Buttoned Up » Cooking Experts, Michelle Jenkins and Susan Aprahamian

Family Friendly Meals

Sarah — Wed, 10 Feb 2010 13:00:38 +0000

Family Friendly Meals
By Susan and Michelle, Co-Founders of www.youvegotsupper.com

When it comes to dinner, some families want it easy, some want it quick, others want it cheap, and more frequently, our members have said, “Give it to us healthy.” We get it. Our meals should be easy, quick, cheap and healthy! Some slant more one way than the other. Which leads us to this fact. If you are eating at home, versus scrambling around at the last minute trying to figure out the mealtime plan, then you are way ahead of the game. Eating at home versus take out/eating out is such a clear winning strategy for families looking for easy, quick, cheap and healthy. That is the winning answer for most families.

An article in US News & World Report had this to say: Trans fats are clearly on their way out. They’ll be nearly gone in five years. But there’s a catch: The FDA labeling rule applies only to food sold in stores; it does not apply to restaurants, bakeries, and deli counters. So it’s more than likely that you’re still eating trans fats when you eat out. And eating out you are. In 1970, Americans spent just 26 percent of their total food budget eating away from home; in 2002, the number was 46 percent. Home cooking. The solution is obvious: Eat at home more!

Here are a few family friendly recipes to get you started on a delicious home-cooked meal tonight:

Easy Chicken Lettuce Wraps

Heat 2 tbsp peanut oil in a skillet over medium-high heat. Add 1 lb ground chicken, 6 thinly sliced green onions and 2 tsp cornstarch. Cook, while breaking the chicken up into pieces, until the chicken is no longer pink. Add ½ cup chopped water chestnuts, 3 tbsp soy sauce, 1 tbsp minced ginger, and 1 tbsp oyster sauce and cook for two more minutes. Spoon a heaping spoonful into the center of each bibb lettuce leaf. Serves 4.

Penne a la Vodka

Melt ½ cup butter in a large skillet over medium heat. Add 4 oz prosciutto, torn, and saute in pan until lightly colored. Add 1/3 cup vodka and stir until evaporated. Stir in 1 ½ cups marinara sauce and ½ cup heavy whipping cream. Simmer uncovered for 8 – 10 minutes. Cook 8 oz penne according to directions and drain. Pour vodka sauce over pasta and sprinkle with parmesan cheese. Serves 4.

Pork Tenderloin with Jezebel Sauce

Cook 1 ½ lb pork tenderloin in the oven at 425 degrees for 25 – 30 minutes or until 155 degrees. Mix ½ cup apple jelly, ½ cup orange marmalade, and ½ cup brown mustard with horseradish in a sauce pan and warm over low heat. Slice pork and serve topped with sauce. Serves 6.

Barbecued Chicken and Black Bean Burritos

Cut 3 boneless, skinless chicken breasts into bite size pieces. Cook in a large skillet with 1 tbsp olive oil over medium heat for 2 minutes. Add ½ cup chopped yellow onion and 1 tsp minced garlic and cook until the chicken is no longer pink (about 5 minutes). Add 15 oz. drained and rinsed black beans and 1/3 cup barbecue sauce. Reduce heat and stir to coat the chicken with the barbecue sauce. Sprinkle with ½ cup shredded cheddar cheese and heat for 2 to 3 more minutes without stirring. Heat 4 large tortillas in microwave. Spoon chicken mixture in center of tortilla. Add sour cream (and cooked white rice if desired) and roll up burrito-style. Serves 4.

Spicy Shrimp

Preheat oven to 350 degrees. Simmer 3 slices cooked and crumbled bacon, 1/3 lb butter, 2 tbsp Dijon mustard, 1 ½ tsp chili powder, ¼ tsp dried basil, ½ tsp dried oregano, 1 tsp pepper, 2 minced garlic cloves, 2 tbsp Old Bay seasoning, ½ tsp tabasco and 1 tbsp fresh lemon juice in a large skillet for 5 minutes. Place mixture in a casserole dish. Add 2 lb. peeled and deveined shrimp. Bake for 20 – 30 minutes or until shrimp turns pink. Serve shrimp and sauce over angel hair pasta or white rice. Serves 4.

Give Back To Ovarian Cancer Research

Take a minute to give back. Go to Kelly Ripa’s Cake Off For A Cause http://www.kelly-confidential.com/rd/0003/ from February 10th to the 19th. Why? Because Electrolux will donate $1 to the Ovarian Cancer Research Fund for every vote cast in the Cake Off. You will also get great tips on baking from Kelly and the Cake Boss himself. And don’t forget to enter to win yourself an Electrolux Induction Range

Buttoned Up Expert: Create An Indoor Tailgate

Michelle Jenkins and Susan Aprahamian — Wed, 30 Dec 2009 14:00:49 +0000

Create An Indoor Tailgate

by Michelle Jenkins & Susan Aprahamian of YouveGotSupper.com.

Game Time – The Main Event

Grilled Sausages and Chili are the perfect tailgate foods – what more can we say?

Servings: 8 Prep Time: 10 min. Cook Time: 30 min.

INGREDIENTS

• 1 tbsp olive oil
• 2 yellow onion, sliced
• 2 green bell pepper, sliced
• 4 cup(s) beer
• 4 Italian sausage (hot)
• 4 bratwurst
• 8 hoagie rolls
• 1/2 cup(s) mustard

DIRECTIONS

1. Saute onions and peppers in olive oil in a skillet over medium heat. Season with salt and pepper.
2. Meanwhile, pour 3-4 beers into a large stock pot and bring to a boil. (We recommend doing this outside if your grill is large enough or has a burner, otherwise make sure to use the exhaust fan!)
2. Prick sausages and dump into the beer and let them boil for 10 – 15 minutes or until cooked through. You can leave them simmering until you are ready to grill.
3. Turn your grill or grill pan to high-heat. Sear sausages to crisp up the skin and get them to your desired color on all sides (watch closely so they don’t burn).
4. Serve them on hoagie rolls with onions, peppers and a selection of mustards.

Note: You can also use specialty sausages, such as Aidell’s Cajun style Andouille, Smoked Chorizo, or Chicken & Apple.

If sausage isn’t your thing, you can’t go wrong with a big bowl of chili:

You’ve Got Supper – White Chicken (or Turkey) Chili

Servings: 6-8 Prep Time: 20 min. Cook Time: 20 min.
This meal is the perfect companion for a weekend football game. To save on cooking time, we use store-bought rotisserie chicken but you can boil or roast your own chicken breasts.

INGREDIENTS

• 2 lb chicken rotisserie
• 2 can(s) white northern beans
• 1 tbsp olive oil
• 2 medium yellow onion, chopped
• 4 clove(s) garlic, minced
• 8 oz green chiles, chopped (canned)
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1/4 tsp cloves
• 1/4 tsp crushed red pepper
• 6 cup(s) chicken broth, low sodium
• 3 cup(s) monterey jack cheese (low fat), shredded, divided
• 1 cup(s) salsa

DIRECTIONS

Shred meat from rotisserie chicken.
2. Heat oil in large pot over med-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano, cloves and crushed red pepper and saute 2 minutes. Add beans (drained but not rinsed) and broth and bring to a boil. Reduce heat and simmer. Add chicken and 2 cups of cheese and stir until cheese melts. Season to taste with salt and pepper.
3. Serve with salsa and remaining cheese
Note: You can also serve with halved grape tomatoes, fresh cilantro, and sour cream.

You’ve Got Supper – Tailgate Taco Chili

Servings: 6 Prep Time: 10 min. Cook Time: 1 hour
We love chili, especially this recipe because it is quick (no chopping!) and delicious. It is the perfect meal to come home to on a chilly Fall day.

INGREDIENTS

• 1 1/2 lb ground beef, 95% lean
• 28 oz stewed tomatoes
• 16 oz pinto beans, no salt
• 16 oz light kidney beans
• 4 oz green chiles, chopped (canned)
• 10 oz corn (frozen)
• 1 package(s) taco seasoning
• 1/2 tsp tabasco sauce

DIRECTIONS

Brown ground beef and drain fat.
2. Add remaining ingredients (undrained), bring to a boil, and simmer for 1 hour, stirring occasionally. Add extra tabasco to taste.
3. Serve with desired toppings such as cheese, chips, and / or sour cream
Note: You can substitute ground turkey for ground beef in this recipe.

Football Finger Foods

Get out the napkins and the beer. Here are some great football munchies that your guests will devour during the game.

Buffalo Dip

Servings: 10 – 12 Prep Time: 15 min. Cook Time: 30 min.

INGREDIENTS

• 4 chicken breast halves, boneless skinless, cooked
• 12 oz hot sauce (buffalo style)
• 16 oz blue cheese salad dressing
• 16 oz cream cheese
• 8 oz sharp cheddar cheese, shredded
• 1 bag Frito scoops

DIRECTIONS

1. Cook the chicken and shred it (try cooking it in a crock pot on low for 4-6 hours if you have time).
2. Put the shredded chicken onto the bottom of a 9 X 12 glass dish lightly coated with cooking spray.
3. Layer the hot sauce (such as Frank’s or Texas Pete hot sauce) on top of the chicken.
4. Melt the cream cheese and blue cheese salad dressing in a sauce pan over low heat, stirring constantly. Add the cheddar cheese (it doesn’t need to melt) and then pour the cheese mixture over the chicken and hot sauce.
5. Cook for 20 – 25 minutes in a 350 degree oven until bubbly. Serve with Frito scoops.

You’ve Got Supper Recipe – Sausage Wontons

Servings: 48 wontons Prep Time: 15 min. Cook Time: 12 min.
These tasty apps are a crowd-pleaser!

INGREDIENTS

• 1 package(s) wonton wrappers
• 1 lb sausage, original
• 1 1/2 cup(s) sharp cheddar cheese (low-fat), shredded
• 1 1/2 cup(s) monterey jack cheese (low fat), shredded
• 1 cup(s) ranch dressing, light
• 1 jar olives, coarsely chopped
• 1 medium red bell pepper, diced

DIRECTIONS

1. Preheat oven to 400 degrees. Spray mini muffin pan with cooking spray. Gently press wonton wrappers into mini muffin tin. Cook for 6 – 8 minutes or until done.
2. Cook sausage while crumbling with spoon. Cool.
3. In a medium bowl, combine sausage, sharp cheese, jack cheese, ranch, olives, and red pepper.
4. Fill wontons and cook at 350 degrees for 5 minutes.
Note: You can prepare wontons and sausage mixture ahead of time.

You’ve Got Supper Recipe – Ham Bisbuits

Servings: 20 biscuits Prep Time: 15 min. Cook Time: 15 min.
Ham biscuits are fabulous as an appetizer or as a side dish paired with a bowl of soup. If you want to save on calories, go a little light on the spread.

INGREDIENTS

• 1/2 lb deli ham, thick-cut
• 1/3 lb swiss cheese (low-fat)
• 1 stick(s) butter, with salt, softened
• 2 tsp yellow mustard
• 1 tbsp poppy seeds
• 2 tsp Worcestershire sauce
• 1 package(s) party rolls (Potato or Pepp. Farm)

DIRECTIONS

1. Mix together butter, mustard, poppy seeds, and Worcester sauce.
2. Without separating the party rolls, slice them in half lengthwise.
3. Spread the butter mixture on each half of the rolls.
4. Cut the ham and cheese into 1 inch squares. Place ham and cheese on the bottom half of the rolls. Cover with the top of the rolls. Wrap in foil and bake for 10 – 15 minutes at 350 degrees.
5. Separate the rolls and serve.

You’ve Got Supper Recipe – Buffalo Turkey Bites

Servings: 6 – 8 Prep Time: 10 min. Cook Time: 5 min.
A great football game finger food that uses up your Christmas turkey leftovers.

INGREDIENTS

• 1 lb turkey
• 1/2 cup(s) hot sauce (Buffalo style)
• 1 cup(s) blue cheese salad dressing (red-fat)
• 1 bunch(es) celery

DIRECTIONS

1. Cut turkey breast into manageable pieces (1” is usually good).
2. Place turkey bites in a ziplock bag with thick hot sauce (such as Texas Pete) and shake thoroughly, coating pieces.
3. Remove pieces and spread out in a shallow pan or baking tray.
4. Bake for 5 minutes at 300 degrees temperature until outside becomes crispy (cook longer if turkey was cold).
5. Serve with toothpicks and a side of blue cheese dressing and celery.

Game Day Brews

Make News Years football weekend special by serving some seasonal beers and ales. Here are a few recommendations for the guys and gals from one of favorite beer connoisseurs.

For the guys:
1. Sierra Nevada Pale Ale
2. Spaten Oktoberfest
3. Paulaner Hefe-weizen

For the gals:
1. Woodchuck Cider
2. Harvest Moon Pumpkin Ale
3. Doc’s Draft

Overtime Sundae Bar

After spending much of Christmas in the kitchen, give yourself a break. Change it up for your indoor tailgate with a hot fudge sundae bar.

Peppermint Brownie Sundaes

Servings: 8 Prep Time: 30 min. Cook Time: 50 min.
This festive brownie sundae, topped with peppermint hot fudge and crushed candies, will melt in your mouth and impress your guests.

INGREDIENTS

• 1 box brownies
• 12 oz evaporated milk
• 10 oz peppermint candies, divided
• 4 oz unsweetened chocolate squares
• 1/2 cup(s) butter
• 1/2 cup(s) sugar
• 4 cup(s) vanilla ice cream

DIRECTIONS

1. Prepare brownies according to package directions (about 40 min. cook time).
2. For the peppermint hot fudge – microwave can of evaporated milk in a bowl for 2 minutes or until hot. Stir in 8 oz. of crushed hard peppermint candies (about 45 candies), stirring until candies dissolve. Melt unsweetened chocolate squares and butter in a sauce pan over low heat while stirring. Stir in evaporated milk mixture and whisk in sugar. Continue to cook, stirring constantly, until smooth (about 3 minutes). Remove from heat and add a pinch of salt.
3. Place brownie in sundae dish. Top with vanilla ice cream and peppermint hot fudge. Top with crushed peppermint candies.

For more scrumptious recipes, visit YouveGotSupper.com.

Buttoned Up Experts: Butternut Squash Recipes

Michelle Jenkins and Susan Aprahamian — Tue, 22 Dec 2009 14:00:16 +0000

Buttoned Up Experts: Butternut Squash Recipes

By Buttoned Up’s cooking experts Michelle Jenkins and Susan Aprahamian of YouveGotSupper.com.

We can’t gush enough about this veggie, especially now that we have learned how to cut it up without losing an appendage. Eat it up on salads, soups, pastas and even pizza. Your families will be oohing and aahing for more!
For tips on peeling and cutting your squash, click on this “how to” video.

Butternut Squash Soup
Ranch Salad with Butternut Squash
Roasted Red Potatoes and Butternut Squash
Pizza with Roasted Butternut Squash and Proscuitto
Ravioli with Garlic and Butternut Squash Sauce
Butternut Squash Lasagna

Butternut Squash Soup

Servings: 4-6 Prep Time: 15 min. Cook Time: 30 min.
This soup is perfect for the Fall (our families like it through the winter too). It has a fabulous, rich taste with just a little added cream.

INGREDIENTS

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 yellow onion, chopped
• 1 can(s) pumpkin (canned), 16 oz.
• 1 1/2 lb butternut squash, peeled and chopped
• 3 cup(s) chicken broth, low sodium
• 2 tsp kosher salt
• 1/2 tsp pepper
• 1/2 cup(s) half n half
• 1/2 cup(s) gruyere cheese, grated

DIRECTIONS

1. Heat butter and oil in large pan. Add onions and cook for 10 minutes.
2. Add pumpkin, butternut squash, chicken stock, salt and pepper.
3. Cover and simmer for 20 minutes or until the butternut squash is tender.
4. Process the mixture in a food processor. Return to stove; add half-and-half, heating slowly. Serve topped with grated gruyere (optional).
Note: Pierce the squash with a fork and microwave it for a few minutes to make it easy to peel and cube.
Suggested Side: Tossed Salad and crusty bread

Ranch Salad with Butternut Squash

Servings: 4 Prep Time: 10 min. Cook Time: 30 min.
Love butternut squash, love this salad. Smoke it up a notch by adding a little smoky chipotle sauce to the ranch dressing.

INGREDIENTS

• 4 slice(s) bacon
• 1 cup(s) butternut squash, cubed
• 2 tsp olive oil
• 1/2 cup(s) craisins
• 1/4 cup(s) pine nuts, toasted
• 5 oz romaine lettuce
• 1/4 cup(s) ranch dressing, light

DIRECTIONS

1. Cut bacon with scissors into pieces and cook until crispy. Drain on a paper towel.
2. Toss 3/4 inch cubes of butternut squash with 2 tsp olive oil. Roast for 20 minutes at 450 degrees. Let cool.
3. Toss squash with lettuce, craisins, and pine nuts. Add ranch dressing and toss until coated. Sprinkle with bacon bits.

Roasted Red Potatoes and Butternut Squash

Servings: 6 Prep Time: 15 min. Cook Time: 30 min.
This is a great Fall/Winter veggie side dish.

INGREDIENTS

1 large butternut squash, peeled and chopped
• 1 lb red potatoes, quartered
• 2 red onion, quartered
• 3 clove(s) garlic, crushed
• 1 tbsp olive oil

DIRECTIONS

1. Preheat oven to 450 degrees.
2. Chop butternut squash into 1 inch pieces. Quarter red potatoes and onion. Toss chopped veggies with olive oil and crushed garlic. Spread on a rimmed baking sheet in one layer. Season with kosher salt and pepper.
3. Cook for 25 minutes. Toss and cook for about 5 more minutes. Season with more S&P if needed.
Note: Don’t forget to microwave the squash for 1-2 minutes to make it easier to peel and chop.

Pizza with Roasted Butternut Squash and Prosciutto

Servings: 4 Prep Time: 15 min. Cook Time: 30 min.
Sweet butternut squash with the salty prosciutto are a great combo for this rustic pizza.

INGREDIENTS

• 2 cup(s) butternut squash, diced
• 1 small yellow onion, chopped
• 1/4 tsp sage (dried)
• 2 tbsp olive oil, divided
• 1 medium pizza dough
• 1/2 cup(s) parmesan cheese, shredded, divided
• 4 slice(s) prosciutto, torn

DIRECTIONS

Dice butternut squash and onion into 3/4 inch cubes. Toss with 1 tbsp olive oil and sage and place on baking sheet. Roast at 450 degrees for 20 minutes.
2. Roll out dough on a floured surface. Place on parchment paper on a greased baking sheet.
3. Top dough with 1/4 cup parmesan cheese and roasted squash and onions. Top with torn prosciutto and remaining parmesan cheese.
4. Pierce dough with a fork and drizzle pizza with olive oil. Bake at 450 degrees for 10 – 12 minutes.
Note: We buy our pizza dough from the local pizzeria. Option – add blue cheese.

Ravioli with Garlic and Butternut Squash Sauce

Servings: 8 Prep Time: 15 min. Cook Time: 40 min.
Freeze the extra sauce in an airtight container for up to 3 months.

INGREDIENTS

• 1 1/2 lb butternut squash
• 1 tbsp olive oil
• 1/2 tsp sage (dried)
• 5 clove(s) garlic
• 1/2 cup(s) half n half
• 1 package(s) ravioli
• 1/2 cup(s) parmesan cheese, grated

DIRECTIONS

Preheat oven to 375 degrees.
2. Place squash in microwave for a minute. Peel with a vegetable peeler. Cut squash into 2 inch chunks.
3. Place squash on baking sheet. Toss with olive oil and sage and season with kosher salt and pepper. Add garlic cloves (with peel). Roast for 30 – 40 minutes or until the squash is tender. Squeeze roasted garlic from peel.
4. Puree squash and roasted garlic in a food processor. Add half and half and process until smooth. Add water, 1/2 cup at a time, until desired consistency (usually 1 cup of water is plenty). Season to taste with salt.
5. Cook pasta according to package directions. Drain, reserving 1 cup pasta water. Toss pasta with sauce and add pasta water if necessary. Top with grated parmesan. Option: add toasted walnuts

Note: Non-fat Half and half works great in this recipe.

Pappardelle with Butternut Squash and Shitakes

Servings: 4 Prep Time: 10 min. Cook Time: 25 min.
Great vegetarian pasta dish! fyi – pappardelle is the fancy word for really wide fettuccini noodles.

INGREDIENTS

• 12 oz pappardelle pasta, dried
• 1 lb butternut squash, peeled and chopped
• 4 tbsp butter, with salt, divided
• 8 oz shitake mushrooms, sliced
• 1/4 tsp nutmeg, chopped
• 5 oz spinach
• 3/4 cup(s) parmesan cheese, grated, divided

DIRECTIONS

Cook pasta according to package directions, reserving 1 cup pasta water.
2. Put squash in microwave for 1 minute. Peel with a potato peeler. Cut into 1/2 inch cubes.
3. Melt 2 tbsp butter in a large skillet. Add squash and cook for about 5 – 7 minutes (almost tender). Add mushrooms, nutmeg and 2 more tbsp of butter. Cook until mushrooms are soft and squash is tender (about 7 – 8 more minutes). Add spinach and 1/2 of the cheese and cook until spinach is wilted (about 1 more minutes).
4. Add pasta to skillet and toss to coat. Add pasta liquid if needed. Serve with leftover cheese sprinkled on top.

Note: We used a stir fry mix of different mushrooms.

Butternut Squash lasagna

Submitted by: Lisa Crescentini
Servings: 8 – 10 Prep Time: 50 minutes Cook Time: 1 hour and 15 minutes
If you want to hang out with your company instead of isolating yourself in the kitchen cave, make this lasagna ahead and then bake it for just a few minutes extra.

INGREDIENTS

• 3 lb butternut squash, seeded and chopped
• 3 tbsp olive oil
• 1/4 cup(s) butter, with salt
• 4 clove(s) garlic, minced
• 1/4 cup(s) flour
• 4 cup(s) milk
• 1 tbsp rosemary (fresh), finely chopped
• 1 box lasagna noodles (no boil)
• 1 1/3 parmesan cheese, shredded
• 1 cup(s) heavy whipping cream

DIRECTIONS

1. Roast squash: Peel, seed and cut squash into 1/4 to 1/2 inch thick slices. Toss with 3 Tbsp oil and season with a little salt. Place on backing pan and roast for 25 – 30 minutes at 425 degrees, stirring once, until tender. Remove and reduce oven temp to 375 degrees.
2. Make sauce: Heat butter in sauce pan over medium. Add garlic then flour and stir in milk. Cook and stir until bubbly. Stir in roasted squash and rosemary (lightly smashing squash).
3. Assemble lasagna, spread 1/4 cup of sauce in bottom of greased lasagna dish. Cover with noodles. Top with 1/3 of remaining sauce. Sprinkle with some parmesan. Repeat noodles, sauce and cheese then noodles, sauce and cheese. Pour heavy cream over top. Sprinkle with remaining parmesan.
4. Cover with foil and bake for 40 minutes. Uncover and bake for 10 more minutes, until brown and bubbly. Let stand for 10 minutes.

For more wonderful recipes (and coupons!) visit YouveGotSupper.com

Buttoned Up Expert: Put Your Pumpkin To Good Use

Michelle Jenkins and Susan Aprahamian — Thu, 17 Dec 2009 17:00:39 +0000

By Buttoned Up’s cooking experts Michelle Jenkins and Susan Aprahamian of YouveGotSupper.com.

Pumpkins aren’t just for carving jack-o-lanterns.

They are a powerhouse of nutrients – a great source of beta carotene and vitamin C with only a trace of fat and no cholesterol. On top of being good for your health, they taste great. This season, we want you to enjoy more than just pie. Put your gourd to good use and try something new.

From a savory soup to desserts, we pulled together a few of our favorite pumpkin recipes. Enjoy!

Pumpkin Dip
Pumpkin Soup with Cinnamon Croutons
Mixed Greens w/ Candied Pumpkin Seeds
Super Moist Pumpkin Bread
Pumpkin Praline Pie
Decadent Pumpkin Cheesecake

Pumpkin Dip

INGREDIENTS

• 3/4 cup(s) cream cheese
• 1/2 cup(s) brown sugar
• 1/2 cup(s) pumpkin (canned)
• 2 tsp maple syrup
• 1/2 tsp cinnamon
• 2 large apple(s), sliced
• 24 ginger snaps

DIRECTIONS

1. Beat together cream cheese, brown sugar and canned pumpkin at medium speed until well blended.
2. Add syrup and cinnamon. Beat until smooth.
3. Cover and chill for at least 30 minutes. Serve with sliced apples and ginger snaps.

Pumpkin Soup with Cinnamon Croutons

Servings: 8 Prep Time: 15 min. Cook Time: 50 min.
This is a perfect first course for your Christmas dinner. Finish steps 1 through 4 a day ahead and then warm it up with the cream and milk before serving.

INGREDIENTS

6 slice(s) Texas toast
• 6 tbsp butter, with salt , divided
• 2 tbsp brown sugar
• 3/4 tsp cinnamon, divided
• 1 large yellow onion, chopped
• 28 oz chicken broth, low sodium, divided
• 1 lb pumpkin (canned)
• 1 tsp salt
• 1/4 tsp nutmeg
• 1/8 tsp ginger
• 1/8 tsp pepper
• 1 cup(s) milk
• 1/2 cup(s) heavy whipping cream

DIRECTIONS

1. Cinnamon Croutons: blend 4 tbsp butter (softened), 2 tbsp brown sugar and 1/2 tsp cinnamon in a small bowl. Spread on bread slices. Bake on cookie sheet at 400 degrees for 8 – 10 minutes or until toast is crisp and topping is bubbly. Cut into small squares. Store in a ziplock bag.
2. Heat 2 tbsp butter in large saucepan. Add onion and sauté until tender (about 8 – 10 minutes). Add one can (14 oz.) chicken broth; bring to boil and let simmer, covered, for 15 minutes.
3. Pour chicken broth and onion liquid into blender. Blend for 1 minute or until smooth. Pour back into saucepan.
4. Add remaining chicken broth, pumpkin, salt, 1/4 tsp. cinnamon, nutmeg, ginger and pepper. Stir until smooth. Bring to boil, lower heat and cover. Simmer for 10 minutes, stirring often.
5. Stir in milk and cream; heat until almost boiling (but do not boil). Season to taste.
6. Serve with cinnamon croutons.
Note: Option – you can add more milk and/or cream if needed.

Mixed Greens w/Candied Pumpkin Seeds

Great seasonal salad with a light citrus-cumin dressing. We found roasted pumpkin seeds in the organic section of our grocery store but you can substitute pecans.

INGREDIENTS

• 1/4 cup(s) orange juice (fresh), divided
• 2 tbsp lemon juice (fresh)
• 1/2 tsp sugar
• 1/2 tsp cumin
• 1/4 cup(s) olive oil
• 2 cup(s) pumpkin seeds (roasted)
• 1/4 cup(s) sugar
• 1/4 cup(s) light brown sugar, firmly packed
• 2 tsp paprika
• 10 oz mixed baby greens
• 2 pears, peeled and chopped
• 1 cup(s) goat cheese, crumbled

DIRECTIONS

1. Whisk together 3 Tbsp orange juice and the next three ingredients. Season with salt and pepper. Add oil in a slow, steady stream, whisking until smooth. Cover and chill.
2. Toss pumpkin seeds with remaining 1 Tbsp orange juice. Mix 1/4 cup sugar, light brown sugar, paprika and a dash of salt in a separate bowl. Toss with pumpkin seeds to coat.
3. Spread seeds in a single layer on a baking sheet covered with non-stick aluminum foil or parchment paper.
4. Bake seeds at 350 degrees for 6 minutes, stirring once. Remove from oven and let cool. Store in air-tight container.
5. Toss greens with dressing and pears and sprinkle with goat cheese and pumpkin seeds.

Super Moist Pumpkin Bread

Servings: 2 loaves Prep Time: 15 min. Cook Time: 1 hour 15 min.

INGREDIENTS

• 15 oz pumpkin (canned)
• 3 egg(s)
• 3/4 cup(s) vegetable oil
• 2 1/2 cup(s) flour
• 2 1/4 cup(s) sugar
• 1 1/2 tsp baking soda
• 1 tsp salt
• 3/4 tsp cinnamon
• 3/4 tsp cloves
• 3/4 tsp nutmeg

DIRECTIONS

1.Grease and flour 2 9″ X 5″ loaf pans. Combine and beat pumpkin, 1/2 cup water, eggs, and oil.
2. Measure dry ingredients into a separate bowl; combine and mix with pumpkin, water, egg, and oil mixture.
3. Bake at 350 degrees for 1 hour (or until knife inserted comes out clean).
Note: You can drizzle with a mixture of confectionary sugar and water.

Rigatoni with Dreamy Creamy Pumpkin Sauce

Servings: 6 Prep Time: 15 min. Cook Time: 20 min.
Pumpkin puree gives this sauce a creamy flavor without much cream. Try this pumpkin sauce over any short tube pasta topped with crispy rosemary.

INGREDIENTS

• 12 oz rigatoni, dry
• 1 tbsp olive oil
• 2 tbsp rosemary (fresh)
• 15 oz pumpkin (canned)
• 1 clove(s) garlic, minced
• 1/2 cup(s) half n half
• 1/2 cup(s) parmesan cheese, grated
• 1 tbsp white wine vinegar
• 1/4 tsp crushed red pepper

DIRECTIONS

1.Cook pasta in salted water according to package directions, reserving 2 cups pasta water.
2. Swirl olive oil in bottom of empty pasta pot. Cook rosemary (about 2 sprigs) for 1 – 2 minutes over medium heat. Transfer rosemary, using a slotted spoon, to a paper towel.
3. Add pumpkin, garlic, half and half, parmesan, vinegar, red pepper flakes and 1 cup pasta water. Stir until heated through.
4. Add pasta to sauce and toss to coat, adding more pasta water about 1/4 cup at a time until desired consistency. Add a little nutmeg and cinnamon, if desired, to taste. Season generously with salt and crispy rosemary (and more parmesan and red pepper flakes).
Note: The half and half only adds 2 grams of fat per serving.
Suggested Side: Big tossed salad and breadsticks

Pumpkin Praline Pie

Servings: 12 Prep Time: 20 min. Cook Time: 55 min.
The crunchy praline topping makes this pumpkin pie extra special. This recipe makes a really big pie so try to use a 10 inch pie plate.

INGREDIENTS

• 1 pie crusts (unroll), 9″
• 30 oz pumpkin pie filling
• 1 egg(s)
• 1 can(s) condensed, sweetened milk
• 1/2 cup(s) brown sugar
• 1 tsp cinnamon
• 1/4 cup(s) butter, with salt
• 1/4 cup(s) pecans, chopped
• 1/4 cup(s) flour

DIRECTIONS

1. Roll out pie crust and fit into a 10 inch pie plate (the 9 inch Pillsbury roll out crust should fit).
2. Blend pumpkin pie filling, egg, and condensed, sweetened milk. Place in pie crust.
3. Mix brown sugar, cinnamon, firm butter, chopped pecans and flour with hands until crumbly. Put over top of pie filling.
4. Bake at 375 degrees for 50 – 55 minutes.

Decadent Pumpkin Cheesecake

Servings: 12 Prep Time: 45 min. Cook Time: 1 hour and a half
Fall wouldn’t be Fall without pumpkins. Add some pumpkin to your breads, lattes, scones, soups and this decadent cheesecake!

INGREDIENTS

• 1 3/4 cup(s) graham cracker crumbs
• 3 tbsp light brown sugar
• 1 tsp cinnamon
• 1 stick(s) butter, with salt, melted
• 24 oz cream cheese, softened
• 1 cup(s) sugar
• 15 oz pumpkin (canned)
• 3 egg(s)
• 2 tbsp lemon juice (fresh)
• 1 tsp vanilla
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1 1/2 cup(s) sour cream, light
• 1/4 cup(s) confectioners sugar, sifted

DIRECTIONS

1. Preheat oven to 325°
2. In medium bowl, combine graham cracker crumbs, brown sugar and 1/2 tsp. cinnamon. Add melted butter. Press down flat into a 9-inch springform pan (sprayed with nonstick spray). Set aside.
3. Using a hand mixer on medium speed, beat cream cheese and sugar in a bowl on medium until fluffy. Add pumpkin, eggs, lemon juice, vanilla, 1/2 tsp cinnamon and other spices. Beat until smooth and pour into crust. Bake for about 50 minutes, until sides are set but center is still a little wiggly. Remove.
4. Whisk together sour cream and powdered sugar in a bowl. Spread topping over cheesecake. Return cheesecake to the oven; bake until it’s set, 15 minutes more. Turn off oven and crack open the door; leave cheesecake in the oven for 20 minutes more.
5. Remove cheesecake from oven. Let cool, cover and refrigerate overnight.
5. Remove ring from the springform pan. Slice cheesecake with a sharp knife dipped in hot water. (Option: Garnish individual servings with whipped cream and/or sugared pecans).
Note: This is a 1 day make ahead recipe.

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