Monday, March 16, 2009

Pumpkin Roll - Marissa Palmer

Beat 3 eggs for 3 minutes
Add 1 cup sugar
Stir in ¾ cup flour
1 tsp baking powder
2/3 cup pumpkin
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt

Pour in jelly roll pan (I use a regular cookie sheet) lined with waxed paper.
Bake at 350 degrees for 15 minutes
Put on towel covered with powdered sugar and roll up in towel to cool.

When cool, unroll and ice with:
8 oz cream cheese
1 cup powdered sugar
4 TB butter
1tsp vanilla
creamed together
Re-roll and cut into slices to serve.

Monday, March 9, 2009

Cinnamon-Chocolate Cream Cheese Frosting From "The Cake Doctor" - Tauni Paul

1 package (8 ounces) cream cheese, at room temperature
8 Tbsp (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
1 tsp ground cinnamon
1 tsp vanilla extract
4 cups powdered sugar, sifted

Place the cream cheese and the butter in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the powdered sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Add more sugar if the frosting seems too thin. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

Use to frost the top and sides of the cake of your choice. Or use recipe below.

Chocolate Snickerdoodle Cake From "The Cake Doctor" - Tauni Paul

1 pkg plain dark chocolate fudge cake mix
3/4 cup milk
3/4 cup oil
3 large eggs
2 tsp ground cinnamon
1 tsp vanilla extract
Cinnamon-Chocolate Cream Cheese Frosting (see previous recipe)

Place a rack in the center of the oven and preheat the oven to 350. Generously grease two 9-inch round cake pans with shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

Place the cake mix, milk, oil, eggs, cinnamon and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire wracks to cool for 10 minutes. Run an dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

Meanwhile prepare the Cinnamon Chocolate Cream Cheese Frosting.

Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

Place this cake, uncovered or in a cake saver, int he refrigerator until the frosting sets, 20 minutes. Then store it in a cake saver or under a glass dome at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Tuesday, March 3, 2009

Tortilla Soup - Christina Wahlquist

Bear Creek brand tortilla soup mix

Add cooked ground beef and sauted onions. Serve with corn chips, sour cream, tomatoes, and grated cheese.

How easy it that! Way to go Christina - you get the easiest recipe award!

Crockpot Chicken - Star Widerberg

4-5 chicken breasts
1 cube butter
1 packet zesty Italian dressing
1 can cream of chicken
1 (8 oz) cream cheese

Place frozen chicken breasts in crock pot with cube of butter and seasoning and cook 4-5 hours. Take out chicken and shred then place back in crock pot with cream cheese and cream of chicken soup for one more hour.

Serve over noodles or rice.

Monday, March 2, 2009

Crock Pot Taco Soup - Roxanne Nelson

1 can chili (I always use turkey chili so it's not so fattening!)
1 can corn with water
1 can black bean (with juice)
1 can tomato paste1 can stewed tomatoes
1 package of taco seasoning

Throw everything in the crockpot and cook on low for 5 or 6 hours.

Sunday, March 1, 2009

Cauliflower Soup - Tauni Paul

Cream of Cauliflower Soup (Tam Wood)

1 large head cauliflower (cut into small bite-sized pieces & cook in boiling water for 15 minutes)Drain cauliflower and save 3 cups of water
Saute' 1/4 cup (1/2 cube) butter,
2/3 cup chopped onion,
2 - 3 Tbsp flour
Add 2 cups water from cooking cauliflower and 2 chicken boullion cubes
Boil & stir in 1 cup more water,
2 cups evaporated (canned) milk and
1/3 tsp salt
Add cauliflower & bring to a boil.
Add 1 cup (8 oz) Velveeta cheese. Cook (and stir) until smooth.