Party time again......
Monday night... Fall Sorority Meeting at Mom's.... We'll be cleaning and setting the table tomorrow.... Two items from our menu! Was this not a perfect fall day? Hugs to all!
Libby's® Pumpkin Roll
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Layer and enjoy!
with Cream Cheese Filling
INGREDIENTS:1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin 1 cup walnuts, chopped (optional) 1 (8 ounce) package cream cheese, softened 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened1 teaspoon vanilla extract 1/4 cup powdered sugar (optional)
DIRECTIONS: 1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Yields 10 servings
DIRECTIONS: 1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Yields 10 servings
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Taco Haystacks
Provide the following ingredients buffet style for guests to layer on harvest plates:
Shredded lettuce
sliced black olives
chopped tomatoes
chopped purple onions
chopped almonds
chopped green/red peppers
shredded cheese
red beans
drained whole kernel corn
black beans, drained and rinsed
ground beef, browned and mixed with pkg. Taco Seasoning
Taco sauce, mild or medium
Doritos or corn chips of choice
Topping:
Gently cook over burner until smooth
1 can tomato soup
1 can Ro-Tel Tomatoes
1 can tomato soup
1 can Ro-Tel Tomatoes
1 can. cream of mushroom soup
Layer and enjoy!
Comments
PB&J Finger Delights
1) Lightly toast 2 slices of bread- just enough that the bread has form without browning
2) Using a spreader, evenly apply peanut butter to one slice; jelly to the other- then slowly both pieces press together
3) carefully use a knife to cut into symmetrically even squares
Serve~
I know it will be a smashing success with your friends.. ~Smiles