Creamy Chicken and Pumpkin Alfredo

No, we promise it’s not a typo—this recipe really does combine a classic pasta sauce with a popular fall ingredient! The creamy blend makes for the type of comfort meal that’s perfectly suited for an autumn day.


  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 pound pasta of your choice
  • 1 cup light cream
  • 2 cups vegetable broth
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • ¾ cup pumpkin puree
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon nutmeg
  • Salt and pepper, to taste
  • ¼ cup toasted hazelnuts, chopped
  • Basil, for garnish
  • Bacon crumbles, for garnish


  1. Heat the oil in a large skillet over medium-high heat, add chicken, and cook for 2-minutes on each side until golden brown and cooked through. Add in the garlic, and sauté for another minute. Set chicken aside.
  2. Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain, and set aside.
  3. While the pasta is cooking, whisk together the light cream, vegetable broth, and flour. Set aside.
  4. In the same skillet, melt the butter over medium-heat. Pour the cream mixture into the pan, along with the pumpkin puree and Parmesan cheese. Bring it to a low simmer until it has slightly thickened. Remove it from the heat, add the nutmeg, and season to taste with the salt and pepper.
  5. Toss the pasta and chicken with the pumpkin alfredo sauce. Garnish and serve with the toasted hazelnuts, crumbled bacon, and chopped basil.

Add this recipe to your fall menu lineup, and share your photos on Facebook and Instagram using the hashtag #ALMbites.

Brussels Sprouts Au Gratin

Brussels sprouts are often a great sticking point at the dinner table: you either love them or loathe them. This recipe, though, may just push you over to the “loving them” side—these  creamy brussels sprouts feature lots of cheese, herbs, and even bacon, making them the perfect cold-weather side dish.

Serves 4



  • 4 slices bacon, chopped
  • 1 tbsp. butter
  • 2½ tbsp. flour
  • 2 c. milk
  • ¼ tsp. ground nutmeg
  • 1 tsp. salt
  • ½ tsp. fresh rosemary, chopped
  • ½ tsp. fresh thyme, chopped
  • 1¼ c. Gruyère cheese, shredded
  • ½ c. Parmesan cheese, shredded
  • 2 pounds brussels sprouts, cut in half and blanched
  • 2 shallots, peeled and sliced


  1. Preheat oven broiler.
  2. In a large, high-sided skillet, cook bacon over medium-high heat for 4 minutes or until crisp. Remove bacon with a slotted spoon, and let drain on a paper towel.
  3. In the same pan, add butter and flour, and stir, creating a roux. Whisk in milk, bring to a simmer, and reduce heat to medium-low. Continue to whisk until sauce thickens slightly. Season the sauce with nutmeg, salt, rosemary, and thyme, and stir.
  4. Whisk in 1 cup Gruyère and the Parmesan, a quarter cup at a time, until melted and blended. Add in brussels sprouts, shallots, and bacon, and toss to coat. Spoon mixture into a casserole dish or ovenproof skillet, and sprinkle the top with remaining Gruyère.
  5. Broil casserole for 5–7 minutes or until bubbly and lightly browned on top. Let rest for 5 minutes before serving.

Vegetarian Breakfast Strata

This is the vegetarian breakfast you need to add to your morning lineup! Full of flavor, veggies, and protein, you can’t go wrong with this dish.

Recipe courtesy of Nicki Sizemore and From Scratch Fast, in partnership with Hood Cottage Cheese

Serves 6


  • 3 cups 1-inch baguette cubes (regular or gluten-free)
  • 2 tablespoons extra virgin olive oil, divided
  • 1 medium leek, white and light green parts only, halved and thinly sliced
  • Salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 8 large eggs
  • ¾ cup milk
  • 1 cup Hood Cottage Cheese with Chive
  • ½ cup freshly grated Parmesan cheese, divided


  1. Preheat the oven to 350ºF.
  2. Heat 1 tablespoon of the olive oil in a 10-inch cast iron skillet over medium heat. Add the bread cubes, and season with salt and pepper. Cook, stirring often, until the bread is golden and crisp in spots, about 3 to 4 minutes. Transfer the bread to a plate. Wipe out the skillet.
  3. Heat the remaining tablespoon of olive oil in the skillet over medium-low heat. Add the leek, garlic, and thyme, and season with salt and pepper. Cook, stirring often, until softened, about 3 to 4 minutes. Remove the pan from the heat, and stir in the spinach and bread cubes.
  4. In a large bowl, whisk the eggs and milk until smooth. Whisk in the cottage cheese and half of the Parmesan. Season with salt and pepper. Pour the egg mixture over the vegetables and bread in the skillet, and nudge everything around to evenly coat. Sprinkle the remaining Parmesan over top.
  5. Bake the strata until it’s puffed, golden, and the eggs are set, about 30 to 35 minutes. Let cool at least 5 minutes before serving.

Cranberry-Cheesecake Brownies

Layers of decadent chocolate brownie and cranberry-swirled cheesecake combine for a delectable dessert that’s pretty in pink.

Ingredients: For the cheesecake

  • 2 (8-ounce) cream cheese packages
  • ½ cup, plus 3 tablespoons sugar, divided
  • 1 egg
  • ½ teaspoon vanilla
  • 1½ cups whole cranberries

Ingredients: For the brownies

  • 1 cup sugar
  • ⅓ cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter, melted
  • 2 eggs, room temperature
  • 1 teaspoon vanilla


  1. Preheat oven to 350°F. Line a 13” x 9” pan with parchment paper, and lightly coat with nonstick spray.
  2. Beat together the cream cheese and ½ cup of sugar until smooth. Add in the egg and vanilla, and continue to beat until fully mixed. Set aside.
  3. Add one cup of the cranberries to a small pot, and crush with the back of a fork. Add in the 3 tablespoons of sugar, and cook over medium heat until thickened. Set aside.
  4. Whisk together all the dry ingredients for the brownies. In a separate bowl, mix together the wet ingredients. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the brownie batter into the pan, and spread evenly, followed by the cheesecake batter. Using a spoon, place dollops of the cranberry mixture into the cheesecake layer, and swirl using a toothpick or skewer.
  6. Crush the remaining cranberries with the back of a fork, and sprinkle on top of the brownies. Bake for 45 minutes, or until the cheesecake is set. Let cool before serving.

Strawberry Mousse Pretzel Pie

Strawberries are so delicious in summer, it’s imperative to use them in your cooking for as long as you can. This cool and creamy pie is full of fresh strawberry flavor, combined with salty, crunchy pretzels for a contrast of flavor and texture in every bite!

Ingredients: For the crust

  • 2 cups finely crushed pretzel sticks
  • 6 tablespoons butter, melted
  • ¼ cup firmly packed light brown sugar

Ingredients: For the filling

  • 1 (14-ounce) can sweetened condensed milk
  • ½ (8-ounce) package cream cheese, softened
  • 4 tablespoons plus 1 teaspoon strawberry gelatin, or ½ (3-ounce) package
  • 2 cups sliced fresh strawberries, pureed and strained, seeds discarded
  • 2 cups whipping cream, divided
  • ⅓ cup sugar


  1. Preheat oven to 350°F. Mix all ingredients; firmly press on the bottom, up the side, and onto the lip of a lightly greased 10-inch pie plate. Bake 10–12 minutes, or until lightly browned. Remove from oven to a wire rack, and cool completely.
  2. Beat condensed milk, cream cheese, and gelatin at medium speed with an electric mixer until smooth. Add strawberry puree, and beat at low speed just until blended. Transfer to a large bowl.
  3. Beat ¾ cup whipping cream at high speed until soft peaks form; gently fold into strawberry mixture. Spoon into prepared crust. Cover, and freeze 8–12 hours, or until firm.
  4. Beat remaining 1¼ cups whipping cream at high speed until foamy; gradually add sugar, beating until soft peaks form. Spread over pie.
  5. Freeze 1 hour, or until whipped cream is firm. Serve chilled.

Give this scrumptious summer dessert a try, and let us know what you think! Share photos of your creation on Instagram and Facebook using the hashtag #ALMbites.

Make Your Own Starbucks Drinks at Home with These Dupes

Long lines, expensive drinks, but oh so good! This article dives into the secrets of Starbucks, and how you can get those same great drinks at home and save your pennies and time. 

Flavored Iced Coffee (caramel or vanilla) 

Classic Iced coffee, can’t go wrong. Starbucks’ secret is all in the syrup. 

Café Mocha 

Who doesn’t love chocolate? Chocolate lovers beware, you might have stumbled across the best mocha duplicate out there.  

Iced Carmel Macchiato   

The most popular summer drink at Starbucks is the Iced Caramel macchiato, which is so easy to make at home.  

Pink Drink 

Pink drinks are not only pretty for Instagram, but also are so refreshing on a hot day. With only a few ingredients, you’ll have to try this great duplicate recipe.  

Very Berry Hibiscus refresher 

This very berry hibiscus refresher will leave you very cooled off.

Chai Tea Latte 

Chai tea is great by itself, but in a latte its on a whole new level.  

Pumpkin spice Latte 

During fall, pumpkin spice lattes are Starbucks’ number one selling seasonal drink. Get a taste of fall right from your own home.  

Matcha Green Tea Latte (Hot or iced) 

Relatively new to the Starbucks menu, matcha powder is on the rise as a great healthy option for those seeking their caffeine fix without sacrificing taste.  

Strawberries & Crème Frappuccino  

Cheat day? No problem. Get blending with this creamy Frappuccino recipe.  

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