Pumpkin Roll with Cream Cheese Filling

Cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% pure pumpkin (not pumpkin pie mix)
1 cup walnuts, chopped (optional)

Filling:
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract

Garnish:
1/4 cup powdered sugar (optional)


Directions:

1. Preheat oven to 375 degrees F. Grease 15x10-inch-jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. Beat cream cheese, powdered sugar, butter, and vanilla extract in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

This pumpkin roll is awesome! I have made it without the nuts and I also made one with half nuts and half without. If you make with half nuts you need to think about how you are going to roll it up before you sprinkle it with nuts. Enjoy this pumpkin pie alternative! Yummy!! You can't go wrong with this dessert!

Pumpkin Cheesecake Pie

Crust:
1 1/2 cups crushed gingersnap cookies
1 Tablespoon sugar
1/4 cup butter, melted

Filling:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt

Topping:
1 cup (8 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional

In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in pumpkin, cinnamon, ginger, nutmeg, and salt. Pour into crust. Bake for 35-40 minutes or until center is almost set. In a small bowl, combine the sour cream, sugar, and vanilla. Spread over pie. Bake 8-12 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

Pumpkin Oat Muffins

1 cup flour
1/2 cup packed brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup canola or vegetable oil
1 cup oats

Topping:
1/3 cup packed brown sugar
1 Tblsp. flour
3/4 tsp. pumpkin pie spice
1 Tblsp. cold butter or margarine


In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk, and oil; add to the dry ingredients just until moistened. Stir in the oats.

Fill greased or paper lined muffin cups 2/3 full. In a small bowl, combine the brown sugar, flour, and pie spice; cut in butter until crumbly. Sprinkle one rounded teaspoonful over each muffin. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.

Chicken 'N' Stuffing

1 pkg. seasoned stuffing mix
chicken breasts, cut into strips
1 Tblsp. canola oil
1/4 tsp. salt
1/4 tsp. pepper
4 swiss cheese slices
2 Tblsp. butter or margarine
1 can cream of chicken OR celery soup
1/4 cup water

Prepare stuffing mix according to pkg. directions. Transfer to a greased 9 x 13 dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter.
Combine soup and water, spoon over stuffing. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear.

As usual, I left the cheese out. This was a big hit with the family.

Goulash

1 pound ground beef
1 small onion, chopped
1 cup water
1/2 cup ketchup
1 Tblsp. Worcestershire sauce
1 tsp. paprika
1 tsp. sugar
1/2 tsp. salt
1/2 tsp ground mustard
1/4 tsp. garlic powder
1 tblsp. flour
1/8 cup cold water
Hot cooked noodles

Cook beef and onion until meat is no longer pink, drain. Add the water, ketchup, Worcestershire, paprika, sugar, salt, mustard, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In a bowl, combine flour and cold water until smooth; stir into the meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.

Oriental Salad

The following 4 recipes are what I made for Isabella's birthday party.
The main dish was this.

3/4 bag of lettuce

1/2 to 3/4 bag of fresh, raw spinach

2 Tblsp. toasted sesame seeds (I omitted these)

2 oz. toasted slivered almonds (put on baking pan, bake at 350 for about 8 minutes to toast)

2 green onions, chopped

1 pkg. Oriental Ramen noodles

Dressing:

seasoning packet from Ramen

3 Tblsp. sugar

1/2 cup oil (canola, vegetable, or olive)

3 Tblsp. rice vinegar

1/2 tsp. pepper

1 tsp. salt

Mix salad ingredients except for noodles and almonds. Mix dressing items separately. Mix dressing and lettuce mixture together. Right before serving, stir in broken up Ramen noodles and slivered almonds.

This was the first time I have made this, and it was amazing! Will definitely make again. I had some leftover parmesan cheese mixture from the breadsticks posted below, and I also topped the salad with that. Yum! Monte said our house smelled just like The Olive Garden.

Breadsticks

1/2 cup Parmesan cheese
1/4 cup finely shredded cheddar cheese
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. onion powder
1/4 cup margarine, melted
1 loaf frozen bread dough, thawed

In a shallow bowl, combine the first five ingredients; set aside. Divide dough into 12 -16 pieces; roll each into a 6 inch rope. Dip ropes in margarine, then roll in cheese mixture. Place 2 inches apart on a greased baking sheet. Let rise about half and hour. Bake at 400 degrees for 10-12 minutes or until golden brown.