Pumpkin Cake Roll

This Pumpkin Cake Roll was on my wish list for quite a while and now I finally made it. It turned out pretty good and it was quite easy to make.

INGREDIENTS:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned or cooked pumpkin
• 3/4 cup biscuit/baking mix
  
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
  
• 1/2 teaspoon ground nutmeg
• 1 cup finely chopped walnuts
• confectioners' sugar
• FILLING:
• 2 (3 ounce) packages cream cheese, softened
• 1 cup confectioners' sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon vanilla extract

In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice and nutmeg; add to egg mixture and mix well. Line a 15 in. x 10 in. x 1-in. pan with waxed paper; grease and flour the paper. Spread the batter evenly in pan. Sprinkle with nuts.
Bake at 375F for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Turn cake unto a linen towel dusted with confectioners sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on wire rack.

For filling, in a mixing bowl, beat cream cheese, butter, sugar, and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. refrigerate until serving. Yield: 10 servings.

Chicken Stir Fry

Ingredients

• 4 (4 ounce) boneless skinless chicken breast halves
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 3 tablespoons cooking oil, divided
• 2 cups broccoli florets
• 1 cup sliced celery (1/2 inch pieces)
• 1 cup thinly sliced carrots
• 1 small onion, cut into wedges
• 1 cup water
• 1 teaspoon chicken bouillon granules

Directions

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Boo Beverage

Ingredients

• 2 cups orange juice
• 2 cups milk
• 2 pints orange sherbet
• 4 ripe bananas
• 2 cups whipped topping
• 18 miniature chocolate chips

Directions

1. In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.

Chicken Paprikas

I remember my mom making Chicken Paprikas and I was looking for a good recipe. I often ask her how she made it, but she does not follow a recipe and it feels like I am always guessing on how much I should add especially because the measuring system is so different. These are the times that I really wish I had spent more time cooking with my mom. I also wanted the ones with the dumplings. i was not as impressed by the dumplings; I think I should have added less flour to it - I have to call my mom and ask her how stiff the batter should be Otherwise it turned out pretty good; next time I might use smaller chicken pieces because this time I used drum sticks and it felt like they were too big for this kind of meal. My daughter loved the chicken and my son loved the dumplings so I guess that it turned out to everyones likings. (My husband didn't complain about it either :P)

Dumplings:

• 3 eggs, beaten
• 1/2 cup water
• 2 1/2 cups all-purpose flour
• 2 teaspoons salt

Chicken paprikas:

• 1/4 cup butter
• 1 1/2 pounds bone-in chicken pieces, with skin
• 1 medium onion, chopped
• 1 1/2 cups water
• 1 tablespoon paprika
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup sour cream

Directions

1. Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
2. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
4. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Zucchini or Banana Bread

I already have some zucchini and my favorite way to use it is by making Zucchini Bread. I can't believe I have not posted this recipe before because I make it every year or as many times as people give me zucchini. I like lots of nuts in it and for me that would not be optional; chocolate makes it a little different and my husband complains every time I put some in.

Ingredients:
3 eggs beaten
1 Cup oil
2 Cups sugar
3 Cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 Tbs. cinnamon
3 tsp. vanilla
2 Cups raw zucchini grated or 3 large ripe bananas mashed
nuts and chocolate chips (optional)

Grease and flour 2 large loaf pans. Combine eggs, oil, sugar, and vanilla until blended. Stir in zucchini or bananas. Combine dry ingredients and stir to sift; add to the zucchini or banana mixture. Bake at 350F for 50 60 minutes.

Eggs in a basket

My husband got this recipe book for free and he was so excited to try out this breakfast recipe for us. It turned out better than I thought and he might make it for us again soon.

Ingredients:
1 slice of bread
1 egg
Salt and Pepper
Butter

Butter both sides of bread. Cut round circles out of the middle with a knife, cup or biscuit cutter. Place bread in frying pan. Break egg into center of bread. Season with salt and pepper. When egg and bread is browned, turn and brown other side. Also brown middle circles of bread for toast.

You can add anything you want to it; my husband added some bacon flakes and some other spices.

Wiener Schnitzel

I did it with chicken and it turned out pretty good. I found the recipe on allrecipes.com. It is a good and easy Easter recipe. Enjoy!!!

Ingredients

• 2 pounds veal
• 1 cup all-purpose flour
• 4 eggs
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 4 cups bread crumbs
• 1/8 cup oil for frying

Directions

1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Every kids loves PB & Jelly sandwiches; they are tasty and nutritious. These PB & jelly bars take less than an hour to make and they are surprisingly delicious. :D

Ingredients:
1 Cup Sugar
1 Cup creamy Peanut Butter
1/2 Cup butter or margarine (1 stick) softened
2 tsp vanilla extract
1 Large egg
2 Cups all purpose flour
1 1/2 Cups Old-Fashioned or Quick-cooking Oats, uncooked
1/2 tsp baking soda
1 Cup of your favorite jelly, Jam, or Preserves

Directions:

• Preheat oven to 350 F. Line 15 1/2 jelly-roll pan with aluminum foil. In large bowl, with mixer at medium speed, beat sugar, peanut butter, butter, vanilla, and egg until blended. Increase speed to high; beat scraping bowl occasionally with rubber spatula, until light and fluffy, about 1 minute. reduce speed to low. Add flour, oats, and baking soda and beat until blended.
• Transfer 4 Cups peanut butter mixture to prepared pan. With fingers, firmly press mixture evenly onto bottom of pan. Spread evenly with jelly leaving 1/4-inch border all around. Sprinkle remaining peanut butter mixture over jelly.
• Bake until top is lightly browned, 30-35 minutes. Cool completely in pan on wire rack.
• When cool, lift foil, with pastry, out of pan; peel foin away from sides. Cut lengthwise into 6 strips, then cut each strip crosswise into 7 bars.
  

Here is another one that I found interesting, but I have not tried it out yet. You sprinkle peanuts on the top, so it might taste good like that too.

http://sweetpeaskitchen.com/2011/02/25/peanut-butter-and-jelly-bars/

Turkey Biscuit Pot Pie

I just made this recipe; I have not yet tried it, but it looks so delicious. One of my friends gave me a recipe calendar and every month it has a recipe on it. I am kind of behind because this one was from January, but at least I tried it. I don't see why it wouldn't be good. Now, I am all prepared to watch American Idol and relax. :D

Filling

2 1/2	cups baby-cut carrots (12 oz)
2	cups cut-up fresh broccoli
3	tablespoons butter or margarine
1/2	cup chopped onion (1 medium)
3	tablespoons Gold Medal® all-purpose flour
2	cups Progresso® chicken broth (from 32-oz carton)
1	tablespoon chopped fresh or 1 teaspoon dried sage leaves
2	cups cubed cooked turkey

Biscuits

4	slices bacon
1	cup Original Bisquick® mix
1/2	cup milk
1/2	cup shredded Cheddar cheese (2 oz)

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1. Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.
2. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
3. Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.
4. Bake 25 to 30 minutes or until biscuit crust is golden brown.

Orange Yogurt Bread

INGREDIENTS:
1/2 Cup butter, softened
1 1/2 Cup Sugar
2 eggs
1 1/2 Cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 Cup orange juice
1 Tbs. grated orange peel
1 Cup plain yogurt

DIRECTIONS:
Preheat oven to 350F. Grease and flour 9x5 inch loaf pan. Mix butter and sugar until creamy. Add eggs and beat well. Stir in dry ingredients. Add juice, orange peel, and yogurt; mix until well moistened. Pour into pan and bake 55 minutes or until knife inserted in center comes out clear. (In Utah it take almost double time). Frost with orange icing.

ORANGE ICING:
Mix 3/4 cups powdered sugar, 4 Tbs. orange juice, and 1 tsp. orange peel and beet until smooth.