Hi!
I'm Nicole. I am a wife, mother, shop owner on Mackinac Island, and lover of handmade. The little things and little moments inspire me. Follow me on my blog as I write about shop news, my travels, island life and motherhood.
Nicole
xo.

Read a little more about me.

browse

search

newsletter

 
hello there

Sign up for our occassional newsletter to learn about new goodies and upcoming events!

 
 

little luxuries

Pumpkin Stuffed Shells

Shot from Eat Yourself Skinny

I made and shared this recipe last year, but it’s SO good I had to share it again for fall. It’s the perfect fall recipe that the whole family will enjoy! 

Pumpkin Stuffed Shells from the blog Eat Yourself Skinny 

INGREDIENTS

20 jumbo pasta shells

For The Filling:

1 (15 oz) can pumpkin puree

1 cup grated pecorino cheese

1 large egg white

2 tsp nutmeg

1 tsp cinnamon

1 Tbsp fresh sage, minced

Pinch salt and pepper

For The Marinara:

1 Tbsp olive oil

2 cloves garlic, minced

½ cup chicken broth

¾ cup crushed tomatoes

¾ cup pumpkin puree

2 Tbsp pecorino cheese

2 tsp. fresh sage, minced

½ tsp. basil

¼ tsp. nutmeg

½ tsp. salt

¼ cup pecorino cheese (for topping at the end)

INSTRUCTIONS

Preheat oven to 350 degrees F.

Cook pasta shells according to the package instructions, until al dente, and drain. Rinse with cold water and arrange on a baking sheet to cool until ready to stuff.

To make the filling, mix together pumpkin, pecorino cheese, egg white, nutmeg, cinnamon, sage, salt and pepper in a large bowl until all incorporated and set aside.

To make the marinara, drizzle olive oil in a large skillet and saute garlic until fragrant. Add chicken broth, crushed tomatoes, pumpkin, pecorino cheese, sage, basil, nutmeg and salt mixing well until everything is combined. Bring to a boil then turn down heat to medium/low, cover and allow sauce to simmer for about 15 minutes. This is when you can stuff your shells.

Using a pastry bag (or a spoon), fill each shell with about 2 tablespoons of filling.

In a 9" x 13" baking dish, spread about ¾ths of the marinara in the bottom of the dish and arrange shells on top. Cover with foil and bake for about 30 minutes.

Remove foil, sprinkle with additional pecorino cheese and bake uncovered for an additional 10 minutes until hot/bubbly and cheese is melted.

Top with remaining sauce and serve!

This is a recipe that I loved making  every fall! I made it last week and the whole family loved it! Happy Fall, I hope you enjoy it! 

add a comment | share this

Fruit Pizza

I made mine in a heart shaped pan because it was for Tommy. ❤️ 
My mom made this often growing up for our sporting events and family gatherings. It's SO good and so easy!
Two Packages of Sugar Cookie Dough
One Container of Cool Whip
One Package of Cream Cheese
1 Tablespoon Vanilla
Assortment of fruit - you can use blueberries, grapes, strawberries, kiwi, melon, whatever you love! 
Fruit Pizza
Spread the cookie dough on a baking sheet, bake until golden brown, let cool. Combine cool whip, vanilla and softened cream cheese together. Spread over cookie dough. Sprinkle your fruit on top. Enjoy!
I hope that you can enjoy this recipe and that it will bring a smile to your family's faces during this time at home! 
xo Nicole
add a comment | share this