by Amanda Cucchiara From the orange and red leaves to cozy sweaters and Halloween, there’s nothing I dislike about fall! For the past 10
Ingredients: 1/2 box linguine 2 teaspoons olive oil 1 tablespoon minced garlic 4 cups butternut squash pieces (about 1-inch pieces) 1/2 cup dry white wine or
re-pumpkin-cheesecake Ingredients: Gingersnap Crust 1 1/4 cups gingersnap cookie crumbs 1/4 cup King Arthur Unbleached All-Purpose Flour 1/4 to 1/2 teaspoon ground ginger 2 tablespoons
Re-maple pumpkin muffins Ingredients: 1-‐1/2cups all purpose flour (or 1 cup all-‐purpose and1/2cup whole wheat flour) 1teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon
re-pumpkin-mini-tarts Ingredients: ¼ cup Chobani Vanilla Greek Yogurt 1 package frozen mini phyllo shells (15 shells) 1 tablespoon unsalted butter, melted ½ cupcanned pumpkin 1
re-fettucini-pumpkin-alfredo Ingredients: 1 package (16 ounces) fettuccine 3 cups milk 1 cup canned pumpkin 1/2 cup grated Parmesan cheese 2 tablespoons flour 1 teaspoon McCormick
Ingredients: 2 cups heavy whipping cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1 cup solid-pack pumpkin 1
Ingredients: 1 cup all-purpose flour 3/4 cup rolled oats 1 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 cup butter, softened 4 cups chopped peeled apples 1 cup sugar 2 tablespoons cornstarch
re-apple-upside-down-cake Ingredients: Topping 2 medium apples 4 tablespoons butter 3/4 cup light brown sugar, firmly packed 2 tablespoons boiled cider or thawed apple juice concentrate
Ingredients: 1 tablespoon canola oil 1/2 cup popcorn 6 tablespoons butter 1 (10-ounce) bag mini marshmallows 3/4 cup Blue Diamond Oven Roasted Sea Salt Almonds
