For this week K.O. the Candyman I wanted to focus on meals that we LOVE during the fall months. We love alfredo and when I saw this recipe I figured it wouldn't hurt to give it a try. We soon found out that this Alfredo recipe was not only great it was a lot easier to make than the traditional Alfredo sauce. It also packs more nutrition for everyone in the family as well. I hope you and your families enjoy these recipes as much as we did.
Remember to visit Better Batter for their healthy harvest breakfast hash and Jamie A Families Love for her two awesome crepes recipes.
1 1/2 cup pumpkin puree (original recipe 1 cup)
1 1/2 cup heavy cream (original recipe 1 cup)
16oz pasta (original recipe 12oz)
A little over 1/8tsp thyme leaves (10 sage leaves in original recipe I didn't have on hand)
3Tbs butter (original recipe 2Tbs)]
Fresh triangle shaped Parmesan cheese hand shredded
nutmeg I used 1/2 tsp you can use less or to your taste
a pinch of salt
I adapted the recipe for fresh pumpkin puree and I had 16oz pasta noodles not 12oz's.
** If you like salt I would recommend adding some salt to your pumpkin puree as this recipe omits salt**
*** You can use canned pumpkin if you would like to make it easier to make. Just make sure you use plain pumpkin without any seasoning’s in it.
Cook your noodles according to directions BEFORE making the sauce.
Melt the butter in the pan with thyme. Once butter is melted add the pumpkin and heavy cream. Let the mixture simmer for 5 minutes on the stove.
Add the sauce to your pasta and serve immediately. Top your pasta with FRESH Parmesan cheese the triangle block kind as it doesn't have a caking agent in it.
Brat Frito Chili
1/2 bag dried small dark red kidney beans
1/2 bag dried black beans
4 cans Muir Glen tomato sauce
4 cans Muir Glen fire roasted tomatoes
2 packages of brats and the meat taken out of the casing
2 packages of Wick Fowler's Alarm Chili Kit**
1 bag of Frito's chips
1 block of cheese shredded or you can purchase a bag of shredded cheese
1 container sour cream (Optional)
Water for thinning out your chili
**Don't worry the name isn't the most attractive on the Chili kit but you can make it mild, hot or FIRE!
***For my recipe I added the Chili Pepper packet (aka Chili powder), onion/garlic packet, oregano/cumin packet and paprika. I omit the salt, maza and red pepper. If you prefer to have HOT chili add one full packet of red pepper and if you like FIRE add both packets of red pepper. We do not like salt in our house and the brats I added to our chili have quite a bit of salt in them so I didn't see the need to add it.
In one crockpot place 1/2 bag of dried kidney beans and 1/2 bag dried black beans and fill your crockpot almost to the top leave about 1/2-1 inch room in your crockpot. Turn your crockpot to HIGH and leave for about 2 1/2-3hrs. After about 2 1/2hrs your beans should be soft. If they are soft strain your beans and return them to crockpot.
Split the beans between the two crockpots and add your tomato sauce and fire roasted tomatoes. Set the crockpots to high while you are cooking your brats.
To cook your brats pull the meat out of the casing. I find it easy to get my hands dirty and tear the casings by hand and dumping the meat into my pan to brown up. Cook the meat until it is no longer pink.
Now that your meat is cooked add the Wick Fowler's Alarm Chili kit seasoning’s to your browned meat. I add it to my meat as the flavor will disperse better into my chili. Depending on how thick or how thin you like your chili you can add water or not add water it is up to you.
Add the meat to your crockpot(s) that contain the bean and tomato mixture and let heat up and come together on high for 2-4hrs. Or if you want you can make it up the night before and place back in the crockpot for the next day.
Now the fun part of assembling place a handful of Frito chips in the bottom of your bowl. Add a scoop or more of chili, sprinkle with cheese and put a dollop of sour cream on top.