Pumpkin Cream Cheese Muffins

These muffins are perfect for fall and fit right in with the “pumpkin spice” craze! Honestly, I don’t really care for any hot beverages with pumpkin but I do love baked goods. I even buy extra pumpkin during the holiday sales just so I can make these muffins all year long…

Adapted and lightened up from a recipe on everydayannie.com – Yields 24 Muffins

Ingredients

For the filling:
8 oz. cream cheese, softened
1/2 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
1 1/4 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil or melted coconut oil

For the topping: (optional)
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

Directions

• To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.
• To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
• To make the topping (optional), combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
• To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a teaspoon dollop of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
• Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Baked Spaghetti Squash Noodle Recipe & 8 Fun Facts About Winter Squash

1.) Squash is a very old food crop. There is evidence of its cultivation going back at least 8,000 B.C in Central Mexico, Peru, and the Eastern United States. Squash (along with corn and beans) formed the staple diet of Mesoamerican Indians and made the creation of these empires possible.

2.) In addition to its food value, many squashes were grown to be used as containers when dried (mostly the gourd type).
Cucurbit is a term used to describe all members of the Cucurbitaceae family. In addition to squash, this includes cucumbers, melons, pumpkins, and gourds.

3.) Squash comes from the Narragansett Indian word “askutasquash.” This roughly translates into “eaten raw or uncooked.”

4.) Virtually, the entire squash plant is edible. The leaves, tendrils, shoots, stems, flowers, seeds, and fruit can be eaten.
Presidents Washington and Jefferson both grew squashes in their gardens.

5.) Squashes are commonly made into candies in Latin America.

6.) Squashes are generally categorized into two types by backyard gardeners. “Summer” squash types are fast maturing (fruit in ~50 days), have thin rinds that are usually eaten, cannot be stored for long periods (two weeks at best), and are generally picked when immature. “Winter” squash types are take longer to mature (~100 days to maturity) have thick rinds that generally need to be peeled, are picked when completely mature and can be stored for several months.

7.) Sioux Indians would cut pumpkins into strips, dry them, and weave them into mats for sitting and sleeping.

8.) Squash contain a number of vitamins and minerals such as vitamin A, vitamin C, Calcium, and Iron.

Baked Spaghetti Squash Noodles

Turn a traditional pasta dish into something fun and delicious with Spaghetti squash—the perfect option for gluten-free eating. Prepping this variety to roast is easy. With mild, nutty flavor and noodle-like flesh, this squash can be seasoned with olive oil and herbs for a simple delicious side, or mixed with your favorite sauce, veggies or protein for a main course!

• Prep: 10 mins
• Cook: 1 hr 
• Yields: 2 servings

Ingredients

• Spaghetti squash: Allow 1/3 to 1/2 pound per person.
• Your favorite pasta sauce or olive oil and herb mixture!

Directions

• Pierce shell in several places to allow steam to escape. Place whole squash in a rimmed baking pan. Bake, uncovered, at 350° for 45 minutes; turn squash over and continue baking until shell gives to pressure. Scoop out “noodles”.

• The noodles from these squashes are very flavorful and excellent served with pasta sauces.

Local All Natural Turkey Time

Local Turkey! I am very excited about our FRESH LOCAL turkey again this year. Do you love turkey year round? Would you like local turkey for Christmas or other holiday meals in the future? Now is the time to stock up. Ask about our multiple turkey discount.

Order deadline is November 14th, but order early because we will undoubtedly sell out before the deadline. These are pre-order prepay since we will be getting them just for you! You can order on-line or by phone. Turkey’s will be delivered the week of Thanksgiving. We will call or e-mail your specific delivery date and time.

Details: We collect the non-refundable deposit at the time of delivery. The deposit is the minimum cost for the weight range you have ordered. If your turkey is a little bigger but within the range you requested any balance due will be billed on the day you receive the turkey. The price is $4.49 per pound. ∙ 12 lb. and under $54.00, ∙ 13-16 lb. $58.50, ∙ 16-21 lb. $72.00, ∙ Over 21 lb. $95.00

NOW AVAILABLE FOR PRE-ORDER:           HOLIDAY FEAST BUNDLE. Perfect for Thanksgiving, Christmas or any other gathering! $49.99. SAVE $10.00 if you order before November 14th! See our web site for details.

Chicken Marsala

One of my favorite first memories from the early days of getting to know my husband was discovering we both loved Italian food. To be fair, it is entirely possible that I love every type of cuisine. I have yet to find one I don’t love. However, both my husband and I ordering the same dish on our first real date and discovering that commonality is memorable.

These days we have both enjoyed learning how to make most of our favorite Italian dishes family style and in large quantities to feed our extra long table of teenage boys and family. Chicken Marsala is one of my personal favorites. We double or triple this recipe depending on how many people are home and how many side dishes we are serving. It is completely normal to serve this with just a single green salad as a side dish on a busy night. I love that we can have a restaurant quality meal on the table in just thirty minutes or less. Enjoy!

Ingredients:

• 4 Tablespoons butter
• 4 boneless skinless chicken breasts
• 4 small shallots, finely chopped
• 8 oz. mushrooms, sliced (we like more)
• 1/4 cup marsala
• 1/2 cup cream
• 1 teaspoon lemon juice

Directions:

1. Pound chicken breasts to even out thickness and lightly season with salt and black pepper.
2. In a large skillet, saute chicken in 2 Tablespoons butter until lightly browned, about two minutes per side.
3. Add remaining butter to pan and toss with shallots and mushrooms. Continue to cook until mushrooms are golden brown.
4. Add marsala and bring to a boil. Add cream and lemon juice.
5. Season with salt and pepper. Return chicken to the pan for about three minutes or until warmed through.

Serving suggestions: We enjoy this over cooked fettucine, linguine, wild rice or asparagus.