Mediterranean Pasta with Roasted Tomatoes

• 24 plum tomatoes, halved lengthwise
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 Tbsp Italian seasoning
• 1/2 tsp crushed red pepper
• 1/2 tsp sea salt
• 1/4 tsp coarse ground pepper
• 8 oz pasta
• 1 pound chicken, roasted and chopped

Place tomatoes cut side up in foil lined pan. Mix 1/4 cup oil, garlic and seasonings in a small bowl. Spoon over the tomatoes. Drizzle with 2Tbsp of remaining oil. Roast at 400 degrees for 45 to 60 minutes, until the tomatoes are soft and browned on top. Prepare the pasta. Place 1/2 of the tomatoes and the remaining oil in a large bowl. Coarsely mash the tomatoes. Add the pasta, chicken and remaining tomatoes. Toss. Sprinkle with Parmesan cheese.

Caramel Apple Cider

• 12-oz plain or Spiced Apple Cider
• 1 1/2 tbsp caramel sauce
• whipped cream, for topping
• additional caramel sauce, for topping
• small pinch salt (optional)

Heat cider on the stovetop or in the microwave until it is steaming. Pour into a large mug. Stir in caramel sauce.
Top with lightly sweetened whipped cream and a drizzle of additional caramel sauce. If desired, add a small pinch of salt to the caramel on top.

Applesauce Spice Cake

• 4 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1 cup butter or margarine, at room temperature
• 1 and one-half cups packed light brown sugar
• 1 and one-half cups applesauce
• 4 eggs
• One-half cup milk
• 1 cup dark raisins

Spiced Frosting

• 1 cup butter or margarine at room temperature
• One-half cup heavy cream
• 3 cups powdered sugar
• One-half tsp. ground cinnamon
• One-half tsp ground allspice
• One-fourth tsp ground cloves

Preheat oven to 350 degrees F. Grease and flour three 9” cake pans. Combine first six ingredients and set aside. In a mixing bowl with electric mixer on high speed, beat one cup butter and brown sugar until light and fluffy. Beat in applesauce, then eggs, one at a time until well combined. Stir in flour mixture, in thirds, alternating with milk. Stir in raisins. Pour batter into pans and bake 25-30 minutes until toothpick inserted into center comes out clean.

Cool on wire racks 10 minutes. Remove from pans and cool completely.

Frosting: Set electric mixer on high speed and beat 1 cup butter and heavy cream until creamy. Gradually beat in powdered sugar and spices until smooth. Spread between layers and over top and sides of cake.