Lasagna Soup (Yum!)

Another recipe winner!  We tried this tonight because we thought it looked good, and we were right.  It looks good, and tastes even better!  I would definitely recommend you try this soon!
This recipe is from A Farm Girl's Dabbles

Ingredients 

(I used some alternative ingredients so I wouldn't have to run to the store, it was still amazing. I included my notes for your reference)

for the soup:
• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions 
• 4 garlic cloves, minced (I used garlic powder)
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes (I omitted this)
• 2 T. tomato paste (I actually used a small can of tomato sauce and cooked it down a little)
• 1 28-oz. can fire roasted diced tomatoes (I used Hy-Vee's petite diced tomatoes in Garlic and olive oil)
• 2 bay leaves (I omitted this)
• 6 c. chicken stock (I used water and bouillon)
• 8 oz. mafalda or fusilli pasta (I used bow tie)
• 1/2 c. finely chopped fresh basil leaves 
• salt and freshly ground black pepper, to taste
for the cheesy yum:
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
additional cheesy yum:
• 2 c. shredded mozzarella cheese

Preparation

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Pumpkin Spice Latte

Ingredients:

1/2 cup whole milk
1 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half & half cream
1 teaspoon granulated white sugar, or more to taste
whipped cream, optional
ground nutmeg

Directions:

1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.
2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.
3. Optional, but oh so good... add whipped cream on top and a sprinkle of nutmeg. Serve immediately!

Tips:

*Feel free to lighten up the recipe by using nonfat milk and fat-free half & half. It won't be as rich, but it will still give you that yummy pumpkin latte flavor.
*If you don't have pumpkin pie spice in your collection of spices, make your own! Mix equal parts of cinnamon, ginger, allspice and nutmeg- and measure from there.

Source: RecipeGirl.com

Washington Apple Cake

1 pkg. (2-layer size) yellow cake mix

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

4 eggs

2/3 cup  water

1/2 cup oil

1 tsp.  ground cinnamon

1/2 cup plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided

3   Granny Smith apples (1 lb.), peeled, coarsely chopped

3/4 cup powdered sugar

1 tsp.  water

 

 

HEAT oven to 350ºF.
BEAT first 6 ingredients and 1/2 cup sour cream in large bowl with mixer until well blended. Stir in apples; pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted near center comes out clean. Cool in pan 15 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
WHISK powdered sugar, remaining sour cream and 1 tsp. water until well blended. Drizzle over cake. Let stand until glaze is firm.

Vermont Maple-Pumpkin Pie

5 NILLA Wafers, finely crushed (about 1-1/4 cups)

1/4 cup  butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup  sugar, divided

3 eggs, divided

1-1/4 cups  canned pumpkin

1 cup canned evaporated milk

1-1/2 tsp.  pumpkin pie spice

3/4 cup thawed COOL WHIP Whipped Topping

3 Tbsp.  chopped PLANTERS Walnuts

1/4 cup maple syrup

Heat oven to 350.  Mix crumbs and butter; press onto bottom and up sides of 9-inch pie plate.  Beat cream cheese, 1.4 c sugar and 1 egg with mixer until well blended.  Spread onto bottom of crust.  Mix remaining sugar, eggs, pumpkin, milk and spice; carefully pour over cream cheese mixture. (Note: Crust will be full).  Bake 1 hour to 1 hour 5 minutes, or until center is set.  Cool completely.  Serve topped with remaining ingredients.  

Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

1 pkg. (2-layer size) spice cake mix

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 can (15 oz.) pumpkin

1/4 cup  oil

3 eggs

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup butter, softened

1 tsp.  vanilla

1 pkg. (16 oz.) powdered sugar

1-1/2 tsp.  ground cinnamon

 

HEAT oven to 350ºF.
BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups.
BAKE 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely.
BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.

 

Candy Corn Fudge

RecipeGirl.com

 Don’t get too excited.  It actually doesn’t taste a thing like candy corn.  But it’s cute, right?  That’s all that matters at Halloween.  For step by step pictures go to RecipeGirl.com

Ingredients:

One 12-ounce package white vanilla chips (2 cups)
One 10-ounce package butterscotch chips (1 3/4 cups)
Two 16-ounce cans vanilla frosting
yellow food coloring
red food coloring
candy corn

Directions:

1. Line a 13x9-inch pan with foil. Spray lightly with nonstick spray.
2. Prepare the first layer: Pour vanilla chips into a large bowl. Melt in the microwave (or over a bowl of simmering water) until the chips are melted and somewhat smooth. In the microwave, set it for one minute, then stir. Then 30 more seconds, stir again. It should take about 2 minutes to get them melted and smooth. They won't be smooth like melted chocolate, just smooth enough to mash around (as in photos above). Don't over-cook them or they will begin to harden again. Immediately stir in one can of frosting. Stir until it is smooth and incorporated. Spread a third of the white mixture into the bottom of the prepared pan. Set the rest aside for now. Place the pan with white frosting in the refrigerator while you prepare the next layer (or freezer, if there is room).
3. Prepare the second layer: In another large bowl, melt butterscotch chips the same as indicated in step 2. Then mix in the second can of frosting. Mix well, until you can no longer see any white frosting streaks. Add 1/2 teaspoon yellow food coloring and 1/2 teaspoon red food coloring. Stir until the colors are incorporated and the mixture looks uniformly orange. Spread the orange layer evenly on top of the white layer in the pan. Return to the refrigerator or freezer.
4. Prepare the third layer: If the remaining 2/3 of the white mixture has begun to harden, heat it up in the microwave again (or over simmering water) until it is melted and smooth again. Add 1/4 teaspoon yellow food coloring. Stir until the mixture is bright yellow and well blended. Spread over the orange layer in the pan.
5. Refrigerate the pan for 1 hour, or until it is firm (overnight is fine). Use foil to lift the fudge from the pan. Turn it out onto a cutting board, white-side-up; peel off foil. Place the candy corns where you'd like them (in even rows) on the fudge (see photos). Don't press them into the fudge quite yet. Use a long, sharp knife to "score" the fudge (see *Tips below). Let the fudge sit at room temperature for 15 to 20 minutes, or until it has had a chance to soften slightly. Press each candy corn lightly into the fudge. It does not have to be buried, just pushed in slightly to stick. Push too hard and you will crack the fudge!
6. Cutting the fudge: Here are some tips... You can go ahead and cut the fudge at this point if you'd like. If you do, have a few paper towels nearby. You'll want to wipe the knife clean after each cut so that you don't bring any of the color that is left behind into your other cuts. Or you can place the fudge back into the refrigerator and let it sit there and get chilly for an hour or two, then use your sharp knife to cut the fudge. I always find that when things are nice and chilled, you get cleaner cuts (still wipe the knife between cuts though).
7. Serving the fudge: Serve and eat right away. Or store in the refrigerator in a covered container until you're ready to serve it. If you pile them into a plastic container, just be sure to make one even layer on the bottom, then place a piece of waxed paper on top of that, make another layer, then more waxed paper. You get the idea. These are just fine when made a couple of days ahead- just keep them refrigerated and then bring to room temperature before serving.

Tips:

*"Scoring the fudge" just means that you are taking a knife and essentially drawing lines in the top to show where you will eventually cut it. It's great to have a guide to make things even and easier to follow.
*If you'd like each piece of fudge to be uniform and neatly cut on "all" sides, cut around the edges of the entire piece before you begin placing the candy corns and scoring. Then you'll get a nice, even cut all the way around (don't forget to wipe your knife after each cut).

Source: RecipeGirl.com (Adapted from Pillsbury)

Pumpkin Layer Cheesecake

2 (8 ounce) packages cream cheese,

softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup frozen whipped topping, thawed

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3.	Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4.	Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Pumpkin Whoppie Pies

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup brown sugar

1 cup Splenda (use could white sugar if you like)

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. 

Recipe found at Dreamy Desserts

Apple Crumb Muffins

Topping:
1/2 c. butter
1/4 c. sugar
1/4 c. plus 2 tbsp packed light brown sugar
2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
1 c. flour
1/2 c. chopped English walnuts


Muffins:
1 1/2 c. firmly packed brown sugar
1/3 c. vegetable oil
1/3 c. unsweetened applesauce
1  large egg
1 1/2 tsp  vanilla
2 1/2 c.  flour
1/2 tsp  baking soda
1 1/2 tsp baking powder
1/4 tsp  salt
3/4 tsp  ground nutmeg
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1 c. buttermilk
1 1/4 c.  chopped English walnuts
2 1/2 c. apple, chopped into 3/4-inch pieces

All you do:
For topping: In a small saucepan, melt butter over medium heat. Remove pan from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg and salt. Stir with a rubber scraper, pressing when necessary, until smooth.
Add flour and mix until well-blended and pasty.
Fold in chopped walnuts; set aside.

For muffins: Preheat oven to 350 degrees.
In a large bowl, whisk together brown sugar, oil, applesauce, egg and vanilla until smooth.
In a separate bowl, sift together flour, soda, baking powder, salt, nutmeg, cinnamon, cloves and ginger. Stir oil mixture into flour mixture alternately with buttermilk. Stir in walnuts. Fold in apples, mixing until just combined.
Spoon into greased muffin cups, filling to almost full. Break up the topping mixture with your fingers into medium–sized pieces. Sprinkle the topping pieces over the muffin batter evenly.
Bake 25 to 30 minutes or until golden brown and tops spring back.

Pumpkin Roll

CAKE

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

FILLING

• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Apple Strudel Crisp

Courtesy of Stephanie Wright:

5-6 Apples
1 cup sugar
2 Tbsp cinnamon

Topping:
2 cups flour
2 cups sugar
1 cup melted butter

Mix the cut apples with the sugar and cinnamon and line on the bottom of the pan.
Mix the topping together until crumbly. Top the apple layer and bake at 350 for 1 hour.

Caramel Apples

• Nonstick cooking spray
• 2 cups sugar
• 1/2 cup heavy cream
• 6 Granny Smith or Red Delicious apples
• 1 cup toasted pecans (optional), coarsely chopped

Directions

1. Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.
   
2. With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.

From Everyday Food

Apple Cider Pancakes

Pancakes:

To your favorite pancake batter, add:

1/2 t cinnamon

1/4 t pumpkin pie spice

3/4 c shredded apple

Prepare pancakes as usual. Top with Apple Cider Syrup (below)

Apple Cider Syrup:

2 c apple cider

1/4 c butter

2 T lemon juice

1 c sugar

2 T cornstarch

1/2 t pumpkin pie spice

Add all but butter into pan. Boil 1 minutes.  Remove from heat and blend in butter.

Applesauce

4 apples - peeled, cored and chopped

3/4 cup water

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Apple Pecan Cheesecake

1-1/2 cups Graham Cracker Crumbs

1/4 cup  (1/2 stick) butter, melted

2 Tbsp. brown sugar

4 pkg.  (8 oz. each) Cream Cheese, softened

1-1/2 cups packed brown sugar, divided

1 tsp.  vanilla

1 cup Sour Cream

4   eggs

3 apples, peeled, chopped

3/4 cup  Chopped Pecans

1 tsp. ground cinnamon 

HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of prepared pan.
BEAT cream cheese, 1 cup brown sugar and the vanilla in large bowl with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Mix remaining 1/2 cup brown sugar, the apples, pecans and cinnamon; spoon evenly over cheesecake batter.
BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Jazz It Up:

For an extra special touch, drizzle caramel ice cream topping over each piece of cheesecake just before serving.

Amy's Secret Apple Crisp Recipe-Joe's Favorite

2 apples, thinly sliced

1 c sugar

2-3 T flour

1-1/2 t cinnamon

Topping:

1 c flour

1 c brown sugar

1 c marg

1 c oatmeal

Combine apples, sugar, flour, and cinnamon and put in 9x9 baking dish.  Mix together topping ingredients and spoon evenly over apple mixture.  Bake at 375 for 40 minutes.

Apple Dumplings

For 4 dumplings:
Pie crust as prepared according to previous post
2/3 c sugar
1 1/2 c water
2 T butter
1/4 t Cinnamon
4 med apples, peeled and cored

For 6 dumplings:
Pie crust as prepared according to previous post
1 c sugar
2 c water
3 T butter
1/2 t Cinnamon
6 med apples, peeled and cored

Roll out pie crust into 4 or 6 individual circles-big enough to cover the entire apple.  Place one apple in the center of each pie circle.  Fill cavities of apples with cinnamon and sugar, and a small tab of butter (not listed in ingredients above-butter should be about 1/4 T).  Pull edges of pie crust up, moisten and seal.  Place in buttered baking dish. (8 inch square for 4, and small rectangle size for 6). I usually place mine with the edges facing down.  In a sauce pan, boil together sugar, water, butter, and cinnamon for 3 minutes.  Pour mixture over dumplings and bake immediately until crust is golden brown.  About 40-45 minutes at 425.  But keep an eye on them!

Now, for the secret recipe... Hot Ice Cream to serve on top!!
3 c milk
1/3 c flou
3/4 c sugar
1 T vanilla
Sprinkle of salt
2 T butter

Heat 2 cups milk on low.  Mix flour and sugar together.  Add last cup of milk to flour to form a paste.  Add to hot milk and stir until thickened.  Remove from heat and add butter and vanilla.  Serve hot over apple dumplings.

Apple Pie

1 Pie Crust

Filling:
Apples
2/3 c brown sugar
1/8 t salt
1 T cornstarch
1/4 t cinnamon
1/8 t nutmeg
1 t vanilla

Mix together and put into pie crust.

Topping:
5 T butter
1/2 c sugar
1/2-3/4 c flour
1 t cinnamon

Mix topping with pastry blender.  Sprinkle over pie.  Bake at 375 for 45 minutes or less.  Put foil over edges of the pie to prevent burning of crust.

Homemade Applesauce

4 apples - peeled, cored and chopped

3/4 cup water

1/4 cup white sugar

1/2 teaspoon ground cinnamon

 

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Pumpkin Cream Cheese Pie

Crust:
1-1/4 c flour
1/2 c marg
3 T sugar
1 egg yolk

Mix until crumbly.  Press into pan and bake at 350 until golden.

Filling:
4 oz cream cheese
1 T milk
1-1/2 c cool whip
1 T sugar

Spread on bottom of baked crust. 

2nd Layer:
1 c milk
1 pkg vanilla instant pudding
16 oz pumpkin puree

Mix together milk and pudding mix until thick.  Stir in pumpkin.

Topping:
1 T cinnamon
1/2 t ginger
1/4 t cloves

Mix together and sprinkle over pie.  Refrigerate 3 hours.