I *think* I like this

Pumpkin, smoked gouda, pasta...what is not to like? I am not sure, I wasn't wowed but I wasn't repulsed by this recipe. I used "baby" neck pumpkins from Central Market for this recipe. I baked them in the oven and then scooped out the pumpkiny goodness.

I altered this recipe from Cara's Cravings blog after a nestie suggested it for a vegetarian meal.

Pumpkin and Smoked Gouda Mac and Cheese

• about 1/2 sweet onion, diced
  
• 2 garlic cloves, crushed
• about 3/4 cup milk (ok I didn't have milk so I used heavy cream with some water, that is milk isn't it?)
• 2 cups of cooked pumpkin
• about 1/4 cup grated Pecorino Romano
• 8 oz grated smoked gouda
• salt and pepper
• grated nutmeg about 1/2 teaspoon (I eyeballed it)
• 1 box of Dreamfields elbows cooked al dente

In my new "old" iron skillet I cooked the onion in butter until tender, then I added the pumpkin and milk and continued to heat. I turned off the heat and added the cheeses and stirred until melted. I then added the drained pasta and placed in a greased 9 by 13 inch pan (I used stoneware). I cooked at 350 degrees for about 20-25 minutes.

Low-Carb Pumpkin Ice Cream

I am doing the low-carb thing again. This recipe tastes like pumpkin pie filling. It really satisfies the ice cream craving. If you divide it into eight servings they have about 5 grams of carbs each.

Pumpkin Ice Cream

1-15 oz can of Pumpkin (21 g carbs)
1 1/2 cup Heavy Cream (10 g carbs)
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/3 t0 1/2 cup Splenda (12 g carbs) depending on your sweet taste and sugar content of pumpkin

• Combine all ingredients in blend and blend until smooth.

• Churn mixture in electric ice cream maker for 25 minutes or until set. Put in freezer to harden if desired.

mmm....pumpkin ginger cookies

I *think* this is an original recipe, I came up with it after tasting Pumpkin Spice Hershey Kisses. They were too sweet by themselves but I thought they would taste good with ginger, sort of my autumn interpretation of the classic Peanut Blossom recipe. I had a hard time finding the Pumpkin Spice kisses after hearing about them, I looked at Rite Aid and Giant with no luck. I eventually found them at good ole Target. Enjoy!

Pumpkin Ginger Blossoms

Ingredients

3/4 cup crisco
1 cup sugar
1 egg
1/4 cup molasses
2 cups sifted flour (I use unbleached all purpose)
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Extra sugar for rolling
Pumpkin Spice Hershey Kisses

• Preheat the oven to 350 degrees, put unwrapped kisses in the freezer.
• Cream crisco and sugar in a mixing bowl. I use the paddle for my KitchenAid since this a thicker batter. Add the egg and molasses and beat until mixed well.
• Sift together the flour, baking soda, spices, and salt. Add to sugar/crisco mixture while slowly mixing, keep mixing until well combined.
• Form 1 inch balls and roll in sugar. I use my small PC scoop to get evenly sized cookies.
  
• Place on cookie sheet and bake for 12 minutes.
  
• Put cookies on a wire rack to cool. Let cookies cool for a minute or so and then place a kiss on top of each cookie.
  
• This recipes makes about 30 cookies.