Chunky Gorgonzola Dip
Gorgonzola is an aged, distinctively sharp blue-veined cheese that pairs naturally with fruit and walnuts. That's what we recommend you serve with this creamy dip, along with an assortment of crackers.

1 (8oz) carton mascarpone cheese (1 cup)
1/3 cup sour cream
1/3 cup chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon ground white or black pepper
4 ounces Gorgonzola cheese crumbled (1 cup)
Garnish: chopped fresh parsley

Combine mascarpone cheese and sour cream in a small bowl; stir with a wooden spoon until smooth. Stir in chives, salt, and pepper. Garnish, if desired. Serve dip with sliced apples and pears, crackers, and toasted walnuts. Yield: 2 cups

2 strips bacon, finely chopped
2 medium onion, finely chipped
2 stalks celery, finely chopped
1 large carrot, finely chopped
6 garlic cloves, minced
2 pounds ground beef chuck or veal coarse salt and ground pepper
2 cups milk
pinch of ground nutmeg
1 cup dry white wine
2 cans (28 ounces each) crushed tomatoes in puree

In a Dutch oven, cook bacon, onions, celery, carrot, and garlic over medium heat, stirring occasionally, until softened, about 8 minutes.

Add beef season with salt and pepper. Cook, stirring and breaking up meat with a spoon, until browned, 8 to 10 minutes.

Raise heat to high. Add milk and nutmeg; cook, stirring frequently, until milk has evaporated, 6 to 8 minutes. Add wine, cook, stirring frequently, until wine has evaporated, 6 to 8 minutes.

Stir tomatoes into beef mixture; simmer gently over medium-low heat, stirring occasionally and adding water as needed to prevent sauce from becoming too dry (1 1/2 to 2 cups total), until sauce is thick and beef is very tender, about 2 hours. Season with salt and pepper. Serves 12.

Tip: Sauce can be reheated in the microwave or in a saucepan on the stove (no need to thaw); add a few tablespoons of water to the pan first so the sauce doesn't stick

3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups fresh or canned pumpkin puree
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup stick margarine, softened
3 large egg whites
2 teaspoons vanilla extract
Cooking spray
3 tablespoons dark or light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoon powdered sugar

Preheat oven to 350 degrees.

Combine first 6 ingredients, set flour mixture aside. Combine pumpkin and applesauce; set aside.

Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.

Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.