Simple Pumpkin Cake Roll

This is an easy to make but delicious Pumpkin Roll!

Ingredients:                                                             

Pumpkin Roll

3 eggs

2/3 cup canned pumpkin

3/4 cup self-rising flour

1 cup sugar

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

Icing:

1 cup powdered sugar, sifted

1 (8 ounce) cream cheese, softened

1/4 cup margarine, softened

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees.

Beat eggs until fluffy (about 4 minutes)

Add sugar, sifted self-rising flour, and spices to can pumpkin. Mix together well.

Spread mixture into a greased & floured 10"x15" baking pan or large cookie sheet

Bake for about 15 minutes.

Take a  kitchen towel that is larger than the cookie sheet, lay it flat and sprinkle with sifted flour.

Turn the cake onto the towel, and roll cake and the towel together. Cool in refrigerator

Combine softened margarine, softened cream cheese,  sifted powdered sugar and vanilla with mixer.

Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.

Reroll cake but do not put too much pressure on cake or the icing will come out of the sides.

Place the seam side down and refridgerate again.

Optional: Sprinkle the top with extra sifted powdered sugar for decoration.

Dessert recipe  Holiday recipe

Jack-o'-Lantern "Cake"

Halloween Recipe

"Do you love it when your baked creations get oohs and ahhs? Arranged to resemble a jack-o'lantern, these Halloween cupcakes will win you plenty of both!" - Kraft

Ingredients:                                                                                  

1 pkg.  (2-layer size) yellow cake mix
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup  butter, softened
1 tsp.  vanilla
4 drops  yellow food coloring
1 drop  red food coloring
1 pkg.  (16 oz.) powdered sugar, sifted (about 4-1/4 cups)
1 Tbsp.  green colored sugar
5  OREO Cookies, divided
2  JET-PUFFED Miniature Marshmallows, cut in half

Make It:

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared cups. Cool completely.

BEAT cream cheese, butter, vanilla and food colorings in medium bowl with mixer until blended. Gradually beat in powdered sugar until blended.

ARRANGE cupcakes on large platter to resemble a stemmed pumpkin as shown in diagram; frost with cream cheese mixture. Use colored sugar to fill in the stem. Add 2 cookies for the jack-o'-lantern's eyes. Crush remaining cookies; sprinkle over cake for the mouth. Arrange marshmallow halves in mouth for the teeth.

Kraft Kitchen Tips:

SUBSTITUTE

Prepare using your favorite flavor of cake mix.

HOW TO CREATE YOUR OWN UNIQUE CAKE

Let your imagination run wild and create your own unique cake. Just assemble the cupcakes into desired shape, such as a ghost, monster or witch face, then frost and decorate. It's easy!

HOW TO STORE

Keep refrigerated.

Source: Kraft  http://www.kraftrecipes.com/recipes/jack-o-lantern-cake-107287.aspx

Affiliate Link: Global Sugar Art

Would you like to learn to decorate cakes like a pro (like the one pictured below)? We are dedicated to helping beginners become the cake decorators of their dreams and bringing new techniques to master decorators across the globe. Visit our Education Center now - Click Here

Eyeball Cupcakes Recipe

Halloween Recipe

Your children and guests will love these chocolate cupcakes!  

Ingredients:
1 pkg.  (2-layer size) chocolate cake mix
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup  butter, softened
1 tsp.  vanilla
1 pkg.  (16 oz.) powdered sugar, sifted
24  ring-shaped chewy fruit snacks
24  miniature candy-coated chocolate pieces
1 tube  (19.28 g) red decorating gel

Directions:

PREPARE cake batter as directed on package. 

Add dry pudding mix; mix well. Spoon into 24 paper-lined muffin cups. 

Bake as directed on package for cupcakes; cool completely.

BEAT cream cheese, butter and vanilla in medium bowl with mixer until well blended. 

Gradually beat in sugar. Spread onto cupcakes.

DECORATE with remaining ingredients to resemble photo.

or

SUBSTITUTE Prepare using your favorite flavor of cake mix.

Via Kraft  http://www.kraftrecipes.com/recipes/eyeball-cupcakes-94568.aspx

Dessert  Cupcake recipe

Affiliate Link: Global Sugar Art
Would you like to learn to decorate cakes like a pro (like the ones pictured below)? We are dedicated to helping beginners become the cake decorators of their dreams and bringing new techniques to master decorators across the globe. Visit our Education Center now - Click Here

Mexican Layered Dip Recipe

A Good recipe when having company.

Ingredients:
1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup Thick 'N Chunky Salsa
1 cup drained canned black beans, rinsed
4 green onions, chopped
1 cup Shredded Cheddar Cheese
1 cup shredded lettuce
2 Tbsp. sliced black olives
3 pkg. (13 oz. each) baked tortilla chips

Make it:
BEAT cream cheese in medium bowl with mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.
TOP with all remaining ingredients except chips. Cream cheese mix - salsa - beans - cheese - lettuce - green onions - olives. Suggested stack order.
REFRIGERATE 1 hour. Serve with tortilla chips

Warm Triple-Chocolate Pudding Cake Recipe

For Chocolate Lovers!

Ingredients:              

1 pkg.  (2-layer size) devil's food cake mix
2 pkg.  (3.9 oz. each) JELL-O Chocolate Fudge Flavor Instant Pudding
1/3 cup  sugar
2 cups  cold milk
1-1/4 cups  water
3 cups  JET-PUFFED Miniature Marshmallows

3 oz.  BAKER'S Semi-Sweet Chocolate
Make it:
HEAT oven to 350°F.
PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, sugar, milk and water with whisk 2 min.; pour over cake batter. Place on rimmed baking sheet.
BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Meanwhile, heat broiler.
TOP cake with marshmallows. Broil, 6 inches from heat, 30 sec. to 1 min. or until marshmallows are golden brown. Melt chocolate as directed on package; drizzle over marshmallows. Cool 15 min.
Serves 16

Photo by Kraft
Source: http://www.kraftrecipes.com/recipes/warm-triple-chocolate-pudding-cake-131235.aspx?cm_mmc=eml-_-survey1-_-201310-_-1169&cm_lm=%%COREM_ENCRYPT_INDIV_ID%%

Long John Silver's CopyCat Fish Batter

This works great with fish and Onion Rings

3/4 cup flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup water

Directions:

1 Sift dry ingredients.

2 Add water and mix well.

3 Use to coat fish or chicken filets.

4 Cover the fish completely.

5 Deep fry until a nice golden brown

Recipe by Mysterygirl

 Photo by Susie D

Source: http://www.food.com/recipe/long-john-silvers-fish-batter-42780

Fried Fish

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Rum Summertime Drink

In a 12oz glass
3/4oz. Malibu pineapple liquor
1/4oz Mt. Gay rum (light)
2oz. Crushed pineapple
4oz coconut milk
Add ice an stir.

You'll enjoy it if you like these mixers
Contributed by Wolf Carr

Pineapple rum drink      coconut milk and rum drink

Zucchini Pizza with Olive Vinaigrette

Zucchini Recipe
Serves 4
Cornmeal, for dusting                
1 pound pizza dough
2 small zucchini, quartered lengthwise and thinly sliced
2 ounces Provolone cheese, coarsely grated
2 tablespoons olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons red-wine vinegar
1/2 cup pitted green olives (about 14), coarsely chopped
1/2 teaspoon anchovy paste
2 tablespoons chopped parsley

Preheat the oven to 475° F with a rack in the bottom position. Place a large rimmed baking sheet upside down on the rack to preheat, 8 minutes. On a piece of parchment paper dusted with cornmeal, using a lightly floured rolling pin, roll pizza dough into a large circle, about ¼-inch thick. Scatter it with zucchini and Provolone, drizzle with olive oil and season with salt and pepper. Carefully remove the hot baking sheet from the oven and slide the parchment with the dough onto it. Bake until the dough is golden and crisp, 8 to 10 minutes. Meanwhile, chop olives and transfer to a bowl with vinegar, anchovy paste, parsley and 2 tablespoons oil. Stir together to combine. Before serving pizza, drizzle with vinaigrette. Serve with side salad.

Source: http://food52.com/recipes/22777-zucchini-pizza-with-olive-vinaigrette

Zucchini Summer Skillet with Poached Eggs + Garlic Butter Baguettes

Zucchini Recipe

Ingredients:
1 small baguette, cut into slices        

2 tablespoons unsalted butter
1 garlic clove, minced
3 slices thick-cut bacon
1 shallot, diced
2 garlic cloves, minced
2 zucchini, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika
2 ounces goat cheese
2-4 eggs, cooked to your liking

Directions:
Preheat oven to 375 degrees F. Place the baguette slices on a baking sheet. Bake until slightly golden, about 6 to 8 minutes, then remove from the oven. While the toast is baking, heat the butter in a small saucepan over medium heat. Whisk constantly as it bubbles until brown bits appear on the bottom, anywhere from 5 to 8 minutes. The minute the brown bits appear, turn off the heat and remove the skillet. Continue to whisk for 30 seconds then stir in the garlic.
Heat a large skillet over medium heat and add the bacon. Cook until crispy and fat is rendered, then add in the shallot, garlic, zucchini, salt, pepper and paprika. Stir to coat the ingredients in the bacon fat and cook until the vegetables soften and become slightly golden, about 5 to 6 minutes. Stir occasionally. Add in half of the goat cheese and stir. Turn off heat.
While the zucchini is cooking, cook your eggs as desired. I poached mine using this method from smitten kitchen. It never fails me. Drizzle the garlic brown butter over the baguette slices and serve the zucchini and egg with extra goat cheese and a sprinkle of salt and pepper.

Source:  http://www.howsweeteats.com/2013/07/zucchini-summer-skillet-with-poached-eggs-garlic-brown-butter-baguettes/

Blueberry Zucchini Muffins

Zucchini Muffin Recipe

Yields 12 muffins

• 1 1/2 cups white whole wheat flour         
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp cinnamon
• zest of 1 lemon
• 20 packets truvia (or 1 cup sugar)
• 2 eggs
• 2 tsp vanilla
• 1/2 cup greek yogurt
• 1 1/2 cups zucchini, shredded
• 1 1/2 cups blueberries

In a small bowl, stir together the flour, baking powder, baking soda, salt, and lemon zest. In a large bowl, beat together the eggs, greek yogurt, vanilla, and Truvia. Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.

Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.

Store in an airtight container - can be frozen, well wrapped, for up to two months.

adapted from My Baking Addiction

Source:  http://cookingalamel.com/2012/09/blueberry-zucchini-muffins.html

 For more zucchini just click on the Zucchini Recipes tab at the top of the page.

Blueberry Muffin recipe

ECLAIR CAKE

This cake is no bake and so easy to make! A crowd favorite
Author: Nikki
Recipe type: Dessert

INGREDIENTS

2 (3.4 oz) packages Vanilla Instant Pudding mix, dry

3½ cups whole milk

12 oz. cool whip

2 (14.4) oz packages graham crackers

- FROSTING -

3 Tbsp. butter

3 Tbsp. milk

3 Tbsp. cocoa

1 cup powdered sugar

INSTRUCTIONS

Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.

In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.

Pour half of pudding/cool whip mixture on top and level.

Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.

Put the second half of pudding/cool whip mixture on top and level.

Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.

FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)

Refrigerate overnight and Dig in!

Chocolate Dessert

Source: - http://www.chef-in-training.com/2010/08/eclair-cake/

No Bake Cocoa Oatmeal Cookie

No Bake Oatmeal Cocoa Cookie

Summer time non baking. This recipe will help you escape the heat from baking
Ingredients:
 2c. Sugar
1/8c. Cocoa powder
1/2c. Milk
1 stick butter (room temp.)
1tsp. Pure vanilla ext.
2 1/2c. Oatmeal

Directions:
Combine sugar an cocoa & milk in heavy med. sauce pan over med. heat. Boil till mix makes a soft ball when a bit is dropped in cool water, stirring reg. Takes 7-10min. If using candy thermometer softball stage btw. 235-245° turn off heat add butter, vanilla & oatmeal. Stir vigorously to comb. Drop spoonful onto wax paper lined cookie sheet and let cool. Do it quick once mix cools it hardens. Best to line 2 cookie sheet an spoon ready to go while boiling.

This was contributed by Wolf Carr from MI. Thank you Wolf!
No bake Oatmeal cookie

Bean and Corn Salsa

Bean and Corn Salsa

2lb. Fresh tomatoes diced and drained
11oz. Corn
15oz. Black beans/drained
2/3c. Chopped cilantro
4oz. sliced black olives
1-2tsp. cumin
1-2tsp. Fajita seasoning

Combine fresh ingredients in a bowl an mix well. Chill in fridge until ready. Serves about 10 adults

This was contributed by Wolf Carr. Thanks Wolf!

salsa recipe

Chicken Fajita Quesadillas Recipe

Chicken Fajita Quesadillas

Ingredients:
1/2 lb. boneless skinless chicken breasts, cut into thin strips
3/4 cup each sliced onions and red pepper strips
1/2 cup salsa
1/2 cup rinsed canned black beans
6 whole wheat tortillas (6 inch)
1-1/2 cups Shredded Sharp Cheddar Cheese

Make:
COOK chicken in large skillet on medium-high heat 5 min., stirring frequently.
ADD onions and peppers; cook 4 to 5 min. or until tender. Stir in salsa and beans; cook 3 min. or until heated through, stirring occasionally.
SPOON 1/4 cup chicken mixture onto half of each tortilla; sprinkle with cheese. Fold tortillas in half. Spray second large skillet with cooking spray or lightly oil. Heat on medium heat. Add quesadillas, in batches; cook 2 min. on each side or until lightly browned on both sides.
Variation
Prepare as directed, substituting 1/2 cup drained canned corn for the black beans. Serve topped with shredded romaine lettuce, chopped fresh tomatoes,sour cream and chopped cilantro.
Mexican recipe 

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Stuffed Jalapenos Recipe

Stuffed Jalapenos Recipe

 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 cup Mexican Style Shredded Four Cheese
4 slices Bacon, cooked, crumbled
2 Tbsp. finely chopped onions
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed

Make It
HEAT oven to 375°F.
COMBINE spoon all ingredients into peppers.
PLACE, filled-sides up, on baking sheet.
BAKE 10 min. or until cheese is melted

Cinco De Mayo Recipe  Mexican recipe Jalapeno recipe

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Nachos recipe

Nachos Spread 8 cups chips on a rimmed baking sheet or in a shallow dish. Add 1 can refried beans and 3 cups shredded cheddar cheese and some diced onion, then bake at 450 degrees F in the oven until melted, about 7 minutes. Bake, then top with salsa and sliced pickled jalapenos.

Double Decker option: Spread 8 cups chips on a rimmed baking sheet or in a shallow dish. Add 1 can refried beans and 3 cups shredded cheddar cheese and maybe some diced onion, Then add 2nd layer of chips, refried beans and diced onion. bake at 450 degrees F in the oven until melted, about 7 minutes. Bake, then top with warm jarred nacho cheese sauce, salsa and sliced pickled jalapenos.

Cream Cheese Icing

How to make
Cream Cheese Icing
8 ounces cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1 pound powdered sugar

For the icing: Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar, and gradually beat into the cream cheese mixture.
Cooking Tip: Let cake cool some before adding icing

Panera Copycat Broccoli Cheddar Soup Recipe

Panera Copycat Broccoli Cheddar Soup Recipe

Ingredients

• 2 bunches broccoli; cut into small florets
• 1/2 medium onion; chopped
• 2 carrots; julienned (about 1 cup)
• 1/4 cup butter; melted
• 1/4 cup flour
• 2 cups half and half
• 2 cups chicken stock
• 8 oz sharp cheddar cheese; shredded
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 
  
• Directions

1.     Saute onion in 1 tbsp of melted butter until transparent.

2.     In a separate pot, make a roux using remainder of melted butter and 1/4 cup flour. Cook approx. 5 minutes over medium heat, stirring constantly with a whisk.

3.     Slowly add in half and half, continue stirring.

4.     Add in chicken stock, stir and let simmer for 20 minutes.

5.     Add in broccoli florets, carrots and sauteed onions. Let cook for another 25 minutes over low heat.

6.     Stir in cheese until melted, add nutmeg and salt and pepper to taste.

7.     ENJOY!!

If you like a smoother soup without chunks of veggies, pour small batches in blender after step 5 (before adding cheese) or use an immersion hand blender until desired consistency is reached. Transfer back in pot and add cheese, nutmeg and salt/pepper to taste.

 

Source: via  http://www.mommymusings.com/panera-copycat-broccoli-cheddar-soup-recipe/

Peppered Venison Roast Recipe

Peppered Venison Roast

This recipe uses the low-temperature roasting method. You can use a deer or small elk sirloin tip; deer, elk, or moose backstrap or rump roast; or antelope or deer bottom round.

2-4 servings per pound

Ingredients:

2 medium cloves

1 boneless antelope or deer top round roast

  or other suitable roast 3-5 lbs.(Rolled if less than  2" thick)

Vegetable(or olive) oil

Cracked black pepper

8-10 slices of bacon

Directions:

Heat oven to 325 degree. Cut each garlic clove into 4 or 5 slivers. Make 8 or 10 shallow slits in roast. Insert a garlic sliver into each slit. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness (25-30 min. per lb.). Remove and let roast rest for 10-15 min. before carving. Serve with pan juices.

Enjoy

LittleJay

Venison recipe  Deer recipe  Antelope recipe  Elk recipe  Moose recipe

To see more great Wild Game or Venison recipes check out www.jayswildgamerecipes.com

Tropical Green Smoothies

Refreshing drink summer or anytime. This is great and a healthy recipe for children as well as adults! Great St. Patty's Recipe

makes about 6 small smoothies 

ingredients

• 1 banana (preferably frozen in chunks but room temp works too)
• 1/2 cup plain yogurt
• 1 small cucumber cut into slices
• 1 cup fresh baby spinach
• 2 kiwis peeled and cut into chunks
• 1 tablespoon honey
• 1 cup fresh pineapple cut into chunks

instructions

Put it all in the blender until it’s a smoothie! For a frothier, colder drink, add a handful of ice too.

Thanks – per http://foodlets.com/2014/03/05/tropical-green-smoothies/

St. Patrick's day recipe   Children's recipe  Healthy recipe  Smoothie recipe

7 layer bean dip Recipe

Ingredients:

Refried beans (with or without taco seasoning)
shredded cheese
diced tomatoes,
diced onions
sour cream
chopped lettuce
salsa/taco sauce

Make it:
Season beans to taste
Layer, beans, cheese, and onions (sometimes I heat this part up a little right before serving and adding other layers)
lettuce
sour cream
salsa or taco sauce on top or on the side

Serve with Tostitos

This recipe was contributed by my sister Paula L... Thank you

7 layer bean dip recipe