Pumpkin Roll

I'm not a big fan of pumpkin pie for many reasons and 1 is "they" say this is how it's made....(LOL!)

Be sure to put enough powdered sugar on the towel before rolling up cake so it will not stick.

Powdered sugar

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 eggs

1 cup sugar

 

2/3 cup LIBBY'S 100% Pure Pumpkin

 

Filling

1 (8-ounce) package cream cheese, softened

 

1 cup sifted powdered sugar

 

6 tablespoons butter softened

 

1 teaspoon vanilla

 

Powdered sugar, if desired

Directions

Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..

HAPPY HALLOWEEN

 

HAPPY HALLOWEEN

I love claymonsters, they come in handy and love posing with cookies. My collection is growing with time. They love  "  Skittles"  and I'm told never to give them Egg Nog, but anybody that KNOWS me, I'm terrible with following rules.

Claymonster-Pottery

Mac and Cheese

Bechamel sauce

• 5 c. milk
• 3 T. flour
• 3 T. butter

 Veggie mixture

• 1 large red pepper (diced)
• 1 small red onion (diced)
• 2 t. garlic salt
• 1 t. white pepper
• 1 T. dried oregano
• 1 T. smoked paprika

Cheese Mix

• White cheddar (8oz) grated
• Yellow cheddar (8oz) grated
• Mozzarella (8oz) grated
• Reserve 4 oz for topping.

1 # corkscrew pasta cooked to box directions and drained well.

In a small pot heat your milk to a simmer. In a medium pot melt the butter and add flour to make a roux.

Slowly add milk to roux and stir constantly. Cook and stir until thickened and smooth. Slowly whisk in cheese, little at a time so it melts and blends in. Stir and continue adding cheese until it's all added and melted.
Sauce should be slightly thick and smooth.


\Meanwhile melt 2 T. butter and saute your diced veggies until they are browned and caramelized, (med. heat). Add spices. Stir veggies in to cheese sauce.

Spray coat a 4 cup casserole, set aside.

In a large bowl mix pasta and sauce together. Stir gently to coat pasta  Place in casserole, top with remaining cheese and bake at 325* for 20 minutes or until golden brown.
Let rest 5 minutes. Serve.

serves 6-8

PUMPKIN EGGNOG

Ingredients:
 
4 C. milk (I use 2%)
2 C. canned pumpkin puree
7 lg. eggs
1 C. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1 container pumpkin ice cream (Softened-32oz)
1 tsp. vanilla extract
15 shotsSpiced rum (such as Capitan Morgan), to taste
15 shots Southern comfort
10-12 cinnamon sticks (to garnish)
Pumpkin pie spice, as desired (to garnish)


Instructions: 

1. In a large, heavy saucepan, whisk together the pumpkin puree and the milk. Bring slowly to a gentle boil. Remove from the heat.
2. Meanwhile, beat together your eggs and sugar in a heat-resistant bowl.
3. To temper your egg mixture, pour a small amount of your hot milk into the eggs, whisking constantly. Add a bit more, whisking all the while, until your egg mixture is hot and close to the temperature of your milk mixture.
4. Slowly and gradually whisk your tempered egg mixture into your milk mixture. Return to a medium-low heat.
5. Add cinnamon and nutmeg. Cook, whisking constantly, until the mixture coats the back of a spoon. Remove from heat and stir in ice cream, vanilla, and rum to taste.
6. Cover and refrigerate up to 24 hours. You'll want to let it chill for at least four hours to let the flavors combine. Garnish each serving with a cinnamon stick and a sprinkle of pumpkin pie spice.
Tip: If your eggs weren't tempered perfectly, you may end up with a few egg bits in your nog. If this happens, simply strain the pumpkin eggnog  before chilling.
Serve in a hollowed out pumpkin....for more fun

Thai Pizza

INGREDIENTS

• 1 Whole wheat flat bread (Boboli)
• 12 medium cooked shrimp (clean,no tail)
• 1/4 cup  Peanut Butter
• 2 Tbsp Soy Sauce
• 1 bunch Chopped Scallions
• 1/4 cup  Shredded Mozzarella Cheese (we use Great Lakes 2% milk Jalapeno cheese ,Grated)
  (Sprinkle with crushed red pepper flakes as desired)

INSTRUCTIONS

1. Mix the peanut butter and soy sauce together in a bowl until blended.
2. Spread peanut butter mixture on the flat bread.
3. Add shrimp, scallions, & cheese.
4. Bake in the oven for 15 mins at 450 degees. or on grill  (on pizza stone) for same amount of time (425*)