Family Favorites · New Favorite

Pumpkin Pasta with Sausage and Goat Cheese

Pumpkin Pasta with Sausage and Goat Cheese is such a treat.  My daughter, Megan, suggested I make it when I asked what I could make with leftover canned pumpkin.

The recipe is so easy and is plate of fall goodness complimented by a great salad and bread.  Easy peasy dinner that will please a family or guest!

Pumpkin Pasta Dinner with sausage and goat cheese

2 tablespoons olive oil
2 cloves garlic, finely chopped
15-ounce can pumpkin puree or a scant 2 cups of pumpkin puree
A few fresh sage leaves and a few sprigs fresh thyme, finely chopped
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes
A good pinch of ground nutmeg
1 1/2–2 cups chicken stock
Salt and pepper to taste

Serve with 1 pound al dente linguini pasta, or any cooked pasta you like.

Top with:
Well-browned ground Italian sausage
Goat cheese crumbles
Toasted pine nuts
Parsley
Red pepper flakes

  • To make the sauce, in a medium saucepan heat olive oil over medium-low heat. Add the garlic and cook gently until softened, about 5 minutes. Add the pumpkin puree and chopped herbs.
  • Increase heat to medium and add all of the spices. Stir in 1 1/2 cups chicken stock and allow to simmer for 10 minutes until thickened to your desired sauce consistency. Add more stock as you see fit. Taste and season with salt and pepper (and even more spices) to your taste.
  • Toss boiled pasta in the warm sauce. To serve, top with sausage or sausage alternative, goat cheese crumbled (or parmesan), toasted pine nuts (or any kind of crunch) and chopped parsley.
Health · Holidays · New Favorite

Maple Pumpkin Oatmeal Breakfast Bars

Breakfast oatmeal in a bar or cake form is my favorite.  Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name.  Daughter, Megan, told me about these bars and made a batch for me a few weeks ago.  They are absolutely delicious and the original recipe was posted by IowaGirlEats,  a website my girls and I love!

Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.

I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either.  Healthy and delicious breakfast!

Maple Pumpkin Oatmeal Breakfast Bars

2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 egg
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)

  • Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  • Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

Recipe from Iowa Girl Eats

Maple Pumpkin Oatmeal Breakfast Bars

Family · Family Favorites · Holidays · Home

Thanksgiving Family Favorites

And these are a few of my favorite things!  Wishing you all a wonderful Thanksgiving with family and friends.

CRANBERRY RELISH

CRANBERRY BREAD

Cranberry Bread

PUMPKIN PIE

The Best Ever Pumpkin Pie

PUMPKIN BREAD

PUMPKIN BARS

QUINOA WITH ROASTED BUTTERNUT SQUASH, PINE NUTS, FETA

ROASTED BRUSSEL SPROUTS, CINNAMON SQUASH, PECANS & DRIED CHERRIES

TURKEY AND DRESSING

TURKEY VEGETABLE SOUP

New Favorite

Pumpkin Zucchini Bundt Cake

Pumpkin Zucchini Bundt Cake

3 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (I used 1/8 teaspoon)
1/2 teaspoon ground ginger (I used 1/4 teaspoon)
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 large eggs
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup butter, softened
1 tablespoon vanilla extract
2 cups shredded zucchini
1 cup Raisins (I skipped the raisins since the family doesn’t like)

  • Preheat the oven to 350 F. Grease a Bundt or 9 inch loaf pan.
    In a bowl, add the flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda and combine.
  • In a separate bowl, whisk the eggs, pumpkin, brown sugar, butter, and vanilla until
    light and fluffy. Stir in the shredded zucchini. Then transfer this batter to the flour mixture and stir until everything is combined. Fold in the raisins.
  • Pour into the baking pan. Bake for 60 to 70 minutes or until a toothpick inserted in
    the center comes out clean. Allow to cool in the pan for 10 minutes then turn out onto a cooling rack to completely cool.
    ** Please note, cook time for Bundt pan will be around 60 minutes and for the 9 inch loaf pan, around 1 hr 10 minutes. Always check after 1 hr for doneness as all ovens are different.

Slightly adapted from Lovefoodies.com 

New Favorite · New Traditions

Roasted Stuffed Kobacha Squash (or Pumpkin)

Stuffed pumpkin (or in my case Kobacha Squash) was a novel idea I heard about from friends. I found this wonderful recipe and adapted it to use the Kobacha squash I’d recently purchased from Trader Joe’s.

It was a fun, and delicious, experiment and one I’ll try again, shaking it up with different ingredients. This is a great way to use leftover pumpkins from Halloween or Thanksgiving. A new tradition perhaps.

IMG_7582

ROASTED STUFFED KOBACHA (OR PUMPKIN)

1 pumpkin (I used Kobacha squash), about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, shredded
2-4 garlic cloves (to taste) coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
About 1/4 cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/3 cup heavy cream
Pinch of freshly grated nutmeg

  • Center a rack in the oven and preheat the oven to 350 degrees F.
  • Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky. (Note: I baked my squash in a round Pyrex casserole lined with parchment paper)

IMG_7561

  • Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
  • Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It’s hard to go wrong here.)

IMG_7567

  • Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
  • When the pumpkin is ready, carefully, very carefully—it’s heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you’ll bring to the table.

IMG_7579

  • You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I’m a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it’s just right alongside the Thanksgiving turkey.
  • It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.

Recipe Adapted from Epicurious.com

Family · Family Favorites · Holidays · Home

Thanksgiving Favorites

Thanksgiving is such a wonderful time of year with friends and family gathering together, sharing a meal, counting our blessings, and probably take in some football games.

This year I am sharing some of my Fork-Lore.com favorite Thanksgiving recipes that our family has enjoyed for many, many years.

Wishing you and yours a wonderful Thanksgiving memories!

ROAST TURKEY AND DRESSINGroasting turkey

CRANBERRY RELISH

cranberry relish 026

PUMPKIN (OR APPLESAUCE) BARS

Pumpkin Bars iced and cut
Pumpkin Bars iced and cut

GRANDMA SUSIE’S PUMPKIN PIE

The Best Ever Pumpkin Pie
The Best Ever Pumpkin Pie

PUMPKIN BREAD

Pumpkin Bread Loaf
Pumpkin Bread Loaf

SILKY SQUASH SOUP

Butternut Squash and Apple Soup
Butternut Squash and Apple Soup

TURKEY VEGETABLE SOUP

Turkey Vegetable Soup
Turkey Vegetable Soup
New Favorite

Pumpkin Frozen Yogurt

Every year my daughter and I look forward to the seasonal Pumpkin Frozen Custard at Good Times. When I saw the Pumpkin Frozen Yogurt recipe in relish.com, I had to try it. It is very good and, I tell myself, healthy. It freezes quite hard so be prepared to torture yourself for a few minutes while it softens to serve.

I also tried drizzling honey with a bit of cayenne pepper on the top. Quite tasty and the honey hardens on the icy frozen yogurt.

FROZEN PUMPKIN YOGURT

1 1/2 cups Greek low-fat yogurt
1 1/2 cups whole milk
1 1/2 cup dark brown sugar
2 cups pureed pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

  • Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturer’s instructions.  Serves 10.

Recipe from relish.com

Family Favorites · My Roots · Vegetarian

Pumpkin Bars…taste of autumn

Pumpkin Bars are a big hit at our house and a crowd pleaser. Forget the ordinary brownie…these are so moist and yummy. If you are more of an apple fan, substitute applesauce for the pumpkin. Either way, you have a winning dessert!

PUMPKIN BARS

2 cups flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
4 eggs (or use 1 cup unsweetened applesauce for Vegan bars)
2 cups pumpkin (applesauce works great too)
1 cup cooking oil
chopped nuts (optional)

CREAM CHEESE FROSTING
3 ounces cream cheese, softened
3/4 stick margarine
1 teaspoon milk
1 teaspoon vanilla
1 3/4 cups sifted powdered sugar

  • Sift dry ingredients, including sugar, into mixing bowl. Add slightly beaten eggs, pumpkin and oil. Mix; blend in nuts (optional).
  • Bake in 2 greased and floured cake pans (9×13″) at 350 degrees for 25 minutes or until done. If baked in one larger plan it may take 40-45 minutes to bake.

  • Serve plain or sprinkle with powdered sugar or spread cooled cakes with Cream Cheese Frosting. Cut into squares.

Frosting: Blend all together until smooth and spread on cake. Can double to assure thicker frosting.

Family Favorites · My Roots

Best Pumpkin Pie in the WORLD!

Pumpkin Pie Starts Here

How many GOOD pumpkin pies have you tasted in your life?  If you are like me, very few. Our family has the good-fortune of having the best pumpkin pie recipe in the history of the world…or so we think.  This recipe was handed down from my great-grandmother and, perhaps, even further back. They made their crust from scratch but I must confess, I like the Pillsbury refrigerated pie crust just fine.

Growing up, I loved all of the traditional Thanksgiving fare, but Pumpkin Pie with whipped cream was the highlight of the day.   My Mother would make multiple Pumpkin Pies because everyone wanted more than one piece.  It is fitting that today one of the pies was baked in my Mother’s pie pan.

Once you taste this pie, you will never go back to a commercially prepared pie.  It is so easy…so delicious.  Try it out this Thanksgiving and your family will sing your praises. I would love to hear feedback on your experience with our family recipe!

The Best Ever Pumpkin Pie

BEST PUMPKIN PIE

1 cup sugar
1 heaping teaspoon flour
1 teaspoon cinnamon
pinch ginger
pinch salt
1 cup pumpkin
2 eggs, beaten
1 cup milk
pie crust (I use refrigerated crusts)

  • Mix sugar, flour, cinnamon and ginger until well mixed.
  • Add pumpkin and beat well. Add 2 beaten eggs and beat until very smooth. Add milk and mix well.
  • Put prepared pie crust into pie pan.  Finish the edges.  In this case, I have used a fork to finish the edges.

 

 

 

 

 

 

 

  • Put prepared pie crust into pie pan.  Finish the edges.  In this case, I have used a fork to finish the edges.
  • Pour in unbaked pie shell. Bake at 350 degrees until knife inserted in center comes out clean (about 45 minutes to 1 hour).
Pumpkin Pie Ready for the Oven
  • Cool pie.  Slice and serve with whipped cream.  Refrigerate remaining slices of pie (if you have any).
Family Favorites · My Roots

Pumpkin Bread … an Autumn Tradition

November is not complete without Pumpkin Bread. When I was growing up, Pumpkin Bread was often baked in tall tin cans so that the finished product of round slices was pretty for women’s clubs and gatherings.  I am fine with the traditional loaf and it tastes equally as yummy.  The bread freezes so well.  I like to freeze several loaves to share during the season with friends and family.  It’s tradition!

PUMPKIN BREAD

3 cups sugar
1 cup salad oil
4 eggs beaten
2 teaspoons baking soda
3 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups canned pumpkin
chopped nuts (optional)

  • Combine sugar and oil in a large bowl. Add 4 eggs and beat until completely mixed.
  • Sift together flour, salt, cinnamon, nutmeg. Add dry ingredients alternately with water. Mix well. Add pumpkin and mix well again.

  • Pour into greased loaf pans and bake at 350 degrees for 65 to 75 minutes.  Enjoy!