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.

Pasta with Cheesy Tomato Cream Sauce

This is one of my favorites (and Kellie loves it as well as long as I tell her it's Mac-N-Cheese, according to her all pasta is Mac-N-Cheese). Hope you all enjoy it!

2 tbls olive oil
3 garlic cloves, minced (I use 1 tsp minced garlic from the jar)
1 jar spaghetti sauce
1/2 cup parmesan cheese
1/2 cup cream
1/4 cup low-fat ricotta cheese
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper
Pasta of choice (I use either Penne, Bowtie or Spaghetti noodles)

1. Heat oil in a medium saucepan over medium heat. Cook and stir garlic until you smell the aroma (usually about 15 seconds). Remove from heat and add spaghetti sauce, parmesan cheese, cream, ricotta, basil, salt, pepper, and red pepper. Cook over low heat until the sauce thickens, 10-15 minutes.

2. Meanwhile cook pasta according to package directions. Drain.

3. Serve sauce over pasta with additional parmesan cheese sprinkled on top.

Nancy's Chicken Tortilla Soup

This soup is very easy to prepare, it can be made ahead of time to sit in a crockpot or last minute on the stove top. Everytime I fix this soup for dinner I am asked if we can have it every week. Amos is always making that noise people make when they like what they are eating, you know... that kind of groaning noise, which I am sure he will deny if you ask him.

Top this soup with sour cream, cheese, crisp cut up tortilla strips (either fried or baked), or tortilla chips. This soup is also great for leftovers. I like to serve it over cheese enchiladas (use the soup as the enchilada sauce).

2 cups chicken stock (I use "Better than Bullion" mixed with water)

2 cans Green Chile Enchilada Sauce

2 cans Corn

2 cans Pinto Beans

2-3 cups shredded cooked chicken (I buy the already cooked whole chicken from Costco, which gives it a boost of flavor and tenderness and not to mention ease)

1/2 cup uncooked white rice (cook according to package directions, usually 1 cup water to 1/2 cup rice, add just before serving)

That's pretty much it. If you can open a can you are pretty much done. Don't drain any of the liquid in the cans just open and pour into a large pot or crockpot and heat through. Add the rice just before serving because if added too early it will become mush and soak up all the liquid in the soup.

Lime Rice

I use this rice for just about anything. Add to enchiladas, burritos, navajo tacos, or just use as a side dish with about any main dish. Add shredded cooked chicken to make it a main dish. I make this often enough that I use bottled lime juice in place of fresh limes because who really has fresh limes on hand all of the time?

1 cup uncooked white rice

2 cups chicken broth (I use "Better than Bullion" chicken base mixed with water)

1/4 tsp salt

Juice of 1/2 lemon (1 tsp bottled lime juice, more if you want a stronger lime flavor)

2 tbls butter

1/4 tsp ground cumin

2 tbls chopped fresh cilantro (optional, very optional at my house because I don't really like it)

Combine rice, broth and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease heat to a simmer and add the lime juice, butter, cumin and cilantro (but who would want to add cilantro?). Stir, cover, and simmer 15-20 minutes, until rice is tender.

Applesauce Jello

This is the easiest dish to prepare and it is a kid favorite....oh yea, adults love it, too!

Prepare Jello of choice as directed on package except substitute applesauce for the cold water!

That's it! Easy and delicious!

My Favorite Enchiladas

This recipe is from "The America's Test Kitchen Cookbook." If you don't have it it is a must to have on hand for just about any recipe you need. I have never been disappointed in anything I have tried from there. I use the sauce for just about any kind of enchiladas; chicken, pork or plain cheese, whatever you like. I like using corn tortillas (homemade are best, but that will be another posting), but flour tortillas will work as well.


Easy Chicken Enchiladas (Courtesy of "The America's Test Kitchen Cookbook")

3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can [after you try the below recipe for the sauce you won't want the store bought kind])
1-2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas

Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13" baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.

Fast Enchilada Sauce

1 tablespoon vegetable oil (I use canola or olive oil)
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste. You can strain the sauce to have the authentic smooth sauce or serve chunky style.