Pleasseeeeeeeee make this recipe soon because I’m telling you, it’s absolutely sensational and divineeeeeee!!!!!!!! The combination of the creamy rich sauce and crispyyyyy prosciutto and rosemary is just next level! Full recipe below! Pumpkin Rigatoni  1 Tbsp of Olive Oil 2 Tbsp of Unsalted Butter 2 Shallots, finely chopped 3 Cloves of Garlic, minced 1 Cup of Pumpkin Puree 1 cup of Chicken Stock 1/2 cup of Heavy Cream  1/2 cup of Grated Parm  12oz  of Rigatoni  Crispy Prosciutto:  Drizzle of Olive Oil 4oz of Prosciutto  2 Pieces of Rosemary, needles stripped off the stem, about 2 tbsp worth of “needles” Process: 1) Fill a large pot with water, add a generous pinch of salt and bring to a boil.  2) In a high sides large skillet (large enough to hold the sauce and pasta) over medium heat, add the olive oil and butter, once the butter is melted add the shallots, saute about 3 minutes then add the garlic, cook one more minute then add the stock, cream, pumpkin puree and salt and pepper (be generous with the pepper) and allow everything to simmer together gently, at this point, add the pasta to the boiling water and cook about 2 minutes shy of packaging instructions.  3) While the pasta is cooking, in a large skillet add a drizzle of olive oil and heat over medium high heat, then add the prosciutto (in one layer so you might need to do this in batches) and sprinkle over the rosemary, cook just a minute or so on both sides or until the prosciutto and rosemary are nice and crispy, then remove to a plate and set aside.  4) Once the pasta is ready, reserve about 1/2 cup of the starchy cooking water, add the pasta to the sauce along with the parm and a drizzle of the starchy water, cook everything together for a couple minutes. When ready to serve, crumble over the crispy prosciutto and rosemary and dig in!

If you've been around a while you know I’ve been making this sweet potato casserole every Thanksgiving for over a decade, and it’s become the dish my family waits for all year and so many of you gave told me you have made it and it's now a staple in your home too which just warms my whole heart! It's truly such a loved staple and I can't imagine my buffet table without it. Recipe linked below! RECIPE: https://www.laurainthekitchen.com/recipes/the-best-sweet-potato-casserole/ FOLLOW ME: Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

Hi friends, If you've been around a while you already know how much we LOVE this recipe in our family, it's simply the best and I just KNOW you will feel the same way. It's a mix between a soufflé and pudding but trust me, it's to die for! Recipe linked below! RECIPE: https://www.laurainthekitchen.com/recipes/sweet-corn-pudding/ FOLLOW ME FOR MORE CONTENT! Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

This stuffing recipe is the very best you will ever make and will become a family favorite. Savory sausage, crusty bread and fresh herbs pull this together into the ultimate Turkey side dish! If you've been around a while you know this recipe well but here's a quick video for anyone new here! Recipe here: https://www.laurainthekitchen.com/recipes/best-stuffing-ever/ Follow me here! Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

This recipe is sensational, especially along side a ham or any cozy warm meal where you would typically serve cornbread. It's loaded with flavors but takes no time to put together and I just know you would love it!! Recipe Below! RECIPE: 1/2 cup of cornmeal 1/2 cup of flour 2.5 tsp of BP 1/4 tsp of Salt 2 Tbsp of Sugar 1 cup of Cooked and Crumbled Bacon (about 8oz raw) 2 Eggs 1/4 cup of Melted Butter 3/4 cup of Sour Cream 1/4 cup of Milk 1 14.5oz can of Cream Style Corn 4 Scallions, finely chopped 4oz of Cheddar, freshly grated half in the batter and half on top Follow me!!! Amazon: https://amazon.com/live/mrsvitale?tag=vitaleproduct-20&linkCode=ilv&ref_=social Instagram: https://www.instagram.com/mrsvitale?igsh=bGx4Y213c21hd3Vw&utm_source=qr Tik tok: https://www.tiktok.com/@mrsvitale?_r=1&_t=ZT-91OqcESlqPe Facebook: https://www.facebook.com/share/1BovLLyRCy/?mibextid=wwXIfr Website: www.laurainthekitchen.com

My French dip sandwiches are world famous around here (just in my household but you get it) and my goodness gracious are they DELICIOUS!!!! Made even easier by using my crockpot so it can cook low and slow all day (about 8 hours on low or 4 hours on high) and by dinner time, I’m all set. Recipe below! For the Roast: Olive Oil for searing 3lb Chuck Roast 1 Large Yellow Onion, thinly sliced 3 Cloves of Garlic, minced 2 Cups of Beef Stock 1 Cup of Red Wine 1 Tbsp of Beef Gravy Mix ( or just add 2 tsp of flour) 1 Tbsp of Italian Seasoning 1 tsp each of Granulated Garlic and Onion Few Dashes or Worcestershire Sauce Salt and Pepper to taste For the horseradish sour cream 1/2 cup of Sour Cream 2 Tbsp of Prepared Horseradish, all to taste Additional Ingredients: Crusty Rolls Provolone Cheese

Hi friends, you will absolutely LOVE this recipe, perfect for an easy alternative for you Thanksgiving table or just as a delicious seasonal treat. Recipe below! For the Meatballs: 1lb of Ground Turkey 1/2 cup of Breadcrumbs or Crushed Stuffing "breadcrumbs" 1/2 cup of Grated Parm 1 Egg 1 tsp of Poultry Seasoning 1/4 cup of Parsley, finely chopped Salt and Pepper to taste For the Sauce: 1/4 cup of Olive Oil to sear all the meatballs in a large skillet or 2 tbsp if using a smaller skillet and searing in batches 2 Shallots, minced 3 cloves of Garlic, minced Handful of Sage Leaves 3/4 cup of Pumpkin Puree 1 1/4 cup of Chicken stock 1 cup of Heavy Cream Salt and pepper to taste Follow me!!! Website: www.laurainthekitchen.com Instagram: Mrsvitale Tik Tok: Mrsvitale Facebook: Laurainthekitchen