So for about a month, I had heard my brother talk about his wife's "AMAZING" pumpkin rolls. They made like 5 of these things in the last month and it was all I heard about. So I called her up and got the infamous recipe. Enjoy. 3 eggs 1 C sugar 2/3 C canned pumpkin 1 tsp lemon juice 3/4 C flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp salt
Combine eggs and sugar, beat well. Add rest of ingredients until well mixed. Get greased cookie sheet and put a piece of greased wax paper ( I used parchment paper) on cookie sheet. (We don't want this baby to stick) Pour mix on paper and spread evenly.
Bake at 350 for 15 minutes.
While that is baking, make the filling/frosting.
Filling: 8 oz softened cream cheese 4 T butter 1 C powdered sugar 1/2 tsp vanilla
Mix cheese and butter well then add sugar and vanilla. Then set aside. ----------------------------------- This is the fun part and it may sound kind of crazy but it works - get ready.
Get an old dish towel. Lay it on the counter and sprinkle LIBERAL amounts of powdered sugar over the entire towel. I mean LIBERAL, you don't want this baby to stick.
When pumpkin roll is done baking, immediately pick up dough by the parchment paper and flip upside down on dish towel, that is LIBERALLY sprinkled with powdered sugar. Then roll up the dough, in the dish towel and let cool for about 5 minutes.
Once roll is almost cooled, unroll dough and evenly spread the filling. You are now going to roll it up again, but this time without the dish towel. Try to roll as tight as you can, but it will be tough because you are working with cooked dough.
Once it is all rolled then use floss to cut your rolls into individual servings and enjoy!!!
*This frosting/filling was super yummy, but WAY to rich for my taste. I think next time I will use a milder frosting.
(This recipe is courtesy of my wonderful sister in law, Rachel - fill free to add anything Rach!! Thank you!)
Disclaimer: This recipe wasn't as good as it could be. If anyone has any suggestions - please, PLEASE let me know.OK - so I just realized my recipe got wet somehow and I can't read any of it!!!! PLEASE comment with your recipes and suggestions.
This is what I could remember - good luck.
1 C sugar 2 tsp lemon juice 1/2 tsp cinnamon + 1/2 tsp (later) 3-4 peeled and sliced large apples 1/2 C flour 1/2 C oatmeal 1/4 tsp salt 6 T butter
Combine about 1/2 C sugar, lemon juice, water and cinnamon in bottom of small baking pan. Slice in apples. Blend with remaining sugar, flour, oatmeal, cinnamon, salt, and butter until crumbly. Spread over apples and give a gentle stir. I like to incorporate all the ingredients because it makes for a moister crisp.
Bake at 375 for 40-50 minutes, until apples are tender and crust browned. Serve with ice cream!!
4 oz cream cheese, softened 4 tsp butter 1 can of chicken 1 C dry instant stuffing 2 cans crescent rolls salt and pepper 1 C + bread crumbs 1/2 additional butter
In large bowl cream butter, cream cheese, and salt and pepper to taste. Add chicken and stuffing - mix well. Fill 1 crescent foll with heaping spoonful of chicken mixture and roll into ball, making sure all the edges are sealed. Make sure all seams are tight.
Melt additional butter and roll pillows in butter and then roll them in breadcrumbs. Place on greased cookie sheet to bake.
Bake at 350 for 20-25 minutes. Make sure they are golden brown and cooked on the bottom. Serve with chicken gravy. Yummy!!
We had this yummy soup on Halloween. I was so busy putting makeup on all the girls that I didn't have time to make dinner, so my husband Bryan, graciously stepped in. He did not disappoint. He rocks this soup. So yummy.
First peel and dice: 4-6 diced potatoes 1/2 onion
Set aside. Then melt 3/4 stick of butter in large stockpot. Add 1 C flour and stir together. Then add 2 C milk. Stir constantly on med-low heat until thickened. (Congrats! You just made a white sauce!) Add up to 2 quarts water until you reach your desired consistency/quantity. (Sometimes less water is better, but you might need more. Remember you have to cook your taters in it.) Now add 5 chicken bouillon cubes, diced potatoes, and onions. Let come to a boil and once boiling, you can also add any other vegi's you might want like carrots or broccoli, celery or ham. We didn't this batch. Reduce heat a little and stir constantly until the vegi's are cooked through. Once they are tender, add about 3 cups shredded cheddar cheese. Add salt and pepper to taste.
Serve with yummy bread. Sorry no picture, didn't even think to take one on Halloween, and I didn't cook, so there ya go.
PS. I typed up the recipe a little different this time. Do you like having all the ingredients at the top or integrated in the recipe? I need your input. :)
1/2 C butter, softened 1 C sugar 2 eggs 1 tsp vanilla 1 tsp almond extract 2 1/2 C flour 1/4 tsp salt 1 tsp baking powder
Mix sugar, butter, eggs, and vanilla until smooth. Mix dry ingredients in separate bowl and slowly blend with sugar mixture. Let dough chill in fridge for at least 1 hour.
After dough is chilled, roll out dough on a floured surface. Roll dough to 1/4 inch thick. (The thicker the better in my opinion) Use favorite cookie cutter of your choice and place on greased cookie sheet. Bake at 375 for 8-10 minutes. Let cool on rack and right after they are cooled, cover them!
I don't like to cook mine until they are browned because the softer the better. Play around with baking time until you find your desired texture.
4-6 chicken tenders 1 -2 cans cream of chicken soup 2 tsp onion powder salt pepper 1 small green pepper 3 green onions shredded cheddar cheese 1 can crushed pineapple chow mien noodles Soy sauce
Drizzle pan with oil and put in diced chicken. Let cook. Then add soup, onion powder, salt, and pepper. Depending on the size of your family, you might want both can's of soup. That is your call. Let simmer for about 5 minutes.
Meanwhile, dice pepper and onions. Get other ingredients ready to serve. Enjoy!
Serve chicken and all other toppings over white rice.