Pumpkin Roll

1 c sugar
3 eggs
1 c pumpkin

3/4 c flour
1/2 tsp cinnimon
1 tsp baking soda
1/4 tsp salt

Filling
1 c powdered sugar
1 tsp butter extract
1-2 tbls milk
8 oz cream cheese

Mix first 3 ingredients. Add the next 4. Mix until blended well. Line jelly roll pan with wax paper and spray with non-stick spray. Pour pumpkin batter into jelly roll pan. Cook at 375 for 15 minutes. Immediately take out of jelly roll pan and transfer onto a clean kitchen towel wax paper side up (sometimes I sprinkle the towel with powdered sugar to prevent sticking. Pull away wax paper and throw away. Roll up pumpkin in towel, let cool. Mix all ingredients in "filling" section. Unroll pumpkin and spread over entire surface of pumpkin. Roll pumpkin back up (with no towel this time), transfer to fresh wax paper. Cut log into 2 inch slices. Serve warm or cold.

Superbowl Sauerkraut and Cranberry Meatballs

3 pounds lean ground beef
2 packages dry onion soup mix
1 ½ cups dry bread crumbs, soaked in 1 ½ cups water
3 eggs
1 (16-oz.) package sauerkraut, drained
1 (16-oz.) can whole berry cranberry sauce
1 (12-oz.0 bottle chili sauce
½ cup brown sugar, packed
1 cup water

1. In mixing bowl combine ground beef, soup mix, prepared bread crumbs and eggs. Mix well and form into 2-inch diameter meat balls. Place in a 13 x 9 x 2-inch baking pan.
2. Meanwhile, combine sauerkraut, cranberry sauce, chili sauce, brown sugar and water in medium sauce pan; bring to a boil and simmer for 5 minutes.
3. Pour sauerkraut mixture over meatballs and bake, uncovered, at 350 degrees for 1 to 1 ½ hours.

(This is a similar recipe to the original one I had years ago, except that instead of using onion soup mix you used your own spices. Since then I have abandoned making my own meatballs. I buy a bag of plain frozen meatballs, usually 60-70 meatballs and throw them with all the remaining ingredients into a crock pot. Easy and delicious.)

Butternut Bowtie

Ingredients
1 butternut squash, halved and seeds removed
1 tablespoon EVOO - Extra Virgin Olive Oil
Salt and freshly ground pepper
1 box of bowtie pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
A pinch of nutmeg
A pinch of cinnamon
5 to 6 sage leaves, thinly sliced
1 cup grated cheddar cheese
1 cup grated Parmigiano Reggiano
A handful toasted almonds, to garnish (optional)
Yields: 6 to 8 servings

Preparation
Preheat oven to 400°F.

Place squash halves on a baking sheet and drizzle them with 1 tablespoon EVOO, salt and pepper. Place them cut side down and transfer to the oven. Roast until tender, about an hour. Remove from oven and cool. Once cool enough to handle, scoop the flesh out of the squash and transfer it to a food processor. Process until smooth.

Place a pot of water over high heat for the pasta. Once at a boil, add some salt and the pasta, and cook to al dente according to package directions. Drain the cooked pasta and return it to the pot it was cooked in.

While the pasta water is heating up, place a small skillet over medium-high heat with the butter. Once melted, add the flour and cook about a minute. Whisk in the milk and cook until the liquids come up to a bubble and the sauce thickens, 2-3 minutes. Add the squash puree, nutmeg, cinnamon and sage, and season with salt and pepper to taste.

Add the sauce to the pot with the reserved cooked pasta and toss to coat. Turn everything out into a baking dish and sprinkle the top with both cheeses. Transfer to the oven and bake until the cheese is brown and bubbly, 10-15 minutes.

Garnish casserole with the toasted almonds and serve.

*Notes: I skipped out on the garnish and used ground sage and my whole family absolutely loved it. Thanks Rachel Ray!

DINNER-IN-A-PUMPKIN

1 small to medium sized pumpkin (make sure it fits in your oven)
1 onion, chopped
¾ c. sliced carrots
1 ½ to 2 lbs. ground beef
2 Tbsp. soy sauce
2 Tbsp. brown sugar (or more)
1 can of cream of chicken soup
1 ½ to 2 cups cooked rice
1 8 oz. can water chestnuts, drained, sliced

1. Preheat oven to 350 degrees.
2. Prepare pumpkin by cutting off the top and taking out the insides. Draw a face on the pumpkin.
3. In a large skillet, sauté the onions & carrots in a little butter, until tender.
4. Add the ground beef, cook until browned.
5. Drain the drippings from the skillet.
6. Add soy sauce, brown sugar, water chestnuts to the skillet and mix well.
7. Add cream of chicken soup and rice to skillet, mix well and heat through.
8. Spoon mixture into pumpkin shell.
9. Replace pumpkin top and place on a baking sheet covered with foil.
10. Bake 1 hour or until inside of pumpkin flesh is tender.

ROASTED PUMPKIN SEEDS

Ingredients:
2 cups pumpkin seeds, rinsed
3 Tbsp. butter
1 tsp. Worcestershire sauce
1 tsp. salt
Instructions:
1. Boil the pumpkin seeds in salt water for 10 minutes.
2. Dry them on a cookie sheet lined with paper towel or wax paper until dry (overnight)
In a medium bowl:
1. Melt 3 Tbsp. butter
2. Mix in 1 tsp. Worcestershire sauce and 1 tsp. salt
3. Coat seeds with mixture
4. Spread them out on a baking sheet and cook at 225 degrees for 2 hours, stirring them at the one-hour mark.