Campanelle with Spicy Sausage and Mascarpone

Campanelle, which means "Bellflower" and also "Little Bell" in Italian, has this charming shape that adds a bit of flair to your everyday pasta dishes. The curve of these provide a place for all the gooey sauce to hide and would go well in a cheesy baked pasta dish. The sauce in this dish comes from the meltingly delicious mascarpone cheese. A bit expensive in some stores, but completely worth it in sweet and savory foods. What I found most appealing with this was the spicy sausage that was toned down just enough with the creamy mascarpone. I added some sauteed cremini mushrooms along with blanched green beans to top it off. You might even be able to get your kids to eat it, especially with the delicious sauce. Delicious and perfectly warming in the cooling weather.

1 pound Campanelle pasta

2 tablespoons olive oil

1/2 pound ground spicy Italian sausage

1 small onion, chopped

6 ounces sliced cremini mushrooms

1/2 lb green beans, cut into smaller pieces

2 tablespoons chopped fresh oregano leaves

1/2 cup mascarpone cheese

salt and pepper to taste

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta and reserve 1 cup of the cooking liquid. (You probably won't need the full 1 cup, but keep it on hand).

In another pot, bring water to a boil and add the green beans to cook, 2-3 minutes then remove to a water-bath to cool. (I like mine crisp, so I keep the cooking time down as noted, but do as you like). Set the green beans aside.

In a large skillet heat the olive oil over medium-high heat, add the sausage and onions. Break up the sausage into small pieces as it browns.

Continue cooking until the sausage is nearly done and the onions are soft, add the mushrooms and oregano cook for 5 more minutes, then add in the green beans to warm. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan then stir in the mascarpone cheese and stir until it dissolves into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.

Chocolate Panna Cotta with Amaretto Whipped Cream

While I may not have the biggest sweet tooth anymore, I still have a fondness for chocolate that has not ebbed over the years. Chocolate cakes, cookies, bars and even drinks in variations, have become favorites and you only have to do a Google search with the word 'chocolate' to see how popular it actually is. The possibilities are endless with this flavor and one that I think you should indulge in from time to time. When we think of a slice of cake or a pudding we immediately think of reasons not to enjoy it, like weight issues, health issues or maybe you just avoid eating sweets. Whatever the reasons, there are times in life when you have to let loose and just celebrate the fact that you are eating something spectacular. It is quite a relaxing experience when you think about it. Give it a try and you will see what I am talking about... in moderation, of course.

When you talk about Panna Cotta, most of us think of the quivering gelatin dessert that is creamy in your mouth. This recipe on the other hand was baked so it had a thin crusty top and a pudding-like texture throughout. Topped with some cream whipped with amaretto that oozes down into the warm panna cotta, this is nothing short of heaven. So go ahead: celebrate the fact that you enjoy chocolate with no apology.

• 2 cups cold whole milk

• 1 cup granulated sugar

• 1 teaspoon pure vanilla extract

• 1 packet unflavored gelatin

• 4 eggs, lightly beaten

• 1 (12-ounce) bag bittersweet chocolate chips

• 1/4 cup toasted sliced almonds

• 1 cup whipping cream

• 1 tablespoon confectioners’ sugar

• 1 tablespoon almond liqueur such as Amaretto

Preheat the oven to 350˚F. Butter a 2-quart casserole dish. (I did individual ramekins)

In a small saucepan, combine 1½ cups of the milk, the granulated sugar, and the vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat.

In a small bowl, sprinkle the gelatin over the remaining ½ cup of cold milk and let it dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved, combine the eggs with the warm milk mixture, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine-mesh strainer into a large measuring cup or small pitcher.

Meanwhile, melt the chocolate over simmering water in a double boiler. When the chocolate is melted, gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.

Pour the mixture into the prepared dish. Sprinkle the top with the almonds. Place the casserole dish in a larger baking pan or roasting pan and add hot water to the larger pan until the water comes halfway up the sides of the casserole dish. Place both pans in the oven and bake the panna cotta until the sides are firm and the center just jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes. (Adjust your time accordingly when doing individual ramekins).

Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the confectioners’ sugar and almond liqueur and whip to combine. Spoon the panna cotta into individual serving bowls and dollop the top with the almond whipped cream.

Buffalo Chicken Quesadillas

Ah, Game Day food. Who can resist? Whether its baseball, football or even the occasional British 'footie" game, the munchies are a necessity. Game day is when you can easily eat way too much, feel horribly full and yet you can still continue to consume. Sound familiar? I almost dread it for that exact reason, but I always love a chance to try something new. That is where these Buffalo Chicken Quesadillas come into play. If you are a fan of Buffalo Wings, then this will easily become a new favorite. I loved the spiciness paired with the oozing cheese and crispy tortilla. While I made them for dinner, they would also be perfect for a quick tasty snack after school or work. They are incredibly simple to make for when you are in a rush.

To go alongside the wings I made some homemade gorgonzola dressing. While it got great reviews from my husband, I will take his word for it. I'm not fan but if you decide to try it, i'd love to hear your thoughts as well.

1 store-bought rotisserie chicken, shredded

3/4 cup buffalo sauce

1 1/2 cup shredded Monterey Jack Cheese

12 small soft flour tortillas

Preheat your skillet on medium heat or heat your panini maker. Mix the chicken and the buffalo sauce in a bowl until it is mixed evenly. Then add the monterey jack cheese.

Divide the chicken-cheese-sauce mixture on 6 flat tortillas, then top each one with the other 6 tortillas.

In the preheated skillet or panini maker, spray nonstick spray. Then place your first quesadilla in. Only spend about 3-5 minutes per side, depending on how brown and crispy you would like them to get. Make sure they don't burn. Use a spatula to turn each one if using a skillet.

Cut the finished quesadillas into halves or quarters and serve.

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup crumbled gorgonzola

In a bowl, stir together the mayonnaise, sour cream, lemon juice, salt, and pepper until well blended. Stir in the gorgonzola.

Halloween Owl Cupcakes

It is that time of year again when the little ones get all dressed up as their favorite characters and parade around school and home in hopes of filling their pails full of candy. When I was young my parents would take my brother and I around for what seemed like hours to them but minutes to us. We froze in our costumes but didn't care due to our endless quest for candy, candy and more candy. The one big change now is that for one, I no longer dress up and another is that it is not that cold here! For me, the true Halloween experience should feature a good case of the shivers as you prance from one house to the next. My kids are totally missing out.

I took a class on Monday night that taught us how to create cupcakes using the darling book Hello Cupcake. I have had the book for quite some time yet I always figured they would be outof my reach to try which couldn't have been farther from the truth. Once you see them demonstrated it becomes clear just how easy these are to assemble. My good friend Nichole and I set about creating not only these adorable, bug-eyed owls but also turkeys, werewolves, snowmen and a sunflower. Needless to say, we both had a blast laughing at our mistakes and coaching each other along. They are as fun to eat as they are to create.

So whatever your plans are this Halloween, I wish you a safe and enjoyable day.

Adapted from Hello, Cupcake

12 Devil's Food cupcakes baked in brown paper liners (I used black)

24 cream filled chocolate sandwich cookies (Double Stuff oreos work best)

1 can chocolate frosting

4 tablespoons vanilla frosting

12 small banana shaped hard candies (Runts)

24 mini chocolate covered mints (Junior Mints)

Split the sandwich cookies, in half crosswise, keeping the cream side whole. Use a paring knife to remove any excess crumbs from cream filling.

To form the ears, cut the cream-free side of the oreo in half.

Spoon 1 1/2 cups of the chocolate frosting and the 2 tablespoons of the vanilla frosting into separate ziplock bags; set aside. Spread the remaining chocolate frosting on top of the cupcakes until smooth.

To make the ears, attach the large cut cookies on top of the 12 standard cupcakes with some of the chocolate frosting, round side facing each other, at an angle, about 1 1/2 inches apart and hanging over edge of cupcake about 3/4 inch.

Place the large cream sided cookies, cream side up, on the upper half of the cupcakes.

Snip a small corner (1/8 inch) from the bag with the chocolate and vanilla frostings. Pipe the chocolate frosting in vertical lines over the cookie ears to cover. Starting at the outer edge of cupcake pipe the feathers with the chocolate frosting around top of cupcake and under the eyes.

Press the yellow candies in between the cookie eyes as the beak. Attach the chocolate covered mints on top of the cookies with some of the vanilla frosting on the cupcakes. Position the eyes in different directions to give the owls character. Pipe a white highlight on the eyes.

Zucchine al Forno

I really wish it would completely cool down here where I live. It is much cooler than Summer but even today was 80 and it is nearing the end of October! Crazy! I am ready to start baking more, making soups and roasting meals and not worry about turning the oven on and heating the house even more. Today we had some insane winds so maybe this is a start.

I am always up for something warm and cheesy, especially when it has that crusty top which is completely irresistible. Sliced zucchini baked in a cheesy milk mixture and bread crumbs pair perfectly with any main dish, or even as a main dish of its own paired with a crisp salad. There are never any leftovers when I make this, which makes it perfect for a dinner party. Even kids who hate veggies will at least try this, and if you are lucky, they will ask for more. If you are not a fan of zucchini, I am sure it would be equally delicious with cauliflower or even broccoli. Paired with the grated Romano, it is sure to please.

2 tablespoons extra-virgin olive oil

5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick

Salt and freshly ground black pepper

1/2 teaspoon dried oregano (or to taste)

1 cup heavy cream

1 cup grated mozzarella

1 cup grated fontina

1/4 cup grated Romano

1 cup plain dried bread crumbs

4 tablespoons unsalted butter

Directions

Preheat oven to 375 degrees F.

Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/4 teaspoon oregano, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.