Pumpkin cake Roll

Don't know for sure where I got this recipe, have had it for years. I believe that Clair brought it home to me from school when he was going to Ricks so you can see it has been a while. At any rate we like it and hope others may enjoy it as well. It is easy and doesn't take a lot of time.

Pumpkin Cake Roll

3 eggs
1 C sugar
2/3 C pumpkin
1 tsp. lemon juice
3/4 C flour
1 tsp baking powder
2 tsp cinnamon
1 tsp. ginger
1/2 tsp nutmeg
1/2 tsp salt
1 C walnuts, chopped, (optional, I never use them)

Beat eggs for 5 minutes, then add the sugar gradually. Stir in pumpkin and lemon juice. Fold in dry ingredients. Grease well a jelly-roll pan and sprinkle with flour. Spread batter into pan and top with walnuts if using them. Bake for 15 minutes at 375 degrees
Turn cake onto a terry towel that has been sprinkled with powdered sugar. Roll towel and cake together beginning at short side, and cool on a rack. When cooled, unroll and spread cake with filling. Roll cake up again, wrap in plastic wrap and chill.

Filling:
Mix together and spread on cake;
1 C powdered sugar
1/4 C butter
1/2 tsp vanilla
6 oz. cream cheese, softened

Eye Balls

Eye Balls (Oreo Truffles)

Last weekend Eric & I went to a Halloween party and I took these eye balls for treats. I forgot to take a picture, so this is from the Family Fun website. They used doughnut holes dipped in white chocolate for theirs, which is the easy route if you are short on time. I made mine with the Oreo Truffles recipe I posted some time ago. I used mini M&M's for the pupils just to add a little color. Have a Happy Halloween!

Rebel Bars

These bars are so yummy! They are good warm but I think I prefer them after they have had time to cool and set up a bit. Those of you who are lucky enough to own your own copy of my ward and community cookbook "A Taste of Heaven" this recipe is in it.

Rebel Bars
Dough:
1 c butter
2 c brown sugar
2 eggs
2 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1 tsp salt
3 c quick rolled oats

Filling
1 (14-oz) can sweetened condensed milk
1 1/2 c chocolate chips
2 TBS butter
1/2 tsp salt
1 tsp vanilla
Place all filling ingredients in a pan and cook over low heat until chips and butter are melted. Mix dough ingredients in the order listed. Grease and flour 10 x 15 inch jelly roll pan. (I put mine in 9x 13) Spread half of dough in pan; spread with filling and then put remaining dough on top of filling by spoonfuls. Bake at 350 for approx. 25 min. Don't over bake. Cut in squares after cooled.

Fluffy French Toast

Mornings are a bit hectic around here (I'm not a morning person) so most mornings cold cereal it is, plus the school also provides breakfast for the boys so I don't make a nice breakfast most days. Sundays aren't much different since we are rushing to get to church on time. So when we had General Conference a few weeks ago and had the morning at home with all of us I decided to try out this french toast recipe. We have decided to make it a tradition for future Conference Sundays. You can't beat a good breakfast.

This recipe comes from the Tasty Kitchen site.

Serve with your favorite topping.

Fluffy French Toast

2 TBS vegetable oil

1 c flour

1 c milk

2 eggs

1 3/4 tsp baking powder

1/2 tsp salt

1/8 tsp ground cinnamon

1/2 tsp vanilla

1/2 tsp maple flavoring

12 slices Texas toast

Heat a skillet over medium-high heat and brush on just enough veg oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the milk, egg, and flavorings. Combine the wet and dry ingredients; stir until just combined.

Dip single pieces of bread into the batter, flipping to coat both sides. Place on the hot skillet and flip when browned. Mix batter in between batches of dipping bread so the flour doesn't settle to the bottom of the dish.

Apple Studel Muffins

I was actually searching on Allrecipes.com for another recipe when I found the basis for this recipe. (Submitted by nmariea) After reading the reviews for the recipe I decided to make a few additions and changes. These are delicious, packed with great flavor!

Apple Strudel Muffins
2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c butter
1/2 c white sugar
1/2 c brown sugar
2 eggs
1 1/4 tsp vanilla
3 apples, peeled (1-shredded and 2 chopped)(I used Galas)
1/2 c Hersey's cinnamon chips

Topping
1/3 c brown sugar
1 tbs flour
1/8 tsp cinnamon
1 TBS butter

Preheat oven to 375 degrees. Grease muffin pan.

Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, beat together butter, sugars and eggs until smooth. Mix in vanilla. Stir in apples and cinnamon chips. Gradually blend in the flour mixture. This is a pretty thick batter. Spoon the mixture into the prepared muffin pan.

In a small bowl mix the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Yields: 12-18 Depending on size.

Cider Cheese Fondue

We had a Girl's Night at our house last night while the men were at Priesthood session of General Conference. I wanted to try something fun to eat, so after looking through several recipes, I decided upon cheese fondue. I found this recipe on allrecipes.com, and it was submitted by Kim Marie Van Rheenen. We have done cheese fondue before, but this recipe is our favorite so far. A lot of fondue recipes call for wine, but this one uses apple cider. We thought the cider added a very nice flavor to the fondue. We had several items to fondue besides the French bread, including peppers, mushrooms, cooked potato, sausage slices, apple chunks, cooked carrot chunks. Very good!

INGREDIENTS:

3/4 C apple cider or apple juice

2 C shredded cheddar cheese

1 C shredded Swiss cheese

1 T cornstarch

1/8 t pepper

dash of salt, as desired

1 loaf French bread, cubed


DIRECTIONS:
1. In a large saucepan, bring cider to a boil. Reduce heat to medium-low. toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a fondue pot or slow cooker to keep warm.

Chili Rellenos

My husband loves Mexican food and when it comes to gardening he always over does it especially with tomatoes, tomatillos, and all kinds of peppers. He took some of our excess up to the school to give to one of the teachers he told her she could have this bag of "goodies" on one condition, give some instructions to make chili rellenos. So we used her advice and instructions and this is what we come up with. They were quite delicious!

Chili Rellenos

Yellow chilies

Cheese (any flavor, cheddar, mozzarella, Monterrey jack)

Eggs, separated, mix whites till stiff peaks then fold in beaten egg yolks add a couple pinches of salt (I used 3 eggs and there was plenty for 5 chilies)

Flour

salt

First roast the peppers and then put them in a bag to sweat and then remove the skins. Just below the stem make a slice down the side just big enough to slide the cheese stick in. Put the flour on a plate and lightly coat the pepper. Then dip the pepper in the egg. Place in a pan of hot grease to cook till golden brown. Place on a paper towel to remove excess grease.

Penne Pasta With Tomatoes and Basil

This is actually a recipe I got from Christine when she lived in South Dakota. One of our favorite pasta recipes. The red pepper flakes give it a kick so if you don't like spicy, you might want to cut that in half.

Penne Pasta with Tomatoes and Basil

6 TB olive oil
1 1/2 Cup chopped onion
1 tsp minced garlic
2 quarts tomatoes
2 tsp dried basil or 1/4 C finely chopped fresh basil
1 1/2 tsp dried crushed red pepper flakes
2 tsp chicken bouillon (can use chicken broth if you drain the tomatoes)
1 lb. penne or rigatoni
2 12 Cups grated Havarti cheese (I use mozzarella or Monterrey or cheddar)
1/3 C sliced olives (optional)
1/3 C grated Parmesan cheese

Saute onion in 3 T olive oil. Add tomatoes, basil, garlic and red pepper flakes. Bring to a boil and break up tomatoes. Add bouillon and simmer for an hour and ten minutes, stirring occasionally. Season with salt and pepper. (Can be made ahead of time and kept in refrigerator two days or frozen. Reheat before using.)

Preheat oven to 375 degrees. Cook pasta and drain. Toss with 3 T olive oil. Pour sauce over pasta and stir to blend. Mix in shredded cheese. Pour into greased 13 x 9 pan. Sprinkle with olives and then Parmesan cheese.

Bake about 30 minutes. Remove from oven and sprinkle with fresh chopped basil.

Summer Squash Casserole

Summer Squash Casserole

Got this recipe from a Taste of Home some time ago. It was sent in by Katherine Metz of Florida and is a recipe for two servings. Even though there are only two of us at home, I frequently have guests for dinner so double or triple the recipe. I forgot to take the picture till after dinner was over and all that was left was the tiny serving that appears above.

2 small yellow summer squash sliced
1/4 C chopped onion
1/2 tsp salt, divided
1 egg
1/4 C mayonnaise, (not light or fat free)
2 tsps sugar
pepper to taste
1/4 C shredded cheddar cheese
2 TBS crushed cornflakes
1/1/2 tsps butter, melted

In a small saucepan, combine squash, onion and 1/4 tsp salt. Cover with water and bring to a boil. Reduce heat and simmer uncovered for 2 minutes or until squash is crisp-tender. Drain.

In a bowl, beat the egg, mayonnaise, sugar, pepper and remaining salt until well blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter and sprinkle over top. Bake, uncovered at 350 degrees for 25-30 minutes or until golden brown and bubbly. 2 servings.

Onion and Cheddar Biscuits

This recipe is from Elaine Sweet in Dallas, Tx., and out of Taste of Home. I made a few changes as I think the altitude makes some difference in the liquid. They are tender and delicious.

Onion and Cheddar Biscuits

1/2 C finely chopped sweet onion
8 TBS butter, divided
1/2 C balsamic vinegar
2 C flour
2 TBS sugar
1 TB baking powder
!/2 tsp garlic salt
1/2 tsp pepper
1/8 tsp. cayenne pepper
1 C shredded cheddar cheese
4 green onions, chopped
1/2 C buttermilk (I had to add more, probably used 2/3 C)

In a small skillet, saute sweet onion in 2 TBS of the butter till tender. Add vinegar;cook and stir until liquid is evaporated. Let cool.

In a small bowl, combine the flour, sugar, baking powder and seasonings. Cut in remaining butter until mixture resembles coarse crumbs. Add the onion mixture, cheese, and green onions. Stir in buttermilk with a fork just until moistened.

Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to 1/2 in. thickness; cut and place 2 in. apart on a greased baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm.

Chocolate Zucchini Bread

This is another great recipe from Sisterscafe. A great twist for zucchini bread.

Chocolate Zucchini Bread
Beat 3 eggs
2 c. sugar
1 c. oil
2 tsp vanilla

Add:
2 c. grated zucchini
2 1/3 c flour
1 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/3 c. cocoa
choco. chips (optional if you just can't get enough choco. I use mini chips.)

Pour Batter into greased and sugared loaf pans. (this makes a sweet and crispy crust)
Bake at 350 for 40-45 min.

Sausage Pasta

This is a super easy recipe that I found on allrecipes.com, submitted by Tammy. It makes 4-5 good sized servings. Emily would have preferred not quite so much spinach, but Dillon and I thought it was great. We didn't have the Italian sausage that this recipe called for so I substituted cheesy bratwursts that I had on hand. Other vegetables could be added for different variations. I will make this one again.

INGREDIENTS:

3/4 pounds pasta

1 T olive oil

1 pound spicy Italian sausage

1 onion, chopped

4 cloves garlic, minced

1 (14.5 oz.) can chicken broth

1 t dried basil

1 (14.5 oz.) can diced tomatoes

1 (10 oz.) package frozen chopped spinach

1/2 C grated parmesan cheese

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta (penne works great) and cook for about 10 minutes or until al dente; drain and reserve. In a large skillet, heat oil and sausage; cook through until no longer pink. during the alst 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid. cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Garlicky Baked Butternut Squash

I found this recipe on allrecipes.com, and it was submitted by Anita Bukowski. The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. Serves about 6 people.

INGREDIENTS:

2 T minced fresh parsley

2 T olive oil

2 garlic cloves, minced

1 t salt

1/2 t pepper

3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

1/3 C grated Parmesan cheese

DIRECTIONS:

In a large bowl, bombine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. Transfer to an ungreased shallow 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 400 degrees for 50-55 minutes or until squash is just tender.

Tuna Swirls

I made this for dinner this evening and it is a fast and easy meal for when you don't know what to make and you are running out of time. It comes from an old cookbook I have had since I got married. It is Betty Crocker's "Good and Easy Cookbook" and I have made it through the years and enjoyed it. I have made a few changes each time I make it so will give you my latest version with the changes listed as optional. I didn't have celery tonight so left that out. I also left the mushrooms out of the gravy as my men-folk don't appreciate them. Might seem like a lot to do with three recipes to create this dish, but they are all very quick and easy to do.

Tuna Swirls

2 - 7 oz. cans Tuna, drained (could use canned chicken)
1 C diced celery
1/2 C mayonnaise
2 TBS finely chopped onion
2 tsp lemon juice
1/2 tsp salt
2 TBS chopped red pepper (optional)
1 boiled egg, chopped (optional
1 recipe of Stir-N-Roll Biscuit Dough (recipe follows)
1 recipe chicken gravy (recipe follows)

Heat oven to 450 degrees. Roll biscuit dough into an oblong, 1/4" thick, between sheets of waxed paper. Mix rest of the ingredients together and spread over dough. Roll up dough, beginning at wide side; seal by pinching edge of dough into roll. Place sealed edge down on baking sheet. Bake 15 to 20 min. Slice and serve with gravy.

Stir-N-Roll Biscuit Dough

2 2/3 C flour
4 tsp. baking powder
1 tsp salt
1/2 C salad oil
1 C milk

Stir dry ingredients together in a bowl. Pour oil and milk into measuring cup (do not stir). Then pour all at once into flour. Stir with a fork until mixture cleans sides of bowl. Roll as directed.

Chicken Gravy

4 TBS butter
4 TBS flour
2 C water
2 tsp. chicken bouillon or 2 cubes
dash of nutmeg
salt and pepper to taste
1 can mushrooms, drained (optional)

Melt butter and blend in flour. Add water, bouillon, and seasonings and cook until thick, stirring constantly. Serve over tuna swirls.

Asian Chicken Wraps

This past week I was "lucky" enough to get 13 baby bok choy (Asian cabbage) in my basket. Once again something I had never tried before. I was unsure of the hoisin sauce in this recipe since I had never cooked with it before either. My mother-in-law just happened to have some so I figured I would give it a try. This first picture in the pan is before adding the hoisin sauce. I did taste a bite before adding the hoisin sauce and thought it was quite good. Actually I liked it better before adding the hoisin sauce. Next go around I will either cut back the amount or just omit it all together. We still enjoyed the meal, but just a personal preference on the sauce.

It was a much darker color after adding the hoisin sauce.

Asian Chicken Wraps
Source: My Kitchen Cafe

Chicken:
2 tablespoons low-sodium soy sauce
1 1/2 TBS rice vinegar
2 tsp cornstarch
3 (about 1 1/2 lbs) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 TBS olive oil

Vegetables:
1 TBS olive oil
8 oz sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 c sliced cabbage or coleslaw mix (I used 3 baby bok choy)
2 TBS soy sauce
2 TBS hoisin sauce

4-6 flour tortillas, slightly warmed
For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 min. Transfer to a plate and set aside.

For the vegetables, heat the oil in the same skillet over medium heat. ( I had to wash my pan in between due to the corn starch getting to dark on the bottom of the pan.) Add the mushrooms and cook, stirring often, until they begin to brown, about 3 min. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the cabbage and soy sauce. Add the chicken. Cook, stirring often until the cabbage is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 min. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in flour tortillas.

Chicken with Avocado and Roasted Pepper Cream

This is a recipe I f22ound on the internet about 5 years ago so I have no idea where it came from or who to give credit to. Sorry! But it is delicious it is one of Jared's favorite dinners but I only seem to make once every six months or so I don't know why because it is really quite simple, although not real good on the waistline but that's what makes it good I guess.

Chicken with Avocado and Roasted Pepper Cream

1 1/2-2 red bell peppers
2 Cup uncooked rice
1 1/2 C heavy cream
1 tbsp olive oil
4 boneless skinless chicken breast halves
Salt and pepper to taste (which is usually alot of salt)
2 avocados
1/3 C sour cream

Char all sides of peppers in oven under a hot broiler till skin turns black. Once charred remove peppers and put in ziplock bag and close tightly to allow to steam for 10 minutes. When peppers are cool enough to handle slip off and discard charred skin easier to do under cold running water. Then chop peppers coarsely and put in food processor (or I use my little electric chopper) and the cream and process until smooth.

Heat frying pan with the oil then brown the chicken (seasoned with S&P) on both side then pour the cream and pepper mixture over the top season with plenty S & P and simmer for 20-30 minutes. Once done, add 1/3 cup sour cream to sauce. Serve chicken and sauce over rice and top with avocado slices and enjoy.

Sugar Cookie Bars

I've seen a few recipes for sugar cookie bars floating around out there. I choose this one from Annie's Eats. I love a good sugar cookie and sometimes I actually have time and the patience to have my boys help me to make them. Yesterday was not the case so I thought it would be the perfect opportunity to try this recipe. I'm so glad I did. I thought they turned out delicious! I loved the lemon zest flavor! I didn't have a vanilla bean but I'm sure that would make them even better. I used my favorite powdered sugar frosting recipe click here for the link.

Sugar Cookie Bars

1 C butter, room temperature

2 c sugar

4 large eggs

2 tsp vanilla

1 vanilla bean, split lengthwise

zest from 1 lemon

5 c all-purpose flour

1 tsp salt

1/2 tsp baking soda

Powdered Sugar Frosting Recipe

Preheat oven to 350. Grease a 13 x 18" rimmed baking sheet. Cream together the butter and the sugar until smooth. Mix in the eggs one at a time. Mix in the vanilla, seeds from the vanilla bean, and lemon zest. In a medium bowl, combine the flour, salt, and baking soda. Stir till well combined. Add the dry ingredients to the creamed mixture. Mix just until incorporated.

Press the cookie dough into an even layer into the prepared baking sheet. Bake 10-15 minutes, until light golden brown and an inserted toothpick comes out clean. Let cool completely before frosting.

Powdered Sugar Frosting

This recipe is from Grandma Geraldine Andersen. It is definately the favorite at our house. I don't usually add the crisco, due to pure laziness. Enjoy!
Powdered Sugar Frosting
1 lb. powdered sugar (or 3 1/2 c.)
1/2 c butter, softened
3 TBS Crisco
1/2 tsp salt
1 tsp vanilla
1/2 tsp almond extract
Sego milk (about 1/4 to 1/3 c)
Beat until fluffy, adding sugar or milk until desired consistency. This isn't meant to be too thick.

Apple Pie

Made this for Clark's birthday and even though it is a basic recipe Cheryl thought I should publish it so here it is. The crust and filling recipes are found in Grandma's Gracious Goodness, my mothers cookbook.

Good and Easy Pie Crust
Makes 4- 9 inch crusts

3 C flour
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp sugar
1 1/3 C lard or shortening

Combine first four ingredients and then cut in shortening .

Mix together and add:
1 large beaten egg
1 TBS vinegar or lemon juice
7 TBS cold water

Mix into dry ingredients with a fork. Smooth with hands and divide and roll out on floured cloth or surface.

Filling:

3 C peeled, sliced tart apples
3/4 C sugar
1/4 tsp cinnamon
dash of salt
2-4 TBS butter

Mix dry ingredients and pour over apples in a pastry lined pan. Dot generously with butter. Wet edges of under crust; cover with upper crust and press edges together and flute if desired. Make slashes in top crust in a flower design or other design to let steam out while cooking. Sprinkle a little sugar on top crust and bake at 425 degrees for 35 to 40 minutes

Sauerkraut Salad or Relish

This recipe is from an old cookbook put together by our Ward years ago when we were just two Wards in Lyman. It was contributed by Dot Gill. It keeps well in the refrigerator and can be used as a relish or as a salad.

Sauerkraut Salad

1 can sauerkraut
1 C grated carrots,
1 C grated onion.
1 C sugar and 1 C vinegar.

Combine sauerkraut, carrots and onion. Bring the sugar and vinegar to a boil and pour over all other ingredients while hot. Cover and let it sit overnight in the refrigerator.
Son Clark liked this very much and suggested that next time I add some baby corn. I will be doing that.