Pumpkin Roll

Another pumpkin recipe!  These pumpkin rolls are much easier to make than they look.  They are moist and a great dessert to make if you want something that looks special.  You can also make them in advance and keep them in your freezer for spur-of-the-moment guests.  Recipe from Libby's Pumpkin.

Pumpkin Roll

Ingredients

CAKE

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

1 cup walnuts, chopped (optional)

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 (optional for decoration)

Directions

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen 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.

FOR FILLING:

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.

COOKING TIP:

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

Herbed Edamame, Black Beans, and Quinoa Salad

With Spring around the corner, I couldn't resist posting one of our favorite salads.  It is so flavorful and healthy.  We usually have it as a main dish, so I double it.

Herbed Edamame, Black Bean, and Quinoa Salad
Serves 4

1 1/3 cup water
2/3 cup uncooked pre-rinsed quinoa
1/2 (15 oz.) can black beans, rinsed, drained
1 cup frozen shelled edamame, thawed
2 cups loosely packed spring greens coarsely chopped
2 tsp. grated lemon zest
2 Tbsp. lemon juice (I don't add this)
1 Tbsp. olive oil
3/4 tsp. dried, crumbled oregano
1/8 tsp. dried, crushed rosemary
1 medium garlic clove, minced
1/4 tsp. salt
2 oz. reduced fat crumbled feta cheese (about 1/2 cup)

In medium saucepan, bring the water to a boil over high heat.  Stir in the quinoa.  Reduce the heat and simmer, covered for 8 minutes.

Stir in the beans and edamame.  Cook, covered, for 2 minutes, or until the water is evaporated.

Meanwhile in a large bowl, stir together the remaining ingredients except the feta cheese.  Add the quinoa mixture and the feta, tossing until the spring greens are wilted.

Serves 4.

Cowboy Coffee Cake

I remember this being my favorite coffee cake growing up and it is STILL my favorite.  It came from mom's old Better Homes and Gardens cookbook.  My newer BH&G cookbook doesn't have it, so luckily I copied it down a long time ago.  I thought my sisters would like a copy.  Every once in awhile I get a craving for it.  Today is one of those days!

Cowboy Coffee Cake

2 1/2 C sifted flour
2 C brown sugar
1/2 tsp. salt
2/3 C shortening
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 C. sour milk
2 beaten eggs

Mix flour, sugar, salt, and shortening until crumbly; reserve 1/2 cup.  To remaining crumbs, add baking powder, soda, and spices; mix well.  Add milk and eggs; mix well.  Pour into 2 greased and floured 8 inch round pans; top with reserved crumbs.  Bake at 375 degrees for 25 - 30 minutes.  Serve warm. 

Crème Brûlée Cheesecake Bars

These are really good!  I found them HERE on Betty Crocker.

Crème Brûlée Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1 box (4-serving size) French vanilla instant pudding and pie filling mix

2 tablespoons packed brown sugar

½ cup butter or margarine, melted

2 ½ teaspoons vanilla

2 eggs plus 3 egg yolks

2 packages (8 oz each) cream cheese, softened

½ cup sour cream

½ cup sugar

2/3 cup toffee bits, finely crushed

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

*To easily crush the toffee bits, put them in a food-safe plastic bag.  Seal the bag and finely crush with a rolling pin or meat mallet.