Recipes

As promised.

Midnight Pumpkin Pie

1 cup heavy cream
6 ounces semisweet chocolate bits
15 ounce can pumpkin puree
1/2 cup packed dark brown sugar
1 teaspoon cinnanom
1 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 prepared (raw) deep dish pie crust

Heat oven to 350 degrees. In a small saucepan over medium-high heat, heat the cream until just bubbling. Remove from the heat and add the chocolate bits. Stir until completely melted and smooth. In a medium bowl, whisk together the pumpkin, brown sugar, cinnanom, ginger, cloves, allspice, nutmeg, salt and the chocolate cream mixture. Add the eggs, whisking until everything is thoroughly combined. Pour the pumpkin mixture into the crust. Bake for 50 to 60 minutes, or until the center is set and no longer jiggles.

Sausage Pasta Primavera

1 pound fresh Italian sausage cut into 2 inch pieces
1 medium onion cut into 16 wedges
1/4 cup of water
1 cup uncooked spiral or wagon wheel shaped pasta
8 ounces of asparagus cut diagonally into 1 inch pieces (snow peas work also)
1 garlic clove minced
1 teaspoon dried basil leaves
2 medium tomatoes coarsely chopped
2 tablespoons of grated Parmesan cheese

Place sausage, onion and water in large skillet. Cover tightly and cook over medium heat 11 to 13 minutes, turning once. Meanwhile cook pasta according to package directions, drain and keep hot. Remove cover of skillet and stir in asparagus, garlic and basil. Continue cooking 7 to 9 minutes or until sausgae is cooked through and browned, and asparagus is crisp tender, stirring occasionally. Add tomatoes and reserved pasta, tossing lightly to combine. Cook 1 minute or until heated through. Sprinkle with Parmesan Cheese.