Total time: 1 hour, 15 minutes

Servings: 8 to 12

Note: Adapted from Palazzio in Santa Barbara.

2 pounds penne pasta

2 cups heavy cream

4 cups shredded Parmesan cheese, divided

4 cups shredded smoked mozzarella cheese, divided

1 cup crumbled Gorgonzola cheese

3 ounces prosciutto, diced

5 eggs, lightly beaten

1. Heat the oven to 350 degrees and bring a large pot of water to boil.

2. Add the pasta to the water and cook to al dente, about 8 to 10 minutes, or according to the package instructions. Drain.

3. While the pasta is cooking, in a large bowl combine the heavy cream with 3 cups each of the Parmesan and mozzarella cheeses, the Gorgonzola cheese, the prosciutto and the eggs.

4. After draining the pasta, turn it into a large bowl and toss with the cheese mixture to coat evenly. Spread the pasta into a 13-by-9-inch greased baking dish. Sprinkle the remaining Parmesan and mozzarella cheeses over the pasta to top.

5. Cover the baking dish tightly with a greased layer of foil and bake for 35 minutes. Remove the foil and continue to bake until the topping is lightly browned, an additional 15 to 20 minutes. Remove and cool slightly before serving.

Each of 12 servings: 725 calories; 37 grams protein; 60 grams carbohydrates; 2 grams fiber; 38 grams fat; 22 grams saturated fat; 199 mg cholesterol; 4 grams sugar; 1,037 mg sodium.

source: LA Times

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Yield: 24 Servings

Ingredients:

8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
2 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2-1/2 cups chopped pecans or walnuts, lightly toasted

Preparation:

Preheat oven to 350 degrees F. (or 325 degrees F. for glass or dark metal pan). Grease a 9 x 13 pan.

Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**.

Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

Bake for 35-40 minutes. (Don't over bake.) Cool and frost if desired.

Ingredients:
2 cups half and half, whole milk, reduced fat or skim milk
2 tablespoons canned pumpkin puree
1 – 2 tablespoons sugar, or stevia or splenda
2 teaspoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-4 shots espresso or very strong coffee (I double the amount of grounds I use per cup to get my strong coffee)

Direction:
1. Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee.
2. Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy.
3. Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.

Makes about 1 – 2 servings.