Pumpkin Dip

I love all things pumpkin. But when you get to dip cookies and apples in all things pumpkin, it's even better. This is a unique take on a pumpkin dessert. It's great with low-fat cream cheese; that's usually how I've always made it.

-1 (15 oz) can pumpkin puree

-2 (7 oz) marshmallow fluff

-1 (8 oz) package cream cheese, softened

-pumpkin pie spice to taste ( I like A LOT! )

Use an electric mixer to mix the pumpkin and softened cream cheese together. Fold in fluff and pumpkin pie spice. Serve with ginger snaps, molasses cookies or vanilla wafers, apple and pear slices.

Baked Brie with Mango Chutney

Oh, mama. That's just about all there is to say about this appetizer. Or, if you're me... dinner.

-1 large wheel brie cheese (use double cream)
-1/2 bottle mango chutney
-Curry powder

Preheat oven to 350. Place brie in a baking dish and sprinkle with curry powder. Use as much as you'd like - I used a lot. Pour chutney over top and bake for about 25 minutes until cheese inside the rind is completely melted. Serve with apples, crackers or sliced French bread.

Chicken Carbonara

Every time I make this dish, Chris says he would marry me all over again. It's darn delicious. Oh the rich and creamy sauce is to die for! Quite a bit of prep, but TOTALLY worth it. And it feeds an army. You could cut the recipe in half, but I like to make it all at once, and freeze the other half in a separate casserole dish.

Chicken:
1 cup EVOO
1 cup hot water
1 tablespoon Italian seasoning
1 tablespoon chopped garlic
2 lbs boneless chicken strips
1/4 cup crumbled bacon

Sauce:
1 cup butter (yep, a whole cup!)
1 1/2 teaspoons chopped garlic
3 tablespoons crumbled bacon
3 tablespoons flour
1 cup grated parmesan cheese
4 cups heavy cream
4 cups milk
1/2 teaspoon black pepper
1/2 teaspoon salt

Topping:
3 tablespoons romano cheese
3 tablespoons parmesan cheese
1 3/4 cups shredded mozzarella cheese
1/2 cup breadcrumbs (panko are the best here)
1 1/2 teaspoons chopped garlic
1 1/2 tablespoons melted butter

2 lbs. cooked pasta (thicker noodle - linguine, fettucine)

Preheat oven to 350ºF.

Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips. Cover and refrigerate for at least 30 minutes.

Melt butter in an extra large skillet/saucepan (you'll be adding in the pasta and chicken later) over medium heat. Add garlic and bacon. Sauté for 5 minutes, stirring constantly.

Add flour, Parmesan cheese, heavy cream, milk, pepper and salt. Use a whisk to whip all ingredients together. Bring to a boil. Reduce heat to low and allow to simmer.

Combine Romano, Parmesan, mozzarella, breadcrumbs, chopped garlic, melted butter in a mixing bowl. Stir until well blended. Set aside.

Preheat skillet. Add chicken mixture to pan. Add garlic and bacon. Cook chicken on both sides.

Add chicken (oil and all) to the cream sauce. Stir until well blended. Add in cooked pasta. Place in greased 9x13 glass dish.

Evenly distribute topping over chicken. Place in broiler until top is golden brown (just a few minutes).

Serve immediately, enjoy and then go hibernate!

Shredded Buffalo Chicken

Football season is upon us. And I have a new crowd-pleasing crockpot favorite. I love the taste of buffalo chicken, but those of you who know me know I can't eat meat off the bone. (Yuck.) This chicken is great on wrap or sandwiches with a little shredded cheddar, but would also be great on a buffalo chicken pizza, even nachos. And no deep-fat frying!

-4 boneless, skinless, uncooked chicken breasts
-1 bottle wing sauce
-1 packet ranch dressing mix
-2 tbsp butter

Place chicken in crockpot. Whisk together wing sauce and ranch dressing mix; pour over chicken. Cook on low 6-8 hours. Add butter to the sauce, and use two forks to shred the chicken. Don't be tempted to skip the butter, as I was. It gives the sauce a really nice texture. So good!!

Lemon Cream Chicken Pasta

Rob told me this tastes like something he'd order at Macaroni Grill. This might be the highest compliment he's ever paid my cooking. (Yes, around here Macaroni Grill is haute cuisine. :o) Don't judge, we don't get out much.)

I made this dinner for my mother-in-law for her birthday. It's easy enough for a weeknight dinner, but tastes like a "special occasion" meal.

-1 (8 oz) box penne pasta
-3 boneless, skinless chicken breasts, cooked and chopped (see below for how I prepare mine.)
-2 (14.5 oz) cans chicken broth
-1 cup heavy cream
-zest of one large lemon (zest before you juice it)
-juice of one large lemon, about 1/4 cup
-1 tsp garlic powder
-fresh cracked pepper to taste
-grated Parmesan cheese
-fresh chopped parsley

Bring chicken broth, garlic powder and pepper to a boil. Add lemon juice and pasta. Cover and simmer until all the liquid is gone, about 20-25 minutes, stirring occasionally*. Remove from heat, add chicken and stir in cream and lemon zest. Heat through, about 5 minutes. Top with grated parmesan cheese.

*You may fear soggy pasta boiling it this long. I certainly feared it. But, the pasta just tasted really darn good and was the perfect texture. I used Barilla Plus; our fav.

I think this would also be great with roasted grape tomatoes or roasted asparagus stirred right into the pasta. Will try that next time.

Chicken, Broccoli & Cheese Bake

Easy, healthy and yummy. This casserole makes the perfect weeknight meal because it is so quick to put together. Our beloved Jen made this one night and I've been hooked ever since. Ellie loves this meal, too, especially since it has "trees" in it. (Trees are codeword for broccoli around here.) Enjoy!

-1 box Stovetop cornbread stuffing
-3 boneless, skinless chicken breasts, cooked & cubed (I sprinkle mine with garlic salt, pepper and a little olive oil, cover and bake at 375 for 30 minutes.)
-2 cups fresh broccoli florets
-1 can cream of chicken soup
-1/3 cup sour cream
-2 cups cheddar cheese
-fresh cracked pepper

Prepare stuffing according to package directions. In a large bowl, mix together soup, sour cream and pepper. Stir in broccoli and chicken. Pour into a 2-quart baking dish and top with stuffing. Baked, covered, at 375 for 20 minutes. Remove cover, top with cheese and bake an additional 10 minutes until cheese is melted and bubbly. Yum, yum!