Eileen's Pumpkin Roll

This is my absolute favorite dessert (especially during the holiday season!) I remember hiding it in the fridge when I was young so no one else could have any (always behind the mustard in the door). I have tasted many different recipes and this is by far the best one ever. This recipe is from my mom's friend who used to always make it for us growing up! Yummy!!

• Cake:
• 3 Eggs
• 1 cup Sugar
• 1 tsp vanilla
• 2/3 cup Pumpkin
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• .
• Filling:
• 8 ounces Cream cheese -- softened
• 4 tablespoons Butter
• 1 cup Powdered sugar
• 2 teaspoons Vanilla

In large bowl, combine eggs and sugar and vanilla, mix well. Add pumpkin, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 375 ° for 10-12 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well for up to 2 months.

Taco Skillet

This was my absolute favorite meal when I was pregnant with my first child. I craved hamburger (I probably needed protein) and this was what I always wanted to eat. Amos is still a little burnt out because we had it so much, but I still love it! Serve with or without sour cream and it goes great with lime rice (see previous post). Yum Yum!!

1 pound ground beef
1 can Tomato Soup
1/2 cup salsa (I use Pace medium and puree in blender for less chunks, but leave as is if you prefer chunks)
1/2 cup water
6 flour tortillas, cut into 1-inch pieces
1/2 cup shredded Cheddar cheese

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Top with the cheese.