Praline-Pumpkin Cake

* 1/2 c. butter or margarine
* 1/4 c. whipping cream
* 1 c. packed brown sugar
* 3/4 c. coarsely chopped pecans
* 1 box yellow cake mix
* 1 c. (from 15-oz can) pumpkin (not pumpkin pie mix)
* 1/2 c. water
* 1/3 c. vegetable oil
* 4 eggs
* 1 1/2 tsp. pumpkin pie spice
* 1 container (or homemade) cream cheese frosting
* Caramel topping, if desired
* Additional coarsely chopped pecans, if desired

Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.

Pumpkin Streusel Cheesecake Bars

Cookie Base:
* 1 pouch (1 lb 1.5 oz) oatmeal cookie mix
* 1/2 c. crushed gingersnap cookies
* 1/2 c. finely chopped pecans
* 1/2 c. cold butter or margarine

Filling:
* 2 packages (8 oz each) cream cheese, softened
* 1 c. sugar
* 1 c. canned pumpkin (not pumpkin pie mix)
* 2 Tbl. all-purpose flour
* 1 Tbl. pumpkin pie spice
* 2 Tbl. whipping cream
* 2 eggs

Toppings:
* 1/3 c. chocolate topping
* 1/3 c. caramel topping

Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Cheesy Chicken Cordon Bleu Rice Casserole

**Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil
* 1 medium onion, finely chopped
* 1 red bell pepper, diced
* 1 clove fresh garlic, minced
* ½ lb. diced ham
* 2 c. cooked shredded chicken breast
* 4 Tbl. butter
* ¼ c. flour
* ½ tsp. salt
* ¼ tsp. fresh cracked pepper
* 14 oz. can chicken broth
* 3 c. cooked rice of choice (I used white long grain)
* 1 c. shredded cheddar cheese
* 1 c. shredded mozzarella or swiss cheese

Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

Pumpkin-Ginger Pie With Golden Marshmallow Topping

Crust:
* 1 refrigerated pie crust (from 15-oz box), softened as directed on box

Streusel:
* 1/2 c. crushed gingersnap cookies (9 cookies)
* 1/4 c. chopped pecans
* 2 Tbl. packed light brown sugar
* 2 Tbl. all-purpose flour
* 2 Tbl. butter or margarine, softened

Filling:
* 1 can (15 oz) pumpkin (not pumpkin pie mix)
* 1 c. evaporated milk
* 1/2 c packed light brown sugar
* 2 tsp. grated fresh gingerroot
* 1 tsp. pumpkin pie spice
* 1/4 tsp. salt
* 2 eggs, slightly beaten

Topping
* 2 - 2 1/2 c. miniature marshmallows

Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours. Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.

Steak W/ Sauteed Mushrooms

* 4 (8-oz.) New York strip steaks (1 inch thick)
* 1 tsp. coarse salt
* 1 Tbl. olive oil
* 1 Tbl. unsalted butter
* 12 oz. portobello mushrooms, sliced 1/4 inch (about 7 cups)
* 2 garlic cloves, minced
* 2 Tbl. balsamic vinegar

Heat broiler/grill. Sprinkle both sides of steaks with salt. Broil/grill 6 - 8 minutes for medium-rare or until of desired doneness, turning once. Place on plate; cover loosely with foil. Meanwhile, heat oil and butter in large skillet over medium-high heat until melted and hot. Add mushrooms; cook 4 minutes or until softened, stirring frequently. Add garlic; cook 30 seconds or until fragrant. Remove from heat; stir in vinegar. Serve mushrooms over steaks.

Pumpkin Pound Cake with Cinnamon Glaze

CAKE:

* 3 c. all-purpose flour

* 1 Tbl. ground ginger

* 2 tsp. ground cinnamon

* 1 tsp. baking powder

* 1/2 tsp. salt

* 1/4 tsp. ground nutmeg

* 1 1/2 c. unsalted butter, softened

* 2 c. sugar

* 6 eggs

* 1 (15-oz.) can pure pumpkin

* 1 tsp. vanilla extract

GLAZE:

* 2 Tbl. unsalted butter, softened

* 1 (3-oz.) pkg. cream cheese, softened

* 1 tsp. vanilla extract

* 3/4 tsp. ground cinnamon

* 1 1/4 c. powdered sugar, sifted

* 2 to 3 Tbl. heavy whipping cream

* 1/3 c. coarsely chopped walnuts

Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour. Whisk flour, ginger, 2 tsp. cinnamon, baking powder, salt and nutmeg in medium bowl. Beat 1 1/2 c. butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp. vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan. Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely. Beat 2 Tbl. butter, cream cheese, 1 tsp. vanilla and 3/4 tsp. cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)

Roasted Sweet Potatoes With Cinnamon Pecan Crunch

* 3/4 c. firmly packed brown sugar, divided

* 2 Tbl. orange juice

* 2 tsp. vanilla

* 1 1/2 tsp. cinnamon, ground, divided

* 1 1/2 tsp. ginger, ground, divided

* 1/2 tsp. salt

* 3 lbs. sweet potatoes, peeled & cut into 1" chunks

* 1 c. dried cranberries

* 6 Tbl. butter, cut up, divided

* 1/2 c. flour

* 1 c. chopped pecans

Preheat oven to 400°F. Mix 1/4 c. of the brown sugar, orange juice, vanilla, 1/2 tsp. each of the cinnamon, ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9" baking dish. Sprinkle evenly with cranberries. Dot with 2 Tbl. of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 c. brown sugar & remaining 1 tsp. each cinnamon & ginger in medium bowl. Cut in remaining 4 Tbl. butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25-30 min. longer or until sweet potatoes are tender and topping is lightly browned.

Classic Hearty Corn Chowder

**Recipe from Picky Palate **

* 3 Tbl. extra virgin olive oil
* 1 lg. onion, diced
* 3 stalks celery, diced
* 4 lg. carrots, diced
* 1 lg. fennel bulb, thinly sliced
* 2 cloves garlic, minced
* ½ lb. diced ham/chicken
* 10 fresh ears of corn, kernels removed and placed into bowl (or a 2lb bag of frozen corn)
* 3 - 14 oz. cans chicken broth
* 8 oz. sour cream
* 1 c. half & half

Roasted Poblano Cream
* 1 Roasted poblano pepper
* ½ c. sour cream

Place olive oil into a large dutch oven over medium heat. When hot, add onion, celery, carrots and fennel. Cook & stir for 10-12 min. or until vegetables are softened. Stir in garlic & ham/chicken until combined. Place half of the corn into a food processor and mix until nearly smooth. Pour mixture into pot with whole kernels. Stir in chicken broth, sour cream and half & half. Reduce heat to low. Season with salt, pepper and garlic seasoning according to taste. Simmer on low until ready to serve. Garnish with cilantro leaves and Roasted Poblano cream if desired.

Roasted Poblano Cream-
Place poblano pepper under oven’s broiler on a baking sheet or foil. Broil for 15-20 minutes, flipping half way through or until blackened on all sides. Transfer to a brown lunch sack and fold top down to trap steam inside. After about 10 minutes, remove peppers and peel the blackened skin away. Chop the roasted poblano and stir into sour cream. Place a dollop on top of soup if desired.