Chocolate Peppermint Log

4 eggs, separated
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup sugar
1/2 cup all-purpose flour
1/3 cup Hershey's cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Peppermint filling (recipe follows)
Chocolate Glaze (recipe follows)

Instructions:
Heat oven to 375 degrees F. Line 15 1/2 x 10 1/2 x 1 inch jelly roll pan with wax paper; generously grease wax paper.
BEAT egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
STIR together flour, cocoa, baking powder, baking soda, and salt; on low speed add to egg yolk mixture alternatively with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
BAKE 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off wax paper. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate left over dessert.

PEPPERMINT FILLING
1 cup cold whipping cream
1/4 cup powdered sugar
1/2 teaspoon mint extract
red food coloring

Beat 1 cup cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar, 1/2 teaspoon mint extract, and a few drops of red food coloring. Beat until stiff.

CHOCOLATE GLAZE (frosting)
2 Tablespoons butter or margarine
2 Tablespoons Hershey's cocoa
2 Tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool completely. Gradually add powdered sugar and vanilla, beating until smooth.

This is a wonderful dessert! It's a chocolate dessert but it is very light. Yummy! Everyone at work loved it. Unfortunately, I cannot find our camera transfer cable so I am unable to post the picture I took until I find that cable. I thought this dessert was to yummy not to share and will go great for a Christmas dessert!

Crunchy Munchies

These are a kicked up Rice Krispy Treat and they are awesome. Just got done making a batch!

12 oz. butterscotch morsels
1 cup crunchy PB
8 cups crispy rice cereal
12 oz. chocolate chips
1 cup powdered sugar
4 T butter
2 T water

Note: I did all of this in mixing bowls in the microwave, just be sure to use half power so as not to scald your delicious butterscotch and chocolate.

Melt the butterscotch morsels together with the PB in a sauce pan. Stir in rice cereal. Press 1/2 of this mixture in a greased 13x9 pan. Chill in the freezer about 20 minutes or fridge for about 45.

While this is chilling, combine chocolate chips, sugar, butter, and water in sauce pan on low heat and stir together until melted. Spread this mixture over chilled rice cereal mixture then press down the remaining rice cereal mixture on top of this. Chill the whole thing again until it's set and you can cut it without making a huge mess!

Pumpkin Cake

We seem to be pumpkin lovers here at Food and Fellowship. :)

1 cup vegetable oil

3 eggs

1 (15 oz) can pumkin puree

1 tsp. vanilla extract

2 and 1/2 cups white sugar

2 and 1/2 cups flour

1 tsp. baking soda

1 tsp. ground nutmeg

1 tsp. ground allspice

1 tsp. ground cinnamon

1 tsp. ground cloves

1/4 tsp. salt

Preheat oven to 350 degrees. Grease one bundt pan. Cream oil, beaten eggs, pumpkin, and vanilla together. Mix the flour, sugar, baking soda, nutmeg, allspice, cinnamon, cloves, and salt together. Add the flour mixture to the pumpkin mixture and mix just until combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.

Bake at 350 degrees for 1 hour or until toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto plate and sprinkle with confectioners' sugar. Top slices with cool whip when serving.

Bacon Cheeseburger Roll-up

1 lb. lean ground beef
4 slices Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

Heat oven to 400°F. Brown ground beef with bacon and onions in large skillet; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 minutes.

Unroll dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.

Bake 20 to 25 minutes or until golden brown.

This is WONDERFUL!! Dave ranks this as one of his favorite meals. He was a little skeptical at first but he absolutely loves this. Depending on how you slice this you could serve it as an appetizer or as the main course of your meal. I usually serve this with veggies (did I say my kids love veggies) and a salad or two. MMMMMMMmmmmm!! Try it, you will love it!