Layered Pasta, Veggie, and Cheese Skillet

I want to try this recipe out for my family; they love cheese. :D

Ingredients

• 1 (24 ounce) jar Prego® Veggie Smart® Chunky & Savory Italian Sauce
• 1 cup water
• 1 1/4 cups part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 4 cups fresh baby spinach or arugula, coarsely chopped
• 3 cups trumpet-shaped pasta (campanelle), cooked and drained

Directions

1. Stir the sauce and water in a medium bowl. Stir the ricotta cheese, 1/3 cup Parmesan cheese, egg and spinach in a medium bowl.
2. Layer 1 cup sauce mixture, half the pasta and half the cheese mixture in a 12-inch skillet. Repeat the layers. Top with the remaining sauce mixture and the remaining Parmesan cheese. Cover the skillet.
3. Cook over medium heat for 10 minutes or until the mixture is hot.

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.