Happy Fall Again

I am so excited Fall is here, it is one of my most favorite times of year. I love that the days are still warm and the nights are so cool! I love the trees and the different festivities that come with this time of year! I especially love the food! We have a lot to look forward to this fall, we will be spending our Halloween in California with Jeff's family. Elle is so excited to see her cousins! We also get to have our little anniversary getaway in Monterey. My sister Lindsay is getting married right before Thanksgiving, her wedding is going to be very Fall-ish with all the beautiful fall colors. We will also have lots of family here for Thanksgiving this year, yeah for that!

Elle with her buddies Jordan and Spencer at the Littleton Historic Museum.

I wanted to share a couple of my favorite fall recipes. The first one is my favorite Halloween tradition. I love it!

Dinner in a Pumpkin
1 Med size pumpkin

1lb hamburger-browned

1can cream of chicken soup

1can water chesnuts

1can mushroom slices

1cup cooked rice

2Tbls brown sugar or to taste

2Tbls soy sauce or to taste

onion-optional

Directions

Hollow out pumpkin. Brown ground beef in large skillet, then add remaining ingredients. Empty skillet contents into pumpkin and place pumpkin on a cookie sheet with the top on the pumpkin. Cook at 350 degrees for 30-40 minutes until pumpkins is golden. If over cooked the pumpkin will start to lose it shape. If you can try and find a pumpkin with a cute stem too. I always do everything to taste and add or omit whatever you don't like. It is such a beautiful centerpiece too!

This is last years dinner in a pumpkin. My mom always made it before we went trick-or-treating and last year was my first year before Elle went out trick-or-treating (to three houses ). Slightly lopsided:)

Creamy Pumpkin Pasta:
1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) Cream Cheese, cubed
1/2 cup Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg/salt/pepper to taste
** I added roasted pumpkin chunks to the pasta
COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally. ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

Festive Pumpkin Dip

12oz cream cheese

3/4cup canned pumpkin

2Tbls taco seasoning

1/8 tsp grlic powder

2/3cup chopped bell pepper

1sm can diced olives (optional)

Directions

Beat together first four ingredients. Stir in bell pepper and olives. Chill until served