I found this recipe on Cooking Light's website. Perfect for a romantic fall dinner!



For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorgonzola sauce.

You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.

Yield: 6 servings
Ingredients

* 1 1/4 cups canned pumpkin
* 2 tablespoons dry breadcrumbs
* 2 tablespoons fresh grated Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh sage
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
* 30 round won-ton wrappers
* 1 tablespoon cornstarch
* Cooking spray
* 1 cup fat-free milk
* 1 tablespoon all-purpose flour
* 1 1/2 tablespoons butter
* 1/2 cup (2 ounces) crumbled Gorgonzola cheese
* 3 tablespoons chopped hazelnuts, toasted

Preparation

Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.

Working with 1 won-ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining won-ton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
Nutritional Information

Calories: 250 (33% from fat)
Fat: 9.1g (sat 4.5g,mono 2.7g,poly 0.7g)
Protein: 9.5g
Carbohydrate: 33g
Fiber: 3.1g
Cholesterol: 22mg
Iron: 2.4mg
Sodium: 636mg
Calcium: 162mg

1 can condensed cream of chicken soup
1 can sliced mushrooms
1/4 tsp Worcestershire sauce
1 6-oz can diced chicken or turkey
1/2 cup packaged stuffing mix

Combine 1 can condensed cream of chicken soup, 1 can sliced mushrooms (drained), 1/4 tsp Worcestershire sauce in 1 qt baking dish. Add 1 6-oz can diced chicken or turkey. Sprinkle with 1/2 cup packaged stuffing mix for poultry. Bake at 375 for 25 minutes or until bubbly hot. Or bake in individual serving sized baking dishes for 20 minutes.

I made this for dinner last night...it was super yummy! It's a keeper!


8 oz Fettuccine - cooked and drained
2 tbs each butter and olive oil
2 chicken breasts - sliced thin
1/2 pound mushrooms - washed and sliced
4 oz white wine
4 green onions - sliced
2 cloves crushed garlic
garlic powder
salt and pepper
1 jar Vodka Pasta Sauce (or 16 oz homemade)
2 tbs crumbled feta cheese
Parmesan cheese for garnish


In a deep saute' pan, heat up butter and oil over medium-high heat. Add chicken and cook until no longer pink on the outside. Add the mushrooms, wine, green onions, crushed garlic, garlic powder and salt and pepper to taste. Stir and continue cooking until chicken is done on the inside and mushrooms are soft. Add the jar of pasta sauce and feta cheese. Stir until well blended. Taste and season with more salt, pepper or garlic powder if needed. Heat thoroughly. Serve over cooked fettuccine. Add bread sticks and a salad for a lovely dinner.

To make my Chicken Marsala, you will need:


2 tablespoons each butter and olive oil
4 chicken breast cutlets
1/2 pound fresh mushrooms, diced
1 tablespoon diced fresh garlic
1 tablespoon dried onion flakes
1 tablespoon chicken bouillon
1/2 cup Marsala wine (or white wine)
3 cups milk
2 tablespoons flour
salt and pepper
1/2 tsp dried Italian seasonings
8 oz dried pasta, cooked al dente', tossed with olive oil and kept warm

In large deep sided frying pan, heat oil and butter over medium heat. Add chicken breast cutlets and saute until lightly browned on each side. Remove chicken from pan and keep warm. To frying pan, add the mushrooms, onion, garlic and wine. Scrape bottom of pan to deglaze the chicken bits. Cook until mushrooms are softened. Meanwhile, place flour in liquid measuring cup and whisk in 1/2 cup of the milk until flour is dissolved. Add the rest of the milk and bouillon and mix well. Pour mixture into the hot pan with the mushrooms and wine. Stir constantly until thickened over medium heat. Season with salt, pepper and Italian seasonings. Return chicken to the pan and simmer in the sauce for 5 minutes. Serve over warm pasta.

This easy and delicious bar cookie recipe is a must try!

3/4 cup margarine
3 cups graham cracker crumbs
1 pkg (6 oz.) semi-sweet chocolate chips (1cup)
1 cup butterscotch chips
1 cup mini marshmallows
1 can (4 oz.) sweetened condensed milk

Preheat oven to 350F. In a 13x9" baking pan, combine margarine with crumbs. Press to form an even layer. Evenly sprinkle with chocolate and butterscotch chips then mini marshmallows. Pour condensed milk evenly over mixture. Bake 25 minutes or until bubbly. On wire rack, let cool completely. To serve, cut into squares. For easier cutting, refrigerate 1 hour.