Category Archives: Holiday Recipes

Kasha Varnishkes–Jewish Comfort Food

Posted on September 2, 2021 | Leave a comment

This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and  try to make it a few times a year. It is super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables just substitute vegetable broth for chicken broth.

Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation.  Wolff’s brand is really wonderful so look for it and for this recipe I follow the directions on the Wolff’s box of Kasha. I actually had to order it on Amazon last year since I couldn’t find it in Colorado.

If you’re looking for an easy side dish to put together now is the time to look at this great recipe. This is also our go to the night before Yom Kippur. It’s tradition and delicious and comforting all at the same time.

Ingredients:

1 package bowtie ( farfalle ) noodles (app. 3/4 lb.)

1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.

app. 2 tablespoons vegetable oil  you may need a  little more and may want a bit more to drizzle at the end plus more — probably 1/4 cup in total

Kosher Salt and Freshly Ground Black Pepper–to taste

*1 small box button mushrooms sliced 8 ounce box — mushrooms are totally optional but sometimes I feel like they add a little something

1 cup kasha, medium or coarse granulation– I use Wolffs Kasha and follow instructions on the box which I have written below

1 egg for kasha as per instructions on the box

2 cups chicken or vegetable broth as per box instructions

Directions:

Cook the pasta according to directions on box for al dente.

Saute’ the onions in vegetable oil , salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.

Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.

Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg.  Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate. Kasha instructions for cooking are usually on the box as well. Then I pour in the broth that I am using, a little margarine/butter is OK as well ( app. 2 Tbsp) bring to a boil, cover tightly, lower flame to simmer and cook for 10 minutes till kasha is fluffy–these are the directions on the box that I follow .

Add back in the mushrooms and onions and combine with chicken broth. Cook box of Bow Tie Pasta according to directions on box al dente.

Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.

Adjust seasoning with more salt and pepper if you’d like, mix in cooked pasta, and if you’d like drizzle a little more oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish,  you’ll most likely need to add a little oil if you do so.

*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.

*should serve 8 people

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    Posted in Holiday, Holiday Recipes, pasta, sides, vegetables, vegetarian

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    Mushroom Barley (egg noodles)- Side Dish

    Posted on August 31, 2021 | Leave a comment

    cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . I used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape egg noodles

    Ingredients:

    1/4 cup butter or margarine

    1  3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

    1 lb. fresh mushrooms sliced

    1/2 spanish onion chopped

    2 – 3 cups chicken stock

    1 tablespoon vegetable oil

    Kosher Salt

    Freshly Ground Black Pepper

    Directions:

    I use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. I salt and pepper generously here. I remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley/noodles for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley/noodles is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.

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    Posted in Holiday, Holiday Recipes, sides, Uncategorized, vegetarian

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    Old School Meatballs (sweet and sour)– perfect for Rosh Hashana

    Posted on August 29, 2021 | 2 comments

           These meatballs are “old school” but still hold up.  If you’re looking for an easy addition to your menu this could be it.  L’Shana Tova from our house to yours. Enjoy! I cooked these last night and they cook up very fast and since the rules have changed dietary wise you can serve over rice if you’re observing Passover. If not use the bread crumbs. See notes at the bottom for adding raisins . I like to make these the week of Passover while we’re observing and not eating bread.

    Sweet and Sour MBalls with Turkey

    I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs.  I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is  the original and it’s super easy. I  used turkey this time out, and they came out perfectly.

    INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

    1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.

    1 egg (room temp. works best)

    1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

    *For Passover – omit the bread crumbs and replace with matzo meal

    Kosher Salt,  app. 1 teaspoon

    Freshly ground black pepper to taste (1/4 teaspoon)

    1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

    1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

    1/4 spanish onion, grated

    1/4 potato, grated

    1 bottle (12 oz.) Heinz chili sauce

    6 oz. grape jelly

    Directions:

    Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them.  Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

    * serves about 8 – 10

    *you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine

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    Posted in Holiday, Holiday Recipes, meat

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    Honey Roasted Chicken – Holiday Chicken

    Posted on August 26, 2021 | 2 comments

    DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times as I have and it’s always to raves from the family.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

    Obviously this recipe can be cut in 1/2 for a smaller group.

    Ingredients:

    1 stick butter or margarine

    1/2 cup minced yellow onion

    2 large cloves garlic, minced

    1/4 cup Dijon Mustard

    1/2 cup mild honey

    1 teaspoon kosher salt

    a rounded teaspoon curry powder

    2 tablespoons peach or mango chutney ( available in most supermarkets)

    small handful of dried currants or chopped dark raisins

    2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

    Directions:

    you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

    to make sauce:

    Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

    Chicken Prep

    I would spray each baking sheet with pam cooking spray first

    Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

    To Bake Chicken:

    place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

    to serve:

    Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

    *if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

    Happy Holiday from my Kitchen to Yours

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    Posted in chicken, Holiday, Holiday Recipes

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    Old School Meatballs (sweet and sour)

    Posted on March 29, 2021 | 3 comments

           These meatballs are “old school” but still hold up.  If you’re looking for an easy addition to your menu this could be it.  L’Shana Tova from our house to yours. Enjoy! I cooked these last night and they cook up very fast and since the rules have changed dietary wise you can serve over rice if you’re observing Passover. If not use the bread crumbs. See notes at the bottom for adding raisins . I like to make these the week of Passover while we’re observing and not eating bread.

    Sweet and Sour MBalls with Turkey

    I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs.  I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is  the original and it’s super easy. I  used turkey this time out, and they came out perfectly.

    INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

    1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.

    1 egg (room temp. works best)

    1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

    *For Passover – omit the bread crumbs and replace with matzo meal

    Kosher Salt,  app. 1 teaspoon

    Freshly ground black pepper to taste (1/4 teaspoon)

    1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

    1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

    1/4 spanish onion, grated

    1/4 potato, grated

    1 bottle (12 oz.) Heinz chili sauce

    6 oz. grape jelly

    Directions:

    Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them.  Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

    * serves about 8 – 10

    *you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine

    3 Comments

    Posted in Holiday, Holiday Recipes, meat

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    Traditional Ashkenazi Charoset–Apple/Walnut

    Posted on March 23, 2021 | Leave a comment

    DSCN2703This is my easiest Charoset and maybe this year we just have a little bit of this on the table for tradition sake.  It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!

    Have a Sweet Passover !

    Ingredients:

    3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

    1 1/2 cups walnuts, chopped (buy them pre-chopped)

    1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

    *20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

    1 1/2 teaspoons ground cinnamon

    1 tablespoon packed brown sugar

    *for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)

    Directions:

    After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

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    Posted in condiment, Holiday Recipes, Passover Recipes, Raw, sides, vegetarian

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    Peach Farfel for Passover – crowd favorite

    Posted on March 19, 2021 | Leave a comment

     
    This is most definitely a “must have” Passover recipe.  It has been a winning recipe ever since my friend Audrey gave it to me many years ago. This one is probably one of the most favorite Passover staples. Recipes are funny in that -they tend to spread out to a wide group of people and people start passing them down to their people and so forth and so on and before you know it no one remembers where the original recipe came from , they just remember that it was on their Passover table and they can’t imagine a Seder dinner without it.  Enjoy this one; it is sweet and makes for a delicious side dish with poultry or beef. This has always been a crowd pleaser. I know, the amount of eggs is obscene on this holiday! This one has 7 eggs in it!!!!!

    Make this part of your Passover tradition, you’ll be happy you did.

    Follow me on Instagram @cookingwithcandi

    Ingredients:

    1 box matzoh farfel (I think it’s in a canister now) you will need 16 ounces of the farfel

    2 15 oz. cans sliced peaches

    7 eggs

    2 cups sugar

    1 tsp. salt

    2 sticks margarine, melted

    2 tsp. vanilla

    4 cups hot water

    Directions:

    Preheat oven to 350 degrees.

    Place dry farfel in a bowl, then pour hot water over it. Let stand until absorbed.

    In a separate bowl, combine eggs, syrup from peaches, salt, sugar, margarine, and vanilla. Add farfel and combine well. In a well sprayed 9 x 12 baking dish, pour 1/2 the mixture, then arrange a layer of peaches on top. Add remaining mixture on top, then top with remaining peaches. Sprinkle with just a bit of cinnamon if you’d like. Bake for 1 hour at 350 degrees. Serve hot out of oven, or room temp. It is quite delicious at room temperature, if you don’t have the room in your oven, and it makes for a pretty awesome leftover.

    Can be assembled, cooked 1/2 way through, then cooked the rest of the way through on the day of the holiday.

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    Posted in Dairy, Holiday Recipes, Kugel, meatless, Passover Recipes, Pudding

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    Classic Potato Pancakes –Latkes

    Posted on December 8, 2020 | Leave a comment

    Chanukah is December 10 this year and even though we won’t be celebrating with anyone we will still have Latkes because after all what’s Chanukah without them? Please stay safe folks and stay home hopefully next Chanukah we can resume celebrations as they should be.

    This is a delicious fairly easy recipe for simple latkes. If you eat them hot they’re best but that’s tough to do sometimes. They really are most delicious hot off the frying pan. Serve with Applesauce or Sour Cream . Enjoy and Happy Chanukah from my kitchen to yours.

    If you make ahead of time you can re-heat in the oven on a baking sheet.

    This is what I do.

    This recipe should serve 4

    Ingredients:

    2 large Russet Potatoes — peeled and cut lengthwise into quarters

    1 large Spanish Onion–peeled and cut into quarters

    2 large eggs

    1/2 cup all purpose flour

    2 Teaspoons Kosher Salt

    1/2 Teaspoon freshly ground black pepper

    1 Teaspoon baking powder

    Vegetable Oil for frying

    Directions:

    Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel ( I prefer a thin one for this task) and squeeze out as much liquid as possible. This is key to a delicious latke.

    Transfer the mixture to a large bowl. Add the eggs, flour, salt, pepper, and baking powder and pepper and mix until the flour is absorbed.

    In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the vegetable oil. Once the oil is hot use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape into round discs. When edges of the latkes start to brown and get crispy ( about 5 minutes) , transfer the latkes to a paper towel lined plate to drain . Repeat.

    If you’re making double the recipe I would swap out the oil and wipe with paper towel and start with fresh oil. For one batch the oil was fine. Just control the heat on your stove.

    Enjoy and Happy Chanukah.

     

     

     

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    Posted in Chanukah, Holiday, Holiday Recipes

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    Banana Pudding from Magnolia Bakery – One of my Top Ten Desserts that you don’t even bake

    Posted on November 21, 2020 | 2 comments

    Since the first time my daughter Jenn made this dessert we have added it to our Thanksgiving Table. Just what you need after that big dinner is this dessert!!! We love it and can’t get enough of it. Whether you’ll be making it for Thanksgiving or anytime just be prepared to fall in love with it. Completely decadent and totally ridiculous in calories and richness it is love at first bite.

    It is actually a subtle taste of bananas, but I wouldn’t make this if I didn’t like bananas. I happen to just adore bananas and I absolutely love love this pudding. I cannot have it in the house because I will continually find an excuse to go into the fridge and eat it till it’s pretty much all gone.  As full as I was last year and swearing I wasn’t going to eat another thing for at least a week, when I saw this  pudding I knew I was going to eat it.  I find it impossible to resist and I know others who suffer from this same fate. If you’re in the market for a purely decadent rich over the top dessert then this is it for you. Probably up there on my top ten desserts ever. This is from the More from Magnolia Cookbook so how could it be bad?

    *this recipe really needs time , so you must start the day before to let initial pudding set, and then you’ll need at least 4 more hours minimum before serving. So you must factor time into your preparing of this awesome pudding but it’s so worth it.

    Happy Thanksgiving from our house to yours.

    Ingredients:

    1 14 ounce can sweetened condensed milk

    1 1 /2 cups ice-cold water

    1 3.4 ounce package instant vanilla pudding mix ( preferably Jell-O brand)is there another brand?

    3 cups heavy cream

    1 12 ounce box Nabisco Nilla Wafers ( no substitutions) is there another brand?

    4 cups sliced ripe banana

    Directions:

    In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and cold water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more.* Cover and refrigerate for 3 – 4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

    In a large bowl, on the medium speed of an electric mixer , whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remains.

    To assemble the dessert, select a large, wide bowl ( preferably glass) with a 4 – 5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, over-lapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding . ( Just crush up a few remainder cookies in food processor) Cover tightly with plastic wrap and allow to chill in the refrigerator for *4 hours–or up to 8 hours, but no longer! Serve and behold the love!

    Serves anywhere from 12- 15

    It’s a large dessert and a substantial one. It stands alone beautifully!

    2 Comments

    Posted in dessert, no bake dessers, Pudding, Thanksgiving

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    Pumpkin Penne Bake

    Posted on November 14, 2020 | 1 comment

    IMG_9874IMG_9875I love pumpkin as you all well know by now.  It’s a very seasonal ingredient and mostly because it’s really only available during the Fall. Sometimes I’ll buy a few extra cans to have for the winter because after Thanksgiving it becomes hard to find.

    I like to have a pasta dish every year at my Thanksgiving dinner and it’s a good one for all the vegetarians out there.  This year I am making this delicious baked pumpkin penne. I am going to make it on the Monday before Thanksgiving and freeze it without putting the mozzarella cheese on top.  I will take it out of freezer Wednesday night and Thursday will  put cheese on top and bake till bubbly , you’ll want to make certain that it is completely defrosted and room temperature before putting it in the oven.  I will keep aluminum foil on it to re-heat and take off foil for last 20 minutes or so till it gets slightly brown.   It should start bubbling and to check for readiness put a fork right in the middle . If it needs more time and is getting too browned put foil back on and continue heating it up. You will cook it at 350 degrees as directions state.

    One of the best things about baked pasta dishes is that they freeze so well. Making them some of the easiest dishes to prepare ahead. This whole thing including chopping up sage took maybe 1/2 hour to prep. My kind of dish!

    As a side dish it should serve about 10-12 .

    Ingredients:

    1 box (1 lb.) penne pasta, cooked and drained well– cavatappi or rigatoni will work fine too.

    1 15 ounce can pumpkin puree, not pumpkin pie filling

    3 – 4  cups shredded mozzarella, divided , I used about 3 cups in pasta and another 1 cup on top. ( 2 packages 8 oz. shredded cheese) you’ll have a little left over

    1/4 cup heavy cream

    2 tablespoons fresh sage, chopped or 2 teaspoons dried sage

    1 teaspoon kosher salt

    1/2 teaspoon garlic powder

    Directions:

    Pre-heat oven to 350 degrees.

    In a large bowl, combine cooked penne, pumpkin,  2  cup- 3 cups mozzarella, heavy cream, sage, salt and garlic powder. Stir to combine. Taste for salt.

    Transfer mixture to a greased or well sprayed 3 quart baking dish and sprinkle with remaining 1 cup mozzarella.

    Bake 20 to 30 minutes or until cheese is bubbly and melted. Since I was freezing I pulled it out after 20 minutes, cooled it down and wrapped it tightly and put in freezer.

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    Posted in Holiday Recipes, Holiday/ Thanksgiving Recipes, pasta, Thanksgiving

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