I get those daily emails from Martha Stewart, you know, all 15 of them. I can’t really tell you why because I rarely even open them but a few weeks ago this recipe came. It sounded fun but I deleted the email anyway. A few days later, I’m flipping through Everyday Food and there it was again. I’ve owned this book for probably a year and never even noticed the recipe so I figured it was a sign. A sign from the pumpkin gods.

I regretted making these as soon as I began. I’ve always made enchiladas with a saucy inside. This was just chicken and green onions. Then I ran out of chicken and had to use some diced ham for a couple of the enchiladas. THEN I got scared of the pumpkin. My beloved pumpkin. It looked disgusting.

But then I tried it. And I wondered why it was good. I kept thinking that the next bite would be gross. Then the next bite. Then the next. And it never was. The ham was a giant mistake but the chicken ones were great. I still would’ve like some sauciness inside the enchiladas but I’ll give that a try next time.

Enchiladas in Pumpkin Sauce

from Martha Stewart

Ingredients

2-3 cups cooked, shredded chicken
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 1/2 cups grated sharp white cheddar cheese (6 ounces)

Instructions

  1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
  2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
  3. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
  4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
http://fakeginger.com/enchiladas-in-pumpkin-sauce/

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I’ve really been slacking with breakfasts lately. Before this semester, I always had the freezer stocked with whole wheat waffles, muffins, and other “fresh” baked goodies. Lately breakfasts have been instant oatmeal, toast, or anything else that’s easy and quick. Easy and quick for me that is. Husband doesn’t have time for any of that in the morning and I’m usually not awake when he leaves. So poor guy goes all day without eating.

In an effort to get him to eat breakfast, I made these muffins. I got the recipe from a cupcake community I frequent and literally made them the day I saw the recipe. The husband loves doughnuts but I suck at frying so I figured this was the next best thing.

To me these are more likes cupcakes. They are pretty dense compared to most muffins but they really are good. Pretty addicting, actually. So far it’s looking like none are going to make it to the freezer but that’s okay because they were very simple to make.

Doughnut Muffins

Ingredients

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
1 tbsp butter, melted
1/3 cup sugar, for rolling

Instructions

  1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray.
  2. In a large bowl, beat together sugar and egg until light in color.
  3. In a small bowl, whisk together flour, baking powder, salt and cinnamon.
  4. Pour into egg mixture and stir to combine.
  5. Pour in vegetable oil, milk and vanilla extract.
  6. Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
  7. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
  8. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
  9. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.
  10. Cool on a wire rack.
http://fakeginger.com/doughnut-muffins/


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This pasta… omg, I’m so in love with this pasta. I think I could have it once a week for the rest of my life and never get tired of it.

Now for the bad news. It’s a Rachael Ray recipe. Excuse me while I eat every bad word I’ve ever said about her recipes. This has restored my faith in her so much that I’ve actually got another one of her recipes on tomorrow’s meal plan. Crazy or what?

But I will say that the whole “three turns around the pan” thing still makes me want to scream. If you put 1/2 cup, just leave it as that. I don’t mind washing an extra measuring cup. Okay, thanks.

Pasta with Pumpkin and Sausage

from Food Network

Ingredients

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Instructions

  1. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
  2. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  3. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
http://fakeginger.com/pasta-with-pumpkin-and-sausage/

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I’ve had this recipe saved in my blogreader for months now. See, we have a favorite enchilada recipe and I was a little nervous to try a new one. But let me tell you, it was worth it. It was even worth the $8 I had to pay for Monterey Jack.

The honey and lime somehow… just worked. The honey was more noticable and it went fabulously with the chili powder. The spicy and sweet… YUM! I posted the recipe on a forum I frequent and I’ve already had two people tell me that they tried and loved it.

I definitely recommend this for EVERYONE and I’ll be making it again as soon as I find Monterey Jack on the cheap. Oh, but make more of the honey mixture! I didn’t have nearly enough.

Honey Lime Enchiladas

Ingredients

6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Instructions

  1. Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
  2. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
http://fakeginger.com/honey-lime-enchiladas/
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It’s pumpkin week in our house! I bet your rolling your eyes just like the husband did when I told him about it. But I seriously adore pumpkin.

I made these pumpkin cinnamon rolls last night and there’s only one left. 13 cinnamon rolls gone in less than 24 hours. I’d say they were a success. I especially love the icing. Most cinnamon roll icing is just vanilla flavored but this one has cinnamon. So good.

One more thing.. the recipe says it makes 2 dozen so I halved it and still got 14 out of it. And they’re HUGE. I would definitely recommend cutting it down unless you’re making them for a big group.

Pumpkin Cinnamon Rolls

from Taste of Home

Ingredients

For the rolls:
2 tablespoons active dry yeast
1/2 cup warm water (110F to 115F)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110F to 115F)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
7 to 8 cups all-purpose flour
For the filling:
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon
For the icing:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners sugar
1-1/2 teaspoons vanilla extract

Instructions

  1. In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350F for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add confectioners sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
http://fakeginger.com/pumpkin-cinnamon-rolls/

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