Category Archives: Recipes

There are many ways to enjoy pumpkin; in cake, bread, muffins, or soup. Last year I made a delicious squash, onion and apple casserole and I’ve also made pumpkin dog biscuits.  Have you ever tried it with pasta? This recipe caught my eye. It’s from one of my favorite books Simply in Season. If you can, find some local homemade sausage to use in the recipe. Pumpkin Sausage Pasta 1 pound of penne pasta. Cooked, drained and set aside. 1 pound of bulk sweet Italian sausage Cook the sausage in a large deep frying pan sprayed with a little oil. Brown the sausage over medium high heat. When the sausage is cooked, removed the sausage from the pan and drain the fat from the pan. Using the same pan sauté 1 medium onion, diced and 4 cloves of minced garlic. Cook until soft, about 3-5 minutes. Add 1 bay leaf and 2 Tbsp fresh sage (cut into very thin strips). Cook until half of the liquid evaporates, about 2 minutes. Add 1 cup of chicken or vegetable stock 1 cup of pumpkin or winter squash (which has been cooked and pureed) Continue to cook until the sauce starts to bubble. Add Read More […]

When I first saw this recipe a few years ago I knew I had to try it. We have always enjoyed my mother-in-law’s Surprise Cake and this recipe was very similar but with pumpkin! It is a very easy, no bake recipe, which makes a delicious, fall dessert. It’s pretty from the top and even prettier when you cut a slice! I’ve made it several times and it is always a big hit. It would be perfect for your Thanksgiving Table, a twist on the traditional pumpkin pie. Pumpkin Chocolate Icebox Cake Serves 12 (depending on the size piece!) Ingredients: 3 packages (8oz ea.) of cream cheese, room temperature 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1 can (15 oz.) pumpkin 2 tablespoons half-and-half 1/8 teaspoon salt 3/4 teaspoon pumpkin pie spice1 teaspoon vanilla extract 28 chocolate graham cracker sheets (12 oz. total) Unsweetened cocoa powder, for dusting Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of Read More […]

Years ago we moved from Connecticut to Florida. In Connecticut we were used to delicious pizza that you could have delivered to your house. When we first moved to Florida we could not find a decent pizza anywhere. As a result my husband learned how to make the most delicious pizza. It didn’t happen over night and we had many pizzas where the crust was too thick or too thin. However it didn’t take long for him to perfect his pizza. I am so glad he did because now that we live in Vermont we once again live in an area where good pizza can be hard to find and not close by. Not only is making your own pizza fun but it is much cheaper than delivery pizza. Feel free to make lots of dough, as the extra will keep well in the freezer. It’s wonderful to be able to grab a frozen hunk of dough, thaw it and roll it, and create toppings from whatever you have in the pantry or fridge. Here is the recipe my husband uses: Pizza Dough 2 cups all purpose flour 1 ¼tsp instant yeast ¾ tsp salt 1 Tbsp olive oil ½ -¾ cup Read More […]

Remember those candied nuts I made earlier this week? They are a wonderful addition to this Pear and Bleu Cheese Salad. This salad is a perfect fall salad, use fresh spinach you may still have growing in your garden. Ingredients: 1 head of spinach or about 10 oz of fresh salad greens 1 red onion, thinly sliced 1-2 pears, thinly sliced ½ cup blue cheese, crumbled ½ cup candied pecans or walnuts (see Tuesday’s blog for the recipe!) 1 avocado, cubed (optional) ¼ cup dried cranberries (optional) Dressing: ¼ cup maple syrup ⅓ cup apple cider vinegar ¼ cup olive oil ⅓ cup mayonnaise ¾ tsp sea salt ¼ tsp ground pepper   Layer the greens, onion, pears, blue chees and, pecans. Add avocado or dried cranberries as desired. Blend the dressing ingredients together in a blender. Pour over the salad just before serving. Enjoy! Linked to: TheBestBlogRecipes, MyTurnForUs, NotYOurOrdinaryRecipes, RattlebridgeFarm, FoodieFriday, FridayFavorites, JustWingingIt, AnnKroeker, WeekendPotluck, WeekendWonders, FoodieFriendsFriday, RealFoodFriday, TownsendHouse, FrugallySustainable, JugglingActMama, DessertNowDinnerLater, FeedMeFriday, CheeriosAndLattes, CallMePMC, SixSistersStuff, WillCookForSmiles, AngelsHomestead, CreativeHomeAndGardenHop, TheWonderingBrain, ChurchSupper, MyMixingSpoon, MySweetAndSavory, MakeAheadMealsForBusyMoms, FlourMeWithLove, TumbleweedContessa, AddictedToRecipes, NourishingJoy, TheChickenChick, AdventuresInMindfulLiving, FeedingBig, OurDelightfulHome, TheGatheringSpot, KatheWithAnE, NaptimeCreations, InsideBruCrewLife, MandysRecipeBox, AHumbleBumble, TuesdaysTable, TableForSeven, AnyonitaNibbles, HungryLittleGirl, AllSheCooks, RivertonHousewives, FullPlateThursday, MommyOnlyHas2Hands, EasyLife

Are you a fan of spiced nuts? How about candied nuts on top of a salad? Spiced and candied nuts made great gifts. They are also a delicious, portable snack. Did you know you could make them yourself? Here are a few recipes for a no-fail method for a crunchy treat that will take you minutes to make in your kitchen! If you have a membership to a food club like Costco or BJ’s I would suggest stocking up on a large bag of nuts. My favorites are peanuts or pecans. You could also use almonds or cashews. You can make the nuts sweetened or spiced depending on whether you are using cinnamon and sugar or spices such as cayenne pepper and garlic salt. Try a few of the recipes, enjoy them as a family or give them away as gifts! Friday I will share a recipe using candied nuts on a salad! Candied Pecans 1 egg white 1 Tbsp. water 1 pound of pecans or walnut halves or pieces ⅓ – ½ cup sweetened (I used ⅓ cup maple syrup) Pinch of salt ½ tsp. cinnamon 1 tsp. vanilla Beat egg white together with water until it becomes stiff Read More […]

Many of you are aware of the Harvest of Health Bundle of books available this week only at a great discount. One of the books I’ve been enjoying is called A Paleo Pumpkin Thanksgiving. This is not a long eBook but every recipe is a winner. From Pumpkin Spice Latte to Pumpkin Spice Pot Roast there is something for everyone, whether you are looking for a recipe for Thanksgiving or to just enjoy this fall. I decided to make a batch of the Pumpkin Pie Muffins and were they ever delicious! Pumpkin Pie Muffins ¾ cup organic pumpkin puree ½ cup coconut flour ½ cup coconut oil, melted 6 eggs 2 tsp organic  vanilla ¼ cup organic  raw honey, melted 2 tsp pumpkin pie spice ½ tsp homemade baking powder (no cornstarch) Handful of walnuts 2 Tbsp coco powder (optional for chocolate muffins) Preheat the oven to 400 degrees F. Sift the coconut flour and spices together, then add the baking powder. In a separate bowl, mix all the remaining ingredients except the walnuts until well blended. Add the sifted flour and spices to the pumpkin puree. Mix well and divide the batter between the muffin pans and sprinkle with Read More […]

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