Pumpkin Alfredo

1 lb fettuccini noodles, cooked according to directions

8 Tbs butter

1/2 c sage, roughly chopped

5-6 cloves garlic, finely minced

1 c heavy cream

1 c pumpkin puree

1.5-2 c freshly grated Parmesan cheese

kosher salt to taste

While pasta is cooking, melt butter in a large pan.  Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly.  Use a slotted spoon to fish out the sage, letting butter drip back into pan.  Set sage on paper towels to drain, set aside.

Add garlic to pan and stir for about 30 seconds on low heat.  Add pumpkin and cream and bring to a simmer.  Whisk in cheese and stir to melt.  Sauce should be bubbling for a few minutes.  If it feels too thick, add more cream (or more pumpkin if it feels too thin-- this is very forgiving!).  Add salt to taste.

Drain noodles and add them to the pan with the sauce, toss to combine.  Top with more Parmesan if desired and sprinkle sage on top.

From Our Best Bites

Broccoli Salad

2 large bunches broccoli (using only the florets)

1 med. onion chopped
1 can water chestnuts, drained, chopped smaller
1 lb. bacon, cooked & crumbled
1 1/2 cups sunflower seeds (salted or unsalted)

Dressing:
1 c. Miracle whip
1/2 c. sugar
2 Tbs. vinegar
Optional: 2 tsp. hot sesame oil for an "Asian" taste.

Mix dressing, then pour over salad. Save bacon and sunflower seeds to mix in last before serving.

From Jacqui Skousen

Reese's Peanut Butter Bars

Crust:

10 Tbs butter (melted)

2 c graham cracker crumbs (200 grams)

1 Tbs sugar (granulated)

Peanut Butter Filling:

1 c powdered sugar

4 Tbs butter, softened

1 c peanut butter

1 tsp vanilla

1/4 tsp salt

Chocolate Topping:

4 oz. chocolate chips (semisweet or bittersweet)

3/8 c heavy cream

Combine the crust ingredients in a medium bowl, stir until the crumbs are evenly moistened.  Press the crumb mix firmly into the bottom of a 9-inch round pan.  

In the bowl of a stand mixer, mix the peanut butter, sugar, butter, vanilla, and salt until the mixture is completely combined and smooth.  Spread over the crumb mixture, smoothing with a rubber spatula.  Chill the bars for at least an hour, until the filling is set.

Heat the chocolate and cream in a medium microwave-safe bowl, stirring every 30 seconds until the chocolate is melted and the mixture is smooth.  Pour the chocolate over the peanut butter filling and evenly spread with a spatula.  Chill for at least an hour.  Refrigerate until ready to serve.

From Mel's Kitchen Cafe

Instant Pot Stock

Turkey or chicken carcass

1 yellow onion

1-2 carrots

1-2 stalks celery

2 cloves garlic

2 bay leaves

whole peppercorns (about 10)

1 tsp apple cider vinegar

8 c water

1/2 tsp salt

Turn Instant Pot to saute mode, add carcass pieces and saute for 2-3 minutes, or until browned pieces begin to stick to the bottom of the pot.  Press the cancel button to turn off the heat.

Cut the ends off the onion, then cut into half or quarters.  Remove any of the papery skin that has dirt on it, otherwise you can leave the skin on.  Scrub the carrots and celery and cut in half so they fit in the pot easily.  Peel garlic cloves and add them, along with the bay leaves, peppercorns, and a splash of apple cider vinegar.

Pour 8 cups of cool water over the contents, lock lid in place, close the steam valve, and cook for 30 minutes.  Once finished, allow steam to dissipate naturally for about 15 minutes, then open lid.  Pour stock through a fine mesh strainer, keep in air-tight container and refrigerate until cool.  

From Budget Bytes

The BEST Creamy Chicken Soup

1-2 tsp olive oil
3-4 med carrots, peeled and diced
3 stalks celery, diced
1/2 c onion, diced
3-4 small golden potatoes, diced
4 c chicken broth
1 Tbs chicken bouillon
3 bay leaves
1 Tbs dried parsley
1/2 Tbs herbs de provence
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp coarsely ground black pepper
3.5 c half-and-half
3-4 c cooked, chopped chicken
Shredded Parmesan cheese for garnish

Roux:
6 Tbs flour
3 Tbs butter
3 Tbs olive oil

In a 4-quart pot, heat the olive oil over medium heat.  Add the carrots, celery, and onion and saute for a few minutes, then pour in broth, potatoes, bouillon, and all spices.  Stir to combine.

Bring to a simmer and cook, uncovered for 12-15 minutes, until vegetables are tender.

Make the roux by melting butter with olive oil, then adding flour and whisking until you have a smooth paste.  Remove from heat.

Add half-and-half to the soup and heat through.  Add roux and cook, stirring or whisking constantly over medium heat until the soup thickens and gently simmers, 5-7 minutes.

Stir in the chicken and season to taste (I added 1 tsp salt and some freshly ground pepper) and heat through.

Remove bay leaves and serve with a sprinkle of cheese.

From Mel's Kitchen Cafe