Pumpkin Curry Macaroni and Cheese

It's finally FINALLY cooled back down here in SoCal. While everyone back home was talking about rainy days and drinking hot cider, I was over here on the west coast dying from the insane dry heat we were getting. Nothing says fall more than wearing summer dresses and drinking iced coffee.  So, needless to say, I was really happy when the temperature started to dip into the 70's and immediately started pulling out my cans of pumpkin.

While most people view the fall as time to break out pumpkin spice things, I always look to the pumpkin itself. I love finding recipes that use pumpkin puree as part of the ingredients in a savory dish. This recipe was one that I was really excited to try because the Mister loved mac and cheese, and I'm a huge fan of curry dishes. So, the fact that it combined the two and incorporated pumpkin into the mix was a complete win.

recipe adapted from Flavor Mosaic

• 2 cups of elbow macaroni
• 2 Tablespoons butter or margarine
• 3 Tablespoons all-purpose flour
• salt and pepper to taste
• 2 cups Half and Half
• 1 ½ teaspoons curry powder
• 1 cup pumpkin puree
• 2 cups shredded Mozzarella cheese, divided
• ½ cup panko bread crumbs

1. Preheat oven to 350 degrees F. Cook the pasta to al dente in a large pot following package directions. Drain cooked pasta, then return to pot.
2. In a large skillet or saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Pour in Half and half. Cook and stir over medium heat until slightly thickened and bubbly. Stir in curry powder. Stir in pumpkin and 1 cup mozzarella until cheese is melted. Stir cheese sauce into pasta to coat. Transfer the macaroni and cheese to a2-quart rectangular baking dish that's been sprayed with cooking spray.
3. Sprinkle the remaining mozzarella over the pasta. Sprinkle the bread crumbs on top of the cheese. Spray with cooking spray.
4. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.

Parmesan Pumpkin & Spinach Quinoa

It's finally cooling down here (as much as So-Cal can cool down) and I'm loving it! I've been pulling out all of my fall favorites and looking for new ones to add to the list. This just so happens to be one of the new recipes I am adding to my must-have fall favorites. It was delicious and super easy to make. Plus, when you eat it you just feel like it's fall outside, whether you are looking at the beautiful leaves changing colors or at palm trees.

Did I mention that this was super easy to make? I made this within half an hour, transferred it to my slow-cooker, put it on the keep warm setting, and it was waiting for The Mister and I after our softball game. Plus, the leftovers are just as good when they are heated up. I'm pretty sure I devoured the leftovers in record timing. If you want something that's super healthy, hearty, and screams fall... than you have got to try this recipe.

 recipe adapted from ifoodreal

• 1 cup quinoa, uncooked
• 1 large onion, finely chopped
• 1 large garlic clove, minced
• 1 tbsp olive oil, extra virgin
• 1 cup pumpkin puree
• 3 cups vegetable stock
• 1 tsp ground black pepper
• 3/4 cup Parmesan cheese, shredded
• 4 handfuls baby spinach leaves

1. Cook quinoa as per package instructions and set aside.
2. In the meanwhile, preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent, stirring occasionally. Add pumpkin puree, vegetable stock, pepper and bring to a boil. Reduce heat to low and let the sauce simmer for 5 minutes uncovered.
3. Stir in Parmesan cheese until melted. Remove from heat and add quinoa and spinach. Stir gently to combine. Adjust thickness with extra chicken stock if desired. I like my quinoa saucy and hot. Because of Parmesan cheese, liquid separation with time is normal. Just give it a good stir. Serve hot.

Gnocchi in a Spicy Pumpkin Sauce

Fall has finally come back around but unfortunately for me, I don't get to experience it. I don't get to see the leaves change colors, mainly because there are no trees here. There are also no pumpkin patches or apple orchards nearby and their idea of apple cider is a jug of apple juice with "apple cider" written on the front. So needless to say when it comes to the feel of fall, this place is lacking.

Pumpkin Pie

I always make my pie from a can. This year I decided to make it from scratch and used one of the pumpkins that my husband had grown. I have got to be honest, it was a lot of work. However, it was worth it, the pie melts in your mouth and is full of flavor. If you do not want to make it from scratch you can use the same measurements but with canned pumpkin and you will be fine. Pumpkins used for pies are under 6 pounds because they are sweeter. If you do not have a small pumpkin you can do what I did and add 1 c. of sugar instead.

Roasting the pumpkin

1. Rinse the pumpkin under warm water, removing any dirt or debris
2. Cut the pumpkin in half on a large cutting board, with a sharp knife
3. Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge
4. Lay the pumpkin face side down in a large baking dish
5. Cover with 1/4 inch water
6. Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
7. Remove from oven and scoop out insides, discarding skin

Pie Recipe

• 1 (9inch) unbaked deep dish pie crust
• 3/4 c white sugar (if using larger pumpkin do 1 c.)
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 tsp. pumpkin pie spice
• 2 eggs
• 1 (15 oz) can of pumpkin puree OR 1 c. of pumpkin puree
• 1 1/2 c. milk

1. Preheat oven to 425 degrees
2. Combine sugar, salt, cinnamon, and pumpkin spice in a small bowl.
3. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar- spice mixture. Gradually stil in milk. Pour into pie shell.
4. Bake 15 minutes. Reduce heat to 350 degrees and continue to bake for 40-50 minutes or until a toothpick inserted into the center come out clean.
5. Cool on wire rack for 2 hours.

Pumpkin Dump Cake

This was my first time making this recipe. I had this a couple of years ago at a military wife recipe swap. It is by far the easiest thing you can make, the name says it all. It is perfect for someone who is not overly comfortable with baking and measuring. You really cannot mess this one up. I had a problem getting mine out of the pan easily so I stuck the pan in the refrigerator for 20 minutes and it came out in squares pretty easily.

• 1 (16 oz) can pumpkin
  
• 1 (12 ox) can evaporated milk
• 3 ggs
  
• 1 1/2 c. sugar
• 4 tsp. pumpkin pie spice
• 1 package yellow cake mix
• 1 c. margarine, melted

1. Preheat oven to 350 degree. Grease bottom of 13x9 pan.
   
2. Mix first five ingredients together in a large bowl. Pore into prepared pan.
3. Sprinkle dry cake mix evenly on top of the pumpkin mixture. Drizzle with melted butter.
   
4. Bake for 50-55 minutes or until golden brown. Cool completely. Refrigerate leftovers.

I am participating in the Share our Strength 12 Days of Sharing. When you click on the link above and make a donation you are eligible to win prizes like a Cuisinart 5.5 Quart Stand Mixer.

Don't forget to check out the Virtual Cookie Jar to see the other tasty recipes.

Healthier Pumpkin Muffins

I made these this weekend and they came out great. I love when fall rolls around, it is the perfect time to eat everything pumpkin and drink hot cider. This recipe makes 2 dozen. If you do not like craisins, I am sure you could swap it out for any dried fruit and it would work just the same.

• 1/2 c. craisins
• 1 c. flour
• 1c. wheat flour
• 1/4 c. wheat germ
• 1 1/2 c. sugar; I used half sugar half truvia
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 3/4 tsp. nutmeg
• 3/4 tsp. cinnamon
• 1/2 tsp. pumpkin spice
• 3 eggs
• 1/2 c. unsweetened applesauce
• 1/2 c. walnuts; chopped

1. Preheat oven to 350 degrees. Grease muffin pans, or line with paper muffin liners. Soak craisins in hot water for ten minutes to plump, then drain.
2. In a large bowl, combine the flours, sugar, baking powder, baking soda, wheat germ, salt, nutmeg, cinnamon, and pumpkin spice. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add the dry ingredients to the wet mixture and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
3. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. 

This recipe is linked to 
RBF Foodie Friday
Friday Favorites 
SL&E Foodie Friday