Traditional Southern Cornbread Dressing {& Thanksgiving Fun Facts from Mrs. Cubbison's}

It's beginning to look a lot like ... Thanksgiving! You thought it was going to say Christmas, didn't you?? Well, not quite yet. We've got this fabulous little holiday called Thanksgiving to get to first.

I looooovvvvvve me some Thanksgiving! Are you surprised?
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It's beginning to look a lot like ... Thanksgiving! You thought it was going to say Christmas, didn't you?? Well, not quite yet. We've got this fabulous little holiday called Thanksgiving to get to first.

I looooovvvvvve me some Thanksgiving! Are you surprised?
Continue Reading >>

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Apple Slab Pie

What is Apple Slab Pie?  Well, it's apple pie in bar form that makes this dessert great for large groups & potlucks!  You get way more servings than the traditional pie dish & it's got this great glaze over the top!  The crust is so flaky!  This recipe also has a little secret...the secret to no runny filling.  Want to know what it is?  Panko breadcrumbs!  You spread a layer over the bottom crust & then put your filling in & it absorbs any liquid, so when you cut & serve these apple pie squares, there is no soggy crust or drippy filling!  Win-win!

Apple Slab Pie

Recipe adapted from King Arthur Flour & Pioneer Woman by: Amber (Dessert Now, Dinner Later!)

Crust:

• 1 1/2 cups butter flavored Crisco (vegetable shortening)
• 3 cups all-purpose flour
• 1 whole egg
• 5 Tbsp cold ice water
• 1 Tbsp white vinegar
• 1 tsp salt

Filling:

• 8 cups Granny Smith apples, peeled, cored, & sliced (about 6-8 apples depending on size)
• 6 Tbsp sugar (increase sugar depending on how tart your apples are)
• 1 Tbsp cinnamon
• 1/4 tsp nutmeg
• 2 Tbsp cornstarch
• 1 cup Panko breadcrumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes

Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup apple cider
• small pinch of salt
• 1/2 tsp cinnamon
• 1 tsp milk or cream, optional, if necessary to thin the glaze (*substitute 1/3 cup honey OR 1/4 cup thawed frozen apple juice concentrate, or maple syrup)

1. To make crust: In a large bowl, with a pastry cutter gradually work the Crisco into the flour until it resembles a coarse meal.  In a small bowl, beat an egg with a fork & pour it into the flour/shortening mixture.  Add cold ice water, white vinegar, & salt.  Stir together until all ingredients are incorporated.  (I had to add extra flour b/c it was very wet; if you need to add flour do 1/4 cup at a time, until it comes together.)
2. Separate dough into 2 pieces 60% by 40%.  You need one slightly bigger than the other.  Shape into rectangles & wrap in plastic wrap.  Place in freezer for 15-20 minutes.
3. Meanwhile prepare the filling by peeling, coring, & slicing apples.  After apples are ready, sprinkle sugar, cinnamon, nutmeg, & cornstarch.  Toss to coat.  Let macerate at room temperature while you clean up.
4. Preheat the oven to 350*F.  Pull the larger piece of pie dough out of the freezer.  Roll into a 11x15" rectangle.  Place the crust in an un-greased 9x13" pan.  Patch up any holes by pushing the pastry together with your fingers.  Push the pastry up the sides of the pan a bit, to make a shallow pastry container for the apples.  
5. Spread bread crumbs or crushed cornflakes evenly over the crust.  Spread the sliced apples atop the crumbs.
6. Remove the smaller crust from the freezer.  Roll into a 9x13" rectangle.  Lay the top crust over the apples.  Seal the edges of the two crusts as well as you can.  
7. Bake for one hour until crust is golden brown, & filling bubbles.  Remove from oven & allow to cool completely before glazing.
8. To make the glaze: Combine the powdered sugar, apple cider, cinnamon, salt & enough milk or cream to make the mixture pourable, but thick.  Add milk/cream a little at a time b/c it is easier to add more than to try to take it away.  Drizzle the glaze over the apple slab pie.
9. Cut into 16-24 pieces depending on desired size.  

What is Apple Slab Pie?  Well, it's apple pie in bar form that makes this dessert great for large groups & potlucks!  You get way more servings than the traditional pie dish & it's got this great glaze over the top!  The crust is so flaky!  This recipe also has a little secret...the secret to no runny filling.  Want to know what it is?  Panko breadcrumbs!  You spread a layer over the bottom crust & then put your filling in & it absorbs any liquid, so when you cut & serve these apple pie squares, there is no soggy crust or drippy filling!  Win-win!

Apple Slab Pie

Recipe adapted from King Arthur Flour & Pioneer Woman by: Amber (Dessert Now, Dinner Later!)

Crust:

• 1 1/2 cups butter flavored Crisco (vegetable shortening)
• 3 cups all-purpose flour
• 1 whole egg
• 5 Tbsp cold ice water
• 1 Tbsp white vinegar
• 1 tsp salt

Filling:

• 8 cups Granny Smith apples, peeled, cored, & sliced (about 6-8 apples depending on size)
• 6 Tbsp sugar (increase sugar depending on how tart your apples are)
• 1 Tbsp cinnamon
• 1/4 tsp nutmeg
• 2 Tbsp cornstarch
• 1 cup Panko breadcrumbs, or other coarse dry bread crumbs; or 1 cup coarsely crushed cornflakes

Glaze:

• 1 1/2 cups powdered sugar
• 1/4 cup apple cider
• small pinch of salt
• 1/2 tsp cinnamon
• 1 tsp milk or cream, optional, if necessary to thin the glaze (*substitute 1/3 cup honey OR 1/4 cup thawed frozen apple juice concentrate, or maple syrup)

1. To make crust: In a large bowl, with a pastry cutter gradually work the Crisco into the flour until it resembles a coarse meal.  In a small bowl, beat an egg with a fork & pour it into the flour/shortening mixture.  Add cold ice water, white vinegar, & salt.  Stir together until all ingredients are incorporated.  (I had to add extra flour b/c it was very wet; if you need to add flour do 1/4 cup at a time, until it comes together.)
2. Separate dough into 2 pieces 60% by 40%.  You need one slightly bigger than the other.  Shape into rectangles & wrap in plastic wrap.  Place in freezer for 15-20 minutes.
3. Meanwhile prepare the filling by peeling, coring, & slicing apples.  After apples are ready, sprinkle sugar, cinnamon, nutmeg, & cornstarch.  Toss to coat.  Let macerate at room temperature while you clean up.
4. Preheat the oven to 350*F.  Pull the larger piece of pie dough out of the freezer.  Roll into a 11x15" rectangle.  Place the crust in an un-greased 9x13" pan.  Patch up any holes by pushing the pastry together with your fingers.  Push the pastry up the sides of the pan a bit, to make a shallow pastry container for the apples.  
5. Spread bread crumbs or crushed cornflakes evenly over the crust.  Spread the sliced apples atop the crumbs.
6. Remove the smaller crust from the freezer.  Roll into a 9x13" rectangle.  Lay the top crust over the apples.  Seal the edges of the two crusts as well as you can.  
7. Bake for one hour until crust is golden brown, & filling bubbles.  Remove from oven & allow to cool completely before glazing.
8. To make the glaze: Combine the powdered sugar, apple cider, cinnamon, salt & enough milk or cream to make the mixture pourable, but thick.  Add milk/cream a little at a time b/c it is easier to add more than to try to take it away.  Drizzle the glaze over the apple slab pie.
9. Cut into 16-24 pieces depending on desired size.  

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Salted Caramel Cupcakes with Caramel Buttercream Frosting

I have a confession ... these Salted Caramel Cupcakes have been sitting in my 'queue' for quite a while, just waiting (oh so patiently!) for me to get around to sharing them with you. I actually made these beauties, along with super-fun Neapolitan Cupcakes, this summer ...

Continue Reading >>

I have a confession ... these Salted Caramel Cupcakes have been sitting in my 'queue' for quite a while, just waiting (oh so patiently!) for me to get around to sharing them with you. I actually made these beauties, along with super-fun Neapolitan Cupcakes, this summer ...

Continue Reading >>

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Fauxstess Cupcakes

Whew.  The election is over.  Can't say that I'm happy about the results.....state or national.....but at least I was able to take my kids with me to the polls and exercise my duty to vote. You can only imagine the spectacle we made, me with my gaggle of children, complete with an umbrella stroller holding the baby, maneuvering our way down the length the crowded hallway in the local high school to find our place at the end of the line.  Oh, and there was only a handful of Caucasians in the mix, so we attracted even more attention.  I got some *interesting* looks.  Thankfully, we only had to wait in line for 30 minutes, which is pretty good compared to a lot of people.  

The one upside.....I am more than happy that my phone will finally stop ringing with political calls.  I guess because Virginia was a serious swing state this election, we were completely inundated with calls for at least a month.  (I know, I know....ditch the landline already. We will soon.)  So that's over.  

So what do you do when you're down in the dumps or unhappy?  Do you do the smart thing and go exercise or vigorously clean your house?  Or are you like me and sit down and stuff your face with chocolate? 

My family didn't eat a lot of prepackaged things when I was young, although I do fondly remember the Little Debbie Swiss Cake Rolls making an appearance occasionally.  Did you know those are really good frozen? Try them sometime.  The filling almost tastes like ice cream.  Anyways.  I don't know if I have ever eaten a real Hostess cupcake, but I can say without a shadow of a doubt that these are better.  

I mean, it's chocolate cake, with marshmallow buttercream hiding in the middle, and ganache.  And we can't forget the whimsical swirl on top - because cute food automatically tastes better. No contest with that package.  

I got the recipe from Annie's Eats - and made them for Annika to take to her Wed. night church class several weeks ago.  While they were a huge hit and everyone loved them, Grant commented that he didn't particularly like the cake part. I thought it was good.....but not my favorite. 

So when it came around for Marissa to take snack to her class a few weeks later, I decided to make them again and use a different cake recipe. We both liked them even better.  Of course, Annie has tons of positive reviews on her cupcakes, so maybe we're just the odd ones.....either way, you can't go wrong.  They're scrumptious. 

Wish I had some around to munch on today.  Guess I'll have to settle for chocolate covered peanuts. 

Fauxstess Cupcakes (cake from Food Network, filling and ganache from Annie's Eats)

Cupcakes:

2 cups all-purpose unbleached flour

1-1/2 tsp. baking soda

3/4 tsp. baking powder

3/4 tsp. salt

12 Tbs. unsalted butter, at room temperature

2 cups plus 2 Tbs. sugar

3/4 cup cocoa powder

2 tsp. pure vanilla extract

3 large eggs, at room temperature

1-1/4 cups water

1/4 cup milk

Filling and frosting swirl:

1 container marshmallow fluff

1/2 cup (1 stick) butter, room temperature

3/4 cup powdered sugar, sifted

Pinch salt

1/2 tsp. cream or milk

Chocolate Glaze:

4 oz. semi-sweet chocolate, finely chopped

1/2 cup heavy cream

Preheat oven to 350°.  

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.  Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes.  Increase the speed to medium-high and slowly add the sugar.  Continue beating until light and smooth, about 4 minutes.  Turn the mixer off and scrape down the sides of the bowl with a rubber spatula.  Sift the cocoa powder into the bowl and add vanilla.  Beat on medium speed for 1 minute bowl.  Add the eggs, one at a time, beating for 1 minute between additions. Scrape down the sides of the bowl. 

Combine the water and milk in a saucepan and bring just to a boil.  Remove from the heat.  With the mixer at low speed, add the flour mixture, about 1/4 cup at a time.  Carefully pour the hot liquid into the batter.  Remove the bowl from the mixer and use a large rubber spatula to finish combining the batter until smooth.

Fill paper-lined cupcake pans 1/2 full with the batter. I ended up with around 30 cupcakes.  Do NOT overfill.  I nearly always do that and I always regret it.  

Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.  Allow to cool in the pan for a couple of minutes, then remove to a wire rack to cool completely.

To make the filling, combine the marshmallow fluff and butter in a mixing bowl and beat on medium-high speed until smooth.  Blend in the powdered sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more.  Transfer the majority of the filling mixture to a pastry bag fitted with a medium round tip, reserving 1/3 cup in the mixing bowl.  Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcakes.  Transfer this to another pastry bag fitted with a small round tip (Wilton #3 works well). Chill until ready to use.

Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in a dollop of the filling. If excess filling comes out of the top, just scrape it off with a knife so the top of the cupcake is essentially smooth. If you overfill too much, the top of the cupcake will crack, so be cautious about that.  

Make the chocolate glaze by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer in a small saucepan or the microwave.  Pour the hot cream over the chocolate and let stand 1-2 minutes.  Whisk together until a smooth ganache forms.  Let cool briefly, about 5 minutes.  Take the cupcakes one at a time and invert them, dipping the top into the chocolate glaze.  Transfer them to a wire rack or baking sheet and let the glaze set.  (You can speed up this process by chilling in the refrigerator.)  Once the glaze is set, use the reserved portion of marshmallow frosting to pipe a uniform swirl across the top of each cupcake.  Store in an airtight container until ready to serve. 

Yum.  The filling is my favorite.  

It tasted so good.....better take another bite.

Can't just leave a chunk of cupcake there....oh, the hazards of cupcake baking.  

Linked to Finding Joy in my Kitchen

Whew.  The election is over.  Can't say that I'm happy about the results.....state or national.....but at least I was able to take my kids with me to the polls and exercise my duty to vote. You can only imagine the spectacle we made, me with my gaggle of children, complete with an umbrella stroller holding the baby, maneuvering our way down the length the crowded hallway in the local high school to find our place at the end of the line.  Oh, and there was only a handful of Caucasians in the mix, so we attracted even more attention.  I got some *interesting* looks.  Thankfully, we only had to wait in line for 30 minutes, which is pretty good compared to a lot of people.  

The one upside.....I am more than happy that my phone will finally stop ringing with political calls.  I guess because Virginia was a serious swing state this election, we were completely inundated with calls for at least a month.  (I know, I know....ditch the landline already. We will soon.)  So that's over.  

So what do you do when you're down in the dumps or unhappy?  Do you do the smart thing and go exercise or vigorously clean your house?  Or are you like me and sit down and stuff your face with chocolate? 

My family didn't eat a lot of prepackaged things when I was young, although I do fondly remember the Little Debbie Swiss Cake Rolls making an appearance occasionally.  Did you know those are really good frozen? Try them sometime.  The filling almost tastes like ice cream.  Anyways.  I don't know if I have ever eaten a real Hostess cupcake, but I can say without a shadow of a doubt that these are better.  

I mean, it's chocolate cake, with marshmallow buttercream hiding in the middle, and ganache.  And we can't forget the whimsical swirl on top - because cute food automatically tastes better. No contest with that package.  

I got the recipe from Annie's Eats - and made them for Annika to take to her Wed. night church class several weeks ago.  While they were a huge hit and everyone loved them, Grant commented that he didn't particularly like the cake part. I thought it was good.....but not my favorite. 

So when it came around for Marissa to take snack to her class a few weeks later, I decided to make them again and use a different cake recipe. We both liked them even better.  Of course, Annie has tons of positive reviews on her cupcakes, so maybe we're just the odd ones.....either way, you can't go wrong.  They're scrumptious. 

Wish I had some around to munch on today.  Guess I'll have to settle for chocolate covered peanuts. 

Fauxstess Cupcakes (cake from Food Network, filling and ganache from Annie's Eats)

Cupcakes:

2 cups all-purpose unbleached flour

1-1/2 tsp. baking soda

3/4 tsp. baking powder

3/4 tsp. salt

12 Tbs. unsalted butter, at room temperature

2 cups plus 2 Tbs. sugar

3/4 cup cocoa powder

2 tsp. pure vanilla extract

3 large eggs, at room temperature

1-1/4 cups water

1/4 cup milk

Filling and frosting swirl:

1 container marshmallow fluff

1/2 cup (1 stick) butter, room temperature

3/4 cup powdered sugar, sifted

Pinch salt

1/2 tsp. cream or milk

Chocolate Glaze:

4 oz. semi-sweet chocolate, finely chopped

1/2 cup heavy cream

Preheat oven to 350°.  

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.  Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes.  Increase the speed to medium-high and slowly add the sugar.  Continue beating until light and smooth, about 4 minutes.  Turn the mixer off and scrape down the sides of the bowl with a rubber spatula.  Sift the cocoa powder into the bowl and add vanilla.  Beat on medium speed for 1 minute bowl.  Add the eggs, one at a time, beating for 1 minute between additions. Scrape down the sides of the bowl. 

Combine the water and milk in a saucepan and bring just to a boil.  Remove from the heat.  With the mixer at low speed, add the flour mixture, about 1/4 cup at a time.  Carefully pour the hot liquid into the batter.  Remove the bowl from the mixer and use a large rubber spatula to finish combining the batter until smooth.

Fill paper-lined cupcake pans 1/2 full with the batter. I ended up with around 30 cupcakes.  Do NOT overfill.  I nearly always do that and I always regret it.  

Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.  Allow to cool in the pan for a couple of minutes, then remove to a wire rack to cool completely.

To make the filling, combine the marshmallow fluff and butter in a mixing bowl and beat on medium-high speed until smooth.  Blend in the powdered sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more.  Transfer the majority of the filling mixture to a pastry bag fitted with a medium round tip, reserving 1/3 cup in the mixing bowl.  Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcakes.  Transfer this to another pastry bag fitted with a small round tip (Wilton #3 works well). Chill until ready to use.

Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in a dollop of the filling. If excess filling comes out of the top, just scrape it off with a knife so the top of the cupcake is essentially smooth. If you overfill too much, the top of the cupcake will crack, so be cautious about that.  

Make the chocolate glaze by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer in a small saucepan or the microwave.  Pour the hot cream over the chocolate and let stand 1-2 minutes.  Whisk together until a smooth ganache forms.  Let cool briefly, about 5 minutes.  Take the cupcakes one at a time and invert them, dipping the top into the chocolate glaze.  Transfer them to a wire rack or baking sheet and let the glaze set.  (You can speed up this process by chilling in the refrigerator.)  Once the glaze is set, use the reserved portion of marshmallow frosting to pipe a uniform swirl across the top of each cupcake.  Store in an airtight container until ready to serve. 

Yum.  The filling is my favorite.  

It tasted so good.....better take another bite.

Can't just leave a chunk of cupcake there....oh, the hazards of cupcake baking.  

Linked to Finding Joy in my Kitchen

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Homemade Noodles & Chicken Soup

The recipe for the noodles to this soup was handed down from my Grandma, to my mom, to me.  I loved eating them in this soup as a child.  They are very simple, but nothing tastes better in chicken noodle soup than to have fresh noodles, plump & delicious in some savory broth.  If you haven't tried homemade noodles in your chicken soup, you are missing out!  They are so quick to whip up & there is nothing like them.  They are thick, & have a nice bite to them.  Homemade noodles really make this soup more filling than just broth, chicken & vegetables.  Plus this soup takes around 30 minutes start to finish if you have everything ready to go.  This classic meal makes soup for dinner a family tradition.  
 

Homemade Noodles & Chicken Soup

Recipe from: Amber (Dessert Now, Dinner Later!)

Noodles:

• 2 large eggs
• 1 tsp salt
• 1/4 cup milk
• 1 1/2 - 2 cups flour

Soup:

• 2 Tbsp EVOO (Extra Virgin Olive Oil)
• 1/2 large onion, chopped
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 cups shredded, cooked chicken (I use rotisserie chicken)
• 8 cups chicken broth (I use chicken bouillon & water)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp thyme

1. Prepare noodles by whisking eggs, salt & milk together.  Add just enough flour until it forms a stiff dough.  Roll dough very thin into a rectangle.  Slice 1/8-1/4" thick strips with a pizza cutter (slice as thin as you can because they puff up significantly.)  Let rest while preparing soup.
2. In a large stock pot, heat oil.  Add onion, carrots, celery, & garlic.  Saute 10 minutes.  Add chicken, broth, & seasonings.  Bring to a boil.  
3. Once soup had reached a boil, add noodles a few at a time into the boiling liquid.  Once all noodles have been added to the pot, simmer for 10 minutes to cook the noodles.  Remove from heat & serve.

The recipe for the noodles to this soup was handed down from my Grandma, to my mom, to me.  I loved eating them in this soup as a child.  They are very simple, but nothing tastes better in chicken noodle soup than to have fresh noodles, plump & delicious in some savory broth.  If you haven't tried homemade noodles in your chicken soup, you are missing out!  They are so quick to whip up & there is nothing like them.  They are thick, & have a nice bite to them.  Homemade noodles really make this soup more filling than just broth, chicken & vegetables.  Plus this soup takes around 30 minutes start to finish if you have everything ready to go.  This classic meal makes soup for dinner a family tradition.  
 

Homemade Noodles & Chicken Soup

Recipe from: Amber (Dessert Now, Dinner Later!)

Noodles:

• 2 large eggs
• 1 tsp salt
• 1/4 cup milk
• 1 1/2 - 2 cups flour

Soup:

• 2 Tbsp EVOO (Extra Virgin Olive Oil)
• 1/2 large onion, chopped
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 cups shredded, cooked chicken (I use rotisserie chicken)
• 8 cups chicken broth (I use chicken bouillon & water)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp thyme

1. Prepare noodles by whisking eggs, salt & milk together.  Add just enough flour until it forms a stiff dough.  Roll dough very thin into a rectangle.  Slice 1/8-1/4" thick strips with a pizza cutter (slice as thin as you can because they puff up significantly.)  Let rest while preparing soup.
2. In a large stock pot, heat oil.  Add onion, carrots, celery, & garlic.  Saute 10 minutes.  Add chicken, broth, & seasonings.  Bring to a boil.  
3. Once soup had reached a boil, add noodles a few at a time into the boiling liquid.  Once all noodles have been added to the pot, simmer for 10 minutes to cook the noodles.  Remove from heat & serve.

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Sauteed Cabbage with Bacon

Today was an 'in the kitchen day' for me. Yay! I made sure to get everything else that needed to be done this weekend done yesterday so I could spend the afternoon today in the kitchen with no other worries hanging over me. No guilt. No pressure. Just relaxed cookin' fun.

I love it when I'm able to get my schedule to cooperate like that. As much as I love to cook, I absolutely do not enjoy it when it's done under time pressure. Especially when I'm working on new recipes.

Which is what I was doing today. Today I was test-driving some Thanksgiving dishes ... so Mark and I had a mini early Thanksgiving dinner tonight. Those dishes need a few tweaks, so I don't have them ready to share with you today ... but I do have ...
Continue Reading >>

Today was an 'in the kitchen day' for me. Yay! I made sure to get everything else that needed to be done this weekend done yesterday so I could spend the afternoon today in the kitchen with no other worries hanging over me. No guilt. No pressure. Just relaxed cookin' fun.

I love it when I'm able to get my schedule to cooperate like that. As much as I love to cook, I absolutely do not enjoy it when it's done under time pressure. Especially when I'm working on new recipes.

Which is what I was doing today. Today I was test-driving some Thanksgiving dishes ... so Mark and I had a mini early Thanksgiving dinner tonight. Those dishes need a few tweaks, so I don't have them ready to share with you today ... but I do have ...
Continue Reading >>

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Pumpkin & Sausage Penne

Happy Daylight Savings Time!  Hope you all enjoyed that extra hour of sleep last night!  Today's recipe is a comforting pasta dish that my SUPER picky 3 year old actually ate!  I am still in shock!  I love my son like crazy, but I cringe at every meal because he just sticks his nose up to my food before he ever tastes it.  Each dinner is a battle!  I make him whatever he wants for breakfast & lunch, & I try telling him that, "Mommy is a professionally trained chef, & she will never give you something yucky" but that little booger never believes me.  So when he took a big bite of the penne & didn't spit it out, it was a miracle!  That must mean this dish is worth making, right?  I loved how the sage & cinnamon complemented the pumpkin flavors of the dish.  It was a great alternative to the regular spaghetti & tomato sauce.  And anything with sausage has my name written all over it!  If you have any canned pumpkin leftover from baking all those pumpkin desserts, give this savory dish a try.  I think you will be as impressed as I was.

Pumpkin & Sausage Penne

Recipe slightly altered from Taste of Home by: Amber (Dessert Now, Dinner Later!)

• 2 cups uncooked penne pasta (I used whole wheat)
• 2-3 Italian sausage links, casings removed
• 1/2 large onion, small diced
• 2 cloves garlic, minced
• 2 tsp olive oil
• 2/3 cup chicken broth (or white wine if you have it)
• 1 bay leaf
• 1 1/2 cup chicken broth
• 2/3 cup canned or fresh pumpkin puree
• 1 tsp dried sage
• 1/4 tsp (each) salt, pepper, & cinnamon 
• Dash ground nutmeg
• 1/2 cup heavy cream
• 1/4 cup shredded parmesan cheese

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles.  Remove with a slotted spoon; drain on paper towels.  Discard all but 1 tsp. drippings.
3. Cook & stir onion & garlic in oil & reserved drippings over medium-high heat until tender.  Add 2/3 cup of broth or white wine & bay leaf.  Bring to a boil; cook until liquid is reduced by half.
4. Stir in 1 1/2 cups broth, & add the pumpkin, sage, salt, pepper, cinnamon, & nutmeg; cook 1 minute longer.  Add the cream & sausage; heat through.  Remove bay leaf.  Drain pasta & add to skillet.  Toss to coat.  Sprinkle with shredded parmesan cheese.  (*If sauce seems thin, allow to rest for a few minutes.  It will thicken the longer it sits.)

Happy Daylight Savings Time!  Hope you all enjoyed that extra hour of sleep last night!  Today's recipe is a comforting pasta dish that my SUPER picky 3 year old actually ate!  I am still in shock!  I love my son like crazy, but I cringe at every meal because he just sticks his nose up to my food before he ever tastes it.  Each dinner is a battle!  I make him whatever he wants for breakfast & lunch, & I try telling him that, "Mommy is a professionally trained chef, & she will never give you something yucky" but that little booger never believes me.  So when he took a big bite of the penne & didn't spit it out, it was a miracle!  That must mean this dish is worth making, right?  I loved how the sage & cinnamon complemented the pumpkin flavors of the dish.  It was a great alternative to the regular spaghetti & tomato sauce.  And anything with sausage has my name written all over it!  If you have any canned pumpkin leftover from baking all those pumpkin desserts, give this savory dish a try.  I think you will be as impressed as I was.

Pumpkin & Sausage Penne

Recipe slightly altered from Taste of Home by: Amber (Dessert Now, Dinner Later!)

• 2 cups uncooked penne pasta (I used whole wheat)
• 2-3 Italian sausage links, casings removed
• 1/2 large onion, small diced
• 2 cloves garlic, minced
• 2 tsp olive oil
• 2/3 cup chicken broth (or white wine if you have it)
• 1 bay leaf
• 1 1/2 cup chicken broth
• 2/3 cup canned or fresh pumpkin puree
• 1 tsp dried sage
• 1/4 tsp (each) salt, pepper, & cinnamon 
• Dash ground nutmeg
• 1/2 cup heavy cream
• 1/4 cup shredded parmesan cheese

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles.  Remove with a slotted spoon; drain on paper towels.  Discard all but 1 tsp. drippings.
3. Cook & stir onion & garlic in oil & reserved drippings over medium-high heat until tender.  Add 2/3 cup of broth or white wine & bay leaf.  Bring to a boil; cook until liquid is reduced by half.
4. Stir in 1 1/2 cups broth, & add the pumpkin, sage, salt, pepper, cinnamon, & nutmeg; cook 1 minute longer.  Add the cream & sausage; heat through.  Remove bay leaf.  Drain pasta & add to skillet.  Toss to coat.  Sprinkle with shredded parmesan cheese.  (*If sauce seems thin, allow to rest for a few minutes.  It will thicken the longer it sits.)

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