Pumpkin Roll

Cake:

3 eggs
1 C sugar
3/4 C pumpkin
3/4 C flour
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
1 tsp lemon juice

Beat eggs for 5 minutes then add other ingredients.

Pour into pan - (for the pan use a 15x10x1 baking sheet. Grease the pan, then line with waxed paper and grease the waxed paper)

Bake @ 375* for 15 minutes.

Let cool for 5 minutes then flip onto a pillowcase that is sprinkled with powdered sugar.

Remove waxed paper and roll up the pillow case and set aside.

Filling:

2 pkgs or 6 oz cream cheese
1/2 C butter
1 C powdered sugar
1/2 tsp vanilla

Once the cake is cooled completely, unroll and spread filling. Remove the pillowcase and re-roll.

And there you go... a Pumpkin Roll. I like to sprinkle some powdered sugar on it to make it look pretty.

Apple Butter

1 Gallon peeled & sliced apples
3 1/2 cups sugar-half brown/half white
1/4 TBS all spice
1 TBS cinnamon

Mix all ingredients together and put in crock pot. Cook 8 hourson low. Take mixer and beat till smooth. Put in jars while hot and screw lid on and seal.

Do not add any water.

Fried Apples

Cook Time: 6 hours

Ingredients:
3 pounds of any kind of apples, peeled, cored, and sliced
1 teaspoon cinnamon
1stick of butter cut into chunks
1 cup granulated sugar

Preparation:Place apple slices in the slow cooker/Crock Pot; stir in remaining ingredients. Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking.

Black Bean Burritos

INGREDIENTS:
* 6 (10 inch) flour tortillas
* 1/4 cup and 2 tablespoons vegetable oil
* 3 small onion, chopped
* 1-1/2 red bell pepper, chopped
* 1 tablespoon minced garlic
* 3 (15 ounce) cans black beans, rinsed and drained
* 1 tablespoon minced jalapeño peppers
* 9 ounces cream cheese
* 1-1/2 teaspoons salt
* 1/4 cup and 2 tablespoons chopped fresh cilantro

DIRECTIONS:

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.

2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.This one is very yummy!

Creamy Tomato Basil Soup

INGREDIENTS:
* 4 tomatoes - peeled, seeded and diced
* 4 cups tomato juice
* 14 leaves fresh basil
* 1 cup heavy whipping cream
* 1/2 cup butter
* salt and pepper to taste

DIRECTIONS:

1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Spinach and Feta Pasta

INGREDIENTS (Nutrition)

* 1 (8 ounce) package penne pasta
* 2 tablespoons olive oil
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 3 cups chopped tomatoes
* 1 cup sliced fresh mushrooms
* 2 cups spinach leaves, packed
* salt and pepper to taste
* 1 pinch red pepper flakes
* 8 ounces feta cheese, crumbled

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

California Grilled Veggie Sandwich

INGREDIENTS
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches

Make Ahead Manicotti

INGREDIENTS

* 1 pint ricotta cheese
* 2 eggs
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 cup shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1 1/2 tablespoons white sugar
* 1/8 teaspoon salt
* 1/4 teaspoon ground black pepper
* 12 manicotti shells
* 1 (32 ounce) jar spaghetti sauce

DIRECTIONS

1. In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.

2. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.

3. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.

Easy DELICIOUS Cheese Pizza

1 cup of skim ricotta cheese
1/2 cup of Parmesan cheese
2 Tablespoons Fresh Basil ( I really recommend using fresh ) plus additional for garnish
2 Tablespoons minced garlic
1/2 teaspoon of salt
1/2 teaspoon of pepper
Pillsbury Refrigerated crust pizza
1 cup or more of sharp cheddar cheese
1 cup or more of mozzarella cheese
1 cup of diced tomato

Preheat oven to 450.

In a bowl, combine ricotta, Parmesan cheese, basil, garlic, salt and pepper.

Place crust on cookie sheet and top evenly with cheese mixture. Sprinkle with remaining cheese.

Bake until golden (about 10-12) minutes. Sprinkle with tomatoes and chopped basil.

7 Layer Mexican Dip

INGREDIENTS
1 (16 ounce) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained

DIRECTIONS

In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.

Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Sweet and Sour Pork

3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt

Directions:

Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.

In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Chocolate Syrup

1 ½ C Water

3 C Sugar
1 ½ C Cocoa
1 TBS Vanilla Extract
¼ tsp Salt
2 TBS Light Corn Syrup

In a small pot bring the water and sugar to a boil. Whisk in the Cocoa, Vanilla, Salt and Corn Syrup. Whisk until all solids are dissolved. Reduce heat until sauce is lightly thickened. Let sit until cooled then pour into container and refrigerate.

I put mine in a Hershey’s squeeze bottle. If you double the recipe it makes way to much for the large Hershey’s bottle.

Mick's Best Chili Ever!!!

1 Lg can Bush’s Chili Beans
1 can Great Northern Beans
1 can Kidney Beans
¼ packet Taco Seasoning
½ bag of Lentils
¼ cup Chili Powder
1 sm can Tomato Sauce
1 cn Tomato Paste
1 cup water
Salt, pepper, Tabasco to taste

Cook Lentils according to package instructions then drain and rinse. Add everything else to pot and simmer for 40 minutes. It will be thick at first but will thin as it simmers.
Serve over Fritos Corn Chips with Lettuce, Tomato, Sour Cream, and grated Cheese.

Broccoli Salad

1 head Fresh Brocolli chopped
1/4 C Bacon Bits
1/2 C Shredded Cheddar Cheese
1/2 C Raisins
1/2 C Hulled Sunflower Seeds
1/4 C Red Onion, chopped
1 C Mayonaisse
1/4 C White Sugar
2 TB Apple Cider Vinegar


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.

In a small bowl, whisk together the mayonaisse, vinegar and sugar. Pour over broccoli mixture and toss well to coat.

Cover and refrigerate until chilled.

Wingin It Broccoli Cheese Soup

One 8 oz container of heavy whipping cream
One 14 oz can of vegetable broth
1 ½ cups milk
Garlic powder
Pinch of salt - A REAL PINCH
1 can of cream of chicken soup (or cream of celery)
½ container of ricotta cheese (free)
1 cup and one handful of shredded colby jack cheese
2-3 tbsp of Pace brand Mexican four cheese chip dip
Crinkle cut carrots - as much as you want
2 cups broccoli florets
Maybe a pinch of flour or two for thickening...

In a pot, heat and mix 1 ½ cups milk, 1 – 14 oz can of vegetable broth, 8 ounces half and half, garlic powder and pinch of salt. Whisk together. Then add in 1 can of cream of whatever soup. Whisk some more. Add in cheeses. Whisk and blend a bit more. Add in carrots and broccoli - as much as you’d like. Put in crock on low and fugeddaboutit.

I only put the cream of chicken soup in it to help thicken it up..I bet'cha you could use cream of celery!!!!!!!!!!

Recipe from Harleymomma