Thanksgiving Favorites

Yes, I have been a slacker lately, I have lots of new and delicious recipes but I just haven’t gotten around to posting them, it is on my to do list this week though. Since November seems like it is flying by and I wanted to post some of my favorite Thanksgiving recipes before the big Turkey Day.

Spiced Pear Sangria

Spiced Pear Sangria

 

 

Creamy Pumpkin Dip

Creamy Pumpkin Dip

 

 

Mashed Sweet Potatoes with Jalapenos 

Creamy Mashed Sweet Potatoes with Jalapenos

 

Spiced Rum Cranberry Sauce

Spiced Rum Cranberry Sauce

 

Roasted Vegetable Orzo with Parmesan Cheese

Roasted Vegetable Orzo with Parmesan Cheese

 

Chipotle Maple Acorn Squash

Chipotle Maple Acorn Squash

 

Spicy Pumpkin Hummus

Spicy Pumpkin Hummus with Beer

Enjoy!

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Baked Pumpkin and Sage Ziti

Baked Pumpkin and Sage Ziti

 

I love pumpkin ravioli but who has time or energy to make that, get all the flavor with none of the work with this baked ziti dish.

Baked Pumpkin and Sage Ziti

1 16 0z package of ziti or other pasta cooked and drained

2 c pumpkin puree

2 c ricotta cheese

1/4 c  shredded parmesan cheese

1 T honey

1 egg

1/2 t ground nutmeg

1 T chopped fresh sage

1 T butter

1/2 t salt

1/4 t pepper

1/4 c shredded mozzarella cheese

While pasta is cooking, mix pumpkin, ricotta and parmesan cheeses, honey, egg, nutmeg and sage in a bowl. When pasta is done drain and return to pot, add butter and stir over low heat until melted. Add pumpkin/cheese mixture and stir until evenly mixed. Stir in salt and pepper. Add to a large baking pan and sprinkle with shredded mozzarella. Bake for 20 min at 325 or until cheese is melted.

Baked Pumpkin and Sage Ziti

 

Baked Pumpkin and Sage Ziti

 

Baked Pumpkin and Sage Ziti

 

Baked Pumpkin and Sage Ziti

It’s that time of year!: Pumpkin Vinaigrette

Pumpkin Vinaigrette

I love fall and even though it’s not quite here yet I couldn’t resist making something with pumpkin. This is just the beginning, stay tuned for more pumpkin recipes or try these.

Pumpkin Vinaigrette

2T pumpkin puree

1/4 c apple cider vinegar

3 T olive oil

1 t honey

salt and pepper to taste

add all ingredients to a blender and mix until smooth ( you could also wisk by hand)

Pumpkin Vinaigrette

 

Spicy Pumpkin Hummus …..with Beer!

Yes another pumpkin recipe, gotta get them in while I can. This one is a spicy earthy dip perfect on Pretzel Crisps or Pita Chips. Beer can be omitted just add more olive oil., or try your favorite style instead, stout, pumpkin beer etc..)Bring this to your next fall gathering.

Spicy Pumpkin Hummus

1 can garlands beans (chick peas)

1 can pure pumpkin

4 garlic cloves

2t chipotle chili powder

1/2 t cumin

1/2 t  ground ginger

1 t cinnamon

1 t salt

3-4 T olive oil

2 T honey

1/4 c beer ( I used an IPA, Lancaster Brewing’s Hop Hog to be exact)

2 T lemon juice

1 T pepitas

Combine all ingredients except pepitas in a food processor. Whirl until smooth, taste, add salt or olive oil if necessary. Pour into serving bowl, top with 2 T olive oil, pepitas and a sprinkle of chipotle chili powder.

Moroccan Spiced Pumpkin Chili

 

Get out the spice rack, this thick and satisfying chili has a great depth of flavor, warm, hearty, earthy and spicy. Perfect for Halloween night or any fall dinner, serve  it with naan or couscous.

Moroccan Spiced Pumpkin Chili

1 1/2 lbs ground beef or lamb

3 tbsp hot curry powder

1/4 t ground cloves

1/4 t cardamom

1/4 t cayenne pepper

1/4 t cumin

1/4 t nutmeg

1 T cinnamon

1 T honey

1 T tomato paste

4 garlic cloves chopped

1 c yellow onion chopped

1 150z can of pumpkin

1/2 c chopped dried apricots

14 oz can peeled tomatoes and juice

2 cups small gold potatoes quartered (or bite size)

3-4 c beef broth

salt to taste

In a large heavy pot brown ground beef over med high heat until cooked through, add, all the spices, tomato paste and honey, stir and cook 1 min, add garlic and onions, cook 2-3 minutes more, stirring constantly.

 

Add pumpkin, apricots, tomatoes and potatoes, stir, add broth and bring to a boil, cover and reduce heat. Cook for 20-30 minutes or until potatoes are tender.

 

 

 

Creamy Pumpkin Dip

 

This dip is perfect for a Fall, Halloween or Thanksgiving gathering. All the taste of pumpkin pie with out the hassle of baking, and its a finger food so it is perfect for parties.

Creamy Pumpkin Dip

1 8oz brick of cream cheese softened

1/2 cup pumpkin puree

1/2 c brown sugar

1 tsp pumpkin pie spice

1 t vanilla

ginger snaps

sliced apples

Mix the cream cheese, pumpkin, sugar, spice and vanilla in a mixing bowl with an electric beater until smooth and incorporated. Serve with apples and ginger snaps.

For a pretty and festive presentation, hollow out a small pumpkin or gourd and serve dip inside.

 

Pumpkin Bundt Cake with Nutella Glaze

 

Fall is here, time to use one of my favorite seasonal ingredients, pumpkin.

Pumpkin Bundt Cake with Nutella Glaze

1 15 oz can of pumpkin puree

1 c canola or vegetable oil

4 eggs

1 T vanilla

2/3 c water

3 c sugar

3 1/2 c flour

2 t baking soda

1 1/2 t salt

1 t cinnamon

1 t nutmeg

1/4 t cloves

1/2 t ginger

1 c chocolate chips

1/4 c Nutella spread

2 T powdered sugar

2-4 T milk

 

Pre heat oven to 350 degrees. Grease and flour a large bundt cake pan. In a large mixing bowl whisk together pumpkin, eggs, oil, water, vanilla and sugar. In a medium bowl stir together, flour, baking soda, salt and spices. Add dry ingredients to wet gradually stirring until smooth.

 

Add chocolate chips and pour into prepared bundt pan. Bake in oven for 50 minutes or until a wooden skewer inserted comes out clean.

 

Let cake cool in pan. Meanwhile make Nutella glaze by whisking together Nutella, powdered sugar and milk. Add milk a tablespoon at a time until desired consistency. When cake is cool invert onto a plate or cake stand. Drizzle glaze over top and serve.