Penne with Chicken, Bacon & Pecans in Creamy Pumpkin Sauce

Happy Halloween and here's a recipe that is perfect for the spooky season (and beyond). I tried it for the first time last week and after some tweaking and additions, I thought it perfect. The unique flavor of pumpkin is not overpowering but lends creaminess and richness to the pasta and other hearty ingredients.

1 (16 oz) pkg penne pasta

1 (8 oz) pkg cream cheese, cut into cubes

1/4 cup butter

1 1/4 cups milk

1/2 cup freshly grated Parmesan cheese

1 1/2 cups canned pumpkin

1/2 tsp cayenne pepper

1/8 tsp ground nutmeg

1 tsp dried sage

Salt & pepper

8 bacon slices, divided

2/3 cup chopped onion

2 cups sliced mushrooms

1/2 cup chopped pecans, toasted

2 cups sliced cooked chicken breast

Cook pasta according to package directions. Drain.

Meanwhile, in a medium saucepan, melt cream cheese, butter and milk over medium low heat; stirring until smooth. Stir in Parmesan cheese and pumpkin; stir until cheese is melted. Add cayenne pepper, nutmeg, ground sage and salt and pepper to taste. Set sauce aside and keep warm.

Fry bacon until crisp. Remove from pan and drain on paper towel. Reserve 2 slices for garnish and crumble all 8 slices. In a small amount of bacon grease, saute onions and mushrooms until mushrooms give off their juice.

Combine cooked pasta, creamy pumpkin sauce, crumbled bacon, mushrooms and onions along with pecans and sliced chicken. Dish into individual serving bowls and garnish with remaining bacon. Makes 6-8 servings.

Soft Pumpkin Cookies with Caramel Icing

These cookies are the perfect duet of flavors - a little pumpkin with just enough caramel sweetness. I was a little hesitant to try them, just because I love a pumpkin cookie generously topped with cream cheese frosting, but I wanted to bake a new pumpkin cookie before Halloween. The result: The Huz couldn't get enough. Their softness charmed The Boy as well. So bake some up tonight. The recipe makes a ton to share and will allow your huz to have all his heart desires!

Cookie:

2 cups shortening

2 cups granulated sugar

2 cups canned pureed pumpkin

2 eggs

2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

4 cups flour

Icing:

6 Tbsp butter

1/3 cup evaporated milk

1 cup packed brown sugar

1 tsp vanilla extract

2 cups confectioner's sugar

For cookies, cream shortening and sugar together until light and fluffy. Stir in pumpkin and eggs; mix thoroughly. Combine remaining dry ingredients and fold into shortening mixture. Drop by heaping tablespoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 9-11 minutes.

While cookies are baking, assemble icing ingredients by placing butter, evaporated milk and brown sugar in a small saucepan. Bring to a boil over medium-low heat and stir until sugar is completely dissolved. Remove from heat and whisk in vanilla. Allow to cool completely and whisk in confectioner's sugar, stirring until icing is smooth. Icing will be thin.

When baked cookies are cool, turn each one upside-down in icing and allow to coat the top of the cookie. Turn right-side-up and place on a wire rack for icing to set. Makes 5 dozen cookies.

Roasted Butternut Squash Soup with Breadstick Bones

Ooo Scary! Actually there is nothing scary about these recipes - they are both easy and perfect fall comfort foods. For the breadstick bones I took a can of purchased breadstick dough and stretched each piece slightly. Tied a simple knot in each end to create that bone look. Bake as directed on package. Perfect for dipping in this velvety, mild-tasting squash soup or shall I say "bisque" because it's thick and warms one up on those crisp autumn nights.

Roasting the squash brings out the flavor. A must when cooking with autumn/winter squashes. I used two butternut squash which will yield 5-6 cups of roasted squash and this is what is needed for this recipe. To roast, simply slice each clean squash in half lengthwise. Cut off tops and bottoms of vegetable and scoop out the seeds. Brush lightly with olive oil and sprinkle with sea salt and fresh cracked pepper. Place cut sides down on a baking pan and bake at 350 for 1 1/2 hours or until squash is tender and mashes easily. Discard the squash skin.

2 large carrots, diced

2/3 cup chopped onion

3 Tbsp butter

3 cups chicken broth

1/2 tsp dried marjoram

1/4 tsp cayenne pepper

5-6 cups roasted butternut squash

1 (8 oz) pkg cream cheese, cut into cubes

Salt and pepper to taste

Saute carrots and onion in butter for 8 minutes. Stir in chicken broth and bring to a boil. Cook until carrots are tender. Add marjoram, cayenne pepper and roasted squash. Reduce heat and add cream cheese. Simmer until cream cheese is melted. Using an immersion stick blender or food processor, puree soup until smooth. Season to taste. Serve with breadstick bones or other favorite bread.

Creamy Caramel Apple Dip

This is the easiest, most delicious treat you'll fix this fall. My Dad has those apples at their peak and we've been downing them by the dozens...especially those Golden Delicious ones. Mmm. Thanks Pops!

2 (8 oz) pkgs cream cheese, softened

1 1/2 cups packed brown sugar

1/2 cup confectioner's sugar

1/2 tsp vanilla extract

Blend all ingredients together until smooth. Serve with fresh cut apple wedges.

Favorites: Soft Caramel Corn

Have you ever wondered if these two men are related? Perhaps even the same person?

I was thinking that when I was looking at Orville's picture on his box of popcorn.

But onto the recipe - the reason you clicked on this link, right? This is likely my most requested recipe. And quite possibly one of the easiest. People adore caramel corn. Call me nostalgic or just plain annoying, but I only make the gooey, buttery, sweet stuff during the autumn season. That's what makes it so special, right? Although I do enjoy a bag of Orville's Tender White microwave popcorn, my favorite and preferred brand for this recipe is Pop Secret's Homestyle microwave popcorn. It pairs perfectly with this recipe and you have less "old maids" as they say.

Soft Caramel Corn

1 cube butter (no substitutes)
1 lb light brown sugar
1 (14 oz) can sweetened condensed milk
1 cup light corn syrup

In a heavy 2-quart saucepan, combine all ingredients; cook over medium heat until mixture reaches 215-218 degrees. Stir frequently. Pour over microwave popped popcorn (4-5 bags).

If forming popcorn balls, cook to soft ball stage, around 224 degrees. This will make the caramel slightly firmer.

Favorites: Pumpkin Torte

Ah, pumpkin season! Whether it's sweet or savory, I make every pumpkin recipe I can between October 1st and Thanksgiving. It just wouldn't be the same any other time of the year. This beautiful dessert is easy to make and it's not a rich as one would think. We were all able to finish off a healthy-sized slice right after dinner today without incident. In fact, I think I may need to sneak another piece out of the refrigerator as soon as I'm done with this post...

1 pkg yellow cake mix

1 3/4 cup solid-pack pumpkin, divided (or use a 15 oz can)

1/2 cup milk

4 eggs

1/3 cup canola oil

1 1/2 tsp pumpkin pie spice, divided

1 (8 oz) pkg cream cheese, softened

1 cup powdered sugar

1 (16 oz) carton frozen whipped topping, thawed

1/4 cup caramel ice cream topping

1/3 cup chopped pecans, toasted

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 tsp of pumpkin pie spice; stir until well-combined. Pour into two greased and flour 9" round baking pans.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. For best results, place cake layers in freezer for 1-2 hours for ease in slicing.

In a large bowl, beat the cream cheese until light and fluffy. Add the powdered sugar and remaining 3/4 cup pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake layer horizontally into two layers for a total of four cake layers. Place bottom layer on a serving plate and spread with a quarter of the filling. Repeat layers three times. Drizzle with caramel topping and sprinkle with pecans. Store in the refrigerator. Serves 10-12.