Boo! It’s delicious! It’s easy! And it’s a great seasonal treat made with pumpkin and spice.

Halloween Spice Cake Recipe

Easy-to-make tapas style shrimp dish with a classic Romescu sauce.

Shrimp Romescu Recipe

Ingredients
2 Tbsp. slivered almonds
1 French bread slice
1 large garlic clove
1 7-oz. jar roasted red peppers
2 Tbsp. olive oil
1 Tbsp. sherry vinegar
1/4 tsp. cayenne
16 large shrimp, peeled and deveined

Method
Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer to food processor. Place bread in same skillet and toast on each side. Break into pieces into food processor. With the machine running, drop garlic through feed tube. Add roasted red peppers, olive oil, sherry vinegar and cayenne pepper and process until mixture is the consistency of thick mayonnaise, scraping down sides of bowl occasionally.

Arrange sauteed shrimp on plates. Spoon Romescu sauce over the shrimp and serve.

The sauce may be kept in the refrigerator, tightly covered, for up to four days.

Vickey from Ohio just chatted with us today with questions about how to make pumpkin pie using her three fresh baking pumpkins. Baking pumpkins, sometimes called sugar pumpkins, are smaller, smoother and less watery than pumpkins. Pumpkin pies made with fresh pumpkin taste, well, fresher and more interesting than those made with canned. The key to a great pie will be to use baked pumpkin that is well drained and to not overdo your pie spices. First, select some great pumpkins which will be heavy with no blemishes on the rind. Vickey’s three baking pumpkins will yield about 4 or 5 cups of baked mashed pumpkin – enough for more than two pies. Any leftover baked, drained, and mashed pumpkin can be stored in the freezer and used for more pie! soups, bread, etc.

Equipment you will need:
Baking tray
Serrated knife large
Metal Spoon
Colander
Food Processor
Pie dishes

Prepare the pumpkin:
1. Wash the pumpkin in warm water, do not use soap. Cut the pumpkin in half width-wise using the serrated knife. Scoop out the insides, seeds and stringy parts.

2. Heat oven to 400 degrees F. Place pumpkin on a baking sheet face down / pumpkin rind up. Bake pumpkin until the rind turns a nice golden brown.

3. To check to see if the pumpkin is done, the rind should slip right off the meat of the pumpkin and pumpkin meat can be easily removed with your fingers. Take all the meat and place in a colander to drain any excess liquid. For best results: line your colander with cheesecloth, thick paper towels, or even coffee filters and press down on pumpkin to squeeze out as much liquid as possible. Do ahead tip: Bake your pumpkin a day ahead of pie-making and drain in the colander (wrapper and stored in the refrigerator) overnight.

4. Once cooled and drained, blend in a food process so it becomes a nice smooth consistency.

Prepare pie dough:
Chef Adam has a great recipe and method, use this link: Simple Pie Dough. Keep cover and chilled until use.

Bake your pie:
Recipe is below. Save this to your ChefsLine Recipe Box > >

Pumpkin Pie Recipe

Ingredients
2 cups of cooked pumpkins, mashed*
1 1/2 cup evaporated milk
1/4 cup brown sugar
1/2 cup white sugar
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg or allspice
1/8 tsp. cloves
2 eggs, beaten slightly

Method
Preheat oven to 425 degrees. Line baking pan with pastry dough. In mixing bowl, mix 2 cups cooked, mashed pumpkin with remaining ingredients. Pour into pie shell. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees. Bake pie for another 45 minutes or until an inserted knife comes out clean. Allow to cool. Serve with whipped cream or by itself.

Easy-to-make Italian classic that’ll please the palates of everyone at your table!

Chicken Saltimbocca Recipe

Ingredients
4 6-oz. chicken breasts, skinless and boneless
1/4 cup flour
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. unsalted butter
3 Tbsp. olive oil
1/2 lb. sliced mushrooms
1 garlic clove, minced
8 fresh sage leaves, 4 whole, 4 julienned for garnish
1/2 cup dry vermouth
1/2 cup chicken broth
4 prosciutto slices
4 Provolone cheese slices
3 Tbsp. shredded Parmesan cheese

Method
Cut each chicken breast in half horizontally, stopping just before edge.

Season flour with salt and pepper in a shallow bowl. While heating large saute pan over medium high heat, dredge chicken breasts in seasoned flour. Saute on chicken is golden on both sides. Remove from pan.

Add the mushrooms to the same pan and saute until they release their liquid and the liquid evaporates, about 3 to 5 minutes. Add the garlic and cook another minute and remove from the pan. Pour in the vermouth off the heat and scrape the brown bits from the bottom of the pan. Add chicken broth and bring the liquid to a boil.

Stuff each chicken breast with a slice of Provolone, then prosciutto, then a whole sage leaf. Return the stuffed chicken to the pan, lower the heat and simmer. Add mushrooms and finish in a 350 oven until the cheese has melted.

I added WAY too much pepper into my baked beans, now they are too spicy to think about eating, especially for the kids. What should i do?