Fall In Love Pumpkin Pasta

Pumpkin Pasta 

Not the most appealing in looks but divine in flavor and taste is this simple Pumpkin Pasta. For only $9.65 at Giant and 15 minutes of your time this savory dish will be the best start of October and your Fall recipe book. 

Ingredients

| Your Favorite Pasta Noodles                                | Pumpkin Spice Pasta Sauce

                       | Green Pepper                                                         | Mushrooms

                           | Italian Sausage                                                         | Onion

1. Boil your favorite pasta (I usually add a little salt 

and olive oil so the noodles are seasoned and not sticking) 

2. Rinse and chop your pepper

3. Repeat step for your mushrooms

4. I bet you haven't guessed what comes next. . . 

Same for your onions

5. Set aside for now

6. Rinse and season your Italian Sausage 

(or other meat of choice: chicken, steak, or even shrimp)

I seasoned to my preference- red pepper [for spice], garlic 

powder, season salt, basil, pepper. 

Next time I may try a maple seasoning I have.

7. Stir well and chop evenly to allow even browning. 

Cook on medium temperature until well cooked.

8. Drain excess grease from meat and set aside. Without rinsing, 

in same pan add your pepper, onion, mushroom mix and sauté until 

medium cooked. I chose medium because I wanted my peppers 

to be a little crunchy in my pasta. 

9. All the while my noodles have been cooking and now soft to my 

liking. Strain and re-add to large cooking pot you were using. 

10. Add Pumpkin Sauce (no special brand, just what I saw 

featured at Giant on their "Pumpkin Inspired" shelf) along with the 

other cooked ingredients. Heat and mix evenly. 

11. Pair with your favorite red wine so that with every 

sip your palette is refreshed to remind you of this savory 

meal and without question, enjoy!

What meat of choice did you use? 

Was the pumpkin over-bearing for you? 

Comment below and let me know how your Pumpkin Pasta came out. 

Baked Egg Omelet Muffin

Eating out for the past 4 months or more has really taken a toll on my body, taste buds, and even wallet. I have gained so much unwanted weight, grown quickly tired of all the things I have been eating, and tired of spending so much money on distasteful food that I could be using to buy new shoes with.

 I finally took the initiative to prepare meals in advance. I started with this simple breakfast obsession that can easily be altered to your taste and dietary needs. Not only does it take 20 min max to make but it is also great for family eating, or weekly eating that is prepared all at once.  I introduce to some and present to others the Baked Egg Omelet Muffin:

 1. Select your meat of choice. I used my favorite Jimmy Dean

sausage.

2. Crack 4 eggs. I started with 2 but you will see later

where I added 2 more. Use a large bowl (mistake #2) &

season with salt, pepper, and basil. This is the part where you

can customize your seasonings to your preferences.

3. Add green peppers.

4. Add onion. I used some left over red onion I 

had in the fridge.

5. Add tomato. 

6. Add shredded cheese. I used sharp cheddar this time, 

however there is always a variety of shredded cheese

in my house. 

7. Customize your omelet by adding more ingredients then

spray your muffin pan.

8. Brown your meat to your liking.

9. Drain all the fatty grease and chop.

10. Add your meat to mixing bowl.

11. Begin whipping your omelet. (this is where I added more eggs)

12. I used a small measuring cup to aid in easy pouring, 

however this is all decided upon you.

13. Add your omelet mix into pan leaving room for it to rise.

Place in oven on 350.

14. Start preparing your paired side. I decided on hash browns

today since I'm still craving McDonald's hash browns. This could

be hash browns, fruit salad, toast, or whatever your heart 

desires. 

15. If you decided on hash browns like me, fry and salt & 

pepper them. 

16. Remove from oven after about 15 minutes. If you want 

your omelet cooked more or less adjust baking time

to your liking. 

17. They should pop right out without any hesitation. 

Remove with tongs and enjoy. 

No Bake Dessert

No Bake Oreo dessert is absolutely amazing. It literally takes 

5 minutes to make. If you are trying to eat healthy, count calories, 

or lose weight this is definitely not the right dessert for you. 

Of course things that are good to us are usually not good 

for us.

This dessert calls for 1 Tbsp of butter, an entire pack of Oreos 

(although I only used 2 rows), and my 

favorite thing I don't indulge in often, marshmallows. 

1. Begin by spraying a square baking pan with non-stick 

cooking spray or line with wax paper. 

2. Break up Oreos with hands or place in food processor 

(depending on what kitchen tools are available to you)

3. Get ratchet and use something to break up Oreos. 

I used a small shot glass. Of course if you have a bullet, food 

processor or the liking in appliance this won't be necessary.

4. Gather Marshmallows. I used 8 jumbo marshmallows 

and I will say it was more marshmallowy than I expected. 

*Keep in mind less is more. You can always add more if necessary* 

Add Tbsp of butter and melt in microwavable safe bowl. 

5. [I couldn't add a photo for next step simply because it has to be done fast]

Once the marshmallow and butter mix looks like a large cloud 

add in crushed Oreo pieces. Use a rubber spatula and mix

constantly and evenly until evenly spread throughout mixture.

6. Place in pre-lined or sprayed baking sheet. 

Let stand for about 10 minutes. Cut and enjoy.  

My after thought after making this No Bake Oreo dessert is could I make these into Oreo balls instead of squares? Would it taste just as great with the different type of flavors Oreo has to offer? How long did this dessert last in your home? 

Beef Stroganoff

'

Gather all ingredients and think of other recipes you could use with left over ingredients like mushrooms, sour cream, & pasta. 

1. Finely chop 2 cloves of fresh garlic. 

2. Heat butter & garlic in pan over medium heat. ( got to use my new Rachael Ray pot set. LOL I'm a little pressed) 

3. Rinse & Chop mushrooms ( I used a lot just because I love mushrooms) 

4. Add ground beef to garlic & butter; Season with your favorite seasonings(mine are pepper & Lawry's seasoning salt) 

*This is how the ground beef looked prior to adding the mushrooms*

5. Add chopped mushrooms to ground beef

*This is how the cooked ground beef & mushrooms look prior to adding the beef broth. 

6. Add the 2 Tbsp of flour and stir well. (Don't worry if it becomes a little thick in some areas )

7. Add beef broth

8. Add in noodles of choice (I prefer bowtie since I get more use out of 1 box vs. egg noodles)

9. Cover with lid and bring to boil

10. Reduce from boil to medium heat. Stir constantly to keep from sticking to bottom of pan

11. Enjoy a nice brew along the way. (LOL i was impressed with this Angry Orchard ginger. Taste just like Ginger beer but gives a slight buzz) 

12. Add in sour cream. Small portions throughout to help with even spreading

*This is how the meal looks prior to sour cream

*The final product after adding sour cream. 

I didn't think sour cream was necessary especially since the amount wasn't as much, but it does make a difference. It creates a slight sauce used throughout the pasta dish which give it an amazing taste. 

How did you like this dish? What did you do differently to add your own signature?(mine was add some seasoning and change the noodles)