Pumpkin Cheese Ball

Directions With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

Cheesy Baked Tortellini

Recipe courtesy Giada De Laurentiis 4 to 6 servings Ingredients Olive oil 2 cups marinara sauce 1/3 cup mascarpone cheese 1/4 cup chopped fresh Italian parsley leaves 2 teaspoons chopped fresh thyme leaves 1 pound purchased cheese tortellini 2 ounces thinly sliced smoked mozzarella 1/4 cup freshly grated Parmesan Directions Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Grown Up Mac and Cheese

Ingredients 4 ounces thick-sliced bacon Vegetable oil Kosher salt 2 cups elbow macaroni or cavatappi 1 1/2 cups milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 4 ounces Gruyere cheese, grated 3 ounces extra-sharp Cheddar, grated 2 ounces blue cheese, such as Roquefort, crumbled 1/4 teaspoon freshly ground black pepper Pinch nutmeg 2 slices white sandwich bread, crusts removed 2 tablespoons freshly chopped basil leaves Directions Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Macaroni and Cheese

Recipe courtesy Giada De Laurentiis Ingredients Butter, for greasing dish 12 ounces wide egg noodles 2 cups heavy cream 2 1/2 cups whole milk 2 teaspoons all-purpose flour 1/2 teaspoon salt, plus more for pasta water 1/4 teaspoon freshly ground black pepper 2 cups (packed) grated Fontina 3/4 cup (packed) finely grated Parmesan 3/4 cup (packed) grated mozzarella 4 ounces cooked ham, diced, optional 2 tablespoons finely chopped fresh Italian parsley leaves Directions Preheat the oven to 450 degrees F. Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse. Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Baked Penne with Roasted Vegetables

Recipe courtesy Giada De Laurentiis Ingredients 2 red peppers, cored and cut into 1-inch wide strips 2 zucchini, quartered lengthwise and cut into 1-inch cubes 2 summer squash, quartered lengthwise and cut into 1-inch cubes 4 cremini mushrooms, halved 1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil

1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 tablespoon dried Italian herb mix or herbs de Provence 1 pound penne pasta 3 cups marinara sauce (store bought or homemade) 1 cup grated fontina cheese 1/2 cup grated smoked mozzarella 1 1/2 cups frozen peas, thawed 1/4 cup grated Parmesan, plus 1/3 cup for topping 2 tablespoons butter, cut into small pieces Directions Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

North African Meatballs

Recipe courtesy Melissa d'Arabian 4 servings Ingredients For the North African Sauce: 2 tablespoons olive oil 1/2 small onion, diced 2 cloves garlic, chopped 1 lemon, zested 1/2 cup pitted and chopped briny olives 1/2 cup white wine 1/4 cup chicken stock or broth 1 (14-ounce) can crushed or diced tomatoes 1 teaspoon light brown sugar 1/2 teaspoon dried red pepper flakes Pinch ground cinnamon Salt and freshly ground black pepper For the Meatballs: 1 egg 2 tablespoons tomato paste 3 tablespoons finely chopped fresh cilantro leaves 1 tablespoon minced fresh ginger 1 teaspoon ground cumin Pinch ground cinnamon

3/4 pound ground beef 1/3 cup finely ground rolled oats or fine bread crumbs Salt and freshly ground black pepper 3 to 4 tablespoons vegetable oil, for cooking 4 tablespoons chopped fresh parsley leaves

To make the North African Sauce:

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste. To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter. In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.

Couscous with Dried Dates:

1 cup water 1 cup chicken stock or broth 1 tablespoon olive oil 1/4 cup finely chopped dried dates 1 cup quick-cooking couscous Salt and freshly ground black pepper Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste. Transfer to a serving bowl and serve.

Shepherd's Pie
Recipe courtesy Melissa d'Arabian 6 to 8 servings Ingredients Garlicky Potato Topping: 4 large russet potatoes, peeled and quartered 10 whole garlic cloves, peeled 1/2 cup sour cream 1/4 to 1/2 cup beef broth 4 tablespoons butter, softened 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Nonstick cooking spray

Filling: 4 slices bacon, cut into thin strips 1 tablespoon vegetable oil 2 medium onions, chopped 1/2 teaspoon salt, plus 1/2 teaspoon 1 teaspoon sugar 1 pound ground beef 2 to 3 medium carrots, roughly chopped, (about 1 cup) 3/4 cups frozen peas, thawed 2 garlic cloves, minced 2 tablespoons tomato paste 1 tablespoon all-purpose flour 1 (12-ounce) bottle light or dark beer 1/2 cup beef broth 1 teaspoon finely minced fresh rosemary leaves 1/2 teaspoon freshly ground black pepper 1/2 cup grated Swiss or Cheddar 2 tablespoons chopped fresh parsley leaves Directions Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside. Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray. Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside. Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes. Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

Pumpkin Soup with Chili Cran-Apple Relish

8 first course, 4 entree servings Ingredients 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 fresh bay leaf 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

1 medium yellow onion, finely chopped Salt and pepper 3 tablespoons all-purpose flour 2 teaspoons poultry seasoning or 2 teaspoons ground thyme 2 teaspoons hot sauce, or to taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 teaspoon freshly grated nutmeg Relish: 1 crisp apple, such as McIntosh or Granny Smith, finely chopped 1/4 red onion, finely chopped 2 tablespoons lemon juice 1/2 cup dried sweetened cranberries, chopped 1 teaspoon chili powder 2 teaspoons honey 1/2 teaspoon ground cinnamon Directions Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

BREAD