Pumpkin Roll

A lot of you made comments about the fact that the Pumpkin Roll looked to challenging to make. Well it's actually really easy. I tried to take pictures for you, but you have to work kind of quickly at times so some pictures aren't so great. Sorry!










Pumpkin Roll

Ingredients

• 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 LIBBY'S® 100% Pure Pumpkin

Directions

Preheat Oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a flour sack towel with powdered sugar.

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

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.

The Filling

• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar for decoration
  

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. 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.


For those who are celebrating have a Happy Thanksgiving and enjoy your time with your family and friends

xo

Thanksgiving Treats

{Overnight Caramel Apple French Toast}

Don't have time to create breakfast Thanksgiving morning? Not a problem my amazing Overnight Caramel Apple French Toast will be your hero this year. Perfect to pop in the oven and enjoy while watching the Macy's Day Parade.

{Apple Pie}

From Thanksgiving until the New Year desserts, goodies and treats line our kitchens. You can't get away from desserts for the holidays. This year I got a lot of request from people who wanted to make an apple pie without the hassle. So have no fear the easy apple pie is here! (Don't worry Meeme & Mummie I will be making my apple pie from scratch!)

To make my apple pie I bought Pillsbury Pie Crust from the refrigerator section and had a can of Lucky Leaf Apple Pie Filling at home.
I unrolled my Pillsbury pre-made pie crust and used my cute little apple pocket pie maker to cut out the apple shapes. I then put it into my apple pie maker and filled with the Lucky Leaf Apple Pie Filling. Closed the apple and pressed tightly.
15 minutes later I had this adorable little apple pie. You can make a big pie as well I just thought that these mini ones were way too cute for Thanksgiving.

{Pumpkin Pie from 2009}

Easy as Pie Crust

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons granulated sugar
• 3/4 teaspoon table salt
• 6 tablespoons cold unsalted butter, diced small
• 1/4 cup shortening
• 7 to 8 tablespoons ice water

In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, approximately two minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea size pieces (Note* you want some big chunks to remain) and comes together in fist-sized clumps when squeezed, about one minute. Drizzle half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten up. It will go from being a "shaggy" mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough... overworking will make it become tough and unusable)

While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap and press it into a flat disk, then close in wrap. Place in coldest part of refrigerator for at least 30 minutes before rolling out and forming into a crust.

{Pumpkin Roll from 2009}

I use Libby's Pumpkin Recipe for my Pumpkin Roll. You can find it here.

{Turkey Leg & Mashed Potato Cupcakes from 2009}

{Mashed Potato Cupcake from 2009}

Best of luck baking this holiday season!

xo

A whole lotta goulash

{breakfast: Pepperidge farm cranberry swirl bread}
2 pts.

Here is a peak at what I have been eating lately It's been a lot of pizza and repeats. I was obviously trying to eat what we had.

{lunch: pineapple english muffin pizza}
4 pts.

snacks not pictured
almonds: 3 pts.
hot chocolate: 2 pts.
{dinner: spinach salad}
6 pts.

{breakfast: PEPPERIDGE FARM Cranberry swirl bread}
2 pts.
{lunch: tuna fish sandwich on a sandwich thin with light pringles}
5 pts.
{snack: kettle popcorn}
3 pts.
{dinner: goulash with a garlic cheddar biscuit}
6 pts.

{breakfast: PEPPERIDGE FARM Cranberry swirl bread}
2 pts.
{lunch: tuna fish sandwich on a sandwich thin with light pringles}
5 pts.
{dinner: spinach salad and half a bobili pizza.}
8 pts.

Let's talk Goulash

My family doesn't make goulash like most people do. In fact the recipe I have is basically how you make spaghetti, but with elbow noodles. However in my family it's extremely important to make a good sauce. Which means quality tomatoes from a can must be used. RedPack tomato products are out of this world! I recently tried the whole tomatoes and cut them up to make a salsa. They tasted fresh out of a garden, so I was impressed enough to get some cans for my goulash.
In my Goulash I used
1/2 pound of ground sirloin
3 cans RedPack tomatoes Crushed
1/2 can RedPack tomato paste
dash of clove
dash of Italian spice.
1/2 box elbow plus wheat noodles

Cook the ground sirloin in a large pot with half an onion until no longer pink then add the crushed tomatoes, tomato paste, clove and Italian spice. While the sauce is cooking cook your elbow noodles until they are done. Add to the sauce and serve. Quick easy and amazing.

If you want to make a good spaghetti sauce I really suggest using RedPack it's beyond amazing! Plus it beats the easy way out... Prego

POMtini

I recently hosted a POM Wonderful Dinner Party. The party was a huge success everyone loved the food and drinks. One item they absolutely fell in love with was my POMtini.

In order to make a fabulous drink look gorgeous rimming a glass in sugar is essential. However plain old boring white sugar wouldn't look as classy. Here is the secret to coloring sugar. This also works as great sanding sugar for cookies.

Colored Sugar

{1/4 cup white sugar goes into a baggy}
{add three drops of red food coloring}
{close the bag and squish the color into the sugar. the sugar will absorb all the color}
{voila! rimming sugar or sanding sugar made easy!}

POMtini
1 3/4 oz. SKYY Infusions Cherry Vodka
3 oz. orange juice
2 oz. freshly squeezed pomegranate juice
1 oz. pineapple juice

Combine all ingredients and enjoy!

Cheers! xo

A brisk novemeber night

{breakfast: Quaker instant oatmeal maple brown sugar}
3 pts.
{lunch: salad: lettuce, carrots, snap peas, zesty herb chicken breast and Kraft Free Zesty Italian dressing}
5 pts.

{dinner: pumpkin chili without the burger}
5 pts.

snacks:
100 calorie pack: 2 pts.
Snickers Bar: 2 pts.
Cabot Cheese: 1 pt.

{you asked I showed... my INSANELY packed freezer. Seriously I need a spare one.}

Pumpkin Chili

1 medium onion, chopped ( if making with burger cook your onion and burger

2 cans kidney beans, drained and rinsed (i used one can dark and one can light)

1 large (28 ounce) can diced tomatoes

1/2 small can of Libby's 100% pure pumpkin (I just wanted a hint of flavor)

1 large can tomato sauce

1 teaspoon black pepper

*** I also added 1 teaspoon pumpkin pie spice

*note you can add any sort of ground burger to this chili just cook the onion and burger together and then add all the ingredients together.

In a large pot combine all ingredients (if adding burger make sure it's cooked first!). Cook on low heat for about 30 minutes. Let cool on the stove and place in the frig over night.

Enjoy!

xo

Pumpkin Bars

Ingredients

• 1 3/4 cups all-purpose flour
• 1.5 cup Quaker old-fashioned oats
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/2 cup (1 stick) butter, melted
• 1 pkg. (8 oz.) cream cheese, softened
• 1 teaspoon pumpkin pie spice
• 2 large eggs
• 1 can (30 oz.) LIBBY's Easy Pumpkin Pie Mix
• frosting (optional)

Directions
Preheat oven to 350° F. Grease 13 x 9-inch baking pan.

Combine flour, Quaker oats and brown sugar in large bowl. Stir in butter until moistened. Reserve 1 cup mixture for topping. Press remaining mixture firmly onto bottom of prepared pan. Place in oven and cook for 5 minutes.

Beat cream cheese, granulated sugar, cornstarch and pumpkin pie spice in large mixing bowl until smooth. Beat in eggs. Beat in pumpkin pie mix. When crust is finished baking pour mixture over it. (Crust should NOT be cooled when you do this.) Then sprinkle with the reserved oat mixture.

Bake for 30-45 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate for 1 to 2 hours. I like to drizzle frosting over the top of mine.

xo