Our friend invited us up to their family cabin last weekend and made us this chili- it was so yummy- and this is coming from someone who doesn't really like beans, etc...
1 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes or (lean ground turkey)
1/2 tsp sea salt
1 medium onion, chopped
5 cloves fresh garlic, minced
1 Tbsp. olive oil
2 cans (15-1/2 oz) navy beans (white beans), with liquid
1-2 chicken bullion cubes
1-1/4 cup water
4 oz. can green chilies
juice from 1 lime (fresh please- don't use the bottled!!)
1/2 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 cup fresh cilantro, chopped
1/2 tsp. coarsely ground black pepper
1/4 tsp. ground red pepper
1 cup sour cream
1/2 cup buttermilk or whipping cream
In a large saucepan, saute the chicken with sea salt, onion and garlic in olive oil until chicken is no longer pink. Add beans, bullion, water, green chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Remove from heat. Stir in sour cream and buttermilk. Serve immediately. Yield: 6-8 servings
Friday, September 30, 2011
Sunday, September 18, 2011
Aunt Lois's Cherry Sauce for Ham
1 can pie cherries (tart if you can find them tart)
1 can crushed pineapple
Drain both cans well into a sauce pan
on the stove and add:
12 cloves (whole) and
1 cinnamon stick
Bring to a boil and simmer for 15 minutes.
Add the cherries and pineapple.
Add 1/2 c sugar (1 1/2 c sugar if used tart cherries)
Add a couple of tablespoon of cornstarch dissolved in a little water and cook until desired thickness (this takes some tweaking and depends on how thick you prefer it- if you over thicken it, add some water to thin it out)
1 can crushed pineapple
Drain both cans well into a sauce pan
on the stove and add:
12 cloves (whole) and
1 cinnamon stick
Bring to a boil and simmer for 15 minutes.
Add the cherries and pineapple.
Add 1/2 c sugar (1 1/2 c sugar if used tart cherries)
Add a couple of tablespoon of cornstarch dissolved in a little water and cook until desired thickness (this takes some tweaking and depends on how thick you prefer it- if you over thicken it, add some water to thin it out)
Wednesday, June 22, 2011
Mexican Stuffed Shells
Ingredients
24 uncooked jumbo pasta shells
1 pound lean ground beef (90% lean)
1-2 T taco seasoning mix
1/3 c chopped fresh onion (or a couple T dried onion)
3 T chopped green bell pepper
1 cup salsa
1 can (8 ounces) tomato sauce
1 can corn
1/2 cup canned black beans, rinsed and drained
1 cup (4 ounces) shredded Mexican cheese blend or cheddar
TOPPINGS (use whatever you want):
sour cream
salsa
olives
green onions
Directions:
Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, onions, green peppers, salsa, tomato sauce, corn and beans. Cook for a couple of minutes. Spoon into pasta shells.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions. Yield: 8 servings.
24 uncooked jumbo pasta shells
1 pound lean ground beef (90% lean)
1-2 T taco seasoning mix
1/3 c chopped fresh onion (or a couple T dried onion)
3 T chopped green bell pepper
1 cup salsa
1 can (8 ounces) tomato sauce
1 can corn
1/2 cup canned black beans, rinsed and drained
1 cup (4 ounces) shredded Mexican cheese blend or cheddar
TOPPINGS (use whatever you want):
sour cream
salsa
olives
green onions
Directions:
Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, onions, green peppers, salsa, tomato sauce, corn and beans. Cook for a couple of minutes. Spoon into pasta shells.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions. Yield: 8 servings.
Tuesday, May 17, 2011
Boneless Chicken Wings (Kychelle Chino's)
Oil for Deep frying
2 C Flour
1 T and 1 t salt
1 t black pepper
1 t cayenne pepper
1/2 t garlic powder
1 t paprika
2 eggs
2 c milk
6 chicken breasts cut into chunks
whatever sauce you like to season your wings with: I like the buffalo sauce you can get at the store or you can do 1/2 c BBQ sauce mixed with 2 T butter (makes it smoother and just taste better with the "wings")
Heat oil to 375. Combine all dry ingredients in a large bowl. Whisk egg and milk together. Dip the chicken into the egg mixture and then into the flour (can do this twice). Refrigerate for 20 min to set it. Fry in batches for 5-6 minutes or until golden brown. You can spread or dip whatever seasoning sauce you want on the chicken. Enjoy!
2 C Flour
1 T and 1 t salt
1 t black pepper
1 t cayenne pepper
1/2 t garlic powder
1 t paprika
2 eggs
2 c milk
6 chicken breasts cut into chunks
whatever sauce you like to season your wings with: I like the buffalo sauce you can get at the store or you can do 1/2 c BBQ sauce mixed with 2 T butter (makes it smoother and just taste better with the "wings")
Heat oil to 375. Combine all dry ingredients in a large bowl. Whisk egg and milk together. Dip the chicken into the egg mixture and then into the flour (can do this twice). Refrigerate for 20 min to set it. Fry in batches for 5-6 minutes or until golden brown. You can spread or dip whatever seasoning sauce you want on the chicken. Enjoy!
Sausage Rigatoni
1/2 lb italian sausage
6 oz rigatoni
2 c tomato sauce (divided)
4 slices Provalone Cheese
1/2 c sour cream
1/2 c mozzarella cheese
1 t dried basil
1 t italian seasoning
1 t garlic powder
1/4 t pepper
1/2 c parm cheese
cook sausage, cook riagtoni. Butter a pie dish and pre-heat over to 350. Add rigatoni to pie dish and pour 1 c tomato sauce to the pasta. Add provolone, then sour cream- spread out over cheese. Add sausage and then spices. Add mozz and rest of tomato sauce. Sprinkle with parm chesse and bake for 30 min.
6 oz rigatoni
2 c tomato sauce (divided)
4 slices Provalone Cheese
1/2 c sour cream
1/2 c mozzarella cheese
1 t dried basil
1 t italian seasoning
1 t garlic powder
1/4 t pepper
1/2 c parm cheese
cook sausage, cook riagtoni. Butter a pie dish and pre-heat over to 350. Add rigatoni to pie dish and pour 1 c tomato sauce to the pasta. Add provolone, then sour cream- spread out over cheese. Add sausage and then spices. Add mozz and rest of tomato sauce. Sprinkle with parm chesse and bake for 30 min.
Monday, April 25, 2011
Yummy Potatoes (aka Funeral Potatoes)
6-7 potatoes
1/4 c butter
2 cans cream of chicken soup
1 c sour cream
1 1/2 c grated cheddar cheese
grated onion to taste (I like about half an onion)
salt and pepper to taste
Boil/ steam the potatoes for 15-20 minutes. While they are cooking mix the butter, soup, sour cream, and onion in a large saucepan. Heat until bubbly, then add the cheese until melted. Peel and shred the potatoes and then mix in with the sauce. Put in a 9/13 casserole dish- optional you can sprinkle some cheese on top (I usually do this about half way through cooking so that the cheese doesn't over crust...) Put in 325 oven for an hour.
1/4 c butter
2 cans cream of chicken soup
1 c sour cream
1 1/2 c grated cheddar cheese
grated onion to taste (I like about half an onion)
salt and pepper to taste
Boil/ steam the potatoes for 15-20 minutes. While they are cooking mix the butter, soup, sour cream, and onion in a large saucepan. Heat until bubbly, then add the cheese until melted. Peel and shred the potatoes and then mix in with the sauce. Put in a 9/13 casserole dish- optional you can sprinkle some cheese on top (I usually do this about half way through cooking so that the cheese doesn't over crust...) Put in 325 oven for an hour.
Wednesday, April 13, 2011
Vegetarian Spanish Tortilla
1 large or 3 small zucchini, grated (about 1 pound)
2 t salt
¾ c olive oil
2-3 potatoes diced into ½-inch cubes
1 large onion, chopped
5-6 eggs
dash of nutmeg
dash of pepper
Directions
Place grated zucchini in colander, toss with 1 t salt, and set in sink or over a bowl to drain.
Heat oil, reduce heat to medium-low, add potatoes, onion, and ½ t salt, and sauté, stirring occasionally, for 30 minutes. If potatoes start to brown, reduce heat.
Squeeze handfuls of zucchini to get rid of as much water as possible, and add the zucchini to the potatoes. Sauté, stirring occasionally, for another 15 minutes. Remove from heat, and use the slotted spoon to transfer vegetables to a large bowl, allowing excess oil to remain in the pan.
In the small bowl, beat the eggs with remaining ½ t salt, nutmeg, and pepper, then stir into the vegetables.
Pour into pan, press everything down lightly, and cook, covered, over very low heat. After 7 minutes, use a rubber spatula to gently lift up one side and check the color of the bottom. When the tortilla is just about set and the bottom is lightly golden (no more than 12 minutes total), remove from heat and let stand, still covered, 5-10 minutes, until set.
Run rubber spatula all the way around the pan to make sure the tortilla isn't stuck anywhere. (This should be easy if you use a non-stick pan.) Place plate upside-down over pan and quickly (and carefully!) flip both, so that the top of the tortilla is now the bottom.
Slide tortilla back into the pan and cook over low heat for another five minutes. Let cool and serve.
2 t salt
¾ c olive oil
2-3 potatoes diced into ½-inch cubes
1 large onion, chopped
5-6 eggs
dash of nutmeg
dash of pepper
Directions
Place grated zucchini in colander, toss with 1 t salt, and set in sink or over a bowl to drain.
Heat oil, reduce heat to medium-low, add potatoes, onion, and ½ t salt, and sauté, stirring occasionally, for 30 minutes. If potatoes start to brown, reduce heat.
Squeeze handfuls of zucchini to get rid of as much water as possible, and add the zucchini to the potatoes. Sauté, stirring occasionally, for another 15 minutes. Remove from heat, and use the slotted spoon to transfer vegetables to a large bowl, allowing excess oil to remain in the pan.
In the small bowl, beat the eggs with remaining ½ t salt, nutmeg, and pepper, then stir into the vegetables.
Pour into pan, press everything down lightly, and cook, covered, over very low heat. After 7 minutes, use a rubber spatula to gently lift up one side and check the color of the bottom. When the tortilla is just about set and the bottom is lightly golden (no more than 12 minutes total), remove from heat and let stand, still covered, 5-10 minutes, until set.
Run rubber spatula all the way around the pan to make sure the tortilla isn't stuck anywhere. (This should be easy if you use a non-stick pan.) Place plate upside-down over pan and quickly (and carefully!) flip both, so that the top of the tortilla is now the bottom.
Slide tortilla back into the pan and cook over low heat for another five minutes. Let cool and serve.
Friday, April 8, 2011
Chicken Massaman Curry
Ingredients
2 tablespoons vegetable oil
3 tablespoons curry powder or paste
1 (3/4 inch thick) slice ginger, minced (or 1 t ginger powder)
2-3 skinless, boneless chicken breasts- cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 or 4 (depending on size) peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Serve over rice.
2 tablespoons vegetable oil
3 tablespoons curry powder or paste
1 (3/4 inch thick) slice ginger, minced (or 1 t ginger powder)
2-3 skinless, boneless chicken breasts- cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 or 4 (depending on size) peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Serve over rice.
Saturday, March 26, 2011
Buttermilk Syrup
1 C Sugar
1/2 C Butter
1/2 C buttermilk (can do regular milk with a splash of lemon juice)
1 T White Corn Syrup
Bring to a boil and cook for 3 min in deep saucepan. After boiling for 3 minutes remove from heat and add:
1/2 t baking soda
1 t vanilla
Mix well and serve warm
1/2 C Butter
1/2 C buttermilk (can do regular milk with a splash of lemon juice)
1 T White Corn Syrup
Bring to a boil and cook for 3 min in deep saucepan. After boiling for 3 minutes remove from heat and add:
1/2 t baking soda
1 t vanilla
Mix well and serve warm
Blintz's
This is something we came up with after Shawn had blintz's at IHOP. I don't have exact measurements because we just kind of throw stuff together, but here are my best estimates of amounts...
1/2 c sour cream
1/2 c cream cheese
squirt lemon juice
1/2 c powdered sugar
sprinkle of vanilla
Make crepes. Fill crepes with a few Tablespoons of filling above. Serve with fresh fruit on top and with fruit syrup (we prefer strawberry...)- sprinkle with powdered sugar.
1/2 c sour cream
1/2 c cream cheese
squirt lemon juice
1/2 c powdered sugar
sprinkle of vanilla
Make crepes. Fill crepes with a few Tablespoons of filling above. Serve with fresh fruit on top and with fruit syrup (we prefer strawberry...)- sprinkle with powdered sugar.
Crepes with Orange Sauce
Okay, these measurements are approximations, I never measure when I make crepes, I just add stuff until it looks and tastes right to me. As you can see, We like our crepe's sweet, with the sugar- many crepe recipes just call for eggs, flour, and milk, which is fine, I just like mine sweeter and smothered in Orange Sauce.
Crepes
6 Eggs
1 c Milk
1 c Flour
1/2 c Sugar
2 T Oil
2 t Vanilla
Directions:- mix in a blender- the batter should be runny, but not too runny (like thin pancake batter). Heat butter in a large frying pan over medium high heat. Pour a couple of tablespoons of batter into the pan and immediately lift the pan and tip around to spread the batter into a large, thin circle. Cook until it holds together and flip (should be only barely goldened...) cook another minute until barely golden on the other side and you are done!
Orange Sauce
1/2 c Orange juice concentrate
1 stick butter
1 c Sugar
Cook on stove in saucepan over medium heat until it comes to a slight boil. Reduce heat and just keep warm until ready to serve and eat.
Crepes
6 Eggs
1 c Milk
1 c Flour
1/2 c Sugar
2 T Oil
2 t Vanilla
Directions:- mix in a blender- the batter should be runny, but not too runny (like thin pancake batter). Heat butter in a large frying pan over medium high heat. Pour a couple of tablespoons of batter into the pan and immediately lift the pan and tip around to spread the batter into a large, thin circle. Cook until it holds together and flip (should be only barely goldened...) cook another minute until barely golden on the other side and you are done!
Orange Sauce
1/2 c Orange juice concentrate
1 stick butter
1 c Sugar
Cook on stove in saucepan over medium heat until it comes to a slight boil. Reduce heat and just keep warm until ready to serve and eat.
Fried Rice
Ingredients
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce
Directions
Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce
Directions
Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.
Friday, March 18, 2011
Costco's Pork Taco Meat
Pork Roast
Taco Seasoning (couple of packets or a few Tablespoons)
Lime Juice (sprinkle some on to taste- start with a maybe one Tablespoon)
Throw all together in a crock pot mid day and cook 4-5 hours, depending on the size of the roast cooking time and amount of seasonings vary. When it is done cooking, shred it and taste, see if you want to add more taco seasoning or lime juice... serve on corn or freshly cooked flour tortillas!
Taco Seasoning (couple of packets or a few Tablespoons)
Lime Juice (sprinkle some on to taste- start with a maybe one Tablespoon)
Throw all together in a crock pot mid day and cook 4-5 hours, depending on the size of the roast cooking time and amount of seasonings vary. When it is done cooking, shred it and taste, see if you want to add more taco seasoning or lime juice... serve on corn or freshly cooked flour tortillas!
"Cafe Rio" style Sweet Pork
Pork Roast
Salsa (about one cup)
Brown Sugar (about one cup)
throw them all together in a crock pot in the middle of the day. Cook on high for 4-5 hours. Amounts depend on the size of the pork roast. Shred and enjoy! They are really good served with sweet rice and black beans on fresh tortillas (we like the uncooked tortillas you can buy at Costco)!
Salsa (about one cup)
Brown Sugar (about one cup)
throw them all together in a crock pot in the middle of the day. Cook on high for 4-5 hours. Amounts depend on the size of the pork roast. Shred and enjoy! They are really good served with sweet rice and black beans on fresh tortillas (we like the uncooked tortillas you can buy at Costco)!
Mexican Sweet Rice
Yield:4-6
Ingredients:
2 Tablespoons butter
1/2 cup onion, diced
1 1/2 cups long grain white rice
1 chicken bouillon cube
3 cups water
1 bay leaf
salt
pepper
1/4 cup granulated sugar
1/4 cup cilantro, chopped
Directions:
In large pot, melt butter over medium heat. Sautee onions until soft, 5-7 minutes. Stir in rice to coat grains in butter. Increase temperature to high and stir in bouillon cube, water, bay leaf, salt and pepper. Once rice has come to a boil, reduce heat and stir in sugar. Cook covered on low heat 20 minutes or until rice has softened completely. Stir in chopped cilantro right before serving.
Ingredients:
2 Tablespoons butter
1/2 cup onion, diced
1 1/2 cups long grain white rice
1 chicken bouillon cube
3 cups water
1 bay leaf
salt
pepper
1/4 cup granulated sugar
1/4 cup cilantro, chopped
Directions:
In large pot, melt butter over medium heat. Sautee onions until soft, 5-7 minutes. Stir in rice to coat grains in butter. Increase temperature to high and stir in bouillon cube, water, bay leaf, salt and pepper. Once rice has come to a boil, reduce heat and stir in sugar. Cook covered on low heat 20 minutes or until rice has softened completely. Stir in chopped cilantro right before serving.
Friday, March 11, 2011
Sherri's Green Beans
Green Beans (can be frozen, canned or fresh, and cut however you prefer, but I personally like them french cut...)
slivered almonds
butter
Cook green beans and almonds in some water on the stove until almonds are soft.
Drain. Add butter to taste.
Simple and yummy!
slivered almonds
butter
Cook green beans and almonds in some water on the stove until almonds are soft.
Drain. Add butter to taste.
Simple and yummy!
Crispy Dijon Chicken
I got this recipe from my cousin's cooking blog- it is the Stewart Family Food link I have up here. I liked it so much, I thought I would share it as well:
1/4 c Dijon mustard
1/4 c evaporated milk
1/4 c plain dry bread crumbs
1/4 c grated Parmesan cheese
1 lb chicken breast or pork thin cut
Stir together evaporated milk and mustard in a shallow dish. In a separate bowl mix breadcrumbs and Parmesan. Heat non stick skillet to med-hi heat and place small amount of oil in center of pan to prevent sticking.
Dredge meat in milk mixture first, then roll in breadcrumbs. Place in hot pan. Cook about 2 minutes per side (depending on thickness of meat)
Serve with a veggie and rice or pasta side. Enjoy
1/4 c Dijon mustard
1/4 c evaporated milk
1/4 c plain dry bread crumbs
1/4 c grated Parmesan cheese
1 lb chicken breast or pork thin cut
Stir together evaporated milk and mustard in a shallow dish. In a separate bowl mix breadcrumbs and Parmesan. Heat non stick skillet to med-hi heat and place small amount of oil in center of pan to prevent sticking.
Dredge meat in milk mixture first, then roll in breadcrumbs. Place in hot pan. Cook about 2 minutes per side (depending on thickness of meat)
Serve with a veggie and rice or pasta side. Enjoy
Monday, January 10, 2011
Tuesday, November 9, 2010
Christi's Cheesy Potato Soup
Potatoes, peeled and cut into chunks
Carrots, peeled and cut into chunks
Celery, cut up
Onion, cut up
Canned corn
Bacon
Butter
Flour
Milk
Sharp cheddar cheese
Seasonings: chicken boullion, salt, pepper, and parsley
Boil a large pot ¾ full of water and add chicken boullion (usually 1 cube per cup of water). When it is boiling add the vegetables (minus the corn) and salt and pepper to taste and let them cook until they are starting to soften (I pretty much have the vegetables fill the pot until they are just below the water level). Cook the bacon while the veggies soften
When the veggies start to get soft, start the white sauce. Use whatever bacon grease is left from cooking the bacon and add butter to it (for the amount I made at the Halloween party I used two sticks of butter) and melt the butter over medium heat. Then add the flour- generally it is the same amount of flour as butter, so two sticks of butter and one cup of flour, but if you like it thick, add more flour, I added one and a half cups to mine, but when there are leftovers they aren’t very soupy, more solid, so you end up adding water to the leftovers, so if you don’t like how thick that is, then only do 1 to1 ratio of butter and flour. Using a whisk mix together the flour and butter until it is almost a paste. Then add milk, I used about 1/3 of a gallon. Add a few cubes of boullion to this as well (I love the chicken stock base flavoring…) and grate cheddar into it- the amount on this depends on how cheesy you like it- I used a little more than half of a 8oz block…- mix on medium until cheese is all melted and there are no clumps to be seen anywhere.
Pour the vegetables into a large crock pot, then add the white sauce mix and the bacon broken into pieces and canned corn. Then sprinkle on some parsley and, if needed, more salt and pepper. Stir until well mixed and you are pretty much ready to go! This, like most of the stuff out of my head, is a very to-taste kind of recipe- sorry that there aren’t many measurements, but if you like a certain thing more than another, it is easy to tweak!
I made this recipe for a family Halloween party a couple of weeks ago and my Aunt asked for the recipe, so I wrote it up for her and thought I might as well just post it on here as well! Enjoy!
Saturday, October 16, 2010
Pumpkin Roll
Ingredients
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Personal Note: I found this recipe on Allrecipes.com and it was really well reviewed, so I made it for a bake off that we went to last night and won 2nd place and got tons of compliments!!!
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Personal Note: I found this recipe on Allrecipes.com and it was really well reviewed, so I made it for a bake off that we went to last night and won 2nd place and got tons of compliments!!!
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