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Fall Flavors


Mac and Cheese with Pecan Breadcrumbs

Cook  Time: 50 min     Servings: 6 


8 ounces cavatappi pasta

1 teaspoon salt, plus additional for salting pasta water, to taste

1 tablespoon butter

1 block (8 ounces) cheddar cheese

1/2 cup raw pecan pieces

15 ounces part-skim ricotta cheese

4 tablespoons sour cream

1/4 teaspoon ground pepper

1 large egg, lightly beaten


Preheat oven to 375 F.

Cook cavatappi in salted boiling water. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.

Using box grater, shred cheddar cheese.

Using food processor, combine 1/4 cup shredded cheddar cheese with pecans. Process to coarse breadcrumb consistency. 

Add remaining cheddar cheese, ricotta, sour cream, 1 teaspoon salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add 2-4 tablespoons reserved pasta water to loosen mixture; stir until smooth.

Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.

Bake 30 minutes.

Substitutions: Use pre-shredded cheese in place of cheddar cheese block. Use pasta of choice in place of cavatappi.


Watermelon Walnut Currant Chutney

Servings: 16


4 cups watermelon, juiced

2 cups watermelon rind (white part), diced small

2 tablespoons apple cider vinegar

1 1/2 cups packed brown sugar

1/2 medium white onion, sliced

1 tablespoon minced garlic

1/2 teaspoon nutmeg

1/4 teaspoon cloves, ground

1 teaspoon lemon zest

1 lemon, juice only

2 tablespoons currants

2 tablespoons roasted walnuts

1 wheel brie cheese, for serving

crackers, for serving


In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.

Chill and serve over brie with crackers.


Skillet Apple Pie with Caramel Sauce


4 large Honeycrisp apples, peeled, cored and sliced

1/4 cup sugar

1 1/2 tablespoons cinnamon, divided

1 tablespoon lemon juice

6 tablespoons butter

1/4 cup, plus 2 teaspoons, brown sugar

2 refrigerated pie crusts

2 teaspoons whipping cream

caramel sauce


Heat oven to 350 F.

In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.

In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.

In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.

Bake 35-45 minutes until crust is golden brown.

Drizzle with caramel sauce.