An Autumn Assortment

Pumpkin Sage Fettuccine Alfredo
Serves: 4
Time: 30 minutes

• 1 pound fettuccine
• 2 tablespoons
  unsalted butter
• 2 tablespoons flour
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 4 cups low-fat milk
• 2 tablespoons
  mascarpone cheese
• 1¼ cup freshly grated                
  Parmesan cheese
• ¾ cups pumpkin puree
• 1½ tablespoons freshly
  chopped sage leaves
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon cinnamon
• Freshly shaved Parmesan
• Sage leaves for garnish

Bring a large pot of salted water to a boil and cook pasta according to the directions on the package, cooking for 1 to 2 minutes less than directed. Drain pasta and set aside. Toss with olive oil to prevent sticking.

In a large saucepan over medium heat, melt butter. Once melted, whisk in butter to create a roux. Cook until golden brown, stirring constantly. Stir in garlic and cook for 30 seconds. Whisk in milk and increase heat slightly until the mixture is thickened, about 5 minutes. Stir in mascarpone, Parmesan, pumpkin, sage, salt, pepper, and pumpkin pie spice. Stir well until the cheese is melted and the sauce is thick and smooth.

Add pasta to the sauce and cook for a couple of minutes until warmed through. Serve immediately.

Easy Apple Crisp
Serves: 6-8
Time: 65 minutes

• 4 medium Granny
  Smith apples
• ⅓ cup firmly packed brown sugar
• 1 teaspoon ground   
  cinnamon
• ½ teaspoon ground nutmeg
• ¼ cup water
• 1 cup all-purpose flour
• ⅔ cup granulated sugar
• ½ cup (1 stick) butter, spreadably soft

Preheat oven to 375˚F.

Cut each apple into 4 sections and thinly slice. Add the apple slices to a 2 quart baking dish. Add brown sugar, cinnamon, and nutmeg to a bowl. Stir until combined. Sprinkle the sugar mixture evenly over the apples. Pour water over the apples.

Add flour, granulated sugar, and butter to a medium bowl. Mix with your hands until the mixture is crumbly. Sprinkle over the apples in an even layer.

Bake for 45 to 50 minutes or until the top is golden brown. Cool for 10 minutes before serving.

Bacon Parmesan Stuffed Mushrooms
Serves: 6-8
Time: 35 minutes

• ½ cup Parmesan cheese
• 6 slices bacon, fried and chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• ¼ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• 1 pound stuffer-sized mushrooms, cleaned and stems removed

Preheat oven to 400˚F.

In a medium bowl, stir together Parmesan cheese, bacon, parsley, basil, salt, pepper, and garlic powder. Line two baking sheets with parchment paper or silicone mats. Add mushrooms, top side down, in an even layer on the baking sheets. Drizzle the mushrooms with olive oil. Fill each mushroom cap with approximately 1 to 1½ tablespoons of the bacon mixture.

Bake for 20 minutes. Serve immediately.

TIPS & TRICKS
Do you like a spicy kick? Add some red pepper flakes to the bacon Parmesan filling.