Pumpkin Rolls

Pumpkin Roll

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions:
Preheat oven to 375 degrees. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Oatmeal Pumpkin Muffins with Goat Cheese Frosting

Never thought the frosting would tastes so good. Many other muffing recipes in Tastes & Treasures Cookbook.

Oatmeal Pumpkin Muffins with Goat Cheese Frosting

Ingredients:
2 cups pumpkin puree
1 cup packed brown sugar
1/4 cup non-GMO Canola oil
1/4 cup milk
4 eggs
1 1/2 cups whole-wheat flour
1/2 cup almond flour
1 cup oatmeal
4 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon nutmeg
1 teaspoon unrefined sea salt
(Frosting):
6-8 oz (-ish) goat cheese
1/2 cup (-ish) honey
fresh rind from 1 lemon
1 tsp vanilla extract or fresh vanilla bean pods

Directions:
Heat over to 375. Grease muffin tin or add paper liners.
Combine dry ingredients in one bowl and wet ingredients into another.
Then combine the dry into the wet, careful to not over mix! Fill prepared muffin tin with mixture about 3/4 way full.
Bake for 18 to 20 minutes, or until muffins are done (test with a wood skewer, should come out clean).

Frosting:
Mix all ingredients together in a bowl! WARNING. This mix is dangerously delicious... Wait until the muffins are completely cool and top each with a smear of frosting!


Nutrition Facts Serving Size: 1 slice Servings Per Dish: 12 Amount per serving: Calories 220, Calories from Fat 90, Total Fat 9g (14% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 160mg (7% DV), Total Carbohydrate 30g (10% DV), Dietary Fiber 4g (16% DV), Sugars 14g, Protein 6g, Vitamin A (130% DV), Vitamin C (2% DV), Calcium (6% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Did you know...
This frosting was a total mistake. I thought the goat cheese was cream cheese but low and behold, it turned out even better... makes you think twice about what we believe a mistake to be ;)
 Thanks to The Intentful Chef, Chandler, AZ for this recipe.

M&M Pretzels

Place Pretzels on cookie sheet.
Top with Hershey hugs.
Bake in 200 degree oven 4-5 minutes.
Press M & M onto it.

Fun for any holiday!

More wonderful recipes in Tastes & Treasures cookbook.

Ingredients:
Mini Pretzels
Hershey kisses - striped kind
M & M candies

Thanks to RecipesFilledWithLove

Eggnog Bars

Love having Holiday recipes.
Eggnog Bars

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping cream
1 tbsp rum or 1 teaspoon rum extract
1/4 tsp ground nutmeg
1/2 tsp ground nutmeg to sprinkle on top


Directions:
1. Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In small bowl, stir together butter, 1/2 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.

2. Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour over baked layer.

3. Bake 40 to 50 minutes at 300°F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.

4. Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.
Thanks to RecipesFilledWithLove

Edible Christmas Tree

Great idea! Easy and Edible. The children will have fun making it and eating it.

Ingredients:
Apple
Carrot
Toothpicks
Grapes
Strawberries
Kiwi
melon
lettuce
any other fruit you like

Directions:
Slice off end of apple and set on plate.
Dig small hole in other end of apple and insert carrot.
Cover plate with lettuce. 
Place toothpicks all around carrot.
Arrange fruit on carrot.

Mexican Honey Salad

One of the many wonderful salads served at the League Christmas Meeting on Dec. 3 was this beautiful salad prepared by Linda Fritsch. She modified this recipe from The Arizona Republic originally posted from Jennifer Russo. Also try Tastes & Treasures cookbook Green Salad with Shrimp on page 174 but modify the dressing. I think it is too heavy.

Mexican Chopped Salad with Honey-Lime
Ingredients For Salad:
1 ½ pounds medium to large cooked and peeled shrimp, whole or cut in bite size chunks
2 ½ cups romaine lettuce, finely chopped
1 can black beans, rinsed and well drained
¾ cup tomato, chopped and seeded
¾ cup jicama, peeled and chopped
¾ cup fresh corn kernels, uncooked, or frozen or canned
¾ cup radishes, thinly sliced
1 ripe avocado, diced
1 red bell pepper, chopped
½ cup goat cheese, crumbled
Ingredients For Dressing:
¼ cup fresh lime juice
¼ cup olive oil
2 tablespoons honey
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, peeled and minced
1 teaspoon jalapeno pepper, minced
Salt and pepper to taste
Directions:
Line up salad ingredients in individual rows on a large serving plate or toss together in a large bowl.  In a jar with a tight lid, mix dressing ingredients.  Pour dressing over mixture and toss again.  Season with salt and pepper to taste.  Serve immediately.  Makes 4 generous entrée size servings. 

Annual Christmas Meeting for Historical League

Fabulous home and delicious food were delivered at the December Historical League meeting. The Hospitality Committee did an amazing job and deserved the post-party celebration complete with champagne. Kay Holcombe, Karen Swanson, Susie Brinegar, Iclia Wilkinson, Mary Garbaciak, hostess Joan Galloway and Sally Schaefer toast a VERY successful event.