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Pumpkin Cheesecake Wonton Dessert

24 wontons ½ cup pumpkin puree 1 package cream cheese, softened 1 teaspoon vanilla extract ½ cup sugar ½ teaspoon cinnamon ⅛ teaspoon salt 3 tablespoons vegetable oil ¼ cup powdered sugar Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a bowl or hand mixer, add cream cheese, vanilla and sugar and mix until completely smooth. Add pumpkin puree, cinnamon and salt and mix to combine. Arrange a workstation with a small bowl of water, your wonton wrappers, and pumpkin filling. Working one at a time, add about 1 tbsp of pumpkin filling to the centre of your wonton, then using your finger, wipe water across all sides of the wonton. Bring one corner up to the other in the centre, and press together to seal. Then bring up the other 2 corners, and run your finger along to seal all edges. Set aside and repeat for all wontons. Transfer wontons onto the lined baking sheet.  Brush with vegetable oil and bake until crispy.  This will take 10-12 minutes. ...
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Farfalle Pasta with Sausage, Pumpkin and Sage

1 lb. Farfalle or any short pasta 1 teaspoon extra virgin olive oil ¾  lb. Sweet Italian Sausage either ground or links cut into small pieces 1/2 cup finely diced yellow onion ¼ teaspoon salt 1 cup canned Pumpkin Puree  8-10 Sprigs of fresh sage cut in a chiffonade or small strips 1 ½ cup chicken stock 3/4 cup half and half or whole milk 1/4 teaspoon pepper 1/2 cup grated Parmesan Cheese   Cook pasta according to directions.  Drain the pasta well. In a large saute pan, heat extra virgin olive oil over medium high heat and cook sausage, breaking it up with a wooden spoon, until it is browned.  This will take 5-6 minutes. Add the onions and the salt. Saute until the onions are tender.  This will take 2-3 minutes.  Add pumpkin puree, sage, chicken stock, and pepper.  Stir well to combine.  Allow the mixture to come to a slight bubble.   Once the pumpkin sauce starts to bubble, turn heat to medium and add cream. Stir well to combine....
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Sausage, Cabbage and Apple Skillet

 4 chicken apple sausages cut into thirds 2 teaspoons extra virgin olive oil 1/2 yellow onion, thinly sliced 1 small head of cabbage, cored and thinly sliced  1 green tart apple, Granny Smith or Pink Lady, cored and thinly sliced 1 tablespoon apple cider vinegar 1/4 teaspoon each salt and pepper Place a large skillet  over medium high heat and add sausages and cook until they brown. Drop the heat to medium, and add the extra virgin olive oil and onions to the skillet.  Saute the onions and sausages for 2-3 minutes or until onions are tender. Add the sliced cabbage to the skillet and stir to incorporate.   Add the apples to the skillet and cook for 2 more minutes to soften them. Do not overcook them or they will be mushy. Turn the heat off and add the vinegar, salt and pepper. 
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Spicy Pumpkin Soup with Pumpkin Seed and Parsley Gremolata

2 tablespoons butter ½ yellow onion, chopped 2 cloves of garlic, minced ¼ teaspoon ground ginger 1 tablespoon curry powder ¼ teaspoon cinnamon ¼ teaspoon salt 1 can of pure pumpkin puree 2 ½ cups chicken broth 2 bay leaves ½ cup half and half Gremolata 2 tablespoons pumpkin seeds ¼ teaspoon cumin ½ teaspoon lemon zest 1 tablespoon chopped parsley Place pumpkin seeds into a bowl and sprinkle with cumin. Toss to combine.  Place seeds into a dry skillet over medium high heat. Heat for 3 minutes or until fragrant.  Place seeds back in the bowl and add lemon zest and parsley.  Toss to combine.  Melt butter in a medium sized pot on medium low heat.  Add onion and garlic.  Saute for 2 minutes. Add ground ginger, curry powder, cinnamon and salt.  Stir to combine and saute for another 30 seconds.   Pour in pumpkin puree and chicken stock.  Add bay leaves and stir well to combine. Cover and bring to a boil.  Reduce heat and simmer for 5 minut...
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Goat Cheese and Chive Cornbread Muffins

  Makes 18 regular size muffins 2¼ cups all-purpose flour 1 cup cornmeal ¼ cup sugar 4 tsp baking powder 1¼ tsp salt 2 large eggs 1½ cups milk ¾ cup unsalted butter, melted ¼ cup chives diced 1 cup crumbled goat cheese Grease a muffin pan, or line with paper liners; set aside. Preheat the oven to 400°F. In a large bowl, add all dry ingredients (flour, cornmeal, sugar, baking powder and salt.) Stir until well combined. In a separate bowl, whisk together the eggs, milk and melted butter. Add this mixture to the dry ingredients along with chives and crumbled goat cheese; stir until well combined. Fill each muffin cup until ¾ full.  Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out mostly clean.
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Shrimp Diablo with Cilantro Rice

 2 tablespoons extra virgin olive oil, divided 1/2 yellow onion, diced 1 cup diced tomatoes, with juice 1 cup chicken stock 2 dried guajillo chilies, stemmed and seeds removed 6 dried chiles de arbol, stemmed and seeds removed 2 tablespoons fresh lime juice 1/4 teaspoon salt 1 1/2  lbs. large shrimp, peeled and deveined 1 serrano chile, thinly sliced 2 tablespoons chopped cilantro for garnish Heat a medium skillet over medium high heat and add 1 tablespoon extra virgin olive oil and onions.  Saute onions for 4-5 minutes until tender and opaque. Add tomatoes and chicken stock to the onions and bring to a slight boil.  Add guajllo peppers and chilies de arbol and reduce heat to medium and simmer for 10 minutes or until chilies rehydrate and the sauce slightly thickens. Let the sauce cool, then add the pepper tomato mixture, lime juice and salt to a blender or food processor and puree until completely smooth. Pour the sauce over the shrimp and allow the shrimp to marina...
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Cheeseburger Potato Chip Nachos

  8 oz. bag of your favorite unflavored potato chips 1 teaspoon extra virgin olive oil 1 lb. of ground beef ¼ cup yellow onion, chopped 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon cumin 1 tablespoon chili powder ¼ teaspoon salt 2 cups shredded cheddar cheese ⅓ cup pickles, chopped ¼ cup shredded iceberg lettuce ¼ cup tomatoes, finely diced ¼ cup Thousand Island dressing Preheat your grill to medium heat.   Add extra virgin olive oil to a skillet on medium heat.  Add onions and saute for 2 minutes. Add the ground beef, breaking it apart with a spatula.  Cook meat and onions together until the meat is no longer pink.  This will take 5-7 minutes.Drain any excess fat. Season meat and onions with onion powder, garlic powder, cumin, chili powder and salt.  Stir to combine.   Evenly spread the potato chips out on a baking sheet or disposable aluminum baking pan.  Top chips with the ground beef mixture.  Sprinkle shredded ch...
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