Pumpkin Cream Cheese Spread

ingredients

• 1  8-ounce  package cream cheese, softened
• 1/2  cup  canned pumpkin
• 1/4  cup  sugar
• 3/4  teaspoon  pumpkin pie spice
• 1/2  teaspoon  vanilla

directions

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. 

Pumpkin-Shrimp Bruschetta

ingredients

• 20    fresh or frozen peeled and deveined jumbo shrimp in shells
• 1  cup  canned pumpkin
• 1/2  cup  crumbled goat cheese, at room temperature (2 ounces)
• 1  tablespoon  lemon juice
• 1  tablespoon  honey
• 1  cup  arugula
• 1/2  cup  finely chopped red onion
• 1/2  cup  toasted pumpkin seeds*
• 1/4  cup  bottled Italian vinaigrette salad dressing
• 20  3/4-inch-thick slices  baguette-style French bread
• 2  tablespoons  olive oil
• 2  ounces  Parmesan cheese, shaved (optional)

Directions

1. Peel and devein shrimp, if desired, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.

2. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.

3. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.

4. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.

5. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.

5 Minute Chocolate mug Cake

Ingredients

- 4 Tablespoons flour - 4 Tablespoons sugar - 2 Tablespoons cocoa - 1 egg - 3 Tablespoons milk - 3 Tablespoons oil - 3 Tablespoons chocolate chips (optional) - A small splash of vanilla extract - 1 large coffee mug (microsafe)

Instructions

Add dry ingredients to mug & mix well. Add the egg & mix thoroughly. Pour in the milk & oil & mix well.

Put your mug in the microwave & cook for 3 minutes (high)@1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little & tip it out onto a plate, if desired.

When cooled, top with whipped topping or sprinkle powered sugar over the top.

Linguine with Fried Zucchini and Ricotta

Ingredients:

2 lbs small zucchini
1/2 cup olive oil
4 garlic cloves, thinly sliced
Salt
Pepper
1 lb linguine
1/2 cup freshly grated Romano cheese
8 ounces whole milk ricotta cheese

Preparation:

1 – Scrub zucchini and blot dry with paper towel. Trim both ends and cut into 2-inch lenghts. Slice again lengthwise into 1/2-inch widths. Layer zucchini slices on a platter with paper towels between layers to absorb moisture.

2 – In a large skillet, heat olive oil over medium-high heat until haze forms. Add garlic and saute, stirring constantly, until very lightly golden. With a spoon, remove garlic and reserve. Fry zucchini in two or three batches until golden on both sides. Transfer to a platter lined with paper towel. Season with 1 teaspoon salt and pepper. Remove pan from heat and let oil cool a little; return garlic to pan. Set aside.

3 – Cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente. Drain pasta in colander and transfer to a bowl; very quickly toss with oil-garlic mixture. Toss pasta again with half of the fried zucchini and romano cheese. Place individual servings of pasta in bowls and place 3 or 4 slices of fried zucchini on top of each. Spoon 2 Tablespoons of ricotta on top of zucchini. Serve with remaining ricotta and additional grated Romano cheese.

Grilled stuffed pork chops

Ingredients

1/2 cup kosher salt

3 tablespoons sugar

1 tablespoons light brown sugar

2 quarts water

4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone

2 slices bacon, chopped

2 stalks celery, minced

1 small onion, minced

2 cloves garlic, minced

1 tablespoon freshly chopped rosemary leaves

1 tablespoon freshly chopped sage leaves

2 tablespoons freshly chopped parsley leaves

2 1/2 cups crumbled cornbread

1/4 cup dried cranberries

1/2 cup chicken broth

Salt and freshly ground black pepper

Directions

Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. 

Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.

In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic 

to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley 

after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.

In a large bowl add cornbread, dried cranberries and chicken stock. 

Stir in the cooked vegetable mixture. Mix well.

Preheat grill to medium-high heat.

Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. 

Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal 

temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Pumpkin Protein Cookies

Ingredients

3/4 cup SPLENDA® Granular

1 cup rolled oats

1 cup whole wheat flour

1/2 cup soy flour

1 3/4 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 cup pumpkin puree

1 tablespoon canola oil

2 teaspoons water

2 egg whites

1 teaspoon molasses

1 tablespoon flax seeds (optional)

Directions

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

In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.

Bake for 5 minutes in preheated oven. DO NOTOVERBAKE: the cookies will come out really dry if overbaked.