PUMPKIN RAVIOLI with BROWNED BUTTER

*Thanksgiving Collection*

Combine 10 oz canned pure pumpkin, 1/2 cup part-skim ricotta cheese, 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4  tsp pepper in a bowl. Arrange 24 wonton wrappers on a work surface, top each with 2 tsp pumpkin filling. With your finger, brush edges of each wrapper with water, then top with another wrapper, pressing out air and sealing edges.

Melt 6 TB butter in a large skillet over medium heat and cook until speckled with brown, about 5 minutes. Meanwhile, cook half of ravioli in a large pot of boiling, salted water until al dente, 4-5 minutes. Remove ravioli with a slotted spoon and put directly into browned butter  ln pan; cook about 2 minutes, flipping ravioli. 

Divide ravioli among 3 plates (leave half of butter in pan) and cover to keep warm or put in 200 degree oven. Repeat with remaining ravioli. Top each with snipped fresh chives and freshly ground pepper.

(Source: dash magazine & photo also)

Spicy Pumpkin Bisque

*Thanksgiving Collection*

Warm 2 TB olive oil in a saucepan over medium-high heat. Add 1 chopped onion, season with salt and pepper, and cook until browned, about 12 minutes.

Stir in 1 cup cooked white rice and heat through, about 2 minutes. Stir in 1/2 (15-oz) can pure pumpkin, 1 tsp canned adobo or hot sauce, and 2 cups vegetable broth and bring to a simmer; cook 5 minutes.

Working in batches, transfer to a blender and puree.

(Source: dash magazine & kappboom photo)

CHICKEN PUMPKIN CURRY

*Thanksgiving Collection*

Heat 2 TB olive oil in a large skillet over medium-high heat. Add 1 lb boneless, skinless,chicken breasts, cubed. Add salt and cook until no longer pink, 3-4 minutes; transfer to a plate. Add 2 minced garlic cloves, 1/2 thinly sliced onion, and 2 cups sliced mushrooms to skillet; season with salt and cook, stirring until onion is softened, 5 minutes.

Stir in 4 tsp curry powder and cook 1 minute, then stir in 1 cup canned pure pumpkin, 1 cup coconut milk and 1/2 cup water; add salt and pepper. Bring to a simmer; add chicken and its juices back to pan and cook, partially covered, 8 minutes. Serve topped with cilantro over rice.

(Source: dash magazine & photo also)

Double Pumpkin Pancakes

*Thanksgiving Collection*

Combine 1-1/2 cups flour, 2 TB sugar, 1 TB baking powder, 1 tsp cinnamon, 1/2 tsp salt, and 1/8 tsp nutmeg in a bowl.

Whisk 1/2 cup canned pure pumpkin and 1/ 4 cup melted butter in a separate bowl; stir in 1 cup milk, then 1 beaten egg. Stir wet ingredients into dry.

Melt 1 TB butter in a large skillet over medium-high heat. Drop dollaps of batter onto skillet and top with chopped walnuts, cook until browned, 3 minutes per side.

Repeat with remaining batter. Warm 1/2 cup canned pure pumpkin, 1/2 cup maple syrup, and a pinch of salt in pan; serve with pancakes.

(Source: dash magazine & google+ photo)

SOFT PUMPKIN-WHITE CHOCOLATE COOKIES

*Thanksgiving Collection*
QUICK AND EASY!!!

Using an electric mixer, beat 1 cup butter with 2 cups sugar until fluffy. Beat in 1 large egg, 1 cup canned pure pumpkin puree, and 1 tsp vanilla extract. Stir in 3 cups flour, 2 tsp baking soda, 1-1/2 tsp cinnamon, 1 tsp salt, and 1/4 tsp nutmeg. Add 2 cups white chocolate chips.

Drop spoonfuls 2 inches apart on parchment-lined baking sheet and bake in a 350 degree oven, rotating halfway through, until just browned on bottoms, 20 minutes. Transfer cookies to a rack to cool.

*NOTE-Please use canned pure pumpkin puree, not canned pumpkin pie filling or mix, which is sweetened and spiced for pie-making.

(Source: dash magazine & photo also)

THANKSGIVING RECIPES COMING SOON!!!

(Photo-kappboom wallpaper)

HERB BOUQUETS

*Thanksgiving Table Ideas*

*Herb bouquets are incredibly easy to assemble and have a lovely aroma. Try an assortment of herbs-like sage, thyme, and flowering dill or mint- and place pretty bunches in small vases around the table.

(Source: dash magazine & photo also)