Pumpkin-Ricotta Stuffed Shells

November 16, 2011 jennifer All Things Pumpkin, Main Dishes

I saw this recipe on page 124 of the October 2011 issue of Country Living magazine and have had it sitting on my kitchen counter ever since. One of my favorite things to do every fall is try new pumpkin recipes (as well as make old favorites) so this was a great opportunity. I also love finding ways to use pumpkin in savory ways as well as sweet.

And so, last week I served this pasta to my family for dinner. Honestly, I wasn’t sure what they would think, especially my husband, but they all raved about it and were relieved I had made two pans full. I guess that means it’s a keeper!

So here is the recipe, in case you don’t have the magazine. My family recommends that you try it!

Pumpkin-Ricotta Stuffed Shells

Ingredients:

24 jumbo pasta shells 1 Tb. olive oil 22 ounces fat-free ricotta cheese (2 1/2 cups) 1 (15 ounce) can pumpkin puree *make sure you don’t get pumpkin flavored for pumpkin pie!
3/4 cup plus 2 Tablespoons (2 1/2 ounces) grated Romano cheese 1 large egg white (I just used a whole egg) 2 garlic cloves, minced 1 cup fresh basil, chopped (you can certainly cut back on this if you don’t love basil) 1 Tb. fresh sage, finely chopped (I used dried) 1 tsp. salt 1 tsp. ground pepper 1 (26 ounce) jar store-bought tomato sauce (I used spaghetti sauce) Preparation:

Cook pasta shells according to package directions. Drain and transfer to a baking sheet (or piece of aluminum foil) and drizzle with oil. Let cool.

In a medium bowl, stir together ricotta, pumpkin, 3/4 cup Romano, egg, garlic, basil, sage, salt and pepper. Mix well.

Spread spaghetti sauce in bottom of a 9×13 inch baking pan. Fill each pasta shell with about three tablespoons pumpkin-ricotta mixture. Arrange shells in pan. Cover with foil and bake at 350 for 30 minutes. Remove foil, sprinkle with remaining cheese and bake 15 minutes more. Serve and enjoy!

Note: I prepared this dish the day before, stuffed the shells and stored them between layers of plastic in an airtight container overnight. On the day I served them, my only prep was to pour the spaghetti sauce in the pan, arrange the pasta and bake! They tasted delicious, and the few we had left were delicious the next day as well.

This was a delicious recipe. It’s meatless and relatively low in fat, considering that it’s mostly “cheesy”. According to the nutrition information provided by Country Living, one serving contains 321 calories, 22 grams protein, only 9 grams fat, 39 grams carbohydrates, 6 grams fiber, 977 milligrams sodium and 19 milligrams cholesterol.

I hope you’ll try it!

Hopeful Homemaker

Gratitude Tree

November 15, 2011 jennifer Decorating, Thanksgiving

Every November I try to provide a place for our family to write down the blessings we’re thankful for. This year’s version is definitely the biggest one yet.

Using branches from one of our cherry trees (which is dying), I built a mini-tree in the kitchen. It sits between the two windows near our table. {This also makes it difficult to photograph because of all the lighting behind it. Sorry!}

Standing over eight feet tall, our gratitude tree is actually one really big branch with two smaller branches attached. I spray painted them all white, but didn’t go for total coverage. They almost look like aspen branches now.

I placed the tree in an urn, weighted it with rocks, and wrapped it in some creamy burlap I had in my stash.

I wanted to hide the spot where I attached all the branches to each other, so a burlap ribbon and vintage dictionary page “flower” was added. In its center I attached a glitter-covered rose I had sitting around and a tag declaring this our “Harrison family gratitude tree.”

When I started this project I intended to take down the white mirror that hangs between the windows, but once it was up I loved the reflection of the branches so much that I left it in place. It adds more dimension to the tree.

In keeping with the color scheme I chose to cut our leaves out of the same dictionary pages. I cut them in a variety of shapes ( found here ) and I love the way they look. Because they lack color their shape is emphasized.

To hang each leaf we simply punch a tiny hole and use a wire ornament hanger (purchased at the dollar store) which is then hung on a branch. We’ve also started using a Sharpie to write on the leaves which makes it easier to read with all the dictionary text.

Last night we had a family discussion about gratitude in which my older children shared thoughts and insights that were very encouraging. I am grateful for brief moments when I discover that we just might be getting through to them, after all. We also talked about how Thanksgiving is the perfect prelude to the Christmas season. I have also been pleased with the enthusiasm with which they’ve welcomed the tree to our kitchen. It’s big enough that we can’t help but notice it and I’m excited to have it for the holidays.

So there you have it: our 2011 gratitude tree, created entirely with materials on hand and not a single penny spent. And for the record, I am grateful for it because it provided me with a creative outlet on a busy day, which motivated me to get my work done and which brings me joy each time I see it. It is beautiful to me.

What do you think? Do you do something to record your blessings and grateful thoughts during this wonderful season? I’d love to hear. If you’d like a peek at another adorable gratitude tree, check this out!
Jennifer *Don’t forget: today is the last day to enter my 2nd giveaway for some velvet pumpkins in non-traditional colors!

Leave a comment here to enter.

Butterscotch Pumpkin Cake

November 14, 2011 jennifer All Things Pumpkin, Desserts

This cake is one I’ve been making for years. Shared by a friend, it combines the familiar flavor of pumpkin with the unexpected taste of butterscotch. The butterscotch is mild enough that it doesn’t overwhelm the cake, and even people who usually dislike butterscotch give it compliments.

Pumpkin Butterscotch Cake

Ingredients:

2 cups butterscotch morsels, divided 2 cups flour 1 3/4 cups granulated sugar 1 Tb. baking powder 1 tsp. salt 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 cup pumpkin puree 1/2 cup vegetable oil 3 eggs 1 tsp. vanilla 1/2 cup undiluted evaporated milk Preparation:

Microwave 1 cup butterscotch morsels for 1 to 1 1/2 minutes. Stir, microwave for another 20 seconds until smooth. Stir together melted butterscotch, pumpkin, oil, eggs and vanilla in a large bowl with wire whisk. Stir in combined dry ingredients. Spray a 10 inch bundt pan with non-stick spray and spoon batter in.

Bake at 350 for 40-50 minutes or until toothpick comes out clean. Cool in pan for 30 minutes. Invert onto wire rack to cool completely.

To prepare butterscotch sauce, heat evaporated milk over medium heat and bring to boil. Remove from heat and add remaining 1 cup butterscotch morsels. Stir until smooth. Return to heat and bring to boil. Remove from heat and let cool to room temperature. Spoon small amount of sauce over entire cake, reserving at least half the sauce to spoon over individual slices.

Enjoy!
HH