Did you get yours? I got mine!

That is the latest Ina Garten Cookbook. I swear to

you that I feel like a 14 old waiting in line to get a

Harry Potter book. The joy that comes over me!

This is her 7th cookbook and it is just as amazing

as the rest. Sometime's, I day dream that I'm invited

to her house in the Hampton's for dinner and I get to

hang out with all her Fab friends and eat the best food

and laugh over cocktails. A girl can dream right?

Happy Halloween!!!!

Wishing you all a very Happy Halloween from my

little Peacock Fairy! I can't wait to sneak all the Peanut

Butter Cups out of my kiddies bags.

Pumpkin Pie Pasta With Apple Chicken Sausages

How do I convince you that this pasta is beyond delicious?

I combined my love for pumpkin pie and my love for pasta

in one spectacular dish. YUM.

Pumpkin Pie Pasta

1 pound rigatoni

2 tablespoons butter

1 package chicken apple sausage, diced

1 onion chopped

One 15 oz can of pumpkin puree

1 cup heavy cream

1/2 cup parmesan cheese

a dash of sage

salt and pepper

2 to 3 tablespoons of brown sugar

parsley for garnish

1) Cook pasta and drain, Save 1 cup of the pasta water

and set aside.

2) In the same pot, melt butter over medium heat and

cook the sausages and onion until cooked and has a nice

color. Stir in the pumpkin and heavy cream and bring to

a boil. Return the pasta to the pot along with the reserved

pasta cooking water and toss. Stir in the parmesan, sage

and brown sugar. Season with salt and pepper.

3) Top the pasta with parsley, parmesan and more brown

sugar. Enjoy!

The Best Chili

That's a pretty huge statement, huh? All I can say is

that it is by far the best I have ever had. It's not the

normal chili and the flavor is so good. I always say

the secret to this recipe is the cranberry sauce! I hope

you try this. It will warm you up on these cooler months.

The Best Chili

3 pounds ground beef

1 large onion, chopped

1 red pepper, chopped

1 green pepper, chopped

2 garlic cloves, minced

2 ( 28 ounce ) Large cans of diced tomatoes

1  ( 28 ounce ) large can of tomato sauce

1 jar of prepared tomato sauce (garlic and peppers)

2  ( 16 ounce ) large cans of kidney beans

2 ( 28 ounce ) large can of baked beans

1 teaspoon of salt and pepper

2 packets of chili seasoning

1 can of cranberry sauce

Brown the first 4 ingredients. Drain and return to the

stove. Add remaining ingredients and stir. Simmer for

one hour. Serve with sour cream, green onions, cheese

and corn bread.

Note - this makes a lot of chili.

Spiced Pumpkin Trifle

Incredible and Delicious are the words to describe this

dessert! I love creamy sweet things. The ginger snaps

give it some depth. This would be great if you need to

bring a dessert to a holiday party.

Spiced Pumpkin Trifle

3 cups heavy cream

1 15-ounce can pumpkin puree

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

pinch of ground cloves

pinch of salt

3 tablespoon of powdered sugar

one 7.5 ounce jar of marshmallow cream

3 cups broken ginger snaps, plus more for top

3 tablespoons dark rum, (optional)

1) Using an electric mixer, beat the cream and sugar

until cream is stiff. Reserve 2 cups for serving.

2) In a large bowl, stir together the pumpkin, vanilla

cinnamon, ginger, cloves and salt. Fold in half of the

marshmallow cream, then half of the whipped cream.

Repeat with the remaining marshmallow cream and

whipped cream until combined.

3) In a medium bowl sprinkle gingersnaps with rum.

I made 2 versions of this dessert. One with and one

with out the rum. So this step is optional.

4) Spoon one third of the pumpkin mixture into a

clear glass serving bowl, spreading evenly, and sprinkle

half the cookies on top. Repeat with remaining pumpkin

and the cookies. Then top with with final layer of

pumpkin and top with the reserved whipped cream.

Chill before serving.