Pumpkin and Chorizo Pinwheels

1/3 cup pure pumpkin (from can)

11/2 cup cooked chorizo sausage if large crumbled or 1 tube packaged chorizo cooked

1 cup chihuahua cheese (can substitute jack cheese)

1 sheet puff pastry; thawed

Egg wash

Lay puff pastry out on cutting board, spread pumpkin over pastry, sprinkle sausage and then cheese, leaving about a 1” gap at the end. Roll the puff pastry dough into a log, brush with egg wash. Place on parchment lined sheet pan and place in freezer to firm up. 

Remove the logs and cut it into slices, place back in the freezer until ready to bake these are best baked from a frozen state. 

Place slices on a parchment lined baking sheet spiral-side up, use small spatula to place on sheet pan so filling doesn’t fall out. Bake at 400 degrees F for about 14 minutes or until golden. Serve warm. Makes about 32 per puff pastry sheet.

Delicata Squash Quesadillas with Chipotle Lime Sauce

1 delicata squash, seeded and diced

oil for tortillas

8 flour tortillas

½ cup chopped red bell pepper

1 cup chihuahua cheese

Preheat oven to 375 degrees.  In a shallow baking dish place squash, drizzle with olive oil and season with salt and pepper.  Roast mixture until squash is tender. Place in bowl and mash with fork, set aside.

Sprinkle a little cheese, spread some of the squash over cheese, on each of the 6 tortillas and sprinkle with red pepper and top with additional cheese.  Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side.  Cut into 8 wedges and serve with sauce.  Makes 6 quesadillas.

Chipotle Lime Sauce:

1 can chipotle chili in adobo, about 2 peppers (Remove as many seeds as possible)

or 4 tsps. crushed chipotle

2 tsps. fresh lime juice

1 cup sour cream

In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined, salt to taste.

3 Ingredient-Taffy Apple Grapes

1 bunch of large grapes (washed and completely dry)

Store bought caramel sauce (I like Mrs. Richardson’s)

1 cup finely chopped salted peanuts

Toothpicks

(optional for Halloween dip in Halloween sprinkles and peanuts)

Skewer the grape, dip the bottom of the grape in caramel sauce and then dip in finely chopped peanuts. Place on parchment lined sheet pan and refrigerate until serving. Allow about 3 per person.