Delicious Fall Dinner Party Menu

Instructions

In a small bowl or container combine the vinegar, olive oil, mustard, and salt and pepper.

In a large bowl combine the lettuce and half of the onion, mozzarella, and pear. Gently toss to combine. Transfer to a serving platter, and sprinkle over the rest of the onions, mozzarella and pears. Finish with a bit of salt and and pepper and serve immediately.

Instructions

Preheat the oven to 350 degrees. Lightly grease a 9x13 inch baking dish or dish of similar size.

Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, pumpkin, water, milk, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as you need.

In a large pot, bring salted water to a boil over high heat and boil the pasta until al dente according to package directions.

In a medium bowl, combine the cottage cheese, fontina, and 1/2 cup pesto. 

To assemble, spoon 3/4 of the pumpkin sauce into the bottom of the prepared baking dish.

Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining pumpkin sauce over top of the shells and then drizzle the remaining 1/2 cup pesto evenly over everything. Top with mozzarella.

Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil. Enjoy!

Instructions

Using a blender or spice grinder, place loose tea; blend until ground, about 1 minute. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy, about 2 to 3 minutes. Add 2/3 cup sugar and beat until combined. Add 1 egg and 1 tablespoon flour and beat until smooth. Place cream cheese mixture in a large pipping bag. Set aside.

Preheat oven to 325 degrees.

In a large bowl, beat butter, vanilla, and remaining 2 cups sugar with a mixer at medium speed until fluffy about 4-5 minutes. Stop often to scrape sides of bowl. Add remaining 3 eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together ground tea, baking soda, salt, and remaining 2 2/3 cups flour. In another medium bowl, combine pumpkin, milk and zest. With mixer on low speed, gradually add flour mixture to butter mixture alternately with pumpkin mixture, beginning and ending with flour mixture, beating just until combined after each addition.

Spray a 10-cup Bundt pan with baking spray with flour. Spoon three-fourths of batter into prepared pan. Make a deep well in center of batter with the back of the spoon. Pipe cream cheese mixture into well. Gently spoon remaining batter on top, spreading until smooth.

Bake until a wooden pick inserted near center comes out with a few moist crumbs, about an 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely.

Pecan Sauce:

In a small saucepan, bring brown sugar and maple syrup to a boil over medium-high heat. Remove from heat; stir in pecans, butter and vanilla. Serve immediately.