Pasta with Pumpkin Cream Sauce and Crispy Sage

Not sure there's any bowl of pasta that's much more satisfying than this, Pasta with Pumpkin Cream Sauce and Crispy Sage!

I used a fresh spinach tortellini here, but any pasta would do...

If your sauce seems too thick, you can easily thin it out with some milk, to keep with the creamy consistency (while not adding additional cream) or even a chicken or vegetable stock would work just fine.

The fried sage, toasted walnuts and freshly grated cheese on top ~ pulls the entire dish together!

Show them you love them and make this tonight!  You'll find my recipe here at SheKnows: Pasta with pumpkin cream sauce and crispy sage

Halloween food idea ~ Mini scream face pizzas

Two English muffins or a piece of store bought Naan bread will form the shape of the face for these individual mini Scream Face Pizzas.

If you're making for a group of kids, either construct the pizzas and place them on an oven sheet - show them the pan with the pizzas uncooked and then again after they're cooked - so they can see how the cheese melted and the scream face formed.

Or... cook them right before kids arrive, turn off the oven and allow them to keep warm in the oven until ready to serve.

Or Plan C... let the kids get involved in the making of the scream face pizzas!  Have a contest for...scariest face, most like the original scream face, silliest face, messiest face...etc....

Have Fun and Happy Halloween!!!  You'll find the how to here at SheKnows: Mini Scream Face Pizzas

Mini caramel apple bites

Feeling the need to redeem myself after, Ralphy the barfing pumpkin. These mini caramel apple bites are the polar opposite...

When I was finished making this plate here, I was half expecting the Queen of England to walk through my kitchen door to place an order.  Now I know...she probably has someone do that stuff for her...but in my imagination, it was her....and she wanted a lot!

So many ...that I was going to have to move to England and open up a quaint little shop where all I do is make these darling little candies for the Royal family... and they just keep handing me sacks of gold for payment!

Kate would become a regular and my best'est friend!

She would share her clothes with me (because in my fantasy we wear the same size) AND let me borrow her riding boots - then give me a few pairs because she, "has so many and we ARE bff's!"

I don't bake or make sweet things very often...so when I do...and it's easy..AND they turn out cute...I'm quite impressed with myself.

So anyway....these are a super adorable (for real ONE bite) treat! They look so pretty when plated and the topping choices are endless! In my experience, the crushed peanuts did the best job of holding up and keeping the caramel in place.

A great idea for any kind of autumn party (Kids, adults or Royalty!!!)...you'll find the recipe here at SheKnows: Mini caramel apple bites

Barfing pumpkin Jack-o-lantern with a simple chili cheese dip

When I mentioned to my mom that one of my assignments for SheKnows, was to make and photograph this barfing pumpkin, the phone went silent on the other end....then...

"Oh, Carolyn... that's disgusting! You're not for real, right?"

"Ummm, yes, I have to carve a pumpkin into a Jack-o-lantern and make it look as if it's throwing up cheese dip."

Usually my mom is full of suggestions...recipe tips, photo staging ideas, etc, etc... but not for this one...

I imagine the feeling I had at that moment, was the same an adult son or daughter might feel when they tell their parent(s) they're doing porn to, "make ends meet...."

I could hear her thinking...'what if my friends see it? What will I say?"

"But mom, they're paying me to do this...I think it might be fun...."

"Well... you do what you have to do... and that's enough talk about that...."

So here he is. We named him Ralphy (get it?). The kids, husband and I grew attached to Ralphy while he was in our home.

He's gone now.  Only survived a few days after this throwing up episode...shriveled up and is now back outside - one with earth.

Who knows? Maybe next year we'll have some mini Ralphys sprout up from the ground?  That would be nice...

So if you're hosting a Halloween Party this year...this barfing pumpkin's a must!

Some will love him! Some will hate him! You might even lose a few friends....

Luckily for me...my mom is my mom...I am her daughter and well, in this case, you can't choose family.

She's stuck with her, 'gourd barfing carving 3rd born' ...till the end. (At least I carve with my clothes on.  .............I mean...most of the time...)

You'll find the, "how to" here at SheKnows:  Barfing pumpkin chili cheese dip

Basic Chicken Meatballs with Orecchiette in a Pumpkin Sage Cream Sauce

OCTOBER = Husband's Birthday, Daughter's Birthday, Son's Birthday, Wedding Anniversary and Halloween ~ OR ~ poorest, fattest, busiest month E.V.E.R. :)

Basic Chicken Meatballs with Orecchiette in a Pumpkin Sage Cream Sauce

*these quick and easy Chicken Meatballs require no chopping or dicing and are perfect for kids and adults! Serve as mentioned here or with your favorite sauce!

Basic Chicken Meatballs

1 lb ground chicken
1 egg
2 pieces soft wheat bread (white would be fine)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried parsley
1/4 cup Parmesan cheese (plus more for garnish)
1/4 tsp kosher salt
about 4 grinds fresh black pepper
2-4 T olive oil

1/2 lb Orecchiette Pasta (cooked aldente)

Click on the following link for the Pumpkin Sage Cream Sauce  (if you would like to lighten it up a bit - use half and half and omit the butter) *I also added a touch of freshly grated Nutmeg to the sauce for a little extra something :)


Directions:

Preheat oven to 350.

In a large bowl add all ingredients except for olive oil and mix together well with two spoons or super clean hands.  Once mixed together form the mixture into meatballs and place on a plate.

In large pan, (I used cast iron) heat up your olive oil until hot (about 3 minutes) add your meatballs and allow them to sit undisturbed so they can brown and crisp ~ about 2-3 minutes. Flip over to brown the other side, again 2-3 minutes.

Place all browned chicken meatballs in an oven-proof pan and finish cooking in the oven about 6-8 minutes or until the center is HOT and no longer pink.

PLATE IT:
Coat your cooked pasta with the Pumpkin Sage Cream Sauce then place on a plate. Top with Chicken Meatballs and garnish with shaved Parmesan and sage leaves if desired. (Obviously you can coat the Chicken Meatballs with the sauce too, but I like to see the meatballs atop of the pasta thus adding contrast to the dish.)  Enjoy!

Mashed Butternut Squash with Crispy Bacon and Shallot ~ The Perfect Autumn Side Dish!

This adorable side dish is perfectly delicious for autumn!

Roasted Pumpkin Seeds ~ Anxiety Ridden Pumpkin Carving

For me...carving pumpkins does not come without anxiety.  It stems back many years...decades really. 

You see, both my sisters are amazing artists.  When we were little girls and carving night arrived, the two of them (like a pretty pair of Edward Scissorhands) would sculpt the perfect Jack O'Lanterns... blue ribbon worthy and chock full of, "spooky personality!"

Before I could even carve my first pumpkin eye, their masterpieces would be prominently displayed on each side of the front door... drawing accolades and praise from neighbors, family and friends.  (Martha Stewart ringing for their secrets.)

Sadly, my pumpkin ended up sitting in the backyard...alone...partially covered by branches and leaves...its eyes, nose and mouth difficult to decipher.

Sigh. 

The funniest thing is, there's actually a picture of me when I was little, sitting on our front porch proudly clutching (right smack in my lap) one of my sisters' masterpiece pumpkins!  I recall (in that little girl head of mine) thinking, "history will be blurred here!  Everyone will believe this pumpkin is/was... mine... MINE... ....MINE!!!"

What I didn't realize was that my f'UGLY pumpkin sat clear as day in the background - the sun hitting its face just so - as to make it the focal point of the whole entire photo!  (Not the adorable little...ARTISTICALLY GIFTED...blond girl rocking bouncy, beautiful pigtails!)  

Double Sigh, Foot Stomp!

So anyway...here's the Jack O'Lantern my daughter and I carved today. Despite its odd mouth (something went awry) I think I've come a long way.

P.S.: my husband (who is not feeling well) carved his pumpkin tonight too (after we did ours) and my darling daughter exclaimed, "Look Mommy! Daddy carved a "real" Jack O'lantern! The kind I've always wanted...with the squiggly mouth!"

Kick me while I'm down why don't you.

Here are the seeds we roasted. Happy Halloween!

Roasted Pumpkin Seeds

Seeds from 1 large pumpkin (1-1/2 cups)
Spices ~ Here I used a similar spice mix I like to use on roasted chickpeas...salt, garam marsala, touch of garlic powder, chili powder and bit of cinnamon.

Directions:
Preheat oven to 350.

Rinse, clean and dab dry the pumpkin seeds.

Spray roasting pan with non-stick cooking spray.

Sprinkle seeds with salt and/or spices of your choice.

Place seasoned seeds in a single layer in pan.

Roast seeds for about 15 minutes, shaking once during cooking.

Let cool before eating - they're better when at room temp! Crunchy, salty, sweet!

They were a HUGE hit! 

Whole Grain Pasta with Sage Sausage and a Pumpkin Sage Cream Sauce ~ Hornswoggled!

Has the whole world gone MAD with pumpkin fever?!

I ran to the grocery store on Saturday afternoon, simply to "grab a few things" and...

OK... before proceeding I have to come clean...

"Grab a few things" in my world translates,  "I need a break from these children and so I'll be 'right back' with the basics we desperately need to survive!"  Milk, eggs, bread, butter...etc....

My sense of urgency and willingness to, "head to the store, for the sake of our family's well being"  leaves my husband appreciative...at first.

When he realizes (well after I'm gone) ...we have 3/4 gallon of milk, a loaf of bread, five sticks of butter, ten eggs and there's a suspicious odor wafting from our son.... it's clear he's been HORNSWOGGLED...left behind with two wide-eyed, attention seeking children! 

One...who wants Daddy's full participation in a puppet princess tea party... and the other... in desperate need of a CODE RED diaper change!  With College GameDay featured in the background... it's a father's perfect storm!

By the time my "little escapade" comes to light...it's too late!  I'm already leisurely strolling down the produce aisle with the next issue of Bon Appetite... my cell phone ringer 'mysteriously' placed on silent.

I might as well be at the spa...that's how much I enjoy grocery shopping...alone!

Which brings me back to PUMPKIN.

While out the other day I noticed EVERYTHING is flavored with the popular gourd ....pumpkin cream cheese, pumpkin coffee, pumpkin bagels, pumpkin flavored crackers?! I decided to ride the wave (once again) and make this, Whole Grain Pasta with Sage Sausage and a Pumpkin Sage Cream Sauce. 

The dinner was amazing!

My sister picked up the recipe from one of her friends in her Book Club (who adapted the recipe from Rachael Ray).  I compared the recipes and loved her changes!

I made a few changes too... and let's just say this Pumpkin Sage Sausage Pasta (along with a six-pack of pumpkin flavored beer) more than made up for my sneaky escape!

Whole Grain Pasta with Sage Sausage and a Pumpkin Sage Cream Sauce

Adapted from "Pumpkin Sage Pasta"...a Rachael Ray Recipe

6 sweet sausage links, cut into 1 inch pieces (I used Jimmy Dean Ground Sage Sausage, 16 ounces)
1/2 - 1 onion, diced
10+ springs sage - chopped lengthwise
3-5 garlic cloves, diced
1 c. dry white wine
1 bay leaf (if you have!)
1 15 oz. can pumpkin
1/4 c chicken broth
pinch of cinnamon and nutmeg
1/4 c light cream (I used heavy as it was all we had)
3/4 lb penne pasta - with grooves (I used Barilla Whole Grain Spaghetti)
Salt and Pepper to taste
Freshly shaved or grated Parmesan cheese on top (optional)
What about toasted pine nuts on top??? (thought about it, but didn't do it - might be awesome!)

DIRECTIONS:
Make pasta according to package directions. Brown sausage and drain. In same pan (take a paper towel and remove some grease if too greasy) brown garlic and onion, then add the wine. Add pumpkin, chx. stock. Add sausage, sage, spices, incl. pepper. Add cream and stir and keep on low if waiting to serve.

Remove from heat if you have 1/2 hour to go b/f dinner. Before serving, add pasta and stir to coat keeping flame on low. Salt and Pepper to taste if needed. Crushed red pepper flakes if looking for more heat.

Photos from the Pumpkin Farm - PROOF!

Today's post...proof that The Competitive Pumpkin Picking Story was not made up!

Gives me chills!

The Starting Line!

Pumpkins on the horizon...



I'm trying my best Mom!




Hmmm, that one over there looks nice too...



I'm cold and tired but can't give up!

Stay the course, stay the course! Potty breaks are for the weak! Thank goodness for diapers!



Pumpkin Pie Bars ~ Competitive Pumpkin Picking!

As we turn the corner my palms get sweaty. The kids carry on in the back of the car...their aloofness to the upcoming event irritates me. Don't they understand we're building a family tradition? The crowded parking lot elicits panic...we should have gotten here early!

There's a vast sea of orange and green. There are people everywhere! They're selecting pumpkins and placing them in wagons. I'm contemplating ownership rights.  I hardly think a wagon ride constitutes a pumpkin being off the market...please. 

I check my pockets one last time ensuring I still have my cash. No credit cards accepted. (One year we learned THAT the hard way.) The air smells of gourds and dirt. Now the kids are excited!  It's exhilarating to be alive!

Along with picking up the Thanksgiving bird and the spiritual event that is selecting our tree...the annual trip to the pumpkin farm ranks up there with those outings that transform me from... "loving wife and mother of two"...into a competitive, crazed lunatic who sees "little Sally Smith"  - over there - as my greatest competition!

I morph into all of the following...

THE PESSIMIST: I'm sure the best ones are already gone!

THE OPTIMIST: But the weather has been dry, so there should be a bounty of beauties!

THE SCOUTER: What's that... a birthday party?! There must be 15 kids...that's 30 adults! Could equate to 45 pumpkins! Good God people that's pumpkin picking gluttony!

THE PLANNER: OK family...everyone split up and take a corner of the field... gather the best pumpkins you can find and meet back here!

THE CHECK AND BALANCER: Oh wait, you're 4 and you're only 2... change of plans...boys go one way, girls go the other!

THE OPTIMIZER: If we're forced to double up (because of our age) we're covering half the amount of ground - we must be twice as efficient!

THE MOTIVATOR:  Size...shape...carving properties...it ALL matters....remain focused and stay the course!  Potty breaks are for the weak!

THE JUDGE: Out. Out. In. Really, who picked this one...Out! In. In. Ugh!

In the end we all get our favorite pumpkins. My husband's... tall, skinny, symmetrical. Mine... large, round, plump. My daughter's... medium, lopsided, long curly stem. My son...baby gourd in one hand, fist of dirt in the other. An instant nuclear pumpkin family whom we're emotionally attached to and can't wait to bring home to display on our porch... 

And there...on the porch... the chosen ones will sit.... until we cut them open to toast their seeds and roast their flavorful innards!  After all...what's Halloween....without a little gore!

(This is just the beginning of my Halloween posts...I can't control myself...I love this time of year!)
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I came across these Pumpkin Pie Bars on a fellow food bloggers site. Jennifurla at Indigo's Sugar Spectrum featured them a few weeks ago and I was sold at first glance!  If you haven't already checked out her blog...do so because it's wonderful!

This fun spin on the classic pumpkin pie, is simple to make (even for a self proclaimed non-baker) and amazingly delicious! Make them this season for sure!

Pumpkin Pie Bars
By: JRR AllRecipes.com
via the blog Indigo's Sugar Spectrum

1/2 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
2 eggs
3/4 cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.

3.Bake in preheated oven 15 minutes, until set.

4.In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.

5.Bake in preheated oven 20 minutes (mine set at 30 minutes), until set. Let cool before cutting into squares.