1. Penne alla Vodka

*Preparation Methods:

-Cook pasta according to package directions.

-Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka (1/4 cup), salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally.

-Drain pasta. Add pasta and cheese to sauce; toss to combine.

2. Bourbon Pumpkin Tart with Walnut Streusel

*Preparation Methods:

-Preheat oven to 350°. Combine flour, sugar, orange zest and salt. Cut in butter until crumbly. Add egg. Gradually add cream, tossing with a fork until a ball forms. Refrigerate, covered, until easy to handle, at least 30 minutes.

-On a lightly floured surface, roll out dough into a 13-in. circle. Press onto bottom and upside of an ungreased 11-in. fluted tart pan with removable bottom.

-Combine all filling ingredients (includes 1/4 cup bourbon); pour into crust. For topping, whisk flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.

-Bake until a knife inserted in center comes out clean, 45-55 minutes. Cool on a wire rack. 

-Refrigerate leftovers.

3. Pumpkin Gingersnap Parfaits

*Preparation Methods:

-In a large bowl, combine the first seven ingredients; stir in rum if desired（1/3 cup spiced rum or Amaretto）. Refrigerate, covered, for at least 2 hours.

-In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.

-Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.