Pumpkin Rolls

This is my Mom's recipe. She's practically famous for it.

*Warning* You're going to make an absolute mess and cover your kitchen with confectioners sugar, but trust me, it is SSOO worth it!

3 eggs (room temperature)
1 cup sugar
2/3 cup canned pumpkin
*You only need 2/3 cup of canned pumpkin! A small can will make about 2 rolls, a large can will make about 4 rolls*
1 tsp lemon juice
3/4 cup all-purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp salt

Beat eggs (room temperature!) on high for 5 minutes. Gradually beat in sugar. Add pumpkin and lemon juice.

Sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt together. Fold into pumpkin mixture. Make sure you use a spoon/spatula and NOT your electric mixer to fold in your dry ingredients. If you use your mixer it tends to deflate the eggs you just spent 5 minutes beating. Then you don't have enough batter to fill the pan and your edges get burnt and crusty.

Spread into a greased and floured jelly roll pan. Or line your pan with wax or parchment paper and spray that with cooking spray.

Bake at 375 for 15 minutes.

Sprinkle a dish towel with 1/2 cup confectioners sugar (Linen towels work better than terry cloth). When the cake is removed from the oven, turn it out onto the towel and sprinkle the top of your cake with another 1/2 cup confectioners sugar.

Roll up your cake and cool in the freezer for 10-15 minutes.

Filling:
2 cups confectioners sugar
8 oz cream cheese (softened)
1/4 cup butter (softened)
1 tsp vanilla

While your cake is cooling, combine all your filling ingredients.

Unroll the cake and spread with the cream cheese filling. Roll it back up and wrap it in wax paper and aluminum foil.

You can store this in the fridge, but it's easier to cut and serve when it's frozen so I always put mine in the freezer.

Crock Pot Cheesecake

Did you know you can make cheesecake in a crock pot? I sure didn't, but was thrilled to find out. I love the crock pot ~ throw it in and forget it. I saw Stephanie the Crock Pot Lady on Rachael Ray's talk show, and now have a ton of new recipe's to try. I tried this one first ~ and we loved it! In fact I'm making another one tomorrow!

Crust:
1 Cup Graham Cracker Crumbs
2 Tbsp brown sugar
3 Tbsp melted butter

Cheesecake:
16 oz cream cheese (room temperature)
3/4 cup white sugar
2 eggs (room temperature)
1/4 cup heavy cream
1 tsp vanilla
1 Tbsp flour

You'll need to find a heat resistant baking dish that will fit inside your crock pot and allow 1-2 inches of water around the sides for a water bath. I had to 1/2 the recipe to get it to work in my crock pot (which is why I'm making more tomorrow).

Mix together the crust ingredients. Press into the bottom of your baking dish.

Mix all the cheesecake ingredients together with an electric mixer until well combined and creamy. Pour over graham cracker crust.

Pour 1/2-1 inches of water in the crock pot. Add your cheesecake, but be careful not to splash it with water.

Cook on high for 2-3 hours, but check it after an hour to make sure there's still plenty of water.

Chocolate Peanut Butter Cookies

This recipe is from my good friend Erin, from high school~ and it is fabulous! Thanks Erin!!!

1 package (2 layer size) devil's food cake
4 oz. Cream cheese
1/2 C. peanut butter
1 egg.

Preheat oven to 375. Place all ingredients in a large bowl and beat with an electric mixer on low for 2-3 minutes (or just stir with a large spoon - I found this method to be less messy).

Shape into 1-inch balls and place on cookie sheet. Flatten each ball, in a criss-cross pattern using a fork dipped in sugar.

Bake 7-8 minutes or until edges of cookies are set. Remove to wire racks and cool completely.

Fudgy Chocolate Layer Cake

3/4 cup butter
2 squares (2 oz) unsweetened chocolate
2 1/4 cups flour
2 cups sugar
1/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk
2 eggs, at room temperature
3/4 cups hipping cream
1 1/2 cups semisweet chocolate chips

Preheat oven to 350. Grease and flour 2 9" round cake pans. In a saucepan, melt butter and chocolate, stirring over low heat.

Combine flour, sugar, cocoa, baking soda, and salt in large bowl. Add chocolate mixture, buttermilk and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes.

Divide batter between cake pans. Bake until cakes spring back when gently pressed, about 25-30 minutes. Cool in pans for 5 minutes; invert onto wire rack to cool completely.

Meanwhile, bring cream just to a boil. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.

Place 1 cooled layer on cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost top and sides of cake with remaining frosting.

Lemon Custard in Meringue Cups

3 eggs, separated
1/2 tsp vinegar
1/4 tsp vanilla extract
1/8 tsp salt
1 cup sugar
1/3 cup corn starch
1/8 tsp salt
1 cup sugar
1 1/2 cups water
6 Tbsp lemon juice
2 Tbsp butter or margarine
1 Tbsp grated lemon peel

Combine egg whites, vinegar, vanilla, & 1/8 tsp salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until soft peaks form.

Cover baking sheet with parchment paper or foil. Spoon meringue into 8 mounds. Using back of spoon, make 3" cups.

Bake at 350 for 35 minutes. Turn off oven ~ DO NOT OPEN DOOR!! Let dry for 1 hour. When cooled completely store in an air tight container.

Combine cornstarch, 1/8 tsp salt, 1 cup sugar, and water in saucepan. Cook and stir until thick and bubbly (about 2 minutes). Beat egg yolks, add small amount of hot water to the yolks before adding them to the pan. Cook for an additional 2 minutes. Remove from heat.

Blend in lemon juice, butter, & lemon peel. Chill.

Just before serving, fill meringue cups with lemon custard. Top with whipped cream, if desired.

Dutch Apple Sour Cream Pie

1 egg, lightly beaten
1 ½ cups (12 oz) sour cream Crumb Topping:
1 cup sugar ½ cup brown sugar, packed
3 Tbsp flour ½ cup flour
½ tsp vanilla ¼ cup cold butter
3 cups thinly sliced peeled tart apples
1 unbaked pastry shell (9”)

In large bowl, combine the egg, sour cream, sugar, flour, & vanilla. Stir in apples. Pour into pastry shell. Bake at 375° for 30 minutes.

Meanwhile, combine brown sugar & flour. Cut in butter until mixture resemble coarse crumbs.
Sprinkle over pie.

Return to the oven for 10-15 minutes or until filling is set & topping is golden brown.

Cool completely on a wire rack. Refrigerate leftovers.

White Chocolate Raspberry Cheesecake

Filling:
3 packages (8 oz) cream cheese, softened
¾ cups sugar
1/3 cup sour cream

Crust:
3 Tbsp flour 1 ½ cup graham cracker crumbs
1 tsp vanilla ¼ cup sugar
3 eggs, lightly beaten 1/3 cup butter, melted
1 package vanilla or white chips
¼ cup seedless raspberry jam

In a small bowl, combine the graham cracker crumbs, sugar, & butter. Press onto the bottom of a greased 9” spring form pan; set aside.

In a large mixing bowl, beat cream cheese & sugar until smooth. Beat in the sour cream, flour, & vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust.

In a microwave-safe bowl, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl.

Place pan on a double thickness of heavy-duty foil (about 16 sq.”). Securely wrap foil around pan.
Place in a large baking pan; add 1” of hot water to larger pan.

Bake at 325° for 80-85 minutes or until center is just set. Cool on wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of pan.

Oatmeal Cookies

1 ¼ cup unsifted flour
1 tsp baking soda
½ cup margarine, softened
½ cup butter, softened
¼ cup sugar
¾ cup brown sugar, packed
1 (3.4 oz) package instant vanilla pudding
2 eggs
3 ½ cup quick cooking oats
1 cup chocolate chips (optional)
1 cup raisins (optional)

Mix flour with baking soda. Combine margarine, butter, sugars, & pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats, chocolate chips, &/or raisins.

Drop by rounded tablespoonful onto ungreased baking sheets, about 2” apart. Bake at 375° for 10-12 minutes.

Magic Cookie Bars

½ cup margarine or butter
1 ½ cup graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped nuts

Preheat oven to 350° . In a 13x9” baking pan, melt the butter in the oven.

Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with fork.

Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

Buttermilk Brownies

2 cups flour
2 cups sugar
1 tsp baking soda
1 cup water
4 Tbsp cocoa powder
½ cup margarine
1/3 cup vegetable oil
2 eggs
1 cup buttermilk
1 tsp vanilla

Frosting:
2-3 cups powder sugar
4 Tbsp cocoa powder
¼ cup margarine, softened
¼ cup milk
1 tsp vanilla

Sift together flour, sugar, & baking soda. In medium saucepan, combine water, cocoa powder, margarine, & vegetable oil. Bring to boil. Add to flour mixture. Add eggs, buttermilk, & vanilla.

Mix together until smooth. Pour into greased 9x13” pan & bake at 350° for 30-40 minutes, or until toothpick comes out clean.

Frosting: cream all ingredients together. Spread when brownies have cooled.

10 Minute Ice Cream

1 gallon sized zip lock bag
1 quart sized zip lock bag
1/2 cup 2% milk
1 tsp sugar
1 tsp vanilla extract
2-3 cups ice
1 Tbsp ice cream/rock salt

In the quart sized zip lock bag, combine milk, sugar, and vanilla. Make sure the bag is sealed tight, and mix together.

In the gallon sized zip lock bag, put the ice and salt. Put in the smaller quart size bag, and again make sure your bags are sealed tight! Shake, squish, etc. the bags for 7-10 minutes until your milk turns into ice cream.

This is great dessert for picnics ~ and a GREAT activity for kids!

Cream Cheese Frosting

2 cups powdered sugar
8 oz cream cheese, softened
1/4 cup butter, sofened
1 tsp vanilla

Mix together all ingredients until smooth.

Soft Sugar Cookies

4 eggs, room temperature
2 cups sugar
1 cup sour cream
1 cup butter flavored shortening
1 tsp vanilla
6 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt

With an electric mixer, beat eggs for about 5 minutes. Add sugar, 1/4 cup at a time. Add sour cream, shortening, and vanilla.

Sift together flour, baking powder, baking soda, and salt. Add to egg mixture. Pat out into a round disk and wrap with plastic wrap. Chill for 15-20 minutes.

Roll out dough to about 1/4 - 1/2 inch thickness. Cut out shapes.

Bake in a preheated 350 degree oven for 8-10 minutes. DO NOT BAKE LONGER THAN 10 MINUTES! Let rest for a minute or two before transferring to a wire rack. Frost and decorate with your favorite frosting.

Key Lime Pie

4 large or extra large egg yolks
1 14 oz can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 key limes)
2 tap grated lime peel, green portion only
Whipping cream for garnish (optional)

Crust:
16 graham crackers, crushed
3 Tbsp sugar
1/2 cup margarine or butter

Mix the crust ingredients and place them into a 9" pie plate. Bake in a preheated 350 oven for 10-12 minutes, until lightly browned. Place on a wrack to cool.

Use an electric mixer and beat egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condense milk. turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350 for 12 minutes to set the yolks and kill any salmonella in the eggs.

Serve with a lime wedge and dollop of whipped cream, if desired.

Strawberry Shortcake

3 cups flour
1/4 cup sugar
4 tsp baking powder
3/4 tsp cream of tarter
1 cup butter
2/3 heavy whipping cream
1 egg, beaten
3 cups strawberries, sliced
3 Tbsp sugar

Preheat oven to 35o.

Mix flour, 1/4 cup sugar, baking powder, and cream of tarter.

Cut in butter with pastry blender.

Stir in cream and egg.

Turn out onto lightly floured surface and knead for 2 minutes.

press into 1/2-inch thick sheet; cut into squares.

Place on baking sheet. Bake 20 minutes, until golden brown.

Sprinkle 3 Tbsp sugar over sliced strawberries.

Let shortcakes cool before splitting and filling with sugared berries. Top with whipped topping, if desired.

Soft Chocolate Chips

2 cups flour
1 tsp baking soda
1 cup butter, sofened
3/4 cup packed brown sugar
1/4 cup sugar
1 (3.4 oz) instant vanilla pudding mix
2 eggs
1 tsp vanilla
2 cups semi-sweet chocolate chips

Preheat oven to 350.

Cream together butter, brown sugar, sugar, eggs, and vanilla. Stir in instant pudding. Sift together flour and baking soda, and add until incorporated. Finally add chocolate chips.

Drop by tablespoonful onto un-greased baking sheets. Bake for 10-12 minutes.

*You can change the type of instant pudding and chocolate chips you use to get an entirely different cookie. For example, you can use chocolate pudding and white chocolate chips. Or cream cheese pudding and peanut butter chips. I've even seen someone use pistachio pudding... the sky's the limit. Have fun!*

Soft Snickerdoodles

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 3/4 cups flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt

Mix:
2 Tbsp sugar
2 tsp ground cinnamon

Preheat oven to 400.

Cream together butter, shortening, sugar, eggs, and vanilla.

Sift together flour, cream of tarter, baking soda, and salt. Add to creamed mixture.

Measure by tablespoonfuls and shape into balls. Roll in sugar/cinnamon mixture.

Place about 2 inches apart on un-greased baking sheets.

Bake 8-10 minutes until set, but not too hard. DO NOT OVER BAKE! Remove immediately from baking sheets to wire rack to cool completely.

Homemade Oreos

1 box chocolate cake mix
1/2 cup butter, softened (NOT MELTED)
2 eggs

Combine cake mix, butter, and eggs with electric mixer. The dough will look very dry at first, but when it comes together you'll see it right away.

Measure out by teaspoonfuls and roll into balls. Place about 2 inches apart on an un-greased cookie sheet.

Bake in a preheated 350 oven for 8-9 minutes. Remove immediately from cookie sheet onto a wire rack and cool completely.

Using your favorite frosting, frost the bottom of 1 cookie, and top with another so that the tops of both cookies are facing out.

Soft Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp salt

Cream together butter, shortening, sugar, brown sugar, and eggs. Add peanut butter and vanilla. Sift together flour, baking soda, and salt, and then incorporate with creamed mixture.

Measure out tablespoonfuls of dough and roll into balls. Place about 3 inches apart on lightly greased cookie sheet and make a criss-cross pattern with a fork.

Bake in a pre-heated 375 oven for 8-10 minutes, until set; DO NOT OVER BAKE! Let rest for 2 minutes on cookie sheet before transferring to a wire rack to finish cooling.

Creme Brulee

8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp vanilla extract
1/4 cup sugar (topping)

Pre-heat oven to 300.

Whisk together egg yolks and sugar until sugar is dissolved and mixture is thick and pale yellow. Add cream and vanilla, continue to whisk until well blended. Stain into a large bowl, skimming off foam and bubbles.

Divide among 4 ramekins. Place ramekins into a water bath (or a large pan with 1-2 inches of water) and bake until set around the edges, but still loose in center, about 50-60 minutes.

Remove from oven and live in water bath until cooled. Remove cups and refrigerate at least 2 hours, and up to 2 days.

Just before serving, sprinkle 2 tsp sugar over custard. Caramelize and chill for a few minutes before serving.