar.
Enjoy!

Recipe adapted from Betty Crocker Halloween Treats, 2009
www.bettycrocker.com/menus-holidays-parties/all.../halloween

RISOTTO WITH BUTTERNUT SQUASH AND SAGE

This dish was inspired by the Chef and owners at Emelias Kitchen, George and Sara. My husband and I attended their most recent wine and food pairing event, and as always, were absolutely delighted with all of the incredible food they served! One of the most outstanding dishes, was a risotto served in half a baked butternut squash - positively, mouthwateringly wonderful! I was thrilled when I found this recipe and although it wasn't quite as creamy and delicious as the Emelias version, I enjoyed it all the same.

RISOTTO WITH BUTTERNUT SQUASH AND SAGE

3 tablespoons butter
4 cups butternut squash, peeled, seeded and cubed
1 1/2 teaspoons golden brown sugar
3 cups chicken broth
3 cups beef broth
1 1/2 tablespoons olive oil
3 slices bacon, cut into pieces
3/4 cup chopped shallots
3/4 teaspoon finely chopped fresh sage
1/2 teaspoon finely chopped fresh thyme
2 cups arborio rice
1/3 cup riesling
2 tablespoons chopped fresh Italian parsley
freshly grated parmesan cheese

Melt butter in a large skillet over medium heat. Add squash. Sprinkle with sugar, then salt and pepper. Saute 6 minutes. Cover, cook until almost tender, stirring often, about 5 minutes.
Uncover, sauté until browned but still holding shape, about 8 minutes. Set aside.
Combine chicken broth and beef broth in a large saucepan and bring to simmer, cover and set aside to keep warm.
Heat oil in large pot over medium heat. Add bacon, sauté until beginning to brown. Add shallots. Saute until soft, about 4 minutes. Mix in sage and thyme, stir 1 minute. Add rice, sauté about 4 minutes.
Add wine, stir until wine evaporates, about 1 minute. Add 1 cup warm broth, simmer until broth is absorbed, stirring occasionally, 2 to 3 minutes. Add 1 cup broth, simmer until almost all liquid is absorbed, stirring occasionally, about 3 minutes. Continue adding broth 1 cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently, about 20 minutes. Season with salt and pepper. Mix in parsley and squash. Cook until squash is heated, about 1 minute. Transfer risotto to large shallow bowl. Serve, passing cheese separately.
Enjoy!

Recipe adapted from Bon Appetit, October 2008
www.bonappetit.com/magazine/toc/october_2008_toc

HONEY PUMPKIN DESSERT BARS and PUMPKIN FUDGE and PUMPKIN, RAISIN AND BRANDY PIE

I love pumpkin, and am always drawn to a recipe, whether sweet or savory, that features this wonderful fruit (I was shocked to discover pumpkin is not a vegetable).
Here are three recipes, sweet and luscious and delicious.
I made the Pumpkin, Raisin and Brandy Pie on one of those days that there were a hundred things going on! I had it planned perfectly - I would whisk it out of the oven a moment before leaving home, but as I promptly arrived for my meeting, I realized I had left the pie in the oven! Apparently an extra 20 to 25 minutes was just what the pie needed, it was a little brown, but it tasted wonderful.

HONEY PUMPKIN DESSERT BARS

CRUST
1 cup flour
1 cup quick cooking oats
1/2 cup butter
1/4 cup brown sugar
FILLING
30 ounces canned pumpkin
4 eggs
1 cup half and half
1 cup honey
3/4 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt

Heat oven to 350F.
In a medium bowl, mix crust ingredients with fork until crumbly. Press in bottom of 13 by 9 inch pan. Bake 10 minutes.
In large bowl, beat filling ingredients until blended.
Pour over partially baked crust.
Bake 55 to 60 minutes or until set. Cool completely. Serve with whipped cream if desired.
Enjoy!

Recipe adapted from General Mills, 2009
www.bettycrocker.com/.../honey-pumpkin-dessert-s...

PUMPKIN FUDGE

3 cups sugar
3/4 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (11 ounce) package butterscotch morsels
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
1/2 cup pecans

Line a 9 by 13 inch baking pan with foil. Butter foil, set aside.
In a saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and cloves. Cook, stirring, over medium high heat until mixture boils.
Reduce heat to medium low, continue to boil at a steady rate, stirring constantly, until a candy thermometer registers 234 degrees or mixture reaches soft ball stage, 20 to 25 minutes. Remove pan from heat.
Mix in butterscotch pieces and stir until melted. Stir in marshmallow creme and vanilla until well combined. Pour mixture into prepared pan, spreading evenly. Sprinkle with pecans.
When fudge is firm, use foil to lift it out of pan. Cut fudge into pieces.
Enjoy!

PUMPKIN, RAISIN AND BRANDY PIE

1/2 cup golden raisins
3 tablespoons brandy
3 eggs
1/2 cup brown sugar
2 tablespoons golden syrup
2 cups cooked, pureed pumpkin
1 teaspoon pumpkin pie spice
300 ml cream
1 cup crushed ginger snaps

Heat the oven to 375F.
Place raisins in a bowl with brandy and microwave on high for 1 minute. Beat eggs with sugar and golden syrup until smooth. Mix in the pumpkin, pumpkin pie spice and cream. Stir in raisins. Pour into a greased pie dish and sprinkle crushed cookies on top. Bake 40 to 45 minutes until just set. Cool, and serve with whipped cream or ice cream.
Enjoy!

Recipe adapted from NZ House and Garden
www.nzhouseandgarden.co.nz/

MANGO CHICKEN CURRY and CHICKEN PAPRIKASH

These are two wonderful weeknight dishes - minimal preparation, cooking time and clean up required!

The colors, flavors and aromas in both of these recipes evoke the cooler weather of fall, and the warmth of sitting around the dinner table with family.

MANGO CHICKEN CURRY

1/2 cup chopped onion
1 red pepper, julienned
2 teaspoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cubed
1 tablespoon curry powder
2 teaspoons fresh ginger, minced
1 teaspoon garlic, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chopped peeled mango
3/4 cup coconut milk
2 tablespoons tomato paste

In a large skillet, saute onion and red pepper in oil, 2 to 4 minutes, or until tender. Add chicken, curry, ginger, garlic, salt and cayenne. Cook and stir 5 minutes.
Stir in mango, coconut milk, and tomato paste, bring to a boil. Reduce heat, cover and simmer 10 minutes or until chicken juices run clear.
Serve with hot cooked rice if desired.
Enjoy!

Recipe adapted from Readers Digest, May 2009
www.rd.com/food/

CHICKEN PAPRIKASH

1 pound skinless, boneless chicken breast, sliced across the grain 1/4 inch thick

2 tablespoons dry sherry

1 tablespoon finely chopped garlic

2 1/2 teaspoons cornstarch

salt and pepper

2 tablespoons plus 2 teaspoons vegetable oil

3/4 cup chicken broth

1 onion, sliced 1/4 inch thick

1 red bell pepper, cut into 1/4 inch wide strips

1 tablespoon paprika

1/3 cup sour cream

3 tablespoons chopped parsley

In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil.

In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved.

Heat a skillet over high heat, swirl in 1 tablespoon oil. Add the chicken mixture, and cook until the chicken begins to brown, about 2 to 5 minutes. Transfer to a plate.

Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper, season with salt and cook until softened about 1 minute. Add the paprika, return the chicken and any juices to the pan, increase the heat to high and stir until just combined. Swirl in the broth mixture and mix until the chicken is warmed through, 1 to 2 minutes. Stir in the sour cream and parsley.

Enjoy!