LIBBY’S PUMPKIN ROLL
- 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)
- 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)
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.
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.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cups (280 grams) diced onion (1 medium/large)
- 2 large garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 (15-ounce/398 mL) can diced tomatoes, with juices
- 1 (15-ounce/398 mL) can full-fat coconut milk*
- 3/4 cup (140 grams) uncooked red lentils, rinsed and drained
- 3 1/2 cups (875 mL) low-sodium vegetable broth
- 1/2 teaspoon fine sea salt, or to taste
- Freshly ground black pepper, to taste
- Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
- 1 (5-ounce/140-gram) package baby spinach
- 2 teaspoons fresh lime juice, or more to taste
- In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
- Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
- Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
- Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
- Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.
Slow Cooker Creamy White Chicken Chili
Emilie served this delicious chili to all of us when we visited Yellowstone. It was delicious. I believe this is the original site source: http://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/
PREP TIME: 5 MINUTES,
COOK TIME: 8 HOURS
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth (low sodium)
- 2 15 oz cans great Northern beans drained and rinsed
- 2 4 oz cans diced green chiles
- 1 15 oz can whole kernel corn,drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
- sliced jalapenos
- sliced avocados
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey Jack or Mexican cheese
Mary’s Potato Cheese Soup
“They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.” — Benjamin Franklin, Memoirs of the life & writings of Benjamin Franklin.
- 2 potatoes, peeled and cut into 1/2 inch cubes
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cups water
- 2 tsp. chicken bouillon granules
- 1/8 tsp. black pepper
- 1/4 cup butter, melted
- 1/2 cup flour
- 1 pint half and half (or milk)
- 1 small jar Swiss or Old English cheese
Cook vegetables in water, bouillon and pepper until tender. Make a roux (paste) of the butter and flour and add cream to thicken. Stir in cheese. Add this to the cooked vegetables, stirring in, but don’t boil after adding the cheese.
I really like this recipe. I think it’s partly because I like roasted potatoes so much and when they have a little delicious gravy all around them, it’s even better. I added extra cans of soup to this recipe but you don’t really need to. I think it turned out perfectly. This recipe was quick to put together. I covered it up with foil and baked at low heat at 225 all day long. Later in the evening when we sat down to eat, all the men in the family gobbled it up and went back for seconds. I like that it made about 16 servings because I like to send food home with my parents. Win win every way you look at it.
- 10 large potatoes diced (I scrubbed the potatoes clean and left the skin on – I may have used 12; I lost count)
- 2 bags of baby carrots, sliced in half (I used one large bag with the larger size of ‘baby’ carrots; did not slice them)
- 2 1/2 lbs stew meat, browned in oil in skillet (I bought the stew meat from Costco; they were large chunks)
- 2 15-oz cans cream of mushroom soup (*I added 2 more cans because I had 3 lbs of meat)
- 2 15-oz cans cream of celery soup
- 2 envelopes of dry Lipton onion soup mix
Put soup in roaster pan. Add meat, carrots and potatoes. Stir to cover the food. Cover with foil and bake at 225 degrees for six hours or until stew meat is tender. I ended up cooking mine about 8 hours. I didn’t take the time to cut up the stew meat into smaller chunks before hand but they were so tender and came apart easily with a fork. This recipe serves 16. You can halve the recipe and put it all in your crock pot and cook all day on low. To thin the sauce, add beef broth to desired consistency.