Pumpkin Bundt Cake

Jamie Massie says that this cake is what she brings to every holiday gathering as soon as fall starts! Very simple to make and it was really good topped with whipped cream. I bet it would be just amazing served warm with vanilla ice cream...


1 box yellow cake mix
1 box butterscotch pudding
4 eggs
1/4 C water
1/4 C vegetable oil
1 (15 oz) can pumpkin
2 tsp pumpkin spice


Combine all ingredients and pour into a greased and floured bundt pan. Bake at 350 degrees for 50-55 minutes.

Mostacolli

Jamie Massey is a fellow foodie and I always look forward to what she brings. This time was a yummy Italian dish akin to a spaghetti or baked ziti or most meat-and-red sauce Italian dishes!

1 can crushed tomatoes
1 can crushed tomatoes with Italian seasoning
1 onion
3-4 garlic cloves
extra virgin olive oil
1 lb ground round
1 tsp sugar
oregano
basil
1 box rigatoni pasta

Cover bottom of large frying pan with olive oil. Chop fine onion and garlic. Saute for about 3 minutes or until onion is transparent. Do not brown garlic. Add the hamburger and brown. When browned, drain the excess fat. Add the tomatoes, sugar and oregano. Simmer on low for about an hour. The last 10 minutes add basil finely chopped. Bring water to a boil in a separate pot. Add the salt then the pasta. DO NOT ADD OIL. Mix cooked pasta with sauce and serve.

To reheat leftovers- Put in a pan on the stove. Add a little ketchup to loosen the sauce and pasta.

To freeze- Freeze in a 9x13" pan. The night before, put into the fridge to thaw. Cook at 350 degrees for 1 hour.

Teriyaki Chicken

Who doesn't love a good Teriyaki meal?!?! Jamie Massie is really earning her place at our exchanges! This was a tasty, subtle teriyaki, though I'm thinking there's a little missing from her directions to get it to this point....

1/2 C soy sauce
1/3 C brown sugar
1 tbsp ginger
2 cloves chopped garlic
2 tsp sesame oil
4 chicken breasts

Marinate no longer than 4 hours.

I'd guess that she had a little extra to glaze over the veggies and chicken after cooking them both... Jamie??

Key West Chicken Marinade

This chicken tastes like something you'd have sitting at a restaurant on the beach in the Bahamas! Jamie Massie does it again! She served this with some rice (She uses bazmati rice cooked with chicken stock instead of water- good enough it should have gotten it's own picture).

3 tbsp soy sauce
1 tbsp honey
1 tbsp oil
1 tsp garlic
1 tsp lime juice
Chicken strips

Marinate at least a half hour, but no more than 4. Cook by your preferred method until cooked through.

Roasted Sausage, Peppers, and Onions

This was probably the fan favorite of the night. It was so robust and delicious, but when I asked Jamie Massie what she'd used to season it, she simply said "salt and pepper." That's it! You'd never guess that's all it took. It will certainly be made again!

1 lbs potatoes, peeled

1 green bell pepper

1 red bell pepper

1 medium onion, peeled

1/4 C olive oil

salt and pepper

1 lb Italian sausage

Preheat oven to 450 degrees. Cut potatoes, peppers, onion and sausage into bite size (1") pieces. Spread vegetables in a single layer on the bottom of a shallow roasting pan. Mix in oil and salt and pepper. Roast in oven for 45 minutes, stirring once or twice. Place sausage on top and cook an additional 15-30 minutes or until sausage is cooked through.

Rigatoni with Broccoli

Jamie Massie continued to wow us with this garlicy dish. The light sauce and healthy broccoli keep it from being an overly heavy pasta dish. Though most of us agreed our husbands and kids would probably eat around the broccoli...

1 bunch broccoli (about 1/4 lbs)
salt
1/4 C olive oil
4 garlic cloves, sliced thin
pinch of crushed red pepper
8 oz of rigatoni noodles

Trim the broccoli and cut into pieces. Bring 4 quarts of water to a boil in a large pot. Add the broccoli and cook for 5 minutes. Remove broccoli from water and set aside. Add rigatoni to water and cook until al dente{check box for time}. Pour oil into skillet large enough to hold all ingredients. Add garlic and red pepper. Cook over medium heat for 2 minutes. Add broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes. Add cooked and drained rigatoni and remove from heat. Toss with Parmesan.