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.
This make-ahead gravy recipe might take some of the stress out of getting everything hot and ready to serve at the same time; or it can supplement your gravy if your turkey didn’t have much in the way of drippings.
From Women’s Day Magazine 11/1999.
- 4 turkey wings
- 2 medium onions
- 1 c. water
- 8 c. chicken broth
- 1 chopped carrot
- ½ tsp. dried thyme
- ¾ c. all-purpose flour
- 2 tbsp. butter
- ½ tsp. Freshly ground pepper
- Heat oven to 400°F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.
- Put wings and onions in 3-qt saucepan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1 1/2 hours.
- Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.
- Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.
- Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
- Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey.
Turkey Cheese Ball Recipe:
1 8 oz. package cream cheese
1 cup shredded cheddar
About 1/2 cup of chopped up mixed nuts
2 candy eyes
1 Slim Jim
“To be cheerful when others are in despair, to keep the faith when others falter, to be true even when we feel forsaken—all of these are deeply desired outcomes during the deliberate, divine tutorials which God gives to us—because He loves us. These learning experiences must not be misread as divine indifference. Instead, such tutorials are a part of the divine unfolding.” — Neal A. Maxwell
Recipe/photo credit: https://www.pinterest.com/pin/304133781067451858/
1 round chocolate candy as in Whopper or Chocolate Pom poms for the head
1 candy corn
a few teaspoons of melted chocolate melts to adhere the eyes and “beak”
Soften cream cheese and cheddar cheese. Cream the cream cheese and add in the shredded cheddar until thoroughly mixed together. Set it on plastic wrap and form it into a ball. Wrap it up and refrigerate for a few hours to firm it up.
Take it out of the fridge and roll in chopped nuts being careful to keep the nice round shape.
Place pretzels around cheeseball for turkey tail. The neck is a piece of Slim Jim. The eyes and beak were ‘glued’ on with melted chocolate.
“It is my hope and prayer that we may not become so caught up in the pressures of the season that we place our emphasis on the wrong things and miss the simple joys of commemorating the birth of the Holy One of Bethlehem,” –President Thomas S. Monson
I LOVE these rolls. These rolls are very soft in texture and melt-in-mouth yummy. I make these the night before and let them rise in the fridge all night. They are so simple and so good.
- 3 tablespoons active dry yeast
- 2/3 cup warm water (110 degrees F/45 degrees C)
- 1 cup butter, diced
- 1/2 cup white sugar
- 2 teaspoons salt
- 2 cups scalded milk
- 2 eggs, lightly beaten
- 6 cups all-purpose flour
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.
Cream Cheese Frosting
- 1/2 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons milk
“May we all make the journey to Bethlehem in spirit, taking with us a tender, caring heart as our gift to the Savior.” –President Thomas S. Monson
This is such a super yummy, colorful treat to share with your neighbors and friends at Christmas time.
White Chocolate Chex Party Mix
1 (10 oz) package pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
2 (12 oz) packages plain M & M’s (Southern Living published this recipe in 1996 with one bag of M&Ms…just fyi)
2 (12 oz) packages white chocolate chips
3 Tablespoons vegetable oil
In a VERY large bowl (or two medium bowls), combine the first 5 ingredients. Set aside. In a microwave safe bowl, heat white chips and oil on high for 60 seconds (you could also melt chocolate and oil in a double boiler pan). Stir and microwave for another 30 seconds and stir until completely melted and smooth (you may need to microwave for a couple more seconds). Pour melted chocolate over cereal mix and stir until all the cereal is evenly covered with white chocolate. Spread cereal mix on 2 large cookie sheets lined with wax paper. Let cool and then break apart into chunks. Store in an air tight container. Serves 15-20 people.
“Born in a stable, cradled in a manger, He came forth from heaven to live on earth as mortal man and to establish the kingdom of God. During His earthly ministry, He taught men the higher law. His glorious gospel reshaped the thinking of the world. He blessed the sick. He caused the lame to walk, the blind to see, the deaf to hear. He even raised the dead to life. To us He has said, ‘Come, follow me.’
“As we seek Christ, as we find Him, as we follow Him, we shall have the Christmas spirit, not for one fleeting day each year, but as a companion always. We shall learn to forget ourselves. We shall turn our thoughts to the greater benefit of others” — President Thomas S. Monson, “In Search of the Christmas Spirit.”
I got this recipe from my friend Pat about 33 years ago. I haven’t tasted a better caramel popcorn recipe. It’s so yummy and easy to make. This recipe makes enough for 3 gallons of popcorn.
- 1 (1 lb.) package brown sugar
- 1 cup light corn syrup
Bring to boil stirring continually. Remove from heat and add:
- 1 square of butter
- 1 can sweetened condensed milk
Put pot back on heat and cook to soft ball stage.
Pour over popped corn. Shape into balls and wrap in waxed paper for Christmas Eve!
Make-Ahead Mashed Potatoes
“There is a magic in Christmas. Hearts are opened to a new measure of kindness. Love speaks with increased power. Tensions are eased…
“Of all things of heaven and earth of which we bear testimony, none is so important as our witness that Jesus, the Christmas child, condescended to come to earth from the realms of His Eternal Father, here to work among men as healer and teacher, our Great Exemplar. And further, and most important, He suffered on Calvary’s cross as an atoning sacrifice for all mankind.
“At this time of Christmas, this season when gifts are given, let us not forget that God gave His Son, and His Son gave His life, that each of us might have the gift of eternal life” –President Gordon B. Hinckley, “The Son of God.”
Make-Ahead Mashed Potatoes:
5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste
Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate. Otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 minutes at room temperature and then bake as directed.) Make need to add a little more sour cream or milk to soften. Makes 6-8 servings. – ‘The Essential Mormon Cookbook.”
“If you desire to find the true spirit of Christmas and partake of the sweetness of it, let me make this suggestion to you. During the hurry of the festive occasion of this Christmas season, find time to turn your heart to God. Perhaps in the quiet hours, and in a quiet place, and on your knees—alone or with loved ones—give thanks for the good things that have come to you, and ask that His Spirit might dwell in you as you earnestly strive to serve Him and keep His commandments” –President Howard W. Hunter, “The Real Christmas.”
Pineapple Cheese Ball
Every year someone brings this delicious cheese ball in to work with some crackers, and it’s always gone in no time.
- 2 8-oz packs of cream cheese
- 1 8 oz can crushed pineapple, drained
- 2 tablespoons of sliced green onion
- ¼ cup of green pepper (chopped)
- 1 tsp. of Lowry’s seasoning salt
- 1-1/2 c of chopped pecans
Combine ingredients except for 1/3 to ½ cup of pecans with mixture and mix thoroughly to form into ball and then roll ball in remaining pecans.
“So who needs Christmas? We do! All of us! Because Christmas can bring us closer to the Savior, and he is the only source of lasting joy….
“We need Christmas because it helps us to be better people, not only in December but in January, June, and November.
“Because we need Christmas we had better understand what it is and what it isn’t. Gifts, holly, mistletoe, and red-nosed reindeer are fun as traditions, but they are not what Christmas is really all about. Christmas pertains to that glorious moment when the Son of our Father joined his divinity to our imperfect humanity.” –Hugh W. Pinnock, “Who Needs Christmas?”
I’ve never tasted better fudge than this recipe. Grandma makes it every Christmas to give to neighbors and friends and family.
- 2 large Hershey Bars with Almonds
- 1 12 ounce package of semi-sweet chocolate chips (Grandma uses milk chocolate)
- 1 7 ounce jar of marshmallow creme
- 2 cups of broken walnuts (or pecan if you don’t like walnuts)
- 2 teaspoons of vanilla pre-measured and sitting in a small bowl ready to pour later
- 1 stick and a quarter of a second stick of butter (When 4 sticks equal a 1-lb package)
Get a large bowl. Break up 2 large Hershey bars with almonds and pour into the bowl. Add one 12 ounce package of semisweet chocolate chips and one 7 ounce jar of marshmallow creme and 2 cups of broken walnuts. If you don’t like walnuts, use pecans.
Have 2 pre-measured teaspoons of vanilla waiting on the side in a small bowl to add to fudge later.
In a large heavy pan bring to a boil for 5 minutes:
1 and 1/4 cubes of butter (not margarine); four and a half cups of sugar and 1 can of evaporated milk. Stir it with a wooden spoon until it starts to boil. Quit stirring and let it boil for EXACTLY five minutes–NO MORE, NO LESS than five minutes. It is extremely important that you time it exactly. After it reaches the 5 minute point, pour it immediately over all the ingredients in the bowl and stir it with a wooden spoon. Melt everything before it starts to set up. When just about there to the setting up stage, pour in your two teaspoons of vanilla and pour the entire thing into a 9×12 pan. Allow to set up overnight so flavors blend. Don’t stir after you pour it into the pan or you will ruin it by making it grainy.