Cinnamon Roll Pumpkin Vanilla Sheet Cake

All credit goes to Picky Palate for this one. It's like a cross between a gooey cake and a pumpkin pie with a nice swirl of brown sugar. If you are looking for Thanksgiving desserts, give this a shot. No one in my family was disapointed with the small samplings they have had so far ( It is before dinner..)

Ya ya, my drizzling skills are pretty bad, LOL 

I am copying her recipe word for word to save it on here when I need it.
I didn't have the box yellow cake mix so I grabbed a recipe offline, great to have handy!
Homemade cake mix~~
3 cups flour
2 cups sugar
1 T baking powder
1/2 cup powdered milk
Just mix together
Don't forget to visit Picky Palate for more great recipes, I have been over there several times before and very much enjoy her blog.

"1 box yellow cake mix

4 eggs

1/2 cup canola or vegetable oil

1/2 cup milk or buttermilk

3.4 ounce box Vanilla Instant Pudding Mix

1/2 cup sour cream

15 ounce can pumpkin

1 stick (8 tablespoons) unsalted butter

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

3/4 cups powdered sugar

1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.  Enjoy with milk!

Makes 16 to 20 squares"

Caramelized Sausages and Apples with Pumpkin Angel Hair and Cider Sauce

I'd like to say this recipe was mine all  mine, but I can't. The lovely people over at MyDeliciousRecipe.com encouraged me to check out their site yesterday when I was having a bit of a "Food Block". You know what it is... all of us are guilty of it at one time or another. Eating the same thing and just tired of "chicken, pork, and beef". Not that there is anything wrong with those things...
Anyway as the description of this recipe they talk about it being a great dish for those cold and cozy nights, which is perfect for us in New Hampshire at the moment. It has been below zero and quite bitter for my taste!
Here are a few photos taken this past week.

See what I mean? Definately time for some warm comfort food!
The recipe for the sausages and apples is their basic RECIPE, which smells wonderful when roasting in the oven.
12 Italian sausage links ( we chose hot)
3 large Granny Smith apples peeled, cored , and quartered.
3 large sweet onions, peeled and sliced thin.
6 cloves garlic, minced
3 Tablespoons maple syrup ( I was out, *gasp* so I used Apricot syrup with superior results)
3 Tablespoons olive oil
Roast at 375 for about 25 minutes.
Meanwhile make sauce .. theirs calls for creme freche, reduced cider , and dijon mustard.
I changed it a bit by using

1 can  apple juice concentrate, simmered till reduced by half
2-3 Tablespoons dijon mustard
1/4 cup pumpkin puree
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon cinnamon
2 Tablespoons basalmic vinegar
3 Tablespoons apricot sauce ( you can use whatever sweetener you used in the sausage mixture)
1/2 teaspoon ground sage
salt and pepper to taste.
Reduce apple juice. Whisk in next 3 ingredients till smooth.  Add remaining ingredients and keep warm.

This can be served over mashed potatoes, or pasta.
I made my own pasta since I hadn't tested out my "gently used" pasta maker a friend gave to me.
                        ~~~~~~~~~~~Pumpkin Angel Hair~~~~~~~~~~~~~

 4 1/2 cups of flour
 2 eggs
1 Tablespoon olive oil
1 cup of  pumpkin puree
Mix all ingredients in pasta maker.Follow instructions.

  Finally, here is the finished dish. I now it is "beige", I didn't have much on hand for colorful garish... the flavor profile well than makes up for the color. The salty and possibly spicy sausage, crunch of apples and onion, the sweetness of the sauce, the texture of the noodles.

I know it was a long one but I hope you enjoyed and will give it a shot!
Thanks again to MyDeliciousRecipe.com for the inspiration!!