Savory Pumpkin Mac & Cheese

Savory Pumpkin Mac & Cheese
Pumpkin Puree Can Be Used For Sweet Or Savory Dishes!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 50 minutes

A Yummy Walnut Crumb Topping!

Ingredients

1/2 box macaroni

1 cup heavy cream

1 1/2 cups canned pumpkin puree

1 cup Mascarpone cheese

1 1/2 cups Mexican shredded cheese

3 tbsp butter, melted + greasing

1/2 cup Parmesan cheese

1 cup Applewood Smoked Gouda, cubed

1 cup Velveeta cheese, cubed

pinch of nutmeg

salt

pepper

Cooking Tools

Baking dish

Large mixing bowl

Small mixing bowl

Large stock pot

Directions
Preheat oven 375 Degrees F.  Cook pasta according to directions, drain and place in large mixing bowl.  Add in butter, heavy cream and Mascarpone cheese and blend until incorporated.  Add in pumpkin puree, shredded cheese, Parmesan cheese, Gouda, Velveeta and nutmeg, mix well.  Season with salt and pepper to taste.  Grease baking dishes and place macaroni in dish and top with Panko Walnut Breadcrumbs ( recipe below) and bake in oven for 40 minutes.
Serves 4-6

Topping
Ingredients
1 cup Panko bread crumbs
1 cup crushed walnuts
1/4 cup grated Parmesan cheese
1/2 stick butter, melted
1 tbsp parsley, minced
pinch of nutmeg
salt
pepper

Directions
Place Panko breadcrumbs, crushed walnuts, Parmesan cheese and parsley in mixing bowl.  Pour melted butter on crumbs and toss.  Mix in minced parsley, nutmeg, salt and pepper.

 

 

 

Potato Hash

Potato Hash
Great Side Dish For Breakfast, Lunch Or Dinner!
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 35-40 minutes

Ingredients
3 large red potatoes, diced
1 small onion, diced
1 small green pepper, diced
1 garlic clove, pressed
3 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
salt
pepper

Cooking Tools

Large skillet with lid

Directions
Melt butter on medium heat, then add in the diced potatoes.  Cook potatoes for 15 with lid on, toss occasionally to not burn.  Add in green pepper, onion, garlic, garlic powder and onion powder.  Cook until tender, approximately additional 15 minutes.  Season with salt and pepper to taste.
Serves 4 

Chicken Taco Twice Baked Potatoes

Chicken Taco Twice Baked Potatoes
You Can Pretty Much Stuff A Baked Potato With Almost Anything, And It Taste Delish!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients
4 large Idaho baking potatoes
1 small Rotisserie chicken, white meat shredded
1 small onion, sliced thin
3 tbsp butter
1/2 cup sour cream + garnish
1/2 cup tomatoes, diced
1/4 cup green onions, chopped + garnish
1/2 cup black olives, sliced
1 cup lettuce, shredded
1 cup shredded Mexican blended cheese
1 tbsp taco seasoning
2 tbsp olive oil
4 tbsp guacamole
salt
pepper

Cooking Tools

Medium skillet

Medium mixing bowl

Sheet pan 

Add caption

Directions
Preheat oven 425 Degrees F. Place clean and dried baking potatoes directly on the oven rack and bake for 1 hour and 15 minutes. While the potatoes are baking, shred cooked chicken.  In a skillet on medium heat, add olive oil and onion slices and saute for 15 minutes until tender.  Add chicken to the skillet with the onions and sprinkle with taco seasoning.  Continue to saute on low heat and adjust seasoning as necessary. Set chicken aside and keep warm until needed.  Once the potatoes are cooked, remove from oven with oven cloves.  Slice 1/4 top portion from the potato and scoop out filling from the potatoes and place in mixing bowl.  Using a fork, break down the cooked potato in the mixing bowl and add green onions, butter and sour cream.  Mix until well blended, salt and pepper to taste.  Place potato filling back into the potato shells and level off at the top, and place on baking sheet.  Bake back in oven for additional 15-20 minutes. Remove potatoes and top with the shredded chicken, lettuce, tomatoes, olives, shredded cheese. Top with a dollop of guacamole and sour cream.
Serves 4

Pumpkin Mousse

Pumpkin Mousse
Rich, Creamy & Decadent!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required

Ingredients

2 1/2 cups heavy whipping cream

1 small can of sweetened pumpkin pie filling

8  gingerbread man cookies, crushed

2 tbsp butter, melted

1/4 cup sweetened condensed milk + drizzle

Cooking Tools

Large mixing bowl

Small mixing bowl

Hand mixer 

Directions
In a mixing bowl, whip heavy cream until peaks are formed.  Fold in sweetened pumpkin pie filling and sweetened condensed milk until incorporated. Place in refrigerator to chill. Crush gingerbread man cookies and toss crumbs in melted butter.  Line small dessert cups with crumbs, leave some for topping.  Fill each dessert cup with the pumpkin mouse and top with additional crumbs. Place back in refrigerator. Can be prepped a few hours ahead and placed in refrigerator.
Serves 6-8 

Age Dashi Tofu

Age Dashi Tofu
Healthy Eating Does Not Have To Be Tasteless!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

1 container Hinoki tofu (soft)

1 cup flour

3/4 cup water

1 package Katsuo Dashi

3 tbsp mirin

3 tbsp light soy sauce

2 tbsp Bonito flakes

1 green onion, chopped

1 tsp grated ginger

1 tbsp grated daikon (optional)

1/2 tsp salt

vegetable oil

Cooking Tools

Shallow non stick pan

Small mixing bowl

Small sauce pan

Paper towels

Grater 

Directions
Drain tofu from container.  Slice tofu into 1 inch steaks and place tofu slices on paper towels to drain moisture from the tofu on both side. In a small mixing bowl, add flour and salt and mix.  Dredge tofu in flour on all sides and set aside in refrigerator until flour sets, about 15 minutes.  In the meantime, pour water, Katsuo dashi, mirin, light soy sauce and heat on low for 10- 15 minutes.  Pour enough oil into the pan to shallow fry the tofu.  Fry tofu steaks until golden brown, repeat on the other side. Drain tofu on paper towels to absorb the extra oil.  Slice tofu into cubes (optional) and place into 2 serving bowls and pour about 1/4 cup of sauce around the fried tofu and garnish with chopped green onions, grated ginger, grated daikon and bonito flakes.  Cook's Note: The ingredients above can be found in a Japanese market.
Serves 2

Chocolate Chip Cookie Bowls

Chocolate Chip Cookie Bowls
What A Sweet Way To Serve Up Your Favorite Ice Cream!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20-25 minutes

Serve Up Your Favorite Ice Cream Or Pudding!

Ingredients
36 oz. tub Nestle's Toll House Cookie Dough
3 tbsp butter, melted
1 carton ice cream
whipped cream
maraschino cherries

Cooking Tools
Sweet Creations Bake-a-Bowl pan https://www.amazon.com/Sweet-Creations-04936-Bake-a-Bowl-Pan/dp/B00LA5LPI0

Directions
Preheat oven to 370 Degrees F.  Allow refrigerated chocolate chip cookie dough soften for 30 minutes before using. Grease the bottom half of pan lightly with melted butter. Line cookie dough 1/4" thick into each muffin tin, the bottom as well as the sides.  Leave a 1/4 inch from the top rim of the pan. Place the top half of the pan on and lock in.  Place in oven and bake for 20-25 minutes.  Remove pan and allow to cool before disconnecting the top.  Remove bowls and serve your favorite ice cream, or pudding and top with whip cream and a maraschino cherry.
Yields 6

Shrimp & Mushroom Linguine With A Cognac Cream Sauce

Shrimp & Mushroom Linguine With A Cognac Cream Sauce
This Is My Re-creation Of A Delicious Pasta Dish I Had At A Local Restaurant, Giuseppe's Ritrovo!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25-30 minutes

Ingredients
1 box linguine
1 1/2 lbs. jumbo shrimp, shelled, de-veined (tail on)
2 cloves garlic, sliced
2-3 tbsp olive oil + drizzle
4 tbsp butter
3 cups heavy cream
1-2 cups pasta water
1/2 cup Cognac
1/2 cup Parmesan cheese, grated + garnish
2 cups assorted mushrooms, sliced
minced parsley
salt
pepper

Cooking Tools

Stock

Large deep skillet 

Directions
Cook past according to directions in salted water, reserve 1-2 cups of the pasta water.  In a large deep skillet, melt butter and olive oil on medium heat.  Saute mushrooms for 5 minutes then add in sliced garlic and cook for additional few minutes. Pour in Cognac and reduce heat to a simmer. Cook for a few minutes to cook out the alcohol. Add in the heavy cream and reduce down to a thick consistency. Stir in some pasta water and the shrimp and cook for 2 minutes, the shrimp will start to turn pink and curl.  Toss in the cooked pasta and mix throughout.  Mix in the grated Parmesan cheese and toss pasta, season with salt and pepper to taste.  Cook's Note:  If the sauce is thick, add in more pasta water.  Place pasta in a serving bowl, drizzle with olive oil and garnish with minced parsley.
Serves 4