Nutty Pumpkin Bundt Cake with Cranberries
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
4 eggs
1 1/4 cup sugar
3/4 cup brown sugar
1 cup oil
1-15 ounce can pumpkin puree
1 1/2 cups toasted and coarsely chopped pecans
1 1/2 cups cranberries, coarsely chopped

Preheat oven to 350 degrees.
Butter and flour a Bundt pan; set aside.
In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
Beat eggs and sugar together for 3 minutes; mix in oil, then pumpkin puree.
Stir in pecans and cranberries.
Add flour mixture.
Pour batter into prepared Bundt pan.
Bake for 55 minutes at 350 degrees.
Allow to cool in pan for 10 minutes, then invert, allowing to cool completely before glazing.

Vanilla Glaze
1 tablespoon unsalted butter
4 tablespoons whole milk
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
Microwave butter and 4 tablespoons milk until butter melts.  Stir in vanilla and salt.  Add powdered sugar and stir until smooth.  If glaze is too thick, add additional milk until desired consistency is reached.

• 3-4 crushed garlic cloves
• 2 tbsp olive oil
• 1 lb. sweet sausage.  I buy the package that already comes with the meat out of the casing, which saves time.
• 1 cup canned pumpkin (not pumpkin pie mix)
• 1 can, plus 2 tbsp chicken broth (If you do not want to open another can of broth, you can substitute the broth for water; here is a quick tip I use.  I freeze leftover broth in ice trays– which comes to about two tbsp.  That way I alway have it handy for recipes like this)
• 1/4 cup half and half
• 1/2 cup sour cream
• a pinch of ground cloves
• 1 1/2 tsp kosher salt
• 1/2 tsp white pepper
• a pinch of black pepper
• 1 tbsp sage
• 1 box of penne pasta (cooked al dente)
• some parsley for garnish
• 1/4 cup, plus 2 tbsp Parmigiano Reggiano

I also want to thank the talented posse at Our Krazy Kitchen for giving me the opportunity to post one of my recipes here today.  Thanks a lot and I hope you guys like it!  Have a great weekend.

• 2 – 1 inch thick Boneless Rib-eye Steaks (about a 8 oz each) 
• 1 teaspoon Canola Oil 
• 1 TBS Kosher Salt 
• 1 TBS freshly ground Black Pepper
  

1. Allow steaks to come to room temperature for 1 hour.
2. Heat your skillet… High for 5 minutes.  No oil, no seasonings… just cast iron and heat.  You want the skillet to be about 500 degrees.
3. Lightly coat steaks with conola oil, then liberally sprinkle with salt and pepper.  Place the steaks in the pan and do not touch them for 1 minute.  Use a kitchen timer.  (Note: expect a lot of smoke, turn the fan on your hood).
4. Flip the steak with tongs (note: NEVER use a fork, never put holes in your meat when cooking, always use tongs) and cook for another 1 minute.  Your steaks are now temped @rare.
5. Repeat each side for 1 minute each and your steaks are @medium rare (perfect for me)
6. Repeat each side for 1 minute each and your steaks are @medium (perfect for Jackie)
7. OR… Check the internal temperature of your steaks.  Medium Rare steaks are done when they reach an internal temperature of 130 to 135 degrees (mine took 4 minutes to cook).  Medium Well steaks (shudder) are done when they reach 145-150 degrees (Jackie’s took 6 minutes).
8. Rest the meat for 5 minutes (Note: this step is VERY important.  Have you ever seen steak served in a pool of blood?  This step will fix that unsightly problem.  The juices will collect in the meat and remain if you rest the meat uncut for 5 minutes.  Actually, I rest mine in a double layer of aluminum foil.  This also keeps the meat hot the entire time, so you can serve a HOT medium rare steak at the same time you are serving a HOT medium well steak.  Just trust the temperature prob, and DO NOT EVER CUT INTO THE STEAK TO TEST DONENESS! 

Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!
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